Exquisite Taste Volume 38

HOT REVIEWS

The Brilliant Chefs

CUCINA BRUNCH

Cucina Brunch represents a melting pot of extravagant selection of Italian, Spanish, French, Asian cheese and dessert ateliers, starring fresh local ingredients with authentic flavours.

Every Sunday from 11 am - 3 pm.

Sofitel Bali Nusa Dua Beach Resort

ITDC Tourism Complex Nusa Dua Lot N5

Nusa Dua, Bali 80363

+62 811 3820 3740

sofitelbalinusadua.com

A Tribute to Tantalising Taste

Aculinary connoisseur knows a great restaurant is so much more than just good food. Behind every simply divine dish, there’s a brilliant chef, a highly skilled culinary team, and numerous meticulous efforts to craft a culinary creation that one will remember forever. In this issue of Exquisite Taste, we pay homage to selected restaurants in Jakarta and Bali by giving in-depth coverage and elaborating on the details, from the signature dish to the mastermind behind it.

On the Up Close & Personal pages, we highlight talented chefs that you should keep an eye on. Get to know Claudio Rossi from Park Hyatt Jakarta, Kunihiro Moroi from Hotel Indonesia Kempinski Jakarta, Hidemaro Hodaka from InterContinental Jakarta Pondok Indah, Chong Kooi Sam from The Langham, Jakarta, and Hazwan Hamdan from Alila Seminyak. Meanwhile, the Behind The Scenes section showcases hardworking professionals from the world of food and beverages.

The Gourmet pages will take you on a culinary journey through enticing flavours from exotic regions. Indulge in The Coffee Academïcs and KITA Restaurant in Jakarta; White Rock Beach Club, Kokokan and Ambar in Bali, and Kim Tia Chinese Restaurant in Semarang. Further, we have a closer look at restaurants Soi Social in Singapore and Mekong in Dubai.

Follow up this delicious read with some premium potent tipples, as we delve deep into the background story of Pisco 1615, as well as discovering Bali’s own gin, East Indies. End the journey on a sweet note with delightful sweet treats from the creative and much coveted Pastry Chef Kim Pangestu.

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.

The whole team at Exquisite Taste wishes you a scrumptious read!

Cheers!

Lenny Marlina Tanu

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

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

CONTENTS

SOCIETY CALENDAR

Valentine’s Day is just around the corner and we have specially curated the most romantic places for you and your loved one in Jakarta and Bali. Find romance in destinations like Oscar and The Hermitage, a Tribute Portfolio, Jakarta in the capital city. While in Bali, discover love at Sofitel Bali Nusa Dua Beach hotel and more.

Find out what’s been happening in the culinary scene with exciting venues, tasty menus and talked-about culinary events in Jakarta, Bali, Singapore and Hong Kong.

Take a peek into high society with this series of photo collections from the finest events in Jakarta and Bali, such as the new Dior Cruise collection at Park Hyatt Jakarta, the celebration of Sofitel Bali Nusa Dua Beach Resort’s ninth anniversary, and the opening of Ambar at Mandapa.

GRAPEVINE

GOURMET BRILLIANT CHEFS, OUTSTANDING RESTAURANTS

An excellent culinary experience is created with complementing elements, from the freshest premium ingredients and well-crafted recipes to unique concepts and an inviting ambience. A great restaurant is as good as the creative talents who lead the culinary team behind it. We ventured into select restaurants in Jakarta and Bali to curate dining destinations with inspirational chefs who pour their passion into the craft.

60

UP CLOSE & PERSONAL

We get to know the creative minds of talented chefs, this time sitting down with Executive Chef Claudio Rossi from Park Hyatt Jakarta, Executive Japanese Chef Kunihiro Moroi from Hotel Indonesia Kempinski Jakarta, Japanese Chef Hidemaro Hodaka from InterContinental Jakarta Pondok Indah, Executive Chef Chong Kooi Sam from T’ang Court at The Langham, Jakarta, and Chef de Cuisine Hazwan Hamdan from Seasalt at Alila Seminyak.

We have a smorgasbord of the hottest dining destinations to try! From the famed KITA Restaurant at Park Hyatt Jakarta to The Coffee Academïcs, Ambar at Mandapa, a Ritz-Carlton Reserve, White Rock Beach Club, and Kim Tia Chinese Restaurant at Padma Hotel Semarang. Fly abroad and experience culinary delights at Soi Social in Singapore and Mekong in Dubai.

New Dining On The Block

It's always exciting to discover new dining establishments with a great concept and an even greater menu. For this edition, we take a look at some of the buzzworthy culinary destinations in Jakarta and Bali.

Crio

After honing his skills for 11 years in the United States, including working as a baker at the famous Bellagio Hotel in Las Vegas and then later as sous chocolatier at FIKA NYC, Jakartaborn Chef Richie Pratadaja has returned to his homeland and opened Crio.

Under his expertise, Crio focuses on creating a one-stop experience where people can enjoy savoury food, desserts and bespoke cocktails. Here, Richie invites gourmands to enjoy various chocolate creations that range from chocolate bars to chocolate dragées to bonbons – which are the jewel of Crio. At his chocolate studio, where he creates all his chocolates, customers can see through the glass how the handcrafted delicacies are made with beautiful hand-

rosso

painted designs, thin chocolate shells, and different layers of flavours.

Crio also provides delightful savoury dishes adopting a tapas-style format, with offerings influenced by local and international flavours.

Completing the restaurant is a lavish bar serving locally inspired cocktails, which also provides exclusive bonbon pairings for an immersive drinking experience.

Crio (crio.co.id)

@crio_jkt

After an extended period of serving Sunday brunch only, legendary Italian restaurant Rosso has returned, opening its doors every day of the week. Leading the kitchen is newcomer Chef Giuseppe Di Silvestro, bringing experience and notable accolades from many years of working around the world. A native of the Italian city of Pescara, Chef Giuseppe started his culinary career in restaurants in his hometown, before traversing the globe and directing teams in gastronomy capitals such as London, Abu Dhabi, Melbourne, Shenzhen, and Aix-en-Provence.

Chef Giuseppe will be creating an authentic South Italian experience inspired by the Adriatic Sea and represented by a variety of contemporary and heritage dishes from Abruzzo and its surroundings. Guests will be pampered with a wide selection of à la carte dishes ranging from starters like octopus pressed mortadella with steamed purple potatoes, parsley oil and taggiasca olive powder, and pumpkin arancini, to pasta creations like tagliatelle with Abruzzo style. Rosso’s signature Sunday brunch is also back, with Chef Giuseppe and his team providing an antipasti buffet, loaves of bread, smoked salmon, pan-seared duck breast and much more for guests’ enjoyment.

Rosso at Shangri-La Jakarta (shangri-la.com/jakarta)

@shangrilajkt

ASSORTED BONBONS

TRUFFLE & POLENTA CAKE

New Dining On The Block

DION

Dion will grab your attention straight from first sight. Its bright limestone not only contrasts against the dark greenery and lake of Senayan Park, it also takes guests to the Mediterranean from where it draws its inspiration. Named after the Greek god of wine and festivities, the new urban oasis is ready to welcome diners – especially fans of Mediterranean delicacies.

Through a premium-dining concept, visitors are invited to immerse themselves in Dion’s first-class offerings. The restaurant’s specialties include the Hokkaido oyster platter, Cardini Caesar Salad, and toro tartare with uni and caviar, as well as juicy A5 sirloin 4% Miracle Steak. Visitors can expect more than exotic architecture and a unique dining experience as the venue itself is more than just a lakeside restaurant. Countless dining areas, from indoors to outdoors, private pods, a bar, and lounges are spread throughout the venue to make guests comfortable during an unforgettable visit.

Dion at Senayan Park

@dion.jkt

CAFÉ CALIFORNIA

Upon its opening two years ago, The Orient Jakarta certainly shook things up for the hospitality industry. The eclectic interior design contrasting with the mysterious,

BAJA FISH TACO

dark high-rise official façade really grabbed attention. That same premise followed when it began to open its F&B outlets, which all carry the same unique and independent spirit of the hotel.

Just a few months ago, The Orient’s latest creation opened its doors to Café California, located on the rooftop. It was a hit with the capital’s crowd, blending the best of two worlds: an urban rooftop hangout and a summertime pool club. Everything about Café California is well thought out, from the clean white finish on the colonial style windows to the infinity pool overlooking Jakarta’s skyline, the well-arranged palm trees to the striped nautical daybeds.

The menu is filled with signature allAmerican food that is perfect for the setting. The starters include various tacos of beef, beef tongue, shrimp, or fish, as well as unique choices like jalapeño poppers and authentic New England clam chowder. A taste of different regions around the US is represented in the mains menu, with dishes such as jambalaya, mac and cheese, smashed cheese burger, and even lobster gumbo.

Café California at The Orient Jakarta (theorienthoteljakarta.com)

@cafecalifornia.jkt

New Dining On The Block

Located in the heart of Seminyak, Barishi transports its diners to a quaint Japanese town. Inspired by the calmness of Japandi aesthetics, Barishi is a comfortable, hidden little café that serves Japanese fusion flavours.

Highlighting Japanese-inspired dishes, the menu at Barishi includes sushi, rice bowls, sushi burgers and innovative starters that are made using premium imported ingredients to deliver a delightful experience. In addition to the superb food selections, Barishi also offers a line-up of signature matcha drinks. Made from Kyoto’s premium matcha, diners can enjoy a variety of matcha biscoff, matcha milkshakes and more.

Open from Tuesday to Sunday, from lunch until dinner, Barishi prides itself as being a little haven amidst the bustle of Mertanadi street. Circular windows with Japanese noren curtains and soft Japanese jazz music truly are the perfect combination to create a cosy ambience while dining.

Barishi

@barishi.id

MAIZE

Bringing more diversity into the island’s culinary scene, the renowned Kilo Collective Group introduced MAIZE to the public late last year. Located in Berawa, the restaurant is helmed by Chef Jethro Vincent and Culinary Director Joshua Adjodha. The idea behind this sophisticated restaurant is simple, to bring people together through hearty food, a soulful vibe, warm conversations and unforgettable celebrations.

Taking inspiration from its name, the menu pays tribute to contemporary Latin cuisine. Diners are treated to an array of delightful dishes ranging from crispy fried tortillas and suckling pig to a creative selection of grilled meats with a touch of Southeast Asian flair. In addition to the delectable food, MAIZE also tempts your taste buds with a great selection of innovative cocktails specially crafted by award-winning Mixologist Harris Mahendra, better known as Aris Jarrot, that focus on Latin-cultivated spirits to mirror the cuisine and let the combinations of flavours shine.

BARISHI BIG BURGER BEEF MENTAIKO

and intimate dining experience with selection of delectable contemporary cuisine.

WHIM Restaurant open daily from 7pm to 11pm, serving a la carte breakfast, lunch, afternoon tea, and dinner. The bar service starts at noon till 11pm daily, serving classic international and craft cocktails.

Treat yourself with happy hour promotion of "buy one get one" from 1pm to 5pm and get special lunch discount of 50% off on second plate. This promotion is valid from February 1st until April 30th, 2023.

Contact reservations by whatsapp : +62 821-4463-2218 or email to reservations@arjaniresorts.com

PRASANA by Arjani Resorts

Jl. Harjani No.1, Ungasan, Kec. Kuta Sel., Kabupaten Badung, Bali 80361

T. (+62 361) 4725488 |

E. reservations@arjaniresorts.com | www.prasanabyarjaniresorts.com

New Dining On The Block

RESTAURANT UBUD

Situated in Ubud’s Bisma Street, Shichirin is a new restaurant that serves new flavours. The eatery describes itself as a Japanese Konro Grill restaurant, where diners get to directly grill their preferred meat at the table, choosing from only select high-quality meats, such as beef short plate, gyutan, saikoro and tsubojuke karubi. In addition to the grilled meats, the menu also has sashimi, fresh oysters, soups and rice, and a selection of mains ranging from foie gras to octopus, wagyu tenderloin and more.

With its earthy colour, the restaurant exudes a hominess that blends well with the modern hardwood touch. Overlooking the bustling Bisma Street in central Ubud, it is the perfect spot for guests to savour carefully crafted Japanese cuisine while also enjoying the extensive list of alcoholic beverages. Shichirin Restaurant Ubud is open daily from 4pm to 11pm. Shichirin Restaurant Ubud (shichirinubud.com)

@shichirinubud

UMA GARDEN

Part of the renowned Tavolo culinary group, Uma Garden is located not far from popular, bustling Seminyak, specifically in the more laidback Umalas –hence the name. Although it is a woodfirebased kitchen, the rest of the venue takes a lighter approach with its humble philosophy: bringing people together around real food. If that sounds too casually defined, take a closer look at Uma Garden. Designed based on the said philosophy, the restaurant is built around its spacious garden and the long communal tables that encompass its sharing experience principles.

The lounge and bar showcase creative concoctions in a finely curated selection of imported wines, smoky cocktails and craft beers, while the open-flame kitchen is the centre stage of it all. The woodfirecooking is on another level, where Uma Garden not only combines the primitive method with premium ingredients, but even selects its wood as the key seasoning to bring richness and depth to the creations.

SHICHIRIN

HIBACHI ENOKI MAKI

AUSTRALIAN WAGYU SKIRT STEAK

The mouthwatering menu ranges from a selection of wood-fired meat and sea produce to grilled vegetables and pasta.

Uma Garden @umagardenbali

The revival of seminyak’s mosT iConiC resTauranT

After a brief hiatus, one of Seminyak’s most beloved restaurants is finally back and

ready to serve customers again. Opening under new management, Sardine by K Club is a charming restaurant situated right

in the heart of Petitenget, overlooking verdant rice paddies.

Housed in a striking bamboo structure, diners are greeted by a sophisticated bar where creative cocktails are ready to start your night the right way. On the dining front, Sardine by K Club serves up creative dishes that combine locally sourced seafood to ensure freshness with international cooking techniques and innovatively modern touches. Indulge your taste buds with dishes such as freshly shucked oysters, grilled octopus, pan-seared barramundi, marinière mussels and more.

With its warm light and modern interpretation of Balinese interior design, Sardine by K Club is simply the best place for a romantic candle-lit dinner while enjoying the lush Balinese garden. Or take a seat in the outdoor lounge with comfortable daybeds where you can relax over coffee, cocktails and great conversations under the twinkling stars.

Sardine by K Club (sardinebali.com)

@sardinebali

The f&B TrailBlazer

Creating a buzz in the hospitality and F&B industry is never an easy job. With new venues opening and trying to outdo each other, an establishment needs to hire the right person to perfectly execute the right strategy to attract customers.

A seasoned hospitality professional with more than 20 years in the industry, Julian Decraene has what it takes to elevate venues to a new level. As director of F&B for K Club Group, he is responsible for managing all staff, from the kitchen to the front house, to create amazing experiences for guests in all of K Club Group’s outlets, including Sardine by K Club.

The latest project was reviving one of Seminyak’s iconic restaurants. “We are very confident with the reopening of Sardine by K Club. Here, we serve innovative comfort seafood dishes and world-class cocktails, complemented by curated K Club Group’s signature music in the heart of Petitenget,” noted Julian, who spent years working behind various bars in London, Singapore and Jakarta before making the move to Bali.

Sardine by K Club (sardinebali.com)

@sardinebali

PRAWN RISOTTO

• 20% off Best Available Rate (valid for direct bookings only)

• Late check-out until 3pm subject to availability

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

Samsara Ubud

• 50% off Best Available Rate (valid for direct bookings only)

• Complimentary 1 x 60-minute Balinese massage for a minimum 2-night stay

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

The Anvaya Beach Resort Bali

• 45% off Best Available Rate (valid for direct bookings only)

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

Explore Indonesia’s finest hotels, restaurants and spas

PRESENTING OUR

Hotel GranDhika Setiabudi Medan

• 55% off best available rate (valid for direct bookings only)

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

G.H. Universal Hotel Bandung

• 50% off Best Available Rate (valid for direct bookings only)

• Valid for superior room type only

• Not valid on Eid Al-Fitr, School Holiday, Public Holiday and long weekend

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

Download Jelajah Indonesia

Application Free Of Charge

www. jelajah-indonesia.co.id

Mandarin Oriental, Jakarta

• 20% off Best Available Rate (weekend) (valid for direct bookings only)

• 15% off Best Available Rate (weekdays) (valid for direct bookings only)

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

Sofitel Bali Nusa Dua Beach Resort

• 30% off Best Available Rate (valid for direct bookings only)

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

Vasa Hotel Surabaya

• 20% off Best Available Rate (valid for direct bookings only)

• Not valid on Chinese New Year, Valentine’s Day and Eid Al-Fitr

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

The Rinra Makassar

• 50% off Published Rate (valid for direct bookings only)

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

Royal Ambarrukmo Yogyakarta

• 50% off Published Rate (valid for direct bookings only)

• This offer cannot be combined with other promotional programmes

• Valid from 1st March 2022 to 31st May 2023

IN-DEPTH GUIDE TO JAKARTA, BANDUNG, BALI, SURABAYA, SEMARANG, MEDAN, MAKASSAR, BATAM, BOGOR, LABUAN BAJO, SOLO & YOGYAKARTA.

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one Day CluB, enDless aCTiviTies

Many holidaymakers may already be familiar with Alas Harum. Located in Tegallalang, an area in Ubud renowned for its sprawling rice fields, the family-friendly destination started out as an agrotourism spot offering an elaborate Luwak coffee-related experience. Alas Harum has continued to expand, creating activities that attract travellers, such as the gigantic swings, flying fox and sky bike, among others. It also provides photography and videography services and dress rental.

Now Alas Harum proudly introduces Cretya Ubud, an idyllic, multi-level day club, with bountiful dining and drinking offerings, on top of the attractive facilities and features. Spanning across three floors, the open-air day club, with its own VIP section, seamlessly blends with the surrounding lush greenery and overlooks the tiered swimming pools.

Ensconced within the one-stop holiday destination, Cretya Ubud serves a wide range of western culinary delights. Indulge in comfort food like Caesar salad, chicken quesadillas and spaghetti aglio olio. You can also choose from the extensive sandwich or pizza selections, as well as dishes like grilled black Angus, pork ribs and grilled salmon.

Those who crave Indonesian or Asian food can head to Cretya Lite, with delectable dishes like sate maranggi, rendang sapi, iga babi sambal madu, unagi sushi, ramen and pad Thai.

Take some time to enjoy the sweet treats in the dessert section, and of course make the most of the memorable experiences

offered by the premises. Take a refreshing dip in the pool, rent a pretty dress and take a picture on the extreme swing, or simply stroll around the rice fields and be in awe of the impressive local artworks and installations.

Cretya Ubud by Alas Harum (cretyaubud.com)

@cretyaubud

The BarTon & GuesTier sTory

Along-standing favourite among wine connoisseurs, Barton & Guestier is the oldest winehouse in Bordeaux. Founded by Irishman Thomas Barton in 1725, the brand now spans the globe and its wines can be found in more than 130 countries, including Indonesia.

Barton & Guestier started out in business by transporting barrels and bottles along the Garonne River from the Chartrons area in central Bordeaux, sailing products to countries like Ireland, England and the Netherlands. In the late 1700s, Thomas Jefferson, one of

the Founding Fathers of the USA, discovered B&G wines while serving as ambassador to France and made the winery one of his preferred suppliers during his term as third president of the United States.

Nowadays, the brand is more than just a winery, releasing wines from all over France and working with 250 winegrowers, exporting across the world. The company homebase is still Bordeaux, where, in addition to the vineyards, are a food and wine academy, as well as a corporate hospitality hub.

B&G’s wines are deservedly popular, with exquisite Bordeaux wines including the famous 1725 and French Tom labels: Prince Noir and the Thomas Barton Reserve Médoc. Its Red Signature appelation range is sourced from France’s many winegrowing regions, including the Loire Valley, Beaujolais, Burgundy, Rhône and Provence. There is also a selection of notable sparkling wines for celebratory moments. Unveil history and explore the range yourself. Barton & Guestier (barton-guestier.com)

@bartonguestier_france

DE MAGNOL BORDEAUX 2017, THOMAS BARTON RÉSERVE PRIVÉE 2014, MARGAUX 2017, MARLOT RÉSERVE 2017 & CHATEAU MAGNOL 2016

DininG anD DrinkinG DesTinaTions in lemBonGan

In recent years, one of Bali’s satellite islands, Nusa Lembongan, has grown into a favourite holiday destination – be it a lengthy tropical escapade, or a quick weekend getaway. One of the most noteworthy attractions on the island is Batu Karang Lembongan Resort & Spa. The luxury island boutique resort not only offers idyllic accommodations, it is also home to great dining and drinking establishments.

Start with the resort’s The Deck Café & Bar, the all-day venue boasts a picturesque view of the ocean and serves you delectable casual dishes from baguettes and paninis to freshly baked pies and pizzas. Sweet treats such as home-baked cakes and gelato ice cream, as well as refreshing beverages, like fresh juices, smoothies and coffees are also available here. An ideal spot to lose track of time, The Deck Café & Bar is also a perfect spot to indulge in the sunset hour.

Next in line there’s Muntigs Bar & Restaurant, the resort’s signature restaurant, serving international and Asian cuisine, made from the finest locally sourced ingredients. Delivering a touch of elegance, as well as unobstructed ocean and Mount Agung vistas, the restaurant transforms

from a casual dining spot by day, to a candle-lit fine dining destination by night.

What’s a tropical holiday without a refreshing dose of ice cream? Head to the Parad-ice Parlour to enjoy the delicious homemade gelato and frozen yoghurt sprinkled with a wide selection of toppings.

Last but not least, wrap up the day with some potent nightcaps at The Howff.

The oceanfront bar takes pride in its elaborate collections of whisky, gin and wine. The speakeasy-style joint carries a touch of Scotland enhanced with Balinese hospitality, offering an array of single malts, a rare selection of boutique gins, and creatively crafted cocktails.

Batu Karang Lembongan Resort & Spa (batukaranglembongan.com)

@batukaranglembongan

THE DECK BREAKFAST

The fresher look of ikan

Sitting right next to the calm waters of Nusa Dua, Ikan at The Westin Resort Nusa Dua, Bali is set to be the ultimate beachfront dining destination in the area. After a major renovation, the restaurant is now offering a one-of-a-kind destination to dine, drink and savour life at its best.

With its beachfront location and contemporary island look, the open-air restaurant and bar is highly visible from afar. Ikan’s thatched roof, tactile furniture and locally inspired design elements offer two different experiences during the day and the night. A casual eatery by day and an elevated dining destination by night, Ikan serves fresh seafood and Indonesian-inspired cuisine by the beach.

Led by Chef de Cuisine Fajar Kurniawan Putra, Ikan’s daytime and evening menus weave his passion for local produce with Indonesia’s vibrant regional cuisine. Having started his culinary career when he was 20 years old, the Balinese chef cut his teeth in the island’s prominent kitchens before leading Ikan. He is accompanied by another local talent, Head Mixologist Marlon Hermanto. A well-known figure in Bali’s bar scene, Marlon’s prowess in creating craft cocktails and mixing premium artisanal

spirits with house-made infusions can be tasted at Ikan Bar.

Visiting guests are encouraged to share the dishes and try different things from the small bites, tapas, mains and dessert selections. Highlights include crab spring roll served with salad and tangy belimbing wuluh salsa; bulung, a refreshing seaweed

salad made of seared tuna and kuah pindang scented dressing; a slow-cooked Ayam Upih Betutu, and a Jimbaran-style, freshly caught Ikan Bakar served with sayur urap vegetable and sambals.

Ikan

at The Westin Resort Nusa Dua, Bali (westinnusaduabali.com)

@ikan.bali

FAJAR KURNIAWAN PUTRA LOBSTER LAKSA

BulGari’s arTisanal Cho ColaTe now in Bali

In addition to the precious gems the world-renowned Bulgari brand is known for, it now presents another kind of gem, this time edible. The Il Cioccolato collection of precious artisanal chocolates was first crafted in Tokyo, Japan, in 2007 to pay tribute to the great Japanese tradition that uses chocolate to commemorate the most important milestones of the year, as well as being the symbol of delight, sophistication and craftsmanship.

In addition to being available at Bulgari Hotel Tokyo, Il Cioccolato can also be

found at Bulgari Hotels in Dubai, Shanghai, Beijing and Milan. Good news for chocolate lovers in Bali, as the lush creations are now handcrafted on the island exclusively for Bulgari Resort Bali.

Using only the purest and best quality of cocoa, Bulgari chocolate gems are available at the Bali resort’s Bulgari Bar to eat directly, or to take away wrapped in elegant golden boxes that come in options of three, five, or 10 chocolates. Il Cioccolato also makes a lavish and classy gift for loved ones – just in time for Valentine’s Day.

Of course, the chocolates are also excellent for self-indulgence.

Combining craftsmanship with the most refined ingredients in the Italian tradition, Bulgari’s Il Cioccolato serves works of art. Imagine a vibrant sunset at Bulgari Resort Bali’s elegant Bulgari Bar with a signature Bulgari cocktail in one hand and enhance this daydream with an Il Cioccolato gem in the other hand, and you’re all set.

Bulgari Resort Bali (bulgarihotels.com)

@bulgariresortbali

NEW F&B LEADER IN ALILA SEMINYAK

Alila Seminyak announces a number of new additions to the team, including the newly appointed Director of Food & Beverage Laurens van der Heijden. Previously working as assistant director of food and beverage at Cheval Blanc | LVMH Group – Maldives, at his new post Laurens will oversee and elevate Alila Seminyak’s F&B portfolio, bringing exquisitely diverse culinary experiences to guests.

Laurens is a seasoned F&B professional with 12 years of experience focusing on guest satisfaction and a strong team culture. His career spans across international luxury hospitality groups, such as Conrad Hilton in Brussels, Rosewood Hotels & Resorts in China and Cambodia, Patina Hotel and Capella Hotels & Resort in the Maldives, and more.

“I am excited to join Alila Seminyak – a brand renowned for its extensive and superlative F&B portfolio,” said Laurens. “I look forward to elevating guest expectations, while working on new concepts and sustainable experiences, continuing the brand’s promise of delivering outstanding service with unforgettable flavours.”

Outside of the industry, Laurens enjoys activities like football, hiking and skiing. He also enjoys travelling in his leisure time. He’s fluent in Dutch, English and French, as well as able to speak Spanish, Mandarin and German.

Alila Seminyak (alilahotels.com/seminyak)

@alilaseminyak

LEADING IN SALES & MARKETING

Alila Seminyak has introduced Sonika Adlakha as its new director of sales and marketing for the resort, bringing along with her more than 20 years of experience in big hospitality groups in India, around the Indian Ocean, Sri Lanka, Oman, Singapore and Macau. Her resume includes brands like InterContinental Group and Shangri-La Hotels and Resorts, Las Vegas Sands Corporation, Al Nahda Resort and Spa and Dunes by Al Nahda, Sun Siyam Resorts, Outrigger Konotta and Malahini Kuda Bandos.

As Alila Seminyak’s new director of sales and marketing, Sonika will be responsible for the resort’s overall brand positioning and communication, as well as planning proactive strategies that grow market awareness and revenue.

Originally from New Delhi, India, Sonika has a bachelor’s degree in hospitality management from M.S. Ramaiah University in Bangalore and a master’s degree in business administration from Symbiosis Institute of Management Studies in Pune. Over the years, she has been honing her skills in sales, distribution, marketing and communication, making her an experienced hotelier.

“It’s a great opportunity to be a part of the Alila family – I’m excited to lead a dynamic sales and marketing team that is full of enthusiasm and energy,” Sonika mused. “Alila Seminyak is wellpositioned to scale in a market that it has called home for decades. Our gorgeous rooms with a modern yet calming vibe, tranquil

atmosphere, culinary trails, wellness and healing offerings, and unparalleled personalised service, provide our guests with an experience that is unmatched in the industry.”

Alila

Seminyak

(alilahotels.com/seminyak)

@alilaseminyak

LAURENS VAN DER HEIJDEN

SONIKA ADLAKHA

EXQUISITE MEDIA is a media group focusing on the Affluent, Luxury & High-End Market. Established in 2010, We have SEVEN successful ONLINE & PRINT publications, Websites, Applications, and Events as follows:

• ASIA DREAMS, a Quarterly High-End Lifestyle, Travel & Property magazine. Asia Dreams is written for an affluent, international audience with a strong focus in the Asia-Pacific region. (www.asiadreams.com).

• BEAUTIFUL BALI , an annual program for Bank Central Asia (BCA) that provides exclusive privileges for BCA’s Affluent Credit Cardholders across more than 290 selected merchants in Bali. (www.beautiful-bali.com).

• EXQUISITE TASTE , a Quarterly High-End Gourmet, Food & Wine magazine featuring the Best Restaurants and profiles of the Best Chefs in the region, and the leading F&B publication in the Asia-Pacific region. (www.exquisite-taste-magazine.com).

• EXQUISITE REAL ESTATE is your go-to property agent with trusted and skilled realtors ready to help find your dream home. (www.exquisite-realestate.com).

• CELEBRATE INDONESIA , exclusive privileges for AMERICAN EXPRESS cardholders for Restaurants, Shopping, Spa & Wellness Centres, as well as Activities and the After-Hours scene in Bali as island destination with across more than 55 selected merchants. (www.celebrate-indonesia.com).

• DREAM & DINE , an annual online guide presenting the best hotel, resort and dining options in Jakarta, Bali and Surabaya with exclusive privileges for BANK DANAMON customers across more than 74 selected merchants. (www.dreamndine.com).

• JELAJAH INDONESIA by BRI, an annual unrivalled privilege program for BRI Cardholders featuring more than 520 Hotels, Restaurants and Spas from seven of Indonesia’s big cities: Jakarta, Bandung, Bali, Surabaya, Semarang, Medan, Makassar, Batam, Bogor, Labuan Bajo, Solo, and Yogyakarta. (www.jelajah-indonesia.co.id).

• EXQUISITE AWARDS , honour the best of the best, from hotels and spas, to restaurants, bars and after dinner nightlife spots in Jakarta, Bali and other cities of Indonesia. The awards are bestowed at exclusive prestigious events in the two cities, attended by VIPs and the movers and shakers of the industry. (awards.exquisite-media.co.id).

new DeliGhTs aT The Cave

The cave by Chef Ryan Clift almost needs no introduction. In the first year it has been open, the restaurant has garnered endless buzz and many rave reviews. With culinary wiz Ryan Clift as the gastronomic mastermind and a real subterranean cave as the location, a dining journey at The cave by Chef Ryan Clift is guaranteed to be an unforgettable one.

To keep things fresh and relevant, Ryan and his culinary team refresh the menu regularly, with each iteration seemingly more brilliant than the previous one. The latest from The cave by Chef Ryan Clift boasts inspired dishes like fried oyster with fennel purée, apple cider and green apple; as well as butterfish with avruga emulsion, zucchini and herb gel.

As always, the menu is stellar from the getgo, with light bites including the manchego puff with Javanese salt and truffle powder; and tuna taco with red radish, pickled habanero, avocado and ikura. Long-time diners are sure to be familiar with the delicate tomato water with basil and wasabi.

The tiger prawn dish holds a rich flavour, showcasing the fresh, premium ingredients. Meanwhile, the foie gras dish this time is paired with spiced wine gel, brioche and red wine meringue. The journey continues with the 48-hour short rib with piccalilli, mustard mousseline and red wine sauce; and a refreshing series of cocktail fruit, lemon tart and sweet treats to wrap up.

At The cave by Chef Ryan Clift, the delight does not stop at the delicious cuisine as the experience also presents a threedimensional immersive light installation projected onto the textured cave walls in between courses. Of course, the serene and secluded sensation of dining in a real underground cave is unrivalled. The cave by Chef Ryan Clift at The edge Bali (thecavebali.com)

@thecavebali

PresenTinG Parlour

After the success of The cave by Chef Ryan Clift restaurant, The edge

Bali is back with another curated F&B destination – The parlour. Offering an extensive fine wine selection and whisky collection, with a sophisticated ambience and floor-to-ceiling windows overlooking the resort’s lavish swimming pools and oneeightyº day club, The parlour is an ideal spot to enjoy refreshing day cocktails, curated sundowners, pre-dinner aperitifs, or single malt nightcaps.

In addition to the exceptional drink offerings, The parlour also serves select light bites to accompany the liquid courage. The charcuterie board and mezze selection are great for sharing, with the former comprising prosciutto San Daniele, salami Milano, chorizo picante, brie manchego, grana Padano and the chef’s selection of bread and condiments. Meanwhile the latter showcases hummus, tzatziki, muhammara, falafel, feta, halloumi, artichoke, mushroom, cucumber, tomato sumac and pita bread.

Comfort dishes can be found in the form of crispy fried calamari with oregano, cayenne,

lemon and parsley; and The parlour Sweet and Savoury.

Of course a trip to The parlour is not complete without a sip or two of its cocktail selection. Try the signature drink Miss 007, or choose from the extensive array of spirits, such as the exclusive Remi Martin

Louis XIII cognac, and more. Save some space for the sweet treats and lose track of time at The parlour. The parlour at The edge Bali (parlourbali.com)

@parlourattheedge

MISS 007

NYOMAN SUASA

GazeBo GrazinG

HOSHINOYA Bali is known and loved as an elegantly idyllic venue built amidst the lush rainforest of Gianyar. What many don’t know yet is that the chic resort is home to Café Gazebo, an inspired dining destination built looking over a 170m-deep, verdant valley – giving the sensation of floating among the foliage.

The natural surroundings create a magical ambience that varies from morning to evening. In the morning, the sun’s rays slip between the trees, showering the restaurant with a luminescent glow. In the afternoon, a refreshing breeze, as well as the sounds of chirping birds and trickling water, set the mood. Tranquillity takes over in the evening with the calmness of the night sky.

Led by Executive Chef Mitsuaki Senoo, Café Gazebo serves the best combination of traditional Indonesian and Japanese cuisine, from appetisers and main dishes, to desserts. All-time Japanese best sellers include sukiyaki, yose-nabe, sushi, chirashi, tempura and grilled fish.

In addition to the à la carte menu, the restaurant also takes pride in its Ubud Jungle Dinner set menu comprising 10 courses designed to evoke the five senses of sight,

smell, taste, sound and touch. The culinary storytelling highlights the fusion of French and Balinese cuisine with a Japanese essence, with dishes including gazpacho with a hint of ginger and lime, slowly cooked salmon with cucumber sauce, chicken confit with black olive sambal matah and more.

Whichever menu you choose at Café Gazebo, you are guaranteed an unforgettable dining experience with curated flavours and an unrivalled ambience. Café Gazebo at HOSHINOYA Bali (hoshinoya.com/bali)

@hoshinoyabali

TUNA SASHIMI

MITSUAKI SENOO

a ThrivinG leGaCy

Showcasing modern Indonesian dining, Mil’s Kitchen Bali is the latest addition to the island’s culinary scene. Located in Berawa, the restaurant is making a name for itself thanks to Chef Mili Hendratno

from the renowned Mil’s Kitchen in Yogyakarta. Presenting elevated Indonesian cuisine, the restaurant quickly gained a cult following and now has spread its wings to the beautiful Island of the Gods.

Still under the guidance of Chef Mili, Mil’s Kitchen Bali is led by Chef and Coowner Daniel Edward who will take guests on a superb culinary journey. Using his own experiences working at luxury hotels, the talented chef is serving up refined comfort food.

On the menu, locally sourced produce and imported ingredients are perfectly executed to create the most delectable dishes. For example, the gohu ikan gendar is a fun take on a tuna taco complemented by kemangi aioli, while the baked bone marrow sate sapi kecap is topped with chunks of wagyu beef and served with grilled sourdough.

Going to the mains, indulge in fish and seafood, poultry, meat and fire grilled. Choices such as pan-seared barramundi, seared spiced duck breast and short beef bourguignon rawon can seriously satisfy everyone’s appetite.

Overlooking lush rice paddies, the semial fresco restaurant is also a great spot to enjoy some downtime with its collection of alcoholic and non-alcoholic drinks. The signature Canggu Oh Canggu cocktail is creatively concocted with rum, Aperol, lemongrass, pineapple and lemon juice.

Mil’s Kitchen Bali is open daily from breakfast until late at night.

Mil’s Kitchen Bali

@mil.s_bali

DANIEL EDWARD

US SHORT RIB RAWON BOURGUIGNON

fooD + BeveraGe inD onesia exhiBiTion is BaCk

The much-awaited event for Indonesia’s food and beverage industry, Food + Beverage Indonesia Exhibition is coming back this May 2023. Organised by PT Wahana Kemalaniaga Makmur (WAKENI), the three-day event aims to provide end-toend solutions for the food and beverage industry, and will take place from 10 to 13 May 2023 at JIExpo Kemayoran in Jakarta.

Every year, numerous food and beverage professionals and enthusiasts come to the exhibition to check out the latest in food ingredients, kitchen equipment, production technology, as well as production systems for processing, marketing and packaging material needs.

Inspired by the dynamic and ever-evolving food and beverage industry in Indonesia, the exhibition thrives as the ultimate meeting point for anything related to the industry’s manufacturing sector, including food processing and beverage production. The exhibition allows guests to launch or find out about the latest products, machines, equipment and solutions to produce better quality food.

The Food + Beverage Indonesia Exhibition includes the Chef Expo, International

Indonesia Seafood & Meat (IISM) exhibition, and Indonesia Cold Chain Expo. In addition, guests can also experience interesting sub-events, such as the Coffee & Tea Expo, Sweets & Snacks Expo, and Wine, Spirit & Gourmet Festival.

For more information and inquiries, email info@foodbeverageindonesia.com or call (+62) 2153660804.

Food + Beverage Indonesia Exhibition (foodbeverageindonesia.com) @foodbeverageexpo.id

a Carnivore’s DeliGhT

Sitting right at the heart of Petitenget, The Grumpy Butcher is a fantastic new restaurant ready to satisfy your hunger with a selection of succulent grilled meats. Created by the great minds behind Seminyak’s Boy’N’Cow, The Grumpy Butcher focuses solely on serving quality barbecued smoked meats.

Inspired by the great smokehouse restaurants of the US, The Grumpy Butcher uses coffee wood to smoke its meats. This style of cooking has been used for centuries to bring out the unique flavours of the meat while also cooking it to perfection.

On the menu, diners are spoiled with choices of succulent smoked meats including short plate, brisket and pork ribs.

In addition to the smoked meats, the restaurant also offers its famous dry-aged meats, from rib eye to sirloin. If your mind is not blown enough, the restaurant's offerings extend to homemade sausages, grilled seafood, burgers and sandwiches with Southerninspired side dishes that are not to be missed.

The Grumpy Butcher also has an extensive drink list. The signature cocktails feature potent concoctions such as Smoky Dates Sour, Gentleman Orange, Smoked Aged Negroni, Jeruk Collin and more. For something more relaxing, there are great brews on tap, plus a selection of fine

wines and a fully stocked bar with premium spirits.

The Grumpy Butcher (thegrumpybutcher.com) @thegrumpybutcher

BBQ PLATTER

wolf Blass launChes house of The DraGon ColleCTion

Collaborating with Warner Brothers’ division of consumer products, Australian-based winery Wolf Blass has released a limited edition collection bearing the name of the popular new series, House of the Dragon.

The red wine is named after the House Targaryen motto: Fire & Blood. It is a blend of cabernet sauvignon and shiraz, a deep crimson red in colour, with aromas of dark fruits, blackberry and ripe plums. It has a lift of varietal cabernet on the nose and a hint of savoury spice, with the shiraz grape contributing a mid-palate fruit sweetness, with plush fruit weight, well balanced with structural oak and supportive tannins. There are three different custom labels to collect, each showing a different scene of the Targaryen’s monstrous guardian and symbol, the dragon, spitting enormous bright flames – a striking design element that contrasts with the bottle and liquid’s dark tone.

A highly anticipated prequel to HBO’s sensational fantasy saga Game of Thrones,

the new series follows a historic civil war within the ruling house of Targaryen, set hundreds of years before the initial series. It received a warm welcome from new and loyal viewers alike. And as any fans of the series can attest, red wine is the ruler’s choice of beverage.

The wine collection itself was launched and available for purchase in Indonesia from December, which Wolf Blass ignited with an intimate event celebrating both wonderful wine and another excellent series.

Wolf Blass (wolfblass.com) @wolfblasswines

WOLF BLASS' FIRE & BLOOD CABERNET SHIRAZ COLLECTION

JANISAA PRADJA

The new faCe of sinGaPore’s iTalian resTauranT

Awell-known Italian dining destination in Singapore, Zafferano marks a new chapter in its journey with a new moniker, look and concept. ALTRO Zafferano, meaning the other Zafferano in Italian, sits high on the 43rd storey of Ocean Financial Centre in vibrant Collyer Quay in the heart of Singapore.

With such altitude, complete with an al fresco terrace lounge, ALTRO Zafferano offers a dining experience to remember. Helmed by Head Chef Andrea de Paola, the restaurant takes diners on an immersive journey of modern Italian cuisine, as interpreted through a South Italian point of view.

Start with the signature wild red bream crudo with tomato, basil and frisella bread; and Hokkaido scallop with smoked pear, potato mousse and guanciale; before continuing to the main dishes of Mediterranean sea bass with caponata elements; and Roaring Forties Lamb with potatoes and sheep ricotta sfogliatella green peas.

ALTRO Zafferano (altrozafferano.sg)

@altrozafferano_sg

moDern frenCh Cuisine in sinGaPore

Offering a modern approach to French cuisine in Singapore, élan also adds a dash of Asian flavour to its dishes. The restaurant is helmed by Director Philippe – who’s also known as Ah Pau – from Bordeaux, who brings 25 years of experience on Singapore’s food and hospitality scene to create a playful ambience.

The dining is the result of the famed Les Amis Group French cuisine training, evident from Chef de Cuisine Peter Teo’s skills and knowledge of French gastronomic techniques. After his tenure at Les Amis in Singapore, as well as Bistro Du Vin and Bâtard in Hong Kong, Peter is ready to whip up high-quality ingredients of the season into magnificent culinary work-of-arts with flavours to match.

Some of the brilliant culinary creations to try are the crispy scales tilefish fillet on melted leeks and bonito velouté; Carabinero prawns tagliolini and crispy scales tilefish; and the foie gras terrine dome in dark chocolate coating over toasted brioche, crushed hazelnuts and kumquat. Save some room for elevated desserts, like the élan’s entremets of milk chocolate mousse.

élan (elandining.sg)

@elan.dining

WILD RED BREAM CRUDO WITH TOMATO, BASIL & FRISELLA BREAD

A FAIRY TALE DRINKING DEN

Hidden away in Central Hong Kong, The Mixing Room by Iron Fairies is an enigmatic cocktail space that promises a bewitching night of innovative and exceptional mixology amidst other-worldly interiors that captivate and invigorate imaginations. Designed by award-winning Australian designer Ashley Sutton, the bar takes its inspiration from Sutton’s own experience in the iron ore mines of Western Australia, as well as from his own children’s book trilogy about a band of grumpy miners trapped underground and tasked with forging iron fairies from the ore.

At The Mixing Room, the cocktail programme is a serious business that has been created and operated by bar industry veteran Tom Egerton, whose previous roles include senior creative consultant covering Hong Kong and Greater China for Proof & Company, the world’s most-awarded bar consultancy company. He has also overseen bar operations for lifestyle beach club Potato Head in Hong Kong, Singapore and Bali, and managed Sydney’s multiple award-winning Eau de Vie.

Modern and creative, the enchanting cocktail programme is inspired by the characters from Sutton’s children’s book trilogy. These visually striking and Insta-perfect cocktails are laced with homemade sodas, house infusions and craft spirits, all of which have been created with precision and passion. The Mixing Room by Iron Fairies (theironfairies.com)

@themixingroomhk

The hearT of meDiTerranean Cuisine in honG konG

Injecting a dynamic dose of comforting Mediterranean dining into Tsim Sha

Tsui East’s vibrant waterfront, Mulino is a new casual dining destination that features both indoor and al fresco seating, where guests can enjoy approachable and ingredient-driven cuisine and innovative cocktails while soaking in the neighbourhood’s electric ambience.

Catering up to 140 guests, the vibe of Mulino was inspired by the rustic Mediterranean home. The restaurant

derives its inspiration from the countries surrounding the Mediterranean Sea. Traditional brick on the faç ade and interior walls pay homage to traditional Mediterranean homes. The interior is captured with earthy brown and dark timber hues matched with leather banquette seating.

Created by Egyptian Chef-turned-Culinary Director Mohamed Hegazy and Moroccan Executive Chef Faycal El Moujahid, Mulino delivers fresh, wholesome comfort food.

With a focus on fresh flavours, top-quality ingredients and bountiful vegetables, the restaurant offers delectable dishes ranging from starters to mains, and a special charcoal-grill section showcasing the finest cuts of well-seasoned meat and the freshest seafood. In addition, Mulino is a great place to have a drink with an eclectic selection of cocktails and mocktails. These vibrant and colourful beverages are laced with house infusions and craft spirits.

Mulino (chesshouserestaurants.com) @mulinohk

VITELLO TONNATO

Oscar

What better way to enjoy the most romantic evening of the year than by dining on first-class, high-quality culinary creations? Complemented by Jakarta’s most spectacular views of its sparkling epicentre, the Hotel Indonesia roundabout, this Valentine’s Day, Oscar will host a shimmering evening of its own for you to pamper your beloved.

As for the menu, indulge in the romance with your partner over an exclusive fivecourse dinner that starts with squid ink taco as the amuse bouche. Next comes angel hair pasta with Hokkaido scallop, followed by tomato soup to start the savory part of the meal. Couples will have to choose between butter poached lobster tail or Wagyu sirloin, before closing the night with a house special My Mandarina creation of orange four ways.

Oscar (altitudejakarta.com)

@oscar.altitude

The Hermitage, a Tribute Portfolio Hotel, Jakarta

There’s something romantic about The Hermitage, a Tribute Portfolio Hotel, Jakarta. Perhaps it’s the historical building, the art deco architecture, or simply the bounty of delectable delights and impeccable service offered. This Valentine’s Day, head to the hotel’s 1928 Restaurant, a dining destination inspired by the heritage building concept. On 14 February, the restaurant will serve a four-course set menu with complimentary cocktails at La Vue Rooftop Bar – a great date night idea.

Extend the night with an atmospheric time at the hotel’s La Vue Rooftop Bar, where you and your loved one can indulge in an apéritif or a post-dinner nightcap. Enjoy the 360-degree views of the Jakarta skyline, on top of the curated cocktails and exquisite light bites at the bar for only IDR750,000++ per couple. The tunes from the DJ will set the mood and your Valentine’s Day is guaranteed to be an unforgettable one.

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

@thehermitagejkt

Sofitel Bali Nusa Dua Beach Resort

The elegant combination of French sophistication and traditional Balinese allure makes Sofitel Bali Nusa Dua Beach Resort the perfect choice for couples looking to spend the month of romance together.

Encased by mature tropical gardens, the magnificent resort is built around an alluring free-form swimming pool and is nestled alongside the glorious white sands of Nusa Dua. Presenting elevated, sophisticated luxury, the resort boasts award-winning, world-class facilities, including the gorgeous SoSPA with its offering of couples’ treatments. For a completely dreamy experience, Le Bar serves classy cocktails, light bites and a delightful French afternoon tea.

If a beachside barbecue for two is what you crave, then head to Toya Beach Bar & Grill, or grab international favourites at the all-day dining Kwee Zeen. The newly revamped Cucina is the resort’s signature Italian restaurant, which offers a delightful gourmet menu carefully crafted for love birds.

Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

@sofitelbalinusadua

Sundara at Four Seasons Resort Bali at Jimbaran Bay

One of Bali’s most refined and sophisticated beach clubs, Sundara at Four Seasons Resort Bali at Jimbaran Bay offers guests a stylish mix of five-star luxury blended with addictive Balinese charm, as well as a choice of spaces to suit your mood. Sundara’s heavenly setting entices guests to take their time and bask in the ambience all day; and with the dining and drinking options on offer, it’s not difficult to cave in.

Exclusively for Valentine’s, the restaurant welcomes couples with a range of romantic festivities. New Chef de Cuisine David Gavin has created a seductive dinner to boost your Valentine’s mood. You can also experience the ultimate romance in a private beachfront gazebo overlooking the lights of Jimbaran Bay, or a romantic escape with Sundara’s sunset cruise. Sail away on the Sundara boat, inspired by the island’s traditional jukung, and enjoy the mesmerising sea around Jimbaran Bay. This offer is only available from 11 until 14 February 2023.

Sundara

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

@sundarabali

The cave by Chef Ryan Clift at The edge Bali

Quickly making a buzz since it first appeared on the scene, The cave by Chef Ryan Clift serves up a new dining experience for guests. First of all, the restaurant is hidden inside a natural cave found within The edge Bali resort, complete with natural stalactites and stalagmites. Masterminded by chef extraordinaire Ryan Clift, The cave by Chef Ryan Clift is the place to be to celebrate the most romantic day of the year.

Under the hands of the restaurant’s Head Chef Tay Chan Yong, enjoy a romantic nine-course set with a romantic welcome cocktail. This special set menu is priced at IDR2,400,000++ per person. Paying paramount attention to the highest quality and freshest ingredients, the menu at The cave is very particular and seasonal. Completing the experience is the three-dimensional immersive projector show projected onto the textured cave walls, creating a magnificent spectacle for guests in between courses.

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

@thecavebali

W Bali - Seminyak

When it comes to celebrating life’s special moments, it’s hard to top W Bali – Seminyak. More than a resort with stylish suites and opulent villas, it is also one of the most happening destinations in Bali. For this month of love, the resort is prepping itself as the most romantic spot for couples and singles to celebrate Valentine’s.

For starters, ever-popular Woobar provides front-row seats to enjoy the mesmerising sunset while sipping refreshing tropical cocktails with local talent showing off their skills from the DJ booth. Looking to dial up the romance? Head over to the resort’s dining venues, FIRE and Starfish Bloo, where a selection of international and grill specialities are ready to make your celebration memorable. Don’t want to go home just yet? The resort is also offering a special Elevate & Enjoy room package inclusive of daily breakfast for two and daily resort credit.

W Bali – Seminyak

(wbaliseminyak.com)

@wbaliseminyak

MANCHEGO PUFF

Dior Cruise at Park Hyatt

The latest Dior collection, entitled Dior Cruise, hit Jakarta late last year. Hosted at the brand-new Park Hyatt Jakarta in the lavish floor-toceiling windowed multifunctional room with an outdoor terrace, noteworthy guests basked in the elegance and enjoyed the beautiful collection with its classic southern European look. As though walking on the streets of Spain, celebrities and influencers alike were dressed in their best Dior, making the event feel even more special.

Dior (dior.com)

@dior

VELOVE VEXIA

DIOR CRUISE COLLECTION

ANASTASIA SIANTAR

DIAN SASTROWARDOYO

MICHELLE MARYAM OLIVIA LAZUARDY

MARSHA TIMOTHY

ALYSSA DAGUISE

starry NigHt iN ubuD

Elevating Ubud’s bar scene, the luxury resort Mandapa, a Ritz-Carlton Reserve unveiled its new outlet, Ambar at Mandapa. A dedicated spot for cocktail and gastronomy enthusiasts, the elegant bar overlooks the lush forest of Mandapa village while celebrating the rich flavours of Bali complemented by Japanese culinary techniques. Celebrating this momentous occasion, the resort held an intimate gathering on 26 November 2022 and invited notable Indonesian public figures, along with the island’s movers and shakers to launch Ubud’s latest lifestyle destination. Ambar at Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

@ambaratmandapa

DYLAN CARR & NAOMI ZASKIA

BOBBY CAREY & MASANORI HOSOYA

DINO LIM, SARAH PADMADJAJA, BERTHA PESIK, INDRASWARI IQBAL & VANIA SULITYAS

VIWIAN D'ALEXANDRIA, DARIO PETRINO & BERTHA PESIK

BAYU TIMUR, MASANORI HOSOYA & IDA BAGUS ARIWIBAWA

MIKE LEWIS, JANISAA PRADJA, MARIA RAHAJENG, HANS DANIAL & ELIZABETH RAHAJENG

CelebratiNg life witH sofitel bali Nusa

Dua beaCH

r esort

The ever-stylish Sofitel Bali Nusa

Dua Beach Resort has recently celebrated its ninth anniversary. A prominent trendsetter offering five-star hospitality, the resort held a memorable Sunday Brunch to celebrate its birthday, making the resort’s Cucina the place to be on the island on 18 December 2022.

Attended by the resort’s loyal guests and partners, the festivities were filled with love and included renowned Balinese contemporary artist Made Wiradana creating art during the brunch.

Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

@sofitelbalinusadua

LENNY MARLINA TANU, BECKY TUMEWU, SYLVAIN PASDELOUP, ANIE TIDARA & RIAN IBRAM HEMAL JAIN, SYLVAIN PASDELOUP, PRITHA RAZAD & BEN PRANATA

CHRISTOPHE BERNARD KERAMARIS, BEN PRANATA, ERAWATY SAPTA, VITHREE VIVIER, SYLVAIN PASDELOUP, BECKY TUMEWU, ANIE TIDARA, NANI CAPPELUT & RIAN IBRAM

HARI SUSANTO, SYLVAIN PASDELOUP & I MADE BUDIASA

HANS LANGO, BECKY TUMEWU & RIAN IBRAM

MERLINDA & HUSBAND

SYLVAIN PASDELOUP, LENNY MARLINA TANU & RIAN IBRAM

STEPHEN SCOURFIELD, CYNTHIA DAMMERER, GAYNOR REID, SYLVAIN PASDELOUP, KERRY HEANEY & CATHY WAGSTAFF

MATTHEW ANTICO, NYOMAN SANTIAWAN, ROSA SANTIAWAN, LENNY MARLINA TANU, SYLVAIN PASDELOUP, HENRY SCOTT, SALLY CHRISTING, REZEKI YAMIN & RIAN IBRAM

ALICIA YUDOS & ALVIN WIJAYA ISABELLA GRACE TANU & EVY MARIANA TANU

OIL

Substitute with: olive oil and coconut oil

One of the staple ingredients of daily kitchen life is vegetable oil. However, vegetable oil is arguably not especially beneficial for the health as most products contains unhealthy trans fats. Additionally, many non-organic vegetable oil products use chemical solvents when being processed, and we don’t want to imagine its impact on our health.

When it comes to oil, the most popular alternative is olive oil. The healthy monounsaturated fats contained in olive oil help lower the risk of heart disease and regulate blood sugar. While ideal for dressings or marinades, olive oil has a low smoke point and can’t be used for highheat cooking.

Coconut oil is also a great substitute for vegetable oil and can be used for high-heat cooking and baking. The saturated fats contained in coconut oil are considerably more neutral than those found in other foods, while the lauric acid in coconut oil is known to raise good cholesterol levels.

RICE

Substitute with: brown rice and shirataki

Many would agree that rice is a staple food that is difficult to leave behind as it’s filling and a perfect companion for protein dishes – especially those with strong, rich flavours. However, the most common varieties are

SUBSTITUTES Superior

Start caring for your health with a few easy alternatives to your daily staple ingredients.

white rice, which is not ideal for low-carb dietary purposes as it contains high levels of carbohydrates. Since white rice is high on the glycemic index, it triggers blood sugar spikes.

An easy substitute for white rice is brown rice, which is packed with nutrients and fibre. Brown rice is more filling and is more effective in helping to reduce blood sugar levels. Shirataki rice has also gained popularity as a rice substitute these past few years. Low on the glycemic index, as well as sugar and calories, shirataki rice is a great choice for those with diabetes and who are looking to lose weight.

SUGAR

Substitute with: honey

If you can’t stay away from sweet treats or drinks, try to substitute your sugar intake with organic honey. Since honey is lower on the glycemic index, it does not affect the blood sugar level as much as sugar. Honey also contains more fructose than glucose – with the former being sweeter than the latter, so you can use smaller

amounts of honey in your food or drink for the same level of sweetness. In addition, honey contains vitamins, minerals and antioxidants, such as vitamin C, potassium, zinc and calcium, which are nutritious.

MILK

Substitute with: soy milk and oat milk

Soy milk has long been a go-to option to substitute for dairy milk, but these past few years, oat milk has also become an easy alternative. Soy milk is favoured because it has more protein and is beneficial for improving cholesterol and blood pressure levels.

These days, you can find various oat milk products in the grocery stores. Popular coffee shops even provide an oat milk option for your coffee drinks. The oats in oat milk make it naturally sweeter, and the soluble fibre makes it creamier than regular milk. The soluble fibre has many advantages, including stabilising blood sugar levels, reducing cholesterol levels, and keeping you full longer.

SCENTS SEASON of the

The right fragrance can help you define and express yourself, and this season, we’re bringing you the latest for her and for him scent selections.

WE ARE TRIBE

by Benetton

DISCO DARLING

by Kylie Minogue

Multi-talented diva Kylie Minogue showed the world that she had no intention of stopping when she came up with her Darling fragrance line. The latest from the collection is Disco Darling, carrying apple, blackcurrant and bergamot top notes, with vanilla orchid and musk at the base. ( @kylieminogueparfums)

LE MALE COLLECTOR

by Jean Paul Gaultier

The brand that is known for its cheeky body-shaped bottles is back with a collector’s edition in Le Male. The limited fragrance is adorned by a bold red down jacket and comes in seductive red and gold packaging. A great choice to reactivate that attractive confidence in you.

(jeanpaulgaultier.com)

The brand that was a quintessence of the ‘90s era is back with a perfume for men in the shape of a hoodie. Embracing the values that the brand stands for, We Are Tribe is so much more than a fragrance, it brings the message of unity with its notes of fresh grapefruit, a citrusy hint of kumquat, and a spicy pinch of pink pepper. (benettonfragrances.com)

ALIEN GODDESS

by Mugler

The divine-looking fragrance exudes an ethereal floral scent with amber and wood. Just like the bottle, the fragrance is luminous and warm, radiating charm for any occasion. Alien Goddess opens with Italian bergamot and entices with jasmine, before giving a nice wrap-up in vanilla bourbon. (mugler.com)

NOIR EXTREME PARFUM

by Tom Ford

This amber vanilla fragrance for men is classy in every way. Highlighting top notes of cardamom, ginger, mandarin orange, neroli and citruses, the perfume sees orange blossom, Bulgarian rose and jasmine for the middle notes, and vanilla, suede, tonka bean and cedar at its base. (tomford.com)

CHLOÉ EAU DE PARFUM NATURELLE

by Chloé

Adding to the Chloé Signature collection is Chloé Eau de Parfum Naturelle, exuding a sultry floral spirit with distinguished cedar base notes and a lingering woody signature. The feminine-looking bottle is also ecofriendly, with 25% of the glass bottle, 100% of the polyester in the ribbon and 40% of the cardboard box made from recycled materials. (chloe.com)

COLOURS Cool in

We are so over muted hues on men, bring back vibrant shades and steal some attention!

SUMMER ESCAPE

by Dolce&Gabbana

THE GOOD GAME COLLECTION

by Gucci

A tribute to the world of gaming, the fun, fluorescent collection is a friendly reminder that boys will always be boys. When abbreviated, Good Game has the same emblem as the brand’s founder Guccio Gucci, a way to honour good sportsmanship. We can’t decide if the green bowling shirt and matching shorts are flashy or simply fun. (gucci.com)

PINK VALENTINO

by Valentino

Real men aren’t scared of pink, or neon pink for that matter and the VLTN nylon backpack in pink is a definite scene stealer. Pair it a matching shade from head to toe, and you’ll be feeling pretty in pink. (valentino.com)

CASUAL FALL LOOK

by Dior

After the subdued shades the brand presented last season, we are thrilled to see brave colours in Dior’s Fall 2023 looks. We’re particularly loving this series of pink, orange, brown combo that can be worn even in the warmer season.

(dior.com)

If there’s a brilliant mind that can make bold colours chic and elegant, then this brand is it. Dolce&Gabbana’s Summer Escape collection somehow manages to combine bolder colours with pastel shades and make it work. We love this coral print cotton polo shirt and shorts set.

(dolcegabbana.com)

QUILTED NAPPA LEATHER DEVOTION BAGUETTE BAG

Made from 100% quilted nappa leather, this new baguette bag taken from the Devotion line highlights a detachable shoulder strap and an exclusive bejewelled heart clasp with vintage gold finishes. (dolcegabbana.com)

PATENT LEATHER SANDALS WITH PRINTED FABRIC & LOGO

by Dolce&Gabbana

Taken out of the brand’s Lunar New Year collection, this sassy pair showcases fabric printed with the brand’s logo and a rabbit – a nod to the year of the rabbit. It’s festive and vivacious, just what you need for a night out in the town. (dolcegabbana.com)

D-BUBBLE

Dior

While we can’t deny the power of timeless pieces that are always in style, there’s nothing like a playful novelty to give a certain oomph to your look.

Givenchy

Bringing the glamorous, Studio 54-style disco days back, this Mini Kenny Bag in satin is studded with a plethora of Swarovski crystals. The elaborate chain strap made out of a row of the brand’s initial is also a darling factor.

(givenchy.com)

There is nothing mundane about Givenchy’s shark lock ankle boots. The shape, the detail, the colour – they all demand attention. There’s a hidden zipper on the inside, making it easy to wear, and of course, the covered wedge heels are something else.

(givenchy.com)

Every little detail of this bag is simply charming, from the gold Rêve d’Infini embroidery, to the tassels. We also love the wide removable and adjustable embroidered shoulder strap. A must to sport this summer. (dior.com)

Vuitton

At a glance, the classic shape of this pair gives a librarian feel, but look closer and you’ll see the unique cut of the heels, the playful colour and the signature LV monogram on top make all the difference.

(louisvuitton.com)

by Dolce&Gabbana

SHARK LOCK ANKLE BOOTS IN PINK LEATHER by Givenchy

SHAKE SLINGBACK PUMP by Louis

SMALL BAG by

MINI KENNY BAG IN SATIN WITH CRYSTALS by

BEATS GIGS

Enter February and March, enter the warmer weather, enter new excitements. This includes a lot of things that had to be held back during the two years of the pandemic. Yes, we’re talking about concerts. Stages, lights and smoke are up! Artists and performers are out in force! Let’s celebrate.

MORISSEY: BONFIRE OF TEENAGERS

February 2023

Bad news first: rumour has it that Morrisey’s much awaited 14th LP may not meet its February deadline. Some reports state that the album’s distributor, Capitol Records, will hold the release for an unforeseeable period – and for unknown reasons. The good news? The Sage of Salford said himself that it is going to be the best album of his life. About half of the contents have already been played in Moz’ gigs in the past year, with songs such as I Am Veronica, Rebels Without Applause, Sure Enough, The Telephone Rings, I Live In Oblivion, and Kerouac’s Crack, as well as the title track.

YO LA TENGO: THIS STUPID WORLD

10 February 2023

If you’ve been following (or even been lucky enough to watch) Yo La Tengo’s This Stupid World tour which has been on the road since late last year, you know that it was meant as the accompanying campaign to the album of the same name. Its first single, Fallout, had been circulating everywhere even before the tour started, and the response has been great. One of the indie mavericks of the noughties, Yo La Tengo has the wonderful habit of releasing a record every few years. This Stupid World is already hailed by critics as refreshing, spontaneous and most live-sounding from the Hoboken trio.

GORILLAZ: CRACKER ISLAND

24 February 2023

Damon Albarn’s surreal animated side job, Gorillaz, is ready to launch its eighth studio album. Titled Cracker Island, one of its earlier singles, Baby Queen, has already reached audiences, although in a sportier way than musical being part of the FIFA 23 in-game soundtrack. As always, Gorillaz summoned the services of their friends, namely Thundercat for the title track, Tame Impala and Bootie Brown for New Gold, as well as legends such as Bad Bunny and Fleetwood Mac’s Stevie Nicks.

11 FEBRUARY 2023

WESTLIFE, Madya GBK

25 FEBRUARY 2023

ONE REPUBLIC Woke Up Festival

9 MARCH 2023

KINGS OF CONVENIENCE

The Ritz-Carlton Jakarta Pacific Place

11-12 MARCH 2023

BLACKPINK

Main Stadium GBK

18-19 MARCH 2023

SLIPKNOT & SAOSIN, Hammersonic

4 FEBRUARY 2023

PALUMMA , Mrs. Sippy

11 FEBRUARY 2023

FISHER , Savaya

18 FEBRUARY 2023

NIC FANCIULLI, Savaya

23 FEBRUARY 2023

QRION, W Bali – Seminyak

11-12 MARCH 2023

DISSOLVE, W Bali – Seminyak

16 FEBRUARY 2023

RED HOT CHILI PEPPERS National Stadium

22 FEBRUARY 2023

BACKSTREET BOYS

Singapore Indoor Stadium

9 MARCH 2023

PHOENIX, The Star Theatre

17 MARCH 2023

HARRY STYLES, National Stadium

22 MARCH 2023

STING, The Star Theatre

3-5 FEBRUARY 2023

CLOCKENFLAP

Central Harbourfront Event Space

14 FEBRUARY 2023

WESTLIFE AsiaWorld Arena

21 FEBRUARY 2023

ONE REPUBLIC AsiaWorld Arena

MVIE TIME

From DC’s overgrown child hero to Marvel’s favourite man-child. From an assassin called Baba Yaga to a killer called Ghostface. Is this the year of the sequels? Well, no complaints. These follow-up movies are exciting and have been worth the wait.

ANT-MAN AND THE WASP: QUANTUMANIA

17 February 2023

Acting as the opener for phase five of the Marvel Cinematic Universe, the movie follows Scott and Hope’s adventure as they explore the Quantum Realm even deeper and further than before. Fans of the comic books are sure to be waiting for the debut of Kang the Conqueror, a classic Marvel villain, as well as Cassie Lang’s first appearance in her own suit. Is Stinger going to appear here? Will this make way for the Young Justice big screen debut?

SCREAM 6 10 March 2023

After terrorising highschoolers of Westboro for decades, Ghostface returns and now follows the survivors of the previous film to New York. The franchise lauded as the slasher genre messiah had its second revival when the fifth instalment of Scream was released to positive reaction earlier last year. That movie used its 25-year-old success formula with dashes of nostalgia (bringing back the original cast, set in the original town). We’ll see if the sequel can run on its own.

SHAZAM! FURY OF THE GODS

17 MARCH 2023

Billy Batson and his foster siblings return as they now face even more menacing deities: Greek mythology. As explained in the first movie, Shazam’s powers come from various Greek gods, heroes and titans, one of which is the stamina of Atlas. The plot seems to evolve around this with the three daughters of Atlas making villainous appearances. Screen legends Helen Mirren and Lucy Liu are Hespera and Kalypso respectively, while rising star Rachel Zegler assumes the role of Anthea.

JOHN WICK: CHAPTER 4

24 MARCH 2023

The third movie ended and kept us hanging for four years. After defying the odds, by either having a bounty on him or killing important people in neutral grounds in three films, John is now on the quest to freedom and trying to finish his feud against the High Table. Obviously, expect high-octane action as well as a colourful international cast for the underworld – this time taking John through New York, Paris, Osaka and Berlin.

HOMEWAREEye-Catching

There’s a saying that the kitchen is the heart of the home, and this couldn’t be truer. Every morning, many of us start our day in the kitchen, whether it’s to grab a coffee or enjoy a simple breakfast. As the beating pulse of the home, your kitchen shouldn’t be bland and boring. We have picked the latest products to make your kitchen more eye-catching, from luxury home appliance collaborations to a high-tech coffee machine.

SMEG X DOLCE&GABBANA

After three highly successful collaborations between these two Italian powerhouses, Smeg and Dolce&Gabbana have once again released a collection of sought-after small household appliances. Aptly named Sicily is My Love, the collection marries Sicilian aesthetics with state-of-the-art technology in a wide range of products that includes blenders, citrus juicers, stand mixers, toasters and electric kettles. All products are decorated with symbols and colours that are inextricably associated with Sicily, and more importantly, add a pop of colour to your kitchen. (smeg.com)

LA MARZOCCO LINEA MICRA

The Linea Micra is a home espresso machine true to the heritage of La Marzocco without compromising the core values of quality, performance and reliability. It features dual stainlesssteel boilers, one for steaming and one for coffee brewing, both with PID temperature control. Pressure is created using a rotary vane pump, the same style used in espresso machines in cafés around the world. This robust pump produces the steady and consistent pressure that is required to brew incredible espresso. Additionally, the Linea Micra also conserves counter-space while offering a quick five-minute heat-up time. Connectivity via the La Marzocco Home App allows for easy control of temperature, energy-saving scheduling, and easy control of brewing parameters. (international.lamarzocco.com)

MONOGRAM WINE SOMMELIER

Built solely for passionate wine enthusiasts and collectors, Monogram Wine Sommelier brings versatility coupled with sophisticated design. The award-winning Wine Sommelier blends in with surrounding cabinets and elevates the look of every wine collection with customisable handles and a seamless, panel-ready design. For entertainers who want access to more than just wine, the refrigerator offers two temperature-controlled zones, a freezer drawer to appease the spirits lovers with an electronic icemaker and a convertible drawer for maximum storage and flexibility to serve your chilled appetisers. The two temperature-controlled zones are ideal for wine connoisseurs who want to showcase over 100 bottles, ensuring each is stored at the optimal temperature for longer lasting and better tasting wine. (monogram.com)

Meet the inspiring and hardworking people behind the food and beverage scene who tend to the details and make sure the kitchen and bar business runs smoothly. Get to know Benjamin Paetz from InterContinental Jakarta Pondok Indah, Junhyeok Choi from Mandarin Oriental, Jakarta, Fry Armansyah from Sudestada, Anggi Lesmana from Maza, Jonathan Jeannenot from The Shady Family, and Jan Jurecka from Four Seasons Resort Bali at Jimbaran Bay.

Benjamin Paetz

Operations Manager at InterContinental Jakarta Pondok Indah

: What are your responsibilities?

A: I manage the overall operations, mainly of the food and beverage department, so I drive the business, develop new concepts and promotions, among other things, and lead and guide an amazing team that has already achieved great results.

: What’s a typical day like in your field of work?

A: No workday is truly ever the same. In a busy hotel such as this, there is always something different going on: new events and happenings, team activities, interesting people to meet - guests and colleagues alike. The variety of tasks, people you interact with, challenges to face, while not having a typical 9-5 office job is a big part of why I love working in this industry.

: What’s a typical day like when you have a day off?

A: I try to relax and recharge after a busy week by working out at the gym, meeting up with friends, trying out new coffee spots or restaurants in town. I also love to travel and have explored

a bit of Java and Bali. There are still so many places in Indonesia I want to visit.

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

A: Without a doubt, my director of food & beverage for three years during my time in Bangkok. Among many things, I learned resilience, perseverance and how to inspire others from her. She has been a tremendous leader, a great influence and I am grateful for having her as a mentor and friend in my life.

: Team player or team leader?

A: First and foremost, you have to be a good team player to be a good team leader. Leading my team, I don’t bring my own ego to work, so I put the success of the team at the core. Motivating and developing my team, leading by example, guiding through problems and having fun together along the way are what defines me.

: Name one really special thing about your restaurants.

A: Our main restaurant, Sugar & Spice, truly takes guests on a culinary journey with eclectic dishes from five continents. Not to be missed are our weekly theme nights there, with our Wagyu Night every Thursday evening enjoying immense popularity among local residents.

: What is the most important trait to have in your work?

A: Working in hospitality you need quite a few traits, such as adaptability, flexibility, patience and people skills. But the most important is without doubt passion. Passion for people, for our business, for service, for learning and developing. Without passion you will not succeed in this business.

: What is the most memorable moment of your career?

A: Back in my days working as a server in a Michelin-starred restaurant, we privatised the restaurant for a high-profile party of only four guests. The whole evening turned out to be absolutely magical with amazing guests, great entertainment and exquisite food and vintage wines that we got to try alongside our guests. Even after 14 years, I consider that evening a highpoint of my career. InterContinental Jakarta Pondok Indah (jakartapondokindah.intercontinental.com) @intercontinentaljakarta

Junhyeok Choi

Director of Food & Beverage at Mandarin Oriental, Jakarta

: What are your responsibilities in this job?

A: My main role is to support and nurture our F&B colleagues in every aspect, by bringing out their best abilities to become their best self at work. On top of that I would have to ensure our F&B offerings and services are maintained at the highest standard, a Mandarin Oriental standard as I would call it.

: What’s your typical working day like?

A: My day starts with the breakfast operation, this gives me the opportunity to greet our staying guests and to get to know them better. Thereafter, we have a team meeting and then a one-onone catch up with different team members – we typically discuss everything, both professional and personal. My goal is to ensure the communication is open and effective to support the development of my team members in every way I can.

: Following the first question, what’s a typical day like when you have a day off?

A: I am very intrigued to explore the F&B scene in Jakarta and am working my way there one day off at a time! You might say

I am biased but my favorite Indonesian dish so far is sop buntut from Cinnamon, Mandarin Oriental, Jakarta. Other than that, I enjoy playing football, we have a weekly football game within Mandarin Oriental, Jakarta which I have been enjoying. I’d be happy to organise a football game with other hotel teams if possible.

: Team player or team leader?

A: Every team leader comes from a team player. I wouldn’t think my role has shifted but I think more of creating a support system for my team when needed. After all, my team is running the show and provides exceptional service.

: Name one really special thing about each restaurant at MO Jakarta.

A: Li Feng – the food is just impeccable, one of the best upscale Cantonese in town. The menu is crafted by Chef Fei, two Michelinstarred chef from Mandarin Oriental, Guangzhou. Meanwhile, Lyon is known for its Saturday Brunch, where you can experience the finest quality French dishes in a relaxed vibe. Last but not least, Cinnamon is a fantastic space to experience authentic Indonesian food. You can find the best sop buntut in town here!

: The most important trait to have in your work?

A: Trust and happiness. These two are my top priorities while working and while looking for talent.

: Most memorable moment of your career?

A: On my first day at Mandarin Oriental, Jakarta, I had such a warm welcome from the team and, even though it was a foreign city to me, I felt at home almost immediately. I have to thank the Indonesian hospitality for this!

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

A: There are a few people that have influenced my career path. James Riley, David Nicholls, Gregoire Simonin and Michael Groll were my mentors during my previous role in Hong Kong. They have not only encouraged me with their own experiences, but they have also influenced me to be a better leader, keeping an open heart and staying humble.

Mandarin Oriental, Jakarta (mandarinoriental.com)

@mo_jakarta

: Tell us about your career.

A: After finishing my studies at a tourism vocational high school, I went straight to work. My first job was in a fast food restaurant. From there, I’ve worked many F&B jobs in many places, reaching supervisor level at only 21 years old. Two years later, I was promoted to assistant restaurant manager. At that time, I went back to grad school, this time majoring in hotel management. There is no special story as to how I ended up at Sudestada. I met the owners through

work connections, and we connected almost immediately. I’ve been here ever since.

: Is this the first steakhouse that you have managed? Is there a difference from managing other restaurants?

A: Yes, this is the first steakhouse for me. The difference is that we don’t just present meat and fire with our brand. We bring the culture of Argentina, a country that cannot be separated from its world-renowned asado.

: What do you think is the most important asset for a restaurant manager?

A: In my opinion, there are three things. First, we need to make every brilliant idea come true. Second, a manager must ensure that all the creativity from the kitchen is easily translated and presented to customers. Last, a manager must also be the centre of communication for each department, as well as between employees and owners.

: Following the previous question, what do you think is the most important thing for a restaurant to be successful?

A: Brand image, which again consists of three things: the product, the service, and the ambiance.

: Lastly, what is the most bizarre order that you have ever received from a customer?

A: If you’re referring to products, honestly there aren’t any. But in general, there was one time when a guest asked me to move the air conditioner. They told me that they enjoyed the table but they didn’t want to be cold. Weird, but trust me, that is normal for this industry.

Sudestada (sudestadagrill.com) @sudestadajakarta

Fry Armansyah

Operations Manager at Sudestada

Anggi Lesmana

: What does it take to be a good mixologist?

A: A good mixologist is able to create an enjoyable drink from unexpected ingredients.

: What is your philosophy when it comes to mixology and crafting cocktails?

A: There cannot be good living where there is not good drinking.

: What is the craziest thing you’ve seen happen in a bar during the course of your career?

A: With more than a decade of experience behind the bar, I have seen a lot of crazy things. The craziest one was when a group of four gentlemen came and asked for the most expensive whisky, and

decided to open bottles of Hibiki 21 and share it with other patrons in the bar, who were strangers to them.

: Where do you get your inspirations for your cocktails?

A: By reading a lot of cocktail books, browsing the internet, and something as simple as utilising ingredients used in the kitchen to make drinks that complement the food.

: What’s your most well-known creation, and why?

A: I would say my Jalapeño Kamikaze, because it has the combinations of spicy, sweet and sour.

: What are three of your favourite cocktails?

A: Maza Tokyo, Devil’s Margarita, Red Sangria.

: What is a typical day (or night) for you?

A: I usually come to the restaurant earlier than scheduled to prepare for my shift, check my inventory and brief my team. I make sure everyone on the team knows what the target is for the day.

: What’s your favourite thing to do when you’re not manning the bar?

A: I usually do a lot of training for my team and the floor team, so they have a good knowledge of the drinks that we serve. If there’s time, I explore new ideas and inspirations.

: Name three people, dead or alive, who you would like to create drinks for and have a drink with.

A: Shuzo Nagumo, Alexander Shtifanov, Dino Batista.

: Any advice for anyone who wants to get into mixology?

A: Challenging yourself every day makes you learn new things about cocktails, like brainstorming about flavours and what spirit would match those flavours, then mixing them together and creating a new drink – it is what being a mixologist is all about.

Maza (altitudejakarta.com) @maza.jakarta

Senior Mixologist at Maza

Jonathan Jeannenot

Co-Owner and Head of Beverage at The Shady Family

: What does it take to be a good mixologist?

A: A lot of curiosity and the will to explore. Mixology is a new term that sometimes enslaves the bartenders to the world of cocktails only. We ferment, distil, and those techniques come from beer, wine and spirit production. We clarify, sous-vide, and those techniques come from the kitchen, or science sometimes. We blend flavours, so first we need to find them. If you just keep your attention on what’s happening in the cocktail world and do not have a constant curiosity and appetite for novelty, you will just reproduce what others have done, never create.

: What is your philosophy when it comes to mixology and crafting cocktails?

A: It’s all about balance and emotions. I like to work on different senses: presentation works with the view, then bringing in an element that will trick the smell, of course the main element will be the taste, but there is so much more…

: What is the craziest thing you’ve seen happen in a bar during the course of your career?

A: Well, the craziest cannot be told here unfortunately. Twentytwo years working in the bar industry brings a lot of memorable moments! From getting hugged by the king of Norway, to creating a cocktail for one of my childhood celebrity idols. But I would say that when we did the 750 Jägerbombs in one line at La Doudoune in Val d’Isère, France, it was quiet crazy! Most bars around the world don’t even have that many glasses.

: Where do you get the inspirations for your cocktails?

A: From everywhere. It could be after speaking with a farmer and discovering a new plant, herb or spice. Or trying a new dish in a restaurant. But it always comes from tasting something, either new, or just a combination of flavours that I did not know before. In France, I spent most of my time with kitchen chefs and pastry chefs, so you could say that my inspiration comes from the kitchen mostly.

: What’s your most well-known creation? And why?

A: Hard to say… Every time I finish a menu, I feel that it is so much better than the previous one! But there is one cocktail that I kept evolving for years. First it was called Agave y Jamaïca and now it is A night in Tijuana at the Shady Flamingo. This cocktail is exclusively made of Mexican products and is there to glorify mescal and its origin.

: What are three of your favourite cocktails?

A: As I said, cocktails are linked with emotions, so how could I have only three favourites? For brunch: Bloody Mary, or dirty martini. Apéritif: Negroni or Basil Smash. Beach time: Jungle Bird, or Dark & Stormy. After dinner: espresso martini or Manhattan. The good thing about being a bartender is that you have a cocktail in mind for each occasion. The only problem then is to be somewhere people know how to properly make it. But if I have to pick my all-time favourites: Negroni, Basil Smash, Sidecar. The Shady Family @theshadypig

Jan Jurecka

Bar Manager at Four Seasons Resort Bali at Jimbaran Bay

: What made you decide to move to Bali?

A: I have been living in Asia for a while (five years in Singapore and two in the Maldives), so I was keen to stay in the region. After my two previous postings – in a busy city and on a remote island – I was looking for something in between to align with my ideal work-life balance. Bali had always struck me as a place that offered the best of both worlds: just the right blend of nature, culture and city life. To me, it’s perfect. Furthermore, Bali has put itself on a map quite significantly in the past decade with its food and beverage scene, making it a very exciting place to be professionally. All things considered, when the opportunity arose with Four Seasons, I didn’t hesitate for a second.

: What does it take to be a good mixologist?

A: That is easy. It takes passion and the right attitude. Mixology is an art and with it comes a lot of learning, self-discipline and hard work. As with any other profession, if you want to do it at highest possible level, you have to put in the work. As mixologists, however, we mustn’t forget that we are also bartenders, and to tend the bar properly means making sure that our guests have a good time, as well as good drinks. I always like to say that mixologists serve drinks, but bartenders serve people, and that’s where the true reward of our profession lies.

: What is your philosophy when it comes to mixology and crafting cocktails?

A: Very simple: “Less is more”. Over the years I have learned that fewer ingredients – used in line with the best ability and technology at hand – will always be more satisfying than overly complex concoctions with way too many flavours. I also like to keep it local as much as possible; that’s why I am very excited about all the flavours and ingredients that Bali has to offer.

: What is the craziest thing you’ve seen happen in a bar during the course of your career?

A: Haha! A good bartender never tells! Bars are always very eventful places; and the later it gets, the crazier things become, from fights to love dramas to boundless after parties. I have seen my fair share of them all!

: Where do you get your inspirations for your cocktails?

A: Pretty much wherever I look. I always love to explore the flavours I find around me and experiment with them in my cocktails. Mostly I like to discover the local flavours, fruits, spices and traditions of the place I’m in and build my drinks around them. In Bali I am particularly fascinated by arak; it’s a unique product that is made with lots of passion and dedication. I recently visited a local, traditional arak distillery and I can’t wait to utilise what I learned there.

: What’s your most well-known creation, and why?

A: It’s hard to say as I have worked in many bars around the world and, in most of them, I have left signature cocktails behind, which was always the perfect drink for that particular place and probably wouldn’t fit anywhere else. I think I have more of a signature style than a signature creation: simple, clean drinks with lots of flavour created with a less is more philosophy in mind.

: What are three of your favourite cocktails?

A: I love classic and simple drinks: Mezcal Margarita, Death in the Afternoon, and Last Word.

Four Seasons Resort Bali at Jimbaran Bay (fourseasons.com/jimbaranbay)

@fsbali

CLAUDIO ROSSI

EXECUTIVE CHEF AT PARK HYATT JAKARTA

An experienced chef and leader who has led kitchens in Europe, North America and Asia, Chef Claudio Rossi has joined the talented team of Park Hyatt Jakarta to helm its culinary offerings, which include two restaurants, two bars and an exclusive lounge that houses various comfort food and light meals, welcoming guests into greater territories.

by Rizki Pradana

: Would you tell us about your background and how you got into cooking?

A: My father was from Milan, and my mother was from Venice. At first, I thought I would become an engineer like my dad, but I guess destiny took me to the kitchen with my mum. I really enjoyed the flexibility and creativity of preparing food and often helped my mother, from making desserts to meat dishes, home-made pastas to butchering meat. I followed further in her footsteps by going to culinary institute.

: What made you decide to start your career in Milan and work in several restaurants there?

A: Good question. At the beginning, I was doing fine in local restaurants while going to school in Monza. It was just luck that the last two years of my studies were spent in Milan, where I joined Alto Palato private school and restaurant. It has good programmes all over Europe, multiple Michelin-starred chefs like Claudio Sadler and Gualtiero Marchesi have studied there as well. The school recognised my versatility and introduced me to Milano Moda, which gave me the opportunity to cook private events for Missoni, Gucci, and other fashion houses.

: You have been working in professional kitchens for more than two decades. What keeps you going?

A: It’s all about passion for cooking! I love food and drinks of any kind. I also like to keep myself updated on cooking as much as I can, even learning from unlikely sources such as the internet, Netflix, Instagram and Facebook. I’m not shy about visiting my competitors, or even something as simple as walking the city streets and trying the food. All this excites me and keeps me going.

: A big part of your career has been as executive chef in various kitchens. In your opinion, what is the most important thing a leader in the kitchen needs to have?

A: You need to able to step back and support all your chefs and cooks. Don’t be a prima donna; your role now is to manage the kitchen. There is less time dedicated to cooking and more to coaching, teaching, reviewing, and planning the operations. Be prepared, knowledgeable, fair, humble, well focused and disciplined. Lastly, have lots and lots of passion because the hours are long, no matter where you are.

: You have lived in so many cities around the world. Can you tell us

which one has the best culinary scene and why?

A: This is a tricky question because I liked them all. Digging deep, I have to say that it’s Hong Kong. It's probably the most comprehensive one, where as a chef you are spoiled by the immense quality and variety of food products, by the competition and also a crowd of guests who understand you and what you are proposing with your food.

: This is not your first time in Jakarta. What brought you back?

A: This is the fourth time in 30 years that I’ve worked in Jakarta. I like the people, the country, the food. I feel comfortable working in Indonesia with colleagues who are talented, humble, and who pride themselves on what they have and what they do.

: Lastly, we have to ask, where is your favourite place to eat in Jakarta and what’s your favourite dish there?

A: I have to say that I often go to Agneya near Dharmawangsa and Satay Khas Senayan in Menteng for local cuisine. I enjoy the Latino-American food at Carbón very much, while for the best pizza, pasta and cold cuts I go to Basilico in Gandaria City. Park Hyatt Jakarta (parkhyattjakarta.com) @parkhyatt_jakarta

Homemade Pappardelle, Braised Beef Cheeks, Burrata

PASTA

INGREDIENTS

• 4 medium eggs

• 2 egg yolks

• 400g unbleached all-purpose flour

• Salt to taste

METHOD

1. Beat the eggs, mix into the flour with a pinch of salt. Knead well until smooth, shape into a ball, cover with plastic wrap and set aside in the fridge to rest for 30 minutes.

2. Using a pasta machine or a rolling pin, roll the dough into sheets approximately 24-cm long and wide, then cut into 2-cm wide strips.

3. Leave to rest in a dry place.

SAUCE

INGREDIENTS

• 300g wagyu beef cheek, cut into chunks and trimmed of excess fat

• 4tbsp cooking oil

• 2 cups red wine

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 stick celery, chopped

• 2 cloves garlic

• 2 fresh tomatoes, diced

• 4 cups chicken broth

• Salt and pepper to taste

• 1 piece fresh burrata cheese

• 100g parmesan cheese, grated

• 100g unsalted butter

METHOD

1. Heat two tablespoons of oil in an ovenproof six-litre wide heavy pot over moderately high heat until hot but not smoking.

2. While oil is heating, pat beef cheeks dry and season with salt and pepper.

3. Brown beef, without crowding, on all sides, about 20 minutes total, then transfer to a bowl.

4. Pour fat from pot, then add remaining two tablespoons of oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

5. Pre-heat oven to 160C.

6. In the pot, add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

7. Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about three hours.

8. Pull apart the beef cheeks into smaller pieces to form a ragout and mix in a sautéing pan with the sauce.

9. Cook pappardelle in salted boiling water until al dente. Transfer them into the meat pan and gently mix well with the sauce. Add cold unsalted butter and mix well.

10. Using a ladle and a tweezer, roll the pappardelle into a nest shape and arrange in the serving bowl. Place meat on top.

11. Cut burrata into smaller pieces and arrange on the meat and pasta. Sprinkle with some fresh grated parmesan cheese and fresh cracked black pepper. Serve.

KUNIHIRO MOROI

EXECUTIVE JAPANESE CHEF AT HOTEL INDONESIA KEMPINSKI JAKARTA

Chef Kunihiro Moroi is a master of his native country’s authentic flavours and techniques. Along the way, he travelled around the world, sharing his craft as well as learning more modern influences. Now heading the renowned OKU at Hotel Indonesia Kempinski Jakarta, Chef Moroi introduces his blend of old and new in the restaurant’s popular offerings.

by Rizki Pradana

: Would you tell us about how you got into cooking in the first place?

A: I learned cooking from an early age. I think ever since my grandfather opened an omakase tempura restaurant back home in Kyoto, I was hooked.

: In the early stages of your career, you went from culinary school straight to Tsurukou. How did it feel to work in such respected kitchen as a rookie?

A: Tsurukou is now a two Michelin-starred restaurant, but when I started working there, the famous rating system had not yet reached Japan. So, my reason for working there was simply because I wanted to quickly study various dishes and add to my knowledge, as well as my skills. I wanted to elevate myself and move on to the next stage of cooking.

: You worked in a sushi and puffer fish restaurant in Osaka for seven years. Was it hard to master fugu? What did you learn from the experience?

A: One thing to remember: new chefs don’t get to touch puffer fish, especially at expensive kaiseki restaurants like the one I worked in. A puffer fish restaurant needs chefs who can fillet the fish – alive – in 90

seconds. Every day, we would have 300 orders for puffer fish sashimi. I learned from every single order, every single day, and worked my way up. Safe to say, my fugu technique and knowledge improved dramatically over time.

: You’ve worked in kitchens all over Asia and in the USA. What do you think defines a good team in the kitchen?

A: Number one is teamwork. Other factors that follow are discipline in hygiene management, food quality control, and routine maintenance of the kitchen and its equipment.

: Following the previous question, if you were to choose, which was your favourite city to work in and which was your favourite city to live in?

A: It would be Macau or Singapore for work. But Macau or Jakarta to live in.

: Your career spans an impressive 30 years. Can you share with us your most memorable experience?

A: Two of my favourites are that I was part of the team at Wing Lei Palace in Macau that was inducted into Asia’s 50 Best Restaurants, while later on, I helped KOMA at Marina Bay Sands reach the World’s 50 Best Restaurants.

: With your experience, you must already have your own daily work routine. Tell us what a typical working day looks like for Chef Kunihiro Moroi.

A: I start with a meeting with my team. Then I check the kitchen equipment and food quality; the latter also includes tasting and checking incoming ingredients. After that I move on to lunch service, dinner service, while also inventing new dishes. Usually, I end the day by making a recap of the day, as well as ordering items for the next service.

: Chef, let’s imagine: a first-time visitor steps into OKU. What would you recommend that they order and why?

A: First, I always ask about allergies and likes and dislikes. If everything is OK, I recommend the lobster ceviche or salmon pillow. Both are signature dishes of mine.

: You have been in Jakarta for almost a year now. We always ask foreign chefs in Jakarta: what’s your favourite dish in the city?

A: So far, my favourite is sop kaki kambing (goat leg soup) and sate kambing (goat satay).

OKU

at Hotel Indonesia Kempinski Jakarta (kempinski.com)

@okujakarta

TUNA CARPACCIO

INGREDIENTS

• 80g tuna

• 20g takuwan (pickled radish)

• 8g shiokonbu

• 10ml sesame oil

• 4g white sesame seed

• 10g soy sauce

• 3g sea salt

• 3g chives

• 3g cut nori

• 3pcs chervil

METHOD

1. Cut tuna into three pieces measuring 4cmx9cmx4mm.

2. Arrange tuna on plate, sprinkle with sesame oil and soy sauce.

3. Add shio konbu, white sesame seed, chives & sea salt.

4. Dice the remaining tuna into 4mm cubes.

5. Dice the takuwan into 4mm cubes.

6. Mix diced tuna and takuan in sesame oil and soy sauce. Place on sliced tuna.

7. Finish with nori and chervil.

HIDEMARO HODAKA

Highly talented Chef Hidemaro Hodaka recently joined InterContinental Jakarta Pondok Indah to helm the Japanese restaurant, Shio. However, he’s definitely not a new player in Indonesia’s culinary scene, as he has already been living in the country and cooking for five-star kitchens in Jakarta. Chef Hodaka talks to Exquisite Taste about his culinary journey.

by Rizki Pradana

: What was the first dish that you learned at home before you even learned it at school or work? Was it hard to learn?

A: The first dish that I attempted to cook was Japanese fried rice. My mother taught me how to make this simple dish. I learned quickly and I remember really enjoying learning in the kitchen with my mother.

: Tell us about the moment you started your career in the culinary world. Where was it and what did you do?

A: The first restaurant gig I had was in Azabu-Jūban in Tokyo. The restaurant belonged to my uncle. I started as a junior cook, and during my four years working there, I got promoted to floor manager. After that, I moved to a Japanese steak restaurant, also in Tokyo, where I was the sous chef for three years.

: You’ve been working in many Japanese restaurants across the country. What have been your most memorable moments – good and bad?

A: The best memories have been working with great cooks and chefs, as well as meeting amazingly kind customers. I am lucky enough to have many loyal customers

who diligently follow me to any new restaurant that I move to.

: If you can describe it in just one sentence, what did you bring when you joined the InterContinental Jakarta Pondok Indah team?

A: I’m here to bring age-old, authentic Japanese recipes to life and introduce them to foodies in Jakarta.

: What is the difference between your teppanyaki style and those in other places in Jakarta?

A: My teppanyaki style is much less about a cooking performance or a theatre of cooking skills, but more about always using the proper traditional Japanese cooking techniques. You can say it’s original Japanese teppanyaki. Those with acrobatic shows are the westernised versions, which became popular when westerners started coming to Japan after the Second World War. At Shio, our food is made using the proper traditional Japanese cooking techniques and the best premium produce and ingredients. It’s fresh, it’s authentic, but at the same time, it’s also suitable for the modern palate.

: Let’s say you’re selling us a fullboard dining experience at Shio. What

would be your recommendations for appetiser, main course and dessert?

A: If you’re a real food connoisseur, you would want to start with our soba dish. Soba kiri is the oldest traditional Japanese dish. It’s very famous in Japan and everyone who appreciates good food travels to my hometown in the Nagano prefecture just so that they can eat authentic soba kiri. At Shio, we are blessed with being able to source premium wagyu meat of the highest quality, so, I would recommend that for your main dish. And as for the dessert, you can’t go wrong with any of our desserts if you pair them with a glass of Japanese sake or whisky.

: As an Indonesian resident for many years, you must be already familiar with the food scene here. Where is your favourite place to eat in Jakarta and what’s your favourite dish there?

A: My favourite restaurant in Jakarta is, of course, Shio. But my second favourite is Yawara in Kebayoran Baru. I usually order their beef katsu sandwich and yakiniku. Shio

at InterContinental Jakarta Pondok Indah (jakartapondokindah.intercontinental.com) @intercontinentaljakarta

Prawn Hokkaido Scallop

PASTA

INGREDIENTS

• King prawn

• Hokkaido scallop

• Portobello mushroom

METHOD

1. Let the scallops and king prawns sit on the counter for about 30 minutes to get the chill off.

2. Sprinkle the scallops with kosher or sea salt, ground black pepper and granulated garlic.

3. Heat a pan over medium to medium-high heat and add just a tiny bit of oil. Add the scallops and king prawns.

4. When they have a golden crust, turn them over.

5. The scallops will cook in about 1-2 minutes, depending on size and thickness.

SAUCE INGREDIENTS

• Fresh orange juice

• Garlic

• Ginger

• Sesame oil

• Honey and sweet white miso

METHOD

1. Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.

CHONG KOOI SAM

EXECUTIVE CHINESE CHEF AT THE LANGHAM, JAKARTA

Born into a traditional Chinese-Malaysian family, Chef Chong Kooi Sam grew up adoring his mother’s cooking. This love developed into passion and brought him into his career as a master of Chinese cuisine. After exploring cultures, locations and flavours all around the world, including mainland China, Chef Sam landed in The Langham, Jakarta’s recently opened T’ang Court.

by Rizki Pradana

: Would you tell us about what influenced you to get into cooking in the first place?

A: I love food, and cooking is the very core of my soul. My mum has always been my role model and infused me with inspiration, which became my early boost to start cooking. She makes amazing food and is always so masterful with ingredient utilisation. For me personally, she is a kitchen magician.

: After a long time in Kuala Lumpur, you decided to move abroad and work in Dubai. Why did you take the job and what can you share with us about the experience?

A: Dubai was my very first time to go abroad, so far away from my hometown. I took this bold step to learn more and find a wider horizon in terms of the F&B industry,

and the world in general. Also, I joined an amazing brand. Working with a professional team has always been an honour for me. While it was very challenging trying to get some particular ingredients due to the weather, it was also a very special and unforgettable experience for me.

: Why did you choose Chinese cuisine as your specialty?

A: Most of my life, I have been intensely exposed to Chinese cuisines. This is also the very basis of my family history with our Chinese-Malaysian roots, which affects the love I have for these cultural foods.

: For our readers who don’t know the difference, what makes Cantonese cuisine stand out compared to other regions of China?

A: Cantonese cuisine is one of the eight

regional cuisines of China. It requires extensive cooking skills, and a strong talent in imitation and innovation. It is common to use a wide variety of ingredients, serving food presented in various ranges of taste, shape and colour.

: Can you tell us the difference between working in a Chinese kitchen in Southeast Asia, such as Jakarta, Manila, Kuala Lumpur, and working in one in Shanghai or other cities in China?

A: The different cultures, which are very interesting. Shanghai is a very challenging market and city. But for the cuisine, we have plenty of options to choose the ingredients. Shanghai has four seasons, which pushes us to create and work with different ingredients for each one. Southeast Asia is a bit short on ingredient options but we are always working on that. The great thing is that we are so close to the sea. We literally have an ocean of fresh seafood to use, which is also a very important part of Cantonese cuisine.

: This is not your first time in Jakarta. What made you decide to come back to work here again?

A: I have seen for myself that Jakarta is becoming a new world of its own! This city is full of energy, motivation and opportunity, which is what drove me to continue my journey here.

: In your own words, can you describe the T’ang Court experience to us?

A: T’ang Court is perfection. I love it. It has a very positive energy and is great motivation for me.

: We always ask foreign chefs in Jakarta: where is your favourite place to eat in the city and what’s your favourite dish there?

A: I always went to one local warung when I worked here nine years ago. Unfortunately, it is closed now. But there are so many choices to find interesting local restaurants here. They always have amazing sambal. I just love it, I can never get enough.

T’ang Court at The Langham, Jakarta (langhamhotels.com)

@tangcourtjakarta

STEAMED FRESH CRAB CLAW on Egg Custard with Caviar

INGREDIENTS

• 1 egg

• 50ml prawn broth

• 10g chicken granules

• 5g sugar

• 3g caviar

• 1 crab claw

METHOD

1. Crack the egg in a bowl, beat gently with chopsticks, avoiding making a foam. Add prawn broth and chicken granules and beat gently until dissolved.

2. Gently pour the egg mixture into a serving cup.

3. Prepare the steamer, when it is hot, gently place the cup in the steamer. Steam on high heat for one minute, then reduce the heat to the lowest possible setting and steam for 10 minutes.

4. Steam the crab claw and remove shell.

5. Put the cooked claw on top of custard, finish with caviar and garnish.

HAZWAN HAMDAN

CHEF DE CUISINE AT ALILA SEMINYAK

Hazwan Hamdan started his career with stints in kitchens at five-star hotels in Kuala Lumpur, such as Pan Pacific and Royale Chulan, before trotting the globe to hone his skills. After garnering experiences in the USA and Qatar, Hazwan headed to Bali and to helm Alila Seminyak’s signature restaurant, Seasalt as the chef de cuisine. He shares his culinary vision with Exquisite Taste.

by Runi Indrani

: What made you decide to pursue a career in the culinary industry?

A: I chose this industry because when I finished my studies in secondary school, I had a part-time job as a kitchen helper. From that moment, when I saw how everybody was so organised and very detailed with the food preparation and plating, it motivated me to make the culinary industry my career. I decided to go to university and get a degree in culinary arts.

: With you helming the kitchen at Seasalt, what changes do you bring to the restaurant?

A: I always try to appreciate my team members and to motivate, inspire and provide good examples to them. I’m implementing new cooking techniques and approaches in the kitchen. It always ignites the spirit with a new environment and new chapter, and it makes all the staff feel more confident to give their best and sets a new mood in the restaurant. We are still maintaining the open-kitchen concept though.

: As the leader of Seasalt culinary team, what do you think is the key to success in leadership?

A: To say and to do are different in terms of process and perception. We have to do the work together to give each other moral support, develop leadership skills and give good examples to inspire those surrounding us. We should always be passionate, ready

to accept every challenge and encourage the team to be the best. You have to take your time but be optimistic. Failure at first can still lead to successful results, since failure is the best teacher.

: What or who is the inspiration for your culinary creations?

A: I grew up in the countryside surrounded by nature. During my teenage years, I was with my grandparents. My grandfather was a land officer and I used to follow him to explore new areas in the forest that were being turned into commercial land. My grandfather taught me how to survive on edible ingredients found in the forest. I learned a lot about natural ingredients and appreciating every single produce sourced from nature. To be a cook is to follow, but to be a chef is to invent and create.

: Your career has taken you around the world. What is the most challenging thing about moving around?

A: In each country, the people have a different background and understanding. However, the variety in the natural produce, native language, dialect and personalities only makes me more passionate about learning and understanding. The best principle in life is the more you learn, the more you don’t understand, but that’s what keeps you hungry to learn.

: What has been the most memorable moment throughout your career?

A: My parents and family always encourage me in my career and with that and strong dedication, I managed to win gold medal in the Hyatt Chef Competition in Singapore, which led to me representing Southeast Asia in the finals in Hong Kong. In the kitchen, with the team, we work 14 hours a day and it can be an overwhelming daily life. However, at the same time, when guests come into the kitchen, smile and say, “Thank you for my dinner tonight, you made my day”, it’s really worth all the effort.

: What do you think about Bali’s culinary scene?

A: I’ve noticed it is filled with a strong culture and great people. It always feels inspired with a high level of motivation. It’s a very good example.

: What advice would you give someone who wants to have a career in the culinary industry?

A: Passion is the main key element and the only way to succeed in this industry. At the same time, there are always unexpected demands every day, so consistent performance is a must, which in turn requires discipline.

Seasalt

at Alila Seminyak (seasaltseminyak.com) @seasaltseminyak

SCALLOP & VIOLET BEETROOT SALAD

with Apricot Roll, Ponzu & Tamarind

INGREDIENTS

Scallop pickles

• 25g diced scallop

• 2g salt

• 10ml calamansi

• 5g dill

• 5g coriander seeds

• 5g dry red chili

• 20ml rice vinegar

Tamarind and ponzu dressing

• 50ml tamarind pulp

• 50ml ponzu

• 15g sugar

• 5g salt

• 130ml extra virgin olive oil

Tofu custard

• 25g silken tofu

• 12ml apple juice reduction

• 15g chia seeds

• 8ml lime

• 2g salt

Roasted beetroot

• 150g beetroot

• 20g salt

• 20ml olive oil

Dehydrated apricot

• 30g dry apricot

• 20ml water

To plate

• Radish

• Edible flowers

• Salt

• Pepper

METHOD

1. To make the scallop pickle, mix calamansi, dill, coriander seed, dry red chili, rice vinegar and calamansi well until dissolved. Then add the scallop and soak for 10 minutes.

2. For the tofu custard, blend tofu until it becomes custard-like. Add apple juice reduction, lime, salt and chia seeds. Mix everything and set for one hour.

3. For the tamarind and ponzu dressing, mix ponzu, tamarind, sugar and salt, then add olive oil drop by drop with a hand blender.

4. For the dehydrated apricot, blend dry apricot with water until you get a fine texture. Once done, remove from blender and spread the puree on top of a silicon mat. Dehydrate at 40C for 18 hours.

5. For the roasted beetroot, marinate beetroot with olive oil and salt, cover with foil and bake at 200C for 75 minutes.

6. For plating, keep the plate in a chiller for 20 minutes. Once cold, add tofu custard and make a circle. In the middle add beetroot with ponzu marinade dressing. Add radish, apricot and scallop pickles on top with flowers.

Brilliant Chefs, Outstanding Restaurants

An excellent culinary experience is created with complementing elements, from the freshest premium ingredients and well-crafted recipes to unique concepts and an inviting ambience. A great restaurant is as good as the creative talents who lead the culinary team behind it. We ventured into select restaurants in Jakarta and Bali to curate dining destinations with inspirational chefs who pour their passion into the craft. Meet the culinary wizards and taste their tantalising delicacies for an unforgettable gastronomic journey.

VICTOR TABORDA SUDESTADA

While the term hidden gem is often overused, Sudestada does still merit that moniker. Set snugly between the high-rises of Jalan Thamrin and the old Jakarta neighbourhood of Menteng, the restaurant may appear unassuming at first glance. Large windows shine with sombre light, yet most of the time, the restaurant is hidden under the shadows cast by trees and buildings.

Stepping closer, the mood lights up with Sudestada’s lively design. The light inside clearly shows the fiesta and theatrics, from the bright red bricks, the fiery asado, the full-wall painting and the window murals, to the traditional decorations like polo uniforms, ponchos and a poster of Diego

Maradona – all taking us to the streets of Buenos Aires.

Executive Chef Victor Taborda came to Indonesia around a decade ago, working in fine-dining kitchens in Bali before relocating to the capital city in 2013. Still working in high-profile restaurants, along the way he dreamed of creating authentic flavours from his home country. Sudestada started as a food truck, built on the back of a VW van, serving Argentine-style barbecue cooked the way it should be – medium-well.

When the opportunity came to open a restaurant, Chef Victor didn’t hold back. He pulled out his whole repertoire: from Argentinian-style pizza to appetisers with

eclectic choices like matambre (rose meat), octopus, lengua (beef tongue) to homemade sausages. With Argentina heavily influenced by Italian immigrants, Sudestada also serves impeccable pasta dishes, including spinach ravioli, scallop risotto, and spicy squid ink.

Taking the authentic Argentine asado as its main DNA, there are too many beautiful steaks to mention here. If you have time, try them all, because they are nothing like you’ve tried elsewhere. But if you have to pick, just ask for the classic Chuleton or the best-selling ribeye. Rounding up Sudestada is its dessert corner, which has everything from traditional Argentinian to modern concoctions, all carefully curated by Chef Victor’s wife, Claudia, the restaurant’s pastry genius.

CHULETON

: Would you tell us about your background and why you opened a steakhouse?

A: It all started in my father’s restaurant, which made me decide to go to culinary school in Buenos Aires. My last year was in Spain, where I discovered a new culinary world with restaurants bearing Michelin stars. I worked for 10 years in Malaga, San Sebastian, Barcelona and Marbella, then moved to Bali with Ritz-Carlton. After that I decided to open my own restaurant and cook from my Argentinian roots with a touch of everything I learned along this beautiful trip. That’s how Sudestada was born. Being an Argentinian chef, it is normal to have a steakhouse, called parrilla in Argentina. Having a steakhouse is a way to show my customers the food and history behind every dish.

: What is the difference between Argentinian and other steakhouses?

A: The biggest difference is that we grill using charcoal and wood that gives a particular flavour to the meat and that the food we serve is much more varied than a traditional steakhouse.

: In your opinion, what does it take to be a great chef?

A: To be a great chef a good work ethic is essential; I personally think this is the key. You have to work in different kinds of

kitchens with different styles so you can create your own work ethic and style.

: What has been the most memorable moment in your career?

A: My most memorable moment in the kitchen was when I got my first job in a Michelin-starred restaurant – Tragabuches. Nothing has compared to that moment.

: What advice would you give to those who would like to get into the culinary industry – especially in a vibrant city like Jakarta?

A: My advice is to enjoy what you do because becoming a good chef is very hard. Try to create your own style because if you follow trends in a city like Jakarta you will be eaten alive by those who are looking for something new all the time. Enjoy the ride; this is more than a job, it is a lifestyle. Sudestada (sudestadagrill.com)

@sudestadajakarta

• Matambre

• Chuleton

• Tres leches

VICTOR TABORDA

RENDY REYNALDI

SEA GRAIN RESTAURANT & BAR AT DOUBLETREE BY HILTON JAKARTA - DIPONEGORO

DoubleTree by Hilton JakartaDiponegoro is a unique property in so many ways. A striking modern construction among Jakarta's vintage area, it is assymetrically designed, evoking an artistic sense of freedom. The towering upper section stands out from afar, while the angular wings below welcome guests upon arrival and frame the pool at the rear part of the hotel.

The hotel’s flagship restaurant, Sea Grain Restaurant & Bar, is also far from ordinary. At first sight, it looks more like an art gallery than a restaurant, with the décor enhanced by charming paintings by John Martono visible from nearly every spot in

Br il liant C he fs Ou tstandin g Restau ra nts JAKARTA

1.5KG TOMAHAWK

the restaurant. The angle of the entrance is unusual, with no door and entry straight to the bar on the left and the bustling open kitchen on the right. The dining area is spread within one of the hotel’s extended wings for an attractive interior arrangement. Diagonal seating, dark walls with wooden panels, H-beam pillars and visible concrete ceilings make it pop-art dining so to speak. Located on the 3rd floor, diners can enjoy outdoor balcony seating or sit along the windows for views of either the swimming pool or the garden.

Yet, Sea Grain Restaurant & Bar did not received its good reputation based on DoubleTree by Hilton Jakarta's prime

HIGHLIGHTS

neighbourhood or modern architecture alone. Known for its fusion food offerings, Sea Grain Restaurant & Bar has been elevated with Chef Rendy Reynaldi’s appointment as chef de cuisine. Rendy brought with him a plethora of first-class kitchen experience and solid mastery of western cuisine, while his refined techniques and vivid imagination have helped to conceive a very interesting menu. His vision is simple: western and Indonesian fusion. His execution is faultless with remarkable dishes such as foie gras balado, tomato burrata kesemek, oxtail balado, barley risotto bacem, and crostini caprese kemangi. The restaurant’s popular meat dishes, including tomahawk, ribeye and spring

chicken, remain, but it is worth exploring Chef Rendy’s other creations.

: What is your background?

A: I am a local chef with a background in western cuisines. I studied the culinary arts in vocational high school before working in various four- and five-star kitchens all around Jakarta. The past few years have taken me higher, assuming the position of head chef.

: What assets have you brought to Sea Grain Restaurant & Bar?

A: At Sea Grain Restaurant & Bar, I am combining my expertise in western cooking with my Indonesian origins and knowledge of local foods. My team and I are excited to present unique and innovative fusion dishes, as well as to introduce new flavours and experiences for guests.

: In your opinion, what does it take to be a great chef?

A: As a chef, you need to be consistent in delivering the best results every time. You should never stop learning; learn new knowledge and develop new skills to grow as an even better chef in the future.

: What has been the most memorable moment of your career?

A: I will never forget the first time I set foot in the kitchen and the first time I cooked for guests. I was filled with excitement and was very happy to see the guests enjoy the food I had made.

: What advice would you give to those who would like to get into the culinary industry, especially in a vibrant city like Jakarta?

A: There are many good restaurants and culinary talents in Jakarta. But for me, it comes down to a good concept with the best quality food and beverage products. At Sea Grain Restaurant & Bar, we use highquality ingredients, for example our 150-day grain-fed Tomahawk and our Australian wagyu MB5 striploin. These help deliver high-quality dishes and the best experiences for those who enjoy it.

Sea Grain Restaurant & Bar at DoubleTree by Hilton Jakarta –Diponegoro (jakartadiponegoro.doubletree.com) @doubletreejkt

• 1.5kg tomahawk

• Foie gras balado

• Barley risotto bacem

RENDY REYNALDI

YUDO PRANOTO ENMARU JAPANESE RESTAURANT

One of the popular dining destinations nestled on the 46th level of The Plaza office building in Jakarta, Enmaru Japanese Restaurant is known for its authenticity and quality. The restaurant prides itself in its much-loved traditional Japanese dishes, as well as its modern take on classic recipes from the country.

At Enmaru, the enticing factor lies not only in the divine flavours but also in the ambience. Entering the restaurant, guests are welcomed by an elevated version of a rustic izakaya, with elements like wood and copper making elegant patterns and shapes inspired by the Japanese culture.

The menu carries all-time Japanese culinary favourites, enhanced to a refined level. Classic comfort food like the ebi tempura, wagyu and potato croquette, as well as unagi hitokuchi yaki onigiri are available to whet

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your appetite. Delve further into the menu and discover the exquisite dishes Enmaru has to offer, such as the foie gras cawan mushi, flaming steak and more dishes using high-quality premium ingredients.

A variety of omakase menus are on offer for diners who are up for some culinary adventures. Complete the experience by

opting for a bottle or two from Enmaru’s extensive sake collection.

At the helm is seasoned Executive Chef Takashi Tomie, who has led and nurtured his team to further hone their skills. One of the outstanding talents from Enmaru’s culinary team is Sous Chef Yudo Pranoto. As an Indonesian who has developed the

penchant and passion for Japanese flavours and the delicate art of Japanese cuisine, Yudo takes pride in his role in further developing the restaurant.

: How did you start working in the restaurant industry?

A: I started working in this industry more than a decade ago, I slowly worked my way up from being a cook helper to chef de partie and am now a sous chef at Enmaru.

: In your own words, please define Enmaru Japanese Restaurant and its best features.

A: Located on the 46th floor of The Plaza building, with its classic, elegant Japanese atmosphere Enmaru invites guests to enjoy classical Japanese cuisine and a modern take on some of the classical dishes.

: What is your best memory of working in Enmaru so far?

A: My best memory is that when my executive chef promoted me to my current position as a sous chef. I remember that I was ecstatic but at the same time, I thought I was in a dream.

: What do you think is your best expertise in the kitchen?

A: I would say that I am a jack of all trades, I like to learn any skill that is necessary to have in the kitchen. But if I have to choose one, I would say that I excel in the Japanese cutting technique.

: What do you think is the most important thing that a chef needs to have?

A: Consistency and attention to detail.

: Being Indonesian, tell us your favourite Japanese food and your favourite Indonesian food.

A: I can never get bored of the flavour and texture that you get from a Japanese wagyu. And being Indonesian, I have to say that eating bebek Madura is next on my favourites list.

Enmaru Japanese Restaurant (altitudejakarta.com)

@enmarujakarta

• Unagi and Wagyu Hitokuchi yaki onigiri

• Foie gras chawanmushi

• Crystal Salmon salad and ikura

YUDO PRANOTO

JEFRY ADYTIA CINNAMON AT MANDARIN ORIENTAL, JAKARTA

Legendary hotel Mandarin Oriental, Jakarta has a deservedly solid reputation. The brand’s impeccable quality shines, resulting in generations of loyal guests for many decades. These exceptional standards extend to the hotel’s F&B outlets, which have consistently delivered outstanding creations and service over the years.

The prime example at Mandarin Oriental, Jakarta is clearly its longstanding Cinnamon restaurant. Located next to the hotel’s elegant lobby, the culinary icon has been intriguing guests from the start with its lively hubbub and enticing aromas. Cinnamon offers contemporary dining with an emphasis on various traditional Asian cuisines presented on live cooking stations, allowing guests to see the talented kitchen team prepare and cook their meal.

Clearly, Mandarin Oriental, Jakarta has more to offer. Guests can choose between classic French at Lyon, authentic Cantonese

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at Li Feng, poolside delicacies at Azure, curated tipples at MO Bar, or delightful pastries at The Mandarin Cake Shop. At the heart of it all is the hotel’s globally reputed and experienced culinary team, and spearheading the operations is Executive Sous Chef Jefry Aditya. A self-trained chef who worked from the very bottom through every level in the kitchen, Chef Jefry began his distinguished career as a teenage busboy in New York.

The privilege of starting in the Big Apple took him above and beyond, giving him the opportunity to work in the world’s best restaurants and cities. With a long path still ahead of him, his latest endeavor saw him assume leadership in Mandarin Oriental, Jakarta, where the diversity of its culinary offerings and enduring prominence are other challenges to overcome.

: Tell us about how you started your career.

A: I was fortunate to be able to grow up in New York, one of the most diverse and exciting food capitals. My passion for cooking started because of my parents’ hectic work schedule, that saw my mother make fried rice and chicken soup every day for breakfast. I began to cook my own breakfast and meals for school. At the age of 14, I started to work as a busboy on the weekends and as a commis chef during summer breaks. Yet after seeing my dad’s labor intensive work as a hibachi chef, including his work hours and having no days off during festive seasons, I realised that being a chef was not a primary career choice. I later decided to take on physics, but I still worked in the food industry while I was at school. Three years into college, I made the choice to become a chef. I love the endless possibilities, the science, the fire, the heat, the pressure and the satisfied joyful expressions of diners.

: In your own words, please define Cinnamon and its best features.

A: Cinnamon is known for the Indonesian cuisine, but as an all-day restaurant with an open kitchen, we provide dishes from all over the globe – Japanese, Chinese, Indian, Malaysian, French, western, European and more. The best feature would be the team in the open kitchen. Not only are they pushed to learn and put out dishes that are at an international level, they are adept in engaging with guests.

HIGHLIGHTS

JEFRY ADYTIA

: What is a typical day of service for you?

A: My day starts at 7am, the first thing I do is greet the team. Next would be tasting all of the breakfast buffet dishes and making adjustments if needed. Around 8am, I check any events or paperwork that needs to be done, juggling between that and service. It’s full of checking the cleanliness of the kitchen, training the team and checking the quality of mise en place and every dish that comes out of our kitchen. In the afternoon, I plan for the upcoming service and events, making sure we have proper preparations and manpower.

: What is your biggest challenge when working in an all-day kitchen at a five-star hotel?

A: The biggest challenge would be time management as there are no set times to do specific tasks. We need to constantly shuffle between à la carte service, buffet openings, cleaning and any events thrown at us.

• Signature beef rendang

• Mandarin club sandwich

• Palak paneer

: Can you share with us the craziest moments in your career so far?

A: The craziest moments would be working under Michelin-starred chefs, where I served guests such as David Beckham, Oprah and Steve Harvey.

: Careerwise, where do you see yourself in five and 10 years from now?

A: In five years, I want to make a mark in Indonesia as a chef, as well to be the best in my current position and exceed my peers’ expectations. In 10 years, the goal is to build a culinary school that focuses on training young chefs to compete at an international level and produce amazing chefs throughout my career.

Cinnamon at Mandarin Oriental, Jakarta (mandarinoriental.com)

@mo_jakarta

DENNIS RAY OSCAR

Located on the 46 th floor of The Plaza, an up-scale commercial building in the heart of Jakarta, Oscar takes diners on an exquisite modern European dining adventure complemented by an intimate mood of the elegant interior design and million-dollar view of the city’s most notable landmark, the Selamat Datang Monument. The venue is eye-pleasing, from its elaborate wall panels filled with charming framed pictures to heavy white tablecloths, fine china and glistening chandeliers all setting the mood. Set within all this opulence are the dry-ageing meat lockers and an extensive wine cellar that boasts over 200 wine labels, showing that Oscar takes its offerings very seriously.

The menu showcases modern European fare, with the main focus on sustainable and seasonal ingredients presented through the farm-to-table concept. This translates to diners being taken on a sophisticated degustation journey where dishes are inspired by the seasons and elements of nature, and each season is represented by an arrangement of produce or flowers characteristic of that time of year. Certainly not an easy task considering the

complexity. However, Oscar is backed by a more than qualified team – one of these being Chef Dennis Ray.

At only 21 years old, Chef Dennis is spearheading the concept and line at Oscar. His most recent production is the restaurant’s special Valentine’s Day fivecourse menu. Knowing Oscar’s reputation for being one of Jakarta’s most high-profile venues for this yearly romantic celebration, this is an outstanding achievement. Chef Dennis’ menu presents taco, pasta and soup before moving on to a choice between

lobster or wagyu sirloin. Chef Dennis has realised his dream faster than most – and he is doing very well with it.

: What made you pursue a career in the restaurant industry?

A: When I was young, I saw my grandmother cooking for the family and I noticed how happy she was when everyone ate and enjoyed her food. That image stuck with me, and in a way became the initial push for me to move towards the culinary arts as a career. I studied at vocational high school, before joining a serious kitchen.

Oscar is my current workplace, as well as the next level of my education. By pursuing this career, I hope I can make everyone happy when they taste the food that I am serving –just like my grandmother.

: In your own words, please define Oscar and its best features.

A: Oscar is all about upscale cooking and located in one of the tallest skyscrapers in the heart of Jakarta. With its contemporary décor and unique modern European dishes, Oscar is the ultimate place to have an unforgettable dining experience.

: What is your cooking style and what do you love the most about cooking in that style?

A: I may be young, but I would say that I am biased towards the French style of cooking. In my opinion, it is elegant in both taste and presentation. I love planning a dish, applying the techniques, and creating wonderful dishes through my style.

: How do you handle the stress of a high demand kitchen, especially on busy evenings such as Valentine’s Day?

A: The key, I believe, may sound frivolous because it is so simple. Avoid stress by having good preparation before the event and make sure that all the team members know their roles.

: Of everything that you’ve created, share with us your best dish of all time and why?

A: Black King Fish. It is a fatty fish complemented by my yuzu beurre blanc sauce’s acidity, making it very well balanced and a delight on your palate.

: If given the once-in-a-lifetime chance, which restaurant in the world would you like to try and why?

A: There can be only one answer: L’Atelier de Joël Robuchon. It could be any one of his restaurants, but dining in Paris where it all started would be a dream. I admire Chef Robuchon’s attention to detail, and just looking at the pictures of his creations makes my stomach growl.

Oscar

(altitudejakarta.com)

@oscar.altitude

• Black King Fish Oscar

HIGHLIGHTS

• Hokkaido scallops

• Prawn puffs

DENNIS RAY

AMAURY BELKHANFAR

SOFITEL BALI NUSA DUA BEACH RESORT

Situated along the white sand beach of Nusa Dua is Sofitel Bali Nusa Dua Beach Resort. The luxurious destination seamlessly blends French magnificence with warm Balinese hospitality, resulting in an unrivalled venue to remember. A majestic sight in the manicured Nusa Dua tourism complex, the sophisticated retreat goes big with 413 lavish rooms, suites and villas, equipped with high-end comfort, five-star amenities, topnotch facilities and bespoke service.

Every Sofitel resort is always renowned for its award-winning, high-quality F&B options. Sofitel Bali’s eclectic set of dining options comprises three restaurants, two bars and a club lounge. Helming the culinary team is Executive Chef Amaury Belkhanfar, a relatively young chef who learned to cook with his mother when he was younger.

In the heart of the expansive Sofitel Bali Nusa Dua Beach Resort is Kwee Zeen, the flagship all-day dining restaurant. Serving a wide selection of Pan-Asian cuisine, the hawker-style restaurant serves up a feast. Vibrant colours adorn the area, with ateliers offering buffet-style menus ranging from Chinese, Singaporean, and Japanese to Indonesian cuisine. In addition to the buffet, the restaurant also has an à la carte menu with dishes

inspired by traditional delicacies, such as bebek suna cekuh and ayam guling, while the One-Meter Platter is a selection of traditional Indonesian treats.

Meanwhile, the newly revamped Cucina transports guests to the sunny, breezy Italian Riviera. Offering an exceptional Mediterranean wining and dining experience, the restaurant serves the finest and heartiest of Italian fare. Cucina’s Magnifique brunch every Sunday is also highly popular for obvious reasons:

the bountiful divine delicacies and the inimitable ambience. Keep an eye on the chef's special dishes that are not listed on the à la carte menu, such as pâté en croute, marbled foie gras terrine and glazed short ribs New York-style.

For a quintessential tropical dining experience, head to Toya Beach Bar & Grill, where you can enjoy grilled and barbeque dishes. L’Oh Pool Bar serves tasty bites and creative cocktails by the pool, while you can also have a low-key good time at Le Bar in the lobby.

MARBLED FOIE GRAS TERRINE

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: Would you share with our readers a little about your culinary journey so far?

A: My culinary journey has always been a passion. I have been cooking since I was very young and loved helping my mother in the kitchen. Looking at her transforming ingredients through a simple method of cooking into a delicious dish to be served at the table was really fascinating and inspiring. From those precious moments, my passion for cooking was born. I started studying culinary arts when I was 15 years old, before pursuing my culinary career in France, London, New York, Geneva and Asia.

: You are lucky enough to have been able to cook for high-profile figures, such as President Barack Obama and President Emmanuel Macron. Was it nerve-wracking for you, and how long did it take for you to plan a special menu for them?

A: To deliver the best meal for our distinguished guests, such as heads of state, takes time and many procedures must be followed. We have to design the menu based on all their requirements, preferences and special dietary needs, while ensuring we have approval from their protocol teams. Once approved, we have to conduct a food tasting and plating mock-up for further approval. Changes will have to be made, adjusting to their needs and requirements until we have the final approval.

: As a chef, you have held positions in both mid-sized boutique hotels and large five-star hotels with a significant number of restaurants, events and catering; which do you prefer and why?

A: I believe all types of dining facilities have their own challenges and serve different purposes, though ultimately for the same role. A mid-sized boutique hotel allows for experimentation with recipes and creating new dishes. Meanwhile, a large five-star hotel requires more focus on organising, leading and managing resources. I believe it is good to experience everything to be a well-groomed leader

: What are the most important factors or philosophies in your career and in the kitchen?

A: To be physically and mentally strong. Being in the kitchen is all about challenges and high pressure. Being passionate,

• Pâté en croute

ambitious, and adaptable, while remaining humane and having fun are the keys to success in this industry.

: As someone who has been cooking since a young age, do you still include some of your childhood influences in your dishes?

A:  My cooking personality is shaped from my childhood, which has influenced my character, my cooking style, and the spices I use. My entire journey, and especially my childhood, continues to inspire me until today.

: What’s the biggest challenge you’ve come across so far during your time at Sofitel Bali Nusa Dua Beach Resort?

A: I knew that joining the famous, successful Sofitel Bali Nusa Dua Beach Resort with its big family would impose exciting challenges. I believe in perseverance, taking full ownership of the responsibilities and delivering the expected results. This to me is essential.

• Marbled foie gras terrine

• Glazed short ribs New York-style

: We keep hearing people raving about the Sunday brunch at Sofitel Bali Nusa Dua Beach Resort. How much hard work does it take to plan a large spread of food like this?

A: The pressure to bring back the Sunday brunch at the Sofitel Bali Nusa Dua Beach Resort has been very high. It was one of the most famous and busiest brunches on the island. I wanted to put my vision into the food, while at the same time showcasing the talent of all our senior chefs. We worked on it for a few weeks, including tasting and trial and error until we found the perfect formula.

: You’ve been through quite a journey as a chef, what future goals do you have that you still want to achieve?

A: I want to continue enjoying myself as a chef, discovering ingredients, and exploring recipes from various countries and cultures. I have achieved that already, but the journey shall continue.

Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

@sofitelbalinusadua

AMAURY BELKHANFAR

MARCO MEDAGLIA INTERCONTINENTAL BALI RESORT

Sitting along the famous Jimbaran Bay, InterContinental Bali Resort is the epitome of Indonesian hospitality meeting five-star luxury. Secluded within an exclusive compound on Bali’s southern coast, the resort is blessed with an endless stretch of white sandy beach and sits amid a 14-hectare tropical landscape featuring ornamental ponds, a winding lagoon, six swimming pools, hand-hewn stonework and timeless elements of traditional Balinese architecture.

With a strong sensitivity for the surrounding environment and respect for the island’s rich culture, the resort has an alluring appeal with enough versatility to cater to the needs of couples, families and business travellers alike. One of the most impressive facilities that guests can find is the wide range of dining venues on offer, helmed by Culinary Director Marco Medaglia.

Italian-born Chef Marco’s strong bond with the culinary arts and his passion for cooking has seen him follow the flavours of the world to places like Los Angeles, Hong Kong, Dubai and Indonesia.

Bringing his illustrious work experience to Bali, at InterContinental Bali Resort discerning diners are spoiled for choice with five distinct dining venues. Overlooking the water gardens and lotus ponds, breakfast is a daily treat at Taman Gita. Featuring a diverse selection of Balinese, Indonesian, Japanese and western dishes on a magnificently displayed buffet, starting

your day here is the ultimate culinary delight. Meanwhile, located near the resort’s traditional Balinese temple, you’ll find KO Japanese Restaurant, a relaxed eatery generously spread out in three separate areas. Here, guests can enjoy the finest traditional Japanese dishes, including teppanyaki, sushi and sashimi, tempura, yakitori and more.

For more refined dining and wining, diners don’t have to go far to find delicious Mediterranean dishes and daring drinks at the resort’s Bella Cucina restaurant, where your palate will be pampered with refined cuisine. For a more authentic local ambience, visit Jimbaran Garden or enjoy the sunset hour at Sunset Beach Bar & Grill to bask in good music from a DJ, tantalising tipples and the unmistakable oceanfront vibe, where you can unwind and soak in tranquillity with your feet in the sands.

Enjoy the privileges of the InterContinental Bali Resort for a memorable holiday on the Island of the Gods with lots of fun with your family and loved ones.

: Today you are the culinary director for one of Asia’s finest resorts, but what first enticed you into the kitchen?

A: I could say it all happened because of a coincidence. When I was a kid, my grandmother was a chef, and I spent a lot of time playing around the corridors of the kitchen while waiting for my parents to pick me up after work. As I got older, being a chef just came naturally to me because I had spent so much time watching and learning how to cook from my grandmother.

: You have worked in a lot of different countries with people of different nationalities. What do you think stands out when working here in Indonesia in terms of the people you work with?

A: Overall, I have always had a good time in the countries where I worked and built good professional relationships with everyone, even when we’re out of the kitchen. Indonesia is a special place for me, the people are lovely, always smiling and ready to help if you need it. The first time I came to Indonesia was in 2016, and I immediately fell in love with the people, maybe that is one of the reasons why I married one.

: As an Italian, have you tweaked any of your traditional recipes to suit Asian palates?

A: I do not believe that as a chef you have to change your recipes to satisfy everyone’s palates. My responsibility is to deliver good quality food using recipes that have been proven by professionals, or even by myself. Nowadays, diners are getting smarter about understanding good quality. That is one of

• Vitello tonnato

HIGHLIGHTS

• Lobster and ravioli

the reasons why they keep coming back to the restaurant. As a travelling chef, one of the challenges that I have faced in different countries is finding the right ingredients to create something authentic.

: How would you describe your cooking in a sentence?

A: Always trying to create something new that is tasty without being boring.

: And how about your cooking philosophy?

A: Abiding by tradition and finding new cooking techniques while paying the highest respect to authenticity and taste.

: Where do you think you’d be right now if you hadn’t pursued a culinary career?

A: I spent my childhood in the kitchen and started working in the industry when I was 13 years old; I don’t think I can question where or what I would be if I were not a chef. After many years, I still love what I do, and the fun never stops.

• Herb-crusted lamb loin

: Whilst living and working in Asia, have you discovered any new ingredients that you now love to cook with?

A: After many years of living abroad, especially in Asia, I don’t see the difference between traditional ingredients and the kinds of goods I can find in my hometown. It’s pretty much the same with speaking the mother language of the place you’re living in right now, gradually you’ll get used to the language and understand it better.

: So finally, for young budding chefs looking to follow in your footsteps, what advice would you give them to break into the industry?

A: You have to be driven by passion. Many chefs will say the same thing, but it is the truth. This job needs hard work and you will have many tough days and nights, but if you put your heart fully into what you do, you will get through all the obstacles easily.

InterContinental Bali Resort

(bali.intercontinental.com)

@intercontinentalbaliresort

MARCO MEDAGLIA

DAVID GAVIN SUNDARA AT FOUR SEASONS RESORT BALI AT JIMBARAN BAY

Arefined restaurant, creative bar and an idyllic beach club, Sundara has won hearts and followers since the get-go. Ideally nestled in the serene neighbourhood of Jimbaran, boasting a lengthy infinity pool and the soothing sights of Jimbaran Beach and the Indian Ocean, Sundara always places the food and beverage quality as top priority. The sophisticated, yet relaxing, casual ambience completes the experience.

Late last year, the dining and drinking destination welcomed a new leader in the

kitchen, Chef de Cuisine David Gavin. The Swedish-born chef, however, is not a new name on the island’s thriving culinary scene, previously working for a much-coveted fine dining establishment in Bali. With his arrival, David brought along new ideas to refresh the Sundara menu.

With his fondness for Indonesia, David is heavily inspired by local flavours, exotic spices from across the archipelago, and high-quality locally sourced ingredients to craft his dishes. Add to that the authentic raw flame-oriented cooking methods, such

as roasting, grilling and smoking to honour the neighbourhood Jimbaran barbecue culture, and diners should be prepared to be gastronomically enchanted.

Juxtaposing refined French techniques and presentation with genuine Indonesian ingredients and recipes, David and the culinary team present divine delicacies, such as the juicy, crispy baby pig with snakefruit chutney; smoked Australian wagyu brisket with fresh green peppercorns from north Ubud and roasted local sweet potato; and salmon cured in kelp with

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Indonesian vierge sauce, smoked avocado and fresh herbs.

Embracing how the island is home to so many fresh and unique ingredients and how the local chefs can use 20 different spices in a single dish, such as cinnamon, star anise, cloves, nutmeg and more, David aims to incorporate as many local fruits, spices and seafood varieties as possible to serve meals with ingredients that are true to Indonesia.

: What is the biggest challenge you’ve come across when refreshing the concept for Sundara, and how did you overcome it?

A: As with many restaurants, consistency is one of our biggest challenges. We have a couple of new chefs on the team and a

HIGHLIGHTS

• Crispy baby pig with snakefruit chutney

• Squid risotto

• Salmon cured in kelp with Indonesian vierge sauce

new menu, so we are currently focusing on staff training. Another challenge is finding suppliers who can deliver the best produce consistently when we need it.

: Where do you usually get your inspiration for your culinary creations?

A: I like to stroll around markets and speak to suppliers to find great products, as well as eat out, read, and ask staff about food traditions and what they eat at home, but inspiration can come from anywhere and anything.

: What do you think is the key to being a successful/great chef?

A: Being patient (I’m constantly working on this!); spending time in the kitchen; and being open-minded and curious enough to continue learning.

: How would you describe your career journey in the culinary industry?

A: In one word: fantastic! I started working in Sweden as a teenager and have worked in many kitchens over the years. Now I’m working in this beautiful setting alongside some of the best chefs in Bali, so it’s been an interesting journey.

: What advice would you give to those who would like to get into the industry?

A: Work in restaurants with great chefs and learn from them, listen and always be open to learning. Move abroad, work in many different restaurants, and try new things. Sundara at Four Seasons Resort Bali at Jimbaran Bay (sundarabali.com)

@sundarabali

DAVID GAVIN

GRILLED MEAT

ANDRES BECERRA & GERMAN RINCON SANTANERA

Santanera is a Canggu destination that offers not only meticulously crafted cuisine and creative cocktails but also a chic and welcoming ambience – one that makes you want to stay and lose track of time. Standing three-stories high amidst the trendy shops and rice fields, Santanera is the place to be in Canggu.

The restaurant was born from the collaborative efforts of nine friends with various skills and the same vision, including two skilled chefs – Andres Beccera and German Rincon. Coming all the way from Colombia, the chefs have brought along their experience, expertise and enlightening inspirations from their travels around the world, infusing European, Mediterranean and Latin American flavours to Santanera’s menu.

When it comes to the culinary selection, Santanera encourages guests to share good food with good friends by offering a rich variety of flavours that complement one another in large portions. If you’re having difficulty making up your mind, opt for the set menu and let the team craft it all for you.

A fresh and fragrant homemade sourdough makes an appetising start as a perfect companion to the umami mahi-mahi tarama, or the lush jamon Iberico. Whet your appetite with the bocados – light bites – selection, offering delicacies like the popular scallop tartelette with salmon roe, tapioca pearls and jalapeño emulsion; or the baby squid with black garlic mole on plantain crackers.

Dishes like the hamachi ceviche and the dry-aged bass grouper with clams showcase the freshness of the ingredients, showing

how the culinary team respects authentic flavours. However, the four-week dry-aged duck deserves its own recognition, with its tender, succulent texture complemented by the perfectly crunchy duck skin. The dish is served with charred beetroot, mole rosa and hibiscus, creating a perfect balance of flavours and textures.

Stylish and atmospheric, Santanera exudes the promise of an unforgettable night. The cosy bohemian-chic-style dining area on the

first floor is ideal for a celebratory dinner or simply a quality meal with friends and family, with the sultry bar taking centre stage. For something more intimate, the dining area continues to the second floor. The evening does not stop after the desserts. The Terraza on the rooftop is where you continue the fun, with great music, festive companions and endless potent tipples in an idyllic open-air setting.

: Where do you get your inspirations for your culinary creations?

A: The spark can be from many things, such as an ingredient, a taste, a smell, a texture, something I ate or a cookbook that I’m going through. Creating dishes for Santanera for me is about trying to find the balance between my Colombian heritage and my Spanish cooking experience. I find creativity to be one of the best aspects of being a chef, obtaining a raw product from a farmer, respecting it and transforming it into something else is one of the most rewarding parts of being a chef. Don’t get me wrong, 90 percent of the ideas that we try end up in failure, at least at the beginning, but this is just part of the creative process and it’s also what keeps us pushing to be better than we were the day before.

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G: I am inspired by different experiences I’ve had, such as travelling, the flavours of South America, my grandma’s recipes, restaurants where I’ve worked in Australia and Colombia, and restaurants I’ve visited around the world. Inspiration also comes from the most random places, like spontaneous ideas to combine flavours in order to create a dish.

: How would you describe your journey in the culinary industry?

A: My family has a restaurant up in the hills, 20 minutes out of Bogota, and my father is a chef, so naturally I was born into the hospitality industry. Growing up I had the opportunity to witness how much hard work and effort chefs put into satisfying others – which is now one of the aspects of my job that I’m most passionate about. Movida has been the most influential place for me as a chef, and where I grew the most in my career. I also had the opportunity to complete some stages at Relae and Els Casals, both were pivotal learning experiences for me too, teaching me the important connection between farming and cooking.

G: I’d describe my culinary journey as an adventure that has brought me to many different places around the world, always learning something new, and giving me a chance to apply my knowledge. It has definitely been a crazy time with a lot of hard work too, however I’m so thrilled to have experienced all these years in the culinary industry and hopefully have many more to come.

: What has been the most rewarding / memorable moment in your career?

A: I think what we have achieved in the last 12 months at Santanera has been the most rewarding part of my career – being able to utilise the experience and knowledge that I have built over my cooking career in the restaurant and seeing it grow and develop has been incredibly rewarding. The most memorable moments for me are probably working alongside some amazing people and chefs over the years, from Christian Puglisi from Relae and René Redzepi from Noma, to Frank Camorra and all the talented chefs who came through the doors while I was working at Movida. Last but not least, of course, is working

with German, one of my best friends, at Santanera, as well as every past and present kitchen staff member who has contributed to what the restaurant is today.

G: I have had many rewarding moments in my career. Personally, I think it was when I was promoted in the kitchen, starting from the bottom and working to the top, or when I have created a master dish. One of the most fulfilling moments is when I see people’s reactions trying a dish I’ve created; if you see them nod their heads it means you are winning!

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

A: Like anything in life, discipline, organisation, consistency and, of course, passion.

G: For me what comes first is love and passion for what you do. Without that, it is impossible to succeed. Saying that though, consistency, hard work and creativity will make you a good chef.

: Is there any new or upcoming update from Santanera that you can share with us?

A: We are always striving to be better and refine what we do, so the menu at Santanera is always evolving. After one year of being open we are finding our feet, we have a team of passionate, dedicated chefs that understand what we are about. This year we are planning to do more events and collaborations around Indonesia and Singapore to promote the Santanera name across the country and the region. We are also planning to open for lunch this year, so we are working on a slightly different concept to the one we have for dinner.

G: At Santanera we are always improving our dishes and creating new ones, often rotating the menu. We have our Terraza now, where we offer snacks and bites to be served with a cocktail or a glass of wine while you enjoy the sunset. We are also working on a lunch menu… coming soon. Santanera (santanerabali.com)

@santanerabali

• Dry-aged duck

• Scallop and salmon roe tartelette

• Char-grilled octopus

ANDRES BECERRA & GERMAN RINCON

SANDRO MEDRANO

TENKAI JAPANESE NIKKEI RESTAURANT AT PADMA RESORT LEGIAN

home in Lima, Peru. Add to that his penchant for the delicate art of Japanese cuisine and Sandro is in his element when it comes to Nikkei cuisine – the amalgamation of Japanese and Peruvian flavours.

With the presence of Sandro in the restaurant, Tenkai’s menu has expanded to showcase Nikkei delicacies, in addition to Japanese fare – focusing on the freshness and quality of the ingredients. Classic Peruvian culinary delights line the menu, with dishes such as ceviche, tiradito, maki Nikkei, nigiri Nikkei, robata anticuchos and a wide array of main courses.

A Lo Nikkei is a favourite ceviche, showcasing fresh tuna, chilli panka, tamarind tiger’s milk, soy sauce, wakame, katsuobushi and tobiko. For a unique local twist, opt for the A Lo Indo, with raw salmon ceviche, sweet mango, rocoto sambal, coconut tiger’s milk, cucumber, quinoa pop and kecombrang.

For diners who have a soft spot for easy light bites, the robata anticuchos selection is definitely appetising, offering Peruvianstyle skewers with ingredients from land and sea. Choose from beef tenderloin, chicken, salmon, octopus, shrimp, asparagus, quail egg, or shiitake mushroom, and enjoy with special sauces from Sandro’s own recipes.

Moving on to the main dishes, the arroz con pato sees duck breast on Japanese rice

Amidst the vibrant Legian area, Padma Resort Legian sits pretty, offering a heavenly sanctuary to unwind and rejuvenate for more than 30 years. Known for its expansive familyfriendly accommodations and top-notch facilities, the resort is also much loved for its curated dining destinations, including the legendary establishment Tenkai Japanese Nikkei Restaurant.

Providing a zen oasis with a Japanese tea garden-style ambience, the restaurant has been serving Japanese favourites to loyal customers for years. Recently, the restaurant welcomed Peruvian Chef Sandro Medrano, who brought along the exquisite flavours of Nikkei to the menu.

Sandro first honed his skills when he was a little boy helping his mother preparing traditional Peruvian dishes at his childhood

TIRADITO SHIROMI

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with coriander and pumpkin puree – a harmonious combination of meat and the pungent flavour of kemangi rice. Try more Nikkei delights in dishes like the Tako Quinomar – an octopus dish braised in rocoto chilli oyster sauce with quinoa stew, or Nikuseco – short rib stew, coriander curry sauce, black bean stew, jicama and mushroom.

: What made you decide to get into the culinary industry?

A: It was a coincidence, I studied medicine in Peru, and suddenly had to take a short course in gastronomy. Step by step, I fell in love with this art. My family has always been my biggest inspiration. I want to make my wife happy for all that we have achieved together. Along with my mom and my siblings, she is my biggest support. They have inspired me to pursue a career in the culinary industry.

• A Lo Nikkei

HIGHLIGHTS

• Tiradito Shiromi

• Arroz con pato

: When did your interest in cooking start?

A: My mother used to have a small food stand at a university in Peru when I was 13 years old. I helped her with the preparations, grocery, suppliers, and I learned to handle my own budget. I saw how my mum’s hands created magic in the form of amazing food. The people around her are always happy because of her food, and how she smiles and has fun. That world was attractive to me and without realising I began to get involved in the kitchen on a daily basis.

: Why do you love this industry?

A: When I cook I feel like I am in my own world with my own rules, so I encourage myself to never give up and to be free to develop my creativity. This career is challenging, and sometimes I have been underestimated, but when I see someone smiling and saying that they love my food, it

makes it all worth it. The positive comments give good encouragement and I believe I can share that feeling with my team and everyone I care about.

: How did you develop your skill and knowledge in this industry?

A: I’ve travelled and worked around America and Asia, working with great professionals. I’ve visited Michelin-starred restaurants in Japan, Thailand, Singapore, Brazil, Mexico. I’ve worked with great chefs from Uruguay, Indonesia, Qatar, Chile, Brazil, Argentina, Colombia and Mexico. Last but not least, I love to visit markets. That is the way to learn more about the culinary arts in each country I’ve visited and lived in.

: Why Nikkei food?

A: Nikkei food is a fusion cuisine between Japanese and Peruvian flavours. Japanese food is all about technique, respect, precision and patience, while Peruvian food is colourful, tasteful and multicultural.

I’m interested in Nikkei because I like the fusion of cultures, and the idea of not having borders or barriers that limit us to socialise as humans. I think food is a way to get closer to each other by sharing and learning from each other. I also think Nikkei is a way to feel close to my country and traditions.

: What is unique about Nikkei cuisine?

A: The marinades and dressings we use to enhance flavours. For example, in ceviche we use the Japanese sashimi technique to cut the fish, and then we use vegetables, lime and kombu dashi to marinate the fish. All the ingredients enhance the flavour and texture of the fish with umami flavour.

: What are the most important elements in Nikkei cuisine?

A: Lime, coriander and chillies, but for me the most important thing is the way to combine the ingredients in harmony and perfect balance.

: What do you want to deliver to the diners through this Nikkei cuisine?

A: A new unique experience in Bali that highlights aroma, textures and new flavours incorporated with local products and techniques.

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

@tenkaibali

SANDRO MEDRANO

CARLOS BARVO MISS FISH

From the outside, Miss Fish doesn’t give much away. The façade is sleek with clean lines resembling waves or kelp and there’s no flashy neon board or any signage to hint at what is being offered inside. However, considering its location on Jalan Raya Semat in Bali’s Canggu area – known for popular dining and drinking establishments – those in the know would understand that there is an enlightening culinary experience to be discovered at Miss Fish.

Stepping in to Miss Fish is like entering a glamorous getaway. The interior is elegant, combining sultry colours and lush materials that show pure class. Inside, guests can find the Omakase Bar, the Patio, and the Lounge – each offering a journey that you and your palate won’t forget.

Helmed by passionate Executive Chef Carlos Barvo, Miss Fish draws inspiration from the delicate art of Japanese cuisine, infusing a modern culinary concept and incorporating gastronomic influences from Europe and Latin America. The result is a modern Japanese dining destination with a thoughtfully innovative menu.

Start your evening at the Omakase Bar – the space is limited, so reservations are paramount. You can also enjoy your meal in the Patio or the Lounge, but a front-row seat at the bar to watch the culinary wizards is the way to go. Sit along with 11 other diners at the Omakase Bar and enjoy the culinary

ride crafted and served by Carlos and his talented culinary team.

Diners can see first-hand how the talented chefs use the philosophy and discipline of a Japanese kitchen to respect the ingredients. Using only the freshest and best quality ingredients, the dishes are simple, letting each produce shine and complement the others without losing its character.

Miss Fish takes pride in its Edomae-style sushi rolls that are made à la minute to ensure each element of the roll maintains its quality and to avoid soggy nori. Another stellar dish to try is the symphony of flavours and textures that is the Tom Yum Shiromi with its baby starfruit, tom yum vinaigrette, lime oil, coriander, green onion

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TORO HAND ROLL

and marinated shiitake. The unforgettable star, however, is the Foie Gras Giomaki, a luscious ensemble of sushi rice, tuna, truffle cream cheese, brûléed brown sugar, torched foie gras and sea salt.

Extend the evening at Miss Fish lounge, a seductive venue with the promise of a night to remember. Choose from the Japaneseinspired classic cocktails, or opt for a creative concoction from the signature cocktails section. The venue also presents curated live music every week to set the mood.

: How would you define Miss Fish in your own words?

A: Miss Fish is a modern Japanese gastronomic concept, with European and Latin American influences.

: What is the biggest challenge you’ve come across while establishing the concept and menu for Miss Fish, and how did you overcome it?

A: The biggest challenge we found was the adaptation process from the Spanish supply chain, where you can find almost any ingredient with the best of the best quality in the world, to the Balinese market, which requires more anticipation and imports for a lot of the premium items.

: Where do you usually get your inspirations for your culinary creations?

A: The creative process is extremely variable, some of our creations come from very traditional procedures in Japanese culinary arts, but others are moments of creativity that come to our mind by

watching other chef’s preparations, and by watching documentaries and experimenting with new, endemic ingredients; all of these elements combined help us to create such an innovative menu.

: What do you think is the key to be a successful chef?

A: Of course, there are lots of basic skills that a chef must have, like discipline, passion, meticulousness, cleanliness, and many others. But after many years in this industry, I’ve realised that the most important factor is the people that you surround yourself with, because your team really makes that success possible; without them you are just a creator of plates. With all that, and driven by your passion for food and making people enjoy flavours, you have all the keys to become a successful chef.

: What is the most memorable moment in your career?

A: My career has given me lots of amazing moments, happiness, success, personal and professional recognition, and many more feelings through the years. However, the top memory for me is being the personal chef for Neymar’s 25th birthday in Barcelona, and being able to cook for some of my idols, like Lionel Messi, Shakira, Juan Luis Guerra, and many more.

: How would you describe your career journey in the culinary industry?

A: This has been a crazy journey, but most of it has been possible due to hard work, a clear vision of my goals, and finding my own place in the industry.

: What advice would you give to those who would like to get into the industry?

A: For anyone who would like to get in the culinary and hospitality industry, I would recommend they get an education first. And by education I do not mean you must go to culinary school, but to wisely choose their first jobs as these greatly influence and impact our journey. Once they have their foundation, then they should follow their passion and instinct.

Miss Fish (missfishbali.com)

@missfishbali

• Toro hand roll

• Foie Gras Giomaki

• Sakoshi Bay Oysters

CARLOS BARVO HIGHLIGHTS

SEBASTIAN ARNOLD

THE WESTIN RESORT & SPA UBUD, BALI

Located in the quieter part of Ubud and surrounded by lush tropical jungle, The Westin Resort & Spa Ubud, Bali is the perfect place to switch off and refresh the mind from bustling daily life. A five-star property that puts wellness above everything, the resort embraces nature at every turn, from the open-air lobby to the three decks and infinity pool overlooking the Wos River valley.

The Westin Resort & Spa Ubud, Bali invites guests to next-level comfort and wellness through the brand’s Six Pillars of Wellbeing. To make sure every guest gets to fully experience the wellness philosophy of the resort, two distinct dining concepts are on offer for an eatwell philosophy.

At the helm of the culinary team is Executive Chef Sebastian Arnold, who was born in Germany and brought 20 years of cooking experience to the Island of the Gods. With his new role in Ubud, he oversees all the culinary operations, brand programmes, quality and hygiene assurance and business strategies for the

Food and Beverage department, while also introducing more farm-to-table concepts into each menu at both dining venues.

For guests looking to fuel up in the morning, head over to Tabia Restaurant, which offers international cuisine and local specialities along with a selection of healthy dishes from

Westin’s Eat Well menu within an expansive indoor-and-outdoor space. Delectable eats include grilled chicken salad, gado-gado, sop buntut, and a selection of burgers and sandwiches, with local and international favourites ranging from nasi goreng to pasta and pan-fried mahi-mahi.

Meanwhile, Tall Trees offers a splendid dining experience complemented by an unrivalled view of the river and tropical forest. Tasty light bites, refreshing cocktails and drinks are available at The Lobby Bar which is set in a full bar concept with a smart design.

: You have over 20 years of experience in the culinary world. Can you briefly tell us some highlights of your career and how you ended up here?

HIGHLIGHTS

A: I started my career at my family’s business serving guests and helping my mother in the kitchen. From that experience, I decided to jump into the hospitality industry. After finishing culinary school, I went back to my hometown in Dresden, Germany. After some time, I decided to move to Munich and join the pre-opening team at NH Hotel and continued by joining Novotel. Later, I was offered a job in Oman as a sous chef, and after that, I went to Malaysia for two years, and now I am here in Ubud.

: How would you describe your cooking style?

A: I like to combine different cooking methods with my dishes. From slow cooking to modern cooking and using special garnishes to make it taste better. After living in Indonesia, I can easily say that

Indonesian cuisine is one of my favourites. The uniqueness of its flavours is very refreshing to my palate.

: What’s the most challenging aspect when it comes to refreshing the whole concept of a restaurant?

A: In my opinion, after the pandemic, the most noticeable change we have seen is how people are changing their lifestyle to become healthier, improve their quality of life and wellbeing. To amplify one of Westin’s Six Pillars of #EatWell, we offer a selection of healthy dishes from Westin’s Eat Well menu to support guests’ wellbeing and continue to apply the sustainability concept to all outlets.

: In your opinion, what does it take to be a great chef?

A: First and foremost, every successful chef must have a genuine love for food. Of course, every chef must also have a strong work ethic. Every chef must adapt to the high pressure and long hours. Also, a chef has to be a team player and able to collaborate effectively with the entire team, from the back to the front of the house.

: What advice can you give to budding chefs/restaurateurs who are striving to make their way in the culinary industry?

A: To be extremely passionate about working in the hospitality industry. A few times it might seem too tough and you might want to quit, but you need to remember that doing something you are so passionate about will give you the most joy in the end. Also, working as a chef, especially a travelling chef, gives you the chance to see other cultures and create new memories that will last a lifetime.

: Is it hard for you to find time for yourself, and what do you do to unwind?

A: Of course, it’s not easy. But, when I do have some time off, I usually use it to spend time with my partner and enjoy this beautiful island. I arrived on this island only a few months ago, so I haven’t had the chance to see everything. Secondly, I love to do sport as a way to relax and to clear my mind. The Westin Resort & Spa Ubud, Bali (westinubud.com)

@thewestinubud

• Grilled beef striploin steak

• Crispy skin salmon

• Chocolate molten cake

SEBASTIAN ARNOLD

ANDIKA ADAM

WHIM AT PRASANA BY ARJANI RESORTS

Situated in the serene tropical destination Prasana by Arjani Resorts, WHIM restaurant and bar is an elegant yet relaxed dining venue with a recently renewed concept of casual dining. Sitting atop the elevated and dramatic cliffs of Uluwatu, the restaurant prides itself in the magnificent natural views surrounding the premises: lush tropical gardens and the majestic Indian Ocean.

Helming the culinary team is Chef Andika Adam, bringing along with him years of experience in the culinary industry, as well as his undying passion for the art. With WHIM, Andika wants to provide a relaxed and intimate dining experience where diners can savour delectable contemporary western and Asian cuisine with modern and innovative twists. Quality is paramount at WHIM, using only the highest quality of ingredients sourced from local farmers and artisans.

Entering WHIM, diners will first be greeted by a classy bar, an ideal spot for an aperitif to whet the appetite. Take some time here and enjoy the creative concoctions the venue has to offer. With customer satisfaction as the top priority, the bar lets guests tailor their own drinks to suit their taste.

When it comes to the dining area, the outdoor seating offers an enchanting ambience. However, should you prefer the indoor seating, the open-air concept still brings the natural charms in. With the aim of making everyone feel welcome and satisfied, the curated menu showcases alltime favourites both from Indonesian and international culinary repertoires.

Indulge in comfort food like the buttermilk fried chicken with shichimi, yuzu mayonnaise, mixed herb and black tobiko; or caramelised toast with spiced pulled beef, onion marmalade, blue cheese, house pickle and chives. Or opt for something heartier, such as the wild salmon with cauliflower floret, courgette, baby carrot, potato pave and seaweed beurre blanc; or roast duck with tamarind chilli glaze, Asian greens, pickled beetroot and potato croquettes. Meat lovers will love the ribeye steak with Dijon potato puree, charred onion, dashi butter mushroom, soy beef reduction, peas and herb oil.

In addition to reconceptualising WHIM into an enticing dining experience, Andika also brings his passion project – Petit Gar Ç on. Starting out as a pastry chef, the talented chef revisited the art of baking during the height of lockdown, and as the world is returning to normal, he has brought a patisserie to the resort to complement WHIM.

After a delightful meal at WHIM, a sweet treat by Petit Gar Ç on sounds like a good idea. Opt for the Intense chocolate dessert, comprising dark chocolate cremeux, semi-dark chocolate crunch, milk chocolate Bavarois, white chocolate ganache, cocoa sponge and locally sourced sea salt from Amed.

: Can you share your career journey in the culinary arts so far?

A: My journey begun when I decided to get my hotel management degree in

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Switzerland. I ended up living there for five years, working in different restaurants, from casual to fine dining in five-star hotels. In 2011, I wanted to advance my career in the culinary industry by getting a grand diploma in French cuisine and pastry at Le Cordon Bleu in Paris. After two years of working in Paris, I decided to come back to Indonesia and joined Arjani Resorts, where I was part of the pre-opening team for their two properties. In 2022, I got the opportunity to take over the rebranded restaurant, WHIM.

: In your opinion, what does it take to be a great chef?

A: To be a great chef takes a lot of dedication, commitment, discipline and strong leadership.

: What is the most memorable moment in your career?

A: Getting positive feedback from customers has always been my favourite moment. But the most memorable moment was actually having celebrity chef Amandine Chaignot as my executive chef when I was working in Hotel Raphael Paris. I did not know she was one of the judges of French MasterChef until I saw her on television. She was such a great mentor, humble and willing to share her knowledge about modern French cuisine and pastry.

HIGHLIGHTS

• Caramelised toast

• Roast duck

• Intense chocolate dessert

: What about any big challenges you’ve come across and how did you overcome them?

A: Building a great team is a big challenge, especially when your team is from different cultural backgrounds. Communication is essential to ensure that the team pursue the same goal. Acknowledging their strengths, not their weaknesses, is important.

: What advice would you give to those who would like to get into the culinary industry?

A: It is not easy to get into the culinary industry. Passion is the key to love what you do. And when you do something from your heart, it will give you an outstanding result. Don’t be afraid to experiment, innovate, never stop learning and do your best!

WHIM at Prasana by Arjani Resorts (prasanabyarjaniresorts.com) @whimbyprasana

ANDIKA ADAM

COFFEE: ELEVATED

A relatively new player within the third-wave coffee shops in Jakarta, The Coffee Academïcs arrival is noteworthy, raising Indonesia’s coffee scene.

–

by Rizki Pradana

Founded over a decade ago in Hong Kong by Jennifer W.F. Liu in the heart of the port city’s retail mecca, Causeway Bay, The Coffee Academïcs reflects Jennifer’s deep love for coffee. The idea was simple: heralding world-class specialty coffee through exceptional brews, while curating a one-of-a-kind coffee house experience. The Coffee Academïcs’ basic principle is sourcing best quality beans from all over the world, roasting locally, while also remaining dedicated to education, training and innovation.

Fast forward a few years and The Coffee Academïcs has around 20 outlets in Hong Kong and another 19 spread all over Southeast Asia – including three in Indonesia. In 2021, The Coffee Academïcs’ first flagship store in Jakarta opened in Ashta District 8. Covering 330sqm of the building’s Senopati lobby, it has a prominent pastry section, comfortable seating and a staggering 183sqm of outdoor space. Retail concept idea by BLVEPRINT DESTINATIONS by Veri Setiady, the flagship store combines eye-pleasing tones of black, gold, and grey, while playing with geometric shapes and the textures of different materials, such as metal, wood, and marble.

The flagship store has all the best The Coffee Academïcs offerings, including its renowned signature lattes, such as Manuka (using Manuka honey from New Zealand), the Okinawa (brown sugar, Japanese style), and Jawa (local palm sugar and a hint of

pandan). And while the obvious main appeal is the coffee, The Coffee Academïcs flagship presents its coffee-making at the next level. Emphasising the brand’s educational side, it provides the Flight Experience, a one-on-one coffee brewing session led by a well-trained barista who serves guests the perfect cup of coffee, prepared and brewed before their eyes. That’s not all, the barista also explains and

shares their knowledge of the whole process, including why they use a preferred method or a particular blend. Getting a great cup of coffee may be a little complicated, but the overall experience is certainly eye-opening and worthwhile.

The Coffee Academïcs (theacademicsgroup.com)

@thecoffeeacademicsid

LOBSTER SANDWICH WITH CURLY FRIES COLD CRÉME ESPRESSO

Culinary Journey AN ELEVATED JAPANESE

Situated at the luxury Park Hyatt Jakarta, KITA Restaurant serves authentic Japanese flavours crafted with meticulous culinary techniques, a sophisticated ambience and unrivalled views.

–by Runi Indrani

LUNCH TRAY SET

Roam to the heart of Jakarta, to the serene, prestigious area of Menteng to be exact, and discover a destination of sophisticated opulence in Park Hyatt Jakarta. Since opening in mid2022, the hotel has been the talk of the town with its sleek elegance and world-class facilities and features.

Head up to the topmost storey, the 37th floor, and revel in the quintessential little Japan that is KITA Restaurant. Surrounded by magnificent views of the Jakarta skyline, the restaurant brings the authentic essence of modern Japanese cuisine to Indonesia’s capital city.

The hotel’s Japanese Executive Sous Chef Takeumi Hiraoka is at the helm, leading the highly skilled and meticulous culinary team in crafting the freshest premium ingredients to serve a variety of Japanese gastronomic delights, ranging from teppanyaki, shabu shabu and tempura, to robatayaki, sushi and sashimi.

The use of fresh ingredients is evident in KITA’s sushi and sashimi, boasting the best quality fish and seafood. Add to that the restaurant’s own fresh wasabi and shoyu and your omakase experience is guaranteed a memorable one. Meanwhile, the shabushabu showcases a wide range of ingredients, from the traditional to innovative. Choose

from three set menus and indulge in the restaurant’s special Japanese ponzu stock or spicy miso broth.

For something on the meatier side, the robatayaki and teppanyaki take pride in the premium Japanese, Australian and US beef. Make a big evening out of it by bringing your loved ones, or even business colleagues, and make the most of one of the two teppanyaki rooms accommodating up to nine diners each, with a connecting door should you need a bigger room, or the private room that seats 12.

The sake bar is an enticing pit stop before or after your meal. Imbibe in the bar’s exceptional array of Japanese-inspired cocktails and mocktails or go straight to the collection of finest sake, shochu and Japanese whisky. Wine connoisseurs will be entertained by the collection found in the restaurant’s curated wine cellar.

KITA Restaurant is not only a great dining destination, it also makes an ideal venue for private parties or intimate gatherings. The restaurant has nine stylishly designed private rooms with varied capacities to cater to different needs, including tatami rooms and a spacious VIP room with its own private kitchen. For special occasions, special set menus are crafted and guests can watch the chefs perform their art in front of their eyes.

The night is always young, so head to the 36th floor and relax at the hotel’s KITA Bar, offering outstanding elevated views on a broader dimension. Let the tunes from the resident DJs set the mood and get lost in the luminous metropolitan atmosphere.

KITA Restaurant at Park Hyatt Jakarta (parkhyattjakartarestaurants.com) @kita.restaurant

FIVE KINDS OF CHEF'S SELECTED SUSHI

Multi-sensory DINING IN UBUD

Launched late last year, Ambar at Mandapa, a Ritz-Carlton Reserve has quickly become the talk of the island. Elevating the bar scene in Ubud, this stylish venue not only offers amazing dining and drinking but also breathtaking views overlooking the lush tropical forest.

–by Rizky Adityo

For many years, Ubud has been one of the island’s popular culinary destinations, offering great dishes at simple warungs to fine dining venues. This small town, located only an hour away from bustling Seminyak, has been known as Bali’s arts and crafts centre for decades, but now tempts travellers from all over the world with its culinary offerings.

One of the town’s new dining venues is Ambar, a stylish restaurant at the luxurious Mandapa, a Ritz-Carlton Reserve, one of the most recognisable resorts in the world. Located adjacent to the resort’s lobby, Ambar at Mandapa elevates your senses to new heights and is a haven for cocktail and gastronomy enthusiasts who seek an uplifting dining experience.

Ambar boasts an elegant open space with wooden elements, surrounded by greenery, while the outdoor deck is the perfect place to take scenic moments to a new level, especially during the golden hour, with views overlooking the abundant lush forest of Mandapa village. Accommodating up to 60 people, Ambar is a celebration of Bali’s rich flavours paired with the traditional beverage and culinary techniques of Japan. It is the destination to explore the reimagined creativity

behind the handcrafted cocktails and Japanese fusion gastronomy.

Speaking of creativity, Ambar’s concept was curated in collaboration with Singaporebased Proof Creative, an award-winning hospitality consultancy created by leaders and ambassadors for the Second Golden

Age of Fine Drinking, who anchor the intersection of Balinese ingredients and Japanese culinary techniques with Ambar.

The inspiring drinks menu is designed specifically to ignite the taste buds with various tasting options, such as Belantara, an Ubud-focused cocktail menu that includes Yuzu Negroni, Sarapan Reviver and Koko Kohi. These creations incorporate handpicked hyperlocal herbs, fruits and spices from the surrounding forest. The Fruits of the Forest menu features a selection of classic cocktails with unique twists and eclectic spirits that allows guests to sample variants of Gin & Tonic and Tropical Aged Cocktails. Meanwhile, The Canopy Collection consists of a list of unique spirits that are the speciality of Ambar and which constantly evolves to keep the creativity flowing.

Complementing the handcrafted cocktails, guests can also indulge in Japanese fusion gastronomy, such as Udang Salad comprising crispy prawn topped with tonkatsu served with green soya olive oil. The Toro Tartare is also a big hit made up of fatty tuna served with ginger, spring onion, egg yolk and avruga pearls. For something refreshing, the sweet delights selection includes matcha mascarpone cream puff, strawberry mochi ice cream sandwich and more.

Ambar

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

@ambaratmandapa

GOLDEN LAVA CAKE

The Suite Life of WHITE ROCK

A new lifestyle destination with great flavours, a cool vibe, curated music and events.

–

by Runi Indrani

The thing about being on a gorgeous tropical island like Bali is that most of the lifestyle destinations boast sprawling ocean views, in addition to delightful dining offerings, creative cocktails and curated music. Among the vibrant venues the island has to offer, White Rock Beach Club is a refreshing addition.

Picturesquely nestled along the dramatic cliffs of Melasti Beach on the southern Bali coast, White Rock Beach Club spans across 7,500sqm, offering lengthy infinity swimming pools edged by luscious day beds, a pumping bar and an expansive chic dining area. Taking the beach club game to another level, the club invites guests to make the most of its Party Suites.

Each of the 10 lavish Party Suites offers comfortably plush seating, floor-to-ceiling windows that overlook the beach club, a spacious balcony, and most importantly, state-of-the-art audio technology that connects to the live music or DJ performances on the stage outside, in addition to karaoke equipment.

With all the fantastic features White Rock Beach Club has to offer, the venue does not forget to focus on the flavours of the dining and drinking offerings. The restaurant serves a wide range of western delights and special-themed international delicacies, as well as Indonesian favourites like nasi goreng kambing and klepon cake. Offering delectable choices that come in big portions, the food is ideal for quality time with a group of friends or family – because after all, sharing is caring.

The Caesar salad is served with sous-vide egg and a generous pouring of Caesar dressing, great to kick off the feast. Indulge in light bites like the baby squid karaage with wasabi mayo, rock fries with truffle oil and beef chilli topping, or the chicken popcorn with sweet and spicy Thai sauce, among others.

Continue with the pizza selection, with the White Rock Special being the favourite –topped with lush, homemade burrata. The wild mushroom pizza is also a divine choice, with creamy truffle mushroom, truffle oil, creamy mascarpone, mozzarella cheese mushroom duxelle and truffle mayo.

Amp up the appetite with the pan-seared salmon teriyaki, served with mashed potatoes, miso coconut puree, asparagus tempura and king oyster mushrooms; squid ink fried rice topped with tobiko, sous-vide egg and fresh coriander; or the spaghetti alle vongole. To

match the beachside vibe, the burger selection is also worth watching. The Rock ‘N Burger is the star of the section, with juicy beef patty, fried mushroom tempura, pickled gherkin, caramelised onions, cheddar cheese, smoked paprika mayo and all the trimmings.

After all the exquisite culinary creations, quench your thirst with White Rock’s beverage selection. In addition to the classic cocktails and the usual suspects like coffee, tea and fresh juices, the bar offers Bartender Creations. The highlighted signature of the section is Angel Hill with gin, mint syrup, strawberry, raspberry, elderflower syrup, lemon juice and sparkling wine. Don’t miss fun options, like the Candy Crush Martini with bubble gum gin, dry martini, lychee syrup, apple juice, cotton candy, and more! White Rock Beach Club

(whiterockbali.com)

@whiterockbeachclub

MIXED BERRY CRUSH

Captivating KOKOKAN

With picture-perfect surroundings, a creative culinary team and a comprehensively curated menu, this restaurant at Kappa Senses Ubud is definitely one to watch.

–by Runi Indrani

SINGAPOREAN BLACK PEPPER CHILI CRAB

Recently opened, Kappa Senses Ubud is a heavenly destination situated in the verdant area of Ubud, offering a wholesome sanctuary with facilities to relax and rejuvenate. One of the highlights is Kokokan, an epicurean haven serving exquisitely crafted dishes with special attention to quality.

Kokokan has indoor and outdoor seating areas that accommodate up to 84 diners, each boasts a different, enchanting ambience. The indoor seating is lined with a lengthy, swanky bar – ready to serve you a sundowner, apéritif, or nightcap of your choice. Inside, exuding class while still being warm and welcoming, the plush chairs and wooden accents are complemented by the crystal chandeliers and marble floor and counter. Floor-to-ceiling windows frame the dining area, bringing the magnificent views outside in.

Make the most of the terrace dining area, especially on a beautiful day, and bask in the gentle breeze and the sprawling rice paddies that surround the premises. This area is ideal for an ambient sunset session, and even more charming in the evening, when you can catch a rare glimpse of fireflies.

Kokokan’s kitchen team incorporates the latest meticulous culinary techniques to prepare the food. The best quality, locally sourced ingredients are crafted and presented in an alluring way, resulting in curated Asian specialty dishes that are as delectable as they are visually enticing. Add to that the state-of-the-art kitchen equipment and skilled team, and diners are

guaranteed a memorable meal at Kokokan, which is open daily from 3pm to 10.30pm.

Start the culinary journey with Indonesia’s own favourite salad, gado gado in peanut sauce. The vegetables are sourced directly from the resort’s permaculture garden, including green beans, cabbage and bean sprouts. Another light option to start your meal is the Vietnamese rice paper rolls. Other starters offer delicacies that are on the richer side in terms of flavours and textures, such as the Thai tom yum

goong, Malaysian butter prawn, or the Singaporean Katong laksa.

On the main section of the menu, the Indonesian combo of pepes steals the spotlight. Pepes is a Sundanese cooking method that uses banana leaves to wrap spice-stuffed protein before grilling it to get a tender texture and fragrant flavours. This dish serves four kinds of pepes, including fish, chicken, pork, as well as tofu and mixed vegetables.

All-time favourites like Indonesian beef rendang and babi guling, Thai tom kha kai and Singaporean Hainanese chicken rice are also a must-try. Another highlight is the Singaporean black pepper chilli crab, cracked and cooked in semi-thick gravy, stir-fried in a sweet and savoury tomatoand-chilli-based paste.

Complete the experience with traditional Indonesian desserts. For something refreshing, opt for the Indonesian es cendol, comprising droplets of green rice flour, jelly, coconut milk and palm sugar syrup served over ice. Meanwhile, the Malaysian black rice pudding and Indonesian pisang rai are lush options.

Kokokan at Kappa Senses Ubud (kappasenses.com)

@epicureannests

GADO-GADO

The Great Traditions INSPIREDBY

Located at the most opulent hotel in Semarang, Kim Tia Chinese Restaurant offers discerning diners authentic Hokkien cuisine inspired by the great history of the city.

–by Rizky Adityo

The capital of Central Java, Semarang is a multicultural city with a rich history. A city on the rise, Semarang is a great destination for those looking to learn more about Indonesia. With its many well-preserved colonial-era buildings from its time as a Dutch colony, the city offers a great historical experience. Semarang is also known as a melting pot of cultures influenced by Chinese and Dutch immigrants, where a variety of celebrated and mouthwatering cuisines abound.

Based on this rich history, Padma Hotel Semarang decided to open a traditional Chinese dining venue with Kim Tia Chinese Restaurant. Located on the lobby level of the latest, and very opulent, hotel in Semarang, Kim Tia is not your ordinary Chinese restaurant.

Driven by Padma’s core philosophy of an artistic lifestyle, the 140-seater restaurant is beautifully adorned with hand-painted murals that tell the story of Semarang. The contrasting white and blue colours with dark wood furniture provide a warm ambience, whilst for small dining events like birthdays, or for those who value privacy whilst dining, there are private dining rooms to book in advance.

Quickly becoming one of the best Chinese restaurants in the city, the skilled culinary

team at Kim Tia pays attention to quality. Everything is made following traditional cooking techniques to deliver authentic Hokkien cuisine to guests.

Open for lunch and dinner, the extensive menu at Kim Tia is divided into several sections. For example, the appetisers range from beef shank with Chinese herbs and deep-fried golden beancurd to drunken

chicken roll with jellyfish sesame oil. Meanwhile, for something heartier, diners can try double-boiled chicken and ginseng root soup or sour spicy soup with prawn wonton in Szechuan style.

For mouthwatering mains, the restaurant offers a selection of barbecued meats, such as roasted Beijing duck and Cantonese roasted chicken. If you’re into seafood, be sure to check out the Sea Treasure section, where braised abalone and luffa are on offer. A visit to a Chinese restaurant is not complete without rice, noodles and dim sum.

Speaking of dim sum, the restaurant also holds a Weekend Yum Cha every Saturday and Sunday from 10am to 3pm, where diners are welcome to savour the contemporary taste of Hokkien inspired by the culture of Peranakan Semarang.

In addition to the wide range of food, diners at Kim Tia have to try the beverages. For refreshing quenchers, the restaurant has non-alcoholic drinks, including Blue Kim Tia featuring butterfly pea syrup and lime juice with a splash of carbonated sour mix. The Lunar of Java is created with muddled cucumber mixed with mango puree and house-made ginger lime. Or, try the Kim Tia Tea Selection with its special tea blend or Chinese tea blend.

Kim Tia at Padma Hotel Semarang (padmahotelsemarang.com) @kimtiasemarang

A THOROUGH TASTE

of Thai

Singapore’s popular destination, Resorts World Sentosa, is home to a new dining destination in collaboration with Thai celebrity chef Ian Kittichai. Situated in the recently refurbished dining space at the integrated resort’s Festive Walk, Soi Social invites discerning diners to experience a modern take on all-time favourite classic dishes from across Thailand’s four culinary regions.

Before delving into the new restaurant, get to know the mastermind behind it all. Chef Ian Kittichai’s cooking journey is an inspiring success story, which began with him pushing a cart to sell food he made with his mother as a child. He later got a scholarship for haute cuisine training in England and Australia, and the rest is history. Today Ian is an awardwinning chef, restaurateur, cookbook author and television personality.

Ian’s unrivalled passion for Thai cuisine inspired him to create Soi Social, offering a menu that pays tribute to the dishes that are largely enjoyed by Thais – from globally renowned ones to dishes that are less known outside Thailand.

Backed by a team of skilled Thai chefs, Ian brings vibrant flavours through house-made spice pastes, meticulous cooking techniques,

Located in Resorts World Sentosa in Singapore, Soi Social sees celebrity chef Ian Kittichai crafting his modern take on beloved classic Thai dishes. –by Runi Indrani

and high-quality ingredients. The team even harvests its own fruits and herbs from Resorts World Sentosa’s own garden to use in the cooking, including kaffir lime, bilimbi, basil leaf and mint leaf.

“The name Soi Social reflects the concept RWS and I want to create for this new restaurant. Soi, which means street in Thai, represents the comfort food that is loved by Thai people in each unique Thai region that I want to share with guests. Our adaptations of these dishes are prepared and cooked with some of my favourite produce from Thailand, such as sweet water prawns from Ayutthaya, single origin organic chocolate and riceberry from northern Thailand,” Ian mused. “As for social, it evokes the Thai culture of sharing meals. I take great pride in introducing Soi Social – a laidback, social spot for friends and families to gather over delicious Thai food and cocktails and linger on till late.”

The restaurant’s charming ambience will lure diners to come in, with verdant greenery from the al fresco deck to the bistro-style dining area inside. Adorned in earthy tones and natural elements, Soi Social also prides itself on the glassenclosed show kitchen, creating an exciting sight to watch. The lively scene of the chefs in the kitchen, burning charcoal and the appetising aromas produced are meant to recreate the delicious cacophony found on a busy food street.

Must-try dishes include Chiang Mai duck sausage with wild betel leaf, ginger, peanuts and chilli; seared scallop in Nam-Tok E-Sarn style with dried chilli and saw leaf coriander dressing; and duck leg confit served with papaya salad and sticky rice.

Another dish not to be missed is the Roasted Special Marinated Duck with Thai Red Curry Sauce. Chinese roast duck is typically used in the dish but Soi Social uses a premium dry aged duck, stuff it with house-made red curry and Kaempferia galanga, then marinate it for 24 hours before roasting. The aromatic and juicy roast duck is served with tomato, pineapple, sweet basil leaves and red curry on the side. It’s a perfect balance of five Thai flavour profiles –sweet, salty, spicy, herbaceaous, sour.

The grilled selection showcases enticing dishes made on a binchotan – a woodfired oven, like the BBQ southern-style marinated toothfish served with yellow curry sauce; and charcoal-grilled striploin with nam jim jaew dressing.

The food isn’t the only thing that will take diners on a journey across Thailand. The cocktails here are handcrafted with Thai ingredients and traditional Thai spirits. Opt for the Siam Sour, a zesty and refreshing tipple made from the rich and smooth Phraya rum, fresh lemon juice, a dash of egg white and hom mali rice and lemongrass syrup.

A great option to hang out, Soi Social also provides two private dining rooms – each accommodating up to six persons. The venue is open from 4pm until midnight from Wednesday to Friday, and 12pm until midnight on Saturdays and Sundays. Soi Social (rwsentosa.com)

@soisocialrws

IAN KITTICHAI

SIAM SOUR

DELIVERING

ASIAN FLAVOURS

Savour the rich and vibrant cuisine of Thailand, China and Vietnam at the luxurious setting of Anantara The Palm Dubai Resort.

–by Runi Indrani

Ensconced within the luxurious Anantara The Palm Dubai Resort is a wide selection of dining and drinking destinations. For casual Mediterranean fare, guests can head to The Beach House, meanwhile the all-day dining Crescendo serves global and regional cuisine topped by gulf views. The Lotus Lounge offers a relaxed lounge overlooking the gulf, the all-day Revo Café is a charming coffee house to get your caffeine fix, while Bushman’s Restaurant & Bar serves upscale Australian dining.

Among the varied selection, one restaurant stands out with its vibrant colours and bold design, as well as authentic Asian flavours. The restaurant grabs your attention at first glance with its Asian-inspired knickknacks, including rickshaw-style seating, birdcage décor, and Chinese umbrella installation on the ceiling. Each corner of the restaurant showcases meticulous details that make a feast for the eyes. The semioutdoor rickshaw seating overlooking the beach is a favourite choice, however, for a more secluded feel, Mekong also provides a private dining room.

A great dining destination to sample the rich flavours that Asia has to offer, Mekong takes diners on a culinary journey across Thailand, China and Vietnam through the regional dishes and spices. The appetisers are categorised into warm and cold starters, offering Asian favourites such as Vietnamese prawn roll, Laab Gai Thai minced chicken salad, sun-dried beef, and more.

Mekong also takes pride in its house-made dim sum selection, with all-time comfort bites, like the steamed vegetable dumpling

with mushroom and asparagus, steamed prawn har gao, crispy prawn dumpling with XO chilli sauce, and more. Dim sum enthusiasts can also order the Mekong Dim Sum Selection to try as many varieties as they wish.

For a hearty option, Mekong’s soup and noodle section is worth checking out. On the Thai front, the Tom Kah Gai chicken coconut soup offers vibrant nutrition with a touch of lemongrass, kaffir lime leaves, coconut milk, chilli, coriander and cherry tomato. For something bolder, the Tom Yum Goong spicy prawn soup is a goto option. The Chinese chicken noodle soup with fresh egg noodles and chicken is delightful, while the Vietnamese beef noodle soup is a savoury dish that brings warmth to the palate as well as the soul.

The main course section holds a variety of delicacies that are ideal for individuals or to share. Choose from the beef tenderloin in black pepper sauce, roasted Beijing duck, chili soft-shell crab, and much more. A vast array of other choices are available, including from the curry selection, vegan or vegetarian dishes, and signature noodle and rice dishes.

Save some space for Asian-inspired desserts, such as the black sesame milk panna cotta, Thai tea roll, Thai mango sticky rice, or the coconut ice cream with mini fruits, mango sabayon and roasted coconut.

Mekong at Anantara The Palm Dubai Resort (anantara.com)

@anantaradubai

B AL I MADE IN P R O U D LY

Introducing East Indies Gin, Indonesia’s first award-winning distilled craft gin that highlights the exotic spices of the archipelago to become a sippable libation.

by Rizky Adityo

Founded and created by Spice Islands Distilling Co., East Indies Gin was inspired by Indonesia’s bountiful exotic botanicals. Seeing how emerging craft gins were booming around the world, the most-awarded distillery in Indonesia decided to launch its small-batch gin, East Indies Archipelago Dry Gin in November 2021.

Based in Bali, Spice Islands Distilling Co. is Indonesia’s first authentic craft distillery. The company's vision is to raise Indonesian spirits by making world-class spirits in Indonesia, showcasing the truly staggering array of botanicals and flavours Indonesia has to offer.

At the heart of the distillery is Gede, a 550-litre copper still made by the German

company Carl, who have been making stills by hand for more than 150 years. Under the watchful eye of Master Distiller Mitch Hayhow, East Indies Archipelago Dry gin is made by carefully balancing a myriad of exotic botanicals, including kecombrang (aka torch ginger flower), Andaliman pepper, lemon basil and the highest quality Macedonian juniper. The macerated botanicals are heated in the still causing the alcohol and infused botanicals oils and flavours to evaporate. The spirit then passes through a process of column distillation, which further concentrates the liquid to make the smoothest gin possible before the final distillate is diluted and bottled.

Staying true to its mission, Spice Islands Distilling Co. has recently launched a new

archipelago-inspired flavour with East Indies Bali Pomelo Pink Gin. Using the king of citrus, the Bali pomelo, the new gin is distilled with fresh Bedugul strawberries and other common gin botanicals, such as juniper berries, coriander and angelica root. The result is a dry gin with a refreshing aroma of freshly cut pomelo and grapefruit. On the palate, this dry pink gin is perfect to enjoy over ice or with a splash of tonic.

Paying homage to the history of the Spice Trade, both variants of the superbly crafted East Indies Gin are now available in major premium retailers in Jakarta and Bali. Spice Islands Distilling Co. (eastindiesgin.com)

@eastindiesgin

MITCH HAYHOW & AUDREY PURWANA

viVA viDA La

Like most countries in South America, Peru has long built a reputation for its vibrant culture, breathtaking mountains and beaches, rich exports from its mines and farms, and amazing culinary delights. It’s time to introduce one more thing: pisco.

by Rizki Pradana

Despite its long, even ancient, history of alcoholic beverages, the South American region can’t seem to shake its stereotype of having only two liquors: tequila and rum – even though the former is Mexican. All the while, Peru has created its own spirit, namely pisco, made from crushed grapes, the skin and seed included, which is then fermented and distilled.

Dating back to the 17th century, when the Spanish colonists published notes about the spirit, pisco didn’t reach other countries until around 200 years later. Still without the recognition of many other local liquors, a native distillery aims to change that and see the rebirth of pisco in the world. That brand is Pisco 1615, named after the year of the liquid’s first known recorded scripture. In the past few years, Pisco 1615 has been circulating in bars all around the globe, as well as winning awards in Europe and North America between 2018 and 2020.

Pisco 1615 was founded on the grounds of San Nicolas winery. Located in a breathtaking landscape with over 30 hectares of various grapes, the winery houses three stills and numerous stainless-

steel tanks, as well as an experience centre for visitors. The brand creates three variants, with the blue labelled Puro being the most widespread release. Popularity aside, when it comes to international liquors, there’s always

time and space to try a new one – and we say, this is pisco’s time.

Pisco 1615 (pisco1615.pe) @pisco1615

CLUB ZAMBONI

The COCktaiLs

Pacific Club

INGREDIENTS

• 2oz Pisco 1615

• 0.5oz Cinzano Rosso

• 0.5oz lemon

• A handful of blueberries and raspberries

Collins & Pomelo

METHOD

1. Muddle the berries in a glass

2. Fill glass with ice, followed by Pisco 1615, Cinzano Rosso, and lemon

3. Stir gently. Finish with more berries

La Mulita

INGREDIENTS

• 2oz Pisco 1615

• 3oz fresh watermelon

• 4 drops lemon

• Ginger ale

METHOD

1. Place ice in a mule mug

2. Pour in all ingredients except ginger ale. Stir gently for five seconds.

3. Pour in the ginger ale

4. Top with mint leaves

INGREDIENTS

• 2oz Pisco 1615

• 0.5oz gum syrup

• 3oz pink grapefruit juice

• Soda water

• 3 drops Angostura bitters

METHOD

1. Pour the Pisco 1615, syrup, and juice in a glass

2. Stir, then add ice cubes

3. Fill the glass with soda water and a drop of bitters, then mix gently

4. Decorate with grapefruit slices

Pi Spritz

INGREDIENTS

• 1.5oz Pisco 1615

• 1.5oz Aperol

• 2oz tangerine juice

• 2oz prosecco

• 3 drops lemon

METHOD

1. Fill glass with ice, add Pisco 1615 and Aperol

2. Pour in the juice, prosecco and lemon

3. Finish with a tangerine slice and sprig of mint

4. Top with berries

KIM PANGESTU

Having been passionate about the pastry arts for a long time, hardworking and talented Kim Pangestu pursued her dream to become a pastry chef and has never looked back. With numerous projects and collaborations in the works, she sat down with Exquisite Taste to share what she’s been up to.

by Runi Indrani

The name Kim Pangestu is very closely associated with sweetness in Indonesia’s culinary scene. The talented pastry chef garnered public attention when she established Nomz Kitchen & Pastry with celebrity chef Arnold Poernomo. Her journey in the culinary industry keeps progressing with successful projects and creative collaborations.

Kim’s road to success was not always smooth sailing. When she first wanted to pursue a career as a pastry chef, her

family was not so sure. However, with her unrivalled penchant for the craft, she has proven that passion and perseverance can go a long way. Kim got her degree from the famous Le Cordon Bleu in Sydney, Australia, and has worked for exceptional venues in Australia, including Tetsuya and Zumbo Patisserie. At the latter, she worked closely with Australian household name in the pastry scene, Adriano Zumbo.

Her path has now taken her to a new role of pastry consultant for the luxurious

InterContinental Jakarta Pondok Indah, where she works alongside Executive Chef Attila Körmöczi and crafts exceptionally imaginative creations that are not just sweet on the palate but also a feast for the eyes.

Kim also runs Kimmy’s Bake and Co., where diners can find her lush creations. The brand has now evolved into supplying cakes in collaboration with patisseries and cafés, on top of selling various kinds of cakes.

: Can you elaborate on your role with InterContinental Jakarta Pondok Indah?

A: I have been working part-time as InterContinental Jakarta Pondok Indah’s pastry consultant for over a year. I am in charge of creativity and innovation for the pastry menu.

: We’ve seen and experienced the fashion-themed afternoon tea at InterContinental Jakarta Pondok Indah crafted by you and it was amazing! What other creations have you made for the hotel?

A: We have different high teas for every occasion, special events and celebrations. We also collaborate with some famous designers and we design menus especially for them.

: Can you tell us more about Kimmy’s Bake and Co.?

A: Kimmy’s Bake and Co. was actually an online cake shop that I initiated and created during the height of the pandemic, when

people tended to order their food online and have it delivered. Our menu offers a variety of cakes, since I am more focused with my work at InterContinental Jakarta Pondok Indah, Kimmy’s has evolved into a supply and collaboration kind of business. We supply cakes to cafés and restaurants, and I also do collaborations with different brands, like Good Durian, where I make a special cake with the Musang King Durian – a premium variety of durian. We are the first to do this in Indonesia.

: For those who have not tasted your creations, what should they order first from Kimmy’s Bake and Co.?

A: My collaboration menu with different brands.

: What’s your favourite part of baking a cake?

A: I love the whole process of baking. To make a product from scratch to finish is a satisfying journey.

: What is your favourite sweet dish?

A: A good classic dessert.

: What’s the most exciting project you’ve ever worked on?

A: I created a set of desserts for a fashion designer, so it was based on their personality, the colour of their current collection and flavours that represent them.

: Are there any upcoming projects from you to look forward to?

A: I am definitely looking forward to Ramadan in a couple of months. We have big projects for both the hotel and Kimmy’s.

: What advice would you give someone who wants to be a pastry chef?

A: Never give up. It’s not easy at first but once you have mastered it, you will be amazed at the things that you can do.

Kim Pangestu @kimpangestu @kimmys.bakeandco

GRAPE AND VANILLA CAKE

INGREDIENTS

Vanilla sponge cake

• 7 eggs

• 7 egg yolks

• 184g sugar

• 12g vanilla

• 138g flour

• 50g milk powder

• 220g melted butter

Vanilla chantilly

• 200g fresh cream

• 20g icing sugar

METHOD

1. For the vanilla sponge cake, mix egg, egg yolk and sugar in a bowl until double the size and pale. Add vanilla, flour and milk powder, gently fold in until mixed well. Lastly, gently stir in the melted butter. Pour into a 40x60cm tray and bake at 175C for 15 minutes.

2. For the vanilla chantilly, beat cream and icing sugar in the mixer until hard peak. Put the mixture in a piping bag.

3. To assemble, cut the sponge into triangle shapes. Cut grapes thinly and place on top of the cake.

4. Pipe on chantilly cream, add a layer of vanilla sponge cake, pipe another thin layer of cream. Garnish with grapes.

JAKARTA

Café California

The Orient Jakarta

Jalan Jenderal Sudirman No. 36

Jakarta 10210, Indonesia

T: (+62) 87776545223

W: theorienthoteljakarta.com @cafecalifornia.jkt

Cinnamon

Mandarin Oriental, Jakarta

Jalan M.H. Thamrin

Jakarta 10310, Indonesia

T: (+62) 2129938824

E: mojkt-cinnamon@mohg.com

W: mandarinoriental.com @mo_jakarta

Crio

Jalan Teuku Cik Ditiro No. 43

Jakarta 10310, Indonesia

T: (+62) 81210015969

W: crio.co.id @crio_jkt

Dion

Senayan Park

Jalan Gerbang Pemuda No. 3

Jakarta 10270, Indonesia

T: (+62) 87810009119 @dion.jkt

Enmaru Japanese Restaurant

The Plaza

Jalan M.H. Thamrin

Jakarta 10350, Indonesia

T: (+62) 2129922448

E: enmaru@altitude.co.id

W: altitudejakarta.com @enmarujakarta

Food + Beverage Indonesia Exhibition

JIExpo Kemayoran

Jakarta 10620, Indonesia

T: (+62) 2153660804

E: info@foodbeverageindonesia.com

W: foodbeverageindonesia.com @foodbeverageexpo.id

Hotel Indonesia Kempinski Jakarta

Jalan M.H. Thamrin

Jakarta 10310, Indonesia

T: (+62) 2123583800

E: info.jakarta@kempinski.com

W: kempinski.com/Jakarta @hotelindonesia_kempinski

InterContinental Jakarta Pondok Indah

Jalan Metro Pondok Indah

Jakarta 12310, Indonesia

T: (+62) 2139507355

E: reservation.icjakarta@ihg.com

W: jakartapondokindah.intercontinental.com intercontinentaljakarta

KITA Restaurant

Park Hyatt Jakarta

Jalan Kebon Sirih No. 17-19

Jakarta 10340, Indonesia

T: (+62) 2131190333

E: diningatthepark.jakarta@hyatt.com

W: parkhyattjakartarestaurants.com @kita.restaurant

Maza

Menara Astra

Jalan Jenderal Sudirman

Jakarta 10250, Indonesia

T: (+62) 2150889837

W: altitudejakarta.com @maza.jakarta

Mandarin Oriental, Jakarta

Jalan M.H. Thamrin

Jakarta 10310, Indonesia

T: (+62) 2129938824

E: mojkt-lifeng@mohg.com

W: mandarinoriental.com @mo_jakarta

OKU

Hotel Indonesia Kempinski Jakarta

Jalan M.H. Thamrin

Jakarta 10310, Indonesia

T: (+62) 2123583800

E: info.jakarta@kempinski.com

W: kempinski.com/Jakarta @okujakarta

Oscar

The Plaza 46th Floor

Jalan M.H. Thamrin

Jakarta 10350, Indonesia

T: (+62) 81993774646

W: altitudejakarta.com @oscar.altitude

Park Hyatt Jakarta

Jalan Kebon Sirih No. 17-19

Jakarta 10340, Indonesia

T: (+62) 2131190333

E: dineatthepark.jakarta@hyatt.com

W: hyatt.com @parkhyatt_jakarta

Rosso

Shangri-La Jakarta

Jalan Jenderal Sudirman

Jakarta 10220, Indonesia

T: (+62) 2129229999

E: fbreservation.slj@shangri-la.com

W: shangri-la.com/jakarta @shangrilajkt

Sea Grain

DoubleTree by Hilton Jakarta – Diponegoro

Jalan Pegangsaan Timur No. 17

Jakarta 10310, Indonesia

T: (+62) 2129857000

E: jakartadiponegoro.info@hilton.com

W: hilton.com @doubletreejkt

Shio

InterContinental Jakarta Pondok Indah

Jalan Metro Pondok Indah

Jakarta 12310, Indonesia

T: (+62) 2139507355

E: reservation.icjakarta@ihg.com

W: jakartapondokindah.intercontinental.com intercontinentaljakarta

Sudestada

Jalan Irian No. 18

Jakarta 10350, Indonesia

T: (+62) 213928944

E: booking@sudestadagrill.com

W: sudestadagrill.com @sudestadajakarta

T’ang Court

The Langham, Jakarta District 8, SCBD

Jakarta 12190, Indonesia

T: (+62) 2127087888

E: tljkt.dining@langhamhotels.com

W: langhamhotels.com @tangcourtjakarta

The Coffee Academïcs

ASHTA District 8

SCBD Lot 28

Jakarta 12190, Indonesia

T: (+62) 8119199968

W: theacademicsgroup.com @thecoffeeacademicsid

The Hermitage, a Tribute Portfolio Hotel, Jakarta

Jalan Cilacap No. 1

Jakarta 10310, Indonesia

T: (+62) 2131926888

E: hermitage.jakarta@tributeportfolio.com

W: hermitagejakarta.com @thehermitagejkt

BALI

Alila Seminyak

Jalan Taman Ganesha No. 9, Petitenget

Bali 80361, Indonesia

T: (+62) 3613021888

E: seminyak@alilahotels.com

W: alilahotels.com/seminyak @alilaseminyak

Ambar

Mandapa, a Ritz-Carlton Reserve

Jalan Kedewatan, Ubud

Bali 80571, Indonesia

T: (+62) 3614792777

E: reservations.mandapa@ritzcarlton.com

W: mandapareserve.com @ambaratmandapa

Barishi

Jalan Mertanadi

Bali 80361, Indonesia

T: (+62) 81237575636 @barishi.id

SEA GRAIN AT DOUBLE TREE BY HILTON HOTEL, JAKARTA – DIPONEGORO

Bulgari Resort Bali

Jalan Goa Lempeh, Pecatu

Uluwatu, Bali 80361, Indonesia

T: (+62) 3613001000

E: infobali@bulgarihotels.com

W: bulgarihotels.com @bulgariresortbali

Café Gazebo

HOSHINOYA Bali

Banjar Pengembungan, Desa Pejeng Kangin

Tampaksiring, Gianyar

Bai 80552, Indonesia

T: (+62) 3618493080

W: hoshinoya.com/bali @hoshinoyabali

Cretya Ubud by Alas Harum

Jalan Raya Tegallalang

Bali 80561, Indonesia

T: (+62) 81238021174

E: reservation@cretyaubud.com

W: cretyaubud.com @cretyaubud

Four Seasons Resort Bali at Jimbaran Bay

Jalan Bukit Permai

Jimbaran, Bali 80361, Indonesia

T: (+62) 361701010

W: fourseasons.com/jimbaranbay @fsbali

Ikan

The Westin Resort Nusa Dua, Bali

ITDC, Nusa Dua

Bali 80363, Indonesia

T: (+62) 361771906

E: dining.bali@westin.com

W: westinnusaduabali.com @ikan.bali

InterContinental Bali Resort

Jalan Uluwatu No. 45, Jimbaran

Bali 80361, Indonesia

T: (+62) 361701888

E: icbali.reservation@ihg.com

W: bali.intercontinental.com @intercontinentalbaliresort

Kokokan

Kappa Senses Ubud

Jalan Taman Sari, Kedewatan

Ubud, Gianyar, Bali 80571, Indonesia

T: (+62) 3612013888

E: res.ubud@kappasenses.com

W: kappasenses.com @kappasensesubud

MAIZE

Jalan Subak Sari, Tibubeneng

Bali 80361, Indonesia

T: (+62) 82145951329

@maize_bali

Mil’s Kitchen Bali

Jalan Subak Sari, Canggu

Bali 80361, Indonesia

T: (+62) 81226744208

E: milskitchen.yk@gmail.com @mil.s_bali

Miss Fish

Jalan Raya Semat

Canggu, Bali 80361, Indonesia

T: (+62) 81230006477

W: missfishbali.com @missfishbali

Muntigs Bar & Restaurant

Batu Karang Lembongan Resort & Spa

Nusa Lembongan

Bali 80771, Indonesia

T: (+62) 3665596377

E: reservations@batukaranglembongan.com

W: muntigslembongan.com @muntigslembongan

Santanera

Jalan Tanah Barak No. 55-57, Canggu

Bali 80351, Indonesia

T: (+62) 81246658896

E: info@santanerabali.com

W: santanerabali.com @santanerabali

Sardine by K Club

Jalan Petitenget

Bali 80361, Indonesia

T: (+62) 87778187390

E: sardinebykclub@gmail.com

W: sardinebali.com @sardinebali

Seasalt

Alila Seminyak

Jalan Taman Ganesha No. 9, Petitenget

Bali 80361, Indonesia

T: (+62) 3613021889

E: hello@seasaltseminyak.com

W: seasaltseminyak.com @seasaltseminyak

Shichirin Restaurant Ubud

Jalan Bisma, Ubud

Bali 80571, Indonesia

T: (+62) 81338886513

E: info@shichirinubud.com

W: shichirinubud.com @shichirinubud

Sofitel Bali Nusa Dua Beach Resort

ITDC, Nusa Dua

Bali 80363, Indonesia

T: (+62) 3618492888

E: H9078@sofitel.com

W: sofitelbalinusadua.com @sofitelbalinusadua

Spice Islands Distilling Co.

Jalan Bypass Ida Bagus Mantra, Keramas

Bali 80571, Indonesia

W: eastindiesgin.com @eastindiesgin

Sundara

Four Seasons Resort Bali at Jimbaran Bay

Jalan Bukit Permai, Jimbaran

Bali 80361, Indonesia

T: (+62) 361708333

E: sundara.bali@fourseasons.com

W: sundarabali.com @sundarabali

Tenkai Japanese Nikkei Restaurant

Padma Resort Legian

Jalan Padma No. 1, Legian

Bali 80361, Indonesia

T: (+62) 361752111

E: dining@padmahotels.com

W: padmaresortlegian.com @padmalegian

The cave by Chef Ryan Clift

The edge Bali

Jalan Pura Goa Lempeh, Banjar Dinas

Kangin

Pecatu, Bali 80361, Indonesia

T: (+62) 3618470700

E: intouch@theedgebali.com

W: thecavebali.com @thecavebali

The Deck Café & Bar

Batu Karang Lembongan Resort & Spa

Nusa Lembongan

Bali 80771, Indonesia

T: (+62) 3665596377

E: reservations@batukaranglembongan.com

W: thedecklembongan.com @thedecklembongan

The Grumpy Butcher

Jalan Petitenget

Bali 80361, Indonesia

T: (+62) 81802227777

E: info@thegrumpybutcher.com

W: thegrumpybutcher.com @thegrumpybutcher

AT THE WESTIN RESORT NUSA DUA, BALI

The Howff

Batu Karang Lembongan Resort & Spa

Nusa Lembongan

Bali 80771, Indonesia

T: (+62) 3665596377

E: reservations@batukaranglembongan.com

W: thehowfflembongan.com @thehowfflembongan

The parlour

The edge Bali

Jalan Pura Goa Lempeh, Pecatu

Uluwatu, Bali 80361, Indonesia

T: (+62) 82144632077

E: intouch@theedgebali.com

W: parlourbali.com @parlourattheedge

The Shady Flamingo

Jalan Petitenget

Bali 80361, Indonesia

T: (+62) 81390842764

E: sip@theshadyflamingo.com @theshadyflamingo_

The Shady Fox

Jalan Tukad Pingai, Pererenan

Bali 80351, Indonesia

T: (+62) 81339955488

E: sip@theshadyfox.com @theshadyfox__

The Shady Pig

Taman Tamora

Jalan Raya Semat, Canggu

Bali 80361, Indonesia

T: (+62) 81991631405

E: sip@theshadypig.com @theshadypig

The Westin Resort & Spa Ubud, Bali

Jalan Lod Tunduh

Singakerta, Ubud

Bali 80571, Indonesia

T: (+62) 3613018989

E: resv.dpswr@westin.com

W: westinubud.com @thewestinubud

Uma Garden

Jalan Umalas No. I

Bali 80361, Indonesia

T: (+62) 82147369323

E: reservation@umagardenbali.com @umagardenbali

W Bali – Seminyak

Jalan Petitenget

Bali 80361, Indonesia

T: (+62) 3613000106

E: reservations.bali@whotels.com

W: wbaliseminyak.com @wbaliseminyak

WHIM

Prasana by Arjani Resorts

Jalan Harjani No. 1, Ungasan

Bali 80361, Indonesia

T: (+62) 3614725488

E: reservations@arjaniresorts.com

W: prasanabyarjaniresorts.com @whimbyprasana

White Rock Beach Club

Melasti Beach, Ungasan

Bali 31037, Indonesia

T: (+62) 3612015110

E: info@whiterockbali.com

W: whiterockbali.com @whiterockbeachclub

SEMARANG

Kim Tia Chinese Restaurant

Padma Hotel Semarang

Jalan Sultan Agung, Candisari Semarang 50252, Indonesia

T: (+62) 2433000900

E: reservation.semarang@padmahotels.com

W: padmahotelsemarang.com @kimtiasemarang

SINGAPORE

ALTRO Zafferano

Ocean Financial Centre

10 Collyer Quay

Singapore 049315

T: (+65) 65091488

E: info@altrozafferano.sg

W: altrozafferano.sg @altrozafferano_sg

élan

Shaw Centre

1 Scotts Road #01-13 Singapore 228088

T: (+65) 67356656

W: elandining.sg @elan.dining

Soi Social Resorts World Sentosa

Festive Walk, 8 Sentosa Gateway Singapore 098269

T: (+65) 65776448

E: soisocial@rwsentosa.com

W: rwsentosa.com @soisocialrws

HONG KONG

Mulino

Wing On Plaza

62 Mody Road, Tsim Sha Tsui Hong Kong

T: (+852) 27213600

W: chesshouserestaurants.com @mulinohk

The Mixing Room by Iron Fairies Entrance 1-13 Hollywood Road

Ezra’s Lane, Central, Hong Kong

T: (+852) 61009111

E: info@theironfairies.com.hk

W: theironfairies.com themixingroomhk

DUBAI

Mekong

Anantara The Palm Dubai Resort

East Crescent, Palm Jumeirah

Dubai, United Arab Emirates

T: (+971) 45678999

E: dubaipalm@anantara.com

W: anantara.com @anantaradubai

MULINO HONG KONG

ÉLAN SINGAPORE