FoodieS Super Sambal Issue May/June 2017

May - June 2017

SUPER SAMBALS Chili Chompers Nusantara Sambals Ramadhan Offerings Italian in Hong Kong

Vol. 02 • Issue 05

PUBLISHER’S NOTE

THE PUBLISHER’s NOTE May - June 2017

SUPER SAMBALS IT STARTS WITH a tingle on tip of your tongue.

The heat then dances gently from the tip of your tongue to the center, and then bounces briefly off the roof of your mouth before it fades into a quiet finish as it moves to the back of your throat as you swallow. You take another spoonful. But your scalp begins to sweat. Then you take another bite. Sweat is now slowly accumulating on your brow, around your neck.

The collar of your shirt is now starting to soak.

But you persist, you take another bit. Oh sambal, how much we love thee…..

This is our Super Sambal issue, our homage to all our favorite meal accompaniment. I know there are thousands if not millions of sambal recipes out there, but what do non-Indonesians think of sambal? We’ve asked some serious bule chili chompers for their sambal recipes.

Chef Cameron Gardiner of Pullman Jakarta Thamrin, Chef Philip Mimbini of Ismaya and Chef Ian Chin of Beau share with us their secret recipes, surprisingly enough, even if they are not originally from Indonesia, these guys serve up

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sambals with a good amount of heat. Our wait for Locavore Ubud’s Indonesian restaurant is almost over. As part of their research, they have scoured the archipelago and found the best sambals to serve at Nusantara — 25 sambals to be exact! So exciting! Plus this issue’s Food Fight focuses on something near and dear to our hearts, bebek sambal ijo. Check out our review of Bebek Kaleyo and Nasi Bebek Ginyo.

We hope you don’t burn your palate with all of these spicy goodness in this issue. What is your favorite sambal? Let us know.

Happy eating!

Jed V. Doble Publisher @jed.doble

OUR GUESTS

MANPALAGUPTA SITORUS Managing Director

AKHMAD BAIHAKI (AKI)

JED V. DOBLE

Photographer

Publisher

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

JUKE BACHTIAR Creative Director

Divya Pridhnani Writer

Divya Pridhnani is an IndoIndian freelance writer focusing on food reviews, lifestyle features and social causes across the archipelago.

She is a major foodie, with a passionate love for seafood and everything spicy! Also, she loves dogs. Her personal life quote is: “Our insanity often keeps us insane.” Visit her blog at dpridhnani91.wordpress.com

DENNIE RAMON Head Photographer ANDRE ARDITYA Managing Editor

Tatu Hutami

YOSUA YANUARD LION HALOHO Digital Editors

Writer

Born as Tatu Hutami, she hates it when people ask her if her name was inspired by the Russian duo t.A.T.u. She wants to clarify that that is not the history behind her name. Tatu enjoys writing, eating, watching films, traveling and daydreaming.

AKI Divya Pridhnani TATU HUTAMI

Vincent Vichit-Vadakan Contributors

BOEDY ASTUTI Office Manager

Mukti PelupessY Distribution Assistant

DENNIE RAMON Cover Photographer

LION HALOHO Digital Editor

Vincent Vichit-Vadakan Writer

Vincent has lived on three continents and speaks three languages, though not necessarily the ones people expect. He gave up a career in publishing in Paris to cook, eat and travel around the world.

Now based in Bangkok, Vincent writes articles and books in both English and French, subtitles the odd Italian movie, edits cookbooks, guidebooks and phrasebooks, trains chefs and tourism professionals, speaks publicly about food and cultural heritage, and cooks for his friends. He is always thinking about his next meal.

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Lion loves technology and is always hungry for anything new. He loves spending his time tinkering with photography and traveling. He’s also a social media junkie who loves to post anything and everything; check out his work with FoodieS and get to know him more through his social media handle @ LionHaloho.

For advertising inquiries:

info@foodies.id

YOSUA YANUARD Digital Editor

Yosua used his spare time in college to hunt for the traditional hidden culinary treasures of Yogyakarta. He had to stop when he moved back to Jakarta to spend several years in the creative industry. When he was offered the opportunity to explore the food world with FoodieS, he grabbed it fast – now, rather than just experiencing food, he is excited about sharing it with everyone.

www.foodies.id

FOODIES is published monthly.

FOODIES and its logo are registered trademarks.

COPYRIGHT© 2016 The Publisher reserves the right to accept or reject all editorial and advertising material. No part of this magazine may be reproduced or copied without the explicit written consent of the Publisher. Neither the Publisher, editors and their employees and agents can be held liable for any errors or omissions, nor any action taken based on the views expressed or information provided within this publication. All rights reserved.

ON THE MENU

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May - June 2017 | Vol. 02 | Issue 05

SUPER SAMBALS OPEN 12 | AB Steak Lands in Jakarta 14 | Po: Singapore’s Culture, Heritage and Cuisine 16 | IINDIGO Lounge at DoubleTree

by Hilton Jakara 18 | Dumbo, a Manhattan-inspired Coffee and Beer House

ON THE PASS 20 | Eleven Madison Park Crowned World’s Best Restaurant for 2017 22 | Melbourne Hosts The World’s Foodies 26 | Estrella Damm Presents Gastronomy Congress 28 | Bringing Indonesia’s Flavors to the International Stage 30 | Beervana’s Craft Beer and Modern Thai Food Pairing 32 | Celebrating Ramadhan at The Dharmawangsa Jakarta 34 | Ramadhan and Idul Fitri Celebrations at Gran Mahakam 36 | Huize van Wely, Jakarta Welcomes Chef Robin Hoedjes 38 | Malaysian Culinary Delights at The Westin Jakarta 40 | Craft Coffee By KitchenAid 42 | Ramadhan Offerings

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ON THE MENU

COVER STORY 58 | Chili Chompers 64 | Sambal Search

FOOD FIGHT 66 | Bebek Sambal Ijo

WEEKEND COOK 70 | Chef Wina’s Gulai Ikan

HAPPY HOUR 74 | Belvedere Vodka

Foodie Confidentials 76 | Drawn by Food 80 | An Italian in Hong Kong

SEARCHING FOR STREET FOOD 84 | Sambal Bawang Bu Santi

FINE DINING

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86 | Swanky Swigging

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OPEN

AB Steak Lands in Jakarta photographs by AB STEAK

AB Steak is the latest brainchild by Chef Akira Back – a revolutionary modern Korean steakhouse incorporating American steakhouse style with Korean flair.

AB STEAK MD Place Mezzanine Level Jalan Setiabudi Selatan No. 7, Jakarta T: +62 87772278325, +62 21 29669272 www.absteakjakarta.com Instagram: @absteakjakarta Facebook: absteakjakarta 12

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AKIRA STAYS TRUE to his take on cultural merging, mixing the flavors and tastes of his Korean origins along with a variety of other cuisines in an exotic fashion.

Akira has been very successful with his ‘Akira Back’ restaurants, expanding from New Delhi, Jakarta, Singapore and opening soon in Dubai, Toronto and Hanoi. His fine dining restaurant in Seoul, Korea –‘DOSA’ – opened in 2016 and has also been receiving rave reviews.

The innovative steakhouse concept has been developed

by Akira over quite some time and Jakarta was chosen to be the first city to open AB Steak.

The restaurant’s doors opened in April with a commitment

to deliver high-quality service, comfort, style and a memorable experience.

The restaurant’s interior design exudes warmth and flair with modern Asian aesthetics mixed with technology.

Artwork by Akira’s mother spans the ceiling and the walls of the VIP rooms. A customdesigned artificial fireplace gives character to the new hot spot for #GrillsGoneWild, situated on the Mezzanine Level of MD Place, right in the heart of Jakarta, in a highly anticipated addition to Jakarta’s F&B scene.

If it is not enough for Akira to bring smoky charcoal grilled steak to your table, AB Steak ages the house-aged premium meat in its very own

meat chamber. The restaurant pays attention to every single detail in order to grill the best steak at your table. From the range of 45-day-house-aged meat to premium cuts, special Japanese beef, charcoal grill with apple wood chips, special salts (truffle, himalayan, garlic, yuja and kimchi) and Korean flair from the five different kinds of sauces (sesame oil with sea salt and black pepper, ssamjang, bulgogi, soy and grated wasabi, and chimichurri).

With space to accommodate 72 guests, a few private dining rooms that sit between six and 12 people, AB Steak by Chef Akira Back is ready to elevate Jakarta’s culinary scene and presents the best steakhouse in town.

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OPEN

Po:

Singapore’s Culture, Heritage and Cuisine

photographs by THE WAREHOUSE HOTEL

Next time you visit Singapore, look out for the new restaurant Po, perching on the banks of Robertson Quay.

PO The Warehouse Hotel 320 Havelock Road, Robertson Quay, S169628 T: +65 6828 0007 www.po.com.sg Facebook: porestaurant 14

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PIONEER OF Mod-Sin cuisine, Chef Willin Low, has opened Po, a refined restaurant which presents modern-day Singaporean flavors.

The restaurant is housed in The Warehouse Hotel, which is deeply rooted in heritage and local culture.

The award-winning chef-partner puts a focus on celebrating Singapore flavors. Through Po, he takes a more traditional approach that enhances local classics with premium ingredients and takes great care to make many elements from scratch.

“With Po we want to demonstrate that humble local classics, food often enjoyed at home or at hawker centers, can be modernized to become elegant and world-class,” said Willin. “Po is also very much about family and we hope that in today’s increasingly time-starved society guests will come to relish these rich local flavors together with their loved ones.”

Chef Willin works alongside Executive Chef William Lim, previously from Violet Oon’s National Kitchen.

The dish popiah, a signature on the menu and one such classic dish, is crafted from a home recipe and perfected with effort unparalleled by other establishments in Singapore. From finding the perfect thickness for the handcut vegetables to the four-hour braising process to ensure the filling attains the right balance of savory-sweetness, the popiah at Po honors tradition while enhancing it with fastidious attention to detail. It is available as a Classic Platter, suitable for up to two to enjoy, as well as a more luxurious Prawn Platter, featuring fresh tiger prawns, and the Fresh Flower Crab Platter, which features handpicked crabmeat.

A uniquely Singaporean dish, popiah holds a very special place in the hearts and memories of many locals as the dish is painstakingly prepared and savored with

family.

Other small plate highlights include the charcoal-grilled Iberico Satay, which is marinated in spices for 12 hours and served with a freshly grated pineapple and peanut dip, a tangy traditional twist.

Po’s Ngoh Hiang also shines a light on an underappreciated local staple, featuring a handmade crispy beancurd skin wrapper with five spice pork filling served with homemade sambal, sweet sauce and lotus root crisps.

The Barramundi Salad was inspired by local yu sheng or

raw fish salad and is a tangy, spicy interpretation featuring locally farmed raw barramundi.

Chef Willin’s culinary programming for the hotel encompasses not only Po’s menu but also the breakfast, bar snack and in-room dining offerings. The breakfast menu in particular has been shaped to reflect Willin’s favourite local comfort foods to start the day including Singaporean Congee, a soothing Cantonese rice porridge, and Po’s Signature Bak Kut Teh, a robust eighthour Sichuan pepper broth with tender US prime pork ribs.

Guests dining at Po will also be able to sample craft cocktails from The Warehouse Hotel’s Lobby Bar. Representing its incarnation as an 1895 warehouse, known in Asia as a godown, are rustic infusions that transport you to the heart of the old spice trade such as the Madame Butterfly roselle tequila, watermelon, rosé, kaffir lime salt, soda – and Barbarella with hibiscus gin, elderflower, rhubarb and Earl Grey tea. These are supported by a curated selection of Asian craft beers, spirits and fine wines.

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OPEN

IINDIGO Lounge

at DoubleTree by Hilton Jakara photographs by DOUBLETREE BY HILTON JAKARTA

DoubleTree by Hilton Jakarta - Diponegoro introduced IINDIGO Lounge, which opened its door to guests on March 31.

DOUBLETREE BY HILTON HOTEL JAKARTA - DIPONEGORO Jalan Pegangsaan Timur No. 17, Cikini, Jakarta www.JakartaDiponegoro.DoubleTree.com Twitter: @DoubleTreeJKT Instagram: @doubletreejkt 16

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IINDIGO LOUNGE, a laid back open-air place for evening gatherings, is nestled by a lagoon swimming pool and surrounded by the hotel’s greenery.

The lounge features topof-the line single malts, highquality spirits and extensive wine selections, as well as handcrafted classic cocktails including Pina Colada, Kamikaze and Cosmopolitan.

Adding a more modern flair to the cocktail selections, patrons are welcomed to taste IINDIGO’s signature drinks: Nutty Chocolate, Hardly Velvet, IINDIGO Fragrance and IINDIGO Punch.

The place also offers comfort food that has been thoughtfully prepared to please any appetite and palate, including grilled rib-eye, tuna sambal matah, salted-egg enoki and potato rendang as the ultimate pairings for drinks.

The lounge aims to be a hidden treasure with a unique atmosphere for Jakarta’s urban people, providing a perfect hideaway from Jakarta’s hustle and bustle. Open-air laid-back evening drinking is perfectly provided for with seats under the high canopy and speakeasy classic disco and funk tunes from the DJ booth.

IINDIGO Lounge is located on ground level at DoubleTree

by Hilton Jakarta - Diponegoro and opens Monday to Thursday 8 – 11 pm and Friday to Sunday 6 pm – 1 am.

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OPEN

DUMBO,

a Manhattan-inspired Coffee and Beer House photographs by DUMBO COFFEE & BEER

Located in Supermall Karawaci Tangerang, Dumbo coffee and beer house is a new hangout spot characterized by its Brooklyn nuances.

DUMBO COFFEE & BEER WS No. 09 Resto Walk LG Floor Supermal Karawaci Jalan Boulevard Diponegoro No. 105, Tangerang T: +62 215 465 486 Instagram: @at.dumbo 18

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THE BUSY BUSTLING life of Tangerang, the hinterland of Jakarta, demands a one-stop place for people to enjoy a good cup of coffee and glass of beer to wind down from hectic routines.

Dumbo’s exterior and interior concepts have been greatly influenced by Brooklynstyle coffee shops, which can certainly be a breath of fresh air in the repetitive cafe atmosphere in Tangerang.

Dumbo coffee and beer house is designed to be simple and modern to build a stunning impression while still promoting comfort.

• May 2017

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ON THE PASS

ELEVEN MADISON PARK Crowned World’s Best Restaurant for 2017 photographs by THE WORLD’S 50 BEST RESTAURANTS

Eleven Madison Park in New York has secured the No. 1 spot on the 2017 list of The World’s 50 Best Restaurants. This year’s winners were revealed at an awards ceremony at the historic Royal Exhibition Building in Melbourne in early April.

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IN CLAIMING the No. 1 position on The World’s 50 Best Restaurants list, Eleven Madison Park earned the dual titles of The World’s Best Restaurant and The Best Restaurant in North America.

After debuting on the list at No. 50 in 2010, Eleven Madison Park has hovered within the top 10 since 2012, rising to No. 3 last year. The restaurant’s co-owners, Will Guidara and Swiss-born chef Daniel Humm, enhanced the fine-dining experience with a sense of fun, blurring the line between the kitchen and the dining room.

Housed in an art deco building overlooking New York’s Madison Park, the restaurant’s multicourse seasonal tasting menu celebrates the city’s rich history and culinary traditions.

Seven restaurants in Asia were included on the 2017 list. Asia was represented by Tokyo’s Narisawa (No. 18), Hong Kong’s Amber (No. 24), Bangkok’s Nahm (No. 28) and Shanghai’s Ultraviolet by Paul Pairet (No. 41).

Last year’s No. 1, Osteria Francescana in Modena, Italy, claimed the No. 2 position to retain its title as The Best Restaurant in Europe. Italy was also represented by familiar favorites Piazza Duomo (No. 15) and Le Calandre (No. 29) as well as first-time entry Reale, in Castel Di Sangro, debuting on the list at No. 43.

France doubled its number of restaurants on the list.

Among France’s six entries, three ranked in the top 20.

Mirazur lead at No. 4, followed

by Arpège (No. 12) while Alain Ducasse au Plaza Athénée made a dramatic re-entry to the list to land at No. 13. Alléno Paris au Pavillon Ledoyen, the restaurant headed by Yannick Alléno, debuted at No. 31, earning the coveted Highest New Entry Award, sponsored by Aspire Lifestyles.

Other Paris-based restaurants Septime (No. 35) and L’Astrance (No. 46) also moved up the ranking, rising 15 and 11 places respectively. Aside from celebrating Septime’s climb up the rankings, the restaurant

also claimed the Sustainable Restaurant Award, sponsored

by Silestone, and audited by the Sustainable Restaurant Association.

Spain retained its strong presence on the list with three of its six restaurant landing in the top 10. Former No. 1 El Celler de Can Roca lead the contingent at No. 3 and was also the 2017 recipient of the The Ferrari Trento Art of Hospitality Award in recognition of the restaurant’s warm atmosphere and evergracious service. Asador Etxebarri climbed four places to No. 6 while Mugaritz in San Sebastian sat at No. 9.

While one New York restaurant took the No. 1 spot, another debuted on the list: Enrique Olvera’s Cosme was a first-time entry at No. 40 while his other restaurant, Pujol in Mexico City, rose five places to No. 20. Meanwhile, Dan Barber’s progressive restaurant Blue Hill at Stone Barns, rose 37 places to No. 11 to earn the Highest Climber Award, sponsored by Lavazza.

New York-based pastry entrepreneur Dominique Ansel was also honored this

year, claiming the 2017 title of The World’s Best Pastry Chef.

Since opening his eponymous SoHo bakery in 2011 and launching the Cronut, his signature croissant-doughnut hybrid, French-born Ansel has extended his global influence to London and Tokyo. The award recognized his relentless creativity, innovation and ability to span the retail and restaurant sectors.

Host country Australia was represented by two restaurants, including one newcomer. Attica in Melbourne (No. 32) rose one place to retain its title as The Best Restaurant in Australasia, while Brae in regional Victoria entered the ranking for the first time at No. 44.

South America boasted five restaurants from across the continent on the list, including the debut of Tegui in Buenos Aires at No. 49. Maido in Lima, last year’s winner of the Highest Climber Award, continued its upward trajectory, rising five places to No. 8.

Chef Virgilio Martínez stole the limelight with two award wins. His restaurant, Central (No. 5), in Peru was named The Best Restaurant in South

America, while he was this year’s recipient of the peervoted Chef’s Choice Award, sponsored by Estrella Damm.

The city of Copenhagen also fared well, with two of the Danish capital’s restaurants recognized. Geranium rose nine places to claim the No. 19 position while Relae, the twotime winner of the Sustainable Restaurant Award, climbed one place to No. 39.

Respected chef Heston Blumenthal had double reason to celebrate. As well as being the 2017 recipient of the prestigious Diners Club® Lifetime Achievement Award, his London restaurant, Dinner by Heston Blumenthal, rose nine places to sit at No. 36. The winners’ circle also included Ana Roš of Hiša Franko, Slovenia, who was named The World’s Best Female Chef 2017.

THE WORLD’S 50 BEST RESTAURANTS www.theworlds50best.com Twitter: @theworlds50best Instagram: @theworlds50best Facebook: 50bestrestaurants

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ON THE PASS

MELBOURNE

Hosts The World’s Foodies photographs by TOURISM AUSTRALIA, MELBOURNE FOOD & WINE FESTIVAL, THE WORLD’S 50 BEST RESTAURANTS.

photograph by @Lensaloft

Melbourne played host to the world’s foodies as they visited Australia for the The World’s 50 Best Restaurants awards at the historic Royal Exhibition Building early April.

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OVER 90 chefs and restaurant representatives, as well as over 70 international media and the 26 Academy Chairs of World’s 50 Best came for a week-long official event program. The official event program ran from April 1 to 8 and showcased Australia’s outstanding food and wine culture to an international audience of chefs, restaurateurs, winemakers, sommeliers, media and food lovers.

“Hosting these prestigious awards in Melbourne, together with the Australia-wide program of events that we’ve put together around them, is the next exciting chapter in our ongoing Restaurant Australia story,” said Tourism Australia Managing Director John O’Sullivan.

“We know from our research that Australia’s association with great food and wine rises significantly among international travelers after they’ve visited and sampled the delights that our country has to offer.

“The World’s 50 Best Restaurants provides the perfect platform for Australia’s talented chefs, restaurateurs, producers, and winemakers to demonstrate their culinary credentials and ensure this impressive gathering of influential food and wine figures leave our country as lifelong advocates,” he said.

“It is incredibly exciting to be hosting The World’s 50 Best Restaurants in Australia this year, undoubtedly one of the world’s great food destinations,” said William Drew, Group Editor of The World’s 50 Best Restaurants.

“We have worked closely with Tourism Australia to highlight the country’s unique produce, brilliant wines and dynamic dining scene across key events as part of The World’s 50 Best Restaurants 2017.”

Key events in The World’s 50 Best Restaurants program included The Chefs’ Feast at West Beach Bathers Pavilion on April 4, The World’s 50 Best Restaurants awards ceremony

at, Melbourne’s Royal Exhibition Building on April 5, The Great Aussie Brunch at QT Melbourne on April 6 and the the Academy Escape in South Australia on April 6 to 8.

The official event program kicked off with an intimate beachside dinner giving the 50 best chefs a taste of Australia’s unique native ingredients as prepared by some of the country’s greatest chefs including Kylie Kwong (Billy Kwong), Lennox Hastie (Firedoor), Jock Zonfrillo (Restaurant Orana), Martin Benn (Sepia), Peter Gilmore (Quay and Bennelong), Shannon Bennett (Vue de monde) and Analiese Gregory (Bar Brose).

The Awards Ceremony was the pinnacle of the event program where over 850 guests walked the red carpet and dined from an Australianthemed menu served up by Neil Perry, ahead of the official ceremony, where The World’s 50 Best Restaurants 2017 were announced. In addition to the visiting chefs and Academy Chairs, the ceremony was also • May 2017

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ON THE PASS attended by more than 200 media outlets from over 40 countries.

Neil designed an Australianthemed menu with a strong focus on Australia’s unique produce, ahead of the official ceremony where The World’s 50 Best Restaurants 2017 and special award winners were announced. David Blackmore Wagyu, Fraser Island spanner crab, Paroo kangaroo, Mooloolaba tuna, West

Australian scampi and oysters from New South Wales and South Australia were just some of the highlights on Perry’s extensive menu.

In a world-first, the public was able to watch the awards ceremony unfold on the big screen at a picnicthemed Federation Square in Melbourne. The countdown to the awards also included food talks, music, comedy and food trucks.

The morning after the awards Tourism Australia hosted the chefs and visiting media at the second annual Great Aussie Brunch, themed All- Star Yum Cha as a celebration of Australia’s multicultural culinary influences and leading AsianAustralian chefs.

The World’s 50 Best Restaurants Academy Chairs, who head the voting panels for the awards, then visited

South Australia for a two-day program sampling the best of the region’s vineyards, dining in some of the state’s best restaurants and meeting local producers and chefs with the support of Tourism Australia and the South Australian Tourism Commission.

As a lead-up to the awards, with the world’s leading food influencers – chefs, restaurateurs, critics and food writers – heading to Melbourne, The World’s 50 Best Restaurants partnered with the Melbourne Food & Wine Festival to have presenting chefs whose restaurants have been featured on The World’s 50 Best Restaurants list. The line up included Grant Achatz (Alinea, # 21), Gastón Acurio (Astrid & Gastón, #33), Ashley Palmer-Watts (Dinner by Heston Blumenthal, #36), David Thompson (Nahm, # 28), Jorge Vallejo (Quintonil, #22).

THE WORLD’S 50 BEST RESTAURANTS www.theworlds50best.com Twitter: @theworlds50best Instagram: @theworlds50best Facebook: 50bestrestaurants

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ON THE PASS

ESTRELLA DAMM

Presents Gastronomy Congress photographs by ESTRELLA DAMM

On April 3, more than 340 people from the hospitality industry gathered at MAIA, Atlantic Wharf, as Estrella Damm presented the very first Australian Gastronomy Congress with the theme “Approaching High Creativity”.

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THE EVENT featured worldrenowned chef Joan Roca from last year’s World’s 50 Best Number 2 Restaurant El Celler de Can Roca, alongside an all-star line-up of international chefs that presented a live cooking demonstration on stage.

Culinary figures included Peruvian chef and restaurateur Virgillio Martínez, who was named No. 1 chef in Latin America in 2016 and No. 4 by the World’s 50 Best; Albert Adrià from Tickets in Barcelona, with a Michelin Star and ranked World’s No. 29 Restaurant on The World’s 50 Best list 2016; and one of Australia’s best chefs, Jock Zonfrillo from Restaurant Orana, which was named Restaurant of the Year at The Advertiser Food Awards for two years in a row in 2014 and 2016.

At the event, each world-renowned chef took guests through a cooking demonstration of one of their signature dishes including Albert Adrià with Almeja En Salsa China Y Ensalada De Algas. Jock Zonfrillo used indigenous Australian ingredients with his standout dish Magpie Goose, fermented native elderberries, smoked potato & leek, Virgilio Martínez wowed the crowd with Potatoes at 4,000 mts, finishing with Joan Roca who created Estrella de mar. The event was hosted by well-known foodie and journalist Alice Zaslavsky.

Guests included Australian chefs Scott Pickett and Jacques Reymond, with the night finishing off with tapas and Estrella Damm for all to enjoy.

ESTRELLA DAMM www.estrelladamm.com/en Facebook: EstrellaDamm Twitter: @EstrellaDamm Instagram: @estrelladamm

• May 2017

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ON THE PASS

Bringing

Indonesia’s Flavors

to the International Stage photographs by MATT OLDFIELD, UBUD FOOD FESTIVAL

Before the recent 2017 Ubud Food Festival (UFF), the UFF team held a warm-up event at Plataran Menteng in Jakarta in April, bringing key speakers who will be present at the festival.

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ONE OF the mainstay programs of UFF is a discussion forum that dissects the culinary industry, a space where culinary industry players can share knowledge. The program, called Think, Talk, Taste, was presented in Jakarta with the theme of “Bringing Indonesian Cuisine to the World”.

UFF Founder and Director, Janet DeNeefe, sat down with celebrity chef Farah Quinn, culinary writer Petty Elliott, and chef Ragil Imam Wibowo of Nusa Gastronomy ahead of the festival, which was held on May 12 to 14.

The major concern of the discussion was that Indonesian food had been getting less real appreciation on the international stage compared to other Asian culinary from Thailand, Vietnam, China, Japan, Korea, and India.

The immediate – and rather typical– answer was the lack of spread of the Indonesian community in other countries and the lack of government support in promoting the culinary of the archipelago, Those are valid answers, bu perhaps the real reason lies in so many types and tastes of Indonesian cuisine. “One nation, millions of flavors,” in the words of Indonesian culinary figure Bondan Winarno. Indonesian culinary from Sabang to Merauke are so diverse and influenced by long historical backgrounds, resulting in a culinary type of each region and tribe different from each other.

Every speaker in this discussion comes from different backgrounds, from different regions in Indonesia, making the discussion a lively one. But they all agree that the culinary diversity of Indonesia was the main culinary power that makes it unique.

“As a foreigner, I feel Indonesian cuisine is like Italian cuisine. It’s comfort food that can be enjoyed anytime and anywhere, said Janet, who has lived in Bali for 30 years.

Petty said that the

international community was ready to accept the types of cuisine with a complex taste and a blend of spices are abundant, such as Indonesian cuisine. “During my time in London, I noticed that Japanese ramen was very popular, and when I tasted the ramen, the broth it was so thick and spicy. I take this as Westerners are getting used to spicy and spicy cuisine, right? “ UFF has been to attract visitors from various countries; for some of them UFF was the first time they tasted Indonesian cuisine. The four speakers who attended this event agreed that with the presence of chefs from across Indonesia and with chefs from several other countries, UFF would be a perfect venue to celebrate Indonesian culinary as well as introducing it to the international community.

More than 100 chefs, culinary icons, restaurateurs, environmental advocates and social innovators will descend on Ubud for the UFF. Headlining this year’s international guests are Chele González of Gallery VASK – the Philippines’ only entrant on Asia’s 50 Best Restaurants in 2017, chef and author Joannès Rivière of Cambodia’s coveted Cuisine Wat Damnak and Sicilian-born, award-winning chef owner of Singapore’s Gattopardo Ristorante di Mare and Sydney’s Olio, Lino Sauro.

They’ll be joined

by Manjunath Mural of Singapore’s Michelin-starred The Song of India, Robuchon

Bangkok Group’s Executive Pastry Chef, Belgian Yannis J. Janssens, the ‘Anthropologist in the Kitchen’, Taiwanese chef and writer Tzu-i Chuang Mullinax, one of Peru’s most revered chefs, Eduardo Montes and Bo Songvisava and Dylan Jones of Bangkok’s coveted Bo.lan restaurant (No. 19 on Asia’s 50 Best Restaurants).

Showcasing the best of contemporary Indonesian cuisine, UFF brought together the nation’s rising stars and culinary royalty, including Jakarta trendsetters Karen Carlotta, Adhika Maxie, Fernando Sindu and Ragil Imam Wibowo, who is renowned for modernizing Indonesian cuisine.

Through its host of Special Events, UFF showcases Bali’s

internationally acclaimed dining destinations and the chefs behind them, including El Bulli-trained Kevin Cherkas of Cuca; Mozaic and Spice’s French-meets-Balinese master chef Chris Salans; the Street Food Chef Will Meyrick; Janet DeNeefe; Room4Dessert’s Will Goldfarb; Penelope Williams of Bali Asli; and Eelke Plasmeijer, Ray Adriansyah and the team behind Locavore, Indonesia’s ‘Best In-Country’ at No. 22 on Asia’s 50 Best Restaurants list.

UBUD FOOD FESTIVAL www.ubudfoodfestival.com Twitter: @ubudfoodfest Instagram: @ubudfoodfest

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ON THE PASS

BEERVANA’S

Craft Beer and Modern Thai Food Pairing photographs by BEERVANA

Beervana teams up with old friends to showcase Bangkok flavors.

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BEERVANA IS the craft beer supplier that was born in Bangkok during a revolution of Thai cuisine at the hands of pioneering chefs and beer brewers. It grew up pushing craft beer into the limelight as an ideal complement to modern Thai food.

Beervana offered the experience of new Bangkok style through the “Big in Bangkok” four-hands feast by highly acclaimed chefs Will Meyrick and Ben McRae on April 21 at Eastern & Oriental in Mega Kuningan.

Will and Ben presented their takes on modern Thai cuisine - all paired with Beervana craft beer and mouth popping craft

beer cocktails conjured by award-winning Head Mixologist Kiki Moka of the Union Group.

Often known as the Street Food Chef, Will is the mastermind behind multiaward winning restaurants such as E&O, Sarong, Mamasan, Hujan Locale and Tiger Palm.

His passion for Thai cuisine has led him to street stalls, neighborhood kitchens and morning markets, to get to the heart of the dishes and hunt down recipes handed through generations.

Ben cut his teeth in restaurants around the world like Auckland’s iconic Iguacu and as the head of Issaya Cooking School under the eyes

of one of Thailand’s premier chefs, Chef Ian Kittichai. He then headed the kitchen in Sumba’s renowned Nihiwatu, voted No. 1 Hotel in the World

by Travel + Leisure, before making his final move to Bisma Eight in Ubud, Bali.

Beervana travels the world in search of the finest craft beer, handpicks their faves, and brings them to the very best tables. “We’re not a brewery.

We’re not a bar. We’re not a divine incarnation of heaven.

We’re just beer hunters. We’re just beer suppliers. And we’re beer lovers – and we like to think that matters,” the Beervana team said in their own words.

BEERVANA www.Beervana.asia Instagram: @Beervana.ID Facebook: Beervana.ID

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ON THE PASS

Celebrating Ramadhan at

THE DHARMAWANGSA JAKARTA photographs by THE DHARMAWANGSA JAKARTA

The Dharmawangsa Jakarta has prepared special offerings for the holy month of Ramadhan.

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TO WELCOME and join in the celebration of the holy month, The Dharmawangsa Jakarta is presenting the breakfasting programs “Touch of Egypt” at Lobby Lounge, Bimasena, from May 29 to June 22 and “Ramadan Nusantara” at Jakarta Restaurant, The Dharmawangsa, from May 28 to June 23.

From 5.30 pm until 10 pm, The Dharmawangsa Jakarta executive chef Felix Budisetiawan and team will be serving extensive menus to satisfy those who crave exotic Egyptian dishes or who want to touch base with their Indonesian roots.

This year, Bimasena transforms its once modern function room to create a completely different feeling with Egyptian decorations as the guests enter the Lobby Lounge so they feel as if they are faraway in a mythical land with lavish Middle Eastern colors and majlis seating.

As the guests enjoy their food, enchanting Arabic pipe music will be played in the background.

To break the fast guests will be served classic ta’jil

and Egyptian desserts such as om ali, halawet ahmed, low-fat mohallabiyah, and assorted baklava. There will also be an Egyptian Corner serving cold mezze. Besides Egyptian cuisine, Bimasena will also present signature dishes including giant lobster thermidor, oxtail soup, iga panggang madu, and mongolian BBQ. For those who prefer to break the fast with Indonesian cuisine, Jakarta Restaurant will be serving rendang-glazed rib-eye beef, kambing guling, rawon roasted rib-eye, mie kocok, martabak telor and sop kaki kambing. Assorted ta’jil and manisan including es kelapa muda and jongkong kopyor, as well as traditional cakes including martabak manis and kue pisang will also be served to satisfy the sweettoothed.

The whole family can enjoy a great time and fantastic cuisines for Rp 595,000++ for adults and Rp 395,000++ for children. For reservations please contact Lobby Lounge at +62 21725 8668 ext. 8139 or Jakarta Restaurant at +62 21 725 8181 ext. 6237.

THE DHARMAWANGSA JAKARTA Jalan Brawijaya No. 26, Jakarta www.the-dharmawangsa.com Facebook: thedharmawangsajakarta

• May 2017

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ON THE PASS

Ramadhan and Idul Fitri Celebrations at

GRAN MAHAKAM photographs by GRAN MAHAKAM

Hotel Gran Mahakam presents Moroccan decorations inspired by the beauty of Morocco and has chosen “Sacred Ramadan” as the theme of this year’s holy month celebration.

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A REMARKABLE package has been prepared by the hotel to indulge their guests who choose to stay over or to celebrate fast-breaking tradition at Le Gran Café and Aoki Japanese Cuisine.

The room package this year will be available from May 2 to July 9. The room package “Sacred Ramadan” will include accommodation in a deluxe room, early breakfast or breakfast for two persons, a 10 percent discount on the fastbreaking buffet at Le Gran Café and Aoki Japanese Cuisine, a complimentary two pieces laundry per day (minimum two night stay), welcome drinks and fresh fruits upon arrival.

Guests will be pampered with a sumptuous fastbreaking buffet from May 25 to June 24. Le Gran Cafe has prepared a wide range of tempting sweet tajil and various dishes only found during the month of Ramadhan.

For fast-breaking, Le Gran

Cafe will serve its signature Bubur Tampah (bubur sumsum, bubur jali, bubur biji salak, sagu rangi, complete with palm sugar and coconut milk sauce for toppings) kolak campur, serabi kinca, ketan pandan kinca, getuk keju coklat, es tape hijau, es kelapa muda, es lotus mahakam and a selections of fine dates.

The restaurant will also offer as appetizers caesar salad, sushi sashimi, lumpia basah, lumpia padang, rujak pengantin, and karedok; soups bakso bakwan, soto mie mahakam, soto padang, sup buntut, steamboat; Indonesian signatures ketupat ramadan, lontong mahakam, nasi daun jeruk, nasi liwet and nasi bali; carvings kambing guling, sapi guling, beef sawarma; desserts es rujak, es pelangi, es kopyor, es blewah, es cendol, chocolate melted, almond pudding, selections of ice cream, kue ape, pancong kopyor and banana crepes.

For Japanese food lovers, the highlighted menu at AOKI Japanese Cuisine will feature tajils kolak campur, biji salak and jongkong; appetizers sushi nigiri, sake sishito, telaga warna maki, sashimi, spider maki and chicken salad; main courses dry sukiyaki, truffle beef, tendon, beef teriyaki, tempura, yaki udon and ebi moto yaki; desserts es kopyor, tropical drink, Indonesian sweets, selections of ice cream and mixed fresh fruits.

To fulfil your needs in preparing Ramadhan events such as gatherings or Halal Bihalal, the hotel also caters in-house and offers an on-site catering package to be held at Hotel Gran Mahakam or at your own mansion.

HOTEL GRAN MAHAKAM Jalan Mahakam I No. 8 Kebayoran Baru, Jakarta T: +62 21 7209966 www.granmahakam.com Facebook: granmahakamhotel Twitter: @granmahakam Instagram: @granmahakamhotel

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ON THE PASS

Huize van Wely, Jakarta

Welcomes Chef Robin Hoedjes photographs by HUIZE VAN WELY

Jakarta’s famed Dutch patisserie Huize van Wely serves up the finest handmade chocolates, truffles and sweets.

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LEAD BY Robin Simon Petrus Hoedjes – the winner of Dutch Pastry Award 2015, the Huize van Wely team has unveiled new sugary delights with mouth-watering presentation like no other.

Focusing on quality produce, exquisite cakes, pastries and homemade ice cream, Robin has worked in Kuwait under The VictorianPatisserie Chocolaterie, before returning to The Netherlands.

Robin presented his amazing and impeccable creations of pralines, sweets and showpieces to Huize van Wely media friends on May 2, including his new creations for this Spring season.

The presented creations were Spring (manggo, passion fruit, vanilla cream, almond biscuit), Progress (cookies with chocolate butter cream, chocolate, hazelnut), Coconut (young coconut mousse, pandan mousse) and Chocolate Caramel (chocolate butter cream, caramel, pie dough).

Also served during the event were the classic tastes of the Petit Desire series, namely Vlaaitje Aardbei (vanilla custard, strawberries, pie dough), Fruit (vanilla custard, pie dough, mixed fruit), Pistachio Dream (almond pistachio, vanilla mousse) and Hazelnut Praline (crushed hazelnut, hazelnut cream, cookie).

Besides offering handmade chocolates, bonbons, truffles, pastries, cakes, sweet and savory biscuits and ice cream, Huize van Wely, Jakarta also serves a bistro menu that offers alltime favorite local delights, traditional Japanese cuisine and scrumptious Western fare.

Together with a refurbished interior, Huize van Wely at Pacific Place also boasts a distinctive menu and tea list from an exclusive collaboration with Dilmah, that is set to tickle the taste buds of jet-setters and evoke memories of their worldly encounters.

This is a place where guests are treated to the finest luxury range of gourmet leaf tea and a matchless array of artisan-crafted teas, food and dessert.

HUIZE VAN WELY PACIFIC PLACE Pacific Place Mall Ground floor, Jalan Jendral Sudirman Kav. 52 - 53, Jakarta T: +62 21 57973645 www.huizevanwely.nl Twitter: @huizevanwely Facebook: HuizevanWelysinds1922 Instagram: @huizevanwely • May 2017

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ON THE PASS

MALAYSIAN CULINARY DELIGHTS at The Westin Jakarta photographs by THE WESTIN JAKARTA

A variety of foods that go together as one national identity, a symbol of peace and unity. That is what Malaysian food is all about.

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THE WESTIN JAKARTA Jalan HR Rasuna Said Kav.C-22 A, Jakarta www.westin.com/jakarta T: +62 21 2788 7789 Facebook: The Westin Jakarta Instagram: @TheWestinJakarta

THE MALAYSIAN Food Festival 2017 was held at The Westin Hotel, Jakarta, from May 5 to 15. Visitors and guests at the Westin hotel were able to enjoy various Malaysian dishes from all over Malaysia that were prepared exclusively by chefs from Malaysia.

Visitors could find a variety of Malaysian food at this event, like nasi lemak, fried mee hoon, pekngayok, and roti jala; But, there were three must-try dishes at the event: the rich kedah laksa, the humble char kwey teouw, and the sweet and savory bubur qasidah.

Kedah laksa is similar to Indonesian laksa, only it has a clearer red colored broth like Thai tom yum goong and rather than using coconut broth, they prefer a stronger fish flavor using mackerel and added chopped ginger.

Dato’ Seri Zahrain Mohamed Hashim, Malaysian

ambassador to Indonesia, said that food was an important way to promote a country’s culture. “Food is an important tool in diplomacy in our endeavor to bring our two brotherly countries, Malaysia and Indonesia, closer,” he said.

The ambassador also hoped that food could open more cordial discussions about Malaysia, especially in elevating the level of relations with Indonesia. “The time could not be more opportune given that we are celebrating the 60th anniversary of diplomatic relations between Indonesia and Malaysia this year,” he said.

Guests could experience the Malaysian culinary delights for Rp 398,000 at lunch time and Rp 438,000 at dinner. It was an eye opener to taste and realize how similar yet unique the flavors of Malaysian and Indonesian cuisine are.

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ON THE PASS

Craft Coffee by

KITCHENAID story by YOSUA YANUARD photographs by KITCHENAID

KitchenAid craft coffee line brings the café experience into home kitchens.

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THE GOOD NEWS for all caffeine drinkers is now you can enjoy a manual brew coffee in your home with just a click.

KitchenAid has introduced a pour-over coffee maker and siphon coffee brewer that can bring a range of barista techniques to deliver nuanced flavors, aromas, and expert consistency of a high-end craft coffee house to your house.

“Our product designers spent the past few years extracting lessons from some of the most time-tested and barista-approved brewing methods for craft coffee,” said Kevin Tjandra, an avid coffee lover, café owner, and general manager of PT Mega Sukses Jaya, the authorized sole distributor of KitchenAid in Indonesia. “They then combined this learning with the modern, artful product design that has become the hallmark

the KitchenAid brand.”

KitchenAid siphon coffee brewer reimagines the theater of classic vacuum pot brewers with modern engineering, simple setup, and fewer parts. It combines the richness of totalimmersion brewing methods with the clean flavor profile of filter brewed coffee, all without the need for an actual filter.

The pour-over coffee brewer emulates the technique of an expert barista with a pre-infusion stage that pours just enough water to wet the coffee grounds, then pauses long enough to allow the fresh coffee to “exhale” before the final brewing stage. This technique creates the “bloom” that marks a great cup of pourover coffee, without the need to watch, wait and hover over the cup.

The brewer also boasts of a carefully designed shower head that fully saturates

the fresh grounds, and an intermittent brewing cycle that mimics the natural pauses in a handmade pour over brew. In addition, it features multiple brewing temperature settings calibrated for both light and dark roast coffees, and an adjustable cup setting that optimizes the brew for different batch sizes.

The pour-over coffee brewer has earned a Home Brewer Certification from the Specialty Coffee Association of America which enforces some of the country’s toughest guidelines on home coffee

brewing equipment.

“Good coffee is becoming more prevalent today, much like craft beer,” added Kevin, “And what you’re seeing is that once people are exposed to craft coffee, there is no turning back.”

Other than those two machines, KitchenAid also has more craft coffee machines like a cold brew maker, precision press coffee maker, manual espresso maker and burr grinder. It’s a complete set to entertain coffee lovers and create their favorite coffee inside their home.

KITCHEN AID www.KitchenAidCraftCoffee.com Facebook: KitchenAid Twitter: @KitchenAidUSA Instagram: @KitchenAidUSA

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ON THE PASS

RAMADHAN Offerings

Throughout the holy month of Ramadhan, establishments across Jakarta have prepared special set menus and offers for guests looking to break their fast with colleagues, friends and family. Do check some of these yummy and tummy-filling breaking of the fast options.

Hotel Borobudur Jakarta

The hotel will be bringing a holy month feel to its many food outlets.

Bogor Cafe will be the home of Arabic food in Jakarta this June, as the hotel’s executive chef and his team of experienced crew are passionate about Middle Eastern food as part of celebrating Ramadhan. Book your table at Rp 398,000 ++ per person. The restaurant will also offers diners a mouthwatering buffet spread during Ied including ketupat, opor ayam and sambal goreng ati on June 24-26.

Japanese restaurant Miyama has prepared a beautiful bento set customarily served during the holy month for breaking the fast at Rp 298,000 each.

A festive selection of the hotel’s renowned handcrafted Idul Fitri goodies will make a perfect gift for this holy occasion. The hotel will create special treats to choose from individually or in a hamper for your friends, partner or family.

HOTEL BOROBUDUR JAKARTA Jalan Lapangan Banteng Selatan, Jakarta T: +62 21 3805555 www.hotelborobudur.com Twitter: @htlborobudurjkt Facebook: hotelborobudurjkt Instagram: @hotelborobudurjakarta

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La Moda

As a modern brasserie prominently located on the ground floor of Plaza Indonesia’s atrium, La Moda is marking the holy month this year with an indigenous Indonesian menu. Treat your taste buds with a delectable Ramadhan set menu highlighting Indonesia’s favorite dishes, such as taliwang grilled chicken, snapper head curry and stir fried gai lan with garlic sauce, prepared by Chef De Cuisine Candra Perdana, accompanied by an exquisite tajil buffet.

To complete your breakfasting moment at La Moda, the bartender has created an off-themenu special blend of tea: the citrusy and fresh flavor of lemongrass mixed perfectly with honey, lemon and tea.

Enjoy these sumptuous iftar offerings from May 25 to June 23 Rp 388,000++ for two persons including free flow iced tea and our signature lemongrass tea. Additional persons will be charged at Rp 128,000++.

LA MODA Plaza Indonesia, Jalan MH Thamrin No. 28 – 30 Jakarta T: +62 21 29924217 www.lamodajakarta.com Facebook: la moda Instagram: @lamodajkt

ARTOTEL THAMRIN - JAKARTA Jalan Sunda No. 3, Menteng, Jakarta T: +62 21 31925888 www.artotelindonesia.com/thamrin-jakarta Facebook: ILoveARTOTEL Instagram: @ilove_artotel

ARTOTEL Thamrin – Jakarta

Welcoming a blessed month of Ramadhan, ARTOTEL Thamrin - Jakarta presents a Ramadhan program called #BatalindiARTOTEL. #BatalindiARTOTEL is one of the ARTOTEL promotional programs happening on social media during Ramadan.

This program is intended for guests who come and enjoy iftar at ROCA and BART. ARTOTEL invites all guests to post photos on Instagram around breaking the fast with friends or family using the hashtag #batalindiARTOTEL. At the end of Ramadhan, one of the winners will be awarded a voucher to stay at ARTOTEL. To help you the holy month’s blessings with family, the hotel also has special room promotions for you to embark on a journey, reconnecting with loved ones in Jakarta.

Spending quality time with family should be intimate, for only Rp 725,000 nett per room per night, inclusive sahur and tajil for breakfasting.

The hotel also offers unforgettable and unique dining experiences at ROCA & BART, providing more than 20 items on its buffet breakfasting menu priced at Rp 150,000++ per pax.

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ON THE PASS

Raffles Jakarta

Indulge in the flavors of Turkey with the extensive variety of mouth-watering dishes

by Chef Hüsnü Özcan from Raffles Istanbul at Arts Café by Raffles. Chef Özcan will display his creativity with his signature dishes such as hünkar begendi, bulgur pilavii, dalyan kofte and manti.

Additionally, enjoy in the wide range of exquisite Indonesian and Middle Eastern delicacies to help break your fast in style. The first seating starts from 5.45 pm to 8.30 pm for Rp 398,000++, and the second seating starts from 8.30 pm to 10.30 pm at Rp 198,000++ per person.

Dining at Arts Café by Raffles could give you the chance to win lucky draw prizes every week of Ramadhan! Prizes include a weekend stay at Raffles, Sunday brunch, spa treatments, and much more.

The spiritual journey of the holy month culminates in an epic feast in Idul Fitri. Take the opportunity to savor once again the captivating and delightful array of Indonesian and Middle Eastern cuisines featuring Turkish specialty dishes, sweets and carvings stations, along with international specialties. Idul Fitri brunch is priced at Rp 688,000++ per person, including free flow juice and soft drink, while Idul Fitri dinner is priced at Rp 380,000++ per person.

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RAFFLES JAKARTA Ciputra World 1, Jalan Prof. Dr. Satrio, Jakarta T: +62 21 2988 8080 www.raffles.com/jakarta Twitter: @raffleshoteljkt Facebook: raffleshoteljakarta Instagram: @raffleshoteljakarta

The Westin Jakarta

Make this holy month of Ramadhan a memorable experience with your family and friends by breaking the fast at The Westin Jakarta’s Seasonal Tastes and Lobby Lounge with the sunset and evening Jakarta skyline as your scenery.

The talented culinary team led by Executive Chef Daniel Kuser will indulge you in a mouthwatering buffet and live cooking stations from Middle Eastern delights to a wide spread of traditional Indonesian tajil.

The packages are offered at Rp 438,000 per person inclusive of drinks, dates and tajil at Seasonal Tastes and Rp 300,000++ per person inclusive of drinks, dates and tajil for a ligher set of Indonesian buffet at the Lobby Lounge.

THE WESTIN JAKARTA Jalan HR Rasuna Said Kav C-22, Jakarta www.westin.com/jakarta T: +62 21 2788 7789 Facebook: The Westin Jakarta Instagram: @TheWestinJakarta

Fairmont Jakarta

Fairmont Jakarta presents a multitude of authentic Arabic dishes combined with Indonesian favorites and international cuisine at the hotel’s well-known restaurants, Spectrum and Sapori Deli.

At Spectrum, guests are invited to enjoy a deliciously themed iftar buffet menu featuring a lavish spread of mouth-watering specialties from around the world, including hot and cold mezzeh, nasi kebuli, lamb rack, sushi and sashimi, Indonesian dishes including beef rendang as well as tajil station that features sweet delights such as kolak and assorted fritters. The buka puasa buffet will be served daily from 6 pm to 10.30 pm and priced at Rp 398,000++ per person.

Sapori Deli, the hotel’s exquisite Italian restaurant, will offer guests a special threecourse set menu with inspiration from Italian, Indonesian and Arabic dishes. Guests can also order sumptuous delights from the tajil station separately. The iftar set menu at Sapori Deli is priced at Rp 248,000++ per person including free-flow soft drinks, flavoured ice tea and juices.

Fairmont Jakarta Jalan Asia Afrika No. 8, Jakarta T: +62 21 29703333 www.fairmont.com/jakarta Twitter: @fairmonthotels Facebook: fairmonthotels Instagram: @fairmonthotels • May 2017

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ON THE PASS

DoubleTree by Hilton Jakarta – Diponegoro

DoubleTree by Hilton Jakarta – Diponegoro has a special breakfasting buffet promotion to welcome the season of togetherness and goodness with its special outdoor dining experience.

Highlighting ‘kampoeng-style’ and offering old-time favorite dishes with up to 150 items from Indonesia and Jakarta in particular, under the direction of executive chef Zulkarnain, the hotel presents Pasar Bedug Betawi both in indoor and outdoor areas where the ‘traditional market’ theme will be started after the bedug or drum sounds as the sign for the breakfasting time.

To preserve local food, the culinary team whips up an array of Ramadhan delicacies and local specialties with a strong traditional palate from the famous live cooking stations at OPEN} Restaurant. Starting with the sweets, diners are welcome to break fasting with kolak durian and rujak buah sambel kacang followed by traditional food in Local Pod featuring kakap kemangi bumbu kuning, satay campur, cumi sumbat pedas and grilled lamb with kebuli rice. Complete the traditional dining experience and turn back to Betawi heritage cuisine in the outdoor area where other authentic street food selections are available in traditional trucks and warung (traditional corner). Diners will also be indulged with a unique dessert experience of durian temptations starting from the widely revered freshly cut durian and a selection of durian delicacies on benches in the garden to bring back the memory of pulang kampung moments.

Pasar Bedug Betawi at OPEN} Restaurant is priced at Rp 428.000++ from iftar time to 10 pm. A special price is available starting from Rp 350.000++ on the weekend and in the first week of Ramadhan.

DOUBLETREE BY HILTON HOTEL JAKARTA - DIPONEGORO Jalan Pegangsaan Timur No. 17, Cikini, Jakarta www.JakartaDiponegoro.DoubleTree.com Twitter: @DoubleTreeJKT Instagram: @doubletreejkt

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Pullman Jakarta Central Park

Pullman Jakarta Central Park celebrates Ramadhan by featuring the centuries-old tradition of sharing iftar at Collage All Day Dining and hilal, a unique and festive Moroccan breakfasting experience. The hotel invites guests to share the ceremonial breaking of the fast with a wide array of international cuisines served in buffet style and with an open kitchen concept.

Located on the 12th floor, Collage presents a delectable traditional iftar buffet that includes a variety of tajil, Middle Eastern and international live cooking stations and a bountiful array of desserts. Prices start from Rp 338,000++ per person, available Monday to Sunday from May 25 to June 24 from 5.30 pm to 10 pm For those wishing for a unique iftar experience, hilal will be the perfect choice. Set in comfortable and relaxed Royal Moroccan ambience, hilal will feature exquisite Moroccan dishes, as well as sumptuous Indonesian food selections from tajil, appetizers, main course, and desserts. It is offered at Rp 250,000 per person Monday to Friday from June 12 to 22 June, from 5 pm to 10 pm.

Pullman Jakarta Central Park Podomoro City, Jalan Letjen S. Parman Kav 28 Jakarta www.pullmanjakartacentralpark.com T: + 62 21 29200088 Facebook: pullmanjakartacp Instagram: @pullmanjakartacp

GRAN MELIA JAKARTA Jalan HR Rasuna Said Kav X-0, Jakarta T: +62 5268080 Facebook: granmeliajkt Twitter: @granmelia_jkt

Gran Melia Jakarta

Gran Melia Jakarta is ready to welcome guests with iftar menu selections. Café Gran Via will showcase a selection of nusantara flavors with specialties of 10 special sambal from around Indonesia: including sambal terasi, sambal teri cabe ijo, sambal bajak, sambal penyet, sambal matah, sambal kecap, sambal dabu-dabu, sambal sereh, sambal leunca and sambal belado.

In addition the signature grilled chicken or lamb will be available every night.

For the sweet tooth, Café Gran Via will prepare traditional Indonesian sweets such as: serabi, tape bakar and pisang bakar; which will be prepare a la minute. The Iftar Delight buffet is available every evening during Ramadhan at Rp 355,000++ per person.

Yoshi Izakaya is also celebrating Ramadhan, by showcasing a buffet for appetizers and desserts while main courses are is available on request. This special offer is available at Rp 488,000++.Chef Eric Lau from Tien Chao Chinese Restaurant is also proud to select a special set menu starting from Rp 490,000++ for the iftar dinner at the restaurant.

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ON THE PASS

Mandarin Oriental, Jakarta

Mandarin Oriental, Jakarta invites guests to embrace Ramadhan traditions this year by sharing memorable experiences with family and friends and enjoying its legendary service throughout the Holy Month. Share the ceremonial breaking of the fast with loved ones at Cinnamon, express heartfelt wishes of Idul Fitri with exclusive hampers from the Mandarin Cake Shop and celebrate Ramadhan in town with the special ‘Ramadan Holiday’ package.

Cinnamon invites its guests to embark on a culinary journey showcasing authentic Indonesian Nusantara dishes. Among the featured dishes are the Indonesian style Kambing Guling – roasted milk-fed lamb from Central Java, the aromatic steamed Nasi Balinese, and the hearty Bakso Malang. Tajil and desserts also feature traditional Indonesian sweets and jajanan pasar such as Bubur Shafar Madura, Kolak Pisang, Es Campur, various traditional shaved ice treats and many more. The breaking of the fast dinner at Cinnamon is available from May 26 to June 24 June and is priced at Rp 350,000++ per person. Those who plan to celebrate Ramadhan with their colleagues or business partners can take advantage of the special group discount offer, available in the first and fourth weeks of Ramadhan.

Guests may also celebrate the joy of Idul Fitri with their loved ones with a special brunch perfected by the hotel’s creative culinary team.

The Idul Fitri brunch is available on June 25 and 26 June, priced at Rp 256,000++ per person including chilled juice and ice tea.

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MANDARIN ORIENTAL, JAKARTA Jalan M.H. Thamrin, Jakarta T: +62 21 2993 8825 www.mandarinoriental.com/jakarta Twitter: @MO_JAKARTA Facebook: MandarinOrientalJakarta Instagram: @mo_jakarta

Shangri-La Hotel, Jakarta

To welcome the holy month of Ramadhan, Shangri-La Hotel, Jakarta offers guests an extravagant iftar feast and a range of sophisticated Ramadhan hampers to share the bliss of the holy month.

SATOO, the hotel’s international buffet restaurant, will bring a delightful trio of the hotel’s special culinary creations from Indonesia, Malaysia and Turkey. The recipes come from the hotel’s chef and originated in the three countries.

Guests may savor the richly spiced menus during the Ramadhan iftar or dinner feast, available at Rp 408,000++ per person during weekday dinners and Rp 428,000++ per person during weekend dinners.

The breaking of the fast buffet menu varies from doner kebab, slow-cooked lamb shoulder, beef rendang, lontong sayur, a variety of soto, martabak bangka, nasi lemak, asam Laksa, roti jala and mee kari mamak to assorted tajil and Ramadhan-themed desserts.

To share the holy month’s blessings, SATOO Deli Shop offers Ramadhan hampers that will make the perfect presents for family members, friends and business colleagues. These delicacies will be available to order as a perfect and lovely gesture of appreciation and of embracing this festivity.

The hampers come in three size, namely Turban, Tasbeh and Sultan. The Ramadhan hampers are available at prices starting from Rp 880,000 nett and include a selection of Indonesian- and Western-style signature cookies, dates, spiced nuts and lapis legit prune cake. Customized hampers are also available upon request.

SHANGRI-LA HOTEL, JAKARTA Kota BNI, Jl. Jendral Sudirman Kav. 1, Jakarta www.shangri-la.com/jakarta/shangrila T: +62 21 29229999 Twitter: @ShangriLaJKT Instagram: @shangrilajkt

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ADVERTORIAL

LUSIANA DARUSMAN

Lusiana is the founder of Bandung-based Sukha Delights, a passionate patisserie and croissanterie with affinity to Japanese and French flavors.

Sublime Creations story by TATU HUTAMI photographs by DENNIE RAMON

For pastry chef Lusiana Darusman of Sukha Delight simplicity is paramount while using the best ingredients and techniques.

LUSIANA, a native of the creative city of Bandung in West Java, is the first in her family to dive into pastry and bakery world. As a little kid, she did not cook or bake; needless to say, the idea of being a pastry chef never crossed her mind then.

However, when she was in senior high school, she started to think that food was fun and was part of sustainable industry. She then set herself to pursue culinary arts at AtSunrice GlobalChef Academy Singapore for one and a half year, she then studied pastry and bakery for another one and half years and falling in love with the craft in the process.

After completing her education, she went back to Indonesia and decided to

“

open her own store. Before opening her first store, Lusiana spent approximately two years to research and develop the formula. She spent the years eating lots of food and going to food expos and exhibitions before opening Sukha Delight in 2014.

She described her style as classic in terms of color, presentation, and techniques.

She prides herself using the best ingredients such as Elle & Vire Professionnel® Sublime cream with Mascarpone.

“The Sublime cream has the perfect texture and the flavor. It is milkier and creamier than you thought it would be. By using this cream, you don’t have to compromise the texture for flavor or vice versa.”

Among the pastries she

created using Elle & Vire Professionnel® Sublime cream with Mascarpone were Chocolate Apricot, Apple Tart and Brazilienne. She used Sublime cream for the texture in Chocolate Apricot and Brazilienne. For Apple Tart, Sublime was used to achieve both the flavor and the texture.

She expected that customers will experience surprising flavor when eating the dishes.

“It is a bit tricky to just sell pastry in Bandung. They like to try new things and they will swarm something new.

But if you don’t keep up with new invention, you will be forgotten. So I play more on the taste rather than style. I use only good ingredients such as Sublime cream because it has the flavor and the look.”

The Sublime cream has the perfect texture and the flavor. It is milkier and creamier than you thought it would be.

”

• May 2017

51

ADVERTORIAL

CLAUDIA SARAH

Claudia is a chef-owner of Tortens Bite & Taste patisserie which focus as a pastry supplier, providing products to restaurants and cafes in Bandung, West Java.

There are three things that Claudia Sarah of Tortens believes when it comes to make pastry and cake: taste, design and innovation.

With these, she sets herself for new expansion.

CLAUDIA IS perfect mix of pastry chef and business woman. She started baking as a 13-year-old, and went to sell her cakes to her friends at the age of 15.

After graduating from senior high school, Claudia landed a spot at National Hotel and Tourism Institute (NHI) in her hometown of Bandung. She also took short course abroad to gain further understanding on French style pastry and cake. After years of baking and supplying pastry and bakery stores around Bandung and Jakarta, Claudia finally opened her own business named Tortens. To date Claudia has released 200 more products and provided for more than 30 points of distribution.

“I love to bake. My mom is not a professional baker, but she baked as a side job.

“

One day, she decided to stop baking because of work demand. Since that, she passed the baton to me to continue the business. Tortens opened seven years ago with me as the only employee,” she said Claudia described her style as petite but eye catching and affordable. Though she believed chocolate and sugar were the magic ingredients in the kitchen, she said she was not shy to experiment with lots of ingredient.

Her newest creation was a Gianduja Petits Gateaux with lots of flavor mixed with Kaliandra honey.

“I wanted to make Gianduja with Elle & Vire Professionnel® Sublime cream with Mascarpone. I wanted a few textures and the result is this cake. Accidentally, I paired the Gianduja with Kaliandra honey and it tasted so good. But after

a while, the honey taste turned to be overpowering so I added mango caviar infused with yuzu to soften and lighten the taste.”

The cake consists of white chocolate mousse mixed with single origin honey and Kaliandra honey. She uses Sublime cream to make the mousse. Micro sponge in the middle part was made from Kaliandra honey and beet root. To intensify the flavor, Sublime cream was converted as chantily. These were completed with hazelnut short crust pastry and mango caviar infused yuzu.

“It is a kind of flavor battle in a bite,” she said with a smile.

In the near future, Claudia prepares herself to expand the network by opening another counter in Bandung, bringing Tortens branches to a total of three.

I wanted to make Gianduja with Elle & Vire Professionnel® Sublime cream with Mascarpone. I wanted a few textures and the result is this cake.

”

• May 2017

53

ADVERTORIAL

Pastry chefs from all over Indonesia and abroad flexed their creative and artistic muscles at the Desserts Plated Indonesian Flavor competition at the 11th Indonesian Salon Culinaire 2017.

THE EVENT was held in JIEXPO Kemayoran from April 5 to 8, in conjunction with Indonesian Food & Hotel Exhibition. The competition was endorsed by WACS (World Association of Chef Societies) as a Continental Competition.

This year they had 27 classes of competition from Artistic Display and Live Cooking Challenge.

A total of 750 competitors registered for the 11th Indonesian Salon Culinaire 2017. The participants come from all over the world including South Korea, Malaysia, Thailand, Taiwan, Dubai and other major cities throughout Indonesia, namely, Bandung, Bali, Semarang, Surabaya, Bogor, and Medan.

Some 27 overseas and

WACS certified judges oversaw the competition. Local judges, 18 of then, were also involved in this competition. Chef Otto Weibbel as WACS Culinary Committee became the Chief Judge. Chef Rick Stephen as Continental Director of WACS for ASIA also came to overview the competition.

Among the most interesting events the Desserts Plated Indonesian Flavor and Bocuse D’or & Asian Pastry Cup. For the pastry section, there were 40-50 participants involved to create their signature style dish.

In Desserts Plated Indonesian Flavor, every participants have to create a dessert of their choice using Elle & Vire® products in one hour. In Bocuse D’or & Asian

Pastry Cup, the winner will represent Indonesian in Asian Qualification Competition in 2018. However, there were no winner decided on the event because there was no participant that fulfilled and satisfied the criteria from the judges.

“We have to redo the process to decide the winner. This is not only a competition but also learning class. We have the high standard and we want the participant to learn and create from this competition.

There is no one to beat but yourself,” commented Chef Stefu Santoso, president of Association of Culinary Professional Indonesia.

However, he expressed his satisfaction on the progress

shown by Indonesian chefs.

“The participants showed tremendous progress this year.

Hopefully, they will continue improve in the future,” he said.

For, the Plated Dessert Indonesian Flavors competition, participants were to display four different types of plated desserts with “Indonesian flavor”, which could be Indonesian herbs or spices. The plated desserts were all to be displayed cold each plate for one person, suitable for a la carte service, with practical and up-to-date presentation required.

The participants were scored based on their composition, correct professional preparation, presentation and innovation, and arrangement and serving.

• May 2017

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SUPER SAMBALS Whenever they can, in general people avoid sweating profusely outside their workout sessions. But Indonesians, and probably the Southeast-Asian population, love nothing more than being drenched in sweat while eating perfectly tasty and spicy food.

Chili, or more specifically, sambal, is an essential element in enjoying the complete experience of Indonesian cuisine, which is built around the main staple of bland steamed rice: the spicier the better.

Chili crises exist in a nation where demand is very high and bad harvests and price hikes can literally send the president to call in the troops. You have not eaten if you had not have rice, and you cannot have rice without sambal.

COVER COVER FEATURE STORY

Chili

Chompers

story by TATU HUTAMI photographs by DENNIE RAMON

To turn up the heat, we invited some of our friends to bring their own twist to the beloved spicy condiment. Here are their sambal challenge stories.

HAILING FROM Australia’s capital, Chef Cameron Gardiner of Pullman Jakarta Thamrin began his culinary career at the age of 15 working for leading 5-star hotels and restaurants in his hometown before moving to the Middle East in 2007 to join the opening team of Hotel JAL Fujairah Resort and Spa, the first Middle Eastern hotel by Nikko Corporation.

The year 2011 saw his relocation to Hong Kong as group executive chef for Chiram Strategic Group, one of the city’s premier restaurant groups, overseeing three fine dining outlets.

Now in the Big Durian, Cameron, who draws from his diverse experience in modern gastronomy, is ready to explore all the possibilities including trying variants of sambal.

Arriving in Jakarta six months ago, Cameron challenged himself to eat more sambal and Indonesian food. When everyone ordered sushi, he would have soto with sambal. Surprisingly, Cameron said he never experienced stomach aches eating the fiery condiment.

“I never had an episode of health problems because of PULLMAN JAKARTA INDONESIA Jalan M.H. Thamrin 59 Jakarta T: +62 21 31 92 1111 www.pullmanjakartaindonesia.com Instagram: @pullman.jkt.indo Twitter: @Pullman_Jkt_Ind

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May 2017 •

sambal. I even challenge myself to eat more. I can say that I’m able to eat chillies more than most people do.”

Sambal matah and sambal terasi are two of his favorites.

Getting into creative mode, Cameron prepared one creation of sambal that went well with smoky, fried and grilled food.

The inspiration behind the dish is his experience eating satay and grilled pork.

“I wanted to make something like barbeque sauce but with more character. I was thinking, maybe I should smoke the chillies first. I use fish sauce because I don’t want to use shrimp paste. Then it has a few other ingredients such as salt, sugar and other herbs. When I try it, I can feel the sweat coming and it can only mean one thing; this sambal is good.”

The result is a sambal that can be described as super hot and unpredictable. At first, it tastes mild, but don’t be fooled; it will soon shock the palate. The taste intensifies with time as a result of using both smoked and fresh chillies. Fresh chillies provided the spiciness and the smoked ones added body to the flavor. Smoky and spicy; way to go!

“I never had an episode of health problems because of sambal. I even challenge myself to eat more.�

COVER COVER FEATURE STORY

KITCHENETTE RESTAURANT & CRÊPERIE Plaza Indonesia 2nd Floor, Jalan M.H. Thamrin No. 28-30, Jakarta T: +62 21 29923580 www.ismaya.com/kitchenette Facebook: KITCHENETTE Twitter: @k1chenette Instagram: @k1chenette

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ISMAYA Assistant Corporate Chef Philip Mimbimi loves spicy condiments like a little kid loves toys.

It is a love that grew as he was exposed to great cuisines and food markets in Indonesia.

Philip’s first exposure to the spicy condiment began when he was working in Thailand.

In the first month of tasting it, Philip’s stomach experienced violent wave; he described the experience as “Philip against stomach.” But the disturbance did not stop him. “As a chef, you need to try and be open minded,” he reasoned.

After Thailand, he went to work in Jamaica and on to Las Vegas. He went back to Asia to work in Kuala Lumpur, Malaysia and he tried the sambal of nasi lemak. As he predicted, he could finally handle the taste and the experience made a profound memory for him.

“My favorite sambal is sambal hijau, I can eat that with spaghetti or any other food. I also can pair it just with rice, a little bit of fried shallots; that’s okay for me. I can eat sambal terasi or sambal matah but only in small amounts because it is quite challenging for me. I usually eat sambal at dinner time because if I eat that in the morning, I wouldn’t be comfortable for the rest of the day.”

Philip gave us two reasons why he loved sambal hijau.

First, green is his favorite color. The second reason was because sambal hijau has a versatile flavor.

“What I learned from eating a lot of nasi padang, green chili itself is kinda medium spicy compared to bird’s eye chili. I think it is kinda closer to American jalapeno because

in Michigan where I grew up, I was exposed a lot to Mexican food. Sambal is pretty fun.”

At Ismaya’s Kitchenette Restaurant & Crêperie, there are two basic sambal served.

One is sambal merah and is made from red chili, shrimp paste, garlic, shallots, salt, seasoning and cooking oil. The red one is usually served with nasi goreng and brisket. There is an interesting story behind why he uses the red sambal with brisket.

“In Ismaya, we have a tasting culture and it is an important part of what we do. It is like research and development before we release a new menu. The brisket is something that we tried many times, probably 12 times.

Twelve different schedules of food tasting internally before we decided this is it.

It actually happened by accident; we originally wanted to make it as a Korean style dish like a hotpot or Korean bowl with gojuchang but we felt it wasn’t really authentic as we don’t have access to Korean cuisine. And we came up with the idea of doing it in Indonesian style and after one or two testings, we switched it.”

The other sambal is the green sambal which is made from almost the same ingredients but includes bird’s eye chili, candlenut, green tomato and kaffir leaves. The green one is usually served with oxtail, chicken, and fried rice.

Make no mistake, Philip does not adjust these sambal for anyone. Prepare your choice of palate cleanser when trying these dishes. They are so hot, but so tasty; as much as the heat burns, you’ll want seconds.

“My favorite sambal is sambal hijau, I can eat that with spaghetti or any other food. �

COVER COVER FEATURE STORY IAN CHIN, head baker at Beau

by Talita Setyadi, hails from Southbury, Connecticut, the US. Describing his childhood as typically American, he said he grew up with rather plain food such as nissin ramen noodles, tuna fish sandwiches with potato chips, and fried chicken.

However, he has always been interested in baking, making his first attempt when he was 9 years old.

“My mom didn’t want to bake stuff for me because she was busy being a doctor, so I baked a cake myself and it was better than anything she could

have made.”

His parents sent him to Le Cordon Bleu Paris after college to see if he really liked baking. “[Then it hit me], wait a second—not only do I like to do this, I want to come back and make this as my career.”

Before landing in Jakarta, he worked at Sullivan Street bakery and had expressed his discontent with his work, to which Talita half-jokingly said he should come to Indonesia to help her get the bread section of the bakery started.

Exposed to a new culture, Ian has been fascinated by the

sambal culture in Indonesia.

He is trying to catch up with this new excitement by tasting lots of variants of sambal; everything from sambal ijo to sambal with petai.

“I still want to try the one with marijuana from Aceh!

One of my favorite to eat is the one you get with pecel ayam or pecel lele. So good! I could eat that one with everything.

Unique-wise, I once had sambal with oysters at a Korean restaurant in Jakarta.

Very interesting textures to say the least. A bit briny for my taste.”

Ian described Indonesian sambal as special because of the variety. In his opinion, the many different cultures and chilies in Indonesia are reflected in the plethora of sambal variations.

“People abroad just need to taste sambal, like just something basic, like sambal terasi. Or just ABC saus sambal!

Bring ABC sambal to the US and put it next to every container of tomato ketchup.

Soon people will be like, putting it on everything, seperti orang Indonesia asli! Pizza?

Sambal! Chicken Alfredo?

Sambal! Ice Cream? Maybe!”

Inspired by his experience at Padang restaurants, Ian combined sambal ijo and kare ayam and incorporated them into bread. He roasted the chilies because he thinks it’s easier to just chuck everything in the oven rather than fry everything.

This bread shows off the flavors of nasi Padang in a justas-portable package. Toasty!

BEAU BY TALITA SETYADI Jalan Cikajang No. 29 Kebayoran Baru, Jakarta T: +62 21 27517454 www.beaujkt.com Facebook: beaujkt Instagram: @beaujkt IAN CHIN Instagram: @bakingchin

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“People abroad just need to taste sambal, like just something basic, like sambal terasi.

Soon people will be like, putting it on everything.�

COVER COVER FEATURE STORY

story by YOSUA YANUARD photographs by NUSANTARA (BY LOCAVORE)

As part of the preparation to open their new venue, the people behind Nusantara (by Locavore) shared their search and research about sambal from across the archipelago.

NUSANTARA (by Locavore) is the latest project of chefs Eelke Plasmeijer and Ray Adriansyah and their team who are always passionate about Indonesian ingredients and cuisine.

Their effort to champion Balinese culture and use only sustainably sourced local ingredients has been recognized and celebrated.

Earlier this year, Locavore rose 27 places to No. 22, earning the title of the Best Restaurant in Indonesia as well as Highest Climber Award at the the 2017 Asia’s 50 Best Restaurant awards.

Nusantara (by Locavore), they said, was a way to manifest their dream to serve authentic tastes of Indonesian cuisine.

“Our team has spent a lot of time and traveled to many regions in Indonesia, just to learn ingredients, recipes, cooking methods and tastes from each local dish they tried,” Ray said as we sat down for a chat at Locavore restaurant in Ubud recently.

Ray said that they would not adjust the taste to any kind of palate preferences in order to achieve their mission of introducing the real taste of Indonesia.

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SEARCH Chef I Putu Dodik Sumarjana, who has been part of the Locavore team since day one, has been trusted to helm Nusantara.

Already busy with their social media presence, Nusantara recently showcased the result of months looking into the Indonesian quintessential condiment: sambal; 25 of them to be exact.

“Why sambal? Because it’s an important dish you can find on every dining table in Indonesia”, said Putu.

This chili-based dish can be served on different ways: it can stand on its own, it can be a condiment, or it can be part of the ingredients for certain dishes.

Putu and his team actually came up with more than 25 sambal, but for the limited time that they have and with the available ingredients at their disposal, 25 was the number they chose.

“We already have a lot of sambal recipes that are ready for a turn every once in a while at Nusantara,” said Putu.

Of the numerous sambal, the ones Putu listed as his favorites were sambal lindung from Bali which used lindung LOCAVORE Jalan Dewi Sita No. 10, Ubud, Bali T: +62 361 977 733 www.locavore.co.id Facebook: restaurantlocavore Instagram: @restaurantlocavore NUSANTARA (BY LOCAVORE) Instagram: @nusantara_locavore

(eel) as its main ingredient and sambal bajak from Central Java which was a combination of stir-fried chili, garlic and shrimp paste. He also mentioned sambal andaliman from Medan as the spiciest sambal he ever tried what with the andaliman (a relative of Sichuan pepper) known for its tounge-numbing capability.

As serious as they are about researching and developing their sambal, the crew is more serious about their menu.

Putu said they had been cooking more than 50 dishes as options to be served at Nusantara. “It is still under development, and chef Putu always presented a new or improved menu every week,” said Ray. Among Putu’s favorite dishes is jukut kelor, which is made by stewing moringa leaves inside a coconut shell and then adding Balinese base seasoning base genep and fresh coconut milk.

Nusantara will open by the end of June, but Ray said the research would go on, so their menu would always grow and offer wider arrays of Indonesian authentic tastes.

We can’t wait!

The list of sambal: • Sambal Hijau • Sambal Tomat • Sambal Bajak • Sambal Lindung • Sambal Korek Rawit Merah • Sambal Honje

• Sambal Pencit • Sambal Sabus Kol • Sambal Bongkot • Sambal Goreng Bali • Sambal Suna Cekuh • Sambal Kecap

• Sambal Matah • Sambal Andaliman • Sambal Goreng Jawa • Sambal Teri Medan • Sambal Colo Colo • Sambal Dabu Dabu

• Sambal Sasembrang • Sambal Dadak Sunda • Sambal Kemangi • Sambal Goang • Sambal Bongkot • Sambal Terasi

• May 2017

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COVER FOOD FEATURE FIGHT

BEBEK Sambal story and photographs by YOSUA YANUARD

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IJO

If you are looking for spicy food that makes your ears ring but your palate sing, then bebek sambal ijo is a go-to. But, which to order?

• May 2017

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COVER FOOD FEATURE FIGHT

BEBEK KALEYO Jalan KH Abdullah Syafei No. 49, Tebet Jakarta T: +62 21 95400088 www.kaleyo.com Instagram: @bebekkaleyo76

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WHEN THE CRAVING for spicy food comes, there are several dishes that cross my mind and the good-old fried duck with sambal hijau – or more colloquially, sambal ijo – is always at the top of the list.

It’s a heavenly combination of savory meat, green chilies and garlic.

Imagine the sinful duck fat melting inside your mouth combined with the sweet flavor and dense texture of the duck meat. For the perfect pairing: a mixture of fried green

chili and garlic – among other ingredients.

I compared two famous and always crowded duck shops in Tebet: Bebek Ginyo and Bebek Kaleyo. Both merchants started serving their customer in 2007, but Bebek Kaleyo started their business at Cempaka Putih and kept growing until they opened multiple branches, including one in Tebet, an upcoming lifestyle and culinary hub straddling the border of East and South Jakarta

municipalities. Bebek Ginyo, on the other hand, is a native of Tebet and has yet to open other branches.

I ordered similar dishes to compare their price and found out that Kaleyo was slightly more expensive. You can get Kaleyo’s fried half duck (breast and thigh) with sambal ijo, veggies and rice for Rp 39,000, while the same dish at Ginyo is almost Rp 10,000 cheaper.

Even if you go for the package with more sides: veggies and fried tofu and

tempeh, Ginyo still cost Rp 47,500 and Kaleyo Rp 52,200.

Size-wise, both are on par. The clear difference you can spot visually is the color.

Kaleyo is darker, the result of more time spent in the highheat frying oil. Consequently, Kaleyo’s has crispy thick skin because the fat has almost completely fried away, with the gamey smell of duck gone, allowing the savory flavor of duck meat to come forward.

Ginyo is on the opposite side: lighter color with thick

fat skin, the signs of less frying.

The natural umami flavor from the fat combined with the soft meat will completely take over your palate in no time and you’ll dig deeper and faster into the dish.

How about the sambal ijo? Once again, both are of different styles, apparently in accordance with their different frying style. Ginyo uses big green chilies, so it has a milder heat with a fresh fragrance.

Ginyo smears the sambal right on the duck so you can taste

the sambal mixture infused into the duck.

Kaleyo’s sambal ijo is more adventurous. It uses green bird’s eye chili which is famous for in-your-face hotness and leafy flavor. Needless to say, Kaleyo packs more heat – tasty, addiction-inducing heat.

Verdict? Personally I’d like to have Ginyo’s duck with Kaleyo’s sambal. That would leave me with Kaleyo’s duck and a side of Ginyo’s sambal.

Wanna come and try it with me?

BEBEK GINYO Jalan Tebet Utara Dalam No. 12, Tebet Jakarta +62 21 8292343 www.bebekginyo.com

• April 2017

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WEEKEND COOK

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May 2017 •

Chef Wina’s

BROUGHT TO YOU BY

Gulai Ikan story by ANDRE ARDITYA photographs by DENNIE RAMON

Homecooking lover Chef Wina Bissett shares with us a recipe for an easy yet amazingly tasty Indonesian classic dish of gulai ikan or fish curry to share with family and friends.

GULAI IS everyone’s favorite dish because it has a lot of spice and goes very well with a plate of fluffy warm rice.

The aroma alone is enough to bring people together, with plates in their hands.

“For this recipe, I use white snapper because it’s a common fish that would be easy to get wherever you are,” said Chef Wina.

She also replaced some of the spices with simpler ones, so people can easily get them anywhere.

“As with any other gulai, the broth is an important element.

For a perfect broth, coconut milk is crucial,” she said.

Wina has successfully transformed herself from a passionate foodie to a kitchen professional and self-made cookbook author. From her point of view, everyone can, and should, cook.

Wina never had any formal culinary education, but she does have a deep love for food. When she lived in Australia and the UK, she spent most of her money on food. She had also went

backpacking around Europe and explored the rich variety of cuisines there. From cheap eateries to Michelin-star restaurants, she wanted to get the experience of the best places to eat.

Wina started cooking after she got married. After giving birth to her first child in 2011, she decided to become a full-time housewife. One day, she was bored and went to a kitchenware shop in Kemang, bought a mixer and started to bake. That’s how it all started.

The next year, she wrote her first cookbook about home food, Masakan Rumah Wina Bissett; the book was published in 2013. She continued with her second book about cookies and cakes and a third one about Indonesian home cooking recipes.

With three cookbooks under her belt, she is preparing her fourth one as well as her own cooking studio in Cikajang in South Jakarta.

Wina describe her food as honest with simple and easy-tofollow cooking techniques.

OXONE-INDONESIA www.oxone-world.com www.oxone-online.com T: +62 21 6625488 +62 21 6623389 +62 819 08325160 Instagram: @OxoneOnline Facebook : OxoneOnline Twitter: @Oxone_indonesia Youtube: Oxone Indonesia

• May 2017

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WEEKEND COOK

White Snapper Curry INGREDIENTS: 400 gr 2 tbs 1 tsp 4 cm 4 cm 3 4 3 4 3 2 4 1

750 ml 250 ml 1

To taste

Whole white snapper Olive oil Coriander Turmeric Ginger Garlic cloves Shallots Candlenuts Red chilies Jalapeno chilies Bay leaves Kaffir lime leaves Lemongrass stalk, bruised Water Coconut milk Tomato, cut into wedges Salt, sugar, kemangi leaf

STEPS

• In food processor, grind shallots, garlic, ginger, turmeric, red chilies, candlenuts, and water until smooth.

• Pour 2 tablespoons of olive oil into cast iron pan on high heat. Once the oil is hot, turn it down to medium heat. Fry the spice paste, bay leaves, kaffir lime leaves, and lemongrass until cooked but not burned.

• Add the water, mix well, bring to the boil. Add the fish. Add coconut milk, keep stirring.

Add salt and sugar. Close the lid to cook.

• Open the lid and stir it until the sauce has thickened.

There is no need to flip the fish. Add red jalapeno chilies, tomato, and kemangi leaves, stir. Serve hot.

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Oxone Jumbo Chopper (OX-272)

• Plastic Jug With Handle • On / off button with Safety Switch • Stainless steel blade • Capacity 1.2L • Voltage 220V - 50Hz • Power supply 250Watt

Oval Casserole (OX-3030OV)

• Enameled Cast Iron • Size 29cm x 22cm x 12cm

• May 2017

73

HAPPY HOUR

BELVEDERE VODKA BOLD Innovation story by YOSUA YANUARD photographs by BELVEDERE VODKA

Marek Vojcarcik as the brand ambassador for Belvedere Vodka paid a quick visit to Jakarta and rocked the Vodka! Vodka! Vodka! night at Loewy with a thirsty crowd.

WITH NEARLY 10 years of hospitality experience, Marek Vojcarcik is an artist many bartenders look up to. He joined Moët Hennessy in 2015 as the Asia Pacific Brand Ambassador for Belvedere Vodka.

Prior to joining Belvedere Vodka, Marek was a professional junior ice skater, and hung up his skates to study progressive bartending and techniques at Bar Academy.

He then began his career in hospitality in Bratislava, Slovakia at bars including Sky Bar and Lemontree, and served as the executive bar manager of Savage Garden in Bratislava and U.N.C.L.E in Bangkok. Marek currently serves as the bar and salon manager at two Michelinstarred Duddell’s in Hong Kong, where he leads the entire beverage program.

Marek has been honored in the bartending community as a judge for “50 World’s Best Bars” in 2014 and has competed in several mixology challenges around the world. This past year, Marek was selected as a global finalist for the Diplomatico World Tournament on behalf of Hong Kong.

With travel as a passion, Marek incorporates influences from around the world into his bartending and cocktails.“It is important to taste local food and beverages and have fun with it, so we can create cocktails with a new flavor experience yet also familiar to the guests,” he said.

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Recently, he visited the town and became a guest bartender for a one night at the Vodka! Vodka! Vodka! event at Loewy. He prepared three cocktails, namely Jack Jazz Rabbit, Golden Renaissance and Belve-Dear.

Jack Jazz Rabbit is mixture of Belvedere vodka with apple liqueur, fresh lemon juice, and carrot juice. This cocktail is pretty unique even for Marek himself: “It catches the freshness, smell and taste of carrot as the main characteristic, it’s a universal taste which also can be mixed with strong beverages.”

Meanwhile, the Belve-Dear also gave a good impression on the night. The exotic taste and aroma from truffle oil as the main characteristic stood well together with Belvedere Vodka on this cocktail. It played with the mind as it gave a whole new experience to savor the truffle taste with a mild kicking aftertaste.

But to me personally, the Golden Renaissance was the highlight of the night. It’s a mixture of Belvedere vodka, bianco vermouth, herb liqueur, and absinthe. This gold colored beverage was the strongest of the three Marek creations; it was bold and fresh at the same time. This would be a type of reward drink for Jakartan working warriors.

Marek rocked that night; here’s hoping for more visits in the future.

BELVEDERE VODKA www.belvederevodka.com Facebook: Belvedere-Vodka Twitter: @belvederevodka Instagram: @belvederevodka

• May 2017

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FOODIE CONFIDENTIALS

DRAWN

by Food story by TATU HUTAMI

photograph by Mitch Lui

Anna Vu, the illustrator behind ‘Good Food Crap Drawing’ and the art director at Australian Gourmet Traveller Magazine, really loves to eat and draw.

What started as a way of documenting the food she was eating during her move to New York in 2011 has turned into a well-recognized culinary documentation.

‘GOOD FOOD Crap Drawing’ is a visual documentation of the great food Anna has eaten and where she has eaten it. Her illustrations of dishes from across the world decorate her GFCD Tumblr and Instagram accounts.

Anna recalled that it was 2011 when she had just moved to New York and was desperately looking for work. She remembered eating amazing food and needed an outlet. However, she felt that writing and taking photographs was not her forte, so she chose drawing as her channel.

“I always studied art in school and at university, but I never really drew, which was weird.”

The result was a blog and a zine made for the MCA zine fair called “20 meals in NY,” which consisted of 20 quick sketches of stand-out dishes she had eaten on a holiday. After that, her career start rocketing and she made herself a household name for food illustration.

Her process of drawing involves eating out and picking the stand-out dish from a meal that she recently had and drawing it. She takes photos to help her remember the dish. But if she is not allowed to take a picture, she would excuses herself to the bathroom, writes a note or two about the dishes and tries to shove the memory into her brain. Do note that she’ll only draw the best dishes; if it was an ordinary meal, then she will not draw it.

There’s no pencil outline or white-out if she ventures outside the lines. “I still try and keep it spontaneous. I don’t sit there and draw it out and trace over it,” she said. “It’s the first-take.”

One of the challenge in her work is some dishes are easier than others to illustrate. For her, the biggest challenges were intricate, colorless, dark or meaty dishes “I’ve always said it’s really hard to draw minced meat and make that look good. And I’m a big protein person,” said Anna. “But I think that’s the point; it doesn’t have to look pretty.”

Anna, who pursued a Bachelor of Design majoring in Ceramics, Textiles and Environments at COFA, has equipped herself with Faber Castell connector pens and Le Pen felt-tip pens for all her pieces. She said that her choice of equipment came from a childhood appreciation for the Faber Castell classics.

“I did recently splurge and bought five fancy Copic markers to broaden my color range. They come in hundreds of colors and I finally found a good color for pork, although I’m still on the hunt for a good bacon color.”

ANNA VU www.goodfoodcrapdrawing.com Instagram: @goodfoodcrapdrawing

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photograph by Magnus Nilsson photograph by Magnus Nilsson

“I’ve always said it’s really hard to draw minced meat and make that look good.

But I think that’s the point; it doesn’t have to look pretty.”

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photograph by Matt Abergel

FOODIE CONFIDENTIALS

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photograph by Matt Abergel

FOODIE CONFIDENTIALS

AN

ITALIAN iN

Hong Kong

story by VINCENT VICHIT-VADAKAN

Hot on the heels of receiving this year’s Lifetime Achievement Award at the Asia’s 50 Best Restaurant ceremony and a star turn at Identità Golose, Milan’s premier food event, notoriously shy Chef Umberto Bombana sat down for a candid conversation in Italian with FoodieS. FOR NEARLY a quarter century, Chef Umberto Bombana has been an ambassador of authentic Italian taste in Hong Kong. But he did not plan it that way.

When he arrived in 1993, a short assignment managing Toscana in the Ritz-Carlton in Hong Kong was supposed to be just a mere stopover before moving on to greener pastures.

“I didn’t think I would stay,” he recalled, sitting in the bar of Otto e Mezzo Bombana, his flagship restaurant in Hong Kong, as he sipped an espresso. “I had the opportunity to open an Italian restaurant. I thought I’d be here three months then leave.” But

24 years later “We’re still here!” he grinned.

When the hotel closed, the time was right to hang his own name on the door and Otto e Mezzo Bombana was born in 2010. The restaurant won two stars from the Michelin guide in its first year of operation, followed by three stars in its second year, an honor it has maintained ever since. Otto e Mezzo is in fact the only three-star Italian restaurant in the world outside of Italy. He is also ranked No. 4 on the Asia’s 50 Best Restaurants list, which itself is a spin-off of the World’s 50 Best, where the restaurant ranks number 60. This year the organizers of 50 Best gave him

a Lifetime Achievement award.

But Bombana kept things in perspective. “I think both [Michelin and 50 Best] have been factors in developing the restaurant business in Asia,” he commented. “I tell my guys that awards are important, Michelin is perhaps the most important international guide, then Asia’s 50 Best, but most important of all is our customers.”

He has a reputation for being a little shy in interviews.

“Ah!” he exclaimed coyly. “It’s part of the work. I was born in the kitchen and I’m always in the kitchen but one needs to learn to communicate more.”

The native of Bergamo

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FOODIE CONFIDENTIALS in northern Italy has always known that his place was in the kitchen. As a teenager when his contemporaries were more interested in kicking around a football, young Umberto was already working his way through some of the finest restaurants in the region, learning his craft the oldfashioned way, apprenticing under the guidance of masters like Ezio Santin at Antica Osteria del Ponte. Then came a decade at the star-studded Rex II Ristorante in Los Angeles and finally Hong Kong.

Years of experience have helped him overcome his reservations about speaking to the public. The chef has made promoting Italian products and Italian cuisine, and most notably Italian truffles, his life work. He was also enthusiastic when talking about his adoptive home. He can be seen saying a few words in Cantonese about delicious, fragrant food in Hong Kong

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in a video made for the Hong Kong Tourism Board.

When he is not in the kitchen he can be found hiking around Clear Water Bay in Sai Kung or eating beef brisket noodles at local favorite Law Fu Kee. “The city is very livable.

I can walk home in 20 minutes.

I like the energy and the atmosphere of Hong Kong. It’s really beautiful. There are over 200 islands.”

“When you’re working, in my opinion, Hong Kong is the ideal city,” he said about the special administrative region.

“I like working with my team here, they’re good guys. There is a steady flow of customers.

Also if you find the right suppliers you can have the best products from around the world. There are no restrictions in Hong Kong and there are no import taxes so working conditions are good.”

What keeps customers coming back is the fresh pasta that he showers with truffles at

the table; sgroppino, a blend or sorbet and gelato whipped together in another table-side show-stopper; and a seasonal menu that reflects the finest produce available, like an ethereal asparagus foam with morel mushrooms and celeriac in the spring. The restaurant also boasts an wide-ranging wine cellar reflecting excellent producers from all over Italy and around the world.

He saw his ties to his diners on a very human level. “I have created a definite connection with the customers in Hong Kong,” he said. “And they are supportive of me.” It’s not hard to see why.

OTTO E MEZZO BOMBANA Shop 202, Landmark Alexandra, 18 Chater Road Central, Hong Kong T: +852 2537 8859 www.ottoemezzobombana.com Facebook: OttoeMezzoBOMBANA

SEARCHING FOR STREET FOOD

SAMBAL BAWANG BU SANTI Jalan Babarsari, Caturtunggal, Depok, Sleman, Yogyakarta.

OPENING HOURS: Daily, 8 am – 2 am SPEND PER PERSON: Rp 20,000 – 40,000 84

May 2017 •

SAMBAL BAWANG BU SANTI story and photographs by YOSUA YANUARD

IT HAS BEEN seven years since I last visited Sambal Bawang Bu Santi in the city where I spent most of my time as a student. So, last month when I had the chance for a short visit to Yogyakarta, I made sure to have a sweaty lunch there.

My first encounter with their super-hot yet somehow super addictive and appetizing food was in 2004. It was still a small place and my friends and I had to sit on a mat on the floor for our dinner.

They were serving our order with a lot of coconutmilk-steamed rice in a heatretaining container – it was all-you-can-eat rice warung style.

Imagine it was in the last days of the month as a student, when you need to be thrifty and make sure you can eat well until the next transfer from parents or the next side job paycheck comes through.

It was one of the many lifesaving food stalls for students who came from across the archipelago to study in Yogyakarta.

When I think about it, we managed to handle the heat from the sambal bawang by eating a lot of rice. Customers would order fried chicken which then came with two slices of cucumber, fresh basil and around two spoonfuls of sambal – and the free flowing rice.

Alas, they don’t serve it like that anymore, but for those who were lucky enough to have it that way, it became a loving memory.

The sambal bawang is as simple as it gets: red chili,

garlic and some seasoning.

When I tasted it, the flavor was exactly the same as what I had years ago, maximum savory flavor with a special aroma, a whiff of it sure to water your mouth. The texture, however, has changed; they now use a food processor to grind the ingredients instead

of the traditional mortar and pestle. The need for practicality, I guess.

For anyone who is interested in challenging their sambal, there are other options aside from chicken. There are fried catfish and tilapia fish, fried tofu and tempe, spicy chicken feet soup, and don’t

forget the several choices of vegetables.

A word of warning though, the sambal is very hot, even for locals. What can be guaranteed is that you will enjoy tasty yet simple Indonesian comfort food. It may be a tongue burning dish, but it sure is heart warming.

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FINE DINING

SWANKY SWIGGING photograph by FFERONE DESIGN

INSPIRED BY the pleasures of fine whisky, the Rare Whisky Glasses set concentrates on aroma, enhancing the flavor through its design. Each glass is individually hand formed by master glassblowers in the Czech Republic from the finest quality Borosilicate glass, a material which provides a high degree of thermal resistance for a range of hot and cold applications and is dishwasher safe.

Fferrone Design is distinctive in its thoughtful approach to form, challenging assumptions of user engagement and the interplay of function and aesthetics. These attributes are fundamental to the design philosophy and approach of the company, along with responsible sourcing and innovative use of materials and manufacturing.

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INTRODUCING

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