Indonesia Expat - issue 283 by Indonesia Expat

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INSIDE THIS ISSUE The Art of Making Moke Rendang and the Culture of Migration Five Must-try Petis Dishes in Surabaya … and many more

THE CULINARY ISSUE TREASURE OF RAMADAN AT PULLMAN JAKARTA INDONESIA

Indonesia Expat Issue 283 | April 7 – May 4, 2022

INDONESIA EXPAT

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Dear Readers,

Contents

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Or should I say, foodies? I wonder, do you get frustrated when choosing what to have for breakfast, lunch, dinner, or snack times? Sometimes I do.

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PT. Koleksi Klasik Indonesia 17th floor, Pondok Indah Office Tower 3, Jl. Sultan Iskandar Muda No. 29, Pd. Pinang, Kebayoran Lama, Jakarta Selatan 12310

Good news is, Indonesia has a plethora of food and beverages options to choose from! Be it traditional Indonesian food hailing from the country’s various ethnic backgrounds, international cuisines, or fusion curations, your decision-making process doesn’t have to be a dilemma.

REVIEW Revisit Indo-Dutch History at 1928, The Hermitage Hotel Jakarta

Indonesia Expat presents the Culinary issue, covering selections of food and beverages attached with the meaningful stories behind them. From alcohol, appetisers, main dishes, to desserts; we have it all.

LOCAL CUISINE Rendang and the Culture of Migration

Don’t forget, we’re working on more digital content with our YouTube channel, Indonesia Expat. This includes our new series entitled “Welcome to Indonesia: The Series”, where we cover insights into food, leisure, community, travel, tips, guides, and plenty more. Stay tuned by subscribing to our channel!

EVENTS

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BUSINESS PROFILE Tasty and Healthy Paletas Wey Ice Creams by Liza Deubez

Check out our daily news updates at indonesiaexpat.id, follow our Instagram @indonesiaexpat and Facebook @indonesia.expat to stay up to date on the daily COVID-19 case numbers and news, as well as find attractive promotions from your favourite hotels, restaurants, and schools across the country. Now, you can even access Indonesia Expat on the Tripper app, available on iOS and Android for free.

10 12 ALCOHOL The Art of Making Moke

14 NETWORKING Become an EGN Indonesia Member to Avoid Being Lonely at the Top

16 COMMODITY Bean to Bar Chocolate in Indonesia: JIKA CHOCOLAT

Happy reading!

REVIEW Wonderland Brunch, Only at ALICE - The Langham, Jakarta

T: +62 21 2953 8871 Office hours: 09.00–17.00 Monday–Friday

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20 INSIGHT MIDSTAY is the Answer for Remote Working

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.

22 TECHNOLOGY Udara2Air, the Convenient and Health Friendly Alternative to Consume Water

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24 LOCAL CUISINE Five Must-try Petis Dishes You Should Hunt Down in Surabaya

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Indonesia Expat Issue 283 | April 7 – May 4, 2022

business profile

Tasty and Healthy Paletas Wey Ice Creams by Liza Deubez

a i l i ng f r om Br a z i l a nd incorporating a healthy lifestyle, Liza Deubez found it challenging to live healthily in different environments where clean eating wasn’t popularised into what we know today. Through her struggle, she founded and is now the CEO of Paletas Wey, a sweet treat of ice creams to encourage clean eating without the dread and guilt. Let’s meet Liza.

strawberry kiwi, soursop tamarillo, caramel, lime strawberry, banana Nutella, and wild berries. Well, it’s quite difficult to recommend just one f lavour since we have designed the brand to serve all different palates! If I separate them, the “water-based” are vegan and fresh, I will say watermelon lime and mango strawberry. For the “milkbased” ones which are creamy and rich in taste, I will say wild berries and durian. If customers are looking for a completely new experience, I will recommend one of our filling Paleta; the caramel with melted caramel inside.

Hi Liza! We’d like to know more about you. Please introduce yourself. My name is Liza Deubez. I’m from Brazil and have been living in Bali for seven years. My hobbies are reading and sports especially outdoor sports.

Say a customer follows a plant-based diet or is lactose intolerant. Are there options for them too? Yes, we do have options! We have a fruity category and we are really concerned about it. We have been working to bring a wide range of options on this upcoming season to our customers that are lactose intolerant and plant-based!

One fun fact about me is I studied sales and marketing, and I’ve never thought of working with food although I love to cook. I never thought that I would set up my own ice cream factory in Indonesia, which is totally different from Brazil. You’re currently residing in Bali. Share with us your thoughts on expat life in Bali and the reason behind your move. One of the reasons I decided to move to Bali is because I fell in love with this island and the people here. When I saw the opportunity to start a business here, I didn’t even think twice to make it happen. For me, personally, Bali offers wide opportunities for the expat community to grow their business here. As for the locals, I absolutely love them! Balinese people are very friendly, open-minded, and supportive. Before founding Paletas Wey, you collected fundamental sales experience in your previous jobs. Has this helped pave the way to founding your own company? Yes. With the majority of my work background in sales, this knowledge has become crucial and very helpful to founding my own company from bringing it as a small shop on a small street to being a manufacturer that distributes nationwide. Briefly explain Paletas Wey; tell us about the company, the inspiration behind it, goals, and other relevant insights you’d like to share. My inspiration came from my mother. She pushed and encouraged me to eat clean foods and live a healthy lifestyle since I was very young. She made ice creams, cakes, and juices. always using fruits with very low sugar added. As I grew up and moved out from my mother’s house and lived overseas by myself, I found it difficult to find this kind of supportive environment. Therefore, I made Paletas Wey to encourage all families in Indonesia to start to live a healthy lifestyle from a small thing like enjoying healthy delicious food without feeling guilty.

Do you have any plans to incorporate essences from your surroundings in Bali into future products? Paletas Wey products are using fresh fruits from Bali and all over Indonesia. Only our wild berries and kiwi f lavours are using imported fruits. Our strawberries and mangos are from Bali; durians are from Medan; and avocados are from Java.

With many healthy ice cream brands in Bali, what makes Paletas Wey stand out? Paletas Wey is the pioneer of healthy ice cream made from 100 percent real fruits in Indonesia. Our products are handmade with zero additives and colouring, also there’s very little sugar added. When I started Paletas Wey seven years ago, I’d never heard of or found any healthy or vegan ice cream in Bali or the rest of Indonesia. I believe what has made Paletas Wey stand out is our concern and commitment to the quality of the product and always delivering what we promised as a brand to customers; an ice cream made from 100 percent real fruits and using only premium ingredients. Thus, we’ve created a product that’s not only delicious, but also healthy. Paletas Wey guarantees 100 percent healthy handmade products with intense flavours, colours, and textures. Tell us more about this. Correct! Paletas Wey guarantees a product that is 100 percent handmade, starting from the process of picking the fruits from the farms and suppliers. Using only the best fruits, we peel, blend, and pack them manually. We’re very rigorous about the colouring, textures, taste, and quality

standard as we don’ use any artificial flavours or colours. We strictly focus on the quality of fruits and all ingredients we use to make sure we have perfect products that have the best quality and taste. What flavours are available? And what do you recommend for a first-time customer to try? The f lavours available this season are mango strawberry, durian, choco avocado, chocolate, vanilla Oreo, watermelon lime,

Paletas Wey is the pioneer of healthy ice cream made from 100 percent real fruits in Indonesia. Our products are handmade with zero additives and colouring, also there’s very little sugar added.

Do you consider yourself an ice cream connoisseur? Not really. As I said, I came from a very different background and I am still in the learning process. I study a lot, take courses, and do research, but I am still far from being an expert. Creating high-quality ice creams is an art and I’m not just talking about the technique. To be an expert, you need to keep learning, exploring, and lots of trial and error. What’s next for you and Paletas Wey? To be a worldwide company recognised for offering a complete line of healthy and reliable products for all ages and all family members. How can our readers get in touch with you and Paletas Wey? They can reach us on our official website www.paletaswey.com and our social media channels @paletaswey on Instagram, Facebook, Twitter, and LinkedIn, or through the customer service line on +62 8113 868 833. If anyone wants to reach me personally, they can send me an email at liza@paletaswey.com

Thank you, Liza! Stay safe and healthy!

Indonesia Expat Issue 283 | April 7 – May 4, 2022

review

Revisit Indo-Dutch History at 1928, The Hermitage Hotel Jakarta BY MIRELLA PANDJAITAN

1928 was once L’Avenue Restaurant. However, on 27 th February 2022, 1928 launched its new and interesting menu focussing on colonial, Peranakan, and Indonesian cuisines. Bringing forth memories of the old times, 1928 introduces a fresh, modern take on the colonial era dishes using the best locally sourced ingredients created by the hotel’s Executive Chef, Ferdian Tobing. In other words, the menu reflects the hotel’s colonial concept set in a brasserie-style fine dining experience. You’ll be pleased with the Indo-Dutch inspired delicacies here. First of all, the portions are more than enough for one – you can always opt to share with your dining partner/s. When in doubt, choose one of or all of the dishes under “Dutch Signatures”,

If you’re aged 25-60, working in government and private sectors, you’re more than welcome. You’ll feel homey because it's cosy to have a meal in 1928; as if you’re eating at home – plus the colonial photographs that are reminiscent of hanging vintage family portraits you have lying around. Overall, 1928 is the perfect getaway enriched by its tantalising cuisines and unique concept.

Usually, when one thinks of a “heritage building concept”, Kota Tua Jakarta or Old Town Jakarta comes to mind. Yet, Jakarta has its secrets – well, a select few wellinformed individuals already know – there are many more Batavia-inspired buildings and interior designs nestled in the capital. 1928 is one of them, the latest colonial-style eatery in Jakarta offering diners a chance to revisit history through an array of IndoDutch delicacies.

Imagine playing Tetris where you see a mirrored L-shape – that’s the runway you walk on in 1928. Four groups of diners

If you yearn for Indonesian comfort meals, then get the famous pindang bandeng, or the equally richly seasoned sop tangkar and soto mie ayam. Of course, the hotel’s classic and beloved nasi goreng babi sambal matah (pork fried rice with matah chilli sauce) is not to be missed. Expect to spend Rp200,000-300,000 per person for a onecourse meal including a drink. When Sunday rolls, head to 1928 for an unforgettable semi-buffet “1928 Sunday Brunch”, priced at Rp598,000++, with your loved ones. Indulge in an all-you-can-eat spread uniquely – appetisers, soups, and desserts are served at the buffet corner while the mains are passed around. The brunch features a drinks trolley with a bartender roaming the restaurant to concoct mocktails too. What a convenient and relaxing way to enjoy brunch from noon to 3pm when the capital’s traffic isn’t gruesome.

asked amongst the residential area of Menteng, Central Jakarta and surrounded by mansions and sturdy old trees lies a restaurant accented with Carrera marble and colonial-era artwork within a white, antique building constructed with lashings Dutch influence. This is 1928, the newly opened restaurant at The Hermitage, a Tribute Portfolio Hotel, Jakarta.

As soon as you step into the hotel, 1928 is to your right. A massive double doorway greets you. Original printed colonial framed pictures hang against the taupe and white walls, windows accentuated by tan-colour curtains that open passing glimpses of natural lighting that’s slightly enclosed by trees from outdoors, and cushioned rattan chairs and marble tables dot the dining area that can accommodate 40-45 people. It’s intimate and private, perfect if you are not fancying crowds.

such as the melted cheese inside the beef bitterballen, sup brenebon reminding you of a mother’s homemade soup, the filling chicken bistik, the tender Holland biefstuk, the Indonesian favourite macaroni schotel, poffertjes smeared in chocolate jam and grated cheese, and the sweet and creamy klappertaart. A Rijstaffel Package is also in-store. You can taste a bit of everything from the restaurant’s signature dishes for a minimum of four people. It’s a splendid way to taste what the Dutch brought to Indonesia years ago. Additional treats are in the planning stages, so stay tuned!

can indulge in meals in the first half, then appears another double-doorway taking you into the second half that beholds the buffet area with a mirrored divider against more chairs, tables, and photographs. Making a turn to the left is a smaller area for two more groups. That’s because the private dining room is behind – you guessed it – another double-doorway with a chandelier hung over an immense painting of an Indonesian woman wearing a traditional kebaya and a long stretch of a dining table for 10.

Bringing forth memories of the old times, 1928 introduces a fresh, modern take on the colonial era dishes using the best locally sourced ingredients created by the hotel’s Executive Chef, Ferdian Tobing.

The Hermitage Hotel Jakarta was once a Dutch colonial telecommunications office in 1923, which then became the first Tribute Portfolio Hotel in Southeast Asia under Starwood Hotels & Resorts Worldwide in 2015. By September 2016, Starwood Hotels & Resorts Worldwide was acquired by Marriott International. Drawn together by character, manifold experiences, and vigorous personality, Tribute Portfolio hotels captivate the colourful and quirky, more so for the travellers who choose to stay and dine at them. What Indo-Dutch meal are you keen to try?

THE HERMITAGE JAKARTA, A TRIBUTE PORTFOLIO Jl. Cilacap No.1, Menteng, Central Jakarta +62-21-319-26999 @1928_restaurant | @thehermitagejkt @TheHermitageJKT

local cuisine

Indonesia Expat Issue 283 | April 7 – May 4, 2022

Rendang and the Culture of Migration BY DONNY SYOFYAN

endang is a meat dish from Minangkabau. It is cooked using a low-temperature cooking method that takes four to five hours for the liquids to evaporate and the meat to turn dark brown and tender, becoming caramelised and infused with rich flavours from the usage of various spices and coconut milk. At room temperature, rendang can last for weeks. Meanwhile, rendang cooked in a shorter time with the undried coconut milk is called kalio and has a bright brown colour.

Yet Minang people do not consider rendang a mere dish; they also view it as their cultural identity. Viewed from its history, the existence and spread of rendang has something to do with the tradition of marantau or migrating. Minang people are noted for their wandering culture, leaving their hometowns of West Sumatra and making a living in newly migrated areas to survive. Those who are about to wander or migrate to new places would be equipped with rendang for its durability.

The creation of rendang is a consequence of the process of acculturation coming into Minangkabau land. One culinary food similar to rendang resulting from acculturation is curry from India. Yevita Nurti, an anthropologist at Andalas University, said that the creation of dishes in West Sumatra – historically known as Minangkabau – especially rendang, is inseparably linked with the cultural sway of people paying a visit to Minangkabau land, some of whom were from India.

Being nomadic at that time didn’t come with the same luxuries and convenience we have today. In the past, Minang people got on a ship or buses for a few days to get to overseas lands. That is why they were equipped with rendang as provisions on the trip. In addition, the equipment used to cook rendang is the iron cauldron, indicating that the Minang people have been able to blacksmith for a long time.

Nurti said that Minangkabau did receive a lot of inf luence in terms of spices since Indians and people from what is now Pakistan came to Minangkabau to seek out spices. Owing to the process of acculturation through marriage, the existing cooking spices began to spread and were modified by the Minang people, with rendang being one of the famous examples.

Andalas University historian Prof. Dr Gusti Asnan opines that rendang became a widespread dish as the Minang people began to migrate and sail to Malacca to trade in the early 16th century. Rendang then became increasingly famous and widespread far beyond the region thanks to the Minangkabau migration culture. Besides working as employees or doing business overseas, many Minang people turned out to be entrepreneurs and established

The restaurants widely introduced rendang and other Minangkabau dishes to the world. In 2011, rendang was crowned the Best Food in CNN's World’s 50 Best Foods. Once again, in a later list published on 12th July 2017, rendang ranked number one. It was not a surprise, therefore, that a comment indicating how “non-crispy” rendang was cooked made by MasterChef UK judges John Torode and Gregg Wallace in 2018 angered many Indonesians.

In 2011, rendang was crowned the Best Food in CNN’s World’s 50 Best Foods. Once again, in a later list published on 12th July 2017, rendang ranked number one. Padangnese restaurants throughout the archipelago, even extending to neighbouring countries in the Middle East and Europe, as well as to Australia and the US.

In addition to traditional events, rendang has established itself as a favourite dish when processing the abundant sacrificial meat during the Eid al-Adha holiday and especially served for Eid al-Fitr. The West Sumatra provincial government also prioritises sending rendang as food aid to the country’s disaster-stricken areas. The second season of the National Geographic series Gordon Ramsay: Uncharted premiered on 7 th June 2020, in which Ramsay noted that “Indonesian cuisine sometimes gets a little bit lost in translation, and they get sort of swallowed up into that sort of amazing backdrop. But until you come here, you don’t understand how individual it is — understand that there are over 200 variations of rendang — and how everything is localised. We don’t have dishes like that in the UK. We have Lancashire hotpot up north but then we don't have 20 versions of it.” West Sumatra currently has two rendang cooking centres in two cities; Payakumbuh and Padang. The former has been recognised as the city of rendang in the province. The growth of rendang centres in the city has significantly improved compared to previous years, making the local SMEs see drastic growth. The latter rendang centre is in Padang, the province capital, which was built on an area of 5,112 square metres. It has three blocks; block I is a place for rendang production, block II is a place for selling or promoting rendang-related products, and block III is the office. All SMEs are brought together in this place. This centre produces rendang meeting the standards of GMP, HACCP, and MD. Furthermore, the entire complement of rendang-related dishes are halal certified and come with good packaging. Adding to a specific place, anybody who travels to Padang city might find the recently famous shop that sells variations of rendang. An example is Rendang Asese located in two places, Jl. Thamrin No.14, Alang Laweh and Jl. Prof. Dr. Hamka No.363, Parupuk Tabing.

The writer is a lecturer in the Faculty of Humanities at Andalas University, Padang. PHOTO BY BAWAH RESERVE (UNSPLASH)

Treasure of Ramadan at Pullman Jakarta Indonesia

Ramadan Delight Hampers by Makaron Bakeshop Ramadan is the month of giving. We have curated a special selection of traditional delights beautifully gift wrapped for you to give to your family and friends. Our hampers are all freshly baked by our professional pastry team, including your favourites like nastar, kastengel, and pandan chocolate cookies from Makaron Bakeshop for Rp650,000 nett. Please feel free to create your own hampers, our dedicated team are there to assist you. Lively Ramadan Meeting Package Hold your business meeting at Pullman Jakarta Indonesia and let us help you break the fast with your colleagues. Our team of expert chefs have prepared a special Iftar menu for you to host. Starting from Rp550,000 nett per package, inclusive of five hours of complimentary usage of the meeting room, complimentary WiFi, welcome Ta’jil for breakfasting, and menu selection choices for a minimum of 30 people.

Situated in the heart of Central Jakarta at Thamrin CBD, Pullman Jakarta Indonesia has prepared some exclusive offers during the holy month of Ramadan.

that offers unique Ramadan delights such as baklava and colenak. This package is available from April 3 – May 1, 2022 starting from Rp440,000 ++ per person.

Journey of Ramadan Embark on the journey in the spirit of the holy month of Ramadan together with your family with a Ramadan family package staycation from Pullman Jakarta Indonesia. Rates start from Rp1,588,000 nett per night, inclusive of breakfast or suhoor and dinner in the room for two adults and two children below 12 years old, and complimentary ta’jil. This package is available from April 3, 2022.

Sana Sini to Go – Ramadan The biggest blessing of the year is to embark on this moment with your loved ones from the comfort of home. Our culinary experts at Pullman Jakarta are ready to assist you with a unique selection of local signature dishes and Arabic flavours from our Sana Sini to Go package priced at Rp3.6 million nett for six people.

Sana Sini Break the Fasting Our award-winning restaurant Sana Sini is ready to welcome guests with our Break the Fasting package during Ramadan by offering a dine-around-the-world experience that showcases exquisite Ramadan dishes from Middle Eastern, Western, Japanese, Chinese to local cuisines like itik berempah. We must not forget to mention our dessert station

Authentic Ramadan at Kahyangan Immerse yourself in the spirit of Ramadan from Kahyangan with its magnificent grand city views. Indulge in a curated selection of shabu-shabu and sukiyaki sets, including ta’jil, chawanmushi, salmon croquette, and choose between our famous Shabu-Shabu or Sukiyaki with pandan gula malaka for dessert available from April 3 – May 1, 2022, starting from Rp780,000 ++ per person.

Ta’Jil at Le Chocolat Sweeten your evening with a special Ta’jil offer from Le Chocolat at Rp120,000 ++ per person inclusive of stuffed dates, jajanan pasar, Indonesian gorengan, and complete with some refreshing choices of kolak biji salak, es palu butung, es pisang hijau and many more. For more information and reservations: Pullman Jakarta Indonesia Phone: +62 21 3192 1111 WhatsApp: +62 815 1588 2360 Instagram: @pullmanjakartaindo Email: H8491@accor.com Kahyangan Restaurant WhatsApp: +62815 8532 4626 Instagram: @kahyanganjakarta Sana-sini Restaurant WhatsApp: +62815 8532 4614 Instagram: @sanasinipullman Makaron Bakeshop WhatsApp +62815 8532 4618 Instagram @makaronbakeshop

Indonesia Expat Issue 283 | April 7 – May 4, 2022

alcohol

The Art of Making Moke BY DIANA SUBEKTI

BENI SAPPING THE LONTAR PALM

FIRST DRIP OF MOKE

MARKUS PERFORMING A POST-MOKE MAKING TRADITIOIN

rom 30 metres above the ground, Benny, a slender man in his 40s, lowers down a handmade bucket woven from dry palm leaves, tied to a rope wrapped around his waist. Standing only on foliage and without any safety equipment, Beni carefully passes down the bucket containing sap from what locals call “the tree of life”. His partner, Markus, is waiting in anticipation below; he receives the bucket before smiling and offers us a taste. My encounter with Beni and Markus, like many other of my previous interesting introductions, started with a shot of liquor. A day before, my film crew and I visited the traditional village of Doka on the island of Flores, East Nusa Tenggara. Set on lush green hills in the highlands of Sikka Regency, this village is renowned for its traditional, beautiful, natural-dye woven cloth. Customary to tradition, we were greeted with a welcome drink that I have never tried before. Intrigued by the taste which I can say is not like anything I have ever had, I asked where it was made. That brings us here, in the sleepy village of Habi Gahar, around 15 minutes from Maumere, tasting freshly collected sap from a lontar palm tree, the main ingredient for making Moke.

Beni, still on top of the tree, shouts down telling us he is going to the next tree. To our surprise, he doesn’t climb down but instead crosses to a tree nearby by walking on a makeshift bridge made by tying two palm leaves from a different tree together with rope. I find myself rushing with adrenaline as if I’m watching an acrobat balancing on a tightrope. I asked whether or not that was safe, to which Markus calmly said, no.

The lontar palm is a tree that grows in dry areas with not a lot of rain. Despite that, it produces a watery sap, also called palm nectar, that has a milky translucent colour similar to coconut water. As I drank straight from the bucket handed to me by Markus, I was quite stunned by how sweet and refreshing it tasted, very different from the Moke I had in Doka.

After completing this morning’s round of tapping, Beni carefully climbs down the last lontar palm. For a lontar palm to be tapped, it has to reach an age of around 25 years. The sap is collected by making an incision on the unopened inflorescence, or flowering

Markus tells us that the sap has yet to be fermented, thus it does not contain alcohol. This unfermented sap is called nira, and is packed with sugar, essential elements, vitamins, minerals, and protein. When Markus was a child, his grandfather would tell him stories on how drinking nira would prevent his family from starving during long periods of drought, a problem constantly suffered in East Nusa Tenggara; one of Indonesia’s driest provinces with an annual rainfall of less than 1,000mm a year.

In fact, the number of Moke distillers in Habi Gahar is declining. Many people have given up the profession due to the high risks involved. Markus has several friends that were crippled due to falling when tapping lontar palms – a handful has even lost their lives. At the time of my visit, there were only 13 people left making traditional Moke in this village. The reason most Moke distillers continue to do it is that it’s the only thing they know how to do to make a living, passed down from their fathers, their father’s father, and so on. Some actually tried pursuing a safer occupation, but later returned after realising that not many young people were interested in risking their lives and felt they had to preserve this tradition.

stem. A single lontar palm can produce roughly eight to 15 litres of sap in a 24-hour period, which can be collected twice a day. We later headed to Markus’ house with the freshly collected sap. The sap is stored in bamboo tubes to ferment naturally. As we pour the sap, Markus told us the fermentation process takes around three days. At that time, the alcohol content is around four percent – any longer and it starts to go sour due to developing acetic acid. Markus later hands me a cup made from a coconut shell of some previously fermented sap that has turned into palm wine, or what locals refer to as tuak. I can definitely taste the alcohol, accompanied by a mild sweet taste which I’m sure would go really well with some grilled fish.

Many conversations, rituals, and ceremonies always start with Moke; initiating Moke is more than just liquor, but truly a spirit.

As we made our way to Markus’ backyard where he produces the Moke in a grassroofed hut, I saw a clay cauldron set on top of a firewood stove. It turns out, the cauldron is the vessel used to distil the tuak, and is only made at Wolokoli Village, the last remaining place that still makes them. The top side of the cauldron is attached to a bamboo tube, running vertically to a height of about two metres and connected to another bamboo tube that slopes down around five metres long. Inside the bamboo tube are some palm fibres that act as a filter to be replaced every five days. It takes about three litres of tuak to produce a single litre of Moke. The distillation process is done only once, resulting in 20 to 25 percent alcohol. Markus says he could distil it once or twice more to get a higher alcohol content, but believes it wouldn’t be the proper Moke that the ancestors of Flores drank. Drip by drip, the Moke makes its way down into a bottle after slowly finding its way up from the cauldron, and through the bamboo tube until no more f low. Markus pours some moke into a cup and spills some on the brewer, the cauldron, and the ground – a ritual moke distillers practice to show appreciation to their ancestors with the hope that their equipment lasts long and they can make good Moke all year round. Many conversations, rituals, and ceremonies always start with Moke; initiating Moke is more than just liquor, but truly a spirit.

Indonesia Expat Issue 283 | April 7 – May 4, 2022

networking

Become an EGN Indonesia Member to Avoid Being Lonely at the Top

ociety thrives with interaction, whether it covers the professional or personal spectrums. Think about it – working hard to reach your goals take determination, motivation as well as consistency. What about assistance? Some factors to get your ideas to transform into reality also requires interaction. You can share methods of execution, inputs to further elevate your ideas, access, and so much more to gain from interactions. After all, as children, we were taught that “sharing is caring.” So, you’ve accomplished your dreams. You’re finally one of the skilful, well-experienced members of the company, or your own, with your name filling a top management position. You’re ecstatic. Yet comes along the sense of being lonely, whether you’d like to admit it or not. A recent study by Harvard Business Review revealed that 50 percent of CEOs have reported feeling a sense of loneliness and 61 percent of them felt that the condition holds them back from delivering their best at work. Do these sound familiar? There’s a platform to disassociate yourself from that narrative. It’s called Executives’ Global Network, also often known as EGN; a peer-based network of executive members to share work-related challenges, gain perspectives, and exchange expertise. Nick Jonsson, Co-Founder and Managing Director of EGN Singapore, stated that “Senior executives are suffering and falling off the radar. However, due to demanding expectations, they don’t have the platform to talk about it.“ Based on a survey in 2019, EGN Singapore discovered that 30 percent of senior executives were suffering from executive loneliness. That’s a double increase from data in December 2020 of 59 percent due to the sense of isolation during the COVID-19 pandemic. At least 20 confidential peer groups with more than 600 senior executives and business owners are at the Singapore office. EGN then expanded to Indonesia as of 2021, marking as the second-largest peer network in the world and the first-ever to open in Indonesia. The country is no exception to benefiting from a peer network as being the largest growing economy in Southeast Asia.

EGN Indonesia is led by Dona Amelia as Co-Founder and Managing Director. She expressed that new members in the country, both Indonesians and expatriates, are more than welcome to join from 10th March 2022. “The first peer group session for executive leadership was held on 24th May and for business owners or SMEs were on 25th at Fairmont Hotel, Senayan. These first sessions were by invitation only for the existing members,” Amelia added.

NICK JONSSON AND DONA AMELIA

A confidential peer group is a new concept for Indonesia. In short, a confidential peer group is a safe space for business leaders – of all sorts of backgrounds, experiences, and expertise – to discuss their work-related challenges, strategies, and knowledge as well as to foster critical thinking, collaboration, and accountability. Envision it as a private advisory board or an extension of your management team. “Business leaders gain access to a trusted forum,” said Amelia. The Indonesian artist and musician who has now plunged into the world of entrepreneurship also shared that EGN’s presence in the market may reshape and cultivate a growth mindset. From “knowing-it-all” and always competing against each other to being more openminded to new perspectives within their workplace and sharing amongst their peers, a better growth culture in the organisation exists. With EGN, the opportunity to connect with other markets and industry leaders, learn beyond normal environments, and strengthen leadership systems are attainable. Peer network helps leaders get the boosts they need to make a difference, offer unique value, serve others, and have a greater impact on their organisation. “This definitely coincides with EGN’s longstanding motto, ‘making each other better’,” said Jonsson, who’s also the author of the book Executive Loneliness. Perhaps senior executives, similar to yourself, realise the need for a same-level sparring partner. Leadership is always a learning process. Being willing to seek, educate, and comprehend expert opinions

to discuss possible solutions don’t show weakness – instead, you’re a leader who’s willing to grow, therefore, enhancing the organisation. The COVID-19 pandemic has proven unexpected challenges will hinder plans while also encouraging organisations to adapt and pivot through times of crisis. One major adaptation factor is digital transformation. Regulations made by countries worldwide restrict movements at the office, entertainment hubs, airports, schools, etc. – even to the point of limited time to eat at a restaurant! Immense changes are evident in consumer behaviour, human interaction, and adaptation to work culture. “Leaders are considered effective if they can navigate through a global crisis in parallel with maintaining day-to-day operations. The urgency to meet digital transformation goals has forced countless organisations to accelerate the adaptation,” revealed Yohanes Jeffry Johary, CEO of ATALIAN Global Services Indonesia in a virtual panel discussion hosted by EGN.

EGN encourages business leaders to learn the latest trends, the best practices, and not reinvent the wheel.

According to a recent forecast by I nt er n a t ion a l Data C or p or a t ion (IDC), global spending on the digital transformation of business practices, products and organisations will reach up to US$2.8 trillion in 2025 with an annual growth rate of 16.4 percent over 2021–2025. Organisations are nowadays pursuing a holistic digital strategy for people, processes, technology, data, and governance. Making decisions amidst the rapid digital transformation trend brings a new level of pressure and challenges for business leaders, resulting in the urgent need for knowledge exchange and the latest insights from various industries and experts. In other words, EGN encourages business leaders to learn the latest trends, the best practices, and not reinvent the wheel. EGN members can experience an evergrowing community. Every year, six inperson peer group meetings, 12 in-person cross-functional events, 24 virtual crossfunctional meetings, and four networking events are featured. Moreover, each peer group is assembled by EGN’s experienced networking consultants to ensure that they match the members’ level and professional discipline. Members can also benefit from the Member’s Universe, an online community of more than 14,000 members coming from different parts of the world. It features a global query function, in-app messaging, virtual EGN groups, regional events and global webinars as well as other valuable learning tools, articles, member best practices and more. “We forbid selling activities in any of our sessions. It is purely knowledge sharing and collaborating. However, due to the trust amongst our members, a business may happen between them as appropriate,” explained Amelia. Founded in 1992, EGN began with the belief that all professionals carry with them a wealth of information and knowledge. What started as one man’s vision is today a global network of more than 14,000 members, representing more than 8,000 companies and 70 professions, operating in 14 countries. EGN is a trusted worldwide network of peers with a shared ambition of making each other better – every day, in every way. “It can be lonely at the top,” an expression often heard and endured by business leaders. EGN supports them to be no longer on their own as they can now draw on the experience of others in their group and learn from peers working for similar-sized companies with similar scales, challenges, and problems. Become an EGN member now or for more information by contacting inquiry.id@egn. com.

Indonesia Expat Issue 283 | April 7 – May 4, 2022

Tahu Tepo Lontong, Ngawi’s Culinary BY ANANYA GUPTA, SNA MEDIA CLUB

f you are a foodie, tahu tepo lontong is an absolute must-try. This traditional dish comes from a city in East Java called Ngawi. You can enjoy tahu tepo lontong with the people closest to you or at any event – it really is appetising!

Tahu tepo lontong consists of basic ingredients such as tepo or rice cake wrapped in banana leaves, tofu, and various other additives. It is normally served with eggs, crackers or kerupuk, onions, beansprouts, and a peanut sauce. Some people also call this dish tahu tek or tahu kecap. These variations are from Surabaya, Magetan, and other cities in East Java. Oftentimes, the shape of tepo is different in every city. Tahu tepo is usually served with peanut sauce or even brown sauce. The fried egg beside it also consists of sprouts,

cabbage, celery and fried onions. There is also sliced tomato in a gravy that’s moderately spicy due to the cayenne pepper but also has a sour tinge from the tamarind water and of course, the sweet and distinctive aroma of the brown sugar. Finally, the dish is topped with crushed crackers. Tahu tepo lontong is on the affordable side. You don’t need to worry about it because one full portion costs Rp6,00012,000. A very good deal, right? This dish is one of the best snacks to eat to fill up your stomach. It first appeared in the 80s and today, it has become one of the best foods for the Ngawi residents who get this dish after returning home and make up for the longing for the enjoyment of tepo tahu lontong. Now you can find this dish anywhere in shops, or order online through a marketplace or an e-commerce vendor.

commodity

Indonesia Expat Issue 283 | April 7 – May 4, 2022

Bean to Bar Chocolate in Indonesia: JIKA CHOCOLAT vastatrix, causing the destruction of coffee plantation areas in Java that forced them to plant cocoa instead. The founders Baldwin and Sury met in China and discovered their mutual passion for chocolate. After a few years together, they started learning the history of Indonesian cacao. The pair began educating themselves on the product by speaking with farmers and then eventually formed their mission. Jika Chocolat is trying to bring something great to the chocolate world by creating high quality, single-origin chocolate bars from Indonesian beans that are produced, packaged, and shipped from Indonesia. The picture shows the bars and a look at the creation of their beautiful packaging, which is done in Indonesia as well. Sustainable and environmental impact model We could argue that not only would cacao provide a good opportunity for all farmers in Indonesian villages to increase their income, but it will also provide some degree of crop diversification in villages. Furthermore, it could help Indonesian villages mitigate water shortage problems, especially because cacao would need much less water than coffee.

outhea st A sia produces approximately 14 percent of the world’s chocolate – most of which comes from Indonesia. Baldwin and Sury are looking to put Indonesian cacao on the map. In 2017, they founded Jika Chocolat, a bean-to-bar company that creates single-origin chocolate using exclusively Indonesian beans and develops close relationships with farmers. The company says its mission is to: Be an artisan chocolate maker based in Indonesia and work in close collaboration with farmers, cooperatives, and cacao experts. Jika Chocolat aims to make Indonesian chocolate a widely recognised origin for gourmet chocolate together with the other bean to bar makers in the country. History Cocoa trees are native to the Americas, specifically at the foot of the Andes mountains in the basin of the Amazon and Orinoco rivers, South America. The evidence of cocoa trees that were once widespread in Central America was strengthened by the findings of a clay handicraft dated 14001500 BC, which was found at the excavation of an archaeological site indicating residual deposits of cocoa. In addition, the sweet chocolate flesh or cocoa pulp was fermented to make a type of beverage and cocoa beans, thus becoming the currency at that time. Cocoa was an important commodity of the Meso, an American community before the arrival of Columbus. Hernán Cortés, during the Mexican conquest, reported that Moctezuma II, the Aztec king, always drank chocolates of vanilla and spices to accompany his dinner. It is estimated that the king drank about 60 servings of chocolate per day and as many as 2,000 servings were imbibed by members of noble families in the kingdom. Theobroma, which became the genus name of the chocolate tree, has the meaning of “the food of the Gods”. Chocolate was then

introduced to Europe by Spanish explorers and became a famous drink in the mid17 th century. Chocolate plants were then transported and cultivated to European colonies in Southeast Asia and West Africa. In Indonesia Cocoa was introduced in 1560 to North Sulawesi, originating from the Philippines. The first type of cocoa plant was called criollo, which the Spaniards brought from Venezuela. That cocoa production is relatively low and sensitive to pests and diseases, but it tasted good. In 1806, cocoa expansion efforts began again in East Java and Central Java. Planting was done on the side fields of coffee planting areas. The development of cocoa plants in Indonesia, especially in Java, grew rapidly. In 1938, there were 29 cocoa plantations with 13 plantations in West Java, seven plantations in Central Java, and nine plantations in East Java. The development was also encouraged by the widespread diseases of rust coffee leaves by hemileia

Jika Chocolat aims to make Indonesian chocolate a widely recognised origin for gourmet chocolate together with the other bean to bar makers in the country.

Jika Chocolat is aware of both of these benef its of Indonesian cacao. Crop diversification is very important in any agriculturally based society. One major source of the economic problems in cacao growing countries in Africa is the lack of crop diversification. The mono-crop societies in Africa are at the whim of the rise and fall of cacao market prices, which has created an unstable industry rife with corruption and labour problems. The expansion and support of high-quality cacao in Indonesia will have a positive impact on the environment because in an agroforestry system, as the cacao tree and the other components grow to maturity, the agroforestry becomes a more diverse and structurally complex, closed-canopy multi-strata system that resembles a natural forest. Jika Chocolat believes they are contributing to this agroforestry model, saying the success story of the Indonesian economy in the past 20 years is based on a dynamic agricultural base with small farmers. This approach is designed to have long-term benefits for both the environment and the farmers. Apart from learning how to grow cacao, a very tricky crop, the new skills developed can transfer to exploring the growth of other new crops, since most of their cacao farms are no larger than two hectares. One place for improvement is the Indonesian support of the product. Jika Chocolat is positively contributing to the economy of the country by producing chocolate in Indonesia, but the Indonesian people haven’t given the product much attention. One problem is that it is a luxury good, running around Rp55,000 per bar, so much of the population cannot afford it. Secondly, Indonesians generally view products from their country as low quality. A chocolate enthusiast based in Jakarta spoke of Jika Chocolat's lack of local popularity saying, “The Indonesian consumer does not trust the product of their own country yet… [they have a] preference for imported goods which are perceived as higher quality but things are getting better and hopefully in the years to come, Indonesian bean to bar chocolates will be sought.” To conclude Jika Chocolat artisan chocolate has great potential. In the five years of the company’s existence, they have made a splash in the chocolate market with their beautifully packaged single-source bars. They do make one single-source bar marketing the “uniqueness” of the “exotic” product, Jika Chocolat is committed to being a part of Indonesia’s agriculture and economy. While a few more years of operation will give a clearer picture, the model Jika Chocolat has created with their company is innovative and a part of the solution to making chocolate that is positive for all those involved – from the farmers to the consumers.

Indonesia Expat Issue 283 | April 7 – May 4, 2022

review

Wonderland Brunch, Only at ALICE - The Langham, Jakarta BY MIRELLA PANDJAITAN

Turning left, more dining spaces are present. Don’t miss the black and gold Art Deco bar. The bartenders are busy shaking and stirring concoctions of cocktails to serve diners a bubbly brunch. Interestingly, ALICE happens to be the bar in the city with the most extensive gin collection. You won’t be induced with merely a gin and tonic. Let your mind expand as the bartenders have poured creativity into their gin mixes. A vast rectangular space of more mirrored tables, black chairs, and grey sofas seat more ladies having social gatherings, businessmen holding meetings over crucial matters, as well as families in a culinary wonderland. There’s also an outdoor patio where you can people-watch crossing from the hotel to Ashta 8. My French-inspired brunch included the revitalising seared tuna salad with black sesame and orange glazed tuna, wakame, and edamame; the comforting lobster cappuccino with lobster essence, milk froth, and rouille crouton; the hearty short rib with 28-hour slow-cooked beef short rib braised with veal jus; the comforting seasonal vegetables in a buttery puff pastry shell; the addicting poached salmon and caviar with poached Norwegian salmon with aromatic broth, shimeji mushroom, dill oil, and caviar beurre blanc; the lavish ALICE billionaire burger; and the nostalgic fried mac and cheese balls with creamy tomato sauce. Yes, that’s a lot but I’m having a weekday brunch for the first time!

runch is a marvellous occasion. You’re probably familiar with weekend brunches. But how about “weekday brunches”? I’ve never had brunch on a Thursday or any other weekday before, yet there I was at noon, feeling overwhelmingly tired from the insane Jakarta traffic back to “normal”, comfortably relaxing on a navy blue couch against pastel blue cushions, imagining the foods from the descriptions on a brunch menu of one of the capital’s luxurious gems, ALICE at The Langham, Jakarta. To my surprise, plenty of weekday-brunchers chose to grace their middays too. If “Alice” sounds familiar to you – aside from being a friend’s name – you’re not wrong to wonder if the famed animated and live adaptation movies correlate to this eatery. Pulling inspiration from Lewis Caroll’s famous book “Alice in Wonderland”, the Grand Café ALICE is ready to welcome connoisseurs to dine in the intimate setting of Wonderland. The Langham, Jakarta invites you on a wondrous journey of scrumptious brunches, exquisite dinners, and the legendary afternoon tea with inspired sweet and savoury bites since its opening on 9th March 2022.

“ALICE brings to life the culture of the quintessentially British afternoon tea and serves as a gourmet rendezvous to celebrate every day, from morning until evening, for the city’s tastemakers and their loved ones,” said Alexander Poindl, General Manager of The Langham, Jakarta. Just like the movies, ALICE is playful as it’s elegant. The movies teach us that risks have rewards, self-discovery, acceptance of others’ differences, not lingering in the past, and standing up for ourselves. ALICE encourages you to feel inspired. TOP TO BOTTOM: ALICE Billionaire Burger, British afternoon tea, seared tuna salad, mac and cheese, and salmon caviar

You won’t be seeing the movie set designs interpreted here but small details are obvious. For example, the waiters are

ALICE is the perfect place to have a legendary British afternoon tea, following the exact culture to the tea (no pun intended)

dressed in white button shirts underneath black vests. That’s the Madhatter’s signature look minus his hat and blazer! ALICE is a dreamy place where creativity f lourishes. Langham's DNA derives from two strands: the staff are empowered while the guests are inspired. Every moment embraces artistically-presented food and beverages with a French twist. ALICE is a sophisticated Grand Café. Describing an eatery as “grand” means its size or appearance is very impressive. Indeed ALICE is, accommodating up to 115 diners. The front dining space upon entry is exquisite. Chandeliers top the ceiling, the white walls are Art Deco-inspired accentuated in gold, the marble black and white floors glow bright like after getting a facial done, the mirrored tables dismiss your need to use your compact powder or phone for a quick touch up, and the navy blue chairs don’t make your bosom exhausted from long sittings. Then, there’s the dessert corner. An array of freshly-baked, mouthwatering desserts with no additional desserts are displayed in a glass cabinet. Each bite is infused with fresh fruits, down their signature sweet yet sour f lavours. Nothing guilty about that.

The signature ALICE Billionaire Burger is the brunch best-seller and a highlyrecommended dish for first-timers – the name itself sold me. An all-time favourite, this burger is also served during dinner. ALICE’s chefs craft a luxurious 30-day dry-aged beef patty with smooth duck foie gras and classic beef wagyu, topped with beef bacon, and loaded with truff le aioli. The final touch is the 24K edible gold layer on top of the bun. I bet Alice’s wonderland didn’t have this – only The Langham, Jakarta serves this unique burger! Aside from brunch, ALICE serves the highly-recommended modern yet classic and sophisticated afternoon teas: LANGHAM and ALICE, both serving savoury and sweet treats. The scones’ recipe is from The Langham, London dating back to 1865. ALICE is the perfect place to have a legendary British afternoon tea, following the exact culture to the tea (no pun intended). If you desire tantalising light meals over fruitful conversations with chic French music in the background and changing lighting throughout the day, regardless of the time and day of the week, ALICE is it! Brunch is open from 7:30am to 1pm with the last order at 12:30pm. Welcome to wonderland! Rest assured, no rabbit holes and obstacles will be endured.

ALICE – The Langham, Jakarta Sudirman Central Business District, District 8 SCBD, Lot 28, Senayan, South Jakarta, 12190. +62 858-8388-8805 @langham_jakarta https://www.langhamhotels.com/en/thelangham/jakarta/dining/alice/

insight

Indonesia Expat Issue 283 | April 7 – May 4, 2022

MIDSTAY is the Answer for Remote Working BY ANDRZEJ BARSKI, CO-FOUNDER SEVEN STONES INDONESIA

there’s always Lombok, especially as the recent MotoGP has really put the island on the map. It’s a beautiful place with amazing surf, great diving, and plenty of hiking too. What are the key things to look for in a new destination? I’d say WiFi and infrastructure. Find somewhere that suits your lifestyle and is “remote worker-friendly.” It’s also important to be able to hook up with other surfers, yogis, or divers for example. And that’s where Midstay comes in because you’ll be able to check all of those things, like profiles based on interest and lifestyles, in the hubs you’re most interested in. FLORIAN JACQUES, CEO OF MIDSTAY

he BBC published an article last year about how COVID-19 may well have kick-started the fast-growing growing digital nomad trend saying “the remote-work genie is out of the bottle… and as more workers turn nomadic, the lifestyle has mainstreamed: telling your family or company you want to move around while you work might have drawn sceptical looks in the past, but the idea doesn’t seem so farfetched now – especially as some companies are increasingly allowing their staff to work remotely indefinitely.” With this backdrop, we sat down with Belgian creative designer and entrepreneur, F lorian Jacques, who has created something called Midstay – an interesting and well-timed start-up geared specifically to helping digital nomads. Many thanks for your time Florian. Let’s start by explaining what Midstay is. Midstay is an all-in-one platform that gathers all the tools you’ll need to work and travel. We certify and integrate local services like visas, insurance, local sim cards, co-working spaces, yoga studios, scooter rentals, and more. Our mission is to bring remote workers to their online work faster, instead of them wasting time running around looking for these services when they arrive in a new location. We also provide solutions to companies, where managers can organise the budgets of each employee and send them to work from Bali for a few weeks or months. All services are on-demand and integrated under one roof to provide a frictionless platform for remote workers so they can settle in and reach their productivity levels faster. Where did the Midstay idea come from? After travelling and working in different places for more than five years, I guess you could have called me a digital nomad. But to be honest it was a hassle to relocate every

three to six months to a new city; you have to meet new people, find a new gym, find coworking spaces and the like. I know it would have saved me a lot of time if Midstay had been around then. We believe Midstay will be a very useful tool for a lot of people like me that like to travel and work at the same time. You’ve currently got three hubs in Bali; one in Canggu, one in Ubud, and one in Uluwatu. Why those locations? Simple. These are the most popular locations for digital nomads in Bali, and also where the infrastructure is the best. We’re also looking to expand in the future to Sanur, Ungasan, and Jimbaran. Is a digital nomad the same as a digital worker or a remote worker or an independent-location worker? What’s the difference? That’s a very good question! We’re actually struggling to find the right wording because now everyone has experienced some kind of “remote work”, but not everyone connects with the term "digital nomad". My father, for example; he’s been in Bali for two months enjoying working from here, but he doesn’t identify with being called a digital nomad at all. I think it’s best to use Remote Workers (abroad.)

What are your key pain points? Our main one is on the B2B side of our business model because we need to educate the managers of big corporations that remote work is here to stay. Another one is ensuring on a daily basis that the layer of certifications we’re promising to our users is always up to date. We’ve been working hard to make sure they keep receiving the best data to make sure they can settle as fast as possible when relocating to a new hub. On your website, you talk about an allin-one ecosystem platform. What is that and why is it important to your business model? Our platform asks our members to have a “temporary home address” so we can map and source all the services available that best serve them. We’re talking about visas, insurance, local sim cards, co-working spaces, yoga studios, gyms, wellness centres, and more. We also understood that these remote workers like to give back and help local communities, so we’re introducing a feature that certifies all local NGOs around the temporary home address of these nomads, where they will be able to either donate funds or offer their time to volunteer. We also have something called homepooling, which is a key feature allowing any villa to be shared by like-minded people, most of the time around a common lifestyle or interest.

How many digital nomads or remote workers are there in Bali? According to Nomad List, there are 6,600-digital nomads in Canggu alone, but trust me there are much more than this; only a few people that I’ve met here are actually familiar with this website. I’d say there are at least ten times this number.

For us, an ecosystem means growing side by side and having values from one segment to another. It’s a place where people interact and discover so, typically with Midstay, remote workers have a frictionless experience. Our members have everything they need so they’re completely set up to actually work. No other website or portal does this for this market.

Are there any other popular places for remote work in Indonesia? Yes for sure! There’s Flores, where the diving, boat trips and Komodo dragons are amazing. There’s also the Mentawai Islands for those that like surfing, but it’s quite remote and not really ideal for work. And

Your website has a long list of lifestyle partners. How difficult was it to have them agree to offer discounts for the Midstay community? It was actually quite simple and our timing was good. Because Bali was closed to tourists for two years, these businesses were looking

for new ways to market their services, and nomads became the target. On top of that, I think we’re offering them a great way to keep control and not be dependent on us as a sales channel. All we’re doing is bringing them potential new customers and they have nothing to lose by being listed on Midstay. Actually, it’s almost like an endorsement because being listed means you’ve been certified by us and passed our checklists. Are you noticing any business or travel trends among your members? It’s a bit hard to say since we are at the very beginning of the journey and the world is only opening up slowly, but generally I’d have to say people are staying longer and embracing a slow travel mindset being more mindful of their footprints; settling in a place for a few weeks or months, discovering local cultures. There have been reports recently around a digital nomad visa in Bali. Thailand, for example, has introduced a 5+5 year visa that seems to be suited to digital nomads. What are your thoughts on this? I think it would be a great idea to have a visa for nomads in Indonesia. I’m not 100 percent sure about the Thai model though, because five years is too long for a typical nomad and it might be too expensive. Nomads usually travel away from their home country for around 69 days a year, so having a visa for three, six or 12 months makes more sense. They’re generally looking for travel flexibility, not being tied into one place for five or 10 years. We’ve been encouraging digital nomads, either individuals or groups of friends, to establish a PMA to comply with tax rules and regulations. What are your thoughts on this? Yes, I think it’s a great idea, but it could also bring problems in the future if nomads are splitting up and are not staying in Bali anymore. That's why I’ve always decided to create and open my own business so I’m not dependent. Midstay is based out of a large villa in Umalas and offers plenty of space to work as well as a pool and garden to chill out and meet like-minded nomads. They’ve already been approached by new start-ups from Singapore, Australia, Hong Kong, Jakarta and Kuala Lumpur willing to bring employees to Bali, using this as a way to attract and retain talent. For more details and to join the Midstay waiting list for a free one-year premium access pass, go to www.mymidstay.com. They’re also on social media (Facebook, Instagram, Linkedin and Twitter) or connect with Florian Jacques directly on LinkedIn.

technology

Indonesia Expat Issue 283 | April 7 – May 4, 2022

Udara2Air, the Convenient and Health Friendly Alternative to Consume Water footprint. Indonesia’s yearly plastic waste is estimated at 6.8 million tonnes. Mining raw materials, bottle manufacturers, moreover, transportation to wholesalers, retailers and consumers all add to Co2 pollution. Where can the “air to water” products be utilised? Pure drinking water is provided to all those in need most. We’re dedicated to being the partner of choice for any company or organisation by sharing responsibilities through planning and decision-making between IWMW and partners. Our line of industrial products can greatly support the Public Works and Public Housing Ministry in its efforts to reduce the use of groundwater in the Jakarta Greater Area. The Ministry proposed a plan on 4th October 2021 to prohibit the use of groundwater.

lean water is essential for our health as well as the environment. According to various studies, around 60 percent of the body is made up of water and around 71 percent of the planet’s surface is covered by water. Are you seeking another alternative to consuming pure drinking water in Indonesia without hassle and harm to you and your family? Lucky for you, PT. Indonesia Water Micron World (IWMW) provides it via Udara2Air. Let’s start with getting to know PT. Indonesia Water Micron World first. Water is essential for all aspects of life, serving as the world’s most valuable commodity and is becoming increasingly scarce. Two like-minded individuals saw the need to provide healthy drinking water for every human being in every corner of Indonesia’s archipelago - with a twist. Significantly reducing plastic bottle waste across Indonesia while providing the technology to support this set IWMW aside from other brands. The company has signed an Exclusive Master Agreement with Water Micron World International Ltd. Under our trade name Udara2Air, which translates to “air to water”, we have established ourselves to be the leader in the distribution of highly advanced Atmospheric Water Generators. What’s the speciality behind Udara2Air? People have always extracted water from holes in the ground, wells, ponds, lakes, rivers, and aquifers. All of these sources have one thing in common, which is faster water extraction than nature can replace it.

Meanwhile, Udara2Air provides truly affordable, state-of-the-art technology that is easy to operate and maintain. With Udara2Air, it brings ecologically friendly technology and a new source of pure drinking water to industry, businesses, and home users alike. The technology taps into a water source that doesn’t place more demands on Mother Earth. Before we go in-depth, Atmospheric Water Generators was previously mentioned. What is that? Atmospheric Water Generators (AWG) extract moisture from the air and convert it into clean, pure drinking water. With AWGs incorporated, give us an idea of how it works. It’s truly a solution to pure drinking water without the frustration of shopping, transporting, refilling, and storing fivegallon water bottles in Indonesia. Our home and office “air to water” units are uniquely designed to generate 30 litres of pure drinking water from the air we breathe. Having a compact design of 41x41x120 cm, humidity is extracted from the air and collected in a water tank. The water is then pumped through a multi-stage filtration system including a UV light. This filtration system removes more dangerous contaminants than any other water purification or treatment method on the market today.

How is the water quality ensured? Our pure alkaline drinking water is of a healthy pH level between 7.3 and 7.8. AWGs remove more dangerous contaminants than any other purification method, and they are uniquely designed to make pure drinking water from the air we breathe. The water produced by AWGs aren’t subject to phthalate contamination (chemical compounds) and can remove cryptosporidium (parasites) from drinking water, a feat that neither municipal water treatment plants nor bottled water companies have yet managed. What are the benefits? Several benefits are: 1. Wellbeing prioritised Your family’s health is protected. Due to its unique filtration system, our “air to water” products protect your family not merely from bacteria and parasites but also from water-borne diseases such as cholera, typhoid fever, dysentery, amoebiasis, and giardiasis. 2. Convenient usage These products are conveniently equipped with wheels, making them mobile to set up anywhere in the house or office. All that is required is an electrical wall socket to plug the unit in. 3. Environmentally friendly As we aim to reduce plastic waste, our customers are taking part too by greatly helping to protect the environment by reducing plastic waste and associated carbon

Thus, installations on or in existing buildings as well as new development projects such as hotels, apartment and housing projects, shopping malls, hospitals, theme parks, public transportation, house of worship, schools, green communities, exhibition centres, industrial parks, and factories, are possible. Not to mention providing large mobile units for Disaster Relief Operations. Sounds very interesting. How can we get in touch? For viewing and demonstrations of our product models, kindly visit the Lounge area next to the reception at Apartemen Griya Prapanca, Jl. Pangeran Antasari No. 14, South Jakarta. You can contact Virginia Roring and Geert Koops for product information and sales inquiries. Virginia Roring is reachable at +62 (0) 8111 989801 or virginiaroring@ protonmail.com while Geert Koops is at +62 (0) 8111 541143 or geertkoops@protonmail. com.

Visit our website: www.indonesiawatermicronworld.com www.iwmw.co.id.

Find us on our Telegram channel: https://t.me/udara2air

PT. Indonesia Water Micron World Bintaro Business Centre, Jl. RC. Veteran No. 1 Bintaro, South Jakarta 12330

I have a Headache!

menopause and pregnancy are also potential triggers. Regular sleep, reducing stress levels and regular meals may help reduce hormone headaches.

A lot of people suffer from headaches. That is why it is worth reading about it . Is it caused by Covid-19 or pollution? Or is it caused by too much isolation or traffic?? It is a very common complaint. Most headaches are not serious. This article is written to learn more about the different types of headache.

A lot of headaches can be treated with simple painkillers and lifestyle changes, like rest and drinking fluids. If your headaches are very painful or frequent that they affect your daily life it is better to see your GP. Tension headaches Tension headaches are also known as the normal, "everyday" headaches. They feel like a constant ache, a tight band on both sides of the head. The ache lasts normally for 30 minutes but it can last for a few days. There is no clear exact cause but there could be a relation with stress, poor posture, skipping meals and dehydration. Tension headaches can be treated with painkillers such as paracetamol and ibuprofen. Lifestyle changes, such as sufficient sleep, less stress and drinking plenty of fluids may also help.

Migraines Migraines are usually felt as a throbbing pain at the front or side of the head. Other symptoms can include nausea, vomiting and increased sensitivity to light or sound. They can stop you carrying out your daily activities. They usually last a couple of hours and some people stay in bed for days.Migraines can be treated with over-the-counter medication. If they're severe, you may need stronger prescribed medication. This can relieve and prevent your migraines. Cluster headaches Cluster headaches are a type of headache that occur in clusters for a month or two around the same time of year. They're very painful, causing pain around one eye, and can have other symptoms, like a watering or red eye and a blocked nose. Normal pain medication doesn’t ease a cluster headache, but a doctor can prescribe medication to ease the pain and prevent further attacks.

Other causes of headaches • Alcohol • Head injury or concussion • A cold or flu • Problems with the "chewing" muscles (the joints between the lower jaw and the base of the skull) • Sinusitis • CO2 poisoning • Sleep apnea Anything more serious? Rarely, it can be a symptom of a serious condition such as a stroke, meningitis or even a brain tumor. This is more likely if: • The onset is sudden and the pain is severe • The pain is not reducing and gets worse • After a severe head injury • Triggered by coughing, laughing, sneezing, or physical exertion • If you have symptoms like weakness, slurred speech, confusion, memory loss and drowsiness • If you have symptoms, like a fever, a stiff neck, a rash, jaw pain, vision problems, a sore scalp, or severe pain and redness in one of your eyes

Medication and painkiller headaches Some headaches are a side effect of particular medication. Headaches can be caused by taking too many painkillers. This is known as a painkiller or medication-overuse headache. They will usually get better within a few weeks after stopping the painkillers that are causing it. Hormone headaches Headaches in women can be caused by hormones, and they may link with periods. The combined contraceptive pill, the

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

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

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Good Practice provides trusted medical practitioners who can help you. We now have patients from 75 countries. Our latest addition was Mozambique. Try our English speaking team!

Indonesia Expat Issue 283 | April 7 – May 4, 2022

local cuisine

Five Must-try Petis Dishes You Should Hunt Down in Surabaya BY DINI PUTRI

ocated in Northeastern Java, Surabaya abounds with fresh seafood all year round. The city is also home to various seafood products, such as petis or black shrimp paste. It’s no wonder most traditional Surabaya dishes use petis as their main ingredient. Petis is made from shrimp and fish stock that is then thickened into a sauce. Although there are some variations in petis, Surabaya’s petis tends to have a darker colour due to the added ingredient of caramelised palm sugar. Despite its unpleasant colour and odour, petis actually tastes sweet and is a bit tangy, making it perfect for a dipping sauce or cooking. We have compiled five of the best-known petis dishes in Surabaya.

1. Rujak Cingur Rujak is widely known as a traditional Indonesian salad consisting of tropical fruits such as pineapple, papaya, jicama, star fruit, and mango poured over sweet-spicy peanut and brown sugar sauce. However, rujak cingur is very distinct from the commonly known variation of rujak. Along with fruits, rujak cingur also consists of various kinds of vegetables, such as bean sprouts, kangkong, long beans, and cucumber.

4. Lontong Balap Literally meaning racing rice cakes, lontong balap was previously carried in a bamboo basket that was hung across the hawkers’ shoulders. They half walked or ran as the basket was too heavy and they had to get to their customers quickly. That is why the term racing or “balap” was coined. Today, most lontong balap hawkers wait for their customers in food courts or restaurants so that they do not need to “race” anymore.

This vegan-friendly dish is served on folded banana leaves as a plate. To enjoy this dish, there is no cutlery provided; we use a particular yellow cracker called krupuk puli that is large enough to substitute as a spoon. Semanggi can be found in Surabaya, especially in West Surabaya where semanggi mostly grows. Usually, semanggi sellers are old ladies who walk door-to-door carrying a basket of the rare treat on their back.

Lontong balap is one of the most typical dishes from Surabaya. It is a tofu and bean sprouts soup that is seasoned by petis. Lontong balap is usually served with rice cakes, spicy mussels satay and lentho, a fried cake that uses cowpeas or mung beans as the main ingredient. This dish is the kind of comfort food that will definitely light up your gloomy day. Price: Rp25,000 – 35,000 Best time to eat: Lunch

Price: Rp10,000 – 15,000 Best time to eat: Breakfast and brunch

The combination between fruits and vegetables is incorporated by the spicy sauce made from petis, peanut, plantain, brown sugar, and chilli. It is usually served on banana leaves and topped with rice cakes, tofu, tempeh, and curled white crackers to enhance the savoury taste. What makes this dish special is “cingur” or the Javanese word for cow’s muzzle. That explains the name rujak cingur. There are two versions of rujak cingur, namely “matengan” and normal. Matengan rujak cingur means it uses the boiled ingredients only, such as boiled vegetables and cingur, while normal rujak cingur uses all the ingredients. Although rujak cingur may include diverse ingredients, it actually tastes delicious. The combination between sweet and sour fruits, juicy vegetables, chewy cingur, crunchy crackers, and succulent dressing makes it a flavourful dish. This dish can be found across the entire region, especially in Surabaya. There are many street vendors and Indonesian restaurants that sell it. Price: Rp25,000 – 40,000 Best time to eat: Brunch and lunch 2. Semanggi Semanggi is a traditional food that is quite rare to find nowadays because the main ingredient is difficult to find. It is a water clover (M. crenata) or aquatic ferns from the Marsilea family. This plant normally grows in rivers and rice fields. Semanggi is assembled with boiled bean sprouts and covered with a generous amount of spicy dressing made with petis, sweet potato, chilli, palm sugar, and peanut. The water clover itself tastes bland, but when it is mixed with the sauce, it tastes sweet and creamy.

3. Tahu Tek Tahu tek is a light and simple dish. This dish consists of medium-fried tahu or tofu, bean sprouts, rice cakes, scrambled egg, and diced cucumber. It is served with prawn crackers and topped with petis and peanut sauce. Tahu tek is best served hot as the combination of softness from the tofu, tanginess from the bean sprouts, chewiness from the rice cakes, crunchiness from the crackers, and the spiciness from the dressing creates a unique taste and texture. The name of tahu tek itself derives from the “tek-tek” sound that the hawkers make while pushing their food carts to attract attention. Some also assume that it is the sound of the hawkers’ scissors when cutting the ingredients before plating the dish. Wherever the sound may come from, all we know is the “tek-tek” sound is the only sound we anticipate every evening. Price: Rp10,000 – 15,000 Best time to eat: Dinner

5. Lontong Kupang Kupang, or blue mussels (Mytilus edulis), are small seashells that can be found in the saltwater muds of East Java. Kupang is the main ingredient for lontong kupang; it is boiled and seasoned with petis. Similar to lontong balap, lontong kupang is eaten with rice cakes, mussels satay, and lentho. However, the lentho is a bit different from the one for lontong balap as it is made from grated cassava. Although the appearance may not look tantalising, lontong kupang tastes surprisingly good. It has sweet and salty flavours, just like the taste of the ocean. Adding lime juice will get rid of the fishiness of the dish. Usually, a portion of lontong kupang also comes with fresh coconut ice. There are many lontong kupang hawkers around Surabaya and Sidoarjo, especially in the coastal areas. Price: Rp15,000 – 35,000 Best time to eat: Breakfast, lunch, and dinner These are the most popular dishes in Surabaya that use petis as one of their ingredients. Surabaya has always been known for its incredible cuisines that incorporate its natural resources and local wisdom. Each food is full of flavours that make you want more. If you visit Surabaya, don’t hesitate to give any of these a try!

Indonesia Expat Issue 283 | April 7 – May 4, 2022

JAKARTA

Star-Studded Ramadhan at InterContinental Jakarta Pondok Indah InterContinental Jakarta Pondok Indah aims to provide its affluent guests with unrivalled experiences, including during the month of Ramadhan. Also known as the Muslim’s fasting month, this festive month in Indonesia involves ubiquitous food feasts. As many as four well-respected masters of the culinary arts will be involved in InterContinental Jakarta Pondok Indah’s star-studded Ramadhan celebration. Themed “Cuisines of The Far East”, the world-class hotel has prepared a wide range of premium treats for its sophisticated guests and customers created by four kitchen wizards. Germany-born and Europe-trained Chef Attila Körmöczi will lead the all-star team assisted by his equally skilled and experienced Executive Sous Chef Bedjo Sudiyono, who has been responsible for many of the most popular Indonesian bites served up at the award-winning Sugar & Spice. Last year’s celebrity guest chef, the renowned Chef Degan Septoadji, is returning with some of his finest creations hailing from East Indonesia, West Indonesia, Vietnam, Cambodia, Singapore, Malaysia, China, and Thailand. Sugar & Spice’s special Iftar Buffet is available during Ramadhan starting from Rp515,000++ per person.

JAKARTA

City Skyline Glimmers for Indonesia Expat Mixer After a month’s hiatus due to Omicron cases spiking in Jakarta, we had to welcome you back to the Indonesia Expat Mixer ASAP! COSTESS Cafe and Bar provided their semioutdoor space overlooking the city’s glimmering lights as the venue between 7 and 9 pm for a night of effortless networking! Participants from various backgrounds gathered whilst enjoying free-flow beer from König Ludwig Weissbier and wine from Plaga while scrumptious light-bites were whipped up by COSTESS. A special thanks to Marquee for the endless support. We had plenty of lucky draw prizes towards the end of the night. Those who placed their business cards in a fishbowl upon registration stood a chance to win exciting prizes. Six winners

Alternatively, guests are also invited to break their fast at The Lounge with a Takjil package starting from Rp288,000++ per person that includes an a la carte choice of some of the hotel’s most popular dishes and the hotel’s master mixologist Bill Wismoyo’s interpretation of a unique Minangese drink called Kopi and Teh Tahlua starting from Rp72K,000++ per glass. To provide guests with the best festive cakes, Indonesian pastry superstar Kim Pangestu is working together with the hotel’s pastry team to create singular sweet treats such as klepon cake for Rp608,000++, nastar cake for Rp608,000++, sticky toffee dates for Rp580,000++ medjool dates dipped in chocolate for Rp428,000++, and many more. All of these spectacular sweet treats are available at the hotel’s Ramadhan Cake Shop located in the Lobby. Classy hampers will also be available for sale. This year, the hotel is working together with Muslim fashion designer extraordinaire Ria Miranda. Her fine Muslim fashion pieces will be included in two hampers: Diamond priced at Rp3,388,000++ and Titanium priced at Rp2,550,000++. To reserve or know more details, please call +6221 3950 7355 or email reservation.icjakarta@ihg.com.

won coffee from Bulerabica. A lucky lady won a tenun Sumba from Pendopo Indonesia for correctly answering a question about Kartini Day. Furthermore, two winners each received a Rp500,000 dining voucher for Le Quartier, South Jakarta while the door prize was a complimentary stay at Meliá Bali. The Indonesia Expat Mixer is a monthly event that brings together both Indonesians and expats to expand their social network in an informal, relaxing ambience whilst also releasing some midweek steam with appetising food, beverages, and music. Every event is presented in a different and unique setup. To stay updated about the upcoming Mixers, follow @indonesiaexpatmixer and @ indonesiaexpat on Instagram and Facebook and subscribe to Indonesia Expat on YouTube to watch the soiree’s recap. See you on the other side of Eid al-Fitr’!

Indonesia Expat Issue 283 | April 7 – May 4, 2022

Expat Advertiser

Send your classifieds to: info@indonesiaexpat.biz Next Deadline: April 28, 2022

JAKARTA Property

Stylish apartment in Kemang – has been reduced from USD$2,800 to US$2,500. 205m 2. Large balcony ( halfmoon shape) facing the city. Private lift. In the heart of expat area with easy access to international schools, going to CBD and expat neighbourhood. 3 bedrooms, open dining and living area. Open TV/family room ( can be converted into a study or guest room). Open kitchen, 1 ensuite + 1 bathroom, Large wardrobe in each room Utility area, 1 storage/maid room, 1 staff bathroom, 6 AC units. Washing machine, dryer, dishwasher, induction hobs, oven and microwave all imported from Germany. Bre a k fa st a re a . A sk i ng for US$2,500 negotiable inc service charge. Semifurnished. For further info, contact Esti McMillan at EMC INDONESIA. Mobile: +62811949235.

Automotives Hyundai H1 Royale. 2012. Outstanding condition. Only one owner. All maintenance done on t ime a nd a s recommended by Hyundai. Only 36,000km. Rides like new. All original paperwork, documents and maintenance papers included. Rp399 m i l l ion. r ela xd n h appy@ yahoo.com or WhatsApp: +6281337715255. Jobs Available Hello, we are looking for a video editor. The task is to shoot and edit video for social media. We will shoot how the villas are being built, Interview the builder. Footage project construction. Video length 7 to 10 minutes for YouTube, 1 minute for Instagram. We will need 4 videos per month. Salary Rp2 million. If you don’t have equipment, we can provide it. For mor e i n f or m a t ion please contact us via WA +6281238677243.

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

For rent : fully furnished, 3 bedroom, 3 bathroom, 2 storey, join pool , 24 hrs security, in a complex, South Jakarta. For lease inquiry, please contact direct owner by email: pitra@alied.co.id or call +62811180605.

Hello my name is Dahlia. I'm a swimming instructor since 2015. I was a water polo athlete. I can teach all ages and strokes. Not only a swimming instructor but also I can teach math for elementary school. I was teaching math since 2019. Now, I was teaching some schools in Jakarta. Please contact Dahlia +6283875214710. A Qualified French and Bahasa Teacher for expatriates and students at international schools. Conduct the class online. Contac t Nov i +62816704370.

2 gas burner Cordon Bleu Deluxe stainless steel BBQ. At 9 years old she’s hosted a few BBQs, but is still going strong. This BBQ includes a v iew ing w indow a nd thermometer, as well as two side tables to rest food trays, and your beer! For only IDR 2.5mio this family favourite could be yours! Message me at +6281197704056 for photos (of the BBQ) Services Drum lessons at your home? Please contact Pak Ading at +6281291001984. 35 years of experience, English speaking, beginners-advanced, electronic or regular drum kit. References available upon request. Email: nmstewart@cbn.net.id

Twin houses for rent, 2 storey, 3 bedroom upstairs, location at South Jakarta, Jl Warung Buncit, in a coumpund, close to Kemang & Kuningan Area. Call: +62811180605 – Owner.

I am a NCSF & ISSA certified strength & conditioning coach, specializing in Fat loss, sports injury rehabilitation, strength training and general fitness, please contact me if you or someone around you is looking for a Personal Trainer who can visit your home/apartment. If you are based near or around west Jakarta we can also use my training studio, Thank you. WA: +6281808087322.

For Sale

Bosch dryer. Clothes dryer. Works great. 7kg. Extra-long (double length) vent included. Rp3,900,000. Please contact via relaxdnhappy@yahoo.com or WhatsApp: +6281337715255.

Serviced Office • Virtual Office • Meeting Facilities • Company Incorporation

background that includes 3 years of Modern Literature (Paris X University Nanterre) and a Master in International Relations. If interested, please feel free to contact me by private message. A bientôt – Philippe: +6281380085031.

New in Indonesia? Keen to learn the language and speak like a local? Weekend classes only. For more information & appointment: bahasaprivate@ gmail.com Bonjour, I offer private French classes in Jakarta. Beginner or advanced level. I’m a French native with a college

Happy to take care of your dog this summer! My young daughters love dogs so much but owning one is a big commitment. If you need a place for your dog to call home for a few weeks (until mid-July. We have a nice yard and patio he/she would enjoy… we would do daily walks as long as the owner provides food and toys. WA: +62811193548 (RD) Household Staff Available House Maid Wanted. Family in Kemang, South Jakarta require House Keeper/Maid for all general duties. Please contact +6281280188388 SMS/WA for further info. Either Live in/Out, 6 days per week (Sunday Off), Speak English a little would be an advantage. Are you leaving Jakarta soon and want to help your nanny/ housekeeper find a new job? I am looking for 6 nannies to start work in July for new families arriving in Indonesia - therefore some English is needed. The families don't arrive until the end of July therefore that is why I am asking about people who may be leaving soon, rather than people looking for work right now. Please drop me a line at jrichards@jisedu.or.id much appreciated. Ibu Lusda worked with our British family as a live-in maid.

Lusda is a very trustworthy, hardworking person, who I am happy to recommend. Ibu Lusda was especially good with household duties of keeping the house clean and tidy. Great at keeping up to date with clothes washing and ironing, and caring for our plants. She was very willing and able to help with cooking preparations. Please contact Ibu Lusda directly at +6281398948071. Hereby I'd like to recommend pak Momon for looking after your garden. He really does have green fingers, he totally spiced up my new empty garden and transformed it into a tropical green spot. He came over twice a week for a couple of hours since my garden (in Kemang) wasn't that large, but he's happy to come by more often if your garden needs more TLC. Pak Momon is honest, reliable and cheerful. I am keen to find him new work since I've left Jakarta a while ago, so please if you have any questions reach out to me, Annemarie (annemariekas@yahoo.com) or call or Whatsapp him directly: +628984212877.

BALI Property

Looking for a Luxury Villa in Ubud? Promo March 60 OFF !! Only Rp26 million per month (Available from 18 June). Daily starts Rp2 million per night. Available from 16 March 2022 Located : Jl. Sri Wedari, Ubud (Around 5 Mints to Ubud Center). Luxury 2 Bedroom villa with spacious private pool. Including all : electricity bill, laundry of linen, LP gas, WiFi, pool maintenance, Aqua galon, toilet paper and 3 times a week changing linen and room cleaning, gardener, night security. Fully furnished : spacious living area and all bedrooms with AC, cable TV, safety box, WiFi, water heater. Well-equipped kitchen (dispenser, rice cooker, refrigerator, coffee maker, blender, microwave, dishes, pans, washing machine, etc). Spacious parking area (easy access). Contact direct owner via WA : +6282144341761. Jobs Available English teacher (expatriate)Jakarta Nanyang School – Teaching vacancy for native English speaker teacher for Academic Year 2022 - 2023. Send your resume to: hrd@ jny.sch.id