Exquisite Taste Volume 35 by EXQUISITE MEDIA

HOT REVIEWS

MEATSMITH // PATTY & SONS // AND MORE!

T HE L A NGH A M'S GE N T L E M E N

MAGNIFIQUE

SANCTUARY

Experience refined luxury amidst our Magnifique 5-Star beachfront getaway with beautiful tropical landscapes, authentic Balinese charm and personalized services.

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

PUBLISHER’S NOTE

Remarkable Restaurants

t Exquisite Taste, we have an unrivalled penchant for exceptional dining experiences. A great restaurant is more than delectable flavours, it’s about the ambience, the service, the accompanying drinks, and the effort that goes into creating a dish. It’s the whole package. For this issue of Exquisite Taste, we would like to show our appreciation of the top restaurants that have become favourites among discerning diners. Join us on a journey to Jakarta, Bali, Surabaya, Singapore, Hong Kong and Bangkok as we explore 50 of the best restaurants. To keep you in the know, our What's Happening pages are full of new dining venues that you should keep an eye on, as well as some exemplary brunches for a weekend treat. Our Gourmet pages introduce Jakarta’s popular culinary hangouts Meatsmith and Patty & Sons. We also talk to inspirational figures in the hospitality and F&B industry. From general managers of five-star hotels – such as Alexander Poindl from The Langham, Jakarta – to restaurateurs who run the hippest dining destinations in Jakarta, like Edo Widjaja, the man behind popular restaurant Meatsmith. With the summer holidays coming up, we have prepared three holiday destinations that are ideal for your getaway, from The Langham, Jakarta and The Gaia Hotel Bandung, to Mandarin Oriental, Singapore. For the final wrapup, we have news from the wine world, including a new campaign from Penfolds. Don’t forget we also publish our in-depth magazines on our websites and have great apps for you 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 App Store or Google Play. From all the team at Exquisite Taste, we wish you a scrumptious read and stay safe. Cheers! Lenny Marlina Tanu lenny@exquisite-media.co.id CEO & Publisher

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On the cover (left to right): Daniel Edward, Chrestian Pesik, Sam T. Nahawi, Alexander Poindl, Ivan Leonard Mangundap, Serhat Mizrakli, Ball Yau & Federico Alan Tiseyra Venue: The Langham, Jakarta

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CHIEF ACCOUNTING OFFICER Evy Mariana Tanu PUBLISHING ADMIN MANAGER Yunita Nugraheni PHOTOGRAPHY CONTRIBUTORS Denny Mirrorcle Indra Leonardi 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.

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4 II

CONTENTS

VOLUME 35

15 22

• 12 WHAT'S HAPPENING

We're keeping up-to-date with the latest happenings in the industry. From new eateries in both Jakarta and Bali, to the reopening of COMO Shambhala Retreat, we give you an in-depth look into the news. Furthermore, let us take you closer to weekend indulgences by highlighting the best weekend brunch offerings in both Jakarta and Bali.

• 41

• 42

CALENDAR

SOCIETY

With the world slowly going back to normal, exciting events around the world are awaiting. In Bali, Ubud Food Festival will be held from 24 to 26 June 2022, meanwhile, the famed Maybank Marathon is returning on 28 August 2022.

Take a peek into high society with this series of photo collections from the finest events in Jakarta and Medan, including Bvlgari's private event held at JW Marriott Hotel Medan, and the launch of Jameson Black Barrell.

6III

GROUP

WE CREATE emotions. Inspired moments. culinary awe. STORIES THAT GROW BUSINESSES.

Tavolo is a boutique hospitality group based in Bali that specializes in the development and management of concept-inspired venues.

Pertokoan Semer Jaya, Jalan Raya Kerobokan, Bali info@tavologroup.com | +62 819 1709 0749 | tavologroup.com

CONTENTS

VOLUME 35

• 48 FASTLANE With electric motor and battery technology developing at breakneck speed, the natural step for manufacturers was to develop electric vehicles (EVs) that combine luxury and genuine sports performance.

• 54

• 58

STYLE

FASHION

This is the season to be versatile! Pair timeless with trendy, classy with casual, playful with prim. We’ve got you pretty patterns in bold colours to rock the scene.

Whether you're in the mood for electric hues, or edgy and monochromatic grayscale, the wow factor is in the attitude. With a little sass and an enchanting je ne sais quoi, any look is a theatrical work of art that will turn heads.

8IV

Surprisingly different...

B E AC H B A R The Beach Bar is a breezy spot for unwinding under the sun and stars. Take a break from the tropical rays and refresh with a thirst-quenching juice or cold beer. As sun gives way to moon, sink into the comfort of a daybed or armchair with an aperitif or an Alila signature cocktail, served with locally inspired snacks as beach music sets the mood for revelling and relaxation. alilahotels.com/seminyak/beach-bar

Ph: +62 361 3021 888

@alilaseminyak

CONTENTS

VOLUME 35

81 • 80 EXQUISITE'S 50 BEST RESTAURANTS A great restaurant goes beyond a menu filled with delicious dishes. It needs to have an idyllic ambience, imaginative concept, enticing complementary libations, or any other factor that creates an experience to remember. We take you on a sumptuous culinary journey through Jakarta, Bali, Surabaya, Singapore, Hong Kong and Bangkok and discover a curated array of 50 leading dining destinations.

123

68 • 64

• 122

INSPIRATION

GOURMET

Get to know the leaders of some Jakarta's finest hotels and draw upon some life-inspiring stories. Meet General Managers Sjefke Jansen, Andrew Abram and Alexander Poindl.

Exquisitely prepared gourmet dining is never out of style, so whet your appetite with succulent meats at Meatsmith, and classic American dishes at Patty & Sons.

V 10

WHAT'S HAPPENING

New Merriment at Mari

he Island of the Gods recently welcomed a new beachfront destination, offering a refreshing concept that Bali has been waiting for. Opened in March this year, Mari Beach Club brings all the vibrancy and fun a beach club can offer, infused with an exquisite and elaborate cultural presentation. Mari – which means an invitation in Indonesian – incorporates Indonesian traditional cultures and values, as well as Balinese elements in the concept, from architecture and design, to ingredients used in creating the signature tipples. Upon arrival, guests will be mesmerised by the club’s intricate and eco-friendly bamboo structures created by the famed Ibuku. In addition to the real Bali experience, Mari Beach Club is designed to take guests on a mini journey across Bali through its inspired design and experience. The reception area is known as The Dome, reminiscent of Bali’s majestic Mount Agung. From there, guests will descend the Subak-like tiered path, drawing inspiration from the Balinese rice terraces and its ageold irrigation system. The pools symbolise Bali’s endless rivers and ponds.

LEMO DIABLO, PARADISE SPRITZ, JAPANESE SAKOSHI BAY OYSTERS, SOY GLAZED GRILLED AVOCADO AND HERBS & MARI'S CLASSIC SHRIMP

Indonesian touches can be found here and there, such as the ikat-style linen on seating and uniforms that display traditional weaving techniques. The pièce de résistance stands tall in the form of a wooden holy swing, representing the unmistakeable culture of Bali’s Tenganan village. In addition to bamboo, natural elements like straw and wood make the club blend seamlessly with its surroundings, creating a venue that is truly Balinese.

In tune with the concept, the potent libations on offer here are mostly concocted with signature Indonesian ingredients, as well as local liquors like arak. Try Lemo Diablo for truly vibrant flavours, comprising kaffir lime leaf-infused, orange marmalade, salted elderflower, citrus, orange bitter, and house-made ginger beer. Mari Beach Club (maribeachclub.com)

WHAT'S HAPPENING

Redefining Luxury at Radisson Blu Bali Uluwatu

adisson Blu Bali Uluwatu reopens its doors to welcome back savvy and sophisticated travellers to the surfers’ paradise of Uluwatu with a refreshing twist on luxury. Set on the breathtaking Uluwatu cliff, the sleek modern design is imbued with cultural inspiration, resulting in accommodation that is chic, as well as homey. To top it off, the resort takes pride in its dynamic “Yes, I Can!” service ethos, ensuring an effortlessness stay. Comprising 125 rooms and suites, the resort’s deluxe rooms offer a generous amount of space at 58sqm and come with private balconies on upper floors and private sundecks on the ground floor. Each room and suite is complete with signature bathroom amenities, complimentary Wi-Fi, lavish bed linen, Internet Protocol Television and many more facilities to guarantee a delightful stay. Whichever room or suite you choose, you’ll be graced with the views of the ocean, the gardens or both. On the food and beverage front, Radisson Blu Bali Uluwatu has a delectable menu that includes everything from light nibbles to filling dinners. Lookout offers creative tapas and cocktail pairings while overlooking the ocean. Diners get surf-

inspired nibbles and drinks at Choka, Indonesian and international specialties at Artichoke, and hearty Italian dishes and wines at Filini. Visit SPA Esc for luxurious treatments that will revive your mind, body, and spirit using organic ingredients. The hotel’s gym is also fully equipped for travellers looking to keep up with their fitness while on holiday. In addition, daily scheduled activities are available for guests from morning stretching, pool volley ball and more.

The opulent facilities and flawless services at Radisson Blu Bali Uluwatu make the hotel an idyllic destination for many different kinds of travellers – families, young surfers, professionals, and those who are simply looking forward to doing nothing. But the best part about the impressive hospitality of Radisson Blu Bali Uluwatu is that the hotel is pet-friendly. So, yes, you can bring your beloved cats or pooches along on your tropical getaway. Radisson Blu Bali Uluwatu (radissonblu.com)

it’s Italian it’s Filini Restaurant Radisson Blu Bali Uluwatu, Jalan Pemutih – Labuan Sait, Uluwatu Opening hours 17.30 – 23.00 WA: +62 813-3750-9799 radissonblu.com/resort-bali

WHAT'S HAPPENING

Longer Days at Savâya

ajestically positioned amidst tropical greenery and on the sweeping limestone cliffs of Uluwatu, Savâya offers day guests a spectacular experience. With some of the finest food, drinks and facilities in the region, all complemented by firstclass resident DJ entertainment and regular international acts, Savâya is truly the ultimate lifestyle destination in Bali. After celebrating its first anniversary last month, Savâya day club is now open to the public from Friday until Sunday. Seamlessly blending local materials with panoramic views of the sparkling Indian Ocean throughout, Savâya offers something more than meets the eyes. For sun-seekers, the decked area by the curvaceous infinity pool is the ideal spot to

relax and soak up the music and vibes. Order from the extensive list of premium drinks and food from the comfort of your lounger, or check out the swim-up and main bars. The lounge, situated at the foot of the Grand Staircase, is a sophisticated space to cool down, meanwhile, Savâya Cube is the pièce de résistance. Sitting above the imposing gravitydefying bar and lounge deck, The Cube is a tower of shimmering silver and glass that explodes into life as the sun begins to set and continues after dark with vibrant light effects. For a select experience or a private event check out the exclusive Bungalows or the VIP Cabanas tucked behind the DJ Booth, where next-level luxury, personal service, a private plunge pool and insider access are the order of the day. Savâya Bali (savaya.com)

S AVAYA . C O M

DOORS OPEN 1 PM

WHAT'S HAPPENING

Chāo Cháo Turns One

ocated atop Alila SCBD Jakarta, Chāo Cháo celebrates its first anniversary with four nights of indulgence. The embodiment of Hong Kong’s glittering heritage dining and nightlife scene, Chāo Cháo Jakarta blends stylish, contemporary Chinese cuisine with sophisticated urban comfort and select entertainment. On 18 and 19 May, the eatery is hosting an intimate dinner for its loyal patrons in a specially curated DEN space. As reinventing tradition has been at the core of its culinary distinction, an exclusive six-course menu has been crafted by Executive Chef Chong Chee Wah highlighting only the finest ingredients, and Chinese cuisine heritage delivered with colourful and contemporary flair. The dinner starts with chàng shòu miàn, also known as longevity noodles, a Chinese tradition performed in the first year of life with the wish of a long life. Other dishes for the specially crafted dinner include Chāo Cháo Treasures, braised superior dried scallop soup, bamboo steamed Mutiara lobster, silky golden egg, Sichuan-style

BAMBOO STEAMED MUTIARA LOBSTER, SILKY GOLDEN EGG

stewed wagyu short ribs and black truffle, and 10 head abalone fried rice, before concluding the night with a fragrant and refreshing dessert, Le Rouge. As the weekend approaches, Chāo Cháo Rooftop is the place to be for the second part of the anniversary. On 20 May, DJ Dipha Barus is making his debut

performance at Jakarta’s most stylish rooftop venue. The next day, Patricia Schuldtz and P Double are taking charge at a place where bespoke mixology blends with a crafted music programme within the bustling high rises of the SCBD for a truly memorable weekend. Chāo Cháo Jakarta (chaochaojkt.com)

WHAT'S HAPPENING

Conscious Dining at Fivelements Retreat Bali

estled on the banks of the Ayung River, Fivelements Retreat Bali is an awardwinning eco-conscious wellness retreat that opened in late 2010 deeply rooted in the ancient traditions of Bali. It is the first of a new genre of wellness destinations bridging the wisdom of traditional healing cultures with innovative wellness concepts.

HOME-BAKED PUMPKIN SALAD

In addition to the delectable dishes found on the menu, guests can also enjoy a curated healing experience through Cuisine for Life Creating a space for travellers seeking The restaurant serves dairy-free and gluten- culinary retreat at Fivelements Retreat Bali. a better life transformation journey, the With this package, guests enjoy a bespoke free zero-waste cuisine while the finest eco-wellness retreat believes that highly journey featuring daily culinary training and freshest ingredients are sourced locally nutritious food plays important role in with objectives to create a balanced diet to support local farmers and promote nurturing, cleansing and healing the body, aiming for health, beauty, and longevity sustainable agriculture. As an example, the mind and spirit. And for that reason, Sakti benefits through food. Guests learn the burger patty is made from mainly beetroot, Dining Room offers daily epicurean plantbased cuisine as part of Fivelements Retreat carrot and black beans which have numerous key techniques of juicing, sprouting, fermenting, low-temperature baking and health benefits, especially for blood Bali’s transformational journey. dehydrating to preserve the nutrition circulation, eyes, and kidneys. The desserts and health benefits of each ingredient. are made from 60 percent raw food such as Fivelements Retreat Bali believes in the Meanwhile, guests enjoy the finest anticoconut milk, cashew nuts, almonds, cocoa power of plant-based, sun-produced, and ageing and naturally rejuvenating therapies and dates using un-baked and un-heated raw vegan, living foods that are rich in inspired by Balinese remedies. cooking methods to ensure the nutrition vitamins and enzymes. At Sakti Dining value from each of these ingredients is Room “aliveness” is being celebrated by Sakti Dining Room letting mother nature’s cuisine shine with all completely preserved. (fivelementsbali.com)

the exciting tastes, textures, vibrant colours and pure flavours.

Experience a new healing journey through the mystic culture of Bali

Fivelements Retreat Bali Banjar Batur Rening, Mambal, Abiansemal, Bali, Indonesia 80352 contact@fivelements.org | +62 361 469 206 | www.fivelementsbali.com

WHAT'S HAPPENING

COMO’s Comeback

olistic wellness destination COMO Shambhala Estate reopens its doors after a two-year hiatus. Sprawling across nine hectares of Payangan forest, with lush and picturesque natural surroundings, the estate offers expansive suites, residences and villas with private pools, in addition to an extensive array of wellness programmes. The COMO team is ready to curate and craft programmes based on your needs and preferences. You can choose from healthy exercises like yoga lessons (by resident yogi Monica Troiani) and a hydrotherapy session in the resort’s hydrotherapy pool, or revitalising treatments at the spa, inspired by age-old healing techniques. You can even have your dining programme tailored to your personal diet. Offering a bountiful healthy and nutritious menu, the culinary team at COMO understands the importance of delectable flavours – Balinese attire, a guide and a local priest. resulting in a hearty and fulfilling feast. From The Source, you can head further down to the heavenly Kedara Water COMO Shambhala Estate also offers Garden. Featuring three natural pools to natural excursions to refresh your body, swim in, the Eden-like venue also boasts mind and spirit. The retreat is home to elevated views of the Ayung River. The Source, an ancient holy water spring, where guests can participate in a Balinese Eager to welcome back guests who are water blessing ritual, complete with looking for a complete rejuvenating

journey, COMO Shambhala Estate invites guests to take up its reopening special rates, including a daily choice of 60-minute wellness treatment, healthy breakfast of COMO Shambhala Cuisine, access to daily scheduled activities, and a choice of elegant accommodation. COMO Shambhala Estate (comohotels.com)

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

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• 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 510 Hotels, Restaurants and Spas from seven of Indonesia’s big cities: Jakarta, Bandung, Bali, Surabaya, Semarang, Medan, Makassar, Batam, Bogor, Labuan Bajo, Solo, and Yogyakarta. (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. • 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.

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WHAT'S HAPPENING

New Dining

On The Block From eating at an Italian grandma's house, to enjoying a modern take on Betawi cuisine, we present four of the latest additions to the archipelago's culinary scene.

Sa’Mesa di Nonna

RED SNAPPER

oted as one of the best new restaurants in Bali, Sa’Mesa di Nonna brings people together over good food. Masterminded by three friends, Damiano, Paco and Michael, the restaurant elevates the Italian family dining experience to a new level. Guests will have to book seats instead of tables because unlike any other place in Bali, Sa’Mesa di Nonna only features one massive table, where guests will be served around 25 surprises from the kitchen in a family-style concept. Sa’Mesa di Nonna is designed to offer discerning guests a fun and familiar experience, with a heightened level of quality and exclusivity, from an engaging host who is present at every dinner, to the carefully curated playlist that accompanies your dinner. A vast array of house-crafted cocktails and imported alcohol are also available to complete the experience. Sa’Mesa di Nonna (samesabali.com)

The Wingery Bali

dding more diversity to the island’s culinary offerings, The Wingery Bali is a great place for you to relax and enjoy great food. As the name suggests, this restaurant prides itself on serving the tastiest chicken wings with an array of awesome sauces, including the classic buffalo wing, lemon salt, BBQ chipotle, or the aged chilli sauce. In addition to chicken wings, diners can also enjoy a mouth-watering selection of all-time favourites such as dry-aged burgers, subway sandwiches, classic Caesar salad or refreshing chicken wrap. Making sure your visit is not in vain, the restaurant also comes with a full-stocked bar and a team of great mixologists. Enjoy creative cocktails and ice-cold beers while kicking back with friends or family. The Wingery Bali (thewingerybali.com) CHICKEN WINGS WITH VARIOUS SEASONINGS

WHAT'S HAPPENING

Satoe Uduk

trip to Jakarta won’t be complete without a taste of authentic Betawi cuisine. While traditionally, Betawi food is served at home or at a humble street vendor, Satoe Uduk elevates the experience by combining the delicious flavours with a contemporary and chic design. Diners can enjoy both the picturesque verdant location, as well as signature dishes like Nasi Uduk and all its trimmings of Ayam Goreng, Sate Daging Sapi, Soto Betawi, Bumbu Kacang, and more. Located in the trending culinary destination of Pantai Indah Kapuk (PIK), Satoe Uduk makes an ideal destination any time of the day, any day of the week. Satoe uduk ( @satoe.uduk) SELECTION OF BETAWI CUISINE

Wabi-Sabi

uickly becoming a favourite dining spot for the city’s distinguished gourmands, Wabi-Sabi is the latest creation from the great minds of MDA Restaurants. Inspired by the beauty of imperfection, Wabi-Sabi offers a distinctive Japanese experience built around pristine seafood sourced from Toyosu market and various corners of the globe. Dishes and presentation are designed to highlight both the freshness and the quality of the ingredients that are used in the preparation. The Japanese-inspired restaurant introduces your taste buds to modern flavours that can be found in creatively made dishes, such as Temari Zushi, Duck Duck Foie, Kakubin Karubi and more. The experience is then elevated through indulgence in the curated collection of fine wines, sake, Japanese beer and aged Japanese whiskey.

Located in the heart of Kuningan, the restaurant is divided into three areas; the bar for pre or post-dinner drinks, the open dining space that overlooks the stunning cityscape and the five private dining rooms for small gatherings. Wabi-Sabi (mdarestaurants.com)

WHAT'S HAPPENING

The Brunch ROUND-UP Bringing you all the best brunch offers to elevate your weekend.

The Hermitage, a Tribute Portfolio Hotel, Jakarta

he historical hotel recently introduced a new dining destination, 1928, serving international cuisine. Discerning diners can now enjoy a weekend treat in the form of the 1928 Sunday Brunch, available every Sunday from 11.30am noon to 3pm. Bask in the all-you-can-eat experience, comprising scrumptious entrees, mains, and desserts, as well as à la minute delicacies prepared by Executive Chef Ferdian Tobing. To top off the experience, a drink trolley with a dedicated bartender roams the restaurant to craft mocktails and other beverages to your liking. The Hermitage, a Tribute Portfolio Hotel, Jakarta (marriott.com/jkttx)

BRUNCH SELECTION

InterContinental Bali Sanur Resort

BRUNCH SELECTION

he popular beachfront dining destination next to Sanur’s vibrant beach, Pier Eight Bali, has just launched a decadent Saturday Table Brunch. Start with Mediterranean-inspired light bites, and continue with an array of eclectic culinary offerings, complemented with delectable sides and flavourful sauces. Indulge in creative potent tipples, serving classic cocktails with a playful tropical twist. The regular package includes free-flow nonalcoholic beverages, but you can always make the most of the additional beverage package that includes local beer, house wines and cocktails. InterContinental Bali Sanur Resort (intercontinental.com/balisanur)

WHAT'S HAPPENING

Alila Villas Uluwatu

he iconic Uluwatu establishment brings the favourite weekend ritual to another level with its Lobster Brunch at CIRE restaurant. Serving an abundance of well-crafted crustacean dishes, the brunch also sees three kinds of Bloody Mary concocted by the skilled Head Mixologist Putu. In addition to savouring and sipping the aforementioned delights, guests get to make use of Alila Villas Uluwatu’s swimming pool, cabanas and poolside amenities. The brunch offers a sumptuous spread starring the batik lobster thermidor and all-you-can-eat appetisers, entrées and sweet treats. Alila Villas Uluwatu (alilahotels.com/uluwatu) FRESH OYSTERS

Alila Seminyak

lila Seminyak’s signature and award-winning beachfront restaurant, Seasalt is a favourite among weekend brunch-goers, with its classic Japanese-influenced signature seafood, enhanced with signature homemade sea salt. Available from 12pm to 4pm, Seasalt Seafood Brunch is made for those who want to experience a leisurely, indulgent Sunday. Relish in unlimitedto-order fresh seafood and vegetables, as well as a selection of wines and cocktails. In addition, you can also enjoy non-seafood dishes, like the extra tender wagyu and the tasty chicken yakitori accompanied by live music to set the mood. Alila Seminyak (seasaltseminyak.com)

W Bali – Seminyak

BRUNCH SELECTION

LOBSTER CROQUETTES

Bali – Seminyak’s Sunday Brunch at Starfish Bloo is one of the island’s legendary brunches, offering a tropical lifestyle with delectable culinary offerings. The creative Pan-Asian culinary creations on offer highlight the island’s fresh seafood, fruits, herbs and vegetables. Furthermore, the brunch showcases a varied array of sweet and savoury delicacies, with a special culinary surprise each week, such as locally source seafood on ice, Jimbaran seafood corner BBQ , and more. Opt for the beverage package, featuring free-flow wine, sparkling wine, deep cocktails, local beers, as well as juices and smoothies. Add to that the live DJ, spinning Sunday morning tunes, and you are all set. W Bali – Seminyak (wbaliseminyak.com)

WHAT'S HAPPENING

Sumptuous Sunday

ocated at Pullman Jakarta Central Park, Collage All Day Dining restaurant welcomes back its signature Sunday brunch and invites diners to bask in a bountiful array of dining delicacies. Available every Sunday from 12 noon, the brunch sees eclectic dishes, each packing delectable flavours, spread across exciting food stations. Priced at only IDR488,000++, the brunch is also prepped with entertainment for the whole family, including funny clown, magic show and even cooking class. For a limited time only, make the most of the restaurant’s special “Buy 4 Get 5” promotion, as well as an additional discount of up to 10 percent for Accor Live Limitless members, and a discount up to 25 percent with payment using a bank partner, terms and conditions apply.

The restaurant itself is a charming combination of modern design, mesmerising views and the ease of natural light. Located on the L floor, Collage All Day Dining provides an elevated culinary haven for you to enjoy quality time with friends or family. Collage All Day Dining (pullmanjakartacentralpark.com) 28

72-HOUR SHORT RIBS

WHAT'S HAPPENING

ALICE’s Culinary Adventures in Wonderland

nspired by the famous book by Lewis Carroll, ALICE is ready to invite you on a wondrous journey of inspired sweet bites and elevated food and beverage offerings. For imaginative minds, the idea of an afternoon tea might be closely associated with the legendary literature Alice’s Adventures in Wonderland – in particular, the Mad Hatter’s tea party scene. Now, The Langham, Jakarta is bringing the whimsical fantasy to life with the launch of ALICE, an elegant grand café inspired by Lewis Carroll’s aforementioned timeless tale. In addition to serving the hotel’s signature Langham Afternoon Tea – brimming with all the classic traditions, ALICE also presents the ALICE Langham Afternoon Tea, a modern and fun take on the ritual. Offering a fantastic selection of sweet and savoury bites, each dish offered has a story to tell. What’s even more impressive is, when it comes to sweet treats, Executive Pastry Chef Serhat Mizrakli ensures that no sugar or preservative is used.

ALICE is also home to delectably refined brunch and dinner menus, which comprise outstanding dishes like the signature Billionaire Burger and more. Whether you come in the morning, afternoon, or evening, ALICE is ready to welcome you with an unrivalled ambience that is playful and also

sophisticated, classy and yet casual. Opt for the outdoor seating for brunch, a table by the deli for afternoon tea, and the dining area for dinner. Head to ALICE’s bar to be awed by the largest gin selection in the city. ALICE at The Langham, Jakarta (langhamhotels.com/jakarta)

THE CULINARY TEAM AT ALICE

WHAT'S HAPPENING

Unveiling a Healing Destination

our Seasons Resort Bali at Jimbaran Bay proudly presents Bali's premier spa destination. Aptly named The Healing Village Spa, the venue sprawls across 2,000sqm in the 14-hectare oceanfront gardens of Jimbaran Bay. Offering 10 spacious spa suites – including six double rooms for couples, The Healing Village Spa is designed to look like it’s suspended above water. Open daily from 9am to 9pm for treatments, and from 6.30am for the fitness centre, The Healing Village Spa also features the Illume Room for vibrational massages on a bed made of crushed crystals, as well as sauna and steam rooms. In addition, the spa is also complemented by a yoga studio surrounded by scenic lily ponds, and an upper floor gym equipped with Life Fitness equipment. The spa is open for in-house and outside guests alike, and offers meticulously crafted rituals to ensure the best results based on your needs, and drawing on the healing power of colour therapy, gemstones, sounds, lights and plants. For example, the Celestial Light Ritual in the Illume Room is best for reconnecting with self, while couples looking for intimacy can opt for The Longevity Garden ritual.

“We feel blessed to have such strong cultural and community connections, and to be able to share Bali’s healing wisdom as an antidote to the challenges and pressures of modern life,” says Four Seasons Resorts Bali’s Regional Spa Director Luisa Anderson. “It is a privilege

for our expert therapists who bring their loving presence to each treatment, and we are excited to share our new spa and enhanced wellness programme with guests from all over the world.” The Healing Village Spa (fourseasons.com/jimbaranbay)

WHAT'S HAPPENING

Little Mediterranean in Padma Resort Ubud

he Pool Café & Bar at Padma Resort Ubud offers a new dining experience, showcasing Mediterranean flavours curated by the resort’s Head Chef Theodora Hurustiati – more familiarly known as Chef Dora. Dora brings almost 18 years of experience in the Mediterranean to craft a predominantly plant-based menu of minimally processed food, with an emphasis on a rich variety of herbs and spices. Set amidst Ubud's jungle, The Pool Café & Bar has an almost Mediterranean feel and the new menu, with inspirations from Italy, Spain, Greece, France and Middle East, uses only premium ingredients and locally sourced fruits and vegetables. Diners can revel in hearty dishes like sourdough Italian pizza cooked in a wood-fired oven, Italian-style tomato gazpacho, locally sourced organic artisan Greek halloumi cheese wrap with spicy yoghurt dip, chicken breast with Spanish romesco with charred leeks and smoky potato medallions, and more.

BARRAMUNDI IN SAOR

The Mediterranean touch extends to the dessert selection as well, offering Spanish churros with chocolate dip and French crème brûlée. The revamped menu has been tailored to suit kids’ palates, in addition to delicious selection that caters to vegetarian and gluten-free diners. The Pool Café & Bar (padmaresortubud.com)

WHAT'S HAPPENING

The Great Gateshead

midst the variety of dining and drinking experiences on offer in Jakarta’s Pantai Indah Kapuk (PIK) area, this onestop drinking destination offers a complete libation journey. Gateshead restaurant and pub elaborates the journey throughout the three storeys of its establishment. On the first floor, guests will see a bottle shop, showcasing an endless array of spirits and wines – from the popular ones to the limited editions – so, you can purchase your preferred bottles and enjoy them in the comfort of your home. FROZEN MOCKTAIL TUTTI FRUITY

However, you can also take your purchase upstairs and enjoy it in the dining area on the second floor. The indoor area on this floor is cosy and intimate, ideal for afternoon cocktails or late-night nightcaps, while the outdoor area is breezy and boasts refreshing views of the nearby mangroves. The dine-in (or should we say, drink-in) area extends to the lounge and balcony on the third floor. Even if you don’t purchase anything from the bottle shop, you can still enjoy classic cocktails like the Moscow Mule with homemade ginger beer, or Gateshead’s signature cocktails, like the Ronn Stop ‘Till You Get Enough with gin, homemade cucumber lime cordial, ice and slime of lime. So much more than just the extensive collection of liquid courage, Gateshead also offers a hearty, scrumptious food selection to go with the tipple of your choosing. If you’re in the mood for something savoury and crispy to munch on with your cocktail, choose the Full Bloom Onion Ring. However, if you’re ready for a heavyweight hearty dish, go for Gateshead’s customised burger, tailored to your liking. Gateshead ( @gatesheadjkt)

FULL BLOOM ONION RING

WHAT'S HAPPENING

Mouth-watering Weekends at Batam Marriott Hotel Harbour Bay

et on the picturesque Harbour Bay, Batam Marriott Hotel Harbour Bay is the ultimate holiday getaway that caters to all ages. Offering luxurious five-star amenities and facilities, the hotel is now hosting weekend indulgence with a tantalising Sunday Brunch overlooking the gorgeous open water. On the last Sunday of every month, Goji Kitchen + Bar is the place to be for anyone seeking to satisfy the taste buds. Located on the second floor of the hotel, the restaurant offers spectacular views of the ocean while also capturing the hustle and bustle of an international ferry terminal. From 12pm to 4pm, Sunday Brunch at Batam Marriott Hotel Harbour Bay features delectable dishes from around the world. Helmed by the only woman who holds the title of Director of Culinary in Marriott Indonesia, Chef Etha Pertamawati has prepared 80 dishes that are spread around 17 live cooking stations around the restaurant. Dive into Pan-Asian flavours, Arabic fare, Mexican touch and international live cooking

BRUNCH SELECTION

stations offering everything you want. Dishes such as the freshest catch of the day, salmon en croute, sushi and sashimi, Kambing Guling, beef kofta, homemade pastas, fish tacos and chicken Hainan are sure to make the tummy happy. In addition to these selections, don’t forget to enjoy the special dessert station where chocolate cake, bread butter pudding and more are available.

For a complete dining experience, the brunch also offers a drink package to go with your meal. For an additional charge, enjoy a freeflow serving of beer, wine, spirits, sparkling wine and cocktails. Making sure your visit is memorable, the Sunday Brunch features a classy jazz performance by a local artist. Batam Marriott Hotel Harbour Bay (batammarriott.com)

WHAT'S HAPPENING

A Mesmerising Ubud Experience

ffering tranquillity and serenity, Ubud has been a favourite for many travellers visiting the charming island of Bali. Surrounded by jungles and valleys, mystical Ubud is a great option for anyone looking to get away from the hustle and bustle of city life down south.

With so many great places to choose from, The Kayon Resort Jungle is making its mark as Ubud’s ultimate holiday destination with Wanna Jungle Pool & Bar. Overlooking the lush valleys and jungle forest, Wanna Jungle Pool & Bar is a great daytime venue for you while in Bali.

Inspired by the gentle curves of Bali’s famed Tegalalang rice terrace, Wanna Jungle Pool & Bar is spread over three distinctive levels. Each infinity pool is a refreshing body of water that lends itself to tropical relaxation and there is ample deck space to lie back and soak up the sun. Offering a collection of shaded cabanas and a unique circular seating pod, this picturesque venue recreates the ambience of an exclusive day club in a lush river valley setting. In addition to the breathtaking views, Wanna Jungle Pool & Bar is also a great place to dine and drink. Offering a full menu of Indonesian and western-inspired fare, the venue caters to every taste bud with dishes made from the resort’s Kepitu Bar & Lounge. For refreshing quenchers, pick your favourite from a long list of drinks ranging from soda, mocktail and creative cocktails. Wanna Jungle Pool & Bar is open daily for the pleasure of all in-house guests. Day passes are also available for outside guests who wish to experience the amazing facilities on offer. The Kayon Jungle Resort (thekayonjungleresort.com)

WHAT'S HAPPENING

A Home Away From Home

ocated only minutes away from the buzzing Andong Street in Ubud, The Pari Sudha is the first boutique homestay in the area to offer authentic Balinese living. Since its inception, The Pari Sudha’s main goal was to bring authenticity in the form of a high standard of hospitality and service. Surrounded by temples and local residential housing, The Pari Sudha’s eight bungalows are built right in the middle of a community, allowing every guest to connect directly with the neighbourhood.

day. Guests will feel the love of a mother's cooking in every bite, adding another authentic Balinese experience to their stay. From the famous nasi goreng to freshly baked goods, these mums will surely make your taste buds tingle. In addition to the special breakfast service, The Pari Sudha has also recently

opened Joglo Lounge. Overlooking lush greenery, this lounge is reserved for inhouse guests only to enjoy complimentary refreshments while enjoying the surrounding scenery. Local nibbles are served alongside premium Balinese teas and coffees. The Pari Sudha (theparisudha.com)

The Pari Sudha has recently introduced a new concept for its food and beverage offerings, enhancing the guest experience. Every morning, staying guests will have their breakfast specially prepared by two ladies living in the surrounding community as a way to welcome them into the family. Highly skilled in local cuisine, Ibu Putu Budi Yunari and Ibu Wayan Purnamani take charge of your morning’s nourishments, creating superbly delicious meals to power you up for the rest of the BREAKFAST SELECTION

WHAT'S HAPPENING

Fun for the Family

elia Bali has always aimed to go above and beyond while providing a fun and idyllic destination for family-friendly getaways. With its expansive tropical gardens, authentic Balinese setting, and adjacent whitesand beach, the resort's dedicated team takes pride in crafting a host of children’s programmes and activities, in addition to its children’s facilities.

With a kids’ swimming pool and playground, parents can rest easy knowing their children will be entertained. Add to that fun programmes like fish feeding, temple tour, fun dance, beach hunting, carnival, a bonfire with marshmallows, as well as Kids’ Movie Night under the stars, kids will be active all day long. To top off the aforementioned offers, Melia Bali ensures that you can relax while your children have fun in a

supervised, children-safe environment, with qualified attendants. For a more exclusive quality time with family, the hotel offers The Level Family service inclusive of a dedicated arrival and departure experience, concierge service for families, an exclusive breakfast area, a private cabana area, as well as discounts up to 30 percent if you book via the resort’s website. Melia Bali (melia.com)

WHAT'S HAPPENING

Appetising Culinary Experiences at Kamandalu Ubud

et in lush green hills and located close to the heart of Ubud, Kamandalu Ubud has earned a remarkable reputation for its stunning surroundings of terraced rice fields and a tropical rainforest valley. Taking its name from ancient Sanskrit, which refers to a special vessel used for carrying holy water, the resort is committed to offering guests serenity with a whole new level of comfort.

To ensure that guests experience the most tranquil moments in nature, the Kamandalu Ubud presents an array of unique dining activities to complement the Kamandalu experiences. Kamandalu Ubud’s lunch on the boat offers a different kind of picnic experience. Sail along the gentle waters of a peaceful lagoon in a tropical garden setting with your loved ones while enjoying your lunch. Savour a

basket full of light bites and take plenty of romantic photos during this delightful rendezvous on the water. As night begins to fall, watch the sun set over the green valley and take pleasure in a private dinner under the stars surrounded by flickering candles and the timeless ambiance of Alun-Alun. Feast upon a six-course menu of culinary precision prepared by the resort’s skilled team of chefs. For something quieter and more intimate, there’s a table for two waiting just for you at Kamandalu’s forest dining. Savour a mouth-watering six-course dinner at the edge of a tropical forest, accompanied by the twinkling stars and serenaded by the gentle sound of the river. Dining at Kamandalu Ubud is definitely a moment to remember. All taste preferences are taken care of with a choice of exceptional dining experiences. Cuisine served at the resort celebrates honest flavours that highlight fresh produce and seasonal delicacies. Kamandalu Ubud (kamandaluresort.com)

WHAT'S HAPPENING

Canoe for a Cause

rand Hyatt Bali and Hyatt Regency Bali, in collaboration with R.O.L.E Foundation, hosted a unique fundraising event in April. The event saw a canoe race from the shoreline of Hyatt Regency Bali in Sanur, with the finishing line on the beach of Grand Hyatt Bali in Nusa Dua. The participants, consisting of up to 78 people from all over Bali, had to row their canoes for approximately 13 kilometres. The first rower reached the finishing line in one hour and 20 minutes, with the rest of the participants not far behind. The fun event managed to raise over USD60,000 to support R.O.L.E Foundation and its cause to empower women from marginalised communities and to provide environmental education for Bali’s youth. After the race, both participants and supporters got to enjoy fun programmes and offerings at Grand Hyatt Bali’s Salsa Verde restaurant, including a mini bazaar, breakfast buffet, live music, Balinese dance, silent and blind auctions, and of course, the muchawaited award ceremony. Grand Hyatt Bali (grandhyattbali.com) Hyatt Regency Bali (hyattregencybali.com)

Harnessing Hari

he Hari brand, known for The Hari Hong Kong and The Hari London hotels, has just launched its first brand of gin. Upon its launch, The Hari Gin won silver in the World’s Best Contemporary Style category at the World Gin Awards 2022. The liquor is a unique take on the traditional London Dry, enhanced with aromatic spices – including cardamom, cassia bark, star anise and cloves – to give it that extra oomph. The luscious liquid encompasses quintessential Indian flavours and is a homage to The Hari brand’s founder Dr Aron Harilela’s late father Dr Hari Harilela, who had a passion for a classic gin martini. A curated selection of creative cocktails featuring The Hari Gin is now available at The Hari Hong Kong. Served at Lucciola Restaurant & Bar, the Sprezzatura combines The Hari Gin with apple, lime, sugar syrup, and tabasco, topped with a blue cheese-stuffed olive. Meanwhile, at Zoku Restaurant & The Terrace, tipple connoisseurs can find the Blaue Blume, mixed with yuzu, peach puree, honey, cider and lime. The Hari Hong Kong (thehari.com) BLAUE BLUME

WHAT'S HAPPENING

GOHO Kaiseki & Bar

he recently opened GOHO Kaiseki Bar is a multi-sensory celebration of contemporary Japanese cocktails and kaiseki dining. Set over two floors and located in Chinatown, the concept is based on five classic Japanese culinary techniques: nama (cutting), niru (simmering), musu (steaming), yaku (steaming) and ageru (grilling). Pull up a seat at the counter and choose one of three menus featuring 11, 13, or 15 dishes – with alcoholic or non-alcoholic pairings. Sit back and enjoy sparkling creations like Seasonal Monaka, Aged Sashimi and the beautifully presented Duck Tsukune, minced duck breast with quail egg and caviar. GOHO Kaiseki & Bar (gohokaiseki.com)

Meadesmoore

tanding in the heart of downtown Singapore, just a stroll from Telok Ayer MRT station, discover the new and enticing contemporary styled steakhouse, Meadsmoore, a tribute to the grand American and British steakhouses of yesteryear. In the kitchen, Executive Chef Victor Loy specialises in unusual cuts of beef and other meats, sourced from his network of trusted award-winning premium small producers. Big steaks, like the 30-day dry-aged Galician Prime Rib, are a house speciality, along with an array of classic sides and scrumptious starters made for sharing. The wine list is extensive and available by glass, carafe, or bottle. Providing the perfect foil to the feast, a selection of desserts like Seasonal Eton Mess will round off your meal with pure decadent indulgence. Meadsmoore (meadesmoore.com)

MEADESMOORE PLATTER

WHAT'S HAPPENING

A New Tiki Vibe

he newly opened Maka Hiki Bar & Grill is a relaxed hangout serving terrific food and exceptional cocktails. Maxence Traverse's latest dip into tiki culture sees an interior co-inspired by both Pacific beaches and the local urban setting. Crafted with rich natural woods, bamboo, reclaimed bricks, and palm tree décor, it has a laidback vibe that is spot on for kicking back after work. In the kitchen, Chef Russell Doctrove, of Maximal Concepts fame, has created menus in tune with the tiki experience with dishes like Hawaiian-style tuna poke, grilled mahi-mahi, and 48-hour slowcooked beef rib. Naturally, the cocktails are a big draw with hits like the marvellous Maka Hiki Punch, Tik Tok Tiki, and Dum Dum Give Me Rum Rum. Maka Hiki Bar & Grill (maka-hiki.com)

The Next Chapter

ocated on the sixth floor of K11 MUSEA, with spectacular views over Victoria Harbour, COBO HOUSE, helmed by Chefs Ray Choi and Devon Hou, offers seasonal tasting menus available to eat-in or take-out. With a resume that includes Mandarin Bar & Grill, L’Atelier de Joël Robuchon and Amber, the six- and eightcourse “Knife and Spoon” dishes are unsurprisingly innovative and elegantly plated or boxed. The menu changes every six weeks and features premium seasonal fayre. The current incarnation, Chapter 8, features exceptional dishes with a seasonal eye on the bounty of the ocean. With dishes like Japanese Geoduck – a saltwater clam served with sea cucumber and Oolong tea pasta; Japanese Oyster with fat choy tuile; and Pan-Seared Aged Threadfin with fish maw, the dynamic duo is redefining Hong Kong’s soaring Artspace dining. COBO HOUSE (cobosocial.com) 40

OCEAN DUET 8-COURSE MENU

CALENDAR

UBUD FOOD FESTIVAL

JANET DE NEEFE

UNI DISH

fter taking a break for two years, the most prominent culinary event in Bali is back. This year, Ubud Food Festival will run from 24 to 26 June, bringing three days filled with cross-cultural culinary journeys, special events, cooking demos, food tours, talks, performances and markets, as well as workshops and master classes. This year’s theme is Heroes, which will bring the event to see local food heroes collaborating with coveted chefs from all around

the globe, including Italy, Ireland, and Australia. Some of the confirmed names to look forward to are Bali’s own Made Janur Yasa, Irish chef and restaurateur Andrew Walsh, MAURI’s chefowner Maurizio Bombini, and many more. Keep an eye on Ubud Food Festival’s website, Instagram, Facebook, or Twitter to keep updated on the latest the rundown and line-up. Ubud Food Festival (ubudfoodfestival.com)

MAYBANK MARATHON

nother annual happening that’s returning this year is Maybank Marathon. This year’s event is even more special in conjunction with Maybank Marathon’s 10 th anniversary. The run will be held on 28 August with a starting point at Bali Safari & Marine Park in Gianyar. The race pack collection will be held on 26 and 27 August at Taman Bhagawan in Benoa.

The sought-after marathon comprises three categories: 42km full marathon, 21km half marathon and the 10km run. Over the years, the Maybank Marathon has seen participants not only from Bali but also from other regions in Indonesia, as well as abroad. The Maybank Marathon is the first Indonesian marathon officially included in the Boston Marathon’s official race directory. Bali Maybank Marathon (maybank.co.id)

SOCIETY

Blowout by Bvlgari

n one lovely Saturday in April, big spenders from Medan were invited to an exclusive Bvlgari event, comprising an exclusive preview and afternoon soirée, as well as an intimate dinner with the VIPs. The preview showcased Bvlgari’s latest jewellery and accessories, as well as Bang & Olufsen’s state-of-the-art products. Retail therapy is one of the keys to happiness, and we can say that on that evening, many patrons went home happy!

LENNY MARLINA TANU & JOSEPH ONG

LENNY MARLINA TANU, PUTRI SOEDARJO & STEFANIE SOEWONO

VIP GUESTS

DAVID SUTANTO & ELIZABETH YASMIN

FELICIA LUHURU, IRSAN TANIWAN & SILVY TANIZAR

NIKKI PAMELA & CHLOE CALESTA

SURYANA YEOH & NURDIN

LINI, ANNA SIAW & JOHANNA

RIKA & YUDHI

LENNY MARLINA TANU, SINARIO THAMRIN, STEFANIE SOEWONO & PUTRI SOEDARJO

WINDA, VIVIAN & VIVI

MARGARITA HUDAYA & ELYANA TJOE

CIN CIN, SUWARNI & ELYANA TJOE

CHRISTABELLE REZEKI, LENNY MARLINA TANU, SALLY CHRISTING & TIFFANY

LENNY MARLINA TANU & HIMANSHU KAPOOR

ELIZABETH YASMIN, MARIANI & RENY

SU YEK LUI & LENNY MARLINA TANU

GUESTS AT THE INTIMATE DINNER

LELY & MOLLY

JOKO MARIS & SALLIE

FRANS & CAROLINA

AMANDA & YOLANDA

SOCIETY

A Bolder Taste

ARIO BAYU, LUKMAN SARDI, VIP GUEST, VALENTINE PAYEN WICAKSONO, WULAN GURITNO, SABDA AHESSA, AMING, RIAN SALMUN, EDWAN HANDOKO, AMANDA SOEKASAH, MICHAEL TURANGAN, NAZIRA C. NOER & LIA LUKMAN

ast March, Jameson unveiled its latest premium Irish whiskey offering with Jameson Black Barrel. Paying homage to the cooper’s method of charring barrels, Jameson Black Barrel was matured longer than the original Jameson Irish Whiskey in a combination of heavily charred ex-bourbon barrels and exsherry casks. This resulted in heavier notes of vanilla sweetness and caramel, along with toasted wood, rich fruit flavours, and floral, warm spices. Commemorating the launch of Jameson Black Barrel, the event was held at Lucy In The Sky Park and attended by the city’s luminaries and Pippa Ryan, as Jameson Brand Ambassador.

HENDRIK SIMON, PIPPA RYAN & MARC ROSALES

PERNOD RICARD INDONESIA TEAM

LUKMAN SARDI

SONDANG DIANA, ALFIN HARTANTO, WIRA PANGARIBUAN & HELENA VITA

ISABELLA HARDJONO

WULAN GURITNO

MUSIC

BEATS

VIBES

Last year saw plenty of massive album releases, with Adele and Ed Sheeran topping the list, a trend that has continued into 2022. But whilst vinyl continues its renaissance, streaming is how most of us get our fix of music, both old and new, which allows easy access to some great tunes.

TEARS FOR FEARS THE TIPPING POINT The Tipping Point, Orzabal and Smith’s first album together in 18 years is not, as many anticipated, a trip down memory lane for the legion of Tears for Fears fans who have been starved of new material. Instead, it represents a new chapter for one of pop's most gifted songwriting duos. The title track is a tribute to Orzabal’s late wife and recalls in tragic detail, his pain and suffering. Opening with the acoustic track, No Small Thing, the album goes on to unfurl a mix of intimate ballads and foot-stomping tunes that will no doubt be huge hits on the band’s 2022 Stadium Tour.

EDDIE VEDDER EARTHLING

WILLOW KANE PLAYGROUND ANTICS

The wait for Pearl Jam’s highly acclaimed vocalists' third solo album is finally over. Earthling is a no-holds-barred rock album through which Eddie expresses life, grief and getting old. In a world filled with division, he openly uses each song to plead for empathy; the quality he says makes earthlings human. The subject matter might be a bit deep and reflective at times, but the production is anything but. It’s fun and has 13 tracks that will remind the listener of Pearl Jam’s early punk energy. The album also features some surprise inclusions like Stevie Wonder playing the harmonica on Try and a duet with the incomparable Sir Elton John on Picture.

As well as being a platform for established artists, Spotify gives exposure to raw and exciting new music and talent like Willow Kane, a young British artist who appears unafraid to cross musical and lyrical boundaries. Playground Antics is Kane’s new, genre-blending recording. Both joyful and sassy the six-track EP seamlessly skips through hip-hop, pop, punk, pop and jungle. Her often lighthearted lyrics strike a chord about life in the modern world. On the track Jealous, she pokes fun at her haters, “I don’t even know any of their names / But I know that they all know mine”, whilst on TwoSeater, her life philosophy is laid bare.

MOVIE

JURASSIC WORLD: DOMINION 10 June 2022

Jurassic World Dominion is the third film in the Jurassic World trilogy and the direct sequel to the 2018 film Jurassic World: Fallen Kingdom. With a star-studded cast headed by Chris Pratt and Bryce Dallas Howard, the movie is set four years after the destruction of Isla Nublar in a world where dinosaurs live and die alongside humans. The fragile balance will eventually reshape the future of the planet and determine, once and for all, whether humans are to remain the apex predators or give way to the planet's most fearsome creatures.

WHAT TO WATCH As family and friends flock to local cinemas to make the most of the extended break, the latest superhero movie is always high on the list of must-see summer holiday activities. What’s going to titillate the kids this summer? Read on for a sneak peek into our selection of movies that will be sure to be a hit with people of all ages.

MINIONS: THE RISE OF GRU

THOR: LOVE AND THUNDER

1 July 2022

8 July 2022

This summer, from the biggest animated franchise in history, comes the untold story of a young boys’ dream to become the world’s greatest villain. A fanboy of the supervillain group known as the Vicious 6, our hero Gru hatches a plan to become evil enough to join them. Luckily, he gets some mayhem-making backup from his loyal followers, the Minions, who deploy all their skills to help Gru build the first lair, experiment with the first weapons and pull off the first evil plans.

Surprisingly with the 4th instalment of Marvel’s standalone Thor series due out in July, the studio’s promo team has been unusually quiet about their upcoming release. But what we do know is Thor: Love and Thunder is set in the aftermath of Ragnarok and brings Thor face to face with a new adversary Gorr, the God Butcher. Played by Christian Bale, if Gorr, wielding the Necrosword, a symbiote weapon that has slain a billion gods, is to be defeated then the combined strength of Thor, Valkyrie and some unexpected allies will be tested to the max. 47

FASTLANE

GO GREEN, IN STYLE With electric motor and battery technology developing at breakneck speed, the natural step for manufacturers was to develop electric vehicles (EVs) that combine luxury and genuine sports performance.

Tesla Model S For the driver who loves to drive, the current Tesla Model S is one of the most rewarding all-electric experiences around. With futuristic looks and a minimalist interior, it comes loaded with the latest EV tech. Spacious, comfortable, and practical too, it boasts four doors, and five seats and plenty of room for luggage, shopping, or sports equipment. The Tesla Model S is fast, even with standard specification and trim, it will exceed 160mph, hurtling past 60mph in a touch over three seconds. For perspective that’s faster than a Lamborghini Gallardo. The driving range of EVs is always a talking point and here, the Tesla S once again leads the way, boasting over 400 miles on a single charge; a feat achieved by having a large 100kWh battery pack to drive all four wheels through a single-speed transmission. (tesla.com)

FASTLANE

BMW i4 eDrive40 As BMW’s first all-electric Gran Coupé, the BMW i4 eDrive40 offers drivers a blend of performance, classic BMW style, tech, and comfort, that comes together to deliver a truly outstanding driving experience. The BMW i4 eDrive40 is no slouch; it will touch 60mph in four seconds and can go up to 365 miles between charges. As a fullyfledged five-seater, the four-door BMW i4 cabin is spacious and comfortable and provides rear passengers with ample leg space and headroom. The interior design is sumptuous and modern. In line with all new BMWs, the expansive control and entertainment systems are intuitive and excellent. The sporty shape is forceful but, not too aggressive, and features a long wheelbase, short overhangs and a smooth sloping roofline that oozes elegance. (bmw.co.id)

Porsche Taycan 4S The beautiful Porsche Taycan is the renowned German manufacturer’s first full EV, and, like its petrol siblings, it’s fast, fun to drive, easy on the eye and yet practical enough to use every day. The four-door Taycan was introduced in 2019 and since then its model range has expanded considerably. The new entry-level 4S is a remarkable car and considered by many the pick of the bunch. As one would expect, the tech, aesthetics and build quality are pure Porsche. With its sleek lines, low profile rims and aggressive posture, Porsche is making a statement of EV intent. On the road, the 4S is fast and matches the Model S for raw pace, but adds a natural hunger for corners and has precise steering and delightful balance and poise. (porsche.com)

SCENTS

VERY GOOD GIRL GLAM by Carolina Herrera Evident from the sleek and sultry stilettoshaped bottle, Very Good Girl Glam is here to celebrate feminine power. Exuding intense cherry top notes, the bold fragrance also infuses upcycled rose water and vanilla bourbon, making it impossible to resist. (carolinaherrera.com)

LA NUIT TRÉSOR INTENSE by Lancôme Presented in an opulent ruby-inspired bottle, La Nuit Trésor Intense by Lancôme includes the sustainably sourced damask rose, resulting in an addictive floral ambery scent. In addition, a note of succulent black cherry and a rich hint of almond milk can be found in this fragrance. (lancome.co.uk)

Precious

Perfumery

The true art of fragrance is knowing the importance of both addictive scents and unforgettably iconic bottles. These four new perfumes have the best of both worlds.

LA BELLE FLEUR TERRIBLE by Jean Paul Gaultier The latest addition to the designer’s signature body-shaped perfumes is La Belle Fleur Terrible. Combining the seduction of sheer nudity with elaborate couture details of feathers and embroidered roses, the perfume starts with blue water lilies, continues with iris, and ends with vanilla. (jeanpaulgaultier.com)

DAISY LOVE SKIES by Marc Jacobs The innovative designer is back with his Daisy fragrant line. This time the perfume comes in a sky-blue shade, infused with a yellow ambrette flower and a dash of salt accord, exuding a natural freshness on top of the elegant blue crystal moss and blonde wood notes. (marcjacobs.com)

BEAUTY

in the

mood for nude The natural look is back in fashion, but we all know it takes the right kind of make-up to create the no-makeup look. We have selected four products to turn earthy tones into an exquisite look.

SUN STALK’R FACE + EYE BRONZER & HIGHLIGHTER PALETTE by Fenty Beauty This new, limited edition item enhanced the much-loved Sun Stalk’r bronzer by adding two new highlighter shades, serving your vanity in one palette. Add a pop of oomph to your natural look with this precious palette. (fentybeauty.com)

LES BEIGES HEALTHY GLOW NATURAL EYESHADOW PALETTE by Chanel The versatile eyeshadow palette comes in six combinations, each offering neutral tones for a smudge-proof, long-lasting eyeshadow. The tender shades, showcasing rosy hues, offer matte to shimmery finishes, as well as base, highlighter and liner effects. (chanel.com)

ROSE HERMES ROSY LIP ENHANCER by Hermès For a natural look of dewy, rosy lips, look no further than the Rose Hermès Rosy Lip Enhancer by Hermès. Available in three hues – Rose Abricoté, Rose D’Éte, and Rose Tan, the line has every skin shade covered. Offering a delicate waxy finish, get the luscious lips you’ve always wanted. (hermes.com)

FLUIDE DE BEAUTÉ FINI NATUREL FOUNDATION by Gucci Inclusivity is always a plus, and with the 40 shades of Gucci’s Fluide de Beauté Fini Naturel foundation line, no one should have the nightmare of having a cakey tone. The liquid foundation promises comfort, lightness and buildable durability, what else do you need? (gucci.com) 51

JEWELLERY

THE GANG Swap your delicate necklaces for chunky gold chains, to take on a braver, bolder look.

PETIT CD NECKLACE by Dior If you still want to incorporate some femininity in your chain look, Dior’s Petit CD Necklace is way too pretty to overlook. The multicolour crystals and charms, in the shape of a clover, insect and the brand’s monogram, are simply darling. (dior.com)

NECKLACE WITH GUCCI SCRIPT by Gucci Make a statement with the Gucci script, first seen in the Gucci Aria collection. In addition to the eyecatching script, the necklace comes with an interlocking G as the clasp closure, a nod to founder Guccio Gucci’s initials. (gucci.com)

METAL & RESIN NECKLACE by Chanel. The metal & resin necklace in gold, white and black looks like a charm bracelet at a glance. With the brand’s iconic monogram as its pendants, any simple look will be enhanced to a fabulous level with this piece. (chanel.com)

LV GET DRESSED NECKLACE by Louis Vuitton Among the curated pieces, this necklace is the most understated one, with the LV symbol slightly camouflaged and beautifully interwoven with the chunky chain. The symbol can also be seen on the secure clasp, perfect for lovers of the iconic emblem. (louisvuitton.com)

WATCHES

KNIGHTS OF THE ROUND TABLE MONOTOURBILLON by Roger Dubuis Since its first launch, Roger Dubuis’ Knights of the Round Table collection has always been theatrical. Now, with its 8th edition of the line, the design is even more elaborate, sleek and amazing. Plus, this timepiece incorporates an elaborate monotourbillon mechanism, making this a collectable, state-of-the-art luxury. (rogerdubuis.com)

It’s that time of the year again when luxury watchmakers around the world bring their A-game and launch extravagant pieces that will definitely turn heads.

BIG BANG TOURBILLON AUTOMATIC PURPLE SAPPHIRE

RONDE LOUIS CARTIER ZEBRA AND GIRAFFE by Cartier At Watches and Wonders 2022, Cartier brought out a series of magnificent novelties, crafted to amaze. It’s hard to choose just one, but we managed. The brand released its Ronde Louis line with an animal theme, and we think the zebra and giraffe watch with gold bead granulation and marquetry is simply divine. (cartier.com)

by Hublot If you think that Hublot’s Big Bang Tourbillon line in orange is bold enough, then you’re in for a surprise. The collection presents its latest member in translucent purple, definitely not for the faint of heart. With traditional and elaborate techniques combining the tourbillon with the modern, disruptive material of sapphire, this timepiece definitely transcends time. (hublot.com)

RENDEZ-VOUS DAZZLING STAR GOLD CHRONOMASTER SPORT BLACK DIAL by Zenith When Chronomaster Sport launched in 2021, the line set the bar high for sporty chronographs. This year, the line launched its first boutique edition. While it offers several variants, we love the one in full rose gold with a black dial and signature El Primero tricolour counters. (zenith-watches.com)

by Jaeger-Lecoultre Jaeger-LeCoultre's Rendez-Vous is back for another round, this time aptly named Dazzling Star. Be prepared to be bedazzled with the piece’s blue aventurine dial showcasing the starry details. Available in two strap options, we say, go for the fully-set pink gold bracelet one, adorned with total of 436 diamonds. What can be starrier than that? (jaeger-lecoultre.com)

STYLE

CHANEL 22 SMALL HANDBAG By Chanel There’s just something youthful and sassy about the design of Chanel’s 22 Small Handbag. Available in white, navy blue and coral pink – we just can’t help but be charmed by the pink one. (chanel.com)

LADY DIOR MY ABCDIOR BAG

MICRO MÉTIS By Louis Vuitton Fans of Louis Vuitton’s Pochette Métis bag will squeal with glee seeing this mini version. Meticulously crafted from the signature monogram-embossed leather, the bag is adorned with removable gold-tone chain and the S-lock clasp, inspired by the brand’s legendary trunks. (louisvuitton.com)

By Dior The world-renowned brand brings a touch of playfulness to the classic Lady Dior My ABCDior bag with a splash of gradient in this coral pink cannage lambskin piece. Combining bohemian-chic with timeless elegance, this bag is this season’s must-have. (dior.com)

TASTEFUL TINTS

This is the season to be versatile! Pair timeless with trendy, classy with casual, playful with prim. We’ve got you pink handbags, as well as black and white footwear to rock the scene.

ARCHLIGHT SLINGBACK PUMP

D-MOTION PUMP By Dior A reminiscent of a classic pair of sneakers, Dior’s D-Motion Pump combines black technical fabric and white rubber layers, with a black decorative button, resulting in the perfect balance of pretty and playful. (dior.com)

PRINTED LAMBSKIN SANDALS By Chanel Bold and simple, this pair definitely demands attention. The thick platform heels provide comfort, and the black monogram printed on the white lambskin exudes unmistakable style and attitude. (chanel.com)

By Louis Vuitton Another hybrid pair that combines two of Louis Vuitton’s iconic models: the slingback pump and the Archlight sneaker. Satin and calf leather are on top exuding sleekness, complemented by the ultra-supple rubber outsole – sneaker style. (louisvuitton.com)

STYLE

MOTIVATING MOTIFS

Gone are the days of blank canvases, it’s time for pretty patterns.

TUNIQUE GRAND TRALALA SWEATER By Hermès Combining violet parme with the brand’s signature orange, this tunique short-sleeve sweater is not your usual jacquard-knit piece. The Grand Tralala motif is the focal point of this casual crewneck item. (hermes.com)

BLACK AND WHITE MONOGRAM SET By Balmain We can’t get enough of the timelessness of black and white. The dramatic contrast is balanced with Balmain's bold monogram in this blazer, short skirt and handbag set. (balmain.com)

CHEVRON CHECK SET By Burberry Perfect for some lavish lounging, Burberry’s Chevron Check set, comprising turtleneck top and jersey leggings, exudes sophistication in casual wear and brings comfort to looking chic. (burberry.com)

CHECK’N’DIOR By Dior The house of Dior always comes up with exciting colours, textures, and shapes. One of the striking highlights of the brand’s latest collection is its Check’N’Dior motif in yellow and black, found in its ready-towear pieces and bag collection. (dior.com)

INNOVATION

FENDER MUSTANG MUSIC MICRO Inside every human is a guitar hero just waiting to break free We all dream of being a rock or pop star at some point in time and many of us pick up a guitar and hope. But musical success requires dedication and the downside of learning to play the electric guitar at home is the fact it’s loud and often not the most family-friendly activity. Designed for people who don’t want a family feud, Fender’s new pocket-sized amp is the perfect solution. Plug it straight into the guitar, then plug in your headphones and play through one of 12 different Mustang amp sounds. With a range of built-in effects, it’s light, practical, portable, and silent to the outside world. It even features a USB interface to enable direct recording onto your laptop or PC. (fender.com)

BOSE SMART SOUND BAR 900 Plug in for a fully immersive theatre-like sound experience Without any doubt, a good soundbar will make your home TV and movie experience a whole lot better. But a great soundbar, like the super-sleek Bose Smart Sound Bar 900 with Dolby Atmos® is guaranteed to take it to a whole new level. Designed to provide a fully immersive theatre-like experience, the silky Bose Smart Sound Bar 900 boasts nine speakers, precisely arranged in the cabinet to beam multi-directional sound around your room. The 900 also has built-in Google Assistant, and Alexa with Voice4Video tech, so you can control your TV by voice, too. (bose.com)

STYLE PROFILE

BUBAH ALFIAN This coveted figure in the fashion world works hard for his success. As well as being a make-up artist for his famous clients, Bubah also chairs the Jember Fashion Carnival.

: How did you get into the world of beauty, style and fashion? A: I started out in 2006 when I enrolled in Rudy Hadisuwarno hairdressing school in Jember, East Java. In 2007, I participated in the Jember Fashion Carnival, where I had to work hard to hone my skills and overcome challenges. I found that I was actually able to do things that I thought I could not do before. : In addition to being a sought-after make-up artist, what are you up to these days? A: Currently, I chair the Jember Fashion Carnival as the director and run a brand called Naranaya where we produce accessories for the carnival. I also enjoy my role as a concept creator, where I work with several partners to start a few business possibilities. Last but not least, I’m preparing several TV shows that are quite massive in scale.

: What is the most memorable experience of your career? A: It was when I got the opportunity to be the make-up artist and head hairstylist for America’s Next Top Model, the makeup artist for winners of Miss Universe, Miss World, and other prestigious beauty pageants, as well as when I became one of the judges for Amazing Race USA.

: After your success, is there any goal that you still want to achieve? A: I want to develop and improve the Jember Fashion Carnival to be the number one carnival in the world. I want to help bring better welfare to the Jember Fashion Carnival team. And I also want to make Indonesia’s make-up and fashion industry a world icon.

: What is the biggest challenge you have come across and how did you overcome it? A: The most difficult challenge is when I got rejected by my counterparts in the field. I was sad and scared, and I broke down. I tried to put myself in their position and understand their point of view. I don’t want to make the same mistake, and I will learn to be wiser.

: What advice would you give someone who wants to get into the beauty or fashion industry? A: If you want to be a make-up artist or hairstylist, you have to learn the proper way to do it and really hone your skills. But most importantly, you have to love what you do with all your heart. ( @bubahalfian)

FASHION

DRESS: MAISON BAAZ COUTURE 58

THE BOLD BEAUTY Whether you're in the mood for electric hues, or edgy and monochromatic grayscale, the wow factor is in the attitude. With a little sass and an enchanting je ne sais quoi, any look is a theatrical work of art that will turn heads. Models: Sarah Tumiwa (Winner of Indonesia’s Next Top Model Cycle 2) & Okky Alparessi Photographer: Deny Mirrorcle Fashion Stylists: Reva Marchellin Make-up Artist: Bubah Alfian Hairdo: Uki

DRESS: LOOK AT HER ATELIER 60

WARDROBE: REVASHION 61

BLAZER & PANTS: REVASHION 62

VEIL: NARANAYA DRESS: REVASHION 63

INSPIRATION

The

FUTURE MENTOR

SJEFKE JANSEN GENERAL MANAGER AT HOTEL INDONESIA KEMPINSKI JAKARTA

Sjefke Jansen is currently general manager at Hotel Indonesia Kempinski Jakarta. A veteran in the hospitality industry, with almost four decades behind him, he credits agility and flexibility as the keys to success, and he shares what’s in store in the near future. – By Runi Indrani

: How do you think the current hospitality industry differs from when you first started? A: I don’t think it is very different. The core of the business remains the same. It’s really about serving guests with passion and dedication, and that’s the essence of hospitality. I believe that will not change much in the years to come either, it will remain the same. : How does the hospitality scene in Indonesia differ from the rest of the world? A: I believe the service here is on a level that’s very warm and welcoming, hospitable, never false, sincere and honest, with an incredible attitude to provide the greatest service possible. I know what I’m talking about because Indonesian guests can be very demanding. : The world has shifted these past two years, including the hospitality industry. How did you overcome challenges? A: First and foremost, you have to stay agile and flexible. Our industry has an incredible ability to adapt very quickly to changes, whatever the circumstances are,

and I think that’s to our advantage most of the time. We are dealing with guests, we know and understand their behaviours, concerns, joys, fears, and also what surrounds the hotel in the community, in the city, and in the country. It’s really important to adapt quickly to the changes. : How do you see the hospitality industry in the future, especially in Indonesia? A: I believe in Indonesia in general, and in Jakarta in particular. There is only one direction, up. Not many regions are quite as flexible as Indonesia. With 17,000+ islands, so many different cultures, different communities, the food, everything is so diverse. As it says in the country's motto, “Unity in Diversity”, how can you beat that? : Hotel Indonesia Kempinski Jakarta is one of the city’s iconic landmarks. How do you keep the establishment relevant and evolving with time? A: I think the key here is community, you involve with the community, and you serve not only your guests but also the community. You listen to the market, you

listen to your destination, and that is how you keep adapting. That will enable you to very quickly react to changes, and maybe sometimes even act on them before they turn into something more challenging. : Can you share any upcoming projects from Hotel Indonesia Kempinski Jakarta? A: Our 60 th anniversary is this year in August. Sixty years of Hotel Indonesia Kempinski Jakarta. Huge celebrations, big festivities, we will have a month filled with entertainment, music, culture, arts, fashion, food and beverages. So, there’s a lot to look forward to. : With your stellar career so far, are there any professional or personal goals you still want to achieve? A: Absolutely. Next year I will have been in the hospitality industry for 40 years, starting as a chef, and I think now is the time to give back. I would like my future goals to be focused on teaching, educating, and mentoring local talents to become great hoteliers and leaders. Hotel Indonesia Kempinski Jakarta (kempinski.com)

INSPIRATION

The

CONFIDENT CAPTAIN ANDREW ABRAM GENERAL MANAGER AT MANDARIN ORIENTAL, JAKARTA

As the general manager of Mandarin Oriental, Jakarta, Andrew Abram brings decades of experience to the ever-evolving hospitality industry. He shares his optimistic outlook with Exquisite Media. – By Runi Indrani

: How do you think the hospitality industry differs nowadays from when you first started? A: Gosh, I don’t know, it’s very different from when I first started in 1986 when I think I had seven uniforms in my locker and we would have to work everywhere, and it was quite tough. I think it’s still tough in this industry, and you need to have passion, and you need to want to work at hotels because you enjoy it. It changed over the years, of course, technology has helped us to be more efficient, guests’ demands have changed, travellers’ demands have changed, and the amount of people who do travel has increased enormously. The pandemic over the last two years has impacted the travel industry incredibly, however, full travel will return, and we continue here at Mandarin Oriental to make sure that we understand the specific needs of the guests at all times. That means external, and internal guests, and our staff. Their needs have changed as well over the last 30 years. : How does the hospitality scene in Indonesia differ from the rest of the world? A: I think in Indonesia we’re blessed. We’re so lucky because we work with people who deliver the best hospitality anywhere in the world, and it’s from the heart. Indonesian culture offers a wonderful way to immerse yourself as a hotelier and GM here in Jakarta. We have the opportunity to work with many spectacular colleagues who are delivering excellent services to our guests. Now, to be fair, you can get excellent service anywhere in the world, and I had the opportunity to work in a number of different countries. So really, I’ve been very fortunate to work in wonderful places, and more importantly to work with wonderful people. But Indonesia, I love it. : What do you think is the key to success in being a leader? A: Communication and listening. We are given two ears, so use them, listen to the people, listen to your customers. Remember that you are who you are, so be yourself. A sense of humour is also very important. Transparency in how you communicate, and transparency in how you manage your teams and support your teams. How do you make your people feel safe so that they can deliver great service? How do you make people feel safe if they make a mistake? It’s not a crime,

it’s a learning process. I think this is very important. When I arrived here in 2004, I had a workforce of over 850 people and these were colleagues who were employed here when the hotel opened in 1978. In 2007, we had to close the hotel and terminate that workforce, which is an extremely sensitive and difficult process to go through. When we relaunched the hotel in 2009, we had 258 colleagues, so it was a huge reduction. What this means of course is that the level of education has increased dramatically, work efficiencies are better implemented and better set into the way we do business to make us more efficient. But also, at the same time, we made sure that we were not compromising our level of service to customers here at Mandarin Oriental, Jakarta. : As one of the city’s iconic landmarks, how do you keep Mandarin Oriental, Jakarta relevant and evolving with time? A: The hotel has been here since 1978, and we are very proud to have been here, proud to say that we hope to be here for many years to come. And I think at the end of the day, as a business, you have to evolve, you have to understand the needs of your customers. Partnerships with our supporting companies in Jakarta and further fields are incredibly important to build trust in your business relationships so that you have that support. Seek synergies with your customers so it’s a win-win. To stay relevant is critical, relevant to the needs of your guests and your colleagues. If you’re not relevant, people forget you. We will continue to adapt, but we will continue to stay true to our own brand identity, our pillars, and our guiding principles. And that’s what makes Mandarin Oriental Group, we believe, very special.

: How do you see the future of Indonesia’s hospitality industry? A: I think there’s a tremendeous opportunity for Indonesia, it is a spectacular country. Of course, as you know, there are strategies in place to develop more international tourism for Indonesia. Bali is the shop window and what an incredible island that is, and Lombok. But I won’t list all the sites. And I think that’s where the opportunity lies, and that coupled with Indonesian hospitality, the people of Indonesia and the ability to make guests feel welcome, and make them want to come back and stay in Indonesia, I think the journey ahead is incredibly exciting and I look forward to being a part of that journey. : Can you share upcoming projects from Mandarin Oriental, Jakarta to look forward to? A: We will be doing various initiatives with partners over the next few months of this year, 2022, which I think are going to excite the local market. There will be partnerships with companies like Locavore out of Bali, visiting chefs from within the Mandarin Oriental hotel group, and our various promotions. In addition to that, we renovated our meeting facilities back in 2020, so we are delighted that the customers are able to come in and start using those facilities, for weddings and meetings. And we will be doing further work on renovating our lobby area. Yes, exciting! We’re really looking forward to an incredible next year and thereafter. So, we will keep our customers updated on all our initiatives as we move forward. Mandarin Oriental, Jakarta (mandarinoriental.com)

INSPIRATION `

ALEXANDER POINDL GENERAL MANAGER AT THE LANGHAM, JAKARTA

Hailing all the way from Austria, Alexander Poindl’s illustrious career has taken him to prominent cities like Vienna, Bali and Jakarta. His newest venture is helming the opulent The Langham, Jakarta as the general manager. He shares stories about himself and the hotel with Exquisite Media. – By Runi Indrani

: How did you get into the hospitality industry? A: I had to finance my university studies, so I found a job in a hotel doing the night audit. That’s how I got into the hospitality industry, and then I also worked during the holidays, in finance, and then in sales, and I simply stayed. : Has it always been your passion? A: Just as my mother told me, it’s always been my passion. I love to be in hotels, and I was always talking about being a manager of a cruise ship when I was very young. : So did you ever become a head of a cruise ship? A: Never! I was never even a guest on a cruise ship. : How did you decide to move to Indonesia? A: It was by fate. I was on the transfer list, could have been sent anywhere, but it was Indonesia. I had to Google the assignment first, it was in Bogor. So, I said, okay, I'm up for an adventure. I thought it would only be for one contract, but it continued, and I'm still here.

: Even before the opening, The Langham Jakarta had created quite a buzz. Can you tell us something about the hotel that many people don’t know? A: What many people know is that the hotel is famous for the staircase, for ALICE, and for TOM’S restaurant. What many people don’t know is that three restaurants and outlets are still to come. Coming very soon, there’s the Michelinstarred Chinese restaurant T'ang Court, Artesian rooftop bar with indoor and outdoor spaces, and at the end of the year, Morimoto our Japanese restaurant. : What’s the biggest challenge you have come across, and how did you overcome it? A: I think the biggest challenge in the past years was the pandemic-related crisis. This put the hotel industry really into jeopardy. Now it’s getting better we can already see the light at the end of the tunnel. : What’s the most memorable or rewarding moment in your career? A: I always find it very rewarding when team members or colleagues that I have

coached, trained or believed in, and met on a staff level, text me on Instagram or Facebook, and say “Hi, Pak Alex, just to let you know I’m a general manager now”. I find it very rewarding, this is always a good moment, and it keeps happening. In my 12 years here in Indonesia, I have had the chance to meet a lot of talent and see their drive to improve. : What’s a typical day for you? A: I can sum it up with one word: long. : And what’s a typical day off for you? A: Also one word, rarely! : What is the key to success in becoming a leader? A: I think to be a successful leader you need three qualities: passion, respect, and being an example. Show respect, and you will get respect back. Be an example, whatever you do, your team will do as well. And passion, you need a heartfelt passion for what you do. Love what you do, and do what you love. The Langham, Jakarta (langhamhotels.com/jakarta)

UP CLOSE & PERSONAL

The

YOUNG TALENT SERHAT MIZRAKLI EXECUTIVE PASTRY CHEF AT THE LANGHAM, JAKARTA

Leading the pastry kitchen team for the opulent grand café ALICE at The Langham, Jakarta, Executive Pastry Chef Serhat Mizrakli shares his inspirations and memorable moments with Exquisite Media. – By Runi Indrani

: Can you tell us about your journey in the culinary world so far? A: I’m an executive pastry chef with 15 years of experience in several countries, including Dubai, Vietnam and South Korea, and currently, I’m here as the executive pastry chef for The Langham, Jakarta in Indonesia. : What drew you to work in Indonesia? A: First of all, what made me interested to come here is that The Langham is an ultraluxury hotel brand in the hospitality industry. At the same time, I like the natural wealth of Indonesia, such as the green forests, mountains and islands. These are the reasons why I decided to come to Indonesia. : What is the most memorable moment in your career? A: One of the most important ones that I never forget is that when I was 27 years

old, I was invited to be one of the judges for one of the biggest international pastry competitions in Seoul, South Korea. At the same time, I was leading a workshop class of over 200 pastry chefs on a Michelin-starred dessert training. : Can you tell us more about ALICE? A: We serve breakfast, lunch and dinner at ALICE. In addition, we serve afternoon tea, which is my baby – I love it! I love to create dessert items for afternoon tea. Plus, we have the cake counter, where we serve fresh, homemade pastries and bakeries every morning, and also freshly made cakes every day. : Tell us more about the legendary Langham Afternoon Tea. Will you be serving a different set at ALICE? A: The Langham Afternoon Tea has been around since 1865 at The Langham, London. What we want to do is launch

the afternoon tea culture in Jakarta, with The Langham Afternoon Tea and ALICE Afternoon Tea. The first one is inspired by the classic, British tradition, while the second one is inspired by Alice’s Adventures in Wonderland book, which I like to read. I also watched the Alice movie to help me create this ALICE Afternoon Tea creation. : What do you think sets you apart from your counterparts? A: What makes me different from the others is, from morning until I leave, I work with my team, I always engage with the customers by visiting their tables and asking for their feedback. I use their feedback to improve and keep challenging myself and my desserts. : Do you have a favourite go-to recipe? A: On my day off I like to get inspiration from local flavours, from what the local people are doing, and then I play around with the recipes. Personally, I love my mother’s baklava, which she always makes without adding sugar, glucose, or syrup. I also like my fiancée’s apple crumble tart that she makes at home. : What advice would you give someone who wants to have a career in pastry? A: I think the most important thing is to believe. Where you want to see yourself, you have to set a goal, whether it’s in two years, or five years. My goal was always to be the youngest executive pastry chef. Thank God, I achieved this one when I was 26 years old. When I see young talented chefs and pastry chefs, I want to tell them that, they can work hard and get tired but nothing will happen. You have to work hard, believe in yourself, and make a goal to be successful. : Where would you go for pastries other than ALICE? A: Not because I’m working at ALICE, but for me even on my day off I love ALICE. Because when you enter, you can smell the amazing scent of the pastries and enjoy the ambience. You can also go outdoors to enjoy coffee in the fresh air. So even on my day off, I love to go to ALICE. The Langham, Jakarta (langhamhotels.com/jakarta)

AFTERNOON TEA SET

Pistachio & Rose Pudding Baklava INGREDIENTS Baklava • 200g butter, plus extra for greasing • 200g pistachios • 2 x 270g pack filo pastry Syrup • 250g golden caster sugar • 50g honey • 2tsp rose water • 200g water Rose Pudding • ½ cup whole milk (120ml) • 2 cups heavy cream (480ml) • ¼ cup granulated sugar (50g) • 3 sheets gelatin • 2tbsp dried rosebuds (25 rosebuds)

METHOD 1. Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in a pinch of salt and set aside. 2. Melt butter in a pan over low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until 5. While the baklava cooks, put all the the whole pack is used up. syrup ingredients into a saucepan. Heat 3. Spread the nut mixture over the pastry gently until the sugar has dissolved then and press it down lightly with the back boil the mixture for eight to 10 minutes of a spoon. Open the other pack of filo, or until it has reduced to the consistency cut it in half and continue the layering of runny honey. and buttering process. When you reach the last sheet, pour any remaining butter 6. When the baklava comes out of the oven, pour the warm syrup over the top, over the top to finish. Use a sharp knife allowing it to run into the lines you have to cut deep lines into the pastry, create cut. Leave it to soak in and serve when either squares or diamond shapes, then it’s completely cold. bake in the oven for 20 minutes. 7. To create the rose pudding, soak the 4. Reduce the heat to 150C/130C fan/gas gelatin sheet in cold water until soft. 2 and bake for further 45 minutes.

Set aside. In a medium saucepan, heat milk, heavy cream, and sugar until simmering (do not boil). Remove from the heat. Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted. Add vanilla extract and dried rosebuds. Allow the mixture to steep for 10-15 minutes. Strain the mixture through a fine sieve and pour evenly among the prepared moulds. Refrigerate until set for at least four hours or overnight.

UP CLOSE & PERSONAL

DANIEL EDWARD EXECUTIVE SOUS CHEF AT THE LANGHAM, JAKARTA

: Describe your typical day in a sentence. A: I start by checking my emails & BEOs. I then look over my “to-do” list and get started on the tasks that have my top priority. Most of my morning I oversee the kitchen preparations and operations. In the afternoon, I start to work on the administration aspects of my job. From market list, menus, to training plan. By the end of the day, I need to ensure the kitchen is wellmanaged and organised for the following day's operation. : How did you come to be a chef at The Langham, Jakarta? A: Working at a pre-opening hotel has always been of interest to me. My experience, skills and passion match the vision of the hotel and I hope I can contribute to the success of The Langham, Jakarta. : What’s the favourite part of your job? A: My favourite part is to visualise and create a concept based on guests' requests so I can craft a menu that is up to their expectations. : How do you unwind? A: Spending time with my family in Bali when we take a little break from my daily routine. I also enjoy bike riding and hanging out with friends who have common interests and hobbies. : Name one really special thing about your hotel. A: Everything about The Langham, Jakarta is special to me, but I highly recommend the diversity of its F&B offerings, they are perfect for any kind of occasion. The Langham, Jakarta (langhamhotels.com/jakarta)

FEDERICO ALAN TISEYR A RESEARCH AND DEVELOPMENT PRODUCTION CHEF AT THE LANGHAM, JAKARTA : Describe your typical day in a sentence. A: Starts with planning the activities in the kitchen, improving on the recipes and incorporating new ideas. : How did you come to be a chef at The Langham, Jakarta? A: I have been working for the past nine years in Michelin-starred restaurants in Spain, Italy, Sweden, also USA and Brazil. In my current role, my focus is to develop exciting culinary concepts that involve creativity and new ideas. My wife is a contemporary painter, often, the creative ideas come from her influence, including travel, art, culture and music. : What’s the favourite part of your job? A: My favourite part of my job is dedicating my time to creating an extraordinary culinary experience for the guests and seeing them enjoying my food. : How do you unwind? A: I like to play tennis, and soccer, watch movies and cook at home. : Name one really special thing about your hotel. A: This hotel is not only famous for its beautiful property and excellent service but also for its great teamwork. We have this common mindset to achieve the same goal and be the leading ultra-luxury hotel in Indonesia. The Langham, Jakarta (langhamhotels.com/jakarta) 73

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BALL YAU EXECUTIVE CHINESE CHEF AT THE LANGHAM, JAKARTA

: Describe your typical day in a sentence. A: From the start, I am very busy with the procurement process, food tasting, and preparing the menu for T'ang Court. : How did you come to be a chef at The Langham, Jakarta? A: I asked to join The Langham, Jakarta through the head office to help the T'ang Court opening. This is the first time I will be working in Indonesia and I look forward to working closely with the team. : What’s the favourite part of your job? A: I’m passionate about cooking, I like the busy environment in the kitchen, the noise of the flames, the buzzing of the kettles, the people in the kitchen, and more. I love everything culinary, hunting for good food and trying new dishes every time I travel. : How do you unwind? A: I love to work out, or do outdoor activities like walking, running, swimming, or playing football. : Name one really special thing about your hotel. A: I love the architecture and high ceiling in the restaurant. I also like the interior design of T'ang Court. The Langham, Jakarta (langhamhotels.com/jakarta)

IVAN LEONARD MANGUNDAP SOUS CHEF AT THE LANGHAM, JAKARTA

: Describe your typical day in a sentence. A: On a typical day you’ll find me in my kitchen rolling around with those dry-aged meats, running the restaurant on a daily basis and searching for new experiences in the culinary world. : How did you come to be a chef at The Langham, Jakarta? A: I noticed this District 8 Project a long time ago, and knew The Langham, Jakarta would open together with Tom’s by Tom Aikens. I was keen to be part of this new exciting journey for my career. : What’s the favourite part of your job? A: I love everything about food. I love the process of sourcing, preparing, cooking and serving it. So, the best part is I don’t feel like I’m working, because I do the job that I love. : How do you unwind? A: During my spare time I usually do some sporting activities with my relatives, travel to find exciting culinary journeys and spend some time with my automotive collections. : Name one really special thing about your hotel. A: Definitely my Marrone Kitchen! I believe it’s the one and only in Indonesia. The Langham, Jakarta (langhamhotels.com/jakarta)

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CHRESTIAN PESIK DIRECTOR OF OPERATIONS AT THE LANGHAM JAKARTA

: Describe your typical day in a sentence. A: I start my day by going through the schedule that I have prepared. It starts with the utmost priority: getting my team ready to welcome our guests. Making sure the team feels good each day by communicating with them and empowering them so they perform well. : How did you come to be the director of operations at The Langham, Jakarta? A: When I graduated from university I had my black book where I wrote all of my professional goals while praying to achieve what I had written. I started my career as a concierge 15 years ago in one of the five-star hotels in Jakarta and moved to the Middle East to pursue my career. I came back to Jakarta in 2012, reached the managerial level in 2014 and director of rooms in 2016. I enjoy doing the job that I love. It inspires me to keep moving to where I am now, director of operations at The Langham, Jakarta. My motto is “Plan the work, and work the plan.” : What’s the favourite part of your job? A: Seeing that both our colleagues and guests are happy. : How do you unwind? A: I run in the morning, ride on my bike and travel when I have time. : Name one really special thing about your hotel. A: We invite our guests to celebrate the every day with us by providing a warm and unpretentious service that comes from the heart of our colleagues. The Langham, Jakarta (langhamhotels.com/jakarta)

SAM T. NAHAWI HEAD OF SECURITY AT THE LANGHAM, JAKARTA

: Describe your typical day in a sentence. A: I start early making sure all our protective resources and countermeasures are in place and end rather late after monitoring guest arrivals, departures, and events, to live up to The Langham Security Standard. : How did you come to be the head of security at The Langham, Jakarta? A: I was keen to contribute to the group’s expansion and success in any way possible, but I never actually applied for the position I currently have. I was asked to perform some tasks a long time ago expecting to be on-site only for a few days or weeks. I was as surprised as anybody to learn that I was the new head of security, but I happily accepted and started the same day. : What’s the favourite part of your job? A: I am still here to protect people and assets. I am thankful every day for being able to perform my job in such a safe location, on a beautiful property and a wonderful country surrounded by true hospitality professionals. : How do you unwind? A: As a former heavyweight kickboxer, I have to keep an eye on my weight now that I do not compete. A disciplined gym routine supplemented by long walks push-ups, sit-ups and runs keeps my body in tune and also clears my head. : Name one really special thing about your hotel. A: I would have to choose The Langham Club, the finest club lounge in the city. You will be amazed by the views, the decor, the food and beverage service, and of course the natural hospitality that makes it memorable. The Langham, Jakarta (langhamhotels.com/jakarta) 75

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The

CULINARY PLAYER EDO WIDJAJA COO OF ATERIA GROUP

Ateria Group has gained success with brands like SaladStop! and %Arabica, and now it’s back with the popular barbecue bistro Meatsmith, in collaboration with Dave Pynt from Burnt Ends hospitality group in Singapore. As the group’s Chief Operating Officer, Edo Widjaja tells Exquisite Taste how to navigate the dynamic F&B scene. – By Runi Indrani

: How did you first get into the F&B industry? A: I started as a chef and went to a culinary school in 2004, then I worked in Canada for a while, and went to culinary school there as well. From then on, I found my passion for F&B and worked in restaurants in Canada. Right after that in 2012, I returned to Jakarta. : What do you think is the key to success when it comes to the F&B industry? A: Number one is the concept has to be right, as well as the product, and the service. Those three components are very important for the F&B business. Nevertheless, it’s about team effort. I believe that’s how to really succeed in this industry. : What has been your biggest challenge in the industry and how did you overcome it? A: Number one is finding the right people because without the right people it’s really hard for us to achieve our goals. That’s why I always believe that the team is very important.

: What goals does Ateria Group want to achieve in the country’s F&B scene? A: To put it simply, we just want to be the number one in the segment. For healthy food, we have SaladStop!, that’s number one in the segment. For coffee, our %Arabica is number one in the segment. So, right now we have barbecue casual dining with Meatsmith, and we want that to be the number one as well. : How does the F&B scene now differ from when you first started? A: Digital marketing is the thing that we need to adapt to now. Everything changes so fast, we need to be educated enough and we need to follow all the trends, especially from overseas. If you look at Singapore, they’re really one step ahead of us, so that’s why we’re glad we have all the principles, they helped us a lot in terms of what we need to do. But yes, number one, right now the digital game is really important. It’s not like what it used to be, where we could just

invite people to the restaurants. It needs to be social media-friendly. Everywhere you go, it needs to pop up on your mobile phone. That’s how I see the changes ahead. : Are there any upcoming projects to look forward to that you can share with our readers? A: We have a few brands that we’re working on. However, we want to focus on the brands that we do have such as SaladStop!, %Arabica, and Meatsmith. We are going to open a few more outlets in Jakarta and Bali. So, we’re focusing on our current brands for now. : What advice would you give someone who wants to be in the F&B industry? A: Passion and dedication are really important if you want to be in the game. I think F&B is all about hospitality, so it needs to come from your heart, it can’t just be a nine-to-five job. Meatsmith (meatsmith.co.id)

: The Ateria Group recently opened Meatsmith restaurant from the famed Burnt Ends Hospitality Group in Singapore. Can you tell us more about it? A: We started with SaladStop! back in 2016, that was our first project. After that we had %Arabica in 2019. I had known Dave Pynt from Burnt Ends and Meatsmith Singapore for quite some time, and during a discussion he mentioned that he wanted to expand to Jakarta. We saw the opportunity, because Indonesians like something smoky, something with barbecue, so that’s why I always believed that Meatsmith could be the next big thing for Jakarta, and also Bali. : Is there a plan to open in Bali soon? A: Yes, the next projects are to open %Arabica and Meatsmith in Bali.

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Making

THE MOVE NABILA CHALID CO-OWNER OF PATTY & SONS

Restaurateur and mother of two, Nabila Chalid, shifted from corporate work to establishing two restaurant brands spread across five outlets. She sits down with Exquisite Taste to share the story of her daily hustles and how she got started. – By Runi Indrani

: How did you get into the restaurant business? A: Actually, I was working for eight years in a law firm's finance and banking team. In 2020 however, I decided to develop Ask For Patty. I also started a catering business that we still have now. I made the call to focus on this restaurant business and never looked back. : Can you share the story of how you first started your own restaurant? A: It was in the early stage of the pandemic in 2020 that we came up with the idea for Ask For Patty while in our home. We decided to establish a small stall in Menteng, before extending to the existing four outlets that we have right now. We created the formula ourselves, from the recipes for the bun and the patty, we also ground the meat ourselves. Now, with four outlets, we still use the same methods as what we did when we first started Ask For Patty. : Please tell us more about the restaurants. A: Ask For Patty is a casual burger joint with one outlet in North Jakarta, one in Central Jakarta and two in South Jakarta, where anyone can visit without

having to dress up. Meanwhile, Patty & Sons was an extension of Ask For Patty. What differentiates Patty & Sons from its predecessor is that we dry age our meat for about 30 days in our own dry age locker, and we use it for the patty. Patty & Sons also serves dishes other than burgers, such as steaks, pasta and more. : What is the biggest challenge you’ve come across, and how did you overcome it? A: We cannot always impress everyone with the menu that we offer. We aim to create a good quality meal that is acceptable and affordable for everyone, however once in a while you will come across complaints about your products. Even so, we always make sure to maintain our freshness and to deliver our products to each outlet on time. There will always be new challenges every day, but we are ready to tackle those.

: What is your typical day like? A: I wake up early in the morning because I want to play with my children. Afterwards, I will go to one or more of the outlets or the central kitchen. My work usually lasts until the evening, then I come home and play some more with my kids before their bedtime. My working days are from Monday to the next Monday, no day off for me. : What is next for you? A: There will be upcoming projects that I cannot share just yet. We definitely want to create more culinary concepts, and we’re not limiting ourselves to just one. Keep an eye out for more sometime this year and next year.

: What advice would you offer to someone who wants to get into the F&B industry? A: If you have an idea or a plan to create something, don’t wait. Just go for it. If you don’t get a move on, you will never get to do : What is the most rewarding it – because that’s what happened with us. moment in your journey? A: When I see guests smiling, or expressing We had the idea to make a burger joint since 2017, but the idea was always there and we their satisfaction with our dishes. I spend almost every day at one of the outlets, so I try never fully executed it. In 2020, when we finally had the time to focus on it, we really to see the guests’ responses to our products. The most rewarding thing is if they’re happy went for it. with what we serve. Patty & Sons ( @pattyandsons)

A great restaurant goes beyond a menu filled with delicious dishes. It needs to have an idyllic ambience, imaginative concept, enticing complementary libations, or any other factor that creates an experience to remember. Join us on a sumptuous culinary journey through Jakarta, Bali, Surabaya, Singapore, Hong Kong and Bangkok and discover a curated array of 50 leading dining destinations.

TOM’S BY TOM AIKENS AT THE LANGHAM, JAKARTA JAK ARTA

ith a name that is synonymous with culinary greatness, restaurateur and media personality Tom Aikens charms the industry with his creative innovations and esteemed accolades, including two Michelin stars to his name. After three successful restaurants in the UK and Abu Dhabi, the coveted name makes its mark in Indonesia with Tom’s by Tom Aikens in Jakarta.

Housed in the ultra-luxurious The Langham, Jakarta, the restaurant turned heads even before its opening. Since its introductory stage, Tom’s by Tom Aikens has been one of the capital city's most popular dining destinations. The popular chef personally curated and designed the menu, basing it on fresh local and high-quality seasonal produce.

Brimming with classic European flavours, enhanced with innovative techniques and presentations, the menu at Tom’s already has signature favourites with quite the following. A stellar starter would be the wagyu tartare, with black garlic aioli, turnips and puffed wild rice. This classic dish is spruced up with a too-pretty-to-eat arrangement, reminiscent of a blooming flower, and a too-tasty-to-miss flavour to match.

Aikens himself, showcasing star dishes like lamb shank and salmon confit.

Tom’s menu is compact but packed with flavoursome wonders, which makes it difficult to choose from amongst the starstudded main dishes. Prepare an expansive appetite for the grill section, especially for the succulent 30-day dry-aged porterhouse steak, bringing the juiciest goodness to your palate. The restaurant recently introduced a new menu curated by none other than Mr.

Stepping into the restaurant, discerning diners will be greeted by the sophisticated opulence of a high ceiling fenced by floorto-ceiling windows that invite the stunning Jakarta skyline in, classic patterned flooring, sleek leather seating and chic chandeliers.

In addition, Tom's invites diners to amp up their Sunday with the newly launched Sunday Roast, serving extravagant culinary offerings, from foie gras and chicken liver parfait with grape chutney and treaclecured salmon, to prime rib roast, Chilean seabass and more.

To really step up the Tom’s experience a notch, opt for the restaurant’s The chef ’s table area, where diners can marvel at the mesmerising magic performed by the culinary team in the open Marrone kitchen, as well as the Himalayan salt meat lockers and cheese and wine cabinets. The Marrone kitchen itself is an elaborate work of art, with six cooking stations and a state-of-the-art wood-fired oven and grill. Tom’s by Tom Aikens at The Langham, Jakarta (langhamhotels.com)

HIGHLIGHTS • • •

Wagyu Tartarre Lamb Shank 30-day dry-aged porterhouse steak

TOM AIKENS WITH THE SUNDAY ROAST OFFERINGS

OKU

AT HOTEL INDONESIA KEMPINSKI JAKARTA JAK ARTA

OKU SIGNATURE SELECTION

n the topic of stellar Japanese cuisine in Jakarta, we bet that OKU will be the star of the conversation. Located at the legendary Hotel Indonesia Kempinski Jakarta, OKU shines bright in the talented hands of Chef Kazumasa Yazawa. Yazawa starts with knowing the importance of preserving authentic flavours and traditional techniques, before elevating the process with a modern interpretation – resulting in the city’s most exquisite Japanese fare.

Highly coveted in the city’s discerning dining scene, OKU almost needs no introduction. If you’re a first-timer, however, don’t miss the restaurant’s finest signature dishes. Start with the classic Japanese appetiser of edamame enhanced with a dash of truffle salt. OKU Karaage is widely known for its black façade and widely loved for its surprising flavour and sensation of the juicy chicken and shichimi balsamic teriyaki filling. Savour even more by opting for the sashimi platter with seven kinds of chef-selected seasonal fish and appreciate the freshness of the produce. Modern sushi dishes are also available, such as OKU Aburi Salmon

Roll with salmon roe and caviar. A must-try hearty dish is the Truffle Gyu Don, served with truffle sauce and runny onsen egg. A bar is situated near the entrance of the restaurant, providing an oasis where you can have a glass of Japanese whiskey before dinner, or a series of premium sake after dinner. Complementing the OKU experience is its elegant wooden interior and clean lines, reminiscent of Japanese aesthetics. The Japanese tea garden adds to

the zen tranquillity of the venue, making it easy to forget that you are dining in the heart of busy Jakarta. OKU at Hotel Indonesia Kempinski Jakarta (kempinski.com)

HIGHLIGHTS • • •

OKU Karaage Truffle Gyu Don OKU Aburi Salmon Roll

CHAO CHÁO JAK ARTA

Situated right in the heart of Jakarta’s business district, Chāo Cháo is a stylish Chinese eatery that serves world-class flavours. A glowing purple, sweeping curved bar with an outstanding selection of stunning cocktails, spirits and wines from an exceptional wine list, greets diners as they enter and is ideal for pre- and post-meal drinks. The flowing layout allows for a choice of various seating options, while two private dining rooms comfortably seat 10 each, or can be combined for larger parties.

In the short time that it has been open, the restaurant has already become popular with the city’s socialites, business people, friends catching up and couples enjoying a romantic meal, while at the weekends, families are added to the mix. The super talented chefs are passionate about creating unique, contemporary Chinese dishes that combine traditional influences, modern techniques and make the most of seasonal ingredients. The extensive lunch and dinner menus are packed with delectable creations, while for those

who feel overwhelmed by the choice, a selection of set menus is presented. At the helm of Chāo Cháo’s cuisine is Chef Chong Chee Wah, bringing a wealth of knowledge with 20 years of experience as a head chef, having worked in Singapore, India, China, Australia and currently expanding the gustatory boundaries of Jakarta’s food scene. Abiding by traditional cooking techniques, Chef Chong uses the finest ingredients and adds contemporary flair. Signature dishes from Chāo Cháo 8 Treasures dim sum that literally bursts out of the plate with vivid colours, the delightful Golden Chicken served with morel, enoki and king mushroom, to the seductive flavours of the Peking duck with Siberian caviar and the spice sensation K u Shu Jī, combine to deliver an explorative menu that will introduce you to star dishes from various regions of China, all executed with a hint of Chef Chong essence. Chāo Cháo (chaochaojkt.com)

HIGHLIGHTS • • •

Chāo Cháo 8 Treasures Dim Sum Peking Duck Braised Superior Bird’s Nest Soup

DIM SUM PLATTER

LI FENG

AT MANDARIN ORIENTAL, JAKARTA JAK ARTA

o much more than your usual Chinese dining destination, Li Feng is a theatrical experience aiming to dazzle your senses. At a first glance, your sight will be mesmerised by the enchanting interior design inspired by the spice trade between China and the old Jakarta, known as Batavia back in the

yesteryears. Notice nautical aesthetics in the details, including images of trade ships, as well as the sea-inspired ceiling installation. Three opulent private dining rooms are available for intimate gatherings or special events. The private rooms are designed meticulously so that they can be revealed

and blend seamlessly with the rest of the dining area for bigger events or celebrations. The talented culinary team at Li Feng partnered up with Chef Fei from the Michelin-starred Jiang restaurant at Mandarin Oriental, Guangzhou to create the exquisite Cantonese menu with contemporary creative presentations. The Deep-Fried Swan Dumpling with Black Pepper Duck Meat is a delectable delight both for the palate and for the eyes. The dumplings are shaped like black swans and served on a platform filled with dry ice for a stunning effect. The Sweet and Sour Chicken with Pineapple and Bell Pepper looks like a dessert at a glance, with sugar floss arranged in a tepee-like presentation. The Matsutake Mushroom with Prawn Dumpling comes in a presentation that looks like two swimming goldfish. Li Feng at Mandarin Oriental, Jakarta (mandarinoriental.com)

HIGHLIGHTS • • DEEP-FRIED SWAN DUMPLING

•

Deep-Fried Swan Dumpling Matsutake Mushroom with Prawn Dumpling Sweet and Sour Chicken

LYON

AT MANDARIN ORIENTAL, JAKARTA JAK ARTA

iners in Jakarta with a penchant for a taste of France don’t have to travel far, as they can find a little Lyon in the heart of the capital city. Appropriately named Lyon, the restaurant is located at the iconic hotel Mandarin Oriental, Jakarta. In true French fashion, the dining destination is tastefully designed with classy cane-back chairs, a colour scheme of ivory and wood tones, as well as an overall timeless, elegant vibe.

Eye is an all-time favourite, served with the sauce and sides of your liking. Check with the host for the Japanese wagyu cut-of-theday for a melt-in-your-mouth sensation. No French culinary adventure is complete without an array of refined desserts. Incorporating local ingredients into French sweet treats, the dessert menu at Lyon is one to remember. Try the Profiterole Au Chocolate with Balinese vanilla ice cream

and Maluku walnuts, or the Crème Brûlée with Sulawesi vanilla. Lyon at Mandarin Oriental, Jakarta (mandarinoriental.com)

HIGHLIGHTS • • •

Escargot de Bourgogne Bouillabaisse Angus Rib Eye

The skilful culinary team has prepared an à la carte menu, however, for an elevated experience, opt for the prix fixe menu, carefully crafted daily. Kick-off your culinary trip to France with Escargot de Bourgogne served with parsley and garlic butter and grilled ciabatta, and Bouillabaisse with fresh seafood, rouille sauce and baguette. The pan-seared foie gras is lush and balanced with prune chutney, pickled plum and candied walnut to be spread on house-made brioche. Go Mediterranean with the Angel Hair Aglio Olio with tiger prawns, scallops and mussels, or opt for the Truffle Mushroom Risotto. Diners with quite the appetite should not miss the steak selection. The 250-gram 200-day grain-fed Angus Rib ANGUS RIB EYE

HENSHIN

AT THE WESTIN JAKARTA JAK ARTA

erched on the top three floors of The Westin Jakarta, on levels 67 to 69, Henshin brings fine dining to a whole new height – literally and figuratively. Bringing the Nikkei cuisine trend to Jakarta, the restaurant serves a creative fusion of Peruvian flavours and elaborately delicate Japanese cooking techniques.

The dining and drinking experience at Henshin comes in three folds. Start with a decadent sunset hour on the highest rooftop bar in Jakarta on level 67, and sip on the artisanal cocktail selection inspired by Nikkei cuisine. With the capital city’s mesmerising skyline as the background, you’ll be ready to start the delectable evening ahead. The main dining area is situated on level 68, where you can dive right into Henshin’s menu filled with Nikkei delicacies. Choose the dishes of your liking from the à la carte menu, or go adventurous with the restaurant’s set menus. Consult the restaurant if you would like to have recommended vegetarian dishes.

PULPO HENSHIN

Last but definitely not least, level 69 is for those who seek exclusive privacy for their quality mealtime. Two private dining areas are available to book for a special intimate gathering, complemented by the elevated city view. Henshin at The Westin Jakarta (henshinjakarta.com)

HIGHLIGHTS • • •

Pulpo Henshin Henshin Wagyu Sakura Maru

ALTO RESTAURANT & BAR AT FOUR SEASONS HOTEL JAKARTA JAK ARTA

avishly ensconced on the 20th floor of the unarguably opulent Four Seasons Hotel Jakarta, Alto Restaurant & Bar sees sleek design and sophisticated ambience in the form of polished wooden floors, sultry details and floor-to-ceiling windows showcasing the magnificent metropolitan views outside. It is one of the go-to dining destinations when it comes to authentic Italian cuisine.

Helmed by Executive Chef Marco Violano, the restaurant focuses on using the best quality seasonal ingredients in order to craft fine Italian delicacies. To complement the dining experience here, Alto Restaurant & Bar also offers an elaborate collection of fine Italian wines, ready to be paired with gastronomic goodness. Prepare a hefty appetite and don’t miss out on Alto Restaurant & Bar’s sumptuous flavours. Start with insalata di spinacini, comprising baby spinach leaves, avocado, basil sea salt, apple vinaigrette and lime gel. Irresistible hearty mains come in the form of raviolone, runny egg yolk ravioli with spinach and ricotta, as well as the Acqua Pazza-style oven-roasted barramundi. End the dining experience on a sweet note with the signature Alto tiramisu.

INSALATA DI SPINACINI

In addition to the enticingly intimate atmosphere in the indoor dining area, Alto Restaurant & Bar provides a spacious city-view terrace, ideal to savour light bites and some of the restaurant’s creatively concocted cocktails. Take the exclusivity to another level with Alto’s private dining area, accommodating up to 10 diners and have a dining rendezvous to remember.

Alto Restaurant & Bar at Four Seasons Hotel Jakarta (fourseasons.com)

HIGHLIGHTS • • •

Insalata di Spinacini Raviolone Barramundi All'Acqua Pazza

YUGEN SHABU & SUKIYAKI JAK ARTA

must-go dining destination for Jakarta’s Japanese food lovers, Yugen Shabu & Sukiyaki has garnered countless acclamations and rave reviews since opening its doors to the public. With cityscape views from The Plaza’s prestigious 46th floor in Jakarta, the restaurant is helmed by Chef Hiromi Mizushima and caters to the high-end Japanese shabu-shabu market by only serving the best premium marbled wagyu sourced from boutique cattle houses in Japan.

The meticulous attention to detail starts with sourcing the ingredients, all of which are imported for a refined dining experience. The signature broth is a mild mixture of Japanese spices and a warming pepper that is carefully prepared over several hours as the perfect accompaniment. The finely sliced beef is some of the best to be found, such as Satsuma Gyu A5 4% Miracle, Satsuma Gyu A4 and A5, and Japanese Miyazaki Gyu. Gently swished in the simmering broth, the melt in the mouth beef takes mere seconds to cook and is even better dipped in one of either the ponzu or the everpopular goma sauces. For those looking for something new to the palate, the restaurant has recently introduced yakisuki charcoal grill into the menu. Thick slices of premium meats are cooked over hot charcoal that will melt instantly when it hits your mouth. In addition to the meat option, diners can also indulge in the à la carte menu including appetisers such as tebasaki truffle

SHABU SHABU

rice, foie gras gyoza, king crab chawanmushi and more. Or, try Japanese desserts, including the chef ’s own delicate warabi mochi for a perfect ending to a nourishing meal that warms the heart and soul. Yugen Shabu & Sukiyaki ( @yugenshabu)

HIGHLIGHTS • • •

Tebasaki Truffle Rice Specially crafted broth High-quality wagyu from Japan

THE LOUNGE

AT INTERCONTINENTAL JAKARTA PONDOK INDAH JAK ARTA

onveniently nestled within a complex that includes a shopping mall, office towers, familyfriendly activities and golf course, InterContinental Jakarta Pondok Indah has become an icon of luxury in South Jakarta.

Walking into the hotel lobby, guests will be charmed by the grandeur of marble pillars, burnished gold trimmings and sparkling rectangular glass chandeliers, all combining to give a contemporary luxurious impression. Adding more to the ambience is the wonderfully airy The Lounge, which has the feel of a hip but classy communal space.

amongst the diverse and valuable rainforest trees in Indonesia’s highland areas. As part of the InterContinental Jakarta Pondok Indah’s coffee journey, a signature coffee blend has been specially created for the hotel. Additionally, The Lounge also prides itself in serving an exclusive selection of teas through its signature tea journey. Working closely with TWG Tea, there are 16 fine of teas presented on a trolley and brewed tableside at the precise temperature to ensure the perfect cup of tea. As night

approaches, the bar at The Lounge is the perfect spot to enjoy classic cocktails, craft beers and a selection of wines to make everyone’s night livelier. The Lounge at InterContinental Jakarta Pondok Indah (jakartapondokindah.intercontinental.com)

HIGHLIGHTS • • •

Curated coffee programme Exclusive selection of teas Premium cocktails

The Lounge at InterContinental Jakarta Pondok Indah features a stunning backdrop of floor-to-ceiling windows, giving guests the feeling of being in a spacious living room with exquisite touches. In the midst of this bustling social hub, guests are welcome to indulge in a journey through Indonesia’s remarkable coffees brews or the sophistication of well-brewed teas. A great place to spend some time with friends or business colleagues, The Lounge believes in presenting the best coffees that Indonesia has to offer. The coffee beans are organically grown and cultivated using the intercropping method, where coffee trees are planted

AFTERNOON TEA

SIR LOIN JAK ARTA

IR LOIN aspires to serve guests with a unique assortment of specially picked meats, drawing influence from classic steakhouses. Guests are greeted with a classic minimalist façade and interior that combines marble top tables, long leather couches, and buttoned leather seats, together with a warm wood tone and dim lighting to create a welcoming space.

Opening its doors to the public in 2020, the restaurant, hidden away in the heart of South Jakarta, quickly became the go-to spot for discerning diners. SIR LOIN's signature steaks are aged with special ingredients to increase the flavour during the ageing process, which makes them stand out. Starting with its shared steak menu, which is ideal for groups of

four or more people, the restaurant offers 200-days grain-fed truffle butter aged Tomahawk MB7+, which diners can have it gold-foiled, as well as 30-day dry-aged wagyu Bistecca Fiorentina MB9, among other options. All come with a choice of side dish and sauce, and are topped with sizzling butter. More than just an ordinary steakhouse, the restaurant also serves a European style menu selection starting from appetisers to main courses. The lobster mac n cheese is a fan favourite and a must on everyone’s order. Another signature dish is the butter parmesan-aged sirloin that just melt in the mouth. In addition to dining at the restaurant, SIR LOIN also provides private dining at home. Offering different packages for small or big gatherings at home, SIR LOIN will prepare everything from grilling equipments, waitress team to utensils and napkins to make it a seamless dining experience for you and the other guests at your home. SIR LOIN ( @sir.loin.jkt)

HIGHLIGHTS • • FLAT IRON, TENDERLOIN & JAPANESE FULL-BLOOD SIRLOIN

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30-Day Dry-Aged wagyu Bistecca Fiorentina MB9 Camembert Cheese-aged Japanese FullBlood Sirloin Lobster Mac N Cheese

CHANBA PRIVATE ROOM GRILL JAK ARTA

MEAT SELECTION

ocated in the heart of Jakarta’s booming culinary district, Chanba Private Room Grill is another contender to becoming the city’s favourite dining spot. Taking its name from the Japanese word for chamber, the restaurant offers a private sanctuary for diners to enjoy their meals in their own comfortable space.

Stepping inside the restaurant, guests are transported into a Japanese village with its clean lines and neutral colour palette. Meanwhile, in each chamber, a smokeless grill is the main star to take you on a spotless culinary journey. Chanba prides itself in serving only the best ingredients. The menu is filled with premium cuts ranging from wagyu beef, to chicken and seafood. For a small group, the restaurant offers platters that can feed up to five people. Taking its inspiration from Japanese cuisine, the appetiser section is adorned with all-time favourites which include edamame, chicken nanban, gyoza, sliced beef katsu and pork sando. Meanwhile, for someone looking to have a quick bite, the donburi section is great with choices of gyutan, saikoro, katsu and seafood.

More than just an ordinary eatery, Chanba Private Room Grill also provides in-house entertainment that you can enjoy with your loved ones. Fully equipped with Smart TVs and karaoke machines, the restaurant aims to be a one-stop destination for food connoisseurs in the city. Always placing everyone’s safety as high priority, each room is disinfected and sanitised after every use. A special seal will

appear on every door after every procedure to create a worry-free experience for guests. Chanba Private Room Grill ( @chanba.jkt)

HIGHLIGHTS • • •

Chanba Signature Platter Garlic Butter Fried Rice Apple Pie Gyoza

1928

AT THE HERMITAGE, A TRIBUTE PORTFOLIO HOTEL JAKARTA JAK ARTA

nown for its historical colonial building, The Hermitage, a Tribute Portfolio Hotel, Jakarta extends charm to its culinary front by introducing 1928, a dining destination built around the concept of the legendary legacy. Helmed by Executive Chef Ferdian Tobing, the restaurant serves a new take on colonial-era cuisine, highlighting the best of locally sourced ingredients.

Tobing elaborates that the menu aims to evoke palatial reminiscence from the yesteryear with a focus on colonial, Peranakan, and Indonesian/Pan-Asian cuisine. Refined to stay relevant with the modern-day culinary scene, signature dishes include grilled bone marrow, bruine bonen soep, macaroni schotel, beef bitterballen, pindang bandeng, Dutch steak, klappertaart and poffertjes. For a quality meal with family, friends, or loved ones, opt for the Rijstaffel Package, where you can have a little taste of the restaurant’s varied signature dishes, and share them with at least four persons. The 1928 Sunday Brunch is also something to look forward to every Sunday from 11.30am to 3pm, offering all-you-can-eat

SEAFOOD ON ICE

international cuisine, as well as a drink trolley with a travelling bartender, ready to serve the best concoctions. 1928 at The Hermitage, a Tribute Portfolio Hotel, Jakarta (marriott.com/jkttx)

HIGHLIGHTS • • •

Grilled Bone Marrow Rijstaffel Package The 1928 Sunday Brunch

OKAYU OSHO JAK ARTA

hef/Restaurateur Mandif Warokka has been one of the world’s leading culinary names in Bali for more than a decade. Just last year, Mandif successfully brought Indonesia’s team to the final round of the prestigious culinary competition Bocuse D’or for the first time.

After Mandif ’s success with restaurants like Teatro Gastroteque and BLANCO

par Mandif in Bali, the visionary mind brings his brilliance to Jakarta. One of his creative culinary concepts in the capital city is Okayu Ōshō, a charming and intimate venue serving comfort Japanese cuisine with the freshest, seasonal ingredients. The core dish of the restaurant appears on the moniker; okayu means porridge in Japanese, and Japanese porridge is unlike any of its counterparts you have tasted

before. Made from the highest quality of Japanese nishiki rice, the restaurant offers different okayu dishes spread into two categories: Okayu and Okayu Signature. The signature superstar here is the Gyukotsuzui okayu, cooked in bone marrow broth and served with bone marrow bits and negi or leek, resulting in a silky and tasty dish with savoury and umami flavours. To go even more premium, the Okayu Signature boasts okayu served with A5 wagyu, truffle and bone marrow. With that being said, do not stop at the okayu section, as Okayu Ōshō encompasses other fine Japanese delicacies that go well with okayu. Guests’ favourites include the Bluefin Toro Truffle Set, the Yakitori Platter, fish skin crackers, as well as freshly shucked oysters with ponzu and yuzu sauce. Okayu Ōshō ( @okayuosho)

HIGHLIGHTS • • •

Gyukotsuzui Okayu Bluefin Toro Truffle Set Yakitori Platter

FRESH OYSTER

OKAYU ŌSHŌ SIGNATURE SELECTION

SOLO PIZZA JAK ARTA

ringing Neapolitan f lavours to Jakarta is Solo Pizza, situated in the trending culinary destination of Pantai Indah Kapuk. Finding its home at Urban Farm PIK, a semi-outdoor marketplace filled with artisanal food, beverages and products, the restaurant is an intimate and casual venue to catch up while enjoying everyone’s favourite comfort bite: pizza.

The culinary team strives to bring as much authenticity to diners as possible, with the traditional Neapolitan technique of pizza making. The sourdough pizza is handcrafted without any machinery involved, using the gentle 48-hour-long fermentation, hightemperature and swift baking time to ensure the correct textural combination of airy and light, as well as, crispy on the outside and chewy on the inside. With its concept of putting the much-loved dough in the limelight, Solo Pizza offers a wide array of pizza, sprawling across classic Neapolitan, Solo signature, gourmet and Fritta (fried) categories. Highlights include Solo’s signature Ragú di Manzo, topped with wagyu beef ragout, ricotta cream, Grana Padano cheese, thyme and parsley.

PROSCIUTTO DI PARMA PIZZA

The gourmet pizza selection is also too precious to be missed. Try the Prosciutto di Parma pizza with Parma ham and San Marzano tomatoes, or the black truff le and egg pizza with truff le béchamel, Omega 3 hen egg and black truff le.

Italian air-dried cured beef, air-dried cured sausage from Milan, and the appetising Antipasti Platter. Solo Pizza (solopizza.id)

In addition to pizza perfection, Solo Pizza serves a few antipasti options, such as Italian dry-cured ham from the Parma region, house-smoked Tasmanian salmon, Italian chicken sausage, and

HIGHLIGHTS • • •

Ragú di Manzo Pizza Prosciutto di Parma Pizza Black Truffle and Egg Pizza

YOSHI IZAKAYA AT GRAN MELIA JAKARTA JAK ARTA oshi Izakaya at Gran Melia Jakarta is one of the leading dining destinations in the capital when it comes to inspired Japanese cuisine. Combining authentic Japanese dining and drinking offers with a modern, stylish look, the restaurant is favourite among Jakarta’s discerning diners.

At the entrance, guests are welcomed with the enticing sight of the sake bar and lounge, showcasing an outstanding collection of liquor. Dining tables with long benches give a relaxed feel, while the bird cage-inspired round tables are a sight to behold. The focal point of the restaurant is the 19-metre-long robatayaki, sushi and sashimi bar, which offers unique seating for the guests where they can watch the chefs work their magic. Accommodating up to 100 diners, Yoshi Izakaya boasts two teppanyaki counters and two semi-private rooms. Situated on the lobby floor of Gran Melia Jakarta, the restaurant is open from 11.30am to 3pm for lunch, and 6pm to 10pm for dinner. Led by Executive Japanese Chef Tomoaki Ito, the culinary team at Yoshi Izakaya is ready to serve authentic Japanese culinary favourites, such as tempura, sashimi, sushi, kushiyaki, and seafood/vegetable robatayaki, shabu-shabu, sukiyaki, and more.

FUJI ICED TEA

For the maximum dining experience, The Weekend Yamitsuki offers all-you-can-eat dining every Saturday and Sunday, from 12pm to 4pm. Savour a selection of hearty dishes including fresh salmon sashimi, delectable teriyaki dishes, tempting teppanyaki offerings, and creamy matcha ice cream.

Yoshi Izakaya at Gran Melia Jakarta (melia.com)

HIGHLIGHTS • • •

Rainbow Dragon Roll Tempura Selection Teppanyaki

RAINBOW DRAGON ROLL

PIERRE JAK ARTA

ound alongside the trendiest eateries in Jakarta, Pierre is a classic French bistro created by visionaries at The Union Group in collaboration with famed Chef Brandon Foo of Singapore’s Le Bistrot du Sommelier. Sitting right in the prime spot of Senopati, the stylish restaurant housed in a building designed by Jaya Ibrahim exudes sophisticated comfort often found in French homes.

The restaurant serves classic French cuisine that will transport diners straight to Paris with just a spoonful of pommes purée. Start with the rich, flavourful rillettes and silkysmooth chicken liver pàté made in-house daily, following Chef Foo’s recipe. For mains, L’Entrecôte au Poivre is a delightful dish made with black Angus rib eye, white peppercorn extensive wine list consisting of more than crust and brandy cream sauce. 150 Old World gems. For something more refreshing on the palate, enjoy Bénédictine or floral Chrysanthème signature cocktails. As a prominent French bistro, Pierre is also fully equipped with an amazing bar and an Pierre (uniongroupjakarta.com)

HIGHLIGHTS • • •

L’Entrecôte au Poivre Duck Rillette Baba Au Rhum

BISTECCA JAK ARTA

Fiorentina is made using a native Tuscan breed of cattle, Chianina, that has been dry aged in a chiller for 60 days before being flame-grilled over charcoal to result in succulent, flavourful meat. Bistecca also features other dishes, such as Italian-American appetisers, main courses and delightful desserts. Complementing your dining experience, the martini bar is ready to whip out the classic concoction to make any night merrier.

SIGNATURE BISTECCA FIORENTINA

ocated in the trendy area of Jakarta’s main business district, and only a stone’s throw away from Senopati, Bistecca is the city’s goto for premium cuts of meat. Masterminded by Chef Luca Pezzera, the chophouse pays homage to great New York City steakhouses

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of the late 19th and 20th century as well as the classic ristorante of Florence.

A place to harbour a romantic tête-à-tête, a pivotal business lunch or after-work drinks, Bistecca is adorned with quintessential Italian elements such as classic arched ceilings, predominant use of wood and bookshelves lining the walls. Bistecca (uniongroupjakarta.com)

HIGHLIGHTS

On the menu, exceptionally well-prepared food and properly made cocktails will surely tempt • your taste buds to another level. For example, • the restaurant’s signature of Bistecca alla •

Bistecca alla Fiorentina Florentine Butter Chicken Bistecca Classic Martini

AMUZ GOURMET RESTAURANT JAK ARTA

MUZ Gourmet Restaurant is one of the legendary establishments in Jakarta when it comes to refined food. Coveted Chef Gilles Marx is at the helm, bringing with him over 30 years of experience and numerous accolades. The most important ingredients in Marx’s kitchen are his respect for the diners, the culinary team, and the produce. Marx aims to produce high quality, delectable dishes to be shared among loved ones, creating memories and good times – something he cultivated from his childhood.

The restaurant is famed for its French fine dining offerings, like the le foi gras de canard poêlé, le coq au vin, and le fillet de bœuf. A collection of finest French, as well as European and New World wines, is ready to be handpicked from the walk-in glass cellar and paired with the fine cuisine.

AMUZ recently unveiled its new space, a modern French art deco style with a contemporary Asian twist, like the handpainted Chinoiserie wallpaper imbued with a touch of 18th century French Arcadian Garden. The spacious restaurant also offers a private dining room for exclusive events, and a ladies' area to enjoy curated cocktails or fine wines. Amp up the experience with the Interactive Gourmet Dinner offer, where Marx will personally craft his dishes in front of you at the Chef ’s Table. AMUZ Gourmet Restaurant (amuzgourmet.com)

HIGHLIGHTS • • •

Les Fruits de Mer et le Risotto Le Foie Gras de Canard Poêlé Le Fillet de Bœuf LES FRUITS DE MER ET LE RISOTTO

71ST OMAKASE JAK ARTA ocated on the outskirts of Jakarta, 71st Omakase is a reservation-only restaurant that elevates diners’ palates to another level. Don’t be fooled by its name, this is not a restaurant dedicated only to Japanese cuisine. Omakase translates to trust the chef, and they take this freedom to make a twist on every dish inspired by Asian, European and Italian ideas. The open kitchen allows chefs to display their culinary skills and provides the customer with freshly plated food from the chefs. At 71st Omakase the customers can enjoy their dining experience using all the five senses; taste, sight, smell, touch and even sound. Offering a different theme every three months, diners are taken on a journey through different interactive rooms where a welcome drink and delectable amuse bouche are awaiting before completing the experience at the omakase bar. Open every day for dinner

CAPRICORN

only, guests are already lining up to try the 14-course selection with a special Edible Music Experience theme. 71st Omakase (71stgroup.com)

HIGHLIGHTS • • •

Unrivalled gastronomy journey Interactive dining Reservation-only restaurant

KAYUPUTI RESTAURANT AT THE ST. REGIS BALI RESORT BALI

he pride and joy of The St. Regis Bali Resort, Kayuputi Restaurant sets the bar for the distinguished fine-dining scene. Helmed by Executive Chef Agung Gede, a respected figure in the field, the restaurant crafts Asian-inspired haute cuisine, infused with classic western techniques and influences. Kayuputi means white wood in Indonesian and guests can bask in the refined white palette of the opulent interior design, further enhanced by the pristine white sandy beach and the majestic Indian Ocean right outside.

Kayuputi Restaurant is much coveted for its sumptuous eight-course degustation dinner menu, as well as the finest wine selection to complement dinner – handselected by the resort’s prominent sommelier. With a focus on high-quality and responsibly sourced ingredients, the menu encompasses wagyu beef from Australia, imported specialities such as fish from Japan, fresh seafood from local waters, a selection of Sturia and Prunier caviar and oysters. Discerning diners can expect nothing less than the best.

KAMBING BAKAR (SOY SPICES GLAZED LAMB RACK)

Another sought-after feature of Kayuputi Restaurant is its fine weekend brunch, which deserves a league of its own. On Saturday, expect a lavish culinary indulgence inspired by The Astor’s traditions. Meanwhile, on Sunday guests can savour the same delicacies, with the addition of caviar and a Champagne sabrage ritual. Head to Kayuputi’s Apéritif Bar for some delightful tipples, including the legendary Bali Mary – a local take on The St. Regis signature Bloody Mary, before indulging in à la minute

dishes, such as lobster, wagyu beef D rump, duck foie gras, and more. Kayuputi Restaurant at The St. Regis Bali Resort (kayuputibali.com )

HIGHLIGHTS • • •

Asian-inspired haute cuisine Nyegara Gunung concept Weekend brunches

KUBU

AT MANDAPA, A RITZ-CARLTON RESERVE BALI

ocated at the opulent Mandapa, a Ritz-Carlton Reserve, fine dining destination Kubu seamlessly blends the great outdoors with the refined haute cuisine on offer. Kubu itself refers to bamboo huts where Ubud farmers store their annual rice harvest, and long-time regulars would know how the whole resort was built around existing natural or cultural elements, such as Ayung River, a working rice field, and a Balinese temple.

Built along the Ayung River in the form of intimate and intricate bamboo cocoons, Kubu is a picturesque sight to behold. Led by Executive Chef Bayu Retno Timur, the restaurant serves innovative MediterraneanEuropean cuisine, spread across curated selections of appetisers, pasta and grain, as well as main courses. Several favourites among the regulars are the slipper lobster with cauliflower floret, curry emulsion and scallion, as well as Hokkaido scallop in a cold almond soup, pickle grape, seaweed and candied citrus.

LAMB RACK

For a complete Kubu experience, opt for its six-, or eight-course degustation menu. The menu seasonally changes to ensure the restaurant only uses the freshest and highest quality ingredients. The six-course Essential The lobster tagliolini and homemade menu offers dishes like cherry tomato tart, tagliatelle with braised wagyu beef ragout butterfish crudo, chicken breast with foie gras, are popular in the pasta selection. Last but beef Wellington, berry frappe and texture not least, the main dishes showcase protein, chocolate cake. While the eight-course including barramundi with green pea puree, lamb rack with mashed roasted pumpkin, pork Gourmet menu serves the same offerings, with belly confit, braised wagyu short rib and more. additional slipper lobster and BBQ gindara.

Kubu at Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

HIGHLIGHTS • • •

Lamb rack Slipper lobster Beef Wellington

SUNDARA

AT FOUR SEASONS RESORT BALI AT JIMBARAN BAY BALI nsconced on the idyllic Jimbaran Bay, Sundara offers a dining and leisure destination that combines five-star elegance with a welcoming, tropical atmosphere. Boasting an unrivalled three-mile beach and an extensive 57-metre-long beachfront pool, Sundara really lives up to its name, meaning beautiful in Sanskrit.

The heavenly setting of Sundara entices guests to take their time and bask in the ambience all day, and with the dining and drinking selection on offer, it’s not difficult to succumb. Start with the nutritionistguided menu for a breezy, seaside lunch. Or, better still, opt for Bali’s Longest Sunday Brunch from 11am to 4.30pm every Sunday to amp up your weekend. Sail away on the Sundara boat, inspired by the Jukung – Bali’s own traditional fishing boat – and enjoy the mesmerising sea around Jimbaran Bay. Afterwards, take up Sundara’s daily offer of 2-for-1 Sundowners, serving meticulously hand-crafted, slow-cooked tipples with Balinese arak as the main star. Wrap up the day with Sundara’s latest dining offer, a BBQ Sunset Dinner. In

true Jimbaran fashion – an area that is famed for its beachside seafood barbecue tradition, Sundara’s culinary team helmed by Chef Angga Winarjaya brings the art of

roasting, grilling and smoking to the whole menu – even desserts and cocktails. Equipped with the coffee wood-fuelled Kopa Smoke Oven – an invention known for its precision when it comes to smoke density and temperature control – the restaurant infuses a dose of smoky flavour and tenderness into its meats, seafood, sweets and plant-based cuisine. Culinary highlights include coffee woodsmoked Tasmanian salmon, 800g bamboo lobster with sambal matah, 1kg 200-day grain-fed Angus T-bone, and beef short ribs smoked slow-and-low for 12 hours, as well as sweet treats like Sundara’s panna cotta with smoked cream, and profiteroles with smoky 72% dark chocolate and Scotch sauce. Sundara at Four Seasons Resort Bali at Jimbaran Bay (sundarabali.com)

HIGHLIGHTS • • • 12-HOUR SMOKED BEEF SHORT RIBS

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Slow-smoked beef short ribs The 57-metre-long beachfront pool Bali’s Longest Sunday Brunch

SANTANERA BALI

why the food selection here is better shared, offering big portions and a rich variety. A set menu is also available to make choosing easier. The fragrant homemade sourdough is a good start, which pairs well with the umami mahi-mahi tarama or the jamon iberico. Light bites – or “bocados” – come in vibrant, memorable dishes, like the lush baby squids with black garlic mole on plantain crackers, or the work-of-art scallop tartelette with salmon roe and tapioca pearls, served on a jalapeño emulsion. Savour the freshness of the ingredients, in dishes such as the hamachi ceviche, or the dry-aged bass grouper with clams. CHAR-GRILLED OCTOPUS

irst opened late last year, the relatively young Santanera has gained quite the following. Standing tall on a spacious plot of land in the popular and ever-evolving area of Canggu, the restaurant spans three floors, with a scenic rooftop slated to open this July. Every inch of the restaurant is well thought through and meticulously designed, showcasing timeless, understated luxury, as well as Mediterranean-inspired warmth and comfort.

Chefs Andres Becerra and German Rincon helm the kitchen, hailing all the way from Colombia, bringing with them their expertise and experience in multiple award-

winning restaurants around the world. Their globe-trotting ways inspired the menu, with European, Mediterranean, as well as Latin American flavours. Santanera is the brainchild of nine friends, each with their own passionate contribution to establishing the restaurant paying attention to the smallest details. The friendly quality extends to the rest of the team, as a friendly welcome and bespoke service are the first things diners notice at Santanera, besides the charming bohemianchic-meets-old-world-opulence interior. The idea at Santanera is to share a good time over good food, with good friends. That’s

The main star is the four-week dry-aged duck, tender and succulent without being oily, wrapped in perfectly crunchy duck skin. Complementing the dish is charred kale with caramelised yoghurt and sherry vinegar duck jus sauce. Save some space for the dessert, like the refreshing compressed watermelon with strawberry granita, vanilla ice cream and white chocolate ganache, as well as fun cocktails and mocktails. Santanera (santanerabali.com)

HIGHLIGHTS • • •

Scallop and salmon roe tartelette Char-grilled octopus Four-week dry-aged duck

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KWEE ZEEN

AT SOFITEL BALI NUSA DUA BEACH RESORT BALI

nown worldwide for its modern French style, Sofitel Hotels & Resorts brand boasts the perfect blend of its original concept with a touch of local culture. This includes Sofitel Bali Nusa Dua Beach Resort, the opulent accommodation located in Bali’s manicured area of Nusa Dua.

In the heart of the expansive Sofitel Bali Nusa Dua Beach Resort is Kwee Zeen, the flagship all-day dining restaurant. Make no mistake, this is not your ordinary breakfast restaurant, as the sophisticated venue offers an interactive boutique dining experience with its elevated authentic food market vibe. Located on the ground floor of the hotel, guests may take the elevator from reception, or for a more majestic approach, take a leisurely stroll down the hotel’s grand staircase to arrive at Kwee Zeen. With its impressive patio and glass doors that magically fold towards the pillars of the venue, the restaurant provides the ultimate indoor-outdoor venue for all-day dining on the island; taking full advantage of Bali’s year-round favourable climate.

Serving a wide selection of Pan-Asian cuisine, the hawker-style restaurant is a feast for the eyes and taste. Vibrant colours adorned the area with ateliers offering buffet-style menu ranging from Chinese, Singaporean, Japanese to Indonesian cuisine. In addition to the buffet, the restaurant also carries an à la carte menu with dishes inspired by traditional delicacies, such as Sate Campur, Ayam Guling and a One-Meter Platter to satisfy your hunger.

Kwee Zeen at Sofitel Bali Nusa Dua Beach Resort (sofitel.accorhotels.com/9078)

HIGHLIGHTS • • •

One-Meter Platter Family-friendly eatery A wide selection of dishes

ONE-METER PLATTER

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FIRE

AT W BALI – SEMINYAK BALI

s one of the leading dining destinations at the hip and happening W Bali – Seminyak, FIRE has been blazing strong since it was first opened. Showcasing the restaurant’s expertise in grill gastronomy, the name is also represented within its interior design. The décor is inspired by the enchanting Balinese Kecak Dance, which is also known as the fire dance, evident in the poleng (black and white chequered motif) pattern and fiery chandelier and hues.

Under the newly appointed Director of Culinary Norberto Valdez Palacios, the restaurant sees new dishes with the same FIRE DNA. Carnivores will be delighted to see the mouth-watering meat selection, from FIRE signature dry-aged black Angus tomahawk, to the grain-fed wagyu Tokusen. Go big and try the FIRE Signature Meat Sampler, comprising four or five selected premium cuts, cooked to perfection. In addition to the marvellous grilled meats, the menu also offers creative twists on bistro classics and the raw bar selection. When it comes to variety, FIRE offers comprehensive menus for breakfast, lunch and dinner. Vegetarians should not fret, as the restaurant also caters to the vegetable-oriented palates

FIRE SIGNATURE MEAT SAMPLER

with innovative and delectable dishes. Don’t forget to dive into the creative cocktail menu to enhance the dining session.

FIRE at W Bali – Seminyak (firerestaurantbali.com)

To have a more exclusive FIRE experience, opt for the private dining option, taking place at the restaurant’s One Below room. The area is secluded under a cascading waterfall, exuding elegant intimacy, complementing the exclusive inclusions of a personal chef and wine guru.

HIGHLIGHTS • • •

FIRE Signature Meat Sampler FIRE Signature Dry-aged Black Angus Tomahawk Grain-fed wagyu Tokusen

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SOLEIL

AT THE MULIA, MULIA RESORT & VILLAS – NUSA DUA, BALI BALI

he Mulia, Mulia Resort & Villas – Nusa Dua, Bali is known and loved for its grand approach to leisure, from offering three kinds of lavish accommodation with world-class facilities, to the multiple opulent dining destinations available at the property, serving various cuisines to cater to different palates.

The property’s signature beachfront dining venue is Soleil. Meaning sun in French, Soleil is a tropical haven that comes with a luxurious setting and design, idyllic location overlooking the Indian Ocean, and a highly skilled team of world-coveted chefs. With indoor and outdoor areas to choose from, diners can bask in the elegantly designed, air-conditioned dining room, or enjoy the fresh ocean breeze of the terrace seating.

TUNA TARTARE

Serving delectable refined Mediterranean and Pan-Asian delicacies, the restaurant uses the best ingredients, from the freshest locally sourced seafood, to the eight different kinds of fresh handcrafted pastas. Discerning diners can opt for the daily à la carte menu, or amp the experience up a notch with the tailored degustation menu. One of the outstanding dining experiences at Soleil is its famed Sunday Brunch. The brunch goes big from the beginning, with a bountiful buffet of appetisers, showcasing an array of traditional Italian antipasti, PanAsian tapas and small tasting plates. The

BRUNCH SELECTION

main show takes place at the seafood bar and live grill stations with the scrumptious selection of meats and seafood. The dessert buffet ends the experience on a sweet note, with signature desserts like the melting tiramisu and the frozen fruit sabayon. Soleil at The Mulia, Mulia Resort & Villas – Nusa Dua, Bali (themulia.com)

HIGHLIGHTS • • •

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Soleil’s Sunday Brunch Fresh homemade pasta Tailored degustation menu

THE CAVE BY CHEF RYAN CLIFT AT THE EDGE BALI

ajestically perched on the Uluwatu clifftop, The edge is Bali’s most famed all-villa resort, not only offering breathtaking views of the Indian Ocean but also the perfect blend of Indonesian hospitality and luxurious amenities. As the ultimate super-villa property, The edge is also home to dining venues that cater to all tastes, including The cave, a game-changing restaurant that is built among stalactites and stalagmites.

The cave is a 22-seat subterranean restaurant serving a delectable seven-course menu that will satisfy any palate with Chef Ryan Clift acting as the Culinary Director. Found 6.5m underground, this is the first subterranean restaurant in Bali, further cementing the island’s position as one of the world’s best culinary destinations. The cave by Chef Ryan Clift boasts a unique and luxurious natural wonderland that was discovered in 2013 during the construction of a new villa. The cave itself is believed to be around 25,000 years old, and after a series of careful renovations to preserve the natural wonders, the space is now welcoming guests for a unique dining experience amongst stalactites, stalagmites and crescent walls lining this natural miracle, with some stalactites measuring over 2.5m in length.

COCKTAIL FRUIT

On the menu, Chef Ryan Clift has prepared an array of Japanese-inspired dishes ranging from cured salmon belly, Hokkaido scallop, dry-aged duck, Tajima wagyu and more. Highlighting the best seasonal ingredients, the menu surely makes your taste buds tingle. In addition to the amazing dining experience, The cave will feature brief projector shows between courses on the walls contoured with natural stalactites

and stalagmites to accompany guests while they enjoy the meticulous seven-course degustation menu. The cave by Chef Ryan Clift at The edge (thecavebali.com)

HIGHLIGHTS • • •

Fermented mushroom Foie gras cheesecake Tajima wagyu

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SEASALT

AT ALILA SEMINYAK BALI

rawing inspiration from its breathtaking oceanfront location and the locally harvested sea salt – which is one of the excellent commodities in Bali – Seasalt brilliantly takes the wonders of the ocean and everything in it as its main idea, and from there innovatively creates a dining experience unlike any other.

Led by highly skilled Chef Vivian Vitalis, Seasalt brings the best quality seafood and serves it in an innovative way. Drawing inspiration from Japanese techniques and flavours, with a dash of Vivian’s flair, the restaurant offers refreshing creative dishes that diners won’t find anywhere else.

sources seafood that is wild caught and sustainably harvested from the waters around Indonesia, and partners with local fishermen and their community who provide high quality seafood that is sustainably fished. Dishes are seasoned with traditional organic Kusamba sea salt from East Bali, where a small community of salt farmers continues a centuries-old tradition of producing 100 percent natural salt by sun and wind evaporation. At Seasalt, the cuisine is sophisticated, but the ambience is casually refined. It’s a

great dining destination with an unrivalled ocean view, especially on a lazy Sunday afternoon, where eager diners can enjoy the decadent Sunday Seafood Brunch. Seasalt at Alila Seminyak (seasaltseminyak.com)

HIGHLIGHTS • • •

The Seasalt Ritual Sunday Seafood Brunch Zero-waste concept cocktails

Dinners at Seasalt always start with the signature Seasalt Ritual, where diners are served an intriguing centrepiece, inspired by the shell and coral-adorned beach, unveiling a starting spread of mackerel butter and mayo with a Japanese touch, wrapped in spinach and seaweed baked inside a mound of sea salt – to be savoured with homemade sourdough. Always looking to deliver a memorable dining experience, Seasalt was one of the first restaurants in Indonesia to implement the sustainable and zero-waste concept. With a focus on sustainability, Seasalt

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SUNDAY SEAFOOD BRUNCH

CIRE

AT ALILA VILLAS ULUWATU BALI

ver since its opening, Alila Villas Uluwatu has been known for its luxury and iconic location. Perched on Uluwatu’s dramatic cliffs, boasting elevated views of the majestic ocean, the resort is also recognisable from its unmistakeably unique lines and cabana designs.

The resort is not only a sight to behold, but it also offers dining experiences to remember. In addition to the authentic Indonesian dining offered at The Warung restaurant, the resort also has CIRE, offering Mediterranean-inspired cuisine, with fresh locally sourced produce and seafood. First and foremost, the menu at CIRE is crafted using the freshest quality of seasonal ingredients, sourced as locally as possible, to ensure all the delicious dishes served go hand in hand with the resort’s commitment Harmony menu, comprising five tasting courses of western cuisine, paired with fine to sustainability. Diners can find familiar favourite flavours, drawing inspirations from wines or curated cocktails. the Mediterranean. CIRE’s latest dining experience is the outstanding Lobster Brunch held every Open all day, CIRE start with a theatrical Sunday from 12pm to 4pm, offering an à la breakfasts, featuring three daily rotating carte selection of all-lobster brunch-style menus from 7am to 11am. An à la carte dishes, complemented by three different all-day menu is available, however, for an flavours of Bloody Mary and a live band. enhanced experience, opt for The Art of

LOBSTER CEVICHE

CIRE at Alila Villas Uluwatu (alilahotels.com)

HIGHLIGHTS • • •

Lobster Brunch The Art of Harmony set menu The ocean view

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HUGE BALI

t’s all about the eclectic details and flavours at Huge, evident from the chunky ballerina statue welcoming diners at the entrance. Stepping in, you will see an expansive bar, showcasing a premium liquor collection and promising creative cocktails for a guaranteed good time. On the right side is the main dining area, while on the left side is a shisha area, separated by floor-to-ceiling glass windows with quirky lighting installations.

Guests are welcome to dine in the shisha area as well – featuring the latest PlayStation for anyone to play on, an outdoor area for smokers, and even better, dine at the sushi section on the small part of the bar. Watch the live sushi making session at the sushi section starting from 2pm. With Ukrainian Executive Chef Edik Kanaryan and Executive Sous Chef Alexey Tsarev, the menu at Huge is heavily inspired by famous European dishes, enhanced with an Asian twist, with a focus on seafood. The culinary team emphasises the importance of using as many local ingredients as they can, to craft good food with memorable presentations. Try inspired dishes like the octopus tartelette – a petite starter that packs a punch. On the outside is the crunchy crust

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SUMMER BREAD, ZUCCHINI PANCAKES & BRIOCHE WITH TUNA

made of black sesame seeds and baked carrot. Inside are layers of exquisite flavours, comprising ricotta cheese with truffle paste, octopus pate, chipotle, dill, shrimp stock, topped with baby cucumber slices, avocado dressing and lemon juice. The cured salmon is also divine, offering a refreshing bite to kick off the feast. The cured salmon is served with a charming cacophony of papaya, pomelo, cucumber, orange sauce, and topped with homemade furikake of salmon skin, nori and sesame. This dish brings something personal, as it is inspired by

Kanaryan’s grandmother’s recipe, keeping the five-hour curing process alive. The dessert section mimics the excellent quality of the rest of the menu, with dishes like the passion fruit craquelin with crispy hazelnut, salted caramel, and sweet spinach sauce. Huge ( huge.restaurant)

HIGHLIGHTS • • •

Orzo Octopus Craquelin with Passion Fruit White Fish with Broccolini

BOY’N’COW MEAT BOUTIQUE BALI

PORTERHOUSE STEAK

ocated in the vibrant eating district of Seminyak, Boy’N’Cow has secured its reputation as an upscale steak house, meat boutique and cocktail lounge.

Appearance-wise, Boy’N’Cow is definitely not your average run-of-the-mill steakhouse, it offers a fantastic location, with a good atmosphere. Is it an industrial warehouse? A Swedish post-modern style living space? A deconstructed interpretation of a stylish barn? The

answers may vary, but its international quality service does not. The Boy’N’Cow team is passionate about steak and has shared this with the kitchen and wait staff, all of whom are keen to showcase these prime cuts and help diners choose the right cut of steak that suits their preference. While the main courses are dominated by 28-day dry-aged US and Australian steaks, they are not the only choice.

Grilled octopus, seared salmon and chicken breast are all proving popular and there are even vegetarian options. Everything is cooked to the highest standards with great consistency, quality and care. The steaks themselves are dry-aged inhouse to seal in the wonderful flavours and servings are generally at least 280g, which ensures a juicy steak with that lovely smoky char taste from the grill. The accompanying sides are so good that you’ll want to dip into everyone’s, not just your own. Must-tries include the creamed spinach, parmesan and truffle fries and the homey bacon mac n cheese. Before or after the dinner, you might want to head to the mezzanine level to the restaurant’s cocktail lounge and try one of Boy’N’Cow’s intoxicating tipples. Boy’N’Cow Meat Boutique (boyncow.com)

HIGHLIGHTS • • •

Dry-aged steaks Potent cocktails Great ambiance

ESPRESSO MARTINI

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LOCAVORE BALI

ocavore could be described as "cuisine with a purpose." The restaurant's “brains” – awardwinning chefs Eelke Plasmeijer and Ray Adriansyah – have a long history of narrowing the gap between local producers and discerning customers by collaborating closely with Indonesian farmers, fishermen,

and food artisans. The smart duo pay attention to the importance of minimising their carbon footprint and taking responsibility for the products they use in order to support community sustainability. Located in the quaint town of Ubud, Locavore uses locally grown vegetables

and herbs, Kintamani's best coffee beans, handcrafted sea salt from north Bali, spices from the highlands, and the freshest seafood from eastern Indonesia. Furthermore, the crew ensures that the meat prepared in the kitchen, is sourced from free-range animals that have been grown from nutritious natural food and dispatched with care. The finest ingredients, together with Eelke and Ray's talents, result in delightful seasonal recipes that focus heavily on the freshest produce, giving Locavore its welldeserved acclaim. If you haven't gone to Locavore yet, you should, and remember that reservations are required. Locavore (locavore.co.id)

HIGHLIGHTS • • •

Koji Fried Chicken Wings Lamb "Porchetta" Rosella Sorbet

OTAK-OTAK

SI JIN BALI

ocated right in the heart of Seminyak, SI JIN is a steakhouse that takes pleasure in bringing the finest cuts of meat from all over the world to Bali. The restaurant, led by Chef-Owner Joel, emphasises the concept of sharing and offers a variety of dry-aged and premium wet-aged meats. Every ingredient is treated with the utmost respect in their purest forms.

SI JIN incorporates Japanese and Korean techniques to deliver a dining experience that is personalised, genuine and transparent. All of the dishes are prepared in-house and grilled at each table on smokeless grills, blending Korean and Japanese techniques with locally sourced ingredients. Chef Joel and his impeccable culinary team strive to deliver quality dishes and impressionable dining experiences while remaining true and authentic to themselves. Open daily for dinner only, savour the best quality meats, ranging from 30-day aged 110

MISUJI 9+

picanha 9+, 45-day aged Hokkaido “snow” series and galbi 9+, all served with eight different homemade salts. In addition, the restaurant also offers tantalising starters and sharing side dishes, with sophisticated cocktails to complete the dining experience. Sijin (sijinbali.com)

HIGHLIGHTS • • •

Misuji 9+ Kagoshima Ribcap A5 Uni "Yukhoe" 2.0

ROOM4DESSERT BALI

orn out of the creative mind of Chef Will Goldfarb, Room4Dessert first came to conception in New York City, before finding a new home in Bali. With a glance at the moniker, anyone can guess what the restaurant is all about. What many probably don’t know yet is that Room4Dessert is so much more than a restaurant, it’s a community – a family if you will – with a strong passion for local and sustainable solutions and systems of development.

Yes, Room4Dessert serves desserts, innovative ones that you’ve never seen anywhere else before. Taking the sweet experience to a new, refined level, the current menu is simply known as Season 13: Poubelle Cuisine, comprising 21 inventive courses highlighting the establishment’s use of natural harvest

schedule and medicinal plants from its garden. The dessert bar has made a respected name of itself in less than a decade after its opening. It evolved over time as it opened its garden to the public, serving as an idyllic ambience, as well as an in-house source of ingredients. So much more than sweet treats, Room4Dessert also offers savoury snacks and curated tipples to be paired with the dishes. Room4Dessert (room4dessert.com)

HIGHLIGHTS • • •

Wakame Coco Papaya Salmon Sorrel Arak Mousse PAPAYA SALMON SORREL

BLANCO PAR MANDIF BALI

LANCO par Mandif is the brainchild of coveted culinary connoisseur Mandif Warokka, who started out as a chef in fivestar establishments, before dominating

the scene as a restaurateur and consultant. This crown jewel of a restaurant is snugly ensconced in an elevated corner of Ubud, overseeing the busy Jalan Raya Tjampuhan, as well as the Tjampuhan valley below.

At the namesake restaurant, Mandif aims to bring rich Indonesian cuisine and vibrant ingredients much-deserved recognition, by giving it a sophisticatedly modern touch, elaborate techniques, and unpredictable presentations. The intimate restaurant serves a sevencourse refined set that comes in degustation, vegetarian and pescatarian categories. The menu changes based on the freshest seasonal ingredients, although some iconic dishes are available all year round. Savour culinary works of art, such as the fish gohu, or the 14-day dry-aged Peking duck breast, to have an unforgettable dining experience. BLANCO par Mandif (blancoparmandif.com)

HIGHLIGHTS • • •

Fish gohu 14-day dry-aged Peking duck breast Lobster

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MAURI BALI

orn from the passionate creations of Chef-Owner Maurizio Bombini, MAURI serves diners a sophisticated, fine dining experience inspired by southern Italy heritage. Light and airy with a distinct Puglia feel, the restaurant seats just 40

downstairs, while a mezzanine level bar and lounge offer cocktails, wine and light bites. The bustling open kitchen is helmed by Chef Maurizio, using mainly fresh, seasonal ingredients that have been locally sourced. Chef Maurizio is well-known in Bali for his creative and artistic flair,

combining high quality ingredients to produce dishes that are pleasing to the palate as well as the sight. The à la carte menu provides a selection of contemporary dishes that are respectful of tradition, from appetisers like tonno in carpione or parmigiana d'astice, pasta and risotto, to fish and meat main courses. A five- or six-course tasting menu showcases the highlights of the menu and all diners are treated with a myriad of complimentary welcome snacks such as the parmesan egg custard and the Bloody Mary spherification. MAURI Restaurant (mauri-restaurant.com)

HIGHLIGHTS

TUNA TARTARE

• • •

MAURI Signature Tasting Menu Parmigiana d'astice Filetto di manzo

MASON BALI

nspired by the meticulous craft of masonry, Mason puts an emphasis on building creations from the ground up, by using the finest raw materials sourced locally and organically wherever possible. The modern Australian restaurant is situated in the trendy area of Canggu, helmed by Group Chef Benjamin Cross, who pays homage to timeless techniques, such as smoking and wood-fire grill, and applies those to the menu offered. Traditional techniques like pickling, curing and fermenting are also in the spotlight at Mason, all for maximising flavours from minimal ingredients.

Diners can expect delicacies like in-house charcuteries and cheeses, showcasing Spanish chorizo, wagyu beef pastrami, burrata and honey-mint halloumi, among others. Flavourful small plates are ideal for sharing, like wood-fired flatbreads with burnt chilli hummus, spiced cauliflower with pine nuts and pomegranate, and tarragon tuna carpaccio.

Hearty mains come in the form of high-quality meats and sustainably sourced fish and seafood, such as barramundi fillet with smoked tomato and cardamom, wood-roasted lamb shoulder with yoghurt, cumin and salsa verde, and the tempura “popcorn” lobster with piripiri, potato crisps and pickled onion. On the beverage front, Mason plays around with classic cocktails and concocts them with a contemporary twist. The Margarita A La Mason with tequila, lime and pomegranate, and the brandy-based Mezcal Negroni and Crusta 360 are a must-try. Mason (masonbali.com)

HIGHLIGHTS • • •

Tarragon tuna carpaccio Barramundi fillet with smoked tomato and cardamom Wood-roasted lamb shoulder BARRAMUNDI FILLET WITH SMOKED TOMATO AND CARDAMOM

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XIANG FU HAI CUISINE AT VASA HOTEL SURABAYA SUR ABAYA

urabaya is known for its opulent restaurants and culinary scene, which includes some popular Chinese dining experiences. Discover the spacious and beautiful Xiang Fu Hai Cuisine, which is located within the

magnificent Vasa Hotel Surabaya. Xiang Fu Hai Cuisine, a classic Chinese banquetstyle restaurant, offers discerning customers a great range of authentic dishes including an extraordinary dim sum, as well as superb service and a full drinks menu. The culinary

team at Xiang Fu Hai Cuisine strives to serve the healthiest, freshest, and most authentic Chinese cuisine possible. The fine dishes are produced with the best ingredients utilising meticulous preparation, presentation, and years of experience. Elevating your dining experience to a new height, Xiang Fu Hai Cuisine also offers private rooms for anyone seeking to hold a small get-together with friends or colleagues. Open for lunch and dinner only, make sure to add this restaurant to your must-visit destinations. Xiang Fu Hai Cuisine at Vasa Hotel Surabaya (vasahotelsurabaya.com)

HIGHLIGHTS • • •

DIM SUM SELECTION

Dim sum selection Number 1 Original Baked Chicken Village with Local Herb Roasted Duck Hong Kong Style

CHAMAS BRAZILIAN CHURRASCARIA AT VASA HOTEL SURABAYA SUR ABAYA urabaya's gastronomic treasures are legendary, including an array of international restaurants. Vasa Hotel Surabaya has an interesting collection of eateries, including the city's first Brazilian Churrascaria restaurant, Chamas Brazilian Churrascaria. The restaurant offers an amazing assortment of high-quality meats, including beef, lamb, and chicken, as well as delectable sides, desserts, and a diverse selection of beverages. The meat is skewered and seasoned with rock salt before being slowroasted over an open flame in the traditional Brazilian method. The Pasador serves the meat, moving from table to table and cutting endless pieces from the skewers.

In addition to the wide ranging menu, the restaurant also comes with a bar, where creative cocktails and premium bottle of wines will complement your dining experience. Furthermore, making your time more memorable, the eatery also has

nightly live music from the city’s best talents. Chamas Brazilian Churrascaria at Vasa Hotel Surabaya (vasahotelsurabaya.com)

HIGHLIGHTS • • •

All-you-can-eat high-quality meat Family-friendly eatery Great collection of wines

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ODETTE SINGAPORE

LE PIGEON FABIEN DENEOUR

oused within the National Gallery Singapore, Odette is a timeless fine-dining destination helmed by the acclaimed French Chef Julien Royer. Opened in late 2015, Odette quickly caught the attention of the city’s discerning gourmands, ensuring the restaurant has been booked out every night since – a fact that’s not surprising when you learn that the restaurant is a star-studded collaboration between the illustrious chef and the unstoppable Lo & Behold Group.

It’s the first restaurant by Chef Julien, following his rise to fame after a four-year stint at the multi award-winning JAAN restaurant at Swissôtel The Stamford. Everything from the menu, to the décor and the tableware has been overseen by Chef Julien, injecting an unmistakeable air of devotion throughout. This is further highlighted when the inspiration for Odette is revealed. Odette is the name of Chef Julien’s grandmother and everything that has ever been created in the kitchen has been made in her honour,

remembering a time when Chef Julien grew up on the family farm and watched his mother and grandmother tend to their crops and live by the seasons. Chef Julien therefore sees the world as his backyard, his menus are as changing as the seasons. The team works with some of the world’s best boutique producers to bring to the table beautifully refined modern French cuisine, guided by Julien’s lifelong respect for seasonality, terroir and artisanal produce. Using only the best produce together with Julien’s signature delicate and restrained touch, each dish is a sublime harmony of taste, texture and impeccable presentation. The menus at Odette are degustation only, ranging from six courses for lunch to seven courses at dinnertime. Opt for a dinner degustation and the sommelier will mark the beginning of degustation with a Champagne trolley. Odette (odetterestaurant.com)

HIGHLIGHTS • • •

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Le Pigeon Fabien Deneour Tuna Flower Promenade à Singapour

JAAN BY KIRK WESTAWAY AT SWISSÔTEL THE STAMFORD SINGAPORE

n internationally celebrated restaurant on the highest floor of the iconic Swissôtel The Stamford in Singapore, the sophisticated and intimate 30-seat JAAN by Kirk Westaway offers spectacular views of the city’s skyline and the perfect scenic landscape to complement the entire dining experience.

Helmed by Executive Chef Kirk Westaway, the establishment is committed to putting a definitive mark on modern British cuisine – promising an elevated reinterpretation of British gastronomy through a modern and innovative culinary lens. Born in South West Britain, Executive Chef Kirk Westaway channels a rooted passion for seasonality and natural flavours, reminiscent of his childhood in England, into signature culinary masterpieces that are distinctively transcendental in presentation and taste.

WHITE ASPARAGUS & CAVIAR

tableware and curating specially designed furniture, these attentive shifts culminate to a truly exquisite culinary service experience that have become the hallmark of this multi-award winning restaurant. From progressively evolving his culinary JAAN by Kirk Westaway direction and selecting the world’s best at Swissôtel The Stamford gourmet suppliers; to personalising bespoke (jaan.com.sg)

HIGHLIGHTS • • •

Hens egg, home-cured ham Roasted white asparagus with caviar Langoustine, brown butter

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LABYRINTH SINGAPORE

adventure and provide a dining experience that challenges perceptions. Chef LG Han constantly tinkers with the menu to offer different takes on local and international cuisines, while still preserving the original element of the dish to retain its connection with locals.

MEMORIES OF CHOMP CHOMP HAWKER CENTRE: HAINANESE SATAY, ORH LUAK & POPIAH

abyrinth welcomes foodies to a modern gastronomical adventure and extraordinary culinary maze, led by Singaporean ChefOwner, LG Han. The “lab” part further highlights Labyrinth’s concept of being an

exploratory culinary laboratory focused on constant innovation. As a culinary lab, Labyrinth re-interprets traditional recipes, local cuisines and cultures, to take diners on a gastronomical

Presenting familiar flavours with a twist in an affordable fine-dining setting, Labyrinth’s menu features signature dishes such as Chilli Crab, a playful twist on an iconic Singaporean dish elegantly presented with a piquant chili crab ice-cream, tempura-style soft shell crab and seaweed fronds on a bed of mantou “sand” hit with a luxuriant dollop of sturgeon caviar. Labyrinth (restaurantlabyrinth.com)

HIGHLIGHTS • • •

Chilli Crab 8.0 Rojak Hainanese Curry Rice

BURNT ENDS SINGAPORE

ounded by Chef-Owner Dave Pynt, Burnt Ends is one of the hardest tables to book in Singapore. Located in Dempsey Hill, Singapore, the restaurant serves modern Australian barbecue cooked in a custom-made brick oven that heats up to more than 1,700 degrees. Australian chef Pynt counts his time in Spain, cooking with wood grill and ovens, under Victor Arguinzoniz of Asador Etxebarri, as his most formative.

Awarded one Michelin star in 2018, the restaurant is built around a four-tonne, two-brick kiln and with custom grills inspired by Basque institution Asador Etxebarri. Burnt Ends is all about simple, top-quality produce cooked on a wood fire. On the menu, you’ll find flatiron steak with burnt onion and bone marrow,

Western Australian marron (similar to a langoustine) with tobiko and kombu beurre blanc, and grilled leeks with hazelnut and black truffle. There’s no fuss or fanfare around the food – every morsel has been touched by the flame and the ingredients speak for themselves. Burnt Ends (burntends.com.sg)

HIGHLIGHTS • • •

Long counter bar seats to watch the action upfront Michelin-starred modern Australian barbecue Burnt Ends Sanger

BURNT ENDS SANGER

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THE CHAIRMAN HONG KONG

he Chairman is located on the western side of the Gough Street neighbourhood, which is known for its upscale boutiques and coffee shops, just around the corner from Ronin. The window-front exterior is marked by three vivid red and gold Chinese characters, while the interiors are all white.

The restaurant is still one of Hong Kong's most important Cantonese restaurants, dedicated to discovering, championing, and conserving the cuisine's traditions. No one could accuse chef-restaurateur Danny Yip and his team of putting style before substance – while the cooking is excellent, interesting, and miles ahead in terms of sourcing and skill, the conservative atmosphere and general lack of frills leave nothing to be desired. But that's not a problem, because the cuisine takes centre stage on a menu that emphasises freshness, flavour and texture, as per Cantonese philosophies. Whether it's fresh seafood from Aberdeen Fish Market or bean curd sheets from Shu Kee, ingredients are relentlessly obtained from the greatest producers.

CAMPHOR WOOD SMOKED GOOSE WITH 7 SPICES

The restaurant's most famous dish is steamed flower crab in aged shaoxing wine and chicken oil – so much so that you no longer need to pre-order it, thanks to the constant supply of local crustaceans – but don't overlook the highly accomplished creations like deep-fried crabmeat and

mushroom dumplings sandwiched with thin pork lard. Whether you're a regular or a newbie, the service is friendly and welcoming. This is the gold standard for tasting authentic Cantonese flavours. The Chairman (thechairmangroup.com)

HIGHLIGHTS • • •

Steamed fresh flowery crab with aged Shaoxing wine, chicken oil & rice noodles Deep fried crab meat Pan-fried crispy chicken stuffed with shrimp meat

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VEA RESTAURANT HONG KONG

ward-winning VEA Restaurant marries Chinese cuisine with superb French technique. Helmed by Chef Vicky Cheng, who brought years of experience working with Michelin-starred chefs in the United States before moving back to his birthplace of Hong Kong, this city centre venue has only 46 seats.

Inspired by his childhood, his parents, and the vibrant culture of Hong Kong, Vicky pours his heart into the bi-weekly changing degustation menu at VEA. The menu’s strong focus on freshness of produce means that whilst the core of the menu remains the same, individual dishes are amended or changed altogether to accommodate the dynamic seasons. Most renowned for his use of rare Chinese ingredients such as preserved apricot, local sugarcane, sea cucumber and flower crabs, Vicky aims to create a balanced harmony between his Chinese roots, French culinary training, and indeed, breathtaking plating aesthetics with attention to the smallest detail.

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BEAN CURD SHEET GINKGO NUT PUFF PASTRY BARLEY

For his signature dish, Chef Vicky Cheng sources sea cucumbers from Hokkaido, Japan, and applies a unique roasting technique for an outer crunch whilst the inside is stuffed with a mousseline of local female mud crab purchased daily from the Wan Chai wet market. The garnish changes seasonally, and this season, it is served with sautéed ginger and scallion, with a sauce created from the shell and roe of the crab that is then thickened with a whole egg. The

dish is finished with a fine mist of 22-yearold Shaoxing wine. VEA Restaurant (vea.hk)

HIGHLIGHTS • • •

Roasted sea cucumber Fish maw Abalone pithivier

GODENYA HONG KONG

ODENYA is born out of the mind of Goshima Shinya, chef and sake master, who has been working on the endless possibilities of pairing sakes with fine foods since he was 20 years old. After training at a sake brewery and publishing his sake-themed university graduation thesis, Shinya is unstoppable when it comes to globalising sake.

At his Tokyo-based GODENYA’s flagship store in Sumida-ku, Shinya also organises and attends sake tasting events, establishing himself as a sake expert coveted by many. Now, GODENYA has established this restaurant in the culinary-laden city of Hong Kong, serving a sake pairing course, drawing inspiration from fusion Japanese dishes. Along the way, GODENYA has grabbed many awards and accolades. The intimate

restaurant only seats up to eight people, so making a reservation is essential. GODENYA (godenya.com)

HIGHLIGHTS • • •

Sake-paired menu Extensive sake selection Intimate setting

TA VIE

HONG KONG

seasonal”, putting the ingredients and the purity of the flavours on centre stage. To achieve this, Sato applies simple cooking and seasoning, as well as presentation. While the menu changes depending the seasons, the ever-popular house-made pasta with Aonori seaweed sauce topped with Hokkaido uni can be found year round. The contemporary cuisine is in contrast with the restaurant’s colonial feel on a cobblestone street. Ta Vie (tavie.com.hk) CHARCOAL-GRILLED NOZAKI BEEF RIB EYE SMOKED WITH HOBA LEAF

hef-patron Hideaki Sato was professionally trained in classic French cuisine and started cooking Japanese food in 2009 while interning at the coveted Nihonryori RyuGin in Tokyo. He established Tenku Ryugin in Hong Kong which received

a prestigious accolade in 2014, before building Ta Vie in 2015. With those kind of credentials, you just know that there’s a special dining experience on offer. For Sato, the most important three words in running Ta Vie are “pure, simple and

HIGHLIGHTS • • •

Pasta with Aonori seaweed sauce and Hokkaido uni Charcoal-grilled Nozaki beef rib eye smoked with hoba leaf The exciting seasonal menu

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SORN

BANGKOK

ith numerous accolades to its name – including two Michelin-star recognition, Sorn restaurant in Bangkok is first and foremost known for its southern Thai cuisine. Helmed by Chef-Owner Supaksorn “Ice” Jongsiri, Sorn is a love letter filled with Ice’s memories and stories that are dear to him. Inspired by his grandmother’s southern cooking from his childhood, Ice interprets age-old local recipes and local culinary traditions into creative delicacies, without forgetting authentic flavours.

More than mere food, the dishes at Sorn are a work of art. Each dish is served temperature-sensitive by Sorn and his team with clockwork precision to evoke gustatory storytelling, elevating the dining experience to something dear to your heart. The restaurant itself is a repurposed, revamped old house, in tune with the southern nostalgia theme. Ingredients are carefully curated and sourced from sustainable farmers and fishermen, and the cooking techniques are meticulous. Most of the dishes are slowcooked, even the soup is double-boiled for six hours.

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THAI-STYLE SALAD

The delectable highlight of Sorn is the Kan Chu Piang or gems on crab stick. The dish combines two highlights of the blue swimmer crab: the roe and the leg. The crab roe paste veils the juicy crab leg meat, resulting in an exquisite and unforgettable flavour explosion. Served chilled, the dish also comes with an orange chilli sauce to amp up the taste.

Sorn (

@sornfinesouthern)

HIGHLIGHTS • • •

Kan Chu Piang Authentic recipes Nostalgic ambience

NUSARA BANGKOK

but still uses meticulous methods and sophisticated presentation. The restaurant serves a 12-course tasting menu comprising small, innovative bites. Highlights include spicy squid salad and wok-fried wagyu beef with basil, and the show-stealing, crab curry on a crispy betel leaf with horseshoe crab roe. The restaurant sits just above Ton’s other venture, Mayrai Pad Thai and Wine Bar, offering an idyllically intimate dining experience for a maximum of 10 guests. In the cosy space, diners get to revel in a combination of Old Town-era glamour and modern sleekness. Nusara ( @nusarabkk)

CRAB CURRY

ith culinary mastermind Thitid “Ton” Tassanakajohn behind the concept, Nusara has gained the recognition and respect it deserves in no time at all. Ton is known for the coveted and accolade-ridden restaurant Le Du in Bangkok but had honed his skills

way before that when he worked for other respected restaurants Eleven Madison Park, The Modern and Jean-Georges. Nusara is named after Ton’s late grandmother as a tribute to his culinary muse. Unlike the ultra-modern Le Du, Nusara focuses on authentic family recipes

HIGHLIGHTS • • •

Spicy squid salad Wok-fried wagyu beef with basil Crab curry on a crispy betel leaf with horseshoe crab roe

SAMRUB SAMRUB THAI BANGKOK

t Samrub Samrub Thai, diners will get the feel of dining and drinking at an old friend’s house. Ensconced in a secluded residential area of Charoen Krung, behind a garage to be exact, the restaurant is an unassuming, welcoming quarter – calling it a chef ’s table might be more appropriate than calling it a restaurant.

The masterminds behind Samrub Samrub Thai are husband Prin Polsuk, the head chef who is also the protégé of David Thompson behind the Nahm fame, and wife Thanyaporn “Mint” Jarukittikun, who helms the front of house, co-directs the menu, and sources seasonal ingredients from SEAWEED SALAD WITH PICKLED FISH AND MUSSELS keeps changing, adapting to the season, a close network of suppliers and artisans. selected favourites stay. One of these is the Regency Kapow, a traditional Thai stir-fry Drawing inspiration from rare recipes and dish enhanced with a touch of Regency Thai culinary traditions, with a strong pineapple brandy. emphasis on seasonal ingredients, Polsuk whips up innovative Thai food from Samrub Samrub Thai uniquely different angles. While the menu ( : @samrubsamrubthai)

HIGHLIGHTS • • •

Regency Kapow Seaweed salad with pickled fish and mussels Homey atmosphere

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GOURMET | Jakarta

PLEASURE MEAT YOU

Sit down, leave the meat to the experts, and enjoy the scrumptious smoky spread at Meatsmith. –

By Runi Indrani

PREMIUM PLATTER & CORNBREAD

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pon its opening in Jakarta, Meatsmith created quite the buzz around the town, and it’s not hard to see why. The restaurant is actually the fourth Meatsmith branch, after the success of its flagship outlet in Singapore. The brand was born out of the Burnt Ends Hospitality Group – yes, from Michelin-star restaurant Burnt Ends and Chef-Owner Dave Pynt fame. Evident from the moniker, the Meatsmith brand comprises skilled talents who know how to handle meat through the fiery art of char, smoke and grill. Long-time fans of the brand will be delighted to find most of Meatsmith’s signature dishes at the Jakarta restaurant and should be even more thrilled to see new specials. Starters kick off with a bang, with choices like the smoked Scotch quail eggs and beef brisket chilli cheese nachos. By using quail eggs, the dish serves as a lighter, more appropriately sized, take on the classic Scotch egg. Meanwhile, the generous sprinkle of pulled beef brisket on top of the nachos amps up the all-time favourite comfort snack.

with great people over great food, that’s why the only way to go is to go big. By going big, we mean to opt for one of the three platters: Meat Platter, Premium Platter, or Mother of all Platters. Take the Premium Platter, for example, don’t believe the “for two persons” disclaimer on the menu, as it serves a bountiful portion that can feed more than two persons. Comprising the aforementioned Scotch quail eggs, salmon tataki taco, grilled lobsters, beef brisket spring rolls, jerk chicken chop, striploin, beef short ribs, and of course, beef brisket.

rub balanced with refreshing mango salsa. The smoked brisket is a no-frill star, served as it is, perfectly smoked. However, for a sweet twist, the dish is accompanied by smoked sweet potato puree – a pairing we never knew we needed. The short ribs fall off the bone and melt in your mouth, enough said.

With a dedicated wine cellar, three private dining areas, and an inviting bar, all on the second storey, Meatsmith is not meant for the quickie meal time. Take your time to enjoy every delicacy the restaurant has to offer, including the wellcrafted classic cocktails like the Cherry Manhattan, and just create more buzz and Forget the usual vegetable-filled chunky rolls, at Meatsmith, the spring rolls are filled memories. Should you find yourself short On to the big boys of Meatsmith, the mustwith pulled beef brisket with a sweet quality on time, Meatsmith Express is available try gang consists of the 14-hour smoked beef downstairs, with a semi-open-air setting, brisket, the 300g 150-day grain-fed Australian from the marmalade – the BBQ aioli adds more casual feel, and lighter menu for a complementary touch. The jerk chicken black Angus, the dry-aged USDA prime takeaway or delivery. steals the spotlight, well-cooked but still porterhouse or tomahawk, and more. That being said, Meatsmith is all about a great time juicy, with intriguing flavours of a pungent Meatsmith (meatsmith.co.id) While meat is the star here, an ensemble cast of curated ingredients deserves a stage of their own. The fried Brussel sprouts with anchovy dressing add a vibrant taste and texture to the whole feast and don’t forget the smashed fried potatoes with roast garlic and southern rub with a crispy outside and lush, warm inside.

GRILLED LOBSTERS, SALMON TATAKI TACO & SCOTCH QUAIL EGGS

CHERRY MANHATTAN

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GOURMET | Jakarta

The Precious Patty Enjoy a good, old-fashioned burger, enhanced to a new dry-aged level of greatness. –

By Runi Indrani

30-DAY DRY-AGED STRIPLOIN ON THE BONE

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PATTY SMITH

ocated at ASHTA District 8, a lifestyle hub in the stylish area of Jakarta that comprises the current go-to dining and shopping destinations, Patty & Sons offers guests a warm ambience to enjoy good, all-American burgers. The city’s insiders and long-time foodies already know that Patty & Sons is the latest brainchild of the masterminds who came up with Ask For Patty. Starting out as a home-based business, due to high demand, Ask For Patty now has four outlets throughout Jakarta, serving an elaborate selection of burgers and trimmings – decadent fries, milkshakes, and doughnuts; you know the drill! So, what differentiates Patty & Sons from its older sister?

BEEF SHIN RAGU PAPPARDELLE

However, you can’t leave Patty & Sons without trying Patty Smith. With a 130g patty, American cheese, thick-cut smoked bacon, lettuce, pickled red onion and marrownaise – yes, you read that right – she really does know how to rock. The fancy dish comes in the form of truffle burger, filled with the usual trimmings, plus shaved black truffle, truffle jus and burnt garlic aioli.

For a fulfilling feast, the steak selection is too good to pass. Opt for the 30-day dry-aged USDA prime cuts, or the wetaged black Angus, and choose from the bordelaise, béarnaise, bone marrow gravy, or peppercorn sauce. The sides on offer are a festive feast of their own, with dishes like truffle mac & cheese, and aged beef fat fries with truffle salt.

Another thing that sets Patty & Sons apart is that the menu extends beyond burgers, with classic sandwiches, pasta and woodfire grilled steaks. Each section comprises a compact, but curated selection. The lobster BLT with smoked beef bacon and soft brioche makes a great lunch option, and the beef shin ragu pappardelle is ideal for a quick, hearty bite.

Pair all the meaty goodness with a wine of your choosing from the restaurant’s fine selection, and don’t forget to save some space for dessert. The burnt apple tart with honeycomb ice cream and wood-baked cheesecake with orange marmalade is to die for. Patty & Sons ( @pattyandsons)

While Ask For Patty showcases the easy and casual ambience of a diner, Patty & Sons exudes a classic American-style bistro ambience. Imagine dark timber, intimate lighting, and cosy booths. Diners can sit by the bar for pre-dinner drinks or in a more casual setting. The outdoor area is verdant and a great choice for those looking for fresh air. Patty & Sons also dries age beef in-house to use in their patties. The house-blend patty is made up of 30-day dry-aged beef and bone marrow, elevating the flavour and the juiciness. Burger enthusiasts might want to start with The Classic, a stack of 130g patty, American cheese, lettuce, tomato, onion, pickles and Russian sauce.

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ULTRA LUXURY URBAN ESCAPE Offering no less than utmost opulence, sophisticated facilities, and bespoke service, The Langham, Jakarta is here to impress and deliver the best.

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n 9 September 2021, Jakarta’s luxury hospitality scene welcomed the much anticipated The Langham, Jakarta – the first Langham property in Southeast Asia. Even before its opening date, the hotel had created quite the buzz. Fortunately, the hotel’s excellence matches – if not exceeds – the premise. With a strategic location within the distinguished District 8 complex at Sudirman Central Business District (SCBD) in Jakarta, the hotel offers convenience in terms of the proximity to the capital city’s financial, cultural and entertainment hubs. Designed by Smallwood Reynolds Stewart Stewart design firm in Singapore, The Langham, Jakarta aims to grab your attention at first glance, and keep you mesmerised with the majestic property. Expect some oohs and aahs upon arrival, as you take in the glorious crystal installation in the lobby. Inspired by Indonesian rainforests and created by famed designer Lasvit, the crystal installation is titled Haven, comprising 3,000 fluttering crystal butterflies suspended by elaborate wirework. As you roam further, you will find how every corner at The Langham, Jakarta is laden with opulence and class. Head to the Sky Lobby on the 62nd floor and marvel at the 10-metre-high chandelier by the same artist. In terms of homage to curated arts, this is just the beginning, as you will find more fine works from Indonesian artists,

including John Martono, Hanafi, Jumaldi Alfi, Jay Subiakto and Chaerul Umam. With spacious accommodation and utmost exclusivity, The Langham, Jakarta provides a private haven amidst the cacophonous city. Choose from the hotel’s 223 lavishly appointed guest rooms and suites, boasting amazing views of the city from the floorto-ceiling windows. Each room comes with state-of-the-art in-room entertainment supported by smart technology, as well as other world-class amenities. For an unrivalled experience, opt for the Presidential Suite, sprawling at 336sqm, including an extensive living room and

dining area. Each detail in the suite showcases meticulous craftsmanship and select materials, from the delicate wall panels, elaborate sculptures and paintings, as well as timeless artefacts. The suite’s Italian marble bathroom is impressive, showcasing a massive bathtub, twin vanities and a separate spa bath. In addition to the spacious outdoor terrace and a dedicated 24hour on-call butler service, the impressive thing about the suite is that it houses an insuite gym with a trainer on demand. On the 59th floor is The Langham Club Lounge for a more exclusive escapade. Offering complimentary food and beverage offerings, the club lounge comprises a

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writer’s corner, a reading library, as well as private arrival and departure facilities. Speaking of dining and drinking experiences, The Langham, Jakarta only offers the best when it comes to F&B. The flagship restaurant, Tom’s by Tom Aikens is a collaborative joint with the namesake celebrity restaurateur. Following the success of the three Michelin-starred T’ang Court at The Langham, Hong Kong, the Jakarta counterpart is opening soon at this outstanding hotel. Soon, the hotel will also welcome Artesian – first opened at The Langham, London – on its rooftop. In the meantime, indulge in the legendary afternoon tea ritual popularised by The Langham, London in 1865. At the hotel’s ALICE, you can relive the festivity of the inspirational Alice’s Adventure in Wonderland’s tea party. Another upcoming dining destination to look forward to is Morimoto, partnering with globally known Iron Chef Masaharu Morimoto from New York City. Last but not least, The Langham, Jakarta is home to Chuan Spa, a 670sqm wellness sanctuary, Barberia, a gentlemen's grooming parlour, a fitness centre, an outdoor pool and the city’s highest indoor infinity pool. The Langham, Jakarta (langhamhotels.com)

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BESPOKE Escapade THE

With its Active/Rest concept, The Gaia Hotel Bandung is ready to design your holiday just the way you like it.

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andung has always been one of the most sought-after cities in Java as a leisure destination. Home to eclectic shopping outlets and charming dining destinations, the capital city of West Java earns the popular moniker of “Paris van Java”. Ideal for a weekend getaway, or even a longer stay, the city is popular among Jakartans looking to get away to a cooler climate.

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Located in Bandung’s Setiabudi area, The Gaia Hotel Bandung offers a sanctuary to rest and relax after a full day of excursions. More than the usual five-star accommodation, the hotel introduces the Active/Rest concept, offering a tailored experience based on the guests’ preferences and needs. Whether it’s an active and productive kind of holiday, a slow and mellow escapade or a blend of both, the choice is yours.

The Gaia Hotel Bandung provides no less than 280 well-appointed guest rooms, each comes with a balcony where you can breathe in the cool mountain air and take in the spectacular mountain or city views. The rooms vary from 35sqm to 105sqm, each is complete with an inclusive minibar filled with delectable bites and hot and cold drinks, as well as an IPTV promising endless entertainment.

That being said, the idyllic surrounding and world-class facilities make it hard to resist going out of the comfort of the room. Make the most of the infinity swimming pool, surrounded by the great outdoors. If you’re travelling with young children, then kids can have the time of their lives at KidsCADS play studio. In addition, The Gaia Hotel Bandung has prepared an array of activities or programmes to keep you entertained, from movies and cultural performances to art appreciation and jamming sessions, as well as workshops and classes. Coming soon to The Gaia Hotel Bandung are more facilities, including Sepik Massage Therapy and Spa, a gym with indoor and outdoor facilities, as well as more outdoor activities like bouldering and biking. The dining and drinking elements of a holiday are even covered by The Gaia Hotel Bandung, with dining outlets such as Gaia Semeja Asian Kitchen serving hearty and scrumptious family-style cuisine, and Monomono that showcases a unique fusion of Latin American and Japanese flavours. The hotel’s coffee roastery and café, Inspira Roasters, is ready to serve the much-needed caffeine fix over the majestic mountain view. The Gaia Hotel Bandung caters not only to leisure travellers but also business professionals, with 26 options of indoor and outdoor spaces, ideal for meetings or other events, accommodating up to 500 people. In addition, The Altitude, a wedding chapel elevated six storeys above the ground, is a heavenly spot to tie the knot, while The Rooftop Garden or the Amphitheatre make a unique event space for your gathering needs. The Gaia Hotel Bandung (thegaiabandung.com)

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Oriental Luxury

in the Lion City

Any full day exploring the wonders of Singapore deserves relaxing luxury comfort to wrap up the experience.

ravelling to a vibrant city like Singapore is always enthralling. You can find everything you need and reach wherever you want to go with the city’s elegant infrastructures and sophisticated transportation systems. However, it’s also nice to be in the thick of things, while being comforted by modern conveniences and timeless opulence. This is where Mandarin Oriental, Singapore comes in. Built in 1987, the five-star hotel stands the test of time and is even better with age. Located along Marina Bay, the hotel is smack-dab in the heart of all the city’s happenings. The establishment offers

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easy access to shopping destinations like The Shoppes Marina Bay Sands and Marina Square Mall, as well as a close distance to the area attractions like The Singapore Flyer and Esplanade – Theatres on the Bay. Mandarin Oriental, Singapore provides a luxury, serene haven for when you need a break from the city’s cacophonous charm. Offering 527 rooms and suites, we suggest you opt for the Club room, which allows access to the lavish Oriental Club Lounge on the 19th floor. The Club’s interior boasts a sleek and modern design adorned with oriental aesthetics, while on the outside, the

elevated view of the city is a feast for sore eyes. Enjoy perks like all-day wine, beer and soft beverages, Champagne breakfast, afternoon tea, and evening cocktails with curated bites. Club guests get additional privileges, such as late check-out up until 4pm, free local calls, and bookings for Esplanade’s performances upon request, among others. Whichever room or suite you choose will provide a spacious and sumptuous sanctuary for your home away from home. Each of the rooms and suites has unforgettable views of the ocean, bay, or the city. Beyond high-speed internet access, each room is also equipped with a

DESTINATION

high-quality surround sound system and mobile content streaming options; making being at ease, easier. To experience Singapore’s eclectic dining scene, you don’t have to roam far from the comfort of your hotel. There’s no need to leave at all. Mandarin Oriental, Singapore invites guests to experience various dining and drinking experiences with its five famed restaurants, a lounge and an awardwinning bar. For an authentic Cantonese culinary journey with modern twists, head to Cherry Garden. If you’re feeling like

having Italian comfort food enhanced with a fine wine pairing, Dolce Vita by the swimming pool is ready to serve you. The all-day dining destination is Melt Café, showcasing international flavours. Morton’s The Steakhouse, a refined steakhouse from the United States, opened its first restaurant outside the country at Mandarin Oriental, Singapore. Meanwhile, TeppanYa opens its doors to diners who want to experience a contemporary take on Japanese cuisine topped with mesmerising city views. Kick back and relax at BAY@5 by the swimming pool. The outdoor lounge serves creative cocktails as well as a panoramic vista of the dynamic city.

MO BAR is known for its curated tipples, afternoon tea, and sophistication – evident from its accolades in the World’s and Asia’s 50 Best Bars 2021. Catch up with your fitness regimen even on holiday at the hotel’s fitness studio, complete with a picturesque outdoor patio for yoga sessions. Last but not least, unwind at The Spa at Mandarin Oriental, Singapore, where you can choose from six treatment rooms, including two couples suites, where you can enjoy relaxing, resultdriven treatments. Mandarin Oriental, Singapore (mandarinoriental.com)

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EXQUISITE WINE PAIRING

Beautiful

TREVOR DURLING

BEAULIEU VINEYARD A world-famous vineyard, Beaulieu Vineyard has an iconic history that stands the test of time. –

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eaulieu Vineyard – more familiarly known as the brand Beaulieu Vineyard – was first established in 1900 in California by husband and wife Georges and Fernande de Latour. The name Latour needs no further introduction for wine aficionados, for it’s a respected legacy that has set the benchmark for classic Napa Valley wines for more than 100 years.

The year 2018 saw a near picture-perfect growing season, with good winter rains, mild spring weather and steady temperature throughout the year. Add to that the right optical sorting, cold-soaking, gentle pumpovers and in-barrel malolactic fermentation, the 2018 Tapestry was born to turn heads and mesmerise palates.

Time for Trevor These days, Beaulieu Vineyard is helmed Respected winemaker André Tchelistcheff by Chief Winemaker Trevor Durling. Growing up in the heart of Northern joined Beaulieu Vineyard in 1938 when California’s wine country, wine had he took a sip of the de Latour family’s private wine, aptly named Private Reserve. always been a staple at Durling’s family dinner table. However, his endeavours in The 1936 vintage was so impressive that winemaking came later, after he joined he insisted it was bottled and sold as a an introduction to winemaking class and flagship wine. The vineyard saw the first realised that winemaking combines his love release of the Private Reserve vintage in of agriculture, science and cuisine. 1940, named after the founder, Georges de Latour Private Reserve Cabernet Durling’s winemaking journey has been Sauvignon. The rest is history. illustrious, with leading vineyards and coveted accolades to his name. In June Tapestry of Flavours and Depth 2017, he was appointed Chief Winemaker That being said, Beaulieu Vineyard is at Beaulieu Vineyard, making him the so much more than the Latour Private fifth chief winemaker in the winery’s 122Reserve. In 1989, the vineyard introduced year history. the Tapestry Reserve. The name portrays the multiple varietals with their different “While Beaulieu’s legacy honours the qualities, resulting in a single sophisticated marriage between innovative technology and piece – just like a delicately woven tapestry. gentle traditional winemaking methods, we are entering a new chapter. It’s an exciting and The 2018 Tapestry requires five Bordeauxpivotal time. We have invested significantly heritage grape varieties that are grown in in recent years to improve the quality of our the Napa Valley, exuding complex multivisitor centre, winery and the reserve cellar, layered flavours. The Cabernet Sauvignon, bringing in state-of-the-art tools to help Merlot, Malbec, Cabernet Franc and Petit Verdot were aged in new French oak barrels, craft wines of the highest calibre,” Durling explained. “We are striving every day to raise offering notes of mocha and molasses, the bar for ourselves as winemakers.” velvety tannins, heightened aroma and lengthened finish. Beaulieu Vineyard (bvwines.com)

TASTING NOTES Beaulieu Vineyard Tapestry 2018 Sourcing: Napa Valley Varietal composition: 78% Cabernet Sauvignon, 8% Merlot, 8% Petit Verdot, 5% Malbec, 1% Cabernet Franc Vinification: Aged 22 months in French oak (60% new barrels) Ageability: 2021 to 2036 Overview: Cabernet Sauvignon gives a generous core of juicy blackcurrant, dark cherry and cassis. The Merlot provides dark cherry notes and a plush, rich texture. Malbec contributes wild raspberry notes, Cabernet Franc and Petit Verdot complete the blend with spice and delicate floral notes.

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VENTURE BEYOND THE FLAVOURS The world-renowned and innovative wine producer Penfolds has launched a new campaign in collaboration with globally respected Chef Mauro Colagreco. –

By Runi Indrani

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n the world of fine wine, Penfolds arguably does not need any introduction. Any wine connoisseur would recognise the name that is synonymous with historical heritage and quality. Since its establishment in 1844 in Adelaide, Penfolds has been moving forward through time, reflecting on Australia’s journey from the colonial settlement to the modern era. In between, the wine producer has created many innovative blends and inspiring initiatives. Inspired by Penfolds’ DNA, the brand unveiled its captivating campaign titled Beyond the Flavours in May this year. The campaign commemorates personalities who dare to innovate and push boundaries. For the launch, Penfolds collaborates with Chef Mauro Colagreco from the Michelinstarred Mirazur restaurant. In 1998, Colagreco made the major decision to leave his hometown of Argentina and his university education to pursue his passion. He enrolled in a culinary college, where he nurtured his love and passion for the gastronomic world, inspired by his grandmother. Colagreco kept on moving forward and never let anything stop him from his dream. His illustrious journey took him to where he is now, a respected restaurateur known around the globe.

MAURO COLAGRECO

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On the other side of the world was Penfolds, which made a bold move to plant a selection of Australian vines in Californian soil, also in 1998. The move led to the highly praised inaugural Californian Collection in 2020. Both Colagreco and Penfolds pulled through against the odds and pushed the boundaries to reach success. Fans and followers of Penfolds and Colagreco can watch the journeys and the collaboration through a docufilm, available on Penfolds’ website, first screened on 12 May 2022. Penfolds’ Chief Winemaker Peter Gago explained how the collaboration came about, “Mauro Colagreco has a long list of accolades and truly embodies the Penfolds DNA. I am proud to have him launch Beyond the Flavours. He set his heart on becoming a chef at a young age and extends his ambition beyond the kitchen, very similar to how Penfold’s gaze was firmly fixed on the future since its establishment to create wines unrestricted by vine, border or continent.” Furthermore, the campaign also includes Penfolds providing an opportunity to chefs internationally for a culinary exchange with Colagreco. The spirited chef mused, “I love discovering new products, new flavours and new techniques. These are the things that have most inspired me throughout my career and still inspire me today. Any boundary can be overcome by a strong drive, by having an open mind. In my profession as a chef, I can exceed all kinds of limits. I think this knowledge, these values that we acquire in life are the heritage we leave to others. They are the riches that we leave to future generations.” Following up Beyond the Flavours campaign, Penfolds is launching its first global thematic called Venture Beyond this June. The name and the space travelthemed presentations show the brand’s ambition to break the boundaries in order to achieve excellence, as well as the brand’s refusal to be tied down by time, space, or varietal. The launch of Venture Beyond also marked Penfold’s metamorphosis from a fine wine brand to an international luxury icon. Penfolds (penfolds.com) MAURO COLAGRECO

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EXQUISITE COCKTAILS

The Underground Libations The Shady Family, and its portfolio of cocktail bars, invites you to sip on world-class experimental cocktails, whilst immersing yourself in the untold stories of a mobster syndicate. Each with their own unique story, the Shady Bars will transport you back in time, to the roughness, the glamour and the decadence of the underworld. – By Rizky Adityo

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or a while now, the little island of Bali has been on the radar for creating something new and fun for everyone. Once known as a great surfing destination, this island has evolved into a world-class culinary destination, with offerings going from small simple warungs where you can get a basic meal to fine-dining restaurants helmed by award-winning chefs. As time has moved on, Bali is now filled with outstanding bars offering a simple solution for a great night out, including The Shady Fox and The Shady Pig. Created by up-and-coming hospitality team, Tavolo Group, both The Shady Fox and The Shady Pig offer more than you would expect. The concept was built by two brothers, Edo and Ado Đozović, who use their passion for the hospitality industry to create a unique way for people to enjoy their favourite drinks. Located in the buzzing neighbourhood of Pererenan, The Shady Fox will take you to the 1930s of London. Sultry red velvets and leather chairs adorning the space are a reflection of when the booming economy and gambling were the talk of the town. Making sure the main star is not one to miss, the bar takes centre stage as you walk into the room. Neatly lined premium bottles and a laboratory evaporator will give you

hints that you are on the right spot to enjoy creatively made cocktails.

next to each other at the bar, along with a laboratory evaporator.

Acting as Head Mixologist is Ado Đozović who is responsible for creating the perfect drinks menu for both The Shady Fox and The Shady Pig. At The Shady Fox, the drinks get playful with an array of its signature cocktails, such as Queen of Heart where distilled gin is mixed with red wine to give the illusion of a cloud inside the glass. Another favourite is the Shogi Ice Tea, a gin-based drink with distilled matcha and matcha foam. As an inventor, Ado uses the laboratory evaporator to create flavours that are fresh and experimental.

Inspired by the roughness of Birmingham in the 1920s, The Shady Pig tantalises your appetites with familiar flavours. The menu is filled with classic cocktails that are made using experimental techniques, such as distillation, infusion, barrel-ageing, fat-washing, fermentation and more. For example, Sexy Colada is a play on tropical-favourite Pina Colada. Using the milk washing process, the protein in the whey-spirit blend will activate when shaken, resulting in a fluffy, richly textured cocktail. For a flavour-laden mixture, a distillation process will separate different aromas to create potent drinks, such as the Banana Old-Fashioned, a drink made with a fermented banana skin and distilled banana.

Making sure your night out is not going to waste, The Shady Fox also offers live music every night showcasing the real talent of the island’s best musicians. With different genres playing nightly, The Shady Fox promises a lot of fun for the island’s nightcrawlers.

As a one-stop destination, The Shady Pig also carries a fascinating food menu that goes well with the drinks. Created by the culinary team, the menu comprises nibbles ranging from wagyu sando, black & gold burger, the Meanwhile, over in Berawa, Canggu, The sharing platter and more. Another must-visit Shady Pig is another must-visit destination is The Shady Flamingo, an intimate cocktail where classic cocktails play a big part. den where Hollywood glamour and shady Located on the second floor, the secretive bar can only be accessed by using a password gangster vibes blend together and make for playful nights of lavish decadence. that can be gained via WhatsApp or social media. Inside the quaint space, cocktail Tavolo Group barrels and premium bottles are sitting (tavologroup.com)

SEXY COLADA

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ADO ĐOZOVIĆ HEAD MIXOLOGIST OF TAVOLO GROUP

: First and foremost, what was the idea behind The Shady Pig and The Shady Fox? A: The whole story of both The Shady Pig and The Shady Fox is based on Peaky Blinders TV series. You can see we have purposely placed references around the bar. The Shady Pig tells a story of the prohibition era, where most of the people are struggling to get on with their lives. Meanwhile, The Shady Fox takes its inspiration from the second season. This is where they move the story from Birmingham to London, where businesses begin to soar and gambling become the main source of income for the Peaky Blinders gang. Because of this, you’ll see gaming references throughout the bar, which you can see on the menu as well. : As the head mixologist, how did you decide which cocktails are chosen for each venue? A: I’m very passionate with innovation and mixology as you can see there’s a laboratory evaporator on every bar that we use to create cocktails. It’s actually a distiller, so basically all the drinks go through distilling under vacuum to create fresh flavours, for example if you cook tomatoes the flavour will change, but with this machine you can maintain that fresh flavour from fresh tomatoes.

: For those who haven’t been to your bars before, what kind of experience do you expect them to get? A: Our main goal is to be a cocktail bar – we don’t use the word speakeasy too loosely around here. What I want is for the people to have a different experience before and after midnight. Before midnight, I want them to really taste the cocktails, and after midnight, I want them to enjoy another of our passions, which is the music. : What’s the standout feature that makes your bar different from any other? A: I’m really hoping it’s the cocktails, because it took a lot of hours and hard work to create all the drinks that we have in both places. : Your top three favourite cocktails? And why? A: Oh, this is going to be hard. Okay, I will choose three cocktails from The Shady Fox. The first one is Dern Ka La, Shogi Ice Tea and The Chester’s Cup. The Dern Ka La is a twist from a Tom Yum soup with coconut cream, lemongrass, mushroom, chillies and ginger, but we distilled everything so instead of a creamy drink, you’ll get a clear cocktail with the flavours of the perfect Tom Yum. Tavolo Group (tavologroup.com)

RECIPE

QUEEN OF HEART INGREDIENTS: • 40ml gin • 10ml cherry liqueur • 30ml lime juice, clarified • 15ml simple syrup • 20ml fortified red wine METHOD: 1. Mixed all ingredients, excluding the fortified red wine, with ice in a glass. 2. Stir for 20 seconds. 3. Strain into a glass with ice. 4. Slowly pour the fortified red wine to create a cloud.

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