The Foodie Magazine - February 2015 by Bold Prints

SHOW ME YOUR JUNK! INSIDE

Fancy Mie Eskimomo x The Foodie Street Desserts Revoâ&#x20AC;&#x2122;s Cheetos Risotto

FEB 15 | volume 2, Issue 02 Rp. 55,000 | S$ 8.00

P U B L I S H E R â&#x20AC;&#x2122; S N OT E

Publisher (TA)

Richmond Blando

Publisher Jed V. Doble Managing Editor

Kyle Gregorio

Art Director Juke Bachtiar

SHOW ME YOUR JUNK! Now, be honest... Admit it! You love your junk food! Well, I do. And so many of us out there! Recently, I was chatting to my sister in Manila one night. We were both in bed and were chatting about the usual mundane things. I was snacking on some Cheetos, took a pic of the bag and sent it to her. A minute later, I get a photo from her and it is her and her bag of Cheetos too! Hahaha Great minds! This issue is packed with junk! The team decided to focus on more known junk food. We have burgers, fried chicken, fries and chips. Aside from telling you our favorites from the world of fast food, we also give you healthier alternatives to these all time favorites. Chef Alex Ensor of Alila Jakarta, an avowed burger addict, shares his takes on the delightful patty. He also shares recipes, so do try them at home. We challenged chefs Rolf Knecht of the Grand Hyatt Jakarta and Christopher Chai of Shangri-La Hotel, Jakarta to come up with their versions of instant noodles, a staple in any household. And our favorite junior chef Revo, shows us what he can do with a bag of Cheetos and some Snickers bars. This month too, we launch our ice cream collaboration with the cool geniuses at Eskimomo. We have created our own ice cream flavor. Come say hello and sample our Malted Vanilla with Chocolate Covered Potato Chips at the Eskimomo Pop-Up Store at Kedai Aput every Sunday of February to April at Pasar Santa. Its funny how the whole team came together to create this issue, just comes to show really how deep down inside, we all really love our junk food! I hope you enjoy the issue, we definitely enjoyed eating all that junk food to make it! Cheers! JED V. DOBLE

Photographer

Dennie Ramon

Contributors

Adithya Pratama Himawan Sutanto Melanie Tanusetiawan Rian Farisa Akhmad Baihaki (Aki)

Administration Distribution

Boedy Astuti Mukti Pelupessy

PT. NUSA BINTANG LESTARI 7Y 4b[NdN_ZN[ [\ # { 8RONf\_N[ /N_b @\baU 7NXN_aN { 6[Q\[R`VN Tel: +62 21 2905 3959 www.thefoodiemag.com

SHOW ME YOUR JUNK! INSIDE

Fancy Mie Eskimomo x The Foodie Street Desserts Revoâ&#x20AC;&#x2122;s Cheetos Risotto

FEB 15 | volume 2, Issue 02 Rp. 55,000 | S$ 8.00

Photograph by MELANIE TANUSETIAWAN

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The Foodie Magazine is published monthly by Bold Prints Publishing. Jalan Gunawarman No. 16, Jakarta, Indonesia. The Foodie Magazine and its logo are registered trademarks of Bold Prints Publishing. COPYRIGHT 2014. The Publisher reserves the right to accept or reject all editorial and advertising material. No part of this magazine may be reproduced or copied without the explicit written consent of the Publisher. Neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. All rights reserved. ISSN: 2355-0198. Printed by PT. Gramedia.

C O N T R I B U TO R S

THE GUEST LIST

ADITHYA PRATAMA

HIMAWAN SUTANTO

MELANIE TANUSETIAWAN

RIAN FARISA

AKHMAD BAIHAKI (AKI)

After two diplomas in pastry and bakery arts, Adithya left the kitchen and began writing and styling for magazines about his one and only passion: food. While still contributing for magazines in Indonesia, Adithya is now living in New York City pursuing a degree in Food Studies while queueing for Broadway shows every wednesday. Join his mouth-watering adventures on Instagram @adith1801

Himawan did portraiture for editorial, advertising and design clients for many years and also had a stint doing commercial photography. His love for food and travel brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys. He has recently been traveling to take photos for a global hotel chain. When not away shooting photos he tries to spend as much time with his newborn son.

Melanie graduated from Melbourneâ&#x20AC;&#x2122;s RMIT with a Bachelor of Arts in Photography and is well known for her vivid dreamlike imagination. Her love for simple living, food and people is reflected through her lifestyle work. She has also been actively involved in exhibitions and has won various awards. www.studio-melt.com

Once a foodie, always a foodie. Rian started his popular food blog gastronomy-aficionado. com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife.

Entusiastic and dedicated Aki has been a professional photographer for over 10 years now. Originally from Mojokerto, East Java, in his spare time, he loves to travel, watch and play his favorite sports and listen to music.

Writer/Stylist

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Photographer

Writer

Photographer

TA B L E O F C O N T E N T S

The Foodie magazine volume 2, Issue 02

Things That Make You Go Yum 12

Show Me Your Junk!

Publisher’s (Ta) Corner 14

Junk This!

The Foodie’s List 16 Baconerie 18 Union Deli 20 Letter D. : Back To The Roots With Chef Degan 22 Chicken Phong 24 A Spectrum Of Flavor 26 Celebrate The Lunar New Year 30 Be My Valentine

Cover Feature: Magical Christmas 34 36 42 44 46 48

The King’s Big Fat Double Super Star Burgers Like No Other Battle Of The Drumsticks The Rise Of The Fries Kids Do The Darndest Things Do You Fancy Mie?

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TA B L E O F C O N T E N T S

52 Do Try This At Home 56 The Street Desserts 60 Sweet & Salty

Finer Things 62 Jordi’s Fun Snacks

Tried And Tipsied 64 Kickin’ It Old School! 68 Junk Food and Matching Tipples 70 Everyday Is Champagne Day

Taking It To The Streets 72 Pisang Goreng “Asli” Banyumas 74 Sate Klathak Bu Jazim

Iconic 76 Ragusa Es Italia

A Foodie’s Life 78 Laksmi Pamuntjak

Confessions Of A Foodie 80 Chindy Lie 82 Amanda Katili Niode

Maya’s Musings 84 Fun With Fritters

Tried And Tested 88 Comfort Food

Stuff Of Legends 92 Bob Sadino – The Chicken And Egg Mogul

Pantry 101 96 Sweet Success

What Chef Eats 98 Kevindra Soemantri 10 | www.thefoodiemag.com

T H I N G S T H AT M A K E Y O U G O Y U M by RIAN FARISA

Things That Make You Go Yum is monthly column featuring our choices of the best food photos on Instagram. If you think you have a great photo worth sharing with us, tag it with #TTMYGY and @TheFoodieMag

@adith1801

@amofastfood

@anystyle2014 @chyntiaakusuma

@doyanmakan

@ericabourguignon

@exotic _ food _ addict

@fattiediaries

@filipusverdi @foodescape _ id

@gastroficionado

@hangthithuhang 12 | www. thefoodiemag.com

T H I N G S T H AT M A K E Y O U G O Y U M We, here at The Foodie Magazine, are proud junkies of good and comforting food. So how about you? Are you one of us? If yes, you would enjoy what we have compiled here!

@heyhey_joe

@itasweet

@jsarisiregar

@freddyleonardo

@mettysarwono

@lucialanny @rezaeats

@moonwalkerw

@skhaihigh

@ostranaslodko

@xlifestylebookx

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P U B L I S H E R ’ S CO R N E R

JUNK THIS! by RICHMOND BLANDO

What exactly is junk food?

oined in 1972 by advocates at the Center for Science in the public interest who wanted to raise awareness about the issue of foods with a high caloric value and a low nutritional content. For manufacturers, producing such foods has great appeal, as they tend to be cheap to make and easy to handle. They also have an extended shelf life, making them easy for stores to stock and sell. So by that definition, foods that fall under the umbrella of “junk food” was quite clear. Snack foods like chips, candies, and so forth are generally universally agreed upon as fitting in this category, and yet some people also lump fast food like hamburgers, pizza, and fries into the group. In some communities, ethnic takeaway food like gyros, Indian curries, tacos, fish and chips, and so on is also considered to be junk food. The key word (or item) I would have to point out in the 2 paragraphs above is … “1972”, I mean c’mon, how far have we come as a human race in 2015 that the once greasy burger is now a major item in a posh restaurant like DB bistro in Singapore. I know, right? My point exactly. If you really think about it, the definition of ‘junk’ food today is more of how it is prepared rather than the genre of food. A pizza or burger or even gorengan could be considered otherwise if it was prepared with quality ingredients and with a great deal of restraint, meaning not drenching it in oil and reusing said oil over and over again. On the flipside, I say, screw the definition and indulge in it with moderation. A bag of potato chips eaten while you watch a movie is ok, eating 3 bags with a jar of guac and salsa is not. Eating a burger for lunch once a week is ok, eating it everyday

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P U B L I S H E R ’ S CO R N E R will, as the movie suggests, Super Size you, you get my drift? Get your colon used to a bit of digestive warfare every now and then, because if you don’t, you’re in for a world of food that does not know how to discriminate stomachs. Junk Food is different in every culture though, from our part of the world, street food in general is considered the original junk food, gorengan (loosely translated as “anything fried”), the abang abang’s mie goreng and cakwe is only a few examples. The Middle East’s street kebab or shawarma is also up there in that list and don’t get me started with Hong Kong’s, Korea,’s Taiwan’s and the Philippines’ bizarre and deep fried delicacies. I don’t defend junk food nor do I promote it. I am however, on the side of moderation. I have never eaten more than 2 strips of bacon at breakfast, or had burgers and fries more than once a week nor have I ordered pizza delivered more than once every 3 months. To avoid any settling in of any addictions, I actually cook my own burgers, pizza and tacos at home, that way I can control what comes in and even make a healthier and better alternatives. So the next time you stop at the scent of the passing cart and makes you take 2 steps back, remember the spirit of this article and ask yourself, if you have had enough. If you agree with me then allow me to say the words of the King of Rock and Roll to you… Junk you. Junk you very much.

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F O O DI E L I S T S

BACONERIE by ADITHYA PRATAMA

Have you ever had a bacon overdose? Well we have! The recently opened eatery in Kemang was the one to be blamed.

t has been scientifically proven that greasy, rich bacon is one of the many cures for the morning after long weekend nights of drinking. It has also been proven that bacon is able to make anything taste better. We may not be bacon connoisseurs, but we put our bets on Baconerie for serving one of Jakarta’s very best bacon from Hiddenbrooke Farms. Started by Sheilla Sada and her husband, Hiddenbrooke Farms is a small home business that cured their own bacon alongside country hams, pastramis and even sausage patties that can be purchased for daily consumption since 2000. It was not until August last year that she decided to open up Baconerie in the heart of Kemang. As a food enthusiast herself, Sheilla does not compromise when it comes to quality. From choosing the best pork to be processed to baking her own brioche buns and toast that are used to give the dishes at Baconerie the extra oomph, Sheilla makes sure that only dishes that she would eat will be served at the eatery. Baconerie’s menu presented a list of various breakfast and brunch items as well as specialty sandwiches and homemade Citrusade that makes the perfect thirst quencher. The crowd pleasing Baconerie Burger is favored by many of their regular patrons for serving the bacon and beef patty medium topped with more bacon sandwiched with their freshly baked brioche bun served with their homemade tomato ketchup that absolutely beats any bottled one. Baconerie Platter is an all-day breakfast option of two eggs, breakfast sausage patties, bacon, sautéed mushroom and toast with a dollop of tomato jam –a chunkier version of their homemade ketchup. We were amazed by how well made the patties are in both of the dishes whereas the burger patty was

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able to retain its juiciness, the breakfast sausage patties are richer with mild spices incorporated within. On the side, an order of Bacon and Cheese Fries are necessary to complete your burger repertoire. The plateful of fries –crispy on the outside warm and fluffy on the inside, was dressed generously with cheese sauce and heaps of diced bacon poured altogether with its grease on it. Portion is big so get ready to share that with two or three others. But heaven comes in a form of Candied Bacon made to order at Baconerie. Slices of bacon coated with brown sugar and baked à la minute to give a coat of caramel all over the greasy bacon. The result is a perfect harmony of bacon’s saltiness with the sweetness and mild bitterness from the caramel coat forming a delicate umami flavor while leaving traces of greasy, syrupy goodness on your fingers to be licked clean afterwards. A similar sensation can also be found in the Maple Bacon Pancake. We simply do not recommend anyone to share these two with somebody else. If you’re off for a lighter kind of bites, Baconerie freshly bake their baked goods everyday from maple and bacon scones, pretzels and muffins to be enjoyed with their selections of coffee menu including Café Bombon of doubles espresso and condensed milk that gives off a wellbalanced bitter and tannic from the brew with the sweet milky goodness in it. Whether you’re hung over or completely sobered up, Baconerie opens Tuesday to Sunday as early as seven in the morning for breakfast, lunch and early dinner. If you need to stock up your fridge with Hiddenbrooke Farms products, their selections of artisan-cured meats can also be procured from Baconerie.

F O O DI E L I S T S

BACONERIE | The Grove @ Kemang, Jalan Benda 1C, Jakarta | T: +62 21 7883 8291 Instagram: @baconerie _ kemang

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UNION DELI

Chef Adhika Maxi’s mission to bring a piece of New York back to Jakarta has now been accomplished. His newly opened Union Deli has great sandwiches and delicious pies reminiscent of ones from the Big Apple.

by RIAN FARISA

he long wait for the revitalized eastern section of Grand Indonesia Mall is finally over and it unveils exciting surprises for those who cannot escape the enchantment of shopping malls. Among the newly introduced charm on this part of the mall, there’s one particular restaurant that is quickly gathering the attention of urban foodies with only hearing the name that it carries. Union Deli. Yes, it’s the continuation of success from the already famous Union at Plaza Senayan and Pondok Indah Mall, but this one caters to the more whimsical side of Chef Adhika Maxi from his experience back in New York with an extreme fondness of anything deli. Thus, the sandwiches suddenly fill up the menu as the main cast. Meanwhile his wife, the pastry prodigy Karen Carlotta, who has been magnetizing people with sweet tooth with her popular classic red velvet cake since Union first opened, now returns strong with her beautiful pies that put us all in a dilemmatic question of “Which one first, the sandwich or the pie?” as one might ponder. When I finally met Adhika again, the jolly look on his face can be seen immediately. Business was good even if it had just opened and as can also be seen from the never-ending queue of crowd. Many would wait to be seated, but some would settle with anything that they can have for takeaway from the freshly baked bread counter up front. It’s a win-win solution apparently. From the Danish, doughnut and croissants, all were lovingly made and baked fresh from the oven. “With this, we are also proud to announce that we have our own pastry studio now and ready to cater a wider range”, said Adhika. So, what about the sandwich then? “I was hoping that, one day, people could thoroughly enjoy only and only the sandwiches. This will be a proving ground

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to the deli concept that we are currently promoting”, continued the chef while also informing me that he’s more than confident to introduce the delightful pastrami as a start. With a weeklong process to achieving the definition of good pastrami, Union Deli serves it with utmost pride and joy. It comes with a choice of classic sandwich or a plate of exquisite fried rice, all depending on your mood. The pastrami itself has a complex character that retains its juiciness, tenderness, and smokiness but all nicely brined and seasoned. I quickly imagined myself standing in front of a busy counter of a New York delicatessen munching the pastrami paired with a toast whole wheat bread, the seedy and savory mustard, and pickled cucumber upon savoring it. Other fine selections from the sandwich section that I thoroughly enjoyed were the spicy tuna sandwich with sambal matah and also the sweet and indulging bulgogi sandwich. You can’t go wrong with Asian influence nowadays and it would be a feast to have Indonesian, Korean, and Jewish flavors on the table at the same time. What’s next would be the timeless red velvet pie as the closure. With the smoothly crackling upper crust, crushed nuts, and tasty cream fillings; the pie was an extraordinary adventure if compared with regular red velvet cake. That’s also the case when you complete the experience with other pies such as the refreshing key lime or the elegant mint chocolate. Many struggle to enjoy it until the last scoop but with what Union Deli has formulated, it’s a no sweat job for everyone. With so much contentment seen from the faces of happy patrons, it may seem that Adhika’s hopes and wishes to make sandwich an exclusive thing on the menu is well on its way. However, I am still hoping that the pastrami fried rice will still be around. Well, it’s not exactly what defines a deli, but still, please don’t take that away from us.

F O O DI E L I S T S

UNION DELI | Central Dept. Store - GF, Grand Indonesia Shopping Mall, Jakarta | T: +62 21 2358 0476 Facebook: Union Jakarta | Twitter: @unionjkt

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LETTER D. : BACK TO THE ROOTS WITH CHEF DEGAN by RIAN FARISA photographs by DENNIE RAMON

As a staunch proponent of classical cuisine, Chef Degan Septoadji presents evergreen home food with a twist of his own at his brand new restaurant – Letter D.

e all know him as the calm, collected, and the most experienced of all the judges in MasterChef Indonesia. His honorific career spanning for around three decades in international kitchens is unparalleled. A few years ago, Chef Degan Septoadji made a sensational move to start his own restaurant in Bali. It may be a jawdropping moment from his peers’ point of view but ultimately, it was a success. Now, he starts his debut in Jakarta with Letter D., as adopted from the initial of his name. It describes his life in a canvass of culinary excellence and the desire to achieve perfection through simplicity. Chef Degan knows well that are challenges coming with this course. “We have to really make sure that everyone knows what they are doing and that everything is well-made, prepared, and has a twist of my own”, he said. His two-storey restaurant is an all-round type and showcases complete offerings from the kitchen, the bar, and a specialty coffee bar in the corner. Those who know his background will aim for what he does best, but the option to chill out with the drinks or the coffee cannot be left out. The coffee itself is sourced locally and managed by Tanamera, the artisanal coffee shop that has gained prominence since last year. A glance at the menu is enough to tell that each of us is returning back to our familiar terrain with comfort food. “Café Degan in Bali shows how patriotic I am with my Indonesian dishes, but for Letter D., it’s about me being myself”, the chef explained. “Like Khao Yum for instance. Anywhere it may look like another salad. But when my staff back at Banyan Tree in Thailand made that for me for the first time… Wow! The explosion of flavors overwhelmed me and I was utterly impressed. That’s why my Khao

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Yum should achieve that intensity”. I can immediately relate to that as I traversed through the audacity found behind that simple lettuce look. There were roasted coconut, coriander, mint, and the brave flavor coming out of the kaffir lime with chilies. The whole thing becomes complete with the addition of dried shrimp and rice as well. The authenticity of flavors found with Khao Yum was also found with Chef Degan’s Thai beef salad and the Mediterranean’s avocado prawn salad. His genius twist to modernize and elevate sayur lodeh, everybody’s favorite home food, was an admirable effort that works like magic. It is something that will only be achieved by someone who knows the origin well and has the ability to intelligently deliver it. Chef Degan utilized the most intense part of the coconut milk which he whisked into a thick consistency. He presented it beautifully with sayur lodeh’s usual companions like carrots and chayote, all diced up nicely and each had its own crispness. On top of it, a perfectly cooked and velvety salmon with pounded tempe all lined up on the fish. Beautiful! I am also happy to say that among its classic peers like sate ayam or nasi goreng, the char-grilled short ribs which derives its inspiration from kambing guling was also an exemplary choice from the mains. The foilbaked snapper with marinara style should be a good substitute if you wish to have lighter flavors. There may be plenty of expectations from his fans but as one of them, I was thoroughly content. As much as it was intriguing to finish my meals with the classic Eton Mess for dessert that day, I was more inclined to have it after a porterhouse steak next time with my friends.

F O O DI E L I S T S

LETTER D. | Jalan Ahmad Dahlan no. 16, Jakarta | T: +62 21 7278 5111 www.letter-d.co

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F O O DI E L I S T S

Chicken Phong by JED DOBLE photographs by DENNIE RAMON

We are always on the look out for foodie’s hidden gems. One such place that we stumbled upon is Chicken Phong at SCBD.

hicken Phong was first established in South Korea in 2008. In 2010, the first Indonesian franchise branch was opened in Kelapa Gading then other branches opened in Senopati and Bandung. We heard about this and searched for it on Senopati. Our hearts sank when we came to their location and found out that they had closed and moved, with no information on the new location! But as luck would have it, we chanced upon them at their new location at SCBD. The branch in SCBD has been opened to replace the one on Senopati. There has been a proliferation of Korean style fried chicken, not only in Korea but here in Indonesia. Chicken Phong’s presence as a non-fast food restaurant specializing in Korean fried chicken is very timely. Chicken Phong at SCBD offers a new menu, that focuses on the lunchtime crowd coming from the surrounding offices. The special lunch menu serves pasta with chicken to Korean dishes (Samgyetang, Tteokbokki, Kimbap, Bibimbap, Japchae, and many more). With these creations, the restaurant is targeting not only locals but

THERE’S NO SUCH THINGS AS BEER BELLY!

If consumed moderately*, beer doesn’t make you fat. Beer contains fewer calories than some other alcoholic or nonalcoholic beverages However, the chips, chicken, pizza, burger and other greasy food that many people enjoy with a beer can pile up the calories very easily. Low levels of exercise can also add to weight problems. Finally, drinking too much beer may indeed lead

also Korean expats in Jakarta. But of course, the star dish on the menu is the fried chicken. There are a couple of variants, from the usual sweet and spicy, crispy and oven baked. The chicken is served with four kinds of sauces,: hot chili, mustard, garlic and teriyaki. This gives the patrons the freedom to change the flavor of their chicken to their liking. All this is perfect with a cold beer, specially on weeknights when a lot of the patrons come to hang out, just to avoid the traffic. A unique feature at Chicken Phone are their ice fall glasses or ice tables. For four or six people, each place has its own chilled slot to cool a glass or beer bottle. This ensures that your beverage is kept at an optimally cold temperature for you to enjoy it. Patrons that have tried this says that ice table makes the drink enjoyable to l the last drop. With this unique feature, Chicken Phong has become an ideal place to hang out in the heart of the SCBD. Talking about Chicken Phong doesn’t give it enough justice. The best way to enjoy is to pop over and check it out.

to weight gain. So remember: moderation is key for everything you eat and drink.

CALORIFIC VALUE OF VARIOUS BEVERAGES PER 100 MILILITRES IN KCAL

*Government recommendations on moderate consumption vary from country to country. According to US Dietary Guidelines for example, moderate consumption of beer means two bottles a day for men and one for women (serving sizeL 12 oz = 0,34 litre) UK Guidelines are three glasses of beer for men and two for women (serving size: 0,25 litre)

Whisky Red Wine White Wine Alcoholic Mixed Drinks Milk Beer Orange Juice Soft Drinks

245 82 70 65 63 42 39 39

(Source: Netherlands Nutrition Centre)

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F O O DI E L I S T S

CHICKEN PHONG | Kawasan SCBD Lot 6 (Pizza Hut), Jalan Jend. Sudirman Kav. 52-53, Jakarta | T: +62 21 5140 2580

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F O O DI E L I S T S

A SPECTRUM of Flavor by JED DOBLE photographs by HIMAWAN SUTANTO

The Fairmont Jakarta is the city’s newest hotel opening amidst a construction boom of sorts in the hotel sector. The shiny new hotel also opened it’s all day dining restaurant, SPECTRUM.

s its name suggests, the newly opened SPECTRUM showcases a wide variety of food for its guests. Foodies will be pampered with its huge spread of international cuisine selections, served at ‘culinary theater’ or live cooking stations. The minute that you walk into SPECTRUM be ready to feast your eyes on the spread they have laid out. Their Pizza & Pasta station serves homemade pastas and pizzas fresh from the oven. Next is their Indian station with its own tandoori oven, serving chicken tandoori and various naans. Then the Grill station where you can have choice cuts of meat and seafood grilled to your liking. A highlight is their La Mian station, their noodle master hand pulls all the noodles, serving a variety of shapes at the same time enthralling guests with his showmanship. They also have a Wok

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station, a Teppanyaki station and a Sushi station. Their Cold Table, has a live salad station, and serves Gado-gado, Rujak, individual miniature canapés, house-cured salmon, cold cuts, fresh homemade breads, cheese selections, and fresh fruits. Across is the Hot Table, serving hot entrées, and Western and Indonesian dishes, plus the Roast and Carving station. Of course to cap your meal off, the Dessert station has ice cream teppanyaki with a wide range of Western and Indonesian desserts. SPECTRUM’s warm and inviting interiors make it a comfortable dining venue, whether for a business lunch or a fun family outing. It has a total of 218 seats and has three private dining rooms, which seat 12 to 14, if you want a more intimate dining experience. SPECTRUM is open for breakfast, lunch and dinner.

F O O DI E L I S T S

SPECTRUM | Fairmont Jakarta, Jalan Asia Afrika No. 8, Gelora Bung Karno, Jakarta | T: + 62 21 2970 3333 Instagram & Twitter: @fairmontjakarta

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Celebrate THE Lunar New Year The Foodie Magazine presents you the finest selections on where to dine for your Chinese New Year celebrations.

GRAN MELIA HOTEL, JAKARTA

Jalan H.R. Rasuna Said Kav. X-0, Kuningan – Jakarta T: +62 21 526 8080 www.melia.com

To commemorate the Chinese New Year, Gran Melia Jakarta will extend the tradition of delivering good fortune and prosperity to the Lunar New Year. Gran Melia’s premiere Chinese restaurant Tien Chao will present two sets of menu. The first one will comprise of salmon yee sang, braised treasure seafood thick soup, braised Chinese cabbage with sea cucumber and dried oyster in fat choy sauce, roasted duck, steamed live lazy fish with black bean sauce, fried rice with chicken and mushroom wrapped in lotus leaf, and sweet red bean soup with coconut cream and black sesame, black sesame glutinous dumplings, and pan fried traditional Chinese yearly cake. For the second set menu, Tien Chao provides 7 courses including salmon yee sang, braised bird nest with crab meat and dumpling soup, braised Chinese cabbage with 10 head abalones and dried oyster in fat choy sauce, sautéed Australian beef tenderloin cubes in teriyaki Sauce, steamed live grouper with superior soya sauce, fried rice with chicken and mushroom wrapped in lotus leaf, and sweet red bean soup with coconut cream, black sesame glutinous dumplings, and pan fried traditional Chinese yearly cake.

HOTEL GRAN MAHAKAM Jalan Mahakam I no. 6, Jakarta T: +62 21 720 9966 www.granmahakam.com

Embracing the year of the goat, Hotel Gran Mahakam proudly presents “Paper Parasols” as this year’s theme. Experience the festivity while you dine at Le Gran Café and AOKI Japanese Cuisine. The Chinese tradition of having Yee Sang with freshly sliced salmon will be a good start to bring you luck and prosperity for this year. Afterwards, enjoy this years special offerings such as the rolled beef with asparagus and kimlan sauce, beef knuckle with garlic sauce, ribs with Chinese BBQ sauce, steamed oysters and scallops with salted egg and garlic, nasi daun jeruk, shark fin soup in claypot, and Gran Mahakam’s duck and chicken lomie. For dessert lovers, end it in a sweet note from the assorted Chinese puddings, es Shanghai and Chinese herbal tea with mochi.

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F O O DI E L I S T S

THE RITZ-CARLTON MEGA KUNINGAN, JAKARTA

Jalan DR Ide Anak Agung Gde Agung Kav. E.1.1 no. 1, Jakarta T: +62 21 2551 8847 www.ritzcarlton.com

Seeking more than traditional, Chef Jordi Bernus of Lobo introduces unusual Chinese dishes available on 18 to 22 February 2015. Enjoy Lobo’s gourmet temptation of eight-course set menu at IDR888,000++per person. Expect magnificently prepared European dishes with Chinese touch such as Iberico Presa Pork in Asian style, Mediterranean fusion dim sum, and Spanish cold cut with Asian relish. Savor the authentic recipes of signature Chinese dishes such as Pecking duck, suckling pig with hoisin sauce, bak kut teh, Singaporean chili crab and Chinese dessert showcase by Pastry Chef Hendri Chang. Price starts from IDR588,000++ per person.

SHANGRI-LA HOTEL JAKARTA

Kota BNI, Jalan Jend. Sudirman Kav. 1 – Jakarta T: +62 21 2922 9999 www.shangri-la.com/jakarta

Shangri-La Hotel, Jakarta welcomes the arrival of the Spring Festival with a range of dining indulgences. Shang Palace, the hotel’s Cantonese Chinese restaurant, will become the heart of the Chinese New Year celebrations. Shang Palace proudly offers you the yee sang, a colorful salad served with raw fish and the very dish that symbolizes Chinese New Year. Chinese tradition also calls for nian gao, a special cake presented only during the new year celebrations. Guests can eat the nian gao while dining in the restaurant or for takeaways. Another great option for takeaways are poon choi (a traditional one-pot Chinese dish of Cantonese origin, layered and topped with an assortment of seafood delicacies fit for royalty), suckling pig, Peking duck and yee sang itself. These items alongside two types of Chinese New Year hampers are available for purchase, starting from 5 February - 5 March 2014.

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F O O DI E L I S T S

THE RITZ-CARLTON PACIFIC PLACE, JAKARTA Jalan H.R. Rasuna Said Kav. X-0 Kuningan – Jakarta T: +62 21 526 8080 www.melia.com

The Ritz-Carlton Jakarta, Pacific Place invites you to celebrate and experience Chinese New Year festivities at Pacific Restaurant & Lounge from January 18 to 19 February 2015. Wonderful dishes such as the yellowtail fish, marinated octopus for yee sang, BBQ crispy duck, foie gras terrine on mantao, their signature Wayim BBQ pork ribs, fish maw with abalone sauce, Hong Kong kailan, sea cucumber with dried oysters, sea moss, black cod with white pepper and Comte cheese, sauteed honey chicken and many more. Chinese New Year’s Eve dinner can be enjoyed at IDR 538,000++ per person inclusive of Chinese tea. For the New Year’s brunch, Ritz-Carlton Pacific Place features several selections for dinner and also other exciting choices such as Chinese beef tenderloin Rossini with wayim sauce, sauteed scallops, bubur with roasted duck, abalone mushrooms, fried king prawns with tamarind, Sichuanstyle chili chicken and crispy pork belly. The price starts from IDR 328,000++ per person including free flow of juices and iced tea and IDR 558,000++ per person inclusive free flow of sparkling wine.

Hotel Borobudur

Jalan Lapangan Banteng Selatan Jakarta 10710 T: +62 21 380 5555 www.hotelborobudur.com Welcome The Wooden Goat! Celebrate the Chinese New Year at your favorite Chinese restaurant, Teratai. From the Lunar New Year Eve, February 18, enjoy their Special Chinese set menu, valid until until March 5, 2015. Also available are their Special Salmon Yi Shang and Nian Gao glutinous rice cakes.

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F O O DI E L I S T S

LE MERIDIEN, JAKARTA Jalan Jend. Sudirman Kav. 18-20 Jakarta T: +62 21 251 3131 www.lemeridien.com/jakarta

Celebrate the prosperous opening in the year of the goat by enjoying Le Meridien’s Chinese New Year’s buffet alongside the hotel’s regular Indonesian and international food selections with your family or friends at La Brasserie. The buffet is available on February 19th for Rp 275,000 ++ per person including free flow of juice, ice tea, soft drink, coffee and tea. Don’t miss the Barongsai attraction and win the door prize from their Angpao tree!

Sweet treats at SweetSpot MARINA BAY SANDS 10 Bayfront Avenue, Singapore T: +65 6688 8868 www.marinabayands.com Facebook: Marina Bay Sands Twitter: @marinabaysands

SweetSpot will present festive goodies created by Executive Pastry Chef Anthony Poh.One of the highlights is the Fortune Macaron Tower, made with 32 pieces of Mandarin-flavoured macarons assembled on a dark chocolate cone, making it a beautiful gift. The tower is filled with chocolate gold coins and decorated with edible gold leaves along with auspicious Chinese characters or blessings. Traditional Chinese New Year favorites such as the Cookie Trio featuring Cashew Nut cookies, Pineapple tart balls and Kueh Bangkit cookies - also make perfect gifts to take home this festive season. Available from 26 January to 5 March.

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F O O DI E L I S T S

VALENTINE’S DAY OFFERINGS 2015 There will be no need to argue on where to have your romantic dinner this month as The Foodie Magazine has carefully selected the best choices for you.

HOTEL GRAN MAHAKAM Jalan Mahakam I no. 6, Jakarta T: +62 21 720 9966 www.granmahakam.com

Experience romantic candle light dinner buffet with selections of sumptuous cuisines from tempting appetizer to irresistible desserts with your beloved ones at Le Gran Café and AOKI Japanese Cuisine. To make your evening unforgettable, a harmonious melody of live romantic music will accompany your dinner. A touch of pink, fuschia, and white will decorate Le Gran Café and give you a different ambiance. Please every bite that you take from the exquisite selections of dragon fruits and mixed seafood salad with orange dressing, lobster bisque soup in puff pastry, beef tenderloin, steaks, and kebab. For desserts, take a bite of Gran Mahakam’s melted chocolate cake with vanilla ice cream, mini fruits and chocolate tartlets and ricotta cheesecake that will complete your perfect evening. A glass of champagne, a stalk of rose for the beloved and a photograph of memorable Valentine Dinner will be generously given to our guest who celebrates Valentine’s Day at Hotel Gran Mahakam.

Set on the sparkling Jakarta skyscrapers in the heart of the commercial district, The Ritz-Carlton Jakarta Pacific Place provides the quintessential location for luxurious Valentine’s escape. The hotel invites couples to cherish each other’s company and experience a unique candlelight dinner at Pacific Restaurant & Lounge. Executive Chef Sean Macdougall has prepared a delightful romantic menu such as the appetizer buffet with choices of main course such as: { /RRS aR[QR_Y\V[ S\VR T_N` O_bYRR N[Q ]\_a wine sauce { @aRNZRQ a_V]YR aNVY YVP\_VPR WRYYf `dRRa potato gnocchi, and white pepper cheese sauce { A_bSSYR .T[\Y\aaV N[Q OYbR P_RNZ PURR`R sauce { 3\VR T_N` SVYYRQ PUVPXR[ O_RN`a N[Q N[V`R chicken jus Afterwards, end your romantic dinner with a sweet note from the dessert buffet. The dinner starts on February 14th only at IDR 638,000++ per person.

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THE RITZ-CARLTON PACIFIC PLACE, JAKARTA Jalan Jend. Sudirman Kav. 52-53, SCBD, Jakarta T: +62 21 2550 1888 www.ritzcarlton.com

F O O DI E L I S T S

THE PARK LANE, JAKARTA Jalan Casablanca Kav. 18 - Jakarta T: +62 21 828 2000 www.parklanejakarta.com

Park Lane Jakarta’s premiere restaurant, RIVA Grill Bar and Terrace, presents a lineup of the most exciting and romantic dinners of the year. From the opener of cream chestnut espresso, choose among the two specially crafted main courses that each starts with Australian spinach salad, baked semolina cannelloni. The choice of main dish is wood oven ‘STOCKYARD’ Australian wagyu rib-eye or the steamed barramundi fillet. To seal your romantic deal, RIVA’s raspberry chocolate Valentine awaits you. The dinner menu is priced at IDR 500,000++ per person.

THE RITZ-CARLTON MEGA KUNINGAN, JAKARTA Jalan DR Ide Anak Agung Gde Agung Kav. E.1.1 no. 1, Jakarta T: +62 21 2551 8847 www.ritzcarlton.com At Lobo, Ritz-Carlton Mega Kuningan strives to make your dining experience more intimate with a special Valentine ambience created in the restaurant. Savor a superb six-course set menu dinner crafted by the Chef de Cuisine, Jordi Bernus. Top it off with a glass of champagne in a toast to your romantic dinner partner. The price starts from IDR988,000++ per person. Or at Asia, share the love on Valentine’s Day with your special one as you indulge yourselves with a lavish culinary feast at Asia. Surprise your loved one with their pastry chef’s specially crafted ‘Valentine’ dessert spread, with romantic love color theme. Take a global culinary tour and enjoy the scrumptious buffet spread. This lovely evening is accompanied by live music entertainment and a Valentine giveaway from Executive Chef Rudolph Blattler. The price of the Sweet Valentine evening starts at IDR 588,000++ per person.

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F O O DI E L I S T S

GRAN MELIA HOTEL, JAKARTA

Jalan H.R. Rasuna Said Kav. X-0, Kuningan – Jakarta T: +62 21 526 8080 www.melia.com/en/hotels/indonesia/java/granmelia-jakarta/index.html Enjoy your romantic celebration of with a special dinner at Yoshi Izakaya. Gran Mahakam’s Japanese Chef, Tomoaki Ito showcases Saturday Lunch & Dinner All You Can Eat – Valentine’s Day 2015 where guests can choose the main course from the menu. Price starts from IDR278,000++/person. El Bombon Gourmet & Pastry offers heart-shaped chocolate cake, flourless chocolate biscuit layered with chocolate ganache and Valentine’s cheese cake with baked cheese and dark sponge crumble covered with sugar paste.

Osteria Mozza

MARINA BAY SANDS 10 Bayfront Avenue, Singapore T: +65 6688 8868 www.marinabayands.com Facebook: Marina Bay Sands Twitter: @marinabaysands

Enjoy a candlelight dinner at Osteria Mozza on Valentine’s Day with a four-course menu featuring Beef Carpaccio with raw artichoke, celery root and black truffle salad, Beetroot and Goat Cheese Tortelli with brown butter and sage, and Porcinirubbed Veal Chop with wild mushrooms & cauliflower gratinate. Complete the night’s indulgence with the Chocolate Trio - Hot Chocolate, Dark Chocolate truffle, Guianduia gelato sandwich.

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F O O DI E L I S T S

LE MERIDIEN, JAKARTA Jalan Jend. Sudirman Kav. 18-20 Jakarta T: +62 21 251 3131 www.lemeridien.com/jakarta

Celebrate this special moment with your loved one at Al Nafoura – the most romantic Lebanese restaurant in Jakarta with a six course set menu followed by a sweet ending of Arabic sweets and chocolates while a stunning belly dancer keeps you entertained. The dinner is available at IDR 888,000++ per couple including two glasses of sparkling wine or loving strawberry vodka martini.

Café Gray Deluxe

The Upper House Pacific Place, 88, Queensway, Admiralty Hong Kong T: +852 2918 1838 www.upperhouse.com Chef Gray Kunz’s creates a special menu selection for Valentine’s Day at Café Gray Deluxe at The Upper House. The gourmet Valentine’s Day dinner will include mouth-watering specialities such as Café Gray Lobster Bisque with Tarragon Raviolini with Grilled Patagonian Sea Bass and Spot Prawns with Lemongrass Broth. Warm Chocolate Gâteau paired with rose petal garnished Champagne will round off the romantic evening.

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McDonald’s Big Mac

I have long forgotten how the Big Mac tastes, since I often go for their muffins now. It may be nostalgic at times but I think it does not compete with the best burger in town anymore. It’s just an echo of its former self. But if you prefer it, go for it!

Burger King’s Whopper

Back then, BK set the bar high for the best fast food burger, but due to the price hike, it seems that it is shrinking in size (and maybe in taste also). The Whopper’s taste is still there but it might not be the top anymore. BK’s Mushroom Swiss Burger is a good second choice.

Wendy’s Double Stacker

The Double Stacker comes in with a hefty price tag but fails to satisfy my burger cravings. At the end of the day, it’s better to just pick Wendy’s legendary baked potato, fries, and their good fried chicken.

THE KING’S BIG FAT DOUBLE SUPER STAR

Burgers are our favorite junk food! They are greasy and unhealthy but oh so good. Here are our top picks.

by RIAN FARISA photographs by DENNIE RAMON

Carl’s Jr Superstar

The Superstar is nice and safe. I hit the spot but not thoroughly because I like bolder flavors. You might want to try their Premium Double Beef Bacon Cheeseburger with their unbeatable BBQ sauce. Sorry BK, they really beat you good this time.

Fatburger’s Fatburger

Fatburger’s attempt to emphasize the role of the patty but setting the lower tone for the sauce and condiments at the same time, works well! The thickness of the patty was just right, nicely grilled, and still juicy. It may have enough firepower to make a hole on your wallet but it’s well worth to spend on something good sometimes.

C O V E R F E AT U R E

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THE BIG FOODY TOURS | Elle Armon-Jones | T: +64 21448 1177 www.thebigfoody.com

C O V E R F E AT U R E

Burgers Like No Other by KYLE GREGORIO photographs by MELANIE TANUSETIAWAN

“I love a good burger, for me no drama just full of flavor by using a great product, keep it simple, comfort food”

resh produce, cooked perfectly, no confusion and made with love, that’s the standards of what chef Alex of the Alila Hotel Jakarta requires when creating his one of a kind burger creations. The kind chef shares with us a few of his mouth-watering burgers with simplicity being the main ingredient in all of them. Growing up in a little town in New Zealand of only 350 people, chef Alex’s father would grow all the vegetables and would hunt deer, goats, and wild boar. They had their own chickens for eggs and milked the goat daily for milk and making cheese, using fresh ingredients like this is a luxury now but back then they didn’t have much money so it was necessary just to have food on their table, this is where chef Alex’s passion for food started. Chef Alex started cooking when he was 16 years old and worked at Huka Lodge in New Zealand before moving to Sydney and was lucky enough to work with master chefs

Dietmar Sawyere at Level 41 as sous chef and Guillaume Brahimi at Guillaume @ Bennelong located in the Sydney Opera House as executive chef, both of which had won best restaurants several times in Australian awards. “I am very thankful for this experience as they shared their knowledge and passion, which has molded me into the chef I am today”, says chef. His inspiration for cooking has many angles, dealing with different product daily cooking food that people can enjoy when dining, teaching chefs what he has learned and also being able to learn from others, to name just a few. Since coming back to Jakarta, Chef Alex have implemented a paddock to the plate approach to Alila dining by sourcing their produce from the local farmers and to showcase the wonderful variety of produce we have in Indonesia. “I moved to Jakarta in 2009 to work at Shy restaurant in Kemang, whilst there I was interviewed for a high end magazine on TV by the lovely Metta Sagita,

ALILA JAKARTA | Jalan Pecenongan No.17, Jakarta | T: +62 21 231 6008 www.alilahotels.com/jakarta | Twitter & Instagram: @AlilaJakarta

who must have loved the food as she is now my wife and we have one daughter named Cascade” says chef. On his spare time, chef likes to spend time with his family, breakfast with his daughter is how he starts his every Sunday, then they go for lunch trying all style of restaurants, the restaurant does not have to look the best just as long as the food is great. “There’s so many hidden gems in Jakarta that you wonder how do people even know about this place, looks like a rundown shack to the untrained eye but it’s packed because it serves good food which makes the experience so much fun (I would rather eat food from a plastic plate with your hands that’s great, rather than horrible food on bone china with Christofle cutlery any day)”, explains chef. When asked what his inspirations were behind his delicious burgers, chef said, “Fresh product, cooked perfectly, no confusion and made with love”.

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C O V E R F E AT U R E

CRUMBED SNAPPER BURGER

10 gr

Serves: 1

20 gr 50 gr 5 gr

Red cabbage, sliced thinly Carrot, shredded Mayonnaise Chili sauce

Snapper fillet Salt White pepper Bread crumb Egg Flour

1 pc 30 gr 5 gr 50 gr 10 gr 20 gr 5 gr

Burger bun Iceberg lettuce Capers, chopped Orange segments Jalapeno peppers, sliced Gherkins, chopped Parsley, chopped

White cabbage, sliced thinly

100 gr

Fries

INGREDIENTS: Fish Patty 200gr 1 gr 1 gr 30 gr 70 gr 10 gr

Coleslaw 10 gr

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STEPS:

{ 3\_ aUR SVÙ ]Naaf a_VZ UR SVÙ N[Q season with salt and pepper. { 0\Na dVaU SY\b_ RTT N[Q O_RNQ P_bZO then fry in hot oil until golden brown. { 3\_ aUR P\YR`YNd ZVe a\TRaUR_ PN__\a red and white cabbages in a bowl with mayonnaise and chili sauce. Set aside. { 5NYS aUR Ob_TR_ Ob[ N[Q URNa b] \[ N pan until browned. { .``RZOYR aUR Ob_TR_ àN_aV[T dVaU lettuce, orange segments, jalapeno, fish patty then top with coleslaw, capers, parsley and gherkins. { @R_cR a\TRaUR_ dVaU aUR S_VR`

C O V E R F E AT U R E

BEEF BACON BURGER Serves: 1

INGREDIENTS: Wagyu Patty 150 gr 50 gr 1 gr 1 gr 10 gr 5 gr 10 ml

Wagyu beef rump, minced Top side cut beef, minced Salt White pepper French mustard Parsley, chopped Tomato ketchup

Onion Chili Jam 60 gr 10 gr 50 ml 5 gr 50 gr

Onion, sliced thinly Red chilies, chopped Rice vinegar Garlic, chopped Sugar

1 pc 30 gr 20 gr 20 gr 30 gr 1 pc 50 gr 50 gr

Square burger bun Iceberg lettuce Tomato, sliced Gherkins Onion chili jam Fried egg Fried bacon Mayonnaise

100 gr

Potato wedges

STEPS:

{ 3\_ aUR ]Naaf P\ZOV[R NYY aUR ingredients and press into a ring mold or shape into a round patty by hand. Pan fry until browned. { 3\_ \[V\[ PUVYV WNZ `NbaĂ&#x2020;RQ \[V\[` dVaU little oil. { .QQ V[ `bTN_ PUVYV N[Q cV[RTN_ 0\\X until soft and translucent. { 5NYS aUR Ob_TR_ Ob[ N[Q URNa b] \[ N pan until browned. { .``RZOYR aUR Ob_TR_ `aN_aV[T dVaU mayonnaise, lettuce, tomato, gherkins, beef patty, onion chili jam then top with fried egg. { @R_cR VZZRQVNaRYf dVaU ]\aNa\ dRQTR`

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C O V E R F E AT U R E

VEGETABLES BURGER Serves: 1

INGREDIENTS: Vegetable Patty 100 gr 50 gr 10 gr 70 gr 10 gr 70 gr

Chickpeas, cooked Sweet corn Flour Cumin powder Coriander seeds Egg

1 pc 30 gr

Burger bun Red cabbage

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20 gr 20 gr 30 gr 30 gr 30 gr 30 gr 30 gr 70 gr

Tomato, sliced Japanese cucumber, sliced Green paprika, grilled Yellow paprika, grilled Carrot, sliced and grilled Eggplant, sliced and grilled Portobello mushroom, grilled Mayonnaise Salad, to serve

STEPS:

{ 3\_ aUR ]Naaf ZVe NYY aUR V[T_RQVR[a` together and shaped into a round patty by hand or with a ring mold. Pan fry until cooked. { 5NYS aUR Ob_TR_ Ob[ N[Q URNa b] \[ N pan until browned. { .``RZOYR aUR Ob_TR_ `aN_aV[T dVaU mayonnaise, red cabbage, tomato, cucumber and patty then topped with grilled vegetables and mushroom. { @R_cR VZZRQVNaRYf dVaU N `NYNQ \[ aUR side.

C O V E R F E AT U R E

CHICKEN BURGER Serves: 1

INGREDIENTS: Chicken Patty 150 gr 10 gr 5 gr 10 gr 5 gr 1 gr

Chicken breast, minced Onions, chopped Garlic, chopped Mustard Worcestershire sauce Salt

1 gr 1 pc

Pepper Sliced cheese

1 pc 30 gr 20 gr 20 gr 5 gr 70 gr 70 gr

Burger bun Iceberg lettuce Red cabbage Cucumber, sliced thinly Shallots, sliced Chili, sliced thinly Mayonnaise

100 gr

Fries Salad, to serve

STEPS:

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BATTLE OF THE DRUMSTICKS

KFC – Original Recipe

Only God knows how many spices Colonel Sanders decided to put into his chicken and eventually make it his “secret recipe”. But the success in over fifty countries around the world can only conclude one thing: He did a fantastic job! Overwhelming garlic and pepper notes are what we get from Sanders’ chickens and often a compelling salty skin where many friendships had broken from this precious little delicate part.

by ADITHYA PRATAMA photographs by DENNIE RAMON

We brought seven contenders of the junkiest fried chicken in town and put them in a head-to-head battle to prove which one worthy of your cheat day.

WINGSTOP

The relatively young contender has proven that good wings (and drumstick) can come from a fast food joint. With about eight seasonings to choose from, the Original is absolutely our most favorites with tangy notes of an American style Buffalo wings with the perfect heat to suit Indonesian palate. Do ask for the creamy ranch dressing and BYO carrots and celery stick for the complete bar food experience.

WENDY’S

It has to be one of the crispiest ones on this battle. Lots of crunch but lacks of flavor -floury to be exact, as much as the flesh are pretty good but absolutely need more seasonings to beat the other contender. Let’s stick with the baked potatoes and the chili then.

BURGER KING

As Burger King made a comeback to Indonesian market couple of years back they decided to include fried chicken into their menu, what’s best for sales always first, right? So the Whopper crafter decided to go in a McDonald’s style of chicken: crispy with regular seasonings. Although it tasted good eaten with the packed rice –enjoyed like a burger, of course, but we found their fried chicken tends to be heavy on the salt through and through as much as we love the lesser greasiness of the meat. Also the outer crust can often get darker compared to the other chicken and doughy. We still enjoy the Whopper though.

YOSHINOYA

The famous Japanese fast food chain, known for their beef bowls has succumbed to Indonesia’s fried chicken craze and launched its very own. Crispy on the outside and pretty flavorful on the inside, lacks in personality but not the worst either.

MCDONALD’S

Other than Indonesia, the Philippines is another McDonald’s franchise that sells fried chicken –and actually be their best selling item instead of the famous burgers. Surprisingly, the non-chicken contender has the highest ranking chicken amongst all, McDonald’s chicken has the best of both world: crispy skin with mildly greasy white meat and perfect seasoning all the way to its bone. The only problem is that it only comes in one option of flavor unlike the spicier option with KFC, but again, isn’t that what chili sauce is for?

KFC – Hot & Crispy

Apart from having rice on the menu, KFC’s Hot & Crispy option is probably one of the perks we get as Indonesians (alongside the Singapore franchise too). Crunchier and crispier outer skins –that sparks more friendships to be broken, with warm, greasy flesh that has been marinated heavily with more chilies alongside Sanders’ secret recipe. Compared with the Indonesian franchise version, the Singaporean Hot & Crispy have nothing on our perfectly heated fried chicken. Don’t forget to also help yourself to a helping of all-you-can-press KFC’s chili sauce that eventually gone to waste every time.

C O V E R F E AT U R E

THE RISE OF THE FRIES by ADITHYA PRATAMA photograph by DENNIE RAMON

CARL’S JR – CHILI CHEESE FRIES

We know… putting a dollop of beef sauce and cheese will always make anything better. But we just have to put Carl’s chili cheese fries here as one of the most addictive thing ever. To begin with, Carl’s have one of the more decent skin-on fries, adding to its crunch and for those on sodium diets, theirs is probably the least salty we have ever tasted. Topped it with a warm beef chili and cheese it just elevates the fries into a whole different level.

How do you like your fries? Crispy? Fluffy? Salty? Join us as we give speak our mind about your biggest junk food addiction: fries!

MCDONALD’S

The Golden Arches has one of the world’s most recognized fries with consistency that remains the same throughout the entire franchise around the world. The perfectly crisp skin with fluffy mashed potato like inside with generous salt tossed along with it. We still have to put McDonald’s for having the best fries among all the other chain and we have yet to discover their secret behind those addictive fries.

BURGER KING

It felt a lot like a fail attempt to mimic McDonald’s fries (from here on, it’s all about McDonald’s fries, capiche?). Sad and often soggy, with an over the top saltiness to cover it all. Nice try, BK!

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C O V E R F E AT U R E

FAT BURGER

Like frozen fries that you would get in supermarket. Get one and fry your own.

CARL’S JR CRISSCUT

Often enough we like to fancy it up with a different shape of fries or seasoned it differently obviously. Rather than waiting for McDonald’s once-in-a-year twister fries. Carl’s CrissCut could possibly be your next best options. Hash brown like crust with a spicier seasoning with fluffy potato cakes filling to complement it all. Available all year round, no unnecessary wait for the festive Chinese New Year season.

WENDY’S

We were very excited upon seeing those thicker cuts of fries with fancy looking skin on Wendy’s fries. All we have to say, is that they did a pretty good job on making it not only look fancy, but also tasted fancy. Good crust with balanced saltiness, although somehow it lacks the junky feel. You know, like a fries you’d get in a hotel.

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C O V E R F E AT U R E

Kids Do The Darndest Things by JED DOBLE

It is difficult to stop kids from eating junk food! But unlike other kids, our favorite junior chef Revo has whipped up a great meal using his junk food. He shares with us the recipes for his Cheetos Risotto and Snickers Caramel Tart. Using the junk food and turning them into prized dishes. An amazing job! Try them at home! CHEETOS RISOTTO Serves: 2

INGREDIENTS: 4 tbsp 1/2 pc 1 clove 200 gr 1 tbsp 500 ml 250 gr 1 tbsp 1 tbsp 1 tbsp 1 tbsp 50 gr

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Olive oil Onion, finely diced Garlic Arborio rice Thyme Chicken stock Cheetos, blend coarsely Cream Butter Parsley, chopped Parmesan cheese, grated Arugula

STEPS:

{ @NbaĂ&#x2020; \[V\[` N[Q TN_YVP V[ aNOYR`]\\[ \S olive oil until translucent. { .QQ V[ aUR _VPR N[Q P\Na dVaU aUR remaining oil. { .QQ V[ aUfZR N[Q ]\b_ V[ aUR `a\PX \[R ladle at a time until the rice is al dente. { .QQ V[ aUR 0URRa\` ]\dQR_ `aV_ dRYY { ?RZ\cR S_\Z aUR URNa N[Q NQQ V[ ObaaR_ cream and parsley, stir well. { .QQ V[ ]N_ZR`N[ PURR`R Q_R`` dVaU arugula and serve immediately.

C O V E R F E AT U R E

CARAMEL SNICKERS TART Serves: 2

INGREDIENTS Tart Shell 110 gr 225 gr 50 gr 3 gr 1 pc

Unsalted butter Flour Sugar Salt Egg

Caramel 250 gr 50 gr 125 gr 5 gr 50 gr 1 tbsp 1 pc

Sugar Dark chocolate Cream Salt Unsalted butter Glucose syrup Snickers bar

STEPS

{ :Ve a\TRaUR_ SY\b_ `bTN_ ObaaR_ N[Q `NYa V[ a food processor until crumbly and has a texture of breadcrumb. { .QQ V[ aUR RTT N[Q ZVe b[aVY Q\bTU V` formed, assist with hand if needed but do not overmix.

{ 3YNaaR[ aUR Q\bTU N[Q d_N] dVaU PYV[T SVYZ then rest in the fridge for 25-30 minutes. { <[ N SY\b_RQ `b_SNPR _\YY \ba aUR Q\bTU into 2-3mm thickness then line the tart mold. Kept in chiller for another 10 minutes. { =_RURNa aUR \cR[ a\ & 0 1\PX aUR aN_a with fork then bake for 20-25 minutes until golden brown. { ?RZ\cR S_\Z aUR \cR[ YRa Va P\\Y aUR[ remove from the mold, keep in freezer until usage. { 3\_ aUR PN_NZRY URNa aUR `bTN_ N[Q glucose until caramelized, do not stir! { 0N_RSbYYf ]\b_ V[ aUR P_RNZ dUVYR `aV__V[T gently until all incorporated, remove from the heat. { 6ZZRQVNaRYf NQQ V[ aUR ObaaR_ QN_X chocolate and salt. Mix well. { A\ N``RZOYR `YVPR aUV[Yf @[VPXR_` ON_ N[Q place on the base of the tart and fill with caramel. Chill for about 3 hours prior to serving. { A\ `R_cR YRa aUR aN_a `Va V[ _\\Z temperature for 5 minutes then serve with a scoop of ice cream immediately.

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C O V E R F E AT U R E

DO YOU FANCY MIE? by RIAN FARISA photographs by DENNIE RAMON

We have seen over the years at how to elevate the freshest and the finest ingredients into good, intelligent dishes. But how about instant noodles? We asked two professional chefs to do something about it and look at what they have done!

s one of the most brilliant inventions in the history of human beings, instant noodles have become an inseparable part of our lives. Indonesians are also not lagging behind to inclulde noodles as part of their diet at least in the past few decades. Now as a country, Indonesia is also the second largest producer of instant noodles in the world after China and invented a plethora of flavors as a tribute to our diversity. To try each and every one is considered to be an adventure itself. Over the years, the flavors are perfected by the engineers and can be thoroughly enjoyed as it is. People also started to combine it with fried eggs, omelette, or even soft boiled eggs to elevate both the looks and the taste. Regardless of some health concerns, we even justified ourselves having it a tad too often by using the excuse of adding corned beef, grated cheese, and vegetables into it. There are also some who dare themselves by eating it with tens or hundreds of bird-eye chilies but lately, there’s an effort to recreate the dish to be as similar as possible with the picture on the noodle’s package. Which ever road you take, it’s comforting and fulfilling. However, we here at The Foodie Magazine, decided to make instant noodles receive that much needed elevation to luxury. Not to worry though, we are also letting you know that you can actually do it by yourself also back at home. That’s why we dared two experienced top chefs of five-star hotels in Jakarta to share their crafty versions of instant noodles. We welcome you to try!

CHEF ROLF KNECHT EXECUTIVE CHEF GRAND HYATT JAKARTA Although Chef Rolf was born and bred on the snowy mountains of Switzerland and had his long tenure as a chef in cold Western countries, his idea on how to make instant noodles appear fancier is apparently very tropical. Inspired by his daughter’s love of instant noodles, he decided to elevate the nutritional values of it by using fruits and seafood. The noodles become adventurous on its own but also very light. The brilliant use of lobsters, mango, and lychee are what made it elevated but it also subtly retains its original feel.

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SEAFOOD NOODLE SALAD Serves: 1

INGREDIENTS: 100 gr 50 gr 50 gr 50 gr 15 gr 3 pcs 15 gr 15 gr

Southeast Asian lobster Mango Mangosteen Lychee Birdâ&#x20AC;&#x2122;s eye chili Fresh limes, juiced Fried shallots Serundeng (sauteed grated coconut)

10 gr 1 pack

STEPS:

Chives Indomie noodles Balinese sea salt, to taste Indonesian long pepper, to taste Olive oil Coriander leaves, to garnish

{ 0YRN[ aUR S_bVa` N[Q Pba V[a\ OVaR `VgR portions. Remove seeds and skin as well.

GRAND HYATT JAKARTA | Jl. MH Thamrin kav 28-30, Jakarta | T: +62 21 2992 1234 www.jakarta.grand.hyatt.com | Facebook: Grand Hyatt Jakarta

{ =\NPU Y\OàR_ V[ `NYaRQ dNaR_ S\_ " ZV[baR` until cooked. Remove the shell and set aside to cool. { 0ba aUR Y\OàR_ V[a\ OVaR `VgR ]VRPR` `NZR size as the tropical fruit. { 0\\X 6[Q\ZVR [\\QYR` V[ `NYaRQ dNaR_ following directions on the package. { 1_NV[ [\\QYR` ]ba V[ O\dY N[Q a\`` dVaU olive oil and lime juice. { .QQ aUR a_\]VPNY S_bVa` Y\OàR_ N[Q remaining ingredients. { @RN`\[ dVaU `RN `NYa N[Q Y\[T ]R]]R_ Serve immediately.

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CHEF CHRISTOPHER CHAI EXECUTIVE CHINESE CHEF SHANGRI-LA JAKARTA As an expert of Chinese cuisine who has been working in five-star hotels, Chef Chris wanted to share his expertise by incorporating his forte in Cantonese and Sichuan dishes into his version of dandan noodles. While it may be less soupy than the original version, the use of char choy or the preserved mustard stems, is what contributes the unique flavor. His version of instant noodles were given a luxurious treatment by using different sauces alongside meat and black mushrooms on it to make it wholesome. As a refreshment, Chef Chris uses fresh, julienned cucumbers on top of it.

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C O V E R F E AT U R E

SICHUAN DANDAN NOODLE Serves: 4

INGREDIENTS: 80 gr 100 gr 5 gr 3 gr 80 gr 8 gr 5 gr

Chicken, minced Instant noodle Chilies, minced Black mushroom, diced Cucumber, shredded Garlic, minced â&#x20AC;&#x2DC;Char choyâ&#x20AC;&#x2122; Chinese pickle mustard root, minced

20 gr 20 gr 8 gr 15 gr 3 gr 8 gr 20 gr 3 gr 100 gr

Tomato sauce Chili sauce Peanut sauce Hoisin sauce Chicken powder Sugar Oyster sauce Duck soya sauce Chicken stock

STEPS:

{ 0\\X aUR V[`aN[a [\\QYR V[ O\VYV[T dNaR_ Strain the water out and put in a plate.

SHANG PALACE CHINESE RESTAURANT | Shangri-La Hotel Jakarta, Jl. Jend. Sudirman Kav. 1, Jakarta | T: +62 21 2939 9562 www.shangri-la.com/jakarta

{ D\X S_VRQ aUR ZV[PRQ PUVPXR[ b[aVY Va V` cooked then season with chili and garlic. { =ba aUR OYNPX ZbÙ_\\Z` N[Q PUN_ PU\f into the wok. { =\b_ V[ NYY aUR `NbPR` N[Q PUVPXR[ à\PX Mix until it is fragrant and juicy. { <[PR Q\[R ]\b_ RcR_faUV[T \[ a\] \S aUR noodle. { =YNPR aUR Ù_RQQRQ PbPbZOR_ \[ a\] \S the minced chicken. { @R_cR Note: Minced chicken can be replaced with beef or pork.

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Do Not Try This At Home by ADITHYA PRATAMA

Get cooking and serve these healthier junk food alternatives from your kitchen at home! KFC-STYLE FRIED CHICKEN Serves 4

INGREDIENTS: 1 pcs 360 gr 25 gr 2 tbsp 2 tbsp 2 tbsp

Chicken, cut into 8 pcs Flour Baking soda Garlic powder Onion powder Sugar

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2 tbsp 2 tbsp 2 tbsp 1 tbsp 2 tsp 2 tsp 1 tsp 1 packet 5 pcs 320 ml

Parsley, dried Oregano, dried Salt Black pepper, ground Pepper, ground Basil, dried Thyme, dried Tomato soup powder mix Eggs Milk Oil, to fry

STEPS

{ :Ve NYY \S aUR Q_f V[T_RQVR[a` a\TRaUR_ { 6[ N `R]N_NaR O\dY dUV`X a\TRaUR_ RTT` and milk. { ANXR N ]VRPR \S PUVPXR[ N[Q QV] V[ ONaaR_ mixture and coat with flour mixture, set aside. Repeat until all chickens are battered and coated. { 5RNa b] \VY V[ N `XVYYRa a\ NO\ba $"0 3_f the chicken skin-side down over medium heat for about 25 to 30 minutes, turning and flipping occasionally. { ?RZ\cR aUR PUVPXR[ N[Q QR T_RN`R Va \[ N kitchen towel. Serve immediately.

C O V E R F E AT U R E

HOMEMADE TORTILLA CHIPS WITH TOMATO SALSA AND GUACAMOLE Serves 8

INGREDIENTS: Tortilla Chips 1 tsp 1/4 tsp 1/2 Tsp 8 Pcs 4 Tsp

Tomato Salsa 500 gr 1/2 pc 2 pcs 1 clove 30 gr

Oregano, dried Chili powder Salt Whole Wheat Tortillas Extra Virgin Olive Oil

1/2 tsp 1/2 pc Guacamole 1/2 pc 1/2 pc 1 clove 1 pc 2 pc 20 gr

STEPS Fresh tomatoes Red onion Jalapeno peppers Garlic Coriander leaves

Red wine vinegar Lime, juiced Salt and pepper, to taste Red onion Lime, juiced Salt, to taste Garlic Jalapeno pepper Avocado, ripened and peeled Coriander leaves

{ =_RURNa \cR[ a\ & 0 { :Ve \_RTN[\ PUVYV ]\dQR_ N[Q `NYa V[ N small bowl and set aside. { =YNPR N a\_aVYYN N[Q O_b`U dVaU \YVcR \VY sprinkle the spice mixture and slice tortilla in half. Divide into 8 triangles. Repeat the

same step with the remaining tortillas. { A\N`a V[ aUR \cR[ S\_ a\ ! ZV[baR` Do not overcrowd the tray. { ?RZ\cR S_\Z aUR \cR[ N[Q `Ra N`VQR a\ cool. Tomato Salsa { ?\bTUYf PU\] a\ZNa\R` \[V\[ N[Q peppers. { =_\PR`` NYY V[T_RQVR[a` V[ N S\\Q ]_\PR``\_ and pulse until desired consistency. { @R_cR a\TRaUR_ dVaU aUR PUV]` Guacamole { =YNPR \[V\[ YVZR WbVPR `NYa TN_YVP N[Q jalapeno pepper in a food processor until finely chopped. { .QQ V[ Nc\PNQ\ SYR`U N[Q ]_\PR`` b[aVY smooth. { @]_V[XYR dVaU P\_VN[QR_ N[Q `R_cR a\TRaUR_ with the chips.

C O V E R F E AT U R E

BAKED CORN DOGS Serves: 4

INGREDIENTS: 200 gr 110 gr 2 tsp 2 tsp 1 tsp 1/2 tsp 150 ml 4 pcs 2 tsp 4 pcs

Flour Cornmeal Baking powder Sugar Salt Pepper Milk Eggs, beaten Vegetable oil Sausages, precooked Ketchup and mustard, to serve

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STEPS:

{ =_RURNa aUR \cR[ a\ ! 0 { 5NYcR aUR `dRRa ]\aNa\R` N[Q Pba V[a\ ! wedges. { A\`` dVaU \YVcR \VY N[Q `]_RNQ \[ N ONXV[T tray. { 0\ZOV[R a\TRaUR_ O_\d[ `bTN_ `NYa and black pepper and sprinkle over the potatoes. { /NXR S\_ " ZV[baR` N[Q ab_[ aUR ]\aNa\R` with spatula, bake for another 5 to 10 minutes until browned. { @RN`\[ dVaU `NYa N[Q ]R]]R_ `R_cR U\a

C O V E R F E AT U R E

BAKED SWEET POTATO FRIES Serves: 6

INGREDIENTS: 3 pcs

3 tbsp 1 tbsp 1 tsp 1 tsp

Sweet potatoes, peeled Olive oil Brown sugar Salt Black pepper Salt and black pepper, to season

STEPS:

{ =_RURNa aUR \cR[ a\ ! 0 { 5NYcR aUR `dRRa ]\aNa\R` N[Q Pba into 3-4 wedges. { A\`` dVaU \YVcR \VY N[Q `]_RNQ \[ N baking tray. { 0\ZOV[R a\TRaUR_ O_\d[ `bTN_ `NYa and black pepper and sprinkle over the potatoes. { /NXR S\_ " ZV[baR` N[Q ab_[ aUR potatoes with spatula, bake for another 5 to 10 minutes until browned. { @RN`\[ dVaU `NYa N[Q ]R]]R_ `R_cR hot.

CRISPY BAKED ONION RINGS Serves: 4

INGREDIENTS: 2 pcs 900 ml 50 ml 4 pcs 85 gr 125 gr 60 gr 1 tsp 1/2 tsp 1/2 tsp

Large onions, cut into 2 cm slices Milk Lemon juice Egg whites, beat Flour Cornmeal Panko bread crumbs Salt Pepper Paprika powder

STEPS:

{ =YNPR aUR `YVPRQ \[V\[ _V[T` V[a\ N YN_TR QV`U { 0\ZOV[R aUR ZVYX N[Q YRZ\[ WbVPR b[aVY Pb_QYRQ and pour over the onions until just submerged. Cover and store in fridge overnight. { =_RURNa aUR \cR[ a\ 0 N[Q YV[R ONXV[T a_Nf with parchment paper. { :Ve SY\b_ P\_[ZRNY O_RNQ P_bZO` N[Q aUR seasonings together in a shallow dish, set aside. { ?RZ\cR aUR _V[T S_\Z ZVYX N[Q QV] V[ RTT dUVaR` then coat with the flour mix. - Bake for about 15-30 minutes depending on the oven. Rotate and flip once until the rings are brown and crisp. - Let it sit for 10 minutes, serve warm.

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THE STREET DESSERTS by RIAN FARISA

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Rian Farisa goes around residential areas within Jakarta in search of traveling street desserts that everyone is always fond of. This feature is a small appreciation for these unsung sellers.

C O V E R F E AT U R E

opping from one neighborhood to another gives an insight at how people would see street food from a point of view of a passersby, people who live in densely populated areas, or even employees. ABDURRAHIM: OUR TUKANG ES DUREN IN THE HOOD Like barbers that usually come from Garut, a certain region around Tasikmalaya specializes itself as the school for es duren makers. As life in rural areas grow unappealing for young people nowadays, many would opt to migrate to big cities in search for better fortune. “Kang” Abdurrahim is among one of them. For years he had settled in nicely in Bogor as a tailor, tired of sitting down idly for long hours working his threads, he decided to follow the footsteps of his relatives and purchase his own pushcart. He’s now serving seventy to more than a hundred cups of es duren a day in front of a famous bakery in East Jakarta. His ice cream is a well-balanced one, sweet on the right amount but still would work well if added with the milk. Don’t forget to ask for more durian Medan if you like it more than the ice cream!

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Catch him daily at Jalan Cipinang Jaya on the parking lot of Majestyk from 11am to 9pm. ES CENDOL Perhaps to maintain neutrality, es cendol has said to originate from Southeast Asia and not from a certain country. Well, people all over Indonesia, Malaysia, Singapore, and some Indochina countries can’t seem to get enough of it but you can hardly escape the word cendol that feels more Indonesian than the rest. Some say that the word ‘cendol’ came from Sundanese/Javanese ‘jendol’ that symbolizes the bumpy experience upon savoring those little, worm-like rice flour jellies. Some also say that the word was derived from Thai or Vietnamese. Where ever it came from, if you notice at how each country creates it in similar shape and also using pandan coloring to make it green, makes it feel as if this dish belongs to everyone! The Indonesian version of es cendol or es dawet, as some people prefer to call, is putting a lot of it into a glass filled with shaved ice, coconut milk, and palm sugar. Usually, it stays that way in West Java or added with tape singkong (fermented

cassava), but in Jakarta, you may often find it paired with sliced jackfruits or durian flesh in it. Regardless of the combination, es cendol remains highly affordable, fulfilling, and a perfect thirst quencher to endure the everlasting tropical summer. ES POTONG While it might seem similar to the famous popsicle or ice pop, es potong comes from a different kind thanks to the way it is served. Shaped in long tubes filled with flavored ice of many flavors from chocolate, strawberry, to durian, pick a flavor of your liking and the tube will be cut into smaller pieces and then speared with a stick so that you can hold it. However, es potong has become a neglected commodity to many of us nowadays, partly because we can make this on our own or that we opt with the cuter es mambo. There are not too many left seen in our neighborhoods and they do appear inconspicuous, just like when I’m looking all over for es loder (desserts of different toppings with coconut milk and palm sugar). The funny thing is that when I wasn’t particularly looking for it, there it is tucked nicely in the corner.

C O V E R F E AT U R E ES DUREN As the most famous among the street desserts, usually an es duren pushcart is easy to be found and are conveniently attached to nearby places of interest. Indonesians can never get enough of it, especially with the fact that durian is now available on every season, but for foreigners, it’s still an acquired taste nonetheless. A cup of es duren is basically filled with durian-flavored ice cream made from a good combination of real durian, santan, milk, sago, flour, and sugar. Once several small scoops start filling in the cup, you will also get that extra durian flesh already made into pulp and then optionally added with condensed chocolate milk. In Bandung, where people are used with more fermented stuff, the es duren is usually combined with tape singkong and the exotic tape ketan hitam or fermented black glutinous rice. ES KRIM Always on the move and traveling from one neighborhood to another, the ice cream pushcart is, from time immemorial, equipped with a bell to attract everyone especially kids. Back then, children would stop what they’re doing and then burst out on the street to get their share quicker than everyone! Usually, most of them sell Neapolitan flavored ice cream and only serve in cones or bread for a mere few thousand rupiahs nowadays, but as time goes by, there’s always a need to be creative. The ice cream can now be served in cups and then topped with condiments or fruits, while also adding condensed milk to make it more colorful and appealing. While it may taste too sugary for some, I bet it is still everyone’s prima donna on any given season.

ES DOGER As one of the few desserts that use so many condiments, es doger has an intricate taste and texture at the same time. For the base, es doger uses ice blended sweet coconut milk colored with pink syrup. The condiments are basically optional but it would taste great to have a mixture between tape singkong, tape ketan hitam, jackfruit, and red pearls. On the top of it, don’t miss having the diced bread on it as well as the coup de grace from the all important, condensed chocolate milk. With its complex taste, es doger is loved by many but may not be too appealing for daily intake if I ask some of my friends. Many prefer the more straightforward es cendol for instance but nevertheless, es doger is pretty much easy to find. For a mere dessert of such complexity, it’s also highly affordable.

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Sweet & Salty by JED DOBLE photographs by DENNIE RAMON

Everyone loves ice cream! So when we decided on making a Junk Food issue, one of our plans was to make our own ice cream flavor.

he duo of Gupta and Primo, the brains behind the very successful Eskimomo Ice Cream, started their home delivery business in 2013. Since then, they have quickly gained popularity and even distribute their products to as far as Bandung. They have expanded to doing pop-ups to showcase their delicious ice cream flavors. We at The Foodie Magazine just can’t get enough of their ice cream and when we decided to have our Junk Food issue and planned to create our own ice cream flavor, the task obviously had to go to the boys at Eskimomo. We brokered the idea to Gupta and Primo and they were up for the challenge. I proposed to them my initial idea of creating an ice cream flavor that was both sweet and salty. Our discussions brought us to talking about how some people (myself included) could eat their French fries with their soft serve ice cream. And thus the idea was born. Vanilla with potato chips. Then we decided to throw chocolate into the mix, because who doesn’t love chocolate. We then decided to coat the potato chips with chocolate so that the chips would keep its crispness. So after a number of trials, we have it. Our Malted Vanilla with Chocolate Covered Potato Chips. It’s malted vanilla base is flavorful and on the sweet side, with the dark chocolate coating the potato chips, this keeps it crispy so that when you bite into it, you will still get the texture of the potato chips. We used a salty chip so that you can instantly juxtapose the salt with the sweet malted vanilla base. Incredibly yummy, if you ask me! Call or email Eskimomo to taste our collaboration flavor, which is only available for the whole month of February. Also come see us at Pasar Santa at Kedai Aput for the Eskimomo Pop-Up Store, every Sunday of February to April, from 1:00pm until stocks are sold out. See you there!

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#NONGKRONGDIPASAR Eskimomo Pop-Up Shop at Kedai Aput - Pasar Santa Every Sunday from February to April 1.00 pm until SOLD OUT

ESKIMOMO | helloeskimomo@gmail.com | Jakarta: T: +62 812 858 77334 | Bandung: T: +62 85 9742 10637 www.helloeskimomo.com | Twitter & Instagram: @helloeskimomo

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T H E FI N E R T H I N G S

Jordiâ&#x20AC;&#x2122;s Fun Snacks by JED DOBLE photographs by DENNIE RAMON

Yes, our theme this month is junk food, but when we saw what Chef Jordi Berrus of Lobo presented to us, we could not dare call it junk.

T H E FI N E R T H I N G S

hef Jordi has an amazing culinary mind. His experience at Michelin starred restaurants elBulli, Drolma and Enoteca Pinchiorri has honed his creativity to great heights. When we challenged him to create his style of junk food for this issue, his creative juices started flowing. We initially asked him to prepare only two dishes, but he ended up making five! He said that when he started to think about it, he had so many ideas and he didn’t know which one to present to us. So he showed us all. Now that the decision was up to us, we couldn’t decide either. Lobo at The Ritz-Carlton Jakarta, Mega Kuningan is lucky to have such an interestingly quirky but boundlessly creative chef de cuisine. On the day we visited, the wide smile on Jordi’s face said it all, he was excited. The first dish was Fancy Dixi. Using Dixi corn puffs, he made a foamed yogurt with black truffle oil, masala, orange zest

and chervil. Of course we could not stop dipping the corn puffs into this deliciously creamy dip. After a few, Jordi tells us to stop, since there are more treats to come! Next was his elevated Parmesan Popcorn. He popped some popcorn and enveloped it in a crisp parmesan gratin blanket and grated nutmeg over it. The parmesan really gives an additional pop to the pop corn. Then Jordi presented his Savory Oreo. He made olive flavored crackers and filled them with sour cream and kalamata olives. Initially when I saw the snack, it looked like an Oreo cookie or a macaron but when I bit into one, it had a burst of olive flavor which was really appealing. Then we went into the sweet treats. Jordi presented his Filipino Baby. A Filipino is a Spanish round donut shaped cookie with a white cream filling. Jordi’s version was a chocolate baby donut with a coconut cream filling and was highlighted with edible gold leaf. Yummy! It made me

LOBO | The Ritz-Carlton Jakarta, Mega Kuningan, Jalan DR.Ide Anak Agung Gde Agung Kav.E.1.1 no.1, Jakarta T: +62 21 2551 8888 | www.ritzcarlton.com

think of a Bounty chocolate bar, which is one of my favorites. Last up was for me the most controversial but most creative. It was Jordi’s Chicken and Chocolate. He made a rich dark chocolate ice cream and paired it with crispy chicken skin fried in olive oil and sprinkled some pyramid salt on top. We all know the trick of sprinkling some salt in your hot coco but the combination of the chocolate and the chicken skin was quite unique but surprisingly not unpleasant. The saltiness and sharp flavor of the chicken was balanced out by the richness of the dark chocolate ice cream. Something for the adventurous. In all, it was a truly marvelous experience sampling Jordi’s snacks. It was a great way to showcase his creativity and reveal his playful side. What he presented was definitely not junk but fine creations which befit the luxurious ambiance of Lobo and The Ritz-Carlton. Kudos Chef Jordi!

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T R I E D A N D TI P SI E D

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T R I E D A N D TI P SI E D

KICKIN’ IT OLD SCHOOL! by ADITHYA PRATAMA photographs by AKI

Straying afar from the trendy and flashy cocktails, Pastry chef cum mixologist Will Goldfarb concocted a classic repertoire to go along with his sweet creations.

e have often discovered a long list of cocktail menus with flirty and are ridiculously filled with annoying pun topped with ingredients that are often longer than the entrée description on the other page. Does it all taste good? Maybe, but sometimes the drink leaves us raising eyebrows and wondering ‘what the hell just went through my mouth?’ Upon our arrival at Room4Dessert –Will Goldfarb’s latest venture that was transported from New York City’s Nolita to the tranquil settings of Ubud just last year, we were greeted not with plates of his unique desserts but with a whole list of cocktails he crafted to pair with his desserts. “I guess you can always go for the classic wine or cognac pairing with the

desserts that I make, but why not opt for cocktail pairing?” shared Chef Will. At Room4Dessert, cocktails were not meant to be fancy. All the six signature cocktails served were classics such as Margarita –on the rocks and no salt, and Sidecar –a Goldfarb family recipe just like the way Chef Will’s father will approve, with five ingredients limit into each glass to create a perfection in each and every single sip. We were joined by two of his apprentices, Adi and Koming, whom Chef Will himself taught to prepare the dangerous mix of Negroni that has been aged to mellow the flavors of gin, Campari and sweet vermouth that makes a very decent aperitif to kick start the lavish dessert spread at Room4Dessert alongside a rendition of the classic Billionaire with

ROOM4DESSERT | Jalan Raya Sanggingan, Ubud, Bali (Next to Naughty Nuri’s) | T: +62 361 553 2598 www.room4dessert.asia | Facebook: Room4Dessert Ubud | Twitter & Instagram: @room4dessert _ wg

Will Goldfarb’s twist by introducing the citrusy flavor of Cointreau and a fragrant rosella infused syrup and calling it Billionaire, In Rupiah of course. Aged cocktails are what Chef Will implements through many of his signature drinks and the house-made components including his house vermouth that has been aged for months to deepens the flavor and creating the fragrant aroma and taste that a vermouth has. This vermouth is the main ingredient for his –again, aged Manhattan, another classic concoction that Chef Will introduced at Room4Dessert in Ubud. Your next Bali trip is months away? Worry not, Chef Will Goldfarb has kindly shared his drink recipes including the basic of his house vermouth at these easy to follow recipes to tease your taste buds and entertain guests with class at home.

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T R I E D A N D TI P SI E D

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T R I E D A N D TI P SI E D

BILLIONAIRE, IN RUPIAH Serves 1

INGREDIENTS: 45 ml 15 ml 10 ml 10 ml 7 ml

1 dash

Bourbon Cointreau Lime juice Rosella syrup Egg white, fresh and strained Bitters

STEPS

{ @UNXR NYY aUR V[T_RQVR[a` cVT\_\b`Yf dVaU ice in a shaker. { @a_NV[ N[Q `R_cR V[ N PUVYYRQ P\PXaNVY P\b]R

HOUSE VERMOUTH Serves 1 liter

INGREDIENTS: Spice Infusion 1 liter 5 gr

Vodka Black pepper

2 pcs 5 gr 5 gr 1 pc 50 gr 1 pc 2 pcs 10 pcs 3 pcs

Cinnamon sticks Cloves Coriander seed Vanilla bean Pomelo flesh Nutmeg Rosemary sprigs Kemangi leaves Lime leaf

NEGRONI

100 gr 750 gr 375 ml

Sugar Red wine Spice infusion

{ :Ve NYY V[T_RQVR[a` N[Q NTR S\_ Na YRN`a days { A\ `R_cR ]\b_ \cR_ N YN_TR VPR PbOR V[ N rock glass.

Serves 5

INGREDIENTS: 200 ml 150 ml 100 ml

Gin Campari House vermouth

STEPS

{ :Ve NYY aUR V[T_RQVR[a` a\TRaUR_ S\_ `]VPR infusion and age for at least 60 days. { 3\_ cR_Z\baU P\\X aUR `bTN_ V[a\ PN_NZRY and deglaze with red wine. { <[ N Y\d URNa _RQbPR aUR ZVeab_R V[a\ 375ml volume. Allow to cool. { .QQ V[ $" ZY \S aUR `]VPR V[Sb`V\[ aUR[ age again for another 30 days.

MANHATTAN Serves 5

INGREDIENTS: 300 ml 150 ml 1/2 tsp

Bourbon House vermouth Bitters

STEPS

{ :Ve NYY V[T_RQVR[a` N[Q NTR S\_ Na YRN`a # days. { A\ `R_cR ]\b_ \cR_ N YN_TR VPR PbOR V[ N rock glass and add in a dash of bitters.

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T R I E D A N D TI P SI E D

Junk Food and Matching Tipples by JED DOBLE photographs by DENNIE RAMON

We sought the help of master mixologist Kiki Moka of The Union Group, to pair our favorite greasy and salty junk foods with cocktails.

iki Moka is the head mixologist of The Union Group, which own famous establishments Union, Cork & Screw, Loewy, Canteen, Casa, E&O and Benedict. He has spent many years honing his craft as a bartender and craftsman. In the process he has traveled the world and has won many prestigious bartendering awards. â&#x20AC;&#x153;It is all about balanceâ&#x20AC;?, Kiki says. Since junk food is most often greasy, oily, salty and spicy, cocktails that you pair with these should round out their flavors. One rainy afternoon, Kiki whipped up two delicious cocktails that we paired with our favorites. â&#x20AC;&#x153;Junk food by its nature is easy to eat, so I pair it with cocktails which are easy to drink too,â&#x20AC;? Kiki shares. He first made us a Vodka Sour, which we paired with some fries. â&#x20AC;&#x153;Since the food is heavy and flavorful, I chose a Vodka Sour because the sour taste will cleanse your palate and will make you eat more!â&#x20AC;? Kikiâ&#x20AC;&#x2122;s version of the Vodka Sour is available at E&O. The Dark & Stormy is available at Canteen Pacific Place and Casa, we paired this with some spicy chicken wings. â&#x20AC;&#x153;Usually, we eat junk food with soda or beer, so the Dark & Stormy is a perfect match.â&#x20AC;? Using homemade ginger beer, the fizz and tanginess of the ginger beer once again cleanses the palate and makes eating the junk food a better experience. Being one who fancies cocktails myself, I enjoy hanging out at a few of the Union Groupâ&#x20AC;&#x2122;s establishments since they probably have one of the best cocktail programs in the city. Kiki shares with us the recipes of the two cocktails so that you can try them at home. Donâ&#x20AC;&#x2122;t worry, they are easy to do. Go ahead, take out your booze and your shaker. Cheers!

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DARK & STORMY Serves: 1

INGREDIENTS: 60 ml 60 ml

Myerâ&#x20AC;&#x2122;s Rum Ginger Beer

STEPS:

{ 6[ N WN_ SVYYRQ dVaU VPR ObVYQ N[Q ]\b_ the rum. { A\] b] dVaU aUR TV[TR_ ORR_ { 4N_[V`U dVaU N PV[[NZ\[ `aVPX

E&O | Menara Rajawali, 1st Floor, Jalan Dr. Ide Anak Agung Gde Agung Lot#5.1, Kawasan Mega Kuningan, Jakarta | T: +62 21 576 1645 www.eandojakarta.com

T R I E D A N D TI P SI E D

VODKA SOUR Serves: 1

INGREDIENTS: 60 ml 30 ml 15 ml dashes

Beluga Vodka Fresh Lemon Juice Sugar Syrup Peychaud Bitters

STEPS:

{ =ba c\QXN YRZ\[ WbVPR N[Q `bTN_ `f_b] in a shaker filled with ice. { @UNXR cVT\_\b`Yf { @a_NV[ V[a\ N P\b]RaaR TYN`` { 4N_[V`U dVaU N YRZ\[ ]RRY

CANTEEN | Pacific Place 4th Floor SCBD, Jalan Jend. Sudirman Kav 52-53, Jakarta | T: +62 21 57973742 www.canteenjakarta.com

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T R I E D A N D TI P SI E D

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T R I E D A N D TI P SI E D

Everyday is Champagne Day by JED DOBLE photographs by DENNIE RAMON

It doesn’t need a special occasion to pop open the Champagne. Ebby Reyhani, corporate wine ambassador of Vin + shares us a few tips on how to enjoy your bubbly with any of your comfort foods.

bby Reyhani has been in Indonesia for two years now, working as the Vin+ wine ambassador. A wine veteran, Ebby has worked in the wine industy for almost 15 years now. He was born in Britain and moved to France when he was 20 years old. There he worked at two wineries for almost 10 years at the Rhone Valley. He worked as a Viticulturist then as a Cellar Door manager. He then moved to Singapore to be a sales manager for an importer, then to Jakarta. Ebby has a great role at Vin+ as wine ambassador. “I get to drink, and talk about it. I explain about wines and help clients with their choices. I also help with the wine portfolio and get to design food and wine pairings. I also teach people who want to learn more about wine.” “You don’t need to pair wine or Champagne with foie gras, caviar or a prime rib, or anything like that. There are a lot of people who think that you need to have an occasion to be able to open a specific bottle. The occasion is when you want to open a bottle.” Ebby continues” “Maybe one day you fancy a crisp white wine, and you open a crisp white. The next day you fancy

a heavy, full bodied red, you open a heavy red.” Wanting the wine is the occasion in itself. It’s like wanting a bar of chocolate, you want a bar of chocolate and you go to the shop to get one. It should be the same with wine. Wine should be an everyday occurrence. For our junk food pairing, Ebby has chosen three different Champagnes from three different Champagne houses with three totally different approaches. The first is Champagne Taittinger Nocturne. It is a ‘sec’ Champagne composed of 40% Chardonnay and 60% Pinot Noir and Pinot Meunier. It is aged for at least four year and has a 17 g/l dosage of cane sugar. It has a round, fruity and fresh finish. Ebby pairs it with a bowl of nachos, knowing that nachos and the accompanying jalapeño peppers and seasonings will be rounded out by the sweetness of the Taittinger Nocturne. The second is a Philipponnat Curvée 1522. The name commemorates the year that the Philipponnat family settled in the village of Ay, in the heart of Champagne. The curée are crafted from the House’s most remarkable Pinot Noirs, which gives it more body and more structure and volume.

VIN + | Plaza Senayan Arcadia Level. 1, Jalan New Delhi No. 9, Pintu Satu Senayan, Jakarta | T: +62 21 5790 1477 http://vingroup.biz | Instagram: @vinplus | Twitter: @vinplusID

This Champagne has real texture, it is dry and serious but still has lots of fruitiness and character. Ebby pairs it with a cheese pizza. The 1522’s dryness and body will partner perfectly with the fattiness of the cheese and will give it great balance and rounds out the fat in the mouth. The third Champagne is from Henri Giraud. It is a Rosé. Champagne Rosé is unique in France because it is the only Rosé which you can make by mixing a red wine with it. A dose of still red wine is blended in the bottle to give it its color and roundness. It has a nice strawberry color with candied notes but still is dry with hints of strawberries and cherries. It is paired with their meat lover’s pizza. The Henri Giraud Rosé rounds off the pizza’s meatiness and flavor. Because of it’s ‘winey’ characteristics, this Champagne works like a red wine when paired with food. As Ebby has said above, you should not need a special occasion to open a bottle of wine, let alone Champagne. Wanting to open a bottle is the occasion in itself. He and the team at the Vin+ outlets are ready to help you out with your wine choices. Cheers!

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TA K I N G I T TO T H E S T R E E T S

PISANG GORENG “ASLI” BANYUMAS

Teatime for Indonesians doesn’t require fancy scones and jams. We only need our gorengan. For that, we take a look at a fritter hawker in East Jakarta.

by RIAN FARISA

hat used to be a marshy area east of The Big Durian, Cipinang is now a new center of attraction as a hub between the city center and the uncharted food trails of East Jakarta to as far as Bekasi. Nowadays, people have started springing up food businesses like crazy here. Among them, a couple peacefully runs a gorengan business since 1988 and has inspired others on this now-busy street of Cipinang Jaya. You may have to scrutinize all the street vendors one by one in search for what your tummy wants that day, but a stop at Pisang Goreng “Asli” Banyumas is a must-do while there. In gorengan stalls anywhere, it is uncommon to stay around and eat as most people would just take away their orders and leave. So perchance, if you are curious like me with what happens on every street food kitchen, spend just a little time to observe while you are on a queue. Even simple comfort food like gorengan can be very demanding! On the frontline, a veiled lady was busy serving, answering any inquiries, and keeping up with specific orders from the customers patiently. At the same time, her partner was preparing the dough by putting it individually into a pasta roller. When it gets thin, she then individually wraps it over a banana before frying the pisang molen. It’s a delicacy used to be available only in pastry shops but now, you can find it almost everywhere. The key people were stationed behind two huge frying pans filled with extremely hot oil. The owner, Ibu Sumarni, checks and rechecks whether her bakwans have reached golden perfection and are ready to move on with the following batch. Meanwhile on another pan, her husband stained his bare hands with the batter. Thus he ensured that all the bakwans had been properly coated and then he fried it one by one, risking his hands with oil splashes. Typically, a gorengan stall would have several types of fritters. At PisangGoreng “Asli” Banyumas, you might want to venture a bit aside from their really good bakwan (vegetable fritters) and pisang molen. The traditionalists would choose the straightforward and lightly battered fried

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banana or the plain fried tofu, but there are those who like the sweetness of taro rather than banana. Sometimes for me, it’s the thin and crisp tempeh goreng that I choose. For several times I have been there, their bakwan tastes like American fried chicken for some reason. Call me whimsical, but that taste becomes so notoriously familiar and I can relate it right away. As much as I

enjoyed it all for myself, among those who became their loyal patrons, the fritters of Ibu Sumarni are not exclusive purchased only for afternoon snacks but also to be shared with others in celebrations or gatherings. “We are about to invite our neighbors for our son’s khitanan party and we are ordering for takeaway tomorrow”, said a customer answering my inquisitive nature.

TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Daily, 11am – 9pm SPEND: IDR 5,000 – IDR 30,000 / person

PISANG GORENG BANYUMAS| Jalan Cipinang Jaya (in front of BNI), Jakarta | T: +62 81 6185 2322

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TA K I N G I T TO T H E S T R E E T S

SATE KLATHAK BU JAZIM by RIAN FARISA photographs by DENNIE RAMON

ast paddy fields and the old tombs of rulers of the Mataram Kingdom are what define Imogiri in general. Located on the countryside of Yogyakarta, Imogiri’s rural charms are taken for granted by many, as people would only pass through this area on their way to the beaches, to Gunungkidul, or somewhere farther. However, it’s time to realize that Imogiri is actually in possession of a delicacy rarely found in other places, even in Yogyakarta proper. Food, after all, will always be a good reason for anyone to stop for a while. Sate klathak. Yes, you heard it right and your mind will certainly picture the good old grilled chicken or lamb satays that you generally find in any neighborhood. However, it’s different with sate klathak and how the Imogiri treat their meat. That’s

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“Klathak… klathak…” The crackling sound of satay from Imogiri being grilled and the very scent of it are just too much for a hungry stomach. Here, Bu Jazim will redefine the definition of a good-skewered meat.

what makes it a cut above the rest. Hanging the meat ages the sate klathak and that is what contributes to its intense flavor and tenderness, aside from the use of young goat meat and simple spices. What’s also unique about it is that the meat cubes are skewered using bicycle wheel spokes. Therefore, the meat will be evenly grilled, unlike by using traditional bamboo sticks. There are powerhouse names found in this area that promote the same menu such as Pak Pong, Pak Bari, or this one that we encountered. That day was the birthday of Yogyakarta and many of these satay shacks decided to close their business except for Bu Jazim’s. In case you are afraid to get lost, her warung is located on the straight road of Jalan Imogiri Timur, adjacent to the outer ring road of Yogyakarta.

The clock hit 9pm and by the time we came, we were the only customers there. Pretty much soon afterwards, people started to flock in and empty the meat reserves right away. As the lucky ones who arrived first, we had the best part of the meat and were able to witness the whole cooking process. Traditionally, sate klathak is only seasoned with salt, pepper, and garlic but there are some who use more. At Bu Jazim’s, with only the use of salt and pepper, the juicy lamb cubes kick in strong umami flavor and suited well with the accompaniment of either curry soup or the usual kecap manis sauce with bird-eye chilies. The luxurious, velvety taste that still retains a bit of prengus scent (typical lamb scent) is a divine characteristic for satay lovers.

TA K I N G I T TO T H E S T R E E T S

SPEND: IDR 20,000 â&#x20AC;&#x201C; IDR 50,000 / person

SATE KLATHAK BU JAZIM | Jalan Imogiri Timur (in front of Jati gas station), Imogiri, Yogyakarta

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I CO N I C

RAGUSA ES ITALIA by RIAN FARISA

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It may seem subtle but influential old ice cream shops have contributed to our dessert lifestyle for decades. Among the most famous, The Foodie Magazine would like to re-introduce Jakarta’s one and only – Ragusa Es Italia.

I CO N I C

he subjects about the origin of food and how it travels around the world have long become interesting discourses for many. If you could relate the research with what you see in actuality, you will find that our eating culture came from various influences. In particular, the Western influences are preserved well by the inheritor of colonial businesses as seen in big cities around Indonesia. Many preserve it conservatively but everything remains authentic. Ragusa is among the old guards of ice cream business’, peered directly only by Toko Oen in Semarang and Malang or Zangrandi in Surabaya. To top the somewhat indirect competition, Ragusa earned the title as the oldest living ice cream parlor several years ago by MURI – Indonesia’s own record awarder foundation. The ice cream shop itself was founded unintentionally in the beginning. During the Batavia time, Luigi and Vincenzo - the siblings who hailed from Ragusa in Italy, originally started a tailor apprenticeship in the city. However, upon their discovery of the abundance of milk from a producer in Bandung, they decided to abandon the career as tailors and instead, opened an ice cream shop. Named after the town they came from, Ragusa gained prominence among the foreigners when they first opened in Pasar Gambir, the site of famous night fairs situated on the exact location before Monumen Nasional (Monas) was built. After years of never ending heyday,

then came the Japanese imperialists who took over Indonesia from the Dutch. In the final years of World War II, many of the foreigners already fled the country and affected Ragusa’s business. They were even forced to close temporarily, but just two years after the end of World War II, they reopened the shop again on Jalan Veteran not far from the old place that survives until this day. Knowing that the business is no longer owned by the original Italian family, we met the current proprietress, Ibu Sias Mawarni, to tell us a bit about how it was inherited. She has a jolly persona and a lot of stories to share. She’s showing her thirst for knowledge, especially with her taking degrees in management and advanced Mandarin. Before the real story of Ragusa kicks in, she reminded me to always find time to help the needy and that way, your life will be blessed with wealth and happiness. It’s a reminder that we always need to hear from time to time. The fateful year was in 1972. The original owners had to return back to Italy for a couple of months to settle some family affairs. Worried with what will happen to the ice cream shop, Ibu Sias Mawarni and his husband as their loyal assistants ensured them that everything will be alright. After further consideration, the Italians decided to inherit the business to them. The affairs apparently required them to return for good. According to Ibu Sias herself when she visited Italy back in 1979, they’re now happily settling back and running a

RAGUSA ES ITALIA | Jalan Veteran I no. 10, Jakarta | T: +62 81 3849 123

successful hospitality business. “My visit that year to Italy inspired our iconic Spaghetti Ice Cream. It’s been a huge success ever since”, she said. By utilizing a special machine, the ice cream is pumped through small holes that will create spaghetti shape. Once served, it is then topped with sukade or dried fruits, chocolate sauce, and crushed nuts. Aside from the spaghetti ice cream, Ragusa is also known for its one and only foil-wrapped tutti fruity ice cream and the velvety coupe de maison with an exciting nougat flavor. The character of Ragusa’s ice cream is much different than the creamy, modern type. It has more watery consistency but has a mild texture. With a good milky taste and natural flavors, its ice cream has been standardized for decades to produce maximum pleasure. Business was booming until 1998, the time when Ibu Sias lost many of her 22 outlets around Jakarta due to the riots. She’s now just running several outlets, but even so, business has always been good and steady. The wound is still there but she seemed in high spirit and grateful nevertheless. As the most iconic part of Jalan Veteran, Ragusa has been attracting people for years. To fulfill the satiate of its loyal customers, Ragusa cooperates with street food pushcarts stationed in front of it. They serve asinan, sate ayam, otak-otak, and gado-gado to accompany the desserts. That way, people would come for lunch and enjoy scoops of good ice cream at the same time.

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A F O O DI E ’ S L I F E

LAKSMI PAMUNTJAK by ADITHYA PRATAMA

Noted as one of Indonesia’s finest food writers, Laksmi Pamuntjak shared with us her passion for food, literature and her latest labor of love: “Aruna Dan Lidahnya”.

ack in the early 2000s, Jakarta Good Food Guide emerged as a prominent food guide in Jakarta with coverage ranging from high-end restaurants to warung and kaki lima. Upon her return from Down Under, Laksmi Pamuntjak helmed the guidebook by creating a new independent guide that is comprehensive and reliable. “I remember back then, food writing was an important aspect within the food and beverage industry not only in Australia but also in the US and Europe. It played an important role through a crisp and creative writing and also became a specific genre by itself,” recalled Laksmi during our chat; “I could not find any in Indonesia back then, at least the independent ones where no sponsors were involved.” To compose Jakarta Good Food Guide, Laksmi had to finance her own research and visited each venue to take notes about the food discretely just like her days back in The Jakarta Post where she contributed for their review column, “Food First Thought.” “I was told to deliberately hide my name at the article and describe myself as Epicurus –from the Greek philosopher of moving pleasures. Through my writings I was somewhat perceived as an old guy,” chuckled Laksmi; “I always put myself not as an expert in my writings, but as someone that has been exposed to good food since a young age and I could somewhat discern what was good or bad, what was authentic or not. That similar manner is what I applied in Jakarta Good Food Guide.” From writing about fine dining experience to street food taste, Laksmi found it quite difficult comparing the two. She could write so much more about fine dining restaurants for there are supporting elements of ambiance, the interior and their tableware whereas for a humbler eateries, she would only focus solely on the food, the place’s history and perhaps the people behind the eatery. “One regret for me is just that I wish I had introduced more stories of these casual eateries and kaki lima in Jakarta Good

Food Guide. But I had to cope up with my deadlines, so it is quite difficult to do so.” Last year, Laksmi released her second novel: “Aruna Dan Lidahnya” –Aruna and Her Palate, that tells a story about Aruna a thirty-something epidemiologist who is also highly obsessed with food. She was assigned to investigate the pandemic avian flu cases throughout Indonesia in which she brought along two of her best friends; Bono, a New York trained chef with ego as big as his cleaver and Nadezdha who make a living out of food writing, to go on a side culinary excursion to many cities. “Aruna Dan Lidahnya” observes not only the culinary history of areas in Indonesia but also the regions’ social issues and friendships among three urban Jakartans through one simple object: food. “Not only do I feel that food is the best way to bring people together, it is also a perfect vessel for us to deliver ideas and information about other issues from politics, religions and even relationship that are often challenging to be perceived directly,” explained Laksmi; “that is what I try to convey through ‘Aruna Dan Lidahnya’.” Laksmi shared that it took her 18 months to finish the field research for “Aruna Dan Lidahnya”. She traveled all over the archipelago from Aceh, Medan to Madura and wrote immediately after finishing one region so that her observations remain true. As a foodie herself, Laksmi believes that a foodie does not necessarily have to be someone that is educated within a field of food but it has to be someone with a culinary-oriented mind, someone that is ecstatic about food. For a foodie, having a specific dish can give the same excitement level that is almost like a revelation by itself. “It has to be someone that would gasp loudly upon trying –say, a piece of otoro, a tuna belly, whose texture and fattiness would resemble that of pork in a Japanese restaurant,” explained Laksmi passionately; “I get that feel from eating a good bowl of soto betawi and a spoonful of sambal

LAKSMI PAMUNTJAK | www.laksmipamuntjak.com | Twitter & Instagram: @laksmiwrites

daun jeruk from my favorite ayam tangkap eatery in Jakarta. It gives me a glow, a certain kind of happiness that just taps you at the right spot! So yeah, I can proudly call myself a foodie.” Another fond memory of food that she would always remember was that Laksmi was a sucker for keripik singkong Padang –deep fried to crisp and coated with thick and sticky glaze of chili, in her younger days. “I would demolish three huge packs in one sitting as I read a book and will hide the leftovers under my pillow so that my mom would not find it.” Apart from being an art consultant, Laksmi now is in the process of rewriting “Aruna Dan Lidahnya” in English while also preparing another book about food. As a continuation of Jakarta Good Food Guide, Laksmi now added a section on her website called “Laksmi’s Foodprint” where she would share her review of places in Indonesia and around the world in a more accessible manner. “People do not carry a 600-page book around with them anymore. So the information that I wanted to deliver has to be available digitally through their smartphones.” We closed the interview with one question: what does food mean to Laksmi Pamuntjak? “Food in general has become an exact spiritualism in many western countries where people recognize chefs better than any Nobel Prize winners and even more than the subject of religion and politics. People are so much more open when talking about food; conversations become more fluid as food can transport information,” answered Laksmi; “for me food can be a metaphor, a symbol and even an actor of culture that can be used to reach out to many things and connect people together. Especially in Indonesia where our culinary diversity is just so amazing, we could find so much more stories and ways to tell about food rather than just saying ‘enak’ to deliver the message.”

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CO N F E S S IO N S O F A F O O DI E

CHINDY LIe by ADITHYA PRATAMA photographs by DENNIE RAMON AND CHINDY LIE’S PERSONAL COLLECTION

decade ago, Chindy went all over Jakarta in desperation to find one simple little thing: a ramekin. Not the display only kind of ramekin, but the good oven-proof ones that can be fully utilized for making soufflé or crème brulee without it breaking from the high oven heat. She had to go all the way to Singapore to find it in a kitchen store called Pantry Magic. Little did she know that she would bring the store to Jakarta a couple of years later. At its early stage, Chindy and her husband, Rianto, thought like any other metropolitan people think that Pantry Magic needs to locate itself in a shopping centers or malls to grab more markets. However, the principal of the company managed to convince them to grab the expatriate market to begin with and drove them to find the gem within Kemang area. Once they found the spot where Pantry Magic is right now, they immediately fell in love with it. Through the first week of training, Chindy was given the main direction of the store on how to decorate, put up a window display and ensuring that she would capture the customers’ attention to shop at Pantry Magic. “I nearly fell to tears when our principal left us on our own,” reminisce Chindy; “I have no idea how to do sales back then even though I love my store and its products very much. So I opted for a different approach by treating all of the customers just like a friend of ours whom we would share the product information and often exchange recipes for them to try as well. We realized that through that approach, Pantry Magic was quickly welcomed in the neighborhood of Kemang.” From having home cooks of Kemang to having chefs and restaurant owners as their regular clients, Pantry Magic has developed its brand in Indonesia as many customers contacted Chindy from Bandung, Surabaya and eastern Indonesia. That was when Chindy and Rianto decided to open up their second outlet in Bali. Through the years of operating Pantry Magic, Chindy admitted that William Wongso remains the most memorable chef that ever cooked in her kitchen. “Om William was the first chef to cook in our kitchen at Pantry Magic for the grand opening,” shared Chindy; “apart from having many years of kitchen experience and his

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From providing premium range of kitchen equipment to setting up a state-of-the-art kitchen studio, Chindy Lie’s love for food has given a fresh touch to the food and beverage scene in Jakarta.

encyclopedia-like knowledge when it comes to food, his passion for Indonesian food is highly admired by the two of us. I still can taste the kway teow that he made out of pempek on our opening –it was interesting, something new and tasted good too.” In 2014, Chindy started up a new concept of cooking studio called Almond Zucchini in South Jakarta where high quality cooking tools and appliances were installed in a modern space to accommodate a fresh approach for team buildings and food related events at the spot. “I guess Almond Zucchini is more than just a cooking studio –it is also an event space on its own,” explained Chindy; “we have also hosted cooking classes with personal hands-on approach where we organized chefs to share knowledge for fellow cooking enthusiasts and also for these chefs to host a pop-up event in Almond Zucchini. And as kitchen has become in vogue with the current lifestyle, we would also like to give a unique way for people to celebrate, host parties and gatherings with us.” Chindy herself is a noodle enthusiast where she would immediately try a place upon hearing their good reputation. Even in Jakarta alone, Chindy admit that it was difficult to select only one as her favorite since there are many style of noodles to choose from be it Medanese, Bagan (island of Riau), Pontianak or Bangka island style each of them have their very own characteristics of flavors and style of noodle. “Although if I had to choose one, it has to be Bakmi Tan in Mangga Besar,” said Chindy after a long consideration; “apart from the noodle, it is the crunchy topping of the noodle that got me seriously hooked on to it!” To seal our chat with Chindy, we ask one thing that everyone should have from Pantry Magic. “A salad spinner! Not only that it is our best selling products of all time, but everyone also need their daily dosage of greens everyday!” answered her cheekily –like a true salesperson. Nowadays, Chindy juggles herself amongst the two places that she runs in Jakarta and making short trips to Bali and Singapore while spending many lunch times eating her ultimate comfort food: Soto Betawi.

CO N F E S S IO N S O F A F O O DI E

CHINDY LIE | Pantry Magic Jakarta, Jalan Kemang Raya No.14B, Jakarta | T: +62 21 7182573 www.pantrymagic.com/jakarta/ | Twitter: @pantrymagicindo

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CO N F E S S IO N S O F A F O O DI E

AMANDA KATILI NIODE by RIAN FARISA photographs by RIAN FARISA AND AMANDA KATILI NIODE’S PERSONAL COLLECTION

How would you correlate climate change with the empowerment of locally sourced food? The ever-insightful Amanda Katili Niode has the answer for that.

ur generous lady of this issue, Mrs. Amanda Katili Niode is always in motion, be it hosting events or behind a laptop and a smart phone in her hand. Of our many encounters, she never fails to greet me warmly and appears relaxed even on her busiest time of the day. “I am always under the pressure of deadlines. I was just recently asked to assist in a doctoral research about global dinner table customs and I have to fill my part from Indonesia”, said Ibu Amanda who is also Indonesia’s first certified culinary travel professional of WFTA (World Food Travel Association). People might crack under the pressure of deadlines, but she seems to enjoy it, judging by the cheerful look on her face. As a holder of a Ph.D degree, every aspect that she encounters in her daily life automatically becomes a subject of observation and research. “There are plenty of social values that are not present anymore in this modern age. Families rarely sit together on the dinner table now and I was to find out why. The research requires me to also inspect other things such as if a dog exists under the table, or who would usually cook and serve the food, and et cetera”, she explained interestingly about this project. As a patron of better education in food and environmental issues, Ibu Amanda apparently marries the two principles in a mission to save the world. “By working as an environmental specialist, I was made aware that the carbon emissions in the world can be significantly reduced through our ways in treating food”, she explained. “That’s why we have to appreciate our local food!”,

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I exclaimed as I quickly relate to it. She nodded jovially. In remembrance of her late prodigal son, Omar Niode Foundation was founded in 2009 with a mission to achieve better education in culinary arts and agriculture for the people through scholarships and awards. The foundation is also a medium to organize food and charity events. With that, she aligns the foundation with great minds around the world and the government as well. With the foundation and her travels to promote the urgency of climate changing with DNPI (Dewan Nasional Perubahan Iklim), Ibu Amanda manages to find a time to learn and appreciate the culinary roots of the countries she’s traveling to without fail. “Before I go somewhere abroad, I usually take my time to research about their food and if there’s any local who I can correspond with”, said Ibu Amada sharing her trick. For her, it’s business first with climate conferences or meetings and other UN affairs then food comes next. “Food bloggers are usually resourceful, especially if they emphasize more on the human interest. That’s why I can learn so much even from a single visit”, she continued. Sharing the same city growing up, which is Bandung by the way, Ibu Amanda has the same interest with a dish that I am really fond of and is only found in Lembang. “Stop by the market or at the side of the road when in Lembang, and ask for grilled ketan with oncom“, confessed Ibu Amanda. The sleepy town of Lembang was designed solely to make you succumb to the cool, breezy air and that’s when the grilled sticky rice kicks in to invigorate you.

CO N F E S S IO N S O F A F O O DI E

OMAR NIODE FOUNDATION | www.omarniode.org

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M AYA ’ S M U S I N G

FUN WITH FRITTERS by MAYA ALDY photographs by DENNIE RAMON

Speaking of junk food, our resident chef Maya Aldy has a soft spot for those street side gorengan.

hile reminiscing back to the days when I was in elementary school, it will always take me back to the lines of jajanan outside the school gate. From pempek, siomay, martabak and cilok, the arrays of options just overwhelmed me and –even more, my brother. As I try to save my weekly allowance and not to spend it all at once with a –luxurious then, bowl of bakso, my brother would spent all of his to satisfy his big appetite that I often had to share my allowance to feed him more. I guess the love for food just runs in our blood! From those jajanan, gorengan always become my pick of the crop. The crispy batter that encases the tofu and tempe or even the tasty bakwan filled with cabbages, carrots that are heavily loaded with MSG has always been my favorite snack during recess. On this junk food issue, I am going to share with you my favorite gorengan recipe. With all the bad news on how they make it ‘crispy’ on the street and how the oil were pretty much turned very dark from refrying for god-knows-how-many times, it cannot be the best snack to have regularly. So with my recipe, we will prepare together a healthier version of this delicious fritters. And to make it even better, I am using more vegetables in this recipe like broccoli, zucchini and eggplant. When it’s difficult for you to enjoy these greens on their own, batter them up and deep fry! I also added a good dash of curry powder and curry paste to give the extra flavor into our healthier gorengan. Do give this simple recipe a try at home and let me know what you think about it! Share with me your fritters on my Instagram @maya _ aldy or send me an email if you have any questions on the recipe. Love,

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Instagram and Twitter: @maya _ aldy | E: maya _ aldy@otellobby.com

M AYA â&#x20AC;&#x2122; S M U S I N G

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M AYA ’ S M U S I N G

CURRY BATTERED “GORENGAN” Serves: 2

INGREDIENTS: Tofu Tempe Sweet potato Broccoli Cauliflower Zucchini Eggplant Curry batter 500 gr 1 tbsp 1 tsp 1 tsp 300 ml

Flour Curry powder Baking powder Curry paste Water Salt and pepper, to taste

STEPS:

{ =ba V[ NYY Q_f V[T_RQVR[a` V[ N O\dY { =\b_ aUR dNaR_ N[Q Pb__f ]N`aR V[a\ aUR O\dY ZVe dRYY { @RN`\[ dVaU `NYa N[Q ]R]]R_ ZVe dRYY b[aVY aUR ONaaR_ V` smooth without any lumps { @Z\XR aUR \VY S\_ S_fV[T \[ N UVTU URNa { /NaaR_ RNPU \S aUR ZNV[ V[T_RQVR[a dRYY N[Q ]ba V[ aUR ]N[ one by one, do not overcrowd the pan. { 3_f b[aVY T\YQR[ O_\d[ N[Q aUR[ `R_cR

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M AYA â&#x20AC;&#x2122; S M U S I N G

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TRIED AND TESTED

DE DI ET RICH ><

Comfort Food

T H E FOODIE by JED DOBLE photographs by DENNIE RAMON

With the weather currently very erratic, there are days that you just want to curl up in bed and watch TV or a movie. The best thing to accompany you is some amazing and flavorful comfort food.

hef Ray Janson graduated in 2009 from Le Condon Bleu Cooking School in Paris with a Grand Diplome (Cuisine & Pattiserie). In 2011, Ray and his partners founded Chefnation, providing cooking classes, food supply, and consulting services to the market. Ray is also known for his own private dining company named Verjus which conducts catering services and private dining events. Ray tells us that he has recently joined the Mertanadi Group as their head of F&B Development. The group now runs Lucy in the Sky and Bauhaus and is planning to open more F&B outlets this year. The day we met up with Ray, it was raining heavily and we decided to prepare some comfort food. The two dishes Ray prepared are both his favorites for cold and stormy weather. He says that he loves to snack on these when he has a free day or is just holed up at home. His Tortilla Espa単ol most especially, is easy to prepare at home since he says most homes will have eggs in the fridge all the time. Of course, the ingredients for the sandwich and the tortilla can be substituted anytime with leftovers or other ingredients in your fridge. The main idea is to create comfort food which you like, using ingredients that are easy to find. Learn more recipes at the regular Cooking Classes at La Galerie De Dietrich. This month, Chef William Wongso creates Festive Chinese Cuisine in time for the Lunar New Year. The Foodie Magazine together with La Galerie De Dietrich will give away seats to our readers to attend the cooking classes. Stay tuned over our social media.

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Instagram and Twitter: @rayjanson

B R O U G H T TO Y O U B Y D E D I E T R I C H

To sign up for cooking classes

at La Galerie De Dietrich, please call +62 217180349 or email info@kitchenatelier.co.id.

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TRIED AND TESTED

GRILLED CHICKEN AND AVOCADO SANDWICH Serves: 1

INGREDIENTS: 1 loaf

1 clove 50 gr

Hard-crust bread of your choice Pepper Olive oil Garlic Parmesan cheese, grated

1 pc 1 pc 1 pc 100 gr

Chicken breast Lemon Avocado Arugula Olive oil Salt and pepper

100 gr 1 clove 150 ml 50 gr

Basil Garlic Olive oil Almond Salt and pepper

STEPS

{ @YVPR aUR O_RNQ V[a\ ! PUb[Xf `YVPR` season with pepper and olive oil. Half the garlic clove and rub onto the bread gently and sprinkle with parmesan cheese. { =_RURNa N [\[ `aVPX S_fV[T ]N[ N[Q ]YNPR the bread onto the pan until the cheese forms a crust. Set aside. { @P\\] \ba aUR Nc\PNQ\ dVaU N `]\\[ N[Q squeeze over the other half of the lemon. Cut into thin slices. { A\ N``RZOYR `]_RNQ aUR ]R`a\ \[a\ aUR bread and stack with chicken, avocado and rockets. Serve immediately.

{ 3\_ =R`a\ ]YNPR NYY aUR V[T_RQVR[a` V[a\ a mortar and pound with pestle until smooth and creamy. Set aside. { =_RURNa T_VYY ]N[ S\_ ZV[baR` @RN`\[ chicken breast with salt, pepper and olive oil then place it on to the grill pan for 1015 minutes on each side. { <[PR P\\XRQ `^bRRgR UNYS N YRZ\[ \cR_ the chicken then remove from the pan. Slice the breast into desired thickness.

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B R O U G H T TO Y O U B Y D E D I E T R I C H

TORTILLA ESPAĂ&#x2018;OLA Serves: 4

INGREDIENTS: 1 pc 1 pc 1 pc 1/2 pc 1 clove 100 gr 50 gr 10 pcs

Zucchini, sliced thinly Red bell pepper, sliced thinly Yellow bell pepper, sliced thinly Onion, sliced thinly Garlic, sliced thinly Cherry tomatoes, halved Breadcrumbs Eggs Salt and pepper, to taste Olive oil

De Dietrich DTI1116W â&#x20AC;&#x201C; White Pearl 65cm 3 Zones Induction Hob

STEPS

{ =_RURNa N YN_TR `NbPR]N[ dVaU N YVaaYR OVa \S \VY \[ Va @dRNa aUR onion until fragrant, then add in bell peppers, tomatoes, garlic and zucchini. SautĂŠ for about 10 minutes until half cooked on the DD Induction hob. { 6[ N YN_TR ZVeV[T O\dY dUV`X aUR RTT aUR[ NQQ V[ `NYa ]R]]R_ breadcrumbs and the sautĂŠed vegetables into the mixture, mix well.

INTERACTIVE & INTUITIVE COOKING Cooking is a pleasure on the new De Dietrich induction hobs collection equipped with Intelligent Touch Controls. DTI1116W offers easy-to-read displays, functions and timer controls dedicated to each individual zones, cooking is a breeze on the induction hob! EXTREME PRECISION De Dietrich induction hobs have the most flexible temperature control. All hobs have direct access power levels of simmer, boil or fry, which allow you to choose the ideal power level for all types of cuisines. With up to 4.6 kW power for the large cooking zones: the De Dietrich induction cooking zones are the most powerful in the market! TEN SAFETY FEATURES FOR TOTAL PEACE OF MIND The De Dietrich Induction Hobs collection boasts of the most innovative safety mechanisms. Exclusive to De Dietrich, the â&#x20AC;&#x153;Anti- overheatâ&#x20AC;? safety feature limits the temperature under the cooking zone to 300Â°C. Oil (which catches fire at 320Â°C) for example, remains at a constant temperature without risk of igniting. Another safety automatically cuts off the power on the zone in case of liquid overflowing.

{ @P\\] \ba aUR Nc\PNQ\ dVaU N `]\\[ N[Q `^bRRgR \cR_ aUR \aUR_ half of the lemon. Cut into thin slices. { A\ N``RZOYR `]_RNQ aUR ]R`a\ \[a\ aUR O_RNQ N[Q `aNPX dVaU chicken, avocado and rockets. Serve immediately.

For more information on product, visit La Galerie De Dietrich today! LA GALERIE DE DIETRICH Jl. Kemang Raya No. 17 Jakarta 12730 Tel: +62 2171 80349 marketing@kitchenatelier.co.id

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STUFF OF LEGENDS

We ran this article in our June 2014 Chicken and Egg issue, since Bob Sadino’s businesses began with the chicken and egg. Om Bob passed away last month and we condole with his family and friends. We reprint the article this month as our humble tribute to the man whose contributions to the Indonesian food industry are truly immeasurable. - Ed.

BOB SADINO – The Chicken and Egg Mogul by RIAN FARISA photographs by BOB SADINO’S COLLECTION

His contribution to Indonesia’s livestock industry is simply unparalleled and will always be remembered. All of that came from decades of labor, ingenuity, and his unorthodox way of life. Let us meet the master, Bob Sadino.

STUFF OF LEGENDS

ardships are what test our mettle whether we are in for this game of life or not. That’s pretty much what happened during the turbulent years in the life of Bob Sadino in the early 1970s. Despite being the sole inheritor of his father’s fortune, he decided to spend it all for several years traveling the world and working in Europe. He then returned to Indonesia to start his family life. However, needs required him to sell one of two cars in order to buy a property in Kemang and to make use of the other one to survive. These struggling years forced him to make ends meet through several odd jobs. He went from renting out his own car and being an illegal driver for it, but soon the car broke down and he had no money for the repairs. True to his survival instincts, he continued the struggle with a hundred rupiahs a day job as a construction worker. During those times, he noticed a rare opportunity that no one had ever thought of back then. He discovered that both the eggs and chicken that people consumed everyday were way smaller than what he had seen back in Europe. Suddenly he came up with an idea to contact his relative abroad and asked to be sent several layer DOCs (day old chicks) so that he could start his own chicken farm here. Focusing on this newly started business, initially he collected as many as two or three kilograms of eggs everyday and sold them fresh around the neighborhood knocking from door-to-door like a salesman. Of course it wasn’t easy but he managed to build a good network customers who trusted him. His Spartan and frugal lifestyle helped propel him to success. While he was keeping his consumptive way of life at bay, he instead put the extra money he was making

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to further expand his business and increase his capital. Thus his business became bigger and bigger. People started to ask him to provide other produce like chicken, meat, vegetables and also rice. With his forte in livestock and farming, Bob Sadino successfully fulfilled these demands and set up a permanent place. That’s when the legendary Kem Chicks was born and stands still after so many years. Bob was a university dropout, so textbooks had never been his favorite read and he prefers to instead face the up-todate situation. He specifically said that books are just like moldy bread because the research materials might came from years ago and compiled altogether until it’s too late. Instead, he prefers to read imported magazines and latest journals about the products of his business. Because of that, he pioneered the introduction of foreign variety of fruits and vegetables to Indonesian soil and thanks to his intensive care for the farmers’ welfare and farming knowledge, he also led the initiative to export the local produce abroad. That’s also how he started Kem Foods and Kem Farms as well. Now, if we’re talking about Bob Sadino, that means we should never forget about his antics especially in regard of his unorthodox approach on many aspects of his life. And of course, what article on Bob would not mention his really short jean shorts that he wears everywhere. We mean, literally everywhere! One time he was rejected to enter the People’s Representative Council for a meeting because of his carefree attire, which he didn’t even bother to protest and he left abruptly. However after that, he received an unexpected VIP guest coming to his farm. The guest was none other than that time’s Indonesian president, Soeharto.

Bob Sadino took the president, the first lady, and the official entourage for a tour around his farm in his usual jean shorts. The president was specifically interested about his adaptation of hydroponic farming method, which was something new to Indonesia back then. On another occasion, he even had meetings with other highranking officials such as Megawati and Susilo Bambang Yudhoyono, all with his signature attire. Nowadays, the 81-year-old mogul chooses to be near his faithful wife wherever he goes and to relax after all the hard work he has done for so many years. He said specifically about that, “The most enjoyable time for me is to be able to dine together with my wife”. Apart from enjoying breakfast and lunch at Kem Chicks Kemang alongside the family or friends, Bob also shares his time to teach entrepreneurship for aspiring students or attending meetings and seminars. What we found out also about this spirited magnate is the fact that he’s a foodie after all, proven by his special fondness with anything related to noodles. He frequents some of his favorite restaurants and hawkers around Kebayoran or has his usual fix of Chinese-style noodles delivered straight to his home. In the end, money was never his priority but the effort that Bob put into the business, plus the learning he acquired are what in the end mattered most.. During his many speeches, Bob Sadino always tells everyone that being goblok or stupid is the key to success. By bravely opening the business without thinking too much and putting the maximum effort into it, in turn out that the not so wise people who started the business will just end up employing the clever people. Well, if it worked for Bob, maybe we should try it out.

STUFF OF LEGENDS

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PA N T R Y 1 0 1

Sweet SUCCESS by KYLE GREGORIO

White Rabbit Creamy Candy – China

Nestle Smarties – United Kingdom

Daim – Sweden

In addition to these Chinese candies being delicious, they’re also loaded with calcium. White Rabbits are kind of like sweetened, condensed milk Tootsie Rolls, with the one (large) difference being that, in addition to having a chewy center, they are engulfed by a thin layer of sticky rice paper that melts in your mouth.

Smarties might be one of the most popular Halloween candies of all time. The Smarties that are so popular in the UK and other Commonwealth nations are actually more akin to large M&M’s than the chalky, vaguely fruity wafers we’re all grudgingly acquainted with. They started in the 1880s as “Chocolate Beans”.

What the deal is: Daim (pronounced “dime”) is kind of like the Scandinavian version of a Heath bar, in that it’s a super-crunchy, toffeefilled, chocolate-covered bar that’ll most likely stick to your teeth for a week. The key differences are that Daim’s toffee is almondflavored, and the chocolate is European.

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PA N T R Y 1 0 1

Candy and sweet treats have become an ever-present part of the human diet. This is a list of favorite candies, chocolates and sweets for when you want to treat yourself, or need a snack break.

Ferrero Kinder Surprise Turkish Delight – Italy – Turkey

Meiji Rich Strawberry Chocolate Bar – Japan

Kinder Surprises, aka Kinder Eggs, are one of the most controversial candies in the world. Not because they’re divisive in theory (pretty much everyone agrees that they taste great and contain awesome collectible prizes) but because, according to the American government, they are a choking hazard and are therefore banned from import.

This Japanese “chocolate” bar doesn’t actually contain any chocolate. However, it is chock full of strawberry (around 70% strawberry pulp). In fact, there are actual bits of strawberry in every bite, and the bar is a deep maroon hue, which makes a whole lot more sense than the flavorful-but-mindboggling concept that is “blue raspberry”.

Turkish delights aren’t so much a brand as a flat-out type of candy. They’re essentially just jellies made of starch and sugar, usually flavored with an interesting variety of non-traditional flavors, such as pistachio, rosewater, or orange blossom water.

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W H AT C H E F E AT S

KEVINDRA SOEMANTRI by RIAN FARISA

Known as one of the youngest contestants of senior MasterChef franchise in the world several years ago, the current Kevindra Soemantri seeks more than just cooking even at his tender age. He shares the story with me upon a trip to his most beloved street food in Jakarta.

t’s been a few years since we last saw the high school prodigy from the first season of MasterChef Indonesia who reached the top 10. Born in the family where he could learn about food business from his father and about cooking from his grandmother, the experience with MasterChef Indonesia ultimately was the decisive thing that leads him to dedicate his life more than just as a foodie. Since then, Kevin, as people would call him, has been exploring his finesse in several professional hot kitchens and now contributes himself as a writer, as well as a recipe creator, for a food portal where he now works with other young and talented chefs. However, it is our mutual interest in the history of food that brought me and Kevin to meet. Aside from compiling recipes for cookbooks, Kevin is currently progressing well with his ambitious agenda to write about iconic restaurants around Jakarta. “The book will not only discuss about the where, but it will also point out how the history evolves in each restaurant and how food has been playing a very important role in the history of Jakarta”, he said and pointing out as well that Jakarta could be one of the few cities in the world that remembers its history well. Of course, that would create a conscience about the importance of it and will help to contribute tourism in the long run. With that spirit, we decided to meet at his favorite side street gudeg just beside Gondangdia Station. “Ibu Tinah has been serving gudeg basah since 1974 and when my family used to live around this area, this was the first gudeg that they introduced to me and be it for sentimental values or not, it’s always been the best gudeg all my life”, expressed Kevin. People kept on flocking there to buy their lunch and upon tasting it, I thoroughly agreed with what he said. We had our seconds right away.

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