ET May-July 2016

THE

-LIST

50 of Asia’s finest bucket-list bites

HOT REVIEWS:

JAVANEGRA • SUSHI MASA AZUL BEACH CLUB • VEA Whitegrass • THE STUDY TRi & more!

SPECIAL EDITION Up Close & Personal with: Gordon Ramsay • Audra Morrice • Stephane Galibert • Luke Macleod

BLESSING OF RAMADAN Celebrate the holy month of Ramadan with a sumptuous breakfasting buffet at Bengawan, featuring a delectable array of Middle Eastern and Indonesian cuisine at IDR 399.000++ per person, including hot beverages and tajil.

Available from June 6, 2016 to July 5, 2016.

Starwood Preferred Guest (SPG) members enjoy 15% savings on dining at Bengawan. Enrollment is free.

FOR RESERVATION, CALL 021 5030 2993 BENGAWAN.KERATONATTHEPLAZA@LUXURYCOLLECTION.COM | BENGAWANRESTAURANT.COM

KERATON AT THE PLAZA A LUXURY COLLECTION HOTEL, JAKARTA JL. MH. THAMRIN KAV 15 JAKARTA, 10350 INDONESIA T 62 21 5068 0000 F 62 21 5068 9999 THELUXURYCOLLECTION.COM/KERATON

TASTE OUR FRESH NEW FLAVOURS All day breakfast, dishes to share, healthy grazers, sandwiches, salads, pasta, grills and our new selection of healthy drinks.

Dine in air conditioned comfort.

OPEN FROM 7.00 AM - 10.00 PM Ample parking space available Free Wi-Fi

Maya Sanur Resort & Spa Jl. Danau Tamblingan, Sanur, Bali 80228, Indonesia | T. +62.361.849.7800 | www.mayaresorts.com Graze Bali

@grazebali

WELCOME TO THE FIRST HAUTE COUTURE BRUNCH

Available every Saturday and Sunday from 11am to 3pm at Cut Catch Cucina.

Starts from IDR 499,000++ • •

Complimentary for kids under 12 years old Free access to the pool

BTDC Complex lot N5, Bali 80363 | +62 361 849 2888 | H9078-FB11@sofitel.com | www.sofitel.com

PUBLISHER’S NOTE

Let Your

Tast ebu ds Be Your Guide

T

he summer season is just over the horizon, which means our holiday travel itineraries are well and truly underway. But as connoisseurs of the finer things in life, we're finding that our must-do, must-try bucket-lists are less about hiking up mountains or trekking through jungles, and more about tasting the finest dishes at dreamy gourmet destinations around the region.

So for this edition's cover theme, we've put together a bucket-list especially for gourmands, suitably named The A-List.

We bring you 50 of the finest must-try dishes in Bali, Jakarta, Singapore and Hong Kong to help you, our loyal readers, on your own culinary voyages throughout Asia. We even meet some of the kitchen superstars behind these A-list creations, and we get their recommendations for other must-try dishes nearby...

With so much delicious food on the menu, it seemed only right to balance this edition out with plenty of wine, too. I personally fly to the revered wine region of Bordeaux to meet export director Michel Negrier from Chateau Lafite Rothschild - one of the world's finest wine estates - and we reveal our six favourite bottles as we taste our way through their breathtaking cellar. We also meet other pioneers of the Bordeaux region, including Charles Thomas from Chateau Cos d'Estournel and Aymar de Baillenx from Chateau Beychevelle.

If that wasn't enough to whet your appetite, our regular Up Close and Personal feature is perhaps our most star-studded edition yet. We meet celebrity chef Gordon Ramsay to talk about his London-based Bread Street Kitchen landing in Singapore, before talking cookbooks with Masterchef finalist Audra Morrice. We also meet Bali and Jakarta's rising stars, Head Chef Stephane Galibert of Immigrant Dining and Executive Chef Luke MacLeod from The Legian Bali, before we go Behind the Scenes at some of the region's most successful restaurants to meet the individuals working hard to keep their restaurants at the forefront of the industry.

All this, together with our regular Gourmet reviews, Exquisite Cocktails and Exquisite Dessert feature should certainly keep you busy over the next few months. And, if like us you're looking forward to ticking off your very own gourmand's bucket-list, then we'll no doubt be dining with you soon at the tables of Asia's very best restaurants.

Bon appetit!

Lenny Marlina Tanu lenny@exquisite-media.co.id Publisher

I14

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16 II

Contents

May | July 2016

30

34

18

20

CALENDAR

GRAPEVINE

Asia's upcoming gourmet events see the highly anticipated annual Ubud Food Festival in Bali and a fourth of July party at Nikki Beach, as well as a Mother's Day brunch and month-long Ramadhan feast in Jakarta.

In Bali, the St. Regis hosts a fabulous whiskey-paired dinner with Macallan, and Alaya Resort Ubud puts on an evening of cheese and wine hand-carried directly from France. Jakarta sees the fifth annual Bordeaux Rendezvous at Olivier, and Chamber adds an upscale yet casual dining addition to the capital's F&B scene.

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• 55

71

UP CLOSE & PERSONAL

BEHIND THE SCENES

THE A – LIST

Perhaps our most star-studded edition yet.

Exquisite Taste meets Celebrity Chef Gordon Ramsay, Masterchef finalist Audra Morrice, and Bali and Jakarta's rising stars, Head Chef Stephane Galibert of Immigrant Dining and Australian Executive Chef Luke Macleod from The Legian Bali.

We sit down with the hardworking folk behind the scenes at some of Bali and Jakarta's most successful restaurants to find out what it takes to stay at the head of the pack in today's ruthless F&B industry.

The ultimate gourmand's bucket-list. We bring you 50 of the finest must-try dishes in Bali, Jakarta, Singapore and Hong Kong, and we even meet some of the kitchen superstars behind these A-list creations.

18 III

Theme Night Dinner Come join us as we find the pleasure amidst the bedlam of everyday life. Treat yourself to an array of delectable items and live performance at Discovery Theme Nights Buffett Dinner. Available every Tuesday to Saturday.

Managed by Discovery Hotels & Resorts

For further information & reservations, please contact +62 361 751067

Jl. Kartika Plaza, South Kuta Beach 80361 PO Box 1012, Bali, Indonesia Tel: +62 361 751067 | Fax: +62 361 754585 reservation@discoverykartikaplaza.com www.discoverykartikaplaza.com

Contents

May | July 2016

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128 116

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We swap the Asian sun for a cooler French climate. Exquisite Taste travels to Bordeaux to the Rothschild's Chateau Lafite estate to meet Michel Negrier, export director, before talking business development with Charles Thomas from Chateau Cos d'Estournel, and the secrets to managing multiple vineyards with Aymar de Baillenx from Chateau Beychevelle.

The hottest restaurants in Bali and Jakarta as well as Hong Kong and Singapore's latest openings.

We dine at Mejekawi, Cassis, Whitegrass and VEA to name just a few, and we take an in-depth look at this year's Ubud Food Festival.

Our sweet tooth takes us to Ubud for a ninecourse dessert menu at Room4Dessert, whilst K'dewatan Bakery & Gelato treats us to authentic Italian gelato and perfectly Parisian pastries.

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From the refined flavours of Macallan single malt to the bitter-sweet aromas of Angostura, Exquisite Tastes discovers the softer side to our favourite hard drinks.

This edition's after-dinner nighttime spot takes us to Jakarta, to the top of The Plaza building where sky-high cocktails are served amidst the clouds.

After so much fine food and fabulous wine, we unwind at Alaya Resort Ubud's gorgeous DaLa Spa for a scrumptious treatment inspired by the traditional Indonesian snack, klepon.

EXQUISITE WINE PAIRING

GOURMET

Exquisite Dessert

138

EXQUISITE COCKTAILS

20 IV

AFTER DINNER NIGHT LIFE

SPALICIOUS

Spa and afternoon ‘tea-tox’ package Indulge in a little personal time with Spa at Maya’s afternoon tea package. the package begins with a relaxing neck and shoulder massage followed by a detoxifying body scrub. ‘tea-tox’ high tea is served during a purifying flower bath. the menu is inspired by our conscious cuisine practices for guilt free indulging. from 11.00 am to 6.00 pm daily

Menu crudité with chickpea, tahini and turmeric puree chilled tomato and ginger soup in cucumber cup Smoked salmon, herbed ricotta, capers on gluten free grilled cornbread chamomile pudding, honey tossed strawberries Beetroot and cranberry jelly, mango pineapple salsa Vegan chocolate mousse Iced or hot rosella and lemongrass tea published rate : Rp 1.289.000 net Special price this month : Rp 945.000 net

for reservation and further information, please contact spa at maya - 0361 977888 spa@mayaubud.com mayaresorts.com

CALENDAR Jakarta — Mother’s Day Brunch: 8TH May 2016

Jakarta — RamadHan Feast

floor exclusive Club Lounge for a delectable Mexican buffet spread at Asia Restaurant (IDR 298,000++ per person) available for lunch and dinner and Lobo Tequila Pairing Dinner (IDR 788,000++ per person). (www.themulia.com/jakarta/)

Bali — Step into Summer: 3rd July, 2016

This Mother’s Day, InterContinental Jakarta MidPlaza has gone all-out to create a choice of two exceptional Sunday Brunch options that will bring families together to honour their beloved mothers. The first is an opportunity to enjoy an extensive international feast in the relaxed ambience of Rasa. Alternatively, Scusa presents a more sophisticated dining experience featuring classic Italian cuisine and generous food platters brought to each table to share. This special occasion brunch on Sunday, 8th May 2016 is priced at just IDR375.000++ per person. Every mother in attendance will receive a token gift as a symbol of appreciation for her irreplaceable role in the family. (www.jakarta.intercontinental.com)

Jakarta — BELLA PASTA: 20th – 29th May, 2016

Hotel Mulia Senayan, Jakarta is celebrating the month of Ramadhan this June with an extensive buffet menu and tajil, exclusively for breaking fast in its fantastic restaurants, including The Café, Edogin, Table8, and Orient8. Special Ramadhan packages are also available for an exclusive breaking fast event in Hotel Mulia Senayan’s meeting rooms, with a minimum of 30 people per event, which makes it perfect for intimate or grand banquet occasions. Topping off the festivity, special Mulia Lebaran Hampers are available at the Chocolate Boutique throughout the month of Ramadhan. A selection of deluxe chocolates, delectable dates, superb pastries and a vast selection of gourmet foods is included in the hampers and is a great choice for those who want to extend their warmest greetings to friends, family and colleagues. (www.ritzcarlton.com/en/hotels/indonesia/ jakarta)

Jakarta — Ritz Blitz: 24th – 6th June, 2016

Join Nikki Beach for the opening of the ever popular Nikki Beach Summer Series with a booming celebration of America’s Fourth of July. The first of many terrific events to come this summer, relish a Sunday brunch filled with gourmet American barbeque favourites.

Then enjoy a view of crashing waves alongside exciting live entertainment and the electrifying music of resident DJs. (www.nikkibeach.com)

Bali — A Culinary Celebration: 27th - 29th May, 2016

Calling on the Italian side of his family, the Executive Chef of JW Marriott Hotel Jakarta Francisco Holmes Brown, will provide the authentic taste and true aroma of Italian cuisine to diners at Sailendra Restaurant.

Together with his culinary team, he will prepare a tantalising buffet spread with a freshly made ravioli station, make your own bruschetta and pizza. A vast selection of gelato is also available at the dessert station to satisfy diners’ sweet tooth. Experience this authentic Italian culinary celebration available for dinner from May 20 th to 29th at Sailendra Restaurant. (www.marriott.com/Jakarta) 22

The Ritz-Carlton Jakarta, Mega Kuningan and The Embassy of Mexico proudly present the exotic tastes of Mexico by exclusively flying in Chef Eduardo Perez Romero as a guest star at Asia Restaurant and Lobo. Asia Restaurant will be adding a delightful array of Mexican dishes to its varied buffet counters from 24th May to 6th June 2016. While at Lobo, a daringly different Tequila Pairing Dinner in collaboration with the five-star hotel’s new Chef de Cuisine Jan Schwittalla will take place for only one fine evening on 9th June 2016. Enjoy the panoramic view of Jakarta’s beautiful skyline on the hotel’s 23rd

The Ubud Food Festival is returning to Bali for a weekend of diverse and delicious cuisine. A must for any dedicated foodie, this unforgettable event is filled with excitement from beginning to end. Famous chefs from across the region gather to present cooking demonstrations, engaging food forums, film screenings, culinary workshops and more.

Wander through markets filled with fresh ingredients, or take a food tour to connect with your favourite dishes, and explore the culinary world at The Ubud Food Festival. (www.ubudfoodfestival.com)

W RETREAT & SPA BALI - SEMINYAK PRESENTS

FIT BAR

A MARKET-STYLE DIY JUICE BAR. PICK YOUR OWN INGREDIENTS. LIVE THE FIT LIFE. PROBIOTIC JUICES & SMOOTHIES FRESH COCONUTS BREAKFAST BARS & JARS

W LOUNGE DAILY 9AM - 1PM RSVP: +62 361 4738 106 B&F.WBALI@WHOTELS.COM EXPLORE WRETREATBALI.COM

GRAPEVINE

Bernard Anthony & Jean-Fracois

A couture cheese event in Ubud

L

overs of excellent French cheeses, mark your diaries now! A rare pairing event: “Du Pain, Du Vin, Du Fromage” will be held at Petani restaurant in Alaya Resort Ubud on May 27th and 28th.

By Amanda Luxford Renowned in the culinary world, Antony handcrafts and supplies cheeses worldwide, including to 19 three-Michelin star restaurants.

Opening the event on behalf of the resort is famed Indonesian culinary expert William Wongso, recipient in 2001 of the Chevalier de l'Ordre National du Merite from France’s Ministry of Agriculture for his role in promoting French gastronomy.

Discerning connoisseurs of these artisanal dairy delights include Queen Elizabeth II and former French president François Mitterrand. Alaya Resort Ubud, a stylish and culturally sensitive destination, is proud to host this gastronomic extravaganza for Bali’s gourmands at the renowned Petani restaurant.

The cheeses for this rare happening are being hand carried by French cheese master Bernard Antony, who received the same prestigious Order of Merit in 2008.

“To have Bernard here at Petani imparting this age-old tradition is something to truly appreciate,” said Wongso. “His cheeses are made with exacting balance and finesse,

24

handmade from raw and unpasteurised milk, each variety embodies a distinctive flavour, being complex and refined.”

Wongso says of Antony’s artisanal cheeses: “Often handmade cheese can be strong and pungent but that’s not the case with ‘chez’ Antony. For example, his two- and fouryear-old comté have an interesting depth of flavour, the two-year-old being fruitier, while the four-year old cheese offers a mild nutty taste."

Limited seats are available for an evening of pairing cheese with French wine and bread, reservations are recommended; please contact petani@alayahotels.com. (www.alayahotels.com)

GRAPEVINE

A mini Bordeaux rendezvous at Olivier Bon appetit with extraordinary vintage Bordeaux wine

By Divya Pridhnani

Henri Lurton

T

o commemorate the fifth anniversary of Bordeaux Rendezvous in Asia, 17 chateaux in the Bordeaux region of France were invited to showcase their exquisite vintage wines.

But for one night only, Olivier hosted a more intimate dinner with six of the 17 wine principals alongside wine lovers for an evening filled with exceptional conversation, unparalleled cuisine and magnificent wine-pairing.

Decanters brimming with superb vintage wines, some dating back to 1995, were 26

Laure Bastard, Jean-Paul Bignon, Iskandar & Jean-Emmanuel

poured by noble wine principals including Henri Lurton, proprietor of Chateau Brane-Cantenac; Jean-Paul Bignon, proprietor of Chateau Talbot; Philippe Dambrine, general manager of Chateau Cantermerle; Laurence Brun, general manager of Chateau Dassault; JeanEmmanuel Danjoy, director of Chateau Clerc Milon and Laure Bastard, director of marketing and communications for Chateau Giscours Each of these humble and friendly wine principals kept their guests intrigued with stories of their brands and decades of experience at their chateaux.

Accompanying the exquisite bottles of wine, Olivier served an array of delectable light bites inspired by the tastes of Bordeaux, including risotto stuffed with grilled calamari in ink sauce, delicate lamb neck stuffed in crispy lamb cigars and paired with mint yoghurt dip, tender duck breasts glazed in sweet brown sauce with wasabi mashed potato on the side and barbeque beef brisket on crunchy pressed potatoes. Closing the incredible dining experience was a steamed chocolate sponge cake drizzled in Chantilly cream. (www.olivierjkt.com)

GRAPEVINE

Ubud restaurant presents culinary theatre

By Amanda Luxford

Authenticity in the kitchen

By Amanda Luxford

T

he esteemed The Laguna, A Luxury Collection Resort & Spa in Nusa Dua, Bali, presented a new step in ensuring the highest level of authenticity in its indigenous food recently with the Ranah Minang Food Festival at its Banyubiru Restaurant.

The highlight of the three-day festival was a working visit from guest chef Reno Andam Suri, who is renowned nationally for her Minang food and is a recognized expert in the worldfamous rendang – a spicy beef dish from Minang. The author of Rendang, Minang Legacy to The World and culinary advisor for the culinary-themed Indonesian box office movie Tabula Rasa, Reno has received many awards for business and entrepreneurship.

At Banyubiru Restaurant, Reno worked closely with the resort’s chefs, showing them how to make truly authentic Minang, or Padang, food.

During the press conference, Executive Chef Made Putra stated that alongside the array of western and pan-Asian foods on the Banyubiru buffets, an Indonesian corner would feature the true tastes of the archipelago to bring the delights of Indonesian cuisine to the world.

From 25th to 27th February, Banyubiru Restaurant’s Indonesian corner featured Reno’s Minang dishes, including Padang fried rice, spicy beef jerky, fried fish with chilli sauce and jackfruit and long beans in coconut milk.

Reno is the first of various guest chefs bringing authentic Indonesian specialities to Banyubiru. (www.thelagunabali.com)

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William Wongso

O

pening this July in Ubud is Manisan, an exciting new restaurant concept from Alaya Resort Ubud.

Offering refined Indonesian cuisine in a 350-yearold traditional Javanese house in a rice-field setting, Manisan promises impromptu cooking surprises and “culinary theatre” in its traditional food preparation.

Jimmy Gunawan, CEO of parent company AIM Hospitality, said, “The archipelago’s cuisine will be well represented at Manisan, and presiding over the varied recipes will be culinary legend, William Wongso.”

Recognised as the country’s food ambassador, in 2015, Wongso accompanied President Joko Widodo’s official entourage on a state visit to Washington DC to meet US President Obama, where he and his team of chefs presented an Indonesian banquet as a tribute to the nation’s proud gastronomic traditions.

The 128-seat restaurant will feature a Chefs Table with a tasting menu of market-fresh ingredients, while afternoon artisan tea and coffee will be served paired with home-styled deserts. (www.manisanbali.com)

Luxury In Harmony

On the prime stretch of Seminyak Beach’s golden sand near Bali’s chicest shops and most stylish nightlife, The Legian Bali is an iconic sanctuary of modern architecture and stunning sunsets. Sixty-seven suites are calm and understated, while those seeking the most privacy can look to the 11 intimate, butler-attended pool villas at The Club at The Legian

Jalan Kayu Aya, Seminyak Beach Bali 80361 - Indonesia T +62-361730622 F +62-361730623

info@lhm-hotels.com www.LHM-hotels.com

GRAPEVINE

Aymar De Baillenx, Adrien Bernard, Jean Paul Bignon, Mathieu Bordes, Jerome Heranval, Gregoire Bardon, Laurence Brun, Gwenaelle LE BOURZEC, Laure Bastard, Laurent Ehrmann, Karim Nasser, David Ornon, Augustin Lacaille, Philippe Dambrine, Lucas Leclercq, Jean Emmanuel & Henri Lurton

Mandif Warokka, Benny Tan & Olivia Saujana Tan

French Ambassador Corinne Breuzé & Gilles Marx (Amuz)

Herman Iskandar & Eva Iskandar

Treasures of Bordeaux This year, DPS Fine Wines once again organised the Bordeaux Rendezvous, bringing 18 of the region’s finest wines, 15 of which were approved by Napoleon III himself.

O

n 24th February, DSP Fine Wines brought together 18 representatives of prestigious chateaux from the worldrenowned wine region of Bordeaux. One of the most talked about and prodigious wine regions, these outstanding representatives shared their passion at the grand ballroom of Fairmont Hotel in an extravagant dinner paired with premium Bordeaux wines.

30

By Refa Koetin As France’s largest controlled wine-growing region, Bordeaux is home to an estimated 10,000 wineries. In February, Jakarta hosted the first stop for these respected representatives and winemakers, which then continued through to Bangkok, Singapore and Saigon, before finishing the Southeast Asian tour in Manila.

Clad in black and gold-themed attire, the esteemed guests of the evening enjoyed the annual event’s fifth edition, themed

Le Tresor de Bordeaux, where wine beginners and seasoned connoisseurs alike discovered the secrets of Bordeaux wines and why the area is arguably the world’s best wine-growing region. Fifteen out of the 18 chateaux that took part in this year’s Bordeaux Rendezvous are listed in the world’s most prestigious wineranking system, the 1855 Bordeaux Wine Classification, which was approved by Napoleon III himself. (www.fairmont.com/jakarta)

ASTROLABE PROVINCE MARLBOROUGH PINOT NOIR 2013

91 points of black olive. Impressively complex and concentrated, with 5

Exclusively Imported and Distributed by PT. Pantja Artha Niaga Jl. Gaya Motor Raya No. 8 Kav. E Sungai Bambu, Tanjung Priok, Jakarta 14350 www.paniaga.com

www.astrolabewines.co.nz

GRAPEVINE

The Chamber of Indulgence Open the doors to the newly established Chamber for a memorable drinking and dining experience set in a chic ambiance.

By Divya Pridhnani

Chamber smoked beef brisket

L

ocated in the heart of Jakarta’s central business district and one of the most rapidly growing hubs for food and beverage is the newly established upscale eatery called Chamber. Featuring an indoor and alfresco area, holding up to 88 seats in a modern yet classical ambiance, Chamber is the perfect place to unwind after a day of hustling and bustling. Offering premium and rare selections of spirits from around the world at competitive prices, with a 32

vast range of wines and liqueurs, Chamber provides a unique and unforgettable drinking experience that encourages patrons to drink by the bottle instead of the glass. Meanwhile, adding to an equally delectable dining experience is an array of contemporary Asian and Western dishes, including Vietnam rice paper rolls, chilli prawn, Chamber smoked beef brisket, bon bo hue, nasi campur Chamber, Wagyu tenderloin steak and more.

“We are excited to see the market’s enthusiasm for Chamber, and we are optimistic that Chamber will be a great addition to Jakarta’s growing F&B scene”, states Ramses Parulian Purba, the general manager of Chamber.

Chamber opens every day from 10AM until 12AM from Sundays to Thursdays and 10AM until 2AM on Fridays and Saturdays. (www.chamberjkt.com)

GRAPEVINE

Three-star Massimo Bottura at Orient8

By Refa Koetin

M

ulti award-winning Hotel Mulia Senayan, Jakarta, brought Michelin-starred Chef Massimo Bottura to the heart of Jakarta. The critically acclaimed Italian three-star Michelin chef evoked all the senses with his flawless and innovative technique on 18th and 19th March at Orient8.

With three Michelin stars gained at Osteria Francescana and second place ranking on The World’s 50 Best Restaurants list, Chef Massimo Bottura is a leading figure among Italian chefs, and a globally respected innovator and restaurateur, one of the world’s most creative culinary forces.

Psychedelic spin-painted veal

Chef Massimo Bottura

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A true maestro before his time, Chef Massimo Bottura dazed as many as 110 lucky diners on a two-night special at Orient8, serving unconventional, deliciously tantalizing dishes such as the Psychedelic Spin-Painted Veal, in which the chef quite literally painted with multiple colours at the base of a ravishingly tasty veal, and Riso-Pizza, a dish that combines risotto and pizza, two of Italy’s most popular specialties, resulting in a superb plate that is both delicate and unrivalled in taste. (www.hotelmulia.com)

GRAPEVINE

THE MACALLAN 1824 MASTERS SERIES DINNER AT KAYUPUTI

By Christian Galbraith

Tamarind wood smoked monkfish

T

he paired dining scene in Bali is generally dominated by five-star hotels, many of whom regularly host lavish dinner or lunchtime wine events to showcase the creativity of their chefs and their often sumptuous signature restaurants.

But recognising the need for innovation in this competitive sector, The St. Regis Bali Resort took the concept a step further by collaborating with The Macallan at its glorious and award-winning Kayuputi restaurant to present a paired single malt whisky and Cuban cigar evening, hosted

by Keith Nair Brand Trainer of Edrington South East Asia..

The evening opened with a choice of classic whisky-based cocktails in Kayaputi’s opulent bar area. The dinner, prepared and introduced by award-winning Executive Chef Agung Gede that followed was a fivecourse feast paired with some of Macallan’s most prestigious whiskies.

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Roasted duck breast

After a delightful amuse bouche of tempura oyster the first course of tamarind wood-smoked monkfish paired with The Macallan Sherry Oak 12 Years Old, made its appearance followed by butter-glazed Canadian lobster served with The Macallan Whisky Maker’s Edition.

matured exclusively in first-fill sherryseasoned American and Spanish oak casks; unsurprisingly it proved very popular on the night!

Closing with the airy Valrhona bitter chocolate raisin soufflé, The Macallan Fine Oak 15 Year Old and a selection of teas and coffee, the dinner was a great success. But After a short cigarillo break, the roast duck breast paired with The Macallan Rare Cask the evening wasn’t finished and guests were invited to join the host in the stylish, almost was served next. The colour is derived from sultry, King Cole Bar to close the experience sherry cask aging - rich and intense on the nose, with citrus, chocolate and wood spices, with a glass of The Macallan Reflexion paired with a smooth Cuban cigar to the on the palate there are spices, chocolate, sophisticated sounds of Jimmy Rougerie-led apricots and nutty hints with a light jazz. It was the first event of its kind at the warming finish. resort and with its creative menu, superb single malts and delicious cigars supported The main was the prime kiwami wagyu by the celebrated St. Regis service, it beef striploin with textures of seasonal probably will not be the last. mushrooms, Papuan vanilla-cauliflower velvet and ginger-infused red wine jus (www.stregisbali.com) served with The Macallan Reflexion.

Superbly complex, The Macallan Reflexion was created by Master Whisky Maker Bob Dalgarno and uses only whiskies

up close & Personal

Celebr it y Chef

G o r d o n { R a m s ay }

Right up there as one of the world's most recognised kitchen personalities, multi-Michelin-starred Chef Gordon Ramsay needs no introduction.

By Louise N.

38

T

he past decade has seen the culinary world positively explode with a new generation of celebrity chefs and food enthusiasts, and no doubt, television chef Gordon Ramsay has plenty to account for in pioneering today's fooddriven society.

He's the fiery television chef from a handful of the world's most famous cooking series, including MasterChef, MasterChef Junior, Kitchen Nightmares and Hell’s Kitchen to name just a few, whilst also maintaining his reputation as the multi-Michelinstarred chef-owner of a string of successful restaurants across the globe, spanning the UK, France, the US, Dubai, Singapore and Hong Kong.

Ramsay's career first hit the headlines in 1993 when he helmed the kitchen as head chef of Aubergine in London; a fine French restaurant in the capital's swanky Chelsea neighbourhood. Within three years of his appointment, Aubergine was awarded two Michelin stars, after which Ramsay left to open his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, in 1998. Restaurant Gordon Ramsay quickly received the most prestigious accolade in the culinary world – three Michelin stars.

Today, Restaurant Gordon Ramsay is London’s longest-running restaurant to hold this award, and Ramsay is one of only

four chefs in the UK to maintain three stars. He's continuing his reign with a growing empire of 30 restaurants around the world, most recently breaking into the Asian market by bringing his Bread Street Kitchen and London House brands to Hong Kong and Singapore.

In between juggling his TV career and domination of the culinary world, Gordon talks perfectionism, the value of a committed team and how his London-bred restaurants are taking Asia by storm.

restaurant in England. I moved to London and worked my way up, working with some of the greatest chefs in the world like Marco Pierre White, Joël Robuchon and Guy Savoy.

I’ve been committed and passionate ever since I found my love for food and cooking.

Every day I continue to push and challenge myself. When I was working my way up, I looked to chefs like Joël Robuchon, and for me, it's important to walk the walk the way he does. So, when I think of those who look up to me, I hope they see the same.

: You're one of the most recognised celebrity chefs in the world, but what first sparked your passion for cooking?

: You now run 30 restaurants across the world – how do you ensure each one is always at the head of its game?

Gordon: Cooking wasn’t a tradition in our family. My father didn’t approve, but I remember coming home from school every day and going to the kitchen to help my mother. She inspired me and helped me discover my love for food and cooking.

Gordon: I always have and always will take opening a restaurant seriously, so whether it was my first one or the next, I'm in 100%. I’m a perfectionist and notoriously demanding about getting things right and that will never change. With so much happening on a global scale, I, of course, can’t be everywhere at once, which is why I’m very lucky to have some of the greatest chefs working as a team to curate each menu to suit each market, and who know what to do to bring a new restaurant to life.

: So how did you go from a young boy in your mother's kitchen, to the superstar chef you are today?

Gordon: I wanted to be a soccer star, but when I got injured and could no longer play, cooking became my escape route.

I left home at 16 and worked as a parttime dishwasher, spent a year in cooking school and became a chef for a small-town

: Talking of which, you've recently brought your Bread Street Kitchen brand to Asia. What made you choose Singapore?

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English sunday roast

Gordon: Bread Street Kitchen is incredibly successful back home in England and we felt it was the perfect concept to bring to Singapore. It’s a great new destination for a relaxed evening with friends, lunch with colleagues or a family brunch. Singapore is steeped in culture and part of that is its amazing food. I hope Bread Street Kitchen & Bar will only add to that. : What can we expect to find on the menu?

Gordon: The restaurant serves a British European menu featuring dishes from the original Bread Street Kitchen in London, using specially imported British artisanal products, but with local Singaporean influences as well as local products. All our restaurants, not just Bread Street Kitchen, reflect my passion for serving the best food, be it fine dining or casual fare. In Singapore, we’ve brought in Executive Chef Sabrina Stillhart and General Manager John Quetier. We deliver the creativity of dishes and the level of service customers expect.

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Cosmopolitan

“I’m a perfectionist and notoriously demanding about getting things right” : What's something surprising about the restaurant that diners may not realise?

Gordon: That Bread Street Kitchen isn’t fine dining – it’s much more casual. It’s still stunning, good quality food, but more relaxed. : You must be one of the hardest working chefs in the world. What motivates you to keep going? Do you ever get to just sit back and put your feet up?

Gordon: In this industry you need to be patient, passionate about cooking and dedicated. Cooking at this level is so intense. There was a time when I needed to take a break. It was after getting my a** kicked in Paris when I was training at some

BSK burger, monterey jack cheese, spicy sriracha mayo

of the best restaurants in the world. So I took some time off, got aboard a boat, and was a private chef on a yacht for six months.

It allowed me to regenerate and I needed that. It’s ok to take a break. : So what's been one of your proudest moments to date?

Gordon: Professionally, it was winning my third Michelin Star. Personally, it was being blessed with four amazing kids and a fantastic wife. I’m a total softie when it comes to my family. : So what's next for celebrity chef Gordon Ramsay?

Gordon: Continuing to stay focused and driven by the mantra “work hard, play hard”. Always developing the business and of course, spending time with the family.

We’re also looking at an exciting global expansion in the coming year for Bread Street Kitchen, so watch this space! (www.gordonramsay.com)

TAMARIND–Spiced

Chicken Wings From B read S t ree t K i tchen

Serves 4 INGREDIENTS • 600 g chicken wings • 125 g plain flour For the marinade • 1 tsp chilli powder • 1 tsp ground cumin • ½ tsp ground coriander • ¼ tsp ground turmeric • 2 tsp paprika • ½ tsp garam masala • 10 g onion powder • 1 tsp garlic salt • 1 egg • ½ tsp Dijon mustard • 5 ml vegetable oil For the tamarind sauce • 80 g dried tamarind, soaked in 500ml water • 1 tsp dried chili • 25 g fennel seeds • 25 g cumin seeds • 5 g coriander seeds • 1 tsp black peppercorns 1 large white onion, sliced • 1 clove garlic, crushed • 5 bay leaves • 30 g tomato paste • 60 g brown sugar • 75 g honey

• 60 g ketchup • 150 ml Worcestershire sauce • 40 ml white wine vinegar • 1.75 l chicken stock • 50 g fresh coriander, leaves picked and chopped and stalks reserved • Garnish of spring onions, chopped • Salt to taste METHOD

1. Mix all the ingredients for the marinade together in a large bowl and add the chicken wings. Cover the bowl and place in the fridge for at least 1 hour but preferably overnight.

2. While the chicken wings are marinating, make the tamarind sauce. Start by toasting the spices: place a dry frying pan over a medium heat and when it’s hot, add the chilies, fennel seeds, cumin seeds, coriander seeds and black peppercorns. Heat the spices for 1-2 minutes to release the aromas then crush them to a coarse powder in a pestle and mortar or spice grinder.

3. Place a saucepan over a medium heat and add some vegetable oil. When hot, sweat the sliced onion with the garlic and bay leaves until soft.

4. Add the spices to the pan and allow to cook for

5 minutes. Then add the tomato paste and cook out for a further 3 minutes.

5. Add the sugar, honey, ketchup, Worcestershire sauce, vinegar, chicken stock and coriander stalks to the pan and stir to combine.

6. Drain the softened tamarind, discarding the liquid, and add it to the pan.

7. Allow the ingredients to cook for 1-2 hours so that all the spices come together and infuse the sauce.

8. Pass the sauce through a fine sieve, discarding the pulp, and pour into a clean saucepan. Place the pan over a medium heat and reduce the sauce until it coats the back of a spoon. Season with salt and keep warm.

9. After the wings have had time to marinate, remove them from the fridge and coat each wing in flour making sure you tap off any excess.

10. The wings are now ready to be fried in a deep fat fryer preheated to 190ºC for around 4-6 minutes until golden all over. Alternatively, the wings can be shallow fried or roasted in an oven preheated to 190ºC for 20 minutes.

11. Once the chicken wings have been cooked, coat the wings in the tamarind sauce and garnish with freshly chopped spring onions and coriander leaves before serving.

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up close & Personal

Finalist A u d r a M orr i c e

By Louise N.

S

ingaporean Chef Audra Morrice is no stranger to the world of television. In 2012, this kitchen superstar shot to fame as a finalist on Masterchef Australia, before being chosen to sit as judge on Masterchef Asia. She now hosts her own Tasty Conversations cooking series and most recently, her My Kitchen, Your Table cookbook launched in Europe, Asia and Australia. But that's not all this kitchen celebrity has up her chef 's sleeves.

In between her television hosting and book signings, Audra also runs her own catering business and hands-on cooking classes in Sydney, and she's even launched her own range of all-natural, gluten-free relishes and jams. All of this in the name of - what she calls - the Audra brand.

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: Ever since your success as a finalist on Masterchef Australia in 2012, you've shot to fame in the culinary world. What have you been up to since your television debut?

Audra: I dived straight into starting a catering business featuring largely Singaporean cuisine - with the Audra signature twists, of course. We ran our first series of pop-up restaurants in Sydney just two weeks after the grand finale and it was exhilarating beyond belief! I just loved it and knew that I had headed down the right track. I had a very clear vision about what I wanted to do in the food world right from the onset: to create my own brand that harnesses the traditions of my ChineseIndian heritage, embracing the East meets West concept and bringing the knowledge,

passion and love for food to diners. All of this through cooking, sharing my products, my books and my TV cooking series. : Last April you were selected to be one of three judges for Masterchef Asia. Tell us more...

Audra: I am incredibly blessed. This for me was very much a mentoring experience. I see myself as an inspiration to many who want to change their career path but might not have the courage to take the leap. I am living proof that if you are truly passionate and clear about what you want to achieve, establish a goal and vision, with some hard work, you'll get there. There is much to be said about determination!

there's a whole host of delectable baked sweets, including my coconut and banana bread with gula melaka almond crunch.

I talk about where my food inspiration started and how my mother and father, my Audra: I have to admit it hasn't been easy. A grandparents, my friends, travels and my lot of hard work and a fair few sacrifices, but love for various ingredients all influenced these scrumptious recipes. It's a book for I love what I do and am incredibly driven all ages and all occasions and one I am to create a successful business that will incredibly proud of. be around for a long time. At the heart of everything I do is the Audra brand. I never lose track of how it all fits together. My : Which is your favourite dish in your family is incredibly supportive and in the cookbook and why? process of building this business, I've learnt to be ever thankful and not to take anyone, Audra: Ooh, that's a tough one. It's a or anything, for granted. bit like asking me which is my favourite memory. But if I had to choose, it would be anything that has sambal in it. I could : Tell us about your cookbook, My live on it every day. Turn to page 142 for my Kitchen, Your Table. What was the sambal ladies fingers - simple but sublime! inspiration behind the book? : To say you're a woman of many talents is quite an understatement. How do you manage to juggle so many different enterprises?

ever want and this is why my products are only produced once a year at the peak of the season. Take my vanilla bean fig jam for instance. It contains 91 percent figs with a little brown sugar and lemon juice added to balance out the acidity. It's for true fig lovers! When you take a spoonful of it, it's pure fig and just heavenly! We also use the best of Australian seasonal produce with intent to support local growers. : How do Australia's chefs compare to those here in Asia?

Audra: Australia has some of the most talented chefs in the world. Many have ventured out to learn from the best and return with new approaches to using the wonderful local produce found in Australia.

Recently there has been an exodus of chefs

Audra's smoked salt, avocado oil angus rump & raw mushroom salad

Audra: Ever since I was a young child, I was obsessed with wanting to write my own cookbook. Recipes, pictures and stories always took me to a different place.

I wanted to create my own recipes and each one would have a story behind it. For me, a cookbook was a collection of memories channelled through beautiful dishes. As I got older I realised that I often turned to recipe books for ideas and inspiration, and sometimes the simplest of recipes serves as a trigger to create an amazing dish. So, My Kitchen, Your Table is a collection of my memories from childhood growing up in Singapore to now living in Australia.

“I am living proof that if you are truly passionate and clear about what you want to achieve, establish a goal and vision, with some hard work, you'll get there.� : Can you also talk us through your range of relishes and jams? Why such a focus on all-natural products?

Audra: There are so many jams and relishes on the market that are unnecessarily sweet, so much so that it takes away from the natural flavour of the ingredients within. I wanted to create flavours that were true to : What can we expect to find inside? the ingredients and not masked by copious amounts of refined sugar or have their Audra: My Kitchen, Your Table contains delicious recipes that my family and I love to lifespan unnaturally extended by adding artificial preservatives. One of the best eat, from my all-time favourite laksa recipe things about living in Australia is the access to the use of some of Australia's wonderful to seasonal produce. For example, eating a produce, like my seared Angus beef with fruit at the peak of its season brings all the raw mushroom salad and citrus tamari natural sweetness and flavour you would dressing. The back section of the book,

who have learnt from the best in Australia and are now venturing into Asia to set up shop. I'm all for this exchange of culture and cuisine. : So is there anything else on the horizon for the Audra brand?

Audra: I am actually in the midst of planning an off-the-beaten-track food tour to Singapore. I sometimes feel Singapore remains somewhat misunderstood and is often only remembered for Orchard Road and chilli crab; but there is so much more!

So the tour will be all about exploring this beautiful country, its people and the food.

If you are a big foodie, then this personally guided experience by moi is for you!

Honestly, I get excited just thinking about new opportunities. Next up could be my own range of crockery and cookware. There are so many exciting opportunities coming up, I can't wait to sink my teeth in! (www.audramorrice.com.au) 43

A U D R A’ S Salmon Pie From her cookbook, My Kitchen, Your Table

• SERVES 4

“Here’s a really simple salmon recipe that is delicious and will wow even the most fussy eater. I sometimes add a layer of sauteed sliced button mushrooms into the mix. Think of this as Salmon Wellington!” - Audra

IngrEdients

METHOD

• 600 g skinless salmon fillet • 3 cloves garlic, peeled, finely chopped • 2 stalks spring onion, finely sliced • 3 cups English spinach, roughly chopped • Smoked salt or sea salt • Pinch of sugar • Pinch of white pepper, freshly cracked • 4 tbsp full cream milk • ½ tsp plain flour • Olive oil • 2 sheets puff pastry • 1 egg, lightly beaten for egg wash

1. Preheat your oven to 190°C. Line a baking sheet with greaseproof paper.

2. In a frying pan, heat 2 tablespoons of oil over medium-high heat. Add the garlic and fry for 30 seconds. Add the spring onions and cook for a further 30 seconds, then add the spinach.

3. Season with smoked salt, sugar, pepper, then add the milk. Stir well then sprinkle over the plain flour. Continue to stir to combine and cook for a further minute. Set aside to cool.

4. Lay the first sheet of pastry on the baking sheet. Place the salmon in the middle. Season

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with a pinch of smoked salt. Spoon over the spinach mixture and spread to cover the fillet.

Cover with the other sheet of pastry and mould over the fish, sealing the overlapping pastry.

5. Cut the excess pastry around the fish and press with a fork to seal the edges. Brush lightly with egg wash and bake in the oven for 35-45 minutes until the pastry is golden, crispy and the fish is cooked through.

6. Rest for 5 minutes before slicing into portions.

Serve with a leafy salad.

up close & Personal

Head Chef Stephane Galibert

Having gone to culinary school at a very young age, Immigrant Dining’s Head Chef Stephane Galibert is the very first in his entire extended family to be a chef. At a sit-down with Exquisite Taste, Stephane shared his culinary inspirations, as well as very valuable advice for budding chefs everywhere.

By Refa Koetin 45

: Stephane, could you tell us a little bit about your background and how you ended up here at Immigrant Dining?

: What differences are there between guests in Jakarta and those in Montreal in terms of their preferences and palate?

Stephane: Before Immigrant I was based in Montreal, Canada, for five years. The group was looking for another chef, and I thought “why not?”. I came and did a trial to see if they liked what I had to offer and it went well. This has been my first experience in Asia.

Stephane: First of all, the way they like things cooked. In Europe a lot of people prefer medium rare or around that, but here guests prefer medium well or well done.

Also, about taste, Indonesians really want to taste more sauce or something richly marinated. In France, if I order lamb or fish, I want to taste that, not too much sauce. I've had to adjust to this.

: It’s also your first time in Jakarta, what do you think so far of the F&B industry here?

Stephane: I see so much diversity. There are a lot of F&B businesses so you really have to be creative in order to stay at the top of the market. It’s always a challenge for chefs and their teams to keep engaging the customers and making them happy. But I love Jakarta, even though it’s a crazy city. I miss walking in European cities - simply getting lost in the endless urban landscapes, enjoying places and people. Unfortunately this is not very viable, or healthy, to do in Jakarta.

Regardless, I really love the kindness of the people here. For someone who’s taking over a team after another chef, the transition was relatively easy. : What changes have you implemented around here since you’ve joined?

Stephane: Since it was my first time in Asia, when I arrived in August I took two months to try and understand everything first without making a lot of changes. I learned the values of the company; saw what guests ordered, the working environment and everything else. After that I gradually revamped the menu whilst keeping what people already liked.

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: What is your cooking philosophy and inspiration, Stephane?

Stephane: I travel a lot, both for work and pleasure. I’ve worked in Australia, London, Canada, Brazil, Vietnam, and every time I go someplace new, I take what I see and experience there and integrate it to my cooking to augment my fundamental basics and techniques, which are of course French.

I studied cooking since I was 14 in France in a lot of different establishments. I was in brasseries, Michelin-starred restaurants, a palace restaurant and even family-run restaurants. I would say my style is based on the produce, and I put in my experience and skills I’ve assimilated along the way. : Can you tell us three of your dishes in Immigrant Dining that you would recommend to our readers?

Stephane: One dish I really like is the cured salmon. It's marinated with salt, sugar and spices for 24 hours. The texture is a bit like sashimi; its then mixed with cucumber salad, fresh wasabi, caviar and green tea macarons. It’s a mildly spicy and sweet dish that has a very interesting mix of flavours.

Another dish is the pork chop. I cook this in a vacuum, marinated for 24 hours at a

very particular temperature to retain its juiciness. After searing it to a nice colour, I serve it with parsnip puree, roasted parsnip cutlets and apple condiments.

The third dish would be a dessert. The pavlova is very famous, but my twist is that it’s a conic meringue, which is filled with whipped cream, mascarpone and vanilla and served with berries. : What advice would you give to developing young chefs out there trying to make a break in the industry?

Stephane: Nowadays we have a lot of cooking programs on TV that mostly show people on top of the culinary pyramid; a head chef or executive chef who knows what they’re doing. They rarely show the journey that these celebrity chefs went through to get there. Most of them started from the bottom and learned the basics. Despite abundantly available information nowadays, growing chefs must not forget to build a strong foundation, which means knowing how to create something traditionally. My advice would be for them to focus on the basics first, because this goes a long way. : What do you do to unwind when you have some leisure time?

Stephane: As I said, I like to discover new things. I go to restaurants, bars, or any other social place that’s happening. New places are always good sources of inspiration, and it’s good to enjoy these places with a few friends and a bottle of good wine. : Any messages for our readers?

Stephane: Come to Immigrant Dining and we’ll have tons of fun! (www.immigrant-jakarta.com)

Roasted Pork Chop, ( PARSNIPS & APPLE CONDIMENT ) Serves 2 INGREDIENTS: • 2 pork chops • Sprig of thyme • Clove of garlic as needed • Salt and pepper to taste • 3 parsnips • 2 shallots • 250 ml cream • 50 g butter • 1 red apple • 1 green apple • 15 ml apple cider vinegar • 15 ml green onions • 30 ml virgin olive oil • 1 tsp of honey METHOD: The Parsnip Puree • Slice the shallots and cook them in a pan with olive oil, one smashed clove of garlic and a bit of thyme for about five minutes on medium heat.

• Add two sliced parsnips and cook for five more minutes, pour the cream and cook until the parsnip is well-cooked.

• Strain and mix until you get a very smooth puree, add any cooking cream if needed.

• Season with salt and pepper.

• Cut the last parsnip in four or six depending on the size. Heat olive oil in a pan and add parsnip with a clove of garlic, thyme and salt and pepper.

• Add a bit of butter and cook in the oven at 185°C for around six to eight minutes until well-cooked. Cut the apple in quarters, and pan-fry until coloured.

The Condiment • Slice apples 1 cm thick.

• Grill and let cool very quickly so they are crunchy then cut into small cubes.

• Season with apple cider vinegar, honey, olive oil, salt, pepper and sliced green onions.

For The Pork Chops • Take the pork chops out of the fridge for at least 10 minutes and season with salt and pepper to taste.

• Heat olive oil on a pan on a low heat and place pork chops in the pan for about five minutes until they get a beautiful brown colouration. Add a bit of thyme and smashed garlic and a spoonful of butter.

• Turn the pork chops over and cook for five minutes on medium heat, make sure the butter doesn’t burn.

• After five minutes, put the pan in the oven (185°C) and cook for about 20 minutes depending on the size of the chops.

• Then put the meat on a grill and cover with tin foil and let it rest for about eight to 10 minutes to retain the juiciness.

• Plate the pork chops with parsnip puree and roasted apple, with apple condiment on the side.

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up close & Personal

Execut ive Chef

Luke MacLeod

By Chris Galbraith

A

ustralian Chef Luke MacLeod helms one of the most stylish and beautifully located restaurants on the island.

His passion and creativity have been honed at some notable restaurants in France and Asia, including the three Michelin-starred Lucas Carton in Paris, two Michelin-starred Restaurant Senderens in Paris, three-star Michelin Le Pres d’Eugenie les Bains in SW France and the two Michelin-

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starred Sa.Qua.Na in Honfleur. He washed up in Bali in February 2014 to take the role of Executive Chef of The Legian Bali and, after enjoying a selection of Chef Luke’s fine dishes, I caught up with him for a chat about his past, present and future. : So how did an Australian from the Sunshine Coast end up studying and then working in France at some of the country’s most prestigious restaurants?

Luke: When I started TAFE cooking college classes I saw right away that we were just learning a bastardised form of French cuisine. Our text book was a poorly translated version of Le Guide Culinaire by Escoffier and I knew that if I really wanted to truly learn how to cook and understand cooking that I would need to go to France one day. At the time it felt like an impossible feat and more of a dream.

: So what tipped the scales, what made you take the plunge and head to France?

: What did you do after you completed training?

Luke: Well, like I said, I’d made my mind up to go, but unlike with the UK there was no working holiday visa agreement with France, so I was stuck unless I could get a sponsor. To do that I needed to speak French, which I didn’t. Then I heard on the grapevine they were starting the visa, so I headed down and registered and was in the first batch to go.

Luke: My first position was in the three Michelin-starred Lucas Carton with the chef Alain Senderens (one of the group of chefs that created the Nouvelle Cuisine food movement in the 1970s alongside Paul Bocuse, Jean and Pierre Troigros, Alain Chapel and Michel Guerard).

: How about language?

Luke: When I first got there it was straight to language school for French classes; it was a real multinational group and we had a lot of fun but my French was still pretty rough at the end. About this time I went to renowned chef Pierre Gagnaire’s restaurant looking for a job and he basically told me to shove off. Amusingly, he offered

The three chefs that I worked for in France – Alain Senderens, Michel Guerard and Alexandre Bourdas, all have a similar philosophy of dishes and menus that are directed by the season and the available fresh produce. Although distinctly French, all of them are also open to Asian flavours and use many Asian ingredients in their repertoire.

My last position in France was with Alexandre Bourdas, who was extremely

: What first brought you to Asia?

Luke: It was always my dream to work for Pierre Gagnaire and when one night over dinner in his restaurant he offered me a job in Hong Kong, I jumped at it. : Pierre at the Mandarin Oriental Hotel in Hong Kong is one of my favourite restaurants in the whole of Asia. What was it like working as sous chef for Pierre Gagnaire?

Luke: To work with Pierre Gagnaire when he came to Hong Kong was simply amazing – his energy is contagious. He is a wizard of flavours and combinations and constantly changes his menus, even in the middle of a busy service! To follow what he wanted was hard enough sometimes, and then I had to translate it to the team, but it was a very special time and one I will always treasure.

Bangkal hitam and pumpkin gnocchi

me a job later in Hong Kong; I doubt if he remembers the first meeting!

Eventually I found a kitchen where the sous chef spoke some English and I was hired. After about six months, they had me shouting out the orders to the kitchen – my colleagues would make fun of my accent but, as they said, I wouldn’t improve if just spoke English. The following year, I got sponsored and that was the break I needed.

influential from the way that we went to the markets every single morning to how we created menus.

The routine included the fish market at 6AM, followed by the local vegetable market. Our daily menu changed with the produce available but we didn’t do huge seasonal changes that would rock the kitchen to the core, we just slowly modified, got inspired and created with new arrivals.

: I believe you did a bit of TV work, can you tell us a bit about that?

Luke: My first TV experience was in France competing against famous TV chef Sophie Dudemaine. Alexandre Bourdas was offered the slot but wasn’t interested so he offered it to me. He also told me that I had no chance of winning and just to have fun! So I tried my luck.

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We did a seafood challenge, in which I got given the humble ingredients and still managed to beat her 3-0 on the judge’s scorecards; it was one of the first dishes I created on my own and was a huge confidence booster for me personally.

inspires many of the new dishes on our menus here at The Legian and it’s terrific fun too. : Quality tapas and cocktails are gaining a massive following here in Bali – What’s new at The Pool and Ocean bars?

: Successful sourcing is a key part for any chef in Bali; what do you consider to be Luke: We are starting our new seafood on your biggest challenge on that front? ice platters, probably in May. With the help of Kevala plates, we’ve designed and made Luke: It can be a challenge, but through our some absolutely beautiful platters for our sourcing I’ve met some amazing people and guests to enjoy. Some of the ceramics are designed and manufactured only for us and discovered some ingredients that you just will not find anywhere else in the world. For together they showcase not only great food but terrific local creativity. example, I’ve just started using the bangkal hitam – the true Balinese pig, and Melipona nectar which I’d never tasted or even heard We have a great tapas setting and on of before. The other day a beautiful Barbary Sunday, with the jazz and an amazing duck was brought in to me by Cyril, a sunset location, I can’t think of a better way to spend a sunset than on one of our sun passionate duck farmer who takes amazing care of his animals. Bruno in Lombok is loungers or at the Pool or Ocean Bars with a cocktail and an ice platter. sending me whatsapp photos of his daily catch and gathers wild seaweeds and works with locals to get the best seafood around : What’s your favourite part of working from Lombok. in Bali?

Buda Arsana, our former in-room dining manager, owns Putu Rossy Seafoods and helps us to get the best seafood possible from Bali and the surrounding islands.

Owen and Nunik from Novio have amazing vegetables, herbs and spices – all pure organic! Ibu Kurti, our faithful vegetable supplier in Bedugul, and her family are like our extended kitchen family here at The Legian.

Luke: I have a few: the ability to change the menu as I like is great for any chef. My team, well they are like a family and they are extremely good. The beautiful products here and being able to surf world-class waves each morning is a dream.

It’s actually all of this produce, grown and gathered by these amazing people, that

Luke: I think that my mum would probably be the most influential person in my career

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: If you had to name a single person who has really influenced your career, who would it be and how?

as she is the one that set me on my path and got me into cooking college. She is also a great cook and made cooking so much fun for my brother, sisters and I when we were kids. When I first started I said to myself: “Cooking, that’s fun and easy and you don’t have to work too hard.” (I got that last one wrong!) : Do you get time to explore Bali’s gastronomic scene? What do you like to eat?

Luke: For sure, the gastronomic scene here has some truly amazing restaurants and a host of super-talented chefs to investigate.

On the food side and off the beaten track, I recently spent a weekend in my friend Pak Gede’s village with his family in Pupuan, in the centre of Bali. We won a rooster from the cock fights the night before and made a soup with it the next day, along with a huge feast that I helped prepare in the local village with his sister, wife and mother – all great cooks. It was fabulous! : What do you do to relax?

Luke: My morning surf at dawn always relaxes me; it’s my form of meditation sitting in the water watching the sun rise along with adrenalin-rushing waves.

Spending time with my family and going on explorations is also a must. : What does the future hold?

Luke: A new menu and good times. (www.lhm-hotels.com/legian-bali/en/)

Bangkal Hitam — . Melipona . — Kecap Manis Pineapple Jam

Melipona Kecap Manis

• 50 g galangal, peeled, sliced and 1. Take three ripe, peeled and chopped charcoal grilled pineapples, 100g sugar, 45g red wine vinegar, five cloves and three star anise and • 25 g ginger, peeled, sliced and charcoal grilled combine in a saucepan, stir over a low heat • 3 pcs small red chilli, charcoal grilled to dissolve the sugar.

• 75 g large red chilli, charcoal grilled • 75 g garlic, peeled halved and 2. Cook on a low heat for around 1 hour. charcoal grilled • 75 g shallot, peeled and charcoal grilled 3. Remove the spices and pulse blend to • 100 g fresh ripe tomatoes, halved the desired consistency. and charcoal grilled

• 25 g lemongrass, finely chopped Smash and combine all of the ingredients in the lesung, starting with the hardest.

• 50 g oyster sauce • 25 g raja rasa • 60 g kecap manis • 35 g tomato ketchup • 75 g Melipona nectar • 5 g Bali salt • Add the sauces to the smashed spices and combine.

6. Take a slice of pork belly and place it onto an aluminium tray, spoon the sauce/ glaze mix generously on and place in the 1. Take 2 kg bangkal hitam pork belly and oven at 260°C for 6 minutes, or until the massage half of the melipona kecap manis sauce is well caramelized and the pork has 4. Reduce juices and sauce over a low heat to sauce into the meat before placing it into rendered some fat. make a glaze, then mix with the remaining a large cooking vacuum pack bag. Reserve reserved sauce. the remaining sauce in a container.

7. Cut into bite-sized pieces and serve with fermented beetroot slices, a spoonful of 5. Slice the cooled pork belly into 3cm 2. Cook the bagged pork belly in a steam sour cream, pineapple-clove jam, a drizzle thick slices - loin to bottom belly. oven at 85°C for 3 hours. of Melipona nectar and mustard leaves.

3. Once cooked, transfer the bag to ice water Bangkal Hitam

to cool. Remove the meat from the bag being sure to capture all of the juices and sauce.

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They say that behind every great man is a great woman, but we also believe that behind every great chef is a fantastic and hard working general manager or F&B director helping to keep the wheels turning backstage, away from the pots and pans, espumas and sous vide machines.

So we're bringing back our revered Behind the Scenes feature where we direct the limelight away from the chefs for a moment, to meet some of the faces behind Bali and Jakarta's most successful restaurants - and we want to know exactly what it takes to stay ahead of the pack in today's ruthless F&B industry.

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behind

The Scenes

Erwin Perdana Warman

The director of banquet and restaurants at The Dharmawangsa Jakarta shares what it takes to manage one of Jakarta’s finest establishments in the industry.

: Tell us, how did you come to be the director of banquet and restaurants at The Dharmawangsa Hotel?

Erwin: My passion in the F&B industry started when I was in junior high school, although my parents objected to the idea at first, but later on supported me in this path. After completing my education in Bandung, I was offered opportunities to work in several properties, including five-star hotels in Jakarta and overseas. Finally, I decided to join The Dharmawangsa Jakarta in 2013. : Describe your typical day in three words Erwin: Passionate, detailed and fun : What's the toughest part of your job, and what's the most rewarding?

Erwin: The toughest part is developing the people. I want my team to learn and contribute to the company and at the same time achieve their personal goals. So this takes passion, guidance, understanding and trust in dealing with all the trials and errors that come with the hospitality industry; it is a very important aspect in furthering the company’s achievements.

And, the most rewarding part is when all the plans and targets are achieved with good results, as well as witnessing all my former subordinates succeeding in their career paths. : What's been the most ridiculous complaint you've ever received from a customer?

Erwin: I received a complaint from one high-profile customer about not allowing him to smoke in his meeting room. We politely explained that it was the government’s policy and we must obey the regulations. But after mentioning his title repeatedly to us, he walked away and left the premises. : Be honest, how fast would things fall apart if you weren't around?

Erwin: With or without me, we possess a good team that believes in open communication, thus creating effective teamwork and collaboration. My team is also well trained to follow company procedures. I also strive to lead my team with honesty, and promote their personal growth. : Who is another member of your team that you think deserves more recognition?

Erwin: Pantry or steward workers because they work at the back of the house to ensure the hotel’s operations run smoothly and are always well prepared to do so. : And how about an under-appreciated aspect of your restaurants that you think more people should know about?

Erwin: Indonesia is renowned for its rich and traditional culinary traditions across the archipelago, with distinctive flavours and harmonious combination of herbs and spices. According to my experience, various hotel chains are mostly proud of their international cuisine but here at The Dharmawangsa Jakarta I am proud to offer authentic Indonesian cuisine and have loyal guests, including foreigners, who crave Indonesian food that is rare to find in fivestar hotels. Our signature Indonesian dishes include appetisers such as tahu Sumedang and singkong goreng and our main courses, such as asem-asem iga Palembang and nasi campur Dharmawangsa, took months of research and trials to keep them authentic, with a five-star presentation. : Would you mind sharing your recommendation for another restaurant in Jakarta?

Erwin: I often enjoy eating out with my family in many different types of restaurants, from street food to fancy restaurants. However, I don’t have any specific dining venues to recommend because they are all so great and different. : It's time to unwind. How do you usually spend your day off?

Erwin: Spending time with my two sons and taking them wherever they want to go, cooking for my family and gardening because I find it relaxing. : Finally, any advice for those looking to break into the industry?

Erwin: If you have a passion for the hospitality industry, then dare yourself to jump in and explore. But be sure that you really want it, because once you break into this industry, there will be a time when it becomes an addiction. (www.the-dharmawangsa.com) 53

behind

The Scenes

Wawan Setiawan

The assistant director of F&B at InterContinental Jakarta Midplaza enjoys nurturing talented staff and watching them grow.

: Tell us, how did you come to be the assistant director of F&B at InterContinental Jakarta Midplaza?

Wawan: I began my career in the hospitality industry more than 15 years ago as a waiter and I worked my way up to a managerial role. Working in a number of different F&B related positions has given me a solid understanding of this evolving sector. I enjoyed a fun stint as a bartender with Hard Rock Hotel Bali before moving into banquet operations. : Describe your typical day in three words.

Wawan: Busy, varied and rewarding. : What's the toughest part of your job, and what's the most rewarding?

Wawan: The toughest part of my job is trying to please everyone, especially when we have large event. Taste is subjective so there is always going to be that one person who is not happy. The most rewarding aspect is being able to nurture talented staff members and watch them grow. : What's been the most ridiculous complaint you've ever received from a customer?

Wawan: I take every complaint seriously no matter how trivial it is. My duty as a manager is to anticipate the dining needs of all guests and ensure that they are satisfied. : Be honest, how fast would things fall apart if you weren't around?

Wawan: I am confident that my department would handle things pretty well in my absence. As a branded hotel, we have lots of standard operational procedures in place to ensure that we don’t go off track. : Who is another member of your team that you think deserves more recognition?

Wawan: I honestly would not get through the day without my secretary, 54

Tinna Marco. She keeps me on track and takes care of all the small details.

With her on side, I am able to spend more time with my team and even interact with guests. : And how about an under-appreciated aspect of your restaurants that you think more people should know about?

Wawan: Our Sunday Brunch at Rasa is really quite unique for Jakarta. We have a concept that celebrates people spending quality time together and sharing great food. This was inspired by how families traditionally like to eat in Italy on weekends and special occasions. : Would you mind sharing your recommendation for another restaurant in Jakarta?

Wawan: Altitude is one of my all-time favourite restaurants because I’ve found it’s quite original and the tastes of each establishment are very authentic. : It's time to unwind. How do you usually spend your day off?

Wawan: I have so much passion for photography and really love sharing that with others. I spend time with my family and I also like to cook. I am always hunting for the latest food trends so eating out is a top priority. : Finally, any advice for those looking to break into the industry?

Wawan: I would say that it is important to work hard and be prepared to go above and beyond the call of duty to get noticed. Don’t be ashamed to start at the bottom as this is all part of the learning experience. (www.jakarta.intercontinental.com)

behind

The Scenes

Robby Patty

every guest and make sure they are satisfied. And when people come to complain or request something specific and we can actually satisfy them, they will come to recognise us for solving their problem and making them happy.

This, for me, is the most rewarding aspect. : What's been the most ridiculous complaint you've ever received from a customer?

Robby: There is always a reason behind every complaint. Whether the guest is having a bad day or simply a matter of preference, I believe there is no such thing as a ridiculous complaint. It is part of our responsibility to handle and offer solutions to these complaints. : Be honest, how fast would things fall apart if you weren't around?

Robby: The key word to keep in mind to avoid this situation is communication. I cannot be here 24/7. Whenever I’m not around, someone else will be in charge. If everything is well communicated, nothing falls apart. : Who is another member of your team that you think deserves more recognition?

Robby: I’ve seen waiters become assistant managers; managers become directors, and so on. I believe each member of my team possess great potential, and all of them deserves more recognition.

As the F&B director at Keraton at The Plaza, a Luxury Collection Hotel, Jakarta, Robby is a passionate individual who is always ready to face challenges head on.

: Tell us, how did you come to be the F&B director at Keraton at The Plaza, a Luxury Collection Hotel, Jakarta?

Robby: It was really my passion to be here. I’ve been a hotelier for the last 18 years. I started with Starwood for the first 12 years and then I moved out to get more experience before eventually coming back to the group three years ago when I joined Keraton. My passion is really in F&B because I get to meet people and communicate with them personally, understand their needs and wants, and eventually fulfill their expectations. : Describe your typical day in three words.

Robby: Family. Hard work. Commitment. : What's the toughest part of your job, and what's the most rewarding?

Robby: One challenge in this industry is dealing with a lot of different personalities on a daily basis. You don’t always find people smiling at you; sometimes they are demanding and have very particular needs. For me this is a nice challenge, because it is our job in the F&B department to deal with

: And how about an under-appreciated aspect of Bengawan that you think more people should know about?

Robby: Brunch. Our multiple award-winning brunch at Bengawan is something that I want even more people to know about. We are always fully booked for brunch and guests love our signature selections, such as Kobe beef, foie gras, caviar, oysters that never cease to delight. In addition, we are currently developing a new signature: in about two or three months from now we will focus on Southeast Asian and Indonesian cuisine in particular. : Would you mind sharing your recommendation for another restaurant in Jakarta?

Robby: I like to explore new places with many aspects correlated with current F&B trends and I think every single one of them has a distinct feature and personally I like to explore all of these places to gain inspiration for future development. : It's time to unwind. How do you usually spend your day off?

Robby: Family is very important to me. I always dedicate my free time to my wife and three kids. : Finally, any advice for those looking to break into the industry?

Robby: This business provides a lot of opportunities to grow for those who are passionate enough to pursue it. My advice would be to have that kind of passion that’s needed to advance in the industry. Seize whatever opportunities come your way and learn and grow from them. (www.keratonattheplazajakarta.com)

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behind

The Scenes

Marc Matar

six weeks and was very proud of my team seeing that everything was running smoothly in Bali. : Who is another member of your team that you think deserves more recognition?

Marc: Every single team member plays a big part in creating an extraordinary experience for our guests. Back-of-house team members are as important as the front line associates. : And how about an under-appreciated aspect of your restaurants that you think more people should know about?

Marc: The exceptional dinner experience served daily at Boneka, bearing three concepts in mind: extensive buffet offerings, chef ’s specialties prepared à la minute, and endless pass arounds. Guests may experience all three from the comfort of their seats, and each evening comes with different live entertainment. : Would you mind sharing your recommendation for another restaurant in Bali?

Marc: Kubu Restaurant in Ubud is one of my favourites, it offers a unique riverfront, intimate dining environment and a creative culinary experience.

Honest approaches to food and passion in execution are usually the two key drivers in my choice of restaurants.

The executive assistant manager of F&B at The St. Regis Bali Resort & The Laguna Resort & Spa shares the joys – and challenges – of creating extraordinary experiences for his discerning diners.

: Tell us, how did you come to be the executive assistant manager of F&B at The St. Regis Bali Resort & The Laguna Resort & Spa, Bali?

Marc: Following a long and international journey thoughout the hospitality and food & beverage industries, starting with luxury hotels on the French Riviera and continuing through Paris, Dubai, Monaco and now Bali for the last four years. : Describe your typical day in three words.

Marc: Uncompromising, connected (and connecting), balanced. : What's the toughest part of your job, and what's the most rewarding?

Marc: The hospitality industry is a people industry. We sell extraordinary experiences and our source of happiness comes when we see that our guests are satisfied. Receiving negative comments means there is room for improvement, but the most rewarding part is when we succeed in turning these situations around and converting them into memorable experiences. : What's been the most ridiculous complaint you've ever received from a customer?

Marc: Since nature is out of our control, weather complaints are usually very delicate and tricky to handle. Some guests complain of the scorching hot weather on the beach, others may complain about the rain. : Be honest, how fast would things fall apart if you weren't around?

Marc: I believe in sustainable leadership; I focus on putting in place the right people with the right skills and making sure they work as a team towards a common goal. That way I can focus on the long-term strategy and goals, as well as assessing my own self-development. Therefore, I do not believe that things would fall apart if I was not around. Recently I was on a task force assisting with the opening of The St. Regis Langkawi in Malaysia for over 56

: It's time to unwind. How do you usually spend your day off?

Marc: I am extremely lucky to have an understanding and loving wife, who looks after our two boys. My day off is usually dedicated to them (and trying to stay away from my phone). We enjoy experiencing boutique hotels and new restaurants. : Finally, any advice for those looking to break into the industry?

Marc: Think twice. The journey will be long and tough, but if you put in passion and dedication, you will enjoy every minute as your career evolves. Be ready to travel and explore the world, embrace local cultures and stay true to yourself and others. (www.stregisbali.com)

behind

The Scenes

Made Eboni

: Who is another member of your team that you think deserves more recognition?

Made: Arya, my assistant, he’s such a passionate and dedicated person and really adapts quickly to changing situations. : And how about an under-appreciated aspect of your restaurants that you think more people should know about?

Made: Our De-light offering. It’s a well-being and healthy dining experience created by our team at Sofitel. : Would you mind sharing your recommendation for another restaurant in Jakarta?

Made: Chris Salan’s Mozaic restaurant in Ubud and in Seminyak, Mandif Warokka’s Teatro Gastroteque – Fantastique! : It's time to unwind. How do you usually spend your day off ?

Made: Family time – good food in a good restaurant and I run a lot in the early mornings – when you run your mind is set free, it’s an excellent way to unwind. : Finally, any advice for those looking to break into the industry?

Made: Be passionate, hi-tech savvy, and keep up with current lifestyle trends. This is a tough industry! (www.sofitel-bali-nusadua.com)

Young, energetic and highly motivated, Made Eboni, F&B director at Sofitel Bali Nusa Dua Beach Resort, is working his way to the top of the region’s expanding and challenging hospitality industry.

: Tell us, how did you come to be the F&B Director at Sofitel Bali Nusa Dua Beach Resort?

Made: The Sofitel was being prepared for opening, so I joined the resort’s pre-opening team as F&B operations manager. I was promoted to ADOFB (Assistant Director of F&B) six months later and then took over the reins as director in October 2015. : Describe your typical day in three words Made: FUN, FUN, FUN! So my typical day is devoted to ensuring our guests have a great time - it’s not just about serving food and wines anymore, it’s also about style and entertainment. : What's the toughest part of your job, and what's the most rewarding?

Made: With such high standards across Bali, the toughest part is consistently putting in the effort to be the trendsetter. The most rewarding moment was being listed as among the Top 10 Ultimate Hotel Brunches in the world by Conde Nast Traveller last year. : What's been the most ridiculous complaint you've ever received from a customer?

Made: A miscommunication with a guest for a lavish Balinese-style setup.

We had to work overnight to make it work and amazingly we convinced the local fishermen to lend us their fishing boats for props and got artists to perform … it was truly the longest night I’ve ever experienced. : Be honest, how fast would things fall apart if you weren't around?

Made: Not very fast at all. My young and talented team have never let me down and they always do a fantastic job.

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behind

The Scenes

Craig Yallop

: What's the toughest part of your job, and what's the most rewarding?

Craig: Toughest – being so far from my family. As they’re in Sydney I can’t just pop over on my day off to see them. Most rewarding – my crew! The ladies and lads here just rock my world! I’m blessed to work with such a great, friendly, warm and hospitable group of people. : What's been the most ridiculous complaint you've ever received from a customer?

Craig: Too many to mention over two decades of doing this… : Be honest, how fast would things fall apart if you weren't around?

Craig: It would take awhile I believe – my crew are all very well trained, professional and motivated. : Who is another member of your team that you think deserves more recognition?

Craig: My number two Mona – an awesome lady. She joined the crew preopening and is still going strong. In addition to her role as my assistant, she is my translator, my sounding board, the one who corrects me when my manner is not culturally cool! She’s the person who follows up with everything I need ordered, oversees schedules, reports and runs the dining room when I am not here.

With over a decade working alongside one of Australia’s foremost restaurateurs, Robert Machetti, Craig Yallop fronts up Double Six’s sophisticated grill where his suave demeanour and personal attention to guests adds something special to an already superb dining experience.

: Tell us, how did you come to be the Restaurant Manager at Robert Marchetti The Plantation Grill?

Craig: I’ve had the privilege of working and learning from Robert Marchetti for over a decade; so when he offered me the opportunity to be part of the Double-Six Luxury Hotel setup here in Bali, I grabbed it with both hands! : Describe your typical day in three words.

Craig: Learning, joy, coffee!

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: And how about an under-appreciated aspect of your restaurants that you think more people should know about?

Craig: Sling Bar – our bar above the dining room has some of Bali’s most talented bar crew and offers a great selection of whiskey, gin and tequila. It’s a bar for grown-ups to unwind and snack! : Would you mind sharing your recommendation for another restaurant in Bali?

Craig: Merah Putih – a beautiful dining room, incredible modern Indonesian food. You’ll love it whether you’re having a meal in their dining room or just grazing in the bar : It's time to unwind. How do you usually spend your day off?

Craig: Morning coffee then onto my scooter and ride up into the mountains. Natural Bali is my refuge; I love escaping into long, winding roads and eating food at the small local places. : Finally, any advice for those looking to break into the industry?

Craig: Never downsize what you do into just serving food and beverage; be hospitable; and remember people come to restaurants for an experience, not just a good feed…

(www.double-six.com)

For some, hiking Mount Agung in Bali or exploring the ancient temples of Borobudur in Central Java are paramount in any itinerary in Asia. But for connoisseurs of fine cuisine, it is the region's best restaurants and their sensational signature dishes that are topping the bucket-lists of gourmands around the world.

To help you on your own culinary tour, we bring you 50 of the finest must-try dishes in Bali, Jakarta, Singapore and Hong Kong.

We've hand-picked the very best bites from award-winning restaurants and lavish five-star resorts in the region, and we meet some of the kitchen superstars behind these gastronomical, A-list creations.

The A–List

Jakarta

One-Metre Satay

One of the most recognised dishes in Indonesia is satay, which consists of small pieces of seasoned and grilled meat on skewers, served with various spicy sauces.

Inspired by Indonesia’s assorted variety of satay, especially from Bali and Java, Harum Manis has created a legendary 1-metre dish with a whopping range of 30 skewers,

including lamb satay, beef maranggi satay, Javanese chicken, wagyu beef, squid in rujak sauce, satay pentol with sugarcane skewers and more. Served on a 1-metre long bamboo grill, this dish is accompanied by a selection of spicy sauces including sambal colo-colo, Balinese sambal matah, pickled vegetables and the well-known peanut sauce. Given

at Harum Manis

the generous size of the dish, one serving can easily feed up to four people. Moreover, this dish presents foodies with the glorious opportunity to experience a fraction of Indonesia’s mouth-watering and diversified culinary culture, in just one sitting. (www.harum-manis.com)

Pan-Seared Black Cod Dabu-Dabu with Kecombrang Relish at Spectrum Elevating local spices to an outstanding level is the crispy-skinned pan-seared black cod at Fairmont Jakarta's Spectrum. The dish is generously decked in zesty and spicy dabu-dabu relish made of diced shallots, tomatoes, bird's eye chilli and the star local ingredient kecombrang, or torch ginger flower. Placed on the very top is a spoonful of flying fish caviar that balances the spicy and tangy flavours of the relish with its salty nature. Adding to the remarkable taste is the manut sauce from Central Java, which is a blend of coconut, lemongrass, chilli and other local spices. This delicate fish is paired with crunchy sweetcorn cake, perfecting the balance and need for a light yet filling meal. Complete with watercress and edible flowers, this tantalizing dish is a force to be reckoned with. (www.fairmont.com/jakarta)

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The A–List

Jakarta

Filetto di Manzo in Crosta di Funghi Porcini at Rasa Restaurant

The Chef’s Perspective

° Executive Chef Gianluca °

“When I was six years old, I watched my father cook every Sunday and that is how I fell in love with cooking. I had the best culinary experiences when I transferred to Florence and Tuscany. With my passion for Italian cuisine, I wanted to bring more authentic flavours to Rasa and reposition it as a leading restaurant in Jakarta. To do so, I like to return to the rustic roots of classic Italian food with home-made sauces, pasta and bread prepared daily from scratch, such as one of my signature dishes, which is filetto di manzo in crosta di funghi porcini con pure di patate al rosmarino, carotine alla vaniglia e tartufo nero. I believe that cooking has the ability to transfer happiness to people and I like nothing more than spending time in the kitchen perfecting new dishes.”

Steak lovers in the capital city can now experience a more refined and undeniably delicious dish at InterContinental Jakarta Mid Plaza’s Rasa Restaurant, formerly known as Scusa, with the filetto di manzo in crosta di funghi porcini con pure di patale al rosmarino, carotene alla vaniglia e tartufo nero. This Italian dish consists of porcini crusted mulwara beef tenderloin paired with sautéed vanilla carrots, mashed potato flavoured with rosemary, sautéed arugula salad with reggiano cheese, all drizzled with veal jus. Executive Chef Gianluca has truly created a magnificent dish that tastes as good as it looks. (www.jakarta.intercontinental.com)

Chef Recommendation “The tandoori murgh and vegetable biryani at Kinara Restaurant Jakarta is one of my all time favourites because I find it quite original and the taste is very authentic.”

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The A–List

Jakarta

Braised Beef and Beet Ravioli with Black Truffle

With a warm and sophisticated ambience reflected in its luxuriously subtle setting and a name derived from the Italian word for red, Rosso offers an authentic selection of Italian delicacies at renowned Shangri-La Hotel Jakarta.

Leading the culinary team is Chef Paolo Gionfriddo and his heartfelt philosophy that emphasizes the signature goodness of southern Italy — from fresh bounty of

the sea, like sea bass, oysters and prawns highlighted with light seasonings, to fresh homemade pastas and fine wine. Being Sicilian born, Paolo relies on the innately delicious core taste of his produce, such as the fish or beef, without saturating them with heavy sauces or garnishing. The result is an impeccable selection of authentic dishes that remain true to his culinary heritage — fresh, light-flavoured and delightful to the palate.

at Rosso

The braised beef and beet ravioli with black truffle and forest mushroom is one of Rosso’s signature dishes that exemplifies Paolo’s masterful art. Even wrapped in ravioli, the flavour of the very tender beef stands out, and while it is quite rich combined with the black autumn truffle, the beet and forest mushroom does really well to balance out the plate. (www.shangri-la.com/jakarta/shangrila/ dining/restaurants/rosso)

Lobster with Kecombrang Curry at Sriwijaya Sriwijaya at The Dharmawangsa Jakarta is recognised as one of the leading fine-dining restaurants in the capital. The majestic restaurant serves premium and modern Indonesian cuisine that is prepared with French techniques by Executive Chef Felix Budisetiawan and Executive Sous Chef Emmanuel Julio. One of its musttry signature dishes is the lobster cooked in two different styles; pan fried and poached, which delivers a superb texture with every bite. The lobster is combined with a Balinese-inspired curry made of a celebrated local spice called kecombrang, or torch ginger flower, known for its strong and aromatic flavour. Paired with slices of red and purple potatoes then garnished with black tuille, this dish will wow the palate with its fresh, unique and elevated local flavours. (www.the-dharmawangsa.com)

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The A–List

Jakarta

Superior Shark's Fin in Supreme Broth at Taste Paradise

The Chef’s Perspective

° Chef Zeus Wong Poh Yao °

“For 10 years, we have been delivering the highest quality dishes that are created with passion and care. Our signature dish, superior shark’s fin in supreme broth, represents Taste Paradise’s principle and quality at its finest. We believe in our consistency, perseverance and patience, which are required daily to maintain the same quality of broth every day for 365 days a year. We also pick excellent and fresh ingredients to create our dishes and present them in the best possible way to ensure a memorable dining experience.”

Chef Recommendation As a product of consistency, dedication and patience over a decade, the superior shark’s fin in supreme broth is one of the most refined, finest and classic dishes of Cantonese cuisine, exclusively served at Taste Paradise. Aside from the shark’s fin, the supreme broth consists of premium ingredients including dried scallops, Mexican clams, old hen and fish maw that are incorporated into one pot and simmered for 12 hours; resulting in a rich and thick broth. The flavourful broth is served in a piping hot Japanese pot, specifically to maintain its texture and consistency till the very last drop. Accompanying the dish is a crispy onion spring roll that is used to enhance the flavour, but also as a unique tool to gather the broth’s filling onto the spoon, thus replacing the use of chopsticks. (www.paradisegroup.com.sg/indonesia-taste-paradise)

“I would recommend the clam in chardonnay white sauce at Le Quartier. I admire the restaurant for serving authentic and delicious French food using simple yet amazing cooking methods.”

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The A–List

Jakarta

Tandoori Chicken Tikka A trip to Satoo at Shangri-La Hotel, Jakarta can be likened to a culinary adventure in Asian and international cuisines. Its noticeably chic and modern setting is the first impression one gets upon entering the casual cafĂŠ area. Further in, the dessert station features an impressive chocolate fountain and an irresistible display of cakes, pastries, souffles, ice-creams and traditional Indonesian snacks. One of the special signature dishes at Satoo is

Kuzu Incikli Hunkar Begendi at Turkuaz Dishing out the best Turkish cuisine in town, you’ll be left completely satisfied by the big blow out of delicious kuzu incikli hunkar begendi at Turkuaz Authentic Turkish Cuisine & Baklava House. Kuzu incikli hunkar begendi is a lamb shank served with pureed char-grilled aubergine and mozzarela cheese. It is braised until the tender and delicious meat is falling from the bones and really gets your mouth watering. The portions are generous and perfect to share with a glass of red wine or Turkish tea. Kuzu incikli hunkar begendi is prepared with ingredients that are specially imported from Turkey and the Middle East and are chosen with the utmost care, to ensure that the healthiest, freshest and finest produce is used in the preparation. (www.turkuazrst.com) 64

at Satoo

the tandoori chicken tikka, which consists of succulent pieces of chicken marinated in herbs and spices without all the unhealthy fatty skin. Straight out of the tandoor oven, the meat exudes a very appetizing smoky aroma and is both tender as well as juicy at each bite. Explore the depths of Asian cuisine and enjoy the ravishing tandoori chicken tikka at Satoo. (www.shangri-la.com/jakarta/shangrila/dining/restaurants/satoo)

The A–List

Jakarta

Steak Au Poivre at Olivier

The Chef’s Perspective

° Chef Arie Afandi °

Modern bistro Olivier brings together the best of two worlds — classical French offerings and a refined take on Asian cuisine. On top of the fusion favourites, such as the spaghetti sambal terasi, Hainan-style risotto and roast chicken and Vietnamese fresh spring rolls, Olivier also champions authentic French favourites. The most popular is the steak au poivre, which is a delectable choice of beef sirloin or tenderloin in cognac sauce with mashed potato. This classic signature takes either sirloin or tenderloin, well-seasoned with black pepper, and serves it with a rich sauce comprised of olive oil, shallots, port, cognac and butter. A knob of roasted garlic garnishes the dish well and rounds off the plate with a distinct freshness. The steak au poivre is a very popular signature dish at Olivier, and is mostly enjoyed by guests at dinner time, which allows for more time to savour each bite.

Best enjoyed with a glass of full-bodied red wine. (www.olivierjkt.com)

“Being an iconic dish, you will find steak au poivre in nearly every respectable French restaurant today. What sets ours apart is the fact that we have perfected the use of several local ingredients in the dish, such as the shallot.

We are using local shallots instead of sticking to imported ones to give the cognac sauce a touch of something different. We reduce the shallots in white wine before mixing them in the broth.

By way of comparison, our cognac sauce offers a more balanced richness to sweetness ratio, and therefore is easily enjoyable for every palate.

The sauce takes a lot longer to make than the meat, which normally takes around 20 minutes, because of the reduction process as well as the time it takes for all the ingredients to meld together smoothly. We have a few other popular dishes that represent the French culinary style, but I believe our steak au poivre takes the cake.

It is one of those dishes that connects with international and local diners alike.”

Chef Recommendation “I love E&O because of its progressive approach and how they boldly combine European and Asian flavours.”

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The A–List

Jakarta

Bone Marrow at C’s

Chicken Satay Rembiga at Sana Sini Restaurant

C’s Steak & Seafood Restaurant at Grand Hyatt Jakarta is home to some of the best steaks in town. One unique dish straight from Chef Rolf ’s creative mind is the bone marrow. “We are trying to use as many parts of the animal as possible - hence we looked at ways to use the bone marrow as well”, explained the chef. Intense in flavour with a rich texture, the dish is a long bone cut in half, sprinkled with herbs, spices and breadcrumbs just before baking.

The crumbs absorb the juices and flavour while baking. The bone marrow is served with a toasted baguette on the side and the dish is best enjoyed by scooping the bone marrow out and spreading it over the baguette. (www.jakarta.grand.hyatt.com/en/hotel/dining)

If you’re craving Indonesian traditional food, satay, be sure to visit Sana Sini Restaurant at Pullman Jakarta Indonesia, known especially for its wide selection of delicious satays. One of the signature satays at the restaurant is the chicken satay rembiga with Lombok-style spice.

The tender but slender pieces of meat are richly flavorful, with a robust burst of spices such as five-spice, coriander, curry and chili powder.

The secret to this meaty treat is in the thirty ingredients used in the marinating process. On top of that, traditional charcoal grill technique used to process the dish guarantees that particularly satisfying charred bits and smoky flavor. The chunky and thick textured satay sauce perfects the dish with its generous bits of nuts and optional soy sauce to taste. The satay can be enjoyed with the sauce, rice cake, pickles, fried shallots and lime zest to enhance the flavor. (www.pullmanjakartaindonesia.com/sana-sini-restaurant-2/)

Braised Prime Rib at House of Yuen Inspired by the highly acclaimed Sun Tung Lok of Hong Kong, a Michelin-starred authentic Cantonese restaurant, House of Yuen presents a modern take on fine Cantonese fare. As it is with Sun Tung Lok, House of Yuen’s culinary identity is well refined and carries a high standard of excellence. With exquisitely beautiful decorative items such as charming chandeliers, massive art decorations, floor-to-ceiling windows, chrome fittings on the larger round tables, dapper tablecloths and impeccable silverware, a dining experience at House of Yuen imparts a very high level of style and luxury. One of the most popular, highly recommended dishes at House of Yuen is the braised prime rib of beef. With a masterful cut that leaves only the juiciest part sitting pretty on top of the bone garnished by special house gravy, the plating is beautiful to behold. The dish also comes balanced with fresh asparagus that complements the beef, delivering a sensational flavour in each bite.

From the special ribs and the texture of the gravy to the combination of other condiments, it is evident that every element of this dish is meticulously prepared to perfection. (www.fairmont.com/jakarta/dining/house-of-yuen) 66

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Jakarta

Fettuccine Al Granchio at Ristorante Da Valentino

Paella of Seafood at BAM! Tapas & Sake Bar

If you have an open mind and a welcoming palate, visit BAM! Tapas & Sake Bar to pamper your taste buds with a progressive indulgence of Spanish and Japanese hybrid cuisine. Stepping inside this restaurant, you will immediately be impressed by its modern and stylish décor, taking after its highly successful counterpart establishment in Singapore. The paella seafood at BAM!

After a decade of successfully bringing honest Italian delicacies to the Singaporean dining scene, Ristorante Da Valentino epitomises Chef Valtulina Valentino’s vision of a familymanaged Italian restaurant resembling an Italian home, with a relaxing and cosy ambience, and serving authentic, honest Italian cooking from the heart. Home to some of Jakarta’s best pasta dishes and flavourful pizzas, you can count on Ristorante Da Valentino to satiate your yearning for true Italian delicacies.

One of the favourite dishes is the fettuccine al granchio, which is squid ink fettuccine with crab meat in creamy tomato sauce. The homemade fettuccine infused with squid ink carries a uniquely satisfying flavour and is scrumptiously cooked al dente, while the sauce offers an interesting balance of creaminess and tanginess, and generous amounts of delicious crabmeat add a nice touch that perfectly rounds off the dish. (www.valentino-id.com)

Tapas & Sake Bar has a huge range of diverse marine flavours. The highlight of this dish – one of the restaurant’s most popular dishes – is the tasty and juicy prawns, which fuse well with clams, crab and an assortment of other seafood elements, and creates a wholly balanced plate rich with ocean goodness. (www.bamtapassake.com) 67

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Jakarta

Khao Soi at Chandara Fine Thai Cuisine When you find yourself craving authentic and mouth-watering Thai cuisine, be sure to visit Chandara Fine Thai Cuisine for a delectable dining experience with dishes prepared by the finest chefs from Thailand.

One of the must-try dishes is the divine Khao Soi, a traditional dish made of creamy Chiang Mai noodles cooked with boneless chicken breasts. The creamy gravy comprises ingredients such as coconut milk seasoned with turmeric, fish sauce, galangal, lemon grass, chilli and leek, to name a few. The careful blend of authentic Thai herbs and coconut milk results in a fresh, spicy and aromatic gravy. Every bite not only reveals a delicious dish but also a wonderful clash of textures between crunchy noodles, succulent chicken pieces and smooth gravy. (www.jittlada.com)

Penang Beef Burger at E&O Located within the luxurious commercial complex of Mega Kuningan, E&O serves modern Pan-Asian fusion cuisine with Chef Will Meyrick’s unique culinary twist. Expect heavy emphasis on herbs, spices and traditional ingredients made all the more irresistible by infusing a modern presentation. One of the many signature main courses at E&O is the Penang beef burger, which may look like a regular American-style burger, but has chilli coriander jam, creamy egg alioli and cassava-based hill-tribe fries adding a pleasantly different touch. Also, by using chunks of beet in place of pickles, this dish is one-of-a-kind, and obviously a lot healthier! (www.eandojakarta.com)

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Stir-Fried Chicken Wings at Table8 Widely recognised as one of the finest Chinese restaurants in the capital, Table8 at Hotel Mulia Senayan serves a wide range of dishes emphasising the very best delicacies of authentic Cantonese and Szechuan cuisine. Epitomising the restaurant’s speciality is the scrumptious stir-fried chicken wings with a spicy Szechuan flavour. The chicken wings recipe incorporates one of the most wellknown and sought after spices from China, Sichuan peppercorns. The peppercorns are celebrated for their fiery outburst followed by a buzzing and numbing sensation in the mouth, which highlights a lingering spicy flavour. Combined with brilliantly marinated, deep-fried and crunchy chicken, these spicy wings are sure to provide you with a tongue-tingling dining experience unlike any other. (www.themulia.com/table8-jakarta)

Burrata Pizza at Gaia Ristorante by Oso Executive Chef Nazario Orlando carries the Gaia philosophy started by Chef Diego Chiarini when he opened Gaia Ristorante by Oso in Singapore. Serving a wide range of Italian dishes, including

homemade pasta, a selection of meat and fish and a wide array of delicious desserts such as the famous tiramisu, Gaia Jakarta is characterised by a low wooden ceiling and dim lights, which creates a more romantic atmosphere. With tables set by the extensive floor-to-ceiling window, guests can also enjoy a breath-taking view of Jakarta’s skyline from the 46th floor. Who doesn’t like pizza? Moreover, who doesn’t like pizza with burrata cheese? One of the

favourite dishes at Gaia is the burrata pizza.

With its solid outer curd made from fresh mozzarella, which is then shaped into a hollow pouch and then filled with a soft, stringy curd and fresh cream. The milky, buttery flavour of the burrata fuses well with the sweet pizza laid at the bottom of it. The overall dish is no doubt rich, but not too indulgent to enjoy. (www.gaia-indonesia.com)

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Wagyu Ishiyaki at Aoki Japanese Cuisine As one of the most well-known Japanese restaurants in Jakarta, Aoki Japanese Cuisine at Hotel Gran Mahakam offers a modern and private dining concept in which you can enjoy original Japanese fare in style. One of the most highly coveted signature dishes at Aoki Japanese Cuisine is the wagyu beef with truffle salt. The beef comes raw and can be cooked at your table on the super-heated special marble, allowing the rich aroma of the meat to be sensed almost immediately.

Cooking recommendation is medium rare or medium well; this will allow the meat to retain its tender juiciness that, when sprinkled with the truffle salt, is magnified two-fold, culminating in an experience that indulges multiple senses at once. (www.granmahakam.com/dining-en.html)

Beef Tenderloin at Caffè Milano One of the newer establishments in Jakarta, Caffè Milano has already proved to be one of the hottest and most popular joints for food lovers; all thanks to its exquisite Italian dishes and casual chic ambience.

One of the many must-try dishes is the tantalizing beef tenderloin; the juicy lean meat is grilled to your preferred doneness and beautifully placed on top of buttery mashed potatoes. Adding to this hearty meal are succulent pieces of fried gnocchi.

Drizzled generously on the dish is a divine creamy Gorgonzola sauce and chilli oil for a dash of spice. The exceptional flavours will spur a welcome dilemma between your addicted palate and your packed tummy. (www.caffemilanojkt.com)

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Bali

Sweet Textures of Coconut

at Mozaic Restaurant

The Chef’s Perspective

° Chef-Owner Chris Salans °

“Ingredients always inspire my dishes.

Seasons come and go, ingredients grow and wilt away, so my cuisine evolves and revolves as the seasons pass. Here at Mozaic we construct all of our dishes in the same way: first we analyse an ingredient, then we apply every single cooking method we know, then we taste and judge each of them. For this dish, we created coconut molasses as well as a coconut palm sugar used to sweeten the sorbet, coconut oil to make the soil, coconut flesh for the chip, coconut cream for the sorbet and finally, a coconut embryo used in the coconut meringue. This dish is really amazing, and yet the only real ingredient on the plate is simply coconut.”

Chef Recommendation In true Mozaic style, this dish by Chef-Owner Chris Salans takes something as simple as coconut and turns it into something magical. By playing with different cooking techniques and exploring the versatility of an individual ingredient, this gorgeous dessert at Ubud's legendary Mozaic Restaurant sees stunning texture and flavour interpretations of the humble coconut. Nothing short of a culinary masterpiece, the dish comprises a velvety coconut cream drizzled around a crunchy coconut chip, warm coconut molasses under a cool melting sorbet and dry, dehydrated coconut serundeng atop a crumbly coconut soil.

Who knew coconut could be so intensely satisfying? (www.mozaic-bali.com)

“From the Roasted Suckling Pig from Ibu Oka and Bebek Betutu in Ubud, to all of the casual and fine dining restaurants serving cuisine from around the world, there's so much great food in Bali right now - it's become an epic culinary destination.”

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BALI

Pollo al Burro at Soleil With a menu emphasising the very best of Mediterranean and Pan-Asian cuisine, Soleil at The Mulia, Mulia Resort & Villas in Nusa Dua, Bali is a shining example of fine dining on the island. Among the restaurant’s many excellent options is an inconspicuous dish named Pollo al Burro.

A succulent butter roasted chicken served alongside potato and lacinato, this dish may sound simple, but its seeming simplicity hides the true power of the delicate balance of flavours within. Over a decade ago while working in Florence Italy, the head chef of Soleil chanced upon a tiny family restaurant named Trattoria Sostanza that had been serving authentic cuisine since 1869. And during a visit to this humble restaurant he learned the secrets of crafting this divine Italian dish. Today, Soleil has created its own Pollo al Burro, building upon the foundations discovered in Florence and elevating the dish to be served at its finest tables. A free range chicken is slow roasted in butter rendering an incredible flavour and silky texture. (www.themulia.com/soleil-nusa-dua)

Lamb Neck at Chez Gado Gado On the sparkling shore of the Double Six beach, Chez Gado Gado has achieved legendary status as a culinary hotspot. The perfect example of this success can be found in the signature lamb neck. This rustic dish is born of faithful French preparation; the meat is tenderly braised until it bursts with flavour, seasoned with thyme and rosemary and then fired in the oven for a delicious caramelisation. Finally, the lamb neck is served with a generous pouring of thyme jus and garnished with freshly chopped herbs, giving the surface an additional burst of texture. This dish is richly marbled, showcasing the talent of the fine culinary staff of Chez Gado Gado. The potato puree is a great accompaniment and a light garden salad compliments the dish with its freshness. (www.gadogadorestaurant.com) 72

The A–List

BALI

Sop Buntut at Mejekawi

The Chef’s Perspective

° Executive Chef Ben Cross °

“This dish tends to be everyone’s favorite. By using Western cooking techniques, the taste is a lot cleaner. We try to choose dishes that can be tweaked with Western-style cooking while still using traditional Indonesian flavours.”

Chef Recommendation

Mejekawi has its own distinctly refined version of this hallowed Indonesian favourite. In this dish, the oxtail is gently braised for six hours alongside fresh cherry tomatoes, raisins, charred onions and local herbs before being pressed and seared. The server then pours a broth over the mixture, which is based again on an umami-rich Japanese dashi. The smell of the broth, which is intensely meaty, but without the usual gaminess of oxtail, is simply delightful as you easily cut through the tender meat with just the dull edge of a spoon.

The soup comes paired with a special sake that recalls the Japanese broth base whilst also serving to cleanse the palate. (www.kudeta.com)

“Two of my favourite dishes are the pork and fennel meatball and Jamon Serrano from Hank’s Pizza. Both are equally good, making it hard to pick a favourite. The pork and fennel meatball is made of broccoli, caramelized onion, parmesan, roasted chili oil and lemon. Meanwhile the Jamon Serrano has a more succulent taste resulting from a combination of truffle oil, shaved asparagus, mozzarella, parmesan and of course the Jamon Serrano. In addition, the crust is so scrumptiously crisp and crunchy that you won’t leave a crumb of it on your plate”.

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Pork Baby Back Ribs at Cut Catch Cucina If melt-in-the-mouth pork ribs are your heart’s culinary desire then check out the scrumptious five-spiced soya-glazed pork baby back ribs at Cut Catch Cucina, the Sofitel Bali Nusa Dua Beach Resort’s award-winning poolside grill. Taken from the CUT section of the fabulous CCC restaurant, which also offers premium meat cuts, from wagyu, Angus and kurobuta to organic poultry, as well as exceptional fish plates from its CATCH stations, the ribs are sensational. Tender and meaty, the delicious and attractively plated dish has a blend of sweetness and mild spiciness that works just perfectly with the succulent pork. Using the very best locally sourced meat, the ribs are first braised gently overnight before being drenched in a soya-based marinade and served, bone-in, with coriander and green salsa. (www.sofitel-bali-nusadua.com)

Wood Grilled ‘Almost Blackened’ Lamb Chops

Cooking over an open flame always seems to bring out the culinary caveman in us. It adds aroma, texture and, of course, layers of taste – in fact, for the carnivores amongst us few techniques can beat succulent meats grilled over fragrant wood. At Robert Marchetti The Plantation Grill, wood grilling is an integral part of the whole 74

dining experience. The sights and sounds of open flames emanating from the open kitchen and the aroma of cooking seafood and meats are all part of what Marchetti delivers in his opulent and sophisticated grill. Choosing a top dish was difficult but we decided on the exceptional ‘almost blackened’ Australian lamb chops. The

at Robert Marchetti The Plantation Grill

chops are marinated for 24 hours in oregano and garlic prior to wood-grilling and served pink and lightly charred with a French bistro salad of white radish, celery hearts, lemon mint and aioli dressing. (www.plantationgrillbali.com)

The A–List

BALI

Asinan Jakarta at BLANCO par Mandif

The Chef’s Perspective

° Chef Mandif Warokka °

“I love to tease people at the beginning of a meal. I like bold and complex flavours yet an undeniable air of simplicity. So, this dish was designed as a curtain raiser at BLANCO par Mandif, to prepare diners for the meal ahead and to introduce them to the flavours of our capital city, Jakarta.”

Chef Recommendation

As the second venture from Indonesia's superstar chef, Mandif Warokka, BLANCO par Mandif in Ubud follows the raging success of Teatro in Seminyak and has positively catapulted the chef-owner's reign and reputation to new heights. This ultra-fine dining Indonesian restaurant opened last year and brought with it a concept that wholly respects locally nurtured produce and the refined craftsmanship used in Indonesian cuisine.

Illustrating this concept impeccably is Chef Mandif 's stunning Asinan Jakarta creation, served as an opening course on the restaurant's degustation menu. The dish sees a gorgeous selection of pickled seasonal fruit and vegetables lightly glazed in a subtle yet complex Jakartan-style dressing. The dressing is made using layers of peanut, tomato, chilli, onion, garlic and tamarind to create a slightly spicy, slightly sweet and wholly delicious bite. The dish is then finished with a colourful garnish of edible flowers and nasturtium leaves that resemble an exotic fairy-tale garden. (www.blancoparmandif.com)

“There are plenty of great dishes in Bali, but the first that pops to mind is La Côte de Boeuf at Metis. Done to perfection, 1.2 kg of bone-in beef goodness is served with a side of vegetables, potatoes and sauce.

It’s the complete package. I often order an entire portion to myself (much to the general manager's amazement), with a few appetisers to share and of course, a few bottles of nice wine.”

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Bali

Flaked Salmon with Quinoa Tabbouleh & Eggplant Puree at glow Despite its magical jungle backdrop and dizzying valley views down to the sacred Ayung River, it is the nutritious, gourmet creations at glow that have put this signature restaurant at the COMO Shambhala Estate well and truly on the map. One of the many dishes that keeps us coming back is the flaked salmon with a quinoa tabbouleh and eggplant purée. Creamy, crunchy, tender and crumbly, this dish is a symphony of textures and farmfresh ingredients. The salmon, so delicately grilled it is neither raw nor cooked, falls away at the touch of a fork, whilst the quinoa tabbouleh with finely chopped cauliflower sees a zesty sphere of pomegranate in every bite. The dish is finished off with a bright homemade dressing of pomegranate molasses, sumac, tomato and lemon, and a creamy orb of puréed eggplant. www.comohotels.com/comoshambhalaestate

Bangkal Hitam and Pumpkin Gnocchi Real Balinese black pig, barong bangkal, is increasingly hard to find these days, being usurped by its rival, the domestic pig, so to see it being served at all is a rare treat for lovers of quality pork dishes.

Executive Chef Luke MacLeod has, however, secured a reliable local free-range source and it’s now appearing on his exceptional menus at The Legian Bali’s The Restaurant in Seminyak. The dish of choice is the bangkal hitam and pumpkin gnocchi, which is served with seasonal vegetables and jus. Chef Luke brings all his French culinary expertise to bear with this organic Balinese black pork loin which is first grilled over charcoal then sliced and served up with pickled bamboo shoots, Javanese apple and pumpkin gnocchi topped with locally produced grated crottin. Drizzled with rich aromatic dark jus, the distinctive pork loin is moist and succulent and the contrast with the textures of the crottin-topped gnocchi and vegetables adds layers of complex tastes that are finished perfectly with the sliver of Javanese apple. (www.lhm-hotels.com/legian-bali/en/)

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at The Restaurant

The A–List

Bali

Carpaccio of Kiwami 9+ Wagyu Beef & Tempura Oysters at FIRE

The Chef’s Perspective

° Director of Culinary, Jack Yoss °

“This dish came about one day when I was thinking about surf and turf. It is an interesting appetizer in a steakhouse-driven restaurant as it takes the classic element of surf and turf and gives it the W-style spin.

The inspiration is local ingredients and flavours. Being full of textures, temperatures and high on flavour, this is my favourite dish on the appetizer menu at FIRE currently.”

There is something, well, actually several somethings, that just continually draw us to W Retreat & Spa Bali – Seminyak, not least of which is FIRE. Helmed by the inventive Jack Yoss, Culinary Director at W Bali, this eye-catching restaurant is awash with tempting dishes. However, our favourite has to be his take on surf and turf. The Carpaccio of Kiwami 9+ Wagyu Beef & Tempura Oysters served with sambal aioli, pickled radish, coriander presents a sublime combination of high-marbled, room temperature beef accompanied by warm and crispy oysters with cold, tart radish pickle and spicy sambal. Each mouthful presents a fabulous blend of texture and flavour, temperature and zing, showcasing the interesting ideas behind Jack Yoss’ dishes. While traditional surf and turf is heavy, this is as light as a feather and a treat to the senses; rather than cooked steak and raw oysters, at FIRE it’s all turned round! The delightfully tart pickle and spicy chilli relish provide an added sense of freshness and make the taste buds tingle. The familiar surf and turf has had the FIRE treatment to become something brand new. (www.wretreatbali.com)

Chef Recommendation “There is a stir-fried beef with shrimp paste dish at Bambu that I absolutely love and crave. They use high quality beef and stir fry it simply with sambal and shrimp paste and plate it nicely. It is the essence of Indonesian cuisine with the best quality ingredients.”

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Honey -Baked Pumpkin Salad at Cuca As the product of a chef who's worked in some of the world's most famous Michelin-starred restaurants, including Spain's El Bulli and New York's Daniel, it's no surprise that Cuca in Jimbaran is a hub for gastronomic delights. In particular, Chef-Owner Kevin Cherkas' sweet and savoury honey-baked pumpkin salad is a true standout in both taste and presentation. Dedicated to using only 100 percent local ingredients throughout the menu, this dish sees organic mountain pumpkins gently roasted with wild honey before being subtly perfumed by a few sprigs of tarragon. The pumpkin is so sweetly roasted it tastes more like orange caramel than a vegetable. It's then served warm atop a bed of a thick and creamy yogurt, finished with a scatter of homemade coconut cereal and creamy-yetcrunchy green beans. (www.cucaflavor.com)

Anchoa at MoVida One of the newer restaurants in Seminyak, MoVida has captured our hearts – and palates – already. Of the many exquisite dishes on the menu, our favourite is one of the signature tapas, the unusual Anchoa. This tantalising morsel has a Cantabrian anchovy laid across a waferthin, flat crouton, which itself is topped with smoked tomato sorbet. Inspired by the great food of the Basque bar culture, this combination of the salty anchovy, the crispy texture of the crouton and the hit of icy-cold, tangy smokiness from the tomato sorbet makes Anchoa a true taste explosion. Try it, your taste buds will love you for it! (www.katamama.com/en/community/ movida)

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Bebek Goreng Madura at Sarong

The Chef’s Perspective

° Founding Chef Will Meyrick °

“In the past, people here used to think that duck smelled and many claimed they didn't like it, but on the island of Madura, when a bridge was built from mainland Java in 2009, the popularity of duck started to rise.

Crossing the bridge over the ocean to Madura became a great pastime for locals, and here you could find Bebek Sinjay - a tiny stall specialising in crispy duck served with a spicy mango salad. People began to visit and

soon the place was pumping every day. Of course, all of a sudden duck restaurants were popping up all over the

town. I saw this for myself and really enjoyed tasting the dishes and seeing the popularity of this dish spread, so I brought it back to Bali and to the Sarong menu.”

Chef Recommendation “I sometimes go out to eat in restaurants but actually,

As the flagship fine-dining restaurant from Indonesia's beloved Street Food Chef Will Meyrick, Sarong is a regular on the lips of Asia's most discerning foodies. Those who have been lucky enough to dine at Sarong will be well acquainted with the signature bebek goreng Madura - a long standing favourite and one of the dishes that once helped the restaurant win a place on the San Pellegrino Asia's 50 Best Restaurants list. Inspired by the local delicacy found in Madura, a gorgeously crisp twice-cooked local duck is served alongside sambal mangga – a spicy mango salad that cuts through and sharpens the rich flavours of the tender duck meat. It is perhaps the juiciest version we've ever tried, not to mention the most extraordinary. (www.sarongbali.com)

the dishes I remember most are the ones from the

street food stalls. In particular, the Balinese suckling pig at Babi Guling Chandra in Denpasar serves

pieces of tender pork meat, spicy lawar salad mixed

with blood and crispy fried intestine pieces and skin.

It’s not for everybody, but the locals love it as much as I do. Then there's the grilled fish at Furama next to the Jimbaran fish market. It's super fresh and

the sides of Balinese sambal matah and kangkung plecing are perfect complements.”

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Fresh Honeycomb, Saffron Poached Pear & Hung Yogurt at Sisterfields Though Sisterfields is a cool and casual café by nature, there's nothing laid-back about Executive Chef Jethro Vincent's cutting-edge cuisine. Indeed, the smashed avocado and acai berry bowl are both signature Australian staples, but Sisterfields also serves up totally unique and intricate dishes like the fresh honeycomb, saffron poached pear and hung yogurt breakfast creation. The chunks of honeycomb - sourced and harvested directly from Java - are not rigid and crunchy as you might expect, but soft, syrupy and oh-so sweet, delicately complemented by a hint of saffron that's been lightly infused in the pear. Sprinkled with bee pollen, scattered with wood sorrel then finished with a nutty charcoal biscotti, the dish's play on textures and use of exceptional, local ingredients is truly remarkable, and perhaps the most beautiful breakfast plate we've ever seen. (www.sisterfieldsbali.com)

CharcoalGrilled Beef Tenderloin at DAVA Bar & Grill 80

The all new Dava Bar & Grill at AYANA Resort and Spa reopened after months of anticipation in April. Returning to its distinctively serene lotus-shaped venue, Dava has guests and foodies fawning all over again. A particular favourite is the robust and hearty charcoal-grilled beef tenderloin.

Using only the highest quality beef, the choice cut is grilled to absolute perfection

over a hot charcoal flame in Dava’s dynamic display kitchen. Served with slow roasted garlic and succulent fine tomatoes, this dish is undoubtedly the pinnacle of the restaurant’s new menu. Savour each bite of the tender beef with a specially prepared mushroom sauce and a fine selection of custom gourmet salts. (www.ayanaresort.com)

The A–List

Bali

Nyegara-Gunung at Kayuputi Restaurant

The Chef’s Perspective

° Executive Chef Agung Gede °

“This dish is different due to its richness of flavour and scent coming from the “Pangi” Pangium edule combined with other aromatic root spices. As a Balinese, I am proud to transform the Nyegara-Gunung concept and philosophy into real cuisine.

Producing and respecting the entire ingredients in one dish is the main part that I love and enjoy and I believe the dish will speak for itself.”

Chef Recommendation “I really enjoy the eight-hour wood-fired asado of pork crafted by Chef Adam The signature restaurant of The St. Regis Bali Resort, Kayuputi overlooks the endless waves Dundas at Barbacoa in Petitenget.” of the pristine Nusa Dua coastline and serves fantastically ingenious works of art from its bustling open kitchen. The restaurant strives to instill Bali’s rich cultural history into its many dishes – one of the newest favourites is inspired by the Balinese Hindu philosophy of NyegaraGunung that reveres the mountains as a symbol of Purusa, or Father, and the seas as a symbol of Pradhana, or Mother. In this ritual the two come together as one, leading to a blissful and harmonious life. Emulating this principle in the creation of this dish, Kayuputi Restaurant has combined two central ingredients, producing a blissful synchronicity on the plate. Premium kiwami wagyu beef striploin and butter-poached lobster tail meet, stimulated with the special beef essence, made from aromatic roots and spices from the island to enhance the experience.

This sumptuous duo is served alongside premium local produce transported from a local farm in the highland village of Plaga. (www.kayuputirestaurant.com) 81

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BALI

Nasi Lemak at Tiger Palm Bringing fragrant, signature dishes from the streets and kitchens of Penang to the heart of swanky Seminyak, the recently opened Tiger Palm by Street Food Chef Will Meyrick transforms authentic local cuisine into gourmet delights. The nasi lemak here is a prime example of this, having been carefully recreated using the highest quality ingredients and traditional spices.

Slowly simmered in coconut milk, the dish sees chicken rendang, cucumber, sambal, peanuts, ikan bilis (anchovies) and a boiled egg piled onto a single and very fragrant plate that's creamy, rich and spicy all at once. Though nasi lemak is traditionally eaten at breakfast time, the combination of Malaysia's signature tastes make it a compelling and comforting dish for any time of the day. (www.tigerpalmbali.com)

Toro & Squid Ink at Teatro Gastroteque

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Teatro Gastroteque is the flagship restaurant of Indonesia's own celebrity chef, Mandif Warokka. Set in the heart of Seminyak, Teatro is renowned for its super fine-dining molecular cuisine that tells a culinary story through its multi-course, wine-paired degustation menus. Mandif is proud of his seafood and so he incorporates these ocean delicacies into his recipes, including this stunning Toro & Squid Ink signature.

Mandif grew up with fish and squid on his home dining table so for this dish, he combines the two in one single nostalgic bite. The umami, oily goodness from fine slices of fatty tuna are complemented by a gentle searing of salty squid ink, finished with an impeccable garnish of mixed vegetables and a few final black ink orbs. (www.teatrobali.com)

The A–List

BALI

Tomato at Locavore

The Chef’s Perspective

° Chef Eelke & Chef Ray °

“This dish really captures what Locavore is all about and it's been with us ever since the day we opened. In our kitchen, all ingredients must really stand out and the less we have do with them the better. All of the vegetables we use are harvested every morning and we use them that same day, and this amuse-bouche introduces this concept to our diners. Beyond that, it's a smart little dish that wakes you up and gets you ready for the tasting menu ahead.”

Chef Recommendation As the only restaurant in Indonesia to make it onto this year's San Pellegrino Asia's 50 Best Restaurants list, Locavore in Ubud is arguably the finest restaurant in the entire archipelago. As its name suggests, Locavore uses only locally sourced, sustainable ingredients on its menu, whipped up into breathtakingly beautiful haute cuisine by kitchen duo Chef Eelke Plasmeijer and Chef Ray Adriansyah. The menu is ever-changing, with new dishes added week-by-week as the local harvests provide, but there is one dish on the menu that has been around since the very beginning: Locavore's amuse-bouche, Tomato.

Don't let its simplicity fool you, because the flavour, texture and temperature combinations in this dish are pure brilliance. A cool and tangy Bloody Mary sorbet slowly melts into a warm and lightly spiced tomato consommé, whilst a fleshy, piquant cherry tomato base, freshly plucked from the restaurant's garden, perfectly embodies Locavore's stellar farm-totable concept. (www.locavore.co.id)

“After cooking and eating at Locavore every day, on my days off I like to eat comfort food, like the pulled pork bun from The Smokehouse Barbecue in Sanur. I also love the bebek bakar from Warung Nyoman, it comes with a nice sambal and plecing, and the bebek really rocks!” – Chef Eelke

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The A–List

BALI

Tori Jibuni Fuu at Kuu Kuu, an Izakaya-style restaurant at Maya Resort Sanur, serves authentic, traditional Japanese food in a quirkily designed restaurant that looks like the inside of an origami structure. Chef Nishida helms the kitchen, holding firm to exacting Japanese standards, hand-picking all the fish and making the ubiquitous dashi stock himself.

One of the popular hot dishes on the menu is tori jibuni fuu – spring chicken, shiitake mushroom, asparagus, carrot, radish and pumpkin in a rich, dashi-based gravy. The chicken thigh meat is so tender that it easily breaks apart with chopsticks, while the shiitake mushroom has absorbed the stock making it a deliciously meaty mouthful. The asparagus tips are crisp and tender, while the root vegetables have been carved into evenly sized flowers and are perfectly tender and coated in the strongly flavoured gravy. This beautifully crafted dish is a gratifying treat. (www.mayaresorts.com/sanur)

Wild Barramundi at Petani In the gorgeously vintage rustic chic of Petani, with its gentle breeze and welcoming ambience, you not only find excellent Indonesian coffee but a full menu of dishes revelling in the nation’s rich food heritage. A favourite on the menu is the Wild Barramundi, a brightly coloured, nourishing and homey pile of food that sets the taste buds alight with anticipation. This towering treat for foodies starts with a velvety tomato sauce piled high with aglio olio-style fettuccine, atop which sit the pan-fried Papuan barramundi fillets. Crowning this are thinly sliced zucchini, peppers and carrot, with basil pesto-flavoured mashed potato and a delicate sprig of herbs with red petals. It is so beautifully presented that it almost seems a shame to take a knife and fork to the chef ’s creation. However, once you do, the array of textures and flavours is a delight, with the lightly crisp and delicately meaty fish providing a perfect foil for the crisp vegetables and creamy potato and tomato. Every part of this savoury medley is perfectly cooked and it makes a perfect hearty lunch or light and satisfying dinner. Petani is situated in Alaya Resort Ubud on Jalan Hanoman and is open from breakfast until dinner. (www.alayahotels.com)

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The A–List

Singapore

Frozen White Truffle Disc at Restaurant ANDRE

The Chef’s Perspective

° Chef André Chiang °

“I believe most white truffle dishes are prepared hot, mostly because this allows the aroma of white truffle to spread through the steam. However, we decided to redevelop the way to appreciate the white truffle by having it in a frozen parfait. The guest softly places the disc onto the tongue, letting the frozen white truffle disc melt slowly in the mouth as the aroma goes up directly to the nose. This way it is stronger, purer, and of course, lasts longer.”

Chef Recommendation

An experience in art as much as an experience in dining, to dine at Restaurant ANDRE is to witness some of the finest culinary creations in the region. To guide the ingenuity of this acclaimed restaurant, Taiwanese-born chef-owner André Chiang has created his own culinary doctrine, dubbed the Octaphilosophy – eight expressions of important gastronomic elements. The staggering level of artistry represented in every dish is simply astonishing; a reoccurring favourite manages to somehow outshine the rest: the frozen white truffle disc. This divinely contemporary dish combines elements of modern molecular gastronomy to perfectly meld the flavours of the rare and elegant white truffle with that of silky fromage blanc and expressly sweet Les vergers Boiron pear purée. A fine finish to a culinary tour de force, this unforgettable dish will leave diners awestruck. (www.restaurantandre.com)

“The only place where I can find the most authentic laksa flavour in Singapore is at a wonderful food stall located at Blk 31 Kelantan Lane #01-12. Started in 1956, to this day they still use charcoal to boil the laksa soup base, and the price is still SGD2!”

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The A–List

Singapore

Capellini with Sakura Ebi, Konbu and Scampi Oil

at Iggy's Widely referred to as the finest restaurant in Singapore, Iggy’s delivers a gastronomic experience unlike any other. The restaurant’s unique cuisine, regaled by the respected S. Pellegrino list of Best restaurants in Asia, is founded in owner Ignatius Chan’s favourite dishes from across three continents. Living up to the acclaim, the many tailored menus of Iggy’s are each filled with gorgeous dishes that are the delight of diners from all over the world. The restaurant’s signature dish, capellini with sakura ebi, konbu and scampi oil, has remained a favourite since Iggy’s conception. Crunchy sakura prawns are tossed in light capellini pasta. The thin strands of the dainty angel hair are tossed in a divine konbu and scampi oil and meet with the colossal flavour of the crispy sakura ebi. (www.iggys.com.sg)

Le Saumon at L’Atelier de Joël Robuchon

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After an early retirement, world-renowned Chef Joël Robuchon returned to the limelight to create L'Atelier. Meaning “the workshop” in French, L’Atelier is a unique dining concept where chefs are encouraged to experiment with new flavours and create inventive signature dishes by drawing inspiration from different concepts, both local and global. This creative environment has produced many superb dishes in its time – and certainly not least of them is the

beautiful Le Saumon. Delicate and brightly coloured salmon confit rests atop collard green and kale coulis. At first glance, the level of artistry involved in the plating of this dish is obvious as it looks simply magnificent. And after lifting this treasure to your mouth, it is hard not to notice the beautiful balance of diverse flavours that come together in perfect harmony. (www.rwsentosa.com)

The A–List

SINGAPORE

The Tomato Collection at JAAN

Not only renowned as a regular on San Pellegrino Asia's 50 Best Restaurants list, JAAN at Swissôtel The Stamford brings an impressive culinary concept to the table. With an undying respect for seasonality and terroir, Chef de Cusine Kirk Westaway believes that an excellent dish always begins with carefully grown produce, demonstrating this exact idea with his dish, The Tomato Collection. A

classic combination of perennial tastes, this stunning creation explores the many flavours that can be coaxed from the humble tomato.

A vine-ripened heirloom tomato is thus cooked sous-vide in a tomato consommé to intensify its flavour, then stuffed with a mixture of cubed Oxheart tomatoes, gherkins, capers and oregano. Following an elaborate process of dehydrating and rehydrating, the refined tomato is then

Oignon Doux des Cévennes

A newcomer on the San Pellegrino Asia's 50 Best Restaurants list just a year-and-a-half after opening, Corner House is a quaint and historic restaurant that's taking Singapore's dining scene by storm. Though all of the award-winning dishes at Corner House deserve a standing ovation, it is the Oignon Doux des Cévennes that really represents Executive Chef Jason Tan's unique “Gastro-

Botanica” cooking concept, whereby his passion for vegetables is combined with progressive techniques of a refined modern kitchen. The dish therefore sees a whole hollowed onion oven-baked and used as a cup for an onion purée, a 62-degree sous vide egg, onion confit and finely chopped black truffles. Beside this sits an onion chip, lightly salted and dehydrated, and an onion

matched with a green basil and mimolette cheese pesto, Japanese tomato berries, burrata, as well as a refreshing basil sorbet.

The dish is finished with an added crunch from toasted ciabatta croutons – a nod to tomato soup – and an intense yet light tomato consommé espuma, added to the plate tableside. (www.jaan.com.sg)

at Corner House

tart made with thin filo pastry, onion confit and a topping of delicately grilled parmesan cheese. The dish is then paired with an onion tea; an infusion of caramelised onion with Earl Grey YinZhen, poured over an emulsion of onion confit and cream. Cue the standing ovation. (www.cornerhouse.com.sg)

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Singapore

Conchinillo “OLA” at OLA Cocina del Mar The heart of OLA Cocina del Mar is its dynamic open kitchen where artistic culinary experts create contemporary Spanish masterpieces before a captivated audience of guests. One of these illustrious creations is the Conchinillo “OLA”, a roasted suckling pig graced with orange and sweet and sour sauces. The suckling pig is cooked sous vide overnight for 16 hours before it is succulently roasted in OLA’s oven and finished with a duo of sauces. The pork has a crunchy exterior, yet it is tender on the inside and can easily be pulled apart with a fork. Plated with orange and sweet and sour sauces, together the dish is a perfect balance of sweet, sour and salty flavours that come together for a harmonious unified whole. (www.olarestaurant.sg)

Marinated Botan Shrimp at Waku Ghin Within this silver sanctuary that consists of an intimate bar, three private cocoon rooms and a main dining room, you’ll find an unparalleled dining experience worthy of the name Tetsuya Wakuda, who recently won the prestigious Diners Club® Lifetime Achievement Award – Asia 2015.

For course-by-course culinary magic, we recommend the 10-course degustation menu, which may include the signature marinated botan shrimp with sea urchin and oscietra caviar. With half of the urchin placed on top of ice carrying the caviar and marinated shrimp inside, this premium dish is sensational in presentation, and even more blissful in taste. Both richly complex and fresh, this immaculate dish could be the single reason why we should care more about marine life! (www.marinabaysands.com/restaurants/ celebrity-chefs/waku-ghin.html)

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The A–List

HONG KONG

Double Boiled Chicken Soup with Fish Maw in Baby Coconut at Tin Lung Heen

The Chef’s Perspective

° Chef De Cuisine, Paul Lau Ping Lui °

“My cooking philosophy is simple. The presentation can be innovative, but you always have to respect the traditional cooking methods and techniques.

Ultimately, with this dish what I want to see are the smiling faces of the diners and I have to ensure every diner is able to taste and enjoy the food to its fullest.”

Chef Recommendation Tin Lung Heen, the two Michelin-starred signature restaurant of The Ritz-Carlton, Hong Kong is a revered culinary establishment serving some of the world’s finest Cantonese cuisine. One particular dish, which is extremely popular among local visitors to the restaurant, showcases Tin Lung Heen’s devotion to both refined cuisine and tradition. The double boiled chicken soup with fish maw in baby coconut, deeply rooted in Cantonese dining culture, requires hours of preparation. Chef De Cuisine Paul Lau Ping Lui selects coconuts imported from Thailand for their fresh and sweet coconut water.

Next, he prepares a delicious chicken broth and blends it with the maw of yellow croaker fish. After this homemade broth has simmered for three hours, Chef Lau removes the oil from the surface and adds coconut water, bringing the delicate mixture to a simmer for another hour – all inside a coconut shell. (www.ritzcarlton.com/en/hotels/china/hong-kong/dining/tin-lung-heen)

“Go to the most authentic restaurant available and order something Sichuan style – by far my favourite style of cooking. A lot of people think Sichuan is only about spicy food when it is, in fact, very diverse with a myriad of different varieties and methods of cooking.”

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The A–List

HONG KONG

Sautéed Prawns and Crab Roe with Golden-fried Pork and Crab Meat Puffs at T’ang Court Recently awarded its third Michelin star, T’ang Court at The Langham, Hong Kong specialises in the finest Cantonese cuisine as well as presenting an outstanding selection of seafood dishes. Under the expert guidance of Executive Chef Kwong Wai Keung, the restaurant continues to go from strength to strength and is regarded as one of the very best restaurants in the region. Our chosen musttry dish is the sautéed prawns and crab roe with golden-fried pork and crab meat puffs, a creation that won Gold with Distinction at the culinary awards sponsored by the Hong Kong Tourism Board. Classically colourful and balanced, this scrumptious blend of modern and traditional styles features crispy parcels of pork and crab that complement the fresh prawns perfectly. The tender bamboo shoots are carved into delicate leaves that present a flash of colour and add texture. The crab meat puffs resemble coins, a symbol of wealth and good fortune during Chinese New Year and are an extravagant treat for those who enjoy the finer things in life. (www.langhamhotels.com/hongkong)

Scotch Egg Pie at Bread Street Kitchen & Bar Bread Street Kitchen & Bar is a handsome restaurant serving up outstanding international food that certainly does justice to its founder, the one and only Gordon Ramsay. In addition to broad booths, curved leather seating and a chic checkerboard floor, the open-faced kitchen is the main feature of this stylish yet casual restaurant. One of our favourites among so many dishes that reflect the brilliance of British cooking is the Scotch egg pie. Made with beef and veal in a pie coated with a generous helping of mustard sauce, this is a very robust dish that commands both richness and comfort at the same time. Beneath the crusty outer layer of the pie, you’ll find layers of beef and veal housing a ravishing poached egg. The experience is best summed up as pure indulgence at every bite. (www.gordonramsayrestaurants.com/bread-streetkitchen-and-bar-hong-kong/) 90

The A–List

HONG KONG

Steamed Sicilian Shrimp and Minced Pork Dumpling at Spring Moon

The Chef’s Perspective

° Chef Henry Fong °

“The inspiration for this dish came from my desire to use new ingredients in traditional Chinese dishes. I visited a small Italian restaurant to try its signature dish, red Sicilian prawn pasta. The prawn was exceptionally sweet and flavourful with a striking colour, which inspired me to incorporate this Western ingredient into a filling for Chinese pork dumplings. I added some vegetables to give it more freshness and a great contrast of textures. The soup is red because of the intense colour of the prawns. Pork dumplings are normally served with black vinegar, but with the sweet, aromatic and flavourful prawn, no sauce is needed and guests can enjoy the long aftertaste.”

Chef Recommendation Gourmands in Hong Kong will always end up at The Peninsula Hong Kong for innovative dishes. Personally, we can’t get enough of the steamed Sicilian shrimp and minced pork dumpling at Spring Moon. This rich, savoury delight has the thinnest of flour wrappings and combines the tastes of China and Italy to perfection with its filling of Sicilian shrimp meat and pork, carrots and celery. The hint of red glowing through the skin hints at the chef ’s unique take on this traditional Chinese morsel and tempts the eye, while the aromatic steam promises a taste sensation. (www.peninsula.com/hongkong)

“My favourite when I feel like something simple, light, refreshing but delicious is Caprese at Felix.

Felix Chef Yoshiharu Kaji intelligently uses a myriad of tomatoes for this dish, including sliced Amela tomatoes from Japan, heirloom tomatoes to make a jelly, Roma sun-dried tomatoes, tomato chips and micro tomatoes. Accompanying all these tomatoes is mozzarella cheese, reduced balsamic vinegar and terry olive oil aged over a hundred years. This dish is unique with an amazing presentation and the freshest taste.”

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The A–List

HONG KONG

Creative Sashimi at Hanabi Named after the Japanese word for streaming fireworks, Hanabi strives to bring explosive flavours and memorable modern Japanese cuisine to deliver an unforgettable experience. Applying modern innovations to intricate Japanese traditional flavours and methods, Hanabi’s kitchen produces exciting, contemporary dishes based upon old favourites. Reinventing a cornerstone of Japanese cuisine is Hanabi’s Creative Sashimi. Unlike typical sashimi, this dish is reimagined and extravagantly presented in a multi-tiered arrangement. Daily caught jetfresh Japanese fatty tuna is the centrepiece of this creation and is topped with the finest caviar imported from Denmark. This is served alongside a Hokkaido oyster that has been smoked for hours with apple wood and covered in a homemade yuzu miso to enrich its freshness. (www.hanabi.knutsfordbyprivegroup.hk)

Smoked Eel, Cured Foie Gras, Spiced Orange, Puffed Rice & Unagi Sauce at Aberdeen Street Social The fabulous Aberdeen Street Social is the third collaboration in Hong Kong between Michelin-star Chef Jason Atherton and entrepreneur Yenn Wong, the founder of the JIA Group. Located in a 1950’s twostoreyed building within PMQ , the new landmark of Hong Kong’s creative ecology, at SoHo in Central it offers diners a menu of creative takes on British comfort favourites, a selection of delicious desserts to share, bar bites and, with some of the best cocktails in town served until late, it is the perfect spot for all-day casual dining, afternoon tea and pre or post-dinner drinks. The dish of choice is the beautifully presented smoked eel and cured foie gras. Rich in flavour, the spiced orange and unagi sauce balances the strong taste of the smoked eel and cured foie gras to perfection making this one of Hong Kong’s finest, if not unexpected, plates. (www.aberdeenstreetsocial.hk/)

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exquisite wine pairing

The Spirit of Lafite

aTradition of Excellence From the sunny shores of Bali to the cool crisp climate of France's revered wine region, Exquisite Taste travels to Bordeaux to meet Domaines Barons de Rothschild export director, Michel NÊgrier, and to taste the world-famous wines from Château Lafite.

By Lenny M. T

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enowned as the wine capital of the world, Bordeaux in France is home to some of the finest wines in the industry. With an ideal geographical location, steady climate and rich soils that are quite simply made for growing the perfect grape, Bordeaux is the crème de la crème of the world's wine destinations.

So last month, Exquisite Taste swapped the sunny shores of Bali for the cool climates of France to explore this revered wine region and the legendary vineyards of one of Bordeaux's most famous and historical wine producers, Château Lafite.

A pioneer of Bordeaux wines and the first château of the Domaines Barons de Rothschild group, Château Lafite boasts a rich history and wine-growing traditions that have been handed down through five

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generations. It was the first château acquired by the famous Rothschild family in 1868 and inspires and guides the wine growing practices at various vineyards in the region.

Sweeping across the Bordeaux horizon, the Château Lafite vineyard consists of three main areas: the hillsides around the château, the adjacent Carruades plateau to the west, and 4.5 hectares in neighbouring Saint Estèphe producing Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot grape varieties.

In between sipping on hundred-year-old vintages and exploring the expansive cellars that house 2,200 barrels, we caught up with Domaines Barons de Rothschild export director Michel Négrier to talk wine tasting, global wine markets and what it takes to make it in the industry.

: You've been in the wine business for most of your career, spanning Europe, Asia-Pacific and Latin America. How did you come to develop such a strong passion for the industry?

The wine industry is a fantastic industry to work in. Wine is very special because behind the product is a story, and behind the story there are great people. When you work within this industry you meet the people that make the product, and you meet people that live for wine - people who share the same passion as you. Once you start working in this industry, you will never want to leave. : You studied Sensorial Analysis at the Bordeaux faculty of Oenology. This sounds incredibly interesting, can you tell us more about what you learned and how this helped you throughout your career?

The faculty of Oenology in Bordeaux is famous for creating a full understanding of wines as a whole; how to taste properly, how to look at and compare wine, explore the culture of wine and the pleasure of wine tasting – you really get to know all different aspects of the profession, something you really need to explore before you start working within the industry. It's not just about your own wines, but about all wines in general. For instance, we once tasted wine from a blackened glass to disguise the colour of the wine.

They showed us three glasses and we had to guess if it was rose, red or white. You might think this would be an easy task, but without the use of your eyes it's actually quite difficult. It really taught us the importance of using our nose in wine tasting and to concentrate our senses on subtle notes and aromas.

: After years of experience around the globe, you have returned to France to work in the world's most revered wine region.

What brought you to Bordeaux?

Being from Paris, I love France. The culture, quality of life, food, people and landscapes are just exceptional. So I moved my family to Bordeaux when I joined Château Lafite and Domaines Barons de Rothschild. To have a great job in this fantastic company in one of the world's finest wine regions and to live again in France – it was an offer I couldn't refuse. : Château Lafite was brought by the Rothschild family back in the 17th century. How has this impacted Lafite wines?

Historically, Château Lafite is one of the top Bordeaux wines in the world. In 1855,

Château Lafite was one of the first Bordeaux châteaux to receive First Growth status - the highest ranking wine classification from the French government. By 1868 it was brought by the Rothschild family. They respect everything about the château - they respect the terroir, the people, they invest their time and effort and they want to grow. They have made Château Lafite even more famous and an even more fabulous estate. The company owns three other estates - two properties in South America, one in the South of France (Château D’Aussieres) and now they are starting a project in China, so Domaines Barons Rothschild is no longer a Bordeauxonly wine, but a growing global company. : You've been at the forefront of the industry for over two decades. How have you seen the global wine market change and develop over the years?

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“Once you start working in this industry, you will never want to leave.”

It has been fascinating to see the growth of wine all over the world in the past 20 years.

Not just for entry-level wines, but for premium and expensive wines, too. I think the reason for this is, when an economy grows, the people have the means to enjoy life. They are able to look at their lifestyles and make a choice.

Those who understand and are interested in wine then begin to explore the culture further.

It's not to show off, but to discover. To be surprised by new tastes and flavours. : What do you think of the current wine market in Asia, in particular in Indonesia, and how does the region fare in the global strategy for Château Lafite wines?

I think Indonesia is already a very interesting market for Domaines de Barons Rothschild because right now we have different wines that please the palate of Indonesian consumers wines with a bit of spice to them. However, wines are still expensive in Indonesia because of tax, and the lifestyle is still quite different.

But if I look at what happened in so many other Asian markets, the trend over the next five to 15 years is looking very promising for the young consumer. Ten years ago in Asia, the number one wine market was Japan, but now it is China. Tomorrow it might be Indonesia since Indonesians like their food and they are open minded. But you never know, the market is changing so fast. : So what's your plan for tackling the Indonesian market?

We need to grow our distribution by providing more opportunities for hotels, restaurants and shops to stock our wines. In China we have different prices for different types of consumption. If you are young and cannot afford to buy Lafite's signature Pauillac wines, you can try the Domaines Barons de Rothschild wines from Chile. Or if you have a little more to spend, we also have wines like Caro and Château D’Aussieres. We have a lot of variety for different occasions. : So what's your favourite Château Lafite wine?

I don't have just one favourite because a fantastic surprise with Château Lafite is that even if you taste a bottle today, let's say the Château Lafite 1990 - which was very good - you can taste the same bottle next year 96

and it will be very different. Every vintage develops year by year. So you cannot say you only like this year or that, because they are ever-changing. Of course, some vintages are more famous than others, like the 1990, 1996, 2005 and 2009, but the pleasure of drinking Château Lafite changes throughout your life, because what we drink now will be different in five years, or ten. The same vintage, but with very different pleasures.

2009. Those five years are already considered some of the best years in history, all within a 10-year time span. So, whether you choose to invest in a very old vintage, or try one of the younger vintages, you can still find a fantastic bottle for different occasions.

: Beyond the famous vintage bottles, what have been the best years for Château Lafite wines? Which ones should our readers look out for?

First you have to love the product. In any industry you must love what you work for.

Second, you need to learn, and when it comes to wine it's a lifelong lesson. You can't study wine for one year and suddenly know everything. Even for me after 20 years, I'm still learning. Third, you need to be openminded to other cultures. Wine is not about France, Italy or the US. It's about all cultures.

My advice is to either invest in a very special vintage to keep for a long time – to open for children or grandchildren – or to try other younger vintages. In our cellar we have very old wines from as far back as 1874 – almost 150 years old – that you can still drink today, whilst at the same time we have some fantastic younger vintages, too. If you look back at Château Lafite's collection over the past 100 years there are more than 20 or 30 vintages that have been exceptional. Yet, in just the last 10 years alone there have been many exceptional bottles in a short space of time, including the 2000, 2003, 2005, 2008 and

: And finally, what advice would you give to wine enthusiasts trying to make a career in the industry?

And finally, you should love food because wine is a wonderful match with food. If you like to experience different cuisines, no doubt you like to travel. What you taste in Mexico, Japan or France is all very different, and the wines that go with them change also. It's a wonderful journey to be a part of. (www.lafite.com)

CARO 2010

TOP PICKS

Colour: Intense, deep red with fine hints of purple.

Nose: Offers pleasant aromas of red and dark fruit, with redcurrants, blackcurrant and an aftertaste of mint and cedar. The bouquet fills out with notes of vanilla, spices and mocha, characteristic of French oak.

Palate: This is a dense, complex wine with good tannic structure, good length and a full mid palate. The lingering finesse of the tannins gives the wine good length and a pleasant, soft mouth feel. Deep, aromatic and complex with very appealing intense fruit, but is yet to reach its peak.

CHÂTEAU D’AUSSIERES 2010 Colour: Superb, deep and dark.

Nose: With just a hint of woodiness and vanilla, the maturing notes are already perfectly integrated. The nose develops a blend of black fruit dominated by fresh blackberries.

Palate: The attack is fresh and rather mild, but the wine evolves quickly in the mouth developing an excellent richness, typical of the great vintages at Aussières. The remarkably long finish is well supported by ripe, elegant and precise tannins.

LOS VASCOS CABERNET SAUVIGNON 2012 Colour: Beautiful ruby red.

Nose: Opens with intense notes of fresh red fruit, such as cherries and strawberries, lightly underscored with aromas of thyme, bay and mint.

Palate: Superb volume with soft yet well-defined tannins. A wine with a fine balance of fruit.

LEGENDE BORDEAUX ROUGE 2011 Colour: Medium intensity crimson.

Nose: Aromatic and complex, blending woody notes (vanilla, toast and smoke) with aromas of red fruit and liquorice.

Palate: Full-bodied and harmonious. Plenty of freshness and intense red fruit flavours with a hint of candied liquorice on the finish.

LEGENDE PAUILLAC 2010 Colour: Very deep crimson.

Nose: Classically elegant combining spicy aromas (vanilla and liquorice) with subtle oak and mocha hints. After aeration, the nose opens up to reveal menthol and dried flower aromas.

Palate: A powerful, well-structured wine with dense, silky tannins and a long, fresh finish with hints of menthol.

LEGENDE BORDEAUX BLANC 2013 Colour: Bright straw colour with glints of gold.

Nose: Intense and elegant, combining aromas of citrus (lime and grapefruit) and exotic passion fruit with mineral notes.

Palate: Very pleasing and voluptuous; a lively, fresh finish with intense fruity aromas.

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TheWine Charming and humble, Charles Thomas is sure to enjoy a very bright future and continuous success in Asia’s growing wine industry.

By Divya Pridhnani

B

orn in Burgundy, France, to a family owning vineyards in esteemed white wine areas such as Meursault and Puligny Montrachet, Charles Thomas was exposed to the wine industry at a very young age. Eventually, he decided to head to Asia and was based for several years in Shanghai, Beijing, Singapore and Hong Kong, before recently settling down in Bordeaux. Given his extensive knowledge and experience in the Asian market, he is now the Asia Pacific business development director for Cos d’Estournel. : First of all, thank you for giving us your time today. If you don’t mind, could you tell us a little bit about Chateau Cos d’Estournel?

A: We have a unique history because two centuries ago we were the first wine to be sold in India, which also became our first link to Asia. Our founder spent about five years in the country selling our wine to the maharajas (Indian kings) and other prominent people. So when he went back to Bordeaux, he wanted to pay tribute to India and designed the entire Chateau like a maharaja’s palace. More than this, we have amazing vineyards and terroir that can produce long-lasting wines, mainly from old cabernet sauvignon vines and merlot that add some elegant touches to the wine. Also, to further respect our terroir, our owner Michel Reybier had the vision to implement a new cellar in 2008 that uses the natural flow of gravity instead of the usual pumps to produce our wines. : You have worked and travelled in various parts of the world, especially around Asia. How has the global market

and trends in the industry in Asia changed over the years?

A: Recently, the luxury market in China has decreased due to the new government.

Also, the country is overflowing with stocks of wine because previously all the merchants rushed to China when the market was still booming. So, China has been a little difficult for the last five years, but it is still a strong and mature market that is on the verge of recovery. However, we have emerging markets such as Vietnam, Malaysia, Indonesia and the Philippines to focus on. Both types of market currently require different approaches due to their differing buying power and status in the industry; for example, the emerging markets will first require the development of brand awareness before focusing on sales, unlike in the mature markets. : What do you think about Indonesia’s current wine market and how are we significant in the global strategy for Chateau Cos d’ Estournel?

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A: Indonesia is quite a new market for us but we are very confident that the market here, especially in cities like Jakarta and Surabaya, is growing. Regardless,only a small proportion of the population is currently interested in wine, I can still see the overall changes, which are very encouraging.

Recently, many hotels, restaurants and other venues in Indonesia have begun to trust the industry and give more importance to wines.

is 35 years old, while the first one is about 50 to 60 years old, so we don’t really decide based on the age but instead from the outcome of the soil.

: How has your experience in dealing with shifting trends and developing markets helped you grow in a professional as well as personal manner?

: Which bottles of Chateau Cos d’ Estournel wine would you like to recommend to our readers right now?

A: I have been working in the wine industry for 10 years and have noticed that the consuming habits of each country are very different from one another. This has made me more adaptable towards diversed markets, especially in Asia, which is developing rapidly. I want to be able to carry our flag around in a more sustainable way so I’ve learnt to keep evolving and take time to reflect on the market.

A: All of our products are available in Indonesia, especially the different vintage red wines of Cos d’ Estrounel and Les Padoges de Cos from the St. Estephe appellation and Goulée from the Medoc appellation.

A: A lot of people have different preferences, some people prefer more aromatic or fruity wines, while some prefer old flavours such as woody, mushroom and so on. Hence, I will recommend two vintages that are different from each other; first is the 1989 because it is still fresh despite being almost 30 years old, with complex and mature flavours, while the other one is the 2008 because it is the first year we used our new gravitational method to produce the wines and it is more red fruits forward due to the young age of the wine.

: I understand that only wines from vines over 20 years old have the name of Château Cos d’Estournel. Is that true?

And if yes, why so?

: You have been involved in a chateau that produces some of the finest old-world wines, but what is your take on new-world wines?

A: Well, we don’t really select from the age of the vines but mostly from the soil. We divide our vineyards into several different parcels to know exactly the type of soil we have, and then plant the right grape, like cabernet sauvignon, merlot, petit verdot and others. Next we decide on the best parcels to go to the first or second label accordingly.

The average age of vine for the second label

A: The new world certainly produces very good wines but they are also very strong in marketing. It is more about brand building.

I do enjoy the new-world wines from Australia, South Africa, New Zealand and other countries but I prefer old and raw wine from France and Italy. In terms of marketing, these brands are way above us.

: And can you maybe elaborate on some of the core products available in the domestic market today?

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: On a personal level, what do you do to unwind when you get the chance?

A: You know, I have the perfect job because it allows me to do what I love, which is drinking wine and travelling. When I get the chance, I spend time discovering new wines and go for tastings with my friends. It is simply the perfect combination. : And finally, what is your favourite dish to pair with one of Chateau Cos d’ Estournel’s excellent wines?

A: In France, I love having it with lamb.

But recently, I have tried it with local spicy food in China and Indonesia, to my surprise it is pairing pretty well, especially with Indonesian fried rice. (www.estournel.com)

exquisite wine pairing

Producing

The Finest Wines For Decades

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Just like fine wine, Aymar de Baillenx, chairman of the management committee of Château Beychevelle, a Saint-Julien Cru Classé, only gets better with age.

By Divya Pridhnani

B

eing involved in the industry for more than two decades, Aymar de Baillenx remains a humble man, who believes that the quality of wine and the labels he has represented throughout his career ought to be credited first for his tremendous success. He has been the chief executive officer of Barrière Frères, one of the leading négociants of Grands Crus in Bordeaux since 1990 and of Château Beaumont, a Haut-Médoc Cru Bourgeois, as well as the Honorary Consul for Hungary in Bordeaux since 2003. : First of all, thank you for giving us your time today. If you don’t mind, could you tell us a little bit about Château Beychevelle? What’s the story behind the unique Château Beychevelle label?

A: Château Beychevelle is probably one of the most famous properties in the Bordeaux area. In old broken French, “beychevelle” means to “lower the sail”.

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About five centuries ago, the proprietor of Beychevelle, which is located right next to the sea, was a powerful duke, an intimate friend of the king and the commander-inchief of the French royal navy, also known as the Grand Admiral. So the law back in the day was that all boats that passed by the château in Bordeaux had to lower their sails to salute the Grand Admiral, hence the name and label of Château Beychevelle.

The blend of our wine is a traditional blend of the Bordeaux area, where the cabernet sauvignon is always pre-dominant but with a good portion of merlot, and two other grape varieties, particularly the petit verdot, which gives the colour and spices of the blend.

work with the best winemakers you can find in the market. And also, the devil is in the detail, so you have to care about every detail, every second, which is always different when you start from scratch with every vintage wine. I mean, we always have the opportunity to be the best and remain that way for a long time, so we must try our best to do so. : What do you think about Indonesia’s current wine market and how are we significant in the global strategy for Château Beychevelle?

: Could you share with us a little bit of your secret in successfully managing these massive vineyards for well over two decades?

A: The first time I came to Indonesia about 12 years ago, the market was still in its infancy but since then the market has been growing constantly and steadily. We want to be present in Jakarta because it is one of the major cities in the world that is constantly booming and trendy.

A: There is no secret. You have to keep investing a lot of money at the top of the wine industry, the latest technologies, and

: I understand you are also the chief executive officer of Barrière Frères and Château Beaumont. What is your

experience and take in managing the three Bordeaux wines. First time we had a tasting in Shanghai with my colleagues in the year brands?

2000, we only had 20 visitors. Fast forward 13 years later in the same venue, we had A: Well, Château Beycheville and Château 2,500 professionals lining up for tasting.

Beaumont are properties where we make Such a quick change in a short period of wines, while Barrière Frères is a wine time! merchant, so we sell virtually in every country in the world, hence there are a lot of differences. We have a large, talented and : The châteaux produce some of the experienced team based at the properties finest old-world Bordeaux wines in the that I count on while I raise the flag around region, but what are your views on newthe world. My aim is to pass these properties world wines? to the next generation in a better state compared with when I started to manage A: We love to have competition. It is a them 20 years ago. We need to remember different style, but some of our clients like that the most important factor is the brand. both new- and old-world wines. Also, we love to keep our production up-to-date, so we embrace the challenge. : Since graduating you have worked and travelled in various parts of the world.

How has the global market and trends in : What advice would you give to the industry changed over the years? developing winemakers trying to make a career in the wine industry?

A: It has totally changed in the last 15 years especially for the Chinese market, which A: They have to be hard workers and willing is now responsible for anywhere between to constantly learn the latest techniques.

35-40 percent of our export value for Most importantly, I recommend them to

be extremely humble and to remember that we are only behind the scenes, what should matter is the wine and brand. : On a lighter note, what do you do to unwind when you get the chance?

A: I have a house in the mountains between France and Spain where I go to ski or hike during the summer time. It is a very beautiful place to relax. And, you know, I want to keep in good shape. : Before we end, how did you come to develop such a strong passion for the business?

A: I think it is in my blood. These properties that produces wine don’t only belong to France but belong to the whole world, so I want the next generation to experience that and at the same time transmit my passion. It has always been this way for me. (www.beychevelle.com)

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THE ART OF PAIRING BY EQUIL

Top Quality Fizzies All of us undoubtedly enjoy sprucing up our beverages with fizzy water, especially when it comes to refreshingly non-simple selections such as cocktails or mocktails. But do you know that one kind of bubbly water works better than the others?

By Refa Koetin What makes it bubbly?

It is not uncommon to mistake soda water with sparkling water, or perceive them to be the same, but in reality, they have quite different properties. Before we start looking at soda water versus sparkling water, let’s understand why the different kinds of fizzy water exist. What distinguishes the different types of carbonated water, however, is what else is in the bottle, namely the drinking water and other ingredients.

Carbonated water — water into which carbon dioxide has been dissolved — is a broad term that encompasses all fizzy waters; it's used interchangeably with sparkling water and soda water. Within this category, there are several distinctions: seltzer, club soda, and soda water.

In contrast, sparkling natural mineral water such as EQUIL is water that contains only naturally occurring carbonation and minerals. Since it's bottled directly from a natural source, naturally it tends to be pricier and has a more delicate effervescence than other carbonated waters. For these reasons, it's typically enjoyed alone, rather than used as a drink mixer, but what most people need to know is that this kind of water makes for the perfect mixer.

Practical Difference By the definition above, sparkling natural mineral water seems like the clear winner, but rather than just gawking at theoretical statements, we visited a popular hangout bar in Mega Kuningan, Jakarta to test both fizzies and see which one we liked better, and for the sake of argument, we will compare the application on cocktails – a demanding beverage that often requires meticulous attention to ingredients, as well 104

as high-quality mixing water in order to create properly.

We enlisted the aid of Erikson, the head mixologist, who helped point out the difference between cocktails and mocktails made using soda water and sparkling natural mineral water. Upon

pointing the glass which contains too many inorganic substances that breaks down and binds other elements of the mocktail.

The left glass, however, displays how well The pictured cocktail contains heavy amount the natural sparkling water fuses with other organic elements, thus resulting in a of raspberries and lemon zest. If you recall more pleasing visuals, and more refreshing what we discussed about high-infusion flavours. of carbon dioxide, you’ll have no trouble inspection, the difference in some drinks was more apparent, while in others, careful observation was necessary.

This lemon-based cocktail has traces of acidity from the lime and tangerines, which are perfectly augmented by EQUIL natural sparkling water as it also preserves both taste and colouration, resulting on a more natural-looking, and tastier, beverage overall.

Which is better?

Now, let’s sum up the factual differences between soda water and sparkling water from our little experiment, shall we?

Soda Water • Ingredients: Drinking water and minerallike ingredients like sodium bicarbonate, sodium citrate, potassium sulfate, and disodium phosphate.

• Carbonation: Infused high-concentration carbon dioxide.

• Flavour: Palpable mineral-y tasting with substantially more bubbles.

Whisky is a very delicate substance. The rule of thumb when mixing whisky with water is to never overdo it. Due to infused carbonation, soda water wouldn’t be a connoisseur’s first choice. On the other hand, sparkling natural mineral water contains just enough natural properties to help expand the whisky, converting its strong punch to a gentle refreshing caress.

• Uses: Everyday drinking; cocktails; can be used interchangeably with some soft drinks.

• Uses: Everyday drinking; recommended for use in cocktails.

Sparkling Natural Mineral Water

If you prefer your cocktail smooth, extra fresh, less bubbly, and with more vivid colours, be sure to opt for sparkling natural mineral water for your mixing substance.

Moreover, sparkling natural mineral water makes for an excellent remedy to fight the heat and humidity in a tropical country such as Indonesia. Add a slice of lemon to your chilled EQUIL sparkling natural mineral water for instant refreshment straight out of the most pristine source of true natural mineral water. (www.equil-mineralwater.com)

• Ingredients: Natural spring or well water, bottled at the source, which may contain natural minerals like salts and sulfur compounds.

• Carbonation: Naturally-occurring carbonation due to earthy gases from the spring.

• Flavour: Highly refreshing and flows more naturally through most substances added to modern beverages.

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GOURMET | Jakarta

Welcome to the Newly

Reformed

Cassis KITCHEN From a fine-dining establishment serving authentic French cuisine to a “fun-dining� modern European restaurant geared towards foodies and fun-loving urbanites alike.

By Divya Pridhnani

Banana Chocolate Sphere

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Veal tenderloin

C

assis Kitchen presents a new concept with its revamped atmosphere and menu aimed towards the everyday lifestyle experience and Jakarta’s downtown professionals looking for a place to blow off some steam.

The ambience at Cassis Kitchen invokes a rustic and casual feel with a brush of elegance, featuring an indoor space divided into several dining sections and a sheltered outdoor lounge, both complete with a bar.

In addition, the glass walls and upbeat breezy music bring a more chilled-out vibe to the establishment, making it perfect for friendly gatherings.

Given the A-grade service and new Executive Chef Nick Rada’s mesmerising creation of innovative European dishes, I was more than fortunate to experience it first-hand.

To my delighted surprise, each guest was welcomed with a complimentary glass bowl of blackcurrant granita, which instantly freshened up the system and stimulated the taste buds from the very first bite.

Next on the menu was the Foie Gras Duo; an amped-up version of Cassis

Blackcurrant granita

Kitchen’s former legacy. This dish consists of succulent duck liver cooked in two contrasting styles; pan-seared and mousse.

The tender, pan-seared foie gras is placed on top of a vanilla brioche bun and caramelised apples, with sweet and tangy blackcurrant sauce. While, the creamy, airy and rich mousse, pureed with port, marsala and spices, is paired with white grape chutney and warm toasted bread. Both styles reveal an absolutely delicious and balanced combination of sweet, sour and savoury flavours.

Remaining on the poultry bandwagon, was the caramelised duck with crisp, golden slices of duck breast, settled on a bed of sautéed potato gnocchi, asparagus tips and wild mushrooms. The duck is combined with Argentinian chimmi churri sauce, which enhances with its salty and acidic flavour.

One of the signature dishes at Cassis Kitchen is the veal tenderloin cooked sous vide; the meat is sealed in an airtight packet and slow cooked in water to keep the juices locked in and the meat evenly cooked. With a quick additional sear, the veal is then served with buttery potato puree, sautéed Tuscan kale, shimeji mushrooms and smoked pork, and finally,

garnished with shaved garlic and drizzled with natural jus.

Meanwhile, dessert lovers should brace themselves for the oh-so-yummy banana chocolate sphere. This fun take on a banana split consists of a chocolate sphere shell filled with caramelised banana, fresh whipped cream and banana ice-cream, set on a crunchy chocolate base. Then comes the salted caramel hot sauce; behold as it stunningly melts away the sphere and forms a delicious pool of caramel and chocolate to dig into. Another innovative and to-die-for dessert is the first-ever Oreo cookie ice-cream sandwiches.

Before closing the gastronomic journey at Cassis Kitchen, guests were treated with another complimentary surprise; a cotton candy stick. Without a doubt, I went home feeling wonderfully nostalgic and content.

Cassis Kitchen serves lunch from 12PM to 2.30PM and dinner from 6PM to 11PM on Mondays through Fridays, while at the weekend lunch is served starting from 11AM. Additionally, the bar is open daily till midnight. (www. cassiskitchen.com)

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GOURMET | Jakarta

A Pi e ce o f Mediterr anean Goodness

Foie gras with cognac onion confit and arugula

Come get your unique taste of the Mediterranean and then some at Javanegra Gourmet Atelier, where Chef Andrea Peresthu himself will delight you with his travel stories and exciting experiences in a cosy ambience over hearty food and fine wine.

By Refa Koetin

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El buey beef with persian blue salt and provence virgin olive oil

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Burrata cheese with pipirana

ince he was 7 years old, Andrea Peresthu has been in love with the affairs of the kitchen.

He spent most of his youth and early adult life roaming through numerous countries in Europe, which made him a prominent professor of urban planning. Aside from working hard in his discipline, Andrea used his vast travelling experience to also enrich his culinary knowledge. Having stayed and lived in countries like Spain, Italy, Belgium and many others, he picked up the culinary essence of each country he visited and kept expanding his knowledge and passion for cooking.

can hand-pick their own coffee to be brewed at the restaurant or be taken away.

Farther inside is an open kitchen dining area styled with ample wooden touches and a humble, neat interior to exude a very homey and welcoming ambience.

At the pinnacle of his success as a professor, Chef Andrea decided to pursue his passion in the gastronomic realm. After having established his own coffee plantation, Javanegra, in 2009, Chef Andrea became a full-time coffee roaster and chef in 2012 on the second floor of what is now the Javanegra Gourmet Atelier restaurant building located in Kebayoran Baru.

The second dish is an elegant foie gras sourced directly from Château Lafite, served with black Hawaiian salt, white truffle honey with onion confit and marinated in Armagnac brandy sauce for about four hours. The dish originates from a very small village near Treviso and at Javanegra Gourmet Atelier it is served precisely like the original, with arugula (rocket leaves) and slightly sweet balsamic vinegar. Upon tasting, the onion confit, arugula and balsamic vinegar set up an

The front of the restaurant is a very sophisticated coffee stall at which guests

To start off, Chef Andrea prepared an Italian burrata with pipirana, served in the chef’s own Andalusian style – balancing out the plain creaminess of the cheese with herbs and assorted vegetables. The result is a fresh take that emphasizes a broader palate by adding a tinge of acidity instead of just the regular flavours of the burrata cheese.

imaginary, framed palate upon which the tender and juicy foie gras is highlighted as the focal point akin to an expensive painting at the centre of the canvas.

As the main course of the session, Chef Andrea dished out el buey beef with Persian blue salt and Provence virgin olive oil. Originating from the northern part of Spain, the beef is served rare, which is evident when I look at the ravishingly red colour of the insides. As the Provence virgin olive is poured onto the sliced beef, the reddish texture gets a certain glaze that makes it all the more desirable. The first bite reveals a fresh juiciness and distinct richness. Balanced by the visible Persian blue salt, each serving pampers your taste buds with the very essence of rich protein.

The dish is served in a very honest and simple way, with very few carbs and just enough variety of vegetables – nothing to distract from the already delicious cut and cooking of the beef. This particular cooking method speaks a lot about Chef Andrea’s masterful technique in preparing and perfecting this dish. (www.javanegragourmet.com)

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GOURMET | Jakarta

Sushi Galore Located on the edge of a secluded neighbourhood, Muara Baru Port in North Jakarta, is Jakarta’s hidden seafood haven known as Sushi Masa.

By Divya Pridhnani

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Combo mariawase

Assorted sushi

S

erving authentic Japanese cuisine, Sushi Masa has become one of the most recognized Japanese restaurants in Jakarta, all thanks to its unusual location and unwavering quality. Muara Baru Port is an area packed with warehouses and fish markets, which is an unlikely spot for a restaurant to be established. However, breaking all barriers, guests will be delighted to find Sushi Masa, an elegant and lively restaurant located on the third floor of an isolated building set beside the seafront.

Due to its location, the restaurant has a marvellous advantage in receiving the freshest of all types of seafood. Moreover, many of the ingredients served at the restaurant are imported from the famous Tsukiji market in Japan and from Norway twice a week, maintaining the highest

quality and freshness of every dish served. Thus, Sushi Masa guarantees an immaculate level of authentic Japanese cuisine fashioned with an emphasis on natural beauty and the seasons, allowing guests to indulge in a fine balance of subtlety and simplicity complemented by the unique flavours found in each season.

The homey yet stylish restaurant features sophisticated wooden panels, private dining areas, Japanese-style ornaments, as well as an open sushi bar where an incredibly skilful Japanese chef prepares sashimi behind the counter with superb knifemanship.

Be sure to experience some of Sushi Masa’s most sought-after authentic yet innovative Japanese delicacies including the tantalising and incredibly fresh saba shioyaki served with shoyu and a masterfully diced daikon ball, as well as

the extensive list of well-known sushi, sashimi, makimono, sweet crustaceans and live shellfish. The choice of grilled, cooked and deep-fried goodness is only the beginning of your delectable experience.

Sushi Masa guarantees all guests will experience premium quality and freshness, thus making your journey through the remote area of Muara Baru exclusively to visit this unique restaurant all the more worthwhile and unforgettable.

The restaurant opens its doors every Tuesday to Sunday for lunch from 12PM to 2PM and dinner from 6PM to 10PM. (www.about.me/sushi.masa)

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GOURMET | Bali

A

Culinary Gem

Parisian boutique design meets gourmet British classics at Jemme - Bali's beloved dining space with added sparkle.

J

emme is perhaps one of Bali's best-kept secrets. Though the restaurant sits on Seminyak's stylish Petitenget strip and has long been renowned for its sublime Sunday and Wednesday roasts and boutique jewellery collection, few realise that this elegant multi-faceted establishment also serves a scrumptious all-day menu throughout the week, too.

Taking home-cooked British classics and elevating them to five-star standards, Jemme's menu makes the most of seasonfresh produce and contemporary kitchen tricks. Hearty and wholesome dishes are 112

By Louise N. reminiscent of a gourmet bistro you might find in the countryside of Oxfordshire, whilst the dining room's glamorous design, with its glimmering chandeliers and luscious purple hues, transports you to the finest boutique restaurants in the swanky fashion districts of Paris – the only giveaway being the emerald green rice fields out yonder.

With this refined European vibe, a lunch or dinner at Jemme is best started with designer cocktails and fine wine from the lavish, diamond-studded lounge area. Both the Apple Martini and Cosmopolitan here are the best versions we've found on the

island, and the sumptuous velvet sofas sprinkled around the bar are just close enough to the dining room to inspire a growing appetite.

The aromatic scent of simmering lobster finally tempts us to our gleaming glasstop dining table. A mixed plate of entrees arrives first, showcasing seven of the menu's bestselling starters. There's a finely sliced beef carpaccio with pine nuts and radish, a garlicky portobello mushroom lightly grilled with parmesan, and deep fried cod “popcorn” that's perfectly crispy on the outside and soft and crumbly on the inside. There's also the Onion Cappuccino

Roast dinner

Shot - a house specialty that sees smooth and sweet caramelised onion soup served in a shot glass. This intriguing creation has an undeniable coffee-like flavour, created only from the smokiness of gently cooked onion, with no coffee in sight.

A golden dome of parmesan-crusted macaroni and cheese comes next, intensely infused by the sweet and earthy aromas of black summer truffles that waft through the dining room. Served with a side of sautéed asparagus and fresh watercress, the dish perfectly captures the British gastropub trend that manages to transform classic home-style dishes into delicate gourmet creations.

Truffle macaroni cheese

The same can be said for the classic Cumberland pie made with hearty lean beef and buttered vegetables, or the roasted lamb cutlets with a garlic and rosemary crust and served with a creamy potato gratin. Jemme's farm-to-table concept also sees local free-range roast chicken stuffed with a shitake mushroom filling, and a sticky pork belly that's topped with caramelised chilli and a crunchy green apple and ginger salad.

With just enough space for dessert, we finish the meal as we once began: with a tasting plate of the seven most popular creations. There's a moist chocolate mud pudding lathered in homemade caramel,

∙ Evening Elegance ∙ Each night at Jemme, the dining room comes alive to the sound of classical and contemporary jazz played on the restaurant's gorgeous baby grand piano. Swing by from Monday through Thursday and also enjoy two-for-one on Jemme's classic and creative cocktails all day and night. a tangy citrus pannacotta with crème anglaise and a piquant lemon tart with a passion fruit coulis. It's Europe in Bali, just with added sparkle. (www.jemmebali.com)

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GOURMET | Bali

Coastal – C r e at i on s – Located just steps away from the rolling Indian Ocean, the newly opened and highly anticipated Azul Beach Club entices dedicated foodies with a bold and creative culinary vision.

By Jake Fredericks

Azul cesar salad

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Red snapper

T

hree levels of intricately arranged bamboo architecture arrest the gaze of a casual passer-by. Looking right at home among the towering palms that line the coast, Azul Beach Club not only fits in gorgeously with the beautiful white sands of Bali, but armed with an impressively inventive set of dining and cocktail menus, it has become a shining new addition to the island’s flourishing gourmand lifestyle as well.

Outfitted with cooking technologies from around the world, including an Indian tandoor oven and an advanced anti-griddle, Azul’s specially designed open kitchen is helmed by Executive Chef Arief Wicaksono.

Given full creative culinary control, Chef Arief has drawn on his vast international culinary experience to craft imaginative dishes inspired by the world’s best costal cuisines. The ingredients are almost all locally and sustainably sourced and some

Beach club fashioned

are prepared in the kitchen’s high-tech food lab outfitted with the latest culinary gadgets.

together to make this dish not only visually striking, but also wonderfully orchestrated in regard to flavour.

After dinner, enjoy the darkening starfilled skies and the sound of crashing waves with a creative cocktail designed by the critically acclaimed Mixultant Joseph Boroski. Taking classic cocktails to an entirely new level, Joseph has harnessed the power of ultrasonic blending technology to unlock the hidden potentials of liqueurs and ingredients. For dessert, indulge in a remarkable berry cheesecake dessert cocktail crafted by combining house-infused vanilla vodka, fresh berries, hibiscus grenadine and a special As night falls, savour a sumptuous lamb loin cheesecake vodka espuma made by sonically integrating vodka with an actual slice of from Azul’s unique dinner menu. Tender cheesecake. and wonderfully seasoned, the lamb is served alongside a brilliant pumpkin mash Or perhaps, if you are not that thirsty, and a sweet, but spiced, date and pistachio you would prefer inhaling your beverage blend moulded into an elegant truffle.

Together these very different flavours come instead – Azul’s Caribbean vapour cocktail The cuisine of Azul is refined but playful and particularly underscores technique – in fact the dining menu is organised not in the traditional manner emphasising courses, but by cooking method. Fascinating dishes grace every corner of the menu; for lunch, begin with a delicate Azul Caesar salad.

Meticulously arranged sprigs of baby romaine lettuce are graced with anchovies and a creamy homemade dressing that is balanced by the saltiness of dehydrated prosciutto.

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Lamb loin

San juan mojito

allows you to do just that. Served in a specially designed, hand-crafted vessel, this unique cocktail is unlike any other. Breathe in the combined flavours of aged rum, banana liqueur and Grand Marnier to truly experience the tropical, surprising and avant-garde atmosphere of Azul Beach Club.

With over 30 years of worldly culinary experience, Executive Chef, Arief Wicaksono now dreams up delicious and creative dishes at the helm of Azul's vibrant kitchen. After a delicious and exciting meal, our editor had the opportunity to speak with Chef Arief and get some insight into the culinary philosophy that drives Azul Beach Club.

The dishes are simple with unique flavours and colours that are not only a pleasure to the eyes but also a pleasure to eat. We also make use of enticing aromatics at Azul that make all the food more inviting to eat and make you savour each bite.

Apart from that, all of the food at Azul could never be complete without the talented chefs who pour all of their heart into each dish. : Where do you find inspiration for new creations?

: In your opinion, what makes the cuisine of Azul Beach club special?

A: I have always looked outside the box for inspiration, whether that was in a faraway land, a new ingredient, a new cooking A: The Azul concept is global coastal cuisine method, or a visiting chef. which serves a combination food from all around the world including French, I always challenge myself to create something Spanish, and Asian fusion dishes. We use different. Just like fashion, the culinary organic ingredients in all of our dishes and world follows changing trends – reading the like to incorporate fresh herbs from our right books and sharing with colleagues has own small farm. greatly help me with my creations.

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: Can you please describe some of the special aspects of your kitchen?

A: Apart from the great teamwork, Azul has a lively open kitchen with unique equipment, like our amazing charcoal tandoori oven. : Which dish at the restaurant is your favourite? Can you provide us some background on the dish’s beginnings and preparation?

A: My favourite dish at Azul is the Wagyu rump tandoori with takesumi naan bread.

This dish is very rich in flavour and is richly spiced and aromatic – these complex flavours were inspired by my time working in Dubai. The tenderness of local Wagyu compares with the bamboo charcoal naan bread. Not to mention that the bamboo charcoal is a perfect detox for your body and is great for your health. (www.azulbali.com)

Chilled Norwegian trout confit, slow poached baby fennel, citrus caviar, dill emulsion and pistachio touille with edible flower.

Serves 10

Ocean Trout Ingredients: • 600 g ocean trout • 500 g sea salt • 5 g lemon zest

• 5 g lime zest • 50 g black pepper • 5 g fresh dill

• 100 g sugar • 500 ml olive oil • 300 g baby fennel bulb

Method: • Skin, de-bone and fillet trout.

• Marinate trout with sea salt, lemon zest, lime zest, black pepper, dill and sugar for approximately 30 minutes in the refrigerator.

• Remove from fridge, clean with iced water and tightly wrap with cling film (try to make into a round shape) and refrigerate for two to three hours.

Remove trout and cut slices around 40 g each.

• Place the trout and olive oil into vacuum bags and steam in combi oven or sous vide at 57°C for 20 minutes. Remove the trout from vacuum bag and chill.

• Slice baby fennel into thin slices. Heat olive oil to about 62°C. Place fennel in oil and poach for 40 to 45 minutes. Remove fennel from the oil and let it cool. Marinate with salt and pepper.

Dill Emulsion Ingredients: • 200 g dill • 30 ml milk • 30 ml mineral water • 3 g salt

• 100 g crème fraiche • 5 g alginate • 1 l mineral water

Method: • Blanch dill for two minutes, then place in iced water. Blend dill in food processor with milk, water and salt. Strain mixture.

• Mix the dill base together with crème fraiche.

Be gentle but mix well.

• Mix alginate and mineral water, keeping mixture chilled. Take one spoonful of dill mixture and slowly put into the alginate bath. Leave for three minutes, then gently remove with a spoon and transfer to iced water. Keep cool until ready to serve.

Citrus Caviar Ingredients: • 250 ml fresh orange juice • 50 ml fresh lemon juice

• 25 ml fresh lime juice • 50 ml yuzu • 2 g gluco

• 2 g xantana • 5 g alginate • 1 l mineral water

Method: • Combine all the juices in a saucepan and reduce until there is about 250 ml of liquid.

• Chill juice.

• Blend citrus juice, gluco and xantana with a hand blender. Set aside for two hours.

• Mix alginate and mineral water, keeping mixture chilled.

• Transfer citrus mixture to a squeeze bottle and drip slowly and gently into the alginate bath to form the caviar.

• Leave for three minutes, then gently remove with a spoon and transfer to cold water.

Pistachio Touille Ingredients: • 80 g egg whites • 100 g butter • 2 g sugar • 5 g pistachio paste • 1 g salt • 20 g pistachios • 75 g plain flour, sifted

Purple Sea Salt Ingredients: • 250 ml red wine • 500 g sea salt

Method: • Preheat oven to 180°C. Beat the egg whites, sugar and salt with electric mixer. Add sifted flour and mix well. Add butter and pistachio paste.

• Pour onto an oven tray and sprinkle the pistachio nuts evenly over the mix. Place tray in oven for approximately ten minutes or until touille turns golden brown. Remove from oven and let cool.

Method: Place red wine in saucepan over low heat for about 30 minutes or until reduced. Combine red wine reduction with sea salt and lay mixture out on a tray. Leave to dry at room temperature for at least 24 hours. Once dry, crush to create the purple salt.

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GOURMET | Bali

Ubud FOod - Festival -

At May 27th to May 29th 2016, the second UFF focuses on the concept of local produce and its place in the blooming culinary scene in Indonesia.

By Christian Galbraith

A

the UFF, Janet DeNeefe. “The enthusiasm of the local and international culinary community was so overwhelming; there wasn’t really any question about whether we’d bring the festival back for a second year.”

“If there was one lesson we learned from the 2015 Ubud Food Festival, it’s that the hunger is real,” said founder and director of

This year’s three-day event will open on 27th May and focuses upon the incredible diversity of the Indonesian archipelago and its bounty of culinary riches. As well as uncovering some unique gastronomic traditions through its forums, visits and debates, there will be cooking demonstrations, hands-on workshops,

fter successfully attracting over 6,500 visitors to its outstanding inaugural event in 2015, the Ubud Food Festival (UFF) returns to Bali in late May and the organisers promise it will be crammed with even of more of the exciting experiences that made last year such a draw for local and international chefs, the media and gastronomists from all around the globe.

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master-classes and special events held in some of Ubud’s most celebrated restaurants throughout each day.

The festival program is built around the concept of go local, and showcases local produce, local talent and even challenges renowned international chefs to get creative with the best of what Indonesia has to offer. The full exciting threeday program and guest line-up will be published on the UFF website in early April at the same time as tickets go on sale. (www.ubudfoodfestival.com)

Frank Commora MoVida chef and owner Frank Camorra was born in Barcelona before he migrated with his parents to Australia. Frank returned to Spain to work and was inspired by the dynamic tapas culture, which on his return to Melbourne he set about recreating. In partnership with Potato Head he recently launched MoVida in Seminyak at the newly opened Katamama, where his fabulous dishes make full use of local fresh produce without losing any of their Spanish authenticity and appeal.

Petty Elliott Guest Chefs and Speakers Renowned Jakarta-based author and a self-taught cook, Petty Elliot was raised in Manado spending much of her time in her grandmother’s kitchen. Contestant in the BBC Masterchef competition she writes tirelessly about modern Indonesian food,

As with any major culinary event, one of the big attractions is the impressive list of chefs and sector professionals that will join or host the plethora of talks, special events, competitions and demonstrations or just rub shoulders with us mere mortals. If the 2015 line-up impressed then the 2016 list will blow you away! Here’s just a taster...

Eelke Plasmeijer Fresh from the accolade of being named The most outstanding Michelin-starred restaurants including Spain’s El Bulli and Best Restaurant in Indonesia Chef Eelke Daniel in New York. The award-winning Plasmeijer of Ubud’s Locavore focuses chef now heads the kitchen at Cuca, where he has received high praise for both his creative and modern techniques and use of local ingredients.

Chef Kevin will bring the informal flavours of his famous Tapas to the ARMA Resort; this special event will include a chef’s talk and a tapas-style meal.

Julien Royer on using only the finest local produce combined with modern cooking techniques to create spectacular dishes. Chef Eelke has spent more than half his life in the kitchen and is an exemplary advocate of this year’s UFF concept being determined to surround himself with the freshest ingredients, while supporting local farmers and developing communities. Chef Eelke will speak at the Food Forum, give cooking demonstrations and host a five-course feast at his fabulous restaurant.

Kevin Cherkas Chef Kevin Cherkas has an enviable track record developed in some of the world’s

Odette’s globetrotting French Chef Julien Royer is one of the most dazzling young stars in today’s culinary skies. Working first for Michel Bras and Bernard Andrieux at their Michelin-starred restaurants, he followed that up with time at Laguiole and Puy de Dôme in Durtol. The West Indies was next, then Bora Bora before taking Singapore by storm at Brasserie les Saveurs and JAAN, which he steered to number 11 in Asia’s 50 Best Restaurants last year.

Odette, his newly opened Singapore venture, is a fantastic fine-dining restaurant with its name, menu and concept inspired by his influential grandmother and the fresh local produce he grew up with.

conducts demonstrations and hosts special culinary events throughout Jakarta. Her traditional recipes use only authentic Indonesian ingredients but she teaches how to save time and effort by using modern techniques.

Ibu Sisca Soewitomo There cannot be many people with an interest in Indonesian cuisine that do not know of Sisca Soewitomo. Her legendary work in the promotion of Indonesian cooking has inspired some of the nation’s most impressive chefs and brought the nation’s dishes to a global audience – TV personality and author of numerous books, she is often dubbed the culinary queen of Indonesia and now 66 years old and with a huge legacy to lean upon, it is fitting that this wonderful lady will be honoured by the UFF with a lifetime achievement award.

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GOURMET | Singapore

A Cul inary

Revolution Elegant, experimental, charming & definitely delicious, the newly opened Whitegrass is already earning quite a name for itself.

By Jake Fredericks

Sashimi of yellowtail amberjack

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Butter poached quail

A

mid the historic arches and gothic architecture of the iconic CHIJMES, Whitegrass presents a towering example of modern Australian cuisine unlike any other to be found in Singapore.

Both playful and elegant, shades of pink, blue and green bring a little colour to three dining rooms set with flowery sofas and designer lighting. Before dinner, the stylish outdoor bar is the perfect place to chat over cocktails and small oeuvres.

In the kitchen, Chef-Owner Sam Aisbett brings his uncommon culinary knowledge of avant-garde techniques along with his years of experience working with some of the world’s most renowned chefs to his new, dynamic dining concept. The recently opened Whitegrass is already transforming preconceived notions about Australian cuisine with a flavour-driven approach, international ingredients and a distinctly Asian influence.

Slow-cooked mangalica pork

Diners can choose from five- or eightcourse tasting menus that meld native Australian ingredients, Japanese influences and the freshness and colour of local produce. Each dish showcases the culinary mastery on display at Whitegrass, where every process, from pickling to fermentation, is done in-house.

This intense preparation, impeccable selection of ingredients and skill in the kitchen is reflected in sublime dishes such as the succulent butter-poached quail.

Expertly paired with diced century egg whites as well as black and white garlic, this dish is topped with shards of toasted milk. This unique ingredient is created in the kitchen by heating fresh milk and painstakingly lifting the milk skin off the top and toasting the film until slightly burnt. The dish is a playful medley of textures with the soft, jelly-like century egg, buttery quail breast, crunchy mixed seeds and crisp milk.

For an elegant augmentation of classic home-style flavours, Aisbett incorporates familiar tastes in the slow-cooked mangalica pork. The succulent choice cuts of pork jowl rest in a rich bowl of diced Jade Tiger abalone alongside fermented slivers of cabbage, spongy hasu-imo and delicate spirals of crunchy fiddlehead ferns. During its presentation at the table, a flavourful pork and seaweed broth is poured over this dish from a cast iron teapot.

For dessert, nothing could be more tempting than the restaurant’s signature dish: Black Gold. The apex of chocolate desserts, this delicacy is elegant, yet minimalist. Comprised of Valrhona chocolate mousse with a white chocolate centre, orange jellies and crunchy chocolate pearls, Black Gold is elegantly topped with a silky chocolate glaze and regal gold leaf. (www.whitegrass.com.sg)

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GOURMET | Singapore

Eat ery

An Uncommon

Braised angus short ribs with mint sauce and jus

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Always interesting, The Study invites diners to dive into their unique world of the whimsical and idiosyncratic, but also to enjoy some serious cuisine. And afterwards, for those lucky enough, perhaps the key to an exciting evening of underground libation is lying in wait.

By Jake Fredericks

Cured sardines with horseradish and piccalilli

Head Chef Danial Syed

Hot tub thyme machine

I

n the mould of the classic British café, offering a comfortable space to relax and enjoy home-style flavours from around the world, The Study is an eccentric and spirited bistro that is always flavourful and always fun.

Located nearby the always busy Chinatown district, The Study is the perfect place for a classy lunch, a laid-back date night, or a relaxing Saturday afternoon accompanied by the restaurant’s signature homemade brunch. The Study features a main bar with an open kitchen that has been creatively constructed with layers of copper, woven and riveted together, creating an industrial-chic atmosphere.

With distressed interiors ornamented with copper, wood and rusted mesh, The Study is certainly not pretentious, but don’t let its atmosphere detract from the serious level of quality the chefs impart upon their dishes. The Study’s culinary mastermind, Head Chef Danial Syed has worked in

major cities such as London, Paris and New York, including the Michelin-starred restaurant The French Laundry in Napa Valley, California, before moving to Singapore. Now at The Study, he strives to keep the cuisine as fresh and interesting as the venue itself, experimenting with new fanciful plating and a diverse melding of flavours.

The à la carte menu, divided into four chapters, is like a well-written novel that takes diners on a journey through tastes and textures. Begin with the popular Iberico Scotch egg, its slow-cooked egg yolk flowing over a crispy covering and melting into the complementary flavour of almond. Next, the braised Angus short ribs are a hearty centrepiece to the meal; in this dish, classic home-style flavours meet contemporary cooking in a fresh mint sauce. Finally, finishing with homage to the restaurant’s English roots: the classic Bakewell tart, oozing with fresh cherries.

After dinner, slyly ask your server for the secret password that will gain you exclusive entrance to The Study’s nearby sister store: The Library. In the United States, back in the days of prohibition when alcohol was illegal, many secret so called “speakeasies” appeared where only a select few could quench their thirst. Based on these illicit underground bars, The Library is shrouded in mystery – only guests with the everchanging password may enter. Those who have been inside remember the wildly original cocktails. One such creation, dubbed the Hot Tub Thyme Machine, is served in a miniature bathtub, steaming and bubbling, topped off with its own rubber duck. A hidden enclave has a huge selection of both cocktails and different liquors, this is the perfect place to continue a wild evening started by a whirlwind of flavours from The Study’s open kitchen. (www.the-study.sg)

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Grilled mackerel, gooseberry and red cabbage

By Head Chef Danial Syed, The Study

Ingredients:

Curing • 2 limes; juiced • 100 g salt • 100 g sugar Citrus confit oil • 200 ml lemon oil • 10 g fresh thyme • 3 pieces crushed garlic

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Method:

Gooseberry Puree • 230 g gooseberries • 20 g sugar • 25 g butter • 1 gelatine sheet Braised Red Cabbage • 100 g yellow onion • 300 g red cabbage • 2 pieces green apple • 100 ml cider vinegar • 50 g butter

• Fillet the mackerel and debone.

• To cure the mackerel, squeeze lime juice over the fish and cover with 1:1 ratio of salt and sugar. Rinse after 15 minutes. This can be stored in the fridge for about three days. When ready, warm a grilled pan and lightly colour the skin side. Finish in oven at 180°C for about four minutes.

• Make confit oil by combining lemon oil, thyme and garlic. Seal in a vacuum bag and poach in a water bath at 56°C for five minutes.

• Thinly chop the cabbage, onions and apple and sauté all in a pot with butter. Once onions are soft and translucent, add the cider vinegar and bring to a simmer. Cook for about 30 minutes, or until soft. Season to taste.

• To make gooseberry purée, blend gooseberries in a blender and strain. Meanwhile, melt sugar in a pot. Add sugar and softened gelatine (soak in ice water). Put all ingredients together in a blender and blitz until incorporated. Serve hot.

GOURMET | Hong Kong

Connecting

the Pl ate & the Pal ate Witness culinary perfection for yourself at VEA Restaurant & Lounge and get up close and personal with your meal even before it makes it to the plate.

By Jake Fredericks

Tuna

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Oyster

V

EA Restaurant & Lounge allows diners to be a part of the action – the restaurant’s 25 exclusive seats afford guests an unprecedented opportunity to witness the creation of each dish and to be that much closer to the meal. Positioned along a curving bar bordering a captivating open kitchen, guests are guided through the entire dining experience by expert chefs, bartenders and sommeliers, who paint a complete picture of each dish, cocktail and glass of wine.

Alternatively, a small number of intimate tables are also available for a specially secluded romantic evening. For large gatherings, VEA’s special private dining room boasts terrific views of both the famous Hong Kong skyline and the kitchen – this room is separated from the busy chefs by a pane of glass that can be fogged for extra privacy.

Executive chef at VEA and recent winner of

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Grilled pork belly bao

the 2014 Chef of the Year at Foodie Forks Awards, Vicky Cheng constantly strives to foster creativity in the kitchen. Chef Cheng has worked with some of the world’s most renowned culinary experts, including Jason Bangerter of Auberge du Pommier, Anthony Walsh of Canoe in Toronto, and Daniel Boulud of the Michelin-starred Restaurant Daniel in New York. Taking his worldly experience and mixing in his own history as a Hong Kong native, Cheng has developed his own style of cooking: modern French with distinctly Asian influence. His passion and creativity are on full display in each of VEA’s fabulous dishes that dazzle diners as they witness the creation of each, from simple beginnings in fresh ingredients to skilful and artful plating.

Indulge in a debauchedly delicious cut of the finest wagyu served alongside black garlic, roasted tomato and gingko nut.

Bone marrow old fashioned

And for a one of a kind delicacy, the pigeon served with roasted eel, blood and cabbage is as incomparably exquisite as it is unique.

Afterwards, gorgeous desserts surprise your senses with beautiful detail and delicate flavours. To complete the dining experience is a complete list of wines poised and pre-selected to elevate each course of VEA’s divine tasting menu.

When your plates have been cleared away and meal has ended, it doesn’t mean the night is over – pay a visit to the VEA Lounge on the floor below for a relaxing space to unwind and chat with cocktails crafted by Antonio Lai, one of Hong Kong's most talked about award-winning mixologists. (www.vea.hk)

-Langous tine-

Marinated Custard Apple — Ingredients: • 1 large custard apple • 1 lime (try to avoid Thai limes; use Australian or Mexican limes) Method: • Remove seeds and skin from custard apple.

• Cut flesh into cubes and add lime juice and zest.

Langoustine Puree — Ingredients: • 1 kg salsif y trimming (cut small) • 100 g onion • 30 g garlic • 1 sprig thyme • Langoustine stock – recipe below • 1 cup cream Method: • Sweat onion, garlic and thyme with butter.

• Add salsif y and stock just to cover.

• Reduce until tender and almost no liquid.

• Add cream, slightly reduce and blend.

• Check for seasoning.

Langoustine Puree — Ingredients: • 2 kg langoustine shells • 30 g ginger • 100 g shallots • 26 g fennel seeds

• 150 g fennel • 60 g tomato confit *** • 100 g brandy • 200 g white wine Method: • Sauté shells with olive oil until golden brown.

• Sweat vegetable in a pot with olive oil and salt.

• Add tomato confit, brandy and white wine.

• Add water (or langoustine stock) to cover; simmer for 45 minutes. *** Tomato confit is made with one whole raw tomato, blanched, seeded, then tossed with olive oil, salt, pepper, fresh basil, garlic and cooked uncovered on aluminum foil for 2-3 hours at 140°C, or until tomato starts to turn dry and sweet.

Langoustine Tail — Method: • Remove head and shells from langoustine, reserve for sauce, then remove the vein from the back by putting a needle or toothpick through the flesh of the top of the back – pull up to remove the vein.

• Remove the langoustine from the refrigerator and allow it to come to room temperature 30 min before cooking.

• Brush with clarified butter, season with salt and gently cook it with just the heat from a heat lamp.

Roasted Salsify — Method: • Peel off outer dark skin and discard, then peel salsify into a pencil-like stick by rotating and peeling at the same time.

• Add rendered duck fat into hot pan and roast on medium high heat until golden brown.

• Strain out all the fat, place salsify back into pan; add garlic, thyme and deglaze with aged sherry, vinegar, honey, salt and pepper.

Fennel Foam for Langoustine — Ingredients: • 50 g shallot • 20 g garlic • 300 g fennel • 8 g fennel seeds • 20 g pastis • 300 g langoustine stock • 100 g cream • 1% lecithin Method: • Sweat shallot, garlic, fennel and fennel seeds with a touch of salt.

• Deglaze with pastis.

• Add langoustine stock and cream and simmer on low for 10 min.

• Strain, and add 1% lecithin to stock ratio.

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GOURMET | Hong Kong

More than A

Meal Those that venture to TRi will be guided through an epicurean and cultural journey steeped in the rich traditions and culture of Bali – the mystical island of the gods.

By Jake Fredericks

Coral trout red kare

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Pannacotta

L

e Comptoir, the visionary group behind the already wildly popular Hong Kong restaurants Bibo and Hotshot, has opened its third restaurant: TRi. Capturing the timeless Balinese philosophy of Tri Hita Karana – the harmony between man, nature and divinity, this restaurant takes diners on a sensory and metaphysical journey. With a concept that is quite unique for its Hong Kong location, TRi engages guests readily through cutting-edge interior design, inspired culinary offerings, and a breath-taking view of the sea from its location on Repulse Bay. The unmistakeable aura of the restaurant can be traced back to the creative designs of Elora Hardy, whose modern, yet traditionally inspired contributions to TRi’s unforgettable interior create a space that emanates harmony. The private booths are enclosed with beautiful bamboo constructions that take the shape of a blooming lotus, an antique batik tjap adorns the wall, and grains of Balinese volcanic sand are embedded

Pork belly

in the restaurant’s ceramics. From the overall layout to the small tasteful touches, everything at TRi reflects the essence of life in Bali and pays respect to the natural world as the design employs the use of only sustainable materials sourced from Bali.

Faithfully following authentic recipes, Chef Conor Beach presents a menu featuring time-honoured dishes that reflect the culinary identity of the island. Bursting with complex, rich flavours, Chef Beach interprets these dishes, many found at Balinese festivals or Balinese homes, and creates modern masterpieces that have earned TRi wide recognition as one of the finest new restaurants in Hong Kong.

A masterful display of the use of both flavours and textures can be tasted in each dish as creative plating and flavour combinations elevate traditional favourites to an entirely new level. A parade of delightful dishes combine duck, sucking pig and fresh seafood with rich exotic spices, chillies, palm sugar to present wonderfully balanced and faithfully created favourites.

Expand your cultural awareness and

captivate your senses with signature dishes like the coral trout with red kare, with a sublime stability between rich, sweet and spicy notes. Another favourite is the reimagined pork belly, this dish brings a new, surprisingly light perspective to the much-loved ingredient highlighted by spectacular plating accented by bursts of colour from purple flower petals.

To accompany an already divine dining experience, Wallace Lo, TRi’s awardwinning sommelier, has assembled an outstanding wine list. These hand-selected vintages match heavenly with the strong flavours and are suited to the complexities of Balinese cuisine. Additionally, it would be a travesty to overlook the restaurant’s list of creative cocktails that are all created using ingredients found in Bali.

Perfect to facilitate pre-dinner discussion, these inventive offerings express the full freshness and felicity of the faraway tropical paradise. (www.tri.hk)

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EXQUISITE dessert

Only The Best Will Do...

Perfectly Parisian breads, quintessentially Italian gelato and confectioneries that match those in Melbourne's most iconic cafes – K'dewatan Bakery & Gelato in Ubud settles for nothing but the very best.

By Louise N.

T

hough K'dewatan Bakery & Gelato started out as a simple sustenance stop pre- or postwhite water rafting with Bali Adventure Tours, this cool cafécum-bakery has become so much more.

Ubud's discerning residents practically queue out of the door each morning to get their hands on the crunchy, fresh-fromthe-oven French baguettes for breakfast, and by afternoon, the gelato counter is swarmed by sweet-toothed connoisseurs looking for refreshing respite from the tropical Bali sun.

Just one step inside the cool airconditioned space and the gelato counter takes you back to a scene from Willy Wonka, where a rainbow of magical colours and flavour combinations leave you wideeyed and longingly pressing your face against the protective glass. A rich and creamy chocolate glistens like a gooey ganache, a salted caramel comes with whole toffee boulders atop smooth golden ripples, and a deep purple purée of mixed berries crowns a brilliant white vanilla base.

Flourless chocolate cake

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Gelato ice cream

Vanilla slice

“It was a bit like surgery” recalls Chef bakeries in Paris. The secret? The chefs Tiwi. “We spent two hours with Nigel just use the same ratio of butter as they do discussing the intricacies of the flavours in in France, and they ensure all prepping, baking and cooling temperatures are just as these slices. Then we spent days working on reconstructing the ingredients and flavour they should be at every stage of cooking – “My favourite is the mixed berry”, says Chef something that is often difficult to manage combinations to make one ourselves. The first five trials failed. The sixth was the in Bali's balmy climate.

Tiwi, who is in charge of all production.

“It's full of blueberries, raspberries and blackberries yet it's still so smooth. We're "A rich and creamy chocolate glistens like a gooey ganache, a very confident we've managed to get the salted caramel comes with whole toffee boulders atop smooth flavour-texture balance just right in all of golden ripples, and a deep purple purée of mixed berries our creations.”

There's also an island-inspired selection of fresh passion fruit, sweet strawberry and a bright tangy lime sorbet that’s just as thick and velvety as the gelato.

crowns a brilliant white vanilla base."

The gelato selection is hypnotic enough to seduce even the most unsweet of teeth, but the scent of freshly baked breads drifting from the other side of the bakery offers strong competition and tempts with its endless selection of crunchy loaves, crumbly pastries, pillowy waffles and colourful cupcakes.

The croissants here are some of the best on the island, with the proof being Ubud's demanding French expats gathering each morning for their daily pastry fix that transports them back to the finest

This tenacious attention to detail and dedication to getting things exactly right is in part thanks to Australian owner Nigel Mason, founder of Bali Adventure Tours. In recreating K'dewatan's trademark vanilla slice – a favourite pastry of his when living in Melbourne – a standard recipe book imitation wasn't enough. Instead, Nigel hand-carried four different versions from his favourite Melbourne cafes and had the chefs deconstruct each one piece-by-piece, ingredient-by-ingredient.

winner, and that's the one you'll find in the bakery today.”

That exact vanilla slice has been such a success that most Australians swear Nigel has imported the slices from his homeland.

Yet, just like the perfectly Parisian croissants and the quintessentially Italian gelato, the signature sweet treats here are the real deal, and only served once they're exactly right. (www.baliadventuretours.com) 131

EXQUISITE dessert

Creme brulee “allegee”

From New York To Bali, With Love...

What was once New York’s swinging gourmet dessert bar is now a gastronomic mecca for Bali's sweet-toothed connoisseurs.

By Louise N.

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T

he brainchild of elBullitrained Chef Will Goldfarb, Room4Dessert is the late night dessert and cocktail joint in the heart of Ubud that's caused quite a stir amongst Bali's sweet-toothed connoisseurs. First founded in New York, Room4Dessert finally swapped the concrete sidewalks of the Empire State for the palm-lined jalans of The Island of the Gods in 2014 - much to the adoration of Bali's dessert fanatics.

Unlike anything else on the island, Room4Dessert serves up a nine-course tasting menu with optional – though highly recommended – cocktail pairings. The menu is centred on local produce and all of the sweet creations pay homage to quality

Ghostface keller 2 liquid curds

White(choco)bubbles

Koming for instance. He's just 19 years old and already has his sights set on the Diageo World Class Cocktail competition, even though he's still two years under the entry age. “By the time he's old enough, it won't be fair for the other contestants,” says Will, who wholeheartedly has his money on Koming taking the title.

base ingredients and traditional cooking techniques. Raw cacao, palm sugar, salt and spices are all celebrated in their own right, whilst the butters, yogurt and praline pastes are all ground or mixed by hand.

“We don't have any specialised machinery here,” says Will, who designed and opened the technically driven kitchens of Mejekawi. “We worked out of a toaster when Room4Dessert first opened and we still do everything by hand. We pump our own foam, we dehydrate in the oven, we didn't even have an ice-cream machine to begin with. But I like cooking this way. It's making pastry fun again.”

Will doesn't take life too seriously and this playful, cheeky disposition is mischievously injected into the menu. The desserts see names like 50 Shades of Grace and Little Tart, whilst his cocktails are casually described as “puts you to the curb at the count of three”. It's unpretentious and provocative - a parody of fine dining. After all, we're here to wholly indulge in the gluttony of a dessert-only degustation menu, paired with intentionally strong speakeasy-style cocktails to enjoy without reservations...

The 50 Shades of Grace begins the degustation, introducing Will's impeccable flair in playing with textures, temperature and contrasting flavours. A warm and silky glutinous rice sits beneath a cool, just-sourenough tangerine purée, topped with a slightly sweet cloud-like homemade whey meringue. The menu progresses by slowly increasing in intensity, so the following courses see the Creme Brulee “Allegee” (a personal highlight of the menu), the Coco

Quick-Fire Q&A with Will Goldfarb Your desserts in three words?

Delicious, beautiful and interesting in that exact order.

Best dessert and cocktail pairing?

Coco Beware with Ultima Palabra Favourite dessert?

Brioche French Toast. It's not fussy, just enjoyable.

Most inventive?

The palm sugar meringue – we spent about a year creating it.

What's next?

Longer opening hours; Room4Dessert all-day dining.

Beware with caramelised coconut and the incredibly rich Chocobubbles with a kluwak crumble.

In between courses we chat to Will about his concept and his menu, and most importantly for him, his team. He's a big believer in nurturing local talent so his team is predominantly young Balinese kids with big ambitions. Take his cocktail guru,

Just like Room4Dessert's locally grown team, Will also makes the most of Bali's abundant produce. Wholly supporting a farm-to-table concept together with a made-from-scratch ethos, the kitchen is all about local, exemplary ingredients. There's Balinese cocoa nibs, pennywort and taro.

Javanese green tea, flour and kemangi. And these unique ingredients are used in ways we've never seen before, like turning aloe vera into a foam, palm sugar into a meringue and baby dehydrated starfruit into raisins.

“All pastry ingredients are local here,” says Will. “The sugar, chocolate, vanilla, spices and coffee are all on Bali's doorstep. There's nothing like buying chocolate in a bag or hand picking the beans - it's raw and more real. There's no powders, no flavouring agents, nothing – just real, quality ingredients. It makes me wonder how I ever made coconut and seaweed desserts in New Jersey.”

The team are currently in the process of rolling out a new menu and Will promises it's going to be bigger and better than ever before. “The new menu is on crack. We're incorporating ingredients that we've never used before and we're being very ambitious with the new platings. It's going to be beautiful, interesting and very complex.” (www.room4dessert.asia) 133

• Chocobubbles •

Ingredients:

Method:

Ingredients:

Method:

Choco Chip Cookies

1. Sieve flour and baking soda.

• 2 g baking soda • 2 g sea salt • 90 g butter • 60 g sugar • 52 g brown sugar • 10 g oil • ½ vanilla bean • 136 g valrhona (85 g dark chocolate/ 20 g cocoa paste) • 42 g nut flour (cashew grind) • 140 g flour • 40 g eggs

2. Cream the butter, sugar and palm sugar.

Add the vanilla bean.

Hot Choco Spuma – Milk, Honey & Salt

1. Simmer the honey, milk and cream.

Add salt and pour over cocoa paste.

• 100 g cocoa paste • 50 g honey • 50 g milk • 150 g cream • 120 g egg whites • 0.5 g salt

2. Mix in the egg white slowly and mix it well with a hand blender.

Ingredients:

Method:

Ingredients:

Method:

Caramelised honey custard with kluwak and lime leaf

1. Whisk a little bit of honey with the yolk.

Lime and Olive Oil Emulsion

1. Boil half lime juice, water, honey and agar-agar.

• 500 g cream • 0.5 kappa • 125 g honey • 1 kluwak • 3 lime leaves • 100 g yolks

3. Caramelize honey, add kluwak meat, deglaze with cream, and add the kappa – bring to boil.

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3. Add eggs slowly, then the nut flour and sea salt.

4. Fold in the sieved flour and baking soda then add chopped chocolate and oil.

5. Shape into a log, wrap in a plastic wrap and keep in the fridge overnight.

4. Rest in the fridge.

5. Keep in a water bath 60°C before serving.

6. Slice the chilled cookie dough into 1.5 cm thick rounds and bake for about 15 minutes at 180˚C in a pre-heat oven.

2. Add chiffonade lime leaf and set aside.

4. Pour over / temper the yolk mixture with cream, sieve the mixture then put in blender.

Blend and store it in the fridge.

3. Pour into a syphon gun (425 g or 800 g per syphon depending on the size). Charge with two cream chargers.

• 100 g lime juice • 50 g olive oil • 100 g honey • 100 g water • 3 g agar-agar

2. Turn off the stove, add remaining lime juice.

3. Once set, blend in the blender and emulsify with olive oil. Strain before serving.

Exquisite cocktails

Ħeralding The Age of — • Rum & Bitters • —

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With a degree in mechanical engineering and decades of experience in the Scotch whisky industry, Andy Holmes from Artisan Spirits thrives on solving problems and overcoming demanding challenges. Currently championing Angostura in four continents, his next big move is to usher in the new age of rum and bitters as the next big thing in the world of spirits.

By Refa Koetin : First of all, thank you for allowing us some time amidst your busy schedule. I’ve read about Angostura from the press kit, but our readers would love to hear about it from you directly, if you don’t mind.

A: There’s a fairly unique history behind Angostura, as many brands have. Our brand Angostura has a strong medicinal background. Bitters was created as a medicine by a German army doctor in Venezuela to remedy numerous stomach ailments way back in 1824. Dr. Johann Siegert then moved to Trinidad, a safer area, and started manufacturing Angostura for public use.

This was a period when the Caribbean was being discovered by Europeans, and at some point bitters was brought back to Europe.

That’s when it grew in popularity and became synonymous with Queen Victoria and the pink gin.

Fast forward to after the prohibition, Angostura acquired a rum company in the 1970s, and there was a fire in the warehouse, wiping out the stock of special blend, but Angostura managed to replicate that blend into what we have today, which is the Angostura 1919.

The core of the business is in bitters. It really was, and is still, the original bitters made entirely with natural ingredients sourced from around the word, with only four people today who know the recipe of this original blend. This bitters is one of those products which every bar in the world must have.

Globally, Angostura bitters sells in well over 180 markets, with 40 markets for rum, and it’s steadily increasing. : And can you maybe elaborate on some of the core products available in the domestic market today?

A: We have, of course, the signature Angostura aromatic bitters, you’ll recognize it immediately by the oversized label. As for rum, our signature available here would be the Angostura 1919 premium rum. : What are some of Angostura’s new collections we can expect to see this year?

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A: We have our core range of white rum, which is three years old, called Reserva, and we also have five-year-old gold rum which is terrific for mojitos or classic cocktails, and then we have our seven-year-old as well.

Aside from this core range, we have the 1919 premium and the 1824, a 12-year-old rum.

the Caribbean, parties, happy times, and you don’t get that at the same level with Scotch. Loose enjoyment while drinking great products. With rum, you can enjoy something equally expensive to an 18-yearold malt but you have it in a much more energized zone.

: Angostura has been in Indonesia and with PANIAGA for nearly two years. How important is it to find the right partner and distributor in order to establish a business like this?

: What are some of the most challenging and most rewarding aspects of your career so far?

A: We’re delighted to be partnering with PANIAGA. We’re very proud that they represent us in Indonesia. The selection of partner, I believe, is quite paramount.

The main thing behind it is that it all comes down to the quality and attitude of the people. You can have the biggest marketing budget, but if you haven’t got the right people to execute it, or the right relationship, or the right approach, you can either take a lot longer or you can fold and lose a lot of money.

A: I’ve been lucky enough to work with some big companies, and now I own my own business, Artisan Spirits, and we represent Angostura exclusively across Europe, the Middle East, Africa and Asia.

This is a great challenge but also a great opportunity to build a growing portfolio of trending brands to match great bourbon, rye and gin movements and other trends of the past. Basically to build a whole new brand from zero – this is one of my challenges.

The last six months have been a real challenge, but I love challenges. I thrive in the face of challenge. I get such a buzz out : You started out in the Scotch whisky of successfully putting together something business, and now are more towards rum that works. Seeing people develop and and bitters. How different are the two seeing them grow, these are some things industries and do you find it tricky to that really reward my hard work. And of avoid favouring one over the other? course there’s always that great moment when you queue at a store or a bar and you A: Even before then, I was in mechanical see someone pick up your brand. That’s just engineering by degree and trade, and then I saw the light. I joined the whisky business amazing. as a regional sales executive for Southeast Asia. It was completely new territory and : I imagine you must have a very tight I didn’t know anything. Then I joined schedule, but what do you do to unwind Pernod Ricard just before they bought out when you get the chance? Maybe go out to Chivas. It was a huge learning curve for sea and sail every once in a while? me, because I got worldwide exposure.

Along the way, I was fortunate to be asked A: I haven’t been able to sail for the last to become a keeper of the Quaich, which two years. Although, right now I’m facing is a prestigious society dedicated to Scotch the possible option of maybe buying a whisky. And I was also fortunate in the small boat, but I don’t know if I can ask group that I work for and now represent, my wife to do that. I’ve got two boys, aged which is Angostura’s own Scotch whisky 12 and two. That alone takes up a lot of company, which at the same time owns my time. Having to travel a lot for a living, a Jamaican rum company and a cognac the little time I get to spend at home with company. Obviously I had a lot to learn. them is just very precious. But at the same time, I have to balance out the stress. In For me, rum is a cool category. Whisky is the next week I’ll be looking to spend four good; cognac is good. They’re both great, days away on a ski trip with my older boy. but rum for me has something that’s quite Hopefully, maybe next year, I’ll get to go different. It’s associated with the tropics; back in the water and sail.

1919 Ðaiquiri

1824 Manħattan

Angosŧura 7yo Dark 'ŋ Stormy

INGREDIENTS

INGREDIENTS

INGREDIENTS

• 2 oz Angostura 1919 • 3/4 oz fresh lime juice • 1½ oz simple syrup • 3 dashes of Angostura aromatic bitters

• 2 oz 1824 • 1 oz sweet vermouth • 3 dashes of Angostura aromatic bitters

• 2½ oz Angostura 7 year old rum • 5 oz ginger beer • Juice of 1 lime • 4 dashes of Angostura aromatic bitters

Method

Method

Method

° Mix Angostura 1919, fresh lime juice and simple syrup ° Add 3 dashes of Angostura aromatic bitters ° Serve with with a slice of lemon

° Mix Angostura 1824 and sweet vermouth ° Add 3 dashes of Angostura aromatic bitters ° Add slice strawberry ° Add a strip of lemon peel to garnish

° Mix Angostura 7 year old rum with ginger beer Add 4 dashes of Angostura aromatic bitters ° Use a lime wedge to garnish °

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Exquisite cocktails

The Єxceptional Spirit of St. Fillan Ever since it became the first distillery in Scotland to be legally licensed, The Macallan has continued to take the lead in the industry of single malt whiskies.

By Refa Koetin

The story of Macallan began in 1824, when barley farmer and school teacher Alexander Reid approached the Earl of Seafield to establish the legendary distillery. While farmers had been making whisky on their farms in the area for centuries, distilling their surplus barley during the quieter winter months, The Macallan was one of the first distilleries in Scotland to operate in a fully legal and licensed way.

The bespoke name ‘Macallan’ is most likely derived from two Gaelic words: Magh, which means a fertile piece of ground, and Ellan, which means “of St. Fillan”, an Irish-born monk who travelled widely in Scotland 138

spreading Christianity during the eighth century.

From its founding by Alexander Reid, through the subsequent owners of The Macallan distillery in the 19th and 20th centuries and into the present century, The Macallan has been recognised for the quality of its product above all else. This is the foundation for the worldwide fame of The Macallan.

In order to grasp the essence of The Macallan, one must comprehend the contributing influences of Scotland, Spain and North America, and their respective natural raw

materials, processed with methods and craftsmanship refined over the generations, which comes together into such an outstanding quality and distinctive character.

Embedded within the DNA of The Macallan are The Six Pillars, which are known to be the very foundation stones of the brand’s iconic fame and distinct character. They encompass the strong sense of place at the heart of the distillery and the estate, together with a long experience of distilling and maturing a single malt whisky with a reputation for product excellence and distinctive character. (www.edrington.com)

THE

1

6

PILLA R S

Spiritual Home Easter Elchies House, built in 1700, lies at the heart of The Macallan estate.

2

Curiously Small Stills Contribute to the distinctively rich, fruity ‘new make’ spirit of The Macallan.

3

4

5

6

• 1824

• 1841

• 1892

• 1946

• 1979

• 1999

• 2008

• 2010

Exceptional Oak Casks The Macallan spends more on sourcing, building, seasoning and caring for its casks than any other single malt whisky.

Natural Colour The rich range of colours in The Macallan whiskies is drawn only from the wood of its exceptional oak casks.

Finest Cut The distillers take only 16% of the final distillation from the spirit stills to fill into oak casks. This is the best of the best.

The Macallan itself The peerless spirit - one of the world’s greatest whiskies.

THE MACALLAN TIMELINE Alexander Reid leases 8 acres from the Earl of Seafield to establish The Macallan distillery.

A private limited company, R. Kemp, MacallanGlenlivet Ltd. is established.

The second production house is restored, expanding distilling capacity. New warehouses are built on The Macallan estate.

Date of the oldest Macallan bottle held in the archives of The Macallan.

The first ever The Macallan advertising appears in the UK, next to The Times crossword.

The Macallan is bought out by Roderick Kemp, widely considered the architect of The Macallan’s rise to prominence outside Scotland.

Highland Distillers PLC takes a majority share in The Macallan.

The Macallan 64 years old in Lalique: Cire Perdue sells for US$460,000, a world record, at Sotheby’s in New York, as part of a charity fundraiser.

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AFTER DINNER NIGHT LIFE

A Drink Among . .

T h e Clou dS Located high up on the 49th floor of one of Jakarta’s most prestigious commercial buildings, CLOUD Lounge offers the ultimate rooftop bar experience.

By Refa Koetin

A

t the peak of The Plaza office building, right at the heart of Jakarta, you will find CLOUD Lounge, an after-hours venue that offers an open-air concept where you can enjoy an almost 360-degree view of Jakarta’s skyline; and at 49 floors up, very few establishments can rival its gorgeous scenery.

Coming in by the elevator from Altitude below, you are immediately free to sit down at the inner bar with more space to dine in and enjoy some light drinks, or go straight to the semi-outdoor area where you can sip your drinks while enjoying the beautiful view amidst a lively ambience.

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CLOUD Lounge attracts a mature, business-y crowd that is both sophisticated and cultured. On most weekdays, this scenic bar is almost always very busy with professionals from the area or visiting expats looking to unwind after a hard day’s work.

At the centre of the outdoor area is a serving bar that is literally hot, thanks to its main illumination of burning flames on top. To the left of this flaming bar you’ll find comfy sofas and round tables, while the right side has long tables adjacent to the ledge with bar stools from which guests can enjoy the full scenery. One of the most interesting features of CLOUD Lounge is its luminous Vodka room opposite the flaming

bar, which is quite literally a cool room that stores racks upon racks of special vodka. You can also enjoy these special spirits here, provided you can withstand the chilly temperature at which the room is regulated.

The wide plethora of refreshing beverages, cocktails, spirits and fine wine available at CLOUD Lounge ensures a hearty evening for each and every guest stopping by. If you are looking for a rooftop bar experience in Jakarta, look no further than towering CLOUD Lounge. (www.cloudjakarta.com)

CLOUD Lounge is famous for its inventive and spirited cocktails, two of which are the Incorecto Shangria and AK 49.

AK49 INGREDIENTS • Bacardi Light • Bacardi 151

• Grenadine syrup • Malibu rum • Myers dark rum • Lime juice

• Orange juice • Pineapple juice • Guava juice

METHOD • Mix orange, pineapple, lime and guava juice in a tall glass • Add grenadine syrup and stir lightly • Pour in Bacardi Light, Bacardi 151, Malibu rum and Myers dark rum • Add ice to fill up the glass • Rest hollowed out lime on top of ice and torch the top as necessary

Incorecto – – Shangria INGREDIENTS • Smirnoff Strawberry

• Rubrino •Strawberry • Orange • Blueberry

• Raspberry • Cherry

METHOD • Place four thin slices of cut orange at the base of a tulip glass • Pour in Rubrino & Smirnoff strawberry, with several strawberry slices • Add crushed ice as needed • Top off the drink with a blueberry, raspberry, strawberry and cherry

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SPALICIOUS

T he Sweet LiÆ’e Escape into a bygone era of regal splendour and true pampering at DaLa Spa.

By Amanda Luxford

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A

s the Exquisite Taste cover theme this edition is favourite dishes, I couldn’t help but think of a visit to Alaya Resort Ubud to indulge in one of the DaLa Spa signature treatments – manis klepon. Klepon is a traditional Indonesian snack, a small green ball of rice flour mixed with pandan leaf extract, stuffed with palm sugar syrup and rolled in grated coconut. It’s been a favourite of mine for years.

DaLa in ancient Sanskrit means leaf. The leaf is a symbol of the eternal cycle of life, is a source of nutrition, provides shelter and has extraordinary nurturing qualities.

At the award-winning DaLa Spa, only the

freshest, totally edible, local ingredients are used in a menu of age-old Indonesian beauty rituals. They are so fresh that there is a small kitchenette with piles of fresh spices in the lounge and you are invited to watch your therapist prepare the ingredients for your treatment.

The lounge is a beautiful space, a large semi-open wooden building surrounded by lush forest with a terracotta tiled floor, high ceilings, wooden ceiling fans and crystal chandeliers. Decorated with old copper utensils, stylish gilded china and old-style wooden furniture, as you sit and take in the atmosphere it is easy to imagine you are back in the early 20th century in an elegant Asian country home.

DaLa Spa pays attention to details; the usual health and personal preferences form includes three types of music and the room temperature, as well as the usual strength of your massage.

A choice of treatment rooms await on the lower floor, named after flowers, each is decorated differently to suit different tastes.

Mine was stunning; elegant in shades of brown, with gauze shades, wooden blinds, a chandelier and views across the forest.

The unique, nurturing manis klepon treatment started with my tired feet being gently bathed. The fresh lemongrass, sliced lime, marigold flowers, ginger, cloves, cinnamon and ginger oil were presented

Manis klepon

143

with creamy oil and mixed with palm sugar. Applied liberally to my skin, it was left for a short while then carefully rubbed away, taking with it all the impurities that had accumulated, leaving my skin lightly fragrant and smooth.

of flowers, including yellow and white cempaka, ylang-ylang, marigolds, blue hydrangea, and, once again, pandan leaf extract into my warm bath.

The traditional long strokes and deep pressure used in Balinese massage provide deep relaxation as well as relieving stress and improving the blood circulation.

Perhaps I fell asleep, because before I realised it, the massage was over.

A shower quickly removed the body mask so I could soak, clean and carefree, in the warm flower bath. Shampoo, conditioner, Clearly the ladies of yesteryear took their shower gel, body lotion and a hair dryer are beauty care very seriously and the next step was to be smothered in a fragrant body mask all supplied, so you can primp yourself at the cute dressing table before heading back made from pandan and suji leaves. Suji is upstairs to a seat on the balcony for a cup of renowned in Asia for its anti-bacterial and warm tea and the klepon cake that inspired skin-soothing properties, while pandan the two-hour extravaganza of pampering. leaves have a gentle scent.

The next step to glowing skin involved a body scrub made of the coconut I had watched being grated earlier, still damp

A head massage stimulated my scalp while the mask set, then finally, while I watched, the therapist scattered seven different types

It is just one more reason to remember klepon fondly. (www.dalaspa.com)

in a Balinese offering-style wicker basket, making a colourful picture, before being added to the warm water. With feet refreshed, I lay on the massage bed and pure chimes vibrated through the air as my therapist struck a bell, signalling the start of the massage.

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A beachfront property with comfortable guest rooms and facilities scattered across a verdant garden that meets the sea, Puri Santrian was inspired by the harmony of a traditional Balinese village and is known for its impeccable service and genuine hospitality that sweeps traveller into a realm of belonging.

is a quarterly publication and distributed throughout Asia Pasific. Please note that our minimum subscription term is 4 issues (1 year).

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DIRECTORY

BALI Alaya Resort Ubud

Jalan Hanoman Ubud, Bali 80571, Indonesia T: (+62) 361 972 200 / 8468 925 www.alayahotels.com BLANCO Par Mandif Jalan Raya Tjampuhan, Museum Blanco Complex, Ubud, Bali 80571, Indonesia T: (+62) 361 4792 284 E: info@blancoparmandif.com www.blancoparmandif.com Chez GadoGado Jalan Camplung Tanduk Dhyana Pura No. 99, Seminyak, Kuta, Bali 80361, Indonesia T: (+62) 361 736 966 www.gadogadorestaurant.com Cuca Jalan Yoga Perkanthi, Jimbaran, Bali 80364, Indonesia T: (+62) 361 708 066 E: family@cucaflavor.com www.cucaflavor.com DaLa Spa Alaya Resort Ubud Jalan Hanoman, Ubud, Bali 8051, Indonesia T: (+62) 361 972 200 / 8468 925 E: experience.ubud@dalaspa.com www.alayahotels.com Fire W Retreat Bali - Seminyak Jalan Petitenget, Seminyak, Bali 80361, Indonesia T: (+62) 361 3000 106 www.wretreatbali.com Glow COMO Shambhala Estate Banjar Begawan, Desa Melinggih Kelod, Payangan. Ubud, Gianyar, Bali 80571, Indonesia T: (+62) 361 978 888 E: dining.CSestate@comohotels.com www.comohotels.com/comoshambhalaestate/dining/glow Jemme Jalan Petitenget No. 28, Seminyak, Bali 80361, Indonesia T: (+62) 361 4732 392 E: reservation@jemmebali.com www.jemmebali.com Kayuputi Restaurant The St. Regis Bali Resort KawasanPariwisata, Nusa Dua Lot S6, Nusa Dua, Bali 80363, Indonesia T: (+62) 361 300 6786 E: kayuputi.bali@stregis.com www.kayuputirestaurant.com K'dewatan Bakery & Gelato Bali Adventure Tours, Jalan Raya Kedewatan, Ubud, Bali 80571, Indonesia T: (+62) 361 721 480 www.baliadventuretours.com

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BLANCO Par Mandif

Kuu Maya Sanur Resort & Spa Jalan Danau Tamblingan No. 89M, Sanur, Bali 80228, Indonesia T: (+62) 361 849 7800 www.mayaresorts.com/sanur Locavore Jalan Dewi Sita, Ubud, Bali 80361, Indonesia T: (+62) 361 977 733 E: reservations@restaurantlocavore.com www.locavore.co.id Manisan Alaya Resort Ubud Jalan Hanoman, Ubud, Bali 80571, Indonesia T: (+62) 361 972 200 / 8468 925 E: experience@manisanbali.com www.alayahotels.com Mejekawi Ku De Ta Bali Jalan Kayu Aya No. 9, Kuta, Badung, Bali 80361, Indonesia T: (+62) 361 736 969 www.kudeta.com Movida Jalan Petitenget No. 51B, Seminyak, Bali 80361, Indonesia T: (+62) 361 3029 940 E: reservations.movida-bali@pttfamily.com www.katamama.com/en/community/movida Mozaic Ubud Jalan Raya Sanggingan, Ubud, Gianyar, Bali 80571, Indonesia T: (+62) 361 975 768 E: reservations@mozaic-bali.com www.mozaic-bali.com

Petani Alaya Resort Ubud Jalan Hanoman, Ubud, Bali 80571, Indonesia T: (+62) 361 972 200 / 8468 925 Petani.ubud@alayahotels.com www.alayahotels.com Robert Marchetti The Plantation Grill Double-Six Luxury Resort Seminyak No. 66 Double Six Beach, Seminyak, Bali 80361, Indonesia T: (+62) 361 734 300 E: reservations@plantationgrillbali.com www.plantationgrillbali.com Room4Dessert Jalan Sanggingan, Ubud, Gianyar, Bali 80571, Indonesia T: (+62) 812 3666 2806 www.room4dessert.asia Sarong Jalan Petitenget No. 19x, Kerobokan, Bali 80361, Indonesia T: (+62) 361 4737 809 E: info@sarongbali.com www.sarongbali.com Sisterfields Jalan Kayu Cendana, No. 8b, Seminyak, Bali 80361, Indonesia T: (+62) 811 3860 507 E: hello@sisterfieldsbali.com www.sisterfieldsbali.com Sofitel Bali Nusa Dua Beach Resort Kawasan Pariwisata BTDC, Lot N5, Bali 80363, Indonesia T: (+62) 361 8492 888 E: H9078@sofitel.com www.sofitel-bali-nusadua.com

Soleil The Mulia, Mulia Resort & Villas - Nusa Dua, Bali Nusa Dua Selatan Kawasan Sawangan, Jl. Nusa Indah, Nusa Dua, Bali 80363, Indonesia T: (+62) 361 3017 777 E: info@themulia.com www.themulia.com/soleil-nusa-dua Teatro Jalan Kayu Aya, Blok C No. 1-2, Seminyak, Bali 80361, Indonesia T: (+62) 8510 1700 078 E: info@teatrobali.com www.teatrobali.com Tiger Palm Seminyak Village, Jalan Kayu Jati No.8, Seminyak, Bali 80361, Indonesia T: (+62) 361 474 1824 E: info@tigerpalmbali.com www.tigerpalmbali.com The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali Kawasan Pariwisata Nusa Dua Lot N2, Bali 80363, Indonesia T: (+62) 361 771 327 www.thelagunabali.com The Restaurant The Legian Bali Jalan Kayu Ayu, Seminyak, Bali 80361, Indonesia T: (+62) 361 730 622 E: reservation@thelegianbali.com www.lhm-hotels.com/legian-bali

JAKARTA Aoki Hotel Gran Mahakam Jalan Mahakam I No. 6 Jakarta 12130, Indonesia T: (+62) 21 720 9966 E: info@granmahakam.com www.granmahakam.com BAM! Sake & Bar Plaza Indonesia, Level 3 Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 21 2992 4222 www.bam-id.com

Chamber Pacific Place Mall Ground Floor 51B – SCBD Lot 3-5, Jakarta 12190, Indonesia T: (+62) 21 5797 3128 www.chamberjkt.com Chandara Fine Thai Cuisine Plaza Indonesia, Level 1 Unit E 18, E 19 T Jalan M.H. Thamrin No. 28-30, Jakarta Pusat 10350, Indonesia T: (+62) 21 2992 3775 www.jittlada.com/chandara Cloud Lounge & Dining The Plaza, Level 49 Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 21 2992 2450 www.cloudjakarta.com C's Grand Hyatt Jakarta, Level 4 Jalan M.H. Thamrin, Kav. 28 – 30 Jakarta 10350, Indonesia T: (+62) 21 2992 1234 E: jakarta.grand@hyatt.com www.jakarta.grand.hyatt.com E&O Menara Rajawali, Level 1 Jalan DR Ide Anak Agung Gde Agung, Lot#5.1 Jakarta 12950, Indonesia T: (+62) 21 576 1645 E: info@eandojakarta.com www.eandojakarta.com

Javanegra Gourmet Atelier Jalan Kramat Pela Raya 212 Jakarta 12190, Jakarta T: (+62) 21 290 54 899 E: reservation@javanegra.com www.javanegragourmet.com Olivier Grand Indonesia Shopping Town West Mall, Ground Floor Jakarta 10350, Indonesia T: (+62) 2358 1242 www.olivierjkt.com Rasa Restaurant InterContinental Jakarta MidPlaza Jalan Jendral Sudirman Kav. 10-11, Jakarta 10220, Indonesia T: +(62) 21 251 0888 ext. 6605 E: rasa@icmidplaza.com www.jakarta.intercontinental.com Ristorante Da Valentino MD Place, Level 11 Jalan Setiabudi Selatan No. 7 Jakarta 12910, Indonesia T: (+62) 21 2905 7888 www.jakarta.intercontinental.com

Gaia by Oso Ristorante The Plaza, Level 46 Jalan M.H. Thamrin No. 28 – 30 Jakarta 10350, Indonesia T: (+62) 21 2992 2448 E: gaia@altitude.co.id www.gaia-indonesia.com

Rosso Shangri-La Hotel, Jakarta, Lobby Level Jalan Jendral Sudirman, Kav. 1 Jakarta 10220, Indonesia T: (+62) 2922 9999 E: f breservation.slj@shangri-la.com www.shangri-la.com

Harum Manis Pavilion Apartments Retail Arcade Jalan K.H. Mas Mansyur Kav 24, Jakarta Pusat 10220, Indonesia T: (+62) 21 5794 1727 E: rsvp@harum-manis.com www.harum-manis.com

Satoo Shangri-La Hotel, Jakarta, Level 1 Jalan Jendral Sudirman, Kav. 1 Jakarta 10220, Indonesia T: (+62) 2939 9562 E: f breservation.slj@shangri-la.com www.shangri-la.com

Caffè Milano Grand Indonesia Shopping Town Central Department Store Ground Floor Jalan M.H. Thamrin No. 1 Jakarta 10350, Indonesia T: (+62) 21 2358 0638 Cassis Kitchen Pavilion Apartments Retail Arcade Jalan K.H. Mas Mansyur Kav 24, Jakarta 10220, Indonesia T: (+62) 21 5794 1500 E: rsvp@cassiskitchen.com www.cassiskitchen.com

House of Yuen Fairmont Jakarta Jalan Asia Afrika No. 8 Jakarta 12190, Indonesia T: (+62) 21 2970 3333 E: reservations.jakarta@fairmont.com www.fairmont.com

Ristorante da Valentino MD Place, Level 11 Jalan Setiabudi Selatan No. 7 T: (+62) 21 2905 7888 www.valentino-id.com

Spectrum

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The Study

Spectrum Fairmont Jakarta Jalan Asia Afrika No.8 , Gelora Bung Karno Jakarta 10270, Indonesia T: (+62) 21 2970 3333 www.fairmont.com/jakarta Sriwijaya The Dharmawangsa Jakarta Jalan Brawijaya Raya No. 26, Kebayoran Baru Jakarta 12160, Indonesia T: (+62) 21 7258181 E: reservation@the-dharmawangsa.com www.the-dharmawangsa.com Sushi Masa Jalan Tuna Raya No. 5, 3rd Floor Muara Baru Ujung, PPS Nizam Zachman Jakarta 14450, Indonesia T: (+62) 21 29263561 Table 8 Hotel Mulia Senayan Jakarta Jalan Asia Afrika Senayan, Jakarta 10270, Indonesia T: (+62) 21 574 7777 E: info@hotelmulia.com www.themulia.com/jakarta

VEA

Iggy’s 581 Orchard Rd, Singapore 238883 T: (+65) 6732 2234 E: marcom@iggys.com.sg www.iggys.com.sg JAAN Level 70, Equinox Complex, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882 T: (+65) 6837 3322 E: reservations@equinoxcomplex.com www.jaan.com.sg L’Atelier de JoëlRobuchon 8 Sentosa Gateway, Sentosa Island, Singapore 098269 T: (+65) 6577 7888 E: robuchon@rwsentosa.com www.joel-robuchon.com/en/restaurants-singapouratelier.php

HONG KONG Aberdeen Street Social 35 Aberdeen Street, Central, Hong Kong T: (+852) 2866 0300 E: reservations@aberdeenstreetsocial.hk www.aberdeenstreetsocial.hk Hanabi 4/F, 6 Knutsford Terrace, Tsim Sha Tsui, Kowloon, Hong Kong T: (+852) 2723 2568 E: info@hanabi.hk www.hanabi.knutsfordbyprivegroup.hk Spring Moon The Peninsula Hong Kong Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong T: (+852) 2696 6682 www.peninsula.com/hongkong

OLA Cocina del Mar Marina Bay Financial Centre Tower 3, 12 Marina Blvd, 01 - 06, Singapore 018982 T: (+65) 6604 7050 E: ola@olarestaurant.sg www.olarestaurant.sg

T’ang Court The Langham, Hong Kong 8 Peking Road, Tsim Sha Tsui Kowloon, Hong Kong T: (+852) 2375 1133 www.langhamhotels.com/hongkong

Taste Paradise Plaza Indonesia, South Gate Level 4, No. 01 Jalan M.H. Thamrin No. 28-30, Jakarta 10350, Indonesia T: (+62) 21 29923838 www.paradisegroup.com.sg/indonesia-taste-paradise

Restaurant ANDRE 41 Bukit Pasoh Rd, Singapore 089855 T: (+65) 6534 8880 E: info@restaurantandre.com www.restaurantandre.com

Tin Lung Heen The Ritz-Carlton, Hong Kong International Commerce Centre, 1 Austin Road West, Hong Kong T: (+852) 2263 2270 www.ritzcarlton.com

SINGAPORE

The Study 49 KeongSaik Road, Singapore 089153 T: (+65) 6221 8338 E: eat@the-study.sg www.the-study.sg

TRi Shop 302, 3/F, The Pulse, 28 Beach Road, Repulse Bay, Hong Kong T: (+852) 2515 0577 E: tri@tri.hk www.tri.hk

Waku Ghin The Shoppes at Marina Bay Sands, Level 2 Marina Bay Sands, Singapore 018956 T: (+65) 6688 8507 www.marinabaysands.com

VEA 198 Wellington St, Central, Hong Kong T: (+852) 2711 8639 E: info@vea.hk www.vea.hk

Bread Street Kitchen The Shoppes at Marina Bay Sands Bay Level, L181, 10 Bayfront Avenue, Singapore 018956 T: (+65) 6688 5665 E: BreadStreetKitchen.Reservations@ MarinaBaySands.com www.marinabaysands.com/restaurants Corner House 1 Cluny Road, Singapore Botanic Gardens, E J H Corner House, (Nassim Gate Entrance), Singapore 259569 T: (+65) 6469 1000 E: enquiries@cornerhouse.com.sg www.cornerhouse.com.sg

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Whitegrass 30 Victoria Street, #01-26/27, Chijmes, Singapore 187996 T: (+65) 6837 0402 E: reservations@whitegrass.com.sg www.whitegrass.com.sg

BALI’S HOTTEST NEW SEAFOOD AND MEAT GRILL Double-Six Luxury Hotel, Seminyak, Fourth Floor, No. 66 Double Six Beach, Bali reservations@plantationgrillbali.com / +62 (0)361 734 300 Discover More @plantationgrillbali |www.plantationgrillbali.com

Pssst ...

Let’s head upstairs after dinner #slingbarseminyak