Exquisite Taste / April-May 2018 by EXQUISITE MEDIA

UP CLOSE & PERSONAL WITH: • RAFAEL GIL • RICHARD BIAS • MARIO CITTADINI

HOT REVIEWS PASOLA // OKU // SAKE NO HANA // WOLFGANG’S STEAKHOUSE // TOKYOLIMA // AND MANY MORE!

50 Best

Restaurants

Available every Sunday from 11am to 3pm at Cucina.

THE MEDITERRANEAN FLAIR BRUNCH

Starts from IDR 599,000++ • •

Complimentary for kids under 12 years old Free access to the pool

2 for 1 for selected beverages from 3pm to 7pm at L’oh Bar and Toya.

ITDC Complex lot N5, Bali 80363 | +62 361 849 2888 | H9078-FB11@sofitel.com | www.sofitel.com

INSPIRED BALINESE ELEGANCE ON KUTA BEACH Sands Restaurant, orientated towards the Indian Ocean and blessed with one of Baliâ&#x20AC;&#x2122;s most sought-after views, is the place to enjoy modern Balinese-influenced Mediterranean and Californian-inspired cuisine. The restaurantâ&#x20AC;&#x2122;s casual ambience is complemented by its signature walk-in wine cellar featuring both New and Old world wines.

Jl. Kartika Plaza, Tuban, Kuta Bali 80361 - Indonesia Ph: +62 (0361) 759 991 | Fax: +62 (0361) 759 992 Email: info@theanvayabali.com | www.theanvayabali.com theanvayabali

theanvayabeachresortbali

theanvayabali

S U N DAY B EAC H & BBQ BRUNCH Arwana is home to the perfect Sunday with your loved ones. Join us for a brunch feast by the beach with succulent barbecue and carving stations, freshly shucked oysters, local specialties and decadent desserts. Lounge under clear blue skies and take in the easy grooves of our live entertainment while younger guests will be endlessly entertained by activities including cupcake decoration and the art of balloon twisting. Enjoy a complimentary access to seven lagoon pools and lounge on the pristine beach to complete your perfect Sunday. Enjoy 20% off for 14-day advance bookings

Prices start from IDR 450,000++ per person (inclusive of free flow juices, soft drinks and local beer). Children aged up to 14 are complimentary when accompanied by a paid guest.

F O R R E S E R VAT I O N S , P L E A S E C A L L + 6 2 3 6 1 3 0 0 5 6 3 5 F B . R E S E R VAT I O N S @ L U X U R YC O L L E C T I O N . C O M

TH E LAG U NA A LU X U RY C O LLEC TI O N RESO RT & SPA , NU SA D UA , BA L I KAWASA N PA RI W I SATA NU SA D UA LOT N2 P O B OX 7 7, BA LI 8 03 63 , I ND O NESI A

PUBLISHER’S NOTE

Best of the Best

t’s not a secret that we at Exquisite Taste have an undeniable penchant for good food. With the abundance of fabulous dining destinations in the region, we bring well-deserved recognition to the outstanding ones in Exquisite Taste’s 50 Best Restaurants, prepared especially for your enjoyment. From the crowd favourites in Jakarta and Bali, to exceptional culinary delights in Singapore and Hong Kong, we encourage you try them all. There is not much better than a great night out after an excellent dinner, so we’ve also compiled our 10 best nightlife destinations in Jakarta, Bali, Singapore and Hong Kong, which you can find in the After Dinner Nightlife pages. To find out what goes on in the kitchen, we talk to leading chefs like Rafael Gil from Keraton at The Plaza, A Luxury Collection Hotel, Jakarta, Richard Bias from W Bali – Seminyak and Mario Cittadini from Mandarin Oriental, Singapore.

There’s always room for more delightful delicacies, which is why we’re bringing you quite the restaurant selection in our Gourmet pages; from OKU, NSNTR, Plataran Dharmawangsa and Pasola in Jakarta to the new Sake No Hana in Bali, Wolfgang’s Steakhouse in Singapore and Tokyolima in Hong Kong. We hope it’s enough to tease and also sate your appetite. Happy reading!

Lenny Marlina Tanu lenny@exquisite-media.co.id Publisher & Managing Director

W BALI - SEMINYAK PRESENTS

WOOBAR BY DAY Complimentary pool access Chill eclectic beats Cocktails, tapas Unmatchable views

WOOBAR OPEN DAILY 10AM - LATE For reservations +62 361 4738 106 b&f.wbali@whotels.com

wbaliseminyak.com

TEAM PAGE

PUBLISHER Lenny Marlina Tanu lenny@exquisite-media.co.id EDITOR-IN-CHIEF Amanda O'Connor amanda@exquisite-media.co.id MANAGING EDITOR Runi Indrani runi@exquisite-media.co.id EDITORIAL TEAM / CONTRIBUTORS Christian Galbraith Steven Jauw Waludin Michael H. BUSINESS DEVELOPMENT MANAGERS Dely Waty Etty Candra SENIOR SALES & MARKETING MANAGERS Heidy Zainuddin Putri Desianti SENIOR GRAPHIC DESIGNERS Micco Rian Riski A. Putra CHIEF ACCOUNTING OFFICER Evy Mariana Tanu PERSONAL ASSISTANT Yunita Nugraheni PHOTOGRAPHIC CONTRIBUTORS Himawan Sutanto Tata Sumanta Hery CIRCULATIONS Fairuz Zahrah Ketut Sri Dono Melki Sedek Huki Agus Setyo Budi Amri Suhada

ADVERTISING ENQUIRIES BALI : (+62) 361759180, 759184 JAKARTA : (+62) 2157939423 Hotline : (+62) 85105156622 or Email : sales@exquisite-media.co.id EDITORIAL ENQUIRIES editorial@exquisite-media.co.id DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id SUBSCRIPTIONS: info@exquisite-media.co.id On the cover: Rafael Gil, Director of Culinary of Keraton at The Plaza, A luxury Collection Hotel, Jakarta Photo by Himawan Sutanto (sutanto.photography)

BALI: Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav. 8 Kuta, Badung, Bali 80361, Indonesia Tel: (+62) 361759180, 759184 & 767617 (+62) 85105156622

â&#x20AC;&#x201D; JAKARTA: Le Green Office, Unit 2.5 Jalan Penjernihan II No. 10, Bendungan Hilir, Jakarta Pusat 10210, Indonesia Tel: (+62) 2157939423

exquisite-taste-magazine.com exquisite-media.co.id

Enjoy our in-depth reviews, including the hottest restaurants, extraordinary cuisines, best destinations for after dinner nightlife, great wines, the most potent cocktails, prominent chef interviews and more on the EXQUISITE TASTE app. Download free in the App Store and Google Play.

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EXQUISITE TASTE Magazine is published under license for EXQUISITE MEDIA. Opinions and information expressed in this magazine are those of the authors. EXQUISITE MEDIA takes no responsibility for the accuracy of the statements from our advertisers in any section of the magazine. The publishers and the printers accept no responsibility for the contents herein. No part of this publication may be reproduced without prior permission of the publishers. EXQUISITE MEDIA reserves the right to modify or develop additional or revised statements to our disclaimer at any time as deemed necessary to better serve our demographic.

8 II

Introducing

CHEF RAFA GIL & RAFA’S PRIVATE KITCHEN Director of Culinary, Chef Rafa Gil breaks through into Jakarta at Keraton at The Plaza with his exclusively crafted RAFA’S PRIVATE KITCHEN. Curated for a minimum of four guests from IDR 1,500,000 ++ per person*, the personalized menu offers 7-courses served personally with detailed and interactive explanations of the journey from chef himself. Meet Chef Rafa at his festive “Bloco De Carnaval – a Touch of Brazil Sunday Brunch” made wholeheartedly with his native Brazillian culinary skills and expertise. From IDR 955,000 nett per person inclusive of free flow soft drinks, fresh juices and mineral water (IDR 477,500 nett per child aged 4-12 years old) IDR 1,600,000 nett per person with additional free flow beers, house spirits, cocktails and Chandon IDR 1,950,000 nett per person with additional free flow Moet Chandon.

Bookings for Rafa’s Private Kitchen and Bloco De Carnaval Brunch must be made at least two days in advance through Bengawan Restaurant at +621 5030 2993 or bengawan.keratonattheplaza@luxurycollection.com. * Prices are subject to 21% service charge & government tax

KERATON AT THE PLAZA A LUXURY COLLECTION HOTEL, JAKARTA JL. MH. THAMRIN KAV 15 JAKARTA, 10350 INDONESIA T 62 21 5068 0000 F 62 21 5068 9999 /keratonattheplazajakarta

@keratonjakarta

CONTENTS

APRIL | MAY 2018

• 16

GRAPEVINE

• 36

UP CLOSE & PERSONAL

We’ve been busy keeping our finger on the pulse and bring you stylish evenings with the Macallan Master Series Dinner at Plantation Grill, a meaty feast hosted by the Government of Victoria, Australia at KAUM in Bali, the launch of the latest AQUA Reflections Blissful Blossom design at The Ritz-Carlton Jakarta, Pacific Place and much more.

We bring you into the worlds of three top chefs: Rafael Gil of Keraton at The Plaza, Richard Bias of W Bali – Seminyak and Mario Cittadini of Mandarin Oriental Singapore, as we talk to them about their careers and what motivates them in the kitchen.

• 45

• 50

Keeping some great F&B venues running, we shine the spotlight on Ilhamsyah from Double-Six Luxury Hotel - Seminyak, Helmut Roessler from Alila Seminyak, Melanie Hamedl from Mandarin Oriental, Jakarta and Nico Prabowo from Glass Rooftop Lounge.

With so many wonderful restaurants to choose from in our region, we pick our favourites in Jakarta, Bali, Singapore and Hong Kong. From Kayuputi at The St. Regis Bali Resort to Lyon at Mandarin Oriental, Jakarta, Joël Robuchon Restaurant in Singapore to Rhoda in Hong Kong; try them all – you won’t be disappointed!

BEHIND THE SCENES

III 10

EXQUISITE TASTE’S TOP 50 RESTAURANTS

CONTENTS

APRIL | MAY 2018

108

• 93

• 110

As if we’d not indulged enough, we dined at the gorgeous Sake no Hana in Bali’s Uluwatu, then travelled to Jakarta to dine at Pasola at The Ritz-Carlton Jakarta, Pacific Place and Plataran Dharmawangsa, heading off to Singapore to Wolfgang’s Steakhouse and Hong Kong to Tokyolima, stopping off at other venues along our way.

In conjunction with the launch of Michelin Guide Bangkok edition in Thailand, we take a delicious trip around the capital city to find the best bites.

GOURMET

111

12 IV

CULINARY JOURNEY

TH E V I L L A E S CAP E Stay two nights or more and receive 20 percent off flexible rates and a host of Club Benefits when you stay in our Luxurious One Bedroom Villa at The Club at The Legian Bali, including two way airport transfer in a private car, daily breakfast, private butler service and sunset cocktails, just to name a few.

The Legian Bali Jalan Kayu Aya, Seminyak Beach Bali 80361 - Indonesia T +62-361730622 reservation@thelegianbali.com www.LHM-hotels.com

CONTENTS

• 112

APRIL | MAY 2018

113

EXQUISITE DESSERT

• 114

119

AFTER DINNER NIGHT LIFE

We rounded off all our dining with a traditional Afternoon Tea at The Landing Point in The Fullerton Bay Hotel Singapore, where English traditions and Asian touches make for an elegant afternoon.

As we’ve rounded up our favourite restaurants, we’ve also done our Top 10 After Dinner Night Life spots! Check out Bali’s Sling Bar, En Vie Lounge and Woo Bar, Jakarta’s MO Bar and Glass Rooftop and more.

123

• 120

121

EXQUISITE WINE PAIRING Heading to New Zealand’s Marlborough, we discover the Two Rivers winery and look into its three wine brands: Two Rivers, Black Cottage and In the House.

14 V

• 122

EXQUISITE COCKTAILS A new vodka has arrived in Asia; Tito’s Handmade Vodka from a micro-distillery in Texas. This ultra smooth vodka can be drunk over ice and is the choice of discerning bartenders.

GRAPEVINE

Meet the Mixing Maestros

arlier this year, the outstanding and most happening bar in the west of Jakarta, BUNK, presented Bar Takeover By The Maestro – an exciting evening filled with mixology experts and potent tipples. The evening saw Agung Prabowo, the renowned cocktail aficionado, alongside BUNK Manager Benito, Ce La Vi Singapore’s Head Bartender Din Hassan, Uber Bar Tools’ Brand Ambassador Kiki Moka and GIOI Jakarta’s Bar Manager Seto Nugroho.

SETO, KIKI MOK A, BENITO, AGUNG & DIN

Agung himself is known as the founder of iconic cocktail bar The Old Man in Hong Kong and he was also nominated in the Top 10 Bartenders in Hong Kong 2017. Earlier this year, Agung launched a special rum appreciation pop-up and made an Asian-element cocktail inspired by the works of Hemmingway. Taking place at BUNK Lobby Lounge at Pullman Jakarta Central Park, the evening was an intoxicating one, with

BENITO - MONKEY ON THE TREE

innovative libations presented by the five professionals. Some of the highlights were Agung’s The Snows of Kilimanjaro #1936 with marshmallow gin, lacto-fermented raspberry, citrus and gruyere, Benito’s Jade Julep with bulleit bourbon, apple juice, giffard apple sous vide banana and mint leaves, Kiki Moka’s Papa Americano with Campari, Martini Rosso, nitro coconut and cold-drip Americano. (pullmanjakartacentralpark.com)

FROM LEFT: ALEX NOERDIN, H.S. DILLON, CHEF NANDAN DHAMI, HE. SHRI PR ADEEP KUMAR R AWAT, ARUN KUMAR, CHANDR A KUMAR, HE. SURESH REDDY & MADAM AMBASSADOR SNEHA REDDY

Flavours of India Food Festival at The Westin Jakarta

n collaboration with the Embassy of India, the Westin Jakarta’s fabulous Seasonal Tastes all-day dining restaurant hosted an 11-day celebration of exquisite Indian cuisine in March featuring the combined talents of the Westin’s own, and Indonesian Iron Chef winner, Denny Boy Gunawan and acclaimed guest chef Nandan Singh Dhami from JW Marriot Mumbai. The marvellous lunch and dinner experience was formally opened on 12th March by Ambassador of India HE. Shri Pradeep Kumar Rawat before an ensemble of distinguished guests and with the help of live Indian entertainment.

Seasonal Tastes at The Westin Jakarta is the highest buffet restaurant in Jakarta and offers guests a wonderful view of the Jakarta skyline and an unforgettable dining experience. It is a magnificent setting and for guests who indulged in Chef Denny and Chef Dhami’s excellent Indian dishes, like the mushroom cheese kurkure, Goan fish curry and paneer tikka masala, it was an unforgettable gastronomic experience and a celebration of the special Indian-Indonesian relationship. (westinjakarta.com)

GRAPEVINE

The Ritz-Carlton Jakarta, Pacific Place Archipelago Charity Dinner

n the 22nd February, The Ritz-Carlton Jakarta, Pacific Place had the honour of hosting Coral Triangle Safaris’ Archipelago Charity Dinner. The proceeds of the wine-pairing dinner were donated to Yayasan Wisma Cheshire, a foundation for disabled people in Jakarta and Aceh. Coral Triangle Safaris is a luxury yacht excursion company based in eastern Indonesia. Yacht enthusiasts will marvel at the Sequoia Yacht, a 26-metre engineering marvel made of ironwood and teak. The yacht was designed in the US to state-of-the-art international standards and shipped to Indonesia and assembled; it made its maiden journey in 2017

PELANGI IK AN GOHU

Guests were regaled by nautically inspired culinary delights created by celebrity chef Petty Elliot who collaborated with the hotel’s Executive Chef Sean Macdougall. Guests started off the meal with a refreshing Gorontalo prawn soup made with young coconut water, lemongrass and lime. The next course was tuna ceviche with a side of sambal and crisp vegetable chips. For the main course, guests savoured luscious twice-cooked beef ribs accompanied by seaweed dabu salsa and parcels of red rice arancini. The meal closed with a tantalising lime mango passion fruit pudding with coconut ice cream. (ritzcarlton.com)

Deliciously Indonesia

CHEF DE CUISINE HIMAWAN KRISTIANTO & EXECUTIVE SOUS CHEF ALBERT TANUDJADJA

hangri-La Hotel, Jakarta proudly presents the Taste of Indonesia culinary programme to highlight the delectable and diverse flavours of the archipelago. The initiative is in conjunction with Shangri-La Hotels and Resorts’ culinary sustainability programme, Rooted in Nature. Not only does the menu showcase local flavours, but it is also created from the best of locally sourced ingredients. The initiative sees some delightful culinary programmes, such as the two new dedicated signature Indonesia buffet stations serving bakso (Indonesian meatballs) and satay (grilled skewers) at SATOO, the hotel’s international buffet restaurant.

SATOO BAKSO

Furthermore, for each month throughout 2018, the hotel is setting a theme inspired by different regions in Indonesia. April sees the fare of Central Java (particularly Yogyakarta), May and June is a compilation of Indonesian favourites in conjunction with the Ramadan fasting month, July highlights Jakarta, or Betawi, delicacies and more. SATOO is serving an array of favourite regional dishes according to each theme, while the hotel’s Lobby Lounge will serve snacks inspired by the particular region for afternoon tea time. For reservations and more information, email fbreservation.slj@shangri-la.com. (shangri-la.com)

S a n je R e sta ur a n t & L o un g e Open to the splendid panorama of Seminyak Beach and the Indian Ocean, the alfresco Sanje Restaurant presents carefree, all-day dining beside the sea, from a wellness breakfast of healthy delights, including Boost Bowls and Vegan Elegance, to leisurely lunches and candlelit dinners of delectable Mediterranean fare. On the Fishermanâ&#x20AC;&#x2122;s Night and the Balinese Night, live acoustic music or traditional gamelan accompanies sumptuous themed buffets, fused with local flavours as piquant as the culture. Sometimes all you want out of life is a gorgeous view, a lusciously extravagant cocktail, and a lover to enjoy it with. Sanjeâ&#x20AC;&#x2122;s breezy cocktail lounge is the perfect spot for savouring a mojito or a coconut martini against the backdrop of a legendary Seminyak sunset.

Jl. Kayu Aya, Seminyak Beach Bali 80361, Indonesia www.theseminyak.com

T. + 62 361 730 814 F. + 62 361 730 815 info@theseminyak.com

GRAPEVINE

Business Relations

he Government of Victoria, Australia, collaborated with Bali’s KAUM restaurant in early March to showcase Victoria’s grass-fed beef and lamb to the island’s movers and shakers. With a guest list comprising people from the hospitality industry ranging from general managers, to F&B directors, chefs and owners of local restaurants and businesses, the evening was an enjoyable opportunity to network, while indulging on fine food and wine. The evening started with a sunset gathering on the KAUM terrace over canapés, including an excellent rendang arancinistyle bite, and a Victorian chardonnay. The dinner took place inside KAUM along the communal long table with a special menu prepared by Executive Chef Wayan Kresnayasa to showcase the excellence of the Victorian beef and lamb while preserving the authentic Indonesian flavours that KAUM is renowned for. The trio of starters saw an excellent beef oxtail cooked Betawi style, empal gepuk from Sunda using striploin beef and rice cake filled with fermented soybean. The main courses were malbi with nasi Jambi – an unusual dish of lamb loin and shoulder braised in sweet and savoury spices served

with rice cooked in a rich broth, and stone-baked prime rib eye served with root vegetables and Bangka black pepper and Pelawan mushroom sauce. The tender, flavoursome meats were masterfully cooked using Western

techniques married with genuine Indonesian herbs and spices resulting in an impressive dinner that reaffirmed the excellence of Victoria’s grass-fed beef and lamb and KAUM’s chefs. (kaum.com) (trade.vic.gov.au)

GRAPEVINE

The Blissful Blossom

ndonesian premium mineral water brand AQUA Reflections recently announced its latest prestigious collaboration with Sebastian Gunawan. Sebastian is a respected Indonesian fashion designer, known for exquisite couture masterpieces. To commemorate the brilliant partnership, the two parties held a fashion show of Sebastian’s and Cristina Panarese’s exclusive line inspired by beautiful gardens in China where the liang liu trees are found – symbolising growth, balance and harmony. The oriental-themed collection was aptly named Blissful Blossom and the show boasted 63 eclectic and dynamic looks, highlighting sophisticated cuts and silhouettes. The event, which was held at The Ritz-Carlton Jakarta, Pacific Place, showcased vibrant shades of green, blue, maroon, black and rustic gold and intricate details that are unmistakably Sebastian’s signature. The event also saw the launch of the latest AQUA Reflections design, courtesy of none other than Sebastian himself. AQUA Reflections mineral water – available in still and sparkling options – has become more than just a beverage, as the brand regularly collaborates with creative designers and artists alike to create signature collectible bottles. This time around, Sebastian has worked his finesse to make the AQUA Reflections bottles elegantly charming and delicately mesmerising. The new Sebastian Gunawan AQUA Reflections bottles come in two sizes, 380ml and 750ml. The oriental details of exotic foliages make this series of AQUA Reflections a sight to behold. Launched in March, you might want to keep an eye out for and be awed by the beauty of the AQUA Reflections x Sebastian Gunawan collaborative effort. (SehatAQUA.com)

GRAPEVINE

SVEN WALTER, ARDIAN ASMARI, DJONI HASJIM, MAITRI FISCHER, CHRIS FR ANCIS, MIR AH MARHAENDR A, LENN Y MARLINA TANU, ARY BESTARI, VIKKI PRIBADI, NOR A PRIBADI, ANAK AGUNG GDE PR ASTISTA, KEITH NAIR, DAVID IGLESIAS,DEDDY PANGRIAWAN, REAGAN K ADAFI & STEPHEN C. OWEN

Pure Indulgence

osted by Exquisite Media, a sophisticated, inviteonly The Macallan Master Series dinner took place on Friday 2nd March at The Plantation Grill in Seminyak to celebrate The Macallan’s fine single malt Scotch whiskies. Enjoying a menu crafted especially for the event to pair perfectly with the whiskies, the distinguished guests spent a convivial evening beyond expectations. Opening the meal, the first entrée was cured salmon gravlax, horseradish and salmon roe accompanied by a 12 year old The Macallan Fine Oak, followed by a delightful pear salad with a 12 year old The Macallan Double Cask. The candied walnuts, blue cheese and truffle vinaigrette were especially poignant with the aromatic butterscotch and dried fruit nose of the whisky. Next was The Macallan Rare Cask, a complex whisky drawn from 16 different types of cask so rare they are never again used in any Macallan whisky. This warming, woody whisky has a splendidly rich hue and was offset nicely by the turkey à la crème. After a green apple sorbet palate cleanser, the grilled kiwami beef with ponzu was served with The Macallan Reflexion, an exceptional whisky showing an intricate character influenced by both Spanish and American oak casks. Bold and full-bodied, Reflexion is a celebration of floral and vanilla notes with fresh apples and apricots. The meal ended with dark chocolate fudge with mint ice cream alongside the 12 year old The Macallan Sherry Oak, a fittingly rich gold whisky with notes of vanilla, toffee, ginger and wood smoke. (macallan.com) (plantationgrillbali.com)

The Macallan Reflexion

A reflection of the foremost influence of first fill sherry seasoned oak casks â&#x20AC;&#x201D; Matured predominately in the smaller Spanish and American 250 litre hogshead casks; then allowing for a greater surface area of wood to interact with the spirit, delivering more accentuated aromas and flavours. The depth of the colour and the complex flavour of Reflexion derive from the first fill casks selected by Bob Dalgarno, Master Whisky Maker. Bold and full bodied, Reflexion is a celebration of floral and vanilla notes, punctuated with fresh apples and apricots. Sculpted through the inspiration of The Macallan iconic triangle, Reflexion is a masterpiece both in style and stature. Its exquisite angular facets each reflect the light to showcase the deep red mahogany hue of the whisky within. â&#x20AC;&#x201D;

GRAPEVINE

Libation of the Nation

andapa, a Ritz-Carlton Reserve invites guests to go on a journey of indigenous Indonesian flavours through nine hand-crafted cocktails. Jelajah Indonesia – or exploring Indonesia – is a happy hour experience on offer in the sophisticated resort in Ubud, where you get to try one (or more) of the nine cocktails courtesy of Mandapa’s expert mixology team. Available daily from 5.30pm to 7pm at The Library at Mandapa, a Ritz-Carlton Reserve, Jelajah Indonesia highlights native ingredients that most likely aren’t familiar to visitors, like Sumatran andaliman pepper, Balinese jackfruit, Toraja coffee and Javanese palm sugar.

ANDALIMAN SUMATR A

For a little bit of a kick, opt for the Andaliman Sumatra with andaliman pepper, lemon juice and tequila. While those who are looking for something hearty to have amidst Ubud’s breezy climate should choose the Jamu Java with jamu, orange, Campari and gin. There are also Borneo Gin, Nangka Bali, Kecicang Bali, Celebes Coffee, Sirsak Flores, Ambon Manise and Pinang Papua – each representing a different region of Indonesia, showcasing the rich cultures and flavours of the nation. (mandapareserve.com)

ANVAYA Appoints New F&B Director

he ANVAYA Beach Resort Bali has announced the appointment of Agus Ardana as the new F&B director of the hotel. Agus has been with the hotel since its pre-opening stage in 2016 as assistant F&B director and was promoted in February this year. As the assistant F&B director, Agus used to handle all seven outlets at the hotel, including two restaurants, pool, lobby lounge, banquet, room service and bar, in addition to overseeing matters related to stewarding, equipment, products, training, business plans and more. Now as the F&B director, he has to further tackle challenges like staying ahead of the competition by maintaining and improving the brand’s product quality standards and service, among other things. “My goal is to have the dining outlets as among the most sought-after dining destinations in Kuta, especially Sands restaurant,” Agus explained. “It has a great vibe to enjoy the sunset, and the ambience and menu are perfect for an intimate dinner or any special dinner occasion. (theanvayabali.com) AGUS ARDANA

GRAPEVINE

Gourmet Geography

overs of Italian food are delighted with Regent Singapore, A Four Seasons Hotel, as it undertakes a year-long culinary adventure in 2018 at Basilico, its flagship Italian restaurant. The stunning Basilissimo, or Best Of Basilico, dinner experience includes an appetiser and dessert buffet alongside a specially selected main course selected based on Italy’s latitudinal parallels. The first quarter of 2018 presented dishes from Sicily, Sardinia and Calabria, located between the 36th to 40th parallels. Meanwhile, the second quarter, from 9th April to 3rd July, is focusing on the 40th to 42nd parallels, namely Campania, Puglia, Basilicata, Molise, Lazio and Abruzzo with dish highlights including Cavatelli pasta with black mussels, tiger prawns, sea urchin and asparagus sautéed with sweet garlic and anchovies (Basilicata) and 12-hour braised boneless wagyu beef ribs cooked in light tomato and Aglianico wine sauce with fava bean purée and heirloom carrots (Molise). To the delight of Singapore’s gourmands, Executive Chef Angelo Ciccone and Basilico Head Chef Luca Beccalli have also introduced a cheese room with highlights rotating quarterly. While the first quarter featured gorgonzola infusions, the second quarter is spotlighting ricotta, with house-made specialities such as sea-salt oven-baked ricotta with rosemary, sweet Amalfi lemon ricotta, Basilico-style ricotta with black truffle and ricotta forte (60-day fermented spicy ricotta spread). (regenthotels.com)

CRISPY SALTED COD FILLET WITH SLOW-COOKED CHICKPEAS, WILD ONIONS AND ROOT VEGETABLES (PUGLIA)

ANGELO CICCONE

RICOTTA FORTE (60-DAY FERMENTED SPICY RICOTTA SPREAD)

GRAPEVINE

Saturday afternoon La Dolce Vita at Tosca

PINO LAVARR A

ocated on the 102nd floor of the Ritz-Carlton, Hong Kong, the one Michelin-starred Tosca helmed by acclaimed Executive Chef Pino Lavarra has a magnificent reputation for its wines and authentic, beautifully presented Italian dishes. With stunning views and impeccable service, the lavish restaurant is a magnet for lovers of high-quality Italian cuisine who will surely flock to Chef Lavarraâ&#x20AC;&#x2122;s latest dining innovation the La Dolce Vita Wine Lunch, a celebration of Italian gastronomic extravagance with specially curated fine wines and interactive cooking session every Saturday from noon until 2.30pm. Diners will be received at Almas Caviar Bar and enjoy an appetising amuse-bouche and wine discussion over Lombardian wines. The exploration then continues in the main dining area where Chef Lavarra and his talented team will personally present a scrumptious five-course wine-paired menu. La Dolce Vita, literally The Sweet Life, was popularised by the iconic 1960 Federico Fellini film of the same name portraying a free and easy lifestyle of luxury and pleasure. Expect nothing less than a decadent feast with culinary highlights including polenta and pork sausage ragout, saffron risotto and gremolada and veal Milanese and fries. To accompany each course the sommelier presents digestives and wines from Lombardy; be sure to watch the cooking demonstrations hosted by Pastry Chef Rafael Charquero. (ritzcarlton.com) VEAL MILANESE

GRAPEVINE

FHT Bali 2018 Draws the Crowds

eld once again at the vast Nusa Dua Convention Centre in the luxury Nusa Dua enclave from 1st to 3rd March, the 11th Food, Hotel, Tourism Bali exhibition (FHT Bali 2018) might yet go down as the most visited in its history with the halls packed to bursting as sellers within the trade came face to face with potential buyers and the public in an annual threeday celebration of Indonesia’s tourism and hospitality sectors.

PLATING FOR SALON CULINAIRE 2018 ©SAZHA FROM DEWANDR A DJELANTIK PHOTOGR APHY TEAM

Attracting over 1,300 exhibitors, trade delegations and some notable attendees from around the world, including International Monetary Fund Managing Director Christine Lagarde, the expo is recognised as the best platform for Indonesia’s food, hospitality and tourism businesses to meet potential clients, reconnect with existing customers and garner new ideas via the interactive presentations and workshops. FHT Bali has also become one of the island’s key culinary battlegrounds with bar,

hotel and restaurant teams competing for prestigious titles in the Salon Culinaire and other competitions. With junior and senior categories spanning the whole spectrum, from live fruit carving to heritage displays and sommelier competitions judged by an extensive panel of international judges, FHT Bali 2018 was a hive of activity and a great success. Results and exhibitor information can be found on the website. (fhtbali.com)

PLATING FOR SALON CULINAIRE 2018 ©SAZHA FROM DEWANDR A DJELANTIK PHOTOGR APHY TEAM

CALENDAR: JAKARTA

SARI PACIFIC JAKARTA

his Ramadan, Sari Pacific Jakarta is the place to be for those looking to spend a memorable time with their loved ones. At everyone’s favourite, Restoran Fiesta, an eclectic array of Indonesian delicacies will be served, featuring specialties from all across the archipelago. Special dishes include Balinese bebek betutu, asinan Betawi and gulai kepala ikan. Aside from local delicacies, expect a sumptuous feast of Middle Eastern culinary creations to break your fast in style. Authentic Middle Eastern dishes such as the tantalising shawarma chicken and lamb ouzi will be available daily. Guests will also enjoy a variety of different atmospheres for each week of Ramadan, featuring Sumatra, Java, Bali and Kalimantan in rotation. (saripacificjakarta.com)

THE RITZ-CARLTON JAKARTA, PACIFIC PLACE

rom 16th May to 10th June, The Ritz-Carlton Jakarta, Pacific Place is set to dazzle guests and visitors. In the holy month of Ramadan, a scrumptious feast of Iftar and traditional Ramadan delicacies will be on full display at the Baharat Market. This year’s theme is the Souq – a traditional Middle Eastern market. The hotel will welcome Chef Rabih Yantany from Al Bustan Palace, A Ritz-Carlton Hotel, Oman and Chef Muhammad Shareef who will whip up a feast of Arabic and Lebanese cuisine. Guests will be enchanted by the souq market ambience located on the fourth floor Ballroom foyer of the hotel. With a capacity of up to 250 persons, guests are urged to invite beloved family and friends for a Ramadan to remember. (ritzcarlton.com)

UP CLOSE & PERSONAL

• Director of Culinary •

RAFAEL GIL

Keraton at The Plaza, A Luxury Collection Hotel, Jakarta welcomes Chef Rafael Gil as its new director of culinary. A native Brazilian, Chef Rafa brings with him a breadth of experience working in various Michelin-starred kitchens across the world. Exquisite Taste had the opportunity to have a chat with him in amid his busy schedule. – By Steven Jauw Waludin dishes I make. I appreciate all feedback whether it is positive or negative. Of course I would like all feedback to be positive, but I like continually learning about my guests’ preferences and what I can improve. : Where do you get inspiration for your dishes? R: I get my inspiration from my experiences from working in different places. I pick up ways to utilise new ingredients and different techniques from different people. I like to combine different technique and flavours to continually delight my guests.

: Which places have your career taken you to? Do you have a favourite? Rafael: I’ve been to Brazil and Spain early in my career. In Asia, I’ve been to Singapore, Hong Kong and of course Indonesia! If I have to pick one, my favourite would be Barcelona. I love the city, food, lifestyle and the weather there. : You graduated with a business degree. Why did you become a chef? R: Initially, when I started university, my parents wanted me to take business, which would be useful for my family business. I ran the family business after graduating, but I found that it was not what I wanted to do for the rest of my life. It was then that I decided to go to culinary school to follow my passion. : How would you describe your cooking philosophy? R: The most important thing about cooking is passion. You need to have passion for your guests like you are cooking for friends or family. Back in Brazil, family gatherings are always a big thing. We love spending time together and we look forward to these gatherings. Of course, food is an integral part of that! : In your opinion, what’s the most important quality for a chef? R: You need to love the kitchen and be passionate about what you do. Cooking

is hard work, you need to put in the hours and you need to be able to withstand the pressure. Your work will keep you away from time with family and friends. When I started out, I had no idea how tough it was to be a chef. However, the look on people’s faces when they eat the food I’ve prepared is worth the sacrifice. That’s the best part of being a chef. : Tell us about a challenge you’ve faced in your career, and how you dealt with it. R: I can think of a few in fact. One challenge was when I first moved to Spain and worked at a Michelin-star restaurant. I found it hard initially to adapt to the culture. The hours were long and people weren’t exactly friendly towards a foreigner, because that was what I was. However, I appreciate my time there as I learnt and grew much from the experience. Another challenge was when I moved to Asia. It took time for me to understand the culture. If I pushed people too much in the kitchen, they tended to leave. However, it was good experience for me to understand the differences in values and it taught me to lead my team better. : What part of your job do you love? R: The eating is the best part! I’m halfkidding of course. I love talking to the guests and getting their feedback on the

: What’s your favourite comfort food? R: If I have to pick, it would be a tough fight between my dad’s Feijoada and fruit compotes. My dad made them for me while I was growing up and I’ve seen him prepare them hundreds of times. Whenever I go back home to Brazil, I need to have these two dishes! : What do you do away from work? R: A chef ’s schedule is so demanding that any spare time is family time for me. I love travelling and spending time with my family. : Any exciting future plans we can look forward to in 2018? R: I have learnt much in my travels all over the world and I am definitely looking forward to showcasing my culinary creations in Indonesia. I invite you to try Rafa’s Private Kitchen, which is a personalised seven-course menu tailored to the guest’s liking. : Any words of advice for those looking to work in the industry? R: You need to be passionate about your product, value your team and continually delight your guests. Most importantly, you’ll be spending so many hours in the kitchen that you should try to enjoy the process. Have respect for the job and be professional. : If you weren’t a chef, what would you be working as now? R: That’s easy, I would probably be running my family business in Battaguassu, my hometown in Brazil! (keratonattheplazajakarta.com)

Tuna Tataki Saus Kacang Ponzu & Young Coconut Foam INGREDIENTS: Tuna • 150g sushi grade tuna • 1/4 cup sesame seeds • 2 tbs olive oil • 1 tbs sesame oil METHOD: 1. Roll tuna in sesame seeds. 2. Heat olive oil and sesame oil over high heat in pan, sear tuna for 15-20 seconds and set aside. Peanut Ponzu sauce • 240ml water • 10g katsuobushi

• • • • • • • • • • • •

10g dry kombu seaweed 50g yuzu juice 120ml soy sauce 20 ml peanut oil 2 garlic cloves 3 bird’s eye chillies 60g peanut butter 100g red onion 230ml coconut milk 50g kecap manis 40g crushed peanuts Lime juice

METHOD: 1. Infuse katsuobushi and kombu in boiled water for 10 minutes, add yuzu juice and soy sauce, set aside.

2. Heat peanut oil over high medium heat, add garlic, onion and chillies and cook until onion is translucent. 3. Reduce to medium heat, add peanut butter, coconut milk, kecap manis and soy sauce. Cook for 10 minutes while whisking. 4. Add crushed peanuts and lime juice, simmer for two minutes. Cool and mix with reserved ponzu sauce. ASSEMBLY: 1. Cut tuna in thin slices, drizzle ponzu peanut sauce on top. Garnish with watermelon tartar, coconut foam, micro herbs and flowers.

UP CLOSE & PERSONAL

• Director of Culinary •

RICHARD BIAS

As the recently appointed Director of Culinary at W Bali – Seminyak, Richard plays quite a role, including as leader and mentor who oversees all the culinary operations from A to Z, and even as a supporter and a shoulder to cry on for his team. – By Runi Indrani

: When did you first discover you had a passion for cooking? Richard: When I was in my final year of high school, I went on a two-week internship to a famous London restaurant and loved it so much that I knew this would be my chosen career. : Who or what have been your biggest inf luences and inspirations? R: I’m influenced by many things from products, producers, to my last meal. Bali is a great place for constant inspiration with the amazing ingredients that are available.

kind of evolution every time they appear. My current favourite is a dish made using local hamachi, which we cure in smoked sea salt for three minutes and then marinate like a ceviche in orange and yuzu juice. We serve this on top of a wild fennel panna cotta – the fennel we pick from our garden here in the hotel. It’s a great flavour and texture combination with sweet, sour and salty elements, which I really love.

: What are some of your most memorable experiences as a chef ? R: I have some amazing memories of visiting local markets in Vietnam and : What would you say your signature meeting artisans of some wow products dish is? Can you tell the story of the like forest honey, which depending on the inspiration behind the dish? season can taste and smell like longan or R: Not really sure I have one particular dish, mint. There was a lady we met in a village even the dishes that I consistently put on who coloured sticky rice in seven different menus around the world always have some colours using only natural roots and plants.

I’ve been a part of some awesome events like the air show in Dubai where we catered a set menu for 3,500 people, with Katy Perry playing live during dinner. There will always be lows but as long as the highs keep outweighing them, I’ll keep going! : What future goals do you have that you still want to achieve? R: I have quite a few future goals, which include opening my own restaurant, writing a book, forging my own knife and distilling my own bottle of gin, to name a few. : What tips would you give to anyone looking to break into the culinary industry? R: Work hard, don’t work for money and work for the right people and everything else will look after itself with time. (wbaliseminyak.com)

CRAB With Jicama, Nitro Pomelo and Wild Fennel Blossom INGREDIENTS Crab • 350g jumbo lump crab meat • 50g mayonnaise • 8ml lemongrass essence • 5g chives, finely chopped • Zest of half a lemon • 1 kaffir lime leaf, julienned • Salt and freshly ground black pepper to taste

Lemongrass essence • 2kg lemongrass • 100ml vegetable oil • 500ml water Jicama • 1 medium size jicama, remove skin • 100ml water • 25ml white sushi vinegar • 2 fennel seeds

• 25g sugar • 50ml red beetroot juice • 10g fresh turmeric juice Pomelo • 200g pomelo flesh, no skin, no seeds • 200ml liquid nitrogen Garnish • Fennel flowers

METHOD 1. For the lemongrass essence, smash the lemongrass with a rolling pin and shred roughly. Heat oil in a large pan and sauté the lemongrass until aromatic, add water and bring to boil, reduce to a simmer until there is 400ml of water left. Place all ingredients into a blender and blend until a purée, hang overnight in a muslin cloth with a bowl underneath to catch the essence. Set aside. 2. For the jicama, make the pickling liquid by placing the water, vinegar, sugar and fennel seeds in a pan and bring to boil. When boiling, turn off

and leave to chill. Once cold, divide the vinegar into half – one half goes to the beetroot juice and the other half to the turmeric juice. Cut the jicama into discs of about 1cm in diameter. Place 24 discs in each pickle solution, so you have two colours of pickled jicama. With the remaining jicama, cut some fresh discs, keep in ice water until required. 3. For the crab, carefully combine all the ingredients, make sure not to break the crab too much. Season with salt and pepper and set aside in the chiller. 4. For the pomelo, place the pomelo flesh into a clean and dry stainless steel

bowl, pour the liquid nitrogen over the pomelo, it will turn white as it freezes. Once the liquid nitrogen has all evaporated, smash the pomelo with the back of a spoon and it will break into tiny segments. 5. To serve, divide the crab onto four plates, using the outside of a pastry cutter to make a ring. Arrange carefully so you don’t press the crab meat too much. Add the two coloured pickled jicama discs and the fresh white jicama. Place some fennel flowers around and sprinkle the nitro pomelo.

UP CLOSE & PERSONAL

• Executive Chef •

MARIO CITTADINI

Raised in Tuscany, Italy, Mario Cittadini’s culinary journey has taken him to fine dining restaurants around the world, from Norway, to Spain, Australia and China. His intense passion for food, wine and travel has seen him explore both modern and traditional techniques and styles, developing new twists and surprises for diners by concentrating on the use of premium ingredients and fully bringing out their natural flavours. – By Amanda O’Connor : You are passionate about food, wine and travel, how did that start? Mario Cittadini: Growing up in a small town in Italy’s Arezzo province, the curiosity to explore and discover the world and its different cuisines was always part of me. Italy’s colourful culture inspired a magical journey that ignited my passion to expand my knowledge and create quality cuisine. : You are known for your talent for turning normal ingredients into something special, how do you do that? M: Besides being a firm believer in using premium ingredients, I believe that one must respect the ingredient by preserving its natural flavour. The key is to focus on the flavour profile of each ingredient to obtain authentic yet superior tastes, thus avoiding excessive cooking processes or over the top fusion tastes that denaturalise the very essence of an ingredient. : Have you learned new cooking skills and found new ingredients as you’ve worked around the world? Can you give us some examples? M: Definitely, the myriad new ingredients, techniques and gestures from kitchens around the world are endless. Chef gestures are what I find the most intriguing and are a summary of many years of training passed down from generation to generation. An example is the traditional skill set of a Japanese chef filleting a fish in comparison to a Chinese chef’s methods to achieve the same. Though they are very simple practices in a kitchen, they reflect different cultures, both of which I have had the privilege to experience. : You were chef and co-owner of Ristorante Il Postale, which was awarded one Michelin star. What made you move from that to working in hotels? M: Independent fine dining restaurants in Europe are often small entities with teams of 15 to 18 employees, while this was thoroughly enjoyable, the allure of varied experiences motivated me to try a larger organisation. Mandarin Oriental hotels have long been renowned for their excellence and innovation in food and beverage with

14 Michelin-starred restaurants in the group’s portfolio and a total of 21 Michelin stars. This is more than any other hotel brand in the world and resonated with my professional career ambitions. : You use modern culinary styles to create new twists in dishes to keep things interesting for diners. Can you give us an example of how that works? M: One dish showcasing this would have to be a twist to classic pasta using traditional Alfredo sauce. Instead of tossing the pasta in butter, pasta water and cheese, I extracted the essence of Parmigiano Reggiano by combining two parts of the cheese to one part of water. This reduction intensifies the taste and packs in a punch of flavours. The fluid is then injected into delicate morsels of tortellini, which results in a sophisticated element of surprise for guests. : At Mandarin Oriental, Singapore you’re in charge of restaurants offering a wide range of cuisines. How do manage that and help them each develop their own distinct style? M: Defining a clear aim for all the Mandarin Oriental, Singapore award-winning restaurants, which is to deliver guest needs and create delightful moments, is an

advantage that guides and develops the team. Be it at Melt Café, Cherry Garden, Dolce Vita or Axis Bar and Lounge, my mantra is to give all the chefs the room to be creative within their area and create a climate of enthusiasm and empowerment. The result is great teamwork and wonderful bespoke ideas. : Do you have a favourite part of being an executive chef? M: Creating memorable dining experiences with a large multinational team is the most rewarding aspect of being an executive chef at Mandarin Oriental, Singapore. There is much to learn and glean from day to day. : What’s your favourite thing to eat in the hotel and outside the hotel? M: Chicken rice! A succulent plate of steamed chicken served on fragrant rice with some light soy sauce is simplicity at its best. Topped with sprigs of coriander leaf and sesame oil, accompanied by a chilli dip, it is a meal I could savour daily. : How do you spend your time off? M: I spend time outdoors to unwind, such as cycling through Gardens by the Bay, which also helps me to draw inspiration from nature to incorporate into my dishes. (mandarinoriental.com)

Poached Boston Lobster with Plum Vinegar

INGREDIENTS • • • • • • • • • • •

500g Boston lobster, two pieces 300g sea asparagus 50g sea lettuce umeboshi vinegar 4g xantana gum 100g extra virgin olive oil 5g spirulina oxalis cress dill oil 4g sea salt sea asparagus sponge

PREPARATION METHOD FOR LOBSTER 1. Tie the lobster tail to the lobster head with a cord to keep the body straight. 2. Steam the lobster for three minutes. 3. Separate the tail and claw meat. 4. Cut the head in half, scoop out the offal and put aside. 5. Cut the lobster tail into halves. PREPARATION METHOD FOR LOBSTER SAUCE 1. In a casserole, sauté the lobster claw meat and offal together. 2. Blend in a thermomixer adding 2g xantana and 50g olive oil till sauce is silky smooth and fragrant. Season to taste with salt. Strain well and cool. Set aside. PREPARATION METHOD FOR PLANKTON SAUCE 1. Blanch the sea asparagus and sea lettuce in boiling water for a few seconds. 2. Blend together in a thermomixer with 2g xantana and spirulina until smooth. SEA ASPAR AGUS SPONGE INGREDIENTS • • • • • •

3 eggs 200g plankton purée 2 tbsp lemon or lime juice 70g flour 5g baking powder 2g salt

PREPARATION METHOD FOR SEA ASPARAGUS SPONGE 1. Blend all the ingredients together in a thermomixer.

2. Transfer to syphon gun and charge with two capsule of N2O. 3. Spray in a paper container. 4. Microwave for 30 seconds at maximum power. 5. Once cooked, cool the sponge with the cup upside down. PLATING 1. Slice the lobster into three parts and brush lightly with olive oil.

2. Lay on the plate leaving a gap between lobster tail pieces. 3. Dress each lobster slice with 1 teaspoon of lobster sauce and a few drops of plankton sauce. 4. Insert a crumble of sponge in each gap. 5. Drizzle a few drops of umeboshi vinegar and dill oil on the bottom of each lobster slice. 6. Garnish with sea asparagus tips and oxalis cress, sprinkle with a few flakes of sea salt.

While celebrity chefs are all the rage these days, many of these culinary household names wouldn't remain in their prime positions without the hard-working managers and directors behind the scenes keeping them in the spotlight. In this issue we look into the workings of the general manager at GLASS ROOFTOP & LOUNGE, director of food and beverage at Mandarin Oriental, Jakarta and managers of food and beverage at Alila Seminyak and Double-Six Luxury Hotel â&#x20AC;&#x201C; Seminyak.

execute my plan and coordinate with my team so that I can supervise them. And I always end the day feeling happy. : What is your best attribute? N: I used to be the type of leader who couldn’t control my own emotions. But as time went by, I learned to be wiser. I have a great team, but I need to know what we want to do in order to direct them in the right direction. : Team player or team leader? N: Team leader. I used to have difficulties in trusting people, I used to micromanage, which stressed me out and it wasn’t efficient. Now I know how to trust my team, so early in the morning, I can manage the tasks for each of my team members, and I can just supervise them.

Nico Prabowo General Manager at GLASS ROOFTOP & LOUNGE

: What are your responsibilities? N: I’m fully in charge of the entire operation at GLASS ROOFTOP & LOUNGE, from A to Z. So that’s basically everything from the back end to front line, from servers to budgeting. My biggest challenge is finding a way to compete in the happening location of Senopati and SCBD. I believe people will come back if the ambience is pleasant, the entertainment is fun and the service is satisfactory. : What makes a typical day? N: I always start the day with positive thinking. I usually have everything planned from the day before, so I can immediately

: Who has been the most influential figure in your career to date? N: My former boss whom I worked for around 10 years ago. I was a supervisor back then before I got promoted to an assistant manager. He told me if I wanted to be an assistant manager, I had to stop thinking like a supervisor and more like an assistant manager. He was not the micromanaging type, so I had to learn to make decisions, be responsible for my own decisions and learn from my mistakes. : Name one really special thing about your restaurant. N: The bands. GLASS ROOFTOP & LOUNGE is a whisky bar, but we don’t want to be like your usual, old school whisky bar. We want to stay relevant by putting on different live music performances daily, from happening, up-and-coming bands in Jakarta. : How do you unwind? N: My favourite thing to do is hang out with my friends, but I try to stay away from any bar. I like to look for something new, mostly natural scenery, especially beaches. I try to go out of town if I have enough time or a day off. : Dead or alive, who would you like to take out to dinner? N: Probably Queen Elizabeth. I’m very laidback, and she looks like she lives by this set of rules – we are like heaven and earth, so it would be interesting to find out what our dinner would be like.

: Who has been the most influential figure in your career to date? M: Denise French, who was my F&B director in a hotel in Sydney and now is a great restaurateur in Bali. She crossed over from a pastry chef to be the F&B director, and she showed me that even in a hotel restaurant, you must run it as a standalone restaurant. In a restaurant, everyone who walks in the door has their own different characters and needs, and I think your personality is also important for them. In five-star hotels, we sometimes get very robotic, especially towards the guests. Denise is the one who taught me that you’re your own personality, so let it shine through. She showed me that you have to be yourself to achieve what you want to achieve. I got my strength from her. She’s my go-to person and mentor. : Name one really special thing about your hotel. M: It’s the team. It takes every single person in the F&B team at every restaurant and bar to make a memorable experience for the guests. Without my managers or the stewards, it wouldn’t have happened. The teamwork here is really special, how we all work together and everyone wants the best.

Melanie Hamedl Director of Food & Beverage at Mandarin Oriental, Jakarta

: What are your responsibilities? M: Overseeing all of the outlets in the hotel, big banquet operations with catering and making sure that our guests are happy – this is the most important part.

: How do you unwind? M: When it’s already late at night and I don’t feel like fighting the traffic, I will go to the poolside bar at the hotel and just sit there and relax, with a cup of tea or a glass of wine. What I really like to do is go to the gym to do spin class and body pump. I also like surfing and snowboarding, but I have to leave the city for the last two. : Dead or alive, who would you like to take out to dinner? M: Angelina Jolie, with what she’s doing with UNICEF and all, and Bruce Springsteen, who’s such an icon in music. But in the end, considering we in the F&B industry have so little time, sometimes it’s best to go out with friends and family. (mandarinoriental.com)

: What makes a typical day? M: It starts very early, because we’re a business hotel. Around 6.45am or 7am I start my job. Then it’s welcoming the guests at breakfast, seeing our regular guests, checking if all the team is here, checking if everyone’s okay – that’s really important, the guests and the team. Throughout the day it’s a lot of operations, balancing it off with meetings, as well as meeting clients, suppliers, and organising the next day and the year ahead. : Your best attribute? M: Number one is my passion. And because I like to teach and spread my knowledge further, I want to make sure that the next generation can take over my job – I think this is important in Southeast Asia and Indonesia in particular. One of my biggest strengths is my drive to grow people – I lead by example, you can only do what you say, you walk the talk. : Team player or team leader? M: Both. Beyond team player or team leader, in our job where we need front of house-back of house organisation, you wear so many different hats during the day. When you need to step up and be the leader, you be one. Throughout the day you have to be a team player, because you’re nothing without your team.

the team is well-trained and can deliver our brand promises. Having said that, I have to walk the talk! : What makes a typical day? H: A double espresso, a “good morning” greeting with a big smile and high fives to the team, taking a walk around all the food and beverage outlets, checking on guest satisfaction and supporting the team when they need a hand! That normally happens every breakfast and dinner at Seasalt, as well as during sunsets at Beach Bar! : Your best attributes? H: Positivity and energy. I believe, with these two attributes, you can rule the world! : Team player or team leader? H: A bit of both. A good leader has to be a good team player. Fair enough, don’t you think?

Helmut Roessler Food & Beverage Manager at Alila Seminyak

: What are your responsibilities? H: I take care of Alila Seminyak’s Food and Beverage outlets, such as (but not limited to) in-room dinning, events and, of course, our two spectacular outlets, Beach Bar and Seasalt. I have to make sure

: Who has been the most influential figure in your career to date? H: My mother. She always pushed me… I always remember she said to me: “If you want to see the world, go and work in the hospitality industry, and don’t forget if you do nothing, nothing will come eventually.” : Name one really special thing about your hotel. H: As Mark Edleson, the Alila founder, said: “Our goal is to send our guests home with spiritual and emotional memories, not just souvenirs.” : How do you unwind? H: The gym and then the pool. : Dead or alive, who would you like to take out to dinner? H: Super Mario! Hahaha... (alilahotels.com)

make sure I say hello to everyone as I walk into my office. I check my daily to-do list before the breakfast service and then I meet both the hotel manager and general manager to do the daily operation reviews for the various outlets. That is followed by meetings with the outlet managers and finally with an afternoon briefing before the dinner service. : Your best attribute? I: I always believe that hard work pays off in the end. And I try my best to be humble with my team as my colleagues are my second family. : Team player or team leader? I: I prefer to be a team leader to make sure every task is professionally organised, well understood and executed smoothly. Leaders are effective when they understand the needs of their team members.

Ilhamsyah Food & Beverage Manager at Double-Six Luxury Hotel - Seminyak

: What are your responsibilities? I:Â My food and beverage responsibilities include working with the team leaders of the outlets to ensure they are all operating well. I also take time to visit the venues to communicate with both the guests and staff. : What makes a typical day? I: I always start with a positive attitude to make a beautiful day. I

: Who has been the most influential figure in your career to date? I: Throughout my 26 years in hospitality, I have learned from all my superiors and continue to be inspired today to deal with different situations. Right now Praba Maniam, the corporate general manager of Double-Six Luxury Hotel is my motivator and inspiration.Â : Name one really special thing about your hotel. I: All the staff in our restaurants and bars are professional. Everyone has the spirit of hospitality to provide our guests with the most comfortable and unique culinary experiences while in Bali. All our restaurants and bars are flourishing and growing, which excites me a lot. : How do you unwind? I: Normally I go back to Bandung and spend quality time with my family. We travel as a small family and stay in a villa with refreshing fresh air and views of nature so we can reconnect. : Dead or alive, who would you like to take out to dinner? I: My wife and my three kids for sure. (double-six.com)

THE EXQUISITE TASTE TOP 50 With a surge in exceptional new restaurants over recent years the region has been a magnet for some of the worldâ&#x20AC;&#x2122;s most influential international restaurateurs and award-winning chefs eager to take advantage of the vibrant economies, incredible levels of service and exotic ingredients. Add to this the huge growth in popularity of highquality local cuisine driven by the creativity of fantastic home-grown chefs and the increasing availability

of sublime ingredients and the scene was set for the explosion of decadent dining that we see today. This diversity and choice has provided a platform for both international visitors and the increasingly affluent to immerse themselves in a set of new and exciting dining experiences. From Bali to Hong Kong, taking in Jakarta and Singapore en route, we take a look at some of the best dining spots in the region to see and be seen in our Exquisite Taste Top 50.

EXQUISITE TASTE'S 50 BEST RESTAURANTS JAKARTA

Lyon at Mandarin Oriental, Jakarta

The Chef’s Perspective

Executive Chef Raymond Rjaily ° ° “Lyon is special because the restaurant showcases authentic French delicacies prepared with the best ingredients. It also has a warm brasserie atmosphere, suitable BOUILLABAISSE for any occasion. We also offer a few options or the finest French flavours in Jakarta, look no farther than Lyon. With for different types of guests. There is the unrivalled recognition and accolades from the town’s culinary scene, the Business Lunch menu during weekdays to restaurant successfully makes the most of the freshest ingredients and turns them entertain your clients, Saturday Brunch, into sought-after authentic French dishes. which is perfect for families or groups of friends, and our à la carte menu also offers The restaurant itself portrays elegance with a warm and cosy palette and classic Frencha wide range of exquisite dishes for any designed wallpaper and contemporary artworks, but being at the same time relaxed and French food aficionados.” unassuming. With two exquisite private dining rooms, Lyon is a perfect destination for any prestigious dining time. The Glass Room is uniquely fenced by two glass-walled wine cellars and a large floor-to-ceiling glass window overlooking the lobby area. Meanwhile, The Beaujolais oozes divine serenity with sheer white shades, an elegant chandelier and a solid, long, black table that can seat up to 14 guests.

From Monday to Friday, Lyon offers diners a three-course business lunch set menu, a delectable way to seal the deal with esteemed clients or colleagues. On Saturday, there’s the famed Saturday Brunch, where discerning palates can order as many dishes as they like from the à la carte menu, in addition to the buffet spread. Most importantly, freshness is paramount at Lyon. That’s why the menu is regularly changed to suit the freshest seasonal ingredients, so that guests can experience rich, tempting flavours. (mandarinoriental.com)

Chef's Choice • Lyonnaise Salad • Bouillabaisse • Chateaubriand (375 gr) from The Grill

EXQUISITE TASTE'S 50 BEST RESTAURANTS JAKARTA

Bengawan Restaurant at Keraton at The Plaza, A Luxury Collection Hotel, Jakarta

ocated at Keraton at The Plaza, A Luxury Collection Hotel, Jakarta, Bengawan Restaurant is a classy and sleek all-day dining restaurant.

Accessing the restaurant via the hotel’s lift, guests are welcomed into the space through a charming corridor which opens up into the main dining space. An expanse of streaked cream polished ceramic tiling spreads out over the dining floor, with an eclectic array of seating to suit any kind of ocassions. Guests will be glad to know that the restaurant's buffet spreads are available for its Reviving Champagne Sunday Brunch.

REVIVING CHAMPAGNE SUNDAY BRUNCH

The heart of the restaurant is where three long stretches of counter are brimming with a variety of culinary creations that will satisfy the staunchest food aficionados. From vibrant salads and house-made dressings to platters of air-flown seafood, guests can pick whichever they fancy to start their meal. There is the grilling station, from which guests can enjoy whole lobsters, kobe beef and skewers of kebab freshly barbecued to order. For the whole month of April, guests will be able to enjoy tantalising Brazilian cuisine, courtesy of the hotel’s new Director of Culinary, Chef Rafael Gil. (keratonattheplazajakarta.com)

AMUZ Gourmet Restaurant

aptained by experienced and esteemed Chef Gilles Marx, who has mastered the art of French cuisine, AMUZ Gourmet Restaurant brings a refined touch of contemporary French dining to Jakarta’s busy Sudirman Central Business District (SCBD). The French inspiration can be seen throughout the intimate fine-dining restaurant, from the Eiffel Tower-inspired ironwork, unique chandeliers in the shape of teardrops and original paintings by some of the most famed artists in Indonesia, to the exclusive interior designed by Idris Samad, making AMUZ a romantic dining destination. Gilles deploys his expertise in choosing the best seasonal ingredients from markets around the world, prepares exquisitely contemporary French cuisine with meticulous techniques and serves it with a perfectly innovative presentation. Diners

ANGEL HAIR WITH BLACK TRUFFLES

are able to experience light and refreshing dishes that are rich in flavour. Rounding up the divine dining experience is the wide selection of the finest French

wines. In addition, there are also other European and New World wines available to choose from the walk-in glass cellar. (amuzgourmet.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS JAKARTA

C’s Steak and Seafood at Grand Hyatt Jakarta

The Chef’s Perspective

Chef de Cuisine ° Hugo Bertolini ° “We offer honest and sustainable farmto-table food. We pride ourselves on TOMAHAWK STEAK working with local food producers and classic haunt for the city’s socialites and luminaries, C’s Steak & Seafood we strive to serve delicious food using the restaurant offers sustainable seafood and the finest choice of Japanese, freshest ingredients. By implementing Australian and US prime beef in a sophisticated yet relaxing ambience. a food thoughtfully sourced, carefully Designed by the world famous Super Potato from Japan, the restaurant features served philosophy, we are committed to various dining areas, four private rooms and a sweeping view of the hotel’s grand lobby. sourcing and providing food and beverage options that are good for our guests and The menu at C’s emphasises the freshness of all the products used, with eight fish tanks communities; we hope to preserve the ensuring that all the seafood meets the highest quality before being prepared Asian-style environment for the next generation.” in woks or steamed in traditional bamboo baskets. Meanwhile, the prime meat is cooked on a wood-fired grill, Western-style. Live food preparation is at the heart of the overall ambiance and chefs take centre stage as guests enjoy the activities in the open kitchens at close range. Dining at C’s is more than just sitting down to a meal: it is an experience that stimulates the senses. C’s encourages family-style dining, sharing your meal with friends. All-time favourite dishes include the seafood platter on ice, pan-seared foie gras, mixed meat grill and Peking duck.

Chef's Choice

C’s is also a haven for wine connoisseurs with a walk-through cellar containing 3,000 bottles featuring old and new world collections. The restaurant also has an enomatic wine serving system that allows wine preservation without compromising the flavour and characteristics of the wine, allowing guests to purchase ultra-premium wines, such as Penfolds Grange, by the glass or by the bottle. (jakarta.grandhyatt.com)

• Sizzling Crab Cakes • Australian Wagyu Tomahawk • Australian Lamb Fried Rice

EXQUISITE TASTE'S 50 BEST RESTAURANTS JAKARTA

Plataran Menteng The Chef’s Perspective

Corporate Chef ° Iqbal Batubara °

KER APU MENTENG

unique dining destination, Plataran Menteng offers not only excellent fare but also a sight to behold. Located in the elite residential area of Menteng in Central Jakarta, the establishment boasts a colonial concept, incorporating the shady trees of the neighbourhood, not only outside but also inside the building, seamlessly blending the architectural delights with nature. Extending to three storeys, the first floor comprises the reception area, the bar, two dining areas and two private rooms – with a mango tree and a grand piano, making the ambience of the classic 80-year-old colonial residence even more charming and mesmerising. On the second floor are two exquisitely designed dining areas, a lounge and five private rooms – three of which can be combined to accommodate bigger functions. On this floor guests can also find a prayer room. The third floor boasts a more casual feel, where guests can enjoy coffee, tea and delicious light bites, while mingling casually. In addition, the intimate rooftop area is a darling spot to enjoy drinks and snacks while basking in the sunset on the Jakarta skyline. Staying true to the concept, Plataran Menteng proudly presents a delectable food menu comprising the best of the best of classic and authentic Indonesian cuisine, like gado gado dharmawangsa, sop buntut and nasi goreng balacan. Most importantly, the culinary team takes pride in using fresh ingredients that are beneficial to the diners' health and no MSG. The drinks are also reminiscent of true Indonesian flavours, like es campur, es dawet nangka, es soda susu, homemade bir pletok and homemade teh rempah, among so many others. (plataran.com)

“What better way to enjoy Indonesian food than to be surrounded with a real pieces of history? Plataran Menteng creates an unparalleled dining experience that is nothing short of exquisite, crafted for those who appreciate Indonesia’s rich history and wish to experience truly elegant Indonesian cuisine.”

Chef's Choice • Bola-bola Cokro • Kerapu Menteng • Salad Putri Dewi

EXQUISITE TASTE'S 50 BEST RESTAURANTS JAKARTA

Momozen The Chef’s Perspective

TRUFFLE WAGYU DONABE GOHAN

must-go dining destination for Jakarta’s Japanese food lovers, Momozen has garnered countless acclamations and rave reviews since first opening its doors in 2017. Located on the 46th floor of the prestigious The Plaza office towers, the restaurant occupies a snug and elegant space overlooking the city’s stunning skyline. With its promise of Japanese-French culinary masterpieces, guests can expect to be delighted with a rotation of gourmet delights featuring meticulously sourced ingredients such as truffles and caviar incorporated into Japanese classics. Headed by the young and inventive Chef Sho Naganuma, Momozen’s offerings are bold, ground-breaking and utterly delicious. Chef Sho’s stints in award-winning kitchens in America belie his youthful looks. The chef ’s method of utilising choice local ingredients and adapting to local preferences reflects his pragmatic philosophy. Momozen’s interior is contemporary with touches of Japanese influence. The L-shaped space features lofted ceilings that allow for ample lighting throughout the day. The sleek modern interior exudes elegance, favouring the minimalist approach with a few centrepieces such as choice art installations scattered throughout the space, as well as bold and modernistic chandeliers. The menu is a small one, reflecting Chef Sho’s focus on quality rather than quantity. First-time guests to Momozen are recommended to try the truffle somen with caviar to start their meal. Chilled hand-made somen is dressed lightly in an utterly delicious truffle kombu sauce and finished off with exquisite caviar and gold leaf. For mains, the baby chic truffle rice is a popular choice amongst frequent diners. A whole baby chicken stuffed with umami truffle butter rice is grilled lovingly over charcoal. The freshly grilled chicken is carved into pieces and finished off with a generous helping of shaved truffles. Another signature dish that guests should try is the Truffle Wagyu Donabe Gohan which uses premium Kagoshima wagyu beef.

Chef Sho Naganuma ° ° “Respect the Old, Welcome the New Japanese Proverb. Cooking is like art, it’s never a finished product. And just like art, there are definitions such as ‘classics’ and ‘modern art’. However, I personally believe that ‘classic’ is never confined by time. Some new technique today could possibly become a new classic in a couple of years. So with this in mind, we are respecting the traditions from both Japanese and French styles of cooking while simultaneously embracing what’s to come. I can't wait to bring a new world of tastes to Jakarta!”

Chef's Choice • Truffle Wagyu Donabe Gohan • Truffle Somen with Caviar • Baby Chic Truffle Rice

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Akira Back Indonesia The Chef’s Perspective

TUNA PIZZA

ocated in the elite Setiabudi district, Akira Back Indonesia features exquisite culinary creations courtesy of founder and celebrity chef Akira Back. Akira Back Indonesia is Akira Back’s first foray into the Indonesia market, having opened a successful group of restaurants in the United States. Chef Akira Back’s path into the kitchen was an unorthodox one, having started as a professional snowboarder before following his passion in the culinary business. Chef Akira Back began his culinary journey in the Kenichi restaurant group before moving on to open the wildly successful Yellowtail Japanese Restaurant & Lounge in Las Vegas. Having worked alongside famed Iron Chef Masaharu Morimoto, Chef Akira Back has earned a string of prestigious accolades throughout his glittering career, including a Michelin star for Back’s Dosa. Visitors to Akira Back Indonesia will appreciate the immaculately appointed interiors. Featuring expanses of polished hardwood floors, elegant dim lighting and state-of-theart open kitchen, the space is elegant and understated. The restaurant is divided into three sections – the bar in which visitors can enjoy lovely potations by the restaurant’s mixologists, the open dining space, which overlooks the stunning Setiabudi cityscape and the private dining area perfect for hosting an intimate gathering.

Founder and Chef ° Akira Back ° “Akira Back restaurants express my distinctive touch and inventive passion to create culinary masterpieces that showcase the seasonality of ingredients and unique flavor profiles. I constantly strive to create the best and most unique dining experiences. The cuisine in Akira Back Indonesia incorporates my diverse culinary experiences, my childhood and my travels around the world.”

Chef's Choice

Akira Back Indonesia's famous entrée is a must try – the tuna pizza. The thin homemade • Tuna Pizza pizza dough is baked to crisp perfection and topped with paper-thin slices of premium• AB Tacos quality tuna before being garnished with aromatic truffle oil and freshly-cracked black • Crispy Rice pepper. For the mains, the wagyu short ribs come highly recommended. Slow cooked for 48 hours, the meat is seared beautifully and served with a reduced umami sauce. (akirabackindonesia.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS JAKARTA

Henshin at The Westin Jakarta

The Chef’s Perspective

Head Chef Hajime Kasuga ° ° “I am delighted to introduce Nikkei cuisine to Jakarta’s foodies. Along with two other Peruvian chefs, Sandro and Ivan, we always offer authentic Japanese Peruvian cuisine made with fresh ingredients and Peruvian spices that are full of flavour. I love to see guests smile every time they are enjoying our Nikkei dishes.” SUSHI FRITO – BEEF SUKIYAKI

et on the 67th, 68th and 69th floors of The Westin Jakarta is the dazzling Henshin restaurant. The highest point in Jakarta, this venue offers discerning diners an array of tantalising Nikkei dishes that zing with freshness and alluring flavours.

This vibrant, happening venue with its modernistic style is hugely popular. The lower floor offers a full-service bar and lounge with a large outdoor terrace that seemingly floats high above the city, while the top floor offers two private dining rooms for more exclusive events.

Chef's Choice

• Sushi Frito – Beef Sukiyaki • Camarones It is on the middle floor that the magic occurs as the trio of chefs helming Henshin, Hajime • Nigiri Nikkei Kasuga, Sandro Medrano and Ivan Casusol, share their passion for Nikkei gastronomy with Jakarta’s discerning diners. With international experience from some of the finest restaurants, the trio present bold, inventive flavour combinations alongside staple Nikkei favourites like ceviches and tiraditos prepared with the freshest, finest ingredients. (henshinjakarta.com)

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Collage All Day Dining at Pullman Jakarta Central Park

The Chef’s Perspective

Executive Chef ° Dewa Putu Rai °

PR AWN AGLIO OLIO PEPPERINCINO

n the true style of Pullman Jakarta Central Park, Collage All Day Dining reflects its host hotel, by combining contemporary and cutting-edge lines and shapes with quality food and beverages. Open for lunch and dinner, Collage boasts quite a buffet with various delicacies, in addition to the scrumptious à la carte menu and the chef ’s specials. Collage's signature sumptuous weekend brunch showcases a wide range of culinary delights, from the appetiser section comprising cold cuts, weekly soup choices, a fresh assortment of sushi, sashimi, cheeses and salads, to a seafood station with fresh crab, lobster and mussels. The grill station is not to be missed, serving various selections of delectable steaks, roast chicken and assorted sausages, while the pasta live-cooking station makes fresh pasta to order with a selection of hearty sauces. The highlights of Collage, which happen to be the crowd’s favourites too, are the authentic Indian and Indonesian sections, where rich and exotic flavours are waiting to be discovered. Naturally, there’s always room for desserts, that’s why the talented pastry team invites the sweet-toothed to design their own ice cream with freshly made crepes and toppings of their choice. Starting this April at Collage is the new thematic buffet, bringing culinary festivities from Monday to Friday. There’s the Latino Fiesta dinner buffet on Monday, Seafood Galore dinner buffet on Tuesday, Meat Me Wine’s Day dinner buffet on Wednesday, Ladies in Red offer for the lunch and dinner buffets on Thursday and Nusantara Street Food lunch buffet on Friday. (pullmanjakartacentralpark.com)

“At Collage, we only cook using the freshest ingredients, and with heart. We love it when we see diners’ smiles when tasting their food, and it encourages each of our team to serve ever more delectable and tasteful food.”

Chef's Choice • 72-hours Slow-Cooked Short Ribs • Nasi Bakar Majapahit • Indian Butter Chicken

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Arts Café by Raffles at Raffles Jakarta

The Chef’s Perspective

Chef Matias Ayala ° ° HAINANESE CHICKEN RICE

ining at the Arts Café by Raffles is always a unique occasion. Featuring gorgeous art installations inspired by the art maestro Hendra Gunawarman and exquisitely executed culinary masterpieces by Executive Chef Matias Sebastian Ayala, it is easy to see why Arts Café by Raffles is a favourite amongst the city's gourmands and luminaries. Stepping into the Arts Café by Raffles, guests are welcomed into the tastefully decorated space by the restaurant's attentive staff. To the right of the entrance is the dessert bar, which offers a smattering of flaky pastries, sinful decadent sweets and made-to-order piping hot creations of the day. Guests enter the spacious main dining area through a foyer that boasts a carving and cooking station for specials such as roast beef, as well as a full-service bar plying guests with chilled flutes of Champagne and lovely cold-pressed juices. The heart of the restaurant is farther inside, where two full-length marble counters boasting a selection of the finest gourmet creations are displayed. Guests can start off with the bread station, where can be found focaccia rolls, a collection of cheeses, butters and spreads. The salad section offers a selection of Asian and Western inspired leafy goodness to satiate the pickiest palate. For lovers of Japanese food, a dedicated sushi and sashimi counter is available, featuring fresh air-flown premium seafood. The mains section features a seasonal rotating line-up of pan-Asian and European delights. From quintessential local favourites such as gulai kambing to limited festive offerings such as Hungarian goulash, guests can expect a curated selection of culinary delights made from meticulously sourced artisan ingredients. (raffles.com)

“Arts Cafe by Raffles focuses on delivering a daily experience to our guests. We strive to provide a wide range of dishes from all over the world made with the best local and imported ingredients. Our mission is to cook culinary creations with passion and love from our team of chefs.”

Chef's Choice • Risotto Milanese Fungi • Hainan Chicken Rice • Thai Young Coconut Jelly

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BAE by Socieaty The Chef’s Perspective

Executive Chef Robert Veenendaal ° °

BEBEK MATAH

trategically located in one of Jakarta’s busiest malls, it is easy to see why BAE by Socieaty is one of the most popular restaurants in the city. On any night, the restaurant is packed close to bursting with couples on a night out, corporate executives relaxing after a long day and larger groups occupying their favourite tables. Since its inception in the second half of 2017, the restaurant has garnered a loyal following of customers bewitched by its offering of scrumptious bar snacks and delightful potations. BAE by Socieaty's tastefully designed interior features framed photographs of tattooed models (a nod to Executive Chef Robert Veenendaal's design sensibilities), artsy design pieces, naked industrial-style ceilings and a mural of the executive chef. The dining area features marble table tops with outdoor and indoor seating partitioned by modernistic sleek racks bursting with a variety of imported wines and liquors. The restaurant lighting is dim and intimate, with illumination provided by the warm hue of strings of naked bulbs. Diners at BAE by Socieaty can pick from a menu of international selections featuring Asian and Western dishes dreamt up by the executive chef. For groups looking for sharing plates, the cassava nachos are excellent. Inspired by local tastes, the dish features local cassava chips as a substitute for corn chips served alongside beef, salsa, jalapeno, cheese and sour cream. The truffle carbonara pasta is a must-try dish at the restaurant, a perfect marriage of earthy and aromatic truffle and the classic Italian favourite. For diners looking for something more substantial, try the famous bebek matah. Duck breast is served over fragrant garlic fried rice with crispy egg, diced tomatoes and a spicy sambal matah topping.

“I firmly believe that sharing your meal alongside friends and family is one of the most fundamental ways to connect with one another. Every meal is an occasion you get to share and create your memories with — no meal should be eaten alone. Our food is for friends, by friends.”

Chef's Choice • Bebek Matah • Cassava Nachos • Chocolate Salted Egg Lava Cake

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Seasonal Tastes at The Westin Jakarta

The Chef’s Perspective

Executive Sous Chef Denny Boy Gunawan ° ° GRILLED TENDERLOIN, GREEN BEANS AND MEXICAN RICE

ocated in the tallest hotel tower in Jakarta, Seasonal Tastes at The Westin Jakarta occupies a magnificent perch from which guests can enjoy a delightful meal while admiring the shining cityscape from a bird’s-eye point of view. Favouring dark polished wood, sleek shining marble flooring and comfortable niches perfect for intimate rendezvous, dining at Seasonal Tastes is a unique experience. Guests access the Seasonal Tastes dining area via gorgeous stairs winding down from the hotel’s lobby on level 52. To the side of the stairs is the hotel’s bar, which offers signature cold-pressed juices and cocktails perfect to start the evening with. To the other side, guests enter Seasonal Tastes in earnest with the restaurant’s staff waiting eagerly to receive them. The dining area is a series of stretch tables for groups and corporate guests, smaller tables perfect for couples or a double date, as well as private rooms suitable for intimate functions and get-togethers. First-time guests will marvel at the number of dishes on offer at the hotel’s signature restaurant. Seven live-cooking stations are scattered in the restaurant’s labyrinth-like layout for guests to explore. A food adventure is inevitable, with a smattering of sumptuous spreads featuring Western classics such as roast chicken, Asian delights such as sushi and sashimi, Mediterranean favourites such as lamb chops as well as Indian staples such as garlic naan. For those looking to satiate their sweet cravings, the dessert station offers a sinful spread of house-made ice cream, waffles and martabak. (westin.com)

“My cooking comes from the heart. I focus on local ingredients, the finest herbs and artisanal products with a modern twist. I always offer the freshest artisan local ingredients to the plate to delight the guests with new presentations and flavors. Seasonal Tastes always maintains its food quality and places emphasis on accomodating different type of guests on weekdays and weekends.”

Chef's Choice • Salmon with Butter Sauce • Rendang Risotto • Nasi Goreng Padang

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Asia Restaurant at The Ritz-Carlton Jakarta, Mega Kuningan

The Chef’s Perspective

Chef de Cuisine ° Ferdian Tobing °

BEEF BRISKET

ocated on the ground floor of The Ritz-Carlton Jakarta, Mega Kuningan, Jakarta’s foodies and socialites will be more than familiar with Asia Restaurant. After undergoing a facelift, Asia Restaurant opened its doors in 2017 to much anticipation. A year on, Asia Restaurant has gone from strength to strength, with its sumptuous spread of delicacies drawing daily lunchtime and dinner crowds. Guests enter Asia Restaurant through a handsome entrance, where the restaurant’s eager staff lead them into the gorgeous dining space. To the immediate right of the entrance is the dessert corner, from which guests can marvel at the hand-made ice creams, scrumptious puddings and decadent cakes on display. The bread and Japanese food station starts off the buffet in earnest, from which guests can choose from perfect butter rolls and freshly sliced sashimi. Next is the salad station where a fresh bounty of salad awaits. The buffet spread for the Asia Restaurant is a rotating selection of delicacies featuring local favourites such as gulai kambing, as well as western classics such as roast beef. The mainstay is the grilled teppanyaki station, a favourite amongst guests. There are also unique seasonal culinary offerings that guests can look forward to, such as the gulai kepala salmon, nasi jambak and burger penyet. (ritzcarlton.com)

“At Asia Restaurant, our team of chefs has created a tantalising spread of exciting and amazing dishes. We aim to dazzle our guests with unique and authentic cuisine. Each station is a culinary adventure from fresh sushi, sashimi, mouth-watering barbecue, innovative local food to a decadent dessert selection.”

Chef's Choice • Soto Kriyik • Empal Sableng • Roti Cabe Cabean

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Yoshi Izakaya at Gran Meliá Jakarta

The Chef’s Perspective

MIXED MUSHROOM FOILYAKI SOUP

oshi Izakaya is an authentic Japanese restaurant located in Gran Meliá Jakarta. A chic and stylish space designed by the acclaimed Warner Wong design group, the space exudes elegance and classic Japanese charms. All polished wood, slatted geometrical accoutrements with touches of modern design elements, diners in Yoshi Izakaya can enjoy tantalising Japanese delights in an exquisite setting. Guests enter the restaurant through a gorgeous reception area, where the attentive restaurant staff lead them into the heart of the dining space. For diners eager to whet their appetite with a round of drinks, the Sake bar and lounge next to the entrance feature a mind-boggling collection of rare sakes to cater to the pickiest of sake aficionados. The main dining space features an assortment of seating catering to all types of occasions. For guests keen to watch their food being prepared by the restaurant’s award-winning culinary team, a bar seat by the open kitchen is recommended. A glass showcase features the freshest air-flown produce meticulously sourced from the restaurant’s trusted suppliers. Aside from the kitchen-side seating, guest can pick from the bird-cage inspired artistic seating and traditional Japanese-style seating. Yoshi Izakaya’s menu is masterminded by Executive Chef Tomoaki Ito. A veteran of acclaimed kitchens all over Japan and Asia, Executive Chef Tomoaki believes in crafting Japanese dishes that suit local tastes.

Executive Chef ° Tomoaki Ito ° “I get inspired by the ingredients. I have always looked for the freshest ingredients and finest herbs to produce a high quality Japanese cuisine. Skilled techniques and freshest ingredients will give you the best flavour profiles.”

Chef's Choice • Mixed Kinoko Foilyaki Soup • Karei Karaage • Japanese Ohmi Beef

For starters, the mixed kinoko foilyaki soup comes highly recommended. Five kinds of mushrooms are broiled with homemade bonito soup and wrapped in aluminium foil. The karei karaage is a must-try item. Flatfish is prepared karaage style and served with ponzu sauce. For mains, the Japanese Ohmi Beef is well-marbled, flavorsome and tender. Choose from either Teppanyaki or Robbatayaki and have it cooked to perfection. (yoshiizakaya.com)

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AB Steak by Chef Akira Back

erving top-quality premium meats, Chef Akira Back’s AB Steak is paradise for carnivores with discerning palates. AB Steak is not your usual steakhouse, as it incorporates Akira’s famed penchant for cultural merging, resulting in a modern Americanstyle steakhouse with Korean flair. Practically a refined meat market, AB Steak offers a variety that includes 45 all the way to 200-day house-aged meat – aged in AB Steak’s own meat chamber, special Japanese beef, premium cuts like the Australian California cut, Kiwami picanha cut and more. These beauties are grilled using apple wood chips right on the table, bringing a new experience that sets the restaurant apart from the rest. Adding depth to the already tasty and succulent steaks are six kinds of salt, including truffle, pink Himalayan, garlic herb, yuja, kimchee and sriracha, available

Sana Sini at Pullman Jakarta Indonesia

21-DAY KIWAMI PICANHA AUSTR ALIAN WAGYU 9+

on the table to add accordingly. For the wet-aged beef, there are five different sauces (sesame oil with sea salt and black pepper, ssamjang, bulgogi, garlic chips and grated wasabi and chimichurri) to further enhance the flavours.

ana Sini is definitely not a stranger to eager foodies in Jakarta, as the restaurant is arguably the most raved about favourite among Jakartans.

AB Steak’s vibe is modern and edgy, with details like the customised artificial fire on the wall and curated music selection, but the real finesse is on what’s served on the table and how they serve it. (absteakjakarta.com) Located in the city’s central business district, the restaurant serves an amazing buffet for breakfast, lunch and dinner daily. With a name that is derived from an Indonesian phrase meaning here and there, Sana Sini takes diners on a culinary journey across Asia and Europe, with its four abundant buffet stations focusing on Indonesian, Chinese, Japanese and Western fare. Look forward to the freshest of sashimi in the Japanese corner, the complete sambal selection in the Indonesian corner, the delicious assorted dim sum (including the caviar and shrimp dumplings) in the Chinese corner and made-to-order homemade pasta in the Western corner. The buffet stations at Sana Sini are so elaborate that you might actually get lost in the labyrinth of culinary goodness, but fret not, as a map of the restaurant is provided on every table. This kind of cheeky and fun factor also contributes to the whole laidback and friendly atmosphere of the restaurant. In addition to the regular buffet selection, the extensive Sunday Brunch buffet sees more selections of fresh seafood, including oysters from Sumbawa, Lombok. (pullmanjakartaindonesia.com)

STIR-FRY PR AWNS WITH SZECHUAN SAUCE

EXQUISITE TASTE'S 50 BEST RESTAURANTS JAKARTA

JIA at Shangri-La Hotel, Jakarta

The Chef’s Perspective

Executive Chef Christopher Chai ° °

SIGNATURES DISHES

ith the highly skilled and experienced Executive Chef Christopher Chai at the helm, and esteemed team of Dim Sum Chef Low Kian Fatt and Barbeque Chef Then Boon Heng, the relatively young JIA restaurant has become the leading and most loved Chinese restaurant in Jakarta.

The culinary team successfully combines classic and authentic Chinese recipes with stylish presentation and modern twists, while still paying respect to the original dishes. JIA’s Peking-style roast duck is more than a succulent dish; it is also quite a show, as the dish is prepared by the table. Roasted without any additional condiments, the duck is cooked using its own natural juices, really packing a punch when it comes to flavour and lusciousness. The restaurant’s famed dim sum lunch is also well-known for an obvious reason, the elaborate selection of delectable homemade dim sum is just too sumptuous to resist. The premium dim sum section includes delicacies like the steamed pork siew mai topped with abalone, or the steamed shrimp dumplings topped with bird’s nest and tobiko.

“JIA means home in Chinese. It is a restaurant that makes you feel at home and remember home. JIA serves Chinese comfort food, authentic tastes yet familiar and daring to the eye with their contemporary modern presentation. I want my guests to fall in love with Chinese food all over again with my cooking.”

Chef's Choice • Signature Peking duck • Crispy Honey Beef • Crispy Prawn Cheong Fen

There is more where that came from, as JIA offers varied lunch and dinner menus. To top it off, the restaurant is designed with authentic Chinese values in mind, but with a contemporary touch to accentuate the modern and chic ambience of the place. (shangri-la.com)

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Ruth’s Chris Steak House Jakarta The Chef’s Perspective

FILLET WEDGE

teak aficionados will be more than acquainted with Ruth’s Chris Steak House’s world-famous steaks. Founded in 1965 by Ruth Fertel in New Orleans with the original vision of a quality neighbourhood steakhouse, Ruth’s Chris Steak House has expanded globally since then. Today, one can find Ruth’s Chris Steak Houses all across Asia and the US. In Singapore, Ruth’s Chris Steak House is located in the sleek Marina Mandarin Hotel. Visitors to Hong Kong can also find Ruth’s Chris Steak House at Lippo Centre Tower 2 as well as the Tsim Sha Tsui Centre. In early 2016, Ruth’s Chris Steak House opened its first Indonesian restaurant to much anticipation. The Indonesian outlet is its 11th branch in Asia, marking the restaurant’s significant commitment to open branches in world-class culinary destinations globally. With the expansion, Ruth’s Chris Steak House maintains its dedication to serving up quality steaks with a touch of its unique New Orleans heritage and flavours. Ruth’s Chris Steak House Jakarta occupies the ground floor of Somerset Apartments, on the doorstep of the acclaimed Raffles Hotel Jakarta and Lotte Shopping Avenue. With its unmatched location in the heart of the Kuningan business district, it is easy to see why the restaurant is a favourite amongst high-powered executives and gourmands in the city. Diners can expect exquisitely marbled custom-aged US prime beef cooked in Ruth’s Chris trademark 982 Celsius oven developed by the founder Ruth Fertel. Grilled to a sizzling perfection, each steak is served on a 260 Celsius hot plate to ensure the perfect temperature for the guest’s enjoyment. Aside from the top-notch quality steak, diners can savour a lineup of classic New Orleans delights such as the shrimp remoulade, tangy barbecued shrimp as well as the decadent bread pudding with whiskey sauce. (ruthschris.com)

Founder Ruth Fertel ° ° “Ask people in the US where to go for succulent, sizzling, mouth-watering steaks and they say Ruth’s Chris Steak House. We’re faithful to our roots, offering signature dishes showcasing New Orleans flavours, like Shrimp Remoulade, Crabtini, Barbecued Shrimp and Bread Pudding with Whiskey Sauce. Ruth’s Chris Steak House is the perfect location for business dinners, family gatherings and anniversary celebrations. Be sure to come hungry!”

Chef's Choice • Sizzling Crab Cakes • Fillet Steak • New Orleans Cheesecake

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Cucina at Sofitel Bali Nusa Dua Beach Resort

The Chef’s Perspective

Executive Chef ° Daine Gilbert °

FRESH PASTA STATION

ringing Mediterranean delights to the list is Cucina restaurant in Nusa Dua. As the flagship dining outlet of the swanky Sofitel Bali Nusa Dua Beach Resort, Cucina will take discerning diners on a journey to the Mediterranean Sea, with French, Italian and Mediterranean delicacies highlighting its fresh seafood selection. With a white decor and vintage-chic paintings, the atmosphere really lives up to the theme. Cucina is famous for its magnifique Riviera Brunch every Sunday from 11am to 3pm. At the weekly event, eager clients can expect a lavish array of decadent fare – from fresh seafood section with oysters and lobsters and roast area with the most succulent meats, to the famed pasta station and the dedicated dessert room. At the pasta live-cooking station, guests can enjoy the spectacle of carbonara pasta being made in the parmesan wheel – resulting in a perfect creation of pasta with homemade cream sauce, fresh smoked bacon and parmiggiano cheese.

“Cucina brings a unique Mediterranean wine-and-dine experience with Italian al fresco dining and the finest decadent Italian fine-dining cuisine. It is one of the most alluring dining experiences you could ever enjoy. Join our Magnifique Dinner every night or our Riviera Brunch every Sunday!”

Chef's Choice • Tomahawk Black Angus • Gnocchi with Smoked Chicken • Pomodoro e Mozzarella Salad

Although the brunch has been the talk of the town, the à la carte menu is also noteworthy and not to be missed! From the prime meats on the Bistecca section, to the pasta and Italian dessert selections, an evening at Cucina guarantees an unforgettable dinner filled with the best wines, cheese and other Italian culinary treasures. (sofitel.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Kayuputi at The St. Regis Bali Resort

The Chef’s Perspective

Executive Chef ° Agung Gede °

BLUE SWIMMER CR AB MEAT

n Bali’s rich and vibrant dining scene, Kayuputi might not need another introduction as the restaurant is arguably in a whole different league among its counterparts. Part of the posh The St. Regis Bali Resort, every single aspect at Kayuputi is soaked in opulence. Inspired by the classiness of The Hamptons, the restaurant boasts a white palette adorned with a contemporary touch of Indonesia – perfectly complementing the unrivalled backdrop of the Indian Ocean. Led by the much-admired and award-winning Executive Chef Agung Gede, Kayuputi’s world-class culinary team aims to use the freshest and highest-quality ingredients, meticulously combining unmistakeable Asian flavours with refined Western influences and techniques and serving diners an array of Asian-influenced haute cuisine unlike any others. To give first-timers an idea of what Kayuputi is about, the restaurant serves the freshest seafood from local waters, imported specialties from Japan, wagyu beef from Australia and selections of Sturia and Prunier caviar, among many more exquisite delights. An exclusive eight-course degustation menu is served daily, and further enhanced with the wine pairing, curated by the resort’s 11-time Wine Spectator award-winning Sommelier Harald Wiesmann and his team. The Sunday brunch at Kayuputi is a game-changer, with Champagne, oysters and endless other fine dishes served to your table. One of the delightful dishes at Kayuputi is the soy-marinated Tasmanian salmon with slightly pickled vegetable, coriander sour cream, coconut milk pearls and lime-soy fluid, in which Agung successfully achieves finesse in something simple yet elegant. (kayuputirestaurant.com)

“Kayuputi is beachfront dining where taksu [the Balinese concept of charisma and artistic inspiration] proves soul, creativity, innovation and artistry of cuisine in every single dish. In every dish, I carefully combine the ingredients to ensure it speaks for itself without fusing and creating over-powered dishes. The word ‘compromise’ is not a word used in my cuisine, but ‘commitment’ is.”

Chef's Choice • Char Grilled Octopus • Black Angus Beef Fillet done medium rare • Nyegara-Gunung

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

FIRE at W Bali – Seminyak

The Chef’s Perspective

Director of Culinary ° Richard Bias °

CUBE ROLL GR ASS FED 300G

or the past five years, W Bali – Seminyak has set the trend in Bali’s hospitality scene with its conceptualised suites and villas, dining outlets and party destinations. Among these is FIRE, one of the establishment’s two iconic restaurants, which specialises in decadent selections of grilled premium meats. The moniker says it all, and not only about the sizzling griller in the kitchen, but also the vibrant design that is inspired by the Balinese Kecak dance, which revolves around fire. First-timers won’t be able to take their eyes off the restaurant’s pièce de résistance: the fiery chandelier made from Venetian glass. W Bali – Seminyak’s Director of Culinary Richard Bias is at the helm, offering discerning diners with hearty appetites the widest selection of up to 12 finest meats as the star of the show. Quality signatures like dry-aged Irish ribeye, Australian kiwami wagyu with a marble score of 9, prime grain-fed Black Angus beef, with cube roll grass-fed 300g steaks are waiting to be hand-picked and cooked to your liking. Not stopping there, with Richard’s knack for innovative dishes, guests can look forward to the four- or seven-course chef ’s tasting menu, comprising delicacies like the batik lobster wonton with oxtail, mushroom and red wine shallots and the duck cracker topped with foie gras, crispy confit and pancetta. FIRE’s Hawker House Sunday Brunch has already secured a loyal clientele with its Asian street food-style stations and favourite regional dishes enhanced to a new level. (wbaliseminyak.com)

“At FIRE our main focus is our large collection of beef – a range of steaks from wagyu to grass-fed organic. We even dryage in-house various cuts to get some unique tasting steak. Bali has such an abundance of great produce and we are working with several farmers to bring this to the table at FIRE and showcase our menus with modern presentations and a more interactive dining experience.”

Chef's Choice • Black Angus Steak Taco • Batik Lobster Wonton with Oxtail • Caramelised Pork Belly

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The Plantation Grill Seminyak at Double-Six Luxury Hotel – Seminyak

The Chef’s Perspective

Corporate Chef Double Six Properties ° Quirijn “Quib” Rademaker °

THE PLANTATION RIB EYE

renched in Roaring Twenties fabulousness is The Plantation Grill Seminyak, with a vaulted double-height ceiling and huge glass windows, stylish and swanky leather booths, marble finishes and art deco accents – making it an iconic restaurant. On one side, the floor-to-ceiling windows overlook the vast ocean, on another side is the billiard room that’s just perfect for pre-dinner cocktails, and to top it off is the elusive speakeasy-style Sling Bar upstairs. The magnificent design isn’t the only reason why The Plantation Grill Seminyak shines bright in the list, as the range of hearty grilled dishes plays a part too. Specialising in dryaged premium meats, the restaurant brings great expertise to the grill part of the moniker. In addition to the exclusively sourced and imported meats, the line-caught sustainable seafood is also to-die-for, cooked over house-custom grills. One of the stellar decadent delights at this dining destination is The Plantation Grill’s rib eye. With a marbling score of 4+ throughout the 250g cut, it has become one of the house’s signature steaks. Exclusively sourced from Australia, the meat is rich in flavour, requiring little seasoning. If diners want to add some depth, this dish is served with a peppercorn sauce on the side. (plantationgrillbali.com)

“Plantation Grill is a very sophisticated and visually rich place. And I love to balance that sophistication with as much of the classic feel and simplicity in the food we serve – all without compromising the taste and quality.”

Chef's Choice • Beef Tartare • The Plantation Rib Eye • 'New Old School' Bombe Alaska

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Salazon The Chef’s Perspective

Chef Paul Lewis ° °

BURNT PINEAPPLE

t’s not just the food that is superb at Salazon, the design is eye-catching and quirky, rustic yet elegant with incredible attention to detail from the chandeliers to the steak knives. With a strong focus on dry-aging meat – in house, of course – and cooking with wood fires, Chef Paul Lewis has created a hunger-inspiring menu. All the ingredients are fresh and everything is made on-site, from the charcuterie to the sourdough bread, vinegars, relishes, ice cream and pastries. While the chopped tuna, grilled tiger prawns and salt-baked fish are excellent, most diners head for the exquisite steaks. Unpretentious yet sophisticated, the Stockyard rib eye with burnt onion purée, grilled carrot, pickles and bone marrow and the harissa marinated lamb loin with mint and green chilli, pumpkin, courgette and raisins are heavenly. For something a little different, the chef ’s kitchen counter dining experience is a great way to dine, providing the chance to watch the chefs in action as they cook a signature menu just for you.

“We plan well ahead to dry-age our meats and fish for the ideal time, then take the process of wood fire to the next level, making it intrinsic to almost everything in the restaurant - even our cocktails have smoky tones.”

Chef's Choice • Dry-Aged Beef Tartare • Dry-Aged Stockyard Sirloin or Rib Eye • Burnt Pineapple

The cocktails are also excellent and the desserts are definitely worth saving room for, especially the burnt pineapple! (salazonbali.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

AZUL Beach Club The Chef’s Perspective

Executive Chef Arief Wicaksono ° °

SLOW COOKED PEKING DUCK LEG

mbodying the best qualities of Bali – particularly when it comes to the white sand beach and clear blue ocean – is AZUL Beach Club, standing pretty and iconic at Legian Beach. The three-storey bamboo structure was designed to seamlessly blend into the tropical neighbourhood, while still looking aesthetically magnificent. With local arts as the focal point, the interior highlights a classy and chic turquoise theme – reminiscent of the name that means a shade of blue.

“Azul Beach Club is a special venue because its three floors offer such a variety of experiences. To complement the beach club and set it apart from other beach clubs in Bali, I created a simple and casual dining menu utilising a very modern cooking method and only the best quality of locally sourced, organic ingredients that makes it suitable for relaxed but chic dining, day or night. I feel that beach clubs should be wellrounded – not only great cocktails, sunny pool and great music, the food must also be the star.”

More than a beach club, AZUL is an ultimate elite tropical destination, where you can find a noteworthy cocktail culture, elevated dining experience and, of course, the excellent beachfront ambience, with chill-out music by live bands or DJs. One of the most respected chefs on the island, Arief Wicaksono, leads the kitchen team with his meticulous crafts and skills, serving a wide range of dedicated lunch and dinner dishes. The lunch menu highlights fresh and lighter selections, including the raw/rare/ organic section, wood-fired pizzas, tapas options that highlight eclectic flavours and delicious burgers and tacos. Meanwhile the dinner menu sees hearty and scrumptious land and sea options. (azulbali.com)

Chef's Choice • Cajun Wagyu Marble Beef Kebab • Barramundi Fillet with Beetroot Purée • Chocolate Marquis

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Seasalt at Alila Seminyak

The Chef’s Perspective

Executive Chef ° Vivian Vitalis ° BEETROOT SABLE FISH

rawing inspiration from the breathtaking oceanfront location and the locally harvested sea salt – which is one of the excellent commodities in Bali, Seasalt brilliantly takes the wonders of the ocean and everything in it as its main idea, and from there innovatively creates a dining experience unlike any other.

At the helm is Chef Vivian Vitalis, who has a penchant for a healthier, down-to-earth lifestyle and making the most of locally sourced ingredients. He works his magic on the freshest and finest seafood that he sources from neighbouring fishermen and suppliers, adding a dash of a Japanese touch to create simple but creative dishes you won’t find anywhere else.

“I always go for simple, light and easy. But, when I’m creating something, I want the guest to feel and think, ‘Ah… what a meal’. It’s a memory to them.”

Chef's Choice

The signature culinary creation that has been the talk of the town is the sea salt-baked fish. The dish comes with a grand presentation and even tastier flavours to win over your palate. • Butterfish Don’t overlook the rest of the menu, as the other seafood-centric delicacies are simply • Tuna Tartare divine. The newly launched menu includes delicacies like beetroot sable fish, coral trout, • Wagyu Short Rib Idaho (red octopus), koji rump and all-dried koji beef. Also not to be missed at Seasalt is its Seafood Brunch every Sunday, comprising four hours of sea-themed delights, including The Oyster Man with his freshly shucked oysters. Another memorable and unique thing from Seasalt that adds depth to the dining experience is the signature Seasalt Ritual. You’ll be served a sandy beach-inspired centrepiece with shells and corals – a beautiful veneer concealing your pre-appetiser bites of seaweed and Japanese spinach-wrapped mackerel, butter and mayonnaise, served with sourdough. (seasaltseminyak.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

The Restaurant

he Restaurant at The Legian, Bali is elegant and classy while at the same time laid-back and comfortable. The fine dining restaurant overlooks the picturesque swimming pool and the vast ocean beyond. Any diner who has been to The Restaurant will definitely come back for more. Time out of number, the outstanding culinary team manages to expertly concoct Asian flavours with European concepts, resulting in a divine dining experience.

at The Legian, Bali

FRESH FISH YOUNG COCONUT

Local, organic and sustainable ingredients are paramount at The Restaurant. From the finest and freshest produce offered by Bali’s rich and exotic regions, the team crafts culinary magic using a combination of French and Southeast Asian techniques. No discerning diner should miss out on the exquisite dinner menu. With innovatively mouth-watering dishes like the scallops with smoked cashew cream, radish and dashi, or the slow-cooked and charcoal-grilled wagyu beef sirloin with organic roots, the fare here is something that you’ll always remember. (lhm-hotels.com)

Sanje Restaurant & Lounge at The Seminyak Beach Resort & Spa

n Bali’s happening neighbourhood of Seminyak, an idyllic setting of Seminyak Beach and the Indian Ocean provides a serene getaway from the hustle and bustle. Sanje Restaurant & Lounge at The Seminyak Beach Resort & Spa is just the perfect venue to enjoy that vista. The al fresco restaurant, with its whitewashed wood and azure textile accents, blends seamlessly with the natural surroundings, offering a comfortable oasis for diners who are looking for fresh Mediterranean fare, incorporated with local flavours and ingredients, while basking in the unmatched ambience. Staying true to the oceanfront setting, the menu boasts a wide array of delicious and healthy Mediterranean cuisine. The highlight at Sanje is its themed buffets, like the Fishermen’s Night, where diners can savour an impressive selection of seafood – cooked to order, in addition to the bountiful platter of oysters, prawns, calamari salads,

GRILLED BEEF TENDERLOIN WITH SOUR CHILLI DRESSING, MIXED MESCLUN SALAD AND AVOCADO

sushi, ceviche and more. On Balinese Night, Boost Bowls and Vegan Elegance, and light live acoustic music or traditional gamelan and fresh lunch selections. Completing the enhances the evening with mood music. dining experience at Sanje is the tropicsappropriate cocktail selections like the In addition to that, the all-day Sanje also potent mojito, or the coconut martini. offers healthy delights for breakfast like the (theseminyak.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Arwana at The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali

The Chef’s Perspective

Executive Chef ° I Made Putra ° ANGUS TENDERLOIN RENDANG

t Arwana restaurant, the flagship restaurant of The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali, diners are offered more than an array of delectable cuisine; they will also get an experience to remember. Named after one of Indonesia’s exotic fishes, one of the strong highlights at Arwana is its seafood dishes, with ingredients freshly sourced from the local market daily. The big picture, however, puts Balinese and Indonesian fare in the spotlight and elevates the cuisine with refined Western techniques. Arwana’s signature dining programme, the Fisherman’s Night Out, allows eager diners to bask in the tropically breezy evening air while enjoying various fresh barbeque selections, including seafood like prawns, lobsters and crabs, and premium meats and steaks. Of course, the fact that the restaurant is set just a few steps away from the silky white sand of Nusa Dua Beach lends a definite winning point. Amping up the journey is the Balinese Blessing Ceremony and Dinner package, where guests can watch a theatrical fire dance performance and experience Balinese blessing and prayer rituals before enjoying their scrumptious dinner.

“Hailing to its seaside setting, Arwana restaurant excels in expertly prepared seafood dishes, sourced fresh every morning. Crafted with passion, the menu prides itself in combining indigenous ingredients and refined Western cooking techniques with the steadfast aim that is to deliver elevated local cuisine without compensating the traditional flavors.”

Chef's Choice

• Tasmanian Salmon Helmed by the award-winning Balinese Executive Chef I Made Putra, the team at Arwana • Angus Tenderloin Rendang is ready to bring its most flawless service, including a great range of wines and cocktails • Black Linguini curated by the restaurant’s own professional sommelier. Also, not to be missed are Arwana’s Beachfront Afternoon Tea and Sunday Beach & BBQ Brunch, where every moment at the restaurant is an experience to remember. (arwanarestaurant.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

UNIQUE Rooftop Bar and Restaurant at RIMBA Jimbaran BALI by AYANA

exican food has never tasted better than in UNIQUE, which not only has a stellar food and drink menu, but also has a great rooftop location with elevated treetop views and a cooling sea breeze. An inviting central bar and the 25-m infinityedge pool are another attraction, making this a great venue to relax and eat with family and friends poolside, or dine more formally on the mezzanine floor.

TAMPIQUENA CON CHILAQUILES

The food is tasty and irresistible, ranging from tostados and roast ribs, enchiladas and tacos, to ceviche and churros. Fresh fruit margaritas, smooth tequilas, icy beers and signature hand-crafted cocktails add to the allure of UNIQUE’s sophisticated and carefree vibe, which also hosts fun pool parties and a great Mexican Sunday brunch. The unrivalled views across the Uluwatu hills to the ocean, international music and tempting menu make this a popular destination for Bali’s foodies. (rimbajimbaran.com)

Dava Steak & Seafood Restaurant at AYANA Resort and Spa, BALI

or excellent steak and seafood in a chic but relaxed five-star venue, Dava is the place to be. The evening starts in the Martini Bar with classic and gastronomic cocktails, then moves into the dining room, wine lounge or one of the private rooms for the innovative dishes on the dinner menu. A beef sommelier is on hand to help diners choose from the perfectly marbled, dry-aged, grainfed beef choices, while a salt sommelier offers premium salts from a cart. Classics include lobster bisque and shrimp cocktail served with whiskey cocktail sauce, quail egg and caviar. From the grill, temptations like 200-day aged Stockyard gold striploin, Australian lamb chops and Canadian lobster feature. Indulgent sides range from truffle mash potato to tempura onion rings. Dava’s house specialty is roasted boneless suckling pig with BBQ sauce served with an inventive Jung papaya salad. (ayanaresort.com) STEAK AND WHOLE LOBSTER AT DAVA BAR & GRILL

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Boneka at The St. Regis Bali Resort

The Chef’s Perspective

Director of Culinary ° Agung Ardiawan °

EGG NOUVELLE

he beautiful Boneka is a hugely popular restaurant with views across the greenery of The St. Regis Bali Resort. Open for breakfast, dinner and Sunday brunch, all the dishes are created from the very best local and international ingredients and the celebrated culinary team ensures that every meal at this airy and spacious venue is special. Perhaps most famed for the lavish breakfasts and Sunday brunches, both feature opulent buffets and generous additional gourmet treats from the chefs cooked à la minute and brought around the tables. Highlights of these meals include legends like the Boneka lobster omelette and the signature egg nouvelle filled with lobster ragout and egg, an extensive range of freshly shucked oysters, sashimi, smoked meat and fish, egg dishes, breads and home-made jams.

“Boneka redefines exquisite island dining with an innovative gastronomy combining a lavish artisanal buffet with premium à la minute delights in unprecedented style enhanced by the St. Regis bespoke service.”

Chef's Choice • House Smoked Tasmanian Salmon • Egg Nouvelle • Croissant French Toast

Dinners offer both a buffet filled with hand-crafted, grazing portions of delights such as wagyu beef and duck foie gras tortellini, as well as a delectable à la carte menu full of panAsian, international and local Indonesian favourites, such as succulent grilled Tasmanian salmon, river lobsters, Black Angus rib-eye steak and fried noodles. The drinks menu and wine list are extensive. (stregisbali.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

AYA Street

YA Street is a dining destination that truly embodies its hosting neighbourhood of Seminyak. Vibrant and buzzing, AYA Street is more than a restaurant, it’s also a street art gallery, boasting ultra hip and edgy street culture. Designed by Helen Milne, the place is filled with artworks by famous artists from London D*Face, the oh-so-elusive Banksy, Space Invader, Jan Kaleb and more, with a few photo-op corners. The conceptual menu is just as lively as the ambience, with Peruvian-Asian cuisine at the centre stage – comprising Nikkei (PeruvianJapanese) and chifa (Peruvian-Chinese) fare, the main aim of AYA Street is offering an outstanding fine-dining experience in a quirky and affordable fashion. The culinary team uses only the freshest, locally sourced ingredients, while still anchoring the flavours to indigenous Incan and Asian influences.

PR AWN CHUPE

leche de tigre, corn and coriander, and tuna Nikkei causa – Peruvian mashed potato with tuna tartare, wakame, tobiko, avocado and Creative highlights include the mixed ceviche wasabi mayo. In addition to the stellar food comprising calamari, prawns, octopus, rocoto menu, the drink selection is worth noting

– especially the cocktail section. Already a favourite among residents and tourists alike, AYA Street is definitely a must visit in your Bali bucket list. (ayastreet.com)

El Kabron

ne of Bali’s best established cliff clubs is El Kabron. Benefitting from an incredible view that is just perfect for Uluwatu’s spectacular sunsets, guests flock here to laze in the sun, sip on Champagne and take in the Indian Ocean view, as well as to dine on the excellent Spanish cuisine. The food at El Kabron showcases authentic, rustic flavours with tapas ranging from olives to gazpacho, Cantabrian anchovies to hummus and gorgeous salads. The onion confit baby octopus in smoked potato mousse is deservedly popular, as is the house-made chorizo sausage. Of particular note are the paellas; choose from traditional seafood with prawns, cuttlefish, clams, squid and mussels, or take the chicken, vegetarian or squid ink versions. All are excellent. Other main courses include pan-seared barramundi, sous-vide pork shoulder and Spanish-style Australian Black Angus striploin. The cocktail and wine lists are extensive, with a good range of gin and tonics, sangrias and other classics handcrafted for your pleasure. (elkabron.com)

PULPITOS ENCEBOLLADOS

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Kubu at Mandapa, a Ritz-Carlton Reserve

The Chef’s Perspective

Chef de Cuisine Bayu Retno Timur ° °

BOSTON LOBSTER

amed after the huts used by Balinese farmers to store rice after harvesting, Kubu pays homage to the farming tradition by taking its inspiration to a whole new level. The restaurant is designed as an iconic open-air bamboo structure, with nine private dining cocoons overlooking the soothingly flowing Ayung River – providing an unrivalled ambience and experience. Under the supervision and mentoring of Executive Chef Maurizio Bombini, Kubu’s Chef de Cuisine Bayu Retno Timur stands out in leading the team, highlighting only the best ingredients and sophisticatedly orchestrating the perfect combination of divine dishes and unforgettable experiences. Serving Mediterranean-European-inspired fare, diners can opt between the à la carte or amping it up a notch with the specially tailored degustation menus. To further witness and really appreciate the chef ’s technical skills, the degustation menus are the way to go – particularly crafted to suit each guest’s dietary needs and preferences. Discerning palates can look forward to signature dishes, like foie gras parfait with strawberry balsamic and hazelnut, Alaskan scallops with Jerusalem artichoke, black radish and kaffir lime juice, wagyu beef rib-eye with braised tongue, celeriac and truffle juice, and Boston lobster with Jerusalem artichoke and mandarin sabayon. Completing the memorable dining journey is Kubu’s beverage selection, featuring a comprehensive selection of fine wines, whiskeys and innovatively hand-crafted cocktails. (mandapareserve.com)

“It’s the whole experience that makes it different. From the moment you step into the bamboo cocoon, you will enjoy the majestic Ayung River just a few metres away from your table with its soothing sound of flowing water, the warm and genuine service from our team and of course the food itself – the highlight of your dinner. I highly recommend the degustation menu to fully experience our creative and natural take on contemporary Mediterranean-European cuisine.”

Chef's Choice • Tuna Crudo • Hokkaido Scallop • Boston Lobster Ravioli

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Merah Putih

he beautiful Merah Putih restaurant is a legend in Bali. Serving Indonesian fine dining and open for lunch and dinner, it is a vast, airy dining area with stone and wood wall panels, towering palm trees and white pillars leading to a vaulted ceiling. With both classic and inventive dishes on the à la carte menu, the food is celebrated for its authentic flavours, refined presentation and creativity. We recommend the spicy prawn rujak with green papaya, chilli and calamansi lime, and the Sumateran kalio lamb loin with rendang and burnt cabbage among many other dishes! The daily degustation menu, meanwhile, changes dependent entirely on what Chef Maxie finds at the market that day. A separate vegetarian menu is also available. The extensive drinks menu is backed by a large wine cellar, making this an even more enjoyable dining destination. (merahputihbali.com)

GURITA

Locavore

uisine with a cause might be the right way to describe Locavore. The brains behind the restaurant, prizewinning chefs Eelke Plasmeijer and Ray Adriansyah, have long been known for connecting local producers and discerning diners, by working closely with farmers, fishermen and food artisans in Indonesia. Aiming to support sustainability within the community, the brilliant duo pay attention

DADAP LEAVES

to the importance of reducing their carbon footprint and taking responsibility for the ingredients they use. Diners can expect locally produced vegetables and herbs, the best coffee beans from Kintamani, hand-crafted sea salt from north Bali, spices from the highlands and the freshest seafood from eastern Indonesia. In addition, the team makes sure the meat used in the kitchens comes from free range

stock, raised on wholesome natural foods and dispatched with respect. The best ingredients, combined with the refreshing talents of Eelke and Ray, resulting in delectable seasonal dishes – significantly relying on the freshest produce – give Locavore its well-deserved buzz. If you haven’t been to Locavore, you should, and remember reservations in advance are paramount. (locavore.co.id)

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Kaum at Potato Head Beach Club, Bali

The Chef’s Perspective

Executive Chef Wayan Kresnayasa ° ° “KAUM is different than any other restaurant. Our dishes originate from all over Indonesia, as do the art and textiles in our dining room, which paired together express the diversity and richness of the country. We serve our food in the traditional family sharing style and our restaurant has long communal tables so friends and families can eat together. For me, personally, cooking at KAUM means I get to introduce my tribe, my culture, my heart to the rest of the world.” NASI LIWET, BABI GEN YOL, SIMPING SAMBAL TANGKIL & GULAI NANGK A MUDA

aum is a complete celebration of the rich culinary culture and traditions found in Indonesia, from the long communal dining table to the Torajan tribal motifs on the walls and the food and drinks on the menu. The Kaum team spent months travelling off the beaten track around Indonesia’s islands to uncover iconic dishes, ingredients and original cooking techniques to ensure that their offerings in Jakarta, Bali and Hong Kong would be authentic. Guests can choose to indulge their palates on dishes from one end of Indonesia to the other at individual tables indoors, on the outdoor terrace or at the communal table. Temptations include satays, grilled fish and chicken cooked in myriad ways with a plethora of spices, sambals and marinades. We love the smoked chilli fried rice, braised jackfruit, curried prawn tails and Acehnese chicken! (kaum.com)

Chef's Choice • • • •

Gohu Ikan Tuna Babi Genyol Ikan Bakar Barramundi Bobor Kelor

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Cuca at Jimbaran, Bali

CRISPY FRIED CHICKEN

uca is renowned for its inventive and delicious tapas, deserts and cocktails created through the skill, imagination and passion of Chef Kevin Cherkas, utilising entirely local ingredients. Offering the choice of the Chef Tasting Meal multi-course extravaganza, as well as an à la carte menu and separate vegetarian and kids’ menus, you can call in to this spacious restaurant whatever your mood. Take a seat in the cool dining area, at the bar overlooking the busy open kitchen, by the cocktail bar or out in the spacious garden and take your pick of the creative concoctions. Dishes include Hot Potatoes with a rich keluak sauce, Ricotta Gnocchi with roasted watermelon and sun-dried tomato pesto and the famed Snow White with its frozen yoghurt, poached strawberries and mint dust. The cocktails are just as original. Go once and you’re sure to be back! (cucaflavor.com)

Sarong Restaurant

ward-winning Sarong Restaurant is renowned for serving fine Southeast Asian cuisine bursting with rich, authentic flavours and innovate dishes inspired by the region. Chef Will Meyrick travels the region searching out traditional cooking methods and local ingredients grown with ecologically sound farming to promote rural communities and culinary traditions. The dinner-only venue is spacious and airy with seating arranged under two traditional high-ceilinged pavilions with soft lighting from chandeliers, gauze and carved wood dividers, comfortable seating, fresh flowers and a cool evening breeze presenting an elegant tropical ambience. Vegetarian, gluten-free and kids’ options are available on request. We recommend the soft-shell crab, slow roast pulled lamb shoulder, saag curry with crumbled burrata and spinach cream, Sri Lankan apple eggplant curry with ginger and snapper coconut ceviche – again, among many others! Don’t forget to add a creative cocktail, like the Lychee Banshee or the Prohibition Ice Tea. (sarongbali.com) WOOD ROASTED SPICED OCTOPUS WITH PALM HEART PICKLED CUCUMBER - BITTER GOURD SALAD

EXQUISITE TASTE'S 50 BEST RESTAURANTS BALI

Kuu at Maya Sanur Resort & Spa

The Chef’s Perspective

Executive Chef ° Agus Mariyono ° “Our menu at Kuu accentuates the clean flavours of authentic Japanese cuisine together with artful plating techniques for a sensory dining experience.”

TORI JIBUNI FUU

ans of good-quality, simple, modern Japanese food know that Kuu is a great place to indulge their desire for the authentic flavours of perfectly cooked udon, zingy pickles and other typical izakaya-style fare.

Located street-side at Maya Sanur Resort & Spa, the quirky origami-inspired white decor with its red highlights is home to a selection of popular Japanese dishes, such as yakitori, salmon and chicken teriyaki, donburi, as well as a fine selection of sashimi and creative sushi. Popular for both lunch and dinner, the miso ramen is tasty with just the right amount of umami, while the sesame-scented tofu and takoyaki make great light bites.

Chef's Choice • Sashimi Platter • KUU Maki • Beef Teriyaki

There are plenty of sakes and sake cocktails on the drinks menu, along with a range of other refreshing beverages. For an indulgence, try the island-inspired Vanilla Basil mocktail or a yuzu margarita, or take the green tea option for a more traditional accompaniment. Kuu offers both air-conditioned comfort with its indoor seating and people-watching cooled by Sanur’s sea breeze from its outdoor terrace. (mayaresorts.com)

EXQUISITE TASTE'S 50 BEST RESTAURANTS SINGAPORE

Waku Ghin at Marina Bay Sands

ne of the most critically acclaimed restaurants in Singapore, Waku Ghin, the two Michelin-starred Tetsuya Wakuda-helmed restaurant, can be found in The Shoppes at Marina Bay Sands level 2. What Chef Tetsuya presents is not just exceptional food served in a stylish and elegant setting, he offers guests a memorable and exquisite personal dining experience as they indulge in the 10-course degustation menu. The design draws on the colour Ghin, meaning silver, a theme that runs throughout the intimate bar space, the three private rooms and the main dining room. Each private room is helmed by a personal chef serving dishes like wagyu with wasabi and citrus soy and Tetsuya signatures such as marinated botan shrimp with sea urchin and caviar. After the main event join the main dining room for desserts and coffee and a dose of the iconic Singapore skyline. (marinabaysands.com)

WAKU GHIN ROASTED SCAMPI SEASONED WITH TEA

Odette

oused within the National Gallery Singapore, Odette is a timeless fine-dining destination helmed by the acclaimed French Chef Julien Royer and inspired by his grandmother, Odette. When Chef Julien left Jaan in 2015 to forge his own way, the city’s gourmands expected nothing short of excellence and he didn’t disappoint with Odette earning two Michelin stars in its first year of operation. Designed by Sacha Leong of Universal Design Studio, the art filled interior reflects the chef ’s culinary approach and integrity with soft colours and décor that is elegant and respectful of the historic and iconic building in which it is housed. The discovery of exquisite wines, paired with exceptional modern French cuisine guided by Chef Julien’s regard for seasonality, terroir and artisanal produce, is one of life’s greatest pleasures. (odetteresaurant.com)

LANDES FOIE GR AS

EXQUISITE TASTE'S 50 BEST RESTAURANTS SINGAPORE

Joël Robuchon Restaurant at Resorts World Sentosa, Singapore

The Chef’s Perspective

Chef de Cuisine Kim Joinié-Maurin ° °

IMPERIAL CAVIAR AND KING CR AB REFRESHED WITH CRUSTACEAN JELLY AND LIGHT CAULIFLOWER CREAM

ingapore’s only three Michelin-star restaurant, Joël Robuchon Restaurant is a sophisticated venue with exquisite decor, a stellar wine list of over 1,000 premium labels, impeccable service and sublime food. The dining room is elegant while retaining a warm character with a stunning grand chandelier providing sparkling light that glitters over the glass and tableware. Perfect for sophisticated palates, an evening in Joël Robuchon Restaurant tantalises all the senses. The haute cuisine is seasonally inspired and spans the French classics with artful presentation, dramatic flair and subtle touches, while the degustation menu is famed as one of the best in the culinary world. The spring menu celebrates ingredients like asparagus and baby vegetables and has beautiful dishes like Pan-Seared Langoustine with zucchini and almonds refreshed with mint and White Asparagus and Sea Urchin served with warm mousseline sauce. The bread and dessert trolleys are almost overwhelming in their beauty, variety and quality. Whatever the occasion, a chic evening meal at Joël Robuchon Restaurant is certain to be superb. (rwsentosa.com)

“Our team is dedicated to upholding Mr. Robuchon’s principles for perfection and adhering to his exacting culinary standards, which made him a legend in French gastronomy. We showcase his signature creations, as well as seasonal dishes inspired by Southeast Asian ingredients and culture."

Chef's Choice • Beef Châteaubriand and Foie Gras "Rossini" Style • Roasted Lobster with Sea Salt Butter, Lobster Cappuccino and Condiments • Sologne Imperial Caviar on Asparagus and Tomato Jelly with Curcuma and Lemon Olive Oil

EXQUISITE TASTE'S 50 BEST RESTAURANTS SINGAPORE

Summer Palace at Regent Singapore, A Four Seasons Hotel

estled in the elegant and sophisticated Regent Singapore, Summer Palace is the hotel’s one Michelinstar Chinese restaurant renowned for both Executive Chef Liu Ching Hai’s classic Cantonese dishes and an extensive selection of dim sum by specialist Chef Leong Kwok Sing. Using only the freshest high quality seasonal produce chefs Liu and Leong present guests with an array of artistic, authentic yet innovative dishes. The à la carte menu is complemented by the weekend brunch, plus set lunch and dinner options and the chef ’s new taster menus. The traditionally styled interior is elegant and lavishly furnished with some exceptional Chinese artwork and antiques creating a rich and regal ambience. With two private dining rooms for up to 12 and 50 guests, Summer Palace is an ideal venue for private events, banquets or an intimate dinner. (regenthotels.com)

SUPERIOR BIRD'S NEST WITH LOBSTER

Cheek by Jowl

n the heart of Singapore’s business district, the charming and deceptively spacious Michelinstarred Cheek by Jowl on Boon Tat Street offers an enticing range contemporary Australian dishes created by Chef Rishi Naleendra, who presents diners with an original and innovative menu. Filled with multi-cultural tastes and textures there is a choice of set and tasting menus, snacks and innovative à la carte dishes like the roasted quail with chestnut mushroom and mint supported by a very impressive wine list that features a collection of organic and biodynamic wines. In addition to the wine list there’s a collection of beers, non-alcoholic drinks and some ingenious Australian-inspired bottled cocktails too, like the Wattleseed Negroni, a blend of Sipsmith London Dry Gin, Cocchi Vermouth Di Torino, Campari and Wattleseed. (cheekbyjowl.com.sg) ROASTED QUAIL - CHESTNUT - MUSHROOM - MINT

EXQUISITE TASTE'S 50 BEST RESTAURANTS HONG KONG

RHODA at Sai Ying Pun, Hong Kong

The Chef’s Perspective

SEAFOOD CASSEROLE

amily dining is all about sharing and sharing is a core value at RHODA, the classy Joyce Wang-designed restaurant helmed by Chef Nate Green that can be found on the ground floor of The Upton in Sai Ying Pun.

The menu at RHODA changes daily to ensure not only variety but that the dishes include the freshest seasonal produce carefully selected for quality, colour and taste. Naturally there are regular non-seasonal and processed food dishes liked the whole baked camembert and lotus root chips served with chicken liver cream to share and enjoy tapas style. But for the main event – the seafood, poultry, meats, salads and vegetables, it’s what Nate can get his hands on and grill.

Chef Nate Green ° ° “As a child surrounded by hearty family cooking, kitchen work was a big part of my upbringing and life. Here at RHODA we cook modern comfort food that is designed to share and created to evoke those memories. Expect simple but delicious dishes.”

With set and à la carte lunch and dinner menus the choice is always impressive and includes a hearty selection of bigger sharing platters, vegetarian dishes and classic desserts. For lovers of fresh seafood there’s a huge casserole crammed with freshly caught clams, squid, shrimps from the local seas and Canadian lobster, add a couple of side orders and this will feed four. For the meat lovers try the charcoal-grilled 45-day aged Ranger Valley wagyu or the Brink’s Farm free-range chicken served with spring onion and ginger dressing. • Wick’s Manor Rillette with Rhoda Chutney The charcoal grilling Nate is famed for imparts a distinct smokiness, a theme that is at the • Smoked Eggplant with Fourme D’ambert, heart of the stunning interior design. Building on Nate’s personality Wang has designed a Walnut, Salted Pear and Honey remarkable and unique celebration of his life and cooking style. • Slow Cooked Octopus with Cucumber, Mint and Pickled Shallots The design is theatrical and quite imposing with acid burnt and smoked materials. Guests • Vanilla Cheesecake with enter RHODA, which incidentally is named after Nate’s grandmother, through oversized Yorkshire Rhubarb industrial doors and directly into the main dining room. (rhoda.hk)

Chef's Choice

EXQUISITE TASTE'S 50 BEST RESTAURANTS HONG KONG

Gaddi’s at The Peninsula Hong Kong

ne of the city’s finest restaurants, Gaddi’s at The Peninsula Hong Kong, has been wooing distinguished diners since 1953; its success down to sheer elegance, impeccable service and a continuous line of exceptional executive chefs. The current incumbent is Xavier Boyer who previously led Joël Robuchon's Michelin-starred operations in London and New York and the three-Michelin star Le Cinq in Paris. The design evokes memories of the hotel’s original neo-classical architecture with panelled walls and crystal chandeliers, while the menu is a modern interpretation of the French classics with delights like lobster in jelly with marjoram heirloom tomatoes, lightly-smoked and roasted royal French pigeon on a bed of rainbow chard and wagyu beef sirloin baked in an herbed-horseradish salt pastry crust served with seared celeriac gratin and black truffle. (hongkong.peninsula.com)

MARINATED GOOSE LIVER TERRINE WITH A VARIATION OF CHERRIES

8½ Otto e Mezzo – Bombana at Sai Ying Pun, Hong Kong

olding court at his three Michelin-starred flagship restaurant 8½ Otto e Mezzo – Bombana located in Landmark Alexandra, “The King of White Truffles” Italian owner-chef Umberto Bombana wows gourmands with stunningly presented dishes like fassone veal tenderloin with braised celery, winter black truffle, truffle jus and whipped potato, and desserts such as vanilla ice cream with candied chestnut, caramelised hazelnut and slivers of delicate white truffle, where the focus is all about authentic flavours and mouth-watering tastes. Located on the second floor of Landmark Alexandra and complemented by a magnificent wine cellar and faultless service, the spacious main dining room accommodates 55 guests while the two private dining rooms seat 12 in absolute comfort. For pre or post-dining drinks, there’s a very stylish cocktail bar and lounge. (ottoemezzobombana.com)

BABY LAMB FROM THE PYRÉNÉES, AROMATIC HERBS, BLACK OLIVE, BARLEY AND VEGETABLES

EXQUISITE TASTE'S 50 BEST RESTAURANTS HONG KONG

T’ang Court at The Langham, Hong Kong

he impressive T’ang Court is considered to be the ultimate Hong Kong Cantonese dining experience. Located in Tsim Sha Tsui, Kowloon, on the first and second floors of The Langham, Hong Kong, it stands as one of only four Cantonese restaurants in the world to receive three Michelin stars; an outstanding achievement built on a blend of flawless service, imperial ambience and of course the majestic selection of delicately presented dim sum and Cantonese fine-dining dishes. Whether it’s a gathering in one of the plush private rooms or a romantic crisp white tableclothed tête-à-tête, T'ang Court offers guests an extravagant Cantonese dining experience and one made even better by the restaurant’s collection of premium wines and spirits and old-world charm. (langhamhotels.com) STEAMED SHRIMP AND BAMBOO CHARCOAL DUMPLING TOPPED WITH SLICED LOBSTER AND BLACK TRUFFLE

Bread Street Kitchen & Bar

ordon Ramsay, one of the world’s most renowned chefs opened his casual dining Bread Street Kitchen & Bar in Hong Kong back in 2014. Building on the success of its London namesake, Bread Street serves up a similar British-European menu. Created using imported British artisanal products and the very best ingredients from Australasia, choose dishes from the à la carte, set lunch or the fabulous weekend brunch menus. The weekend brunch includes the signature Roast with the Most, served with unlimited Yorkshire puddings and vegetables. Located in the heart of Central, Bread Street Kitchen & Bar is a bustling space with a design blending the best of vintage and contemporary styles. The bar offers a wide selection wines, spirits and non-alcoholic beverages along with a range of classic and fun cocktails. (gordonramsayrestaurants.com) BABY LAMB FROM PYRÉNÉES, AROMATIC HERBS, BLACK OLIVE, BARLEY AND VEGETABLES

ADVERTORIAL AQUA REFLECTIONS

A Passion for

PURE PERFECTION

MATAMBRE A LA PLANCHA

Atico by Javanegra has gone from strength to strength since its inception in early 2017, garnering critical acclaim for its uncompromising standards in quality Spanish food.

– By Steven Jauw Waludin

ocated on the rooftop level of the vibrant Menara BTPN, Atico by Javanegra is a favourite amongst executives and the city’s gourmands alike. The restaurant’s culinary offerings are elegant and perfectly executed, focusing on the quality of ingredients and the perfection of their execution. Guests can expect the authentic Spanish taste – garlicky with plenty of olive oil without overpowering the natural flavours and freshness of the ingredients. Similarly AQUA Reflections mineral water focuses on the quality of its spring water. Each bottle of AQUA Reflections mineral water is meticulously sourced from the purest natural springs. Guests can enjoy the natural and refreshing water, which is packed with beneficial essential minerals. Atico by Javanegra is a favourite spot for executives to unwind with a cup of cortado – the Spanish people’s take on the everpopular café latte. Each cup of cortado is prepared by the restaurant’s skilful baristas with the espresso shot made with the finest AQUA Reflections mineral water. With a selection of homemade cheesecakes to accompany the caffeine jag, it is easy to see why the restaurant is packed between meals. Guests are encouraged to start off their meal with jamon iberico bellota. Possibly one of Spain’s most famous exports, jamon

SEX Y BEACH BY ATICO

iberico is unlike any other ham one will ever try. The salty, flavoursome slices of umami goodness are perfect for sharing, though one can easily savour a whole generous serving by oneself. For tapas, one can’t go wrong

with patatas bravas, a Spanish classic found in all manner of varieties across the country. Crisp potato cubes are fried to perfection and served with a spicy and zesty chilli and tomato-based sauce. For mains, nothing less than the signature of Spain will do – paella marinara. Succulent, perfectly cooked whole prawns and seafood sit atop a bed of flavoursome cast-iron cooked saffron rice. The perfect meal warrants the perfect drink to accompany it. With bold, zestytasting dishes, the natural pairing with a meal at Atico is a bottle of ice-cold AQUA Reflections mineral water. AQUA Reflections mineral water’s clean and crisp taste serves as the perfect palate cleanser, and enhances the natural flavours of the gourmet Spanish creations. If one is so inclined, an AQUA Reflections sparkling water with a slice of lemon serves as the perfect closer to a wonderful meal. (SehatAQUA.com)

ADVERTORIAL AQUA REFLECTIONS

T he Spring Freshness J

Djoeragan Resto & Lounge offers the local flavours of Bogor paired with the freshness of AQUA Reflections mineral water. – By Runi Indrani

ust a short drive outside Jakarta is Bogor, a city filled with delicious culinary delights. Amid the vibrant gastronomic scene, Djoeragan Resto & Lounge at The 101 Bogor Suryakancana offers an elevated journey of authentic and refined Indonesian cuisine. The ambience is breezy with the fresh air of Bogor, and also charming with the combination of Dutch colonial and Peranakan cultures in the design. The menu covers quite a range, with both local and international dishes, however it’s important to point out that the Indonesian fare is simply divine and not to be missed. While in Bogor, it’s only natural to opt for something that is truly local, and the soto kuning khas Bogor is the perfect choice. The soup is rich with the thick meat broth comprising Indonesia’s signature herbs and spices and tender diced meat – something hearty to complement the cool Bogor air. Of course, the fusion menu at Djoeragan Resto & Lounge is also noteworthy, with delicacies like the salmon sambal matah with butter rice – a scrumptious combo of western and Asian flavours. These two are just the tip of the iceberg of the delightful array on offer here. Making a perfect match for these dishes is AQUA Reflections Sparkling Water. The purity level and the refreshing fizz of this beverage are just right to wash down the potent flavours and wrap up the dining experience nicely. For something on the sweeter side, Djoeragan Resto & Lounge’s mocktail selection is filled with refreshing fruity drinks. Hujan Terus – literally meaning it’s always raining, reflecting the climate of the city – is a concoction of strawberry, pineapple and lychee, meanwhile the Sabrina comprises dragon fruit, lime, pineapple juice and coconut milk. Topped with pure AQUA Reflections Still Water, the mocktails highlight the unique flavours of each ingredient. To sum up, whenever a short break from the hustle and bustle of Jakarta is needed, Djoeragan Resto & Lounge is a great destination to visit. (SehatAQUA.com) (phm-hotels.com)

SOTO KUNING KHAS BOGOR

GOURMET | Jakarta

The Flavours OF NUSANTARA For a one-stop dining destination where you can get the highlights of vibrant Indonesian cuisine, look no farther than NSNTR. – By Runi Indrani

TAPE BAK AR SAUS K AR AMEL BANDUNG

SNTR stands for Nusantara, which is Indonesian for archipelago, and the name pretty much reflects the authentic delicacies on offer at the restaurant. Ensconced on the eighth floor of Mercure Jakarta Pantai Indah Kapuk, the refined Indonesian restaurant boasts elevated views of the thriving neighbourhood of Pantai Indah Kapuk. The feast for the eyes doesn’t stop there,

as NSNTR is home to cool, contemporary designs and noteworthy artworks – including a pair of paintings by famed Indonesian artist Eddie Hara. The restaurant gives out a hip vibe and also a homey ambience, starting from the laidback bar, to the unique semi-private dining booths. NSNTR’s bar is nestled a few steps away from the swimming pool, making the whole atmosphere even more alluring and

enchanting. With a capacity of 130 guests, the restaurant is a perfect dining destination for some quality time with family, friends or loved ones, or even a business lunch meeting with professionals. Helmed by Executive Chef Agus Stiono, NSNTR delivers the highlights of the rich and eclectic Indonesian cuisine. The menu consists of regional delicacies from Aceh and Minang to Jakarta and Makassar, and

the flavours are kept as authentic as possible, served with a modern presentation. To whet the appetite, small bites like gadogado from Jakarta, batagor ikan sambal kacang from Bandung or lumpia goreng ayam udang from Semarang are some of the great options you can choose. Pile up the carbs with the rice and noodle selections, with a special nod to the scrumptious nasi goreng rempah.

matah, sate maranggi, tongseng kambing muda, ayam goreng daun jeruk from Aceh, ikan gurame madu and more. In addition, hearty soups like the iga sapi kuah asam are truly Indonesian comfort food, perfect for all kinds of mood.

The protein section is a parade of flavours, with culinary stars like iga bakar sambal

As any Indonesian restaurant should be, NSNTR offers sambal. Not just one or two, but seven kinds of sambal â&#x20AC;&#x201C; from sambal matah, sambal terasi and sambal lado ijo, to sambal rias, the unique sambal tempoyak with fermented durian, sambal mangga and sambal goang. Top all of those off with some

AGUS STIONO

NASI GORENG MINANG

steamed rice, some Indonesian-style savoury crackers like rempeyek kacang, emping or kerupuk udang, and youâ&#x20AC;&#x2122;re good to go to the true Indonesian culinary journey. Last but not least, the dessert selection at NSNTR stays true to the Indonesian theme. The tape bakar saus caramel, pisang mas goreng madu and mangga santan pudding are always reliable, but those who like durian, an acquired taste, should try the es cendol durian and durian pancake. (mercure-jakarta-pantaiindahkapuk.com)

Iga Sapi Kuah Asam

Semarang-style Sour Beef Rib Soup

INGREDIENTS • • • • • •

½kg beef ribs with bone 1.5l water 2tbsp cooking oil 100g bilimbi or belimbing wuluh 100g string beans 50g carrots

PASTE • 1tbsp sweet soy sauce • 2 bay leaves • ½tsp ground pepper • 3 large green chillies, sliced

• • • • • •

10 large red padi chillies, sliced 3 shallots 2 cloves garlic 3 candlenuts 1 segment of galangal, thinly sliced salt

2. Ground shallot, garlic, candlenut, galangal and salt. Heat oil in the frying pan and fry the paste until fragrant. 3. Transfer the cooked paste into the soup pot with boiling water. Add in the bilimbi, sweet soy sauce, bay leaves, pepper, green chilli, red chilli and cook METHOD until boiling. Add salt to taste. 4. Add in the beef ribs and carrot. Cover 1. Place the chopped beef ribs in a large pot, and simmer over low heat until the and fill with enough water to cover. Bring vegetables are tender. to a boil, and cook until the meat is tender. 5. Serve while hot, garnish with Add water if the meat is not tender. Strain crispy shallots. and rinse the beef from water.

GOURMET | Jakarta

TRADITIONAL

with a Twist

TRUFFLE GYUDON

With authentic Japanese flavours, modern techniques and unrivalled ambience, OKU is the ultimate dining destination.

ny foodie with a passionate penchant for Japanese food will not want to miss out on OKU. Ensconced in one wing of the opulent Hotel Indonesia Kempinski Jakarta, the restaurant reflects the class and

â&#x20AC;&#x201C; By Runi Indrani

sophistication found in the hosting hotel. To be more specific, stepping into OKU transports guests to a traditional Japanese Zen garden, but with a refined, more polished modern touch.

With two private rooms and three charming semi-private rooms overlooking the bonsai garden, the restaurant oozes tranquillity while at the same time being in the thick of things. Add to that the bar near the entrance â&#x20AC;&#x201C; a great spot to sip on pre-dinner

premium whisky or sake, and you get a enjoy a gastronomic event to remember. The perfect combination of a business and leisure Okukase menu relies on the freshest catch dining destination. of the day, so it changes frequently – perfect for diners with a sense of adventure. Speaking of perfect combinations, here at OKU, the flavours are authentic Japanese, Some of the seasonal highlights of the but enhanced with modern presentation and Okukase menu include watarigani, a classic techniques – combining the best of both chawan mushi or Japanese egg custard worlds. Pilot-turned-chef Kazumasa Yazawa enhanced with blue swimmer and douman – known as Chef Kaz – is at the helm, and crab meats. Another exquisite delicacy is he has brought his cooking philosophy, the sea urchin toast, served with abalone on which treats all the products and ingredients with the utmost respect.

a mother of pearl shell, and the Hokkaido scallops served with white miso gratin and ikura are simply divine. In addition, OKU offers its refined bento menu that comes in three options, all curated by Chef Kaz. Comprising the highlights of OKU's menu, the bento is a great option for business meetings, parties or even a quick lunch. (kempinski.com)

“In Japanese culture, we believe that we take the spirit and soul from the ingredients’ origins and use them to replenish ourselves, so we honour and give thanks to the organisms that originally housed those spirits,” he waxed poetic. “Cooking should not be a random mix of tastes, it should reveal the life story of what you eat.” The menu at OKU offers quite a range of Japanese delicacies, from the sushi and sashimi selections – made of the freshest seafood, to rice or udon bowl selections and Japanese hot pots. Chef Kaz and his team aim to use only the best quality ingredients, evident from dishes like the Houba Wagyu, comprising highestmarbled A5 Hokkaido sirloin, macadamia nuts and black garlic miso. If you’re overwhelmed by the menu and find it hard to choose, let the chef do it for you. Take up OKU’s Okukase offer – a clever wordplay on omakase or the chef ’s pick, and AJITAMA

GOURMET | Jakarta

The True

INDONESIAN DELICACY

AYAM DHARMAWANGSA

Experience true Indonesian flavours in a Javanese-influenced ambience in Plataran Dharmawangsa.

s a part of the renowned and much-loved Plataran Indonesia, Plataran Dharmawangsa has all the qualities associated with the hosting group. The restaurant offers authentic Indonesian flavours served in a refined presentation, while spoiling its guests with a charming retro ambience of Indonesia back in the day. Located in one of the most exclusive areas of Jakarta, Plataran Dharmawangsa has become a favourite with the city’s crème

– By Runi Indrani

de la crème, and it’s not hard to see why. Drawing inspiration from a traditional Javanese royal family compound, the restaurant boasts four dining and function rooms that have been meticulously designed as a feast for the eyes.

interior. The third room is Kenanga, which is also housed under a glass roof, only more intimate. These three rooms are adjacent to each other, perfect for a big function. Last but not least is the Kantil room, in a separate authentic Javanese Limasan house.

The main dining room is Sedap Malam, located within an authentic 150-year-old Joglo house, ensconced between two glass rooms, Melati and Kenanga. The Melati is an air-conditioned room with a transparent glass roof that blends the greenery outside with the

Surrounded by lush greenery and shady trees, it’s not surprising to see how Plataran Dharmawangsa has charmed its way into the hearts of discerning diners from Jakarta or even outside of town. Fully equipped with international hotel and resort standard

facilities and unrivalled service, the restaurant isnâ&#x20AC;&#x2122;t only a dining destination, but also a go-to function venue. With Plataran's skilled food and beverage team, Plataran Dharmawangsa serves Indonesian and Asian culinary favourites that have gained well-deserved recognition. The use of fresh premium ingredients and a strict no-MSG policy contribute to the undeniable quality of the food here. Recommended dishes include dendeng batokok, ayam dharmawangsa, gurame mangga and more. Not shying away from showcasing Indonesian culinary delights, the elaborate menu even serves local favourites that are probably not familiar to visitors, like gepuk karuhun, iga asam sunti and mihun rebon udang. As an Indonesian restaurant should do, Plataran Dharmawangsa offers a complete selection of sambal. The beverage section of the menu is just as elaborate as the food, but while there are your usual favourites like squash, shakes and smoothies, the refreshing traditional drinks are not to be missed. Opt from the homemade kunyit asem, es campur, es sirsak kelapa or es kopyor duren to sate your thirst and entice your appetite, or order something heartier like the sekoteng or wedang jahe. Plataran Dharmawangsa is a culturally elegant Indonesian dining destination in Jakarta, especially if youâ&#x20AC;&#x2122;re looking for an authentic Indonesian dining experience of rich, vibrant flavours and warm hospitality. (plataran.com)

DENDENG BATOKOK

GOURMET | Jakarta

OCTOPUS

HONOURING THE

Artisans

A veritable feast of innovative dishes that honour farmers and food artisans while tempting every gourmand presented in a warm and elegant setting.

t PASOLA, the international all-day restaurant at The RitzCarlton Jakarta, Pacific Place, in the heart of Jakarta’s most prestigious business district, the wonders of Indonesia’s rich farming bounty are turned

100

– By Amanda O'Connor

into delectable culinary creations to tempt all palates. The inspiration behind the dishes at PASOLA is Indonesia’s unmatchable variety of local ingredients and its

multitude of herbs and spices, from the delicate spiciness of torch ginger to fragrant pandan leaves and beyond, as well as the dizzying array of local dishes found from one end of the archipelago to the other. The name is derived from a

Sumbanese ceremony expressing gratitude for the harvest and the talented chefs have applied their vast expertise in cuisines from across the world and applied them to create a menu that truly honours Indonesia’s local farmers and food artisans. The exquisite grazing portions on the lunch and dinner buffets are regularly refreshed under the eagle eye of Executive Chef Sean Macdougall to maintain their freshness and are as much a feast for the eyes as they are for the taste buds. Surprises abound with the use of local ingredients providing an imaginative twist – think purple potatoes alongside barley in a green bean salad, cashew balsamic dressing on beetroot and feta cheese tart, barramundi curried and served in martabak or grilled with a dabudabu sauce, lobster spring rolls, rendang arancini and prawn tempura in a black sesame batter, while for dessert the rich Bali chocolate ganache with torch ginger infuse and the klapertaart éclairs cannot be beaten.

carte menu and Sunday brunch. The brunch is enlivened with live music and additional culinary treats especially crafted by the chefs. Three private dining rooms add to PASOLA’s attractiveness for social engagements, including business meetings

and private gatherings, while the lounge and bar are ideal for light meals, daytime drinks, evening cocktails and cigars. The bartenders also uphold the respect for local ingredients with creations such as the refreshing signature P-AN D-AN. (ritzcarlton.com)

The 60-seat restaurant benefits from large windows overlooking the city and décor that continues the nature and harvest theme with lotus leaf motifs and rustic earthenware, while still retaining that unmistakable RitzCarlton elegance. Open for breakfast, lunch and dinner, it also serves an excellent à la P-AN D-AN

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GOURMET | Bali

The Beauty of Excellence

Sake no Hana serves heavenly dishes in a venue that celebrates food at its freshest and most succulent. – By Amanda O'Connor

he recent opening of Sake no Hana, perched above the first OMNIA day club on the cliffs of Bali’s Uluwatu, has raised the bar for Japanese dining on the island. Eagerly awaited thanks to its highly esteemed flagship restaurant in London’s Mayfair and its impeccable pedigree as part of the renowned Hakkasan Group, Sake no Hana lives up to expectations.

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While not typically Japanese in design, Sake no Hana still showcases an understated elegance, simple geometric wood designs, a love of natural tones and respect for nature. The walls are dark-wood lattice that allow the ocean breeze to gently cool the spacious venue while providing sweeping panoramic views across the sparkling cerulean vista. Nestled in nature, the structure blends seamlessly with its surroundings.

The Japanese respect for simplicity, clean tastes and purity are surprisingly difficult to achieve at the luxury end of the spectrum, but Sake no Hana oozes the philosophy of shun – that fleeting moment of perfection when things are at their peak, be it a cherry blossom or the perfectly mixed cocktail. Talking of cocktails, while perusing the extremely tempting food menu, ask the

Australian wagyu rib eye tataki served with sesame dressing is the meaty equivalent and is just as pleasing. The lobster salad boasts tender sous-vide lobster and yuzu sansho dressing over green leaves, while the tempura is light, crispy and utterly luscious. Popular main courses include char-grilled Alaskan crab with spicy tobiko sauce, Japanese Wagyu sumiyaki beef with garlic ponzu sauce and the utterly divine Chilean sea bass with Champagne yuzu sauce. This meaty white fish has been marinated for three days in saikyo miso before being grilled in a josper oven, then dressed in a very light Champagne miso sauce. Firm, tender and moist, it flakes with a fork and has deep, delicate flavours that subtly play over your taste buds.

mixologists to make you a drink; we strongly recommend the signature Pandan Lychee Martini! Perfectly balanced, the flavours are layered to highlight first the delightful acidity of yuzu, followed by a hint of sweet lychee and ending with the delicate fragrance of pandan. Reflecting the global influences seen in Sake no Hana’s menus, this unique marriage of ingredients has been crafted to create a moment of bliss with each sip, regardless of how ephemeral that moment is.

Dishes that enchanted us include the hamachi namawasabi, or thinly sliced yellowtail sashimi with truffle black pepper ponzu, a dreamy combination of earthy truffle aroma, deep tones of fermented soy sauce and fiery wasabi with melt in the mouth tuna with soft aromas and bittersweet flavours. The marble 5

Surprisingly for a Japanese restaurant, the desserts are plentiful and exciting. Try the Toro Matcha with its contrasting flavours and textures with its dark cherry, lychee and matcha, or for chocoholics the white chocolate Bamboo with mandarin and sesame mousse are worthy ends to the feast. All the food can be paired with the extensive choice of sakes and wines. Just ask the sommelier for his advice! (sakenohana.com)

A more full-bodied choice is the team’s Uluwatu Classic, which offers drama as the Jim Beam bourbon, brem, martini and bitters are infused with balian coffee wood smoke at the table then served over ice. The food menu at Sake no Hana is divided into sections with bento boxes, small eats, salads, main courses, sushi and sashimi, and signature menus to satisfy all appetites. Exquisitely plated and crafted to delight the taste buds, whatever your choice, you can’t go wrong. Designing the menus, Sake no Hana’s Head Chef Hideki Hiwatashi has taken into account local palates and subtly adjusted seasonings and flavours to suit Bali’s diners. With his Japanese training, current work in London and international travels, his dishes constantly evolve to reflect the way the natural environment and people’s demands are changing. While the menus are entirely Japanese, there are nods to other cuisines and ingredients throughout. SPICY TAR ABAGANI HOBAYAKI - © MARTIN WESTLAKE

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Hamachi Namawasabi

INGREDIENTS: • 80g fresh hamachi yellowtail tuna • 4g fresh wasabi paste • 20ml truffle black pepper ponzu dressing • Edible flowers or micro-cress for garnish METHOD:

2. Arrange the slices on a serving plate. 3. Place a small dot of wasabi paste in the centre of each slice. 4. Garnish each section with small edible flowers or micro-cress, according to personal preference. 5. Gently pour over the dressing when ready to eat.

1. Cut the tuna into eight thin slices, paying Truffle Black Pepper Ponzu Dressing careful attention to ensure that each one • 1g truffle paste is of equal width, ideally around 2mm. • ½g freshly ground black pepper

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• 8ml soy sauce • 5ml Mirin • 5ml freshly squeezed lemon juice METHOD: 1. Combine all of the dressing ingredients in a bowl and whisk with a fork until evenly mixed. Place in a small pouring jug and set aside.

CHEF HIDEKI’S STAR CHEF TIPS:

CHEF HIDEKI’S SAKE PAIRING: 4

I would have this with a cup of cold Daiginjo sake. I like Higan sake from the Niigata prefecture.

1. You really need to invest in a sashimi knife for this dish. Aritsugu is my favourite brand, while an alternative brand to seek out would be Sakai Ichimonji. 2. While this sounds very simple, it is essential, key in fact, to remember to make sure your knife is extremely sharp. 3. The next thing is very fresh fish. Choose a fish that has clear eyes with scales that are sparkling and glittering. If you get the chance to touch the fish, check inside the gills and do not buy it if they

look black or brown. Inside the gills will be bright red in a really fresh fish. 4. When presenting the dish, make sure that it is in the middle of the dish and always has a topping of micro herb or sprouts or edible flower. This is the embodiment of shun, which is the moment of perfection in Japanese culture when everything is at its best. 5. Fresh wasabi also makes a big difference to the taste of this dish, but if you can’t get hold of it, you can substitute fresh white horseradish.

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GOURMET | Singapore

MEATY PERFECTION

FILET MIGNON

A classic, family-run New York steakhouse serving sublime steaks and a hearty selection of dishes ideal for lunch or dinner. – By Amanda O’Connor

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iners with carnivorous tendencies should head over to Wolfgang’s Steakhouse by Wolfgang Zwiener at the Intercontinental Singapore Robertson Quay. This family-run New York City-style steakhouse serves diners perfectly prepared beef char-broiled to perfection, piping hot with a caramelised crust on the outside and melt-in-the-mouth tender meat on the inside. Wolfgang believes in aging the meat in the traditional manner, hence its 28-day period of dry-aging in the proprietary designed aging room, which results in meat that is naturally tender with a deep, concentrated flavour profile. While the steaks are beyond words, it’s not just meat at Wolfgang’s Steakhouse; starters include tuna tartar, crab cakes and oysters, as well as sizzling extra-thick bacon. The porterhouse steak for two, three or four rules the mains, but the jumbo lobster and grilled salmon are also wildly popular. Sides, desserts and an outstanding and extensive selection of fine wines, spirits, cocktails and non-alcoholic drinks round off the meal perfectly. We recommend perhaps starting with a Wolfgang Sling of Bombay Sapphire gin, Kirschwasser, Dom Benedict, fresh lemon juice and sparkling water to excite the palate and get your taste buds ready for the sensations coming their way. Alongside the grand menu are menus for happy hour, lunch and dessert, so even if the thought of a nice juicy steak with all the trimmings is a bit overwhelming, there is sure to be something that tempts your taste buds. Whether it’s a plate of oysters and a glass of fizz, some sliders and a beer, a plate of cheese and fruit with a nice heavy red wine, or an apple strudel and a liqueur, you are welcome at Wolfgang’s Steakhouse.

TUNA STEAK

This family-run restaurant was started by father-son duo Wolfgang and Peter Zwiener, along with several associates, more than 13 years ago. Their combined passion for quality steak and flawless service has resulted in what has now become a globally renowned steakhouse with branches around the world. The restaurant has a very traditional feeling with its solid walnut floors, wood panelling, wine and spirit bottles lining the walls, deep leather banquettes and soft amber uplighting. Seating is also available at the bar for lighter meals or in a private room for more intimate events. (wolfgangssteakhouse.sg) WOLFGANG AND PETER ZWIENER

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GOURMET | Hong Kong

CREATIVE AND AUTHENTIC

Nikkei Cuisine

HOT PR AWN CEVICHE

Where punchy Peruvian flavours and Japanese style are combined to perfection. â&#x20AC;&#x201C; By Christian Galbraith

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iscover an impressive and original cocktail menu and perhaps the finest Nikkei cuisine this side of the Pacific at the stylish izakaya-esque TokyoLima on Lyndhurst Terrace in Central, Hong Kong. It might seem like a contradiction to suggest fusion dishes can be authentic, but Nikkei cuisine is rightfully recognised as culinary style in its own right. Nikkei (the name traditionally used for Japanese people living away from Japan) was born in 1889 when thousands of railroad workers settled in Peru and, like many migrant workers, were faced with a huge dietary challenge. The response was to combine typically clean Japanese preparation and presentation with punchy Peruvian flavours thus creating new but recognisable dishes based on the

NIKKEI MUSSELS

ARTURO MELENDEZ & TEAM

ingredients at hand. Today Peru has the largest Japanese community outside of Japan and over time as more Japanese corporations and immigrants have settled there Nikkei cuisine has bloomed and is now gaining global popularity. Neither elegant Japanese nor rustic Peruvian in style, TokyoLima has a relaxed atmosphere with rich teal walls, wooden tables and an eclectic mix of comfortable chairs and sofa-style bench seats. The accents follow the earthy tones of the décor with vintage sepia photographs, vintage wall plates and bespoke brass magnifying overhead lighting. The menu is seasonal and divided into sections of small plates, raw and seared, sushi, sticks, and mains of seafood and meats. The drinks menu features a host of wines, spirits, beers and sake along with

some inspiring seasonal cocktails like the Encontrar Los Huevos De Pascuas, the Easter Cocktail, served in a faux bird’s nest and adorned with edible flowers. From the small plates section choose from options like La Causa, chef ’s traditional Peruvian terrine with layers of beetroot and potato mash, prawn tartar, garlic mayo and charred avocado topped off with a crispy tempura prawn or the delicious Nikkei mussels. From the raw and seared selection try the Yellowtail Tiradito – raw yellowtail cooked in citrus and juice served with passion fruit, tobiko and crisped sweet potato or the Oyster Trio. From the meat and fish section the Beef Tataki is terrific with lightly seared beef smothered in yuzu and ponzu sauce, or perhaps the Hot Prawn Ceviche will take your eye; as beautiful as it is delicious.

For something a little lighter there’s a selection of sticks, such as the Chicken Yakatori, high-quality sushi and rice dishes like the beautifully presented Sakura maki or the vegetarian futomaki rolls. For those with a sweet tooth our favourite dessert is simple but rich oye papi. Chocolate ice cream and a brownie topped with caramelised almonds – perfection! For first-time Nikkei diners it’s worth noting that whilst many of the dishes created by acclaimed Peruvian Chef Arturo Melendez will appear with names familiar to regular patrons of Japanese restaurants, be prepared for a totally new and highly recommended taste experience. Recognising this the knowledgeable staff are eager to explain dishes and make recommendations. (tokyolima.hk)

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CULINARY JOURNEY

A TASTY TRIP in Thailand

LE NORMANDIE MANDARIN ORIENTAL, BANGKOK

Stroll around Bangkok to discover Michelin Guide-worthy dining destinations.

he world’s most sought-after and esteemed hotel and restaurant reference guide, the Michelin Guide, has been making foodies’ heads turn in Asia the last couple of years by launching the Michelin Guide in Japan, China, Korea, Singapore and Hong Kong. Just late last year, the Michelin Guide in collaboration with the Tourism Authority of Thailand (TAT) launched the Bangkok edition of the coveted guide – further establishing the city as one of the most popular destinations in the world.

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– By Runi Indrani

The guide’s most prestigious accolades, the Michelin Stars, have been awarded to a number of renowned - and foodies’ favourite - restaurants in the city. The internationally recognised Indian restaurant Gaggan, the French dining destination Le Normandie and innovative European restaurant Mezzaluna have been honoured with the two-star Michelin accolade. While outlets like the much-talked about bo.lan, Thai-flavoured Saneh Jaan and Chim by Siam Wisdom and the famed L’Atelier de Joël Robuchon have received one-star recognition.

The true culinary gems, however, are often found not at the swankiest fine-dining restaurants with silver spoons, but at the unassumingly quaint food stalls spread around the ever-vibrant Bangkok. A great example for this is the one Michelin-starred Jay Fai, a favourite among locals and tourists alike. The first thing that will grab your attention is the namesake owner/cook working her magic in front of a large, sizzling wok, wearing goggles. Supinya Junsuta – better known

as Jay Fai – has been doing what she does best for decades: continuing what her father created and whipping up the most famous crab omelette in the region. The line is quite long, but the juiciness of the fresh crab meat entwined in the chunky omelette is definitely worth the wait. Also noteworthy are those places that have received Michelin’s The Plate and Bib Gourmand badges. The Plate is given to restaurants in which the Michelin inspector discovered quality food, while the Bib Gourmand is reserved for destinations with exceptionally good food at moderate prices. And Bangkok is just filled with The Plate and Bib Gourmand culinary stars.

APPETISER PLATTER AT RUEN MALIK A

Chinese food and seafood enthusiasts should head to The Plate recipient Somboon Seafood at Surawong and try the winning dish of fried curry crab. The rich and thick sauce complements the succulent crab meat well. No cutlery is needed, because you’re guaranteed to lick your fingers clean by the end of the evening. Another The Plate star is Guay Jub Mr. Joe, where regular diners usually start with the crispy pork and hearty dim sum selection, before ordering the main attraction. Guay jub is a rice noodle soup, savoury with a pepper broth and pork innards, which, yes, we admit is not for the squeamish, but it really is tasty and worth the try.

L'A TELIER DE JOËL ROBUCHON

On the Bib Gourmand front, Nai Mong Hoi Thod is another blink-and-miss outlet in the middle of the always-busy Chinatown. A little family of husband, wife and child is behind the counter. The kid is taking the orders, the guy is at the cashier and the wife is constantly making the most desired dish here: a delicious crispy omelette topped with wok-fried juicy oysters. To go on a true Thai dining experience, Bib Gourmand Ruen Malika is one stellar destination. The venue is a 200-year-old traditional Thailand-style teak house, with local touches and accents in the interior, and the staff wear exquisite Thai costumes. The dishes are authentic Thai flavours, served royalty-style, fit for a king.

SUPANNIGA EATING ROOM AT THA TIAN

All of the aforementioned culinary goodness is just the tip of the delicious iceberg, so check out the website for the complete Michelin Guide Bangkok edition lists, and book a flight to the lively city now. (wisatathailand.com) (guide.michelin.com) 111

EXQUISITE DESSERT

Traditional Indulgence

AFTERNOON TEA

With stunning waterfront views over Marina Bay and an elegant afternoon tea, The Landing Point is a sophisticated choice.

he Fullerton Bay Hotel Singapore is an exquisitely beautiful venue that celebrates Singapore’s history, entwining stories of the past with contemporary splendour. Located on the site where sea passengers and immigrants used to land in Singapore, various spots around the hotel incorporate original historical features in new resplendence. Of the many dining delights at The Fullerton Bay Hotel is Afternoon Tea at The Landing Point. This traditional repast has been updated and elevated, with a touch

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– By Amanda O’Connor of Singaporean influence in the sweet and savoury nibbles while retaining classics like cucumber sandwiches and English scones with clotted cream.

elegant glass lamps and modern chandeliers provide additional light, making it an ideal gathering place for the sophisticated chic to catch up and relax.

With gorgeous views across the waterfront from the long windows, a spacious outdoor terrace and plenty of seating around the majestic 13m long bar and on comfortable sofas, guests enjoy the ambience as much as the food and drinks.

Those partaking in the Afternoon Tea may choose from an extensive selection of TWG teas and infusions and coffees, which are refilled during the meal. For an additional charge, sparkling and other wines, cocktails, spirits and juices are also available.

The Landing Point has stunning flooring consisting of bespoke marble mosaics, while

The dazzling array of sweet and savoury nibbles is served on a stylish three-tier stand

and includes a range of open and closed finger sandwiches, wraps and tarts alongside delicate pastries, sweet macarons and madeleines. While the exact composition of the food can change, you can always ask for more of the ones you particularly like. Without doubt, the salted caramel tarts are a favourite with their rich chocolate pastry case, dark chocolate custard and caramel filling with a sprinkling of sea salt. The lemon tart is equally popular for its rich curd with a super citrusy bite. A savoury temptation is the Boston lobster cornet Ă lâ&#x20AC;&#x2122;Oriental with luscious, succulent bites of lobster in a crispy cone with hints of black sesame. The creamy duck rillette is also good, sometimes served in a crepe and other times in a sesame bun, while the smoked duck in a capsicum wrap is also tempting. Other delights include pistachio puffs, fruit cake, tiny quiche and smoked salmon mille-feuille with caviar, as well as the warm scones with clotted cream and berry jam. Afternoon Tea at The Landing Point is popular, so a reservation is advised. On weekdays you can indulge from 3pm to 5.30pm, while on weekends there are two seatings, from 12pm to 2pm and 3pm to 5pm. (fullertonhotels.com)

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AFTER DINNER NIGHTLIFE

BEST NIGHTLIFE DESTINATION S IN ASIA

En Vie Lounge

RUM N GUN

ot long open, En Vie Lounge has breathed new life into Bali’s nightlife scene with performance art, music, technology and fashion converging uniquely to create Bali’s most exciting entertainment experience. A sophisticated and stylish venue, it offers upbeat music, live DJs

and local and international artists under a stunning full-ceiling 3D video screen that can be personalised to perfectly match any occasion. The excellent bar is staffed with skilled bartenders who serve top-shelf spirits, perfectly mixed cocktails and a wide range of Champagnes. The vaulted ceiling, lavishly comfortable seating and mezzanine-floor

VIP rooms are eye-catching and stylish, making this an ideal destination for the party crowd. It also lends itself to stunning private events and classy corporate dos. Beloved by the island’s dance crowd, En Vie Lounge is open Wednesday to Sunday from 7pm until 2am. (envie-lounge.com)

CÉ LA VI

omprising a restaurant, skybar and club lounge, CÉ LA VI is a household name in the nightspot business, not only in Singapore, but also Bangkok, Hong Kong and Saint Tropez. Making the most of the al fresco area of CÉ LA VI Restaurant, the SkyBar boasts a 360 degree unobstructed view of the uber modern city of Singapore. Being on the top of the world in famed Marina Bay Sands, the ambience at CÉ LA VI Singapore is simply perfect for an evening of delicate cocktails and scrumptious bites. Offering a magnificent array of international classic cocktails and CÉ LA VI’s own signature libations – created to suit the Asian climate and to highlight local flavours, there’s never a downtime at this happening nightlife destination. Speaking of which, parties and events at CÉ LA VI Club Lounge are some of the best in town, with the greatest DJs in Singapore regularly spinning the night out. (celavi.com) SIGNATURE COCKTAILS

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No Más

few years ago, trying to find nightlife happening in Bali’s Zen-like neighbourhood of Ubud was like trying to find a needle in a haystack. These days, Ubud has started to embrace the after-dark festivities in the form of popular bars and haunts. One of the most sought-after among the selected few is No Más, a rustically whimsical watering hole that promises a fun kind of rowdiness amidst Ubud’s tranquillity. No Más offers a wide array of beverages, varying from the usual beer, wine and spirit selections, to cheeky cocktails to match the ambience. While in Ubud, do what Ubudians do and try one of the 7 Chakra

Cocktails and see if you can get your chakras balanced – or the opposite. In all seriousness, the Balian Brew comprising vodka, gin, Cointreau, rum, ginger liqueur, pineapple juice, chilli and lemongrass is the kick you need to get the evening going. In addition, No Más also serves light bites to accompany the wild night out and the

NO MÁS SHOTS

potent tipples. Choose from the cauliflower tempura with hummus and lime, poutine with cheese and gravy chips, pork sliders, Ubud Fried Chicken, buenas nachos, margarita pizza and more. Regular clients love the Royal Rockwell, a burger with double patties, bacon, fries, 1,000 Bali dressing, pickle and cheese.

Of course no night haunt would be complete without a decent tune to go with it. No Más usually sees Latin band Siji Band playing on Mondays, Tuesdays and Fridays, rock ’n roll band Jack ‘N Roll on Wednesdays and Thursdays, a live DJ set on Saturdays and Sundays. (nomasubud.com)

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Smoke & Mirrors

hen you’re in a blitzing and happening city like Singapore, you don’t want to miss basking in the magnificent skyline and vibrant atmosphere, and Smoke & Mirrors is the best spot to do that. The bar is nestled on the rooftop of the historic National Gallery Singapore, showing off the glorious vista of Marina Bay, making it the “it” nightlife destination in town. An attention-grabbing sculptural bar is the centrepiece of Smoke & Mirrors, evoking ooh!s and ah!s from guests entering before they settle into the intimate seating. With a warm palette of wood and copper tones, the bar promises discretion and an evening of enchantment. At the helm is Head Bartender Yugnes Susela, armed with a progressive cocktail programme, in addition to the meticulously curated spirits, draft beers and more signature cocktails that will have you talking about them for weeks. Top it off with the impeccable service, and you’ll have the evening of your life at Smoke & Mirrors. (smokeandmirrors.com.sg)

YUGNES SUSELA

OZONE

t’s hard to compete with OZONE at The Ritz-Carlton, Hong Kong. The rooftop sky bar sets the bar high – quite literally – by being the highest bar in the world. Located on the 118th floor – yes, you read that right – of the swanky hotel, the bar really puts its name in context. Designed by famed Tokyo-based interior designer Masamichi Katayama, OZONE boasts avant-garde design, with edgy lines and shapes, bringing the urban nightlife scene to another level – pun intended. The more casual terrace looks dashing, providing an al fresco alternative, complete with the jaw-dropping scenery of the city and Victoria Harbour from an elevated point of view. The look and ambience of OZONE aren’t the only things to look forward to, as the bar serves an array of signature cocktails, Spanish tapas and Japanese specialties, topped with curated beats from the DJ.

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The fun at OZONE doesn’t stop when the sun is up, because it also offers a decadent

Sunday brunch to savour. (ritzcarlton.com)

WooBar

et poolside and overlooking the world-famous Seminyak Beach, WooBar is W Bali’s iconic bar and is regarded as one of the most glamorous places on the island to tuck into your comfort food and tapas, sip on an expertly crafted cocktail or just dance the sultry Balinese night away.

Open from 10am and with a host of comfortable seating and loungers, WooBar offers the choice of three distinctive levels. The rooftop deck is the perfect place to relax and people watch throughout the day or enjoy the cooling breeze and stars with a glass of bubbly or cocktail in hand at night. The ground level features the

main bar, alfresco lounge and sunset deck, whilst below is the tropical nightclub where rotating resident international DJs pump out tunes deep into the night. (wretreatbali.com)

Sling Bar

estled on the mezzanine level of The Plantation Grill, the Sling Bar at Double-Six Luxury Hotel is arguably Bali’s most glitzy and intimate after-dinner destination. A sophisticated and seductive late night boudoir, the drinks focus is on Prohibition-era cocktails, premium dark spirits, fine wines and delicious canapés. Enter from above or below via the spiral staircase and discover a moody bar influenced by spirit of the Great Gatsby. Relaxed and yet effervescent, it’s the perfect place to kick back in style and immerse yourself in a cocktail list that features over 20 exceptional martinis crafted beautifully using premium spirits. For groups who want more intimacy the luxurious private room offers a fully serviced late night experience. (plantationgrillbali.com)

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SUNDOWN SOIRÉE

GLASS ROOFTOP & LOUNGE

midst Jakarta’s glitzy and very vibrant after-dark scene, the relatively young GLASS ROOFTOP & LOUNGE has opened its doors to offer an intimate, yet lively watering hole in the happening Senopati area. Wedged between the ever-evolving Sudirman Central Business District (SCBD) and the exclusive residential area of Gunawarman, GLASS ROOFTOP & LOUNGE has become a go-to drinking and dancing destination, especially for young

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executives looking for a way to unwind after a and a complete array of single malts, the bar busy day at work or during weekends. can convert any non-whisky drinker into one. That said, if you insist you’re not a whisky Living up to its name, GLASS ROOFTOP fan, the bar also offers other libations – from & LOUNGE features a glass roof and spirits like tequila, vodka and cognac, to walls, providing unrivalled city views to its selections of wine, beer and cocktails. clientele. Imagine getting mesmerised by the twinkling lights of Jakarta’s skyline, while To get the night going, GLASS enjoying a glass of single malt of your choice. ROOFTOP & LOUNGE proudly presents live band and DJ performances with Speaking of which, GLASS ROOFTOP different themes every night. All in all, this & LOUNGE is a whisky bar, first and bar is not your usual old-fashioned whisky foremost. With an impressive selection of bar, it’s hip, young and fresh, with selections whiskies from various brands and countries, worth noting.

MO Bar

O Bar at Mandarin Oriental, Jakarta has been around for decades, it was an outstanding nightlife hangout back then, and it still is to this day. Its undeniable popularity is a credit to the bar’s sophistication and elegance. The fashionable vibe at MO Bar attracts Jakarta’s chicest crowd, night in, night out, making it a nice oasis to recharge after a long day in the super busy town. Choose your throne from the sleek bar, the sophisticated lounge with plush armchairs and comfortable sofas, or the

window-facing tables – where you can gaze at the spectacular and iconic Hotel Indonesia roundabout while enjoying the intoxicating tipples on offer and MO Bar’s own jazz band. Led by a team of creative mixologists, you can opt from MO Bar’s signature cocktail collections, MO Signature, Twisted Classics and The Curious Bartender. Up the ante a notch by taking up the bar’s MO Bar Combo offer, where you can enjoy a complimentary second serving on selected menu items, daily from 5pm to 8pm. (mandarinoriental.com)

MIRROR Lounge and Club

MO NEGRONI

ince opening way back in 2014 the sensational and sophisticated MIRROR Lounge and Club has been one of the most popular and talked about clubs in Bali and, set behind GARDIN Bistro & Patisserie in Petitenget, first-time visitors to this fabulously quirky club quickly discover why. With a hint of New York’s famous Limelight Club, and influenced by gothic architecture, MIRROR is a lavish glassroofed monument of stained glass windows, arches and stone sculptures. For VIP guests there are serviced tables and sofas set around the dance floor and VVIP sofas on the exclusive mezzanine level. MIRROR attracts some of the world’s finest DJs who pump it out to the backdrop of one of the best light displays in Southeast Asia. Open Wednesday to Saturday, 11pm to 5am, MIRROR is perhaps Bali’s ultimate latenight party and club experience. (mirror.id)

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EXQUISITE WINE PAIRING

TWO RIVERS, THE QUINTESSENTIAL MARLBOROUGH WINERY The Marlborough region is New Zealand’s most prolific and famous wine-producing region. A beautiful and sparsely populated area located in the northeast of the glacial South Island, its wines have gained a reputation for being amongst the best in the world as wine-makers exploit the varied terroir and ideal climatic conditions.

he contrast between hot sunny days and cool nights helps vintners extend the ripening period like nowhere else on earth. The result is in an expression of varietals that, when coupled with the natural passion and technical savvy of New Zealand’s vintners, gives wine drinkers of the world an opportunity to explore some exceptional and unique wines. The majority of Marlborough’s extensive plantings are in the Wairau and Awatere valleys and it is here, betwixt these fabled rivers, where David Clouston, founder and winemaker of Two Rivers, spent his youth and today plies his trade. The Wairau and Awatere valleys offer an incredible variety of soil, altitude and

– By Christian Galbraith topography that in turn leads to unique micro-climates, each producing subtle variations of varietal expression.

The naming of the Two Rivers range hints further at the driving philosophy and respect for the land with names such as Convergence Sauvignon Blanc With five generations of Wairau and Awatere – a convergence of flavours harvested at farming behind him, David’s Two Rivers optimum ripeness, and Tributary Pinot philosophy is that as farmers and vintners Noir, a delightful unfined and unfiltered they are not separate from the land but in a wine crafted from hand-harvested and relationship with it, a relationship that is based gently de-stemmed grapes that undergo on respect and built upon sustainable practices. partial wild fermentation and aging in 25% new and 75% seasoned French barrels for David adopts a small-is-beautiful approach, 11 months. meaning a tendency to use low-yield and high-quality grapes blended to create three For those unfamiliar with Marlborough wine brands: Two Rivers the most premium; wines, Two Rivers is an excellent In The House for a range of lighter, easyintroduction whilst for Marlborough lovers to-drink wines targeted at bars, hotels and the range offers something for everyone clubs selling wine by the glass; while in the with wines for the casual drinker, as well as middle is Black Cottage, a range made to those seeking finesse and elegance. enjoy with good food and fabulous friends. (tworivers.co.nz)

DAVE CLOUSTON ROSÉ

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TWO RIVERS: CONVERGENCE SAUVIGNON BLANC

Three not to miss

selected by Jason Yank, Two Rivers Commercial Director BLACK COTTAGE: PINOT NOIR A versatile medium purple-red Pinot Noir with strawberry, plum and wild thyme notes. The medium-bodied palate is soft and supple with sweet strawberry, raspberry, cherry and just a hint of dried herbs that add depth and lingers nicely. This easy-todrink Pinot is approachably soft and subtle in texture and offers a bright fruit-filled finish. Enjoy as a social drink or paired with salmon, grilled meat and roast duck.

TWO RIVERS: CONVERGENCE SAUVIGNON BLANC

IN THE HOUSE WINES: IN THE PINK

A convergence of flavours from five separate vineyards, the grapes were gently pressed and fermented at cool temperatures in stainless steel to maximise fruit purity and character before being aged on fine lees for three months, adding texture, complexity and increased mouth-feel. Bright straw with green hues, an abundance of crushed fresh herbs and tomato leaf aromas that mingle with subtle notes of gooseberry, fennel and nettle. The fleshy yet lively palate has a lovely creamy texture and a bright juicy finish. Pair with Pacific or Asian fare.

The In The House range is Two Rivers wine by the glass collection; reasonably priced and good quality wines crafted to be just as home by the beach, in a bar or as a light refreshing drink with dinner. In the Pink is the perfect embodiment of that concept and is becoming the house rosĂŠ of choice for many of the hippest bars and hotels. Refined and elegant, itâ&#x20AC;&#x2122;s an easy-todrink, delicately hued dry wine with juicy watermelon and refreshing lemon sorbet flavours leading to fresh, crunchy acidity; enjoy anytime, anywhere.

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EXQUISITE COCKTAILS

Tito’s Handmade Vodka The discerning bartenders’ vodka of choice

erve Tito’s Handmade Vodka neat at room temperature or over ice, with a quality mixer and a twist of lime or use it as the core component of a vodka-based cocktail. The story of this wonderful American micro-distillery is one of personal financial risk, endeavour and a near obsessive commitment to crafting an affordable premium vodka. Founded in 1996 in

– By Christian Galbraith Austin, Texas by Bert “Tito” Beveridge, Tito’s Handmade Vodka is America’s original craft vodka, and for many bartenders throughout the States and for those in the know elsewhere, its clean taste, subtle flavours and ease of infusion make it the vodka of choice. In the early 1990s Tito was working in the mortgage business but had also been creating homemade flavoured vodka as gifts

for friends. The mortgage market changed and Tito, being widely recognised as the vodka guy, dreamt of stepping out of the shadows and so with no chance of finance because of the Texas laws on distilling (there had never been a legal still in Texas prior to Tito’s) and a high risk of never obtaining a permit, he used his life savings and went on to max out credit cards to the tune of USD88,000 to build the original one-room distillery shack.

INFUSED FLAVOURS

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Working day and night, it was here where Tito perfected his corn-based recipe using the same pot still method employed to craft fine single malt whiskey and the very best cognacs. The pot still method is slower and more labour-intensive but the result Tito achieved was far smoother and flavoursome than its peers, which is one reason why bartenders and vodka aficionados love it. Back in the 1990s the World Wide Web was in its infancy so Tito scoured libraries for books on distilling and pored over endless old still photos from the Prohibition era. The amassed information and knowledge he used to design and build the equipment and process; adapting, refining and perfecting to suit his desired goal of a clean tasting, reasonably priced premium vodka. BERT “TITO” BEVERIDGE

The first batches were made and sold to local outlets and friends. “I’d go out and make it and sell it and come back and make some more and, you know, I was sleeping next to the still and just kind of boot-strapped it up,” he says. It may have continued like this but his big break came with the unsolicited invitation to join the prestigious World Spirits Competition. “I was fixing the boiler so I just sent a couple of bottles and we ended up getting the double gold medal, the unanimous judge’s choice.” Since then the award-winning gluten-free corn-based vodka has grown in stature and popularity. But despite incredible growth, the approach and driving principles have remained the same and Tito continues to batch-produce high quality vodka with the same artisanal commitment. (titosvodka.com)

Tito’s flavour enhances both classic and the neo-craft cocktails so popular with the best bartenders; here’s a couple of very simple recipes for your bartender or to mix at home.

TITO’S ALL-TIME FAVOURITE

TITO’S AMERICAN MULE

INGREDIENTS:

INGREDIENTS

• 1.5oz Tito’s Handmade Vodka • 4oz sparkling mineral water • Slice of orange and lime

• • • •

METHOD: 1. Simply combine Tito’s Handmade Vodka and the mineral water in a chilled lowball glass, top with ice, stir and garnish with slices of fresh orange and lemon.

1.5oz Tito’s Handmade Vodka 0.5oz fresh squeezed lime juice 3oz ginger beer Lime wedge

METHOD 1. Fill a chilled copper mug or lowball glass with crushed ice. Add Tito’s Handmade Vodka , lime juice and ginger beer, stir and garnish with a lime wedge.

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