Exquisite Taste / March-May 2020 by EXQUISITE MEDIA

Divine Desserts THE SWEETEST DELIGHTS IN THE REGION

UP CLOSE & PERSONAL WITH LORENZO SOLLECITO // JANICE WONG // ERIC COCOLLOS // ALBERT ADRIÃ&#x20AC;

EVERY SUNDAY | 11AM - 3PM Non-alcohol Package

available packages

IDR 599,000++ / person Alcohol Package

IDR 999,000++ • • • •

/ person

Complimentary access to La Villa Des Enfants Kids Club Complimentary for kids under 12 years old Complimentary access to the pool 20% discount on all SoSPA treatments

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

www.sijinbali.com +62 812 3871 3964 bookings@sijinbali.com Jl. Lebak Sari No.18, Seminyak - Bali 80361

PUBLISHER’S NOTE

Life is Sweet

elcome to Exquisite Taste’s first edition of 2020 and join us as we brighten the start of the decade by roaming the region indulging in life’s sweetness, from the Divine Desserts in our Cover theme to some outstanding new whisky collections from Johnnie Walker Black and Macallan, and a collection of highly notable restaurants in our Gourmet reviews. We are blessed to have so much choice in dining and drinking venues these days and have indulged our palates with choices as diverse as plant-based Indonesian food at Potato Head’s Tanaman, underwater bistronomy at the exceptional Koral at The Apurva Kempinski Bali, as well as superbly crafted and presented meals at Hong Kong’s Duck & Waffle and Singapore’s Kin and Mott 32. In Indonesia, female emancipation is celebrated on 21 April with Kartini Day, so we talked to three impressive Indonesian lady chefs about how Kartini inspired them, as well as their hopes and advice for young women today. On the theme of exploring chefs’ inspirations, we also chatted to Lorenzo Sollecito, Janice Wong, Eric Cocollos and Albert Adrià about their passion for cooking.

Fired up by the extraordinary talent for cakes and pastries exhibited by three of these chefs, we roamed the region searching out Divine Desserts for you to sample. Read our reviews in the Cover theme, with each venue’s top three listed for you, and you’ll know exactly where to go for an exquisite sweet indulgence. Stay up to date with our wonderful magazines, which are available in print, on our websites and on your mobile device through our easy-to-use apps. Visit www.exquisite-taste-magazine.com or download the Exquisite Taste app from the Apple Store or Google Play. We’ll see you in June with more delectable gourmet living.

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

Team Page

CEO & 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 Rizky Catur Adityo Christian Galbraith

ADVERTISING ENQUIRIES Email : sales@exquisite-media.co.id BALI : (+62) 361759180, 759184 & 767617 JAKARTA : (+62) 2157939423 Hotline : (+62) 81238487999 EDITORIAL ENQUIRIES editorial@exquisite-media.co.id DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id SUBSCRIPTIONS info@exquisite-media.co.id

On the cover: Lorenzo Sollecito Venue: Four Seasons Hotel Jakarta Photo by : Adrian Stephanus

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BALI: Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav. 8 Kuta, Badung, Bali 80361, Indonesia Tel: (+62) 361759180, 759184 & 767617 Hotline: (+62) 81238487999

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

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8 II

Contents

March | May 2020

22 • 16 Grapevine Join us for a look at the latest news and happenings in the region’s F&B scene, including new menus at Above Rooftop Lounge & Bar and Starfish Bloo, the opening of fika in Bali and The Library in Surabaya and more.

• 42

• 45

Calendar

Up Close & Personal

Keep up to date with upcoming culinary events, such as the muchawaited annual Ubud Food Festival in Bali, special editions of the Global Explorer Brunch at Arwana Restaurant, the Singapore Cocktail Festival and more seasonal culinary offerings.

We just love talking to chefs and discovering what drives them. In this edition, we talk to Lorenzo Sollecito from Four Seasons Hotel Jakarta, Janice Wong from 2am:dessertbar in Singapore, Eric Cocollos from The Apurva Kempinski Bali and Albert Adrià from Cakes & Bubbles in London.

III 10

Sanur Ubud

How do you know if itâ&#x20AC;&#x2122;s real? A dreamlike illusion awaits. When it looks, tastes and feels this good, there comes a point where you just need to trust what your senses are telling you.

mayaresorts.com

Maya Sanur Resort & Spa

Maya Ubud Resort & Spa

Jalan Danau Tamblingan, Sanur, Bali, Indonesia 80228

Jalan Gunung Sari Peliatan, Ubud, Bali, Indonesia 80571

E. info@mayasanur.com

E. info@mayaubud.com

@ Maya Sanur

@ Maya Ubud

Contents

March | May 2020

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• 63

Kartini Day Chefs

BEHIND THE SCENES

To commemorate Indonesia’s Kartini Day, this year we present some of Indonesia’s talented female chefs. We talk to Petty Elliot, Rinrin Marinka and Sisca Soewitomo about what Kartini Day means to them.

Meet the inspiring and hardworking people behind the food and beverage scene. Get to know Anung Prihastomo from Gran Meliá Jakarta, Pemmy Noija from The Sultan Hotel & Residence Jakarta, Heru Zidniansyah from Le Méridien Bali Jimbaran and Erik Fatono from Si Jin.

• 68 DIVINE DESSERTS From the honey-coated fruits of ancient Persia to the extraordinary creativity of modern-day masters like Chef Janice Wong, the development of cakes, pastries and puddings is an exploration of culinary evolution that panders to our craving for decadent dining.

12 IV

INSPIRED BALINESE ELEGANCE ON KUTA BEACH

Jl. Kartika Plaza, Tuban, Kuta Bali 80361 - Indonesia Ph (62-361) 2090 477, Email: info@theanvayabali.com theanvayabeachresortbali

theanvayabali.com

DINE & WINE

Contents

March | May 2020

115

93 • 89

• 114

GOURMET

EXQUISITE WINE PAIRING

We have a smorgasbord of the hottest dining destinations to try! From the revamped Signatures restaurant and the latest outlet of Shu Guo Yin Xiang in Jakarta, to Koral, Tanaman and Si Jin in Bali, Mott 32 in Singapore and Kin in Hong Kong.

With a bold statement of uncompromising quality, Wolf Blass produces classic, award-winning South Australian wines that showcase both regional and varietal excellence.

123

120 • 116

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EXQUISITE COCKTAILS

AFTER DINNER NIGHTLIFE

Explore the flavours of Scotland with the Johnnie Walker Black Label Origin Series. Don’t forget to take a look at The Macallan’s latest addition to its Edition Series, The Macallan Edition No. 5, with its unique approach to whisky appreciation.

As the new playground in the busy city, Billions is ready to become Jakarta’s ultimate modern lifestyle destination.

14 V

GRAPEVINE

A Weekend With

ringing new spirit into the new decade, Sake no Hana, the famed Japanese restaurant perched on the cliffs of Uluwatu, is introducing a new collaborative culinary and mixology event in its A Weekend With. This collaboration will bring together the most well-known chefs and mixologists from the Island of the Gods for a weekend with Sake no Hana’s esteemed culinary and bar team, elevating the dining and drinking experience for everyone. The first series of the event was held on 25 and 26 January and invited the highly talented Master Chef Chris Salans of Mozaic and Spice by Chris Salans, alongside Bili Wirawan, chief mixologist of Spice by Chris Salans, who joined the resident team. On these two special nights, Chris Salans and Sake no Hana’s Executive Chef Hendry curated a special menu showcasing their specialties, which were paired with creative cocktails made by Sake no Hana’s awardwinning mixologist Harris and bespoke cocktails by Spice’s Bili.

Bili Wirawan, Hendry, Chris Salans & Harris

together to present an unforgettable culinary journey. Chris Salans showcased his skills in creating delightful Indonesian-inspired dishes that included gindara carpaccio gohu, bangkuang dumplings, beef rendang Offering each guest the chance to savour the croquettes and deconstructed banana menu as a set meal or à la carte, each pair kolak as dessert. While Hendry’s signature of chefs and mixologists worked wonderfully Japanese dishes ranged from smoked salmon

Grilled Baby Chicken by Sake no Hana

tartare, to seafood harumaki, grilled baby chicken and matcha cake. As for the tipples, both Harris and Bili used arak Bali as the main ingredient for creations that complemented each dish. Sake no Hana (sakenohana.com/bali)

GRAPEVINE

Chris Salans, Kieran Morland, Min Siah, Maurizio Bombini, Wayan Kresna Yasa, Nic Vanderbeeken, Alexander McKinstry, Wouter Eggermont, Maxie Millian & Douglas Mourou

A Gourmet Lunch for Charity

n late January, Viceroy Bali hosted an amazing eight-course, ninerestaurant, 10-chef lunch with 100 percent of the proceeds going directly to the Bali Children’s Project charity. This non-profit organisation has been working to break the cycle of rural poverty for almost twenty years by providing scholarships and supporting education to change the lives of both those receiving it and their families. A host of excited guests gathered in Apéritif at Viceroy Bali for the fundraising lunch, which opened with aperitifs in the bar. Through a combination of an excellent dining experience and sponsored raffle prizes, which combined gourmet dinners with luxurious hotel stays, the event raised over IDR227 million for the charity. The chefs all brought their best game to the lunch, each presenting a signature dish as part of the meal, from the breads and canapés, through to the dessert. The guest chefs were Maurizio Bombini from Mauri, Chris Salans from Mozaic, Maxie Millian from Merah Putih, Kieran Morland from Sangsaka, Wayan Kresna Yasa from Kaum, Douglas Mourou from Mason, Min Siah from Starter Lab, and the three home chefs, Nic Vanderbeeken and Alexander McKinstry from Apéritif, and Wouter Eggermont from CasCades.

Kerapu coral trout by Kieran Morland

Each of the impressive chef contributions showcased the outstanding culinary talent on the island of Bali, as well as the indepth use of predominantly locally sourced ingredients, local flavours and international flair and technique, which came together for a meal to remember. Viceroy Bali (viceroybali.com)

Valley views & gourmet dishes Join us for a gourmet experience at one of Ubudâ&#x20AC;&#x2122;s most striking destinations. Cascades is perched atop the luscious ravine in the Valley of Kings, just a five-minute drive from the town centre. cascadesbali.com |

cascadesbali | +62 361 972 111

GRAPEVINE

Greens and Much More

Sesame Salmon Nicoise

ommitted to supporting local farmers and fishermen, fostering sustainability and inspired by the growing demand for health-conscious food that tastes so good that everyone wants to try it, Starfish Bloo at W Bali – Seminyak has introduced an enticing new menu. Perfectly suited to Bali’s hot, sultry climate, the new dishes are big on flavour, packed with nutrition, fresh and healthy, and light enough to enjoy on a sunny day.

enterprising people that they are, the W Bali chefs have created a signature sushiritto, where their signature sushi is served like a wrap – try the Salmon Avocado or spicy Sambal Tuna and sate your tummy while gazing peacefully out at the rolling ocean waves from the restaurant’s open-air deck. For a satisfying, super-clean hearty dish, the Greens & More section includes

Long gone are the days when healthy food meant limp lettuce, now diners expect their food to be flavoursome, balanced and made with the highest quality ingredients, and W Bali’s chefs are easily up to the challenge. The menu is packed with freshly prepared clean eating choices ranging from sushi and nigiri platters, to plant-based meals, as well as meat and fish. Plant-based choices include temptations like the Bedugul Roots Slaw with its tangy Kintamani orange, soybean and yuzuhoney dressing, while the ultra-fresh sushi and nigiri offer something lighter. Being the Salmon Avocado Sushiritto

wraps, noodle bowls and luscious fish. We recommend the Sesame Salmon Nicoise, Thai Beef Steak & Greens and the Korean Bibimbap. Of course, being W Bali, there is a range of drinks to accompany all this splendour, including health-boosting options like Daun Kelor, where moringa leaf is mixed with mango, apple and turmeric. Starfish Bloo at W Bali – Seminyak (starfishbloorestaurant.com)

REFRESH YOUR TASTE BUDS! Hit up W Baliâ&#x20AC;&#x2122;s favorite beachside restaurant with the new refreshing healthy lunch menu. Recharge and enjoy the spectacular view!

For reservations +62 361 3000 106 bf.wbali@whotels.com starfishbloorestaurant.com

GRAPEVINE

The Ultimate Weekend Feast

ather the whole family and your friends for an unforgettable weekend brunch at Swissôtel Jakarta PIK Avenue. The only upscale hotel in the north of Jakarta, Swissôtel is inviting diners to enjoy a delectable all-you-can-eat and drink brunch every Sunday from 12pm to 4pm at the hotel's new restaurant, The Chinese National. More than just an ordinary feast, this Sunday brunch offers dishes ranging from Asian favourites to western classics, as well as sushi and a seafood bar, à la minute specialty dishes, a freshly baked bread station and live stations for roasts and the grill. Start your brunch experience at the extensive appetizer station where handcrafted dim sums and Chinese-inspired snacks are available, before moving on to the authentic Japanese delicacies. At the seafood bar, diners are spoilt with choices that include fresh oysters and other premium catches. The live cooking stations each feature a distinct culinary style, including

Zha Jiang Mian

open-flame specialty dishes such as poached scallop skewers, prawn with avocado, and more. Over at the pasta station, homemade pastas are served with sauces of your choice. Meat lovers can indulge with a meat selection that includes 200-day grain-fed rib eye and roast rack of lamb. Don’t skip the dessert table, where an array of sweet creations will help satisfy any cravings.

Enjoy free flow beer for adults with an upgrade to free flow wine available. Bring along the little ones as the hotel has a specially prepared kids’ entertainment zone to keep them happy while you enjoy your meal. Swissôtel Jakarta PIK Avenue (swissotel.com)

RESTAURANT, LOUNGE & GALLERY

Ladies Night Every Thursday

3 Course Menu IDR 690K++ Include a Bottle of Rose Wine For reservations, please dial +62 361 4737 888 or email reservations@metisbali.com

GRAPEVINE

New Executive Chef at the award-winning Li Feng

andarin Oriental, Jakarta has appointed Tan Kwang Aik as its new Chinese executive chef at the award-winning Li Feng Chinese restaurant. Hailing from Malaysia, Chef Tan has over 14 yearsâ&#x20AC;&#x2122; experience in creating modern Cantonese cuisine and dim sum, along with a history of providing discerning banquet clients with high-quality Chinese catering for lavish weddings and other spectacular events. His philosophy is to develop and refine traditional Cantonese recipes, adding a modern twist and interpretation. This viewpoint reflects the vision of Chef Fei, the two Michelin-star chef who oversees the spectular Li Feng menus. Chef Tan is no stranger to the Mandarin Oriental Hotel Group, having worked in the famous Lai Po Heen restaurant at Mandarin Oriental, Kuala Lumpur from 2014 to 2016. Prior to this exciting appointment, Chef Tan was based Four Seasons Hotel Bengaluru as its Chinese chef overseeing the acclaimed Far & East and Copitas outlets. As the winner of the Award for Excellence by The Telegraph FOOD GUIDE and a previous Gold Medal recipient from Food and Hotel, Malaysia FHM, Chef Tan is a passionate individual and this appointment is sure to see Li Feng continue to be recognized as the best Chinese restaurant in Jakarta. Li Feng at Mandarin Oriental, Jakarta (mandarinoriental.com/jakarta)

Tan Kwang Aik

䄀甀琀栀攀渀琀椀挀吀甀爀欀椀猀栀 ☀ 伀琀琀漀洀愀渀ᤠ猀䌀甀椀猀椀渀攀䈀夀䌀䠀䔀䘀匀䔀娀䄀䤀娀伀刀䰀唀

GRAPEVINE

Live Limitless with the Accor Hotel & Wedding Fair

Garth Simmons, Nia Niscaya, Kaesang Pangarep, Noviady Wahyudi & Adi Satria

ccor Malaysia, Indonesia and Singapore launched ALL â&#x20AC;&#x201C; Accor Live Limitless, with its first ever Hotel & Wedding Fair, showcasing how the world-leading augmented hospitality can make life's celebrations even more memorable. Held from 12 to 16 February at The Atrium in Senayan City, Jakarta, the event introduced its new lifestyle loyalty programme with impressive hotel discounts for members of up to 40 percent, while Accor Plus members could enjoy an extra 20 percent off. Beyond the accommodation deals, discerning diners were able to indulge bars and restaurant while saving up to 40 percent on regular prices, and anyone looking for some pampering was invited to indulge in generous spa treatment deals. On its first day, Deputy Minister for Marketing at the Tourism and Creative Economy Ministry Nia Niscaya officially opened the hospitality fair, which was attended by the countryâ&#x20AC;&#x2122;s dignitaries and general managers of Accor properties in

Singapore, Malaysia and Indonesia. Among the attendees were also Garth Simmons, as Chief Operating Officer of Accor Indonesia, Malaysia, Singapore and South Asia, Kaesang Pangarep, Noviandy Wahyudi as Head of Segment and Retail Product at CIMB Niaga and Adi Satria as Vice President Sales, Marketing, Distribution, and Loyalty at Accor Indonesia, Malaysia, and Singapore. The dazzling fair also provided plenty of information for anyone planning a wedding or an event, with the highly skilled ALL team on hand to assist with arrangements to suit every need. In addition, a special bridal fashion show from Indonesian designer Vivi Valencia was presented on the catwalk in front of eager participants. To make the event even more interesting, attending guests could try their luck in the live bidding on many Accor services, as well as have the chance to win grand prizes that included return flights, stays at Raffles Istanbul. Accor (accor-event.com)

Fatih Guldas, Kaesang Pangarep & Lenny marlina Tanu

THE FIRST GRAND MERCURE IN SURABAYA

Welcome to Grand Mercure Surabaya City Discover the sense of taste at Pa�ta Restaurant where you experience the authen�c Nusantara and Interna�onal cuisines.

www.all.accor.com

GRAPEVINE

Braised Pork Belly Hong Sao Rou

Going Above and Beyond

estled on the rooftop of Four Points by Sheraton Bali, Seminyak, Above Rooftop Lounge & Bar offers elevated views of the ever-vivacious neighbourhood of Seminyak. Not only that, the chic dining destination showcases delectable classic Asian cuisine, enhanced with a modern touch.

Helmed by the recently appointed chef, Yudhistira Susanto – more familiarly known as Yudhi, the restaurant proudly presents new, inspired dishes that spruce up the menu, inspired by Chef Yudhi’s own family recipes. “Growing up in a Chinese-Indonesian family, the recipes have been around

my family ever since I was a kid, my grandmother used to cook these for us during a family gathering,” reminisced Yudhi. “The concept of the restaurant perfectly suits the new menu that I’m introducing, and I believe that people are going to love it.” The star signature out of the new dishes is the Hong Shao Rou. The classic Chinese pork dish comprises red pork belly served with scallions, baby bok choy, chillies, bean sauce and garlic fried rice. Also not to be missed is the salt and pepper squid, a classic favourite. In addition to the new selection, Above Rooftop Lounge & Bar is also offering new promotions. The Dinner Grill ‘n’ Wine Balinese BBQ Buffet Dinner is available every Thursday from 6pm to 10pm; the Crazy Hours offers a special price on beer all day, every day; and the Bachata Night sees a special sangria offer every Saturday from 7.30pm to 9.30pm. Above Rooftop Lounge & Bar at Four Points by Sheraton Bali, Seminyak (fourpointsbaliseminyak.com)

GRAPEVINE

A Homage to Tradition

L Chasoba

ocated at one of Jakarta’s most prestigious addresses, InterContinental Jakarta Pondok Indah is fast becoming the city’s number one choice for all things luxury. More than somewhere comfortable to stay, the hotel is also home to some great dining destinations. With choices that include allday dining and a lobby lounge, the hotel now houses a new Japanese restaurant, Shio.

the day and quality meats that range from wagyu A5 to wagyu rib-eye M8. Shio also offers a huge selection of sake to accompany the excellent selection of dishes and guests wanting to try the collection can use the restaurant’s own custom-made

Sitting comfortably within the hotel’s all-day dining venue, Shio is a teppan restaurant with a fine dining style. Each dish is cooked following the long-standing Japanese cuisine tradition of using the highest quality ingredients. An intimate venue where good meals are shared, Shio seats just 22 inside the restaurant. Japanese Chef Hideyoshi Imai brings his decades of skills in perfecting Japanese cuisine to the palate of Jakarta’s gourmands and offers an omakase-style dinner, creating delectable Japanese classics that include sushi and sashimi, fresh catch of Hideyoshi Imai

ochoko glasses made in Japan. Indulge in one of the best dining experiences in Jakarta at Shio, where quality and intimacy are prioritised. Shio at InterContinental Jakarta Pondok Indah (jakartapondokindah.intercontinental.com)

GRAPEVINE

Find Finesse at Fika

ospitality and lifestyle group 8 Degree Projects, known for its Sisterfields, BO$$MAN and Bikini fame, among others, recently introduced the latest endeavour in its stylish repertoire. After taking the Kayu Cendana street in Seminyak by storm with the aforementioned restaurants, the group has expanded to the ever-lively Petitenget street with fika. The simple moniker comes from a Swedish word meaning slow down, typically over coffee and food with the aim to eat well and enjoy the company. Focusing on honest, real, clean food, the culinary team believes in quality dishes without unnecessary garnishes. The menu

Fig

revolves around fresh, local ingredients and international influences. “We didn’t want to hide behind excessive garnishes or overly complex flavours that may disguise the produce,” Executive Chef Jethro Vincent mused. “There is a revival around the world praising for honest food, and we think that aligns with our values. We are going for locally sourced and house made products, which we would like to see been more available in our day to day meals, in more cafés or restaurants..” The design of the café itself mimics the finesse and simplicity of the menu, simple and sleek, at the same time comfortable and homey. The space is airy and bright, and the interior is smart and functional. In the spirit of the namesake word, fika is a charming venue that invites you to slow down and spend some time with friends over great food and fantastic coffee. fika (fikainbali.com) Marinated Octopus Romesco

GRAPEVINE

A New Dining Venue in Seminyak

recent opening in Seminyak has been tempting diners to stop by from breakfast right through until the evening. Samik Eating House & Bar is an exciting bistro helmed by chef Nick Philip, who brings years of experience in high-end hotel kitchens, as well as a passion for cooking, to this bustling area. Serving delicious, everyday food crafted from locally sourced ingredients and produce grown and raised in a sustainable manner, and that supports local communities, Samik keeps guests coming back for more. The menu is varied, with tempting breakfasts and good coffee to start the day, moving into an all-day menu served until 10.30pm comprising dips, small plates – don’t miss the zucchini flowers or the Samik nachos –, creative salads, burgers and wraps, handmade pastas and charcoal grilled temptations. Sweet treats come in both desserts and a selection of freshly baked cakes. There are plenty of vegetarian options in each section of the menu, and a kids’ menu too. Highly recommended dishes include anything with the richly flavoured, well marinated pulled pork, which stars in the eggs benedict, nachos and a wrap; the charcoal-grilled market fish with whipped smoked sweet potato and sweet and sour leeks, and the yellow fin tuna salad with soft egg, romaine, caper dressing and sourdough bread.

Grilled Market Fish © Livia Kurniadi

The drinks menu ranges from fresh juices, smoothies, milk shakes and vegan milks, to craft and draught beers, wine, cocktails and infused G&Ts. Samik also presents excellent in-house promotions, like Saturday mornings’ Rise & Grind coffees and Cheap Tuesdays’ dinners at well discounted prices. Samik Eating House & Bar (samikbali.com)

Pretty in Pink

he Lanesborough Hotel, London has launched a wonderful new afternoon tea experience with famed global trendsetting bakery Peggy Porschen. Opening on 3 March and available until 2 June 2020, guests can indulge in a springtime celebration of floral features, pastel hues and exquisite tastes. Set beneath the natural light of the domed glass roof of Michelin-starred Céleste, guests will be tempted by bespoke afternoon tea blends from Peggy Porschen and The Lanesborough, as well as signature creations and classic afternoon tea essentials. Capturing the pictureperfect moments presented through this exclusive partnership, guests may also choose a slice of one of Peggy Porschen’s signature layer cakes from a specially designed trolley.

PEGGY PORSCHEN AFTERNOON TEA

Peggy and her skilled pastry chef team are collaborating with The Lanesborugh’s Head Pastry Chef Kevin Miller for this exquisite experience. Early reservations are recommended by visiting

lanesborough.com/afternoontea or calling (+44) 2072595599. Peggy Porschen at The Lanesborough Hotel (lanesborough.com/afternoontea)

GRAPEVINE

Four Fantastic Hands

he Restaurant at The Legian Seminyak, Bali has been shining bright in the hearts and palates of discerning diners for over two decades, thanks to its inspired contemporary cuisine, enriched with Asian flavours. The Restaurant is also recognised for its commitment to using organic, local and sustainable ingredients in any way that it can. One of The Restaurant’s most awaited programmes is its signature Four Hands dinner, and the series is back again this year. The first instalment for this year was held in January, when the resort’s Executive Chef Stéphane Gortina welcomed and collaborated with the esteemed chef Gilles Marx of AMUZ fame in Jakarta. Known for its contemporary French cuisine and extensive wine selection, AMUZ is a household name in the capital city. The Four Hands dinner saw Chef Marx’ penchant for the best produce and traditions, along with modern French techniques, join forces with Chef Gortina’s signature haute cuisine with a modern Asian twist. Comprising six decadently delectable courses, the highlights included smoked salmon centre loin with caviar and baby spinach and coriander gazpacho, and pan-seared Hokkaido scallops, butternut mousseline, lobster cream and parmesan crumble from Chef Marx, and black ink risotto with seafood and sesame basil, and grilled beef tenderloin with stuffed cabbage and black truffle by Chef Gortina.

Stephane Gortina & Gilles Marx

Pan-seared Hokkaido scallops

Both evenings, 24 and 25 January, were enhanced by the unrivalled ambience of The Restaurant with its ocean view, as well as delicate desserts –passion fruit parfait with coconut sorbet from Chef Marx, and chocolate and raspberry pallet from Chef Gortina.

In addition, Chef Gortina will go to Jakarta to collaborate with Chef Marx for another Four Hands Dinner at AMUZ on 15 and 16 April 2020. The Restaurant at The Legian Seminyak, Bali (lhm-hotels.com)

Bali passion fruit parfait & coconut sorbet

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bankmega.com

awards.exquisite-media.co.id

EXQUISITE MEDIA is a media group focusing on the Affluent, Luxury & High-End Market. Established in 2010, we have NINE successful ONLINE & PRINT publications, Websites and Applications, as follows: ASIA DREAMS, a Quarterly High-End Lifestyle, Travel & Property magazine covering luxury lifestyle and travel. Asia Dreams is written for an affluent, international audience with a strong focus in the Asia-Pacific region (www.asiadreams.com) BEAUTIFUL BALI, an annual program for Bank Central Asia (BCA) that provides exclusive privileges for BCA’s Affluent Credit Cardholders across more than 280 selected merchants in Bali (www.beautiful-bali.com) EXQUISITE TASTE, a Quarterly High-End Gourmet, Food & Wine magazine featuring the Best Restaurants and profiles of the Best Chefs in the region, and the leading F&B publication in the Asia-Pacific region (www.exquisite-taste-magazine.com) EXQUISITE REAL ESTATE, an Online and Printed REAL ESTATE booklet with properties to buy, sell and rent (www.exquisite-realestate.com) CELEBRATE INDONESIA, with exclusive privileges for AMERICAN EXPRESS cardholders for Dining, Shopping, Spa & Wellness Centres, as well as Activities and the After-Hours scene in Indonesia’s growing cities of Jakarta, Bandung, Yogyakarta and Surabaya (www.celebrateindonesia.com) DREAM & DINE, an annual handy guidebook presenting the best Hotel, Resort and Dining options in Jakarta, Bali and Surabaya with exclusive privileges for BANK DANAMON customers across more than 180 selected merchants (www.dreamndine.com) JELAJAH INDONESIA by BANK BRI, an annual unrivalled privilege program for Bank BRI Cardholders featuring over 320 High-End Hotels, Restaurants and Spas from seven of Indonesia’s big cities: Jakarta, Bandung, Bali, Surabaya, Semarang, Medan and Makassar (www.jelajah-indonesia.co.id) TERRASSE Magazine by BANK BRI, a quarterly High-End Banking, Lifestyle & Travel Magazine for Bank BRI (Bank Rakyat Indonesia) Priority customers across Indonesia FIRST YOU Magazine by BANK MEGA, a quarterly print and online High-End Banking, Lifestyle & Travel Magazine for BANK MEGA priority customers across Indonesia EXQUISITE MEDIA AWARDS honour the best of the best, from hotels and spas, to restaurants, bars and after dinner nightlife spots in Jakarta and Bali. The awards are bestowed at exclusive prestigious events in the two cities, attended by VIPs and the movers and shakers of the industry.

GRAPEVINE

A Bibliophile’s Haven

re you always on the hunt for a quiet place to fully enjoy your books? In today’s world, where everything is fast-paced and always on the move, spending quality time reading is a great way to relax. Avid readers

in Surabaya now have that luxury with The Library at Ascott Waterplace Surabaya.

a library, this spacious café is dressed in neutral, calming colours and offers plenty of seating choices, allowing you to maximise your quality time.

Situated on the west of Surabaya, The Library is a comfortable sanctuary for guests Staying true to its name, The Library to truly relax. Designed to look exactly like provides a comprehensive collection of books for its customers, with rows of books of different genres lining the walls, all of which you can read while waiting for your order. Not just a comfortable place to read, The Library serves a great selection of food and drinks to keep your tummy happy. Enjoy freshly brewed coffee while munching on breakfast favourites, freshly baked pastries and nibbles. Open daily, The Library at Ascott Waterplace Surabaya is the perfect place to escape your day for a while. The Library at Ascott Waterplace Surabaya

GRAPEVINE

Singapore meets San Francisco

oasting quirky décor and a collection of fabulous cocktails, Barbary Coast was Singapore’s most eagerly anticipated new bar. Inspired by the mid-1800s’ gold rush in the Barbary Coast district of San Francisco, along with the local influences of Singapore’s Boat Quay, it is owned and operated by Michael Callahan, a stalwart of the Singaporean bar revival. The dual concept offers something for everyone, from the rustic appeal of Deadfall to the opulence of the Ballroom. Found on the ground floor, Deadfall harks back to the rough and ready bars of the gold rush. Cheap and cheerful, they often featured a wooden plank as a bar and grimy bartenders who would sell coloured, sweetened spirits to their varied clientele. Far more refined (and clean), the concept remains the same with batch-produced, colour-coded cocktails being the order of the day, served alongside a selection of icecold beers, wines by the glass and a fine collection of comfort foods.

In stark contrast to the casual ambience of Deadfall, Barbary Coast Ballroom boasts grand interiors, lavish décor and spacious areas to lounge and indulge. The menu has a selection of thoughtful and creative drinks with highlights such as the bitter and exotic Three Graces, and the smoky, savoury

Tommy Tomate, a delicious tomato-infused Mezcal Vida with kaffir agave and lime. The Ballroom also offers a collection of high-end bites, such as Cheese & Charcuterie boards and Oysters Rockefeller for a more sophisticated experience. Barbary Coast (barbarycoastsg.com)

3 Graces

GRAPEVINE

The Lounge in the Sky

he Lounge at ZEST by Konishi has finally opened and offers discerning diners a range of luxurious bar snacks, bento boxes, power lunches and creative cocktails high above the city. The Lounge at ZEST by Konishi was one of the yearâ&#x20AC;&#x2122;s most eagerly anticipated new openings. Set on the 29 th floor of 18 On

Lan Street, above ZEST by Konishi, it pays tribute to Japanese culture with its scrumptious express set menus, inspired bar bites, craft spirits and collection of luscious cocktails. Renowned globally for his haute cuisine, two Michelin-starred Chef Konishi heads into new territory at The Lounge with beautifully presented casual cuisine infused

with flavours influenced by his Japanese roots, along with a drinks menu that takes guests on a voyage of liquid discovery. From noon until 5pm choose one of the lunch sets, like US Beef short rib udon, or the assorted sashimi Kaisendon bento box. All sets come with a side dish or miso soup, salad, pickles and sweet of the day. After 5pm, the bar menu introduces a mix of Japanese-inspired hot and cold delights. The yellowtail tuna carpaccio served with house-made ponzu, and the braised Iberico pork ribs served with sweet chilli sauce are sublime. The supporting drinks menu includes a carefully curated collection of whiskies from boutique distilleries in Scotland and Ireland, alongside some fine cocktails. Favourite libations include St. Tropez, a take on the classic Kir Royal. For the wow factor, choose Eau De Mer. Served in a seashell, it is a mix of caviar-infused rum, white port, house-made seaweed syrup and earthy Roots Mastic liqueur. ZEST by Konishi (zestbykonishihk.com)

Eau De Mer

GRAPEVINE

The Venerable Vegetarian

Smoky Quartz

ombining traditional cooking techniques with wholesome ingredients, Miss LEE takes guests on a healthy and nutritious culinary adventure with a menu that will suit vegetarians, vegans and flexitarians alike. Using the freshest local ingredients, the newly opened Miss LEE on Wellington Street in Central offers Hong Kong’s hipsters and health-conscious foodies a fabulous fusion of aromatic Chinese dishes with distinctive pan-European presentation. Miss LEE was designed by the acclaimed Bespoke Studio and takes its external influence from Wes Anderson’s 2014 movie, The Grand Budapest Hotel. Easily found and conveniently located on the ground floor of the 198 Wellington building, it is within walking distance to Central Ferry Pier and IFC Apple mall. The menu is large and includes a welcome selection of gluten-free and dairy-free options. Open your account with appetizers such as Smoky Quartz, Flower Bouquet, or the delightful Pearls On Lotus with deepfried rice crackers on a bed of puffed rice, topped with beetroot with vinegar pearls, and wasabi-laced lotus root with yuzu pearls.

Flower Bouquet

There are plenty of hearty sharing options too. Try Golden Flowers, deep-fried cauliflower florets topped with salted egg yolk sauce sitting on a bed of rich pumpkin purée, or Fire Balls, a vegetarian version of sweet and sour pork, whilst the mushroom and pearl barley risotto, Fungi Farm, is a delicious

porcini and chanterelle topped delight enriched by truffles. At lunch, the set meal is a real winner and includes soup, mains like Broccoli and Enoki Mushroom Quinoa and Braised Lotus Root served in fermented bean curd, along with a side of rice or noodles. Miss LEE (misslee.hk)

Calendar: JAKARTA

Café Gran Via at Gran Meliá Jakarta

A'la Nusantara

or the holy month of Ramadhan, Gran Meliá Jakarta is proud to offer its illustrious diners an extravagant iftar feast at Café Gran Via, the hotel’s acclaimed all-day restaurant. The Café Gran Via culinary team will serve guests a host of sophisticated Indonesian dishes including a collection of culinary creations and local drinks designed to carry guests on a sumptuous À la Nusantara journey. Throughout the month, from April 23 to May 23, guests can enjoy a tantalizing break-fasting buffet experience for IDR450,000++ per person. Indulge in rice specialties like nasi begana, nasi ulam Betawi and nasi kapau, before selecting iconic meat and fish dishes like opor ayam, ayam bakar padang, kalio daging and ikan garang asam. There is also an enticing range of barbeque delights, including kambing guling, ikan bakar dabu-dabu and pepes ikan, along with herb-roasted beef and leg of lamb, or

head to the gerobak for favourites like bakso Malang, kerak telor and es doger. For a lighter option, break the fast in the delightful Lobby Lounge with À la Nusantara Sweet Takjil, or order a

beautifully presented À la Nusantara hamper, the perfect Ramadhan gift full of classic Indonesian Eid-al-Fitr delicacies, including nastar, kaasstengels and putri salju. Café Gran Via at Gran Meliá Jakarta (cafegranvia.com)

Calendar: Jakarta + Singapore

Mandarin Oriental, Jakarta

njoy the holy month of Ramadhan at one of capital cityâ&#x20AC;&#x2122;s iconic hotels, Mandarin Oriental, Jakarta. Starting from 24 April, the culinary team at Cinnamon will prepare a fantastic iftar, or breakfasting, offering with buffet-style Indonesian comfort food, including kolak pisang, soto mie Bogor, bakso malang and many others, served inside the restaurant. Outside, indulge in the new Cinnamon BBQ Terrace with traditional Indonesian satay and other mouthwatering grilled foods.

Not one to be outdone, The Mandarin Cake Shop is also helping the celebrations with beautiful hampers for friends and family. This year, the hampers will include delectable selections of iconic home-made treats, such as nastar, kaastangels, putri salju and lady fingers, all elegantly packed in a box in shades of royal blue and silver. Available until two weeks before Eid al-Fitr, orders can be placed by phone on (+62) 2129938820 or email to mojktcakeshop@mohg.com Mandarin Oriental, Jakarta (mandarioriental.com) Soto Betawi

Singapore Cocktail Festival

he annual Singapore Cocktail Festival, held at the SGCF Village at the Bayfront, as well as all around the city, hits Singapore this year from 15 to 17 May. A not-to-be-missed spectacle, the event is packed with lively action for an incredible social and experiential experience for drink makers and lovers from around the world. Now in its fourth year, at the SGCF Village enjoy spirit brand experiences, artisanal tastings, #SGCFBarAcademy, guest shifts by headliner bartenders from famous bars on the Best 50 lists, masterclasses, workshops and special events. In addition, grab a cocktail passport and enjoy exclusive drink promotions at more than 45 bars around Singapore between 15 and 22 May. Bar tours are also a feature of SGCF, with each one visiting four bars that serve exclusive cocktails for the event. For enquiries, contact hello@ singaporecocktailfestival.com. (singaporecocktailfestival.com)

Calendar: BALI

The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali

rwana Restaurant at The Laguna, a Luxury Collection Resort & Spa, Bali, is loved by foodies for many things, one of which is its Global Explorer Brunch. With travel as its theme, the weekly Sunday brunch takes diners on a culinary journey around the world, providing fun for the whole family. On 12 April, the exciting brunch sees a special installation for Easter, with the Egg-Citing Easter Global Explorer Brunch. Get lost in the extensive array of local and international fare, while being serenaded by the in-house DJ saxophonist. Tiny explorers in the family will be delighted to see the endless activities, from Easter egg decorating, to an egg treasure hunt and a fun face painting session. The refreshing cherry on top is access to the resort’s beach and pool areas – guaranteed to be a fun time for everyone in the family.

The festivities don’t stop there, as the restaurant commemorates mothers with a Pink Mother’s Day Global Explorer Brunch on 10 May. Mothers, give yourself a treat with the wide selection of homemade pink sweets and desserts, in addition to the scrumptious local and international delicacies. Little ones will also find joy in the treasure hunt, face painting and more sweet surprises. The Laguna, a Luxury Collection Resort & Spa, Bali (thelagunabali.com)

Ubud Food Festival

he much-awaited annual culinary celebration in Bali is back for its sixth round this year. Held from 17 to 19 April, this year’s Ubud Food Festival Presented by ABC dubs Heroes as its theme, with the aim of commemorating the unsung heroes of Indonesia’s culinary cultures, from the mothers and fathers, to the grandmothers and grandfathers who provide their loved ones with food, rich in history and flavours. The festival comprises free programmes and ticketed events, and as always welcomes audiences, as well as the culinary scene’s movers and shakers from all around Indonesia and beyond. Participants

can expect special events, cooking demos, food tours and talks, workshops and masterclasses, music and performances, and films and markets. The event will also introduce Indonesian flavours, beyond the usual rendang, sate, gado-gado and nasi goreng. The line-up showcases Germany’s youngest Michelin-starred chef Julia Komp, MasterChef Indonesia’s star judges Juna Rorimpandey and Renatta Moeloek, and many more. Exquisite Taste readers receive 20 percent discount on the FoodLover Pass using the code: MET20. (ubudfoodfestival.com)

up close & Personal

• Executive Pastry Chef •

Lorenzo Sollecito

Experiencing the joy of Lorenzo Sollecito’s cakes and chocolates, you would think this had been his life-long path, but his initial time working in pastry was supposed to be a mere six months on his path to become an executive chef. While doing the photo shoot for Exquisite Taste’s front cover, we talked to him about his passion for the sweetness in life. – By Amanda O’Connor : What made you decide to become a pastry chef? Lorenzo: I had never thought of specialising in pastry and was working my way up the ladder in hot kitchens to become an executive chef. I had been working in Milan for several years and was with Bvlgari Hotels when I decided that I needed some pastry skills. At that time, my cooking and organisation skills were good, but I lacked creativity. Four Seasons Hotel Firenze was at the pre-opening stage and was looking to fill a very junior position at its Michelin-starred Il Palagio. Although this was several steps below my current position, I decided to take it for six months for the experience. Little did I realise that this was going to be my actual future. With Executive Pastry Chef Domenico di Clemente as my mentor, I found my happy place, my creativity and never left pastry. : How is being a pastry chef different for you? L: In the kitchen, they are more instinctive, working on the spot. In pastry, I have to think six months ahead and plan concepts so that we can stay ahead of the game and anticipate special occasions. For example, in August, we are already finalising Christmas concepts, and this carries on through the year with Chinese New Year, Lebaran, Valentine’s Day and so on. We are always challenging ourselves to do better than last year, to be more impressive and more memorable. Especially these days, cakes and desserts always need to be eye-catching and to have a story behind them; this is what brings people in. I find inspiration from art, nature, history, culture, but it’s also easy to see what is happening in Paris, New York, Mumbai. But on top of this, you have to get the taste right so that people will come back. : What is the most important principle when it comes to baking? L: I truly believe that you must love what you are doing and be proud of what you are creating, otherwise how can you expect

other people to like it? When you love what you are doing, it is easy to pay extra attention to the details and to put in the hard work, so you can serve something that looks beautiful and tastes fantastic with a great combination of flavours. That is the essence of this job. : If you could have only one dessert or cake for the rest of your life, what it would be? L: My answer is classic Italian – my mama’s dessert! I know it’s not very original, but it’s true. There are a lot of apples in my village

and my mother always made apple strudel for the family, but she’d make it after dinner, so it would be ready about 11pm for the next day’s lunch. When my brothers and I went out drinking, we’d be hungry when we got home and the strudel was so tempting that we would eat a piece, then one more, until it was gone. After a while, she started making two, so that there would still be one for lunch. It is as much about those memories as it is the apple strudel itself. Four Seasons Hotel Jakarta (fourseasons.com/jakarta)

BERRIES & CHANTILLY

• 130g Greek yogurt • 12g fresh basilico Genovese • 2g gelato stabiliser Method 1. Mix stabiliser with some of the sugar. 2. Warm fresh milk to 35C, then add sugar and glucose powder. Once the mixture reaches 62C, add the stabilizer and keep cooking until it reaches 78C. Cool in an ice bucket. 3. Once the mixture reaches below 20C, add the yogurt and mix well. 4. Put the mixture into a pacojet container with the washed basilico leaf. Freeze overnight. 5. Once frozen, process twice with the pacojet. 6. Keep the ice cream at -16C. Almond Tuille:

Fresh Mixed Berries

Raspberry Coulis

• • • •

• 80g raspberry coulis • 9g sugar

120g raspberries 120g blueberries 200g strawberries 150g blackberries

Vanilla Chantilly • • • • • • • •

100g semi-whipped cream 1g gelatine leaf 330g fresh milk 50g sugar 70g egg yolk 26g cornstarch 25g butter 1 vanilla bean

Method 1. Put the vanilla bean in the milk and heat to 50C, then chill overnight. 2. Lightly whisk cornstarch, egg yolk and sugar, then add to the milk and gently heat while stirring. 3. Once boiling, cook for 3 minutes, continuing to stir. 4. Remove from the heat and add the gelatine, previously soaked in ice water, blend well. Heat the custard to 30C and add soft butter. Blend again. 5. Using a spatula, add the semi-whipped cream to the custard and mix until smooth and fluffy. 6. Chill overnight.

Method 1. Gently bring raspberry coulis to the boil, add sugar and stir over a low heat for 3 minutes. Strain and chill overnight. Graham Cracker Crumble • • • • • • • • •

38g butter 4g sugar 10g brown sugar 4g honey 2g molasses 44g cake flour 0.2g salt 0.2g cinnamon 0.5g baking soda

Method 1. Mix all the ingredients together and chill overnight. 2. Grate into medium chunks and bake until golden at 168C. Basil Yogurt Gelato • 120g fresh milk • 60g sugar • 10g glucose powder

• 50g glucose • 125g sugar • 25g toasted sliced almonds Method 1. Heat sugar and glucose up to 165C, then add the toasted almonds and cook for 30 seconds. 2. Pour the caramel almond mixture onto a silicone baking mat and let it dry at room temperature. 3. Once hard, powder in a blender. 4. Create round shapes with the powder, 1mm thick. 5. Bake in the oven at 170C for 5 minutes. Decorations • Edible flowers • Gold leaf • Basil leaf Finishing 1. Using an 8cm ring cutter, pipe the vanilla Chantilly on the internal edge, making a circle. 2. In the middle, place a generous spoon of graham cracker crumble, then place mixed smashed berries on top with some raspberry coulis. 3. Place the berries around the Chantilly and decorate with edible flowers and a small basil leaf. 4. Place the almond tuille on top, then top that with a quenelle of basil yogurt gelato.

up close & Personal

• Chef-Artist •

Janice Wong

Janice Wong, chef, pâtissier, confectioner, artist, author and visionary has been dazzling the world with her engaging creations that bring together tempting flavours and stunning visuals in a merging of art and food. Her 2am:dessertbar has been going strong for 12 years, while her eponymous sweet concept Janice Wong also brings her creations to the world. With worldwide recognition, she is a regular on the global pop-up circuit. Exquisite Taste talked to Janice about her work and plans. – By Amanda O’Connor : Starting at the beginning, what made you decide on making desserts as a career? Janice: I studied economics as an undergrad, but it was an exchange trip to Melbourne, Australia, that turned my life around completely. I had always enjoyed food, but the quality and passion of the culinary scene in Australia was something that blew me away. I came back to Singapore, completed my degree and immediately flew to Paris on the day that I graduated to study at the Le Cordon Bleu, officially kickstarting my journey as a pâtissier. : How did you come to work for luminaries like Pierre Hermé, Oriol Balaguer and Grant Achatz? J: They have all had incredible influences on me as a chef while I was at Le Cordon Bleu in Paris.

food. When I started as a dessert chef in 2007, it was always about food as art. But in 2011 I changed my philosophy a little and started my first edible art piece, which was a four-metre-long marshmallow ceiling and gummy walls, and huge canvases that were painted with food. That was art as food. I’ve never stopped since. It was great, and people loved it. : You’ve just expanded into the UK with an outlet in Harrods and have already expanded within Asia. What are your plans for the future? J: I would love to continue making more interactive confectionaries. In 2020, I also hope that we’ll continue to push the boundaries of sweet experiences by innovating, learning and improving. In

terms of the Janice Wong brand, we’re looking to build our retail presence worldwide with global expansion opportunities. We are also currently working on confectionaries in a strong partnership with Universal Brand Development. : Do you have any advice for young people today thinking about what career to pursue? J: I would say, dare to dream and really dream! Even with the projects that I get now, I would never underestimate and think that I cannot do something big, because when I first started out I never thought I would come this far. Keep dreaming, work hard and never stop learning. (janicewong.com.sg)

: You are known for pushing the boundaries of your culinary art and for progressive dishes. Where do your ideas come from and what is your current focus? J: My ideas can come from anywhere. It is my philosophy that Your World is Your Imagination. For example, some of my main inspirations come from nature and culture. If you look at some of my signature edible art works, you will see many elements from the natural world, such as flowers, honeycomb patterns, crystals, corals and the like. I’m also very inspired by the culture that I’m in, depending on where I’m showcasing these works and products. : You are described as a chef-artist. Have you always expressed your art through food, or have you used other media? J: I actually started painting at the age of 25. Painting inspired me to create different dessert art as well, and I’ve observed that the dessert art concept is one that a lot of people can embrace because it’s visually pleasing to the eye. Of course, as a chef artist, I largely express my art through Cassis Plum

Sweet Salty Popcorn

Malt Liquid recipe for 50 servings Ingredients • • • •

160g malt 450ml milk 120ml cream 40g glucose

Method 1. Heat all ingredients until well incorporated. 2. Strain mixture. Popcorn Parfait recipe for 40 servings Ingredients Popcorn Liquid • 1.5 litre cream • 500ml milk • 3pkts microwavable popcorn • 250g egg yolk • 500g sugar • 120ml water • 30g gelatine sheet • 1 litre popcorn liquid • 600g whipped cream caramel Method 1. For Sweet – Add 100g caramel to every 500ml liquid 2. For Salty – Add 7g maldon salt to every 500ml liquid 3. Infuse cream, milk and popcorn overnight in a vacuum pack. 4. Whisk egg yolk until ribbon stage. 5. Heat sugar and water until 119C. 6. Add slowly to the yolk while whisking. 7. Bloom gelatine. Add to heated popcorn liquid. 8. Fold popcorn liquid into the above mixture. 9. Fold whipped cream. 10. Pipe into mould. Freeze. Assembly Place 2 strips of yuzu parfait on the plate. Place 2 domes of sweet popcorn and 1½ domes of salted popcorn. Garnish with popcorn powder, malt liquid, cherry sauce, dill flowers and a quenelle of passion fruit sorbet.

up close & Personal

• Executive Chef •

Eric Cocollos

Growing up in a culinary-centric family, destiny has taken Eric on a gastronomic journey in France, where he honed his skills at two- and three- Michelin starred restaurants. After a respected stint in Morocco, Eric is now helming The Apurva Kempinski Bali, overseeing a number of outstanding dining destinations. He talks to Exquisite Taste about his inspiration and dreams. – By Runi Indrani : How did you first get into the culinary industry? Eric: My first dream was to work in aeronautics. However, I grew up in a culinary family; my uncle was a chef, my grandmother was a talented cook, my father was a pastry chef, and somehow they gave me a way to reach my future career. I helped my father when I was little, cleaning the chocolate moulds and all. During the holidays, I cooked with my uncle and grandmother. So, although I didn’t think I would become a chef, for me it was just something natural. : Where do you find your inspiration to cook? E: Asia. I have been interested in Asian culture since I was little, having grown up close to a Vietnamese family who would

Fish Minestrone

introduce me to their food; my father and I also enjoyed going to a Vietnamese restaurant. I liked to read books like Shogun and was fascinated by Asian martial arts. When I was still in France, one of the chefs I worked for had worked for the queen of Thailand, and he taught me all about Asian flavours. Since the 1990s, the European culinary scene has started incorporating flavours from Asia, like lemongrass and ginger. I believe in destiny and I think all these things developed a strong passion for Asia in me. : It’s nice that you’re finally here in Asia. E: I dreamed a long time ago about coming to this continent, and I’m finally here. I wasn’t familiar with Bali before, but now I really enjoy being here. I’m just really lucky

that my wife and my sons always support my dreams, and that they always push me to keep pursuing my dreams. : What is the most important philosophy that you apply to your career or in the kitchen? E: Lead, teach and share. I spent most of my career in France, and coming here, I want to do more than just teach, do more than only give the knowledge that I know and apply it here. I want to share, learning about the different cultures and making this work in Bali. I also need to continue to learn, especially on the human side of work. When we first started with this project in Bali, we were under a lot of stress, but there are two kinds of stress, the type that can turn into negativity, and the one that can enforce positivity. We had the positive

stress, that builds a solid team where we find solutions together. It’s okay to not agree with one another, but you work together to get the results. The support from the chefs, our colleagues, the owners, the general manager, my family and everyone I’ve ever met in my life plays an important part in my work. : What is the biggest challenge you’ve come across in your profession, and how did you overcome it? E: Consistency. We need to target excellence, and consistency is an important part of this. Sometimes, when you’re really passionate about what you’re doing it can be difficult to see and accept when you’re

doing something wrong. But how can you maintain consistency if you don’t want to learn from your mistakes? It’s okay to make mistakes, as long as you don’t have any problem in admitting them and apologising. Afterwards, we can discuss things and hopefully make them better. Discussion is important. I always think a good chef cannot be successful without a good team. : What is your goal for The Apurva Kempinski Bali? E: To make it the best and most unique venue in Indonesia and get the international recognition that it deserves. Everything about the hotel, the craftsmanship, the products, is amazing. The owners gave us

good tools for success, but now the team has to transform the dream into great results. It’s a long job, and it’s not finished yet, but the goal is to be one of the most beautiful hotels in the world. : Is there any future project with The Apurva Kempinski Bali that you’d like to share? E: Everyday there’s a new project. We work together with a local school where we give selected students the chance to intern at The Apurva Kempinski Bali. This year, we want to celebrate diversity, in addition to celebrating the fact that now we are finally fully open. In terms of F&B, we want to highlight the resort’s culinary diversity, be it at Izakaya by OKU, or Koral, we want to elevate all the Indonesian aspects with five-star presentation throughout the dining venues. We also celebrate the talent behind it, namely the culinary team. : What advice could you share with anyone looking to break into the culinary industry? E: Because of TV shows and whatnot, more and more people want to be in the kitchen industry. It’s okay to dream, but never forget the reality. The job requires sacrifices, it takes a lot of your time and you won’t have any time left to spend during the weekends to party, to go to events, and more. You have to have the passion and the endurance, otherwise you won’t make it. (kempinski.com)

Weng Kit Ho, Bopanna Thambukuthira Nanaiah, Eric Cocollos, Iswati Endah, Deni Koswara & Imam Fayumi

Cosmo Seafood Salad

Ingredient • • • • • • • • • • •

60g long beans 15g bumbu kuning 10g sambal Bali 45g batik clams 15g kalas gel 10g avruga 7g red chilli 10g peanut crackers 3g garlic chips 4g salt 2g pepper

Garnish • 10g cosmos salad • 2g peperomia leaf Sambal Bali • 20g shallot • 10g garlic • 5g red chilli • 5g bird’s eye chilli • 7g salt • 5g pepper

Kalas gel • 40g bumbu kuning • 10g red chilli • 150ml fish stock • 7g agar-agar • 5g salt Method 1. Mix cooked long beans with bumbu kuning and sambal Bali. 2. Add seasoning. 3. Mix cosmos salad with lime dressing. 4. Cook clams, then top with sambal Bali. 5. Garnish.

up close & Personal

• Executive Chef, Cakes & Bubbles •

Albert Adrià

Albert Adrià is one of the most respected figures in the culinary world. Renowned for creating innovative dishes at the famed elBulli, he and with his brother turned Barcelona into a coveted dining destination. An extraordinary chef, Albert possesses the skills to create award-winning savoury and sweet dishes. Exquisite Taste was lucky to be able to speak directly with him to learn more about his passion and his first ever brick-and-mortar dessert restaurant, Cakes & Bubbles, at the legendary landmark, Hotel Café Royal London. – By Rizky Adityo : Can you share with us what keeps you busy these days? Albert: Mainly our restaurants in Barcelona, Cakes & Bubbles in London, the project in Ibiza called Heart, as well as a 500-page pastry book that we will release at the end of the year, which will feature a selection of sweets and desserts from the last ten years of elBarri. : You are famous as the creative director of three Michelin-starred elBulli in Spain. Is there a certain expectation from the outside world when you open a new restaurant? A: We could say that there is interest because the name Adrià within gastronomy is a global brand. On average, 70 percent of my clients are foreigners, but in the end, the important thing is to do the job well. Guests give you a chance due to the name and prestige, but if they don’t like it, they won’t come back. : In 2015, you were recognised as the World’s Best Pastry Chef. What drove you into patisserie to begin with? A: I trained as a cook, and after almost two years, I had to change to the pastry section. Chance made the pastry chef leave, and I stayed for a while to fill the vacancy, that became 20 years. Little by little, I fell in love, and now I am one of the few examples of a savoury and pastry chef. : Your dessert restaurant in London, Cakes & Bubbles, has been a major attraction since it opened. What is the idea behind Cakes & Bubbles? A: To enjoy the sweet world from a much more gastronomic perspective, without falling into regular plated desserts, and with a very personal offer. It is a project that fascinates me and is a test bench for future Cakes & Bubbles. We are pleased with the feedback from the guests. : Do you have a favourite dessert on the menu? A: Many! We have five restaurants and about seven desserts on average, always changing. I love fruit, but they are also the

most difficult desserts to create. I also love chocolate, like everyone else. : In addition to Cakes & Bubbles, you and your brother Ferran own the elBarri group, which encompasses five restaurants in Barcelona. Can you share with us the creative process that goes on when deciding to open a new restaurant? A: In the end, there are routines that you learn, and then you apply these from one restaurant to another. Conceptualization, project development, the business numbers and finally the gastronomic model. You work with all these aspects for each restaurant in parallel. : What is your view on the culinary world right now? A: No doubt nowadays we can eat better than ever before in almost all countries. At the same time, we are eating worse than ever, with more processed food full of sugars and fats. : Is it true that getting a prestigious accolade, such as the Michelin star,

is not important to you anymore? Can you explain why? A: I can understand why you ask me that, but I don’t really care. They can give me all the awards, recognitions and stars they want, but in the end, I work to fill the restaurants and make people happy with gastronomy. It’s my only objective. : For someone who often gets the chance to taste dishes created by the world’s best chefs, what is your go-to comfort food? A: I really like vegetables, and I also love how they prepare them in Asia. I’m crazy about dim sum and seafood, which I also work with a lot. In fact, I am also working on a project for a vegetarian restaurant. : Is there a plan to expand your business ventures into Asia? A: I would love to open a Cakes & Bubbles, without a doubt; it was actually born as a concept to replicate, but I still don’t know where. Cakes & Bubbles at Hotel Café Royal (cakesandbubbles.co.uk)

The “Cheese Cake” Ingredients • • • • • • • •

200g double cream 30g pasteurised egg yolks 30g sugar 100g Coulommiers cheese, cut into small pieces ½ gelatine sheet, soaked in cold water 40g cream cheese 36g white chocolate 24g hazelnut paste

Method 1. Put the cheese in a heatproof bowl. In a small, heavy saucepan heat the cream, egg yolks and sugar to 85C, while whisking constantly to create a smooth crème anglaise. 2. Squeeze the water out of the gelatine and add to the crème, stir, and then pour the mixture over the cheese. Blend with a handheld electric whisk, and pass through a fine sieve into another bowl. Leave to rest for 24 hours. 3. Whip 60g of the creamy Coulommiers mixture with the cream cheese. Using a piping bag and a plain nozzle, pipe into three 7.5cm-diameter rings. Freeze. Remove from the moulds once frozen. 4. To cover the cakes, melt the white chocolate in a bain-marie and then mix with the hazelnut paste. Place the frozen cheesecakes on a rack and carefully coat them with the hazelnut mixture, removing any excess with a hairdryer (on a cool setting). 5. Allow the coating to crystallize then, wearing gloves, drape a piece of sterile cheesecloth over each cheesecake and allow them to set. 6. Carefully peel off the cheesecloth, leaving an impression of it on the surface of the cheesecake (this creates the illusion of a cheese rind). 7. Leave the cheesecakes to unfreeze in the refrigerator in a sealed container. Serve with butter biscuits. Makes 3 cakes.

Kartini Day Chefs

Every year on 21 April, the nation of Indonesia celebrates one of its national heroes, Raden Adjeng Kartini, who fought for freedom and emancipation for Indonesian women. Born into an aristocratic Javanese family, Kartini aspired to education that was not available to her, or other girls in Javanese society. In those days, girls in noble families were not allowed to have a higher education as they had to be secluded for an arranged marriage. During her seclusion, she continued to study, even making pen pals with people in the Netherlands, with whom she discussed feminist matters and revealed her dream of equality between men and women in Indonesia. After her death in 1904, a collection of her letters was recovered and made into a book titled Out of Darkness to Light. Today, many schools, hospitals and foundations are named in her honour and each year, her national holiday is celebrated with parades that are attended by children donning colourful traditional clothes. In celebration of Kartini Day this year, we present some of Indonesiaâ&#x20AC;&#x2122;s talented female chefs, talking to them about the role of women in todayâ&#x20AC;&#x2122;s culinary industry and their hopes for the young generation of women.

Rinrin Marinka

: What does Kartini Day means to you? Rinrin: For me, Kartini Day is a commemoration of proving that women can do whatever men can do.

women in the top positions in the culinary industry. So the kitchen doesn’t only belong to men, and we can be just as strong as men.

: What are your hopes and advice for young women today? R: I would like to see more women showing that they’re strong and they’re not easily defeated and brought down.

: Do you have any advice for women wanting to get into the culinary industry? R: Don’t be scared and never doubt yourself. Set your heart on your goals and keep fighting to get there. I can never stress this enough, but be strong and persevere!

: What do you think about the notion that the culinary industry is a man’s world? Is it true, and can we do anything about it? R: That is not true at all. For me, the culinary world is for everyone, regardless of gender. That said, I dare say that there’s no one that can run the kitchen better than women. It’s also great to see more

: What are your plans for 2020? R: I am currently working on my cookbook. The one I’m doing right now aims to convey the message that everyone can cook. I want to show that everyone, even those who don’t usually cook, can find enjoyment in cooking at home, that cooking is not as difficult and messy as most people think.

Petty Elliott

: What does Kartini Day mean for you? Petty Elliott: Kartini is an everlasting role model and truly inspirational. She empowered and encouraged women to fight for their right to study and for equal opportunities. This remains important today. Many young girls and women worldwide still don’t have equal rights or the opportunity to study and are expected to stay at home. : What are your hopes and advice for young women today? P: That all young women have the chance to study, to follow their ambitions and have their own career. My own culinary education was totally outside the classroom and included hundreds of visits to traditional markets, farmers and food artisans. I have learned from local communities, top international restaurants, resorts and hotels around the world, which provided material for my magazine and newspaper columns, recipes and books over the last 16 years. Work hard, never stop learning, be tolerant and show your leadership. Most of all do, what makes you happy. : Do you think the culinary industry is a man’s world and can we do anything about it? P: Yes, it is true. In the UK alone, only 17 percent of chef positions are held by women. Historically, women have cooked for the family at home, which has been seen as domestic work and not a real job. Ironically, many top chefs get inspiration from their grandmothers

and mothers. But times are changing. More women are involved in the culinary world – in farming, the kitchen, as food writers. Some of the best artisanal chocolates, spices, sorghum and local cheeses in Indonesia are produced by women and I meet many more young female chefs in top restaurants in Bali, Jakarta, London and big cities around the world these days. : Do you have any advice for women wanting to get into the culinary industry? P: Equip yourself with the relevant skills, including communication, attitude and professionalism. You need the collaborative spirit of a team player, while demonstrating the value of hard work. The most important thing is to love food, to be passionate in what you are doing and to enjoy the journey – good or bad. : What are your plans for 2020? P: I will continue to promote Indonesian cuisine in England. I travel as a guest chef and food consultant, and run a bespoke private catering company. One of my upcoming events is a series of evening appearances and talks at the Royal Botanical Gardens at Kew in London, in conjunction with an Indonesian orchid festival. I will also be giving a cooking class at London Cookery School and will guest at the famous Le Cordon Bleu school in London this year. I am so excited! (pettyelliott.com)

Salmon Gravalax with dabu-dabu avocado A refreshing, light and delicious starter or light meal in early spring Ingredients • • • • •

500g salmon fillet, sashimi quality 40g sea salt 15g sugar 2 tbsp freshly ground black pepper 50gr fresh dill, chopped finely

Dabu-dabu avocado • 370g or 2 avocadoes, stoned, peeled and cubed • 150g red tomatoes, cubed • 75g shallots, chopped finely • 5 red bird’s eye chillies, chopped finely • 50ml lime juice • 25ml extra virgin olive oil • Salt to season • Small bunch of Greek or Italian basil, or Indonesian (holy) basil, if possible, chopped finely Filo case • 80g butter, melted and cooled, plus extra for greasing • 270g ready-to-use filo pastry Extra • 1 tbsp mayonnaise Method 1. At least 24 hours before serving, lay salmon in a long, narrow dish. 2. Mix together salt, sugar, black pepper and dill. 3. Press half of seasoning evenly onto fish, turn fish over and repeat with remaining seasoning. Cover dish with cling film, weigh down with a plate on top of the fish. Chill for 24 hours. 4. After 24 hours, drain liquid from dish. Rinse off seasoning with ice-cold water and pat fish dry with kitchen towels. 5. Using a long sharp knife, slice the salmon in thin, long pieces. Set aside and keep chilled. 6. Preheat oven to 180C. Grease a six-hole muffin tin or cupcake tin well. Cut the filo pastry into squares big enough to fit into the muffin holes and hang over the sides a little. 7. Brush each piece of filo with melted butter and stack four at odd angles and gently press into muffin holes.

8. Place filo cases into the oven for 5-6 minutes, to crisp up and turn golden brown. 9. Remove from oven and leave to cool for 10 minutes. Remove from the muffin tray and set aside. 10. To make the dabu-dabu, mix all the ingredients, season with salt, add a little simple syrup if you wish. Check seasoning.

PRESENTATION 1. Prepare six serving plates. Put a large dot of mayonnaise in the middle of each plate, then place one case on top and press gently. 2. Put around 2 tablespoons of dabu-dabu avocado into each case. Shape the sliced salmon into roses and place on top. Serve immediately. Serves 6

Sisca Soewitomo

: What does Kartini Day means to you? Sisca: It is a day that needs to be celebrated, to remember the hard-fought battle Kartini undertook to give Indonesian women the chance to have a proper education and to be smart. Kartini means a lot to us, because she taught us how to be willing to learn. : What are your hopes and advice for young women today? S: As a mother, my hope is that one day, all these young women understand that they have the power in their own hands to live their life. Also, to remember how their mothers helped shape them into better people. : Do you think the culinary industry is a manâ&#x20AC;&#x2122;s world and can we do anything about it? S: I fully understand why a lot of people might have this perception. Back then, this was true, because who could lift a 40-litre container of oil if not the guys? But now, everyone has the ability to master every skill needed in the kitchen. I believe that women are more than capable of holding their place in the kitchen and the culinary world.

: Do you have any advice for women wanting to get into the culinary industry? S: Have the passion to make something out of nothing. Start small, by having the willingness to learn and cook in the kitchen. Next is to learn how to create using your own recipes and understand well that presentation is as important as taste. : You are known as the mother of Indonesian cooking, is this important to you? S: To be honest, itâ&#x20AC;&#x2122;s not something that I take pride in because my main goal is to share my knowledge about cooking with other people. I am blessed enough to have been given the chance to learn about other cuisines by spending time in China and the United States. : What are your plans for 2020? S: I am continuing my programme to teach people who live in remote areas the basic skills of cooking. Whenever I do that, I will always make sure to bring along my books for them. Sharing my knowledge with them brings me so much joy.

Meet the inspiring and hardworking people behind the food and beverage scene who support the chefs and make sure the kitchen business runs smoothly. This time around we get to know Anung Prihastomo from Gran MeliĂĄ Jakarta, Pemmy Noija from The Sultan Hotel & Residence Jakarta, Heru Zidniansyah from Le MĂŠridien Bali Jimbaran and Erik Fatono from Si Jin.

also love to spend my time talking to my team and to our guests, to make sure everyone is happy. : Your best attribute? A: My determination. I love to make things happen and cross tasks from my list. I love to challenge myself, especially with new things outside my routine. I believe that everything can be done in a better way. : Team player or team leader? A: I really enjoy working in a team environment; I also love team sports very much, such as futsal, soccer and basketball. I enjoy engaging with people and always ask my team and involve them with tasks and improvements.

Anung Prihastomo

: Who has been the most influential figure in your career to date? A: Many people have influenced my life, but the most influential have been my parents. They taught me values to live by, trusting and supporting me. They always encourage me to pursue my dreams while challenging myself to be the best I can be. I would not be the person I am today without their love and guidance.

Assistant Director of Food & Beverage at Gran Meliá Jakarta

: Name one really special thing about your restaurants? A: I always believe that our guests want to feel like humans, not just customers, and to be treated with sincerity and positivity. The opportunity to deliver a human experience starts with me and our team, and I believe that our people are special.

: What are your responsibilities? Anung: All of the food service at the Gran Meliá Jakarta falls in my area of responsibility, from food to drinks and service. The main task is to ensure that our standards and values are upheld. At the same time, it is also about the continuous optimization of operations, processes, and the improvement of our offerings. The goal is to make sure our guests have the best possible food service experience in Gran Meliá Jakarta. : What makes a typical day? A: I get up early to pray, then bike to work whether it is sunny or rainy as it makes me feel good. Then I work through my list of things to do, prioritized depending on urgency and importance. I

: How do you unwind? A: Karaoke gives me a rush of energy and is fun. I also always love the feeling of being out in nature, watching a bonfire and enjoying drinks with friends. I have taken many camping trips in my Volkswagen bus with my family over the past decades. No TV, no radio, no phones, no social media, no stress; we can just explore and discover the world around us. : Dead or alive, who would you like to take out to dinner? A: Bob Marley. I love his distinctive reggae style and meaningful lyrics, and this quote, “The greatness of a man is not in how much wealth he acquires, but in his integrity and his ability to affect those around him positively.” Gran Meliá Jakarta (granmelia.com )

breakfast service. After that, I’m usually off to a morning briefing with each team from each dining venue and the banqueting department. In the afternoons, I take a short break and then double check that everything is ready for evening events or dinner. This is typical when you are working for a business hotel that has fully functioning MICE facilities. : Your best attribute? P: Feeling blessed. I feel very lucky to be doing what I am doing right now. This job is ideal for me because it suits my personality and passion. : Team player or team leader? P: Both. As a leader, you need to be able to listen to your team and create a better working environment, so everyone feels comfortable and shows a good work ethic.

Pemmy Noija Manager of Food & Beverage at The Sultan Hotel & Residence Jakarta

: What are your responsibilities? Pemmy: Making sure that everything is running smoothly in the food and beverage department. Having a few dining venues and massive MICE facilities does bring its challenges, but if every guest is happy and the event goes without a hitch, then it is all worth it. : What makes a typical day? P: It usually starts pretty early in the morning with overseeing the

: Who has been the most influential figure in your career to date? P: Probably my leader at the place where I used to work because he taught me how to solve problems, and my current general manager, Fintan O’Doherty. : Name one really special thing about your hotel? P: The Sultan Hotel & Residence Jakarta is a city landmark that showcases the beautiful Indonesian heritage through its décor, which is adorned in batik designed by Iwan Tirta. : How do you unwind? P: After a long day of work, my colleagues and I usually go out for a little bit of relaxation, just hanging out over some good drinks and conversation. : Dead or alive, who would you like to take out to dinner? P: My family as they have always been there to support me, no matter what. The Sultan Hotel & Residence Jakarta (sultanjakarta.com)

believe in myself. Then I earn trust from my peers and staff to lead them in playing this game as a team. Everyone has a role to play to achieve our goals. : Who has been the most influential figure in your career to date? H: The people I worked with at Hakkasan Dubai and Shanghai back in the days. I learned a lot of lessons from the service and quality they offered, it was a great opportunity for me to develop my career. When I worked at The Westin Jakarta, Freddie Khoo was a great mentor. He encouraged me to be the best version of myself and to implement my passion for the F&B business.

Heru Zidniansyah Manager of Food & Beverage at Le Méridien Bali Jimbaran

: What are your responsibilities? Heru: Everything. Experience and quality are the most important foundation on which to build something, from that we continue to expand our reputation in this region. I am part of the young generation in the F&B industry and have aggressive vision in marketing, execution and results. Le Méridien Bali Jimbaran is in the phase where its existence is established already. With support from the management, we’re going to continue that legacy. Right now, we are on the right track with a positive spirit, our strong points and room to improve. : What makes a typical day? H: Every morning I wake up as early as my daughter. Exercising is a must, as this keeps my spirit and body sharp. As soon as I arrive at the hotel, I spend 10 minutes in my office to check any details that the team has handled the night before, after I left. I head to the restaurant to spend time with my guests during breakfast service and let them know that I will be their guardian angel during their stay. I love this communication method and I believe my attitude is conveyed as a positive energy to the guests, and they will trust us as their second home. I also go and check all the areas, including the kitchen and dishwashing areas, and discuss details with each section’s leader in my department. : Your best attribute? H: I love my job, and I do it with passion, and from there I know how I am going to achieve my goals. : Team player or team leader? H: Both. When I lead, I have to know what I’m doing, and I have to

: Name one really special thing about your hotel? H: For me it’s not just a hotel, it’s been a home since day one. We have a unique all-day dining restaurant, called Bamboo Chic, serving multi-national cuisine, from local to western. What distinguishes us is the personalised service. In addition, we also have a fancy rooftop outlet boasting views of the ocean and Jimbaran beach, called Sky Lounge. : How do you unwind? H: Moving to the island from a metropolitan city is a dream come true for me and my family. I can enjoy nature often and spending time with my little family on the beach is a weekly goal. Accompanying my daughter playing on the sand is heaven for me. : Dead or alive, who would you like to take out to dinner? H: This is a very emotional question. My mom and my sister who have passed away. I love them both. Le Méridien Bali Jimbaran (lemeridienjimbaran.com)

we have just opened our steakhouse, there is no day off as I travel quite frequently. When in Bali, I have back to back meetings in the afternoon and arrive at SI JIN during the dinner service to oversee all the operational aspects. My duty as CEO is to ensure that everything is running according to plan and all the puzzle pieces are matched and working together. Despite my hectic schedule, I also play tennis three times a week and I end my day having dinner with my wife and daughter. : Your best attribute? E: I’m a very observant person, I always seek and find great potential or talent in people. : Team player or team leader? E: Team player. I’m so grateful to have such a great team. We always try to stay ahead of the curve and don’t just follow what everybody else is doing. We like to test the boundaries big time. It has been a huge success in our hospitality establishment.

Erik Fatono

: Who has been the most influential figure in your career to date? E: Tilman Fertitta, the owner of Landry’s properties, Golden Nugget Casinos and the Houston Rockets NBA team.

: Name one special thing about your restaurant? E: We are very proud of how SI JIN has become a dining destination in Bali. We are not just a restaurant, we look at the Chief Executive Officer establishment from different angles. SI JIN is a steakhouse in which at Si Jin we hand pick all of our cuts. You will find rare and conventional selections, any of which can be cooked according to your preference and liking. Complementing our meat selections, we have irresistible dishes and phenomenal cocktails – truly a dining experience : What are your responsibilities? Erik: One of my many responsibilities is to create a platform for the beyond compare. However, we continue to research and learn more talented people in my team and to elevate them to be better in terms every day as the market is constantly changing and we too have to keep our eye on the game. of life purpose, character development and, of course, progressing and enhancing their skills. : How do you unwind? E: I like to listen to music. For me, music stimulates the brain, both : What makes a typical day? creative and non-creative aspects. E: My morning routine consists of me being awake at 7am and having breakfast with my wife and daughter, before dropping my daughter off to school. Afterwards, I go to several meetings, one of : Dead or alive, who would you like to take out to dinner? which is my weekly operations meeting with my head office. When E: Brandon Boyd, the vocalist from the band Incubus. checking emails, I usually go to a nearby café or a quiet location Si Jin (sijinbali.com) and I finish my work more or less around 6 or 7pm. However, since

s t r e s Des From the honey coated fruits of ancient Persia to the extraordinary creativity of modernday masters like Chef Janice Wong, the development of cakes, pastries and puddings is an exploration of culinary evolution that panders to our craving for decadent dining.

Italy Italy is known for its love of indulgent desserts and sweet treats, like irresistible cannoli, zabaglione with berries and, of course, the delights of gelato. There are also many celebratory cakes, like pastiera Napoletana, which must be made by Good Friday so that is perfect for Easter Sunday. But perhaps the best-known dessert, however, is tiramisu, the pick me up offering creamy richness, coffee and cocoa.

Tiramisu

France The French have a long history of patisserie and have given us some of the worldâ&#x20AC;&#x2122;s most famous and mouth-watering delicacies, from Poire Belle Helene, tarte tatin, profiteroles au chocolat and canelĂŠ, to the creamy delights of the mille-feuille. The mille-feuille, which means thousand leaves, is an irresistible mix of fine layers of puff pastry, rich cream and a glazed top that beguiles the palate and tempts all those with a sweet tooth. Mille-Feuille

England has an array of legendary and delicious regional cakes, desserts and puddings. Historical favourites include the Victoria Sandwich cake, Bakewell Pudding and the iconic scones. When summer comes, it is strawberries that take centre stage, served with cream everywhere, including at all the summer sporting events, like Wimbledon and Ascot, and in desserts like the famed Eton Mess with smashed meringue and cream.

ÂŠ Naomi Robinson

England

Eton Mess

Tangyuan

ÂŠ Chi Pham

Hong Kong If youâ&#x20AC;&#x2122;re wondering why Hong Kong is on this list, then you must have forgotten that desserts are serious business there. With a plethora of dessert shops, many people are always seen lining up for the many offerings. Inspired by the clean taste of Chinese cuisine, travellers visiting Hong Kong are able to indulge in traditional desserts that range from mango pomelo sago, to tangyuan or glutinous rice balls, sweet red bean soup and more.

ÂŠ Eiliv-Sonas Aceron

Indonesia

Bubur Injin

Consisting of over 17,000 islands, Indonesia offers a variety of desserts found across the archipelago. Whether it is baked, steamed, boiled or fried, the choices are endless for anyone with a sweet tooth. Coconut milk is a mainstay in Indonesian desserts, a perfect complement for an after meal sweet that include bubur injin, or black rice pudding. While the jajanan pasar, or traditional snacks, are available everywhere as both sweet and savoury treats, es teler is also a favourite among many looking for a quick, sweet thirst quencher. With shredded fresh coconut, bites of jackfruit and avocado, this cold dessert is perfectly topped with crushed ice and condensed milk.

Japan While Japan itself is famed for innovating new technologies and products, the Japanese are still very happy with their traditional sweet treats. Mochi, matcha and glutinous rice cakes are still very much in demand. Despite this, a new wave of desserts is popping up around Japan inspired by French cooking techniques, including the jiggly cheese cake now being hyped by youngsters. Japanese Matcha Cake

erts s s e D R JAKA

Makaron Bakeshop at Pullman Jakarta Indonesia

Red Bean Matcha Cake

et within the spacious lobby of the stylish Pullman Jakarta Indonesia is the perfect venue to sit and relax over a light bite and a drink, or to grab and go to fuel a busy city life. Makaron Bakeshop is a chic space that stocks savoury nibbles, freshly baked bread, pies and quiches, jars of cookies, granola and chocolate bars, as well as designer cakes and healthy drinks. Offering bar-style seating and high tables surround by its mouth-watering displays, as well as comfortable armchairs just outside, the bakeshop is busy all day.

Pastry Chef Feri Sulfian and his team are passionate about serving the highest quality food to their guests and have recently crafted a selection of delicious plant-based vegan treats. Swapping out dairy and eggs might seem like a challenge, but the team create not only a vegan macaron, but also fruit danish and croissants, delectable ice cream made with rice milk and tasty cakes that can be purchased whole or by the slice. The matcha red bean cake is three luscious layers of soft matcha sponge sandwiched with a creamy filling with red

beans, while the apple cake is a springy sponge packed with cooked apples and covered with fresh fruit and micro flowers. Whether you are vegan or not, these new creations from Makaron Bakeshop are definitely worth a try. (pullmanjakartaindonesia.com)

MUST TRY • Red Bean Matcha Cake • Apple Cake • Coffee Macaron

erts s s e D R JAKA

PASOLA

at The Ritz-Carlton Jakarta, Pacific Place

Balinese Chocolate Sorghum Tart, Mango Rujak Sorbet & Kecombrang Pop

legant and welcoming, PASOLA at The Ritz-Carlton Jakarta, Pacific Place offers discerning diners a wealth of delectable choices from breakfast right through until dinner. Upholding the values of sustainability and celebrating the rich bounty of ingredients found within Indonesia, the chefs here embrace local produce and craft wonderful dishes that dazzle the taste buds.

With a selection of sweet desserts, a waffle and ice cream counter and afternoon tea all available at PASOLA, the pastry team, led by Pastry Chef Prambudiyono, is kept busy turning out beautiful treats that tempt both local diners, as well as those from around the world. Inspired by the limitless variety around them, Chef Prambudiyono’s team bring their knowledge, passion and skills to the forefront as they create with highquality products.

The dessert concept at PASOLA is clean and simple, yet always appetizing. To celebrate the local farmers and food artisans of Indonesia, local ingredients are showcased, paired with other flavours that make them shine. Even gluten-intolerant diners are catered to with some wonderful gluten-free desserts. The must-tries include the colourful Kecombrang Pop filled with a light and refreshing torch ginger mousse and a rosella jelly centre, which pair well with the Balinese cacao nib flourless chocolate cake. For chocolate lovers, the rich and delightful Balinese Chocolate Sorghum Tart with belimbing wuluh confit has the wow factor, while the Mango Rujak Sorbet has a sweet and sour balance. Staying true to presenting Indonesian flavours, these are flavoursome choices that suit everyone. (ritzcarlton.com/jakartapacificplace)

MUST TRY • Balinese Chocolate Sorghum Tart • Mango Rujak Sorbet • Kecombrang Pop

erts s s e D R JAKA

Kempi Deli

at Hotel Indonesia Kempinski Jakarta

pening early, at 7.30am on weekdays for busy professionals looking to grab and go, and at 9am on the weekends, Kempi Deli is ready to serve Jakarta’s residents with its ample selection of fine home-made products that run the gamut from cold cuts and sausages to up to 30 types of European bread and pastries, as well as some excellent cakes. Warm and casual, with brick walls and a distinctly European feel, Kempi Deli seats 30 indoors and serves a menu of gourmet dishes, from hearty breakfasts to salads, sandwiches and pastas, as well as imaginative healthy drinks, teas, coffees and even Paulaner beers.

Strawberry Tart & Green Tea Yuzu

The sweets and cakes here are designed to pamper the taste buds and are perfect for a treat at any time. The Strawberry Tart is a well-made classic with sable Breton, pistachio, custard and fresh strawberry – light and luscious, the custard melts in the mouth as the crumbly base adds texture. Another bright delight is the Green Tea Yuzu with layers of crunchy green tea dacquoise, tart and zingy yuzu cremeux, orange compote and fluffy green tea mousse,

wrapped in a glossy green decorated with daisies. The unique combination of sweet and tart is sensational. For chocolate lovers, the Hazelnut Finger is a dream with its mixture of creamy chocolate, crunchy hazelnut, hazelnut sponge and caramel toffee all wrapped up in chocolate. In high demand with Kempi Deli customers, it is available in both individual servings and as a 1kg cake. What’s even

better is that discounts are available after 7pm on all freshly baked goods. (fourseasons.com/jakarta)

MUST TRY • Green Tea Yuzu • Strawberry Tart • Hazelnut Finger

er Dess JAKA

RTA

Pullman Jakarta Central Park

Red Velvet Cheesecake

itting in the middle of the buzzing city of Jakarta, Pullman Jakarta Central Park is a home away from home for both business and leisure travellers. Adorned in vibrant décor, complete with a small art gallery in the lobby area, the hotel invites guests to take a moment off from the outside world to fully enjoy some relaxation. A favourite place for guests to enjoy some relaxation is at the hotel’s all-day dining venue, Collage, which serves up some delectable choices of both savouries and sweets.

Situated on the 12th floor of the hotel, Collage offers more than just great views of the city, it also has fine sweet creations that tempt all taste buds. Pastry Chef Raditya Chandra is responsible for creating these mesmerizing, eye-catching treats at Collage as he uses his years of experience working overseas back in his hometown. Since joining the hotel in 2018, Chef Raditya has been busy innovating the dessert menu, creating new recipes and elevating the hotel’s offerings. Highlighting the best ingredients that are available in

Indonesia, the chef aims to create sweet sensations to evokes childhood nostalgia. With his passion for creating delectable pastries that are inspired by his travels through the Mediterranean and Asia, the vibrant hotel is famous for its selection of signature desserts, such as a variety of glazed cheesecakes, chocolate walnut praline and the local dessert-inspired klepon cake. All of these signature cakes are best enjoyed with

a freshly brewed cup of local bean coffee, which is also available on the menu. (pullmanjakartacentralpark.com)

MUST TRY • Red Velvet Cheesecake • Chocolate Walnut Praline • Klepon Cake

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La Patisserie

at Four Seasons Hotel Jakarta

et within the stunning Four Seasons Hotel Jakarta is the exquisitely pretty La Patisserie, a haven for lovers of fine, sweet delicacies that are as gorgeous to look at as they are delicious. Decorated in pale Tiffany blue and gold, with delicate, ornate seating, towering windows and a dramatic star-burst on the floor, this is a setting inspired by both the opulence of the Marie Antoinette era, the queen of France renowned for saying, “Let them eat cake”, and the sophisticated style of the world’s most exclusive jewellery boutiques. La Patisserie is also idyllic as a venue to relax with friends and catch up over a delicious morsel accompanied by a fine tea or coffee. The pastry team is dedicated to excellence and brings together fresh, highquality ingredients, imagination, passion and skill to create luscious temptations to suit every occasion, from Lebaran, Christmas and Chinese New Year to birthdays and every day. With fresh pastries – including red velvet croissants filled with vanilla cream cheese – to hand-crafted chocolates in flavours like yuzu praline, salted caramel and vanilla, and so much more, as well as colourful cakes, there is something for every occasion. Popular cakes include the beautiful Enrica, a vanilla sponge with white chocolate and Chantilly topped with a purple butterfly, the bright red Earl Grey with its lush earl grey mousse, milk chocolate, hazelnut and raspberry filling, and the Delizia Al Caffe with its rich chocolate coffee flavours, decorated with splashes of gold and purple micro flowers. (fourseasons.com/jakarta)

MUST TRY • Earl Grey • Enrica • Delizia Al Caffe Earl Grey

er Dess BALI

Sofitel Bali Nusa Dua Beach Resort

ffering the perfect blend of French and Balinese cultures, Sofitel Bali Nusa Dua Beach Resort has long cemented its place as a big contender in gastronomic excellence. Housing several dining venues spread throughout the resort, the choices satisfy all taste buds. For those with a sweet tooth, the beachfront resort prides itself in creating sweet temptations that showcase the detailed techniques of French cooking with the freshness of local ingredients. A varied selection is available in both of the bigger dining venues, Cucina and Kwee Zeen restaurants, while at Club Millesime, guests get to sample wonderful treats in the famed high tea. In Cucina, discerning diners are treated to a fine selection of the classics, which include tiramisu, panna cotta, dark chocolate mousse, mixed fruit sago, and home-made gelatos and sorbets. On the weekend, for its award-winning brunch, the restaurant serves up dessert specialties that range from crêpes to mille feuille. Meanwhile, at the all-day dining restaurant Kwee Zeen, guests are invited to take a journey of flavour around the world. Aside from the bountiful selections of appetizers and main courses, the restaurant also offers

Raspberry PanNa cotta

great sweet temptations. Local favourites, including jajanan pasar (traditional snacks) and kue lapis (layered cake) are available from the dessert table, in addition to freshly baked pastries and beautifully made cakes and cookies that will surely delight every one of every age. (sofitel.accorhotels.com/9078)

MUST TRY • Raspberry PanNa Cotta • Chocolate Mille Feuille • Green Tea Dome

er Dess BALI

Le SoufflĂŠ

The St. Regis Bali Resort

he St. Regis Bali Resort is known for many excellent factors, from exceptional gastronomic offerings, to its dedicated butler service. In between is the exquisite design, the world-class facilities, the impeccable location and much more.

Upon the subject of sweet delights, The St. Regis Bali Resort has its elegant and enticing Gourmand Deli. The delicatessen opens its doors to those with a sweet tooth looking to get their sugary fix.

Vincent Stopin Pastry Chef

The chocolate fountain is the pièce de résistance that would first attract anyone passing by, before they lay eyes on the assorted, pastel-coloured macarons, and the selection of fine chocolates. Completing the experience are the curated arrays of tea, coffee – including Kopi Luwak roast (civet coffee), and considering this is The St. Regis Bali Resort, Champagne. You can enjoy all these treats at Gourmand Deli, or you can arrange to have a picnic by the beach.

We went behind the scenes to meet Vincent Stopin, the resort’s renowned and esteemed pastry chef, who overlooks the sweet side of the F&B front on all the resort’s outlets, including the aforementioned Gourmand Deli and the unquestionably refined Kayuputi restaurant. Vincent has bagged decades of experience honing his skills as a pastry chef, from France, the United Kingdom and Ireland, to the United Arab Emirates and now here in Bali. (stregisbali.com)

: What made you choose to become a pastry chef? Vincent: I was inspired at an early age, browsing through inspirational publications in France, namely Lenotre and Thuries. The love I have for pastry was practically intuition.

: What do you think is the most important principle or philosophy when it comes to baking? V: Persistence, passion, time and patience.

: If you could only have one dessert or cake for the rest of your life, what would it be? V: It’s impossible to choose just one. Each dessert has its own unique story. From a simple croissant, to the latest modern cake, their stories need to be told and respected.

: What is so special about your three signature desserts? V: I think Le Bourbon, Le Soufflé and Palmier represent what we’re able to do. All of them look easy to make, but they demand dexterity and technical knowledge to execute well.

: Can you tell me about your concept for cakes and desserts at your hotel? V: At the hotel we keep functionality and trends in mind, we then adjust the variety accordingly. Usually there are demands for

less sugar and lighter versions, and we try to accommodate that.

MUST TRY • Le Soufflé • Le Bourbon • Palmier

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Pod 64% Chocolate Sphere

W Bali â&#x20AC;&#x201C; Seminyak

Bali – Seminyak barely needs introduction, as it’s one of the most popular hotels in Bali – with people from the capital city and many other cities around the world visiting Bali to experience the W life. Known for its pumping parties, elaborate musical offerings and programmes, and decadent brunches and buffets, sometimes patrons forget that the resort is also home to the most aesthetically alluring and delectably dazzling desserts.

reds. The velvety filling is only revealed once a dousing of hot chocolate is poured over the sphere, causing it to melt and implode, exposing its contents. Meanwhile, Director of Culinary Beryl Adler shared his thoughts on desserts and the secret of baking. the Warm Chocolate Bonbon comprises caramel chocolate formed like small balls, He also chose the Pod 64% Chocolate served with a crispy tuile, cocoa coating, Sphere and Mount Agung from FIRE, and Warm Chocolate Bonbon from Starfish Bloo and vanilla ice cream. The Mount Agung is as the stellar star desserts that you should try another iconic dessert with local orange ice cream covered with meringue and shaped during your visit to the resort. like a mountain, which is then doused in heated flaming rum. The Chocolate Sphere is hand brushed and almost marbled with fiery oranges and (wbaliseminyak.com) selections, in addition to the restaurants’ coveted savoury selections.

The resort’s W Lounge sees the next level of high tea offerings daily. Appropriately named A Mad T-Party – a nod to the endearingly kooky character Mad Hatter from the whimsical story Alice in Wonderland and his penchant for quirky tea parties, the programme showcases colourful cakes and cookies. To enhance the experience are freshly brewed coffees, teas and French Champagne. That said, the high tea isn’t the only place where you can find sinfully sweet treats at W Bali – Seminyak. The resort’s two signature restaurants, Starfish Bloo and FIRE, also take pride in their dessert

: What is so special about these desserts? Beryl: Creativity speaks in every corner! All the desserts served at W Bali – Seminyak are unique. We use local ingredients and products to make the dessert the perfect last course. Some of our signature desserts would steal the show and keep your eyes open while watching it perfectly melt on your plate! : If you could only have one dessert or cake for the rest of your life, what would it be? B: Dark chocolate amaretto cake. I love rich dark chocolate and how it calms your nerves. The Amaretto liqueur in there helps too. I like putting whole brandied cherries inside, so as you eat the cake you get a nice burst of sweet cherry to balance the cake. It actually reminds me of my grandmother, she would make this cake just for me on my birthday.

Beryl Adler Director of Culinary

: Can you tell me about your concept for cakes and desserts at your hotel? B: It’s all about visuals when it comes to

dessert. It has to look eye-catching before choosing to eat it. So, presentation has to look superb! The concept from W Bali – Seminyak is bold from all aspects: the colours, the sizes, the aroma and the texture. The smell of a dessert can really drum up some excitement. Not to forget the use of local ingredients to keep the consistency of the concept. : What do you think is the most important principle or philosophy when it comes to baking? B: For me, the principle when it comes to baking is more important. Patience is the key! I would extend this trait wherever I go, especially when I’m in the kitchen. To make the perfect dessert, you need to be able to bake perfectly from the beginning until the end. Once you begin, there’s no going back! Otherwise you need to start all over again.

MUST TRY • Pod 64% Chocolate Sphere • Warm Chocolate Bonbon • Mount Agung

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Traditional Sweets

The ANVAYA Beach Resort Bali

ne of Kuta’s best kept secrets can be found at The ANVAYA Beach Resort Bali on the quiet end of Kuta Beach. With elements of ancient Bali Aga, mystical Hindu Bali and Modern Bali combined with contemporary facilities and services, this family-friendly resort is a treasure trove of delights, as well as being home to Pastry Chef Yuyun Mardojo.

Passionate and talented, Chef Yuyun creates all the sweets, desserts and chocolates in the restaurants, for events and the turn-down service, as well as serving two delectable afternoon tea sets – one is a classic western style that includes perfect, unmissable English scones, while the other presents local treats. Determined to make Indonesian flavours irresistible for international guests, Chef

: Can you tell us about your concepts behind the desserts and sweets at The ANVAYA Beach Resort Bali? Yuyun: I’ve worked with chefs from around the world, as well as in Thailand, and gathered experience and recipes not only from them, but also seen what people from different countries like. It’s important as a chef to put aside your ego and focus on your market. Here, the resort promotes the beauty of local art and culture, so I use local flavours in my creations. : What are your top three desserts or cakes at the resort? Y: The top seller is the Pandan Banana Chocolate cake at Sands. Pandan has a lovely fragrance and is widely used in Indonesia, so I use a layer of pandan, topped with lightly caramelised bananas in custard, then chocolate mousse, all wrapped in chocolate, then decorate it so it’s on trend. Yuyun Mardojo Pastry Chef

Our assorted traditional snacks are also very popular and I love making them look good

Yuyun’s traditional sweets are as pretty as French pastries, while retaining the original taste, while others marry flavours like pandan with bananas and chocolate, or kaffir lime with coconut for creations that tempt all nationalities. Found at Kunyit, Sands and on the ocean-facing decks, don’t miss this excellence, and look out for the liquor ice creams too. (theanvayabali.com)

to trigger curiosity and tempt our foreign guests. Another creation is a lighter version of a very traditional Balinese sweet, Batun Bedil, which is rice flour dumplings in palm sugar syrup, but I add coconut and kaffir lime sorbet, which maintains the traditional flavours, but makes it more acceptable to guests today, both local and foreign. : If you could only have one dessert for the rest of your life, what would it be? Y: Actually, although I can make any dessert, I love vanilla pudding made with agar-agar. It’s so soothing, cooling and easy to digest.

MUST TRY • Traditional Sweets • Pandan Banana Chocolate cake • Batun Bedil

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Marinated Strawberry

Maya Sanur Resort & Spa

ituated only steps away from the calm waters of Sanur Beach lies a hidden gem where guests can satisfy their sweet cravings. Maya Sanur Resort & Spa is more than a comfortable resort, it is a place where gastronomic experiences are heightened each day with new innovations that tickle the senses. At the heart of the resort is the all-day dining restaurant, Graze,

Both in-house and outside guests get to sample many classic favourites inspired by the French chef’s childhood. For example, the Mango St. Honoré is a tropical twist on the French dessert, with a pastry base and a sautéed Corporate Executive Chef Gildas Périn oversees the whole culinary process from top mango and passion fruit curd filling. The Coconut was his first dessert creation after to bottom at both Maya Resorts, in Sanur and Ubud, where he is delighted to showcase moving to Bali and is inspired by the beautiful rows of coconut trees that adorn the island. his skills in combining French techniques with locally sourced ingredients. (mayaresorts.com) where guests are invited to savour the flavoursome offerings that range from savoury to desserts.

: What is your role as corporate executive chef? Gildas: As a corporate chef my main task is to oversee all aspects of the culinary department, including pastry, and make sure we keep moving in the right direction. Basically, my role is to work with our different chefs and channel all the team members’ experiences and strengths to reach the same goal, like being a coach. : What is so special about your three signature desserts? G: These three desserts are brand new, some not even on the menu yet! But what makes them special is their use of local products: coconut, strawberry and mango. I believe it is very important that our dishes and pastries tell a story and reflect our environment; here in Bali the best way to achieve that seemed to be with fruit. Gildas Périn Corporate Executive Chef

: Can you tell us about your dessert concept for the resorts? G: One of the first rules I established when

making our new desserts was using less sugar, that is a must in modern pastry. Secondly, we always try to respect the product, for example if you are making a lemon dessert then it should taste like lemon. Finally, on top of all that, we try to be creative, adding different textures and flavours to match with our pastry style. : What do you think is the most important principle or philosophy when it comes to baking? G: I think the important thing is to not get carried away, knowing when to stop. Oftentimes chefs want to keep adding to a cake or dessert, making it more complex, but beauty lies in simplicity. Less is truly more.

MUST TRY • Marinated Strawberry • Mango St. Honoré • The Coconut

erts s s e D AP SING

ORE

Colony Bakery

at The Ritz-Carlton, Millenia Singapore

A Mango Cake

classic five-star hotel bakery that serves in-house, walk-in and online guests, Colony Bakery at The Ritz-Carlton, Millenia Singapore is the go-to place for all your delectable artisanal cakes, pastries, freshly baked breads, luscious chocolates, seasonal goodies and savoury light choices, like sandwiches and salads.

The fabulous collection includes perennial favourites like the beautifully ornate Strawberry Shortcake, rich Caramel and Chocolate Fudge Cake, Tiramisu, Carrot Cake, the lush edible flower and mangotopped Mango Cake, and the elegantly gold speckled Colony Cake. Available in an array of flavours, the bakery’s signature pastry

is the Upper Crust, which has a muffin base and a cookie top and is a popular mid-day snack. Choose from flavours like Cornucopia, a pandan, coconut and white chocolate cookie atop a pandan and coconut mango-filled muffin base. Other flavours include Royal, a chocolate muffin filled with sea salt caramel underneath a double chocolate chip cookie, as well as Persia, Sicilian and the PB&J, a peanut butter muffin with cherry filling topped with a peanut butter and rich dark chocolate cookie. Conveniently located on Level 3 of The Ritz-Carlton, Millenia Singapore the bakery also offers gifts, like the Colony

Signature Hamper. Packaged in a luxuriously sleek rose gold box, it includes assorted chocolate barks, macarons, Upper Crusts, chocolate pralines, Colony balsamic vinegar, Colony chilli sauce, Colony olive oil, Colony teh tarik, traditional kaya jam, walnut cookies, and a bottle of Ritz Champagne. (ritzcarlton.com/singapore)

MUST TRY • Mango Cake • Colony Cake • Upper Crust

erts s s e D RE APO SING

2am:dessertbar by Janice Wong

5 Tastes Chocolate

ith outlets throughout the region, Chef Janice Wong’s endless passion for culinary art has driven her to test to the extreme the creative limits of dessert making. For those with a sweet tooth, the exceptionally beautiful results are nothing short of Nirvana and provide her devotees with a spectacular blend of taste, texture, aroma and visual appeal. Located on Lorong Liput in Holland Village, Chef Wong’s signature dessert restaurant, 2am:dessertbar, is a minimalist and sultry space built around a substantial and well-stocked bar, where you can pull up a stool and indulge. There are also booths accented by some funky real chocolate art on their stone tables, which is a fascinating talking point. Named after its daily closing time, every visit to 2am:dessertbar will throw up a new gastronomic experience as Chef Wong strives to satisfy our cravings with her artistic collection of pastries and desserts.

made with dulcey chocolate mousse, passion fruit chocolate, banana ice cream, mango lime and lychee consomme, and the wonderful Cassis Plum, which is a cassis bombe with elderflower yoghurt foam and choya granita adorned with yuzu pearls and rubies – simply divine!

Crafted using exceptional ingredients, the choice includes a host of scrumptious delicacies created to suit every palate and mood. Favourites include Cacao Forest,

Those who like sampler-style desserts can choose 5 Taste Chocolate. Beautifully plated, it features chocolate brûlée, miso milk, chocolate, smoked chocolate, salted

ganache, chocolate raspberry jelly and chocolate naoshichi ice cream. (2amdessertbar.com)

MUST TRY • 5 Tastes Chocolate • Cacao Forest • Cassis Plum

erts s s e D RE APO SING

KOMA

ocated in The Shoppes at Marina Bay Sands, Singapore’s most recognisable luxury lifestyle venue, KOMA is a spectacularly

designed Japanese restaurant and sushi bar offering a modern interpretation of Japanese cuisine, a fine drinks menu and an opulent ambience.

Guests enter KOMA through a 20m passageway lined with orange arches reminiscent of the Fushimi Inari Shrine in Kyoto, which leads into the intimate and luxurious lounge where creative cocktails and an extensive sake list await. A dramatic 2.5m-tall Japanese bell sits above a traditional Japanese foot bridge, providing a fabulous focal point. The main dining room features luxurious table settings, soaring high ceilings, an oversized sushi bar and a private dining room at the mezzanine. The menu itself is crammed with original creations by Executive Chef Kunihiro Moroi, who incorporates fresh and seasonal produce and ingredients from Japan and includes some of the most delicious and dramatic desserts in Singapore. Our favourites include the Jumbo Sesame Profiterole, which is black sesame choux with white sesame ice cream and rich, table-poured chocolate sauce; the Lemon Yuzu, a tangy lemon mousse with yuzu jam and cacao crumble, and the delicious and extremely photogenic Bonsai, a molten dark chocolate and crunchy praline delight. (komasingapore.com)

MUST TRY • Jumbo Sesame Profiterole • Lemon Yuzu • Bonsai Jumbo Sesame Profiterole

GOURMET | Jakarta

The Next

Chapter

A revamped oasis of style and indulgence, and one of the best all-day dining experiences in Jakarta. â&#x20AC;&#x201C; By Christian Galbraith

Mixed Satay

he renowned Signatures Restaurant at the luxurious and conveniently located Hotel Indonesia Kempinski Jakarta has recently re-opened following a major refurbishment. The highly anticipated changes include a fresh new and artistic interior and a livelier atmosphere, along with impressive à la carte and buffet menus and, of course, Kempinski’s excellent service. Situated on the hotel lobby level, the new Signatures is extravagant and comfortable, but in no way pretentious. The stylish design is steeped in Indonesian heritage and includes a collection of art and photography that celebrates the hotel’s illustrious history. Perfect for pre- or post-dining drinks, the newly relaunched Signatures bar is a comfortable hangout and offers an outstanding collection of beverages, including fresh juices, mocktails and cocktails, like the Kempinski Fizz, and a collection of premium spirits. In addition to the main dining space, Signatures features two brand-new private

dining rooms, 36 seats outdoors and a fantastic kids’ play area. Named Kempinski Little VIP, and equipped with Early Learning Centre edutainment toys, it is a colourful and welcoming space designed to fully engage the little VIPs, allowing parents to enjoy a relaxed and leisurely dining experience. The restaurant’s famed buffets showcase an extensive range of the highest quality local and international culinary delights. The open kitchen concept also boasts an array of spectular à la minute food stations. The expansive buffets are popular and include authentic Chinese dishes, fresh Japanese seafood and dishes drawn from classic western cuisines. Indulge in prime cuts and roasts such as tender lamb cutlets, black Angus prime ribs and roast chicken, or enjoy the bounty of the ocean with fresh jumbo shrimps, mussels, langoustine and lobsters. Indonesian comfort food features strongly in the spread with tempting dishes like siomay and nasi gandul, as well as the famed Hotel Indonesia rice porridge, or bubur ayam.

If you don’t want the buffet experience, then explore the outstanding all-day dining à la carte menu, which also features the legendary bubur ayam HI. The hotel’s signature dish, it has been a favourite in Jakarta for over 40 years. A traditional chicken porridge served with aromatic turmeric-laced chicken broth, shredded chicken, abon sapi and fried cakwe, what’s not to love? With a distinct Javanese influence, the à la carte menu boasts many local specialties, including pindang salmon, gado-gado, mixed satay, beef rendang and the gorgeous Selat Solo – marinated boiled beef with carrots, green beans, potato, boiled egg and sweet mayo. For a lighter international choice, check out the grilled black Angus tenderloin sandwich, or create your own Italian dish from a select choice of pastas and sauces. For a heartier meal, the steaks and fish are sensational, but do leave space to be tempted by the wonderful selection of local and international desserts. Signatures Restaurant at Hotel Indonesia Kempinski Jakarta (kempinski-jakarta.com)

Na si Gandul Broth

Method

Ingredients

1. Grind all the spices and stir-fry until fragrant, then add 3 litres of water. Simmer while stirring for 15 minutes. 2. Add coconut milk, palm sugar, soy sauce and salt and cook for 1 hour.

• • • • • • • • • • • • • • • •

1kg shallots 250g garlic 500g candlenut 1kg ginger 14g galangal 45g sand ginger 15g nutmeg 15g pepper powder 25g coriander powder 15g caraway 5 orange leaves 75g cinnamon 500ml coconut milk 200g palm sugar 75ml soy sauce 25g salt

Spiced Meat Ingredients • • • • • • • •

Lung Beef Beef tongue Beef ankles (kikil) Beef spleen (limpa) Beef brain Beef intestines Beef tripe

• • • • • •

Galangal Bay leaf Palm sugar Ginger Shallot Soy sauce

Method 1. Chop and cook the meat cuts in the spices with water.

Serve in a bowl with fried tempeh, sliced green pepper and soy sauce.

GOURMET | Jakarta

A Hot Spot for

Hotpot

Shu Guo Yin Xiang has established itself in the hearts of Chinese hotpot cuisine enthusiasts in Jakarta. Now the newest outlet has found a way to lure those with a penchant for exquisite design as well.

uxurious lifestyle and shopping centre Plaza Indonesia has just welcomed a new addition to its F&B front, the lavish and sumptuous Shu Guo Yin Xiang. The Chinese hotpot restaurant was first established in 2018 in the Lokasari area of Jakarta. It received such rave reviews that, by the second year, the brand had branched out with several outlets in the

Hotpot selection

â&#x20AC;&#x201C; By Runi Indrani

city, with the Plaza Indonesia branch being the fifth and newest one. Shu Guo Yin Xiang is known and much loved by diners for its signature hotpot, available in Szechuan mala broth or chicken collagen broth options. Other scrumptious dishes are also available, like the abalone, Hokkaido scallops and Panulirus Ornatus lobster.

The latest branch is also Shu Gio Yin Xiangâ&#x20AC;&#x2122;s flagship outlet, with 700sqm of space designed to resemble the glory days of the iconic Forbidden City in Beijing, China. The restaurant boasts exquisite interior details that have been well-thought out and designed. The faux roof detail and two Chinese guardian lion statues are at the entrance. Walking in, guests see there is no shortage of exquisite design elements in this restaurant.

Hokkaido Scallop

The reception area sees two eye-catching Chinese kimonos, custom-made from Chinese golden thread. The green and white marble tiles in this area resemble the shape of the iconic feng shui symbol of bagua, providing an attention-grabbing pièce de résistance to the area. Design details in the dining area are just as exquisite, like the laser-cut gold-plated wooden lattice in Chinese geometrical symbols, the ceiling made of tiles with Chinese lettering, and Chinese ink-style paintings.

The dining area accommodates up to 100 guests, including a semi-private section that can house up to 25 guests. Each table comes with an electric hotpot stove, and to add a lavish personalised touch to the technicalities, it is equipped with a custommade cast-iron pot with gold dragon heads as its holders. Additionally, a few private dining rooms are available, each accommodating 10 to 12 guests. This new outlet of Shu Guo Yin Xiang distinguishes itself from the rest not only

with its detailed design but also with its Shu Bar. The entrance to the bar is another work of art, a long hallway made of red brick walls – reminiscent of the hall inside the Forbidden City. The bar comprises two sections, one can accommodate up to 60 guests, while the other is a cosy and sultry lounge boasting a library set and Sudirman street views. Don’t miss the elusive and seductive cocktails when you’re there, including Madame Song Mei Ling and Crouching Tiger Hidden Dragon. Shu Guo Yin Xiang

GOURMET | Bali

The Future

is Plants

The much-anticipated Tanaman by Desa Potato Head is now welcoming guests at its futuristic restaurant. â&#x20AC;&#x201C; By Amanda Oâ&#x20AC;&#x2122;Connor

Rendang Nangka & Strawberry Nutty

ith its forwardfacing concepts and strong commitment to incorporating sustainability and zero waste into all its operations at the deepest level possible, Desa Potato Head is a way-shower on the island of Bali. Executive Chef Wayan Kresna Yasa plays a significant role in supporting this philosophy in the restaurants, while at the same time turning out delicious food that is always in demand.

The newest restaurant at Desa Potato Head is Tanaman, which simply means plant in the Indonesian language. The menu doesn’t only pay homage to plants, it is entirely plantbased, from the rendang to the satay and everything in between. Harvesting organic produce from small, spray-free farms in Bali, as well as some grown on site, Tanaman keeps its food miles low and the flavours high. The food is Indonesian, created from the country’s native plants, many of which are renowned for their health-supporting properties, as well as being very nourishing. The chefs refined their selection by drawing on their favourite dishes from childhood, recreating them using progressive techniques and eschewing soy for the versatility of roots, pulses, fruit and fungi. Classic flavours are found alongside modern interpretations, with dishes like the classic fish-based batagor from West Java reimagined as Bajagor, or bakso jamur goreng, whereby the crispy dumpling is filled with a rich field mushroom duxelles-like paste and served on a peanut sauce for an irresistible combination. The satay come in mushroom and tempeh variants, both equally delicious, while the lawar Tanaman is also a

Mangut Janpis

treat with a lovely combination of vegetables, grilled coconut and a crunchy cracker. The acknowledged star of the show is the jackfruit rendang, which uses young jackfruit to replace the meat. Caramelised and braised in coconut milk and spices for 16 hours – with constant stirring required – the jackfruit forms a fibrous consistency that closely resembles meat and is a fulfilling treat loved by Indonesians and foreigners alike. The drinks also have a health-conscious, local touch and range from island-inspired cocktails and mocktails using local fruit and herbs, to local beers, teas and coffees, various herbal tonics and flavoured kombuchas. The design is another feature where Desa Potato Head has forged its own path and rather than choosing a nature-inspired theme has embraced a futuristic style with reflective floors, a blue palette recalling the ocean and neon lighting that changes colour at night in a dramatic effect created by OMA. All in all, dining at Tanaman is an experience unlike any other in Bali and is an exciting glimpse into a more planet-friendly future. Tanaman (potatohead.co)

GOURMET | Bali

The Finest S e a s i d e E at e ry Indulge your taste buds with inspired Mediterranean dishes at the newly opened CafĂŠ del Mar Bali restaurant. â&#x20AC;&#x201C; By Rizky Adityo

Short Rib Agnolotti

et within the expansive grounds of Bali’s newest beach club, discerning diners now get to enjoy premium dining at Café del Mar Bali restaurant. Bringing the excitement of the Mediterranean-inspired spirit from the island of Ibiza to Bali, the restaurant serves a selection of fine dishes and drinks to satisfy the palate.

Nestled under one of Café del Mar Bali's iconic archways, the restaurant is a lightfilled venue with floor-to-ceiling windows and seats up to 100 guests indoors, with a further 60 guests on the adjoining al fresco terrace. Utilising the same concept

beng Beng

as the original Café del Mar in Ibiza, the al fresco balcony features the iconic Ibiza blue and white sails hanging from the ceiling to help shade diners from the heat of a sunny day. Inside the kitchen, the culinary team is led by Chef Graeme Palmer, who hails from England. Having worked with industry icons in his native homeland, Graeme brings a vast array of expertise in Mediterranean cuisine and adds his own twist and influences from the Indonesian archipelago. On the menu, diners are treated to dishes that are ideal to share between friends and family.

For starters, the venue’s homemade sourdough is a must, served with a savoury chicken fat brown butter. The refreshing and ultra-fresh king prawn escabeche is also a signature dish worth trying, using local prawns with crunchy vegetables and a Balinese spice-flavoured mayonnaise. The crudités on ice, meanwhile, is the perfect healthy snack and highlights the best produce sourced from a local farm in Bedugul. In the big plates section, try the spaghetti crab and charred corn made using sofrito and coconut cream for a lighter, but absolutely delicious, version of the usual sauce. For meat lovers, the short rib agnolotti is filled with braised spiced sort rib and mascarpone, served with crispy parmesan tuile. Another dish that needs to be savoured is the roast chicken, which is air-dried before cooking to create a crispier skin. Always leave room for desserts, because Australian-born Pastry Chef Lani is responsible for creating sweet endings that include es teler cake, charcoal pavlova, beng-beng and more. The restaurant embraces a casual attitude and combines an inviting and relaxing dining environment with seamless service. The cuisine is a celebration of new coastal Mediterranean and neo-Middle Eastern cuisine, focusing on a playful, seasonally inspired menu based on the highest quality ingredients. Café del Mar Bali (cafedelmarbali.id)

GOURMET | Bali

Mesmerising Marine Dining

A sensory feast awaits at Koral, Bali’s first aquarium dining experience, where the fine food vies with teeming marine life for your attention. – By Amanda O’Connor

he Apurva Kempinski Bali has already made a name for itself as an elegant embodiment of Indonesia’s design and architecture, as well as for its excellent dining options. Each venue has its own distinct concept and has been eagerly awaited, but perhaps none more so than Koral, Bali’s first restaurant set around a marine aquarium.

popular in royal courts, a teak ceiling and massive glass walls that look directly into the teeming aquarium, which boasts a multitude of sea life, from blue starfish right up to small reef sharks.

Open for dinner only, Koral offers what it terms a bistronomic experience – combining fine dining and high levels of attentive service with a laidback ambience. Guests can take a seat and relax in the delightful Guests head down a flight of steps into the lounge and bar area for pre- or post-dinner restaurant, which has red-brick walls, a floor drinks, which include an extensive, curated patterned with black and white tegel tiles wine and cocktail list, or go directly to their

Yellowfin Tuna

table. While the feel is rustic, the attention to detail is stellar. The food is inspired by Indonesia’s coastal flavours and crafted from local ingredients, served beautifully on stylish plates created especially for the restaurant, conveying the chef’s artistic flair and dedication to serving only the very best. An à la carte menu provides plenty of choice and guests can choose to take either a two- or three-course option, while the two degustation menus showcase Koral’s signature dishes and have been hand-picked by Executive Sous Chef, Imam Fayumi.

Bedugul Tomatoes

The chef’s take on dishes is refined. Take the simple dish of tomato and burrata, at Koral this is transformed into an exquisite serving of seasonal Bedugul tomatoes, consommé, burrata ice cream, Indonesian holy basil tempura, edible flowers and sea grapes. The gravlax salmon, meanwhile, sees a delectable piece of cured salmon covered in holy basil and celery chlorophyll jelly, served alongside cauliflower purée, beans, radish and cress. Among the main courses is a work of art, the alluringly presented Prawn and Lime, a

lightly spicy treat of stuffed minced prawn, tomato chili sauce, dabu-dabu salsa, gnocchi and parmigiano–reggiano. Non-seafood eaters are also welcome and can choose from dishes like risotto with crispy chicken, onsen egg and black garlic, poori chicken, or wagyu beef tenderloin Rossini. The dessert menu comprises delights like the Tangerine Tartlet with walnut dacquoise, exotic crémeux, citrus mousse and tangerine sorbet, Bedugul Strawberry Crème Brûlée and the richly flavoured

Banoffee Valrhôna with caramelized banana and coffee mousse, praline and Bali dark chocolate whipped ganache. To add to the attractions of Koral, a diver swims through the aquarium feeding the fish while the diners eat their dinner, providing an eye-catching sight that competes with the excellent meal. Koral is always busy and booking is highly recommended. Koral Restaurant at The Apurva Kempinski Bali (kempinski.com/bali)

Tangerine Tarlet

Blue Crab

Lump crab meat, granny smith apple

Ingredient • • • • • • • • • • •

50g crab meat 15g shallot 7g kemangi (holy basil) 4g chives 2g bird’s eye chilli 7g torch ginger 10g cream cheese 15g coconut milk Lime juice Salt Pepper

Apple Jelly • 700ml Granny Smith apple juice • 300g apple juice • 10 sheets gelatine • Lime juice Diced fruits • Granny Smith apples • Kyuri • Jicama • Lime zest • Lime juice • Salt • Pepper

Method Crab meat 1. Mix crab meat, shallot, holy basil, chives, bird’d eye chilli, torch ginger, cream cheese and coconut milk. 2. Add lime juice, salt and pepper. 3. Mix with diced fruits. Apple Jelly 1. Mix Granny Smith apple juice and apple juice. 2. Bring to boil, then remove from heat. 3. Add gelatine, mix, then add lime juice to season. Serves 1

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GOURMET | Bali

suckling pig

It’s Bikini season all year round in Bali, and we’re not talking about the two-piece swimwear. Bikini, the restaurant, first opened its doors three years ago and has been going strong ever since, thanks to its creative concept and vibrant venue.

ikini is the brainchild of hospitality and lifestyle group 8 Degrees Projects, previously known for establishing the successful Sisterfields and BO$$MAN restaurants. Highly-creative chef Jethro Vincent is at the helm, who originally had the idea to re-image what fine dining could mean by creating a fun and unique experience through sharing.

– By Runi Indrani

“We want to offer an exceptional product, as well as a very high standard of service, but in a much more relaxed and comfortable environment,” Jethro explained. Forget silver service and white tablecloths, replace them with colour, vibrancy and music – in this case curated with DJ programmes, even with a DJ booth in the dining area.

Serving global fare with influences from around the world and flavours inspired by different gastronomic genres, Bikini is more than just the fantastic food it offers. “It’s the combination of flavours, textures, the food and drinks, the music and the building,” Jethro mused. “Everything coming together at different moments is what makes the Bikini experience unique.”

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Jethro Vincent

Diners can choose from three dining experiences, à la carte, where you are free choose anything off the menu; a Feed Me menu, where the team will curate highlights based on any dietary requirements; and a Signature Feed Me option, where the team has prepared a set choice comprising Bikini’s most stellar dishes – from a pearl oyster tartare starter to a fermented banana and single origin chocolate ending.

including local single-origin Tabanan chocolate, fermented banana juice, Balinese cashews, condensed milk and banana snow. The presentation is simple and sophisticated, presenting rich tastes and textures.

Bikini offers an always evolving set of evolving dishes and some classics, like lush suckling pig or a now legendary chicken liver and guava parfait cigar. The best thing The pearl oyster tartare is a perfect sample of about the Bikini experience is that all the what Bikini is all about – a lovely coalescence degustation dishes are served sharing style in such a lively and relaxed fashion that it feels of fermentation, sustainability, locally like a dinner party with friends and family. sourced ingredients and smoothly explosive tastes. The plate meticulously mimics a real oyster shell and is made by Kevala, a leading We also got to sit down and converse with ceramic brand in Bali. With oysters sourced Jethro about kitchen talk and more. from the neighbouring Lombok, the dish comprises locally sourced finger lime caviar : Can you share new or upcoming that is usually found in Australia, mustard projects that we can expect from 8 oil usually found in Indian cuisine, and Degrees Project? locally sourced palm hearts, all topped with Jethro: We have just opened fika, a café a homemade pineapple vinegar. aimed to get back to honest produce-based simple food, and we are about to open a The eggplant curry is also a work of art, to Thai-Pan Asian venue right across say the least. Drawing inspiration from Thai yellow curry, the dish is starkly black and the street from fika. It’s going to be a white and looks like something out of the mixture of Asian, but predominantly Thai. Museum of Modern Art. That said, it’s more The concept and inspiration behind the than a feast for the eyes and will surprise building and the bulk of the menu is from you with its playful flavours and textures. Thailand, but we have little Asian accents, like beef cheek rendang, some Chinese The aforementioned fermented banana and influence. Asia is such a melting pot of chocolate dessert consists of rich elements, cultures anyway.

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: You have to oversee a number of outlets, what’s the key to making it work? J: Definitely having a team you can rely on. This is a people business, and I’m only one person, so it’s important to have a strong network and family – I like to think of ourselves as family – behind you. You also have to have passion for the industry. I’m a kind of self taught cook, I haven’t trained under a famous chef, I haven’t travelled the world and worked at these renowned restaurants, so I had to push myself to learn everything I know from every attainable experience – it’s just about loving what you do. : What goals do you want to achieve? J: I’d love to see Bikini pushing forward for Bali’s presence in the culinary world map. I want the world for our amazing team, they deserve everything. But the real goal is creating great food, great experiences and something that people want to come back to. If you had asked me before I moved to Bali if I’d be the executive chef of five restaurants, I wouldn’t have believed it. But here I am in that position today, and I’m thankful for that. I’m super passionate and keen about doing this. I think if you stop thriving and trying to achieve new things, that’s when you just become boring. Bikini (ulookhotinbikini.com)

PEARL OYSTER TARTARE Ingredients Oyster crema • 12 oysters (meat and juice) • 20g fennel, chopped • 10g celery stalk, white part only, finely diced • 10g white spring onion, white part only, finely diced • 5g garlic • 10g neutral oil • 400ml milk • 100ml cream • 6g agar agar powder Pineapple vinegar • 1kg pineapple, sliced • 1kg water • 120g sugar Finger lime vinaigrette • 90g finger lime (the pearl only, without skin) • 58g pineapple vinegar • 12g mustard oil • 24g rice vinegar • 3g sugar • 3g salt • 22g pomace oil • 1g orange zest • 8g pineapple fresh Method Oyster crema 1. Sweat celery, spring onion, garlic and fennel with oil. Add milk and bring almost to the boil. 2. Remove from heat, add oyster meat, and leave to steep for 20 minutes. Depending on the flavour, you may need to blend in the oyster, either way, when finished, strain the milk and throw away the solids. 3. Pour the flavoured milk and cream into another pot with agar agar and heat to 90C while whisking for one minute. 4. Allow the milk to cool and add the oyster juice. Leave to set in the fridge and blend until smooth. Pineapple vinegar 1. Put the sliced pineapple in fermentation crocks and put a weight on it. 2. Cover with sugar water (water blended with sugar until dissolved) and leave in crock for two months, then strain.

Finger lime vinaigrette 1. Mix all ingredients with a whisk. To assemble 1. Mix pearl oyster meat with a small amount of pineapple vinegar and oyster crema, chopped palm heart, salt and white pepper.

2. Put 1.5tbsp oyster mixture in an oyster shell, then dress with finger lime vinaigrette and garnish with micro herbs and flowers. 3. Plating is where you can get creative. Channel your own artistic flair and be adventurous.

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GOURMET | Bali

Meticulous Meats Prepare your palate for Bali’s first ever steakhouse with Korean flair.

Crack Short ribs

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– By Runi Indrani

Joel Si Jin

Tochigi Sirloin

ince it first opened its doors in Bali, Si Jin has ignited quite a buzz, especially among meat enthusiasts, and the reception has always been positive. Located in the secluded heart of the ever-so-lively Seminyak, the restaurant’s sleek, retro-chic façade seems to invite passing diners to stop by and check it out. Inside is an intimate dining area, adjacent to a seductive bar, while in the back is the kitchen, veiled by a glass wall that allows guests to see what’s happening behind the scenes.

Si Jin showcases an outstanding collection of meats, from the conventional, more familiarly known cuts, like premium striploins and porterhouses, to the exclusive and rarer cuts, such as the A5 BMS 10+-rated Tochigi ribcap from the Kantō region in Japan, and Zabuton 9+, the grand champion pure-bed wagyu from Wylarah, Australia.

Having said that, the main show actually takes place right at the table. The stars are the meats, meticulously curated from around the globe by Chef-Owner Joel Si Jin. A steakhouse with Korean and Japanese touches, the restaurant takes pride in its select dry-aged and premium wet-aged meats, all prepared in-house and grilled on the smokeless grill found at every table. Guests won’t miss any second of the lush juiciness waiting for the dish to arrive – it’s already there.

As the chef brings the cut to the table and show how gorgeous the marbling is, you can be sure that the meat will melt in your mouth. Joel believes in treating every ingredient with respect, and it shows in the quality. The meat is always simple, prepared without any unnecessary adornment, which puts the natural flavour and succulence at centre stage. On the table, you can see a row of salt shakers, home to different kinds of gourmet salts – pink Himalayan, smoked salt, truffle, kimchi old bay, yuja citrus, matcha, Bali wine and iyashi salt, to be exact. The salt isn’t a must, but it enhances the dish with

brilliant flavours that we dare say you won’t find anywhere else in Bali. Salt isn’t the only thing that comes in a wide array, there are plentiful knives that you can choose from. Simple details like these are what make the dining experience at Si Jin an intimate and personalised one. While the meat selection and quality are simply divine, you should not miss out on the other accompanying dishes. The grilled romaine with balsamic, herb aioli and parmesan makes a refreshing start while waiting for the main course. A Japanese touch can be found in the Dancing Eggplant dish. The eggplant is veiled with den miso and topped with mozzarella and katsuobushi flakes. If you don’t feel like having meat (but why wouldn’t you?), the Antarctic toothfish with miso sauce, pear ribbon, brussels and apple wood is simply to die for. Having an appetite for the culinary arts, and specifically meats, from early on, Joel is equipped with a strong drive to offer an unrivalled steak dining experience. Before becoming a chef-owner for the first time, Joel honed his skills at Wolfgang Puck’s Michelinstarred CUT in Singapore, and also helmed the opening team of Akira Back’s restaurants in Jakarta, Singapore and Dubai. Once in a while, Joel shows up and grills the meat for you right at your table, not hesitating to share the story of the dish should you ask him. This right here is the essence of the dining experience at Si Jin, you’ll get all the top-notch products, bespoke service and warm hospitality, without a hint of gratuitous pretention or pomposity. Si Jin (sijinbali.com)

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GOURMET | Bali

Easy Like

a Sunday Morning Enjoy a bountiful selection of freshly grilled delights with Sundays Beach Club’s new dining experiences. – By Rizky Adityo

Jimbaran Snapper

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itting on the glistening white sandy beach of Ungasan, Sundays Beach Club at The Ungasan Clifftop Resort is the place where every day is as carefree as Sunday. More than just a regular beach club, Sundays has become a mainstay for travellers looking to spend the day lazing in crystal waters, while a plethora of fun water activities are ready at any time. Attached to ultra-luxury The Ungasan Clifftop Resort, Sundays Beach Club is helmed by Australian-born Executive Chef Josh Tyler. Bringing his years of experience Josh Tyler

in creating no-fuss, scrumptious dishes, he highlights locally sourced produce while working closely with local farmers, growers and fishermen. Sundaysâ&#x20AC;&#x2122; menu is packed to the brim with choices that includes snacks, salads, seafood, pastas, wood-fired pizzas, grill options, burgers, wraps and local favourites. Capping off the selection is Sundaysâ&#x20AC;&#x2122; offering of refreshing drinks, which range from signature cocktails to premium spirits and non-alcoholic drinks that are perfect for a day out on the beach. Welcoming the month of love, Sundays is proudly introducing new dining experiences for the palate of its customers with Twilight Dinners. Under the twinkling starry sky, diners are treated to the best tasting temptations cooked on an open charcoal barbecue to bring out the nice smokiness. Offering guests a three-course set menu, the dinner brings more than romanticism to the table. From the menu, guests get to choose between Jimbaran prawns, coal-roasted octopus or salad of charred zucchini for

starters. The mains feature freshly caught red snapper, charcoal-roasted chicken and lamb shoulder. With the red snapper, the chef takes guests on a flavoursome Balinese journey with his take on sambal matah bringing the right amount of acidity and spiciness to the dish. In the meantime, the roasted chicken is still super juicy even after being slowly cooked on the open-air grill. No meal is never complete without dessert. On the Twilight Dinners, sweet temptations range from hot fudge Sundays, to coconut pie and wood-fired chocolate clafoutis. Inspired by the classic French dessert, the clafoutis is a chocolate heaven to satisfy any sweet tooth and is served with cinnamon ice cream on top. As for the coconut pie, the refreshing meringue helps to bring the heat down after a series of heavy dishes. The Twilight Dinners are available daily from 6pm. Indulge your senses with well-made dishes while gazing at the romantic bonfire on the beach with that special someone. Sundays Beach Club (sundaysbeachclub.com)

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GOURMET | Singapore

Inspired by New York loved throughout Asia

Wok-Fried Live Whole Crab

To the uninhibited delight of lovers of authentic and innovative Chinese cuisine, the highly acclaimed restaurant chain Mott 32 has finally arrived in Singapore. â&#x20AC;&#x201C; By Christian Galbraith

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nown for its use of recipes handed down across the generations, prepared using progressive cooking techniques and premium ingredients, the latest Mott 32 opened just in time for the Lunar New Year and can be found conveniently located on the Galleria Level of The Shoppes at Marina Bay Sands. The name pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1891. The shop became a hub for the Chinese community in terms of both gossip and those all-important ingredients for Chinese cooking, thus long ago cementing its place in New York folklore. With outlets in Hong Kong, Vancouver, Las Vegas and now Singapore, and with a Bangkok restaurant due later this year, Mott 32 has become synonymous with elegant contemporary Chinese dining.

classic Chinese décor. Accented pieces, such as the hand-painted lanterns around the perimeter of the bar, add an authentic feel, whilst elements reminiscent of the Hong Kong flagship store are interwoven with Singapore’s rich foliage and flora to create a carnival of style that celebrates the connection between these two Asian giants.

wherever possible sits at the heart of the menu. “At Mott 32, we are dedicated to serving authentic, timeless recipes that pay homage to the rich heritage of Chinese cuisine. Our approach to cooking is to retain the essence and original flavours of the dish, while elevating it using quality produce,” he proudly states.

For the Singapore restaurant, Joyce Wang has created a luxurious space that blends elements of industrial New York with

Under Executive Chef Chan Wai Keung, the concept of ethical sourcing and the use of organic and sustainable ingredients

The menu is substantial and includes many of the dishes made famous at its other outlets, like Apple-Wood Roasted Peking Duck and the Crispy Sugar-Coated Peking Duck Bun, Crispy Prawns with Salty Egg Yolk and Oatmeal. With a nod to Singaporeans’ love of hot and spicy food, the menu includes fiery dishes such as Braised Black Cod with Chopped Chili, and the delicious Poached Giant Garoupa Fillet in Szechuan Pepper Broth, as well as one of Singapore’s most mostbeloved dishes, the highly recommended Wok-Fried Live Whole Crab in Black Pepper Singapore-Style.

Signature South African Lobster Ma Po Tufu

Mott 32 is also renowned throughout the world for its wonderful handmade Cantonese dim sum. Ideal for sharing, creative delights include Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai and South Australian Scallop. To complement the food, the drinks menu is terrific and includes a mixology programme inspired by Chinese culture and the flavours of Asia. Our favourites are Hanami, a mix of Michter’s bourbon, Tanqueray gin, umeshu, yuzu, shiso, ginger beer and chrysanthemum, and Hong Kong Iced Tea, a refreshing libation of blanco avion tequila, lillet blanc, blackcurrant and jasmine tea. Mott 32 Singapore (mott32.com/singapore)

Crispy Prawns with Salty Egg Yolk and Oatmeal

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GOURMET | Singapore

Celebrating

Singaporean Identity “We’re so fixated on searching for our shared identity that sometimes we lose sight of the differences that make us beautiful. I want to bring this sentiment out through my food, by resurrecting forgotten recipes and showcasing underappreciated local ingredients.” – Chef Damian D’Silva – By Christian Galbraith

Heritage Salsa

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Assorted Dishes

he Grandfather of Singapore Heritage Cuisine, Chef Damian D’Silva, is a familiar figure to Singapore’s gourmands, particularly those with a penchant for high-quality, authentic dishes. Following on from his laudable success at Folklore, he recently turned his considerable experience and talent towards celebrating the vibrant aromas, colours and flavours of the Singaporean culinary identity with a spectacular new menu at Kin restaurant.

Located in the lobby of the heritagelisted Straits Clan in Chinatown, Kin is a sophisticated restaurant with rich earthy hues and a plethora of timeless charm and character. The main space is complemented by some secret chamber-style private rooms, ideal for small business or family gatherings. It is, in fact, hard to imagine a more ideal setting for Chef D’Silva to tap into the nostalgia of a bygone era and showcase his revival of forgotten recipes and the use of local ingredients.

Using only traditional recipes spanning Chinese, Peranakan, Malay, Indian and Eurasian cuisines amongst others, Chef Damian’s mission at Kin is to preserve and spread awareness of Singapore’s culinary heritage, for future generations.

Based upon old recipes and the chef’s own memory, all the dishes at Kin are recreated to be as true to their original heritage recipes as possible. Offering set lunch, dinner and à la carte menus, Chef D’Silva sees sharing as an essential ingredient of the

dining experience, and as such everything is served communal style. The set menus are available per table and include a choice of desserts, small plates, large plates (mains), soups and vegetables, complemented by a choice of sambal, pickles and rice – we recommend trying the Sambal Sampler, a trio of classic sambals. For those who know what they like, the à la carte option is an extension of the set choices and follows the same format. Chef recommends two to three small plates and one or two large plates per couple, and, of course, a choice of sambal, pickles and rice. Choose from small plates like chi pow kai, keredok, pi dan tofu and traditional pork satay, before heading to the mains and authentic choice dishes like babi masak Assam, beef cheek gulai and aberjaw, a long-forgotten Eurasian pork rib stew. The menu also features a host of seasonal specialities, like Fishmongers Haul, freshly caught local fish, and seasonal crab, kelongcaught crab wok-fried Teochew style. The desserts, like the rest of the menu, are influenced by Singapore’s eclectic culinary history and feature regional favourites like kedondong and coconut sorbet, sugee cake and the famed baked tapioca cake, kueh bengkah, or share the Dessert Sampler, a sugary way to explore what Kin and Chef D’Silva are all about. Kin (restaurant-kin.com)

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GOURMET | Hong Kong

Sometimes traditional and sometimes quirky, the dishes at Duck & Waffle are a playful interpretation of the best of British cuisine, with a light sprinkling of European and American influences. – By Christian Galbraith

Grilled Octopus

pen all day and located on the Podium Level of the swanky IFC Mall in Central, Duck & Waffle is one of the latest additions to Hong Kong’s vibrant food scene. Offering the city’s food-crazy folk a playful and indulgent casual drink and dine experience, it showcases a sizeable collection of iconic and beautifully presented British dishes along with some excellent tongue-incheek cocktails, like Ducquiri, Waffle On, Ducking Mary and the dark rum-based Duck & Stormy. The original Duck & Waffle is one of London’s most fashionable and popular

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eateries. The much-hyped expansion into Hong Kong has been eagerly anticipated following the amazing success of its popup kitchen at The Ritz-Carlton, Hong Kong’s lofty OZONE restaurant way back in 2016. Featuring many of the dishes that helped build the reputation of the original London Bishopsgate restaurant, plus a few extra locally inspired plates, Duck & Waffle has hit the ground running and not only provides a welcome high-quality gastronomic respite for shoppers, but attracts culinary aficionados from far and wide to its convenient modern bar and diner.

For early starters the breakfast menu is available until 11am and includes delights such as a full English breakfast, porridge with maple roasted pecans and banana. There is a selection of sweet and savoury waffles, including the signature Duck & Waffle, a succulent confit duck served on a waffle and topped with a perfectly fried egg and a mustard-infused maple syrup drizzle. The brunch menu includes most of the breakfast listing but adds in some delicious snacks and mains. Favourite savoury dishes include puy lentils, spicy ox cheek doughnut, and the magnificent foie gras crème brûlée. For a hearty dish, choose from the selection

of succulent steaks served with beef fat potatoes and marmite hollandaise, or the juicy cod fillet served with smoked pancetta and garden vegetable vignole. Available from 11.30am in the week and from 4pm over the weekend, the substantial all-day menu includes the most popular dishes from the breakfast and brunch menus but adds some terrific small and sharing plates, like hara bhara lamb chops and an oversized version of the signature Duck & Waffle. There is also a collection of classic raw dishes, like beef tartare and the delicious Irish crab. A pile of crab meat served cold with puffed nori, sea vegetables and dollops of oyster mayo, it tastes as good as it looks. If you fancy a light bite, check out the Hokkaido scallops, or the grilled octopus served with skin-on potato wedges, chorizo and capers with a zesty lemon dressing. Duck & Waffleâ&#x20AC;&#x2122;s London desserts are legendary, and happily inclined towards tarts and puddings, and they have made their way to Hong Kong. Choose from classic dishes like baked Alaska, macaron ice cream sandwich, chocolate or sticky toffee puddings, or the smooth and tangy miso custard tart. Duck & Waffle (duckandwafflecom.hk)

Duck & Waffle

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exquisite wine pairing

With a bold statement of uncompromising quality, Wolf Blass produces classic, award-winning South Australian wines that showcase both regional and varietal excellence. â&#x20AC;&#x201C; By Christian Galbraith

Chris Hatcher

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brand synonymous with the Barossa Valley and the great Australian wine story, Wolf Blass Wines was established back in 1966 when Wolfgang Franz Otto Blass, the youngest person ever to graduate with a Masters in Oenology from Veitschoechheim-Wuerzberg, began making small parcels of wine in a small tin shed. The first wine to bear his name was the 1967 Grey Label Cabernet Sauvignon Shiraz, a soft wine with concentrated eucalyptus and mint flavours. Two years later, he acquired the three-hectare Bilyara site and, upon discovering bilyara meant eaglehawk in the Aboriginal language, and with the eagle being the national emblem of his native Germany, he decided all Wolf Blass wines would be labelled with the feathery emblem. Today, by drawing on an extensive list of wine estates, and under the watchful gaze of acclaimed Chief Winemaker Chris Hatcher, Wolf Blass Wines craft a large selection of approachable, classic, awardwinning Barossa Valley wines. Growing up in Adelaide, Chris knew he wanted to

be a winemaker from a very young age and completed a degree at the University of Adelaide in South Australia before studying winemaking at Charles Sturt University in New South Wales. Today he is not only one of Australiaâ&#x20AC;&#x2122;s leading winemakers, but a highly respected wine show judge across the globe. After working at Orlando and Kaiser Stuhl in the Barossa Valley, and the Simi Winery in California, Chris joined Wolf Blass Wines in December 1987. For the next 10 years, he was the senior winemaker responsible for Wolf Blass whites and sparkling. In that decade, Chris made 39 trophy and 218 gold medal-winning wines. His attention to detail ensures the quality, consistency and character for which Wolf Blass is renowned. At Wolf Blass, the complicated quality classification systems used in Europe gave way to coloured labels used to differentiate its wines, including the entry-level red label and the popular yellow, gold, grey and black labels, along with the premium singlevineyard platinum label. The Wolf Blass winemakers make the most of the valleyâ&#x20AC;&#x2122;s Mediterranean climate

Chris Hatcher

and the low-yielding, intense flavours of the grapes, including a couple of our locally available favourites Gold Label Coonawarra Cabernet Sauvignon and Gold Label Adelaide Hills Chardonnay, crafting the globally iconic wine that is enjoyed throughout the world. Wolf Blass (bvwines.com/en-au)

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EXQUISITE COCKTAILS

Taste of the Origins Explore the flavours of Scotland with the Johnnie Walker Black Label Origin Series. – By Rizky Adityo

W Jim Beveridge

hisky aficionados love and appreciate the many layers of flavour in every sip of the amber nectar, but not everyone knows that a distillery’s location plays an important role in creating the intricacies of those flavours. Johnnie Walker is one of the world’s leading whisky brands and knows a thing or two about crafting a great scotch, and the renowned brand is now introducing its limited edition Origin Series, which focuses on specific areas of Scotland to help you identify the flavour you enjoy best.

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Whether you prefer fruity flavours, sweet and creamy vanilla, or smoky notes, Johnnie Walker Black Label is sure to have something that you love, and the Origin Series is celebrating the distinct flavour profiles found in four corners of Scotland: Speyside, the Highlands, the Lowlands and the islands off Scotland’s west coast. The whiskies in this new collection include incredible single malts from some of Johnnie Walker’s most famous distilleries and push you beyond your taste boundaries. To create these incredible whiskies, Master Blender Jim Beveridge and his team sampled

whiskies from more than 29 distilleries around Scotland to find the best range of characteristics and tasting notes for a new level of perfection. The Origin Series is born from that sense of exploration, and the thirst to discover and classify more of the best tastes. Each bottle of whisky in the range comes in a bespoke pack, adorned with interesting facts and insights about the area of origin. Sample these fine whiskies for yourself and discover how a small-team of whisky-makers create award-winning scotch every day. (johnniewalker.com)

Johnnie Walker Black Label Origin Series TASTING NOTES

JOHNNIE WALKER BLACK LABEL LOWLANDS ORIGIN Crafted using a variety of exceptional single malt and grain whiskies from the Lowlands, including Glenkinchie and Cameronbridge, this drink has a sweet creamy vanilla character and notes of toffee.

JOHNNIE WALKER BLACK LABEL SPEYSIDE ORIGIN This is a lighter and more fruity flavoured whisky, with hints of cut green apples and orchard fruit. It is made exclusively from quality single malts from the Speyside region of Scotland, with whisky from the distilleries of Cardhu and Glendullan at its heart.

JOHNNIE WALKER BLACK LABEL ISLAY ORIGIN Crafted from selected single malts taken from the Islay origin, including Lagavulin and Caol Ila, this bottle has a slight spice and is for people who want to explore whiskies with a warming, smoky maritime flavour.

JOHNNIE WALKER BLACK LABEL HIGHLANDS ORIGIN Composing of red berry and stone fruit notes, this drink has a rich and dark fruitiness to the palate. Crafted exclusively from single malts from the Highlands, with whisky from Clynelish and Teaninich at its core.

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SPEYSIDE FRUITY ISLAY SMOKY

HIGHLAND RICH

LOWLAND SWEET

Explore Scotland with Johnnie Walker With its cool climate and rugged land, Scotland has long been known as the home of great tasting scotch. Johnnie Walker's Origin Series showcases the unique flavours of various areas, like that of the Highlands, famous for the depth in each sip, while the Speyside produces fruitier single malts. Down in the Lowlands, the whiskies have a sweeter character, while those from the islands off Scotland have a smoky, maritime character.

Speyside Lowball

Heather Honey Old Fashioned

Johnnie Walker Black Label Speyside Origin

Johnnie Walker Black Label Lowlands Origin

Ingredient

• 50ml Johnnie Walker Black Label Origins – Speyside • 20ml Elderflower Cordial • 75ml Chilled Soda Water

• 50ml Johnnie Walker Black Label Origins – Lowlands • 20ml Heather Honey Syrup (1:1 honey to water) • 1 dash Angostura Bitters

Method

1. Build in a rocks glass over plenty of cubed ice and stir gently. 2. Garnish with a lemon zest.

1. Add all ingredients to a mixing glass over cubed ice. 2. Stir for 20 seconds. 3. Strain into a rocks glass over fresh cubed ice. 4. Garnish with an orange twist.

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EXQUISITE COCKTAILS

Purple with a

The Macallan has just launched the latest member of its Edition Series, Edition No. 5, bringing along a unique approach that revolves around the diversity and complexity of colour comprehension and whisky making. â&#x20AC;&#x201C; By Runi Indrani

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t’s always more than just a drink at The Macallan, one of the world’s leading single malt Scotch whisky distilleries, it’s an elaborate lifestyle, a conceptual work of art. Over the decades, The Macallan has continued to keep whisky connoisseurs and enthusiasts intrigued with its newest creations, keen to see what brilliant brainchild The Macallan will bring out next. What makes the brand so distinctive is that The Macallan knows how to tell stories

– riveting, nostalgic, fun, or even heartwarming ones – through its varieties of single malts. From The Macallan Masters Photography series, where the intricate art of whisky distillation is associated with that of photography, a series created in collaboration with the world’s top photographers, nonetheless; to the muchsought after The Edition Series, an annual limited edition series that celebrates the delicate details of whisky making, putting the spotlights on the skilled Whisky Makers.

After four successful products in The Edition Series, the brand is back with The Macallan No. 5, with an approach that is just as interesting. The multi-sensory concept has always been a favourite with the brand, like Edition No. 3 utilised and played with tastes and aromas to highlight the distinguished qualities of the malt. This time around, however, the product is juxtaposed with the complexity of colour. Inspired by The Macallan’s commitment to natural colour that arises from the complex whisky-making process, this time around the brand joined forces with the colour masters at the Pantone Color Institute for a collaboration that no one has ever thought of before. Colours indeed surround – and in some ways – shape our lives, from defining moods and shaping perceptions, to distracting thoughts and changing behaviour; colours are tools that enable us to communicate without words. The colour masters have come up with an attention-grabbing, bold shade of purple – regal, elusive, delicate and intricate at the same time. This particular colour was defined by the complexity and precision of the whiskymaking process – bringing forth the infinite hues, creativity and expertise required to get the glowing natural colour of the whisky. “We can find much common ground between whisky making and colour creation, and with Edition No. 5 we have been able to explore and celebrate these two art forms,” The Macallan Whisky Maker Sarah Burgess said. “Whilst colour development starts with mixing basic colours with precision to achieve different shades, for whisky making, it is the knowledge and understanding of a specific palette of colours from the cask which is the starting point. From here we can craft the desired character and specific colour of the final whisky.” Vice President of the Pantone Color Institute Laurie Pressman also commented, “As the rainbow’s most complex colour, purple naturally felt like the ideal shade to highlight the equally complex process involved in The Macallan’s whisky making. This new vibrant shade developed for Edition No. 5 brings to life the exquisite combination of distinctive natural hues found in this whisky.” (themacallan.com)

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EDITION SERIES TASTING NOTES Edition N 3 Offering a playful taste of sweet fruit, vanilla and rich fruit cake with hints of apricot, pear and crisp green apple, Edition No. 3 leaves a long, sweet and fruity finish, making it difficult to forget this barley gold-coloured treasure.

Edition N 1 The honey-coloured inaugural Edition exudes notes of orange, apple and dried fruit on the nose. With the vanilla, toffee and chocolate underlay and oak overtones, it gives a preview of vibrant, yet rich, qualities. The warming flavour resembles wood spices, with fruity, soft and lingering fresh oak tones not far behind.

Edition N 2 This is golden syrup on the eyes, layers of vanilla, tropical fruits and subtle green wood on the nose, and black pepper, cloves, chocolate, brown sugar, oak and nuts on the palate, with significant hints of liquorice and brandy. The finish is full, slow, warm and wonderfully viscous.

Edition N 5 Pear is the star on this edition, from the scent to the taste, followed by the sweetness of toffee and notes of nutmeg and ginger in the background. It leaves a long and sweet impression on your palate and in your mind

Edition N 4 A favourite among many of the long-time fans, Edition No. 4 is a daring one with bold and rounded honey and sweet apple scents, followed by orange zest, ginger and nutmeg. On the palate, itâ&#x20AC;&#x2122;s nutmeg with wood spices and green cloves. It starts intense and soothes in the end with a subtle vanilla finish.

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After Dinner Nightlife

Finely Opulent A new playground in the capital, Billions Jakarta is ready to become the city’s ultimate modern lifestyle destination. – By Rizky Adityo

erfectly situated in the middle of the hustle and bustle of Jakarta, Billions Jakarta is a newcomer in the city’s modern lifestyle scene. A restaurant and lively entertainment centre, this venue offers the best solution as a place to gather after work or for a night out. Created and managed by one of Jakarta’s fastest growing companies, Swillfam Group, Billions Jakarta is a multi-purpose lounge that leaves a lasting memory. Designed with a sophisticated and stylish décor, guests are treated to rows

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of shimmering glass walls filled with lit bottles from the moment they step inside. Plush leather sofas, along with tables and comfortable chairs, are available for guests to enjoy the fine dining offerings. The focal point of the lounge is definitely the extensive bar area, where premium spirits are neatly lined up. Manned by a team of highly skilled bartenders, they are on hand to create the signatures cocktails that suit your palate. One of the signatures, Mr. Billions, is a beautiful concoction of bourbon, Italian bitters and blueberry

grappa, while Ms. Billions is perfectly made with dry gin, dry orange liqueur, prosecco, calamansi lime, fresh lemon and orange foam, grapefruit bitters and rosemary. In addition to the signature cocktails, Billions Jakarta also serves up some amazing classics with a twist. The Aged Negroni is created using London No. 1 gin, Italian bitters and sweet vermouth that goes down very smoothly, while those with a taste for chocolate are sure to love The Chocolatier with vodka, vanilla, white crème de cacao and chocolate.

Mr. Billions

Not in the mood for something alcoholic? The signature brews cater to those looking for a sweet indulgence, with the warming Billions Hot Brew comprising honey, ginger, galangal, lemongrass, kafir lime and cinnamon. The Grapehopper presents a healthy concoction of green grape, kale leaf, honey and orange juice, while the Lemon Lime Bitter is a tart and refreshing drink. With the food offerings, guests can indulge in an array of dishes that ranges from Indonesian favourites and Asian fare to western classics. The wagyu beef brisket is a choice for many, comprising sliced wagyu brisket, mashed potatoes, creamed corn and barbecue sauce. For something not too filling but warming, the seafood bisque soup is perfect, especially during the cooler rainy season. Delivering a place to satisfy every taste, Billions Jakarta also provides daily entertainment in the form of live acoustic and DJ performances, as well as choices of RnB, hip hop and commercial house music to keep your feet moving. Special happy hour promotions are also available daily, from half-priced drinks to double bottle promos. Billions Jakarta Wagyu Beef Brisket

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AYANA Midplaza, JAKARTA's award winning hospitality is showcased in seven unique restaurants & bars, AYANA Spa Wellness & Beauty, and Jakartaâ&#x20AC;&#x2122;s finest collection of 23 meeting rooms and private venues to provide guests with a comfortable space for social and corporate gatherings. The hotel is an urban sanctuary renowned for its authentic and heartfelt Indonesian hospitality, unique signature experiences and lifestyle products designed to complement the stay. The sophisticated, spacious suites and guestrooms feature a contemporary design

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AYANA Midplaza, JAKARTA is located in the heart of Jalan Jenderal Sudirman. Discover urban luxury with a convenient 2-minute walk from Setiabudi Astra MRT Station. AYANA Midplaza, JAKARTA Jalan Jenderal Sudirman Jakarta 10220, Indonesia T: (+62) 212510888 E: info@ayanajakarta.com ayana.com

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and a range of enchanting signature touches for guest comfort and convenience. With its array of exceptional dining venues, including Rasa Restaurant and JimBARan Lounge, alongside the after-work sophistication of B1 Bar, AYANA Midplaza, JAKARTA also offers some of the most impressive wine-and-dine experiences in the city.

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*Price not including postage Please complete all the fields & fax the completed form to (+62) 361759184. Subscriptions can also be made by telephone to (+62) 361759180 or by email to pa@exquisite-media.co.id. This payment transfer should represent the full payment amount, excluding any applicable bank charges and deductions. Kindly fax the transfer proof to confirm your payment to (+62) 361759184. Exquisite Taste is published every three months and distributed throughout Asia Pacific.

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Jakarta Pusat 10210, Indonesia

(+62) 81238487999

For the ultimate relaxation, visit SPA at AYANA, or make use of the gym, tennis and squash courts or the fully serviced pool. For business, weddings or celebratory events explore the superb facilities, which include the magnificent Grand Ballroom, all backed by bespoke business and planning services.

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