Exquisite Taste / February-March 2017

delicacies FromThe Deep

Explore the region’s incredible marine treasures served up in the best restaurants

Up Close & Personal with HOT REVIEWS

8 Treasures // Attarine Jia // Frestro // Habitat OSIA // L’Atelier de Joël Robuchon // Koko

Marco Riva • Vivian Vitalis • Sam Leong • Daniel Calvert •

CHEF DE CUISINE

ASH GARVEY

Taking in the sights, sounds, and unique flavors encountered during his time abroad in Europe and Asia, Ash sparked a passion for the complexities and subtleties of Asian cuisine and made his way to the islands of Bali. Combining more than a decade of expertise, now Ash brings refreshing innovations to the tables of Starfish Bloo by incorporating modern Asian flavors using the finest local ingredients.

STARFISH BLOO MON-SUN 6.30PM -11PM

Jl. Petitenget, Seminyak Bali 80361 +62 361 4738 106 Whotels.bali@whotels.com

EXPLORE

STARFISHBLOORESTAURANT.COM

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T S TH E F I R E R O O KIT R HEA U .

T TS UP O A E EXP H E H ECT T

EN

# TA K E M E T O J I A

ER

即 将 开 业

.

Modicum

Shangri-La Hotel, Jakarta • 1 st Floor @jia.dining

[ www.takemetojia.com ]

Please savour responsibly

Two worlds, one Macallan

The perfect balance of american and european sherry seasoned oak casks

PUBLISHER’S NOTE

Exploring

The Delectable Sea

I

nspired by the vast bounty of the teeming seas in our region, for this issue we have turned our gaze to a rather intricate subject – the seafood culinary scene.

While there's a whole smorgasbord of seafood dishes, the beauty of seafood is in the simplicity itself, and of course, the freshness - and that's what makes it delicate.

To sate your taste buds, we have put together an array of much-loved seafood produce, followed by the finest signature dishes that best represent each of these delicacies of the deep – from snapper and salmon to lobster and urchin.

Being a small island, Bali takes pride in its wide selection of fresh, locally sourced seafood, and the stellar gastronomic geniuses who know how to meticulously process the ingredients and turn them into signature dishes. However, Jakarta, Singapore and Hong Kong have plenty to boast about and naturally, we cannot overlook the magnificent seafood dishes from the most prominent restaurants in Jakarta, Singapore, and Hong Kong; so prepare your appetite for the region’s ultimate seafood spread in the region.

Meanwhile on the inspirational people front, we meet up with Daniel Calvert, chef de cuisine for Belon in Hong Kong, whose exceptional experience remains unrivalled. We also talk to the Alila Seminyak’s chef de cuisine Vivian Vitalis, and coveted celebrity chef Sam Leong from the Michelin-starred Forest森 at Resorts World Sentosa in Singapore.

On the Gourmet section, we’re serving a selection of new and buzz-worthy restaurants in Bali, including Kaum, Frestro and Kunyit. We delved into Jia at Shangri-La Hotel in Jakarta, as well as Alto and Attarine, not to mention L’Atelier de Joël Robuchon and Osia Steak & Seafood Grill in Singapore.

To top off this appetising issue, we have some fine wine from Beringer, potent liquor from Macallan, great new after-hours joints in Jakarta and Hong Kong, and a pampering getaway at Thermes Marins Bali at AYANA Resort and Spa BALI in Spalicious.

Before we sign off, here’s to more luscious success, health and happiness in this year of the Rooster!

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

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PUBLISHER

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Contents

February | March 2017

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GRAPEVINE

Calendar

Take a peek at the hottest culinary events in the region, from welcoming Ashley Garvey as Starfish Bloo’s new chef de cuisine, to the launching of Singapore’s award-winning chef Ryan Clift’s first dining establishment in Bali, not to mention the latest sweet crazes from Jakarta, like Pablo cheese tarts, and The Westin Jakarta’s Heavenly Afternoon Tea.

A look at some of the latest happenings and special promotions for upcoming festivities, We bring you a selection of Nyepi packages in Bali that include serene getaways at Bali’s most prestigious hotels, as well as special Valentine’s Day offers in Bali and Jakarta.

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UP CLOSE & PERSONAL

BEHIND THE SCENES

Catch up with some of the most notable who’s who on the international gastronomic scene, from Belon’s chef de cuisine Daniel Calvert, and Singaporean celebrity chef Sam Leong, to Four Seasons Hotel Jakarta’s executive chef Marco Riva and Alila Seminyak’s chef de cuisine Vivian Vitalis.

Get to know some of the most hardworking people on the food and beverage scene in Bali and Jakarta; F&B directors I Gusti Manik Sudarsana at AYANA Resort and Spa Bali, Marc Epper at Mandarin Oriental Jakarta, and Steven Moine at The Stones Hotel-Legian, Bali – a Marriott Autograph Collection Hotel.

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Contents

February | March 2017

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There’s nothing quite like fresh seafood dishes, and we have gathered the finest to serve to you.

We have lobsters from Gran Melia Hotel Jakarta, scallops from DAVA Steak & Seafood Restaurant at AYANA Resort and Spa BALI, mussels from Foxglove in Hong Kong, and that’s just the tip of the iceberg.

The ultimate guide to the latest restaurants in the region, we review Kaum and its elevated Indonesian cuisine, the fabulous Alto in Jakarta, L’Atelier de Joël Robuchon and Osia in Singapore, and the trending Izakaya-inspired joint KOKO in Hong Kong.

Explore the rich history and centuries of experience of the world-famous The Macallan distillery in Scotland through The Macallan Edition No. 2, which has just made its debut in the Indonesian market with its unmistakeable oaky quality.

Delicacies From The Deep

95 18 IV

Gourmet

Exquisite Cocktails

Contents

February | March 2017

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Come with us as we get to know more about Beringer, the most famous winery in the Napa Valley, California. We also pick the brains of some wine appreciators to get their ideas on which Beringer wines are the most in demand.

We take a look at The Mandarin Cake Shop, Mandarin Oriental Jakarta, a legendary pastry shop that has been favoured by dessert enthusiasts since the 1970s. We also chat with Executive Pastry Chef Remi Martinazzo, who talks about treats and shares a salty chocolate tart recipe.

Exquisite Wine Pairing

Exquisite Dessert

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Visit the world of sophisticated wonders and entrancing entertainment at Ophelia, a newcomer to Hong Kong’s nightlife scene that boasts fantastic decor and potent, out-of-this-world cocktails.

There are few that can rival Thermes Marins Bali spa when it comes to taking the usual pampering session to a whole new level. With magnificent views and top-class treatments and products, this spa is definitely in a league of its own.

AFTER DINNER NIGHT LIFE

20 V

SPALICIOUS

GRAPEVINE

Singapore’s Celebrity Chef Opens Shop in Bali

R

Ryan Clift

yan Clift, Singapore’s awardwinning chef-owner of the famed Tippling Club, Open Door Policy, Open Farm Community and Ding Dong, has brought his culinary expertise to Bali with the recent opening of Grow – a restaurant all about sourcing, producing and crafting locally.

business model, local entrepreneurs and Balinese farmers. Presenting an all-day dining experience with a dynamic menu to boot, this gastronomic newbie is based around the day’s available produce to curate healthy dishes with plenty of greens, rustic handmade pastas, salads and fresh soups.

Opened in December in collaboration with the restyled L Hotel, Grow promotes local produce through a sustainable

With numerous accolades under his belt, from being ranked as one of Asia’s 50 Best Restaurants 2016 to climbing his way to

the Top 20 of The Miele Guide, Grow has already become another addition to Ryan’s list of successes and an affirming demonstration of his ingredient-based approach to exceptional cooking.

“Bali has been one of world’s most popular holiday destinations, but it’s pretty much a new emerging spot for gastro tourism, and I’d love to be part of it.” Ryan said. (www.growbali.com)

Fabulous Four

T

Luke MacLeod

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he Legian Bali is back with another round of its famed “Four Hands” dinner on 3rd March. This time the resort’s Executive Chef Luke MacLeod will be back with New Zealand-born Philip Johnson, who has honed his culinary skills in London, England, and Brisbane, Australia, other than in his own hometown. Luke has an impressive resume across France and Asia, including working for two Michelin-starred Restaurant Senderens in Paris, and three Michelin-starred Le Pres d’Eugenie les Bains in South-West France. Meanwhile, Philip has achieved some coveted recognition, including the 1997 Remy Martin Cognag/ Australian Gourmet Traveller Restaurant of the Year Award. Furthermore, Philip is

Philip Johnson

also personally involved in various charities – the Starlight Children’s Foundation, and the Leukaemia Foundation of Australia.

With Philip’s talent and heart, and Luke’s knack for making culinary magic with locally sourced fresh ingredients, diners can expect a fine evening of wine and dine at The Restaurant at The Legian Bali. (www.thelegianbali.com)

All About Love Watch the sun go down, sip on a glass of Champagne and experience a truly romantic dinner by the tantalizing food, impeccable service and astonishing view, treat your sweetheart to an unforgettable experience to encounter love in state of Paradise.

Managed by Discovery Hotels & Resorts

For reservations, please contact +62 361 751067 ext. 88004

Jl. Kartika Plaza, South Kuta Beach 80361 PO Box 1012, Bali, Indonesia Tel: +62 361 751067 | Fax: +62 361 754585 reservation@discoverykartikaplaza.com www.discoverykartikaplaza.com

GRAPEVINE

Pablo Goes to Jakarta!

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egarded by many as the producer of the best premium cheese tarts in the world, Pablo officially arrived in Jakarta in late 2016 at Gandaria City, Level 2. Following the brand’s signature philosophy, Pablo’s cheese tarts are freshly baked using only the finest ingredients imported straight from Japan to maintain consistent, high quality. Cheese tarts from Pablo are so fresh and natural that it is highly recommended they are enjoyed within a maximum of six hours after baking. Pablo’s cheese tarts are currently very popular among cake enthusiasts in some of Asia’s most fashionable cities, such as Tokyo, Hokkaido, Seoul, Manila and Bangkok. At the same time, Pablo is slated to expand widely in Indonesia, with more outlets planned to open in 2017. Pablo is open every day, from 10AM to 10PM at Gandaria City, Jalan Sultan Iskandar Muda, Kebayoran Lama, South Jakarta. (www.pabloindonesia.com)

A Heavenly Afternoon Tea

F

or an exquisite and totally scrumptious afternoon in the capital, The Westin Jakarta has recently introduced its Afternoon Tea, beautifully served high up on the 52nd floor in the stunning Lobby Lounge.

Available every day from 2PM until 5PM, indulge in traditional treats with a gourmet twist like salmon brioche, raspberry choux and cucumber and goat's cheese scones, as well as delicious infusions of local ingredients, like pandan coconut scones and a Java crumble with chocolate cadas. To top it all off, the Afternoon Tea is matched with premium Jing teas, from the classic English Breakfast and Earl Grey, to herbal and fragrant choices of chamomile, Jade Sword green tea, lemongrass and ginger, and Jasmine Silver Needle. (www.westinjakarta.com)

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GRAPEVINE

New Head Chef at Starfish Bloo – Ashley Garvey

Ashley Garvey

Tempura Lobster Rujak Hamachi Salmon Carpaccio

B

orn in Melbourne, Ashley Garvey has made a home for himself here in Bali after spending years working in a Michelin-starred restaurant in the UK. Ash became head chef of the island’s Mozaic Beachclub, where he jumped at the chance to develop his skills and knowledge of Asian flavours, merging those flavours with contemporary western cuisine.

He now holds the position of chef de cuisine of W Bali Seminyak’s beachfront pan-Asian restaurant, Starfish Bloo. Combining his years of expertise and passion for cooking, he brings innovative ideas to the table by incorporating modern Asian flavours using the finest local ingredients from around the island. He has revamped the menu and added some of his specialties, a couple of our favourites include the slipper lobster rujak with tamarind, jicama and pineapple, as well as the wagyu rendang buns. (www.wbaliseminyak.com)

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GRAPEVINE

New Chef and New Menu at La Finca

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fter searching from Bali to Spain for a chef with the passion for rustic cuisine who could stay true to the La Finca philosophy of delivering heart-filling Spanish soul food, La Finca is thrilled to welcome to the family Bastian Marcel, hailing all the way from Ibiza! While Chilean by heritage, you could say that Chef Bastian Marcel’s culinary soul is very much Spanish. He has spent the past 12 years in Spain, mostly in Ibiza. There he honed his culinary skills in some of the finest Mediterranean eateries, from the traditional to the modern. Bastian and his team have tinkered tirelessly to create a Tapas & Grill menu that packs punches of flavors, some traditionally Spanish and some with a twist. His approach to food is all about highlighting the flavors of organic farm-sourced produce, freshly caught seafood and top quality meats by marrying artisanal, traditional wood fire-based cooking techniques with the modern. (www.lafincabali.com)

Seabass Confit Spanish Style with Chickpeas and Hummus

Florence Boucheron

Tariquet Wine Dinner at Cloud Dining

elegantly decorated, with warm ambient lighting creating the mood for a perfect dining experience. Pan-seared scallops served on creamy corn puree with scented truffle provided a delicious start to the evening’s treats. Paired with Domaine Du Tariquet Classic 2013, it was a delicate appetiser with a light touch of seafood.

ate in 2016, Cloud Dining hosted a fabulous Domaine de Tariquet wine dinner celebrating a successful year for the historical wine label and sharing the festivities with friends and partners around Jakarta. The main dining area was beautifully and

The second course was a Spanish-style seabass confit, chickpeas and hummus paired with an excellent Domaine Du Tariquet Chardonnay 2013. The main course was a tantalising grilled Australian beef tataki with chimichurri sauce. The perfectly cooked beef was both tender

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and juicy, and paired excellently with the premium Armagnac XO Tariquet BasArmagnacs.

Dessert was a cheesecake with choconut cookie, mango jelly and coconut strawberry Haagen-Dazs ice cream, and a Domaine Du Tariquet Premieres Grives 2013. The dessert provided an excellent finish to a fine social evening of glamour. The dishes were crafted with passion by Executive Chef of Cloud Lounge Victor Taborda. Also present to host the wine dinner was the beautiful Florence Boucheron, Brand Ambassador of Domaine Du Tariquet. (www.tariquet.com)

Calendar: Valentine

A Treat for Two

on St. Valentine’s Day

Jakarta

Fairmont Jakarta On this year’s day of love, Fairmont Jakarta has a selection of romantic offers for two to choose from.

From Love at First Bite at Sapori Deli, where lovers can savour a delightful five-course Italian set menu with a free flow option on wines, to the Le Amour Afternoon Tea at Peacock Lounge – complete with decadent sweets, and a special flower tea for two. The Memorable Moments offer is also available at VIEW Restaurant & Bar, where couples are graced with a five-course aphrodisiac menu, sparkling wines and the magnificent view of the Jakarta skyline. For further information, please contact (+62) 21 2970 3333 or email diningreservations.jakarta@fairmont.com.E (www.fairmont.com/jakarta)

The Dharmawangsa Jakarta Cherish St. Valentine’s Day with the unrivalled special selections at The Dharmawangsa Jakarta.

The hotel offers the intimate Valentine Escapade package at the Cabana by the pool – complete with a set of gastronomic delights, a classic Valentine dinner at the majestic Sriwijaya Restaurant, and last but not least, a Valentine buffet dinner at Jakarta Restaurant. All offers will be amped up with chocolate pralines, red roses and soothing acoustic music.E (www.the-dharmawangsa.com)

JW Marriott Hotel Jakarta To celebrate love on St. Valentine’s Day, JW Marriott Hotel Jakarta has prepared an array of romantic culinary journeys to embark on. Guests

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can choose from the romantic dinner buffet at Sailendra Restaurant, the Valentine Kaisake offer at Asuka Japanese Dining, or the romantic Chinese set menu at Pearl Chinese Restaurant.

To top it off, Blü Martini Bar & Lounge opens its doors for free flow house wine and beer. For more information and reservations, please contact (+62) 21 5798 8888.E (marriott.com/jktjw)

The Hermitage, A Tribute Portfolio Hotel, Jakarta Love is in the air as La Vue Bar at The Hermitage, A Tribute Portfolio Hotel, Jakarta holds its San Valentino dinner from 8th till 15th February.

The four-course set menu boasts exclusively delectable dishes such as lemon-marinated blue fin tuna carpaccio, lobster emulsion soup, wagyu beef tenderloin and a surprise dessert. To top off the romantic experience, couples can enjoy the unobstructed and unmatched view of Jakarta’s skyline (and of course, the meal) from La Vue’s observation deck.E (www.tributeportfolio.com/hermitage)

Bali

The Legian Bali This Valentine’s Day, The Legian Bali will give you A Valentine to Remember with a mesmerising evening that comprises a six-course dinner from the Degustation menu, a bubbly treat and tender tunes from a live pianist and violinist to set the evening off. Furthermore, should any couple decide to extend the evening all night, The Legian Bali also offers The Romantic Escape

stay package inclusive of a one-night stay in a Studio Suite, welcome bottle of sparkling wine and more.E (www.thelegianbali.com)

Sheraton Bali Kuta Resort Bene Italian Kitchen at Sheraton Bali Kuta Resort proudly presents special Valentine’s Day four-course Italian fare, complete with cocktail hour at Bene’s rooftop with a sunset view and live acoustic music to set the mood. In addition, a special treat of two complimentary movie tickets to be redeemed at Beachwalk Mall will be given to the dining couples. To up the ante even further, the resort is also collaborating with Atlas Pearl to give lucky winners a romantic getaway and an Atlas Pearl 18k white gold and diamond pendant featuring the brand’s South Sea pearl.

For submission go to www.sheratonatlaslove.com before 28th February.E (www.sheratonbalikuta.com)

The St. Regis Bali Resort This Valentine’s Day, the unparalleled Kayuputi restaurant at The St. Regis Bali Resort incorporates the theme La Vie en Rose into its Pearl Dinner on 14th February at 7PM. Executive Chef Agung Gede presents his specially created six-course cupid-inspired degustation menu, including wagyu beef, duck foie gras, Canadian lobster, and so much more. Add Champagne and a gift of a freshwater pearl and you have one Valentine’s Day to remember.E (www.stregisbali.com)

Calendar: Nyepi

Tranquil Getaways

for Nyepi Day

Sofitel Bali Nusa Dua Beach Resort

The ANVAYA Beach Resort Bali

Plan a serene retreat at Nyepi with Sofitel Bali Nusa Dua Beach Resort’s Nyepi package. The offer is inclusive of a two-night stay from 27th to 29th March, daily breakfast, one-time lunch and one-time dinner for two. The rate for this offer starts from IDR2,880,000 net per room per night.E

Bask in the ultimate experience of Nyepi Day in Kuta with The ANVAYA Beach Resort Bali. The majestic property has some interesting Nyepi offers, including the Nyepi Eve Dinner at Kunyit Restaurant served Balinese buffet-style, the Nyepi Dinner at The ANVAYA Ballroom, and a Nyepi Stay Package that includes a stay in a deluxe room with one-time dinner.

For more information and reservations call (+62) 361 759 991 or email info@theanvayabali.com.E (www.theanvayabali.com)

(www.sofitel.com/gb/hotel-9078-sofitel-bali-nusa-dua-beach-resort-/ index.shtml)

Padma Resorts Bali

Mandapa, a Ritz-Carlton Reserve

Four Seasons Resorts Bali

Choose between the tropical ambience of Legian or the ultimate tranquillity of Ubud for your Nyepi escape with Padma Resorts Bali. Both Padma Resort Legian and Padma Resort Ubud are offering Nyepi Escape packages that include a two-night stay from 27th to 29th March with the inclusion of daily buffet breakfast, one-time lunch for two adults, one-time dinner for two adults and more. For reservations email reservation. legian@padmahotels.com for Padma Resort Legian or reservation.ubud@padmahotels.com for Padma Resort Ubud.E (www.padmahotels.com)

Escape to Ubud for a Nyepi getaway and stay at Mandapa, a Ritz-Carlton Reserve. The enchanting resort offers the Silence Day at Mandapa package valid from 25th to 30 th March.

The special offer includes daily breakfast for two at Sawah Terrace, USD75-worth of resort credit that can be used for F&B or the Spa, one-time three-course dinner at Sawah Terrace, and more.

A minimum two-night stay that includes 28th March is required. For more information please call (+62) 361 479 2777 or email reservations. mandapa@ritzcarlton.com.E (www.mandapareserve.com)

Bask in the magic of Nyepi, or the Balinese Day of the Silence, on 28th March with the help of Four Seasons Resorts Bali. Prepay for a nonrefundable Nyepi stay and enjoy 30 percent off the room rate. Guests will also receive IDR1,012,500 in resort credit per villa per day, return airport transfers, complimentary basic wireless internet, and complimentary on-site activities. The offer is valid for Four Seasons Resort Bali at Jimbaran Bay and Four Seasons Resort Bali at Sayan. For reservations, please call (+62) 361 701 010 or email reservations.bali@fourseasons.com.E

(www.fourseasons.com/bali)

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up close & Personal

• Executive Chef •

Marco Riva

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Executive Chef of Four Seasons Hotel Jakarta, Marco Riva is a passionate chef who enjoys meeting his guests and encourages his team to constantly progress. The secret to his innovative touch is his aptitude for experimenting and a tendency to never play it safe when it comes to cooking.

–

By Refa Koetin

E : What’s your signature style in the kitchen?

A: I’m Italian, and I grew up in the business in Italy. Obviously, traditional Italian techniques are in my heart, but I like to always have a little twist in what I make and I like to influence all my cuisine with the experiences I’ve gathered. For example, in this restaurant I fuse traditional Italian risotto with tom yum, combining Italian and Thai flavours. The same with Japanese udon, which I combine with Malaysian or Singaporean laksa. I like to try something new. It doesn’t always work, but trying costs

nothing and a successful combination is always worth it. I never play it safe.

E : What is your leadership philosophy in everyday kitchen affairs?

A: When I invent something, I like to involve everybody. I grew up in this environment where the chef is the king and I was required to just follow whatever the chef said. I didn’t like it when I was little and I don't like it now when I’m the chef.

I constantly ask for input from everyone in the kitchen, and I want them to feel that our dishes are their recipe too.

E : You’ve worked in a lot of different countries with people from different nationalities. What do you think stands out when working here in Indonesia in terms of the people you work with?

A: I’ve worked in Indonesia previously and one of the reasons I decided to come back now was the people. One thing that sets Indonesia apart from other countries where I’ve been is the heart of the people.

Indonesians are very genuine. They really care and they don’t do things solely for the salary at the end of the month. They become chefs because they really love cooking.

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Growing up in this business, I want to feel excited every single day, and this is what I try to do for them.

E : What inspired you to keep pursuing a career in the culinary world?

A: To be honest, you never finish learning.

For example, when I was in the United States, I learned how to fast peel a shrimp from a Peruvian immigrant in the dishwashing department. He worked to prepare tens of kilos of shrimp for ceviche every day and he had this technique of quickly peeling the shrimps with a fork.

This is something that I always keep in mind – you can learn from anybody. In this business I also get the opportunity to meet the guests and other chefs, so this is something that keeps encouraging me to go on.

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E : Where do you think you’d be right now if you hadn’t pursued a culinary career?

A: When I was very young, I was a semiprofessional basketball player. One of my young dreams was to be a professional basketball player. But to be honest, right now I can’t tell you for sure where I’d be if not in this business. I love being a chef, but I also love to create concepts for F&B, and I’ve been doing that on and off. I would love the chance to actually create innovative F&B experiences, so maybe that is what I would have done if I hadn’t been a chef – definitely still very involved in F&B. E : What are some of your favourite places to dine out in Jakarta right now?

A: I don’t get a lot of chance to dine out, to be honest, but Holy Smokes is a very interesting place. I took my team there once

and we loved it. There’s also another Italian restaurant called GIA. It’s authentic Italian with a little twist as well. And there’s also a Japanese chef I like very much at Potato Head Pacific Place. Good technique, beautiful presentation; he is very passionate, you can feel it through his food.

E : And who cooks at home?

A: Honest answer, my wife. As a chef sometimes you develop bad habits, for example, it only takes a minute in the hotel kitchen to boil water, whereas at home it takes 10 minutes. This annoys me. My wife can cook Japanese, Italian, Chinese, Southeast Asia, even Indonesian, food.

So I guess I managed to develop my own personal chef at home!E (www.fourseasons.com/jakarta)

Pan–Fried Norwegian Salmon

INGREDIENTS:

Method:

· 400g salmon · 25g baby carrot · 30g cherry tomato · 5g mushroom shimeji · 25g asparagus · 20g baby yellow bellpepper · 20g baby red bellpepper · 8g nori sheet · 60g carrot puree · 1g micro leaf

1. Prepare the carrot puree by sautéing the onion, garlic and carrot, then adding chicken stock.

Boil until soft and pass through strainer, then blend until smooth.

2. Season the salmon by rolling in salt and pepper, pan fry in a non-stick pan until light brown, finish cooking in oven at 180C for 5 mins.

3. Prepare the beurre blanc by reducing the cooking cream until thick, then add butter, season with salt and pepper and add a dash of lemon juice.

4. Plate artistically.

Serves 1

35

up close & Personal

• Chef de Cuisine •

Vivian Vitalis

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Not all chefs grow up with a spatula and sous vide machine in their grip – for some, a calling to the cooking world comes later on in life, at a time when they least expect it. That was exactly the case for Chef de Cuisine Vivian Vitalis of Alila Seminyak. Through his passion for architecture and a hotel management course, he discovered a talent and love for sculpting spectacular cuisine and has since never stopped chasing his newfound goal. We spoke to him about his impressive journey so far, and why he’s exactly where he wants to be – cooking beside the glittering ocean at The Restaurant, Alila Seminyak.

–

By Louise N.

Chilli Crab Claw

E : You’re originally from Sabah, Malaysia E : You’ve since worked alongside a – a place with incredible culinary diversity.

Had you always been passionate about cooking?

A: No actually, but I’ve always loved to eat!

When I was growing up, I decided to study architecture, as this was a big passion of mine. Unfortunately, a family emergency caused me to drop out, so plan B was hotel management. During my last term of study, it was my turn to work in the kitchens and learn the structure of the F&B sector, and that’s when it clicked – chefs are exactly like architects, they simply construct food instead of buildings! So my two passions suddenly came together and I realised that cheffing was the direction I wanted to take.

number of influential chefs – who has been your biggest inspiration along the way?

A: Right now, my biggest inspiration is my chef here at Alila Seminyak, Chef Stefan. Chefs aren’t just cooks, they’re also guides. They show you who you want to be and what direction you want to take. And what I’ve respected the most from working with Chef Stefan is the way he’s not only developed and guided my culinary expertise, rather, he’s taught me how to engage with the guests and how to present myself. It’s something new for me as a chef and has ultimately created another platform for myself.

E : Your kitchen experience has taken you around the globe, from Malaysia to Germany, St. Tropez and now to Indonesia.

Where have you enjoyed cooking the most?

A: Bali, of course! Cooking in Europe is all about learning the techniques and the ingredients, whereas in Bali, it’s also about the people, the environment and the culture.

There’s so much room to grow and to cook here. People are always hungry in Bali – hungry to eat and hungry to try new things!

E : And how about the competition in Bali?

A: Bali is a small island where you can enjoy phenomenal restaurants helmed by phenomenal chefs. After all, the only 37

Indonesian restaurant to be recognised in Asia’s 50 Best Restaurants awards is located right here on the island. But actually the competition here is very friendly. All of the chefs in Bali regularly meet up to share tips, experiences and recommendations. We even have a chef ’s Whatsapp group, where we share new ingredients, new restaurant openings, new ways to cook traditional dishes, and we even invite other chefs to come and try our cuisine! In Malaysia or Singapore, you’d be shaking in your boots if another chef sat down to dine at your restaurant!

E : So which new ingredients have you recommend to other chefs in Bali?

A: Right now, I’m using Butterfly Bee Flower, which grows wild in both Bali and Malaysia. It’s sometimes used in drinks and is very often overlooked and underappreciated by most Asian chefs. It’s very interesting though – it looks a little like jasmine mixed with an orchid, and when you suck it, it turns blue, which you can use to colour rice or anything else. It’s also very good for your eyes, your skin and your liver.

When people question it, or ask where it comes from, it gets me even more excited to present it and get other people and chefs trying it.

E : Let’s talk about The Restaurant at Alila Seminyak. Can you tell us more about the culinary concept?

A: The restaurant concept is a "craft over creation" open kitchen with Pan-Asian influences, where every dish on the menu, from all over Asia, including Indonesia, Thailand, Malaysia and few other places, has an authentic flavour. Guests, of course, can also request any dish that is off the menu, and the chefs will create it to their liking.

A: All of them! But actually, we use interesting elements, many not seen before, like soy sauce ice cream, as well as black garlic that’s been cooked and prepped over 48 days. Essentially, the Chef ’s Table really gives guests a chance to taste and experience our passion and dedication to cooking.

E : So, how would you describe your cooking in a sentence?

A: Fresh, simple, light and easy.

E : And how about your cooking philosophy?

A: My culinary philosophy reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighbouring fisherman and local suppliers to seek out the finest, organic produce regionally and locally. I like to let natural flavours shine.

E : Our readers are passionate foodies.

Beyond Alila, where would you recommend they dine whilst travelling in Asia and why?

A: I’m from Malaysia so, of course, I recommend trying all of the street food in Malaysia. I believe that Malaysian cuisine is the essence of Asian food – you have Indian, Chinese, Thai, Indonesian – all fused together and working in harmony.

But in Bali, I would say Warung Djankrik in Denpasar for passionate comfort food, or Sarong for something a little higher end.

E : And finally, for young budding chefs looking to follow in your footsteps, what advice would you give them when breaking into the industry?

A: Break through your inhibitions. Be confident, be passionate, don’t be afraid to ask questions, and don’t be afraid to learn.E (www.alilahotels.com/seminyak)

E : You’ve already tested this concept with your superb Chef ’s Table offering. Can you tell us more about it?

A: The Chef ’s Table is a phenomenal experience where kitchen meets bar and mixologist meets chef – where foodies and cocktail connoisseurs alike can come together to enjoy a five-course journey of gourmet cuisine alongside a selection of creative cocktails. It’s totally interactive yet intimate, perched directly in front of the kitchen with only ten seats in total.

Currently there’s nothing like it on the island.

E : Any dishes we should look forward to on the Chef ’s Table?

38

Grill Prawn Indonesian Bumbu

QUAIL EGG Minced Pork Balls

INGREDIENTS:

· Quail eggs · Minced pork · Tomato ketchup · Hp sauce · A1 sauce · Lea & Perrins sauce · Pineapple juice · Sugar · Water · Crushed black pepper

Method:

1. Boil quail eggs. Remove the shell.

2. Season minced pork with salt, pepper, sesame oil, spring onion and five spice.

3. Wrap the quail eggs in seasoned minced pork.

4. Mix the rest of the ingredients for the sauce.

5. Fry the quail pork balls, then pour the sauce on top.

Serves 4

39

up close & Personal

• Singapore an celebrit y Chef •

Sam Leong

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Singaporean celebrity Chef Sam Leong helms the kitchen at the one-Michelin star Forest森 in Resorts World Sentosa where he and his culinary team are inspired by ingredients, techniques and skills from around the world to continually enhance and develop Chinese fine dining, bringing it to new heights.

–

By Amanda Luxford

Forest Crispy Wasabi Prawns

C

hef Sam Leong's is one of Singapore's most renowned Chinese cuisine chefs, with a stellar career that has spanned over three decades. Exquisite Taste chatted to this cooking show star, who has travelled extensively for prestigious culinary events, published cookbooks and groomed numerous culinary talents, to ask him about his experiences, inspiration and dreams.

E : What inspired you to get into the kitchen?

A: Actually, my dream was to become a policeman. However, as I said, I didn’t do well enough in my studies and had to leave school, so my path to becoming a chef was not inspired or planned, in fact you could say I stumbled across it accidentally!

E : How would you define your current

style at Forest森?

A: My current culinary style is contemporary Chinese cuisine, and I hope start? and aim to redefine the Chinese fine-dining A: My culinary journey started in 1981 experience at Forest森. I take a Western when I was just 15 years old. I had failed approach in the presentation of my dishes most of my exams and was kicked out and embrace the use of Western techniques, of school. Since my dad and some of our relatives were chefs, becoming a chef seemed as well as using both Western and Japanese produce, such as foie gras, wagyu beef, to be the natural option for me back then.

I’ve never really looked back and, since 1981, truffles, morel mushrooms and cheese, to enhance the tastes, colours and overall cooking has become my profession for life. dining experience.

E : When did your culinary journey first

The eight-course and 10-course Discovery Menus at Forest森 totally encapsulate my culinary philosophy. Forest森 also features a custom-designed open kitchen as the centrepiece so that diners can watch me and my culinary team in action.

E : What are some of your favourite experiences as a chef?

A: Like many people, I enjoy comfort food a lot and so whenever I travel, I will always seek out the authentic comfort food in the country, based on locals’ recommendations.

My favourite in-house practice is getting to try all the different kinds of food available in the kitchen, whilst perhaps my most unique culinary experience was when I was invited to cook at an event in Margaret River, Perth. It was unique as it was set in the middle of the forest; I have never had an experience like this before or since.

41

E : What countries has your career taken you to and do you have a favourite?

A: I have been to so many countries that it is hard for me to list them down. However, from a chef ’s perspective, I probably still enjoy Singapore the most due to both the variety and quality of food that is available here. From the street to the finest restaurants, Singapore is a wonderful destination for gourmands.

E : Do you have a favourite regional cuisine? If so, what do you like about it?

A: Yes, I really do love Thai food! I particularly like how the cuisine makes use of all the different spices to make the food incredibly aromatic. As an ingredient, I also adore fresh wasabi. Many years ago, fresh 42

wasabi wasn’t common in Singapore and only available in tube form. After I tried fresh wasabi, I have been hooked on it ever since and use it extensively.

E : What inspired your signature Charcoal

Grilled Kagoshima Wagyu Striploin?

A: The inspiration for this signature dish, which is served with sautéed assorted mushrooms and topped with succulent seared foie gras in black pepper sauce, came about when I was in Japan and the supplier introduced me to this specific type of beef.

It tasted so good that I decided to bring it back to Forest森 and include it on the menu.

The cooking method is conventional, but I decided to use lychee wood charcoal which imparts a distinct flavour.

E : What is the most unusual food you have been offered or discovered?

A: There are many unusual foods in Asia but perhaps the most unusual experience for me was many years ago when I visited China during the winter season and the host offered me dog meat. The Chinese believe that it will help warm the body.

E : You already helm a Michelin-starred restaurant, what future goals do you have?

A: I am always looking to refine what we have already done in terms of food and experience. Eventually, in the future, I hope with this focus that Forest森 will be able to earn a second Michelin star.E (www.rwsentosa.com/forest)

Double-Boiled Milky Chicken Broth with Morel Mushroom and Wild Bamboo Pith in Whole Fragrant Coconut

INGREDIENTS:

· 30 Morel mushrooms · 10 Conpoy / dried scallop (pre-made) · 20 wild bamboo piths (cut into pieces) · 30 Wolf berries

Milky Chicken Soup

· 500g lean pork (cut into pieces) · 10 chicken’s feet · 1kg chicken (old fowl) (cut into pieces) · 10l water

Seasoning:

· 2l slice of ginger · ½ tsp salt · ½ tsp sugar · 2 tbsp Chinese wine (hua tiew chiew)

Garnish:

· Whole fragrant coconut · Spring onion (chopped)

Method:

1. Soak morel mushrooms in cold water for 30 minutes, then steam for 20 minutes and set aside.

2. Soak wild bamboo pith in cold water for 30 minutes, then steam for 20 minutes and set aside.

3. Soak conpoy in cold water for 30 minutes, remove water. Add fresh water to the conpoy and add a slice of ginger, spring onion and a dash of salt. Steam for 45 minutes until soft.

4. Combine morel mushrooms, conpoy, wild bamboo pith and wolf berries in a whole fragrant coconut.

5. Bring milky chicken consommé to a boil and season to taste. Pour into whole fragrant coconut.

6. Steam for 15 minutes until hot.

7. Garnish with spring onion.

Method for Milky Chicken Soup:

1. Quick blanch lean pork, chicken’s feet and chicken (old fowl) in hot water for about 3 minutes, then wash with water until clean and set aside.

2. Place the above into a large pot with 10 litres of water, simmer on very low heat for 3 hours.

3. After 3 hours, all the ingredients will be very soft. Turn the temperature very high and boil for another 30 minutes. Continue stirring at this stage until the meat and bones break down and dissolve into the consommé, naturally turning it a milky color.

4. Remove from the heat and strain. Preserve the milky consommé for later use.

Note: 10 litres of water after 3 hours of slow simmering will reduce to about 5 litres of milky consommé.

Serves 10

43

up close & Personal

• Chef de Cuisine •

Daniel Calvert

44

Having spent 10 years working in Michelin-starred kitchens, Daniel Calvert has brought his passion and precision to his role as chef de cuisine at Belon in Hong Kong. After an impressive career highlighted by placements in restaurants such as The Ivy, Pied a Terre, Per Se and Epicure at Le Bristol, his foundations remain unmatched by peers of his 28 years.

–

By Jessica C.

Foie Gras Au Torchon with Blackberries

E : When did you first discover you had a passion for cooking?

A: My passion for cooking came out of necessity – I would come home from school hungry and would need to cook. It may have been simple, but it definitely started the passion and the process.

basis. The BELON kitchen has a strong team culture, learning from each other is integral to maintaining that balance.

E : What is your experience like working in Michelin-starred restaurants?

A: Working in Michelin-starred restaurants is an environment that’s as dynamic as it is E : Who were your biggest influences? disciplined. There is great attention to detail and you work under intense, yet amazing A: I’ve been influenced and inspired by pressure. It teaches you to respect and the great chefs I have had the privilege of working under, such as Thomas Keller of Per celebrate produce.

Se in New York City and Shane Osborn of E : Where has been your favourite city to Pied à Terre in London. More so, it’s all of the chefs and cooks I work with on a daily live and work?

A: I lived in New York for five years and loved it as it was equally competitive as romantic, like being on a film set everyday.

However, Hong Kong is fast becoming a favourite as I love Cantonese food and the rich history of the city.

E : How has your time abroad influenced

your cooking style?

A: My time abroad has significantly influenced my cooking style. You’re exposed to new ideas, techniques and flavours. Each experience has been unique and contributed to the development of my repertoire.

45

“

If I could give one piece of advice to aspiring chefs, it would be to not focus on building your profile but instead to focus on building a repertoire.

E : What are your favourite restaurants in Hong Kong?

A: My Hong Kong eating favourites in no particular order are; Arcane, Yardbird, Ronin, Le Garcon Saigon and Ho Lee Fook. The latter two are also part of the Black Sheep Restaurants’ family and their chefs, Bao La and Jowett Yu, produce amazing food.

E : What is your favourite dish currently on your menu?

A: The BELON menu is forever changing, but I would have to say, our Pigeon Pithivier with fig and amaretto… Enough said!

E : Where do you source your ingredients from?

A: Being based in Hong Kong we have access to incredible international produce as well as boutique suppliers located in the New Territories. To break it down, 10 percent comes from Hong Kong, 50 percent from France and 40 percent from Japan.

E : This edition is all about seafood, what is your favourite type of seafood and why?

A: My favourite seafood is sea urchin because the characteristics are unique and vary with origin. You can source it from Hokkaido, Maine or Santa Barbara, all are varied and will bring surprises to your palate.

E : How would you prepare your favourite Mussel Pain Perdu with Pickled Cucumber

type of seafood?

A: The best way to prepare sea urchin is to serve it simply atop a perfectly cooked omelet, just like we do at BELON!

E : What is the one dish you would consider a “must try” when visiting Belon?

A: BELON’s millefeuille is a must try. The puff pastry is hand rolled and there’s great effort taken to make each component as well as possible in its assembly. This process is indicative of the care and attention to detail that goes into all of our dishes. We have guests stop by late at night after eating dinner elsewhere in Hong Kong because this is the dessert they want to end their night with. I believe that speaks volumes about its distinction.E (www.belonsoho.com) 46

Lobster

Salad

INGREDIENTS:

· 4 whole lobster tails · 4 ratte potatoes · 10 yellow celery leaves · 10 tarragon leaves · 10 sprigs of dill · 8 cornichons

Court bouillon:

· 4 carrots · 2 leeks · 2 onions · 500g white wine · 4 lemons · 6 litres of water

mayonnaise:

· 2 egg yolks · 250g canola oil · 75g Dijon mustard · 50g ketchup · lemon juice

Method:

1. First prepare the court bouillon by bringing all ingredients to a boil.

2. Poach the lobster tails for five minutes and the claws for six.

3. Remove the flesh carefully from the shell and set aside.

4. Prepare mayonnaise: combine egg yolks, mustard, ketchup and lemon juice in a medium bowl – slowly whisk in the canola oil and continue until thick.

5. Soft boil the potatoes and season with salt, pepper and lemon juice.

6. Build the lobster salad and garnish with the soft herbs.

Serves 4

47

Behind The SceneS

The culinary scene is always a fascinating one, with the spotlight usually falling on the famed chefs. However, there is more to the food and beverage world than just the chefs. We meet up with some of the most hardworking professionals in the industry, and find out about their humble beginnings, what makes them tick and what they bring to the table.

We have Directors of Food and Beverage Stephen Moine from The Stones HotelLegian, Bali – A Marriott Autograph Collection Hotel and I Gusti Agung Manik Sudarsana from AYANA Resort and Spa BALI, Operations Director Eko Putro from BLANCO par Mandif, Director of Culinary Francesco Greco from The Hermitage, a Tribute Portfolio Hotel, Jakarta, and more noteworthy people you need to know.E

48

E : So why should people choose Mandarin Oriental Jakarta to dine?

Marc: We recently launched Li Feng, a new Chinese restaurant serving authentic Cantonese cuisines. We worked with Chef Fei from Guangzhou, who is well-known for his innovative creations, together with our Executive Chinese Chef Loy, putting us at the forefront of Chinese dining in Indonesia.

We aim to be a dining destination that stands for quality with the best ingredients and preparation methods. In addition, one of the group’s principles is to deliver impeccable service inspired by our Asian heritage – and we always place huge emphasis on colleagues being sincere and always anticipating what guests need. These are the things that make guests feel welcomed and, when combined with high-quality cuisine, it creates a memorable dining experience.

Marc Epper Director of Food and Beverage at Mandarin Oriental Jakarta

E : Describe your typical day in a sentence.

Marc: My day is always exciting and refreshing. The beauty of working in the hospitality industry is that we are serving people and ultimately, the pleasure comes when we made them happy.

E : So how did you come to be the Director of F&B at Mandarin Oriental Jakarta?

Marc: I was working in Mandarin Oriental, Bangkok before and was subsequently offered a move to Jakarta. It was an offer I happily accepted because having worked in Jakarta before, I am quite familiar with the city.

E : What’s your favourite dish at the hotel’s dining outlets?

Marc: I have several favourites at each of our outlets. At Cinnamon, which offers great Indonesian food, I like to savour the beef rendang. Lyon, our French restaurant, has a classic onion soup, which is a very hearty dish that reminds me of European winters and my childhood memories. While at our Cantonese restaurant, Li Feng, I will always go for the Tiger Fish Hot and Sour Szechuan style; the taste of this soup is something that I cannot forget.

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

Marc: I really enjoy going to Pagi Sore Padang restaurant, some of the dishes are a bit spicy but I love it! At the moment, I also like to go to Bistecca, which offers a great concept.

E : Finally, any advice for those looking to break into the industry?

Marc: Be curious, be open and be resilient. At times, it might seem challenging in terms of timing. However, once you move forward and build your career, it’s a very rewarding experience. And also, don’t forget to have fun at work!E (www.mandarinoriental.com)

E : What’s the toughest part of your job?

Marc: The toughest part is making sure the team is aligned to the goal. The key to this is being considerate and listening to them; at the same time giving concise and precise feedback for improvements. I think giving honest feedback is extremely important, which is not always an easy thing to do, but it’s actually the greatest gift you can give to the team because it’s aimed at improving them.

E : And the most rewarding part?

Marc: Taking care of not only guests, but also colleagues. It’s rewarding when guests leave the hotel feeling happy or when colleagues are inspired and motivated at work.

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

Marc: No they wouldn’t, we have very strong teamwork. In my opinion, empowerment and trust of the team is the key to this.

49

E : What’s the toughest part of your job?

Fransesco: Being a chef certainly requires both physical and mental strength, perhaps that is what makes it interesting and the challenge is to perform consistently on a daily basis.

E : And the most rewarding part?

Fransesco: Guest satisfaction. I love the feeling of seeing a beautiful plate and putting a dish on the table that I’m proud of. The freedom to experiment with new dishes and with a variety of ingredients every day, the rush of a busy service in the kitchen and seeing my team put out great food, seeing an idea become reality on the plate and seeing the smiles on the guests’ faces when they eat my food.

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

Fransesco: Certainly not, the team is very dedicated and perhaps they even perform better when the boss is not around!

Francesco Greco Director of Culinary at The Hermitage, A Tribute Portfolio Hotel, Jakarta

E : Describe your typical day in a sentence.

Fransesco: I like to believe that everyday is a different journey, full of new experiences.

E : So how did you come to be the Director of Culinary at The Hermitage, A Tribute Portfolio Hotel, Jakarta?

Fransesco: The selection process was very strict; I have the pleasure of working in this charming hotel because of my professional background and my passion for hospitality.

50

E : So why should people choose The Hermitage, A Tribute Portfolio Hotel, Jakarta to dine?

Fransesco: We take the dining experience very seriously. From the selection of the ingredients, creation of menus, and the actual cooking of the dish; our guests can enjoy all of this hard work in one of our cosy venues with personalized service.

E : What’s your favourite dish at the hotel’s dining outlets?

Fransesco: Salmon Pepes, a delicate and fresh salmon fillet marinated with a fragrant yellow paste and cooked in banana leaf.

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

Fransesco: Being a football fan, I often gather with friends in sports pubs, where I am able to watch live games and eating gastropub comfort food. In fact, I really enjoy American burgers that remind me of my experience in New York City.

E : Finally, any advice for those looking to break into the industry?

Fransesco: The hospitality industry is indeed growing at a fast pace nowadays; training and developing talent requires a faster approach, as well. In the end, the learning process must take time and is vital for the success of the young employees, as well as for the company.E (www.tributeportfolio.com/hermitage)

E : What’s the toughest part of your job?

Abdul: The toughest part is to constantly expect the unexpected.

F&B at the Shangri-La is massive, and I’m responsible for an extremely complex operation both inside and out. Handling such a big asset, which contributes to 60 percent of our revenue, I have to make sure everything runs smoothly.

E : And the most rewarding part?

Abdul: When I see delighted reaction from guests; when I hear a “wow” from diners. These things are rewards for all the blood, sweat and tears that I’ve invested.

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

Abdul: My motto is over communication kills no one, but under communication kills everyone in the team. So to answer your question, I’m always around, but I’m certain that no, the team will not fall apart even if I was not around.

Abdul Hafid Executive Assistant Manager of Food and Beverage at Shangri-La Hotel, Jakarta

E : So why should people choose Shangri-La Hotel, Jakarta to dine?

Abdul: We have a huge F&B offering, from Japanese and Italian food, to New York-style dining and local flavours. Our latest addition, Jia, is perfect for family, friends and businesses, serving authentic Chinese delicacies with a progressive orientation.

E : What’s your favourite dish at the property’s dining outlets?

Abdul: If I have to pick one single dish, it’s the oxtail soup at SATOO. Warm oxtail soup, warm rice, some melinjo crackers and I sleep like a baby.

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

E : Describe your typical day in a sentence.

Abdul: I enjoy crafted coffee and sometimes pair it with a nice warm bagel or other pastries. One of my favourite places for a nice Abdul: After the gym, I start my rounds at 7.30AM or 8AM, and then at lunch and dinner I’m on the floor meeting guests, overseeing coffee is ST. ALi at Setiabudi. operations and talking to guests.

E : Finally, any advice for those looking to break into the E : So how did you come to be the Executive Assistant Manager industry?

Abdul: See the world, be humble and open-minded, but most in charge of F&B at Shangri-La Hotel, Jakarta? important of all, you must have a passion for the work. That is nonAbdul: I’ve been with the group for 12 years. Back in mid-July 2016, I closed Shang Palace before moving in October to open Jia. I negotiable.E (www.shangri-la.com) guess you can say Jia is my baby.

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at. A couple of months later, a job vacancy was announced and the next thing I knew I was boarding a flight to Bali - now here I am!

E : What’s the toughest part of your job?

Steven: The toughest part is ensuring every guest leaves happy and with a desire to return. Achieving the latter is a continuous effort that can only be realised with a strong team.

E : And the most rewarding part?

Steven: The most rewarding part is seeing colleagues and associates advance in their careers.

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

Steven: No, we have a fantastic team here at The Stones – that’s my favorite word by the way; fantastic! They are dynamic and highly skilled individuals and well-oiled within their job roles, supported by the continuous training and development plans that we put into practice.

Steven Moine Director of Food and Beverage at The Stones Hotel-Legian, Bali – A Marriott Autograph Collection Hotel

E : Describe your typical day in a sentence.

Steven: Never boring, because the team and I continuously interact with different guests and clientele each and every day.

E : So how did you come to be the Director of Food & Beverage at The Stones Hotel-Legian, Bali?

Steven: I first came to The Stones Hotel – Legian, Bali on vacation and immediately fell in love with the hotel. I remember thinking how great it would be if this was my next Marriott location to work

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E : So why should people choose The Stones to dine?

Steven: Other than the variety of cuisines, a dining experience at The Stones makes you feel cocooned and pampered, with premium quality products and personalised service. You rarely get that in Kuta, being the most popular location in Bali.

E : What’s your favourite dish at the resort’s dining outlets?

Steven: The Maryland crab burger is one of my favorites, as well as the Stockyard rib eye steak, grilled to perfection by the Big Fish Bar & Grill team.

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

Steven: Bali has an impressive dining scene which makes it very difficult to pick a favorite. Each place has its own soul and identity. But my most frequented spot is Hank’s Pizza & Liquor, and on weekends or special occasions, I love to go to Barbacoa or Metis to indulge.

E : Finally, any advice for those looking to break into the industry?

Steven: Working in hospitality is not just a job, it’s a lifestyle. Every day is a new day to learn something new. So, maintain a positive mindset and remember: there is a solution to every problem. Be creative and broaden your horizons. And most importantly, have fun! E (www.marriott.com)

team, so when the opportunity came to move permanently here, I couldn’t say no to working for this exquisite boutique resort in such a beautiful setting.

E : And what makes you smile at work?

Anuj: I think the pride and joy of working with such a passionate group of people. Balinese people are genuine, gracious and humble; I can’t help but smile at my great fortune to be in such a spiritual place.

E : What motivates you?

Anuj: I think my inner drive comes from the knowledge that my efforts are instantly creating unforgettable memories for our guests and, at the same time, I am helping shape the future success and growth of the ladies and gentlemen working alongside me. My purpose and passion are an eagerness to impress and delight.

Anuj Sharma Executive Assistant Manager of Food and Beverage at Mandapa, a Ritz-Carlton Reserve

E : Describe your typical day in a sentence.

Anuj: My typical day usually comprises the following in no short measure: coffee, get inspired, organise, energise the team, coffee again, engage with guests, motivate, and, above all, enjoy the ride.

E : So how did you come to be the Executive Assistant Manager of F&B for Mandapa, a Ritz-Carlton Reserve?

Anuj: My hospitality career has spanned over 13 years in six different countries, and my current role is obviously an organic move within the Ritz-Carlton, a brand I have been working with for more than 10 years. I had been involved as an F&B trainer to open this amazing resort, making a special connection with the

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

Anuj: Absolutely not! I think a true testament of good leadership is how your team performs without you. No “one-man” armies here!

In fact my team pushes themselves to perform even better when I am not there, to ensure no hurdles in my absence.

E : Why should people go to Mandapa, a Ritz-Carlton Reserve to dine?

Anuj: Our food & beverage outlets offer unparalleled views of the Ubud rainforest and Ayung River, with the legendary Ritz-Carlton service and by far the most superior quality of culinary delights. Our resort is a hidden sanctuary and we embrace the Balinese culture in every aspect of our service and food offers. A must visit in Bali!

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

Anuj: There are many great spots in Ubud to dine out.

Room4Dessert, Spice, Pica are some of my favourites.

E : How do you unwind?

Anuj: By my pool with a glass of rosé, or a long walk with my dog, Max. E : Finally, any advice for those looking to break into the industry?

Anuj: This is an extremely fun and rewarding industry, but it requires total commitment, passion and a high degree of social skills, without that, the long hours will knock you down.E (www.mandapareserve.com)

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continually reach our goals as undisputed leaders. For me, this is the best company I’ve ever worked for, and these two experiences in particular have helped me reach the position I stand in today.

E : What’s the toughest part of your job?

Manik: The toughest part of working in the F&B industry is constant change. Often we see a new restaurant open that’s very busy for a couple months, then by the following year it has closed down.

E : And the most rewarding part?

Manik: The most rewarding part for me is when we as a division achieve our goals.

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

Manik: Absolutely not. I am supported by a team of over 50 very strong F&B leaders and a team of more than 1,300 ladies and gentlemen, all of whom are capable, loyal, motivated and excellent in their positions. Everything is possible with their support and contributions.

I Gusti Agung Manik Sudarsana Director of Food and Beverage at AYANA Resort and Spa BALI

E : Describe your typical day in a sentence.

Manik: I wake up early, meet with our outlet leaders, assist in team operations, recognize excellent performers, greet guests, eliminate defects and work my way through the day’s tasks.

E : So how did you come to be the Director of F&B at AYANA Resort and Spa BALI? Manik: I started my career with a company that holds strong foundations in product and service delivery, where employees are seen as the heart and soul of the company. I then went on to join AYANA Resort and Spa BALI and RIMBA Jimbaran BALI

by AYANA, where the expectations are very high, and where we

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E : So why should people choose AYANA to dine?

Manik: We are an integrated resort on the clifftop with sunset views and 18 different dining venues, each with their own personalised service and unique experiences. We also source the best products to capture authenticity in each outlet, from Indonesian, Balinese, Thai and Indian, to Italian, Japanese, Mediterranean and Mexican.

E : What’s your favourite dish at the resort’s dining outlets?

Manik: I really love our Tom Yam Goong, our laksa, our Hainan Chicken Rice, and our Mexican pork ribs.

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

Manik: There are so many, but since I live in Seminyak, I love to eat at restaurants nearby, such as Babarcoa and Metis.

E : Finally, any advice for those looking to break into the industry?

Manik: Firstly, you need to understand the F&B process, from sourcing the raw ingredients, to the moment a dish is served on the table. You also need to have the passion for F&B, be fully committed, and you need to understand the market, your own concept, and you must always strive to innovate.E (www.ayana.com)

Operations Manager, Resva Conita, and Restaurant Manager, Vica Mileva, to spearhead the operations when I’m not around, whilst the can-do attitude of our young and dynamic team always make things happen.

E : So why should people choose BLANCO to Dine?

Eko: Where else do you see the words “Indonesian”, “degustation” and “pairing” in one complete package? We offer unique and heritage flavours of Indonesian cuisine, envisioned and executed by our Chef, Mandif Warokka. Moreover, we elevate the flavours further with our matching beverage pairings.

E : What’s your favourite dish at BLANCO? Eko: Oh that’s easy… The Mie Cakalang (noodles with smoked skipjack tuna) and the current Lamb Marangi-style (lamb chop with a soy and coriander marinade). The kitchen team are always cautious when I’m hovering around, afraid I might steal one during the day’s prep!

Eko Putro

Operations Director at BLANCO par Mandif

E : Describe your typical day in a sentence Eko: My typical day goes quite quickly with the help of a few espressos, from waking up and walking my two Dachshunds, to arriving at BLANCO par Mandif, reviewing reports, checking emails and reservations, meetings and training with the team, before it’s show time in the evening.

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

Eko: Two places come to mind: Metis and SIP. They’re both French and one French chef once told me, “French food is simple, we only have three ingredients: garlic, butter and love.” You can’t go wrong with that.

E : Finally, any advice for those looking to break into the industry?

Eko: Hospitality is taxing with its long hours and demanding tasks, so you need to be Jedi-minded to know what people want before they even ask. So, my tip is, “prepare for the worst, hope for the best, and strive for greatness, along with a can-do attitude.”E (www.blancoparmandif.com)

E : How did you come to be the Operations Director at BLANCO par Mandif?

Eko: I met our Chef Patron and my partner in crime, Mandif Warokka, when he opened Teatro Gastroteque in Seminyak. We clicked and hit it off immediately, hanging out late into the morning at Laota and KFC, with a few bottles of vino and complaints from our better halves, dreaming about our own space to let our creative juices run freely. One afternoon, Mario Blanco (of Antonio Blanco Museum) called and asked to meet us in Ubud. He said, “I have a space that you two should see – let’s do something together.” We fell in love with it and voila! BLANCO par Mandif was born.

E : What’s the toughest part of your job?

Eko: Nothing is too tough if you break it down bit by bit. We plan, we execute and we improvise whenever necessary.

E : And the most rewarding part?

Eko: To see a guest smiling after just a few bites, and to watch my team smiling when they see it, too.

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

Eko: Hell no… I’m lucky to be blessed with the efforts of our

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From saltwater fish to crabs, eels, squid and oysters, seafood is a nutrient and protein-rich food packed with vitamins and minerals.

In this edition, we take you on a journey to sample the most coveted delicacies of the deep found in some the region’s best restaurants.

From Lolla’s dreamy Sea Urchin Pudding and the finest caviar at Joël Robuchon Restaurant to the Jumbo King Prawns at Robert Marchetti The Plantation Grill, we have it covered.

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Lobster

The king of the crustaceans

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aired with a good Chablis or an oaky New World Chardonnay, the lobster is one surely of the world’s most popular romantic foods. From the grandiose to the simple, there are countless ways to enjoy the king of

the crustaceans, with favourites including lobster thermidor, created around 1880 by Auguste Escoffier at Paris’s Maison Maire, and lobster newberg, a delightful blend of lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper making use of the

delicious Maine lobster. In Asia, whilst the species vary, the popularity remains with beautiful dishes such as the Chinese-style steamed lobster with garlic, ginger, scallions and soy sauce gracing the fine-dining tables of the region.

Lobster Thermidor

The signature dish at the beachside Arwana Restaurant is an excellent lobster thermidor.

The most delicately flavoured spiny lobsters are brought in from Indonesia's Arafura Sea, off the southeast coast, to swim in the restaurant's vivarium, ready for discerning diners to select for their dining pleasure.

Your lobster, which the wait staff will pick for you if you would prefer not to do it yourself, is whisked off to the kitchen to return not long afterwards as a tantalising,

Cognac-flamed extravaganza. The diced lobster meat and mushrooms are smothered in a lush Gruyère cheese sauce and served in the lobster shell, lightly grilled and dotted with fish roe. A perfectly indulgent delight, the meaty lobster and creamy sauce are a match made in heaven. This luxurious meal is served with a fresh beetroot salad and potato gratin. (www.arwanarestaurant.com)

At Arwana Restaurant, The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali

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Funky Lobster Facts | The lobster and its unique anatomy evolved about 100 million years ago. Its brain is in its throat, its nervous system is in its abdomen, its teeth in its stomach and its kidneys in its head. It also hears using its legs and tastes with its feet.

Baked Butter Garlic Lobster At Tien Chao Chinese Restaurant, Gran Melia jakarta Within the domain of marine delicacies, the lobster is known as the king of crustaceans and has long been a classic high-end culinary delicacy. The lobster comes with a delightful taste, texture and freshness and is always sought after by diners looking to experience something special. At Gran Melia Jakarta, lobster dishes are taken very seriously and the entire culinary team is proud to present a number of prime selections for lobster aficionados looking to satisfy their cravings.

Take, for example, Executive Chinese Chef Eric Lau’s creation of baked lobster with butter garlic mayonnaise paste. The plate is a visually pleasing mix of multicoloured elements set to complement each other. As you sample the baked lobster, the first few bites are sumptuously rich, then the beautiful balance of the complete dish overtakes the richness and balances into a satisfyingly fresh delight. (www.granmelia.com)

Lobster and Leek Soup At Big Fish Bar And Grill, The Stones Hotel - Legian, Bali – a Marriott Autograph Collection Hotel Big Fish Bar and Grill, the self-explanatory dining joint at The Stones Hotel - Legian, Bali – a Marriott Autograph Collection Hotel, has recently launched a new seafood weekend buffet, which, according to Executive Chef Vittorio Negri, aims to bring Indonesia’s fantastic local fish into the spotlight. Among the notable delicacies made from the locally sourced ingredients, one stands out: the lobster and leek soup, a hearty dish with the Lombok-sourced crustacean as the focal point. A parade of taste and textures, the dish comprises a rich soup of vegetable stock and blended potatoes, lemongrass, leeks and Szechuan pepper, topped with a luscious lobster tail and mango mayonnaise. You don’t even have to wait for the weekend to savour this glorious soup as it’s also available on the daily à la carte menu. (www.marriott.com/hotels/travel/dpsak-the-stones-hotel-legian-baliautograph-collection)

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Oysters

A truly lavish taste of the ocean

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itting alongside caviar, champagnes and foie gras as one the world's definitive luxury epicurean delights, the cherished flesh of the oyster is succulent and salty and ranges in colour from pale grey to light beige. Tasting offers long

yet subtle and delicate salty flavours that vary greatly depending upon the place of origin.

Each with its own unique flavour, famous wild and cultivated oyster include fines de claire, bouzigues and speciales Gillardeau, from France, Tasmanian and Sydney Rock

oysters from Australia, Galway from Ireland and Loch Ryan from Scotland. Although used occasionally as an ingredient, they are best eaten freshly shucked, served with lemon or light vinaigrette dressings that beautifully balance the oyster’s natural saltiness.

Signature Oyster Platter

Not one to scrimp on quality, Executive Chef Daine Gilbert of Cut Catch Cucina sources the best Fine de Claire oysters all the way from Marennes, France – the largest oysterproducing region in the world. The Fine de Claire stands out among its counterparts due to its cultivation process, which involves refining the mollusc in a shallow claire basin (salt ponds) to ensure maximum juiciness and a sweeter, fruitier flavour. To really appreciate these qualities, Daine knows that Fine de Claire oysters are best served natural and

fresh – maybe with just a squeeze of lemon.

Having said that, oysters are an acquired taste and some diners might need more condiments to ease into the flavour, which is why the oyster platter carries a variety of Fine de Claire oysters. From the classic Kilpatrickstyle with Worcestershire sauce and bacon bits, or the peppery mignonette sauce, to the more unique matches like sour cream and chives, baked chilli and cheese, basil pesto, and other divine treats. (www.sofitel.com)

At Cut Catch Cucina, SOFITEL BALI NUSA DUA BEACH RESORT

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Unusual pairing | Most often paired with a crisp dry Champagne or a young Sauvignon Blanc, in Ireland a popular and inspiring marriage sees fresh Galway oysters served with Guinness. The saltiness of the oysters counteracts the bitterness of the stout, in a match made in epicurean heaven.

Lombok Oysters Sundara at Four Seasons Resort Bali at Jimbaran Bay The Sanskrit word for beautiful, Sundara describes the lush flora and sparkling surf at this beachfront hotspot right on Jimbaran Bay. Chef de Cuisine Nick Philip perfects light, fresh flavours for a relaxed lunch, and an innovative approach to customized dining with Asian-inspired fare for dinner. This dish is the perfect embodiment of what this restaurant stands for, a take on the old classic Kilpatrick, yet reborn with a Balinese touch. The oysters in this dish are sourced from Lombok, a neighbouring island, and are shucked fresh. They are first dressed with a red wine and shallot vinegar reduction and topped with shredded parma ham before being grilled, then sprinkled with an urutan crumble mix using locally made pork sausage sautĂŠed with fresh breadcrumbs. It is all topped off with some fresh chopped parsley for the finishing touch and served on the half shell. (www.sundarabali.com)

Oyster Selection At Starfish Bloo, W bali – Seminyak The W Bali in the heart of Seminyak invites you every Sunday to its weekly brunch at Starfish Bloo located seaside with stunning views of the ocean. The offerings are creative, fresh and diverse, and include a wide variety of sweet and savory dishes. Our favourite feature is the endless selection of oysters on the half shell, which are accompanied by a trio of mignonettes and of course lemon wedges. Sourced by the restaurant from the neighboring island of Sumbawa, they are without a doubt as fresh as possible. Oysters are a rare find here in Bali, so having unlimited access is a real treat and a must-have item on this brunch menu! The culinary specials are accompanied by free-flowing wine and bubbles, cocktails, local beers and a variety of freshly squeezed juices and smoothies. (www.starfishbloorestaurant.com)

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Caviar

The roe of the sturgeon

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ish roes are used in both modern and traditional cuisines, but the traditional way of eating caviar, the unfertilized saltcured roe of the sturgeon, is as a dressing on crème fraiche atop a small puff called a blini. Well before Champagne was

Caviar At Kayuputi, The St. Regis Bali Resort The sophisticated Kayuputi Restaurant at the St. Regis Bali is, without question, one of Bali’s foremost fine-dining experiences.

Helmed by award-winning Executive Chef Agung Gede, it offers guests premium Asian-influenced haute cuisine, outstanding service and a simply sublime wine and cocktail list, plus magnificent beachfront views over the ocean. The world-class culinary team is constantly inspired by the highest quality ingredients and, as such, it’s no surprise that Sturia caviar is a signature Kayuputi dish. Served both à la carte and at the world-renowned Sunday Brunch, it’s presented simply and yet beautifully in the classic caviar style. The house blini (Russian pancake) is topped with a perfectly formed quenelle of crème fraiche along with a selection of delicately placed capers, pickles and shallot. The 5g of Sturia Caviar remains in its tin for you to apply as you wish. The caviar itself has been delicately salted, which allows for the full expression of its delicious nutty flavour. Perhaps one of the most opulent of all foods, Sturia Caviar is even more luxurious when paired with an exquisite wine recommended by Chief Sommelier Harald Wiesmann, whose personal choices are: Phelps, Freestone, Sonoma Coast Pinot Noir 2011; Cervaro della Sala, Tenuta Antinori 2012; Chevalier Montrachet Grand Cru, Bouchard Pere & Fils 2007; or one of our favourites, Champagne Pol Roger Blanc de Blanc 2000 – a well-rounded mineral champagne currently at its peak – it’s packed with rich fruits and just bursting with wonderful lemon notes. (www.stregisbali.com)

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crowned the decadent tipple of the rich and powerful, caviar had been coveted by the elites of ancient Greece and Persia for millennia. Immortalised by the often hedonistic Russian tsars, who saved the best for themselves, caviar was first harvested

by Russian and Persian fishermen in the

Caspian Sea. But due to over-exploitation, today it’s almost exclusively farmed with Italy being the largest producer. The finest and most expensive caviars are older, larger intensely flavoured eggs whilst younger caviar is less intensely flavoured and darker in colour.

The Price | The most expensive caviar on record is almas caviar, harvested from 60 to 100-year-old Iranian beluga sturgeons. When available it retails at roughly USD3,500 for a 100g tin. But don’t worry you can pick up an excellent royal beluga caviar for as little as USD300!

Crispy soft boiled egg with smoked salmon and imperial caviar At Joël Robuchon Restaurant The Crispy Soft-Boiled Egg with Smoked Salmon and Imperial Caviar is one of Joël Robuchon’s most famous signature creations.

It’s an extravagant, carefully crafted dish that completely reflects his passion for precision and extra-special presentation. The centrepiece of the dish is a glorious breaded soft-boiled egg that is crispy on the outside, contrasting with the luscious texture of the soft runny yolk within. Surrounding the breaded egg is diced smoked salmon, precisely placed in concentric rings, which is in turn encircled with a geometrically perfect ring of dotted parsley mayonnaise, before being topped with a perfect quenelle of delicious Imperial caviar and gold leaves. Indulge in this dish at the three-Michelin star Joël Robuchon Restaurant Resorts World Sentosa. (www.rwsentosa.com/joelrobuchon)

Ikura Oyako Don At Nishimura, Shangri-La Hotel, Jakarta Flaunting a deeply rooted Japanese tradition, Nishimura in the Shangri-La Hotel is Jakarta’s very own tranquil Japanese corner set along natural stone pathways beside running water under a bamboo-roofed aisle. Within this serene setting lie three kinds of private dining room, from tatami-style to teppanyaki-style, ready to serve as private sanctuaries.

Utilising its authentic Japanese culinary roots, Nishimura has taken caviar, one of the sea’s most treasured bounties, and created its own variety of luxurious marine delicacies, integrating a combination of super fresh ingredients and traditional Japanese cooking styles.

Presenting the ikura oyako don, which sets fresh salmon and caviar together in one bowl with a side dish of tender Japanese rice. The layers of fresh salmon perfectly preserve the heat from the steaming rice they envelop, while the fresh, cold caviar seals the bowl neatly on top, creating an interesting warm-and-cold sensation as you savour each bite. Between the chef ’s mastery of his arts and the tantalising ingredients, these offerings will leave you begging for more. (www.shangri-la.com/jakarta/shangrila/dining/restaurants/ nishimura)

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Urchin

The hedgehog of the seas

he ubiquitous sea urchin is found in the polar seas, along shallow tropical shorelines and in the depths of the dark oceans. All the species have an instantly recognisable ball-like shape with radiating

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stinging spines of various sizes, hence its popular name. The edible part of sea urchin is the usually colourful, nutritious roe which can be eaten directly from the spiny shell.

It’s not a dish for the squeamish though, since in Asia and around the Pacific it’s

often split at your table whilst still alive and served with the spines intact. In the Mediterranean its delicate flavours are often used to enrich the flavour of pastas, soups, paella and sauces.

Signature Urchin Fettuccini

A chic and sophisticated little eatery, Urchin Bali in Seminyak has been serving up some tantalising dishes for a couple of years now.

The one constant is that it never fails to leave lovers of great seafood impressed by the creativity, quality and taste of its food.

At Urchin Bali

Influenced by the rustic flavours of the Mediterranean, Urchin Bali’s signature

Urchin Fettucini is available on the restaurant’s dinner menu. This is a really luxurious dish, a harmonious marriage of the sweet, briny sea urchin and the salty clam, seaweed and tobiko – flying fish roe.

The perfectly cooked fettuccini adds a silky texture and structure. A fine example of what Urchin Bali is all about. (www.urchinbali.com)

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URCHIN FACTS! | In some parts of the world, sea urchin are known for being an aphrodisiac. In fact, in this case, the claim is not without some scientific basis. The roe is high in calories, rich in protein, vitamins A and C and eating it promotes blood circulation – all vital for a healthy body and mind.

Spaghetti Ai Ricci Di Mare At Il Mare, Hotel Mulia Senayan, Jakarta Il Mare prides itself on the distinctive northern Italian flavours it serves especially to discerning palates, and the restaurant’s Italian chef and his coveted team only use the freshest, top-quality ingredients possible to achieve this.

One of the exquisite dishes that is worth the spotlight at this venue is the spaghetti ai ricci di mare (spaghetti with sea urchins).

The classic pasta dish is taken to another level by a delicate sauce concocted from sea urchin paste – with the fresh sea urchin sourced straight from Hokkaido, Japan – mixed with garlic, shallots and parsley, with a kick from anchovies and tobiko (fish eggs).

Not commonly found on an Italian menu, the sea urchin really brings an oomph to the spaghetti – which is cooked rigorously al dente on the spot to perfection. To elevate the experience of savouring this dish a notch, order the finest white wine in the house. (www.themulia.com/il-mare-jakarta)

Sea Urchin Pudding At Lolla Available in full and half-sized portions, the must-try dish at the quaint award-winning Singaporean eatery, Lolla, the Sea Urchin Pudding is just as delightful to gaze upon, with its dark squid ink custard and orange sea urchin contrast, as it is to eat.

The pudding element is a dreamy combination of fresh egg yolk custard and squid ink – which adds the distinctive colour and flavour – topped off with rolls of freshly scooped sea urchin flesh.

In 2014, Lolla was bestowed with highly coveted recognition of “One of the most outstanding restaurant wine lists in the world” by Wine Spectator and the different textures and taste combinations of this dish are spectacular when paired with a glass of Domain Cailbourdin, cuvee de Boisfleury, Pouilly-Fume or the excellent Lis Neris, Pinot Grigio, both available from the stellar wine list. (www.lolla.com.sg)

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P rawns

What’s in a name?

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he term prawn is the common name for large swimming crustaceans or shrimp, especially those with commercial and culinary significance. With a slender, long

and muscular abdomen, this tasty critter looks like a small lobster and tastes just as good. Both marine and freshwater species are widespread and can be found scavenging on the seafloor as well as in rivers and lakes.

Commercial farming accounts for over 50 percent of global consumption with the two most popular, the giant tiger prawn and the whiteleg shrimp, being almost exclusively harvested from farms.

Stir-fried prawns with wasabi sauce

Though Ah Yat Abalone is undoubtedly famous for its sumptuous abalone varieties, the prawns at this signature Chinese restaurant at RIMBA Jimbaran BALI by AYANA are also worth shouting about.

Specially caught from the nutrient-rich waters of neighbouring Jimbaran Bay, mere footsteps from the restaurant, the prawns here are as fresh as they come. Chef Mok Chi Kin braises the prawns in a zesty wasabi sauce to maintain the prawns’ juiciness and to add a scrumptious crunch to the outer

skin. To further crisp up each bite, the prawns are sliced and tossed in grated turnip shavings and covered with a wasabi-based mayonnaise for a touch of creaminess.

At Ah Yat Abalone Seafood Restaurant, Rimba Jimbaran Bali by ayana

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“Bali’s prawns are quite unique, with a flesh that tastes almost sweetened. This subtle, but all-important flavour of the prawns therefore requires a certain delicacy when preparing this delicious dish” says Mok Chi Kin, executive chef of Ah Yat Abalone Bali. (www.rimbajimbaran.com)

Get it Right | Common methods of preparation include baking, boiling, frying and on the BBQ or grill. But, as good chefs know, they are as delicate as eggs with regard to cooking time. When cooked properly, they are sweet and succulent but once overcooked they have a tough and rubbery texture and a bland taste.

Grilled Tiger Prawns with Sweet Bell Pepper Sauce At Robert Marchetti The Plantation Grill, Double-Six Luxury Hotel - Seminyak

Ensconced in the renowned Double-Six Luxury Hotel in Seminyak is Robert Marchetti The Plantation Grill, a venue famed for its extravagant New York 1920’s Great Gatsby style and opulence. But with two bars and a lavish dining room, it’s much more than a sophisticated and luxurious cocktail den – it’s the home of some spectacular grilled meat and seafood.

Served whole and on a long platter, the succulent, locally caught Tiger Prawns, legendary for their texture and taste, are

grilled over coconut coals to perfection in the expansive open kitchen. Beautifully plated, they are dressed with a house-made sweet pepper aioli and herb salad, making for a lively juxtaposition of colour.

“Nothing, and I mean nothing, compares to live tiger prawns cooked over coconut coals with a water view,” Marchetti proudly boasts, and who could possibly disagree?. (www.plantationgrillbali.com)

Egg King Prawns At Teratai Restaurant, hotel borobudur jakarta After a recent facelift, Teratai Restaurant at Hotel Borobudur Jakarta has become even more popular among Chinese culinary connoisseurs in J-town and offers a menu crafted by some of the city’s most talented hands. Teratai’s dedicated team ensures guests are treated to only the best authentic Chinese delicacies.

We’ve decided to highlight Teratai Restaurant’s ravishing Salted Egg King Prawn, an elaborate dish that combines succulent king prawns with salted egg sauce. Encrusting the tender, fresh meat of the king prawn, the salted egg sauce puts rich flavours into each crisp bite, delighting multiple taste buds in one go to create a truly tantalising treat. (www.hotelborobudur.com/teratai-chinese-restaurant)

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Octopus

A delicacy from the deep

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repared in a variety of ways, octopus is a common food found in many South American, Mediterranean and Asian cultures. Some of the most famous Asian dishes hail from Korea, such as the spicy

grilled baby octopus, known as jjukkumi gui, and the delightful stir-fried octopus legs. Perhaps one of the most controversial, yet very popular dishes, is nakji. Prepared by cutting a small octopus into pieces while still alive, it’s lightly seasoned with sesame

and served immediately. In Japan there is a surprisingly wide selection of stewed and boiled dishes, such as takokura, whilst in Mexico it is popularly tossed in leafy salads dressed with chilli oil.

Piovra

will satisfy your palate as you gaze at their magnificent view of the Indian Ocean. One of our favourite menu items is the Piovra, a grilled octopus dish. The main ingredient is sourced in Nusa Penida and Lombok by spear fishermen commissioned by Soleil to ensure sustainable fishing. The culinary team uses an ancient technique to make the meat tender and flavourful, which includes an agitation process as well as an initial poaching to impart both flavour

and colour. The octopus is then placed into the charcoal-fired Spanish oven at 350 degrees Celsius. The chef loves the char that is achieved from cooking octopus over charcoal made especially from Balinese coffee wood for a unique taste. To complete the dish, the meat is then drizzled with Spanish olive oil, given a squeeze of lemon and accompanied by capers, arugula and red bell peppers. (www.themulia.com/soleil-nusa-dua)

At Soleil, The Mulia, Mulia Resort & Villas – Nusa Dua, Bali Soleil, the beautiful seaside restaurant of The Mulia, Mulia Resort & Villas in Nusa Dua, offers Mediterranean and Pan-Asian cuisine. The internationally acclaimed chefs

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How To Catch | Being both pelagic and bottom dwellers, the techniques used to snare an octopus vary greatly. In South Asia, they are often spear caught, whilst on the Tunisian island of Djerba, local people take advantage of the animals' nocturnal habit of hiding in crevices. In the evening, they simply place containers on the sea bed, returning in the morning to claim their prize.

Bbq Octopus At Cuca Bringing a gourmet touch to locally sourced ingredients, Cuca has merged some of the finest tapas with an open kitchen dining experience you are guaranteed to enjoy. This tapas dish is made from fresh octopus found just down the road from the restaurant’s location in Jimbaran. The trick to achieving this beautiful course is allowing the seafood to tenderise over the course of three days in its multiple-stage cooking process. In its final stage, it is put on the barbecue giving it that smoky finish that contrasts so perfectly with the remaining fresh ingredients used to complete the dish. The gorgeous plating makes this plate look incredible with a green Asian gazpacho at its base and fresh crisp apples adding great complementary texture to the tender octopus. With the perfect combination of organic produce, expert cooking techniques and attention to detail, what more can you ask for? (www.cucaflavor.com)

Baby Octopus Ebony Fried Rice At Negev Located in the busy City Plaza Building amidst Jakarta’s lively metropolitan scene, Negev is a perky dining space that offers both elegance and a comfortable atmosphere encapsulated in an exquisite art space. Aside from serving ravishing international comfort food designed by Master Chef Dody Jie, Negev also caters to your artistic appetite by hosting bi-monthly art exhibitions within its already artistic interiors. The exquisite Baby Octopus Ebony Fried Rice at Negev is a perfect example of the chef ’s prowess in harnessing the riches of the ocean and augmenting it with his own artistic touches. A wickedly stylish interpretation of one of the world’s most popular comfort foods, fragrant basmati rice is energetically stir-fried over a fast and furious flame with an intoxicating blend of herbs and spices, baby octopus, egg and black octopus ink.

Served with skewered pickles, Indonesian traditional rempeyek crackers, egg yolk with snow foam, black crumble, red and green chilli condiments, this unique culinary masterpiece is made more gorgeous with the addition of a delicate flower blossom as a finishing touch. (www.negevgastro.com)

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S almon

A tribute from the tributaries

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almon are native to tributaries of the North Atlantic and Pacific oceans. The name comes from the Latin salmo, which in turn originated from salire – and means to leap.

Seared Salmon with Egg Sauce and Salmon Roe At Shiro, One Eleven Bali Staying true to its name, meaning “white” in Japanese, Shiro’s ingredients are all about purity, sourcing only the freshest and finest fish. Doing exactly that, this fine Japanese restaurant in the heart of Seminyak, Bali, serves up a stunning plate of seared salmon using top-grade Norwegian and Tasmanian salmon. These premium fillets are first marinated in soy sauce before being grilled and gently cooked in the oven until tender.

The fish is then drizzled with a teriyaki and balsamic dressing and served with sesame oil, a generous heap of fine salmon caviar, sautéed asparagus, cauliflower and a crispy spiral of salmon skin. The pièce de résistance? A creamy, sumptuous sauce that’s made from rice wine, vinegar, egg yolk, soy, and, of course, dashi, perfected with an almost-caramelised glaze thanks to the flash of a blow torch. The result? Powerful, authentic Japanese flavours that simply ooze from delicate salmon slivers that fall apart at the touch of a chopstick. Oishi! (www.shirobar.com)

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The salmon is prized for its rich flavour and for sport, being fished as they swim upriver to their birth place to spawn. The vast majority of salmon on our plates is, however, today commercially farmed in open water estuaries

from Nova Scotia to Tasmania. This has not only allowed wild stocks to regain some of their losses but made this delicious fish even more widely accessible to conservation-minded chefs and consumers around the world.

In The Pink | The pink salmon flesh occurs because it retains carotenoids, a natural group of pigments that imparts colour to living tissue. Carotenoids are responsible for the colours of many fungi, fruits and flowers, plus birds like flamingos and other fish like the goldfish, along with both shrimp and lobster.

Beetroot Cured Salmon At cure As the latest culinary trailblazer to open in Singapore, headed by the city-state’s beloved Celebrity Chef Andrew Walsh, it’s no surprise that the ocean treats at Cure are some of the very best in the region.

In particular, Chef-Owner Walsh’s beetroot-cured salmon is a gastronomic work of art, with clever plays on both flavour and texture.

Paying homage to the restaurant’s namesake, as well as to the chefowner’s Irish roots, premium salmon is sourced from the rich waters of the west coast of Ireland and cured for 24 hours in a mixture of beetroot salt, sugar and horseradish, before being stripped down and sliced up like a ceviche. The flavour-rich salmon is then carefully plated and topped with fresh sprigs of dill and a frozen vanilla snow, and drizzled with a gorgeously creamy almond gazpacho at the table. The result? Clean flavours with a touch of elegance, and an exceptional culinary creation. “This dish really illustrates the type of contrasting food I like to serve: a mix of the very best flavours and produce from the water and the wild,” says Walsh. (www.curesingapore.com)

Salmon Tartare

Attached to the indoor dining area is a nifty pastry gift shop that is always busy filling orders. Among the signature dishes at FJ Bistro, one notable offering from the sea is its At FJ Bistro salmon tartare, which has watercress velouté, FJ Bistro is a bistro garden overlooking South pickled radish, watercress salad and is served with sweet potato chips. It is a well-balanced Jakarta in the chic Kemang area, widely plate of marine freshness combined with a popular among lifestyle enthusiasts and the delicate mix of greens that tempts your palate cool crowd of hangout hoppers. Serving with every bite. international à la carte, brunch and Asian favorites, as well as local Indonesian dishes Other delicacies from the deep include with a modern twist, FJ Bistro has three different areas, namely an indoor dining area, breaded prawn in spicy Thai sauce, and cured salmon salad with arugula, apple, outdoor patio and an open rooftop terrace.

pear and shaved parmesan. From the main course, you’ll find the Kilpatrick seared salmon served with prawn, capers and dill sauce to be a major treat for any meal.

The rooftop area at FJ Bistro offers a fantastic view of the surrounding area, and with interesting decorations such as lush live plants, walls of vine overgrowth, wood-dominated furniture and comfortable sofas, it is the perfect place to enjoy a relaxing evening with hearty cuisines and refreshing drinks. (www.fjl-group.id)

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C rab

Decapod crustaceans of the infra order Brachyura

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rabs vary in size from the tiny pea crab to the huge Japanese spider crab, which can grow to have a leg span of up to 4m.

With over 4,000 species, they are one of the most prolific and adaptable crustaceans

of the world's oceans and seas. In addition there are about 850 species of freshwater, terrestrial or semi-terrestrial species found in the tropics. Highly nutritious, some species like the soft-shell crab are eaten whole, whilst with other species it’s only

the meat within the claws and legs that is consumed. With so many different crabs, it’s unsurprising that specialist dishes have evolved locally, such as Singapore’s famous chilli crab or the delicious masala crab from the coastal south of India.

Singapore Chili Crab

recreate favourite Cantonese-style dishes that westerners know and love. The food is simple and uncomplicated, made with fresh, high-quality ingredients. Family-style servings make sharing part of the Happy Chappy experience.

brought in twice a week to ensure freshness and not left in tanks for prolonged periods of time. The crab is prepared Singapore style with chili, dried shrimp, scallop paste, garlic, ginger and the magic ingredient evaporated milk. A triple crab superior stock is used to ensure the classic preparation.

Capsicum, onions and chillies are added to the sauce, baby greens or Asian spinach prepared with garlic and chillies is served alongside, with the option of traditional mantau or rice. (www.happychappychinese.com)

At Happy Chappy Chinese Open seven days a week for lunch and dinner, this family-style venue was inspired by a blend of traditional Chinese culture with a modern influence and is home to one of the finest state-of-the-art kitchens on the island. The chefs have worked tirelessly to

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An item on the menu you must try is the Singapore Chilli Crab. The crab is sourced from fishermen in Papua, where crabs this size are hard to find. They hibernate in the mud, which gives them a sweeter taste and makes their shells harder, providing more meat with a better texture. They are

Is It A Crab? | There are two kinds of crabs. The first, brachyurans, are true crabs and are identified by their short abdomen and four pairs of legs used for walking. The second set are classified as false crabs, or anomurans. These have a much longer abdominal section and fewer walking legs.

Chilli Crab Claws At The Restaurant, Alila Seminyak Perched on the beachfront just footsteps from the sea, it’s no surprise that the ocean delicacies at The Restaurant at Alila Seminyak are some of the best in the region. In particular, the mammoth chilli crab claws here are not only a spectacle for the eyes, but a superb and harmonious treat for the palate. These giant Tamika mud crabs are sourced from Kalimantan and renowned for their generous and meaty middle. To make the most of these hearty bites, the crabs are immersed in boiling water whilst still alive to keep them as fresh as possible, then plunged into ice water after just five minutes of boiling to tenderise. The bright red claws are then simmered in a light chilli sauce that’s made with coriander, shallots, onions, ginger, garlic and parsley, all of which have been so finely chopped, they’re barely recognisable except for the delectable flavours that remain. When it’s time to dine, just add a squeeze of lime, and be sure to dig in with your hands!

“This chilli crab is an all-season, year-round dish. Even though it’s chilli-based, it’s not too spicy - the sauce is designed to complement the crab, not overpower it. It’s built for everyone, to enjoy at any time of the day – even breakfast!” says Chef de Cuisine Vivian Vitalis. (www.alilahotels.com/seminyak)

Dungeness Crabs At The Holy Crab Located right in the capital city’s central business district, The Holy Crab aims to spoil crab and seafood lovers not only with a spacious, convenient dining space, but also with tantalising, Louisiana-style seafood delicacies. One of The Holy Crab’s signature crab dishes is the Dungeness crab, which coats a sweet and mildly spicy sauce over succulent, imported whole crab. Don’t miss other signatures such as Alaskan king crab legs, Alaskan snow crab legs and Canadian lobster. In addition, locally sourced mud crab, shrimps and clams are also available to satiate your crustacean cravings. You can also choose to enjoy your crabs with side dishes such as sweet corn, meaty sausages, sweet potato fries, white rice or cajun fries. (www.theholycrab.co.id)

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Tuna

From the tribe of Thunnini

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una is eaten both for its taste and health benefits. Thunnini, or true tuna, sub-divides into eight bluefin and yellowfin species, whilst other tuna species include the smaller black skipjack that is used extensively in Japanese cuisine. The most

Tuna "Crudo"

common tuna steak found on menus, an adult yellowfin, can reach 1.5m and weigh over 70kg. Cooked it tends to be firm and light yellow in colour. The meat is flaky and the flavour mild; tuna steaks are often infused or seared and served with a sauce.

The slow growing northern bluefin is the

Each dish, whether from the à la carte menu or indulgent degustation menus, sees Chef Maurizio’s own special take. One of our favourites, the Tuna “Crudo”, is an ode to his At Kubu, Mandapa, a Italian origins. Meaning raw in Italian, the Ritz-Carlton Reserve Tuna “Crudo” is like an Italian sashimi gently seasoned with some orange essence. These Currently recognised as one of the best fine, fragrant slices of Yellow Fin tuna crown restaurants in Bali, Kubu at Mandapa, an impossibly creamy burrata served just as a Ritz-Carlton Reserve, dishes up haute Mediterranean-European cuisine overlooking it is to celebrate the premium flavours and to give a slight acidity to the tuna. A subtle the majestic Ayung River, expertly curated

by Italian executive chef, Maurizio Bombini. sweetness comes from an onion confit and

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largest of the tuna, with some individual fish weighing in excess of 650kg and measuring over 3m. The southern bluefin is a third smaller, but like its cousin has the high fat content, rich colour and buttery texture that is prized by sashimi and sushi chefs.

tomato essence, all rounded off with a superb smoked lettuce that also adds a little crunch.

“Tuna ‘Crudo’ is a dish that reminds me of my Italian upbringing. The main ingredients are Yellow Fin tuna and Burrata cheese – one of Italy’s greatest cheeses and also my preferred fresh cheese. The result? This dish is simple, fresh and light, but undoubtedly chic,” says Maurizio Bombini, Executive Chef of Mandapa, a Ritz-Carlton Reserve. (www.kubuatmandapa.com)

HOW MUCH! | In 2013, a single 220kg northern bluefin tuna sold for USD1.76 million at Toyko's famous Tsukiji fish market in Japan. Used as premium steaks and for the very best sushi and sashimi, the high prices are often publicity stunts, but regularly a 200kg fish can sell for over USD70,000, or USD350 a kilo, with little fanfare or fuss.

Tuna & Crackers At The Restaurant, The Legian Bali With the innovative executive chef Luke MacLeod at the helm, The Restaurant has won the hearts of loyal clientele with its laid-back charm mixed with unmatched lavish ambience. When it comes to food, Luke has a great knack for combining locally sourced ingredients, Asian influences and elaborate European culinary techniques that result in light and simple dishes with captivating flavours.

“Our sourcing of local ingredients is what directs my menu. Bali has amazing produce and some passionate farmers. Using local means supporting the local community, it’s better for the environment as there’s less transport, and local foods are fresher,” says Luke.

The local freshness is definitely evident in his tuna and crackers dish. A beautiful potpourri of flavours and textures, Chef Luke enhances the classic dish of tuna tartare by incorporating a local touch in the cassava crackers, all glued together by the tamarind and strawberry blossom honey. Simply amazing! (www.lhm-hotels.com/legian-bali/en/dining/the-restaurant)

Tuna Pizza At Akira Back As a Korean-born master chef who learned his art of Japanese cooking in America, professional snowboarder turned globally renowned chef Akira Back is one of the brightest culinary minds in his generation.

Serving progressive Japanese cuisine with immaculate presentation, Akira Back Jakarta is located at MD Place, Setiabudi, and the restaurant’s most well-known dish is inspired by a creature from the sea.

The tuna pizza at Akira Back is thin, crunchy, rich and fresh all at the same time thanks to thinly sliced tuna spread on the top. Garnished with a delicate mix of black pepper, truffle oil and watercress, this simple-looking thin pizza holds unexpected flavours that are both elegant and scrumptious! (www.akirabackindonesia.com)

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S quid

Calamari, an unalloyed delight

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ike all other cephalopods, squid are strong swimmers and some species, like the very popular Japanese flying squid of the Pacific Ocean, can even fly for short distances. Widely consumed around the

Poached Squid with Stuffing At Sands Restaurant, The Anvaya Beach Resort Bali Situated just a short drive from the airport, the newly opened Anvaya Beach Resort Bali is located right in the heart of Kuta, Bali’s fun-filled tourist capital. This new hotel is the perfect destination for travellers who are seeking the ultimate in luxury living on the Island of the Gods.

Sands Restaurant, orientated towards the Indian Ocean and blessed with one of Bali’s most sought-after views, is the place to enjoy modern Balinese-influenced Mediterranean and California-inspired cuisine. With an emphasis on freshness, Sands Restaurant’s interactive all-day dining experience incorporates an open-kitchen concept and a market-place atmosphere where guests can try their hand at cooking under the guidance of highly skilled chefs. The restaurant’s casual ambience is complemented by its signature walk-in wine cellar featuring both New and Old world wines.

A special dish is the squid prepared with a fried onion and breadcrumb with orange zest stuffing. The seafood is then fried for approximately two to three minutes prior to being poached in a verjus for another eight to ten minutes, then is topped with a squeeze of lemon and left to rest for five minutes. Each squid is served alongside grilled squid rice with vinaigrette, fried capers, chopped parsley and a final drizzle of extra virgin olive oil. (www.theanvayabali.com)

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world, squid, better known as calamari, should be cooked either quickly or very slowly. Cooked properly, it is sweet, tender and full of flavour; an unalloyed delight. The most popular cooking methods see whole squid grilled quickly over a hot flame or

sliced into rings, battered and deep-fried and served with a dip. Popular in Italy, larger squid are stewed with tomatoes, red wine and olive oil or stuffed, whilst in Spain they are used as an ingredient in paella.

That’s one big Squid | The colossal squid is the largest invertebrate in the world and can reach 14m in length. First documented in 1925, when its two massive tentacles where found in the stomach of a whale, it is probably the creature associated with the legend of the ship-devouring Kraken prevalent in Nordic folklore.

Iberico Ham with Crispy Squid At Viet Kitchen & Bar Chef Peter Cuong Franklin from Viet Kitchen and Chef Vito Chiavacci from La Paloma collaborated recently to create a menu that combined the best of both cuisines for a special celebration dinner. So popular it proved, select dishes are now on offer at both restaurants.

Wholesome, hearty and very filling, the fabulous Iberico ham with crispy squid roll is available at Viet Kitchen. The crusty baguette is crammed with shredded carrot, raw onions, pickled and fried chilli, deep fried spicy squid rings and slivers of the finest Iberico ham.

Home to some top tapas, Viet Kitchen & Bar brings contemporary Vietnamese dining to the heart of Hong Kong and, since opening, is becoming one of the coolest places to hang out in Central and the place to share food and cocktails at lunch or after work. (www.vietkitchenhk.com)

Calamari Ripieni At Bene, Sheraton Bali Kuta Resort Bene, the darling Italian restaurant in the heart of Kuta, combined two of the best things in life and came up with Seafood Martini Fridays – where keen diners are

welcomed to savour a smorgasbord of seafood dishes complete with a variety of free-flowing martinis. Aside from his always hearty creations, Executive Chef Rossano Renzelli has also recreated a family recipe for this weekly occasion only.

Rossano brings a twist to the traditional dish of calamari ripieni, where instead of breadcrumbs he uses zucchini, risotto and bell peppers to stuff the Serangan, Bali-sourced calamari. To further enhance

the richness of the dish, the calamari is served with chilli tomato white wine sauce, salad and gremolata (an Italian condiment comprising chopped herbs).

“This unique dish was shared by my grandmother,” said Rossano. “A simple recipe with simple ingredients that is very filling as well. My grandmother never let anyone leave her house with even a half empty belly.” (www.benebali.com)

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S napper

The chef’s home BBQ choice?

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n exotic fish with a sweet, firm, white, textured flesh, there are many varieties of snapper and all are found only in warm tropical waters. The texture and natural flavour of the fish is enhanced by ginger,

chilli, spices, coriander and coconut, all of which are found and used in abundance wherever the snapper is caught.

The fish itself is a true all-rounder and can be roasted, barbecued or grilled whole, which makes an exotic centrepiece

especially surrounded by other local delicacies. Fillets are infused with marinade and pan-fried or blackened on the grill, whilst the firm meat makes an ideal meat for creamy coconut curries.

Snapper

Among the many beautiful teppanyaki creations at Senshu, the snapper and seasonal vegetables stands out as one of the most visually pleasing. Perfectly cooked all the way to the inner layers, Executive Chef Sakamoto Tatsuya takes the tenderest part of a white snapper – its belly – and cooks it at a precise temperature to fully bring out its tantalising texture. The white marine meat is then served on the side of imported seasonal vegetables highly sought for their rarity, including beni tenshi, or Japanese sweet potato, maetake mushrooms, yuzu foam, black truffle and a number of edible flowers.

You can enjoy this snapper dish, and many other delicious progressive Japanese dishes, at Senshu, Fairmont Jakarta, a serene restaurant that offers the freshest, most delicious Japanese cuisine crafted true to its culinary traditions. The stunning teppanyaki, sushi, wasoku and kappo live stations in this all-private dining rooms restaurant are excellent choices for any dining occasion. (www.fairmont.com/jakarta/dining/senshu)

At Senshu, fairmont jakarta

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The model health food | Red snapper is a low-calorie, lean source of protein that is rich in selenium, omega-3 fatty acids, vitamin A, and potassium. Just a 100g serving contains nearly 70 percent of the daily selenium intake recommended for adults. Selenium helps prevent free radical compounds from causing the DNA damage that can lead to rheumatoid arthritis, cancer and heart disease.

Pan Seared Snapper with Exotic Fruits Rujak At Sanje Restaurant, The Seminyak Beach Resort & Spa

There’s nothing quite like savouring a fresh seafood dish while enjoying a breezy beach view, and at Sanje Restaurant diners can have exactly that. Executive Chef Reynaldo deLuna II of The Seminyak Beach Resort & Spa has created a dish that embodies the tropical surroundings with its festive colours and contrasting flavours.

Behold, fresh snapper sourced from Lombok and Sumbawa that has been beautifully pan-seared at a low temperature for 45 minutes, which results in a perfect,

crisp orange side and juicy texture in the middle. The snapper is served with diced fresh fruit and drizzled with a fruit reduction and coconut oil. To add a hint of a spicy kick, Reynaldo drops dollops of rujak sauce, with squid ink to give the bold colour. Instead of the usual mashed potatoes, diners can find mashed sweet potatoes, which not only adds colour to the dish’s merriment, but also depth and texture. Voila! Party on a plate! (www.theseminyak.com/sanje-lounge)

Snapper Crudo At Sangsaka From the team behind Bali’s famed Merah Putih restaurant, Sangsaka is the island’s intimate 40-seat destination restaurant that’s dishing up Indonesian flavours with a sophisticated and refined twist. One of our favourites from their flavour-filled menu is the Snapper Crudo, which pays homage to Jakarta’s beloved street food snack, asinan - a pickled salad made with unripe fruits, vegetables and the star of the show, a dressing that’s at once sweet, sour and salty. At Sangsaka, they create their own version of the asinan dressing to pair with delicate slices of raw snapper that’s been lightly and masterfully cold smoked then paired with palm hearts, jicama, spirals of cucumber and puffed red rice for added texture.

Not only impeccably delicious, all of the ingredients are locally sourced too, making for a particularly authentic taste that’s been amped up to gastronomic heights. (www.sangsakabali.com)

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S callops

Buttery, delicious, and surprisingly easy to cook

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callops, the saltwater clams, are found in all of the world's oceans and are characterised by having two types of meat, the round adductor muscle (the famous scallop), which is white and meaty, and the delicate roe,

which is usually red or white and with a soft texture. The most popular edible species is the Atlantic sea scallop, although there are hundreds of unique subspecies. They are very versatile and are eaten grilled, fried, poached or even raw as sashimi. A popular

addition to chowders, they are commonly steamed in Taiwan and used as a smoked or dried ingredient in Cantonese cooking, as well as being a central ingredient of classic Western cuisines.

Hokkaido Sashimi Scallop

Asuka Japanese Dining at JW Marriott Hotel Jakarta takes authenticity very seriously.

Not only does it serve traditional Japanese cuisine, it also makes sure the ingredients are top-tier. Definitely not one to cut corners, Asuka’s Executive Japanese Chef Nishiura Osamu uses the best quality seafood produce, flown directly from the legendary and worldfamous Tsukiji and Fukuoka fish markets in Japan. For the months of February and March, Asuka highlights Hokkaido scallops, one of the most cherished scallops in the

world because of the umami flavour and lush texture. The tasty mollusc gains its qualities from a natural intervention – a combination of the warm Kuroshio and the cold Oyashio oceanic currents that ensures the freshness of the scallops. For the ultimate flavour, scallops are better served fresh, just like chef Nishiura’s Hokkaido sashimi scallop dish; providing only seaweed, sliced lemon, Hanaho flower and the necessary condiments to enhance the zest of the overall experience. (www.marriott.com/jktjw)

At Asuka, JW Marriott Hotel Jakarta

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Sustainable Approach | The largest wild scallop catches come from the waters off the northeast United States and eastern Canada, where, thanks to extensive efforts by the American fisheries departments, stocks of the Atlantic sea scallop are at an all-time high. For farmed scallops, Japan and China are today’s main source.

Scallops At Lyon, Mandarin Oriental, Jakarta With two elegant private dining rooms, The Glass Room and The Beaujolais, Lyon at Mandarin Oriental, Jakarta is an opulent restaurant that delivers French cuisine in all its first-world glory.

Featuring contemporary artworks and unmistakably Frenchinspired decorations, such as chandeliers and classy long tables, Lyon is where people go to enjoy a truly French dining experience.

As one of its most popular dishes from the deep sea, the seared scallop at Lyon is an eclectic mix of classic French cooking techniques and presentation and tender, sweet and creamy scallops sourced from Hokkaido, Japan. Seared with oil and finished with butter, the dish is served with cauliflower purée, fresh grapes, raisin purée and roasted cauliflower created by Executive Chef Cyril Calmet. It is a genuinely French dish perfect for those who prefer an elegant yet light and healthy dinner. (www.mandarinoriental.com/jakarta/fine-dining/lyon)

Grilled Scallops At DAVA Steak & Seafood Restaurant, AYANA Resort and Spa BALI Perhaps Bali’s finest seafood and steak grill, DAVA at AYANA Resort and Spa BALI is a one-stop shop for gourmet ocean treats.

Unlike most other grills, the seafood here isn’t lathered with overpowering flavours or seasonings, instead, the beauty of the cuisine is in its simplicity. Our favourite, the grilled scallops, is a perfect example of this. Making the most of premium scallops sourced from the US, these gourmet morsels are lightly grilled in DAVA’s specialty charcoal oven using little to no seasoning to let the scallops’ natural flavours shine.

Once served, guests are encouraged to use DAVA’s own homemade gourmet salts to season to taste, from chilli and herb, to a unique black salt. The butter-like scallops are served alongside roasted garlic, vine tomatoes and a juicy lemon wedge, together with a choice of sauce (our favourite is the dill and lemon butter) and a mouth-watering side dish, like creamy spinach, roasted potato, truffle mash potato, minted green beans and tempura onion rings.

“Lightly grilled to create just the right texture, our premium scallops deliver a truly succulent taste,” says Sebastian Arnold, chef de cuisine at DAVA. (www.ayana.com)

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B arramundi The wizard of Oz

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he Asian sea bass, better known as the barramundi, is finding a niche at good restaurants throughout the region, where its versatility and eco-friendly reputation is

earning it a deserved gastronomic following.

Barramundi are native to Australia’s northern tropical waters and parts of Southeast Asia and a mix of farms and wild-caught fish supply the growing global market. Cooked

barramundi meat is white with large flakes.

Firm and moist, an added benefit is the bones are large and easily removed. The taste is sweet, almost buttery, with small barramundi being milder in flavour.

Steamed Barramundi Fillet

and, of course, its famed degustation set menu – available in five- or 12-course options. The state-of-the-art open kitchen is the restaurant’s pièce de résistance that greets guests and promises an evening of refined culinary joy, while the elevated vantage point from which guests can enjoy the beachfront sunset view is simply the appetising cherry on top. The degustation menu at Mejekawi is always an exceptional gastronomic experience, combining intricate methods and concoctions of flavours that turn a simple dish into a work of art. The

steamed barramundi fillet, for example, sees the locally sourced fish (from Singaraja, Bali, to be exact) gently steamed, before being enhanced by the acidity of tom yum and butter emulsion, the crunch from the tempura betel leaf topping and the kick from the spicy Balinese sambal matah. “The dish was designed around the freshness of the barramundi, we wanted to gently steam it to keep the subtle natural flavour,” said executive chef Benjamin Cross. The end result is simply divine. (www.kudeta.com/mejekawi)

At Mejekawi As the fine dining counterpart of the legendary beach club KU DE TA, Mejekawi has made a name for itself with the joint’s sophisticatedly sleek look

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Around the region | Often served drenched in spicy sauce, the fish has a high oil content that helps keep the flesh moist while cooking, hence its popularity on the Australian BBQ and grill. In Thailand, it’s eaten steamed with lime and garlic, as well as deep-fried or stir-fried with lemongrass. In Bengal, it’s a favourite at weddings or other major social events.

Crispy Skin Barramundi with Fermented Black Bean Paste At OCEAN RESTAURANT

BY CAT CORA

Situated in Resorts World Sentosa Singapore’s S.E.A. Aquarium and with a spectacular underwater view of 40,000 marine creatures, Ocean Restaurant by Cat Cora serves up a delightful selection of Mediterranean-Californian cuisine, with Asian flair and influence.

Its crispy skin barramundi with fermented black bean paste, sautéed baby vegetables, pepper salsa and green pepper juice is inspired by the classic Chinese dish of stirfried beef with capsicums. The barramundi

fillet is pan-seared till the skin is perfectly crisp, then the skin is further accented with a thin layer of fermented black bean paste that has been dehydrated and finely blended with garlic, ginger, shallot, coriander and oyster sauce.

It is finished with the juice from a slightly charred green pepper, which lends a mildly spicy and sweet flavour that accentuates the freshness of the barramundi. Delicious! (www.rwsentosa.com/oceanrestaurant)

The Sandy Barramundi At Bengawan, Keraton at The Plaza, a luxury collection hotel, jakarta Located on the seventh floor of Keraton at The Plaza, a Luxury Collection Hotel, Jakarta with spectacular views of the city, Bengawan provides a respite from the bustling city below, wrapped in lush foliage and surrounded by soothing water features. Open seven days a week for breakfast, lunch and dinner, including the Keraton Sunday Brunch, the restaurant provides a serene retreat in a luxurious ambiance for you to unwind and enjoy the company of family or friends over an exquisite dining experience. Sample the latest creation of Bengawan’s Executive Chef, Gennaro Avagnale, an enticing dish inspired by the sea, namely the Sandy Barramundi. Sandy Barramundi offers a fried barramundi fillet topped with crispy breadcrumbs paired with mashed potato, fresh vegetables and drizzles of homemade sauce. (www.keratonattheplazajakarta.com/bengawan)

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E el

The disappearing dish

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here are over 800 species of eel, both freshwater and marine.

But most groups have seen their stocks shrink to critical levels due over-exploitation and man-made interventions, such as dams that disrupt or destroy migratory paths and breeding

Unajyu At Shiki Japanese Restaurant, Hilton Bali Resort Unagi, Japanese freshwater eel, is one of Japan’s most famed and favourite summer dishes. High in protein, calcium, unsaturated fat and vitamins, the delicate and highly flavoured meat is traditionally eaten on hot days to provide extra energy.

Shiki’s chef Goda Katsumi offers his guests a variety of unagi dishes and, justifiably, one of the most popular is the Set Meal Unajyu.

Prepared using the style known as kabayaki, the method sees the eel (or other fish), split along its backbone before being gutted, boned, butterflied and cut into square fillets.

The kabayaki eel is then grilled before being smothered in a sweet caramelised teriyaki sauce and placed on a bed of premium shortgrain Japanese rice in a traditional lacquered box. Served with miso soup, pickles and a side salad, it is a delicious and nutritious healthy option.

The unagi dishes are only presented on the dinner menu at Shiki, which is available from 5PM. (www.baliresort.hilton.com)

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cycles. As a result, the once common eel has almost disappeared from menus, with small-scale commercial farming in Indonesia and New Zealand providing only a minor boost. Today Japan accounts for around 70 percent of the total global eel consumption, although glass eels are still

captured and used as fish bait in America.

Freshwater eels (unagi) and marine eels (both conger eel and anago) are used in Japanese cuisine and famous dishes such as unadon and unajĹŤ remain extremely popular, but very expensive.

Toxic Eating | Eel blood is venomous to humans but the combination of cooking and our digestive process destroys the toxic protein within. The toxin derived from eel blood serum was used by Charles Robert Richet in his Nobel Prize-winning research which discovered anaphylaxis.

Unagi At AOKI Japanese Cuisine, Hotel Gran Mahakam As one of the most stylish dining venues in the city, AOKI Japanese Cuisine at Hotel Gran Mahakam offers highly sought-after, authentic Japanese delicacies such as a wide variety of sushi and sashimi, ample selections of Japanese noodle dishes, as well as freshwater and marine eels. Both eels are essential in the Japanese culinary culture, and are prepared in many different ways. The special eel creations at AOKI Japanese Cuisine include unagi kabayaki, unagi nigiri sushi, and unagi gyuniku maki, each offering a fresh take for maximum enjoyment of these slippery snacks. If you’ve never had eels before, go for the kabayaki, which is a typical preparation of the unagi eel in Japan, and is quite approachable for culinary adventurers of all levels. (www.granmahakam.com/en/restaurants-injakarta.html)

Kuu Maki At Kuu Izakaya Dining, Maya Sanur Izakaya is a Japanese concept not unlike the gastropubs of London and is found throughout Japan; they are venues where friends meet and socialise whilst enjoying a drink and quality, affordable “pub” food.

Building on that concept and located in the very heart of Sanur, KUU Izakaya Dining is gaining a reputation throughout Bali for its exceptional menu and its quirky design. The venue offers a fabulous range of fine sakes and the menu is full of authentic Izakayastyle dishes, such as the KUU Maki.

Served with wasabi paste, pickled ginger and soy sauce, it is one of the perennial favourites, a beautifully presented sushi roll using sticky Japanese rice rolled and filled with tuna, lettuce, cucumber, seaweed, spicy mayonnaise and topped off with a slice of grilled eel coated in a secret soy sauce recipe. Perfect. (www.kuubali.com)

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Clams & mussels The simple seafood

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lams and mussels are edible bivalve molluscs that vary widely in both size and habitat. Marine mussels thrive in the low and mid inter-tidal zones of temperate seas, whilst other species of marine mussels live

Coconut Steamed Green Mussels at Opia, Dining Destination Aiming to serve an array of dishes that celebrates the contrast of textures, flavours and colours at OPIA, Executive Chef Nicolas Lazzaroni uses authentic Asian cuisine as an inspiration and turns his ideas into refined versions. Nicolas has managed to fine-tune classic Asian dishes into a menu that is familiar enough for first-timers, but at the same time maintains the necessary authenticity.

Take the Thai cuisine-inspired coconut steamed green mussels for example, the dish has juicy Australia-sourced green mussels steamed and served in a coconut broth that has been infused with galangal, ginger, lemongrass, chilli and kaffir lime. The Asian aromatics make the broth appetisingly fragrant, alluring any eager diner to take a sip. Meanwhile the flavour of the broth is rich with a zesty hint, perfectly balancing the sweet quality of the meaty mussels.

OPIA’s menu is meant to be served in sharing portions, but don’t be surprised if you want to hog this one for yourself. (www.opiabali.com)

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in tropical waters. The freshwater clams of the family unioniade are worth mentioning not just for their culinary uses but for the important part they play helping understand human evolution. The most common cooking technique is steaming, which both

cooks and opens the mussel exposing its delicious meat still attached to the shell.

Sauces or vinegars are added, or the meat might become an ingredient of paella, soups, pastas, curries or noodle dishes.

Out of Africa | Mussels and clams formed a significant part of the early hunter-gatherer diet and their shells are easily identified and dated in the human middens of prehistory. From the 140,000-year-old middens in South Africa to the 10,000-year-old middens of North America, their discovery demonstrates the way man has spread throughout the world.

Mussels mariniÈre at Foxglove Fragrant and herbaceous, and simmering in a warm, steamy broth, the mussels marinière at Foxglove is an ode to the Parisian classic, masterfully refined and inspired by the European travels of Foxglove’s founder, Frank Minza. Making the most of the finest produce from Holland, Australia, Boston, or Canada, plump and juicy blue mussels are moreishly stewed in a rich white wine marinade, together with shallots, carrots, cherry tomatoes, herbs and a dash of whisky for added kick.

"The most important thing about this dish is that the mussels must be fresh. We then spice up a traditional marinière by adding a splash of whisky to give it its unique taste," says Executive Chef Giggs Lo. (www.foxglovehk.com)

Clams At Sana Sini Restaurant, Pullman Jakarta Indonesia At Sana Sini Restaurant, Pullman Jakarta Indonesia, diehard seafood fans are in for a treat if they opt for the special seafood buffet available in the weekend brunches. The modern and vibrant 270-seater restaurant offers an eye-popping array of seafood – shellfish, prawns, lobster, salmon and clams! This section alone makes the buffet worth a visit. The fresh local clams are among the seafood delicacies that guests should not miss and every mouthful of the tangy meat offers a tantalising taste. Approach the chefs at the live cooking station and have them prepare fresh capellini pasta with clams drizzled with olive oil. The briny juices of the clams help to flavour the dish – the fresher the clams, the better the dish. In addition to the seafood, let yourself be overwhelmed by the sheer volume and variety on the buffet from the five live-cooking stations. (www.pullmanjakartaindonesia.com/sana-sinirestaurant-2)

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GOURMET | Jakarta

Oriental Treasure

of Health and Prosperity

A notch above your ordinary Chinese steamboat eatery, Eight Treasures delivers an experience that transcends promises to enhance the wellness of those who seek a balanced life and exceptional culinary experience.

–

By Refa Koetin

Twin Soup Base: Szechuan “Mala” Spicy Soup & Nourishing Cartilage Soup

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US Angus Prime Short Ribs

Assorted Vegetables & Mushrooms Basket

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ocated at Plaza Indonesia, Level 4, the restaurant’s name is taken from Chinese symbols that, in essence, mean fortune, and in extension also represent prosperity, bliss and fulfilment. The secret to Eight Treasures’ unique offering is a profound philosophy that puts its guests at the top of the food chain – every element and facet of the restaurant is focused on delivering a holistic experience that is both beneficial and delightfully enticing.

At the foundation of this philosophy is the restaurant’s healthy gourmet soup bases, and we’re not just throwing around the word healthy on a whim here. The four different soup bases are crafted by deftly incorporating traditional Chinese health concepts so as to improve wellness in addition to supplying naturally delightful flavours. These soup bases are made up of a selection of ancient natural herbs with almost spiritual healing properties that make up Eight Treasures’ primary culinary ideals.

A prime example of these nourishing soup bases, and my personal favourite, is the signature cartilage soup. Brewed over 12 hours, the delicate fish cartilage fuses exceptionally well with fresh ginseng, known to boost stamina and increase cognition, with rhizome drynariae, a lighttasting root that helps with bones, ligaments and stimulates hair growth. Furthermore, this smooth and creamy broth adds multiple layers of delightful flavours into everything dipped into it. It is mind-boggling how such medicinal herbs can taste so amazingly

delicious. Such a combination is only possible thanks to the tremendous amount of research and experimentation poured in by the restaurant’s culinary team.

dishes you won’t normally find in a Chinese steamboat establishment.

Realising all these healthy and delicious culinary offerings, and keeping in mind the restaurant’s progressively opulent design, With such awesome soup bases that complement pretty much everything edible, one might assume deep pockets would be required to enjoy Eight Treasures. Well, one what you pick next is entirely up to your cravings. Meat enthusiasts will be pampered could not be more wrong. “While offering by the immaculately presented and succulent a vast number of imported goods and rare ingredients, we take every measure possible Iberico pork or the delicious US beef short to present these at a reasonable price, ribs. The sea treasure batch, consisting of including finding the right suppliers and scallops and dried fish maw, which will absorb your broth for maximum enjoyment, efficient sourcing,” one of the restaurant’s and a collection of pre-ordered live seafood, co-owners explained. Pricing is part of Eight Treasures’ philosophy to provide a including pearl oysters, Alaskan king crab, beneficial and memorable experience – after and bamboo clam, are prized selections a hearty, guiltless steamboat session, you for those looking to enjoy offerings from will be pleasantly surprised when the tab is the sea. Other delicacies to order include brought in. homemade pastes, smooth dumplings, a selection of vegetables, and many more

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GOURMET | Jakarta

Elevated Modern

Italian Dining

Situated on the 20th level of Four Seasons Jakarta, Alto Restaurant & Bar is a modern Italian restaurant that caters to a wide range of culinary enthusiasts. –

By Refa Koetin

Ossobuco Lombardo

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n November 2016, Four Seasons Jakarta launched its latest F&B outlet, the next big thing in elevated dining – Alto Restaurant & Bar. The restaurant is a luxurious space dominated by red, gold and white and surrounded by wall-to-ceiling windows. Alto Restaurant & Bar basks in a lot of natural light during the day, which makes it a delightful venue for a gourmet lunch, while in the evenings, you can enjoy the full view of Jakarta’s night lights, making it the perfect backdrop for a romantic dinner or a hearty gettogether with close friends or family. The restaurant is decorated with opulent objects, such as golden chandeliers, elongated and illuminated serving tables at the centre of the main dining room, lavish silk tapestries in semi-transparent rose and comfortable sofas.

The outdoor terrace of this chic Italian restaurant lets diners enjoy an unrivalled city view and has comfortable sofas for a truly blissful experience. An exclusive bar

specially servicing the restaurant is also operational with premium cocktails and the finest Italian wines – making it perfect for cocktail hour or aperitivo. For a more enclosed and private setting, a private dining room can seat up to 10 people.

processed from buffalo milk, with added balsamic caviar asparagus and assorted cherry tomatoes to balance out the richness.

On the main course front, Ossobuco Lombardo, which is braised lamb shank ossobuco, saffron risotto and garlic bread, is a hearty meal that represents the modern For those looking to address their afterdinner cravings indoors, Alto Restaurant & side of Italian fine dining. Instead of using the conventional veal, this ossobuco uses Bar has its own bar and cigar lounge area lamb cooked to perfection to capitalise on offering a modern urban atmosphere with marble serving counters and warm industrial the staunch aromas of the saffron risotto. light, with yet more tall windows to allow Finally, for dessert, the popular Gianduja is an ample view of the bustling city below. a mix of piedmont hazelnut mousse, vanillaraspberry cream, caramelised hazelnut and One of the best features of this modern gianduja cremoso. It is a beautifully presented Italian establishment is, of course, the authentic recipes exclusively created by Chef sweet dessert with a delicate combination of Marco Riva. Inspired by his vast experience, multiple flavours. The hazelnut mousse shines in particular when combined with a spoonful the offerings at Alto hold true to sacred of caramelised hazelnut, which is definitely Italian culinary roots, but with the chef ’s one of the reasons this dish is a favourite for modern touch. The Caprese Campana is an those with a sweet palate. E interesting example of this combination, (www.fourseasons.com/jakarta) featuring traditional burrata cheese

Gianduja Caprese Campana Cremoso

Gianduja

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GOURMET | Jakarta

Countrified Setting,

Refined Ex perience

Stuffed Onions filled with Minced Beef + Rice braised in Savoury Broth

Humbly rustic in design while offering international quality comfort foods, more and more culinary enthusiasts are calling Attarine their home. –

By Refa Koetin

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I

magine a suburban mom-and-pop eatery set up in a rustic garage, modestly decorated with interesting knick-knacks and serving popular international comfort food but with sophistication and a balance of flavours worthy of a modern, metropolitan bistro.

Now what if I tell you this establishment is easily accessible within the city centre.

Sounds too good to be true? Better believe it, because these are several main features you can enjoy at the modern bistro Attarine, located in the chic Senopati area.

Entering the restaurant, you will be greeted by aquamarine patterned wall tiles sustaining a homey ceiling riddled with wood panels with live plants hanging here and there. Minimalistic lights illuminate the dining area with soft daylight, falling perfectly on the individual wooden tables without being too intrusive. At the centre of the room, a classic Fiat, stripped of its engine and most interior details, is a serving table, while the engine housing of the front chassis is home to a live tree to brighten up the atmosphere. On the right side you’ll see a long, narrow, marble-topped dining table with wooden stools. Behind this table are wooden shelves lined with plates, seasoning jars, wooden spoons, spice containers, more plants, a “today’s specials” chalkboard and just about every trinket you can find in a suburban garage.

Woodfired Fresh Fish of The Day stuffed with Lemon Spices served with Grilled Zucchini and Chermola Sauce

Now that we’ve established the genuine feel of Attarine, we’ll go through its hearty fare that makes the entire dining experience so heartfelt. The starter baked egg, drizzled with yoghurt and chilli butter, served runny invokes mum’s lazy breakfast we were all very fond of growing up. With just the right amount of pepper and minced parsley, I couldn’t ask for a better appetiser.

Next comes the eggplant on sourdough toast, which places soft-roasted eggplants on top of sesame sourdough and fried garlic – a very refreshing side dish that goes well with just about anything. The wood-fired baby corn served with sesame, shallots, capers and olives is a delicious vegetarian treat that puts emphasis on the balance of sweet flavours from the corn and the freshness of shallots and capers.

On to the main course, we enjoyed some delicious lamb shoulder ribs braised to perfect tenderness and then fried with whipped garlic and pickles. It was at this point we realised that the complexity of

dishes like this one is nothing found in any household.

Of all the entrees we had, the seasonal special wood-fired white snapper certainly took the cake. It is a perfectly cooked whole snapper served with lemon, cilantro and garnished with minced parsley. Each layer of the meat is perfectly tender and absorbs just the right amount of balanced

seasoning. This seemingly simple fare is the kind of protein dish that we can all enjoy in any situation, but is often associated with sentimental family moments like backyard barbeques or larger extended family gatherings. This is exactly the kind of experience Attarine wants you to enjoy – great food, heart-warming atmosphere and memorable moments. (www.attarine.com)

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GOURMET | Jakarta

The First

of its Kind Opened in early 2017, Jia is set to dazzle culinary enthusiasts with traditional Chinese cuisines infused with a modern twist. –

By Refa Koetin

Boiled Rice in Lobster Broth with Seafood and Crispy Rice

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Braised US Beef Short Ribs with Pear

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rom the remnants of a truly iconic establishment at ShangriLa Hotel, Jakarta, comes a new dining space that embodies modern Chinese eating with twice the charm and thrice the culinary brilliance. Named after the Chinese character meaning “first”, Jia strives to provide, first and foremost, a fresh take on authentic Chinese dining on the side of an appealing modern design that will satisfy any guest’s artistic palate.

Baked Scallop stuffed with Shrimp Paste - Homemade Beancurd in Barbecue Sauce

and aluminum containers line up one side of the restaurant, right next to a modern Beijing duck brick oven encased in glass.

Bridged by washed white ceiling decorated here and there with soft, warm lights giving off a loungy feel, the other side of Jia is dominated by carved solid wood, as well as massive double doors in black and gold leading to private VIP dining areas.

The signature dish at Jia is its Beijingstyle Peking duck, which is prepared on Led by Executive Chinese Chef Christopher demand only, and prepared directly at your Chai, Jia serves progressive Chinese cuisines table. Note that Jia takes this dish very seriously and you can tell because it is the while keeping traditional roots at the core. only restaurant in the country to install a Chef Chai’s creative mind lends distinct state-of-the-art oven with traditional brick aesthetic values to Jia’s dishes, as is evident exterior specifically to roast its Peking in the deep-fried prawn with almond sauce duck, which is then prepared and served dessert that’s so beautifully presented you by an expert hand dedicated solely to this almost feel sorry devouring the swans, and dish. The result is a Peking duck you won’t his approachable persona gives a breadth of forget – with crispy, rich skin and perfect, versatility to the menu, allowing just about juicy, succulent meat when wrapped with everyone to enjoy the full offering. cucumber scallion and hoisin sauce, or minced and stir-fried with vegetables.

Jia is designed with a keen attention to detail, worthy of a trend-setting modern With meat off the bone drenched in thick eatery. Oversized coffee jars filled to the honey sauce, the braised US beef short brim with various coffee beans and a ribs with pear is among the most popular collection of colourfully patterned glass

main courses at Jia. Another must-try is the boiled rice in lobster broth with seafood and crispy rice, which is also quite the spectacle as you pour crispy rice into the boiling broth, allowing the rice to absorb the creamy liquid and enhance the familiar aroma of boiling rice.

If you’re keen on trying a signature dish more rooted in tradition, go for the Ipoh special Two Salted Fish Fried Rice. Legend has it that this dish is inspired by Chef Chai’s childhood memory of enjoying his mother’s very own secret fried rice recipe.

Proud of his heritage, the chef was more than happy to share this recipe with us!

With a vastly talented leader guiding a skillful culinary team, the new restaurant at Shangri-La Hotel, Jakarta is the latest addition to the hotel’s ample culinary offerings, and as far as Chinese cuisine is concerned, Jia is leading a culinary revolution that will define industry standards in years to come, and it is only just beginning! (www.shangri-la.com/jakarta/shangrila/ dining/restaurants/jia)

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Ipoh Special

Two-Salted-Fish Fried Rice

Ingredients:

Method:

• 200g cooked rice, chilled • 50g diced salted fish • 50g Medan salted fish • 50g string beans, chopped • 50g bean sprouts • 30g shallots, thinly sliced • 1 chicken egg • 40g shrimp paste • 1tsp chicken powder • 1tsp soya sauce • Cooking oil • 30g leek or spring onion, thinly sliced

• Heat oil in a wok until hot, fry salted fish until crispy and golden, set aside.

• Heat new oil and add in shallot. Set aside.

• Sauté string beans and bean sprouts in remaining oil, then set aside.

• Sauté egg until done. Add in rice, shrimp paste, soya sauce and chicken powder.

• Stir-fry well to combine.

• Add in the two types of salted fish, fried shallots, sautéed string beans and bean sprouts.

• Toss and fry rice until well heated through • Place sliced leek on top to finish.

Serves 4

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GOURMET | Bali

1

2

3

1. Grilled Jumbo Prawns with Pickled Spicy Pineapple 2. Young Coconut Husk Salad 3. Sambal Matah

exploring Indonesia's

Tribal Cuisine Inspirational, authentic and exceedingly delicious, Kaum dishes up a trip around Indonesia to your table. –

By Christian Galbraith

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Selection of Kaum dishes

Antoine Audran

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ocated in the heart of Seminyak, Bali’s hippest resort town, Potato Head Beach Club is one of the island’s most iconic venues, synonymous with innovative cocktails, cool music and laidback vibes. What visitors might be less familiar with is Potato Head’s excellent and authentic Indonesian cuisine in its concept-driven Indonesian restaurant, Kaum.

The word Kaum means tribe or clan and the name hints at both the conceptual design and the excellent food served. Prior to opening, the Kaum culinary collective, including PTT Family CEO Ronald Akili, Kaum Brand Director Lisa Virgiano and Executive Chef Antoine Audran,

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travelled almost the entire length of the vast archipelago to discover the ingredients, flavours, textures and often unique traditional cooking methods they could replicate and present in the restaurant. The team established direct sustainable sourcing arrangements that not only contribute to the food’s authenticity, but often help impoverished local communities to develop.

Open for lunch and dinner and overlooking the pool and beach, Kaum’s design is contemporary, with wall panels using Torajan wood carving motifs, while bespoke ceramic tableware by Gaya complements the traditional serving bowls perfectly. As well as comfortable indoor and outdoor seating, there’s a long communal table running down

the centre to encourage guests to eat in the traditional family-style of Indonesia’s tribes.

Some of the signature dishes created by Chef Antoine and his team might be familiar, like the nasi goreng and rawon, but they often utilise overlooked ingredients, such as moringa leaves, considered by many Indonesians as a weed, but recently hailed as a super food. The resulting Indonesian menu includes a superb range of sambal (chilli condiments) so guests can tailor the spiciness and flavours to suit.

Like most tribal food, it’s made for communal eating, so we highly recommend ordering a mixed bag of dishes so you can graze.

Kaum does Cocktails Creative cocktails have long been the trademark at PTT Family venues, and Kaum is no exception.

Here’s a few from the serious selection of classic and Indonesian-inspired cocktails that might just tickle your taste buds.

Indo-75, a blend of lemongrassinfused gin, lemon juice, mint syrup and sparkling wine. Presented in a champagne flute, it’s cool and refreshing, a little tangy yet sweet, making it a very good choice with some of the more spicy dishes.

The Small Plates section has dishes such as Gulai Udang Aceh – prawn slowly cooked in a spicy Acehnese curry sauce, Urutan Babi Sambal Bawang – traditional Balinese pork sausage served with a spicy shallot and chilli relish, and the highly recommended Kalio Daging Sapi – tender beef braised in the West Sumatran style.

Larger servings are found in the Sharing section, with Balinese specialities including the famous Ayam Betutu Klungkung – juicy and aromatic roasted free range baby chicken stuffed with mixed Balinese spices and wrapped in banana leaf, as well as the succulent Sate Babi Kecap – pork belly satay.

From Manado, chef offers Ikan Barramundi Bakar with Dabu-Dabu – grilled fillet

of barramundi marinated with tamarind and turmeric paste, served with Manado’s famous spicy fruit and vegetable salsa.

Our must-try vegetable dish is the Bobor Daun Kelor – moringa leaves and snake gourd cooked in fresh coconut milk and served in a young coconut; thick and creamy, it’s perfect with a portion of Jatiluwih rice.

Tiki-inspired cocktails are really making a comeback. Taking the concept and adding a Bali theme, Kaum offers the Barong Zombie.

The concoction sees rum, pineapple arak, orange cucaçao, cherry liqueur and absinthe blended with pineapple juice and passion fruit syrup served in a bamboo Barong highball – outstanding, but very potent.

No matter what you order, backed by Kaum’s knowledge, the cuisine won’t disappoint. With welcoming staff, a fabulous cocktail list and views over Seminyak Beach, what’s not to like? (www.kaum.com)

Fancy a Potato Head classic? Why not go for the Rosella Margarita with rosella-infused Cimarron tequila shaken with orange curacao, vanilla and lime. There’s also a selection of sharing cocktails – perfect for groups.

Kalio Daging Sapi

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GOURMET | Bali

Elevated Asian Delights

Lamb Sate with Butter Tamarind Mariande

Ensconced on the rocky hills of Jimbaran, OPIA, Dining Destination serves age-old Asian dishes in a fresh, new way, complete with a convivial vibe that makes guests feel at home. –

By Runi Indrani

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ucked away in one of the inconspicuous corners of Jimbaran, OPIA, Dining Destination is a nice surprise – a hidden gem uncovered when one least expects it. The facade of the restaurant – stone walls, a wooden entrance, and a simple sign bearing the moniker – doesn’t give away any of the wonders inside. As guests walk in, they are welcomed by a picturesque white interior palette , a nice blank canvas for the following jaw-dropping vista of the surrounding neighbourhood.

From an elevated vantage point, patrons can really bask in the dramatic views of high stony cliffs and the last hues of the sunset before they are replaced by the lights of the Jimbaran skyline.

The tranquil white setting also makes a good contrast to the vibrant dishes served here, courtesy of Executive Chef Nicolas Lazzaroni. Nicolas made it clear from the start, OPIA serves Asian-inspired sharing plates served family style. Eager diners are expected to be curious – to want to try as

many varieties as possible. That’s why all 22 dishes (plus five desserts) are equally priced, Nicolas explained, “I don’t want people to be constricted on what they order based on the price.”

Those with a discerning eye will be able to see how every little detail at OPIA has been well thought out. Nicolas said that the natural touch and elements gracing the tables – marble coasters, wooden boards used as plates, and the roughly polished ceramic glasses – are homage to mother nature. Each table’s pièce de résistance is the tree-like centrepiece, which also doubles as the plate holder. “By placing the plates at eye level, guests are made to look at the people they’re here with, as well as the dishes, and I hope that will invoke interaction between guests as much as possible,” said Nicolas.

Having said that, there’s more to OPIA than meets the eye. The fare, though based on traditional Asian recipes, is taken to a new modern level that is sophisticated,

yet casual and relevant at the same time.

With dishes like the Thai-influenced tropical coconut king prawn salad, and the Chinese-inspired crispy duck that has been twice cooked in palm reduction and served with candied pineapple, Nicolas succeeds in creating something that strikes the right chord with long-time Asian food enthusiasts, while also giving a friendly introduction to those who aren’t too familiar with the cuisine. The crispy soft shell crab mango salad and the soy-braised Balinese black pork belly with five spice crackling steal the spotlight with a mélange of tastes and textures.

OPIA is one of the rare gems that focus on different elements – food, service, and ambience – rather than excelling in just one of them. Nicolas doesn’t want the restaurant to be known as a place that has one particular signature dish – he wants the experience to be the signature, and with the evident excellence of the food and the obvious unparalleled atmosphere, that shouldn’t be hard to achieve.

Prawn Mango and Coconut Chutney Rice Paper Roll

Twice Cooked Crispy Duck

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produce, a nice shape, hearing a song, a passing conversation... After a thought has been triggered, it’s a very pleasing feeling to re-imagine it as a new menu item.

Nicolas Lazzaroni

Nicolas Lazzaroni’s journey in the culinary world started with a humble beginning that opened his eyes to many other aspects of the hospitality industry other than just cooking.

Now, as the executive chef of OPIA, Dining Destination, Nicolas – a person of many passions – uses his knack for art and construction to create tasteful Asian dishes.

We had the opportunity to catch up with him and see what makes him tick.

E : In your opinion, what makes the cuisine of OPIA, Dining Destination special?

A: I feel that the cuisine at OPIA, Dining Destination is a part of a special concept,

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and is a part of a whole dining experience.

Respecting that is what I feel makes the cuisine special. The cuisine is designed to invoke friendly interaction between guests and their table, break down barriers of what to order, and ensure that no matter the palate there will be highlighted dishes for each individual.

E : Where do you find inspirations for new creations?

A: Inspirations for new dishes come from day-to-day life. Much like an artist, without planning or intention, certain things trigger a new idea, be it seeing special or beautiful

E : Can you describe some of the special aspects of your kitchen?

A: Without a doubt one of the most special aspects of my kitchen is the team inside.

I love to see them grow and support each other day to day. Another aspect of my kitchen is the combination of traditional and modern cooking equipment. I feel that Asian food needs to have its base recipe and cooking techniques respected, otherwise a lot of needed integrity is lost.

In the same way, there are some elements that are executed utilising modern cooking techniques to ensure that proteins and plating techniques are upholding the contemporary culinary bar.

E : Which dish at the restaurant is your favourite? Can you provide us some background on the dish’s beginnings and preparation?

A: A dish that has been a favourite from day one at OPIA is our caramelised soy braised pork belly and five spice crackling. The dish is a great example of the above statement and indeed holds tight to the base of a Chinese soy braised pork dish, but has incorporated new age cooking techniques, such as sous vide, dehydration and dusting. (www.opiabali.com)

Caramelised Soy

Braised Pork Belly · Serves 5

Ingredients

Soy braised pork belly • ½ loaf pork belly (skin separated and salted to be cooked separately) • 2l master stock • 250g Chinese cooking wine • 50g dried shiitake mushroom • 200g coriander root • 20g ginger • ¼ cinnamon stick • 40g honey • 40g soy sauce • 40g sweet soy • 5g fennel seed • 5pcs dried orange zest Master stock • 4l water • 50g ginger (cleaned and sliced) • 100g brown onion (cleaned and sliced) • 1 cinnamon stick • 10g fennel seed • 10g star anise • 4pcs dried orange skin • 40g coriander root (cleaned and sliced)

• 300g Chinese cooking wine • 100g sweet soy • 100g light soy sauce • 100g honey

Method

Pork belly 1. Simmer all aromatics in the master stock for 15 minutes.

2. Add the pork belly and press with something to make sure the belly is submerged in the master stock.

3. Simmer gently for two hours until meat is tender but not dry.

4. Take out the pork belly and press between two baking trays overnight.

5. With a sharp knife, cut the chilled pork belly into portions.

Skin 1. Scrub the skin with salt and fennel seeds.

2. Leave the salt for a minimum of two hours, then rinse and pat dry.

3. Use a silicon mat and press the pork skin flat and roast for 30 minutes at 190 degrees Celsius.

4. After the skin has had its initial cooking, slice into the desired size and fry in hot oil when ready to serve.

Putting the dish together 1. Take two portions of pork belly and heat in Teflon with 100ml of the remaining poaching liquid.

2. Simmer until the liquid starts to caramelise, then move the pork around to collect all the caramel sauce.

3. After the pork belly has obtained some caramelised colour, take it out and place it on a plate.

4. In the same Teflon, heat 50ml more of the poaching liquid and pour over the pork belly.

Add the pork skin to the frying oil and fry until bubbled and crispy.

5. Take from the oil, place on absorbent paper and sprinkle with salt.

6. Place crackling on the plated pork belly and garnish with coriander.

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GOURMET | Bali

A New Cultural Oasis in Ubud

Bhumi Green Papaya Salad

A welcome addition to the Ubud food scene, Habitat serves Pan-Asian cuisine with a range of dishes inspired by Southeast Asian flavours. The new iconic dining destination is open all day or breakfast, lunch and dinner. The menu also caters to those who adhere to a healthy diet with various balanced food and drink options. –

By Jessica C.

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Vietnamese Spring Roll

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abitat features Asian staple dishes alongside western options. Items on the menu include heart-warming soups such as Pho Bo, Pho Ga and Tom Kha Gai, Vietnamese bahn mi sandwiches, Thailand’s all-time favourite pad Thai, Philippines’ adobo chicken and Asian-style quesadillas.

The fruits and vegetables come from the farmers in Bedugul, a highland area in the north of Bali, while the coffee is supplied by a local roaster, Cening Coffee. Habitat works with local farmers and suppliers on a daily basis to not only develop high quality fresh dishes and drinks, but also to promote a sustainable business model and support local communities.

Habitat's Quarter Pounder Burger

Nestled only steps away from the famed Monkey Forest’s main gate, Habitat is easy to reach, whether you come by car, motorbike or on foot. The premises are designed and built by Hatiku Indonesia and Bisama Wood Production to offer a relaxing modern tropical dining experience with terracotta, wood and bamboo elements. The concept illustrates Ubud’s local wisdom as one of world’s most popular cultural centres, with a touch of tropical modernism.

The name Habitat was chosen to celebrate Ubud as a vibrant melting point of humans, nature and spirituality. (www.habitatubud.com)

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GOURMET | Bali

Communal Dining

Bali Style

Megibung

Authentic Indonesian food and family-style dining at Kunyit Restaurant with an elegant, contemporary Balinese twist. –

By Amanda Luxford

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Loloh Cemcem

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unyit Restaurant specialises in quality, authentic Indonesian food. There’s a strong focus on Balinese home cooking and the décor hints at the ancient Bali Aga style but with a contemporary Balinese ambience.

The restaurant is large and airy, with off-white stone walls, dark stone floors and dark wood furniture. The walls are dotted with reliefs resembling the copper batik stamps used to print cloth, while the light shades and wall decorations are a subtle reminder of the Bali of old. Outside, trees are scattered around the outdoor terrace, making it an ideal place for an evening meal with friends and family.

The ubiquitous favourites of satay, noodles, fried rice, grilled fish, grilled river prawns and seafood platter are naturally available, but why not be a little more adventurous and pick something less common, like home-style Balinese food. The easiest way to explore some of Bali’s rich culinary variety is to pick one of the two multidish Megibung choices. Megibung is a traditional Balinese meal, where an array of dishes is served to the table and everyone just helps themselves.

As most Indonesians eat with their hands rather than utensils, Kunyit Restaurant adds to the ambience with traditional hand washing at your table. Your waiter will place a ceramic dish in front of you and pour Dining at Kunyit Restaurant offers guests the full traditional experience – the welcome lemongrass-infused water over your hands from a ceramic jug so you can rinse them drink is a bright green herbal drink called before eating.

Loloh Cemcem that is believed to nurture physical health, the menu is on folding The Balinese chef, Ketut, ensures that the wooden blocks that resemble the ancient food served is authentic in every way and palm-leaf lontar manuscripts and all the uses the special mix of spices called basa food is Indonesian.

genep to imbue the Balinese food with its own unique flavour. The sambal – chilli condiments – are served on the side, and you can ask for them to be as spicy as you like.

The Megibung is served on the offering stand at the centre of the table with choices of red and white rice alongside a delightful urutan – Balinese sausage – super tasty pork and chicken satay, a crispy pork belly that is sure to have you asking for an extra portion, king prawns, vegetables and a clear turmeric chicken broth, among others.

Dessert is tropical fruit, colourful sweets, black rice pudding and deep fried bananas – all choices you can find in a Balinese home.

With the rich selection of deliciously authentic food on offer at Kunyit Restaurant, there is something for everyone.

Be sure to call in and discover the tastes of Indonesia! (www.theanvayabali.com)

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GOURMET | Bali

A creative Mediterranean

Inspired Feast

Crafted and run with genuine passion, since opening, Frestro & Bar has found itself high on the Bali bucket list of must-do bars and dining experiences. –

By Christian Galbraith

Smoked Tongue Capellini

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Ricotta Hot Cakes with Fresh Fruit (off menu special)

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he popularity of the newly opened Frestro & Bar in Seminyak will come as no surprise to Bali’s culinary and cocktail connoisseurs. The lively bar and restaurant offers a splendid menu created by one of the country’s most innovative chefs, Mandif Warrokka, backed by impressive wine, spirits and cocktail lists.

experience featuring a fantastic selection of expertly prepared dishes and specialist curated Mediterranean foods alongside a handful of international treats.

Gourmet brunch is served from 8AM and the lunch menu is available from 11AM, both until 4PM. From rolled oats bowls to house-made lamb merguez (North African sausage) served with poached egg and chutney, the gourmet brunch provides a Crafted and mixed by the winner of Indonesia’s World-Class Bartender award in good range of healthy meals to kick-start 2015, Ayib Dzuhri, and the recent winner of your day. As well as wine, cocktails, beers and spirits, the menu is complemented by the World-Class best Bali bartender 2016, a superb range of teas, coffees and coldAldho, the cocktail list offers a range of pressed juices, including the delightfully classic and signature specialties that can be ordered at the bar and in the restaurant. The named Love Potion No.9, a funky press of beetroot, carrot, lime and ginger, both a guys cook up some divine drinks, but that’s pick-me-up and detox juice. for another day; for now let’s focus on the stunning pan-Mediterranean inspired food served up in this elegant yet casual addition The lunch menu features a range of appealing dishes inspired by the different to the excellent Seminyak gastro scene. culinary influences of the Mediterranean; including pastas, pizzas, raw dishes and a With a reputation for exceptional quality selection of signature dishes like the spiced and outstanding value, Frestro & Bar, lamb soup and the camembert and apple helmed by Executive Chef Jovan Koraag calzone. offers diners an exciting all day culinary

Highly recommended and beautifully plated, the ricotta agnolotti with flamebaked cauliflower, pine nuts, gremolata crumbs served with a Champagne sabayon is heavenly, especially when paired with a quirky New World Chardonnay.

The dinner menu is an expansion of the lunch menu, and sees the addition of some extra items like the grain-fed Black Angus tenderloin and the absolutely stunning 21-day aged Tokusen cote de boeuf served with hand-cut fries and organic salad. For something a little lighter, try the coffee wood-smoked quail paired with a fresh Italian Chianti or perhaps a light French Beaujolais? Delicious.

The relaxed yet plush dining space is behind the bar, segregated by the floor-to-ceiling wine cabinets and overlooks the bustling open kitchen, although you are free to take meals in the bar. It’s a casual yet plush dining space supported by knowledgeable and helpful staff and a restaurant fully deserving of its place on the Bali bucket list. (www.frestro.co.id)

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King Mackerel Ceviche

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Ingredients:

Method:

· 100g fresh king mackerel, diced or thickly sliced · 10g sweet corn, boiled · 3g Serrano chilli, thinly sliced · 3g shallot, thinly sliced · 1g Italian parsley, roughly chopped · 1g onion chives, thinly sliced · 2g coriander, roughly chopped · Juice of 1 lime · 5 ml good olive oil · 2g salt (extra to taste) · 2g black pepper, crushed (extra to taste)

1. In a mixing bowl, stir in mackerel, shallots, parsley, coriander, lime juice, olive oil, salt and pepper. Mix well and let it sit for around one minute to let the acidity partially cook the fish.

2. Stir in the rest of ingredients and mix well.

3. Check the seasoning and adjust if necessary.

4. Plate on a nice bowl, garnish with fresh mint leaves and nasturtium flowers.

5. Serve with a handful of crispy sweet potato chips. Heaven!

GOURMET | Singapore

GRILLED 1

3

4

2 1. Burratina / Vine Tomato / Rocquette / Balsamic Cream / Extra Virgin Olive Oil 2. Tiger Prawn / Edamame / Iberian Chorizo / Tomato Coulis

3. Air Dried Venison Hunter Ham / Jamón Ibérico De Bellota / Wagyu Beef Bresaola

4. Hot Seafood Plate of Maine Lobster / Hokkaido Scallop / Skull Island Tiger King Prawn / Fremantle Octopus / Little Neck Clam

Osia Steak & Seafood Grill is a chic Michelin-starred restaurant at Resorts World Sentosa that is the perfect setting for a casual gourmet get-together with family and friends.

–

By Amanda Luxford

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Grain Fed Black Angus Beef Tenderloin

Valrhona Hot Choc Soup

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Chef Scott Webster & Chef de Cuisine Douglas Tay

he exacting standards of Australian celebrity Chef Scott Webster and Singapore’s own imaginative Chef de Cuisine Douglas Tay keep the focus at Osia Steak and Seafood Grill firmly on the ingredients at this welcoming and comfortable Michelin-starred eatery.

Featuring sophisticated, modern Australian cuisine utilising supreme quality meat, seafood and unique Australian herbs, all flown in from Australia or specially sourced globally, the menu is hearty, healthy and extremely satisfying. A further dimension is added to the creative and seasonally fresh dishes by an impressive cellar of New World wines carefully curated by Scott and his sommeliers to give diners an unforgettable epicurean experience.

We advise starting your meal with the aromatic, signature stone-hearth flat breads, renowned for their lightly crispy outside, fluffy insides and plentiful, divine toppings, including curry coconut, macadamia pesto and truffled Kalamata olive, all accompanied by the quirky “toothpaste” dip.

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A justifiably famed feature of the Osia menu is the incredible meats. Indulge in the rare Byron Bay Berkshire pork, raised slowly on an organic diet in a boutique farm to give it a unique sweet, juicy tenderness. Grilled on the stone hearth, the pork rack is perfection.

The beef is no less incredible, with the ultimate choice being the supremely delicate flavours of MS 9+ Mayura Station Matsusaka signature full-blood wagyu beef rib eye, a steak that will ensure your taste buds will forever be in your debt!

If fish is more to your liking, then the Maine lobster or delicious Freemantle octopus with its spicy, tangy accompaniments are both superb options. All the grilled meats and seafood are served with the range of high quality sauces one would expect, or why not be tempted by the gorgeous apple-butter barbecue sauce if you fancy something a little different? A selection of seasonal vegetables and carbs can be ordered on the side.

For those who just can’t make up their minds, Osia offers a tempting range of sharing plates. These will suit every taste

and choosing a selection is the perfect way for groups to sample just what this stunning restaurant can offer.

But whatever you eat, do be sure to leave room for Scott’s famed dessert – hot chocolate soup – his specialty harking back to his early days in London. Served on a slab of dark slate he presents molten Valrhona chocolate cake, accompanied by black pepper vanilla ice cream and topped with a sesame crisp. The hot, oozing, rich dark chocolate is a taste sensation made even more divine with the cool, creamy zing of the ice cream; a fitting end to an unforgettable meal.

With numerous awards under its belt won over the years, including best new restaurant in 2010, Singapore’s best restaurant in 2014 and one Michelin star in the inaugural 2016 Michelin Guide Singapore, it’s no wonder that Osia Steak and Seafood Grill is a very popular choice both for Resorts World Sentosa guests and those with the sole purpose of partaking in the fabulous dining. (www.rwsentosa.com/Osia)

Fremantle

Octopus

Cooked Octopus Ingredients:

· 500g Fremantle octopus tentacles · 750ml water · 75g carrot, peeled/diced · 75g yellow onion, peeled/diced · 20g garlic, whole · 20g young ginger, sliced · 20g coriander · 30g spring onion · 7g red chilli · 5g fine salt · 1.5g black peppercorns · 10g vegetable oil

Method:

1. Sauté all the vegetables with oil until lightly brown.

2. Pour in the water and bring to the boil.

3. Simmer and let it reduce for about 15 minutes.

4. Place the octopus in the liquid.

5. Cover and place in a hot oven at 120˚C for approximately 30-45 minutes.

Kyuri Cucumber Relish Green Chilli Confiture

6. Once cooked, remove from liquid.

7. Grill over high heat.

8. Slice into bite-sized pieces.

Green Chilli Confiture Ingredients: · 125g green chilli · 12g shallots, peeled · 15g garlic, peeled · 12ml lime juice · 3g coriander · 7g fine sugar · 2.5g fish sauce · 15ml water

Method:

1. Pan roast the green chilli, garlic and shallots until brown.

2. Remove the pulp from the green chilli.

3. Place all ingredients into a blender and blend until coarse.

Kyuri Cucumber Relish Ingredients: · 145g kyuri cucumber, peeled/grated · 8g green chilli, brunoise · 25g shallots, peeled/sliced · 20g spring onion, sliced · 2.5g coriander, sliced · 2g lime rind · 35ml lime juice · 2.5g fine salt · 0.5g black pepper · 5g fish sauce · 25ml grapeseed oil · 8ml rice wine vinegar · 30g palm sugar

Method:

1. Mix all the ingredients except the cucumber together.

2. Once mixed, add the grated cucumber and mix well.

Serves 5

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GOURMET | Singapore

The Senses A Feast For All

Roasted Turbot and Stuffed Zucchini Flower

Dining at L’Atelier de Joël Robuchon is a corporeal feast where each and every sense is immersed in a platter of rich, stimulating sensory input.

–

By Amanda Luxford

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Green Asparagus Mimosa Egg Style, Vanilla Vinaigrette

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he drama begins the moment you walk in. The walls and curtains are a deep scarlet, the ceiling black and the carpet black with red swirls. There are deep luxurious leather armchairs in dark grey and black and huge pillars that just beg to be touched.

Around the corner, the chromatic decor continues; the red leather seating and black or dark wood surfaces provide a shrewdly designed setting for the near theatrical, yet deceptively calm urgency of the busy stainless steel, red and black kitchen, itself framed by shelves of glass jars packed with vibrant vegetables.

Chocolate Lightness in Dulcey Mousse, Vanilla Crumble

details. From preparation to the immaculate plating, Chef de Cuisine Lorenz Hoja has eyes like a hawk and misses absolutely nothing.

With à la carte, tasting menus and discovery menus, your taste buds have every opportunity to indulge in the most perfectly created, cooked and presented seasonal foods, accompanied by an extensive and excellent cellar of wines.

The inspiration, imagination, ingredients and skill of the kitchen team mean that every dish is magnificent. The prawn tartare with ginger confit has lacy black buckwheat wings with flecks of gold; the creamy foie gras shavings wrapped around beef jelly are Your eyes just won’t know where to look first! a masterpiece that melts in the mouth and taste divine with puy lentils marinated in If possible, take a seat at the long counter for wasabi; the Burgundy-style slow braised beef cheek in a thick, red wine gravy with baby the best possible view of the chefs in action onions and thick, deep fried chunks of bacon and their meticulous attention to the tiniest

has a depth of flavour that few can prepare so expertly.

The beef comes with something that Joël Robuchon is renowned for – his mashed potatoes. It is quite astonishing that this humble side dish can be so sublime, but it is a perfect reflection of Joël Robuchon’s philosophy of attention to even the minutest detail: every ingredient must be exactly right, combined and cooked in such a way as to make the whole much greater than the sum of its parts, regardless of whether it’s mashed potato or a complex fine dining menu.

The flair, aplomb and spirit evidenced at L’Atelier de Joël Robuchon meet the master’s exacting expectations and, for those looking for a sublime dining experience, this two Michelin-star restaurant found in the heart of Resorts World Sentosa is simply bound to impress. (www.rwsentosa.com/latelier)

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, L onglet ∙ ClasSic Beef Tartare ∙

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Ingredients:

Method:

· 520g hanging tenderloin · 48g spring onion · 28g capers · 8g Italian parsley · 112g Heinz spicy tomato ketchup · Splash Tabasco · 4 egg yolks · 4g Worcestershire sauce · 105g Grapeseed Oil · 25g Dijon mustard · 3g salt · Freshly ground black pepper

1. For the sauce, slowly mix the ketchup, mustard, Tabasco and egg yolk with a small whisk, incorporating the grapeseed oil little by little. Put in the fridge.

2. Mix the lemon juice and salt, then very slowly, with an electric blender, mix in the olive oil to get a homogenous texture.

3. Cut the cleaned tenderloin into very small cubes and mix with the sauce. Season to taste.

Add the finely chopped onions, capers and parsley.

Serves 4

GOURMET | Hong Kong

An Inviting Home

Away From Home

Miso Cod

Welcome to a contemporary izakaya with a spacious garden terrace overlooking the historic Central Police Station; KOKO is a sanctuary in the heart of Hong Kong. Delight in a unique menu that pays homage to Japan’s culinary history through dishes that use Japanese techniques and ingredients, while sipping on a rare sake specially selected by Hidetoshi Nakata or a Japanese-inspired drink whilst lounging among the city lights. –

By Jessica C.

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Bjoern Alexander & Philip Chan

O

pened in December 2015, KOKO is a partnership between KEE, which was founded in 2001 by Hong Kong-based Austrian Christian Rhomberg and his wife Maria as a private members club, and world-famous footballer, fashion icon and sake ambassador, Hidetoshi

Nakata, bringing a new Japanese social dining concept to Hong Kong.

During dinner, KOKO’s team can suggest sake pairings according to your menu choice to elevate the taste of the food and support the social sharing concept of KOKO. Guests are also able to choose from an ever-

Ume Sour

changing list of sakes curated by Nakata’s company, Japan Craft Sake Company, featuring a wide variety of rare and vintage sake shipped directly from Japan, many of which are not readily found in Hong Kong. Unlike most Japanese restaurants in Hong Kong, which serve sake by the bottle, KOKO offers 10 to 15 different sakes by the

Tsukune

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glass so that guests can experience the whole spectrum of Nihonshu. Whisky drinkers can enjoy a selection of Japanese whiskies from Hakushu, Yamasaki, Yoichi, to Suntory without breaking the bank. The list of Japanese whiskies is continually evolving so diners can try something new on every visit. KOKO’s cocktails, which are crafted with Japanese whiskies and sake liqueurs, are light and fresh, making them perfect for sundowners on the terrace and matching perfectly with the food.

The izakaya-style contemporary menu allows guests to rediscover Japan through KOKO’s eyes. Signature dishes include Spicy Seafood Soup, Chu-Toro Tartare, Rock Shrimp Tempura with Chili Mayo, Chicken Tsukune with Soft Egg and Nori, Clams in Sake, Baby Back Pork Ribs, Uni Crab Hotpot, and Lamb Chops with Black Garlic and Hatcho Miso. The Dark Chocolate Green Tea Fondant with Vanilla Ice Cream is a must for dessert lovers. As the seasons change, KOKO’s chefs create daily specials to showcase the best seasonal Japanese delicacies, as well as unique local ingredients. (www.kokohk.com)

Brunch

Every Saturday from noon until 4PM, KOKO offers its signature bottomless brunch. Patrons can enjoy an unlimited selection of the restaurant’s signature dishes with items such as tuna tartare and deep-fried chicken wings, as well as a selection of desserts, accompanied by a cocktail list including the Ume Sour and Ringo Spritzer. It’s a weekly event you don’t want to miss!

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exquisite Cocktails

Instilling Character

in the Finest Stills

Coming from one of Scotland’s first distilleries to be legally licensed, The Macallan Edition No. 2 embodies the brand’s rich history and centuries of experience. Join us on a journey back in time to the brand’s past and understand why The Macallan is one of the greatest whisky producers today.

I

n 1824 Scotland, when all the other barley farmers had been distilling whisky in the area for centuries from surplus crops during the quieter winter months, barley farmer and school teacher Alexander Reid approached the Earl of Seafield with a grand vision of establishing a dedicated distillery. This wasn’t considered a conservative move at the time, but Reid was determined to realise his plans. By the time the facility was up and running, it was one of the first fully legal and licensed distilleries in Scotland.

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–

By Refa Koetin

Several hardworking owners, a long line of prized brews and a couple of centuries later, The Macallan distillery is recognised as a global manufacturer of whiskies famed for its product quality above all else.

The Macallan’s curiously small spirit stills are credited with the distinctively rich, fruity “new make” spirit of The Macallan.

Their unique size and shape give the spirit maximum contact with the copper, helping to concentrate the new make spirit and provide the viscosity and rich, fruity, full-bodied

flavours so characteristic of The Macallan.

There are fourteen of these curiously small stills crafted from copper, each holding an initial charge of 3,900 litres. These brilliant stills and their exceptional brewing capability are so famous that they have even appeared on the back of a Bank of Scotland GBP10 banknote!

The Macallan doesn’t stop merely at having stills that produce the best spirits. Further along the brewing process, the distillers take a very small portion, or cut, from the

spirit stills, which exemplifies the distillery's character. It is a prime reason for the fullbodied richness of The Macallan’s new make spirit. The clear, colourless spirit is at an average 63.5% alcohol by volume. This distinctly robust new make spirit is full of character and is the starting point for all Macallan.

Fully realising that 80 percent of the flavour of a whisky is derived from the cask it is matured in, The Macallan invests a great deal of resources in maturing its stills. As a result, The Macallan’s oak casks are the single greatest contributor to the outstanding quality, natural colours and distinctive aromas and flavours of The Macallan. The master distillers know exactly which cask is needed to produce certain taste notes. Spanish sherry-seasoned oak casks deliver flavours and aromas of chocolate orange, dried fruits and spices; American sherry-seasoned oak casks primarily provide sweet citrus, light spice, vanilla and light oak flavours and aromas; American bourbon-seasoned oak barrels give flavours and aromas of sweet citrus, coconut and oak.

The Macallan Edition No. 2 The latest fruit of The Macallan’s triedand-tested distilling savvy, The Macallan Edition No. 2 is a creative collaboration between Bob Dalgarno, the brand’s master whisky maker and the three Roca brothers, co-founders of El Celler de Can Roca, twice named best restaurant in the world.

The Macallan Edition No. 2 recently made its debut in the Indonesian market and in the short time following its launch in February 2017, it has received loud praise and is quickly becoming whisky connoisseurs’ favourite spirit. (www.themacallan.com)

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Colour Golden Syrup ABV 48.20% Nose Treacle, ginger, toffee apples and rich fruits. Layers of vanilla open into tropical fruits and subtle green wood.

Palate Warm with spice as cracked black pepper and cloves join with hints of chocolate, brown sugar, oak and nuts. Finally, liquorice and brandy snaps come through.

Finish Full, slow, warm and wonderfully viscous.

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exquisite Cocktails

Capturing

The Earth’s Beauty

Belonging to Maison Ferrand, one of the oldest spirit brands in the Cognac region, Plantation continues its longstanding tradition of rum distillation, dating back to 1651, and strives to capture the fascinating diversity of The Caribbean and Latin America. –

By Refa Koetin

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Alexandre Gabriel

F

ounded in 1989 by Alexander Gabriel, Maison Ferrand is one of the oldest spirit brands in the Cognac region. The 1990s saw Alexandre Gabriel combing the Caribbean in search of the best rums of the region, heralding the birth of Plantation – an artisanal range of rums from the great terroirs of the tropics. Fifteen years of dedicated rum-making later, Alexandre is awarded Master Blender in the World’s Best rum awards and wins the prestigious GOLDEN BARREL AWARD in 2012.

The Plantation rum range honours the softness of Barbados, Guyana and Grenada; evoking the exotic and adventurous maritime commerce that ruled the day. Driven by each rum-producing country’s unique terroir, the brand’s passion and character is supported by

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its strong heritage with maturing techniques utilising bourbon casks and the tropical double-ageing method.

to help contribute more to their growth and success in the region.

Q: What is it like working with Alexandre Gabriel and how involved is he, as current President and Owner of Maison Ferrand?

A: Honestly, it’s an absolute pleasure and privilege to know and work for a person like Alexandre Gabriel. He is an absolute gentleman and everything is done at the highest standards. These are goals I personally aspire to. Alexandre is very involved in all things Maison Ferrand, Q: Dan, could you tell us a little bit about especially on the product development side, how you came to join Maison Ferrand?

A: I had previously worked with the Ferrand which I believe has made the business what it is today. portfolio for around four years in Australia and New Zealand through my distribution Q: What plans are in place to increase business, Neat Spirits. The role for regional the brand’s foothold even further in sales manager came up in early 2016. I love the Ferrand business and brands and wanted Indonesia?

Maison Ferrand Regional Sales Manager, Asia Pacific, Dan Walker, took some time to share more about Plantation – the brand’s current best products in Indonesia, what it’s like working closely with the group’s leading persona, and a highly-coveted variety of Plantation available in the country.

A: Education, training and awesome brand activations - I won’t divulge too much more. You will just have to watch this space; maybe something about a Pineapple Party in Bali.

Q: What big things can we expect from Plantation Rum in 2017 and beyond?

A: What we always do best - new product development! We are always bringing out new and innovative creations that excite the discerning spirit drinker. My suggestion – keep an eye out for our new Maison Ferrand Extreme range!

Q: Among Plantation Rum’s portfolio, which three would be your top recommendations for our discerning readers?

A: My top three favourites would have to be Plantation 3 Star, the best white rum in the world for a traditional daiquiri but also a rum that can be enjoyed neat on the rocks; Plantation 5 Year Barbados, best rum pound for pound in the world, great in Mai Tais and shots! And Plantation 20th Anniversary. I call this my breakfast rum - so good you could put it on your cereal in the morning.

Q: We’ve heard news about a limited batch of Plantation Pineapple. Are we going to see some in Indonesia and what we can expect from this batch?

A: Yes, for sure. The demand was, and still is, very high for this delicious product.

We do however now have larger stocks worldwide so you will start to see more coming into Indonesia and other parts of South East Asia in the next few months.

My recommendation is a pineapple daiquiri served on the rocks. Amazing! (www.plantationrum.com)

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exquisite Cocktails

Ji

at Bale Sutra 1706

Since opening mid last year, Ji at Bale Sutra at the Hotel Tugu Bali has been a special addition to the surf community of Canggu. This new restaurant serves a selection of dishes that celebrate Japanese traditions fused with other exotic cultural influences alongsde specialty cocktails in a beautiful and unique setting. –

By Jessica C.

Fuji

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W

alking through one of the three unique doorways is entering a mythical experience for the senses, one that has you lingering between the pleasures of this world and those of another.

Leading the heart of this journey is the namesake and inspiration of this unique Japanese-cum-Peranakan Chinese dining experience, the 310-year-old Kang XI period temple that Tugu Hotels founder and designer Anhar Setjadibrata rescued from ruins in Java and completely reconstructed on the island in Indonesia where the temple originally landed hundreds of years ago.

The fusion of the ancient Japanese and Chinese cultures, which are reflected not only in the ornate animal carvings of the Chinese temple’s elegant dark wood façade, but also in the restaurant’s branding, an innovative take on Japanese calligraphy highlighting the fanciful flora, fauna and cultural elements of the region, offers animated glimpses into the past while at the same time spearheading into the future. The temple exemplifies the nearly 2,000-year-old relationship between the two cultures and stands as testament to the vast influence the more ancient China had on aspects of life in Japan.

Yuzu, Mint and Basil Sorbet

Ji, which fittingly means temple in Japanese and Chinese, at Bale Sutra 1706 has three different sections; the hip, exotic, historic Red Room, which houses the majestic centuries-old temple with artefacts from old Balinese culture; the Front Bar, with eclectic, maximalist design surrounding an ancient Kabuki theme, serving Asianinspired mixologist cocktails, fine wines and sake; and the Upstairs, which is a seaview and alfresco casual dining area and lounge under the stars. The establishment also offers a wine to go and delivery service, which aims to provide the villas in Bali with the most affordable fine wines and sake on the island.

A culinary aficionado’s dreams will be fulfilled in the selection of dishes that celebrate Japanese traditions fused with other exotic cultural influences. After feasting on a meal such as the Dragon of Ji Roll shaped as a dragon, the Crab and Fennel Tsukiji Salad, the most melt-in-yourmouth Pork Belly with ginger and scallion, the Smokey Salmon Zaru Soba with homesmoked salmon belly and citrus broth, Yuzu, Mint and Basil sorbet, Green Tea cheesecake and Peach Millefeuille, guests

can be forgiven for assuming they have sampled from a monarch’s personal menu.

Patrons who venture through the decadent proceedings downstairs to the upper floor lounge can find themselves enchanted by another version of heaven: the 180 degree

view of the magical Indian Ocean’s crashing surf as it ebbs and flows onto the exotic sands of Canggu Beach This is how Ji at Bale Sutra’s journey culminates and where all guests’ senses find their ancient match in the fusion of time and space. (www.jiatbalesutra.com)

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COCO

Sexo

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Ingredients:

Method:

• 60ml aromatic coconut • 45ml Sagatiba Cachaca • 40ml passion fruit purée • Dry ice

1. Put ice in a mixing glass and add the passion fruit purée, aromatic coconut and Sagatiba Cachaca.

2. Shake well and then transfer into the serving glass.

3. Put dry ice in a coconut bowl and place the glass containing the cocktail inside.

4. When serving the cocktail at the bar or table side, poor hot water on top of the dry ice for smoking effect.

exquisite wine pairing

B r i n gthe i n gBet ter Inspired by the pioneering spirit and its longstanding history, Beringer celebrates the better things in life with a global campaign that involves all of the brand’s friends and enthusiasts. –

By Refa Koetin

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W

hen the Beringer brothers, Jacob and Frederick established Beringer Vineyards in the great expanse that is Napa Valley, they had a vision of producing exceptional quality wines that would rival even the finest wines of Europe. The land itself, which stretches for just 30 miles and is a few miles wide, contains uniquely diverse microclimates and soils favourable to the cultivation of a wide range of wine varieties, including Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Zinfandel, and Cabernet Franc. Fully realising this vast potential, the brothers’ drive and determination, paired with hard work and innovative thinking, carried the brand to become California’s longest continually operating winery today. Led by Jacob’s great great-grandson, Chief Winemaker Mark Beringer, Beringer now cultivates over 650 hectares across Napa’s best appellations, as well as Sonoma County and Paso Robles, naming itself as one of the region’s preeminent producers with a rich portfolio of wines.

Today, Beringer’s Founders’ Estate collection honours the pioneering sense of discovery that brought founding brothers Jacob and Frederick Beringer to 130

California with dreams of crafting fine wine. The Founders’ Estate line of wines offers concentrated expressions of the most popular varietals, steeped in quality that comes from Beringer’s history of crafting great wines from all over California for over 130 vintages.

Started in the final quarter of 2016, the brand’s promise to “bring the better” to consumers has manifested into a series of international campaign visuals that evoke Beringer’s authentic American heritage under the #BetterBeckons Instagram persona. The campaign featured Instagram sensation Murad Osmann (@MuradOsmann) as he traversed the scenic Napa Valley, and from there the spirit of better has spread wildly to friends of Beringer worldwide, as they too, added their own inspirational photos to the campaign.

Specifically for Indonesia, the campaign made its debut at Food, Hotel & Tourism Bali, an international trade event for the F&B and hospitality industry, and it will continue to run well into 2017. The Better Beckons campaign has been coming to life as a series of in-store visuals in various outlets across Indonesia, including a photo contest for a chance to win a trip to Beringer vineyards at Napa Valley. Visit www.beringer.com/betterbeckons for more information. (www.beringer.com)

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Top

Pe ople's Picks

We went up close and personal with Instagram celebrities and wine aficionados to get their take on the Beringer’s Founders’ Estate wines. Inspired by the campaign and Beringer’s own charming appeal of history and innovation, they shared their thoughts below.

Cabernet Sauvignon @bcorputty The Founders’ Estate Cabernet Sauvignon is a deep concentrated red colour wine. Would be nice if you decant the wine for 7-10 minutes before drinking. Food pairing suggestion, mediumcooked sirloin with black pepper sauce, lamb chopped chimicurri sauce, or medium rare rib eye with mushroom sauce. Highly recommended for a big group dinner.

Chardonnay

Pinot Noir

@myfunfoodiary "Beringer is a unique brand with a very diverse portfolio, and the Founders’ Estate Chardonnay in particular has some very interesting mix.

In my experience, the Chardonnay paired with paella was divine because it brings out the prawn and other seafood found within."

@foodaffair First of all, we really enjoyed pairing the delicious food here at Por Que No with fabulous wines from Beringer. My personal favourite is the Founders’ Estate Pinot Noir because of its sweetness and very low tannin. It goes really well with the beef steak, which turned out to be really fantastic!

Merlot @hdrynas Starting with the fruity aroma and complex flavours, the Beringer Founders’ Estate Merlot surprised me with a very robust flavour when paired with aglio olio tuna. The wine finished dry and with just the right amount of bitterness in the aftertaste.

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Sauvignon Blanc @yentithongahan My personal favourite for aperitif is the Founders’ Estate Sauvignon Blanc. It is fresh with the right acidity, a hint of melon and tropical fruit in the palate, and fully complemented by its silky texture and lingering finish.

exquisite Dessert

A Legendary

Pastry Parlour

With a solid reputation and an iconic cake that has been famous in Jakarta since the 1980s, The Mandarin Cake Shop remains a big name in the pastry and dessert scene today. –

By Refa Koetin

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I

t was early 1980, just before the year’s holiday season, and scores of people were queuing up outside one of the most popular pastry shops in town to secure a package or two of the most talked about treat to take to their family and loved ones. The American chocolate cake from The Mandarin Cake Shop at Mandarin Oriental Jakarta has been popular among dessert enthusiasts since not long after it was launched, and the now-legendary cake marked the start of an era that would see The Mandarin Cake Shop as the city’s go-to pastry shop for high quality pastries, cakes and every dessert in between.

In the present day, The Mandarin Cake Shop offers freshly baked pastries, cakes and a large variety of savoury delicacies; all crafted by the experienced team of talented and passionate pastry chefs. The pastry shop also comes with a show kitchen easily accessible from the hotel’s lobby, as well as the adjacent all-day dining venue, Cinnamon, ensuring every visit to the shop, whether it’s a simple pick-up or drop-off of a custom-made order, delivers an engaging experience like no other.

We had the privilege to sit down with Executive Pastry Chef Remi Martinazzo as the humble chef talked about The Mandarin Cake Shop’s current favourite selections, what it takes to be a successful pastry chef, and shared a delectable recipe of his own.

E : How long have you been with Mandarin Oriental Jakarta and how did you end up here?

A: I’ve been with Mandarin Oriental Jakarta for a year and three months now, and it’s my first experience in Indonesia. I started out in renowned patisseries, such as Patisserie Frederic Cassel in France, before moving to London, where I worked for several five-star establishments, including the 2-Michelin star restaurant Sketch and The Connaught.

I picked up this interesting opportunity as a pastry chef to discover different flavours and different ways to enjoy food, and naturally I took the offer to relocate here.

E : Presentation is just as important as taste when it comes to dessert. What inspires you to stay creative?

A: I believe every chef gets his own personal styling based on his background, experiences, or personality. My current creations are mostly inspired by these factors, as well as my adventures since I arrived in Jakarta. To stay progressive, we 134

Remi Martinazzo

also look at competitors or other chefs and try to mix and match these influences.

E : What can guests expect to find at The Mandarin Cake Shop that they won’t find anywhere else?

A: The entire range of products – from our cakes to pralines and cookies – is exclusive to our kitchen and you won’t find them anywhere else. As you may know, our cake shop has been on the map since the 80s, and originality is our strongest suit, which is why we constantly challenge ourselves to be better than we were yesterday.

E : Among the current products, what

is your one favourite that you’d say is the crème-de-la-crème of the pastry shop?

A: The creations made with exotic coconut and pandan. For me, these are very refreshing with very distinct flavours.

E : Can you tell us a little bit about the goodies we’re going to enjoy today?

A: We have the cappuccino tart, which is

ganache infused with fresh coffee and fresh chocolate. The next is our variation of red velvet. I discovered there’s a big interest in red velvet cupcakes in the city, so I decided to make ours with a little twist – a fruitcake with a layer of sponge cream and raspberry.

E : I understand you’ll be sharing a recipe with us as well?

A: Yes, I’m very happy to share the recipe for our chocolate and coconut tart, which is sea salt-infused tart with chocolate mousse and 75% dark chocolate cream.

E : In your opinion, what does it take to be a successful pastry chef?

A: Cooking or baking in general, I think, is more than just a job. It starts with passion nurtured by self-discipline and curiosity, able to learn from anyone and anything to improve. You also have to be able to adjust your own style in accordance with recent trends and changes. (www.mandarinoriental.com/jakarta/finedining/the-mandarin-cake-shop)

Chocolate & Coconut Tart

Chocolate sweet paste Ingredients • 125g icing sugar • 250g butter • 375g flour • 35g whole egg • 30g cocoa powder Method 1. Cream the butter and icing sugar together in a bowl until well combined, then beat in the whole egg, one at a time, until fully incorporated.

2. Mix in the flour and cocoa powder until the mixture comes together as a ball of dough.

3. Tip the pastry onto a floured work surface and knead briefly until smooth.

4. Wrap the pastry in cling film and chill for 30 minutes. Alternatively, freeze for use at a later date.

5. Roll the dough, cutting a disc bigger than your case ring and line the tart case. Store in the fridge for 30 minutes then trim the edge of the tart.

6. Pre-heat the oven to 160C. Bake for 1215 minutes.

Chocolate and coconut cream Ingredients • 50g milk • 150g coconut milk • 30g caster sugar • 75g egg yolk • 190g dark chocolate Method 1. Combine the ingredients in a bowl and whisk.

2. Place the bowl on top of a saucepan of simmering water, stir gently until thick.

3. Combine with the melted chocolate, and then pour into the baked tart case to set.

4. Store in the fridge until set.

Coconut mousse Ingredients • 7g gold gelatine • 250g coconut milk • 30g caster sugar • 250g whipped cream • 250g desiccated coconut Method 1. Soak the gelatine in cold water, keep in the fridge for 15 minutes.

2. In a saucepan, combine the sugar and 20 percent of the coconut milk, bring to boil. Drain the gelatine and add the warm mixture. Stir well; add the rest of the coconut milk.

3. Whip the cream smoothly.

4. Stir the coconut milk mixture into the whipped cream.

5. Mould immediately, store in your freezer until fully frozen.

6. Unmold and roll in the desiccated coconut, then place on the tart.

Sea salt chocolate Ingredients • 200g dark chocolate (70%) • 5g crushed sea salt

Method 1. Melt and temper the chocolate to 30-31C. 2. Crush the sea slat flakes using a soup spoon and add to the tempered chocolate.

3. Spread finely on baking paper then when it starts setting, cut into squares or any other shape and keep in the fridge until fully set.

4. Use to decorate the coconut mousse.

* The chocolate and coconut tart is an exclusive recipe especially for Exquisite Taste readers.

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AFTER DINNER NIGHTLIFE

A Touch of Fantasy in

Hong Kong

Ophelia, a welcome addition to the Hong Kong nightlife scene, has brought sophistication and tantalizing entertainment to the city with its one-of-a-kind space and exquisite décor.

–

By Jessica C.

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T

he creative mastermind behind some of Bangkok and Tokyo’s most popular restaurants, bars and clubs, such as Iron Fairies, Maggie Choo’s, Sing Sing Theatre, J. Boroski Mixology and many more, Ashley Sutton, has done it again at Ophelia! As with much of Sutton’s work, where the décor hints at the Far East, Ophelia is no different. Taking inspiration from Hong Kong’s history, waitresses in cheongsams sashay through the intimate alcoves and semi-private rooms reminiscent of the city’s 19th century upscale opium dens, brought into modern day through the use of intricate metalwork, handmade plush velvet furniture and resplendent peacock feathers. Sutton explained that this is a place where people can go to escape the boredom of everyday life and enter a world that looks like something out of a dream, where fantasies can turn into reality.

On entering Ophelia through Mr Wong’s Aviary, guests are greeted by two large peacocks and those with a keen eye for detail will quickly notice that the interiors are an ode to the magnificent peacock: from the peacock pictures, each individually screen painted on bamboo; the 32 steel, copper and stainless steel industrial peacock art pieces with plumage

made out of real peacock feathers; to the 600,000 ceramic tiles that were individually hand-painted to get the colours of the peacock feather’s eye. Sutton’s love for industrial materials is most apparent on the Terrace, where the roof and walls are made of steel plates to create a different atmosphere from the rest of the place. Large metal fans, laser cut into the shape of peacocks, adorn the walls and if you look closely enough you’ll see that even the overhead fans have a laser cut feather pattern on the blades.

Ophelia’s cocktails are equally striking. The unique list of cocktails takes inspiration from her Cabinet of Curiosities, where aromatics, Asian herbs, spices and fruits have been used to create a sense of being on an exotic journey. Signature cocktails include Uncaged, made with Ocho Blanco Tequila, cherry purée, agave nectar, orange liqueur and grapefruit juice; Paparazzi,

made with Black Magic Spices Rum, activated charcoal, orange juice, banana liqueur and Veuve Clicquot champagne; and Sapphire Pursuit, made with Aviation gin, lemon and grapefruit juice, maraschino cherry and violet liqueur. Guests are also able to enjoy shared tapas dishes especially created to match the cocktails.

To complete this experience for all the senses, the sultry cocktail lounge is host to some of the most sought-after entertainment in town. With every visit, guests can expect a surprise element of entertainment, with the only constant being the muses with their opium pipes suspended above the bar setting the tone for the decadence that will unfold. A fantasy wonderland for nocturnal escapades, expect a one-of-akind experience at Ophelia; reservations are highly recommended. (www.ophelia.com.hk)

Mr Wong, a longtime shopkeeper in Wanchai, was well known for his collection of rare and exotic birds. One day, he received the most beautiful bird he had ever seen, a stunning Javanese Peacock with a copper ring band inscribed simply with the word “Ophelia” on it...

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Ophelia Signature

Cocktails

Uncaged • 40ml 8 Tequila Blanco • 20ml Cherry Pure • 15ml Triple sec • 30ml grapefruit juice • Pachouli mist

Paparazzi • 35ml Blackmagic Rum • 20ml orange juice • 15ml banana liqueur • Activated charcoal • Veuve Clicquot Top

Sapphire Persuit • 45ml Aviation • 15ml violet liqueur • 5ml simple syrup • 15ml Luxardo Maraschino

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Spalicious

Thermes Marins

Ba li Sp a

Set against the backdrop of AYANA Resort and Spa BALI’s beautifully landscaped tropical gardens, Thermes Marins Bali is the only Thermes Marins spa in Southeast Asia. The extensive facility incorporates spa villas, treatment rooms, beauty salon, reflexology and relaxation lounge, steam and sauna rooms and one of the world’s largest Aquatonic® seawater jet pools.

–

By Jessica C.

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T

here are two Thermes Marins Bali spa centres situated within the resort. The Spa in AYANA Resort and Spa BALI is an expansive space that measures 22,000 sq.m. and offers a total of 53 treatment rooms.

The most exclusive venue for an indulgent wellbeing experience is Spa on the Rocks, consisting of two treatment villas anchored on natural rocks surrounded by the waters of Jimbaran Bay in the Indian Ocean. The spa complex also encompasses an 18-hole golf putting course, three floodlit tennis courts, cold plunge pool, gym, spa boutique, Spa CafĂŠ and Honzen Japanese restaurant.

In addition to the unique wellbeing centre at Ayana, there are 6 rooftop treatment

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Spa Cafe The café serves low calorie, healthy spa cuisine, fresh organic salads, sandwiches, fruits, yogurt, fresh vegetable and fruit juices, plus a range of aromatic teas in an air-conditioned indoor or outdoor garden setting.

Thermes Marins Bali’s original food is specially created to provide a healthy and balanced dining experience before, during or after your treatment. All of the fresh food products are natural and grown around the island and delivered fresh to their kitchen. This guarantees the ultimate taste and nutrition for a healthy and balanced diet. The emphasis is on fresh products and simple preparation methods to ensure the maximum nutritional benefit, assisting with your body’s daily needs for essential vitamins, BCCA`s, minerals, proteins, fats and oils, carbohydrates, sodium and fibre.

Detox Salad

rooms at neighbouring sister hotel RIMBA Jimbaran BALI by AYANA. The extensive spa menu offers both ancient Eastern healing therapies and modern European treatments, from Thalassotherapy to unique signature treatments developed exclusively for Thermes Marins Bali, as well as non-surgical cosmetic procedures, such as anti-ageing facials and body slimming. Only the highest quality products are used, including La Mer, Thermes Marins and LPG technology.

Our favourite treatments include the AYANA Facial. This is a refreshing, organic and all-natural facial using nature’s

best ingredients, such as yogurt, orange, oatmeal, quail egg and honey. Our must-try treatment is without a doubt the AYANA Fusion 90-minute massage. This rubdown uses fresh herbal ingredients such as ginger, galangal, pandan leaf, turmeric and lemongrass. Steamed herbal pouches containing AYANA’s fresh herbal blend of three healing gingers reputed for their healing and rejuvenating properties are used to relax tight muscles making way for the long, flowing, deep tissue strokes, acupressure and gentle stretching techniques that follow. (www.ayanaresort.com)

One of our favourites is the Rebalance Juice made of apple, cucumber, fresh ginger and mint leaves. The apples contain pectin, which reduces cholesterol levels, and ellagic acid, known as an anti-cancer agent.

Cucumbers are high in minerals and one of the best natural diuretics known. Ginger improves digestion and circulation, sore throats and inflammation of any sort. We also love the Detox Salad, made with tomatoes, celery, avocado, nuts and orange vinaigrette. Beneficial to the heart, antioxidant and rejuvenating. Be sure to make lunch or dinner at the café part of your spa experience.

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The Residences at The Ritz-Carlton Jakarta, Pacific Place Located only steps from the Indonesia Stock Exchange and in the heart of the financial centre, it is only fitting that The RitzCarlton Jakarta, Pacific Place offers a luxury stay that is rich in experiences and sophisticated in its details.

Whether Jakarta is your place of business, frequent vacation destination or permanent home, The Ritz-Carlton's Executive Residences offer an opportunity to enjoy the comforts of luxury living with renowned legendary service. Available with one, two

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“A popular destination for both local and visiting business travellers, The Ritz-Carlton Jakarta, Pacific Place is wellversed in playing host, with an array of elegant event venues and professional services.”

The Ritz - Carlton Jakarta, Pacific Place Sudirman Central Business District (SCBD) Jalan Jendral Sudirman Kav. 52 - 53 Jakarta, 12190 Indonesia (+62) 21 2550 1888

Name : Mr/Ms/Miss ........................................................................................

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INDONESIA • Half year (3 issues) • Full year (6 issues)

IDR 185.000 IDR 350.000

Singapore • Half year (3 issues) • Full year (6 issues)

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Please send the subscription form for payment instructions to: Fax: (+62 361) 759 184 or Scan and Email to: circulation@exquisitemedia.co.id

Please complete all the fields & fax the completed form to (+62) 361 759 184.

“Two-Night Stay in a Two-bedroom Residence, inclusive of breakfast for two, at The Ritz-Carlton Jakarta, Pacific Place”

Subscriptions can also be made by telephone to (+62) 361 759 180 or by email to pa@exquisite-media.co.id. This payment transfer should represent the full payment amount, excluding any applicable bank charges and deductions.

Kindly fax the transfer proof to confirm your payment to (+62) 361 759 184.

Exquisite Taste is published every two months and distributed throughout Asia Pacific. Please note that our minimum subscription term is 6 issues (1 year).

or three bedrooms, the 139 apartments feature spacious floor plans, walk-in wardrobes, a private balcony and floor-to-ceiling windows with stunning Jakarta views.

Located atop the Pacific Place Mall, The Ritz-Carlton places guests in the midst of a unique area that combines residences, corporate offices and luxury shopping, with Soekarno-Hatta International Airport also only 45 minutes away.

EXQUISITE MEDIA BALI OFFICE

JAKARTA OFFICE

Ruko Sunset Indah I

Le Green Office, Unit 2.6 & 2.7

Jalan Sunset Road No. 89 Kav. 8

Jalan Penjernihan II No. 10

Kuta, Badung, Bali 80361, Indonesia

Bendungan Hilir, Jakarta Pusat

Tel: (+62) 361 759 180, 759 184

10210, Indonesia

(+62) 851 0515 6622

Tel: (+62) 21 5793 9423

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Reserve a stay at The Residences at The Ritz-Carlton Jakarta, Pacific Place from ritzcarlton.com/jakartapacificplace

@Xquisite_Media exquisitemedia

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DIRECTORY

BALI Ah Yat Abalone RIMBA Jimbaran BALI Jalan Karang Mas Sejahtera, Jimbaran Bali 80364, Indonesia T: (+62) 361 846 8468 www.rimbajimbaran.com Alila Seminyak Jalan Taman Ganesha No. 9 Petitenget, Kerobokan Bali 80361, Indonesia T: (+62) 361 302 1888 E: seminyak@alilahotels.com www.alilahotels.com/seminyak Arwana Restaurant The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali Kawasan Pariwisata Nusa Dua Lot N2 Bali 80363, Indonesia T: (+62) 361 771 327 www.arwanarestaurant.com AYANA Resort and Spa BALI Jalan Karang Mas Sejahtera, Jimbaran Bali 80364, Indonesia T: (+62) 361 702 222 www.ayana.com BLANCO par Mandif Jalan Raya Tjampuhan Museum Blanco Complex Ubud 80571, Indonesia T: (+62) 361 479 2284 E: info@blancoparmandif.com www.blancoparmandif.com Cuca Jalan Yoga Perkanthi, Jimbaran Bali 80364, Indonesia T: (+62) 361 708 066 www.cucaflavor.com Four Seasons Resort Bali at Jimbaran Bay Jimbaran, Kuta Selatan Bali 80361, Indonesia T: (+62) 361 701 010 www.fourseasons.com/jimbaranbay Four Seasons Resort Bali at Sayan Sayan, Ubud Bali 80571, Indonesia T: (+62) 361 977 577 www.fourseasons.com/sayan Frestro & Bar Jalan Petitenget 108, Kerobokan Bali 80361, Indonesia T: (+62) 361 9345 888 E: info@frestro.co.id www.frestro.co.id GROW Jalan Raya Petitenget No. 8L, Seminyak Kerobokan Kelod, Badung Bali 80361, Indonesia T: (+62) 361 894 7908 E: info@growbali.com www.growbali.com

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Shiro

Habitat Jalan Monkey Forest 88X, Ubud Bali 80571, Indonesia T: (+62) 361 971 633 E: info@habitatubud.com www.habitatubud.com

Maya Sanur Jalan Danau Tamblingan Bali 80228, Indonesia T: (+62) 361 849 7800 E: info@mayasanur.com www.mayaresorts.com/sanur

Happy Chappy Chinese Jalan Beraban No. 62, Seminyak Bali 80361, Indonesia T: (+62) 361 474 1959 www.happychappychinese.com

Mejekawi Jalan Kayu Aya No. 9, Seminyak Bali 80361, Indonesia T: (+62) 361 736 969 www.kudeta.com/mejekawi

Ji at Bale Sutra 1706 Hotel Tugu Bali Jalan Pantai Batu Bolong, Canggu Bali 80361, Indonesia T: (+62) 361 473 1701 E: ji@tuguhotels.com www.jiatbalesutra.com

OPIA, Dining Destination Jalan Bukit Permai No. 2, Jimbaran Bali 80361, Indonesia T: (+62) 361 472 4298 E: hello@opiabali.com www.opiabali.com

Kaum Potato Head Beach Club Jalan Petitenget 51B, Seminyak Bali 80361, Indonesia T: (+62) 361 300 7990 E: reservations.bali@kaum.com www.kaum.com Kayuputi The St. Regis Bali Resort Kawasan Pariwisata, Lot S6, Nusa Dua Bali 80363, Indonesia T: (+62) 361 8478 111 www.stregisbali.com La Finca Jalan Subak Sari 77, Batu Belig Bali 80361, Indonesia www.lafincabali.com Mandapa, a Ritz-Carlton Reserve Jalan Kedewatan, Ubud, Gianyar Bali 80571, Indonesia T: (+62) 361 4792 777 www.mandapareserve.com

Padma Resort Legian Jalan Padma No. 1, Legian Bali 80361, Indonesia T: (+62) 361 752 111 E: reservation.legian@padmahotels.com www.padmaresortlegian.com Padma Resort Ubud Banjar Carik, Desa Puhu, Ubud Bali 80572, Indonesia T: (+62) 361 301 1111 E: reservation.ubud@padmahotels.com www.padmaresortubud.com Robert Marchetti The Plantation Grill Double-Six Luxury Hotel, Seminyak Fourth Floor, No. 66, Double Six Beach Bali 80361, Indonesia T: (+62) 361 734 300 www.plantationgrillbali.com Sangsaka Jalan Pangkung Sari 100X, Kerobokan Bali 80361, Indonesia T: (+62) 812 3695 9895 E: info@sangsakabali.com www.sangsakabali.com

Sanje Restaurant The Seminyak Beach Resort & Spa Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T: (+62) 361 730 814 E: info@theseminyak.com www.theseminyak.com Sheraton Bali Kuta Resort Jalan Pantai Kuta, Kuta Bali 80361, Indonesia T: (+62) 361 846 5555 E: bene.bali@sheraton.com www.benebali.com Shiki Japanese Restaurant Hilton Bali Resort Jalan Raya Nusa Dua Selatan Bali 80361, Indonesia T: (+62) 361 773 377 www.baliresort.hilton.com Shiro One Eleven Bali Pangkung Sari No. 3, Seminyak Bali 80361, Indonesia T: (+62) 361 731 343 E: reservations@shirobar.com www.shirobar.com Sofitel Bali Nusa Dua Beach Resort Kawasan Pariwisata BTDC, Lot N5 Nusa Dua, Bali 80361, Indonesia T: (+62) 361 849 2888 E: H9078@sofitel.com www.sofitel-bali-nusadua.com Soleil The Mulia, Mulia Resort & Villas – Nusa Dua, Bali Jalan Raya Nusa Dua Selatan, Kawasan Sawangan, Nusa Dua Bali 80363, Indonesia T: (+62) 361 301 7777 www.themulia.com/soleil-nusa-dua Starfish Bloo W Bali – Seminyak Jalan Petitenget, Kerobokan, Seminyak Bali 80361, Indonesia T: (+62) 361 3000 106 www.wbaliseminyak.com Sundara Four Seasons Resort Bali at Jimbaran Bay Himbaran, Bali 80361, Indonesia T: (+62) 361 708 333 www.sundarabali.com

The Restaurant at The Legian Bali Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T: (+62) 361 730 622 E: legian@lhm-hotels.com www.lhm-hotels.com/legian-bali The Stones Hotel-Legian, Bali – A Marriott Autograph Collection Hotel Jalan Raya Pantai Kuta Bali 80361, Indonesia T: (+62) 361 300 5888 www.marriott.com Urchin Jalan Laksmana 22, Seminyak Bali 80361, Indonesia T: (+62) 361 736 319 E: info@urchinbali.com www.urchinbali.com

JAKARTA Akira Back MD Place 12th floor Jalan Setiabudi Selatan No. 7 Jakarta 12910, Indonesia T: (+62) 857 777 88 777 E: info@akirabackindonesia.com www.akirabackindonesia.com Aoki Japanese Cuisine Hotel Gran Mahakan Jalan Mahakam I No. 8, Blok M Jakarta 12130, Indonesia T: (+62) 21 720 9966 E: info@granmahakam.com www.granmahakam.com Attarine Jalan Gunawarman No. 11A Jakarta Selatan 12110, Indonesia T: (+62) 21 2277 1256 www.attarine.com

Bengawan Keraton at The Plaza, a Luxury Collection Hotel, Jakarta Jalan M.H. Thamrin Kav. 15 Jakarta 10350, Indonesia T: (+62) 21 5068 0000 www.keratonattheplazajakarta.com/bengawan Eight Treasures Plaza Indonesia South Gate Level 4 Jalan M.H. Thamrin Kav. 28-30 Jakarta 10350, Indonesia T: (+62) 21 2992 31239 Fairmont Jakarta Jalan Asia Afrika No. 8 Gelora Bung Karno Jakarta 10270, Indonesia T: (+62) 21 2970 3333 E: reservations.jakarta@fairmont.com www.fairmont.com/jakarta FJ bistro Jalan Kemang Raya No. 6, Kemang Jakarta 12720, Indonesia T: (+62) 21 718 2736 www.fjl-group.id Four Seasons Hotel Jakarta Jalan Jend. Gatot Subroto Kav. 18 Kuningan Barat Jakarta 12710, Indonesia T: (+62) 21 2277 1888 www.fourseasons.com/jakarta Il Mare Hotel Mulia Senayan, Jakarta Jalan Asia Afrika, Senayan Jakarta 10270, Indonesia T: (+62) 21 574 7777 E: info@hotelmulia.com www.themulia.com/jakarta-dining Jia Shangri-la Hotel Jakarta Kota BNI, Jalan Jend. Sudirman Kav. 1 Jakarta 10220, Indonesia T: (+62) 21 2922 9999 www.shangri-la.com/jakarta/shangrila

Negev

The ANVAYA Beach Resort Bali Jalan Kartika Plaza, Tuban, Kuta Bali 80361, Indonesia T: (+62) 361 759 991 E: reservation@theanvayabali.com www.theanvayabali.com The Holy Crab Jalan Petitenget No. 50, Seminyak Bali 80361, Indonesia T: (+62) 361 474 1391 www.theholycrab.co.id Sea Grain

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Osia Bar & Restaurant

JW Marriott Hotel Jakarta Jalan DR Ide Anak Agung Gde Agung Kav E.1.2 No. 1 & 2 Kawasan Mega Kuningan Jakarta 12950, Indonesia T: (+62) 21 5798 8888 www.marriott.com/jktjw Mandarin Oriental Jakarta Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 21 2993 8888 www.mandarinoriental.com/jakarta Negev City Plaza Building Ground floor, Jalan Gatot Subroto No. 42 Jakarta 12780, Indonesia T: (+62) 21 5297 1333 www.negevgastro.com Sana Sini Restaurant Pullman Jakarta Indonesia Jalan M.H. Thamrin 59 Jakarta 10350, Indonesia T: (+62) 21 3192 1111 www.pullmanjakartaindonesia.com/sana-sinirestaurant-2 Teratai Chinese Restaurant Hotel Borobudur Jakarta Jalan Lapangan Banteng Selatan Jakarta 10710, Indonesia T: (+62) 21 380 5555 E: welcome@hotelborobudur.com www.hotelborobudur.com The Dharmawangsa Jakarta Jalan Brawijaya Raya No. 26, Kebayoran Baru Jakarta 12160, Indonesia T: (+62) 21 725 8181 E: reservation@the-dharmawangsa.com www.the-dharmawangsa.com The Hermitage, a Tribute Portfolio Hotel, Jakarta Jalan Cilacap 1, Menteng Jakarta 10310, Indonesia T: (+62) 21 3192 6888 E: hermitage.jakarta@tributeportfolio.com www.tributeportfolio.com/hermitage The Westin Jakarta Jalan HR. Rasuna Said Kav. C-22 T: (+62) 21 2788 7788 E: westin.jakarta@westinjakarta.com www.westinjakarta.com 146

KOKO

Tien Chao Chinese Restaurant Gran Meliá Jakarta Jalan H.R. Rasuna Said Kav X-0, Kuningan Jakarta 12950, Indonesia T: (+62) 21 526 8080 E: info@granmeliajakarta.com www.granmelia.com

Osia Bar & Restaurant Resorts World at Sentosa #02-140/141 26 Sentosa Gateway Singapore 098139 T: (+65) 6577 6560 E: osia@rwsentosa.com

www.rwsentosa.com/Osia

SINGAPORE Cure 21 Keong Saik Road Singapore 089128 T: (+65) 6221 2189 E: reserve@curesingapore.com www.curesingapore.com Forest森 Equarius Hotel 8 Sentosa Gateway, Resorts World Sentosa, Singapore 098269 T: (+65) 6577 7788 or (+65) 6577 6688 E: Forest@RWSentosa.com www.rwsentosa.com/forest L’Atelier de Joël Robuchon Restaurant 8 Sentosa Gateway, Resorts World Sentosa Singapore 098269 T: (+65) 6577 7888 / (+65) 6577 6688 E: Robuchon@RWSentosa.com / Dining@ RWSentosa.com www.rwsentosa.com/latelier Lolla No. 22 Ann Siang Road Singapore 069702 T: (+65) 6423 1228 E: info@lolla.com.sg www.lolla.com.sg Ocean Restaurant by Cat Cora 8 Sentosa Gateway, S.E.A. Aquarium, Level B1M, S.E.A. Aquarium Singapore 098269 T: (+65) 6577 6688 www.rwsentosa.com/oceanrestaurant

HONG KONG Foxglove G/F, 18 Ice House Street / 6 Duddell Street Hong Kong T: (+852) 2116 8949 E: reservation@foxglovehk.com www.foxglovehk.com Viet Kitchen & Bar G/F Nexxus Building, 41 Connaught Road Central, Hong Kong T: (+852) 2806 2068 E: info@vietkitchenhk.com www.vietkitchenhk.com Belon G/F, 41 Elgin Street Central, Hong Kong T: (+852) 2152 2871 E: info@belonsoho.com www.belonsoho.com KOKO 5/F, 77 Wyndham Street Central, Hong Kong T: (+852) 2109 1777 E: info.koko@keeclub.com www.kokohk.com Ophelia Shop 39A, 1/F The Avenue 200 Queen’s Road East, Lee Tung Avenue Wan Chai, Hong Kong T: (+852) 2520 1117 E: info@ophelia.com.hk www.ophelia.com.hk

The Restaurant at The Legian Bali showcases the finest produce found in Bali and using a combination of French and Southeast Asian techniques, emphasizing robust flavors.

B e ach f ront D i n i ng

This spacious, fine-dining brasserie-style restaurant offers a range of light, healthy and delicious meals from breakfast through dinner. The dining room opens out onto a poolside terrace, offering a postcard worthy seascape of the shimmering Indian Ocean.

Indulge yourself with a six-course Degustation menu, “Discovery” created by Executive Chef Luke MacLeod accompanied by Wine Spectator’s award winning list.

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

www.LHM-hotels.com reservation@thelegianbali.com

BALI’S HOTTEST SEAFOOD AND MEAT GRILL Double-Six Luxury Hotel, Fourth Floor, No. 66 Double Six Beach, Seminyak, Bali reservations@plantationgrillbali.com / +62 (0)361 734 300 Discover More @plantationgrillbali |www.plantationgrillbali.com

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Let’s head upstairs after dinner #slingbarseminyak