Exquisite Taste Volume 36 by EXQUISITE MEDIA

Cucina welcomes guests to enjoy authentic Italian delicacies, every day for lunch and dinner, and for the brunch for every Sunday from 11am to 4pm.

(+62) 811 3869 FB.RESERVATION@SOFITELBALINUSADUA.COM354www.sofitelbalinusadua.com

The recently revamped Cucina offers an invigorating new look, a relaxed yet vibrant atmosphere, an Italian head chef – Chef Patrizia Battolu to lead the culinary team and a new zero-waste concept uniform.

From all the team at Exquisite Taste, we wish you a delightful read, and stay safe.

Don’t forget we also publish our in-depth magazines on our websites and have great apps to access all our features. These are good options to discover our current – and past – print magazine content, as well as continually updated pieces from around the region and beyond. Visit www.exquisite-taste-magazine.com or download the Exquisite Taste app from the Apple App Store or Google Play.

Sweet Treats and Brilliant Bars

sweet treats, this issue sees passionate baker Farah Quinn gracing the cover. Get to know more about her as she talks about her penchant for pastries and being a mother, as well as strutting her style in the mother-and-daughter fashion spread.

PUBLISHER’S NOTE

Cheers!

On the dining front, our Gourmet pages are packed with outstanding dining and drinking destinations you need to try, from the elaborate buffet spread at Signatures Restaurant in Jakarta, to the subterranean restaurant The cave by Chef Ryan Clift in Bali, plus the Nikkei-themed Monomono Bar & Social Dining in Bandung and the stylish Punch Room in London.

Get to know the influential figures in the hospitality industry, including General Managers Simon Barnett from Four Seasons Hotel Jakarta, Sylvain Laroche from Pullman Jakarta Central Park, and Christiane Ferger from Alila Seminyak. We also sit down for inspiring rendezvous with culinary talents like Patrizia Battolu from Sofitel Bali Nusa Dua Beach Resort and the dynamic duo Andres Becerra and German Rincon from Santanera in Bali.

We are thrilled to announce that Exquisite Awards 2022 is coming soon! Once again, we have compiled a curated selection of nominees, honouring the most luxurious, most exquisite and most exciting hotels, villas, restaurants, spas, bars, beach clubs, cliff clubs, wedding venues and more in Jakarta and Bali. The voting has started now and runs until October 2022 at our live voting portal, which can be accessed at awards.exquisite-media.co.id

Speakingambience.of

Lenny Marlina Tanu lenny@exquisite-media.co.id CEO & Publisher EXQUISITE MEDIA GROUP

here is nothing quite like the sweet treat of an enchanting dessert to boost your mood, which is why for this issue of Exquisite Taste, we are serving you the prettiest and sweetest dessert experiences that will turn any day into a better one. We’re not stopping at the confectionary corner, as we are also serving up the best bars in the region, where you can have a potent pick-me-up accompanied by brilliant concepts and atmospheric

Showcasing a variety of signature cuts such as Dry-aged Black Angus tomahawk, slow-cooked pork belly for 48 hours and more - all sizzled with FIRE.

Jl. Petitenget, Seminyak, Bali 80361 +62 361 3000 bf.wbali@whotels.com106

Explore grill restaurant, FIRE, is returning to its primal roots concept, Bali’s mysticism – where Kecak’s incredible energy and magic will astonish guests.

FIRE DAILY 6.30AM-12PM

Seminyak’sfirerestaurantbali.comfireseminyakmostinviting

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On the cover: Farah Quinn & Amaira

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

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Our picks of some of the most exciting all-new SUVs set to hit the showrooms next year, which include the Alfa Romeo Tonale, BMW XM and Mercedes-Benz EQE.

FASTLANE

WHAT'S HAPPENING

SOCIETY 12

Join us for a look at the latest news and happenings in the region’s hospitality industry, including new dining venues in Bali, the new look of Cucina at Sofitel Bali Nusa Dua Beach Resort, the opening of Park Hyatt Jakarta and more.

Take a peek into high society with this series of photo collections from the finest events in Jakarta and Bali, such as The Dalmore dinner in Jakarta, Louis Vuitton special preview in Ubud and the intimate BRI Merchant Soirée 2022 at Manarai Beach Club in Nusa Dua.

6 III C ONTENTS VOLUME •3638• 29

Combining a fully covered look with a sneak peek of skin brings sultriness to sophistication. On the accessories front, we have vivacious shoes and playfully chic backpacks in darling shades.

We just love talking to chefs and discovering what drives them. In this edition, we talk to Chong Chee Wah from Chāo Cháo Jakarta, Patrizia Battolu from Cucina at Sofitel Bali Nusa Dua Beach Resort, Andres Becerra and German Rincon from Santanera, and I Made Agus Pramana from Yamuna Pastry Bali.

Talented chef and media personality Farah Quinn is also a dedicated mother who likes to travel. For this edition’s fashion pages, the dynamic mother and daughter bring fun and style to the luxurious The St. Regis Bali Resort.

UPSTYLECLOSE

FASHION

& PERSONAL

INSPIRATION

Get to know the leaders of some of Jakarta and Bali’s finest hotels and draw upon some life-inspiring stories. Meet General Managers Simon Barnett, Sylvain Laroche, Harry Suryadharma, Christiane Ferger, and Joel Bartlett.

8 60 72 • 46• 44 • 54 • 66

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NEW DISTINCTIVE BAR IN NUSA DUA EXPLORE MORE AT THELAGUNABALI.COM As the sun sets, witness theatrical performances showcase treasured local traditions, from Kecak Dance to beautifully choreographed offerings. affiliates.itsorInc.,International,Marriottoftrademarksthearelogosandmarksnames,AllReserved.RightsAllInc.International,Marriott©2022

INNOVATIVE BARS

A great bar is so much more than just a watering hole to get your spirit fix. It’s all about a meticulously crafted concept, stories to tell, an alluring ambience, and of course, above all, high-quality liquors and ingredients that result in creative concoctions. Come bar hopping with us through the best hangouts in Jakarta, Bali, Singapore and Hong Kong with our brilliant bar list.

DESSERTS FOR SWEET LOVERS

Imagine fluffy scones, colourful macarons, fudgy cakes, and endless freshly baked pastries; there is no delight sweeter than an array of desserts. Join us on a sugary journey for luscious, candycoated good times!

• 78 • 118• 102

GOURMET

114 91 81 C ONTENTS VOLUME 35 127 V

We have a smorgasbord of the hottest dining destinations to try! Find new menus and exciting new destinations, including The cave by Chef Ryan Clift, and Solé at Mari Beach Club.

LOCCA Sea House (locca.co)

itting above The Lawn in Canggu, Skool Kitchen is a modern dining experience where every dish touches fire, from the appetisers to the desserts, and even the cocktails. In an open flame kitchen on the waves, at Skool, diners are treated to the very best products on the island, thrown into the flames in a primitive style of cooking. Embracing the principle “primitive cooking, modern dining”, Skool is a restaurant that’s produce-driven and forward-thinking. Chef Vallian Gunawan delivers an honest modern menu with a burning edge, graced by flames and powered by natural wood and charcoal embers.

Strengthening its position as one of the world’s most exciting gastronomy destinations, the beautiful island of Bali is welcoming an array of new dining venues that tantalise the senses. From an enchanting sunset spot high on a cliff in Jimbaran to an inspiring restaurant where fire is the main attraction, Bali has it all.

12 WHAT'S HAPPENING

ocated high on a cliff overlooking the mesmerising Indian Ocean is LOCCA Sea House, a new lifestyle destination in Bali. Sitting in the heart of Jimbaran, LOCCA Sea House is based on local Balinese culture and arts, infused with an amazing line up of food and beverages, as well as entertainment. More than a gorgeous venue, LOCCA Sea House is also planning to highlight local artists, inviting musicians, painters and collective artists to collaborate with LOCCA. Open daily, enjoy a great sunset view with an array of creative cocktails and delectable nibbles.

SKOOL KITCHEN

New Dining On The Block

Skool Kitchen (skoolkitchen.co)

LOCCA SEA HOUSE

DON FERNANDO BALI

13 WHAT'S HAPPENING

FOOD SELECTION AT DON FERNANDO BALI

TT Beach Club (ttbeach.club)

TT BEACH CLUB

Don Fernando Bali ( : @don.fernando.bali)

nspired by his childhood, Chef Fernando Trump is bringing authentic Argentinian dishes to Bali with Don Fernando Bali, a true neighbourhood restaurant where a mix of food, drinks, and hospitality recreates the experience of an authentic Argentinian diner. Fire and smoke play a starring role behind the large central bar where everything is cooked and prepared to order. On the menu, quality meats are slow cooked on a parrilla to retain the juiciness. Carefully selected wines are also on display, with special highlight on the best Argentinian Malbecs.

ocated beachside in Ungasan, TT Beach Club has gained quite the popularity and become one of Bali’s most sought-after beach clubs. With a long infinity swimming pool on the shore overlooking the ocean, TT Beach Club is home to happening pool parties that are eagerly awaited on the island. With a pool party series every Friday to Sunday, the beach club creates new experiences. The latest addition to the event repertoire is Sandikala Majestic, a sunset party theme with Balinese performing arts, as well as more entertainment and games.

The entrance is attention-grabbing, leading to sophisticated bar areas, as well as a brand-new mozzarella pizza bar adjacent to the copper beach oven, exuding the promise of Italian cuisine and music. The newly revamped restaurant brings in the surrounding nature with ocean blue shades here and there, earthy terracotta tiles, leafy green tableware, and more.

he luxurious Sofitel Bali Nusa Dua Beach Resort has just made a announcementmuch-awaitedthatdelights epicureans. On 28 August, the resort reopened its signature restaurant, Cucina, bringing a new vibrant concept, look and approach toward sustainability.

team is also showcasing new handcrafted and sustainable uniforms designed by Indonesian artisan Adrie Basuki, known for creating chic pieces from recycled cotton rayon as well as leftover fabrics for minimum environmental impact. The uniforms are tailor-made by Indonesian housewives in Kampung Perca, Bogor. This approach is part of Sofitel’s CSR programme, and contribution to the UN’s Sustainable Development Goals movement.

The New Face of Cucina

14 WHAT'S HAPPENING

BLACK ANGUS 100-DAY GRAIN FED-AUSTRALIAN TOMAHAWKPATRIZIA BATTOLU

The culinary highlights are endless at Cucina, from a cheese platter to the chef’s recommendations of Spigola Alla Marinara, Frutti Di Mare Pizza and Gnocchi Al Gorgonzola. Top it all off with creatively concocted cocktails and fine Italian wines. Savour Italian indulgence every day for lunch and dinner,

Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

The team of kitchen artisans at Cucina is now helmed by new Italian Head Chef Patrizia Battolu, bringing more than four decades of experience and passion for food. At Cucina, the Italian flavours are authentic, while still using fresh, local ingredients. Hailing from Southern Italy, Chef Patrizia has been trotting the globe driven by her penchant for travel and food.

as well as brunch every Sunday from 11am to Cucina’s3pm.

atCucinaSofitel

2022 JOIN NOW ! Following the previous success of EXQUISITE AWARDS, we’re back again this year with a selection of nominated venues in Jakarta, Bali and other cities that are just waiting for your vote. Once again, Exquisite Media has compiled a selection of nominees, honouring the most luxurious, most exquisite and most exciting hotels, villas, restaurants, spas, bars, beach clubs, cli clubs, wedding venues and more... Voting will run from September to October 2022 on our LIVE VOTING PORTAL , which can also be accessed from our websites: awards.exquisite-media.co.idexquisite-media.co.id The winners will be decided entirely by ONLINE VOTING and will be presented at the Exquisite Awards events in Jakarta and Bali in October 2022. If you would like your venue to be nominated for Exquisite Awards 2022, please contact Exquisite Media at info@exquisite-media.co.id www.exquisite-media.co.id SCAN FOR VOTE

“I’m super happy with the collaboration with Mirah, James and the team,” says Will. “We have a wide range of expertise between all of us and Bali is now very much a new dining destination after the pandemic. As we’ve seen from KONG, things are booming – so collaborating as much as we can allows us to create a better offering, Bali is in a different place from where it

was before – I know that for myself, from running individual restaurants. The way to move forward now is to be able to join forces. It’s exciting to be able to swap ideas creatively and professionally between James and myself.”

Another project is the recent relaunch of Ubud’s Hujan Locale, as well as a standalone restaurant and a nightclub in Berawa set to debut this summer. Later this year, will see the opening of Honey and Smoke, and Secana Beachtown - a luxury beachfront resort in Berawa with three onsite restaurants and a rooftop pool and bar offering spectacular sunset views.

Mirah Developments (mirahdevelopments.com)

irah Investment & Development has announced a new collaboration with Balibased Celebrity Chef Will Meyrick. The property developer welcomed the eclectic Canggu bistro KONG last year to great success, with this venture now setting its sights on introducing a fleet of new standalone venues, as well as venues within Mirah’s luxury resorts.

HUJAN LOCALE SELECTED FOOD AT KONG

WILL MEYRICK

Will Meyrick Joins Forces with Leading Property Developer

16 WHAT'S HAPPENING

This venture arrives armed with ample experience across the Indonesian hospitality and travel scene. Well-regarded as the street food chef, Will is the owner of a string of successful restaurants scattered across Indonesia and beyond, including Will St. in Perth. On this venture, Will won’t be the only culinary talent involved in the burgeoning portfolio of eateries. Mirah’s Group Head of Operations James Runciman, a veteran with more than 25 years spent across food and beverage, brings his own unique value and expertise to the venture, devoted to ensuring Bali becomes a top culinary destination.

18 WHAT'S HAPPENING

otanica, an al fresco, all-day dining and gin bar, has added a lush touch to Jakarta’s eating and drinking scene. Serving a delectable, curated menu and creative tipples in a spacious, verdant outdoor area, Botanica offers Mediterranean indulgence in an urban sanctuary.

Signature dishes at Botanica include poached egg and crab benedict, lobster pasta, steak frites, espetada saikoro beef, dry-aged tomahawk and other delightful dishes, including plant-based delights.

Botanica is helmed by talented Executive Chef Patrese Vito, who has an illustrious culinary career encompassing prestigious positions in Bali and Macau, including a three Michelin-starred property. With utter commitment to using only the best ingredients and the utmost respect for these, diners will be sure to enjoy Vito’s creations.

Open daily from 7am until late, Botanica is located in the Garden Lobby of the trending Ashta at District 8 area in the SCBD. The venue accommodates up to

100 people, with two private meeting rooms and expansive outdoor area.

Bask in Botanica

After dinner, it’s always a great idea to shift to Botanica’s five-seater bar area and enjoy the signature gin cocktails. Recommended concoctions are Serrulata, Southeastern Negroni, Gingerol Bird and Grassy.

Botanica ( @botanicadining.jkt)

GRASSY STEAK FRITES

VEGETABLE CURRY WITH MANGO

CANA BAND BALI

erbs & Stones Garden Restaurant held its Jazz in the Garden event on 5 and 19 August to elevate the diners' evenings. The dining and music events started at 7.30pm, when diners could enjoy scrumptious dishes, refreshing drinks and an unrivalled ambience without any minimum spend. Topping off the perks, ladies got to enjoy a free glass of the special signature cocktail, Mango G&T.

The restaurant offers a wide array of classic western dishes, authentic Asian fare, as well as select local cuisine and tantalising desserts. With a focus on promoting local produce, fresh ingredients and healthy food, the culinary offers at Herbs & Stones Garden Restaurant are not to be missed. Herbs & Stones Garden Restaurant at Villa Air Boutique Resort & Spa (villa-airbali.com)

20 WHAT'S HAPPENING

Jazz in the Herbs & Stones Garden Restaurant

Cana Band Bali played a mesmerising mix of Indonesian and international jazz tunes, and guests could even ask the band to play their favourites.

Puriva was established by Edo and his business partner out of the dream of helping other people feel good about themselves. “I want to help my clients to be the best version of themselves, without changing who they are,” he explained. “I also want to provide a safe and comfortable facility for my clients to take the treatments. When my clients are happy with the results, it feels really rewarding for me.”

21 WHAT'S HAPPENING

ince its opening in 2019, Puriva Aesthetic & Lifestyle Clinic has been a favourite destination for those looking for reputable beauty treatments. Strategically located on Sunset Road, the clinic offers an extensive selection of body treatments, facials, hair care and more. With clients’ safety and comfort as top priorities, the clinic works with the most reputable brands of aesthetic machines, injectables and cosmetics, and exclusively uses certified products and materials from official distributors.

The clinic keeps developing and Edo announced that in addition to the already elaborate treatment menu, there will be a new treatment using a new machine called Sylfirm X, a non-insulated RF micro-needling device used to rejuvenate and tighten the skin, as well as resolving problems like pigmentation imbalance, rosacea and stretch marks.

DR. EDO SUWETA

BOTOX INJECTION

through college, I was struggling with acne,” reminisced Edo. “I tried and learned about self-medication, until I finally fell in love with the industry.”

The BehindFacePuriva

Behind the popular clinic is Dr. Edo Suweta, who has an undeniable passion for the beauty industry. This passion was born out of a challenging personal experience. “Back in my school days, all the way

Puriva Aesthetic & Lifestyle Clinic (puriva.id)

Every Monday, enjoy the finest selection of grilled meats with the special promotion

Bali, the dinner is accompanied by live performances of traditional dances and rindik music. On the weekend, treat the family to a Fresh Seafood Market at Pullman Bali Legian Beach. Available on Saturday only, indulge your taste buds with the freshest seafood specially prepared by a team of skilled chefs.

Pullman Bali Legian Beach (all.accor.com)

The Butchers Night; enjoy a variety of meats, from beef, chicken, sausage and more, grilled to your liking with an array of sauces and condiments. On Wednesday, take a trip to the Mediterranean with La Note Italiana dinner. Highlighting the best of Italian-inspired cuisine, enjoy freshly made pasta cooked à la minute using the chef’s signature recipes.

THE BUTCHERS NIGHT

22 WHAT'S HAPPENING

onveniently located between Kuta and Legian beaches, a stone’s throw from Bali’s bustling shopping, entertainment and recreation hub, Pullman Bali Legian Beach effortlessly pairs contemporary design aesthetics with Balinese hospitality, creating a chic urban oasis that showcases island living at its best. Fully equipped with world-class amenities and facilities, the hotel is also a great spot to enjoy memorable dining experiences with your loved ones, especially with its thematic dinners specially curated by Executive Chef Wayan Artika.

These dinners are available at the hotel’s Deli Restaurant from 6pm to 9pm, with a 50 percent discount for kids aged six to 11 years old. Advance reservations are highly recommended by phoning (+62) 361762500 or emailing H6556@accor.com.

WAYAN ARTIKA & FAISAL

A Degustation Journey at Pullman Bali Legian Beach

Enhancing the guest experience, the hotel also offers a Balinese Night every Thursday featuring only the best Balinese dishes. Evoking the magic of

: Were there any challenges establishing Tribe Bali Kuta Beach and how did you overcome them?

opening of Tribe Bali Kuta Beach?

A: My story with this industry started right before graduating from high school. Back then, I was looking for a career where I could work outside Indonesia. I strongly believed that having some work experience outside my comfort zone would shape me better, mentally, in the work field. Then I found out about this industry and found a great hospitality university in Bandung. After finishing school, I started working abroad on cruise ships, and that’s how my career in hospitality started.

A: Tribe Bali Kuta Beach is a hotel with a stylish contemporary design, everything is functional and polished. As an artfully curated and design-driven hotel with a fair price, our mission is to deliver an edited experience of luxury hospitality for a new generation of modern travellers that makes travelling seamless with a standout experience.

A: The situation with the pandemic was something that no one could have ever expected, and it was not easy to handle. But, with support from Michel Vivier, Accor Group’s Vice President of Operations in Indonesia and Malaysia, Sylvain Pasdeloup, Accor Group’s Director of Operations for Bali and Lombok, and the team at Accor Group in Indonesia, I had the confidence to give to the team and worked tirelessly to prepare for the opening of the first Tribe Hotel in Indonesia and Southeast Asia.

The New Leader in Kuta

et right in the heart of Kuta, Tribe Bali Kuta Beach is the latest addition to the island’s hospitality offerings and the brand’s flagship property in Southeast Asia. Tribe offers stylish contemporary hotels for everyone, with 165 guest rooms and suites representing urban luxury. At the helm of this hotel is Posma Silitonga, a skilled hospitality individual responsible for creating unforgettable stay experiences for guests. We sat with the humble leader to get to know him better and understand what makes this property stand out.

POSMA SILITONGA

A: Building the pre-opening team for Tribe Bali Kuta Beach in a very short time has given me wonderful memories. Working with a diverse group of people was not easy, especially when they came from different backgrounds, with different hotel cultures. It was like a puzzle to help them have the same vision and understanding. Thankfully, with hard work and great effort from the amazing team, we successfully opened Tribe Bali Kuta Beach back in April.

Tribe Bali Kuta Beach (accor.com)

: How would you describe Tribe Bali Kuta Beach to those who are not familiar with the brand yet?

: Do you have any memorable stories you could share from preparing for the

: What do you think is the key to being a good leader?

: Can you tell us how you got into the hospitality industry?

A: Integrity and responsibility, followed by the ability to positively influence others, to guide and facilitate them to make positive differences. This way, they not only see good things happen at work but also in their personal lives, with their families for example.

23 WHAT'S HAPPENING

“Wemore.arethrilled

Bali Timbungan ( @balitimbunganjakarta)

The Return of glow Juice Bar

AYAM METIMBUNG

For the first time ever, Bali Timbungan adds new colour to Jakarta’s dining scene with its idyllically designed outlet at the newly refurbished Sarinah Jakarta. The lifestyle hub carries the tagline “The Window of Indonesia”, showcasing curated culinary and shopping outlets highlighting Indonesian values.

as Sup Sari Segara, Bebek Timbungan, Kerang Bumbu Kacang Kedonganan, Sate Bawah Pohon Jambu, Sager Gerang Tabanan and many more, can also be enjoyed at the Jakarta outlet. In addition, Bali Timbungan also introduces new delights to the menu, including Gecok Kambing Gianyar, Iga Sapi Bakar, and Tipat Cantok, among others.

itting alongside Canggu’s most renowned surf spot, COMO Uma Canggu has just reopened glow Juice Bar. With a grab-and-go concept, glow Juice Bar serves fresh, coldpressed juices and smoothies, as well as light bites and scrumptious salads for a fulfilling fix before hitting the beach. Each bite and sip at glow Juice Bar is crafted with healthy nutrients and living enzymes to ensure you are good to go.

Open daily from 7am to 4pm, glow Juice Bar is the perfect place for guests to relax over a cup of coffee, a healthy juice, a fresh salad, or delicious bagel. glow highlights its own COMO Shambhala Juices, such as Lean and Clean Greens (apple, guava, cucumber, spinach, green pepper, celery, sunflower seeds and spirulina powder) which nourishes lean body mass, energises and encourages the removal of impurities, and Blood Builder (carrot, beetroot, apple and ginger) which cleanses the blood and improves circulatory flow and more.

especially for those who seek healthy yet delicious to-go treats before conquering the waves of Echo Beach, or who just want to relax while working from Bali,” says Henry Scott, general manager of COMO Uma Canggu. glow Juice Bar (comohotels.com)

Now, the flavourful dishes that Bali Timbungan has to offer in Bali, such

ince its opening in 2018, Bebek Timbungan restaurant has become a favourite destination to savour authentic Balinese flavours in Bali, serving a bountiful array of the island’s traditional dishes in a charming, modern setting, strategically located on Sunset Road. This year marks the restaurant’s rebranding to Bali Timbungan, as well as another milestone of having its first dining outlet outside Bali.

To experience a true royalty-inspired feast to share, opt for the star of the menu: Megibung. With the name that means enjoying a meal shared together, the experience consists of the restaurant’s finest dishes, like Bebek Timbungan, Ayam Suwir Klungkung, Sate Lilit Ikan Karangasem, Cumi Goreng, Bakwan Jagung and more. In addition, complete condiments of three sambals, traditional welcome drink, and a fresh fruit platter or Klepon Goreng will also be served.

Bali Timbungan Hits the Capital City

bowl, build-your-own salad, poke bowl, little tarragon chicken, salad sandwich and

For something more filling, the kitchen at glow Juice Bar has also prepared a fine selection of satisfying dishes, including oatmeal porridge, avocado toast, quinoa

24 WHAT'S HAPPENING

to finally reopen glow Juice Bar after it was closed for more than two years. glow Juice Bar has always been a great addition to COMO Uma Canggu,

would still get a salary during hard times. Along with his business partner, Jan Seelen, he started to re-conceptualise, exploring the idea of creating new businesses.

SMG Indonesia (smgindonesia.com)

lthough small in size, the island of Bali offers a bountiful array of great dining destinations and exceptional lodgings, ranging from small boutique hotels to world-known luxury brands. With the world excited to travel again, Bali is preparing to become the world’s number one tropical destination. Answering the high demand for great F&B and hospitality venues, Sensorial Management Group, known as SMG Indonesia, is the island’s go-to for those thinking to dabble in a hospitality business venture.

SMG Indonesia was established in 2020 under the hands of its founder and CEO, Stijn van Leeuwen. The group intends to be the leader in hospitality and leisure concept developments, as well as operational management. Using his vast experience working in hospitality, Stijn decided to create SMG Indonesia using the international management model and set up headquarters in the quaint area of Sanur.

When the pandemic was at its worst, many expat business owners left the island, leaving venues empty. Stijn saw this as an opportunity to create something so the staff

SMG Indonesia is now managing eight F&B venues and one hotel, including the highly anticipated LOST Lindenberg, Bali Zoo, IZZY Izakaya Street, The Sandwich Bar and more. “Our growth has always been with intent, not growing to grow, but carefully selecting our projects to ensure the right location, concept and investor group,” explained Stijn when asked about the core foundation of SMG Indonesia.

With many exciting projects lining up soon, get to know SMG Indonesia by following its social media at @sensorialmanagement.id.

IZZY IZAKAYA STREET

25 WHAT'S HAPPENING

The ConceptorGreat

STIJN VAN LEEUWEN

YVONNE YUEN & MARCO VIOLANO

he highly anticipated Park Hyatt brand is finally marking its presence in Indonesia with Park Hyatt Jakarta. Located in the tranquil Menteng area, in the heart of Jakarta’s bustling central business district, the hotel occupies the top 17 floors of Park Tower with panoramic views to the nearby National Monument Park.

Making full use of its location, Park Hyatt Jakarta offers 10 beautiful event spaces that can accommodate up to 750 people, perfect for elegant weddings or intimate gatherings. For a leisure experience, The Spa and fitness centre are located on levels 34 and 35, ready with pampering therapies, saunas and pools to melt the stress away.

Park Hyatt Jakarta (parkhyattjakarta.com)

A surprise, quirky dish of braised sea cucumber and actual cucumber tagliatelle was served before moving on to the main star: the noodles. These complex noodles consisted of juicy cubes of beef brisket with al dente housemade tagliatelle – an Italian dish with Chinese flavours. The dining experience ended with the remarkable bird nest drenched in delicious almond cream. Each spoonful simply cleansed the palate with a perfect dose of sweetness.

Featuring 220 elegant rooms and suites, the hotel was inspired by the beauty of the Indonesian rainforests, traditional crafts and indigenous natural materials to create a welcoming oasis of calm and elegance for its guests. Boasting world-class facilities and amenities, the hotel is home to stylish restaurants and bars serving anything from favourite local fare and international flavours to elevated Japanese cuisine.

BRAISED SEA CUCUMBER AND CUCUMBER TAGLIATELLE

to-ceiling windows overlooking the busy capital scene.

26 WHAT'S HAPPENING

When Italy Meets China at Alto

The dinner itself started brilliantly with an amuse bouche of caviar atop a crispy mantou medallion served with a cipollini spread to bring out the earthy tones. Next was the first highlight of the day: the Collagen Royale. Deconstructing the healthy protein into a bowl of egg custard is ingenious on its own; being topped by crumbles of dried scallops brought a true explosion of flavours.

A Luxurious Haven in Jakarta

rom 5 to 7 August, Four Seasons Hotel Jakarta invited discerning diners to an exclusive dining collaboration titled “Ciao, China!”. The collaborative event joined the forces of Celebrity Chef Yvonne Yuen with her classical Chinese cuisine and Four Seasons’ own Executive Chef Marco Violano who brought his Italian pedigree. Set in the signature high-rise dining restaurant Alto, the experience was complemented by the venue’s alluring red and ivory interior, as well as the floor-

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

Monomono Now Bar (thegaiabandung.com)

The experience offered by the venue was extended even further with the launch of Monomono Now Bar on 2 July 2022. The extension wing is built right above the restaurant, turning heads with its distinguished cantilever structure and sophisticated, modern design. Demanding attention, the bar overhangs the hotel’s infinity swimming pool, topped with a photogenic waterfall feature on the end.

After the dinner, the guests were guided to the celebrated bar to experience great music, lavish libations and pumping ambience. Upbeat music by Bandung’s own DJ Fidello was already elevating the atmosphere as the guests were served special cocktails concocted by renowned mixologist Kiki Moka, who has also crafted the inspired drink menu for the bar, comprising tipples like Sake Of You, Mojang Priangan and more.

Monomono Now Bar Elevates Bandung’s Afterhours Scene

cenically ensconced within The Gaia Hotel Bandung, Monomono Bar & Social Dining has gained quite the popularity since its opening in December 2021. The first refined dining destination to serve Nikkei – JapanesePeruvian – cuisine in Bandung, the restaurant is also famed for its hearty Argentinian grill feast.

The launch event was attended by the city’s VIPs, movers and shakers, as well as media personalities. A delectable five-course dinner kicked off the evening, serving Nikkei signatures, such as Ceviche Clasico, Lobster Al Miso and Picanha de Asado. After a theatrical performance preparing tres leches flambé by the culinary team, the party was ready to go.

MOJANG PRIANGAN WHAT'S HAPPENING

I Love Bali Photography (ilovebaliphoto.com)

IDA BAGUS NGURAH PRIMARTA

Majoring in Visual Communication Design at Institut Seni Indonesia in Bali, Prima started to learn the basic, yet elaborate, skills of photography. From then on, his penchant for the art started to grow. His journey to establishing a photography business was not smooth sailing at first, with many obstacles and challenges.

“I really enjoy it when I see my clients happy and becoming more confident with their enhanced looks,” Yenny said. “I find it rewarding.”

Speaking of beauty, Yenny also predicts the beauty trend of 2023. She thinks the Hollywood glamour make-up style will make a comeback, highlighting sophisticated elegance with earthy tones. Beyond Makeup Indonesia (beyondmakeupindonesia.com)

28 WHAT'S HAPPENING

“When I started my career as a make-up artist 10 years ago, I was trusted by a client from Korea to do her wedding look,” she reminisced. “She had monolid eyes, typical in oriental faces, but she wanted to do her make-up to look like the western brides in the samples she brought. It was not an easy feat, but I kept working for almost three hours. I kept saying Jesus’ name in my heart, and I did it. The client was happy with the result.”

The Beauty Mastermind

In 2012, while getting his master’s degree, Prima built I Love Bali Photography and decided to be more proactive in his approach, making contact with wedding organisers in Bali and offering his service. I Love Bali Photography grew well and has been going strong, with high-profile clientele. In addition to bridal shots, Prima also dabbles in travel and fashion photography. His latest work can be seen in this issue’s Fashion pages.

YENNY GUNAWAN

da Bagus Ngurah Primarta, more familiarly known as Prima, is the man behind I Love Bali Photography – a photography service focusing on wedding and holiday photos. Born in photography-related surroundings – his father was a photojournalist and owned a photography business, Prima was not interested in the field until his college years.

ehind every beautiful woman, there is an experienced make-up artist who knows exactly what the woman wants and how to bring out her strong features. Enter Beyond Makeup Indonesia, a make-up artist management company established to provide beauty assistance for special occasions.

The mastermind of Beyond Makeup Indonesia is the beautiful and talented Yenny Gunawan, who developed a penchant for the art when she was still in high school, doing make-up on herself and her friends from the dance squad before they performed.

Passion for Photography

Yenny has collected many memorable experiences, including working with Indonesia’s top public figures, however her most unforgettable moment was actually a challenging one.

SIMPIRWATI SIMARNO & PUTRI

29 W

DESIANTICAPUCINES,

TRUNK CHAIN WALLET IN EXOTIC LEATHER & PONT 9

JOHANA

NI NYOMAN SETIARI

orld-renowned luxury brand Louis Vuitton invited VIP clientele, as well as the movers and shakers of Bali, to an exclusive preview of the brand’s Spring-Summer 2022 collection. The intimate event was

SUMMER SNEAK-A-PEEK

PETITE MALLE

SOCIETY

DWI LINNET, RANI IANDINI, LUTHERESIA CHA, VONNY SALIM & SALLY CHRISTING

COK YANA, DAYU MAHADEWI DEVARA, GUNG NONA, GUNG DIAN, COK AMA, COK DIAH, MAHAAYUNI & WENDYJONI

SOCIETY

VESHA & PARTNER

ARIK TUNIK, THALIA WIDYAKRISNADI, GUNG DINA ARMA & DEWI KARTIKA

VIP LUHGUESTSGEDEHERIANI

WEILEY WALTER

SPRING IN THE CITY COLLECTION

VINI RIADY, ARIK CAHYADEWI & INDIRA ANA

FAYE GAO

LUHTHERESIA CHA, TIFFANI LAI, WEILEY WALTER & FABIOLA AISHA

RATIH OERBEK

SPRING IN THE CITY COLLECTION

NIMAS

SPRING IN THE CITY COLLECTION

SOCIETY

YUDI HARJONO, HANA & FRIEND

LILIAROSSA RUGAYA & FRIENDS

HAKIM TANJUNG, ANDI TAHAR, BENI, ZHANG CHING, DENNY GUNAWAN & LENI SURYANI

SHERLY LIEBERTH, YOKE DARMAWAN & EVY GOZALY

BRI MERCHANT GATHERING

DHONI RAMADI, SUSANNA KUSNOWO, SYLVAIN PASDELOUP & LENNY MARLINA TANU

MUHAMMAD YUSUF, FREDDY, DHONI RAMADI, LENNY MARLINA TANU, HANDAYANI, HERLIN IRENE PUSPASARI & BAYU SARWONO

BAYU SARWONO & LENNY MARLINA TANU

HANDAYANI

SYLVAIN PASDELOUP, TINA MEILINA, DEWI ANDJARSARI, HERLIN IRENE PUSPASARI, HANDAYANI, KRIS MARTIN, DHONI RAMADI, BUDI SETIAWAN, EISTEIN BENEDITO & MUHAMMAD YUSUF

SYLVAIN PASDELOUP, NYOMAN SANTIAWAN, HANDAYANI, LENNY MARLINA TANU, SUSANNA KUSNOWO, DENYS ZHURAVSKYI, MUHAMMAD YUSUF & DHONI RAMADI

AN INtIMAtE SoIRéE

hrough Jejalah Indonesia, BRI offers its customers a fascinating way to discover Indonesia with special promotions ranging from accommodation to dining and spa experiences in big cities around the archipelago. Appreciating the long-standing collaboration with its merchants in Bali, BRI held an intimate get-together at Manarai Beach Club on 22 July 2022. Aptly named BRI Merchant Soirée 2022, the event was attended by the BRI Board of Directors, including Handayani as Director of Consumer Business of BRI, and Jelajah Indonesia merchants. (bri.co.id)

SOCIETY

ANDREW WHITE & NANA MIRDAD

TATJANA SAPHIRA

VANESSA EDWIN, VICTORIA LINGGO & GRACE S.

LENNY MARLINA TANU & SALLY CHRISTING

OLIVIA LAZUARDY

MICHELLE

VELOVE VEXIA

KEMALA

BYtSUNDARAAKEoVERDIoR

QUANMAHARANI

abulous fashion house Dior opened its first pop-up store in Indonesia at the elegant Sundara Beach Club. From 30 June to 12 August, the beach club was transformed into a Dior destination with the brand’s Riviera collection seen adorning every corner. To kick off the stylish event, fashion connoisseurs of the island were invited for an intimate preview. The Dior Riviera collection is available exclusively in a few select destinations in the world, including Bali, Ibiza, Tokyo, Mykonos, Chengdu, Montenegro, Montauk and More. (dior.com)

A RoYAl FEASt wIth thE DAlMoRE

KABIR SUHARAN WISNU

legendary whisky with depth and finesse, The Dalmore has set the standards in multi-cask maturation. Making its presence known in Indonesia’s lifestyle industry, Tri Berliana Beverindo, the brand’s licensed distributor in Indonesia, held intimate masterclasses and whisky pairing dinners on 30 May and 4 June 2022 at Mandarin Oriental, Jakarta and The Ritz-Carlton Jakarta, Pacific Place. During these events, The Dalmore welcomed whisky enthusiasts and the city’s distinguished gourmands to join private banquet-style gastronomical evenings attended by George Schulz, Asia’s Resident Whisky Expert of The Dalmore. (thedalmore.com)

ANDREW SOETIONO, GEORGE SCHULZ, ANDREW ABRAM & RYAN BESIDO

ANDREW ABRAM

GEORGE SCHULZ & GUESTS OF THE DALMORE

GEORGE SCHULZ

SOCIETY 34

34 SOCIETY

Where: Gelora Bung Karno Sports Complex, Jakarta

Finns NYE 2022

Where: RegardedTBCasAsia’s biggest music festival, Djakarta Warehouse Project is making a return this year with live in-person performances. After a twoyear hiatus, promotor Ismaya Live has recently announced the comeback of this highly anticipated festival. Although the line-up has not been announced yet, festivalgoers can already purchase tickets for the three-day festival. Take a look at djakartawarehouse.com.

Djakarta Warehouse Project 2022

When: 31 December 2022

Where: Finns Beach Club

Closing the year with an extravagant bang, the island’s end-of-year party at Finns Beach Club is promising to be a memorable experience for everyone. With the line-up announced six months ahead of the party, be sure to get tickets for front row action to some of the biggest acts in the world, including Diplo, Gorgon City, Elderbrook and more. Tickets are now available on its website, finnsbeachclub.com.

CALENDAR

We The Fest 2022

KEEP YOUR EYES OPEN FOR THE RETURN OF INDONESIA’S FAVOURITE MUSIC FESTIVALS THIS YEAR!

When: 23-25 September 2022

When: 9-11 December 2022

After a brief hiatus, the country’s most stylish music festival is ready to welcome fans for a weekend full of music, arts, fashion and food. Taking place at Gelora Bung Karno Sports Complex in Senayan, this year’s line-up will see local and international musicians, such as Afgan, Isyana Sarasvati, Oh Wonder, Pink Sweat$, Raisa, R3HAB and more. Tickets are available to purchase online through its website, wethefest.com.

GARMIN VENU® 2 PLUS SMARTWATCH

INNOVATION

THE GIZMOSTHE GIZMOS

Designed to be your personal film crew, the new Skydio 2+ comes with unmatched autonomous subject tracking and obstacle avoidance, all while capturing stunning 4K60 HDR content. Equipped with a new AI-powered autonomous flight system called KeyFrame, the Skydio 2+ will help shoot smooth video footage and allow intricate flight patterns. Choose from different configurations to suit your needs, the Starter Kit, Sports Kit, Pro Kit, or Cinema Kit, adding accessories such as MicroSD cards, a hard case, and a joystick controller. Add an accessory upgrade and connect a Skydio 2+ Beacon to fly handsfree or add a Controller to extend the range from 3km up to 6km. (skydio.com)

Our pick of the coolest gadgets!

SKYDIO 2+ DRONE

Stylish, and pretty cool, Garmin has just expanded its popular Venu smartwatch lineup with the all-new Venu 2 Plus. Along with the standard Venu functions, you can now use it to take calls on both iOS and Android, as well as talking directly to your voice assistant (Siri, Google Assistant, or Bixby) via the builtin microphone. The 43-mm case comes in powder gray, black, and gold, paired with a matching silicone watchband. If you want a personalised smartwatch, you can choose from a variety of materials, metals and bands to create a bespoke watch that complements your style. (garmin.com)

As the world-wide restrictions on travel fade away, live music is once again coming to the fore. Across all genres, bands are touring to promote the new albums that are flooding the market. Once again vinyl has continued its renaissance, but streaming is the way most of us get our fix of old and new tunes alike.

CRAIG22DAVID

After a host of well-documented production delays, the godfather of UK Garage, Craig David, returns to titillate our ears with his trademark smooth vocals and catchy lyrics on his eighth album, 22. The recording includes the superb Mnek-assisted promotional single Who You Are. Warmly nostalgic and with a feel-good vibe and relaxed UK Garage beats, it’s already proving a summer hit.

MARK OWEN LAND OF DREAMS

37 MUSIC & MOVIES

As always, the plot of Black Panther: Wakanda Forever has been closely guarded. The trailer hints at a renewed conflict between Wakanda and Atlantis, and a suggestion of an internal struggle for power and influence. By introducing several new characters, like Namor McKenzie, also known as the Sub-Mariner, it sets the stage for one of the most emotional chapters in MCU history. Secrets aside, what we do know is that Wakanda Forever will pay fitting tribute to the late Chad Boseman, and may well be Marvel’s release of the year.

September 2022

BLACK WAKANDAPANTHER:FOREVER

Land of Dreams is Take That’s Mark Owen’s first solo record in almost a decade. Mark’s distinctive vocals drive the promotional first single, You Only Want Me, which is already available. His layered vocals over upbeat instrumentation and a rousing chorus result in a punchy, singalong pop track. As part of Take That, Owen had sold over 45 million records. His last solo album, The Art Of Doing Nothing, was his highest charting solo album to date, but with the easy listening groove of Land of Dreams he could easily surpass that.

TICKET TO PARADISE

WHAT TO WATCH

11 November 2022

October 2022

21 October 2022

Set between the traditional summer and Christmas holiday periods, in the past, new movie releases in the third quarter tended to be lacking in both volume and appeal. For 2022 however, moviegoers can rejoice as several highly anticipated blockbusters are set to light up the silver screen.

A light-hearted comedy-romance, Ticket to Paradise focuses on Wren Butler, a recent University of Chicago graduate who accompanies her best friend Lily on a post-graduation jaunt to Bali. Within days Lily decides to get married, a sudden decision that prompts her divorced parents (George Clooney and Julia Roberts) try and stop her from repeating their mistake 25 years ago. Wren stays in Bali for the wedding and, in the process, finds love in the arms of a local doctor.

ALFA ROMEO TONALE

(alfaromeo.com) WAITING

FOR: 2023 A sneak peek at some of the most exciting all-new SUVs set to hit the showrooms next year.

WORTH

38 FASTLANE

Swimming in a sea of luxury-subcompact crossovers, the Alfa Romeo Tonale is billed as a vehicle of both beauty and substance. It boasts graceful lines, and, as Alfa Romeo's first plug-in-hybrid model, it has green appeal too. Whilst not world-beating, the 272 BHP plug-in-hybrid powertrain offers more than enough power for daily use and is paired with an auto-box that is smooth and driver-friendly. With space enough for five and luggage, a luxury interior, and a decent hoard of on-board goodies, it will have broad family appeal.

New for 2023, the latest addition to BMW's bulging SUV line-up will be the somewhat XM.performance-oriented,futuristic,BMWWithstylingandtuning by the much-vaunted M division, the 644 BHP plug-in hybrid powertrain gets its muscle from the marque’s proven twinturbocharged V-8. Early indications are that, with a fully charged battery, there is about 300 miles of electric-only driving. Inside and out, the XM has an aggressive design with gaping kidney-shaped grille openings, stacked tailpipes, and a slightly sloped roof. In purely aesthetic terms, the design is a giant step-change and not the gradual evolution we have come to expect from manufacturers. Will it sell? You bet it will, and if the 644 BHP version is not enough, there’s a whopping 750 BHP model on the horizon.

(bmw.co.id)

39 FASTLANE

BMW XM

MERCEDES-BENZ EQE

The EQE continues the exciting chapter in Mercedes' design identity and drive towards electric vehicles and sustainable motoring. The EQE is built on the same chassis as the EQS, albeit a more compact variant, and will be available in EQE 350 and AMG EQE models. The EQE 350 will have a single rear-mounted motor generating 288 BHP, while the AMG EQE will use two electric motors, one motor on the rear axle and one up front, and deliver a whopping 617 BHP and 677 BHP on the AMG Dynamic Plus.

A 90.6-kWh lithium-ion battery will be used in both vehicles, giving respectable driving ranges of over 300 miles (EQE 350) and 250 miles (AMG EQE) from a full charge. (mercedes-benz.com)

SCENTS

The vibrant and colourful Hermès Colognes collection just got a new airy and breezy addition, Eau de Basilic Pourpre. The plant-driven fragrance is conceived by Hermès perfumer Christine Nagel, featuring a sun-drenched aroma from purple basil, with hints of crystalline green bergamot and geranium. (hermes.com)

by Hermès

The name says it all. The fragrance pays homage to the excitement and extravagance of Los Angeles after dark – star-studded, flashbulbs blitzing and thrilling rides, crafted by Master Perfumer Jacques Cavallier. The essences of lemon, blood orange, red mandarin, bergamot and lime create a refreshing tropical fragrance. (louisvuitton.com)

by Jean Paul Gaultier

CHROMATIC Aromatic

by Valentino

EAU DE POURPREBASILIC

The world-renowned house of fragrance is back with its newest member, the enchanting and fresh Moonlit Camomile. Comprising the feathery aroma of English camomile leaves, with a dash of blue moonflowers, and enveloped in the sultry tone of white musk, the cologne is a reminiscent of a garden mystique after dark. ( jomalone.co.uk)

The boldest out of Jean Paul Gaultier’s Scandal fragrance line, the Scandal Le Parfum Eau de Parfum Intense seduces with its sublime jasmine, salted caramel and black vanilla notes. Paint the town red with this scandal! (jeanpaulgaultier.com)

The name, the colour and the bottle – this fragrance is crafted to be the talk of the town.

SCANDAL LE PARFUM

CITY OF STARS by Louis Vuitton

This season sees vibrant and eclectic new releases in the world of fragrance, offering something for everyone.

BORN IN ROMA CORAL FANTASY FOR MEN

The freshness of bergamot and cardamom notes seamlessly blend together in this idyllic essence. Topped with aromatic herb lavender, clary sage and a punch of Bourbon geranium, the perfume exudes smoky sultriness, perfect for a dynamic adventure following the sunset hour in the namesake city. (valentino.com)

MOONLIT CAMOMILE by Jo Malone

The brand’s Rouge à Lèvres Voile lipstick line boasts sheer colour, ultra-light texture and smooth finish. Offering several shades of red, the one that takes centre stage is the 25* Goldie Red, also known as the Gucci red. Specially chosen by the house’s creative director, the shade is specially marked with number 25 and a star –symbols that are significant to

aging Rouge

(christianlouboutin.com)

LIPSTICK IN ROUGE AMAZONE by Hermès

A great pick-up anytime anywhere, if there’s one thing that is timeless in the ever-changing world of beauty,

Inspired by the designer’s penchant for lacquer, the Loubilaque Liquid Lipstick features high coverage, high shine and, of course, high drama. While it comes in several shades, the Altressa is the most seductive with its bold red shade. The packaging is reminiscent of marine royalty, with a mermaid tail pattern and gold crown. The tiny ring on top makes it double as a lavish pendant.

4141 BEAUTY

Rouge Dior Ultra Care is the first lip line from the brand that is infused with flower oil and ultra-care formula, ensuring the durability of 12-hour wear. The line is inspired by the flowers that are significant to the House of Dior. It comes in 21 shades-and we love the first in line; with a name like Iconic Red, it is just obvious why we chose this. (dior.com)

ROUGE HERMÈS SATIN

The satin lipstick line of Hermès offers different shades of crimson for different

ROUGE À LÈVRES VOILE IN

ROGUE DIOR ULTRA CARE IN ICONIC RED by Dior

LOUBILAQUE LIQUID LIPSTICK IN ALTRESSA by Christian Louboutin

inspirations, with each piece complementing Mizuchi Ring, comprising a platinum band inspired flow. (dior.com)

Pasture GREENER A

42 JEWELLERY

The BR 05, first launched in 2019, has become a cult favourite for stylish movers and shakers on the go. This year, the brand brings out a new model in trendy green. The sportychic timepiece, inspired by a cockpit instrument, features a round dial within a square case. Available in green khaki rubber or polished steel strap. (bellross.com)

Marking the Tourbillon creation by Abraham-Louis Breguet, the namesake brand introduced its newest Tradition model. The elegant shade of dark blue holds the piece together, while letting the bare dial shine through. The watch marries a touch of the timeless past with modern sophistication. (breguet.com)

by Bell & Ross

Celebrating its 10th anniversary, visionary Swiss watchmaker HYT launched a limited edition of its Moon Runner model, with only 10 watches produced. Featuring new ultrahigh performance luminescent materials, the timepiece looks stunning in the light as well as in the dark (hytwatches.com)

by Breguet

MOON WHITERUNNERNEON

TRADITION RÉTROGRADEQUANTIÈME7597

A watch dial is often considered the main stage of the show, that’s why we love skeleton watches, with their bare looks showing the magic inside. This season, we have selected three timepieces with a skeleton look, and one with a dial that’s simply breathtaking.

43 WATCHES

by Hublot

BIG BANG ESSENTIALUNICOGREY

by HYT

Speaking of limited editions, there are only 200 Hublot Big Bang Unico Essential Grey timepieces made, all exclusively available online on the brand’s e-commerce platform. The perfectly monochrome and satinfinished look magnifies the outstanding design of the original model, making it timeless and versatile. (hublot.com)

D IAL SDARING

BR 05 GREENSKELETON

Add motifs and textures to the sheer look with a leopard print skirt with bow detail for daring style and you’re good to go. (dior.com)

Combining a fully covered look with a sneak peek of skin brings sultriness to sophistication.

(chanel.com)

LACE TOP & LEOPARD PRINT SKIRT by Dior

Gucci brings a touch of grunge with this lace skirt and lace bodysuit. Pair it with the house’s knee-high boot with harness, and you’ll bring haute couture to rock’n’roll.

EMBROIDERED COTTON TULLE DRESS by Chanel

(gucci.com)

44 STYLE

EMBROIDERED FLORAL LACE SKIRT & FLOWER LACE BODYSUIT by Gucci

Nobody does chic like Chanel. The embroidered cotton tulle dress is a delicate piece, but can turn powerful with the brand’s bolero, Mary-Jane shoes and timeless accessories.

Sheer Seduction

by Gucci

by Hermès

by Gucci

by Christian Louboutin

BAMBOOBACKPACKSMALL

45 STYLE

SATIN EMBELLISHEDCRYSTALMULES

BRIDADO BACKPACK

Not for the shy and timid, this Gucci pair is a disco-inspired whimsical choice, with multicolour crystal leather, gold-toned hardware and metallic silver leather trim. A little bit retro, a little bit out of this world, and that’s what we need this season! (gucci.com)

Available in three colours, including black and navy blue, we love this shiny white calfskin in the spirit of the vibrant season. Featuring the brand’s signature logo and stitch pattern, the bag is enhanced with gold-tone metal details. (chanel.com)

CHANEL 22 BACKPACK by Chanel

A homage to a material that is dear to the brand, this youthful backpack catches attention with its light blue leather and bamboo details. The front double pockets provide compartments for those who like their things organised. (gucci.com)

LOVELIGHTSLINGBACKMID-HEELWITHHORSEBIT

Crafted from Evercolor calfskin, the bag comes with adjustable straps that allow it to transform into a tote bag, featuring the Hermès Paris hot stamp and palladium plated hardware. (hermes.com)

by Manolo Blahnik

THE VIBRANT VAMP

All you need is a bold accessory to amp up even the most monochromatic look. This issue, we have selected three vivacious pairs of shoes, as well as playful, yet chic backpacks in darling shades.

With a quick glance at the high-quality satin and crystal embellishment, true fashion enthusiasts will recognise a pair of Manolos in a second. Classy and elegant in style, the turquoise shade stands out and demands attention. (manoloblahnik.com)

Not only do these shoes don a bold red shade, they also come in Psychic Loubi red patent calf leather with an iridescent hue – guaranteed to turn all eyes on you. The details are sizzling, including pointed toe and ankle strap with V-shaped notches. (christianlouboutin.com)

HOT CHICK SLING

Models: Farah Quinn & Amaira : Ida Bagus Ngurah Primarta Make-up & hair: Yenny Gunawan The St. Regis Bali Resort

Famous as a talented chef and media personality, Farah Quinn is also a dedicated mother who likes to travel and spend quality time with her daughter, Amaira. For this edition's fashion pages, the dynamic mother and daughter bring fun and style to the luxurious The St. Regis Bali Resort.

Location:

Photographer

46 FASHION

DASHINGDUO

The

47 DRESS: FERNANDA HAUTE TRIBUTE

FARAH & AMAIRA'S DRESSES: BY SEA

THE

FARAH'S WARDROBE & SANDALS: BY THE SEA AMAIRA'S DRESS: BY THE SEA

DRESS: PAULINA KATARINA AMAIRA'S DRESS: MINI PAULINA KATARINA 50

FARAH'S

DRESS: AGUA DE ALMA 51

MOTHER A Multitalented

FERNANDA HAUTE TRIBUTE 52

DRESS:

FARAH QUINN

by Runi Indrani

A: When I was five years old, I helped my mother make a pudding, and fell in love with all sweet delicacies at that moment. Whenever we travel, we always try to visit a bakery, and I also majored in pastry arts

• salt Dough

Pineapple filling

• 1tsp vanilla extract

• 20g edam cheese

• 250g flour

1. Blend the pineapple slices in a blender little by little to make pineapple puree.

2. Separate about 100g of dough, add a drop of green food colouring for the pineapple leaves. Portion the green dough into 5g

Nastar Taiwan

• 2 egg yolks

: How do you manage your time between family, work and travelling?

fun and loving relationship with your A:children?

4. Brush the pineapple tarts with one egg yolk mixed with a teaspoon of vegetable oil. Heat oven to 150 degrees Celsius, bake for 15 to 20 minutes.

: What’s your favourite place to get good sweet bites?

INGREDIENTS

• 100g fine granulated sugar

the pineapple. Add rice malt syrup to add texture. Add butter as the mix thickens, stir. Leave to cool, then store in the fridge. Once cold, shape into 10g (or ½ tablespoon) balls.

• 1kg fresh pineapple, peeled and sliced

• 180g sugar

• 25g corn starch

3. To make the pineapple-shaped tarts, place a pineapple jam ball into a regular dough ball and roll again in your hands to cover all of the jam. Dust the pineapple-shaped mould with a little flour, then place a green dough ball over the leaf part, before gently pushing in a dough-pineapple ball to cover the rest of the mould, flatten. Place on a baking tray and repeat until all the dough has been used.

A: Depends on my mood, but if I come to a café and they have soufflé, I will always order that. It’s my all-time favourite.

2. Put the pineapple puree in a pan with a teaspoon of salt. Cook over a medium low heat until it thickens, then add sugar – adjust depending on the sweetness of

1. Mix margarine, butter, sugar and salt in a mixer. Add egg yolks, mix. Add vanilla extract, mix. Add corn starch, milk powder, edam cheese, flour, mix well. Continue to mix using hands until the texture gets firm.

: Any advice for anyone who wants to get into the culinary world?

Pineapple filling

Dough

• 80g butter

regular dough into 30g balls.

A well-known chef, Farah Quinn is also a loving mother, a passionate baker, a business owner and a traveller, among many other roles. She shares her key to balancing life and work, as well as getting personal with her kids.

A: It’s hard to name just one, as these days we can find many places that offer high-quality afternoon tea, but I’m always impressed by the warm croissants served to the table at The St. Regis Bali Resort. The sweet bites at The Langham, Jakarta are also great.

when I was in culinary school. So, even though I’m not as much of a sweet tooth as I was back then, I would say I have a special relationship with the world of baking.

Amaira is a mini-me, whatever I’m doing she likes to join me, from golfing to horse-riding. I always try to listen to everything my kids say – however small it is. I appreciate their opinions, and I try to maintain good, healthy communication with them, while providing guidance and support. I trust them to think for themselves, so that they can learn to make decisions in the future. That’s why I have such close relationships with them.

: What’s your go-to dessert?

• 30g milk powder

METHOD

• 30g butter

• 100g margarine

: You are known more for your sweet treats and baked goods. Do you have a sweet tooth?

A: You have to have the passion for it, focus on the things you understand, and it doesn’t hurt to study, so don’t be afraid and just go balls,ahead.andthe

• 80g rice malt syrup

• ¼tsp salt

A: The key is to enjoy what I’m doing. When my first child was still young, I was busy working, and now I want to spend more time with both my son and daughter, and I really enjoy that. I also have a good time running my baking business Cookie Love by Farah Quinn, as well as the digital marketing agency Sparta Idea. I think as long as you enjoy everything you do, managing your time is not a problem.

: You and your daughter are like best friends. How do you have such a

EXECUTIVE CHEF AT CHĀO CHÁO JAKARTA CHONG CHEE WAH UP CLOSE & PERSONAL 54

A: My advice is to be eager to learn, and if you don’t fully understand then please ask. Don’t be afraid to ask because that’s how you improve your skills in the kitchen CHĀO CHÁO JAKARTA (chaochaojkt.com)

I am very grateful that this job has taken me to live in other parts of the world and given me opportunities to work under some of the best mentors. I have been working in kitchens for over 20 years, and through those years, I have been lucky to work in places including Melbourne, Singapore, India, China, Vietnam and Cambodia. Being a Malaysian myself, the places that have had the most impact on my cooking skills are China and Melbourne, because I got to learn many new things about Chinese cuisine.

: What dish would you recommend to guests visiting Chāo Cháo?

: Chāo Cháo is an award-winning Chinese restaurant. In your own words, what makes it so special?

: If you had to choose only one dish to have for the rest of your life, what would it be?

by Rizky Adityo

: Do you have any advice for budding chefs?

A: With the rise of technology, many kitchen appliances are evolving. More kitchens are starting to use them, and I am not complaining one bit because they help me a lot. Another thing worth mentioning is how generous chefs have become. They are more eager to share stories or skills on how to make your dish better. Every day I get to learn more great things from them.

A: Anything with vegetables. The reason is simple, because vegetables were the first ingredient that I ever cooked for my father when I was a little kid.

A celebrated chef with decades of experience up his sleeve, Chef Chong Chee Wah is now responsible for creating your degustation experience at Chāo Cháo, a stylish Chinese eatery and Rooftop Lounge located atop Alila SCBD Jakarta. Abiding by traditional cooking techniques, Chef Chong uses only the finest ingredients and adds contemporary flair that plays wonder with your senses.

caviar or black truffle foie gras sauce. For carnivores, the Oriental-style Tomahawk is also one of the best sellers.

: Before moving to Indonesia, to what countries has your career taken you and what country has had the greatest impact on your culinary

A:style?

: Has there ever been an ingredient that you weren’t able to master and decided to give up on?

A: I don’t think so. As a chef, I always try to be better at what I do. If there’s an ingredient that I am curious about, I will try my hardest to cook with it and create something amazing out of it. Believe me

A: Of course, everything on the menu! But off the top of my head, our signature Chāo Cháo 8 Treasures Dim Sum, because this is the only place to find it in the city. Other than the dim sum, I would recommend trying the Peking Duck, which we serve with Siberian

when I say that I will not stop until it becomes an amazing dish.

A: I still follow traditional Chinese techniques. Although right now, I try to keep up with evolving technology to create contemporary Chinese dishes that are vibrant but still very flavourful.

: Hi chef, how would you describe your style of cooking?

: What is your view on the culinary world right now?

A: At Chāo Cháo, we strive to always give our guests the best quality, starting from the ingredients to the way we prepare them; everything is treated with the highest respect. Another thing that makes this restaurant stand out is the location. We are in one of Jakarta’s most iconic skyscrapers, so guests get to enjoy their food while admiring the beautiful skyline of this great city.

• 1 g salt

• 1g cumin powder

1. Clean the lamb, then chop it into 13-cmlong pieces with a 1-cm thickness.

• 1g white pepper powder

5. Serve the lamb chop on the plate and sprinkle with cumin powder.

• 1g shallot, finely chopped

• 1g sunflower oil

4. Add all the ingredients except cumin powder and let it sit for one minute so that all the ingredients are absorbed.

• 1 g garlic, chopped

• 15g red chilli

• 50g Szechuan chicken dressing

• 1g Shaoxing wine

• 50g kimchi

• 1g sesame oil

METHOD

INGREDIENTS

2. Marinate the lamb with salt, white

3. Heat the pan until it reaches 80 degrees then add a little bit of sunflower oil and pan-fry the meat for five minutes.

pepper, cumin powder and chopped garlic for one hour.

• 300g lamb chop

Xinjiang Cumin Lamb Chop

UP CLOSE & PERSONAL 57

HEAD CHEF AT CUCINA, SOFITEL BALI NUSA DUA BEACH RESORT

Patrizia Battolu

have food restrictions, and, by extension, to explore the best ways to accommodate these different preferences and needs.

: Can you share who you are outside the kitchen?

: You are now the head of Cucina’s culinary team. Can you tell us more about the appointment?

I hope becoming the head of Cucina’s culinary team, and having a woman in a leadership position, can go hand in hand with Accor’s commitment to a more inclusive and diverse workplace.

: What do you like so much about A:travelling?

by Runi Indrani

A: My primary objectives are to lead and inspire the team to be creative and innovative in serving guests a vast selection of fine delicacies starring fresh local ingredients and authentic Italian flavours.

Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

A: I am from Southern Italy, and I feel like my heritage is aligned with the concept of Cucina, which serves Italian-Mediterranean cuisines, as well as showcasing an interior design that is inspired by the vibrant natural scenery of Amalfi on the southwest coast of Italy.

: Where has your passion taken you so far?

I will still explore Italian-Mediterranean cuisines, while adapting to the local culture and taste buds. The key element in Italian food is, I believe, the locally sourced ingredients that need to be fresh and of good quality. For Cucina, I always try to source everything from the locals. It’s more important to have fresh ingredients rather than imported, preserved ones. Also, sourcing locally is a responsible thing to do to help the community.

A: I like to say I’m a caring, passionate and energetic person. I enjoy reading books and travel in my spare time. I’m also an art enthusiast. I also have an interesting quirk, where I can determine the standard and quality of the food to be served just by looking at the consistency and by smelling it. I have a very sensitive sense of smell, which has become my guide on whether flavour adjustment is needed or not, especially during busy operations.

: How did you first get into the culinary world?

: What plans do you have in store for Cucina moving forward?

Hailing all the way from Southern Italy, Patrizia Battolu’s passion for the culinary arts and her strong curiosity have taken her on a culinary journey around the globe, and finally led her to be the new head of Cucina’s culinary team at Sofitel Bali Nusa Dua Beach Resort.

A: I was born and raised in Southern Italy in a family that’s really passionate about food diversity. I have been refining my cooking skills since I was 14 years old. My sense of curiosity has fuelled a journey of discovering new ingredients and local flavours from around the world. For example, my favourite tropical fruit is mangosteen, and I discovered this back in Rome simply out of curiosity.

A: For the past decade I lived in China and Thailand, before finally deciding to start a new adventure in Bali.

I love exploring traditional markets, as I believe it is the best way to learn about the people of a particular region, the way of living, as well as discovering new ingredients. My passion and curiosity have also led me to learn more about why people

• 350g crab meat

Sauce

• 60g parmesan

• 100g cooked spinach, drained

• 50g parmesan

1. For the pasta, mix flour with semolina, add egg, mix well with hands. Squeeze all excess water out of the spinach, add

Tortelli di Granchio al Taleggio

3. For the sauce, cook taleggio, parmesan and fresh cream over medium heat, stirring until thickened.

• 30g breadcrumbs

• 20g red onion, diced

• 100g taleggio

SERVES 6

to the dough and mix well. Shape the dough into tortelli shells.

• 100g semolina

Home made tortelli pasta filled with crab meat in taleggio cheese sauce

INGREDIENTS

Pasta

• 1 egg

• 300g flour

Stuffing

METHOD

2. For the stuffing, sauté crab meat with red onion, add white wine and a pinch of salt and pepper. Lasty, add parmesan and breadcrumbs. Stir well.

• 10ml white wine

• 150ml fresh cream

4. Stuff the tortelli shells with the stuffing, pour the sauce on top, and serve.

• A pinch of salt and pepper

Andres Becerra & German Rincon

UP CLOSE & PERSONAL 60

HEAD CHEFS AT SANTANERA

Always plan ahead, think about all the small details and the functionality. Be ready to spend most of your time on it and put life into it.

: How would you describe the restaurant to someone who has never been?

from the fermented citrus, crunchy pastries, saltiness from the salmon roe and tapioca pills blanched in lemon juice. You have just one bite and you’ll get this explosion of flavours.

Personally, I would say grab a cold beer and a nice ceviche. That’s what we do in South America, but there are many different options so you really have to read the customer and go the right way.

by Runi Indrani

G: I tried different things, including economics and architecture, but at the end of the day I wasn’t really good at any of that. Somehow, I discovered that I was really good at cooking so I decided to do that for life.

A: Coming here brought us out of our comfort zones, because we, as chefs, didn’t have experience in Indonesia, here in Bali. We worked in Australia for a number of years so we knew where we could get certain products, we knew the market and clientele very well, also the suppliers and what’s available. That’s something we’re trying to create here also, and what we’re trying to do is to use local products as much as we can, and in many situations it’s a bit of a challenge. But overall, opening a restaurant, here or anywhere, is not easy, that’s for sure. But it’s rewarding hopefully.

G: Santanera is a culinary experience for people to come and journey through different flavours, flavours they haven’t tried before. We also want to show casual dining, where people can come and grab a snack, grab a beer with some friends, and have a good time.

A: I was pretty much born into the hospitality industry. My family ran a restaurant back home and I pretty much fell in love with the business and how much passion and effort the people in the hospitality industry put into their work. That’s basically how I started.

G: Building Santanera was a whole new adventure for us. The project started when we were still living in Melbourne, so we had to start everything from far away. There was the language barrier, trying to find suppliers and the right products, building a team and many different issues. At the end of the day, we’re okay, but it was a lot of hard work.

Hailing from Colombia, culinary creatives Andres Becerra and German Rincon, together with like-minded friends, established Santanera in Bali. The gastronomic destination offers a celebration of flavours and good times to be shared. They divulge some ideas about the restaurant, as well an insight into the culinary industry.

: Let’s say there’s a guest from out of town who only has time for one dish and one drink, what would you G:recommend?

: What is the biggest challenge you came across when you were establishing Santanera?

: How did you first get into the culinary industry?

A: I think there is a misconception of Santanera being a fine-dining restaurant, and that’s not what we’re trying to do. We want to give the customers that come through the door a good experience, from the food to the beverages, the whole experience in general. We don’t consider ourselves to be a fine dining establishment. Obviously, we take a lot of care in what we do in every single sense. This is a casual place where the style of dining is inspired by the Spanish-style, where you start with the snacks. We have one or two bites just to get you started and excited, before you jump into bigger dishes served in the middle of the table to be shared. It’s an experience that brings everyone together.

A: I’d probably tell them to come, sit at the bar, get a nice glass of Bianchetto, a natural wine from Italy. Also, the tartelette, because you get different layers of flavours: the umami

A: Hard work, dedication, and also passion. I don’t think you should get into this industry unless you’re passionate about it. There are a lot of misconceptions with the whole social media stuff, that being a chef is quite a prestigious position. I wouldn’t say so. It’s a lot of hard work, dedication, discipline. If anyone wants to get in this industry, perhaps first wash some dishes. If you’re able to do it and actually say I like the hard work, then yeah. It requires a lot of sacrifice physically, mentally, emotionally. If you’re willing to do all that, then you should get into the industry, otherwise, it’s not for you. Santanera (santanerabali.com)

: What advice would you give someone who wants to get into the culinary industry or build their own G:restaurant?

Marinated baby squid

• 2tbs squid ink

• 600ml sunflower oil

• 30g white wine vinegar

5. To assemble, fry the patacon until crispy, set aside. Meanwhile, chargrill the baby squid for three minutes, depending on size. To serve, spread some of the black garlic mole on one patacon. Put one or two pieces of squid on top, then dress with aji salsa. This recipe makes 15 portions, you will definitely want to eat more than one!

• 20g coriander, finely chopped

• 5g long red chillies, diced small

• 500g brown onions

METHOD

• 2g habanero, diced small

Patacon (plantain cracker)

• 3 plantain (green)

• 2g black pepper

• 10g sea salt flakes

• 100g shallots, diced small

INGREDIENTS

• 500g baby squid, cleaned

Wood Fire Baby Squid

• 400g sunflower seed oil

• 170g whole almonds, blanched

• 300g black garlic

Black garlic mole

• 10g lemon juice

• 3g salt

• 25g sea salt flakes

2. For the marinated baby squid, ensure the squid is properly cleaned. Put marinade ingredients in a food processor until smooth. Remove and mix with the squid.

3. For the black garlic mole, roast almonds, sunflower seeds and sesame in the oven at 160C until dark brown. Slice brown onions and garlic, sweat down to tender without colour. Add chipotle peppers and black garlic, cook for five minutes then add chocolate until melted. Transfer all the ingredients to a thermomix and blitz until a fine puree. Season with sea salt, transfer to a plastic container and cover with baking paper.

4. For the patacon, heat oil to 120C. Meanwhile, peel the plantain and cut into five pieces around 6cm long to obtain equal cylinder shapes, then

• 300g tomato, diced small

• 150g dark chocolate

• 500g water

• 200g flat parsley

• 55g sunflower seeds

• 132g garlic, peeled

1. For the aji salsa, grate 400g tomato, pass through a fine sieve, discard seeds and skin. In a separate bowl mix the rest of the ingredients then add the tomato water, adjust seasoning so it is sour and a bit spicy.

• 50g sesame seeds

blanch in the oil for five minutes until the plantain are quite soft to the touch. Do not cook all the way through. Remove from the oil and set aside. While the cylinders are warm, press until flat as possible, possibly using a rolling pin, set aside.

• 3g jalapeno, diced small

• 10g olive oil

• 100g lemon juice

• 150g tomato water

• 60g chipotle peppers

• 30g garlic, peeled

Aji salsa

UP CLOSE & PERSONAL PASTRY CHEF-OWNER AT YAMUNA PASTRY BALI I MADE PRAMANAAGUS 63

: Your dessert shop, Yamuna Pastry Bali, has been a major attraction since it opened. What is the idea behind it?

A: Always believe in what you want to achieve. It may change over time but listen to your heart to fully understand what your passion is. As long as you do it with a full heart, nothing can stop you from achieving what you want.

: Do you have a favourite dessert on the menu?

A: Our main goal is to bring local flavours to an international level with our creations. Everything that you see in the store is created using the best ingredients that we source locally. Other than the pastries and cakes, Yamuna is launching a second non-food product line. Yamuna Home is about bringing the taste of Yamuna to your home, from scented candles to tableware that is created by local artisans and inspired by my travel experiences.

Yamuna Pastry Bali ( : @yamunapastry)

career to pursue?

A: Being the chef-owner of this place, I am thoroughly surprised at how this business has been able to grow into something so big. Before opening the brick-and-mortar store, Yamuna Pastry started as a small home business. People usually sent me their orders through social media or WhatsApp, and I would have them ready in 24 hours or so. In 2017, I decided to open a little pastry shop in the Umalas area, available at weekends only, from Friday to Sunday. Serving only the best products in a comfortable garden setting, it started getting more recognisable thanks to the organic growth we found on social media. Suddenly, this little weekend pastry shop was getting raves from food enthusiasts and travellers in Bali.

A: I love anything with chocolate and alcohol in the same dessert. The two ingredients have different tastes, but somehow, they work wonders together and tantalise the palate more. Another type of dessert that I love is something light and fruity, for example, our cheesecake is perfectly paired with a cup of tea or strong coffee.

A: My favourite ingredient has always been coconut. I love the versatility of this fruit, and it pairs well with anything, such as citrus or tangy berries.

: If you could have only one dessert or cake for the rest of your life, what would it be?

: Starting at the beginning, what made you decide on making desserts as a career?

A: Again, I would choose something with chocolate and alcohol in it. So, my Black Forest Cake is the one that I would have over and over again. The intensity of the dark chocolate mixed with the alcohol makes it just the cake to die for!

: Do you have any advice for young people today thinking about what

A: Being a professional baker has long been a passion of mine since I was a kid. I learned how to bake from my mother. After school or on the weekends, you could find me helping her in the kitchen creating something new for the family to enjoy. Over time, I decided that being in the culinary industry was what I would strive for. I am forever grateful for being able to do what I love.

: And finally, what should we expect from Yamuna Pastry Bali in the future?

A: That practice makes perfect. Not everything can be perfected in one try. People also need to understand that cooking is an art, while baking is an art that involves science. Moreover, baking is more than putting your ingredients in an oven. Baking is respecting the techniques and following the recipes that have been tested over and over again by professionals.

: Being an Indonesian pastry chef, what is your favourite ingredient to work with?

: What is the most important principle when it comes to baking?

by Rizky Adityo

Yamuna Pastry Bali is without a doubt one of Bali’s most famous pastry shops, with its divine sweet creations often gracing people’s social media feeds. We sat down with the man behind the brand and dug more into the mind of this skilled baker.

64 UP CLOSE & PERSONAL

1. Place a steel pastry ring on a baking sheet lined with baking paper, slip a

3. Gently heat 150g whipping cream in a saucepan at a simmer. Remove from the heat.

• 300g Nutella

COBANA CAKE BY YAMUNA PASTRY BALI

1. Pre-heat the oven to 160C.

2. Leave to cool on a baking mat.

Banana Cake

• 375g whipping cream, chilled

2. Place the first layer of banana cake, pipe out one-third chocolate mousse, then swirl Nutella over it. Repeat with the second and third layers.

1. Chop the chocolate and melt it slowly in a bain-marie or in the microwave.

4. Chill for about 12 hours.

• 150g whipping cream

• 2 whole eggs

• 0.2g salt

• 4g baking powder

• 180g cake flour

• 150g ripe bananas, mashed

3. Add the eggs, mix well. Add flour, baking powder, baking soda, mashed bananas and coconut cream, mix for one minute.

• 225g milk chocolate

1. Remove the ring from the cake, cover the sides with desiccated coconut and glaze the caramelised banana with apricot jam.

• 50g granulated sugar

• 75g desiccated coconut

1. In a cooking pan, make dry caramel with the granulated sugar, add the butter once the sugar turns amber. Arrange the sliced bananas and cook until tender, fragrant and seared on both sides.

Caramelised Banana

• 20g unsalted butter

INGREDIENTS

• 28g coconut cream

• 115g unsalted butter

• 115g brown sugar

5. Bake for 25-30 minutes.

2. In a stand mixer fitted with a paddle attachment, combine brown sugar, vanilla, salt and butter. Beat the mixture gently.

Chocolate Chantilly Mousse

4. Pour batter into three round 20cm baking pans placed on a sheet pan.

METHOD

4. Slowly pour one-third of the hot mixture over the melted chocolate. Using a flexible spatula, briskly mix it in with a small circular movement to create an elastic, shiny mixture.

METHOD

• 4 bananas, sliced lengthwise

6. Carefully fold in the lightly whipped cream with a flexible spatula. Set aside.

• 1 tsp vanilla extract

TO ASSEMBLE THE CAKE

strip of acetate around the inside.

3. Arrange the caramelised bananas on top covering the chocolate mousse.

• 4g baking soda

TO FINISH

• 50g apricot jam

METHOD

2. Using a whisk or an electric hand beater, lightly whip 375g chilled cream. Set aside in the refrigerator.

5. Then incorporate another third of the hot liquid, using the same circular movement, and finally, the last third. The chocolate temperature at this stage should be 45C-50C so that it does not harden into little chips when incorporating the cream.

66 INSPIRATION

SIMON BARNETT GENERAL MANAGER AT FOUR SEASONS HOTEL JAKARTA

: You've lived in some of the best places in the world, including London, New York City and Singapore. What made you decide to move to

A seasoned hotelier with 30 years in the industry, Simon Barnett strives to create a comfortable working environment to drive better results. After relocating from Singapore, the Australian is now taking up the role of general manager of Four Seasons Hotel Jakarta, one of the city’s most stylish hotels.

A: I have to say not. My first intention was to support myself through university as a bellman, helping guests take their luggage up and down. Soon after that, I realised how amazing it was for someone who had been living in Australia for many years to start seeing and experiencing other people’s cultures. So, it didn’t take me very long to get hooked, and that was how I started my career in hospitality.

: Firstly, congratulations on your new role as general manager of Four Seasons Hotel Jakarta. You were previously hotel manager and director of marketing of Four Seasons in Singapore; can you share the story of your career and experiences so far?

A: Well, I have been incredibly impressed since I arrived here in Jakarta back in January. What I’m feeling incredibly lucky for is the engagement between our team and the guests. For me, that is something that we have been doing well, and we will continue to do so. As we come out of the pandemic restrictions, we are aiming to provide additional services and activities for our guests, so they can start enjoying things such as the Weekend Brunch at Alto, and a number of programmes that we are currently working on.

Four Seasons Hotel Jakarta (fourseasons.com/jakarta)

: With its long-standing prominence as a luxury hotel, Four Seasons Hotel Jakarta is well-known for its high-quality services. How has this influenced your leadership approach and what further improvements can we expect now that you’re at the helm?

A:Indonesia?

A: We are very lucky. I think the standard of accommodation in Jakarta is very high. The fact new, very popular brand hotels are opening up in the next six months is just fantastic for the city. I believe one of our advantages as an all-suite boutique hotel, as we move into recovery mode, is to be a little bit more personalised and generous with our product offerings.

: Having worked with the prestigious Four Seasons for more than a decade, what do you think sets the group apart from its competitors?

A: I think the core, which is one of our golden rules that we practice, is commitment to each other and treating each other the way we like to be treated. We, as a group, are supportive of one another and we do what is best as a team. So, I think that is one of the key successes for us.

THE GRACIOUS HOST

: When you stay at a hotel abroad, can you enjoy it or are you constantly looking at things through the eyes of a general manager?

A: Well, I think that’s an occupational hazard. I still remember when I travelled with my wife and we went to different cities, I negotiated with her on how many hotel lobbies I could visit. But, as I get a little bit older, I have started realising the real benefits of going to hotels, or other luxury areas, retail included, is about trying to understand how things get done better than what we do and how you can bring that learning back into your hotel environment.

by Rizky Adityo

: When you began your career, did you ever imagine that you would one day become a general manager of a five-star hotel?

Well, I think it’s just the excitement of being able to travel and experience a different culture. One of the advantages of having a diverse group of people that work within the Four Seasons is meeting a lot of people from different countries and destinations, and hopefully, it gives a new perspective on some of the things that you’ve learned over time in other destinations.

: Given your credentials and strong track record in the hospitality industry, what’s your take on the standard of luxury hotels here in Jakarta, based on what you’ve witnessed so far?

A: Well, I have been very lucky since I joined Four Seasons in Sydney as director of sales and marketing, and I have been incredibly grateful for some of the developments from the people that I have met throughout my career. As hotel manager, I transferred to Singapore for a couple of years, and just recently joined Four Seasons Hotel Jakarta as my first appointment as general manager.

GENERAL MANAGER AT PULLMAN JAKARTA CENTRAL PARK

68 INSPIRATION

SYLVAIN LAROCHE

69 on a full programme of refurbishment, upgrading of all of the facilities, F&B offers and improving the meeting spaces. With a top team heading our talents, we want to serve our guests the best with a product that can deliver a limitless experience.

: Who has been your inspiration in the industry?

: Outside the hotel, what do you do to relax?

as president of the Hospitality Association. Working with all peers of the city to deliver stunning leisure and MICE destinations was one of the exciting roles.

A: If I look right now, it is certainly a passion and interest in people, patience and attention to detail. But, there are two main reasons that brought me to it. I started as a travel agent in France and in Florida, and I always wondered what was happening to the guests I sent to the hotels. It intrigued me. In addition, my godmother used to own a restaurant with her husband who opened some prestigious hotels on the French Riviera and they had these great stories about the hospitality world. That might be where the passion started. Then I applied as a hotel trainee and discovered all the different departments that make a hotel function, vibrate and alive.

A: When we talk about the possible disruption in our business, nothing has ever been worse than in the past two years. It has been really tough. I was in India for about three years and having the responsibility of managing properties during a pandemic was very challenging. We were surely not prepared for the way it hit us, but both the anticipation and reactivity of hospitality talents have shown the resilience this industry has to tackle big challenges. I am personally sure we are coming out stronger in all ways.

A skilled and passionate hotelier with more than two decades in the industry, Sylvain Laroche is always up for a new challenge. His work repertoire saw him open the biggest Ibis Hotel in Asia in Bandung, and renovate the largest Mercure Hotel in Southeast Asia in Ancol, before overseeing 20 Accor properties in India. Making Indonesia his second home, this French national is now helming Pullman Jakarta Central Park, which houses one of the city’s widest MICE facilities.

A: Working in the hospitality industry is always exciting because you have the opportunity to travel, challenge yourself, experience other cultures and deliver exclusive experiences to your guests anytime. Before moving to Asia, I spent 15 years working in France, and when I was responsible for managing 14 brands for Accor Group in Tours (French Loire Valley), I was also appointed

by Rizky Adityo

: What do you think about the hospitality scene in Jakarta?

A: All of Indonesia is now in a growing pace of hospitality business. Local leisure is already well present in key cities. The business travel just restarted with events and meetings popping up. International travel, interestingly, is growing very fast (over 50 percent of our guests are foreigners). I truly believe that Jakarta will show the beauty of resilience. Coming a bit later than other regions, the hospitality industry in Indonesia will recover consistently coming months as we already see figures similar to 2019.

: Now that you are with Pullman Jakarta Central Park, what goals and/or plans do you have for the hotel?

Pullman Jakarta Central Park (pullmanjakartacentralpark.com)

: Before working in Jakarta, what was your most exciting role to date?

A: I have known and liked this property since its opening 10 years ago. This is a wonderful hotel with great facilities and is located perfectly. As of right now, as part of the recovery mode, and since the government started to ease restrictions, we are working

A: Well, it’s not a “who” specifically, but usually, inspiration comes from your leaders. That’s what I keep saying to the team. I really believe that my career has been built with the support of my leaders, on different levels, in different regions. I have been working with Accor Group for 25 years now and I never applied anywhere to move but someone has always been in the back to offer the next challenge. That’s where Accor is at its best.

: What made you choose hospitality as a career?

A: Once again, many things around family, then the easy answer can be spending time at Central Park because it is the perfect destination for multiple entertainments with family. My two kids are driving my off time usually. Aside from that, I like testing new food concepts and you can find me in some motorbike shops or in front of MotoGP races.

: Throughout your career, what’s the biggest challenge you’ve come across and how did you overcome it?

THE RESILIENT LEADER

INSPIRATION 70

GENERAL MANAGER AT THE HERMITAGE, A TRIBUTE PORTFOLIO HOTEL, JAKARTA

HARRY SURYADHARMA

: In one or two words how would you describe your management style?

ALEDRIVENADER

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

: What has been the most memorable compliment you have received from a guest?

: Aside from the iconic building, what makes your hotel stand out?

: A new leader often comes with new ideas, what do you have up your sleeves for this hotel?

Always leading by example, Harry Suryadharma is now the man in charge of one of Jakarta’s most iconic landmarks, The Hermitage, a Tribute Portfolio Hotel, Jakarta. A seasoned hotelier with more than 20 years in the industry, the humble leader shares his experience exclusively with Exquisite Taste.

A: This is a five-star boutique hotel that has 90 beautifully appointed rooms, as well as a restaurant, a lounge and a bar. One of the highlights is the rooftop bar with its 360-degree view of this great city. Another thing to mention is the newly launched Guardian Service, personal assistance for guests to ensure everyone has a seamless stay, from pre-arrival to post-departure.

A: During the pandemic, a lot of things happened, one of them being technology and digitalisation. Nowadays, we keep seeing hospitality services using touchless technology to avoid direct interaction. At the same time, the use of technology in the hospitality industry is helping us to further personalise the guest’s experience. Another trend that I’m seeing is, of course, sustainability. There’s a shift in the market right now, where travellers are more concerned about the environment, and at The Hermitage we are taking part in this movement too.

: You are now helming one of Jakarta’s most iconic landmarks, what can you tell our readers about The Hermitage, a Tribute Portfolio Hotel,

A: My most enjoyable moments are actually when one of our guests compliments one of our associates to me and says how they have gone far and beyond to create an unforgettable experience. That for me is the biggest satisfaction as a leader.

The hotel itself is unique. The hotel's location also carries a lot of history. This used to be the headquarters of the Dutch telecommunication back in the 1920s. After being rebuilt in 2013, while still adapting to the original design, The Hermitage officially opened in 2014 and became Southeast Asia's first Tribute Portfolio Property.

: You graduated with a degree in hospitality, what made you decide on this industry?

by Rizky Adityo

A: I would describe my management style as direct, but at the same time leading by example. I love to be involved in certain projects, and at the same time delegate tasks to our team members.

A: As of right now, we are trying to reposition the hotel as Jakarta’s Finest Experience. With the recently launched Guardian Service, we are elevating guest expectations to a new height. In addition, the hotel is now operating as an all-club benefit hotel to ensure an unforgettable stay.

: As a seasoned hotelier, what are some of the emerging hotel trends you’re noticing?

A:Jakarta?

A: The hotel industry has been fascinating for me since I was a senior in high school. I have always been enthralled with everything related to travel, especially hospitality. I love meeting new people, and for me personally, the hospitality industry is very dynamic.

INSPIRATION 72

CHRISTIANE FERGER GENERAL MANAGER AT ALILA SEMINYAK

A: The past two years have been so challenging for this island, so for this hotel, and all of us, the priority is to recover. We have to work on many different areas of the hotel to bring it back to life and really shape a new guest experience relating to the needs that people have now. The team is very excited to finally be able to welcome local and overseas guests again.

: You’re taking part in the Women@Hyatt initiative. Can you share more about the programme?

A: The programme is there to support diversity, inclusion and helping women to succeed in leadership. We don’t just need to be equal, we also need equity, because everyone needs different things to succeed. The programme helps women to connect. This is very important because we still have

by Runi Indrani

: What advice would you give someone who wants to get into the hospitality industry?

I’ve been with Hyatt for over 25 years and have been very fortunate to work in different countries and privileged to join different hotels and experience different cultures. When Hyatt asked me last year if I’d be open to move to Bali, I said yes. I had spent nine years in Japan, which I loved, but I was keen to experience something new again. Bali is a very special place, so it was a no-brainer for me to come here. I also think it’s nice to join Alila because it’s a different brand under the Hyatt family – it’s exciting.

A: It’s a bit of both. We need to adjust to different hotels and cultures, and of course every brand is different, but the core of it, taking care of the guests will always be the same. Hyatt’s mission is to "care for people so they can be their best," and that extends to our guests and colleagues. That doesn’t change, no matter where you are, which country you are in, which hotel or brand you serve; the core of it is the same, it’s the hospitality and care.

With pure appreciation for the diverse hospitality world, Christiane Ferger fell in love with the industry from the first moment. She joined Alila Seminyak this year and is ready to welcome guests back to the island of Bali.

: What is the most memorable or rewarding moment in your career?

: How did you first get into the hospitality industry?

have been able to mentor and coach team members, and then you see them succeed and find their paths in their career.

A: Just do it. A hotel is such a versatile business and a diverse place to work. The best thing for me was that I had a lot of opportunities that could give me really diverse views of the industry, and I think that is really what makes a hotel. It is so satisfying to care for somebody and really make someone’s stay, to create an experience for them. Of course, you also have a great team working with you, which also gives a great energy, so I can only recommend it.

Alila Seminyak (alilahotels.com/seminyak)

WOMAN IN LEADERSHIP

A: I did an internship in a family-run hotel and was hooked. I really enjoyed the energy and the diversity. There are so many different departments and jobs you can do in a hotel. As an intern, I could see the different areas and I just really enjoyed the energy and the interactions with the guests, as well as colleagues.

: How did you decide to move to A:Indonesia?

73 far too few strong networks for women leaders, women who can also encourage the next generations and can be mentors for younger women starting in the business. We need to make sure that we listen to our female colleagues, to what they need. As an employer we also have a responsibility to help women get an equal start and get into the roles they want.

: Do you find yourself putting on different kinds of “hats” for each brand, or is there a common thread in all your roles?

: What plans do you have for Alila Seminyak moving forward?

A: There are many special events I have been fortunate to be part of, from big summits, to hosting guests for the enthronement of the new emperor in Japan. For me personally, I think the most powerful moments are the ones when you

INSPIRATION

JOEL BARTLETT GENERAL MANAGER AT MAMAKA BY OVOLO

: What can we expect from MAMAKA by Ovolo in the near future?

A: A typical day for me is getting up early, feeding the dog, looking after the

: How did you decide to pursue a career in the hospitality industry?

A: A day off is about family time, just trying to relax and unwind, going for a surf, and enjoying the beautiful weather here in Bali.

: What about a typical day off?

A: It’s always been my passion, I decided to join the industry at a young age. I was fortunate enough to have a one-week hotel management study experience before I went to university. From that one week, I decided that this was the career for me.

A: Being a leader is all about being consistent, and for me, most importantly, it’s about growing the business and growing the people that work for the company.

: Describe a typical day for you.

by Runi Indrani

MAMAKA by Ovolo (ovolohotels.com/mamaka)

A: You have to be really dedicated and really want to be a part of the industry. It’s not for everybody and it certainly has it challenges, but it’s absolutely rewarding. There are such fantastic opportunities for people who want to engage with guests and really have a different experience every day; that’s one of the key things for those who want to join the hospitality industry. For anyone trying to decide what department or area they would like, my advice is to try all the different areas and don’t rush. Take time to really determine the area you’re most passionate about, set your goals, and go for it.

: You moved to China for work and to study, returning to Australia before moving to Bali. Can you tell us more about this?

: What is the biggest challenge you’ve come across in your career so far, and how did you overcome it?

A: We can expect everything! We’re the midst of planning an amazing rooftop launch. There are some exciting activities and activations happening in that space. At the moment, we’re about to sign some international acts who will fly over. It’s going to be a fantastic experience, something new in the Kuta-Legian area. It’s onwards from here for MAMAKA by Ovolo.

: What advice would you give someone who wants to get into the hospitality industry?

: How would you define MAMAKA by Ovolo, especially for those who haven’t been to the hotel?

A: I’ve worked in five different countries and China was the one that sort of just popped up out of nowhere. I was lucky enough to be in China during the “boom period”, as we like to say, and I did a couple of years’ training there. I guess from that point, my career really took off. I was also fortunate enough to study Mandarin at Jiao Tong University.

A: I would define MAMAKA by Ovolo as a fantastic, vibrant hotel. It’s new here in Kuta. It’s fun, it’s funky, and we have an amazing rooftop. I’m sitting here, looking at the ocean where I can see the surfers. We also have the Quiksilver surf academy here as well. There are so many experiences for guests. It’s fantastic. It’s a really enjoyable place to be as a guest and to work.

: What do you think is the key to being a leader?

GROWING BUSINESS AND PEOPLE

A: Obviously the past two years have been challenging for individuals, groups and teams, and the hospitality industry was especially affected. We managed to overcome many obstacles. It didn’t matter how many curveballs were thrown at us, we stuck together and we always managed to find solutions to get through it.

kids, getting into work and doing all the fun, fantastic things that we do here at MAMAKA. That’s a day in my life.

A: The most rewarding moment has been being appointed the general manager here at MAMAKA by Ovolo.

: What is the most rewarding or memorable moment in your career?

With a passion for the hospitality industry from a young age, Joel Bartlett’s career has taken him to five countries, including studying in China. Now he’s leading the vibrant MAMAKA by Ovolo resort with his easy-going and optimistic approach.

INSPIRATION 76

BEVERAGES

FOOD

DIKY LINGGA WISNU DIRECTOR OF AND AT THE GAIA HOTEL BANDUNG

PASSION FOR CULINARY

: What a typical day for you is like?

: What do you think are your best A:attribute?

A: I think I’m a combination of team player and team leader. The key is that you have to know when to become one and when to become the other.

A: It happened during the pandemic when my former boss asked me to join her at The Gaia Hotel Bandung. The first time I visited the hotel, I fell in love with the architecture of the hotel and the restaurant. When I was told the whole concept of the F&B operation, I became more interested, and I knew it was going to be fun work.

: Name one really special thing about Monomono Bar & Social Dining at The Gaia Hotel Bandung.

: How did you get into the F&B and hospitality industry?

A: Monomono restaurant is the first in Bandung to bring the concept of Nikkei cuisine, which is a combination of Japanese and Peruvian flavours, as well as having an Argentinean grill, all in one place.

A: I started my career from the bottom, as a banquet houseman. I found that I really enjoyed working in the hospitality industry, especially in F&B, meeting so many people from different countries with different cultures, and tasting and learning about many delicious cuisines from different parts of the world. All of this made me stick to F&B until now.

by Runi Indrani

and the city’s most sought-after food and beverage destinations by creating and delivering innovative products in accordance with the brand’s direction.

: Outside of your work, how do you like to unwind?

A: As director of F&B, in charge of both service and culinary, I have to make sure that our outlets become trend-setters

A: Normally I start my work early in the morning. The first place to visit on my morning round will be the breakfast restaurant, meeting my team to ensure that things are smooth, checking the buffet ensuring that the food and beverages served to our guests are presented well and taste good, talking to guests to get their feedback on their stay and dining experience and on how to serve them better.

Persistence, passion and an eagerness to learn.

: Tell us the story of how you joined The Gaia Hotel Bandung.

: Do you consider yourself to be a team player or team leader?

A: I am a simple family man. I love to spend my time with my family and watching my favourite shows during me-time.

The Gaia Hotel Bandung (thegaiabandung.com)

With an undying interest in the culinary industry, Diky Lingga Wisnu left the capital city to lead the food and beverage team at The Gaia Hotel Bandung as director of F&B. The hotel’s unique concept made him fall in love. He opens up about his culinary adventures to Exquisite Taste.

: What are your responsibilities as the director of F&B?

: Who has been the most influential figure in your career to date?

A: I always learn a lot from my bosses, from the directors of F&B, the general managers and even the board of directors. Those people have influenced me in different ways and inspired my career. I learned leadership, creativity, people skills and more from them.

Innovative BARS

COVER THEME

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The cocktail menu at Tom’s is divided into three sections. Timeless Classics holds popular cocktails like Mojito, Margarita, Negroni and Old Fashioned, as well as The Langham Espresso Martini made using The Langham’s own espresso blend. Meanwhile, the Classy Signature offers playful tipples, such as Tom’s Collins, Gold Rush, or Jasmine Spritz. Last but not least is the Barrel Aged Classics, such as Boulevardier and Martinez.

BAR AT TOM’S BY TOM AIKENS

• The Langham Espresso Martini

Bar at Tom’s by Tom Aikens at The Langham, Jakarta (langhamhotels.com)

renowned epicurean destination in the heart of Jakarta created by celebrity chef/restaurateur

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• Gold Rush

THE LANGHAM, JAKARTA

European flavours, the bar at Tom’s is pretty straightforward with its beverage menu.

Tom Aikens, Tom’s by Tom Aikens is also home to a timelessly elegant bar serving all-time favourite cocktails concocted from only the best liquors and ingredients. Just like the restaurant’s culinary highlights that showcase classic

floor-to-ceiling windows overlooking the vibrant city.

Close to the reception area of Tom’s is the straight-up, no-nonsense bar – cosy, laden with wooden elements and mirror accents. All around the bar are high stools with crimson velvet cushions. The overall ambience invites guests to hang around and lose track of time, indulging in memorable conversations with old friends or those just met.

At Tom’s by Tom Aikens, you can also have light bites from the menu to be enjoyed at the bar. So, don’t hesitate to order the charcuterie plate, or the wagyu truffle slider to accompany your P&C – pandan and coconut negroni.

P&C – PANDAN AND COCONUT NEGRONI JAKARTA

Located on the 62nd floor of the The Langham, Jakarta, Tom’s by Tom Aikens venue exudes unmistakeable class and understated opulence from the get-go, with its leather upholstered seating, elaborate flooring, lavish chandeliers, as well as the

• Pandan and Coconut Negroni

THE BLACK RIVER

JAKARTA

ocated on the lobby level of Four Seasons Hotel Jakarta, Nautilus Bar occupies a handsome and elegant space. The bar’s décor exudes masculine charm, with its velvety black and gold interiors, an eclectic mix of exquisite vintage interior and plush luxurious furnishings. A dazzling mural of Jakarta’s old Sunda Kelapa trading port provides a dramatic backdrop to the dapper bar, where the finest libations are crafted.

in 48 Hours packs a strong current with Don Julio Blanco Tequila, Bowmore 12YO Islay Whiskey, lavender syrup, acid solution and salted blueberry whey.

The liquid courage isn’t the only thing noteworthy about Nautilus Bar. Check out the easy bites section on the menu, and guaranteed, it will feel like you don’t have anywhere to be other than this bar.

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The bar is intimate, inviting you to an elusive rendezvous below deck. Maritime mementos can be found here and there, the wavy pattern on the carpet resembles the ocean, and you can find a massive ship mural to one side – all these exquisite details enhance the elated experience promised at Nautilus Bar.

Some of the signature favourites are The Black River and The Mediterranean in 48 Hours. The Black River is a refreshing sail of Black Tears Spiced Rum, Bacardi Black, rose syrup, Yuzu – Lemon Campari and active charcoal. While The Mediterranean

FOUR

NAUTILUS BAR SEASONS HOTEL JAKARTA

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TOP 3 The Black River The Mediterranean in 48 hours • Nautilus Martini

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

Browse through the menu, which looks like a sailor’s travel journal, to choose your potion of choice. You can also build your own gin and tonic by choosing your gin, tonic and garnish. All the tonics are homemade from local ingredients, providing unique flavours to enhance the gin.

hāo Cháo is a sophisticated Chinese restaurant and Rooftop Lounge that provides delicacies of the highest calibre and is situated right in the heart of Jakarta’s glitziest business district. Amid the city’s skyscrapers, on the two top floors of Alila SCBD Jakarta, Chāo Cháo offers its guests a premium lifestyle brand to experience.

CHĀO CHÁO JAKARTA JAKARTA

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Complementing the exquisite food presentation, the drinks at Chāo Cháo are also playfully creative. The Xingyun Sour is a garden-inspired cocktail with gin and multiple layers of flavour uncovering pineapple, yuzu and rose notes, while the Rose-berry Martini is an alluring, sweet, vodka-based digestif cocktail with hints of tangy raspberry and sweet summerberry-tea clarified punch served with white chocolate lace holding a macaron.

PROSPERITY COCKTAIL

Chāo Cháo Jakarta (chaochaojkt.com) 3 The Xingyun Sour Prosperity Cocktail Rose-berry Martini

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With fabulous city views from day to night, sophisticated menus and wonderful service, Chāo Cháo offers its guests the perfect variety of leisure from dining and sipping cocktails from the restaurant level to the rooftop lounge located on the 26th floor, where bespoke mixology blends with bottle service and a crafted music program creating a truly unique urban lifestyle atmosphere.

Chinese history is at the heart of its mixology programme, drawing inspiration from the scenery, environment and climate to traditional spices and foods. Many of the inventions are adaptations of well-known classics that have the ingenuity that is associated with Chāo Cháo.

The venue holds three bars where the house mixologists work their magic to conjure up a selection of outstanding bespoke cocktails, offered alongside a fine collection of Cuban cigars, premium spirits –including bottle service – wines, beers and non-alcoholic beverages.

Forget about just having salted nuts with your cocktail, MO Bar takes bar snacks to a whole new, gourmet level with delicacies such as king oyster mushroom with bell pepper coulis, sunchoke chips and basil oil; spicy Korean fried chicken with gojuchang sauce and scallions; and sticky pork ribs with Hoisin chilli sauce and green chillies.

GIN KEMBANG TELANG

MO Bar at Mandarin Oriental, Jakarta (mandarinoriental.com)

• Gin Kembang Telang • Spiced Chocotini • MO Negroni

MO BAR MANDARIN ORIENTAL, JAKARTA JAKARTA

Check out the menu’s Local Twist section, incorporating local flavours to create fun and exciting cocktails. The Arak Attack is made from arak (a Balinese rice spirit), homemade Sweet & Sour mix, orange juice and soda, making it a refreshing option. The Gin Kembang Telang, meanwhile, entices with its violet colour from the butterfly pea flower that tops the dry gin, ginger, lemon juice and cinnamon syrup.

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f you’re longing for an elegant bar where you can enjoy good music and sports on TV, while still being able to have a conversation with friends, then MO Bar is it. Stylish without being flashy, fun and cosy without being rowdy, the legendary bar attracts the chic and dynamic crowd of the city.

MO Bar’s house mixologist creatively crafts cocktails that cater to everyone. The cocktail menu is compact, but it holds curated options that you will not want to miss. In the MO Bar Signature section, the all-time favourites are MO Negroni and Sake Sour, with a special mention for the Spiced Chocotini, a dreamy potion for those with a sweet tooth.

Being in the heart of Jakarta, MO Bar boasts the iconic view of HI roundabout, with the glitz and glamour the city has to offer. Guests can choose a classic concoction at the sultry bar, hang out with the posse in the classy lounge with oversized armchairs and plush sofas, or grab delectable light bites at the tables by the window while taking in the aforementioned view.

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Imagine high ceilings, marble pillars, plush upholstered chairs – all united by the massive carpet that matches the pièce de résistance painting behind the bar. A grand piano sits by the floor-to-ceiling window. Each and every detail at The Lounge exudes sophistication, taking your usual lobby lounge to a whole grand level.

To welcome Jakarta Fashion Week in October this year, InterContinental Jakarta Pondok Indah has created a series of fashion-inspired F&B offerings throughout the hotel, including at the bar, where Bill has crafted three stylish tipples to sip. First is Genoa, with its enticing shades of blue, inspired by the Italian city in which denim

JAKARTA INTERCONTINENTAL

With its bespoke approach, The Lounge always has the perfect cocktail for you whatever the occasion is. You can also be sure to find new creations regularly with The Lounge’s cocktail of the month, as well as special cocktails to welcome celebratory moments of the year.

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is created – hence the colour. On top of the glass is an edible dehydrated chip in blue, resembling the jean fabric. Staying on theme, the drink incorporates Grappa, an Italian alcoholic grape pomace that originated in Genoa.

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For a refreshing sip, The Empress is a gorgeous option. Inspired by the classic Gin Fizz, this interpretation comprises homemade red berry compote, egg white foam and gin, topped off with Champagne and flower petals. Last but not least, is the pretty and sweet Marie Vernet. Drawing inspiration from the woman who was believed to be the world’s first model, the cocktail is actually a deconstructed black forest cake in its liquid glory. With vanilla vodka, dark chocolate liquor and sour cherry, it’s wholesome and sultry at the same time.

THE LOUNGE JAKARTA PONDOK INDAH

MARIE VERNET

ocated in the InterContinentalopulentJakarta Pondok Indah, The Lounge embodies stylish metropolitan indulgence in its looks. This is where city dwellers come for professional meetings with clients, decadent afternoon tea with the entourage, as well as to enjoy a cocktail or two.

Open all day, The Lounge seamlessly transforms from being a bright place to get your morning coffee, to an intimate bar to sip your nightcap in the evening. Having said that, you can order your favourite libation any time of the day, and the hotel’s resident mixologist, Bill Wismoyo, will be ready to whip up creative concoctions based on your palatal preferences.

The Lounge at InterContinental Jakarta Pondok Indah (jakartapondokindah.intercontinental.com) Marie Vernet The Empress Genoa

• Black Bart • Very Cherry • Lychee Zest

Add to that the nightly live music, elevated vantage point to enjoy the city views, and big screens to watch sports broadcasts and Paulaner Bräuhaus is the place to be for after-hours festivities.

wide selection of home-brewed German beer, made exclusively with authentic and imported ingredients. With the aim of providing a comfortable watering hole where guests can kick back and take their time, Paulaner Bräuhaus also offers a bountiful spread of cuisines. Munich and Bavarian classic dishes take the centre stage, but diners can also savour more local and international favourite fare.

Don’t forget to keep an eye on the scene in October, when the brewery holds an authentic Oktoberfest.

PAULANER BRÄUHAUS

HOTEL INDONESIA KEMPINSKI JAKARTA JAKARTA

If you are not a big beer fan, Paulaner Bräuhaus is also home to a wide array of premium liquors and fun cocktails. The cocktail selection varies from the classics to Bräuhaus signatures, such as Panoramic with Jägermeister and Prost with rum, whiskey and triple sec.

Offering a vibrant venue that accommodates up to 200 people, the only microbrewery in the city serves a

Paulaner Bräuhaus at Hotel Indonesia Kempinski Jakarta (kempinski.com/jakarta)

the elaborate choices of beers. The menu will take you directly to the Paulaner mixed beer drink selection, from the classic Hell (lager), Dunkel (dark beer) and Weißbier (wheat beer), to the more playful flavours like Radler, Mango, Strawberry Breeze, Black Bart, Lychee Zest and Apple Cider.

aulaner Bräuhaus in Jakarta almost no introduction; the legendary establishment is a favourite destination for Jakartans to unwind after a typically busy day in the capital city. Even if you haven’t had the opportunity to visit the venue, you can tell by the name that a German-style night out of drinking and dining is given.

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Consult the resident brewmaster for any of your brewery-related questions and enjoy

izakaya-style of dining – the Japanese equivalent of a pub – which was originally popular in Japan amongst businessmen looking to relax after work with simple food and drinks; now, the izakaya is one of Japan’s favourite styles of eatery.

TOP 3 Kyuri+ • Gintoki Tsunade SAKE+

Looking to refresh your palate? Hanami is made using Japanese gin, sakura mix and sakura tea.

JAKARTA KYURI+

Influenced by modern sake culture, every detail of the bar and dining area expresses the traditions of Japan in a dynamic manner. As you chill and relax, the sevenseat bar area is ready to splash your busy day into a refreshing night with its best cocktails. From a classic selection to sakebased cocktails, the mixologists have recipes to make your night at SAKE+ even more memorable.

Start your night with the sake-based cocktail Kyuri+, a perfect mix of dry sake, gin, cassis syrup, strawberry and lime juice. The Akai is a playful twist on a Camparibased drink with soju, strawberry and cranberry. Among the selection of signature drinks, Tsunade is a scene stealer with Baileys, soju, coffee liqueur and fresh milk.

SAKE+ ( sakeplusid)

erving up Japanese cuisine alongside Indonesia’s most complete sake selection, SAKE+ is an alluring restaurant and lounge that first opened in Jakarta in 2014 to rave reviews. It plays on Japan’s

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traditional barbecue favourites, Asian delicacies, to wood-fired pizzas. Woobar at W Bali – Seminyak is open every day from 10am until late into the night.

Woobar at W Bali – Seminyak (wbaliseminyak.com)

roviding front row seats to the mesmerising views across Seminyak Beach and the Indian Ocean, Woobar at W Bali – Seminyak is a popular venue to enjoy the sunset while sipping refreshing tropical cocktails. The merriment continues after dark with the hottest DJs in Bali taking turns to spin the latest party tracks.

Amplifying the cocktail culture at W Bali – Seminyak, Woobar presents M.I.A. –Mixologist in Action – every Friday, where the mixologist takes the drinking experience to the next level and helps guests discover something that’s meticulously crafted specially for them.

WOOBAR

The bar entices guests with its sensual design both indoors and out. Inside, the bar is awash in amber lightning and surrounded by coral-shaped cocktail tables. One floor down is Woobase, where the hottest DJs, both international and local, hold court under skylights that offer natural light for the dance floor.

Perfect to hang out day and night, Woobar also features an enticing food menu created by newly appointed Director of Culinary Norberto Valdez Palacios, ranging from

• Rose Negroni • Blue Margarita Slushy • Flower Mojito

ROSE NEGRONI W BALI – SEMINYAK BALI

The ultimate lifestyle destination in Seminyak, Woobar is helmed by Wayan Agus Wiyantara as Head Mixologist at W Bali – Seminyak. There are 16 cocktails on offer, divided into four categories, Fresh, Fruity, Witty and Bold. One of the best-sellers, Blue Margarita Slushy, is the perfect drink to be enjoyed under the famed Balinese sun. For something close to the heart, Rose Negroni is a new addition that features rose-infused gin, sweet vermouth and Campari.

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popular dining and drinking destination in Jimbaran, Sundara is in a league of its own with its 57-metre-long infinity swimming pool overlooking the ocean, exceptional cuisine and potent Deservinglibations.recognition of its own, Sundara’s tropical cocktail bar is inspired by the history of Indonesia, with the venue’s own master mixologists crafting a liquid journey through the country’s historical eras. From the ancient times, to the age of Spice Wars and Independence.

The Signature Arak & Tonic section on the menu offers refreshing potions with unique flavours. Some of the liquid highlights here include Kelapa Negroni with gin, amaro and rosso vermouth; Maluku Fashioned with bourbon, moluccas spices, forest honey and angostura bitters; and Jungle Sangria with red wine, spiced rum, triple sec and seasonal fruits.

SUNDARA BALI FOUR SEASONS RESORT BALI AT JIMBARAN BAY

MALUKU FASHIONED

The cocktail selection at Sundara is so captivating that you can’t just rush it. Take your time and settle in, enjoy live music by the sea, namely Jazzy Beats with Samuel Sturgess every Friday and Acoustic Tropical Flow every Saturday, both from 6pm to 9pm. Make the most of the sunset hours by taking up Sundara’s 2-for-1 Sundowners offer, available daily from 5pm to 7pm.

TOP 3 Maluku Fashioned Kelapa Negroni Jungle Sangria

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The bar team make the most of the region’s freshest fruits and spices, adding flavours, colours and textures to the home-infused 100% pure arak and brem rice wines –traditional tipples still found in many villages. The history is also conveyed through the imported liquors and flavours introduced by the Portuguese, Dutch, Spanish and Japanese.

Sundara at Four Seasons Resort Bali at Jimbaran Bay (sundarabali.com)

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TOP 3 The Bulgari Cocktail Oak-aged Negroni Arak Coco Pandan

THE BULGARI COCKTAIL THE BULGARI BAR BULGARI RESORT BALI BALI

The Bulgari Cocktail is the signature drink invented to commemorate the opening of the first of the Bulgari Hotels & Resorts, the Bulgari Hotel Milano in 2004. Celebrating the 18th anniversary of the cocktail, the brand collaborated with renowned Venetian glassmakers from Venini to craft a special glass in which to serve the cocktail. Inspired by the city of Milan and the Italian lifestyle, the cocktail comprises London dry gin, Aperol, pineapple, orange and lime juices. The Bulgari Bar at Bulgari Resort Bali (bulgarihotels.com)

seating, including daybeds overlooking the ocean. Imagine a black resin curved bar counter with a naturally sculpted boulder as the centrepiece mimicking the tone of the Perchedresort.on

the cliff of Uluwatu, the bar boasts an elevated vantage point to enjoy the breathtaking surroundings, as well as the hypnotising sunset. A perfect time to enjoy The Aperitivo before your degustation dinner appointment at Il Ristorante - Luca Fantin, the Italian ritual is available daily from 6pm to 7pm, where you can choose from one of the classic Italian tipples and exquisite culinary creations. The Bulgari Bar and both restaurants are open for outside guests with prior reservations.

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ver since its opening in September 2006, Bulgari Resort Bali has secured its position in the ranks of classy, opulent resorts in Bali. With the elusively natural palette of hand-cut volcanic stone, rich exotic woods and refined fabrics, the resort exudes class and sophistication.

In addition to the signature Italian restaurant, Il Ristorante - Luca Fantin, as well as Sangkar restaurant, Bulgari Resort Bali is also home to The Bulgari Bar. Sharing similar qualities with the rest of the resort, the bar holds an enticing mystique and a cosy allure, with plush

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BALI MARY

KING COLE BAR REGIS BALI

BALI THE ST.

ing Cole Bar needs no introduction. First established in The St. Regis New York in Manhattan, King Cole Bar continues the legacy at The St. Regis Bali Resort and brings the inimitable luxury of the brand to the tropical Island of the Gods.

Don’t leave yourself empty-handed, grab one of the potent potions, choose between the secluded indoor seating or the scenic terrace by the gardens, and have an inimitable time at the legendary King Cole Bar. King Cole Bar at The St. Regis Bali Resort (stregisbali.com)

In the evening, the bar hosts a classic live jazz band and the promise of an unforgettable night. A Champagne sabering ritual is available daily to mark the transition from day to evening, where the skilled sommelier opens a bottle of Champagne using an Indonesian Keris (a traditional dagger), or sabre.

Located on the lobby level of the opulent resort, King Cole Bar invites connoisseurs to an intimate enclave that exudes pure elegance and a warm welcome, as well as serving only the best quality libations. If you want to start the evening early, come in the afternoon when the bar serves an indulgent afternoon tea.

RESORT

TOP 3 Champagne Sabrage Bloody Mary Bali Mary

In addition to premium Champagnes, King Cole Bar also offers a wide range of martinis and island-inspired cocktails. However, above all, the name King Cole Bar is associated with the Bloody Mary, after all the classic cocktail was created at the original bar in New York City. King Cole Bar in Bali also serves the world-famous original Bloody Mary, and even better, the island’s version, aptly named Bali Mary.

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For an extraordinary night out, ShiShi’s three floors of dine and dance top the list for a must-do nightlife experience on the island.

ali’s most elite nightlife experience is classy, fashionable and just a touch pretentious. ShiShi brings a more city vibe to the island with an extravagant interior inspired by the best clubs in Vegas. Fashion has found a home in Bali.

From five-star dining to hip-hop and techno beats, there’s a comfort zone for everyone. The plush VIP sofas and bottle service have filled the Instagram feeds of many Indonesian and international celebrities.

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The ground floor is Izakaya Lounge, serving up an all you can eat Asian menu. With millions of views on social media, the famous sushi trees, wagyu beef dishes and melting chocolate desserts need no introduction. And with a different menu each night of the week, there’s always a reason to visit ShiShi again.

Bar Manager Hari Oka recommends the Kyuri Sour as a delightful drink to start your night at ShiShi. This delicious mix of gin, citrus and basil syrup has a hint of cucumber and botanicals. Another on the list is the bolder taste of Gangnam Star, which features a red concoction of soju, chocolate liqueur, raspberry, star anise and citrus. With smoke bellowing across the table, this may be the most photogenic cocktail on the menu.

There’s finally a venue in Bali where dressing up doesn’t make you feel overdressed.

• Gangnam Star • Kyuri Sour Osaka No Kiri NIGHTCLUB & IZAKAYA LOUNGE BALI

ShiShi has set a new standard in Indonesia for what defines a premium nightlife experience.

ShiShi Nightclub & Izakaya Lounge (shishibali.com)

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SHISHI

The night is still young, so continue with Beach Bar’s delightful bites. From light

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BEACH BAR

TOP 3 Deep Purple Rose in Love G & Tea & TONIC

delicacies like hummus and a salad selection, to heartier dishes like grilled prawns, chicken katsu burger, and pizza, you decide. Beach Bar at Alila Seminyak (alilahotels.com)

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In addition to the regular G&T options, Beach Bar also presents the Gin & Tonic Sunset Club promotion, in which a specially curated selection of gin & tonics is available from 4pm to 7pm daily at only IDR120,000++ per glass. From Deep Purple with pea flower gin and elderflower tonic; to Rose in Love with London dry, rose petal, strawberry and elderflower tonic; G & Tea with green tea-infused gin, elderflower and tonic; and Spiced Water with East Indies gin, atomic tonic and spices.

BALI ALILA SEMINYAK

estled within Alila Seminyak, just a short walk away from the ocean, the aptly named Beach Bar offers a barefoot sophisticated sanctuary to enjoy the gentle breezes, the sound of waves and the magical sunset hues over innovative concoctions. Take a seat in one of the armchairs or lose yourself in the comfort of a daybed and bask in the curated beach music and unrivalled beachfront vibe.

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Serving a variety of beverages, from the house’s signature libations to classic cocktails, craft beers and straight spirits, the bar has it all. If you’re a gin and tonic enthusiast, rejoice as the bar offers not one, but five different kinds of G&T. There’s nothing like a perfect sip to enjoy the unbeatable Bali sunset by the beach.

Open daily from noon until 10pm, guests of Karma Kandara and visitors alike are welcomed to Le Club 22 to enjoy its unparalleled views of the Uluwatu reefs,

aking its presence known among the island’s diverse culinary offerings, Le Club 22 is a beachfront bar that invites everyone to relax and enjoy a fantastic array of refreshing tipples. Tucked away along the cliffside from the main Karma Beach area, the all-new Le Club 22 is cool and casual, like a beachfront clubhouse with its entire structure made of wood and open to the elements, looking out onto serene beach scenes.

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Led by Kariana, Karma Kandara’s beverage manager, Le Club 22 offers a selection of tropically inspired cocktails to complement its magnificent surroundings. Try Le Club Mule, the ideal cocktail for hot Uluwatu days, created with herbs and fruit from the tropics, Sailor Jerry Spiced Rum, calamansi, and home-made ginger beer. Or try Le Combre, a fragrant blend of East Indies gin, elderflower, cucumber, honey, and chamomile, which will appeal particularly to gin aficionados.

TOP 3 Le Club Mule Le Combre Ma Raiene COMBRE

making it the ultimate destination to watch Bali’s famous sunsets.

The tipples are served alongside a curated menu of fresh Mediterranean dishes grilled over the barbecue, celebrating the area’s fresh seafood. Accompany your meal with one of the bespoke cocktails, or one of the chilled wines available, rosé included.

The latest addition to the famed Karma Kandara, the new bar’s focus is that of highend cocktails dreamt up by the resident mixologists. Picture drinks crafted with unique Balinese ingredients and reputable European spirits in innovative new ways.

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Le Club 22 at Karma Kandara (karmagroup.com)

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LE CLUB 22 KARMA KANDARA BALI

stylish dining and drinking destination in the middle of the quaint, yet ever-evolving Canggu, Santanera is all about good times, great drinks and even greater food, all shared with good friends. With a timeless, understated elegance, Santanera carries an unassuming chicness, highlighting a Mediterranean ambience combined with urban style.

Sprawling across three glorious floors, including a rooftop, Santanera offers an expansive dining area with regular seating arrangements to the more intimate booths.

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SANTANERA BALI

• Sangria Del Abuela • Picante 37 • Tepache Highball

The front art-deco-style floor-to-ceiling windows make a picturesque backdrop to get a glimpse of the vibrant outdoors, while still being secluded within the indoor foliage.

At the heart of the first floor, just by the windows, is Santanera’s bar. Cosy and enticing, don’t hesitate to take up the libations offered, one glass at a time. The must-try signature cocktails include Red Velvet with jasmine cold-infused vodka, raspberry liqueur, lacto-fermented strawberry and lemon; Sangria Del Abuela with fruit and spice-infused wine, rye whisky, lemonade, and Carmen Secret’s Twist; as well as the Tepache Highball with spiced rum, pineapple tepache, ginger beer, lemon turmeric and tamarind.

While Santanera is known for its curated food menu, comprising exquisite layers of textures and flavours, it is also an ideal place to grab a nightcap, lose track of time, and enjoy the night away.

While the cocktail selection is brilliant, Santanera takes pride in its fine wine collection, from whites and reds to sparkling, rosés and even dessert wines, the cellar holds a little bit of everything for everyone. Santanera (santanerabali.com)

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A casual venue, it serves a range of fresh seafood that is sure to satisfy all seafood

bartenders, the cocktails take inspiration from tropical flavours. The Campari Spritzer is a fan favourite, with Campari, gin, elderflower, botanicals wine, lemon and tonic water married in perfect harmony as a satisfying thirst quencher. Looking to start the night with a boost of energy? Then try the Cold Brew Coffee Martini, which is a special concoction of cold brew liquor and vodka.

Pier Eight Bali at InterContinental Bali Sanur Resort (intercontinental.com/balisanur)

• Campari Spritzer

EIGHT BALI INTERCONTINENTAL

• Sabrosa SABROSA

The restaurant’s massive bar is where guests get to enjoy a selection of fine tipples after a day of sightseeing or lazing by the pool. Created by a team of skilled

PIER BALI SANUR RESORT BALI

lovers, and its delicious, fresh food calls to be shared at get-togethers, parties and celebrations. The wonderful ambience is enhanced by a wide selection of wines and cocktails, soft music, and breathtaking views of the distant Nusa Penida island.

• Cold Brew Coffee Martini

For weekend indulgence with the whole family, try the Saturday Table Brunch in this relaxing seaside setting. Expect an array of mainly Mediterranean-inspired light bites before indulging in an eclectic mix of delightful cuisines accompanied by a varied selection of tasty sides and piquant sauces. Local beer and house wines are available, but perhaps the ultimate foil to these dishes is the specially curated signature cocktails, providing a tropical twist to some old classics.

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ocated right on the shores of Sanur, InterContinental Bali Sanur Resort is a great destination for memorable dining and drinking. One of its signature restaurants, Pier Eight Bali, is also an elegant beach bar presenting seafood and tropical drinks in a laid-back atmosphere.

Ambar means sky in Sanskrit, and at this elevated vantage point, guests can enjoy endless skies while enjoying hand-crafted cocktails over delectable bites. With lush

AMBAR BALI MANDAPA, A RITZ-CARLTON RESERVE

Adjacent to Mandapa’s Wantilan lobby, Ambar is the first thing you see at the sophisticated resort. Accommodating up to 60 people, Ambar is an ideal venue to enjoy curated tipples and intimate, quality time with friends and loved ones while enjoying the atmosphere.

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pening its doors earlier this year, Ambar at Mandapa, a Ritz-Carlton Reserve is an enchanting bar unlike most of its counterparts. Ensconced on Ubud’s lush hills, the hanging bar overlooks Mandapa village, as well as the verdant surroundings,

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The refreshing cocktails made with local ingredients at Ambar are too enticing to be missed. Start with Senja d' Ambar, made from Prosecco, Aperol, passion fruit and basil, before continuing with Srikaya Boom, a Roku gin, galangal, soursop and beer concoction. The Balinese Sangria is potent with Dewi Sri Sirsak, Anggur Kolesom, tangerine and red wine. The crowd favourite is Wantilan, crafted from Tito’s vodka, mangosteen, blimbi citrus and kaffir citrus. The vodka in any of the cocktails can be substituted with gin, rum, or any other liquor based on guest preference.

rainforest framing the resort, the ambience is simply unrivalled. In addition to the open-air indoor seating, guests can also make the most of the more relaxed outdoor chairs by the garden.

atAmbarMandapa, a Ritz-Carlton Reserve (mandapareserve.com) 3 d' Ambar Sangria

• Wantilan • The Balinese

• Senja

providing a dreamy spot to enjoy the magical hues of Ubud’s sunset.

The bar is managed by the young, aspiring bar manager, Cakra, who has won an array of mixologist competitions around the island. Inspired by the ruggedness of the prohibition era, Cakra has created a series of delicious signature cocktails for Boy’N’Cow.

Boy’N’Cow Meat Boutique (boyncow.com)

While the restaurant downstairs offers an industrial vibe, the lounge upstairs is sleeker while still having an edgy atmosphere. The bar is lined with red leather barstools and curved banquettes that offer a view of the restaurant. Add in gloomy lighting and a skilled bar staff, and you have a place that draws serious drinkers, night owls, and people seeking a pre- or post-dinner drink.

Alongside the signatures on the menu are some in-house creations that are worth a try. The 20-day barrel-aged, super-smooth and rich Negroni comes in three different styles. In addition to the classic recipe is the Rossita, a mix of tequila, Aperol and sweet vermouth, while The Boulevardier is bourbon, Campari and sweet vermouth.

The Rosella Margarita is a twist on the ever-popular Tommy’s Margarita, made using hibiscus-infused tequila reposado. Meanwhile, the Coffee Cow takes its inspiration from an Old Fashioned, featuring homemade bitters and a single shot of espresso for a boost of caffeine.

ocated right in the heart of Seminyak, at the end of Sunset Road, is the island’s most famed steakhouse, Boy’N’Cow Meat Boutique. But if you look closely, this is unlike your ordinary upscale steakhouse, there is also a great cocktail lounge on the mezzanine floor where potent drinks will greet you.

TOP 3 • Barrel-aged Negroni • Coffee Cow • Rosella Margarita

BOY'N'COW MEAT BOUTIQUE BALI

BARREL-AGED NEGRONI

and homemade chilli syrup – something jolting to wake you up. To match the salty ocean-side air, the Deep Blue Ocean is an inviting choice. Made with London Dry Gin, Blue Curacao, yellow passionfruit, lemon juice, Aquafaba, seaweed, simple syrup and a pinch of salt, it’s the tropical fix you need.

• Berry Spritz

Combining the Mediterranean aesthetic of a sleek white palette with Bali’s scenic natural surroundings, Café del Mar Bali is a sight to behold. Majestic yet chilled, the beach club boasts a massive stage on the spacious lawn, a lengthy swimming pool with a sunken bar and sunken lounges, and rows of daybeds that invite you to kick back and relax.

afé del Mar barely needs an introduction with a name that is famed around the globe.

CAFÉ

MARY TINI

on the music events regularly held at Café del Mar, and you just might have the time of your life.

• Deep Blue Ocean

Try the Mary Tini, a play on both Bloody Mary and Martini, a cocktail comprising garlic-infused vodka, rice wine vinegar, a cherry tomato, celery and cucumber ice ball,

Founded in 1980 in Ibiza, the brand is known as a lifestyle destination showcasing sunset by the sea, refreshing cocktails and, of course, the much soughtafter chill out sound of Café del Mar’s Chill House music. Now, decades later, Café del Mar has 12 locations around the world, including in our very own Bali.

On the libation front, Café del Mar showcases an extensive cocktail menu. Guests can find all-time classic cocktails such as Negroni, Whisky Sour, Mimosa, Aperol Spritz and more. However, we like to have fun and experiment with the bar’s signature selection.

Café del Mar Bali (cafedelmarbali.id)

BALI

• Mary Tini

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Stay longer at Café del Mar and grab some delectable cuisine at the club’s La Mer restaurant in between cocktails. Keep an eye DEL MAR BALI

SHADY FLAMINGO BALI

provides a sultry cocktail den exuding Hollywood glamour woven with the shady elusiveness of a gangster lifestyle. Let yourself be transported to Los Angeles circa 1940s and rub elbows with the who’s who over bubbles, glitzy nightcaps and enticing tunes from the vinyls.

The real key players at The Shady Flamingo are the cocktails. Some of the highlights are Blood & Bones with strawberryinfused bourbon, blended vermouth and smoked Campari; A Night in Tijuana with tequila, mezcal, hibiscus, cilantro and citrus; and the sassy Sugar Bunny with carrot-infused gin, spiced carrot honey, oleo saccharum, lemon distil, raspberry cream and sparkling wine.

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BLOOD & BONES

Hidden in a hole-in-the-wall along the busy Petitenget street, The Shady Flamingo

o one does bars as exciting as The Shady Family’s. Instead of bar hopping, with The Shady Family you get to travel through the most notorious eras of the flamboyant underworld. After the success of The Shady Pig, a bar inspired by the 1920s bootlegging era in Birmingham, and The Shady Fox, reminiscent of the 1930s illegal gambling scene in London, the family is expanding with The Shady Flamingo.

The Shady Flamingo also explores bootlegging operations, with the infamous Genovese Family as well as America’s Queen of the Mob, Betty Hood, to keep tabs on the underworld scene. Just like its predecessors, The Shady Flamingo crafts a thrilling story to tell over world-class experimental cocktails, turning an otherwise regular night at the bar into a legendary anecdote you’ll be telling for years.

The Shady Flamingo ( @theshadyflamingo_)

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TOP 3 Blood & Bones A Night in Tijuana • Sugar Bunny

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EMBERS BALI BISMA EIGHT UBUD

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lighter, try the Rosita, featuring apple raki, dry vermouth, honey and lime cordial, and rose and wine tincture.

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For the adventurous type, The Wall is made of air-compressed cacao nibs, cold drip coffee with chocolate fondant, and pineapple liqueur. The bar also offers classics like Negroni, Old Fashioned and Manhattan that are barrel aged

Inspired by the great flavours of the Mediterranean, the semi-open restaurant prides itself in using only the freshest ingredients. The menu takes inspiration from the in-house organic farm, while the drink list is a smorgasbord of tantalising tipples to complete each meal.

Behind the long bar, a team of skilled bartenders has perfected the art of crafting drinks utilising trusted and age-old techniques. Every drink, draft and dram is inspired by the herbs, spices, fruits and other plants that once passed through the Mediterranean; an ancient time of trade that bridged the subtleties of the old world with profound nuances of the new. The drink menu is divided into four categories: Mare Nostrum, Straights Exchange, 14 Nights and Tailored Classics.

The Amaro is a beautiful concoction of fig sous-vide bourbon, red vermouth, cynar and bitter cinnamon that results in a nuttiness with a hint cinnamon. For something

in Mexican oak for at least 14 days. Embers at Bisma Eight Ubud (embersubud.com) 3 The Wall The Amaro Rosita WALL

et within the Island of the God’s natural and cultural heart of Ubud, Bisma Eight provides a boutique hotel experience rooted in the artisan heritage of central Bali. Infusing both local and international elements into its aesthetics, Bisma Eight is also home to an array of great dining destinations, including Embers Restaurant, which opens daily from 7am until 10pm.

THE

ucked away in the historic Chijmes building, a former Catholic convent, Analogue presents itself as an opportunity to rethink what and how we consume. A relaxed indoor-alfresco space, the centerpiece is a stricking 3D-printed cerulean bar top made from 1,600kg worth of recycled plastic built with an ergonomic flow for inclusivity. The fully plant-based menu is supported by an extensive and punchy drinks listing created to synergise seamlessly with the plant-based food.

ESPRESSO MARTINIANALOGUEPONY

are served, like Cactus, Spirulina and its take on the Negroni. But it’s the imaginative mocktails that are really grabbing the headlines, with delights such as the clarified milk punch, Passionfruit and the sublime Faux Espresso – toasted chicory, dandelion root, chocolate malt and coconut nectar, topped off with raspberry powder.

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• Catus Spaceman Spirulina and Carob

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amed after the double-coned measure used by bartenders to accurately pour spirits, Jigger & Pony can be found just a short walk from Tanjong Pagar MRT station. A celebration of the community cocktail scene, and with a reputation for style, substance and convivial hospitality, Jigger & Pony is now serving up a fresh menu

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featuring 24 new cocktails. Expect timeless drinks crafted using nostalgic ingredients; the classics created with a twist, like the Old Fashioned created with Maker’s Mark Bourbon, Okinawa sugar, orange essence and a splash of Angostura bitters. Unpretentious and welcoming, Jigger & Pony is a great hangout for serious cocktail connoisseurs. Can’t make it? Don’t worry,

they also sell bottled cocktails to go. Jigger & Pony (jiggerandpony.com)

• Old Fashioned Espresso Martini Godfather

SINGAPORESINGAPORE

JIGGER &

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Analogue (analogueinitiative.com)

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Influenced by finding better alternatives and thoughtfully sourced ingredients, a selection of innovative cocktails and twists on classics

iscover The Diplomat, awardwinning mixologist John Nugent’s first speakeasy, at the trendy lifestyle complex, H Code in Hong Kong’s vibrant Central district. Seating just 18 guests, The Diplomat is an effortless space to relax and unwind, exuding an air of exclusivity, an aura matched by its outstanding cocktail and beverage menu. The listing features small batch produced wines, vintage liquors, and reimagined classic cocktails shaped by the legacy of influential state leaders, ambassadors, and historical figures.

The Diplomat (thediplomat.hk)

• Ancho Highball

• Pepper Smash

OA owner and bartender Jay Khan is a man on a mission, a mission to push agave spirits, like tequila and mezcal, to the forefront of Asia's exploding cocktail scene. Since Jay opened COA in 2017, it’s fair to say he has well and truly succeeded and can already boast accolades including

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• Chocolate Vieux Carré

COA (coa.com.hk)

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Signature connections include Pearl, inspired by the late US Ambassador Perle Reid Mesta, famed for her lavish parties, and Tarling, Nugent’s tribute to the former President of the UK Bartenders Guild, William Tarling.

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PEPPER SMASH COA HONG KONG DIPLOMAT

• La Paloma de Oaxaca

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CHOCOLATE VIEUX

HONG KONG

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Asia’s Best Bar 2021 and 2022, no mean feat. Inspired by the bars he visited on his trips to Mexico, COA is all about great hospitality. It’s a cosy, casual and comfortable hangout and serves amazing drinks without the formality of many of Hong Kong’s more prestigious watering holes. The cocktail list features flavours of Mexico, and he introduces a new cocktail every week based on seasonal ingredients. COA is heavy on tequila and mezcal, but Jay also eagerly explores a range of other less well-known Mexican spirits, such as Raicilla, Bacanora, Sotol and Charanda.

• Tarling Pearl CARRÉ

COVER THEME

DessertsThe

Imagine fluffy scones, colourful macarons, fudgy cakes, and endless freshly baked pastries; there is no delight sweeter than an array of desserts. We have scouted the delis and patisseries in the region to curate the best sweet treats and let you know where to get them. Join us on a sugary journey for luscious, candy-coated good times!

FOR II

SWEET LOVERS

• ALICE and Langham Afternoon Tea

is more than just exquisite flavours, it’s a memorable journey all of its own. With the elegant yet playful, art deco interior, the brasserie and patisserie has an alluring charm that makes you want to take your time and get lost in the fantastic atmosphere. Check out the bakery display and be awed by the colourful array of freshly baked cakes, including petits choux with rose water, salted caramel chocolate mousse cake, raspberry tartlet with crème pâtissière, chocolate coated dates kouign amann and more.

Diningdishes.atALICE

the much-adored Mad Hatter’s tea party scene in the story also inspires the playful Alice Langham Afternoon Tea, in addition to the hotel’s signature Langham Afternoon Tea.

Helmed by highly skilled and respected Executive Pastry Chef Serhat Mizrakli,

itself. Rest assured, Serhat guarantees that no sugar or preservative is used in any of the sweet

Each dish at ALICE is not only a feast for the palate, but also a treat for the eyes. Take the signature Pistachio Rose Cake, for example. The dessert is a work of art; with an elaborate design featuring a white chocolate bow, rose petals and ALICE’s edible monogram – offering a combination of lush textures and refreshing flavours.

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THE

ituated within the ultra-luxurious The Langham, Jakarta, ALICE has managed to win the hearts of discerning diners in Jakarta in no time at all. Long-time fans of Lewis Carroll’s famed literary work, Alice’s Adventures in Wonderland, can tell that the sophisticated

ALICE LANGHAM, JAKARTA JAKARTA

ALICE at The Langham, Jakarta (langhamhotels.com)

LA PATISSERIE

European sweet bites from his childhood to La Patisserie. Having said that, he also explores local flavours in the hopes of recreating the childhood memories of his guests, with unique takes on Indonesian sweets, such as lapis legit, bolu tape, pisang ijo, klepon and more.

berries. For lighter bites, don’t miss the darling bombolone, and keep an eye on La Patisserie’s new afternoon tea concept.

ocated right next to the entrance area of the sophisticated Four Seasons Hotel Jakarta, La Patisserie shares a similar delicate opulence with the hosting hotel. With a pastel colour palette, lush velvety seating, art deco-inspired lines and shapes, as well as the array of colourful cake and bonbons, La Patisserie looks like something out of Sofia Coppola’s Marie Antoinette movie.

FOUR SEASONS HOTEL JAKARTA JAKARTA

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Designed to be more like an haute jewellery gallery instead of a cake shop, La Patisserie is a dreamy destination for everyone, not just those with a sweet tooth. With a quality over quantity principle, you can tell that each of the items produced here has been exquisitely designed and is backed by an enchanting story.

The patisserie has high ceilings and is framed by display counters in gold showcasing the edible confectionary gems. Take your time to go around the patisserie and take in everything they have to offer, from the classic cakes and seasonal treats to a wide array of bonbons that would make a great gift for loved ones, as well as yourself.

La Patisserie at Four Seasons Hotel Jakarta (fourseasons.com/jakarta)

All-time favourites at La Patisserie include the 360 O Chocolate cake, also seasonal items like the Mango Mimosa, or the Enrica cake with white chocolate and mixed

TOP 3 • 360 O Chocolate Cake • Enrica cake • Bombolone 360 O CHOCOLATE CAKE

Italian Executive Pastry Chef Lorenzo Sollecito is at the helm, bringing

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culinary team successfully creates unique flavours that are not only memorable on their own, but also work really well together. If you can find black forest cake in the form of a cocktail at the bar, you will find Indonesian’s favourite drink – avocado juice with chocolate and coffee – in the form of cake here. The lapis legit and foie gras combo is also ground-breaking. The Lounge at InterContinental Jakarta Pondok Indah (jakartapondokindah.intercontinental.com)

• The fashion-inspired afternoon tea

A mesmerising sight to behold, The Lounge has become a favourite meeting point, as well as an all-day leisure destination for the city’s metropolitans. Serving scrumptious breakfast and lunch to creative cocktails, the place is also known for its enchanting afternoon tea offer. If you have checked out our Innovative Bars section, you know that

THE LOUNGE

INTERCONTINENTAL JAKARTA PONDOK INDAH

Led by Executive Chef Attila Körmöczi and famed Pastry Chef Kim Pangestu, the kitchen team has come up with magnificent fashion-themed afternoon tea offerings. A fabulous handbag-shaped tiered cake stand replaces the regular one. Look closer and you will find a seductive red pump shoe made out of chocolate filled with fresh berries and chocolate truffles, and more cakes in the shapes of a tiny handbag, cosmetic bottle, and more, all in incredible detail.

AFTERNOON TEA SET

InterContinental Jakarta Pondok Indah has been creating style-inspired F&B experiences to welcome this year’s Jakarta Fashion Week – these festivities continue to the sweet section as well.

JAKARTA

The sweet and savoury bites are not only easy on the eyes, but also on the palate. The

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t is almost impossible not to find your jaw drop when stepping into InterContinental Jakarta Pondok Indah’s The Lounge. The Lounge radiates grandeur while maintaining an intimate feel at the same time. The first thing to grab your attention is the massive golden statue welcoming you to The Lounge, while the vibrant shades of the carpet make it look like a work of art, and it actually matches the painting behind the bar.

• Avocado Juice Cake

• Lapis Legit with Foie Gras

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KEMPI DELI INDONESIA KEMPINSKI JAKARTA

ffering the promise of fresh bread every day within a rustic-chic venue, Kempi Deli has been a go-to place for Jakarta’s metropolitans to get their delicious and nutritious breakfast fix. As part of the legendary Hotel Indonesia Kempinski Jakarta, the fine-food delicatessen takes pride in its high-quality home-made products, such as sausages, cold cuts and up to 30 types of authentic European bakeries.

While Kempi Deli is more popularly known for its hearty breakfast and easy, on-the-go light bites, the café also offers an array of sweet treats. One of these indulgences is a selection of churros, from plain to green tea and red velvet flavours, topped with chocolate ganache and dulce de leche. Or find sweet joy in the Deli’s Special croffle with a choice of salted caramel, valrhona chocolate spread, or cinnamon sugar.

SELECTION OF PASTRIES

Go off the menu and be mesmerised by the selection of freshly made cakes available by the slice displayed on the deli’s alluring counter. Some of the must-try signature cakes are chocolate fudge, keju cake and apple raisin crumble tart.

TOP 3 Deli's Special Croffle Apple Raisin Crumble Tart Keju Cake

and vibrant scene to go with your cup of coffee or sweet delicacies.

While Kempi Deli’s easy bites allow busy diners to grab their choice of delicious delights to go, we suggest you take your time and enjoy the relaxing atmosphere of the venue. Located in Grand Indonesia shopping mall, Kempi Deli offers a dynamic

HOTEL

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Kempi Deli at Hotel Indonesia Kempinski Jakarta (kempinski.com)

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JAKARTA

– The Mandarin Cake Shop also serves takeaway requests.

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easoned sweet treat enthusiasts of Jakarta need no introduction to The Mandarin Cake Shop. Located at the legendary Mandarin Oriental, Jakarta in the heart of the capital city, the patisserie serves the prettiest cakes, most tantalising sandwiches, indulgent chocolates, and more, made only from the best quality ingredients, fresh every day.

• American Chocolate Cake

The Mandarin Cake Shop at Mandarin Oriental, Jakarta (mandarinoriental.com)

• Cronuts

THE MANDARIN CAKE SHOP

• Lapis Legit

Led by a skilled team of talented pastry chefs, The Mandarin Cake Shop proudly showcases the preparation in its show kitchen, providing a memorable experience to accompany the sweet treats.

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If you’re staying at the hotel, you can indulge in the decadent bites in the comfort of your suite. Custom-designed cakes are also on offer for any of your special occasions. For an even more hassle-free option, you can browse through The Mandarin Cake Shop’s signature products on the e-shop found on Mandarin Oriental, Jakarta’s website.

As legendary as the hotel itself is the cake shop’s American Chocolate Cake, available as a whole and in individual slices. First introduced more than 30 years ago, the cake remains the most popular chocolate cake in the city. Also noteworthy are the lapis legit and the assorted pralines. Relatively new, the cronuts are also a favourite.

CAKE

AMERICAN CHOCOLATE

MANDARIN ORIENTAL, JAKARTA JAKARTA

Take some time to enjoy the hotel’s charming, elegant ambience while having a sweet bite or two over tea or coffee – other speciality beverages are available too. If you’re in a hurry – last-minute surprise birthday cake, or pastries on-the-go, maybe?

OKA ARMINI

BALI

Keep an eye on the deli’s afternoon tea offer, with special themes every now and then. The most recent is the Indonesian Women’s Empowerment Afternoon Tea with Oka Armini. The namesake is a respected Balinese artist who contributed her artwork on the afternoon tea set’s packaging.

ithin the verdant and lagoon-riddled tropical paradise that is The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali is Cornerstone Deli. A one-stop shop encompassing an all-day winery, bakery and deli, where enthusiastic palates can savour all the delicious flavours on offer.

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Cornerstone Deli at The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali (thelagunabali.com) Sacher Torte Afternoon Tea Macarons

THE

While Cornerstone Deli provides a variety of bites and condiments, including the resort’s traditional sambal (chilli-based condiment), salad and sandwiches, as well as being the home of an elegant wine cellar with intimate six-person seating, the deli is much loved for its baked goods. From freshly baked flaky croissants, to multicoloured, variously flavoured macarons, the

AFTERNOON TEA

Still on the sweet front, on a hot, summer day, there’s no better way to cool down than enjoying Cornerstone Deli’s wide selection of homemade ice creams, with salted caramel being the most sought-after flavour. Any sweet enthusiast would be delighted by Cornerstone Deli’s cake options – from whole cakes for special occasions, to individual portions for self-indulgence, the selection comprises tiramisu, sacher torte, strawberry cheesecake and more.

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CORNERSTONE DELI LAGUNA, A LUXURY COLLECTION RESORT & SPA, NUSA DUA, BALI

sweet bites at the deli are ideal companions for a perfectly brewed Tanamera coffee.

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chef at The Shore Club in Miami Beach and The Peninsula New York.

THE WESTIN RESORT NUSA DUA, BALI BALI

Jason started his career with an internship at Union Square Café in New York, while he was also studying pastry arts at the French Culinary Institute. His illustrious journey includes stints as pastry chef at Jean Georges Restaurant and Metrazur for Charlie Palmer, as well as being executive pastry

Soon you will be able to order Jason's signature birthday cakes, such as the white chocolate and matcha mousse cake, passion fruit and banana-caramel cake, and more. Enjoy more sweet delights at The Lobby Bar & Lounge daily from 8am to 11pm. Take up the lounge's afternoon tea offer from 3.30pm to 5pm and bask in all the sweetness you deserve.

TOP 3 • Balinese Coffee & Passion Fruit Choux • Calamansi & Strawberry Meringue Tart • The chocolate bar JASON LICKER THE LOBBY

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The Lobby Bar & Lounge at The Westin Resort Nusa Dua, Bali (westinnusaduabali.com) BAR & LOUNGE

his year, family-friendly fivestar hotel The Westin Resort Nusa Dua, Bali has welcomed renowned cookbook author and pastry chef Jason Licker to its exceptional culinary team. Jason is known for his creativity in incorporating sweet, salty, sour and bitter flavours, as well as combining textural and temperature contrasts to elevate pastries and desserts.

His adventures in Asia started with The Westin Bund in Shanghai, followed by The Venetian Macau Hotel and Resort, The JW Marriott Hong Kong, and Cé La Vi Restaurants in Hong Kong, Bangkok and Singapore. His success continued beyond the kitchen with two accoladeladen published books, Lickerland: AsianAccented Desserts and Baking With Licker.

As the executive pastry chef, Jason is taking care of all the sweet sections in all areas of the resort, including The Lobby Lounge & Bar where you can find most of his cakes, as well as the dessert menu at Hamabe restaurant.

AFTERNOON TEA SET

• Pavlova • Chocolate

Open all day, the café serves delicious flavours from breakfast to lunch and dinner, with menus comprising wellcrafted, comforting Indonesian, Asian and western dishes. However, above all, Biku is popularly loved for its sweet selection and afternoon tea offerings, with the tea menu showcasing 50 outstanding varieties from China, India and Indonesia, curated by Biku’s own tea master Tjok Gde Kerthyasa.

The elaborate Tea Time selection deserves recognition of its own and comprises Traditional Afternoon Tea, Asian High Tea For Two, Children’s Tea Time, Freshly Cut Tea Sandwiches and Sparkling Afternoon Tea menus – there’s something for everyone! The afternoon tea is available daily from 11am to 6pm, making it the longest teatime on the island.

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favourites of long-time patrons. Biku Bali (bikubali.com) Carrot Cake Brownie

Just as impressive is Biku’s cake selection. Sprawling across the restaurant’s cake table – a mesmerising pièce de résistance, the cakes are baked fresh daily, offering a smorgasbord of indulgent sweet delights. You can find pistachio cake, chocolate brownie, or classic mulberry pie – finding out what’s available on the day is part of the excitement. The carrot cake and pavlova are

ocated in the vibrant area of Petitenget, filled with dining, drinking and shopping destinations, Biku has been standing strong since its opening more than a decade ago. The enchanting establishment is housed in a 150-year-old teak joglo house from East Java, creating an unrivalled ambience of charming culture.

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BALI

BIKU BALI

TIRA-RINDU

For something out of the ordinary, tempt your taste buds with Choux au Craquelin. Dubbed the next level version of profiteroles, Chef Joseph infuses local flavours with French finesse and marries kecombrang (torch ginger flower), kemangi and purple ubi gelato, pandan caramel and single origin Balinese chocolate sauces in an incredible dish.

di Mare Restaurant at Karma Kandara (karmagroup.com) Fondant RESTAURANT

Under the hands of Executive Chef Joseph Antonishek, a carefully curated selection of dishes that highlight his favourite Indonesian ingredients, infused masterfully into a fine dining experience, are presented to discerning guests. Every dish at di Mare is meticulously made and those who are familiar with local cuisine will notice the influences, including in the desserts.

On the menu, a playful take on classic desserts is available; highlighting the freshest local ingredients, Chef Joseph takes guests on a journey through Indonesia with his sweet creations.

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ound within the gorgeous Karma Kandara, di Mare Restaurant is a charming place that offers diners uninterrupted views of the Indian Ocean. Located atop the cliffs of Uluwatu, it is one of the most dramatically situated dining venues in Bali.

• Tira-Rindu • Strawberries & Cream DI MARE

KARMA KANDARA BALI

The Tira-Rindu is a local twist on an ever-popular Tira-Miss-U, made using Karangasem distilled Nusantara Kopi Liqueur, chocolate sponge, kecombranginfused gin mascarpone and Kopi Luwak cocoa nib gel. Another favourite on the menu is Strawberries & Cream, which highlights the freshness of Bedugul strawberries and is paired perfectly with whipped coconut mascarpone, kemangi gelato and kaffir lime meringue. Inspired by the chef’s love of kemangi, or lemon basil, this refreshing dessert is a great choice to finish any meal.

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• Vibrant Summertime Grand High Tea

Veranda Lounge & Bar at Grand Hyatt Bali (grandhyattbali.com)

BALI

VIBRANT SUMMERTIME GRAND HIGH TEA

Pair the sweet treats with Veranda’s extensive array of coffee and tea blends, and amp the experience up by ordering healthy smoothies and tropically inspired cocktails. Speaking of refreshing drinks over sweet bites, Veranda’s Vibrant Summertime Grand High Tea offer is not one to be missed. Taking the afternoon ritual to another level, this offer includes a three-course set menu, from sweet bites, house-made chocolate

Serving a wide selection of cakes, you can order a variety of whole cakes to go, or enjoy a slice (or two, or more!) in the charming lounge. Choose from the strawberry shortcake, baked vanilla cheesecake, and more. Even better yet, the Signature Bali Island cake – shaped like the island of Bali – makes a great gift for loved ones, or yourself.

VERANDA LOUNGE & BAR

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The afternoon tea includes Granita and Sparkling Chamomile Soda Tonic selections infused with tropical fruits – specially crafted to beat the summer heat. The cocktail options are also hard to resist, from Clarity with rum, pineapple liqueur, coconut and mint cordial and strawberry leather; to Lavender Sour with

ocated just across the lobby of Grand Hyatt Bali, Veranda Lounge & Bar is perched eight metres above sea level, making it an ideally elevated sanctuary from which to enjoy the view. Surrounded by the verdant bougainvillea gardens, the lounge also boasts views of the lush resort, the ocean, as well as the high splash of Nusa Dua’s renowned Water Blow.

• Strawberry Shortcake

• Signature Bali Island Cake

gin, butterfly pea, lavender tea and saline solution, and more.

pralines, to savoury delights and refreshing yoghurt ice cream.

GRAND HYATT BALI

Vincent, who is fast becoming a favourite on the island, never lacks ideas and is promising new inventions in the near future. Everyone

of Kanvaz Resort Seminyak, it’s difficult to miss the eyecatching shop showcasing all the delectable, sweet treats in a fashionable setting.

who travels to Bali should plan a stop at this dessert shop and afternoon tea venue.

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TOP 3 • Pistachio Paris Brest • Japanese Fan • Macarons MACARONS

KANVAZ HOTEL SEMINYAK BALI

anvaz Pâtisserie by Vincent Nigita is one of the most iconic spots to visit in Bali, showcasing Chef Vincent Nigita’s creativity and eclectic desserts, pastries and confectionery. Born in Bordeaux, one of France’s renowned wine and culinary destinations, Vincent studied at the country’s prestigious pastry school. He continued to hone his craft by gaining experience through his combined work and travels around the world. His passion for art and pastry has led him to create enchanting desserts combining technique, passion, precision and taste.

Kanvaz Pâtisserie by Vincent Nigita at Kanvaz Hotel Seminyak (kanvazhotelbali.com)

Enteringboutique.thegrounds

After working alongside Michelin-starred chefs, including Eric Briffard, Christian Le Squer and Pierre Gagnaire, Vincent decided to travel around the world and set his heart on Bali as his second home. Seven years in and counting, the island has become his home away from home, where he has not only expanded his family but has also opened his first eponymous dessert and pastry

KANVAZ PÂTISSERIE BY VINCENT NIGITA

Through Kanvaz Pâtisserie’s elegant display, Vincent’s expertise in producing a wide variety of traditional sweets is strikingly evident; variations of macarons, chocolate bonbons, candied fruits, marshmallows, chocolate tablets, biscuits, and jams with vibrant colours and tastes are presented attractively, begging to be devoured.

Yamuna Pastry Bali (@yamunapastry)

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YAMUNA PASTRY BALI

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Another thing worth mentioning is his bravery in creating unique tastes, from martabak cake to coconut cheesecake, pandan klepon cake to nastar (pineapple) cake, everything is marvellously delicious. In addition to the sweet baked goods, Yamuna Pastry Bali also offers a selection of alcohol-based treats with its Tipsy Jars. Answering the high demand from

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customers looking for easy grab-and-go desserts, the pastry shop has tipsy jars ranging from tiramisu to black forest and black Russian.

nspired by his childhood, Chef I Made Agus Pramana took the decision to turn his passion into reality with Yamuna Pastry Bali. Opening its doors in 2017, the pastry shop was initially a weekend cafe, where diners could relax while indulging in sweet desserts. Backed by his experience working with and learning from the world’s best pastry chefs, including Chef Serge Billet, recipient of the Meilleurs Ouvriers de France (MOF), his magnificent dessert creations have grabbed the attention of food connoisseurs and travellers in Bali.

• Es Teler Cake Pandan Klepon Cake Tiramisu

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BALI

Highlighting only the best locally sourced products, Yamuna Pastry Bali elevates traditional flavours with modern techniques. One of its best sellers, the legendary Es Teler, is a twist on a favourite Indonesian ice dessert turned into a scrumptious cake. With coconut jelly, jackfruit and pandan, the cake perfectly paints the tropical vibe of Indonesia.

ES TELER CAKE

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Making sure everyone gets to have the full experience, Dough Darlings has recently

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With quality as its number one priority, the doughnuts are handcrafted daily using the most honest ingredients sourced from across the globe. Believing that quality has played a large part in its rise to fame, Dough Darlings imports butter from Europe and uses only the freshest fruits in its creations. With more than five years in the business, Dough Darlings has perfected the artistry of making the perfect dough. Each bite has a subtle chewiness that wins your palate instantly. With more than 25 flavours available, there is surely something for everybody. Temptations range from cinnamon sugar, vanilla glaze, strawberry glaze, banana chocolate, passionfruit meringue, malted choco, Boston cream, vanilla brûlée, white chocolate speculoos and more.

• Triple Belgian Chocolate Mozzarella Cheese

DOUGH DARLING SELECTED DOUGHNUTS

DOUGH DARLING

BALI

s one of the pioneers of artisanal doughnuts in Indonesia, Dough Darlings quickly captured the hearts of its customers. Starting as an online business venture, where orders were taken through social media or WhatsApp, Dough Darlings now has five doughnut stores in Jakarta and Bali.

• Vanilla Glaze

Dough Darlings Canggu (doughdarlings.com)

moved to a three-storey cafe/restaurant in Canggu. Located in the buzzing area of Berawa, the restaurant offers a complete selection of its doughnuts along with dishes cooked à la minute such as fluffy eggwich, ribeye steak, pasta, Korean chicken wings to American sourdough cheeseburger.

with light lemon sponge and honey parfait in a yuzu mousse casing.

TARTE BY CHERYL KOH

• Black Forest Cake

to eat-in or take home. Expect a collection of traditional European cakes, pastries, breads and biscuits using recipes refreshed by her adventurous spirit. Favourites include Black Forest Cake with layers of Valrhona Tulakalum 75% dark chocolate mousse, mascarpone whipped cream, and chocolate sponge with Kirsch-soaked cherries, as well as Tigerlily’s signature Beehive, a delicate hive of lemon, thyme and lychee honey jelly

ith Les Amis restaurant’s highly acclaimed pastry chef in the driving seat, Tarte by Cheryl Koh is for those who live to indulge their decadent gene. With outlets in the Shaw Centre and Raffles City, Tarte offers a range of scrumptious artisanal tarts and elegant confectionery to eat-in or takeaway. Made

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• Cha Cha Tart

THE

from scratch every morning, using the best available ingredients sourced from around the world, each tart is made with love and attention to detail that turns it into a gastronomic work of art. Choose from classic creations like Raspberry and Dark Chocolate tarts, or the sublime Cherry Tart with sliced seasonal cherries set on a base bursting with vanilla cream and almond frangipane.

• Dark Chocolate Tart

Tigerlily Patisserie (tigerlilypatisserie.com)

DARK CHOCOLATE TARTCHERRY TART

SINGAPORE

TIGERLILY PATISSERIE

SINGAPORE

• Cherry Tart

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reated by effervescent local baker Maxine Ngooi, Tigerlily Patisserie began life as an online Bake-Box during the restrictions of 2020. The venture quickly gained a cult following, so much so that Maxine moved from cyberspace into a new bakery-café on Joo Chiat Road the following year. Tigerlily Patisserie serves an innovative selection of freshly made sweet and savoury delights

• Raspberry Tart

• The Beehive BEEHIVE

Tarte by Cheryl Koh (tarte.com.sg)

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• Mid-Autumn Pastry Box

• Vanilla Mille-feuille

• 1963 Mandarin Cheesecake

ituated on the mezzanine floor of Mandarin Oriental, Hong Kong, discover The Mandarin Cake Shop where delighted customers have been indulging their sweet and savoury cravings since the 1970s. Building on that legacy, today, The Mandarin Cake Shop remains one of Hong Kong’s go-to premier outlets for exquisite pastries, confectionery, cakes, celebratory cakes, delicious seasonal hampers, and gourmet gifts. Discerning customers are spoilt for choice by the extensive assortment of savouries and the mouthwatering collection of confectionery and cakes to eat in, take away, or simply order online and have it delivered. The Mandarin Cake Shop at Mandarin Oriental, Hong Kong (mandarinoriental.com/hong-kong)

HONG KONG

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MANDARIN

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ODE TO GINGKO

DATE BY TATE

• Rose Petal Jam

magined and created by Vicky Lau, chef-proprietor of Tate Dining Room, Poem Patisserie and Butler, Date by TATE is a sumptuous lifestyle, home and pastry boutique offering delicate French pastries with Chef Lau’s signature modern Chinese twist. Aided by the exceptional Pastry Chef Graff Kwok, it is a place where east meets west in a decadent, sugar-coated marriage of the very best ingredients with sublime creative talent. Date by TATE is in the heart of Sheung Wan and offers a world of celebratory confectionary, like the MidAutumn Pastry Box, and celebratory cakes like Fermented Tofu Cheesecake and Ode to Gingko, a decadent delight of Valrhona dark chocolate mousse with red date paste, Chinese almond chocolate sponge, crunchy praline and rich chocolate glaze. DATE by TATE (datebytate.com)

• Ode to Shan Su

THE MANDARIN CAKE SHOP ORIENTAL, HONG KONG

• Ode to Gingko

Hotel Indonesia Kempinski Jakarta’s Signatures Restaurant brings a feast of flavours, accompanied by the enchanting heritage of Indonesia.

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GOURMET | Jakarta

by Runi Indrani

Signatures to Savour

lontong sayur, and even dishes one would rarely find in other five-star Indonesian restaurants, like nasi gandul. Indonesian light bites are also available in a glorious selection of rujak buah, colenak, lapis Surabaya, and much more.

On the international front, plenty of delicious comfort foods can be found, from a pizza selection to roasts and an array of sushi and sashimi, and more. You can also check the à la carte menu for more options. The Asian favourites bring the best from the region, comprising Chinese-style black pepper beef, Hainanese chicken rice, Singapore laksa and lamian.

SIGNATURES BUFFET

The hotel’s flagship restaurant, Signatures, shares similar traits. At a first glance, the culinary destination exudes welcoming Indonesian touches, with terracotta bricks on the façade, warm traditional elements and patterns, local arts, and you can even see more of the historical photographs on the walls.

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fare itself is bountiful with favourite comfort dishes such as the legendary bubur ayam HI, bakso,

Thecuisines.Indonesian

With the variety of flavours, as well as the expansive seating arrangement offered by the restaurant, Signatures has a little bit of everything for everyone – making it the ideal place for an intimate rendezvous, a business meeting, or even a friendly lunch with the posse.

Furthermore, you can customise your own pasta with a selection of fettuccini, penne, spaghetti and fusilli, topped with your own choice of sauce, such as pesto, Pomodoro, carbonara, Bolognese, aglio olio, or arrabiata. Don’t forget about the grill section, offering premium cuts like the 200g Australian beef rib eye, 240g New Zealand lamb chops, or the 200g Norwegian salmon, served with the sauce of your liking.

o say that Hotel Indonesia Kempinski Jakarta is a legendary establishment is an understatement. Inaugurated by Indonesia’s first president, Sukarno, in 1962, this was the first hotel in the country built to international standards. The hotel is also located in front of the historical Patung Selamat Datang (Welcome Statue) on Bundaran HI roundabout. Guests can even see depictions of the country’s historical moments along the hallways and in public areas. To sum it up, Hotel Indonesia Kempinski Jakarta seamlessly combines authentic Indonesia with international qualities.

Signatures Restaurant at Hotel Indonesia Kempinski Jakarta (kempinski.com)

A melting pot where diners from all around the city, or even the world, come together, Signatures Restaurant serves an exquisitely elaborate buffet spread that showcases authentic Indonesian, Asian and western

GOURMET | Bali

Recently opened, The cave by Chef Ryan Clift has been creating a buzz in Bali for its distinguished dining experience.

by Runi Indrani

CURATED CUISINE in A CAVE

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The cave serves a seven-course set menu that can be paired with wine or cocktails upon request. In addition to the libations, the feast is also accompanied by mesmerising video mapping projected onto the textured

The cave by Chef Ryan Clift at The edge (thecavebali.com)

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FOIE GRAS CHEESECAKE WITH LOCAL BERRIES, PISTACHIO AND YOGURT

Some of the outstanding dishes that have been served in the past include a savoury doughnut with mushroom puree, pickled mushroom

As the culinary director of the restaurant, Ryan puts his trust in the talented Head Chef Tay Chan Yong to be at the helm of The cave kitchen team. Just like the name suggests, the restaurant is hidden inside a natural subterranean cave within the luxurious resort The edge’s property. The cave was discovered during construction of a villa, conserved, and the restaurant built while preserving the natural stalactites and stalagmites inside.

cave walls. Eight installations are played in between the meals, complemented by ambient music, each narrating a phase of the universe’s creation and evolution – an incredible spectacle inside an out-of-this-world venue.

Paying paramount attention to the highest quality and freshest ingredients, the menu at The cave is very particular and seasonal. The menu is reinvented by Ryan every quarter, with minor changes depending on ingredient availability.

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and truffle veil; cured trout belly served on a nori cracker with avocado and radish; and Hokkaido scallop with parsnip, garlic soup and parsley. Also worth mentioning are the unique foie gras cheesecake and hamachi with porcini dashi, wild herbs and kale.

SAVORY DOUGHNUT

Clift developed a passion for the culinary scene when he was young, starting his career when he was 14 years old. He honed his skills around the world, mentored by internationally known and respected chefs such as Marco-Pierre White, Peter Gordon and Emmanuel Renaut. Over the decades, he has established gastronomic destinations and secured countless awards and accolades.

ali is known to be the home of endless dining experiences, offering unique flavours, breathtaking locations, bespoke services, and so much more. Amidst it all, The cave by Chef Ryan Clift is in a league of its own with the one-of-a-kind culinary journey it English-bornbrings.Ryan

This September, The cave will see a refreshment of the menu with some exciting dishes waiting for you. With distinctive dishes, fine wines, an unrivalled ambience and fantastic shows, it really is hard to beat the dining memories created at The cave by Chef Ryan Clift.

ewly opened earlier this year, Mari Beach Club offers a refreshing take on beach clubs, presenting local cultures and values in its design and concept, ranging from The Dome reception area, inspired by Bali’s own majestic Mount Agung, to the tiered path inspired by Balinese rice terraces

SOLÉ FOR THE SOUL

A beachside dining experience offering the freshest of Mediterranean and Japanese flavours.

by Runi Indrani

from lunch to dinner, serving an enticing juxtaposition of Mediterranean and Japanese flavours, creatively crafted and locally inspired cocktails, and a coastline view to match beyond the river-like infinity pool.

Swedish native Chef Martin Löving is helming the kitchen, bringing more than 16

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and their irrigation system, and the pools that are reminiscent of the island’s endless rivers and lakes.

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Following not far behind is Solé, a dining and drinking destination offering a relaxed experience and unique flavours. Idyllically nestled just by Batu Belig beach, Solé is open

GRILLED PORKCHOP

Solé at Mari Beach Club (maribeachclub.com)

The main theme of the menu is celebrating the coastal flavours of the Mediterranean and Japan, highlighting seasonal dishes made using high-quality ingredients. The kitchen team has tastefully curated the menu with the sharing style in mind, so at Solé, the more the merrier!

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Martin has been working closely with small local farmers, growers, fishermen and producers throughout his career, ensuring the finest and freshest ingredients. So, diners can only expect the best from Solé, where authentic cuisine and heritage recipes are prepared with modern techniques and philosophies.

years of experience in Sweden, Japan, France, Taiwan and more. While he was classically educated in Nordic, French and European gastronomy, he also has seasoned experience in Scandinavian and Japanese cuisine, resulting in the inspired menu of Solé.

PARADISE SPRITZ

Presenting fresh, healthy food with bold, daring flavours, the menu is timeless with a twist of innovation. Outstanding dishes include the restaurant’s signature saltcrusted seabass in lemon and soy mayo, grilled mackerel in XO sauce, and lobster tail in miso butter.

In crafting his culinary creations for Solé, Martin likes to balance the elements of herbs and spices known to Mediterranean dishes, with Japanese umami qualities to amp up the offerings. With Japanese techniques and Mediterranean characteristics, diners can expect fresh, seasonal products such as fish and seafood – which are often grilled, or served raw as sashimi.

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Overlooking the famous Mesari Beach in Seminyak, SugarSand is a definitive mainstay of the island’s dining destinations. With a relaxing vibe and an array of flavourful dishes, the beachside bar-restaurant is a delight for all the senses.

BBQ KING PRAWNS GOURMET | Bali

CHARMINGEATERY NEIGHBOURHOOD

by Rizky Adityo

Taking full advantage of its enviable location, SugarSand is also home to great dining. Headed by Executive Sous Chef Heri Riskiawan, the beachside bar offers tantalising international fare. Available daily from breakfast until dinnertime, the menu focuses on the use of locally sourced

ingredients from both land and sea. The food selections are divided into eight sections; Snacks & Nibbles, Beef Selection, Mains & Charcoal Grill, Sandwiches, Wok, Loaded Flat Bread, Sides and Sweets.

No meal is ever complete without dessert and a drink. The Single Origin Chocolate Cake is a decadent sweet created with 70% single origin Balinese chocolate, while the green tea tiramisu is inspired by the Japanese-style design and perfectly blends mascarpone cheese and green tea with local Balinese coffee. On the beverage front is a contemporary re-imagining of cocktail history and culture. Sip on libations the like of which you’ve ever sipped before, including Japanese-inspired cocktails, sake and sochu, and an intriguing selection of slow-cooked G&Ts.

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trategically located alongside Mesari beach, and part of Hotel Indigo Bali Seminyak Beach, SugarSand is a two-level day club that caters to the whole family. With its striking modern exterior and unique interior design, it is a feast for the senses and the soul.

SugarSand ( @sugarsand.bali)

The contemporary exterior resembles a jukung – a traditional local fishing boat, symbolising the connection to the surrounding land and sea. The look doesn’t stop at the facade, as the eclectic interior design comprises an enchanting cacophony of colours, reinventing and incorporating Japanese elements and drawing inspiration from Bali’s wild nature in the details.

A swimming pool and poolside daybeds are available for those seeking the ultimate tropical life, while SugarSand beach bar and terrace offers the unmatched sensation of sand between the toes. For a more elevated experience and sunset watching, go directly to the open-air roof lounge on the second floor. This area also caters for group events or meetings in its indoor and outdoor spaces.

Start your culinary journey at SugarSand with a portion of its cured salmon tostada, a very vibrant dish comprising cured salmon, avocado, peppers and crème fraîche. If you’re not into seafood, the broken potatoes – lightly seasoned, toasted and served with huancaina sauce – are great for sharing.

The mains range from charcoal chicken, wagyu beef burger, chifa fried rice and XO noodles to a Stockyard T-Bone. Perfectly cooked to your liking, everything on the beef selection is grilled over coffee and lychee wood to bring a smoky flavour to the

meat, while the XO noodles and chifa fried rice are great options for diners looking to enjoy a less carnivorous lunch while admiring the magnificent view of the ocean.

Regarded as the island’s most iconic Japanese eatery, Tenkai Japanese Nikkei Restaurant at Padma Resort Legian introduces new flavours with Japanese Nikkei Cuisine.

by Rizky Adityo

NEWLY ENHANCED DINING AT TENKAI

A LO NIKKEI CEVICHE GOURMET | Bali

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Helmed by Peruvian Chef Sandro Medrano, Tenkai is proud to be at the forefront of bringing Nikkei-inspired delicacies to Bali. Born and raised in Lima, Chef Sandro started in the kitchen by helping his mother prepare traditional Peruvian dishes at home. His passion and enthusiasm for Japanese food now extends beyond Nikkei cuisine, being skilled in both Japanese fine dining and omakase. Now at Tenkai, he is ready to show his skills to the island’s discerning diners.

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The restaurant also introduces Peruvianstyle skewers with its robata anticuchos. Highlighting only the best ingredients

Tenkai Japanese Nikkei Restaurant at Padma Resort Legian (padmaresortlegian.com)

found on land and sea, delight in a fine selection of beef tenderloin, chicken, salmon, octopus, shrimp, baby corn, asparagus, quail egg and shitake mushroom. Everything is made to order and served with special sauces taken from the chef’s own recipes.

Ideal for couples or families, Tenkai Japanese Nikkei Restaurant still offers a range of Japanese staples such as sushi, sashimi, tempura and the ever-attractive teppanyaki. Tenkai Japanese Nikkei Restaurant is open daily for dinner only starting at 6pm until late at night. Advance reservation is highly recommended by phoning (+62) 361752111, or by email to dining.legian@padmahotels.com.

THE JAPANESE NIKKEI-INSPIRED DISHES AT TENKAI

n contrast to the bustle of Legian’s busy shops and cafes, Padma Resort Legian is a tranquil haven. It has been a fixture in the area for more than 20 years, and in addition to offering exquisite lodgings, it also boasts top-notch F&B establishments, including Tenkai Japanese Nikkei Restaurant. As a way to welcome travellers back to the island, the enticing restaurant has recently launched a new Japanese Nikkei menu.

The new menu at Tenkai Japanese Nikkei Restaurant highlights the freshness often found in Peruvian cuisine with ceviches, tiraditos, maki Nikkei, nigiri Nikkei, robata anticuchos and a selection of main courses. There are four ceviches to choose from, the A Lo Indo is a raw salmon ceviche served with sweet mango, rocoto sambal, coconut tiger’s milk, cucumber, quinoa pop and kecombrang, while the A Lo Nikkei is a beautiful dish of fresh tuna, chilli panka, tamarind tiger’s milk, soy sauce, wakame, katsuobushi and tobiko.

you’re a fan of red meat, try Nikuseco which consists of short rib stew, coriander curry sauce, black bean stew, jicama and mushroom.

For the mains, Chef Sandro has carefully selected dishes that truly show the magnificent taste of Nikkei cuisine. Arroz con Pato is duck breast on a bed of Japanese rice with coriander and pumpkin puree. The tenderness of the meat marries perfectly with the tanginess of the kemangi rice. For a taste of the ocean, Tako Quinomar is an octopus dish braised in rocoto chilli oyster sauce with quinoa stew. If

The Nikkei

APPROACH

CLASSICO CEVICHE 128

by Runi Indrani

Monomono Bar & Social Dining is bringing the unmistakeable combination of Japanese and Peruvian flavours to Bandung.

GOURMET | Bandung

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These qualities extend to the hotel’s stylish restaurant, Monomono Bar & Social Dining. Coming into the restaurant, you will be greeted by a sleek, modern reception area and a large rectangular bar showcasing a premium repertoire of liquor. Add to that the warm, friendly welcome by the residents – that’s how The Gaia Hotel Bandung refers to its team – and that’s just the start of an unforgettable dining and drinking experience. Stop by the bar for a bit and enjoy a sip or two of the creative cocktails, you never know if your aperitif session will turn into more social opportunities.

A visit to a Nikkei restaurant isn’t complete without ending the experience with a sweet note of dulce de leche. Don’t rush to leave, as the evening is calling you to discover more fun at the Monomono Now Bar just a storey away.

Start with cold starters of ceviche or tiradito, and hot starters of empanadas or provoleta. Check out the salad, soup or maki sections as well. The main courses are stellar with options including the grilled wild Alaskan salmon fillet in miso yuzu glaze, the duck leg confit in Peruvian herbs sauce, and the Peruvian-style braised spring Carnivores,chicken.rejoice

Step further in and you will see an alluring, expansive dining area, inviting you to sit down and enjoy the exciting culinary treats to come. Whether it’s the centre seating or the more private circular booths, the choice is yours. Of course, when in Bandung, you need to experience the fresh, cool air of the vicinity, and that’s why we suggest you check out the outdoor dining area. The lengthy outdoor dining area overlooks the hotel’s massive swimming pool below and offers a glimpse of the newly opened Monomono Now Bar upstairs with its iconic waterfall, and the best of all, the area’s lush natural surroundings.

Monomono Bar & Social Dining at The Gaia Hotel Bandung (thegaiabandung.com)

Monomono is known and loved as the first restaurant to bring the concept of Nikkei cuisine to Bandung. Mono means thing in Japanese, and the name Monomono aims to show the magic and endless possibilities when two things come together, just as Japanese and South American flavours are combined in Nikkei cuisine. In addition to the Nikkei delights, Monomono also takes pride in its Argentinian grill selection.

ARROZ CON PATO

f you have ever been to The Gaia Hotel Bandung, you know how fantastic the hotel is. Without getting in too deep about each and every unique point of the hotel, we can all agree that the magnificent architecture and the scenic location are what grab our attention in the first place.

and bask in the Menu de Asado – or grilled menu, parading premium cuts of beef and lamb cooked to perfection and served with the sauce of your choice. The meat menu also offers a variety of side dishes, including coriander Peruvian rice and truffle parmesan fries. Keep an eye on the cordero de asado – whole lamb grilled over an open wood and coal fire for seven hours – every Friday for dinner and Saturday for lunch.

by Rizky Adityo

FLOR DE JALISCO 130 EXQUISITE COCKTAILS

An intimate bar found at the stylish The London EDITION, Punch Room is a reservation-only venue that transports you back to the sleekness of the 20 th century through a dazzling line up of libations.

A FLAVOURFUL PUNCH

allows guests to travel through time to explore the different variations of each drink through the eras.

Chapter 2 is all about the 18th century author Eliza Smith, a pioneer of home cooking who worked amongst the upper

Punch Room at The London EDITION (editionhotels.com/london)

For example, Chapter 1 is based on the adventures and travels of 17th century German explorer Johan Albrecht de Mandelslo. In this chapter, guests can savour flavours that include the fruits, herbs and spices he encountered on his travels through Persia, and in particular his muchadmired Indian Roses. The collection of five punches includes the Monsoon Punch made with Glenfiddich and rose petal tea, while the Nepalese Gimlet combines rose and hibiscus haku with Grand Marnier.

tanding majestically in one of London’s most sophisticated areas, The London EDITION treats guests to upscale modern living infused with long-standing British traditions. A superb creation from the mind of Ian Schrager, the founder of the iconic Studio 54, the luxury hotel boasts worldclass facilities, including Punch Room, an award-winning drinking den.

class of society and created some of the most loved foods in the United Kingdom. She also happened to be a great lover of wines, cordials, medicines and salves, with a focus on hops and quinine.

Chapter 3 is a homage to Charles Dickens and his love for tea; this chapter is filled with tea punches infused with spice and alcohol. The final chapter is linked to the world-renowned author, publisher, drinks consultant and cocktail historian, Jared Brown. As the master distiller and cofounder of Sipsmith Gin, Jared is the author of over 30 books on alcohol and its history. The prominent flavours in this chapter are based on his love of gardening, with herbs and grapes infused throughout.

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PUNCH ROOM TEAM MONSOON PUNCH

Nestled at the back of the hotel, Punch Room is one of London’s most celebrated cocktail bars. True to its name, the dimly lit, oak-panelled hideaway only has one thing on the menu: punch in every shape and form. Helmed by Bars Manager Anthony Callegari, this cocktail bar is a contemporary reincarnation of London’s 19th century private clubs. With locations in London, Shanghai, Barcelona and Madrid, it’s a spot where guests are invited to slowly sip and savour a drink without distraction. Each space features custom furnishings, including deep tufted banquettes in teal velvet, overstuffed mint green leather tub chairs and dark brown leather club chairs, which help set just the right mood.

In London, Punch Room has just reopened after a brief hiatus, and to celebrate, Callegari has created a new menu titled Inception. This new menu takes inspiration from four influential figures from the history of punch, each who transformed the evolution of the drink through new ingredients, techniques and concepts. Each chapter of the menu contains five reiterations of punch focussing on one key flavour – each represented through past, classic, present, future and non-alcoholic expressions. Beginning with the cocktail’s original inception, the format

A stylish hotel for modern travellers, Tribe Bali Kuta Beach brings a breath of fresh air to the neighbourhood, with facilities and service to match.

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by Runi Indrani

URBAN CHICNESS

by the Beach

Comfort Balcony and TRIBE Comfort Terrace, to TRIBE Comfort XL, TRIBE Comfort Suite Beach Front and TRIBE Comfort XL Suite Balcony.

Before we get ahead of ourselves, let’s take you to the Tribe Kitchen, adjacent to the hotel’s lobby. This bite and beverages spot is the first thing you will come across as you

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arrive at the hotel. With a modern industrial style, the eatery opens all day, offering fresh, healthy snacks and drinks for a grab-andgo situation. However, if you have time to spare, relax and enjoy fresh dishes at the cosy venue. Even if you have to work, you can always open your laptop here at the communal table and indulge in the laidback office-away-from-office vibe.

uta used to be the most popular destination in Bali, before it got itself some competition from neighbouring areas such as Seminyak, Canggu and Uluwatu. However, the neighbourhood is making a comeback with the openings of vibrant and cool new destinations. This is where Tribe Bali Kuta Beach comes in. The first Tribe property in Indonesia, the stylish hotel offers strategically located accommodation with anything you need for a fun Bali holiday.

Just a 15-minute drive away from Ngurah Rai International Airport, Tribe Bali Kuta Beach stands right across the street from the famed Kuta Beach. Add to that the fact that the hotel is surrounded by dining, shopping and nightlife destinations – including Beachwalk Shopping Center, there’s never a dull time here.

Of course, what Tribe Bali Kuta Beach has to offer will keep you comfortable in the vicinity of the hotel. With 165 chicly appointed guest rooms and suites – most of which come with balconies, you can bask in the tropical ambience of Kuta Beach from the comfort of your home away from home. Choose from TRIBE Comfort, TRIBE

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The crown jewel of Tribe Bali Kuta Beach is the Afterglow Bar & Kitchen located on the sixth floor. The dining and drinking destination sprawls from the front to the back of the hotel, offering breakfast, lunch and dinner, and more meals and tipples in between. Fashionable and relaxing at the same time, the rooftop – which is also home to the infinity swimming pool – offers many possibilities. French fries and cocktails by the pool? Hearty BBQ Australian grill with the family? All-day dining combined with a business meeting in the VIP room? The choice is yours.

Tribe Bali Kuta Beach (accor.com)

Putting guests’ comfort and convenience as top priority, Tribe Bali Kuta Beach provides a gym for those who like to stay fit and active, and it’s open 24 hours daily so you don’t need to worry about missing your workout regimen. Last but not least, a selflaundry facility is also available 24 hours daily for your usage.

DESTINATION

THE NAKED Experience

An invitation to get close to nature in the most luxurious way, Buahan, a Banyan Tree Escape is pioneering sustainable living with a no walls, no doors concept.

by Rizky Adityo

At the heart of the resort are the Open Kitchen and Living Room, open dining and lounge spaces created to evoke a sense of community. Here, guests are invited to learn

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itting off the beaten track in northern Ubud, Buahan, a Banyan Tree Escape is reimagining the way people travel. As the first Banyan Tree Escape property, this new five-star resort symbolises the group’s vision and commitment to creating immersive experiences by combining deep nature and sustainable design. Pioneering a no walls, no doors concept throughout the property, and in each of its 16 balés (villas), the adultsonly property is an invitation to a different way of Elevatedbeing.inBuahan

Kaja village, a 30-minute drive from Ubud centre, Buahan, a Banyan Tree Escape maximises exposure to nature through design and services, creating a place where guests, 18 years old and above, can connect to disconnect. Reinventing the basics of food, sleep and in-resort interaction, the brand aims to bring guests on a rewilding renewal through immersion in nature. Distinct indooroutdoor living offers a sanctuary for urban detox, self-introspection and emotional awareness in privacy.

about the resort’s unique zero-waste farmto-table concept, local sourcing philosophy and heritage techniques, and the celebration of authentic local cuisines and cultures. The Botanist Bar is centred around using localgrown natural ingredients and botanicals infused into its beverages. The menu concept, which is 70 percent plant-based, is sourced locally within a one-hour drive of the property.

For luxurious slumber, the resort’s balés are designed to blend spacious indoor-outdoor living areas with 180-degree panoramic views and the sounds of nature through a bold taste of The Naked Experience, where only a thin veil separates guests from nature. Generously scattered around the resort, overlooking the Ayung River and Bali’s legendary seven peaks, each of the 165sqm balé comes with its private

pool, gazebo, open deck and living area that lets guests admire fireflies dancing at night and Bali’s mist at dawn. Honouring Balinese architecture and traditions, each balé has been built and decorated using locally sourced materials, such as ulin wood salvaged from old boat yards, known for its sturdiness.

In addition to Secret Hideaway Spots, guests are invited to take part in a series of curated self-led experiences around the three pillars: connect to nature, a discovery experience and community integration.

Meanwhile, for relaxation, Toja Spa celebrates the wellbeing traditions of Buahan village and its surrounding areas with a unique “open” garden experience certified by the awardwinning Banyan Tree Spa Academy. It offers spiritual and active wellness involving Balinese healers and a specialist, enhancing the spa experience through a local tradition and wellbeing philosophy.

Buahan, a Banyan Tree Escape (escape.banyantree.com)

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Ensuring every guest gets to fully immerse in the surroundings, the resort provides Secret Hideaway Spots spread across the property to explore the idea of being at one with nature, each offering guests a peaceful garden haven for reading, meditation, or just taking time to relax.

From the on and off-site daily Happenings activities, to collaborative events with visiting practitioners, or local cultural festivities, the ethos of unique, rejuvenating and spontaneous opportunities for discovery hold firm and is a core of the brand experience.

by Rizky Adityo

Paying homage to great British traditions, The London EDITION brings lasting comfort to its guests with extraordinary style and an exceptional level of service in the heart of the city.

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LONDONLIVINGINAGrandWayof

painstakingly restored. In Ian Schrager’s eyes, the lobby has evolved beyond the idea of lobby socialising, a concept he invented when opening the Royalton in New York back in 1988. Here, the lobby is also a bar with a stunning art piece by Ingo Mauer dangling over the entrance.

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The hotel lobby is an atrium adorned with variegated marble across walls, floor and corner bar, all original to the hotel and

Fitzrovia, is within walking distance of the most coveted areas and shopper’s paradise, including Selfridges and more.

ituated on Berner’s Street, occupying a prime spot that is just a seven-minute walk from Oxford Circus underground station, The London EDITION delivers a seamless mix of appeal and ease by carefully combining the integrity and character of a historic structure with a simple, smart design sensibility. With 173 rooms, a restaurant, two bars, meeting rooms and a buzzing lobby, the hotel offers a dynamic social hub where guests can work, relax, socialise and dine all under one roof.

Masterminded by Ian Schrager, who is famously known as the owner of Studio 54 in New York, the design-led hotel preserves the finest aspects of the historic building but reinvents the spaces within to create a dynamic fusion of old and new, past and present. This leads to a look and feel that is impossible to define or categorise and cannot be pigeonholed into a certain period or Originallyappearance.built in 1835 as five luxurious townhouses, the architecture still shows the Georgian hallmarks that characterise London’s finest residences. The buildings were combined to form Berners Hotel in 1908 at the height of the grandeur of the Edwardian era. The opulent interiors are outstanding Grade II-listed examples of Belle Époque extravagance at its finest, elaborately furnished with marble and intricately carved ceilings. The location, in the heart of

With The London EDITION, Ian Schrager is changing the definition of luxury and putting superb service as the main goal. This is a new lifestyle hotel where you don’t have to sacrifice anything, whether it’s for fun or work, to stay in the coolest place in town. The London EDITION (editionhotels.com/london)

Dining is also a delightful affair at The London EDITION. Berners Tavern is a gastronomic gem under the direction of Michelin-starred Executive Chef Jason Atherton, who puts a twist on traditional British cuisine. Furnished with banquettestyle seating in chestnut mohair and taupe leather, there is a Parisian feeling to this restaurant. Nestled at the back of the hotel is the Punch Room, a fumed-oak panelled den inspired by the comfort of English country manor house libraries and London’s 19th century private clubs. This is the hotel’s modern reincarnation, a cocktail bar without a bar, where every drink is served on a silver tray by staff dedicated to the guests. Designed to be an intimate space away from the Soho crowds, the bar is furnished in custom tufted banquettes in teal velvet, overstuffed mint green leather tub chairs and dark brown leather club chairs.

Away from the public spaces, the chaletstyle rooms are delightful havens of comfort. Each is panelled in either dark walnut or light oak, subtly lit and furnished with tactile textiles, while the gorgeous white bathrooms are fitted with rain showers and customised Le Labo amenities. Fully equipped with the latest technology, the hotel ensures everyone’s comfort and convenience.

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Jalan M.H. Thamrin No. 11 Jakarta 10350, Indonesia

Beach Bar Alila Seminyak Jalan Taman Ganesha Bali 80361, Indonesia T: (+62) 3613021888

Buahan, a Banyan Tree Escape Banjar Selat, Buahan Kaja Bali 80572, Indonesia T: (+62) 3616208181

Signatures Restaurant Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583898

T: (+62) boyncow.comE: info@boyncow.com3619348468:@boyncow

Alto Restaurant & Bar

E: langhamhotels.comtljkt.dining@langhamhotels.com:@langham_jakarta

Kempi Deli Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia

Jalan Jenderal Gatot Subroto Jakarta 12710, Indonesia

Alila Seminyak Jalan Taman Ganesha Bali 80361, Indonesia T: (+62) 3613021888

SAKE+ Senopati Jalan Senopati Raya Jakarta 12110, Indonesia T: (+62) 87889993222

JAKARTA ALICE

Four Seasons Hotel Jakarta

E: alilahotels.comseminyak@alilahotels.com:@alilaseminyak

E: langhamhotels.comtljkt.dining@langhamhotels.com:@tomsjakarta

Park Hyatt Jakarta Park Tower Jalan Kebon Sirih Jakarta 10340, Indonesia T: (+62) 2131111234

T: (+62) 2122771888

SAKE+ Arcadia Plaza Senayan Arcadia Jalan New Delhi Jakarta 10270, Indonesia T: (+62) 87889997222

Chāo Cháo Jakarta

T: (+62) 2129938827

Nautilus Bar Four Seasons Hotel Jakarta Jalan Jenderal Gatot Subroto Jakarta 12710, Indonesia T: (+62) 2122771888

E: escape.banyantree.comreservations-buahan@banyantree.com:@banyantree.escape

E: mandarinoriental.commojkt-mobar@mohg.com:@mo_jakarta

The Langham, Jakarta District 8, SCBD Jakarta 12190, Indonesia

Jalan Jenderal Gatot Subroto Jakarta 12170, Indonesia

The Langham, Jakarta District 8, SCBD Jakarta 12190, Indonesia

E: kempinski.comkempideli.jakarta@kempinski.com:@kempideli

Jalan M.H. Thamrin Jakarta 10310, Indonesia

T: (+62) 2127087888

E: alilahotels.comseminyak@alilahotels.com:@alilaseminyak

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The Lounge InterContinental Jakarta Pondok Indah Jalan Metro Pondok Indah Jakarta 12310, Indonesia T: (+62) 2139507355

MO Bar

Botanica

Gedung Sarinah

Bar at Tom’s by Tom Aikens

T: (+62) 81268881058

The Hermitage, a Tribute Portfolio Hotel, Jakarta Jalan Cilacap No. 1 Jakarta 10310, Indonesia T: (+62) 2131926888

E: mandarinoriental.commojkt-cakeshop@mohg.com:@mo_jakarta

: @botanicadining.jkt

Biku Bali Jalan Petitenget No. 888, Seminyak Bali 80361, Indonesia T: (+62) bikubali.com85100570888:@bikubali

Ambar at Mandapa Mandapa, a Ritz-Carlton Reserve Jalan Kedewatan, Ubud Bali 80571, Indonesia T: (+62) 81339101992

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SCBD, Jalan Jenderal Sudirman Jakarta 12910, Indonesia

Mandarin Oriental, Jakarta

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E: fourseasons.comcontactus.jakarta@fourseasons.com:@altorestaurantjkt

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Boy’N’Cow Meat Boutique Jalan Raya Kerobokan Bali 80361, Indonesia

E: kempinski.comsignatures.jakarta@kempinski.com:@signaturesjakarta

T: (+62) 82113112220

Ashta at District 8, SCBD Jakarta 12190, Indonesia

T: (+62) 2122771888

E: hermitagejakarta.comhermitage.jakarta@tributeportfolio.com:@thehermitagejakarta

The Mandarin Cake Shop Mandarin Oriental, Jakarta Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 2129938820

E: mandapareserve.comfb.reservation@ritzcarlton.com:@ambaratmandapa

T: (+62) 2127087888

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Four Seasons Hotel Jakarta

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T: (+62) 2122771888

E: fourseasons.com/Jakartacontactus.jakarta@fourseasons.com:@fsjakarta

Paulaner Bräuhaus Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583871

T: (+62) 8119628001

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