FoodieS Brunch Issue

May 2016

BRUNCH! 5IF #SVODI 4QFDJBMJTU #FTU )PUFM #SVODIFT #SVODIJOH JO 6CVE $PPLJOH #SVODI BU )PNF

7PM Å” *TTVF

PUBLISHERโ S NOTE

THE PUBLISHERโ s NOTE May 2016

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JEd V. dOBLE 1VCMJTIFS !KFE EPCMF

OUR GUESTS

MANPALAGUPTA SITORUS Managing Director

JED V. DOBLE Publisher

SAHIRI LOING

JUKE BACHTIAR

Associate Editor

Creative Director

Venturing outside his comfort zone of office life, Sahiri now spends his time working as a freelance writer for the fun part of life. His love of movies and dining out keeps him busy in his spare time.

HIMAWAN SUTANTO

DENNIE RAMON Head Photographer

ANDRE ARDITYA Managing Editor

MARK & BIANCA TAN

Photographer

Writers

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

Mark & Bianca is the couple behind EATS Jakarta which is popularly known for their blog and Instagram posts. Mark is a full-time educator who just recently discovered his passion for food and photography.

Bianca is a full-time mom and an avid foodie too. During the weekends, the duo embarks on their weekly EATSperiences to try out Jakarta’s ever-growing food scene.

ELLYNA TJOHNARDI

Blog: eatsjakarta.com IG: eats_jakarta

Writer A curious foodie with a conscience of a vegan but still can’t commit to living without cheese and eggs. Photography is my other passion that goes hand in hand with my food and travel adventures, accompanied by my camera ‘Loki’ for he is a bad boy that’s captured my heart the way Tom Hiddleston has.

JEFF MANZINI Photographer

JOY KARABACZEK Writer Joy worked as an expatriate Marketing Manager for a multinational life insurance firm before making an abrupt change in career and hemispheres. A confirmed foodie, she is an adept self-trained chef and baker who loves to dissect various cuisines. Specialty coffees are also a passion and she hopes to someday brew the perfect espresso. Joy calls Austria home, but has also lived in the Philippines, Indonesia, Iran, and Oman. Currently back in Jakarta keeping her Viennese husband company, she writes about travel destinations, personalities, food, restaurants and hotels, while trying out different Indonesian specialty coffees in her favorite coffee shops.

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Jeff became a foodie right after he quit smoking and gained 10 kg within 3 months. Naturally he channeled his passion from tasting flavors with his tongue into arousing others’ appetites through his photography.

You can also find him taking portraits and product shots for commercial projects. You can see Jeff’s portfolio at www. jeffmanzini.com

SAHIRI LOING Associate Editor

RIAN FARISA Editor

HIMAWAN SUTANTO ELLYNA TJOHNARDI MARK & BIANCA TAN JOY KARABACZEK JEFF MANZINI BUDI HARIANTO Contributors

BOEDY ASTUTI Office Manager

MUKTI PELUPESSY Distribution Assistant

HIMAWAN SUTANTO Cover Photographer

For advertising inquiries:

info@foodies.id

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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

38 May 2016 | Vol. 01 | *TTVF

BRUNCH!

46

EATING dIGEST 12 | * -PWF /PPEMFT

OPEN 14 | ".,$ "UFMJFS 16 | ,VOJP "PLJ 5IF .BO ŏCFIJOE UIF TDFOFTŐ 18 | (FOLJ 4VTIJ BU 4PHP $FOUSBM 1BSL 20 | )FBWFO GPS 4FBGPPE -PWFST

ON THE PASS 22 | 6CVE 'PPE 'FTUJWBM &ZFT PO *OEPOFTJB

56

26 | &NQPXFSJOH $VMJOBSZ 4DFOFT 28 | 4VOEBZ (SB[JOH BU "MJMB 4FNJOZBL | 3P$" #SVODI &"54QFSJFODF | "NJHPT XJUI 'SJFOET

COVER STORY | 5IF #SVODI 4QFDJBMJTU $IFG 'FSOBOEP 4JOEV 42 | #FE BOE #SVODI 46 | 8IZ 8F -PWF &HHT #FOFEJDU 48 | $IJOBUPXO $IPJDFT

COVER FEATURE 50 | #SVODI CZ #MBLF 54 | 5IF #FTU GSPN /FX ;FBMBOEōT 1SPEVDF 56 | 'PPE BOE 'BTIJPO 62 | 6CVE .PPE #SVODIJOH 0VU

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ON THE MENU

66

FOOd HEROES 66 | 5IF "VUIFOUJD 'MBWPST PG 8JMMJBN 8POHTP

FOOdIE CONFIdENTIALS 70 | %BOJTI $POOFDUJPO 74 | $ZSJM $BMNFU 5IF 6MUJNBUF 5FBN 1MBZFS 78 | "O 0DFBO $IBSNFE -JGF

THE WEEKENd COOK 82 | 4JNQMF UBTUZ CSVODI

THE CLASSICS 86 | 3FTUPSBO 3BEFO 4BMFI

SEARCHING FOR STREET FOOd 88 | /BTJ #JTUJL "TUBOB "OZBS 90 | 4VOEBZ #SVODI BU 4VOEB ,FMBQB .PTRVF

FOOd TRIP 92 | #SVODI UIF 4JOHBQPSF 8BZ

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" #SVODI "QQSPQSJBUF $PDLUBJM

ON MY PLATE 98 | $IFG -BOBOH BOE )JT 1BFMMB

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EATING dIGEST When I was offered to become a regular columnist, I was quite puzzled. Seriously, why me?

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Out of the Ordinary ‘Brunch’ at

Restaurant ANDRÉ story by DUWI SATRIO

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“André, housed in an intimate 19th century slender house in Chinatown, is the only ‘brunch’ I’d gladly book a month in advance.”

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ล May 2016

OPEN

AMKC ATELIER 1MB[B *OEPOFTJB -WM & +BMBO .) 5IBNSJO OP +BLBSUB 14

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AMKC ATELIER story by RIAN FARISA photographs by THE NJONJA

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15

OPEN

KUNIO AOKI: The Man “behind the scenes” story by JOY KARABACZEK

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ล May 2016

17

OPEN

GENKI SUSHI

at SOGO CENTRAL PARK story by RIAN FARISA photograph by RIAN FARISA

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ล May 2016

19

OPEN

Heaven for

SEAFOOD LOVERS story by ELLYNA TJOHNARDI photographs by ELLYNA TJOHNARDI

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Ŕ May 2016

21

ON THE PASS

Ubud Food Festival:

EYES ON INDONESIA story by ANDRE ARDITYA photographs by MATT OLDFIELD, UBUD FOOD FESTIVAL

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Ŕ May 2016

ON THE PASS

Empowering

CULINARY SCENES story by ANDRE ARDITYA

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โ I will keep promoting Indonesian food, at home and abroad.

Technology may have changed the way we cook things, but recipes are treasure trove from our ancestors.โ SISCA SOEWITOMO *( !TPFXJUPNPTJTDB 5XJUUFS !TJTDBTPFXJUPNP 'BDFCPPL 4JTDB 4PFXJUPNP

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โ Anything seasonal with proven provenance gets me excited! When you see a farmer or fishermanโ s pride in their produce or catch you canโ t help but want to get that excitement across to customers.โ JESSE McTAVISH *( !KFTTF@NDUBWJTI 5XJUUFS !KFTTF@NDUBWJTI UBUD FOOD FESTIVAL +BMBO 3BZB 4BOHHJOHBO 6CVE #BMJ 5

*( !VCVEGPPEGFTUJWBM 5XJUUFS !VCVEGPPEGFTU 'BDFCPPL 6CVE'PPE'FTUJWBM XXX VCVEGPPEGFTUJWBM DPN

ล May 2016

25

ON THE PASS

Sunday Grazing at

ALILA SEMINYAK story by SAHIRI LOING

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ALILA SEMINYAK, BALI +BMBO 5BNBO (BOFTIB /P 1FUJUFOHFU ,FSPCPLBO #BMJ *OEPOFTJB 5

*( !BMJMBTFNJOZBL

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QSPNP XIFSF UIF NFOVT BSF FYRVJTJUF BOE JOEVMHFOU UP TBZ UIF MFBTU XJUI B GSFF ลคPX PG BQQFUJ[FST IPNF CBLFE CSFBET QBTUSJFT BOE B ลฃOF TFMFDUJPO PG 8FTUFSO BOE "TJBO JOลคVFODFE CSVODI EJTIFT 5IF ล 1BZ (FU ล BOE #JSUIEBZ QSPNPUJPOT HFUT ZPV CJSUIEBZ HVZ HJSM PVU UP FOKPZ B OJDF DPNQMJNFOUBSZ NFBM TFWFO EBZT QSJPS PS FWFO BGUFS ZPVS BOOJWFSTBSZ 5SVTU VTล JUล T XPSUI JU 8F XFOU GPS B 4VOEBZ (SB[F XJUI GSJFOET BOE XF XFSF OPU EJTBQQPJOUFE XJUI UIF QBDLBHFE NFOV PO PลขFS $IFDL PVU UIF NFOVT CFMPX BOE ':* XF XFOU GPS UIF UIJSE PQUJPOล JU JT UIF IPMJEBZT

SUNdAY GRAZE PACKAGEd OPTIONS Food and Soft Drinks 64%

*%3

Food and Soft Drinks + Free Flow Cocktails 64%

*%3

Food and Soft Drinks + Freeflow Cocktails + Sparkling Wine 64%

*%3

Food and Soft Drinks + Freeflow Cocktails + Champagne 64%

*%3

26

.BZ ล

BRUNCH by the Sea story by JED DOBLE photographs by THE RITZ-CARLTON, BALI

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CVJMEJOH 3JU[ ,JET JT EFMJHIUGVMMZ DSFBUFE XJUI ZPVOH FYQMPSFST JO NJOE GFBUVSJOH TFQBSBUF QMBZ BOE TUVEZ TQBDFT BT XFMM BT LJET QPPM XJUI XBUFSTMJEF 4P JG ZPVล SF MPPLJOH GPS B QMBDF UP TQFOE ZPVS QSFDJPVT MBTU EBZ PG UIF XFFLFOE IFBE PO PWFS UP 5IF 3JU[ $BSMUPO #BMJ GPS B HSFBU CFBDITJEF CSVODI

THE BEACH GRILL 5IF 3JU[ $BSMUPO #BMJ +BMBO 3BZB /VTB %VB 4FMBUBO -PU *** #BEVOH #BMJ 5

XXX SJU[DBSMUPO DPN FO IPUFMT JOEPOFTJB CBMJ

ล May 2016

27

ON THE PASS

RoCA Brunch

EATSperience story by MARK & BIANCA TAN photographs by MARK & BIANCA TAN

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.BZ ล

XF HFU IVOHSZ XIJMF MPVOHJOH BSPVOE JOTJEF PVS SPPN 3P$" GPS SPPN TFSWJDF JT BMXBZT UIFSF UP TBUJTGZ PVS DSBWJOH GPS CPUI MPDBM BOE JOUFSOBUJPOBM DVJTJOF -JUUMF EJE XF LOPX UIBU 3P$" BMTP IBT B #SVODI .FOV

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PG DPลขFF XIJMF FOKPZJOH UIFJS JO IPVTF TQFDJBMUJFT 0VU PG UIF UFO CSVODI JUFNT XF USJFE TFWFO SFDPNNFOEFE JUFNT CFDBVTF PG PVS JOUFOTF IVOHFS MBDL PG TMFFQ BOE UP NBLF TVSF PVS HVFTUT MFBWF TBUJTลฃFE

HIS PICKS: Eggs Benedict &OHMJTI .VลฅO 1PBDIFE &HHT 4NPLFE #FFG )PMMBOEBJTF 4BVDF

He said: 5IF IPMMBOEBJTF TBVDF XBT MPWFMZ *U XBT UBSU BOE DSFBNZ XJUIPVU PWFSQPXFSJOH UIF PUIFS DPNQPOFOUT PG UIF EJTI * BN B CJH GBO PG 3P$"ล T DSVTUZ ZFU ลคVลขZ NVลฅO *U IFME VQ OJDFMZ BHBJOTU UIF IPMMBOEBJTF BOE UIF QPBDIFE FHHT Portobello Stack with Poached Egg 1PSUPCFMMP .VTISPPN 5PNBUP 3FMJTI 4NPLFE #FFG 1PBDIFE &HH

He said: * MPWF NVTISPPNT CFDBVTF PG JUT FBSUIZ BOE TNPLZ ลคBWPS 5IJT EJTI JT B XJOOFS GPS NF CFDBVTF UIF SJDIOFTT PG UIF QPBDIFE FHH XPSLFE QFSGFDUMZ XJUI UIF SPBTUFE NVTISPPNT .BLF TVSF ZPV HFU B MJUUMF CJU PG FWFSZUIJOH UP GVMMZ FOKPZ FWFSZ NPVUIGVM

*U XBT JOEFFE B NPSOJOH ลฃMMFE XJUI HPPE GPPE GSPN 3P$"ล T #SVODI .FOV 8F XFSF SFBMMZ TUVลขFE BGUFS USZJOH PVU NPTU PG UIF EJTIFT 4P JG ZPV BSF MPPLJOH GPS B QMBDF UP EJOF BGUFS IBWJOH B HPPE SVO EVSJOH DBS GSFF EBZ PS JG ZPV KVTU XBOU

UP IBWF B IFBSUZ NFBM BOE TQFOE RVBMJUZ UJNF XJUI ZPVS GSJFOET PS MPWFE POFT UIJT TIPVME CF PO ZPVS MJTU 5IFSF NBZ CF RVJUF B OVNCFS PG SFTUBVSBOUT BSPVOE UIJT BSFB CVU "SUPUFMล T 3P$" JT EFลฃOJUFMZ XPSUI B USZ UP TBUJTGZ ZPVS CSVODI DSBWJOHT

โ This was my favorite among all the dishes that we have tried. The salmon was fresh and it was cooked perfectly. And the herb crust was really tasty that it made me want to eat more. This dish is a must-try!โ

Brunch Burger 1VSF #FFG 1BUUZ 4VOOZ 4JEF 6Q &HH $IFFTF #FFG #BDPO 0OJPO 3JOHT 'SFODI 'SJFT

He said: 3P$"ล T CFFG QBUUZ XBT )6(& * IBE B HSFBU UJNF NVODIJOH PO UIF CSVODI CVSHFS OPU POMZ CFDBVTF PG UIF CFFG QBUUZ CVU BMTP CFDBVTF PG IPX DIFFTZ JU XBT 'SJFT BOE POJPO SJOHT BSF BMXBZT B CJH QMVT GPS NF CFDBVTF * MPWF UIFN CPUI * XJMM EFลฃOJUFMZ DPNF CBDL GPS UIJT

HER PICKS: Eggs Florentine Smoked Salmon $SJTQZ #SJPDIF 1PBDIFE &HHT 4NPLFE 4BMNPO )PMMBOEBJTF 4BVDF

She said: 3P$" EJE B HPPE UBLF PO UIF IPMMBOEBJTF TBVDF BT JU XBT DSFBNZ BOE CVUUFS Z 5IF TBVDF XBT TNPUIFSFE PO UIF FHH TBMNPO BOE DSJTQZ CSJPDIF UIBU NBEF JU SFBMMZ BQQFUJ[JOH )BWJOH BMM UIF DPNQPOFOUT JO POF CJUF XBT JOEFFE B EFMJHIU Roasted Chicken Ballotine $IJDLFO 3PVMBEF #VUUFSFE 7FHHJFT 1VNQLJO 1VSFF 1PUBUP 8FEHFT 3PTFNBSZ 4BVDF

She said: 8IBU * FOKPZFE BCPVU UIJT EJTI XBT UIBU UIF TFSWJOH PG UIF DIJDLFO XBT HPPE FOPVHI UP ลฃMM VQ NZ IVOHSZ UVNNZ BMPOHTJEF XJUI B HPPE BNPVOU PG UIF TJEF EJTIFT BT XFMM 5IF DIJDLFO XBT KVJDZ BOE UFOEFS BOE UIF TJEF EJTIFT XFSF DPPLFE XFMM

OUR PICK Baked Salmon Crust )FSCFE $SVTUFE #BLFE 4BMNPO .VTISPPN 3JTPUUP 7JOBJHSFUUF

He said: 5IF DPPL PO UIF TBMNPO XBT ลคBXMFTT *U MJUFSBMMZ NFMUT JO ZPVS NPVUI 5IF IFSC DSVTU XBT TFBTPOFE FYDFQUJPOBMMZ BOE HBWF UIF TBMNPO KVTU B UPVDI PG ลคBWPS BOE BSPNB UIBU JU CBSFMZ OFFEFE 4VSFMZ UIJT XBT UIF CFTU PG 3P$"ล T #SVODI .FOV She said: 5IJT XBT NZ GBWPSJUF BNPOH BMM UIF EJTIFT UIBU XF IBWF USJFE 5IF TBMNPO XBT GSFTI BOE JU XBT DPPLFE QFSGFDUMZ "OE UIF IFSC DSVTU XBT SFBMMZ UBTUZ UIBU JU NBEF NF XBOU UP FBU NPSF 5IJT EJTI JT B NVTU USZ

ARTOTEL THAMRIN - JAKARTA +BMBO 4VOEB /P .FOUFOH +BLBSUB 5

*( !JMPWF@BSUPUFM 5XJUUFS !JMPWF@"3505&'BDFCPPL *-PWF"3505&XXX BSUPUFMJOEPOFTJB DPN ล May 2016

29

ON THE PASS

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THE FOUR HANDS DINNER story by RIAN FARISA photographs by FAIRMONT JAKARTA

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Coming from devon, what I want to present the diners are the ingredients and menu that will induce our memory of the hay, the farmlands, the cattle, and the countryside.” Ŕ May 2016

ON THE PASS

AMIGOS with Friends story by JED DOBLE photographs by DENNIE RAMON

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COVER STORY

The Brunch Specialist:

CHEF FERNANDO SINDU story by ANDRE ARDITYA photographs by HIMAWAN SUTANTO

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โ Back then, we saw that brunch menus did not have any hype and very few of them were composed dishes. At that time, we observed that brunch was practically a void in the Jakartan culinary repertoire.โ

ล May 2016

COVER STORY

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40

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“Pork belly, ham, ribs. I honestly don’t know why; somehow customers look for this kind of food.

Actually, in the U.S., the same thing has been happening; ham and bacon always sells.”

Ŕ May 2016

41

COVER STORY

BED and BRUNCH story by JED DOBLE, RIAN FARISA AND ANDRE ARDITYA

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XXX IPUFMCPSPCVEVS DPN CPHPS DBGF

ARTS CAFรฉ (RAFFLES JAKARTA) ARTS CAFร 3BลฆFT +BLBSUB $JQVUSB 8PSME * +BMBO 1SPG %S 4BUSJP ,BW +BLBSUB 5

XXX SBลฆFT DPN KBLBSUB

42

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ล May 2016

COVER STORY

TABLE8 (HOTEL MULIA SENAYAN, JAKARTA)

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ล May 2016

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COVER STORY

Why We Love

EGGS BENEDICT story by SAHIRI LOING

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46

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WE DONโ T THINK UIFSFล T BOZ PUIFS EJTI UIBU TDSFBNT CSVODI CFUUFS UIBO B QMBUFGVM PG &HHT #FOFEJDU *Uล T B TJNQMF EJTI CVU QFSIBQT B CJU GBMMT PO UIF ล BDRVJSFEล UBTUFล TVSF UIFSF BSF TMJDFT PG IBN PS CBDPO BOE UPBTUFE NVลฅOT PS CSFBE

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The challenge in making eggs benedict yourself is of course creating the perfect runny golden yolk and the lemon-y hollandaise sauce.

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(SBOE *OEPOFTJB .BMM -PXFS (SPVOE &BTU .BMM +BMBO .) 5IBNSJO +BLBSUB 'BDFCPPL #FOFEJDU +BLBSUB ล May 2016

47

COVER STORY

CHINATOWN CHOICES story by ANDRE ARDITYA photographs by RIAN FARISA

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RUJAK SHANGHAI ENCIM +BMBO 1BODPSBO /P (MPEPL +BLBSUB MIE KANGKUNG SI JANGKUNG 1VTBU +BKBOBO (BOH (MPSJB +BMBO 1JOUV #FTBS 4FMBUBO *** +BLBSUB KARI LAM 1VTBU +BKBOBO (BOH (MPSJB +BMBO 1JOUV #FTBS 4FMBUBO *** +BLBSUB KOPI ES TAK KIE +BMBO 1JOUV #FTBS 4FMBUBO *** (BOH (MPSJB /P ล +BLBSUB

ล May 2016

49

COVER FEATURE

BRUNCH by

BLAKE story by ANDRE ARDITYA photographs by DENNIE RAMON

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BOE DIFFTF TBOEXJDI * OPE XJUI DPNQMFUF BHSFFNFOU XIJMF NZ IBOET EJSFDU UIF LOJGF BOE GPSL UPXBSET UIF TVDDVMFOU TBVTBHF Bon appรฉtit!

“I started washing dishes, at a local winery restaurant in my hometown of Marlborough. I then left New Zealand when I was 15, went around America and Europe, working and learning.

Through out those years I always worked at two Michelins star restaurants.”

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“I am seeing good development in the Jakarta culinary scene.

It is starting to grow a lot more, we have new stuff popping up every month.”

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HERE ARE SOME TIPS TO POACH EGGS TO PERFECTION: Ŕ 5IF GSFTIFS UIF FHH UIF CFUUFS 5IF PMEFS UIF FHH UIF XFBLFS UIF ZPML NFNCSBOF BOE UIF IJHIFS UIF MJLFMJIPPE PG JU CSFBLJOH Ŕ 6TF ţOF NFTI TUSBJOFS UP HFU SJE PG UIF XBUFSZ QBSU FHH XIJUF JO B TNBMM CPXM 5IF TUSBJOFS DBO BMTP CF VTFE UP ESPQ UIF FHH JOUP UIF XBUFS Ŕ 6TF EFFQ FOPVHI QBO BOE DPOTJEFSBCMF BNPVOU PG XBUFS )FBU UJMM UIF XBUFS JT RVJWFSJOH CVU OPU ZFU TJNNFSJOH Ŕ "EEJOH WJOFHBS BOE TBMU UP UIF QPBDIJOH XBUFS #PUI IFMQ UIF FHH UP TUBZ BŤPBU BT JU JT QPBDIJOH JOTUFBE PG TJUUJOH PO UIF CPUUPN PG UIF QBO DBVTJOH VOFWFO DPPL

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Introduces The Best from New Zealand’s Produce story by RIAN FARISA photographs by RIAN FARISA

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The best ambassador to showcase these valuable products is the Kiwi Chef Jethro Vincent, known for his ever-busy kitchen of Sisterfields in Bali.

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FOOD and FASHION story by JED DOBLE photographs by BUDI HARIANTO table settings by BLANCHAUS PROJECT/@blanchausproject

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AKIRA BACK .% 1MBDF UI 'MPPS +BMBO 4FUJBCVEJ 4FMBUBO /P +BLBSB 5

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MICHELLE HENdRA

SAVINA WIBOWO

HENRY GERSON

JENIFER PATRICIA

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Ubud Mood:

BRUNCHING OUT story by MELIANA SALIM

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GLOW “My number one brunch place is glow for the fresh food and the relaxing atmosphere.” –Eva Natasa, Industrial Designer " MPOH SVOOJOH TNBTI IJU BNPOH MBUF SJTFST HMPX BU UIF BXBSE XJOOJOH $0.0 4IBNCIBMB &TUBUF #BMJ PŢFST UIF CFTU CPUUPNMFTT 4VOEBZ CSVODI EFBM 5IF IFBMUIZ MB DBSUF .FEJUFSSBOFBO JOTQJSFE NFOV JT DVSBUFE UP TBUJTGZ UIF GVTTJFTU SFUSFBU RVFFOT BOE IFBMUI IPODIPT CPBTUJOH IPNFHSPXO PSHBOJD JOHSFEJFOUT GSFTIMZ DBVHIU TFBGPPE BOE UIF ţOFTU JNQPSUFE NFBUT /VSTF ZPVS IBOHPWFS XJUI BO JOWJHPSBUJOH DIJMMFE TPVQ PG UBNBSJOE BOE ZPVOH DPDPOVU GPMMPXFE CZ ŏMFBO BOE DMFBO HSFFOŐ B EFUPYJGZJOH

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UMA CUCINA AT UMA BY COMO, UBUd โ I love the variety of delicious freshly made Italian specialties, and since itโ s just across the street from Room4Dessert, I can sneak back into service quickly.

My daughter loves the vegetarian options.โ โ Will Goldfarb, chefowner of Room4Dessert Ubud -FBWF JU UP UIF *UBMJBOT UP CSJOH CBDL UIF USBEJUJPO PG TQFOEJOH

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ล May 2016

COVER FEATURE

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64

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RICOTTA dUMPLINGS, CARdAMOM PARFAIT & PISTACHIO

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INGREdIENTS:

STEPS

Ricotta dumplings HS 3JDPUUB QMVT

HS UP ţOJTI HS $BQSJOP

(PBUōT $IFFTF PS

PUIFS TPGU HPBUōT

DIFFTF QD &HH UCTQ .JML y UCTQ 'SFTI .JOU ţOFMZ

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TMJHIUMZ GPS

ESJ[[MJOH UCTQ *DJOH TVHBS GPS

EVTUJOH

$JOOBNPO

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Ŕ May 2016

65

FOOd HEROES

WILLIAM WONGSO story by SAHIRI LOING

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Ŕ May 2016

67

FOOd HEROES

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โ domestically or internationally, I will always try to convince people that Indonesia probably has the most diverse culinary traditions.

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WILLIAM WONGSO *( !XJMMJBNXPOHTP

Å” May 2016

69

FOOdIE CONFIdENTIALS

DANISH CONNECTION story by JED DOBLE photographs by DENNIE RAMON

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XXX WJTJUEFONBSL DPN XXX WJTJUDPQFOIBHFO DPN 5XJUUFS !%VCFT%FONBSL

โ Brunch is a big thing in denmark. It has gained popularity in the last 15 to 20 years. You would see people on the weekends go out for brunch, meet up with friends and family. Brunch is definitely something to look forward to during any visit to denmark and Copenhagen.โ ล May 2016

71

FOOdIE CONFIdENTIALS

dANISH RYE BREAd (RUGBRød) $BTQFS TIBSFE XJUI VT IJT GBNJMZōT SFDJQF GPS SZF CSFBE UIF GPVOEBUJPO PG BMM %BOJTI PQFO GBDF TBOEXJDIFT *U UBLFT TPNF UJNF UP NBLF B EFMJDJPVT SZF CSFBE *U JT OFDFTTBSZ UP TUBSU B GFX EBZT CFGPSF ZPV OFFE UIF CSFBE 5IF ţSTU UIJOH UP EP JT UP NBLF B SZF CSFBE TPVS EPVHI

INGREdIENTS: Rye Bread Sour Dough HS 3ZF 'MPVS NM 8BUFS UCTQ )POFZ UCTQ :PHIVSU

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PG 4BMU

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INGREdIENTS: Potato Ŕ 1PUBUPFT CPJMFE EPOōU PWFSDPPL TP ZPV DBO FBTJMZ TMJDF JU Ŕ .BZPOOBJTF Ŕ 3PBTUFE 0OJPOT Ŕ %JMM

Don’t forget the butter!

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INGREdIENTS: Pickled Herring Ŕ 1JDLMFE )FSSJOH Ŕ #PJMFE &HH Ŕ )PNFNBEF $VSSZ .BZPOOBJTF Ŕ "QQMF DVU JOUP TMJDFT Ŕ 1JDLMFE 4IBMMPUT Ŕ 1BSTMFZ

INGREdIENTS: Blue Cheese Ŕ #MVF $IFFTF "SMB CSBOE JT BO BMM UJNF GBWPSJUF Ŕ $BSBNFMJ[FE $BTIFX /VUT UP HJWF JU B UPVDI PG *OEPOFTJB OPSNBMMZ XF XPVME VTF DBSBNFMJ[FE XBMOVUT Ŕ (SBQFT

Ŕ May 2016

FOOdIE CONFIdENTIALS

Cyril Calmet:

The Ultimate Team Player story by SAHIRI LOING photographs by DENNIE RAMON

$ZSJM $BMNFU JT B QSJNF TBNQMF PG B UFBN QMBZFS FWFO XIFO IF NBLF B TFFNJOHMZ QFSTPOBM BDDPNQMJTINFOU IFōMM BMXBZT DSFEJU IJT UFBN PG NBLJOH JU IBQQFO CYRIL CALMET OFWFS GPSHFUT XIFSF IF DBNF GSPN 8IFO IF OBCCFE IJT ţSTU QPTJUJPO BT &YFDVUJWF $IFG BU UIF .BOEBSJO 0SJFOUBM )PUFM JO +BLBSUB IF JNNFEJBUFMZ TFOU FNBJMT UP DPOWFZ IJT EFFQFTU HSBUJUVEF UP GPVS QFPQMF UIBU IBWF JOŤVFODFE IJT MJGF BOE DBSFFS 5IPTF QFPQMF XFSF +FBO 'SBODPJT 1POU GSPN .FSDVSF (SFOPCMF 1SFTJEFOU )PUFM "OESFBT )BVHH PG 5IF 1FOJOTVMB #BOHLPL .JDIFMJO TUBSSFE DIFG .BOTPVS .FNBSJBO PG 4IBOHSJ -B "CV %IBCJ BOE 'SFEFSJD $BTUBO PG 4PţUFM $IJDBHP 8BUFS 5PXFS ŏ8JUIPVU BMM PG UIFN * XPVMEOōU CF IFSF UPEBZ Ő IF TBZT "T IF NBEF IJNTFMG RVJUF DMFBS UISPVHIPVU UIF JOUFSWJFX UIF QFPQMF IF XPSLT XJUI BSF JNQPSUBOU BT UIF ţOF DVJTJOF IF DSFBUFT ŏ5IF SFMBUJPOTIJQ * IBWF XJUI QFPQMF NBLFT NF EP XIBU * EP OPX Ő TBZT $ZSJM ŏ:PV DBO CF UIF CFTU DPPL JO UIF XPSME CVU JG OP POF GPMMPXT ZPV UIFO JUōMM CF B MPOFMZ KPC Ő "T QSPPG PG IJT XPSET ZPV POMZ OFFE UP UBLF B QFFL BU IJT 'BDFCPPL QBHF MJGF JOEFFE MPPLT NFSSZ BT FOEMFTT QIPUPT TIPX IJN BOE DPMMFBHVFT TIBSJOH TPNF LJUDIFO BDUJPO BOE MJHIU IFBSUFE XFţFT XJUI DPOTJTUFOU DBQUJPOT FYBMUJOH UIF DPNQBOJPOTIJQ BT XFMM BT UIFJS DPPLJOH QSPXFTT BOE WJDF WFSTB

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CHANGEd PRIORITIES $ZSJM IBT CFFO POF IBSE XPSLJOH HFOU *O PSEFS UP TVQQPSU IJT ţOBODJBMMZ TUSVHHMJOH GBNJMZ XIJDI DPOTJTUT PG IJT NPN BOE MJUUMF TJTUFS IF TUBSUFE FBSOJOH NPOFZ BU UIF BHF PG JO UIF CBLFSZ TIPQ JO XIJDI .BSJF 0MHB BMTP XPSLFE BU BOE BU IF FOSPMMFE JO -ZD¥F )°UFMJFS -FTEJHVJ¤SFT JO IJT IPNFUPXO PG (SFOPCMF TPVUI PG 'SBODF 6OTVSQSJTJOHMZ IF MPPLT CBDL BU IJT TDIPMBTUJD FYQFSJFODF XJUI B ţSN j’adore TQJSJU ŏ* MPWF JU 5IFZ UBVHIU NF BMTP BCPVU MJGF BOE NBOOFST * BN TUJMM JO DPOUBDU XJUI UIFN VOUJM UPEBZ UIFZ DIBOHFE NZ MJGF Ő "TLFE XIFUIFS IF FWFS GFMU IF XBT NJTTJOH PVU PO CFJOH B UFFOBHFS TJODF IF TUBSUFE XPSLJOH TP FBSMZ BOE IF BOTXFST ŏ:FT * EP CVU * IBWF OP SFHSFUT CFDBVTF * FYQFSJFODFE TPNFUIJOH VOJRVF PO UIF PUIFS TJEF Ő 5IBU ŏPUIFS TJEFŐ TP GBS IBT CSPVHIU IJN BDDPMBEFT TVDI BT 3FTUBVSBOU PG 5IF :FBS GPS UIF 'SFODI SFTUBVSBOU #PSE &BV JO "CV %IBCJ CZ 5JNF 0VU NBHB[JOF BOE $IFG PG 5IF :FBS

CZ 8IBUōT 0O .BHB[JOF BOE IBT NBSLFE IJT QBTTQPSU XJUI TUBNQT GSPN UIF 6 4 UIF .JEEMF &BTU BOE #BOHLPL XJUI UIF MBUUFS NBEF B QBSUJDVMBSMZ JOEFMJCMF JNQSFTTJPO PO IJN ŏ.Z QSJPSJUZ JO MJGF IBT EFţOJUFMZ DIBOHFE BGUFS * NPWFE UP #BOHLPL BOE JU IBT NBEF NF TVQFS DBMN CPUI BU XPSL BOE TPDJBMMZ Ő TBZT UIF BWJE GPPUCBMM GBO ŏ:PV DBOōU SBJTF ZPVS WPJDF JO 5IBJ DVMUVSF BOE UIBU UP CF FŢFDUJWF BU UIFJS KPC QFPQMF OFFE GBNJMZ UJNF * VTFE UP QSJPSJUJ[F XPSL CVU OPX * SFBMJ[FE UIBU GBNJMZ JT JNQPSUBOU UPP ŏ.Z NPN WJTJUFE NF JO #BOHLPL OPU MPOH BGUFS BOE * SFNFNCFSFE UIBU JU XBT UIF ţSTU UJNF * BDUVBMMZ FOKPZFE B WBDBUJPO Ő

CYRIL CALMET *( !DBMNFUDZSJM

“The relationship I have with people makes me do what I do now,” says Cyril.

“You can be the best cook in the world but if no one follows you then it’ll be a lonely job.”

Ŕ May 2016

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FOOdIE CONFIdENTIALS

HIS WAY 5IF DPNCJOBUJPO PG TBOHGSPJE BQQSPBDI UP QFPQMF BOE MPWF PG HPPE GPPE IBT DMFBSMZ NBEF IJN B XFMM MJLFE ţHVSF BNPOHTU IJT QFFST %VSJOH UIF GBTUJOH NPOUI JO "CV %IBCJ IF FWFO IFMQFE NBLF sahur GPS IJT .VTMJN DPMMFBHVFT /PX BT &YFDVUJWF $IFG BU UIF .BOEBSJO 0SJFOUBM +BLBSUB IF JT JO DIBSHF PG PWFSTFFJOH BMM PG UIF SFTUBVSBOUT PG UIF IPUFM ŏ*U JT EFţOJUFMZ B HPPE PQQPSUVOJUZ GPS NF UP CF XPSLJOH GPS UIF .BOEBSJO 0SJFOUBM +BLBSUB *UōT NZ ţSTU UJNF BT FYFDVUJWF DIFG BOE JUōT B ţOF TJ[F GPS NF UP CF XPSLJOH JO Ő *O .BZ IF IBT B OFX TQFDJBM NFOV JO TUPSF GPS -ZPO UIF IPUFMōT 'SFODI SFTUBVSBOU TVDI BT $SJTQZ 1PSL #FMMZ XJUI 4XFFU $PSO #FFUSPPU 3BWJPMJ XJUI $PNUF $IFFTF #FFG #PVSHVJHOPO XJUI #BCZ $BSSPU 4FBSFE 'PJF (SBT XJUI "TJBO 1FBS $IVUOFZ BOE $PDPB $SVNCMF BOE 4DBMMPQ XJUI $BVMJŤPXFS %VCBSSZ BOE HSBQFT ŏ*Uō XJMM CF DMBTTJD EJTIFT TFSWFE JO B NPEFSO QSFTFOUBUJPO BOE XJUI BO "TJBO UPVDI Ő )JT MJGF XJMM CF DPOTUBOUMZ CVTZ JO UIF VQDPNJOH NPOUIT CVU TPNFUIJOH UFMMT NF IF EPFTOōU NJOE UIF MPBE 4P GBS UIF QFPQMF BU IJT OFX PťDF IBWF CFFO ŏTVQFS TXFFUŐ BOE UIFZ IBWF BMSFBEZ QMBZFE GPPUCBMM BOE GVUTBM UPHFUIFS *O IJT EPXOUJNF IF MJLFT SFBEJOH DPPLCPPLT ŏ&MFWFO .BEJTPO 1BSL Ŋ 5IF $PPLCPPL HSFBU BT XFMM BT +BNJF 0MJWFSōTŋ WFSZ DBTVBM BOE UBTUZ Ő IF QSPDMBJNT )F BMTP QSFGFST MJTUFOJOH UP DMBTTJD 'SFODI TPOHT CZ $IBSMFT "[OBWPVS PS $MBVEF 'SBODPJT ŏ'SBODPJT JT UIF POF XIP XSPUF $PNNF %ō)BCJUVEF XIJDI CFDBNF UIF GBNPVT .Z 8BZ Ő IF HBWF NF B MJUUMF USJWJB *O POF XBZ PS BOPUIFS $ZSJM $BMNFU IBT CVJMU IJT DBSFFS JO IJT PXOŋHFOJBM JODMVTJWF DPNQBTTJPOBUF EJTDFSOJOH QBMFUUFŋXBZ BOE *ōN DPOţEFOU UIBU NBOZ PG IJT DPMMFBHVFT XPVME BHSFF UP UIJT IFōT CFFO EPJOH B fantastique KPC BU JU

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MANDARIN ORIENTAL JAKARTA +BMBO . ) 5IBNSJO .FOUFOH +BLBSUB 5

*( !NP@KBLBSUB XXX NBOEBSJOPSJFOUBM DPN KBLBSUB

FOOdIE CONFIdENTIALS

AN OCEAN CHARMED LIFE story by SAHIRI LOING photographs by DENNIE RAMON

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โ I was once in Tuscany and Florence and I discovered how great Italian food are: the fresh pastas, the fresh tomatoes, and the olive oils. Well I think as a chef, you shouldnโ t have anything less, and [the freshness of the ingredients] will show up in your cooking.โ EJลขFSFOU BQQSPBDI UP GPPE ล IF TBZT ล )JT GPPE JT WFSZ ล DMFBOล BOE UIF MPPL PG JU NBLFT ZPV OPU XBOU UP FBU JU CFDBVTF JUล T TP CFBVUJGVM ล

BACK ON LANd 0UIFS UIBO UIF JTMBOET $IFG $MJOUPO BMTP TQFOU RVJUF TPNF UJNF JO #PTUPO GPS UIF 3JU[ $BSMUPO BT XFMM BT JO UIF EFTFSU IFBU NFUSPQPMJUBO PG %VCBJ BU UIF 1BSL )ZBUU JO XIJDI IF EFBMU XJUI QFPQMF XJUI EJลขFSFOU DVMUVSBM CBDLHSPVOET IF TUBZFE UIFSF GPS ลฃWF ZFBST BOE GPS (SBOE )ZBUU JO 4PVUI ,PSFB BOE 4JOHBQPSF /PX IFล T CBDL JO BOPUIFS NFUSPQPMJUBO DJUZ PVS WFSZ PXO CVTUMJOH +BLBSUB B QMBDF UIBUล T JT OPU VOGBNJMJBS TJODF IFล T CFFO IFSF CFGPSF FTQFDJBMMZ JOล XIFSF FMTF ล #BMJ 'PS 'PPEJF4 #SVODI FEJUJPO IF XIJQT VQ UXP

EFMJDJPVT NFOVT GPS UIF IPUFMล T *UBMJBO SFTUBVSBOU 3PTTP 4FBSFE 'PJF (SBT XJUI 8BUFSNFMPO +FMMZ BOE 4FBSFE 4DBMMPQ XJUI #SBJTFE &OEJWFT BOE 4BลขSPO .BZPOOBJTF ล 'PS NF UIFTF NFOV FYFNQMJลฃFT XIBU 3PTTP EPFT ล IF TBZT "T UIF OFX &YFDVUJWF $IFG PG UIF 4IBOHSJ -B $IFG $MJOUPO QSJPSJUJFT XJMM NFSFMZ BJN UP ล LFFQ UIF OBNF HPJOH ล ล <5IF 4IBOHSJ -B> JT B XFMM SFTQFDUFE BOE XFMM FTUBCMJTIFE CSBOE BOE TP * BN HPJOH UP USZ UP VQIPME UIBU TUBUVT BOE DPOUJOVPVTMZ NBLF VT BCMF UP DPNQFUF XJUI PUIFST ล *O IJT EPXOUJNF DIFG $MJOUPO MJLFT UP XBUDI GPPUCBMM PS IPDLFZ BOE TPNFUJNFT IF MJLFT UP DPPL GPPE UIBU SFNJOET IJN PG IJT IPNFUPXO TVDI BT UIF TJNQMF *SJTI 4UFX NBEF XJUI MBNC QPUBUPFT DBSSPU DFMFSZ QBSTMFZ BOE CBZ MFBG ล May 2016

79

FOOdIE CONFIdENTIALS

ROSSO AT SHANGRI-LA HOTEL, JAKARTA +BMBO +FOESBM 4VEJSNBO ,BW +BLBSUB 5

*( !TIBOHSJMBKLU 5XJUUFS !4IBOHSJ-B+,5 XXX TIBOHSJ MB DPN KBLBSUB 80

.BZ Å&#x201D;

“For me these menu exemplifies what Rosso does.”

Ŕ May 2016

81

THE WEEKENd COOK

82

.BZ Å&#x201D;

Simple, Tasty

BROUGHT TO YOU BY

BRUNCH story by ANDRE ARDITYA photographs by JEFF MANZINI

0YPOF #BUUMF $IFG TFDPOE SVOOFS VQ +POBUIBO "SJF TIBSFT B UBTUZ CSVODI EJTI UIBU FWFSZPOF DBO EP BU IPNF

JONATHAN ARIE *( !KPPKPOBUIBO

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THE WEEKENd COOK

POTATO SANdWICH WITH GRILLEd CHICKEN ANd LIGHT SOY MAYO 4FSWFT

INGREdIENTS: HS QD HS NM HS HS HS UCT UTQ

UTQ QDT

1PUBUP &HH .BSHBSJOF 8BUFS 8IFBU ŤPVS 0OJPO DIPQQFE $IJDLFO ţMMFU .BZPOOBJTF 4BMUZ TPZ

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OXONE-INDONESIA +BMBO 3BZB ,BMJNVMZB ,FODBOB * /P %FQPL 5

*( !PYPOFPOMJOF 5XJUUFS !0YPOF@*OEPOFTJB 'BDFCPPL 0YPOF0OMJOF XXX PYPOF JOEPOFTJB DPN

84

.BZ Å&#x201D;

Å&#x201D; May 2016

85

THE CLASSICS

RESTORAN story by RIAN FARISA photographs by RIAN FARISA

RADEN SALEH

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86

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RESTORAN RADEN SALEH +BMBO 3BEFO 4BMFI OP +BLBSUB 5

OPENING HOURS: %BJMZ BN Ŋ QN

Jakarta has its own historical establishment here and while it may feel inconspicuous, Restoran Raden Saleh proudly announces that their legacy of recipes came from as far back as 1969.

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ล May 2016

87

SEARCHING FOR STREET FOOd

( NASI BISTIK ) ASTANA ANYAR

NASI BISTIK ASTANA ANYAR +BMBO "TUBOB "OZBS OP #BOEVOH 5

OPENING HOURS: %BJMZ QN Å&#x160; BN SPEND: *%3 Å&#x160; *%3 QFSTPO 88

.BZ Å&#x201D;

story by RIAN FARISA photographs by RIAN FARISA

3FHVMBS nasi goreng TUBMM JT VCJRVJUPVT BMM PWFS *OEPOFTJB CVU BO BEEFE WBMVF JT HJWFO CZ B QBSUJDVMBS IBXLFS GSPN #BOEVOH BOE UIBU NBLFT B XIPMF MPU PG EJลขFSFODF XJUI UIF SFTU PG UIF DPNQFUJUJPO

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ล May 2016

89

SEARCHING FOR STREET FOOd

AT SUNDA KELAPA MOSQUE

( SUNDAY BRUNCH )

PASAR TEBET BARAT +BMBO 5FCFU #BSBU %BMBN 3BZB OP +BLBSUB OPENING HOURS: %BJMZ GSPN NPSOJOH VOUJM FWFOJOH SPEND: *%3 Å&#x160; *%3 QFSTPO 90

.BZ Å&#x201D;

story by RIAN FARISA photographs by RIAN FARISA

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FoodieS and Potato Head Presents:

A BRUNCH-APPROPRIATE COCKTAIL story by SAHIRI LOING photographs by DENNIE RAMON

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CHEF LANANG

AND HIS PAELLA story by RIAN FARISA photographs by RIAN FARISA

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