Exquisite Taste Volume 34 by EXQUISITE MEDIA

MAGNIFIQUE

SANCTUARY Experience Refined Luxury Amidst Our 5 Star Beachfront Getaway

inclusions Breakfast for 2 persons Leisurely Resort Activities Free room upgrade Bebek Suna Cekuh “Nusa Dua”

book now! (+62) 811 3869 354 H9078@sofitel.com www.sofitelbalinusadua.com

PUBLISHER’S NOTE

Weekend Indulgences

elcome to Exquisite Taste’s first edition of 2022 and join us as we brighten your days with a selection of the best places to make the most of your weekend. With fine brunches in our Cover Theme, as well as an array of tantalising tipples from bars all around Asia, you are sure to find inspiration. In this edition, we bring you the latest updates from the industry through our What’s Happening section, while in Inspiration we take you closer to the people bringing the hospitality scene to life, from Toni Darmawi of PT Pancaniaga Indoperkasa, to Gran Meliá Jakarta’s Mirco Iada and Alila Villas Uluwatu’s Hemal Jain. With so much to share, we have dedicated our cover theme to a favourite weekend activity, brunching and drinking! Here, we serve up the finest brunch destinations in Jakarta, Bali, Singapore and Hong Kong, while our select bars bring a wealth of choice for your next favourite watering hole. Raising the bar a notch, we have exclusive coverage of Los Danzantes Mescal and Benriach Distillery in Exquisite Cocktails. We didn’t forget our dedication to the gourmet food scene while we were in the bar. Meet Café del Mar Bali’s chef I Gede Ari Wijaya and read our reviews of the faultless Bungarampai in Jakarta, The Kelusa at Samsara Ubud, and the newly minted Bonito Fish Bar in Umalas. Don’t forget we also publish our in-depth magazines on our websites and have great apps to access all our features. These are good options to discover our current – and past – print magazine content, as well as continually updated pieces from around the region and beyond. Visit www.exquisite-taste-magazine.com or download the Exquisite Taste app from the Apple App Store or Google Play. From all the team at Exquisite Taste, we hope you enjoy this fabulous edition and, as always, please stay safe wherever you are. Cheers! Lenny Marlina Tanu lenny@exquisite-media.co.id CEO & Publisher

Maddie Paddock 1 Up to 20 persons

PRIVATE DINNERS IN STYLE AT MAD COW WINE & GRILL BANDUNG Orchestrate your private events with friends and family at Mad Cow Wine & Grill Bandung. Enjoy the privacy of our two Maddie's Paddocks: stylishly designed, comfortably set up for private dinners for up to 20 persons. You will find with Mad Cow dishes and Wine listing the best-in-town food and wine pairing experience you are looking for in Bandung. Please book now and let Mad Cow Team guides you for your perfect event! Minimum charge apply. Booking in advance is best! Please do consult us for more information. 17th Floor, Pullman Tower Jl Diponegoro No. 27, Bandung Wednesday-Sunday 4:00pm to 10:00pm

madcowbandung.com +62 22 8603 8888

TEAM PAGE

CEO & PUBLISHER Lenny Marlina Tanu lenny@exquisite-media.co.id

ADVERTISING ENQUIRIES Email : sales@exquisite-media.co.id BALI

MANAGING EDITOR Rizky Catur Adityo rizky@exquisite-media.co.id

: (+62) 361759180, 759184 & 767617 JAKARTA : (+62) 2157939423 Hotline : (+62) 81238487999

EDITORIAL TEAM Billy Bagus Maximillian Samuel Puji Amanda Karen

EDITORIAL ENQUIRIES editorial@exquisite-media.co.id

DIRECTOR OF SALES Putri Desianti

SUBSCRIPTIONS info@exquisite-media.co.id

DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id

On the cover: Danella Ilene (Winner of Indonesia’s Next Top Model Cycle 1) Venue: Santanera Bali

SALES & MARKETING MANAGERS Shanti Wicaksani Dian Hayu Prakasita SALES EXECUTIVE Erin Kusuma ART DIRECTOR Micco Rian GRAPHIC DESIGNERS Sahid Darma Kusuma Ni Luh Suarjani Clif Ricky Robin Pontororing CHIEF ACCOUNTING OFFICER Evy Mariana Tanu

BALI: Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav. 1 Kuta, Badung, Bali 80361, Indonesia Tel: (+62) 361759180, 759184 & 767617 Hotline: (+62) 81238487999

Photo: Kahfy Yudha Wardrobe: Je suis Flirt Fashion Stylists: Indah Kalalo & Fabiola Aisha FOLLOW US ON exquisitemedia facebook.com/Exquisitemedia.co.id

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

@Xquisite_Media

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

PUBLISHING ADMIN MANAGER Yunita Nugraheni PHOTOGRAPHY CONTRIBUTORS Ganang Arfiardi Dissy Ekapramudita CIRCULATION Ketut Sri Dono Amri Suhada Putu Ade Wira Putrawan

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.

Download for free:

m bile

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

6 II

CONTENTS

VOLUME 34

• 14 WHAT'S HAPPENING

With the recent border openings in both Jakarta and Bali for international tourists, we have selected the best places to spend the mandatory quarantine with style. Furthermore, we are also introducing you to Harry Suryadharma, the new general manager at The Hermitage, a Tribute Portfolio Hotel, Jakarta.

• 22

• 38

WHAT'S HAPPENING

SOCIETY

We’re keeping up-to-date with the latest happenings in the industry. From new eateries on the Island of the Gods, to new dining offerings in the capital city, we give you an in-depth look into the latest news.

Take a peak into high society with this series of photo collections from the finest events in Jakarta and Bali, including the Exquisite Awards 2021 celebration in Jakarta and the opening of Bali's hottest new restaurant, Bonito Fish Bar.

III 8I II

CONTENTS

VOLUME 34

• 40 FASTLANE To out-luxe the Mercedes-Benz S-Class is not an easy feat, but the brand's 2022 Mercedes-Maybach S-Class S680 manages to do just that and more. The ultra-lavish stretch sedan offers an array of high-end features, a twin-turbo V-12 6.0-litre engine, and all-wheel drive.

• 48

• 50

STYLE

FASHION

You can never go wrong with black, white, and every single shade of grey in between. These brands prove with the monochromatic shades that simple is sexy and classic is classy.

Adding more vibrancy to the island’s trendsetters, Je suis Flirt oozes luxury and conviviality. Sparkly dresses and ruffled feathers are front and centre to stand out at any party.

IV 10

CONTENTS

VOLUME 34

• 62 BEST BRUNCH & COCKTAILS This edition, we bring you the ultimate weekend indulgences. Browse through this fine selection of places to brunch in Jakarta, Bali and around Asia. Then wet your whistle as we pay homage to creative tipples at the best venues in Asia offering a wide range of exceptional drinks.

102

57 • 56

• 98

INSPIRATION

GOURMET

Get to know the leaders of two fine hotels in Jakarta and Bali and draw upon their life-inspiring stories. Get personal with Toni Darmawi the CEO of PT Pancaniaga Indoperkasa, and General Managers Mirco Iada and Hemal Jain.

Exquisitely prepared gourmet dining is never out of style, so whet your appetite with fine Indonesian dishes at Bungarampai in Jakarta, and explore the innovative dishes at the newly minted Bonito Fish Bar in Bali.

V 12

WHAT'S HAPPENING

WHERE TO QUARANTINE SOFITEL BALI NUSA DUA BEACH RESORT

ith the recent border opening to the beautiful island of Bali, Sofitel Bali Nusa Dua Beach Resort is taking part in the government’s Warm-up Vacation project, where international travellers can now fly directly to Bali and self-quarantine in an appointed bubble resort. With prices starting from IDR7,800,000 net for single occupancy, guests are entitled to two

complimentary PCR tests, airport transfer, daily meals from breakfast until dinner, up to five pieces of daily laundry, and free access to the beach, pool, gazebo spa and other facilities located within the bubble area. For more information on this package, contact the resort directly through WhatsApp on (+62) 8113869354, or email at H9078@sofitel.com. Sofitel Bali Nusa Dua Beach Resort (sofitel.accorhotels.com/9078)

THE ST. REGIS BALI RESORT

elcoming back travellers from abroad, The St. Regis Bali Resort is joining forces with the local government to provide a Warm-up Vacation program. This luxurious bubble quarantine allows guests to explore the resort’s 2.5-hectare designated quarantine area, including the beach and tropical gardens. Engaging wellness activities are also available, such as Pilates and circuit training exercises, as well as indigenous activities such

as making canang sari, the iconic Balinese offering, and the signature 24-hour St. Regis Butler Service. The bubble quarantine package is inclusive of daily meals, up to five pieces of complimentary laundry, airport transfer, two PCR tests and 30 days of local COVID-19 travel insurance per person. For more information and reservation, email to Bali.Reservation@stregis. com, or visit the resort’s website. The St. Regis Bali Resort (stregisbali.com)

THE LANGHAM, JAKARTA

aking luxury to new heights, the newly minted five-star hotel in SCBD is welcoming travellers from abroad with an unrivalled experience in both comfort and style. Enjoy a four-night stay in one of the elegantly appointed rooms with majestic floor-to-ceiling windows offering spectacular views of the city, state-of-the-art in-room entertainment, and opulent marble bathrooms featuring rain showers and bathtubs.

MANDARIN ORIENTAL, JAKARTA

onveniently located at the heart of the city, Mandarin Oriental, Jakarta is the officially appointed hotel by the government to provide a safe space for international guests arriving in Jakarta. Whether you are staying in the spacious room or a suite, quarantine feels more like a luxurious retreat with the freshly prepared meals and spectacular Welcome Monument or city view. Let yourself be spoiled with

itts legendary service from the heart, from arriving in style with the hotel limo, epicurean bento boxes delivered to your room, complimentary laundry, two PCR tests per person and the fastest Wi-Fi in town to keep up with your virtual meeting needs. For more information contact HelloMO at WhatsApp (+62) 2129938888 or email mojkt-reservations@mohg.com. Mandarin Oriental, Jakarta (mandarinoriental.com)

This package is inclusive of three daily meals, daily laundry, The Langham’s Welcome kit, a dedicated 24/7 support and service, complimentary weight training equipment and a yoga mat, two PCR tests and one hotel transfer. For more information, contact the hotel’s sales representative through WhatsApp on (+62) 81575888869. The Langham, Jakarta (langhamhotels.com)

WHAT'S HAPPENING

WEEKEND INDULGENCE AT KILO JAKARTA kitchen team draws inspiration from a variety of cuisines all over the world and anchors concepts to the heritage of its owners and chefs. Initially Kilo carried mostly Japanese fare, before expanding to incorporate Italian, South American, Thai and Korean flavours in the menu.

household name in the dining scene across Singapore and Indonesia, with outlets in both Jakarta and Bali, Kilo has long won the hearts of loyal diners with its charming atmosphere and flavourful, inventive menu. Behind the simple moniker is an endearing intention

CEVICHE OYSTERS

to provide guests with a homey place to bond over great food. In Jakarta, the stylish restaurant is located in the bustling area of Senopati, inviting diners to enjoy a relaxing weekend with its brunch offerings. Available every Saturday and Sunday, from 10.30am to 3pm, the

With the return of its relaxing brunch, Kilo Jakarta also introduces new dishes to delight diners. In addition to the alltime favourites of Kilo’s Egg Benny, Fried Chicken & Waffle and Kilo Smash Burger, diners can now enjoy the famous Kilo Scramble, which already being dubbed as the best scrambled eggs in Jakarta. For something refreshing, enjoy an off-menu special of Peruvian-inspired ceviche oysters that are made with leche de tigre, ikura, chilli oil and red chimichurri. Don’t forget to enjoy its selection of creative cocktails to complete the brunch experience. The skilled team of bartenders has curated a list of refreshing signature tipples, such as Mojito, Thyme is Off the Essence, Garden, Screwzudriver and more. Kilo Jakarta (kilo-collective.com)

w w w. e xq u i s i t e - m e d i a . c o . i d

www.asiadreams.com

www.beautiful-bali.com

www.dreamndine.com

www.jelajah-indonesia.co.id

www.exquisite-taste-magazine.com

www.bri.co.id

www.exquisite-realestate.com

www.bankmega.com

www.celebrate-indonesia.com

awards.exquisite-media.co.id

EXQUISITE MEDIA is a media group focusing on the Affluent, Luxury & High-End Market. Established in 2010, We have NINE successful ONLINE & PRINT publications, Websites, Applications, and Events as follows: • ASIA DREAMS, a Quarterly High-End Lifestyle, Travel & Property magazine. Asia Dreams is written for an affluent, international audience with a strong focus in the Asia-Pacific region (www.asiadreams.com). • BEAUTIFUL BALI, an annual program for Bank Central Asia (BCA) that provides exclusive privileges for BCA’s Affluent Credit Cardholders across more than 230 selected merchants in Bali (www.beautiful-bali.com). • EXQUISITE TASTE, a Quarterly High-End Gourmet, Food & Wine magazine featuring the Best Restaurants and profiles of the Best Chefs in the region, and the leading F&B publication in the AsiaPacific region (www.exquisite-taste-magazine.com). • EXQUISITE REAL ESTATE is your go-to property agent with trusted and skilled realtors ready to help find your dream home (www.exquisite-realestate.com). • CELEBRATE INDONESIA, exclusive privileges for AMERICAN EXPRESS cardholders for Restaurants, Shopping, Spa & Wellness Centres, as well as Activities and the After-Hours scene in Bali as island destination (www.celebrate-indonesia.com).

• DREAM & DINE, an annual online guide presenting the best hotel, resort and dining options in Jakarta, Bali and Surabaya with exclusive privileges for BANK DANAMON customers across more than 74 selected merchants (www.dreamndine.com). • JELAJAH INDONESIA by BRI, an annual unrivalled privilege program for BRI Cardholders featuring more than 380 Hotels, Restaurants and Spas from seven of Indonesia’s big cities: Jakarta, Bandung, Bali, Surabaya, Semarang, Medan and Makassar (www.jelajah-indonesia.co.id). • TERRASSE Magazine by BRI, a quarterly High-End Banking, Lifestyle & Travel Magazine for BRI (Bank Rakyat Indonesia) priority customers across Indonesia. • FIRST YOU Magazine by BANK MEGA, a quarterly print and online High-End Banking, Lifestyle & Travel Magazine for BANK MEGA priority customers across Indonesia. • EXQUISITE AWARDS, honour the best of the best, from hotels and spas, to restaurants, bars and after dinner nightlife spots in Jakarta, Bali and other cities of Indonesia. The awards are bestowed at exclusive prestigious events in the two cities, attended by VIPs and the movers and shakers of the industry.

www.asiadreams.com • www.beautiful-bali.com • www.exquisite-taste-magazine.com • www.exquisite-realestate.com www.celebrate-indonesia.com • www.dreamndine.com • www.jelajah-indonesia.co.id • awards.exquisite-media.co.id

WHAT'S HAPPENING

A NEW CAPTAIN AT THE HERMITAGE, A TRIBUTE PORTFOLIO HOTEL, JAKARTA

ith a name that exudes understated luxury, The Hermitage, a Tribute Hotel Jakarta aims to always bring a unique staying experience for its guests. The hotel itself occupies one of Jakarta’s iconic buildings and is located in the prestigious neighbourhood of Menteng. With the aim of bringing something new and fresh to the table, the five-star hotel is announcing the recent appointment of Harry Suryadharma as the newest general manager. A veteran in the hospitality industry, Harry brings with him many years of experience as a hotelier. He began his Marriott journey in 2008 at JW Marriott Hotel Jakarta. Four years later, he left the property to join The Ritz-Carlton Jakarta, Mega Kuningan as Executive Assistant Manager for Sales Marketing. Prior to joining The Hermitage, a Tribute Portfolio Hotel Jakarta, Harry served as General Manager at Sheraton Mustika Yogyakarta Resort & Spa and successfully improved the performance of the property during his two-year tenure. Driven by his passion to fulfill guests’ unexpressed needs and wishes, the Switzerland graduate already has exciting plans for the property for the near future. One of these is to revive the historical story of

HARRY SURYADHARMA

the building, making it the perfect place for anyone wanting to celebrate life’s milestones. The Hermitage, a Tribute Portfolio Hotel Jakarta sits in a 1920s art deco historical building and is the first Tribute Portfolio property in Indonesia. With 90 spacious guest

rooms and suites, as well as up to 400sqm of function space, the hotel is fully equipped with world-class facilities, including fitness center, swimming pool, cigar lounge and rooftop bar. The Hermitage, a Tribute Portfolio Hotel, Jakarta (hermitagejakarta.com)

WHAT'S HAPPENING

FUSION DELICACIES FOR A FAMILY FEAST

ituated in Senopati, Jakarta, Tamarind & Lime is a comfy restaurant that crafts the best of Asian and international culinary essences into tantalizing fusion dishes. The ample space of Tamarind & Lime provides a perfect spot to dine together in large groups; either with beloved family, closest friends, or work colleagues. The interior consists of a cosy space with a gorgeous mural on one side, and precise placement of a long table, chairs and sofa that can accommodate four to eight people accordingly. The venue also hosts regular live music for guests' enjoyment. Tamarind & Lime serves Asian fusion delicacies made from quality ingredients. Must-try favourite dishes include Wellington Beef Rendang, which consists of high-grade saikoro meat cooked with authentic rendang spices, wrapped in pastry. Or, for curry enthusiasts you may try the restaurant's red curry roasted chicken; a delish portion of chicken breast and eggplant sprinkled with tasty homemade curry sauce.

Whether it be lunch or dinner, one of the quickest and most enjoyable ways to foster existing relationships with your family and loved ones is over food. You can enjoy delicious food at Tamarind & Lime with this great Sunday Special promotion of 20 percent discount on all à la carte food, valid all day. For reservations, contact (+62) 212709118 or (+62) 81312340826. Free valet service available. Tamarind & Lime ( @tamarindandlime_ jkt)

JIMBARAN BAY GRILLED PRAWN & SQUID

WHAT'S HAPPENING Diners get to choose from a wide range of cuisines, from Chinese, Japanese, Korean to Indonesian. If you’re in the mood for a bento box, choices such as Hainan rice, Korean Gochujang fish, Italian roasted chicken, oxtail fried rice and more are on the menu. For a celebration at home with the family, go big with salmon en croute, chicken roulade and roasted meatloaf, which come with side dishes of vegetables and potatoes.

SULTAN FOOD DELIVERY PROMO

THE TASTE OF SULTAN AT HOME

ituated in the heart of Jakarta and as one of the first luxury hotels in the city, The Sultan Hotel & Residence Jakarta is iconic. A popular hangout for stylish city dwellers, the hotel is always a step ahead in bringing culinary greatness to guests' palates. Making sure no one misses out on its culinary journey, the hotel is presenting a refreshed delivery menu for you to enjoy at home.

Available for individuals or large groups, the new delivery menu is filled with specials and favourites from all of the hotel’s dining outlets, including Lagoon Café, Lagoon Lounge and the renowned Pizzeria. Prepared to follow the highest standards of cleanliness, Executive Sous Chef Eric Kusnadi is responsible for making your dining experience more memorable at home.

From the Pizzeria menu, Chef Eric has prepared a selection of pasta bowls, ranging from penne vegetarian, fettucini frutti di mare, spaghetti pollo frito and the classic Bolognese. The freshly baked pizzas are also available to order with choices that include barbecue chicken, seafood marinara, quattro formaggi, the carnivore, vegetriano and margherita. For a feast at home, there are three packages you can choose from; Milan, Napoli and Roma. Deliveries are available every day from 1pm to 8pm. To order, contact the hotel directly on (+62) 8111220531, or through online ordering platforms, TravelokaEats and GrabFood. The Sultan Hotel & Residence Jakarta (sultanjakarta.com)

WHAT'S HAPPENING

AESTHETIC CULTURAL SPACE: HOSHINOYA BALI

stablished in 2017, HOSHINOYA Bali incorporates rich Balinese culture with eclectic Japanese aesthetics, creating a secluded getaway in rural Ubud.

HOSHINOYA Bali aims to provide a timeless relaxing experience for its beloved guests. There are no TVs or clocks inside the villas so guests can experience uninterrupted harmony, surrounded by nature and loved ones.

Set alongside the sacred Pakerisan River, staying at HOSHINOYA Bali gives a sense of separation from the outside world, ushering guests gently into the realm of tranquillity and ultimate seclusion.

Shoji Japanese sliding doors, Japanese Andon light sources, and the use of space are carefully integrated with the Balinese way, showcasing the best of both cultures as one.

Step through the majestic Balinese gate to take time out from bustling daily life and experience a change in the flow of time with the resort's quaint, calm ambience.

To cater to guests during their memorable stay, HOSHINOYA Bali presents upscale

delicacies made by executive chef Mitsuaki Senoo. At the hotel's restaurant, authentic Japanese cuisine is carefully prepared using Japan’s delicate culinary techniques and the best local ingredients. Guests can also spend time at HOSHINOYA Bali’s iconic Café Gazebo as the surrounding jungle environment changes according to the time of day. For an intensely relaxing time, visit the spa nestled in a valley and surrounded by Ubud’s verdant nature. HOSHINOYA Bali (hoshinoya.com)

HOSHINOYA Bali was built combining Japanese wisdom and ancient Balinese charm. The resort's interior was meticulously crafted by aspiring Japanese designer Rie Azuma, while the outdoor layout, arranged by Hiroki Hasegawa, boasts ample public space woven into the natural landscape of Ubud's breathtaking valley edge. With 30 exquisite villas in an elegant village setting, the integration of both Balinese and Japanese architectural design aspect allows HOSHINOYA Bali to have its own unique, distinctive character. The three villa types are Bulan, Soka and Jalak, each with its own concept.

WHAT'S HAPPENING

BEACHSIDE SLOW LIVING AT MARI BEACH CLUB

ultivating culture, tradition, local resources and nature at its finest, Mari Beach Club offers a blissful, relaxing experience that breaks Bali's usual beach club mould. Managed by the prominent Syah Establishments property management group, it presents timeless Indonesian traditional architecture with internationalstandard hospitality and comfort. Nestled right beside the scenic Batu Belig beach shore, Mari Beach Club is ideally situated to enjoy Bali's finest golden sunsets. The architecture of its main bar area is designed to resonate with the alluring scenery of the beach, re-enacting the true experience of an island getaway. Inspired by the organic shape of its natural surroundings, Mari Beach Club reflects upon the instinctive bond of the environment through its meticulous design and structures. The dome, with its majestic height, acts as a welcoming

entrance for guests to journey through a cosmos of bamboo and art. Local elements are curated to exude a sense of ease, relaxation and the warmth of Balinese hospitality. Hear the soothing sound of waves crashing on the shore whilst enjoying refreshing

cocktails and delectable dishes especially made to enhance the whole experience. Mari Beach Club will open its doors in the first quarter of 2022, inviting everyone to relax, sit back and enjoy the majestic coastline without any hassle. Mari Beach Club (maribeachclub.com)

WHAT'S HAPPENING

SPANISH-INSPIRED WEEKENDS AT COMO BEACH CLUB

dding more buzz to your weekend, COMO Beach Club is unveiling a new addition to its already eclectic global menu, paella and sangria galore! Curated for those seeking a cool, yet refined space, a new culinary experience awaits during your down time with loved ones. Weekends at COMO Beach Club have always been an event. Starting January, the beach club is introducing a weekend-only paella menu crafted by a team of talented chefs. Featuring Arroz Negro (black ink paella with sautéed squid, aioli and lemon) and Paella Mixta (saffron scented paella with prawn, chicken, fresh chorizo and peas, served with aioli and lemon), these fragrant rice dishes are full of the freshest ingredients Bali has to offer, ideal for sharing amongst friends. To accompany these classics, the club’s expert bar team has curated a selection of sangrias to complement the menu. Tantalising paellas are served Friday to Sunday from 5pm to 9pm. Every Saturday, guests can expect live entertainment from some of Bali’s up-and-coming artists while enjoying the sunset. Paella is priced at IDR460,000++ per portion for two, while sangria is priced at IDR220,000++ for two glasses, and IDR400,000++ per bowl. For more information and reservations, contact COMO Beach Club directly through WhatsApp on (+62) 81138209418 or phone (+62) 3616202208. COMO Beach Club (comohotels.com)

PAELLA MIXTA

WHAT'S HAPPENING

SOFITEL BALI NUSA DUA BEACH RESORT INTRODUCES BEBEK SUNA CEKUH

ali is an island blessed with a rich and diverse culture, especially when it comes to culinary delicacies. To enhance the luxurious experience for its guests, Sofitel Bali Nusa Dua Beach Resort brings its French finesse to blend with Balinese charm through Bebek Suna Cekuh. The quintessential dish of Nusa Dua, the area where the resort is located, Sofitel Nusa Dua Beach Resort's Bebek Suna Cekuh represents the traditional Balinese philosophy Tri Hita Karana. In Balinese, 'suna' means garlic and 'cekuh' is a type of Indonesian aromatic ginger, while ducks are believed to be favoured by Hindu Gods. The resort’s rendition of Bebek Suna Cekuh is served at Toya Beach Bar & Grill restaurant with ketupat and soup, along with two options of Balinese sambal sauce, matah and embe, to enhance the wholesome savoury flavour. Set on the beachside, amidst the swaying coconut palms, Toya Beach Bar & Grill is a laid-back venue offering a sublime mix of tropical elegance and a sophisticated al fresco vibe. With a focus on local-style food and drinks, it’s a haven of shade, snacks, and cooling drinks throughout the day, whilst at night, with soft lighting and music, the whole venue transforms into an exotic grill.

BEBEK SUNA CEKUH

Bebek Suna Cekuh is available for both lunch f b.reservation@sofitelbalinusadua.com. and dinner. For reservations or information, Sofitel Bali Nusa Dua Beach Resort WhatsApp to (+62) 81338945863 or email to (sofitel.accorhotels.com/9078)

WHAT'S HAPPENING

SCENIC HIGH TEA AT ONEEIGHTY° CLIFF TOP DAY CLUB

linging to the side of a 162m sea cliff, close to the tiny village of Pecatu, Uluwatu, The edge promises its guests a chance to experience opulence in a gorgeous corner of the world. Indulge in Bali's tropical vibe with all your senses at oneeighty°, a cliff top day club offering a breathtaking ocean view for guests to soak in, whilst enjoying an abundance of magnificent high-quality food and drinks. Just recently, The edge introduced an exclusive High Tea package for guests combining premium bite-sized delights into one delectable experience for some precious me-time. Served in an eclectic wooden box, complete with a small mirror on top, The edge’s High Tea consists of sweet, creamy and savoury treats to be enjoyed with a cup of tea or coffee. Comprising crispy calamari, tasty chicken skewer, tuna melt in a mini croissant to chocolate truffle, mini churros, chocolate cake and macaron, this fantastic package for two also comes with an array of benefits, such as swimming pool access and free-flow black coffee or tea for two hours. The edge High Tea is available daily from 11am to 7pm and advanced booking is essential to experience this amazing daybreak. For more information, call (+62) 82147487431 or email intouch@ theedgebali.com. The edge (oneeightybali.com)

THE EDGE’S HIGH TEA

WHAT'S HAPPENING

FAMILY FUN STAYCATION AT THE WESTIN RESORT NUSA DUA, BALI

ocated within the serene Nusa Dua five-star enclave and with direct access to the delightful white sandy beach and azure waters of the Indian Ocean, The Westin Resort Nusa Dua, Bali is highly renowned on the island for its commitment to providing excellent family-focused facilities and accommodation. Understanding the importance of creating quality family moments, the five-star

resort is excited to welcome its guests with a fun-packed adventure for kids, with plenty of family time and irresistible deals. Treat your loved ones to a Family Weekend staycation and make memories that last forever.

Sunday afternoon, the days and evenings are full of supervised fun and enriching activities to delight kids and parents. Don’t miss movie night, a bonfire with marshmallows, tennis, mystery treasure hunt, slime attack, wet and wild water games, beach Olympics and more.

With this special package, the little ones will never be short of fun activities while adults get to enjoy a needed break. From check-in on Friday afternoon, when kids get their own welcome amenities, until check-out on

This irresistible family weekend experience is inclusive of daily breakfast for two adults and two kids; access to Westin Family Kids Club, access to WestinWORKOUT Fitness Studio and late check-out. Enhance the weekend even further with special offers to Heavenly Spa, Sunday Brunch at Prego, Family Lunch at the beachfront Ikan restaurant, or a Dream Dinner. The Westin Resort Nusa Dua, Bali is dedicated to ensuring that all of its guests can enjoy a safe stay and experience total renewal as dedicated associates deliver thoughtful service and ensure that guests feel safe in the new normal. The Resort is a proud CHSE (Cleanliness, Healthy, Safety, Environmental Sustainability) certificate recipient from Ministry of Tourism and Economy Creative Republic of Indonesia as well as from Governor of Bali. The Westin Resort Nusa Dua, Bali (westinnusaduabali.com)

WHAT'S HAPPENING

©KEN PILS

approach to design did not hinder the group’s desire for an eco-friendly resort. The entire building process was managed in accordance with international environmental standards, creating a unique fusion of contemporary art and environmental sensibility. All 48 of Soori Bali’s villas feature private pools with sweeping vistas of the mountain or ocean, with a 1-km stretch of volcanic black sand beach.

THE DAZZLING SOORI BALI

Regency, this is the last true frontier of Bali; it is Bali as it should be. Crafted out of local materials, the resort maintains a true sense of place, with architecture, interior design and landscape from award-winning Singapore-based design firm SCDA. The firm’s modern

With a sustainable mission in mind, the two restaurants at this resort use fresh produce from nearby farms and spices from their own garden. In addition to restaurants such as Cotta and Ombak, facilities include The Reading Room, Soori Spa, infinity pool, conference room and 24-hour gym. Soori Bali (sooribali.com)

©BRAD WALLS

et on the edge of the ocean between Mount Batukaru and terraced rice fields, Soori Bali is a hidden refuge, rejuvenating and peaceful. Within easy reach of the legendary Tanah Lot, the resort is perfect for those seeking spiritual and recreational delights. Located in the southwest Tabanan

Designed, owned and operated by renowned architect Soo K. Chan, the resort prioritises environmental and cultural sustainability. Its efforts to support the community and accelerating the local’s physical, economic and emotional growth saw Soori Bali awarded Leading Hotels of the World Change-Makers Award, 2021.

WHAT'S HAPPENING

AN ELOQUENT AFTERNOON BREAK AT BIKU

et amongst the homey surroundings of a century-old teak joglo, Biku's consistency in serving eclectic high-tea experiences and delectable dishes has made it one of the most sought-out dining destinations in south Bali. Open all day, it boasts a breezy indoors and an outdoor space just beside the main building, it is a great spot for family or friends to gather and have a wonderful afternoon tea with delicious homemade cakes and a wide array of quality teas from China, India and Indonesia. The interior is a fine blend of rustic style with indigenous luxury; think wooden pillars, classic chandeliers and reddish brown furniture for that immaculate vintage vibe. Renowned desserts aside (the legendary carrot cake!), Biku actually serves a very diverse variety of dishes; from Indonesianinspired Nasi Campur to a variety of scrumptious burgers. As an upscale tea-house, one of the must-tries is the Traditional Afternoon Tea delight. This classy high tea package can cater up to four people and consists of a wonderful selection of homemade pastries, enjoyed with a choice of Biku Teas, including the Limited Edition variant for an extra fee. Indulge in a quality me-time moment with

AFTERNOON TEA SET

Biku's soothing Earl Grey tea, served warm in a pot, and an array of delectable light-bites; from mini spinach quiche, finger sandwiches, warm scones and a selection of sweet treats. Another dish that left a great impression is The Cajun Supreme Chicken Burger, which consists of an enormous spiced fried chicken patty, served between two soft buns with avocado, rocket leaves, tomato slice, crispy

bacon and creamy homemade Cajun mayo. The generous portion will surely satiate your hunger for the rest of the day. To accompany your memorable feast, Biku serves a selection of signature Mocktail Special refreshers, such as Biku Thai Mango; a creamy delight made from a blend of mango juice, coconut milk, honey with fresh diced mango on top. Biku (bikubali.com)

WHAT'S HAPPENING

ECLECTIC BALINESE DINING AT RENAISSANCE BALI ULUWATU RESORT & SPA

luwatu is a large stony peninsula known as one of the best sunset spots in Asia. Perched in the Bukit area, Renaissance Bali Uluwatu Resort & Spa of Marriott International inspires relaxation and invites its guests to discover the unexpected during their holiday. One of the resort's dining facilities, Double Ikat Restaurant serves up quality rendition of local Balinese and Indonesian cuisine. Located next to the resort's infinity pool, guests can dine and soak up the scenic views of the horizon on Bali's stunning skyline. Bringing together flavours from all around Bali, the resort presents “Balinese Contemporary Dinner”, a seven-course Balinese-themed culinary experience at one of Marriott’s Top 100 Restaurants & Bars in the Asia Pacific. Crafted by the resort’s own Executive Chef Wisnu Adiyatma, this dinner experience celebrates the complex and authentic flavours of Bali's cuisine. The indigenous dishes include Lawar Kenus - freshly caught squid from Jimbaran seafood market seasoned with Balinese

BABI GULING

basa rajang dressing, Lumpia Kepiting – crispy spring rolls filled with crab from Tanjung Benoa, Sate Sampi Lalah Manis – sweet and spicy marinated beef skewer, Babi Guling – the famous Balinese suckling pig, and Bebek Betutu – slowcooked, marinated duck in Balinese basa genep spices.

The Balinese Contemporary Dinner package will be available starting from 6 March 2022 and will continue every Friday throughout the month. To experience this magnificent dining package, email to yeni.sudiani@marriott.com. Renaissance Bali Uluwatu Resort & Spa (rennaisancebali.com)

WHAT'S HAPPENING

DINING BY THE SEA

enowned for its long-standing music compilations, Café del Mar is no stranger to creating the perfect balance between euphoric ambience and casual fun under the sun. In Bali, it sits right next to the beach. From the outside, the majestic white structure intrigues passers-by to take a peek. Adorned with large white columns, the beach club is also home to one of the biggest infinity pools in the area. Just like its Ibizan sister property, Café del Mar Bali serves the best food and drinks. Led by a team of highly skilled chefs, the venue’s cuisine is simple but flavoursome. In line with its origins, the food is heavily influenced by Mediterranean cuisine, but has a twist of Indonesian flavours. Recently, the house of chill has introduced LA MER Restaurant. The modern, eclectic menu is a compilation of specialities, focusing strongly on local organic produce and flavours, including seafood. The dishes have been designed for a comfortable dining experience, a leisurely affair offering a balance of elegant food and curated drinks ranging from contemporary tropical twists to iconic classics and a few new signatures. With its fresh, modern look, LA MER Restaurant makes the perfect background for

gatherings or relaxing cocktails. Featuring a gorgeous view of the Indian Ocean, a sunset session is something to look forward to at the new eatery. This restaurant sets the stage for a symphony of flavours, textures and presentation that will leave you wanting more. Taking care of guests is the number one priority of LA MER Restaurant. Comprehensive facility verification helps to ensure that guests have a worry-free

experience. LA MER Restaurant has implemented a variety of stringent health protocols and heightened practices for everyone’s safety. LA MER Restaurant is open daily for dinner only from 4pm to 10pm. Reservation in advance is highly recommended as seats are limited due to social distancing. LA MER Restaurant (cafedelmarbali.id)

SUSHI PLATTER & ASSORTMENT OF FOODS

WHAT'S HAPPENING

CONVIVIAL ORIENTAL DELIGHT

or seven years now, Happy Chappy has served as a convivial family-style Chinese dining destination. Today, it still maintains its household name and serves a plethora of authentic Cantonese-based dishes for those who are craving an upscale oriental delight. The established kitchen team and chef of Happy Chappy have worked tirelessly to recreate favourite Cantonese-style dishes that Westerners and food enthusiasts love so much. The food offered in this redtinted, Kowloon-style eatery is simple and uncomplicated, made from fresh, highquality ingredients.

Egg Prawn, a portion of creamy, salty goodness that goes perfectly with a bowl of steamed white rice. The restaurant recently introduced new prawn-based dishes, including Steamed Garlic Prawn and Prawn Garlic Butter, so there's plenty of choice too! To complement the delicious meals, Happy Chappy has prepared a hefty selection of tantalising signature cocktails. Try the unique Big Boss Drunken Tea for one;

a fine blend of vodka, gin, tequila, triple sec, midori, mango green tea and Sprite, served cold to enjoy along with your favourite dish. The mix between bittersweet and fruity with a hint of tea will pamper the palate while dining. Or for a non-alcohol thirstquencher, a Red Dragon combines the pleasant berry tea flavour with dragon fruit and elderflower. Happy Chappy (happychappychinese.com)

One of the definite must-tries here is the iconic Peking Duck; served separately in two different dishes, the meat is cooked sung choi bao style (minced, spiced meat wrapped in a crisp lettuce leaf) with mushroom and Chinese donut, with a crispy, juicy brown skin. This dish is best savoured by wrapping the meat, skin, and fresh vegetables in mandarin pancake sprinkled with the homemade XO sauce. Those who seek seafood-based goodness should find solace in the restaurant's array of prawn-based dishes, such as the Salted PEKING DUCK

WHAT'S HAPPENING

GETAWAY IN NATURE’S HARMONY Set within the natural and cultural heart of Ubud, Bisma Eight provides a boutique hotel experience rooted in the artisan heritage of central Bali. Here, modern aesthetics play in seamless harmony with natural beauty; honouring both, it detracts from neither. Influenced by both local and international elements, Bisma Eight’s spacious suites invoke a sense of warmth and a feeling of home. Small yet meticulous touches such as handcrafted Japanese-inspired soaking tubs, a large living area and nods to Balinese art and architecture make a stay in any of Bisma Eight's 38 suites feel indulgent yet seamlessly comfortable. Moreover, guests can pamper themselves with the hotel's renowned in-house facilities; including Copper Kitchen & Bar and Embers Restaurant dining venues, Pool Pavilion lounge, and Mandala Spa treatment centre. Welcoming the year of 2022 with new hope, Bisma Eight invites guests to a mesmerizing Refresh & Recharge package so they can

plan an easy weekend trip. The package is available for any night’s stay with room options of Garden Suite, Canopy Suite or Forest Suite, with direct booking benefits such as daily à la carte breakfast by Copper, complimentary afternoon tea, to 15 percent discount on all food and beverages and 30 percent discount on all spa treatments. Have a wonderful stay at Bisma Eight and enjoy the sweeping view of Ubud's forests

and ricefields whilst occasionally exploring cute cafés and shops, or just stay in in the resort's comfy, chic rooms and spend a lazy time at the infinity pool sipping a fresh young coconut drink or two. For more information or reservations, contact (+62) 3614792888 or email to reservations@bisma-eight.com. Bisma Eight (bisma-eight.com)

WHAT'S HAPPENING

MAXIMUM COMFORT AT BATAM MARRIOTT HOTEL HARBOUR BAY

dyllically located in the Harbour Bay entertainment and business centre, Batam Marriott Hotel Harbour Bay invites you to experience the best of Batam Island, Indonesia, amidst five-star luxury, superb service and premium, high-tech amenities. Plus, it offers direct access to the international ferry terminal from the lobby area, which connects neighbouring

countries Malaysia and Singapore for guests’ convenience on their business trip. The hotel also proudly introduces its impressive ballroom and meeting room to cater to MICE business events. As a facilitator of gatherings and conferences on both a large and small scale, Batam Marriott Hotel focuses its MICE facilities on the third floor with

special access available for groups from the ground floor. One of the facilities, the Marriott Grand Ballroom, boasts a 1,300sqm space consisting of six meeting rooms with classic interior design, high ceiling, LED screen, adjustable interior lighting and selections of delectable international and local cuisine served by the hotel's dedicated chefs during the event. Batam Marriott Hotel Harbour Bay applies very strict health protocols by following the latest government standards, and Marriott International Commitment to Clean. With 100 percent CHSE score from the Indonesian Creative and Tourism Ministry, it is the one and only five-star hotel in Batam to guarantee your gathering, meeting and conference occasions run safely and properly. With the high level of comfort and safety guarantee offered, you can have a magnificent business trip or holiday at Batam Marriott Hotel Harbour Bay. For more information, email to bthmc. sales@marriotthotels.com. Batam Marriott Hotel Harbour Bay (marriott.com)

EXQUISITE AWARD 2021

TH E DA ZZ LING CELEBR ATION Exquisite Awards was back with a shout out to mark the end of 2021. Celebrating its 11th Anniversary with style, the high-profile guests from Jakarta’s distinguished hospitality brands were treated to a lavish funfilled journey with an upscale buffet from several high-end F&B vendors and free-flow drinks, glitzy dance performances and live music by Lydia Rose & The Band, along with the notoriously charming Sammy Sax. The event acknowledged various hotels, resorts, restaurants and clubs across 27 categories for Bali, Jakarta and beyond; from Best Designed Hotel to Best Whisky Bar – as voted online by the publisher’s beloved readers. The most anticipated lucky draw saw guests win several enticing prizes; from staying at luxury hotels, indulging in a classy spa experience, to the grand prize of a return ticket to Istanbul by Turkish Airlines.

2021 JA K A RTA 1. BEST LUXURY HOTEL InterContinental Jakarta Pondok Indah

13. BEST MEDITERRANEAN RESTAURANT Lyon at Mandarin Oriental, Jakarta

2. BEST BUSINESS HOTEL Mandarin Oriental, Jakarta

14. BEST BRUNCH Sana Sini at Pullman Jakarta Indonesia

3. BEST FAMILY HOTEL The Westin Jakarta

15. BEST WESTERN RESTAURANT Tom's by Tom Aikens at The Langham, Jakarta

4. BEST SUITES InterContinental Jakarta Pondok Indah 5. BEST WEDDING VENUE Swissôtel Jakarta PIK Avenue

16. BEST AFTER DINNER NIGHTLIFE VENUE Chāo Cháo Jakarta

6. BEST NEW HOTEL The Langham, Jakarta

17. BEST BAR La Vue Rooftop Bar at Hermitage, A Tribute Portfolio Hotel, Jakarta

7. BEST-DESIGNED HOTEL The Langham, Jakarta

18. BEST ROOFTOP BAR Cloud Lounge

8. BEST CHINESE RESTAURANT Chāo Cháo Jakarta

19. BEST WHISKY BAR The Oak Room Jakarta, Whisky Bar

9. BEST JAPANESE RESTAURANT Yugen Shabu & Sukiyaki

R E A DER S’ CHOICE FAVOU R ITE HOTEL - JA K A RTA :

10. BEST INDONESIAN RESTAURANT Bungarampai 11. BEST FINE DINING Henshin at The Westin Jakarta

• • • •

12. BEST CASUAL DINING BAE by Socieaty

Raffles Jakarta Pullman Jakarta Central Park DoubleTree by Hilton Hotel Jakarta Diponegoro The Sultan Hotel & Residence Jakarta

R E A DER S’ CHOICE FAVOU R ITE R ESTAU R A N T - JA K A RTA : • • • • • •

• •

Enmaru Japanese Restaurant The Chinese National at Swissôtel Jakarta PIK Avenue Oscar Yoshi Izakaya at Gran Meliá Jakarta Li Feng at Mandarin Oriental, Jakarta Sugar & Spice at InterContinental Jakarta Pondok Indah Tamarind & Lime Jakarta Kilo Jakarta

R E A DER S’ CHOICE FAVOU R ITE HOTEL - OTH ER CITIES: • • •

Batam Marriott Hotel Harbour Bay Pullman Ciawi Vimala Hills Resort Spa & Convention Vasa Hotel Surabaya

DHONI RAMADI, SUSANNA KUSNOWO, LENNY MARLINA TANU, ERIC EKO SANTOSO & VINSENSIUS SESA

VINCENT PANTOW & DHONI RAMADI

MAXIMILLIEN PROVIS, ALEXANDER POINDL, DEBBY SETIAWATY, GILES LANGFORD & BEN STROTHER

ALEXANDER POINDL & LENNY MARLINA TANU

HENRY SCOTT & VINSENSIUS SESA

LUIZA MARIA GAJU & JULIAN DECRAENE

AULIA BASIR & SYLVAIN PASDELOUP

LUH MAHARANI, SEAN HALPIN & LENNY MARLINA TANU

ALEJANDRO LEDESMA MATEOS & ABU HANIFAH

SYARIF FIDY ADITHYA, HIROMI MIZUSHIMA, TAKASHI TOMIE, ROBERT JASON VEENENDAAL, SHENNY KUSNOWO, SUSANNA KUSNOWO, IRA & NICK SEBASTIAN

MICHELE CARBOTTI & MICHAEL SUYANTO

ATTILA KÖRMÖCZI, NG SOK HIA, LENNY MARLINA TANU, ADRIAN WONG, FIA & T. MARLENE DANUSUTEDJO

RIKA SUANDA

I NYOMAN SARYA

TUTY YUNITA & MARINA TRUDY FRANCY

AUDREY LIM, DONNABELLA ANGELA & LENNY MARLINA TANU

WISSAM ABOU JAOUDE

POSMA SILITONGA, DIAN HAYU PRAKASITA

ALTAVIAR ALAM, LENNY MARLINA TANU, MULIA DENNY & MUHAMMAD YUSUF

DIZA LARENTIE, LENNY MARLINA TANU & RIRI WALLAD

ANDRE TAMBA, DEBBY SETIAWATI, DHONI RAMADI, LENNY MARLINA TANU, RIAN IBRAM, SUSANNA KUSNOWO & MUHAMMAD YUSUF

ROBBY ONGAH, DANIEL KRISO, LENNY MARLINA TANU, LYDIA ROSE, DORIAN PRYCE & HENRY SCOTT

T. MARLENE DANUSUTEDJO, DESIREE MERLINA, LENNY MARLINA TANU, PERRIZ AZWIR, DEBBY SETIAWATY, CAROLINE, FELICIA SETIAWAN & MIRAH MARHAENDRA

ADRIAN ASMARI & KLARA WEIDEMANN

WILLIAM LEE

TAKASHI TOMIE, SYARIF FIDY ADITHYA & DHONI RAMADI

KUKUH IMAN & MUHAMMAD YUSUF

SOCIETY

NEW CASUAL SEAFOOD DINING DESTINATION

et in the tranquil area of Bumbak, Umalas, Bonito Fish Bar is a fresh new day-to-night casual dining venue with a relaxed social atmosphere where guests can enjoy fish and seafood, raw and cooked alike.

CAROLINE USHER, LUIGI AMOROTTI, MAURIZIO BOMBINI , DON VITO & STEPHANIE CARRIER

Chef-restaurateur Maurizio Bombini of immensely successful MAURI, has joined fellow Italian chef, Don Vito, for this new venture. Bonito Fish Bar offers guests fresh fish and seafood that is 80 percent sustainably caught from outer ocean regions in Indonesia's archipelago; Bali, Lombok, Flores and Timor, along with imported premium crustaceans. The restaurant offers plenty of mouth-watering imaginative plates to promote the seafood dining scene in Bali; prepared in a variety of cooking styles, crudo, pan seared, roasted, deep fried and more. Bonito Fish Bar (bonito-fishbar.com)

JOSHUA & RANDY

MAX, GIANNI, STEFANIA, ADILA & MANUELE

GIANLUCA, AMBRA, LUIGI AMOROTTI, LUCA & GRETA

PINO, SIMONE & RUDY

OYSTER TEMPURA

FISH SKEWER

BRUSCHETTA TUNA BURRATA

INNOVATION

WELCOMING IN THE NEW YEAR WITH

WINSOME GADGETS From advanced handheld cameras, futuristic wireless gaming headsets to temperature controlled mugs, these handy techno items will provide high-level convenience for your family's daily leisure in 2022 and beyond.

YOTO PLAYER INTERACTIVE AUDIO PLAYER By Yoto There’s a world of gadgets designed to free your little ones from the bond of the touchscreen, and Yoto Player Interactive Audio Player stands out as one of the most promising. It’s a wireless speaker with a special slot on top where you can insert audiobooks, meditations, sleep stories or play child-friendly radio stations for your beloved little ones. All of this comes without any electronic screen in sight, replaced by a super cute pixel-art display that doubles as a handy clock. (us.yotoplay.com)

SONY FX3 By Sony Small in size and big on specifications, Sony FX3 provides a solid answer for many filmmaking enthusiasts. The ultra-compact full-frame camera can shoot 4K 120fps without melting, thanks to an added internal fan system to keep it cool. It’s truly a hybrid camera that has turned into a full-on video camera with some impressive stills options too. (sony.co.id)

EMBER TRAVEL MUG²

XBOX WIRELESS HEADSET By Microsoft A sensational product from Microsoft, Xbox Wireless Headset is an exceptional gaming headset brimming with high-end features and clever design decisions. It boasts a flawless wireless connection backed up by impressive audio and tons of quality-of-life features. The overall design of the headset is also superb, with a premium feel that completely belies the cheaper price point Microsoft has managed to achieve. A definite must-have for all Xbox gamers. (xbox.com)

By Ember Looking for a travel mug to keep your morning coffee warm on those days you're on the run? Ember Travel Mug² is a brand-new product to cater for your needs. Crafted using hightech design and smart technology, the mug is designed to keep your drink at the perfect temperature for your entire day. The mug can keep drinks hot for up to three hours, depending on the pouring temperature, ambient temperature, desired temperature, and whether creamer was added. Tap the Ember logo located on the top portion of the mug to access the temperature gauge, battery percentage, and a rotating Ember logo. You can also shift the temperature via Ember apps that can be accessed from your smartphone. (ember.com)

FASTLANE

THE EPITOME OF LUXURY: MERCEDES-MAYBACH S-CLASS S680

To out-luxe the Mercedes-Benz S-Class is not an easy feat, but the brand's latest 2022 MercedesMaybach S-Class S680 manages to do just that and more. The ultra-lavish stretch sedan offers an array of high-end features; including a twin-turbo V-12 engine and all-wheel drive.

THE LOOK Based on the redesigned W223 S-Class launched late last year, the new Mercedes-Maybach S-Class S680 rolls on the longest of the three platforms exclusively developed for the new series. The stretched body makes it ideal for being chauffeured, especially with the optional reclining and massaging rear seats, which beckon riders to relax and live their best lives. The stately sedan has been engineered to receive VPAM VR10

certification; the highest level of ballistic protection for a civilian vehicle, meaning it can withstand gunshots and explosions. This makes this sophisticated sedan highly suitable for those in need of maximum protection, such as politicians, heads of state, as well as public figures, all while being bathed in all the luxury the threepointed star can offer. The Mercedes-Maybach S-Class S680 has a seven-inch longer wheelbase than

its predecessor, the Benz-branded S-class sedan, which provides even more stretchout space inside its leather-lined cabin. All models come with exquisite leather on virtually every interior surface; a 64-colour interior ambient lighting system; heated and ventilated front seats with massage and four-position memory settings; heated rear seats with power adjustments and massage; an air ionizing system with a signature fragrance; and a panoramic sunroof. From a warm welcome to a "hot stone"

FASTLANE

massage, every moment in a Maybach is time well spent. The legroom is expansive, with room to recline as you enjoy the extensive amenities. Twin power executive seats flank a centre seat or business console. Active LED lighting, gesture control and a virtual voice assistant anticipate, learn and respond with a natural feel. Thirty speakers include inseat resonators to deliver Burmester® High-End 4D sound you can hear and feel. Sound can be tuned to individual seats as well, with ear-level speakers available to guide the driver discreetly.

THE PERFORMANCE As mentioned above, the Mercedes-Maybach S-Class S680 is powered by a hefty 621-hp 6.0-litre V-12 and comes with Mercedes' signature 4Matic all-wheel-drive system. An air suspension and an active sound cancellation system are both standard in the new model, which helps the car deliver a silky, ultra-quiet ride; the S-class also offers rear-wheel steering which should help with navigating this big sedan through tight city streets. The S680’s natural environment is at a sedate pace on city streets, where its low

rev refinement comes to the fore. But it also makes very decent progress out on the open road, where the sophisticated steering and 4Matic system make it much more agile than any car of its size has the right to be. THE VERDICT Incredibly refined, with strong performance and outstanding road-holding, especially for such a large sedan, the Mercedes-Maybach S-Class S680 offers a truly world-class ride and exclusive passenger experience. (mercedes-benz.co.id)

MUSIC

BEATS

VIBES

2022 is going to be a nostalgic year in the music scene where lots of legendary bands and musicians have returned from a hiatus to release a brand new album. With classic household names such as Bryan Adams and Placebo, get ready for an evocative musical treat this year!

STEREOPHONICS OOCHYA!

BRYAN ADAMS SO HAPPY IT HURTS

PLACEBO NEVER LET ME GO

4 March 2022

11 March 2022

25 March 2022

Marking their 25th anniversary next year, Stereophonics have announced the release of Oochya! With the album set for release on 4 March 2022, frontman Kelly Jones has said that Oochya! is a "90 percent uptempo" album and grew from their plans to initially release a full EP to mark a quarter-century of the band's career.

Set to release on 11 March this year, the latest album of Grammy Award-winning Canadian musician, Bryan Adams, So Happy It Hurts reflects upon his somberness towards the pandemic and lockdown situations, that, according to him, can "really bring home the truth when spontaneity is taken away".

In September 2021, Placebo launched their first single in five years, Beautiful James. The joyous and celebratory song will also be a part of their up-and-coming album, Never Let Me Go. Set for release on 25 March this year, Placebo has announced their eighth studio album nine years on from the release of their previous record Loud Like Love.

PODCAST FOR INSIGHTFUL INSPIRATION Podcasts, whether video or audio, have quickly turned into a cultural phenomenon that brings actors, essential workers, artists, politicians, athletes, journalists, and everyone else in-between to microphones every week to share their opinions. Here is a list of three great podcasts to listen to on Spotify and fill up your spare time with inspiring insight.

COIN TALK

YOU'RE WRONG ABOUT

MODERN LOVE

Looking for inspiring financial advice but rather focusing on cryptocurrency, corporate grifters and gambling (!), CoinTalk is the podcast you need. Recently resurrected by dynamic duo Jay Kang and Aaron Lammer, the programme discusses various financial topics, from bitcoin to cover culture.

Part history, part politics and 100 percent funny, You're Wrong About exists to feed your inner pop culture junky. The podcast will recount major events from the recent and distant past. Test your memory of the world's impactful events from Y2K to Marie Antoinette and find out how much you actually remember.

Taken straight from New York Times' romance column of the same name, Modern Love features celebrities like Greta Gerwig, Jake Gyllenhall to the legendary Terry Crews reading essays about love, dating, sex and relationships that will have you nodding, laughing, scoffing and eventually binge-listening.

MOVIE

WHAT TO WATCH 2022 marks a year of excitement on the worldwide cinema scene, following two full years of uncertainty due to the pandemic. The first quarter of the year will see the blockbuster action genre return filled with an ensemble cast including Robert Pattinson, Hugh Grant and Sandra Bullock. Such a perfect moment to go and watch exciting movies with your family and loved ones!

THE BATMAN 4 March 2022

Two years stalking the streets as Batman has led Bruce Wayne deep into the shadows of Gotham City with just a handful of trusted allies. When a killer targets Gotham's elite with a series of sadistic murders, a trail of cryptic riddle-style clues sends the World's Greatest Detective on an investigation of the underworld. Robert Pattinson will play the rookie version of Batman, supported by a high-profile cast, including Zoë Kravitz (Catwoman), Andy Serkis (Alfred Pennyworth), and Paul Dano, who will play the role of the main villain, The Riddler.

OPERATION FORTUNE: RUSE DE GUERRE 18 March 2022

A brand-new movie from action icon Jason Statham, Operation Fortune: Ruse de Guerre, tells the story of Special Agent Orson Fortune and his merry team of operatives. Fortune and the gang must recruit one of Hollywood's biggest movie stars to help them on an undercover mission to stop the sale of deadly weapon technology. Directed by the legendary Guy Ritchie, this movie also stars several prominent names; from Cary Elwes, Aubrey Plaza, to Hugh Grant who plays the billionaire arms broker Greg Simmonds.

THE LOST CITY 25 March 2022

An upcoming American action-adventure romantic comedy, The Lost City follows the journey of Loretta Sage, a reclusive romance novelist on tour with her cover model, Alan. While on tour to promote her new book, Loretta gets kidnapped by an eccentric billionaire who wants to find the lost treasure from an ancient city featured in her latest story. Determined to prove that he can be a real hero, Alan sets off to rescue the author, and hilarity ensues. The movie is supported by a set ensemble cast; from Sandra Bullock, Channing Tatum, Daniel Radcliffe to Brad Pitt.

SCENTS

- FIVE-

scents This season, don’t hold back. Here are some scents to make a brave, bold statement.

ROBERTO CAVALLI SIGNATURE FRAGRANCE FOR WOMEN by Robert Cavalli Featuring an amber floral quality, the sunny scent is perfect for a dynamic summer, enhanced by pink peppers. A great choice for those who are not afraid to embrace a sense of sensuality (robertocavalli.com)

LOUBICHARME

DYLAN TURQUOISE POUR FEMME by Versace Versace’s Dylan line introduces the latest addition to the family, Dylan Turquoise. Bright and vibrant with zesty mandarin and lemon, topped with sultry notes of wood and musk. (versace.com)

by Christian Louboutin Part of a fabulous fragrant trilogy, Christian Louboutin’s Loubicharme is crafted by Christophe Raynaud, inspired by Louboutin’s magical admiration for beetles. Pay attention to the brand’s signature red soles on the beetle’s wings. (christianlouboutin.com)

FOL ARÔME

LE PARFUM LUMIÈRE

by Guerlain The new floral fragrance for women is crafted by Thierry Wasser, comprising top notes of lavender, bergamot, peach and mint; middle notes of sage, jasmine, narcissus and grasse rose; and base notes of orris, powdery notes, carnation, vanilla and acacia. (guerlain.com)

by Elie Saab Reminiscent of a precious gemstone, Elie Saab’s Le Parfum Lumière exudes delicately radiant scents of mandarin and orange blossoms, enhanced with white jasmine and yellow ylang ylang. (eliesaab.com)

BEAUTY

Beauty Booster

Life is too short to neglect proper skin care rituals. Check out these exclusive brand products that your skin will love.

NO 1 DE CHANEL REVITALIZING SERUM by Chanel The main star of the entire No 1 de Chanel collection includes red camellia flowers, revitalising serum highlights and floral extract antioxidant powers. A great solution for visible pores, fine lines, loss of elasticity, and skin dullness, the serum also boasts coffee seed oil, lactic acid and peptides. (chanel.com)

PREMIER CRU THE CREAM by Caudalíe This exclusively lavish moisturiser delivers an exceptional level of pampering upon application. Comprising of butters, antioxidant-filled natural oils, shea butter and magnolia bark extract, the cream helps eliminate premature lines, makes your skin firm and plump, and encourages a significant glow. (caudalie.com)

SMART CLINICAL REPAIR WRINKLE CORRECTING EYE CREAM

SÉRUM DE BEAUTÉ FLUIDE MATIFIANT by Gucci The new mattifying primer from Gucci is shine-free and provides a matte look, giving that vibe of fresh and healthy skin. The product glides easily into the skin, enhancing a beautiful and durable glow all day long. (gucci.com)

ULTIMUNE POWER INFUSING SERUM by Shiseido Shiseido’s newest serum is designed to provide advanced protection against environmental damage, featuring ImuGenerationRED Technology™, making it possible for your skin to develop a nutrient network and form collagen key components. (shiseido.com)

by Clinique Unlike most of its counterparts, this eye cream is light and breezy. Having said that, the result of Clinique’s newest product is satisfying. Say goodbye to fine lines and wrinkles, and say hello to your skin’s natural collagen – newly boosted by the cream’s peptide complex. (clinique.com)

JEWELLERY

The

GOLDEN Rules

The topic of gold is always so intriguing. It’s classy for some, it’s flashy for others. But with this curated collection, we believe all that glitters is gold.

WINSTON GATES ROSE GOLD DIAMOND BRACELET by Harry Winston Using a symbolic rosette as the main concept of the Winston Gates collection, the whole array boasts diamonds set in platinum, yellow gold, or rose gold. The Rose Gold Diamond Bracelet is our favourite with a classy and youthful look, 29 brilliant cut diamonds and 18kt rose gold. (harrywinston.com)

DOUBLE ROW NECKLACE AND HINGED BANGLE by Tiffany & Co. There’s something delicate, but at the same time tough, about Tiffany & Co.’s Knot Collection. Its namesake symbolises the power of connection between people. Check out the Double Row Necklace and Double Row Hinged Bangle in yellow gold with diamonds. (tiffany.com)

B.ZERO1 NECKLACE by Bvlgari Inspired by the globally famed amphitheatre, the Colosseum, B.zero1 Rock is the newest statement line from the B.zero collection. We love the B.zero1 Rock 18kt necklace in yellow gold, adorned with pavé diamonds. (bvlgari.com)

LOVE NECKLACE 2 DIAMONDS by Cartier Cartier’s LOVE collection goes way back to the ‘70s in free-spirited New York. Accentuated by a binding closure and screw motif, the collection really has a grasp on love. The Love Necklace has two brilliant-cut diamonds on 18kt rose gold. Also available in yellow gold. (cartier.com)

WATCHES

TIME FOR

Add some vibrant fun to your timekeeping routine by inviting these sassy characters into your timepieces.

ARENA RETRO MICKEY MOUSE LIMITED EDITION by Gérald Genta Remember the plastic Mickey Mouse watch you had when you were a kid? Now amp that up with sophisticated retrograde movement techniques, add exclusive rarity and you will get this limited product (only 150 produced) at USD16,000. (geraldgenta.com)

TAMBOUR CARPE DIEM AUTOMATON MINUTE REPEATER by Louis Vuitton Not for the faint of heart, this slithering and seductive timepiece comes with an elaborate mechanism that enables features like flowers appearing in the eye socket of the skull, the jaw emitting a mocking laugh and the words “carpe diem” and more. Quite the steal at USD453,000. (louisvuitton.com)

ARCEAU SPACE DERBY WATCH by Hermès After the success of its scarf, famed brand Hermès brings back the Space Derby image by illustrator Ugo Bienvenu to its timepiece collection. A limited edition (only 12 in the world) priced at USD80,000, this watch is housed in a white gold case. (hermes.com)

AUTOMATON JOKER by Andersen Genève Known for imaginative watches, the brilliant Danish watchmaker Svend Andersen came up with this cheeky timepiece featuring Batman’s nemesis on the dial. As if that’s not fun enough, the back of the dial shows animated images of his fellow villains playing poker. The collectible item is priced at approximately USD78,000. (andersen-geneve.ch)

STYLE

SINCE 1854 METROPOLIS FLAT RANGER By Louis Vuitton Giving a touch of fashion to combat boots, the Metropolis flat ranger from the Since 1854 collection combines black calf leather with jacquard textile, enhanced with a vintage-looking canvas, courtesy of the brand’s Artistic Director Nicolas Ghesquière. (louisvuitton.com)

D-LEADER ANKLE BOOT By Dior One look at this beautiful boot, and a true style enthusiast will immediately recognize Dior’s signature Cannage motif quilted on the calfskin. Of course, the gold brand namesake on the back gives it away. The new collection also offers other boot styles in various colours, but we think the white ones are simply divine. (dior.com)

The

Booming Boots

Grab a pair of boots for a quick fix of attitude, boldness, and of course, style.

WOMEN’S ANKLE BOOT WITH DOUBLE G By Gucci The iconic emblems of the brand make an initial bold statement, and yet the boots are understatedly classic with beige and ebony maxi GG canvas. This look also marks a revolution of a bigger and newer GG, shown in Gucci’s ready-towear and accessories for the Gucci Aria collection. (gucci.com)

ANKLE BOOTS By Chanel Giving off a punk-rock feel for the high fashion crowd, Chanel’s latest collection features these toughlooking ankle boots that demand attention. Made from a black lambskin and adorned with detailed jewels, this pair is just to die for. (chanel.com)

STYLE

You can never go wrong with black, white, and every single shade of grey in between. These brands prove with the monochromatic shades that simple is sexy and classic is classy.

SPRING 2022 PRE-COLLECTION By Givenchy Led by the brand’s Creative Director Matthew M. Williams, Givenchy combines two of his most beloved cities and cultures, Paris and New York, for its Spring 2022 Pre-Collection preview. Edgy and bold (just like both cities), the collection displays intriguing shapes and textures in monochromatic shades. (givenchy.com)

WILLIAM BLAKE DANTE JACQUARD COAT By Alexander McQueen An iconic piece to kick off the fashion parade of 2022, Alexander McQueen’s oversized coat showcases illustrations of the famed art piece Dante's Divine Comedy by William Blake. With dropped shoulders, flap pockets, and concealed button fastenings, this coat is a collectible must-have. (alexandermcqueen.com)

SPRING 2022 COLLECTION

CHESTNUT SWEATER

By Salvatore Ferragamo Ferragamo’s campaign for Spring 2022 showcases big-named talents, with Amalaia Ulman as the actor and producer, and lensed by Hugo Comte. The classic collection shows a touch of class against the picturesque backdrop of Italy, comprising Vara designs, Gancini buckles, Tramezza loafers and Studio bags. (ferragamo.com)

By Dior Combining the classic look of a knit sweater, with a simple, yet eye-catching pattern of the brand’s Chestnut motif, this Dior sweater is perfect for a casual stroll or even a stylish dinner with the who’s who. Crafted in grey technical cotton, mohair and alpaca jacquard, the sweater has ribbed finishes enhancing the collar, cuffs and hem. (dior.com) 49

FASHION

Life’s a

PARTY! Adding more vibrancy to the island’s trendsetters, Je suis Flirt is never one to miss out on celebrations. A staple fashion brand on the beautiful Island of the Gods, the collection oozes luxury and conviviality. Sparkly dresses and ruffled feathers are front and centre to make the wearer stand out at any party.

Model: Danella Ilene (Winner of Indonesia’s Next Top Model Cycle 1) Wardrobe: Je suis Flirt Photographer: Kahfy Yudha Fashion Stylists: Indah Kalalo & Fabiola Aisha Make-up Artist: Emma Kristyono Hair Do: Je suis Flirt Beauty Team Location: Santanera Bali

DRESS: NAOMI DRESS WITH HANDMADE SWAROVSKI CRYSTAL BRA SHOES: KYLIE LEATHER HEELS 51

DRESS : BEYONCE HAND-BEADED DRESS SHOES: KYLIE LEATHER HEELS 52

DRESS : EVANGELISTA PLEATED DRESS IN BLOOD RED SHOES: THE MULES GOLD SANDALS 53

DRESS : KATE MOSS SILK DRESS SHOES: THE MULES GOLD SANDALS

DRESS : DIETRICH HAND-BEADED FRINGE DRESS SHOES: THE MULES GOLD SANDALS

INSPIRATION

HUMILITY IN LEARNING & THE URGE TO KEEP GROWING

– TONI Toni Darmawi DARMAWI

CEO of PT. Pancaniaga Indoperkasa

Toni Darmawi got into the imported alcoholic beverages trading by coincidence, but he still takes it seriously. He is constantly learning and striving to improve. In 1995, he started working for an imported alcoholic beverage distributor and is currently the CEO of PT Pancaniaga Indoperkasa, an importer of alcoholic beverages with a significant presence in the Indonesian market. – By Maximillian Samuel Puji

: How did you get into the industry A: I began my career as a forex trader, but my workload seemed to be never-ending. I considered changing careers and a friend offered me a position in the company where he worked. When he asked if I knew "remi", I thought he meant the card game, but he actually meant Remy Martin, something that I had never heard of. To cut a long story short, I ended up working as a sales representative for an imported alcoholic beverage distributor. The year was 1995. I moved to Bacardi after roughly a year and a half, where I learned a lot and was also mentored by others in my environment. Then, in 2008-2009, Pancaniaga Indoperkasa became the smallest alcoholic beverage importer in the country, and now, over a decade later, we currently play a key position in Indonesia.

in a controlled environment and do not meet industry standards. Arak Bali is currently undergoing standardisation. Consumers today are also wiser in enjoying alcohol. They sip it by the glass or mix it into a cocktail in a sophisticated manner. Our company also plays a role in educating consumers, not just selling alcohol. : What strategy did you implement in your company during the pandemic? A: Every person, every company, and every industry has been affected by these situations. Nobody has a manual on how to manage it. Many businesses were forced to shut down. Our company could endure because of positive thinking and constant evaluation on how to move to maintain sales. We launched several more stores, created an internet store, and directly contacted customers.

Personally, I believe that maintaining a positive mindset is essential. As a leader, I must set an example for everyone in the organisation. I also embraced Nike's tagline, Just Do It, because, as I previously stated, if you don't do anything, you won't get anywhere. : What personal qualities do you possess that will enable Pancaniaga Indoperkasa to continue to grow? A: I started working in this sector in 1995, and after 27 years, I'm still learning. I always remind myself that if other people can do it, so can I. If I have to work harder, I will. All humans are the same, what makes one different from another is hard work and commitment. PT. Pancaniaga Indoperkasa (pancaindo.com)

: Are there still opportunities for someone who wants to follow in your footsteps as an alcohol distributor? A: Of course, there is still a lot of room for growth because there are so many brands to explore. Each region has its own distinct beverages. Many customers have also been educated on how to enjoy alcohol responsibly, and the demand for a variety of premium beverages continues to rise. People used to believe that drinking alcohol was just a way to become drunk, but perceptions have shifted, and consumers are now aware that these drinks are made with great care and designed to be enjoyed. Alcohol has become an element of both lifestyle and tourism. What matters is that you have a passion for something and the urge to do well. : Is it possible for Indonesian consumers to appreciate and become aware of indigenous alcoholic drinks? A: Yes, of course. There are many kinds of native alcoholic beverages in Indonesia, such as arak Bali, sopi from Nusa Tenggara Timur, or local brands like Batavia Rum and Cap Tikus. All of these beverages have the potential to be transformed into a tourism gimmick. Unfortunately, many native alcoholic beverages are not produced 57

INSPIRATION

A LEADER DRIVEN BY PASSION

– Mirco Iada

General Manager of Gran Meliá Jakarta

Leading a hospitality property in the middle of these uncertain times is definitely not easy, with many challenges that could easily deter even the strongest. Mirco Iada has not been deterred. With his passion for the industry, he has overcome the hurdles and is welcoming the future with open arms. – By Maximillian Samuel Puji

: You've spent so much time studying hospitality, it seems to have always captivated your interest. What first encouraged you to pursue a career in the industry? A: Perhaps initially I was still exploring, with my parents’ encouragement. However, the more I immersed myself into hospitality, the more I enjoyed it. I know now that I have pursued a career within the hospitality industry because I am passionate about providing unique guest experiences. The prospects to advance in the field are also infinite. I can grow both professionally and personally, developing the professional talents I already have, but owing to the variety of tasks and the multicultural atmosphere, with time and dedication, I've also learned new skills, knowledge, and abilities. : Your career may require you to relocate from one country to another, each with its own culture and customs. How do you or your role differ in each destination? A: Adaptation to a new culture can be challenging, especially when going abroad for the first time. When I move to a new country and live there for a while, I always have to adjust and go through an adaptation period during which I can feel culture shock. I've always attempted to prepare for my arrival by reading expat and local community articles, books, and online reviews. Patience, cultural understanding, and observation are all things that are assisting me in overcoming culture shock. Personal behaviour and cultural openness are unquestionably essential factors in achieving successful integration. Long-term relationships require integration with the local society, curiosity about the local culture, and respect. When I first started working in Indonesia, I had no issues or difficulty adjusting because I had previously worked with South-East Asian colleagues. I don't have any concerns about the cuisine either. : Do you think the pandemic has caused changes in the hospitality industry? If so, in what way and how do you manage it? A: The perceptions and expectations of guests have shifted as a result of the pandemic.

In terms of the guest experience, I can say that guests are more concerned about safety, cleanliness, and quality time. We had to connect our standards and beliefs with the impact of the epidemic, which impacted on our guests' social conduct. The digitalisation of our products and services has been bolstered by the increased availability of many online tools and applications, as well as the demand for unrestricted contact. We've also added a new hygiene routine to our "Stay Safe with Meliá" campaign. It's time to show our adaptability and tenacity in the face of change. Thinking outside the box is essential in trying times. : In terms of excitement and inspiration, what is it that gives you the passion for this role? A: The daily interactions with guests, hotel team members, and stakeholders are undoubtedly the driving forces behind my interest. Achieving unique moments for our visitors, recognising our hotel team members for their contributions to the company's growth, and finally delivering quality and financial performance are all essential to my success in this profession. : What do you find inspiring about working in hospitality and being a general manager? A: What I find inspiring is to be driven by the essence of delivering services, showcasing and improving our skills, knowledge, and abilities in every kind of situation and moment in our

daily work. Being general manager entails remunerating numerous years of expertise in the sector, in various roles and locations. The most satisfying aspect of my leadership and mentorship is inspiring young people. : Do you have a memorable experience that has touched your life? A: Working in the hospitality industry has allowed me to grow as a person. I meet so many guests and colleagues from different horizons and with different backgrounds, which makes me more resilient and humbler. It builds my character, it’s all about people, and empathy is a big one. : One of your hobbies is sports. Where do you like to work out? A: I go running early in the morning in the Patra Land area before starting my day at the Gran Meliá. I'd like to resume golf, but I'm afraid I don't have enough time. I also enjoy reading and am a fan of John Grisham's work. : If you were going to pass on one piece of advice to an aspiring general manager, what would it be? A: Be yourself, stay curious, always patient, remain humble, and stay driven by your passion for working in various places and nations to improve your skills, knowledge, and abilities in the hospitality sector. Last but not least, long-term success necessitates a sense of well-being and a healthy balance between your personal and professional life. Gran Meliá Jakarta (granmelia.com) 59

INSPIRATION

THE VIBRANT HOTELIER – Hemal Jain

General Manager of Alila Villas Uluwatu

Born and raised in Kolkata, India, Hemal Jain's passion for delivering the authentic meaning of luxury hospitality is deeply embedded in his DNA. Bringing his extensive experience working with leading luxury brands, Hemal joined Alila Hotels and Resorts in 2009. Exquisite Taste sits and chats with the leading figure behind Alila Villas Uluwatu to get some insight into his well articulate thoughts. – By Billy Bagus

: Tell us a bit of your background. What drove you to pursue a career in hospitality? A: It has always been my passion to be associated with this industry and I have always been intrigued by it. I started my career with Oberoi Hotels and Resorts and then moved on with Park Hyatt Goa before joining Alila, which is now back under the Hyatt umbrella. I am loving every bit of my time in the industry managing iconic hotels, embracing local culture and people. : What made you decide to move to Indonesia? A: It was an internal transfer in the company and what better way to come to Indonesia and manage iconic hotels designed by iconic architects. Absolutely love every moment of it.

far? Explain a bit for our readers A: We are in the middle of a life changing pandemic. I don't think we will ever see this again to the extent of what we have seen during this time. It has been one heck of a ride but what’s most satisfying is that we have kept all the stakeholders together and binded in this process and kept the Alila Villas Uluwatu flag flying high at all times. It is our flagship resort in South-East Asia and we have managed to keep it together despite plenty of obstacles. What's also most satisfying is the way the team has rallied around all the decisions we have made and supported us on everything. Very proud of them and what they do.

: What do you enjoy the most about the hotel industry? A: Meeting with people, whether it be different guests or team members, and each day not being the same. Those are some of the most amazing aspects of our industry.

: How would you define leadership and what do you think is the most important quality to have to be one? A: For me, leadership is all about putting people first. All the decisions that rally around in our day-to-day activities should be keeping in mind the welfare of our people. For this, you need to be deeply rooted to everything you do - it will fall into place.

: What is the biggest challenge you've overcome in your career so

: What can we expect from Alila Villas Uluwatu in the near future?

Any project that we should anticipate? A: We do not have any major projects, but yes, we are all eagerly waiting for the borders to open up and to welcome guests from all around the world. : Could you explain the philosophy of Alila Villas Uluwatu. What kind of authentic local experience your guests will have access to? A: Alila Villas Uluwatu is a design-focused property by WOHA, integrated with the architecture seamlessly and blending with the natural environment. We cater to local destination experiences and providing authenticity in everything we do, like taking guests into the middle of the ocean and letting them enjoy the sunset, sipping their favourite Champagne etc. : How do you want to be remembered? A: I do not have any wish on how I want to be remembered, but as someone who has done everything to the best of his ability by keeping people at the centre of things. Alila Villas Uluwatu (alilahotels.com)

THE BEST OF THE BRUNCHES The brunch concept dates back to the upper-class tradition of fox hunting. Nowadays, it has become one of the most anticipated culinary events in the weekly gastronomic diary. With choices ranging from lavish speciality brunches to those designed specifically for families, and the most upscale ones featuring cocktails, fine wine and Champagne, many of the finest hotels and restaurants offer an array of impressive dining experiences that promote the delights and merits of the restaurant and the talents of their chefs in the kitchen. While Sunday brunch remains the undisputed king, extended weekend and weekday brunch menus have become increasingly popular, with an assortment of delicious dishes designed to cater to everyone's needs. So, whether you fancy grilled lobster, a slice of roast beef, freshly shucked oysters drizzled in lemon juice, or smoked Scottish salmon, our extensive list of leisurely Sunday brunches will complement your laid-back weekend with family and friends.

JAKARTA

COLLAGE ALL DAY DINING AT PULLMAN JAKARTA CENTRAL PARK

ituated in Podomoro City, West Jakarta, adjacent to Central Park Mall, Pullman Central Park is a 5-star hotel offering 317 gorgeous guest rooms and suites along with several upscale facilities, from the cosy BUNK Lobby Lounge, Fit & Spa Treatment Centre, to Collage All Day Dining Restaurant. A fusion of modern-style restaurant, cutting-edge design with excellent views and natural daylight, Collage All Day Dining is ready to provide guests with a satisfying dining experience. From its location on the 12th floor, it presents unparalleled magnificence both day and night with an extensive selection of wonderful buffet or à la carte delicacies from its executive chef. To enhance the guests' blissful weekend, Collage All Day Dining announced a daily thematic buffet dinner, which will showcase authentic dishes created by the hotel's chef and his talented culinary team. The chefs will take diners on a fascinating culinary journey through land and sea in an epic feast. The restaurant also offers a sumptuous array of Japanese cuisine, Western food and seafood, which features fresh and live ocean grilled goodness. To get closer to local taste, delight in Collage All Day Dining's Nusantara Street Food, featuring local favourites

CLOCKWISE: SHORT RIB 72 HOURS, SUSHI, SEAFOOD ON ICE, JAJAN PASAR, ASSORTED PASTRIES, EGG BENEDICT, & DIM SUM

from regions all across Indonesia. Each dish offers a magnificent journey into a region's rich variety of exotic flavours, exquisitely crafted to satisfy the most discerning palates, including some of Indonesia's iconic staple dishes, such as Nasi Goreng, Sate Ayam, various Soto soup and local Jajanan Pasar sweets. Collage All Day Dining at Pullman Jakarta Central Park (pullmanjakartacentralpark.com)

• • •

Nasi goreng Sate ayam Jajanan pasar

SEAFOOD ON ICE

JAKARTA

SANA SINI

AT PULLMAN JAKARTA INDONESIA

convenient five-star accommodation for business and leisure travellers in Thamrin CBD, Pullman Jakarta Indonesia is ready to cater to its beloved guests with cosy rooms and an array of upscale amenities, including the critically acclaimed Sana Sini Restaurant.

LIVE SEAFOOD STATION

your weekend with your loved ones for a delightful brunch session.

For those who are craving some Korean food, head to the restaurant's brand new Korean corner and find an array of specialties like Menbosha or Buldak Chicken that will fulfill your cravings. Leave some space for sweets and sophisticated desserts. Sana Sini at Pullman Jakarta Indonesia (pullmanjakartaindonesia.com)

Start your culinary journey and tick the boxes of all the things that will make your weekend brunch unforgettable at Sana Sini Restaurant. The exclusive buffet spreads from the Western corner for an eclectic choice of meat carvings, to the Japanese Offering a dine-around-the-world corner where you can find an array of sushi experience without having to leave the and Japanese-inspired delectable cuisine. city, Sana Sini's expansive buffet will Every Sunday, you will find a Fresh Seafood provide magnificent dining for guests during their stay. The restaurant showcases corner that showcases a magnificent • a place where cultures and cuisine mingle, selection of fresh ocean goodness like lobster • and oyster. making it the perfect place to spend •

Western corner Japanese corner Korean corner

JAKARTA

he epitome of an elegant French brasserie, Lyon at Mandarin Oriental, Jakarta is home to a delightful menu of French classics from across the country, all crafted using the freshest seasonal ingredients. The combination of warm Indonesian hospitality and authentic French fare cooked with traditional techniques makes Lyon popular with the city’s luminaries, who fully appreciate its sophisticated, wholesome food. The restaurant itself portrays elegance with a warm and cosy palette, classic Frenchdesigned wallpaper and contemporary artworks, at the same time being relaxed and unassuming. With two exquisite private dining rooms, Lyon is a perfect destination for any prestigious dining time, including the sought-after Saturday brunch.

LYON

AT MANDARIN ORIENTAL, JAKARTA Welcoming back diners after a short break, the restaurant is introducing a new menu that will surely tantalise the taste buds. The new menu offers guests an eclectic choice of delicious and tasty dishes, such as The Poulet Roti en Cocotte, a whole roasted chicken served with creamy and comforting barbecue sauce with a light taste of caramelised butter. Other favourites include France’s famed snails as an appetiser, Escargot de Bourgogne, and the all-time favourite PanSeared Foie Gras with prune chutney, pickled plum and candied walnut, adding a hint of tart sweetness complemented by Lyon’s homemade brioche. Completing the dining experience, guests can choose from six tantalising dishes including Profiterole Au Chocolate, a luscious mix of Balinese vanilla ice cream,

Maluku walnut and chocolate sauce, or Piedmont Hazelnut Paris Brest, a choux pastry filled with roasted hazelnut and praline cream. Lyon at Mandarin Oriental, Jakarta is open from Tuesday to Saturday for lunch and dinner, while the Saturday brunch is available weekly from 11.30am to 3pm. Lyon at Mandarin Oriental, Jakarta (mandarinoriental.com)

• 200-day entrecote “Café de Paris” • Pan-seared foie gras • The Poulet Roti en Cocotte

SATURDAY BRUNCH AT LYON

JAKARTA

THE CHINESE NATIONAL AT SWISSÔTEL JAKARTA PIK AVENUE

he Chinese National at the Swissôtel Jakarta PIK Avenue has officially unveiled its brand-new concept of Cantonese food with modern f lavours, expecting to impress customers with its refreshed concept and additional menu options in its exquisite 1920s Chinese-themed establishment. The official launch of The Chinese National's brand-new concept coincided with the 2nd anniversary of Swissôtel Jakarta PIK Avenue, and to celebrate this milestone, The Chinese National is offering exclusive offers to customers with the following options: all-you-can-eat Cantonese buffet lunch on weekdays for IDR198,000++ per person and all-youcan-eat Cantonese brunch on Saturday and Sunday for IDR258,000++ per person. Also, an all-new Cantonese menu for à la carte dinner is available starting at IDR60,000++ per portion. Food connoisseurs can enjoy over 50 dishes to choose from the all-you-caneat Cantonese buffet, ranging from the finest Cantonese favourites including dim sum, lamina pulled noodles, abalone, and seafood, all served live by the professional in-house chefs. The dinner menu also

BEIJING ROASTED DUCK

features a variety of options on the best modern Cantonese delicacies that are exquisitely prepared by Chef Kong Fook Sin. This one-of-a-kind creation goes wonderfully with the restaurant's inventive menu.

on the 7th f loor of Swissôtel Jakarta PIK Avenue, The Chinese National is open daily for lunch from 12pm to 2pm and for dinner from 6pm to 10pm. The Chinese National ( @thechinesenational & @swissoteljkt)

The restaurant is offering special discounts for Accor Live Limitless Members, Accor Plus Members, in-house guests at Swissôtel Jakarta PIK Avenue, and seniors over 65 years old. Located

• Abalone • Lamian pulled noodles • Dim sum selection

JAKARTA

SUGAR & SPICE

INTERCONTINENTAL JAKARTA PONDOK INDAH

ugar & Spice at InterContinental Jakarta Pondok Indah is a popular destination for food connoisseurs in the capital, especially on weekends when the weekend brunch is served. As if to indulge its adoring fans, the city’s icon of luxury hospitality has recently upgraded Jakarta’s foremost weekend brunches. Every Saturday and Sunday, the masterful Chef Attila Körmöczi and his awardwinning culinary team will take you on a delicious journey to discover a wealth of unforgettable bites from around the world. Whole Catch-of-the-Day in salt crust and oven-roasted whole lamb leg with garlic and thyme will be among the culinary highlights at the renowned live carving station. There's also an Asian section with a variety of delectable Indonesian and Thai dishes; an Indian section with must-try lamb curry and chicken tandoori; a western section with a variety of world-class gourmet treats; and a healthy Japanese section with a selection of fresh, premium-grade sushi and sashimi. Truffle aficionados are welcome to delight and indulge in as many truffle dishes as they desire, while the sweet-toothed are invited to indulge in homemade ice cream, pastry, and cakes created by Indonesia's pastry sensation Kim Pangestu. There's also a selection of premium wines and cocktails, because a weekend brunch feast wouldn't be complete without some great wines and bubbly to toast the occasion. The new and upgraded weekend brunches

BRUNCH DISHES

at Sugar & Spice are served from 12 noon every Saturday and Sunday, with rates starting at IDR488,000++ per person. For more information or reservations, call (+62) 2139507355, email sugarspice.icjakarta@ihg. com, or Whatsapp (+62) 8111037355. Sugar & Spice at Intercontinental jakarta Pondok indah (jakartapondokindah.intercontinental.com)

• • •

Dessert bar by Kim Pangestu Premium-grade sushi and sashimi Catch-of-the-Day

BAKERY CORNER

JAKARTA

OPEN} RESTAURANT

AT DOUBLETREE BY HILTON JAKARTA - DIPONEGORO

ocated in the heart of the vibrant and dynamic Jakarta, DoubleTree by Hilton Jakarta - Diponegoro offers a modern and sophisticated sanctuary from all the hustle and bustle. In addition to 250 well-appointed guest rooms with inroom dining, the hotel offers four dining destinations. Among the five F&B outlets is OPEN} Restaurant, which takes pride in its three show kitchen stations boasting Indonesian, Asian and Western fare. The restaurant aims to elevate the diners’ experience by offering Dine ‘n Delish, a weekend dining experience that will surely add colour to your day off.

ROASTED DUCK

One of the two programmes of Dine ‘n Delish is the Sunday Brunch from 12pm to 2.30pm, a festive feast that offers an extensive array of culinary delicacies. In addition, you can also enjoy Dine ‘n Delish for Saturday Dinner from 6pm to 9pm. On the Japanese cuisine front, the brunch menu offers meticulously crafted sushi, tempura and sashimi. The carnivorous crowd can rejoice discovering the livegrill cooking station, offering endless premium meats, including the best cuts of tenderloin, striploin, Australian lamb chops, and even mixed satay.

Those with a penchant for Indonesian dishes should try the tongseng kambing, lontong cap gomeh, and also the pindang salmon. Don’t miss all the freshest items offered at the seafood bar, and definitely save some space and time for a selection of desserts and pastries. OPEN} Restaurant at DoubleTree by Hilton Jakarta - Diponegoro (jakartadiponegoro.doubletree.com)

• Seafood bar • Live-grill cooking station • Pindang salmon

BALI

SUNDARA

AT FOUR SEASONS RESORT BALI AT JIMBARAN BAY

FISHERMAN'S BOARD

ne of Bali’s most refined and sophisticated beach clubs, Sundara at Four Seasons Resort Bali at Jimbaran Bay offers guests a stylish mix of five-star luxury blended with addictive Balinese charm, as well as a choice of spaces to suit your mood. Meaning beautiful in Sanskrit, Sundara spoils its guests with many ways to enjoy the beautiful golden sky, including the 57-metre beachfront pool with daybeds, as well as offering a daily happy hour with two-forone on selected cocktails from 5pm to 7pm. More than just a luxurious place to see the sunset, Sundara is also home to the longest Sunday brunch in Bali. From 11am to 4.30pm, guests’ palates are tempted with fine selections from the sea, the land and the field. The appetiser section is a great way to tickle your appetite with chilled seafood and sashimi, or go big with its trio of seared foie gras sliders. Moving on to mains, unlimited orders of Lombok clams, 12-hour smoked beef short ribs,

produce, and authentic Asian flavours, while replacing traditional cooking methods with a modern barbecue innovation. The à la carte menu is available nightly for dinner, In addition to its longest brunch, Sundara has also relaunched its dinner concept with a and served on barbecue boards that allow new high-end barbecue menu that’s getting diners to enjoy a wide variety of dishes from reviews for its unique coffee wood smokiness the sea, land and field, all cooked-to-order and served family-style with gourmet sides. and melt-in-your-mouth succulence. Regular Seafood Night theme dinners celebrate the freshest catch from Jimbaran Inspired by the fiery sunsets and iconic beach barbecues of Jimbaran fishing village, Fish Markets just down the beach, while a the team at Sundara has created a whole new smoky selection is also included with Bali’s Longest Sunday Brunch, afternoon high tea, concept where every dish has an element and at the bar – with a new range of smoked of roasting, grilling or smoking, including cocktails and craft beers. desserts and cocktails. Using Indonesia’s only Kopa Smoke Oven – an Austrian Sundara at Four Seasons Resort Bali invention, fuelled by coffee wood and at Jimbaran Bay renowned for its precision in smoke density (sundarabali.com) and temperature control – the chefs infuse meats, seafood, sweets and plant-based dishes with a perfectly balanced smoky flavour and tenderness. • Seafood-on-ice platter It’s a clever evolution of Sundara’s cuisine, • Trio of seared foie gras sliders keeping the emphasis on premium • “Zero Waste” kalamansi lime ingredients, local sourcing of all fresh meringue pie homemade lamb merguez and pork ribs are the best way to enjoy your Sunday.

BALI

KAYUPUTI

AT THE ST. REGIS BALI RESORT

ith a name that exudes exclusivity and opulence, The St. Regis Bali Resort is now presenting the most desirable brunch on Saturdays and Sundays at the award-winning Kayuputi Restaurant from 11am to 3pm. Satisfying demand for the exquisite St. Regis brunch, Executive Chef Agung Gede and his exemplary team have tailored new brunch experiences for both days of the weekend. The gastronomic indulgence is beyond expectation, inspired by The Astor’s tradition, and is available every Saturday, while Sundays see the luxurious addition of caviar and the Champagne sabrage ritual. This chic beachfront restaurant at The St. Regis Bali Resort boasts views across the dazzling blue ocean from its floor-

CAVIAR AMUSE-BOUCHE & CHAMPAGNE

brunch starts with amuse-bouche, served alongside freshly baked pastries, healthy favourites and curated homemade cured and smoked fish terrine. Handcrafted à la carte brunch dishes are served plate by plate with endless pass-arounds including lobster, wagyu beef, a variety of duck Guests at this exquisite brunch are warmly foie gras, and a selection of distinctive desserts, such as Kintamani coffee, welcomed from 11am to partake in preJembrana chocolate and Bali orange, brunch free-flow Champagne, cocktails all meticulously crafted by French Chef and Bloody Mary, all accompanied by tantalising canapés. The service is smooth Pâtissier Vincent Stopin. and unobtrusive, almost pre-empting Kayuputi at The St. Regis Bali Resort guests’ requests. As noon strikes, the (kayuputibali.com) kitchen team completes its preparations and the guests are escorted to their tables, where a seemingly never-ending selection of delectable à la minute gourmet creations are brought to them. • Bali Mary • Lumpia foie gras The Pan-Asian inspired haute cuisine • Roast smoke wagyu D rump to-ceiling windows, polished wooden floors, white flower decorations, with a hint of green, crisp white tablecloths and sparkling glassware, backed by a bustling open kitchen and the delightful Kayuputi Bar with comfortable chairs and sofas.

BALI

STARFISH BLOO AT W BALI - SEMINYAK

BRUNCH AT HOME

o embrace the brand's commitment to delivering excellence and keeping up with the ever-evolving F&B trends, Marriott Bonvoy, together with W Bali - Seminyak has come up with Marriott Bonvoy on Wheels. Through this programme, the resort allows guests to satiate their cravings for Starfish Bloo's Sunday Brunch in the comfort of their own home. Available on a daily basis, Marriott Bonvoy on Wheels will certainly uplift the usual food delivery experience to the next level by bringing the entire brunch; including the chef, oysters cart, mixologist and DJ booth to your doorstep. The brunch will be available as three different packages that can cater up to 10 persons. As mentioned above, the package will not only include the tantalising brunch

menus, but also transportation, dining, music equipment, chef, entertainment and service talents.

Balinese Pork Sam Sam, to the Grilled Land & Sea corner.

Another innovative addition to the programme is W Bali - Seminyak's Mixologist in Action home edition. Set to lift your house in party experience, it will bring W's cocktail culture along, including the bar counter and an option of beverage packages, mixing for up to 10 persons. Dubbed as the brunch of all brunches, Strafish Bloo at W Bali - Seminyak Starfish Bloo Sunday Brunch will bring its (starfishbloorestaurant.com) specialty to each guest’s home. Selections of Asian flavours with Western essence are available to indulge the taste buds; including Asian salad, charcuterie board, sushi-sashimi-nigiri trio station, and a wide range of international or Balinese • Roasted marinated Australian prime beef carving options, featuring Roasted • Balinese pork sam sam Marinated Australian Prime Beef or • Sushi-sashimi-nigiri station “Seizing the opportunity to let our audience go longer and stay later at their own vicinity has never been done before and we are very excited to bring this experience to life,” said Titus Rosier, General Manager of W Bali - Seminyak.

BALI

HAMABE

AT THE WESTIN RESORT NUSA DUA, BALI

SELECTION OF BRUNCH DISHES AT HAMABE AT THE WESTIN RESORT NUSA DUA, BALI

special presentation of Nabemono (Hot Pot) beverage package consisting of sakes, with tableside gueridon/trolley service for a shochu, hand-crafted umeshu, Japaneseinspired signature cocktails, draught beer, welcoming personalised touch. wine, soft drinks and chilled juices. The brunch opens with trusty Zensai in Hamabe Brunch also gives diners a chance form of Kamo Rosu (duck breast with to get involved in immersive activities, tare sauce), Kampachi Aburi Mentai such as hands-on sushi making and expert (flamed-seared king fish with cod fish roe demonstrations of traditional Japanese craft, and avruga), to Yakimono such as Sawara from Ikebana, Origami and simple Japanese Saikyo Yaki (grilled Spanish mackerel food and cocktails how-to, with the recipe marinated with saikyo miso and served or a handbook available to take home as with lime and hajikami) to Shiizakana Set on a prime beachfront location within Miyage or souvenir. that include Kohitsuji Misozuke Yaki (red an exclusive enclave of Bali's southern miso-marinated grilled lamb chops, or Gyu Hamabe shores, The Westin Resort Nusa Dua, Bali Niku Yaki To Tamanegi (grilled Australian at The Westin Resort Nusa Dua, Bali is a place where guests can experience total Angus tenderloin with tamanegi sauce). To (marriottbonvoyasia.com) renewal during their stay. The resort boasts a total of 433 modern rooms and an array of wrap the whole experience, don’t forget to try some of the Mizumono and Wagashi enticing facilities including dining venues (dessert) selections, including Purin that anticipate global taste with delicious cuisine and healthy Eat Well menu options; (pudding), Daifuku (stuffed mocha), or Mushi manju (Japanese steamed bun with such as Prego and Hamabe. • Kampachi aburi mentai red bean paste). • Sawara saikyo yaki Available every Saturday, The Westin Resort • Gyu niku yaki to tamanegi Nusa Dua's Hamabe Brunch package offers To further elevate this classy dining experience is Nomihodai, a free-flow a range of premium dishes, including a ringing joy and indulgence to every weekend, The Westin Resort Nusa Dua, Bali introduces Hamabe Brunch; a new culinary adventure with the exceptional Japanese Kaiseki style. The skilled culinary team of Hamabe is serving up this refined dining experience in its contemporary Japanese restaurant inspired by the serenity of a traditional Japanese garden.

BALI

MAURI

ffering the best rendition of traditional Italian flavours, MAURI is genuine in its production and serving processes by allowing guests to watch the chef work directly behind a glass kitchen. Situated in the vibrant district of Seminyak, MAURI prides itself in providing elegant twists on classic recipes that still preserve traditional Italian flavours in its purest essence. The restaurant is the brainchild of Maurizio Bombini, an Italian chef who has worked his way around the globe, honing skills from renowned restaurants and establishing several prominent dining venues along his career, before deciding to settle down in Bali. MAURI’s menu takes deep inspiration from Pugliese tradition, offering a contemporary dining experience with a touch of tradition where ingredients are handled with care to showcase their purest flavours. To enhance this purpose, the restaurant tries to use as many homemade items as possible, made from selected high quality local products in collaboration with the island's local farmers.

To cater to those who are seeking a satisfying feast on Sunday, MAURI introduced its very own Sunday Brunch. The sit-down brunch offers a myriad of delicacies served to your table including à la carte morning favourites yellowfin tuna and burrata, MAURI signature egg custard with vintage sturia caviar, homemade pasta and ravioli, fish and prime meats, cheese platter and dessert tray.

MAURI (mauri-restaurant.com)

• MAURI signature egg custard with vintage sturia caviar • Yellowfin tuna & burrata • Homemade pasta & ravioli

BRUNCH MENU AT MAURI

SINGAPORE

CÉ LA VI

HOKKAIDO SCALLOP & OYSTER CEVICHE

stablished with a simple mission to provide pleasure, passion and play in a spectacular setting for their guests, CÉ LA VI pays homage to the region's creative legacy with an immersive and sensual dining experience. Situated on the rooftop of Marina Bay Sands Skypark, overlooking a panoramic

view of the city's skyline and metropolitan lights, CÉ LA VI is arguably one of Asia's finest luxury lifestyle destinations, which has defined the spirit of Singapore's vibrant hospitality and entertainment industry. The venue delivers contemporary Asian cuisine and handcrafted cocktails, married with exceptional service and stunning vistas.

To accommodate guests in their weekend bliss, CÉ LA VI launched its Breezy Brunch programme, which turns daytime dining up a notch every Saturday and Sunday. Celebrate the weekend with family or friends by including continuous Prosecco, wine, spirits, beer and cocktails for three hours to complement the delectable à la carte selections. Explore the venue's indulgent options to suit the al fresco dining experience, including some brand new dishes such as Key Lime Pearls and Marinated Big Eye Tuna. So step out of the ordinary and fuel your pursuit of pleasure at CÉ LA VI Singapore's iconic sky-high venue. CÉ LA VI (celavi.com)

• Hokkaido scallop & oyster ceviche • Key lime pearls • Marinated big eye tuna

SINGAPORE

MO BAR

s one of the foremost luxury hotels in the world, Mandarin Oriental, Singapore is the only hotel in the country that has been awarded a five-star status for both its accommodation and Spa. Located on level 4 of this lavish hotel, MO BAR is an award-winning drink and dine venue ready to cater to guests with an array of fantastic cocktails and tantalising dishes. To commemorate the weekend, MO BAR has prepared an enticing brunch filled with delectable dishes. Start your brunch at MO BAR with fresh succulent seafood, and a selection of snow crab, Maine lobster, seasonal oysters and prawns. From there, pick three more from Starters and Soups, Rice and Noodles, Main Courses and Sweets. Timeless favourites include Tiger Prawns, crisply cooked with curry leaves and masala mayo, Braised Angus Beef Cheek cooked to perfection in wine sauce, and Tagliatelle Tartufo, a pasta dish coated with creamy black truffle sauce and roasted mushrooms. End on a sweet note 74

GRAN CRU CHOCOLATE AND STRAWBERRY VANILLA CHEESE MOUSSE

with the sumptuous Grand Cru Chocolate, a 72% dark chocolate mousse that is everything to love.

MO BAR (mandarinoriental.com)

MO BAR's brunch programme is available on both Saturdays and Sundays from 12pm to 2.30pm with a personalised service for • Braised Angus beef cheek which the venue is renowned. Whisk yourself • Tagliatelle tartufo away soaking in the breath-taking views of • Gran cru chocolate the Marina Bay cityscape.

HONG KONG

DISTRICT 8

istrict 8 is a dining venue that whisks diners away to the iconic 8th arrondissement of Paris in the vibrant city of Hong Kong. Offering both indoor and al fresco seating that can cater up to 100 guests, the elegant steak and wine bistro concept located at both ELEMENTS Mall Civil Square and Greenwich Village in Tseung Kwan O are now serving à la carte brunch every day from 10am to 3pm.

BRUNCH MENU AT DISTRICT 8

The every day brunch dishes include a wide range of scrumptious day starters, such as smoked salmon with soft boiled eggs, hollandaise sauce and spinach on English muffins; a Wagyu bavette steak sandwich with onion jam, bacon and tomato on toasted house-made sourdough, served with frites. One of the most sought out dishes to try is The District 8 signature brunch combo with house-made pork sausage, bacon,

egg, portobello mushroom and housemade sourdough that will ensure you a satisfying feast. Other recommended dishes to order are duck confit hash with shredded confit duck leg, crispy potatoes, pickled mushrooms and poached eggs; and smashed avocado on sourdough with poached eggs, dukkah and goat cheese. District 8 (district8.com.hk)

• The District 8 Brunch Combo • Smoked salmon with soft boiled eggs • Smashed avocado on sourdough with poached eggs

HONG KONG

LUCCIOLA RESTAURANT & BAR

AT THE HARI HONG KONG

he Hari Hong Kong's Lucciola Restaurant & Bar just recently launched a brand new brunch experience. Meticulously designed by Piedmont-born Chef de Cuisine Fransesco Gava, the Lucciola Restaurant & Bar's brunch extravaganza features an array of Italian favourites presented in five different acts; Aperitivo al Bar (appetizer buffet); A Tavola (sharing at the table); Antipasto Caldo (hot starters); Piatto Principale (main courses) and Dolci (dessert). Highlights from each category include a curated selection of cured meats and cheeses as the appetiser buffet, as well as the classic La Burrata Pugliese, and a lavish assortment of cold seafood, including freshly shucked seasonal oysters, Kaluga caviar and Alaskan king crab legs for sharing.

TAJARIN AL TARTUFO

The eclectic culinary journey continues with a hot starter of Black Mussels with parsley and garlic, followed by a main course that can be

picked from a list of seasonal dishes, including Handcrafted Tonnarelli Pasta with creamy pecorino romano and Chilean Sea Bass Fillet with black mussels and veraci clam broth. Wrapping up the hearty savoury experience, enjoy a sweet and eloquently delightful trio of tiramisu, caprese cake and gelato. To further complement the wholesome buffet table are three variations of barrel-aged Negroni - the iconic Italian apéritif created by the hotel’s Beverage Manager Sabrina Cantini Budden. Lucciola Restaurant & Bar (thehari.com)

• La Burrata Pugliese • Tajarin Al Tartufo • Caprese Cake

UP CLOSE & PERSONAL

I Gede Ari Wijaya CHEF OF CAFÉ DEL MAR BALI A native of Bali, Chef I Gede Ari Wijaya always seeks perfection in every creation. Realising his passion for cooking from an early age, Chef Ari decided to work with some of the biggest names in Bali’s culinary industry to perfect his cooking ability. After a series of stints in some of the most renowned beach clubs in Bali, Chef Ari is now helming the culinary team at Café del Mar Bali to bring the vibrant Mediterranean taste to your palate. – By Rizky Adityo

: When did you first discover you had a passion for cooking? A: This was when I was still in junior high school. My mother used to host family gatherings at our home, and she always asked me to cook something that I had never made before. It was a challenge for sure, but I loved it! And to my surprise, everyone loved it too. This was when my journey with food began. : Who or what has been your biggest influence and inspiration? A: There are many people who inspire me in my cooking. I am grateful to be able to do what I love the most, which is cooking. And I feel lucky to have met and worked together with some of the culinary luminaries in Bali. Great chefs such as Chris Salans of Mosaic in Ubud, Nic Vanderbeeken from Apéritif, Benjamin Cross and Stephen Moore from Mason have taught me new techniques and flavours that I can share with our guests at Café del Mar Bali. The person who has inspired me most is Phil Davenport. We used to work together at Ku De Ta, and his dedication to his work really shaped me into the person I am today. : What are the most important factors or philosophies in your career and in the kitchen? A: To do everything from the heart. I believe if we’re passionate enough about what we are doing, then the result will be

amazing. The same with me when I’m in the kitchen, every dish that I make is done beautifully with love, passion and attention to detail. : What are some of your most memorable experiences as a chef? A: Before taking a spot at Café del Mar Bali, I used to work for Ku De Ta for six years. I have many memorable experiences, from collaborating with famous chefs from all over the world to handling big events in China and Qatar. : Can you elaborate more on your role at Café del Mar Bali? A: There are two distinct areas at Café del Mar Bali. There’s the beach club, and there’s LA MER Restaurant, a dedicated dining venue for anyone seeking a taste of Mediterranean seafood. I am responsible for creating and developing menus for both places, the beach club menu is more casual, where bite-sized or sharing plates are very popular. The restaurant menu is more refined, although still very much casual, and is filled with freshly caught seafood. Moreover, I am also in charge of maintaining the quality and standard of the food, controlling the costs and training the kitchen staff. I want everyone to be happy with what they are doing. : What do you find to be the most challenging issues in your current position?

A: Unlike many other Mediterranean restaurants in Bali, LA MER Restaurant offers diners the freshest Mediterranean seafood. Everything is caught daily and we serve it as soon as possible. There are three kinds of cuisines at LA MER Restaurant, Mediterranean seafood, classic western and Asian favourites because we want people to enjoy their dining here. One of the signature dishes at LA MER Restaurant is the Lombok Lobster which is served with labneh and harissa. Another selling point is the house-baked sourdough which is a favourite. The bread is made using a sourdough starter from six years ago and we’re still using it now. : Going forward, what are your goals for this venue? A: I want Café del Mar Bali to be everyone’s must-visit destination in Bali. Café del Mar Bali offers so much for your senses – the iconic sunset view, great music and the best tasting food. : What tips do you want to give anyone looking to break into the culinary industry? A: Keep following your heart because it tells you the truth. Another thing to know is to never give up, this job is highly competitive and you need to have the confidence that you can do it. Café del Mar Bali (cafedelmarbali.id)

Grill Lombok Lobster INGREDIENTS Confit Lobster • 400g fresh lobster • 53g butter Burnt Butter Yoghurt • 200g Greek yoghurt • 60g butter • 10g fresh lemon juice • 8g anchovy • 10g ras el hanout • 3g sea salt • 10 garlic, chopped • 60g onion, diced

METHOD 1. Heat butter, gently sauté anchovy, add onions and garlic, then add ras el hanout and sea salt and cook for 5 minutes. 2. Take off heat and allow to cool, blend with Greek yoghurt. Harissa • • • • • • • • • •

900g red capsicum 20g garlic, sliced 400ml olive oil 1tsp palm sugar 1tsp fish sauce 10g coriander seed 10g fennel seed 10g cumin seed 3g mild chilli powder 2 lemons, juiced

METHOD

Dukkah

METHOD

1. Blacken red capsicum over a stove, peel the skin off 2. Sauté sliced garlic and capsicum with half the olive oil, add palm sugar and caramelise. 3. Add the rest of the ingredients.

• • • • • •

1. Finely chop the almonds and add them to the rest of the ingredients in a food processor. 2. Process the mixture until it resembles coarse sand.

200g white sesame seed 120g coriander seed 1kg almonds 100g sea salt 30g black peppercorn 180g cumin seed

happen in a bar during the course of your career? A: I’ve seen a lot of crazy things in bars over these past 14 plus years, spanning from San Francisco, New York, and now Singapore. I would say the craziest thing that comes to mind is a massive fight that broke out at a bar I worked at in San Francisco. I saw a guy go flying through a glass table, it was like a scene from a movie.

Jesse Vida HEAD BARTENDER OF ATLAS BAR SINGAPORE What’s your philosophy as a bartender? A: Be kind, be patient, be cheeky, and find the yes to make every guest experience special within the ethos of where you are serving drinks. Knowledge and training are paramount, but the guest experience comes first, above all else. What is the craziest thing you’ve seen

What is the worst drink that a customer has ever asked you to make? A: The worst request I commonly get is from guests who say that want NO sugar in their drink; a margarita with zero sugar is literally a glass of tequila and lime juice. I understand people want to drink healthy and all of that, but just drink a spirit on the rocks or something if you don’t want the added sugar. Sugar is a critical element in balancing a cocktail; please don’t be that person. What aspect of your job do you find the most rewarding? Conversely, what’s the least glamorous part? A: The single most rewarding thing about working at a cocktail bar is when you give a guest that life-changing moment, when they

behind a bar, the paperwork. The friends I have met around the world. The evolution of the cocktail bar from when I began until now. My approach has always been to perfect the art of what I do. Looking at things a thousand times over to create the best way to serve something or make a cocktail.

Andrew Loudon HEAD BARTENDER OF TIPPLING CLUB SINGAPORE What do you enjoy most about bartending? A: Constantly meeting new people. The creative outlet. The nitty gritty of working

Where do you get your inspiration for your cocktails? A: Life, it could be anything – a piece of art, a classic food dish, a song, a forest, a poem, a character from a film or novel, or even the novel itself. Inspiration for me is found within the boundaries and experiences of what you place yourself within. Inspiration is everywhere. There was a famous quote I heard once which says, “some people have to look and search for inspiration, I just come to work”. I take this to mean that whatever I do and wherever I am, there will be something that inspires me; it’s just about being aware and being in the moment. What qualities do you think a successful bartender should have?

finally have a cocktail or spirit that totally blows their mind and will change how the drink from that point on. I’ve been lucky enough to experience this firsthand many times, it’s a special moment for sure. What are three of your favourite classic cocktails? A: Dry Gin martini – The king of the cocktail, it’s all about the gin, dry and crisp, it just hits the spot! Daiquiri – This simple classic cocktail, when done right, can be amazing. A lot of people get caught up in making super complex modern drinks, just give me a perfectly shaken daiquiri with fresh lime juice and a nice higher proof white rum – let’s go! Negroni – This is my all-round favourite classic cocktail, its great in cold or warm weather, before or after dinner, daytime or night-time. You just can’t go wrong with a Negroni, it’s also versatile with other spirits and little tweaks can make a great drink. ATLAS Bar (atlasbar.sg)

A: Communication, the actual drink-making process and the end cocktail are a very minor point of bartending. The ability to converse around numerous subjects and with people of many different walks of life is important. Ultimately, we are in the entertainment business; a bartender should first and foremost aim to entertain their guests. What are three of your favourite classic cocktails? A: Gin Martini and Manhattan. Two of the easiest cocktails to make on paper with just two or three ingredients each, but the delicacy of blending the ingredients and the skill of the bartender are best put to the test with these two examples. Sherry Cobbler. Everything that a cocktail should be, refreshing, cooling, soothing, fruity, dry, tropical. A well-made Sherry Cobbler is my favourite all-time cocktail. Tippling Club (tipplingclub.com) 79

: What qualities do you think a successful bartender should have? A: Manners maketh man. I believe in having good manners, not only will it help you in your professional life, but it will help you succeed in life. : Where do you get your inspiration for your cocktails? A: From so many sources: chefs, traditional food and local ingredients are just a few examples. : What is the craziest thing you’ve seen happen in a bar during the course of your career? A: One night in Loewy a famous international model opened a tab, but at the closing time his card was declined, he jumped over the garden in front of the establishment and ran. Three years later he returned, and I gave him back his bill and card, much to his embarrassment. : What are three of your favourite cocktails? A: Penicillin, Rosita, Jungle Bird.

Kiki Moka HEAD MIXOLOGIST OF THE UNION GROUP

A household name in the world of mixology in Indonesia and Asia, Kiki Moka has spent more than 20 years learning the ins and outs of the food and beverage industry. Helming the drinking department at The Union Group, this award-winning bartender is responsible for putting Union Brasserie on the coveted list of Asia’s 50 Best Bars for five years. He also put the brasserie on the map after it was named The Best Bar in Indonesia 2021. With seven outlets and nine other establishments under The Union Group, including the newly opened The Cocktail Club, everything that he touches turns to gold. He has successfully made The Union Group the go-to destination for Jakartans since the early 2010s. A leader with knowledge like no other, Kiki Moka is never shy in sharing his expertise with anyone, including us at Exquisite Taste. : What do you enjoy most about bartending? A: I love meeting new people from different backgrounds and creating memorable experiences for them. I also really enjoy it when I get the privilege to travel and collaborate with global brands and bartenders from all over the world. : What’s your philosophy as a bartender? A: To be timeless. A classic style of bartending and classic cocktails will never go out of style.

The Union Group (uniongroupjakarta.com)

©SIP SENSEI

Ayip Dzuhri HEAD MIXOLOGIST OF THE TAVERN GROUP, SEMARANG Being crowned as Indonesia's Bartender of the Year in the prestigious 2015 Diageo World Class semi-finals and bar show in Bangkok, Ayip Dzuhri's eclectic talent in cocktail qcrafting is well renowned. Currently continuing his career at Tavern Group Semarang, the genius liquor wizard shared some of his impressive insight in this edition's Exquisite Taste exclusive interview. : What do you enjoy most about bartending? A: I love the arts, music, being social, engaging with people and being who I am. And working at a bar, like a real ba, offers all the parts I love the most without any limitations. I love living in the moment while concocting a glass of art and at the end of the day people are entertained and happy. Yes, I love making people happy. : What’s your philosophy as a bartender? A: Hospitality at its finest. Engage with your guests, hosting them and helping them decide what they need make a night full of good memories. Everyone has their own preference, and as a bartender, I like helping them to make it come true. Mi Casa et Su Casa, welcome, and enjoy the moment. : Where do you get your inspiration for your cocktails? A: Everything can be an inspirations for my cocktails. For example, a few months ago Peggy Gou (a world-renowned celebrity DJ) always brought up the topic of fresh ginger to keep warm throughout the winter, then I came up with an idea for a ginger cocktail, a rip off from the classic Penicillin cocktail with some pomegranate and rhubarb. I call it Peggy Gou and Her Majestic Ginger. Warm gingery spice, some kicks from the scotch and a lingering fruity finish.

: What qualities do you think a successful bartender should have? A: Good character and passion. Talent is a gift but character is a choice. The character of the bartender will definitely show by the way he works, creates, and when he or she has a strong character, it will stand out among the crowd. Passion leads to the highest achievement because when passion is there, they are all set for the blood and sweat coming with their career journey, no excuses, just hustle and bustle. : What is the craziest thing you’ve seen happen in a bar during the course of your career? A: Once I had a guest order 10 Cosmopolitans in a row because he had just broken up with his fiancé on their pre-wedding honeymoon. Cosmopolitan was her favourite drink. It ended up with him giving me the planned wedding ring, which I refused because I believe it will bring me bad luck. Sad but true. : What is the worst drink that a customer has ever asked you to make? A: Jeruk hangat (A warm orange drink made by combining fresh orange juice, hot water and sugar syrup). I know it’s pretty easy to make, but I don’t have hot water at the bar. Sorry… : What aspect of your job do you find the most rewarding? Conversely, what’s the least glamorous part? A: Most rewarding: making new friends and connections, that’s what I am pretty thankful for. Without them I guess I would never be this successful. I can fly here and there without being a stranger, the bar is such a huge community. The least glamorous part: too much of a hangover I guess! : What are three of your favourite classic cocktails? A: All-time favourite: Old Fashioned bourbon. Good to catch up with friends for a nightcap. The ice-breaker: Whisky Highball or Batanga. Any occasions, anywhere, good convo starter. Hitting a good bartender: The Last Word. Pretty rare ingredients, once you find a good watering hole, order this as a compliment to your bartender. The Tavern Group, Semarang ( @wishbone_bar) 81

Asia's best Cocktails & bars Nowadays, the cocktail culture is not something reserved only for upscale society. The upward spiral of popularity, aided by ever-growing skills in crafting attractive concoctions, has seen a huge growth in excellent new speakeasy bars, as well as up-to-date offerings in many restaurants and hotels. In other words: cocktails have become much more accessible and serve as somewhat of an icon of holiday celebration. Whilst a great restaurant traditionally has a dedicated sommelier, today it is more common to find a house mixologist, or menu created by an aspiring cocktail consultant. To celebrate the growth of the cocktail scene, in this edition we wander through Asia's favourable bars, have an insightful discussion with some of the most influential bartenders in Indonesia and abroad, and also explore the exciting trends created to satiate our thirst for quality drinks.

OLD FASHIONED

or many connoisseurs, the Old Fashioned is synonymous with the word cocktail. It hails back to the early 19th century and is recognised in The Fine Art of Mixing Drinks as one of the classic drinks, along with the Daiquiri, Jack Rose, Manhattan, Martini and Sidecar. The Old Fashioned is made by muddling sugar with bitters and water, adding whiskey and garnishing with an orange twist or zest. It’s traditionally served in an old fashioned glass that predated the cocktail. The generally accepted conception of Old Fashioned was back in 1806, when an upscale New York newspaper, The Balance and Columbian Repository, answered a reader’s question and defined cocktails as a potent concoction of spirits, bitters, waters and sugar. By the 1860s, it was common for orange curaçao, absinthe, and other liqueurs to be added to cocktails. As cocktails became more complex, drinkers accustomed to simpler cocktails began to ask bartenders for something akin to the pre-1850s drinks. After repeatedly going in and out of style, the Old Fashioned is once again extremely popular. Though the base spirit can be almost anything, brandy, bourbon and rye are generally the most historically accurate. Technically, you can make on Old Fashioned with just about anything in your home bar. For a nuanced shift, consider making one with blended Scotch, which offers an elegant take on a classic that perfectly hits all of the traditional notes.

ESPRESSO MARTINI

ith a history that’s almost as rich as the drink itself, the espresso martini is a staple on any cocktail menu worth its salt. Invented by the legendary mixologist Dick Bradsell in the early 1980s, it is believed that the drink was originally named Vodka Espresso when a young, future supermodel sidled up to the bar and asked him to make her a cocktail with coffee. Using vodka, sugar, coffee liqueur and a shot of espresso, the drink was born. At the time, any cocktail served in a V-shaped glass was known as a martini, so Dick later renamed his drink an espresso martini. In 1998, Dick was working at the Pharmacy Bar in Notting Hill so renamed the drink once more to the Pharmaceutical Stimulant. The drink is now known by these three names around the world, with slight variations on the ingredients.

THE SINGAPORE SLING

he Singapore Sling – widely regarded as the national drink of the Little Red Dot – was first created in 1915 at Raffles Singapore by bartender Ngiam Tong Boon, and as such, is arguably the most authentic spot in the world to try this iconic concoction. Primarily a gin-based cocktail, the Singapore Sling is muddled with pineapple juice, grenadine, lime juice and Dom Benedictine, whilst a cherry brandy and Cointreau give it its pretty pink hue. Bartender Ngiam deliberately chose to give the cocktail this rosy colour when etiquette dictated women could not consume alcohol in public, and for the sake of public modesty, fruit juices and teas were the preferred beverage. The talented Ngiam thus saw a niche in the market and decided to create a cocktail that looked like a fruit juice, but was actually infused with gin and other liqueurs. Masking it in pink gave a feminine flair and, together with the use of clear alcohol, he cleverly led people into thinking it was a socially acceptable punch for the ladies. With that, the Singapore Sling was born. Needless to say, it became an instant hit.

DAIQUIRI

amed after a beach in Santiago, the original Daiquiri was invented by Jennings Cox in Cuba around 1900. It rapidly gained popularity and as it spread, it evolved. Introduced to the USA in 1909, by the 1940s the Frozen Daiquiri had replaced the classic at the top of the list. Today the Daiquiri continues to be an extremely popular cocktail and one that that is constantly reinvented by bartenders all over the world. Muddle the strawberries in a shaker before adding premium white rum, strawberry juice and Triple Sec. Shake well before double straining into a chilled classic martini glass – garnish with a whole strawberry and serve immediately. For cocktail purists, the Daiquiri represents the near perfect drink. Simple, elegant and refreshing, it sits alongside drinks like the Manhattan and Martini as cocktails that truly reflect the character of their base spirits.

MIMOSA

popular staple among weekend brunches, Mimosa is the perfect tipple, along with Bloody Mary, going well with your choice of Eggs Benedict or omelette. Taking its inspiration from the famous Buck’s Fizz, this drink was originally known as Champagne-orange because it is made from equal part orange juice and Champagne. The Champagne-orange was a popular combination served in French wine country, and it was picked up and rechristened with snappier names at both the Ritz Bar in Paris and Buck’s Club in London. In 1961, the Sydney Morning Herald stated that Mimosa was a favourite drink of choice with the British royal family. The drink had been introduced to the Queen by Earl Mountbatten of Burma after a visit to the south of France, and it quickly spread from the royal family to Mayfair homes and big country houses, where the Queen and members of the royal family sometimes stayed at during weekends. The royals’ version was simply iced Champagne poured over orange juice, and notably, it was not a morning tipple, but their favourite predinner drink.

JAKARTA

CHĀO CHÁO

best ails cockt

ocated in the heart of Jakarta’s business district, Chāo Cháo is a stylish Chinese eatery that serves world-class flavours. Situated on the top floor of Alila SCBD Jakarta, Chāo Cháo offers guests a comfortable contemporary Asian lounge surrounded by the city’s skyscrapers. More than just a great place to enjoy tasty Chinese dishes, Chāo Cháo believes that drinking is an integral part of, and plays a pivotal role in, a memorable dining experience, therefore, this eatery takes in consideration all the senses when crafting its drinks. At the best of its mixology programme is Chinese heritage, sourcing inspiration from traditional spices and cuisines all the way to landscape, environment and climate. Many of its creations are derived from worldrenowned classics infused with Chāo Cháo signature inventiveness. The playful creativity of the mixology extends into unique presentations, such as the beautiful mini garden inside the chiller bowl of the glass of the Prosperity cocktail, or Chinese Smoky Negroni smoked with apple wood chips nestled atop a glass dome for a delicious and dramatic effect. To sugarcoat the experience, guests can sample the Yunnan Martini, a refreshing gin and aloe vera martini poured over a fluffy pandan cotton candy, or enjoy the Rose-berry Martini, a vodka-based sweet and alluring digestif cocktail with hints of tangy raspberry and sweet summer-

PROSPERITY

berry-tea clarified punch served with white chocolate lace holding a macaroon. All culinary activations at Chāo Cháo are accompanied by a mixology note that keeps the team in a creative mindset and excited to please patrons with new intricate flavour combinations and techniques such as clarification, infusion and home-made ingredients. And if you’re looking for afterwork drinks with a view, the daily Reset

menu features five specialty cocktails that are only available between 4pm and 6pm. CHĀO CHÁO (chaochaojkt.com)

• Yunnan Martini • Smoky Chinese Negroni • Prosperity

best ils ockta

JAKARTA

THE OAK ROOM JAKARTA, WHISKY BAR

ituated in Jakarta’s most buzzing area of Senopati, The Oak Room is a hidden gem only for those in the know. From the outside, no signboard can be seen; there is only a massive black door and nothing else. The presence of this hush hush bar perfectly tells the story of a booming drinking culture in the capital city, where quality drinks are the main aim. To get in, patrons need a reservation, maintaining guest numbers each night. Inside this hidden bar, the wooden parquet floor, exposed brick accents, and wood panelling with bold geometric lines immediately give the room beyond the door a masculine character. The use of dark monotone colours and huge sofas, the majority of which are upholstered in green moss velvet and cobalt blue or black leather, add to the manly ambiance. A white sofa can be found in a corner, as though to provide a special area for female guests. The Oak Room appears to be the response to requests from whisky enthusiasts in Jakarta for a warm and welcoming whisky oasis where they can gather to enjoy premium whisky, as well as a place where customers can learn

are in general of the finer things in life. about and appreciate this sophisticated drink, particularly single malt and single The Oak Room Jakarta, Whisky Bar cask whisky. There’s no real drinks list, the bartenders can easily whip up any drink that you desire. Although this is a whisky bar, the ladies can also enjoy superbly made gin- or • The Dalton vodka-based cocktails. Wine and cigars can • Rhythm Room be used as an alternative to or in addition to • Piña Kahuna drinking rituals. Patrons at this establishment

THE DALTON

JAKARTA

THE COCKTAIL CLUB

ocated smack-dab in the middle of Jakarta’s most buzzing area, The Cocktail Club is the latest creation from the team behind Union Brasserie, Bakery & Bar. Solely run by bartenders, this watering hole creates original tipples that feature local ingredients, inventive techniques and unique flavour combinations.

MUSHROOM

For example, Kiki Moka, Indonesia’s bar industry pioneer, created Batavia Milk Punch which consists of Cap Tikus, a traditional spirit from North Sulawesi made by distilling the sap of palm trees. Here it’s combined with spiced rum, Italian herbal liqueur, oolong tea milk, strawberry, pineapple and kalamansi, then clarified and aged in beeswax gruyere. Meanwhile, the classic cocktails are faultless. The Irish Coffee juxtaposes Jameson-spiked V60 Coffee, kept at a consistent 70°C and sweetened with deep,

dark gula Melaka and just-thick-enough, cold cream. Follow the arrow upstairs from an idyllic French bistro in Senopati and you’ll enter the plush, dimly illuminated space of The Cocktail Club. Leather armchairs and darkgreen velvet booths dot a space around the large, hook-shaped bar and its adjoining whisky bar. But even with genuine vintage posters from the late 1800s and stained-glass windows, The Cocktail Club never takes itself too seriously, with Kiki occasionally playing local tunes or going around with a tray of tequila and sangrita shots. The Cocktail Club (uniongroupjakarta.com)

• Dry Martini • Batavia Milk Punch • Mushroom

JAKARTA

verything appears to be magnificent from Cloud Lounge Jakarta on the 49th floor of The Plaza building. From here, you have a stunning, almost 360-degree view of Jakarta, especially alluring when the day turns to night and the city lights switch on against the backdrop of the orange-tinged Jakarta sky. When the weather is overcast or rainy, the vista is no less stunning and occasionally, a wisp of thin cloud will pass by. This is just remarkable! The venue offers two relaxing areas of seating, within the glasshouse or in the outdoor lounge. The restaurant has an amazing selection of American-Japanese cuisine, as well as an extensive wine list and inventive cocktails, ensuring a memorable dining experience. Cloud

best ails cockt

CLOUD LOUNGE JAKARTA

best ails cockt

Lounge Jakarta presents a nightly extravaganza that caters to even the worldliest of partygoers, with a rotating roster of DJs and other live performances, a compelling atmosphere, and a stellar standard of service. Cloud Lounge Jakarta, which has a cosy environment that's ideal for romantic and memorable occasions like proposals and surprises, is also available for private functions with a capacity of 50 to 150 people. Cloud Lounge Jakarta ( cloud_ jkt)

• Angel’s Delight • Cucumber Fizz • Hawaiian Crush ANGEL’S DELIGHT

best ils ockta

BALI

SUNSET CABANA BAR AT ALILA VILLAS ULUWATU

erched on the cliff edge in Uluwatu, with a majestic ocean view, the sound of undulating waves crashing below and breath-taking sunsets, Sunset Cabana Bar elevates the art of drinking with a fresh collection of imaginative cocktails and an immaculate tropical vibe. Speaking of his favourite signature creations, Sunset Cabana Bar's Head Mixologist, Putu Wirawan shares his source of inspiration. "On my first day at Alila Villas Uluwatu, I spent almost four hours just sitting at Sunset Cabana Bar, taking in the magical view, imagining myself on the deck of a boat, sailing away on an unexpected journey and grateful to be blessed by the richness of Balinese and Indonesian culture. These were my inspirations," he explained. The result of that dedication is truly amazing. Wirawan created an array of perfect signature cocktails to be enjoyed at sundown. Some of the cocktails represent the beauty of nature surrounding the bar's vicinity, and others pay deep homage to Bali’s timeless culture and island traditions. One of the cocktails, Shiki Monki, was created to respect Uluwatu's natural ecosystem that seamlessly exists side-by-side with local wildlife, including monkeys. Inspired by rich culture and ceremonies at the heart of Balinese people's daily life, Wirawan created Sasih Kenanga; a cocktail inspired by the ritual that takes place in Bali right before Nyepi, or Silent Day, when Hindus at

SHIKI MONKI

all levels of society and in every household perform the Bhuta Yadnya and make a type of offering called caru. Then, to celebrate the uniqueness and authenticity of Bali, while

maintaining the focus on sustainability, some of the bar's signature cocktails are also made using as much local organic fruit as possible, namely salacca in Alas Salacca, soursop in White Noise, and local coffee beans from five different regions of West Indonesia in Westpresson Martini. "We want to create a multisensory drinking experience for our guests where all senses will be spoiled," said Hemal Jain, the General Manager of Alila Villas Uluwatu. "This is reflected with drinks that have been uniquely crafted by Wirawan and presented in creative ways. Prepare to be surprised." Sunset Cabana Bar at Alila Villas Uluwatu (alilahotels.com)

• Shiki Monki • Sasih Kenanga • Alas Salacca

BALI

SAVÂYA

best ails cockt

estled between the wild paradise of the jungle and soaring limestone cliffs of Uluwatu, Savâya delivers a transformative experience for all visitors. The day club has been meticulously planned to maximise the scenic vista of the Indian Oceans, which can be enjoyed from the venue's iconic overlook referred as The Cube. Designed by two internationally renowned architectural powerhouses: WOHA and Rockwell Group, Savâya's combination of natural and refined luxury rewards its guests with an awakening of their senses and spirit. Enjoy Savâya's exclusive bungalows with private plunge pools and VIP cabanas, tucked right behind the DJ booth for nextlevel luxury and insider access. Enjoy the bespoke five-star service and luxury entertainment for which Savâya is famous sun beds and more casual lounge area. The Cube is the cinematic pièce de résistance: a tower of shimmering silver which comes to light after dark with lights blasting up the horizon, creating unforgettable sunset hands-in-the-air memories of perfect island days. Savâya's aspiring head bartender, Feriyono, has been the venue's cocktail creator since its opening. Born in East Java, he went to STP Bali to study and follow his passion in

RED PEARL

mixology and flare bartending. Attending various competitions since 2016, he won second place at the PBA National Mixology

Competition by PNI Bar Academy and won the Jameson Irish Coffee virtual competition in 2021. One of Feriyono's creations, Red Pearl, has been Savâya's bestselling cocktail since 2021. Renowned for its fresh taste, it matches perfectly with Savâya's splendid atmosphere. The drink consists of a precise blend of vodka, martini bianco, raspberry, elderflower syrup, lemon juice and tonic water. Another one, Rummy Passion, is a mandatory tropical drink with Balinese natural spirit as the main base, combined with light rum and passion fruit syrup to elevate the fruity flavour. It is a perfect allday drink during a warm summer day. SAVÂYA (savaya.com)

• Red Pearl • Rummy Passion • Pink Partner

best ils ockta

BALI

CAFÉ DEL MAR BALI

ocated on the stunning Canggu coastline, Café del Mar Bali Beach Club offers the ultimate Mediterranean lifestyle experience of Bali's iconic tropical vibe. Founded in Sant Antoni de Portmany on the Spanish jewel of Ibiza, Café del Mar has since spread to 12 gorgeous locations around the world as an international brand. At Café del Mar Bali, visitors can watch spectacular sunsets while listening to the signature chillout sound of Café del Mar's Chill House music while feasting on the delectable food at LA MER Restaurant. One of LA MER's finest cocktail creations is Deep Ocean. This refreshing concoction aims to bring the ocean sensation to guests and contains London dry gin, blue curacao, yellow passion fruit, lemon juice, simple syrup, a pinch of salt, seaweed, and aquafaba foam to create a bubbly surface. "The final touch to complete the Deep Ocean concept is the garnish, where we use a fresh underwater ingredient, seaweed, but the extraordinary thing here is the colour," explains LA MER's Head Bartender Kadek Agus Sudiartana (a.k.a Bagas). "The seaweed is soaked for a certain period using rosella syrup to get the food-grade red in it and give a bit of contrast to the light green from the drink’s colour." Another fascinating cocktail to accompany your sunset viewing at LA MER’s stylish open-air space is Berry Spritz, a refined adaptation from well-known classic international cocktail Aperol Spritz, and Spirit Cafecito, the bar’s take on the classic Espresso Martini, and El Cafecito, made with LA MER’s homemade cacao syrup and coffee liquor. Café del Mar Bali (cafedelmarbali.id)

DEEP OCEAN

• Deep Ocean • Berry Spritz • Spirit Cafecito

BALI

BOY'N'COW MEAT BOUTIQUE

best ails cockt

ocated in the vibrant eating district of Seminyak, Boy’N'Cow has cemented its reputation as an upscale steak house, meat boutique and cocktail lounge. Appearance-wise, Boy'N'Cow is definitely not your average run-off-the-mill steakhouse, with plaster coming off the wall illustrating equally aged bricks and wide windows. Is it an industrial warehouse? A Swedish postmodern style living space? A deconstructed interpretation of a stylish barn? The answers may vary, but its international quality does not. Entering through the main door, guests are greeted by a wonderful aroma that comes from quality meats being cooked to perfection. But there's more than meets the eye (and nose) at Boy'N'Cow. The dining venue's speakeasy bar – located on the second floor of the compound – hides a pleasant surprise for liquor enthusiasts looking to indulge their taste buds with quality post-dinner pre-party drinks. Helmed by a young, aspiring mixologist, Bar Head Cakra, has won an array of mixologist competitions around the island. The Boy'N'Cow speakeasy bar cocktail list will fulfill every guest's desire for quality drinks, and spark new appreciation for modern cocktails. The classic selection will not disappoint either; especially the mind-blowing 20day barrel aged negroni which will provide unforgettable moments at the bar. Made

ROSELLA MARGARITA

from premium gin, campari and sweet vermouth it is aged in white oak barrels for 20 days to create a complex smoky and smooth sherry aftertaste. The extensive selection of single malt whiskey adds another welcome dimension for guests. Boy'N'Cow Meat Boutique (boyncow.com)

• Summer Love • Rosella Margarita • Barrel Aged Negroni

best ils ockta

BALI

SHISHI, IZAKAYA LOUNGE & NIGHT CLUB

lluminated in three stories of light, ShiShi stands as Seminyak’s most vibrant nightlife venue. Your night begins in Izakaya lounge, the Oriental influence apparent from the exquisite interior and Japanese-inspired menu. With expectations sufficiently elevated, a glance over the cocktail menu reveals a collection of signature drinks, each with an enticing list of ingredients. ShiShi promises a unique culinary journey, while the island’s best DJs set the vibe for a great night of food, drinks and dance. Much like its meticulous selection of food, ShiShi’s cocktails are also a work of art. The food and drinks are all an extension of the experience, and as one of Bali's most illustrious nightlife venues, impressing guests has been its nightly service routine, with an abundance of opulence, and a cocktail menu to match. So how do you design a cocktail menu worthy of such a bar? With some sugar and spice and all things alcoholic - and a little help from a master mixologist like Jonathon Jeannenot. Highlighting some of ShiShi's favourite concoctions, Jonathon recommends his personal top three picks for dinner enthusiasts, beginners and experts alike. First, there's Lavender Ananta, a perfect blend of Gordon’s Gin, lavender honey liqueur and citrus for a sweet and fruity flavour, grounded with liqueur. Then there is Kyuri Sour, another Gordon’s Ginbased cocktail, this time combined with

LAVENDER ANANTA

cucumber, basil syrup, citrus and aquafaba for a fresh infused botanical taste bolstered with gin. If you opted for a more tropical flavour to enhance Bali island's immaculate vibe, Shikoku Beach is a must-try, made from Captain Morgan White, calamansi, cinnamon and pineapple juice. It can be considered as pirate’s mardi gras. ShiShi, Izakaya Lounge & Nightclub (shishibali.com)

• Lavender Ananta • Kyuri Sour • Shikoku Beach

BALI

THE SHADY FOX

best ails cockt

cocktail parlour where glamour, roulette and late-night entertainment are the focus, The Shady Fox invites guests to surrender into a playful night of nostalgic fun. The premise of Shady Fox is based on a syndicate of mobsters involved in the illegal production of exporting and importing alcohol, deriving their power from robbery, violence and illegal gambling. Having developed strong connections to both the underworld and political scene, The Shady Family decided to extend operations to London in the 1930s. The Shady Fox is a clandestine gambling room secretly located in the dark alleys of London’s underworld. This engaging narrative already makes The Shady Fox stand out from its counterparts and establishes it as a drinking den with playful menus. Games-inspired cocktails and twists on classics make for a theatrical sipping experience built around immersive presentations, multi-sensory elements and a hefty dose of 1930s’ vintage flair. Surprise your palette with one of The Shady Fox's signature cocktails, such as Queen of Hearts crafted from distilled berry gin, cherry liquor, clarified lime, simple syrup and red wine, or Grace's Secret, which blends Monkey Shoulder infused with black pepper

RIDOTTO

lemon, Orgeat syrup and simple syrup. Meanwhile, the venue's take on the classic Mezcal Negroni meticulously combines mezcal Montelobos, tequila milagro, vermouth, fortified wine and Campari for a smooth after sunset drink. The Shady Fox ( @theshadyfox__)

• Queen of Heart • Ridotto • Mezcal Negroni

JONATHAN JEANNENOT

best ils ockta

BALI

THE FORGE

ith a fine balance of class and comfort, The Forge is a home away from home offering a menu designed around what guests remember from their hometown’s pub. At this cosy venue, meals are complemented by a wide selection of craft beers, wine and signature cocktails. The centre of a great pub is its bar. The place we gather to enjoy a drink, share stories and make new friends. Behind the bar is the mixologist. The one whose job is to balance the delicate tastes of sweet, sour and bitter into a fine menu of cocktails. For this job, The Forge brought in French mixologist Jonathon Jeannenot to curate a range of signature drinks. Beginning with a canvas of premium spirits, flavours were crafted to balance citrus, spices, bitters and a variety of herbs. Shaken, stirred or infused with botanicals, The Forge cocktails are a gallery of artisan perfection. The finest beverages to compliment any bar worldwide. At our request, Jonathon selected three of his favourites to present to Exquisite readers. For a smooth tropical taste, guests can order Soft Bellows; a fine combination of Smirnoff Vodka, vermouth, citrus, elderflower and pineapple creating a burst of springtime flavour. Then the venue’s titular The Forge mixes Jim Beam bourbon whiskey, campari, cinnamon, citrus and pale ale for bold and earthy taste with a citrusy ray of sunlight. Finally, The Bramble combines Gordon's Pink Gin, blueberry, liqueur, citrus and fresh mint for a minty, berry taste, with the body of liqueur. The Forge (forgebali.com)

• Soft Bellows • The Forge • The Bramble

THE FORGE

BALI

ituated conveniently on Seminyak Beach, Seasalt offers meticulous seafood-based goodness in a stunning dining venue. The eclectic interior design, enhanced by its perfect beach location, has a great layout, especially the outdoor tables at sunset. With a deep focus on sustainability, Seasalt’s seafood is wild-caught and sustainably harvested from the waters around Indonesia. Partnering with Bali Sustainable Seafood, the local social enterprise provides highquality seafood that is sustainably fished. The restaurant also pays homage to locally sourced ingredients, such as natural and organic Kusamba salt from salt farmers in East Bali, who still produce salt the traditional way. Seasalt strives to implement its sustainable, zero-waste concept behind the bar as

SEASALT

best ails cockt

AT ALILA SEMINYAK well, reusing, fermenting, recycling and upcycling ingredients that would otherwise be discarded as trash. Think leftover fruit juices, fruit rinds and fruit seeds saved from the scrap heap, now strutting their stuff in exciting ocean-inspired signature cocktails. Seasalt also implements the use of edible rice straw to replace the use of paper and sugarcane straws. The rice straws have longer durability when in contact with water. In addition, as these straws are made out of rice, they are edible on it’s own, when deep fried to be crackers or when boiled to be pasta. One of Seasalt's most original and unique cocktail creations is Stretched Pineapple. A concoction inspired primarily by the idea of stretching the use of pineapple including every part – juices from the main body, fermenting the skin for a surprise twist, and the leftover from the juice to snack on. By fermenting

leftover pineapple skin and leaves, Seasalt has successfully made its own liquid base for this unique one-of-a-kind refreshing cocktail. Another of Seasalt's noteworthy signature cocktails is La Mer, a distinctive and tasty concoction that features oyster-infused vermouth, made by cleaning, crushing and soaking leftover oyster shells in aromatic fortified wine, served along with fresh thyme from the bar's own organic garden. Signature drinks like Aged Fruit are made using organic syrup created from avocado pits. Seasalt at Alila Seminyak (seasaltseminyak.com)

• Stretched Pineapple • Aged Fruit • La Mer

LA MER

best ails cockt

SINGAPORE

ATLAS BAR

he world-class eclectic Singaporean ATLAS Bar just launched its new drinks menu, Sense of Place, taking inspiration from Art Deco architectural wonders. Developed by Head Bartender Jesse Vida and the ATLAS team, the new menu explores the lively spirit and energy of European Art Deco architecture, as well as shared connections between past and present. Expect an innovative array of cocktails through ATLAS' Sense of Place, featuring curious ingredients and many unexpected, yet delicious flavour combinations. Sense of Place is divided into seven chapters, each with a whimsical illustration of a European Art Deco landmark, beautifully displaying unique and ornate traits of each building, from iconic Battersea Power Station and Teatro Éden, to lesser known Art Deco compounds such as Helsinki Central Station.

VANDA MIST

best ails cockt

In Chapter Six, Electric Powerhouse, represents the aforementioned Battersea Power Station of London through Vapour Guide cocktail. A spirit-forward and vivacious blend of peach oolong-infused American vodka, English gin, bianco vermouth and rosé aperitif. ATLAS Bar (atlasbar.sg)

• Vanda Mist • Anethum Granite • Vapour Guide

SINGAPORE

TIPPLING CLUB

stablished in Dempsey Hill in 2008, the award-winning Tippling Club currently spans into three shophouses at 38 Tanjong Pager Road and features an ample bar and dining room. The Chef-Owner Ryan Clift's brand of modern gastronomy is fun, playful, and fresh. It imbues the dining experience with a sense of excitement and a dramatic touch of theatre. Just recently, Tippling Club unveiled its innovative new bar menu A Guide to Modern Drinking, Volume II, a grand continuation of the story told in the previous Volume I, launched in late 2019. If Volume I explored the past and present drinks through the lens of classic French dishes crafted by culinary maestro Auguste Escoffier, Volume II will take a more artistic approach; drawing inspiration from modern art and celebrated artists. Each drink tells a unique story of the piece it pays homage to.

For example, its opening chapter, Luminary Landmark captures the glamour of Parkview

Square where ATLAS resides and invites guests to partake in wholly noalcohol, world class cocktail experiences, featuring drinks including Vanda Mist, a bittersweet, creamy non-alcohol cocktail made of fresh grapefruit, almond syrup, salt, cinnamon and cream served on crushed ice.

Conceived by Chef Ryan and Head Bartender Andrew Loudon, the menu of A Guide to Modern Drinking, Volume II, features seven distinct categories in a widerange of drink styles; Champagne Cocktails, Cocktails, Rocks, Highballs, Through the Ages, Mocktails and a section dedicated to Classic Cocktails using Lord Ryan’s Prohibition Gin, Tippling Club’s exotic spice-driven collaboration with Prohibition Liquor Co. Across the sections, each concoction translates an artistic masterpiece into a drinking experience. Highlights include the savoury and herbaceous Ciphers & Constellations, the Basquiat-inspired Untitled Skull and the Andy Warhol-inspired Dollar Sign, which blends LOUIS XIII, Champagne and Okinawa Kokuto sugar and bitters for the ultimate taste of luxury. Tippling Club (tipplingclub.com)

DOLLAR SIGN

• Dollar Sign • Ciphers & Constellation • Untitled Skull

HONG KONG

estled at the 118th floor of ICC (International Commerce Centre) Hong Kong, 490 metres above sea level, OZONE proudly positions itself as one of the highest bars in the world.

OZONE The Ritz-Carlton, Hong Kong's drinking venue provides inventive cocktails and lavish meals with blue-hued ambience and a striking view of Hong Kong’s skyline from a vantage point. A masterpiece crafted by Japanese interior design company Wonderwall, OZONE aims to create an Edenic Experiment for guests; a man-made environment of nature in an imaginary world. Guests can experience the intricate themes from the bar's exclusive elevators, where walls are decorated with leaf vein-patterned leather of various sizes.

HONG KONG SKYLINE

The OZONE's signature cocktail, Hong Kong Skyline, is made to symbolise the hotel's advantageous location and philosophy. It consists of a combination of Zacapa 23 Years, absinthe, oolong tea syrup, pink grapefruit, lime, Dom Perignon foam, chocolate stones and lavender smoke for a unique blend of sweet, sour and refreshing aftertaste.

For a to-share drink, the bar serves several enticing creations, such as the eclectic Fragrant Negroni (Tanqueray gin sous-vide grapefruit peel, Mandarine Napoleon, Regal Rogue Daring Dry vermouth) best served over ice with grapefruit garnish, or the exquisite Old Fashioned with a twist, which combines Earl Grey-infused bourbon, chocolate bitters and vanilla syrup. Indulge in these meticulous signature cocktails with an exotic selection of Asian tapas and Japanese specialities, while enjoying DJ beats and the captivating vistas of the city and Victoria Harbour below. A mile-high experience indeed! OZONE (ritzcarlton.com)

• Hong Kong Skyline • Fragrant Negroni • Old Fashioned

HONG KONG

TERRIBLE BABY

best ails cockt

on't let the cheeky name fool you, Terrible Baby is in fact one of Hong Kong's most renowned drinking dens to date. This new award-winning venue is located within the emerging, gritty and authentic Kowloon neighbourhood of Jordan, a burgeoning and bold creative scene to enjoy live music and meticulous craft cocktails. Terrible Baby's unusual name is a literal translation of the French phrase L’Enfant Terrible. It refers to a group of young, passionate and fearless creatives who take inspiration from the Dadaist art movement. The venue provides a platform for local and overseas guests to enjoy live music, experimental audio-visual projects and more, alongside an offering of innovative and unexpected sustainably sourced drinks.

GONZALEZ CHOICE

into the thriving scene as they move between floors. One of the meticulous must-try artisanal cocktails here is Gonzalez Choice. Made from infused rosemary gin, Punt E Mes, Fernet Branca and peppermint bitters, Located on the 4th floor of Eaton HK, Terrible Baby is accessible from Pak Hoi Street this cocktail will act as a perfect apéritif with via a dedicated neon-lit escalator, or the hotel’s herbal and sharp aftertaste. retro glass elevators, which provide a glimpse Terrible Baby (terriblebaby.com)

• Gonzalez Choice • Crybaby • Rebel Hell

GOURMET | Jakarta

The Art of

Indonesian Fine Cuisine Established with the concept of natural fine dining, celebrating Indonesia's rich culinary diversity, Bungarampai serves culinary delights from around the nation's archipelago under one roof in a historical landmark building. –

By Rizky Adityo

NASI DEWATA

fficially established on 7 July 2007, Bungarampai is built on the spirit of preserving and promoting the quality of authentic Indonesian cuisine. The restaurant's singular venue also once served as a witness to many of Indonesia's national personages as they master-planned the birth of a new nation. In Indonesia, Bungarampai means a traditional colourful bouquet of assorted blooms especially prepared for celebratory occasions. Either as a traditional flower arrangement or a turn of phrase for anthology, it entails a profound connotation of unity in diversity. Residing in an elegant piece of colonial architecture located at Jalan Teuku Cik Ditiro in a prestigious area of Menteng, the building was once the meeting point for Indonesian national figures during the Revolution era. It still maintains the original structure with a classic exterior and interior design, which blends harmoniously with the modern environment. After renovation in mid-2013, Bungarampai has been transformed into a three-story restaurant that can accommodate approximately 300-600 people for various types of events. While still embodying a romantic colonial nuance, the interior is also embellished with a blend of bold colours such as black, grey, and gold together with eclectic decorations. The interior design highlights an array of Palembang ornaments such as framed Songket cloth, carved cabinets and various lacquer decorations on certain corners. Paying homage to this unique heritage, Bungarampai serves as a culinary portal within a unique botanical theme. Every entrée is prepared with impeccable perfection and served to be as visually appealing as it is flavourful. Whether it is Nasi Seruni, Nasi Bali Dewata, Sate Marangi, Ayam Tangkap, Sate Lilit Uluwatu, Salad Kecipir or Sayur Lodeh Gedongan, each dish is prepared using authentic Indonesian recipes dating back to ancestral roots, yet still in tune with today’s palate. Every Sunday morning, the restaurant's Toko Kueh also serves a Sarapan Pagi or breakfast menu with a diverse special buffet of Indonesian delicacies. Bungarampai is renowned for several prestigious accolades throughout its

SAYUR LODEH GEDONGAN

existence, including the Anugerah Adikarya Wisata 2019 from the Governor of Jakarta, and has been named one of Asia's Finest Restaurants by The Miele Guide three times, while also receiving an IGC Certificate from the Indonesian Gastronomy Community. It has also served some prominent high-profile figures and international conferences, including World

Bank Group Spring Meetings in 2017 and 2018 in Washington DC, Indonesian Night at World Economy Forum Davos in Switzerland from 2015 to 2020, the International Monetary Fund, Ministry of Foreign Affairs, and the Presidential Palace of the Republic of Indonesia. Bungarampai ( @bungarampai.restaurant)

GOURMET | Bali

A SELECTION OF DISHES AT BONITO FISH BAR

CASUAL OCEANIC EATERY Always at the forefront of meticulously prepared, refined gourmet dining, Chef Maurizio Bombini of MAURI and Chef Don Vito have joined forces to create Bonito Fish Bar, a new dining destination on the island serving fresh seafood inspired by their childhoods. By Rizky Adityo

100

ituated in the trendy area of Umalas, Bonito Fish Bar is a seafood venue that is quickly getting rave reviews from discerning diners in Bali, who are wowed by the next level gastronomic experience presented by highly experienced chefs Maurizio Bombini and Don Vito. From the outside, the two-storey restaurant offers a calming earth-tone vibe that invites diners to take a peek behind the glass door. Inside, the open kitchen and long bar offers a convenient place to dine, complete with a glass display showcasing an array of fresh fish and seafood that is 80 percent sustainably caught from local waters. Offering something new and refreshing, the restaurant also provides freshly cut fillets and shellfish from the counter section to be cooked at home. Open daily for lunch and dinner starting from 1 March, the menu is inspired by the shores of Puglia in South Italy where locals enjoy their seafood raw or cooked. In the raw section, oysters from Lombok or Japan are available to whet the appetite before the main meal. If you’re looking for something grander, try the Bonito Seafood Platter which is perfect for sharing and is filled with oysters, yellowfin tuna, salmon, sea bream, cuttlefish, Hokkaido scallop, mud crab, Japanese prawn and a steamed king prawn. Moving on to the house signatures, the Tuna Tartare is a must-try with yellowfin tuna, salsa tonnata, black olives, capers, radish and fennel. Not a fan of raw fish? Don’t worry because the restaurant also serves a wide range

MAURIZIO BOMBINI & DON VITO

of cooked dishes, including deep-fried choices such as Jimbaran Crunchy Prawns, Bonito Fish & Chips and Fritto Misto. Want something to fuel up before enjoying the island’s buzzing nightlife? The Rosetta Sandwiches are great. Try the Soft-Shell Crab Tempura with ponzu dressing and pickled papaya, or the Tuna Tartare & Stracciatella which is filled with plenty of yellowfin tuna, lettuce, red onion, eggplant and salsa verde. Not to be missed is the grill section, which consists of barramundi fillet, king prawns, fish skewer and octopus. No meal is complete without a dessert, and the restaurant’s sweets do not disappoint;

the homemade yogurt cheesecake, Valrhona chocolate, gelatos, coppa bonito and sorbets can easily satisfy any sweet tooth. In addition to the food, Bonito Fish Bar also offers a wide range of drinks to complement the meals. The Bonito Spritz is refreshing with Prosecco, Select Aperitivo, passion fruit and elderflower. For something more classic, try the Limoncello Mule. If you’re in the mood for wine, the restaurant also carries an outstanding list of wines, from red, white, sparkling to rosé. Bonito Fish Bar (bonito-fishbar.com)

TUNA TARTARE & STRACCIATELLA ROSETTA

101

GOURMET | Bali

LAVISH INDIGENOUS DELIGHTS The Kelusa unveils endless delights through the launch of its new lavish menu. By Billy Bagus

GADO-GADO

102

CAKALANG WOKU

et on the edge of a lush valley, overlooking Ubud's panoramic verdant greenery, The Kelusa of Samsara Ubud is a dining venue serving gourmet dishes bursting with authentic Balinese and Indonesian flavours. The restaurant just recently introduced its new menu so diners can indulge in some of Bali's finest local produce, served up with flair and style. Showcasing Chef Iwan’s innovative ideas of combining local ingredients with meticulous touches and modern cooking techniques, The Kelusa pampers guests seeking an upscale dining experience in Ubud's tranquil setting. The menu is divided into three different concepts, each reflecting the richness of Indonesian spices in an artistic dining experience; Local Delight, Modern Indonesian with a twist and Classic.

COLENAK

gastronomic presentation that elevates the traditional look and taste. Complementing the delectable dishes, The Kelusa also provides an array of locally inspired and handcrafted signature cocktails, such as Samsara Snifter. This refreshing concoction is made by precisely combining tequila, homemade lemongrassginger sweet infusion and ginger beer topped with vanilla passion foam.

rich Indonesian heritage, combining the country’s traditional elements with a variety of organic, handmade materials, layering the luscious space to make the dining venue a refined destination.

"At Samsara, we constantly push ourselves to break the boundaries,” said the founder of Samsara Ubud, Bayu Sarwono. "Providing a new and memorable dining experience to our valued guests is just one of them. We look forward to welcoming To further captivate guests into an indulging guests on this exciting culinary journey in a new space,” he concluded. culinary journey, The Kelusa's interior is fully revamped with a fresh look and The Kelusa at Samsara Ubud feel. The stunning new design highlights (samsaraubud.com)

Highlights of The Kelusa's new tantalizing menu include Cakalang Woku (grilled tuna stacked on a bed of charred leek and confit tomatoes in spicy turmeric broth), Gado-Gado (Bedugul vegetable, citrus peanut, quail egg garnished with tempe crumble), and Sate Ayam (meat wrapped around lemongrass stalk with peanut sauce, accompanied with rice crumble, roasted shallot and glazed carrot). Conclude the journey on a sweet, memorable note with a comforting Indonesian dessert, such as Kolak Pisang (sweet caramelised banana, pearl tapioca, pandan jelly and vanilla crouton). Each dish is thoughtfully crafted with a

GETHUK

103

EXQUISITE COCKTAILS

THE MEZCAL

MYSTIQUE

Los Danzantes Destilaría aims to introduce mezcal as something beyond a potent distilled drink, but also a lifestyle built on strong Mexican cultures and values. By Rizky Adityo

Often misunderstood as the less popular cousin of tequila, mezcal has gained recognition over the past few years. Originating in Mexico, the distilled alcoholic drink is generally made from different varieties of agave plants. By this definition, tequila is actually a part of the bigger mezcal family. There’s an old saying in the country, “Para todo mal, mezcal, y para todo bien, tambien”, which means “For everything bad, mezcal, and for everything good, too”. Out of its elusiveness, one thing is clear, mezcal is more than just a drink – it’s a culture that is deeply

104

rooted in Mexico’s traditions. And that is what Los Danzantes aims to highlight with its brand. As a group, Los Danzantes comprises several brands with one mission: to revalue and enhance the gastronomic and cultural richness of Mexico. With Los Danzantes Destilaría, the brand does not only want to put mezcal on the international spirit map but also the meticulous labour and artisans behind it – the figurative spirit of the literal spirit, if you will. The distillery runs on important core values: recognition of the product origins, and

commitment to the communities where the brand is based and where materials are sourced – all with clear visions of respecting the environment and promoting the development of art and culture in Mexico. The brand’s ideals are complemented by the authenticity of its artisanal process, ensuring diverse, high-quality mezcal products. This process includes: manually harvesting mature maguey (a type of agave plant), cooking the maguey in a cone-shaped woodfired oven, milling cooked maguey with a stone mill pulled by a horse or mule, using a natural and spontaneous fermentation process in wooden tanks, using double

discontinuous distillation in a copper still, and ageing in wooden barrels made from white French and American oak. With a total of three original variants and two additional specials, Los Danzantes Mezcal Joven has received outstanding accolades, such as a bronze medal from San Francisco World Spirits Competition 2007, a gold medal from Spirits Selection by Concours Mondial de Bruxelles 2016, and recognition from Craft Spirits Awards Destille Berlin 2017. All the hard work and love poured into the mezcals has paid off. Los Danzates Mezcals gained not only recognition from the professionals, but also quite a following from spirit enthusiasts. Generally offering deep and smooth flavours, these mezcals are must-haves to guarantee good times – be it rowdy, or substantial moments in life. Los Danzantes is available in Indonesia and imported exclusively by Pantja Artha Niaga. Mezcal Los Danzantes Destilaría (mezcallosdanzantes.com)

TASTING NOTES

JOVEN

REPOSADO

AÑEJO

ABV: 47% Colour: Transparent Aroma: The well-balanced aromas of roasted maguey enhanced by green herbs and sharp freshness. Palate: The strong lingering notes of roasted agave and green herbs are complemented with light, refined flavours of fresh fruit, and wrapped with a persistent wood and smoky long aftertaste.

ABV: 43% Colour: Mahogany Aroma: Smoky with earthy accents, notes of vanilla and maple syrup. Palate: Well rounded, elegant on the palate, with a prolonged aftertaste of coconut, vanilla, wood and damp wood.

ABV: 46% Colour: Crystal-clear amber Aroma: Light notes of soil, smoke, ripe fruit and caramel. Palate: Strong and sophisticated flavours of vanilla, wood and cinnamon, topped off with a touch of redwood.

105

EXQUISITE COCKTAILS

PAST-INSPIRED

F U TU R E

Drawing inspiration from the qualities that make the brand great, Benriach Distillery presents an outstanding flavour-forward Single Malt portfolio, enhanced by a fresh look. –By Rizky Adityo

106

TASTING NOTES:

The Original Twelve ABV: 46% Colour: Golden bronze Aroma: Rich maple honey, cocoa and baked forest fruit. Palate: Maraschino cherry, baked orange and hazelnut, with a lingering sultana and spiced mocha finish.

DR RACHEL BARRIE

ating back to 1898, Benriach Distillery was established by founder John Duff in Speyside, the Scottish region known as the home of the world’s leading distilleries. Among more than 60 distilleries in Speyside, Benriach is one of two that still practice traditional floor malting on-site, and is known in particular for distilling three variants of whisky: classic unpeated, Highland peated and triple distilled. As the cherry on top, Benriach also takes pride in its expansive and eclectic array of curated casks from around the world. After more than 120 years of excellence, the distillery has introduced a revamped look to the brand’s outstanding flavour-forward portfolio. With a new face inspired by the Benriach’s creative heritage and Speyside’s natural environment, Master Blender Dr Rachel Barrie led the team to artistically craft the portfolio, highlighting the diversity and versatility of the distillery’s bountiful orchard and offering elaborate hues and flavours. Dr Barrie explains that the newer range perfectly marries tradition and innovation, which are central to Benriach’s story. “Inspired by the 1994 bottling of the Original Ten, with its fruit-laden complexity and smooth, rounded taste, the new range re-imagines the 1898 origins of Benriach, brought to life in the 21st century through fusing distilling styles with extraordinary casks.” “In the new Original Ten, a more richly flavoured, rounded malt character might be discerned, whilst The Twelve balances

richly sherried malt with added layers of fruit complexity, reaching a pinnacle at 12 years old. The new Smoky Ten and Smoky Twelve explore the sweet smokiness of Benriach, enriched through innovative combinations of rum, virgin oak and marsala casks interwoven with more traditional bourbon and sherry,” Dr Barrie continues. “The new Benriach range is for those open to new possibilities, building on a wealth of experience and tradition. I invite the drinker to join me on this creative journey, as we explore the rich rewards of Single Malt whisky.” The new Benriach portfolio is lined up with more flavours and features that will make whisky connoisseurs gleeful. Longtime followers can enjoy the new recipe for Benriach’s richly sherried 12-year-old whisky with interwoven port and bourbon casks, included in the Core Range, in addition to the Original Ten. There is also the premium selection of Twenty-One, Twenty Five and Thirty Year Old Single Malts, showcasing rare qualities resulting from a longer period of maturation in diverse oak casks. Keep an eye on the limited-edition Malting Season expression, crafted to celebrate the traditional floor malting on-site method. The aforementioned are just the tip of Benriach’s new portfolio’s greatness, with more products, programmes and facilities to discover. Benriach is available in Indonesia and imported exclusively by PT Pancaniaga Indoperkasa. Benriach Distillery (benriachdistillery.com)

The Twenty One ABV: 46% Colour: Honey gold Aroma: Berry fruit, orchard apple, wild honey and mountain oak spice. Palate: Candied grape, rich cocoa, smoked pine nut, finishing with caramelised pear and honey smoke.

The Thirty ABV: 46% Colour: Mahogany Aroma: Stewed plum, baked orange, smoked walnut, cinnamon cocoa. Palate: Dark fruit, manuka honey and chocolate raisin, finishing with a long and complex smoked honey.

107