Indonesia Expat - issue 295

MARKETING ADVISER

Edo Frese edo@indonesiaexpat.biz

EDITOR

Mirella Pandjaitan editor@indonesiaexpat.biz

EDITORIAL ASSISTANT expat.editorial@gmail.com

SALES & ADVERTISING

Dian Mardianingsih (Jakarta) dian@indonesiaexpat.biz

Wahyu Atmaja (Bali) ads@indonesiaexpat.biz

MARKETING & PUBLIC RELATIONS marketing@indonesiaexpat.biz

DISTRIBUTION & ADMIN Juni Setiawan admin@indonesiaexpat.biz

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Dear Readers,

Calling all foodies! Regardless of being adventurous or sticking to the basics, there’s always something captivating for everyone when it comes to food. Indonesia is undoubtedly rich in its local cuisine, as well as international delicacies whipped by the respective countries’ native chefs.

Therefore, this Culinary issue, Indonesia Expat is pleased to share about the growing F&B businesses in Jakarta, Bali and surrounding areas. Expect some insights from expats exploring Indonesia’s spices, food reviews, and whatever is trending at the moment. Take this as a foodies’ guide to some of the country’s irresistible eateries.

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!

Check out our daily news updates at indonesiaexpat.id, follow our Instagram @ indonesiaexpat and Facebook @indonesia.expat to stay up to date on regular COVID-19 case numbers and news, as well as to 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.

Happy reading!

Edo Frese

Roberto Fiorini: Taste the Passion of Cooking

“ When you start your journey as a chef, you know it will never end,” said Roberto Fiorini, who’s had a passion for cooking from a young age.

Roberto Fiorini is a professional chef who has made a name for himself on the culinary scene, having worked in various restaurants around the world and is now working in two restaurants in Jakarta; Inferno The Grill and Casa Alba Ristorante. His culinary expertise also expanded to the Royal Family of Saudi Arabia for one and a half years. Let’s delve into Fiorini's journey and his experience as a chef.

Hi Roberto, let’s get started by asking you to introduce yourself.

My name is Roberto Fiorini. I was born in Rome, Italy and at the age of 14, I moved to Senigallia, a small city on the Adriatic Coast in the Province of Ancona, Italy, to study at the hotel school specialising in cooking.

There, I met Mauro Uliassi, my mentor and one of the most famous chefs in the world. He filled me with a passion for this job, and working for him in his restaurant gave me a chance to develop my knowledge and the strength to be a chef. I have to thank him since I started my journey in this industry with passion and I am ready to spend the rest of my life in the kitchen around the world.

How long have you been a chef? Please share with us about your journey to becoming a chef.

I went to the hotel school at the age of 14 but I started working in the kitchen at age of 13 as a cook helper in a very old trattoria in Rome. After that, I started following Mauro Uliassi in many places until he brought me to his new restaurant in Senigallia where I’d been working for four years.

At the age of 20, I went to Moscow to help with the opening of the first Italian restaurant in Russia. At that time, the Berlin Wall was just torn down and Russia had opened a joint venture with Italian companies. I also had some experience in France in a few Michelin-starred restaurants and went back to Ulassi’s restaurant for a while until I decided to open my own restaurant in Italy when I was 25. That restaurant became very famous and during the closing time, I had the chance to work with some popular chefs like Gordon Ramsey and Luis Andoni. I also attended the first course of Ferran Adria in 1999.

I also gained experience at the Grand Ecole du Chocolate Valrhona in Tain-l’Hermitage, France to improve my pastry skills and also spent many years at Lombardi Osimo, one of the bakery pastries in Italy, to learn the secret of bakery and the art of panettone and mother yeast.

We’ve heard that you once served the Royal Family of Saudi Arabia. How could you be the chosen one?

Out of nowhere, I received a mysterious call asking me if I want to go to work in Saudi Arabia for a very important person and

obviously, I refused the offer since the idea of working in Saudi Arabia doesn’t make me comfortable due to many restrictions I heard about that country.

After several calls, I was convinced to go for a food tasting but he never told me who was the one who wanted to hire me until I finally accepted the offer.

In the end, I found out that the Royal Family heard about me from one of my loyal customers in the restaurant I used to work at before. It was a great experience and an honour to cook for one of the most important families in the world. I’m sorry that the other details are classified and cannot be shared.

I worked for the Royal Family of Saudi Arabia from 2019-2020. However, after I got stuck in Indonesia due to the pandemic, I decided to quit.

It’s been a decade since you’ve worked back and forth in Indonesia and overseas. What keeps you coming back to Indonesia?

The first time I decided to move to Indonesia was in 2012 and I didn’t really choose it. It was fate that brought me here.

After I decided to start a new life, I applied to one of the chef platforms just to see if something happened and I got a call from Hotel Mulia Senayan, Jakarta. I didn’t even know where Jakarta was at that time since my only experience in Asia was in Tokyo for a month as a guest chef.

I asked some random questions to my colleagues but none of them could say anything about Hotel Mulia, so it triggered me to explore something new and I found a big family that welcomed me with enthusiasm and passion. I literally fell in love with Indonesian people.

After I left Indonesia due to family matters in Italy, I got the chance to come back by the time I got stuck in Jakarta during my holiday because of the closing borders all over the world. Therefore, I took it as a sign of fate and I decided to quit my previous job and stay in Jakarta.

Your cooking style emphasises the use of charcoal. Are there any reasons behind it? The use of charcoal has been with me since my first experience at 13. In that trattoria, we didn’t use a burner but a big wood stove and oven and all the food was cooked that way. So, what is new for many people is part of my childhood. I pictured myself in the kitchen as if seeing my dad and my uncles cooking around a big fire and their happiness were very contagious.

In all restaurants I’ve worked in, I always add some food cooked on charcoal. The smell of burning and the sound of fire gives a romantic tonality to the food once you serve it to your customer. Also, the taste of charcoal is easy to recognise so you can give a specific identity to your food from the first touch.

We’d like to know about Inferno The Grill and Casa Alba Ristorante. Please share with us about these restaurants.

Casa Alba Ristorante is a classic Italian restaurant where the food is pure and authentically Italian. It is exactly the same as a restaurant you can find in Italy. We serve a selection of classic antipasti like burrata , cold cuts, and our homemade Wagyu bresaola. We also serve various Italian cheese and modern versions of fish and meat antipasti. Those dishes are pure Italian-chef style. We also have homemade pasta created to bring you a mix of Italian ingredients in a way to respect the identity of Italy.

I put all my experiences on the menu to recall all of my memories as a chef and Italian food enthusiast with particular attention to the presentation. The service is led by Michele Carbotti to respect the variants of Italian meals and the selection of Italian wines.

Inferno The Grill is a new concept that came to mind after my last meals in one of the most famous charcoal restaurants in Spain. When I met Victor, the chef, the idea of opening a restaurant where all the food is cooked on charcoal became real.

Together with Andres Gaibor, I create this menu where all the dishes have at least two ingredients or the main ingredient cooked on a charcoal grill. That’s the reason why I can say this restaurant is unique.

You can find spaghetti clams cooked on charcoal with this lovely smoky flavour or hamachi sashimi with grilled tomato water where the sashimi is burned on the grill. There is also beef tartare served in charred leeks and desserts which also have some elements cooked on charcoal, such as grilled banana cake, Trip to Cuba, and Pina Colada where the pineapple is grilled after being soaked in rum.

Inferno is not a pure Italian restaurant. The base is Italian but Andres put some of his South American taste on it and we also use our experience in Japan and other Asian countries to create a new flavour, which creates something new to try like Italian ramen, a seafood soup with coconut and lemon grass (Asian), the angel hair broken into it (Italian) and dry-aged grilled fish which makes it unique.

What kind of cuisine is your speciality?

This question is not easy to answer. My background is more in seafood since I opened my restaurant on the beach and ran it for 16 years in Italy. However, my experience goes from bakery to pastry to Michelin-star restaurants.

I spent years learning about fresh pasta, soup, base sauce, cutting, trimming, etc. I can only say my specialties are Italian food and I love Italian food as I love all the good food around the world. Many other old and new chefs can inspire you. Never stop absorbing as I said before: You know the day you start and you go on forever. That is the secret of good food.

What’s next for you and the restaurants you’re working in?

We have some new challenges coming up. It is a small plan so after all the fragments are clear and put it together, I will share a new concept. I would love to offer our customers the feeling of matching wine and simple food like our typical enoteche in Italy. Let’s see how to put together the ideas.

Where can our readers contact you, Inferno The Grill and Casa Alba Ristorante?

You can contact the restaurants via WhatsApp and Instagram below:

Inferno The Grill: +62 813-8883-6696 inferno.grill

Casa Alba Ristorante: +62 812-9516-2561 casaalba.ristorante

I always add some food cooked on charcoal. The smell of burning and the sound of fire gives a romantic tonality to the food once you serve it to your customer. Also, the taste of charcoal is easy to recognise so you can give a specific identity to your food from the first touch.

Indonesian Food – the Spice Islands

BY RICKER WINSOR

Fact: no country in the world has the variety of food that Indonesia has. There are 800 languages spread over Indonesia’s 17,000 islands. Each language represents a culture, a culture with its own special food. There are 30,000 species of spices in Indonesia! The more one thinks about it, the more amazing it is.

For those of us living in Indonesia, we have the culinary opportunity of a lifetime. But, for us expats, the picture is more complicated. For example, an American friend of mine has lived in Indonesia for 20 years and has never eaten the local food. For many, it is “too spicy”. Often, when my wife and I meet new Indonesian people, one of the first things they ask is how I like the food. “Can he eat it?” they ask. They are accustomed to Caucasians or “bules ” not liking their best dishes, the food that is so much a part of their lives. It brings a lot of smiles when my wife tells them I love the food.

I want my fellow expats to also enjoy this amazing culinary culture. One needs to be a bit courageous and also patient. Do you remember the first time you drank a beer? What was that like? Not so great if I remember right. Approach Indonesian food like that. Take your time; try small portions. There is so much variety you are sure to find things you like very much. Build on that.

Sambal is a challenge. It comes in “sedang ” and “pedas”, which means normal and hot. Many Javanese people like it the hotter the better. Not I, as I don’t want the heat to overwhelm the taste. But I have come to admire sambal and appreciate it fully. Sambal is made with a lot of ingredients, the most important being chilli peppers. It is a very complex and deep recipe. Some of the other ingredients are crushed garlic, shallots, lemongrass, limes, coconut oil, tamarind paste, salt, pepper, and sugar. And there is more to it, especially the fish sauce called terasi Terasi comes from small shrimps that are dried, soaked, and mixed into a paste. It is slightly fishy which can also be daunting to those not accustomed.

Despite being a food adventurer, some of the food was difficult for me and took me time to enjoy. But like many things in Indonesia, time and experience change us. There are fancy restaurants in Surabaya and we go to them occasionally for fish or for special Chinese dishes, but my favourite food is the very simple food, penyetan . We go to Mapan or Bu Kris, or Bu Rudi often and I order the same thing: tahu atau tempe dengan telur dan sambal (tofu, tempeh, egg on top of sambal). It comes with some eggplant, cabbage, and a few long beans as well, making it balanced and healthy.

Sambal is the key and one learns that it is different everywhere, as it is made at the restaurants and every restaurant has people making it in their own way. So my wife

and I talk and rate the sambal at different restaurants the way wine lovers compare wines. It is that refined and important. I was not keen on sambal, to begin with. It took time. And at first, even if you are willing to try, sambal can upset your stomach. But, little by little, we can adjust and then enjoy. Terasi was also difficult for me as I didn’t like the “fishy” taste. But now I like it and respect how it influences the whole sambal experience. Don’t reject; don’t give up. Keep trying and you will find the effort well worth it.

Two other dishes of prime importance here are Bakso and Soto Soto is basically chicken soup but Soto Madura is made with beef. There are many varieties of soto, more than I know. But we have our favourites and compare the soto we find in this warung or that warung in the same way we talk about sambal

Bakso is a favourite of mine. It is basically meatballs but there is nothing simple about the spices used or the varieties of bakso There are different ways to eat it and the meatballs are configured in different shapes with added layers of good things. Of course, we can add some sambal . I always want bakso with kuah Kuah is another very important taste experience. It is a soup made with normally beef- or chicken-base, but, as you might know by now, it is different in every place. We talk about and compare the kuah! I still remember the kuah at Mie Bandung in Bali where we ate often, a very simple place but the noodles were always cooked spot on and the kuah was fabulous. Nasi Padang, the food from Sumatra, is very famous. It is the food a lot of people think of when they think about Indonesian food, people in Europe for instance. The meal comes to you in about 20 small dishes all carried at the same time by a skilful waiter and set down for you to choose and eat what you want. It is very exotic and interesting, a thrilling dining experience.

At this point, however, when we go to Sederhana, a historic Padang restaurant in Surabaya, I know what I want and it is green chilli, rendang (slow-cooked spicy meat) and kentang (potato), and boiled pumpkin greens. Sounds simple but let’s not forget about all those spices mixed in. It is all eaten with glasses of hot tea to wash it down. Wonderful.

People in the west know very little about Indonesia – except Bali perhaps – but I am sure that will change before long. There are just too many good things here and the food is one of the most important. I sincerely think that Indonesian cuisine will be considered among the best in the world. In terms of variety, it has no competition.

BAKSO KUAH NASI BALI WITH SATAY AND SAMBAL MATAH

NASI PADANG

SOTO MADURA

TEMPE PENYET

Pizza Making with Michele Cuozzo of Mike Pizza

“ I did many other jobs besides working in the kitchen, since restaurants were an easy way to make money. People started asking me about my CV when I first arrived in Indonesia, which I didn’t have. I realised this could be a good future for me. I learned everything that I know now. I like it. It’s natural. But I wasn’t ready to open a restaurant yet,” enthused Michele Cuozzo, the founder and Executive Chef of Mike Pizza.

“Sometimes you’re scared about something. I worked hard for more than 10 years and everything came easy. A chef must know the ingredients they’re using. When a customer requests something you already know what to do.”

Who is Michele “Mike” Cuozzo?

My name is Michele Cuozzo, a born and raised Italian man turning 52 this October. I was born in a very small city in South Italy of 20,000 people, located 615m above sea level. My mom was a farmer, my father was a carpenter. They wanted me to study engineering but along the way, when I was 14, I dreamed of buying a horse. I ended up washing dishes in a restaurant for $20 per week. Funnily, I never ever wished to delve into the F&B field.

My uncle visited from Germany and invited me to follow him when I was almost 18. After a long car ride, I found myself working in a bar where I made pizza and German beer. There was a pizza chef from Italy. One afternoon, a thirsty young Michele saw pizza dough in a bucket; I took a piece and started making my own pizza while nobody was around.

I was called back into the F&B industry in Italy. I wanted to proceed with my diploma in civil engineering but I never finished it and even was enlisted in the army in Tuscany. Surprisingly, somebody opening a restaurant in Jakarta offered me a job as a pizza maker. I didn’t know where Jakarta was, so I went to the library, picked up an atlas, and was propelled by how far I would have to travel away from home. Finally, I stepped into Asia for the first time on 26th September 1994.

After six months, I backpacked around the archipelago and fell deeply in love. I got a job offer to Singapore where I stayed for one and a half years. Then Malaysia in 1996, and back to Singapore, eventually returning to Italy. I was “stuck” in Italy for 10 years because I opened Mike Pizza. Soon after, life in Singapore welcomed me back.

Fishing is my hobby – in the Sunda Strait and KarimunJawa – up to the point that I’d known fishing very well in Indonesia. Another hobby is photography; mostly producing analogue black and white photographs.

Meanwhile, travelling is my passion. A long time ago, I thought of traversing from Singapore to Italy by foot but because I was working, time was limited, so by bicycle was my next option. Alas, I bought a Vespa in 2016.

At the end of April, I will start my journey across Asia; Laos, Cambodia, Vietnam, and Thailand. Then I will go to Italy via India, Nepal, Pakistan, Iran, and Turkey. But this all will be done briefly where I take a flight with my Vespa for 15 days, then leave it there while I return to Indonesia.

Take us to the first time you learned how to make a pizza.

Honestly, pizza-making wasn’t very intriguing to me. I never aspired to be a chef, to begin with! I never helped my mother cook growing up. Instead, I would sneak in a bite of her cooking whenever she’d come out to the yard to get basil, for example. My mother made me the food so I know what I’m eating and what it’s supposed to taste like. I tried it in Germany out of curiosity, I guess. It just happened to me like that – fate.

What makes the perfect pizza? What’s your favourite?

The perfect pizza is the one you like. My favourite depends on the moment. One of

my favourites is the simple Neapolitan. I could go for a truffle or quatro formaggi pizza as well – it really depends on my pizza cravings. I believe we all touch, smell, taste, see, and even hear food – using our five senses.

You’ve joined several pizza-making competitions. Did they teach you anything?

I joined several competitions around Italy, winning second place. These competitions aren’t only my lessons. Everything –constantly learning, working hard, and practising – taught me to open up Mike Pizza. Pizza-making is not a job for me, it’s fermentation which is very important. It takes a minimum of eight hours to make pizza.

Briefly tell us about Mike Pizza. Why Mike if my name is Michele? Mike is my nickname because everybody outside of Italy pronounces it as “Michelle”, a feminine name.

Mike Pizza was established on 7th February 2002 after I returned from Singapore. I decided to open a traditional Italian pizza restaurant located in my hometown Sala Consilina, Salerno, Italy. The name, the logo and the sign are born from my experiences living in Asia and from the combination of colours that could not only attract the attention of customers but also can be easily remembered. We have been perfecting the recipes and baking techniques, selecting only the best ingredients available on the market.

Share some highly recommended dishes to try at Mike Pizza.

All! Try one dish at a time but not on the same day! The Mediterranean diet is believed to increase life expectancy and energy levels. So try it.

Why open Mike Pizza in Indonesia?

All my life I had been travelling around working. My father said: if the stone doesn’t settle in the river, it doesn’t become green. This means one has to settle in one place. I love Indonesia. I decided to rebuild the same Italian restaurant concept and rustic environment in Jakarta on 7th December 2020 since I have a better understanding of the Indonesian market now and it helps me a lot.

Why do people go to restaurants? Because we need interaction. Restaurants can’t only give good food and price, they need to portray a pleasant experience, treatment, music, ambience, and so on. Whenever a customer enters Mike Pizza, whatever they see around them depicts stories or philosophies. Call me superstitious – I believe meanings are behind motivation. An example is: When I want something, I will fight for what I want until the end, even in the worst-case scenario.

What’s next for Mike Pizza?

One Mike Pizza in Jakarta is enough. I’d like to expand more Mike Pizza in small cities in Java such as Bandung, Malang, and Magelang. Sources of fresh vegetables and seafood are within arms reach. I’ll be travelling around for quality control - of course, in my Vespa.

How can our readers get in touch?

Call our number at +622122718385, WhatsApp us to book a table at +628111137121, follow us on Instagram @mikepizza.asia, or visit our website at https://mikepizza.asia

Remittance App Recommended for Expats Living in Indonesia

With US$4.34 billion being sent overseas from Indonesia in 2021, there is a huge demand for remittance services from the country.

Whether you need to send money to family overseas or make international payments for services, it’s vital to use reliable and good-value remittance services.

Sending money from Indonesia

There is a range of services that can send international payments in Indonesia. It’s an important service that can help fund students studying in a foreign country, ensure you’re able to fund a bank account in your home country as an expat, and makes sure you can settle international invoices.

Indonesia traditionally receives more incoming remittances than it receives. By the second quarter of 2022, incoming cash flows amounted to $2.45 billion, up from $2.37 billion in the previous quarter, according to data from Trading Economics.

In recent years, there has been an increase in the number of companies allowing you to send money from Indonesia. In 2016, Flip was granted a trading license from Bank Indonesia and has been offering this service since.

Operated through a mobile app, with no branch visit required, anyone with a KTP or passport is able to transfer money from Indonesia to accounts internationally using Flip Globe.

Fees are generally Rp55,000 per transfer, depending on the receiving country. The increased integration into the global payments networks means that transfers can be completed in as little as seconds but shouldn’t take more than two or three days.

To use Flip Globe to make an international transfer, you simply need to:

1. Download the Flip app from Play Store or App Store

2. Choose the destination country and the amount you want to send

3. Enter the banking details for the recipient account

4. Pay Flip through – ATM, internet banking, mobile banking

Using e-wallets in Indonesia

Another in-demand financial service in Indonesia is e-wallets. By 2025, it’s expected that there will be 202 million e-wallet users in the country, with GoPay taking an 88 percent market share.

In 2020, $269 billion was spent through e-wallets in Indonesia. These mobile apps that allow for domestic cash transfers and to pay in-store and online have become an important element in the Indonesian economy.

Topping up an e-wallet can still be a challenge, especially if you’re a foreigner with limited banking service access in Indonesia. Apps like Flip allow you to top up your e-wallets through their app, meaning you no longer have to trade cash at stores or kiosks.

Economic integration for new businesses

Starting a business is challenging enough, getting set up for payment processing needs to be easy. With the evident growth in e-commerce with unicorn tech companies like Grab and Tokopedia, investors need to know their businesses can access these services.

The Flip platform offers companies seamless methods to send money both domestically and internationally, as well as accept payments, with their Flip for Business feature. This way, both domestic and international transactions are ensured to be safe and swift. Gone are the days of physically reaching out to banks.

Foreigners visiting Indonesia for a short- or long-term trip do not need to worry about their cash flow anymore. International money transfers and e-wallet top-ups for personal and businessrelated purposes have never been more secure and convenient with Flip. Download Flip now to reap the benefits for you and your business!

Indonesian Culinary as Seen through the Eyes of an Expatriate

BY DAVID NESBIT

Living in Indonesia for pretty much the entirety of the last three decades, it has been my pleasure to have experienced some of the most varied and finest culinary dishes the archipelago has to offer. I have enjoyed testing and tasting some foods I would never have dreamed of experiencing had I remained in my home country of England all these years, but at the same time, I have retained a fondness for food from “back home”.

Upon arriving in Indonesia all those years ago, the first things that struck me about culinary habits here were the fondness for rice, chilli, and other spices. Having a traditional Western palate, I have never really been able to learn to appreciate the flavourings of anything much stronger than a mildly spicey dish, but I do understand why they are so popular here.

Many times I have watched on in both admiration and bemusement as friends and family members devour a dish with relish, only for them to be covered in sweat shortly after tucking in. The spicier the dish, the more it is appreciated, it seems.

It is an undeniable fact that Indonesians certainly love their food, and in my experience, plans are often made for three or four meals ahead. For example, before I have even started on my breakfast at a weekend, my wife will often have announced plans for the remainder of the weekend’s meals, and sometimes will have even commenced preparing them. That said, there is nothing nicer or sweeter than waking up on a Sunday morning to the aroma of Indonesian food being prepared.

Personally, I have tried a variety of foods over the years, as I say, and have settled upon some particular favourites.

I think one of the most commonly known dishes throughout the nation is Nasi Padang. For the uninitiated, Nasi Padang is a wonderful hotch-potch of a meal, the ingredients of which can vary from person to person depending upon one’s choice and taste. Named after the city of Padang in the West Sumatra province where it is said to originate, Nasi Padang means ‘Padang Rice’ in English.

A generous serving of plain white rice is accompanied by a myriad of side dishes that the consumer chooses. These can include any or all of the following; rendang beef, jackfruit, chicken, eggs, cassava leaves, cow liver or brain, eggplant, stinky bean, shrimp, fish, catfish and so many others it’s impossible to name them all here.

The customer chooses what they wish to consume from the choices available and the other dishes are untouched and therefore uncharged. Indonesians will then usually mix all the ingredients on the plate and often eat the meal using their fingers.

Much as I personally love a nice plate of Nasi Padang, I have never quite gotten used to eating it by hand and so I still prefer to use cutlery.

Rice is, of course, a staple food and is consumed at least once daily by a large proportion of the population who enjoy it in a variety of ways. It can be consumed as a side dish alongside such main eateries as meat and vegetables, but can also constitute a meal in itself if fried. The Indonesian term for this dish is Nasi Goreng, which literally translates as Fried Rice.

Fried Rice is another simple enough meal that is popular with foreigners and locals alike and comes in numerous guises and variations. There is Special Fried Rice (Nasi Goreng Istimewa) – so-called due to its “special” ingredients of spices, sunnyside egg, satay and pieces of chicken; Salted Fish Fried Rice (Nasi Goreng Ikan Asin); Seafood Fried Rice ( Nasi Goreng Laut), or the wonderfully monikered, “Crazy Fried Rice” (Nasi Goreng Gila). This latter concoction is so-named due to its incredible spiciness which comes in three levels – “very hot”, “unbelievable”, and “what on earth were you thinking?”.

Away from rice-based dishes, there are other popular meals such as gado-gado, pangsit, and bakso Gado-gado is a meal within itself

which is on the face of it a little healthier than some of the rice-based ones previously described and in some quarters is actually described as a salad.

Although this description may be stretching matters a little, a good gado-gado does indeed include vegetables. These are normally supplemented with crackers, sliced

eggs and tofu. Peanut sauce is then usually added. This is a meal that I have learnt to enjoy, although I usually forgo the peanut sauce.

Pangsit is a food that resembles dumplings. It is minced meat that is wrapped in flour and then eaten in soup, usually. Also eaten with soup is bakso Bakso is literally a meatball and is usually made from a mixture of ground beef and tapioca flour. However, the meat used can vary and bakso made with fish, chicken, pork, or shrimp is not uncommon. Added to a bakso soup will often be such delights as noodles, rice noodles, tofu, and eggs.

Most of these foods described can be found in Indonesia in a variety of settings from five-star hotels to roadside stalls – or warungs – and so are priced accordingly.

In addition to these meals and side dishes, there are a lot of tasty snacks which are eaten between meals. Some of these include risoles; fried bananas; kripik - a type of chip or crisp which come in various flavours, the most popular being banana and cassava; rujak – a kind of salad made with seasonal fruits; and bakwan , which are Indonesian mixed-vegetable fritters.

One snack that we cannot leave off the list is tahu isi . This is a small-sized tofu offering filled with carrots, bean sprouts, and minced beef. The tofu is then deep fried with spices often included to the customers’ particular preference.

With such a wide range of food, meals and snacks to choose from in Indonesia, there is something for everyone, and as a result the constant battle of the waistline as we get older never truly abates.

There is nothing nicer or sweeter than waking up on a Sunday morning to the aroma of Indonesian food being prepared.

PANGSIT BAKSO (TWITTER: ARIFIN_ARIF90)

NASI GORENG GILA (TWITTER: PRASETYOH)

RISOLES (TWITTER: DRXMATLC)

Engaging and Intimate Gastronomical Downtime at Shu Cuisine and Bar

BY MIRELLA PANDJAITAN

while the bar and more dining tables on the right give off an intimate setting. Decide whichever suits your fancy!

Shu Cuisine and Bar has a casual ambience that encourages visitors to loosen up – or what kids nowadays say “chill”. It’s idyllic for togetherness whether it be hang-out sessions with friends, dates with lovers, quality family time, or business meetings fitting 45 pax including the bar corner and 55 pax for standing parties. The decor is highly influenced by modern Chinese traits with pops of black, red, and gold twinkling the space, giving a feel of opulence meets idle as dimmed yellow fluorescent lights set the mood to leave everything behind because you’re here to satisfy your tastebuds and soul.

Are you yearning to experience an exhilarating meal accompanied by fresh cocktails to colour your scrambling day in Jakarta? Indeed, a myriad of restaurants and bars are at your disposal. Rather than going FBI-mode on your socials, here’s a shortcut for you: Shu Cuisine and Bar.

Before I go on, I need you to be aware that the food at Shu Cuisine and Bar isn’t for the faint-hearted. Gastronomes, or food enthusiasts in general, have to be on their experimental A-game here. But please, don’t be discouraged! Jakarta is after all a oneof-a-kind foodie’s haven, serving all sorts of authentic international and local cuisines. You wouldn’t want to miss out, would you?

Fixed in the heart of Jakarta is the grandeur of the mall Plaza Indonesia. You’ll need to head up towards the fourth floor, then search for a Starbucks. Follow the boutiques across, you’ll find a corner of red walls. An automatic sliding door transports you into a whole new world; dozens of light bulbs hanging, glistening in the red and dark gold colours adorning the foyer. Accents of Sichuan heritage divide the space into the favoured tables by the glass windows showcasing Jakarta’s epic skyline on the left,

Challenge yourself with some spiciness!

I opted for a table by the window for a late lunch and some drinks. I was ready to relish a modern twist of authentic Sichuan cuisine made with the finest imported ingredients, prepared by the Sichuan native Head Chef. Communal eating is no stranger to Indonesians – it also reflects many Chinese cultural values. Sharing plates allows people to build social bonds in their community. Generous servings on the table provide a chance to prioritise others by serving them before oneself.

Accents of Sichuan heritage divide the space into the favoured tables by the glass windows showcasing Jakarta’s epic skyline on the left, while the bar and more dining tables on the right give o an intimate setting.

Start with the crowd-favourite, a massive serving of grouper with pickled vegetable soup. Its creaminess blends well with the generous amount of fresh grouper fish. Only two beef dishes are on the menu. Get the country-style stir fry beef. The tender, almost melting beef cuts are surprisingly not terrifyingly spicy – as long as you don’t bite the chilli. If you’re craving well-cooked pork, then order the sliced pork belly with spicy garlic sauce. Each bite is addictive; you’ll forget the spiciness.

Here comes the experimentation! The Sichuan-style BBQ grouper is a ride. You won’t need to worry about it getting cold as it’s plated on a dish warmer. So is the Sichuan mala fried chicken chilli sauce. Both dishes are on a relatively higher scale of spiciness for those not used to consuming chilis. I couldn’t contain the heat. The endearing Sichuan-style fried cabbage, however, was a worthy complement and balanced those dishes.

House cocktails pairing breezes those two dishes as well. I ordered a couple of the signature cocktails: Madame Soong Mei-

Ling and Crouching Tiger. After each bite of the BBQ grouper, I sipped on the Madame Soong Mei-Ling – unusual dry gin, lemon, black pepper extract, saline, and yuzu honey citron. When that was swiftly finished, I turned over to the Crouching Tiger –activated charcoal, fresh lemon juice, dry gin, melon liqueur, gome, and honey aloe vera tea. One word: Satisfying! I’ve only tried two out of the seven signatures but I can sense the well-blended freshness that doesn’t take away the dishes’ flavours.

Other delectables on the menu such as the pigeon truffle, roasted duck truffle, and roasted chicken are only served on weekends due to their preparation time. Shu Cuisine and Bar doesn’t mess around with quality.

Downtime drinks

I decided to dwell a little longer here. All types of alcohol are available, including spirits, wine, and beers. You can always try the other signature cocktails, or have a classic cocktail, but Shu Cuisine and Bar has an irresistible offer of “Pay 2 Get 3 Breeman Craft Beer” from 3 to 10pm throughout the week. I moved over to the bar corner for a more harmonious energy while indulging in both the light and dark variations.

Jakarta’s skyscrapers started to dazzle. Conversations soon will subside as you and your party sing along to live music and DJ performances before this one-stop entertainment hub closes at 10pm. Open from 11am, you can absolutely book special occasions lasting through to midnight.

Shu Cuisine and Bar’s food starts from Rp78,000 onwards, while the signature cocktails are Rp138,000 and the classic cocktails are Rp148,000. Engaging and intimate downtime is for you to reap here. Will you join me on another gastronomical experiment?

Plaza Indonesia, Jl. M.H. Thamrin No.Kav. 2830, RT.9/RW.5, Menteng, Central Jakarta +6281367002088 shucuisine_official

SHU CUISINE AND BAR

Fiction and food are bound physically and culturally. While the former is seen through how the characters in fiction consume and enjoy food, the latter is visible through the characters’ ways of constructing their cultural identity and the life principles by way of food. Local, traditional, and modern culinary treasures build the image of cultural figures and landscapes in literary works.

In literary and culinary studies, food serves as a means to grow the characters. The local and national identity of characters is marked by their attitude to preserve either local or national fares through cooking, serving, and indulging in the pleasure of food. In urban and metropolitan-themed fiction, for example, various fast foods might represent the characters’ lifestyles as modern and cosmopolitan. In Indonesian fiction, the study of culinary literature is mesmerising, as culinary issues are integrated with themes of fiction such as novels or short stories.

In “Pulang ” (literally meaning “going home”), a novel published by KPG in 2012 by Leila S. Chudori, for example, the culinary world plays a momentous role because the novel deals with the lives of Indonesia’s political exiles in Europe, especially Paris, which cannot be separated from the traditions of their motherland. Indonesian cuisine is the way they bond with their land of birth and the country where they’re exiled, and revive memories and nostalgia of their hometown. It is widely expressed along with the country’s other cultural arts such as puppets and traditional songs. The exiled character’s love and longing for Indonesia — like Dhimas Suryo in the novel, who married a French woman named Vivienne — is distinct as he is habituated to taking in and cooking typical Indonesian food.

In the context of cultural identity construction, the exiled character seeks to maintain their identity and culinary taste by opening an Indonesian restaurant, Tanah Air, – homeland – in Paris, serving Indonesian specialities such as yellow rice, dry tempeh, yellow fried chicken, spicy sliced potatoes, beef rendang, fern curry, and anam curry. In the midst of European cuisine and western life, the exiled characters described by Chudori are determined to practice Indonesian tradition. The unsparing struggle of the 1965 political exiles in the face of the New Order regime gets heavier in Paris as they must pay more to buy spices such as red chilli, onions, turmeric, ginger, lime leaves, and garlic – it is not easy to get the ingredients.

Culinary Delight in FICTION

BY DONNY SYOFYAN

Chudori shows the negotiated identity thanks to cuisine as a girl of Indonesian-French descent named Lintang, the daughter of Dhimas Suryo and Vivienne, when she said, “Un très bon plate, Ayah! ” (“Very yummy, daddy!”) when she enjoyed the Indonesian speciality Dhimas cooked.

Western superiority — which is still inherent among western people by deeming eastern culture as inferior — has been dismantled in this regard. Furthermore, Dhimas shows how he excels at concocting seasoning for Indonesian recipes by prohibiting Vivienne from fiddling with spices.

Indonesia’s identity displayed by the exiled Indonesian character related to spice stuff gives the impression that cultural practices require the knowledge and habits of cultural actors with strong Indonesian roots. It is even narrated that Dhimas used a ulekan (mortar) sent from Indonesia to prepare the seasoning. The culinary representation is so significant overseas that Chudori emphasised in her novel, “Restoran Tanah Air adalah duta kebudayaan di Paris yang sesungguhnya,” (Tanah Air restaurant is a real cultural ambassador in Paris).

If “Pulang ” accentuates how cuisine develops the cultural identity of the characters, Damhuri Muhammad’s short story, “Lelaki Ragi dan Perempuan Santan” (literally meaning “boy of yeast and girl of coconut milk”), published in Kompas daily on 29th September 2013, can be used as an example of fiction using culinary treasures as a metaphor that animates the story.

It tells the dynamics of a young couple beautifully metaphorised through a typical West Sumatran food called lemang-tapai (sticky rice cooked in bamboo served with fermented cassava), which needs to be eaten together. The “lemang ” philosophy deals with transience, while “tapai ” represents immortality. They will complement each other if the two are combined. The young man in this short story chooses to be faithful in waiting for the girl he adores, who always sends him lemang-tapai

This choice symbolises loyalty and an eternity of love. The young man ignored the potato curry delivery, epitomising other girls’ proposals, as Damhuri asserted in his short story, “Kuah yang kental, kentang yang kempuh sempurna, bagai mencerminkan kesungguhan niat dan ketulusan perasaan keluarga yang hendak beroleh menantu ,” (The thick gravy and fully cooked potatoes are like reflecting sincere wishes and pure feelings of a family in want of a son-in-law). Seeking out the very meaning of local cuisine carried out by Damhuri further beefs up the aesthetic aspects of the short story.

The metaphor of a “boy of yeast” and a “girl of coconut milk” reaches its culmination when yeast and coconut milk are associated with a rift in the young couple. The girl left after getting a job, which is still in the culinary field, as a restaurant cashier. She ended up marrying her superior without telling the young man who was faithfully expecting her. Lemang cooked with coconut milk portrays mortality, even betrayal, by the girl.

The yeast, which is a compulsory ingredient for making tapai – the more it is cooked the sweeter it tastes –typifies the identity and loyalty of the young man falling in love with the girl. He has decided to remain single till the end, rendering his mother to reckon that her son is still harbouring feelings of love for the girl. He never gets exasperated that the girl actually makes a run.

The culinary trope in Damhuri’s short story thus has a crucial role, not only in compounding aesthetics and storytelling techniques through food image-themed characterisation, but also in moving plots and presenting conflict in the short story. Given its deep-rooted cultural phenomenon, Indonesian food or archipelago flavour has turned out to be a creative source of writing that further aggrandises the identity of Indonesian fiction.

The writer is a lecturer at the Faculty of Humanities, Andalas University

"PULANG" BY LEILA S. CHUDORI

Indo-Indian Food Connections

BY PRAMOD KANAKATH

Language is the essence of culture. This saying has been around us from time immemorial. Ever since the birth of civilisation, we have been using speech as one of the best agents that shares and promotes the understanding of cultures.

However, cultural identity might have been realised in physical forms from a long time ago, such as through the food people eat. This is indisputably true in our times when travel has made people identify cultures, regions, and ethnicities based on the cuisines that cross the seas and the oceans. Food has been very much part and parcel of our travel itineraries and most of us get influenced by palate varieties when travelling the globe. We influence and get influenced in a tantalising culinary world, enabling us to establish strong connections by flaunting curious pots of similarities.

When a Malayali (someone who speaks Malayalam) trader from the southern Indian state of Kerala took his paratha (spelt Prata in Southeast Asia) making skills to a new form and introduced something called mutabbak in a Middle Eastern country, he must have hardly imagined his invention’s successful journey to Southeast Asia. It is martabak as we know it today in countries like Malaysia, Indonesia, and Singapore.

Though you will not get to taste or even hear the term martabak in India, the crispy, stuffed pancake with egg and vegetables steals the limelight in the Indonesian street food scene. Martabak is said to have been introduced to the Malay peninsula by Indian Muslim traders. The other variety, martabak manis (sweet martabak) is something that was born out of the original martabak , martabak telor.

When we talk about martabak, we cannot eschew its parent dish – paratha . Called roti canai in Indonesia, the dish comes in the same taste as you can get in India. The variety served in Southeast Asia might be slightly smaller than the one in Kerala. The intricate layers might also be missing, but the flavour and the taste are just as irresistible. So is the chicken curry with which roti canai is served. Roti canai and kari ayam (chicken curry) are usually seen on the menus of restaurants serving Peranakan cuisine. Just like martabak, the dish comes in various flavours, including thin, fluffy, pancake-styled ones stuffed with strawberry, chocolate, srikaya or other locally popular sweet items.

It is difficult to get insights into the nomenclature of food that are results of influence. The similarities and differences in taste and the differences in names could be a very interesting subject for research, but concrete answers are rarely possible to find. The invention of mutabbak out of paratha and paratha’s appearance as roti canai are only a handful of examples among scores or even hundreds of other dishes that present similarities and differences when introduced from country to country.

Food has been very much part and parcel of our travel itineraries and most of us get influenced by palate varieties when travelling the globe. We influence and get influenced in a tantalising culinary world, enabling us to establish strong connections by flaunting curious pots of similarities.

A curious case is the curry puff. The curry puff used to be sold by many households in Singapore and Malaysia and is still a hot favourite among snacks in these countries and parts of Indonesia. The origins of the spicy snack are a bit complicated. There is an Indo-Chinese combination that harmoniously stir the ingredients and the texture of this gastronomic delight. It has a bit of the British Cornish pasty and the Portuguese empanada, but is very much a cousin of the Indian samosa in its filling of curry-flavoured potato and chicken. When fried with blistered outer layer, the Chinese have a partial claim to its ownership too. The snack chain, Old Chang Kee, has made it popular in different parts of the world.

When the Indian traders reached the shores of Indonesia sometime between the 1st and the 5th century AD, their first port of embarkation was Sumatra. Thus, Sumatra became the gateway for Indian cuisines to make their further journey into the archipelago. One dish that many would like to talk about while mentioning Sumatra, is Rendang. The Indian curry is thought to be the precursor of rendang as a combination of meat and spices prepared in India had a close affinity to the taste of rendang. This affinity can safely be extended to the popular Nasi Padang, the soul of the

Minangkabau culinary tradition. With its choice of curries and spice-filled eggs and seafood, a typical Nasi Padang feast can be compared to a non-vegetarian Thali meal in India.

The food connection talk gets even more curious as we begin to munch lesserknown items. Two snacks that have caught me by surprise after I stumbled upon them in Indonesia are kembang goyang and ampyang. Both exist in the archipelago in the same form and taste as they can be seen in South India. Achappam, which is a Dutch influenced delicacy prepared by Syrian Christians in Kerala, travelled to different parts of Southeast Asia as part of trade relations. Though it is not very easy to find this in urban areas in Indonesia, it continues to be sold in villages. That holds good for ampyang, a peanut and palm sugar mixture, known as kappalandi mithayi in Kerala. Ampyang produced in Yogyakarta adds ginger to spice up the taste and stays true to rustic palates as it does in South India.

The list goes on with more lesser-known, but tasty and worthy snacks and drinks that have stood the test of time – putu , teh tarik and so on….

CURRY PUFF

ROTI CANAI

RENDANG

KEMBANG GOYANG

Unlimited Dim Sum for Brunch at Bai Yun Restaurant, The Apurva Kempinski Bali

BY MIRELLA PANDJAITAN

Weekend brunch is picking up more steam. The convenience of people sleeping in and then gathering with friends and family over a variety of comfort foods for everyone to indulge in is a win-win scenario.

Bali probably has one of the trendiest brunch scenes in the country. Endless brunch offers in cafes, restaurants, and resorts can be overwhelming to a local resident, let alone a tourist who’s only visiting for days. Rather than listing them, I’d like to turn the spotlight on a weekend Dim Sum Brunch. Some gastronomes suppose that dim sum inspired the whole notion of “brunch”, the combination of breakfast and lunch as one massive midmorning meal.

Behind the honourable spotlight is Bai Yun Restaurant at The Apurva Kempinski Bali. What could possibly be exceptional about this Dim Sum Brunch? Bai Yun serves 31 varieties of dim sum, including vegan and gluten-free options that are served during the Dim Sum Brunch. Now that is a brunch affair.

The Apurva Kempinski Bali is the personification of the island’s beachfront luxury, catering to business and leisure travellers. Let’s start navigating from the majestic lobby. Make your way to the right part of the grand space, passing the reception table. Walk towards the openair hallway where Nusa Dua’s coastline is on your left and Bai Yun is on your right. There’s no chance to miss it as a smiling attendee is in front of the heavy, dark door. “Good afternoon, welcome to Bai Yun Restaurant,” she softly greeted me.

Bai Yun translates as “white cloud” in Chinese Mandarin. Hot pots generate heat, resulting in steam floating high which resembles white clouds. Unfortunately, the clouds were bleak outside this Sunday, but as soon as I entered, I saw luminescent “bai yuns”.

I wasn’t the only one hyped for this Dim Sum Brunch. Up to 130 seats can be filled

here. Its look is well contrasted. The walls are black but are enlivened very subtly. Black carved wooden separators ping natural light that surroundis the restaurant. Then, there’s the nude-coloured, patterned rug. Flowers in striking purple and red as well as glossy ornaments adorn several corners. Some tables are covered in satin black tablecloths, yet they still contrast with the pearly white plates and bowls atop.

Comfortably seated before a glossy black spinning round table, the waiter explained how this brunch works. There’s only one menu and it’s unlimited. Thank God I already instilled in my mind to be prepared for a feast!

My dietary restrictions were asked, to which I answered pork. Alternatives will be plated so no one misses out on anything. I spoiled my dim sum escapade with a classic pairing of hot Chinese tea. According to some scholars, dim sum is intrinsically related to the Chinese ritual of yum cha, or sipping tea. Teahouses sprung up to serve weary travellers across the renowned Silk Road. Yet, the culinary art of dim sum took a few more decades to establish.

Cabbage vermicelli sesame dressing, bitter melon black bean sauce, pickled cucumber Szechuan style, and braised cashew nuts composed the entree. While waiting for the chef's signature selections of steamed and deep-fried dim sums, you can customise your sauce the way you like it – spicy or mellow.

Everybody at the table gets a piece of the chef's specialities, that come in gradually. First were the Chinese congee and the ginger herbal chicken soup. Chef Ho Weng Kit, the award-winning chef behind the restaurant’s delectable cuisine, shared, “Side dishes such as congee, crab meat soup, and vegetables will complete the Cantonese experience. It is truly important for us to constantly elevate the dining experience offered at our restaurants.”

Soon after, the stars of my day were meticulously placed. Under steamed ones were the prawn har gow, chicken feet, chicken roll with oyster sauce, beef meatballs, lor mai gai, and beef substitutes for pork bites. The second round of chef specialities rolled in, such as roasted duck and kailan in garlic sauce.

Take your time, there’s no need to rush! Brunch is after all the act of assembling for a mouthwatering meal together, and this signifies importance in many cultures. This is especially true with a dim sum brunch; the act of sharing favoured dishes that were meant for sharing.

The deep-fried ones made their way to cover the table entirely. There were chicken dumplings, garoupa spring rolls, XO chicken tofu skin, vegetable spring rolls, fried tofu Szechuan style, and lo bak go. Order a second round – and if you dare a third one and so forth.

Just when I thought dessert was approaching, the waitress informed me, “We will be serving seafood fried noodles, soft shell crab with salted egg, and black pepper wagyu beef momentarily.” More? I thought. I could barely go on at this point!

Compliment your plate with mushroom shumai, fish cake Thai style, chicken mushroom shumai , and spicy tofu skin crab stick. You can opt for sweets such as custard buns, mantau , and chocolate buns. But I was ready for dessert. There’s the silky almond pudding, the authentic Chinese chrysanthemum jelly, guiling gao, and ice cream. The waitress recommended the jelly to close off my authentic Chinese escapade.

Everything I’d consumed had authentic Cantonese flavours. If you’re unsure of what that is, Bai Yun is set to be your blueprint. Steam floated up from every plate which immensely depicts white clouds, thus it’s not merely the hotpots. The soft dim sum melted each flavour easily in my mouth, while nothing was too oily from the deepfried selections.

Bai Yun Hotpot is the perfect place for casual dining and social gatherings. This restaurant serves an authentic Chinese hotpot, dim sum, an array of refreshing creative mocktails and cocktails crafted using Bai Jiu – the finest Chinese liquor – as well as other specialities that are suitable to celebrate all occasions with family, friends, and colleagues.

Anyone who yearns for an authentic Chinese dining experience is embraced. The Dim Sum brunch is available every weekend from noon to 3:30pm, starting from Rp468,000++ per person. Stop by again to relish in their signature hotpot soup bases of herbal chicken, pork ribs, and vegetarian dishes complemented with high-quality meat and seafood selections ranging from Rp588,000–999,000++. Bai Yun celebrates Southeast Asia’s culinary identity in light of the Powerful Indonesia campaign this year, which highlights the taste of Peranakan cuisine every three months. Furthermore, the younglings get specialised dishes with prices starting from Rp188,000++

Having experienced Bai Yun’s culinary flair and style, it was indeed tantalising for my tastebuds. Glory in the rest of the day at the resort’s family pool, fun water slides, and beach facilities. I was one of the many flocking to the beach once the sky turned clear and blue. I’ll absolutely make my return soon for the other form of bai yun , the hotpots.

Jl. Raya Nusa Dua Selatan, Sawangan, Nusa Dua, Bali +6281138807788 (Culinary Concierge)

baiyunbali

restaurants.bali@kempinski.com

https://www.kempinski.com/en/theapurva-kempinski-bali/restaurants-bars/ bai-yun

BAI YUN RESTAURANT, THE APURVA KEMPINSKI BALI

Tips on How to Choose the Best House Removal Company in Indonesia

House Removal Company for Relocation Moving countries is a big deal and you are probably in the midst of searching for the what-to-do and what-not-to-do when it comes to relocating.

One of the things you may need is a house removal company in Indonesia. But, what exactly is it? Let us explain.

What is house removal and where can you find an international removal company in Indonesia? House removal is a service that eases the stresses of moving. A house removal company in Indonesia will assist you with packing up all your things for you to move into your new home.

House removal can be a part of a service that a relocation company, such as Crown Relocations, offers – the service offered will largely depend on your needs, as well as your budget.

Similarly, while some removal companies in Indonesia will just unload the boxes at your new home, others (such as Crown Relocations) will help you unpack and settle in your new house.

Now, how do you choose a house removal company in Indonesia?

Whether you are moving locally or internationally, there are removal companies that cater to this. So, here are some tips to help you choose the right removal company, as well as an international house removal or international removal company.

Tip 1 – Find a removal company with storage facilities

When it comes to moving furniture, you might need to store it somewhere as you settle into your accommodation – this is why Crown Relocations has both short- and longterm options for furniture storage. We have over 200 stateof-the-art warehouses across 60 countries that are built to a high specification to guard against fire, pests, water, and theft. These storage facilities are also climate-controlled, gated, and backed up with 24-hour patrol staff.

Tip 2 – Choose a house removal company that can help you pack

There are small little rules to packing that make moving much easier, such as wrapping fragile items and labelling each box accordingly, among others. As part of Crown Relocations’ services, they offer packing services as well and handle them with utmost care. The packing teams are experts in packing, and they also use specialised packing

materials to make sure your items are properly taken care of. Every packed item is meticulously labelled and numbered to match with the packing inventory – a colour coding system is used to ensure you know which package goes into each room.

Tip 3 – Make sure there is a dedicated person to manage your queries

To avoid any unnecessary or frustrating back-and-forth, find a company that assigns a designated specialist to your moving case. Here at Crown Relocations, a dedicated Move Manager will be assigned to each client. The dedicated Move Manager advises, supports, and updates customers at every step – from pre-move planning to settling into the new home.

Crown Relocations have services for everything required when uprooting from one country to another. Crown Relocations is one of the best international removal companies that covers everything from start to finish, including searching for a home in your destination country, immigration services, school search for your kids, transit protection, destination settling-in, intercultural training, language training, pet relocation services, and of course, secure storage for all your items.

All you need to do is head to its website here, state your details, what services you will need, and a relocation specialist will contact you with a quote. Alternatively, WhatsApp chat with one of the relocation specialists to get more details instantly. With that, they are ready to help you start the next chapter of your life!

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Contact us: E-mail

jakarta@crownrelo.com

Culinary Delights in Bali

BY POLLY CHRISTENSEN

Bali is famous for its stunning beaches, rich history, and vibrant culture. However, what sets the island apart from other tourist destinations is its unique cuisine.

A blend of Indonesian and Indian cuisine with a touch of Chinese and European influences, the food in Bali is characterised by its strong flavours, aromatic spices, and fresh ingredients. Balinese cuisine is diverse, and it varies from region to region on the island. In this blog, we will explore the variety of Balinese cuisine in more detail.

NASI CAMPUR

One of the most popular dishes in Bali is Nasi Campur. The dish consists of a bed of steamed rice topped with various side dishes, including vegetables, meats, and sometimes seafood. The side dishes can vary depending on the region, but some of the common ones include fried tempeh, tofu, chicken, beef, and fish.

One of the best places to try nasi campur is at Warung Wardani, located in Denpasar. This small restaurant has been serving Nasi Campur for over 30 years, and it has become a favourite among locals and tourists alike. The dish is served with a variety of side dishes, including chicken, tofu, vegetables, and a spicy sambal sauce.

BABI GULING

This famous traditional Balinese dish is often served during celebrations and special occasions. Babi Guling is made by roasting

a whole pig on a spit over an open flame. The pig is stuffed with a mixture of spices, including garlic, turmeric, ginger, and lemongrass, giving it a unique flavour. It is usually served with steamed rice, vegetables, and a spicy sauce.

If you're a fan of pork, why not try babi guling at Ibu Oka, located in Ubud? The small warung (local eatery) has gained a reputation for serving some of the best babi guling in Bali. The dish is usually served with rice, spicy vegetables, and a variety of condiments such as crispy pork skin. Just be prepared for a potentially long queue, as the warung can get quite crowded during peak hours.

LAWAR

Lawar is a popular Balinese salad that is made with a mixture of chopped vegetables, grated coconut, and minced meat or seafood. The dish is often served with steamed rice and is seasoned with a blend of spices, including chilli, garlic, and shrimp paste. Lawar is available in different varieties, depending on the type of meat or seafood used.

One of the best places to try lawar is at Warung Mina, located in Sanur. Serving lawar for over 40 years, the restaurant is a calm and comfortable venue with a varied food menu suitable for a get-together with family. The dish is available in different varieties, including Lawar Ayam (chicken lawar), Lawar Kambing (goat lawar), and Lawar Udang (shrimp lawar).

SATE

Sate, or Satay, is a popular Indonesian and Balinese dish that consists of skewered meat that is grilled or barbecued. The meat can be chicken, beef, pork, or even goat, and it is marinated in a mixture of spices and herbs, including turmeric, coriander, and lemongrass. Sate is usually served with peanut sauce and steamed rice.

One of the best places to try sate is at Warung Sate Plecing Arjuna, located in Denpasar. The local dish is served with a variety of meats, including chicken, beef, and pork, and it is grilled to perfection. The peanut sauce is made with roasted peanuts, chilli, garlic, and other spices, giving it a spicy and savoury flavour.

BEBEK BETUTU

A traditional Balinese dish made with a whole duck that is marinated in a mixture of spices, including turmeric, garlic, ginger, and chilli, and then wrapped in banana leaves and roasted for several hours. The slow roasting process ensures that the meat is tender and flavourful. Bebek betutu is often served with steamed rice and a side of vegetables.

One of the best places to try bebek betutu is at Warung Bebek Betutu Pak Sanur, located in Sanur. The restaurant is a must-visit for those who want to experience traditional Balinese cuisine. The place is crowded and it is quickly sold out. Tables and seats are modest, but that is not important because you'll forget all of those once your food arrives.

SOTO AYAM

Soto ayam is a popular Indonesian soup that is made with chicken broth, rice noodles, shredded chicken, and a variety of herbs and spices, including lemongrass, garlic, and ginger. The soup is often served with a boiled egg, fried onions, and crispy crackers. One of the best places to try soto ayam is at Warung Soto Ayam Madiun Pak H. Sadi. This popular eatery is located in Seminyak and is known for its delicious Soto Ayam Madiun, which is a version of the dish that originated from Madiun city in East Java.

SAMBAL MATAH

Sambal matah is a popular Balinese condiment known for its fresh and vibrant flavours. It is made from a combination of finely chopped shallots, lemongrass, chilli peppers, kaffir lime leaves, and shrimp paste, mixed with a drizzle of lime juice and a sprinkle of salt. The result is a sweet, sour, and spicy sauce that is perfect for pairing with grilled or roasted meats, such as chicken or pork.

The shallots provide a sweet and slightly crunchy texture, while the lemongrass and kaffir lime leaves add a citrusy flavour and aroma. The chilli peppers provide a spicy kick, and the shrimp paste adds a rich umami flavour to the sauce.

BALINESE FRUITS

Balinese fruits are known for their unique and exotic flavours. Some of the most popular fruits found in Bali include mangosteen, rambutan, durian, and salak (snake fruit). Mangosteen is a sweet and tangy fruit with soft white flesh, while rambutan is a spiky red fruit with sweet and juicy flesh.

Durian is a pungent fruit with creamy and custardy flesh, and snake fruit has a crunchy texture and a slightly sweet taste. Salak, also known as snake fruit, has a rough, scaly skin and a sweet, slightly acidic flavour.

Whether you are a local or a tourist, exploring the various dishes of Balinese cuisine is a must. It is a unique culinary experience that will leave you wanting more. So, if you are planning a trip to Bali, make sure to try some traditional dishes and experience the true taste of Balinese cuisine.

NASI CAMPUR BALI (© DANIEL FOOD DIARY)

SAMBAL MATAH

LAWAR SALAK

Pempek, Palembang’s Iconic Food

BY RAZI FARUQI PASHA

When you come to Palembang, you should never leave the city before tasting pempek. Don’t go home unless you bring some packs of pempek, either!

I lived in Palembang for almost 20 years. Pempek is like our main dish at every meal; breakfast, lunch, and dinner. The “cuko ” flows in our blood. Pempek is synonymous with Palembang so it is no wonder Palembang is called “The City of Pempek”. If someone comes to Palembang, they will be served pempek, either the homemade or the restaurant version. This food can be found everywhere and has become the most searched food around the city. You can find this in food stalls, street vendors, and restaurants. With its variants, you can taste the food as a snack or a main course. It’s all your choice.

Pempek is a popular street food that is originally from Palembang, South Sumatra and has spread not only around Indonesia but also throughout the world. Recently, this food has been awarded the fourth best-rated seafood dish in the world by Taste Atlas.

Pempek is a traditional fishcake, made of boneless ground fish meat and tapioca flour which is shaped into various forms such as balls, cylinders, or flat patties. This dish is versatile and can be enjoyed in various forms and with different fillings. Whether you prefer it in a ball or cylindrical shape, with or without an egg, there is a type of pempek that will suit your taste buds.

The kind of fish meat influences the quality of pempek. Various kinds of fish meat can be used to produce pempek, such as tenggiri (wahoo fish) and ikan gabus (snakehead fish). However, the best pempek is made of belida (featherback fish). This kind of fish is quite scarce so it makes the price sky high.

Although made of fish, pempek only tastes a little fishy. It tastes savoury and umami. Pempek can be cooked by boiling, steaming, or frying to make the texture pretty chewy. However, people sometimes add a little cooking oil or wheat flour to improve the texture and make the pempek less chewy.

Tasting pempek is not complete without cuko, a dark-brown sauce that is sweet, sour, and spicy. Some people eat pempek by dipping it into the cuko. However, Palembangese people will also slurp cuko

Pempek has a lot of variants with different shapes and fillings, such as:

• Pempek kapal selam (Submarine pempek): This type of pempek is the biggest one. It has a boiled egg inside and is shaped like a giant submarine.

• Pempek telur kecil (Small egg pempek): This pempek is a smaller version of kapal selam.

• Pempek adaan: A pempek shaped into small balls.

• Pempek lenjer: This pempek has a soft, spongy texture and is cylinder-shaped.

• Pempek kulit (Skin pempek): This type of pempek is made by wrapping a thin layer of fish skin around the fish mixture.

• Pempek keriting (Curly pempek): A type of pempek whose dough is shaped into a small noodle ball.

• Pempek panggang (Toasted pempek): This pempek is shaped like a patty and filled with ebi (small shrimp).

Pempek is not only tasty but also has a number of health benefits. Since it is made of fish, this Palembangese local dish contains a lot of protein and omega-3 fatty acids, both of which are indispensable for heart and brain health. Because tapioca flour is gluten-free, pempek is a good option for gluten-intolerant people, as well.

All in all, pempek is a distinct and delectable Indonesian fishcake that has grown in popularity both locally and internationally. Its chewy texture and flavourful sauce make it a favourite among street food enthusiasts. If you ever visit Indonesia, make sure to try pempek; it is a great way to sample the country’s diverse culinary traditions. However, to taste the original pempek that will certainly blow your mind, you can only do so in Palembang.

Making Real Estate Investments in Indonesia

So, you want to invest in real estate in Indonesia? How do you do that safely, enjoyably and without being hassled into buying something you’re not completely happy with? Buyer’s remorse is the last thing you want to be feeling.

CHOOSE A PROFESSIONAL AGENCY

You might ask yourself where to begin, and where to start looking. The easiest answer is to go online and do your research, but there will come a point when you’re going to need more than a Google search for properties that take your fancy. You’re going to need a professional real estate agency or agent.

But there are so many to choose from, how do you know if you’re getting the best of the bunch? Does it really make a difference that they appear at the top of a Google search? Well, it helps if they’re up there, that’s for sure, but that could be the result of an inflated marketing budget rather than the customer experience. And that’s the point really, your choice should be based on how they personally work with you, and whether you feel they are answering the questions you need to be answered. When asking for advice about location, for example, do they have sufficient knowledge regarding the surrounding area and why or why not it would suit you? Not them or their commission. You

When presented with a budget, preferred location, and your lifestyle preference, do they present you with a menu of listings you can take a look at and help you through the process? Think of it this way, an agent should act like your personal guide in settling on a property of your choice.

CHOOSE AN AGENT THAT SUITS YOU BEST

Once you’ve identified an agency you feel comfortable with you’re going to have to deal with an agent. This could be good or it could be bad. It depends on the agency, but as a general rule of thumb, an agent is representative of the agency’s integrity, ethics, and standards.

BUT IS THE AGENT OR THE AGENCY THE

BEST FIT FOR YOU AND YOUR NEEDS?

Don’t be pressured into making decisions you’re not 100 percent comfortable with. There are dozens of agencies to choose from and you shouldn’t feel bad about rejecting one because you just didn’t feel it; whatever it may be.

It’s critical you feel comfortable with the agent you’ve chosen to work with. There has to be synergy if you want to achieve the goal of finding what you’re looking for as quickly and as seamlessly as possible.

Look for agents and agencies that give you advise and point you in the right direction, especially when it comes to price ranges, locations, and ownership structures. They should be listening to your needs and concerns more than their craving the commission on a sale.

Ask friends about their experiences and feelings, follow blogs, join forums, and ask questions. If everyone is saying the same thing about a particular agent or agency, then chances are there’s truth in the compliment or the complaint.

DO YOU FEEL WELCOME?

Let’s say you’re looking for a place in Bali. Google will deliver pages and pages of results for “Bali property”, ”Invest in Bali”, ”Villa for sale Bali” and the like but the proof of the pudding is how these agencies respond: Is it quickly? Is it automated? Is the email personal and not just a cut-andpaste? How does the receptionist answer your phone call? How are you dealt with when you walk in? Do you feel welcome or not?

The bottom line is do you think they are professional enough to be trusted with your money?

NOBODY WANTS A LEGAL NIGHTMARE

At some point, you’re going to have to deal with the legal side of things. Choosing a notary or lawyer is never easy, especially as some tend to operate in a decidedly grey area. Always double-check, and then check again before engaging with a lawyer or notary to represent you. Again, talk to friends, read blogs, and ask questions.

A lawyer can be used in any transaction to secure your rights as a buyer and it is

recommended. However, it might not always be necessary, for example, the transaction of a normal lease transfer or smaller purchases, which can be handled by a notary. In any event, your real estate agency or agent should always offer you alternatives and be upfront about the whole thing.

THE TRANSACTION PROCESS

Once you’ve chosen an agent which you’re happy with, and they’ve done their job to find your perfect property, and once the price has been agreed upon and payment terms have been established, you should always be presented with a Sale and Purchase Agreement ( Akta Jual Beli) or a Letter of Intent/ Offer to Purchase, which needs to be signed by both the seller and the buyer.

In these agreements, the conditions of sale should be clearly laid out and you should be able to understand them. For example, there should be clauses relating to the deposit and where it needs to be sent; are there any tax commitments that need to be paid? Do you need a land survey? If things aren’t clear ask questions and make changes. A good agent or agency will be the one that makes you feel safe and can be trusted to have your best interests in mind throughout this entire process.

The usual practice in Bali is that the buyer secures the terms of the deal by depositing a down payment of the agreed purchase price to be held in an Escrow Account with either his or her notary or the real estate agency while the notary conducts Due Diligence. This down payment is often 10 percent of the agreed price.

If Due Diligence is successful, the seller and buyer meet at the notary to sign a transfer agreement, at which time the final payment is released. This is generally done 30 days after the deposit has been made, but time frames can vary and they need to be made clear. The notary will generate the official transfer agreement upon proof that the final payment has been received.

OPEN THE CHAMPAGNE!

Now you’re comfortably relaxing in your new property, it’s time to open the champagne and celebrate! You can relax in the knowledge that you’ve chosen the right agency and dealt with the right agent - the whole journey with them has been a truly memorable experience for all the right reasons.

If you’d like to learn more about investing in property in Bali and Indonesia get in touch with us today through hello@ sevenstonesindonesia.com

© SEVEN STONES INDONESIA

© SEVEN STONES INDONESIA

Bali's Newest Restaurants and Cafes 2023

BY EYLUL TUNC

It’s impossible to get disappointed by Bali’s food scene. Despite the pandemic, there are so many new restaurants opened. There is no better way to spend your time on the island than to savour the newly opened and revitalised eateries, which offer everything from casual Balinese cuisine to fine dining. Bali has something for everyone, whether you're looking for a new place to go on a date or meet up with friends. If you want to find Bali’s latest cafes and restaurants, let’s get started!

BARTOLO

bartolo.bali

Bartolo is an innovative new restaurant in Uluwatu. It’s a cool European restaurant with delicious cocktails, European-inspired sharing plates, and charcuterie made with ingredients that are local and seasonal. Steak fries with diane sauce, funghi e pecorino pici pasta with cavolo nero, and tuna crudo with peperonata and citrus are all on the casual menu. Try their amazing cocktails Black Lime Margarita and Bartolo Spritz.

This family-owned restaurant serves some of the best Indonesian food in Bali. It was opened by the famous Chef Wayan Kresna Yasa, who also helped open Room4Dessert and was the chef at Desa Potato Head. Their Pangsit Udang, Babi Bali , and Flapjacks

Ice Cream Sando are among the crowd’s favourites. It's a great spot to sit down and enjoy a delicious meal.

MOSTO

mostobali

Mosto is Bali’s first natural wine bar offering a great selection of wine as well as cocktails. Pick a sit at the cosy dining area or at the bar and have some delicious Italian bites while sipping your drink.

BANANA

bananaloungebali

Banana Lounge is a casual and elegant pool club next to a small collection of villas. It’s just a few steps from the Impossible Beach entrance. The spacious pool lounge and beautifully appointed interior are ideal for couples, families, and groups. Choose a healthy option from their breakfast menu to kick off your day.

MASON ULUWATU masonbali

Mason, a well-known restaurant in Bali that focuses on woodfired cuisine, has long been considered a must-visit destination for both Bali locals and tourists. With the recent opening of Mason Uluwatu, a sister venue has joined the Canggu-based establishment.

MEVUI VIETNAM KITCHEN

mevuibali

This Vietnamese restaurant in the heart of Legian is unbeatable! Mevui Vietnam Kitchen serves a hearty selection of the best dishes from Vietnam, such as pho, banh mi, and seafood salad. Although Vietnamese cuisine is well-known for its food, the country's coffee also deserves recognition! For a tranquil afternoon on the island, try their Vietnamese coffee, Ca Phe Sua Da.

It should come as no surprise that there will be a lot of eggs here with a name like Mr. Egg. The newly opened restaurant in Canggu's Tanah Barak Street has become a popular spot for all-day brunchers. Try their gin-cured salmon with miso creme fraiche or smashed pork and wagyu sausages with a fried egg and apple relish if you're looking for something other than an ordinary omelette at this restaurant, which specialises in much more than just boring eggs.

luma.bali

Luma, a new restaurant concept that serves Mediterranean-inspired cuisine, is the most recent addition to the Canggu neighbourhood. The focus of the menu here is on simple, rustic dishes that combine native ingredients from Bali and the islands that surround it, with traditional elements from Southern Europe. The octopus with smoked potato and ink aioli as well as the Angus ribeye with beef cheek, taro gratin, and mushroom are some of the must-tries.

You'll notice that Mason Uluwatu is based on the Canggu original's DNA, but this space mixes it with a little more modernity, like an exposed kitchen, to really boost the restaurant's Mediterranean vibe. You can anticipate the same mouthwatering dishes as before as well as a slew of new options.

DOUGH

doughdarling

Check out this divine slice of doughnut heaven, which will not fail to satisfy your serious craving for doughnuts. A different game is being played at this brand-new Dough Darlings store in Berawa Canggu. When you enter this place, you will find good food and a pleasant atmosphere. In addition to yummy doughnuts, Dough Darlings Canggu also serves main dishes and beverages!

goodmantrabali

Located in Canggu, Good Mantra Bali offers breakfast and dinner with its extensive plant-based menu that makes clean eating as enjoyable as possible. The combination of pineapple, mango, passionfruit, orange, and granola goodness in the Solar Power Smoothie Bowl is a must-try!

SKOOL KITCHEN

skoolkitchen

Canggu’s recently opened new restaurant Skool Kitchen not only offers you the opportunity to watch famous Bali sunsets and waves but also offers one of the best cocktails on the island. Their signature Martine’s are a must-try and their fine dining menu also makes the place a perfect date venue.

If you are looking for a place to go in the surfer’s paradise Uluwatu and someplace fancy, Tabu is the place to be. With its yummy and presentable meals, this place offers a great fine dining experience. Nice decoration, a live DJ performance, good food, and cocktails - nothing but a good vibe is here.

7am.baker

Situated in Umalas, this cute bakery serves freshly baked bread, pastries, and sandwiches every day at 7am, just like their name suggests. If you are a fan of baguettes, homemade bakeries, and coffee, you should definitely give this bakery a try.

LUMA BALI

HOME BY CHEF WAYAN home.by.chefwayan

LOUNGE

BALI

DARLINGS CANGGU

GOOD MANTRA BALI

7 AM BAKERS

MR. EGG BALI mr_eggbali

TABU tabubali

YELLO Kuta Beachwalk: Upcycling is the Future

YELLO Kuta Beachwalk has partnered with STUFFOBAG, DRHK and GudRnD to explore sustainability through the lens of upcycling. The YELLO plastic surgery workshop, held at the hotel’s Game Station area, aimed to reduce waste and promote sustainability through creative reuse.

“We know that now people care about the environment, and we want to help to make their lives better. We hope this event helps to reduce the amount of waste that we create and also helps the planet. It’s a part of our journey toward a more sustainable future!” expressed M. Mufrani, the General Manager of YELLO Hotel Kuta Beachwalk.

The workshop started with the introduction of materials that can be used to upcycle into a product. Appealing as well as eco-friendly, all items produced that day were made from 100 percent recycled materials.

“The line features classic designs that have been given new life through upcycling— plastic bags and ex-banners are reused to

create a new product. Each item is unique, meaning it has its own story,” said Razip Febriansyah, a trainer for this workshop.

GudRnD is a group of creators within the Gudskul Ecosystem. This group was initiated by Studio Bagendit or Batur studio, aiming to provide alternative knowledge by trying and creating. Some experiments this group do include indoor hydroponic experiments, electronics experiments, mechanics experiments, and plastic packaging recycling experiments. Currently, GudRnD is focusing on recycling several types of plastic to make daily products using an exchange transaction system with plastic packaging.

Artists, designers, researchers, architects, makers, hackers, technicians and anyone else are welcome to experience firsthand experimentation and create works, products or prototypes in the open labs. The GudRnD & Stuffo Workshop location is at Jl. Durian No. 29, RW. 4, Jagakarsa, Kec. Jagakarsa, South Jakarta.

Celebrate Togetherness this Ramadan at Pullman Ciawi Vimala Hills Resort & Spa

Pullman Ciawi Vimala Hills Resort Spa & Convention has a collection of memorable Ramadan festivities dedicated to families, friends and loved ones to celebrate the season of togetherness.

Coupled with the warm atmosphere of the various dining outlets serving delectable dishes, the holy month exudes a very meaningful time. Unforgettable moments with colleagues, friends and family can be enjoyed through private Iftar celebrations at Pullman Ciawi Convention Center. Furthermore, a series of meeting events can be benefitted from the "Takeaway Ramadan Hamper" as a substitute for breakfasting, while a meal service served in the meeting room can be done by ordering a Meeting Package.

Dial 0251 830 6888 for information on the resort’s packages for the holy month of Ramadan.

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

Expat Advertiser

JAKARTA

Jobs Available

Are you our next new Early Years Teacher (a.k.a. Superhero)?

• Would you like to join one of the kindest, happiest school communities around, where creativity, wellbeing, personal progress and a love of learning are all valued and equally important?

• Are you an Indonesian citizen, available for an April-May start?

• Are you fluent in English and an experienced, qualified teacher?

If this is you, please send the application to: director@ pelangischool.com

Beacon Academy, Kelapa Gading, North Jakarta is seeking applications for the following teaching positions

:

1. Humanities and Global perspectives (Cambridge & IGCSE), 2.Mathematics (IGCSE and IBDP), 3. Art (PYP). Please send resumes to careers@beaconacademy.net

I have few teaching vacancy in a preschool located in south Jakarta (drama/performing arts teacher and early childhood teacher). You can WhatsApp me directly at this link https:// wa.me/6282299305939 or send your CV to yenny@juliagabriel. id

Your annual report, company profile or other global-oriented corporate publication should contain perfect business English, to be effective and impressive. A long-term ASEAN professional, I have written and edited documents and worked on websites for major institutional clients including Ramayana, Astra, Supernova, Bukit Asam, Multistrada, BNI Sekuritas and Bank Bali. Four-day turnaround of annual report copy, edited and proofread online, for Rp 7,000,000. Contact: proofreading.annual. reports@gmail.com

Looking for health insurance?

Our health insurance provides:

• Coverage in Asia and beyond,

• No annual medical questionnaires/tests,

• Annual contract available,

• Optional outpatient/dental/ maternity add-ons. Discuss the best plan for you at +628975100899 (WhatsApp) or email ernest.lim.services@ gmail.com, no strings attached.

year (negotiable). Heater, microwave, washing machine, air conditioner 5 units and refrigerator, PAM & electricity fully installed, Close to the hospital & shopping mall,16 minutes to the airport. Contact person: Mrs Julia Susento –+6281287837370 (WA)

Send your classifieds to: info@indonesiaexpat.biz

Next Deadline: April 26, 2023

A total of 6.7ha with views over the south sea and Pel. Ratu. Road access. Ideal for building a hotel or villa(s). A private road has been constructed to the top of the hill, from where you have 360 degrees views. All certificates are complete (Hak Milik). Price: Rp290,000/m 2 contact: bartele.santema@ gmail.com

You can contact him directly on Whatsapp: +6287888546825.

I am posting this message to help amazing women whose employers left the country not long ago, they are actively looking for work. If you are looking for the perfect housekeeper, cook and/ or nanny, Ibu Yati and Ibu Tumilah are the women for you. You can contact them directly: Ibu Yati: +6285714133084 Ibu Tumilah: +6281310742206.

I would like to highly recommend Surarni (or Ani) as a nanny for young children. She helped care for my daughter from the age of 3 months old until we relocated from Indonesia when my daughter turned 8 years old. Ani is a caring, reliable and trustworthy live-in nanny who takes her work seriously and follows instructions diligently. Please feel free to contact me at bimbika@ gmail.com or get in touch with Ani directly via WhatsApp at +6281360650059.

Accomplished cook, housekeeper. Ibu Patmi has worked for foreign families in Jakarta for a long time. She has been with us for 4 years and was with her previous employer for 5 years before that. She is available from 1st May, live in and her current salary is 6.3M. Please contact her directly on +6282122328776 . For reference contact information, please contact allierooke@ gmail.com

Looking for Work Services

Classical piano teacher and English & French fluent speaker with more than 15 years of piano teaching experiences using ABRSM. Possible to support IGCSE & IB Music.Visiting area: Kebayoran Baru & Cipete only. Contact: Winta +628119992585. Email: rinipianojkt@gmail.com

Property

House for rent by owner, it's completely renovated. Suitable for a private home, Work from home, silent office. Jl. Jaya Mandala, Patra Jasa, South Jakarta. Size 1,740sqm, 5 beds, 4 baths, 1 Main House, 1 pavilion, big swimming pool, gazebo, garage 4 cars, carport, 2 cars, cozy atmosphere, good fresh air circulation, close to the Australian and UK Embassies, Kuningan and office building and Mall Kokas & LOTTE. Access to toll ring road. Contact +6285811353237 or +62218298402 or email: bakpiaoke@hotmail.com

Apartment name: Puri Garden (Jakarta Barat). Size: 136 sqm, Bedroom: 4, Bathroom: 3, Condition: Fully furnished, Price:Rp85,000,000 per

Kemang house for rent: recently renovated home of 670m 2 , strategically located in the Kemang area available for rent. Only one stone's throw away from Jl Kemang Raya. Facilities: 3.5 bedrooms, 3 bathrooms, swimming pool and garage. Visit @rumahkemangkami on Instagram for photos. For more information, drop us a DM through our Instagram account; or WA: +6287886181947.

Household Staff Available

Wonderful Live-Out nanny with good English and who loves dogs available in midAugust. In August, we will leave Jakarta, and we would like to recommend our wonderful nanny. Ibu Fatiha has made life so much easier for us. For any questions, you can contact me through my Whatsapp number +34660733673 or my email carla.ferrer.gallo@gmail.com

I am looking for a driver for my family. Location Jakarta Selatan. Working from Monday to Saturday. Please contact me via WA: +6281119027369.

Need a live-in maid/nanny at central Jarkata. One 6-yearold girl. Apartment around citywalk. Please WA me at +628111680114. (Theresa)

DRIVER recommendation.

Pak Pras (43), our friendly and reliable driver Pak Pras has been working with us for just a couple of months and is available for work as we are moving back to the Netherlands. Pak Pras is a good and safe driver. He knows his way around Jakarta well. He is always on time and makes sure the car is in good condition.

Brand new modern apartment for monthly rent! Available now! Location: Umalas. 1 bedroom, fully furnished, enclosed living room, shared swimming pool, parking. Rp25 million/ month, included: housekeeping 2x per week, bedsheet change, internet. Not included: electricity. Call: +62812788396.

Brand new villa 2 bdr poss 3 or 4 bdr under constructionPererenan/Bali, leasehold 30 years . Price: US$ 160,000~IDR

2,420,000,000~EUR

148,000. 30-year lease-hold contract. Modern & brandnew villa unfurnished, 2 bedrooms, 2 bathrooms. Land size of 200m 2 , swimming pool, parking. Located in Jl. Veteran/Pererenan, 10 minutes from Pererenan beach, 5min Pepito Supermarket. Villa under construction 50%, will be delivered in April. IMB/SLF permit. Building: 1 floor (possibility of extending the second floor with 1 or 2 additional bedrooms and terrace). Securing the villa before the end of construction will allow you to adapt it to your tastes. Link to the full Youtube video:  https://www. youtube.com/watch?v=II62p_ shHTk . For more info: +6281237824910.

Unique investment opportunity: 2BR villa in Cemagi, 350m from beach. 2 bedrooms with ensuite bathrooms (1 with bathtub), big closed-plan living room kitchen , pool, Parking area, smart switch (domotics), rooftop (75m 2 ), second floor. Surrounded by rice paddies. Minimum 20 years leasehold, January price: US$119k for 20 years. Finishing date: April 2023. For more info : +62815 88889910.

Private piano lesson by Patricia Marissa. Online/home private within South Jakarta. Free trial. WA:+6287885728595

Master the Menopause

GOOD PRACTICE clinic did a few interactive presentations about the Menopause in recent months. We were guests at the British School Jakarta, JIS and New Zealand School Jakarta.

Menopause is a natural part of a woman’s life. It usually occurs between 45 and 55 years of age. The average age of menopause is 51 years and the symptoms can last up to 7 to 10 years!

• Menopause is when your periods stop due to lower hormone levels.

• It can happen earlier naturally, because of surgery to remove the ovaries or the uterus, cancer treatments like chemotherapy, or a genetic reason.

• Perimenopause is when you have symptoms before your periods have stopped. Menopause is when you have not had a period for 12 months.

• The symptoms could be anxiety, mood swings, brain fog, hot ushes and irregular periods. Tiredness, poor concentration and vaginal dryness are also very common. These symptoms can start before menopause and carry on afterwards.

• Menopause and perimenopause symptoms can have a big impact on your life, including relationships and work.

• There are ways to manage the symptoms. Medications that can replace the missing hormones are available to help relieve your symptoms.

Changes to menstrual periods. They become irregular and eventually they stop all together. The mental health symptoms can include mood changes, low self-esteem. It can also cause problems with memory or concentration.

Physical Symptoms

Hot flushes, difficulty sleeping, palpitations (fast heart beat), headaches, muscle aches, weight gain, dry and itchy skin, reduced libido, vaginal dryness, recurrent urinary tract infections.

What can you do about it?

A healthy diet and looking after your mental health can help. Try to: Rest suf ciently. Consume calcium to keep your bones healthy. Exercise regularly and relax with meditation or yoga. Talk to others about your symptoms and talk to your GP (Good Practice). Refrain from smoking and reduce alcohol intake.

How to ease hot ushes:

Use light clothing. Make your environment cool. Have cool showers and cool drinks. Avoid spicy food, caffeine, hot drinks, smoking and alcohol. Try to lose weight and exercise. CBT is also an option.

Vaginal dryness

Vaginal moisturisers or lubricants can help. HRT (hormone replacement therapy) or hormonal creams or pessaries can also be bene cial.

Preventing weak bones

It helps to exercise regularly, eat healthy and be exposed to suf cient vitamin D. Taking HRT can also reduce the risk of osteoporosis, around the time of menopause.

Treatment

HRT is the main treatment. It involves using Oestrogen to replace your own levels. If you still have a womb (uterus) you will need progesterone to protect your womb lining from the effects of oestrogen.

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 has 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.

Treatment for menopause and perimenopause

The main medicine treatment for menopause and perimenopause symptoms is hormone replacement therapy (HRT), which replaces the hormones that are at low levels. There are other treatments if you cannot, or choose not to, have HRT.

Hormone replacement therapy (HRT)

HRT is a safe and effective treatment for most going through menopause and perimenopause. Your GP will discuss any risks with you. HRT involves using oestrogen to replace your body's own levels around the time of the menopause.

If you have a womb (uterus) you also need to take progesterone to protect your womb lining from the effects of oestrogen. This is called combined HRT. HRT relieves most of your menopause symptoms. The risks of using HRT are usually small, but should be discussed with your GP.

Oestrogen for vaginal dryness

Oestrogen treatments can prevent dryness and it can improve urinary symptoms. If you cannot take HRT: Medicines like Clonidine and Gabapentin might help. Your mood might benefit from antidepressants.

Cognitive Behavioral Therapy

CBT can help with low mood and anxiety. Some physical symptoms like hot ushes and joint pain might also bene t from CBT. Talk to your GP to find out what is best for you personally.

It is important that you identify a clinic you are comfortable with. Good Practice registered patients from 77 countries. Our English speaking team implements international guidelines. We provide highly personalized care. Try us!