Viva Asia June - August 2013 by Origomedia

TRAVEL

Catalunya, Bangkok, Nantucket

FOOD & WINE

Spanish classics, Cava

ROYAL

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Contents

10 PERSONALITY

14. TRAVEL

CATALUNYA, the province of north eastern Spain that just about has it all: beaches, good food, architecture, history, fine wine – and Barcelona!

MARK BRADFORD has just landed in Jakarta to be General Manager of the Mandarin Oriental. He has a fascinating background and he has great plans for the place.

18 TRAVEL

22. TRAVEL

SALVADOR DALI was the most famous of the surrealist artists of the 20th century. His legacy can be visited all in one place, the amazing Dali Museum in Figueres.

MONTSERRAT is one of the most extraordinary combinations of man and nature in the world. A spiritual and beautiful place; it is a monastery complex atop a sudden massif of sharp mountains, just outside Barcelona.

26 RETAIL

30. HOTEL

Barcelona is headquarters to a wonderful new hotel brand called THE ALMA (‘soul’ in Spanish). They have some pretty good design ideas and even better service ideas.

If you are travelling to Spain (or many other parts of Europe), here is the answer to your shopping urges: an ‘anti-mall’ collection of world labels set out in a charming village, this one called LA ROCA

Contents

32 CHEFS

34. HOTEL

In Bangkok, the new Siam Hotel has become an instant icon. Beautifully designed, luxurious and authentically Thai. It is also more than a hotel – more a resort in the middle of a city.

Qatar s is re-enforcing its ‘five star airline’ claim with the taking on of four of the world’s most iconic chefs to design their in-flight menus

46 TRAVEL

56. FOOD

After our visit to Catalunya, we were inspired to bring home some of the dishes typical of that Spanish region. Happily for the home cook, many are in a single pot.

We pay a visit to Nantucket to co-incide with the release of the new The Great Gatsby movie. This is the island where the modern Gatsby crowd goes for the weekend.

80 WINE

86. MIXOLOGY

On our tour of Spain, a surprise to find that one of Catalunya’s most famous sons bears the name BACARDI. His museum stands today in the resort town of Sitges. And we also look at the famous cocktails his fine white rum inspired: the Daiquiri, the Mojito, the Pina Colada and the Cuba Libre.

We desperately need home-grown wines in Indonesia, if only to keep the ridiculously taxed prices down on the imported product. An exciting find: the SABABAY WINERY in Bali.

EDITORIAL

o matter how luxuriously one travels, one still hates to be ripped off by niggly little things that, in this modern day, should not really exist. One thing particularly came to light at the new Hotel Alma in Barcelona. A trendy hotel that offers fine but not over-the-top design in the rooms, a great restaurant and garden and it has an enviable location just steps away from all the big fashion label shops of the world. But the thing that impresses (largely because it is unheard of) was the announcement on check-in that WiFi is free AND the mini bar is complimentary, replenished daily. How many times have you gasped at a mini bar bill and found a can of Coke can cost $20? Or, as recently in Jakarta, a (Rp.15,000) can of Bintang at Rp.85,000? Hotels of the world take note: we love you but we don’t like this outdated minibar rip-off. Rationalise the costs, please! As for WiFi, if a tiny no-star $15 a night beach cottage in Candi Dasa or a little warung in Umalas can offer free WiFi, so can every hotel worth its stars anywhere. We are lucky in Asia, because most already have free WiFi but in Europe, America and Australia they lag sadly behind. On a recent trip to Paris with a Smartphone problem, it cost €20 to send an email from a hotel business computer. Phew! Having got that off our chests, please read on. We are very excited in this issue to take you to Catalunya in Spain. Well, not in Spain, if the locals were to have their way. It is the province of Dali, Miró and Picasso. Of Gaudí’s architecture and 50 Michelin dining stars. And, exciting as Barcelona is, try and get out to the other counties: even if for two things worth the entire trip: the mountaintop monastery of Montserrat and the Dalí Museum in Figueres. On the food scene, we look at some traditional Spanish dishes, most from Catalunya. We also take a look at Spain’s answer to champagne, the wonderful ‘cava’ that should enjoy (and probably soon will) a worldwide popularity. Oh, and we sip a little Bacardi, another product invented by a Catalunyan. Not to mention the famous cocktails it spawned: the Daiquirí, Mojito, Piña Colada and the Cuba Libre. In Bangkok, we visit the grand new Siam Hotel, beautiful, calm with the wonderful feeling of being in a resort instead of a city property, right in the middle of a teeming city. We also take a short trip to the United States and a little known island called Nantucket. It will be much better known next month with the release of the new movie The Great Gatsby. This is the island where the modern-day Gatsby crowd goes for the weekend. Enjoy Catalunya and the rest of this edition. And, as always, we do enjoy hearing from you about your own travels.

Graham Pearce

On the cover, the amazing installation that centres on Salvador Dali’s 1941 Cadillac. In his museum in his native Catalunya where we take you on an extensive tour this issue.

Publisher PT Artha Cipta Pratama  Editor in Chief Graham Pearce  Production House Origomedia  Art Director Atsarina Kardina Graphic Designers Origomedia Senior Promotion & Advertising Meeliani meeliani@vivaasiamagazine.com Marketing Executive Dwi Safitri Apriyanti advertising@vivaasiamagazine.com Patricia Inggrid marketing@vivaasiamagazine.com Circulation Devi Rianty admin@vivaasiamagazine.com Website www.vivaasiamagazine.com  Email info@vivaasiamagazine.com Graphic Design Team ORIGOMEDIA Jl. Setiabudi III / 2A Setiabudi, Jakarta Selatan 12910 Indonesia p +62 21 5292 1638 / 7031 6882 f +62 21 5292 1637 e info@vivaasiamagazine.com www.vivaasiamagazine.com Contact: Editorial: Graham Pearce gp@vivaasiamagazine.com

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Our gratitude for some pictures in this edition to www.flickr.com

PERSONALITY : MARK BRADFORD

MAKING HIS MARK A true polyglot, Mark Bradford has a very English name but he is actually Swiss. The British connection is first-hand, however; his father was Northern Irish and his mother is a Scot but actually born in Shanghai. He speaks English with a Counties accent and French like a Parisian. He also speaks German and, as he tells editor Graham Pearce, he is going to work hard on his Indonesian.

radford hit the ground running last September when he was named General Manager of the Mandarin Oriental Hotel in Jakarta. A seemingly challenging task but Bradford is no stranger to the role of GM or to the Mandarin Oriental brand. He has spent some 20 years in Asia, coming here soon after graduation from the Lausanne Hotel School in Switzerland. He has held various positions in France, Thailand, Singapore and the Philippines and he has been in senior management with MO for 12 years, not least as GM of the Group’s first luxury hideaway retreat, Mandarin Oriental Dhara Dhevi in Chiang Mai and, before that, as hotel manager at the famous Mandarin Oriental in Bangkok. He comes to Jakarta after three years as general manager at the Mandarin Oriental in Manila The Mandarin Oriental is one of Jakarta’s first five-star properties, opening its doors in 1978. After a comprehensive renovation, the property reopened in late 2009 with 272 beautifully appointed rooms, including 24 suites. All rooms have been upgraded and enlarged to the highest standard of luxury, in line with the group’s global positioning and oriental heritage. “I am very happy with the result, although I may tweak a couple of the public areas a little,” says Bradford. This is all he will say but since we are lunching in Lyon and he is looking around the room with some distraction, a guess might be the changes will be here. Mark Bradford is calm (outwardly, anyway) and obviously collected as to what is needed of a GM. And one of his important personal traits is his obvious curiosity. His eyes constantly contain questions about the new and the interesting, especially about life in Indonesia.

He is observant and he listens, a good quality in any hotelier. He is dapper and fairly understated, quietly spoken but quick to see the humor or things. “My ambition is to make the Mandarin Oriental the Number One hotel in the city for business travellers. It has the location, the name and the product to offer these men and women the best in town,” he says. “Added to that, I am very keen to keep up, even improve, our food and beverage operations. Xin Hua has a reputation for the best Cantonese food in town and now has a new, exciting breath of fresh air after our renovations. And I am very proud of the reputation already enjoyed by Lyon, with its traditional French brassérie menu. With Thierry Le Queau at the helm, we cannot go wrong. His French food is amazing and a big hit in Jakarta is his Saturday brunch (stealing the thunder of the city’s traditional Sunday offerings).” “And one of the MO’s secrets is Azure,” adds Bradford. This is on the fifth-floor balcony where its landscaped gardens give it a resort feel. It is close to the spa and the pool and serves a mix of American and Asian style snacks.” “We are also pursuing our Michelin-star chefs’ program and we have three or four coming this year to demonstrate their talents in the hotel. I think this is a terrific way for us (and especially the people of Jakarta) to experience some of the best food in Europe – without the expense or trouble of going there.” “At Cinnamon, our garden-view restaurant on the ground floor, we are also introducing what I think are some very exciting special promotions, too: food from Lebanon, Egypt, Thailand, Morocco and Spain – all countries where the spice cinnamon is used frequently.”

“You might be able to tell that food and beverage is my background and it continues to interest me greatly,” enthuses Bradford. “For example, I have already noticed that it is not easy to get cheese and some other delicatessen items here in Jakarta. So I have in the back of my mind to introduce cheeses, cured meats and some other little ‘luxury’ items to our famous cake shop that we have in the porte-cochere.” “When I have a minute from the hotel, I want to get out and about in Jakarta, to get past the traffic and the crowds and see what it is all about. My singular passion is travel and I also want to go everywhere I can in Indonesia while I am here,” says Bradford. “I have already been to some other places. I loved Bali but my special treat was a short stay at Amanjiwo near Borobudur. That hotel stands with the best in the world.” “I also loved Yogyakarta and I want to go back to explore the galleries some more. I know it is a huge centre for art, which I am keen to learn about.” “Meantime, I am settling into Jakarta and they tease my about not having a batik shirt yet, so I am keen to find some good boutiques and I even finding some specially hand-made fabric so I can have shirts made on my own.” “In any case, the sensational ‘kain’ will be a great part of my journey of exploration around this wonderful country,” says Bradford. “I have seen it from the outside and it is sometimes misunderstood – but that changes when you live here. Who could not love Indonesia? www.mohg.com

GALLERY

The Oriental Spa Celebrates 20th Anniversary

o celebrate the 20th anniversary of the Oriental Spa, the Mandarin Oriental, Bangkok, has launched a 20th Anniversary Spa Package. The package features accommodation, daily buffet breakfast, roundtrip airport transfers and three hours of pampering.

The Oriental Spa is located in a beautiful colonial-style teak house across the water from the main hotel building. Spa journeys begin by taking the hotel’s private shuttle boat on a scenic two-minute crossing to the tranquil spa retreat located on the west bank of the Chao Phraya River.

The three-hour spa experience for individuals or couples comprises The Oriental Signature Treatment (90 minutes); Thai Organic Rice Scrub (30 minutes); and Breathing Techniques and Meditation (30 minutes). Guests also receive a Healthy Spa Snack, Fruit Drink and an Aloe Vera Gel Back Mask.

The Oriental Spa combines classic Siamese décor with state-of-the-art treatments and hydrotherapy facilities that are world class. Guests to the Spa are welcomed with refreshing towels and a soothing tea prior to proceeding to the teak-inspired massage room for three blissful hours of physical and mental unwinding on the banks of the “River of Kings”. www.mandarinoriental.com/Bangkok

GALLERY

TRAVEL : CATALUNYA

ANOTHER SPAIN

The Catalan people are historically independent and fiercely keen to preserve their identity – not Spanish but Catalonian. They speak their own language and fly their own flag. This independence has historically landed them in hot water many times: they were very much against Franco, who banned their language. Most recently because they want to secede from Spain, something that probably will not happen (but they observe Scotland carefully) but they already have a degree of autonomy. (They even have a dot.com (‘cat’) that is different to the ‘es’ of Spain).

ut amid this revolution (reasonably benign, one must say) is a new movement to emphasize to the world a clear identity of Catalunya more or less as a little country, not to mention a tourist spot that has some of the best attractions in the world. Centre of it all, of course, is the capital: Barcelona. It is a hip and modern city that sits comfortably with its history.

Barcelona is a must-visit and worth a few days to see everything. But now it has become important to get out of town and see the rest of this colourful state. It has four provinces and is bordered by Valencia in the South, Aragon in the West, the Mediterranean to the east and France to the north (with little Andorra snuggled in at the border).

BARCELONA The history of this city has led to a hugely creative environment, especially evident in the spheres of fine cuisine, fashion, architecture, furniture, design – and fun! (Just look at the bars and clubs late at night). And they have a pretty good football team as well. Avid fans can actually visit a museum at the Barça Stadium dedicated to the club.

Barça Stadium

It is the city where Antoni Gaudí introduced the world to creative modernism, an architectural movement that knew no boundaries, only imagination. His buildings are all over the city, most notably the stillunfinished basilica of the Sagrada Familia. Start at Plaça Catalunya and explore Las Ramblas to the Barri Gotic (or Gothic Quarter) from mediaeval times, now with shopping (tourist tat but also some offbeat boutiques) and some good cafés. In the other direction is the ‘Fifth Avenue’ of Barcelona, the Passeig de Gràcia, with its international label shops. And then you must eat! 14

Sagrada Familia

Passeig de Gràcia

TRAVEL : CATALUNYA OUT AND ABOUT

Amfiteatre Tarragona

Roman ruins

COSTA DAURADA South of Barcelona is the Costa Daurada, part of Tarragona Province, with the city of Tarragona as its capital. This was once the biggest Roman city outside Italy, capital of Hispania, and its Tárraco Archaeological Site has World Heritage designation by UNESCO. (Emperor Augustus once wintered here…)

City Hall Tarragona

The ancient city, perfectly laid out from a mountain to the sea, has been built out by apartments, churches and shops. But it is wonderful to wander around the narrow streets (you can still see old walls, gates, the citadel and the forum), finishing at the Archaeological Museum before you walk into the new town, down by the Mediterranean where you can still see the old amphitheatre.

Reus, second city of Tarragona, is the place where the architect Gaudí was born. www.argostarragona.com

Tarragona has countless small bars, restaurants and cafés serving tapas, bocadillos (sandwiches), and local seafood dishes. Start at the Plaça de la Font and head for the cathedral. But well worth a try is the restaurant in the vineyard of La Boella, just a few minutes’ drive away. The ancient La Boella Estate has been there for 1000 years and still grows grapes and olives. They run wine tastings and, even more interesting, olive oil tastings. Then you repair to lunch in the hotel restaurant, where typical Catalan fare (with house wine) will leave you reeling. www.laboella.com

SITGES This is the weekend resort for the hip crowd of Barcelona. It has nine beaches, dozens of hotels and many people keep their own houses here. It is also known as the vacation destination for the gay community. Its old town is charming and life is very lively. Boutiques and antique shops abound, as do restaurants of every calibre. Along the beachfront, chiringuitos (beachfront bars) serve tapas, paella and drinks.

Catalonia International Film Festival. There is the Rusiñol house for art and the Maricel Museum for Romanesque, Gothic and Modern art.

Sitges’ cultural calendar includes the International Vintage Car Rally and the

www.sitgestur.cat

But best to relax and sit in a café to people watch – and to try xat, made with curly endive, cod, tuna, anchovies and olives with a Romescu dressing, cuttlefish and potato stew, tuna hot-pot and fideuá (paella with macaroni instead of rice).

TRAVEL : CATALUNYA COSTA BRAVA The famous Costa Brava is Catalunya’s prime sun and beach destination. It stretches from the French border to Barcelona and it winds down through some 220 kilometres of coastline, where long beaches and tiny coves hide between steep and rocky cliffs. Dalí Museum

Toss de Mar

Besides the beaches, this area can be perfect for the specialist tourist heading inland as well: for culture, water sports, gastronomy, golf, health and wellness, conventions and business. Hotels, inns and guest houses are everywhere. Food is especially important and some 14 restaurants in the area have gathered a total of 17 Michelin stars.

A must-do on the Costa Brava is the Triangle Dalinià (Dalí Triangle) composed of the Dalí Museum-Theatre in Figueres, the Salvador Dalí Museum-House at Cadaqués and the Gala Dalí Castle Museum in Púbol. If you have to choose, go to Figueres – the Theatre Museum is fabulous. This coast is amazing, lush vegetation occasionally extends to the edge of the sea, hanging over abrupt cliffs. Dotted along the coast are the charming little towns of S’Agaró, Tossa de Mar, Begur, Cadaqués and Portlligat. The modern tourist infrastructure of the area has turned Costa Brava into one of Spain’s most popular destinations. www.costabrava.org

THE CATALAN PYRENEES North of Barcelona, this high alpine range is the natural border between Spain and France. Everywhere are stunning landscapes with rivers, valleys, forests and, of course, the spectacular mountains. Hiking is the most popular activity in the Pyrenees, it has myriad trails from one end of the range to the other. Mountain biking is also sensational; mountain climbing, white water rafting, orienteering, hunting and fishing. In winter, though, it is all about skiing, both downhill and cross-country. Centre is La Molina Resort but there are two dozen more. www.pirineugirona.org

CATALUNYA CENTRAL Just half an hour out of Barcelona and you are in the countryside. It is a kaleidoscope of plains and hills, farmland and open scrub. Its gentle climate has made this area a centre of agriculture and its produce is in demand everywhere. This has led to a string of gastronomic events held all year round, mostly dwelling on a fine cuisine based on seafood, meat, vegetables and fruit along with olives and grapes. There are romantic-sounding towns like Anoia, Bages, Osona, Vic, Manlleu, Manresa, Cardona, Igualada, Terrassa, Sabadell and Granollers, all steeped in a great history. There are also magnificent monasteries, the most outstanding being Montserrat (at Manresa) alongside others like L’Estany, Lluçà, Sant Benet de Bages, Sant Cugat and Sant Pere de Casserres. For the really 16

adventurous, take a hot-air balloon flight over this countryside and you will really see its drama. www.aircat.cat Less than 30 minutes from Barcelona is La Roca shopping village (www.larocavillage. com), a popular and charming complex for cut-price designer labels. And just up the way is the famous F1 and Moto GP Circuit de Catalunya, which you can visit and take a ride in a fast car. www.circuitcat.com Check their website for specialist gastronomic happenings and attractions and also its calendar of wine-related activities, especially along the Penedés Wine and Cava Route. There are now 12 Denominations of Origin for wine in Catalunya, three of them found in the Penedès area, renowned especially for its sparkling cava. (And more of that in this issue). www.catalunya.com

TRAVEL : CATALUNYA

Authentic Japanese Cuisine

いただきます! SAVOR AUTHENTIC JAPANESE CUISINE IN THE CONTEMPORARY SETTING OF BENKAY JAPANESE RESTAURANT, WITH TEPPAN-YAKI, SUSHI BAR, YAKINIKU AND SHABUSHABU ALONG WITH FIVE PRIVATE DINING ROOMS OVERLOOKING THE MAJESTIC INDIAN OCEAN. BENKAY JAPANESE RESTAURANT at Nikko Bali Resort and Spa Jalan Raya Nusa Dua Selatan, PO BOX 18, Nusa Dua 80363, Bali - Indonesia Tel: +62-361-773-377 Fax: +62-361-773-388 E-mail: tourdesk@nikkobali.com URL: http://www.nikkobali.com 17

TRAVEL : CATALUNYA

MONTSERRAT One of the great secrets of Catalunya (unless, of course you come from there) is Montserrat. An easy trip from Barcelona, this is a collaboration between Nature and Man at their creative best.

TRAVEL : CATALUNYA

irstly, one must give it to the Spanish: Montserrat sounds much more grand and romantic than “serrated mountain.” For that is just what it is; an extraordinary mini-massif that pokes up from the plain to some 1236 metres in a series of separate peaks. Millions of years ago, it was under the Mediterranean – now weather and wear have worn away the softer bits to leave these light brown natural towers. It is 10 kilometres long and five kilometres wide; its perimeter some 25 kilometres. It was always going to be a mystic place and when Christianity returned to Spain 1000 years ago, a monastery was built up there

and then a basilica. The Benedictine abbey is called Santa Maria de Montserrat, which hosts the Virgin of Montserrat sanctuary and which is even recognized by some romantics as the location of the Holy Grail in Arthurian myth. In any case, legend still has it that it brings good fortune if you touch the famous Black Madonna that has become the patron saint of Catalunya. In the 19 century, life at the abbey came to an abrupt end when it was destroyed by Napoleon’s army (biggest loss was the great library). Monastic life resumed until the Spanish Civil War when it was abandoned again. However, the government of Catalunya managed to save it from th

destruction. Today, the religious community has returned with some 80 Benedictine monks living up there. Saved, too, was Our Lady of Montserrat, commonly known as La Moreneta (‘the dark one’), the Romanesque altar carving from the 12th century). Now there is a museum, several restaurants, bars, an hotel (conventions are very popular), an apartment building, boutiques and some temporary vendors who bring their vans up every day to sell Catalunya’s local products, especially cheese, honey, olives and nuts as well as the coca (flat sponge cake) and mat, the curd cheese you have in little cups topped with local honey. 19

TRAVEL : CATALUNYA

It is only 50 kilometres from Barcelona and you can drive up the mountains. But probably best way to get there is by train: the R5 Intercity leaves hourly from the Plaça d’Espanya station in Barcelona for Manresa. When you reach the foot of the mountains, you change to a rack rail or cable car, which take you up to the basilica level. Funiculars can then take your further up to see the shrines or to hike around the mountaintops. If you have the time, it is great to overnight here. It will give you a more leisurely pace to see everything, especially the architecture, sculptures, mosaics and frescoes of the basilica. It is also a must to hear the famous Escalonia sing. This Montserrat boys’ choir is the oldest in Europe and they perform every day at one with vespers at 6.45pm.

The library has been re-established and contains 300,000 volumes but is not open to the public. The museum (restored in 1844) is filled with art treasures, mostly donated privately. There are works by El Greco, Caravaggio, Giordano and many more. It also has a modern gallery with works by Monet, Sisley and Degas, Picasso and Dali. The bodigas (‘boutiques’) are well worth a browse – and a buy. They have handicrafts, souvenirs, books, CDs, all kinds of food and pastries, as well as the local liqueurs that were originally made by the monks but demand became so great they had to go commercial. Eating can be formal or casual; the latter to be had at a self-service restaurant beyond the station.

Montserrat is one of those places that have become a must-visit when you are in Catalunya. You will marvel at what man has made up there and you can also just sit in one of the plaças and contemplate the magnificent natural phenomenon that prompted his inspiration. informacio@larsa-montserrat.com www.montserratvisita.com

Tip: If you can, go on a week day; it is a favourite of Barcelonans at weekends.

TRAVEL : CATALUNYA

MAN AGAINST TIME He was flamboyant, outrageous, self-promoting. But his face is probably the best-known of any from the 20th century art world. He was Salvador DalĂ.

TRAVEL : CATALUNYA

The Royal Heart

Early Landscape

Gold crucifix

e was also a Catalan and his works feature much of the local landscape – the poplar trees, the beaches, the plains of his native

province.

He was born in Figueres, a rather unprepossessing town near the French border. He left to lead a controversial and colourful life in which he was painter, architect, lithographer, set designer, writer, sculptor, who also dabbled in fashion and photography. Dalí also worked with famous filmmakers, such as Alfred Hitchcock. The dream sequence Spellbound is by Dalí. The tribute to his life (largely thanks to himself) is the Dalí Theatre and Museum in Figueres is actually one a trilogy of Dali museums, the other being his castle at Púbol and his house in the little seaside village of Cadaqués. The Figueres complex is called a theatre (as it once was) but it is more like a small castle, with its adjoining courtyards, outbuildings

Gala and Lincoln

and terraces. The project was begun in 1960 by Dalí himself and the then mayor of the town and was an ongoing project for 20 years. It now contains some 1500 of his works. He was fascinated by science and religion and his works feature such confronting issues as putrefaction and castration. You will also see examples of his humour and of his having a lend of us: look at the wall sconce made of electric insulator cups. He also liked to play with 3-D images (the Mae West Room), pixilated pieces (see the nude Gala and Lincoln portrait) and sculpture from life: hence his famous 1941 Cadillac in the courtyard.

Electrical sconce

In another gallery is the Dalí–Joies (“The Jewels of Dalí”) collection. The most famous is “The Royal Heart” (made at the time of the coronation of Queen Elizabeth) and is made of gold encrusted with rubies, diamonds and emeralds. Its centre actually beats like a heart. The others are mostly crucifixes. The Persistence of Memory

TRAVEL : CATALUNYA

Breast Loaf

Queen Sofia & King Juan Carlos

LIFE Dalí was the son of a middle-class lawyer whose strict discipline was tempered by his wife, Felipa, who encouraged her son’s artistic endeavors. Dalí had his first exhibition, aged 16 – in Figueres. He moved to school in Madrid in 1922 and was expelled in 1926, when he was accused of provoking unrest. His talent was first noticed with his realistic The Basket of Bread, painted in 1926. That same year, he went to Paris, where he met Pablo Picasso, whom he already revered. Many of his works at this time were heavily influenced by him (along with another Catalan, Joan Miró). He also made no secret his real heroes were earlier icons, notably Velázquez who actually appears in some of his pictures. Dalí’s famous trademark upturned moustache came from Velázquez. In 1929, Dalí met his muse and inspiration, Gala, a Russian 10 years his senior. As his wife, Gala continued to inspire many paintings but she would also act as Dalí’s business manager, supporting their extravagant lifestyle, always narrowly avoiding bankruptcy. It was at this same he officially became a surrealist. In 1931, he painted one of his most famous works, The Persistence of Memory, which introduced the melting pocket watches. The general interpretation was that this represented the assumption (after Einstein) that time is relative, not fixed. On a more practical note, it is suggested 24

Dali

Crypt

Signature

the idea for the melting clocks came to Dalí when he was staring at a runny piece of Camembert on a hot August day. Meantime, symbolic animals appeared in his pictures: elephants, rhinoceros, ants, locusts, snails (each symbolizing a life force) and the egg, which he saw as a symbol of life.

Gala as Leda

All the while, Dalí had his eye on money. In 1939, André Breton coined the nickname “Avida Dollars”, an anagram for “Salvador Dalí”, and a phonetic rendering of the French avide à dollars (“eager for dollars”). When signing autographs for fans, Dalí would always keep their pens. He was also known to avoid paying tabs at restaurants by drawing on the checks he wrote. Gala died in 1982, at the age of 87 when they were living at the castle in Púbol. Dalí became ill and moved back to an apartment in the Figueres Museum. Dalí’s politics were sometimes almost as confusing as his artistic philosophy. He was criticised for supporting Franco but then was supportive of the restored monarchy. However, he famously hedged his bets when Juan Carlos and Sofia were named king and queen: he painted them but left out their faces to see how things would pan out. In any case, King Juan Carlos gave him the title of Marqués de Dalí de Púbol in 1982 and actually visited him in Figueres on his deathbed in 1989. Dalí is buried in a crypt in the Museum basement.

Beethoven

He was known as an innovator, genius, charlatan and self publicist. In the museum at Figueres, you will see examples from all his artistic periods and you are set to wondering. Possibly the final testament to his talent is the portrait of Beethoven. He did it by dipping an octopus in ink and smashing it against the paper. Talent cannot be that accidental. www.salvador-dali.org

GALLERY

QATAR & FCB Qatar Airways is the new global main partner for Barcelona’s famous Football Club. The announcement was made at Camp Nou in Barcelona with a handshake between Qatar CEO Akbar Al Baker and the club’s president Sandro Rosell. In a nutshell, this means Qatar Airways will replace the Qatar Foundation as sponsor, coming into effect 1 July. This will mean a change of logo for the first team shirts to begin the 2013/14 season. Currently the airline operates 10 flights a week from Doha to Barcelona – but that will no doubt change! “It is a fitting match where we both share the same values – passionate about being the best at what we do,” says Mr. Al Baker. “And it is a two-way street. Club Barcelona is a way of life, not only here in Catalunya but for millions of fans around the world.”

He went on to hint that flights to Barcelona will increase dramatically in the coming years – an advantage not only for people coming here but for people travelling from here to other Qatar destinations. And, of course, Team Barcelona will fly with the airline for foreign matches. So, don’t be

surprised if Sr. Messi and his team will be seen playing a friendly in Jakarta sooner rather than later. At present Qatar flies daily to Barcelona from Jakarta, Denpasar and Singapore. www.qatarairways.com

FAVE A FAVOURITE The favehotel group has won the prestigious “HIW Best Economy Hotel Chain 2013 Award.” This came during the Hospitality Investment World Indonesia Conference, which is supported by the Ministry of Tourism and Creative Economy and is Indonesia’s foremost annual tourism investment forum that brings together senior hospitality industry representatives, investors, operators, developers, government representatives and the banking sector to analyze and dissect opportunities for infrastructure investments into Indonesia’s growing tourism industries. John Food, President & CEO of Archipelago International (fave’s parent company) says that “When we entered the Indonesian

market 15 years ago, our aim was (and is) to set standards and pride ourselves on being innovative. While faves have been extremely well received by travellers from all walks of life, it is a special honour for us to also be respected by hospitality professionals and to receive such high level recognition from within our industry.” Archipelago International (formerly known as Aston International) is one of Indonesia’s leading hotel operators with an underlying portfolio of more than 60 hotels and 12.000 rooms and a development pipeline exceeding 90 properties in Indonesia, the Philippines and Malaysia. www.FaveHotels.com

TRAVEL : CATALUNYA

LA ROCA

For the dedicated shopper – and even more for the dedicated bargain hunter, there is a new concept in Europe called Chic Outlet Shopping.

uite simply, they have moved away from the ‘mall’ concept and made attractive little villages where you can shop at leisure for luxury bargain labels and (dare we say) factory outlet prices. The winding village streets house the boutiques, of course, but also fountains, sitting areas and the cafes and restaurants mostly also have outdoor seating for the warmer weather. They are outside the major European cities of London, Dublin, Paris, Madrid, Milan (and close to Bologna), Munich, Frankfurt, Brussels (also close to Antwerp and Cologne) and Barcelona. The one near Barcelona is called La Roca and is an easy drive from town. The

restaurants and cafés offer various cuisines (including Catalan) and a playground for the children. Most major brands are there, along with some more unfamiliar Spanish designers. And a couple of interesting and unusual places – like Le Creuset (for the famous French cooking utensils), Mandarina Duck (for fine luggage), two or three sporting goods brands, including shoes, boutiques with perfumes, cigars, chocolates and designer children’s wear. It is best to arrange one of their tours so you can be picked up and dropped off by coach or limousine in Barcelona at your leisure. They have several packages, including one that takes in a visit to the Circuit Catalunya (Barcelona’s F1 track), which is just up the way.

Best way to book is on line and they have services in 14 languages. (Keep in mind the Catalans are fierce worker-protectionminded people so they are closed on Sundays.) www.parkroyalhotels.com

TRAVEL : CATALUNYA

GALLERY

White Chocolcate Mousse Baravaian Nut Dome

Duo of seared US Scallop and Blue Lobster

Oyster & Wine Bar’s Spring & Summer Menu Sheraton Hong Kong’s Executive Chef Philippe Derrien and Oyster & Wine Bar’s Chef de Cuisine Oscar Chow have created a seasonal Spring & Summer menu featuring a variety of exquisite delicacies the can be savoured while enjoying the stunning 180-degree harbour views from the top floor of the hotel. This spring the Chefs are surprising guests with a duet of contrasting flavours and techniques and an innovative composition of tastes and textures. Try the succulent Maguro Tuna and Avocado Tartar as an entrée with complementary flavours of sweet and sour pumpkin and micro celery. The Oyster Cappuccino with Soy Caviar Pearls is topped with a touch

of molecular cuisine-inspired soy caviar pearls, The Les Escargots combines baked Portobello mushroom and burgundy snails with herb butter for a light flavour. The Panroasted Filet of Garoupa is accented by Organic Quinoa and Champagne Foam, while the Duo of seared U.S. Scallop & Blue Lobster is paired with Potato Gnocchi and light Saffron Sauce giving it a true taste of the sea. For steak lovers the must try dish is the Char-broiled Wagyu M4 Tomahawk Rib Steak on the Bone. The daily blackboard desserts include a lovely Cranberry and Banana Cheese Mousse Cake and a White Chocolate Bavarian Cream with caramelized Macadamia and Pistachio Nuts.

So when in Hong Kong……

www.sheraton.com/hongkong

GALLERY

HOTEL : BARCELONA

SOUL SEARCHING Barcelona has a new hotel and one that has become a benchmark for boutique properties in Europe.

HOTEL : BARCELONA

t is called the Alma (‘soul’ in Spanish) and its name epitomizes the aim of its owners: a new hotel concept which allows guests to discover cities with exclusivity, location, careful design, fine food and impeccable service. The company also has properties in Berlin, Pamplona and Seville, with three more planned for Lisbon, Cordoba and Malaga. The Alma is indeed part of the soul of Barcelona: a restored historic building in the Eixample area, centre of everything in the city. Gaudi houses are around the corner; the nearby spires of Sagrada Familia can be glimpsed from the splendid new rooftop terrace.

The hotel is divided into two areas, which meet in an atrium; a transition space that brings natural light into the corridors. Downstairs is a spa, gym and heated pool. But a major feature is the huge terrace garden out back. These are rare in the city now, so this open space is pure luxury, especially in summer. The restaurant extends out here and has become a very popular venue with the locals as well as guests.

On Calle Mallorca, it is just five steps from the Passeig de Gràcia and all around are high-end boutiques, restaurants, tapas bars, galleries and jewellers. It is a fabulous location from which to simply stroll around and enjoy the city.

FOOD

The Alma has seven floors and 72 rooms, all more than 50sqm in size. On the garden side, they have a contemporary design, while those overlooking Calle Mallorca are more classical. The inspiration for these sober and elegant spaces is a typical Eixample apartment; they have a certain French air that is also very Barcelona.

They take food very seriously and chef Sergio Humada provides a daily menu of popular classical dishes. Yet his secret of gastronomy lies in the personal touch. The chef does not only propose dishes from the menu but also special dishes on demand. Also a must-try is the tapas menu (preferably with a chilled glass of cava).

Some of the most outstanding starters include grilled tuna with onion confit in white wine, pil pil style cod and grilled Iberian pork. Mains might be spaghetti with fresh eggs and black sausage grilled in butter and chives, creamy rice with Iberian cold meat bound with a touch of cheese from the Garrotxa, traditional gazpacho with quail eggs and Iberian ham. Desserts include banana stewed in Cointreau toffee with crumble and peanut ice cream or lemon custard, fresh raspberries, Breton biscuit and rose ice cream. The food, like the entire “artisanal” concept of The Alma is a unique, local and luxurious experience that goes against the trend of mass production. www.almabarcelona.com

CHEFS : QATAR AIRWAYS

Star Dining In The Air

Qatar Airways has engaged a stellar line-up of globally renowned chefs to inspire a new level in in-flight dining. The chefs are Ramzi Choueiri, Vineet Bhatia, Tom Aiken and Nobu Matsuhisa and they have collaborated exclusively to create the ‘Qatar Airways Culinary World Menu’ for all international flights. Each chef spent several months adapting and testing their specialties for Qatar Airways’ passengers, taking into account, not only flavours, textures and presentation but especially how food ‘behaves’ at 35,000 feet and what types of food are most suited to long-haul flights. The highly celebrated team of successful restaurateurs consists of chefs who have gained a distinguished list of accolades, including multiple Michelin Stars, as multi-award winning authors, TV broadcasters, and there is even a Guinness Book of World Recorder holder.

CHEFS : QATAR AIRWAYS

Ramzi

cheff

Vineet cheff

Choueiri

Chef Ramzi Choueiri was chosen as the culinary ambassador for the Arab World. One of the most popular and widely recognized chefs in the Middle East, Choueiri has brought Lebanese cuisine to everybody with a daily live TV cooking show that boasts 10 million viewers. He has also published the first volume of his culinary adventure, which has already sold 650,000 copies. Choueiri also holds three Guinness World Records for the largest servings of: Hummus (10.452 kg), Tabbouleh (3.453 kg) and Falafel (150.000 units). “Since food reflects the traditions of a society, my representing the Arab World, the home culture of the airline, is an exciting challenge. Arabic food is a melting pot between traditional recipes, new techniques and new methods so it’s always ready to be discovered whether you’ve grown up on traditional dishes or sampling for the first time,” says Choueri.

Nobu

cheff

Matsuhisa

Chef Nobu Matsuhisa is a culinary icon around the world, simply known as Nobu. With a reputation built over three decades for cuisine blending traditional Japanese cuisine with South American ingredients, Nobu has earned two Michelin stars. He now has an incredible 29 restaurants in 25 cities across five continents. (He plans to open another in Doha next year. “I want to see those sampling my dishes eat, smile and laugh. To me this is happiness. Meals and dining are an important part of flying and it is an exciting new challenge to adapt my food to an aircraft.”

Chef Vineet Bhatia is the only Indian chef to have won two Michelin stars. “As a child, I dreamed of being a pilot, so I jumped at the chance to work with Qatar Airways and share my passion for all kinds of fine Indian cuisine,” he recalls. He trained in India and then moved to London in 1993 where he was pretty disappointed with the representation of Indian cuisine so he set about changing it. Cooking Indian food his way soon generated rave reviews. In 1999, Bhatia opened a partnership restaurant Zaika, which in 2001, was awarded a Michelin star, making him the first Indian chef-restaurateur to receive this honour since the inception of the Guide. Three years later, Bhatia opened his own restaurant Rasoi (meaning kitchen) in London’s fashionable Chelsea, where he gained a Michelin star in 2006. In 2009, he made history again when his restaurant Rasoi in Geneva received a Michelin star.

Tom

“I’m happy that a brand like Qatar Airways is giving Arabic cuisine so solid a position on an international level and I am honoured to be their culinary Ambassador for the Arab region.”

Bhatia

Each chef was specifically chosen as a master of his own local cuisine:

cheff

Aikens

Chef Tom Aikens was born in the UK, but spent his early summers travelling around France being exposed to fine regional cuisine. By the time he was 12 years old, Aikens had already found his culinary calling in life. Later he became the youngest British chef ever awarded two Michelin stars. He was only 26. After serious training in France and England, Aikens first opened his own restaurant Tom Aikens in London in 2003. The restaurant won a Michelin star in 2004 and three stars in the Egon Ronay Guide for 2005. In the same year, the establishment was named eighth best restaurant in the world in Restaurant’s Top 50 List. This led to two other restaurants in London: Tom’s Kitchen and Tom’s Terrace. He combines British and French influences and he is renowned for exploring unique flavours and tastes. “I want to give passengers an exciting taste sensation. Qatar is known for its service – I want it to be also known for its food through my culinary creations.”

HOTEL: BANGKOK

THE SIAM If you want that enigmatic WOW factor, the new Siam Hotel in Bangkok has it - and then some.

HOTEL: BANGKOK

Krissada Sukosol Clapp

he hotel is literally a resort in the middle of a teemingly busy city. This feeling is helped greatly by its location - right on the Chao Praya River in Bangkok’s sedate royal Dusit district; the King’s residence (Jitrada Palace) is a couple of blocks away. It is not in the bustling shopping and business area of Bangkok. It is down river of the Grand Palace in a quieter neighbourhood, but very easy by taxi (about 15 minutes) to the CBD. They sensibly have their own boat, which will take you all the way up to Sathorn Pier (about 30 minutes) where you can catch the Skytrain. It will also drop you off at the Grand Palace, Wat Pho and River City (the big antique centre). The Siam is quiet and private and they have generously left huge areas as garden and

landscaping. There are only 39-rooms and villas. Design is by Bill Bensley, with a brief from the owner, Krissada Sukosol Clapp, a Thai celebrity best known as the lead singer of indie-rock band Pru, and an actor with a Thai Academy Award to his credit. When Kriss inherited this piece of prime riverside land, nearly two hectares, he was instantly inspired to build a hotel there. Nothing new to him; his family owns the Sukosol Hotel chain. His mother, matriarch Kamala Sukusol left it all to him: “I said let’s build something the city has never seen before. I’ll take care of it Mom.” The hotel is especially distinguished by the huge lobby terraces and, behind, the heroic atrium with its infinity pool in what they call the Main Residence.

in Paris: “My work is an expression of how I wish the world could be: serene, lush in natural beauty, yet quite simple.” To emphasise this, a muted colour scheme of black, white, cream, grey and neutrals has been combined with natural textures such as wood, weave, leather and stone. The Siam is a living museum. All the artworks have been collected by Kriss, a fleamarket fanatic who loves nothing more than to seek out treasures in local antique stores and fairs. These antiques permeate every single private and public space, from rugs on floors to pictures on walls to chandeliers hanging from the ceilings. There is also a marvellous collection of ‘colonial’ Thai pieces, such as a radio and typewriter from the 1930s.

Here, lead architect Khemvadee Paopanlerd drew inspiration from the Musée d’Orsay 35

HOTEL: BANGKOK

SUITES There are 28 suites (all have a sitting room) in the Main Residence with themes that showcase Thai life over the past century. The 11 pool villas are all different, but contain some unique and valuable artwork made of fabric, wood, steel, paint, print and photography. “Each suite embraces a unique theme: from local architecture to beauty queens, music to military, diplomats to contemporary art while every public and private space highlights Thai life and culture through the ages,” Kriss explains. Riverside at the complex are three centuryold Thai teakwood houses brought downriver from the ancient capital of Ayutthaya by family friend Connie Mangskau and her silk tycoon friend and fellow spy, Jim Thompson. Three of these have been turned into the signature Thai restaurant, Chon, and a cooking school while one has been refurbished as a unique pool villa they have called Connie’s Cottage. 36

Connie’s Cottage is furnished with Thai pieces and artifacts, along with sensational photographs of Connie with her friends and famous guests, among them Jacqueline Kennedy, William Holden, Richard Nixon, John Rockefeller, Roger Moore, Henry Ford to name but a few and, of course, Jim Thompson. Dining is also at the Deco Bar & Bistro and there is a tea lounge, the pool bar and the spa café. You can also enjoy a sundowner at the Pier Bar while you watch the endless river traffic chugging by. “The hotel has a gift shop called ‘Curio’ where some of my antique collections are on sale, not just heroic pieces but little pieces that don’t cost much but still have a wonderful history,” says Kriss. Of special note is The Siam’s spacious period-style library, which is home to Krissada’s private collection of rare, first edition hardback books on Siam and

Asia dating back over a century, as well a wonderful display of his mother Kamala’s 2100 BC-200 AD Neolithic pottery. She is also an avid collector. You can simply read or, another treat, move into the small theatre and watch a movie from genuine old cinema seats. “Our quest was for the perfect, urban luxury resort,” says Kriss. “And it makes me think about who would stay here. I think George Clooney has a pretty darn cool persona, classy but still keeps his feet on the ground. Yeah, he’d be our ultimate guest!” Meantime, if you come across a small boy frolicking cheekily in the lotus pool outside the restaurant, best to be nice to him. He could be the future King of Thailand. His father the Crown Prince often pops in for a family lunch. Very convenient as his palace, too, is just around the corner. www.thesiamhotel.com

GALLERY

NEW CITY SPA

The luxury boutique Gran Mahakam Hotel as unveiled its new spa.

All massages integrate Swedish, Deep Tissue, Sports and Balinese techniques.

Gran Mahakam is a perfect getaway for business travellers and families to relax and unwind after a day’s work or a pampering over the weekend.

SPA also offers The Kids Spa that includes Fresh Fruity Faces; an all natural, beautifying facial mask for gentle cleansing.

Design in the SPA cabins combines white modern pattern walls, bronze mirrors, marble and a touch of dark wood parquet. Guest can choose from a wide variety of SPA treatments, such as the Mahakam Signature Massage, which is designed to improve circulation, relieve muscle tension, increase mobility, pain relief and stress reduction. The Tranquility Massage uses aromatherapy to encourage the body to relax while stimulating the brain.

The ‘strawberries and cream’ body scrub and the Amazing Body Mousse – a rich whipped French Vanilla with milk and mocha both leave kids’ skin glowing. All this and Aquarobic and Aerobic sessions at the deck pool. SPA at Gran Mahakam is the perfect city getaway to pamper yourself and stay healthy. www.granmahakam.com

The Balancing of Cakra Massage uses heated stones to stimulate circulation, expand blood vessels and naturally heal and detox the body.

TRAVEL : THAILAND

BANGKOK’S WEEKEND MARKET Shopping in most Asian countries is a fierce competition sport. No exception in Thailand, where the locals, as well as tourists love to indulge in a little retail therapy, whether it be simply for food and clothing or for a little luxury.

e are spoiled in Indonesia with clothing, watches, handbags, jeans and so on. But Bangkok is great for many other things. So, if you happen to be there over a weekend, head straight for Jatuchak. It is sort of a rite of passage in Bangkok – everybody goes there and has a favorite product or stall.

porcelain, posters, handbags, shoes, jewellery, homewares, flowers (real and silk), Thai silks and garments and there are even pet shops. There also are many other quirky things – such as hand-made soaps. Our favorite find was a Bintang T-shirt, which, on closer inspection, had a made-inThailand tag sewn in.

The first thing you should know about Jatuchak is that it is huge! (Mangga Dua on steroids). It covers about 18 hectares of ground and consequently, you should get used to the idea early that you will get lost. It is vast, so you will probably not be able to get around it all in one day. Don’t even try.

Punctuate your wandering and bartering with a rest stop at one of the dozens of little cafes – they serve quite good food, cold drinks and ice-cream. There are also ATMs as many of the stalls don’t accept credit cards and you will find cargo dispatchers in many areas who will ship big items home for you.

They do have a map but you will need a PhD in cartography to decipher it. So, just keep wandering and you will eventually find your way around – and out!

Just be careful with genuine antiques; you may have trouble getting them out of the country so ask for a ‘certificate’ from the vendor.

There are some 5,000 stalls and Jatuchak (or sometimes Chatuchak) is a particularly good for Thai handicrafts and, because there are so many stalls, competition makes them keep prices lower.

Bargaining is the order of the day and you will find prices everywhere cheaper than the shopping centres and street stalls around Silom and Sukhumvit.

You will find antiques (‘old and new’), furniture (you could do a whole house with stuff from here), Thai blue-and-white

In fact, many well-known stores have outlets in Jatuchak where they sell the same goods for much lower prices.

Opening time is 9 a.m. but some stalls are slow to actually open. They close at dusk, on both Saturday and Sunday. It will be hot, humid and, as the day wears on, crowded. Easiest way to get there is by taxi, although the Skytrain has the Mo Chit station, only about five minutes walk away. Taxis are also plentiful outside for a quick getaway.

Jatuchak is the market everybody knows but there is a new one nearby called Or Tor Kor – better buildings but more of the same. For a slightly more ‘upmarket’ experience, go to Sathorn Pier and take a boat to Asiatique. It is only about 10 minutes away. You will pay a little more than at Jatuchak but the classier atmosphere is sometimes worth it. And the restaurants are airconditioned.

TRAVEL : THAILAND

TRAVEL : MOROCCO

VIRGIN’S KASBAH We usually think of Virgin super-tsar Richard Branson at home in London, in the air on one of his planes or at his Caribbean hideaway island. This is old news: Branson has expanded his hospitality empire to some new destinations – one of them, romantic Morocco.

hen Branson first bought Kasbah Tamadot it was already a treasure trove of artifacts and antiques brought to Morocco by renowned art collector Luciano Tempo. These have been kept and are now displayed in the rooms and public spaces of the villa. “We’re frequently asked which room Richard Branson prefers when he comes to stay,” says the staff. “We think all the rooms capture something special but when Richard first visited the property he used to request Room 31, now aptly named Tarrat, the Berber word for Virgin.” More recently Mr. Branson chooses to stay in one of the nine Berber Tented Suites, each with its breath-taking views over the Atlas Mountains and each with plunge pools and Jacuzzi so you can make use of the deck no matter what the weather.

TRAVEL : MOROCCO

No trip to Morocco can ever be considered complete without experiencing the country’s deservedly famous cuisine so Kasbah Tamadot has introduced its own cooking classes. In the afternoon, each budding chef has his own cooking station with a traditional kanoun stove where he will create a delicious three course meal including salad, soup, tagines and dessert. He will then share his creations for dinner. After this, you might all like to gather on the roof terrace where they have installed an outdoor cinema to play favorite movies. (We suggest Casablanca might be high on the list…)

Kasbah Tamadot recently scooped ‘World’s Best Small Hotel’ at the International Hotel Awards, which recognises excellence in the hotel and hospitality industry worldwide. www.virginlimitededition.com

GRAND OPENING

Kunstkring Paleis Re-opens

ataviasche Kunstkring, one of the most beautiful historical buildings in Jakarta, has been reopened by the Tugu Hotels & Restaurants Group.

Working with Lingkaran Seni Indonesia, the grand building has been redecorated to its original splendor and renamed Tugu Kunstkring Paleis – this exactly 99 years after it first opened in Dutch Colonial Times. Once again, it will be a proud centre for art exhibitions and other historical events. It will also house a gallery boutique with beautiful artworks, jewels, lifestyle products and other design items. There is also a fine restaurant, an elegant lounge and a tea house. Tugu is the only fully Indonesian owned, designed and managed group of 5-star boutique hotels & restaurants that are truly Indonesian at heart and proud winners of the 2013 Hospitality Investment World’s Culture Award. The grand historical building originally housed the Fine Arts Circle of the Dutch

East Indies (Nederlandsch-Indische Kunstkring) and was opened in 1914. This organization was founded with the purpose of promoting the fine and decorative arts of the Indies.

The Pangeran Diponegoro Room This room houses an epic and moving painting called The Fall of Java, depicting the capture of Prince Diponegoro in 1830 after being betrayed by the Dutch. This is the third painting of this event; the first two by J.W Pieneman and Raden Saleh.

Tugu Dining The restaurant, lounge and café at Tugu Kunstkring Paleis are of stunningly timeless design. Each bustles with life at breakfast, lunch and dinner, serving inspirational dishes from humble Indonesian village tables to the cuisine of kings and presidents, as well as a fine selection of Western cuisine.

One highlight is the Rijsttafel Betawi– the dish created by the Dutch as a means of sampling little tastes of the best of Indonesian food, all on one plate. The elegant lounge is called “The World of Suzie Wong” and is inspired by the movie set in the Hong Kong of the 1960s. If you need a romantic corner in the afternoon, step into Balkon van Menteng for a coffee or two, and enjoy the sweeping view of the old Menteng neighborhood. Tugu Kunstkring Paleis is the grand old building on Jalan Teuku Umar in Menteng, just around the corner from the Bunderan. www.tuguhotels.com

GRAND OPENING

Annette Anhar, Governor Jokowi, Anhar Setjadibrata

Anhar Setjadibrata, Governor Jokowi

H.E Ewa Polano Ambassador of Sweden and husband

Mr & Mrs Boy Sinatro & Family

Tugu Ristafel Betawi

Annette Anhar and Maruarar Sirait

Annette Anhar, Governor Jokowi, Maruarar Sirait

Sandy Maureen Angela,Galuh Trisjanto, Andy Guy, Julie Nursanty, Puput Joe

RESTAURANT : BALI

BEACHSIDE GLAMOUR Bali has the coolest new beach restaurant – elegant yet informal, sleek yet friendly.

undara is the Sanskrit word for “beautiful” and it is the name of this new place at the Four Seasons Resort.

Sundara has become an instant mustgo-to watering hole for hotel guests and locals alike – all attracted to its beach club ambience and, not least, to its great food and super cocktail list. This is an all-day hideaway – providing a mix of five-star flair and relaxed beach-club vibe,” say the Four Seasons people. There is an air-conditioned bar, an open lounging deck, a breezy restaurant and, upstairs, another large room that can also be used for private functions. All of this overlooks its own swimming pool and the white sand beach of Jimbaran Bay.

Lunch is a casual affair with the menu created by Australian chef Greg Bunt. You can see how fresh everything is because the kitchen is open, as is the sushi station, the salad bar, another with seafood on ice, another with a wood-fired pizza oven and yet another with specialty cuts of meat. After lunch, you can simply amble down to the deck and relax for the afternoon on a daybed by the Infinity Edge. For dinner, Sundara ups its sophistication quotient exponentially and there is a menu to match. Candlelight flickers and fans turn lazily. Bunt’s menu at night specializes in steak and seafood of all varieties (he goes himself to the fish market at Jimbaran), usually grilled simply to retain all the flavour. And you will be especially pleased by the vegetables: crispy fresh from Four Seasons’ own farm at Bedugul. (Don’t miss the Balisalted roast beetroot!)

RESTAURANT : BALI

Not to be missed, before or after dinner, is an innovative cocktail. To stand out in Bali’s competitive nightlife scene, Sundara invited Javier de las Muelas – owner of Barcelona’s legendary Dry Martini – to spend a month at Four Seasons to design recipes and train Sundara’s mixology staff. The classics are all there and we can personally attest to the Manhattan and the Martini. But the list has a tantalizing collection of new ones. For example, the Jim-Let Fox-Trot is a modern variation on the traditional gimlet using a slushy machine. Thousand Nights is a brilliant yellow creation, combining star anise, green cardamom, passion fruit, lime juice and dark rum. Coconut Rhapsody is a ripe and creamy cocktail, mixing coconut and gin. A sexy, sophisticated beachfront restaurant and freshly renovated villas are among the many new reasons to start planning an escape to Bali. Leave it to Four Seasons to get it right. Sundara is a smash hit. www.fourseasons.com

TRAVEL : USA

Great Gatsby Country The Great Gatsby, one of this year’s eagerly anticipated movies, will retell the tale of Jay Gatsby (this time Leonardo Dicaprio) and the decadent lifestyle enjoyed by New York’s jet set during the Roaring Twenties.

t will be released in May and the locals say this couldn’t be better timed with ‘Jazz Age’ nostalgia and the fashion world embracing this bygone era spreading across the historic states of New England – specifically Nantucket Island. Today, the East Coast’s high society and ultra-rich partake in more understated displays of wealth. While Gatsby and his peers would have spent hedonistic summers on Long Island hosting extravagant parties, his modern day counterpart would be discreetly enjoying the finer things on Nantucket Island – where America’s billionaires go to retreat. Nantucket is a weekend and summer haven for the likes of Tommy Hilfiger, Bill Gates and Google CEO Eric Schmidt. It sits at America’s most easterly point, just 50kms from Cape Cod on the coast of Massachusetts.

TRAVEL : USA Nantucket is more English than the English; waspier than the wasps. (A WASP is a snide term for a White Anglo-Saxon Protestant). No wasps since many are Catholic; even the Kennedy family is now choosing to stage weddings here! Along with white sand beaches, charming clapboard architecture and quaint cobbled streets, the island’s isolation from the mainland is a major part of its allure. What was once a favourite hideaway for socialite and fashion icon C.Z. Guest is now a home from home for Teresa Heinz and financier Arki Busson. If you don’t happen to have a holiday residence here, Nantucket Island Resorts (www.nantucketislandresorts.com) offers six period properties dotted across the island’s best locations. Three of these properties represent Nantucket’s leading accommodation and are keenly sought after each summer season. The Wauwinet (www.wauwinet.com) is widely considered to be Nantucket’s finest hotel with an old world glamour that transports guests back to a bygone era. The Relais and Chateaux property is at the northeast tip of the island with Nantucket Bay on one side and the Atlantic Ocean to the other. The hotel features two private beaches and the restaurant Toppers - the place to people-watch on island.

TRAVEL : USA

The iconic White Elephant (wwww.hiteelephanthotel.com) is an historic island landmark on the waterfront in Nantucket’s chic town centre. Rumoured to have hosted the new Jay Gatsby, Leonardo Dicaprio and supermodel Erin Heatherton this year, the multi-award winning property is made up of 66 rooms, suites and garden cottages. Whitewashed walls and wood fireplaces reflect the hotel’s traditional aesthetic. Guests can soak up the atmosphere of the harbour at sunset, when the marina is decorated with über-luxurious yachts, sailboats and motorboats.

The Cottages and Lofts at the Boat Basin (www.thecottagesnantucket.com) have the best location on island bar none. The former fishermen’s lodges enjoy a front row view of Nantucket Harbor and are just a stone’s throw from the shopping district and the best beaches. Ideal for families or those who prefer to holiday independently, the nautical ambiance of the properties allows guests a unique insight into Nantucket’s original source of prosperity. All within easy reach of New York and Boston.

GALLERY

FEATHER BEDDING

Delta Air Lines is transforming its on-board sleep experience with new bedding by Westin Heavenly (we have tried it and love it). The new bedding is available on all BusinessElite International flights, as well as BusinessElite flights between New York’s JFK, Los Angeles, San Francisco and Seattle and between Atlanta and Honolulu. Delta’s BusinessElite customers will receive a Westin Heavenly sleeping pillow and a comforter with extra luxurious loft. Passengers on flights over 12 hours also will receive a lumbar pillow. In addition to the new bedding, Delta is is also revamping other areas of the in-flight sleep experience, including a white noise channel on Delta Radio, lighter faster meals and new amenity kits featuring Tumi and Malin+Goetz products. This, along with full flat-bed seating. To create a more restful cabin environment, flight attendants also are now proactively adjusting for appropriate lighting based on the time of day and streamlining cabin announcements to decrease noise disruptions. Yes, to all that! www.starwoodhotels.com www.delta.com

ITALIAN FAN The Mandarin Oriental Hotel group has a new fan. She is the gorgeous Italian actress Caterina Murino. Caterina was snapped by portrait photographer Mary McCartney at her favorite spot, on the beach in Sardinia where she was born. Her inclusion the multi-milliondollar advertising campaign for the MO is timely as they are just about to open in a place she frequents a lot: Milan. Murino gained international fame after playing the character Solange in the 2006 James Bond film, Casino Royale. She was also in the St. Trinian’s remake and the British TV series Zen, opposite actor Rufus Sewell. As well as being an actress and singer, she is a muse for the Italian fashion house Dolce & Gabbana.

The ad campaign is designed to raise Mandarin Oriental’s brand awareness globally by connecting the chain’s wellrecognized symbol - the fan - with international celebrities who regularly stay at the Group’s hotels. Caterina Murino joins Mandarin Oriental’s 24 existing fans: Lin Chiling, Karen Mok, Kevin Spacey, Christian Louboutin, Sophie Marceau, IM Pei, Michelle Yeoh, Jane Seymour, Kenzo Takada, Jerry Hall, Vanessa Mae, Vivienne Tam, Barry Humphries, Frederick Forsyth, Darcey Bussell, Bryan Ferry, Liam Neeson, Helen Mirren, Maggie Cheung, Sigourney Weaver, Sir David Tang, Harry Connick Jr., Hélène Grimaud and Sa Ding Ding. www.mandarinoriental.com

GRAND OPENING

Solaire changes the Manila Tourism Game

nrique Razon, Jr. recently opened the doors to the new Solaire Resort and Casino in Entertainment City adjacent to the Mall of Asia in Manila. The Solaire Resort is the first of four anchor properties in Manila’s Entertainment City. With its luxury, resort-style accommodations, distinct dining options and impressive gaming facilities Solaire has changed the way people will view resort casinos in Manila. Solaire features 500 luxuriously appointed rooms, suites and bay side villas that offer sophistication in a comfortable setting. The Resort Villas range from 600 square meters up to 1,000 square meters each, with all providing a majestic view of the Manila Bay sunset. Each villa also includes its own pool, Jacuzzi, and putting green. “We are extremely excited to share the first phase of Solaire with the people of Manila” said Enrique Razon, Jr, Chairman and CEO of Bloomberry Resort Corp. “We are sure that this will have a great impact on tourism here in Manila.”

Two separate arrival and check-in areas pamper guests and showcase the details of world renowned resort and casino designer Paul Steelman’s striking interior design, all accentuated by numerous contemporary art pieces by Filipino Artists. “I think people will be very impressed with the level of attention and detail that went into the construction of Solaire. The overall beauty of the property is an experience all on its own.” said Mike French, Solaire’s Chief Operating Officer. Solaire has nearly 300 gaming tables featuring Baccarat, Blackjack, Craps, Roulette and other favorites, as well as some 1,200 slot machines. The VIP area features 6,000 square meters of premium VIP gaming salons. Solaire offers eight distinct dining options guaranteed to please any palette, with four signature fine dining restaurants: Red Lantern, Yakumi, Finestra and Strip. For those looking for something more casual Lucky Noodles, Fresh buffet and Food Court

offer up delicious dishes from across the globe 24/7, while Eclipse and Dragon Bar both offer cocktails and entertainment to kick start any evening out. And if for those just wanting to relax, Solaire’s spa facility, resort style pool and stunning views of the Manila Bay, provides an experience that will rejuvenate the weariest of travelers. www.solaireresort.com

GRAND OPENING

7 1. Don Almeda, Jun Bernabe, Mike French and Bill Weidner 2. President Aquino, Enrique K. Razon, Jr. , Bong Naguiat and Mayor Bernabe 3. Christian and Winnie Monsod 4. Hans & Gi Sicat

5. Ben Cab & Annie Sarthou 6. Estela Tuason-Occena and Nestor Tan 7. Chairman Bong Naguiat, Lizzy Razon, Tet Naguiat,Stevie Paradies, Don Almeda 51

TRAVEL : AUSTRALIA

THE SUNBURNT COUNTRY By Diana Fisher Australia is a vast and beautiful country, much of it hot desert scrubland and ancient mountains

t is rough and rugged, often dazzling in its contrasts. Whether it be the glorious beaches and tropical islands, the snow capped mountains, the vast cattle and sheep stations scattered across the

far north or just the ever changing landscape where the great wine growing areas roll down to the sea. It has everything you could wish for, and dare I say more. Having lived in Australia for more than 40 years, I have travelled far and wide, but this is my very first time to the Far North West. My journey begins in Darwin (a quick flight from any of the major capitals will have you there in no time flat), a bright and sparkling city, rebuilt after it was wiped out by Cyclone Tracy in l974. It meanders around a huge harbour, with parks and make-believe seaside beaches along the waterfront. We dine at Pee Wees, the water almost lapping at our feet; night at Hanumanâ&#x20AC;&#x2122;s Thai in the city, both superb. My voyage is more an expedition: a cruise through the Kimberly Mountain Range at the 52

TRAVEL : AUSTRALIA

very top end of Australia – down to the pearling town of Broome. I am sailing on the splendid ship Orion 1. With all its creature comforts, it carries about l00 guests, a perfect number. Superb food is a great temptation every day; this masterminded by award-winning chef Serge Dansereau of The Bather’s Pavilion in Sydney. It is translated for us by our own Executive Chef Lothar Greiner. No sooner on board and the safety procedures all carefully gone through and we are on our way. The program before us is pretty daunting. So many incredible things to see and do – and I don’t want to miss a thing! A couple of days at sea and a short visit to Com in East Timor and then we are really in the vast, empty wilderness of this deserted Australia. There are soaring red limestone cliffs stretching for miles and miles around us; not another thing in sight. It is so vast and so awe-inspiring that you

feel you have turned back the clock of time. In fact, you forget all about today until you hear your friendly Expedition Guide remind you to bring your hat, life jacket, water and sunscreen We are off the ship on one of our many daily rides in the Zodiacs that whisked us up narrow rivers and through craggy rocks to hidden waterfalls and onto pristine beaches where we make what we like to think are the first human foot prints. Always around us are amazing (and often quite unbelievable) rock formations. We climb over them to marvel at hidden galleries of 40,000-year-old art – obviously we are not the first people here. And once we climb up a waterfall If we aren’t on the water then we are flying over it. Light aircraft (or helicopter if you prefer it) takes us out for a two hour flight over the Bungle Bungle Range. Here we see the famous Argyle Mine, which is one of the world’s largest suppliers of diamonds, producing around 20 million carats a year.

I have never seen such strange and incredible shapes which fill the floor of these burnt orange mountains. They look like large beehives that flow into deep chasms and long gorges filled with palm trees. In the evening light, these great banded cliffs glow fire-red as the sun disappears. Absolutely breathtaking. Without a second to spare we are off again in our Zodiacs to explore King George River and Falls. We cuddle right up to the falls and get drowned in the mist. And after a bit more persuading from my jolly crew we did do a quick run underneath – to the delight of everyone. There is an almost vertical sheer canyon drop from the top of this, the highest single-drop falls in the Kimberleys. Some of the more hardy do the waterfall climb and get wet in a more conventional way – with a swim in the freshwater pools at the top.

TRAVEL : AUSTRALIA

ANCIENT ART Vansittart Bay has us climbing over the rocks on the beach to visit Gwion Gwion Aboriginal Art Gallery. These are rock carvings and paintings hidden away in caves and under large rock ledges. On the beach, we are greeted by an Elder and taken to see these ancient works, and after a welcome cold drink on the beach, we are able to look at the latest paintings, these ones for sale. In between these incredible excursions and great adventures, there are wonderful lectures about each place we visit; about the wild life, the birds, the fish, the history – and all of this accompanied by the pictures which

the various tour guides had taken of us – and the wild life, making for a very funny video at the day’s end.

the tide did likewise, we saw not one more but about 20 crocodiles, sliding along the shore and into the mangroves.

If you have a rare moment off, there are books in the library or you can simply watch the Orion crew fishing. Yes, we know the fish is fresh because their catch of the day is cooked for all to taste.

Not wanting to stay to give them a taste of “intelligent meat,” we turn for home.

Another fantastic boat trip is up the Hunter River, through rain forest and thick mangrove swamps, and again beside soaring red cliffs. We drop anchor to wait for one of the region’s famous crocodiles. And not long to wait: very soon, the long shiny line of a crocodile broke water and slithered ashore on a muddy beach, just metres from us. As the afternoon light began to fall, and

Another excursion is to Montgomery Reef, where a spectacularly raging torrent of water drops away with a fast flowing tide which actually covers some 400 square kilometres of the reef. Above us, cormorants, egrets and sandpipers come swirling down foraging for food while below the waterline, sea turtles, reef sharks and many larger fish join the feast. Just wonderful to see. One of the things I love most is the journey to the Horizontal Falls, so named by the famous wild life commentator, David

TRAVEL : AUSTRALIA

Attenborough. I am curious to see what he meant, so I take a fast power boat ride which enables me, not only to see this phenomenon but to go through it. A little frightening for a city girl but I am assured we are safe (must be; still here to tell the tale). A giant rush of water which seems to get higher by the minute, and as the tide rapidly drops, its purpose to get through a narrow gap between the mountains and cascade out onto the ocean side. We thump and bump, swirled this way and that and finally come out into calmer waters. But that isnâ&#x20AC;&#x2122;t enough for our driver. We go back up, leaping and bouncing our way to happily get through once again. This is repeated one more time to make sure we really had felt the roaring rapids.

vertical iron ladder to venture into something ominously called Crocodile Creek. Despite its name, we are assured its vertical embankments keep it crocodile free. So, with a great leap of faith we dive in. The gloriously fresh water is marvellous. And there is even a baby waterfall to play under. Just for fun, the crew has set up a poolside bar supported by two green blowup crocodiles. On it, savouries and icecold Margaritas. After days of 34-degree temperatures, heaven has arrived.

This is actually the last cruise of Sarina Brattenâ&#x20AC;&#x2122;s lovely ship under the name of Orion 1. For she has been sold to do bigger and better expeditions with her new owners Lindblad and National Geographic. Nothing much will change; she will be called National Geographic Orion, and will still explore many out-of- the-way places where we can be first to put our footsteps in the sand. www.orionexpeditions.com

All too soon, Broome looms on the horizon although two days at nearby Cable Beach Resort was certainly a consolation for having to leave this ship.

The colours of the hills around us still glow in their reds and ambers and quite often the sea seems to be lit with gold in the afternoon light. At Cyclone Bay we explore the twisted geological folds of the ancient seabed. Of course, today these are the mountains standing out of the water but the folds are easily seen. Even more so at Nares Point where the layered sandstone shows the evidence of millions of years of buckling and folding from enormous geological forces. Lastly, when all time and tide has completely enveloped us in a beautiful space, we have the time of our lives finally being able to go for a swim we are Zodiacked across to another hidden bay where we climb a 55

FOOD : SPANISH

SPAIN IN A POT In Spain, the jury is still out as to what makes a soup and what makes a stew. Usually, if you add a cup of water to the stew, it becomes a soup. But one-pot dishes are a mainstay, especially in the countryside. They are fulfilling, delicious and easy to make.

FOOD : SPANISH

here are quite a few common ingredients so you should keep them in the pantry: Spanish paprika, good olive oil, olives, capers, Arborio rice, canned tomatoes, sherry, chicken and beef stock, canned beans (or dried if you are prepared to soak them overnight to make some of these dishes) and chorizo sausages, easily available and you can freeze them. Serve any of these (except the ones that concentrate on potatoes and beans) with rice or potatoes or a green salad and some crusty bread.

GUISADO DE CHORIZO Y PAPAS (Chorizo Stew) 4 chorizo, in bite-sized pieces 2 onions, chopped 6 cloves garlic, minced 3 tbspns olive oil 4 potatoes, chopped 1 can white beans 6 mushrooms, sliced 2 tbspns Spanish paprika 5 cups chicken broth Black pepper 2 bay leaves 2 tbspns basil, finely chopped Sauté the onions and mushrooms in the olive oil. Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly. Add the beans, paprika, chicken broth, black pepper and bay leaves. Bring to a boil, reduce heat to low, and simmer until the potatoes are soft (about 30 minutes). If it becomes dry, add more chicken stock. Stir in the basil and serve. (Note: if it is too thin, take out 1/2 cup potato, mash and stir back into the stew).

SPANISH LAMB SHANKS 1kg lamb shanks 2 onions, sliced 5 cloves garlic, crushed 2 carrots, sliced 1/2 cup sherry 1 cup stock 2 bay leaves 4 cloves Parsley for garnish Season the lamb and brown in some olive oil. Remove. Sauté the onions, carrots and garlic for 3 minutes. Add the sherry, stock, bay leaves and cloves. Stir before returning the shanks. Simmer gently for 1 hour or until lamb is tender. Garnish with chopped parsley.

Arroz Con Pollo

ARROZ CON POLLO (Chicken & Rice)

TUNA STEW

6 chicken thighs, halved 1/4 cup olive oil 2 onions, chopped 1 green capsicum, chopped 3 tspns paprika 1 can tomatoes, chopped 1 tspn turmeric 1 1/4 cups Arborio rice 3 1/2 cups boiling water

2 tuna fillets, in chunks 1 onion, chopped 1clove garlic, chopped 1 tbspn olive oil 1 cup white wine 1 can tomatoes, chopped 500g potatoes, cubed (can leave unpeeled) 1 tspn paprika Chilli flakes to taste 2 red capsicums, grilled & peeled Coriander for garnish

Season the chicken pieces with salt and pepper and brown in 2 tbspns olive oil. Remove from pot. Add the remaining oil to the pot and sauté the onion and capsicum until the onion is transparent. Stir in the paprika and cook for 30 seconds. Add the tomatoes and simmer gently until it has thickened. Stir in the water, then add the rice and the turmeric. Return the chicken to the pot and stir to combine. Simmer 1 hour or until chicken is very tender.

Sauté onions in oil until soft. Add garlic and chilli and stir in the wine, tomatoes, potatoes and paprika. Add 1 cup water and simmer, covered, for 25 minutes until potatoes are cooked. Add the tuna and grilled capsicum and simmer 10 minutes. Serve topped with coriander.

SPANISH POTATO HOTPOT 500g potatoes 2 tbspns olive oil 2 cloves garlic 2 onions 1 can tomatoes, chopped 1 tspn paprika Pinch each turmeric, thyme 1/2 cup vegetable stock Salt & pepper 10 black olives, halved Parsley In a large pot, sauté the garlic in the oil until just changing colour. Add the potatoes, paprika and turmeric. Stir for a minute before adding the tomatoes and the stock. Season and bring to a boil. Add the thyme. Simmer, stirring occasionally for 30 minutes. Just before serving, stir in the olives and chopped parsley.

Spanish Lamb Shanks

FOOD : SPANISH Spanish Pork Stew

SPANISH PORK STEW 750g pork, cubed 1 onion, chopped 3 cloves garlic, crushed 2 tbspns olive oil 1 red capsicum, diced 1/2 punnet mushrooms, thickly sliced 2 cans tomatoes, chopped (with juice) 500g green beans, in 5cm slices 1 cup black olives, pitted 2 cups chicken stock Large pinch oregano & thyme Salt & pepper In a large pot, brown the pork on all sides in some oil. Add the onion, garlic and capsicum and stir fry about 5 minutes. Add the tomatoes, stock, herbs and season to taste. Simmer, covered, 30 minutes until pork and vegetables are tender. Stir in the olives, mushrooms and beans and simmer another 10 minutes. If it is not thick enough, make a paste of a little flour in some water and stir into stew.

MOORISH LAMB STEW 1kg lamb, in large chunks Olive oil 6 green onions, chopped 3 cloves garlic, finely chopped 3 carrots, chopped 2 turnips, chopped 1 can white beans, drained 1 can tomatoes, chopped Salt & pepper to taste Pinch each paprika, cumin, coriander and chilli flakes Parsley 1/2 cup dry white wine 1 1/2 cups beef broth 2 cups lettuce, shredded Juice 1 lemon Preheat oven to 1800C.

Meantime, toss lamb in combined flour, paprika, salt, and pepper. Brown in olive oil on all sides. Set aside. Sauté onions until soft then add garlic and spices and stir cook 3 minutes. Add the wine (scrape sides of pan) and simmer until liquid is reduced by half. Pour 6 cups water into a large oven-proof casserole and stir in the tomatoes, broth beans, onion mixture and then the carrots, turnips and finally the lamb. Bake for 90 minutes. Stir in lettuce and lemon juice and bake another hour until lamb is very tender and lettuce has pretty well dissolved, thickening the stew.

POTAJE DE GARBANZOS (Chickpea Stew)

Potaje De Garbanzos

500g chickpeas 5 rashers bacon, chopped 1 onion, finely chopped 6 garlic cloves, 2 bay leaves 2 tbspns olive oil 2 thick slices bread 1/4 cup jamon (can use prosciutto) chopped 1/2 tspn paprika 500g baby spinach (or other greens), torn 500g potatoes, chopped Salt & pepper to taste 10 almonds, blanched & finely chopped 2 hard-boiled eggs

Moorish LambStew

In a large pot combine chickpeas, 4 cups water, garlic, bay leaves, bacon and simmer about 90 minutes. Meanwhile sauté the bread in oil until golden on both sides. Set aside. To the pan, add the jamon, onion and sauté until onion is soft. Stir in the paprika and stir this mixture into the chickpeas. Add the greens, potatoes, and season. Simmer 30 minutes until the peas and potatoes are just cooked. In a blender, puree the bread, almonds, 2 tbspns of the chickpeas and the yolks of the eggs until you have a paste. Stir this into the stew and simmer, covered, another 10 minutes. Serve garnished with chopped egg whites.

FOOD : SPANISH SPANISH BRAISED BEEF 750g stewing beef, cubed 6 slices bacon, chopped 1 tbspn olive oil 2 onions, chopped 4 cloves garlic, minced 4 carrots, diced 1 bay leaf 2 tspns each thyme, sage and paprika 1 1/2 cups beef stock 1/3 cup dry sherry 3 potatoes, cubed 2 turnips, cubed Salt & pepper to taste Parsley In a large heavy pot, cook bacon until crisp and remove to drain. Then season beef and brown in batches and set aside. Add onion, garlic and carrots to pan and stir about 5 minutes until onion is soft. Return bacon and beef juices to pan and add bay leaf, thyme, sage and paprika. Stir in stock and sherry. Add enough water so everything is covered. Bring to a boil then lower the heat and simmer 1 hour. Stir in the potatoes, turnips and simmer another 30 minutes. Thicken with flour mixed with water or a mashed ½ cup of potato. Served garnished with chopped parsley.

Spanish Braised Beef

CATALAN CHICKEN CASSEROLE 1 chicken, cut into pieces 2 tbspns flour Salt & pepper 3 tbspns olive oil 1 onion, cut into rings 1 clove garlic, crushed 2 capsicums, sliced 150 g chorizo, in chunks 1 tbspn tomato purée 200 g long grain rice 450 ml chicken broth Chilli flakes to taste Pinch thyme 120 g ham, cut into cubes 10 green olives Parsley Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake. Brown the chicken in oil and remove. Add capsicums, onion and sweat about 3 minutes. Add garlic, chorizo and tomato purée and simmer another 3 minutes. Add the rice and the chicken broth, chilli and thyme. Season and simmer 30 minutes. Catalan Chicken Casserole

Add ham, olives and the parsley, let it simmer another 5 minutes.

FOOD : TUNA

GOODNESS COMES IN A CAN Professor Mahomet Oz from Colombia University and host of the Dr. Oz TV show recently wrote a treatise on elitist food against regular canned and frozen food you find in the supermarket. (Organic, he says, is not better than regular…)

e cited spinach as an example and found that, nutritionally, there is little difference between ‘farmers’ market fresh’ and the frozen green brick. The great plus about canned and frozen foods is cost: they are simply much cheaper. Dr. Oz says that one great advantage to canning is that it does not affect protein content and they are excellent sources of nutrition. He makes special mention of tuna. He says canned tuna is still loaded with niacin, selenium, vitamin B12 and omega-3 fatty acids. Of course, that you must check the label for nasty additives, such as salt, MSG, flavor enhancers, sugar and so on. But, he says, America’s famous tuna salad sandwich is probably the greatest fast food there is: just have it with a slice of tomato and use whole meal bread and a minimum of mayonnaise. In Europe, the same could be said for the famous Salade Niçoise – just go easy on the potatoes… In any case, canned tuna makes for a quick, healthy and delicious option for lunch, dinner or a quick snack (including the tuna salad sandwich). Here are few delicious others.

TUNA STUFFED CAPSICUM

PASTA WITH TUNA & OLIVES

1 can tuna in oil Extra virgin olive oil 1 onion, diced 4 cloves garlic 1 zucchini, diced 1 eggplant, diced 1 green capsicum, diced 3 tomatoes, diced 2 bay leaves 2 red capsicums, halved with seeds and membrane removed

500g fusilli, cooked al dente 2 cans tuna in oil, drained and chunked 2 tbspns extra virgin olive oil Salt & black pepper 3 leeks, thinly sliced, white part only 2 onions, thinly sliced 2 cloves garlic, smashed 15 black olives, halved 3 tbspns capers, rinsed Grated zest of 1 lemon Juice 1/2 lemon Italian parsley

Preheat oven to 190º. Heat oil in a large deep frying pan. Sauté the onions, garlic and green capsicum until soft. Add the eggplant, zucchini, tomatoes and bay leaves. Season well. Simmer for 20 minutes until the vegetables are soft. Allow to cool slightly and add the tuna. Fill each of the capsicum cavities with the tunavegetable mixture and drizzle with a little olive oil. Season and bake for 20 minutes.

Sauté the onions, leeks and garlic in the olive oil until soft. Stir in the tuna, olives, capers, lemon zest and juice until heated through. Toss through the hot pasta and sprinkle with chopped parsley.

FOOD : TUNA

TUNA MACARONI CHEESE

TUNA BAKE

NEW TUNA CASSEROLE

2 cans tuna in oil 300g macaroni, cooked al dente 1 ball of mozzarella, grated 1/2 cup ricotta, mashed 2 slices fresh bread Chilli flakes to taste 1/2 cup Parmesan, grated 4 stalks basil, torn

1 can tuna in oil 2 cans cannellini beans 1/4 cup olive oil 12 sage leaves 4 garlic cloves 4 slices pancetta or lean ham Pinch salt Juice 1 lemon

1 1 2 1 1 1 2

In a large bowl, mix the tuna and its oils with the mozzarella, ricotta, basil and macaroni.

Preheat oven to 200º. Drain and rinse beans. Combine them in a shallow baking dish with olive oil, sage, garlic, pancetta/ham and salt. Cover and bake for 1 hour. Remove from oven and stir in the tuna and lemon. Bake uncovered another 10 minutes.

Place in a baking dish and sprinkle on the breadcrumbs and parmesan and bake at 180º until the top is golden. Serve with a green salad.

can tuna, in small chunks onion, finely chopped ribs celery, finely chopped can peas, drained can cream of celery soup 1/4 cups cheddar, shredded cups ziti (or other short pasta) cooked al dente Salt and pepper Olive oil Sauté onions and celery in olive oil. Add remaining ingredients and pour into a shallow baking dish. Top with the cheese and bake, covered, at 180º for 45 minutes.

TUNA SANG CHOI BOW

CHILLI TUNA SALAD

TUNA & BEAN SALAD

185g canned tuna, drained Iceberg lettuce 1/2 red capsicum, finely chopped 2 tomatoes, seeded & diced 3 stalks coriander, chopped Juice 1 lime Dash olive oil Salt to taste

1 can tuna in oil, drained but keep the oil 100g button mushrooms, quartered 2 radishes, finely sliced 2 spring onions, thickly sliced Chill flakes to taste 1/4 cup orange juice Black pepper

400g can borlotti beans, drained & rinsed 425g can tuna in oil 1 tbspn parsley, chopped 1 onion, finely sliced Red wine vinegar to taste 1 baby spinach for serving

Combine all the ingredients except the lettuce. Make ‘cups’ from the lettuce leaves and spoon in the tuna mixture.

Combine the mushrooms, radishes and spring onions. Add the tuna to this mix. Combine tuna oil, chilli flakes and orange juice, then toss in salad. Top with cracked pepper.

Mix all ingredients in a bowl and lightly toss. Serve on a bed of spinach (or lettuce).

FOOD : TUNA

OLD FASHIONED TUNA CASSEROLE

TUNA BURGERS

TUNA SALAD SANDWICH

1 can tuna Butter 3 tbspns flour 1 3/4 cups milk 1/4 cup dry sherry 1 tspn French mustard Pinch salt, nutmeg & cayenne 8 mushrooms 4 green onions, chopped 2 tbspns parsley, chopped 1/2 cup breadcrumbs 1 cup tasty cheese, grated

2 cans tuna, drained and flaked 1/2 cup breadcrumbs 2 green onions, finely chopped 3 tbspns parsley, finely chopped 2 cloves garlic, minced Salt & pepper to taste Juice 1 lemon 3 tbspns yogurt or sour cream 1 egg 4 English muffins 4 lettuce leaves 1 tomato, sliced

2 cans tuna in oil, drained 2 ribs celery, chopped 1 apple, peeled & chopped 3 tbspns mayonnaise (low fat) 2 tbspns basil, chopped Juice 1/2 lemon Salt & pepper Lettuce leaves 8 slices sourdough bread

Stir flour into melted butter and slowly stir in the milk and lightly whisk until boiling. Stir in sherry, mustard, salt, pepper and nutmeg, simmer a minute. It will gradually thicken.

Meantime, sauté the mushrooms and shallots for 2 minutes, then stir in tuna and parsley. Spoon this into a shallow baking dish and top with the sauce. Top with breadcrumbs, then the cheese. Bake at 180º about 20 minutes or until top is golden brown.

Combine tuna, breadcrumbs, onion, parsley, garlic, salt, pepper, lemon, sour cream, and egg, and mix well with your hands. Make this into 4 patties and place on a greased baking sheet. Bake at 200º for 20 minutes. Toast the muffins. Place on each, some mayonnaise, a lettuce leaf, tomato slice and a tuna pattie.

Toast the muffins. Place on each, some mayonnaise, a lettuce leaf, tomato slice and a tuna pattie.

TUNA PASTA SALAD (Even better made ahead and chilled before serving) 300g penne, cooked al dente 1 jar artichoke hearts 1 can tuna in oil, drained and flaked 12 black olives, roughly chopped 1 onion, thinly sliced Parsley for garnish DRESSING 3 tbspns extra virgin olive oil 3 tbspns lemon juice Salt & black pepper Whizz dressing ingredients together and stir through artichokes, tuna, olives, onion and parsley. Toss through the drained pasta. Season and garnish with parsley.

GALLERY

AVARA ARRIVES Avara Lounge & Function Hall is a one-stop coffee corner, lounge and function hall, located at one of Jakarta’s hottest hangouts, the Epiwalk at Rasuna Epicentrum. A new lifestyle destination, it offers a contemporary and versatile approach to entertaining, with a brand new concept for your leisure and business needs: a place to enjoy a quality cup of coffee, meet clients in the privacy of a comfortable lounge or hold an event in a function room for 10 to 250 people. Add to that: free Wi-Fi and state-ofthe-art audio-visual equipment and it could also include full-board accommodation at sister property, Aston Rasuna, just a short walk away.

Open daily for lunch and dinner, the menu features a range of Western and Asian dishes; the bar has signature cocktails and you can choose from an extensive wine and cigar list. Choose à la carte or a meetings package. Jakarta’s most happening venue. www. avaraepiwalk.com

Air Raid Shelter 40 Years On

Forty years after Joan Baez hunkered down in an air raid shelter beneath Hanoi’s Metropole Hotel, waiting out a nightly deluge of U.S. bombs in December 1972, the legendary American folk singer returned, coaxed back by news of the shelter’s excavation and a simple desire to see again a place in peace that she’d only known at war. “Something in me was ready to come back and apparently hadn’t been up until now,” said Baez, seated in her room in the Somerset Maugham Suite of the Sofitel Legend Metropole Hanoi. Baez visited Hanoi last month. It was her first visit to the country since she traveled as a participant of a 4-member peace delegation from the United States in 1972. During her stay in Vietnam, Baez revisited the excavated air raid shelter, met with staff who’d worked at the hotel during her 1972 visit, spoke to 500 students at a United Nations school and painted a portrait of a Vietnamese novice (Buddhist monk) that now hangs in the main lobby of the hotel. “What I felt was this huge warmth, and it was gratitude,” Baez said, describing her return to the shelter. “I thought I’d feel all these wretched things about the bunker, but it was really love. It took care of me, and so I didn’t have any problem going back.” www.sofitel.com

FASHION TEA

Tea & Fashion Farah Khan T

he Fountain Lounge at the Grand Hyatt Jakarta was the setting for the latest “Tea & Fashion” event which showcased 24 pieces of the Farah Khan 2013 Collection. The event hosted by Priskila Handajani, Margie Kusuma, Indah Jonasson and Monika Hendrayatna, saw some 150 of Jakarta’s best dressed enjoy the Fountain Lounge’s traditional English High Tea and CIROC Grapevine, the signature cocktail for the event. The Farah Khan 2013 Collection taps into the rich heritage of the Art Nouveau era to create a captivating collection of bold and empowering dresses. The collection is distinct and vividly coloured, possessing an effortless, throw-on sophistication for which the brand is rightfully famous. The rich detail contained in every piece results in an elegant, graceful yet powerful collection. Of course you don’t have to wait for the next “Tea & Fashion” event to enjoy High Tea at the Grand Hyatt Jakarta. High Tea is available Monday to Saturday at the Fountain Lounge from 3:00 pm until 6:00 pm. www.jakarta.grand.hyatt.com

FASHION TEA

Shinta McGinn, Indah Jonasson, Ivy Baskara

Theresia Lienardi

Jeanne Palar

Margareth Vivi

Monica Hendrayatna

Margie Kusuma

RESTAURANT : KUALA LUMPUR

SOMETHING PRECIOUS Some great foodie things are happening in gentle Kuala Lumpur. And they are not all about glitz and gazillion dollar fitouts that tend to become a little â&#x20AC;&#x2DC;cookie-cutter.â&#x20AC;&#x2122; Best of these is called Precious Old China. Its entrance is unprepossessing; two of the letters in its name are in blackout mode. Its interior could be called Chinese shabby-chic. But the buzz and the crowds are testament to something it would not work without: good food! 66

RESTAURANT : KUALA LUMPUR

Precious is on the mezzanine floor at KL’s 1888 Central Market, undergoing a US$10million revamp, so it is now a much more cool and comfortable experience. Precious Old China Restaurant & Bar is the second in film-maker Leonard Tee’s stable; the first being the quaint Old China Café, in an original shophouse around the corner in Chinatown. Little has been done to the Precious room but the décor now includes some Chinese cabinetry, antiques, paintings and, for good measure, some crystal chandeliers which hang from the industrial ceiling. Paintings are by contemporary Malaysian and Chinese

artists. Of particular note is the collection of Victorian-style chairs which were formerly props used the movie Anna and The King. After filming, the props lay forgotten in a Malacca warehouse until they were resurrected as quaint dining chairs here. To complete the ambience, music from the Shanghai of 75 years ago seeps through the sound system.

THE FOOD At Precious, the emphasis is on traditional favourites of the Straits Chinese communities of Malacca and Penang. And

that includes their famous blue rice. Actually regular rice cooked with Butterfly Pea flowers (but nicely flavoured with coconut). “This was my mother’s invention,” smiles Leonard Tee. “In an effort to make us eat more and grow strong, she had to think of something to brighten up plain rice. It worked and we decided it would be a great addition to the menu here.” Chef Tony Zaw has a distinctly old school approach with his menu, which is a traditional take on Chinese-Malaysian classics – simply called Nyonya food. It is all meant for sharing and it is delicious! You will see favourites such as Fish Head

RESTAURANT : KUALA LUMPUR

Curry, Mutton Curry, Devil Curry Chicken, Chicken Pong Teh, Beef Semour, Loofah in Laksa Gravy, Bitter Gourd Omelette, Shredded Cuttlefish & Turnip, Cincalok Chicken, Sea Bass in Black Pepper Sauce and Ginseng Duck Soup. Must-trys for appetizers are the Pie-Tee: crispy â&#x20AC;&#x2DC;hatsâ&#x20AC;&#x2122; made of rice flour and filled (sang choi bow-style) with minced chicken, sweet turnip, carrot and chilli sauce. Chicken Lobak is a minced chicken and turnip roll wrapped in beancurd skin, deep-fried and served with chilli and garlic sauce. For mains, you should try the Pucuk Paku Kerabu: jungle fern blanched and tossed in a piquant dressing of chilli, onion, lime leaf, ginger flower, dried shrimp and lime juice. Assam Fish Fillet is steamed Dory cooked with homemade chilli sauce and tamarind juice. The old favourite, Beef Rendang is cooked in aromatic spices, coconut cream

and flavoured with a variety of Malay herbs. Another must is Lemak Nenas Prawns, a traditional Nyonya dish from Malacca. The prawns are cooked in a spicy coconut gravy with pineapple. Desserts are for sharing and, wherever your sensibilities come from, do not ignore the Santan Durian. It is mashed into a rich custard with cream and should be shared with the famous Bubur Cha-Cha (sweet potato and yam cooked in coconut cream and sago) and Bubur Pulut Hitam (glutinous black rice). Asia needs more places like Precious Old China as a showcase of good authentic food in a fun and groovy setting. leonardtee@oldchina.com.my

GALLERY

White asparagus risotto with parmesan and truffle

Beef tenderloin with gorgonzola, grilled white asparagus, creamed potatoes and tarragon bearnaise sauce

White asparagus soup with Parmigiano reggiano fritters

White asparagus with fried egg, parmesan, black truffle, rosemary butter sauce

An Asparagus Affair If Asparagus is your thing then the InterContinental Jakarta MidPlaza is the place to be over the coming two months. The InterContinental Jakarta MidPlaza has welcomed the asparagus season with a variety of white asparagus inspired dishes at Scusa and Bacchus. Considered a delicacy in Europe, white asparagus grows seasonally from late April to June. White asparagus differs from the green asparagus because of the planting process, where the lack on sunlight results in the white colouring. Executive Chef, Gary Palm and Chef Wawan Barito Setiawan, Chef De Cuisine of Scusa Restaurant have created a special menu featuring the white asparagus. Boiled white asparagus with poached egg, arugula and brown butter sauce; creamy

white asparagus soup with parmigiano reggiano fritters; white asparagus risotto with parmesan and truffle scented, beef tenderloin with melted gorgonzola; grilled white asparagus, creamy baked potatoes and tarragon bearnaise sauce. Prices start from Rp. 105.000++ to Rp. 445.000++ per portion.

dishes inspired by white asparagus. White asparagus is very healthy consisting 95% of water and has no cholesterol, contains high levels of antioxidants, and is a good source of vitamin C and dietary fiber which is good for disease prevention and a balanced diet” explained Gary Palm, Executive Chef of InterContinental Jakarta MidPlaza.

Bacchus Bar also gets in on the promotion with a “Create your own” asparagus menu available for dinner only. For Rp. 230.000++ per portion, guests can enjoy 120gr of white asparagus boiled or steamed with 1 type of meat or seafood and can choose their own condiments including arugula, boiled potato, black truffle with poached/fried/boiled egg and their own choice of sauce.

This white European asparagus affair is available for lunch and dinner starting until June. www.jakarta.intercontinental.com

“This premium vegetable has been flown in directly from Europe and our team has created a number of flavoursome 69

TRAVEL : JAVA

YOGYA – WORTH MORE THAN A WEEKEND You must see Borobudur and Prambanan, Each is a spectacular relic of history and unique in Indonesia. The Sultan’s palace is worth a look, not least for the gift shop. Yogya is a famous centre for the arts and you can visit many galleries, among them one devoted to the great Affandi. There are also many batik factories, museums and boutiques. Most people now seem to visit Mirota for one-stop shopping. They have one at the end of Malioboro Street, right opposite the traditional Pasar Beringharjo) but if you want to avoid the inevitable crowds, they have another in the quiet UII Campus area – on Jalan Kaliurang. Yogyakarta is a city well worth exploring. And after, you’ve done all the mustdos, here are some suggestions for really getting to know the place.

DOWA This was billed to us as a ‘bag shop.’ But it is a whole lot more. It is a huge boutique, right in town, selling bags (clutches, totes, handbags, satchels, wallets and dozens more), all made in-house. (They tell us exporting is huge and sometimes a big New York designer label will replace the original. But we like to support local so we are happy with Dowa). Their new collection has the great names of ‘Vast, Enormous, Eminent, Famous, Splendid, Marvelous, Prominent, Grand, Fabulous and Deluxe.’ They are made of canvas, waterproofing, leather and plastic. The latter is handcrocheted by local craftspeople on the premises and in their home villages. Best of all is the colour! Magenta, orange, blue, green, purple, red and, of course, brown and black.

“The beauty of DOWA is the combination of handcraft and world class fashion,” says proud owner, Delia Murwihartini. www.dowabag.com

TRAVEL : JAVA

BATIK NYONYA INDO Yogya is world famous for its beautiful batik. You will find museums and boutiques all around town. But one worth a special visit is to Batik Nyonya Indo, where you can see these precious textiles hand-made from design to finished garment. Their aim, according to creative director, Moses Adya Saputro, is to develop this noble heritage arts in order to deliver a distinctive, lively, meaningful and highly artful experience of wearing batik and hand embroidered fabrics of Indonesia.

who are taught the high art of batik and hand embroidery. Batik Nyonya Indo is a regular star at national exhibitions and many fashion shows. Many high-profile people wear their textiles and there is a lovely picture of Miss Universe visiting the workshops and wearing a bespoke outfit. www.batiks.co.id

Batik Nyonya Indo is the brainchild of Priscilla Saputro who is currently acting as head of the fashion design and marketing, They have some 250 artisans, mostly Nyonya-nyonya Indonesia (“ladies of Indonesia”), many of them school drop-outs

Kembangarum There are many of these ‘tourism villages’ around Yogya. But Kembangarum is one of the more picturesque and interesting. It is all built around culture, nature and history. It is set on several hectares of lush grounds by a river and there are several different buildings, two of them for accommodation. There is a traditional kitchen, where you can learn to cook Javanese food. Another has been set up as a paiting studio where an expert will teach you how to decorate wayang puppets (much more difficult than it looks). There are fishing ponds and games for the children as well as a small restaurant. You can do a day trip or take one of their package holidays. It is not easy to find but the Hyatt Regency can easily arrange transport and reservations. www.desawisatakembangarum.com

TRAVEL : JAVA

KAMPUNG LABASAN At the foot of Mount Merapi and beside a gushing river is the traditional Javanese building that houses Kampung Resto Labasan. The owner is a more-or-less retired tourism expert who decided he wanted to give people a totally authentic Javanese lunching and dining experience. It is an attractive building, open to the breeze on all sides and the menu of the day might include typical dishes such as stir-fried papaya flower, velvetleaf saute, seasoning savory bamboo shoots, fried cassava, caramelized catfish, snails or ‘explosives curry rice.’ www.kampunglabasanresto.com

ABHAYAGIRI Its name comes from an inscription by ‘Abhayagiri Vihara’ (792 BC) found in the Ratu Boko sites and means a vihara on a peaceful hill. It is a brand new restaurant (they had to build a special new road to reach it) where you can enjoy Javanese food with dramatic views towards Prambanan Temple, Mount Merapi and Yogyakarta in the distance. It is the main part of the Sumberwatu Heritage Resort and there are two marvellous ‘joglo pendopo’ that recall the ancient days of a millennia ago. They are made of old wood and the floors are of classic ‘batik’ tiles. There is already one large villa where you can stay over; with plans for several more.

The chefs combine local ingredients with international flavors and you can enjoy it buffet style or a la carte. Typical is chicken steak teriyaki, Abhayagiri special duck and pan-roasted salmon. www.sumberwatuheritage.com

JEEPING AROUND MERAPI This is a fun way to easily navigate around the famous Mount Merapi volcano.

Jeep Tour Community is a co-operative that helps people in the local villages.

Your transportation is a World War II surplus Jeep and you can drive around with the top up or down. They are sturdy and, of course, 4WD so they can go anywhere along the roads and even where there is no road. Don’t wear your best clothes; do wear sturdy shoes.

Highlights of the tour are, of course, the mountain itself. But also a quick stop at a stone quarry where the stones are still smoking from eruption, another where there is the ‘alien face rock’ and, most interesting, a village house that was victim to the last eruption and is now a little museum, complete with livestock skeletons (and the skeleton of a motor bike) along with charred furniture and melted televisions.

Tours vary from a couple of hours to two days, where you hike to the summit as well. Merapi is a strange tourist attraction – since the 2010 eruption killed 300 people and forced 100,000 to evactuate. The Merapi

The Hyatt Regency can easily organize a Jeep Tour for you.

TRAVEL : JAVA

HOTEL : YOGYAKARTA

Hyatt Regency Yogyakarta Number 2 in the World “It is not very easy to win things in Indonesia,” smiles the Hyatt Regency’s GM in Yogyakarta, Nurcahyadhi. “If Indonesians think something is great, they will probably give it eight of out 10. (Americans would give it 10 out of 10). So, to come second in the world is quite something as there are some 500 Hyatt Hotels in 46 countries and Hyatt Regency Yogya was participating in the world GM’s conference in the United States and the votes for Hotels of the Year came from guests who actually stayed at the properties. “And, since most of our guests are from Indonesia, I guess that Runner Up always gives us some extra to strive for. Meantime, I am very proud of what we are achieving here,” says Nurcahyadhi.

HOTEL : YOGYAKARTA

Hyatt Regency Yogyakarta is more than an hotel; it is a city resort, designed after the famous Borobudur Temple whose lush gardens give onto a nine-hole golf course. Beyond the gardens is the formidable presence of the volcano Merapi. The 269-room, seven storey hotel is in 22 hectares of sprawling gardens and the par 30 golf course. The public areas of the resort repeat the images of an Indonesian village. Consisting of a collection of pavilions with Javanesestyle roofs, they house the restaurant Kemangi Bistro, the lobby lounge and lobby court. Kemangi (the Indonesian for ‘basil’) has an open kitchen and wood-fired pizza oven and serves Asian and Western favourites Outside, Bogey’s Teras at the golf

starter showcases authentic Indonesian cuisine and popular light snacks. The accommodation is spread over four wings with the north wing reserved for the Regency Club. It has sweeping views of Mount Merapi and has 51 Regency Club rooms, nine suites and the Regency Club Lounge. There are two flood-lit tennis courts, a multi-level saltwater swimming pool, complete with it’s a 70 meter water slide; waterfalls; whirlpool and a children’s pool. They have a health club and spa and a jamu expert for the famous Indonesian herbal treatment for detoxification and rejuvenation.

includes various arts and crafts from mask making, painting and colouring to music and languages and the ultimate “Javanese Experience” where children are introduced to the culture and history of Java, through a very fun-filled set of activities. Hotel staff will also happily organise tours to Borobudur, Prambanan, the Sultan’s Palace and various points of interest around the city. Interesting that their new motto (along with new corporate logos) is ‘At Hyatt. You’re More Than Welcome.’ www.yogyakarta.regency.hyatt.com

The Camp Hyatt program will look after your children all day long. The program 75

WINE : SPAIN

BRAVA CAVA! The question we are asking ourselves is ‘why didn’t we know about cava and why haven’t we been drinking it for years?’

WINE : SPAIN

ava, of course, is sparkling wine from Spain, particularly from Catalunya. In the countryside around Barcelona, there are hundreds of vineyards producing cava, chiefly in the Penedés area – but the biggest (and most beautiful) is Codorníu, actually a winery since 1551. However, it was Josep Raventós Fatjó who made the first cava there in 1872. Senor Raventós (whose ancestor married a Senorita Codorníu) commissioned the cellars at Sant Sadurní d’Anoia from the Catalán architect Josep Puig i Cadafalch. It was considered quite grandiose, even for the 100,000 bottles produced every year. However, it was expanded even further and there are now 30 kilometres of cellars with a production capacity of 100 million bottles. (They don’t do that – yet!)

WINE : SPAIN

THOSE OTHER BUBBLES First question is cava’s relationship to champagne, the first and the most famous sparkling wine. Well cava (simply ‘cellar’ in Spanish) is made using the méthode champenoise of double fermentation (first in a tank and then in the bottle), which is the same method that is used to make the original. Originally, it was in fact called champagne but the name had to be changed when Spain joined the EU in 1986 and came up against the proprietorial French. Cava can be a blend of several types of wine but they generally use three grape varieties native to Spain: Xarello, Macabeo and Parellada. In the cellar, you can see an old riddling machine. This was considered quite modern by the workers who turned every bottle by hand. (Nowadays, it is done by machine). This turning of the bottles causes the residue from the yeast to collect in the neck.

The neck is then frozen, which forces the sediment out and the bottle is re-corked immediately for ageing. In 1991 EU (European Union) legal specifications were implemented to make sure that there was a consistent quality standard for cava and at the same time, the EU recognized the origin of cava. There are six types: Extra Brut (the driest), Brut, Extra Seco, Seco, Semi-Seco and Dulce (the sweetest). Codorníu also produces a very fine rosé. The bubbles originally made by Sr. Raventós were a huge success with the public and soon became the preferred tipple of Spanish high society. There is even a marble reproduction down the cellars of a letter from King Alfonso XIII, who served it at the palace. In 1976, the Codorníu cellars at Sant Sadurní d’Anoia were declared a National Monument of Historical and Artistic Interest by the current King Juan Carlos I. Today, thousands of visitors tour the Codorníu winery and cellars. It is an easy

trip from Barcelona and a wonderful day out; you can tour the cellars, enjoy several vintages in the cathedral-like tasting rooms and shop at the boutique. It is also a very popular spot for weddings: the cellars can seat thousands or you can have just family in the Raventós hacienda (the family now lives in town). In general, the drier the wine, the more expensive. But, after all these years of drinking champagne, the price is the second most attractive thing about cava, after the quality. You can buy a bottle from a couple of euros – up to hundreds, depending on the quality and rarity. The Spanish are now keen to market cava abroad so check on line where you can buy it in Asia. Like champagne it should be served chilled and the people at Codorníu add another little tip: put your flutes in the freezer for 30 minutes beforehand to help to keep the wine cold when it is handled. Brava, cava, indeed! www.grupocodorniu.com

GALLERY

BANYAN TREE

TO OPEN FIRST HOT SPRING RESORT

Banyan Tree Hotels and Resorts is set to be the first international hotel operator to launch a hot spring resort in China. It will be called Banyan Tree Chongqing Beibei will open in the coming months with 107 suites and villas that feature their own private mineral hot spring pools so guests can enjoy the waterâ&#x20AC;&#x2122;s healing benefits in privacy and comfort. The spa will also offer seven different outdoor and indoor hot spring pools, taking

advantage of the natural healing waters of the North Hot Springs. The resort is 40 minutes from the main city of Chongqing in the peaceful area of Beibei and surrounded by the magnificent landscape of Jin Yun Mountain and Jialing River. The resortâ&#x20AC;&#x2122;s design has a strong sense of place and reflects the start of the Minguo era with traditional multi-storey folk houses and an open bamboo-lined courtyard and foyer.

The interiors will combine contemporary and traditional design with dark wood furnishings, marble floors and soft thick carpets complemented by the renowned Shu embroidery, brocades and lacquer art craft. Pan-Chinese food will be at Jin Yao Xuan, while Bai Yun has authentic Cantonese food. As well, there is the Qing Feng lobby and cigar bar and the Pool Bar. www.banyantree.com

WINE : BALI

TURNING GRAPES INTO DIAMONDS The new Sababay Winery has proudly introduced two premium ‘wines of Indonesia’ – Pink Blossom and Black Velvet, both made from the Alphonse Lavallée grape variety that is grown in Bali.

WINE : BALI NEW LATITUDE Most wine lovers are familiar with Old World Wines (Europe and North Africa) and New World Wines (the Americas, Australia, New Zealand, South Africa). So-called New Latitude wines come from countries like Brazil, India, Thailand, Vietnam – and Indonesia. The last couple of years have seen North Bali becoming a grape growing and wine producing destination and the establishment of these New Latitude wines highlights Alphonse Lavallée grapes’ suitability and great potential in this tropical landscape. Say the people at Sababay: “Just like diamonds, a grape’s quality is extracted from the soil and after processing the final product, the wine, is polished to give its best result, its best reflection.”

THE VINEYARDS Sababay sources its grapes from local growers in Buleleng, in the northern part of Bali. A collaboration has been established to form a corporate farming concept which is a partnership to exclusively trade for a fair price and aim for sustainable good harvests. Soil management, use of composting as mean of fertilization, rootstock selections, disease and pest control, canopy management, irrigation techniques and quality control have opened parts of the world previously thought unsuitable to wine production.

THE WINERY As a high-tech winery, Sababay’s production facilities are spread over two hectares, with state-of-the-art grape processing equipment imported from France, the only such operation in Indonesia. All the

stainless steel fermentation and storage tanks with temperature control are from Indonesia, with an automatic bottling line from Italy. They also have cool storage for the finished product, a laboratory for quality control, sustainable solid and liquid waste management and all supporting facilities. Sababay Wines were created by Frenchborn winemaker Vincent Desplat. His knowledge of winemaking techniques was gained through experiences in France, Korea and Australia. It was his passion to explore new wine frontiers that led him to Bali 20 years ago, where he produced its first commercial wine. He quickly recognized the New Latitude conditions in Bali and he is also experimenting and researching the possibilities of new grape varieties that might

also work in these tropical conditions. President Director of Sababay Winery, Mulyati Gozali says “… our vision is to be the best, professionally managed local winery, a leader in South East Asia, a means of transferring winemaking technology dedicated to Indonesia’s own agriculture potentials through direct fair trade business practices and integrated farming”. She stresses that “it is our philosophy to be a custodian of nature”.

TASTING NOTES “Pink Blossom is a rosé of brilliant cerise tones with an abundance of fresh berries, lychee and guava aromas. It is an exciting youthful wine with generous and persistent exotic fruit characters on the palate with a refreshing crisp finish. An aromatic rosé style which will suit any menu and it is a great choice as an aperitif.” “Black Velvet is a red wine, a brilliant dark ruby tone with a bouquet of ripe berries, plums, roasted oak and a hint of nutmeg. Light bodied with a savory palate and long spicy fruit flavors. It is an easy-to-drink red wine for a large range of Asian cuisine.” www.sababaywinery.com

MIXOLOGY

DRINKIN’ RUM & COCA COLA When you are not simply walking, swimming, sailing, shopping or sitting in a pleasant outdoor café, the Catalan resort town of Sitges has a unique attraction: Casa Bacardi.

part from being the weekend beach retreat of Barcelonans, Sitges enjoys a little-known history with the famous rum brand.

In 1830, at just 15 years of age, Facundo Bacardí Massó left his family home in Carrer Sant Pere in Sitges to emigrate to Cuba where this brave son of a wine merchant set up a shop selling European spirits. After suffering through two earthquakes in 1852 and the looting of his company during the cholera epidemic that same year, he was forced to declare bankruptcy. But Bacardi was an entrepreneur and he invested an inheritance from his mother Amalia to pursue his dream. After years of experimenting with

a copper and cast iron still, he finally set up the BACARDI company in an old distillery in Santiago de Cuba he bought for 3500 pesos. In the rafters lived dozens of fruit bats – the inspiration for the Bacardi logo. Rum was cheaply made then and not considered a refined drink. Don Facundo began to “tame” rum by isolating a proprietary strain of yeast still used in Bacardi production today. This yeast gives Bacardi rum its unique flavor profile. After experimenting with several techniques, he also hit upon filtering the rum through charcoal, which removed impurities. In addition, he aged the rum in white oak barrels, which had the effect of “mellowing”

MIXOLOGY

the drink. The final product in 1862 was the first clear or “white” rum in the world. Success came, although politics occasionally intervened. They moved production to Mexico and North America but the Cuban connection remains. Not least in their famous cocktail, simply rum and Coca Cola but their little protest was to keep the name Cuba Libre (Free Cuba).

is headquartered in Bermuda and has a 16-member board of directors led by the original founder’s great-great grandson, Facundo L. Bacardí.

Now Bacardi Limited is the largest privately held spirits company in the world. It has some 200 brands and labels; other wellknown ones include the US version of Havana Club, Drambuie, Amaretto, Eristoff, Bénédictine. Grey Goose, Dewar’s, Bombay Saphire, Martini vermouth and Cazadores tequila. The company sells 200 million bottles a year in nearly 100 countries. Bacardi Limited

CASA BACARDI Casa Bacardi is in the old part of Sitges, just near the town hall and the main church, in a quarter called Mercat Vell (old market). The attractive building overlooks the Mediterranean and has been tastefully converted to a museum where visitors are welcome to learn about the history of ‘Ron Bacardi’ and even to help make one of the brand’s famous cocktails. There are four different spaces that make up the centre: the Heritage Room, the Production Process Room, the Lounge Bar and the Terrace. You will see the different stages of how Ron BACARDI Superior is made from sugar cane (later molasses) and the old stills, barrels and filtering mechanisms are all carefully preserved. Along the way, you taste the subtle aguardientes (liquors) that are used to make the final mix of Ron BACARDI Superior. The tour (in Catalan, Spanish or English) lasts about 45 minutes but you are free to relax afterwards and enjoy the cocktails you helped make. The avant-garde design BACARDI Lounge Bar is actually a school where visitors are taught by professional cocktail makers how to make original BACARDI cocktails: Mojito, Cuba Libre, Daiquirí and Piña Colada. Later, you can leisurely sip these in the bar, the lounge or out on the terrace. You must arrange a tour beforehand but this is easy: tickets can be purchased online at www.casabacardi.es, at the Sitges Tourist office or at the Casa Bacardi entrance.

MIXOLOGY

The Hemingway connection

he renowned American writer Ernest Hemingway lived in Cuba from 1939 until shortly after the revolution. He lived at Finca Vigía, in the small town of San Francisco de Paula, very close to Bacardi’s Modelo Brewery where they made Hatuey Beer in Havana. In 1954, Compañía Ron Bacardi S.A. threw Hemingway a party when he was awarded the Nobel Prize in Literature soon after the publication of his novel The Old Man and the Sea (1952), in which he honored the company by mentioning its Hatuey beer. Hemingway also mentioned Bacardi and Hatuey in

his novels To Have and Have Not (1937) and For Whom the Bell Tolls (1940). Guillermo Cabrera Infante wrote an account of the festivities for the periodical Ciclón, titled El Viejo y la marca (The Old Man and the Brand). In his account he described how “on one side there was a wooden stage with two streamers – Hatuey beer and Bacardi rum – on each end and a Cuban flag in the middle. Next to the stage was a bar, at which people crowded, ordering daiquiris and beer, all free. A sign at the event read “Bacardi rum welcomes the author of The Old Man and the Sea”.

In his article The Old Man and the Daiquiri, Wayne Curtis writes about how Hemingway’s “home bar also held a bottle of Bacardi rum.” Hemingway wrote in Islands in the Stream “...this frozen daiquirí, so well beaten as it is, looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots.”

GALLERY

JING AN SHANGRI-LA JUNE OPENING Shangri-La Hotels and Resorts’ newest flagship hotel is set to open its doors in the heart of Shanghai this June. The 508-room Jing An Shangri-La in West Shanghai is the cornerstone of the new Jing An Kerry Centre in fashionable Puxi. Staff uniforms are by top Chinese designer Han Feng; 80 intricate silk lanterns appear to float magically in the Summer Palace Chinese restaurant; large-scale artwork has been commissioned from two renowned contemporary artists – Zeng Fanzhi and Zhou Chun Ya. The Shangri-La overlooks a huge piazza featuring pathways, gardens, water features and al fresco dining. Guestrooms will occupy the top 29 floors of the hotel’s 60-storey main tower, while restaurants, offices and retail shops are on the lower levels. Guestrooms have great city views through floor-toceiling windows, with best view of all from the Horizon Club Lounge, which takes up the entire 55th floor. Other dining is at 1515 WEST Chophouse & Bar and all day dining is in the two-level Café LIANG with a la carte Japanese cuisine on the mezzanine level. The hotel is steps away from the Shanghai Exhibition Centre, Jing An Temple and the famous Nanjing Road shopping street. www.shangri-la.com

MIXOLOGY

Recipes for the

Original Bacardi Cocktails

MOJITO BACARDI - THE ORIGINAL 1862, a balmy night, the music is swinging and everything starts to come together: the mint, the lime, the crushed ice and the BACARDI Rum. Suddenly: Mojo! MOJITO! Fresh and smooth, the ORIGINAL MOJITO was born! A touch of magic that has been casting its spell for nearly 150 years.

Ingredients:

CUBA LIBRE BACARDI - THE ORIGINAL

1900, and in the American Bar in Havana there was freedom in the air. The war had just ended and some soldiers cheered “VIVA CUBA LIBRE!” (Long live free Cuba). They toasted with Coca-Cola and BACARDI Rum, with ice and a twist of lime. The ORIGINAL CUBA LIBRE. That’s the way it’s been known and made ever since.

Ingredients:

• 6cl of Ron BACARDI Superior

• Half a lime cut into four

• 20cl of Coca-Cola

• Crushed ice

• 1 lime

• 2 heaped tbspns of white sugar (10g)

• Crushed ice

• 8 fresh mint leaves • 9cl of soda

Preparation: 1. Put the four lime segments into a Collins glass.

1. Wipe a slice of lime around the edge of a Collins glass and discard this slice.

2. Add the fresh mint and the sugar and crush while using a pestle, without breaking the leaves.

2. Three-quarter fill the glass with crushed ice.

3. Three-quarter fill the glass with crushed ice. 4. Add the Ron BACARDI Superior and mix well using a mixing spoon. 5. Add more crushed ice and fill glass to the top with soda water. 6. You can decorate the cocktail with two straws on the edge of the glass and a sprig of mint.

Preparation:

3. Add the Ron BACARDI Superior. 4. Squeeze half a lime using the juicer and stir. 5. Add a small bottle of Coca-Cola stirring with the spoon to keep as much of the fizz as possible. 6. Add one or two slices of lime to the glass as decoration. 7. Stir and serve nice and cold.

MIXOLOGY

DAIQUIRI BACARDI - THE ORIGINAL

1898, at Bar Venus in Santiago de Cuba, a secret is about to be revealed. “Shake lime, sugar, crushed ice and BACARDI Rum”, whispered J.S. Cox, an engineer at the Daiquiri Mines, to the barman. That ORIGINAL DAIQUIRI was like a love potion; whoever tried it fell under the spell of its sophisticated taste. It has been seducing the world ever since.

Ingredients:

PIÑA COLADA BACARDI - THE ORIGINAL

1922, on a warm Caribbean evening under the palm trees. The Creole women used to prepare a traditional drink by shaking ripe pineapple with ice, sugar and lime. Then, one day, someone added BACARDI Rum to the mix. That was the birth of the ORIGINAL PINA COLADA. In 1937 somebody in Puerto Rico added coconut cream to the mix and created a cocktail that remains today.

Ingredients:

• 5cl of Ron BACARDI Superior

• 2 heaped tbspns of white sugar (10g)

• 3.75cl of fresh coconut cream

• 1 lime • Ice cubes and crushed ice

• 2.5cl of pineapple juice • 3 or 4 slices of fresh pineapple • 3 heaped tbspns of white sugar • Crushed ice

Preparation:

1. Mix the sugar, juice of half a squeezed lime, Ron BACARDI Superior and the ice cubes and crushed ice in a Boston cocktail shaker.

1. Add all the ingredients to a cocktail shaker: Ron BACARDI Superior, fresh coconut cream, pineapple juice, slices of pineapple and sugar.

2. Close the cocktail shaker with the glass, gently tapping on the upper part.

2. Half-fill a Collins class with crushed ice and add to the cocktail shaker.

3. Shake vigorously until the cocktail shaker is cold.

4. Tap on the side of the shaker and pour the cocktail into the glass using the strainer.

4. Strain the drink twice and pour into a glass.

5. You can decorate the cocktail with a slice of lime on the rim of the cup.

5. You can decorate the cocktail with a slice of fresh pineapple and pineapple leaves.

FOOD & HOTEL INDONESIA

Indonesia’s Largest Ever Food and Hotel Exhibition Attracts Record Turnout After the official opening by H.E. Mr Sapta Nirwandar, Vice Minister of Tourism and Creative Economy, Food & Hotel Indonesia 2013 went on to attract record crowds as some 24,695 trade and business visitors visited during the 4 day event.

total of 1,421 exhibiting companies from 45 countries showcased their products, expertise and services to Indonesia’s fast growing food, hotel and tourism industry, with international group pavilions coming from Australia, Brazil, Italy, Korea, Singapore, Taiwan, Thailand, Turkey and USA. This year the exhibition nearly 22,509 Square meters of space. More records were broken as the Salon Culinaire chef competition attracted a record 615 competing chefs, pitting their skills in four categories over 25 classes. The 3rd Indonesian Barista Competition also reached its conclusion with 30 baristas strutting their stuff after five qualifying rounds that took in Bali, Surabaya, Yogyakarta, Bandung and Jakarta. What was impressive about this years event, was not only the amount of returning exhibitors, but the amount of smaller more

boutique exhibitors, showcasing products from overseas and from Indonesia. Whether you were in the market for a fine wine from a boutique Victorian Winery or some uniquely flavoured chocolates produced in Bali, it was all on display.

What the exhibitors thought: `Great crowd, great showcase and more potential trade visitors. We will definitely be part of the next Food & Hotel Indonesia’ Tjajono Haryono, President Director, PT Pangan Lestari/Finna. `A fine combination of diversified participants, convenient location and large amount of visitors, making it one of the best trade shows in Asia’ Mr Jack Meng Huang Hsieh, Associate Director, Goldencrops Corporation, Taiwan `Food & Hotel Indonesia 2013 is the best food and beverage exhibition ever! Great crowd and visitorship with tons of potential

buyers. We are proud to be part of the great exhibition.’ Hengky Wijaya, Director, PT Kurnia Mitra Duta Sentosa. `First time exhibitor, excellent exposure. Definitely worth every penny invested for the show. Two thumbs up!’ Jo William Faranes, Managing Director, PT Nutraco Mesindotama. `This is our first time in Indonesia. The show turned out to be a success. We met lots of people and made serious good contacts. We hope this is the beginning of a long lasting cooperation and good business!’ IIaria Tortorici, Domenico Manca S.p.A `The 2013 exhibition of Food & Hotel Indonesia was shining! Dimensions unmatched by any other show in Indonesia for the food and hotel industry. We are looking forward to the show in 2015.’ Mr Helmut Schafer, Operations Director, PT Pandurasa Kharisma

FOOD & HOTEL INDONESIA

Ms Wiwiek Roberto, Senior Project Manager, PT Pamerindo Indonesia, the events organiser added to these comments by explaining `the success of this yearâ&#x20AC;&#x2122;s Food & Hotel Indonesia reflects on the strong industry growth in Indonesia. With more food, hospitality and tourism projects in the pipeline, we hope to be able to successfully connect and match businesses through our Food & Hotel event series. In fact, the attention has now turned to Bali next year and all preparation has already started for another exciting event in the series.â&#x20AC;&#x2122; Food, Hotel and Tourism Bali 2014 will be held on 6-8 March at the Bali Nusa Dua Convention Center.

GALLERY

Four Seasons Hotel Pudong Shanghai Celebrates The City’s Hottest Exhibition: Andy Warhol 15 Minutes Eternal A trip can be short but the experience should be eternal. Four Seasons Hotel Pudong Shanghai offers travellers an art and cuisine journey through two exclusive packages from April 28 to July 28, 2013. “In the future everybody will be worldfamous for 15 minutes” is often remarked at the height of Warhol’s fame in the 1960s and 70s. Today, Four Seasons Hotel Pudong makes the eternal experience easy by offering:

Stay with Art Package A two-night stay package includes the exhibition ticket, a luxurious accommodation with stunning city skyline view, daily breakfast at the award-winning restaurant Camelia, and a 15 Minutes Eternal welcome cocktail inspired by Warhol’s fascinating visual art.

Art and Cuisine package An upgraded two-night stay package designed for more taste of art. In addition to exhibition tickets and accommodation, guest will enjoy: A Feast for the Eyes - a four-course menu served at Camelia French restaurant and crafted by Hotel Executive Chef Weimar Gomez showcasing his French specialties with the season’s delightful and sensual taste. A Good Night Kiss - a sweet and beautiful surprise at bedtime from Executive Pastry Chef Nicolas Maugard.

About Andy Warhol Exhibition Taking centre stage at Power Station of Art Museum from April 28 to July 28, 2013,

the Andy Warhol exhibition will showcase over 300 collections include painting, photographs, screen prints, drawings, 3-D installations and sculpture including iconic artworks for Jacke, Marilyn Monroe, Mao, Campbell’s Soup. Silver Liz, The last Supper, and Self-Portait.

About Power Station of Art As the first museum of public contemporary art in China, the site was revamped from the 2012 Expo future city pavilion, previously the Nan Shi Power Station. It opened to public in October 2012 and soon become the newest icon.

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TRAVEL

Macao, Hong kong, Singapore, Venice

FOOD

Main Salads, Pantry Cuisine, Slow Food

Luxembourg, Hong Kong, Singapore, KL

FOOD

Perfect Steak, The Potato, 10 Best

VOLUME 5 - NO. 1 - 2013 | Rp. 48.000

VOLUME 4 - NO. 6 - 2012 | Rp. 48.000

TRAVEL

Malta, New Zealand, Singapore

FOOD

Chicken Salads, Celebrity Fare

Annual subscriptions to Viva Asia Travel & Food Magazine are available as follows. Indonesia

An annual subscription to VIVA ASIA Travel & Food Magazine in Indonesia costs IDR 250.000. Profits from subscriptions sale in Indonesia are donated to Yayasan Kasih Anak Kanker Indonesia. www.ykaki.org

Rest of the World For annual subscriptions to Viva Asia Travel & Food Magazine, outside of Indonesia, please email info@vivaasiamagazine.com for details.

Congratulations to Priscilla Vivi Siswanti from Semarang, who has won our ‘Subscribe and Win’ competition. Priscilla’s name was drawn after she signed up for a subscription to Viva Asia, Indonesia’s best travel and food magazine at the recent FHI Exhibition at the JCC Kemayoran. As the lucky winner, she receives a 700ml bottle of Martell Cordon Bleu Cognac, the fine old classic Cognac from the French house founded in 1715.

To subscribe to Viva Asia Travel & Food Magazine visit www.vivaasiamagazine.com and click on the subscribe page. If you are in Indonesia simply send an email to subscribe@vivaasiamagazine.com and one of our subscription staff will respond to process your subscription. Alternatively, you can call our office on +62 5292 1638.

COMPETITION

Royal Kamuela Villas Nusa Dua

In each edition of Viva Asia we feature a photograph from a hospitality establishment somewhere in the world. Take a look at the photograph above which shows a lovely Afternoon Tea in the Clipper Lounge located at an iconic Hong Kong hotel. The hotel is celebrating 50 fantastic years in Hong Kong throughout 2013. Following a USD150 million renovation in 2006, this landmark hotel was completely transformed to be able to offer guests 21st century oriental luxury and modern technology, whilst retaining its much-loved character and soul. The question is if you were partaking in this afternoon tea, at which Hong Kong hotel would be? Please email your answers to info@vivaasiamagazine.com and, if correct, you will be in the running to wine one of two 700ml bottles of Martell Cordon Bleu Cognac courtesy of Martell.