Indonesia Expat - issue 273 by Indonesia Expat

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ISSUE NO. 273 | J UNE 3 – 30, 2021

I N D O N E S I A' S L A R G E S T E X PAT R I AT E R E A D E R S H I P

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THE CULINARY ISSUE

Indonesia Expat Issue 273 | June 3 – 30, 2021

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Contents

Dear Readers,

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SALES & ADVERTISING

BUSINESS PROFILE How to Become a Wine Expert with David Pedrol

Dian Mardianingsih (Jakarta)

dian@indonesiaexpat.biz Wahyu Atmaja (Bali)

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Vaccinations in Indonesia has been ongoing since May 2021. Expats and locals alike can register either as individuals or through a gotong-royong scheme paid for by companies, whilst locals can get it for free through the government’s program. Have you registered? It’s a long process to finally be called up for an appointment, but protecting ourselves and those around us can eventually lead to a level of normality sooner rather than later.

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In lighter news, Indonesia Expat presents you with the Culinary Issue. Who doesn’t love food? Food brings people together, it’s always there for us, makes any social gathering better, it’s soothing to make, lets us learn about a culture, is inspirational, and a way to express our love.

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Dining in at restaurants and cafes under a 50 percent capacity rule definitely offers relief and a sense of normal after months of cooped up at home with only takeaway or home cooking. It’s not the most ideal scenario, but it beats stressing over what to cook. Take this issue as a guide on Indonesia’s diverse culinary scene, depicting traditional Indonesian and authentic international cuisines. We’ve included further information on restaurants and chefs and/or owners across Jakarta, Bali, and Yogyakarta, sharing their highly recommended dishes worth a try dining in or having delivered to your home.

EVENTS

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Don’t forget to check out our daily news updates at indonesiaexpat.id. Follow our Instagram @ indonesiaexpat and Facebook @indonesia.expat to stay updated on the daily COVID-19 case numbers and news, as well as attractive promotions from your favourite hotels, restaurants, and schools across the country. Now you can access Indonesia Expat on the Tripper app, available on iOS and Android for free. Happy reading!

08 LOCAL CUISINE Rice as Nice

10 CREATIVITY Sudden Upswing of Small Food Businesses

12 FOOD AND DRINK Welcome Home at Otto Trattoria Italiana

14 RESTAURANT Open a Restaurant in a Pandemic? Anything is Possible in Yogyakarta

16 FOOD AND DRINK Voyage Across the World at HARRIS Vertu Hotel Harmoni

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18 WESTERN FOOD Millenial Locals Take on Chicken Wings and Brownies

Opinions expressed in this publication are those of the writers and the publisher does not accept any responsibility for any errors, ommisions, or complaints arising there from.

19 DESSERTS What You Need to Know about Indonesian Traditional Desserts

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business profile

Indonesia Expat Issue 273 | June 3 – 30, 2021

How to Become a Wine Expert with David Pedrol the opportunity to work with some of the most talented people in the industry and learned a lot about wine and international business. You consider yourself a wine expert. What exactly determines someone as a wine expert? Yes, I think I am a bit of an expert. I’ve been training for it. I have a master in viticulture and ecology, and I’ve reached the highest level on the Wine and Spirits Education trust. I am currently a certified educator and I manage several schools in Asia with the latest one opened in Indonesia. Explain the intricacies of wine. I like to refer to wine as the only art you can taste. I love this sentence. I believe it’s a very intellectual drink that has been produced for thousands of years and we can have many different versions. I don’t like to be snobbish about wine, I like to share and enjoy with friends regardless of their knowledge or background. Wine is always surrounded by good moments, great food, and incredible friends.

of success in Asia selling in the traditional channels, I ventured into a small project of Yesmywine. With my wine expertise and management skills, we have seen the fastest growing wine business in China with Yesmywine; over 9 million members and an average of 35,000 bottles are sold each day.

ine is one of those beverages enjoyed with friends, over a meal, or after having a long day. David Pedrol, founder and CEO of WineToBe, refers to wine “as the only art you can taste”. As well as being a certified educator, teaching wine in several countries and at different levels, including in Indonesia, he welcomes wine connoisseurs to learn more and relish the varieties of wine produced internationally and locally. Indonesia Expat chatted with David, sharing in his journey in the wine industry for the past 20 years.

In June 2013, this company was chosen as the world’s number one B2C e-commerce platform for selling wine. Furthermore, culminating this fantastic year, I’ve ranked the 27 th position in the Decanter Top 50 Power list in the magazine.

Hi, David! Tell us about yourself. I’m a proud father of two. Coming from a wine-growing region south of Barcelona in Spain, I’ve been developing my career for the last 20 years in the wine industry worldwide.

Currently, I’m building the first multicountry e-commerce platform for wine in Southeast Asia called WineToBe and also serve as a board member and advisor to companies in Hong Kong, Singapore, China, and several wineries in Europe.

I have a rich experience and solid educational background in wine, a degree in business administration and finance and a Master’s in international commerce. I specialise in wine from different factors of the industry, with some harvest on my record and several vilification seasons in top companies. I majored in wine tasting and commerce of wine at the London Wine Institute and ended up taking the educators program to teach wine in several countries and at a range of levels.

What drew you to wine in the first place? My first opportunity to work with wine was in the vineyards when I was 13-years-old, collecting grapes. My passion definitely didn’t grow from there; it was a very hard job to do! It was a nice way to make some money over the summer to help cover my expenses while being a student.

I’ve developed business in several countries in Europe and America. Over 15 years ago, I took my first steps into Asia. After years

I believe my passion started once I moved to work in the winery torres, also in the summertime, to produce wines for few years. After graduating in business administration, I joined the same company full-time in the export department. I had

You’re an executive, majored in wine tasting and the commerce of wine. How does this work? Yes, I specialised in business administration and then did a Master’s in international commerce. Nowadays, I run a completely different range of studies, just focussing on wine. I think it’s a good and interesting combination that allows me to manage a company from a business perspective and knowledge about wine. Describe WineToBe. WineToBe is a multi-country business for wine with offices in Singapore, Hong Kong, China, and Indonesia. We directly source wines from the best producers and try to bring them to each market at the

best possible prices. We also specialise in e-commerce directly to consumers with our latest addition of www.godrinks.com, Indonesia’s market is already starting to give some interesting results. In your opinion, how do you find Indonesian-produced wine? I think it’s interesting, like all wine produced, it has a lot of effort and a great and dedicated human team behind it. Unfortunately, like other tropical countries like Thailand or Vietnam, Indonesia lacks the typical four seasons occurring in traditional wine countries to produce enough quality grapes to make excellent wines. Even so, I insist the work done here deserves all my respect and appreciation. You teach many students in wine school. What’s it called? What goes down in wine school? The school is called WSET, or Wine and Spirits Education Trust, and we are a franchise of the London wine school. We can provide full certification to our students after they complete the course and pass the exams. We trained over 100 students last year and we support the course fees to help the industry to grow so we’ll all benefit in few years, seeing better wines and selections in the trade and outlets. The ongoing courses now are level 1 and 2. Both are very practical and enjoyable. I encourage anyone who loves wine to come and join us to improve their knowledge and spend some good time tasting wines from all over the world. Based on your extensive experience in the wine industry, what should our readers look out for when they buy a bottle of wine? I’ll always be looking for a wine that fits better at the moment it’s going to get drunk. Particularly, if it is going to be shared with food. Especially in Indonesia’s hot and humid weather, I’d suggest something that’s refreshing like a light white or sparkling wine. Even now, we sell a lot of rosé wine which has become very popular. I’ll always be looking for great value for money from places like Spain or the new world like Chile or Australia. Then, if I like to spend a bit more, I’ll go to some prestigious areas like Champagne, Burgundy, or Bordeaux as my favourites.

I don’t like to be snobbish about wine, I like to share and enjoy with friends regardless of their knowledge or background.

Mention a fun fact about yourself. I think life is fun and we always need to take it all with a smile! I like to joke with friends and be casual and relaxed. Where can our readers get in touch with you and WineToBe? Drop an email to dpedrol@winetobe. com or contact our GOdrinks number on WhatsApp at +6281338854426. Thank you, David. Stay healthy and safe!

local cuisine

Indonesia Expat Issue 273 | June 3 – 30, 2021

Rice as Nice BY SIMON PITCHFORTH

nonetheless. In fact, there are over 20,000 Padang restaurants in Jakarta alone and you may find yourself regularly chowing down on the stuff like so many others across this fair nation. The most iconic Padang dishes are probably nangka (stewed jackfruit) a delicious vegetable substitute - and, of course, beef rendang, a rich, coconutty beef stew that is slow-cooked and simply packed with flavour.

ndonesia’s local restaurants and roadside food stalls, known as warung in Bahasa Indonesia, can be found along almost every street in the country and offer the culinarily inquisitive Western immigrant plenty of new and novel pleasures to sink their dentures into. Before we proceed though, a brief word of advice to greenhorns and newcomers to the country. General standards of hygiene and cleanliness will usually be several chillisauce stained rungs lower in Indonesia than they are in Western countries, so it’s best to tread a little cautiously at first. Indeed, during my first year here, I spent more time in the bathroom than Elvis did in his final days, although I guess for opposite reasons. After that though, my digestive system seemed to grow an asbestos lining that allowed me to sample the delights of my local warungs on an almost daily basis. Indeed, who needs refrigeration when you have a dainty little frilly net curtain to keep the microbes at bay. In fact, it never ceases to amaze me how such tasty Indonesian delights and fresh dishes managed to emerge from kitchens that look like Guatemalan prison cells after a heavy riot. And to be sure, it’s actually possible to eat pretty healthily at a decent warung. Just avoid going too heavy on the fried stuff and select wisely from a dozen or so brightly coloured plastic trays or plates of delicious vegetable and meat dishes and you’ll do just fine. Rice, vegetables, grilled fish or chicken, a hard-boiled egg, a perkedel (potato cake) and a spoonful of sambal (chilli sauce) should set you up for the rest of the day. Chase it all down with an es jeruk (iced, freshly squeezed orange juice), which will only occasionally taste slightly of washingup liquid, and you’ll never look back. So, let’s break down some of the most popular warung foods. Bakso I’ll start with the worst first. These gelignite and plasticine aberrations (or “meatballs”) are, for reasons that still elude me, loved with a fervent passion by locals who have plenty of far superior and undoubtedly

…to be sure, it’s actually possible to eat pretty healthily at a decent warung. healthier snack foods to choose from. Go figure. I’d certainly advise caution where these petrochemical pipeline tailings are concerned. Instant noodles rate slightly higher on the Indonesian snacking scale, especially with a nice egg thrown into the mix, although you may ultimately conclude that there is a greater amount of nutritional content in the plastic wrappers that they come in than the actual noodles themselves. Satay Undoubtedly Indonesia’s most iconic dish, sate, as it’s spelt in Bahasa Indonesia, can be found being hawked around Indonesia’s streets at all hours of the day and night. Street vendors usually sell their satay along with lontong (compressed rice cakes) wrapped in banana leaf. Peanut sauce, sweet soy sauce and chilli work wonderfully together with these mini chicken skewers. Be aware though that when purchased off the street, satay sticks often feature very small lumps of chicken which are stretched still further by their hawkers who alternate said micro-chunks with lumps of pure

fat and gristle. Satay ordered at a classier Indonesian restaurant will give you more substantial chunks of chicken (or indeed mutton), however, they often don’t quite capture the absolutely delicious blend of sauces that you get out on the street. Nasi Rames Javanese warungs will typically present you with around 20 or so trays of generally cold delights for hungry lunch lovers to select from in order to augment a plate of steaming white rice. Dine-in or opt for a brown paper bungkus to take back to your office or home. Personal favourites include tuna and tongkol (mackerel tuna) in mild chilli sauce, grilled chicken, labu (shredded green pumpkin), pare (bitter gourd) and, of course, the ubiquitous tempeh. A nasi rames makes for an excellent lunch, although obviously, some warungs are superior to others. So, investigate your local neighbourhood and try to winkle out the best ones, which is usually quite easy, as they will usually be filled with be-helmeted Grab drivers. Nasi Padang Perhaps Indonesia’s most iconic cuisine, Masakan Padang, has spread across the whole country from its origin among the Minangkabau people of West Sumatra. Perhaps not quite as healthy as a judiciously selected nasi rames of grilled fish and vegetables owing to the ubiquitous presence of coconut cream in its many devilishly curried delights (which bespeak Indian and Middle Eastern inf luences), Padangnese food can prove powerfully addictive

At fancier Padang establishments, all of the available dishes are piled onto the customer's table and the diner is only charged for the dishes that they eat from. Splash on plenty of green sambal (which is milder than other types of Indonesian chili sauce) and enjoy. Another word of caution though, you may wish to avoid some of the more offal-based dishes on offer (unless you’re a fan of chewing on lungs or cows’ brains). Manadonese Food Somewhat rarer than the two warung staples outlined above (unless you are actually in North Sulawesi of course), Manadonese food differs considerably from other Indonesian cuisines and really has to be tried when you get the opportunity. There is a growing awareness of this marvellous cuisine across the country and Manadonese restaurants are currently springing up all over Indonesia’s major cities. Being from a largely non-Islamic part of the country, pork features regularly, which may pique your interest, as do bats and dogs, which probably won’t. However, it’s the seafood that generally gets the taste buds a zinging the most and the Minahasan people really know their way around a nice fresh fish. Smoked cakalang (skipjack tuna) and fish soups such as woku-woku are particularly toothsome. Things can get very spicy, however, so tread carefully. And that just about rounds things up for this week. Take it easy out there, always have some charcoal tablets and Imodium at home in case of emergencies, but above all, eat until replete. Over and out.

AN EXQUISITE CULINARY JOURNEY AT MELIA BALI

The relaxing sound of Nusa Dua beach waves, lush tropical garden, and heartfelt services are at the core of Meliá Bali. With the ambience of traditional Balinese architecture combined with the five-star international standard, Meliá Bali stands out among other resort establishments around Nusa Dua. The area itself, Nusa Dua, is quiet and luxurious surrounded by other upscale venues, perfect for a serene yet lively holiday. Meliá Bali prides its resort to be family-friendly offering activities for guests of all age such as canoeing, paddle surfing, cycling, yoga class, kids' movie night, and other seasonal activities to accompany your holiday all year round. Plus, the resort also offers various facilities including fully-equipped gym, tennis and squash facilities, swimming pools, sun loungers, and kids' club. The variety of activities are truly inclusive for all people, customised activities are also available upon requests for groups. Meliá Bali, which has 494 luxurious rooms of different types, also offers a culinary journey with several themed restaurants and bars that allow guests to enjoy a unique and extensive culinary experience. From Sateria Beachside Restaurant, Sorrento Spanish Restaurant and Tapas, Kopi Petani, to Mount Agung Bar. Start your perfect day by having an extensive breakfast selection in the intimate atmosphere of Sorrento Spanish Restaurant which's located around Meliá Bali’s lush tropical garden with an elegant setting and an exclusive ambience. It is the perfect spot to immerse yourself in the nature sanctuary amidst Meliá Bali Garden and let the harmonious sounds of nature accompany your finest morning. Walking along in front of the prime Nusa Dua Beach, Sateria Beachside Restaurant is beautifully designed with an open-air restaurant concept under natural shade offered by the surrounding nature. Keeping up with a fresh design to maximise the relaxing culinary experience at the beachside, with a prime beach view, the restaurant serves up the international à la carte menu for lunch and

dinner. Boasting the breath-taking view of the Indian Ocean, this beachside restaurant uplifts the open-air space to invite more guests to enjoy easy afternoons, savouring selections of local and international delicacies – from pasta dressed with seafood at its freshest, authentic pizzas and steaks to vegetarian-friendly menus. Not to mention, a live music performance will complement your dinner feast during the weekend from 6.30 pm to 9.00 pm. Additionally, daily marshmallow BBQ at 6pm is suitable for kids and any other age groups. Meliá Bali also owns a bar by the beach, Mount Agung Bar. It's perfectly located for guests to enjoy the exceptional view of Mount Agung and the Nusa Dua beach. When having a drink or two here, you get to sit on the most comfortable bean bags with a shade cover from beach parasols. Plus, Hookah or Shisha is available to order at this bar. Just a few steps from the bar, a gelato parlour is located by the beach as well with wide selections of authentic Italian gelato to beat the heat of Bali’s scorching sun. But if you fancy a cuppa, the resort has an in-house coffee specialty lounge, Kopi Petani. Surrounded by the tropical breeze of the Nusa Dua coastline, this coffee lounge offers an exceptional experience beyond enjoying ordinary coffee and little cakes in the afternoon. The coffee lounge which sets in a little bamboo hut surrounded by the beach vibes presents the finest Arabica green cherries hand-cropped by local farmers in Kintamani, Bali. Together with Indonesia’s award-winning coffee roastery, Tanamera, Kopi Petani made their best to spoil everyone’s palate by serving good selections of local Bali coffee. Find yourself relaxing between the sips of Kopi Petani’s signature coffees. Take a seat amid the ocean’s soft blows while finding some balance through your favourite book on your hand and selections of pastries and cakes.

Planning for a holiday could be a daunting task, but with the Melia All-Inclusive program, the expert team at Meliá has designed a special itinerary for you and your family so you will be able to make the most of your holiday without the hassle. The All-Inclusive program guarantees complete access to all of the resort’s facilities; daily breakfast, lunch, tea time, and dinner at Meliá in-house restaurants; 24hour free flow on selected alcoholic and non-alcoholic beverages; participation in the Life Enriching Programme for adults and kids which aims to engage guests in active cultural and sports activities; excursion to Uluwatu Temple; and many more benefits. Then, you can also opt for The Level to enjoy the extra comfort and luxury provided by the exclusive service of The Level. This service provides private areas of the resort designed specifically for the ultimate serenity and leisure. The Level Lounge is a place where privacy and comfort are a top priority as guests have a private pool to bathe in total privacy while enjoying the natural beauty of the resort’s surroundings. The pool also provides access to a reserved private beach area only for The Level guests. Not only that, but The Level's guests are also entitled to benefits such as exclusive access to The Level Lounge, exclusive arrival and departure experience at The Level Lounge, free cocktails at The Level Lounge, free afternoon tea at the private The Level pool bar, unlimited access to The Level private beach and pool area, exclusive breakfast area at Sorrento, and many more detailed benefits. Meliá Bali truly does have it all to be the perfect holiday resort for you and your family. Because of that, the resort thrives to be a destination for a worry-free stay. With the health and safety of guests as the main priority, the resort's team has been properly trained to take the necessary steps to enhance the cleanliness of the premises and abide by the health and safety protocols according to the World Health Organisation's standard. Meliá Bali's team keeps on improving their ability to deliver their best because the soul of the resort lies within its passion for giving the best service for all guests.

creativity

Indonesia Expat Issue 273 | June 3 – 30, 2021

Sudden Upswing of Small Food Businesses

options for desserts. “We sell tiramisu bowls that have gluten-free cream and with no additional eggs, which make them lower in calories and cholesterol,” Helen explained.

BY ANASTASIA KATHLEEN

Small details like this are maybe taken for granted by some. Thus, the pricing of small business products may not be as cheap as we thought it would. We concurrently do several different tasks by ourselves, from cooking, marketing, ensuring hygiene, transportation, safety, and customer relations. It is not a mass production that we can just look down upon; more people need to appreciate the hard work that goes behind it. “From the word ‘small’, it means I am quite invisible in the business world without any safety nets. It is harder to climb, the risks are bigger, and the work is double as we are by ourselves,” said the 22-year-old owner of Shumai Yum, Michelle.

Michelle, Owner of Shumai Yum

t has been more than a year since the COVID-19 pandemic started. Many people lost their jobs, some are having a hard time getting a new one. Likely, all that’s left is to think about how we are going to survive in the coming years. However, it’s in great hopelessness that creativity is evolving. Take a look at fresh graduates. Young entrepreneurs are beginning to rise during this pandemic. Why is it that they are eager to open a new business instead of getting a job? Why does it seem to be trending among the youth to dive into the world of business, especially in food and beverage? Why are they not afraid of competition? As a fresh graduate myself, and a business owner of Schotel Mami, I can hopefully tell you what has been going on since the pandemic started. The majority of us are facing a quarter-life crisis. It has been hard for us to find a job, or if we do, they can’t pay us fully or it is only part-time. Opening a small business is something that we are eager to fight for. Having no background in business studies barely hinders us from starting one. It is actually an opportunity for us to learn a lot more than what we have studied before, such as learning how to cook, hygiene requirements when producing food, and, of course, marketing the product.

“I love the free working hours, I’m not a morning person so waking up a little late in the morning and working flexible hours keeps me at peace,” she said. Indeed, having full control of time and full profit without having to pay the tax or (at least yet), has its own satisfaction in our hearts. Other than that, selling food comes at a higher risk during this time. It is a big responsibility for us sellers to know the quality of the ingredients and hygiene processes while producing them. All the ingredients chosen must be safe to be consumed. We spend a lot of time on it; jotting down recipes and deciding what is best for our customers. It is also risky and challenging for us sometimes to constantly produce the same quality over and over. Keeping health protocols a priority and making sure that our customers know that they can trust us to buy our products are vital as well. “I wear gloves and always wash my hands, keep my station clean, tie my hair, even wear a hairnet,” Melinda stated. “The packaging must always be tied tightly so that upon delivery, it ensures safety and cleanliness,” Helen added.

CHECK OUT THESE FOOD INSTAGRAM ACCOUNTS! Schotel Mami schotelmami Shumai Yum shumai.yum

You can have the best recipe, exquisite quality and tasty food, business plans, and financial support, yet obstacles will be faced along the way. Small business owners like us still get very anxious whether we are going to make it or if the business is worth keeping. “You have to do your research thoroughly and learn from other businesses too, trust your guts and not what other people say negatively about you, your food products, and your business. You know yourself the best,” Melinda added. With the existence of social media and the internet, it has been a very helpful tool to learn more about what goes into the culinary world. “Sometimes, when you feel stuck, just do some research. I like to learn from YouTube or webinars about cooking, baking, and food businesses. Networking also matters, so it’s time for you to use that skill. From there, I usually gain more confidence and get more insights,” added Melinda.

Melth Bakes melthbakes Hangri Dessert hangridessert

How do all these small business owners survive despite the increasing number of small businesses? “There will always be people doing business, especially in food and beverage. It is important to always stick with your vision and style. Focus on yourself,” Melinda stated. “I learnt a lot from fellow bakers too; we share things and we even give input to one another so that we can grow together.” While for Helen, 18, she decided to make her food product stand out by selling healthy

“I never really thought that the pandemic was really a problem. In fact, I think it’s the opposite; the pandemic is a great opportunity as everyone faces the same main problem,” said Helen, owner of Hangri Dessert selling fine dessert bowls. Melinda, 23, owner of Melth Bakes, said that it has been hard to get a job even though she tried applying countless times. Opening up her own business actually means she has made quite an income, even more than the average regional minimum wage for fresh graduates working 9-5.

It is also important to see what is happening in society and tell stories about our product to attract customers. “The phenomenon of feeling guilty when eating desserts must be taken seriously. As a seller, I want to create awareness that it’s okay to eat them in moderation. Hopefully, our dessert can make the customers fully enjoy it without feeling any guilt,” she added.

Home Production by Schotel Mami

Being in the culinary world is more than just how good the food is, but also how you can conquer all the obstacles behind it. The word “small” in this matter also means that we have bigger responsibilities that we need to handle on our own. Thus, we need to support one another. “It’s actually not hard to support us. We don’t need you to always buy our products as we also understand that sometimes people want to try different foods. But you can always try to share our posts online, engage with us on social media platforms, and share them on your Instagram story. We are also very happy if our customer can give us suggestions on what to sell, that is one way that we get free advice!” Michelle added.

Melth Bakes

Helen (Hangri Dessert)

All in all, a good opportunity comes to us amid hopelessness. We are keen to embark on this exciting ride in the culinary world, even when the pandemic is over.

food and drink

Indonesia Expat Issue 273 | June 3 – 30, 2021

Welcome Home at Otto Trattoria Italiana

re you an Italian cuisine foodie? Jakarta has been embraced by Otto Trattoria Italiana, a new Italian restaurant that opened on Tuesday May 25, 2021. Otto Trattoria Italiana offers simple yet authentic Italian cuisine inf luenced by Emilia Romagna, Chef Frederico’s home region. This Northern Italy area is known for its rich gastronomy, medieval cities, and seaside resorts. It’s an almost 18-hour flight from Jakarta though! Truly the best alternative is to dine at Otto Trattoria, to be found on the Ground floor of Citywalk Sudirman, Central Jakarta. This is a place of love, tradition, and conviviality, accommodating at least 4045 people during the new normal across its indoor and outdoor seating areas. Rustic, warm-coloured tones accentuate the eatery while vintage photographs of life ancestors is illustrated on the walls, depicting a cosy atmosphere amidst Sudirman’s hustle and bustle. Otto Trattoria is all about being casual while instilling the traditions of meeting people and enjoying moments around a full table of traditional and street Italian goodness. “Trattoria”, after all, means a casual and authentic place. Your laid-back business meeting, lunch break, dinner date, or alone time over hefty plates of pastas, pizzas, grilled meats, sandwiches, salads, gelato, tiramisu, panna cotta, and more, will be exemplary here.

Otto Trattoria is all about being casual while instilling the traditions of meeting people and enjoying moments around a full table of traditional and street Italian goodness.

Chef Frederico and his team offer a finegrained attention to detail brought to life with their hands and choose the best products, focussing on careful attention to the final plating. For example, the pastas and pizzas are all homemade. Lamb, beef, pork, chicken, and vegetarian options are available and presented in generous portions – a detail heavily embodied at this trattoria. It’s synonymous with having homecooked meals prepped by Italian mothers and grandmothers.

tomato sauce, mozzarella cheese, speck smoked ham -, scamorza, and mushrooms is made interestingly different courtesy of Chef Frederico. Speaking of the chef, he’s someone who adores the classics such as lasagna alla bolognese and spaghetti alla carbonara. Sweet-toothed foodies - satisfy your tastebuds with tiramisu’ classico with original f lavours, tiramisu’ alle fragole complemented with strawberry f lavours, panna cotta ala caffe – panna cotta with coffee infused chocolate topping -, or gelato italiano coming in ferrero rocher, vanilla, chocolate, and strawberry flavours. Alcohol will be sold sometime from midJune. Stay tuned for classic Italian wines and other liquors to accompany your meal. In the meantime, still and sparkling water are imported from Italy and indeed, the espresso shots will hit the spot. Welcome home at Otto Trattoria! Relish in Emilia Romagna-inspired meals or simply order online via GoFood, GrabFood and WhatsApp +62 858 1778 8277. Prices range from Rp28,000 to 228,000. Ciao!

You can never go wrong with spaghetti alla carbonara. It’s cooked to al dente and mixed with its mouth-watering white, creamy sauce consisting of black pepper and egg, garnished by either crunchy guanciale, a type of pork, or beef bacon. The rigatoni al ragu’ di agnello has homemade rigatoni pasta, carrots and sizzling tender lamb in tomato sauce, topped off with a hefty amount of grated parmiggiano cheese. Don’t be fooled by the size of the pasta bowl, Otto Trattoria truly doesn’t hesitate to offer generous quantities. Chef’s kiss!

Otto Trattoria Citywalk Sudirman Mall Ground Floor, Jl. K.H. Mas Mansyur No. Kav. 121, Setiabudi, Central Jakarta Operating hours: 8am-10pm WhatsApp: +62 858 1778 8277 Website: ottotrattoria.com Instagram: @otto.trattoria.italiana Facebook: @Otto.Trattoria.Italiana

The pizzas can feed a group of four to six people; two to three slices can fill you up easily. The northern Italian pizza with Panna Cotta Ala Caffe

Spaghetti Alla Carbonara

Improving Ventilation Helps Reduce Transmission of SARS-CoV-2 • Relative Humidity (RH) RH levels below 40 percent cause bioaerosols (potentially laden with the virus) to shrink in size and stay aloft longer in an indoor setting. In addition, low humidity dries our mucous membranes and inhibits our body's natural defence against airborne viruses. However, RH levels above 80 percent encourage mould growth within a building. A balance must be struck and the “sweet spot” has been determined at 40 to 60 percent.

It may be a considerable amount of time before herd immunity is attained via vaccination. Yet pressure continues to coerce us back into offices, factories, schools, etc. On 1st March 2021, the WHO released a guideline in which they state “Understanding and controlling building ventilation can improve the quality of the air we breathe and reduce the risk of indoor health concerns including preventing the virus that causes COVID-19 from spreading indoors.” One should not assume their building has good IAQ (indoor air quality). But how do we know if our office buildings are adequately ventilated? Some modern buildings have gone high tech and incorporate sensors that prominently display data or can be accessed from an app. It would be a good idea to chat with the building management to see if they monitor IAQ in any way. But if they do not then a variety of services exist in which experts can come and relatively quickly measure several test parameters using certified and calibrated equipment.

Four parameters have emerged as being important to reduce transmission: • Carbon Dioxide Humans exhale carbon dioxide at 40,000 ppm while natural clean air contains an average of 413ppm. IAQ experts measure the difference in CO2 between outdoor air and indoor air and enter this data into a calculation that helps determine how frequently fresh air is used to dilute stagnant indoor air. Generally speaking, it is advised to keep CO2 levels below 1,000ppm indoors.

• Airborne Particulate (PM2.5) This fraction of particulate is known to evade our natural “dust removal” defences and reach deep into our lungs, even crossing into our bloodstreams. A building with a good filtration system should be able to bring this particulate fraction down to acceptable levels. If your building has high particulate levels it means bioaerosols are also not being cleared out of the air.

• Volatile Organic Compounds (VOCs) Building managers have dramatically increased the use of disinfectants in their premises. But did you know some disinfectants contain VOCs, some of which are classified as hazardous to health? Some tenants report various respiratory ailments and/or headaches since their offices have become inundated with these “pandemic products.” It has been found that manufacturers of these products do not always disclose these ingredients. Even older buildings have begun to employ various technologies to reduce particulates/bioaerosols. Three common technologies are UVGI (ultraviolet germicidal irradiation), NPBI (needlepoint bipolar ionization) and upgrading to MERV 15 filters. Intertek can measure a wide variety of IAQ parameters. Maybe it’s time to chat with the building management?

FOR MORE INFORMATION +62 21 29384454 indo.environmental@intertek.com

intertek.com/protek/

restaurant

Indonesia Expat Issue 273 | June 3 – 30, 2021

Open a Restaurant in a Pandemic? Anything is Possible in Yogyakarta BY JOANNE RUSHTON

etting a new restaurant off the ground is always a challenge. Those who have done it in Indonesia will normally tell you that it’s even tougher here. Doing it in the middle of a pandemic? Well, that takes a lot of guts indeed.

It may seem like the worst time in the world to start any business, especially one that relies on a steady flow of tourists. When restrictions have allowed, Yogyakarta has had its fair share of tourists pass through, but any new restaurant in the city is reliant on locals falling in love with the food. Three foreigners have taken the plunge during the pandemic and numerous lockdowns, and are aiming to do just that. We sat down with the people behind of Warung Toscana, Chicken Shack, and Aroma Italia to see how things have been in these most trying of times.

Warung Toscana Jl. Prawirotaman No. 29

www.warungtoscana.com @warungtoscana29 @warungtoscana.official “People from Bandung and Jakarta, they really understand great tasting Italian food, but they can’t come here, so we’re connecting with the people of Jogja,” he explains.

“It was open for two weeks, then lockdown came!” recalls Stefano, husband of Sara, the owner of Warung Toscana. She’s also the creator of her own line of handbags, which you can buy in the restaurant too.

“He trained the staff in the restaurant, but things went wrong and the restaurant closed,” he explains. “We decided that my wife could open an Italian restaurant and take advantage of Adelio and the team he taught.”

It had taken a long time and a little heartache to get the Italian restaurant off the ground. Originally from Siena, Italy, Stefano has been exporting high-end recycled wood from Indonesia for 16 years. In that time, one of his best friends from Italy, Adelio, moved to Jogja to work as a chef in another new Italian restaurant.

Chicken Shack Jl. Tirtodipuran No. 56

Whilst putting together the project, his friend sadly died, but they pushed on. Then, along came the pandemic. After being closed for weeks during the initial lockdown in the city, they reopened but something was still missing – the tourists.

Great tasting? That’s no brag. The sauce used for the pizza is naturally sweet, made from tomatoes imported from Italy. Handmade tortellini are filled and cooked to al dente perfection, and the authentic carbonara sauce – there’s no cream used here – is rich and delicious. After being open again following the easing of lockdown restrictions, the pair received an offer to buy out the place. “It’s been tough with the pandemic, but this has been a dream for so long that we want to keep at it. We owe it to our team as well,” he explains, as bottles of imported extra virgin olive oil arrive to drizzle over the fresh pizza.

Chicken Shack @chickenshack_rotisserie

Inspired by Chicken Run in Bali, which Michael’s friend runs, Chicken Shack is the first rotisserie chicken restaurant with European f lavours in Jogja. He’s used his Belgian roots to train and provide inspiration to his wife who owns and runs the place. “We signed the contract on the place in June 2020 and our first day opened was 8th December that year,” remembers Michael. The former tattoo shop – don’t worry, local artist Heru only moved next door – was renovated by Michael and his wife pretty much by themselves. During the refit, they were presented with the chance to use the yard out back, which is now a cute space for al fresco dining. “The pandemic gave us the time to do things ourselves and get things right, no tourists walking past wishing we were getting

their business,” he explains. Having always wanted a becak, Michael saw this as his chance and placed one in the restaurant. On the roof. It’s Instagrammable, for sure. As much as opening a new restaurant during a pandemic was a challenge, there have been some unexpected benefits. “Everything had to go online, my wife could do all the applications for licences and other paperwork from her phone so it was easier than we’d expected!” How about the food? The chickens, which rotate in the oven out front all day with scents wafting down the street, are delicious. Stuffed with thyme and garlic, the flavours are a comforting taste of home for the foreigners still in the city. Belgian dishes like the meatballs go down and treat with the locals, who have been the main customers since things opened. “We’ve even had the Sultan order takeaway from us!”

Aroma Italia Jl. Kaliurang No. 5

@aromaitaliayogyakarta @aromaitaliayogyakarta Years of chef experience in Italy, Australia, and most recently in Bali, inspired Alberto to support his wife in creating Aroma Italia. “I’d always dreamed of opening my own restaurant, but life managing two restaurants in Bali was easy so I didn’t get round to it. Then, the pandemic came and the place I worked at closed; we needed to find a new project quick,” Alberto explains. He and his wife had been to Jogja many times – she’s a Magelang native – and saw the potential in the city. Finding the location for the restaurant was made easier with the pandemic; everyone was keen to rent their place. “If you’ve ever tried to opened a restaurant in Italy, you know that doing it in Indonesia isn’t too hard!” he jokes. About one third of the business has been takeaway, an unexpected consequence of the pandemic. Being in the north of Jogja, away from the typical tourist areas, also means the customer base is primarily Indonesian, with the expats in the city having a strong affection for the place, too. The food has been a long experiment. They’ve created a pizza dough using a mix of four different f lours to get the perfect consistency, for example. Creamy lasagne is a favourite, as are the meat lover and quattro formaggio pizzas. “Pizza is all about the details,” he enthuses, and him and his wife have got it spot on.

food and drink

Indonesia Expat Issue 273 | June 3 – 30, 2021

Voyage Across the World at HARRIS Vertu Hotel Harmoni

salmon en croute

ne thing that’s been thriving throughout the COV ID -19 pandemic is the ability to let your tastebuds do the travelling. Buffets are the most pleasant option to have this experience, for sure. It offers nostalgia for your previous travels and excitement for your favourite dishes.

I see Voyage as a way to luxuriate in a culinary expedition. Whenever you travel, you’d want to savour the local cuisines, right? Chef Suyitno, the Director of Kitchen at Voyage pointed out, “locals and foreigners search for local cuisine whenever they feast, so there’s always rice, fried rice, and fried noodles.”

HARRIS Vertu Hotel Harmoni lies at Harmoni Exchange, amidst Central Jakarta and has been there since 2017. On its fifth floor is its one and only restaurant called Voyage, coming to life every breakfast, lunch, and dinner. In the new normal, up to 75 people can choose to sit inside an open bird cage-inspired setting, taken from TAUZIA Hotels’ French background, or choose to sit outdoors overlooking Harmoni’s skyline views.

He recommends one of the restaurant’s self-curated dishes, the sop ayam Harmoni or Harmoni chicken soup. Small chicken cutlets and potatoes are cooked in a coconutbased soup and spiced to perfection. It’s delicious – one of my favourites!

Voyage’s buffet is the main star. A la carte options are presented too, but when you come here with a corporate agenda or to simply socialise with loved ones, the buffet is irresistible. Assorted cheese, bread and butter, salads, noodles, nasi liwet, grilled chicken, gado-gado, salted fish with green chilli, mashed potato, fresh fruits, apple pie, and chocolate fondue are some of the many options to choose from. All are absolutely mouthwatering - insert drooling and hearteyes emojis.

sop ayam harmoni

However, the soups change daily, along with the rest of the buffet’s menu. Chef Suyitno explained that the menu follows an eightrotation system to avoid presenting the same appetizers, mains, and desserts each day. For example, if shrimp is part of the Western side, then no shrimp will be used in any local and Asian dish that day. The menu itself changes every three months. Exciting varieties of Western, Asian, and Indonesian delicacies await. Some crowdfavourites are salmon en croute, Korean bulgogi as well as the chef’s favourites: Indonesia’s famous sop buntut, or oxtail soup, and the tender BBQ brisket.

main course corner

own spin to it! Fusion dishes further switch up this variative buffet, such as salmon lodeh and green curry opor. As Chef Suyitno said, “Fusion shouldn’t be confusion.”

We don't want to be rigid with our buffet menu. We want everyone dining here to be satisfied. Voyage’s team of talented chefs incorporate worldwide food trends as well. “We don't want to be rigid with our buffet menu. We want everyone dining here to be satisfied,” said Chef Suyitno. When Korean garlic bread was booming, you bet Voyage took its

Buffets offer value for foodies as the perfect culinary voyage to cater to everyone’s tastebuds. At Voyage, you can comfortably and safely socialise in Harmoni’s only ex travagant and complete buf fet. Mandatory body temperature checks, sanitising of hands and tables, as well as social distancing, are all strictly implied. Be sure to wear gloves before you fill up your plate! Diners can get 50 percent off using their debit card and credit card – one card is equivalent to a maximum of four people – valid until 31st May 2021. Taste the journey only at Voyage for breakfast on weekdays from 6 to 10am and weekends between 6-10:30am, and brunch at 11:30-3pm. Lunch service is 12-2:30pm priced at Rp338,000 nett, whilst dinner is 6-10pm priced at Rp358,000 nett.

Voyage, HARRIS Vertu Hotel Harmoni Jl. Hayam Wuruk No.6, Central Jakarta P: +62 21 2203 6000 Instagram: @hvertuharmoni Facebook: Harris Vertu Harmoni

noodle corner

Indonesia Expat Issue 273 | June 3 – 30, 2021

insight

Lead with Purpose BY NICK PEGMAN (AFFINITY BRANDS)

Seven Stones Indonesia had an article published in November entitled "Doing Good is Good for Business". An excellent message but, we must keep in mind that this focus must be part of greater aspiration and vision. Doing "good" must be just one of the central pillars to an overarching brand purpose. It’s not a one-off, it’s an ongoing! If you run or manage a company, you all know there’s a fine balance between making money and being socially "good". Purposeful is not a tactic or a one-off handing out of donations - it should be, must be, the essence of the "why" one does business and that’s playing a bigger part in the lives of customers; help them do more.

e are living in truly exciting times. COVID-19 has caused a reduction in travel and social interactions and a revolution in technology, finance and science. We’re witnessing a radical transformation of society, industry and culture. It feels like we’ve experienced 10 years in just one. The fundamental ideas of business management and leadership are being challenged, disrupted and reinvented daily. The "new normal" has become, well, "normal" and the imperative for company leaders now is to think ahead and invent what’s next; how and where will you find sustainable growth? I’ve been a brand and marketing consultant for longer than I care to remember, and I’ve had the opportunity to work with many ambitious and inf luential Indonesian and international company owners and leaders. They have the usual focus on P/L - of course, creating shareholder value and many times there’s just a cursory nod to customers blended with a smattering of being "innovative" and a smidgen of being "socially responsible". What I found missing in many cases was a softer more engaging and let’s say a "human side" to the company: an emotional connection – positive impact. Something more than just selling stuff. They’d talk about it of course, but when it came to implementing or putting this front and centre in their brand DNA, there wasn’t much else.

By creating a new brand strategy and repositioning programmes, we would see if companies could perhaps be wired differently from their competitors. Whether they could in fact "think differently" and start looking at delivering a human aspect of their new brand to the world. We discussed and workshopped to see just how we could use their brand to not only drive growth but to also make a real difference in their world, not just the financial growth they demanded. Purpose in Your Brand’s DNA These days customers expect a company to be more intentionally and genuinely purposeful and these same customers are willing to reward them with a share of mind and wallet and critically, their loyalty. One step above brand-loyalty is brand-like but the ideal is for a company to achieve something called brand-affinity. The most engaging companies are starting to use their brand to place what they truly care about at the heart of what they do. Not only the "what" of what they do but the ‘how’ of how they do it, and also "why" they do it in the first place. High-grow th, impactful companies understand that having a brand with a strong sense of purpose is now more attractive to stakeholders – that means customers, employees, partners, suppliers and the community at large. They understand people buy from companies that are driven by higher motives than merely increasing the bottom-line and creating shareholder value.

Why? In the recent past, companies behaved as citadels with a single-minded pursuit of creating shareholder value, with brands built to defend a fixed market position. But that was then and this is now. Technology and consumer activism have brought greater transparency, revealing the inner workings of companies – both good and bad.

A shared purpose puts the brand at the heart of the customer’s world, making service smoother, communications more efficient and adding a feel-good factor to everything it chooses to do. They now invite employees and customers and in some cases, even the communities in which they operate, to be part of the vision. They’re now using the brand as a positive, proactive and driving purpose that aligns

Brand Purpose in Action Several years ago, I had the opportunity to work in Bangladesh for a major telecommunications company as part of a global brand repositioning programme.

So, what’s your brand’s purpose? What we say to clients when we’re advising them on using brand strategy to pivot, reposition or transform their company is to define their purpose beyond just profit - to stand for something that will inspire people on the inside as well as outside the company; to ensure that all of their actions and behaviours deliver across the whole organisation across all brand interactions, to keep track of how well this is being done by continually reviewing the customer, employee, par tner and community experience. Connecting to people. Connecting to communities. Connecting at a local human level.

During this time I was exposed to, and worked alongside a non-governmental organisation called Grameen Bank, which was founded by Nobel Peace Prize winner Professor Muhammad Yunus - also described as a "social entrepreneur, banker, economist, and civil society leader".

And, to also make sure purpose is central to the brand, integrated deeply into its DNA and essence not just a nice panel of words in a framed picture in a boardroom or a sponsorship (donation) packaged as a CSR (Corporate Social Responsibility) programme.

Grameen (which means Village) Bank built its purpose around finding ways to get company funding to individuals in poor communities. It makes small loans to Bangladeshi women and has become a pioneer in the world of microfinance.

Is it easy to do? No, it’s not. But my experience rolling out brand transformation programmes shows that it does create financial value as well as loyalty and deeper engagement from customers and loyalty from employees.

Its beneficiaries are rural and from lowincome groups unable to provide collateral. The bank reduces non-repayment risks by loaning to the whole village, where peer pressure ensures the village works as a community to pay the loan back, and therefore improves its credit rating for better terms in the future.

Brand-led companies are very successful. Brand-led companies with purpose at their core are value-creative. They think less about selling or transacting and more about enlisting and delivering on a purpose that’s important to all its customers and employees and its future customers and employees.

The bank has so far disbursed over US$14 billion to borrowers in need, with a 97 percent loan recovery rate!

One last thing to keep in mind, whilst companies may own the name or trademark they don’t wholly own the brand. The brand is also owned by the customer. It’s the badge under which they engage on their terms and with purpose, just as much as the company.

operations to the benefits they want to see in the world – the "world" being global, regional or even just within the local community.

I was working with GrameenPhone, a sister company to the bank, which meant we worked closely with them to integrate initiatives into our CSR programmes. So I saw and experienced the Bank’s operations and success of the programmes very closely. GrameenPhone provided mobile phones mainly to women, who used them as a basis to set up a business; one phone per village, which was then monetised. The phone provided communications between villages, between sellers of commodities as well as good, connected healthcare and aid … you can see where I am going with this.

Affinity Brands and Seven Stones Indonesia are partnering to offer our clients relevant, engaging and impactful brand strategy, branding and marketing solutions. So, if your company needs help in delivering impactful branding or you are thinking about pivoting and transforming for impact and growth we can assist. Send an email to nick@affinity-brands.com or visit us at www.affinity-brands.com

western food

Millenial Locals Take on Chicken Wings and Brownies BY MIRELLA PANDJAITAN

spent four and half years in the US as a little girl; a time my everlasting love for chicken wings and brownies began. Spicy chicken wings on a chilly winter night washed down with a warm slice of ovenbaked chocolate brownie gave me comfort. On an Instagram poll to identify the popularity of these two dishes, at least 74-75 percent voted “love chicken wings and brownies”. @dik_andreas’ f irst encounter had him “wanting more bites”, @ adrielandriawan thought they’re “heavenly” and @timjilimin commented, “I found the true meaning of life”. Moreover, @aslasalsa claimed she has brownies almost weekly. I noticed that Indonesians’ take on chicken wings and brownies are commonly different to that of Americans. No shade on these sold out there in the market. These personally don’t sit quite right though. That is, until I gleefully discovered Doggwngs and La Formule Bakehouse recently, both created by two millennial locals sticking to almostidentical American roots. La Formule

Indonesia Expat Issue 273 | June 3 – 30, 2021

Brownies have been adapted and savoured globally, with variative flavours like matcha, caramel, mint, and plenty more. Indonesia, on the other hand, famously has brownies kukus or steamed brownies. The owner of La Formule Bakehouse, Altsa, said that brownies are very simple and can be enjoyed by anyone. “They’re basically a mix of eggs, flour, butter, sugar, and chocolate - but so delicious and comforting,” she enthused.

Chicken wings Did you know that chicken wings were accidentally invented? Back in 1964, at Anchor Bar in Buffalo, New York, the bar’s owner wrongly ordered chicken wings instead of chicken necks used to make the Anchor Inn’s famous spaghetti sauce. This mistake was then transformed into deep-fried, unbreaded, tiny drummers and f lat parts with hot sauce and blue cheese dressing. As a result, the chicken wing was born.

Altsa loves brownies so much, she’s been baking since her teen years. “We became more serious and researched deeper during the pandemic. We sent out our baked goods to family and friends and received amazing feedback and support from them,” she explained. Initially, she just baked three times a week at her home kitchen, but nowadays business has flourished; she bakes “daily with an amazing team in a proper kitchen.”

Chicken wings were considered scraps when the chicken was cut up prior to 1964. They were either discarded or sold to poor families who used them as soup filling. Nowadays though, chicken wings are found globally and cooked in different recipes.

La Formule’s bestseller brownies are described as crackly and crunchy on the outside but have a soft, gooey and fudgy centre. They aren’t too sweet and topped with sea salt which gives balance. Despite the crowd-pleasing steamed brownies sold everywhere, Altsa isn’t concerned.

Indonesia is no stranger to this crowdpleasing munchy either. The owner of Doggwngs, Ifad, fell in love at first sight with McDonald’s version. “Who hates chicken wings? It’s part of a chicken. We – Indonesians - like chicken. In the end, we put it with rice and sambal. Believe me,” he said.

“We’ve had customers bring our brownies to different parts of Indonesia so we believe a good number of Indonesians do enjoy brownies and cookies,” she explained. “We also pay a lot of attention to our packaging, perfect for sending a sweet gift for your loved ones.”

Ifad reckons chicken wings are easy to eat, tastier than other parts of a chicken because the meat is near the bones, and the best munchies because it doesn’t fill you up, plus they can easily be eaten anywhere. He was inspired to start Doggwngs after watching a YouTube video where the contestants were blind-tasting recipes from various public figures. American rapper Snoop Dogg and British chef Gordon Ramsay presented their recipes to which five out of five contestants agreed Snoop’s recipe was the best. “I tried out Snoop’s recipe and I agree!” Ifad gushed. Chicken wings are not a part of the Indonesian culture; there are many accessible, fried finger foods. This doesn’t bother Ifad at all, because Doggwngs doesn’t merely sell food, but also the character of hip hop for the community and the experience of Snoop Dogg’s fried chicken since February 2021 at Blok M Square. “It’s unique and gives a different experience than other wings. I believe the niche market makes it easier to target the audience. It’s actually an advantage. I don’t need over 200 million Indonesians to like my food, just one percent of it is already good,” he explained. Brownies Did you know the actual “inventor” of brownies will most likely never be known? Brownies were knowingly developed at the end of the 19th century in the US. Numerous legends surround its origins; a chef wrongly added melted chocolate to a batch of biscuits, a chef was making a cake but didn’t have enough flour and the list goes on. Thousands of recipes, both cake and fudge types, are accurate and appetising. It was only in the 20th century when brownies gained popularity as bar cookies – not cake – in Northern America.

American Foods by Locals At Doggwngs, Ifad has made minor adjustments to Snoop’s original recipe to match the local taste. Likewise, La Formule’s brownies intend to leave foodies wanting more. “American brownies are typically sweeter and heavier; very fudgy and chocolatey, meanwhile, our brownies taste ‘lighter’,” she added. Seeing more and more locals trying out American foods is normal to Ifad. “Netflix, media, and the internet surely influenced us. I like it. As a customer, we have more choices too. We can learn the country’s culture from its food so that’s good,” he said. “You can see hamburger joints everywhere. I can tell that locals prefer the American way.” Altsa concurs. “It’s good that people are exploring other cuisines and letting others try new and interesting stuff. American food has become a mainstream thing in Jakarta and will most likely be more common in other parts of the country,” she concluded. Order Now Both are only served online, with the following details:

Doggwngs Order via GoFood, GrabFood and Tokopedia by searching Doggwngs, or through WhatsApp: +6281584845156. Instagram: @doggwngs. La Formule Bakehouse Order via WhatsApp: +6282111466976, Instagram: @laformule.bakehouse or search La Formule Bakehouse on Tokopedia and GoFood.

Indonesia Expat Issue 273 | June 3 – 30, 2021

desserts

What You Need to Know about Indonesian Traditional Desserts BY DINI PUTRI

2. Wedang Ronde Wedang ronde is a traditional warm beverage that is popular in Java. “Wedang” in the Javanese language means drink, while “ronde” is the colourful glutinous rice balls stuffed with crushed peanuts. The balls are dipped in sweet and warm ginger water and topped with sago pearls, sliced coconut meat, and peanuts. It is a perfect refreshment for the cold weather.

“There’s always room for dessert!” This is probably what we all say after a full meal, waiting for some sweet treats to arrive at the table. Even though dessert contains high levels of sugar that are supposed to make us feel full, we still crave it. According to the Journal of the Norwegian Medical Association, sugary foods may stimulate the ref lex of the stomach to expand, which tricks the normal sensation of being full. In addition, there is a phenomenon called sensory-specific satiety, where the quick feeling of being full after eating a certain type of food and the quick return of our appetite, demands the stomach be exposed to new flavours. It is worth noting that sensory-specific satiety could lead to overeating, which accounts for the lack of will to refuse an array of food options. Jajanan Pasar: Indonesia’s Delightful Desserts The word “dessert” originally came from the French word “desservir”, which means “to clear the table”. As the name suggests, dessert was served after the table has been cleared to satisfy the guests who still wanted to snack before finishing the meal. In the 15th century, sugar was very expensive; it was also prized as a symbol of status among the rich Europeans. In the 17th century, sugar prices dropped as vast sugar plantations spread across the world, making it less valuable in Europe. However, the development of dessert increased rapidly as dessert cookbooks emerged. Today, everyone in the world enjoys this scrumptious delight in different forms and sizes, from soft doughnuts to crunchy pastries, bite-sized macaroons to a whole cake. Dessert is no longer enjoyed at the end of a grand meal; it is for whenever a sugar craving kicks in. In Indonesia, dessert is translated to jajanan pasar. It is one of the oldest traditional cuisines in Indonesian history, dating back to the 18th century. In the past, jajanan pasar could only be found at traditional markets – hence the name “pasar”. Some are also unique because their name may vary in different regions while they are actually the same thing. For example, klepon, or Indonesian sweet rice cake balls filled with molten palm sugar and coated in grated coconut, is called onde-onde in West Sumatra, kelelepon in Madura, and kelepon in Banjarmasin. Some jajanan pasar are actually the product of cultural assimilation from various cultures, such as Chinese, Arabic, Indian, and European, due to Indonesia’s strategic position; close to the important maritime trade route, the Strait of Malacca. Kue ku has a Chinese influence, kue ka’ak is inf luenced by Arabic culture, kue putu is originally from India, and spiku is similar to Dutch’s spekkoek and Germany’s baumkuchen.

Lapis Legit

Chef Aprendi

Jajanan Pasar is an All-Time Favourite! We spoke to Aprendi, a Pastry Sous Chef at Bandara International Hotel in SoekarnoHatta Airport, Tangerang, Banten to learn more information about these Indonesian sweet delights. He explained that, although fusion and modern dessert trends are booming, jajanan pasar will always have a special place in its connoisseurs’ hearts. “Food is like fashion; it evolves over time that it might generate the latest trend. Yet, no matter how popular a new dessert trend is, people will always go back to basics; and in Indonesia, it’s always been jajanan pasar that people go looking for,” Aprendi said. Aprendi emphasised that people cannot resist the vibrant colours and distinctive shapes of jajanan pasar that might not be found elsewhere. “Each jajanan pasar has its own characteristics. Apart from its beautiful appearance, jajanan pasar has a rich flavour as we use quite a lot of herbs and spices, such as pandan leaves, ginger, and clove, as well as other typical ingredients like cassava, tapioca flour, palm sugar, and coconut milk,” he added. Not only delicious, jajanan pasar is also healthy and fresh. Aprendi asserted that some jajanan pasar can be gluten-free when they use tapioca f lour as the main ingredient. Moreover, jajanan pasar cannot be stored at room temperature for too long – some are coconut milk-based dishes. “Therefore, we always serve the freshest jajanan pasar every day!” Aprendi exclaimed. Making jajanan pasar can be very challenging; it requires skill and patience. Aprendi revealed that, to master it, we must use good ingredients, follow directions, and practice techniques. “Not all jajanan pasar are baked. Some are steamed, fried, and even boiled – each type has its own difficulties,” he noted. For starters, Aprendi suggested starting with the simplest ones like klepon and nagasari. Three Most Mouthwatering Jajanan Pasar Thinking about trying some authentic jajanan pasar? Here are some of Aprendi’s heavenly recommendations:

Wedang Ronde

as an ingredient. Lapis legit is has a firm texture and it tastes delightful with a slight sensation of bitterness from the cinnamon. Usually, it is filled with prunes or raisins, but nowadays, modern lapis legit can also have cheese or chocolate as a topping.

Es Cendol

1. Lapis Legit Lapis legit is a multi-layered cake known as spiku or spekkoek, which literally means bacon cake in Dutch because it is layered like strips of bacon. Although it is named after bacon cake, this cake does not use pork

3. Es Cendol Es cendol is a cold dessert that consists of “cendol”, the green worm-shaped jelly made from rice f lour and pandan leaves to add colour. It is served with shaved ice, coconut milk, palm sugar, and some would also add jackfruit or tapai singkong, or fermented cassava, to give out an exotic flavour. As a multicultural country, Indonesian dessert is rich in variety and taste. The diversity of Indonesian dessert is not only a means for boosting the tourism industry but also promoting tolerance and unity by sharing the sweetness with our loved ones as jajanan pasar offers the warmth and passion of each culture.

meet the expat

Indonesia Expat Issue 273 | June 3 – 30, 2021

Global Food Goes Local Meet the Expats Behind Scrumptious International Eateries

he culinary scenes in Jakarta and Bali are diverse. From Indonesian, French, Greek, German, Argentinian, to Spanish cuisines, authenticity is underlined as the chefs and owners behind some of the regions’ favourites want to bring f lavours of their cultures. Indonesia Expat has gathered some of the expat chefs and owners behind scrumptious eateries for you to either dine in or have delivered to your home! JAKARTA

example of simple, high-quality beef, and the Flank steak we serve is hard to find anywhere else in the city. In North Argentina, the focus is on simple ingredients combined with delicious heartwarming dishes and generous portions. Guests in La Posta love our traditional ham and potato omelette, the classic pickled beef tongue gramajo, and our homemade ravioli. Try one of our famous Argentine desserts! Every week we have a different special, from tarts and cakes to cheesecakes – lots of caramel and chocolate involved. Where can readers dine in? Stop by on Jl. Karet Pasar Baru Timur 5, no.25, Tanah Abang, Jakarta. La Posta is a first-floor restaurant located in the Sudirman area, close to CityWalk shopping centre. It’s a non-smoking venue that normally seats up to 100 people reduced to 50 percent nowadays. La Posta attracts an older crowd of both expats and locals who love great steaks and have an interest in Argentine food and culture.

La Posta – Taste of Argentina Name and position: Francisco Mario Suarez (Pancho), chef and co-owner Origin: Argentina Moved to Jakarta: 2015 What brought you to Jakarta? My wife Kat’s father and step-mother live in Jakarta and they were always encouraging us to bring Argentine cuisine to the city. After nearly ten years in Spain and a lifetime of culinary experience in Argentina, we were ready for a new challenge. We came with a vision to create a typical North Argentine style restaurant with a focus on quality food and warm, welcoming service.

How can readers order delivery? Takeaway was a whole new area for us in La Posta! When the pandemic hit, we quickly developed a menu with the food items we feel travel best. This includes an exclusive range of steak sandwiches that are only available for takeout or delivery. Guests usually prefer to order through WhatsApp but we also have a smaller selection available on GoFood and GrabFood, you can see the menu and contact us directly.

Chef’s recommendations? There are so many great traditional Argentine dishes on the menu it’s hard to choose one! The salt crusted beef ribs is definitely a signature dish and represents my North Argentine roots, as well as our oven-baked empanadas, a savoury pastry with delicious homemade fillings. The Argentine-style top loin steak is a classic

Chef’s recommendations? Our signature dishes are the famous and authentic Spanish paella and other dry rice made with meat, seafood, a mix of both, and also vegetarian. Our popular tapas and topquality meats are freshly cut and dry-aged. Caspar has an energetic and detail-oriented chef who leads by example, with a special focus on fine-dining with years’ experience developing recipes. We are constantly seeking a better way to maximise guest satisfaction.

What brought you to Jakarta? Opening a new great Spanish restaurant in Jakarta. My team found me in Spain and offered me to be part of a new exciting project in Jakarta, so I was excited to join them and take on this new challenge. Where were you working before? I was working at Alevante, Chiclana, and did an opening for another restaurant in Madrid. What’s the hardest ingredient to find here and how have you adjusted?

How can readers order delivery? Ca ll +622123583800, email info. jakarta@kempinski.com or WhatsApp +6287775037507 to place your orders. IG: @hotelindonesia_kempinski BALI

Delivery: +6282217817880 IG: @casparjakarta

Santorini Greek Restaurants Bali Name and position: Lia Spyropoulou, part owner of a family business Origin: Greece Moved to Bali: 2000

Hotel Indonesia Kempinski Jakarta Name and position: Kai Werner, executive sous chef Origin: Germany Moved to Jakarta: May 2019

CASPAR Name and position: Rafael Martinez, executive chef Origin: Spain Moved to Jakarta: December 2020

Where can readers dine in? Signatures Restaurant and OKU are in Hotel Indonesia Kempinski Jakarta. While Paulaner Brauhaus is in Grand Indonesia East Mall, 2nd floor.

Where can readers dine in? CASPAR is located in Sudirman Suites Apartment, Jl. Jend. Sudirman No.36, Bendungan Hilir, Tanah Abang, Central Jakarta City, Jakarta.

WhatsApp: +6281285872935 Website: www.laposta.id IG & FB: @laposta.id

Where were you working before? We had a small restaurant in the coastal City of Valencia, Spain. Prior to that, I spent most of my life running the family restaurant in Salta, Argentina. A huge space that seated more than 400 guests, we even catered for the Pope when he came to the city! What’s the hardest ingredient to find here and how have you adjusted? My wife’s the restaurant manager but she also makes most of the desserts. She would definitely say dulce de leche, a rich, milky caramel used in many Argentine sweets. Unavailable in Indonesia, we have to make our own by hand. Although very simple ingredients, it’s very labourious and requires many hours on the stove over a low heat with a high-risk of burning. But it’s a key ingredient in desserts so we just have to have it.

It’s difficult to find a variety of cheeses and all our Jerez wines, much appreciated for drinking and cooking. I choose cheeses and wines from different countries, same with other ingredients. I adapt my recipes to the local and international ingredients rather than depending on our suppliers.

What brought you to Jakarta? After more than six years in China and the Philippines, I wanted to experience more of Asia and got the opportunity to work in Jakarta. What’s the hardest ingredient to find here and how have you adjusted? Stroh 80 is a rum from Austria. I like to use it for baking and some pastries. It’s slightly similar to Captain Morgan rum, but much stronger. Chef’s recommendations? We have several restaurants here at Kempinski Jakarta, and here are my recommendations if you pay a visit: • Home-brewed beer and pork knuckle at Paulaner Brauhaus • Kambing guling and nasi gandul at Signatures • Truffle gyudon, chicken karaage, and salmon aburi roll at OKU

What brought you to Bali? My family had a business here in Indonesia at the time so we, the kids, decided to move here with them and go to school so we can all be together. Where were you working before? I moved here when I was young so I’ve always worked in the family business in Indonesia, however, I was in Australia for university and I worked at a large hospitality company over there. What’s the hardest ingredient to find here and how have you adjusted? There are actually a few ingredients that we can’t source here however, the biggest one for us was traditional Greek yogurt and feta cheese. We decided to make both ourselves from our family recipes. Now you can also enjoy a good homemade Greek yogurt and feta cheese in our restaurants. Chef’s recommendation? I would have to say the moussaka, consisting of layers of eggplant, potatoes, homemade Bolognese and bechamel sauce, served with Greek salad. It’s my grandma’s recipe and one of the most popular dishes in our restaurants. We make a vegetarian option and are currently working on the vegan recipe, but grandma has to approve it first.

Indonesia Expat Issue 273 | June 3 – 30, 2021

What brought you to Bali? Working in Asia is a dream of many professional chefs, so I was really excited when the opportunity presented itself. From the moment I was introduced to The Apurva Kempinski Bali, I could feel that the resort had a lot of wow factors. The more I learned about it, the more that I realised that the hotel stands out in such a way that it draws me in. Of course, the chance to explore Indonesian cuisine is not something I could miss, so here I am.

Where can readers dine in? Location 1: Jl. Poppies 1, Kuta, Bali WhatsApp: +6285739031709 Location 2: Jl. Batu Mejan No. 50, Canggu, Bali. WhatsApp: +6282341451976 Location 3 (Express): Jl. Batu Bolong, Canggu, Bali. WhatsApp: +6281246361729 How can readers order delivery? All of our locations are on the GoFood and GrabFood applications. IG: @santorinigreekrestaurantbali

Cuca Name and position: Kevin Cherkas, chef and owner Origin: Canada Moved to Bali: 2012 What brought you to Indonesia? I moved to Indonesia nine years ago from Singapore to make my dream of opening my very own restaurant come true. What’s the hardest ingredient to find here and how have you adjusted? Torch ginger. It is very difficult to find this exotic f lower but we love to use it in our cocktails because of its unmistakable, amazing aroma. Barbarossa Bali Name and position: Renato Domini, owner Origin: Swiss national with Spanish and Italian heritage Moved to Bali: 2004 What brought you to Indonesia? I moved from Thailand to Indonesia in 2004. I was intrigued by the vast archipelago Indonesia has to offer as well as its culture and culinary diversity. What’s the hardest ingredient to find here and how have you adjusted? Fresh artichokes.

Chef’s recommendations? When coming to Cuca, I definitely recommend to order our Chef Tasting Meal priced at Rp580,000++ per person. It highlights our menu that best reflects the soul of Cuca and is inspired by the freshest market products. Where can readers dine in? Cuca Restaurant is in Jl. Yoga Perkanthi, Jimbaran, Bali How can readers order delivery? We are available in Grab and Gojek. IG: @cucabali

Chef’s recommendations? We have a few popular dishes available at Barbarossa Bali, such as the ragu di anatra or pappardelle with duck ragu; slow cooked shredded duck served with home-made pappardelle pasta. Next are our original, classical lasagne, Margret de canard or pan seared duck breast which has proven to be one of our best-sellers, followed by our seafood bisque soup. Our gourmet pizzas are delicious too. One of our best-selling pizza is sopra la capra – white pizza with mushrooms, mozzarella, rucola, goat cheese, and black truffle oil.

IG & FB: @barbarossa.bali Website: www.barbarossa.com

What’s the hardest ingredient to find here and how have you adjusted? I’m all about locavore. When it comes to ingredients, I don’t discriminate between the European ingredients and Indonesian ingredients. Instead, all the talented chef team try to explore and discover what Indonesia has to offer, and create dishes that elevate the best aspects of these ingredients. We always try to incorporate sustainability in everything we do, so using fresh produce from the island is something that’s constantly on my mind. The pandemic gives us the opportunity to dive deeper into the flavours and ingredients that are available in Bali’s market. This way, we can keep supporting our partners and be mindful of the ecology. Chef’s recommendations? First of all, since we have different dining venues with different f lavours and inspirations, I would suggest our guests visit these restaurants and find their favourite cuisine. There’s always something for everyone. For example, the Blue Crab, which uses kecombrang, the f lower bud native to the country, is a popular menu item at Koral Restaurant. At the Japanese restaurant Izakaya by OKU, the OKU karaage is very popular, and various grilled selections at Reef Beach Club are perfect for a casual gathering with friends and family. The Sunday Brunchcation at Pala Restaurant has become a special rendezvous spot for communities in Bali, and our newlyunveiled Chinese hot pot restaurant Bai Yun is perfect for gathering. For classic and creative pastries, bakery, and all-day breakfasts, Selasar Deli is the place to be. Where can readers dine in? Stop by The Apurva Kempinski Bali on lot 4, Jl. Raya Nusa Dua Selatan, Benoa, South Kuta, Badung, Bali.

Where can readers dine in? Barbarossa Bali is located in Jl. Danau Poso 1, Sanur, Bali. How can readers order delivery? GoFood and soon available on Grab. You can also take away.

Where were you working before? My professional career was mostly in France with two and three-star Michelin restaurants, palatial, luxury hotels and casinos, and I joined the international hotelier scene in 2016 with La Mamounia Hotel in Marrakech, which is known for being the best luxury establishment that’s set on a former royal estate dating from the 12th century.

The Apurva Kempinski Bali Name and Position: Eric Cocollos, director of culinary Origin: France Moved to Bali: 2017

WhatsApp: +6281138209541 IG: @koralrestaurant, @reefbeachclub, @izakayabyokubali, @baiyunbali, @kempinskibali

Grand Hyatt Bali Name and Position: Grzegorz Odolak, director of culinary Origin: Poland Moved to Bali: August 2016 What brought you to Indonesia? I moved to Bali after leaving my previous position as executive chef at Park Hyatt Chennai, India. Personally, I love to travel a lot and explore new things. The best part of being a chef is creating plenty of possibilities and trying something new every day. Furthermore, I’m fascinated with the people, tradition, unique flavours, and ingredients of this beautiful island. What’s the hardest ingredient to find here and how have you adjusted? I don’t think I find it difficult, because I always use and make the best of the top local products here in Bali. Chef’s recommendations? You have to try Garden Café to experience authentic all-time favourite Indonesian cuisine such as sop buntut and rendang sapi. Don’t forget to try Le Petit Chef, the 3D dining experience, as well. Where can readers dine in? Find Grand Hyatt Bali at Kawasan Wisata ITDC Nusa Dua, South Kuta, Badung, Bali. How can readers order delivery? Call +62 361 77 1234 and our communication centre team will assist. Contact +62361771234 Email: balgh-guest_services@hyatt. com IG: @grandhyattbali FB: Grand Hyatt Bali

Indonesia Expat Issue 273 | June 3 – 30, 2021

BALI

JAKARTA

The Apurva Kempinski Bali Unveils Bai Yun: Hot Pot Restaurant

Mangrove Planting with Wall Street English Indonesia

The Apurva Kempinski Bali has announced the opening of Bai Yun, a delightful Chinese hot pot experience. Bai Yun translates as “white cloud” in ChineseMandarin, and it reflects the dining concept of this restaurant. The inspiration comes from the way hot pots produce heat, which in turn creates the steam that floats in the air, resembling white clouds.

Celebrating the upcoming World Oceans Day, Wall Street English Indonesia together with Mangrove Jakarta Community held a mangrove planting activity on Sunday May 30, 2021.

From Mongolia, China and, nowadays, South East Asia, hot pot is a popular dining style that is beloved for bringing people together. Playing an essential role, the resort’s talented chefs have crafted a selection of soup bases, such as the chicken herbal, pork collagen and vegetarian. The restaurant also focuses on using fresh seasonal ingredients. This newly launched restaurant caters to groups from four to 150 people, making it an ideal place for casual gatherings or family celebrations. Diners will indulge in a wide range of premium-quality meat, fresh seafood, vegetables, noodles, mushrooms, tofu and meatballs. To further enhance the guest experience, each guest can select their preferred soups as this restaurant introduces an individual hot pot for its patrons. “Hot pot is one of the most popular meals in China, and it has long been present in Indonesia’s culinary scene,” Chef Ho Weng Kit shared. “We cannot wait to show the world our take on this popular dining style.” Bai Yun welcomes guests on 1 May 2021 and opens its doors daily at 6-10pm. Please call +6281138209541 or email restaurants.bali@kempinski.com for more information or reservations.

A total of 500 mangrove seeds were planted. Wall Street English Indonesia also wishes to implant a better future for our Earth. This activity is hoped to help raise awareness about global climate changes and spread the word of mangrove’s significance as a part of the ecosystem to Members of Wall Street English Indonesia and the general Indonesian community. “We are honoured to participate in saving our Earth for the future, and in the process of doing so, we are also able to invite more people from the community to take part as well,” said Paundra Hanutama as the founder of Community Mangrove Jakarta. “As we all know, mangrove plays an important role in subsiding the aftermath of flood and erosion as well as providing green areas to supply our oxygen needs.” Mangrove Jakarta Community, established in 2020, aims to protect the oceanic and shoreline ecosystem and have ever since helped maintain the sustainability of Jakarta’s coastal area. Donate to their organised fund-raising activity through the KitaBisa.com platform, where all contributions will be allocated for the next mangrove planting activity as well as other environmental-related projects in the future.

How to Cope with COVID-19? Can I Still See My Doctor? COVID-19 Testing? Health Certificates? A lot of information is available on COVID-19. For those of us who are living in Jakarta or elsewhere in Indonesia it is important to stay as healthy as possible. GOOD PRACTICE provides information on COVID-19 on line. We have organised health talks and webinars for international schools and embassies. Send us an email if you want to know more.

GOOD PRACTICE PROVIDES NON-INFECTIOUS STERILE CONSULTATION HOURS.

HOUSE CALLS ARE PROVIDED FOR EVERY CONDITION INCLUDING VACCINATIONS AND CHILDHOOD IMMUNISATIONS.

Are your vaccinations still up to date? Did you get a flu vaccination? How are your other conditions controlled? If you are suffering from hypertension or diabetes for instance, you have to make sure those conditions are managed well. Please make sure you have your regular check-ups and that your supply of medication is sufficient. You can even consider an immune boost, which we can also provide at GOOD PRACTICE.

Best of all is that you now can have a consultation with anyone of our medical team from whatever location. We have introduced TELECONSULTATIONS. Via an app, GP Now, you can connect with us directly.

Identify a clinic that you can turn too with your concerns. A clinic that can advise you about your symptoms. Now it is especially important that the communication between your good self and a trusted medical practitioner is well understood.

Basically, you let us know what time you would like to consult a doctor and we will appear on line at the desired time. If any medication needs to be provided, we will arrange this to be sent out to you.

What to do if you have any symptoms? Talk to a trusted medical practitioner. Also, if you consider that you need COVID-19 testing, you should talk to a medical practitioner. Please note that we offer both PCR swabs and Rapid COVID-19 tests and serological antibody testing.

GOOD PRACTICE can help you with all the above. We now also provide you with direct contact to our medical practitioners from any location in this world!

GOOD PRACTICE is open as usual. We provide house calls and we also provide COVID-19 testing (we can also come to your house for testing). HEALTH CERTIFICATES can be provided by GOOD PRACTICE.

Dr Steven Graaff, MD, MRCGP, the founder of Good Practice Clinic is a graduate of the Vrije Universiteit Amsterdam. Before completing his formal training in General Practice in the UK, he worked in several hospitals, occupational health and general practice in the Netherlands and the UK. As a medical professional with international experience,Steven decided to start his own clinic – Good Practice, in Jakarta

Just send GOOD PRACTICE a simple email to info@goodpractice. co.id and we will send you the link.

It is important that you identify a clinic that you are comfortable with. GOOD PRACTICE has patients from 71 countries (Jamaica and Namibia have been added to our list). Our all English speaking team implements international guidelines. We provide highly personalised care. Try us!

Jl. Bangka Raya #106B Jakarta 12730 Tel. +62-21-7183140 info@goodpractice.co.id

www.goodpractice.co.id

Indonesia Expat Issue 273 | June 3 – 30, 2021

Expat Advertiser JAKARTA Automotive

Low-mileage BMW 5-Series for sale. Comfortable car in excellent condition. Colour: grey metallic (keeps cool better than black cars). Engine: 523i, two steps larger than the basic model. It drives great. With its two temperature zones, it is comfortable for passengers too. Mileage: 45,000 km. Year built: 2011 (July). Tyres: new since last year (2020). Reason for sale: we are moving to Europe. Asking price: Rp. 300 million (negotiable). Contact via WhatsApp is +628119181609, email: alneet@gmail.com.

2008 Audi A6 Quat tro. 90,000km. Black exterior; beige interior. Good Condition. Registered with Diplomatic plates. Plea se WhatsApp +62 811 1300 6896 for more information. US$$7,500 OBO.

Hello, English First Erudite Group is seeking teachers to fill a full-time and a part-time teaching position at our English language center in Summarecon Bekasi (Indonesian citizens only). We are seeking candidates with a passion for teaching both kids and teens. Candidates with TEFL qualifications and/ or relevant experience are preferred.If interested, please send your CV and introduction to my email andrew.boslim@ ef.id. Property

Nicely f ully f urnished 1 bedroom: Izzara Apartment@ Jalan TB Simatupang. Brand new. 71sqm. Strategic location, beautiful city with highway view. Near Pondok Indah, Cilandak Town Square, next to Highscope school. Easily accessible. Facilities: 3 size sw imming pools: inf inity, olympic size and kids pool; gym and jogging track. Price: Rp15 million/month incl service charge but excl electricity, water & internet. Minimum 1 year rent. Contact: +62818241271 & +628158870406.

Jobs Available We are look ing for an enthusiastic and committed Head of School to complement our qualified workforce of educators in Secondary and PreUniversity. Merlion School is situated in Surabaya, Indonesia. Qualifications and Skills. The ideal candidate is passionate about the job with the ability to reach out to students and create a relationship of mutual trust. Master degree preferably in Education / Early Childhood. Proven experience as a Head of School. Proven knowledge of the Cambridge Curriculum. Remuneration is based on the applicant’s qualifications, to be discussed on a case-to-case basis. Please email your resume to hc@merlionis.sch.id.

For sale a beautiful house in BSD city. Land 375m 2 , building 450m 2 , bedroom 4+1, bathroom 3+1, AC, water heater, swimming pool. Price: Rp6.5 billion. Contact via WA : +6281511110100.

ENGLISH TEACHERS. An English Institute is a rising English tuition in Jakarta. We are currently looking for English teachers who can handle IELTS, TOEFL, Business English and General English. Requirements: Minimum a bachelor degree in English Education, For General English and Business English: having a minimum of two years experience in teaching English Language, For IELTS/TOEFL: having a minimum of two years experience in teaching IELTS/ TOEFL. Having a CELTA will be an advantage. Send your CV to englishinstitute.id@gmail. com.

Land 180m2, building 200m2, 4 bedrooms + 3 bathroom, 1 maid room + bathroom, electricity 3,500VA , AC in all bedrooms and family room. Kitchen, laundry room, wardrobe in every bedrom. Price Rp3.5 billion (negotiable). Please contact WA only: +6281511110100.

Send your classifieds to: info@indonesiaexpat.biz Next Deadline: June 23, 2021

Drum kit (Pearl) for sale, in great condition. Organise your own pick up in Cilandak. PM on: +628119704238. Household Staff Driver suhender available. I highly recommend Pak Suhender as a dependable, safe, and skilled driver (and a lovely person!). He worked for my company for five years, and for other foreign companies and families for 20 years. He speaks good English and knows Jakarta like the back of his hand. He is interested in working for a family or a company. Please call or WhatsApp Pak Suhender at +6281314841117, or email me for more information: andibosch@ hotmail.com. Pool cleaner/ gardener Pak Uung: pool cleaner and g a rdener e x t r a ord i n a i r e . Once again very reliable and responsive. Keeps our pool in superb condition and controls the verdant foliage and can grow plants from seed. He has worked for us part time 3 times a week for 6 years. Pak Uung: +6281316041362. Pa k S uyono; e x t r emely reliable dr iver who ha s an excellent knowledge of Jakarta. Conscientious and trustworthy and drives safely and considerately. He has worked for us for 5 years and prior to that was a BP driver. I communicate with him via W/A which works very well. Pak Suyono: +6289517850558. Ibu Nia; wonderfully smiley and positive, reliable and conscientious, trustworthy, discrete and works hard; oversees the household paying bills, dealing with deliveries etc, prepares and cooks food, babysits, cleans and irons. She has worked for many expat families and has worked for us for 3 years. Live out. She will be missed. Her English is ok. Please contact Ibu Nia on: +6281387099363.

BALI Jobs Available

For Sale Gorgeous dining table and 6 chairs, kallax bookcase and coffee table. Slides attached for photos. Email for photos: carolinede2687@gmail.com or WhatsApp: +6281807712710.

Regent School Bali is looking for a native English primary teacher to begin in the new academic school year. Must have a teaching degree. Must have experience in teaching. Must be in Bali. If possible, be familiar with the Cambridge curriculum. Please forward CV and degree to: hrd@regentsschoolbali.sch. id. Property SPECIAL OFFER – Bargain Prize! For a VERY SPECIAL LOCATION to be developed into a f irst class luxur y v illa , a Boutique Hotel or a pr ivate residence. Please have a look to the website, to get more information. The mentioned prize of 450

Mill. Rp/are is the current value of the land, but don't worry, we can negotiate about it. For a guided tour of the land pls. contact: +62-877 62522 088

A romantic villa in the heart of Berawa. Rp.11 million/month. Villa overview: private pool, private bathtub, bathroom, rain shower, kitchen, fridge, dining area, living area, coffee and tea maker, safety deposit box, hair dryer, DVD player, air conditioner, bathrobes, LED tv, international TV channel, international power plug, iron + iron board (upon request), parking area. Inclusion: wifi, cleaning 2 times per week. For more information, call or WA: +6281907278561. Email: info@ newdoorapp.com.

For rent : breathtaking 5BR Villa in Berawa – 3 minutes to the beach. Perfectly sits in one of Canggu’s hottest spots, this magnificent 5-bedroom private villa awaits to give you the best stay experience in Berawa. Boosting the idea of comfort and privacy, the villa comes with modern amenities and facilities. A refreshing private pool, enclosed living room with LCD TV, high-speed wifi, a fullset kitchen, and a breathtaking rooftop balcony. Featuring inter-connecting bedrooms, this majestic villa is a wonderful option for a family staycation. Please contact: +6282147042573 or +6282144973394.

Monthly rental: 4 bedroom with en-suite bathroom. Location : Pandawa Beach Kutuh. Price: Rp30 million per month. Included : daily cleaning service, linen change 2 times a week, garden / pool staff 2 times a week, internet & cable TV, fully furnished. Excluded: electricity, villa supplies (water gallon, tea/ coffee, tissue, toilet paper). Please contact via WA for more information: +6281237699682.

Serviced Office • Virtual Office • Meeting Facilities • Company Incorporation Located in Kuningan Business District, integrated with shopping mall and residential enable you for a more convenient and easier way of doing business in Jakarta. With flexible lease terms, ready to use office suites, immediate office setup, daily receptionist and maintenance services, 88 Service Office leaves you free to run your businenss without the day to day hassles of managing a conventional office space. "At 88 Service Office, we enable you to focus on your core business with friendly professionalism and affordability flexibility." Jl. Raya Casablanca Kav88 | Phone: 021-29631688 Email: sales@88office.co.id | Web: www.88office.co.id