Exquisite Taste / December 2018-February 2019

HOT REVIEWS OSO RISTORANTE // CLAY CRAFT // IJEN // CHAIWALA // AND MANY MORE!

DECEMBER 2018 | FEBRUARY 2019

Festive Celebrations CHRISTMAS, NEW YEAR AND CHINESE NEW YEAR MERRIMENT

PLAY LIKE NOBODY’S WATCHING IN BALI’S COOLEST NEW DESTINATION RESORT The views over the Indian Ocean from the infinity pool, the fresh, cool design elements of the rooms, vibrant social spaces, a restaurant where artists bring clay to life and a whole new destination to discover.

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#RYouReadyToPlay Renaissance Bali Uluwatu Resort & Spa Jl. Pantai Balangan 1 No.1 Ungasan Bali, 80361 renaissancebali.com Phone: +62 (361) 2003 588

Š2018 Marriott International, Inc. All Rights Reserved. Preferred Guest, SPG, The Luxury Colletand their logos are the trademarks of Marriott International, Inc., or its affiliates. A minimum of three-night stay is applied. Terms and conditions apply. Black-out dates may apply. Subject to availability.

H OTE L S T H AT DEF IN E T H E D EST INAT IO N™ Nestled among vivid tropical gardens and a pristine sand beach, The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali is an exquisite retreat with seven lagoon pools, one for each day of the week.

Experience the true essence of your holidays with our Timeless Package including daily buffet breakfast and roundtrip airport transfer.

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IMAGINE THE MAGIC OF MAYA When it is time to escape, immerse yourself in the beauty of nature for sensory renewal.

Jalan Gunung Sari, Peliatan, Ubud, Bali 80571, Indonesia E. info@mayaubud.com | mayaresorts.com Maya Ubud Resort & Spa @mayaubud Maya Ubud Resort & Spa

Celebrate Togetherne

W I T H S E A S A LT & A L I L A S E M I N YA K . B A L I

'Tis the festive season, a time for giving and gathering, because celebrations always feel more meaningful when shared. Join us for a season of surprisingly different festivities at Alila Seminyak, from seaside feasts and jazz under the stars, to an island-style countdown party and the chance to share some love through our Bali Coins programme. Get together in style to celebrate the most awaited time of the year! alilamoments.com/seminyak/festivities

T: +62 361 3021 888/889

E: hello@seasaltseminyak.com

PUBLISHER’S NOTE

T he Celebratory Season

H

ere at Exquisite Media, we love celebrations and in the lead up to the Christmas and New Year festivities, we’ve been celebrating our own 8th anniversary with the first ever Exquisite Awards. In this edition, we take a peek at our Exquisite Awards events, which honour outstanding achievements in Jakarta and Bali and announce the winners.

You’ll definitely want to take a look at that!

We’re also celebrating the festive season, filled with all the joy we have been waiting for all year long – the merriment shared with loved ones, the long overdue holiday and the overall jubilant vibe in the air. On top of all the festivities, there’s always a bountiful array of seasonal culinary delights to be relished. We’re thinking roasted turkey, honey glazed ham and Yule log cake!

Wrapping up the excellent year and commemorating this delightful time, we bring you the best restaurants in Jakarta, Bali, Singapore and Hong Kong to celebrate a gourmet Christmas and New Year. Not only that, we’ve come prepared for the upcoming Chinese New Year by bringing you the best Chinese dining destinations in the region.

Furthermore, Exquisite Taste brings you more culinary wizards to discover. We have chefs Chandra Yudasswara in Jakarta, Bayu Timur in Bali and Leung King Hung in Singapore.

We also have the brains that have the F&B venues running in Jakarta and Bali and see their day-to-day work.

The Gourmet section brings the hottest restaurants, such as Oso Ristorante in Jakarta, Ijen in Bali and Chaiwala in Hong Kong. In between, there are potent cocktails and fine wines to be enjoyed in the Exquisite Cocktails and Exquisite Wine Pairing sections.

There’s enough enchantment to go around this festive season and we’ll be back for more next year! Have a merry season and see you soon!

Lenny Marlina Tanu lenny@exquisite-media.co.id Publisher & Managing Director

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WO U L D YO U R I S K FA L L I N G F O R T H E C H A N C E T O F LY ?

MMAAKKEE T E CCAALLLL TH HE

THE MACALLAN PRESENTS A J. WALTER THOMPSON/RSA FILMS PRODUCTION A JURIAAN BOOIJ FILM CREATIVE CREATIVE TEAM STEFAN FOSTER AND KATIA SCHUTZ GLEN GRIBBON, PAUL CONDRON AND ALISON TUCK EXECUTIVEDIRECTOR LUCAS PEON DIRECTOR PAUL RIZZELLO CREATIVE WITH THE PARTICIPATION OF DAVID CLYDE, JAMES O’REARDON, ADRIAN LANGFORD AND NEIL GODBER PRODUCERS DOUG WADE, GREG NICHOLLS AND JAMES AUBIN PHOTOGRAPHER JASON PIETRA HEAD OF CHIEF HEAD VFX POST RETOUCHER ALAN MURRAY PRODUCTION ABSOLUTE POST PRODUCTION CREATIVE OFFICER DAVID SMITH SUPERVISOR BEN ROBARDS OF CGI JAMES COORE COLOUR MATT TURNER PRODUCER LISA JOSEPH IN ASSOCIATION WITH

Please enjoy responsibly www.themacallan.com facebook.com/themacallanid

TEAM PAGE

PUBLISHER Lenny Marlina Tanu lenny@exquisite-media.co.id EDITOR-IN-CHIEF Amanda O'Connor amanda@exquisite-media.co.id MANAGING EDITOR Runi Indrani runi@exquisite-media.co.id EDITORIAL TEAM / CONTRIBUTORS Christian Galbraith Michael H.

ADVERTISING ENQUIRIES BALI : (+62) 361759180, 759184 & 767617 JAKARTA : (+62) 2157939423 Hotline : (+62) 85105156622 Email : sales@exquisite-media.co.id EDITORIAL ENQUIRIES editorial@exquisite-media.co.id DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id SUBSCRIPTIONS: info@exquisite-media.co.id

On the cover : Christopher Smith Venue: Renaissance Bali Uluwatu Resort & Spa Photo by : Anggara Mahendra

BUSINESS DEVELOPMENT MANAGER Etty Candra SENIOR SALES & MARKETING MANAGERS Heidy Zainuddin Putri Desianti SENIOR GRAPHIC DESIGNERS Micco Rian Riski A. Putra CHIEF ACCOUNTING OFFICER Evy Mariana Tanu PERSONAL ASSISTANT Yunita Nugraheni PHOTOGRAPHIC CONTRIBUTORS Anggara Mahendra Wiwid Wijaya Tanto CIRCULATIONS Ketut Sri Dono Agus Setyo Budi Amri Suhada Anasthasia Samaria Pandjaitan Eko

BALI: Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav. 8 Kuta, Badung, Bali 80361, Indonesia Tel: (+62) 361759180, 759184 & 767617 (+62) 85105156622

FOLLOW US ON facebook.com/Exquisitemedia.co.id @Xquisite_Media exquisitemedia

— JAKARTA: Le Green Office, Unit 2.5 Jalan Penjernihan II No. 10, Bendungan Hilir, Jakarta Pusat 10210, Indonesia Tel: (+62) 2157939423

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EXQUISITE TASTE Magazine is published under license for EXQUISITE MEDIA. Opinions and information expressed in this magazine are those of the authors. EXQUISITE MEDIA takes no responsibility for the accuracy of the statements from our advertisers in any section of the magazine. The publishers and the printers accept no responsibility for the contents herein. No part of this publication may be reproduced without prior permission of the publishers. EXQUISITE MEDIA reserves the right to modify or develop additional or revised statements to our disclaimer at any time as deemed necessary to better serve our demographic.

12 II

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CONTENTS

DECEMBER 2018 | FEBRUARY 2019

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• 20

GRAPEVINE Find out what’s been happening in the culinary scene with exciting F&B venues, tasty menus and talked about culinary events.

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We bring you details of Christmas and New Year events in Jakarta, Bali, Singapore and Hong Kong.

Draw up a chair and get to know how these talented chefs have made their mark as we talk to celebrity Chef Chandra Yudasswara from Chef ’s Table, Executive Sous Chef Bayu Timur from Mandapa, a Ritz-Carlton Reserve and Chinese Head Chef Leung King Hung from The St. Regis Singapore.

CALENDAR

III 14

UP CLOSE & PERSONAL

YOUR PRIVATE ESCAPE WITHIN AN ESCAPE SOAK UP PARADISE IN OUR ONE, TWO, OR THREE BEDROOM POOL VILLAS. COME ONE, COME ALL AND EXPERIENCE THE MAGIC IN YOUR OWN PRIVATE HAVEN.

72 VILLAS WITH ACCESS TO: 24-HOUR AWAY SPA 24-HOUR FIT FITNESS CENTRE WHATEVER/WHENEVER FIRE STARFISH BLOO WOOBAR

W Bali - Seminyak Jl Petitenget, Seminyak, Kerobokan Denpasar, Bali 80361, Indonesia T +62 361 4738 106 F +62 361 300 2223 whotels.bali@whotels.com wbaliseminyak.com @wbaliseminyak @wbaliseminyak @wbali

CONTENTS

DECEMBER 2018 | FEBRUARY 2019

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As the festive season is upon us, we present the celebratory events you can indulge in through Jakarta, Bali, Singapore and Hong Kong for Christmas and New Year.

Celebrate the start of the Year of the Pig on 5th February with culinary delights across the region.

FESTIVE MERRIMENT

94 16 IV

CHINESE NEW YEAR

CONTENTS

DECEMBER 2018 | FEBRUARY 2019

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Discover fabulous new restaurants and menus around the region.

We bring you Oso Ristorante Indonesia in Jakarta, Ijen and Clay Craft in Bali and Chaiwala in Hong Kong, among others.

Take a sip of the interactive cocktail menu inspired by the Chinese zodiac at Hong Kong’s popular bar Fang Fang’s, and take a look at The Macallan’s newest innovation to ensure quality.

GOURMET

EXQUISITE COCKTAILS

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EXQUISITE WINE PAIRING We pair Beringer wines with a festive menu so you can focus on having a great holiday.

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Suns et We ddi ng Set in the privacy of your own beachside villa, the Sunset Wedding at The Beach House is a truly spectacular setting for an intimate affair as you glide down a transparent glass aisle and exchange vows against the beauty of the vast Indian Ocean. It is an incomparable scene devised for that one perfect moment – your wedding dreams.

Bali Office

The Club At The Legian Bali Jalan Kayu Aya, Seminyak Beach Bali 80361 - Indonesia T +62-361730622 F +62-361730623

Jakarta Office

Sovereign Plaza 11th Floor Jalan TB Simatupang Kav 36 Jakarta 12430 - Indonesia T +62-2129400121 F +62-2129400119

info@lhm-hotels.com www.LHM-hotels.com

GRAPEVINE

Relax at the Garden Grille Restaurant

L

ight and breezy, Garden Grille restaurant at Hilton Garden Inn Bali Ngurah Rai Airport is an easy place for guests to relax and enjoy the ambience. Situated alongside the hotel’s sparkling pool and lush tropical garden and with a true holiday vibe, it’s

DABU-DABU FISH

hard to imagine that the airport is just a few minutes away. Helming the kitchen, Executive Chef Jaka Pamungkas and his team turn out buffets and cooked-to-order favourites that are made from scratch with the finest local and seasonal ingredients to ensure diners get the best impression of Bali.

The widespread breakfast buffet is hearty and ranges from freshly baked bread and pastries, to healthy juices and hot and cold international and Indonesian breakfast items. The hotel’s barista is one of Hilton Southeast Asia’s best, so be sure to visit his coffee station.

For lunch and dinner, the à la carte menu is packed with international favourites, including a deliciously authentic minestrone soup from a recipe Chef Jaka was given by a friend’s grandmother in Italy and a classic Indonesian ayam Taliwang – grilled chicken with a rich, spicy tomato sauce and served with rice and water spinach.

Monthly promotions provide tantalising choices like the scrumptious fresh seafood at the Pool Terrace every Wednesday evening and a wide variety of meats and vegetables to BBQ every Saturday evening.

To add to the holiday atmosphere, enjoy the daily Happy Hour from 5-7pm in the Garden Lounge with a selection of refreshing beverages, or grab the daily Beer Bucket promotions at the Pool Terrace from 11am to 5pm where you get three bottles of beer in a bucket with an additional bottle free to brighten your day.

Garden Grille Restaurant at Hilton Garden Inn Bali Ngurah Rai Airport (balingurahraiairport.hgi.com)

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Seafood Night by the Pool Get a taste of Hilton Garden Inn Bali Ngurah Rai Airport

Enjoy a scrumptious choice of Seafood at Hilton Garden Inn Bali, located a few steps from the Airport. Tantalize your taste buds with the freshest locally sourced seafood buffet

The Garden Grille Restaurant every Wednesday 6 to 10.30 PM Price at IDR 250.000++ Hilton Garden Inn Bali Ngurah Rai Airport Jl. Airport Ngurah Rai No. 7 Tuban Kuta Bali 80361 - Indonesia Tel : +62 361 897 6100 E : reservation.hgibali@hilton.com

Book now at balingurahraiairport.hgi.com

Terms and conditions may apply. *Service of alcohol is subject to state and local laws. Must be of legal drinking age

GRAPEVINE

Padma Resort Legian Welcomes Lara Frenzel chef de partie, working under the supervision of famed chef Hans Neuner.

O

ne of the most-loved, family friendly resorts in Bali, Padma Resort Legian recently announced the appointment of Lara Frenzel as executive pastry chef. With more than five years of international experience and perfectly honed skills, Lara aims to further enhance the resort’s patisserie team and bring it to the next level with her creative expertise.

LAR A FRENZEL

“It is such an honour to join the cohesive team at Padma Resort Legian, a perfect place to develop my skills,” said Lara. “And since this is my first time working in Asia, I look forward to exploring a wide range of delightful tropical desserts whilst incorporating my knowledge and experience in pastry.”

Lara’s culinary repertoire includes working for the five-starred Hotel Traube Tonbach in Baiersbronn, Germany as a sous chef – where she worked her magic with pastries, cakes and chocolates, as well as employee management, as she led cooking classes at the hotel. Lara also cut her teeth at the renowned Michelin-starred Ocean Restaurant in Portugal as the pastry

Moving to Bali was not a difficult decision for Lara. Her favourite pastimes include reading and catching the waves, very appropriate for the tropical paradise that is Bali. Lara looks forward to contributing to the success of the resort’s culinary service, and guests are certainly looking forward to tasting her creations.

Padma Resort Legian (padmaresortlegian.com)

Visit the wet market and thriving hawker stalls at Tiong Bahru Market to order a local breakfast, like chwee kueh, min jiang kueh and youtiao, as well as coffee with a raw egg for the more adventurous.

Another culinary treat is a visit to family-run Galicier Pastry which bakes and serves traditional pastries. After filling up on Singaporean street food,

try divination in Qi Tian Gong temple and take selfies by the hand-painted wall murals in Seng Poh Garden. In the coming months, guests are also invited to learn How to Cook like a Master Chef and How to be a Tai Chi Master.

Grand Copthorne Waterfront Hotel (millenniumhotels.com)

Live Like A Local

G

uests staying at Grand Copthorne Waterfront Hotel in Singapore this December are invited to see real Singaporean life with the hotel’s Live Like A Local programme. This complimentary half-day tour takes guests on a guided walking tour of the neighbourhood to delve into the fascinating mix of traditional and contemporary elements.

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GRAPEVINE

A Beautiful Sparkling Day

P

T. Dima International Wines has just launched Bellissimo, a new sparkling wine created to satisfy Indonesian palates.

The Day of Merrymaking with Bellissimo brought together wine lovers for an exclusive wine tasting accompanied by scrumptious sweet and savoury finger foods.

Inspired by the name – Bellissimo means beautiful in Italian – winemaker Mitch Hayhow drew on the beauty of Italy as his muse to create an aromatic wine from frozen ultra-premium Australian grapes. The resulting creation comes in two variants, Sparkling Moscato and Sparkling Dolce Rosso, with a fruity aroma and light, sweet taste. These effervescent delights offer a lush sweetness with zippy acidity, finishing with mouth-tingling sparkles. Perfect for any occasion.

Bellisimo Wine(bellissimowines.com)

ROLF FLIEGAUF

CARBINEROS PR AWNS - CAULIFLOWER - JALAPENÒ

An Intimate Dinner at W Bali – Seminyak

B

ali’s gourmands were delighted to indulge their palates for refined food at W Bali – Seminyak’s FIRE recently, with an intimate dinner with renowned Chef Rolf Fliegauf. Visiting from Switzerland, Chef Rolf is one of the country’s most decorated chefs, awarded two stars in

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the Michelin Guide for both his Ecco Ascona and St. Moritz restaurants.

The sophisticated six-course Bali dinner, offered on 1st and 2nd November, showcased Chef Rolf ’s outstanding skills and love of his craft. The innovative menu opened with an amuse bouche trio of Flores oyster

with green apple and ponzu, crunchy chicken skin cracker with foie gras and chives, and a refreshing scallop with lime and herbs, and continued with Kiwami wagyu beef, wild broccoli and hazelnut and a delightful Swiss birchermusli, yoghurt and sorrel, among other temptations.

W Bali - Seminyak (wbaliseminyak.com)

theanvayabali.com

INSPIRED BALINESE ELEGANCE ON KUTA BEACH

Jl. Kartika Plaza, Tuban, Kuta Bali 80361 - Indonesia Ph (62-361) 2090477, Email: info@theanvayabali.com theanvayabeachresortbali

GRAPEVINE

A Smoking Hot Venue for Jakarta

L

overs of smoked meat and good drinks are flocking to the heart of Kemang to a venue that is serious about its food and drinks. Frank’s Bar & Smokehouse is a lively hangout where friends can catch up and have a great time. Open until late from 3pm weekdays and 11.30am at the weekends, the menu at Frank’s is packed with BBQ dishes focused on meat smoked right on the premises in a 3.5m roadside smoker that emits a tantalising aroma to tempt the taste buds.

It is also a serious bar with a large selection of American whiskeys and tequilas, as well as the signature Frank’s Bloody Mary and cold lagers, to accompany the superb BBQ smoked meats, like beef brisket, pork ribs, pulled pork and jalapeno beef sausages. Signature dishes include the smoker sample combo, a massive plateful comprising 100g each of the four abovementioned meats, as well as the Smokehouse and even moules-frites where local mussels Burger with cheddar cheese, crispy bacon, are cooked Belgian style for a culinary treat. smoky sauce and a side of Frank's fries.

With live music every day from Monday The menu offers more than just smoked meat to Saturday and salsa night on Thursdays, with plenty of southern American snacks a pool table, seating for up to 150 and

plenty of drinks promotions and special events, like family friendly weekends and Wednesday steak night, Franks Bar & Smokehouse draws in fun-loving crowds.

Frank’s Bar & Smokehouse (franksbarjakarta.com)

STEAK AU POIVRE

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GRAPEVINE

Delicious Offerings at Samsara Ubud

A

s the joyous holiday season approaches, Samsara Ubud has prepared some festive offerings to be savoured with loved ones. The resort’s inspired restaurant, The Kelusa, will host a Christmas Eve Dinner featuring delectable delights like ham and asparagus, salmon and free-range turkey.

Meanwhile the Christmas Day Dinner will be a Balinese-themed four-course feast, comprising tuna sambal matah, nasi campur and sticky black rice pudding, and enhanced with a children’s choir performance.

For New Year, The Kelusa invites diners to enjoy the New Year’s Eve Moonlight

BBQ , brimming with extensive selections of succulent meat and the freshest seafood.

Afterwards, diners can treat themselves to the Moonlight Cinema, while waiting for the big countdown. To rejuvenate yourself after all the festivities, don’t miss the New Year’s Day Brunch on 1st January.

In addition to all the festive happenings, Samsara Ubud has also launched a oneof-a-kind afternoon tea, inspired by the enchanting Balinese culture. Revel in the wide selection of Balinese looseleaf tea, paired with Balinese-inspired light bites. The sweet selection features pisang goreng, dadar gulung, bubur injin, klepon, wajik and many more, while the savoury snacks include sate lilit, tum ayam and lumpia sayur, among others.

The Balinese afternoon tea is served on a keben (traditional basket) and a dulang (wooden stand board) by the staff dressed in traditional getup at the resort’s Jineng – traditional Balinese gazebo, so you know you’ll experience a true Baliinspired journey. The afternoon tea is available daily from 2pm to 3.30pm and from 4pm to 5.30pm, and space is limited so reservations are paramount.

Samsara Ubud (samsaraubud.com) BALINESE AFTERNOON TEA

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GRAPEVINE

Old School American Style at Marina Bay Sands

A

fter months of hype it’s finally arrived and with a glamorous and colourful design that takes us on a trip back to the days of old school hip hop and pop, Black Tap Craft Burgers and Beer pays hearty homage to the great American dining experience.

Set on the Bay Level within The Shoppes at Marina Bay Sands, Black Tap is the brainchild of Chris Barish and Chef Joe Isidori and offers sensational awardwinning craft burgers, a range of famous and super-photogenic CrazyShake milkshakes and a collection of salads and trendsetting craft beers.

The menu features a truly impressive selection of burgers from the awardwinning Greg Norman burger with wagyu beef, house buttermilk-dill, blue cheese and arugula to the monstrously mouth-watering Texan burger.

For non-meat eaters the Vegan Burger is a real winner with its black bean

TEX AN BURGER

patty loaded with vegan mayo, pickled onions, salsa verde and cilantro.

Meanwhile kids of all ages will adore the signature CrazyShake milkshakes with favourites like the whimsical Cotton

Candy, Sweet n Salty and The Bam sure to leave a lasting impression.

Black Tap Craft Burgers and Beer (marinabaysands.com)

CR AZYSHAKES

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GRAPEVINE

Redefining the Indonesian Wine Experience.

B

oasting an impressive collection of international awards, Cape Discovery Wines was founded with the vision of enhancing people’s expectations and experience regarding Indonesian-produced wines.

An Australian-Indonesian collaboration, Cape Discovery’s modern facilities are secreted away in northern Bali where it uses blast-frozen grapes sourced from vineyards in Western Australia and around the world and carefully crafts them into a collection of aromatic, wellrounded and very approachable wines.

Showing typical varietal characteristics, the flagship Cape Discovery range currently offers six varietals and each wine has been carefully developed to enjoy socially or with food and crafted to pair particularly well with Asian cuisine.

The Cape Discovery wines are redefining the Indonesian wine experience and can be found in many of the country’s leading hotels and restaurants.

The Cape Discovery Range A beautiful pale colour and very easy to drink, the rosé is delicious with seafood, cured meats and most spiced

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dishes. The subtly oaked Chardonnay meanwhile offers good balance and is a treat with charcuterie and soft cheese.

Refreshingly fruity, the sauvignon blanc is fresh and zingy and a great aperitif or enjoyed with delicate, lightly spiced foods, whilst the NV Brut Cuveé is

just delightful with freshly shucked oysters or as the go-to party fizz.

From the reds the spicy shiraz and the silky cabernet-merlot can be enjoyed with mature cheeses and red meats, the cabernet-merlot is particularly well matched to steak.

Cape Discovery (capediscoverywines.com)

GRAPEVINE

An Evening at ALTORO

M

ore than a mere dining destination, ALTORO Spanish Gastrobar is an idyll reminiscent of the vibrant market scene in Spain, exuding charming architectural and cultural details. The two-storey venue houses two different concepts to cater to diners looking for different ambiences.

The ground floor is a stylishly casual joint where people can enjoy tasty tapas and curated cocktails, with a mesmerising semi-outdoor area comprising a striking mural, lush foliage and a skylight that allows in natural lighting.

The upper floor heads in a more refined direction. Intimate and opulent, the higher

part of the restaurant is where exquisite gastronomic delights are served, paired with the finest wines from an extensive collection.

Late last September, ALTORO Spanish Gastrobar opened its doors to discerning diners for a one-evening-only superb winepaired dinner, in collaboration with Protos Wines. Andreas Imanuel, ALTORO’s assistant general manager, hosted the event and welcomed esteemed guests, including Protos Wine Principal Joan Carreras, who was more than happy to elaborate on Protos wines for the eager diners.

The evening saw a delectable set menu courtesy of the restaurant’s talented

assistant head chef Leonard Njoto Chandra, including pan-seared Lombok red mullet paired with Protos Verdejo, creamy rice with pork belly, peanut and mushroom paired with Protos Crianza and the lush Wagyu oxtail stew paired with Protos Reserva.

The atmosphere was mesmerising, the feast was impeccable, the wines were the finest and the company was unrivalled.

An evening to remember, the Protos Wine Dinner was held for a good cause too. The proceeds from the dining event were donated to help Lombok rebuild after the devastating quakes.

ALTORO Spanish Gastrobar (altoro.id)

JOAN CARRER AS

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GRAPEVINE

A Classic English-Dutch Pub

I

n the heart of Jakarta’s Mega Kuningan, The Cazbar offers a truly European experience with its classic English-Dutch pub vibe.

This two-floor bar has a cosy downstairs where the fun never ends with plenty of themed events and live music where guests are right alongside the band. Guests at The Cazbar are there for a good time with friends and family and the wooden tables are often piled high with beer towers, ciders and brightly coloured pitchers of the famed Brainwash cocktail and the signature Caz Hurricane – a wicked mix of vodka, white rum, gin, triple sec, dark

GRILLED RIB EYE STEAK

rum and amaretto with lime, pineapple and sweet and sour juices. The Pub Quiz on the last Wednesday of each month is popular, as is the upstairs pool table and cheering along your favourite sports team while watching the match on TV. The menu is hearty and includes Asian and Western favourites for breakfast, lunch and dinner, as well as plenty of bar snacks. Favourites include the 250g grilled Australian rib eye steak with black pepper sauce, Indonesia’s popular spicy ayam bakar rica-rica, the hearty Caz lamb stew flavoured with Guinness and

the famed, humongous Caz Platter of chicken curry bruschetta, chilli chicken spring rolls, fries, grilled beef bacon, beef sausage, chicken wings, bitterballen, tortilla chips, dipping vegetables and sauces.

Open daily from 9am for breakfast until late, The Cazbar is great for groups, parties and even families, offering takeaway and catering services for those who just can’t wait for the food. The second floor can also be hired for private events and is a great choice for a fun time.

The Cazbar (thecazbar.com)

AYAM RICA-RICA BAK AR

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GRAPEVINE

turquoise-rich décor, bespoke stained-glass lighting. Dragonfly motifs and stressed furnishings. For your pleasure there’s an extensive drinks menu including an eclectic selection of cocktails passionately created and prepared by a team of international mixologists, together with a choice of delectable light bites and comfort food.

Dragonfly (ismaya.com)

Creative Cocktails in a Truly Exotic Setting at Dragonfly

E

arlier this year when Dragonfly unlocked its doors it caused a wave of hype among Hong Kong’s trendy cocktail bar set not seen for many a year. The eagerly anticipated Oriental-style boutique cocktail lounge and eatery is in the Tai Kwun complex in Central and Ashley Sutton’s design at Dragonfly is all you would

expect and more from the man behind the iconic J. Boroski and Iron Fairies.

Dragonfly blends the glitz of the Orient with early 20th century colonial Hong Kong style, inspired by the creative genius of the late stained-glass virtuoso, Louis Tiffany. The focus is on relaxation crafted by soft-mood lounge music and the fantastic

GILDEDAGE SAZER AC

Everybody is Kung Fu Eating

H

ong Kong’s restaurant scene has seen some marvellous new additions this year but not many have garnered interest like the recent launch of Ding’s Club in Central. Helmed by former Kung Fu star, turned celebrity chef Steve Lee Ka Ding and opened in an attempt to manage the waiting list of his imitate

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LEE K A DING

dining experience at Ding’s Kitchen in Causeway Bay, Ding’s Club offers classical Cantonese dishes and family recipes in a sublime and conveniently located contemporary Chinese setting in the very heart of the skyscrapers of Central.

Ding’s Club is on the third floor of the impressive H Queen’s building where

CR AB TWO WAYS

guests will discover a lavish space inspired by classic ancient Chinese designs. From its lofty perch Ding’s Club offers private rooms and a main dining space and some of the most impressive Cantonese cuisine in the city, including à la carte and set menus for dinner and lunch.

Ding’s Club (dingskitchen.hk)

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www.celebrate-indonesia.com

www.beautiful-bali.com

www.dreamndine.com

www.exquisite-taste-magazine.com

www.exquisite-realestate.com

www.jelajah-indonesia.co.id

EXQUISITE MEDIA is a media group focusing on the Luxury and High-End Market. We have Eight successful online and print publications, Websites and an Application Developer, as follows: ASIA DREAMS, a quarterly High-End Lifestyle, Travel & Property magazine (www.asiadreams.com); EXQUISITE TASTE, a quarterly High-End Gourmet, Food & Wine magazine (www.exquisite-taste-magazine.com); BEAUTIFUL BALI, an annual program for Bank Central Asia (BCA) providing exclusive privileges for BCA’s Affluent Credit Cardholders across more than 270 selected merchants in Bali (www.beautiful-bali.com); CELEBRATE INDONESIA, an annual comprehensive guide to Jakarta, Bandung, Surabaya, Yogyakarta and Bali for American Express with more than 170 selected merchants in the fastest growing cities in Indonesia (www.celebrate-indonesia.com); DREAM & DINE, an annual handy guidebook presenting the best hotel, resort and dining options in Indonesia and Makassar with exclusive privileges for Bank Danamon customers across more than 180 selected merchants (www.dreamndine.com); TERRASSE Magazine by BANK BRI, a quarterly High-End Banking, Lifestyle & Travel Magazine for BRI (Bank Rakyat Indonesia) priority customers across Indonesia. JELAJAH INDONESIA by BANK BRI, an annual unrivalled privilege program for Bank BRI Cardholders featuring a collection of High-End Hotels, Restaurants and Spas from five of Indonesia’s big cities: Jakarta, Bali, Surabaya, Medan and Makassar (www.jelajah-indonesia.co.id); EXQUISITE REAL ESTATE, property listings bringing in-depth knowledge and experience of online and print media, marketing and sales, enhanced by our business distributions channels to provide a unique platform to reach a wider audience to buy, sell and rent (www.exquisite-realestate.com); EXQUISITE MOBILE, Websites and Applications for Online Apps and Website development (www.exquisite-mobile.com)

Glamorous Gala Dinner Exquisite Media celebrated its 8th anniversary with the Exquisite Awards 2018 – Glamorous Gala Dinner in Jakarta at the sophisticated Hotel Indonesia Kempinski Jakarta on 26th October 2018. Honouring the best of the best in Jakarta, the first-ever Exquisite Awards were handed out to deserving winners, who were recognised on stage for their outstanding achievements. The distinguished invitees – clients, friends and sponsors – were treated to pre-dinner drinks, extravagant entertainment, an elaborate dinner and a fabulous lucky draw in a truly glamorous evening to remember. Congratulations to all the winners for their outstanding achievements!

1. BEST LUXURY HOTEL Raffles Jakarta

7. BEST NEW HOTEL Mercure Jakarta Pantai Indah Kapuk

13. BEST JAPANESE RESTAURANT OKU at Hotel Indonesia Kempinski Jakarta

2. BEST BUSINESS HOTEL The Westin Jakarta

8. BEST FINE DINING Akira Back

3. BEST FAMILY HOTEL Shangri-La Hotel, Jakarta

9. BEST CASUAL DINING BAE by Socieaty

14. BEST INDONESIAN RESTAURANT Plataran Menteng

4. BEST SUITES Hotel Indonesia Kempinski Jakarta

10. BEST BRUNCH Seasonal Tastes at The Westin Jakarta

5. BEST WEDDING VENUE Hotel Mulia Senayan, Jakarta

11. BEST STEAK HOUSE Ruth’s Chris Steak House

16. BEST AFTER DINNER NIGHTLIFE VENUE Dragonfly

6. BEST SPA Raffles Jakarta

12. BEST CHINESE RESTAURANT Li Feng at Mandarin Oriental, Jakarta

17. BEST BAR Henshin at The Westin Jakarta

READERS' CHOICE HOTELS - JAKARTA • Pullman Jakarta Indonesia • The Westin Jakarta • Grand Hyatt Jakarta • Keraton at The Plaza, a Luxury Collection Hotel, Jakarta • The Ritz-Carlton Jakarta, Mega Kuningan

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15. BEST MEDITERRANEAN RESTAURANT Rosso at Shangri-la Hotel, Jakarta

READERS' CHOICE RESTAURANTS - JAKARTA • Sana Sini Restaurant at Pullman Jakarta Indonesia • Jakarta at The Dharmawangsa Jakarta • Henshin at The Westin Jakarta • Momozen • Yoshi Izakaya at Gran Melia Jakarta

ARNOLD, LILY, LENN Y MARLINA TANU & SJEFKE JANSEN

IRPAN DJAJULI, IR AWAN ANGGORO, LENN Y MARLINA TANU, SYLVAIN PASDELOUP, HANDAYANI, WIBAWA PR ASETYAWAN & IWAN FELIX

SVEN FITJER, PAULA BIGINDAWITA & SJEFKE JANSEN

HANDAYANI, AYU TRESNA, LENN Y MARLINA TANU, MELLY CHANDR A & ELIAWATI ERLY

DEBBY SETIAWATY, ANIE TIDAR A & PERRIZ AZWIR

MELLY CHANDR A, SYANDR A KWAN & CHRISTOPH CHOI

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ADEZA HAMZAH, GINA DESMER ALDA, HANDAYANI, BEN STROTHER, HIMANSHU K APOOR & JAIME FAUS

JEAN-PHILIPPE DE HAES & CINTHA MARDANUS

VIN Y K AK ALIM, HADI K AK ALIM, CHANDR A YUDASSWAR A, CELINA HIDAJAT, LENN Y MARLINA TANU, ASTRID SURYATENGGAR A, SUSANNA KUSNOWO, HIROMI MIZUSHIMA, TYRONE AWAN, SHO NAGANUMA, LIE JAT LAN, ANDRI DION YSIUS, ROBERT JASON VEENENDAAL & ROBERT VEENENDAAL

I KETUT ALAM WANGSAWIJAYA , R AYMOND TAN, NINIEK R AHARDJA, LENN Y MARLINA TANU & PERRIZ AZWIR

ALUNG & MARIA SUKRISMAN

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DESIREE MERLINA, JAIME FAUS, THERESA YUDISTIR A, SEVERIN HUERLIMANN, LENN Y MARLINA TANU, SHO NAGANUMA & HIROMI MIZUSHIMA

NIALL COWAN, MICHAELA FELBER, CHENDY SUMER A & CARLOS MONTERDE

TROY FRIDATAMA, PRICILIA & JAIME FAUS

K AR AN BERRY, LENN Y MARLINA TANU & IRMADINI SOEK AMTO

IPUNG KURNIA, HANDAYANI, MARIA SUKRISMAN, ANIE TIDAR A, LENN Y MARLINA TANU, SYLVAIN PASDELOUP & SURYANTO WIDJAJA

KHIK A MAHARDHIK A, JANE HUTAURUK, ANANDA WONDO & ARGA BR AHMA

WIRYA SETIAWAN & AGUS SUMIKO

JEREMIE LANNOY, ADEZA HAMZAH, IRMADINI SOEK AMTO, AMANDA O'CONNOR, BERTHA PESIK & ALEX ANDER POINDL

ARIEF HAADI MULIA & BILLY JOSEVINE

PUTRI DESIANTI, AMANDA O'CONNOR, HEIDY SUZANNE, EV Y MARIANA TANU & YUNITA NUGR AHENI

MELISSA HENDRIANA, ANAHAT AROR A & LENN Y MARLINA TANU

DESIREE MERLINA, LENN Y MARLINA TANU, ARUN KUMAR & HIMANSHU K APOOR

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AGUSTONO EFFENDY

ANDREW DEN OUDSTEN

AMANDA O'CONNOR, SUSANNA KUSNOWO & ROBERT VEENENDAAL

WIBAWA PR ASETYAWAN & SJEFKE JANSEN

ROMY HERLAMBANG

WIBAWA PR ASETYAWAN & YVES MUDRY

WIBAWA PR ASETYAWAN & ALEX ANDER POINDL

FATIH GULDAS & SEVERIN HUERLIMANN

MARLENE DANUSUTEDJO & MIR AH MARHAENDR A

CHRIS FR ANCIS, LENN Y MARLINA TANU, KHIK A MAHARDHIK A, WIBAWA PR ASETYAWAN, FATIH GULDAS, ELIAWATI ERLY & ARGA BR AHMA

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ELEGANT CELEBR ATION Exquisite Media’s 8th anniversary celebrations in Bali saw the Exquisite Awards 2018 – Elegant Celebration take place at the stylish Renaissance Bali Uluwatu Resort & Spa on 17th November 2018. Recognising Bali’s outstanding achievers, the delighted winners of the first ever Exquisite Awards received trophies and certificates on stage in front of their peers. The vibrant crowd of clients, friends and sponsors were treated to sparkling entertainment, free-flow drinks and an impressive spread of gourmet delicacies prepared by the hotel’s culinary team, in addition to an amazing lucky draw enjoyed by all the invitees. Congratulations to all the winners for their outstanding achievements!

1. BEST LUXURY HOTEL The St. Regis Bali Resort

8. BEST FINE DINING Kayuputi at The St. Regis Bali Resort

14. BEST INDONESIAN RESTAURANT Kaum at Potato Head Beach Club Bali

2. BEST HOTEL VILLAS Mulia Villas

9. BEST CASUAL DINING Seasalt at Alila Seminyak

3. BEST FAMILY HOTEL The Westin Resort Nusa Dua, Bali

10. BEST BRUNCH Cucina at Sofitel Bali Nusa Dua Beach Resort

15. BEST MEDITERRANEAN RESTAURANT Cucina at Sofitel Bali Nusa Dua Beach Resort

4. BEST SUITES W Bali - Seminyak 5. BEST WEDDING VENUE AYANA Resort and Spa BALI 6. BEST SPA Thermes Marins BALI at AYANA Resort and Spa BALI 7. BEST NEW HOTEL Six Senses Uluwatu, Bali READERS' CHOICE HOTELS - BALI • Double-Six Luxury Hotel, Seminyak • Sof itel Bali Nusa Dua Beach Resort • Mandapa, a Ritz-Carlton Reser ve • Samsara Ubud • The Anvaya Beach Resort Bali • The edge

11. BEST STEAKHOUSE The Plantation Grill at DoubleSix Luxury Hotel – Seminyak 12. BEST CHINESE RESTAURANT Table8 at The Mulia, Mulia Resort & Villas, Nusa Dua - Bali 13. BEST JAPANESE RESTAURANT Sake no Hana

16. BEST AFTER DINNER NIGHTLIFE VENUE Woobar at W Bali - Seminyak 17. BEST BAR Sling Bar at Double-Six Luxury Hotel – Seminyak 18. BEST BEACH CLUB OMNIA Dayclub Bali 19. BEST NEW BEACH CLUB Roosterfish Beach Club

READERS' CHOICE RESTAURANTS - BALI • Cucina at Sof itel Bali Nusa Dua Beach Resort • The Plantation Grill at Double-Six Luxury Hotel – Seminyak • Tenkai at Padma Legian • Padi Fine Dining at Desa Visesa Ubud • Above Rooftop, Lounge & Bar

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ARIEF SENOAJI, LENN Y MARLINA TANU, CHRISTOPHER SMITH & TIRZA ZOR AYA

FETHI CAGRI YUCEL, SAMIT GANGULY, LENN Y MARLINA TANU, BERTHA PESIK, SAMIR MESSAOUDI & DAVID TROIANO

ANDRY KURN YAWAN, FREDERIC FERRY, AULIANTY FELLINA RIZAL,R AINATA TJOA, BERTHA PESIK, DADY PRIMADY MULJADI,DIAN SAPUTRI & BEBY BENAZIR

ANOM PUTR A, ERLING, LENN Y MARLINA TANU, DAYU BASMIARI & NIGEL JOHNSTON

NIALL COWAN & MICHAELA FELBER

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CHRISTOPHER SMITH & MELINDA TAYLOR

AMANDA O'CONNOR, DANIELA HARTATI & CHRIS

LENN Y MARLINA TANU & FANDY LO

PEDRO WILLIAMS, LENN Y MARLINA TANU, JEROME LE GALL & DAINE GILBERT

ANITA, WATI MEYRICK, FITRI SUPARDI & KETUT MARYANI

LENN Y MARLINA TANU, SUSANNA KUSNOWO, IDA JANIE & ETTY CANDR A

BAYU SARWONO & LENN Y MARLINA TANU

SITA, LENN Y MARLINA TANU & DHONI R AMADI

ALAM ALTAVIAR

I GEDE R AI ARSANA, DEDI MUSTOFA, YANTI LESTARI & INDR A GAUTAMA

AKHMAD FADOLI, PUTU DHARMA, WIWEKO ELNATO & RIVAN SIGARLAKI

RIVAN SIGARLAKI, ARIF REZA, SINTYA DAMAYANTHI, FENN Y CHRISTY, SITI ANNISA, DINO LIM & ANANDA RESPATI

HENDRY, ALICE YU, PAUL HUGO, CYNTHIA & KRYSTIAN MICHALOWSKI

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JEROME LE GALL , DAYU BASMIARI, YOHANES HUTAURUK, DEDI MUSTOFA, AKHMAD FADHOLI & RUNI INDR ANI

DORIAN PRYCE, WAYAN KRESNAYASA & HEIDY SUZANNE

WAYAN SUK ASIH & DHONI R AMADI

ANDRO GER ALDY & DAYU SUSANI

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DEWI ANGGR AINI, CHRISTINE SANDNE & LENN Y MARLINA TANU

R AINATA TJOA & HEIDY SUZANNE

JEREMIE LANNOY, JUDD R ABBIDGE, BERTHA PESIK & IAN KUSUMA

DAYU BASMIARI, JEROME LE GALL, BAYU SARWONO, SAR AH PADMADJAJA, DIDI MARSHINTA, BRENDEN PEACE & AMANDA O'CONNOR

RIDHO ADJIE & HERMAN SUSANTO

NIGEL JOHNSTON & LENN Y MARLINA TANU

VIVI, PATRICK CALLAREC, CLIVE EDWARDS, FIONA & SEBASTIAN ARNOLD

WIRYA SETIAWAN, AGUS SUMIKO, WILSON NAPITUPULU & GANDHI

N YOMAN SANTIAWAN, LENN Y MARLINA TANU & DJONI HASJIM

NOVI SAMODRO, LENN Y MARLINA TANU & IVA FARIDA

LENN Y MARLINA TANU & PAUL ROPP

MELINDA TAYLOR , ANTINIO BRUNO, CHRIS FR ANCIS & RICKY UTOMO

BAYU SARWONO, DEASY SWANDARI NI & SAMSUL

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CALENDAR: JAKARTA

RAFFLES JAKARTA

FESTIVE YULE LOG

Raffles Jakarta has special festive surprises for the season, with the help of MasterChef Australia finalist, the talented Jess Liemantara.

Jess will recreate all the dishes that helped her move along each week in the MasterChef series to be savoured on New Year’s Eve, in addition to live music, free-flow wines, beer and selected cocktails.

If you have Accor LeClub points, you can even book a unique and interactive experience with Jess by having your own Mystery Box Challenge with the chef. Jess’ creative desserts can be enjoyed during the Christmas Eve dinner and Christmas Day brunch at Arts Cafe

by Raffles. There will be many more festivities where these come from; contact the hotel for more information and reservations. (raffles.com)

FAIRMONT JAKARTA It’s the month of festivities at Fairmont Jakarta. Starting with the White Christmas Afternoon Tea at the hotel’s Peacock Lounge throughout December, filled with delicious festivethemed sweets. Spectrum restaurant is offering a Christmas Eve buffet dinner, Christmas Day brunch and New Year’s Eve buffet dinner. 1945 restaurant, on the other hand, is serving a fivecourse meaty dinner for Christmas Eve and five-course seafood set menu for New Year’s Eve. VIEW Restaurant & Bar offers a seven-course New Year’s Eve dinner, and last but not least, the hotel’s K22 Bar opens its doors for a festive New Year’s Eve circus-themed party, with fortune teller, magician, DJ and more. (fairmont.com)

WHITE CHRISTMAS AFTERNOON TEA

THE RITZ-CARLTON JAKARTA, PACIFIC PLACE

CHRISTMAS GINGER BREAD COOKIES

In addition to very attractive staycation packages and special spa offers, The Ritz-Carlton Jakarta, Pacific Place has an abundance of festive dining offers that are too delicious to miss. The hotel’s PASOLA Restaurant has prepared arrays of international and Indonesian culinary buffets that include festive delicacies, like beef tenderloin Wellington, roast duck with burnt honey glaze, Yule log, Christmas pudding and more for Christmas Eve dinner and Christmas Day brunch. While for New Year’s Eve dinner, PASOLA’s buffet will see more decadent dishes, like veal Wellington with crab meat filling, plus special cocktails such as the Rosemary Ginger Fizz, Red Journey and Elyx Moscow Mule. (ritzcarlton.com)

THE DHARMAWANGSA JAKARTA The Dharmawangsa Jakarta offers endless festivities through various dining offers. A Christmas Bazaar will be held from 5th to 8th December, boasting the creative concept of an open kitchen at a lively market. Christmas Eve dinner, and Christmas Day brunch and dinner are available at the hotel’s Jakarta Restaurant & The Courtyard. Sriwijaya Restaurant & The Wine Cellar is offering a four-course dinner on Christmas Eve and Christmas Day. There will be a New Year’s Eve Parade at Jakarta Restaurant & The Courtyard, with entertainment including a magician, bubble man show, tarot reading and live music, and an exquisite selection of fine cuisine. (the-dharmawangsa.com)

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FESTIVE SWEETS

CALENDAR: BALI

FAIRMONT SANUR BEACH BALI Enjoy the festive season at Fairmont Sanur Beach Bali with a Christmas Eve family-style dinner at Layang Layang and a five-course contemporary gala dinner at Nyala Beach Club & Grill overlooking the pool and the ocean. Christmas Day sees a mouth-watering lobster-centric spread with traditional Christmas highlights at Layang Layang. The New Year will also be welcomed in style at both restaurants, with a countdown party at Pier 8 enlivened by a DJ, live music and festive fireworks. (fairmont.com)

CANADIAN LOBSTER, VANILLA BEAN, CRISPY GR AINS

MOZAIC Renowned for its truly outstanding cuisine, Mozaic is presenting A Gastronomique Christmas at Mozaic for dinner on 24th December and lunch and dinner on 25th December. Diners can choose either the six or eight-course meal, with or without wine pairing.

Sumptuous dishes such as rice husk-smoked salmon, lobster vanilla, foie gras with seasonal cherries, Iberico pork and gingerbread are sure to satisfy the most discerning palates. New Year’s Eve will see the Dinner Spectacle: A Night of Great Surprise where the stunning dinner will be synchronised with entertainment from performing artist Jasmine Okubo and her band Kita Poleng. (mozaic-bali.com)

FESTIVE PUDDING, FRUIT SALAD & STR AWBERRY SAUCE

SPICE BY CHRIS SALANS Gourmet gastro-pub Spice by Chris Salans is serving up a festive ambience in Ubud this Christmas with a scrumptious three-course menu of cauliflower soup, whole-roast betutu quail with chestnut stuffing and chocolate cake with eggnog ice cream, served with optional paired cocktails and wine.

Available from 24th to 30th December throughout the day, it is sure to be popular. An all-day New Year three-course feast has also been prepared for 31st December and 1st January, also with optional cocktail and wine pairing. (spicebali.com)

PREGO CHRISTMAS BRUNCH

THE WESTIN RESORT NUSA DUA, BALI A vibrant programme of dining experiences awaits this festive season at The Westin Resort Nusa Dua, Bali. Indulge in a poolside dinner under the stars on Christmas Eve, or head over to Hamabe for authentic Japanese delights, while Prego has flavourful Italian fare. The kids have their own fantastic start to Christmas Day with a balloon-filled breakfast party, continuing with a lively buffet at Prego for the whole family. New Year’s Eve will be just as merry with feasts in the various restaurants and an upbeat countdown party at the Beach Lounge. (westin.com) BEEF SIRLOIN N MIXED SALAD

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CALENDAR: SINGAPORE

PARK HOTEL CLARKE QUAY

THE FULLERTON HOTEL SINGAPORE

Celebrate the festive season with selections of decadent dishes at Park Hotel Clarke Quay. Choose between the four-course opulent festive dinner at the hotel’s PORTA, or a laidback barbeque buffet at Cocobolo Poolside Bar + Grill. A special four-course menu crafted by Executive Chef Alex Phan is available on 24th, 25th, 30th and 31st December from 6.30pm to 10.30pm, while Cocobolo’s BBQ buffet is available from 21st to 24th and 28th to 31st December at the same time. The buffet is brimming with classic festive favourites like turkey, lamb rack and festive desserts. On 31st December, the hotel is holding the New Year’s Eve Countdown Party, with free-flowing beer, wines and cocktails, plus entertainment. (parkhotelgroup.com)

The iconic heritage hotel in Singapore is ready to welcome the festive season with a selection of dining offers. The Lighthouse Restaurant & Rooftop Bar boasts hearty delicacies like roast turkey stuffed with truffles and chestnut, drizzled with natural jus and delectable sides, and marsala wine-frozen sabayon parfait with meringue and caramel sauce. Meanwhile, the hotel’s Town Restaurant offers festive roasts, plus an array of international and local favourites.

Furthermore, Town Restaurant also opens its doors for festive brunches every Sunday from 12pm to 3.30pm. Also, not to be missed is The Courtyard’s afternoon tea, enhanced with traditional Christmas flavours, like smoked turkey and cheddar cheese, eggnog mousse with elderberry tart and Christmas fruit cake. (fullertonhotels.com)

©FREEPIK.COM

MARRIOTT SINGAPORE TANG PLAZA

INTERCONTINENTAL SINGAPORE

Prepare your holiday appetite for a bountiful array of seasonal delicacies at Marriott Singapore Tang Plaza. The hotel’s Marriott Cafe will be filled with classic holiday recipes with a local twist.

Expect some roast pork saddle stuffed with pancetta, prunes and mixed herbs, roast turkey with chestnut bread stuffing, spiced pork neck with prunes and apricots and more. Come New Year’s Eve, Marriott Cafe has lunch and dinner buffets, with specialities including Boston lobster, pan-fried foie gras with chutney, relish and brioche, pink Champagne jelly with lychee syrup and more. (singaporemarriott.com)

This festive season, InterContinental Singapore is offering a variety of appetising seasonal delights. The hotel’s Ash & Elm restaurant presents its Festive Lunch and Dinners, in addition to the Festive Sunday Champagne Brunch every Sunday until 30th December. The Festive Lunch is on offer until 31st December except on the 25th, and Festive Dinner is also until 31st December except on the 24th. On Christmas Day, take up the hotel’s offer of Christmas Day Champagne Brunch. (singapore.intercontinental.com)

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CALENDAR: HONG KONG

MANDARIN ORIENTAL, HONG KONG

THE RITZ-CARLTON, HONG KONG

Mandarin Oriental, Hong Kong will get you fully in the festive spirit with a host of delicious food and beverage offerings, as well as little touches like roasted chestnuts in the week before Christmas at the main and Chater Road entrances, mulled wine and mince pies in the lobby on Christmas Eve and Christmas Day. For festive entertaining, whether you choose a small get-together, large soiree or an intimate gathering, superb meals will be on offer at Michelin-starred Pierre, Mandarin Grill + Bar, Man Wah and the world’s only Krug Room. (mandarinoriental.com)

Delighting families everywhere with the enchanted realm of the Sugar Plum Fairy, The Ritz-Carlton, Hong Kong has the theme of The Nutcracker this festive season, even extending to a Nutcracker Afternoon Tea with everything sweet and savoury to make Christmas memorable. Meanwhile, indulgent festive feasts will be presented with great flair at Ozone, Tosca, Tin Lung Heen and Cafe 103. Don’t forget the Sky High Brunch Buffet on Level 102 at Tosca + The Lounge & Bar, and the Christmas Day Ultimate Dom Perignon Brunch at Ozone. (ritzcarlton.com)

PALM-COURT- LOVE CHRISTMAS AFTERNOON TEA AT THE LANGHAM HONG KONG

THE LANGHAM HONG KONG The Langham Hong Kong will once again get fully into the spirit of Christmas with lively seasonal entertainment and a diverse collection of fabulously festive buffets, lunches and dinners for groups of all sizes at Palm Court, Bostonian Seafood & Grill and the Food Gallery, along with a hassle-free home Christmas with Main St. Deli’s Turkey-To-Go Takeaway. Palm Court’s Love Christmas Afternoon Tea will dazzle with Christmas sweet and savoury delights, while Artesian’s talented mixologists have created festive cocktails served throughout December. (langhamhotels.com)

THE FOOD GALLERY TURKEY TO GO AT THE LANGHAM HONG KONG

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UP CLOSE & PERSONAL

• The Entrepreneurial Chef •

CHANDRA YUDASSWARA

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Chef Chandra Yudasswara, host of Chef ’s Table, a local TV cooking show that has been running for five years, spent much of his childhood in his family’s kitchen and naturally turned to the kitchen for his career choice. In addition to his TV show, he runs the kitchens of several restaurants around Jakarta and Java, including Portable and Bacco. Exquisite Taste caught up with him to talk about his experiences and how he achieved this success.

–

By Amanda O’Connor : You grew up in around kitchens both at home and accompanying your father to work, did you ever want to be anything other than a chef?

Chandra: Actually, I always wanted to be an entrepreneur since I was a kid. My grandma used to make bacang at home and sell them to some stores and I went out selling with her. Being a chef is my stepping stone to being an entrepreneur. As well as the TV show, I am involved with 10 restaurants under the brands Bacco, Portable and Metro Coffee Bar in Jakarta, as well as Domicile in Surabaya – all founded with different investors. It’s not easy running restaurants but fortunately I work with a good team and can trust the head chefs and outlet managers to handle the day-to-day matters. : How did you start in five-star hotels?

C: I was lucky to be in the first trainee batch at Hotel Dharmawangsa Jakarta for my apprenticeship. I’ve also worked at the Hyatt, Raffles, Ritz-Carlton and Fairmont brands. In five-star hotels you find chefs cooking their native cuisine, so you can learn as much as possible. : Why did you leave Indonesia to work in five-star hotels overseas?

C: At that time, I was still hungry and wanted to see the world, but I’m happy I travelled when I did. I worked overseas for around 12 years with probably 30 chefs from all around the world. I learned so much from them. : What is one of your favourite memories from being a chef?

C: Making friends who become like family. I still have an Italian family who I see whenever I visit Italy. : Do you think it is still beneficial for young chefs to work abroad or can they gain sufficient experience in Indonesia?

C: I believe you need to see the world to learn new things. As a chef, learning different techniques and experiencing different ingredients is always good.

Travel broadens the mind and provides the opportunity for so many things we wouldn’t have seen at home. Over the

CHARRED OCTOPUS WITH SMOKED TOMATO CHUTNEY AND SEA SCALLOP GR ATIN

years, I moved through six properties and I even tell my own staff to move on when they’ve absorbed all I can teach them so they can learn new things from other people; unless, of course, they want to stay! : You host a TV cooking show, how did that come about and what do you most enjoy about it?

C: One of the TV station owners used to eat at my restaurant and he suggested creating a cooking show. Initially Chef ’s Table was intended to showcase fancy cooking that can’t be replicated at home, but now we do more approachable cooking. Although it’s very intense work, I enjoy being more expressive and doing things I can’t do in restaurants. : Can you tell us something about Bacco?

C: The idea for Bacco came about from a group of friends who enjoy good food and like to drink wine, which is why we brought in the enomatic system so that guests can explore different wines – we can serve just a glass instead of the

whole bottle. It was very hard the first year as it was still quiet here, and it was the same time Chef ’s Table started. : How do you find time for all these projects?

C: I’ve been working since I was in college. I did the night shift at the Hyatt while I studied during the day; it was hard but I really enjoyed it. I knew what I wanted to do much earlier than the other students and had full-time employment even before I finished my studies. Even now I only sleep a few hours a night and rarely take a day off! : What advice do you have for young chefs who want to excel?

C: In the kitchen especially, you must be hungry to learn. Don’t expect an eight-hour shift, be there early and stay late. Everyone wants to be a celebrity chef, but not many have the resilience needed; to get to my position required a lot of hard work and sacrifice.

Bacco (baccojakarta.com)

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Pan-Seared Seabass & Crab Bisque

INGREDIENTS • 800g seabass fillet cut into 100g slices • 80g dried seaweed – chopped • Crab meat from 5 crabs – cooked & well-seasoned • 300g tomato concasse • 15g fresh basil • 50ml olive oil • 1 lemon Crab & Shrimp Bisque • 5 fresh crabs • 300g shrimp shells and heads • 3 tbs olive oil • 1 carrot, chopped • 2 stalks celery, chopped • 3 tomatoes, chopped • 5 cloves garlic, chopped • 5 shallots, chopped • 3 sprigs fresh tarragon leaves, chopped • 75ml Cognac • 300ml dry white wine • 4 tbs tomato paste • 6l fish stock or water • Salt

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• • • • • • •

Freshly ground pepper Cayenne pepper Pinch fresh thyme 1 bay leaf 500ml fresh cream 1 lemon, juiced 1 tablespoon minced chives or parsley leaves

METHOD Bisque 1. Quickly pre-blanche crabs and remove meat. Set meat aside for topping.

2. Heat a 6-litre stockpot, add oil and sauté the crab and shrimp shells until they are red.

3. Add carrot, celery, tomatoes, garlic, shallots and tarragon and continue to sauté for 10 minutes.

4. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine.

5. Add tomato paste, crab and enough fish stock to cover.

6. Season with salt, pepper, cayenne, thyme and bay leaf and simmer gently for 15 minutes.

7. In a small saucepan, simmer cream to reduce by half.

8. Remove crab and shrimp shells from the stockpot and set aside.

9. Add reduced cream, then purée the soup in batches in a food processor. Strain and keep warm.

10. Season with lemon juice, salt and pepper.

Add chopped parsley or chives.

Seabass 1. Season seabass with salt and pepper, quickly sear both sides in a pan with olive oil.

2. Top with seaweed and crab meat.

3. Mix tomato concasse with basil, olive oil, lemon juice and seasoning. Place onto fish.

4. Before serving, oven-bake the fish for a few minutes.

5. On a deep plate arrange the fish, then pour on bisque. Serve hot.

UP CLOSE & PERSONAL

• Executive Sous Chef •

BAYU TIMUR

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The highly talented chef first helmed the exquisitely famed Kubu restaurant at Mandapa, a Ritz-Carlton Reserve before tackling the post of executive sous chef for the whole resort.

He sat down and talked to Exquisite Taste about his culinary background and goals.

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By Runi Indrani : When did you first discover you had a passion for cooking?

B: When I was a young boy, my father was in the Indonesian Military. He often had meetings away and my mom would go with him, leaving me and my brothers at home.

My mom taught us how to prepare simple meals like nasi goreng, mie goreng, sautéed vegetables and even different varieties of sambal. That was when I discovered my love for cooking. Then I learned how to make more complex meals like rawon, soto ayam Lamongan and many more from my mother.

career and in the kitchen?

B: “Good is not enough, everything must be excellent.” It’s important to be passionate in what you do, whatever your career is.

Every time I create a new dish, a lot of experiments and trials are undertaken before it goes out of the kitchen. We set the standard high and I trust my team will ensure no details are overlooked. Always find ways to be creative and innovative, and I think one of the most important philosophies is to always keep learning.

: Who or what has been your biggest influence and inspiration?

B: I get inspired from trying new things or sampling unique cuisines, but my biggest inspiration comes from the people who are important in my life and I spend the most time with – my family and my colleagues. Andrea Ferrero – former chef de cuisine at Bvlgari Resort Bali and Maurizio Bombini – former executive chef at Mandapa, a Ritz-Carlton Reserve are also my former colleagues and the chefs that have shaped me into who I am today and who have given me a lot of empowerment in my culinary career.

: What are some of your most memorable experiences as a chef?

B: After winning the Gold Medal Award in the 11th Indonesian Salon Culinaire last year in 2017, I was honoured to represent Indonesia to compete in the prestigious Bocuse d’Or Asia Pacific 2018, the most prestigious gastronomic competition in the world. After many months of preparation, the event took place in Guangzhou, China, in May 2018. Even though I did not win the award, I got to meet so many great chefs around Asia and see the huge development in the culinary world with mind-blowing ideas, and the experience of competing in a world-class competition was just priceless.

: What are the most important factors or philosophies in your

: What are your goals for the property as executive sous chef?

B: To create memorable dining experiences for each of our guests. Be it an authentic Indonesian cuisine experience at Sawah Terrace, a gourmet MediterraneanEuropean cuisine experience at Kubu or a unique private-dining experience with our Dining Beyond programme. : What’s the biggest challenge you’ve come across so far during your time at Mandapa, a Ritz-Carlton Reserve, and how did you overcome it?

B: I am very blessed in having a solid team, state-of-the-art equipment and fresh ingredients to create exceptional dishes for our guests. Challenges are normal and healthy in keeping us motivated and innovative. One of the challenges perhaps is when you come up with a great idea but others try to copy it. It happens quite often, but I always seek the opportunity and think outside of the box to create something different and innovative. : You’ve been through quite a journey as a chef, what future goals do you have that you still want to achieve?

B: My journey still has a long way to go, I still want to grow and develop myself.

I would love to compete in more cooking competitions because I love to challenge myself to do better and better. In the long term, my dream is to build my own restaurant and dedicate myself to helping and sharing my experience with the young generation, which is keen on the culinary business. : What tips do you have for anyone looking to break into the culinary business?

B: We need to love what we are doing, put our passion into it, always try our very best and push our limits. Failure in experimenting is normal, but getting back up until we succeed is something that we should be proud of – and not everyone is able to pass this process. If we never try we will never know the result. So for anyone that wants to pursue a career in the culinary business, never stop learning, play with the ingredients, experiment and taste – until you get the best result.

Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

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Moroccan Spiced Lamb Rack INGREDIENTS • • • • • • •

1 slow cooked lamb rack 50g slow cooked lamb loin 10g yogurt gel 10g red capsicum coulis 10g pickled vegetable 1g black ink garlic 10ml Moroccan spice jus

Moroccan spiced marinade • 1tbsp ground coriander • 2tsp minced garlic • 1tsp sweet paprika powder • 1tsp ground cumin • 1tsp ground black pepper • 1tsp cayenne pepper • A pinch of salt • 1 lemon, juiced • 8tbsp olive oil • 5g mint Spiced lamb jus • 750g lamb jus

• • • •

1tsp cumin seeds 1tsp coriander seeds 1tsp paprika powder Sugar

METHOD Moroccan spiced lamb rack 1. In a small bowl, mix together mint, coriander, paprika, garlic, cumin, black pepper, cayenne pepper, salt, lemon juice and olive oil.

2. Marinate the lamb rack with the mixture and cook in a circulator at 58C for 1.5 hours.

3. Take lamb out of the circulator.

Sear until golden brown, busting with butter, garlic and thyme. Rest it for five minutes before serving.

Spiced lamb jus 1. In a small saucepan, boil the lamb jus until reduced from 1 litre to 0.5 litres.

2. Heat a small sauté pan. Add the cumin

seed and toast until fragrant. Remove and repeat with crushed coriander.

3. In a small saucepan, heat the lamb fat. Remove from the heat and add cumin, coriander, paprika and reduced lamb jus. Steep for 20 minutes, strain and season with salt and sugar.

To serve 1. Spread one tablespoon of red capsicum, eggplant puree and yogurt gel on to a plate and create a rectangular shape.

2. Place the lamb rack in the centre of the puree.

3. Arrange one piece of parisienne carrot, green and yellow zucchinis, shallot and shimeji mushroom around the lamb.

4. Dot one teaspoon of black garlic around the pickle and garnish the plate with nasturtium leaf, red sorrel and begonia flower.

5. Place the spiced lamb jus on the side.

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UP CLOSE & PERSONAL

• Chinese Master Chef •

LEONG KING HUNG

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Originally from Hong Kong, Leong King Hung has been wooing the diners of Singapore since the 1990s and has recently been appointed Chinese master chef at The St. Regis Singapore’s acclaimed Cantonese restaurant, Yan Ting. Exquisite Taste was privileged to spend time talking with him about his new role and his passions.

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By Christian Galbraith : What are your responsibilities as Chinese master chef?

Leong: In my role as Chinese Master Chef of Yan Ting at The St. Regis Singapore, I oversee the culinary direction of the restaurant. I plan and curate the menus and dining that we present. Additionally, I lead the culinary operations for the hotel’s Chinese banquets and events. : Born in Hong Kong and with a resume that includes some very impressive appointments, what first attracted you to Singapore back in 1996?

L: I’ve always enjoyed culinary research and development, and most importantly the development of new culinary concepts. Therefore, following my years of experience with the Lei Garden Group in Hong Kong, I gladly accepted the challenge of opening the first Lei Garden restaurant in Singapore.

: Yan Ting has an excellent reputation, so what can regular diners expect to see in the way of changes?

L: Yan Ting has always been the restaurant of choice for our guests to bring their most treasured family, friends and business associates, and within an increasingly fast-paced society where more and more people are forced into hurried eating, I hope to bring back the simple joys of dining, where guests may truly enjoy the familiar flavours of classic Cantonese dishes prepared with new and refreshing highlights. : What is your culinary philosophy and what influences your dishes?

L: My culinary philosophy has always been built on three key foundations: taste, smell and appearance. Visually appealing in the use of colours, fragrant and aromatic when served and deliciously tasty when consumed.

: Do you have a signature dish?

Whilst the Singapore culinary scene was not as dynamic as it is today, I have always loved L: My belief has always been to allow the ingredients to shine – the same philosophy how Singapore is a country where people upholds. Aside from the usual roast meats, really appreciate and enjoy good food.

some of my signature dishes include Cantonese classics like braised prickly sea cucumber with spring onions, steamed Alaskan crab meat with Tiger beer, dough sticks and egg so it’s peppered with a touch of local taste, as well as the beautiful braised US supreme beef with watermelon and golden almonds. : Last but not least, if you had not followed a culinary career what would you have done?

L: I would have pursued photography. I am an extremely visual person and love taking the time to keep an eye out for and observe beautiful scenes. One way to capture these would be through photography – which is what I love.

Away from the kitchen, aside from cooking, experimenting and making new creations at home, I enjoy capturing images of people’s smiles and expressions, as well as the natural beauty of the flora and fauna.

The St. Regis Singapore (stregissingapore.com)

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Boiled Chicken Meatballs with Tomato and Papaya

INGREDIENTS

METHOD

• • • • • • • • • •

1. Soak black fungus in water overnight, then drain all water.

2. Cut papaya into 5cm cubes.

3. Cut tomato in similar sized pieces to papaya.

4. Beat the egg in a small bowl, then add 1/8 of the egg to the minced chicken.

5. Add a little salt & pepper to minced chicken and mix well.

6. Using a spoon, portion the chicken into 35g pieces and shape into round balls.

7. Lightly pan-fry the chicken balls at

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250g minced chicken 100g papaya 1 tomato 30g black fungus 100g broccoli 500ml chicken stock 1 egg 3g salt 4g sugar Basil

about 170C for approximately 1 minute.

8. Place the chicken balls into a pot and add 500ml chicken stock.

9. Add the black fungus, salt and sugar to the pot. Over a low heat, simmer for 15 minutes.

10. Add the papaya and tomato to the pot, turn up the heat a little and lightly boil for 1 minute.

11. Add broccoli and boil for another 1 minute.

12. Serve topped with basil leaves.

SERVES 4

Meet the inspiring and hardworking people behind the food and beverage scene who support the chefs and make sure the kitchen business runs smoothly.

This time around we get to know Dorian Pryce from Potato Head Beach Club, I Putu Sudarmayasa from Four Points by Sheraton Bali, Seminyak, Andri Ruspendi from Hilton Garden Inn Bali Ngurah Rai Airport and Jonathan Lallemand from InterContinental Jakarta Pondok Indah.

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around and return to Bali as the general manager of Potato Head.

The rest is history. : What’s the toughest part of your job?

D: Going home as there is always so much going on and great guests to host. : What makes you smile at work?

D: Everyone I work with makes me smile. We are like a real family and infect each other with smiles whilst we work. : What motivates you?

D: I believe we are all very lucky to be in an industry we love. When you love what you do nothing is ever a chore. : Would things fall apart if you weren’t around?

D: Not at all. Like a pyramid, everything is still stable without the top. However, if the foundations are gone everything crumbles.

Dorian Pryce General Manager at Potato Head Beach Club

: Describe your typical day in a sentence.

D: Each day starts with playing with my dogs before heading to the office to do the daily briefing with the team to ensure we provide good times for all visiting our home. : So how did you come to be the general manager for Potato Head Beach Club?

D: I fell in love with Bali 11 years ago and had been visiting yearly with Potato Head always on my itinerary. In 2015 I met the managing director and ended up talking for hours. Two days before I was set to fly home I got a call that the owner, Ronald Akili, was on the island and asked if I would like to meet him. Needless to say we got on well, but to my surprise when I landed back in the UK and switched on my phone, my first email was an offer to turn

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: Who, in your team, deserves more recognition and why?

D: That’s an unfair question as we are a family and deserve equal recognition for the roles we play in our success. : Why should people go to Potato Head Beach Club to dine?

D: Our culinary offerings are diverse, to say the least. In addition to our Beach Club – which is globally known for the infinity pool overlooking the ocean and legendary DJs coming through – we also have four restaurants. Ijen, our newest, is a sustainable seafood restaurant that follows a zero-waste philosophy, and then there’s our award-winning upscale Indonesian restaurant, Kaum, as well as a pizza garden serving Neapolitan-style pizzas, and the Beach Club Lounge, which features a range of international favourites. : Away from work, what’s your favourite place to eat?

D: I am a big fan of Parachute, the breakfast there is awesome. : How do you unwind?

D: Going on long walks on the beach with my dogs or motorbike rides around the island is my favourite escapism. : Finally, any advice for those looking to break into the industry?

D: Find your passion and be a sponge. Question everything and think about what you can to better tomorrow than you did today. Kaizen!

Potato Head Beach Club (ptthead.com)

: Would things fall apart if you weren’t around?

I: Absolutely not, I always believe and have faith in my team. They are solid and I know I can rely on them. : Who, in your team, deserves more recognition and why?

I: I would say everyone in my team, especially my restaurant and bar manager, executive chef, kitchen staff, all the waiters and waitresses, bartenders and my assistant manager. They know exactly what we are trying to deliver to our guests, our goals, our standards and our quality. I’m so lucky to have them and to work with them. : Why should people go to Four Points by Sheraton Bali, Seminyak to dine/stay?

I: We don’t just offer excellent services. Our guests can see a beautiful sunset view, while enjoying good quality food, plus our wine selection is outstanding. But the best part of this place is the staff. They go above and beyond to accommodate guests with all kinds of recommendations and travel tips.

I Putu Sudarmayasa Manager of Food & Beverage at Four Points by Sheraton Bali, Seminyak

: Describe your typical day in a sentence.

I: I usually start my work at 8.30am, collaboratively plan my day and make sure that the most urgent work gets done first.

: Away from work, what’s your favourite place to eat?

I: I would say Pison. They have excellent coffee and a variety of good food, plus the place is comfortable. : How do you unwind?

I: I work from Monday to Saturday. If I have free time or a chance to unwind, for sure I will spend it with my daughter. Mostly we play at the beach, watching the sunset and swimming. : Finally, any advice for those looking to break into the industry?

I: Always be confident and willing to learn and work hard.

Four Points by Sheraton Bali, Seminyak (fourpointsbaliseminyak.com)

: So how did you come to be the F&B manager for Four Points by Sheraton Bali, Seminyak?

I: I’ve been in the hospitality industry since 2000, working in several hotels overseas and cruise ships. In 2014 I decided to come back home to Bali after working as the operational manager at Hard Rock Café Jakarta, working for Sheraton Bali Kuta Resort, Sarong Group and Novotel Bali Ngurah Rai Airport. Then a great opportunity came along, I was asked to be part of the Marriott family at Four Points

by Sheraton Bali, Seminyak as the F&B manager. : What’s the toughest part of your job?

I: I believe every role and aspect in life or work has its ups and downs. I’m not saying my job is easy or hard. But instead, I try to minimise the downside and refuse to feel that this job is too tough for me. I’m enjoying every moment and always thankful, that way I don’t let my work stress me out. : And what makes you smile at work?

I: It’s not about the price, the ambience or who’s the boss. But I will be so happy and keep smiling if our guests leave with a smile on their face because they enjoy our food and services. : What motivates you?

I: The challenges.

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I make sure to greet all my team and engage with the guests while they’re having breakfast and listen to their feedback. Then it’s coordinating with the team, the kitchen and management. : Your best attribute?

A: Enabling others. The key is being a role model to inspire and encourage others, so they can deliver their best performance. Enabling means we empower others, not just delegate duties to them. :Team player or team leader?

A: Team leader. The leader has a big influence and makes the players stronger.

Andri Ruspendi Manager of Food &Beverage at Hilton Garden Inn Bali Ngurah Rai Airport

: What are your responsibilities?

A: As F&B Manager, I oversee the entire food and beverage operation, from Garden Grille Restaurant & Bar to in-room dining and banqueting, ensuring it all runs smoothly and that my team delivers exceptional experiences to the guests.

I’m also responsible for developing new F&B ideas. : What makes a typical day?

A: I start my day with gratitude, then, arriving at work at 7am,

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: Who has been the most influential figure in your career to date?

A: My current general manager, Jean-Philippe de Haes.

JP is consistently inspiring and lives what he teaches.

He believes a happy team means happy guests and a better business – so everything starts with the team. He also consistently implements and encourages the worklife concept of balancing body, mind and spirit. :Name one really special thing about your hotel or restaurant?

A: Actually, there are two. The first is the people – the team here are enthusiastic about delighting our guests every time. Second, although we are an airport hotel, it is a lot more like a resort. : How do you unwind?

A: I like to play musical instruments. I challenge myself to learn a new musical instrument every year; this year I’m playing the violin, maybe next year will be the saxophone.

I’ve already learned drums, keyboard, guitar and bass. : Dead or alive, who would you like to take out to dinner?

A: No doubt, my wife. She is everything to me.

Hilton Garden Inn Bali Ngurah Rai Airport (balingurahraiairport.hgi.com)

I spend my time in-between guests, team members, meetings and my office work, in that order. : Your best attribute?

J: I would like to think that my extensive experiences in Southeast Asia has made me a better overall F&B professional; diligent, passionate, persistent.

: Team player or team leader?

J: Both! In a large operation we need to find the right balance. No guest or team member is the same, hence I would always adapt my style to the results I would like to get.

: Who has been the most influential figure in your career to date?

J: A mix of people. I’ve learned a lot from people I meet and experiences I’ve had.

Jonathan Lallemand Director of Food & Beverage at InterContinental Jakarta Pondok Indah

: What are your responsibilities?

J: I’m in charge of the daily operations and management of all F&B venues at the new InterContinental Jakarta Pondok Indah, including the event spaces. As part of the opening team I am responsible for planning, setup, organising and preparation works, including ensuring we have the right team. : What makes a typical day?

J: A typical day doesn’t really exist for us. Every day is something different and this makes my job so exciting!

: Name one really special thing about your hotel or restaurant?

J: The event facilities; The Lounge where guests are treated with a journey through Indonesia’s best coffee brews and the experience of indulging in the complexity of well-brewed teas. Sugar & Spice, our main dining restaurant, incorporates the cultures and culinary highlights of five continents through six magnificent show kitchens, including a private hidden teppanyaki restaurant. Our Grand Ballroom is one of Jakarta’s largest and has great features including a Bridal Lounge, VIP Sky Box and Chef ’s Table with a complete view of the kitchen, designed for guests to experience special dishes. The Studios give you The Club Experience of Meetings.

Unique and the first of its kind in Jakarta, it provides ultimate flexibility, personalised service and luxury to impress your guests. : How do you unwind?

J: I love cooking. I cook nearly every day, even if I finished very late. I can be very particular about my food and cook everything from scratch. : Dead or alive, who would you like to take out to dinner?

J: My family. It might sound cheesy but I am only home very little and I have been away for 10 years. So time with my family is really an important moment for me and truly creates great memories.

InterContinental Jakarta Pondok Indah (ihg.com)

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Christmas and New Year

It’s the Party Season From lavish festive feasts packed with seasonal delights, to gala dinners and exciting countdown parties full of fizz and frivolity, the region will once again be overflowing with extravagant banquets, and sophisticated Christmas and New Year’s Eve celebrations this December.

Expect nothing less than the best, as restaurants, hotels, clubs and bars strive to outdo each other in their quest to be the talk of the town! So, whether it’s a delectable degustation dinner, a New Year’s Eve party and firework spectacular or an extravagant freeflow festive champagne buffet, we’ve selected some of our favourite places for you to celebrate Christmas and welcome 2019 in style.

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The Westin Jakarta JAK ARTA

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his year, Christmas is bursting with colour at The Westin Jakarta. Seasonal Tastes, the scrumptious all-day dining venue, bears the theme Candy Land Christmas for the festive

season and is piled high with delectable treats for the season to be jolly.

Take the whole family to indulge in the seasonal favourites found throughout the extensive buffet and don’t forget

that during Christmas Eve dinner and on Christmas Day for both lunch and dinner, Christmas carols and Santa Claus will complete the holiday ambience.

Meanwhile, up a few floors to the skyhigh Henshin, indulge in something a little different and tantalise your taste buds with a delightful five-course Nikkei set menu of spicy, super-fresh PeruvianJapanese specialties created just for your Christmas Eve and Christmas Day meal.

Of course, The Westin Jakarta is rolling out the carpet for New Year’s Eve too.

Bid farewell to 2018 in carnival style with a Masquerade New Year’s Eve Party at Seasonal Tastes for an evening packed with entertainment and live music that makes the stunning buffet dinner even more delicious.

Meanwhile, if you are looking for a classy party, the highest rooftop bar in Jakarta, Henshin, offers a New Year’s Eve Bubbles Party featuring Moët & Chandon. While Nikkei Dining, just above Henshin, presents an incredible dining experience to close out 2018 with memorable fiveand seven-course set menus highlighting the very best of Nikkei cuisine. (westin.com)

CUP CAKES

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Pullman Jakarta Indonesia JAK ARTA

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leek five-star hotel Pullman Jakarta Indonesia presents a wondrous white Christmas this festive season so that guests can revel in the magical ambience and the giant Christmas tree in the centre of the lobby area enchantingly covered with crystals.

Meanwhile on the dining front, the hotel has prepared the most appetising culinary delights for the joyous holiday.

With giving in mind, Pullman Jakarta Indonesia offers a special line of Christmas hampers in collaboration with renowned talented young artist Aqil Prabowo, who has designed these exclusive hampers for the occasion. Including an exclusive mug designed to match the hamper box, they also contain three jars of sambal from the famed Sana Sini restaurant, one jar of homemade fruit jam from Makaron Bakeshop and more.

Meanwhile, from 1st to 23rd December, Sana Sini restaurant offers an early festive feast with decadent buffet selections brimming with oysters, chilled lobsters and scallops, hot mains and an à la minute pasta station. The buffet is available for dinner and Sunday brunch.

For the peak of the holiday, diners can find classic favourites, like grilled buttered lobster, honey glazed turkey with pear and rosemary stuffing and oyster

ARTSY HAMPERS

rockafella, in addition to Christmas desserts like the white chocolate Yule log, plum pudding with vanilla sauce and lemon cake. The holiday spread is on offer for Christmas Eve dinner, and Christmas Day brunch and dinner. The

Christmas Day dinner will feature live music and fun children’s activities. Don’t forget the lavish New Year’s Eve dinner, featuring five curated food stations and a welcome glass of Champagne. (pullmanjakartaindonesia.com)

SEA FOOD ON ICE

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Shangri-la Hotel, Jakarta JAK ARTA

SLOW ROASTED BEEF PRIME RIB

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he opulent Shangri-la Hotel, Jakarta is nothing less than ready to welcome the festive season. Its Lobby Lounge is decorated in classic red Christmas ornaments, complete with enchanting lights, a gigantic snow globe and Christmas tree.

Exuding the warm Christmas vibe, Lobby Lounge also offers an exceptional Christmas Afternoon Tea from 1st December 2018 to 1st January 2019, filled with delicious treats served fresh every afternoon – in addition to live instrumental music performances.

The hotel’s highly popular dining destinations, international buffet restaurant SATOO and Italian restaurant Rosso, will host a series of dining experiences on 24th and 25th December.

CHRISTMAS CAKE

Both restaurants invite diners to enjoy decadent Christmas Eve dinners with a special buffet spread, and a Christmas Day brunch brimming with classic holiday’s favourites. The Christmas dining extravaganza will also feature lovely Christmas songs by Fortunate Kids Choir and an appearance by Santa Claus on Christmas Eve and Christmas Day. Commemorating the festivities, SATOO Deli has prepared a variety of Shangri-La Wonderland-themed hampers that come in four sizes, all filled with homemade pastry goods, like double chocolate cookies, praline rings, cinnamon heart cookies, gingerbread cookies, chocolate pralines and Florentine biscuits. The hampers are available for order until 31st December.

A Shangri-La Wonderland-themed New Year celebration will be held at Lobby Lounge from 8pm, open for the restaurants’ and hotel’s guests. The hotel’s B.A.T.S. bar will also open its doors for those looking to party the night away. From 8pm to 3am, the bar will host a vibrant New Year celebration with live band and DJ performances and delicious dishes specially crafted for the evening, including smoked salmon pizza, lamb rack and English sherry trifle.

SATOO and Rosso will also host New Year’s Eve dinners, and topping it off is SATOO’s New Year lunch feast on the first day of the New Year. (shangri-la.com)

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Hotel Indonesia Kempinski Jakarta JAK ARTA

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comprising bountiful buffet selections for Christmas Eve dinner, Christmas Day brunch and Christmas Day dinner – perfect for quality celebrations with beloved friends and family.

The hotel’s Signatures Restaurant hosts a sophisticatedly unique blue Christmas,

Meanwhile, OKU – the hotel’s famed Japanese restaurant – offers several choices to celebrate the joyous Christmas. From the special Christmas Lunch Bento, including a special menu by Chef Kazuma

he centrepiece of Jakarta’s end-of-the-year festivities is always the sparkling fireworks at the city’s iconic landmark Bundaran HI roundabout. So why not spend the joyous occasion at the Hotel Indonesia Kempinski Jakarta – which stands right next to the roundabout – instead?

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Yazawa and free-flow ocha, to the fourcourse Christmas dinner and the lavish Captain’s Gala Dinner with a luxurious cruise theme and five-course menu with a glass of wine. Whichever you choose, you’ll be sure to enjoy the refined and utterly delicious authentic Japanese cuisine.

Festive sweet treats can be found at Hotel Indonesia Kempinski Jakarta’s Kempi Deli and Sweet Boutique by Kempinski. The

OKU CHRISTMAS BENTO

shops are back with the much-awaited festive hampers, including pineapple tarts, speculoos cashew, cheese cookies, almond rocher, strawberry marshmallow and more.

As always, the much-loved Christmasthemed cakes are also available to order.

Kicking off all the whole festivities is Paulaner Bräuhaus, hosting a live music

performance and offering a special brew of Paulaner’s Christmas beer all throughout December, in addition to a Christmas platter with a special price for two persons.

Come New Year’s Eve, Paulaner’s pirate crew is ready to guide you through the last hours of 2018 with the most magnificent party, where every guest is the captain of the pirate ship-themed party.

Signatures Restaurant also hosts a classic cruise ship-themed New Year’s Eve dinner, inclusive of complimentary access to the hotel’s New Year’s on Deck party at Pelataran Ramayana. The celebration isn’t over, as Signatures also offers a New Year’s Day brunch on the first day of 2019. (kempinski.com)

KEMPINSKI FESTIVE HAMPERS

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Mandarin Oriental, Jakarta JAK ARTA

CHRISTMAS DINING AT LYON & CINNAMON

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hen it comes to celebrating the joyous holidays with class and finesse, it’s hard to top the timelessly elegant Mandarin Oriental, Jakarta. To share the merriment with loved ones, splendid festive hampers are available at The Mandarin Cake Shop until 30th December. Choose from sweet treats like stollen cake, English fruitcake, chocolate Santas and assorted holiday cookies, to be included in sophisticatedly designed gift boxes.

The hotel’s famous and unrivalled French restaurant, Lyon, has prepared traditional Christmas set menus, starring holiday classics like roast turkey served with honeyglazed carrots, brussels sprouts, roast potatoes and homemade cranberry sauce.

Delicate culinary delights like salmon tartar, foie gras de canard and classic Christmas pudding are also included in Lyon’s Festive Set Menus, available from 1st to 23rd December. For Christmas Eve and Day, a superb Christmas six-course dinner menu is on offer, plus The Lyon Christmas Brunch on Christmas Day.

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GOLD HAMPER

An unforgettable all-you-can-eat dining experience can be discovered at Cinnamon, the hotel’s family-friendly restaurant. Serving classic holiday dishes from all over the world in a cheerful Yuletide setting, Cinnamon’s Festive Lunch and Dinner Buffet are available from 1st to 23rd December. In addition, Christmas Eve Dinner Buffet and Christmas Day Brunch will also be available.

As the cherry on top, if you feel like having a private event to ring in the New Year at the prestigious MO Bar, Mandarin Oriental, Jakarta offers a year-end package that includes bar snacks, beer and complimentary weekend staycation vouchers for giveaways. (mandarinoriental.com)

The ANVAYA Beach Resort Bali BALI

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njoy the festive season amid the fun-focused, lively ambience of The ANVAYA Beach Resort Bali. Sands Restaurant is the focus of the Christmas meals, with a classic Christmas Eve five-course dinner, visits and gifts from Santa and Santarina, live acoustic music and a children’s choir that are sure to start the season right.

Enjoy salmon carpaccio, herb-crusted lamb rack or beef tenderloin, closing with a delightful deconstructed Eton Mess.

live music from the DJ and band. With carnival decorations, a bar and champagne display, as well as beach fireworks, it’s sure to be a night to remember.

Meanwhile, Kunyit will present its Megibung sharing menu for the a stunning

New Year’s Eve Dinner Artvaganza in a contemporary Balinese setting, showcasing stunning Balinese dances accompanied by a gamelan orchestra throughout the excellent dinner for an evening that will live long in the memory. (theanvayabali.com)

Christmas Day will see both brunch and dinner at Sands Restaurant with a full Christmas vibe and Santa and Santarina back during dinner to visit all the good children. Kunyit will remain open every day serving a wonderful Balinese and Indonesian dining experience in a Bali Aga ambience.

The ANVAYA will be full of life as 2018 comes to a close with a New Year's Eve buffet dinner at Sands followed by a funfilled countdown party at Sands Deck by the pool. Expect a fire dance, clown and street magician, all interspersed with

HERBS-CRUSTED LAMB R ACK

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Sofitel Bali Nusa Dua Beach Resort BALI

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nown worldwide for its modern French style and sophistication, Sofitel Hotels & Resorts brand boasts the perfect blend of its original concept with a touch of local culture.

This includes Sofitel Bali Nusa Dua Beach Resort, the opulent accommodation located in Bali’s manicured area of Nusa Dua. For this year’s festive season, the resort brings back the joyeux Art de Noël,

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TR ADITIONAL CHRISTMAS DINNER

the brand’s wondrous global Christmas tradition, commemorated collectively at resorts around the world – a potpourri of enchanting sights and sounds.

Sofitel Bali Nusa Dua Beach Resort kicks off the festivities on Christmas Eve with decadent feasts at the resort’s flagship restaurants, Kwee Zeen and Cucina. The former, known for its bountiful buffet spreads, has prepared special seasonal

dishes to be served in the festive Christmas Buffet. For something a tad more refined, diners can opt for a five-course degustation dinner instead at Cucina, complete with live entertainment. To amp up the holiday mood further, opt for the alcoholic beverage or the premium package to complement the fine food. The resort’s Toya restaurant, on the other hand, offers a fun Christmas barbeque dinner accompanied by a live acoustic music performance for something more laidback.

Come Christmas Day, Cucina opens its doors for one of its world-renowned brunches, the Christmas Day Brunch, to be exact. In addition to the usual live acoustic band, the special brunch will also see heart-warming performances from the children’s choir singing carols, a magician and Santa Claus. Don’t miss the Christmas Dinner at Kwee Zeen with similar entertainment. Additionally, Cucina and Kwee Zeen also offer New Year’s Eve dinners, followed by a countdown party.

There are more festive offers from Sofitel’s Santa’s bag, including celebrations for the kids and pampering sessions to prep you for the holiday. The resort’s Kids’ Club invites the youngsters to the special Christmas Theme Party and also the New Year’s Eve Theme Party, which include fun games, face painting and craft making, in addition to delicious snacks and refreshing beverages. While the kids are partying, you can head to SoSPA or CellScience Solitaire to treat yourself to an indulgent pampering session with a special range of blissful spa treatment packages.

As the cherry on top, ring in the New Year with Manarai Beach House's Disko Samba New Year's Eve party. The event features a 70s carnival theme, a touch of Copacabana, classic disco, Afro-Latin rhythms and a cool performance from French DJ/producer Natty Rico. (sofitel.com)

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BALI

The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali

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he Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali, is a timelessly opulent resort in Bali’s perfectly manicured area of Nusa Dua. With several food and beverages outlets, guests don’t have to look far to sate their hunger and quench their thirst. This festive season, the resort has prepared quality ingredients and great offers, and concocted them into a holiday to remember.

The resort’s Cornerstone Deli starts early with its magical festive treats, comprising delicious pastries, cookies, chocolate pralines and Christmas stollen – all freshly homemade by the resort’s award-winning pastry team. The sweet offer is available until 26th December.

Arwana Restaurant hosts the Christmas Beach & BBQ Brunch on Christmas Day from 12pm till 3pm, offering a decadent international BBQ and buffet, including catches of the day and

FESTIVE DELICACIES

premium meats, spread across multiple BBQ stations. In addition, there are also Asian all-time favourites and divine desserts. The restaurant also opens its doors on 24th and 25th December for the

Christmas Dinner Degustation, serving six delectable courses, including smoked salmon, bebek betutu, blue swimmer crab, black Angus tenderloin and more.

The resort’s Banyubiru Restaurant offers a different kind of Christmas dinner, with a buffet spread featuring traditional Christmas selections, like homesmoked fish, traditional roast turkey, honey-glazed leg of ham and more.

For New Year’s Eve, the resort will host a glamorous evening, filled with fine cuisine and adorned with an enchanting Bali underwater world theme. The event will be held at the grand Balai Raya Ballroom, followed by a splendid fireworks display at midnight at Cascade Bar. Arwana Restaurant offers a six-course gala dinner celebration for New Year’s Eve, featuring dishes like yellow fin tuna, duck foie gras, river lobster tortellini and more. Meanwhile, Banyubiru will host a New Year’s buffet dinner with international fare and live music.

Last but not least, the festivities continue on 7th January, when the resort invites guests to celebrate Orthodox Christmas, with a lavish buffet brimming with classic dishes like kholodetz pork meat jelly, borscht soup, seafood cocktail, lamb cutlets and more. (thelagunabali.com)

SWEET TREATS

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The St. Regis Bali Resort BALI

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elcome the upcoming holiday season with festive celebrations, sparkling lights and all the wonderful blessings the season can offer at The St. Regis Bali Resort. Dubbed the finest address in Bali, the opulent resort really lives up to its reputation, with its lavish accommodation, unrivalled facilities and of course the signature bespoke service.

before the brunch from 11am to 12pm, including the unmistakable St. Regis Bloody Mary. As the live jazz band and Christmas choir accompany you on the gastronomic journey, you’re free to savour the exquisite delicacies, including the lush lobster omelette, pan-seared duck foie gras, Wagyu beef steak and egg, as well as the outstanding carving station and the signature teppanyaki ice cream.

A series of festive dining and drinking programmes are on offer at the resort.

Continuing the resort’s Quintessential Afternoon Tea Series is the fourth edition, Festive Afternoon Tea with Farah Quinn. The special afternoon tea programme is available daily all through December 2018 and January 2019 from 3pm to 5pm, serving a festive mix of sweet and savoury bites by the famed chef .

Meanwhile, Kayuputi’s The Astor Diamond Champagne Christmas Brunch starts with complimentary aperitif selection, champagne and juices at Kayuputi Champagne Bar, before continuing with the top-notch gastronomic journey the restaurant is famed for.

On 23rd and 25th December, the resort’s restaurants, Boneka and Kayuputi open their doors to diners looking to bask in decadent brunches. The Christmas brunch at Boneka is inclusive of complimentary aperitif selection at King Cole Bar

Boneka also has its Christmas Dinner Buffet on 24th and 25th December, offering an array of holiday classics, like honey-roasted tom turkey, wagyu beef D-rump, sumptuous river lobster and sweet, mustard-glazed ham, in addition to European desserts of festive stollen and Yule log. On the same days, Kayuputi hosts the Christmas Degustation Dinner,

comprising six delectable courses in the line of tuna tartar, salmon, fresh scallops, foie gras, duck, venison and lamb.

To ring in the New Year, the resort invites you to the New Year’s Eve Gala Dinner Buffet. Starting with aperitifs and canapés at the foyer of Astor Ballroom at 7.30pm, the hospitality will continue in the ballroom when the doors open at 8pm for dinner.

Showcasing a bespoke international buffet in an idyllic setting, the event will be followed by a viewing of dazzling fireworks and countdown from Cloud Nine Terrace.

You can also opt for the New Year’s Eve Gala Dinner Buffet at Boneka, or the New Year’s Eve Degustation Dinner at Kayuputi with hand-selected wine and champagne pairing. Wrapping up the year is the celebration at the picturesque beachfront of Cloud Nine Terrace, with DJ Wilson on the spin table. Dance the night away with a glass of bubbles and majestic fireworks display. After all the festivities, start the New Year with Kayuputi’s or Boneka’s New Year’s Day Brunch on 1st January. (stregisbali.com)

IBERICO HAM WR APPED YELLOW FIN TUNA TATAKI

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Alila Seminyak BALI

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n the famed stretch of Seminyak Beach is the stylishly chic and luxurious Alila Seminyak, known for its trendy happenings and divine culinary delights. This festive season, the sleek resort is ready to host inspired beachfront feasts and all that jazz under the stars, among other vivacious programmes.

The festivities begin with the Coastal Christmas dinner at the resort’s

FESTIVE DESSERT

Seasalt restaurant on 24th December.

Showcasing four decadent courses, the dinner is inspired by Christmas classic favourites. Sultry singer Thearosa will be singing Christmas carols, the Seasalt Santa will entertain the evening away and more surprises are waiting to be unveiled. Welcome Christmas Day with Alila Seminyak’s Christmas Brunch at Seasalt from 12pm to 4pm.

Abundant festive offerings, including

Christmas specialties, are waiting to be savoured with your loved ones.

Come the end of the year, the resort invites you to enjoy Jazz Till Midnight, where you can revel in a delightful four-course set menu and live jazz music. The dinner will be perfect to prep you for the countdown party at Alila Seminyak’s iconic beach bar, where street food-inspired bites will be served at the special food market. Add to that the magnificent combo of Lydia Rose and DJ Sammy Sax, and you are guaranteed a New Year’s Eve to remember.

The merriment continues through the first day of New Year. New Year’s Day Brunch is available at Seasalt comprising all-you-can-eat à la carte seafood dishes, free flow Bloody Mary and scrumptious bites from the fresh seafood bar, brimming with fresh oysters and fresh chilled prawns. Last but not least, welcome the first sunset over inspired cocktails at the Beach Bar by the Party Pool. (alilaseminyak.com)

OYSTERS

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W Bali - Seminyak BALI

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ou can’t discuss the festive season without mentioning W Bali - Seminyak. The hip and happening hotel is unrivalled when it comes to parties and celebrations, plus the hotel’s two exceptional

dining destinations are always ready with an array of tantalising festive dishes.

On Christmas Eve, FIRE restaurant – known for its grilled goodness – will host a night market-themed evening,

featuring carving stations, roast turkey, fire smokehouse BBQ and for a sweet note, the Christmas sweet cave. The much-loved pan-Asian outlet Starfish Bloo, meanwhile, will serve the freshest seafood in a seafood market-style setting.

Christmas Day will see impeccable brunches at both FIRE and Starfish Bloo.

While the adults are having a quality mealtime, the kids can head to the Great Room, where they can keep themselves busy with activities like colouring, arts and crafts, face painting, toys and movies. Oh, and of course Santa Claus will be there.

Wrap up 2018 and start 2019 right by opting for the buffet spread dinner at FIRE or Starfish Bloo on 31st December.

When the palate has been stimulated and the hunger sated, head to W Lounge or the always trending Woobar, pumping with DJ performances by Doorly and Olivia Dawn, to party the night away and wait for the unbeaten fireworks show.

On 1st January, Starfish Bloo is back with a brunch to sober you up and revive the new you for the New Year. When you’re all rejuvenated and refreshed, get ready for some more partying at Woobar with its New Year’s Day Party. (wbaliseminyak.com)

ROASTED CHICKEN

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Maya Ubud Resort & Spa BALI

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njoy a tropical Christmas and New Year in Ubud’s lush rainforest at Maya Ubud Resort & Spa and indulge yourself with a magical time. From the moment guests enter the grandly decorated lobby, the festive spirit is present and can be found throughout the exclusive festive stay packages, fine dining and quality entertainment, including carol singing

by Budi Sama Dana Orphanage.

The resort’s skilled chefs have prepared a treasure trove of traditional Christmas

dishes to be served during the festive buffets and family-style dining at Maya Sari restaurant and alongside the river at the Full Moon Open Stage, such as turkey with all the trimmings, glazed ham, yule log and classic Christmas pudding.

Adding variety to the already tantalising choices, Indonesian delights can be found at the Archipelago dinner buffet enlivened by a Balinese Legong dance, while Asiatique will be serving Western and Asian favourites for dinner from its à la carte menu.

Continuing with the sparkling merriment, Maya Ubud Resort & Spa will be ringing in the new year in great style with the Bali Royal and International New Year’s Eve Gala Buffet Dinner 2019 at Maya Sari restaurant.

Diners will be pampered by the specially curated, delightful menu that showcases offerings from around the globe crafted by talented Executive Chef Geert Vermeulen, all accompanied by fantastic music from the guest DJ to keep your feet tapping and a stunning fire dance to bring 2018 to a sensational close and usher in 2019 in wonderful style. (mayaresorts.com)

ROAST TURKEY

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The Legian Seminyak, Bali BALI

Restaurant, boasts a classy, laid-back vibe and serves inspired gastronomic creations that diners won’t find anywhere else.

This festive season, The Restaurant at The Legian Seminyak, Bali is ready to welcome diners looking for a curated festive feast to commemorate the seasonal joy. Opt for a Christmas Eve dinner or Christmas Day dinner – or even both, each showcases six decadent courses, with wine pairing options available. On Christmas Eve, the dinner will be accompanied by a wondrous children's choir and live pianist, while the Christmas Day dinner will see a Christmas singer and live pianist.

GRILLED PIGEON, ORGANIC ROASTED VEGETABLES & ITS JUS

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he Legian Seminyak, Bali is nestled serenely on the everhappening Seminyak Beach.

Providing a tranquil sanctuary

from the hustle and bustle, the resort exudes understated luxury with sophisticatedly appointed suites and top-notch facilities.

The resort’s dining destination, The

When it is time to ring in the New Year, The Restaurant invites you to savour six scrumptious dishes at the New Year’s Eve dinner. Diners can enjoy great performances from the live band, dancers and a DJ, while waiting for the spectacular fireworks at the resort’s signature White Party. The festivities aren’t over yet, however, as The Restaurant will also host a bountiful New Year’s Day Seafood Lunch with the freshest quality produce to delight the palate. The lunch will be complemented by a live jazz band and singer, creating an unrivalled ambience to enjoy the first day of the New Year. (lhm-hotels.com)

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Marina Bay Sands SINGAPORE

K AGOSHIMA WAGHU ON COALS AT ADRIFT BY DAVID MYERS

decorations, music and fabulous light shows culminating in the city’s famous New Year’s Eve firework spectacular.

It is a bold blend of seasonal pizza and tradition that attracts revellers from far and wide eager to taste one of the best festive experiences Singapore has to offer.

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n the lead up to Christmas and through the New Year festivities, Marina Bay Sands is one of Singapore’s most exciting centres for seasonal gatherings, sightseeing and festive dining.

Located in the Downtown Core, the iconic Marina Bay Sands is a stunning integrated resort that dominates the

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COCKTAILS AT CÉ LA VI

area and includes a hotel, The Shoppes at Marina Bay Sands, casino and an array of celebrity chef restaurants along with a collection of outstanding bars, clubs and casual eateries.

Offering a wide variety of traditional seasonal treats and a hearty splash of festive glamour, the public and private spaces are awash with Christmas

For something special head up to the Sands SkyPark, a sweeping boat-like structure that straddles the three towers. Boasting magnificent city views, the SkyPark is home to the iconic 150m infinity pool, tropical gardens and an observation deck, as well as venues like the famous CÉ LA VI, an extraordinary rooftop restaurant and bar and one of the most sophisticated and hip places to see in the New Year.

The celebrations are not restricted to the main buildings, however, and include all manner of festive fun like the Winter Wonderland at Gardens by the Bay, concerts and even a traditional pantomime at the Marina Bay Sands, Sands Theatre. (marinabaysands.com)

The St. Regis Singapore SINGAPORE

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ith festive menus and a host of special seasonal dining events, The St. Regis Singapore invites guests to indulge in a range of exceptional gastronomic experiences over the Christmas and New Year period where the revelry begins on 1st December and continues throughout the month.

At Brasserie Les Saveurs an excellent buffet spread of salads, fresh seafood, charcuterie, soups and desserts complimented by a delicious range of à la minute dishes await the most discerning diners who

can enjoy a decadent hour of aperitifs in the Astor Bar from 11am until noon before exploring the seasonal treats and contemporary French cuisine at the much-beloved Champagne Brunch.

The iconic brunch is naturally a major feature but Brasserie Les Saveurs will also host extra-special celebratory buffet dinners on Christmas Eve and Christmas Day and an exceptional degustation menu to see out 2018 on New Year’s Eve.

Chef de Cuisine Armando Aristarco invites connoisseurs to savour his specially crafted Business Lunch as well as a range of celebratory lunches and dinners, including a magnificent New Year’s Eve degustation and the New Year’s Day Barbeque Lunch.

If you can’t make it, order an elegant St. Regis Singapore Christmas hamper and indulge in The St. Regis Singapore’s traditional festive offerings in the comfort of your own home. This sophisticated treat makes the perfect During the same period and inspired by Christmas gift for gastronomes. traditional Italian family gatherings, LaBrezza (stregissingapore.com)

CHRISTMAS HAMPER

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The Ritz-Carlton, Millenia Singapore SINGAPORE

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et in the very heart of the city and overlooking the iconic Marina Bay, The Ritz-Carlton, Millenia Singapore is one of the most sophisticated hotels in the city and will host some fabulous dining experiences over Christmas and New Year – here’s just a taste!

Awarded one Michelin Star for the third consecutive year, Summer Pavilion will offer an authentic Cantonese dining experience with set menus handcrafted by Chinese Executive Chef Cheung Siu Kong.

While for your full-on Christmas Day family celebration and served in the opulent Grand Ballroom, look no further than the Christmas Buffet Brunch Extravaganza.

With live music, a photo booth, rides, games, a bouncy castle and a guest appearance by Santa Claus, it’s the ultimate Ritz-Carlton expression of Christmas.

For something less raucous, savour the indulgent festive-themed afternoon tea buffet complete a selection of Christmas desserts in the luxurious Chihuly Lounge, available only on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day. Serving lunch and dinner, the seven conservatory kitchens at Colony will whisk you on a culinary journey though Singapore’s

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8 COURSE AFTERNOON TEA

heritage cuisines. On Christmas Day Santa Claus and Christmas carollers will add a special ambience to Colony’s Vintage Champagne Brunch where guests can indulge in traditional Christmas delights such as oven-roasted turkey with chestnut stuffing and honey-glazed gammon ham.

Colony is also the starting place for your New Year with an enticing dinner, then, as the ball drops watch the unbelievable fireworks display over Marina Bay from the hotel lobby before heading to Chihuly Lounge to party like it’s 2019. (ritzcarlton.com)

HAKU curated by Hideaki Matsuo HONG KONG

KRISTAL CAVIAR AND POLMARD BEEF RICE TUILE

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ike many fine-dining restaurants, at HAKU curated by Hideaki Matsuo, the main source of inspiration is the changing seasons with the menus focusing upon the very best ingredients available at any given time. With this in mind it comes as no surprise that the festive Christmas and New Year omakase menus at HAKU are simply sensational.

varying textures and temperatures as well as the novel flavour combinations and presentation Balbi is well-renowned for, along with optional wine and sake pairing.

For a delightfully different and delicious Christmas and New Year feast, HAKU

offers diners an exceptional and very personal gastronomic experience.

Situated in Tsim Sha Tsui within the iconic Ocean Terminal shopping complex, pre-booking is essential.

(Haku.com.hk)

HAKU is a collaboration between the three Michelin-starred Hideaki Matsuo and Agustin Balbi, a young Argentinian chef noted for his culinary passion and commitment to creating the highest quality and beautifully presented French-Japanese cuisine.

Like all the menus at HAKU, the holiday season offerings are subject to change at very short notice but will most likely include seasonally inspired dishes based on uni, scallops and oysters from Hokkaido and wagyu beef from Nozaki, as well as a selection of Balbi’s famous signature desserts.

The format is an eight-course dinner menu or five-course lunch menu and will feature

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OZONE at the Ritz-Carlton, Hong Kong HONG KONG

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very weekend and on selected dates through the holiday season, OZONE presents diners with the loftiest of Sunday banquets with its famous Dom Pérignon Ultimate Brunch.

will also include an array of deliciously festive seasonal savoury and sweet surprises, along with a decadent marathon of free-flow Dom Pérignon and Dom Pérignon Rosé enjoyed in the sophistication and exclusivity of the world’s highest bar.

Located on the 118th floor of The RitzCarlton, Hong Kong, OZONE is a superbly refined space backed by personal service to the highest standard and the most impressive and coveted views over the Hong Kong skyline and beyond.

Discerning diners will start off with a serving of hand-carved Joselito Pata Negra Iberico Ham from the cold station, which also boasts some of the best cheeses, smoked salmon, charcuterie and mixed salads in the city. There’s a lot to browse but don’t miss the foie gras terrine, it is simply sublime.

The OZONE brunch features everything you would expect from a grand RitzCarlton buffet and for the holiday period

From the hot section explore traditional brunch dishes like pancakes, waffles

and eggs Benedict or the hearty New Caledonia blue prawns, Boston lobsters, wagyu beef and Spanish pork ribs along with some inspired festive fare.

Boasting a huge selection of highquality seafood including snow crabs, lobsters, prawns and mussels, OZONE oozes quality. There’s an array of Asian favourites too, including a classy range of the freshest sashimi and handmade sushi, oh and did we mention free-flow Dom Pérignon and Dom Pérignon Rosé presented along with a full supporting cast of wines and non-alcoholic options? (ritzcarlton.com)

ULTIMATE BRUNCH GRILL STATION

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Carbone Hong Kong HONG KONG

THE FESTIVE CARBONE CARROT CAKE

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s with the original Carbone in Greenwich Village, New York, this bold and brash Hong Kong restaurant sets out to pay homage to the influential Italian-American eateries of the 1950s in terms of both style and substance.

From the drinks to the design, everything about Carbone Hong Kong is flamboyant and loud. The retro Italian-American design features an exceptionally well-stocked central bar, there are

mahogany and painted wood panelled walls throughout complemented by contrasting chequered tiled floors.

which include special menus crammed with the restaurant’s most famous dishes along with seasonal specials.

At the tables there’s a mix of armchairs, leather benches and wooden seats, and if you fancy being away from the throng there’s a delightful private dining room too.

For the ultimate experience don’t miss out on Carbone’s glitzy New Year’s Eve party when diners will be transported to 1920’s New York where glamorous mobsters ruled the streets.

The New Year’s Eve dinner party at Carbone is an immersive theatrical experience with live music and an indulgent selection of the restaurant’s fabulous cuisine and wines. (carbone.com.hk)

With great service, a marvellous drinks list and lively music to match, Carbone is the ideal setting for your raucous holiday Italian-American style celebrations,

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Chinese NEW YEAR

Chinese New Year

Welcome to The Year of The Pig Hot on the heels of the New Year fun, fireworks and celebratory banqueting, the Chinese Spring Festival will continue the festive start to the year with a plethora of vibrant processions, parties and fantastic lunar-inspired dining extravaganzas.

The entertainment and special menus start in January and culminate in the big one as the region ushers in the Chinese Year of the Pig on Tuesday, 5th February.

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Pearl Chinese Restaurant at JW Marriott Hotel Jakarta

Chinese NEW YEAR JA K A RTA

WOK BAKED LAMB R ACK WITH HOT BEAN SAUCE

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iscerning food connoisseurs, especially those with a penchant for rich and enticing Chinese cuisine, will agree that Pearl Chinese Restaurant at JW Marriott Hotel Jakarta is one of the best of its kind in Jakarta. Designed to be opulently reminiscent of Chinese culture, the restaurant is dominated by red and gold. Accommodating up to 100

AROMATIC ALASK AN KING CR AB CASSEROLE

persons, Pearl also comes with four private dining rooms – making it the ultimate choice for Chinese New Year festivities.

Led by the highly skilled new Executive Chinese Chef Daniel Foong, the restaurant is known for the chef ’s signature style of modern Cantonese fare, using traditional methods and techniques and combining these with modern presentation, as seen in

dishes like pan-fried foie gras with Peking duck and crispy beancurd sheet, sautéed lobster with crab roe paste and wok-baked pork ribs with five-spice vinegar sauce.

Furthermore, Daniel’s culinary creations also include wok-baked lamb rack with hot bean sauce, baked Chilean sea bass with Hong Kong peanut sauce and braised threehead abalone with superior golden broth. (marriott.com)

HOY MINI BUDDHA JUMPED OVER THE WALL

House of Yuen by Sun Tung Lok at Fairmount Jakarta

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he magnificent House of Yuen at Fairmont Jakarta serves delectable Cantonese cuisine under the guidance of Michelinstarred Sun Tug Lok. The sumptuous, inspiring fare is perfect for any celebration, especially family gatherings to welcome

Chinese New Year, while the delightful ambience adds to the experience. Only the finest premium ingredients are used to prepare the feasts on the House of Yuen menu, like oven-baked prawns with cheese and spicy XO sauce, Budda Jumps Over the Wall soup, aromatic Alaskan king crab

casserole and braised prime rib of beef with house gravy. For a special occasion, expect the true taste of high Chinese dining with supreme delicacies such as yu sheng with abalone, goose liver and double-boiled bird’s nest soup to ring in the new year. (houseofyuen.com)

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Chinese NEW YEAR

Li Feng at Mandarin Oriental, Jakarta

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legant and refined, Li Feng restaurant at Mandarin Oriental, Jakarta is one of the city’s most notable Cantonese restaurants. Led by Michelin-starred Chef Fei and his talented culinary team the dishes here are always worthy of celebration.

This February, Li Feng welcomes the Year of the Earth Pig with memorable dining for celebratory family gatherings in a culturally rich space. The already superb menu will see additional temptations alongside the signature Swan Dumpling with Black Pepper Duck Meat, such as Prosperity Yu Shang, a delightful way to wish for good fortune and blessings in the New Year.

YU SHANG

The celebration will be enlivened with the time-honoured dragon and lion dance on New Year’s Eve to create a lively atmosphere and scare away evil spirits, as well as visits from the God of Prosperity and a performance of live Chinese music. (mandarinoriental.com)

JIA at Shangri-La Hotel, Jakarta

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oasting a luxury ambience with authentic Chinese elements, JIA restaurant at Shangri-La Hotel, Jakarta is a perfect destination to spend the festive Chinese New Year. Modern and chic, yet classic and delicate at the same time, the restaurant has become one of the leading and most sought-after Chinese restaurants in Jakarta.

elaborate dim sum lunch with a wide menu that includes premium dim sum like steamed pork siew mai topped with

abalone, and steamed shrimp dumplings topped with bird’s nest and tobiko. (shangri-la.com)

The excellent points of JIA go further than skin deep, as the restaurant offers classic Chinese recipes that we all love.

Executive Chef Christopher Chai, Dim Sum Chef Low Kian Fatt and Barbeque Chef Then Boon Heng work their magic perfectly together and lead the culinary team in innovatively crafting authentic recipes and twisting them with a modern presentation and touch.

The restaurant’s Peking-style roasted duck is a must-try signature with its lush and delectable flavours, while for entertainment factor, it is prepared directly by your table. JIA is also known for its SIGNATURE PEKING DUCK

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Table8 at Mulia, Mulia Resort & Villas – Nusa Dua, Bali

Chinese NEW YEAR BA LI

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hen it comes to opulence and class, Table8 is in a league of its own. Classic and contemporary Chinese elements blend seamlessly at this restaurant, resulting in a lush and luxurious dining destination that’s guaranteed some amazed oohs and ahs. Private dining room Ci Xi Suite is available for a more refined and intimate dining experience. Inspired by China’s Empress Dowager Ci Xi and her artworks, the room provides a venue to remember.

Table8 is ready to welcome the Chinese New Year with delectable delights. You can order Chinese New Year favourite bites like Nian Gao, pineapple cookies and mung bean pastry to send good wishes and share with loved ones and even business colleagues. Not to be missed is Table8’s yee sang tossing ritual, brimming with the best quality ingredients, symbolising the luck and wealth to be gained in 2019. (themulia.com) YEE SANG

Ah Yat Abalone at RIMBA Jimbaran BALI by AYANA

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he perfect setting for your Spring Festival and Chinese New Year celebrations, Ah Yat Abalone Bali represents the very best of old-world Chinese hospitality and throughout the holiday season will offer an additional Chinese New Year menu crafted to help guests usher in the Year of the Pig in style.

Open for lunch and dinner, both the dining areas and VIP rooms of the restaurant are sophisticated, furnished with an eclectic mix of elegant custom-made furniture and artwork.

Famed for its lavish dim sum and exceptional à la carte menus, the cuisine echoes founderchef Yeung Koon Yat’s Cantonese heritage and offers diners an array of beautifully presented Chinese favourites along with a large collection of traditional delicacies.

With built-in tanks featuring live seafood for maximum freshness and set over two storeys, Ah Yat Abalone Bali is located just outside the lobby at RIMBA Jimbaran BALI by AYANA and is Indonesia’s largest Chinese restaurant. (rimbajimbaran.com)

CHINESE NEW YEAR'S FEAST

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Chinese NEW YEAR SINGA PORE

Summer Pavilion at The Ritz-Carlton, Millenia Singapore

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verlooking the iconic Marina Bay, Summer Pavilion is The Ritz-Carlton, Millenia Singapore’s stunningly beautiful and highly regarded Michelin-starred Cantonese restaurant. Surrounded by a modern Chinese garden and a glass pavilion, the acclaimed restaurant offers diners an intimate and sophisticated experience.

A year-round magnet for lovers of exquisite Cantonese food, Summer Pavilion serves lunch and dinner daily, along with dim sum, à la carte and set menus crafted to bring out the natural flavours of the ingredients Helmed by Chef Cheung Siu Kong and backed by the restaurant’s superb service, for the Chinese New Year Summer Palace will offer an array of special lunch and dinner menus designed to celebrate and showcase the very best of Cantonese cuisine. Check out the website nearer the time for full details. (ritzcarlton.com)

DOUBLE-BOILED SEA WHELK SOUP WITH FISH MAW AND CHICKEN SERVED IN A WHOLE COCONUT

Jiang-Nan Chun at Four Seasons Hotel Singapore

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o usher in the Year of the Pig guests at the Michelinstarred Jiang-Nan Chun at the Four Seasons Hotel Singapore can expect nothing less than an exquisite dining experience in a luxurious and elegant setting and a range of celebratory set menus and banquet-

style dinners featuring a lavish selection of delicious and delectable delicacies designed to tantalise and titillate.

Included in the special menus, guests are invited to indulge in the famous Prosperity Salmon Yu Sheng and toss to good fortune. An appetising mix of

PROSPERITY SALMON YU SHENG

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smoked salmon slices, crispy vermicelli, fried sweet potato strips, preserved papaya, beetroot and shredded radish, complemented with a homemade dressing of plum sauce and pineapple paste, the restaurant’s famous Yu Sheng is also available to take-away. (fourseasons.com)

Man Wah at Mandarin Oriental, Hong Kong

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Chinese NEW YEAR HONG KONG

ften referred to as Hong Kong’s most beautiful dining space, the elegant Michelinstarred Man Wah at the Mandarin Oriental, Hong Kong serves discerning diners an outstanding selection of exquisite local and regional specialities.

pavilion, the restaurant has panoramic views of Victoria Harbour and the Hong Kong skyline. With walls adorned with original silk paintings and lacquered enamel and gold-plated ceiling lamps fashioned to resemble birdcages, Man Wah’s décor and design is as opulent as the cuisine.

Boasting a lavish public dining area and a private room styled like an ancient Chinese

Backed by a notable wine list and superb service, Man Wah is the perfect place to

celebrate the Chinese New Year in absolute style, where you will banquet on chef ’s specialities like Peking duck, steamed garoupa with crispy ginger and crabmeat, and roast goose puff with yanmin sauce. (mandarinoriental.com)

Yan Toh Heen at InterContinental Hong Kong

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spectacular restaurant by any measure, the newly relocated two Michelinstarred Yan Toh Heen at the InterContinental Hong Kong is widely recognised as serving some of the finest Cantonese cuisine in the world.

The new venue can be found on the hotel’s Lower Level and boasts superb views of the iconic harbour and a spacious, comfortable interior. The design preserves the restaurant’s rich heritage and elegant jade theme whilst also showcasing a unique series of spaces inspired by a jade jewellery box, which opens to reveal layers of treasured collectables and discoveries of Cantonese culinary arts.

To welcome the Year of the Pig, Executive Chef Lau Yiu Fai invites guests on a culinary exploration and celebration of the restaurant’s new era with exquisite new Cantonese dishes that blend tradition with modern flair. (hongkong-ic.intercontinental.com)

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GOURMET | Jakarta

Majestic Italian Dining Pamper your senses with Oso Ristorante Indonesia’s leisurely Italian fine dining –

By Amanda O’Connor

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n elegant, stately ambience with warm, unobtrusive service awaits discerning diners at Oso Ristorante Indonesia, the newly unveiled addition to Altitude at The Plaza’s superb restaurants.

Initially established in Singapore in 2004, where it has won numerous awards,

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PORK RIBS

Jakarta’s gourmands can now indulge their palates with this fine authentic fare.

The elaborate stucco wall panels, glittering chandeliers, heavy white tablecloths and fine china immediately set the scene, while the news of Oso’s dedicated, temperaturecontrolled cheese chamber, in addition to

its own dry-aging meat lockers and a wine list that includes 200 wine labels from 60 different regions in Italy, as well as classic Italian liqueurs and Italian cocktails show that Oso takes dining very seriously.

The menu is extensive, with a focus on Puglia’s seafood specialties – wild-caught

fresh fish are kept in Oso’s fish tanks – while all the dishes are crafted using carefully sourced, seasonal, sustainable produce that prioritises the farm-to-table concept. For Executive Chef Nazario Orlando, cooking is his passion and art, and his aim is to present the soul of Italian food in a way that is beautiful to behold and memorable to taste.

For those overwhelmed by the choice, there is a stunning five-course set menu that includes ravioli foie gras with 24 karat gold dust and truffle, as well as wagyu beef cheek on soft truffle polenta – fitting for any celebration. If you prefer to peruse the menu, the choices range from charcuterie to burratino, spicy lobster

bisque to uni crab burrata pizza, classic pizzas, house-made pasta and risotto to a selection of fresh fish, fine imported meats and grilled steaks with sides.

Whatever your choice, a mixed cheese plate at Oso Ristorante Indonesia is unique to the city. The cheeses in the chamber change depending on availability and are maintained in the best conditions to achieve exquisite aging. The tantalising collection includes treasures like Sottocenere, a semi-firm cheese studded with truffles that is aged in a rind of ash and spices that evokes delicate aromas of cinnamon and nutmeg. Pecorinon Sardo, Taleggio and Caciocavallo di grotto are other rare delights that you

may be lucky enough to find on your visit. Delightful desserts, including Chef Nazario’s tiramisu, and digestifs close out the menu of what is sure to be a meal that lingers in the memory.

Naturally, the festive season is celebrated in style at Oso Ristorante Indonesia and a five-course Christmas menu will present truffle potato soup, salmon carpaccio, black ravioli filled with goat cheese and pistachio with 24 karat gold dust and fresh truffles, venison strew or baked swordfish, and wraps up with a traditional panettone with rhum raisin gelato and vanilla custard for a truly Italian celebration.

Oso Ristorante, Altitude at The Plaza, 46th Floor (oso-indonesia.com)

SAN DANIELE SPINACH SALAD

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GOURMET | Bali

The Modern Indonesian

Using the finest quality local produce, The Kelusa serves international cuisine enhanced with Indonesian flavours. –

By Runi Indrani

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FROM TOP LEFT CLOCKWISE: LAMB SUGO, FREE R ANGE CHICKEN, BUNTUT STROZZAPRETI, SEMIFREDDO & BETUTU CANNELLONI

icturesquely nestled amidst the Payangan rainforest area in Bali, The Kelusa offers a dining destination and experience unlike any other. Part of the luxury getaway retreat Samsara Ubud, the restaurant

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pays homage to the neighbourhood of Kelusa village with top-notch bespoke service and excellent culinary offerings.

The semi open-air restaurant seamlessly blends the wondrous natural surroundings with chic and modern tropical interiors.

Enchantingly tranquil atmosphere aside, the menu on offer at The Kelusa is impeccably refined and more importantly, delicious. Innovative and skilled Chef Iwan Sutrisno is at the helm, working with his team to concoct local produce

“We want to highlight the modern Indonesian elements of the menu,” Iwan said. “Our focus is on bringing Indonesian flavours to the international level, through international dishes and techniques.” Using high-quality ingredients and local produce is paramount for The Kelusa’s team.

In addition to the innovative dishes, Iwan has also crafted an inspired menu for the little ones and a decadent dessert selection that no sweet tooth will want to miss. During the golden sunset hours, just before dinner, the restaurant’s cocktail bar, Firefly, makes a great spot to bask in the serene ambience. Take up Firefly’s offer of one, or more, of the signature cocktails like the intriguing Popcorn Sour – a popcorn play on the classic vodka sour. The Kelusa’s wine cellar, elegantly displayed at the entrance of the restaurant, hosts an impressive selection of the finest wines – just waiting to be paired with the creative cuisine.

Charmingly intimate, complemented by a professional and personalised service, The Kelusa is one dining destination that will leave a magnificent impression on discerning diners’ minds.

The Kelusa (samsaraubud.com) LAMB SUGO

into international cuisine with a touch of local flavours, and furthermore, put Kelusa village on the culinary map.

Combining international culinary techniques with vibrant Indonesian flavours is not an easy feat, let alone introducing it to unknowing diners, but the culinary team at The Kelusa manages to create memorably delectable dishes that will be talked about for a long time.

Take the betutu cannelloni, for example, the ultimate favourite among regulars.

The pasta dish is spiced up – pun intended – with the rich flavour of Balinese betutu chicken, and it works really well, a fiesta for the palate. Another heartier favourite is the buntut strozzapreti, comprising hand-twisted pasta topped with rich beef au jus and succulent pulled oxtail. From the dinner menu, the new lamb sugo is a unique potpourri of flavours – lemongrasschilli gnocchi drenched in lamb gulai, semi-dried tomato and gremolata.

IWAN SUTRISNO

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GOURMET | Bali

An Ubud Oasis

TUNA STEAK

Jungle Fish offers not only great food and drinks, but also a panoramic venue to kick back and relax by one of Bali’s most alluring pools.

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By Runi Indrani

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n the heart of Ubud’s most serene area is Jungle Fish, a semi openair, multi-level restaurant that is famed for its alluring swimming pool, overlooking the lush greenery of the Wos River valley. The restaurant and bar are styled after Balinese warmth and cosiness, while keeping sleek understated Scandinavian elements in mind.

For easy bites and potent cocktails, head to the bar just by the pool, while for a satisfying meal, opt for the restaurant above – especially the newly

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built deck, perfect for enjoying the said view from an elevated point.

Beyond the idyllic setting and unrivalled ambience, Jungle Fish offers delectable dishes inspired by Asian and Mediterranean flavours. The restaurant’s lunch menu offers light and refreshing bites, perfect to be savoured while losing the track of time in a scenic part of the world. Vietnamese summer roll and baked feta cheese with garlic, chilli, tomato, shallot, oregano and olive oil make a great choice to start the meal.

Light bites vary, from Thai beef salad and beef kebab, to the wood-fired pizza selection and delicious sharing platters. For the main show, Thai curry, pork belly and soto Betawi are some of the all-time lunch favourites.

Come dinner time, hearty meals are on offer, from crispy pork sambal matah and Arabic meatballs for starters, to a wide selection of meat and seafood dishes. The tenderloin with seeded mustard crust and beef gravy is simply scrumptious, and the grilled halibut with young mango salad,

yellow turmeric rice and chilli sambal showcases a unique combination of flavours.

This festive season, Jungle Fish is ready to spoil diners with the most appetising Christmas culinary classics. The restaurant offers decadent Christmas

cuisine, courtesy of Executive Chef Wuisan Chandra, for Christmas Eve dinner. Meanwhile on the morning of 25th December, Jungle Fish will see a special Christmas Day Brunch, featuring Indonesian and Mediterranean buffets.

Santa Claus will bring joy for the young

ones, and the whole family can also enjoy an acoustic performance of Christmas carols. Ring in the New Year with Jungle Fish’s intimate family set menu, complemented by live band performances, Balinese dances and a DJ. Jungle Fish (chapung.com)

CHOCOLATE PUFF

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GOURMET | Bali

Mastering

The Craft

Clay Craft embodies fun dining, with great food and special touches that make all the difference. –

By Runi Indrani

CRISPY SOFT SHELL CR AB SOFT BUNS

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one are the days when eating out only meant looking for good food out of the comfort of your home. Ever since its opening day, Clay Craft at Renaissance Bali Uluwatu Resort & Spa has offered a complete package of memorable dining experiences, comprising a relaxed atmosphere where the staff are professional and as good as friends, the views are picturesquely unrivalled and most importantly, the food is hearty and scrumptious.

As the moniker implies, the restaurant is built around a chic clay studio – with real pottery wheels and kiln, the final products of which are displayed on a shelf that doubles as one of the restaurant’s focal points. Ceramic plates and tableware are not the only eye-catching elements at Clay Craft, as three island kitchens are sprawled along the restaurant, showing the skilful chefs doing their magic.

At the helm is Renaissance Bali Uluwatu Resort & Spa’s Executive Chef Christopher Smith, a culinary man known for his easygoing and cheeky approach, with some serious skills in the kitchen.

“Clay Craft is officially an international all-day dining restaurant. The whole design and concept revolve around the pottery studio, and this is the first one that any Marriott brand has ever done in Asia Pacific or anywhere,” Chris explained.

“Clay Craft creates an out-of-the-box dining experience, dining on international comfort food served in a funky way, while watching the ceramics that you eat off being crafted in front of your eyes.”

bountiful and it features unique dishes that combine classic comfort food with a touch of indigenous flavours. One of the most talked-about and sought-after delicacies at breakfast is the babi guling Benedict, a local twist of the classic eggs Benedict.

Clay Craft starts with breakfast, and some breakfast spread it has! The array is

The lunch and dinner menus consist of no-nonsense, unpretentious dishes that

CHRISTOPHER SMITH

put flavour and satisfaction above all. The crispy soft shell crab soft buns are a great kick-starter, as well as the babi guling soft buns. The build-your-own cheese melts – with a selection of cheese and fillings – are as fun as they are delicious, and the babi kecap always makes a great choice for lunch or dinner. But the ultimate crowd pleaser is the 200g black Angus beef patty.

“I would say that the signature dish here is the one we call Babi Bali Asli. We’re using local ribs and the real babi guling spices, but here we dehydrate it and do some fun things with it,” Chris mused. “It looks amazing when it comes out in a big pan and the food tastes great, but as you sit down and get it, you’ll also get a set of headphones with some funky folk song about eating spare ribs that we found.”

That dish alone sums up what Clay Craft is all about. It’s not a restaurant, it’s a destination. It’s not tasting flavours, it’s experiencing a fun dining journey – definitely one to remember.

Clay Craft (renaissancebali.com)

HEIRLOOM TOMATO

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Line-Caught Wild Octopus with Grilled Chorizo, Spicy Tomato Aioli & Pea Espuma INGREDIENTS Octopus • 1kg large octopus tentacles • 50ml olive oil • 3 bay leaves • 20g peppercorns • 3 sprigs thyme Spicy aioli • 150ml mayonnaise • 2 tomatoes • 4 large red chillies • 4 cloves of garlic Pea espuma • 400g frozen peas • 250g chilled chicken stock • 10g butter • 100ml cream • 100ml milk Garnish • Spicy cured chorizo • Sugar snap peas • Dehydrated beetroot chips • Baby chard • Beetroot powder METHOD 1. For the octopus, add all ingredients into a cryovac bag and sous vide at 77C for five hours. Allow to cool in the bag.

2. For the spicy aioli, roast garlic, whole tomato and chilli together in oven at 220C for 12 minutes until roasted and slightly charred. Then blend and allow to cool. Once chilled, mix with mayonnaise and season.

3. For the pea espuma, blanch peas for three minutes, strain and blitz with chicken stock. Add cream and butter, and blitz for another minute. Pass through a fine sieve, then heat to 60C, and season. Add to isi whip and charge with two chargers and serve.

4. Grill the octopus and chorizo on a hot char grill until both have a crisp charred outer layer. Blanch the snap peas and open the pods. Plate as pictured.

SERVES 10

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GOURMET | Bali

Meal with a Mission

WHOLE GRILLED FISH, SMOKY GARLIC PR AWN SKEWERS & BARBEQUED CORN

Ijen doesn’t only serve tasty food, it also makes a commitment to make the world a better place.

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By Runi Indrani

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ithin the ever-popular Potato Head Beach Club compound by Seminyak Beach, is the latest brainchild of PTT Family called Ijen. The restaurant is unlike anything ever found before in Bali or even Indonesia, as it shows its strong commitment to applying a zero-waste philosophy. At Ijen, the pledge is not a phasing trend, nor is it an ankle-deep step into the eco-aware era.

As you sit down at Ijen, you will notice how the design of the restaurant is just as stylish and modern as the other establishments at the beach club. What you might not know is that the colourful

menus are made from sustainably harvested paper, with boards made from recycled truck tyres – in collaboration with ecoaware local flip-flop brand Indosole. The contemporary chairs and tables used to be foam offcuts and recycled wood, the floor is a mix of broken plates, drinking glasses and recycled cement, and not to mention other sustainably minded details, like the use of long-lasting LED lamps.

The main theme of Ijen’s food menu is tropical island grill, focusing on seafood and vegetables as the ingredients. Vibrant and flavourful bites like wood-fired local edamame, rujak mackerel (Ijen’s own version of ceviche) and smoky garlic prawn

KER ANG BAK AR

skewers make a great start. The main shows are the whole red snapper with Jimbaran glaze and the fillet in banana leaf, in addition to the day’s specials.

What most diners might not know is that no element of any ingredient goes to waste.

The scales from the fish, with some leftover rice, are processed further to make tasty crackers. The leftover bits from the fish are processed into fish floss, and the shellfish shucks are ground to provide calcium for the animals’ food at local farms. That’s not all.

Ijen makes sure all organic and inorganic waste is separated, leftovers are fed to the farm animals or composted in house and dry goods are recycled by Bali’s responsible waste-management service, ecoBali.

Talented Chef Wayan Kresna Yasa is at the helm. Born and bred in one of Bali’s satellite islands of Nusa Penida, Wayan has never been a stranger to the kitchen as he used to help his grandmother shop, cook and sell one of Bali’s staple dishes, tipat cantok. His journey kept bringing him to the kitchen, and at some point he decided he wanted to learn to cook professionally in the US. There he honed his skills in two Michelin-starred Arcadia in Chicago and Blue Hill Stone Barns in New York. He went back and forth before finding himself joining Potato Head Family as the executive sous chef for Potato Head Beach Club, Kaum and now Ijen.

“Ijen is all about a tropical island grill, and of course, zero waste,” Wayan explained.

“Mind you, it’s not an Indonesian restaurant, but we incorporate flavours that are familiarly associated with Indonesia. Plus, all the seafood produce and vegetables we use here, we source them from within the country – Java, Lombok, Sumbawa, Maluku and Bangka Island.”

“Quality is of course paramount at Ijen,” Wayan continued. “So it’s important we only use the freshest catches of the day. I can’t turn off my phone, because I have to be on a standby with my suppliers. We also make our suppliers follow our zero-waste values. Our vegetable suppliers, for example, send the produce in banana leaves instead of plastic bags, and we can always clean and use the leaves for plating and such.”

When asked about his future goal for Ijen, Wayan humbly answered, “I just want to make sure that Ijen kitchen is 100 percent zero waste, and maintain it that way.”

Ijen (ptthead.com)

WAYAN KRESNA YASA

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SMOKY GARLIC

Prawn Skewer

INGREDIENTS • • •

500g clean fresh prawns, size 30/40 120g garlic marinade 1 slice of lime

Marinade • 120g garlic peeled and chopped • 45g smoked paprika powder • 20g chilli powder • 120g lime juice

• • • • •

65g honey 10g salt 2g pepper 350g vegetable oil 20g fresh coriander chopped

METHOD 1. For the marinade, put all ingredients together in a mixing bowl and whisk. Let them infuse

for 10 minutes before use.

2. Rinse prawns in cold running water and dry.

3. Place prawns in a bowl, add marinade and store in the fridge for two hours.

4. Put prawns on metal or bamboo skewers, grill for three or four minutes on each side until properly cooked.

5. Serve with a slice of lime.

SERVES 2-4

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GOURMET | Hong Kong

Redefined Contemporary Indian Cuisine

Inspired by the vibrant colours and flavours of India, Chaiwala offers discerning diners a choice of beautifully presented Indian sharing dishes served in a quirky setting.

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ccessed through Hugger Mugger, Central’s eccentric British pop-culture inspired bar, Chaiwala is a stylish and quirky eatery that’s bursting with surprises. Located in the heart of Central on Wyndham Street, an area renowned for its great food, Chaiwala serves a sublime collection of sharing-style dishes based on

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By Christian Galbraith

the rich and varied colours, flavours and textures found across Indian cuisine.

The restaurant is divided into three partitioned areas, the Chai Bar, the Kitchen and the Dining Room. Each area has been designed to offer a vibrant insight into the colourful hustle and bustle of Indian life.

The bar is a popular space and the starting point for an excellent dining experience where the extensive range of cocktails, beers, wines and spirits is complemented by some inspirational creations like the Pink Floyd-inspired Money that comes served with caviar and gold flakes and our favourite, the Magic Lamp.

MAGIC LAMP

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PANI PURI WITH JAL JEER A

LOBSTER NERULLI

A beautifully presented concoction the Magic Lamp is based on butter-washed Plantation rum with banana and citrus notes poured at your table with some style from a decorated Aladdin’s lamp into a birdcagehoused glass. There’s also an extensive range of non-alcoholic drinks including the iconic collection of lassis, as well as the fabulous signature chai tea latte.

throughout that contrast with the dark wooden tables, floor and washed walls.

fried crisp bowl crammed with delicious spicy filling.

The kitchen is open and diners can enjoy seeing Chef Balaji Balachander and his team in full flow, cooking over the traditional stoves and tandoor ovens as the aromatic spices waft freely into the bar and dining room.

With moody lighting, the dining area is an eclectic mix of retro and contemporary Indian features that help craft a buzzing atmosphere. The chairs are backed by Indian fabrics, there are strips of fabric and strings of traditional trinkets and bells hanging from the ceiling above the central chef ’s table and antique-style décor and partitions

The menu is substantial and is divided into six sections that together offer a collection of classic and creative dishes from throughout the vast country. From the à la carte menu open with Indian street snack foods like salted pink salmon and the decadent Malabar scallops, or our favourite signature pani puri, a hollow

With an extensive collection of mains choosing might be your biggest challenge.

But Chaiwala has that covered with the Dabbawala Menu a range of signatures and favourite dishes served as taster portions.

With dishes like tandoori lamb chops, lobster nerulli, Old Delhi butter chicken and Kerala fish curry, the à la carte menu is crammed with delicious and hearty mains made for sharing.

Order together and add in a few sides like truffle naan and pilau rice and indulge in contemporary Indian meal you are sure to remember.

Chaiwala (chaiwala.hk)

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ADVERTORIAL AQUA REFLECTIONS

A CLEARLY TANTALISING VENUE Enjoy Japanese cuisine, whisky, sake and a buzzing vibe.

SALMON TERIYAKI

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mphasising a casual, laidback approach to dining, Fujin Teppanyaki & Japanese Whisky is an increasingly popular spot for lovers of Japanese cuisine looking to kick back and feel at home.

Located in the hip Gunawarman area of South Jakarta, the restaurant has won a well-deserved reputation for superb Japanese food and the finest whiskies, with sake also playing a prominent role in its extensive offerings.

The restaurant is bright and cheery with comfortable booths, regular tables or the option of sitting at the large, well-stocked central bar, just the place to enjoy the refreshing, pure taste of AQUA Reflections mineral water. The perfect accompaniment to Fujin’s tantalising dishes, AQUA Reflections has a single source that naturally mineralizes and filters the water through layers of volcanic rock.

Popular with the after-work crowd during the week and families at the weekend, Fujin has something for everyone.

Thursday evenings, for example, have a DJ pumping out the hottest tracks along with For Sake’s Sake three-hour, allyou-can-drink sake, making it a great way to chill out ahead of the weekend.

For those looking to grab a satisfying lunch with business colleagues or taking a break from hectic shopping with friends, the Fujin

SAKE

lunch set is the perfect choice. Especially recommended is the salmon teriyaki, a succulent Norwegian salmon steak served on a piping hot plate accompanied by gohan, goma shio kyuri and chawanmushi, as well as miso soup and desert, it has

everything anyone could want to set themselves up for the busy afternoon ahead.

Other options range from Beef Yakinuku Stamina and Meltique Cube Roll Steak to tiger prawn mayo and chicken nanban.

Fujin’s signature house-made teriyaki sauce, with its distinctive savoury miso-infused flavour, and the sweeter yakinuku sauce have become so popular that they are now available for customers to take home.

Amid this sensory effulgence of enticing flavours and captivating aromas, the bottles of AQUA Reflections, whether the effervescent sparkling or the cool, refreshing mineral water stand proud, capturing the eye with their distinctive blossom labels created by renowned Indonesian designer Sebastian Gunawan.

The combination of convivial company, delectable food and sublime AQUA Reflections mineral water is guaranteed to ensure any visit to Fujin will linger long in the memory.

Fujin Teppanyaki & Japanese Whisky ( fujin-id.com) AQUA Reflections

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ADVERTORIAL AQUA REFLECTIONS

THE PURE FRESHNESS Seasalt makes full use of bountiful local sea produce.

PR AWN BUTTERMILK

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AGEDASHI TOFU, PR AWN BUTTERMILK & SPICY BARR AMUNDI

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et in the idyllic setting of Seminyak Beach is Seasalt, a distinctive dining destination with a well-conceived concept that revolves around the sea itself. Paying homage to the sea and the great abundance in it – including the locally harvested sea salt, the menu offers creative cuisine, highlighting the freshest seafood with a touch of unmistakable Japanese ingredients.

With highly innovative and talented Executive Chef Vivian Vitalis at the helm, Seasalt strives to serve creative dishes that make diners come back for more.

There’s no signature at Seasalt, because every single dish is special and unique – something you’ve never had before.

The tuna tartare with black rice crackers and wasabi makes a great start, showcasing colourful presentation and festive flavours. Balancing the zesty

VIOLET BY AYIP DZUHRI

opener is Kyoto hummus with broccoli, avocado, romaine, moshio and edamame – a lush dish that brings quite a unique twist to your usual greens. For the main act, the spicy barramundi is an exquisite combination of rich and fresh, served with pumpkin and eggplant.

Those who are not fans of seafood need not fret, because Seasalt also offers delicacies like the Seasalt chicken katsu, crispy pork belly and the divine wagyu short rib with mustard, miso and ginger jus.

The restaurant provides more than just delectable food delights, the selection of tipples served at the Seasalt bar are just as inventive, fun and definitely potent. Respected head mixologist Ayip Dzuhri – known for his unrivalled flair and refreshing wit – is the brains behind the luscious liquids.

One of Ayip’s most enchanting creations is simply named Violet. Exuding elusive charm with the namesake colour, the cocktail is concocted from gin, chardonnay, lavender, clarified lime Taking the tropical conditions and juice and elderflower. Topping it off location into consideration, Seasalt’s dishes is AQUA Reflections sparkling sater, are light and refreshing, while being which provides the touch of fizz the vibrant and flavourful at the same time. drink needs, but subtle enough that Complementing the complex flavours it’s not overpowering – a beautiful of Seasalt’s culinary creations is AQUA ending to the Seasalt experience.

Reflections mineral water. The purity level Seasalt (seasaltseminyak.com) of the water refreshes without overwhelming AQUA Reflections the palate after all the feasting.

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AFTER DINNER NIGHTLIFE

TASTEFUL EVENINGS IN

The City

A happening nightlife hangout with cool live music and great drinks –

By Amanda O’Connor

SUNSET BLOSSOM

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from classics to in-house creations. The exclusive private room that seats up to 20 is so popular with regulars that it is often pre-booked for weeks ahead.

RTL holds plenty of special promotional evenings, like its recent The Shining Halloween Night featuring Girlsquad, when funds were raised to support the people of Palu. Girl’s and Gentlemen’s Night Out offers live music and free flow on certain spirits from 7pm to 10pm, while Saturday’s are SOBER, or Saturdays Of Being Entirely Ready, with live music to sing and dance to.

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TL, or Regional Tasting Lounge, is an elegantly moody destination with an upscale vibe in the heart of the city, perfectly located for today’s young professionals and the nightlife crowd.

With walls lined with bottle racks and a bustling bar manned by busy mixologists, RTL is a cool place for serious drinkers and those looking to hang out with friends and while away the evening over fun drinks, bar snacks, light meals and live music.

COPACABANA

The concept is simple; every day except Sunday, RTL is open from 6pm for the on-the-way-home after-work crowd, while epic live bands and happening DJs provide great toe-tapping music later in the evening that tempts the danceloving to the dance floor. Under the dim lighting, a multitude of sofa booths, chairs and low tables provide cosy areas for friends to gather and imbibe the extensive range of whiskies, single malts and wines, as well as serious cocktails,

The food is South American, supplied by the popular Lalla, which is just next door.

Ranging from the ever-popular Chipotle Chicken Bitterballs to scrumptious tacos, smoked mahi-mahi with pomegranate and hand-cut fries with chipotle salt, pulled pork ribs and queso asado, there is sure to be something to keep you going through the lively evening.

Also available for focused, exclusive corporate gatherings, product launches, fashion shows, music events and parties, RTL Jakarta can host between 150 and 200 guests.

RTL Jakarta

MIDNIGHT TANGO

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EXQUISITE COCKTAILS

The Maca lla n Makeover

The world’s leading whisky brand has undergone a facelift that brings out more than what meets the eye.

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ntroducing The Macallan might appear pointless as the brand appears to need no further introduction.

For almost two centuries, the whisky distillery has striven to establish itself as the world’s frontrunner when it comes to a single malt whisky with class, quality and unmistakeable finesse.

With a team of connoisseurs and aficionados, The Macallan never stops at excellence, it always seeks to improve and refine, to be the best. Early this year, the brand announced the launch of a new and improved distillery,

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By Runi Indrani

which is so much more than just that – it also serves as a one-stop destination comprising office, showroom and basically educative museum for whisky lovers.

The latest brilliant concept from The Macallan is a new packaging design that goes beyond a facelift. The new bottles are elegantly keeping up with the times, boasting modern and elegant lines, while still being timeless, in a true The Macallan's exclusive fashion. Longtime patrons of the brand will be happy to get their hands on the new collection, and the design will definitely turn heads of new fans.

“We want to make sure that our fans are confident that if it says ‘The Macallan’ on the label, it’s The Macallan in the bottle,” Agus Budi, the chief representative of Edrington Singapore-Indonesia commented.

The sleek look of the bottles is inspired by the iconic The Macallan Rare Cask and Rare Cask Black packaging.

Somewhere between sturdy and sultry, the new bottle showcases broadshouldered features, with a chevron focal point cut into the bottle.

SHERRY OAK

DOUBLE CASK

TRIPLE CASK

The Macallan Trilogy is at the centre stage of the portfolio, comprising three 12-year-old whiskies, conceptualised from the brand’s signature extraordinary oak casks – a true testimony to the Master Whisky Maker’s skill and craftsmanship.

European sherry-seasoned casks. With the new name, Triple Cask Matured will be in line with the much soughtafter Sherry Oak and Double Cask.

highlight the variety of whisky coming out of our distillery and to encourage new and existing fans to try The Macallan across a variety of occasions.”

“We want to make it easy for our fans to select a whisky that’s right for them.

What could be simpler than one, two or three cask types?” Glen Gribbon, The Macallan’s marketing director commented. “By consolidating our core range to Sherry Oak, Double Cask and Triple Cask Matured we’re able to

Celebrating the refreshed image, The Macallan revealed the newly packaged liquid gold at Oso Ristorante, Plaza Indonesia in November. Patrons will be happy to know that the new design is now available in Indonesia.

The Macallan (themacallan.com)

First launched in 2004, The Macallan’s Fine Oak range finds itself with a revamp too, but only in its moniker. Renamed Triple Cask Matured, the range is known for its maturing process that uses exbourbon casks and also American and

NAZARIO ORLANDO & ARDIAN ASMARI

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EXQUISITE COCKTAILS

YEAR OF THE COCKTAIL An innovative and interactive new cocktail menu inspired by the Chinese Zodiac, at Fang Fang’s, one of Hong Kong’s most popular bars –

By Christian Galbraith

YEAR OF THE MONKEY - THE PR ANKSTER

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The menu is presented as an antique-style Chinese book, which unfolds to reveal a zodiac wheel of cocktails created by the passionate and inventive Gurung, who is widely acclaimed for his creative experimentation with the aromatic herbs, spices and exotic fruits found throughout the region.

One of our favourites and representing the Year of the Rat, is the Fly Me Mediterranean. In the Chinese zodiac the rat is an alert creature with spirit, wit, flexibility and vitality. Gurung’s Rat cocktail is a blend of Parmesan-washed gin mare, Sakura sake, white cacao, Bergamot and popping candy - a concoction he first created for the acclaimed Gin Mare Mediterranean Inspirations competition in Ibiza.

YEAR OF THE SNAKE - SEE THROUGH ME

T

o mark the anniversary of its first year and in preparation for the upcoming Christmas, New Year and the Chinese New Year celebrations, the team at Fang Fang’s Cocktail Bar brings its loyal fan base a new, interactive cocktail menu inspired by the Chinese zodiac.

The new cocktail listing builds on the popularity of the bar’s previous menu, which was based on the elements of fire, metal, wood, earth and water, central to Chinese life and philosophy. The

elemental cocktails are still available along with a fine collection of spirits, wines and non-alcoholic beverages.

The new menu features concoctions inspired by the characteristics of the 12 Chinese zodiac signs, plus a surprise 13th cocktail whereby the bartender will tell your fortune with a unique, hand-crafted bespoke offering presented in one of a series of special hand-painted cocktail glasses designed by award-winning Bar Manager and Head Mixologist Gagan Gurung.

For the picture-perfect cocktail try the Snakethemed See Through Me. Presented with smoke that’s captured in a transparent sphere which is popped by the guest. Featuring a Bombay Sapphire gin core it represents the brilliant and humorous characteristics of the snake. While for something punchy try the Monkey-inspired Prankster with its playful combination of Rebel Yell Small Batch Rye, banana and strawberry pulp and a splash of balsamic vinegar.

Located on the eighth floor of the LKF Tower on Wyndham Street in Central, Fang Fang’s is one of the city’s leading casual nightlife spots and aside from its terrific collection of beverages offers a comfortable relaxed setting, music and an expansive menu designed to suit any palate.

Fang Fang’s Cocktail Bar (fang fang.com.hk)

GAGAN GURUNG

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Soft Skills The Year of the Rabbit-inspired Soft Skills is a colourful concoction that can be bulk made and prepared in advance and adjusted to taste. A perfect opener for cocktail parties and celebrations.

INGREDIENTS FOR 4 SERVINGS: • 200ml milk-washed vodka (prepared one day in advance) • 200ml carrot juice • Magic cordial to taste (basic syrup with a splash of lemon juice) • 200ml pulped celery METHOD 1. For the milk-washed vodka, - place 300ml of hot (not boiling) fresh full cream milk in a glass

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2.

3.

4.

5.

jug. Cover and allow to curdle, stirring occasionally - this will take several hours.

Once the liquid begins to separate (clear at the top) add a splash of lemon juice and 200ml of vodka, stir and let rest before carefully straining.

Pulp the celery in a blender until smooth Add all ingredients to a mixing jug, stir and add the magic cordial to taste.

Store in the refrigerator and serve in a round glass tumbler with a single piece of ice.

EXQUISITE WINE PAIRING

A Christmas Cracker

The Christmas holidays are the perfect time to explore the award-winning range of Beringer wines, so check out our guide to some of the illustrious Californian winery’s most appealing seasonal pairings.

–

By Christian Galbraith

A

longside Beringer’s dedication to producing worldclass Californian wines sits a passion for gastronomic exploration, understanding and excellence. And perhaps at no other time throughout the year is this

commitment more important and visible than when pairing wines for Christmas and New Year’s events, parties and celebrations.

Beringer (Beringer.com)

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Canapés

Mains

It’s always a good idea to keep the appetisers and nibbles light throughout the Christmas holidays to leave plenty of space for the indulgent feast that’s sure to follow.

So why not set the festive scene by offering guests smoked salmon and creamed cheese and a glass of Founders Estate Chardonnay as they arrive? It’s a lightly oaked wine with the freshness and clean, crisp acidity that perfectly balance the oiliness of this classic combination.

For an extravagant alternative pass around bite-sized quenelle of crème fraiche topped with Sturia caviar served atop a blini with either the same chardonnay or light and fruity champagne.

Paired with Beringer Founders Estate Pinot Noir, traditional roast turkey is the star of any dinner party. A classic, 100% pinot noir with inviting fruit with bright flavours of cherry, currant and spicy cinnamon, it is approachable and yet sophisticated.

For roast goose or beef pour a glass or two of Beringer’s Founders Estate Merlot, a spectacular wine with alluring and lush flavours of blueberry, blackberry and plum complimented by dark chocolate and gentle spices. The generous fruit and bright acidity make this perfect for the fatty slices of goose and rich seasonal accompaniments.

For the ultimate centrepiece many turn to honeyglazed roast ham. To get the best out of this succulent dish you need to pair it with something that really cuts through the fatty sweetness of the meat and glaze, but which for balance has good fruit and a lingering taste. Try the Beringer Exclusive Zinfandel, a wine with notes of raspberry, blackberry, and spice tones unique to the Red Hills Lake County or with a little more spice and body, Beringer’s Founders Estate Merlot.

Starters Once seated, impress your guests with a selection of classic finger foods like liver pâté on toast fingers or baked camembert with bacon-wrapped breadsticks. This pair of succulent dishes is rich in fat so you need a wine with good acidity. Serve an oaked young Founders Estate Sauvignon Blanc, or for something different try the Beringer Waymaker, a light and approachable red with bright berry fruits, great acidity and fresh flavours.

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Desserts From Christmas puddings to mince pies and classic English trifle, seasonal desserts are rich and sweet and are traditionally served with tawny port, liqueurs and sweet dessert wines like the extremely rare Beringer Nightingale, a sweet blend of Semillon and sauvignon blanc grapes or the readily available Beringer Moscato from the Main & Vine collection.

Cheese Board To finish light up the cheese selection with Beringer’s superb 2016 Founders Estate Cabernet Sauvignon. With soft and silky tannins, this wine is open and approachable with dark fruit aromas and flavours alongside aromas of violets, liquorice and oak spice. Choose a selection of hard cheeses like cheddar or semi-hard cheese like gruyère or gouda served with nuts and a mild spiced apricot jam. If you prefer to end with the Beringer Chardonnay chose the creamy goat’s milk Garrotxa, camembert, Shropshire blue, a mature cheddar or tête de moine.

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With the warmth of Indonesian hospitality and the levels of service for which Mandarin Oriental is renowned, Mandarin Oriental, Jakarta offers discerning guests exemplary personalised service delivered in luxurious and opulent surroundings. Located in the heart of the city, the hotel is an oasis of 21st-century luxury with 272 spacious guestrooms and suites and a variety of award-winning restaurants and bars. Guests are invited to

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Situated in the heart of city and conveniently located near shopping malls, embassies and business districts, the exceptional Mandarin Oriental, Jakarta offers guests a truly memorable five-star experience.

MANDARIN ORIENTAL, JAKARTA Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 2129938888 E: mojkt-reservations@mohg.com mandarinoriental.com

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enjoy the swimming pool surrounded by lush greenery and the well-equipped Fitness and Wellness Centre with its four idyllic treatment rooms. In addition, the hotel offers a selection of swish venues equipped with state-of the-art meeting and banqueting facilities designed to cater to business meetings and social events, from the intimate to the most extravagant.

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DIRECTORY

BAKED CHILEAN SEA BASS WITH HONG KONG PEANUT SAUCE AT PEARL CHINESE RESTAUR ANT AT JW MARRIOTT HOTEL JAK ARTA

JAKARTA Bacco Jakarta Ciputra World 1 Lotte Shopping Avenue Jalan Satrio Jakarta 12940, Indonesia T: (+62) 2129888909 baccojakarta.com Frank’s Bar & Smokehouse Jalan Taman Kemang No. 29 Kemang, Jakarta 12730, Indonesia T: (+62) 217183007 E: marketing@bugilsgroup.com franksbarjakarta.com Fujin Teppanyaki & Japanese Whisky Jalan Gunawarman No. 21 Senopati, Jakarta 12110, Indonesia T: (+62) 2127513838 fujin-id.com Henshin The Westin Jakarta Jalan H.R. Rasuna Said Jakarta 12940, Indonesia T: (+62) 2127887788 E: jakarta.henshin@westin.com westin.com Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583800 E: info.jakarta@kempinski.com kempinski.com House of Yuen Fairmont Jakarta Jalan Asia Afrika No. 8 Jakarta 10270, Indonesia T: (+62) 2129039172 E: reservations.jakarta@fairmont.com houseofyuen.com

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CHRISTMAS ROASTED TURKEY AT HOTEL INDONESIA KEMPINSKI JAK ARTA

InterContinental Jakarta Pondok Indah Jalan Metro Pondok Indah Jakarta 12310, Indonesia T: (+62) 2175908854 E: sales.icjakarta@ihg.com ihg.com

Pullman Jakarta Indonesia Jalan M.H. Thamrin No. 59 Jakarta 10350, Indonesia T: (+62) 2131921111 E: H8491@accor.com pullmanjakartaindonesia.com

JIA Shangri-La Hotel, Jakarta Kota BNI, Jalan Jend. Sudirman Jakarta 10220, Indonesia T: (+62) 2129229999 E: f breservation.slj@shangri-la.com shangri-la.com

RTL Jakarta Capital Place Jalan Jenderal Gatot Subroto Jakarta 12950, Indonesia T: (+62) 2127933947 / (+62) 81318883947

Li Feng Mandarin Oriental, Jakarta Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 2129938824 E: mojkt-lifeng@mohg.com mandarinoriental.com Mandarin Oriental, Jakarta Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 2129938824 E: mojkt-reservations@mohg.com mandarinoriental.com Oso Ristorante Indonesia The Plaza, 46th Floor Jalan MH Thamrin, Jakarta 10350, Indonesia T: (+62) 2129922448 E: oso@altitude.co.id oso-indonesia.com Pearl Chinese Restaurant JW Marriott Hotel Jakarta Jalan DR Ida Anak Agung Gde Agung Mega Kuningan, Jakarta 12950, Indonesia T: (+62) 2157988888 E: mhrs.jktjw.pearl.restaurant@ marriotthotels.com marriott.com

Seasonal Tastes The Westin Jakarta Jalan H.R. Rasuna Said Jakarta 12940, Indonesia T: (+62) 2127887788 E: seasonaltastes.jakarta@westin.com westin.com Shangri-La Hotel, Jakarta Kota BNI, Jalan Jenderal Sudirman Jakarta 10220, Indonesia T: (+62) 2129229999 E: slj@shangri-la.com shangri-la.com The Cazbar Kantor Taman E3-3 Jalan Mega Kuningan Jakarta 12950, Indonesia T: (+62) 215764582 E: marketing@bugilsgroup.com thecazbar.com The Westin Jakarta Jalan H.R. Rasuna Said Jakarta 12940, Indonesia T: (+62) 2127887788 E: westin.jakarta@westin.com westin.com

BALI Ah Yat Abalone RIMBA Jimbaran BALI by AYANA, Jalan Karang Mas Sejahtera, Jimbaran Bali 80364, Indonesia T: (+62) 3618468468 E: f b.reservation@rimbajimbaran.com ayana.com Alila Seminyak Jalan Taman Ganesha No. 9 Petitenget, Seminyak Bali 80361, Indonesia T: (+62) 3613021888 E: seminyak@alilahotels.com alilaseminyak.com Clay Craft Renaissance Bali Uluwatu Resort & Spa Jalan Pantai Balangan 1 No. 1, Ungasan Bali 80361, Indonesia T: (+62) 3612003588 marriott.com Cucina Sofitel Bali Nusa Dua Beach Resort ITDC Lot N5, Nusa Dua Bali 80363, Indonesia T: (+62) 3618492888 E: H9078@sofitel.com sofitel.com FIRE W Bali - Seminyak Jalan Petitenget, Kerobokan Bali 80361, Indonesia T: (+62) 3613000106 E: b&f.wbali@whotels.com wbaliseminyak.com Four Points by Sheraton Bali, Seminyak Jalan Petitenget, Gang Cendrawasih No. 99DS Seminyak, Bali 80361, Indonesia T: (+62) 3618466966 E: info@fourpointsbaliseminyak.com fourpointsbaliseminyak.com Garden Grille Restaurant Hilton Garden Inn Bali Ngurah Rai Airport Jalan Airport Ngurah Rai No. 7, Kuta Bali 80361, Indonesia T: (+62) 3618976100 E: reservation.hgibali@hilton.com balingurahraiairport.hgi.com

Kubu Mandapa, a Ritz-Carlton Reserve Jalan Kedewatan, Ubud, Gianyar Bali 80571, Indonesia T: (+62) 3614792777 mandapareserve.com Maya Ubud Resort & Spa Jalan Gunung Sari, Peliatan Ubud, Gianyar Bali 80571, Indonesia T: (+62) 361977888 E: foodandbeverage@mayaubud.com mayaresorts.com Mozaic Jalan Raya Sanggingan, Kedewatan, Ubud Bali 80571, Indonesia T: (+62) 361975768 E: info@mozaic-bali.com mozaic-bali.com Padma Resort Legian Jalan Padma No. 1, Legian Bali 80361, Indonesia T: (+62) 361752111 E: reservation.legian@padmahotels.com padmaresortlegian.com Potato Head Beach Club Jalan Petitenget No. 51, Seminyak Bali 80361, Indonesia T: (+62) 3614737979 E: phbc.reservation@pttfamily.com ptthead.com Seasalt Alila Seminyak Jalan Taman Ganesha No. 9, Seminyak Bali 80361, Indonesia T: (+62) 3613021889 E: hello@seasaltseminyak.com seasaltseminyak.com Sofitel Bali Nusa Dua Beach Resort ITDC Lot N5, Nusa Dua Bali 80363, Indonesia T: (+62) 3618492888 E: H9078@sofitel.com sofitel.com

Table8 The Mulia, Mulia Resort & Villas – Nusa Dua, Bali Jalan Raya Nusa Dua Selatan, Sawangan Nusa Dua, Bali 80363, Indonesia T: (+62) 3613017777 themulia.com The ANVAYA Beach Resort Bali Jalan Kartika Plaza, Tuban, Kuta Bali 80361, Indonesia T: (+62) 361759991 E: reservation@theanvayabali.com theanvayabali.com The Kelusa Samsara Ubud Banjar Ayah, Desa Kelusa Payangan, Gianyar Bali 80572, Indonesia T: (+62) 3612091769 E: reservation@samsaraubud.com samsaraubud.com The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 361771327 E: laguna.reservation@luxurycollection.com thelagunabali.com The Legian, Bali Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T: (+62) 361730622 E: legian@lhm-hotels.com lhm-hotels.com The St. Regis Bali Resort ITDC Lot S6, Nusa Dua Bali 80363, Indonesia T: (+62) 3618478111 E: stregis.bali@stregis.com stregisbali.com W Bali - Seminyak Jalan Petitenget, Kerobokan Bali 80361, Indonesia T: (+62) 3613000106 E: whotels.bali@whotels.com wbaliseminyak.com

Ijen Potato Head Beach Club Jalan Petitenget No. 51B Seminyak, Bali 80361, Indonesia T: (+62) 3614737979 E: phbc.reservation@pttfamily.com ptthead.com JungleFish Chapung Sebali Jalan Raya Sebali, Keliki, Ubud Bali 80561, Indonesia T: (+62) 3618989102 E: info@chapung.com chapung.com

SQUID AND ITS INK MACRO AT THE LEGIAN SEMIN YAK, BALI

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HOKK AIDO UNI AND EGGPLANT BRIOCHE AT HAKU CUR ATED

BY HIDEAKI MATSUO

SURABAYA ALTORO Spanish Gastrobar Jalan Raya Kupang Indah No. 3 Surabaya 60225, Indonesia T: (+62) 3199142262 E: hola@altoro.id altoro.id

SINGAPORE Black Tap Craft Burgers and Beer L1-80, Bay Level The Shoppes at Marina Bay Sands Singapore 01856 T: (+65) 6688957 marinabaysands.com Grand Copthorne Waterfront Hotel 392 Havelock Road Singapore 169663 T: (+65) 67330880 E: enquiry.gcw@millenniumhotels.com millenniumhotels.com Jiang-Nan Chun Four Seasons Hotel, Singapore 190 Orchard Boulevard Singapore 248646 T: (+65) 68317220 fourseasons.com Marina Bay Sands 10 Bayfront Avenue Singapore 018956 T: (+65) 66888868 E: inquiries@marinabaysands.com marinabaysands.com Summer Pavilion The Ritz-Carlton, Millenia Singapore 7 Raffles Avenue Singapore 039799 T: (+65) 63378888 E: rc.sinrz.restaurantreservations@ritzcarlton.com ritzcarlton.com

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CLASSIC GAMBAS AL AJILLO AT OZONE AT THE RITZ-CARLTON, HONG KONG

The Ritz-Carlton, Millenia Singapore 7 Raffles Avenue, Singapore 039799 T: (+65) 63378888 ritzcarlton.com

Fang Fang’s Cocktail Bar 8/F LKF Tower, 33 Wyndham Street Central, Hong Kong T: (+852) 29839083 fang fang.com.hk

The St. Regis Singapore 29 Tanglin Road 247911 Singapore T: (+65) 65066888 stregissingapore.com

HAKU curated by Hideaki Matsuo Ocean Terminal, Harbour City Tsim Sha Tsui, Hong Kong T: (+852) 21159965 E: dine@haku.com.hk haku.com.hk

HONG KONG Carbone Hong Kong LKF Tower, 33 Wyndham Street Central, Hong Kong T: (+852) 25932593 carbone.com.hk Chaiwala The Basement, 43-55 Wyndham Street Central, Hong Kong T: (+852) 23628988 E: info@chaiwala.hk chaiwala.hk Ding’s Club H Queen’s, 80 Queen’s Road Central, Hong Kong T: (+852) 2327 1398 dingskitchen.hk Dragonfly Shop 10 & 13-G01, Tai Kwun 10 Hollywood Road Central, Hong Kong T: (+852) 27772633 diningconcepts.com

Man Wah Mandarin Oriental, Hong Kong 5 Connaught Road Central, Hong Kong T: (+852) 25220111 E: mohkg-reservations@mohg.com mandarinoriental.com OZONE Level 118, International Commerce Centre 1 Austin Road West Kowloon, Hong Kong T: (+852) 22632270 E: restaurantreservation.hk@ritzcarlton.com www.ritzcarlton.com Yan Toh Heen InterContinental Hong Kong 18 Salisbury Road Kowloon, Hong Kong T: (+852) 27211211 E: f b.hongkong@ihg.com hongkong-ic.intercontinental.com

PLAY LIKE NOBODY’S WATCHING IN BALI’S COOLEST NEW DESTINATION RESORT The views over the Indian Ocean from the infinity pool, the fresh, cool design elements of the rooms, vibrant social spaces, a restaurant where artists bring clay to life and a whole new destination to discover.

Renaissance Bali Uluwatu Resort & Spa lets you be yourself and gives you the freedom to play like nobody’s watching!

#RYouReadyToPlay

#RYouReadyToPlay Renaissance Bali Uluwatu Resort & Spa Jl. Pantai Balangan 1 No.1 Ungasan Bali, 80361 renaissancebali.com Phone: +62 (361) 2003 588

HOT REVIEWS OSO RISTORANTE // CLAY CRAFT // IJEN // CHAIWALA // AND MANY MORE!

DECEMBER 2018 | FEBRUARY 2019

Festive Celebrations CHRISTMAS, NEW YEAR AND CHINESE NEW YEAR MERRIMENT