Exquisite Taste / November 2015-January 2016

A Brunch Of Fun Ex pe ri e n c i n g T h e Be st Bru n c h e s i n Asi a

HOT REVIEWS:

OLIVIER / SOCIEATY / PALA ADAS/ KAMPOENG BALI / THE PUHU / MIKUNI / 1945 / FELIX / SUMYITAI/ …AND MANY MORE!

UP CLOSE & PERSONAL WITH: PAOLO GIONFRIDDO

AGUNG ARDIAWAN

JUSTIN QUEK

PEDRO SAMPER

W RETREAT & SPA BALI - SEMINYAK PRESENTS

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“finest indonesian cuisine re-invented”

www.blancoparmandif.com info@blancoparmandif.com Jl. Campuhan, Museum Blanco +62361 479 22 84 +62812 7777 3000 Ubud, 80571, Bali - Indonesia

Welcome to Kampoeng Bali, RIMBA’s authentic Balinese village dining experience.

Experience the Bali of yesteryear with a culinary journey at Kampoeng Bali, RIMBA’s distinctive Balinese cultural performance restaurant. Inspired by Bali’s rich cultural heritage and exotic cuisine, indulge the senses during one of Bali’s legendary sunsets, as a traditional market atmosphere comes to life. Enjoy lush rice paddy views and a sumptuous buffet featuring Bali’s most famous specialties including ‘babi guling’ or suckling pig. A magical Kecak dances promise to delight guests of all ages.

Open on Monday, Wednesday and Friday at 6.00pm.

Rp. 450.000 ++ per adult | Rp. 225.000 ++ per child | Rp. 150.000 ++ per person for entertainment only.

For information and reservations: t. +62 361 846 8468 | www.rimbajimbaran.com | fb.reservation@rimbajimbaran.com

PUBLISHER’S NOTE

The Hunters’ Meal

W

ith the holiday season rapidly approaching, the always popular brunch takes on a new dimension as chefs create an extraordinary array of dining options designed to casually ease us through the weekend.

So if it's the best brunches in Bali, Jakarta, Singapore or Hong Kong you crave in the lead up to Christmas and New Year, then this pulsating edition of Exquisite Taste is exactly what you need. Join us as we explore and experience the most tantalising and delicious Sunday and Weekend Brunches served at some of the region's most exceptional hotels and restaurants.

In Bali, we check out the Astor Diamond Champagne brunch at Kayuputi, The St. Regis Bali Resort, as well as the brunches at FIRE and Starfish Bloo in W Retreat & Spa Bali - Seminyak, plus the fantastic offerings from The Mulia, Mulia Resort & Vilas - Nusa Dua, Bali, COMO Shambhala Estate, Bali, Anantara Seminyak Bali Resort, Nikki Beach Bali, Sofitel Bali Nusa Dua Beach Resort, Grand Nikko Bali and the Sofitel Bali Nusa Dua Beach Resort's Brunch à la Française.

Heading to Hong Kong, we glimpse into the brunch scene at the Mandarin Oriental, Hong Kong's Clipper Lounge and WHISK at The Mira Hong Kong before heading south to Singapore where we feature The Ritz-Carlton, Millenia Singapore's Colony Champagne Brunch, as well as The Kitchen Table at W Singapore-Sentosa Cove and Edge at the Pan Pacific Singapore.

Back into Indonesia the focus shifts to Jakarta with an in depth look at Rosso, Orient 8, Scusa, Pearl at the JW Marriott Hotel Jakarta, as well as the evergreen Bogor Cafe at the Hotel Borobudur Jakarta, Asia Restaurant at The Ritz-Carlton Jakarta, Mega Kuningan and the Keraton at The Plaza, a Luxury Collection Hotel, Jakarta's Bengawan Brunch.

In this packed edition we also meet Marijn Coertjens, head of the chocolate team at The Peninsula Hong Kong, and spend some quality time with Chez Gado Gado's Chef Quib at the Jimbaran fish market before heading back to one of Bali's most iconic restaurants where he cooks up a treat.

We then take a look at our very own Exquisite Wine Dinner, where we launched our Exquisite Mobile website and apps developer, at the fantastic Ristorante da Valentino in Jakarta, after which we're highlighting some of the most happening eateries in the Gourmet section. And naturally we catch up with all the hot news in the region, including a peek at what's going on over the upcoming holiday period.

Here's wishing all our readers a wonderful Christmas and a prosperous New Year!

Lenny Marlina Tanu Publisher

I14

TEAM PAGE

PUBLISHER

CHIEF ACCOUNTING OFFICER

Lenny Marlina Tanu

Evy Mariana Tanu

MANAGING EDITOR

PERSONAL ASSISTANT

Refa Koetin

Patricia Angella

EDITORIAL TEAM/CONTRIBUTORS

ADMINISTRATION OFFICER

Heidy Zainuddin Tenissa Tjahjono Amanda Luxford Christian Galbraith Jake Fredricks Louise N. Michael H.

Susanto Vira Hadi Putra

BUSINESS DEVELOPMENT MANAGERS

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16 II

Bless every

mouthful of

culinary delights

Ju-Ma-Na Restaurant Perched high on Bali’s southernmost cliffs with a dramatic view that overlooks the magnificent Indian Ocean, Banyan Tree Ungasan’s signature restaurant Ju-Ma-Na serves an irresistible selection of novel modern cuisine with an Asian twist accompanied by an extensive collection of wines. Ju-Ma-Na, which is derived from an Arabic word that means ‘silver pearl’ in English, offers not only the finest food but also sublime cocktail creations

Banyan Tree Ungasan, Bali Jl. Melasti, Banjar Kelod Ungasan, Bali 80364 Indonesia Phone: +62 361 300 7000 / 704 477 Fax: +62 361 300 7777 Email: jumana@banyantree.com

Ju-Ma-Na Bali

JuMaNa_Bali

@JuMaNaBali

CONTENTS

NOVEMBER 2015 / JANUARY 2016

26

GRAPEVINE Tirtha Dining appoints new executive chef, Cakes Attack from Brooklyn American Cakery, Patron Tequila dinner at Bengawan and more.

Stay on top of the latest updates and news from the region’s culinary industry and beyond.

37

. 24

CALENDAR A look at some of the latest happenings in the culinary world for Christmas and New Year.

. 36

EXQUISITE MEDIA EVENT Fun party pictures and updates from Exquisite Media’s latest event: Exquisite Media Wine Dinner at Ristorante da Valentino.

. 38

UP CLOSE & PERSONAL Exquisite Taste sits down with renowned chefs: Paolo Gionfriddo, Agung Ardiawan, Justin Quek and Pedro Samper as they share valuable insights and recipes for success.

. 44

18 III

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BR ATION FESTIVE CELE li Nusa DUa at Sofitel Ba and of Christmas cheers

r with a round m e Season this yea Beach Resort! Fro Celebrate the Festiv tel Bali Nusa Dua Year revelries at Sofi friends and h wit e oic rej , 16 a highlight of New 5 January 20 to the New Year on 20 December 2015 offers. ve ati ebr cel of p ndu family with our rou m IDR 799,000++ ustation dinner fro Christmas Eve deg ++ 00 9,0 from IDR 69 Christmas brunch

E ENOTECA GRILL | OSTERIA BAR | SEAFOOD STEAKHOUSE &

m IDR 1,200,000++ ustation dinner fro New Year’s eve deg ++ from IDR 699,000 New year’s brunch

+62 361 849 2888 t N5 - Bali 80363 lo x le mp Co DC , BT Dua Beach Resort 9078 Sofitel Bali Nusa www.sofitel.com/

www.sofitel.com

CONTENTS

NOVEMBER 2015 / JANUARY 2016

94

COVER THEME: BEST BRUNCH IN THE REGION Ever wanted to know how and when brunch was invented? Read about brunch's history, as well as some of the best places to brunch in the region, handpicked by our editors for your brunching pleasure.

. 58

EXQUISITE WINE STORY Patrick Lachapele, a wine expert, sits down with our editor and shares his inspiring stories.

. 97

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GOURMET BALI

GOURMET JAKARTA Featuring some of our favourite new eateries and hang-out spots in Jakarta, including Pala Adas, Olivier, 1945 and SociEATy; make sure you visit these chic restaurants and enjoy the great ambiance and irresistible food.

. 101

IV 20

Approaching the end of 2015, Bali is getting even livelier! Catch our reviews on some of the best restaurants on the Island of the Gods.

What you can expect to see: Settimo Cielo, Ju-Ma-Na, The Puhu and many more.

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CONTENTS

NOVEMBER 2015 / JANUARY 2016

127 GOURMET SINGAPORE Fairmont Singapore presents Mikuni, an elegant restaurant that serves delectable dishes. Also in this edition, Sum Yi Tai, a place where Dragons gather and eat and drink.

. 124

GOURMET HONG KONG

137

In Hong Kong, we stopped by Felix, Sushi Ta-ke and Le Relais de L’Entrecôte, three exquisite restaurants that will satisfy your appetite when visiting Hong Kong.

. 128

EXQUISITE DESSERT The Peninsula Hong Kong's Belgian chocolate master, Marijn Coertjens, talks chocolate with Exquisite Taste!

. 132

AFTER DINNER / NIGHT LIFE

140

Exquisite Media visited Astor Bar at The St. Regis Singapore, one of the hottest bars in Singapore with its timeless elegance, historic cocktails and premium champagnes in the most sophisticated of settings.

. 135

SPALICIOUS Exquisite Taste’s spa experts this time around review the deliciously exotic milk treatment over at Gaya Spa Wellness. With the luxury milk bath treatment, you will feel refresh and rejuvenated.

. 138 V 22

THE GRAPEVINE

Astrolabe W ine Dinner at E&O

On 6th October, the Managing Director of Astrolabe wines, Jason Yank, graced E&O restaurant at Mega Kuningan with a fun and intimate wine dinner. The 2014 Province Sauvignon Blanc from Marlborough, New Zealand, accompanied the evening’s appetizer of Hanoi crispy spring rolls and miang kham of soft shell crab, while the 2010 Sauvignon Blanc from the Taihoa Vineyard and the 2008 The Rocks Pinot Gris, Marlborough were paired with main courses of crunchy caramelized chicken, open Peking duck steamed buns and grilled beef salad.

The second main courses of the evening, were accompanied by the 2013 Pinot Noir, Wrekin Vineyard and 2013 Pinot Noir,

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Sleepers Vineyards, two of the newest single vineyard wines of Astrolabe. Only 300 each were produced worldwide, and the guests were delighted to caught a taste of these highly coveted vintages at the dinner.

To wrap up the evening, sweet dessert was paired with the 2009 Riesling, Astrolabe Farm.

The casual dining scene was merry and full of warmth as Jason explained the properties of each wine and guided the guests through a mental tour of Marlborough vineyards and beyond. (www.astrolabewines.co.nz) Twice Cooked Beef Short Ribs

THE GRAPEVINE

Artiyasa

Mangkudiasa

Arik Yuliana

Suyanta

Arta Wijaya

AN INTENSE COMPETITION BETWEEN

After its enormous success in 2014, the Hilton Worldwide F&B Masters competition is back. The F&B Masters is an internal multifaceted competition where Hilton staff from all over the world can develop their skills, creativity and gain real-world experience.

Aimed at recognising and celebrating outstanding talent in the culinary arts, the competition is a fantastic opportunity for Conrad Bali’s star performers to show off their skills and compete against the best in the world.

Held in Southeast Asia only in 2014, the 2015/2016 competition has now been extended to the Asia Pacific region. The competition itself is divided into five categories: Culinary, Bar, Barista, Sommelier and Pastry. It is an honour for Conrad Bali to be represented by its creative talent, namely: Mangkudiasa, the 26

creator of the signature Coffeeto coffee, in the Barista category, Arik Yuliana, the bartender who created the exquisite cocktail Fish Bowl, in the Bar category, Arta Wijaya in the Sommelier category, Rim Japanese Restaurant’s Chef Artiyasa in the Culinary category and Suyanta in the Pastry category. The five successful competitors from Conrad Bali are going to compete against representatives from the other Hilton Worldwide properties in Indonesia. They will then proceed to the regional (Asia Pacific) championships if successful.

The competition commenced in July and a regional final will take place in February 2016. Only the three final rounds (at the hotel, country and regional levels) will be staged. (www.conradbali.com)

THE GRAPEVINE

Dragonfruit carpaccio

With Ryoichi Kano starting his new position as executive chef this September at Bali’s Tirtha Dining and Tirtha Bridal, this Japanese chef has some pretty big shoes to fill. He follows in the illustrious footsteps of fellow compatriot and executive chef, Hiroyuki Meno, regarded as one of Japan’s most acclaimed French chefs. However, armed with exceptional culinary skills and flair highly suited to Tirtha Bridal and Tirtha Dining’s renowned French with Japanese influenced cuisine – his new appointment as executive chef promises to be a recipe for success.

Positioned on Uluwatu’s cliff-tops, on Bali’s southernmost coastline, Tirtha Dining presents a dinner-only bespoke restaurant, providing an intimate, open-air setting for romance, special celebrations and wedding receptions, and ranks as one of the island’s premier fine-dining French restaurants. Tirtha Dining is also part of Japanese-owned Tirtha Bridal, Bali’s premier wedding specialist, whose dedicated wedding chapel and gardens – heaven-sent for outdoor wedding party dining – are located next door.

New Executive Chef Ryoichi established his French cooking skills under a former Cordon Bleu master at Petit Cube in Kobe.

While in Tuscany and Emillia- Romagna, Italy, he also perfected his Italian culinary

28

Amadai Urokoyaki

skills, later returning as head chef of the new Italian-French restaurant, Bibbi, in Kobe. Here, Chef Ryoichi started utilizing aspects of French cooking techniques in his home-cooked Italian dishes. His move into fusion cuisine, however, started after he was appointed as head chef at Kyoto’s prestigious Au Bec Fin and using Kyoyasai, local Kyoto produce, in his French dishes.

Chef Ryoichi also introduced Japanese elements into the cuisine: inspired by the local custom of not wasting any food, Chef Ryoichi adopted this as his cooking philosophy, incorporating parts of ingredients that are usually discarded, even fish scales and bones, thus ensuring the greatest respect for the ingredient while simultaneously presenting a gastronomic dining experience.

This unique approach and philosophy appealed to Tirtha Bridal’s founder-general manager, Yuka Koreyasu: “Chef Ryoichi’s creativity and way of thinking outside the box is exactly what we’re looking for at Tirtha Bridal and Tirtha Dining. He welcomes the challenge of bringing local ingredients and produce into his cuisine by preparing them using traditional French and Italian methodologies, combined with authentic Japanese flavours.” (www.tirthadining.net)

SPENDSOME WINSOME Hearty Thanksgiving . Enchanting White Christmas . Dazzling New Year

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THE GRAPEVINE

Salt Grill by Luke Mangan Hosts Chef’s Night Off

Chef Victor Omar Taborda

Chef MJ Olguera

Taking advantage of their quieter Monday evenings, three of Jakarta’s celebrity chefs gathered at Salt Grill to prepare a special dining experience.

Presenting a quirky new concept that allows head chefs to make the most out of their Monday “night off”, Salt Grill brought together chefs Silverio Martinez Altamirano from Motel Mexicola Bali, Nicholas Rada from Cassis Kitchen Jakarta and Victor Omar Taboda from Cloud Lounge Jakarta as they joined Executive Chef MJ Olguera in an exclusive dining event to remember.

On the big night on 31st August, loyal customers waited patiently at the cigar bar and lounge as the chefs and their crews made preparations for the evening’s treat. As the guests enjoyed cocktails and canapés, the lounge filled with warm conversations.

When the time came to dine, privileged guests were treated to Chef Silverio’s grilled

barramundi with achiote sauce and sweet potato salad, Chef Olguera’s prawn ravioli and corn puree, Chef Rada’s tomato and tamarind braised beef short rib, and Chef Omar’s deliciously guilty dessert platter. Each of the dishes was served with matching wines from Tariquet to complete a perfect chefs’ night out. (www.saltgrillindonesia.com)

AMAZING GRILLS with

ROGER MOOKING The Asian Food Channel recently brought Roger Mooking, the star of Man Fire Food, which is currently airing on the channel, to Indonesia to host a couple of intimate dinner events. Having earned a reputation as one of Canada’s premier chefs, Mooking has developed a culinary philosophy built on the perfect execution of globally inspired culinary traditions.

Mooking hosted two dinner events on Sunday, 13th September and Monday, 14th September at the trendy BLUEGRASS Bar & Grill Jakarta with a hearty five-course dinner featuring unique pairings of Asian and Western flavours. Guests were indulged with mouth-watering dishes such as steamed duck egg with king oyster mushroom, sesame oil and razor herbs, beef tenderloin with black bean shrimp and broccoli dust, and to end the dinner on a sweet note, a delicious mango lassi ice cream with honey rosewater, pistachio and Indian puffed rice. (www.asianfoodchannel.com)

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5 Spiced Float, Braised Lamb with Micro Green , Pickled Carrots and Ginger

THE GRAPEVINE

Sarong goes spicy celebrating

INDIAN CUISINE

On October 3rd, a very special luncheon was held at Bali’s fine dining FrenchMediterranean restaurant, Metis, to showcase the wines of Matua - the very first winery to produce Sauvignon Blanc in New Zealand. As a final stop on a worldwide tour, chief winemaker Nikolai St George landed in Bali to exhibit a selection of their legendary collection.

Matua began as a small family-run winery in West Auckland, New Zealand in 1974, when founding brothers Ross and Bill Spence planted vines with a vision to revolutionise the New Zealand wine industry. Today, Matua produces a wide range of distinctive varieties that have quickly gained an international reputation as innovative, fruit-driven wines that are both approachable and appealing to consume on any occasion.

Matua proved exactly that when, befittingly so, the degustation lunch at Metis opened appropriately with their signature Regional Marlborough Sauvignon Blanc, impeccably paired with an amuse bouche of herbed goat’s cheese and caramelised walnut. Clean, bright and vibrant, the tropical aromas of the Sauvignon Blanc were a perfect match to the warm Bali climate.

The complexity of Matua’s wines was then showcased with the “Lands & Legends” Chardonnay and Pinot Noir, the latter of which is uniquely grown in a southern glacial valley. The food pairings, respectively, saw a blue swimmer crab timbale with salmon roe, and a Tasmanian salmon fillet drizzled with an edamame puree.

The lunch came to a spectacular close with a combination of Matua’s smooth Lands and Legends Syrah and Metis’ rich and tender fillet mignon. The Syrah is one of only three varieties produced in the Central Otago region of New Zealand, bringing with it a beautifully intricate flavour profile reminiscent of a delicate Pinot.

All of Matua’s wines are conveniently easy to identify: look out for the signature arctic blue hues that symbolise New Zealand’s aquamarine oceans and glacial lakes, or the tribal Ta Moko markings that represent Matua’s devotion to its homeland. (www.matua.co.nz)

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THEGRAPEVINE GRAPEVINE THE

Lamberto Valdez Lara, Stephan Sieberg, Stephanie Sieberg & Milton Alatorre

GRAN PATRÓN PIEDRA UNVEILED AT PATRÓN DINNER, BENGAWAN, KERATON The highly anticipated Gran Patrón Piedra has landed in Jakarta for the first time.

Following the exquisite dinner, the ultrapremium Gran Patrón Piedra was introduced.

This particular brew of tequila is meticulously aged for more than three years in new American and French oak barrels. At first taste, the Gran Patrón Piedra exudes a dry sensation followed by distinct oaky aromas enriched with subtle fruits, light citrus and fresh mushrooms. The aftertaste is a lingering woody aroma balanced by warmly elegant flavours. The Gran Patrón Piedra, like all Patrón tequilas, the Gran Patrón

On 3rd September, 2015, Marketing & Strategy Director for Asia-Pacific, Milton Alatorre, visited Jakarta to unveil the new ultra-premium Extra Anejo, the Gran Patrón Piedra. The unveiling is perfectly set up at the end of an exquisite Patrón dinner prepared by Keraton’s Culinary Director Lamberto Valdez Lara, which also had cocktails crafted by renowned mixologist and head of Jakarta Bartender Club Kiki Moka. Each of the deliciously reimagined Mexican dishes of the evening were had sauces made from elements of several varieties of Patrón tequila. (www.patrontequila.com)

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End of the Year

Holiday Blowouts

Christmas JW Marriott Hotel Jakarta

Pullman Jakarta Indonesia

Get ready for Christmas dinner with a dazzling variety of food from Sailendra Restaurant, as veal tenderloin with morel sauce and roast lamb rack. Guests can also choose the delicious authentic Cantonese cuisine at Pearl Chinese Restaurant for an enticing array of Yam Cha, which is offered for both Christmas Eve and Christmas Day Brunch. For more information and reservations, please call (+62) 21 5798 8888.

Sana Sini offers an intimate Christmas Eve dinner and Christmas Day brunch on 24th25th December. Guests can also join the log cake tradition with the hotel’s special home-made “Buche De Noel” Yule log selection and complete the festivities with a Christmas cake. More information and reservations, please call (+62) 21 3192 1111.

The Ritz-Carlton Jakarta, Mega Kuningan The Ritz-Carlton Jakarta, Mega Kuningan will be pampering every guest with its festive events from the annual Christmas tree lighting to the ultimate Christmas celebration at Lobo as it serves the astonishing modern European set menu or Asia’s extravagant buffet with its international feast. For more information and reservations, please call (+62) 21 2551 8380 / 8321.

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Grand Hyatt Singapore

Anantara Seminyak Bali Resort

Grand Hyatt Singapore allows guests to choose from five different epicurean buffet concepts (mezza9, 10 SCOTTS, Oasis, Pete’s Place or StraitsKitchen), create personalised artisanal hampers and takeaway menus from Santa’s Shop, and also stand the chance of receiving a gift from the hotel’s very own Grand Advent calendar.

For more information, please call (+65) 6738 1234.

Anantara Seminyak Bali Resort presents a joyful Christmas package at MoonLite Kitchen and Bar and Wild Orchid Restaurant. Christmas Eve set menu dinner is available at IDR495,000++ per person, for food only and Christmas Day buffet brunch IDR595,000++ per person, including a glass of sparkling wine. Please call (+62) 361 737 773 for reservation.

Hotel Gran Mahakam Celebrate your Christmas Eve dinner (24th December) at Le Gran Café IDR599,000++ per person and Aoki IDR499,00++ per person or Christmas brunch and dinner (25th December) at Le Gran Café IDR399,000++ per person and Aoki IDR 299,000++ per person. Please call (+62) 21 720 9966 for reservations.

Here are the special dinners and events happening this Christmas and New Year in Jakarta, Bali and Singapore.

New Year JW Marriott Hotel Jakarta Celebrate the biggest year-end celebration in Sailendra Restaurant with a lavish buffet spread including Black Angus prime beef and Alaskan king crab.

In Pearl Chinese Restaurant, Pearl’s signature New Year’s yam cha is available for dinner and brunch. For more information and reservations, please call (+62) 21 5798 8888.

Hotel Mulia Senayan, Jakarta

The Ritz-Carlton Jakarta, Pacific Place Guests can enjoy a taste of Festa de Carnaval and celebrate the New Year with a deluxe party marked by opulence and a high-octane party atmosphere, complete with a classic glass of champagne and festive NYE party favors with compliments of the host. For reservations and information, please call (+62) 21 2550 1888.

Hotel Gran Mahakam Welcoming the fabulous year of 2016, Hotel Gran Mahakam Jakarta offers a year-end package on 31 December at only IDR1,180,000++ per room per night including breakfast for two persons, 24-hour internet access, complimentary refreshments and fruit upon arrival, discount for SPA at Hotel Gran Mahakam, OxyLUXE, laundry service and lunch or dinner buffet at Le Gran Cafe. Please call (+62) 21 720 9966 for reservations.

Hotel Borobudur Jakarta

The Mulia, Mulia Resort & Villas

Bogor Cafe will provide an endless buffet for New Year’s Eve dinner at IDR698,000++ per person while New Year’s Eve brunch is at IDR588,000++ per person. Teratai has a beautiful set menu to be enjoyed at IDR688,000++ per person and Miyama Japanese Restaurant is available for IDR488,000++ per person. For reservations and more information, please call (+62) 21 380 5555.

The Mulia, Mulia Resort & Villas in Bali presents an exclusive performance by Jermaine Paul, the acclaimed winner of the second season of NBC’s “The Voice” to celebrate New Year. Guests staying in the Royal Suite and above will receive complimentary entry to enjoy Jermaine’s performance. Please call (+62) 361 301 7777 for more information.

For those who are looking for an exclusive New Year’s live performance, come and be enchanted with the awardwinning Color Me Badd from the USA at Cascade Lounge on 31st December. For further information or reservations, please call (+62) 21 574 7777.

COMO Shambhala Estate, Bali For your final meal of the year, indulge at Glow with its tantalising nasi kuning. While for midnight celebrations, please visit Uma by COMO, Ubud, from 10:30PM until late, Uma Cucina Restaurant will host a masquerade party and New Year countdown. Please call (+62) 361 978 888 for more information and reservations.

The Royal Santrian Resort & Villas, Bali

Anantara Seminyak Bali Resort

Fairmont Singapore

Celebrate the end-of-year festivities with The Royal Santrian at Allspice Restaurant with a six-course Christmas Eve signature set menu dinner at IDR900,000++ per person, including a sparkling cocktail on arrival and a six-course New Year’s Eve celebration dinner at IDR2,800,000++ per person, including cocktails and canapés on arrival. Please call (+62) 361 778 181 for reservations.

New Year’s packages at MoonLite Kitchen and Bar and Wild Orchid Restaurant are available to celebrate with your loved ones; New Year’s Eve gala buffet dinner is IDR 2,500,000++ per person, including a glass of sparkling wine, New Year’s Day breakfast brunch is IDR 250,000++ per person and Festive Season Set Menu IDR 395,000++ per person. Please call (+62) 361 737 773 for reservations.

Experience a two-night stay in a Deluxe Harbour View Room with complimentary breakfast for two persons from 30th December, 2015 to 1st January, 2016 for only SGD1,300++. For more information, please call (+65) 6339 7777.

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EXQUISITE EVENT

Exquisite Media’s Annual Wine Dinner at Ristorante da Valent ino

E

xquisite Media hosted another prestigious wine dinner party on 9th October, at Ristorante da Valentino, one of Jakarta’s most refined Italian restaurants. As is customary in its wine dinner events, Exquisite Media invited its most valuable partners and friends to join the festivities. This time around, the celebration doubled as the company’s official announcement of the launch of its new business unit — Exquisite Mobile (www.exquisite-mobile.com). Catering to the growing needs of its partners and associates for a strong footing in the digital world, Exquisite Mobile’s scope of service includes website and mobile app design, creation and maintenance, and everything else in between.

The evening began with the guests enjoying delicious canapés and a collection of fine cocktails and wine provided by DSP, PANIAGA. and Macallan, Edrington Indonesia. Dinner started exactly at 7:30PM and kicked off with calamari fritti and scarmoza e pomodor

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accompanied by Farnese Fantini Pinot Grigio wine. The main course followed suit, and guests were free to choose from the signature fettucine al granchio, the fresh grigliatta di carne con insalata di rucola, or filetto di monk con salsa limone. The main course was paired with Edizione Cinque Autoctoni.

Finally, the ravishing panna cotta dessert was accompanied by Batasiolo Moscato D’Asti.

Props to Chef Marco for preparing the fantastic dinner, and to the entire team at Ristorante da Valentino for providing top-notch service and a delightfully elegant venue to ensure all VIP guests enjoyed the evening. Dinner was thoroughly enjoyable as beautiful songstress Eva Scolaro dazzled the guests with her jazzy sounds and timeless elegance.

party, Equil for the endless flow of pristine drinking water, Riedel, which provided elegant wine glasses, and BMW for the luxurious pick-up of VIP guests to the venue, and HSBC which graced the evening with a number of its selected premier customers, and Garuda Indonesia and Turkish Airlines which provided most of the lucky draw prizes.

The evening saw the crème-de-la-crème of society and professionals from the hospitality, finance and fashion sectors enjoying wonderful food, exceptional wine and delightful company. The special guests of the evening were some of Indonesia’s finest celebrity chefs and powerhouses from the luxury and lifestyle industry, including big names such as Petty Elliot, Farah Quinn, Mandif Warokka, Reino Barack, Eva Scolaro, Rieva Muchsin, Maria Sukrisman, Rudi Widjaja, Subandi Tanuwidjaja and many more.

Other sponsors for the unforgettable evening included PANIAGA, provider of Patron tequila and Beluga vodka at the starting cocktail party, ROBERTO CAVALLI with its Fall/Winter trunk Prior to the raving after party, Exquisite Media show, Macallan, with its Macallan 12-year-old shared the joy by giving away numerous prizes scotch whisky enjoyed at the raving after to all the guests.

Rumman Amanda, Lira Dachlan, Debby Setiawaty & Sheryll Angelina

Adhiyanto Wongso, Romy Herlambang, Ratrie Tathia, Arie Ardianti, Lenny Julia & Novaria Irianti

Maria Sukrisman, Ana GorjĂŁo Henriques & Lenny Marlina Tanu

Mirah Marhaendra, Felicia Maringka, Anna Rachmat Susanti Nurmalawati & Lenny Marlina Tanu

Debby Setiawaty, Fatih Guldas & Lenny Marlina Tanu

Petty Elliott, Caroline Litama, Eva Scolaro, Haseena Bharata & Farah Quinn

Petty Elliott, Helena Abidin & Lenny Marlina Tanu

Markus Kaliss, Stephanie Sieberg & Stephan Sieberg

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Renaldi Hutasoit, Nicole Cardinal & Refa Koetin

Lenny Marlina Tanu

Gina Desmeralda, Desiree Merlina, Cameron Smith, Lenny Marlina Tanu, Ayu & Debby Setiawaty

Esteban FernĂĄndez-MartĂ­n & David Kerdoon

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Markus Kaliss, Lenny Marlina Tanu, Farah Quinn, Haseena Bharata & Kim Saprimon

Yohanes Hutauruk & Ratu Patimasang

Lenny Marlina Tanu, Praba Maniam & Fatih Guldas

Alexander Poindl, Romy Herlambang, Fransiska Kansil, Adeza Hamzah & Tommy Trisdiarto

Ardian Asmari, Lenny Marlina Tanu, Agus Budiono & Nicole Cardinal

Desiree Merlina, Debby Setiawaty, Blake D. Hellam, Maria Sukrisman & Gina Desmeralda

Maria Sukrisman & Rieva Muchsin

Jeannie Widjaja & Houston Jusuf

Fashion Show by Roberto Cavalli

David Fernando Audy, Maria Sukrisman, Lenny Marlina Tanu & Reino Barack

Melanie Kristanto & Edoy

Is Darmanto, Bertha Pesik & Samit Ganguly

Eva Scolaro

Cicilia King & Fransiska Kansil

William Yong & Sukma Suliandy

Faby Tsu

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EVENT

Marina Bay Sands’ Third Epicurean Market

By Refa Koetin

With over 30 masterclasses, dozens of celebrity chefs and hundreds of F&B merchants, outlets and brands, the

Epicurean Market is an event I always look forward to as a culinary enthusiast. And this year, the excitement was greater than ever!

DAY 1 At times like these I wish I could make duplicates of myself. There were so many exciting things going on at once at the Sands Expo and Convention Centre that it was really difficult to actually decide what to do!

On the first day, Marina Bay Sands’ Executive Chef Christopher Christie took me on a complete tour of the venue and the farmer’s market, where displays of fresh seafood, finely aged cheese and other amazing varieties of food products from around the world wowed me with their high quality and standards.

Chef Justin Quek from Sky on 57 delivered a very insightful “Modern Asian Cuisine” masterclass, while Chef Eric Teo led an intriguing masterclass session called “A Super Hero Recipe”. Marina Bay Sands’ VP of F&B sat down and shared his view on the success of the event.

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D A Y

After a hearty breakfast around the venue, I got to sit down with the friendly Justin Quek of Sky on 57 for an interesting Q&A session. Pure Milk Vodka from Black Cow was one of the most interesting liquors I came across in day two.

Never thought dairy could be processed into vodka — and a very good one at that!

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Chef Greg Bess from the upcoming Spago showed the class the secrets of Wolfgang Puck’s corn agnolotti in a very engaging session.

Afterwards I had the privilege of talking to Tetsuya Wakuda of Waku Ghin, Nancy Silverton from Osteria Mozza and Knut Randheim, regional head mixologist at Ku De Ta Singapore.

The third day at the Third Epicurean Market was the liveliest in terms of the day-time visitors. There was a long queue for every single venue, especially during meal times, but that certainly did not deter visitors from hanging around and even eating standing up!

I was allowed the chance to review Bread Street Kitchen by Gordon Ramsay for lunch, and the experience was simply beyond words. The selection of comfort food inspired by Chef Ramsay really hit the spot! I particularly enjoyed the savoury rich goodness of the slow roasted Dingley Dell pork belly with apple puree.

Another great thing about the event was the after parties. Yes, that’s plural. Every single day of the three days ended with an after party right there in the venue hall. The crowd was always having crazy fun as they enjoyed raving beats and refreshing beverages from the World Class Bar. Overall, my experience at the Third Epicurean Market was unforgettable and humbling — a mere glance at what the modern Asian dining scene has to offer, and a screaming testimonial that Marina Bay Sands is the place where all the good stuff comes together.

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UP CLOSE & PERSONAL

Paolo Gionfriddo: Modern Knowledge on top of Solid Fundamentals

By Refa Koetin

Born and raised in Sicily, Chef Paolo Gionfriddo possesses a very solid knowledge of his region’s culinary heritage, which he puts to use at Rosso at Shangri-La Hotel, Jakarta. With an openminded and humble attitude, Paolo talks about the future of Asia’s fine-dining scene and offers heartfelt advice to up-and-coming chefs and culinarians.

Q: First of all, thank you for taking some time off from your busy schedule for us.

For the record, could you briefly share your life before Rosso?

A: Before Rosso I spent four years between Abu Dhabi and Dubai working for ShangriLa and other five-star hotels and Michelinstarred restaurants. It was really a vast market with a very large following of affluent and powerful clients. I found that people in and around the Gulf were very interested in authentic regional food, such as, of course, Italian. After that I joined Shangri-La Hotel, Jakarta. This was my first time in Indonesia and in Asia, and this is very interesting for me primarily because the palate is different so I get to play around with the flavours and twist a lot of the classical cuisines to suit the market of Asia. This was very challenging and interesting for me at the same time.

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Q: Have you always known that this is what you wanted to do or was there a point in your life when you just realized?

A: Yes. Always. My first experience in the kitchen was, as you’ve guessed it, with my mother when I was little. My mother is a very capable cook. And it’s part of the culture in Sicily to cook with our mothers.

This is how I first got to love cooking. Later on I spent five years at cookery school. After my diploma in 2001, I started working in a

number of global restaurants. I worked in London for four years and then came back to Italy and worked in a Michelin-starred restaurant for six years. During this period I worked with big names like Giorgio Locatelli and Marco Pierre White in London and Antonio Guida in Milan, whose vicious discipline and fiery passion made my own love for cooking grew stronger.

After six years of working in militaristic Michelin-starred kitchens, you inevitably

start to get exhausted. That’s why I decided to go back to five-star hotels. As an executive chef it’s great because I get to work with so many different people and learn wider facets of the business.

Q: We’ve been hearing a lot of good things since you joined Rosso last year. Tell us some new or different things that you’ve brought to the restaurant since you joined.

A: I grew up in Sicily, southern Italy. It’s a big island that primarily thrives on delicious seafood dishes, particularly fish. What was missing in Rosso before I joined was seafood and fish. It was 80 percent beef and 20 percent fish, which does not go very well with my culture. When I signed on I introduced more seafood and fish instead of beef. And our guests, luckily, started to appreciate the fish dishes more. Maybe some of them had been looking to experience more than beef all along. Even during the brunch you can see more seafood options, some Mediterranean flavours that were previously not there.

So I guess basically it’s the Mediterranean flavours that I introduced — lighter flavours.

Mint, lemon, oranges, all used to highlight the main ingredients. For example, sea bass comes with fresh flavours like anchovies, lemon and oranges. We don’t use mustard or double cream or heavier sauces that might overpower the light flavour of the fish.

The fish itself already presents a very nice flavour. This light goodness is what I want the guests to enjoy.

Q: How would you explain the core philosophy of Rosso and how it relates to your Italian roots?

A: The core philosophy is behind the name itself. Rosso in Italian means red. As you can see we have the colour everywhere.

Red is the colour of passion and the first impression we want guests to feel is that they are welcome and to make them feel at home. Comfortable. If you want to have a special dish with a special wine, both regular and new guests are very welcome to ask.

Rosso offers different experiences at lunch and dinner. For lunch maybe you want something simpler and more direct for meetings or a business lunch. At dinner time of course you are more relaxed and you want something more sophisticated when you’re with your friends or maybe something more romantic to enjoy with your wife. Just like what we do in Italy. Simple, healthy food for lunch, and a more complex dinner when you are more relaxed in the evening.

We are offering a very distinct package of experiences that guests cannot find anywhere else. Signature cuisine, signature wine and cocktails, signature ambience, signature treatment identified with Rosso that you can’t find anywhere else. These are things people come back for. This is what we are trying to offer.

Q: What is your approach in leading your team, are you the nurturing and caring type or the more aggressive kind like Gordon Ramsay and a few other celebrity chefs?

A: Celebrity chefs are a bit different in my mind. I would say people like Massimo Bottura or Gordon Ramsay are not “aggressive” in a negative sense. They are just that passionate and perfectionist that they communicate in a way that seems hard. At the end of the day we in the kitchen all want the same thing — to prepare the absolute best for the guests.

To answer your question, I think this is my style at times. I love my job and I like everything to be perfect. Anything in the kitchen, from A to Z, has to be run according to the standards that we have. I want my crew to also feel the passion and make it their own instead of doing something just because I tell them too. For that, I may get cranky at times, I admit, but at the end of the day, when we get positive feedback from the customers, everybody is happy.

Q: What do you feel are the most challenging/rewarding aspects of your career right now?

A: I would say the most challenging aspect about my job, or any other chef’s job, is when you try to teach the staff how you want to be at the end of the service. What is your expectation or flavours you want to reach? I understand that my staff isn’t Italian.

They’re not used to even tasting these flavours — never mind recreating them. To make them understand this and to keep the consistency can be challenging. Consistency is important.

Inconsistencies won’t work. And of course, product acquisition can be a problem. I have to constantly improvise and find alternatives for things we absolutely can’t import. Although I’ve been doing this for a while, it is always a challenge.

And the most rewarding aspect would be the relationship between me and the guests. I enjoy researching new recipes, experimenting, and when I think it’s good to go, presenting it to the guests.

Then the guests will tell me how much they enjoy the new menu and how they love it. This is just a sensational feeling.

To create something I can be proud of that people enjoy. I cannot describe it.

Another great thing is when the team gets what you’re trying to teach them. If 45

I come back from a one or two-week vacation and find that the flavour or the food is exactly the way I did it and the guests didn’t even realize I’m gone, that is also a very satisfying feeling. It tells me they understand. They get the standards I want to set. It’s always hard at the beginning, but when I get there, it is wonderful.

A: Coming from Abu Dhabi and Dubai, where there’s literally nothing growing organically around you, working in Jakarta really gave me a sigh of relief. It is very easy here to work with local organic products which can be acquired very easily. Everything I need can be in the restaurant one day after I’ve sampled and placed the order. No fuss.

Q: You’ve been in the industry for around 20 years. With your experience, what are some of the trends or changes that you’ve seen or helped pioneer in the region over the years?

Of course, there are always some items that we need to import directly from Italy, but thankfully the majority of ingredients, spices, herbs, or vegetables that we can find here work just as, if not better, than imported ones.

A: What I can see is the kitchen and the cuisine have changed. The culture and the people are now more knowledgeable.

Everybody wants to know what they’re eating. They know what they want. There are a lot of diets: vegan, vegetarian, glutenfree. Today I’m a vegan, tomorrow I’m a vegetarian. People want many different things now.

Quantities have also changed. Back in the day people ate to not be hungry. Nowadays it’s all about smaller portions because of their diet or health reasons. Same goes for flavours. We used to have different textures.

A lot of things that were previously served solid are now served in liquid or other forms.

Like the tomato caprese, which is a buffalo mozzarella, I’m now presenting the cheese in cream form instead of solid. The tomato used to be wedged, now its tomato gnocchi. Olive powder, cheese foam, gelatine — these are other examples of what I mean.

Q: What or who primarily inspired you to invent the many delightful dishes in the restaurant?

A: I have my culture as my primary inspiration. I can say I have a very solid footing in southern Italian cuisine. It is always a challenge to take my culinary identity and adjust it and present it in such a way as to make dishes that the local palate can embrace.

Afterwards, the experience that I’m offering enriches the guests who enjoyed it, and in turn, their feedback — be it positive or otherwise — helps me to figure out what to do next and how to make it better in the future.

Q: How challenging is it in Jakarta to get the right ingredients you need and how do you work around that?

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Our fish we get from Lombok and Bali. So many fish: barramundi, prawn even lobsters.

When we need something else in particular, we have providers in Australia and New Zealand, also from the Mediterranean we bring in fish like sea bass, john dory, etc.

Q: What’s your take on the current state of the fine-dining scene in Jakarta as well as in Southeast Asia?

A: The industry is definitely growing, and the market is very strong. Lots of new and nice places opening up, new global chefs coming in, a lot of magazines like Exquisite Taste also help the industry to grow — all of these factor in to boost the industry. The people of Jakarta really like to go out and find experiences. The market is definitely thriving and I expect it will remain so for the foreseeable future.

Q: What are some of the upcoming culinary trends you see in the region and beyond?

A: The future? Good question. Organic products. For me, the winner at the moment is who has a farm outside. I imagine a future restaurant with its own garden, a farm, an area that produces its own organic products.

Anything I present for your plate is grown or taken from just outside. This is the future.

My cow, my fish, my artichokes, my herbs — every ingredient is 100 percent under my supervision so I can be satisfied with my cooking and I know exactly what I’m preparing for you.

Noma, one of the best restaurants in the world in Copenhagen, is closed now because they are renovating to implement this concept. They will have their own farm and they will adjust the menu according to the seasons. And I’m almost sure that this trend will be imitated by many in the world. This is how I see the future.

Q: What do you do to unwind?

A: We always try to relax when we can.

We like to go to the market or even other restaurants to find inspiration. Even in my free time I can’t seem to get off work. I guess when you are this invested in what you do, the job seeps through to your personal life. It is inevitable. It is understandable.

But of course, like other people, I like to do sports or travel when I can. I spend time with my wife, of course. We can stay home or go out to relax and find something nice to eat and drink or someplace nice to talk.

Q: And who cooks when you two are at home?

A: Me. I mean she can cook. She’s Moroccan and a good cook. We often have a competition. I will cook Moroccan and she will cook Italian and we compare who can do it better. I can tell you sometimes we have many dishes in common. Sicily and Morocco are not that far apart, especially in terms of culinary similarities. It’s amazing finding out these small facts and knowing that the culinary world is very much connected.

Q: What advice would you offer to budding chefs/restaurateurs trying to make their mark in Asia’s highly competitive culinary scene?

A: This is a very good question and I will offer advice from my heart. A lot of new chefs I’ve seen like to focus on the latest trend or modern techniques. Everybody wants to learn foam, gelatine, and they know nothing about the traditional form. They cannot cook cuisines from five or 10 years ago. This means they lack the fundamentals.

It’s not even funny when you know about Michelin-starred foam and liquid garnishing techniques but you can’t create consommé or braise beef. So my advice would be to start with the basics. Have a strong knowledge of the fundamentals of whatever identity you are taking.

Another thing you should develop is humility.

In order to make it, a chef needs to be knowledgeable. You can’t be knowledgeable if you’re too proud to ask questions. Google is a nice tool, but pick up old cooking books, talk to your mother, to your grandmother, or those who have been cooking long before you started. Put your modern knowledge on top of these fundamentals. (www.shangri-la.com)

Australian Beef Tenderloin and braised Veal Cheeks with Celeriac purée and Shimeji Mushroom

For the Beef Tenderloin: 140 g Australian beef tenderloin 1 g fresh thyme 1 clove garlic 1 g fresh rosemary 5 ml extra virgin olive oil 1 g butter 1 pinch of salt For the Veal Cheeks: 100 g veal cheeks 10 g chopped carrots 10 g chopped celery 10 g chopped onion 1 clove garlic 50 ml red wine (dry) 200 ml chicken stock 1 cinnamon stick 1 pinch of salt

For the Celeriac Purée: 100 g celery roots 200 ml full fat milk 1 clove garlic 1 g fresh thyme 1 pinch of salt 5 g butter For the Shimeji Mushroom: 100 g shimeji mushroom 1 g fresh thyme 1 clove garlic 5 ml white wine (dry) 1 pinch of salt

HOW TO MAKE: For the Veal Cheeks: Clean the cheeks and sear in a fry pan with oil. In a large pan, sauté the vegetables with the garlic and herbs. Add the cheeks to the vegetables and deglaze with the wine. Add the chicken stock and cook slowly until tender. Strain the beef and reduce the sauce until thick.

For the Celeriac purée: Cut the celeriac in small cubes.

Boil the milk with the rest of the ingredients. Add the celeriac and cook until tender. Strain the celeriac and blend with the butter.

For the Shimeji Mushroom: Sear the mushrooms with oil and add salt and garlic. Deglaze with the wine and add butter to make an emulsion. Chop the thyme into the mushroom before serving.

For the Beef Tenderloin: Clean the fat from the beef and wrap in cling film like salami.

Cube the beef into 5x10cm pieces. Pan sear in a pan with oil and finish with butter and herbs until the interior of the beef is medium rare.

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UP CLOSE & PERSONAL

By Louise N.

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Despite holding the title of culinary director for one of the world’s most prestigious brands, Balinese chef Agung Ardiawan from the luxury St. Regis Bali Resort is a humble man. He works hard not only for himself, but more importantly to see his team succeed.

He’s impeccably proud of his heritage and he loves nothing more than spending a leisurely brunch with his loved ones. And yet, there is nothing modest about this culinary mastermind’s cuisine.

From French foie gras four different ways to Alaskan crab, Pacific oysters and crunchy Belgian waffles - this chef knows how to handle the world’s finest delicacies. We were lucky enough to spend a Sunday afternoon grazing over these sublime creations, and in between glasses of Champagne and delicate morsels of Sturia caviar, we spoke of his award-winning cuisine at the St. Regis Bali Resort and the secrets to serving the perfect brunch.

Today, you hold the position as culinary director at one of the most prestigious dining destinations in Bali. How have you progressed to this honourable point in your career?

A: Prior to joining The St. Regis Bali Resort I worked for more than a decade in senior management roles within the culinary departments of various hotels in Bali. I first started out in the Bali Dynasty Shangri La Hotel in 1992, before moving on to the Grand Mirage in Tanjung Benoa. I was then offered the position of senior chef de partie at The Chedi, where I was also able to get my first taste of life as executive chef. From there, I joined The Ritz-Carlton Bali in 1997 at the specialty Mediterranean restaurant, and within a short number of years I went from sous chef to chef de cuisine, which is when my career took an international turn. I joined The Ritz-Carlton Osaka in 1999 and then Jamaica in 2003 where I helped to create new menus and recipes as junior executive sous chef. It was during the opening that I finally joined The St. Regis Bali Resort in 2008.

Q: That’s quite a progression! For you, what has been the most significant moment during this time?

A: For me, it is not just one significant moment in my career, but many – every time I get to see my culinary team achieve

success. As a leader in the kitchen, I always strive to not only create a memorable dining experience for our guests, but to always develop and establish a solid team, because together, a strong team innovates and motivates one another, which at the end of the day is a crucial aspect for any kitchen and any establishment.

into some of the creations here at The St. Regis Bali Resort. As long as each dish can be executed in an exemplary manner, then it is perfectly in line with our brand.

Q: As a native Balinese chef, do you incorporate any of your own cultural cooking traditions into your food, or do you have a different style of cooking?

A: It’s true, Bali is now a haven for brunch enthusiasts and food lovers alike, so the competition here is rife. For me, a perfect brunch must always be innovative, using only great quality produce with great service to match. But to truly set yourself apart from the rest, I believe a brunch must always remain ahead of current trends, always ready to react quickly to culinary shifts. Beyond

A: I am very proud of my heritage. Bali is one of the most sought after destinations in the world, so I often try to incorporate local Balinese flavours and cooking methods

Q: Sunday brunch has become a popular weekend tradition here in Bali. In your opinion, what makes the perfect brunch?

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that, I think a perfect brunch is one that’s shared with loved ones.

Q: How about the brunches at The St. Regis Bali Resort – what do you believe are the key defining factors for both Boneka and Kayuputi?

A: Without a doubt, it is both the concepts and the high quality imported and local ingredients that we use. At Kayuputi, we showcase an à la carte brunch of haute cuisine using some of the most exclusive produce from around the world, whilst at Boneka, although the brunch is predominantly buffet-style, the concept takes this experience up a notch by providing guests the opportunity to also indulge in endless pass-around plates brought to the table, as well as à la minute, made to order dishes that can be enjoyed as often as desired from the comfort of your seat. All the while, every guest is served with the signature bespoke St. Regis service at both destinations.

Q: So which brunch plates are you particularly proud of? And what’s the story behind them?

A: The yellowfin tuna tartare at Kayuputi has been a long-time favourite for many of our guests so of course this is one dish that we are very proud of. At Boneka, our signature is our famous egg nouvelle, which was inspired by a great chef. We’ve created our own version that sees a whole egg shell filled with a lobster ragout and parsley cream, topped with fresh salmon roe and asparagus tips. There’s also the steak and eggs, the river lobster egg omelette and the duo of Pacific oysters prepared two ways.

Q: With so many luxurious ingredients on the menu, do you face many challenges when putting together such a specialist brunch here on the island?

A: Indeed, there are many challenges we face being here in Bali, but the same could be said anywhere else - challenges will always exist. Therefore, I believe that as long as we hold strong to our identity and our vision, our concept and the quality and consistency that we always strive to achieve, then we will always be able to succeed and overcome challenges, even in such a fast-moving market like we experience today. I always say that it is like riding a bicycle: to keep your balance, you

must never stop moving. It is the same for us as chefs. To innovate, create and maintain our balance, we must never stop moving.

Q: So does that mean you have some tricks up your sleeve that we can look forward to?

A: Of course, because culinary projects are never-ending. Food is like fashion, it is constantly changing, progressing, developing and establishing new trends, so it is always important to spot those market trends and stay ahead of others. It’s about always thinking outside of the box.

Q: Getting back to back to basics then, what are the kitchen utensils you could never live without?

A: A good knife, a good spoon, a pan and a stove.

Q: It’s your day off. What’s on the itinerary?

A: On my days off, there’s nothing I enjoy more than simply relaxing with my family. (www.stregisbali.com)

Brunch at Boneka

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River Lobster Omelette with a lobster ragout and crustacean bisque Serves 4

For the Crustacean Bisque Ingredients: 2 carrots 3 leeks 2 celery sticks 4 whole garlic cloves (All above sliced using a mirepoix) 1 kg of lobster head, prawns and crab (roasted) 4 tbsp unsalted butter 1 tbsp tomato paste 10 cups crustacean or chicken stock 2 cups heavy cream 4 tbsp white wine 2 bay leaves 100 ml olive oil Salt and pepper METHOD: 1. First heat a saucepan and add the olive oil.

SautĂŠ all of the mirepoix chopped veggies until the aroma comes out, then add the tomato paste.

2. Add the roasted crustaceans and glaze with the white wine.

3. Pour in the crustacean stock and simmer until reduced by half. Strain with a fine chinois.

4. Finish with the cream, the butter and salt and pepper to taste.

5. Set aside and reheat when ready to serve.

For the Lobster and Vegetable Ragout Ingredients: 4 pcs river lobster 2 green zucchinis 2 yellow zucchinis 2 carrots

METHOD: 1. Blanch the river lobster and dice.

Slice the zucchini and the carrots and blanche also.

2. SautĂŠ the ingredients with olive oil and throw in the chopped garlic and onion.

3. Finish with a small amount of butter, salt and pepper.

For the Lobster Omelette Ingredients: 8 organic whole eggs 120 g river lobster (blanched and cut into small pieces) Salt and pepper Olive oil METHOD: 1. Beat the eggs in a bowl and season with the salt and pepper.

2. Heat a pan and add the olive oil, the beaten eggs and the lobster meat.

3. As it slowly cooks, fold the mixture into a half-moon shape making sure it is still soft.

4. Set aside.

To Serve: 1. Heat up a serving plate (we use a Staub) and add the omelette and the ragout.

2. Garnish with the river lobster head and pour in the crustacean bisque.

Finish with a few leaves of new arugula.

3. Enjoy!

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UP CLOSE & PERSONAL

By Refa Koetin

Justin Quek, the man who put the Singaporean fine-dining scene on the global culinary map, explains the power of Asian food and his unrelenting passion for his trade.

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assionate and approachable. As I sat next to renowned celebrity chef Justin Quek, these two qualities immediately stood out and I knew the interview was going to be a lot of fun.

As one of Asia’s most celebrated chefs, Justin is a very humble and friendly figure.

So good is his modern approach to French cuisine that the French ambassador to Singapore had to visit the kitchen to believe that a Singaporean was responsible for such wonderful food back when Justin was sole chef at the embassy.

At Marina Bay Sands third Epicurean Market, Justin sat down with us and shared the story of his humble beginnings, his versatile cooking mastery, and his personal experience in Jogja, Indonesia.

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Q: I feel very fortunate to meet you here at this amazing international culinary party! How powerful do you think this event is and have you enjoyed your time here so far?

A: Oh, very much! The ambience is unbelievable. This year is more organized and there’s a very healthy traffic all day long.

The response is amazing as well. We are here to share and to let people experience what we have to offer as much as they want. This goal, I believe we’ve more than accomplished.

I mean look, you can notice even kids and the elderly are out here enjoying themselves.

Q: Given the success of this year, what are your expectations for next year’s Epicurean Market?

A: I think next year will have to be a lot bigger than this. The organizers will have a lot of work on that I’m sure. I’m talking in terms of space in particular. This hall is big but apparently not big enough! The traffic is amazing. There’s a queue coming in and there’s a queue going out. So yeah, definitely more space would be nice.

Q: Since day one I’ve noticed how you show up here earlier and leave later than most people, while talking to your guests and the media and it’s like you don’t even stop and rest. Where is all this energy coming from?

A: I really enjoy meeting people and serving people, and of course to get to know everyone here. Because like I said, we’re here to meet people as well and to discover what they’re like. People ask questions and I’m

here to answer them. I’m sure it’s not just me, but everybody participating here agrees that this is an opportunity to show people how passionate we are. And of course, it’s a good time to meet and catch up with old friends as well.

If you notice how at peak hours like lunch or dinner time there’s never enough seating available? Despite this, nobody complains.

They eat standing up while chatting or just walk around, but they don’t care. How can I stop when these wonderful guests are not?

Q: What is it that continually drives your unrelenting passion for the art of cooking?

A: I’ve been cooking for more than 30 years.

I actually became a chef by accident. I had a very humble beginning. I have 11 siblings and we grew up in the Bugis Street area, and we sold fruit for a living. After finishing primary school I helped out at the fruit store.

We had backpackers come by the store a lot and they would tell me about places — Penang, Jakarta, Bali, Phuket, Pnom Penh, and many other places. It was then that I decided I wanted to see the world. So when I finished army boot camp, that’s what I did.

There weren’t a lot of options for a dreaming kid without a proper education like me, and my only chance to travel for a living was to be a sailor as a kitchen helper on luxury cruise ships. So that’s what I did for a while, and I learned the basics about F&B there.

Eventually I ended up in New York and attended a culinary school, where thankfully, my passion made me an A student. I got very few Bs. In the following years after that I went to work under harsh mentors — people that really worked me hard in trying to bring out the potential they saw in me. Those are only a fraction of my early days, but I can tell you that cooking has been my passion since I was that carefree seaman working the kitchen. My fascination lies in the art of converting nature’s bounty into something that brings happiness and delight for a lot of people.

Q: What are some of the upcoming trends you see happening in the region in the near future?

A: There’s always new stuff going on around these parts, but I guess I have to say Asian essentials. People love the distinct Asian

flavours like sweet and sour or dishes with generous herbs and spices and mildly spicy fusion food. Asian-style foods made from top products have always been a big thing as well.

The thing about changing trends is they happen relatively quickly, and most of the time it’s not easy to predict what will come next. The F&B industry is big because of its dynamic and ever-growing consumers. What we producers can do, however, is respond to what the guests want and adapt to changing trends in a timely manner. But with enough experience and if you’ve been around for some time, you can generally sense where the trend is going and decide whether it is worth following or otherwise.

Q: Although published in 2006, we’re still hearing a lot of good vibes about the Passion & Inspiration Cook Book!

Could you tell us a bit about the public’s response when it was published?

A: After I came back from Europe and opened my first restaurant in Taipei, I was largely inspired by the vast market there. While passionately tending to my small restaurant there I decided to pour my awe into the book.

It is essentially a book to help budding chefs fine tune their techniques, but also to share with people delicious recipes that they can cook at home. It may be tough if you are new to cooking, but if you have a bit of the basics, everything is quite understandable.

Following the launch of the translated version last year, the book has sold over 2,000 copies so far. So that’s good. In terms of feedback, most would tell me that after the first or second attempt at realizing some of the recipes, they successfully pulled it off, as well as feeling their techniques improve.

The book is very visual and leads the readers directly to the results that you can achieve.

I’m happy to see that the book came to be very useful for home cooks as well as professionals, and people actually keep it in their kitchen as a guidebook to refer to, as I intended it to be, as opposed to just being another coffee table book.

Q: You seem to be the seize-the-day type of person. Never shying away from a challenge or opportunity to better yourself. How has this quality helped you be who you are today?

A: Funny you should ask. I’ve always been the hardworking type. So much so that my life was in danger when I was a sailor. You see, seamen don’t like it when one of them works harder than the others. They get jealous and probably thought I was sucking up to the captain. Fortunately nothing bad happened to me. One word of encouraging advice came from my captain one time. He was this old English guy — very wise and very friendly. He said I was too hardworking for my own good around there [the ship], and that I didn’t deserve to live out my life in the sea. He actually advised me to take my carpe diem and hardworking nature to achieve better things.

And obviously I reaped the benefits of being this way. I never gave up even when I had to start from the bottom or worked in a militaristic kitchen. Nowadays I really enjoy doing everything I can for my passion. I won’t have it any other way.

Q: The industry recognizes you as one of the most influential figures in Singapore’s gastronomic scene. How do you deal with the pressure of having the world’s attention or having to come up with new things all the time?

A: Most of the time, I don’t exactly feel any pressure. I love what I’m doing. I’ve travelled a lot and I see what people do. As a chef, I look for three simple things: product, protein and essential taste. Being a Singaporean who travels and eats, I don’t create something for the sake of creating it. I create what my passion compels me to create, and when my guests love it, that’s an added bonus. There’s no such thing as regular guests — for me, all my guests are VIPs. Not only because of what I cook, but because I cook from the heart.

When you look at things this way, doing what I do is a breeze.

Of course I have a team and we have certain guidelines to follow and other things that influence our style, but these are not the main driving power. I don’t work for the media or the government, but I work for my guests. When you come to me, I am your menu. Maybe it is your wife’s birthday and you want her to have something special, well just tell me what she likes and I’ll make sure of it. (www.justinquek.com/sky57)

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Fresh Mushroom Cappuccino

Photo courtesy of Marina Bay Sands

Ingredients: 500 g champignons (button mushrooms) 1.5 litre chicken stock 1 pinch salt 200 ml milk 100 ml fresh cream 50 g unsalted butter 1 tbsp truffle oil 12 g summer truffles

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How to Make: 1. Clean mushrooms and cut into quarters.

Place mushrooms in a saucepan and add chicken stock. Add salt, cover the pan and cook over moderate heat for 1 hour.

2. Add milk, cream and butter to the mixture and bring to boil. Turn off the heat and blend the mixture in a food processor or blender until smooth, before pouring it through a conical strainer.

3. Bring the soup to boil and add the truffle oil. Remove from heat and transfer it to a metal jug. Froth the soup with a hand blender and pour it into coffee cups.

4. Shave some truffle over each portion of the soup and serve.

UP CLOSE & PERSONAL

Executive Chef Pedro Samper, The Langham, Hong Kong

By Christian Galbraith

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orn in 1976, in San Sebastian, Spain, Chef Pedro Samper is a seasoned culinary professional specialising in Spanish and Basque cuisine. Mastering his skills in some of the best restaurants in Spain, such as Martin Berasategui (three Michelin stars), Quique Dacosta (three Michelin stars) and Kokotxa (one Michelin star), Chef Pedro was previously the executive chef at Paradores de Turismo Hotels and Resorts in Valencia, where he demonstrated a wide range of versatile cooking methods in various types of cuisine.

Moving to Asia, Chef Pedro has worked in Tokyo under the culinary mastery of Chef Yamamoto at RyuGin (three Michelin stars) and most recently at Zurriola and Zafran restaurant in Hong Kong, proving his capability to transform ordinary dishes into the extraordinary in kitchens of the highest calibre.

He is now executive chef at The Langham, Hong Kong, where he oversees the hotel’s western restaurants, including Palm Court, Artesian, The Bostonian, Main St. Deli and The Food Gallery, as well as in-room dining service and the events catering department, where Exquisite Taste had the pleasure of catching up with him.

Q: After working in some truly exceptional restaurants in Europe, what piqued your interest in a move to Asia?

A: I’d always wanted to work in Asia, but what brought me initially was a fellow chef from Japan who I worked with in San Sebastian. He often spoke about Japan’s unique culinary attitudes and its traditions and that really interested and inspired me. I felt I could learn and incorporate a new style to my cooking by understanding the alternative methods and how to use different herbs, spices and ingredients.

Q: What made you want to be a chef?

A: I knew I wanted to be a chef when I was young. I always loved being in the kitchen because it was full of life; so many different colours, textures, flavours and the aromas that play on the senses. Coming from San Sebastian, which is known as the capital of cuisine and where the Spanish culinary revolution started, it was an exciting city to grow up in and see so many cooks reinventing classical dishes using new techniques.

Q: Compared to working in Michelinstar restaurants, how different is it being a hotel executive chef and what are some of the big differences?

A: Yes, the role as an executive chef for a prestigious hotel such as The Langham, Hong Kong is a lot different to overseeing a free-standing restaurant. An executive chef has to look at the bigger picture and focus on standards, as well as ensuring consistent quality control for the different outlets 55

in the hotel. He needs more oversight; and there are more responsibilities such as managing a larger team of chefs.

Q: What do you enjoy most about being an executive chef?

A: As an executive chef you are a creator. It is always busy, new menus and new concepts have to be designed all the time, and training your team to implement these new masterpieces is very exciting. You also get to experiment and deliver all types of cuisines in the different outlets.

Q: You are now in charge of five restaurants, events and in-room dining at The Langham. Do you still have the opportunity to cook and create recipes?

A: Yes absolutely. I still experiment with new ways to construct ingredients and look ultimately to create something that is both delicious and beautiful.

Q: What do you want to achieve at The Langham?

A: My goal is to build a good reputation within the gastronomic community and to elevate the overall Langham dining experience. I want guests to come back just to see what’s new.

Q: What are your fondest kitchenrelated memories?

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A: I think, like many chefs, my early family memories were perhaps the most formative and as a boy I remember my godmother and my mother cooking in the kitchen. I just enjoyed being there, watching and helping them with anything I could, but the best part was that I could nibble on everything they were making.

Q: How would you describe your cooking style?

Valencia, I was invited to cook for the King of Spain at his annual three-day quail hunting event. It was a great honour and during the day we would cook in the mountains, while in the evening we would be in the castle to create a classic fine-dining experience to serve to the king and his royal guests from other European countries. That was pretty unusual and very special I think!

Q: What is your favourite local dish?

A: My style? Well I believe that my style is always evolving due to a combination of past experiences and what types of products are available that season. You also learn a lot from peers and new culinary trends to create something that tastes beautiful because you are the result of what you put forward to guests.

A: My favourite hometown Spanish dish is a Basque-style hake fish cooked in a green sauce, while my favourite local Hong Kong dish is hairy crab and char siu. Both are different but still tasty and wholesome...

Q: If you could pick any dish and transport it to any restaurant in the world, what would you choose and where would you be?

A: First of all never lose your passion for cooking, secondly always persevere. Last, and something never to forget, every dish is a reflection of you so always put your best into it every time.

A: I love traditional Spanish dishes, like homemade paella. I would go to a local fishing village near Valencia in Spain and be able to use the fresh seafood that’s available to create a hearty dish.

Q: What is the most unusual place you have been asked to cater at?

A: In fact when I was working at the Paradores de Turismo Hotels and Resorts in

Q: What tips would you give to novice chefs?

Q: Hong Kong is a world away from San Sebastian, so what’s your favourite thing about the city?

A: It’s a really great foodie town and there’s always something new to try and experience.

I love the diversity and the different types of cuisines available in the city. (www.langhamhotels.com/hongkong)

Hokkaido Scallops

with Almond and Alba White Truffle Hokkaido Scallops: Clean the scallops and set aside.

Make tiny cuts over the surface, place on the griddle for 40 seconds on one side, turn over and cook the other side for 20 seconds.

Focaccia Bread: Use 2-day old focaccia bread and slice thinly, 5 cm in diameter and 2 mm thick.

Place on a silicone-lined tray and cook in the oven at 160ºC for 7-8 minutes.

Almond Cream: • 200 g milk • 80 g toasted almonds Toast the almonds in the oven, then boil the milk and add the toasted almonds. Mix and pass through a strainer.

• 110% olive oil • Salt • White pepper Measure the weight of the milk and cream, then add the olive oil and mix with salt and white pepper.

Almond Cappuccino: • 300 g milk • 30 g toasted almonds • 20 g parmesan cheese • 3 g soy lecithin Boil the milk and add the toasted almonds and the parmesan cheese. Mix and pass through a strainer, then add the lecithin and mix again.

Also: • Parsley and garlic oil • Toasted sliced almonds • Maldon salt • Sliced white truffle Garnish with the above ingredients.

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You can love brunches or hate them. Regardless, throughout the years, these culinary feasts have brought an entirely new dimension to the allures of dining. Think eggs Benedict, bacon, fresh lobster and oysters, piles of pastry goodness or truffles on pastas with prosciutto and parmesan slices. These are things hunters back in the age craved for before a good, long hunt. (See our history of the brunch) Flip through the following pages and you’ll find a round-up of our favourite places to go for a palate-inspiring brunch with friends or family in Jakarta, Bali, Singapore and Hong Kong.

You can expect to see familiar places, such as Kayuputi at The St. Regis Bali Resort, Rosso at Shangri-La Hotel, Jakarta, Bengawan restaurant at Keraton at The Plaza, A Luxury Collection Hotel, Jakarta and many more. Unlike the usual reviews, we will be emphasizing what these restaurants have to offer in terms of their brunch. If you’re reading this just as you’re about to decide where to go for that late weekend breakfast, you’re in luck!

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Original painting by M.A.Pintot

The Chronicles of Brunch

By Refa Koetin

For some people, the weekend just isn’t complete without brunch — a leisurely meal of eggs Benedict, perhaps some home fries and a light cocktail or two. But we haven’t always brunched. This section investigates the history of this unique meal, from its origins in the United Kingdom to its popularity around the world.

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spent in the pews. Sunday mornings and afternoons became a time to relax, spend time with friends and maybe have a mimosa or two. And the advent of convenience foods during this period only helped brunch dominate the Sunday table. Frozen orange juice, boxed cake mixes and even powdered Hollandaise sauce were all used to create brunch with a minimum of fuss and mess.

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he concept of brunch can, in part, be traced back to the upper-class British tradition of hunting luncheons. In between rousting the foxes, men and women gathered for decadent early lunches, complete with a multitude of meats, egg dishes and plenty of adult beverages for obvious reason — to get the gents “warmed up” before the hunt. And while chicken galantines, cold sliced headcheese and port wine are a far cry from the huevos rancheros and Belgian waffles we enjoy today, this was the first time breakfast and lunch foods were combined into one hearty meal.

Courtesy of ritzcarlton.com/shenzhen

across the country by rail. On Sundays, actors like John Barrymore, Helen Hayes and Clark Gable stopped to brunch at the famed Pump Room at the Ambassador Hotel.

From there, brunch’s popularity only grew. Sunday brunch, especially, became increasingly popular after World War II. Church attendance had dropped significantly in the post-war years, and folks were looking for something to do with the time that previously would have been

In America, the “hunt breakfast” was more along the lines of eggs and toast as opposed to venison, and although meat remained an integral part of brunch in the form of bacon, the name “brunch” was called for. Still, the melding didn’t catch on immediately; initially, brunch was known as the “varsity meal” for its association with college students. In other words, brunch was the domain of the privileged from the very beginning, since in the 1900s, contemporary college students were almost universally well-off, white and male.

Culinary historian Farha Ternikar hypothesized that brunch has since undergone three distinct phases. Though it had been around for more than two decades by the time Prohibition went into effect in 1920, brunch didn’t really take off until the wealthy — i.e. those who still had access to alcohol and the freedom to imbibe without fear of repercussions — began using it as an

Author Guy Beringer first coined the term “brunch” in an 1895 article as part of an, apparently, short-lived British publication named “Hunter’s Weekly”. The article justified the physical and emotional benefits of a convivial meal consisting of lighter fare to replace the traditional heavy, late Sunday meals common in the United Kingdom.

Beringer’s article was reprinted in British periodical “Punch” the following year, and the concept began to spread. By the late 1920s, the term had reached American shores.

Oddly enough, the first American city known for brunches wasn’t trendsetting Los Angeles or fashionable New York, but the windy city of Chicago. Back in the days before transcontinental flights, movie stars who had business on both coasts would stop over in Chicago on their multi-night treks

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Courtesy of bestofthebrunch.co.uk

opportunity to day drink, inaugurating the time-honoured custom of washing down French toast with mimosas and Bloody Marys.

Then came phase two in the 1950s, when the stigma against day drinking began to wear off among the American middleclass, and brunch became more strongly gendered (think Sex and the City’s weekly gal-pal summits). As early as 1933, when the Gatsby-era boozing had long since given way to the Depression, Washington Post writer Ruth Chambers called brunch a “meal for professional women,” an alternative social event for Ladies Who Lunch now working full-time jobs. Manuals like the Can-Opener Cookbook, Sandra Lee’s spiritual predecessor, reflected brunch’s newfound middle-class appeal by offering recipes that emphasized convenience.

During the great wars, Americans, British, as well as most Europeans participating in the war, inevitably travelled, and they apparently carried more than just their rifles. In between strafing rice paddies

or relocating military forces, pilots and prominent officers (in particular the Brits) enjoyed the concept of brunch. It didn’t take long until the concept caught on wherever they were stationed for a long period of time, namely Asia and the Middle East. Of course there were other pioneers into these new territories, i.e. missionaries, bankers, explorers, scientists to name a few, and in the years following the war, brunch was starting to be recognized, and accepted, in most parts of the world.

Phase three — brunch as we know it — began in the 1980s, when an increase in disposable income and conspicuous consumption led to sumptuous hotel buffets, which positioned brunch as a leisurely social activity. But while it may have evolved over the years, Ternikar argued, certain constants remained, including its class and gender connotations.

It’s not such a big leap, after all, from the episode of All in the Family, where Archie dismisses his daughter’s newfound affinity for brunch as the result of reading too much Cosmo, to Portlandia’s epic tour of “Brunch

Village”, or the frustration Marshall Erikson, of How I Met Your Mother, feels when he can’t get brunch with his friend Brad without Ted and Robin telling him it’s “girly”.

Today, while we may appear to be in phase four of brunch — the backlash to brunch — the meal that Casablancas or David Shaftel of “Brunch is for Jerks” infamy find so objectionable has been around for a while.

The food itself may have evolved thanks to globalization and the power of huevos rancheros, but its role as a signifier of social status, particularly for women, has been in place for almost a century.

For many, it is a love/hate relationship.

Be that as it may, brunch today is a very popular concept championed by many high-end restaurants and five-star hotels.

The concept of brunch is catching for a lot of people, mostly because people love some time off between work or before starting a long meeting in the evening. Whatever the reason may be, we can be sure that the idea of brunch will be around for a while yet.

Courtesy of asia361.com

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ROSSO Taking its name from the Italian word for “Red”, Rosso offers a warm and sophisticated ambience for guests to enjoy its delectable Sunday brunch and beyond.

Favourite Feature: If you decide to add one or two selections from the à la carte dishes, be sure to ask for Chef Paolo’s specially made braised beef and beet ravioli with black truffle and forest mushroom for the main course, and the saffron parfait with truffle ice cream and wild berries. The braised beef within the ravioli is well-cooked and very tender, and while it is quite rich combined with the black autumn truffle, the beet and forest mushroom does really well to balance out the plate.

The truffle ice cream needs no explanation, as it offers a unique take on truffles for dessert. The saffron parfait combined with the berries also makes for a melding of several facets of harmonious sweetness.

By Refa Koetin

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ith Chef Paolo Gionfriddo at the helm, Rosso at Shangri-La Hotel, Jakarta offers all the signature goodness of southern Italy — from fresh bounties of the sea like sea bass, oysters and prawns highlighted with light seasonings, to fresh homemade pastas and fine wine. Originating from Sicily himself, Paolo champions the core taste of his produce, such as the fish or beef, without saturating them with heavy sauces or garnishing. The result is an impeccable selection of authentic dishes that remain true to his culinary heritage — fresh, lightflavoured and delightful to the palate.

The brunch selection at Rosso represents this very same southern Italian goodness as well. In front of the restaurant is a selection of meats for those who like to start their brunch strong. A bit on the inside is a seafood rack that, among others, has clams, oysters, prawns and mussels. On the side are sweet and sour garnish and fresh lemons.

Further inside you’ll find the seasoned meat section — prosciutto di Parma, smoked salmon, pancetta and salami — to go with the helpings of fresh salad you can get from the salad section right across from it. There is also a large variety of tempting sweets such as macarons, tiramisu, cheesecakes, a wide selection of gelato, and my personal favourite, sugar-coated tangerines next to a white vanilla dipping fountain.

The pasta station is situated at the back of the restaurant beyond the VIP room, where you can also find an assortment of delicious cheeses, lasagne, seasoned vegetables, as well as fresh beverages such as limoncello and fruit juices. (www.shangri-la.com)

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Braised beef and beet ravioli with black truffle and forest mushroom

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ASIA RESTAURANT One of the most popular brunches in Jakarta is held at Asia Restaurant. The Ritz-Carlton Jakarta, Mega Kuningan, presents Jakarta’s most spectacular island buffet, where Western and Asian cuisines are prepared in an open-kitchen concept.

Favourite Feature: One of Asia’s classic Sunday Brunch signatures is the lobster thermidor. It is a half-portion lobster topped with a silky white mushroom and cream sauce, baked with freshly grated cheese and served with potato puree and fresh salad.

By Heidy Zainuddin

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sia Restaurant sets high standards of luxury, guest service and mouth-watering cuisine in the capital city.

Its famous Sunday Brunch is available from 12PM to 3PM, serving a distinctive blend of international cuisines, prepared in an open kitchen so guests can watch the culinary magic as it happens.

Highlights of the brunch include the live-cooking stations, fresh seafood and desserts. Alcoholic beverage selections include beer, sparkling wine and house red or white wine. Guests can enjoy their leisurely meal while listening to live music during brunch.

Sunday Brunch at Asia Restaurant offers an extensive sampling of premium international cuisines to suit every taste bud. A wide range of international dishes is displayed for guests’ entertainment from Western, Japanese and Chinese to Indian, Asian and Indonesian, including an array of premium carved roasts, pasta and house specialties. Guests can also enjoy the all-time favorite Indonesian and Chinese specialties such as sop buntut, bakso, noodles, batagor, nasi campur, dimsum, roast duck and Hainan chicken. Not to be missed for all seafood lovers are the oceanfresh oysters, mussels, clams and prawns that are displayed along with fresh sashimi.

The restaurant is spacious, with a capacity of up to 399 diners, and a touch of red creates a warm elegant ambience. It is a place for you to spend time with family and friends engaging in warm conversation while enjoying the exquisite buffet, perfect for celebrations, gatherings or casual weekend dining. (www.ritzcarlton.com/en/Properties/ Jakarta/Dining/asia_restaurant) Lobster Thermidor

Asia's Brunch

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BENGAWAN Bengawan, which is located on the 7th floor of Keraton at The Plaza, offers a premium selection of international cuisines in its weekend brunch buffet, from fresh appetizers, delectable pasta and seafood to the live-grill station.

Favourite Feature: One of my personal favorite offerings from the brunch selection is Bengawan’s pan-seared foie gras with apple compote with roasted shallots and apricot sauce reduction. While obviously French in origin, this particular foie gras took a more global turn with its herb-garnished presentation. In addition, my favorite cocktail, the Gado Gado Margarita, is also available in this brunch, offering a unique dining experience.

By Refa Koetin

Live Grill-Steak

Gado-Gado Margarita Cocktail

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ne of the most ravishing choices you’ll find is what’s on the seafood station, particularly the Alaskan king crab served fresh with lemon and sour dressing. As you scrape the meat from the shell, the sweet and tangy crustacean meat combines well with the dressing and lemon, adding to the fresh flavors.

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Chef Lamberto Valdez makes the most out of the buffet’s presentation by placing the sweet treats station immediately by the entrance, as if welcoming the guests to a world of exquisite culinary collections.

Some of the highlights from the appetizer station are the savory smoked salmon, tuna tartar, chickpeas, beef carpaccio salad and assorted condiments, as well as a most coveted garnish: premium French Sturia

caviar. The grilled station features a number of savoury meats and fish, such as Kobe beef, grilled salmon, tuna, sea bass, duck, king prawns, and of course, you can have all that combined into a hearty portion of paella.

The pasta and taco section bring plenty of varieties for those partial to a lighter touches. (www.keratonattheplazajakarta.com/en/ bengawan)

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PEARL CHINESE RESTAURANT Ideally located in the JW Marriott at the heart of Mega Kuningan, adjacent to the offices of multinational corporations, embassies and shopping centers, Pearl Chinese Restaurant offers authentic Cantonese cuisine with a modern flair and warm ambience.

Favourite Feature: There’s always room for desserts no matter how full you are! And lemongrass jelly, mousse and poached mango pudding with mixed fruits is among Chef John’s signature dishes. Served in the round jar, this cute yellow jelly tastes fresh and can neutralize all the flavours you tasted before. A great selection to end this brunch and a Sunday indeed well spent in Pearl!

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By Heidy Zainuddin arning a strong reputation as one of the city’s finest Chinese restaurants, Pearl is known for serving up authentic Cantonese dishes. If you are a big fan of it, then yam cha would be a great choice to start off your day. Literally meaning “to drink tea”, yam cha is a Cantonese tradition transformed into a modern brunch accompanied by Chinese tea.

Yam cha is available every Sunday from 10AM to 2.30PM. Reservations are highly recommended since the restaurant is usually packed during these hours. There are four private rooms available in Pearl with capacities of 10 - 15 people for small gatherings or family dining. This Sunday brunch is presented by Executive Chinese Chef John Chu and his creative culinary team.

Pearl Ha kau

Start with ordering a selection of dim sum from separate menus, from deep-fried dim sum, steamed, or boiled brought to the guest fresh from the kitchen, such as siew mai, ha kau, lo maigai, kuo tie, shrimp dumplings and bean curd skin rolls. Beside the popular varieties of dim sum, Pearl also serves cha siu bao (steamed bun with barbecue pork), shrimp shu mai and taro dumplings.

Feast on a wide variety of noodles, porridge, cold Chinese appetizers, BBQ, seafood, stirfry, even Peking duck and suckling pig. You can easily go from one station to another.

All of this glorious food can be enjoyed with unlimited Chinese tea included in the package. Specialties of the house include Peking duck, abalone, bird’s nest and fresh seafood. You should not miss the delicious lobster with salted egg, crab with Singaporean chilli sauce, prawn mayonnaise or the beef in black pepper sauce. (www.marriott.com/jktjw)

BBQ Chicken with Steamed Bun

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SANA SINI RESTAURANT The Big Cheese.

By Tenissa Tjahjono

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nder the Accor hotel brand, which is host to 3,600 hotels and employs 160,000 people in 92 countries, Pullman Jakarta Indonesia offers the ultimate indulgence by providing a new approach to upscale hospitality including fine-dining restaurants, one of which is Sana Sini restaurant.

Sana Sini means “Here and There” in Indonesian. According to the restaurant’s name, guests are expected to go here and there to savour the delicacies of each station. At Sana Sini restaurant, diners will find four unique micro restaurants in one place: Indonesian, Chinese, Japanese and Western. The distinctive decoration and crockery of each station is also on display.

To begin the Sunday Brunch, you should make your first stop at the Japanese station, a place for not-very-heavy dishes.

Typical Japanese dishes, such as sashimi and sushi, are served at the station. Diners can revel in a wide selection of popular main ingredients for sashimi, from fresh tuna, salmon, mackerel to octopus and many other raw fish. A soy dipping sauce and condiments, including wasabi paste and grated fresh ginger, are laid out for diners to freely avail of and mix according to their preference.

With three more stations for main courses to explore, it is up to diners which station to try first, but it is a must to explore them all. The Indonesian station serves an exquisite selection of traditional Indonesian dishes that are loved by many, such as the famous satay and nasi Bali.

Stopping by at the Chinese station, taste buds can enjoy delectable Chinese cuisine.

There are eight kinds of dim sum, Chinese noodles, mapo tofu and many more. Last but not least, the Western station is a spot where all kinds of meat gathers. Meat lovers will find happiness at this station.

Other than meat, guests can enjoy pasta and salads as well. An open-kitchen concept is presented in all stations, to allow diners to see directly how the dishes

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Dimsum Corner Chinese Station

Nasi Bali

Favourite Feature: The Sweet Station at Sana Sini restaurant serves a piquant selection of desserts. At the station you can find marshmallows, assorted cakes, pistachio mousses and mojito flavour lollypops, which makes it a perfect place to drop by to satisfy anyone’s indulgence.

are prepared, observe the talented chefs in action and have a chat with them about the dishes they are making.

In addition to the four stations, there is a kids’ corner adjacent to the restaurant’s entrance where kids can have fun together and play around, while at the same time enjoying the superb brunch. There are also live performances to entertain guests.

beautifully with floor-to-ceiling glass, which provides amazing natural light that creates a vibrant and fresh ambiance.

Moreover, Pullman Jakarta Indonesia is situated conveniently in the Thamrin area, one of the busiest and most strategic areas in the capital, which makes the hotel an excellent meeting point. (www.pullmanjakartaindonesia.com)

Nestled on the ground floor of the hotel, Sana Sini restaurant is designed Japan Station

Brunch at Sana Sini Restaurant

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Brunch at Bogor Cafe

BOGOR CAFE At Bogor Cafe, every Sunday is family day. Hotel Borobudur Jakarta presents a Sunday brunch where you can indulge your family with a happy treat and find the perfect choice of food, and an entertaining kids’ corner, for a well-spent Sunday!

By Heidy Zainuddin

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ocated on the lobby floor of Hotel Borobudur Jakarta, one of the oldest Indonesian hotels in town, Bogor Cafe is an all-day dining restaurant serving breakfast, lunch and dinner. Start a lovely family Sunday with an extraordinary brunch featuring more than 50 items to choose from, or a wide selection from the à la carte menu serving local and international

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cuisine that is waiting to satisfy every palate. With a live-cooking station and an extensive buffet of guests’ favourites, look forward to a journey of endless flavours.

Bogor Cafe serves Sunday brunch from 11AM to 3PM. Guest can find many choices of Indonesian, Asian and Western buffet dishes such as oysters, dim sum, pasta, roast beef

striploin, lamb stew, grilled veal bratwurst, salmon coulibiac, sushi and sashimi, waffles and pancakes, an assortment of desserts, cakes, premium ice-creams and the mouthwatering chocolate fountain.

Sit back and relax, because while the parents are indulging in the Sunday brunch, children can party as well! Children under 10 years old will be entertained by

Favourite Feature: The famous and popular sop buntut, or Javanese oxtail soup, with its tender meatiness is irresistible. It has become legendary amongst locals, visitors and food lovers willing to go all the way to the hotel in Central Jakarta. Guests can order the original version, grilled or fried.

Sop Buntut is available both on the buffet and à la carte menu. The soup is served with steamed rice, crackers, pickles, lime and chilli sauce. For the oxtail, Bogor Cafe only chooses the highest quality Australian or New Zealand beef.

a magician and puppet show. In front of Bogor Cafe there are also fun cupcakedecoration sessions, drawing, face painting and various kids’ activities throughout the afternoon. Furthermore, the children will be entertained by a lot of games and activities such as arts and crafts, temporary tattoos, picture colouring, nail painting, soccer ball table, indoor and outdoor playground, children’s movies and swimming in the kids’ pool. Bogor Café seasonal kids’ activities include Mother’s Day and Easter. A kids’ menu is also available for your little ones, with mini burgers, mini pizza, breaded calamari, spaghetti bolognese and chocolate mousse. (www.hotelborobudur.com)

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ORIENT8 There’s nothing more pampering than having a brunch filled with delicious food, great ambiance and a wide array of desserts and wine with your loved one.

You will feel as if you’re having a fancy Sunday brunch in Paris!

Favourite Feature: Aside from delicious food at every station, every guest gets the chance to taste four dishes that the waitress will pass around to your table. These four additional dishes are part of the brunch package. One of the dishes is foie gras. Foie gras, "fatty liver" in French, is a popular French luxury dish made of duck or goose liver. This foie gras is served in small portions and tastes so creamy and delicious! It is juicy inside and soft on the outside. It's kind of like gaining a new rich taste bud.

By Heidy Zainuddin

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he white chic feminine ambiance with French colonial design and marble floor will surely mesmerize you once you walk into Orient8. This French and Pan-Asian restaurant at Hotel Mulia Senayan, Jakarta will pamper you with its amazing Sunday brunch from 11AM to 2.30PM. Experience the jaw-dropping French and Asian dishes from various regions including Thailand, Vietnam and Singapore. Each authentic offering will take you to a new level.

Sunday brunch at Orient8 is guaranteed to stir anyone’s appetite, offering packages

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with alcohol (free-flow red, white and sparkling wine) and with non-alcoholic (juices, ice lemon tea, ice tea) beverages.

Since February 2009, Orient8 has become a homey and cosy yet elegant restaurant for those who love a superb dining experience.

You’ll find a wide array of dishes in the eight buffet stations. You can taste appetizers, green and mixed salad, fresh seafood, French cold cuts, noodles and soup, hot dishes, cheeses and, last but not least, are the desserts. It’s time to treat your palate to delightful layers of flavours. (www.theorient8.com).

Stir Fried Prawn with XO Sauce

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SCUSA ITALIAN RESTAURANT

Scusa offers true elegance at the heart of the city every weekend with its new-look Sunday brunch.

Perfectly crafted for small groups of friends and family to enjoy fine Italian food.

Favourite Feature: One of the favourite antipasti is foie gras terrine served with port wine-blueberry reduction, black winter truffle and toasted brioche, enjoy the bold character of the foie gras and the playful flavour of the wine-blueberry reduction.

By Heidy Zainuddin

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ocated on the second floor of InterContinental Jakarta MidPlaza, Scusa Italian Restaurant is celebrating its new-look Sunday brunch. Executive Chef Gianluca from Milan presents authentic Italian cuisine in a way that redefines the custom of socializing around the table amid a relaxed atmosphere.

With a unique concept of “bringing the buffet to your table”, guests just need to sit back, relax and wait for their food to arrive at the table. On top of the antipasti that the staff bring to the table, there are a few stations that serve an assortment of seafood and meat, homemade pasta, pizza, cheeses and dessert. At the meat and seafood, and pasta counters, guests may request the chef to create anything from the available ingredients.

Every guest is welcomed with a Bloody Mary or Spritz paired with fresh oysters as a starter. Generous platters of traditional Italian antipasti are served family style at the table for everyone to share. Guests can also enjoy an array of buffet delicacies are brought to their table. But that’s not all – a full-flavoured menu of authentic dishes, including home-made pastas, seafood, premium meats and regional specialties are served to please the palate.

The open kitchen, wood-burning oven, rotisserie and charcoal grill are the main features of Scusa’s kitchen. Combined with the freshest products and ingredients such as special homemade pasta, guests can taste Italian savouries with different combinations of sumptuous appetizers and mouth-watering desserts. (www.jakarta.intercontinental.com/en/ dining/sub/360/Scusa-Italian-Restaurant) Antipasto Misto di Pesce

Stracciatella di Bufala Con Carpaccio di Podori e Finnochi Al Balsamico

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Champagne Brunch

KAYUPUTI

The first, and still arguably the most elegant, brunch in Bali

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he epitome of elegance and refinement, Sunday brunch at The St.Regis Bali Resort’s Kayuputi offers unprecedented opulence.

This exclusive fine-dining restaurant is a short stroll through the resort to the beachfront. With its Hampton-chic white and natural wood decor, green and white flowers and wayang puppet dividers, the atmosphere is serene, intimate and sophisticated, while the breathtakingly

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By Amanda Luxford beautiful view of the pool, the beach and the azure Indian Ocean provide a stunning, colourful backdrop.

While the culinary delights are served from noon, the Astor Diamond Champagne Brunch welcomes guests in the Champagne Bar from 11AM for aperitifs, featuring Champagne, cocktails and canapés.

Lounging on the soft white sofas or perched at the bar, guests can relax and imbibe in perfect comfort.

The resort’s award-winning chefs, meanwhile, are hard at work in the large open kitchen creating the delectable dishes that will be served from noon by the impeccably trained, attentive wait staff.

There are no tables laden with food to be perused at Kayuputi: the finest international haute cuisine is freshly cooked and offered to you personally.

The divine repast opens with amuse-bouche of Sturga caviar and blinis, a basket of

Champagne Brunch

Classic Grand Manier Souffle

Favourite Feature: Pre-lunch champagne and cocktails and post-lunch digestives in the Champagne Bar, along with the welcoming but refined ambience, make this brunch particularly memorable. breads and a platter of freshly carved prime Parma ham, home-made terrine and rilletts, and with glasses continually refreshed with Moet, or other beverages to your taste, guests sit back, relax and laughter fills the air.

Delicious salads are followed by crustaceans, including the luscious ceviche of sweet prawns with its tangy yuzu pearls,

compressed cucumber, cured melon, lime foam and citrus vinaigrette. You can be certain that everything you chose at Kayuputi is not only sublimely delicious but also picture perfect.

Perhaps the most popular à la carte desserts are the classic Grand Marnier soufflé and the "It tastes like Bounty" milk chocolate, candied young coconut and coconut milk sorbet.

Another not-to-be-missed treat are the four foie gras dishes, including the duck foie gras mousse and pear composition.

To wrap up the heavenly interlude, between 2-3PM, digestives and cigars are served, although smoking now takes place al fresco.

A range of fish and meats, including roast beef and Yorkshire pudding or Peking duck breast, and pastas—don't miss the wild mushroom risotto with duck ragout, shaved foie gras and truffle oil emulsion—are followed by a selection of cheeses with red wine poached figs, pralines, macarons, éclairs and a triptych of verrine for that sweet ending.

With a slew of awards, including five consecutive years for Best of Award of Excellence by Wine Spectator and The Miele Guide Award in 2013, dining at Kayuputi at any time and for any occasion is sure to be unforgettable. (www.stregisbali.com)

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SOLEIL

Arguably the pioneer of Bali's Sunday brunching craze, the gourmet spread at the ultra-luxurious Mulia, Mulia Resort & Villas' signature restaurant is nothing short of a gastronomic masterpiece.

By Louise N.

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ust one step inside Soleil's dining room and it's easy to see why this signature restaurant at The Mulia, Mulia Resort & Villas is renowned as one of the most popular spots for brunching on the island. Dazzling with five-star glamour, Soleil is reminiscent of a celestial chateau that has found its way beside one of Bali's most picturesque coastlines. Awash with hues of cream and gold and just footsteps from the resort's iconic beachfront, this breathtaking backdrop for a Sunday feast is truly second to none.

The setting at Soleil is indeed lavish and elaborate, yet it feels neither too formal nor too flashy for a relaxing Sunday afternoon.

The restaurant radiates with a convivial

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and carefree vibe, one that lets you soak up the stunning surroundings, dine to your heart's content and drape across the soft and squishy Chesterfield sofas in between glasses of Champagne and the seafood tower.

Designed to showcase all that the restaurant has to offer, Soleil's Sunday brunch marries together three core culinary concepts: a buffet spread, an a la carte menu and the chef's surprise dishes presented table-side throughout the four-hour feast.

Beginning at the indulgent buffet, a vibrant horizon of fine gourmet foods stretches as far as the eye can see, from oysters, sautéed squid, sushi and sashimi, to salads, cured meats, soft shell crab and hard Italian cheeses – as bountiful as the glittering

Indian Ocean peeking in through the panoramic glass windows.

Alongside this smorgasbord of gourmet treats, Soleil presents its à la carte brunch menu that's just as generous and plentiful as the buffet. There are pizzas, artisanal pastas and classic breakfast staples, as well as dishes from Soleil's most recent “Cicchetti” offering, where individually crafted Mediterranean delicacies are presented in appetiser-sized portions.

Highlights include the ever-popular I Fiora squash blossoms served with a spicy dipping aioli, and the Spanish-style sun-dried yellowfin tuna scattered with almonds and roasted capsicum.

Sabayon

Favourite Feature: By popular demand, Soleil has recently extended its fabulous brunch throughout the weekend, now available every Friday and Saturday, because after all, there's no such thing as overindulgence when in paradise.

Topping off the entire experience, Soleil's talented chefs, dressed in traditional toque hats, present a magnificent selection of surprise dishes delivered direct to each table throughout the brunch. The foie gras variations are a true standout, namely the foie gras crème brûlée that comes complete with a crunchy top layer and a smooth, creamy middle.

If that isn’t enough to keep diners on their toes the entire brunch through, Soleil has recently upped the excitement for its regular diners by adding new dishes to the lineup, including a whole roasted Porchetta, a boneless suckling pig stuffed with herbs and aromatics in the tradition of the Italian Riviera and a Fresh Salad Station where a station attendant will whip up an artisanal Caesar salad or build your own combination from the array of fresh vegetable garnitures and delicious savory Mediterranean

inspired morsels, including grilled octopus, house smoked salmon and sliced prosciutto finished with a fabulous small-batch extra virgin hand-pressed oil.

And for Soleil's sweet-toothed gourmands, even the famous display of cakes, pastries, custards and creams has been upgraded, joined by a cascading chocolate fountain and a live “Sabayon” station, where a cloud of liquid nitrogen theatrically turns a sweet and creamy whip into bowls of crispy ice cream.

Soleil’s brunch is available every Sunday at the beachfront restaurant and offers the choice of three packages; brunch with soft drinks only, a wine and cocktail package, and our favourite, the premium Champagne package that surely guarantees a most exquisite Sunday. (www.themulia.com)

Soleil's Sunday Brunch seafood tower

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CUT CATCH CUCINA Ooh la la! Sofitel Nusa Dua Beach Resort presents its unique and acclaimed Brunch à la Francaise, not once but twice, each weekend

By Refa Koetin

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or those craving French culinary flair and favourite gourmand treats, head to the Sofitel Nusa Dua Beach Resort– within the upscale Nusa Dua resort complex – especially at Le Weekend. The magnifique Saturday and Sunday Brunch à la Française focuses on sublime French food at the resort’s signature restaurant, Cut Catch Cucina. Hardly a coincidence, as this French heritage-instilled five-star resort is Indonesia’s first Sofitel property – French hotel group ACCOR’s most luxe brand – and Bali’s only French luxury hotel, infused with Sofitel’s signature French sophistication and distinct French bias at its in-house restaurants.

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Launched originally on Sundays, the Sunday Brunch à la Francaise was a pioneering new brunch concept for the island, now ranking as one of the world’s Top Ten Brunches, by Condé Nast Traveler.

Since debuting early 2014, this lavish brunch has become so popular, especially with families – you must pre-book a table– Sofitel Nusa Dua introduced a Saturday Brunch à la Francaise, for those who couldn’t make the Sunday: the only Bali brunch hosted on both weekend days.

Saturday brunch tends to be more of a favourite for catching up with friends, while Sunday is more traditionally popular with families. However, both celebrated weekend brunches incorporate just about the same

award-winning format, operating from 11AM to 3PM. With its eclectic dining experience in a chic setting and multiple outlets of steakhouse, seafood and grill section and Italian osteria, Cut Catch Cucina makes the perfect spot for a sumptuous brunch set-up, involving repeat visits to sensational live food stations.

Sampling the Sunday Brunch, first-off at the main grill station, we found regular weekly signatures, such as beef Wellington, wholecrusted barramundi and tender leg of lamb, but could also pick-out sizzling premium steaks, sausages and pork chops grilled to

Weekend Brunch

our liking by the chefs and smothered in a variety of fresh garnishes. Sofitel Nusa Dua truly excels at another signature, the mega-popular Cheese and Charcuterie station, presenting a mouth-watering array of European cheeses, cold cuts such as Danish hams and smoked salmon, terrines, carpaccios and more, nicely accompanied by freshly baked breads from La Boulangerie.

At Sea Grill corner, succulent seafood on ice – freshest oysters, prawns, clams and fish of the day – are grilled and steamed à la minute.

Other favourite notables are yummy pizzas from the wood-fired oven, whole roasted duck and the salad station, while the inclusive à la carte menu offers delicious cooked treats from the kitchen – panseared scallop mousse with lemon pumpkin puree and pan-seared foie gras come recommended.

Favourite Feature: Apart from glorious French cheeses, this weekend brunch is such a Godsend for families: children under 12 go free and get entertained with a mobile magician, Kid’s Corner and dedicated kid’s pool.

If parents need more quality time, the resort’s Kids’ Club is also available (at additional cost).

For le grand finale, the Dessert Corner tempts with heavenly treats, including, fresh-made pastries and dedicated icecream and toasted marshmallow stations, but you can also have French classic, crepes Suzette, dramatically flambéed at your table.

Adopting a typically French relaxed attitude, brunch-goers stay here for the long-haul, making the most of a leisurely four hours with friends, la famille and significant others, in between helping themselves to the vast offerings and enjoying the live acoustic performance.

Then there is also all-day complimentary access to the resorts’ stunning beachfront

pools; so as many do, why not make a (formidable) day of it in Nusa Dua? With the high quality of imported items, finest French-focused cuisine and service levels, this weekend Brunch à la Française work out at incredibly good value – try doing all this in London, Melbourne or Le Paris! (www.sofitel-bali-nusadua.com)

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THE CAFE

To guarantee the utmost authenticity of each dish, native chefs are in charge at every station of The Cafe, ensuring their home cuisines are presented at their very best.

At the Indian, Western and Thai stations, diners get a taste of the live cooking performances. Fresh seafood is stirred as you like into the spice and simmering Thai Tom Yam Soup; Ă la minute pastas are made to order from a selection of delectable toppings; and warm and filled naan bread sees cheese within cheese erupting from every bite.

By Louise N.

Seafood Extravaganza

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he Cafe is one of two outlets at the luxurious The Mulia, Mulia Resort & Villas serving a gourmet feast every weekend, presenting a chic dining experience that's every bit as elegant as its sister restaurant, Soleil, yet altogether unique.

Chinese and Korean are first on the list, with a backdrop of Asian-inspired artwork to set the tone. Among the succulent pork selections and whole crispy ducks, deepfried prawns stand out as a delicious dish, closely followed by the Korean-style kalbi short ribs, perfectly marinated to be both tangy and smokey, just as they should be.

Keeping with the grandiose theme seen throughout the six-star resort, The Cafe distinguishes itself by virtue of its variation. The international buffet concept, available every Saturday and Sunday brunch-time, sees a variety of food from around the globe displayed at different stations within the open-style layout, each with its own uniquely designed corner of the dining room.

At the Indonesian station, a palette of glass and gold frames delicacies from throughout the archipelago. An array of traditional dishes is laid out for both dining and viewing pleasure, like the ayam pedas (spicy chicken), sate sapi (beef skewers) and succulent fish fillets slow-cooked in bright green palm leaves. The crispy Padang-style beef is testament to the complex flavours of Indonesia's best recipes, whilst the spectrum of hot sambals (chili sauces) is not

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only perfectly authentic but features some of the best variations we've tried.

Finishing up at the far side of The Cafe is the Japanese cuisine and the dessert room. At the Japanese stop, old-style miso soup, just-rolled sushi, sashimi, ceviche and fresh oysters paint a colourful vista, whilst the dessert room satisfies everyone's inner-child with countless sweet treats; cakes, cookies, a chocolate fountain and a revolving ice cream vortex displaying different flavours and sorbets of every kind.

To the side, all sorts of syrups, sauces and candied titbits are there to be sprinkled atop in unadulterated proportions. Indeed, it's the only way to end a meal of such measure. (www.themulia.com)

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BENKAY

Favourite Feature: Okonomiyaki- A sort of savoury pancake,

An authentic Japanese dining experience

the word literally means "grilled whatever you like". The

okonomiyaki is a traditional Japanese dish served mainly in Tokyo, Hiroshima and Kansai. Although its origins are unclear, gorgeous Benkay take on this classic savoury, contains seafood and vegetables and is topped off with a thick sauce, mayonnaise,

By Christian Galbraith

seaweed powder and flakes of wafer-thin bonito fish.

Sushi Selection

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he Grand Nikko Bali hosts one of the most beautifully placed Sunday brunches anywhere on the island in its traditional Japanese-styled restaurant, Benkay. Overlooking the hotel’s gorgeous tropical gardens, which frame the turquoise-blue ocean, it offers a sublime panoramic picture postcard view for guests to enjoy whilst they tuck into a delicious and authentic Japanese feast.

The choice is surprisingly large, so maybe ease yourself into the leisurely brunch with something light from the beautifully presented sushi and sashimi bar. Let the traditional salmon, octopus or tuna melt in your mouth, or try the seared salmon mentaiko (cod roe) sauce roll. The traditional green salads can be found in the same place, but do keep your eye out for the Japanese touch evident in dishes, such as the tofu salad in a tangy wasabi dressing.

With a range of comfortable seating options, both inside and out, private rooms for groups and a teppanyaki option, it is the perfect place to chill out and enjoy the seriously good food offered by renowned Japanese chef Goda Katsumi and his team.

The open kitchen is where most of the food can be found. Located centrally in the main dining area it includes cooking and presentation stations with tempura, miso soup, udon noodles, chawanmushi (savoury egg custard) and Japanese-style fried chicken and grilled salmon.

The restaurant has been under the guidance of Chef Katsumi since early 2014 and for Benkay’s Sunday brunch he has developed a range of authentic, traditional dishes with some very welcome and recognizable delicacies both on the buffet and cooked fresh-to-order.

Definitely a favourite with traditionalists, delicacies like iced green tea soba noodles in bonito sauce, grilled eel and pickled Chinese cabbage are also available.

Part of the kitchen, the small teppanyaki bar, near the entrance, also offers plenty of choice. You can order and have it brought to the table or sit at the bar. Choose from the superbly fresh meats and seafood; rib eye, chicken, tenderloin, salmon, prawns and scallops, just say the word and chef will cook it there and then.

There is a small selection of desserts, including shaved ice with coloured syrup, cakes and tartlets served with tropical fruit.

Beautifully presented and highly nutritious, traditional Japanese food is perhaps unrivalled in its crisp, clean taste and texture. For those familiar with authentic Japanese cuisine, Benkay’s Sunday brunch is an opportunity to feast on your favourites, whilst for those unfamiliar or a little wary, it’s a culinary journey just waiting to ensnare you. (www.grandnikkobali.com)

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BONEKA At The St. Regis Bali Resort, delectable brunch is enjoyed in a relaxed and homely ambience.

By Louise N.

Favourite Feature: An outdoor grill overlooks the lush landscapes of the resort and showcases the catches of the day, shucked oysters and juicy meat from the carving, all cooked à la minute, just as you like it.

Wagyu Beef Steak and Egg with Foie Gras

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oneka is the second brunch offering at the exclusive The St. Regis Bali Resort, sister to the sophisticated Astor Diamond Champagne Brunch at Kayuputi.

With a more relaxed vibe and the option of both à la carte offerings and a decadent brunch spread, Boneka is the ideal choice for a family affair or leisurely Sunday pursuit.

The brunch officially kicks off at midday in the mezzanine restaurant, however, guests are invited to enjoy complimentary cocktails in the prestigious King Cole Bar from 11AM onwards, where the signature St. Regis Bali Mary steals the show with its luminous red hues and local Balinese ingredients.

Then as the clock strikes twelve, the soft sounds of a live jazz band and the sweet scent of freshly baked croissants draw you towards the buzz of the dining room, where

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a warm glow of fiery oranges sets the scene for this cosy brunch setting. The vibe is both lively and inviting, epitomising the laid back nature of this delightful weekend tradition – homely and convivial; easy like a Sunday morning.

A light percussion of fine silverware on dainty China keeps the brunching spirit alive, as gourmet plates of international delicacies from the à la carte menu pass by one after the other. There are eggs soft boiled with Spanish Avruga pearls, sunny side up with foie gras and tender Wagyu, and the signature Egg Nouvelle where a whole shell indulgently brims with a creamy lobster ragout.

Over to the buffet and a banquet of worldclass produce is laid out in all its glory, from the freshly made sushi, rolled right in front of your eyes, to the cured and roasted meats, squishy dim sum dumplings, chilled giant prawns, and individually plated

appetisers like the tuna tataki, melon gazpacho, chicken caesar salad and cold smoked salmon with dill sour cream and toasted bagels for spreading.

Ever-present and unrelentingly tempting, a towering chocolate fountain reminds you to save space for the sumptuous desserts.

Crème brûlées, tropical panna cottas, cupcakes and tiramisu, the brunch at Boneka promises to end on a very sweet note.

The Boneka brunch is held every Sunday from 12PM to 3PM and offers three different dining packages: brunch with soft drinks, the beverage brunch to pair your feast with cocktails and wine, or the premium package that includes Champagne and premium wines, carefully selected by esteemed Sommelier, Harald Weismann. (www.stregisbali.com)

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GLOW

Favourite Feature: A view of Balinese village girls practising traditional dance accompanied by the sounds of the gamelan orchestra. Beautiful and relaxing.

Radiant at Glow

By Tenissa Tjahjono

Fragrant Mud Crab

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apidly becoming the buzzing heart of COMO Shambhala Estate, glow serves exquisite and healthy dishes, including salads and energising juices and blends that are rich in vitamins and minerals, prepared by its dedicated executive chef, Dewa Nyoman Putra Wijaya.

Brunch at glow is available every Sunday from 11AM to 2.30 PM. Chef Dewa’s favourite brunch dishes include the avocado salsa, the tiger prawns and the fragrant mud crab. What is so special about brunch at glow is that all dishes come in small portions, which allows guests to try as much as they want.

The open-sided restaurant features a contemporary style and informal ambience, which makes glow an excellent choice as a hang-out spot for everyone. The restaurant endeavours to create a delectable combination of healthy cuisine by using the estate’s ingredients, which are organically grown by local farmers, and the finest sourced produce, which differentiates brunch at glow from other lavish brunches.

With the marriage of aromas and flavours, great dishes and pleasant company offered by glow, you will be positively radiant during the brunch as the restaurant promises an exceptional dining experience. (www.comohotels.com/comoshambalaestate)

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FIRE

For the astute diner, the Hawker Street Feast showcases some of the best Asian street food, presented and served in the style and in the comfort guests have come to expect from the W Retreat & Spa Bali - Seminyak.

Favourite Feature: Call it indulgent but the delicious range of POD chocolates, created wholly in Bali using Balinese cocoa at their small factory north of Ubud and crafted specifically for the W Resort and Spa, are simply sublime and a perfect way to finish your FIRE Sunday Brunch experience. The chocolate is smooth and rich and the filled individual chocolates have some surprising centres. The favourite is perhaps the brilliant red lips, bite-sized chocolate kisses with just a hint of chilli – perfect with your coffee.

By Christian Galbraith

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he Sunday Brunch at FIRE is a sophisticated dining experience that explores and expands on many of the famous gastronomic delights peddled by the ubiquitous Asian street hawkers or found in the region’s remarkable street food markets; as well as offering a range of tasty international buffet brunch items.

Eating Asian street food the traditional way can be a full frontal assault on the eyes, ears, nose and taste buds. Head into any traditional food market or walk through any area crowded by street hawkers and the aroma, the intriguing ingredients and the vibrant colours can overwhelm even the diehard diner.

For those who love all the taste but can live without the hassle, Director of Cuisine Jack Yos presents the Hawker Street Feast featuring some of the very best examples of Asian street food, prepared, presented and served in the style and comfort one expects from the striking W Retreat & Spa Bali Seminyak.

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Brunch Selection at FIRE

Sit inside the elegant and cool interior space with its moody atmosphere and comfortable cushioned seating, or go alfresco and take a veranda table overlooking the pool and ocean and soak up the laidback beats. Wherever you sit, you can be assured of excellent service and a most enjoyable brunch.

It’s not all about street food though, with an impressive selection of international food on offer. From the restaurant’s kitchen: eggs Benedict, fresh crabs, oysters, slipper lobster, a selection of cured meats and cheese, breads, pastries and salads, all compliment the range of street food, such as mixed satay, masala dosa, nasi goreng, steamed meat buns and tacos cooked and served from the outside hawker stalls in W trademark vendor cartons.

Back indoors, the street theme continues with a delicious selection of dishes, such as curried duck, paella, spiced fish and pork belly, often creatively presented as individual servings. Many of the deserts too take a street flavour, although

traditional favourites, such as mousse, soft cakes, gelato and a selection of delicious POD chocolates crafted specifically for W, are extremely popular.

The brunch at FIRE is one of two delicious Sunday brunches available at W Retreat & Spa Bali - Seminyak, the other being at its beachside restaurant, Starfish Bloo. The Hawker Street Feast opens at noon and serves until 3.30PM; soft drinks, including several traditional jamu-style drinks, are included in the price with wine and Louis Roederer Champagne packages available as optional extras.

And for those really wanting to make a splash, WET – W’s lagoon-style pool, is also available for brunch guests, so why not extend your experience with a relax and swim, or take cocktails at the world-famous WooBar and enjoy sunset with the relaxed beats at one of Bali’s most impressive venues? (www.firerestaurantbali.com)

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STARFISH BLOO

Chic, laidback, beachfront dining, welcome bubbles, fun desserts – we must be at W!

Favourite Feature: We love to spend a few hours on a Sunday sipping on bubbly and taking in the vibrant, yet somehow peaceful, ambience at W Retreat while watching the sunshine sparkle on the waves as they crash onto the shore.

By Amanda Luxford

Bloody Mary

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tarfish Bloo hosts one of the most popular Sunday brunches on the island of Bali. Fully booked every week, if you arrive as the restaurant is opening at noon, you are likely to be greeted by the sound of Prosecco corks popping and glasses of pink or white fizz being passed around.

Entering the restaurant, it seems like everywhere you turn there are colourful food displays just waiting to be plundered.

Piles of crab, king prawns, lobsters and oysters spill over a mountain of ice, while just opposite is an almost dizzyingly bright dessert counter with chocolate dipped strawberries, neon-coloured lollipop-style cakes on a stick, towering lush gateaux and piles of sweets. A personal favourite is the chocolate covered honeycomb, which is also excellent chopped into the rich, creamy ice-cream.

Starfish Bloo is a feast for the eyes, with its food and Indian Ocean views, as well as for the ears, with the lively hotel-curated music and the buzz of conversation and laughter as families and friends indulge in this decadent spread that is renowned across Bali.

Waves crash on the nearby beach and hotel guests sunbathe and play in the pool, while diners pick out their favourite indulgences from the mountains of food on offer.

Perhaps you could start with some sushi, Peking duck, or a steamed bun, before heading over to the barbecue to put in an order for grilled meat, sausage or seafood.

While you’re at the grill, pick up a hot roti canai with curry, or do the Sunday lunch thing of roast lamb with all the trimmings.

Local suckling pig, chicken shawarma and a menu offering food cooked à la minute,

such as steak and eggs, smoked salmon and mascarpone omelette, to prawn curry and even foie gras, are just a few of the tasty treats available.

The selections of salads, fruit and breads, muffins and pastries are plentiful and the basic brunch package includes your welcome bubbles, soft drinks and juices. Free-flow drinks packages offer Prosecco, wine, cocktails, beer and soft drinks, while the food and champagne package suits those celebrating their day.

Diners at the Sunday Brunch are also entitled to use the resort’s swimming pools, so you can while away your Sunday in the stylish warmth and fun that is W Resorts. (www.starfishbloorestaurant.com)

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Hawker Food Culture Brunch

MOONLITE KITCHEN AND BAR Putting a unique spin on traditional brunching fare, MoonLite Kitchen and Bar at Anantara Seminyak Bali Resort recently introduced its Singapore-inspired Sunday brunch to satisfy Bali's spicier palates. Showcasing the heritage tastes of Singapore's hawker food culture, the brunch swaps creamy egg dishes and toasted bagels for stir fried chilli crabs and sumptuous seafood laksas.

By Louise N.

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ramatically perched high above the crashing surf of Seminyak's glittering coastline, MoonLite Kitchen and Bar at Anantara Seminyak Bali Resort is quite the spectacle. This trendy rooftop venue is reminiscent of a James Bond bachelor pad, with crude black iron accents and stunning infinity pools fringing the open air decking. But this restaurant not only serves as a glamorous locale for a classy Sunday afternoon, it is one of the few places on the island to offer a very different brunching ritual...

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Choosing to eschew the traditions of typical Sunday brunch food to instead celebrate the diversity of Singaporean cuisine, MoonLite Kitchen and Bar's new Hawker Food Culture Sunday Brunch has turned our weekend cravings upside down. Paying homage to Singapore’s multi-ethnic history, the brunch presents authentic dishes from across China, India and the Malay archipelago to truly represent the core cuisines brought to Singapore many moons ago – and it makes for an extraordinary feasting affair.

sounds of a live band and the sweet aromas of roast duck, steaming pork belly buns and the honey-soy glaze of crispy-skinned chicken wings. An à la carte style setup sees a menu that's split into five key categories, ranging from the “Bounty from the Straits” section showcasing a distinctive selection of ocean delicacies, to the “Wok Fried” noodles, stir fries and rice dishes, and the “Kampung Farm Raised” section that dishes up different roasted, grilled and curried meat varieties.

The brunch kicks off from noon onwards every Sunday, signalled by the soulful

Unsurprisingly, the bright orange chili crab with fried mantau is the brunch's

Favorite Feature: MoonLite Kitchen and Bar showcases a stunning wine cellar that houses such a phenomenal selection of worldwide vinos, it recently won a 2015 Wine Spectator Award.

Hawker Food Culture Food Selections

Prawn ‘Kuih Pi Ti’ Crispy Pastry Shells

ultra-popular signature, served with a shell cracker to freshly extract the prized juicy meat from inside, whilst the spicy seafood and coconut laksa lemak is so authentic it rivals the originals found in Singapore's most famous food markets.

Another standout is the banana leaf grilled stingray, lightly spiced by a sambal belecan, and the three neat and crispy pastry shells that come neatly filled with prawn kuih pi ti. The Hainan chicken rice is as sticky and succulent as you'd expect from a traditional

Steamed Pork Belly Buns

hawker, while the potato and pea samosas and the roti paratha with curry sauce bring the rich spices of India to the table and make for hearty accompaniments to each bite.

Taking a total U-turn to give spiced-up taste buds a refreshing cooling off, the dessert selection makes use of local produce and quintessential Indonesian flavours.

A west Javanese vanilla and passionfruit cheesecake is both fluffy and creamy, and the duck egg crème brûlée is flavoured

by zesty lemongrass and finished with a crunchy coating.

The Hawker Food Culture Sunday Brunch is available from 12PM until 3PM every Sunday and includes free flow juices, soft drinks, coffee and tea, whilst an additional beverage package covers wine, Prosecco and an impressive selection of carefully crafted cocktails, all to be enjoyed with aerial views of the panoramic Indian Ocean below. (www.moonlitebali.com)

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NIKKI BEACH BALI

Favourite Feature: The restaurant features parties and entertainment that continues until sunset to make sure that diners have the most amazing brunch experience at the one

Sumptuous brunch at the beach

and only Nikki Beach Bali.

By Tenissa Tjahjono

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ffering stunning panoramic views of the Indian Ocean, Nikki Beach Bali promises a different brunch experience: brunch at the beach! Nikki Beach Bali is a multifaceted, picture-perfect beachfront venue – a place where guests can indulge in an extensive selection of popular Balinese dishes and a wide range of exquisite offerings that represent various cuisines from all parts of the world.

Chef's Seasonal Hamachi Crudo

At Nikki Beach Bali diners can experience the laid-back life by enjoying their dishes on the posh all-white sun beds that are nicely scattered around the beach. Other than the tantalising food, Nikki Beach Bali also serves refreshing cocktails that are best enjoyed in good company.

Brunches at Nikki Beach Bali are available on Sundays from 11AM to 3PM and the buffet goes until 3PM with the party and entertainment continuing until sunset. The brunches come with several options: the brunch buffet + free flow of mineral water and a premium brunch that includes a free flow of: house made red Sangria, red wine, white wine, rose wine, domestic beers, sparkling wine, & offerings from the craft champagne cocktail list). The premium brunch is only available for table service. (www.nikkibeach.com/bali)

Sashimi Salad

Dessert Platter

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FEAST

Favourite Feature: The charcuterie selection, something Chef Rossano is particularly proud of, offers a tasty variety of ham, sausage, terrines, galantines, ballotines and pâtés all complemented by some delicious artisan breads, stuffed olives and a range of sauces and spreads.

A fabulous family affair featuring an excellent blend of international and Asian dishes

By Christian Galbraith

Cold cuts table

Roasted Lamb Cheese tableRack

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djacent to Beachwalk, Feast at the Sheraton Bali Kuta Resort, under the watchful eye of Chef Rossano Renzelli, has carved out a dazzling reputation for delivering a range of top notch, family focused food and drinks, day in and day out; and happily for lovers of relaxed weekend dining, its Sunday Market Brunch is no exception.

Feast is a large, airy and extremely relaxed place to eat. It has a groovy theme with light decor featuring pinkish highlights and mood lights and offers a variety of comfortable inside and outdoor tables for couples or larger groups. There is also a supervised soft play area for younger kids, complete with child-sized tables and chairs, games and soft floor mats.

The Sunday brunch includes selected drinks as standard and, as one would expect, offers a variety of unlimited alcoholic packages to add-on, including a bubbly sensation with free-flow champagne.

Seasalt Caramel Cake

It is built around a dazzling open kitchen array where a wide variety of local and international dishes are cooked to order, including steaks, lamb chops, juicy ribs, dim sum, teppanyaki, noodles, soups and pasta dishes. Tucked away around the corner we find the carvery, with a selection of roast meats and vegetables plus a varied selection of prepared meat and vegetable dishes.

Outside there is a fresh meat and seafood grill – simply point out what you want from the large iced selection and the chef will cook it to your liking.

Back inside, the buffet stations, near the main entrance and often the first stop, focus on fresh seafood on ice, sushi, local delicacies and salads. The impressive and beautifully presented cheese and charcuterie selection is next in line. With a selection of olive oils, butters and artisan bread, it’s a hive of activity throughout the brunch.

An oasis of sweet pleasure awaits diners in the centre of the restaurant, since this

is where the impressive desserts can be found. Homemade chocolate and gelato, tasty local sweets and fruit jellies all vie for your attention, along with the hot and cold desserts such as tarts, cakes and cheesecakes; there is even a traditional popcorn machine – very popular with the kids!

The brunch is an all-round winner, but as the name suggests it also includes a small market showcasing delicious local fresh produce and artisanal breads and, included in the price, guests get to choose 1kg of produce to takeaway.

Ideally located overlooking Kuta Beach and under the expert guidance of Chef Rossano, Feast at the Sheraton Bali Kuta Resort serves up its splendid Sunday Market Brunch to both hotel and walk-in guests between noon and 3PM every Sunday. It’s very popular with families and is advisable to book in advance, especially at peak tourist times. (www.sheratonbalikuta.com)

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PREGO Prego delivers an atmosphere and ambience perfectly in tune with the concept of relaxed Sunday family dining.

By Christian Galbraith

Prego is The Westin Resort Nusa Dua, Bali’s casual Italian restaurant with a Sunday brunch aimed squarely at the family segment. The brunch is a mix of buffet, including cheeses, cold cuts, intriguing salads and artisan breads, and cooked-toorder Italian and international plates.

Pizza 4 Seasons

Aside from the many Italian staples, the hot food selection includes delicious roast meats, a BBQ/grill and some quirky regional specialties, as well, of course, as a selection of excellent stone-baked pizzas delivered directly to your table. There are plenty of desserts to choose from too, including some fabulous gelatos and a chocolate fountain.

Free-flow drinks packages are also available,

Favourite Feature: A real highlight for kids is the all new SuperChefs program.

Kids can join the kitchen team and learn how to make pizzas, decorate cupcakes or even create crazy sandwiches.

offering wines, beers and selected cocktails.

Prego delivers a dining experience that is extremely popular with families, but it’s perhaps in the restaurant’s tropical gardens and pool where Prego really scores. Here kids can burn off energy and watch out for a surprise visit by the restaurant’s famous mascot Pipo the squirrel, who’s always eager to play and pose for photographs.

Serving brunch from 11.30AM until 3PM, the family fun continues afterwards with access to the hotel’s fabulous Premium wing swimming pool, included in the price. (www.westinnusaduabali.com)

JEMME Heavenly Brunch

By Tenissa Tjahjono

Roasted Lamb Cutlets with Garlic Rosemary Crust

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emme may look like a jewellery store from the outside, but inside you will find an elegant, stunning dining room. The stylish restaurant serves a delectable selection of brunch dishes that are prepared wholeheartedly using the freshest local ingredients with a luxury twist.

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Enjoy the home-cooked comfort food classics together with an irresistible collection of wines and contemporary cocktails.

The beautiful melodies playing on the restaurant’s baby grand piano will leave you relaxed. Dine with style at Jemme! (www.jemmebali.com)

Favourite Feature: A breath-taking view of the lush rice paddies at the back of the restaurant. Admire the view when indulging in the piquant dishes.

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UMA CUCINA As one of the latest additions to Bali's brunch scene, Uma Cucina at Uma by COMO brings an Italian twist to Sunday afternoons on the island.

Favourite Feature: As part of the brunch beverage package, Uma Cucina's cocktail menu is one of the most extensive on the island, weaving together classic Italian influences with distinctive Balinese flavours.

By Louise N.

Burrata

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ome to one of the newest Sunday brunches in Bali, Uma Cucina at Uma by COMO has quickly become the go-to spot for Ubud's gourmands to wine and dine on a Sunday afternoon. With a menu that's strong on fresh, locally sourced produce, seasonal vegetables, slow-cooked meats and the authentic flavours of Italy, with, of course, countless glasses of Prosecco to wash it all down, this latest brunching affair has caused quite a stir. And rightly so.

Unlike the many buffet brunches on the island, Uma Cucina opts for an à la cartestyle set-up for ultimate freshness. The menu is separated into six key segments, ranging from raw and cured starters and antipasti, to brick-oven pizzas, grilled seafood and evertempting desserts.

In true Italian style, the brunch is both casual and bountiful, perched on the second

Spaghettini

floor of an open-air terrace with bright orange sofas and squishy cushions to sprawl across. Surrounded by greenery and utterly al fresco, the dining room radiates an exotic island feel, complete with dark wood furnishings and an alang-alang thatched roof.

As the brunching commences, this breezy open space begins to teem with life, vivified by colourful plates that parade through the dining room one after the other, each one richer and more vibrant than the next. The yellow fin tuna crudo comes bursting with complex flavours, textures and ingredients, with delicate slices of tuna both piquant and light, zested up with shaved fennel, green olives and a hint of lemon and chilli.

A true stand-out and one of the best versions we've tasted in Bali, a soft mound of burrata is impossibly creamy and fluffy on the inside, encased by its tender outer layer that's firm

to the touch, just as it should be. It's then colourfully cradled by a salad of red and yellow tomatoes, a few sprigs of basil and a scattering of olives and capers. Italian authenticity at its best.

As the menu progresses, heartier dishes come in the form of Pappardelle meatballs with organic free-range pork, penne ricci with broccoli, cauliflower, anchovies and a sprinkling of pangrattato for a light crunch in each bite, and brick-oven pizzas – thinly crusted, of course – so tasty that they call for seconds.

Unsurprisingly so, the desserts are no less impressive. The lemon tart is tangy and smooth, whilst the granita that comes with three different flavours (watermelon, crushed strawberries or cucumber) and mini gelato cones round off this Italian indulgence in the most perfectly Italian way. (www.comohotels.com/umaubud/dining)

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Colony Laksa with Homemade Lobster Ball

COLONY A Heritage Champagne Brunch Experience

By Tenissa Tjahjono

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The Ice Bar

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he Ritz-Carlton, Millenia Singapore, one of the higherend hotels in Singapore, is delighted to present its newest dining concept: Colony.

Brunching at Colony, which has a capacity of 260, guests are promised a cosy and unforgettable dining experience as they

embark on a culinary journey through Singapore’s heritage cuisines.

The restaurant has eight conservatory kitchens, which feature different cooking techniques. For instance, The Wok serves Singaporean wok-fried delicacies such as seafood fried rice with XO sauce, while

Favourite Feature: The Fruit Stall for assorted fruit and fresh pressed fruit juices and The Patisserie for sweet indulgence that includes bread and butter pudding and crêpe suzette– perfect choices to end the fabulous brunch experience.

The Grill & Rotisserie serves a delectable selection of Western and Asian meats that are perfectly grilled. Asian noodles, soups and other steamed delights can be found at The Steam Basket, whereas Indian cuisine can be found at The Tandoor. Seafood lovers can go directly to The Ice Bar and enjoy the poached live prawns, king crab legs, and much more. What makes brunching at Colony more exciting is the live culinary showmanship boasting the best of Chinese, Indonesian, Western, Malaysian, Indian and local delicacies that will provide diners with the ultimate brunch experience.

Diners can enjoy unlimited servings at the conservatory kitchens during an extensive Vintage Champagne Brunch at Colony, which is available every Sunday from 12PM to 3.30PM. Located on level three of the luxury hotel, Colony, which was officially opened on 23rd September 2015, features an eclectic mix of vintage and bespoke furniture featuring tartan and houndstooth prints that showcase British-colonial elegance. At Colony, diners can also peruse old maps, photographs and postcards adorning the restaurant’s walls and partitions, which will bring them back to a bygone era. (www.ritzcarlton.com/singapore)

The Fruit Stall

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THE KITCHEN TABLE The popular Sunday Remix takes its culinary cue from two of the hotel’s signature restaurants.

Favourite Feature: If desserts are your thing, then prepare to be impressed by the Sunday Remix selection. Head over to the station and grab a sweet kebab and dive into the chocolate fountain, or take a few cupcakes, there’s a mountain of martini glasses filled with an assortment of fresh, creamy and chocolaty desserts and, for the fruit lovers, a fresh selection of exotic seasonal delights.

By Christian Galbraith

Pasta Station

Sweet Station

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pening a little later than most Sunday brunches, the very popular Sunday Remix at W Singapore, Sentosa Cove, swings back its doors at 12.30PM, but for those lucky enough to be ensconced inside, it stays open until 4PM, while from 3PM until 7PM guests are invited to make use of WET, the fabulous W Hotel pool area.

The Sunday Remix takes its culinary cue from the hotel’s signature restaurants, SKIRT – the outlandish in-house grill and steakhouse, and The Kitchen Table, wellrenowned for its flair, quality and stylish presentation of a vast array of delicious global favourites served à la carte through the week.

The indoor and outdoor seating is practical and comfortable and fits extremely well

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into the overall chilled-out dining concept.

Both restaurants are quirky, perhaps even whimsical in style, a sort of cross between fantasy and functionality. In The Kitchen Table, there are giant upturned chef’s tables suspended from the roof, mirrored by the buffet tables, which in turn are flanked by the stainless steel live cooking stations.

of Chinese dim sum; more than enough to tempt even the most discerning diner. The seafood station is particularly impressive.

The iced cabinet, set atop a gorgeous laminated wood station, is loaded with prawns, sushi and sashimi, freshly shucked oysters, crabs and mussels.

The chic decor is light and natural and the brightly coloured tumblers, jugs and ornaments dotted about breathe added life; it’s not a design that takes itself too seriously – it is, after all, a place designed for leisurely and relaxed dining.

Close by, discover the meat station with à la minute steaks, chops and other meats, plus a variety of international dishes such as pasta, roast gammons and beef. If the seafood station is a fish lover’s heaven, then the meat station must be a carnivore’s paradise!

The choice of food is vast. The buffet is supplemented by live cooking stations offering numerous high quality à la minute dishes. Asian cuisine is heavily represented with Indian, a Singaporean & Malaysian noodle bar, Japanese sushi and a selection

The basic package, The Cool Remix, includes free-flow fizz, coffee and tea. But you can spice that up and add either a Cocktail or Champagne Remix, which also includes free-flow house red and white wines. (www.wsingaporesentosacove.com)

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EDGE & KEYAKI AT PAN PACIFIC SINGAPORE An exquisite food theatre experience at one of Singapore’s most prestigious five-star hotels.

By Christian Galbraith

Favourite Feature: CHOICE! Whilst Edge is outstanding you might want something different and the Pan Pacific has that covered too, with the bubbly and brunch at Keyaki, their outstanding Japanese restaurant. Available Saturdays and Sundays between 11.30AM and 2.30 PM, try the exotic Keyaki custom brunch experience. With a tasting menu of eight courses and with five options per course, diners can tailor their culinary experience to best suit their personal preferences. Add to that a list of five sparkling beverages: Laurent Perrier Brut NV Champagne; sparkling Akazaru Shochu; Mio sparkling sake; Manzairaku Kaga Umeshu Soda; and Tiger beer, all carefully selected to bring out the best in the dishes Chef Ishii presents.

Sunday Champagne Brunch

Dessert station

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lthough being family friendly is extremely accommodating, there are some restaurants, like Edge at the Pan Pacific Singapore, that offer experiences that are unashamedly for adults. And, on Sundays, with plush carpets, polished wood and marble, this spacious and opulent eatery located within one of Singapore’s most prestigious hotels, presents its renowned Champagne Sunday Brunch. From the fines de claire oysters and Veuve Clicquot Yellow Label bubbly, to the candy crush sponge cakes, it really is one for the grown-ups.

Based around seven open kitchens or food theatres, the most difficult decision might actually be what to try first! Glass of bubbly in hand, why not peruse the iced seafood?

Here oversized prawns are joined by an impressive selection of crayfish, several

Cheese Board and Raclette

different species of lobster, clams and the delicious fines de claire oysters imported from the French Atlantic coast where they are harvested in the oyster beds of the Marennes Oléron basin – perfection paired with the Veuve Clicquot Yellow Label.

Or be impressed by the sashimi and sushi and other authentic Japanese dishes lifted from its magnificent Japanese restaurant, Keyaki. Maybe it’s dim sum, noodles or satay you crave? Or perhaps something from the large Thai and Indian stations?

In addition to the extensive Asian cuisine, there are ample international gastronomic treats. The buffet items should not be missed, but the à la minute options really are something else! Check out the duck confit ravioli or the eggs Benedict with truffle coulis or the melt-in-your-mouth pan-seared foie gras. Using only the very

best seafood and cuts of meat, grilled and seasoned to your taste in the grill food theatre, and with a terrific selection of hot and cold desserts, Edge offers a full-on brunch experience for lovers of fabulous food and, with many dishes being cooked to order, the freshness is guaranteed.

The brunch opens at midday and closes at 4PM which gives more than ample time to work your way through the substantial international and regional offerings from the food stations and to enjoy the unlimited Veuve Clicquot champagne, selected wines, beers and classic cocktails.

With such an exceptional range of quality dishes on offer, the question really is, where will you begin? (www.edgefoodtheatre.com)

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PREGO

As one of Singapore's most authentic Italian restaurants, Prego tempts food-lovers further with one of the city’s most magnifico Sunday brunches.

Favourite Feature: A new addition of yummy woodfired oven pizzas is also now served — including classic favourites like the Margherita and Rustica, crafted with a bit of pizza acrobatics.

By Refa Koetin

Top 40 Highlights

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n award-winning Fairmont Singapore, in the heart of Singapore, some of the 15 food-and-beverage venues include standout restaurants with an international flair. One of these is Prego, not only one of Singapore's favourite Italian restaurants, delighting connoisseurs of authentic Italian cuisine for the last two decades, but also one of the most popular spots for Sunday brunch.

Prego welcomes with a typically Italian, family-oriented dining experience, as well as a true trattoria Italiana experience – from service style to deliciously authentic Italian dishes – while a genuine trattoria ambiance emanates with Italian prosciutto and sausages hanging from the awnings, carts for wine service by the glass and rustic-style wood dining tables.

At Prego’s Sunday Semi-Buffet lunch (12.30PM to 3PM), Italian Chef de Cuisine

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Antonio Facchinetti presents his “Pranzo Italiano" sumptuous array of 40 rustic and traditional Italian dishes, highlighting bellissimo classics and luscious Italian dishes created using age-old culinary methods and techniques. This unique, carefully crafted Pranzo Italiano is not only an ensemble of Chef Antonio’s favourite dishes, but an epicurean homage to La Dolce Vita and nostalgic culinary journey through his beloved Italia.

Despite being away from his native Milan, Chef Antonio remains true to his Italian culinary roots and heads back home occasionally for inspiration to explore the finest, most traditional Italian favourites.

From Chef Antonio’s Pranzo Italiano, several excellent house-made pasta dishes include penne with Sicilian tuna, sundried tomatoes, olives and fennel oil, plus the chef’s classic spaghetti aglio e olio

with mixed seafood. Further authentic Italian staples include potato gnocchi with gorgonzola, and risotto saffron with panseared scallops and balsamic glaze.

From succulent seafood and meat dishes, highlights include the freshest sautéed prawns served with tomato sofrito and creamy polenta and herbed roast beef with rosemary gravy.

This fantastico menu is further complemented by an equally impressive buffet of the freshest seafood, Italian antipasti and desserts. Chefs interact with diners, revealing more about the dishes, while live music performances keep the whole family entertained.

Prego’s Sunday Semi-Buffet lunch comes with a glass of wine or free-flow nonalcoholic drinks. (www.fairmont.com/singapore/dining/ prego)

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THE CLIPPER LOUNGE

Favourite Feature: Moët & Chandon Rosé Imperial Champagne.

During the free-flow brunch, diners can indulge in as much of the Champagne as they wish.

It's all about the bubbles.

By Tenissa Tjahjono

Moët & Chandon Rosé Imperial Champagne at the Clipper Lounge

Special desserts at Moët Rose Sunday Brunch

Brunch in Pink

Moët Rose Sunday Brunch

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estled on the mezzanine level of Mandarin Oriental, Hong Kong, an icon of luxury blended with Oriental heritage in Hong Kong, The Clipper Lounge will satisfy everyone’s cravings with its truly exquisite Moët Rosé Sunday Brunch. The Moët Rosé Sunday Brunch offers the ultimate personal indulgence to guests, where they can enjoy delicious sushi selections, breakfast favourites, a salad bar, hot dishes and carving station and piquant desserts.

For example, diners can have a bowl of Chinese soup and a full plate of pastries, including assorted muffins, sweet buns, croissants and doughnuts for starters. A delectable selection of European farmhouse cheeses such as Brie de Meaux, blue cheese and Gouda – try them all if you like! Abalone, snow crab, mussels, sea whelks, lobster and other irresistible sea creatures can be found at the Seafood Station. Meat lovers must revel in the prime rib of roast beef and roasted chicken roll stuffed with foie gras. Other than the Moët & Chandon Rosé Imperial Champagne, beverages served

during brunch include orange, grapefruit, tomato and watermelon juices – all freshly squeezed.

The Clipper Lounge’s Moët Rosé Brunch is available on the Sunday of the first full weekend of every month from 11.30 AM to 3 PM. The Clipper Lounge is a popular and favoured meeting venue for both social and business meetings – it is fondly referred to as “Hong Kong’s sitting room”. The sumptuous buffet, then, is best enjoyed together with beloved family, friends or colleagues. (www.mandarinoriental.com/hongkong)

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WHISK

Happiness shared through delectable Western cuisine and intimacy.

Favourite Feature: Rustic Corner serves assorted cheeses, from comte, emmental, parmesan, goat’s cheese, brie and blue cheese to reblochon. Mangoes, figs, dried fruit and walnuts are available as condiments.

By Tenissa Tjahjono

Brunch in Pink © @yukimaryrosel

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ocated on the fifth floor of The Mira Hong Kong, one of the luxury hotels standing out in Hong Kong, WHISK is an ingredient-focused restaurant that takes pride in serving simple but exquisite contemporary Western cuisine that revolves around high-quality meat and fish that is freshly prepared and served.

Every Sunday, WHISK celebrates the weekend with an impressive semi-buffet brunch and once a month it serves its special edition pink brunch with free-flowing rose champagne and pink-themed desserts.

The best way to start the Brunch in Pink is from “The Lighter Side” where a great selection of appetizers is ready to wake your stomach. Another warm-up can be found at the “Souprise” where diners can indulge

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in the roasted butternut squash soup with cinnamon and Boston clam soup.

filled with artistic pastries and a selection of premium ice-cream.

Moving up the buffet selection is a BBQ corner - the perfect place not just for meat lovers - where side-by-side suckling pig, roast lamb pancetta roll, beef spare ribs and roast chicken stuffed with ham, seasonal grilled vegetables and seafood can be found.

Designed by Charles Allem, the restaurant showcases an environment of many spaces.

Entering the restaurant, guests may have a hard time deciding where they should sit.

The mezzanine area, for example, provides a birds-eye view of the galaxy of suspended glass orbs, while from the dining lounge guests will feel relaxed in a casual seating atmosphere. But it’s the adjoining outdoor lounge Vibes, with verdant greenery and comfortable seating, where WHISK’s brunch tastes best.

“Ocean Bounties” is the place for a generous selection of fresh seafood, which includes Boston lobster, Fanny Bay oysters, crab’s legs and smoked fish. Moreover, diners can order a choice of eggs and main bites from the kitchen, such as poached eggs with truffle espuma and pan-fried wagyu beef cheek with potato puree, showcasing WHISK’s culinary flair. There is also the “Flour Power” bread corner that serves a whole range of creative, home-baked breads and the Desserts Room

Proud of its status as one of the best Sunday brunches in Hong Kong, WHISK is the restaurant of choice to enjoy brunch with family or friends. (www.themirahotel.com)

EXQUISITE WINE PAIRING

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t only 32 years of age, Patrick Lachapèle may well be the youngest wine expert to achieve his current level of position in the industry. Despite his influential title and first-class knowledge of wine and F&B, Patrick’s kind and humble demeanour translates into a very powerful persona that is the perfect representation of the prestigious brand that he speaks for.

Born into a conservative connoisseur family in Bordeaux, Ornellaia’s Export Area Manager for AsiaPacific, Patrick sat down with Exquisite Taste and shared his insights on the evolution of the industry in the last few decades, the philosophy of Ornellaia, and advice on how to make it in the wine business.

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Q: First of all, a huge welcome to Ornellaia and congratulations on the arrival of the brand in Indonesia! Could you tell us a little bit about your role and responsibilities in the company?

A: I am the chief winemaker [chuckles].

Someday maybe. I have the best job in the world. I’m based in Hong Kong and I’m taking care of the Asia-Pacific market — 19 markets between India and New Zealand.

Basically, my job is, in coordination with the estate, to manage these 19 importers and make sure the wines are well taken care of by the right people and distributed to the right people.

In the case of Ornellaia, we are very particular in the sense that we’re not that big. Within an importer’s portfolio, we are always going to be small in terms of size and revenue, because our volumes are small.

But in terms of importance, Ornellaia is a very exciting brand to carry. We are not necessarily looking to be carried by the biggest importer. We prefer to be with someone smaller but someone that will give us ample attention to detail.

Q: Could you elaborate more on Ornellaia’s hereditary philosophy and how it led to smaller quantities, better quality in terms of your production volume?

A: First of all, in terms quantity, we are small in the sense that we are only a small estate at 99 hectares. We’re definitely not one of these big brands you see commonly around the world. We are only one estate. We produce 10,000 cases (12 bottles per case) per year, so it’s about 120,000 bottles per year. We also produce a second brand called Le Serre Nuove de Ornellaia, and we produce 15,000 cases of this. And we want to keep small.

In terms of heritage, we are very young. The estate was started in 1981. If you look at the world wine map, burgundy has always been there. Australian wine became popular maybe around 150 years ago. And then Napa around 50 years ago I think. Now, Super Tuscan, which is wine coming from Tuscany without producing 100% Sangiovese was started with Sassicaia as the first producer, and then followed by Ornellaia. Super Tuscan, by the way, brought the winemaking region to the map of the world. We are very proud to be a pioneer in that as well.

We work with four grape varieties (cabernet sauvignon, cabernet franc, merlot, petit verdot) from Bordeaux that are always kept 98

in small quantities, but high quality. Since 1981 we’ve always kept the team relatively small as well, which really makes us all more like one big family — really close-knit and we work very well with each other.

We also produce a small quantity of white wine, which we hardly sell, and also grappa and a little bit of olive oil. These are more for close friends of the brand. Unfortunately, so far we haven’t had it in Indonesia. But hopefully soon perhaps.

Again, in Ornellaia we put meticulous, undivided attention into our product. There is obviously no machinery in the vineyards.

We have 130 of our own people working in the vines daily. We don’t contract anyone for harvesting. We do green harvest, leafpicking, organic planting, and a lot of other things for the benefit of the land before the production of the wine. I’d like to share one interesting figure with you: every hectare of wine requires 628 hours of manpower. That’s a lot. Especially if you consider the cost of manpower in Europe.

Q: How did Ornellaia come to arrive in Indonesia? What was it like ploughing the road together with your importer here?

A: We are very happy to finally have a representative distributor here, Dimatique, and in a sense we are similar in terms of our exclusivity. I mean, Dimatique has its fighting brand, but they also have a lot of very streamlined, very exclusive global brands. When I spoke to the decision makers I could feel the chemistry and that my trust would be well placed.

As wine distributor, we are in a market which is in the early stages of wine consumptions.

In general, it’s a beer market, or maybe arak market, one of the local alcoholic drinks. But so far the wine market is spread 80 to 90% in Jakarta and Bali only. It’s hard to find an importer with a very strategic vision, but when I talked to Dimatique their strategy convinced me. And then of course they had the initiative to visit us first, which is something most importers don’t do.

Q: I understand you are very passionate about Asia and the industry itself as well the people in it. Could you tell us the significance of Indonesia in the global strategy map of Ornellaia?

A: I can tell you that in the Asia-Pacific region, which I’m in charge of, Indonesia is very important. We are not talking about

generated revenue, because that’s not what we are all about. But again, it’s about positioning in the market. And we all know that Asia is going to be the centre of the wine market of the world.

taste. And then I left Bordeaux in 2001 for an internship and then I went to Sydney. I left Bordeaux for good in 2006 to work in the wine industry. Back then I didn’t have any intention of making a career in the wine industry. I just wanted to travel the world, and Beijing just before the Olympics was the right place to be. So there I was — I knew nothing about F&B and I knew nothing about wine outside of Bordeaux.

The funny thing is I learned about wine in Beijing. I obviously knew about Bordeaux, but in Bordeaux we were very obnoxious.

You never drink Burgundy in Bordeaux, you never drink Italian in Bordeaux. Definitely not. I discovered what wine was about in Beijing because I tried everything. My mom hated me for it [chuckles].

have witnessed or helped pioneer in the wine industry, particularly in Asia?

And in turn, how has this journey so far changed yourself both personally and in a professional capacity?

A: I have to tell you that growing up, I had never thought I’d be doing what I’m doing now. I was very rebellious. I was a hardcore skateboarder who wore long hair and listened to hard rock music. Some would say I was not destined for a job like this.

I worked for a number of wine brands in Beijing and it really opened up my perspective. I realized the wine industry is very vast and dynamic and complex. And today, I’m so engrossed in the wine business that I keep discovering new things every day. It was a very valuable lesson. Even now, if you ask me, as great as Ornellaia wines are, I don’t drink just Ornellaia every day.

There’s always a lot of things to discover out there and I intend to do just that.

Another trend came around five or six years ago when they started to drink Burgundy where they heard of Masseto, which we produce. And then they heard about Ornellaia, Opus One and Vega Sicilia Unico.

I think this is the first trend I’ve set.

As a drink, I didn’t like wine until I turned 18 because Bordeaux is sometimes very acidic and dry and I didn’t like the bitter

Q: You’ve been involved with the industry for almost 10 years now. Can you tell us what changes or trend shifts you

I may be wrong, but my feeling tells me Indonesia will be the next China. You have a 240 million population. Today, Jakarta and Bali are now open. Imagine the potential when more people in Surabaya and Bandung start to enjoy wine. And what happens when the government decides to “normalize” the taxes again? So yes, this market is very important, I think. As a brand you want to be seen in beautiful places in Bali and Jakarta and other rapidly growing places.

Q: On to more personal stories now. You grew up in a family very closely associated with winemaking. How did you come to take your own passion past the point of inherited interest?

A: First of all, I’ve been here for 10 years.

I’ve seen a lot of things. I’ve seen a change of trends in Asia going from Bordeaux to other fine wines. I’m talking mostly around China, Taiwan, Singapore, Malaysia, Indonesia.

Mainly countries where the Chinese community thrives and have tremendous purchasing power and thus are trend setters.

Ten years ago, these people used to drink Bordeaux only. And then they heard and understood there was something called Pétrus and they got into that and enjoyed it.

After that there was a huge thing about Sauvignon Blanc from New Zealand. It was just everywhere around seven years ago when I started living in Hong Kong. And it’s not like there’s not enough varieties to pick from. I mean it’s Hong Kong. It’s just that people were so in to that it was crazy. I couldn’t explain it. And right now the trend is Pinot Grigio.

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I’ve seen the F&B scene grow more sophisticated and more open to global influence. I’ve seen this in Beijing when I lived there in 2006, and it was crazy in terms of new things coming in. This proves my point earlier about Asia being the next big thing.

And I think this has changed me a lot. Specifically the travelling and the experiences I’ve had in the line of duty.

I’ve lived in Beijing, Shanghai, Guangzhou and Sydney as well, and now Hong Kong.

In working in and with the many different cultures I’ve been exposed to, I learned to adapt to a lot of different situations. No matter how much I may know about the business or about wine, there will always be people who knows more. So in this case it pays to be ever inquisitive, ever learning, and ever humble.

Q: Which Ornellaia wines would you like to recommend to our readers right now?

A: Well as I’ve mentioned, I don’t have 60 wines in my portfolio. To me, this is the beauty of Ornellaia. At the moment we only have three, and I would definitely recommend all of them! First we have Ornellaia, which is THE iconic wine — the fine wine of Italy. The second one, Le Serre Nuove dell’Ornellaia. And the other one is the Le Volte dell’Ornellaia.

Ornellaia is the flagship wine, Bordeaux blend, producing 10,000 cases a year.

Dominated by cabernet sauvignon, it’s a wine known for its balance between power and the fruity notes are quite varied.

Together with this power and exquisite fruits there is a lot of elegance. I would consider Ornellaia to be more an elegant wine rather than powerful.

Le Serre Nuove dell’Ornellaia is also a Bordeaux blend dominated by merlot. It is a great variety that has the tendency to be a little bit sweeter, juicier and fragrant than

cabernet. This is a wine that comes from vines that are a little bit younger compared to Ornellaia.

Le Volte dell’Ornellaia is very different from these two because it’s the only wine in the estate not produced 100% from grapes of the estate. Merlot, sangiovese and cabernet sauvignon. We buy the sangiovese from outside since we don’t produce it in the estate. The characteristic is very light, easy drinking and more of an everyday drinking wine.

Q: What advice would you give to budding sommeliers trying to make a career in the international wine industry?

A: I can tell them one thing to NOT do.

Do not be snobbish about wine. That’s something that I hate. There’s always one or two guys at every dinner and every tasting who are snobbish and just try to show off and show that they know more than you. They treat wine as a luxury. It is just fermented fruit. What’s all the fuss? I mean, the beauty of wine is about who and where you’re drinking it with and at what temperature. Its more about the moment rather than what you drink.

So yeah, don’t be a snob and always remain passionate because we work hard, long hours. I started my day today at 5AM and by midnight tonight I’ll still be working, yet I don’t feel like I’m working. I love what I do very much and that love keeps me going every day.

Also, be comfortable and don’t lose your own identity in the process of trying to be a more sophisticated individual. Stay as who you are and always keep one foot on the ground at all times.

Last advice: drink, drink and drink.

Q: I imagine you must have a very tight schedule, but what do you do to unwind when you get the chance?

A: When I’m off work, the best thing for me would be staying home with my girlfriend.

Cook simple stuff and definitely stay away from the restaurants and the hotels because I want to control my weight as well. Very simple stuff. Maybe invite my best friends over, open up some bottles and enjoy time.

Really this casual stuff is the best way to refresh myself again. (www.ornellaia.com)

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GOURMET | Jakarta

Hainan-style risotto and roast chicken

Drawing inspiration from cross-cultural progressive cuisines, Olivier is a modern Eurasian bistro offering the best of both worlds.

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irst timers at Olivier no doubt wonder what kind of establishment is tucked away behind the smallyet-sophisticated pastry shop that they see as they enter the restaurant.

Little do they realise that just a bit further in lies, first of all, a charming bar area that covers almost its entire near side, with racks

By Refa Koetin upon racks of liquor displayed in a neat and well-organized manner. The bar is more than what you might expect from a regular hang-out area — its metallic high stools and elevated counters exude an iconic 1960s charm, while the positioning of the round tables and sofas form delightful corners to sit in, chat and drink for hours on end.

The second half of the inner section is a sophisticated dining area, where comfortable

sofas and rounded tables methodically and efficiently decorate the floors, leaving the perfect amount of space for servers and guests to get by.

Now comes the outdoor(ish) part of Olivier.

It is interesting to learn that the outer area of Olivier is non-smoking and the indoor area allows smoking, instead of the other way around, as is commonplace elsewhere.

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the vegetables and the delicate combination of herbs as well as the right spiciness in the dipping sauce. Appealing to fans of the sharing concept, which makes up most diners in Jakarta, the spring rolls are very easy to share and are best enjoyed together.

On to the main course, the spaghetti shrimp paste uses a very delicate serving of terasi, or shrimp paste, and represents a very local taste familiar to the local culture of Jakarta.

As the flavour of shrimp paste can be quite overpowering, this unique dish is balanced with homemade tomato sauce and a number of herbs. At first bite, you can immediately discern the delicate balance between the shrimp paste and the tomato sauce, and you can tell that it is not an easy balance to achieve.

The outdoor area is not actually outdoors per se. It is encased with a well-built transparent ceiling that lets in plenty of natural light, filtered down into a gentle, caressing illumination, while at the same time trapping the air conditioning so that the room remains cool at all times.

Chef Camille Benedetto-Flosse. was kind enough to join our review session and explained the philosophy behind his cooking at Olivier.

Q: So, Camille, tell us about what you offer here.

A: At Olivier, we are proud of our take on Asian cuisine. We have spaghetti with shrimp paste dressing, which has a very local taste, and the steamed wonton with chili soya sauce. We use a modern presentation and European touches, but the taste is very Asian and not so much foreign.

Q: Do you think Olivier’s location is also one of its competitive advantages?

A: Nowadays, a business such as ours is all about location. I think we are positioned very strategically here in Grand Indonesia. If you notice right now, lunch time, we have guests conducting business meetings, shoppers, as well casual diners, and later on in the evening we have more diners and bar-goers, which is mostly business people looking for a good time to unwind over beer or fine wine. It also helps that our concept is very welcoming and makes people want to stay for a long time as they enjoy the food and the company they came with.

Among the popular light bites at Olivier are the Vietnamese fresh spring rolls. Being a popular dish in southern France, the highlighted qualities are the freshness of

Q: How do your culinary roots translate into Olivier’s selection of delicacies?

A: I am from southern France, where we are mostly focused more on the Mediterranean touches, where emphasis is placed on the primary ingredients instead of the dressing or condiments. Therefore, I don’t use a lot of butter or cheese too generously; instead I like to make use of fresh vegetables such as paprika, zucchini, eggplant, and other light products. I don’t feel very comfortable with too savoury ingredients, although I do use them from time to time.

Vietnamese Fresh Spring Roll

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Another favourite is the Hainan risotto chicken. The chicken is marinated for 48 hours in a classic way using garlic, rosemary and milk, Spanish smoked chili, which results in very deep layers of flavours in the end product. The chicken is then slow-cooked to perfection and served with savoury Hainan rice served risotto style. The chicken remains juicy and very tender, oozing out absorbed stock and provides a particular goodness when it meets the ginger notes from the Hainan rice.

At Olivier, the modern delicacies maintain an authenticity that is often lost in most upscale eateries, thanks to the belief that what matters is the core flavour itself instead of flashy ingredients or overpowering dressings. (www.olivierjkt.com)

by Camille Benedetto-Flosse Tomato sauce • • • • • • • • • •

50 g olive oil 1 big chopped onion 300 g tomato paste 100 g mashed garlic 1 can peeled tomatoes 1 spoon dry thyme 2 spoon oregano 3 pcs bay leaf 1 L water Pinch salt, pepper, sugar

How to make • • • • • •

Cook the onion in oil until translucent.

Add the tomato paste Stir for two minutes Add all the ingredients Reduce until a good consistency Add seasoning to taste.

Sa mbal Terasi Goreng • • • • • • • • •

2 soup spoons shrimp paste 1 cup garlic 2 cup shallots 3 cup red chili 5 pieces cayenne pepper 1 cup “ebi” (dried shrimp) 5 lime leaves ½ cup brown sugar block 1 cup vegetable oil

Method • • • • • • •

Burn the shrimp paste Cut the garlic, shallots and cayenne pepper Slice the lime leaves very thin In the large pan, stir fry all with oil until soft Blend all the ingredients, except the sugar, until a paste Stir again in the large pot until a full aroma comes out Add the sugar, set on the side

Plating

Cook the spaghetti al dente. Sauté some king prawns, deglaze with tomato sauce, add the spaghetti, add 1 or 2 spoons of sambal terasi, arrange nicely on the plate, topping with fried onion and the king prawns.

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GOURMET | Jakarta

Lobster Pesmol Thermidor

Pioneering the ascension of Indonesian delicacies to an international level, 1945 Indonesian restaurant at Fairmont Jakarta adds a very elegant twist to traditions centuries in the making.

By Refa Koetin

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ndonesian food has always been known to possess very distinct characteristics — the many different varieties each province presents serve to bolster the belief that the people of Indonesia have a very particular palate due to their strong culture. At 1945, culture is defined as an identity passed down through generations, and the restaurant tries to reflect this culinary culture in the form of sharing concepts. Sari Rasa Group owner Arianti Darmawan highlights this point, stating that: “I don’t really call what we offer here fine dining. Whichever way you look at it, our sharing concept is unfamiliar with what people call fine dining.”

Indeed, 1945 invites its guests to go beyond fine dining and take that one step deeper into understanding the essence of Indonesian gastronomy. “We cater to, for example, government officials, ambassadors, and other affluent guests. And what do we want to show them? Obviously, the wealth of our traditional herbs and spices. Therefore,

this is what we want to retain in our dishes.”

The concept of 1945 is that of coming up with modernized authentic Indonesian cuisine that is acceptable anywhere else in the world.

The name itself is taken from the iconic year of Indonesia’s independence. The idea is that the year encouraged people to move forward and on with progress without abandoning the nation’s true identity, which includes the know-hows in the culinary world, traditional cooking as the fundamental basics, and mastery of herbs and spices.

Building on this very solid traditional foundation, which has been in the group for decades, 1945 employed the expertise of renowned chef Chris Salans to help elevate the authentic Indonesian cuisines.

After months of conceptualization at Chris’ workshop at Ubud, the culinary team came up with the perfect balance of ancient tradition and modern, international presentation.

Tahu isi

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Jasmine Premium Indonesian Tea

Nastar Cake

An ideal meal at 1945 might start off with something along the lines of the Wagyu beef satay served traditionally atop blazing coals, or a serving of tahu isi, a traditional appetizer of hollow tofu stuffed with prawn and topped with seared scallop and caviar.

Both starters embody the best of Indonesian flavours. Another favourite appetizer is the timlo duck soup, which is egg rolls served with light broth and foie gras.

Several hot dishes from the main course include the exquisite lobster pesmol thermidor, the savoury tongseng lamb chop, and the vegetable and spices selection, lodeh. Each of these dishes fully reflects the identity of the restaurant by championing distinct Indonesian flavours inside an elevated presentation and cooking method.

The stuffed baked lobster comes with grilled coconut dressing, which adds an extra touch of juicy freshness to the succulent lobster meat, and the spicy sweet and sour pesmol sauce retains the overall Indonesian feel of the dish.

Tongseng is a very Indonesian dish that relies heavily on a thick broth that is both rich and savoury. 1945’s tongseng lamb

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chop is served with stir-fried vegetables that balance the broth and prevent it from overpowering the herbs. The sous vide lamb chop is very well cooked and absorbs the seasoning well, which can immediately be felt in the first bite.

Indonesian culture has multiple varieties of vegetable dishes, one of them being lodeh.

It is a plate of young vegetables such as terubuk, akar teratai, etc. simmered with tofu and tempeh in a delicate coconut milk soup. The lodeh is a very well-balanced dish with a very tasty soup balancing a generous serving of Javanese light noodles for a touch of healthy carbohydrates.

In terms of beverages, some of the most popular selections at 1945 include the vanilla-flavoured iced tea served with homemade syrup and blended ice, the blue pea-flavoured iced soda gandul, which is a layer of homemade syrup topped with ginger soda and compacted iced balls, and the mulberry fruity lime granita that comes with alternate tamarind, lychee and passion fruit choices. (www.fairmont.com/jakarta/ )

GOURMET | Jakarta

Pala Adas takes the complex herbs-and-spices flavours of traditional Indonesian cooking and breathes in a modern presentation and delivery to form a completely distinct dining experience.

By Refa Koetin 107

Bebek Cabe Ijo

C

hampioning the flavours of Indonesia, 98 percent of all the ingredients used in the kitchens of Pala Adas are purely local. This up-and-coming chic eatery prides itself on offering authentic Indonesian cuisine with a focal point of a complex combination of herbs and spices.

Up at the central kitchen, Executive Chef Hans Sumargo personally prepares the essential sauces and seasonings every day to be used by the restaurant to ensure consistency and a deep attention to the fundamental elements. As an example, a rendang dish at Pala Adas contains over 27 herbs and spices.

the antique fireplace and jars of raw spices commonly found in traditional Indonesian kitchens, guests will immediately feel the message Pala Adas is trying to get across.

Located in a strategic area at Pantai Indah Kapuk, which is rapidly gaining in popularity among casual diners and culinary enthusiasts, Pala Adas has enjoyed an extensive following ever since it opened its doors in early 2014.

A must-try appetizer at Pala Adas is the tahu isi, which is tofu stuffed with fresh

What’s even more interesting, however, is the restaurant’s dedication to healthy and hygienic cooking. The culinary team at Pala Adas uses little to no oil whatsoever in cooking more than 80 different types of dishes, using pristine water in their highly sophisticated techniques.

Pala Adas is the culmination of cooperation between entrepreneur and restaurateur May Farida and seasoned culinary expert Hans and bears a design concept that projects Indonesia’s heritage. Considering in particular the decorative objects around the restaurant, such as the traditional styled chandeliers, classic red brick walls, and a collection of rustic paraphernalia like

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Iga Tiga Rasa

vegetables and herbs. Unlike regular tahu isi found elsewhere, which is usually greasy, the water-based technique makes this dish very fresh and light, with the natural flavours of the vegetables perfectly presented and highlighted.

One of the most coveted main courses in Pala Adas is the green chili duck: a very tender and well-seasoned dish that delivers more than just spiciness, but tantalizes your taste buds with a rich combination of flavours. This dish alone uses more than 20 different kinds of Indonesian

herbs and spices. Chef Hans revealed a very interesting fact about this signature dish: interestingly, Hans doesn’t eat duck.

“I started out with the seasoning and the sambal, which I have no problem trying.

May loves duck dishes, and from what she described many times about what she likes from the dish, I began experimenting. Mind you, I didn’t taste the duck whatsoever during the process. Fortunately, it turned out well and the green chilli duck remains our highest selling dish since the opening.”

an extra dimension of aftertaste.

Owner and restaurateur May Farida is a tea enthusiast, and her creative vision imparts a unique twist to add to Pala Adas’ already fascinating selection of meals: tea pairing. Introducing Gryphon Tea — a brand which you can only find exclusively at the restaurant — a crop of herbal teas with a distinct selection of flavours: Nymph of the Nile, Pearl of the Orient, Earl Gray Lavender, Azteca d’Oro and Lemon Ginger Mint.

Another most-wanted course is the iga tiga rasa, which is a plate of pork ribs in three different flavours and seasonings, namely sweet and spicy, green chili, and sweet soy sauce. While the entire plate is ravishing with the distinct tastes, my personal favourite is the sweet soy pork ribs. The tenderness of the ribs combined with the sweet, slightly smoky flavours balances out the richness of the meat itself. Having said that, both the green chilli and the sweet and spicy ribs offer a unique spiciness that is very memorable.

While perfect for an afternoon high tea or simply as accompaniment for breakfast, May discovered that the herbal properties

For the side vegetables selection, the terong balado teri — sliced eggplant marinated in spicy sauce with local anchovies — is an excellent choice to balance out your meat dishes. Most balado dishes usually emphasize the level of spiciness, but at Pala Adas, due to Chef Hans’ personal touches and oil-free techniques, the chili sauce carries a certain freshness that elevates the dish and gives it

of Gryphon Tea enhance those found in abundance within the dishes of Pala Adas, resulting in a synergy of flavours that complement each other and create a very distinct experience. Much like wine pairing in the French culture, tea pairing might just be the next big trend in the regional culinary scene, as pioneered by Pala Adas.

The recommended type of tea is displayed by the applicable dishes on the menu, like the Lemon Ginger Mint that goes well with the three-flavoured pork ribs, but guests are more than welcome to explore and choose which combination works best for their palate.

Sapi Balado Pete

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GOURMET | Bali

Wagyu No. 9 Duo

With fantastic food and sublime drinks, the best entertainment and spectacular views, Ju-Ma-Na has everything to offer

By Tenissa Tjahjono

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Chef Alit Mendala

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erched high on Bali’s southernmost cliffs with a dramatic view that overlooks the magnificent Indian Ocean, Banyan Tree Ungasan’s signature restaurant, Ju-Ma-Na, serves an irresistible selection of novel modern cuisine with an Asian twist accompanied by an extensive collection of wines. Ju-Ma-Na, which is derived from an Arabic word that means "silver pearl" in English, offers not only the finest food and cocktail creations but also live music performances and fireworks to entertain diners.

The chefs at Ju-Ma-Na take pride in using only the freshest ingredients to prepare their dishes. An open kitchen sitting in the middle of the restaurant allows guests to see directly how the chefs work, prepare and serve the food. Guests can watch the restaurant’s chef de cuisine, Chef Alit, and his team create their innovative dishes. The creative presentations by the chefs reflect both skill and passion.

The degustation five–course menu is highly recommended at Ju-Ma-Na. The hotate scallop is served as a starter, followed by the buratta and tomato, miso cod and grilled prawn, lamb saddle and chocolate tower as a closing. One word for this degustation five– course menu: fantastic!

Ju-Ma-Na’s signature dishes, from appetizers and main courses to desserts, include herb crust tuna loin, Wagyu No. 9 Duo, Ama Ebi Tartar and soft chocolate

Herb Crust Tuna Loin

cake. The Wagyu No. 9 Duo, for example, is a marriage of juicy strip loin that is grilled to perfection with a syrah-braised short rib with Comte potatoes and glazed vegetables as accompaniment and red wine sauce as dressing. If only imagining the taste is already making your mouth water, trying the food will definitely satisfy your craving.

In addition to serving tantalising dishes, the restaurant also boasts a bar that serves Arabic finger-foods, shisha and unique molecular mojitos and cocktails such as JuMa-Na Sangria topped up with Berry Air and Lava Lamp served in a Moroccan ambiance, excellent choices for a perfect pre-dinner or sunset experience.

Soft Chocolate Cake

What is more, Ju-Ma-Na presents Cliff Edge Afternoon Tea, where guests can enjoy their afternoon tea accompanied by crisp delicious bites such as foie gras and valrhona grand soft chocolate cake.

Open from 4PM onwards, Ju-Ma-Na shines beautifully with the sparkling Indian Ocean and the panoramic view of the evening. If you prefer to choose the indoor area, facilitated with air conditioning, you can still enjoy the beautiful sea with the background of the sun as it slowly sets, presenting you with shades of violet, turquoise and orange, the most beautiful combination of colours. (www.banyantree.com)

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GOURMET | Bali

Executive Chef Ketut Sumerta conjures up delectable food that satisfies all the senses with the theme “When Art Meets Cuisine”

By Amanda Luxford

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he newly opened Padma Resort Ubud is located in a pristine river valley in Payangan, where the air is fresh and the scenery stunning.

Located on the resort’s top floor, overlooking the gorgeous 89m infinity pool and with a 180-degree view of dense woodland and terraced rice fields, is the excellent The Puhu Restaurant & Lounge.

Helming the kitchen is Executive Chef Ketut Sumerta, who has spent more than 17 years working overseas for five-star establishments and has now returned home to Bali to cater for the world-class dining venues at the resort.

The menu is international and features local and imported delicacies, with many of the vegetables sourced directly from the fertile soil of the neighbouring villages, as well as Bedugul and Kintamani in the nearby highlands.

On Exquisite Taste’s visit to Puhu, we were wowed by a seven-course degustation menu Chef Ketut had decided to whip up for us, which included a delightful salmon gravlax in cucumber consommé, fennel-infused

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Surf and Turf

seafood with seared scallop, a palate cleanser of mango gazpacho with green tomato salsa served in a hollowed out green tomato and decorated with nasturtium flowers, and a stunning barramundi on a bed of crunchy vegetables in bouillabaisse sauce with torch ginger. The flavours were clear and fresh with a perfect balance of tastes and textures.

Chef Ketut’s extensive experience in kitchens around the world is clearly evident, with traditional tastes preserved, updated by modern techniques and a light hand for attractive presentation. While generally preferring to keep the flavour integrity of his dishes, one personal specialty is Chef Ketut’s wonderfully light batter inspired by the Indonesian peanut crackers, rempeyek, which is a divine coating for fish, prawns and vegetables.

The kitchen team are masters at creating custom menus and off-the-cuff dishes from the freshest ingredients available. In fact, Chef Ketut’s preferred way of cooking is to take inspiration from whatever is available in his kitchen and gardens.

Sit outside on the veranda to take in the unspoiled scenery and cool fresh air while you relish the vast array of culinary treats that the kitchen can conjure up.

balance between the working life and community is vital.

I am so proud that I’ve been able to inspire the people in my village and can help facilitate the relationship between the resort and the local people. Many of the local villagers received scholarships or training from Padma and are now working here.

Q: Did you always want to be a chef?

Surprisingly, the chef was born in Puhu hamlet, which is adjacent to Padma Resort Ubud. We asked him how this amazing coincidence came about and what inspired him.

Q: So how come you were born in Puhu and are now showcasing your delicious food in The Puhu Restaurant & Lounge?

A: Well, I came home on holiday to see my parents and found Padma Resort Ubud being built. I knew the reputation so asked for an interview and was finally able to come home to work at a job I love. As a Balinese, the

A: No! I didn’t know I had any talent for it. Originally I wanted to be a doctor, but ended up studying continental gastronomy at university and found I had inherited my mother’s talent.

Every morning, my mother walks around the gardens picking what is ripe and inspires her and she cooks based on her daily harvest. I have followed this tradition and initially take inspiration from what is in the garden and kitchen when I prepare a menu for VIP guests.

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I’m proud when I can say this is made in-house and the ingredients are from our garden, rather than say that it has been imported.

Q: How do you describe your cooking style?

A: Classical cooking in a modern way. I stick to the traditional cores, but I cook with modern techniques and present it using my artistic ability. I have also brought some concepts from the Middle East; I was in Istanbul for five years and learned a lot there. I’ll be bringing Turkish mezze to our Pool Café and Bar. I also spent two years in Hong Kong and Macau in Chinese restaurants so I could learn the core requirements and basics of cooking Chinese food. I learned Italian cooking from an Italian Michelin-starred chef, so make a traditional risotto and all my pasta will be home-made in Puhu.

Duo Salmon Gravlax

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Q: What’s your favourite local food?

A: It’s still babi guling (suckling pig) from Payangan, just down the road!

Q: What is your advice to new chefs?

A: Don’t be inspired by money, you have to cook because you love it. Work to the best of your ability and everything else will follow.

To be a good chef, you have to be creative

and understand it’s about the taste, the look, the feel, the textures, the scent.

If you are interested in beautifully presented, hearty dishes, The Puhu Restaurant & Lounge is a great place to eat, whatever the time of day. From fine wines in its wine cellar to wonderful croissants the French way, a Caesar salad or a juicy tenderloin steak, you are sure to enjoy your meal. (www.padmaresortubud.com)

INGREDIENTS: 200 g baby lamb rack 10 g whole grain mustard 30 g white asparagus (pan fried) 50 g eggplant begendy 20 g lamb gravy from grilling the lamb 10 cc olive oil 10 g carrot puree 15 g baby carrot (pan fried) 15 g baby zucchini (pan fried) 15 g artichoke heart 15 g baby lettuce 5 cc balsamic essence

COOKING METHOD: 1. Eggplant begendy

- Fry the eggplant in hot olive oil until cooked. Then peel the skin while the

eggplant is still hot.

- Chop the eggplant into a puree.

- Heat the pan, melt the butter and stir in the flour to make a roux, then add milk.

- Stir continually until it thickens into a smooth bĂŠchamel sauce.

- Add the eggplant puree to the bĂŠchamel and cook.

- Remove from the stove, add grated mozzarella and season with salt and pepper.

2. Carrot puree

- Boil the carrot with garlic and onion until well cooked.

- Blend into a puree.

- Strain then season with salt and pepper.

3. Season the lamb rack with salt, pepper and wholegrain mustard.

4. Pan sear the lamb and cook to desired wellness.

5. Serve the lamb on top of eggplant begendy with white asparagus, baby zucchini and baby carrot. Pour gravy over the lamb and garnish with remaining ingredients.

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GOURMET | Bali

Settimo Cielo introduces a refreshing modern new approach to classic Italian cuisine, but still welcomes with the traditional warmth of an Italian kitchen.

By Refa Koetin

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n downtown Seminyak, fronting Italian-owned Villa Layar, Settimo Cielo serves-up a refreshingly new approach to Italian cuisine, masterminded by Italian-Australian executive chef, Nicolas Lazzaroni, who best sums it up: “Settimo Cielo offers a ‘rustic refined Italian’ menu that is inspired to provide Italians with a modern version of their native cuisine and for other guests, an amazing complexity of Italian flavours and textures, other than the standard ‘Italian food’ experience.”

With this modern approach to classic Italian dining and rustic refined concept, Settimo Cielo reinvents rustic Italian recipes to refined modern Italian flavours. Authentic, traditional Italian food evolves as even more delicious and jazzed-up: essentially a

refined version of rustic Italian dishes and a traditional and modern Italian fusion – the result of sophisticated cooking techniques and the chef’s innovative flair.

Contrasting Italian rusticity, Settimo Cielo (“Seventh Heaven”) presents stylishly contemporary interiors matching the modern Italian dining approach.

The sky and heavens are recurring themes; the signature all-glass ceiling provides an “open sky” concept for dining under the sun or stars, subtly changing in ambiance from casual breakfasts and laid-back lunches, to more formal dinners and bar sojourns.

Fine dining in surroundings and standards – Chef Nicolas uses the highest quality, locally sourced produce, paired with essential premium imported products – but

Baked Chocolate Mousse with Hazelnut Wafer, whipped Mascarpone and Salted Caramel

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At the table with Executive Chef

Nicolas Lazzaroni Q: How did you first get involved in cooking?

A: I started to cook at home at the age of eight when I was given a picture-filled cook book. I found comparing the results of my cooking to the pictures quite satisfying, notching up a success when I made something similar.

After allowing my family members and their guests to try my cooking, I enjoyed receiving their compliments. Until now, guest reactions are for me, the most rewarding part of cooking.

Q: What do you hope to bring to Bali and Italian food lovers with Settimo Cielo’s cuisine and ambiance?

A: Settimo Cielo’s goal is to offer a dining experience without simple elements; to us, details are key and the restaurant and cuisine is developed around that. Not “another fine dining experience,” but one that satisfies guests looking for a culinary experience, as well as a laid back, quality night enhanced by exceptional food and eclectic surrounds. Our goal is to make all guests feel like they have had a wonderful night out, whatever their expectations.

Q: You created the Settimo Cielo menu yourself; how much input is there of personal family recipes and your family’s Sicilian origins?

A: Although my family has some Sicilian background, my dish influences incorporate a number of regions throughout Italy – not just Sicily. Having said that, Sicilian ingredients and influences still play a big part in my food.

Q: What is your signature dish and why?

A: Choosing a signature dish is difficult, but our menu highlight would probably be the black ink and cuttlefish

competitively priced and still infused with the warmth of a traditional Italian kitchen and shared dining experience, highlighted with Settimo Cielo’s Table, family-style sharing menu.

Breaking down traditions, this rustic refined concept breathes new life and fresh new tastes into familiar regional Italian dishes.

From the selective menus, delicious examples include the crisp zucchini blossoms, stuffed with goat’s cheese, accentuated with anchovy-filled sage leaves, pumpkin and salsa verde and the crudo of yellow fin

risotto (see recipe); traditionally, classed as a rustic dish, but a great example of Italian traditional flavours and cooking techniques being refined to create a modern take on a rustic Italian dish.

Q: How do you make your dishes authentically Italian, even though you are in Bali?

A: My passion is to support local suppliers that strive to provide sustainable, quality produce – line-caught, chemicalfree, vine-ripened, etc, for the menus. Being a chef in Bali for five years, I’ve already developed a great working relationship with many quality local suppliers that work on the same principles I respect, so I support them, working with less predictable outcomes rather than taking the easy ordering option. Additionally, supporting the menu needs, I also source the finest quality imported ingredients.

tuna, with stracciatella cheese, fried capers, ruccola, mint, basil, pistachio pesto and pangrattato. Heavyweight makeovers cover vitello tonnato, slow-cooked veal, but here, with tuna sauce, bloomed capers, watercress and lemon.

Wood-fired oven pizzas get bold with ultralight, crispy sour dough bases and daring creations, like Bismark (asparagus puree and spears, thyme, pecorino and quails egg).

Chef Nicolas updates the osso bucco, an ageold, braised winter dish, with sous-vide veal shank and soft polenta, seared bone marrow

and pine nut gremolata, and risottos, as the black ink and cuttlefish risotto, with braised cuttlefish, tomato-scented black ink, char-grilled cuttlefish tentacles, lemon and watercress. Even the classic panna cotta gets an unusual twist, subtly infused with rosemary and olive oil. Homage however is still paid to those typical trattoria earthier sensations; dishes are charmingly platedup on an eclectic mix of implements, from artisan terracotta bowls to wood platters, combined with a rustic-inspired presentation. (www.settimocielobali.com)

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Ingredients • Braised cuttlefish – 100 g (step #1) • Brown onion – fine diced – ½ pc • Carrot – finely diced – ½ pc • Celery – finely diced – ½ pc • White wine – ½ cup • Olive oil – 15 ml • Black ink – ½ tbsp • Arborio rice – ½ cups • Warm fish stock – 2 lt • Pecorino cheese – 1 tbsp • Chopped chives – 1 tbsp • Butter – 3 tbsp • Garnish: Preserved lemon, watercress, micro radish

Braised Cuttlefish in Black Ink Ingredients (step #1) • Cuttlefish – cleaned and diced into 1.5cm – 250 g • Celery – finely diced – 25 g • Shallots – finely diced – 25 g • Carrots – finely diced – 25 g • Bay leaf – 1pc • Lemon zest – ¼ lemon • Chili flakes – ¼ tbsp • Tinned tomatoes – 250 g • Dry white wine – 50 ml • Black ink – ½ tbsp • Hot smoked paprika – 1 g

Method • In a large heavy-based frying pan, heat the oil and 1 tbsp butter, then add the carrot, celery, brown onion and salt.

• Sweat these, rendering the vegetables with a hint of colour. Add the rice and cook until the spoon starts sticking to the pan. Then add the braised cuttlefish and white wine.

• Stir until the wine has soaked in and the rice starts to become dry.

• Add the fish stock until the liquid level is just under the rice, then continue to stir until the liquid has disappeared.

• Repeat this process until rice becomes al dente (about 25 minutes).

• To finish, add the remaining butter, chopped chives and pecorino cheese; stir till smooth and blended. Check the consistency of the risotto; this should be flowing and the sauce thick and creamy from the constant stirring of the rice while cooking.

• Serve the risotto and garnish with thin slices of preserved lemon, watercress and micro radish.

Method • Sweat the celery, shallots, carrots and dried chilli with salt, then add the cuttlefish and black ink.

• Sautee for another 10 minutes to cook the black ink and then deglaze with white wine and reduce wine by half.

• Add and stir in the bay leaves and tinned tomatoes.

• Cover with a sheet of baking paper pushed down over the sauce to keep all the moisture from evaporating and simmer for 40 minutes until the cuttlefish is soft and tender.

Add the lemon zest last and take off the heat and cool.

GOURMET | Bali

CHEF QUIB:

TALKING FISH The culinary journey from fish market to high-class plate with Chez Gado Gado’s Executive Chef Quirijn Rademaker.

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hether dining in the cool, elegant Balineseinfluenced inside or outside on the more Sicilian-styled beachfront deck, guests at Chez Gado Gado – well known for serving up some of the island’s most attractive and delicious dishes – are assured a delectable dining experience.

Overlooking the world-famous Seminyak Beach and open for breakfast, lunch and dinner, this iconic Balinese eatery was one of the area’s first must-do venues way

By Christian Galbraith back in the day before tourism started to significantly shape the island. Over recent years, it too has evolved and, following a significant makeover in 2011, is a genuine gastronomic giant and high on the bucket list of those seeking out some of the best casual fine dining on the island.

The main menu includes copious delicious starters, mains and scrumptious desserts, but among the highlights are the beautiful fish dishes that Chez Gado Gado is famed for.

Helmed by Executive Chef Quirijn Rademaker, or Chef Quib as he is better known, diners can partake in a selection of divine à la carte fish and seafood dishes from his special market menu, where Chef Quib and his team take the concept of catch of the day to a new dimension with taste, choice and presentation of the highest order.

With an unrivalled range of fish, crabs, lobsters, crayfish and shrimp personally selected by Chef Quib at the famous Jimbaran fish market two or three times a week, the menu can feature up to 30 different 119

varieties of the freshest, line-caught local produce. Presenting dishes from seafood pasta to barramundi with octopus and nasturtium, Chez Gado Gado gives guests a superb choice of quality options.

Chef Quib’s concept reveals itself in both the standard and market menus. A range of mouth-watering dishes help guests explore the beauty and natural tastes of the ocean’s bounty with plates such as the grilled pink sea bream and beurre blanc, a hot emulsified butter sauce served with spinach, bacon and hazelnuts.

For something lighter, try the salty halfbeak with lemon juice served on slivers of crispy bread, or chef’s tuna Niçoise salad, a plate of tomatoes, hard-boiled eggs, olives and home-cured anchovies, dressed with chervil and basil served on a the thinnest slices of fresh tuna and a bed of tapenade. These are perfect to nibble on whilst enjoying a sunset cocktail!

market in Jimbaran, where several mornings a week he can be found selecting the freshest and finest seafood for his Chez Gado Gado guests and where, early one Monday morning, Exquisite Taste was privileged to join him and ask a few questions.

Q: Many restaurants and hotels buy their seafood from suppliers, why do you choose to come here and buy it yourself?

A: Well I used to get my fish from suppliers too, it’s easy and the quality is good. But I was particularly looking for something different, something unusual, and decided to come along to see what there was to offer at the market and was really blown away by the choice and quality.

Q: Do you have preferred sellers?

A: After a few visits I found a couple of sellers that I really liked and now if they have something a little off the wall they think I will like, they put it on ice for me; but I always trawl the whole market just in case.

Once I’ve selected what I want, the guys prepare it and put it on ice; we take it back, then clean, portion and vacuum the pieces straight away.

Q: As we walk around, what exactly are you looking for? What tips can you give us?

A: Other than the variety and appearance, of course, the smell, gill condition and flesh firmness are probably the main indicators for me. Sniff the fish, it should smell like the sea or a fresh ocean breeze and not fishy. Look for firm, shiny flesh that bounces back when touched—like the meaty part of your thumb.

The gills should be bright pink/red and still wet, not slimy or dry.

Q: I have just seen you purchase 14 different varieties inside two hours. Do you have set dishes or do you create daily based on what you buy?

A: I like to keep it interesting for the guests and we use maybe 30 different varieties. For the regular fish we have set plates, but on the market menu it can change dramatically from day to day, depending on what is available and what I buy.

Q: How do you decide on what to cook?

A: Usually after the market I head off to the gym where I run ideas through my mind and come up with menus. Then it’s back to the kitchen and on with the creation. For some, like this surgeonfish, there might be only six servings available and that adds some serious exclusivity, which is one reason why guests come back time and time again. (www.gadogadorestaurant.com)

Amongst the most delicious and beautifully presented mains is the pan-seared mahi-mahi with squid, Iberico chorizo, gremolata and bell peppers. This colourful dish brings together the contrasting tastes and textures of the fish and squid perfectly.

Whatever guests choose, the quality and taste cannot fail to impress and when this is combined with an extensive wine list and a prime location, it’s no surprise they return year after year.

Originally from Holland, Executive Chef Quirijn Rademaker, or Chef Quib as he’s known, is a regular face at Bali’s famous beachside fish

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Serves 4

Bell pepper coulis 1. First roast 2 red bell peppers in a very hot oven. Take out when they start to blacken and cover in a bowl with cling wrap.

2. When cool, remove the skin and the seeds. Chop the meat and put in blender. Mix with 2 tbsp olive oil until smooth.

3. Season to taste with salt and pepper.

Chorizo 1. Cut ½ cm thick chorizo slices into small cubes. Use about 10 grams per person (1/2 slice)

Sweet and sour bell peppers 1. Peel the skin off 2 bell peppers. Remove seeds and slice in julienne (long, thin strips).

2. Warm a little butter in a pan and add the sliced bell peppers.

3. Add 2 tbsp of red wine vinegar, 1 dl water and 1 tbsp of caster sugar. Reduce until all the liquid is gone and the bell peppers are soft.

4. Finish with a few capers.

Squid 1. Slice squid in half centimetre thick rings, use about 30 grams per person.

Gremolata 1. Grate the skin of 1 lime, add 2 very small chopped pieces of garlic, 1 handful of parsley and 2 very small chopped shallots.

Add olive oil and stir until smooth.

Mahi mahi 4 pcs of 150 grams each

How to finish: 1. Sear the mahi mahi fillets in brown butter until almost cooked.

2. Add chorizo and give a little color. Then add the squid. Add lemon juice and parsley and take off the heat. Leave to rest.

3. Warm the bell pepper puree. Make sure the sweet and sour bell pepper and gremolata are at room temperature.

4. Put 2 spoons of bell pepper puree at the centre of the plate and put the sweet and sour bell pepper on top.

5. Put the fish on top of the bell pepper and cover with the gremolata.

6. Divide the chorizo and squid over the plates and finish with some green leaves.

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GOURMET | Bali

Jimbaran style grilled seafood

Dishing up one of the most unique dining experiences on the Island of the Gods, Kampoeng Bali feeds both your eyes and tastebuds at this new theatrical Balinese restaurant at RIMBA Jimbaran Bali by AYANA.

By Louise N.

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nspired by the Balinese word for village, Kampoeng Bali invites you to experience the Bali of yesteryear. Not only a restaurant that serves authentic Balinese cuisine but one that also puts on a spectacular show of traditional dances and craftsmanship as you graze through the buffet-style feast.

And, as we found when we first tried this new dining experience at RIMBA Jimbaran Bali by AYANA, the performance begins well before you even arrive at the restaurant.

AYANA & RIMBA’s sweeping 90 hectares of cliff-top greenery elevated 35 meters above Jimbaran Bay is a true spectacle in itself,

interrupted only by simple stepping stones and fire-lit torches to lead the way, keeping the setting as panoramically natural as possible.

As we arrive at the grounds of Kampoeng Bali, it is not an enclosed restaurant with four walls and a ceiling that greets us.

Instead, settled in the middle of Rimba’s unspoilt expanse, Kampoeng Bali is as al fresco as they come. The dramatic standalone restaurant holds no roof nor any walls, simply the big blue skies above that are slowly turning to fiery shades of orange and red as day moves to dusk.

For Kampoeng Bali’s littlest connoisseurs, a traditional pindekan, or windmill, inspires conversation about daily life on a working rice paddy.

Surrounded by a stunning lake, verdant rice paddy fields and edible gardens, a smiling Balinese lady dresses us with a ceremonial sash, ready for the 6PM sunset ritual where the dancers parade along the lake and bring gebogan at 6.15PM to start the dinner.

Held at the dramatic open-air stage that’s built like an amphitheater, complete with terraced dining areas all around, the sunset ritual marks the beginning of the Balinese feast.

Each table, dressed in bright white cloths and flowers freshly plucked from the garden, has a perfect view of the sand-stone stage and the colourful ceremonial ritual.

By 6.30PM, it is the entrancing smells of smoking satay, roasting ducks and steamed fish in banana leaves that’s stealing our attention. The Balinese buffet is in full swing, with customary live cooking stations and grills bringing the experience to life. The island’s most famous and authentic dishes are dotted throughout the space that’s designed to bring about a village atmosphere, including babi guling suckling pig, barbecued seafood sourced each day from the

Buffet Set Up

local fisherman at Jimbaran Bay, and large bowls of freshly chopped and marinated sambal variations.

At the appetiser station, Lawar Kacang sees long beans shredded and mixed with chicken, decorated with a frame of sliced dragonfruit, while the Urapan Sayur showcases its grated coconut and mishmash of vegetables. Over to the grill and there’s squid, snapper, chicken and beef sizzling atop glowing embers of coal, surrounded by the fresh local produce that’s used bountifully in every recipe.

As we dine by candlelight under the star-studded sky, the soft murmur of skilled craftsmen selling their handmade creations to excited guests fills the air. There are polished wooden

carvings and hand-woven necklaces, elaborate canvas paintings and delicate batik sarongs – the hum of a village market perfectly replicating the spirit and festivities of a joyful Balinese community.

An hour into the feast and the second performance of the evening is about to begin, so we meander our way across to the dessert stand to stock up on ice creams and sorbets, all of which use local flavours like lemongrass, ginger, dragonfruit and mangosteen.

With a plate of fresh fruits and Indonesian desserts scattering the table, the 40-minute Kecak dance begins at 7.15PM. An ode to Bali’s rich heritage, the traditional Kecak dance tells the captivating tale of The Death of Subali (Subali gugur ), another chapter from the Ramayana epic. Chanting, stomping, clapping and coiling, the performance ends the evening on a spectacularly dramatic note, before the soft sounds of bamboo Rindik music brings the night to a magical close.

Kampoeng Bali is open every Monday, Wednesday and Friday evening to celebrate Bali’s rich culture through a performance of dance, authentic cuisine and craftsmanship - a game-changing venue that truly captures the essence of the island. (www.rimbajimbaran.com)

Buffet Set Up

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GOURMET | Singapore

Japanese fine-dining restaurant Mikuni takes diners on a threeway multi-sensory gastronomic adventure

By Refa Koetin

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ikuni found inspiration for its name – Mikuni translates as "three countries" – in an ancient Japanese book about a fabled land of bountiful fresh produce. Thus Mikuni is a fitting name for this acclaimed Japanese fine-dining restaurant, located on Level 3 of the upscale Fairmont Singapore hotel. Mikuni pays homage to authentic Japanese cuisine, putting a modern spin on traditional Japanese dishes and enhancing the natural beauty and simplicity of premium ingredients, to create distinctive and exquisite culinary creations.

Dedicated to taking diners on a multisensory gastronomic adventure, discovering the true tastes of Japan and highlighting the freshest, best seasonal Japanese

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produce, Mikuni presents three classic Japanese culinary disciplines – teppanyaki, sushi and robatayaki – showcased at their respective live stations, each one helmed by a master chef.

This sleek, black and white-themed restaurant emanates a calming, serene vibe, right in the heart of Singapore.

However, Mikuni's vibrant robatayaki live station, headed-up by robatayaki Chef Tommy Yeo, creates a hive of activity amidst the otherwise Zen-like ambience.

Chef Tommy and team vividly recreate an age-old Japanese-style grilling concept, inspired by Japanese fishermen who cooked their daily catch over a charcoal fire using only an oar as a cooking utensil, here with action-packed, dynamic grilling and wooden paddles used as serving

implements. Seasonal ingredients come artfully presented amongst leaves and herbs in hand-woven baskets. Chef Tommy allows the freshness of the produce – such as Kagoshima Wagyu beef and bonein Kurobuta pork belly, plus freshest vegetables – shine through in grilled creations paired with housemade sauces.

At the sushi station, the latest addition to Mikuni’s kitchen team, Chef de Cuisine Shinichi Nakatake, treats diners to the restaurant’s signature Edomae Nigiri-style sushi, a traditional culinary method that delicately balances the freshest seafood and its accompanying ingredients. Chef sources the finest sea products, flown-in four times weekly from the famed Tsukiji and Kyushu markets, and then executes meticulous precision in the preparation of the seafood, respecting each one’s distinct natural flavour and texture and maintaining a

perfect balance between fish size and volume of warm sushi rice. Seasoning depends on the marine variety; some sushi comes gently laced with house-made soy sauce that delicately seasons without overpowering the natural flavours.

At the teppanyaki live station, dynamic teppan Master Chef Eric Yong puts the success of his fine teppanyaki down to his secret-recipe sauces and marinades that subtly enhance the paired meats – such as premium Australian Wagyu ribeye – and seafood flavours, while precise teppanyaki grill temperatures result in an extra charred smokiness, for deliciously flavoured grills.

Helming the main kitchen and overseeing all three live stations, Korean-born Executive Chef Moon Kyung Soo, further complements Mikuni’s station offerings by his signature creations of novel, modern

kaiseki dishes, perfectly demonstrating his masterful blending of centuries-old Japanese culinary techniques and traditions blended with bold new techniques and some unconventional ingredients – all with a healthy serving of theatrical humour.

These and further delectable options can be experienced in Mikuni’s full à la carte menu: cold starters, such as truffle Kampachi, with yellow tail, yuzu, black truffle soya, lily bulb and micro-cress; mains, featuring Sukiyaki Konabe with grilled slices of Kagoshima Wagyu beef delicately infused with sweet nuances, as well as tempura, sushi, sashimi and maki sushi selections.

Mikuni’s excellent set lunch menus cover Business Bento and Tokuyou Tempura and Sukiyaki Zen, plus multiple-choice teppanyaki and robatayaki varieties, while five-course robata and teppan lunch sets feature divine creations like the Hokkaido scallops with onion butter.

An extensive sake selection perfectly accompanies every dish; ask the Mikuni sommelier – one of the few specializing in Japanese sake – to assist with pairing recommendations.

Mikuni’s superb cuisine is further complemented by exceptional service and attentive and polite staff, who knowledgably explain each dish. With all these ingredients, it is no surprise that Mikuni is rated one of Singapore's leading purveyors of fine Japanese cuisine. (www.fairmont.com/singapore/dining/ mikuni/)

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GOURMET | Singapore

Where Dragons Gather

(AND EAT AND DRINK)

Chinese tapas bar and restaurant Sum Yi Tai has created a buzz in Singapore, propelling traditional Chinese food into a modern designer bar setting.

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By Refa Koetin

hen Sum Yi Tai launched in April this year, it introduced an exciting new concept to Singapore: well-loved Chinese cuisine, normally enjoyed in traditional Chinese restaurants, served in an ultramodern designer bar. Thus this unique, newconcept, bar focused on Cantonese food and dripping with an eccentric mix of retro-Asian nostalgia, has undoubtedly helped Chinese cuisine receive a broader representation in Singapore’s bar scene.

Meaning “Third Wife” in Cantonese, Sum Yi Tai is housed in a multi-storey shop-house on hip Boon Tat Street, and unashamedly pays tribute to the decadent glamour of 1980s Hong Kong. Greeted by a black Chinese dragon hanging from the ceiling, Sum Yi Tai’s crimson-lit, first-floor Chinese Tapas Bar emanates a distinct gangland, underground

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vibe reminiscent of those old Hong Kong gangster movies (or Oriental opium dens), but in a classy style. Even the music playlist is predominantly 80s Canto-pop tunes.

Sum Yi Tai’s cuisine remains true to traditional Chinese flavours and dishes, the concept being to modernize the setting in which classic Cantonese cuisine is served, not modernizing the food itself with western ingredients, such as truffles, foie gras and so on. However, this glam Chinese tapas bar presents traditional Cantonese dishes served European tapas-style, so food is easy to eat and great for sharing, while drinking (very important). Signature small plates include crispy roast pork (siu yoke) with chilli oil dip; charred but deliciously sweet maple honey glazed char siew and salt and pepper squid tentacles. Cantonese classics cover crispy salmon skin with salted egg yolk and lime zest and Sum Yi Tai’s signature XO carrot

Sum Yi Tai's Signature XO Carrot Cake

Japanese Whiskey Selection

Crispy Roast Pork with Chili Oil Dip

Crispy Roast Pork with Chili Oil Dip

cake, from “My Favourite Sins”. The lunch menu features a smaller sharing tapas menu, assorted Chinese roasts (pork, char siew and suckling pig) and comfort food, like claypot rice.

Drinks are equally important. Sum Yi Tai’s 12 signature Dragon’s Cocktails are strong and packed with flavours, each with an oriental twist and accompanied by the imaginary tale of an epic love story between the Dragon and his Sum Yi Tai! For an exotically inspired take on a classic, the Chinese Mojito features Chrysanthemum rum, My Mistress’ Cherry packs a punch with its bourbon base, cherry liqueur, lime and bitters, while the Mysterious Yum Seng Shot is actually a double-layered mystery – mysteriously tasty and robust. Sum Yi Tai’s exceptional whisky menu, from Japan to Scotland, includes around 20 single malts, small batch whiskeys and “white dogs” (white whiskeys), plus a superb range of premium whiskeys, such as

the Yamazaki 25-year-old single malt, all of which can be ordered by the glass. The extensive drinks list further covers beers, fine wines and sake, plus spirits.

The second-floor, The Dining Club, offers a completely different ambiance and a more traditional space with a stunning dining hall seating 30 bedecked with opulent wood paneling, oriental prints and crystal chandeliers.

The elegant Private Dining Room (maximum 10 guests) offers a more intimate dining experience. Even the music selection is mellower, setting a softer mood for a traditional sit-down, full-service restaurant with a Cantonese dinner and lunch menu – Chinese tapas come served here as appetizers.

The Dining Club also presents set menus, and excellent wine, whisky and sake-pairing menus. Menu highlights include delectable crispy fried soft shell crab (Bei Fung Tong

Bittersweet Affair

style), hearty braised pork belly with preserved vegetables in claypot, and classic, steamed Lo Mai Gei with spring chicken wrapped in lotus leaf, rounded-off with premium gourmet teas.

Alternatively, the Private Rooftop Bar presents a more serene ambiance, again strikingly decorated with dark woods and Chinese-style screen dividers. A rare rooftop gem for downtown Singapore, revealing awesome urban views, this fabulous private dining sanctuary is accessible only by invitation or reservations – adding to its allure and VIP exclusivity.

Exceptional Chinese food, drinks and fun rolled into one (note, it’s closed on Sundays); no wonder Sum Yi Tai is a favourite clandestine haunt with the CBD crowd – and dragons. (www.sumyitai.com)

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GOURMET | Hong Kong

IN SUMMER EXPERIENCE The panoramic view over Victoria Harbour is a gorgeous backdrop to the excellent food and wines

By Amanda Luxford

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oshiharu Kaji, head chef at The Peninsula Hong Kong’s Felix, is known for thinking outside the box and the Philippe Starck avant-garde styling of Felix provides him with a fun, sophisticated setting to work in.

Access to Felix is by private lift, the lights of which dim just before the doors open, setting the scene for drama. While the unusual, futuristic décor and awesome views across the harbour, Hong Kong island and Kowloon city are impressive, they quickly become background when you read the menu and anticipate the delights to come.

We chose the wine paired Truffles in Summer Experience from the iPad menu

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and sat back to enjoy the ambience while waiting for our repast. Felix has a lively atmosphere with funky music as a background to the chattering guests and hungry diners questioning the knowledgeable wait staff about the menu and which drinks would best complement their food.

intrigued the palate, presenting a menu of carefully choreographed fun interplay to please both discerning food and wine connoisseurs.

This five-course menu featured summer truffles from France and winter truffles from Australia and even the dessert was truffle based.

Chef Kaji’s goal is to centre his cuisine on “tasting the whole dish and allowing the components to blend in the mouth for true gastronomic pleasure”. He is clearly completely comfortable with his talent and is not shy about working closely with Chief Sommelier Darius Allyn.

Salmon and Summer Truffle, cucumber gazpacho, cucumber flower, sea grapes served with 2013 Paxton “Thomas Block”, a biodynamic, single vineyard Pinot Gris from McLaren Vale, Australia.

The Truffles in Summer Experience was a revelation of flavours, styles and combinations that challenged and

Tender salmon with wafer-thin truffle and velvety smooth gazpacho combined with almost jarring explosions of taste from the

creamy truffle emulsion with black truffle and pink and green gnocchi. A definite hint of yuzu had the aromas of the wine meld completely with the rich medley of food flavours that rolled across the tongue, leaving a hint of smoky fish and shrimp, with the acidity of this complex wine adding to the interplay.

Australian black truffle ice-cream with chocolate sponge cake, passionfruit rémeux, red berry consommé served with 2011 Clos Triguedina Vin de Lune, L’Or du Clos, Cahors, France

Salmon and Summer Truffle, Cucumber Gazpacho, Cucumber Flower, Sea Grapes

sea grapes and fully brought out a fresh, earthy taste from the wine that lingered on the tongue, making for an unusual and interesting start.

The unusual taste and long pithy texture of the wine cut through the lingering tastes of the food, leaving the mouth refreshed, tingling and stimulated.

Parmesan-coated Hokkaido scallops, summer truffle, yellow endive, sudachi-citrus served with Leroy Bourgogne Blanc Fleurs de Vignes, Chardonnay from Burgundy, France.

Pan-seared grunt perch and gnocchi, Australian black truffle emulsion, sakura shrimp and poached winter melon served with 2013 Wightmare, post-modern dry white from the Adelaide Hills, Australia.

The citrusy flavour of this lovely wine complemented the Japanese citrus on the scallop, while the slight earthiness of the wine both highlighted and blended with the truffle and parmesan. The apple mayonnaise base was a light foil to the earthy meatiness of the parmesan scallop, allowing the tastes to burst through and highlight the full range of bright flavours in the wine. This course was a slightly more challenging combination and delightfully moreish.

This pretty dish almost resembled a dessert with the deeply seared perch atop translucent winter melon sitting in a

Another glorious pairing was a honeygold dessert wine that caressed the mouth with its silky texture and a slight tartness that gave it character served with the stunning black truffle ice-cream in a sort of deconstructed trifle combining a sharp passionfruit cream, bright red berry sauce, crunchy crisp chocolate and the lingering scent of truffles.

A last sip of the nectar-like wine brought to an end this thoughtful, playful meshing of food and wine with its smorgasbord of flavours that had been orchestrated to provide a culinary experience far in excess of its mere ingredients.

The view may be eye catching from Felix, but with food and wine pairings this fascinating, Chef Kaji and Sommelier Darius have raised the bar and we can’t wait to return to Felix! (www.peninsula.com/hongkong)

Confit of platinum pork belly with pickled artichoke, sliced summer truffle, water eggplant and bean salad served with 2013 Golden Mullet Fury, a skin-contact white from McLaren Vale, Australia.

Golden Mullet Fury wine has a rich hazelnut colour and scent and is acidic on the tip of the tongue and roof of the mouth. The rich, challenging taste of the wine is tamed by the caramelized eggplant in this warming dish that looks almost simple and is reminiscent of home cooking.

The truffle gravy arrived covered in foam but poured as a gorgeous creamy liquid.

Yoshiharu Kajia

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GOURMET | Hong Kong

Le Relais Crème Brûlée

A French steakhouse in Hong Kong that will satisfy everyone’s meat craving.

By Tenissa Tjahjono

Cafe Gourmand

L

ocated in the heart of Wan Chai on Queen’s Road, one of the busiest streets in Hong Kong, le Relais de l’Entrecôte serves perfect Parisian steak with the most exquisite taste.

Originating in Paris in 1959 with Paul Gineste de Saurs as the mastermind, entrecotes, or premium cuts of beef, was a top-notch menu because of his amazing secret steak sauce.

This French tradition was then brought to Hong Kong. The design, the circumstance and the menu are all typical French.

From the first moment they step foot in the steakhouse, guests will be able to feel the French atmosphere of the service. French service is widely popular for its efficiency,

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Salad, Steak and Frites

professionalism and assumed superiority.

The steakhouse that seats 80 features brasserie-style design, a traditional Parisian style.

Attempting to replicate its iconic flagship in Saint Germain des Pres, Paris, le Relais de l’Entrecôte serves two portions of its classic signature dish: the chargrilled Striploin Steak with the unique and famous secret homemade sauce and hand-cut french fries served with baguette and dressed fresh green salad with Perigord walnuts. This menu can be enjoyed together with a dessert selection from the à la carte menu and either coffee or tea. After enjoying the delicious and irresistible striploin steak and french fries, diners can finish their

dining experience with a fabulous selection of desserts. These desserts are the specialties and favourites of the highly popular French bistro, which include Lemon and Raspberry Tartlet, le Gateau du Relais Chocolate Cake, Café Liegeois, homemade ice cream, Raspberry Delice and refreshing sorbets.

Other than the tantalizing main course and mouth-watering desserts, an extensive selection of renowned wines from the family vineyard in South West of France, Chateau de Saurs in Cote du Tarn, is available in le Relais de l’Entrecôte. (www.relaisentrecote.hk)

GOURMET | Hong Kong

Bringing authentic Japanese cuisine to Hong Kong.

By Tenissa Tjahjono

Japanese White Shrimp Mixed with Olive Oil

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ocated in Causeway Bay, Sushi Ta-ke promises the ultimate Japanese dining experience with dark greys and bamboo details that create balanced harmony and simple yet elegant dining ambiance and also fresh and original ingredients, beautiful and artful presentation and excellent cooking techniques.

Sushi Ta-ke is delighted to have Chef Mamoru Sugiyama as its Consulting Chef.

Chef Mamoru Sugiyama is the fourth generation master of Ginza Sushikou Honten that was founded in 1885 in Japan. For 130 years, Ginza Sushikou Honten has been an extremely popular place where people can enjoy exquisite dishes, delicious wines and sake with great company. Now, the best, most delicious sushi and family heritage have been

Seared Toro and Sea Urchin Sushi

brought all the way to Hong Kong by Chef Mamoru Sugiyama himself.

Diners are granted satisfaction with the hospitality of sushi chefs at Sushi Ta-ke.

They are more than happy to have every dish served clearly and thoughtfully, the Japanese way. Some of the signature dishes at Sushi Ta-ke include Fresh Fatty Tuna Sashimi, assorted sushi and Miso soup. All dishes are made from the freshest ingredients selected and crafted by the chefs.

Moreover, Sushi Ta-ke is also serving a seasonal Omakase menu. The menu, created specially by Chef Sugiyama, demonstrates everything about Japan. The fresh ingredients imported from Japan, the meticulous attention to details and the highly skilful techniques produce authentic Japanese cuisine in the most amazing way.

Sushi is one of the most popular Japanese foods. A restaurant that claims to be a Japanese restaurant is expected to serve the delicious and famous sushi. Sushi Take serves a wide variety of sushi such as giant conch, oceanic sea urchin and buttery Hamachi sushi.

Sushi Ta-ke serves an excellent collection of wines and sakes as well, from old and new worlds. The collection of sakes ranges from vintage and unusual to boutique and limited edition. A sophisticated and premium white wine called WAH is created by the Australian winemaker Pernod Ricard and co-created

by Chef Sugiyama. The character WAH in Japanese means “Japan”, “Japanese cuisine” and “story telling”. (www.sushitake.com.hk)

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EXQUISITE DESSERT

MARIJN COERTJENS

MAÎTRE CHOCOLATIER

THE PENINSULA HONG KONG

By Amanda Luxford Marijn Coertjens is the maître chocolatier at the helm of The Peninsula Hong Kong’s Chocolate Room, where all the chocolate for the hotel’s F&B outlets is made. Mentoring a dedicated team of chocolatiers, who are busy coming up with novel flavours and beautiful creations, Coertjens and the team make 1,500 kg of loose chocolates for sale in The Peninsula Boutique every year, together with an average of 7,000 boxes of boxed chocolate per month.

Growing up in Belgium, renowned worldwide for its fine chocolate, Coertjens is dedicated to chocolate, while internships in Japan during holidays in 2006-2008 and again in 2009 played a significant role in his career.

Eventually returning to Belgium, Coertjens worked with his mentor, Marc Ducobu, the chef with whom he had long dreamed about collaborating and who was an inspiration during his early career.

Coertjens’ first love of chocolate was ignited after he saw Ducobu’s aesthetic chocolate showpieces at the 2001 International Belgian Chocolate Awards.

Coertjens was proudly crowned “Best Belgian Chocolatier” for the first time in 2007 and once again in 2015 at which time he won first place overall in the competition, as well as garnering two accolades for “Best Chocolate To Go Concept” and “Best Chocolate Showpiece” in the Belgian selection of the World Chocolate Masters competition. He is competing in the World Chocolate Masters 2015 final in Paris this October.

A perfectionist, Coertjens believes that the equation for excellence in chocolate making comes from the sum total of passion, hard work and a consistent approach to quality.

A Vintage Travel Tale Chocolate Sculpture

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Q: Speaking as a chocolate lover as well as a food writer, the chocolates at The Peninsula Hong Kong are remarkable.

Could you just briefly give us an

overview of the chocolate creations that you make in the Chocolate Room other than the individual chocolates?

A: Thank you for that comment! In the Chocolate Room at The Peninsula Hong Kong, we make all kinds of chocolate treats, ranging from bonbons weighing about 8g, to large showpieces and everything in between. For room amenities, we have different chocolate items for all occasions: a celebration chocolate box with a chocolate ribbon, Cuban chocolate cigars, tailor-made high heeled shoes, lollipops and figures for kids and so on.

The showpieces are for very special events where we place them on a buffet table or even as decorations in the hotel. The chocolate decorations that you see on our cakes and desserts are also made in the Chocolate Room.

Q: What flavours are your favourites from your creations for The Peninsula and what goes into maintaining the fabulous quality?

A: The chocolates are my creations and I can’t choose a favourite, just like you can’t choose a favourite out of your kids!

It has everything to do with your mood, how you feel and what you are thinking of. The chocolate collection is made to have something for everybody; when I ask people what their favourite chocolate is, they all name a different flavour. This is why I put together a collection to suit everybody’s tastes.

To maintain the quality, of course, first of all we need to taste very often! No, seriously it’s to train the team. Working with chocolate is very technical and it is hard to undo an error that you made during the process. For that reason we have to be extremely focused and meticulous at all times and keep our ingredients under control.

Q: The Chocolate Room provides all the chocolate used in the various restaurants; do you work directly with the chefs to create specific chocolate types, flavours and shapes? What kind of challenges do they offer you?

A: The chocolates that are served as petit fours are mostly from the standard collection. I’ve also created chocolates especially for Gaddi’s and Chesa, which you can only find at each of these two restaurants.

Normally then I would first have a discussion with the restaurant’s head chef along with our group executive chef on what they’re looking for and then set about the task. They usually have full confidence in me and my creations, and so I come up with my own unique flavours.

good about it. I always try something new to challenge myself; it’s difficult but when it gives the extra magic to a piece, you feel satisfied. Again, it’s difficult to choose a favourite; every new showpiece is made with tremendous effort and energy and I guess at the time every new piece becomes my favourite.

Q: You have a range of intriguing chocolate showpieces made for different commemorative events at The Peninsula that are on display in the Chocolate Room; how do you come up with the ideas and which are your favourites?

A: Thank you once again for the compliment. Well I always start with a theme; this can be of something I want to express, a festive occasion or a concept that fits a specific event. Then I have to find the right elements to showcase the subject and, of course, use the right techniques.

Q: What has been the most challenging chocolate creation you have made and why? And which was the most unusual and why?

A: The most challenging is the showpiece I have created for the World Chocolate Masters final this year, it has taken me 14 months to make. I knew it had to be something very special for the judges who, naturally, have already seen so many great pieces. To impress them, you really have to give your maximum effort and push the limits of what has been done before.

It’s always a new challenge to make a showpiece. You have to put a great deal of thought and creativity into your showpiece, and importantly you must feel

I also need to take into account that I use the most appropriate techniques for the showpiece, which gives it its glow and charm, and deliver to the judges within

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the set timeframe. So when you ask about challenge, for a chocolatier, it doesn’t get any more challenging than this.

you have to work hard, be creative and have a lot of knowledge of the product that you’re working with.

Unusual... Well, I’m not a big fan of doing unusual things just to woo people, as most of the time they are poorly executed and turn out to be something else. You need to be an avid chocolate creator and be confident in everything you make in order for something “unusual” to become something “extraordinary”, which is perhaps my goal.

I’m not competing to be part of the group, but to impress with what I can do live in front of the judges. With this in mind, I push myself to the limits, and this will result in getting better and coming up with new creations and techniques.

Q: You take part in a lot of competitions; what drives you to do this and how does this impact on future creations?

A: I always want to be at the top of the game and I’m not somebody who just wants to talk about it. In a competition, you can’t hide behind an image or a reputation or just take a lucky shot. If you want to win,

by Marijn Coertjens

It also provides impetus and development to our profession as you always try to find new techniques to make chocolates that will impress the judges. What we do at the highest level can lead the way in the world of chocolate and pastries and is not confined to our creations, kitchens and competitions; in fact it is a fundamental part of the industry’s professional evolution.

Ar tisan al Choco

lates by Ma rijn

Q: Working with chocolate every day, do you still enjoy eating it?

A: Yes, I enjoy eating chocolate a lot, but only when it’s good quality. I think it’s the same as great winemakers, when you are so specialised in one domain, you become very picky but of course you also know what to pick to avoid disappointment.

Q: Do you have any advice for budding chocolate masters?

A: You can’t be a master when you first begin. It takes time and a lot of hard work to get to the top of the game. You need to be passionate, focused on what you want to achieve and determined to achieve your goals and not settle for anything less. You just need to keep pushing your limits to reach the top and have faith that you will get there. Believe in your talents and what you’re capable of creating. www.peninsula.com/hongkong

Coert jens

METHOD o o o o o o o o o o o o o

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125 g Bread flour 80 g Cake flour 50 g Cocoa powder 4 g Custard powder 8 g Baking powder 225 g Brown sugar 3 pcs Eggs 125 g Butter 1 pc Vanilla 60 g Maple syrup 190 g Evaporated milk 100 g Chocolate drops 6 g Sea salt

• • • • • • • • •

Sift the flours, cocoa powder, custard powder and baking powder.

Whip the eggs with the brown sugar in an electric mixer.

Melt the butter with the scraped vanilla and sea salt.

Mix the butter, honey and evaporated milk with the eggs and then fold in the flour and chocolate drops.

Line a cake tin with baking paper and pour in the batter.

Cover with tinfoil and steam in a covered pan with boiling water for about 1 hour; check with a needle to see if the center is cooked.

Take the cake out of the water bath and remove from the tin. Cut into rectangular pieces.

Place baking paper on the bottom of a bamboo steam basket and place the sponge pieces on top.

Before serving, steam for 2 minutes on top of a pan with boiling water.

AFTER DINNER NIGHT LIFE

By Refa Koetin

Ensconced within one of the most revered hotels in the world, The St Regis Singapore Astor Bar serves up timeless elegance, historic cocktails and premium Champagnes in the most sophisticated of settings

A

s an award-winning destination in one of the world’s finest, most elegant hotels – The St. Regis Singapore - and offering distinguished guests the unparalleled service, luxury and refined traditions synonymous with the legendary St. Regis brand, the signature watering hole, Astor Bar is, as you would expect, no “ordinary” bar.

Named after St. Regis founder John Jacob Astor IV, once through a magnificent doublestorey high brass door on one side of The St. Regis Singapore rotunda, Astor Bar, like the five-star hotel itself, simply oozes class and refinement.

Located in downtown Singapore, Astor Bar is justifiably one of Singapore’s most esteemed bars – numerous accolades include the Best Bar Award, by Singapore Tatler in 2009 (repeated in 2010) and Best Things to Do – Bars, by Singapore Tatler in 2011. Astor Bar exudes an aura of refined elegance, where discerning, well-heeled guests – be they in-house or from outside – can unwind in an intimate yet sophisticated nighttime venue, for an irresistible entrée or conclusion to an evening out on the town, or a quick nightcap.

Many bar interiors come lavishly adorned with wood, leather and contemporary art pieces, but how many boast an original series of 10 Pablo Picasso lithographs,

depicting the art of Spanish bullfighting – lining their rich dark wood walls, as the Astor Bar does?

A SPICY ST. REGIS TWIST Astor Bar’s signature is cocktails, with over 50 cocktail selections – many drenched in history. Originally named the “Red Snapper,” the Bloody Mary cocktail was invented at the legendary King Cole Bar, The St. Regis New York, in 1934 – a classic cocktail imitated endlessly throughout the years, but the original recipe still standing as one of the most beloved cocktails ever created. An indelible part of the St. Regis experience, today the Bloody Mary remains the signature cocktail of the St. Regis brand, but with hotel destinations worldwide – from Bora Bora to Houston and indeed Singapore – crafting their own interpretations of the original recipe fused with their own local flavours as a fitting tribute to their timeless heritage.

interpretation; a spicy concoction named Chili Padi Mary, an inventive signature recipe, voted Best Cocktail 2010 by Time Out Singapore, described as a “modern rendition of the original Bloody Mary” with a distinct spiciness that is not for the faint-hearted!

Honouring this, the St. Regis brand created a special World Collection Bloody Mary Cocktail menu, which Astor Bar proudly presents. Following in the footsteps of the St. Regis flagship hotel in New York, The St. Regis Singapore has adopted its most famous cocktail, the Bloody Mary, but here, also highlighting its own unique local

Chili Padi Mary

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With a nostalgic nod to timeless cocktails the world over, the Astor Bar also shakes and stirs such classics as Cosmopolitans, Martinis and Margaritas, with infusions of top-notch alcohol and spirits. There is also an extensive array of wines of exceptional vintages, carefully selected and originating from award-winning vineyards, both Old World and New World, plus one of the widest ranges of premium wines available by the glass in any Singapore Bar, courtesy of the stateof-the-art Enomatic system – the distinguished eight red and eight white wines served by the glass changing regularly. Astor Bar stocks prestigious vintage Champagnes and indulges aficionados with The St.Regis Champagne Ritual, a one-hour daily ritual from 6.30PM to 7.30PM, when guests enjoy a glass of house Champagne, ‘R’ de Ruinart Brut.

Whatever the tipple, it is of course served at its finest in crystal Esperienze glasses, the latest range from Italy’s acclaimed Accademia Luigi Bormioli and Venetian designer, Federico DeMajo. An epicurean selection of snacks from Kurobuta pork meatballs and Iberico ham to Wagyu beef burger are available throughout the day created by The St. Regis Singapore’s master chefs. Jazz is an innate, rich part of the St. Regis legacy and Astor Bar doesn’t disappoint – additionally renowned as a jazz bar. Don’t miss “Jazz in the City” daily from 6PM onwards, with live jazz tunes from celebrated performer and resident jazz pianist-singer, Ron Sinclair – further reaffirming that glorious St. Regis Singapore class act. (www.astorbar.com)

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Chili Padi Mary

o o o o o o

1 oz / 30 ml premium vodka 1 piece lemongrass, about 1 to 2cm thick 1 slice fresh ginger root (mature or old) 1/2 thinly sliced chilli padi, seeds removed 1/8 tsp / 5 ml sugar syrup 3 oz / 90 ml tomato juice

METHOD

• • •

Muddle the vodka, lemongrass, ginger, chili padi and sugar syrup together.

Strain and pour into a rocks glass filled with ice.

Add tomato juice, stir and serve.

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SPALICIOUS

By Heidy Suzanne

As one of the most magnetic and beautiful women of history, Cleopatra was known for her radiant skin and stunning beauty. Legend has it that Cleopatra regularly bathed in milk in order to maintain her clear skin.

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Y

ou are perplexed by all the traffic jams and the pollution in this capital, not to mention how daily activities with high levels of stress can be extremely exhausting. Furthermore, sleep deprivation and an unhealthy lifestyle makes your body and mind unbalanced. A good spa treatment could be just what you need to maintain the harmony of life and heal your spirit! Understanding these needs,

Gaya Spa, one of the best spa brands in Indonesia, offers you comprehensive beauty and wellness services. Through the 15 years of its existences and experience, Gaya Spa has always had its own ways to ensure that every guest goes home feeling happy and balanced.

Located in accessible Senopati, Gaya Spa is a place that will pamper you in total comfort with treatments by professional therapists and very friendly staff. Gaya Spa

offers you luxurious treatments to promote skin brightness and softness, as well as mind balance using high quality products from Spa Essentia. Gaya Spa has a unique concept derived from nine indigenous wellness traditions from the Betawi, Java, Madura, Bali, Batak, Minang, Banjar, Bugis and Minahasa peoples. Other popular international or signature treatments are also available. Gaya Spa will pamper you with traditional treatments discovered and practiced by Indonesians for centuries, with a modern touch and in a lavish atmosphere.

Gaya Spa will enhance your beauty through luxury milk bath treatments like the legendary Cleopatra. Immerse yourself in the luxury of a milk bath to nourish, moisturize and heal your skin. Before starting the treatment, the therapists will ask you every detail regarding what you need, to make sure you are relaxed and fully rejuvenated.

Whenever you walk into the reception area, the scents of essential oils waft around, making you even more relaxed and feeling at home. The therapist will ask you to change into a bathrobe and start to cleanse your feet.

After that, you’ll be escorted to the spa bed to begin the massage before the milk bath

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ritual. This 45-minute massage will definitely give you a relaxing moment as it calms your mind and purifies your skin.

The milk bath, as one of the best-known treatments in Gaya Spa, will give all skin types the most amazing silkiness, especially dry or sensitive skin. This highly acclaimed formula captures the essence of Cleopatra’s ancient bathing ritual. Its milk protein base is rich in nourishing vitamins A, D, E, lactic acid and minerals. Lactic acid, which is an alpha-hydroxyl acid (AHA), has been part of an ongoing craze in the skincare

140

industry for several years. AHA is either sourced from natural ingredients, such as milk, or synthesised in a laboratory.

AHAs penetrate the top layers of the skin to slough off dead skin cells. Exfoliation stimulates the skin and healthy cells are regenerated. Using AHAs in your skincare allows the skin to rejuvenate itself more quickly. It takes the body four weeks to go from creating a new skin cell to shedding it as a dead skin cell. Research shows that prolonged use of AHAs actually alleviates the signs of ageing over time.

You’ll find a wide selection of complete treatments and packages such as teen spa, couple’s spa, wedding spa (for both bride

and groom) and men’s spa. Medical aesthetics such as peeling, diamond facial, botox, derma roller and thread lift are among the selections.

For those moms-to-be or new mothers, Gaya Spa offers pre–natal and post–natal spas, as well as a baby spa. Pain management physiotherapy and medical massage are also available here. Gaya Spa provides you with easy steps to ultimate relaxation.

After the treatment, indulge in the lounge with a warm wellness drink, in a more relaxed and fresh condition. Gaya Spa also has a hair and beauty salon, and Spa Essentia wellness products for your home-spa needs. (www.gayaspa.com)

And win a two night stay at Premier Deluxe Room including breakfast 2 persons.

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A beachfront property with comfortable guest rooms and facilities scattered across a verdant garden that meets the sea, Puri Santrian was inspired by the harmony of a traditional Balinese village and is known for its impeccable service and genuine hospitality that sweeps travellers into a realm of belonging.

Jalan Cemara 35, Sanur 80228 P.O. Box 3055 Denpasar, Bali, Indonesia Telephone: (+62) 361 288009 Fax: (+62) 361 287101 email: purisantrian@santrian.com www.santrian.com

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DIRECTORY

JAKARTA 1945 Restaurant Fairmont Hotel, 3rd Floor Jalan Asia Afrika No. 8, Senayan Jakarta, Indonesia T: (+62) 21 2903 9197 www.1945.co.id Asia Restaurant The Ritz-Carlton Jakarta, Mega Kuningan, 1st Floor Jalan DR Ide Anak Agung Gde Agung Kav. E.1.1 No. 1 Kawasan Mega Kuningan Jakarta 12950, Indonesia T: (+62) 21 2551 8380 / 8321 E: rc.jktrz.asia@ritzcarlton.com www.ritzcarlton.com/en/Properties/Jakarta/ Dining/asia_restaurant Bengawan Keraton at The Plaza, a Luxury Collection Hotel, Jakarta, 7th Floor Jalan MH. Thamrin Kav. 15, Jakarta 10350, Indonesia T: (+62) 21 5030 2993 E: bengawan.keratonattheplaza@ luxurycollection.com www.keratonattheplazajakarta.com/en/ bengawan Bogor Cafe Hotel Borobudur Jakarta, Lobby Floor Jalan Lapangan Banteng Selatan, P.O.Box 1329 Jakarta 10710, Indonesia T: (+62) 21 380 5555 ext. 73400 www.hotelborobudur.com Gaya Spa Jalan Wolter Monginsidi No. 25, Kebayoran Baru Jakarta 12180, Indonesia T: (+62) 21 726 7648/50 E: marketing@gayaspa.com www.gayaspa.com Olivier Grand Indonesia Shopping Town, West Mall, Ground Floor Jalan M.H. Thamrin No.1, Jakarta, Indonesia T: (+62) 21 2358 1242 www.olivierjkt.com

Orient8 Hotel Mulia Senayan, Jakarta, Lobby Floor Jalan Asia Afrika, Jakarta 10270, Indonesia T: (+62) 21 575 3278 E: orient8@hotelmulia.com www.themulia.com/orient8-jakarta

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Courtesy of Boneka Restaurant

Pala Adas Indonesian Bistro Elang Laut Boulevard No. 8-10 Pantai Indah Kapuk Jakarta, Indonesia T: (+62) 21 2921 9129 Pearl Chinese Restaurant JW Marriott Hotel, 2nd Floor Jalan DR Ide Anak Agung Gde Agung Kav. E.1.2 No. 1&2 Kawasan Mega Kuningan Jakarta 12950, Indonesia T: (+62) 21 5798 8992 E: mhrs.jktjw.pearl.restaurant@marriotthotels. com www.marriott.com/hotels/travel/jktjw-jwmarriott-hotel-jakarta/ Rosso Shangri-La Hotel, Jakarta, Lobby Level Kota BNI, Jalan Jenderal Sudirman Kav. 1 Jakarta 10220, Indonesia T: (+62) 21 2939 9562 E: fbreservation.slj@shangri-la.com www.shangri-la.com/jakarta/shangrila/dining/ restaurants/rosso/ Sana Sini Restaurant Pullman Jakarta Indonesia, Ground Floor Jalan M.H. Thamrin No. 59 Jakarta 10350, Indonesia T: (+62) 21 390 6444 E: h8491-fb3@accor.com www.pullmanjakartaindonesia.com

Scusa Italian Restaurant Intercontinental Jakarta MidPlaza, 2nd Floor Jalan Jenderal Sudirman Kav. 10-11, Jakarta 10220, Indonesia T: (+62) 21 251 4188 E: scusa@icmidplaza.com www.jakarta.intercontinental.com/en/dining/ sub/360/Scusa-Italian-Restaurant Socieaty Plaza Indonesia, Ground Floor Jalan M.H. Thamrin No. 28-30 Jakarta 10350, Indonesia

BALI Benkay Japanese Rsetaurant Grand Nikko Bali Jalan Raya Nusa Dua Selatan, PO BOX 18, Nusa Dua Bali 80363, Indonesia T: (+62) 361 773 377 www.grandnikkobali.com/dining/benkay Boneka Restaurant The St. Regis Bali Resort Kawasan Pariwisata, Nusa Dua Lot S6, PO Box 44, Nusa Dua, Bali 80363, Indonesia T: (+62) 361 300 6782 E: boneka.bali@stregis.com www.stregisbali.com/en/boneka-restaurant

DIRECTORY

Courtesy of Fire at W Retreat & Spa Bali

The CafĂŠ 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 ext. 6011 E: info@themulia.com www.themulia.com/cafe-bali

Glow COMO Shambhala Estate, Bali Banjar Begawan, Desa Melinggih Kelod Payangan Ubud, Gianyar, Bali 80571, Indonesia T: (+62) 361 978 888 E: csestate@comohotels.com www.comohotels.com/comoshambhalaestate/ dining/glow

Kampoeng Bali Rimba Jimbaran Bali by AYANA Karang Mas Estate, Jalan Karang Mas Sejahtera Jimbaran, Bali 80364, Indonesia T: (+62) 361 846 8468 Ext. 87 E: fb.reservation@rimbajimbaran.com www.rimbajimbaran.com/en/dining/kampoengbali#content

Chez Gado Gado Restaurant & Lounge Jalan Camplung Tanduk Dhyana Pura No. 99, Seminyak, Kuta Bali 80361, Indonesia T: (+62) 361 736 966 www.gadogadorestaurant.com

Jemme Bali Jalan Raya Petitenget No. 28, Seminyak Bali 80361, Indonesia T: (+62) 361 473 2392 E: reservation@jemmebali.com www.jemmebali.com

MoonLite Kitchen and Bar Anantara Seminyak Bali Jalan Abimanyu (Dhyana Pura), Seminyak, Bali 80361, Indonesia T: (+62) 361 737 755 E: reservations@moonlitebali.com www.moonlitebali.com

Fire W Retreat & Spa Bali, Seminyak Jalan Petitenget, Seminyak, Denpasar, Bali 80361, Indonesia T: (+62) 361 300 0106 www.wretreatbali.com/en/FIRE_RESTAURANT

Ju-Ma-Na Restaurant & Bar Banyan Tree Ungasan Jalan Melasti, Banjar Kelod, Ungasan, Bali 80364, Indonesia T: (+62) 361 300 7000 E: ungasan@banyantree.com www.banyantree.com/en/web/banyantree/apindonesia-ungasan-bali/in-villa-dining

Feast Restaurant Sheraton Bali Kuta Resort Jalan Pantai Kuta, Kuta, Bali 80361, Indonesia T: (+62) 361 646 5555 ext. 5407 E: sheraton.balikuta@sheraton.com www.sheratonbalikuta.com

Kayuputi Bali Fine Dining Restaurant The St. Regis Bali Resort Kawasan Pariwisata, Nusa Dua Lot S6, PO Box 44, Nusa Dua, Bali 80363, Indonesia T: (+62) 361 847 8111 E: kayuputi.bali@stregis.com www.kayuputirestaurant.com

Nikki Beach Bali Kawasan Pariwisata BTDC, Lot N5, Nusa Dua, Bali 80363, Indonesia T: (+62) 361 849 2900 E: info.bali@nikkibeach.com www.nikkibeach.com/destinations/beach-clubs/ bali Prego The Westin Resort Nusa Dua, Bali Kawasan Pariwisata Nusa Dua, BTDC Lot N-3, Nusa Dua, Bali 80363, Indonesia T: (+62) 361 771906 www.westinnusaduabali.com

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Settimo Cielo Bali Jalan Pangkung Sari 10X, Seminyak Bali 80361, Indonesia T: (+62) 361 474 1117/111 E: info@settimoceilo.com www.settimocielobali.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 ext. 6011 E: soleil.reception@themulia.com www.themulia.com

Courtesy of Prego at Fairmont Singapore

Starfish Bloo W Retreat & Spa Bali – Seminyak Jalan Petitenget, Seminyak, Denpasar, Bali 80361, Indonesia T: (+62) 361 300 0106 E: b&f.wbali@whotels.com www.starfishbloorestaurant.com

Edge Pan Pacific Singapore, Level 3 7 Raffles Boulevard, Marina Square Singapore 039595 T: (+65) 6826 8240 E: celebrate.sin@panpacific.com www.edgefoodtheatre.com

The Puhu Restaurant & Lounge Padma Resort Ubud Banjar Carik, Desa Puhu, Payangan Ubud Bali, Indonesia T: (+62) 361 301 1111 www.padmaresortubud.com/dining/all-daydining-restaurant.php

Keyaki Japanese Restaurant Pan Pacific Singapore, Level 3 7 Raffles Boulevard, Marina Square Singapore 039595 T: (+65) 6826 8240 E: celebrate.sin@panpacific.com www.panpacific.com/en/hotels-resorts/ singapore/marina/stay/dining/keyaki.html

Uma Cucina Uma by COMO, Ubud Jalan Raya Sanggingan, Ubud, Gianyar Bali 80571, Indonesia T: (+62) 361 972448 E: dining.uma.ubud@comohotels.com www.umacucina.com

SINGAPORE Astor Bar The St. Regis Singapore, Lobby Level 29 Tanglin Road, Singapore 247911 T: (+65) 6506 6859 E: astorbar@stregis.com www.astorbar.com Colony The Ritz-Carlton, Millenia Singapore, Level 3, 7 Raffles Avenue, Singapore 039799 T: (+65) 6434-5288 E: rc.sinrz.restaurantreservations@ritzcarlton. com www.ritzcarlton.com/en/Properties/Singapore/ Dining/Colony/Default.htm

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Mikuni Fairmont Singapore, Level 3 80 Bras Basah Road, Singapore 189560 T: (+65) 6431 6156 E: dining.singapore@fairmont.com www.fairmont.com/singapore/dining/mikuni Prego Fairmont Singapore 80 Bras Basah Road, Singapore 189560 T: (+65) 6431 6156 E: dining.singapore@fairmont.com www.fairmont.com/singapore/dining/prego/ Sum Yi Tai 25 Boon Tat Street, Singapore 069622 T: (+65) 6221 3665 E: dragons@sumyitai.com www.sumyitai.com The Kitchen table W Singapore, Sentosa Cove 21 Ocean Way, Singapore 098374 T: (+65) 6808 7268 E: thekitchentable.singapore@whotels.com www.wsingaporesentosacove.com/en/ thekitchentable

HONG KONG Clipper Lounge Mandarin Oriental Hong Kong 5 Connaught Road Central, Hong Kong T: (+852) 2825 4007 E: mohkg-clipperlounge@mohg.com www.mandarinoriental.com/hongkong/finedining/clipper-lounge/ Felix The Peninsula Hong Kong Salisbury Road, Kowloon, Hong Kong T: (+852) 2696 6778 E: diningphk@peninsula.com www.hongkong.peninsula.com/en/fine-dining/ felix le “Relais de l’Entrecote” 222 Queen’s Road East Wanchai, Hong Kong T : (+852) 2891 9080 E: contact@relaisentrecote.hk www.relaisentrecote.hk Sushi Ta-ke 12/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong T: (+852) 2577 0611 E: enquiry@sushitake.com.hk www.sushitake.com.hk Whisk The Mira Hotel 118 Nathan Road,Tsimshatsui, Kowloon, Hong Kong T: (+852) 2315 5999 E: whisk@themirahotel.com. www.themirahotel.com/dining/whisk/

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