Exquisite Taste / November 2016-January 2017

A colourful and spicy look at the continent’s culinary signatures

HOT REVIEWS

Seasonal Tastes Sky Loft / Moksa BLANCO Par Mandif Janice Wong Operetta & MORE!

Up Close & Personal with

• Andrew Walsh • Maurice Terzini • Andrea Accordi • Andrew Zarzosa • Vittorio Negri

©2015 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. The Luxury Collection and its logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.

CHRISTMAS BBQ BY THE BEACH AT BEACHFRONT ARWANA RESTAURANT 25 DECEMBER 2016 – FROM 12 PM TO 3 PM Cultivate cherished festive memories with family and friends over a sumptuous international BBQ and buffet featuring a bounty of ocean-fresh catches, premium meats, multiple BBQ stations, Asian favorites and mouthwatering desserts.

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Ocean Vi ew D in i ng

Casual by day, The Restaurant serves up an international, all-homemade breakfast array, from healthy organic options to Asian breakfast specialties.

Dinner at The Restaurant is a naturally chic affair, showcases the best products found in Bali and is a combination of French and Southeast Asian techniques, emphasising on robust flavours, enhanced by the shimmering infinity pool view and our in-house pianist.

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www.modicum.id reservation@modicum.id Jl. Kayu Aya Laksmana Oberoi Kayu Aya Village, Seminyak +62 81 999 320 888 +62 8123 999 3456 Indonesia Bali - Indon

PUBLISHER’S NOTE

’Tis the Season

To Indulge

W

ith New Year and Christmas almost upon us, our minds are well and truly focused on the finer things that life has to offer: fine wines, gourmet cuisine, and of course, friends and family. So for this edition of Exquisite Taste, we're honouring Asia's signature recipes that have been passed down from generation to generation amongst families throughout the region, all of which now feature on menus across the continent, and indeed, the rest of the world.

Aptly named, Asia's Delicacies, this exciting, informative and downright delicious cover theme explores a selection of famous dishes from Sumatra, Java, Hong Kong, China, Singapore and Bali, from some of the most famous street-side hawker stalls, to restaurants and superb fine-dining outlets around the region.

And where would Exquisite Taste be without an expedition to some of Asia's best new restaurants? In this edition, our journey begins in Ubud, at MOKSA and Blanco Par Mandif, before moving to Seasonal Tastes by The Westin Jakarta, VIEW at Fairmont Jakarta, The Rosemary and Sky Loft in the capital. We then hop over to Singapore and call in at Le Binchotan and Janice Wong, before our tour comes to rest in Hong Kong at Operetta and the fantastic Emporio Antico Tasting Lounge.

As usual, we also get Up Close and Personal with some of the region’s most influential chefs and restaurateurs. This edition features Maurice Terzini, who talks about Da Maria, his first venture into Bali's flourishing culinary scene. We also catch up with Andrew Walsh, chef-owner of CURE in Singapore and Andrea Accordi of Four Seasons Hotel Hong Kong. In Exquisite Desserts, we get sweet with the delightful Yuri Komalasari and her delicious Pistachio Cheesecake at the Dharmawangsa Hotel Jakarta.

And because we understand the importance of indulging during the yuletide festivities, you'll also find some of the best seasonal happenings in and around Bali and Jakarta, as well as a few new outstanding and recent gastronomic events around the region, such as a guest appearance by William Wongso at Alila Seminyak, a Chef ’s Dinner Party at Shangri-La Jakarta, and a sneak peek at the wonderfully titled Le La Les Lunch at Le Méridien, Jakarta.

With in-depth interviews, gourmet recipes, exquisite cocktails, fine wine features and our regular look behind the scenes, all that remains is for us to wish you all a very Happy Christmas full of life's treats, and a Prosperous New Year.

See you in 2017!

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

I20

Team Page

PUBLISHER & MANAGING DIRECTOR

Lenny Marlina Tanu Lenny@exquisite-media.co.id MANAGING EDITORS

Louise Newsham Refa Koetin

EDITORIAL TEAM / CONTRIBUTORS

Amanda Luxford Christian Galbraith Michael J. Jessica C. Stephanie K.

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Evy Mariana Tanu

Heidy Zainuddin

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Irfan Raharjo

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

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Contents

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November | January 2017

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GRAPEVINE

Exquisite Media's Annual Appreciation Night

As always we take a peek at some of the hottest culinary events in the region. We check out the amazing Four Hands Dinner at The Legian Bali, AYANA’s anniversary celebrations and the Ubud Chef ’s Collaboration Charity Lunch, alongside news of some exciting new menus and openings.

Take a peek at the glitz and glam from Exquisite Media's Annual Appreciation Night, where a three-course, wine-paired gourmet dinner party was held at the dazzling Grand Ballroom of The Westin Jakarta.

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Calendar

UP CLOSE & PERSONAL

Prepare for an indulgent festive season with our pick of the finest yuletide events in Bali and Jakarta, from moonlight dinners and visits from Santa, to daytime brunches and dazzling New Year's Eve parties.

We catch up with another slew of international gastronomic movers and shakers located in the region. From the acclaimed Andrew Walsh of CURE in Singapore, through to Bali’s latest arrival – Maurice Terzini at Da Maria - and Four Seasons Hotel Hong Kong's Executive Chef Andrea Accordi, while from the Fairmont Jakarta we get to spend some quality time with Andrew Zarwosa.

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Contents

November | January 2017

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In this edition’s look at the head honchos of the backroom, we delve into the workings of Bali’s KU DE TA and Azul Beach Club. Back in the city, we check out the Gran Melia Jakarta, Pullman Thamrin and DoubleTree

by Hilton Jakarta - Diponegoro, where we find out what it takes to stay at the head of the pack.

This edition’s gourmet section really is something of a culinary voyage that showcases the true passion of some of the region’s most creative chefs. From the exclusive 10-seat Blanco Par Mandif in Ubud and its gourmet art, to the gloriously opulent Li Feng fine-dining Cantonese restaurant at the Mandarin Oriental, Jakarta, the journey is one of delicate taste and refined beauty.

Meet Chief Winemaker Chris Hatcher of Wolf Blass who is on a never-ending mission to find the perfect balance, and check out our Editor's Top Five Wolf Blass picks for your next dinner party.

Behind The Scenes

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Gourmet

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Contents

November | January 2017

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Patrón Tequila is probably the world's highest quality ultra-premium tequila. It’s handcrafted from 100% Weber Blue Agave and, since its introduction, has revolutionised the global cocktail scene. We catch up with Patrón’s Milton Alatore at a WooBar’s Intimate Sunset Cocktail event in Seminyak and discuss the brand and its impact.

In a colourful and spicy cover theme, we gently meander through the region exploring some of the most coveted Southeast Asian delicacies. From babi guling at Ibu Oka in Ubud and dim sum at Mott 32 in Hong Kong, to Singapore’s famous chicken rice at Chatterbox at Manadrin Orchard and Jakarta's very best satay – we have it covered.

EXQUISITE COCKTAILS

ASIA’S DELICACIES

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EXQUISITE DESSERT

AFTER DINNER NIGHT LIFE

Our cravings for the best sweets in town takes us to Jakarta. At AMKC Atelier we get a taste of some classy treats with a contemporary twist whilst at The Dharmawangsa, we meet up with inspirational Pastry Chef Yuri Komalasari and learn how to make her celebrated pistachio cheesecake.

We take a trip back to the roaring twenties at Seminyak's brand new Prohibition-style, MODICUM Gastronomy and Artisan Bar, headed by local celebrity chef and restaurateur, Mandif Warokka.

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GRAPEVINE

Six Celebrity Chefs at The Moonlight Dinner –

By Jessica C.

Mandif Warokka, Maurizio Bombini, Farah Quinn, Made Putra, Kevin Cherkas and Agung Ardiawan

Esteban Fernandez-Martin, Louise Newsham and Charlie Hartono Lie of UNICEF Indonesia

An extraordinary moonlight dinner at the Cloud Nine terrace by The St. Regis Bali Resort and The Laguna Resort & Spa recently raised over USD20,000 for the UNICEF Check Out For Children program.

On 15th October, a charity event was held to help raise funds for the world’s most vulnerable children in partnership with UNICEF. Presenting six chefs; Agung Ardiawan of The St. Regis Bali Resort, Made Putra of The Laguna Resort & Spa, Farah Quinn, Kevin Cherkas of Cuca Jimbaran, Maurizio Bombini of Mandapa, a Ritz-Carlton Reserve and Mandif Warokka of Teatro Gastroteque, the event started with a press conference

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held at the Astor Ballroom at The St. Regis Bali Resort, where the chefs shared their insights and excitement at being involved in such a wonderful event in support of this good cause. The Extraordinary Moonlight Dinner started with a pre-dinner cocktail overlooking the beautiful beach of The St. Regis Bali Resort. The six-course dinner began with an amuse-bouche of cured salmon by Chef Made Putra made of tamarind pearl, salty lime, kemangi sherbet and begonia petals. Chef Farah Quinn presented grilled tiger prawns on tomato, beef cheek, carpaccio, carambola-shallot relish, shaved bonito and micro coriander.

Chef Maurizio Bombini presented poached barramundi fillet with Jerusalem artichoke, kaffir lime and anchovy powder. The feast

continued with Chef Kevin Cherkas’ signature dish of black squid risotto of hand-cut squid grains, vegetable stew, garlic cream and popped rice. While Chef Mandif Warokka presented 21-day wagyu prime ribs with smoked green chili sambal, braised young jackfruit and cassava mousseline. The dinner concluded with a sweet dessert of Jivara milk chocolate tart by Chef Agung Ardiawan from exotic cremeux, licorice meringue and passion fruit sorbet.

The proceeds will go towards providing clean drinking water and proper sanitation facilities to children and families across Asia and the Pacific. (www.stregisbali.com)

GRAPEVINE

Four Hands Dinner at The Legian –

By Jessica C.

This 18th November, experience the Legian Bali Culinary Journey with Raymond Capaldi and Luke MacLeod. This wineand-dine event brings together The Legian Bali’s Executive Chef MacLeod and the celebrated Scottish-born Capaldi, the father of Melbourne’s molecular gastronomy scene and chef of some of its best restaurants, including the famed Hare & Grace, Melbourne. Get ready to be taken on a spectacular journey of mindblowing flavours and visual enchantment with a five-course, wine-pairing epicurean delight. With such a long-standing history of international achievements, the incredible partnership of Capaldi’s forward thinking combinations and MacLeod’s sophistication will no doubt lend a unique spin to The Legian Bali’s renowned Four Hands dinners, which beginning next year will become an intriguing quarterly affair. (www.LHM-hotels.com)

20 Years at Ayana Resort and Spa Bali –

By Jessica C.

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Luke MacLeod

Raymond Capaldi

Twenty years is worth a celebration, and the Ayana Resort and Spa Bali is doing just that throughout the month of November with its 20 Reasons to Stay three-night package featuring over 20 amazing benefits.

The property boasts over 17 restaurants and bars led by a brigade of experienced chefs from across the globe. Indulge in a range of cuisines from traditional Balinese, Chinese, Japanese, Mexican, Mediterranean, Italian and steak and seafood restaurants. Chef

Cheung Kin Kau, brings more than two decades of experience to the flagship Ah Yat Abalone Seafood Restaurant, which has one of the most popular Chinese dining experiences the island has to offer.

Meanwhile, launched last year, the resort's exclusive cooking school allows guests to learn introductory skills in authentic Balinese cooking. Book your stay before time runs out! (www.ayanaresort.com)

GRAPEVINE

A CULINARY THEATRE –

By Jessica C.

The Alaya Resort Ubud has opened its much talked about second restaurant, Manisan. Under the influence of celebrated Indonesian gourmand and food ambassador William Wongso, Manisan is a culinary theatre that showcases chefs at play. The traditional form of local food preparation involves spontaneous cooking surprises honouring the diverse and authentic flavours of the Indonesian archipelago.

Incidentally, William Wongso set the stage for the restaurant prior to its opening by hosting two sold-out dinners at the resort.

Manisan sits in the middle of a productive rice field adjacent to the Alaya Resort Ubud, with space to comfortably seat up to 128 diners. It is housed within a reclaimed joglo (traditional Javanese wooden home) that was sourced from Central Java and reassembled in Ubud. Upon being expertly refurbished, the building now melds age-old architecture with modern features. (www.manisanbali.com)

Modern Brunch at L’Avenue –

By Refa Koetin Starting from 24th July 2016, L’Avenue Restaurant, the primary dining venue of The Hermitage a Tribute Portfolio Hotel, Jakarta launched its Sunday Brunch featuring a variety of tantalizing dishes crafted by Chef Francesco Greco’s molecular techniques using traditional Indonesian ingredients.

Favourite stations include the al fresco pasta and noodles station, a meat section that offers prime cuts of beef, chicken, fish and pork, a fresh seafood station, a cold appetisers section and a fantastic dessert station at which you’ll find sweet treats for the whole family, including ice cream, gelato, chocolate fondue and a selection of premium traditional Indonesian desserts.

The international Sunday brunch package

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includes unlimited refills of mineral water, tea and coffee.

L’Avenue Restaurant features three dining areas that can accommodate up to 68 and a mercury-glass-adorned private dining room that can accommodate up to 12 – a perfect venue any time you’re looking to host a private event or social gathering.

L’Avenue Restaurant invites diners to

experience international cuisine subtly enhanced by ingredients from throughout the Indonesian archipelago. The restaurant’s iridescent taupe walls, high ceiling adorned with Carrara marble, colonial-era artwork and antique marble floors create a warm and luminous setting in the daytime and an elegant and intimate atmosphere in the evening for its fine-dining menu. (www.tributeportfolio.com/hermitage)

GRAPEVINE

The Table

by Golden Circle –

By Refa Koetin

In the third quarter of 2016, Shangri-La Hotels and Resorts announced the launch of The Table by Golden Circle, a new food and beverage loyalty programme that offers unparalleled benefits to members who dine at Shangri-La properties both on the road and nearer to home. The dining programme is the latest initiative in the ongoing transformation of Golden Circle, which has rolled out industry-leading member benefits, new partnerships, exclusive offers and Golden Circle Event Planner Rewards during its nine-month anniversary of its #LoyaltyIs consumer campaign.

The Hong Kong-based hotel group, which operates 98 properties and over

36

500 restaurants and bars worldwide, commissioned consumer research in developing The Table – surveying Golden Circle members, hotel guests and local residents on their attitudes towards dining, restaurant preferences and loyalty.

“Our consumer research reaffirmed that the emotion attached to a dining experience is far more appealing than the functional benefit of discounts and points. Loyalty programmes must adapt to this trend and become increasingly more experiential,” said Shangri-La’s chief marketing officer Steven Taylor. “Through ‘The Table’s’ unmatched rewards, we are giving guests greater access to culinary experiences worth savouring. And the more they dine with us, the better these experiences get.”

The Table is fully integrated with ShangriLa’s award-winning Golden Circle loyalty programme and recognises members through achievable redemptions and access to signature food experiences, exclusive events, unique surprises and special offers.

Among the industry-leading differentiators that set Shangri-La’s dining loyalty programme apart from others are: • More Rewards: Members can now earn Golden Circle Award Points by dining and drinking at the more than 500 restaurants and bars found in Shangri-La, Hotel Jen, Kerry and Traders properties globally when they are non-staying guests.

• Instant Indulgence: Instant Dining Rewards allows members to earn and redeem Golden Circle award points on the spot – no pre-planning or vouchers required.

• Elite Rewards: Jade and Diamond level members receive bonus earnings and more value on redemptions for dining transactions.

• Sweeter Deals: Members receive Golden Circle Award Points on all qualifying transactions, including discounts.

For more information, visit the website. (www.golden-circle.com/thetable/)

GRAPEVINE

Celebrity Chefs Cooking for a Cause –

By Jessica C.

On 9th October, eight of the best chefs in Ubud came together for the Ubud Collaborative Chefs 2016 Charity Lunch at CasCades Restaurant of the Viceroy Bali. Each was in charge of preparing one course for a sold-out highly anticipated midday affair. The Bali Children’s Project was the recipient of the raised funds, totaling IDR64,000,000. With the help of the following chefs: Ray Adriansyah of Locavore Ubud, Maurizio Bombini of Kubu Restaurant at Mandapa, a RitzCarlton Reserve, Nic Vanderbeeken of CasCades Restaurant, James Ephraim of Mozaic Restaurant Ubud, Crystal Chiu for

Ray Adriansyah, Maurizio Bombini, Nic Vanderbeeken, James Ephraim, Crystal Chiu, Cristian Encina, Mandif Warokka & Made Lugra

Room4Dessert Ubud, Cristian Encina of PICA South American Kitchen, Mandif Warokka of Blanco Par Mandif, Made Lugra of Wijaya Kusuma Restaurant at Ayung Resort - from left to right in the photo. Guests were served a lavish meal comprising cod ravioli with smoked ricotta and tomato consommé, a Belgian-inspired eel dish, as well as a modern Balinese

suckling pork dish, just to name a few.

The funds raised during the event will go to Balinese children in Ubud and the surrounding area to help pay for their school tuition and supplies. For more information, visit the Bali Children's Project website listed below. (www.balichildrensproject.org) (www.cascadesbali.com)

Bali’s first speakeasy –

By Amanda Luxford

Deadpool

Jimmy Burchett

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Scarlett

Baker Street Social is a tiny bar that is full with just 30 people. While this speakeasystyle venue has no sign outside and a small cocktail menu, those in the know love its rich ambience and creative bartenders.

with an intriguing mix of charcoal-infused gin, cherry bitters, absinthe and sparkling wine topped with a cherry. Surprisingly dry on the tongue, Scarlett slips down easily and packs a punch.

The dedicated bar team, led by Creative Director Jimmy Burchett, is focused on artisanal spirits and crafting cocktails especially for you. The shelves are packed with homemade infusions, secret concoctions and all the tools of the trade.

Tell your bartender what drinks you like and he will choose, or perhaps design, something to satisfy and titillate your palate.

Another movie-inspired drink is Deadpool, a wondrously delicious combination of rums, whisky, raspberry syrup, aperol, lime juice, bitters and rosemary, accompanied by a tiny Deadpool figure slouching in the glass.

Whatever your cocktail choice, be it a simple negroni or a Red Velvet “cake in a glass”, Baker Street Social’s bartenders will look after you.

The new signature cocktail menu shows a Situated above Shearlock Barbershop, quirky sense of humour. The pitch black opposite Metis, Baker Street Social is open Scarlett was inspired by Scarlett Johansson and hints at her mystique, danger and allure Monday to Saturday from 8PM to 2AM.

SUNDAY BRUNCH AT UMA CUCINA

Enjoy easygoing family-style dining from 11.30am to 3.30pm ‘Cucina Sundays’ is the popular new Italian-inspired brunch menu now available at Uma Cucina. Here you can feast al fresco on authentic pizza from our brick oven, chargrilled meats and fresh seafood, Italian gelatos and sweet treats all served with an easygoing weekend vibe. To remove all your Sunday cares, the team will provide complimentary childcare as well as complimentary parking.

Uma Cucina Jalan Raya Sanggingan, Banjar Lungsiakan Kedewatan, Ubud Gianyar 80571 Bali Indonesia T +62 361 972448 www.umacucina.com

GRAPEVINE

William Wongso STARS at Arsana –

By Jessica C.

Chef William Wongso brings his authentic Indonesian cooking to life at the new Arsana Restaurant at the Alila Seminyak.

Arsana Restaurant is one of the latest additions to Bali’s culinary world. Focusing solely on authentic Indonesian cuisine, Arsana aims to educate the public on what the true taste of Indonesia is really about.

The restaurant’s chef patron is none other than William Wongso, one of Indonesia’s top-notch culinary experts. Some of Chef Wongso’s signature dishes for Arsana include grilled lamb chop in rendang marinade, maranggi wagyu sate, bekakak fried duck, crispy pork pata, rica-rica king prawn, gado-gado Jakarta and many more. His true

mission as a culinary expert is to elevate Indonesia in the eyes of the world through its culinary richness and incredible flavours.

Arsana also benefits from its prime location in Alila Seminyak, close to a variety of boutiques, nightspots, cafes and restaurants.

The interior features minimalistic decór in warm earthy tones, both indoors and outdoors, which is perfect for those seeking to enjoy the Seminyak scenery while enjoying their meal. The venue also features an

open kitchen, which allows you to follow the cooking process. If you are looking to host a private event, the team is happy to accommodate your needs whether it is a sitting dinner or a buffet to create an unforgettable event, as well as catering for off site venues. Cooking classes are also offered with special classes featuring Chef William Wongso. Arsana promises a genuine Indonesian culinary experience you must try for yourself. (www.arsanabali.com)

Will Meyrick - Mentoring the future, – with Tarun Bhatia By Christian Galbraith On 1st October, Will Meyrick hosted a very special dinner for invited guests and friends at Sarong showcasing San Pellegrino South Asian Young Chef of 2016, Tarun Bhatia, and his winning dish, the daab chingri, a Bengali curry with fresh prawns in a malai curry puree. Having secured the South Asian title, Tarun Bhatia will now travel to Milan, accompanied by Will, to join the competition to be named San Pellegrino Young Global Chef of the Year.

“I am thrilled to be representing not only India but Southeast Asia and competing with the world's best young chefs,” said Chef Tarun Bhatia. “The bigger challenge is waiting in Milan, but I guess the bigger the challenge the better you get. A humble Indian curry can go a long way and I think it’s just the beginning.”

Tarun Bhatia & Will Meyrick

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The Sarong Group is delighted to be a part of the mentoring and support of Tarun's professional journey and to have such a special partnership with San Pellegrino. (www.Sarongbali.com)

Exquisite Media's Annual Appreciation Night

Exquisitely Wined & Dined Bubbles, cocktails and fine cuisine flowed at Exquisite Media's Annual Appreciation Night in the dazzling Grand Ballroom of The Westin Jakarta.

O

n Friday 30th September, designer cocktails and gourmet cuisine were the stars of the show at Exquisite Media's Annual Appreciation Night at The Westin Jakarta.

From hoteliers and restaurateurs, to fashion designers and luxury yacht developers, the industry's finest gathered for the indulgent party of the year in the hotel's shimmering Grand Ballroom. Curated by The Westin

Adit Pande, Chris Francis, Lenny Marlina Tanu, Debby Setiawaty & Faroze Salleh

Andri Meilani, Prem Joseph & Calen Tjhie

Pratiwi Mulyantina, Fatih Guldas & Fransiska Ardanti

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Jakarta's Executive Chef, a gastronomic three-course, wine-paired dinner led the way, accompanied by Paniaga spirits and Treasury Wines Estate who ensured everyone's glasses remained topped up throughout the evening, entertained by live performances, high-end fashion shows, and the latest BMW luxury car. (www.exquisite-media.co.id)

Marie Helene Moreira, Nora Chalono, Stephanie Carrier & Maurizio Bombini

Mark Gagnon & Lindsay Grace Kinniburgh

Paul Whelan, David Mckeown & Lea Mckeown

Rumman Amanda, Bertha Pesik & Patrick Weder

Novi Samodro & Lira Dachlan

Bertha Pesik, Is Darmanto & Irmadini Soekamto

Hendrik Eising & Nele Dewipelaere

Yohanes Hutauruk & Alexandra Ancilla

Fella Felecia & Franck Loison

Desiree Merlina & Karen Choo

Mirah Marhaendra & Novaria Irianti

Michaels Subandi & Welly

Wike Trisnandhini & Nichola Scaramuzzino

Stephan Sieberg & Marion Klein

I Nyoman Sarya

Samir Messaoudi, Patrick Weder, Lenny Marlina Tanu, Samit Ganguly & Bertha pesik

Cicilia King & Wida Budiman

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Samir Messaoudi, Emelia Dewi, Patrick Beck & Amanda O'connor

Maya Kesuma, Melissa Ann, Lisa Post, Cicilia King & Ayu Tresna

Mark Gagnon, Lenny Marlina Tanu, Vindy Lee & Refa Koetin

Novi Samodro, Lira Dachlan, Lenny Marlina Tanu, Debby Setiawaty, Desiree Merlina & Mirah Marhaendra

Stephan Sieberg, Arun Kumar, Patrick Weder, Lenny Marlina Tanu, Kanit Sangmookda & Christian Poda

Alexander Poindl & Fandy Lo

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Freddie Khoo, Refa Koetin, Morgan Sutanto & Arun Kumar

Gus Ngurah Mantra & Adit Pande

Lenny Marlina Tanu

Marc Gris & Lydia Rose

Triyogo Laksono & Lenny Marlina Tanu

Richard Schestak & Slyvain Pasdeloup

Paul Whelan & Sven Fitjer

Paul Whelan

Lenny Marlina Tanu & Patricia Ghamami

Prem Joseph & Christian Poda

Lenny Marlina Tanu, Debby Setiawaty & Sari Nila

Arun Kumar & Faroze Salleh

Mark Gagnon & Mirah Marhaendra

Fatih Guldas, Yohanes Hutauruk & Lenny Marlina Tanu

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Calendar: Bali

r Sofitel Bali Nusa Dua

Taking their exquisite and innovative brunch to further heights, enjoy holiday classics accompanied by a children’s choir and a festive live band. Feast your eyes and taste buds upon selections that include cuts from the cold bar and charcuteries, wholesome roasts and grills, pastas and seafood, complete with the popular shawarma trolley, crepes and gueridons of tuna tartare, some of the patrons’ favourites.

Santa also promises to make an appearance!

For further information or reservations, please contact (+62) 361 849 2888. (www.sofitel-bali-nusadua.com)

r Padma Resort Legian

Enter into the world of Green Christmas Dream and be mesmerised by the world’s famous parks as they take you back to nature to appreciate its beauty. Enjoy a lunchtime buffet at the stunning Plumeria Ballroom and be entertained by the children’s choir and d’Kustik Band followed by a special visit from Santa Claus. For dinner, the Donbiu Restaurant Christmas buffet dinner will lift your Christmas spirit and delight with a mouth-watering Christmas buffet feast and a glass of Christmas sangria, to the rhythm of the AEL Band. For further information or reservations, please contact (+62) 361 752 111. (www.padmaresortlegian.com)

r Double-Six Luxury Hotel

Robert Marchetti The Plantation Grill and Seminyak Italian Food are ready to welcome guests for lunch during the festive season. In the spirit of Christmas, each venue is preparing a magnificent lunch that will be suitable for families, groups or couples. Robert Marchetti The Plantation Grill will offer a three-course set menu with canapés on arrival and a special live music performance, whilst Seminyak Italian Food will have a four-course set menu with special Christmas treats and also a special live music performance. Double-Six promises to serve two of the best Christmas lunches that can be found on the island. For further information or reservations, please contact (+62) 361 730 466. (www.double-six.com)

¤ The Ritz-Carlton, Bali

¤ The Mulia - Nusa Dua, Bali

Ring in the New Year with an exclusive performance by Jermaine Paul, who will provide a captivating performance with his soulful voice to close the year with Mulia guests at The Bar of Mulia Resort - a wonderful place to chill at any time of the day or night, set by the azure oceantone of Mulia Lake. For further information or reservations, please contact (+62) 361 302 7777. (www.themulia.com)

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This year, The Ritz-Carlton, Bali is offering four dinner options leading up to its countdown party. The first is the Enchantment Gala Dinner at Senses featuring delectable seafood, sushi and sashimi, a carving and pasta station, and premium meat from the charcoal grill. Next is the Gala Rijsttafel Dinner where you can enjoy gourmet Indonesian dishes and travel the archipelago in a night, and then the 5-course dinner by the beach at The Beach Grill with a delicious menu of premium ingredients like smoked trout, lobster, duck confit and striploin wagyu. Finally the Omakase Set, a traditional multi-course Japanese style dinner at Raku, will let you sip on sake and revel in beautiful scenery. To top it all off, dance the night away and indulge in the best Champagne as the clock ticks down to midnight at The Ritz-Carlton Lounge & Bar. For further information or reservations, please contact (+62) 361 849 8988. (www.ritzcarlton.com/bali)

¤ The Legian Bali

Usher in the New Year with extraordinary indulgences at one of the best beachfront locations in Seminyak. You can enjoy either a festive BBQ complete with exceptional selections of succulent meat and the freshest seafood set on the Ocean Front Deck, or, enjoy a gala dinner buffet and explore the varied tastes and cultures from each different region along the Silk Road.

A magnificent fireworks display caps off the evening. For further information or reservations, please contact (+62) 361 730 622. (www.thelegianbali.com)

Calendar: Jakarta

r JW MARRIOTT JAKARTA r FAIRMONT JAKARTA

Fairmont Jakarta has prepared a range of tempting menus with each experience highlighting the holidays. Spectrum’s festive buffet will feature an array of authentic and holiday classic-inspired dishes for Christmas Eve dinner and Christmas Day brunch. Meanwhile, VIEW Restaurant & Bar will serve a creative Euro-Asian set menu available on Christmas Eve and Christmas Day. For more information and reservations, please contact (+62) 21 2970 3333. (www.fairmont.com/jakarta)

Family and friends are invited to gather at Sailendra Restaurant as the awardwinning restaurant offers a vast Christmas dinner on 24th and 25th December.

Guests can enjoy lavish choices with specialties from Sailendra’s seven open kitchens. Executive Chef Francisco Brown and his creative culinary team serve a fine classic Christmas menu, including whole roasted US bone in prime rib and black truffle gravy, Christmas turkey with traditional bread stuffing, gravy and cranberry sauce, honey glazed gammon ham, BBQ pork ribs, grilled lobster tails with caviar beurre blanc and oysters. For more information and reservations, please contact (+62) 21 5798 8888. (www.marriott.com/Jakarta)

¤ GRAN MAHAKAM ¤ KERATON AT

THE PLAZA JAKARTA

Celebrate the closing of 2016 with a special crafted festive menu put together by Executive Chef Gennaro Avagnale and his culinary experts.

Indulge in a leisurely White Sunday Brunch throughout December 2016 served from 12PM. Revel in the glory of New Year’s Eve and enjoy the exciting live entertainment during the dinner buffet with a countinuous flow of nonalcoholic beverages and limitless photo printing.

For further information or reservations, please contact (+62) 21 5030 2993, or email bengawan. keratonattheplaza@luxurycollection.com. (www.keratonattheplazajakarta.com)

Welcoming 2017, Hotel Gran Mahakam offers an array of special festive treats and invites guests to celebrate the new and prosperous year by enjoying a range of dining indulgences. Guests will experience countdown celebrations with a lavish buffet, modern elegant decor and accompanied by a harmonious live music performance that will make the festivities memorable. Chefs from Le Gran Café and AOKI Japanese Cuisine will prepare special culinary delights in honour of the celebration. Families can spend quality time while enjoying a sumptuous New Year's Eve buffet selection at Le Gran Café or AOKI Japanese Cuisine. For more information, call (+62) 21 720 9966. (www.granmahakam.com)

¤ MANDARIN ORIENTAL, JAKARTA

Mandarin Oriental, Jakarta ushers in the festive season with a range of joyous dining celebrations and lively entertainment to welcome 2017. The festivity starts with a super buffet culinary voyage at Cinnamon, Lyon and MO Bar, with access to the Saturday Night Fever NYE party. For further information and reservations, please contact (+62) 21 2993 8888 or email to mojkt-dine@mohg.com. (www.mandarinoriental.com)

47

up close & Personal

Sydne y Res taur ateur

Maurice Terzini

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Groundbreaking Italian-Australian restaurateur Maurice Terzini is shortly to open Da Maria in Petitenget, his first venture into Bali’s flourishing culinary scene. Exquisite Taste was thrilled to catch up with him pre-opening to uncover a little bit about the man and what we can expect from Da Maria.

–

By Amanda Luxford

Octopus Cavatelli at the Dolphin Hotel

: It’s a real pleasure to see you here in Bali, so tell us, why Bali and why now?

A: Well I’ve been coming to Bali since the mid-80s and I didn’t really feel that what was happening here was right for me businesswise until now. Then a series of coincidences occurred and here I am.

Nowadays, Bali is like an opening into the world. Australia is so far away, but with Bali’s global market, you have a global reach without having to get on a plane for 18 hours or more. It’s also just the right time for me personally, I’m really enjoying the lifestyle.

: How did you get into the restaurant business?

A: That’s easy, I needed a part-time job when I was very young and found that I loved working front of house, in restaurants. I used to be an excellent and passionate waiter, but eventually just lost the vital factor – patience! I still love the environment, so I turned that passion and experience into running restaurants. My parents are Italian and I grew up between Italy and Australia. I lived in Milan for a year when I was about 19 years old and at that time, it was the coolest city in the

world. I still remember the first time I went into this little bar and just thinking “this is it”. In Australia, the Italian culture was very watered down, so my determination was to create a real Italian experience and to do Italian food properly – to present Italy with passion. : What’s the overall concept? And how much is it based on your previous groundbreaking restaurants in Australia?

A: Da Maria is a fun Italian osteria serving real Italian food made with high quality local produce sourced from the local farmers

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and producers, where possible. We’re already growing our own tomatoes here.

Steve Skelly is heading our kitchen giving us traditional Italian flavours but produced in his own style. To me, Da Maria is fun, healthy with strong flavours; it’s all about crafting the Italian mood, the vibe.

Every night in Bali is a Saturday night and I want this to be a place where people can get great food, but as the night progresses, the music gets turned up and people can dance and have a great time. It’s blurring the lines between a restaurant, club and bar. : So in a line?

A: I’m planning to offer good, simple drinks, good wine, great food and all in a fun venue, whether you want to eat, drink or dance. : How did you come up with the name?

A: It’s typically Italian without being fixed to a particular style. Any name with “da”, which means at, is popular for an

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Italian restaurant. Maria is like a kind of mystery woman... It also means I can take the basic DNA of Da Maria in the future and make other restaurants with their own characteristics using names with “da” without creating a chain concept. : You are known for stylish venues, who is designing Da Maria?

A: I’m working with Lazzarini Pickering again. I’ve worked with Carl on eight projects now, including Icebergs. He’s based in Rome, so he really gets the Italian feeling that I love to convey and we have a common understanding.

Da Maria, for us, is the Amalfi Coast, the Italian Riviera, but in Bali. The design brief for each project is individual, but it incorporates his design DNA as well as my own, so although the concept and menus for Da Maria are inspired by Da Orrazio, it’s a development, not a copy.

: Is there any feature you really like?

A: Yes, Da Maria has these incredible peaked domes, so it feels semi-open, with trees and plants inside to create a lush feeling. : Who is Da Maria aimed at, what’s the target market?

A: Our target market is everyone, eight to 80! I want children, my mother, rich, poor, surfies...everyone. I’m lucky in that my venues in Melbourne and Sydney are well recognized by a wide range of people, so plenty of people in Bali will already be familiar with what I do. : I’m sure Da Maria will be an instant success – do you have any other plans to expand in Asia?

A: This is my first Asian venture, but I’m in the process of finalizing a beach club, which I hope will happen soon, which also has a hotel. Hotel Terzini has been my ultimate ambition and dream for a long time. (www.daorazio.com)

—

CRUDO SNAPPER, TOMATO, OREGANO, WOODROASTED CHILLI.

For the tomato pulp:

Cut the tomatoes into quarters and remove the seeds. Press the tomatoes flesh side down through a fine sieve and hang in another sieve until excess water has run off. Discard the water, season the pulp with sea salt.

Refrigerate the pulp.

Slice the snapper, starting at the tail end, and slice as thinly as you can. In between each slice wipe your knife. Arrange the slices in a circular pattern, slightly overlapping. Allow 70g per person.

INGREDIENTS

• 1.5kg snapper fillet • 4 ripe tomatoes • 1 cup picked oregano • 1 red chilli • 1 green chilli • Prosecco or champagne vinegar • Extra virgin olive (choose a grassy oil over a peppery, robust oil) • Sea salt flakes • Black pepper

To serve:

Dress the fish lightly with the oil first, 1 tablespoon per plate. Follow with the vinegar, around 1 teaspoon each. Using a dinner spoon, distribute the tomato pulp in oval shapes, around five or six per plate.

Slice the chillies as thinly as you can, seeds intact. Use around six or seven slices of each of the red and green chillies.

Finish with the oregano leaves. Serve immediately.

51

up close & Personal

Executive Chef

Andrew Zarzosa

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Passionate Executive Chef Andrew Zarzosa is a talented and adaptable person who prides himself on being able to work with anything around him. With an open mind and a knack for taking challenges head on, Andrew is a natural mentor who is always looking to contribute and lend his ear as well as offering his wisdom to members of his team, no matter how busy he is. With a big family of three kids and the support of a patient wife, Andrew makes sure Fairmont Jakarta offers only the best culinary delights while emphasizing the goodness of high-quality local products.

–

By Refa Koetin

: Andrew, thank you for taking the time to allow us this interview. Let’s hear about the highlights of your career so far and how you ended up here in Fairmont Jakarta?

A: I started my career in Miami, mostly working for restaurants – little places here and there. My professional start was at a hotel in Miami Beach where I took an apprenticeship and learned a lot from several awesome conservative chefs who encouraged me to learn more and do more.

From there, I went to the Bahamas for my first chef de cuisine position at Atlantis, and it was really good experience being able to run my own kitchen and work overseas.

After that I got a little tired of hotels, so I left to do a stage at Alinea, which really changed my whole view on everything.

I learned quite a lot there, walking away from a paying job and all the securities, and just going to work for free as a nobody, but you’re working alongside a really good chef.

That was a really humbling experience that helped a lot with my career in the long run.

I learned not to think of myself as anyone special, because really we’re not. And then I went back to Miami and worked at a restaurant with some really cool people, but unfortunately the restaurant eventually closed. For the first time I was without a job and I didn’t know what to do for a while.

And then an offer came to work in Dubai. It was a restaurant within The Westin, and it turned out to be a great experience where, as chef de cuisine, I had my own menu the way I wanted it and I got to dictate a lot about how things were done. In the first year of

opening we got an award from a lifestyle publication for best restaurant, so it was awesome.

city in Asia, how bad could it be? Well the traffic turned out to be worse than some people told me. But the real challenge was actually the limited imported products. I The next opportunity came with the was interviewed by the owners and told Shangri-La at Kota Kinabalu. It was another them how I’d work around it – by using leap because I didn’t even know where the a lot of locally sourced ingredients with place was. But if it’s challenging and out of controlled quality. That proved to be my my comfort zone, I’m all for it. This was my biggest challenge. Putting a team together first executive sous chef role in a hotel with wasn’t a problem. I enjoyed the role right five or six restaurants and my first time in away from the start.

Asia, so it was a great experience. : So you have to use a lot of local products After three years in Borneo, I thought for VIEW Restaurant & Bar. Is that the I wanted a city again. So I took an story behind the venue’s newest offerings? opportunity in Dubai again. This time A: For VIEW, the whole idea behind it was it was The Address Hotel Dubai Mall we wanted to showcase the best of what we downtown, next to the Burj Khalifa, so it could find locally through an international was really cool. My two years there I did lens. Modern sensibilities and techniques awesome stuff including as head caterer for but really highlighting local products. For high-end events with Louis Vuitton, Gucci, that reason, I made it a point to not open and tenants of the mall. I also catered VIEW right away, but we were going to to parties at the 125th floor of the Burj, wait and get it right. We conceptualised cooking for dignitaries, presidents, and a lot it a bit and within the last two years we’ve of high-profile individuals. That was a huge tackled the challenge of finding the right experience for me. farmers and people who are willing to work with us to provide the quality ingredients we And then another challenge came as need, even if only in small quantities. We’re Fairmont Jakarta offered an opportunity at the point now where we have a steady and being in the opening team. How many supply of ingredients. We’re trying to foster people can say they opened a prestigious the mentality that local is good.

Fairmont? That was exciting for me and I joined as the executive chef. Here I am. : How would you describe your personal culinary style?

A: It goes in line with where you are in the : What was your expectation from a city world. When I was in Borneo we started like Jakarta when you moved from Dubai? our own little farm and we wanted to work A: The move happened so quickly that I hyper locally and just highlight the many didn’t know what to expect. I mean I heard things we could use from surrounding some stuff but I thought, being a modern

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villages. Here it’s a bit difficult because we’re in the city, so we reach out to places like Lombok, Bandung, Bali and the surrounding highland areas, and there are tons of spices to work with! So really, for me, it’s all about where you are in the world and how you use what you have around you, bring what you’ve learned to the table and apply it. Focus on what you have here and spread the word about it. : So how much fun did you have researching the spices and learning about the many local ingredients?

A: For me it’s an on-going education. Every day I would find something new. The good thing about being a chef, especially in a big hotel like Fairmont Jakarta is that you have so much going on. You walk around and try this and that and find new combinations.

Like when someone made me a juice the other day and then I got an idea to make it work with something I made the week

And if you can teach them something, especially in this case where I’m a foreigner and I can contribute something to them.

I hate when people just come in with a two-year plan and just start changing things around and ordering people around and then leave – what would be the point in that? For me it’s like, I come here to learn from them and hopefully teach them something in exchange. In a nutshell, I like a democratic kitchen where everybody talks and everybody shares and contributes. : In general, who or what inspires you to keep on inventing new and exciting creations?

A: I’m a family man. And my family are a big part of my drive and determination and, of course, inspiration. I have three kids, all in Jakarta. They all have a sense of curiosity about them that’s really inspiring for me, and I’m very grateful for a very patient wife who's always very supportive of my work.

necessity and then I saw the art in it, and so I ended up satisfying the artist in me. I’ve been very fortunate to have worked with a lot of great chefs early on who thought of cooking as a form of art and spurred my creativity. : Among all the great chefs you’ve mentioned, who would you consider your closest mentor?

A: Actually, my closest mentor would be my dad. He used to be a chef, and he worked in many companies and many places around the world, and he made that transition from chef to GM and now he’s in a corporate office. I always talk to him for advice and he’s always been a close mentor to me. He’s been the biggest influence on me as a person and professionally. : What advice can you offer to budding chefs/restaurateurs trying to make their mark in Asia’s highly competitive culinary scene?

Cocktails

before. These things always happen. But the greatest learning I’m getting is from my chefs. They’ll show me stuff and ask for my opinion, and that’s actually how I learn. I have a really great time learning about the products here. : Some chefs are very fierce and strict in the kitchen, while others like to give a lot of space to their staff. What’s your own approach in managing the numerous kitchen teams you are in charge of ?

A: I don’t believe in screaming and yelling but I don’t believe in being overly relaxed either. I believe it’s good to have a good rapport with the guys. They respect you as long as you respect them. For example, when you’re in there cooking when it’s busy, when it’s not nice, they respect you for that.

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: That’s heart-warming. And does your wife cook around the house or do you cook?

A: It’s funny. I love my wife’s cooking, but she doesn’t believe she’s a very good cook, but I just love the way she cooks – very simple, pure, honest food, and I love it! She’ll tell everybody she doesn’t like cooking but I think she doesn’t give herself enough credit. : What do you think you’d be doing right now if you hadn’t been in the culinary industry?

A: I’d probably be somewhere in art. I took it in school. I was actually going to be a designer. But that didn’t work out very well because it turned out to be really expensive and time consuming and I needed to work to earn money. I just fell into cooking as a

A: I think it’s important to know that this is what you want to do as a career early on. The earlier the better. If you’re doing it because you’re not sure what to do, that’s fine too, but as soon as you decide this is going to be your career, you need to decide what type of chef you want to be. Do you want to be somebody in the restaurant business? Do you want to own your own restaurant? Do you want to work in hotels or corporate?

Figure that out first. If I could go back and talk to myself when I was starting in the industry, I’d tell me to be determined to follow my path. Whether it’s hotels or restaurants, go work with the best. Put your head down and put in the work, and it will reward you in the end. Specialise, not generalise. (www.fairmont.com/jakarta.com)

the consistency of a thick pudding. Pass the mixture through a fine mesh strainer twice or until smooth and then reserve in a squeeze bottle.

Kale Chips Take the leaves of the kale, being sure to take out the fibrous stem, toss in olive oil and salt, then bake at 150 degrees Celsius for 15 minutes or until crispy, be sure to dry out further on a paper towel.

Yams Scrub the whole yams and then season with salt and pepper, drizzle in olive oil and then cover in foil. Bake at 200 degrees Celsius for about an hour depending on the size. Once cooked all the way through, carefully peel off the skin and break into small pieces with your hands. At the restaurant we glaze it with roasted chicken jus, however you can serve it with a little salt and oil.

Vegetable Harvest

Ingredients • 5 leaves of curly kale • 5 leaves of Roman kale • 1 piece of kai lan • 500g local pumpkin • 1 local jicama • 1 kg of local mushrooms • 1 bunch of lime leaf • 1 bunch of Chinese broccoli with flowers • 3 avocadoes • 6 pieces of lime • Water from 1 whole coconut • 200g dried hibiscus flowers • 1 whole purple yam • 1 piece of bok choi • 6 snap peas • 5g black truffle • 1 whole beetroot • 2 - 4 whole local carrots • 50g glucose • Extra virgin olive oil as needed • 8g agar-agar per every 500ml of liquid • 100g kenekir leaves • 250ml grapeseed oil • 1 whole organic egg Method Juice the kale, pumpkin, broccoli, carrots, beets and peas. Seal the vegetables with

their own juice in separate vacuum bags (we always change the seasonings – so experiment with your own spice mix for each vegetable). Cook the vegetables at 85 degrees Celsius for one hour. Chill in an ice bath and reserve.

Kenikir Emulsion Pick the young leaves of the kenikir plant, blanch in pot at a rolling boil with salted water. Blanch for 15 seconds then shock in ice water. Dry off excess water and then blend with a poached egg and slowly drizzle in grapeseed oil until thick. Season with salt.

Avocado Puree The avocado gets pureed with glucose, olive oil and salt, and then passed through a fine mesh strainer twice or until smooth.

Reserve in a squeeze bottle.

Hibiscus Pudding The dried Hibiscus flower gets boiled with agar and drinking water until hydrated, two minutes at 200 degrees Celsius – then poured into a shallow baking tray to harden.

Once hardened, break up into smaller pieces then process in the blender. Blend until

Lime Leaf Powder Dry out the lime leaves in a dehydrator overnight on the lowest setting. Once crispy, blend in the food processor and sift in a flour mill. Keep in a dry place.

Jicima Slice raw and brush with lime.

Mushrooms Slice some mushroom caps along the width to make “coins” and trim with a round cutter. Take the left over stems and dice into cubes, which will be sautéed to finish the dish. The trimmings get dehydrated overnight on a high setting, and the following day processed into a powder with a coffee grinder. Add some toasted spices to the mix if you want. Sprinkle the powder over the raw mushroom coin.

Garnish Edible flowers Sorrel To Assemble Garnish a hot plate with the purées, unleashing your inner Van Gogh. Sautée some kai lan, kale and Chinese broccoli together with some grape seed oil and salt.

Heat up each vegetable in its own juice.

Sautée the mushrooms. Heat up the yams.

Arrange on the plate with heavier vegetables as the base and the lighter ones on top.

Garnish with mushroom coins, crispy kale chips, and dust with lime powder. Finish by topping everything with herbs and flowers.

55

up close & Personal

Executive Chef

Vittorio Negri

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A chef who has thrilled the palates of sheiks, politicians and celebrity personalities from around the world, Italian Executive Chef Vittorio Negri has traded the culinary rich coastline of Castellammare di Stabia, Naples, for the high-flying international kitchens of The Stones Hotel-Legian, Bali - a Marriott Autograph Collection Hotel.

And what a journey it has been. . .

–

By Louise Newsham

Duck Breast Salad

M

uch like many international chefs, Executive Chef Vittorio Negri of the The Stones Hotel-Legian, Bali - a Marriott Autograph Collection Hotel has an impressive collection of stamps in his passport, but upon landing in Bali more than five years ago, he found that this charming Indonesian island is so addictive, so abundant in premium, natural produce and so culturally endearing, it's been enough to keep him away from his homeland in Castellammare di Stabia - the culinary rich coastline of Naples, Italy.

It wasn't a direct route to paradise though.

Chef Vittorio has travelled and cooked around the globe, thrilling the palates of sheiks in Abu Dhabi, garnering an exceptional reputation at notable fourand five-star hotels and award-winning restaurants, and for 15 years, perfecting his culinary expertise, he has cooked his way through premier kitchens in London, Koh Samui, Bangalore, Tunisia and finally, Bali.

We sat down with Chef Vittorio over a fragrantly spiced bowl of his signature gourmet nasi goreng, to talk about his

transition from his loveable Italian roots, to this international, five-star destination in the heart of Bali's booming tourist district. : You've recently been appointed as Executive Chef for The Stones HotelLegian, Bali – a hotel renowned as a favourite culinary destination on the island.

How have your first few months treated you so far?

A: I’m extremely proud to helm the kitchens as Executive Chef here at The Stones, which as you know is considered one of the best foodie destinations on the island. My first few months have flown by very quickly, which isn't surprising considering the fastpaced and busy environment of a kitchen in a Marriott Autograph Collection hotel! I have certainly learned a lot already thanks to working alongside such a great team, and I'm finally starting to imprint my own culinary touches into all three of the resort's beloved signature restaurants. : So what kind of touches are you adding to the menus? Are you bringing an Italian flavour?

A: I will never forget my origins and I will

always be an Italian cook at heart, but today’s chefs must be able to master various cuisines, ingredients, techniques and flavours. For me, as a chef who loves to eat and experiment with gourmet cuisine, I've developed my own palate that allows me to create new dishes from my own culinary repertoire. I also have a great team of chefs here, each with their own specialties, so they bring different skills and culinary knowledge to the table, from Indonesian and Chinese cuisine, to Thai and Indian. : You've travelled and cooked around the world, from Thailand, to the UK, to Tunisia, and finally Bali. What have you learned from this international experience and what have you decided to incorporate here at The Stones?

A: My international experience throughout my career has helped me learn so much about different cuisines around the world. From start to finish, my culinary journey has given me the chance to work with extraordinary chefs and to really understand different cooking cultures on a deeper level, whether it's learning new culinary techniques from the experts themselves, or exploring new

57

ingredients in places I've never been – it's this that really stimulates me as a chef and motivates me to keep going, to keep learning new skills and to keep developing my own knowledge. As I said, a chef never forgets his origins, but here at The Stones the culinary concepts at each restaurant really give me the chance to express myself not only in my specialty cuisine, but also to get creative with other flavours and fusions from around the world. : This is your fifth year cheffing in Bali.

What keeps you cooking on the island?

A: Well firstly, after five years here, Bali feels like my second home. I simply melt from the culture and I think that Indonesia right now is one of the best places on earth to live

and work. Then as far as the culinary scene is concerned, Bali is always in a constant state of evolution and it's very exciting to be able to find so many types of different food, restaurant concepts and cuisines here.

We've counted, and we've discovered there are more than 88 different specialty cuisines on the island! That's why it's so crucial for a chef to keep learning and updating oneself with new trends as the quality and diversity is getting better and better each and every year, making Bali a very challenging yet rewarding place to work. : Talking of evolution, you've recently launched a new seafood weekend buffet at Big Fish Bar & Grill. Can you tell us more about this mouthwatering concept?

A: We launched this new Mediterranean seafood buffet very recently, with the

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aim of bringing Indonesia's fantastic local fish to the dinner table, cooked in a Mediterranean style. We have an array of seafood displayed on ice for diners to pick and choose to their liking, then myself and my team cook it up in five different ways using different Mediterranean sauces and cooking techniques, from Spanish pil pil and Neapolitan, to Puglian, Greek and Sicilian.

We're also cooking up a delicious paella each week alongside various side dishes, salads, desserts and a live frying station! : So what's a personal favourite dish of yours that you simply love to cook?

A: I have a couple of dishes that have accompanied me since I worked as sous chef in London. Firstly, my version of tuna tataki

with a herb crust, Ligurian olive tapenade and vegetable caponata, and secondly, my amberjack tartare with roasted pineapple.

But my personal favourite is a schnitzel made with bone-in, grain-fed ribeye, meticulously cooked with clarified butter. It will be a new signature at Big Fish Bar & Grill, so keep your eyes peeled! : What else can we expect from a meal cooked up by Chef Vittorio?

A: Expect to always be surprised by how a richness in flavour can make such a difference to a dish. I always pay great attention to my ingredients and this, I believe, is what really transforms a recipe. : Whilst living and working in Indonesia, have you discovered any new ingredients that you now love to cook with?

A: Many ingredients have amazed me during my five years here in Bali, especially the many varieties of peppers and spices that are now all part of my recipes. But if I had to choose just one ingredient, my favourite would be Indonesian lemongrass. I love the scent and its versatility within desserts, like our lemongrass and pandan crème brulee, or for soups like my new leek, lemongrass and lobster soup – you just have to try it! : Our readers are passionate foodies.

Where would you recommend they dine whilst in Bali?

A: For the best steak and seafood, obviously Big Fish Bar & Grill at The Stones! But away from the hotel I would recommend Kubu at Mandapa, a Ritz-Carlton Reserve

for a special occasion, Take for really good Japanese food, and either The Butcher's Club or The Smoke House in Seminyak for really great comfort food. : And finally, for young budding chefs looking to follow in your footsteps, what advice would you give when breaking into the industry?

A: Well the first thing is to keep in mind that working in the kitchen is a tough job with long hours, lots of dedication, commitment and passion - don't trust the cooking shows that make it look easy and glamorous! One of the things I have learned whilst working with Marriott is that “success is never final”, so it's about always giving your best everyday. (www.marriott.com)

Chef Vittorio Negri's

Leek, Lemongrass and Lobster Soup Serves 4 — INGREDIENTS

• 35g Extra Virgin Olive Oil • 250g Leeks • 40g Onion • 10g Garlic • 150g Potatoes • 100g Lemongrass • 500ml Vegetable Stock • 4pcs Lobster Tail • 50g Beetroot • 2 slices of sour dough, 2cm thick, de-crusted • 30g Mayonnaise • Salt And Szechuan Pepper

Method

• In a deep pan, heat the olive oil and add the onion, garlic and leeks. Sauté until golden then add the potatoes and vegetable stock.

• Make a knot with the lemongrass and add it into the boiling soup.

• Reduce the flame to a simmer and cover the pan for about 30 minutes.

• Remove the lemongrass from the soup and blend all the ingredients with salt and pepper.

• Separately, poach a piece of beetroot in hot water for 10 minutes, then add the sour dough.

Remove the excess water and cook in the oven at 120 degrees for 15 minutes.

• In a separate pan, gently cook the lobster tail with a spoon of butter for 3 minutes. Slice and place the tail in a soup bowl.

• Add the breadcrumbs, the mango puree mixed with mayonnaise, and in a teapot serve your soup by pouring at the table. Buon appetito!

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up close & Personal

Chef – owner

Andrew Walsh

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Breaking down the boundaries of fine dining formalities, ChefOwner Andrew Walsh of Cure in Singapore is proving that awardwinning, world-class cuisine doesn't need a white table cloth and silver service to be exceptional. –

By Louise Newsham

Basil Sorbet

S

itting in a shabby-chic cafe in Bali, drinking a Bintang and discussing local street food, it's hard to believe that the previous head chef of award-winning Esquina by Jason Atherton, and now the chef-owner of Singapore's most progressive new restaurant, Cure, could be so down to earth.

Crab Salad

to working with Michelin-starred chefs in London, New York and now Singapore, Cure's creator is the new face of fine dining.

: Today you're one of Singapore's beloved kitchen superstars, but what first sparked your passion for cooking?

A: Being from the West Coast of Ireland, I grew up surrounded by beautiful farmlands Though his cuisine is as sophisticated as they and incredible produce. Though I would come, complete with infusions, espumas, regularly eat beans on toast as a kid, my purĂŠes and foams, Andrew Walsh is unlike sister would sometimes make a really nice most other fine dining chefs. Not one to Irish soda bread, and in the summer we'd take life too seriously, he's the first to shun pick berries and make nice jams, so I was any pretentious formalities and he's not definitely interested in food from a young afraid to make a little noise in the kitchen. age. But it was only when I dropped out of He's often spotted in Little India munching school and enrolled in cookery college that on prata, or foraging through local markets things really changed. I had been working looking for alien-looking ingredients he's in the local pub that served really simple never seen before.

Irish classics like lamb stew and shepherd's pie, so when my culinary teacher, Ida Jennings, saw something in me, she sent But that's what makes Chef Walsh and his cuisine so special. Just like the man himself, me on a placement to Darcy's restaurant in Kenmare Kerry. I went from cooking his dishes at Cure are quirky, fun and the product of a lifelong dedication to his craft. mashed potato and steak to experiencing duck, caviar, lobster and foie gras for the So in between bottles of Bintang and a few first time. That's when I realised that this bowls of peanuts, Chef Walsh talked to us was something I had to be a part of. about his journey to Singapore today. From eating beans on toast as a kid in Ireland,

: You've since worked alongside a number of Michelin-starred chefs, including Jason Atherton and Tom Aikens, but who has been your biggest inspiration?

A: Different people influence you in different ways. Tom Aikens taught me technical ability, speed and creativity, whereas Jason showed me good business practice, how to drive a team, and how to succeed yet remain humble. Then there's Richard Corrigan, an Irish chef who taught me the importance of determination, power and charisma. Working with such great chefs, you pick up different tricks along the way. : Your kitchen experience has taken you to the world's culinary capitals, including London and New York. What made you choose Singapore?

A: I think Singapore chose me in a way.

While working in London for Jason Atherton at Pollen Street Social, local restaurateur Loh Lik Peng, found a location that soon became Esquina. He asked me to head the kitchen, but I was really enjoying London at that time. So he flew me over for a weekend and I was wined, dined and showed the best of Singapore's exciting

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culinary scene, and after a few too many drinks I said yes and never looked back. I'd set a few goals in life: one was to be a head chef by 30, and the other was to have my own restaurant by 35. Singapore has allowed me to tick off both of those, two years ahead of schedule. : So what was it like being part of such a cult restaurant like Esquina?

A: It was exciting to say the least! We set the benchmark back then and I think Esquina became a cult because the concept was so different: a little hole in the wall that was fast-paced, dynamic and interactive. The music was on, the lights were low and there were chefs running around all over the place.

I guess I became a bit notorious for a few strong words and outbursts in the kitchen, but it really added to the whole experience!

There were only 27 seats in the house and we were doing 128 covers a night – it was wild.

But one day I woke up, a little burnt out, and that's when I realised it was time to open my own restaurant. : So let's talk about Cure, your eclectic modern European restaurant. Can you tell us more about the concept?

A: Cure follows a bistronomy concept – fine dining with a casual approach. So there's no pretension or white tables cloths, nor five waiters hanging around your table waiting for you to drop a spoon. Instead, we keep it funky and chilled with good music, low lights and a very contemporary vibe. The focus is on a tasting menu, but not four hours

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of degustation, losing track of whether you're on course 20 or 25 - it's either five or seven courses with snacks and bread on arrival.

Cure actually comes from the Latin word curare, which means to look after people, so that's exactly what we do. Obviously we serve great food, but beyond that we break down the boundaries of fine dining with a welcoming environment. We remember faces and names, we're not stiff, and I'm not afraid to come out of the kitchen and have a Negroni with a group of diners. We really have fun with what we do. : Talking of having fun, have you tweaked any modern European recipes to suit the Asian vibe?

A: Absolutely, I love adding a touch of Asia to the plate. One example is a dish inspired by a trip to Thailand. I use all of the ingredients from a Thai green curry – about 20 in total – and I turn them into a paste by paco jetting and freezing over and over. The flavours are so powerful, you only need a little dab on the plate. It's then served with coconut rice, barbecued scallops, and I get my savoury guys to make a frozen peanut brittle that I shave on top of the plate just before serving. : Our readers are passionate foodies.

Beyond Cure, where would you recommend they dine whilst travelling in Singapore?

A: Always try the local food. Look at what the locals are eating and follow the queues. You can find great chicken rice at

Maxwells, awesome prata in Little India, and great dumplings near Geylang. In terms of restaurants, of course there's Restaurant ANDRE, Odette, Tippling Club, Burnt Ends and Corner House... I could go on and on. : Whilst living and working in Asia, have you discovered any new ingredients that you now love to cook with?

A: Of course! When you come to Asia as a chef, it's like Christmas every day. The best thing is going to the markets and picking out funky looking ingredients that you have no idea what they are! I've done plenty of Googling and experimenting, that's what keeps it so exciting. : So finally, for young budding chefs looking to follow in your footsteps, what advice would you give them when breaking into the industry?

A: Don't be in a rush to get to the top.

Despite what shows like Masterchef teach you, you should take your time, enrol in apprenticeships, and work your way through the ranks in good kitchens at different restaurants. So many kids today work in one or two good restaurants, cover themselves in tattoos and suddenly think they're rockstars.

You should do it for a passion for food and hospitality, because at the end of the day it's a lot of work, a lot of hours and a lot of sacrifices. So make these sacrifices because you want to be a chef, not because you want to be Gordon Ramsay. (www.curesingapore.com)

Cured & BBQ mackerel with potato ribbons and taramasalata

Serves 4 — INGREDIENTS: Mackerel

• 1kg whole mackerel • 100g sea salt • 10g sugar • 3g lemon zest

Whipped cod’s roe

• 200g white bread cubes no crust, soak in water • 2 cloves garlic • 150ml blended olive oil • 40ml lemon juice • 250g smoked cod roe • ½ red onion

Cucumber powder and pickled cucumbers

• 10 cucumbers, skins for powder and bodies for pickles

Potato sheets

• 2 large potatoes, preferably Yukon

METHOD: Mackerel

• Wash the mackerel. Dry, fillet and clean the fish, and let chill.

• Prepare the mackerel’s cure mix with sea salt, sugar and lemon zest. Mix the components together and evenly sprinkle the fish. Leave for 20 minutes.

• Grill fish for three minutes.

Whipped cod’s roe

• Squeeze the excess water from bread.

• Blitz the bread, onion, garlic and cod roe in a food processer or blender.

• Add half the oil and continue to blitz in a food processer or blender.

• Incorporate the lemon juice to the mix.

• Transfer mixture to a kitchen mixer and slowly add the rest of the oil (similar to making mayonnaise).

Cucumber powder

• Peel the cucumbers until left with strips of cucumber skin.

• Place the skins in the oven on low at 65°C until the skins are dry.

• Blitz the dried skins in a food processer or blender until it forms a powder.

Cucumber pickle

• Slice cucumber bodies into thin slices, roughly 2mm wide.

• Dress to taste with a drop of lemon juice and olive oil.

Potato sheets

• Peel potatoes until all skin is off.

• Slice peeled potatoes into long strips, roughly 15cm long, into thin sheets using a mandolin.

• Blanch potato sheets in boiling salted water for 3 minutes to maintain bite.

• Place in ice bath to cool potato sheets and stop cooking process.

• Dry and sprinkle with salt, olive oil and cucumber powder.

Plating

• Place cod roe sauce in center of plate and add sliced cucumbers on top.

• Place the mackerel fillet on the sauce, with sliced cucumbers.

• Drape the potato sheets on top of the mackerel fillet.

• Sprinkle the potato sheet with cucumber powder and serve!

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up close & Personal

Executive Chef

Andrea Accordi

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Italian Executive Chef of the Four Seasons Hotel Hong Kong brings the best of two culinary worlds together with Chinese-Italian fusion cuisine, so we jet setted to the Pearl of the Orient to talk about – and taste – this intriguing and delicious, award-winning approach.

–

By Louise Newsham

Tagliolini with Trumpet Zucchini and Flower Langoustine Bottarga

A

palm of Italian. A dash of Asian.

And some Czech Republic and Russian thrown in for good measure. That is what diners have to look forward to – and plenty of it – on the menus at Four Seasons Hotel Hong Kong thanks to Executive Chef Andrea Accordi, who creates award-winning fusion cuisine from his three decades of kitchen experience around the globe.

Sitting in the dazzling, glass-walled setting of The Lounge at Four Seasons Hotel Hong Kong, Chef Andrea spoke to Exquisite Taste about his work in some of the world's best – and most challenging – culinary destinations, and he reveals why Italian and Chinese cuisine are a match made in cooking heaven.

: Today you're the Executive Chef for one of Asia's finest hotels, but what first enticed you into the kitchen?

A: To be perfectly honest, at the beginning

Grilled Fillet of John Dory with Fennel Panzanella, Baby Calamari, Avocado and Olive Oil Sabayon

I didn't even know I wanted to be a chef, it came as a total surprise! I really wanted to leave school whilst I was still young, but of course my family wanted me to continue my studies, so one day they came home and handed me an application to a cooking school. With little other option, I obliged, and day by day I finally loved going to school, being in the kitchen environment and following the teacher's lead. That's really when my passion began. My family even found me a position at one of the best Michelin-starred restaurants in the area, to work and train at in the evenings. I was only 14-years-old at the time, so my colleagues really took care of me and taught me everything I know today. : You're originally from Italy, home to some of the finest culinary ingredients in the world. What brought you to Hong Kong?

A: That's a very long story! After culinary school I decided to move to London with

my team, who were going to work at the Regent London. Then the same team moved to open a restaurant in London, and the head chef at that time moved to Penang, Malaysia. I was young and I wanted to follow my mentor so I went there to see him for two weeks and to see Asia for the first time. Around the same time, the Regent Bangkok needed an Italian chef, so they chose me. I was only 18 and that's when I realised I'd fallen in love with Asia. After a few other appointments in different hotels, including my time in Phuket when I was the youngest fine dining chef in Asia at 21 years old. My executive chef at that time used to be the fine dining chef of Peninsula Hong Kong – the best French restaurant in the country – so one day he took me to Hong Kong and I was amazed by the city, the food, everything. I ended up working there for three months to learn Chinese cuisine and dim sum, and that's when I realised this is where I wanted to be.

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: We've heard that you use your life experiences for inspiration for your dishes.

Can you give us some examples?

A: Absolutely, and this is particularly true for one dish that I created while in Prague, Czech Republic. It was a Chinese char siu, and I used traditional techniques but used local Iberico pork neck cooked in sugar, marinated in the same way, but with Asian spices. It was presented in a glass sphere, and the pork was totally covered with honey and glucose, before the waiter would take it out and cut it in front of the guests. It was amazing.

Another would be my duck ravioli, one of my favourite dishes. I cook the duck Asianstyle, somewhere in between a Peking and roast duck, and I would make a ragout-style stew with a long thick spaghetti, inspired by my hometown in Italy. The technique was key, making sure the duck gets a crispy skin that's beautiful in flavour, delicacy and aromatics. : You say that “every country cooks the same ingredients differently and to be successful in the kitchen, it’s important to understand this”. Can you tell us more about this interesting statement?

A: It's all about your environment. In Italy, we are a very famous and lucky country for all the premium ingredients we grow locally, both from the land and sea. It's the best of the best, freshly grown and hand-delivered by the farmer himself. But as I began to

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travel, I thought, my God, I cannot get this, I cannot find that, the flavour is not the same, the zucchini doesn't taste like in Italy. So I decided to take on different projects while I would travel. In Prague, we worked with the cheese suppliers by bringing cheesemakers from Italy to teach and show them different techniques. Now, if you go to Prague, ten years later, you can find lots of fresh cheeses; Italian cheeses, goat cheeses and French cheeses. We then did the same with vegetables in Russia. So it's really all about trying to find what you can use and make the best of the situation and the environment, instead of just relying on imports.

you for special events. How has she taken to merging her traditional Italian flavours with Asian spices?

A: When my mother is in the kitchen, I put aside all of my creativity and input because she has a very special and simple style that only uses traditional flavours. For 40 years she has cooked for my whole family, and every time it has been the same – always incredible! So I say to her, you tell me what to do and I'll follow!

: Back at the helm, you provide your team with the same high level of training that you yourself received over the years.

What advice do you give to your kitchen proteges?

A: Every day is a new lesson, so first of all I : You've certainly done that in Hong tell them to never give up. There is always a Kong, now renowned for blending Far time in the kitchen when you need to push Eastern flavours with modern Italian fare.

How do these two contrasting cuisines work harder and always be ready for whatever is thrown at you, so you need to consistently so harmoniously? learn whenever you have the opportunity A: It works very well because some not only today or tomorrow, but always. techniques, like Chinese roasting and frying, are very similar to Italian cuisine.

That's why, to make each dish interesting, : And finally, what advice would you give I focus on the cooking style. For example, to foodies in Asia looking to get a taste of we serve a lot of duck here at Four Seasons the region's very best cuisine?

Hotel Hong Kong, so I want to make A: I would say definitely try the local street the best version. So instead of settling on food as it's there that you can taste exactly either Chinese or Italian, I take the best how each signature dish is intended. And techniques from both and merge them then of course, come to the restaurants here together to create something even better. at Four Seasons Hotel Hong Kong for an elevated dining experience! : We've heard you sometimes bring (www.fourseasons.com/hongkong) your own mother into the kitchen with

— Chef Andrea's —

Marinated Sicilian Red Prawns with Kaluga caviar, mascarpone & wild strawberries Serves 4

First make a honey lime dressing • 500ml lime juice • 20g honey • 70ml olive oil • 2g salt • Place all ingredients in a bowl and mix using a hand mixer until it emulsifies.

Next prep the prawns • 12 fresh Sicilian red prawns • 400ml honey lime dressing • A pinch of Sicilian sea salt • A pinch of Espellette pepper • 60g Kaluga caviar • Remove the shells and intestines from the prawns, keeping the tail.

• Place the prawns in an ice bath for 1 minute and dry well in a paper towel.

• With a sharp knife cut the back part of the prawns, season with the pepper and salt, add a

few drops of the honey lime dressing and place 3g of caviar on top of each prawn.

Then froth a strawberry foam • 300g freshly squeezed Gariguette • 500ml lime juice • 50g Acacia honey • 2g salt • 1g soy lecithin • Place all ingredients in a bowl and mix until foamy with firm bubbles.

Next whip up a mascarpone sauce • 100g Mascarpone • 75g semi-whipped cream • ½ grated lime zest • 100ml lime juice • Pinch of sea salt • Place the mascarpone into a bowl and gently add the lime juice, zest and sea salt.

• Fold in the semi-whipped cream then set in the fridge for 1 hour.

Finally make a yuzu and lemon jelly • 50g lemon compote • 300ml fresh yuzu juice • 200ml light olive oil • Mix all ingredients together and set aside.

To serve • 16 wild strawberries • 16 citrus begonia flowers • 4g dehydrated strawberry powder • Dust half of each plate with the strawberry powder.

• Arrange 3 prawns on a plate and drizzle with the yuzu and lemon jelly.

• Pipe some mascarpone cream next to the prawns and add a few wild strawberries and flowers.

• Serve the dish chilled, and enjoy!

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Though celebrity chefs and their kitchen gadgets are all the rage these days, many of these culinary superstars wouldn’t remain in their prime positions without the hard working managers and directors behind the scenes keeping their chefs in the spotlight.

So for this edition’s look at the head honchos of the backroom, we delve into the workings of Bali’s KU DE TA and Azul Beach Club before jet setting to the big city where the backstage players at Gran Melia Jakarta, Pullman Thamrin and DoubleTree by Hilton Jakarta - Diponegoro reveal what it really takes to stay at the head of the hospitality pack.

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Behind The Scenes

NicOLa ScaramuzzinO Director of Food & Beverage at Gran Melia Jakarta — Yoshi Izakaya Japanese Restaurant

: Describe your typical day in a sentence.

Nicola: It’s a daily journey into discovery, innovation and execution of ideas. Typically, the morning is spent in meetings and the afternoon busy with more practical matters. : So how did you come to be the director of F&B for Gran Melia Jakarta?

Nicola: I think it’s a sort of natural professional evolution. After successfully managing one of the best restaurants in Southeast Asia (Mozaic in Bali), it was time to explore the hotel side of the F&B industry. So when I was presented with the opportunity to move to Jakarta to one of the most established five-star properties in town I was very excited to jump at it! : What's the toughest part of your job?

Nicola: Keeping up a high standard. It’s relatively easy to make changes and improve a product. It’s much more challenging to keep the new higher standards at the right level. You need to break old habits, teach new training techniques and completely change the mentality. It’s a long process, but once you succeed at it, it’s also the most rewarding. : And what makes you smile at work?

Nicola: Seeing my team learning something new and watching them realizing that new ideas actually work! Generally speaking, I believe good spirits keep the team going, so there is a lot of smiling in my office! : What motivates you?

Nicola: Customer satisfaction. Seeing guests leaving happy after a good meal is gold for me. Where I come from, life revolves around meal times, so having people happy after a good dinner or lunch is the key to keeping me going! : Would things fall apart if you weren't around?

Nicola: Hopefully not! I believe in building teams, and I’m used to judging the skills of a manager by his/her ability to nurture a good “number two” able to replace him/her during off time. So, true to this, I believe that nothing would fall apart should I not be around (at least for a limited period!). : Who, in your team, deserves more recognition and why?

Nicola: It would be unfair to pick only one. Everyone has a role in the grand scheme and everyone is important. The team is what matters, not the individuals. Having said that, I like to work with the young

ones and make them grow. Every business needs fresh blood, fresh ideas and enthusiasm. So should I be forced to pick one, I’d pick all my new “kids”, the ones that just joined from school; they are in for the ride of their lives! : Why should people choose Yoshi Izakaya or Tien Chao to dine?

Nicola: Because they are good! Great food and great service. : Away from work, what’s your favourite place to eat?

Nicola: I haven’t found one in Jakarta yet, honestly I’m still exploring.

In Bali, I’ve a few favourites, but Metis, MamaSan and Sarong probably top my list. Although there is so much choice in Bali that it’s impossible to pick just one! : How do you unwind?

Nicola: Like everyone else I guess. Doing things that I like, spending time with the ones I love. Travelling around Indonesia and discovering new places. : Finally, any advice for those looking to break into the industry?

Nicola: Don’t be scared, follow your passion and give 100% of yourself to it. F&B is not a job, it’s a passion. There are no working hours, it is not a nine-to-five job. It is a service industry, you are in to serve your guests. If you are not ready to go the extra mile, this career is not for you. But if you are in for the ride, rewards are there and the fun is guaranteed! (www.granmeliajakarta.com)

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Behind The Scenes

HandOKO Food & Beverage Manager at DoubleTree by Hilton Jakarta - Diponegoro —

: Describe your typical day in a sentence.

Handoko: In this industry every day is a blessing and a great opportunity to meet new people and delight them with our passion and one goal: to make them happy. : So how did you come to be the F&B Manager for DoubleTree by Hilton Jakarta - Diponegoro?

Handoko: I started my career as a server, and then I followed my curiosity about guest behaviour to the Sales Marketing Department. Due to my biggest passion in F&B and years of experience in the hospitality industry, I decided to take on this position.

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

Handoko: As a team, each of us have a part to play in having each other's back anytime. So when there is someone who is not around, nothing is different. Because We are strong, as a team. : Who, in your team, deserves more recognition and why?

Handoko: Each of them deserves recognition, because we work together as a team, not as individuals. : Why should people choose DoubleTree by Hilton Jakarta Diponegoro to dine?

Handoko: In DoubleTree we believe “Every Little Thing Means Everything.” We take care of every detail - ambience, food and service, to make our guests feel valued and satisfied with their experience at our hotel.

: What's the toughest part of your job?

Handoko: There is no toughest part because I believe in my team.

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

Handoko: I love local street food.

: And what makes you smile at work?

Handoko: When everyone is happy; everything pays off when my team and the guests are smiling. It feels like everyone appreciates your hard work.

: How do you unwind?

Handoko: I unwind by spending time with my family and by being grateful for all of my blessings.

: What motivates you?

Handoko: My family.

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

Handoko: Love others like you love yourself. (www.JakartaDiponegoro.DoubleTree.com)

ANdri PuTrajaya Director of Food & Beverage at Pullman Jakarta Indonesia — with JW Marriott Jakarta in 2010 as restaurant manager, and the following year I was made Director of Restaurants. And in 2012, I joined The Ritz-Carlton Jakarta as Assistant Director of F&B for two years and was later appointed as director. Here I am now.

: Describe your typical day in a sentence.

Andri: My day starts by doing my routines, walking through all of the F&B areas, from ballroom and meeting rooms in banquet, lounges : What's the toughest part of your job? and restaurants to the kitchen areas. Afterwards, we have a morning Andri: Maintaining consistency is the most challenging part. The briefing with all division heads and the general manager. We continue most rewarding part is when we can do better than ourselves before. with our internal team briefing to highlight the operation standards for the day. These starts will determine how the day will be. : And what makes you smile at work?

Andri: The guest who always complains, but he/she keeps coming back to us. Hospitality is our trade. At Pullman Jakarta Indonesia, : So how did you come to be the F&B director at Pullman we are ambitious to serve our guests.

Jakarta Indonesia?

Andri: I started my career from being a bartender at Amara Hotel Singapore in 1995. Back to Jakarta, I joined the Jakarta American : What motivates you?

Club in 1997. In 2001, after the monetary crisis hit Asia, I decided to Andri: We make the impossible possible, and we have fun doing it. join Royal Caribbean International, a cruise line in the USA, where I What motivates me the most is, of course, my little family. gained more experience and developed my career abroad for five years.

Coming back to Indonesia, I joined Hotel Nikko Jakarta in 2006 : Would things fall apart if you weren't around? as lounge manager, and then I was assigned to Medan to open JW Andri: A successful leader finds a way to make the team able to keep Marriott Medan as beverage manager in 2008. After that I continued operations running when he is not around. So he needs to ensure that he delegates to the team members properly. I always expect my team will run the show whenever I am not around. I have complete trust in them. : Who, in your team, deserves more recognition and why?

Andri: The front-liners. They are the key people who, in most cases, become the deciding factor as to whether our guests will return or not. : Why should people choose Pullman Jakarta Indonesia to stay or dine?

Andri: Because we are situated right at the centre of one of the city’s most iconic spots. We are located in the centre of a business district.

We are the trendsetter of new F&B concepts with great products and services. What else do you expect? : Away from work, what’s your favourite place to eat?

Andri: Anywhere as long as I am with my family. But there is a small Indonesian restaurant called Kedai that we’ve been going to a lot. : How do you unwind?

Andri: Being with my family. Spending some quality time with them and trying new restaurants or going to a movie with them. : Finally, any advice for those looking to break into the industry?

Andri: “Start from the end with your passion”. Meaning we should start everything while having our goal set as the end of our journey. (www.pullmanjakartaindonesia.com)

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Behind The Scenes

BrucE BarThOlOmEw General Manager at KU DE TA —

: Describe your typical day in a sentence.

Bruce: I arrive at work early, have a coffee and embrace the day ahead. It’s always a beautiful day in Bali.

offerings; from breakfast or lunch, sunset cocktails, casual snacks and tapas by the sea, to a more refined dining experience under the stars or a tasting menu in our relaxed fine dining restaurant, Mejekawi. I’ve also always found that KU DE TA has a warm feeling that just embraces you from the moment you arrive to the moment you leave - an energy that is hard to find anywhere else.

: So how did you come to be the general manager of KU DE TA? Bruce: Well that’s a very long story that starts in South Africa where I grew up, via several high-end / high-volume bars and restaurants in London and onwards to Bali. We probably don’t have time for the full story, so maybe you guys can come down for a cocktail and I’ll fill you in.

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

Bruce: Well we’re very lucky in Bali to have such incredible restaurants to choose from. The list is so long! I love Merah Putih, METIS, Sangsaka, Cuca, Locavore, Sisterfields, Hanks and of course, Naughty Nuri’s for the best ribs on the island. But again, feel free to come and join me for a cocktail for my full list.

: What's the toughest part of your job?

Bruce: My schedule can sometimes be challenging as it impacts how much time I’m able to spend with my family, but apart from that I love most aspects of my job – it’s always a pleasure to get to see our regular guests and meet so many new people each day. : And what makes you smile at work?

Bruce: It would have to be our awesome staff. They always find a way to make me remember to “always look on the bright side of life”. I wish I could whistle the rest of that song now. God bless Monty Python. : What motivates you?

Bruce: Remembering that we are here to make every guest’s day special. It always motivates me to see other people happy and enjoying themselves because of what we’re doing. : Would things fall apart if you weren't around?

Bruce: Hell no! We are a solid team and each team member brings different strengths and skillsets. We always work together closely and if someone is missing, others will step up to the challange. : Who, in your team, deserves more recognition and why?

Bruce: That’s a tough question as everyone plays their part in the team and internally we try to ensure that everyone is recognised for their hard work. The only thing I would say is that anyone working behind the scenes doesn’t get to see or hear guests leaving KU DE TA saying “ thank you” with a smile on their face. That’s such a satisfying part of my job but our hard working team members in the office, kitchens or back of house don’t get to see that. : Why should people choose KU DE TA to dine?

Bruce: I like to think that we are able to offer something for everyone. KU DE TA is such a diverse venue with a variety of

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: How do you unwind?

Bruce: Spending time with the family brings me back down to earth fast. It might be laughing at my daughter making a moustache out of blue tack and doing her best Italian impression, helping my son build a Lego Darth Vader or sitting with my beautiful partner in crime, Silvia, over a glass (or two) of wine. That’s all every man needs. : Finally, any advice for those looking to break into the industry?

Bruce: Start from the bottom and get to learn and respect every aspect along the way. You need to understand everyone from the top to the bottom so you can work together as a team. This is a job that needs love, so love it, embrace it, work with it and you will reap the benefits. (www.kudeta.com)

HeLmuT ROEssLEr Director of Food & Beverage at Azul Beach Club — Helmut: If it did, it would mean my staff were not trained properly.

My staff are super so I am not worried. : Describe your typical day in a sentence.

Helmut: Challenging, fun, scheduled and happy. : So how did you come to be the F&B director for Azul Beach Club?

Helmut: I was once in charge of Luna2 Studiotel & Private Hotel in Seminyak when I was approached by the owners of Bali Mandira. After a few meetings with them I knew this was the right company for me. It's an amazing company to work for; young leaders, professionals, passionate people and continuous expansion. : What's the toughest part of your job?

Helmut: Fit everything that needs to be done into one day! : And what makes you smile at work?

Helmut: When I see people leaving and telling us how amazing it was, or reading the positive comments online. : What motivates you?

Helmut: I don’t need motivation. I love this industry, it's my passion, so it's easy for me. My hobby is my job. : Would things fall apart if you weren't around?

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

Helmut: I don’t like to pick just one because at the end of the day it's about team work, but if I had to choose then I would say the back of house team. : Why should people choose Azul Beach Club to dine?

Helmut: Our Chef Arief Wicksono was the head chef of Ku De Ta, Metis and now executive chef of Azul Bali. Our food is fresh, modern and the quality is top-notch. The atmosphere at Azul is very special - you actually dine in a modern treehouse in a laid back atmosphere with friendly service, amazing food and our recently launched Tiki cocktail menu. : Away from work, what’s your favourite place to eat?

Helmut: Burnt Ends in Singapore : How do you unwind?

Helmut: With my phone switched off! : Finally, any advice for those looking to break into the industry?

Helmut: Attitude is everything. (www.azulbali.com)

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GOURMET | Jakarta

Li FEng

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Home to authentic delicacies with a modern twist served amidst a lavish atmosphere inspired by the Orient, Li Feng is the place to go for a delightful Cantonese fine-dining experience. –

By Refa Koetin

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T

he culinary team of Li Feng is led by two extremely respected experts: Chef Chang See Loy and Chef Huang Jing Hui. Both masters in their own right, Chef Fei and Chef Loy take on the challenge of taking Li Feng to the most elevated tier of Cantonese fine-dining in Jakarta. Chef Fei began his culinary journey at the mere age of 16, specialising in Cantonese cuisine.

Responsible for the success of Jiang at Mandarin Oriental, Guangzhou, Chef Fei was named The Best Chef in China in 2016, thanks to his impeccable eye for detail and innovative culinary mind. Meanwhile,

Deep Fried Swan Dumpling with Black Pepper Duck Meat

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Chef Loy established his culinary career in Singapore and continued to garner more than 12 years of experience in fine dining restaurants in various destinations, such as Bali and Dubai, before continuing his career as executive Chinese chef at Mandarin Oriental, Jakarta. As a member of Singapore’s Chefs Association and the prestigious Chaîne des Rôtisseurs, Chef Loy’s firm philosophy is the use of fresh ingredients in every dish to delight guests with his gastronomic specialties.

With the combined experience and expertise of Chef Fei and Chef Loy,

Li Feng offers a variety of Cantonese specialties, elevated and refined with world-class presentation. Some of the most recommended signatures include the beautifully presented deep-fried swan dumpling with black pepper duck meat, which is a fine example of the culmination between flawless cooking techniques and sublime presentation. Upon enjoying this dish, guests can relate to a mystical symbolisation of swans according to the Chinese culture: a symbol of beauty, good health and prosperity. Sweet and sour chicken with pineapple and bell pepper is also another highly recommended offering

Sweet and Sour Chicken with Pineapple and Bell Pepper

Three Dessert Platter

– an impeccable plate that balances classic sweet and sour flavours with modern gastronomic flair. Don’t miss the braised Hele crab with Japanese rice in Hoisin sauce, as it represents the more progressive side of Li Feng by bringing together various elements of Asian culture in one plate.

Located at the second floor at Mandarin Oriental, Jakarta, Li Feng is a culturally rich space that is purposefully designed to invoke the Orient’s rich history. Li Feng’s interior takes inspiration from the historical voyages of spice traders peddling goods and

scrounging up fortunes between China and old Jakarta, then named Batavia. Decorated with knick-knacks and ornaments that were heavily traded in the archipelago back in the day, such as glass art, oil paintings, sculptures and crystal chandeliers, Li Feng will take you back to the age of exploration and maritime trading, when new and exotic trade goods or delicacies were discovered every day.

On your visit to Li Feng, you will immediately notice an extremely impressive artwork decorating the main dining area

in the form of Helen Poon’s “A Voyage of the South”. The piece is a large gildedglass piece that portrays an ancient etched and gilded map of Asia drawn up in 1602 by an Italian missionary named Matteo Ricci, illustrating the ancient connection between China and Jakarta. The fruit of such significant bilateral partnership continues until this day, preserved in Li Feng’s timeless Cantonese cuisine presented in modern culinary techniques. (www.mandarinoriental.com/jakarta /fine-dining/li-feng)

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GOURMET | Jakarta

Cultural Inspiration Elevated to New Heights

Beef Short Ribs with Heritage Rice, Kecap Manis and Garden Flowers

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nly two years after opening, Fairmont Jakarta Executive Chef Andrew Zarzosa has mastered the art of herbs and spices, and at VIEW Restaurant & Bar, he ensures that every dish offers a fresh take on contemporary international dishes by adding his own personal touch and delicately alluring presentation.

Much to the delight of red meat lovers, the new menu at VIEW Restaurant & Bar includes a delectable wagyu beef sirloin served with king trumpet tobanyaki mushroom, lemongrass sweet corn, and

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kale. With a perfectly cooked wagyu beef that is both succulent and juicy, this delicious meal’s sublime presentation really gets your mouth watery just by looking at it. Another option for meat lovers is the beef short ribs, which come with a distinct Indonesian touch thanks to the garden flowers and elements of dabu-dabu sambal ingredients. The ribs are served with heritage rice, kafir lime foam, and sweet soy sauce. And if you’re looking for something warmer, you can go with the lamb loin served with barley, papaya leaf, and coconut broth. It is a very refreshing dish that demonstrates the chef ’s aptitude for

integrating local flavours with his modern European fare forte.

To wrap up this heightened culinary experience, guests can delight in the Sweet View dessert package options, which include treats such as the Stone Roses, serving vanilla crémeux, rose and lychee, or Under Pressure, which is cantaloupe soup with yoghurt sorbet. For some after-meal coffee goodness, try the iced coffee with single origin coffee ice cream, caramel popcorn, Tabanan Bali 38 percent chocolate, Earl Gray soup, banana and hazelnut.

Way up on the 22nd floor of Fairmont Jakarta, modern European delicacies never tasted better as you enjoy it with VIEW Restaurant & Bar’s enticing view of the city and Chef Andrew Zarzosa’s masterful techniques.

–

By Refa Koetin

Walk In The Forest

Coffee Spiced Line Caught Tuna

Meanwhile, if your visit is more of a light and leisurely nature, you can indulge in some tempting chocolate snacks such as After 8, which puts together mint ice, dehydrated chocolate mousse and mint sponge, or A Walk in the Forest, featuring 84 percent Aceh chocolate stones, crème bavaroise, braised Amarena cherry and pistachio moss.

As the sun retreats and the night sky prevails, you can enjoy this wondrous scenery with VIEW Restaurant & Bar’s wide range of culinary cocktails that are made using house-made infusions, muddled

fruits, infused syrups, earthy spices and herbs. Some of the popular selections are the Kecombrang Sour (gin, torch ginger and lemon), Pandantini (martini with pandan-infused flavors), Purple Gimlet (butterfly pea flower-infused gin and lime juice), Echo Chic (lemongrass-infused vodka, Cointreau and lemon), Elderflower Daiquiri (rum, cranberry juice and elderflower syrup), and VIEW Iced Tea (jasmine tea-infused vodka with rum, gin and Cointreau).

At VIEW Restaurant & Bar, guests can opt for à la carte options of Partial View

for appetizers, Full View for main courses, Sweet View for desserts, or let the chef surprise you with the Chef ’s Point Of View, which presents the chef ’s degustation tasting set menu, available in five-course and seven-course choices, with winepairing package available.

Fully appreciating the wealth of culture and culinary elements of the Indonesian archipelago, VIEW Restaurant & Bar presents the very best of local flavours through an international perspective. (www.fairmont.com/jakarta/dining/viewrestaurant )

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GOURMET | Jakarta

SeasonaL

Tastes

The market-style layout, extensive rustic international fare and interactive live cooking stations make this a popular restaurant in the city –

By Amanda Luxford

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easonal Tastes, The Westin Jakarta’s all-day dining venue, offers guests an extensive range of dining options. The dishes at all the live cooking stations are frequently rotated to ensure that guests can always find something different to sate their appetites.

Explore the various options and discover regional noodle dishes made to order, Chinese delicacies such as Hainan chicken rice and dim sum, Indian curries and samosa, freshly cooked pasta – we recommend the seafood in cream sauce –, grilled meat and seafood, sushi, sashimi and

Waffles

cold crustaceans, as well as various other hot international dishes.

The Indonesian offerings come from across the nation and if you are lucky, you will find the famed Padang-style rendang, a dish so delicious that, in 2011, CNN International declared it top of their World's 50 Most Delicious Foods!

The salad bar is packed with nutritious SuperFoodsRX ingredients to help ensure diners’ well-being and is made even more delicious by the house-made dressings that make your taste buds dance in delight. In addition to the brightly coloured vegetables are salmon, prawns, chicken, nuts, olives, crackers and quinoa.

The desserts include cheese, fruit, cakes, sweets, a chocolate fountain with dark, milk, white and pink chocolates, popular

Indonesian sweets and home-made ice creams. The kitchen team have also tackled Indonesia’s hugely popular street stall dessert, martabak, which is normally dripping in butter, and made a healthier version that is light and delicious and topped with interesting choices such as oreo cookies and berries or pandan and coconut.

The buffet comes with a choice of iced teas, juices, water and hot and cold tea and coffee.

Seasonal Tastes is an ideal location to meet up with groups of friends and family, lingering over the meal as you catch up; as well as providing tables with chairs or sofas scattered around the spacious restaurant, there is a private room available for small gatherings. (www.westinjakarta.com/seasonaltastes)

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GOURMET | Jakarta

— Sky High Perfect ion With a mix of contemporary and modern natural touches, the atmosphere of SKYLOFT Restaurant makes it the perfect place to enjoy breakfast, lunch or dinner or if you’re simply looking for bite before a shopping trip or business meeting.

–

By Refa Koetin

S

ituated on the rooftop level of all seasons Jakarta Thamrin, the SKYLOFT Restaurant offers a modern, casual and discreet ambience to support a back-tonature concept. The kitchen uses only fresh, organic ingredients in preparing the restaurant’s fare, which is dominated

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by a fusion of modern-style food, both European, Oriental and Indonesian.

Some of the Indonesian favourites at SKYLOFT Restaurant include nasi gudeg Jogyakarta, which is a festive plate of steamed rice served with chicken, coconut milk, pindang egg, gudeg, krecek, tempeh

and tofu served with sambal, a traditional homemade chilli sauce. Sweet flavours dominate this dish, which can be balanced out by adding more sambal if you can take it.

The Indonesian chicken skewers, which present grilled chicken chunks served

Pavé of Salmon

kebab-style with thick brochette peanut sauce, rice cake and crackers, also offer a lovely take on this famous local dish.

If you’re looking to enjoy some western treats, the beef tenderloin served with beef au jus, beurre mushroom monte and a jardiniere of mixed vegetables, is one of the highly recommended items. Another delectable choice is the chicken galantine served with spinach, purple potato galette and fresh green beans. Complementing SKYLOFT Restaurant’s mouth-watering dishes is the chic restaurant’s cuttingedge design and peerless standards with stunning, panoramic views of downtown

Selendang Mayang Ice

Blue Long Island

brainstorming session, guests are welcome to utilise the high-speed Wi-Fi available throughout the restaurant. Thanks to its strategic location at the heart of the city, its deliciously made food and beverages and its well-trained staff, SKYLOFT Restaurant The SKYLOFT features indoor and outdoor at all seasons Jakarta Thamrin is often trusted by prominent members of society seating with nightly live performances on to host their private parties, social events, Tuesday, Thursday and Saturday. Here is or work or family gatherings. If you’re also an ideal place for guests looking to have an looking to treat a special friend on his or her enjoyable evening with gorgeous scenery birthday, bring them around for a taste of while sipping a cocktail, wine and having the bar’s special birthday cocktails to make light snacks out on the outdoor area, or the celebration all the more memorable. heavier meals in the inner dining room.

For more for official purposes, such as (www.allseasonsjakartathamrin.com) casual business meetings or a friendly (www.accorhotels.com/8307) Jakarta. Bright natural daylight illuminates the rooftop restaurant and bar during the day, while romantic moonlight provides the perfect setting for an intimate evening during the night.

Bebek Lombok Ijo

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GOURMET | Jakarta

B ritish Gastropub at its Best

Brunch Burger

With great food, fantastic drinks and an inviting atmosphere, The Rosemary Jakarta is legitimately the first genuine British gastropub in the city. –

By Refa Koetin

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while, deserves a special mention. The culmination of years-long research through hundreds of respectable burger places in the UK and beyond, the tender juiciness of the patty is equally matched by its richness and slightly smoky flavor. Dishes like this are one of the reasons why the gastropub trend spread like wildfire. Speaking of trends, while this is the first proper British gastropub to open in Jakarta, don’t be surprised when more new outlets try to imitate The Rosemary Jakarta’s delightful take on the idea.

Beer-Braised Chicken Leg Stew

E

ver since the time of the Romans, ale houses and taverns have been an important part of the British culture. These were usually inns from which weary travellers could get basic sustenance, sanctuary and rest before continuing. They say these taverns were crucial to the spread of commerce and early civilization. Centuries later, the introduction of electricity, microwave ovens and modern transportation methods, pub grub became more popular, and the gastropub concept was born and took the country by storm. Continuing this longstanding tradition, The Rosemary Jakarta offers the same fundamental values offered by taverns of old – a good honest pub serving sensibly priced, superior food with refreshing beverages, welcoming urban dwellers to sit back and leave their city weariness at the door.

illuminate parts of the restaurant untouched by moonlight, creating a comfortable and romantic ambiance.

It is no secret that rosemary is an essential herb in British cooking, if the refrain of “Scarborough Fair” is any indication, but at The Rosemary Jakarta, this staple ingredient is fused with modern twists and new ingredients, such as curry flavours in its scotch egg, in respect to the multi-cultural society that is England. What’s even more charming is the sublime presentation of each dish. The brunch burger – a crowd favourite comfort food – is an artful stack of pickles, fresh vegetables and delicious beef patty, topped with cheese over perfectly poached and peppered egg served on a hardwood cutting board on the side of brown-crisp chips and ketchup. The beef patty, which is quite positively the best I’ve had in a good

Given its strategic location, The Rosemary Jakarta also caters to workers looking for a nice, warm pub grub breakfast to start off their day right. Opening early from 8AM, breakfast menus are always available all week long, including a wide variety of tea and coffee. How about a cup of nice, warm mint tea to jumpstart your day at The Rosemary Jakarta?

The culinary team rotates the menu weekly, so after your first delightful visit to The Rosemary Jakarta, you can bet that your second, third, or fourth visit will continue to pleasantly surprise your palate.

The Rosemary Jakarta only gets livelier in the evenings, with an expansive range of beers including local favourites and internationally renowned brands, homemade cocktails (obviously infused with rosemary), and liquor for guests to wash away their exhaustion. In addition, the weekly promotions include beer specialties of the day, happy hour promos, and other convenient offerings to ensure every guest can find what they crave. (www.therosemaryjakarta.com)

Located at Menara Standard Chartered, a bustling commercial tower at the heart of an equally busy metropolis, The Rosemary Jakarta serves guests from all walks of life – mall hoppers, professionals, as well as straight-up culinary adventurers.

The restaurant is a sophisticated British gastropub with inviting decor such as generous sofas, contemporary chairs, and a chic bar area. With everyday living essentials such as reading materials stored in wooden bookshelves, hanging greenery and brick walls painted in washed white, guests enjoy a sense of home. Generous clear windows allow plenty of natural light into the front area of The Rosemary Jakarta, perfect for the modern culture of taking excellent pre-meal photos and general social sharing. Come the evening, soft lights

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GOURMET | Bali

InD O nEsI a N

hautÂŁ CuisinE

Lamb: Peanut Paste/Sweet Soy from West Java/Charred Leeks

Chef Patron Mandif Warokka and his chefs capture the authentic tastes of a rich array of Indonesian dishes found in homes across the archipelago and turn them into ambrosial works of culinary art. –

By Amanda Luxford

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Beef: Konro/Daikon/Lontong/7-hour Braised Beef Broth

B

lanco par Mandif, a 10-seat restaurant overlooking the Tjampuhan River valley that is dedicated to keeping Indonesia’s extensive culinary heritage alive, is an absolute must-do for all gourmands visiting Bali.

This exclusive restaurant, open for lunch and dinner, showcases the traditional flavours of Indonesian home and street cooking, re-imagined and presented in an aesthetic splendour that puts it firmly on the international fine-dining map.

Uniquely for Indonesian food, this tiny restaurant serves only degustation menus of seven, nine or 13 courses, with the option of

pairing with specially created cocktails and fine Australian wines.

global appeal, using modern, healthy methods.

Mandif, his extremely talented Chef de Cuisine Denny Sumarko and the team use their various favourite childhood foods, among others, as inspiration to create masterpieces that encompass the familiar flavours but are as similar to the original as introductory physics is to astrophysics.

Ingredients are sourced locally and the bounties of the Indonesian Spice Islands are fully explored. As the menu changes with the seasons and produce availability, creativity remains sharply honed at all times.

While Indonesian food is usually hearty, heavy and served in the spoonful alongside steamed rice and one of many pungent chilli condiments, at Blanco par Mandif, the kitchen team analyses each dish and presents the authentic flavours as exquisite Indonesian fine dining with far greater

Take for example Denny’s take on gudeg, a famed Central Javanese dish. With flavours and ingredients unfamiliar to many nonIndonesians, this highly popular street food is normally presented as a heap of pale brown chunks of young jackfruit boiled in coconut milk, palm sugar, Indonesian spices and teak leaves, with stewed beef skin, compressed rice cakes and stink beans. As

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it stands, it looks unappetizing and is not something likely to be enjoyed by western palates.

is presented to diners by one of the chefs, who explains it and clarifies any unusual Indonesian ingredient.

Denny’s version, however, is served on a dark brown teak leaf and encompasses all the familiar tastes, emphasizing the individual components and textures for a delicious and attractive offering, enjoyable even to those new to this very Javanese food.

Two perennial favourites that have survived every reincarnation of the menu are the asinan and the mie cakalang, vastly different from each other, but both sublime. Asinan in Jakarta is lightly pickled, crunchy underripe fruit or vegetables, served in sweetish vinegar laden with chilli and peanuts. It is often purchased in a plastic bag to eat at home, or just piled on a plate. Not at Blanco par Mandif. Here it is gorgeously presented in a wide white bowl with delicate chunks of sour fruit set in a spicy peanut sauce covered with elderflower, pink petals and offset by a

Eko Putro, the witty and informative general manager, helms the beverage program and mirrors the chefs’ passion and craftsmanship, creating perfectly designed drinks to match each dish. For the gudeg, he has crafted a divine whiskey and coconut

flavoursome, it makes its own statement.

The focus at Blanco par Mandif is entirely on the dining experience. Guests are seated at a plain, long bar immediately opposite the kitchen, allowing them to fully appreciate the theatre of the cooking as the chefs busily prepare their gourmet delicacies.

With such deep understanding of every dish and drink and their component flavours, the Blanco par Mandif team is happy to

Gudeg: Delicacy from Central Java

milk cocktail that has nutty and kaffir lime hints, perfectly complementing the sweetness of the gudeg.

The presentation of all the food and drink is as important at Blanco par Mandif as the sublime epicurean journey. From the choice of plate or drinking vessel – considering shape, texture, colour and material – to the way the food is plated to highlight the colours and textures of its component parts and decorated with greenery, petals or flowers. Each stunningly gorgeous dish

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large tempura leaf. It is the glories of nature as art.

The mie cakalang, meanwhile, is Manado’s most popular noodles served with smoked yellow fin tuna. Mandif ’s chefs smoke the tuna for two hours a day for two months until it is rock hard. This superb, deeply flavoured fish is then shaved into the food for a rich, smoky taste that is perfectly offset by the home-made noodles, twisted and placed on a delicate egg sabayon with pickled vegetables. Simple, satisfying and

accommodate certain dietary restrictions, where possible, or to come up with something new for diners so delighted with their culinary journey that they have quickly returned for a new experience.

Dining at Blanco par Mandif is an educational culinary exploration of the Indonesian archipelago that delights gastronomes and is sure to spread the news of Indonesia’s wonderful cuisine far and wide. (www.blancoparmandif.com)

Asinan •

…

Red Paste:

• 500g Deseeded Red Chilli • 2 Peeled Garlic Cloves • 3 Peeled Shallots • 2 Deseeded Bird’s Eye Chilli

Other ingredients:

• 205g Roasted Cashew Nuts • 200g Sliced Palm Sugar • 250ml Tamarind Juice • 50g Toasted Shrimp Paste • Salt & Vinegar to taste

Seasonal Fruit & Vegetables:

Use any seasonal fruits, preferably 4-5 kinds. We currently use the 5-7 of the following in Blanco par Mandif. Kyuri (Japanese cucumber): cut round, 3cm thickness. Pineapple: diced. Starfruit: sliced, maintaining the starfruit shape. Rose apple: sliced. Young mango: cubed. Snake fruit: sliced. Jicama: sliced thinly with mandolin, then shaped into discs. Apple: diced. Carrot: peeled like a ribbon. Peel and cut according to your preference, however, we suggest the cut be varied in size and shape to add depth, structure and textural contrast. For more texture, you can add something crispy, like crackers/krupuk.

Method:

Blend all the red paste ingredients with a little water. Add the rest of the other ingredients to the paste and blend until smooth, to your liking. On the bowl, arrange the fruit and vegetables, add the sauce.

Mix well. Enjoy!

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GOURMET | Bali

Cooking with Soul

Kale Avocado Maki

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Asian Spring Pasta

Tropical Jackfruit Tacos

Tucked away in the lush, verdant surrounds of Ubud, MOKSA is the latest wholly plant-based, vegan restaurant to open on the island, turning home-grown health food into gourmet specialities in a vibrant and relax setting.

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By Louise Newsham

A

restaurant that creates and presents healthy food in the most extraordinary and inspiring of manners, in a space that inspires beauty and creativity, MOKSA is Bali's newest vegan eatery that uses only plantbased ingredients to curate its complex, gourmet cuisine.

Taking the farm-to-table concept to a whole new level, MOKSA not only serves up fresh and healthy creations from nearby, specialty farms, Executive Chef Made Runatha and co-creator Made Janur Yasa have gone ahead and created their own permaculture plot on the grounds of the restaurant, growing fruit, vegetables, herbs and spices that are then freshly plucked and popped into every recipe.

Open for brunch until dinner, MOKSA's breakfast menu draws in Ubud's healthconscious foodies with gorgeous creations like the tempeh Benedict – a vegan twist on the classic that sees a sun-dried tomato

crust with spinach, avocado, tempeh bacon, caramelised onion and a melted vegan hollandaise. There's also the vegan tofu omelette with onion, mushrooms, baked baby tomatoes and leafy greens from the garden, and the Lightly Orange Muesli with maple syrup, cinnamon, seeds and coconut milk.

As lunch and dinnertime swing around, hearty signatures like the coconut pad Thai, pumpkin cheese ravioli and jack fruit tacos are the standouts, whilst the Asian Spring Pasta with shaved golden squash linguine, a handful of greens, shiitake mushrooms and an almond curry sauce with spiced cashews is our clear favourite.

Though vegan cuisine rarely meets the lips of fine-dining aficionados, MOKSA is as sumptuous and scrumptious as you'd expect from one of Ubud's best new restaurants, and it just so happens to come with a little extra love. (www.moksaubud.com)

• Meet Executive Chef MadE Runatha Executive Chef Made Runatha began studying the art and science of healing cuisine while working for the renowned wellness centre, Fivelements. With a vast knowledge in both European and Asian cuisine, combined with his years of experience in hotel restaurants in Bali and overseas, Made found himself facing a brand new challenge: How to make healthy food taste great again. Made began researching everything he could, from macrobiotics to Ayurveda. He went on to study at Living Light Culinary Arts Institute, USA and, under the tutelage of master chef and founder, Cherie Soria, known as the “Mother of Gourmet Raw Food Cuisine,” he later became the world's first Indonesian certified Gourmet Living Foods chef. Combining his passion for learning with enormous creative talent, Made has become one of the world's top chefs dedicated to mastering the endless flavours, textures and techniques of plant-based, raw vegan, "living foods" cuisine, as well as an endless palette of exquisitely cooked vegetarian dishes. Developing MOKSA has been the manifestation of a long lasting dream for this distinguished chef.

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GOURMET | Singapore

L e Binchot an A wonderful blend of French fine dining with Japanese high-cuisine –

By Louise Newsham

Madai

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Foie Gras

T

his casual but chic French-Japanese tapas bar and restaurant is a new and unique gastronomic experience on the culinary map of Singapore.

A collaborative idea of two talented chefs, Chef Atsuhiko Hagiwara from Ginza Tokyo restaurant and Singaporean Head Chef Jeremy Chiam, who set out to create a refined French menu with a touch of another high cuisine – Japanese. In this way, Le Binchotan embraces two renowned world cuisines, which accentuate and compliment the subtleties of tastes in each of them.

Cappellini

The heart and soul of the restaurant is the use of binchō-tan, which is produced from oak. The binchō-tan is the preferred charcoal choice of Japanese chefs as the final product burns at a lower temperature for a longer time compared to ordinary charcoal, which allows for the development and deep penetration of tastes and aromas within the prepared food.

When you book a table to enjoy a meal at the restaurant, try pork jowl sous-vide infused with katsu curry, then smoked on the binchō-tan and served with Japanese

kabocha pumpkin or the Japanese red bream madai topping cold-smoked eggplant with a light touch of shoyu.

Make sure not to miss the amazing selection of house cocktails such as The Gin, The Flower and the Bowtie, which are created by the talented bartenders with the aim of bringing out the unique plethora of flavours at Le Binchotan. And if you’re feeling a bit out of space, the Bowtie will surely take you on a trip as it is inspired by the Chronicles of Narnia!

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GOURMET | Singapore

Janice Wong

Restaurant, Singapore

Singapore's epicentre of desserts has broadened its menu to spoil connoisseurs of savoury tastes –

By Louise Newsham

Tsujirihei Green Tea Tart Kyoto Green Tea fondant tart, Jasmine Rice Sherbet

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Shades of purple Purple potato puree, cassis parfait, lavender marshmallow, cassis leather

J

anice Wong is spoiling us yet again.

In a balanced marriage of food and art, Chef Janice Wong explores the sweet and savoury tastes of delicious treats. The 1,500 sq.ft. 40-seat progressive dessert bar-cum-restaurant, delivers a unique experience in which modern Chinese flourbased dishes are completed with 10 signature desserts from 2am:dessertbar.

Chef Janice Wong has been voted Asia’s Best Pastry Chef in Asia’s 50 Best Restaurants for two consecutive years and, with this new flagship restaurant, she proves that the inspiration for her food creations is endless. While the menu features some of her signature sweet delicacies, the restaurant is bent on pushing the boundaries with progressive, show-stealing savoury dishes too.

Chef Janice is serious about the philosophy of creating edible art and she created the art installation inside the retail section of the restaurant where, amongst other delicacies, you will find long cylinders of chocolate surprise balls set in resin. The restaurant’s designers chose to place all of the art pieces in the spotlight without making a distinction when it comes to the way in which they are displayed – on the plate or hanging on the wall.

Shades of green Pistachio Sponge, Coco Mousse, Pandan Ice Cream

The uniquely blended and handcrafted coffees and teas are also available in the retail section of the restaurant and now you can enjoy your toffee, popcorn, tea cola, creme brûlée or chocolate mint tea in the comfort of your home. (www.janicewong.com.sg)

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GOURMET | Hong Kong

A N i g ht at th e

O ¶ e re tta — H o n g Ko n g —

Curry Storm

Where fresh ingredients from around the world come in unforgettable compositions of true imagination and style –

By Louise Newsham

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Artisanal Fusillotti

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his new Hong Kong eatery takes the concept of contemporary Italian cuisine to the next level by putting a Japanese chef at the helm of the kitchen. The philosophy behind Operetta is to not only surprise and amaze with unlikely pairings, but to provide refined food in an accessible fashion with these outstanding fusions.

The curry storm is a prime example, where Indian spices are infused into a classic Italian recipe. Sourcing the freshest ingredients from all over the world on a daily basis, the food at Operetta is based on prime quality components and authentic flavours, further seen in the roast octopus and artisanal linguine.

Combined with bright textiles and delicate Art Deco details, the overall impression of Operetta creates an uplifting atmosphere in which you want to stay for hours on end. This notion is reinforced by the performance of skilled mixologists who fix delicious craft cocktails on the spot with trained moves and wonderful creations. (www.operetta.hk)

Venice 1948, Night in Paris, Operetta Time, Spanish Trip

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GOURMET | Hong Kong

Em porio An t ico

— Tasting Lounge & R etail Boutique —

Beluga Premium Caviar with Condiments

Bringing unique and rare food to the culture hub of Hong Kong –

By Louise Newsham

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Japanese Scallop with Smoked Ceviche

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mporio Antico was established in 1938 in Australia and since then the company has earned a special place in delivering exotic fine foods to major cities in Asia, such as Hong Kong, Taipei and Macau. With decades of experience in supplying fine foods to hotels, casinos and Michelin-star restaurants, the time has come for Emporio Antico to open its own Tasting Lounge & Retail Boutique in Hong Kong.

Specialising in fresh truffles and traditional fine caviar, Emporio Antico has created a space where exclusive delicacies are readily available in many major Asian cities.

Gourmet Mixed Cheese Plate

Emporio Antico Tasting Lounge & Retail Boutique

Witnessing the work of crème de la crème chefs from around the world, Emporio Antico has entrusted the consulting of the menu to two talented chefs: Roland Schuller (Michelin-star chef) and Edgar Sanuy (Hong Kong Young Chef of the Year 2013). This decision has ensured that a meal at the Tasting Lounge is a sublime culinary experience and a sensational trip for your taste buds.

The décor of the Tasting Lounge is designed to take you deeper into the extraordinary experience of fine dining in Hong Kong, and the furniture at the place, such as chesterfield lounges, is aimed at helping you to relax and simply enjoy the amazing food. (www.emporioantico.com)

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exquisite wine pairing

Love of Wine

is Key

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Both a perfectionist and passionate figure, Wolf Blass Chief Winemaker Chris Hatcher is out on a never-ending mission to find the perfect balance.

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By Refa Koetin

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n Chris’ experienced opinion, the key to blending great wines is simple – making wines that people love drinking.

Exquisite Taste sits down for a personal interview as the knowledgeable wine master shares his views on the modern wine industry, his personal experience, and valuable advice on making a career as a connoisseur. : What are some of the brand’s bestselling products in 2016?

A: There is not one single product, but if you look around the world, Yellow Label in particular is our most important wine and particularly the Yellow Label Cabernet Sauvignon and Chardonnay. Particularly here in Southeast Asia, there has been a lot of growth in the Yellow Label Shiraz because stylistically it matches the spicy foods. We are also seeing a lot of growth here in our more expensive wines in the Gold, Grey and Black Labels, so it’s a very dynamic market with continued growth in the Yellow Label but also in our premium and luxury wines. : And what new products can we expect in the second half of this year?

A: We are doing a few new things, we have our traditional wines, which does not make them old fashioned but they are the wines we have had since the company started. Something we are just releasing into the market is just Blass and it has a very contemporary label, which is a black label with an eagle flying off the label, it is a

very contemporary packaging to match the wines, which are also very contemporary in style.

These are very much for young professionals to have the confidence of knowing that this is a product made by Wolf Blass but it is something that is more vibrant and that you won’t see anywhere else other than on the premises.

This is a very exciting new project, from a wine-making perspective we can make things under the Blass label that are less traditional and will have more modern styles and be a more contemporary product.

wine as part of their development as career professionals, but also lifestyle, food and wine is becoming more of the culture.

Many new people are coming to wine, I am talking about people 25 years old and up, I think it is a great opportunity for them to become more international and have an appreciation of wine and appreciation of the world’s foods.

Wine to me is one of those really social but relaxing experiences and so people that drink wine generally have a better lifestyle and are generally more concerned about their health and having an enriched life.

: You single-handedly jumpstarted Wolf Blass’ white wine range while producing hundreds of medal-winning wines along the way. What inspires you as a winemaker to consistently come up with fresh innovations?

A: I am a great believer in respecting the past and where we have come from but also establishing the future. And today is going to be someone else’s past so we should never live in the past, we should be respectful of the past, but we should always move forward because I think if you stand still, and this applies to every bit of your life not just wine, if you stand still people will go past you. In : What do you think about the current state of the wine industry in Southeast Asia, your career, you must continually look for development and improvement and it is the especially in Indonesia? same with wine, if you become complacent, A: I think that Southeast Asia and if you think you have made the absolute best Indonesia are like many other markets, it is an exciting time for the wine industry, many wine, then that is destined for failure, you younger professional people are coming into must always challenge.

Also, with the sponsorship of Manchester City we are releasing a series of limited release Yellow Label wines, which will be with different football players in different modes on the label. And something that we have been doing for the past few years is releasing for Chinese New Year, a wine for the year of the rooster, we will have a special limited release. With these products we are looking to make a much more interesting and approachable product for the new generation of wine consumers.

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vintages. I don’t think there would be many wines around the world, certainly wines that I know, that would be even remotely close to that, without a doubt the most awarded wine. But it is winning today, so the 2012, out of its first six showings, had five gold medals and a silver out of six wine competitions, so even though it’s been made for 40 years, it is still as relevant today as it was back in 1973. We have been able to evolve the wine but still keep the overall You bring energy and challenges to the more styling the same as the original wine; that I established, and the more experienced of us think is what I have brought to Black Label, bring stability so that we don’t go off on too to be able to keep it relevant, modern in styling but still respectful of the original. many tangents so it’s very vibrant.

That is why I like wine competitions because they give you an independent review of your work, by doing that we can see whether we are relevant for today or not. To me that is a really important part of going into wine competitions, as well as the marketing aspects of it, but from a purely wine-making perspective, it keeps us fresh and alive and it is the same with our wine-making team, we have a good mix of experience and youth.

: You’ve also brought the Wolf Blass Black Label to the world’s attention. Would you say this is among one of your biggest achievements?

A: Black label really was a wine that Wolf Blass, our founder, started back in 1973 and he established the style of Black Label.

I took over as chief winemaker in 1996 and from 1998 with Black Label we kept the style and the overall flavour structure that Mr. Blass started in ’73, plush mid palate, lovely depth of flavour in the middle and softer tannins, but brought it to the modern world with much more vibrancy and freshness and brightness. But the interesting thing with Black Label is that we just released the 40th vintage in Australia.

And I went back over the show records for those 40 vintages for the release and without a doubt Black Label is the most awarded Australian red wine over those last 40 years, so in a normal year, if you made a really top end wine and if you won four or five gold medals, you would be absolutely ecstatic.

Over 40 vintages, the averages is over seven gold medals, over 300 gold medals for 40

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: Given your family’s background, I’m curious as to how you first picked up an interest in wine?

A: Having grown up in a Methodist family with no alcohol encouraged particularly young males to experiment with things that their parents said were not good for them, but that maybe were worth assessing on their own. So my parents told me not to gamble, and I didn’t gamble, they told me to live a moral life and I have been married for 42 years, but they said don’t drink and I failed that, but my parents were very proud of what I have done and achieved and the modern world is very different to when I grew up. I was very fortunate that I got a job at the Australian Wine Research Institute when I was at university and that really encouraged me to get into the wine industry.

I have been very lucky, the one thing I always say is that I get paid for my hobby and I don’t want to ever retire, I see wine as part of my life and so I always want to work in and around wine because it is what makes me who I am.

: And what do you imagine doing right now if you hadn’t been in the industry?

A: It’s interesting, and this sounds probably a little bit strange, but I am fascinated by genetics and there is a lot of microbiology in wine, so my background is microbiology.

It is a fascinating subject, but I couldn’t stand being stuck in a laboratory all my life and that’s why I didn’t go into genetics; I am fascinated by the subject but I couldn’t live in a laboratory all my life. When I was in school I was very good at science and mathematics. I have a brother who is nearly five years older than me, he is a geologist and he encouraged me to go into medicine, but I can’t stand blood, I faint at the sight of blood so medicine was never going to be where I was going to end up. And the fact is, to see people enjoy a wine that our team made is great satisfaction, to me there is nothing better than seeing someone enjoy it and have a great experience with one of our wines. : What advice would you give to young winemakers trying to make a break in the industry?

A: This is a difficult question; if you don’t come into the wine industry with passion, then you are not going to be successful.

You need a strong work ethic because winemaking can be very demanding particularly during vintage, long hours in the vineyards and winery, so you need dedication. The real key is love of wine, this is a good start for a career in winemaking.

We all talk about science and we all talk about art but really at the end of the day, people who are conscious of fine detail do not accept compromise and have attention to detail are the ones who are going to make it. (www.wolfblass.com)

Top

Editor's Picks

Black Label Cabernet Sauvignon Shiraz Malbec

Gold Label Adelaide Hills Chardonnay

The most iconic red in the Wolf Blass portfolio, Black Label is very much about crafting the finest red blend from South Australian vineyards. With intricate complexity, intensity of fruit and magnificent structure, this is a wine to be savoured during life's extraordinary moments. A powerful expression of the Wolf Blass philosophy of synergistic blending, the Black Label Cabernet Sauvignon Shiraz Malbec is built on persistence of flavour, seamless texture and long, velvety tannins. Opulent yet elegant fruit provides richness, depth and exceptional complexity.

The Gold Label collection is created with the winemakers selecting the definitive varieties of the very best South Australian wine regions to produce progressive, elegant wines that showcase both regional and varietal excellence. A range of wines that make any celebration unforgettable, the Gold Label is a statement of uncompromised quality. A complex, elegant sparkling wine from the Adelaide Hills, a region renowned for its cool, high-altitude terroir. Ideal climatic conditions provide optimum development of expressive regional character, clarity of fruit, and palate finesse.

Pairs well with Slow-roasted venison shoulder with rosemary and soft polenta, or vintage cheddar with walnuts and honeypoached quince.

Pairs well with Smoked salmon blinis with crème fraÎche and chives, or fresh strawberries with mascarpone.

Grey Label Shiraz

Yellow Label Shiraz

Grey Label wines are unique and distinctive, rich in regional character and varietal expression. Highly acclaimed and proudly iconic, the Grey Label range offers benchmark South Australian reds from exceptional vineyards, crafted with the character to age impeccably yet with plush, rich, mid-palate fruit that allows for immediate enjoyment. The definitive expression of McLaren Vale Shiraz, the Grey Label Shiraz is a sophisticated, richly flavoured wine that highlights the distinctive Wolf Blass hallmarks of power and elegance through its plush fruit palate and layered complexity.

An essential core of Wolf Blass winemaking, Yellow Label has delivered exceptional quality for nearly 50 years.

Yellow Labels are bright, fruit-driven and full of flavour, pairing perfectly with food to help make any meal an occasion.

It is an outstanding range of wines selected from the finest South Australian regions.Selected batches of fruit from premium South Australian Shiraz vineyards are brought together in a wellstructured wine displaying attractive berry and spice characters supported by subtle creamy oak and finishing with fine, velvety tannins.

Pairs well with Slow-roasted lamb shanks with plum and rosemary, or braised beef with black bean sauce.

Pairs well with Rare roast beef and horseradish sandwiches, or grilled lamb cutlets with sweet potato chips.

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exquisite Cocktails

Milton Alatorre

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¨ Exquisite Taste meets

Patrón’s Milton Alatorre / at the WooBar’s Intimate Sunset Cocktails event /

Patron XO Cafe Incendio

Milton Alatorre, regional director of marketing and commercial strategy for Asia Pacific with Patrón Spirits International, was recently in Bali launching three new Patrón cocktails using some of the brand’s superb innovative tequilas. At one of W Bali’s famous Intimate Sunset Cocktail events at the WooBar, Exquisite Taste spent an evening chatting to Milton, who coincidentally hails from Mexico, the home of tequila, about his role, his passion and his life.

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By Christian Galbraith

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Mexican Mango Roska, LA Likers & Chili Coffee Martini

: Regional director of marketing and commercial strategy for Asia Pacific in Patrón Spirits International. It’s quite a cool title, so what is it you actually do?

A: In fact, it’s not only the title that’s cool actually it really is a very cool job. Part of the work I have to undertake is to educate the consumers about tequila categories. I do this by explaining what the spirit is, how it’s made, what it’s made from and what the differences are between a 100 percent agave and tequila mixto for example.

I’m also responsible for the marketing activities within the Asia Pacific (APAC) region too. So, as well as launching new products at events like this, I also look for new opportunities to develop the brand throughout APAC. I find new ways to connect with consumers and foster favourable relationships that will expose

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them to Patrón and the premium quality products we offer as a brand. : You worked for the Tequila Regulatory Council based in Shanghai, before that.

What brought you to Asia?

A: I was fortunate enough to receive a scholarship from the Mexican government to study a business program in China.

A: Patrón is the best company I could possibly join within the tequila industry.

It is the company that changed the image of tequila and positioned it as a lifestyle product and not just a rough spirit. Patrón became the standard for the ultra-premium tequila industry and is the company that leads in terms of trends, technologies, quality and innovative products. Patrón is more than just a brand; it is a reflection Part of that program was to explore and of every person who works within the learn about the culture of doing business in company, a reflection of the commitment to China and also to learn the language so I could offer practical support and guidance to ensuring that our exacting quality standards are maintained throughout production.

Mexican companies wanting to do business in China. So this is how I first came to Asia and, once here, I instantly fell in love with : Established in 1989, Patrón crafted the it. world’s first ultra-premium tequila. What was the concept behind such a bold move?

A: In the US and many other markets, : What attracted you to the Patrón ultra-premium is a category distinction for brand?

Milton Alatorre

from the blue agave and no more than 49 brands priced at the top of their category.

We didn’t come up with that, it’s an industry percent different sugars, while premium tequila is made from 100 percent blue agave term. sugar selected from only the best blue agave.

However the concept behind the brand Agaves are native to the arid and hot regions is based upon the founders' belief that of Mexico, such as Jalisco, the home of consumers were ready for ultra-premium tequila. People can really see the difference luxury tequila, a spirits category which at when they taste Patrón tequila or cocktails the time didn't exist. John Paul DeJoria using it as a base. This is why we hold events and Martin Crowley loved tequila and like this, so consumers and those in the their desire to create the best tequila in the trade can get firsthand experience of our world led them to the Highlands of Jalisco, brand.

Mexico. There they found tequila industry veteran Francisco Alcaraz and asked him to produce the most extraordinary, highest: Within the growing range of ultraquality 100 percent agave tequila possible. premium Patrón offerings; do you have a favourite?

A: I really do have too many favourites to : What is ultra-premium tequila? list! For others it’s really a matter of personal A: There are two categories of tequila: preference, whatever you enjoy. For example tequila and tequila 100 percent agave. The if you like the oakiness of aged spirits, first is made with at least 51 percent sugar

then Patrón Reposado or Patrón Añejo, or perhaps one of our aged Gran Patrón tequilas may be to your liking. If you prefer clean and crisp spirits, without any oak, then I would suggest you try Patrón Silver or Gran Patrón Platinum tequila or if you enjoy coffee then our Patrón XO Cafe is a must have! : What do you think is the best aspect of your job?

A: The best aspect of my job is that I’m not just promoting an excellent brand like Patrón, but I’m also promoting an ultrapremium and handcrafted product that represents and reflects upon a whole country.

Tequila; it is Mexico’s best ambassador. (www.patrontequila.com)

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It’s no secret that Southeast Asia’s signature dishes rival some of the world’s finest cuisines, so what better way to honour our home recipes than with a colourful and spicy cover theme solely dedicated to these delicious delicacies?

Ungrudgingly so, we therefore spent the past few months meandering our way across the region to explore some of the region’s most coveted signatures. From the famed babi guling at Ibu Oka in Ubud and the award-winning dim sum at Mott 32 in Hong Kong, to Singapore’s world-renowned chicken rice at Mandarin Orchard and Jakarta's extraordinary metre-long satay – we’ve got all of your cultural cravings well and truly covered.

Satay

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iverse and distinctive, satay or sate, depending on where you eat it, is one of Indonesia’s most popular foods. It’s claimed to have originated in Java and is widely available at restaurants and street vendors throughout the archipelago. Food historian and author of Satay, Jennifer Brennan, supports the

Java claim, although she points out its true origins are most likely based on the Indian kebab brought by traders, which in turn had earlier Arabic influences both in style and ingredients. In its basic form, satay is just seasoned, skewered and grilled meat or fish pieces, served most often with a peanut sauce and sliced rice cakes called lontong or

ketupat. The marinades and accompanying sauces are almost universally hot and spicy, but vary dramatically from region to region in both taste and complexity. The most popular meats are chicken, beef and goat, although some places, such as Bali, specialise in pork and minced fish.

Sana Sini at Pullman Jakarta Indonesia Satay is seasoned, skewered and grilled meat served with a variety of sauces, consisting of diced or sliced chicken, goat, mutton, beef or fish.

The more authentic versions use skewers from the midrib of the coconut palm frond, although bamboo skewers are just as common. The best part about satay is how it is grilled or barbecued over a wood or charcoal fire and then served with various spicy seasonings, such as peanut sauce or grated chilli and soy sauce.

Sana Sini at Pullman Jakarta Indonesia offers some of the best authentic Indonesian fare, including satay. What’s great about it is that the satays are cooked over a traditional charcoal fire, therefore preserving the fragrant sauce and adding a more authentic feel to the dish the way it’s meant to be enjoyed. (www.pullmanjakartaindonesia.com)

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Harum Manis Harum Manis takes satay to another level by including a 1-metre satay as one of its signature dishes. The dish consists of various types of satay on 30 skewers on a 1-metre long suitable for four to five persons. With most of the satay highlighting flavours of

Java and Bali, the complete range of satay includes wagyu ribs, maranggi beef, mbok Ayu chicken satay, kleweran satay, lamb satay, and Uni Ida Padang satay.

The impressive 1-metre satay is served on a long bamboo heater and comes with a thick peanut sauce, colo-colo sambal, Balinese sambal matah, as well as traditional pickles.

Harum Manis is the perfect place to enjoy an epic take on traditional Indonesian satay amidst an intimate surrounding and cultured Javanese ambience with an elegant twist on tradition. The venue takes advantage of Indonesian heritage to enrich its interior and architectural design. (www.harum-manis.com)

Sate Khas Senayan As one of Jakarta’s longest-standing restaurant chains, Sate Khas Senayan prides itself on offering the best side of its namesake. The peanut sauce at Sate Khas Senayan is particularly distinct – it is thick, rich and carries a perfect balance between sweet and savoury. Whichever outlet of Sate Khas Senayan you visit, the flavours of satay and its sauce are consistent thanks to a dedicated team of culinary experts and an owner who constantly strives to bring out the best in Indonesian food. Aside from lamb, chickenand Balinese satay, Sate Khas Senayan is also famous for its chicken skin satay, which is very chewy and deliciously juicy, and pairs fabulously with the restaurant’s signature peanut sauce. (www.sarirasa.co.id/sks)

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Nasi Goreng

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vailable on just about every Indonesian street and from some of the best restaurants throughout the nation, nasi goreng is a staple national dish. It shares the same humble beginnings as the myriad of other versions of fried rice seen throughout Asia as a way to avoid wasting cooked rice, of course, but the Indonesian versions tend towards being more fiery. Available

just about any time of the day, it was traditionally served at breakfast and made by using the leftover rice from the previous evening meal with shallots, tomato, chilli and scraps of meat or prawn fried together with garlic, shrimp paste, spices and egg.

Copious amounts of sweet soy sauce are drizzled in and caramelised throughout cooking, which adds to its distinctive smoky and earthy taste and smell. It varies

significantly throughout the country as local versions have evolved to exploit local produce and local tastes. As a restaurant dish, it is generally served with sambal, crackers, satay or fried chicken and often topped with a fried egg, whilst more creative restaurants have developed elaborate twists serving it as an accompaniment to lobster or freshwater crayfish, for example.

Kwee Zeen Indonesian fried rice – nasi goreng – was placed second in the World’s 50 Best Foods by CNN in 2011, pipped to top place by Indonesia’s rendang. We have to agree that a good nasi goreng is a divine comfort food. At the Sofitel Bali Nusa Dua's Kwee Zeen restaurant, Chef de Cuisine Isep presents a mouth-watering plate of goodness with surprisingly multi-layered flavours. It’s what his grandmother would have cooked if she was a five-star chef.

Using only the finest ingredients, the spices are cooked to fully develop the flavours and fragrances and become a heavenly paste that serves as the base. The rice is then fried in the spicy paste along with finely sliced onion, carrot and shallots and served with either rolled omelette or a fried egg on top, as well as succulent chicken satay in peanut sauce, with shrimp paste sambal and pickled vegetables on the side to offer the perfect contrast to the gorgeous fried rice. Heaven on a plate. (www.sofitel-bali-nusadua.com)

Maya Sanur A large scoop of fried rice served with pickles, various homemade sauces, crackers, fried chicken and topped off with an egg; the nasi goreng at Reef is true to its village roots but cooked using only the best ingredients. Rich and wholesome, the taste, texture and presentation is authentic whilst the spiciness à la carte is fairly mild, but fear not if you want it hot, the chef will make it as spicy as you like. Choose from a range of seating overlooking the turquoise waters off Sanur, including romantic gazebos set amongst the frangipani trees and water features. Reef ’s lunch menu also includes a range of healthy salads, sandwiches, wood-fired pizzas and fresh seafood making it ideal for groups and families too.

So if a traditional style nasi goreng lunch served in a classy, relaxed beachside restaurant is what tickles your taste buds, then why not head over to Reef at the Maya Sanur and pick up a real treat? (www.mayaresorts.com)

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The Stones Hotel-Legian, Bali - a Marriott Autograph Collection Hotel Generally speaking, nasi goreng is often one of the cheapest items on a menu - comfort food that can be enjoyed at any time of day.

However, if you're dining at The Stones Hotel – Legian Bali, the humble nasi goreng has been transformed into a fivestar masterpiece and is subsequently one of

the resort's standout dishes. This particular gourmet take on Indonesia's national delicacy sees giant hunks of the finest Wagyu beef gorgeously skewered and loaded atop a giant bowl of moreishly fried rice, served alongside a whole lobster tail that has been smothered with buttery goodness.

Crowning the dish, a perfectly fried egg and its bright yellow yolk begs to be broken, oozing its molten deliciousness throughout each delectable bite. Indulgent, rich and downright delicious, who knew comfort food could be so sumptuous? (www.marriott.com)

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Rendang

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he Minang Kabau people and their highly spiced cuisine have spread not only throughout Indonesia but into neighbouring countries such as Singapore and Malaysia.

Rendang, one such gastronomic delight and perhaps their most famous, appears to be first mentioned in Hikayat Amir Hamzah, a Malay chronicle dated 1511, as a meal

eaten on special occasions. Conventionally rendang uses coconut milk and beef as its core ingredients, but many variations using other protein-rich foods have evolved over the years. Like many of the most popular Indonesian dishes, it takes a long time to prepare before being slowly cooked, which intensifies the rich and spicy flavours of the chilli, pepper, spices, onion, turmeric leaves

and lime leaves that infuse and coat the meat. Traditional rendang is dry, cooked until almost all the liquid is gone, leaving the meat coated in the spicy almost fibrous sauce. It is usually served with rice. Wet rendang, or kalio, is similar but cooked for a shorter period so the liquid does not evaporate, meaning the meat is served in a thick, succulent spicy sauce.

Merah Putih Celebrating Indonesia’s finest cuisine, culture, craftsmanship and people, Merah Putih is perhaps Bali's most famous highend Indonesian restaurant and refines the region's classics. Easily the most popular dish on its ever-changing menu is the beef rendang, and for good reason, too.

It transforms this traditional signature into sumptuous gourmet bites, using imported beef shanks that are simmered in a Sumatran coconut milk curry for hours until tender. The rich, juicy, marinated meat is then served over homemade steamed buns with some pickled cucumbers and green chill sambal for a typical Indonesian kick. (www.merahputihbali.com)

Tamarind Kitchen & Lounge At Tamarind, the signature restaurant of the Nusa Dua Beach Hotel & Spa, the menu's Indonesian delicacies are designed to celebrate the true flavours of the archipelago. Doing exactly that, the signature beef rendang is traditionally slow-cooked and spiced using all the right ingredients. Over 20 different local spices, roots, herbs and vegetables, including lemongrass, galangal, ginger, cinnamon, shallots and kaffir lime leaves, are ground by hand in a mortar and pestle to help flavour fine chunks of beef that are then simmered over hours in fragrant coconut milk and served with aromatic jasmine rice and traditional condiments. Tamarind is headed by young and talented Indonesian chef, Widi Arguno, who regularly travels all over the world to explore the secrets behind local ingredients. (www.tamarindrestaurantbali.com)

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Tiger Palm Created by Indonesia's famed “Street Food Chef � Will Meyrick, the Kandar Beef Rendang at Tiger Palm is not only an honourable celebration of Indonesia's beloved delicacy, but is also testament to Chef Will's renowned culinary approach: to bring generations-old recipes and

authentic cooking techniques to the dinner table using refined, premium ingredients.

Unsurprisingly so, the Kandar Beef Rendang is one of Tiger Palm's most popular dishes, truly representing Southeast Asia's melting pot of regional cultures.

Balancing traditional ingredients in one scrumptious, slow-cooked stew, the recipe sees succulent beef tenderised over hours in black soy to give the sauce its darkness and

subtle umami tang, whilst a little fenugreek, galangal, turmeric, ginger, lemongrass and coconut milk infused with curry leaves gives the dish its rich and spiced creaminess that works in textural harmony with woodsteamed, Kandar-style rice served alongside.

Cultural, culinary perfection. (www.tigerpalmbali.com)

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Sop Buntut

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xtail soup, or sop buntut, has legendary status in Indonesia mainly due to its resurgence in the 1970s at the Bogor Café in Hotel Borobudur in Central Jakarta.

Looking to introduce new Indonesian dishes it began to refine the recipe and make it more representative of local cuisine. It was an instant and massive success and today

Hotel Borobudur Jakarta Oxtail soup à la Hotel Borobudur is true Indonesian culinary legend. For decades, after a night out on the town, the city’s glitterati have headed to the Bogor Café for a bowl of oxtail soup while they unwind and chatter about the evening’s exploits.

It's no surprise then to hear the hotel’s food and beverage director estimates that an amazing 2.5 million portions of oxtail soup

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remains the most popular choice for sop buntut connoisseurs over 40 years later.

Today adaptations, including the fairly recent sop buntut goreng, fried oxtail soup, can be found in specialist outlets, international hotels and even in franchise restaurants in malls throughout the country. Sop buntut is made using beef tails and is probably a development of the 17th century oxtail

soup popular in London created by Flemish Huguenot immigrants and brought to Indonesia by the Dutch. Made using slices of heavily seasoned boiled, fried or barbecued oxtail, served in a rich clear beef broth, it also contains potatoes, carrots, tomatoes, leek and celery, and is topped with fried shallots before being enjoyed with rice, krupuk, sambal, sweet soy sauce and lime juice.

have been sold in the hotel since it was first brought to the menu way back in 1974.

stock, sprinkled with fried shallots. But discerning connoisseurs demand the ability to tweak the seasoning to their own idea of perfection, thus it is served with slices of lime, a tomato-chilli sambal, pickles and melinjo crackers.

The Hotel Borobudur has very strict guidelines; the oxtail is imported from Australia and must satisfy stringent criteria, not least regarding size, weight and fat content. The clear stock is made to a specific, carefully guarded recipe that incorporates a delicate balance of the riches of the Spice Islands, including nutmeg, cloves, ginger and black peppercorns.

Freshly prepared each day, Café Bogor's Indonesian-style oxtail soup features chunks of prime oxtail, carrot, tomato, potato and leek in an awe-inspiring

That this Jakarta classic remains in such demand – they sell around 350kg every day in the hotel’s food outlets, as well as serving it at banquets, weddings and outside events – is truly amazing. We can highly recommend joining the crowds and finding out for yourself! (www.hotelborobudur.com)

Biku Located in the heart of one of Bali's major tourist zones on Jalan Petitenget, Biku is a popular and unique venue being a combination of tea lounge, restaurant, antique and book store, all housed together in a beautiful ancient Javanese teak joglo.

Famous for its afternoon tea and distinctive

atmosphere, Biku is a fusion of East meets West, modern meets traditional. As well as afternoon teas, some terrific cakes and a range of international dishes, it serves a host of excellent Indonesian food, including one of the best sop buntut in Bali.

The Biku sop buntut features meaty pieces of oxtail served in a piping hot broth. The broth itself is rich, buttery and dark, packed

with carrots and sliced boiled potato.

Although spiced, it is not overpowering.

Accompanied by a large fat crispy cracker, water spinach drenched in tomato sambal and either white or brown rice topped with shallots, it is a delicious take on this classic dish. To avoid disappointment, booking via the website or by phone is highly recommended. (www.bikubali.com)

Kwee Zeen No matter whether it's a street-side cafĂŠ or dazzling hotel restaurant, if it serves sop buntut, then this iconic oxtail soup is bound to be amongst the most popular dishes on the menu. Throughout the archipelago Indonesians seem to have a near addiction to this wholesome and hearty meal, and its status and popularity ensures it is present even on the menus of many of Bali's five-star luxury resorts. In fact, this is where some of the best are to be found, like at the Sofitel Bali Nusa Dua where Chef Isep, chef de cuisine at the award-winning Kwee Zeen restaurant, oversees a plethora of superb classic Indonesian dishes including one heck of a sop buntut. Beautifully presented in a natural clay pot over candlelight, the spicy broth is rich and crammed with oxtail, tomato, potato, greens and carrot and garnished with fried garlic.

Served with crispy shallot-topped white rice, crackers and secret recipe condiments, it looks as delightful as it tastes. (www.sofitel-bali-nusadua.com)

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Ikan Bakar

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erved with rice, sambal belacan (shrimp paste with chilli) or sambal kecap (chilli and shallot in sweet soy sauce) ikan bakar is one of the classic Indonesian dishes enjoyed at roadside cafes, beach grills and fine restaurants throughout the nation.

With such an abundance of fish species and numerous distinct ethnic influences, various regional styles have emerged such as Sundanese ikan bakar Cianjur using

carp and gourami, and from the beach town with some of the most famous grilled fish restaurants in Indonesia, ikan bakar Jimbaran.

a spicy mixture of ground shallot, garlic, chilli, coriander, tamarind, turmeric, galangal and salt before grilling over an open charcoal fire.

Whilst the species differ, the techniques used to prepare and cook the fish remain fairly constant. Fresh-caught fish is usually brushed with a mixture of sweet soy sauce and coconut oil before and during grilling.

Sometimes the fish will be marinated with

In Java, the taste is sweet because of the liberal use of sweet soy sauce, whilst the Sumatran ikan bakar is spicy. In Manado and Maluku ikan bakar is often topped with the deliciously hot dabu-dabu.

Moringa Moringa has been designed to be a convivial meeting place, bringing people together to enjoy their time in an attractive setting.

The casual bistro-style restaurant has a colourful interior, with Asian murals and plush seating that entice guests to relax and post shots of the cosy interior on their social media feeds.

Of course, it also serves delectable treats whatever your mood, from snacks to filling meals. One of our favourites is the ikan bakar bumbu rujak, grilled marinated fish served with a spicy young papaya salad and rice. The skin is divinely crispy and the scent of the rujak salad is so mouth-wateringly incredible that you will be drooling before it even gets to your table.

This deceptively simple meal was inspired

by Asian street food and grilled fish’s global popularity. The fish is purchased fresh every day from Jimbaran fish market, while the rujak salad ingredients are also sourced fresh in Bali.

The combination of the succulent meaty fish and the spicy, acid-sour, crunchy young papaya in the salad put this dish firmly among Moringa’s favourites. It is comfort food for everyone, proving that good food is not just for connoisseurs.

Located in the heart of the Kuta-Legian area on Jalan Dewi Sri, Moringa is easily accessible and has rapidly become a popular hang-out for friends to meet up. (www.moringabali.com)

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Bandar Djakarta Ancol A highly popular indoor-outdoor restaurant overlooking Jakarta Bay, Bandar Djakarta opened in Ancol in 2001 and proved so popular that other outlets have popped up across the city, as well as in Surabaya.

Bandar Djakarta’s vision is for all its guests to go home with a smile and we certainly do when we indulge in one of our many favourite dishes here: the grilled ikan sukang in the signature Jali sauce. This is a simple dish – grilled fish in a deep red sauce.

The mouth-watering spicy sauce, which has just a hint of sweetness, is smothered over the densely textured white fish while it is grilled ensuring every mouthful is an explosion of satiating perfection. (www.bandar-djakarta.com)

Bubu Seafood and Chinese Restaurant Another editor’s pick in Bali for ikan bakar is Bubu Seafood and Chinese Restaurant in Nusa Dua. A bamboo, wood and thatch venue with an outdoor pond, water features and dangling greenery, Bubu offers you the chance to pick your fish – or lobster, crab or prawns – as you walk in, decide how you want it cooked and what sauce you want with it. We love the grouper simply grilled with butter and garlic, served with white rice and spicy sweet soy sauce, tomato chilli sambal, Balinese shallots, chilli and coconut oil sambal and extra butter-garlic sauce. The meaty white flesh is delightful and the condiments offset this deeply satisfying meal perfectly. (www.rama-restaurants-bali.com/buburestaurant)

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Babi Guling

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he oven and open-fire spit roasting of whole pigs is a common practice in many parts of the world with the roasting of younger suckling pigs often being particularly popular at feasts due to its extremely tender meat.

Roast suckling pig, or babi guling is one of Bali’s most important celebratory dishes.

It has become internationally famous as a delicacy sought out by tourists who visit the

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island, as well as being served at important religious and social occasions, it’s also readily available at both specialist roadside eateries and many restaurants.

Recipes are handed down through families and closely guarded. Preparation starts by first stuffing the whole suckling pig with basa gede paste, a paste made from mashed shallots, garlic, ginger, turmeric, chilli and

of tables, indoor fish basket booths and al fresco banquet tables, all with open views over the curvaceous pool and Seminyak’s famous beach, Starfish Bloo offers guests an There are, of course, alternatives to eating babi guling street side due to its iconic status upbeat exotic dining experience. The freeflow packages and in-house DJ help create and popularity. In fact, the island’s most a party atmosphere that really complements famous dish features prominently on the the fantastic buffet. menus of some of the island’s most popular restaurants. Take W Bali in Seminyak, If you fancy something a little quieter, try for instance, where suckling pig features FIRE, the resort’s outstanding grill, as part of the celebrated Sunday brunches which offers an equally impressive buffet in both its restaurants. With a selection

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shrimp paste. The skin of the pig is rubbed with turmeric before being spit-roast over an open fire. Basting throughout the six-hour roasting process results in the gorgeous thin crispy skin, which when cut off reveals the succulent meat below. Most restaurants with babi guling on the menu have a range of set dishes offering variations of crispy skin, loin, satay, pulled pork, blood sausage, spiced soup, rice and vegetables.

with a large selection of à la minute dishes and drinks. Starfish Bloo and FIRE are two of the most popular Sunday brunches in Bali and both serve an excellent traditional-style suckling pig that comes complete with all the components, such as spicy sausage, lawar , pulled meat and the delicious authentic condiments.

Reservations are highly recommended at both Starfish Bloo and FIRE. (www.wretreatbali.com)

Padma Resort Legian Another excellent way to experience this most Balinese of dishes is to join one of the many cultural dinners hosted at hotels throughout the island. One of our favourites is the Balinese Buffet Dinner held every

Wednesday night at DONBIU, the relaxed and airy all-day dining outlet at the Padma Resort, Legian.

Slowly cooked for about five hours, DONBIU's succulent babi guling is accompanied by a selection Balinese sauces, lawar babi (traditional Balinese urap with pig’s blood), urutan (pork sausage) and kerupuk kulit babi (pork crackling). As well as an extensive buffet featuring all your Balinese favourites, such as star fruit

leaf and crispy pork skin salad, the famous duck dish, bebek betutu, satays and desserts such as kue dadar guling, a thin Balinese crepe served with coconut and palm sugar, guests at DONBIU can also enjoy cultural performances and live music throughout the evening.

The buffet opens at 6.30PM every Wednesday evening, with cultural performances at 7PM and 8PM. (www.padmaresortlegian.com)

Warung Babi Guling Ibu Oka Discreetly hidden but close enough to the tourist trail so as not to be difficult to find, is one of Bali’s most celebrated eateries, Warung Babi Guling Ibu Oka. Located pretty much in the centre of Ubud on Jalan Tegal Sari, just behind the illustrious Royal Palace, it has a reputation that spans the globe and is a favourite with both locals and tourists alike, all eager to sample Bali’s most famous dish prepared and served in the time-honoured Balinese way.

The pigs are cooked close by in Ibu Oka’s kitchens and arrive by motorbike before being sliced and served in a traditional rattan bowl with rice, crackling, sausage, traditional Balinese lawar (spicy vegetables) and, of course, Ibu Oka's special secret sauce.

With a no-reservation policy, Warung Babi Guling opens around 10.30 AM and is generally full until the last of the 30 or so suckling pigs is gone.

(Jalan Tegal Sari, Ubud)

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Hainanese Chicken Rice

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he popular Singapore chicken rice is normally referred to as Hainanese chicken rice due to the ethnic origin of the early migrants from Hainan Island who brought the dish with them. The dish usually uses older, plumper chickens and is prepared using the traditional methods, which involves poaching the whole chicken in not-quite boiling water. The fatty stock is skimmed off

and, along with ginger, garlic and pandan leaves, is used to cook the rice, producing oily rice that is bursting with flavour. The whole chicken is plunged into ice straight after cooking to create the jelly-like coating before being sliced and served with the delicious rice and condiments.

Known as Uncle Commie the first chicken rice vendor was Mr. Wong Yi Guan who

peddled his chickens to the Hainanese community around Purvis Street and Seah Street. He later opened a shop in Purvis Street providing Singapore with the first of its fixed Hainanese chicken rice stalls.

At a time when meat was a luxury for the poor, Uncle Commie was named, not for his political beliefs, but because of his habit of distributing unsold chickens free of charge to his less well-off neighbours.

Chatterbox at The Mandarin Orchard Although normally associated with hawkers and food courts, Singapore's illustrious Hainanese chicken rice dish is also a prominent feature in many high-end eateries and the Legendary Mandarin Chicken Rice is considered by locals and visitors alike as one of the best. Served with bowls of spicy chilli sauce, ginger paste and rich dark soy sauce, the lean sliced chicken is moist and

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tender and the fragrant rice bursting with complex flavours. The soup is rich yet brothlike and finishes off the restaurant's most popular set meal to perfection.

Chatterbox is situated on level five of the Mandarin Orchard, located in the heart of Singapore's Orchard Road retail district, and is just a five-minute walk from both

Somerset and Orchard MRT stations.

Beautifully presented and forever popular, Chatterbox has been offering an exquisite take on this famous local everyday dish since 1971. For those in Singapore, the Legendary Mandarin Chicken Rice is available for office or home delivery via Deliveroo. (www.mandarinorchard.com/sg)

The Big Bird in Balmoral Plaza Endorsed and frequented by one of Singapore's favourite daughters, pop icon Stefanie Sun, The Big Bird in Newton is one of the city's most popular chicken rice outlets. The chef and owner, Derek Chen, and his wife Bessie opened the first of their two restaurants in 1998 at Parklane Shopping Centre and expanded a year later into Balmoral Plaza.

The opening followed a decade of experimenting with flavours and techniques, resulting in a unique, fiery style that has taken the city by storm.

The chicken is always thick and tender and unusually it is also served warm. The rice is fragrant and packed full of delicate flavours, with ginger, garlic and pandan being prominent - and then there is the punchy, rich, red chilli sauce. For those who like it hot, it is a match made in culinary heaven!

The Big Bird started out as a humble chicken rice restaurant but today offers a wide selection of other traditional regional dishes.

Balmoral Plaza can be found at 271 Bukit Timah Road, around 10 minutes’ walk from the Newton MRT station on the Downtown Line. (www.thebigbird.com.sg)

Tian Tian Hainanese Chicken Rice

Possibly the most famous of the contemporary chicken rice brands is Tian Tian Hainanese Chicken Rice, which now boasts four outlets. The original is located in the celebrated Maxwell Food Centre and has attracted serious praise from a long list of renowned international chefs, including Gordon Ramsay, Tetsuya Wakuda and most recently the highly acclaimed chef,

writer and culinary personality, Anthony Bourdain.

The generous sliced chicken and fragrant rice is served slightly chilled, the traditional way and, as the now retired founder Madam Foo Kui Lian suggests, "this is very refreshing on a hot day." Compared to some it is quite light and has a buttery taste and

texture that is smooth and soft. The sauce, served as a condiment, is spicy, however, and incredibly rich.

Tian Tian Hainanese Chicken Rice can be found at stall 10 in the Maxwell Food Centre, but most likely all you need to do is look for the longest queue. (www.tiantianchickenrice.sg)

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ChilLi Crab

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ossibly the most popular of all Asian crab dishes, Singapore chilli crab is a dish regularly eaten with bread, steamed buns or rice. Due to the lashings of rich gravy and the natural tenacity of crab shells, it’s also one of the most messy to eat. After the crab has been cleaned it’s chopped into smaller pieces and deep-fried in oil; then transferred to

a second pan to be deep-fried again in the gravy with corn flour and beaten eggs added to thicken towards the end of cooking. Mud crabs are traditionally used because they are meaty and flavoursome. The gravy varies but, despite the dish’s name, it’s rarely over spicy. Chilli crab was invented by Cher Yam Tian in the 1950s when she added bottled chilli sauce, instead of tomato sauce, to

her crabs. However it was Hooi Kok Wah who popularised the dish when he opened Dragon Phoenix in 1963. Hooi produced a sour version using lemon juice, vinegar, sambal and tomato paste instead of bottled sauces and it is this style that has today become one of Singapore’s most famous and sought-after dishes.

No Signboard Seafood

white pepper crabs. She wistfully tells of how the stall sold only three crabs per day... a far cry from today!

and remains a true crab-by-the-roadside experience of old. The dish itself can be ordered with varying degrees of spiciness to suit anyone’s taste.

Famous for its chilli crab, No Signboard Seafood in Geylang is the original branch of the very popular Singaporean seafood restaurant chain created by Madam Ong Kim Hoi almost 40 years ago. Back in the late 1970s, Madam Ong opened a stall in the Mattar Road Hawker Centre selling

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Her stall never had a signboard, but by word of mouth gained a large following at a time seafood was not a popular hawker food. In 1981, when she opened the first restaurant, she adopted the No Signboard name. With both outdoor and air-conditioned areas, the Geylang outlet reminds diners of old Singapore

No Signboard Seafood in Geylang can be found at 414 Geylang Road, about five minutes’ walk from Aljunied MRT station.

For the location of the other outlets, check the website. (www.nosignboardseafood.com)

Long Beach Seafood Restaurant Tempted by a more spiced-up version of chilli crab? Then Long Beach’s celebrated chilli crab might be just the dish for you.

Sweet and savoury, it is a perfect blend of

chilli and tomato sauce and served with fried or steamed buns. Created by the awardwinning Long Beach team and served up to a long list of distinguished political leaders and famous guests, such as Morgan Freeman and more recently Lady Gaga, Long Beach Seafood is a favourite spot with Singaporeans who, aside from the splendid chilli crab, also enjoy a diverse range of signature dishes and exotic seafood dishes, such as wild empurau Fish in Thai sauce, live

golden striped lobster, Scottish royal scallop with passion fruit sauce and another house speciality, the deep-fried black pepper crab.

Since it opened in 1946, the brand has gone from strength to strength with outlets opening throughout the state. The main, and for many the favourite, Long Beach Seafood restaurant is located at 1018 East Coast Parkway. (www.longbeachseafood.com.sg)

Melben Legend Seafood Away from the usual Singapore tourist restaurant trail, but easily accessible, we find a true culinary gem; the delectable Melben Legend Seafood, home to some of Singapore’s most popular crab dishes.

From its beginning in 1985, Melben Seafood restaurants have steadily expanded throughout Singapore as they have gained a reputation for offering some of the best chilli crab and crab bee hoon soup in the city. Building on the expertise of founder Melvin Soon, the chain prides itself on giving its customers an authentic taste of Singapore but at affordable prices. The rich chilli crab is delicious and available at market price. Served with soup and rice noodles, it is available to eat in or take away.

Melben Legend Seafood can be found at 9 Opal Crescent, about 10 minutes’ walk from Potong Pasir MRT station. For the location of the other seven Melben outlets, check out the website. (www.melben.com.sg)

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Singapore Wonton

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ingapore is famous for its wonton noodles; they are available everywhere – from restaurants, food courts, supermarkets and street vendors throughout the city-state.

But the deliciously famous wonton, the steamed dumpling used in the noodles

Da Jie Famous Wanton Mee To anyone who has lived or spent time in Hong Kong, Singapore's famed wanton mee must appear quite a misnomer. That aside, the city's own version of this ancient Chinese dish is today one of the most popular fast foods available throughout

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dish, originates from China, Hong Kong to be exact, and arrived here with the early Chinese migrants. In Hong Kong, wonton noodles are usually served in a thin hot broth with added leafy greens. Shrimp wonton is the most popular, although variations including minced pork and fish

are commonly available. This style is also popular in Singapore, however the local wonton mee variation often sees the soup and wonton served separately. The noodles are served relatively dry topped with wonton, garnishes and sauce. The soup is thin and either consumed on its own or used as a dip.

Singapore and consumed in huge quantities by both locals and visitors alike.

five-minute walk from Farrar Park, on the North East Line and is a no frills, no fuss outlet serving its famous mee in both soup and dry style, alongside its equally famous chicken feet.

Throughout Chinatown, and at most of the hawker centres found throughout the city, you will find stalls selling this famous dish.

But some of the best are concentrated in the Kallang district, with Da Jie Famous Wanton Mee, found at the junction of Jalan Basar with Sam Leong Road, being amongst the most renowned. It's about a

The locals seem to go for the soup version, which is tasty and filling - the hallmarks of great hawker food. Buy inside and eat under the covered tables outside.

(209 Jalan Besar, Singapore)

Master Tang Wanton Mee Opening earlier this year, one of the newest, must-try wanton mee outlets is Master Tang Wanton Mee. Located in the Kopitown Coffeeshop, 10E Sixth Avenue, Bukit Timah, it's just a stone's throw away from the Downtown Line's Sixth Avenue station and helmed by the venerable Mr. Tang, who at over 80 years old must surely be one of the oldest hawkers in town.

Mr. Tang was the head chef at Crystal Jade Kitchens for 17 years before retiring to open the famous Guang Zhou Kitchen in the Chinatown Food Centre. His popular new venture sees him once again excelling in what might be considered his signature dish. With thin noodles, a rich broth and wantons filled with minced shrimp and pork, a recipe Mr. Tang has perfected through the years, the wanton mee certainly lives up to its billing.

(10E Sixth Avenue, Singapore)

Kok Kee Wanton Mee Just a 10-minute walk from Boon Keng or Farrer Park MRT stations on the North East Line, some say, Kok Kee Wanton Mee, a name that just rolls off the tongue, sells the best wanton noodles in town, whilst other Singaporean foodies suggest they are merely excellent. In fact the popularity of Kok Kee Wanton Mee forced them to relocate last year to the Lavender Food Hub, a hawker centre found within the Zhuge Liang Hoa Nam Building, located between Jalan Basar and Foch Road in Kallang.

The new place is larger and appears to be not quite as busy, which may or may not be a good thing depending on what you seek.

The wanton mee however is just as addictive, with the thin and springy noodle-wanton combination topped off with the special secret sauce that Kok Kee is famous for.

(380 Jalan Besar, Singapore)

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Dim Sum

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im sum is an integral part of global Chinese culture and its creation is an art form. Although today dim sum is inextricably linked to Cantonese cuisine, it is believed to have been first made in Northern China, a claim supported by ancient poetic and musical references that predate Christianity. Literally meaning ‘to

Lung King Heen Executive Chef Chan Yan Tak is the man behind the intricately designed menu at Lung King Heen – the signature restaurant of Four Seasons Hotel Hong Kong and the world’s first Chinese restaurant to be awarded the Michelin three-star rating. The dim sum here is the most popular choice for

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touch your heart,’ dim sum menus offer an assortment of bite-size dumplings, steamed dishes and other, often delicate, morsels.

Originally it was only for the emperor and other wealthy nobles, but over time it was served in tea houses along the Silk Road.

The original shape and fillings depended upon origins, with the best, it is said, to be from Southern China, Canton and Hong

Kong. Today modern chefs are exploring the boundaries and are creating some incredible dim sum. But it was in the early 20th century that the major developments occurred as the rich traders and nobles began to frequent the many establishments found on the Silk Road who vied for their business by offering ever-more creative food.

patrons and represents a variety of classics, as well as new interpretations featuring unique pairings or luxurious ingredients. One of Chef Tak's most famous creations is his version of the classic barbecued pork bun.

Traditionally pork buns have a sweet pork filling encased in a spongy steamed shell, and in Hong Kong, there is also a famous local pastry called a pineapple bun. Chef Tak thought to combine the two to give pork buns a unique Hong Kong twist. He also added luxury and texture by adding pine

nuts to the savoury pork filling and as such, his creation has now become so popular you can find imitations in other restaurants in Hong Kong. Also look out for the baked whole abalone puff with diced chicken, using the highest quality abalone sliced on a diagonal for ease of eating, and a pastry crust to soak up the delicious sauce. (www.fourseasons.com/hongkong/dining/ restaurants/lung_king_heen)

Mott 32 Named after New York’s first Chinese convenience store - 32 Mott Street (which jump-started Chinatown in NYC) - this fine-dining restaurant delivers farm-to-table cooking in an east-meets-west industrial setting: a New York loft decked out in

whimsical Chinese décor with imperial elements. The dark and spacious 700 sq.m. location perfectly captures retro China at its best and is nothing like a typical dim sum restaurant, which adds to its appeal.

Representing Hong Kong to a tee, Mott 32 shifts focus back to ingredients and generations-old recipes of traditional Cantonese, Sichuan, and Beijing dishes.

Not your average run-of-the-mill dumplings, at Mott 32 you get to pick between fancy dim sum selections such as crab and caviar, Iberico pork, Shanghai soup, dumplings, soft quail’s egg, black truffle siu mai; black cod, black truffle, fresh dill spring rolls; and even soy sauce ice cream! (www.mott32.com)

Spring Moon For a taste of classic Hong Kong in its purest form, the array of dim sum that comes out of the Spring Moon kitchen is simply palate-inspiring. The restaurant is one of the major draws at The Peninsula Hong Kong, designed to look like a 1920s Shanghai dining room complete with reproduced items from the Ming and Qing dynasties and the 18th century French royal family, as well as Portuguese armorial pieces. The restaurant's mouthwatering, must-try dim sum options include the steamed shrimp dumplings with bamboo shoots, steamed chive dumplings with minced shrimp, Steamed Sicilian shrimp and minced pork dumplings, golden mashed taro with abalone, and baked barbecued pork puffs. Tea connoisseurs can also delight in Spring Moon’s dedicated tea counter with over 25 selected Chinese teas for expert tea pairings. (hongkong.peninsula.com/en/fine-dining/ spring-moon-chinese-restaurant)

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Roast Goose

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n many countries roast goose is normally something of a seasonal dish. In many Western European nations, for example, it’s a popular Christmas Day centrepiece where its size, distinct flavour and delightful appearance make it an ideal family meal.

Through the rest of the year, however, it seldom makes the family dining table and appears only rarely on restaurant menus. In

Ho Lee Fook A funky Chinese kitchen inspired by oldschool Hong Kong, Ho Lee Fook may well be a playful eatery with a tongue-incheek moniker, but the roast goose here is as serious as they come. Taiwanese-born

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Hong Kong, however, roast goose is revered and eaten year round, being available as both a fast food from street vendors and as one of the feature dishes of many famous Cantonese restaurants.

Roasting is a tradition within Cantonese cuisine, with roast goose sitting alongside both roast pork and duck in terms of

chef Jowett Yu’s inventive approach is best enjoyed with an open mind and a strong appetite as this extra juicy and flavourful goose is brined in a mixture of cloves, fennel seeds, coriander seeds, Sichuan pepper and ginger, prior to being roasted.

This version has been compared to the roast goose at some of the most well-known and

popularity. The goose is heavily seasoned, often using secret family recipes, before roasting in a very hot charcoal oven. The high temperature crisps the skin and ensures the meat remains tender and flowing with juices. Once cooked the geese are normally hung before being sliced and diced to order and served with plum sauce.

classic Siu Mei restaurants in Hong Kong, and just like all the other roast dishes at Ho Lee Fook, the goose is particularly delicious when eaten with their Hong Kong-style French toast. (www.holeefookhk.tumblr.com)

Yung Kee

Established in 1942, Yung Kee is perhaps the oldest and most famous spot for traditional roast goose in Hong Kong. This iconic restaurant has helped put the succulent delicacy on the culinary map, and as such has become an integral part of Hong Kong's heritage. The humble eatery is situated in the heart of the Central District, founded by Kam Shui-fai and today run by the thirdgeneration of the renowned Kam Family, who have preserved age-old recipes from generation to generation. So what is so special about this particular roast goose? Well for starters, Yung Kee picks the best, black-feathered geese that are most suitable for roasting, then, firmly following the special recipe and method set by its founder, Yung Kee enjoys the unique privilege of using charcoal briquets to roast the geese, which was granted by the Hong Kong government over 40 years ago. The result? An especially fatty, juicy and fragrant goose, complete with shatteringly crisp skin and a rich, gamey middle. (www.yungkee.com.hk)

Kam’s Roast Goose Though Yung Kee is world-famous for its roast goose, many argue that Kam's Roast Goose tops the charts in terms of taste, and it seems the Michelin Guide agrees, awarding Kam's a Michelin star in its first four months of opening. As the name suggests, Kam's is actually run by the sons of the Kam Family, and with this brings the same legendary reputation as its predecessor. The geese here are specially sourced from Dongguan and freshly delivered every morning, but instead of traditionally charcoal grilling the geese, Kam's are roasted in a gas oven and served with a subtly sweet plum sauce. The skin is somehow crispier, yet at once juicy, tender and almost sticky. As for the meat, just one touch with a spoon and the piping hot tender strips of fatty goose simply fall from the bone. (www.krg.com.hk)

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Char Siu

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har siu pork is one of China’s most famous roast meats, eaten on its own or used as an ingredient in other dishes; its colour and flavour are always distinctive. Before cooking the meat is marinated in a mixture of honey, five-spice powder, red fermented bean curd, dark soy and hoisin sauces; with red food

colouring, sherry or rice wine being an option some chefs use. Cooking methods vary from ovens where the meat is hung to large open grills. The result is a charred dark red meat outer covering the succulent meat beneath. Maltose may also be used as a coating which gives the char siu a shiny, sticky glaze. The most common cuts are

Tin Lung Heen at The RitzCarlton If you are looking for an exceptional char siu dinner with a spectacular view of Hong Kong, there is no better place to make a reservation than at Tin Lung Heen at The Ritz-Carlton. Sitting high above the city on the 102nd floor with a dramatic backdrop of Victoria Harbour and the Hong Kong skyline, this two-Michelin star Chinese restaurant ranks high on any foodie’s list.

Available during lunch and dinner, the char sui here uses barbecued Iberian pork with honey, with just the right mix of tenderness and bite. The secret lies in the preparation of the pork shoulder as well as the sweet honey and sugar glaze, which perfectly complements the thick slices of barbecued meat. The success of the restaurant rests on the shoulders of Michelin-starred Chef Paul Lau Ping Lui who has over 36 years of culinary experience in Beijing, Shanghai, Hong Kong, Guangzhou, Dubai and the UK. (www.ritzcarlton.com/en/hotels/china/hongkong/dining/tin-lung-heen)

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loin, belly and ribs, each offering a different taste experience. Typically in Hong Kong char sui is eaten on the go, either inside a bun or with noodles or rice, and bought at fast food eateries. In more traditional restaurants, it is often served as a spectacular main course.

Lung Kee With mouth-watering meats hanging by the window (our favourite kind of window-dressing) and the inviting smell of a barbecue wafting through the air, it is hard not to get drawn into this hole-in-thewall, tiny but mighty eatery. The tender and delicious caramelised char siu is what will get you through the door, and no doubt, coming back for more. This family-run business credits the pork’s delightful flavour to the special marinade in which the meat sits for hours before being cooked. Roasting the meat whole on-site in vertical ovens is definitely what sets this spot apart from the competitors, and this is also the place where chef and TV personality Anthony Bourdain sampled the char siu and proclaimed that it was a wonderland of pork.

(5 Gage Street, Central, Hong Kong)

Fook Lam Moon

dining alongside you. Located in Wan Chai, the restaurant finds itself in one of the busiest commercial areas in town. What started out as a home catering business blossomed into an internationally renowned establishment, which offers its customers an exquisite Created by Chui Fook Chuen, Fook Lam Cantonese dining experience. Committed Moon is one of Hong Kong’s most famous culinary addresses, so much so that, if you are to using only the freshest ingredients, every lucky, you might even catch a celebrity or two single dish is set to impress. Out of all the

classic Cantonese dishes on the extensive menu, the char siu and steamed char siu buns are off the scale, presenting a perfect balance of fat and meat that gives Fook Lam Moon’s char siu its famed meaty succulence and lardy goodness. (www.fooklammoon-grp.com/en)

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EXQUISITE dessert

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By Christian Galbraith

The Dharmawangsa, Jakarta & a prized Pistachio Cheesecake

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t’s brilliant to see so many up-andcoming young female chefs making a mark and adding their flair and talents to both the local and international finedining arena in Indonesia. But there are a number who have been quietly doing it for years, and most often, without the acclaim they perhaps deserve. One such lady is the delightful Yuri Komalasari, assistant pastry chef at The Dharmawangsa hotel in Jakarta, who has been casting her sweet magic at the renowned venue for over 16 years. : It’s a tough career, so when did you decide it was the right path for you?

A: I was always interested in cooking and creativity and decided hospitality was the path for me quite early in my life. When I went to the tourism academy, I knew I had made the right choice to major in pastry. : What or who were your early influences?

A: My mother played a major role, she was my biggest influence - I'd join her in the kitchen as a child, helping prepare family meals and such. She is naturally very proud of what I have accomplished here at The Dharmawangsa.

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: Where did you study?

A: Like many of Indonesia's current crop of chefs, such as my alumnus Mandif Warokka, I studied at STP Bandung.

Later I also studied under Eric Perez at his famous Macaron Pastry School in Bangkok.

Learning for chefs is an ongoing process! : How did you end up working at The Dhamawangsa in Jakarta?

A: I came to The Dharmawangsa straight from STP Bandung and have been here ever since. In fact, The Dharmawangsa was my student placement, after which the GM offered me a job. I confess, I cried with tears of joy! : What would you say is your current biggest challenge?

A: Maintaining the high standards of creativity is always the most challenging aspect. This might be new fusion-style pastries, improving the classics or even making the presentation more enticing.

: In a few words – define your style.

A: Simple yet elegant, but with focus on the real detail. : Do you have a signature dessert or specialty?

A: My pistachio cheesecake, it's a unique take on a very classic dessert. : What makes it special to you?

A: I created it to ensure that eating our cheesecake was a memorable experience, and to differentiate our delicious dessert from the rest. It is a huge triumph and has been very popular with guests for years. : I know you are very modest but I understand you are something of a competitor. Any recent victories?

A: Ah, yes I am, but competition is important in pastry. It's not just about winning competitions but also about being exposed to what others in the field are currently doing, so you can see trends

or be inspired with new ideas. The last competition for me would have been the Dilmah Real High Tea Challenge 2015, where we had to create a dessert using Dilmah tea as a main ingredient. I won gold for my effort. : The life of a chef is always full-on, so how do you relax?

A: It is, but I always strive to spend quality time with my family at every opportunity. It is a balance, but a life balance that is vital to long-term success. : With that in mind do you have any advice for young women considering this as a career?

A: The hours are long and hard, but it is very rewarding work. Stay focused and always be open to new ideas. (www.the-dharmawangsa.com)

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Pistachio Cheese Cake An indulgent Dharmawangsa tradition

by Yuri Komalasari

For the Chocolate Crumble • 200g Butter • 100g Icing Sugar • 250g Soft Flour • 30g Cocoa Powder Method: • Beat the butter and icing sugar until soft and fluffy.

• Sieve soft flour and cocoa powder and add to the butter and icing mixture.

• Place on a baking tray and bake in a pre-heated oven at 180C for 30 minutes.

For the Cheese Filling • 500g Cream Cheese • 250g Icing Sugar • 4 Whole Eggs

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• 2 Egg Yolks • 750ml Fresh Cream • 50g Pistachio Paste Method: • Beat the cream cheese and icing sugar until soft.

• Add the eggs into the cream cheese mixture slowly and beat until the mixture thickens.

• Combine the cheese mixture with pistachio paste.

• Put the chocolate crumble into the cake ring and press firmly down.

• Pour the cheese mixture into the cake ring • Bake in a pre-heated oven at 130C for 45 minutes.

• Place in the freezer overnight

For the Garnish Fresh Mixed Berries • 3 Physalis • 1 Kiwi • 10 Mandarin Orange (segments) • 1 Fresh Plum • Selection of Edible Flowers • 50g Toasted Almonds • 30g Icing Sugar Method: • Slice the cheesecake and lightly press the toasted almonds to the side.

• Arrange fruit and flowers on the cheesecake slice.

• Dust fruit with icing sugar and serve.

EXQUISITE dessert

Martabak Cake

Classy Treats with a Contemporary Twist 137

A gourmet pastry shop located in Plaza Indonesia Jakarta, AMKC Atelier features a horizon-expanding array of sweet F&B. –

By Refa Koetin

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dhika Maxi and Karen Carlotta have effectively designed their venue to satisfy your desire for lasting memories. The Frenchesque space lures you in and delivers a potent dose of nostalgia. Be prepared to reminisce and increase your happy moments with every visit.

Shamelessly sprinkled with bits of cream cheese crumble and flavour-infused filling, this cake is the frigate for memories.

Next is the pisang ijo cake. It is the veritable evolutionary link between distinctive Indonesian flavour profiles and traditional western cake. The original pisang ijo is typically an ad hoc transformation of local Featured at the entrance is a stunning display edibles including pandan, coconut milk, custard-like pudding and the coup de gras of cakes with completely Western shapes and forms, but with descriptions, ingredients of a banana-infused red-coloured syrup.

Somehow AMKC successfully catwalks all and flavours blatantly Indonesian. Light of these flavours into a cake rather than a airy chiffon and sponge cakes make up bowl. Ever loyal to the original, AMCK’s a Trojan horse that delivers powerful pisang ijo captures the funky green and flavours unequivocally recognisable by any pink colours in the soft custard that fills and respectable Indonesian or truly integrated surrounds the three-layered cake. It’s the ex-pat. They are hyper-sentimental… past, epitome of traditional flavours served on a present and future. new platform. Turning the spotlight to the If you were ever exposed to neo-western es teler cake. offerings from the Indonesian perspective, AMKC’s approach will particularly resonate.

Take a moment to let that sink in. That’s Here’s why. right! The veritable galaxy of good things found in es teler is now captured in a cake.

Topped with chopped jackfruit and coconut Layers of nostalgia water jelly, the flavour profile hits you like captured in cake a comet. True to the surprise elements of es teler, the cake is slickly laced with avocado custard that meanders atop a pandan We begin with AMKC’s Teh Botol cake. flavoured chiffon base. The first bite is Its pleasures are equivalent to the first hit nostalgic and the many surprises discovered of a cold Teh Botol under the noonday during dissection make new memories. sun. The traditional Teh Botol flavour Nastar cheese cake is a logical marriage profile is dominantly jasmine flavoured, between the traditional bon-bon sized and subtly lemonised and fortified with tea - all shaped delights with western cheese cake. facts woefully overlooked in the name.

Amazingly, this cake delivers Teh Botol’s classic two-phase blow - first the heady floral Typically the Indonesian palate enjoys jasmine quality then mellow tea undertones. soft fluffy breads and cakes, and AMKC

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honours that with most of their chiffonbased designs. However, approaching traditional kue nastar with a cheesecake is a better match in terms of texture and transformation. You will notice a nice firmerthan-mousse-lighter-than-air consistency and a mellowed pineapple-spiced aura about it. The crust is an applaudable nod to the original baked good. The drive to archive familiar flavours into fresh presentations spills over into other sweet offerings, including AMKC’s lapis cokelat meises, flourless chocolate cake, martabak cake and double chocolate cake.

Dishes that Eternalise the Past AMKC’s owners successfully channel into their inspirations experiences from their background and heritage. The menu is a chapter written by a married couple whose life journey is documented with food. This is expressed not only in the cakes, but also in their eatery items. If there was ever an eatery and patisserie shop that evoked nostalgia this is it. People come here of all ages. There are ladies for luncheons, businessmen for evening steak and wine, families on the weekends – all relaxing, sharing, enjoying and making new memories. The cakes and dishes force you to reminisce and store moments from your present. AMKC Atelier is an open invitation to develop good memories. Be sure to visit. (www.amkcatelier.com)

Chocolate Banana Rum Cake INGREDIENTS • 1 x 18.5 oz dark chocolate cake mix • 1/8 tsp baking soda • 2/3 cup dark rum • 2/3 cup water • 2 eggs • 1 cup mashed ripe bananas (2 to 3 medium-sized) • 1/3 cup finely chopped pecans or walnuts • Rum Frosting (recipe follows) Banana slices dipped in lemon juice (optional, for garnish) METHOD • Preheat oven to 350 degrees Celsius.

Grease and flour two 9-inch cake pans.

• Combine all ingredients for the cake batter in large bowl. Blend well, then beat in a mixer at medium speed for 2 to 4 minutes. Turn into pans.

• Bake for 25 to 30 minutes or until cake is done. Cool completely.

• Frost cooled cake with Rum Frosting.

If desired, decorate with banana slices that have been dipped in lemon juice to prevent browning.

RUM FROSTING • 1/3 cup butter or margarine, softened • 3 cups icing sugar • 3 tsp vanilla • 3 tbsp dark rum • Combine butter and icing sugar.

Blend thoroughly. Stir in vanilla and rum.

Beat till smooth.

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AFTER DINNER NIGHTLIFE

Exotice Persuade, Aristocrat, Off Sailor, Petrichor & Negroni

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ThE Art Of

G a s tron o my & M ixology The roaring twenties have been brought back to life in Bali at this brand new Prohibition-style bar in Seminyak, complete with expertly crafted cocktails and finedining bites. Introducing: MODICUM Gastronomy and Artisan Bar. –

By Louise Newsham

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t was in the 1920s when Prohibition in the United States banned alcoholic beverages, sparking a widespread movement of underground bars that encouraged communities to come together to eat, drink and be merry. Though alcohol is far from illegal these days, this trend of speakeasy bars has once again returned, bringing the vibe of the roaring twenties back to life in the most imaginative ways possible. And now this concept has landed in Bali.

Discreetly tucked in the corner of the Seminyak Flea Market, complete with a secretive doorbell to gain entrance, MODICUM Gastronomy and Artisan Bar is the latest brainchild of local celebrity chef and owner, Mandif Warokka - a man who loves nothing more than to sup on fine wines, great whiskeys and cocktails, alongside gourmet cuisine in great company. Offering exactly that, MODICUM is centred around a cocktailpaired degustation menu, expertly created with artisan precision. Classic concoctions like the Manhattan, Martini, Gimlet, Old-Fashioned and Negroni have been refined and elevated to five-star standards

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using bitters that are home-made, blends that have been aged in-house, and complex mixology techniques that bring foams and infusions to the bar table.

Aside from the classics, creative libations abound, like the El Chapo that towers high with a pyramid of aromatic bubbles.

Served in a Coupe, this tequila-based, margarita-style masterpiece is muddled with fresh cilantro, sugar cane and a coldpressed cucumber juice, whilst the bubbles themselves are infused with a cucumber scent so that with each pop, both nose and palate are attended to. There's also the Tomato, an elegant twist on a Bloody Mary that uses Maker's Mark bourbon instead of vodka to give the signature spiciness, and a cold-pressed tomato juice that adds a certain silkiness to the recipe, without any heavy lumps or thick gulps, simply just sophistication.

perfectly paired with MODICUM's twist on a Negroni – whilst the grilled Charolais rib eye with mousseline potatoes, creamy spinach, port jus and bearnaise sauce is brightened by the zesty and smokey flavours of the Arisocrat, made with homemade bitters and rosella tea.

And in true Mandif style, it's not just the food, wine and cocktails that have been honed to perfection. The interiors, customdesigned by the man himself, are cosy and intimate yet undeniably sassy, dominated by dark, twilight hues, warm woods, luscious velvet chairs and bare bricks, all the while harmonised by vinyl records from Mandif 's own collection, including Miles Davis, Louis Armstrong and Etta James.

Indeed, MODICUM Gastronomy and Artisan Bar is designed for gourmands, bon vivants and cocktail aficionados alike to gather in quiet harmony, but the secret is well and truly out that this is Bali's Pair these gorgeous concoctions with Mandif 's award-winning cuisine and you'll most exciting new addition to the nightlife scene, and we'll certainly be ringing the realise why this secret bar is struggling to stay under wraps. A tuna carpaccio is served MODICUM doorbell most nights. with a ricotta and avocado cream, lime zest, (www.modicum.id) spring onion, sea salt and Avruga caviar -

e x o� i � � ersuade

— “A n elega nt a nd complex cocktail that represents the beauty a nd vibra nce of a n exotic Asia n lady”

Ingredients

Method

• 45ml Bulleit Rye • 10ml Strawberry Consomme • 10ml Sweet Vermouth • 15ml Rose Liqueur • 10g Pandan Leaf • 3ml Cardamon Bitters • 3ml Aromatic Bitters

• Muddle all ingredients together and shake well.

• Double strain into a Cognac glass.

• Garnish with a pandan leaf and enjoy.

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The Legian Bali on Seminyak Beach is an all-suite and villa hotel that sets a new standard for resort living with its contemporary approach to traditional Indonesian architecture and interior design. Set in landscaped tropical gardens in one of Asia’s most glamorous holiday destinations, the resort features 68 suites and 14 villas that are among the most spacious in Bali. Each accommodation is designed to exude the feel of a high-end private residence. Easily described as a living cultural treasure, Indonesian sculptures and indigenous works of art abound throughout the resort’s public and private spaces. The Legian Bali offers a quiet haven for discerning travellers and is

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“The Legian Bali on Seminyak beach is an all-suite hotel that sets a new standard for resort living with its contemporary approach to traditional Indonesian architecture and interior design.”

The Legian Bali Jalan Kayu Aya, Seminyak Beach Seminyak, Bali 80361, Indonesia T: (+62) 361 730 622 E: legian@lhm-hotels.com www.lhm-hotels.com/legian-bali/en

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located a mere 25-minute drive from Ngurah Rai International Airport. Situated on Bali’s famed southern coast, you will find yourself within walking distance of the island’s trendiest shopping and nightlife areas. Renowned as one of the region’s most romantic wedding destinations, The Beach House provides an incomparable backdrop for your nuptial celebration in paradise. The Restaurant is a sophisticated, yet relaxed dining venue that offers healthy breakfasts and international dishes for lunch and dinner. An ample wine list provides the perfect pairing. The Spa at The Legian is fully appointed to complete your well-being experience.

EXQUISITE MEDIA BALI OFFICE

JAKARTA OFFICE

Ruko Sunset Indah I

Le Green Office, Unit 2.6 & 2.7

Jalan Sunset Road No. 89 Kav.8

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Kuta, Badung, Bali 80361, Indonesia

Bendungan Hilir, Jakarta Pusat 10210

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DIRECTORY

Bali Azul Beach Club Jalan Padma, Legian Bali 80361, Indonesia T: (+62) 361 765 759 E: reservation@azulbali.com www.azulbali.com Baker Street Social Jalan Petitenget No. 17C Kerobokan, Bali 80361, Indonesia T: (+62) 811 3865 869 Biku Restaurant Jalan Raya Petitenget No. 888 Bali 80361, Indonesia T: (+62) 851 0057 0888 www.bikubali.com Blanco Par Mandif Jalan Raya Tjampuhan Museum Blanco Complex Ubud, Bali 80571, Indonesia T: (+62) 361 479 2284 E: info@blancoparmandif.com www.blancoparmandif.com

Maya Sanur Jalan Danau Tamblingan Sanur, Bali 80228, Indonesia T: (+62) 361 849 7800 E: info@mayasanur.com www.mayaresorts.com/sanur

The Stones - Legian, Bali – A Marriott Autograph Collection Hotel Jalan Raya Pantai Kuta Bali, Indonesia T: (+62) 361 300 5888 www.stoneshotelbali.com

Merah Putih Restoran Indonesia Jalan Petitenget No. 100x, Kerobokan Bali 80361, Indonesia T: (+62) 361 84 6950 E: info@merahputihbali.com www.merahputihbali.com

Tiger Palm Seminyak Village Jalan Kayu Jati No. 8 Seminyak, Bali 80361, Indonesia T: (+62) 361 474 1824 www.tigerpalmbali.com

Modicum Gastronomy & Artisan Bar Jalan Kayu Aya Kayu Aya Village Seminyak, Bali 80361, Indonesia T: (+62) 819 9932 0888 / 812 3999 3456 www.modicum.id

Tamarind Kitchen & Lounge Nusa Dua Beach Hotel & Spa Kawasan Pariwisata Nusa Dua, Lot North 4 Bali 80363, Indonesia T: (+62) 361 771210 E: reservations@tamarindrestaurantbali.com www.tamarindrestaurantbali.com

Bubu Seafood & Chinese Restaurant Jalan Raya Nusa Dua Selatan Nusa Dua, Bali 80363, Indonesia T: (+62) 361 776 529 E: sales@rama-restaurants-bali.com www.rama-restaurants-bali.com

Manisan at The Alaya Resort Ubud

Fire W Retreat & Spa Bali - Seminyak Jalan Petitenget, Seminyak Kerobokan, Bali 80361, Indonesia T: (+62) 361 3000 106 www.wretreatbali.com

Moksa Ubud Banjar Kutuh, Sayan Ubud, Bali 80571, Indonesia T: (+62) 813 3977 4787 E: info@moksaubud.com www.moksaubud.com

The Legian Bali Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T : (+62) 361 730 622 E: f b@thelegianbali.com www.lhm-hotels.com/legian-bali

Ku De Ta Jalan Kayu Aya No. 9 Seminyak, Bali 80361, Indonesia T: (+62) 361 736 969 www.kudeta.com

Moringa Jalan Dewi Sri No. 9A Legian, Bali 80361, Indonesia T: (+62) 853 1396 8861 E: info@moringabali.com www.moringabali.com

The Mulia, Mulia Resort & Villas - Nusa Dua, Bali Jalan Raya Nusa Dua Selatan Kawasan Sawangan Nusa Dua, Bali 80363, Indonesia T: (+62) 361 3017777 www.themulia.com

Kwee Zeen Sofitel Bali Nusa Dua Beach Resort Kawasan Pariwisata BTDC, Lot N5 Nusa Dua, Bali, indonesia T: (+62) 361 8492 888 E: H9078@sofitel.com www.sofitel-bali-nusadua.com Manisan Jalan Hanoman, Ubud Bali 80571, Indonesia T: (+62) 361 972 200 / 846 8925 E: experience@manisanbali.com www.manisanbali.com

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Padma Resort Legian Jalan Padma No. 1 Legian, Bali 80361, Indonesia T: (+62) 361 752 111 E: reservation.legian@padmahotels.com www.padmaresortlegian.com Starfish Bloo W Retreat & Spa Bali - Seminyak Jalan Petitenget, Seminyak Kerobokan, Bali 80361, Indonesia T: (+62) 361 3000 106 www.wretreatbali.com

The St. Regis Bali Resort Kawasan Pariwisata Nusa Dua, Lot S6 Bali 80363, Indonesia T: (+62) 361 8478 111 www.stregisbali.com Warung Babi Guling Bu Oka Jalan Tegal Sari No. 2 Ubud, Gianyar, Bali 80571, Indonesia

Jakarta

Tien Chao Chinese Restaurant

Bandar Jakarta Pintu Timur Taman Impian Jaya Ancol Jakarta Utara 14430, Indonesia T: (+62) 21 645 5472 / 6554 E: layanan.bdancol@bandar-djakarta.com www.bandar-djakarta.com Bogor Café Hotel Borobudur Jakarta Jalan Lapangan Banteng Selatan Jakarta Pusat 10710, Indonesia T: (+62) 21 3805555 www.hotelborobudur.com The Dharmawangsa Jakarta Jalan Brawijaya No. 26, Kebayoran Baru Jakarta Selatan 12160, Indonesia T: (+62) 21 725 8181 E: reservation@the-dharmawangsa.com www.the-dharmawangsa.com DoubleTree by Hilton Jakarta - Diponegoro Jalan Pegangsaan Timur No. 17, Cikini Jakarta Pusat 10310, Indonesia T: (+62) 21 31904433 E: jakartadiponegoro.info@hilton.com www.doubletree.hilton.com/Jakarta Gran Melia Jakarta Jalan H.R. Rasuna Said Kav. X-0 Jakarta 12950, Indonesia T: (+62) 21 526 8080 www.granmeliajakarta.com Harum Manis Pavilion Apartment – Retail Arcade Jalan K.H. Mas Mansyur Kav. 24 Jakarta Pusat 10220, Indonesia T: (+62) 21 5794 1727 E: rsvp@harum-manis.com www.harum-manis.com

Keraton at The Plaza, a Luxury Collection Hotel, Jakarta Jalan M.H. Thamrin Kav. 15 Jakarta Pusat 10350, Indonesia T: (+62) 21 5068 0000 E: luxurycollection.keraton@luxurycollection.com www.keratonattheplazajakarta.com L’ Avenue The Hermitage, a Tribute Portfolio Hotel Jalan Cilacap No. 1, Menteng Jakarta Pusat 10310, Indonesia T: (+62) 21 3192 6888 www.tributeportfolio.com/hermitage Li Feng Mandarin Oriental Jakarta Jalan M.H. Thamrin Jakarta Pusat 10310, Indonesia T: (+62) 21 2993 8824 E: mojkt-enquiries@mohg.com www.mandarinoriental.com The Rosemary Menara Standard Chartered LG Floor, Podium Side Entrance Jalan Prof. Dr. Satrio No. 164 Jakarta, Indonesia T: (+62) 21 2553 2552 E: rosemarygastropub.jkt@gmail.com www.therosemaryjakarta.com Sana Sini Restaurant Pullman Jakarta Indonesia Jalan M.H. Thamrin No. 59 Jakarta Pusat 10350, Indonesia T: (+62) 21 3192 1111 E: H8491@accor.com www.pullmanjakartaindonesia.com

Sate Khas Senayan Jalan Tanah Abang 2 No. 76 Jakarta Pusat 10160, Indonesia T: (+62) 21 3847270 Seasonal Tastes The Westin Jakarta Jalan H.R. Rasuna Said Kav.C-22 A Jakarta 12940, Indonesia T: (+62) 21 2253 2400 E: westin.jakarta@westin.com www.starwoodhotels.com/westin Shangri-La Hotel, Jakarta Kota BNI, Jalan Jenderal Sudirman Kav. 1 Jakarta Pusat 10220, Indonesia T: (+62) 21 2939 9562 E: f breservation.slj@shangri-la.com www.shangri-la.com/Jakarta SKYLOFT Restaurant all seasons Jakarta Thamrin Jalan Talang Betutu No. 2 Jakarta Pusat 10230, Indonesia T: (+62) 21 3900 010 www.allseasonsjakartathamrin.com VIEW Restaurant & Bar Fairmont Jakarta Jalan Asia Afrika No. 8, Senayan Jakarta Selatan 10270, Indonesia T: (+62) 21 2970 3333 E: diningreservations.jakarta@fairmont.com www.fairmont.com/jakarta

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DIRECTORY

Singapore The Big Bird 17 Bukit Timah Road, #01-07 Balmoral Plaza, Singapore 259708 T: (+65) 6734 6022 E: info@thebigbird.com.sg www.thebigbird.com.sg Chatterbox Mandarin Orchard 333 Orchard Road, Singapore 238867 T: (+65) 6831 6288 E: dine.orchard@meritushotels.com www.meritushotels.com Cure Singapore 21 Keong Saik Road Singapore 089128 T: (+65) 6221 2189 E: reserve@curesingapore.com www.curesingapore.com Da Jie Famous Wanton Mee 209 Jalan Besar Singapore 208895 T: (+65) 9667 0087 Janice Wong Singapore 93 Stamford Road National Museum Singapore, 01-06 Singapore 178897 T: (+65) 9712 5338 E: info@janicewong.com.sg www.janicewong.com.sg Kok Kee Wanton Mee 380 Jalan Besar Singapore 209000 Le Bichotan 115 Amoy Street #01-04 Singapore 069935 T: (+65) 6221 6065

No Signboard Seafood 414 Geylang Singapore 389392 T: (+65) 6842 3415 www.nosignboardseafood.com Tian Tian Hainanese Chicken Rise Maxwell Branch Stall No. 10&11 Maxwell Food Centre Singapore 069184 T: (+65) 9691 4852 www.tiantianchickenrice.sg

Hong Kong EMPORIO ANTICO Showroom & Tasting Lounge 18/F, 239 Hennessy Road Wanchai, Hong Kong T: (+852) 2387 7168 www.emporioantico.com Fook Lam Moon 35-45 Johnston Road Wanchai, Hong Kong T: (+852) 2866 0663 E: enquiries@fooklammoon-grp.com www.fooklammoon-grp.com Ho Lee Fook G/F No. 1-5 Elgin Street Central, Hong Kong T: (+852) 2810 0860 E: info@holeefook.com.hk www.holeefookhk.com.hk Kam’s Roast Goose G/F Po Wah Commercial Center 226 Hennessy Road Wan Chai, Hong Kong T: (+852) 2520 1110 E: info@krg.com.hk www.krg.com.hk

Long Beach 1018 East Coast Parkway (Next to ECP Burger King) Singapore 449877 T: (+65) 6445 8833 E: one@longbeachseafood.com.sg www.longbeachseafood.com.sg Master Tang Wanton Mee 10E Sixth Avenue Singapore 276474 Melben Legend Seafood 9 Opal Crescent, Singapore 328404 T: (+65) 6742 1929 E: info@originalmelben.com www.melben.com.sg

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Emporio Antico

Lung Kee 5 Gage Street, Central, Hong Kong Lung King Heen Four Seasons Hotel Hong Kong 8 Finance Street, Central, Hong Kong T: (+852) 3196 888 E: lungkingheen.hkg@fourseasons.com www.fourseasons.com Mott 32 Standard Chartered Bank Building 4-4a Des Voeux Road Central, Hong Kong T: (+852) 2885 8688 E: reservations@mott32.com www.mott32.com Operetta Pacific Place 1/F, Shop 112 88 Queensway, Admiralty, Hong Kong T: (+852) 2115 8080 E: welcome@operetta.hk www.operetta.hk Spring Moon The Peninsula Hong Kong Salisbury Road, Tsim Sha Tsui Hong Kong T: (+852) 2696 6760 E: diningphk@peninsula.com www.hongkong.peninsula.com Tin Lung Heen The Ritz-Carlton Hong Kong Level 102, International Commerce Centre 1 Austin Road West Kowloon, Hong Kong T: (+852) 2263 2270 E: restaurantreservation.hk@ritzcarlton.com www.ritzcarlton.com

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BALI’S HOTTEST SEAFOOD AND MEAT GRILL Double-Six Luxury Hotel, Fourth Floor, No. 66 Double Six Beach, Seminyak, Bali reservations@plantationgrillbali.com / +62 (0)361 734 300 Discover More @plantationgrillbali |www.plantationgrillbali.com

Pssst ...

Let’s head upstairs after dinner #slingbarseminyak 150