Exquisite Taste / October-November 2018

HOT REVIEWS MITZO // SUMMERLONG // BIZOU // CHIFA // MADAME CHING

HONOURING THE BEST OF THE BEST OF DINING, BARS AND BEACH CLUBS

LUSCIOUS MEDITERRANEAN JOURNEY THE BEST HOTEL BRUNCHES IN THE WORLD

BY CONDÉ NAST TRAVELER

Available every Sunday from 11am to 3pm at Cucina Starts from IDR 599,000++ • Complimentary for kids under 12 years old • Free access to the pool

ITDC Complex lot N5, Bali 80363 | +62 361 849 2888 | H9078-FB11@sofitel.com | www.sofitel.com

VOTE AND WIN PRIZES IN EXQUISITE AWARDS 2018!

Vote for JAKARTA’S and BALI’S best Hotels, Villas, Restaurants, Spas, Wedding Venues, Bars and Beach Clubs now!

EXQUISITE AWARDS 2018! It’s time to determine JAKARTA’S and BALI’S BEST Hotels, Villas, Restaurants, Spas, Wedding Venues, Bars and Beach Clubs. So make your voice heard and vote!

VOTING IS EASY… HERE’S HOW 1.

2.

Over the years, Exquisite Media has had the privilege of experiencing the most luxurious, most exquisite and most exciting hotels, villas, restaurants, spas, bars, beach clubs and wedding venues. Don’t forget to choose the best of the best in Jakarta and Bali in the EXQUISITE MEDIA 2018 AWARDS.

Go to awards.exquisite-media.co.id and click on the best venues in each category.

Once you’ve voted, you’ll be asked to register. This only requires your email address, phone number and name. You will receive a confirmation email with your unique confirmation code in your inbox to validate your details.

Everyone is invited to vote ONLINE for their favourite from the THREE BEST nominees in each category for Jakarta and Bali. Voting will run through August to October 2018 on our website: awards.exquisite-media. co.id. See the EXQUISITE MEDIA Facebook page and @exquisitemedia Instagram account for information.

The winners will be decided entirely by ONLINE voting and will be presented at the Exquisite Awards Gala Dinner 2018. The Jakarta winners will be announced on 26th October 2018 in Jakarta, while the Bali winners will be announced on 17th November 2018 in Bali.

VOTE NOW! VISIT WWW.EXQUISITE-MEDIA.CO.ID

OR SCAN QR CODE BELOW

Across Jakarta and Bali, the Exquisite Awards 2018 have 19 categories comprising numerous Hotels, Villas, Restaurants, Spas, Wedding Venues, Bars and Beach Clubs. We need you to tell us who amongst them are the best on the Island of the Gods and in Indonesia’s capital city.

The Exquisite Awards are based on fair, live voting with results powered by consumers, so if you have a favourite hotel, villa, restaurant, spa, wedding venue, bar or beach club, now is the time to support your favourite and vote!

Voting Period: 1st September - 15th October 2018 Voters win too!

After registering, your unique code is entered into a draw to win a 1st Prize of a Business Class Return ticket to Paris or a 2nd Prize of 4 Nights Stay in Beautiful Bali!

IMPORTANT NOTICE The EXQUISITE AWARDS are organised and compiled by the Exquisite Media team. None of the Exquisite Media team have a vote. None of the employees of any of the sponsors associated with the awards, including the main sponsor, can vote or have any influence over the results.

theanvayabali.com

INSPIRED BALINESE ELEGANCE ON KUTA BEACH Jl. Kartika Plaza, Tuban, Kuta Bali 80361 - Indonesia Ph (62-361) 759991, Email: info@theanvayabali.com theanvayabeachresortbali

PUBLISHER’S NOTE

T he Best of the Best

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e can’t be more excited here at Exquisite Media because for the first time ever we are hosting the Exquisite Awards, in which we honour the finest F&B destinations with the accolades they deserve. You can peruse the categories and nominees in our cover story pages and also help determine the winners by casting your votes at awards.exquisite-media.co.id. Every vote counts and voters also win, so vote now!

We have the best of the best for various categories, from best fine dining restaurant, best casual dining, best steakhouse and best brunch, to best after dinner nightlife venue, best bar and beach club. The winners will be announced later in October for Jakarta categories and November for Bali categories.

Awards aside, we got to sit down and discover more about talented chefs Joshua Job from The Seminyak Beach Resort & Spa, Bali and Australia’s MasterChef 2017 runner-up Ben Ungermann. After delving into the chefs’ lives, come with us on a journey to Singapore and Hong Kong to check out the latest happening destinations in the F&B scene. We have Mitzo and Summerlong in Singapore and Bizou, Chifa and Madame Ching in Hong Kong.

As the sweet note to wrap things up we have Mason Gourmet, comprising decadent chocolates, lush gelatos and sweet confections to savour. And as always, there are still best bites and intoxicating sips in between.

We hope you enjoy reading and don’t forget to vote!

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

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Team Page

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

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

On the cover : Ben Ungermann Venue: Desa Visesa Ubud Photo by : Anggara Mahendra

BUSINESS DEVELOPMENT MANAGER Etty Candra SENIOR SALES & MARKETING MANAGERS Heidy Zainuddin Putri Desianti SENIOR GRAPHIC DESIGNERS Micco Rian Riski A. Putra CHIEF ACCOUNTING OFFICER Evy Mariana Tanu PERSONAL ASSISTANT Yunita Nugraheni

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

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

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

exquisite-taste-magazine.com exquisite-media.co.id

PHOTOGRAPHIC CONTRIBUTORS Anggara Mahendra Wiwid Wijaya CIRCULATIONS Ketut Sri Dono Melki Sedek Huki Agus Setyo Budi Amri Suhada

Enjoy our in-depth reviews, including the hottest restaurants, extraordinary cuisines, best destinations for after dinner nightlife, great wines, the most potent cocktails, prominent chef interviews and more on the EXQUISITE TASTE app. Download free in the App Store and Google Play.

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Contents

October | November 2018

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• 16

Grapevine Delve into the latest happenings in the culinary scene with the most innovative F&B openings, inspired new menus and the most talked about culinary events.

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30

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Calendar

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Up Close & Personal

Keep yourself updated with upcoming happenings in the region, from We get to know the creative minds of talented chefs, this time bar takeovers and a culinary festival in Jakarta, to a charity event in sitting down with Executive Chef Joshua Job from The Seminyak Bali and wine tastings and festivals in Singapore and Hong Kong.

Beach Resort & Spa, Bali and Ben Ungermann, the runner-up of Australia’s MasterChef 2017.

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EAT WELL ALL DAY LONG When it comes to good food, we certainly know how to do it right with all-day dining options celebrating different world flavours.

MAYA SANUR RESORT & SPA

Jalan Danau Tamblingan, Sanur, Bali 80228, Indonesia T. +62.361.849.7800 | E. info@mayasanur.com | mayaresorts.com @grazebali Graze Bali Graze Bali

Contents

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Exquisite Awards 2018

October | November 2018

• 102

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Gourmet

Before you cast your votes and help determine the winners, get to Discover the most buzzing new openings and new menus in Singapore know more about this year’s Exquisite Awards nominees comprising and Hong Kong with restaurants like Mitzo and Summerlong in the the finest dining and drinking destinations in Jakarta and Bali. former, and Bizou, Chifa and Madame Ching in the latter.

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Contents

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October | November 2018

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Exquisite Wine Pairing To understand the Boekenhoutskloof Winery story is to understand the story of Cape Wines. Explore with us their 2016 vintage crafted by maverick winemaker Marc Kent.

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EXQUISITE COCKTAILS Explore the wonderful world of Irish malt whisky with Bushmills.

Established in 1608, it is Ireland’s oldest distillery.

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Spalicious As the rainy season approaches, we embrace the warmth of Indonesian spices and take a warming treat at Kempinski The Spa.

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GRAPEVINE

Mediterranean Vibes

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ith an enviable location directly alongside Seminyak Beach and boasting glorious views, a fresh ocean breeze and the constant sound of rolling waves, Sanje Restaurant at The Seminyak Beach Resort is a laidback venue. With its weathered wood and vibrant turquoise colour theme, this is an idyllic place for both hotel guests and those who wander in directly from the beach or the bustling street outside.

Chef Joshua Job has been updating the menus of this Mediterranean-styled restaurant, including preparing a new breakfast menu that is both healthorientated and delicious for everyone who wants to start their day in a pictureperfect beach setting. After breakfast, diners will be able to indulge in vibrant, produce-driven creations inspired by Sicily, Greece and Spain, house-made pastas, as well as fresh seafood from the charcoal barbecue, among other delights.

New additions include pan-seared snapper fillet with Spanish potatoes, bouillabaisse, local clams and saffron rouille; Chef Josh’s own “My Gnocchi” with tomato, white

16

Tuna tartare, salt & pepper tuille

wine and basil; river prawns with ajo blanco, tomato and sherry gel; local burrata with “parma” ham, wild rocket, fried capers and polenta crisps, and tuna tartare with salt and pepper tuille and pickled vegetables.

There is, of course, a large choice of drinks and a shot of Josh’s wicked limoncello is given to diners at the end of dinner.

Sanje Restaurant at The Seminyak Beach Resort (theseminyak.com)

GRAPEVINE

A Michelin-starred experience with Beppe De Vito at DAVA Steak & Seafood

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nsconced within the lush tropical gardens of the delightful AYANA Resort and Spa, BALI, DAVA Steak & Seafood offers a mix of elegant al fresco and indoor tables as well as the Wine Lounge, a private room for a truly intimate dining experience.

The restaurant prides itself on its range of high-quality grilled meats and seafood.

Never a place that rests upon its reputation, not only does the menu evolve with the seasons, DAVA also hosts special dinners and guest chefs, the most recently being the Michelin-starred and celebrated Italian restaurateur-chef Beppe De Vito, who presented a carefully selected collection of progressive and personal Italian dishes from the menu of his awardwinning Singaporean restaurant Braci between the 2nd and 5th August 2018.

Backed by a delightful assortment of wines, guests could indulge in the full degustation menu or chose Ă la carte from dishes like charred organic cauliflower served with rich burrata, hazelnut and sumac, tagliolini pasta with sea urchin and caviar and mains like black cod served with onions, tomatoes and fermented pumpkin seeds. For the meat and dessert lover there was Miyazaki wagyu and aged duck complemented by beetroot, confit potatoes and five peppers jus and a choice of moreish Italian desserts to finish.

DAVA Steak & Seafood at AYANA Resort and Spa, BALI (ayana.com)

Beppe De Vito

Black Cod, onions, tomatoes and fermented pumpkin seeds

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GRAPEVINE

New Flair Comes to El Kabron

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l Kabron, the effervescent cliff club with its perfect view of Uluwatu’s stunning sunsets, has been maturing before our very eyes. As the lounging areas of the day club have slowly and elegantly spread to satisfy the growing demand, the dining and wining has become ever-more sophisticated.

Where once Spanish tapas was the focus, now a more Mediterranean vibe is being welcomed with an expanded menu that provides new offerings showcasing popular dishes that suit Bali’s climate, El Kabron’s ambience and satisfy the palate.

Heading this rejuvenated culinary direction is recently appointed Chef Manuel Polin.

An Italian native, he thrives on the stimulus of locally sourcing indigenous and fresh produce to create dishes that emphasise flavour, but also support the local economy and conserve nature. A proponent of high-quality ingredients and attention to detail, diners will see new additions focusing on locally sourced fresh seafood. Do look out for the braised pork shoulder and carrot anise purée.

The menu concepts will be distinct across the different areas; grazing and light bites at the poolside, creative salads and light meals at lunchtime in the dining room, more elegant offerings at dinner, plus great desserts with choices like Baliharvested raspberry tart and signature textured cheesecake. Popular dishes will be

MANUEL POLIN

rejuvenated, including the barramundi with pork guanciale and coconut martini sauce.

Chef Manuel has many years of international culinary experience in five-star hotels in Europe, the Middle East and Asia, handling Italian and Mediterranean fine-dining

restaurants, as well as winning the Best Buffet 2017 for Oscar’s at Conrad Centennial Singapore. He participated in the Italian Cuisine World Summit 2016 and has catered official state dinners and events for the Prime Minister’s office in Singapore.

El Kabron Cliff Club (elkabron.com)

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GRAPEVINE

Sliced salmon

Global Fare

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xecutive Chef Indra Herawan is leading from the front at The Gallery Restaurant, the all-day dining venue at Hotel Ciputra World Surabaya. Home in Indonesia after an international career spanning top hotel brands around the Middle East and the Maldives, he is bringing his culinary expertise and global understanding to diners in Indonesia’s second-largest city.

The Gallery Restaurant is a warm venue with modern décor, velvet padded seating, long windows and a brightly colourful Hendra Gunawan-inspired mural over the busy chefs manning the cooking

Indr a Her awan

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stations. Open from 6am for breakfast, through lunch and dinner until 10pm, the restaurant not only serves up an à la carte menu that marries the nuances of various international cuisines with Indonesian flair, but also extensive buffets.

Breakfast ranges from Indonesian favourites like nasi uduk to all the international favourites guests would expect, including gluten-free breads and low-sugar jams.

The breads and pastries are so popular the hotel is planning a public outlet in the nottoo-distant future. The dinner buffets are themed, examples including coastal delights and pan-Asian fare. Be sure to look out

for Chef Indra’s innovative creations such as rendang salad, which marries the fullflavoured spicy beef with beansprouts and salad for an intriguing dish that has attracted many fans. The house-cured salmon is also worthy of mention. Even the panna cotta gets a local twist with a green pandan sauce adding a splash of colour, much like the art on the walls gives to the restaurant.

With plenty of ideas still percolating in Chef Indra’s mind, it’s worth visiting Hotel Ciputra World Surabaya to check out his creations.

The Gallery Restaurant at Hotel Ciputra World Surabaya (hotelciputraworld.com)

GRAPEVINE

Sharing is Caring

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n early September, chefs Chris Salans, Mandif Warokka and Ben Ungermann gathered together at Padi Fine Dining to present a charity dinner themed Sharing is Caring in support of the victims of the Lombok earthquakes.

Organised by Exquisite Media and supported by Equil natural mineral water, Riedel glassware, Beringer wines and Red and White, thirty guests joined the intimate pescatarian dinner which opened with cocktails and canapés on Padi’s outdoor deck under the night sky. The six-hands, five-course, wine-paired dinner saw Mandif present two dishes he created especially for Padi, Le Caviar de Légumes on a parsley emulsion with house-cultured cream and gold leaves paired with a sparkling Martini and a succulent Butter Poached Bay Rock Lobster with sea urchin emulsion paired with Beringer Founder’s Estate Pinot Noir.

Chris brought his Organic Tomato Tartare with frozen tomato, lemongrass water and dabu-dabu vierge, a popular dish at Mozaic, as well as an exquisite Tasmanian Salmon Confit with basa gede oil, kaffir lime dressing, fennel and caviar paired beautifully with Beringer Main & Vine Pinot Grigio.

The dessert was handled by visiting chef Ben Ungermann of Australian MasterChef 2017 fame, who was visiting Bali. His Taste the Bali Forest was a creative rendition with lemongrass vanilla bean ice cream, black wild

Chris Salans, Ben Ungermann & Mandif Warokk a

Sharing is Caring table setup

rice shortbread, caramelised banana mousse and klepon stone paired with Beringer Sparkling White Zinfandel. This gourmet evening to remember was appreciated by all

the guests, some of whom had flown in from Jakarta to support the charity evening.

Padi Fine Dining at Desa Visesa Ubud (lumbungpadiubud.com)

N YOMAN SANTIAWAN, ROSALINA SILVIA DEWI, INGGRID YUDHIAWAN, MIRAH MARHAENDRA, LENN Y MARLINA TANU, ESTEFANIA ORCHID, ADIT PANDE & IWAN SUPRANATA

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GRAPEVINE

The Dharmawangsa Welcomes Jakarta Restaurant & Cake Shop Executive Chef I Made Kona

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n July 2018, The Dharmawangsa Jakarta welcomed the renowned pastry chef I Made Kona as the Executive Chef of Jakarta Restaurant and Cake Shop. An acclaimed chef with an impressive career spanning more than 30 years in world-class establishments across Asia, Chef Kona brings a wealth of experience and exciting new ideas.

Chef Kona started his culinary journey at Nusa Dua Beach Hotel, Bali, proving his competence and talent by working his way up to the prestigious Pastry Chef de Patisserie. Aside from experiences in five-star establishments in Indonesia such as Four Seasons Resort Bali and The Ritz-Carlton Jakarta, Mega Kuningan, Chef Kona has made his mark internationally with successful stints in Four Seasons Singapore and consultant roles for Four Seasons Maldives. Chef Kona also had the honour of winning the prestigious Singapore and Indonesia Salon Culinaire International Competition of the World Association of Chef ’s Societies, as well as starring as a guest judge for the critically acclaimed MasterChef Indonesia reality show.

The Dharmawangsa Jakarta (the-dharmawangsa.com) I Made Kona

Ayo Makan at The Hermitage Jakarta

Gepuk, Nasi Tutug, Oncom, Bakwan Jagung - The Westin Jak arta

O

n the 8th August, The Hermitage, a Tribute Portfolio Hotel, Jakarta held the memorable Ayo Makan Media Event at its dazzling restaurant, The Courtyard. To commemorate the culinary competition amongst the talented chefs in the Marriott family, guests were treated to a line-up of the sumptuous creations by the winners, which were available at respective Marriott International hotels from 12th August until 9th September.

First up, delicious tuna accompanied by acar kuning created by Chef Ari of The Hermitage, a Tribute Portfolio Hotel, Jakarta was served. Next, guests were treated to rujak bumbu petis asinan

by Chef Syaeful of Sheraton Grand Jakarta Gandaria City as

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Rujak Bumbu Petis Asinan Rumput Laut - Sher aton Gr and Jak arta Gandaria City Hotel

well as lawar klungah by Chef Aditya of Four Points by Sheraton Bali, Kuta. A comforting soto ayam soup was prepared by Chef Agus of JW Marriott Hotel Surabaya, followed up by gangan ikan ketarap by Chef Bahtiar of Fairfield by Marriott Belitung.

Karo cipera chicken by Chef Syahrur of JW Marriott Hotel Medan and a dish of gepuk, nasi tutug oncom by Chef Denny of The Westin Jakarta rounded off the tantalising meal. For sweets, a unique twist on cendol by Chef Dedi of The RitzCarlton Jakarta, Mega Kuningan was a fitting closer.

The Hermitage, a Tribute Portfolio Hotel, Jakarta (hermitagejakarta.com)

GRAPEVINE

Gordon Ramsay to open Maze Grill Hong Kong

I

t’s all good news for Hong Kong’s Gordon Ramsay fans this year with the announcement that he will bring his iconic Maze Grill concept to the new Ocean Terminal extension of Hong Kong’s Harbour City in September, as well as relocating Bread Street Kitchen, Hong Kong to a swish new home.

The Maze Grill Hong Kong will take its menu inspiration from the three Maze Grills restaurants located in London, where steaks cooked over charcoal in the Josper Grill take centre stage. Guests can choose from a selection of international and rare breed cuts, opt for fish, poultry, and the Gordon Ramsay signature dish of Beef Wellington or indulge in the famous bottomless brunch.

Maze Grill (gordonramsayrestaurants.com)

Tuna Tartar

Salad for summer

10 New must-try Nikkei dishes at TokyoLima

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hy not drop into ToykoLima and sample the new Nikkei dishes dreamed up

by Executive Chef Arturo Melendez in the coming months? Packed with the vibrant colours and flavours we expect

from this classy Peruvian-Japanese eatery, the menu is a seasonal spectacular.

Check out dishes like Salad for Summer, a crunchy combination of carrot noodles, cucumber, crunchy daikon and spicy grated ginger tossed in a nutty

dressing with a dash of sherry vinegar, or the refreshing H&M with its tender strips of pink hamachi topped off with fresh seaweed and shoyu pearls.

ToykoLima can be found on Lyndhurst Terrace in the heart of Central.

TokyoLima (tokyolima.hk)

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GRAPEVINE

SugarSand and Everything Nice

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fter much excitement-filled anticipation, SugarSand opened its doors to those looking for a refreshing beachfront destination. A beachside bar, restaurant and so much more, SugarSand is a striking two-storey structure, right by the

always lively Seminyak Beach, serving up mesmerising views of the Indian Ocean.

The contemporary exterior resembles a jukung – the local traditional fishing boat, symbolising the connection to the surrounding land and sea. The look doesn’t

stop at the facade, as the eclectic interior design comprises an enchanting cacophony of colours, reinventing and incorporating Japanese elements and drawing inspiration from Bali’s wild nature in the details.

A swimming pool and poolside daybeds are available for those seeking the ultimate tropical life. For the unmatched sensation of sand between the toes, head to SugarSand beach bar and terrace, and for a more elevated experience of sunset watching, go directly to the openair roof lounge on the second floor.

The beach club serves creative Nikkeiinspired fare, focusing on the use of locally sourced ingredients from both land and sea.

Expect a scrumptious selection of ceviche, tiraditos, sushi, robata grill dishes and more.

On the beverage front is a contemporary re-imagining of cocktail history and culture.

Sip on libations the like of which you’ve ever sipped before, including Japaneseinspired cocktails, sake and sochu and an intriguing selection of slow-cooked G&Ts. Music is an important element at SugarSand, evident in the rich repertoire on spin here, from rare grooves to soulful techno, jazzy hip hop to disco – SugarSand is where the music never dies.

SugarSand (sugarsandbali.com)

Elevation

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GRAPEVINE

Thanksgiving Menus in Singapore

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long with Christmas, Thanksgiving Day is the USA’s most beloved annual holiday and takes place on the fourth Thursday of November.

The origins of Thanksgiving date back to 1621 when a group of English pilgrims in Massachusetts shared a feast with a tribe of Native Americans to celebrate the plentiful harvest. Over time this spread from state to state before President Abraham Lincoln finally declared it a national holiday across the whole country in 1863.

Over the last 150 years, the global influence of American culture has been enormous and today Thanksgiving dinners and menus can be found throughout the region with some of the best in Singapore where the large American expatriate community reaches out just as the pilgrims did in 1621.

These include lavish annual events like The St. Regis Thanksgiving Dinner at Brasserie Les Saveurs, special menus at American grills and restaurants like LAVO and

Honey Glazed Gammon

Bedrock Bar & Grill, Luke’s Oyster Bar and Chophouse, and iconic smokehouse Meat Smith, which will be serving up a complete Thanksgiving feast with sweet potato casserole, corn bread and the turkey.

where Singapore’s longest-running microbrewery offers roast turkey and bone-in-gammon ham served with a side of sweet potatoes with marshmallows, finished with traditional pumpkin pie.

There are fabulous buffets too like the Marriott Café’s Thanksgiving Celebration and Brewerkz Thanksgiving Buffet,

Thanksgiving Day is 22nd November in 2018 so go ahead and enjoy the feast.

Visit Singapore (visitsingapore.com)

Thanksgiving Dinner

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GRAPEVINE

Hong Kong-style Speakeasy in Singapore

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elive the hedonistic era of 1980s Hong Kong at Mona Lounge, a decadent speakeasystyle cocktail bar in Singapore.

Hidden on the second floor of Sum Yi Tai restaurant that serves a modern take on classic Cantonese cuisine, Mona Lounge

is named after its fictional hostess, who likes to invite her friends to the intimate boudoir to bask in the intoxicating tipples and jazzy Chinese tunes.

With mah-jong tables and cosy leather seats, Mona Lounge transports customers

back to 1980s Hong Kong to enjoy a modern-day Asian cocktail menu, courtesy of Head Bartender Byron Tan and Group Chief Bartender Sam Wong. Each cocktail unveils a story of Mona’s past.

Elusively sultry cocktails are waiting to be savoured, including Mona’s Tea – a cognac-based drink made with oolong tea, PX sherry and Fernet Branca, charmingly served in a teacup with salted egg chocolate. Another intriguing choice is the Songstress – a cheeky twist on the Old Fashioned, drawing inspiration from a famous Chinese herbal remedy, combining Bulleit Rye whiskey with pi pa gao and angostura bitters.

Inviting friends from Monday to Saturday, from 6pm to 1am, guests can request a unique code to access Mona Lounge from Sum Yi Tai. The code can also be obtained by making reservations via drink@monalounge.com.

Mona Lounge (monalounge.com)

Back to NINETEEN80

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ar hoppers, especially adults who used to be 80s kids, will be full of joy learning about NINETEEN80.

A brainchild of entertainment consultancy A Phat Collective, NINETEEN80 is a retrothemed arcade bar and club, paying homage to everything old school and nostalgic. Located in the heart of the Tanjong Pagar neighbourhood in Singapore, the bar serves classic, fun and no-fuss cocktails, like the strawberry-based Donna Summer or the rum and Malibu-based Club Tropicana.

Blue Lagoon

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Adding fun to the neon-coloured cocktails is the row of favourite arcade games from the 80s and 90s, including PacMan, Space Invaders, Mortal Kombat, Street Fighter and more. The bar boasts artwork by Mojoko, a tribute to the iconic arcade games.

Furthermore, the music played at NINETEEN80 keeps the theme going, with a lineup comprising the old-school hip-hop and R&B, disco, funk, soul and house and urban classics. Veteran Singapore DJs like Joshua P, Paulsilver and Bobos are listed as resident DJs. NINETEEN80 (nineteen80.sg)

GRAPEVINE

The Place to Eat

M

akan Place, a newly opened hot spot in Legian, is already bustling with diners despite being open for just a few weeks. The black bamboo structure with its tropical plants and chic green and blue furniture is home to an exciting contemporary menu of Asian and Western

comfort foods created by Javanese-born chef Theodorus Immanuel, who has international experience as well as having participated in MasterChef Indonesia. Popular dishes include the 800g Balinese Crackling Pork Knuckle, various salad bowls and desserts such as Roedjak and chocolate panna cotta. The liquid chefs, or bartenders, are

Combo Platter

devoted to using charcoal in their creations for its health benefits. A must try is the signature Charcoal Affogato. Open daily from 11am to 11pm, Makan Place has raised the bar, providing a new epicurean journey for guests in the Legian area.

Makan Place (makanplacebali.com)

Balinese Cr ackling Pork Knuckle

The Cupcake Cup

Cupcake Contender

The Winners & Judges

everal of Bali’s Marriott properties joined hands on 10th September for a fun charity competition, the Cupcake Cup. Held at The Stones Hotel – Legian Bali, each of the 13 participating hotels was asked to bring 12 cupcakes to be decorated with their own equipment onsite at The Stones Hotel.

Three external judges were appointed to evaluate the cupcakes based on colour, theme, creativity, texture and flavour. The resulting cupcakes were a wonder to behold with bright colours and imaginative designs reflecting the Asian Games theme. While all the teams presented impressive designs, the overall winner was Bvlgari Resort Bali,

S

second was The Ritz-Carlton, Bali and third was Sheraton Bali Kuta Resort. Ten of the resulting cupcakes from each hotel were donated to Bali Children Foundation for the children’s morning teatime.

The Stones Hotel – Legian Bali (marriott.com)

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GRAPEVINE

Local, Zero-Waste, Delicious

I

jen, the Potato Head Family’s newest restaurant, is taking sustainability and zero-waste to new levels.

Located inside Potato Head Beach Club, this exciting new restaurant is a true way-shower for recycling and low environmental impact, with the floor made of recycled cement mixed with broken plates and glass and furniture made of foam cut offs and recycled wood. The menus are printed on sustainably harvested paper, bound to recycled truck tyre boards. The waste is sorted and either composted, fed to pigs or recycled by ecoBali.

So now you feel good and know you’re doing your part to preserve the planet, dig into the food with a hearty appetite. The signature dishes at Ijen are fresh fish sourced from Bali Sustainable Seafood cooked over an open fire, such as a whole red snapper with aromatic stuffing and Jimbaran glaze and fillet cooked in a banana leaf with Balinese spices. Daily specials depend on the day’s catch and there is a choice of four delectable sambal. Other dishes include salads, squid otak-otak, barbecued corn, prawn skewers and grilled shellfish, as well as plant-based dishes such as roast cauliflower with keluwek tahini from the Bali Fresh

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Farm cooperative. The rice is sourced from the UNESCO-protected Jatiluwih rice terraces. The wine list comprises wines made using biodynamic, organic or sustainable methods and the cocktails utilise housemade infusions and regionally distilled

spirits. Ijen is helmed by Chef Wayan Kresna Yasa, whose background includes Chicago’s two-Michelin starred Acadia and Blue Hill Stone Barns in New York.

Ijen at Potato Head Beach Club (ptthead.com)

Calendar: Jakarta

Nautilus Bar Takeover By Suraj Gurung

T

he signature bar at Four Seasons Hotel Jakarta is sultry and secluded, ensconced on the hotel’s ground floor. For one night only, on 5th October to be exact, Nautilus Bar will welcome head mixologist of Hong Kong’s Stockton, the highly talented Suraj Gurung. Hailing from Nepal, Suraj is a passionate rum enthusiast known for his quirky cocktail creations, each one of which aims to tell a story.

One of his brilliant creations is the Minds Undone, a cocktail series paying homage to the greatest writers of our time, like

Sur aj Gurung

Macabre

F. Scott Fitzgerald, Oscar Wilde and Ernest Hemingway – winning Stockton many accolades, including #11 on Asia’s 50 Best Bars 2018. Stockton itself has gained recognition as a go-to afterhours drink destination, set as it is on the charming Wyndham Street in Hong Kong. The bar takeover at Nautilus Bar will start at 7pm and see Suraj showing off his skills and telling the gripping story behind each drink.

Nautilus Bar at Four Seasons Hotel Jakarta (fourseasons.com)

Jakarta Culinary Feastival 2018

A

fter its success last year, Jakarta Culinary Feastival is back for another round. Organised by Ismaya Live, Jakarta Culinary Feastival will be held from 1st to 4th November at Senayan City, Jakarta. The event aims to provide a complete culinary experience to visitors, with its tagline “taste, sip, learn and fun”, Jakarta Culinary Feastival is more than just a bazaar for food and beverages.

In addition to the numerous F&B tenants slated to contribute to the festivity, visitors can also watch a line up

of international and local chefs in the much-anticipated cooking shows. The event will even have cooking classes, hosted by respected chefs from Indonesia and abroad.

Another the much sought-after programme at Jakarta Culinary Feastival is The Chef Hunt 2018, a collaboration effort with the famed Le Cordon Bleu cooking institution.

The Chef Hunt is a competition aimed at finding undiscovered talent in the culinary world.

Jakarta Culinary Feastival (jakartaculinaryfeastival.com)

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Calendar: Bali

Love Bali, Give Back

E

PIerre Lang

ntering its seventh year, Bali’s most prestigious charity fundraiser, The Bali Ball, this year is themed A Night on Broadway and will be held once more at Alila Seminyak on 6th October. Using the hashtag #LoveBaliGiveBack, among the seven organisations being supported by the funds raised at this elegant evening are the victims of the Lombok earthquakes and Bali Children Foundation. Over the years, thanks to the generous organisers and sponsors who absorb all the costs, as well as guests and donors, the Bali Ball has raised over USD600,000, which is used in its entirety to improve the lives of thousands of children and adults in Indonesia. The cocktail reception starts at 6.30pm with the gala dinner at 7.15pm.

To support this incredible event, visit The Bali Ball website for the links to make a donation to attend the ball or purchase a Diamond Draw ticket.

The Bali Ball (thebaliball.com)

HERITAGE TEA WITH IWAN TIRTA PRIVATE COLLECTION

Quintessential Afternoon Tea

T

he St. Regis Bali Resort presents a new theme in its beautiful Quintessential Afternoon Tea series, collaborating this time with the renowned Iwan Tirta Private Collection to celebrate Indonesia’s heritage in conjunction with National Batik Day. The resort’s esteemed

30

pastry team has created a stunning collection of Iwan Tirta Batik-inspired tea time delicacies, as well as Indonesian sweet and savoury delights. Unique treats crafted for this special series include Lapis Legit Dewata Handbag Cake decorated with the Ceplok Kembang Bali pattern and a Mini Banana Chocolate Table with the Ukel Teratai Bali

pattern. This delicious interpretation of a nation's heritage can be enjoyed until the end of November in the sophisticated setting of King Cole Bar, decorated especially by the Iwan Tirta Private Collection, and is accompanied by a live jazz pianist, making it a truly memorable occasion.

King Cole Bar (stregisbali.com)

Calendar: Singapore & Hong Kong

Wine Fiesta 2018

W

ith a new format and a new indoor venue, oenophiles are invited to The Fullerton Bay Hotel to explore and compare a host of wines from around the world between the 19th and 21st October 2018. Kicking off

with a grand opening party at The Clifford Pier, the Winemakers’ Table Dinner, The Fiesta offers guests the chance to taste over 250 wines paired with gourmet treats prepared by renowned local and international chefs. Sip, taste, swirl and mingle while taking in the views of the

exceptional Marina Bay waterfront. There are also expert-led classes that will add indepth insights and knowledge, and of course a host of renowned winemakers will be on hand to share their passion and wines.

Wine Fiesta 2018 (winefiesta.com.sg)

regions in the world - all handpicked by the renowned James Suckling.

sharing their valuable insights. No other wine event in Hong Kong has ever gathered such a comprehensive selection of top-quality wines in one tasting experience making it a must for any lover of fine wines.

Grand Hyatt Hong Kong (jamessuckling.com)

James Suckling

Great Wines of the World

C

onsidered the most important wine event of the year, Great Wines of the World will return to Hong Kong on November 2nd at the Grand Hyatt Hong Kong and will feature over 100 of the best producers drawn from the top wine

Some of the most celebrated owners and winemakers will be in attendance and will present tastings of their top vintages, including 11 with 100 points, as well as

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up close & Personal

– Ben Ungermann

Australian MasterChef 2017 runner-up photos by anggar a mahendr a

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• Around the Kitchens of the World •

Ben Ungermann Ben Ungermann rose to fame in Australian MasterChef 2017, a gruelling contest for home cooks that is popular around the world. Coming in second, just one point behind the winner, changed his life. Now travelling the world, Exquisite Taste talks to Ben about what he is doing now and what the future holds for him.

–

By Amanda O’Connor : So since Australian MasterChef 2017, what have you been up to?

Ben: It’s been busy! Apart from setting up an ice cream parlour with my brother back home in Queensland, I’ve pretty much been on this world tour. : What is the tour about?

B: It’s an opportunity for me to do a lot of masterclasses and meet and greets, as well as some charity events. When I was on Australian MasterChef I developed a lot of fan support, people who became engaged with me on the show, and I wouldn’t be where I am now with this great life if it wasn’t for them, so I decided to try and meet them in person. : So you’re using your position to give back?

B: I’m in a very blessed position now and it’s a great opportunity to impact where I can and give back. Like this Sharing is Caring charity dinner at Padi Fine Dining in support of Lombok with Chris Salans and Mandif Warokka that Exquisite Media has organised. I’ll be going to Lombok soon to spend the proceeds directly on the people who need them. I’m just trying to change the world a little bit, where I can.

In the Netherlands I joined a group of chefs to help raise money to save a historic building that was going to be demolished instead of restored. I really enjoy being able to give back through food. For me, there’s no greater love that I can share than cooking a meal that I’ve really put my heart and soul into for people I care about. : During your travels, you’ve been collecting recipes. What are you going to do with them?

B: I’ve always wanted to bring out a cookbook, so I thought it would be a cool concept to publish these recipes passed on from other chefs and really great home cooks. They’ll all be something

Ben Ungermann

that you can cook at home but can maybe expand people’s culinary horizons. : Is this global trip changing you as a person?

B: Yes, it really is. When I was on the show, and even as I started my travels, I seriously doubted myself. As a TV personality a lot of people don’t take you seriously, at the end of the day all the MasterChef contestants are home cooks without any training, so it was hard going into great kitchens, but I’ve learned a lot and gained confidence. : Are you enjoying your time in all these kitchens?

B: Yes, I love to go in as a sponge and soak up as much as I can. Meeting so many amazing chefs from different walks of life, with different interests and different cuisines has made me a much better cook. : Do you have a favourite memory from your travels?

B: My heritage is Dutch-Indonesian

and I got to go on the Dutch version of MasterChef to set a mystery box and a pressure test, which I really enjoyed. I also feel very at home in Jakarta and Bali. : I hear that you’re moving to Indonesia; what are your plans?

B: I have a few possible entertainment opportunities in Jakarta and I’m already learning to speak Indonesian! I’m also learning about Indonesian products and flavours so I can put my own twist on the food. It’s something I really love doing.

Indonesian cuisine is seriously delicious and I’d love to find a way to bring it to more people. On this trip, I’m excited to be cooking with a couple of street vendors who are masters of their trade. : Do you have a favourite recipe or Indonesian food?

B: My aunty taught me her nasi goreng recipe and I’ve cooked for a few Indonesian people who have absolutely loved it.

It gets requested all the time.

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Babi Kecap

Ingredients

Method

• • • • • • • •

1. Halve pork belly and cut into 3cm cubes.

2. Remove top layer of skin with filleting knife and set aside to use for crackling.

3. Place pork belly and all other ingredients into a pressure cooker with enough water to submerge pork. Cook for 25-40 minutes.

4. Place pork skin in oven at 200C. 5. Slice cucumber with mandolin into long thin strips.

6. Combine vinegar, sugar and water in a bowl then add sliced cucumber.

7. Remove pork belly from pressure cooker and cut into thin strips.

8. Season in a bowl with sugar and half teaspoon of vegetable stock cube, mix, then cook in a large pan over a medium heat until both sides are brown. Drain excess oil.

200g pork belly 3tsp brown sugar Vegetable stock cubes 3 cloves garlic 15tbsp soy sauce ½ cup water 5tbsp brown sugar Ginger

Cucumber Pickle • ½ cup white vinegar • 2tsp sugar • Splash of water • 1 cucumber Garnish • Pea tendrils

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9. In a separate saucepan, reduce sauce from pressure cooker to a syrup. Set aside for plating.

10. Place steamed rice in 5cm cookie cutter for plating. Use one for each serving.

11. Make flat cracker shapes with remaining rice, place on a lined baking tray and dehydrate at 80C in oven for 1 to 2 hours or until completely dry. Then fry to create puffed rice crackers, season and place on the dish.

Serves 2

up close & Personal

• Executive Chef •

Joshua Job Inspiration abounds for Joshua Job as he updates the menus and venues at The Seminyak Beach Resort & Spa. Exquisite Taste talks to him about creativity, being a chef and what he is preparing to unveil in the resort’s wining and dining outlets.

–

By Amanda O’Connor : What brought you to Indonesia?

Josh: I’ve been holidaying in Bali since I was a child as my dad was a surfer. I jumped at the chance to work here; I love the lifestyle and it’s a great place to bring up young children. : Do you find Bali a particularly creative place?

J: Yes, it’s one of those magical places and benefits from some wonderful produce.

Chefs in Bali are not afraid to fail, which means you can create something a bit more beautiful and meaningful than usual. : What do you enjoy most about being a chef?

J: It’s a fantastic way to be creative. I’ve been in the industry for a little over 20 years and I still feel that there is so much to see and learn. As a chef, I get to express myself through food and being able to serve something new to people is very satisfying. Yes, the hours are long and it’s not glamorous work, but it’s satisfying to see people enjoy food you have prepared.

: You’ve been known for preparing very health-conscious dishes here in Bali; is that a particular interest of yours?

J: I grew up with a strong understanding of nutrition and healthy food and more recently have studied nutrition and became a qualified personal trainer. Many of our guests in Bali are very discerning and are looking for health-conscious choices that are produce-driven and nutritionally balanced.

I enjoy presenting this kind of food. : How do find inspiration to create new dishes?

J: Inspiration is mostly from memories with layers added from external sources, like your surroundings, family, the local culture and produce. Family is always a strong influence for me. : What are your culinary plans for The Seminyak Beach Resort & Spa? J: We are updating all of our venues, so they’re fun for the public as well as our hotel guests. Sanje, our beachside Mediterranean

restaurant, is very casual and produce-driven and is one of the few hotel restaurants locally with direct beach access. We’re launching a new health-focused breakfast menu and a lunch menu that’s inspired by Sicily with some Greek and Spanish influence.

Santan, our Asian-inspired restaurant, is being redecorated to reflect Bali’s golden era, the 1930s, with wooden shutters, big chandeliers and earthy tones. Here, I’m taking inspiration from Southeast Asia with Thai, Indonesian, Balinese and Malaysian food.

Meanwhile, Klass & Brass is being reinvented into a fun, after-dark, speakeasy-style bar. This will offer an incredible cocktail menu, with a matching food menu of small bites inspired by Indonesia, Asia and the Mediterranean.

We have lots happening, including wine dinners and our signature rijstaffel in the wine cellar. Our aim is to be fun and have something for everyone. : What food trends do you see happening in the next couple of years?

J: This is a hard one to answer. With foraging now popular, here in Bali we’re seeing restaurants with their own vegetable gardens, which could also move into rearing their own livestock. We’re also seeing regional classics being delivered in a very simple, authentic way. The industry is very fickle and the trends in Bali are often very different from what you’d see in the big cities of the world. : What advice would you give to aspiring chefs?

J: Something I was told years ago; don’t be afraid to fail. Fail, fail again and continue to fail; but don’t forget how you failed.

That’s how you learn and grow.

The Seminyak Beach Resort & Spa (theseminyak.com)

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– Joshua Job

Executive Chef at The Seminyak Beach Resort & Spa

36

“My Gnocchi”

with tomato, white wine and basil Ingredients • • • • • • • • • • • •

Gnocchi: 2kg large russet or desiree potatoes 2 egg yolks 100g parmesan cheese 300-400g baker’s flour Tomato Sauce: 2kg very ripe tomatoes (Roma, cherry and grape) 200ml dry white wine 1 tsp salt 1 tsp castor sugar 30g basil leaves attached to stem

Method Gnocchi: 1. Bake potatoes at 180-200C for 1.5 to 2 hours, until the skin starts to crisp and a knife pushes easily into the centre.

2. Cut potatoes in half and scrape out soft flesh. Grate in a Mouli.

Tip: If you don’t have a Mouli, use a grater, but you’ll need to grate quite

3.

4.

5.

6.

7.

quickly or the potatoes can turn into thick goo!

Lightly flour a clean surface and spread out the grated potato. Finely grate parmesan onto potato, then add the two egg yolks.

Slowly mix all ingredients together, adding a little flour with each turn, until gnocchi dough is smooth and no longer sticks to the bench. Approximately 6 mins.

Divide into 10 even-sized portions. Roll each with a little flour into long threads until about 1.5cm in diameter, then cut into 1cm lengths to create pillowshaped gnocchi.

Once you have 2-3 threads, blanch gnocchi in boiling salted water for about 1 minute.

Refresh gnocchi in iced water before straining. Toss in a little olive oil and set aside in the chiller until needed.

Tomato Sauce: 1. Cut the tomatoes into 1cm pieces and

place in a bowl.

2. Add white wine, salt, sugar and basil.

Crush and massage the tomatoes with your hands to mix flavours together.

3. Meanwhile, in a heavy-based pot, heat olive oil on high heat until very hot.

Toss in the tomato mixture and cover.

Stir every minute or so to help tomatoes break down slightly.

4. Take off the heat and keep warm.

To serve: 1. Heat a heavy-based skillet and add a small amount of olive oil.

2. Season the gnocchi with sea salt and pan fry until golden brown on both sides and slightly crispy.

3. Take pan off heat and add 2 large spoonfuls of tomato sauce to the pan.

Toss 2-3 times and plate immediately.

4. Garnish with fresh basil leaves and olive oil on the side.

Serves 10

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We are proud to present the inaugural Exquisite Media awards. Over the years we have been privileged to experience the best of the best from hotels to spas, restaurants serving all types of cuisine, to the liveliest after dinner night life spots.

In this edition of Exquisite Taste, we present our nominees in a range of cuisine categories, as well as bars, after-dinner nightlife venues and beach/cliff clubs. For our hotel categories, please take a look at Asia Dreams magazine.

We invite you to decide which of the wonderful nominations in this superb collection are your favourites and to vote.

Voting is online only and is open until 15th October 2018, so vote now at www.exquisite-media.co.id – where every vote counts!

The results will be announced during our annual appreciation nights in Jakarta on 26th October 2018 and Bali on 17th November 2018, with the full run-down appearing in the December edition of Exquisite Taste.

VOTE NOW! Visit www.exquisite-media.co.id Or scan qr code below

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Best Chinese Restaurant : JAKARTA

Li Feng at Mandarin Oriental, Jakarta

Deep Fried Swan Dumpling with Black Pepper Duck Meat

L

i Feng’s eye for artistic presentation is evident from the moment guests enter the restaurant and take in the subtle elegance of the décor, every last piece of which, including the

chandelier, is inspired by the historical spice trade between China and Batavia.

This thoughtful style can also be seen in the artful plating of the dishes, the most famed of which is the frequently photographed

deep-fried swan dumplings with black pepper duck meat, which arrive at the table in swirls of mist as though swimming on a pond on an early spring morning.

The tempting menu at Mandarin Oriental, Jakarta’s Li Feng was created by celebrity chef Huang Jing Hui, popularly known as Chef Fei, who helms one-Michelin star Jiang at Mandarin Oriental, Guangzhou, in collaboration with Li Feng’s Executive Chinese Chef Chang See Loy. Together their inspiration and creativity have come up with an extensive choice of classic Canton flavours alongside contemporary creations such as the long-term favourite crispy fried fish skin with salted egg sauce. Newcomers to the menu include chilled ro macai roll with Szechuan-style peanut sauce and deepfried smoked cod with five spice powder, as well as the satisfyingly warm almond and black sesame dumplings with peanuts.

The elegant restaurant also has three distinctive, sophisticated private dining rooms for intimate gatherings and private celebrations. (mandarinoriental.com/jakarta)

HIGHLIGHTS

• Renowned, award-winning chefs • Beautiful interior décor inspired by the historical spice trade • Partnered with a renowned Michelin starred restaurant in mainland China

39

Best Chinese Restaurant : JAKARTA

Pearl Chinese Restaurant at JW Marriott Hotel Jakarta

T

he dramatic entranceway into Pearl Chinese Restaurant at JW Marriott Hotel Jakarta, with a deep red wall reflecting the towering modern latticework doors, is an apt introduction to the gourmet delicacies awaiting discerning diners. The modern theme continues with the food carefully crafted by the executive Chinese chef, whose contemporary Cantonese dishes capture familiar flavours and marry them with ingredients not often seen in Chinese restaurants.

The à la carte menu presents a variety of treasures to tempt those seeking a culinary adventure, alongside plenty of firm favourites, all presented with culinary panache garnered from the chef 's over 25 years of experience in world-class establishments. Some of the newer items that have already become firm favourites with Pearl’s loyal fans include the sweet and savoury handmade mango prawn balls and the succulent Iberico pork that requires nothing more than simply butter and pepper to bring out the richness. Be sure not to miss the foie gras Peking duck with pearl rice or the caramelized wild salmon with citrus. The menu is extensive

and includes all the dishes you would hope to find cooked to tempt all palates.

Meanwhile, ideal for family Sundays, is the extensive Dimsumlicious, an all-you-

can-eat dim sum experience with more than 40 made-to-order delicacies as the showpiece of a culinary experience that includes appetisers, soups and desserts. (marriott.com/jktjw)

Iberico Pork with Butter and Pepper

HIGHLIGHTS 40

• Sunday Dimsumlicious brunch • Foie gras Peking duck • Iberico pork with butter and pepper

Best Chinese Restaurant : JAKARTA

Tien Chao at Gran Melia Jakarta

F

or aficionados of classic Chinese food, the place to go in Jakarta is Tien Chao at Gran Melia Jakarta. Located in the five-star international hotel, Tien Chao serves up Cantonese and Sichuan creations, the two most famous styles of cuisine in China.

fresh daily. For families looking to catch up over some delicious dim sum, drop in for Sunday Brunch, where an endless

selection of steamed and fried goodies is available at the all-you-can-eat special. (tienchao.com)

Guests enter Tien Chao restaurant through an impressive reception area, where a pair of jade lions welcome visitors into the elegant dining area. The décor of Tien Chao is a mix of Oriental charm with contemporary elements. The luxurious felt carpets stretch over the dining area, where dapper woodenbacked chairs accompany traditional Chinese round tables. Floor-to-ceiling windows allow for plenty of natural lighting for the diners.

Cantonese cuisine is distinctive for its light and elegant palate, favouring dishes that are simmered, braised and steamed.

Light flavouring showcases the quality of ingredients used. On the other hand, Sichuan dishes are famed for their bold and fiery flavouring. Chilli peppers, garlic, dried chilli and bell peppers are some of the key ingredients used in Sichuan dishes. Diners at Tien Chao would be well served to order the Peking duck as well as the selection of tantalising dim sum, which is handmade

HIGHLIGHTS

Peking Duck

• Dumpling soup • Peking duck • Gui ling gao

41

Best Japanese Restaurant : JAKARTA

Asuka Japanese Dining at JW Marriott Hotel Jakarta

D

iners in Jakarta desiring sublime Japanese gastronomy and traditional ways flock to Asuka Japanese Dining at JW Marriott Hotel Jakarta. Exuding classic Japanese style with its light wood décor and a long

sushi bar alongside the busy chefs, Asuka is renowned for, among other things, its exquisite sushi. Executive Japanese Chef Nishiura Osamu and Sushi Chef Takasugi Harumitsu not only have a special link with excellent vendors at Tsukiji market

to be sure of the highest quality fish, they also handmake the sauce for the sushi rice, which is fermented for two to thee months before being deemed suitable. In fact, all the sauces in Asuka Japanese Dining are made in house the traditional way. Asuka’s chefs make the most of their Tsujiki vendor to access seasonal seafood at the very peak of its freshness and diners benefit with delights like iwagaki – summer oysters with a mere fleeting season, kinki, tachiuo, as well as uni, eel, tuna belly and many other delights.

Meat lovers are also well catered to here with beautifully marbled grade 5 Kumamoto beef used to pamper the taste buds.

While there is plenty of choice on the à la carte menu, the signature omakase menu allows diners the benefit of relaxing and allowing the talented chefs to let their imaginations run free as they create and serve a multi-course tasting menu derived from the freshest seasonal ingredients, utilising a variety of cooking techniques to create a unique experience every time. (marriott.com/jktjw)

Kumamoto Beef

HIGHLIGHTS 42

• Melt-in-the-mouth sushi • Highly seasonal ingredients at the peak of their freshness • The omakase menu

Best Japanese RESTAURANT : JAKARTA

Momozen

P

erched on The Plaza’s 46th floor with stunning cityscape views across Jakarta, the elegant, buzzing Momozen is home to a modern Japanese menu with significant French twists, including copious amounts of luscious fresh truffles! The brainchild behind this menu of wonders is celebrity Chef Sho Naganuma, famed for his appearances on the Asian Food Channel.

Chef Sho has a contemporary view of Japanese food, creating a menu divided into snacks, tapas, rice claypots and mains, as well as pastas and desserts.

You’ll find plenty of wagyu steak, foie gras, seafood imported from the famed Tsukiji market and, of course, truffles.

There is also the option to add wagyu beef, grilled foie gras or truffle scrambled egg, making a sublime dish even more heavenly.

Meanwhile, perfect for the carnivores in your dining party is a recent dish on the menu, wagyu yaki-suki. Choose from Hida A5, Kagoshima A4 or A5 and it will

be sliced freshly at the table and served with an umami yaki-suki sauce, truffle egg yolk espuma, chili, creamed potato and French mushroom paste. There are plenty of other innovative Japanese dishes on the menu and you may need to visit several times to satisfy your curiosity.

Look for the chef ’s recommendations and monthly specials on the menu and indulge your taste buds on treats like the wonderful truffle donabe gohan – fresh truffle rice prepared to order in a claypot that arrives steaming at your table, when fresh truffles are shaved generously across the top.

Truffle Donabe Gohan

HIGHLIGHTS

• Dishes cooked with the best ingredients imported directly from Japan and Europe • Scenic views from the 46th floor • Dynamic Japanese dishes cooked using French methods

43

Best Japanese Restaurant : JAKARTA

OKU at Hotel Indonesia Kempinski Jakarta

L

ocated in Jakarta’s prime location, just right by the Hotel Indonesia roundabout, OKU offers a Zen sanctuary serving finest Japanese dishes and celebrating traditional recipes with a contemporary twist. Chef Kazumasa Yazawa – or Chef Kaz – is at the helm with his cooking philosophy that pays homage to all the products and ingredients used, which are mostly imported from Japan – OKU's sashimi selection is directly sourced from the famed Tsukiji Market.

“In Japanese culture, we believe that we take the spirits and souls from the ingredients’ origins and use them to replenish ourselves, so we are giving honour and gratitude to the organisms that originally housed those spirits.”

Kaz believes that cooking should reveal the life story of what you eat. The name OKU also describes the process of peeling onion layers, portraying the culinary journey to be experienced at the restaurant while savouring the “life stories”.

If you’re up for an adventurous journey, opt for the Okukase menu – a clever

OKU Bento

wordplay on omakase, or the chef ’s specials. Crafted from the freshest seasonal ingredients available at the moment, the Okukase menu brings rich flavour and excitement to your dining experience. For a more practical meal, the OKU Bento is a favourite among the loyal clientele. Suitable for business or social meetings, the package comprises an appetiser, delicious main and a sublime dessert to wrap it up – perfect for city dwellers who are constantly on the go.

All in all, OKU offers world-class Japanese cuisine in an appropriately themed environment, promising a quality time, be it business or personal. (kempinski.com)

HIGHLIGHTS 44

• OKU Bento • Okukase menu • The prime location

Best Indonesian Restaurant : Jakarta

Bogor Cafe At Hotel Borobudur Jakarta

Sop Buntut

H

otel Borobudur Jakarta has 44 years of history behind it and a firm commitment to upholding the nation’s heritage. Situated in the centre of the city, in close proximity to the state palace and many of the government ministries, the hotel frequently plays host to elite government and business events designed to showcase the wonders of Indonesia, especially its cuisine, to visiting diplomats and businesspeople. The hotel takes this responsibility very seriously.

spicy penyet. Other popular authentic, traditional dishes include the excellent Borobudur fried rice served with satay, grilled prawn, fried chicken and a fried egg on top, nasi rames with spicy beef rendang, egg balado, lamb satay, chicken opor and condiments, as well as the sweet es campur – mixed fruit and jelly that

is as good as can be found anywhere.

For traditional home-style cooking like grandma would have cooked, made with love and high-quality ingredients, it’s no wonder that Bogor Cafe is recognised throughout the country and regularly tempts foreign dignitaries. (hotelborobudur.com/bogor-cafe)

One of the most renowned dishes in the city is Hotel Borobudur Jakarta’s sop buntut, Indonesian-style oxtail soup, served at Bogor Cafe. The long-held recipe makes home-style oxtail soup as perfect as it can be, maintaining true authenticity while ensuring the ingredients are of the highest quality, which includes importing oxtail. Available in the traditional style, it is now also served in four popular variants, regular, fried, grilled and super

HIGHLIGHTS

• Popular authentic traditional dishes • Food events showcasing Indonesian street food • Regular themed buffets featuring regional specialities

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Best INDONESIA RESTAURANT : JAKARTA

Jakarta at The Dharmawangsa Jakarta

S

et in a prestigious, quiet leafy suburb of the city, The Dharmawangsa Hotel has been serving Jakarta’s elite from all walks of life for over 20 years. Frequented by corporate leaders, politicians and diplomats alike, this boutique hotel has a reputation for excellence, as well as upholding Indonesia’s cultural, artistic and culinary traditions. Within Jakarta restaurant, guests find an elegant setting that offers a contemporary interpretation of old Jakarta with bespoke art and art deco furnishings.

The Indonesian delights on offer here extend beyond the food to the drinks, where unique libations like the Virgin Sayur Asem Mary, which truly captures the light flavour of this ubiquitous Javanese soup.

Overseen by Executive Chef I Made Kona, the menu offers many authentic regional delights cooked to perfection with specials changing regularly. Beloved by many are dishes like the succulent coriandermarinated Maranggi beef satay from

Purwakarta and nasi liwet – coconut rice served with chicken, tofu, soy-braised eggs and spicy chayote that shows a wonderful combination of silky textures and rich flavours. Another popular full meal is nasi timbel, which brings together fried

chicken, marinated fried beef, salted fish, tofu, tempeh and a serving of sayur asem with rice wrapped in a banana leaf. If you can manage dessert, the Pandan Srikaya Palembang with sticky rice is a must. (the-dharmawangsa.com)

SATE MARANGGI PURWAKARTA

HIGHLIGHTS 46

• Understated, elegant setting showcasing art-deco furnishings • Authentic traditional recipes • Indonesian luxury experience

BEST INDONESIAN RESTAURANT : JAKARTA

Plataran Menteng

D

iscussing the subject of refined Indonesian cuisine, it’s impossible to leave Plataran Menteng out of the conversation. In fact, Plataran Indonesia group – comprising divine dining destinations and bespoke resorts – takes pride in its authentically Indonesia values. Plataran Menteng in particular is an oasis in the busiest area in Jakarta, providing discerning diners with a sophisticatedly comfortable ambience and an enticing menu reminiscent of Indonesian home-cooked meals.

KERAPU MENTENG

first floor sees a quaint reception area that leads to the elegant dining area, two private rooms and the focal point of the venue, the mango tree the establishment is built around. More private dining areas can be found on the second floor, suitable for bigger events but still intimate. The third floor is perfect to kick back and relax over tea, coffee and a selection of snacks, and it leads to the idyllic rooftop area, where you can enjoy the city’s dynamic view in tranquillity.

Inspired by hearty cuisine found in Indonesia, the menu offers tasty and fulfilling delicacies, designed to be enjoyed familyAlso known as the go-to function venue, the style. Salad Putri Dewi makes a refreshing start, and the tahu telor asin and ayam three-storey Plataran Menteng brings back the charming design of the colonial era. The Dharmawangsa are some of the all-time

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favourites. For something truly unique and luscious, go for the bebek manggis curry, comprising roast duck, light but tasty red curry and mangosteen – a festival of flavours!

No Indonesian feast is complete without rice, and the restaurant has an appetising selection to choose from – from nasi putih and nasi merah, to nasi daun teleng and nasi keling. The variety also goes for the sambal selection, from sambal terasi and sambal mangga, to sambal matah and more.

To sum up, Plataran Menteng is not merely a venue where you eat and go, but it’s where great food and a great vibe are meant to be shared with loved ones – it’s where good memories are made. (plataran.com)

• The extensive and outstanding cuisine • Authentically Indonesian and homey ambience • The unrivalled city view from the charming rooftop

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Best Fine Dining : JAKARTA

Akira Back

Wagyu Aburi

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or a fun and funky fine-dining experience, gourmands flock to Akira Back in Jakarta, where the famed chef has put together not only an exciting menu that incorporates tastes of his childhood with inspiration found on

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his global travels but also a wonderfully welcoming restaurant with stylish décor and a great soundtrack produced in Las Vegas.

While many of the dishes show a Korean or Japanese influence, the extensive menu incorporates the flavours of many regions.

Akira Back recently won a Michelin star for Dosa in Seoul, and he and his trusted right-hand man and corporate chef, Andri Dionysius bring this level of attention to the Akira Back Jakarta restaurant, where the finest ingredients end up in alluring, imaginative dishes. While perhaps the tuna pizza is the most recognised with its wafer-thin crust, umami aioli, micro shiso and truffle oil, there is much more to discover. Don’t miss out on the Una-Q with its unagi shirayaki, seared foie gras, truffle powder and balsamic teriyaki or the tender 48-hour wagyu short ribs with baby root veggies and quail egg. Amongst the numerous rolls is the outstanding Brother From Another Mother showcasing unagi, anago tempura, foie gras, ponzu mayo and eel sauce, demonstrating once more how to achieve perfect harmony by bringing together elements from around the world. Akira Back Jakarta is always busy and guarantees a lively ambience along with exquisite food. (akirabackindonesia.com)

• Adventurous dishes with familiar flavours • Extensive beverage selection to match the food, including the own brand Akira Back Sake • Modern, lively ambience with personalised service

Best Fine Dining : JAKARTA

Amuz Gourmet

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nsconced in an elegant and contemporary space in the luxurious Sudirman Central Business District, Amuz Gourmet is well-known amongst the discerning diners of Jakarta. Luxurious and tastefully designed, the restaurant’s interior is inspired by chic Parisian design sensibilities. With Eiffel Tower-inspired metal accoutrements, intricate teardrop-shaped chandeliers and warm ambient lighting, Amuz Gourmet is the perfect place for an intimate rendezvous.

The food program is curated by French culinary maestro Chef Gilles Marx, a veteran classically trained chef with a glittering track record working in Michelinstarred establishments all across the world.

Amuz Gourmet focuses on quality produce sourced worldwide for the enjoyment of its discerning patrons. Expect in-season premium truffles flown in from Europe, the finest Old World wines to pair with your

delightful culinary sojourn and world-class service from the restaurant’s attentive staff.

The chestnut truffle soup comes highly recommended, with fresh truffles shaved personally by Chef Gilles. For mains, the

roast beef fillet is excellent, tender and grilled to perfection. To end your meal on a sweet note, try the chocolate soufflé with house-made vanilla bean ice cream. (amuzgourmet.com)

Entre Cote Cafe de Paris

HIGHLIGHTS

• Imported truffles from Italy and France • Wide selection of European wines to pair with food • Authentic French dining

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Best Fine Dining : JAKARTA

VONG Kitchen

FOIE GRAS BRÛLÉE

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ituated in the iconic SCBD, Vong Kitchen at Alila SCBD Jakarta is a haunt for the city’s discerning gourmands. Since its much-anticipated grand opening in early 2018, Vong Kitchen has made a clean sweep of the accolades as one of the city’s top fine-dining establishments.

grandeur of the space intimidate you, the food menu curated by the Michelin-starred Chef Jean-Georges Vongerichten and his son Cédric is approachable and best enjoyed with adventurous friends. For starters, tuck into the delightful foie gras brûlée, a unique and delicious dish featuring a flambéed sugar-

Visitors to Vong Kitchen are welcomed into the chic and elegant space past the restaurant’s handsome bar. For those waiting for their fashionably late companions, do pull up a stool by the elliptical marble counter and treat yourself to the fantastic concoctions courtesy of the restaurant’s inventive mixologist.

Once you’re ready, proceed to the marvellous main dining room, the bustling centre of the establishment. One side of the restaurant is an elegant lattice of windows with scenic views of the verdant SCBD, another side is the heart of the restaurant – a state-ofthe-art modern open kitchen. Don’t let the

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• Madai sashimi • Foie gras brûlée • Seafood risotto

topped foie gras pâté served with papaya jam and rambutan. As for the main, the hearty 500g Australian rib eye is a good choice, while to close, order the chef ’s signature molten chocolate cake, it might very well be the best dessert you’ve ever had. (vongkitchen.com)

Best Casual Dining : JAKARTA

BAE by Socieaty

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hen it comes to casual dining in a venue where you can relax with friends from lunchtime until late while indulging a love of good food and a few glasses of wine or a cocktail or two, BAE by Socieaty has it wrapped.

Found beneath bustling Senayan City, this is a restaurant started by friends, built by friends and that continues to be driven by people sharing their passion for providing wonderful experiences. With a location that lends itself perfectly to friends from across the city gathering to catch up and a menu that satisfies all kinds of palates, BAE has become popular among Jakartans.

The menu is compact and thoughtful, offering plenty of nibbles – including the highly moreish cassava nachos and Mom’s risolles – and a selection of salads, pastas, pizzas, mains, Asian favourites and prime steaks. Chef Robert Veendendaal serves up fresh modern takes on the classics, including his homage McBAE burger, alongside locally inspired food like wagyu

fried rice and the dazzling bebek matah.

Incorporating Bali into every bite, the sous-vide duck breast goes perfectly with the sambal matah, garlic fried rice, crispy onsen egg, cucumber, tomato and tempura crumbs for a filling meal.

Meanwhile, on monthly Crustacean Day,

dive into the caramelized butter crab and prepare to get messy. Lightly caramelized with garlic and shallots, it is hugely popular. There are plenty of well-priced wines to enjoy, as well as other delicious libations and some tasty desserts. (bae.co.id)

Wagyu beef satay

HIGHLIGHTS

• Great food • Affordable wine • A venue where friends meet friends

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Best Casual Dining : Jakarta

Collage All Day Dining at Pullman Jakarta Central Park

Collage a la carte

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his restaurant at Pullman Jakarta Central Park is popular among the capital city’s dwellers and diners, and it’s not hard to see why. Located on the 12th floor of the hotel, Collage All Day Dining boasts unobstructed views of the city.

The restaurant is adorned with cheeky, contemporary artwork – providing a sight to behold and a conversational piece. The vibe is modern and comfortable, great for any kind of quality meals – lunch meeting with the bosses, afternoon bites with the ladies or hearty dinner with loved ones.

More importantly, Collage All Day Dining has an elaborate menu that showcases both local and international delicacies, available as buffet or à la carte. The à la carte menu has every fulfilling comfort food you can think of, gourmet burgers, signature sandwiches, pasta dishes, pizza selection, grill goodness, Indonesian fare and Asian favourites with a special highlight of Indian cuisine.

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To further cater to your particular appetites, Collage All Day Dining offers themed culinary promos. For example, the Hurry Slowly Set Menu is perfect for a business lunch. Meanwhile ladies in red can get 50 percent discount on the lunch or dinner • The famed Indian cuisine section • Weekend brunch • The views and artwork

buffet every Thursday. Last but not least, the main star of the restaurant is the lavish weekend brunch every Saturday and Sunday from 11.30am to 3pm. (pullmanjakartacentralpark.com)

Best Casual Dining : JAKARTA

Up In Smoke

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ike any other great stories, Up In Smoke was born out of some bets and competitions between two good friends over who could smoke and grill meat the best. The ritual resulted in too much smoked meat to eat, and before long, masterminds Justin Sumarta and Zachary Nice had established a catering service and were gracing the pop-up scene in Jakarta – making a name among the carnivorous crowd. Fortunately for all of us, the frequent question of “When are you opening a restaurant?” finally nudged the guys to open Up In Smoke in the dynamic area of Jakarta’s Mega Kuningan.

The restaurant has a stylish, modern design that’s also comfortable and unpretentious at the same time, with a spacious outdoor area, where you can find occasional movies or footie matches being screened and have a good time

with a big group of friends. Inside, the focal point is the open kitchen where the

rock stars are: two smoking machines and the custom-made griller – the scent of delicious decadence is in the air.

The menu drips with juicy meaty goodness, like the smoked brisket with a signature sauce and shishito pepper and the succulent grilled ribeye served with baby potatoes, spinach and chimichurri. That said, don’t miss out on the non-meat dishes, such as the ricotta toast with honey, thyme and homemade ricotta, and the flavourfully festive grilled broccoli with pickled gold raisins, spiced cashews and romesco sauce. On the white meat side, the smoked chicken with Alabama white sauce is not to be missed.

USDA Prime Striploin

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Take it easy as Up In Smoke offers the most sinfully scrumptious desserts, like the to-die-for banana cream pie. The bar also serves meticulously concocted cocktails, great for sunset celebrations or a well-deserved nightcap. To sum up, Up In Smoke is where quality food and drinks and great atmosphere are combined.

Perfect for a night out with the cheeky entourage on Saturday night and a quality lunch with the family on Sunday noon. (upinsmokeindo.com) • The smoked brisket • The smoked chicken with white Alabama sauce • Banana cream pie

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Best Mediterranean Restaurant : JAKARTA

Alto Restaurant & Bar at Four Seasons Hotel Jakarta

Spaghetti all'a r agosta

E

nsconced in an elegant and contemporary space in the luxurious Four Seasons Hotel Jakarta, Alto Restaurant & Bar is well-known amongst the discerning diners of Jakarta. Tastefully designed, the restaurant’s interior is wonderfully chic and contemporary. With polished wooden floors, ochre accoutrements and elegant floor-to-ceiling windows, Alto Restaurant & Bar is the perfect place for an intimate rendezvous.

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The food program is curated by culinary maestro Executive Chef Marco Riva, a veteran classically trained chef with a glittering track record working in worldrenowned establishments across the world. Alto Restaurant & Bar focuses on quality produce sourced worldwide for the enjoyment of its discerning patrons.

Expect in-season premium ingredients flown in from the world’s markets, the finest wines to pair with your delightful culinary sojourn and world-class service from the

• Caprese campana • Spaghetti all’aragosta • Hazelnut crème brulee

restaurant’s attentive staff. The caprese campana comes highly recommended, a refreshing dish of milky mozzarella cheese paired with assorted cherry tomatoes and finished with balsamic vinaigrette and a sprinkle of balsamic caviar. For mains, the spaghetti all’aragosta is excellent, a lobster grilled to perfection paired with al dente spaghetti tossed in a spicy tomato sauce.

To end your meal on a sweet note, try the classic favourite hazelnut crème brulee. (fourseasons.com)

Best MEDITERRANEAN Restaurant : Jakarta

Garçon

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arçon is a popular bistro, bar and patisserie in the heart of Plaza Senayan that brings French flair to Jakarta. The interior is stylish, modern and classy with a Parisian vibe. Guests pass the patisserie counter filled with brightly coloured European-style cakes to enter the bistro, where a warm, friendly atmosphere is found.

This is a place where friends like to gather around a good meal and a bottle of wine and catch up on each other’s lives. Chef Camille Benedetto-Flosse’s long experience in classic French cuisine with a distinctive Mediterranean twist includes stints in Michelin-starred restaurants, meaning much of the pâté, chutneys and breads are made in house. Popular choices include the pâté en croute served with chutney, homemade brie with truffled mascarpone marbling served with rustic bread and the four-hour oven-braised wagyu shin shank with mash and locally sourced vegetables. A daily special is written on the blackboard, allowing the kitchen team to make the

most of the freshest ingredients, which are locally sourced as much as possible in the interests of sustainability. The cakes and desserts are delectable, created by Garcon’s pastry chef, Masaaki Konno, who worked under culinary legend Joël Robuchon. If

you don’t have time to socialise at Garçon, then take advantage of the catering, which is often used for fashion boutique events, product launches, Jakarta Fashion Week, as well as private dinners. (bistrogarcon.com)

Duck leg confit, br aised cabbage cannelloni and r aspberry sauce

HIGHLIGHTS

• French bistro food with great value wines, cocktails and spirits • Cakes and sweets by former Joël Robuchon chef • Convenient location with cool ambience

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Best Mediterranean Restaurant : JAKARTA

Rosso at Shangri-La Hotel, Jakarta

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osso at Shangri-La Hotel, Jakarta is a cosy restaurant open for lunch and dinner with comfortable seating that encourages long meals and long conversations. The open iron lattice dividers add nooks and crannies for added privacy while allowing the natural light to flood in. The combination of natural tones and vibrantly coloured ceiling panel and lights, of course featuring plenty of red hues, add to the warm ambience. As befits an Italian restaurant, the welcome is friendly and the menu full of authentic Italian temptations inspired

by Chef Gianfranco (Franco) Pirrone’s childhood memories, prepared using the finest ingredients and plated with refined flair. Some of the herbs are even picked from the hotel’s Shang Garden nursery.

Veal Tenderloin with Artichoke Cream

pumpkin gnocchi with parmesan sauce and beetroot spaghetti with gorgonzola cheese, or one of the gorgeous risottos. If you’re a pizza fan, the porcini mushroom and foie gras pizza is a must. For heartier fare, it has to be the chef ’s mom’s favourite grilled lamb chops with porcini mushroom

Among the many choices on the menu, the tuna tartare with saffron sauce makes a fresh and zingy start to your meal and can be followed by a selection of freshly made pastas and gourmet pizzas. If you’re stuck for choice, we suggest the pasta trio of seafood ravioli with pesto, spinach and

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• Hearty risottos • Lobster seafood spaghetti • Porcini foie gras pizza

and roasted garlic-truffle risotto, or one his seafood dishes with a Sicilian twist.

A small lunchtime brunch is available daily, with more choices on Sunday, and the drinks menu is perfectly matched to the hearty Mediterranean fare. (shangri-la.com)

Best Steakhouse : Jakarta

AB Steak by Chef Akira Back

A

true paradise for diners with carnivorous palates, AB Steak by the renowned Chef Akira Back is an innovative and contemporary Korean steakhouse – combining the American-style steakhouse with refined Korean touches.

As Chef Akira Back’s latest invention, AB Steak highlights the house’s dryaged premium meat, produced in the restaurant’s own dry-aging chamber.

Offering quality dry-aged meats that range from 21 to 200 days, grill enthusiasts will find the steaks drenched with sharper scents and more concentrated flavours.

Also on the menu is meaty greatness like premium Japanese, US and Australian premium cuts. If you're lucky enough, you might have the chance to try out the limited Korean beef (Hanwoo) and Spanish beef (Rubia Gallega).

Grilled using Japanese charcoal enhanced with American applewood and cherrywood chips right on your table, the steaks will definitely leave an unforgettable impression on discerning diners. On the table, diners can find six kinds of salt – truffle, pink

21-day kiwami picanha

Himalayan, garlic herb, umami kombu, kimchi and sriracha – to season according to their liking. The wet-aged beef, on the other hand, is served as if it’s a blank canvas with five different sauces – sesame oil with sea salt and black pepper, ssamjang, bulgogi, soy and grated wasabi and chimichurri – further enhancing the already magnificent flavours.

The interior of the restaurant is revolutionary in theme, with modern lines, intimate lighting and curated artworks from Akira’s mother. To sum up, AB Steak by Chef Akira Back is the ultimate destination to impress, in terms of aesthetics and more importantly, tastes and flavours. (absteakjakarta.com)

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• The 60-day whiskey aged bone-in rib-eye • The Hokkaido Snow collection • AB's wagyu moriawase

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Best STEAKHOUSE : JAKARTA

C’s Steak & Seafood at Grand Hyatt Jakarta

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ong renowned among the city’s luminaries and discerning gourmands for the quality and responsible sourcing of its food, C’s Steak & Seafood at Grand Hyatt Jakarta upholds its belief in using the finest ingredients cooked to perfection. The sophisticated yet relaxing ambience with its choice of dining areas, including four private rooms, is a popular gathering point in Jakarta with diners keen to indulge their taste buds on the Japanese, Australian and US prime beef cooked in a variety of ways.

Live food preparation adds to the liveliness of the ambience and diners can watch the meat being grilled over a wood or charcoal fire to the perfect degree of doneness. If you have your heart set on a particular style of steak, just pick from the extensive selection that includes various cuts of Stockyard gold Black Angus, Margaret River wagyu grade 4-5, as well as Aspen Ridge prime lip on rib eye, Bultarra lamb chops from Australia and the 1,500g Stockyard wagyu 5-6 tomahawk.

Add your choice of sauces, ranging from C’s steak sauce or mushroom cream to black

peppercorn or béarnaise, for the perfect piece of carnivore heaven. If you just can’t make up your mind, then choose the hugely popular mixed meat grill with its sausages, steaks, lamb chops and chicken. To add to the enjoyment, C’s Steak & Seafood has

an extensive wine collection and uses the enomatic wine-serving system that preserves the freshness of opened bottles of wine, hence making wines by the glass possible even for the most expensive vintages. (jakarta.grand.hyatt.com)

Tomahawak Margaret River

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• Australian wagyu tomahawk • Mixed meat grill • 3,000 bottle wine collection with enomatic wine-serving system

Best Steakhouse : Jakarta

Ruth’s Chris Steak House

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uth’s Chris Steak House is renowned throughout the US for its superbly cooked prime US beef and upscale dining experience. Now spreading through Asia, these fine steak meals can be found in Jakarta. The secret to Ruth’s Chris success is simple: use only custom-aged US prime beef – an official quality grade term denoting the finest 2 percent of beef on the market, which has excellent marbling – grill it in the proprietary 982-degree Celsius oven, finishing with butter and parsley and serve on a 260-degree Celsius plate so it stays sizzling hot. The result: a juicy, tender steak that is rich with flavour and perfectly cooked to your choice of doneness. The steak menu simply lists the various cuts – filet, New York strip, rib eye, T-bone, porterhouse and tomahawk – and you pick

Tomahawk

the size, size and sides, all of which are prepared to satisfy the most demanding of gourmands. A highly popular choice is the petite filet with shrimp, comprising two 4-ounce medallions of steak topped with a

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large shrimp, perhaps Oscar style with crab cake, asparagus and béarnaise sauce, or with creamed spinach. At any time during the meal, you can ask for a fresh sizzling plate to keep your steak perfectly warm. There is

more than just steak at Ruth’s Chris; New Orleans-style appetizers, salads and soups are on the menu, as are other mains and a select choice of exceptional desserts. (ruthschris.com)

• Porterhouse steak for sharing between two or three • Sizzling hot plates for your steak • New Orleans cheesecake

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Best Brunch : JAKARTA

Asia Restaurant at The Ritz-Carlton Jakarta, Mega Kuningan

Roast Chicken

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akarta’s food lovers and brunch aficionados in Jakarta will be more than familiar with Asia Restaurant at The Ritz-Carlton Jakarta, Mega Kuningan. Since its grand re-opening in 2017, Asia Restaurant has

been the talk of the town for its expansive selection and delightfully innovative cuisine.

Asia Restaurant occupies a large, lightfilled space on the ground floor of The Ritz-Carlton Jakarta, Mega Kuningan. The

restaurant’s brunch outlet offers an eclectic mix of local and international cuisines for its guests, accompanied by seasonal specials inspired by Jakarta’s ever-vibrant food scene. The main attractions of the buffet spread include sushi and sashimi, freshly baked goodies such as wholegrain rolls and croissants, the ever-popular As You Wish teppanyaki station, the tantalising carving station and towers of bamboo baskets filled with handmade dim sum. Specials include a selection of pasta inspired by seasonal ingredients, various kinds of noodles, as well as favourites such as roast beef at the carving station.

The dessert section is a literal wonderland of tempting sweet treats. Guests are urged to pile their plates with house-made tarts, freshly churned gelatos as well as indulge in the decadent chocolate fountain. The unique dessert not to be missed is the cendol cake, an amalgamation of rich coconut-based cream, pandan chiffon cake and a lovely gula jawa gelatine layer. (ritzcarlton.com)

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• Cendol cake • The carving station • As You Wish Teppanyaki

Best Brunch : Jakarta

Bengawan AT KERATON AT THE PLAZA, A LUXURY COLLECTION HOTEL, JAKARTA

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mong the many Sunday brunches in Jakarta, some shine more than others, such as the dazzling Mediterranean spread served at Bengawan at Keraton at The Plaza, a Luxury Collection Hotel, Jakarta. Director of Culinary Rafael Gil helms the kitchen with great exuberance and brings this enthusiasm to the dishes he and his team craft in the kitchen to present an indulgent weekend treat. Chef Rafa’s background in Michelin-starred Spanish restaurants brings additional pizzazz to the Mediterranean delights, like his scrumptious seafood paellas. The choice of foods is extensive and includes luscious freshly grilled lobsters, ribs and

Assorted brunch Items

sausages on the barbecue, roast leg of lamb, wagyu beef and fresh seafood on ice, as well as Indonesian and Asian specialties. Of course, the desserts are mouth-wateringly good and tempt even those convinced they are too full for even one more bite.

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Live entertainment and bubbles are worthy additions to this magnificent spread; while the standard brunch includes freeflow soft drinks, the GLAM brunch adds beer and wine to the mix and the MAGNIFIQUE brunch adds everything

plus Moet & Chandon. To top it all off, if you are in need of extra pampering, premium à la carte brunch items – think Kobe beef and chili Alaskan king crab – can be ordered at an additional cost. (keratonattheplazajakarta.com)

• Seafood paella • Opulent food choices • Free-flow champagne

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Best Brunch : JAKARTA

Seasonal Tastes at The Westin Jakarta

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ith marvellous unmatched views of Jakarta’s stunning skyline and exquisite cuisine to match, Seasonal Tastes at

The Westin Jakarta is the undisputable choice for Sunday brunch in the city.

Seasonal Tastes offers guests a selection of dining areas, from hidden niches perfect for

a romantic week-night rendezvous to long communal tables suitable for catching up with groups of families and friends. Private rooms are available off to the corners of the sprawling restaurant, ideal for those looking to hold a small intimate gathering.

Guests dining at Seasonal Tastes are invited to explore the mazy interior of the restaurant, where delightful live-cooking stations await in every corner. Start off with the comprehensive salad station with a variety of dressings to cater to all tastes, proceed to the seafood station boasting the day’s freshest catch, such as specially flown-in blue-tipped oysters and lobster thermidor, move on to the sumptuous carving station featuring prime cuts from Australia, stop by the Indian station for some delicious naan and curry. For a sweet conclusion, indulge yourself at the dessert station where icecream, pancakes and chocolate fondants await. Parents with kids will appreciate the kids’ corner with a colouring, mini castle playground and many more fun activities. (westin.com)

Gepuk & Nasi Tutug Oncom

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• Seven live cooking stations • Gepuk and Nasi Tutug Oncom • Lobster thermidor

Best After Dinner Nightlife Venue : JAKARTA

Dragonfly

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ince its inception in 2004, DRAGONFLY has firmly entrenched itself as one of the hottest after-dinner entertainment venues, with the funkiest music, the finest libations and the wildest parties. Located in the posh Graha BIP, DRAGONFLY occupies an enviable sleek and contemporary space decked out in ultra-luxurious décor.

One of the flagship establishments of the acclaimed ISMAYA group, DRAGONFLY is packed to brimming every weekend, with guest appearances from regional and international headliners and the coolest crowd out to have a blast.

Guests to DRAGONFLY will be seduced by its exquisite décor, all streaked marble, dark polished hardwood and whimsical art décor furniture pieces. The venue is equipped with the latest cutting-edge audio-visual equipment so guests can enjoy the chillest beats in the lounge while savouring the finest tipples that DRAGONFLY’s inventive mixologists have to offer. For those looking for a

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straight drink, the bar is well-stocked with the finest Champagnes, a classy line-up of wines and limited-edition whiskeys. Immaculate lighting sets up the ambience for an unforgettable

evening at DRAGONFLY, where the party is just getting started. The space is generous, the dance floor is inviting, what are you waiting for? (ismaya.com)

• Cutting-edge audio-visual system • Exquisite potations • Scrumptious snacks and finger food

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Best After Dinner Nightlife Venue : JAKARTA

Immigrant Lounge & Club

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or Jakarta’s avid bar-hoppers and club-goers, Immigrant Lounge & Club is a mandatory destination.

Immigrant Lounge & Club occupies 1,000sq.m. of an exquisitely designed space on the sixth floor of the ultra-luxurious Plaza Indonesia. First-time

visitors will be impressed by the largerthan-life opulent interiors of the space, inspired by neo-Baroque architectural elements. All gorgeously streaked marble, polished hardwood table tops and avantgarde chandeliers, the space comfortably accommodates 700 standing guests.

TOKYO SPRING

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The food program is headed by the critically acclaimed Chef Camille Benedetto-Flosse, who serves up a smattering of inspired fusion canapés and light bites. Guests looking to pair their evening with choice wines will be impressed by the range and quality of vintages available at Immigrant Lounge & Club. For those looking for an inspired potation, pull up a bar stool and have a chat with the club’s talented mixologists, who are more than happy to accommodate. For those looking for the stronger stuff, the bar is kept well stocked with limited-edition bottlings, artisan liqueurs and fine imported whiskeys that will make any collector go green with envy.

The club is open from Wednesday to Saturday, where the atmosphere is electric and the party never stops. Popular for small and large scale events, Immigrant Lounge & Club offers a cutting-edge 20,000-watt sound system, dedicated technical support and an unforgettable experience for your next party. (immigrant-jakarta.com)

• Exquisite luxurious interior • State-of-the-art audio-visual system for events • Bewitching cocktail creations

Best After Dinner Nightlife Venue : Jakarta

K22 Bar

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he luxury Fairmont Jakarta is not only an opulent hotel, it is also a lifestyle hub that provides plenty of places to dine, relax or chill out in style. Up on the 22nd floor is K22 Bar, an elegant semi-outdoor bar and restaurant with a lively ambience, mood lighting and a skyline view of the city. Dynamic and stylish, this refined venue is based around sound and style with island bars at each end to complement the outdoor space and serve as gathering points during the effervescent evenings. The bartenders serve up refreshing libations and specialise in culinary cocktails with unique presentations, as well as bespoke creations. The infusions, juices, muddled fruit and infused syrups are all house made by the dedicated team, who are generous with the spice and herbs to create even more impact. The Flower Garden Collins brings new life to the classic cocktail with chamomile-infused gin, while the Calamansi Old Fashioned adds house-made calamansi syrup and a dash of bitters to blended whisky, while the K22 Mojito also brings the light zingy flavour of calamansi

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lime with a touch of basil to this classic served in a tiki glass. The light bites menu is gourmet comfort food such as the Green Quesedillas, K22 Burger with wagyu beef, onion marmalade and mushroom ragout,

while churros or apple crumble make for a sweet ending. Open from 5pm until late, K22 Bar is a great hangout place that is even more special during its regular events. (fairmont.com/jakarta)

• Dynamic, stylish, refined venue • Calamansi Old Fashioned • K22 Burger

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Best Bar : JAKARTA

HAVANA

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isitors to South Jakarta’s premier Pondok Indah Mall Street Gallery looking to enjoy a good bar can look for the private lift and be whisked into HAVANA, a polished, suave venue offering warm hospitality, good food and an enviable range of drinks. The towering ceiling lends itself to dramatic décor and a bar with high shelves filled with spirits, while the tiled floor, polished dark wood, curves and archways, plus the leather sofas and booths make for a distinctly old European feel. There is plenty of space at the bar to sit and discuss your drink choices with the bartenders, or pull up a chair at one of the tables or slide into a booth with friends to catch up and spend the evening over good food and good drinks. The height of the building allows for a mezzanine floor that provides a more secluded and slightly quieter venue upstairs with great views over the lively lower floor. The sound track is vibrant and there is live music most nights with different themes to appeal to different people.

ESPRESSO MARTINI

something to tickle your palate. Cocktails with special focus include, obviously, rumbased drinks such as mojitos, including the Falermary Mojito, an adventurous concoction of Jamaican white rum, falernum syrup,

The bartenders are passionate about drinks and are always happy to chat and suggest

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• Lively ambience to suit all ages • Nightly promotions • Extensive spirit selection

rosemary, lime, mint and soda water. There is also an excellent and extensive collection of whiskies, from The Macallan, to John Walker & Sons Odyssey and Japanese Hibiki, including a 30-year old vintage.

Best Bar : JAKARTA

Henshin at The Westin Jakarta

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ffering a sumptuous view of Jakarta’s cityscape, Henshin at The Westin Jakarta claims its spot as one of the city’s glitziest bars. Occupying the three highest levels of The Westin Jakarta, guests can access Henshin via a dedicated highspeed lift to the side of the hotel’s lobby.

Henshin’s décor is a marriage of Japanese charms and contemporary design sensibilities. The first-floor entrance of Henshin features a playful art piece of transparent sake jars, which refracts the shimmering light displays to the chill house music. An elegant welcome bar offers visitors whimsical tipples to start off their evening, try the lovely Nikkei-inspired Issei.

One can take in the dizzying bird’s eye view in the outdoor patio area, and order a Nikkei-style appetiser such as the tiraditos to pair with the magnificent atmosphere.

Sakur a maru cocktails

to interact with the chefs working in the open kitchen stations. The menu is curated

by Hajime Kasuga and his team, a Peruvian The second floor of Henshin is the main native and a master of Nikkei cuisine. Try dining area, in which guests are encouraged his specialties such as the ceviche and the

HIGHLIGHTS

grilled octopus. The top and final floor is reserved for private dining rooms for guests looking to throw an intimate gathering. (westin.com/jakarta)

• Sumptuous view of Jakarta’s skyline from the highest vantage point in the city • Tantalising Nikkei food and cocktails • Live DJs and performances

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Best Bar : Jakarta

The Writers Bar at Raffles Jakarta and a white grand piano. An outdoor terrace provides plenty of comfort for those escaping the air-conditioning. The Writers Bar is as welcoming to the on-trend fashionista as it is to corporate executives and everyone in between. The renowned Raffles service is clearly evident and the staff unobtrusively watch to ensure that you are never long without a drink.

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affles Jakarta is a stunning venue that reveres art, especially that of the late Hendra Gunawan.

Throughout the hotel, this appreciation and love of art is evident through the décor, design and architecture,

including in the vibrant oasis that is The Writers Bar. Guests are met by vivid colours, playful designs, arty wall panels, crystal chandeliers that resemble water flowing through the ceiling, comfortable seating in all kinds of shapes and designs

The drinks menu is extensive, the bar stocked with premium spirits and the bartenders are naturally very passionate and skilled. They revel in making bespoke cocktails and the thrill of interpreting your words into a memorable libation that resonates perfectly with your mood. A noteworthy feature of The Writers Bar is the roaming bartenders who use great flair to recreate the legendary cocktails of the 1920s right at your table. Live jazz music, curated drinks, personal attention, great company and a venue that immerses you in the Golden Era with timeless elegance makes any visit to The Writers Bar memorable. (raffles.com/jakarta)

Cocktails

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• Roaming bartenders making drinks at your table • Vibrant, eclectic, opulent décor • Raffles service

BEST Chinese RESTAURANT : Bali

Ah Yat Abalone at RIMBA Jimbaran BALI by AYANA

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amed for its lavish dim sum and extraordinary à la carte menus, Ah Yat Abalone embodies the very best of old-world Chinese hospitality offering an outstanding range of cuisine presented in a beautifully stylish contemporary setting.

Set over two storeys and located just outside the lobby at RIMBA Jimbaran BALI by AYANA, Ah Yat Bali is said to be Indonesia’s largest Chinese restaurant and features both delightfully airy open dining areas and select VIP rooms, making it the perfect choice for wedding receptions, private parties and corporate functions.

Open for lunch and dinner, the restaurant is elegant and comfortably furnished with an eclectic mix of custom-made furniture and artwork that together contrast beautifully with the traditional Chinese table settings. Light woods, dressed banquet tables and bespoke copper lighting craft a refined ambience supported magnificently by impeccable service and an impressive collection of beverages.

Dim sum

The menu reflects founder-chef Yeung Koon Yat’s Cantonese heritage and offers an array of traditional delicacies and popular Chinese favourites. The built-in tanks feature live seafood for maximum freshness, with your selection cooked to perfection and served with a wide choice of accompaniments and sauces.

For the adventurous check out the distinctive taste and textures of the bird’s nest, sea cucumber and abalone, or explore the 47 different types of dim sum available as part of the famous all-youcan-eat dim sum lunch menu. While for groups the signature à la carte steamboat is great way to sample the many delights of this fabulous Chinese restaurant. (ayana.com)

HIGHLIGHTS

• All-you-can eat dim sum lunch • À la carte steamboat • Stunning contemporary Chinese setting

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Best Chinese Restaurant : Bali

Happy Chappy

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ombining traditional Cantonese-style cuisine and Chinese-inspired decor with a contemporary touch and modern ambience, Happy Chappy is an all-time favourite destination in Bali. The family-friendly restaurant features a large main dining area – perfect for gatherings, the old Shanghai-inspired design, the Fortune Pond with a life-sized statue of the Happy Chappy mascot, an airy and spacious outdoor patio area and The Dragon’s Den – the sultry bar drenched in deep red, where you can enjoy the selection of hand-crafted cocktails.

Happy Chappy is all about serving great Chinese food as well as unforgettable experiences to share with loved ones, that’s why the family-style servings are the focal point of this restaurant. Chinese delicacies like kung pao chicken, Hainanese chicken rice, silken tofu with spinach and XO sauce, steamed gindara fillet and spicy Szechuan hot pot are waiting to be devoured.

Extravagant fare like the roasted Hong Kong pork belly, whole steamed garoupa and the traditional barbequed Peking duck are definitely not to be missed.

Dim SUm Selections

The regulars’ favourite, however, is the wide array of dim sum, comprising BBQ pork steamed bak pao buns, Peking duck long rolls, the Phoenix Talons (chicken feet) with spicy black bean sauce, prawn har gao, emerald dumpling, various kinds of shu mai and many more.

In addition, Happy Chappy offers weekly specials and promotions, making the dining experience at the restaurant equal happiness. The daily Chappy Hour from 5pm to 7pm allows guest to get two for one on signature cocktails, Bintang beers and classic margarita. In addition, there are Bring Your Own Wine night on Wednesday, All You Can Eat Dim Sum package every Sunday and more. (happychappychinese.com)

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• The extensive dim sum selection • BBQ Peking duck • Hong Kong-style pork belly

Best Chinese Restaurant : BALI

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

Dim Sum

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or an elevated experience savouring the best of Chinese delicacies, look no further than Table8 at The Mulia, Mulia Resort & Villas – Nusa Dua, Bali. The culinary experts at the signature Chinese restaurant proudly offer authentic Cantonese and Szechuan fares, in addition to home-inspired comfort dishes and a charming tea corner comprising a wide range of premium leaves from China.

Speaking of tea, any diner should start their journey at Table8 by taking up the tea ritual offer. A tea master will come to your table and perform a kung fu-inspired tea-pouring ritual. In addition to the entertaining value, you will be in awe looking at the blooming tea flower, making it a dining experience to remember.

The tantalising menu consists of outstanding signature à la carte options, like the braised Australian five head whole abalone with wild mushroom, roasted suckling pig or the live fish and seafood selection. The top favourite at Table8 is the mouth-watering Chinese buffet filled with an array of regional favourites, like noodle dishes,

HIGHLIGHTS

Hainan chicken, Peking duck and more.

For a more hearty session, check out the restaurant’s expansive dim sum selection, with more than 30 varieties of traditional steamed and fried selections on offer.

Furthermore, the interior design at Table8 is another element that makes it the top Chinese dining destination. Merging classic

Chinese aesthetics with modern lines, the restaurant is practically a work of art, with exquisite patterns and delicate ceramic pagodas. Other than the main dining area, diners can also opt for the Ci Xi Suite, a sophisticated private dining room, inspired

by China’s Empress Dowager Ci Xi, where you can find her finest artworks. (themulia.com)

• All-you-can-eat a la minute dim sum • Ci Xi Suite • Blooming tea ritual

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Best Japanese Restaurant : BALI

Nampu at Grand Hyatt Bali

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or an unforgettable Japanese culinary journey in Bali, head to Nampu, the Japanese restaurant at Grand Hyatt Bali in the manicured area of Nusa Dua. Mimicking the spacious hotel, the expansive restaurant deserves a nod of its own. Inspired by rustic Japanese country inns known as izakaya, Nampu showcases the charms of these beloved Japanese bars, only on a larger scale, complete with Japanese-style garden.

Comprising a main dining area where you can find the fresh sushi bar, teppanyaki room and two private dining rooms, the restaurant has everything for everyone.

Led by Chef Shozo Yoshioka – better known as Chef Yoshi, Nampu offers a wide array of authentic Japanese delicacies, from a fresh sushi and sashimi selection and teppanyaki menu to rice bowls and noodle dishes. First and foremost, the sashimi moriawase is a must – the assorted sashimi bowl consists of six fresh fish including salmon, tuna, mackerel and more.

That said, you don’t want to miss other Japanese bites. The kushi yaki – grilled skewers – section is not to be missed, and we would suggest you choose the assorted yakitori moriawase to try a little bit of

everything. Meanwhile, hearty dishes lie in the soup/steam section. The miso soup, chawan mushi, or osumashi makes a great choice to warm up the palate and soul. Check out the sumiyaki – charcoal grill – section for fulfilling options. The honetsuki grilled lamb chops, marinated with sake and served with sweet soybean paste is simply delicious.

Nampu always has monthly specials, so be sure to ask the team so that you don’t miss the seasonal dishes. If you’re feeling adventurous, check with the chef if you can have an omakase – chef ’s special – menu. (bali.grand.hyatt.com)

Sashimi moriawase

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• Sashimi moriawase • The sushi bar • Teppanyaki section

Best Japanese Restaurant : Bali

Sake no Hana Bali

Bento Boxes

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ake no Hana Bali only opened its doors on the Island of the Gods in February this year but has rapidly won recognition for its outstanding fare. Perched on the cliffs of Uluwatu, overlooking the sparkling sight of not only the Indian Ocean but also OMNIA Dayclub Bali, Sake no Hana offers a modern interpretation of classic Japanese cuisine while upholding its very exacting philosophy.

The Japanese reverence for purity, perfection and simplicity are beautifully encapsulated in the dishes lovingly prepared in the kitchens under the oversight of Executive Chef Hideki Hiwatashi from the London restaurant and hands-on guidance of Bali’s Executive Chef Hendry.

Diners can pamper their palates with melt-in-the-mouth choices from small bites to bento boxes, signature menus to sushi and sashimi and a range of sublime main courses. Especially popular are the premium modern sushi that have been lightly fried or grilled for a new experience,

HIGHLIGHTS

as well as the succulent charcoal grilled Uluwatu Bamboo Lobster with chili shiso ponzu butter. Another must-try is the hugely popular hamachi with truffle pepper ponzu sauce. Desserts here are indulgent with white chocolate, fullflavoured cherry and yuzu all featuring for a richly satisfying end to your meal.

The food is not the only highlight at Sake no Hana; the cocktails are innovative and excellent, making full use of Japanese and Indonesian flavours for creative libations that are sure to add another reason to come back to this exquisite dining venue. (sakenohana.com)

• Exquisitely fresh ingredients transformed into sublime Japanese dishes • Uninterrupted ocean views from Uluwatu’s clifftops • Dramatic design adds to the exciting ambience

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Best Japanese Restaurant : Bali

Tenkai at Padma Resort Legian

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estled in Padma Resort Legian, right between the main pool and the lush foliage, Tenkai offers a Japanese culinary sanctuary. The restaurant is designed to evoke a Japanesestyle ambience, complete with a Zen tea garden – a soothing view for weary eyes.

Open for dinner only, guests can start at 6pm with a cup of green tea or other choice of beverages – yes, including cocktails at the outdoor area overlooking the pool.

Led by Japanese Chef Morikawa Masahiko, Tenkai’s inspired kitchen team offers a wide variety of Japanese delicacies, including creative sushi and sashimi creations, tempura dishes, and the main star of Tenkai, the teppanyaki menu. Make a reservation for front-row seating at one

nadeshiko

of the three teppanyaki tables to enjoy an entertaining and fulfilling experience.

Aside from the sought-after Teppanyaki Night, Tenkai also hosts themed Japanese buffets and tantalising culinary offers, like the sakura-themed dinner every

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Tuesday, ichiban teppanyaki buffet every Thursday evening, or Hanabi buffet every Satuday evening.

If you’re looking for something light, take up the Nadeshiko offer, where you can savour authentic Japanese tapas. The package • Teppanyaki Night • Themed culinary offers • The decadent Nadeshiko package

includes seven bottles of Bali Hai beer and one bottle of Earl Grey or Oolong Tea shochu. For a feast with the whole family, opt for the Sumire package, comprising a partysize cuisine, four bottles of Bali Hai beer and one bottle of red or white Plaga wine. (padmaresortlegian.com)

Best Indonesian Restaurant : Bali

BLANCO par Mandif

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LANCO par Mandif is famed for successfully bringing Indonesian cuisine to a whole refined level unlike any other restaurant has ever done before. The brilliant brainchild of highly respected and talented Indonesian Chef Mandif Warokka, BLANCO par Mandif emphasises the importance of nurturing nature and culture by using the freshest ingredients and paying homage to traditional Indonesian recipes with creative twists.

Snugly nestled in the well-known Blanco Museum in Ubud, the little restaurant is big on sophistication and intimacy. With limited seating, privacy is paramount here – all are blessed with mesmerising views of Ubud’s lush greenery. The menu at BLANCO par Mandif comprises seven- and nine-course set dinners – with optional beverage packages available, comprising creative and kicking cocktails. The inventive culinary team at the restaurant draws inspiration from indigenous Indonesian dishes, applies stateof-the-art techniques and comes up with fine culinary creations with unrivalled finesse.

Take the asinan Jakarta, for example. This real street food staple is a favourite for its refreshing zest and the spicy hint. The restaurant has given a new look and texture

Ketjap marinated lamb chop

to the dish, but it tastes as delicious as the real thing. Other highlights include the famous cakalang hand-pulled noodles, the lamb rack with bumbu kecap and the grilled octopus with brenebon-inspired emulsion.

In addition to the inspired cuisine, the welcome at BLANCO also plays an important role in making your experience one to remember. Upon sitting at your table, the staff will perform a hand-washing ritual – inspired by an age-old Indonesian tradition.

The welcome cocktail isn’t merely delivered to your table, the bartender actually brings the bar and concocts the tipple at your table.

Same thing with the dessert, prepared and elaborated at the comfort of your table. (blancoparmandif.com)

HIGHLIGHTS

• The super fine ambience • Unique twists on Indonesian recipes • Potent cocktails

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Best Indonesian Restaurant : Bali

Kaum Bali at Potato Head Beach Club which, no Indonesian dining experience would be complete without sambal, and Kaum has six different kinds.

Choosing from the eclectic menu can be difficult, but fret not as Kaum offers three set menus – East Indonesia, Java and Bali, and all through Indonesia – to make deciding easier. Furthermore, Kaum also offers Kaum Collection Cocktails, incorporating indigenous exotic fruits, roots, herbs, flowers and spices and resulting in refreshingly creative cocktails.

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n an era when Indonesian cuisine is finally getting the elevated recognition it deserves, Kaum is not just another restaurant jumping on the trendy bandwagon. In fact, Kaum was born out of more than three years of extensive research and a passionate drive to protect and bring back authenticity – not only of Indonesian cuisine, but also of history and culture.

stones, pit roasting and skewer grilling, and the sambal is manually ground with traditional mortar and pestle. Speaking of

Even the dining room of Kaum reflects Indonesia’s rich and vibrant culture. At first glance, Kaum looks stylishly rustic, but look closer and you’ll find Indonesia’s delicate craftsmanship in the charming details. The motifs of Torajan wood carvings can be found stamped on the concrete wall panels, and on the communal tables is bespoke ceramic tableware by local brand Gaya. (kaum.com)

Living up to its name, which means clan or tribe in Indonesian, Kaum is built upon the relationships made by the culinary collective behind the restaurant with numerous ethnic tribes in Indonesia. The steps towards Kaum included researching authentic flavours and quality ingredients before collaborating with small-scale and responsible food producers, all to bring almost-extinct cooking techniques and forgotten recipes back to life.

The menu comprises curated Indonesian dishes from across the islands of Sumatra, Java, Kalimantan, Bali, Sulawesi and Maluku, and diners can be sure that the fare is prepared and served as it’s supposed to be. The restaurant’s three customised grills allow bamboo grilling on lava

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Nasi Goreng Mawut Ayam Asap

• Combination of the familiar comfort food with more exotic dishes • The sambal selection • Kaum Collection Cocktails

Best Indonesian Restaurant : Bali

Merah Putih

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enowned for serving authentic Indonesian flavours with flair and imagination, Merah Putih is a must-visit destination in the hearts of many of Bali’s visitors, as well as being a highlight for locals. The restaurant itself is a masterpiece of design, function and visual impact with a towering ceiling, huge windows, shapely white pillars and potted greenery turning it into an indoor garden, with teak pods on the mezzanine floor for more intimate meals and a great view across the interior. Open for lunch and dinner, the menus offer creative interpretations of classic Indonesian dishes, inspired by the chef 's travels through the country and the use of modern techniques and skills. One of the most popular dishes with regular diners is the Pangsit Lobster, an Indonesianstyle ravioli stuffed with succulent lobster meat served in a coconut bisque, while the Soerabi Rendang – the famed Sumatran beef curry served on crumpet – is also deservedly popular. For an opener, you can’t go wrong with the Udang – a char-grilled prawn served with smoked potatoes, tomato,

wood ear and petai, large enough for a light main course. Of the many mains, we love the Gulai Kambing, a Javanese lamb shank curry, but there is a multi-course tasting menu if you just can’t decide! To round off your meal, indulge in one of the four kinds

of Liquid Desert, a mini martini served with a paired matching treat. The beauty of the plating, excellence of the food and the great ambience have guests returning to Merah Putih again and again. (merahputihbali.com)

SAYUR WOKU

HIGHLIGHTS

• Pangsit Lobster • Taste of Indonesia tasting menu • Balinese White Chocolate liquid dessert

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BEST FINE DINING : BALI

Kayuputi at The St. Regis Bali Resort

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ention the subject of fine dining in Bali and Kayuputi is what is likely to first come to mind for most discerning diners. The restaurant has refined finesse written all over it, from its sophisticated design and elegant white palette (Kayuputi means white wood in Indonesian) set right by the pristine white-sand Nusa Dua Beach overlooking the Indian Ocean, to the super fine culinary creations courtesy of esteemed Executive Chef Agung Gede.

Under his leadership, Kayuputi’s culinary team works its magic to prepare quality ingredients and create top-notch Asianinfluenced haute cuisine – a divine concoction of rich Asian flavours with classic Western techniques. Imagine Sturia and Prunier caviar and oysters, wagyu beef from Australia, and fish from Japan as well as local waters. The team is committed to using not only high-quality, but also responsible ingredients, keeping sustainable fishing in mind, for example.

Blue Swimmer Cr ab Meat

Aside from the lavish eight-course degustation menu waiting to be savoured at Kayuputi, the restaurant’s Astor Diamond Champagne Sunday Brunch also deserves recognition of its own.

Definitely unlike any other, Kayuputi manages to bring the casual ritual of Sunday brunch to an ultimate opulent level.

A consecutively eight-time winner of Wine Spectator Award, and add to that the experienced and respected sommelier in the team, Kayuputi takes pride in its brilliant wine selection, waiting to be paired with the exquisite dishes. Take some time before or after dinner to kick back at Kayuputi’s legendary Kayuputi Champagne Bar or handpick your preferred fine cigars from the classy humidor. (kayuputirestaurant.com)

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• Award-winning wine list • Fine dining over a picturesque backdrop of Indian Ocean • The Astor Diamond Champagne brunch

Best Fine Dining : Bali

Kubu at Mandapa, a Ritz-Carlton Reserve

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s the signature restaurant of the mesmerisingly luxurious Mandapa, a Ritz-Carlton Reserve, Kubu combines rustic charm, subtle sophistication, worldclass culinary creations and unmatched surroundings – making it a dining destination to remember. The exquisite resort is blessed with picturesque natural surroundings, comprising dramatic cliffs, lush green hills and the idyllic Ayung River, and Kubu is perched right on the bank of the tranquilly trickling river. The restaurant itself is a sight to behold, with its iconic open-air bamboo structure and nine private dining bamboo cocoons, just perfect for a romantic night out.

Boston Lobster

The culinary team is led by the highly talented Chef de Cuisine Bayu Retno Timur and overseen by respected Executive Chef Maurizio Bombini, ensuring an unforgettable culinary experience on each visit. Kubu presents Mediterranean-European-inspired dishes that are born from the freshest ingredients and the chef ’s creativity and technical skill. Each dish is meticulously created, guaranteed to evoke at the very least several oohs and ahs.

Open for dinner, Kubu’s menu comprises an elegant à la carte section and bespoke degustation menu, created to fit the diners’ dietary needs and preferences to a T. The à la carte menu consists of alluring appetisers, Mediterraneanthemed entrées and the chef ’s collection items, including foie gras parfait with strawberry balsamic and hazelnut, Alaskan scallops with Jerusalem artichoke, black radish and kaffir lime jus, and wagyu beef rib eye with braised tongue, celeriac and truffle jus. Don’t forget to pair the delectable dinner with choices of the finest wines, international whiskeys or intoxicating cocktails. (mandapareserve.com)

HIGHLIGHTS

• The romantic ambience • Signatures degustation menus: The Essentials and The Gourmet • Impressive bamboo structure

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Best Fine Dining : Bali

Mozaic

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ward-winning Mozaic has been wowing diners in Bali for over 17 years and continues to thrill the culinary world every day. Under the highly exacting control of chef-owner Chris Salans, Mozaic offers a range of dining experiences, all of which shine the light on Indonesia’s incredible produce. This then undergoes

Rice Husk Minute-Smoked Gindar a, Seasonal Limes and Cumin leaf

the haute cuisine treatment to result in dishes that are presented as art on a plate and reveal a world of refined tastes and flavours. Unsurprisingly, this has resulted in numerous international accolades.

The sophisticated and imaginative multicourse tasting menus change with the seasons, taking inspiration from the

freshest ingredients in the markets and the imaginations of the chefs. Meals here are leisurely and allow time for guests to relax and fully indulge their senses as they are served an array of dazzling dishes, all of which can be masterfully paired with wines from an internationally awarded cellar. Temptations include creations such as market fresh mixed seafood in a Balinese basa gede broth with laksa leaf and fresh pasta and frozen kalamansi meringue with fresh mango, Flores vanilla gelato and passion fruit gel.

Whether you dine at Mozaic as an adventurous culinary indulgence in the main dining room, to enjoy the lunchtime workshop experience, commemorate a special occasion with family, privately celebrate a romantic anniversary in the gazebo, or just because you love excellent food and wine, the meticulous pursuit of excellence will be evident from the moment you arrive until you bid au revoir. (mozaic-bali.com)

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• Sublime food and wines • Romantic setting and great service • Discovering local produce and flavours

BEST Casual Dining : Bali

Cuca tortillas made from brown rice, with stirfried vegetables, sambal and kemangi leaves – rich with Indonesian flavours.

The Ricotta Gnocchi is brilliant, made from homemade ricotta and served with sun-dried tomato pesto and a clever touch of sweetness from roasted watermelon.

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here are many ways to wonderfully describe Cuca, but one thing stands out from the rest: unforgettable. When the restaurant first opened its doors in Bali five years ago, it practically introduced the island to the concept of tapas – smallportioned inspired dishes made to share.

With Cuca, partners in the industry and in life Chef/Owner Kevin Cherkas and Business Director Virginia Entizne have created a unique dining destination that first and foremost is all about the food.

Bali Tacos are inspired by the Mexican favourite, but that’s where the similarity ends. The tacos comprise pancake-style

Aside from the tasty and inventive cuisine, unrivalled experience plays an important role in the success of Cuca. Yes, the food is next level, but the ambience is laid-back and unpretentious – an ideal combination.

The service is top-notch, and you can be sure once you’ve been to Cuca, you won’t ever forget the experience. Book in advance to get the seat by the open kitchen counter to witness the wonderful kitchen team work – full of discipline with a touch of fluid ease, a truly well-oiled machine. (cucaflavor.com)

Cuca emphasises the importance of using 100 percent local ingredients, incorporating support for the local farmers and producers and maintaining the quality and freshness of the products. Cuca is known and much loved for its creative take on favourite dishes from all over the world, resulting in brilliant dishes you won’t find anywhere else. There’s no one signature dish at Cuca, because with Michelin-trained Kevin at the helm, everything in the menu is an original creation – all the dishes are signature dishes.

Take the Cotton Betutu, for example. The welcome bite carries all the richness and flavours of Bali’s traditional dish of ayam betutu, but it’s served in the form of light floss that you can have in one bite. The

HIGHLIGHTS

Tapas Hot Potatoes

• Creative cuisine • Unrivalled guest experience • Michelin-trained chef at the helm

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Best Casual Dining : Bali

Makase Casual Dining at Hotel Indigo Bali Seminyak Beach

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Grilled Barr amundi served with bumbu kuning and curry leaves

otel Indigo Bali Seminyak Beach is relatively new, but it has become one of the most talked about venues on the island, especially for its quirky design, personalised approach and unique F&B outlets. One of the hotel’s stellar dining destinations is the all-day “friendly neighbourhood cafe” Makase Casual Dining. Similar to the rest of the hotel, Makase highlights traditional and local values with contemporary and bold presentations.

Drawing inspiration from Bali’s colourful traditional markets and its vibrant streetfood scene, with the importance of using local ingredients, Makase offers inspired dishes – from refreshing bites to hearty choices – that cater to all palates. The kitchen team also tries to incorporate the local industry, products and produce from its own neighbourhood of Seminyak in the restaurant, in

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addition to prioritising the sustainability of land, sea and wildlife in Bali.

just in case you’re not in the mood to experience Indonesian cuisine.

Experience modern Indonesian flavours in dishes like beef rendang, sticky pork ribs, grilled barramundi and more.

Western choices are also available,

Makase’s unpretentious and unassuming ambience makes it a fun and comfortable choice for eating out. (seminyak.hotelindigo.com)

• Inspired by Bali's vibrant street food and daily markets • The design that embraces local Balinese culture • The support for organic farming methods, green initiatives and sustainability of land, sea and wildlife in Bali

Best Casual Dining : Bali

Seasalt at Alila Seminyak

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n Bali, the idyllic experience of dining by the beach can be found in every corner, but none of those can quite match the culinary journey at Seasalt. As its name implies, Seasalt pays homage to the greatness of the sea and the bountiful abundance found within it, and its oceanfront location is simply the cherry on top. To top it off, Seasalt

has pledged its commitment to support the local sea salt farmers from Kusamba Village and to reduce carbon footprints by locally sourcing its ingredients.

Led by highly skilled chef Vivian Vitalis, Seasalt brings the best quality seafood and serves it in an innovative way. Drawing inspiration from Japanese techniques and

flavours, with a dash of Vivian’s flair, the restaurant offers refreshing creative dishes that diners won’t find anywhere else.

Dinners at Seasalt always starts with the signature Seasalt Ritual, where diners are served an intriguing centrepiece, inspired by the shell- and coral-adorned beach, unveiling starting bites of seaweed and Japanese spinach-wrapped mackerel, butter and mayonnaise – to be savoured with the homemade sourdough.

The menu begins with light delicacies like cured bonito with dashi mayonnaise, green tomato and wasabi, smoked black cod with potato crisps and cured egg yolk, and Seasalt ceviche with mackerel, green tomato, ginger, shallot and wakame. Hearty mains include miso-honey roasted butterfish with carrot purée, pickled carrot and citrus reduction, grilled chilli squid with pickled shallot and ponzu dressing, and robatayaki prawn with cucumber noodle, sesame seed and wasabi mayo. Nothing is more theatrical than Seasalt’s signature white snapper though, baked in aromatic salt – it’s a feast for the palate as well as the eyes.

If seafood is not your cup of tea, Seasalt also offers other sinfully scrumptious dishes, like crispy pork belly with steamed plantain and ponzu glaze and wagyu short rib with mustard, miso and ginger jus.

At Seasalt, the cuisine is sophisticated, but the ambience is casually refined. It’s a great dining destination with an unrivalled ocean view, especially on a lazy Sunday afternoon, where eager diners can enjoy the decadent Sunday Seafood Brunch.

Last not but least, Seasalt is supporting Alila's zero-waste policy, evident from the exclusive use of eco-friendly materials for the takeaway boxes and the activation of the straw-on-request policy, using only paper or cornstarch straws. (seasaltseminyak.com)

Seafood Selection

HIGHLIGHTS

• The Seasalt Ritual • The white snapper dish • The ocean view

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Best MEDITERRANEAN Restaurant : Bali

Cucina at Sofitel Bali Nusa Dua Beach Resort

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ffering a captivating blend of Italian cuisine and candlelit romance, Cucina at the Sofitel Bali Nusa Dua Beach Resort sets the standard for Mediterranean dining with its magnificent menus, superb service and sophisticated al fresco ambience.

Set amidst the lush tropical gardens, dinner is served on Cucina’s sweeping poolside terrace, where beautifully dressed and well-spaced candlelit tables craft the perfect setting for a seductive and indulgent gastronomic experience.

With an excellent wine list including an impressive by-the-glass selection, Cucina offers high-quality Italian cuisine complemented by delicious dishes from the grill like lamb rack, wagyu and Black Angus steaks and creative sides such as creamed spinach, burnt broccoli and rucola e parmesan.

From the classic Italian selection choose from beautifully plated and presented starters, salads and appetisers like Black Angus beef carpaccio, mozzarella salad, Italian garlic sausage soup or Parma prosciutto. Naturally there are pasta and pizza dishes including the enticing squid in tagliatelle crammed with mussels, clams and prawns and topped off with calamari crackling, and the superb salmon pizza with ricotta, red onion, capers and lemon crème fraiche.

Inspired by the ocean, the mains include char-grilled lobster, whole halibut and roasted cod served with polenta mousse, white anchovies and fried capers. With a selection of cocktails, coffee, artisanal cheeses and desserts like panna cotta and tiramisu to follow, a superb evening is assured. (sofitel.com) The Lucky Belly

HIGHLIGHTS 84

• Romantic and seductive setting • Outstanding wine by-the glass or bottle list • Tenderloin and tomahawk steaks

Best Mediterranean Restaurant : BALI

Il Ristorante – Luca Fantin at The Bvlgari Resort Bali

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he Bvlgari Resort Bali’s Il Ristorante has long been renowned as an opulent dining destination, especially when looking for authentic Italian delights.

So, when the restaurant announced its collaboration with Michelin-starred Chef Luca Fantin and rebranded to Il Ristorante – Luca Fantin last year, discerning diners knew it would be even more fabulous. Luca Fantin has helmed the original Bvlgari Il Ristorante in Tokyo since 2009, so it’s only natural that he bring his creative and sophisticated flair to the Bali counterpart.

The restaurant showcases an elegant and intimate ambience, with only 36 seats and elevated views of a serene reflection pool just before the vast ocean beyond. The soft lighting and seductive atmosphere make Il Ristorante – Luca Fantin a favourite for those looking for a romantic-dinner kind of situation. The refined traditional Italian cuisine, however, is what makes food connoisseurs come back for more.

Traditional Italian recipes are enhanced with sophisticated techniques, unique interpretation and quality organic ingredients, sourced locally. The menu is compact, with five and eight-course set menus, plus à la carte options to choose from. Some divine highlights of the restaurant include the lush seared scallop with cauliflower and black truffle, the refreshing cold spaghetti with smoked eel and the hearty veal Milanese with spinach and saffron sauce. For the dessert, opt for the silky and sultry coconut textures.

Chef Fabrizio Crocetta, who has chalked up more than six years’ experience at several Michelin-starred restaurants in Italy and Asia, leads the team to make sure that everything from the amuse bouche to the petite four is well-thought of and above all, delicious. With the house’s collection of more than 200 wines, including leading Italian labels, New and Old World wines, and Champagnes, opting for the wine-paired dinner is a must. (bulgarihotels.com)

HIGHLIGHTS

Cold spaghetti and squid ink

• Michelin-starred Chef Luca Fantin • Michelin-trained Chef Fabrizio Crocetta • Extensive wine selection

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BEST MEDITERRANEAN RESTAURANT : Bali

Settimo Cielo

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he long sunny days in the Mediterranean lend themselves perfectly to a culture of long meals where social ties, fun, food and drink are equally important. It is this sociable and culinary ambience that Settimo Cielo has brought to Seminyak, to the benefit of all Bali’s diners.

Assorted gr azing lunch dishes

side of olive tapenade, to saffron seafood soup, velvety house-made pasta glistening with flavourful sauces, osso bucco, lamb shank and roasted barramundi.

With an extensive, reasonably priced wine list, bar staff who are as at home whipping

up a cocktail as they are a coffee or fresh juice, a chic venue and a central location, Settimo Cielo is a great choice to explore the joys of Italian food while enjoying the company of your dining companions. (settimocielobali.com)

Upholding its tagline of Rustic Refined Italian, expect dishes presenting traditional Italian flavours that burst with freshness and have undergone the Settimo Cielo magic.

Various menus are available from breakfast through until dinner, including a grazing breakfast menu with free-flow Bloody Mary or Mimosa, a grazing lunch menu with a choice of 25 small plates showcasing the restaurant’s favourite items and a limited grazing menu that is ideal for arisans and groups of friends with lighter appetites.

Dishes range from yellow fin crudo and bresaola with stracciatella, to fried zucchini blossoms stuffed with goat cheese, hearty meat arancini with rich yellow rice and a

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• Reasonably priced imported wines • Grazing menus designed for long breakfasts and lunches • Happy Hour from 5pm to 7pm

Best Steakhouse : BALI

FIRE at W Bali - Seminyak

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estled in the always-happening W Bali - Seminyak hotel, FIRE brings a refined finesse to the steakhouse scene with its conceptualised modern homage to Balinese traditions. Before anything else, guests will be in awe with the focal point of the restaurant, a fiery chandelier inspired by the fire centrepiece of Bali’s Kecak dance. The open kitchen counter and contemporary lamp shades have a traditional poleng pattern – the black-and-white chequered cloth considered sacred in Bali. Taking in Bali’s “conceal and reveal” mysticism, FIRE comprises areas that allow guests to be in the thick of things or enjoy their own private escapade.

FIRE is open for breakfast, lunch and dinner, with its breakfast buffet offering an international selection of comfort food. Its Sunday Brunch is one of the top favourites on the island, serving rich varieties of East-meets-West delicacies, from the Argentinian grills to the curry corner.

FIRE offers an eclectic menu of exquisite flavours, but that being said, you can’t visit FIRE and not try its steak selection.

Tokusen dry aged t-Bone

The carnivorous collection comprises up to 12 of the finest meats, including Australian kiwami wagyu with a 9 marble score, cube roll grass-fed 300g steak and dry-aged Irish ribeye. If that’s not enough to tantalise your appetite, the Homestead grass-fed 100 days and Stockyard Black Angus grain-fed 200+ days are also available to be cooked according to your preferences.

W Bali - Seminyak’s Director of Culinary Richard Bias muses, “At FIRE our main focus is our large collection of beef – offering a range of steaks from wagyu to grass-fed organic. We even dry-age in house various cuts to get some unique tasting steak. Bali has such an abundance of great produce and we are working with several farmers to bring this to the table at FIRE and showcase our menus with modern presentations and a more interactive dining experience.” (firerestaurantbali.com)

HIGHLIGHTS

• The wide array of quality steak • Balinese-inspired design • Personalised meat and knife selection

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Best Steakhouse : Bali

Salazon

Tomahawk Steak

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ince its opening, Salazon has won the hearts of diners looking not just for tasty dishes, but also the whole experience. A feast for the eyes, the restaurant is ultra modern and stylishly chic, featuring a private dining room, dry-aging room – on display for the guests to see, walk-in wine cellar and an open kitchen to enhance the delicious journey. The attention to detail is magnificent, from eye-catching chandeliers to bespoke steak knives.

The culinary team brings in-house dry-aged meats, cooked on wood fires.

Other than the meaty main star, the menu comprises other items of culinary goodness, like the chopped tuna, grilled tiger prawns and salt-baked fish. Fresh ingredients are paramount at Salazon, and everything is made on-site, including the charcuterie, sourdough bread, vinegars, relishes, ice cream and pastries.

to the next level, making it intrinsic to almost everything in the restaurant – even the cocktails have smoky tones.

The team at Salazon plan well ahead to dry-age the meats and fish for the ideal time, then take the process of wood fire

To enjoy Salazon at its finest, opt for the chef ’s kitchen counter dining experience.

You can get more familiar with the

HIGHLIGHTS 88

intricate techniques and the dry-aging process, as well as the stories behind each dish. While in a nutshell Salazon has a strong focus on its meat selection, don’t miss the excellent cocktails and desserts – namely the burnt pineapple. (salazonbali.com)

• The 45-day dry aged tomahawk • Harissa marinated lamb • 24-hour cooked lemon or burnt pineapple for dessert

Best Steakhouse : Bali

The Plantation Grill Seminyak At Double-Six Luxury Hotel, Seminyak

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he Plantation Grill Seminyak, with its vaulted double-height ceiling, towering pillars and immense floor-to-ceiling windows is a sophisticated restaurant found within the Double-Six Luxury Hotel, Seminyak in the heart of one of Bali’s hippest tourist hubs.

Sumptuous and alluring the design is straight out of the 1920’s New York picture book with chic leather booths, brass, marble, potted palms and art deco accents. There’s bespoke lighting, opulent dark woods and a picture-postcard spiral staircase leading to the mezzanine where the iconic SLING Bar awaits to serve Prohibition-style cocktails, premium spirits and wines into night.

and line-caught sustainable seafood cooked over custom-made coal and wood grills and wood-fired ovens.

The menu offers hot and cold starters like prawn bisque and beef tartare before whisking you towards the mains and your favourite steak cuts plus lamb chops, wagyu burgers and baby back ribs are ready to tempt. Away from the steak

there’s whole rock lobster Thermidor, roast chicken, roast duck and yellow fin tuna steak; jaw-dropping cuisine, perfectly cooked and beautifully presented.

For vegetarians the oven-baked mushroom tart and the black truffle mac-and-cheese are sure to hit the spot whilst the range of inspired desserts is simply sublime. (plantationgrillbali.com)

Start the Roaring Twenties experience with an aperitif in the stylish Billiard Room, where you can also enjoy dishes like steamed lobster roll, minute steak, hand-cut fries and wood-grilled burgers from the bar menu.

Backed by excellent service and an impressive wine list, the restaurant’s specialty is dry aged, imported meat

Large T-Bone

HIGHLIGHTS

• Roaring Twenties Great Gatsby meets Hemingway style • The Plantation rib eye • Extensive international wine list

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BEST BRUNCH : Bali

CUCINA at Sofitel Bali Nusa Dua Beach Resort

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ith its outstanding Riviera Brunch, Cucina, at the Sofitel Bali Nusa Dua Beach Resort offers guests an easy-going and indulgent Mediterranean-inspired familyfriendly Sunday dining experience.

Set beside the pool amidst the resort’s magnificent tropical landscape, the brunch is an extensive mix of classic French-Italian cuisine with a smattering of Mediterranean delights like the giant paella thrown in for good measure.

Large and airy, diners have a choice of stylish al fresco and comfortable indoor seating including booths and tables for couples along with banquet and long tables, ideal for gatherings, celebrations and parties.

Backed by wonderful service, the brunch is an assortment of buffet and à la minute stations plus an impressive à la carte menu.

The price also includes free-flow juices, soft drinks, tea and coffee along with a range of mocktails, but for the full-on Sunday brunch experience, why not add one of the free-flow alcohol packages?

Once seated, browse and order from the à la carte menu or check out the buffet and the live stations where oysters, lobsters, a collection of fresh fish, seafood, salads and cold cuts await. The roast and grill stations showcase classic cuts while kids of all ages will adore the range of freshly cooked pizza and fantastic dessert room.

Kids under 12 eat free at the Riviera Brunch and with live entertainment including music and a magician, a fun-filled supervised kids’ room and complimentary pool access, Cucina is one of the most impressive and popular brunches in Bali. (sofitel.com)

Lobster bisque

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• Perfect for families with pool access and kids under 12 eat free • Wonderful space and atmosphere for celebrations and gatherings • Impressive fresh seafood selection and giant paella

Best Brunch : Bali

Kayuputi at The St. Regis Bali Resort

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he Astor Diamond Champagne Sunday Brunch at The St. Regis Bali Resort’s Kayuputi restaurant sets the standard for sophisticated Sunday dining.

Undeniably decadent, the brunch follows the well-established St. Regis lavish dining traditions but adds a distinctly Balinese twist with its inspired design, décor and superb beachfront location.

The brunch opens with a bang as between 11am and noon as guests are invited to indulge in an hour of free-flow cocktails, champagnes, wines and delicious canapés in the refined bar before being invited to take their seats in the elegant dining area or outdoors on the beachside terrace.

A hedonistic dining experience, the brunch is available with or without the Champagne package and is entirely à la carte and table showcased. Open with amusebouche like prime Sturia caviar vintage, charcuterie, freshly baked breads and pastries, Chinese herbal duck consommé with duck spring roll before exploring the array of delectable entrée including the succulent yellow fin tuna tartar served with fruit salsa and tamarind sorbet.

K ayuputi Astor Diamond Champagne Brunch

From there, as the Champagne and wines flow freely, spoil yourself with elegantly plated offerings like chargrilled Black Angus beef tenderloin, Auskobe rib eye steak, herb bread-crusted Australian lamb chop, crispy pork belly or Wakatori chicken.

For pasta lovers the Strozzapreti bolognaise and garganelli with sweet prawns, lemon and saffron sauce are a must-try. The experience closes with a selection of artisanal cheese and a treat or two from the dessert trolley like the signature Bois Blanc cake and the magnificent Astor diamond chocolate soufflé, as well as a fine selection of cigars and digestifs for those so inclined. (kayuputirestaurant.com)

HIGHLIGHTS

• Stunning beachfront setting • Unrivalled service • Astor diamond chocolate soufflé

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Best Brunch : Bali

Soleil at The Mulia, Mulia Resort & Villas – Nusa Dua, Bali

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ith an elegant and lush design comprising two marbled dining areas, breathtaking outdoor spaces with iconic chandeliers and exquisite details like the plush seating and delicate china, Soleil is the ultimate dining destination for those who appreciate the finer things in life. Add to that the serene white-sand beach and massive Indian Ocean right outside, Soleil brings the Mediterranean right here to Bali.

Serving Mediterranean delicacies, Soleil is already a favourite among astute foodies.

Refined and exotic Pan-Asian dishes from Indonesia, Vietnam and Thailand are also on offer, courtesy of the restaurant’s internationally respected chefs. All is ready to be savoured, and paired with the finest wines available.

Soleil’s Sunday brunch is one that should not be missed. The great buffet spread is decadently delicious, but that’s not all, as the brunch also offers an all-inclusive à la carte menu. Pampering the palate even further is the chef ’s pass-around selection.

Of course we would suggest you opt for the free-flow wine package to up the fabulous

Sunday Brunch

ante a notch, which includes red, white and sparkling wines, cocktails and beers.

Available from 11am to 3pm every Sunday, guests can find a variety of haute buffet items, and a hearty selection at the grill and carvery stations. The seafood tower is brimming with oysters, and huge prawns.

Furthermore, diners can find foie gras and more decadent delicacies at the carving and live grill stations. Last but not least is the chocolate fountain, surrounded by many different dipping choices and an endless selection of pastries.

Considering the Sunday brunch at Soleil is a huge favourite – have we mentioned that it’s a favourite? – prior reservations are paramount. (themulia.com)

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• The seafood tower • Chocolate fountain • Elaborate carving and live grill stations

BEST After Dinner Nightlife Venue : BALI

40 Thieves Club

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nspired by speakeasies from the intriguing Prohibition era, with a dash of New York City bar scene, 40 Thieves Club barely needs further introduction. The brainchild of entrepreneur/cheeky life of the party Shah Dillon from Midnight Brigade Group, 40 Thieves is elusively concealed on the second floor of the Mad Ronin ramen shop. Even without any signage giving away the bar, 40 Thieves has acquired its own band of loyal followers in the few years it’s been open.

The popularity of 40 Thieves is built upon several elements that work well together, from quality products that ensure the clientele enjoys potent and refined libations, to the unassuming vibe that’s laid-back and lively at the same time, and let’s not forget the curated tunes on spin by Bali’s coolest DJs. Festive and also intimate, the “where everybody knows your name” line from 80s TV show Cheers would be a perfect way to describe 40 Thieves, and that’s what differentiates this bar from the rest of its counterparts.

The most popular happening at 40 Thieves is the Boogie and Bourbon every Friday and Saturday night, comprising disco tracks and a 2-for-1 cocktail deal.

In addition to that, the always vibrant 40 Thieves also regularly holds fun bar-related events, from hosting local and international guest bartenders and masterclasses, to the notoriously exciting 40 Thieves Throwdown – a tournament-style competition to determine the best bartender in Bali.

Whether you want to dance the night away or to chill over quality cocktails, 40 Thieves is the place to be. Of course, the hearty ramen served downstairs makes a good pre- or post-drinking meal, so it’s a win all around.

Thai Whore Smash

HIGHLIGHTS

• Playful twists on classic cocktails • The 40 Thieves Throwdown • Boogie and Bourbon nights

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Best After Dinner Nightlife Venue : BALI

En Vie

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relative newcomer to Seminyak’s swinging after-dinner scene, En Vie offers early-evening and late-night revellers a fabulous mix of sophisticated urban style, refined food and drinks and hi-tech audio-visual entertainment backed by attentive service and exclusive VIP areas.

Located in the heart of pulsating Seminyak, En Vie is found above the swish and swanky Salazon restaurant along Jalan Kayu Aya and entertainment aside serves up an impressive selection of classic and creative cocktails, delicious light bites, premium wines, Champagnes, beers and spirits.

Set against the walls, stage and alongside the glitzy bar the lounge features a mix of low tables, sofas and chairs that frame the venue’s dance floor. At the far end, the raised stage is where both local and international talent strut their stuff into the night.

Be sure to check out the behind the stage viewing platform for a phenomenal and photogenic panoramic performer’s eye view. For an exclusive experience head up the curvaceous stairs to the plush and spacious mezzanine VIP floors and get ready to party in style.

With upbeat funky music playing into the small hours delivered through a cutting-edge sound and lighting system, the lavish industrial style space features a bespoke dome-shaped ceiling and superb, fully customisable visual mapping, making En Vie not only an after dinner hotspot but an ideal venue for private events and parties too. (envie-lounge.com)

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• Customisable visual mapping • VIP floor • Top musical talent

Best After Dinner Nightlife Venue : BALI

Woobar at W Bali - Seminyak

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ore than a tropical holiday destination, Bali has also grown to be the ultimate party destination, and one of the most popular venues for nightlife happenings is Woobar in the Seminyak area.

Part of W Bali - Seminyak – a hotel and villa complex known for its playful personality and most pumping parties in the neighbourhood – Woobar is a stylish beach club overlooking Seminyak Beach, promising an extensive selection of creative cocktails and light bites.

Just like the rest of its hosting hotel, Woobar will first catch your attention with its unique and bold design. Check out the massive fan above the bar, coral-shaped cocktail tables and charming outdoor lanterns. By day, the Woobar deck is perfect for those looking to bask in the sun over potent and refreshing tipples and curated chill-out music. Also alluring are the daybeds on the Woobar rooftop and the nearby WET pool deck, making great vantage points to enjoy Bali’s magnificent sunset hours.

Come the evening, Woobar transforms into a vibrant venue, where guests can head to the underground Woobase to really start the party. Striking lighting and electric colours are in tune with the DJ’s upbeat tracks. Head further in to discover the sultry Whiskey Lounge, surrounded by a hypnotising LED-lit bottle display.

W Bali - Seminyak has its own expert music curator, Damian Saint, so you can be sure all the festivities happening at the property will be the talk of the town for a long time. The best-known events at Woobar are the annual SPF summer party, Silent Disco and the world’s first ever hotel music festival WAKE UP CALL. Aside from those, be sure to catch the weekly Sunset Session promo every Friday, latenight session every Saturday at Woobase and keep an eye out for a special guest DJ in the Sunday Sunset Session. (woobarbali.com) Eye Candy

HIGHLIGHTS

• The annual Silent Disco • SPF summer party • Potent cocktails

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Best Bar : Bali

Frestro & Bar

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et in the heart of Petitenget, Frestro & Bar is an attractive venue that draws in passers-by as well as those who know and love their cocktails. Frestro is a combination of the words fresh and theatrical and this simple concept can be found throughout the drinks menu. With a good wine list and large choice of premium spirits, the bartenders have the basic ingredients they need to let their creative passion shine.

Always on the look out for new ideas and inspiration, they make their own syrups, bitters and marmalades, create infusions and barrel age spirits, partake in bartending competitions and talk to their guests to keep an eye on current trends.

Frestro’s bartenders happily serve their guests drinks from the menu, which they have created to suit most palates. Choose from the Indonesian signatures for drinks inspired by local herbs and spices, such as the torch ginger in the Tales of Honje, or imbibe in something bright and colourful

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chestnut old fashioned

to suit a party mood. Those who take their drinks more seriously know that Frestro has mastered well-made classics such as Manhattan, Negroni and Old Fashioned, but if you just aren’t sure

what you might like, talk to Frestro’s bartenders, they excel at creating guest memories through tailor-made cocktails that perfectly suit your mood. (frestro.co.id)

• Tailor-made cocktails to suit your personal tastes • Passionate, imaginative bartenders • Caters to both serious and casual drinkers

Best BAR : BALI

Sling Bar at Double-Six Luxury Hotel, Seminyak

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he pioneer of the speakeasystyle bar in Bali, Sling Bar is arguably in a league of its own.

Ensconced on the mezzanine level of The Plantation Grill restaurant, Sling Bar has that elusively hidden vibe, but once you’re there it’s all about the glam and glitz reminiscent of the Roaring Twenties.

Guests can opt for the seats by the bar to catch the buzz from the restaurant downstairs, head to the elegant semicircular seating area, or to the secret door leading to an elegant boudoir for a more intimate vibe. The Charlestonera concept is enchantingly thorough that it even has a sultry 1920s-style powder room. All the staff don dapper outfits fitting the whole theme, and offer top-notch service and hospitality.

Seductive ambience aside, Sling Bar takes pride in its mixology expertise. With an experienced bar team and quality spirits, it’s no wonder the clientele keeps coming back for the tipples. Highlighting the Prohibition-era libations – especially

Where The Wild Roses Grow

martini and whiskey nightcaps, the men behind the bar will be more than happy to cater to your preferred poison, in addition to sharing the stories behind each signature cocktail. Get lost in the musicinspired cocktail collection, featuring 36 drinks from the 70s, 80s and 90s era.

Each cocktail is created to represent music from legends such as Madonna, The Rolling Stones and U2, to name a few.

With an atmosphere unlike others and unrivalled cocktail selection, Sling Bar is where you should take your time and not rush it. Make a night out of it by booking a lavish dinner reservation at The Plantation Grill first. Have pre-dinner drinks at the restaurant’s Billiard Room – a lounge bar adjacent to the main dining area. (plantationgrillbali.com)

HIGHLIGHTS

• Private boudoir • Expansive martini selection • The Great Gatsby vibe

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Best Bar : Bali

Tree Bar Organic Artisan at Hotel Indigo Bali Seminyak Beach

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ometimes you want to go to a place where you can enjoy the most potent cocktails, while still being able to talk with friends over good music – somewhere fun but not rowdy, somewhere laid-back but still classy. That’s where Tree Bar Organic Artisan comes in. The charming bar isn’t anything like the usual stuffy and smoke-filled bars, in fact, Tree Bar is comfortably breezy with a semiopen setting and lush foliage from the hanging potted plants and the bar’s pièce de résistance, the namesake big tree around which the bar is built.

Focusing on bespoke, creative cocktails, Tree Bar has coined the trademarked term Balixology, the art of preparing mixed drinks using locally grown herbs, spices, greens and tropical fruits inspired by the rich Balinese heritage to create new taste sensations. Led by Beverage Manager Borty, Balixology includes local spirit infusions and homemade bitters. At Tree Bar, you’ll find libations unlike any others, such as the Laklak Swizzle – a Caribbean-style cocktail inspired by the Balinese dessert laklak, the Tamba Bali, homage to a Balinese ancient remedy, or the Kelapa Old Fashioned – the house's own take on the classic cocktail.

The Balixology happy hour is available daily from 4pm till 6pm, but you won’t want to miss the Midweek Jive every Wednesday from 6pm to 9pm. At the weekly happening, you can choose from the Balixology collection, or even better, handpick your own favoured ingredients to create the perfect cocktail that is right up your preference alley. Top that with live performances from local musicians worth keeping an eye on and a buy-oneget-one free offer on all cocktails from 6pm till 8pm, and you’re good to go! (seminyak.hotelindigo.com) coca loco

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• Balixology • Bespoke cocktails • The support for talented local musicians

Best beach Club : Bali

El Kabron Cliff Club

BASIL AND GRAPEFRUIT GIN AND TONIC

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l Kabron boasts a stunning location atop the cliffs of Uluwatu with sweeping views across the Indian Ocean and jaw-dropping sunsets that fill the sky with hues of mango and dark violet. The natural beauty aside, this is a sublime setting for the chic, intimate and elegant day club and dining destination that is El Kabron.

The whole venue has been designed for relaxed indulgence, having gradually evolved over the years in perfect harmony with the wishes of its guests. The turquoise infinity pool is surrounded by generously sized loungers, all of which have clear ocean views. Various areas and sections provide the perfect space to relax and soak up the sunshine with groups of friends while partaking of Champagne, perfectly mixed cocktails and healthy juices. A tempting grazing menu has been thoughtfully crafted to sate your hunger.

As the day moves towards sunset, the whole ambience at El Kabron starts to transform into a relaxed bar and restaurant, ideal for sundowner vibes and a

HIGHLIGHTS

tempting cocktail, shisha and bites on the balconies and Clifftop Bar terraces. These intimate areas are perfect for small private gatherings and romantic interludes.

As night falls, the entertainment ramps up with DJ sets and live music, while

the chic restaurant with its sophisticated interior welcomes the evening dinner crowd eager to indulge on the highquality modern Mediterranean cuisine and vibrant atmosphere. (elkabron.com)

• Fabulous location with perfect sunset view • All-day relaxation, dining and wining • Mediterranean cuisine

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Best Beach Club : Bali

OMNIA Dayclub Bali

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ajestically positioned amidst tropical greenery and on the sweeping limestone cliffs of Uluwatu, OMNIA Dayclub Bali offers day guests a spectacular experience.

With some of the finest food, drinks and facilities in the region, all complemented by first-class resident DJ entertainment and regular international acts, OMNIA is a magnet for the global pool party set.

Order from the extensive list of premium drinks and food from the comfort of your lounger, or check out the swim-up and main bars. The lounge, situated at the foot of the Grand Staircase, is a sophisticated space to cool down, while upstairs diners can indulge in the contemporary Japanese menu at Sake no Hana.

For a select experience or a private event check out the exclusive Bungalows or the VIP Cabanas tucked behind the DJ Booth, where next-level in luxury, personal service, private plunge pool and insider access are the order of the day. (omniaclubs.com/bali)

Seamlessly blending local materials and art with OMNIA’s globally acclaimed panache and glitz, and with panoramic views of the sparkling Indian Ocean throughout, the design is a photogenic masterpiece with The Cube its iconic pièce de résistance. Sitting above the imposing gravity-defying bar and lounge deck, The Cube is a tower of shimmering silver and glass that explodes into life as the sun begins to set and continues after dark with vibrant light effects.

For sun seekers the decked area by the curvaceous infinity pool is the ideal spot to relax and soak up the music and vibe.

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Rock Pearl

• Three bars including fantastically photogenic The Cube • Stunning cliff-top location and sweeping vista • VIP bungalows and cabanas with private pools and insider access

Best Beach Club : Bali

Potato Head Beach Club

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n introduction might be unnecessary when it comes to this legendary beach club in Bali. Designed by respected Indonesian architect Andra Matin, Potato Head Beach Club’s unmistakable coliseumstyle facade made of colourful repurposed window shutters has become an iconic landmark in Bali’s vibrant Seminyak neighbourhood. Inside, guests can choose to sit in the lounge, by the bar, the most sought-after poolside daybed or picnicstyle on the grass. Potato Head’s restaurant and bar serve creative tropical-themed

cuisine and concoctions that you won’t find anywhere else. The mixology team here is one of the most respected on the island, the brains behind Potato Head’s one-of-a-kind locally influenced libations – suitable for Bali’s tropical climate. The beach club is also home to at least three restaurants with different concepts to cater to many palates.

From Indonesian restaurant Kaum, the self-explanatory Pizza Garden to the newly opened Ijen with its zero-waste approach.

Having said that, Potato Head Beach Club is more than just meticulously created

F&B, it’s a one-stop destination that covers everything cool – from music to art and fashion. The beach club is best known and loved for its annual Sunny Side Up festival, bringing in talented local and international musical line-ups to raise the roof in summer.

In between, Potato Head Beach Club also sees regular music sessions, unique craft workshops and inspired collaborations with fashion brands and talented artists.

The cherry on top? The refreshing pool overlooking the ocean, of course. (ptthead.com)

BARONG ZOMBIE

HIGHLIGHTS

• Inspired cocktails • Iconic facade • The happening events

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GOURMET | Singapore

Meet Me at Mitzo

Special Barbecued Pork 1

A dining and hangout destination where Cantonese meets cocktails.

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nsconced on the fourth floor of the Grand Park Orchard Hotel is Mitzo, a destination that combines hearty Cantonese cuisine with an artisanal cocktail programme. While the restaurant pays homage to traditional Cantonese fare with a contemporary twist, the vibe is all modern – with full-length windows that offer natural daylight and glass screens, inspired by the ubiquitous screens in Chinese culture. The main dining area is spacious, leading to a deeper and longer area, divided into sections for a more private dining experience.

The menu at Mitzo stays true to the authentic philosophy of Cantonese cuisine, where fresh and quality ingredients are key, and familiarity plays a big part.

Comprising an extensive à la carte menu and curated supper menu, diners

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By Runi Indrani

can find regional premium specials like sea cucumber stuffed with shrimp and bird’s nest, lobster claw stuffed with shrimps and sea cucumber and braised abalone in oyster sauce, among others.

ingredients, like royal shrimp dumpling topped with black caviar, steamed doubleboiled duck soup dumpling, baby abalone dumping, salted egg puff stuffed with truffle seafood and cheese escargot puffs.

A visit to a Chinese restaurant wouldn’t be complete without a selection of hearty and warming soups. Highlights of this section include braised fish maw with seafood in golden carrot broth, braised lobster soup with crab meat and tofu and hot and sour soup with fresh crab meat. You can also opt for the chef ’s special soup of the day or the chef ’s special abalone soup of the day.

The dim sum section offers a unique and modern selection, made from premium

The aforementioned delicacies are just a little tip of the delicious iceberg, as Mitzo offers alluring appetisers, rice and noodle dishes, and exquisite dishes crafted around seafood like scallops and lobsters, poultry such as duck and chicken, and red meats including lamb, venison and beef.

That being said, Mitzo is more than just a lavish and modern take on Cantonese fare, as it also takes pride in its cocktail

selection, concocted from carefully and daily sourced produce and herbs, and unrivalled attention to detail by Mitzo’s cocktail craftsmen. These cocktails are best enjoyed at the finest seats in the house, the Cocktail Atelier. The bar is adorned with a 3m long jellyfish tank and a glittering bar top.

Add to all that the curated music accompanying your time at Mitzo – from nu disco and neo soul grooves like Satin Jackets and Miguel Migs during the day and evening, to the faster tempo deep house later in the night – and you’ll get a one-stop destination for superb dining, meticulous cocktails and an overall good time.

Mitzo (mitzo.sg)

Dimsum & Cocktails

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GOURMET | Singapore

A Year-long Summer Summerlong brings a tropical touch to the Robertson Quay neighbourhood with fresh ingredients and a chilled attitude. –

By Runi Indrani

B

ringing breezy beachside vibes to the riverside of Robertson Quay is the aptly named Summerlong. With its white palette and a touch of light wood and rustic details, it’s easy to imagine a beach in the vicinity. The relaxed ambience carries an unassuming attitude, making

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Housemade Gr anola and Fruit Bowl

Summerlong a great destination to have a good meal and a good time.

Summerlong is known and loved for serving delicious food, focusing on fresh ingredients and tasty, vibrant flavours. Chef Kyle Michael Henderson recently launched the culinary team’s

latest creations in the brunch menu.

Continuing his key points in fresh ingredients, Kyle emphasises nutritionally nurturing produce and ingredients, while at the same time making sure that the dishes are as appetisingly flavourful as they are beneficial.

Guests will be spoiled by the wide selection of hearty meals, like the fulfilling Real Turkish Breakfast. This dish is reminiscent of the exotic shores of Turkey, comprising spiced merguez sausage, Turkish beans and a cucumber and tomato salad on the side. Adding textures and flavours are the Turkish eggs in a warm yoghurt and chilli-spiced browned butter, along with condiments like spinach and feta borek, sour cherry jam, harissa, honey ricotta, cured beef, labneh, smoked olives, mandarin orange and feta cheese.

Another hearty choice is the Shakshuka, with baked eggs cooked to perfection, enhanced with a sweet hint of rich tomato ragout, while the merguez sausage adds a smoky spicy note. Soft feta cheese and toasted sourdough complete the punching dish. Meanwhile, the whole grilled avocado on sourdough is the perfect epitome of brunch food, with a generous serving of Meredith feta goat cheese, lemon and garlic breadcrumbs, pickled fennel and sunny side up egg on top of a whole charcoal-grilled avocado.

Broiche French Toast and Summer Berries

MARGHERITA PIZZA

The health-conscious will be overjoyed to discover the haloumi and herb grain bowl, consisting of mixed grains, grilled haloumi, carrots cooked in honey and cumin seed, sliced avocado, herb salad and fennel pickled in grain vinegar.

For an ultimate brunch feel, opt for the additional sous-vide soft egg to top it off.

For a buffet experience, Summerlong has introduced The Counter selection, brimming with salads, grains and housebaked treats. Inspired by the Mediterranean, the dishes are made with fresh seasonal ingredients and highlights include charcoalgrilled eggplant with yoghurt, chilli and herb dressing, steamed miso broccoli with garlic, green chilli and white wine dressing, and roasted pumpkin with tahini lemon dressing, caramelised onions and pumpkin seeds and chopped herbs.

The food is not the only thing that will agree with your palate, as the beverage selection is just as tasty and refreshing. Healthy juices and smoothies, like the mixed berries or the mango and peach, add a tropical touch to the whole experience. Summerlong also offers its famous milkshakes, homemade kombucha and zesty tipples, like the Cucumber Gin Remedy, Aperol Spritz and Pimm’s Summer Lemonade.

Summerlong (summerlongsg.com) Peanut Butter Jelly Time, Passion of the fruit, R aspberry Rhapsody, Mango unchained & Mint Condition

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GOURMET | Hong Kong

Peruvian-Chinese Fusion

Meat and Rice

Traditional Cantonese fare with a touch of Peruvian style, taste and colour.

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ust as the wave of Peruvianinfluenced restaurants seemed to have peaked, along comes another to whisk us away on an enticing journey of epicurean exploration.

Enter Chifa Dumpling House, a compact Chinese-Peruvian eatery that can be found on Peel Street in Central,

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Hong Kong; a convenient location that attracts both tourists and locals along with the city’s lunchtime commerce crew, eager to snaffle some delicious bites and drinks between deals.

The restaurant design is simple and features minimalist-style seating including

a dumpling bar overlooking the busy open kitchen. Accented by pastel colours and rattan décor and with soft lighting throughout, Chifa is a perfect spot in the heart of Hong Kong for a sociable lunch or relaxed dinner, a dining experience made all the more enjoyable by the effervescent all-day all-night atmosphere.

There is an abundance of dumpling restaurants in Hong Kong, but what makes Chifa different is the Peruvian influence resulting in a traditional Cantonese dumpling house menu but with a pinch of Peruvian style, taste and colour.

Chifa might be the first Chinese-Peruvian dumpling house in the city, but the style of cuisine is far from new and first developed when Chinese immigrants settled in Peru through the 19th century and had to adapt, a result that gave us Chinese cuisine with Peruvian ingredients and a host of dishes with the exciting characteristics of both.

With typical fast-paced Hong Kong service, Chifa offers lunch, brunch and dinner menus and a surprisingly large drinks list that features a collection of wines and spirits from around the world, beers, non-alcoholic drinks, and some delightful cocktails like the rich flavours of the thirst-quenching Trip to Home; a smokey blend using Oolong tea, pineapple, lime and aromatic Peruvian Pisco brandy.

The lunch and brunch menus are large and take dishes from the extensive Ă la carte menu but offer them as fixed priced

sets with two-, three- or four-course options. Alongside the dumplings there’s a collection of beautifully presented and delicious rice and noodle dishes, classic open buns, desserts and some fabulous meat and seafood mains.

Perfect with a cocktail or as an appetiser, try something from the small dishes menu like the delicious duck spring rolls or for the vegetarians the savoury turnip cake.

A portion of dumplings is four pieces and ideal for sharing, so why not mix and match with dishes like wantons, pillow roll and pouch dumplings accompanied by sides like Lo Mein noodles and meat and rice – a Peruvian take on chicken fried rice? The meat and seafood dishes are equally as enjoyable with the black pepper sauce wagyu skirt, Peruvian chicken and the prawn with omelette being particularly popular.

Chifa Dumpling House (chifa.hk)

Wantan and Salsa

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GOURMET | Hong Kong

Contemporary Chinese Roast Meats

Acclaimed Chef Son Pham pays homage to an array of classic Cantonese roast meats and some of Hong Kong's most famous dishes at Wan Chai’s latest culinary hotspot –

By Christian Galbraith

Coriander and Green R adish Salad

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he latest addition to Wan Chai’s exciting and invigorating quality casual dining scene, Madame Ching, playfully named after the formidable 19th century female pirate, pays tribute to classic Cantonese roast meats while imparting a creative and contemporary slant on some of Hong Kong’s favourite dishes.

Situated on Star Street, the kitchen is helmed by Chef Son Pham, who, with Vietnamese roots, an American upbringing and experience in kitchens from New York to Tokyo, is already well-known in the city’s culinary circles for his former role at The Ocean in Repulse Bay where he carved out a reputation for enchanting cuisine.

Drawn in by Hong Kong’s dynamic energy and melting pot of cuisines, whilst there Son went on to further his understanding of

Cantonese cooking and traditions, studying under award-winning celebrity Cantonese Chef Susur Lee. The results pay homage to the vibrant city, meaning Son’s Madame Ching dishes smack of nostalgia but aim to tell a story for the millennial age with flavours of familiarity and comfort plated up with a creative and imaginative twist.

The restaurant was designed by Charlie & Rose, who took the concept of a traditional Cantonese roast house and gave it a make-over. The pale walls are accented by old photographs and hanging antiques, while the Chinese-style armchairs, rattan windows and dark wood contrast with the marble countertop and light walls to create a dining space that bursts with energy throughout the day and into the evening. There’s also a simple street-side terrace designed to make the most of Hong Kong’s hot sultry summer nights.

Thick Soul

The menu Chef Son has created features plenty of authentic roast meats, but there are other equally enticing dishes too. With an eye to sharing, the concept is perfect for lunch groups or dinner gatherings, when diners can order a selection of dishes and graze or better still choose from the extensive Banquet Menu.

The Banquet Menu is fixed price and offers a selection of Son’s favourite dishes, including crispy snacks like General Son’s chicken, crispy marinated pigeon cooked in aromatic broth and sesame toast. From the seasonal section expect dishes like coriander and green radish salad and typhoon shelter, a dish of fried tofu with garlic, chilli and scallions, along with dishes like the Cantonese Cuban - Son’s intriguing take on the Cuban sandwich.

Sleepy Dr agon

The Banquet Menu continues with suckling pig, stuffed butter fish, Hamachi collar cooked in an orange and fennel broth.

There’s pork belly, lamb neck and baby back ribs served with pickles, along with an assortment of rice and noodle bowls.

Stepping away from the heavily Cantonese Banquet Menu diners can discover dishes inspired by Japanese and Sichuan cuisines, with offerings like the Sticky Canto Onigiri, a Japanese rice ball stuffed with pork floss, white sesame and five spices.

Backed by a substantial drinks menu, including a smattering of excellent cocktails like the wonderfully named Sleepy Dragon, Madame Ching might not dominate the China Sea like its namesake, but looks extremely well placed to make a considerable splash.

Madame Ching (madameching.hk)

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GOURMET | Hong Kong

New chef, new menu and a new direction Slick and smooth, classic American brasserie dining at its best. –

By Christian Galbraith

SautĂŠed scallops, roast mushroom and corn mousse

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ne of our favourite Hong Kong casual eateries, Bizou, situated in Admiralty’s prestigious Pacific Place shopping complex, has hired Chef Duilio Desimoni to head up the kitchen, an appointment that looks set to take the already slick interpretation of classic American brasserie dining to an all-new level.

Seating just 130 people, the Neri & Hu design blends wood, brass, leather, ceramics and marble to craft a thoughtful space that’s welcoming, fresh and airy.

The seating, like the décor, is simple but comfortable and the tables are set for couples and groups. There’s a spacious private room for discrete dining and private events and stools at the bar where you can relax with a pre-lunch or after-dinner cocktail and take in the gentle ambience.

The menu is in transition and currently offers a mix of exciting new dishes created

by Chef Duilio and enticing old favourites that helped make Bizou one of the most talked about restaurants in the city. From the à la carte, set and weekend brunch menus established morsels like the grilled octopus served up with crispy potatoes, olives and young celery balanced beautifully with the mint and jalapeños-flavoured hummus with extra virgin olive oil and lemon, and the succulent 32-ounce Porterhouse steak remain, along with a hearty selection of pasta, meat and fish dishes.

To catch a glimpse of Chef Duilio’s impressive take on the American

Steak Carpaccio

brasserie dining concept, and the shape of things to come, we highly recommend trying his newly introduced set tasting menu, offered throughout the day.

From the starters choose elegantly presented dishes like the mouth-watering Bostonstyle crab cake with pan-fried spicy aioli or steak Carpaccio with olives, capers and a spiced creole mustard. For the main it’s either the grilled lamb chops with mint hummus and olive tapenade or scallops sautéed to perfection and served with roast mushroom atop a smooth corn mousse.

For those with a sweet tooth Bizou is wellknown throughout the city for its cakes and puddings and so, last but by no means least,

select either Chef Duilio’s epic chocolate lava cake served with vanilla ice cream, rich chocolate sauce and a sprinkling of sugar dust or opt for a round of classic key lime pie topped with charred meringue for a sweet and tangy end to your experience.

With great service and a large wine list plus a selection of mocktails and some epic cocktails like the Man-hat-tan, Bizou’s refreshing take on the classic American cocktail with gin, raspberry and cranberry, one instinctively feels that under the stewardship of Chef Duillio, a successful and lip-smacking future looks well-assured.

Bizou American Brasserie (diningconcepts.com)

Duilio Desimoni

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EXQUISITE DESSERT

A True Gourmet Experience

Mason Chocolate

To get to know Mason Chocolate is to discover Mason Gourmet and the delicious experiences it offers.

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arrying lines of artisan chocolate, gelatos and baked goods, Mason Gourmet is a culinary force to be reckoned with. But before delving further into the brand, one should recognise the namesake family behind it. Nigel and Yanie Mason, partners in business and in life, along with their children, first gained recognition with Mason Adventures. The

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family empire started out offering rafting adventures, before branching out to other fun and educational activities, including the famed Mason Elephant Park & Lodge, jungle buggies, tropical trekking and mountain biking, among others.

After the unrivalled success of Mason Adventures, the family created Mason Gourmet. The gourmet line comprises

Mason Gelato, Mason Bakery and Mason Chocolate. Mason Gelato draws inspiration from flavours around the globe, incorporating them with locally sourced ingredients to bring a local touch in its variety of refreshing flavours. In the other corner is Mason Bakery, parading sweet treats of handcrafted pastries and confections, created by the brand’s skilled bakers.

Deserving a spotlight of its own is Mason Chocolate, where top-quality Indonesian cocoa beans are meticulously processed, resulting in arrays of sinfully chocolateladen bites – from decadent chocolate bars and thins to the delicate truffles and pralines. The chocolate bar selection spans from milk chocolate with 43% cocoa, to dark chocolate with 71% and 85% cocoa, with other unique flavours including rock salt dark chocolate, palm sugar white chocolate and chilli dark chocolate, and all-time favourites like caramel milk chocolate, white chocolate, fruit and nut dark chocolate and hazelnut dark chocolate.

If there’s one thing the Mason business empire is known for, it’s for the memorable experience it offers to guests. The same thing goes for its chocolate line – it’s not just shelf after shelf of artisan chocolate, Mason Chocolate also offers the ultimate chocolate experience. The Mason’s Bali Chocolate Tour and Tasting package has been created to introduce the best hand-picked cocoa beans sourced from several regions in Indonesia, and at the same time to provide an experience to remember for the whole family.

The tour includes a behind-the-scenes factory experience – where you can watch

Mason Chocolate

the elaborate process of making the chocolate products and, of course, the best part is the gourmet chocolate tasting, where you can have a taste of the various delicacies and decide which one is your favourite.

Have we mentioned that the chocolate factory is located at Mason’s Koko Bambu restaurant, a beautiful bamboo structure blessed with soothing views of infinite rice fields and an alluring

swimming pool to cool off in? It’s where the exciting Mason Jungle Buggy activity takes place, and the venue is also a short drive away from the famous Mason Elephant Park & Lodge. So it’s always a sweet idea to make a day out of it. With Mason, you’ll get a bite or two of the quality chocolate, a cone of lush gelato and an abundance of fun experiences you will cherish for a long time.

Mason Gourmet (masongourmet.com)

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exquisite wine pairing

Boekenhoutskloof

Winery

Sophisticated wines from the Cape of Good Hope

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ne of the most celebrated of all South African wineries and surrounded by some of the Cape of Good Hope’s most beautiful countryside and nature reserves, the Boekenhoutskloof Winery was

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established in 1776 in a remote corner of the Franschhoek Valley, in the Western Cape.

With a history that saw gradual expansion in the late 18th century, the estate‘s reputation as a producer of truly

great wines began in the 1990s when it was rescued from dereliction by a consortium of new owners who saw the potential and invested in new plantings of varietals such as Cabernet Sauvignon.

The new commitment and investment led to the production and subsequent refinement of a collection of iconic labels including the signature and multi-award-winning Boekenhoutskloof range, the delightful The Wolftrap and the iconic Chocolate Block.

The driving force at Boekenhoutskloof Winery has been acclaimed winemaker

Marc Kent. Born on the Natal South Coast, Kent moved with his family to the Cape, where the passionate interest of friends in the wine industry not only inspired him to study Cellar Technology at Elsenburg College, but, together with his own regard for the French winemaking tradition, laid the foundation for his own style and philosophy of winemaking.

Today he has a reputation as a maverick but with an unswerving commitment to achieving the highest quality wines at a reasonable price. Best known for his Syrah and Cabernet red wines he also crafts some stunning Semillon.

Boekenhoutskloof Winery (boekenhoutskloof.co.za)

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Editor's Picks

The 2016 Vintage Due to the looming drought conditions, the 2016 yields were much lower than usual, resulting in higher berry concentration and healthier grapes.

Boekenhoutskloof Syrah The complex nose offers a compote of dark berry fruit, black olives, perfume and spice. Deep ruby red colour with a complex aroma of dark berries and violets. The palate is full and rounded with intense notes of allspice, liquorice and black pepper. With integrated acidity and firm, fine-grained tannins to balance and a spicy enduring finish with hints of cloves, nutmeg and cardamom.

Savoury, almost RhĂ´ne-like in style it is another approachable social wine and one ideal to pair with a simple high-quality char-grilled steak.

Boekenhoutskloof Franschhoek Cabernet Sauvignon Deep ruby-garnet in colour the wine offers an abundance of blackberry and blueberry with subtle traces of tobacco spiciness, which leads effortlessly to a rounded palate bursting with rich flavours like crème de cassis and blackcurrant. The finish is lengthy, smooth and complex with liquorice, fennel bulb and exotic spices.

A delightful social wine for those who prefer hearty reds or equally perfect when paired with rich dishes like braised duck or beef bourguignon. Drink now or lay down for a few years.

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Boekenhoutskloof Semillon A full-bodied dry white wine with integrated acidity and a delicate nose of grapefruit, greengage, chamomile and apple blossom aromas along with a hint of spice. On the palate peach, poached pear and nectarine mesh against a backdrop of fresh mandarin and green fig. While the spicy finish hints of fenugreek and black cardamom creating and enjoyable and well-balanced wine.

Works well with most shellfish, pork, veal and chicken dishes or pasta with cream sauces. It’s also excellent as a foil for spicy local specialities like ikan balado.

The Wolftrap White An intriguing blend The Wolftrap white is clean and fresh on the nose with aromas of green apple, white peach and quince complemented by acacia blossom, ginger and preserved lemon. With slight oak nuances nectarine, apricot kernel, bruised apple and green almond prevail in the mouth, the wine is balanced and approachable and finishes with hints of white pepper, tarragon and lingering tangerine.

A terrific party wine, it also pairs well with pork, salmon, shellfish, fruity desserts and spicy dishes like chili crab nasi goreng.

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exquisite COCKTAILS

Bushmills:

Ireland’s oldest distillery and a national treasure

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Smooth and classy, serve on its own, over a chunk of ice, with a mixer or as a component of a classic cocktail.

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By Christian Galbraith

stride the River Bush on the beautiful Causeway Coast, County Antrim, and secreted away within the village of Bushmills, discover an Irish national treasure, the Old Bushmills Distillery where master distillers have been hand crafting triple-distilled Irish whiskey for over 400 years.

Steeped in history, the Bushmills story began in 1608 when King James I granted Sir Thomas Phillips, the Governor of County Antrim, a license to distil. But it was not until 1784 when Hugh Anderson registered the Old Bushmills Distillery that the brand, including its iconic Pot Still trademark, was truly born.

There are just six core whiskeys in the award-winning portfolio: Bushmills Original, Black Bush, Red Bush, 10 Year Single Malt, 16 Year Single Malt and the rare and highly prized 21 Year Single Malt, all crafted using Irish barley and water drawn from Saint Columb’s Rill, a tributary of the Bush River. The result is a high-quality spirit that is enjoyed on its own or with a mixer by its disciples and muchloved by bartenders who value the richness it adds to their exciting concoctions.

Bushmills (bushmills.com)

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Co cktails

Savour the rich and smooth flavour of Bushmills on its own, over a chunk of ice or alternatively as a component of a delicious cocktail. Here are a couple you can easily and quickly make at home.

Bushmills Collins Bushmills Original speaks for itself in this twist on the legendary Collins cocktail.

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Bushmills and Ginger Simple yet stunning, another Bushmills take on a classic concoction.

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INGREDIENTS • 2 parts Bushmills Original Irish Whiskey • 25ml simple syrup • 1 part club soda • 1 part lemon juice • Lemon peel

INGREDIENTS 1 part Bushmills Irish Whiskey 3 parts good quality ginger ale Fresh lime

METHOD 1. In a Collins glass, pour Bushmills Original over ice.

2. Add the simple syrup, club soda and lemon juice.

3. Stir and garnish a twist of lemon peel.

METHOD 1. In a Collins glass filled with ice, add the whiskey and top with ginger ale and stir gently.

2. Garnish with a wedge of lime and serve.

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TASTING NOTES Black Bush The deep bronze Black Bush is a blend malt whiskey matured in former Oloroso sherry casks and sweet, batch-distilled grain whiskey. With a distinctive, full bodied aroma of spicy, malty and nutty sweet sherry, it floats across the tongue where a lingering‚ smooth and sweet finish awaits. Best enjoyed neat or over ice.

10 year old Single Malt Matured mostly in bourbon-seasoned barrels, the Bushmills 10 year single malt has a light fruity aroma leading to a lingering expression of melted chocolate and honey. With an exceptionally smooth and clean finish it remains approachable and is best enjoyed neat or over ice.

Bushmills Original Bushmills Original, also known as White Bush, is a blend of triple-distilled malt whiskey and a lighter grain whiskey. In the mouth it is warm with just a touch of honey sweetness and a finish that is crisp and fresh, with a touch of spice. An approachable and versatile spirit it can be enjoyed neat, over ice or with your favourite mixer.

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Spalicious

A Warming

Winter Treat

Embrace the warmth of Indonesian spices with this comforting treatment at Hotel Indonesia Kempinski Jakarta.

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pa treatments are deservedly taken very seriously in Indonesia. In olden times, massage treatments and beauty rituals were reserved for royalty in the various kingdoms found on Indonesia’s many islands and many of the treatments date back centuries.

Nowadays, massage is popular with everyone from all walks of life and the ancient rituals have been modernised while respecting their heritage.

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By Amanda O’Connor

Renowned for honouring its own heritage and significant place in Indonesia’s modern history, Hotel Indonesia Kempinski Jakarta is home to Kempinski The Spa, an excellent choice for those looking for a personal sanctuary, an escape from the hectic pace of modern city life that bestows indulgent rejuvenating treatments on its guests. The highly trained, professional therapists are skilled in a number of massage techniques and use the finest natural products and

herbs, along with Pevonia natural skin care products, to provide local treatments that create unforgettable experiences.

A superb seasonal treatment that utilises the bioactive and warming powers of black pepper, ginger and nutmeg is the energising Winter Warmer Massage combined with the Winter Fleece Wrap. Starting with a relaxing foot wash with foot compression techniques from the US, the treatment

moves into a classic deep-tissue massage that focuses on relieving general fatigue, painful joints and stiffness, something everyone can benefit from. A delightful addition is the warming foot balm for that extra level of care. Follow the massage with the specialised wrap to deeply warm your body and further ease any residual tension.

While you are cocooned in your personal herbal blanket and the spices are taking effect, your therapist lovingly cleanses your face before applying a rich hydrating facial moisturiser. This nourishing top-to-toe treatment is like being wrapped in a warm hug and helps lift your mood, as well as banishing chills and fatigue. Feel energised and revitalised from this unforgettable experience in a spacious, elegant setting.

Take as much or as little personal time in the relaxation lounge sipping on refreshing healthy drinks after your treatment to allow the benefits to your body and mind to further absorb, before leaving the serene ambience behind - until next time. Kempinski The Spa offers a comprehensive range of body and facial treatments for both men and women.

Kempinski The Spa (kempinski.com)

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Situated at the edge of a dramatic cliff top, Karma Kandara is a beachside playground offering spacious, multibedroom pool villas, three world-class restaurants and five-star amenities throughout, including the outstanding Karma Spa for discerning wellness enthusiasts.

Designed for both romantic escapes and families or friends traveling together, the resort offers a choice of spectacular two to five-bedroom villas. Stylish and modern, each features manicured

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Lavish cliff top luxury for romantic escapes and families or friends traveling together Karma Kandara Jalan Villa Kandara Banjar Wijaya Kusuma, Ungasan Bali 80362, Indonesia T: (+62) 361 84842202 E: info@karmakandara.com karmakandara.com

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Subscribe now and win A 3-NIGHT STAY IN A ONE-BEDROOM VILLA INCLUDING BREAKFAST FOR TWO PERSONS

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Kindly fax the transfer proof to confirm your payment to (+62) 361759184.

Exquisite Taste is published every two months and distributed throughout Asia Pacific.

gardens, pool, island furnishings throughout, gourmet kitchen, spa-inspired en-suites and state-of-the-art entertainment.

EXQUISITE MEDIA BALI OFFICE

JAKARTA OFFICE

Ruko Sunset Indah I

Le Green Office, Unit 2.5

With dishes and venues inspired by exotic destinations throughout Asia and Europe, dining at Karma Kandara is spectacular. At di Mare Restaurant enjoy an exceptional fine dining experience served in a stunning cliff-top setting, at the glamorous beach club, Karma Beach Bali, indulge in Greek/Mediterranean cuisine and a range of exceptional cocktails. The Temple Lounge meanwhile pampers guests with classic English light bites, including freshly cut sandwiches paired with delectable cakes and pastries.

Jalan Sunset Road No. 89 Kav. 8

Jalan Penjernihan II No. 10

Kuta, Badung, Bali 80361, Indonesia

Bendungan Hilir,

Tel: (+62) 361759180, 759184

Jakarta Pusat 10210, Indonesia

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DIRECTORY

JAKARTA AB Steak by Chef Akira Back MD Place, Jalan Setiabudi Selatan, Kuningan Jakarta 12910, Indonesia T: (+62) 2129669272 E: info@absteakjakarta.com absteakjakarta.com Akira Back MD Place Jalan Setiabudi Selatan No. 7 Jakarta 12910, Indonesia T: (+62) 85777788777 E: info@akirabackindonesia.com akirabackindonesia.com Alto Restaurant & Bar Four Seasons Hotel Jakarta Capital Place Jalan Gatot Subroto, Jakarta 12710, Indonesia T: (+62) 2122771888 fourseasons.com Amuz Gourmet Energy Building SCBD, Jalan Jenderal Sudirman Jakarta 12190, Indonesia T: (+62) 212505064 amuzgourmet.com Asia Restaurant The Ritz-Carlton Jakarta, Mega Kuningan Jalan Ide Anak Agung Gde Agung Jakarta 12950, Indonesia T: (+62) 2125518888 ritzcarlton.com Asuka Japanese Dining JW Marriott Hotel Jakarta Jalan DR Ida Anak Agung Gde Agung Mega Kuningan, Jakarta 12950, Indonesia T: (+62) 2157988898 marriott.com BAE by Socieaty Senayan City, Crystal Lagoon, Jalan Asia Afrika Jakarta 10270, Indonesia T: (+62) 2172782828 E: reservation@bae.co.id bae.co.id Bengawan Keraton at The Plaza, a Luxury Collection Hotel, Jakarta Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2150302993 E: bengawan.keratonattheplaza@ luxurycollection.com bengawanrestaurant.com

Alto Restaur ant & Bar at Four Seasons Hotel Jak arta

DRAGONFLY Graha BIP Jalan Gatot Subroto, Jakarta 12930, Indonesia T: (+62) 215206789 ismaya.com Garçon Plaza Senayan Jalan Asia Afrika No. 8 Jakarta 10270, Indonesia T: (+62) 2157900140 E: reservation@bistrogarcon.com bistrogarcon.com HAVANA Pondok Indah Mall Street Gallery Jalan Metro Pondok Indah Jakarta 12310, Indonesia T: (+62) 2129529730 Henshin The Westin Jakarta Jalan H.R. Rasuna Said Jakarta 12940, Indonesia T: (+62) 2127887788 westin.com Immigrant Lounge & Club Plaza Indonesia Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129924125 immigrant-jakarta.com

Bogor Cafe Hotel Borobudur Jakarta Jalan Lapangan Banteng Selatan No. 1 Jakarta 10710, Indonesia T: (+62) 213805555 hotelborobudur.com

K22 Bar Fairmont Jakarta Jalan Asia Afrika No. 8 Jakarta 10270, Indonesia T: (+62) 2129703333 E: diningreservations.jakarta@fairmont.com fairmont.com

C’s Steak and Seafood Grand Hyatt Jakarta Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129921383 E: cs.ghjakarta@hyatt.com jakarta.grand.hyatt.com

Kempinski The Spa Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583882 E: kempinskithespa.jakarta@kempinski.com kempinski.com

Collage All Day Dining Pullman Jakarta Central Park Podomoro City Jalan Let. Jenderal S. Parman Jakarta 11470, Indonesia T: (+62) 2129200088 pullmanjakartacentralpark.com

Li Feng Mandarin Oriental, Jakarta Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 2129938824 E: mojkt-lifeng@mohg.com mandarinoriental.com

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Momozen The Plaza 46th Floor, Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129922246 OKU Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583896 E: oku.jakarta@kempinski.com kempinski.com Plataran Menteng Jalan H.O.S. Cokroaminoto No. 42 Menteng, Jakarta 10350, Indonesia T: (+62) 2129627771 plataran.com Pearl Chinese Restaurant JW Marriott Hotel Jakarta Jalan DR Ida Anak Agung Gde Agung Mega Kuningan, Jakarta 12950, Indonesia T: (+62) 2157988888 marriott.com Rosso Shangri-La Hotel, Jakarta Kota BNI, Jalan Jenderal Sudirman, Jakarta 10220, Indonesia T: (+62) 2129229999 shangri-la.com Ruth’s Chris Steak House Somerset Grand Citra Jalan Prof. Dr. Satrio Jakarta 12940, Indonesia T: (+62) 215221178 ruthschris.com Seasonal Tastes The Westin Jakarta Jalan H.R. Rasuna Said Jakarta 12940, Indonesia T: (+62) 2127887788 westin.com The Dharmawangsa Jakarta Jalan Brawijaya Raya No. 26, Kebayoran Baru Jakarta 12160, Indonesia T: (+62) 217258181 the-dharmawangsa.com The Hermitage, a Tribute Portfolio Hotel, Jakarta Jalan Cilacap No. 1, Menteng Jakarta 10310, Indonesia T: (+62) 2131926888 hermitagejakarta.com

The Writers Bar Raffles Jakarta Ciputra World 1, Jalan Prof. Dr. Satrio Jakarta 12940, Indonesia T: (+62) 2129880888 E: jakarta@raffles.com raffles.com Tien Chao Gran Melia Jakarta Jalan H.R. Rasuna Said Jakarta 12950, Indonesia T: (+62) 215268080 E: f b.marketing@tienchao.com tienchao.com Up In Smoke RDTX Tower Jalan Prof. Dr. Satrio, Mega Kuningan Jakarta 12940, Indonesia T: (+62) 2157992371 E: book@upinsmokeindo.com upinsmokeindo.com VONG Kitchen Alila SCBD SCBD, Jalan Jenderal Sudirman Jakarta 12190, Indonesia T: (+62) 2150808787 vongkitchen.com

BALI 40 Thieves Jalan Petitenget No. 7, Seminyak Bali 80361, Indonesia T: (+62) 87862267657 Ah Yat Abalone RIMBA Jimbaran BALI by AYANA, Jalan Karang Mas Sejahtera, Jimbaran Bali 80364, Indonesia T: (+62) 3618468468 ayana.com BLANCO par Mandif Jalan Raya Tjampuhan Museum Blanco Complex Ubud, Bali 80571, Indonesia T: (+62) 3614792284 E: info@blancoparmandif.com blancoparmandif.com

Frestro & Bar Jalan Petitenget No. 108, Kerobokan Bali 80361, Indonesia T: (+62) 3619345888 E: info@frestro.co.id frestro.co.id Happy Chappy Jalan Beraban No. 62, Seminyak Bali 80361, Indonesia T: (+62) 3614741956 happychappychinese.com Ijen Potato Head Beach Club Jalan Petitenget No. 51B Seminyak, Bali 80361, Indonesia T: (+62) 3614737979 ptthead.com Il Ristorante – Luca Fantin The Bvlgari Resort Bali Jalan Goa Lempeh, Uluwatu Bali 80364, Indonesia T: (+62) 3618471000 E: infobali@bulgarihotels.com bulgarihotels.com Kaum Bali Potato Head Beach Club Jalan Petitenget No. 51B, Seminyak Bali 80361, Indonesia T: (+62) 3613007990 E: reservations.bali@kaum.com kaum.com Kayuputi The St. Regis Bali Resort ITDC Lot S6, Nusa Dua Bali 80363, Indonesia T: (+62) 3618478111 E: kayuputi.bali@stregis.com kayuputirestaurant.com Kubu Mandapa, a Ritz-Carlton Reserve Jalan Kedewatan, Ubud, Gianyar Bali 80571, Indonesia T: (+62) 3614792777 mandapareserve.com

Makan Place Jalan Padma No. 1 T: (+62) 361767161 E: info@makanplacebali.com makanplacebali.com Makase Hotel Indigo Bali Seminyak Beach Jalan Camplung Tanduk No. 10, Seminyak Bali 80361, Indonesia T: (+62) 3612099999 seminyak.hotelindigo.com Mason Gourmet Jalan Raya Taro, Tegallalang, Gianyar Bali 80561, Indonesia T: (+62) 361721480 masongourmet.com Merah Putih Jalan Petitenget No. 100X, Kerobokan Bali 80361, Indonesia T: (+62) 3618465950 E: info@merahputihbali.com merahputihbali.com Mozaic Jalan Raya Sanggingan, Kedewatan, Ubud Bali 80571, Indonesia T: (+62) 361975768 E: info@mozaic-bali.com mozaic-bali.com Nampu Grand Hyatt Bali ITDC Nusa Dua Bali 80363, Indonesia T: (+62) 361771234 bali.grand.hyatt.com OMNIA Dayclub Bali Jalan Belimbing Sari, Pecatu, Uluwatu Bali 80364, Indonesia E: reservations@omniabali.com T: (+62) 3618482150 omniaclubs.com Padi Fine Dining Desa Visesa Ubud Jalan Suweta, Ubud Bali 80571, Indonesia T: (+62) 3612091788 lumbungpadiubud.com

Cuca Jalan Yoga Perkanthi, Jimbaran Bali 80364, Indonesia T: (+62) 361708066 E: family@cucaflavor.com cucaflavor.com Cucina Sofitel Bali Nusa Dua Beach Resort ITDC Lot N5, Nusa Dua Bali 80363, Indonesia T: (+62) 3618492888 sofitel.com El Kabron Cliff Club Jalan Pantai Cemongkak, Pecatu Bali 80571, Indonesia T: (+62) 85100803416 E: info@elkabron.com elkabron.com En Vie Jalan Kayu Aya Oberoi, Seminyak Bali 80361, Indonesia T: (+62) 3619342100 envie-lounge.com FIRE W Bali - Seminyak Jalan Petitenget, Kerobokan Bali 80361, Indonesia T: (+62) 3613000106 wbaliseminyak.com Blanco par mandif

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Oyster & Wine Bar at Sher aton Hong Kong Hotel & Towers

Potato Head Beach Club Jalan Petitenget No. 51, Seminyak Bali 80361, Indonesia T: (+62) 3614737979 E: phbc.reservation@pttfamily.com ptthead.com Sake no Hana Bali Jalan Belimbing Sari, Pecatu, Uluwatu Bali 80364, Indonesia T: (+62) 3618482150 E: reservationsbali@sakenohana.com sakenohana.com Salazon Jalan Kayu Aya, Oberoi, Seminyak Bali 80361, Indonesia T: (+62) 3619342100 salazonbali.com Sanje Restaurant The Seminyak Beach Resort & Spa Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T: (+62) 361730814 E: info@theseminyak.com theseminyak.com Seasalt Alila Seminyak Jalan Taman Ganesha No. 9, Seminyak Bali 80361, Indonesia T: (+62) 3613021889 E: hello@seasaltseminyak.com seasaltseminyak.com Settimo Cielo Jalan Pangkung Sari No. 10X, Seminyak Bali 80361, Indonesia T: (+62) 3614741117 / 18 E: info@settimocielobali.com settimocielobali.com Sling Bar Double-Six Luxury Hotel – Seminyak Double Six Beach No. 66 Bali 80361, Indonesia T: (+62) 361734300 plantationgrillbali.com Soleil The Mulia, Mulia Resort & Villas – Nusa Dua, Bali Jalan Raya Nusa Dua Selatan, Sawangan Nusa Dua, Bali 80363, Indonesia T: (+62) 3613017777 themulia.com SugarSand Jalan Camplung Tanduk No. 10 Seminyak, Bali 80361, Indonesia T: (+62) 3612099999 sugarsandbali.com 128

Table8 The Mulia, Mulia Resort & Villas – Nusa Dua, Bali Jalan Raya Nusa Dua Selatan, Sawangan Nusa Dua, Bali 80363, Indonesia T: (+62) 3613017777 themulia.com Tenkai Padma Resort Legian Jalan Padma No. 1, Legian Bali 80361, Indonesia T: (+62) 361752111 E: dining@padmahotels.com padmaresortlegian.com The Plantation Grill Seminyak Double-Six Luxury Hotel – Seminyak Double Six Beach No. 66, Seminyak Bali 80361, Indonesia T: (+62) 361730466 plantationgrillbali.com The Seminyak Beach Resort & Spa Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T: (+62) 361730814 E: info@theseminyak.com theseminyak.com The St. Regis Bali Resort ITDC Lot S6, Nusa Dua Bali 80363, Indonesia T: (+62) 3613006796 E: kingcolebar.bali@stregis.com stregisbali.com Tree Bar Hotel Indigo Bali Seminyak Beach Jalan Camplung Tanduk No. 10, Seminyak Bali 80361, Indonesia T: (+62) 3612099999 seminyak.hotelindigo.com Woobar W Bali - Seminyak Jalan Petitenget, Kerobokan Bali 80361, Indonesia T: (+62) 3613000106 wbaliseminyak.com

SURABAYA The Gallery Restaurant Hotel Ciputra World Surabaya Jalan Mayjen Sungkono No. 87-89 Gunung Sari Surabaya, East Java 60224, Indonesia T: (+62) 3151201000 hotelciputraworld.com

Bizou American Br asserie

SINGAPORE Mitzo Grand Park Orchard 270 Orchard Road, Singapore 238857 T: (+65) 66038855 E: rsvn@mitzo.sg mitzo.sg Mona Lounge 25 Boon Tat Street Singapore 069622 T: (+65) 62213665 E: drink@monalounge.com monalounge.com NINETEEN80 21 Tanjong Pagar Road 01-05 Singapore 088444 T: (+65) 91836073 nineteen80.sg Summerlong 60 Robertson Quay 01-04 Singapore 238252 T: (+65) 62351225 E: info@summerlongsg.com summerlongsg.com

HONG KONG Bizou American Brasserie Shop 132, L1, Pacific Place 88 Queensway, Admiralty Hong Kong T: (+852) 28710775 diningconcepts.com Chifa Dumpling House 26 Peel Street Central, Hong Kong T: (+852) 23111815 E: info@chifa.hk chifa.hk Madame Ching 5 Star Street, Wan Chai Hong Kong T: (+852) 25777227 madameching.hk

Line caught. Open fire. Zero waste.

Now open, Potato Head Beach Club Bali. ptthead.com