Exquisite Taste / November 2014-January 2015 by EXQUISITE MEDIA

Taste

Hăochī is the Chinese expression most commonly used to describe something that tastes delicious and it’s a term that you can apply to just about everything in the issue of Exquisite Taste that you are now reading. Hailing from a Chinese-Indonesian family - my mother is originally from Batam (a small island close to Singapore for those of you who don’t know) and my father was born in Hong Kong, Chinese food is naturally my favourite type of cuisine, eaten most regularly during our week-long Chinese New Year celebrations. It was with this feeling of celebration and family in mind that I decided it would be the perfect time to provide you - our readers, with our definitive picks on the best Chinese restaurants in the region to prepare for the New Year of the Goat in February 2015. Chinese cuisine is certainly one of, if not the most, complex of regional cuisines with a history stretching back more than 5,000 years and across 8 distinctive regional styles. Whilst it would be impossible to cover everything you could want to know in less than 30 pages, we hope to have provided you with a bite-sized guide on where to best enjoy Chinese food in many of the region’s award-winning restaurants, with some snippets of history & interesting facts thrown in for good measure. In this issue, you’ll also find interviews with two of the region’s most highly acclaimed Chinese Executive Chefs, in the shape of John Chu, who fires his wok at Pearl Restaurant at the JW Marriott Jakarta, and Alan Chan, who double boils his soups at Jiang-Nan Chun at the Four Seasons Hotel Singapore. Breaking with our cover theme, we were granted the fantastic opportunity of getting Up Close & Personal with Teatro Gastroteque’s highly acclaimed Owner-Chef Mandif Warokka, who is about to open his exciting new restaurant Blanco par Mandif in Ubud. Outside the kitchen, we decided it was also long overdue that we place the spotlight on some of the hardworking F&B professionals in Behind The Scenes: Jakarta, featuring the restaurant managers and F&B Directors who are responsible for keeping the wheels turning in some of the Indonesian Capital’s best hotels & restaurants. If that wasn’t enough to cram into one issue, we have scoured the region for the hottest restaurants that we had yet to review and I am sure you will be happy with the results! From feasting on Kilo’s delectable Squid Ink Rice in Bali to ramen dining at Ippudo in Jakarta, through to award-winning French innovative cuisine at Seasons By Olivier E in Hong Kong, this year-end edition is literally jam-packed with restaurant reviews meaning you - our readers, will never be left pondering where next to eat. We hope this edition keeps you more than satiated for the coming months, and on behalf of the whole team at Exquisite Publishing, I would like to wish you all an enjoyable festive period and the very happiest of new years. See you again in 2015!

Lenny Marlina Tanu Publisher I

w retreat & spa baLi presents

Wanna BE

chef

Let us tempt you into cooking an induLgent indonesian or pan asian menu incLuding Lunch with chef

starfish bLoo

monday - friday 12.00 pm - 13.30 pm idr 650.000++ / per person (2 pax min) 48 hours in advance

rsvp: +62 361 4738 106 B&F.WBALI@WHOTELS.COM expLore WrETrEATBALI.COM

Taste PUBLISHER Lenny Marlina Tanu lenny@exquisite-publishing.com TECHNICAL ADVISOR Kevin Coyle k.coyle@exquisite-publishing.com EDITORIAL TEAM / CONTRIBUTORS Louise Newsham Amanda Luxford Christian Galbraith Refa Koetin Heidy Zainuddin Stacy James Prima Ayu Lestari Okkie Nikijuluw Meliana Salim FRONT COVER IMAGE COURTESY OF WWW.SHUTTERSTOCK.COM

GRAPHIC DESIGNERS Helmi Nursyah Yohanes Sutomo

BALI (HEAD OFFICE)

Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav.7 Kuta, Badung, Bali 80361 - Indonesia JAKARTA OFFICE

Cityloft Sudirman, Floor 20 Unit 2020 Jalan K.H. Mas Mansyur Kav. 121 Jakarta Pusat - Indonesia 1220 Tel: (+62 21) 2995 9805, 2555 8436, 2555 8463 Fax: (+62 21) 2995 9806 EDITORIAL ENQUIRIES

info@exquisite-publishing.com ADVERTISING SALES

sales@exquisite-publishing.com SUBSCRIPTIONS

circulation@exquisite-publishing.com ADVERTISING ENQUIRIES

SALES & MARKETING EXECUTIVES Karin Wijaya Ervina

Phone. (+62 361) 765 399, 759 180, 215 6622 Fax. (+62 361) 759 184

CHIEF ACCOUNTING OFFICER Evy Mariana Tanu ADMINISTRATION OFFICER Sugianto PHOTOGRAPHIC CONTRIBUTORS Dhita Beechey (www.lushdesigncreative.com) Riman Siputra Jonathan Wicaksana Dessy Ekapramudita Hartdadi Tata Sumanta CIRCULATION Fairuz Zahrah Yuan Ferry Kusnadi

www.exquisite-taste-magazine.com www.exquisite-publishing.com

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

celebrating 5 years of storied elegance The St. Regis Bali Resort invites travel connoisseurs to join yearlong, 360-degree celebrations surrounding the number “5”, highlighting the rich legacy and unique heritage of the St. Regis brand. Be delighted with Kayuputi restaurant’s “Panca Surprise Anniversary Menu”, savor five distinctive Bloody Mary cocktails at the King Cole Bar and immerse in pure relaxation with the Remède Spa’s luxurious “Golden Sea Creation” treatment. Discover a world of bespoke service and extraordinary indulgences at Bali’s finest address.

stregisbali.com/5years

kawasan pariwisata nusa dua lot s6, bali, indonesia 80363 tel: +62 361 8478111

stregisbali.com

NOVEMBER 2014 - JANUARY 2015

contents THE GRAPEVINE

A look at some of the latest happenings in the culinary world, including Gordon Ramsay’s Bread Street Kitchen opening in Singapore and a review of Heinz von Holzen’s new cookbook in Bali. We also provide our definitive guide on where to spend your culinary holidays this Festive period.

UP CLOSE & PERSONAL

Charismatic both in and out of the kitchen, these kitchen superstars sat down with us and shared their life stories and their views on the state of the industry today. Meet Teatro Gastroteque’s highly acclaimed Chef-Owner Mandif Warokka, Executive Chinese Chef John Chu of Pearl at J.W. Marriott Hotel, Jakarta, and Alan Chan, Executive Chinese Chef of Jiang-Nan Chun at Four Seasons Hotel Singapore.

30 50

UP CLOSE & PERSONAL: BEHIND THE SCENES

These enigmatic individuals have to stay on top of their game in order to maintain their establishments’ leading position amidst today’s highly competitive market. Strap in as we get the inside track from four of Jakarta’s most charismatic restaurant leaders, including Grand Hyatt’s Alex Sheppard, The Ritz Carlton’s Oliver Achatz, Altitude’s Agus Arimbawa, and RIVA Grill, Bar & Terrace’s Arnaud Novian.

THE BEST CHINESE FOOD (OUTSIDE CHINA) As part of our end-of-year present for you - our loyal readers - we’ve gathered our picks of the best Chinese restaurants in the region (outside of China). Expect to see a very authentic oriental feel and taste as we review beautiful restaurants such as Table8 at The Mulia Bali, Ah Yat Abalone, Hong Kong’s Ho Lee Fook and Mott32, Jiang Nan Chun at Four Seasons Hotel Singapore, Paradise Pavillion, and many more.

III

NOVEMBER 2014 - JANUARY 2015

contents 88 GOURMET JAKARTA

We’ve scoured the Indonesian capital to check out the many new and exciting restaurants to have flung open their doors. Our search took us to Tredici Ristorante on Jalan Senopati via Ippudo at Pacific Place, and the newly reopened The Immigrant Dining Room at Plaza Indonesia.

GOURMET BALI There is always something new on The Island of the Gods, and in this issue we’ve looked at some of the most exciting new establishments, such as Gardin, Fat Gajah, Petulu, Seminyak Kitchen, Kilo, Sisterfields Café and Kebun Zebiru.

GOURMET SINGAPORE Get a quick recap on the latest changes in Singapore’s fast-moving culinary world as we share our reviews of the gorgeous Clifford Pier and Saha.

108

GOURMET HONG KONG Experience Hong Kong’s first dining-in-the-dark restaurant at Alchemy and enjoy classical French fine dining philosophy paired with modern Asian sensibility at Seasons by Olivier E.

113

117

nneessee JJaappaa EE 22001111 C C N N SSII

Authentic AuthenticJapanese JapaneseCuisine Cuisine

a taste of Japan

Goda Goda Kats Katsumi Katsumi Kats mimi We We bring bring you you the the Japanese Japanese style style brunch brunch with with aa selection selection of of authentic authentic dishes dishes in in the the contemporary contemporary setting setting of of Benkay Benkay Japanese Japanese Restaurant. Restaurant. Only Only at at IDR IDR 480,000 480,000 net net per per person, person, you you can can enjoy enjoy an an endless endless spread spread of of Japanese Japanese favorites favorites with with free free flow flow green green tea tea and and aa complimentary complimentary sake sake shooter shooter or or Sapporo Sapporo beer. beer. Extend Extend the the experience experience with with complimentary complimentary day day pass pass that that allows allows you you to to enjoy enjoy our our 44 inter-connected inter-connected swimming swimming pools pools and and semi semi secluded secluded beach, beach, including including aa private private section section at at Serenity Serenity beach beach for for aa tranquil tranquil retreat........................ retreat........................ BENKAY BENKAY JAPANESE JAPANESE RESTAURANT RESTAURANT at at GRAND GRAND NIKKO NIKKO BALI BALI Jalan Jalan Raya Raya Nusa Nusa Dua Dua Selatan, Selatan, PO PO BOX BOX 18, 18, Nusa Nusa Dua, Dua, Bali Bali -- 80363, 80363, Indonesia Indonesia Tel: Tel: +62-361-773-377 +62-361-773-377 Fax: Fax: +62-361-773-388 +62-361-773-388 E-mail: E-mail: tourdesk@grandnikkobali.com tourdesk@grandnikkobali.com URL: URL: http://www.grandnikkobali.com http://www.grandnikkobali.com

NOVEMBER 2014 - JANUARY 2015

contents THE STORY OF EQUIL Take a step closer toward equilibrium as we take you on a tour to the beautiful bottling plant of Equil, the world’s only Natural Mineral Water manufacturer.

129

120

EXQUISITE WINE PAIRING Learn how to enjoy the best wines with Australian-born wine authority and Master of Wine, Ned Goodwin.

124

EXQUISITE COCKTAILS A look at JimBARan Outdoor Lounge’s cocktail favourites that are both refreshing and exquisitely sexy.

130

123 82 134

EXQUISITE DESSERT Taste the sweet goodness of our favourite desserts for this issue at the increasingly popular boutique French bakery Monsieur Spoon in Bali.

134

SPALICIOUS For your health and leisure needs, we’ve reviewed the merits of The Dharmawangsa Hotel Jakarta’s 2.5-hour Tea Ritual by THÉMAÉ Paris to help you centre and rejuvenate yourself.

138

140

Slated to open in 2015, Gordon Ramsay aficionados will jump for joy with the addition of his UK-based Bread Street Kitchen to the all-star restaurant line up at Marina Bay Sands. Situated in a dynamic setting within The Shoppes, the celebrity chef and restaurateur’s Asian star power will certainly rise even higher with this highly anticipated culinary destination. An epicurean wonderland for foodies across the region, Ramsay is in good company with the world’s best international chefs including Wolfgang Puck, Justin Quek and Mario Batali. Modelled after its London counterpart, expect a quintessentially British European menu with fresh seasonal produce and Ramsay’s legendary personal twist. Globally renowned for his larger-thanlife television personality, as well

20 20

as unparalleled success with The Gordon Ramsay Group, operating 25 restaurants across the continents with 7 Michelin stars, Bread Street Kitchen will definitely add a celebrity touch to Singapore’s popular multi-faceted resort. Ramsay said he is delighted to be opening in Singapore with a partner such as Marina Bay Sands, which is well known for providing world-class dining experiences in a market where people simply love their food. Set in an industrial warehousedesigned restaurant and bar, Marina Bay Sands President and CEO, George Tanasijevich said he believes Bread Street Kitchen is the ideal concept for Marina Bay Sands as it will strengthen the world-class dining options that visitors have come to expect. With top shelf eateries in the world’s most fascinating getaways, having Ramsay on board is no doubt another prestigious feather in Marina Bay Sands’ fivestar cap.

FAVOURITE DISHES

Who doesn’t know The Café at Hotel Mulia Senayan, Jakarta, one of the best buffet restaurants in Jakarta. But have you ever heard what their favourite dish is according to customers? For those who love to eat, The Café at Hotel Mulia Senayan, Jakarta is definitely going to be familiar. After being nominated Best Restaurant with a New Concept in the world in the Hospitality Design Awards, The Café became even more wellknown, not only for its extensive buffet but also for its a la carte servings. The Café buffet is divided into sections for Lifestyle, Pastry, Asian & Middle Eastern, Japanese and Western.

on display at The Cafe, we suggest you try the Naan Bread, available in plain, cheese, onion and chocolate flavours. While in the noodle section, go for the chewy and wonderful La Mian Noodles, the best, we think! The sauce is a delicious combination of rich yet subtle, glazed flavour that doesn’t completely overwhelm the grilled beef Korean Barbecue-style. Last, but not least, try the Surabi Solo for dessert, also among the five favourites.

The staff carried out very casual research (by asking the most loyal The Café patrons) to uncover the five favourite dishes, and came up with quite shocking results. Wow! Who would’ve thought the favourite item at The Café would be Sate Maranggi, specially seasoned grilled Australian Sirloin and Striploin cooked on a charcoal grill.

As well as having delicious cuisine, recently, Hotel Mulia Senayan, Jakarta was honoured to be voted Indonesia’s Leading Hotel by the World Travel Awards at the 21st Annual World Travel Asia & Australasia Gala Ceremony, which was held in New Delhi, India, on 10th October.

As you will surely be tempted by more than just Sate Maranggi when you see the delectable dishes

La Mian Noodles

Sate Maranggi

(www.hotelmulia.com)

Surabi Solo

Having established Bumbu Bali - one of Bali’s most renowned restaurants - and confirmed his place as a prominent culinary figure on the Island of the Gods, Heinz Von Holzen recently added another book to his portfolio of seven published cookbooks and two photography books. Also published by Marshall Cavendish, the new book is titled “A New Approach to Indonesian Cooking”. The launch of Holzen’s latest culinary book was held on 23rd October at Periplus Kemang bookstore in Villa Kemang, Jakarta. After a short introductory welcome by Von Holzen, the event saw a cooking demonstration followed by a book signing and a meet-andgreet session with the man himself. “A New Approach to Indonesian Cooking” includes more than 100 authentic Indonesian recipes from the archipelago’s many regions, deliciously highlighting the many unique flavours from each region thanks to the country’s diverse cultural influences and the use of famous spices. From savoury fried rice, deliciously rich meat stews to temptingly sweet desserts, all of the recipes detailed in this book can be prepared

using readily accessible equipment and ingredients. An established chef himself, Von Holzen also shares the use of more modern approaches to these dishes to produce equally - if not more - desirable flavours with amazing results. The detailed instructions and clear explanations in this book grant any

discerning home cook the finesse to dish out authentic Indonesian delicacies using both traditional and contemporary cooking methods. Von Holzen primarily includes techniques that are applicable for cooking not only Indonesian food, but other types of cuisine as well.

(www.balifoods.com)

END OF THE YEAR HOLIDAY BLOWOUTS IN BALI Here are some of the special dinners and events happening in Bali this Christmas and New Year’s

DOUBLE-SIX LUXURY HOTEL SEMINYAK, BALI Christmas Eve at The Plantation Grill (24th Dec) Enjoy an elegant Christmas dinner with live jazz music, set menu of choice and chocolate buffet. Welcome champagne and canapés at 6.30PM, seating starts at 7PM. Christmas Day Italian Family Feast at Seminyak Italian Food (25th Dec) Sophisticated and elegant classic Italian Christmas lunch with set menu, kids at half-price. New Year’s Eve (31st Dec) No cover charge for the Double-Six Rooftop New Year’s Eve party with live music entertainment. New Year’s Day (1st Jan) The main event at Double-Six Rooftop will be the New Year’s Day Party. Chefs from the area’s top restaurants will be invited to offer a vast selection of food and drinks. From 2PM to 9PM. Info: double-six.com; (+62) 361 730 466 ----------------------------------------------GRAND NIKKO BALI Magic Balinese Night (31st Dec) Celebration starts at 7PM with glamorous cocktail gathering in the glass-wall foyer of MPF. Experience the festivities of Magic Balinese Night from 8.30PM onwards. Magic Balinese Night is priced at USD 350++, including free flow soft drinks and juices, a glass of sparkling wine, five choices of premium drinks and five hours of live Balinese entertainment. Info: grandnikkobali.com; (+62) 361 773 377 MOZAIC GASTRONOMIQUE UBUD, BALI Christmas Eve Dinner (24th Dec) Special six course degustation menu. From 6PM to 12.30AM (last reservation: 9.45PM). Starts at IDR 1,250,000++ (additional IDR880,000++ for wine pairing). Christmas Day Dinner (25th Dec) Special six course degustation menu. From 6PM to 12.30AM (last reservation: 9.45PM). Starts at IDR 1,250,000++ (additional IDR880,000++ for wine pairing).

New Year’s Eve Dinner (31st Dec) Special New Year’s Eve dinner six course degustation menu and celebration. From 6PM until late (last reservation: 9.45PM). Starts at IDR1,600,000++, including first glass of champagne, additional IDR980,000++ for wine pairing. Info: mozaic-bali.com; reserve your seat at info@mozaic-bali.com; (+62) 361 975 768. Reservations required. -----------------------------------------------THE LAGUNA BALI Banyubiru Christmas Buffet (24th & 25th December) Dinner from 6.30PM to 10PM priced at IDR825,000 net per person and IDR275,000 net per child between the ages of 6-12. Christmas Excitement at Arwana (24th & 25th December) An exceptional culinary journey in the beachfront specialty restaurant Arwana on December 24th and 25th from 7PM to 10PM. Prices start at IDR 850,000 net per person and IDR395,000 net per child between 6-12 years old. Gala Buffet Dinner at Banyubiru (31st Dec) Presented from 7.30PM to 11PM, this unrivalled epicurean experience is available at USD250 net per person and USD85 net per child between the ages of 6 and 12. Annual Gala Dinner at Arwana (31st Dec) Partake in this exquisite beachside dinner from 7.30PM to 11PM as the resort’s award-winning Chefs delight with a sumptuous six-course degustation menu. Available at USD250 net per person and USD85 net per child between the ages of 6 and 12. Grand Gala Dinner at Balai Raya Ballroom (31st Dec) From 7.30PM to 11PM. Available at USD325 net per person and USD125 per child between 6 to 12 years old. Countdown at Kulkul Bar (31st Dec) To count down to 2015, delight in a luminous array of cocktails, including an opulent Champagne and vodka bar, as a splendid display of fireworks lights up the sky with a rainbow of colours.

For reservations, call (+62) 361 771 327 or email to fb.reservations@ luxurycollection.com -----------------------------------------------THE MULIA, MULIA RESORT & VILLAS - NUSA DUA, BALI Christmas Options (24th & 25th Dec) Soleil Five or seven course Mediterranean set menu for dinner. Soleil brunch with free-flow wine will be served on Christmas Day from 11PM to 3PM. Edogin Be mesmerized with a stunning display of culinary artistry from the chefs during the Japanese Teppanyaki dinner served on Christmas Eve and Christmas Day. From 6PM to 11PM. Table8 Savour a fine Cantonese and Szechuan set dinner in the whimsical and opulent setting of Table8 Chinese Restaurant at Mulia Resort. From 6PM to 11PM. The Café Treat your family to a holiday dining experience like no other with the elaborate buffet at The Cafe. Lunch served from 12PM to 3PM, Dinner from 6PM to 11PM. New Year’s Eve(31st Dec) New Year’s Countdown with Earth, Wind & Fire Experience. Ring in the New Year with an exclusive performance by the Earth, Wind & Fire Experience with Al McKay performing all time hits such as September, Boogie Wonderland and After the Love Has Gone in the Grand Ballrooom of Mulia Resort.

beautifully arranged in refined presentations. Dinner from 6PM to 11PM. Table8 Table8 offers its connoisseurs a myriad of Cantonese and Szechuan delicacies. Dinner from 6PM to 11PM. The Café A wide array of fresh Indonesian, Thai, Japanese, Indian, Korean and Western delights will make your last meal of 2014 a luxurious and memorable one! Dinner from 6PM to 11PM. Info: (+62) 361 301 7777 ext. 6899 or email to festive.desk@themulia.com. ----------------------------------------------THE ST. REGIS BALI RESORT Afternoon Tea at King Cole Bar (24th & 25th Dec) From 3PM to 5.30PM, delight in an exceptional array of handcrafted creations, including succulent lobster pie, freshly baked scones with clotted cream and a variety of delightful holiday goodies. Starts at IDR350,000 net per person. Six Course Degustation Menu at Kayuputi (24th & 25th Dec) Priced at IDR1,750,000 net per person and available from 6:30 PM to 10:30 PM, highlights will be the selection of salmon, scallops, foie gras, lobster, veal, duck and lamb. International Buffet Dinner at Boneka (24th & 25th Dec) From 6PM to 10 PM. Available at IDR1,500,00 net per person and IDR500,000 net per child between the ages of 9 and 12.

Soleil A selection of the highest quality delicacies prepared under the talented hands of our chefs. A sublime experience is guaranteed. Dinner from 6PM to 11PM. Edogin Indulge your senses with the scrumptious spread of the Teppanyaki Buffet laden with the highest quality ingredients

New Year Dinners (31st Dec) The Boneka New Year’s Eve Dinner, Kayuputi New Year’s Eve Degustation Dinner and the Grand Gala Dinner at the Astor Ballroom are available at IDR2,500,000 net, IDR3,950,000 net and IDR5,000,000 net per person respectively. Info: (+62) 361 8478 111

END OF THE YEAR HOLIDAY BLOWOUTS IN JAKARTA FOUR SEASONS RESORT JIMBARAN BAY, BALI Christmas Tree Lighting Ceremony (22nd Dec) From 6.30PM to 7.30PM, join us in the lobby as we illuminate the colourful lights that adorn our beautiful Christmas tree. Kids can look forward to extra special treats. Sundara (24th to 26th Dec) Christmas dinner is served on 24th, 25th and 26th December from 6PM to 11PM. Christmas Lunch will be at the 25th and 26th from 11.30AM to 3PM. Balinese Night at Taman Wantilan (25th Dec) From 6PM to 10PM, savour a delicious Balinese buffet dinner, accompanied by the beautiful melodies of a live Keroncong performance. Available at USD80++ per person. New Year’s Eve at Taman Wantilan (31st Dec) Count down to 2015 and unveil the New Year at Taman Wantilan. Revel and indulge in a specially crafted East meets West buffet menu, featuring live cooking stations. Available at USD130++ (dinner only) Info: (+62) 361 701 010 ------------------------------------------------FOUR SEASONS RESORT SAYAN, BALI Christmas Dinner at Lotus Pond (25th Dec) From 7PM to 10PM. IDR785,000 plus 21% tax & service charge per person.

Here are some of the special dinners and events happening in Jakarta this Christmas and New Year’s

HOTEL INDONESIA KEMPINSKI JAKARTA Signatures Restaurant Dazzling Christmas Eve Buffet Dinner (24th Dec) From 6PM to 10.30PM at IDR498,000++/person Joyful Christmas Day Buffet Brunch (25th Dec) From 11.30AM to 3PM at IDR 498,000++/person Blissful Christmas Buffet Dinner (25th Dec) From 6PM to 10.30PM at IDR258,000++/person Buone Feste at Casa D’Oro (24th & 25th Dec) Celebrate this wonderful season Italian style at Casa D’Oro. Fourcourse dinner at IDR568,000++/ person. Seven-course dinner at IDR808,000 ++/person. High Tea at Nirwana Lounge Cherish Christmas while chatting over classic speculos macaron, chocolate log, raspberry log and sandwiches: homemade smoked duck breast with orange relish and cranberry jelly, smoked salmon with egg salad and wasabi caviar. Available for the whole Christmas period in Nirwana Lounge at IDR150,000++/person.

Christmas Eve Dinner at Riverside Cafe (24th Dec) From 7PM to 10PM. IDR785,000 plus 21% tax & service charge per person. New Year’s Eve at Ayung Terrace Restaurant (31st Dec) From 7PM to 10PM. IDR3,700,000 plus 21% tax & service charge per person. New Year’s Eve at Riverside Cafe (31st Dec) From 7PM to 10PM IDR2,700,000 plus 21% tax & service charge per person. Jati Bar Countdown (31st Dec) From 10.40PM onwards. Info: (+62) 361 977 577. Reservations required for all events.

Info: kempinski.com/jakarta

live entertainment at Bengawan restaurant on 25th December from 12PM to 3PM at IDR595,000++ per adult, inclusive of an endless flow of non-alcoholic beverages, and IDR1,200,000++ per adult inclusive of an endless pour of Billecart-Salmon Champagne, wines and cocktails. Or enjoy a relaxing afternoon at Keraton Lounge with a leisurely Christmas afternoon tea at IDR295,000++ per set for two persons from 3PM to 6PM. New Year Celebration (31st Dec) Enjoy exciting live entertainment throughout the dinner buffet and countdown to welcome the New Year at IDR995,000++ per adult, inclusive of an endless flow of non-alcoholic beverages, and IDR1,500,000+++ per person, inclusive of an endless flow of alcoholic beverages, excluding Champagne (Champagne selection is available on request).

New Year’s Eve (31st December) Count down the hours accompanied by our live entertainment to keep the night young and alive. Enjoy the selection of house-poured wines and get the chance to win grand prizes in our New Year’s Lucky Draw. Let us ring in 2015 with you as more than a celebration. Info: rc.jktrz.festivedesk@ritzcarlton. com (+62) 21 2551 8888

New Year Brunch (31st Dec) A leisurely Brunch from 12PM to 3PM featuring a wonderful selection of Chef’s specialties and International delicacies at IDR595,000++ per adult, inclusive of an endless flow of non-alcoholic beverages, and IDR1,200,000++ per adult inclusive of an endless pour of Billecart-Salmon Champagne, wines and cocktails. Info: keratonattheplazajakarta.com; (+62) 21 5068 0000

----------------------------------------------KERATON AT THE PLAZA JAKARTA Magical Christmas (24th & 25th Dec) Indulge in a lavish Christmas Eve Dinner Buffet on 24th December from 6PM to 10.30PM and Christmas Day Brunch with

the culinary team has prepared a distinguishingly delicious cuisine for the ultimate buffet at Asia Restaurant and menus at Lobo for your Christmas moment.

THE RITZ CARLTON Christmas Brunch & Dinner (25th December) The already elegant setting of is transformed by the festive air filled with cheers, good company and ringing laughter perfectly served with tasty mulled wine and fresh egg nogs. Ahead of the celebration,

HOTEL GRAN MAHAKAM Magical Christmas (25th December) The warmth and joy of Christmas always brings us closer to each other. Celebrate this blissful time with your family, friends and colleagues at a Christmas Eve, Brunch or Dinner at Le Gran Café or AOKI Japanese Cuisine. Enjoy selections of lavish Christmas cuisine while listening to melodious live music performances that will certainly complete your festivities. The Flying Dove (31st December) A stunning New Year’s Eve celebration with harmonious music and illusion performances to amuse our loyal guests. Once you enter the lobby area, the beautiful saxophonist with an invisible chair will welcome you to the festive vibe. To highlight the celebration, our chefs will be ready to pamper you with great dishes. Info: www.granmahakam.com (+62 ) 21 720 9966

Grilled Aurstralian Wagyu Stip Loin Grade 9+

Devotees of Teatro Gastroteque will be delighted to know that its award-winning Indonesian chef-owner Mandif M. Warokka has a new trick up his chef ’s sleeve, soon-to-be unveiled in Bali’s cultural heartland of Ubud. By Meliana Salim

ndonesia must be very proud of Chef Mandif M. Warokka. Here’s an exuberant, inquisitive and nationalistic chef with a deep-rooted love for his home country. Shying away from the celebrity chef limelight, he puts his head down, his feet firmly on the Indonesian ground, and his heart and soul into perfecting his food at Teatro Gastroteque. At the Blanco Renaissance Museum in Ubud, the artist revealed his iconoclastic vision for Indonesia’s culinary renaissance, his most provocative ingredient, his dream book project, and his surprising penchant for guitar-making. He is the quintessential advocate for contemporary Indonesian cuisine. Q: How has Teatro Gastroteque evolved since its opening in 2012? What is the secret to its success? A: We started with nine tables and now we have fourteen. Our revenue is up 400 percent since 2012. Initially, I was skeptical. We were the first to offer this dining concept (dégustation menu) in Seminyak – an intimate restaurant with no view, no distractions. We focus 100 percent of our energy on the food, the quality of the

ingredients, and delivering the best dining experiences. The key to Teatro’s success is in our patience, persistence and passion. Q: What does it take to win the Michelin stars and what kind of effect can it have on you and your restaurant? A: I want to be the first Indonesian chef to have a Michelin-starred restaurant. Anyone can make beautiful food, but what is the essence? To win the stars, it’s not all about me; it’s about the concept, the food and the soul of the people behind it. I don’t want my ego to take over and put tremendous pressure on my team. It’s my professional challenge to win the Michelin stars, but I will not live with that kind of pressure for the rest of my life. Cooking is about love. You don’t love it for the sole purpose of getting the Michelin stars. Q: You are opening a new restaurant in Ubud, how exciting! What is your vision for this? A: Blanco par Mandif will offer contemporary Indonesian cuisine with 28 seating capacity, opening in November 2014 at the historical Blanco Renaissance Museum in Ubud. The late maestro Antonio 31

Blanco painted nude women at a time when it wasn’t accepted in Indonesia. What he did was contemporary and brave; he took it to another level. This is what Blanco par Mandif is about: Indonesian cuisine, elevated. Historically, Indonesian cuisine was influenced by the Dutch, Chinese, Indians, Mongols and Malay. Today, it’s blending with European cuisine. I intend to manipulate and improve the textures while preserving the essence of the cuisine and present the intense flavours on a different level. The dégustation menu at Blanco par Mandif will feature a gastronomic voyage into the evolution of Indonesian cuisine – from its colonial beginnings to the modern flavours of contemporary times. Guests will have a unique experience visiting our kitchen, meeting the team and learning about our concept. Q: You were spotted at this year’s Ubud Writers & Readers Festival. What was that experience like? A: I prepared Bubur Manado, a North Sulawesi rice porridge dish served socially at breakfast. It’s easy to make and can be vegetarian and 100 percent organic. When you spice it up with homemade sambal ikan roa (spicy condiments made of smoked fish) to elevate the flavours, this creates a beautiful contrast between the land and the sea. The participants were surprised by the mind-blowing flavours coming from such an uncomplicated dish. The secret is in using good quality ingredients. I don’t need gastronomy experts to compliment my food; I prefer amateur gourmands who like to eat street food. To me, good food is “nobrainer” food. Q: Your most influential chef, Thomas Keller from The French Laundry said, “Food should be fun”. How do you bring fun into your food? A: The element of fun in my food comes in the colour and the texture. It’s fun when you have something surprising in your mouth. It’s fun when the colours are vibrant. Balance these two components and you’ll have fun in your food. Most importantly, everybody must enjoy themselves when preparing the food. It’s all part of creating good food. Q: Is there anything you wouldn’t serve in your restaurant? A: I would say a local ingredient called jengkol (dogfruit or jering). Jengkol has a beautiful texture, but it’s incredibly challenging to work with. It’s very pungent. I’ve been experimenting with how to remove the smell, but if you do that, then it’s not jengkol anymore! I will keep on experimenting. Q: Where is Bali’s dining scene headed? A: Bali’s dining scene is very dynamic now, unlike four years ago when all the good restaurants were in five-star hotels. I love that Bali has Cuca, Merah Putih, Barbacoa, Mozaic and Locavore. I hope in the next five years Bali will be a dining destination. We need more good restaurants in Bali. Let’s not create scarcity; we should create opportunity. We compete in quality and let the customers feel and taste it. Q: You are an inspiration and a culinary icon to many budding chefs in Indonesia. What advice do you have for them? 32

Five Spiced Roasted Peking Duck Breast

Foie Gras Terrine With Poached Star Fruit

A: Have a love for cooking, lots of patience and determination, and be hardworking. It’s a chosen life. I help young chefs to develop the right attitude, not the skills. They must have a good attitude for learning. Anybody can become a chef, you don’t have to go to a culinary school. Culinary schools don’t create chefs. Attitudes do. I’ve had offers to do cooking shows, but I’m not a celebrity chef. I’m a teacher. I really love my chefs and teaching them everything I know.

A: I spend time with my two kids. If I miss this moment with my family, it’ll never come back. In the future, I’d like to make guitars. I’m learning from YouTube every day. I already have a concept in mind: French-polishing, hand-painted, superior wood, and only two to four pieces a year. I was in a band when I studied in Bandung, but I don’t like to play guitar, I prefer making them. Q: What other projects are you working on?

Q: Would you like to write your own book someday? A: I’d love to make a book about my contemporary Indonesian cuisine to inspire our youths to be proud of our heritage and cuisine and to choose a chef’s life. It’s a frowned upon profession here, even the word koki (chef in Indonesian language) doesn’t sound nice. I want to create chef hype, develop it further, and learn from one another. Q: What do you like to do on your day off?

A: I hope to open a restaurant in Jakarta. Dining out is a lifestyle in Jakarta, there’s big money to be made and burnt. Someone once spent Rp 400 million on a bottle of wine! It’s all about social status, good food, nice ambience and a great location. My concept for Jakarta will be “no-brainer” food – delicious noodles, great bakso, tender steaks – all cooked to perfection. I would love to open an Indonesian restaurant in Europe to expose our cuisine to the world. Food is such an important part of life. I love gastronomy. I love this business.

(www.teatrobali.com) (www.blancoparmandif.com)

Kiwami Beef Tataki With Onion Dressing

RECIPES

FOR THE LAMB MARINATION: 800 gm Lamb (1rack), Fat Removed, Bones Cleaned 1/4 cup Sake 1/4 cup Mirin 4 tbs White Miso Paste 3 tbs Sugar 1/4 cup Black Soya/Kecap Manis

Bring the sake and mirin to the boil for 20 seconds to evaporate the alcohol. Add miso paste and whisk. Heat up and add the sugar, whisk until dissolved. Add black soya sauce.

FOR THE LAMB Clean the lamb and remove all fat, reserving the fat. Place the trimmed lamb in the marinade and let it rest for 30 minutes.

To serve, torch the lamb with an open flame, season with crushed black pepper. Transfer to the oven and cook for about 6 minutes (since the loin is intact with the bones, the cooking time is longer than for boneless meat.) Rest the meat at 60C, for about 4 minutes. Then cut the lamb across the bones and serve medium rare.

FOR THE JACKFRUIT CURRY 400g Jackfruit (dice) 5 cloves Garlic. (paste) 150g Shallot. (paste) 2 pieces Cayenne Pepper 5 pieces large Red Chilli 5g Turmeric Root 5 Kaffir Lime Leaves 2 large pieces Lemon Grass 1/2 tbs ground spice mixed in equal proportions (black pepper, white pepper, cumin, coriander, 1 piece of cardamon) 1 1/2 cups coconut milk Blend garlic, shallot, chilli and turmeric into a fine paste. SautĂŠ the mixture, then add the spices. Cook until fragrant. Add coconut milk, lemon grass and lime leaves.

Cook until the curry is half done, then add the jackfruit. Check the curry flavour, adjust if necessary. Cook until the jackfruit is cooked and consistency is right. Check the seasoning.

SERVE FOR THE HARICOT VERT 200g Hericort Vert

FOR THE RICE CAKE 1/2 cup Glutinous Rice 1/2 cup Coconut Milk. 1/2 cup Water 3 cloves Garlic 10 pieces Shallot 2 pieces Kaffir Lime 1 piece Lemongrass Salt Wash the glutinous rice thoroughly. Mix all the ingredients together, bring to the boil and simmer. Season.

When the liquid has been absorbed by the rice, transfer to steamer pot and cook until the rice is fluffy. Remove from steamer and, using plastic film, shape the warm rice into a cylindrical shape. Leave to cool to room temperature. Cut the rice crosswise to your desired size. Sear the rice with in a non-stick pan until golden and crispy outside.

Blanch the haricot vert in boiling water, shock the beans into cold water. Before serving, sauce the beans with oil and seasoning.

3636

Pearl Chinese Restaurant’s Executive Chinese Chef John Chu credits his success to his positive channelling of criticism into motivation and treating his kitchen crew as he would his own family—with trust and affection. By Refa Koetin

aving spent nearly his entire career cooking Chinese, Executive Chinese Chef John Chu brings the essence of traditional Chinese food and fuses it with modern presentation at W Marriott’s Pearl Chinese Restaurant, Jakarta. His experience working in multiple countries in Asia has instilled a unique versatility that allows him to channel his creativity into creating cuisines that are both invitingly original and adventurous. Chef Chu is an earnestly fun culinary veteran who enjoys being in the spotlight and displaying what he does best. His favourite part of our review was the photo shoot. We even had to ask him to tone down his artistic expressions a tad to allow the photographer to keep up!

Q: You have over 20 years of experience in the culinary world. Can you briefly tell us some highlights of your career and how you ended up here? A: I took my first step in the industry in my teenage years as a kitchen helper in one of Malaysia’s prominent five-star hotels. I didn’t care about my age; I just took it one step at a time, moving into larger roles each year, until finally I was appointed the chef’s assistant. Hong Kong chefs were a huge trend back then. Almost all of the five-star hotels in Malaysia hired head chefs from Hong Kong. The head chef I was working for was also from Hong Kong, and he was great and I learned a lot, but I can see it was really hard for me to be the leader of the kitchen. I didn’t mind though, and I just kept on going. All in all, I worked in four different five-star hotels in Malaysia before I was offered the chance to move to Shangri-La Jakarta.

After displaying my desire to be the “number one” in the kitchen, I had a chance to move to Shangri-La Myanmar to work as the head chef. I took it without hesitation. After two years in Myanmar, I was head chef for the group in China, Medan, and finally at JW Marriott’s Pearl restaurant here in Jakarta. I am very thankful for the many professionals I’ve met along the way who have helped me to grow and learn. I’m not just talking about the chefs I worked with but also the customers, the staff, hotel professionals, even Internet critics. Q: Someone in your position interacts a lot with customers. How does this benefit you professionally? A: Customer feedback helps me understand myself and my work better. While staying positive in taking criticism, I keep realizing that there is always room for improvement. I avoid negativity because I don’t want to be defensive and delude myself in thinking that I’m far better than what my guests have to say. Nobody is perfect. We can only improve by learning from our mistakes. I’m constantly looking for ways to improve myself, and listening to my customers is one of the best ways to do that.

Braised Asparagus Sweet Corn Soup with Chicken

Q: How do you run your kitchen? Do you run a tight ship and get as involved as you can or do you like to lay back and observe more? A: For me it is always about working with the team. You need to have a good understanding about your team – what my team is capable of, how fast they can do it, what they need, and so on. I encourage my team to offer feedback to me just as I always give them advice. For example, I like to start the day by visiting each station in the kitchen and checking their preparation, or if there’s anything they need. This shows the staff that I care for them individually, and I do this daily. No one works well in a kitchen at this level alone, no matter how good they are. Q: Obviously they respect you for this. How important is it for you to gain the trust and respect from your team, which mostly consists of people from different nationalities? A: I think it’s everything. First of all, I always try to lead by example. I can ask my staff to come to work on time, because I make sure I’m always the first one to arrive. When I tell them the importance of keeping stations as clean as possible, they can see that my station is cleaner

Crispy Seabass with Plum Lime Sauce

Braised Abalone with Homemade Tofu and Garden Green

than my house. And it is important for me to maintain this high standard especially because I’m an expat chef. I may receive a higher salary, but that’s only because I am required to do more as well. I’m not here just for show. Being the first to follow a high standard grants me more freedom to encourage others to keep up with the same demands. When my team sees that I’m working just as hard as - if not harder than - them, earning respect becomes easy. So I guess when you really look at it, nationality matters little. It is all about keeping up with the right working ethics, which everybody should adhere to regardless of who they are. We can’t have any dead weight in such a dynamic, highly competitive environment as this, can we?

a father gently tells his son, “I love you, my son, but there is a better way of doing this. Let me show you.” Of course the son will welcome this loving correction. You have to win hearts, and then their bodies will follow you automatically. Also, people crack under pressure mostly because they didn’t get enough “play time” to alleviate the stress. I always remind myself and my team to get enough rest when we can. Q: What do you do to unwind? A: I like to surf the Internet and research new things and new ways to cook…

Q: There can be a lot of pressure in your workplace, and from time to time, people make mistakes. How do you deal with this?

Q: No, Chef, that’s called studying. I mean when you’re not studying. When you really want to destress yourself or just get away from it all.

A: In a way, taking care of the kitchen crew is much like caring for your own child. Patience and love is necessary. As I’ve said, to make a mistake is to be human. When someone makes their first or second mistake, usually all that it takes is a kind reminder that we (the team) are here to help each other and that they should not hesitate to ask for help. Maybe I’m just lucky, but they very rarely make a third or fourth mistake this way. It’s like when

A: (hearty laugh) A very hard question. I do enjoy studying though. But I guess sometimes I like to just grab a cold drink, maybe beer, and hang out somewhere with lots of trees. That can be hard without going out of the city, so parks will do. I also try to communicate with my family as often as I can.

(www.marriott.com/jktjw)

JOHN CHUâ&#x20AC;&#x2122;S

Combination of Prawn with Nutmeg Mayonnaise and Potato Hair and Scallop Bacon with Salted Egg Dressing and Mixed Fruits: INGREDIENTS: 1 pcs Prawn 1 pcs Scallop 1 pcs Beef bacon 25 gr Mixed fruits 15 gr Mayonnaise sauce 10 gr Salted egg dressing

PREPARATION: 1. Cut assorted fruits, such as apple, melon and pineapple into cubes, and mix well with mayonnaise 2. Season prawn with sea salt and pepper and coat with flour, then fry it 3. Coat the fried prawn with nutmeg mayonnaise

4. Wrap the scallop with bacon and pan-fry with salted egg dressing until itâ&#x20AC;&#x2122;s cooked 5. For plating, add shredded potato and mango on the top of fried prawns and put the mixed fruits into the cup and place the wrapped scallop on top.

WITH CHEF ALAN CHAN By Amanda Luxford

orn in Hong Kong, Chef Alan Chan is the Chinese Executive Chef at Jiang‐Nan Chun, the Four Seasons Hotel Singapore’s exceptional Cantonese restaurant. He began his culinary career aged only 15, working in several Hong Kong and Kowloon restaurants before moving to Singapore in 2001.

Before joining Four Seasons Hotel Singapore in 2011, he had developed his conceptual take on Cantonese fine dining in restaurants both in Hong Kong and Singapore. Authenticity is high on Chef Alan’s priorities, but that clearly has not diminished his creativity nor suppressed the stylish approach on display at Jiang-Nan Chun.

Q: What first drew you into becoming a Cantonese chef? Was it a childhood dream? Who inspired you in particular? A: As a child growing up in a household of small means, I would watch my mum tirelessly cook and care for us after a long day’s work as a seamstress. The only way I could alleviate my mother’s burden was to help out with the cooking. And my journey started from there. Q: What are your fondest memories of your childhood and of your career thus far? A: Seven or eight years ago, I went to a little mountain village in Thailand for charity work, cooking for the orphans and preparing food for the school. They have to walk two hours just to get to school, and it was heart-warming for me that I got to serve them in some way. In my line of work, I often cook for VIPs and high-level delegates, but in my heart, the orphans are also VIPs. Q: Who has been your biggest influence in life and in your career? A: Mr. Parco Pang was the man who recognized my talents and made me the man I am today. When I used to cook in a small restaurant back in Hong Kong

many years back, he came by to eat often. Then one day he asked me if I would like to join him in the fine dining business. The reason why I have this opportunity to work for Four Seasons Hotel Singapore – the epitome of fine dining – is because of how he gave me the opportunity to enter the fine dining industry many years ago. Q: How have you seen Cantonese cuisine grow and change over the years? A: Some people do keep to the traditional methods of Cantonese cuisine, while others innovate on dishes. Cooking is a fluid thing – there is consistency and then there are changes. Q: Do you still use mainly traditional methods or have modern techniques taken over and if so, in what way? A: I believe in retaining the authenticity of certain traditional methods, but I add my own innovative take to enhance the dishes and give guests a beautiful culinary experience. A traditional char siew flaky pastry, for example, would consist of pork. However, I include some other ingredients (it’s a secret!) that might only be discernible to trained tongues. However - whether trained or not – when guests taste the cuisine, they will exclaim, “There’s something unique and so tasty about this! I can’t put my finger on it and

Oriental Weekend Brunch

it does taste authentic, but at the same time there’s something special to it.” Q: Working in an environment of such high quality and with such discerning customers, how do you find new inspiration and create new innovations? What is your most recent exciting find / innovation? A: In this line of work, we get to meet high-end guests personally often, and we get to know their tastes and preferences. Communication is very important in order to understand and satisfy their needs. I often read up on western and even Japanese cuisine, and travel abroad to find inspiration. Q: How did you come up with the idea of creating culinary and literary art out of Chinese classics? What is your next venture along this line, or do you have a new idea to try out?

Peking Duck

A: My team – with restaurant manager Ng Chong Kim – and I wanted to do something very inventive and experiential for our customers. We remember the classic Chinese stories from our childhood, and the literature is so rich: there are dishes with

know everything, and it is important to learn from those experiences and become better from it. My current tenure with Four Seasons Hotel Singapore is the highlight of my career: I am very blessed to work for such a great hotel that upholds important values. I am also the youngest Executive Chef appointed in a 5-star hotel here in Singapore, and invited to be one of the judges at culinary competitions. Q: What does the future hold? A: I wish to impart my skills to the younger generation, and to share what I know with the other chefs so that together, we can create beautiful dishes for all to enjoy.

Dim Sum

names that the author puts inside the stories! We wanted to bring those dishes to life and make it an amazing journey for our Four Seasons customers – as if they step into the novels themselves and experience a luxurious immersion of their senses: in visual, in audio and in taste. Q: Do you have a favourite food and what is it, both in the restaurant and away from the restaurant? A: I have a soft spot for my double-boiled soups: customers know the difference when they drink them, as I have my own signature style for the soups. They are clear yet flavourful, not oily, and very nutritious.

they believe they are more than capable of taking over as head chef. My advice is always that you have to invest time, heart, effort and be open to feedback and be teachable – success will come if your foundations are strong. Q: Has your passion for cooking ever been really tested (highs and lows of career? A: When I first became head chef many years ago, I did not know how to cook all the dishes that I know today. Hence there were definitely times when I did not create a dish successfully. But that should never hold us back: nobody can ever

It was a real pleasure to meet Chef Alan Chan. Unsurprisingly he is a man who understands the intricacies of great Cantonese cuisine and particularly the balance between authenticity and creativity that discerning fine diners often crave. His enthusiasm is contagious and his gastronomic creations compelling, but he remains true to his concepts, saying in closing: “We like to cook and present comfort food at Jiang-Nan Chun, because we want our guests to enjoy cooking that makes them feel at home.”

(www.fourseasons.com/singapore/ dining/restaurants/jiang_nan_chun/)

I also make it a point to try chicken dishes in every country I visit: because beef or pork might not be universally eaten, but chicken is, and I want to explore how it is prepared in different cultures and cuisines. Q: For a relaxing evening at home with your family, what do you cook / eat? A: I boil soups at home for my family, especially for my daughter as I want to ensure that she eats nutritiously! Q: What tips would you give the novice? A: Many young people are overly ambitious: they only work a few years but

Double-Boiled Soup with Chinese Pear and Fig

Wok-fried Lobster with Spanish Chorizo, Minced Pork and Eggplant

Ingredients:

Seasoning:

Method:

50g Spanish Chorizo 300g Eggplant 80g Pork 200g Lobster 15g Mushroom Shallots Chopped Chilli Shelled Garlic

Bean paste: sugar, various soy sauces

1.Prepare the ingredients by mincing the pork and slicing the eggplant, Spanish chorizo and fresh lobster. Chop the mushrooms, shallots, chilli and garlic finely.

3. Put in just a touch of chopped peeled garlic and bean paste and fry till fragrant with a heated wok. Add in 300g soup base before tossing in with pork floss and eggplant.

2. Heat the oil within the wok, and then lightly run the lobster meat through just enough to cook it to a juicy consistency.

Put in the lobster meat for a final fry as the soup base comes to a boil, and when it richens into a gravy, add in a pinch of flour to give it texture. Immediately serve for a succulent wok-fried lobster dish.

Heat the wok again and fry the eggplant first for a golden tinge, before doing a quick fry of the minced pork.

Up Close & Personal: Behind the Scene

Since our last "Behind the Scenes" feature focusing on some of the key players in the restaurant industry in Bali, we thought it was about time that we paid homage to the Indonesian Capital of Jakarta. As with all major cities in Asia, the chefs in Jakarta are the people getting the credit for making a great restaurant â&#x20AC;&#x201C; but they just have to worry about the food! So we thought we would once again draw the spotlight away from the superstar chefs to focus on the hard-working professionals behind the scenes, the diligent people striving to keep the wheels turning at some of the cityâ&#x20AC;&#x2122;s best restaurants to ensure that their restaurants stay ahead of the competition.

Q: So, how did you come to be the General Manager at Altitude, The Plaza? A: I started my career in Jakarta by bringing in the brands Krispy Kreme and Pizza Marzano, Dominos Pizza in early 2000. After a few other F&B establishments, I went to work for luxury hotels, such as Holiday Inn and Grand Hyatt. Eventually I was offered my current position here in Altitude. Obviously I didn’t hesitate to accept. Q: A typical day for you at Altitude– how would you describe it in just a few words? A: In one word? Challenging. Our customers have high expectations of Altitude, and most of the time it is very challenging to ensure customer satisfaction. The environment is very dynamic and I have to be constantly on my toes. Q: So what is the toughest aspect of your job? And what is the most rewarding?

Altitude’s hard working General Manager is never too far away to make sure things always run smoothly. A: Consistently exceeding what the customers expect. Some guests really appreciate the entire experience that we offer, but some would criticize our prices without considering that they’re not just purchasing top quality food here. Customer satisfaction is the most rewarding thing for me. If all my customers are happy for the entire day, I can sleep easy. Q: What is an under-appreciated aspect of Altitude at The Plaza that you think more people should know about? A: The integrated experience of Altitude as a whole. There’s nothing wrong with having a specific, repeated preference, of course, but our concept is a place that offers a multitude of leisurely experiences. After enjoying a great steak lunch at Gaia, you can experience high tea at Salt Grill, and then you can hang out at Cloud, for example. I think a wholesome experience like this is a shame to miss. Q: Be honest, how fast would things fall apart if you weren’t around? A: I don’t like this question because it’s against my philosophy. We work as a team here, so with or without me, the show must go on. I don’t want things to fall apart. All of my staff and expat experts are professional and highly motivated. Besides, I’m practically always around. Even while away, I’m always informed and easily reachable. Q: Who is another member of your team that you think deserves more recognition?

A: I really appreciate the hard work of our General Managers. Daniel at Salt Grill, Alberto at Gaia, Tommy at Enmaru and Nadya as Bar and Lounge Manager. These are my trusted front liners. Q: What’s the most ridiculous complaint you’ve ever received from a customer? A: One customer at Gaia complained about the size of our pasta serving. Of course, the pasta is a pre-main course dish, so it’s not supposed to be big. It’s understandable that people don’t realize this, but the challenge is how to respond to complaints like these without making the customer look silly. Anyway now we adjust the pasta Q: Would you mind sharing your recommendation for another restaurant in Jakarta and what your favourite dish there is? A: I’m crazy about Akira Back right now. The tuna pizza over there is really great. Outside the group, I’d have to say Amuz. Q: And finally, any advice for budding restaurateurs looking to break into the industry? A: Competition is extremely high in the F&B industry in Indonesia right now. New restaurants need to have something unique to offer in order to keep up and penetrate the market. Originality and uniqueness is a must.

Q: So, how did you come to be the Executive Assistant Manager at The Ritz-Carlton Jakarta, Mega Kuningan? A: My passion for hospitality started when I was a high school graduate. I started my apprenticeship as a hotelier and eventually became part of The Ritz-Carlton family. I was with The Ritz-Carlton, Wolfsburg in 2003, The Ritz-Carlton, Berlin in 2004, The Portman Ritz-Carlton, and in Shanghai in 2011. Now, here I am with the most beautiful property in one of the most exciting cities! Q: A typical day for you at The RitzCarlton Jakarta, Mega Kuningan – how would you describe it in just a few words? A: Full of excitement and fun, also teamwork, teamwork, teamwork! Q: So what is the toughest aspect of your job? And what is the most rewarding?

The Executive Assistant Manager at The Ritz-Carlton Jakarta, Mega Kuningan talks about his team, the property and how he enjoys being involved and is willing to get his hands dirty for something called passion. A: It’s sometimes a challenge to find the right work-life balance. I am blessed to have a super understanding wife who always supports me. The most rewarding moment is when you see happy guests leave your hotels and they tell you how much they loved and enjoyed it. Q: What is an under-appreciated aspect of the F&B scene at The Ritz-Carlton Jakarta, Mega Kuningan that you think more people should know about? A: The Ritz-Carlton Jakarta, Mega Kuningan keeps rolling out unique creations from the likes of The Royale Brunch for a divine brunch experience, Aperitivo di Lobo where we offer a beautiful alfresco terrace with drinks indulgence, Selfie&Dine as our current favourite deal to save 25% on our lavish buffet, and also our masterpiece of rich and beautifully presented Ritz-Carlton Signature Cakes. Q: Be honest, how fast would things fall apart if you weren’t around? A: Things wouldn’t fall apart when I am not around. I am very confident with the team here at The Ritz-Carlton. Our Ladies and Gentlemen have built a strong foundation to keep delivering consistent and flawless service to our guests.

Q: Who is another member of your team that you think deserves more wrecognition? A: All of the back of house team deserves more recognition. Particularly stewarding, engineering and housekeeping have a great impact on Food and Beverage. Without them, the front of house team couldn’t provide the impeccable results. Q: What’s the most ridiculous complaint you’ve ever received from a customer? A: There are no ridiculous complaints as we take every comment from our guests in all seriousness. All of the input from our customers has been to remind us to keep delivering the best service. Q: Would you mind sharing your recommendation for another restaurant in Jakarta and what your favourite dish there is? A: Well, I am still very new to Jakarta and there are so many places I need to explore more. Any recommendations for me? (laughs) Q: And finally, any advice for budding restaurateurs looking to break into the industry? A: Be involved and willing to get your hands dirty. Stay focused and put 110% of your passion into it. 47

know it all at an early age. Time in the job surpasses any other form of development. The most rewarding is watching the next group of leaders within our company learn and grow everyday. We have some fantastic young Indonesian team members that are going to shape the senior management of Hyatt in Indonesia in the years to come.

Q: What is an under-appreciated aspect of the F&B scene at Grand Hyatt Jakarta that you think more people should know about? A: The time our procurement, purchasing and culinary teams spends on sourcing the best and freshest produce in order for our 4 restaurants, 2 bars and Banquet spaces to cater to the different guests we have in each area every day of the year.

Q: Be honest, how fast would things fall apart if you weren’t around? A: Honestly – not at all. The team here is a perfect blend of experience and youth. The culture and dynamics of this hotel have developed over the last 23 years so that we continue to succeed even if there are personnel changes. Q: Who is another member of your team that you think deserves more recognition?

Q: So, how did you come to be the Director of Food & Beverage at Grand Hyatt? A: A career in the hotel industry is all about on-the-job learning and the experiences along the way. After 4 years with IHG and now 12 years with Hyatt Hotels the experiences have allowed me to develop and grow within the company.

Q: A typical day for you at Grand Hyatt Jakarta– how would you describe it in just a few words? A: Constantly changing. No day is ever the same. This is the beauty of the industry but also what poses the most challenges each and every day.

Q: So what is the toughest aspect of your job? And what is the most rewarding? A: The toughest aspect of the job is seeing young potential future leaders thinking they 48

A: The middle management team within the hotel. They are the individuals and teams that make the day-to-day operation run smoothly. They have to manage upwards and also manage our guests! Q: What’s the most ridiculous complaint you’ve ever received from a customer? A: Well, apart from the lady who could not understand why we could not move our New Year's Eve party to a different date..... the rest are saved in my memory bank for a future book! Q: Would you mind sharing your recommendation for another restaurant in Jakarta and what your favourite dish there is? A: Turquaz – their Durme and Baklava is amazing!

Q: And finally, any advice for budding restaurateurs looking to break into the industry? A: If you have true passion, enthusiasm and determination you can succeed. You will need creativity and inner satisfaction as well to ensure you succeed. Do not be put off by the hard work and long hours. The team and personal accolades are very rewarding.

Grand Hyatt’s Director of Food and Beverages Alex Sheppard is a firm believer in hands-on learning experience. He also believes that success comes from fiery passion, sincere enthusiasm and fierce determination.

Q: So, how did you come to be the Restaurant Manager at RIVA Grill, Bar & Terrace? A: I was working as assistant manager in Gaia – Altitude, we had it running properly, when by chance I met Desiree (director of public relation at Park Lane Hotel). She told me RIVA was reopening and we kept in touch. Q: A typical day for you at RIVA Grill, Bar & Terrace– how would you describe it in just a few words? A: Making sure the day-to-day check list has been done. There are occasionally surprises too, such as the bill printer breaking broken and 4 tables asking for the bill at the same time! So we have to remember what the guests ate and drank, that keeps us on our toes! Q: So what is the toughest aspect of your job? And what is the most rewarding?

New RIVA Grill, Bar & Terrace manager Arnaud Novian talks about the joys of his career and being a restaurateur. Who would of thought that this charming Frenchman majored in cinematography. A: The toughest aspect is the number of hours you spend at work and balancing life properly. The most rewarding thing is to be able to transmit passion to colleagues and to the guests. It’s a work of passion: the food, flavour, colour, music, lighting, drinks, sounds... is it sparkling, is it crunchy? It’s a bit like being in a 3D cinema, but with something more... the taste! Q: What is an under-appreciated aspect of RIVA Grill, Bar & Terrace that you think more people should know about? A: Many people think we are still a Fine Dining restaurant, which is not the case anymore. We serve Western food with some fusion. We are more affordable, for equivalent quality. Chef Deden is flexible and might customize the menu, and RIVA is open for occasions and events. We have a beautiful outdoors facing the swimming pool and in the evening it’s simply perfect to relax with a nice bottle of white wine. Q: Be honest, how fast would things fall apart if you weren’t around? A: My mentor taught me nobody is indispensable! Sharing is caring. My goal is to make this restaurant work perfectly even if I am not around. Q: Who is another member of your team that you think deserves more recognition?

A: Everybody who is working hard, smart and with integrity deserves recognition. Q: What’s the most ridiculous complaint you’ve ever received from a customer? A: In a place where I worked before, I had one guest ask if he could finish dinner naked! He complained it was too hot, so I invited him inside, he refused because of the air conditioning, and rejected a fan because it would be too windy. When I came back, he was naked finishing his diner with his friend, who was also naked! Finally, I had to call the police to make them leave. I have many skills, but I can’t change the temperature of the Earth! Q: Would you mind sharing your recommendation for another restaurant in Jakarta and your favourite dish there? A: I am a big fan of Asian, especially Thai, food. I definitely recommend E&O. You have many choices that meant to be shared rather than eaten individually. Q: And finally, any advice for budding restaurateurs looking to break into the industry? A: Atmosphere, sound, lighting, food and service are most important points. If you have those five pillars, with a good location, there is no reason it will not work. Believe 1,000% in the project and know what you are talking about. 49

Chinese cuisine is popular all over the world, and with a history dating back 5,000 years or more, it has formed the basis for cuisines in many other nations, including Singapore, Malaysia, Indonesia and perhaps even parts of India. However, with eight distinctive regional styles offering their own delightful presentations and unique touches, its intricacies remain mysterious to many. In this feature, we provide our picks for the best Chinese Restaurants in the region, as well as some interesting historical facts and definitions to give you a greater understanding and appreciation of the cuisine from the country once aptly described by Napoleon Bonaparte as â&#x20AC;&#x153;a sleeping giantâ&#x20AC;?.

Rice China is the world’s largest rice grower and, in 2013, produced in excess of 200 million tonnes, mainly for domestic consumption. There are over 40,000 varieties of rice, the most common of which are from the four major categories: Indica, japonica, aromatic and glutinous. Legend attributes the first domestication of rice to Emperor Shennong of China, inventor of Chinese agriculture. But genetic evidence suggests it originates from a single domestication of the wild rice Oryza rufipogon, some 8,200 to 13,500 years ago in the Pearl River valley region of China. Shennong’s influence, however, cannot be overstated in the early development of local agriculture and its later spread to most

of Asia. According to Chinese mythology, Shennong, whose name literally means “Divine Farmer”, was a legendary ruler and second of the mythical emperors. It is said that he invented the cart, the plough, tamed the ox and taught his subjects how to clear land for rice production. His famed catalogue of 365 medicinal plants remains remarkable to this day. Rice, in addition to being a staple food, is used to produce beers, wines and vinegars; the latter being a key ingredient in many regional dishes. It is also ground into flour and is used to make rice noodles, as well as being an alternative to wheat flour in cakes and biscuits. 100% gluten-free, it is ideal for those with wheat intolerance or allergies.

Like rice, noodles can appear to be everpresent in Chinese cuisine. The earliest records show noodles dating to the East Han Dynasty (25-220AD), but only gaining wide popularity during the Song Dynasty (960 – 1279AD) with the appearance of noodle shops. Generally made from wheat flour, rice flour or mung bean starch, the regional

Rice flour has been used to treat skin blemishes and as an anti-aging skin treatment for centuries. Sounds like an urban myth? Rice flour used as a scrub has exfoliating properties and, with a chemical structure similar to ceramide, using a flour mask could increase collagen production making skin more supple and youthful.

differences are largely based upon local crop availability. Southern China – the home of the nation’s rice industry, typically has a bias towards rice noodles, whilst in the more temperate north, where wheat is grown, the bias is towards the wheat variety. It is common for wheat noodles to be made with other additives, such as egg, tapioca or arrowroot, that change the taste and texture, resulting in a massive range of fresh and dried noodles.

Roasted Chicken Toped with Chef’s Homemade Crispy Crust

Whilst rice and noodles are great sources of starch, the Chinese turn to another staple food, tofu, or bean curd, for their daily intake of protein. Tofu originated in the Han dynasty and popular belief suggests the it was Prince Liu An (179–122 BC) who first refined the technique. The food is made by coagulating soy milk and pressing the resulting curds into blocks that resemble soft cheesecake. This technique remains unchanged almost 2,000 years later. Amazingly tofu has almost no flavour or smell but can absorb flavours remarkably well. It is often heavily marinated or served in soups and stir-fried dishes where it can take on a delicious complex taste.

Soy Possibly the oldest, and certainly one of the most important, developments in Chinese cooking is soy sauce. It is fermented soy bean and was probably first used more than 3,500 years ago to preserve fish. This delicious sauce is available in various forms: light, dark and blended being the most common. The latter are soy-based sauces with garlic, five-spice powder or ginger added for extra flavour. Soy sauce is widely used in many dishes and also as a base for other sauces.

XO - the king of sauces

Sweet and Sour

Originally developed in southern China, the XO name is attributed to XO Cognac, a main ingredient in authentic, homemade versions of this luxurious sauce. Many commercial sauces use cognac flavouring instead of the real deal and will also include red chilli pepper, ham, dried scallops and dried shrimp. Used by many chefs to create signature dishes, it is also popular with dim sum and stir-fry recipes.

Thick, rich and often a vibrant red colour, sweet and sour sauce minimizes the greasy taste of fried foods and enhances the flavours of vegetables and mild meats such as pork. Most recipes will use some form of vinegar as a base for the sour sauce, whilst the sweet sauce is generally a mix of sugar, corn syrup and fruit juice or marmalade, depending on the regional recipe involved.

Oyster

Plum Sauce

Black Bean and Garlic

The key ingredients are minced oysters, sugar and soy sauce and it is most commonly bought commercially rather than made to order. Oyster sauce adds a rich salty element to many seafood and meat dishes.

A thick brown sweet and sour sauce used as a dip for spring rolls and deep-fried chicken balls as well as for roast duck. The main ingredient is sweet plums but it can be made using peaches or apricots. Sugar, vinegar, salt, ginger and chilli peppers make up the rest of this common sauce.

The secret with this thick paste is to only use a small amount. Black Bean and Garlic sauce gives a bold and salty flavour to many dishes. The black soybeans used in most recipes are fermented for six months then pureed and seasoned with garlic and ginger.

Sesame Oil

Hoisin

Five Spice

This extremely tasty yet variable oil has significant natural antioxidants. Light sesame oil has a high smoke point and is suitable for deep-frying, giving a slight nutty taste, while dark sesame oil (made from roasted sesame seeds) is used for sautĂŠing and as seasoning and can taste very strong.

A key ingredient for Peking duck, Hoisin sauce is used as a glaze for a variety of meats but also as flavouring in some stir-fried dishes. Made from soybean paste, garlic, chillies and various spices, along with sugar and vinegar, it is a dark salty, sweet and spicy sauce.

Made by combining equal amounts of powdered cinnamon, clove, fennel seed, Szechwan peppercorn and star anise, Five Spice is probably the most famous Chinese seasoning. It is heavily used with fatty meats, such as pork, duck or goose, and as a general seasoning in many fried dishes.

AT JW MARRIOT HOTEL JAKARTA E xperience both the old and new elements of Chinese cuisine in Pearl Chinese Restaurant at JW Marriott Hotel Jakarta as Executive Chinese Chef John Chu offers an authentic range of Cantonese delicacies enhanced with modern culinary taste and superb presentation. The Roasted Duck with Foie Gras and Spring Roll makes an excellent appetizer to kick off the experience. A crispy tofu skin is set on top of bite-sized vegetable Spring Rolls, hoisting the Roasted Duck with bean paste sauce to the top-half of the dish, while Foie Gras rolls proviade the garnish. This dish is as pleasing to behold as it is to the palate. For the main course, the Braised Abalone with Homemade Tofu and Garden Greens tingles your taste buds with superior sauce and savoury chicken broth between the layers of neatly stacked delicate tofu, pea sprouts,

with meaty abalone at the top. A pinch of sugar added to the abalone sauce enriched the distinct sweetness of the dish. This next dish is uniquely fresh, both in ingredients and its purpose to balance out the proteins from the first two dishes. The Chinese Cabbage Roll with Asparagus and Oyster Sauce is mainly vegetarian-friendly due to its all-green ingredients (chicken broth optional). The dish consists of boiled Chinese cabbage with salt, wrapped with spinach, topped by sautĂŠed asparagus served with oyster sauce. If you concentrate hard, you can almost feel the folic acid and dietary fibre confronting your blood cholesterol levels. If in doubt, help yourself to another serving of this deliciously cleansing dish.

(www.marriott.com/jktjw) Chinese Cabbage Rolls with Asparagus and Oyster Sauce

Enhanced Traditions In the age of maritime trade in the 1400s, Chinese immigrants took their cooking traditions and techniques abroad, thus extensively spreading the popularity of Cantonese food. Over time, Cantonese cuisine seems to have evolved on its own thanks to talented food-makers creating their own innovative dishes based on the basic Cantonese rules of balance and freshness. Chef John Chuâ&#x20AC;&#x2122;s signature dishes, the Braised Abalone and Prawn and Scallop Bacon Combination, demonstrate an ancient Cantonese cuisine tradition of utilizing only the freshest marine produce and combining traditional basic ingredients, such as tofu and salted eggs, with modern foodstuffs such as beef bacon and mayonnaise. Roasted Duck with Foie Gras and Spring Roll

Jakarta

AT MANDARIN ORIENTAL JAKARTA

Crispy Fish Skin With Plum Sauce

ocated inside Mandarin Oriental, one of Jakarta’s oldest luxury hotels by the iconic Selamat Datang Monument, Xin Hwa Restaurant offers Cantonese and Szechuan cuisine presented in an exciting, modern and elegant way.

bite, and when taken with the homemade Green Ginger Purée, the fish just turns into a whole new level of richness.

Another favourite main dish is the Panfried Australian Wagyu rib-eye with Szechuan pepper and golden mushroom. This is a mildly spicy dish that offers a balanced dose of rich protein and fibre. The Hand in hand with Mandarin Oriental’s golden mushroom essentially works as an famous hospitality and service quality, the atmosphere of Xin Hwa Restaurant is friendly accompaniment to harmonize the wagyu. and welcoming. With authentic decorations, As for vegetable recommendations, the Poached Spinach with Cordycep Flower in such as paintings and crystal chandeliers Chicken Consommé is a delicious and unique reminiscent of old Eastern tradition, the vegetable dish with depth that warms your interior of the restaurant is intimately palate and helps wash away any remnants of decorated to complete the guests’ dining meaty flavours. experience. Should you find yourself sitting down in this exquisite high-end eatery deciding what appetizers to have, be sure to ask for the oldfashioned Shanghai-style Smoked Cod Fish Fillet and Chilled Drunken Chicken topped with “Shao Xing” Wine Shaved Ice. This is a very exotic cold dish that leaves a satisfyingly rich aftertaste, easily inviting other courses ahead. For soup, the Double-boiled Chicken Consommé contains delicate warmth, and the agaricus mushrooms, fish maw and nourishing herbal roots gives the soup that authentic herby flavour from the dish’s Cantonese origin.

Recommended for dessert is the Chilled Cream of Mango with Sago Pearls and Lime Sorbet accompanied by Chinese pancake stuffed with red bean paste. The combined tastes of the lime sorbet’s refreshing flavour and the sweetness of the mango cream create a fitting finale for your dining experience. Aside from the set menu and signature dishes, a selection of classic dim sum dishes and Chinese teas are available all day, with the restaurant’s popular all-you-can-eat dim sum brunches available on Saturdays and Sundays.

On to heavier entrées, the Steamed Black (www.mandarinoriental.com/jakarta/fineCod Fish spells flavourful tenderness at every dining/xinhwa/)

Prawn with Salted Egg Yolk

One Restaurant, Two Traditions

Chuan, more commonly known as Szechuan, cuisines is today characterized by being hot and heavily spiced with fresh chilli and chilli oil, a development which started around the 17th century with the introduction of chilli. Szechuan cuisine today is synonymous with chilli, although the region actually produces and uses many different flavourings and seasonings, including soy sauce from Zhongba, cooking vinegar from Baoning, and number of others that have contributed to the development of a more complex range of dishes reflecting the original nature of Szechuan cuisine. Cantonese cuisine, on the other hand, is characterized by well-balanced seasoning to enhance the main ingredients instead of changing the flavour. Another important aspect is the freshness of the produce used in cooking. Cantonese cuisine is arguably one of the most popular cooking styles compared to the other four cooking traditions. Xin Hwa is known to deliver the best of both Szechuan and Cantonese cuisines, a commendable undertaking considering the vastly different ingredients and cooking style involved in the overall preparation of the dishes.

Wok-Fried Wagyu Beef With Pepper in Chef

AT SHANGRI-LA HOTEL, JAKARTA L ocated in the five-star Shangri-La Hotel, Jakarta you will find Shang Palace is the perfect place to enjoy the exotic oriental culinary delights of the bustling city with family, friends or business acquaintances. Shang Palace serves a wide variety of authentic Chinese and Cantonese cuisine, including Pumpkin Soup with Fresh Lobster, Pan-fried Lamb Chops with Wild Chilli Sauce, Braised Baby Sea Cucumber stuffed with Shrimp Paste and Abalone Sauce, and Steamed Fujian Noodles with Crabs Claw and Egg White, to name just a few. Another specialty of Shang Palace is the Dim Sum menu, available on a la carte or all you can eat and during weekend dim sum brunch. Vegetarian choices are also available for oriental food aficionados who do not eat meat. Pan-fried Lamb Chops with Wild Chilli Sauce

Steamed Fujian Noodles with Crabs Claw and Egg White

We loved the Pumpkin Soup with Fresh Lobster as a starter. The natural

brininess of the lobster helps bring out all the deep, earthy flavours in the soup. The use of lobster for this dish needs to be fully appreciated and is a total treat in your mouth. For the main course, Pan-fried Lamb Chops with Wild Chilli Sauce is a must. The lamb is perfectly cooked and tender. Salute to the Executive Chinese Chef of Shang Palace who made all the dishes so perfectly. Donâ&#x20AC;&#x2122;t forget to order Chilled Lemon Grass Jelly with Lime Sorbet as a dessert, one of shang palaceâ&#x20AC;&#x2122;s best desserts. The chewy jelly has a delightful sweet freshness, while the lime sorbet is just brilliant, a bit sour, but a beautiful accompaniment to the Lemon Grass.

(www.shangri-la.com/jakarta/ shangrila/dining/)

Fried Crab Jun Njan Style

F irst established in 1956, Jun Njan Seafood Restaurant is one of the longeststanding Chinese restaurants in Jakarta. Over the years, Jun Njan has managed to preserve its original flavours by keeping the management strictly within the family. Today, all of its well-known signature sauces are made directly in the group’s main kitchen and flagship restaurant at Batu Ceper, Central Jakarta. The signature taste of Jun Njan is Cantonese with a slight modern twist. One of the things that sets the restaurant apart is the unique sweet and sour sauce used in many of its signature dishes, such as the Steamed Prawn and the seasonal Jun NjanStyle Poached Crab.

The Beginning of the Chinese Food Evolution Commerce and the agricultural revolution brought by the Song Dynasty (960-1279 AD) allowed traditional Chinese cuisines to grow and develop more diversity as they fused with local flavours. It was also around this time that eating was to attain pleasure and not just to fulfil a need.

Don’t miss Jun Njan’s classic Mini Mantou Buns with Milk for an appetizing taste of sweetness, followed by the popular Asparagus Soup with Crab Roe. Some must-try main courses at Jun Njan include the signature Steamed Prawn, one of the many Seasonal Crab dishes, Fried Squid with Jun Njan Sauce, Fried Lobster with Jun Njan Sauce, and one of the restaurant’s signature Jun Njan Seafood Fried Rice, Noodle or Vermicelli. These courses capture the essence of Cantonese culinary tradition and add to the restaurant’s own modernized take on fine-dining, the result of which is culinary delights that customers cannot find elsewhere.

(www.junnjan-seafood.com)

Over the centuries, the Chinese finedining scene has evolved rapidly, integrating elements of French, Japanese and other classic styles, transcending restrictions and allowing for creativity to invent a multitude of new tastes. Such is the case with Jun Njan, which has been working with Chinese seafood cuisine for almost 60 years. While the restaurant’s interior displays

Steamed Live Prawn

unmistakable Oriental qualities, the food and drinks at Jun Njan have evolved into something else, which in this particular case is a fusion of the Chinese tradition, some Indonesian spicy flavours and a touch of Asian flair. For instance, the sauce - which is a strong example of one such originality - contains a certain basic sweet and sour tastes that can’t be found anywhere else.

Classic Superior Sharkâ&#x20AC;&#x2122;s Fin in Supreme Broth Accompanied with Crispy Spring Roll served in Japanese Stone Pot

R enowned award-winning restaurant Taste Paradise has found its way to the metropolis of Jakarta, bringing a lavish dining experience of fine Cantonese and contemporary Chinese delicacies. Dubbed Chinese cuisine with a difference, the restaurant also showcases the finest

and most innovative dim sums and roast fare. Located in Plaza Indonesia, the warm elaborate interior and opulence of ancient elegance sets off the impeccable service. Taste Paradise in Jakarta exquisitely prepares its culinary creations with a touch of sophistication that truly satisfies.

benchmark has been set for authentic Chinese cuisine in a new era. Taste Paradise has crafted a luxurious Shark Fin soup using 12 high quality ingredients, such as dried scallops, Mexican clams, old hen and fish maw broth cooked over 12 hours.

From the famous XO Carrot Cake to signature creations of the Classic Shark Fin in Supreme Broth accompanied by a Crispy Spring Roll served in a Japanese Stone Pot, a new

Our chopsticks eagerly dived into the irresistible Baked Fillet of Cod with Miso Paste, followed by the manager's recommendation of the highly acclaimed Pan Seared Foie Gras with Peking Duck reduction, a fabulous innovation of traditional Cantonese cuisine. Recognized as a favorite oriental culinary destination, Taste Paradise not only translates the glamour and grandeur of the Chinese Empire in its decorative detail but also in every bite of its delicious cuisine. Itâ&#x20AC;&#x2122;s more than just elegant dining, it is a gastronomic experience borrowed from the grandeur of life as a nobleman, albeit with a modern contemporary twist.

(www.paradisegroup.com.sg/indonesiataste-paradise/)

T he Duck King Group Restaurant brand was first introduced in 2003 in South Jakarta. With a vast selection of fine Chinese cuisines, a touch of Eastern hospitality and signature interior design concept, it didn’t take long for the brand to evolve into one of the biggest Chinese restaurant chain in Indonesia. In terms of food choices, The Grand Duck King offers an extensive menu specializing mostly in live and rare seafood products to cater to customers with discerning taste. From its signature Peking Duck offering, to its wide array of dim sum, classic Hainan dishes, fried poultries and rice, as well as its Szechuan selections, The Grand Duck King is a concept that simply showcases an elevated offering on a bigger scale - more generous space, larger seating capacity and a more varied menu. Retaining authentic selections worthy of The Grand Duck King name, the menu also offers barbecued dishes, porridge, noodles, numerous sweet and sour-based delicacies, and many more.

Designed with a luxuriously minimal philosophy in mind, the interior of The Grand Duck King is primarily in wood highlighted with black, white and various shades of brown. Decorated with a bronze mirror in the entry corridor, light-reflecting pillars and ceiling with horizontal and vertical effects, and various Chinese ornaments on the walls and ceiling, the sleek and shimmering ambience of The Grand Duck King at Grand Indonesia is one of the restaurant’s strong points.

premium brand, The Grand Ducking Signature is located at Setiabudi One Building.

(www.theduckking.com)

It is fitting that the most popular dish among The Grand Duck King’s extensive food selections is the Peking Duck. The dish was served with scallion, cucumber and sweet bean sauce, and was absolutely succulent, tender and full of taste. As an optional treat, you can have a speciallytrained attendant take the crisp and tasty skin off the duck and fold it into delicious Duck Skin Wraps. The Grand Duck King is part of The Duck King Group, located at Grand Indonesia Mall Jakarta. As The Duck King Group’s

Assorted Dimsum

Peking Duck, from Beijing with Love Peking Duck, a favourite signature dish at The Grand Duck King, is one of the oldest dishes throughout the Chinese mainland, with the earliest known record of it dating back to the year 1330. The cooking and presentation of Peking Duck was very different back then, and it was served only for royalty and the Emperor himself. It was only in 1975, using modern cooking tools and ingredients, that Peking Duck could be served without advance notice of 24-hours.

Beijing Duck

AT GRAN MELIÃ JAKARTA F or those celebrating Christmas, New Year’s Eve, or who are just big fans of Chinese cuisine, Tien Chao is a great place to visit, not only for the fine, delectable dishes, but also the beautiful view overlooking the lush green garden and pond one level below. The interior is aesthetically pleasing with its touch of warmth and classy decor. Tien Chao, which translates as ”blissful palace”, is the Chinese restaurant at Gran Meliá Hotel Jakarta. As well as having irresistible signature dishes, over the Christmas and New Year period they will highlight several special set menus! Tien Chao offers two of the more widely known types of Chinese cuisine: Cantonese and Szechuan. Chef Apep Hendrawan is the man behind Tien Chao and has kept the original taste of his dishes, but added a modern flair that makes them even more delectable! Tien Chao opens daily for lunch from 11.30AM – 2.30PM, with dinner from 6PM – 10.30PM. We love the Crispy Chicken with Dragon Fruit in Wasabi Dressing as an opener, served on a dragon fruit, it has a sweet, savoury and sour taste. You’ll be surprised how the slice of dragon fruit completes the chicken. Next, try the Wok-Seared Lamb Rack Oriental Style. The lamb was another wonder, absolutely tender and delicious, served with spicy tofu cubes and topped with caramel sauce. Of course, what is Chinese food without noodles? Hail the Braised Szechuan “Dan Dan” Noodles with King Prawn, truly memorable and vibrant play of flavours that oozes across your taste buds in a good way. Major must try!

(www.granmeliajakarta.com)

Soft Shell Crab in Steam Bun

Crispy Chicken with Dragon Fruit in Wasabi Dressing

Grilled Pacific Squid

If you’re in the mood to share a dim sum feast with friends and family, Feyloon is Bali’s most popular destination for relaxed dining in a festive setting. Located in a convenient, yet less frenetic area of Kuta, Feyloon is easily accessible whether you’re coming from Nusa Dua or Kerobokan.

Dim Sum Combination

Many Feyloon fans admit to flying in to Bali and heading straight to their favourite dim sum eatery, as the easy five-minute drive from Ngurah Rai International Airport makes it an irresistible first stop on the Island of the Gods. Whether you’re in the mood to share a quiet meal for two or to take advantage of the dining room’s 300-person capacity, Feyloon’s authentic Hong Kong cuisine is an unbeatable treat from an everyday lunch to a special milestone celebration. With Hong Kong Master Chef Liu behind the kitchen and elegant crystal chandeliers hanging overhead, the Feyloon experience never fails to impress new and long-time guests with its extensive range of seafood dishes, dim sum and Cantonese BBQ classics.

As the dim sum trolleys cruise by, choose from an exotic range of bitesized delights including Steamed Shrimp Dumplings, Steamed Bun with Char Siu, Steamed Pork Ribs and Deep Fried Taro Puffs. BBQ aficionados may choose from exciting combinations, featuring two to five of the chef’s specialties. Our picks include the Roasted Duck Rice, Marinated Sliced Beef Shank and Crispy Roasted Pork Belly. Don’t forget Feyloon’s many live seafood options for your next special dinner event. Immaculately maintained tanks are filled to the brim with the archipelago’s freshest shellfish including red and black lobsters, crabs and prawns. Whether you like it steamed, stir-fried or wok-baked, Feyloon guarantees to satisfy those underwater cravings.

(www.feyloonrestaurant.com)

AT THE MULIA, MULIA RESORT & VILLAS - NUSA DUA

Chilled Mango Cream with Pearl Sago

ith an auspicious number attached to its name, Table8, located on the promenade level of The Mulia, Mulia Resort & Villas in Nusa Dua, opened its doors in June. This award-winning restaurant introduces the island to an abundant oriental culinary experience that promises to pamper every taste bud. With rich selections of authentic Cantonese and Szechuan delicacies, these home-cooking inspired dishes will welcome diners with a feast. From the elegantly displayed Chinese buffet, to exclusively crafted signature dishes found on the a la carte menu, there is surely plenty to savour. The deep cream and gold dĂŠcor accompanied by artful lighting welcomes diners into a realm of the traditional yet modern, a dining haven. With large marbled-dining tables and hand-painted sofas, Table8 can accommodate up to 100 guests, with an additional private dining room, complemented by the historical artwork of Chinaâ&#x20AC;&#x2122;s Empress Dowager Cixi

to give a touch of dynasty. This ingenious arrangement creates that homey feel of a lush family room that truly echoes the Chinese dining culture. Table8 offers a first of its kind in Bali with a gracious Chinese buffet of Canton and Sichuan-inspired dishes served across seven stations. Diners can begin with the delicate display of mini-plated cold appetizers, or jump to the choice of hot clay pots as you skim through. We headed to the soup station, where choices of fresh greens, beef, chicken and fish were ready for cooking to your preference; it was an ideal choice for anyone craving the nourishment of a hot liquid dish. The stir-fry station similarly serves freshly cooked dishes with your choice of mains and sides, complete with our favourite sauces, from the famous XO to black pepper. In addition, the chef has also prepared ready-cooked dishes from chilli crabs, to delicious home-cooked tofu, vegetables and fish with oyster sauce, to a variety of other tempting treats easily available for those wanting a quick bite. However, we were most eager

to get to our sweet ending, where jellybased desserts, scrumptious chocolate dishes served in a martini glass and fruity yogurts awaited. Determined to go deeper into the roots of Chinese cuisine, we skimmed through the a la carte menu and savoured the panseared tiger prawns glazed in homemade soy sauce and braised tofu with wild mushrooms topped with oyster sauce. For an even more lavish spread, take your picks from the succulent suckling pig, Australian five head whole abalone braised in wild mushroom and the wok-seared black peppered beef tenderloin cubes. Truly crafted dishes, plated to perfection for a delightful dining experience. The Hearty Dim Sum buffet, needless to say was offering only the best and is always available during lunch, as well as breakfast on Sundays. A sophisticated spread of classic favourites: har gao, siu mai and char siu bao, steamed or fried, cooked to your preference, these perfectly shaped dim sums were delectable. Charmingly shaped and served in a wood dim sum box, they kept warm even sitting

on our table as they waited for our chopsticks to delve in. In true Chinese tradition, a tea master was present during our lunch with an enchanting performance that complemented this authentic dining experience. Served in a unique way, a long glass is presented with a round bundle of tea inside. The tea master then showcases his masterful movements with a long-nosed brass kettle as he pours the hot water from afar into the glass and the tea blossoms into flowers of chrysanthemum, jasmine and green tea leaves. Originally trained by a master from China, artful kung fu movements are learned through intensive preparation for up to one year before the tea master is permitted to perform live. Whether itâ&#x20AC;&#x2122;s your first Chinese dining adventure or not, Table8 offers more than great cuisine, it gives you a personalized and memorable experience that truly satisfies.

(www.themulia.com/en/table8)

Assorted Dim Sum

The All You Can Eat Dim Sum

AT THE RIMBA JIMBARAN BALI BY AYANA

lmost 12 months ago, the fabulous Ah Yat Abalone opened its doors at the luxurious RIMBA Jimbaran Bali by AYANA and invited lovers of fine Cantonese cuisine to join them on their gastronomic adventure on the tropical resort island.

Abalone

The frenzied media hype - based upon the brand’s huge success and popularity - went into overdrive and the restaurant was rightly lauded as something special by the island’s discerning diners. The Food and Beverage Director (and former executive chef at AYANA) Giordano Faggioli said at the time, “Ah Yat Abalone Seafood Restaurant brings Chinese cuisine to a new level of quality, with traditionally handcrafted dim sum

and Hong Kong-style favourites, including abalone and live seafood.” Now, a year later, I’m back at Ah Yat Abalone to see just how its inspirational menu has shaped up. The contemporary styled restaurant, designed by WATF, California, has seating for over 300 guests and must be amongst the most pleasant on the island. Light and open, the pale woods meld perfectly with the light stone walls, while the masses of glass make great use of the natural light. Lifting accents are via the colours and designs of seat cushions and the large black and copper ceiling lamps that create wonderful night-time warmth. There are also nine private rooms in more traditional décor that complete the chic set up.

Little Bites of Heaven Literally meaning “to touch your heart”, the Chinese dim sum is the equivalent of the French hors d’oeuvres, and is served as either hot or cold bite-sized delicacies. Originally a Cantonese custom, dim sum is inextricably linked to the Chinese tradition of “yum cha”, or drinking tea. At Ah Yat Abalone, these delicacies use only the best of carefully selected fresh ingredients, and are suitable to be enjoyed at any time during your visit. Among the traditionally handcrafted dim sum, some of the favourites include the char sui dumplings, shumai, scallop and cubed belly pork. In line with the tradition of enjoying these heavenly treats with tea, we recommend a pot of Chrysanthemum Tea to complete the experience. Abalone

The a la carte menu presented by Head Chef Cheung Kin Kau is extensive and features some exotic offerings, such as the Ah Yat Dried Green Lip Abalone, Stewed Superb Sea Cucumber & Goose Web with Abalone Sauce, and desserts like the Double-boiled Imperial Bird’s Nest with Rock Sugar.

The Universal Live Seafood menu features Leopard Sea Trout, Polkadot High-fin Garoupa, Sea Garoupa and a selection of live crab and prawns; available cooked in a choice of styles. There are, of course, a multitude of standard dishes from dim sum to desserts all prepared and presented to the same impeccable standards, and it was the everyday dishes I was interested in. Advised by Dewa, the very knowledgeable waiter, we ordered a mass of food to share, sample and discuss – is there any better way to eat Chinese? From the dim sum menu came the char sui dumplings, shumai, cubed belly pork and scallop dim sum, the remainder from the a la carte choices. It was a late lunch and the char sui dumplings, a grab-and-go street food in China, were quickly presented and hastily devoured. A standard in many Chinese restaurants, as well as food stalls all around the world, these gorgeous buns had just the right texture and were crammed with tasty char sui filling. Even before we had finished, the shumai and scallops were on the table. Served in the traditional bamboo steaming pot, the encased succulent scallop topped off with contrasting crunchy roe, tasted as good as it looked. The shumai, too, was equally tender and extraordinarily flavoursome; the culinary journey had kicked off with a splash.

Seafood noodles, in the e fu style, served with a heap of mixed seafood in a rich sauce were next, along with the perennial sweet and sour pork. The e fu noodle has a spongier, even chewy, texture compared to traditional egg noodles due to soda water replacing normal water in the recipe. This beautiful dish was perfection and the balance of the fresh taste, colour and texture epitomizes all that is great about Cantonese cuisine. The sweet and sour pork similarly held true to the concept of balance with its succulent strips of pork and peppers languishing in the most luxurious sauce. The last pairing of mains caught me a little off guard - Beef and Turnip served in clay pot, alongside plated wasabi prawns. The black clay pot adds a nice contrast and the tender casserole within was magnificent. The thick sauce had an edge of spiciness that develops the beef rather than masking it and the pale and soft slices of turnip lift the dish visually and add balance. Probably the most attractively presented food was the wasabi prawn. The strong flavour of the wasabi fused with the succulent meaty prawn ball, which had been coated in finely shredded deep fried potato creating a textural and taste combination that, although unexpected, was tremendous. It was also an ideal dish to lead to the desserts and coffee. The Ah Yat Abalone brand was established over 20 years ago in Beijing by Yeung Koon Yat and the chain now boasts 25 restaurants and is synonymous with fine Asian dining. It is fair to say that its fledgling restaurant in Jimbaran continues to bang its gastronomic drum in style. Ah Yat Abalone is open seven days a week from 11AM to 3PM for lunch and from 5.30PM for dinner. On Sundays and public holidays lunch is 10AM to 3PM. Booking is highly recommended for what may be Bali’s best Cantonese dining experience!

(www.rimbajimbaran.com)

Beef Saigon

AT THE BALI DYNASTY RESORT

he Bali Dynasty Resort, located on South Kuta Beach, is one of Kuta’s enduringly popular destinations. It is ultra-convenient for the town’s pulsating bars and clubs, ideally placed for mall and market shopping, and has the added benefit of being only 10 minutes from the airport. It’s also home to one of Bali’s best Chinese restaurants – Golden Lotus. The restaurant is open Tuesday to Saturday for hotel guests and walk-in visitors with lunch served from 11.30AM to 2.30PM, while dinner is served from 6PM. On Sundays and public holidays, its doors open earlier, at 10AM, for the fabulous and extremely popular Dim Sum Buffet. Adjacent to the hotel lobby, the comfortable restaurant seats 160, as well as having several plush private rooms, each seating up to 14 guests around a large banquet-style table.

The décor is classic Chinese - heavily wooded with dark wall panels, golden cubed inserts and thick wooden pillars. It feels quite regal, but at the same time it’s definitely not too formal, which is ideal considering the resort’s location. Chef Sugianto offers countless dining options, including the Family Set Menu, Dim Sum and very large a la carte menu influenced clearly by Cantonese and Szechuan cuisines. The menu is positioned outside the double doors, so you can browse its delights before taking the plunge. Such is the variety, unless you have a special favourite, it can be quite difficult to make your mind up and I confess to taking the easy option and following the chef’s recommendations. I started off with a small bowl of Szechuan Hot and Sour Soup, a perennial choice at most Chinese restaurants. Thick, spicy, wholesome and very tasty, it is reputed to have major health benefits in treating colds and flu. It was delicious,

warming and tantalizing the taste buds - the chef had made a good opening play! Another classic, Peking duck, appeared next. Constructed tableside and served unusually on a bed of prawn crackers (krupuk), it was loaded with crispy skin, tender meat, green onion and lashings of sauce. The plum sauce was dense with flavour and the fabulous rolled appetizer was everything one would expect, with the slightly salty krupuk making a nice local touch. Whilst sipping on the delicious Jasmine tea served up by the beautifully mannered Ning, my personal waitress, the main courses that chef had recommended arrived: Beef Saigon, broccoli with mushrooms and Prawn Szechuan served with white rice – I was most happy to be sharing! The classic Beef Saigon is clearly inspired by Vietnam but is a dish that seems to have taken on a host of regional identities. Chef Sugianto uses a mix of onion and beef to create this succulent Cantonese-style offering. Melt-in-the mouth slices of tenderloin combined with crisp onions stir-fried with a rich sauce make for a great choice – perfect to combine with plain noodles perhaps. The broccoli with mushrooms in oyster sauce made a terrific foil to the mains. The straw mushrooms are particularly meaty and the vegetable crunchy in the typical Cantonese style. Last, but by no means least, the highly recommended rich, succulent, visually appealing and oh so sweet Prawn Szechuan. This orange delight was my favourite dish of a most enjoyable and satisfying lunch! Peking Duck

More tea followed and after a welcome rest it was on to the traditional Mango pudding dessert to finish. This tasty sweet pudding looks a little like an orange egg custard but is loaded with tiny chunks of crunchy honeydew melon. It slides down nicely and leaves a refreshing taste in the mouth.

are good at judging your order and will freely advise if you have over, or under, ordered. I left sated and happy, but with a feeling of guilt over the dishes I had failed to try… but not to worry - there’s always next time.

The portions at Golden Lotus come in two sizes, but even the smaller of the two is generous. Fortunately the staff

(www.balidynasty.com/hotel/restaurants-and-bars/goldenlotus/)

Deliciously Hot

The spicy Hot and Sour Soup in Golden Lotus is a prime example of Szechuan cuisine’s characteristics. This dish makes a great appetizer as the palate is stimulated or awakened by its spiciness and tartness. The slightly thickened consistency adds to its charm, and also helps cut down on the greasiness of a meal and aids digestion. The spiciness can sometimes be overpowering for those not accustomed to it. Since oil and water don’t mix, one thing to remember is that water is not an effective remedy to combat Szechuan spicy oils. Instead, take rice, as it will absorb the hot chilli oil and reduce the spiciness. Szechuan Hot and Sour Soup

Chinese specialty, The Duck King’s executive chef boasts 18 unique preparations. Showcasing a majority of The Duck King specialties, available throughout Indonesia, The Duck King treats Bali to a special signature sirloin beef dish, thoughtfully conceptualised to ‘wow’ the island’s discerning diners. Thinly sliced and grilled to perfection, each tender morsel melts in your mouth. For a truly unique Chinese dining experience, The Duck King showcases their famous Peking Duck in an unforgettable theatrical culinary performance. Dressed in his formal chef uniform, a member of the culinary team expertly removes the crispy duck skin at your table and prepares your selection of choice behind the scenes. Choose from six different preparations, the most popular being round lettuce cups filled to the brim with minced duck that is stir-fried with veggies and herbs. Generous slices of crispy skin are carefully paired with a stalk of cucumber and spring onion, served wrapped in a delicate tortilla pancake and complemented by a heavenly plum sauce. A second live culinary performance is the Flaming Drunken Prawns, prepared at your table on a mobile gas trolley. As two kinds of Chinese wine are added, as well as garlic, ginger, red onion, shredded chilli and soy sauce, diners ‘ooh and aah’ at the dramatic flames. Relish in The Duck King magic as the prawns soak up the Chinese wine, and we recommend eating each one as the manager recommends – by hand! Peking Duck

(www.theduckking.com)

It’s about time that Bali was blessed with The Duck King of its own. Centrally located on Jalan Nakula, right off of Sunset road, one of Indonesia’s most popular Chinese restaurants has already been received with grand applause. Situated within the trendy TS Suites Leisure Seminyak Bali, The Duck King offers al fresco seating on a spacious patio, as well as private and semiprivate dining in contemporary air-conditioned bliss. A multi-faceted Mecca for your next power lunch, date night or private dining event, The Duck King’s focus is on top quality ingredients prepared in a mind-boggling number of ways, so you can get your seafood, chicken, beef or veggie fix during lunch or dinner, but don’t expect to find pork on the menu. If you’re in the mood for fresh grouper, a beloved Dim Sum

Specialty Noodles

Noodles are very simple on our digestive system, and therefore can be enjoyed at any meal. Like rice, noodles can appear to be ever-present in Chinese cuisine. The earliest records show noodles dating to the East Han Dynasty (25-220AD). Generally made from wheat flour, rice flour or mung bean starch, the regional differences are largely based upon local crop availability. Jiang-Nan Chun’s distinct fish noodles, however, are made fresh every morning using undisclosed techniques and special ingredients. These fish noodles elevate the restaurant’s noodlebased dishes to another level. Braised Imperial Bird’s Nest Superior Broth

AT FOUR SEASONS HOTEL SINGAPORE Dining in Jiang-Nan Chun at Four Seasons Hotel Singapore is always great experience and Chef Alan Chan has compiled a menu full of authentic Cantonese taste and style but with some added innovative twists. One popular house specialty is the fish noodles. Made fresh every morning they provide a subtle, yet charming take to even deceptively simple dishes like the Stir-Fried Fish Noodles with Truffle Oil and Capsicum.

Steamed Lobster Dumpling with Scallop, Crabmeat And Shrimp. The pale green skin invokes thoughts of a spring day, while the meaty filling is sweetly satisfying.

art deco pieces. The main area seats 70, while the three private rooms can seat another 30 in total. The dress code is smart casual.

The Jiang-Nan Chun team also presents a range of healthy vegetarian food in the true Cantonese style, with one offering being the fascinatingly named Sauteed Monkey Head Mushrooms and Spinach Beancurd with Vinegar Sauce. This is a richly tasty feast, with the meaty mushroom perfectly complementing the spinach beancurd – again, a highly nutritious dish.

Jiang-Nan Chun is an elegant, but very welcoming restaurant. The food is hearty and even with the innovative touches and some ingredients not traditionally found in Cantonese food, it always remains true to Chef Alan’s values and heritage.

(www.fourseasons.com/singapore/dining/ restaurants/jiang_nan_chun/)

The restaurant itself is sophisticated with dark woods, art nouveau furnishings and

Nutrition is important to Chef Chan and he is well renowned, for his healthy doubleboiled soups. Making the stock is time consuming, but the high level of nutrition and clearness of the soup base is believed to keep the Chinese young-looking and healthy making it a clear favourite. Our favourite is the Double-boiled Black Chicken Soup with Morel Mushrooms, Chinese Cabbage, Dried Scallop and Yellow Fungus. There is a wide range of dim sum on the menu, and the flaky pastry they use is tasty and dissolves in the mouth. The Baked Flaky Pastry with Barbecued Chicken is a must try. Another treat is the delicate taste of the

Barbequed Meat Tender Char Siew

ingredient. The result is a beautiful array of dishes where the wafting aromas of cooked meats, seafood and crisp vegetables blend perfectly to create the most elegant and popular fine Cantonese dining experience. The sophisticated contemporary decor is a perfect family or business dining setting for both lunch and dinner. Li Bai’s Dim Sum and Express Business lunch menus offer the best traditional dishes, while the Sunday Yum Cha, with over 40 delicious items, is extraordinary.

Chin Chow with Aloe Vera

Chef Chung has received many accolades but perhaps none are more impressive than his showing at the “Alsace Meets Asia Culinary Challenge” where he won Most Preferred Appetiser, Most Preferred Main Course plus the top prize for the Most Preferred Menu on the night.

The menu at Li Bai is packed with Chef Chung’s specialties, which include delicacies such as the Braised Stuffed Scallops topped with Fresh Crabmeat and Crab Roe, Baked Canadian Cod in Spicy Tangy Sauce, Pan-fried Lamb Chop with Black Pepper Sauce, and Sautéed King Prawn with Shimeiji Mushroom in X.O. Chilli Sauce. There is an extensive drinks menu that features an impressive selection of New and Old World wines, as well as non-alcoholic drinks and spirits. With the combination of style, authenticity, culinary experience and excellence that Li Bai and its staff exude, it is not surprising that year after year this imperialistic restaurant remains on the Singaporean hot dining circuit for lovers of great Cantonese cuisine.

(www.sheratonsingapore.com)

AT SHERATON TOWERS SINGAPORE With seating for 80 in the main restaurant plus two private rooms, the multi-award winning Li Bai offers an exceptional Cantonese fine dining experience served in the tradition of the grand Chinese Emperors. Located in the heart of Singapore on Scott’s Road, it is one of three restaurants within the Sheraton Towers hotel and, conveniently located on the lower lobby level, remains one of the city’s most popular imperial style dining experiences. The restaurant name is taken from one of China’s most celebrated Tang Dynasty poets, Li Bai, whose words embodied romantic clichés of freedom in defiance of convention and it is from his verse that Executive Chinese Chef Chung Yiu Ming draws inspiration to create a menu fit for a king. Born in Hong Kong, Chef Chung has over 30 years of experience creating authentic fine Cantonese cuisine in Hong Kong, China and Singapore. His resume is impressive and he has cooked for some of the region’s top celebrities, including Andy Lau, Lydia Shum, Anita Mui, plus statesmen like Hu Jintao, the Vice President of China. Li Bai’s ubiquitous executive chef is not just influenced by the poet, he also believes in using the natural flavours and fragrances of every 70

Double Boiled Sea Treasures Soup

before diners’ eyes, where the duck’s breast skin – the fattiest and crispiest part – is first served as thin slices, best enjoyed with a dab of sugar. The rest of the duck is then meticulously sliced and served with rice flour crepes, cucumber slices, spring onion, sugar and a homemade sweet sauce. Other Paradise Pavilion specialties include the Chilled Abalone and Crab Meat Salad with a sumptuous truffle-mustard dressing, Poached Chicken in a Szechuan-inspired sauce, the homemade Braised Edamame Tofu with an airy crab roe and, for dessert, the molten-centred Crispy Custard Man Tou with a creamy vanilla ice cream.

Apple Wood Roasted Peking Duck

N ot your average Chinese fine dining restaurant, Paradise Pavilion at the Marina Bay Financial Centre has become renowned in Singapore for its daring departure away from Chinese typicalities. With striking French-inspired neo-classical designs, you could be fooled into thinking this restaurant isn’t Chinese at all, when actually, it’s a remarkably refreshing interpretation of Chinese fine dining at its very best. And with a reputation that slates it as the best dim sum and Peking duck restaurant in the entire city, the Victorian-style furnishings and gorgeous chandeliers just make you want to stick around that little bit longer...

Helmed by Paradise Pavilion’s Executive Chef Chan Wing Kwong, the elaborate menu features a wide selection of classic Chinese dishes and the restaurant’s own signatures. The star of the show is without a doubt the apple wood-roasted Peking Duck (功夫北京鸭) that is artfully crafted by stellar chefs formerly from Quan Ju De, Beijing’s famous Peking Duck Restaurant, to ensure that the authenticity of this traditional delight is up to scratch. The Peking Duck is freshly roasted on a fire brick oven with the apple tree wood adding extra flavour and fragrance. Once golden and tender, it’s then carved right

The restaurant is unsurprisingly a popular dinner spot thanks to its glimmering ambience and sweeping Marina Bay views, so during lunchtime, Paradise Pavilion also offers a selection of their finest dim sum alongside set lunch menus. Don’t miss the grilled Siew Mai skewers, and be sure to finish with the restaurant’s refreshing Mango Pudding.

(www.paradisegp.com)

Hands Off Forbidden Rice Emperors reserved this fabulous tasty black-purple rice for their own consumption because it was thought that it would enhance health, virility and prolong their lives. It was said that stealing just a few handfuls would result in a mostunpleasant death. Gruesome punishment aside, their belief was a great insight because we are now finding out how beneficial this forbidden food was. Loaded with antioxidants (even more than blueberries, which are famous for their anti-aging properties), vitamin E, fibre and with anti-inflammatory properties, this rice is one of the world’s ultimate health foods.

AT MANDARIN ORIENTAL, SINGAPORE A ny dining experience within the prestigious Mandarin Oriental, Singapore is destined to be a luxurious one, and Cherry Garden is no exception â&#x20AC;&#x201C; in fact, it goes above and beyond these soaring expectations. One of the most beautiful restaurants in Singapore, Cherry Garden offers an eclectic menu of Cantonese cuisine, traditionally cooked then presented with an artistic, modern flair. Only the finest, freshest ingredients are used, and the menu is changed every few months to incorporate seasonal produce. But despite the changing menu, there a few signature favourites that regularly pop up to please loyal diners, like the crispy Wasabi-Aioli Prawns with fresh mango and tobiko (roe from flying fish), the Hawthorne-glazed Kurobuta Pork

Ribs, the oven-baked and honey marinated Cod Fillet with a piquant black pepper coating, and the La Mien Soup with shreds ofsucculent duck and Sichuan vegetables. Desserts are also authentically Cantonese, with our favourite being the Kuei Hua Chen; a Chinese wine-cocktail jelly, served with a refreshing lychee sorbet. Entered via a striking antique doorway, the restaurant has been authentically designed with Feng Shui in mind, with charcoaled teak panels and slate floors to recreate the look of a splendid Oriental residence. And to truly enjoy the homely feel of this gorgeous dining area, Cherry Garden has its famous selection of Chinese teas on hand, specially selected to match the Cantonese cuisine. The restaurant has also recently relaunched its tantalising weekend dim sum brunch due to popular demand, brimming with alluring flavours and innovative creations alongside one of the most dazzling arrays of handcrafted dim sum the city has ever seen. Look out for the traditional Cantonese Steamed Pork Siew Mai with Baby Abalone, the Kurobuta Char Siew Bao stuffed with

Hawthorne-Glazed Kurobuta Pork Ribs

sticky barbecued pork, and the slightly sweet Custard Bun with a scrumptious yam filling.

(www.mandarinoriental.com/singapore)

Pan-seared Foie Gras with Smoked Duck Breast on Crispy Beancurd Skin

Transcending Tradition

We live in a time where culinary refinement is coming of age. This is particularly true for Chinese cuisines. Around the world, Chinese communities are evolving their own styles and dishes, bringing in entirely new elements to augment the already superb tastes of traditional Chinese cooking. Chef Leong’s take on some of the most popular traditional food, such as his smoked duck breast with decadent foie gras in crispy tofu, is a true testament to this culinary transcension.

AT RESORT WORLD SENTOSA In the heart of Singapore’s wining, dining and entertainment complex, Forest 森 at Resorts World Sentosa is the contemporary Chinese restaurant helmed by local celebrity Chef, Sam Leong. Making some serious waves on the culinary scene since opening in 2012, Forest 森 is famous for breaking traditions and reinventing contemporary Chinese cuisine in a big way. Chef Leong’s refined cuisine is fresh, modern and cutting-edge. His avant-garde style of fusing popular Chinese classics like smoked duck breast with decadent foie gras in crispy tofu is ingenious. But more than just clever combinations, he also has a knack for evoking memories and a comforting sense of familiarity in his food, like with his special dish of Milky Chicken Broth made with morel mushrooms and wild bamboo piths. Just as impressive as Chef Leong’s unique cuisine is the design of Forest 森. Honouring its namesake, the restaurant brings the outdoors indoor with décor inspired by the lush tropical rain forests of Singapore. Featuring a canopy centrepiece reminiscent of intertwining branches and leaves,

Tempura Oyster Coated in Curry with Pumpkin

it is supported by four magnificent ‘tree columns’, finished off with an unmistakably earthy colour palette. The restaurant also features an openconcept Chinese-style kitchen without a single glass panel to segregate the theatrical noise of a typical Chinese kitchen from the main dining room. Guests can watch chefs prepare their food or, to get even closer to the action, guests are also invited to sit at the kitchen counters that overlook the busy chefs.

a built-in show kitchen for him and his wife to conduct intimate culinary masterclasses. These exclusive classes are a great way to understand the culinary techniques used at Forest 森, or to get a real taste of everything the restaurant has to offer without getting your apron dirty. Guests can try the chef’s innovative 8- or 10-course Discovery Menu – an exploratory menu that gets bolder and more delicious with every course.

(www.rwsentosa.com)

Perhaps Chef Leong’s biggest pride and joy is his dedicated chef’s table with

Wagyu Steak Tartare, Yunnan style, Hot and Sour, Herbs

with his quest to “reinvent classic Chinese dishes with premium ingredients, modern techniques and a touch of humour”.

2014 has been an incredible year for new restaurant openings in Hong Kong and few have attracted more attention than the mischievously named Ho Lee Fook. In fact, the name, despite its tongue-in-cheek wordplay, translates to “good fortune for your mouth” and on that promise Chef Jowett Yu certainly succeeds as he lures diners

The highly acclaimed Tawian-born chef has a very impressive track record of delivering too, particularly in Sydney where, since 2007, he has been lighting up the culinary scene, most recently at Mr Wong and Ms G’s – two of Sydney’s most notable and funky pan-Asian dining experiences. At both eateries his sense of adventure and fun oozed, amused and delighted serious diners who, like Jowett, see the importance of total culinary enjoyment; which, in a word, is what his new venture, Ho Lee Fook, is all about. Aesthetically, its decor and design sets the fun mood perfectly. Enter via the stairs, look left into the fast paced kitchens and the mah-jong piece tiling, look right and the wall is crammed with hundreds of lucky waving cats, while straight ahead is the startling massive peacock, and that’s just the way in! Once inside, simple black seating and stone walls are lifted by coverings, including a theatrical dragon and Jonathan Jay Lee’s bright scenes of the Gage Street Market.

Prawn Lo Mein

The design was inspired by Hong Kong cha chaan tengs and New York’s 1960s Chinatown hangouts. Music, too, plays a big part in creating the restaurants atmosphere – ZZ Top, The Stones and other classic rock n roll bands shape the old school ambience and create a retro meets modern vibe. It is a

pretty cool dining space, but does the food live up to expectations? The menu has pan-Asian appeal and, true to his promise, he serves up some marvellous reinvented timeless classics. From the To Start section, try his Mom’s “mostly cabbage a little bit of pork” dumplings with sacha soy dressing. The story goes his mother would make him watch her cook – well thank you Mrs. Yu! He also offers an uber-trendy raw menu, with dishes like the Hokkaido scallop, snowpea, pickled enoki and salmon roe proving very popular. His experimental angle with veggies has brought us the scrumptious Fried Cauliflower Brussels Sprouts served with maple bacon chilli jam, and a range of equally beguiling salads. Traditional roast meats loom large too, with Kurobota Port Char-sui and Whole Roast Goose being particular favourites. Other mains include the fantastic Roast Wagyu Short Ribs and the DIY San Choi Bao and his superb Prawn Lo Mein, all created, cooked and served with style. Ho Lee Fook’s desert and drinks menus are just as appealing and help make dining at the fashionable new restaurant a memorable, and often lengthy, experience. It’s open Tuesday to Sunday from 6PM until late and pre-booking is highly recommended.

(www.holeefookhk.tumblr.com)

Mott 32 is a fashionable new pan-Chinese fine dining restaurant and bar located in the basement of the Standard Chartered Building on Des Voeux Road in Hong Kong’s Central District. Radiating from the central core is the bar and 5 semi-private rooms, all designed and themed to reflect Hong Kong’s turbulent history. Dining at Mott 32 is not just an elegant Chinese dining experience, it’s an education! The extensive menu created by executive chef Mr Fung, the former head of the two Michelin-starred Dynasty restaurant along with Malcolm Wood provides a fusion of Cantonese, Szechuan and Beijing styles, ingredients and techniques. Fung is rightly regarded as one of Hong Kong’s most innovative chefs and said at the lavish opening, ”I aim to enhance the traditional flavours of Chinese cuisine with new pairings and by using only the finest ingredients.” The result is delectable signature dishes like the Kurobuta pork sui mai with succulent quail egg centre, topped off with black truffle. The popular dim sum menu has some special features too, with the Kurobuta Pork, Crab and Caviar proving exceedingly nice.

Peking Duck

The restaurant and bar is gaining a reputation for delicious food, cocktails and excellent service in one of Hong Kong’s most competitive and trendy locations. Its traditional Cantonese style and classic Beijing style duck are favourites, but if you want to sample the Beijing duck it needs to be preordered at least 24 hours beforehand.

industrialization of New York, its contemporary architecture and the Chinese migrant population that paved the conceptual path for Wong and her design team to present the stylish Mott 32 and provide space for Chef Fung to tantalise our taste-buds with some remarkable pan-Chinese food.

Mott 32 takes its name from the first ever New York Chinese convenience store that opened in 1891 at number 32 Mott Street. It’s this link between the rapidly

(www.mott32.com)

The Test of Time The first ever Chinese general store in New York was located at 32 Mott Street, from which the name Mott 32 was taken for the restaurant, and was a beacon of hope for the first wave of Chinese immigrants in 1891. Quong Yuen Shing, as the store was then called, stood for more than 100 years and played a great role in popularizing the Chinese culture in America. Inspired by this longstanding success, Mr. Fung intends to take traditional Chinese flavours and create new pairings and combinations that will continue to dazzle customers for a long time.

Cold Free Range Chicken, Sichuan Pepper and Chilli Sauce

Italy By Christian Galbraith

ewly opened Tredici offers a very refreshing Italian dining experience in an authentically inviting atmosphere. At the main entrance, my attention was caught up by the many unique decorations neatly set out to resemble a laidback home somewhere in the Mediterranean. Judging by the superb attention to detail, things like the frames picturing food products, sealed olive oil bottles, dried plants, stacks of old books that give out that almost intoxicating, musty, old book smell, and raw pasta on old cabinets, had not just been placed there without purpose. We’ll get back to that in a bit. Just across from the reception desk is Tredici’s neat, semi-open kitchen, which had a traditional brick oven positioned in such a way that it lets you see the baking chamber from the right angle—a really classy touch that immediately affects all guests’ dining experience.

Further inside, the interior is a semi-private dining room adjacent to an arresting “outdoor garden” dining area. With a backdrop of a neatly arranged overgrowth of greenery on the far wall, the centrepieces of the area were an 18th century lamppost sitting in the centre of the room, and an artistic water fountain in the far corner. Like the famous Trevi fountain, this radiating blue fountain was also filled with coins from well-wishers. Remember, right hand over the left shoulder! All these components brought together lifted the overall atmosphere of Tredici and instantly transported me back to 1950s Portofino, before Chamberlain’s book ushered structured billionaire prices into the picturesque Italian fishing village. In my humble opinion, ristorante food, drinks and service quality combined with trattoria-style warmth is what makes Tredici a one-of-akind establishment, especially for those who appreciate the finer details.

The Prosciutto e Melone appetizer is a delectable combination of thin-layered sweet and tasty ham, rock melon and fresh homemade pickles that balances out the whole dish. Have all those in your first bite and you have an explosion of taste that invites you for seconds, thirds and even more bites. One of the favourite pizzas is the Mantova, which has a unique mix of Italian pork sausage, rucola leaves and gorgonzola cheese on thin, crisp dough. The rucola leaves lend each slice a nice leafy aftertaste. Some of the most popular main dishes are the Linguine Alla Ligure - linguine pasta served with tuna, baby squid, garlic and chilli topped with crunchy breadcrumbs; Risotto Con Pollo E Zucchine - rich and creamy classic risotto cooked al dente with zucchini, truffle oil, shaved parmesan cheese and chicken instead of pork to avoid overpowering richness; and the glorious Costole Di Maiale Alla Trentina, which is

Costole Di Maiale Alla Trentina

Pizza Mare

Petto Di Pollo Ala Parmigiana

grilled pork chops with apple mustard sauce, potato gratin and assorted vegetables. There is more to Tredici than just fine Italian food. The second floor reveals a sexy bar named in homage to the 13 shareholders that created the establishment, the 13 Monkeys Bar. Some of my favourite features of the bar include spacious sofa table areas, large open counter and stools, the balcony overlooking the “outdoor garden” area below, and last, but most definitely not least, the large selection of beautiful cocktails available to enjoy.

Don’t miss the signature gin-based Nude Parrot infused with banana and milk liquor and cinnamon sprinkles on top forming the number “13”. It’s a great mix of flavours that, like all good cocktails, takes you up nice and slow.

All of the cocktails in 13 Monkeys demand more than one serving, and I found it virtually impossible to pick just one favourite. Aside from the cocktails, the bar also carries a varied selection of imported wine and other spirits.

The Stella Rouge is also a must-try cocktail in 13 Monkeys. Very popular among diners and cocktail enthusiasts, it is based on homemade cherry liquor with tequila, served beautifully with a sweet cherry on top. This drink is mildly sweet and very inviting.

In a nutshell, with its wonderfully homey ambience, great authentic Italian food and original enjoyable bar drinks, Tredici is an all-around hangout place that delivers exactly what you need to unwind. Ben fatto, Tredici!

(facebook: trediciristorante)

Nude Parrot coctail 79

at Sana Sini Restaurant Around the world in one place? Why Not?! In Sana Sini Restaurant, you can taste delicious cuisine from Japan, China, Europe and Indonesia. So, prepare your napkins, mouth-watering is guaranteed! By Heidy Zainuddin

ana Sini means Here and There in Indonesian, and in this restaurant the concept has you exploring and tasting a vast range of international dishes. Located on a ground floor of the Pullman Jakarta Indonesia and having opened early this year, Sana Sini rapidly boomed in Jakartaâ&#x20AC;&#x2122;s restaurant scene thanks to its highly popular and varied buffet. What makes it so special? The buffet selection for lunch and dinner offers you four distinct micro-restaurants that serve Chinese, Japanese, Western and Indonesian food, each with its own open kitchen, providing the opportunity to watch the talented chefs in action preparing your meals.

The interior of the restaurant is incredibly vibrant with floor to ceiling glass providing a wonderful natural light that highlights this warm and stylish dining environment, a place that is both chic and cosy. There are also semiprivate dining rooms available for small parties. On arrival at Sana Sini you receive a basket of their signature bread, a delightful opening treat featuring hazelnut, raisin and black olive. There is also a selection of homemade breads to choose from at the bakery counter in front of Sana Sini. If you love Chinese food, you must try their handmade noodles, roast duck, or mapotahu for vegetarians. For those that are fans of krupuk (rice crackers), you will definitely want to visit the Indonesia section, where there is a colourful collection of krupuk alongside an incredible selection of different sambal (chilli condiments) to satisfy all chilli lovers. The range includes the most popular chilli condiments from across Indonesia, from Sambal Matah, to Sambal Terasi, Sambal Hijau and Dabu-Dabu, which can accompany the Satay, Soto Mie and many other Indonesian foods presented. In the Western section you will find the finest Australian beef, the best European vegetable dishes and an extensive salad selection, while for sashimi fans, the Japanese section is a must! You will also find warming miso soup and a large selection of fresh seafood to tempt the tastebuds. On the weekends, additional treats are added to the already extensive range to pamper your appetite. Despite the vast array of savoury food on offer, donâ&#x20AC;&#x2122;t forget to save room for dessert, with an abundant selection including home-made gelato and sorbet, pastries and traditional Indonesian snacks such as Kue Cubit, Lupis and Ketan Hitam. Also on offer is the Vinoteca wine concept that allows you to buy a number of different wines by the glass, all kept fresh with the latest technology.

(www.pullmanjakartaindonesia.com)

Dimsum Selections

Sushi and Sashimi

By Refa Koetin

Buffet Menu

ith nearly 50 years of experience in the Japanese culinary world, it is no secret that Chef Yamaji Masaharu’s Sekitei at The Dharmawangsa Jakarta is one of the best Japanese restaurants in town. Following in his father’s footsteps, Chef Akira Yamaji is now in charge of upholding the restaurant’s leading reputation. For a new, and very welcome, innovation, Sekitei is bringing together the best of their à la carte dishes and presenting them buffet style for Sekitei Saturday Brunch.

Overlooking The Dharmawangsa Hotel’s lush garden and lively swimming pool area, guests from both the hotel and otherwise can enjoy a great selection of premium Sushi and Sashimi, Sukiyaki, Ramen, Teppanyaki, Wagyu Fried Rice, a wide variety of desserts, and many more. The three most popular dishes in the Sekitei Saturday Brunch right now are the Teppanyaki, Chawanmushi, and Sushi and Sashimi.

The Chawanmushi is a warm appetizer made of egg custard minus the sweetness. The word “chawanmushi” literally means “steamed food in a cup”, and Chef Yamaji’s take on the dish truly reflects authentic Japanese taste, which is savoury underneath a soft, warm custard texture. The wellcooked chicken broth blends well with the seafood ingredients, such as prawns, and produces a distinct, inviting aroma. The Chawanmushi offers a compelling combination of vegetables, meat and

seafood presented with a unique nourishing softness that caresses your stomach with gentle warmth. With the Teppanyaki at Sekitei Saturday Brunch, you canâ&#x20AC;&#x2122;t go wrong. Choose from a wide variety of beef, chicken, shrimp, scallop, along with side vegetables such as mung bean sprouts, zucchini, crisp garlic chips, and several types of sauces. The Chef recommends taking the Wagyu Fried Rice to eat your Teppanyaki, along with soy sauce to dip the food. With succulent wagyu beef and assorted minced fresh vegetables, the Wagyu Fried Rice is already a delicacy on its own. Perfect for brunch, the Sushi and Sashimi selection is also a must-have in the Sekitei Saturday Brunch. The traditional salmon roll is composed beautifully and is just the right size for one bite. Another popular selection from the Sekitei Saturday Brunch buffet is the Tempura. The wide variety of deep-fried vegetables and seafood includes shrimp, squid, green bell pepper, eggplant, sweet potatoes, kabocha, carrot, mushrooms, shiso, and so on. The icing on the cake, however, is the unique dipping sauce thatâ&#x20AC;&#x2122;s full-flavoured and somewhat thick. Ask for some grated ginger and daikon if you prefer a bit of an extra kick. Sekitei Saturday Brunch is available every Saturday from 11AM to 3PM. Prices are set at IDR325,000 for adults and IDR225,000 for children 4-13 years old. Prices include free flow hot or cold Ocha.

(www.the-dharmawangsa.com/dining-en. html) Chawanmushi

Sushi Sashimi

Shiromaru Motoaji Ramen

ALL HAIL THE KING AT IPPUDO By Refa Koetin

n 30th September, the Ramen King’s Ippudo opened its doors for the first time in Pacific Place, Jakarta, Indonesia. This latest expansion adds to the brand’s impressive portfolio of 80 venues in Japan and 40 globally in sprawling metropolitan cities such as New York, Singapore, Hong Kong, Seoul, Sydney, Beijing and London. Ramen enthusiasts in Jakarta can now enjoy a new home at Ippudo, where they can get ramen of the highest quality, hospitable service with attention to detail and unique ambience. This is perfectly in line with Ippudo owner Shigemi Kawahara’s aim of creating an exquisite and delightful ramen dining experience for customers throughout the world.

Seeing the long line of people outside every weekend since day one, it is clear that the discerning citizens of Jakarta have welcomed Ippudo with arms open wide. I wouldn’t be surprised if the mall’s management filed a complaint regarding the amount of people queuing on some days. The interior design of Ippudo automatically explains that guests can expect to find authentic Japanese taste, but the placement of the décor and styling of the tables, chairs and eating utensils also denotes a loud and clear distinction from any common roadside ramen vendor. The best-selling appetizer across all Ippudo venues worldwide is the Ippudo Pork Bun—a juicy braised pork belly served

with a special sauce. The juiciness of the pork belly is finely balanced by the freshness of the lettuce. The classic pan-fried pork dumplings in Ippudo Hakata-Style Gyoza are also a popular opener. The Spicy Boiled Gyoza contains a deliciously spicy chicken gyoza, the perfect selection for those looking for a nonpork alternative. If you fancy a hot plate dish, try the Bakuretsu Tofuâ&#x20AC;&#x201D;a classic Ippudo spicy tofu and minced pork served with crispy noodle bits in a hot stone pot. The non-pork alternative is Saikoro Steak - grilled rib-eye steak cubes on a hot plate served with asparagus, carrots and broccoli topped with teppan sauce. The Salmon Salad with Japanese Dressing offers freshly diced salmon served with assorted greens and wasabi dressing. This is perfect with the Spicy Shrimp Mayo - lightly battered and deep fried succulent shrimps with homemade spicy mayonnaise dip. As for sushi, the recommended Seared Salmon Roll with Mentaiko is a lightly seared fresh salmon roll seasoned with delicious mentaiko and topped with cod roe. On to Ippudoâ&#x20AC;&#x2122;s most important dish: the ramen. Original ramen noodles from Fukuoka city are made from pork bones simmered for long hours, resulting in a white creamy texture with full flavour. Using the same basic principles, Ippudo noodles offer both a springy texture and deep flavours. These noodles, with all their vibrant, natural aroma and wheaty taste, are the essence of Ippudo - just as ramen is the soul food of Japan.

The Karaka-men also offers original tonkotsu broth, but with special spicy miso, cashew nuts, bean sprouts and ground pork. The Karaka Special is highly recommended for spicy food lovers. Take the Panna Cotta to savour the Japanese take on this international dessert. It is a classic homemade soya panna cotta served with honey and palm sugar. It is not as sweet as the regular panna cotta you might be familiar with, but the soft texture provides a really nice finishing touch to end your dining experience.

(www.ippudo.co.id)

Ippudo also holds a secret recipe for the creation of its very own delicious broth. Only rigorously selected ingredients can make their way to a tonkotsu broth, with as long as 15 hours required to extract the essence of the premium ingredients and obtain the perfect meld. The goodness of Ippudoâ&#x20AC;&#x2122;s signature ramen is easily reflected in the Shiromaru Motoaji ramen, which contains original tonkotsu broth served with ultra-thin noodles, pork loin, bean sprouts, kikurage and spring onions. The Shiromaru Special combination is highly recommended, as it adds salted soft-boiled egg, pork loin, pork belly and seaweed.

Bakuretsu Tofu

Karaka-Men

ARTOZ

WHISKEY & COGNAC BAR By Heidy Zainuddin

Artoz Chicken Club Sandwich and Mixed Marinated Olives

ocated ideally in Sudirman Central Business District (SCBD), on the 2nd floor of the Energy Building, Artoz Bar offers a new concept of lounge and bar with a complete selection of wine and liquors. It claims to be the largest whisky and cognac collection in Jakarta. Here, you can find over 100 variants of single malt and blended whisky, 25 kinds of cognac and seven kinds of Armagnac. It also has cigar collections. Definitely a list to impress any enthusiast. Artoz Bar presents different kinds of live music Monday to Thursday Including jazz performances by many of Indonesia’s seasoned jazz musicians, Idang Rasjidi being one. Ladies Night is every Thursday, when all ladies get the chance to buy one get one free on selected items. As I arrived in Artoz Bar, Chef Gilles Marx (the man behind the bar) welcomed me. He also owns Amuz Restaurant, Energy Café and Auroz Restaurant. Gilles, who hails from a small town in southern France, says that Artoz Bar has been created for those who want a quiet time to relax. Artoz Bar is the perfect sanctuary to unwind from the daily stress of life in Jakarta. The interior looks like a sophisticated gentleman’s club, with a touch of modernity and elegance, soft mood lighting and comfortable leather sofas. You can easily find yourself sitting

Marinated Spanish Octopus, Don Bocarte Pimiento Picanto

for hours at their bar or in the custommade chairs. No, it’s not a hip and busy place like you can find in Kemang, although many young people come here as they love the ambience, as do businessmen and entrepreneurs. Artoz Bar is designed to make you feel comfortable, to enjoy an evening with music and a good variety of serious drinks.

On my visit, Chef Gilles served a selection from the light bite menu, such as Artoz Chicken Club Sandwich, Mixed Marinated Olives, Jamon Iberico Extra Puro de Bellota, Olive & Crostini, and Marinated Spanish Octopus, Don Bocarte Pimiento Picanto.

(facebook: Artoz Bar Jakarta)

Artoz Bar also serves a selection of tapas from Amuz, which is located next door.

“Too much of anything is bad, but too much good whiskey is barely enough.” -Mark Twain

Favourite Feature

We recommend the Jamon Iberico Extra Puro de Bellota, Olives & Crostini. The dry-cured ham is a bit salty, but once you’ve tried it, you just can’t get enough. The Artoz Chicken Club Sandwich is also a hot favourite on the menu.

Barbecued Pork Spare Ribs

Migration Calls By Refa Koetin

The new Immigrant Dining Room invites you on a journey of timeless classical charm to the rapturous era of the early 20th century - the birth of fashion and lifestyle. 88

he newly revamped Immigrant Dining Room is back, bringing twice the elegance and classy ambience the establishment is well-known for. To bring back the feel of the glamorous eras of yore, Immigrant Dining Room has outdone itself, creating “a melting pot that is casual and sophisticated, industrial and glamorous”. Immigrant, which has long been one of Jakarta’s most visited nightlife destinations, is proudly retracing its epicurean roots by reopening The Immigrant Dining Room within the club’s sprawling block on the 6th floor of Plaza Indonesia. The menu has retained some of the restaurant’s classic selections, as well as adding ravishing new dishes and refreshing cocktails. The Forest Mushroom soup is packed with four types of mushrooms: black truffle, button, porcini and portobello. With parmesan and thyme foam, and a touch of truffle oil on top of the soup, the presentation of this wildly delicious broth is simply glamorous. Among the à la carte selections, the recommended allday favourite is the Escargot Garlic Butter - a very classic serving of oven-baked French escargot in garlic and herbed butter served with toasted sourdough bread. Another popular snack is the Duck Spring Roll, which has twice deep-fried duck combined with shitake mushroom, ginger and candied orange zest served with shredded apple and herb salad. The thick and tasty chilli sauce reacts fantastically with the duck in your mouth, creating an elevated rich taste and crunchiness.

The pork ribs are marinated in honey and mustard for as long as 48 hours, giving them a distinct sweetness and a touch of spiciness. Served on the side, the spiced apple salad and truffle mashed potato completes the dish. The highlight is the sensation you get when the deliciously tender meat melts in your mouth. A glorious treat for spicy seafood enthusiasts, the prawns are marinated in a spicy Asian-inspired marinade served with Indonesian-style grilled pandan rice pilaf stuffed with salted fish and traditional fresh pickles, dressed with a special Pakistani sauce. The dish also comes with the famous Balinese sambal matah, a challenging addition for those who like their food extra spicy. With a fusion of tastes of multinational origin, the Barbecued King Prawn is an all-around exotic delicacy found only in The Immigrant Dining Room. Several signature cocktails include the Rose Martini, a blend of gin, rose, grapefruit and lychee that comes with an actual pink rose and a lone petal inside the glass, and the GTO, which is made up of gin, triple sec, orange, grape, lemon, lime and grapefruit. Last, but not least, the Smoky Bacon Bloody Mary is a secret, off-the-menu cocktail which is a strongly smoky pick based on baconflavoured vodka, tomato juice and hot sauce, served with a slice of smoked bacon on top. Given the very strong and masculine smoky flavours, this cocktail is not advisable for the faint-hearted.

(www.immigrant-jakarta.com)

The two most popular signature main course dishes are Barbecued King Prawn and Barbecued Pork Spare Ribs. Packed with classic, multinational flavours, these delightful dishes provide the perfect start before hitting the dance floor of Immigrant next door; after a brief intermission, of course.

Mini Trio Fondant

Portobello Mushroom

By Christian Galbraith

ardin Bistro & Patisserie is a new and distinctly different Seminyak eatery that features arched stained glass windows, heavy wooden doors, gothic door furniture and stone-faced walls and floors. Its gothic design concept clearly sets it apart from its peers and is the brain child of Jason Kurniawan of the company All In, who also brought us the very popular Odysseia in Pacific Place, Jakarta. The bistro takes cues from Odysseia, from

the star-like lampshades, to the open French garden-style seating, even the cute salt and pepper pots. But it’s the unique gothic design that catches the eye, made even more impressive as Mirror - the upcoming nightclub and event property at the rear of the restaurant - rises like a cathedral, in the near distance. “We wanted to differentiate ourselves from the current industrial design trend,” says owner, Jason Kurniawan, “as well as using a

Gardin Mojitos ( Classic , Strawberry , Blueberry , Lychee , Orange )

Fruit Tartlet

Carrot Cake

‘it’s the unique gothic design that instantly catches the eye’ combination of glass, textures and elements to try and make a beautiful marriage between the man-made and natural.” There are three dining areas, to the left is quiet and intimate, right is the inside dining area and beyond that, through an arched doorway, is a large conservatory surrounded by lush tropical gardens. The high ceilings and elegant neo-gothic lighting create a great atmosphere, helped along by some chilled tunes. Tabled seating is comfortable, featuring thick padded multicoloured cushions, which along with some tastefully placed art lifts the gothic design faultlessly.

The result is an exciting fusion experience as he presents standards like Wagyu beef steaks served with mash, a delicious BLT, pulled pork sandwiches, salads, soups and a range of other classic meat and fish dishes. But it was the international take on Indonesian cuisine that really grabbed my interest, so I ordered the Wagyu Indonesian Fried Rice, the Balinese Snapper Fillet and finished up with a selection from the impressive patisserie.

The bistro is fabulous and the staff friendly and helpful, but what about the food and drinks?

The fried rice was quite remarkable – a rich, hot and spicy rendang-style sauce covered five lumps of tender Wagyu ribeye, which, along with a handful of emping, surrounded a flat cylinder of fiery fried rice, topped and fried egg. The sauce combined with the rice rather than being absorbed resulting in a more complex and complementary taste structure, it was very good!

English Executive Chef, Tommy Rook, set himself the audacious task of delivering a menu combining international favourites alongside classic Indonesian dishes created using international techniques and styles.

The fillet of lightly cooked snapper on a bed of creamed sauce served with a contemporary coconut infused rice roll and topped with raw Balinese sambal followed. The fish was another spicy offering from Chef Tommy’s

Favourite Feature:

Freshly created cakes. Only three of each are crafted each day, luckily there are 33 different ones to choose from!

kitchen that not only looked the part but was very tasty too. Meanwhile, on the sweet side, the liberal use of fresh nasturtiums, swirls of chocolate and other decorations makes the patisserie range very enticing. Eventually I plumped for the fruit tartlet, mango berry and carrot cake, alongside a black coffee. The pastry, fillings and sweet-spice balance was excellent with the set custard being particularly silky in the tartlet. The raspberry topped mango berry pyramid offered minimalistic beauty and complex layered tastes and texture and was probably my favourite.

Gardin is on Jl. Petitenget in Seminyak and by November will open at 7AM for breakfast. Closing at midnight, it’s a perfect place to catch up with friends over decent coffee and explore the range of freshly made cakes for yourself, or with its large range of wines and beverages, take lunch or dinner either with a group in the

‘The fried rice was quite remarkable – a rich, hot and spicy rendang-style sauce covered five lumps of tender Wagyu ribeye, which, along with a handful of emping, surrounded a flat cylinder of fiery fried rice, topped and fried egg’ conservatory or tucked away romantically as a couple. Located in the heart of Seminyak it makes an ideal place to eat great food and relax into the late evening.

(www.allin.co.id)

Recommendation: For those who like it hot, the Wagyu Indonesian Fried Rice.

Wagyu Indonesian Fried Rice

Sophisticated, Modern Noodles and Dumplings

WHATâ&#x20AC;&#x2122;S NOT TO LOVE? By Christian Galbraith

Crispy Dumpling Tasting

aving just celebrated its first anniversary, Fat Gajah in Seminyak, Bali, continues to go from strength to strength with its inspiring take on the Asian specialties of noodles and dumplings, supported by its laid back atmosphere and great service. Located on Jl. Raya Seminyak, one of Bali’s most famous tourist streets, it’s a cosmopolitan eatery that wouldn’t be out of place in the bustling bistro-laden suburbs of Paris or London. With seating for around 62 people, it has both outdoor and indoor options. Outside is directly adjacent to the busy street and is popular with those who want to enjoy casual outdoor dining and drinks whilst soaking up the unique Balinese atmosphere.

Chose the inside option and it’s like taking a step back in time, where the vintage European décor, curved mirrors, tiled floor, metalwork, white subway tiled walls and chalkboards highlighting the specials of the day combine to create a great retro feel. It’s cool and airy and the night lighting is subdued making for a quite romantic ambience. The sophisticated little brasserie is the latest opening from the team behind CHANDI Restaurant, who also have plans to conquer Ubud and Jakarta. If the success of CHANDI and now Fat Gajah are anything to go by, the upcoming ventures will be another exciting culinary adventure. The fabulously named Fat Gajah – the Fat Elephant – is open from noon until late and offers a distinctive all-day menu built around its signature steamed or flash-fried dumplings and noodles. But if that’s not your bag, then the fabulous little kitchen also churns out a selection of delicious organic salads, like the Roasted Beets & Tempe Crunch, a mix of greens, corn and tempeh served with a lemongrass and lime vinaigrette, and meat dishes such as the Caramelized Black Pepper Chicken Wings with fried coriander, red pepper and ginger. But these days you can get a great Bedugul organic salad just about anywhere; it’s the 12 dumpling recipes and seven noodle dishes that piqued my interest in Fat Gajah.

Seared Lamb Shank Lemongrass Dumpling

Although the menu is very clear and the staff excellent at explaining every dish in detail, taking the taster menu is in fact a great way to ease into this taste extravaganza. The dumplings are cooked by steaming, flash-frying, deep frying or are seared then served paired with a range

Fat Gajah Noodle Sampler

of sauces and sambal. All the greens are organic and sourced locally from the cooler mountainous Bedugul in north Bali, the red meats are imported from New Zealand and fish is locally caught. Taste aside, the first thing to point out is just how beautifully the food is presented. The contrast with the brown earthenware plates works remarkably well and although chopsticks are provided, so are knives, forks and spoons. The whole menu is well thought out and nicely balanced with a range of options that should suit almost anyone. All the dishes we tried were delicious and offered a superb range of textures, from the crunchy deep-fried dumplings and filled wonton, to the rich wet noodles with red snapper bakso balls, and the steamed Black Pepper Crab Dumplings with soy cardamom and green peas â&#x20AC;&#x201C; all stimulated and satisfied.

or pitcher, as does the popular Red Dragon Sangria featuring a blend of red wine, brandy, dragon fruit, mango, strawberries, raspberries, lime and vanilla. Or choose from a reasonable selection of wines by the glass or bottle. There is also a large selection of non-alcoholic spritzers to tempt and refresh. The small dessert menu is heavy on the sweet stuff with the Flaming Hot Pure Chocolate Fondant being the centerpiece and available with vanilla organic bean ice cream or flambĂŠed in Cointreau. Rich, luxuriant and utterly indulgent, the hot encapsulated chocolate is a perfect way to end your meal at one of Seminyakâ&#x20AC;&#x2122;s most alluring restaurants.

(www.fatgajah.com)

I adore fresh salmon, so it was no surprise that my favorite dish was the slab of Charred Norwegian Salmon served on a bed of egg noodles topped off with diced bell pepper and onions, with Chinese broccoli and tomatoes to accompany it. The taste of the charred crisp skin and soft flesh combined magically with the slight acidity of the capsicum topping, which in turn was perfectly balanced by the egg noodles, to create a fabulous and very filling dish. The salmon was, however, run a close second by the melt-in-the-mouth seared Black Sesame Tuna in ramen noodles with asparagus, cilantro and chives. The drinks menu is surprisingly large, varied and, in some cases, complex. Complementing a range of teas, coffees, soft drinks and wines is an array of mixed classic and house specials. Classic cocktails come by the glass

Charred Norwegian Salmon Noodle

at PETULU

Petulu Restaurant introduces authentic Indonesian cuisine that truly satisfies, from the eastern reach to the western tip of the archipelago. By Okkie Nikijuluw

Balinese Rijsttafel

“

Kamandalu Ubud’s concept of a natural, tranquil escape is more relevant than ever in today’s society. In our philosophy, Kamandalu Ubud is our village, our staff is our extended family, and our guests are our sacred responsibility.

tranquil haven set in the lush green hills of Ubud, Kamandalu Ubud unveiled its new face earlier in June. Styled in a classic Balinese village structure and décor, it welcomes guests to the newly reopened Petulu Restaurant. Overlooking the rice terraces, the awardwinning restaurant serves a mouth-watering variety of Indonesian fusion treats, a menu redesigned exclusively by culinary expert William Wongso. My Petulu experience indulged my taste buds in a breathtaking array of Indonesian Archipelagic cuisine, whilst emphasizing traditional Balinese dishes. Petulu embraces the depth of tasteful local ingredients that exude the right amount of flavour to entice you to mouth-watering bliss. There is a little bit of Dutch influence visible in their signature Rijstafel collection of Nasi Campur Bali, Jawa, Langgi and Begana, a large plate combining traditionally cooked rice with assorted side dishes. The list is endless, from your appetizers to dessert, there is plenty to savour.

Matah, a perfectly grilled tuna with baby beans served with a delicious Balinese tomato and lemongrass shallot salsa. Beautifully plated, it tasted as succulent as it looked. The combination of the tuna and the homemade salsa melted in my mouth as it burst with flavours. The dish accurately resonates the restaurant’s harmonious blend of traditional delicacies with a contemporary twist. Before I knew it, I headed for my main of Nasi Campur Bali, a must for those diners looking to try Balinese cuisine. The dish presents a combination of Yellow Rice served with sides of Twisted Chicken Satay, Grilled Prawns, Smoked Duck, Egg and Mixed Vegetables. Chef William Wongso has also created a menu of Archipelagic Indonesian Dishes from the Balinese Curry, Pindang Woku (A Manadonese stewed fish dish), Peliatan Bebek Betutu (Balinese spiced smoked duck) to the popular Tahu Telor, perfect for sharing. A classic mix of Mie

”

Goreng (fried noodles) and Nasi Goreng (fried rice) are also available for diners to choose from. As for dessert, the menu offers a variety of Indonesian desserts from the local fruit Biji Salak and Lapek Bugis to assorted tropical fresh fruits. Platter selections of Balinese Dessert Samplers and Archipelago Dessert Samplers are also served for diners to savour a bit of everything. To top off my meal, I ordered the Kue Serabi, a traditional rice pancake topped with grated cheese and a chocolate chip ice cream, a proper Indonesian dessert that was just divine. Petulu Restaurant at Kamandalu Ubud is amongst the top of my favourites. It was like sitting in the comfort of your own dining room. This surely will not be my last visit.

(www.kamandaluresort.com/petulurestaurant.html)

For my culinary visit I started off with a Petulu favourite, the Tuna Salad Sambal

A hidden gem set among the luxurious greenery of Ubud, Kamandalu Ubud presents Petulu Restaurant, a divinely authentic Indonesian restaurant bringing a mix of east meets west.

Seafood

Wasabi Tuna Tartare and Spicy Tuna Roll

Although Kilo Bali has only been open for a few weeks, the new eatery has elevated Jalan Drupadi in Seminyak from off the beaten path to one of Bali’s hottest culinary destinations.

By Stacy James

ith its dramatic outdoor lighting in the evening, making every dinner feel like VIP event, the word-of-mouth buzz surrounding Kilo Bali deserves all of the hype. The Southeast Asian fusion brainchild of Javier Perez, one of Singapore’s most respected restaurateurs, Kilo enjoys an uber-hip location adjacent to Villa Uma Sapna hotel. Kilo’s dishes are inspired by Japanese and Italian cuisines, utilising the freshest ingredients and classic preparation techniques, yet the innovation kicks in when nuanced by the unique flavours of Puerto Rico, Argentina and Mexico.

Floor-to-ceiling glass doors and windows seamlessly blend the outdoor within, as the restaurant looks out onto a manicured tropical garden blooming with frangipani, bamboo and immaculately trimmed grassy knolls. Smooth concrete floors enjoy a touch of warmth with high quality, hand-woven rugs, adding the down to earth goodness of rich browns and reds to the minimalist décor. A handful of larger-then-life oil paintings from famous Balinese artists grace the walls, thanks to Kendra Gallery of Contemporary Art next door. Rustic wood plank accents, a varying collection of potted cacti, and glass jars filled with homemade infused spirits, including vanilla pod vodka and thyme gin, create a refreshingly earthy ambiance that fits right in with Seminyak’s relaxed cosmopolitan scene.

Squid Ink Rice, Crispy Baby Squid, Salmon Roe, Garlic Aioli

BBQ Pork Rib

A romantic dish to share or a hearty meal for one, Kilo’s Squid Ink Rice is an iconic signature dish that has been on the menu since the Raw restaurant days Presenting a simple menu that is easy to choose from, one side of the square menu showcases less than 30 dishes, each tempting you with ingredients such as sake butter cream, jamon iberico, shimeiji mushrooms, feta yoghurt, and peanut brittle. Designed to share, we recommend starting with the Wasabi Tuna Tartare, a terrine of freshly caught tuna that is diced and delicately folded with perfectly ripe pieces of avocado, sesame seeds, and shallots. This dish gets its Latin kick from the empanada-inspired crispy flour chips that you use to scoop up each mouth-watering bite. A stand out in the Warm section, Kilo’s BBQ Pork Ribs are a feast for the senses and may be eaten as a main or better yet, shared. A generous rack of fall-off-the-bone meat is cooked in Kilo’s homemade mustard-based barbecue sauce, complemented by a succulent mound of marinated green, yellow and red peppers. Marinated with minced red onion, coriander, olive oil and apple cider vinegar, the peppers act as a palate cleanser in between bites. A romantic dish to share or a hearty meal for one, Kilo’s Squid Ink Rice is an iconic signature dish that has been on the menu 100

Salmon Sushi Roll Crispy Chicken Skin, Spicy Mayo

since the Raw restaurant days. Delivered in a beautiful white porcelain bowl, guests are encouraged to get involved with this one. Take the wedge of lime and squeeze the fresh juice all over the ingredients before gently tossing everything together: a heaping portion of black rice (white rice that was cooked with reduced squid ink), tender morsels of fresh squid that are dusted with flour and gently fried, fragrant bubbles of salmon roe and a healthy dollop of garlic aioli. Each bite not only delivers seductive flavours that are complementary of one another and never overpowering, but also presents a pleasing complexity of textures that add to the Kilo experience. If the stars align, the kitchen will surprise you with something that isn’t on the menu. We were spoiled rotten with Kilo’s Tai Truffle Yuzu Roll, six pieces of sushi generously topped with slices of raw snapper and filled with jumbo lump crab tossed with Japanese lime, tempura flakes, and truffle oil. And that’s just the food. If you’re a mojito fan, you’ll never taste another one again without comparing it to Kilo’s Mojito. Never too sweet or too sour, each Bacardi rum libation is thoughtfully crafted with muddled basil, mint and cilantro. For Bloody Mary aficionados, try the Kilo version, the Orale Wey, which translates into ‘what’s up’ in Mexico. Two fingers of tequila are mixed with chipotle, tamarind, agave nectar, lime juice and lime zest. The Sure Thing is as beautiful to admire as it is to drink as a margaritastyle glass is filled with homemade vanilla infused vodka and muddled cucumber, mint and lime.

(www.facebook.com/Kilobali)

The coolest new spot to while away the daytime heat is Sisterfields Cafe - Seminyakâ&#x20AC;&#x2122;s hippest new lunching and brunching hangout thatâ&#x20AC;&#x2122;s bringing back the art of culinary traditions. By Louise Newsham

Eggs di Abruzzo

101

here are plenty of restaurants in Kuta and Seminyak that are consistently busy with passing tourists, but when a new café draws in the expat crowd too, as well as diners in-the-know and the island’s travelling foodies, that’s when you know you’ve come across a real culinary gem. That’s exactly how we felt about Sisterfields Cafe when we first stopped in for brunch last month. The relatively new boutique café just off of the Oberoi eat street is far enough away from the tourist crowds that it could have been overlooked, but instead, it’s permanently teaming with Seminyak’s

coolest, all looking for a taste of the café’s already-famous breakfast, brunch and lunch options. The main dining area has a very chic Melbourne feel to it – clean, fresh and without the kitsch knick-knacks that so many restaurants are choosing to submit to. Instead, the smell of great home-brewed coffee and freshly-baked pastries fill the bright open space, punctuated by Raybanwearing, sandal-clad diners tucking into colourfully tossed salads, chunky schnitzel sandwiches and ginormous Wagyu burgers towering atop a thick slab of rustic bark.

The point is, this fashionable café is entirely gourmet in the sense that it serves some of the best lunching and brunching dishes on the island, and of course, it’s received full marks from Bali’s most seasoned foodies, but it’s still laidback enough that you can turn up directly from the beach with salt still in your hair, and chances are, you’ll be in the company of other chilled out diners looking to cure fuzzy heads after a night out in swanky Seminyak, or those simply taking refuge from the beating sun over an icy Kiwi & Lychee Granita.

Fresh Berries

Watch This Space! At the beginning of next year, Sisterfields Cafe will be opening an adjoining restaurant that will be open in the evenings. Full details are being tightly held under lock and key, but expect the same playful feel and gourmet cuisine served up on larger sharing plates and as delicious tapas bites.

Turkish Poached Eggs

102

Sisterfields Dirty Burger

So what’s causing all the hype? Well, Chef Jethro Vincent is a firm believer in bringing back the classic art of culinary traditions, from home curing, smoking and pickling, to making his own cheese, butter and yogurt. And it’s certainly causing a stir, because, with a proud grin on his face, the Chef tells us he’s been non-stop since opening in February, with one day reaching a record high of almost 550 diners. Breakfast time is one of the busiest times for Sisterfields, with Eggs Benedict and Brioche French Toast rolling out one after the other. Don’t miss the chef’s Fresh Berries with a yoghurt sorbet. Far from its simplistic name, a giant, titled ceramic bowl cradles a mélange of different flavours, textures and colours, from

strawberries that have been compressed so to double the intensity of their sweetness, to edible tropical flowers and a crunchy, crumbly sprinkle of cinnamon oats. It’s light, bright and totally delicious. For lunch (or even brunch - we couldn’t resist despite the fact it was pre-midday) try Sisterfield’s Dirty Burger. You’ll probably spot it before you even take a look at the menu, as it’s continuously being paraded through the dining room on its rustic wooden board. It’s everything you look for in a really great burger: two juicy patties of prime beef hugged by oozing and smoky melted cheese, crispy onion rings beautifully pickled and fried and a finger-licking mishmash of sauces - a schmear of American mustard here,

a creamy aioli there, and if that wasn’t enough, a final slather of special house sauce that resembles a funky twist on Thousand Island. Other favourites include the House Hot Smoked Salmon Bagel, the Philly Cheese Steak Baguette with sautéed ribeye, charred onions and capsicum, as well as the Thai-Glazed 18-Hour Pork Belly with glass noodles, peanuts and a nam jim salad. But whatever time of day it is, whatever dish you choose, the all-day menu is guaranteed to please. Bring an appetite, leave your formalities at home and prepare to come back for breakfast, brunch and lunch, more than once.

(www.sisterfieldsbali.com)

103

By Christian Galbraith and Prima Ayu Lestari

Executive chef Luigi Calcagno tempts diners with a delicious regional menu in a traditional, if not quirky, home environment.

ack in 2012, Luigi Calcagno presented his vision of home-style Italian dining to an eager audience when he opened the intriguing Kebun Zibiru in Seminyak, Bali; a restaurant where he now, as executive chef, tempts diners with a delicious regional menu in a traditional, if not quirky, home environment. Chef Luigi has an impressive background, including a stint as Chef de Partie at the renowned Antica Bottega

Carpaccio di Piovra

104

del Vino in the heart of Manhattan, USA, and four years as Executive Chef at Ifiori Bali and Papa’s in Tuban, Bali – one of the island’s most popular Italian restaurants. “Kebun” means garden in the Indonesian language, which is most appropriate since two of the three dining spaces are outside, one set amidst the wonderful greenery and the other perched on the romantic rooftop terrace. But if you don’t fancy being outdoors, then try dining indoors, near to the bar, where the homely feel continues.

Tartare di Tonno

Photo by Pavel Coba and Irene Castiglioni

For a small restaurant, there is an inspiring wine list featuring a selection of good quality wines, with a natural emphasis on Italian vineyards, that perfectly complements the food The garden theme runs beyond the restaurant, with Kebun Zibiru’s farm-to-table experience. This is more than just a tag line as they are keen to point out since all their fruits and vegetables are cultivated on their own private, environmentally friendly farm in Bedugul, north Bali, ensuring availability, quality and freshness.

topped with parmigiano reggiano cheese tasted every bit as good as it looked. To round off a most enjoyable dinner, Mauro suggested the light and fluffy Mousse al Cioccolato, richer than it looked, served with a delicious Italian coffee it was just ideal. Seminyak is gaining a reputation for great restaurants and Kebun Zibiru is another special place that adds to the growing kudos that certainly won’t disappoint lovers of good traditional food or those looking for a hidden romantic spot. The general ambience is excellent and is boosted on Wednesday and Saturday nights by live jazz and soul performances.

(www.zibiru.com)

Step inside the quaint restaurant and the décor, clever use of art and general layout, certainly promote the comfortable home-dining theme, and with three distinctly different choices finding the right area to suit your mood is easy. For a small restaurant there is an inspiring wine list too, with a natural emphasis on Italian vineyards that will perfectly complement the food. The menu is not overly large, but big enough and sufficiently tempting to make choosing quite difficult. Taking the advice of General Manager Mauro Piludu, I opted for the scrumptious and appealing Burrata and the Tartare di Tonno, a delightful yellowfin tuna tartar with mango, cucumber, avocado, tomatoes and chives topped with frisée salad and sesame seeds. From the pasta range, the Gnocchi Norcina is something of a house special. This potato pasta with Italian sausage and black pepper served with in a rich cream sauce and

Gnocchi Norcina

105

he new Seminyak Kitchen is a chic spot and built around a quite sensational multi-million dollar open kitchen. Split into three, the dining area offers sofas and tables overlooking the hotel’s pool, the open kitchen or the street. It’s on the third floor, so if you go al fresco you get the buzz and nice breeze but not so much noise. With a capacity of around 160, it has a great atmosphere. The clean lines, chalk boards advertising specials, bottled decorative fruit and even the arrangement of the sauce bottles just add to the timeless feel. It is, above all else, a welcoming restaurant and not just somewhere to take your meals before heading out.

Signature Bloody Mary Burger

106

The restaurant is the new Courtyard by Marriott Bali Seminyak’s all-day eatery and is helmed by the talented Australian Billy Costoglou, who at 28 is currently the group’s youngest executive chef. But whilst many of his

the fabulous Beef Rendang omelet, along with a tasty range of international treats from the pastry counter, cooked and cold counters, plus wonderful waffles, an egg station and an array of homemade granola. Teas, coffees, juices and pass around bite-sized treats are served to the table - a nice touch. The all day a la carte menu offers healthy options, including create your own salads, wraps and paninis. The Asian choices feature Soto Ayam and Ikan Bakar Seminyak (ovenroasted fish), whilst the classics go from Beer-Battered Fish and Chips to the famous Mighty Mo. Taking a hint from the chef, I went for his signature Bloody Mary Burger. A ground beef patty mixed with Worcester and Tabasco sauces, encrusted with cracked pepper and finished off with a slab of cheddar and bacon and tomato tapenade. Spicy but not over powering, it was succulent and served with a dish of fries and a Bloody Mary. It certainly hits the bull’s eye. From the specials, the slow cooked Wagyu beef was next. Having been cooked for over 12 hours and served over traditional German potato salad with Cafe de Paris oil, was it the most tender and tasty piece of beef I have had? It certainly comes close and the chef’s take on Café de Paris was extraordinary! The signature Chocolate Brownie finished the day. Baked in its own pan and topped off with a scoop of vanilla ice-cream, caramel chips and luscious chocolate fudge sauce, this huge dessert is rich and satisfying and, like many items on the menu, is made to share. So if you find yourself in Seminyak and fancy a plate piled high with Belgian waffles, or a spicy burger, or have a craving for something sweet, then head up to Seminyak Kitchen and feed your need! Signature Chocolate Brownie

(www.courtyardseminyak.com)

peers around Bali are pushing the boundaries of fine dining and molecular cuisine, Chef Costoglou has a refreshing nononsense approach to what his customers want and like. “My aim is to give our guests great tasting and great quality food in good healthy portions, cooked fresh to order and at the right price.” Based upon that concept, and drawing on his impressive classic cuisine credentials, he has created an exciting all-day dining experience for hotel and walk-in guests built around his take on many classic dishes, local specials and a number of surprise additions. The buffet breakfast opens at a very sensible 6.30 AM – ideal for those taking a day tour, and is available until 11.30 AM – just perfect if you partied through the night. The selection is large and pleasingly diverse, with offerings from around Indonesia, such as nasi goreng, bihun goreng and

Slow Cooked Wagyu Beed with German Potato Salad and Cafe de Paris Oil

107

By Christian Galbraith

et against a background of gleaming glass, multi-national high-rise architecture and overlooking The Fullerton Bay Hotel with fabulous views towards the iconic ArtScience Museum and Marina Bay Sands, The Clifford Pier has been transformed into The Fullerton Bay Hotel Singapore’s new destination restaurant. The Clifford Pier structure itself was built in 1933 and is notable for being a major disembarkation point for migrants arriving at that fertile and formative period in the city’s history. The Clifford Pier area was well known, even from its early days, for its plethora of hawkers and street vendors eager to feed the dock workers and wide-eyed immigrants alike. By the 1950s it was the epicentre of after-dark street eating, and it is that conceptual origin The Fullerton Bay Hotel has strived to retain and build upon both in terms of menu and design. During the day, The Clifford Pier restaurant, with its white décor, steel arches and broad windows, might possibly be the brightest indoor dining space I have ever encountered. The elegantly appointed restaurant features a choice of comfortable and luxurious seating choices bolstered by a mix of deep-pile carpet and marble. The historical theme is maintained by the subtle yet substantial lighting and a selection of large potted palms that finish off the colonial look perfectly. It may well be the most perfect daytime dining setting in Singapore.

Soup Kambing

108

Rickshaw Noodles

Amazingly it undergoes a major transformation as darkness embraces the city and its millions of megawatts turn the night horizon into a neon cityscape. Inside the brightness is replaced by softer lighting and the use of shadow to create a more intimate atmosphere, making the ambience exceptional. To enhance the whole experience, and perhaps give a nostalgic hint of a bygone age, jazz performances are also a feature at The Clifford Pier during both the afternoons and evenings. For Afternoon Tea there is a soloist, whilst in the evenings a small jazz ensemble plays for the supper guests. As hinted, the menu at the restaurant is heavily influenced by traditional hawker food. It is however done with an elegance that befits such a distinguished hotel such as The Fullerton Bay Hotel. Many of Singapore’s traditional delicacies are represented, plus stylish reinterpretations of some Asian specialties, which sit alongside a variety of notable Western classics to complete an excellent choice of lunch and dinner options and provide something for everyone. Highly recommended comes the delicious The Clifford Pier Laksa - rice vermicelli with quail eggs, bean curd puffs and prawns in spicy coconut gravy, and why not finish this off with the near addictive Fried Carrot Cake & Sweet Soy Prawns. With a nod towards Malaysia and Indonesia, the menu features the tender and quite unexpected Wagyu Beef Rendang along with an excellent Nasi Goreng – spiced to taste. Naturally other regional fare gets a look in too, with clever adaptations of Kong Bak Bao featuring Iberico pork belly, as well as Western classics such as lobster rolls and fresh crispy salads, for example.

Ubin Kueh Pie Tee

For those diners looking for hawker food the Two Generations of Rickshaw Noodles is a must. The first soup version is based upon the original recipe Chef de Cuisine Ken Zheng’s grandfather sold as a hawker at Clifford Pier around 40 years ago – whilst the second version is dry and uses handmade ban mian, being the chef’s all-new creation and a fitting tribute to both his grandfather and his father who used to sell ban mian and who he credits for the foundation of his culinary skills. The service at The Clifford Pier mirrors that of The Fullerton Bay Hotel – it is charming, natural and very efficient, which, along with impressive food, gentle jazz and an inspiring design, suggests a very successful future for this new Fullerton destination restaurant.

(www.fullertonbayhotel.com/dining/the-clifford-pier) 109

at SAHA

W 110

By Christian Galbraith

ith its location and rich ethnic heritage, Singapore is blessed with a plethora of authentic global dining experiences, from comforting street food to the finest culinary delights. Over recent years, as the wealth of the city has grown, it has also attracted some remarkable international chefs eager to expand into one of the region’s most competitive culinary hotspots.

The restaurant and bar can be found at 9A Duxton Hill, which is about a 10-minute walk from Outram Park, Chinatown or Tanjong Pagar MRT stations. It sits on the upper floor of a traditional shop-house, above a Russian restaurant, in this dining-rich area of Singapore. It’s actually quite easy to miss the new Saha Signature Restaurant & Bar and yet it is considered to be one of the city’s most exciting culinary introductions of the year and a welcome addition to Singapore’s dining landscape.

For reasons I haven’t yet fathomed, Indian Fine Dining seems seriously underrepresented, with barely a handful of restaurants to complement the huge swathe of amazing traditional Indian eateries, focused unsurprisingly in Little India, where the thali is king. But as culinary expectations and adventurism grow, there is a current of change. New to the city, direct from Bangalore, Chef Abhijit Saha presents something that looks quite special and is very much part of the ongoing culinary evolution.

Apart from offering high quality food, creative presentation and high levels of service, Chef Saha also looks to explore his home country’s diverse regional cuisine. The menu reflects this desire, with dishes drawn from all parts of this massive and disparate country complementing the classics one would naturally expect. There are three basic dining options: the set menu, a la carte, and the tasting menus. All these come with the option of wine paired by the house sommelier from the restaurant’s extensive bar.

Chettinad Duck with Vegeta

111

Grand Old Monk Dark Rum Mojito

The set menus are two or three course and have been put together for those looking for a quick gourmet lunch. Busy office workers enjoy the tasty and wholesome food that offers a window into the creativity, skills and vision of the chef; perhaps this is how fast food should always be served? The next window, and one that is deservedly popular, is the tasting menus. These are said to change frequently and are an excellent way to sample the vast differences in Indian cuisine and see the chef’s innovative and creative approach. Typically a range of signature dishes and traditional specialties are combined. Taken directly from the current Signature Tasting Menu we see the beautifully presented: Amuse Bouche, Cold Smoked Oysters, Three Flavours of Mini Idli, Zafrini Chicken Kebab, Prawn Milagu Roast, Cryo Thandai Sorbet, Hydrabadi Lamb Biryani, Red Wine Poached Fig Kulfi and Petit Fours to finish. Last, and by no means least, is Chef Saha’s extensive showcase a la carte menu, which offers a mix of traditional regional Indian cuisine and a number of dishes specially created for Singapore. With a large selection of vegetarian and non-vegetarian options, the choice is remarkable.

112

Gulab Jamun Cheesecake - Saffron Poached Pears, Exotic Tuile

Personal highlights from the Appetizers, Salad and Soup section include the Tasting of Mushroom and Tandoori Fig Salad. From the Kebab and Grill, the Baked Brie served with a hot sweet and sour chutney is outstanding, but the Seafood Kebab perhaps steals the show. While taken from the Signature Plated Mains, the Kakori Lamb Roulade and Sous Vide Vindaloo Pork Belly look stunning. The a la carte menu is complemented by a range of traditional and more unusual curries and Biryani, plus a range of breads, rice and desserts. Sophistication and exquisite presentation are not words one usually associates with Indian cooking. That’s not to say it’s not delicious, complex or indeed beautiful, but in truth the majority of Indian food seen in restaurants does not aesthetically meet fine dining expectations. Chef Abhijit Saha’s progressive, modernist approach is, nevertheless, a manifestation of artistic creativity and is offered with a style more regularly seen in French cuisine. The fact this is achieved, whilst never betraying the authenticity of taste, is quite a remarkable feat.

(www.saha.sg)

By Christian Galbraith

et on two floors, Alchemy, one of Hong Kong’s most recent restaurant openings, aims to provide very different dining experiences to its discerning and possibly intrigued clientele. On the upper level, witness a contemporary classicstyle bar, the Alchemy gastro lounge, which offers refined but casual dining, a tempting swathe of deliciously crafted cocktails and a healthy selection of wines, spirits and other beverages. But venture downstairs to the lower ground floor and discover Alchemy in the Dark, a restaurant where the dining experience is devoid of the ingredient most of us absolutely take for granted – light. Dining in the dark is not a new concept, but even in Paris and London where it’s quite popular, it remains relatively uncommon and something most people will never even have considered. Yes it’s trendy, yes, its fun, but behind

it there are serious and accomplished chefs and restaurateurs eager to push the boundaries and provide an interesting and challenging culinary experience for those willing to step over to the dark side. In Asia, there are already a small number of restaurants walking this intriguing dark path, with Alchemy in the Dark, located on Arbuthnot Road, Central, in Hong Kong being the latest. But what’s the appeal of this surreal culinary trip? Well consider this. Have you ever eaten something blindfolded? Try it and see if you can identify the flavours, it’s remarkably difficult, particularly when foods have a similar texture, like a banana and a peach for example. You might be surprised just how much vision plays a part in our ability to distinguish taste. The term ”eating with your eyes” means far more than just avoiding things we don’t like the look of. 113

At Alchemy, and other dans le noir restaurants, diners are invited to re-evaluate their own perception of both taste and smell. It can be quite an extraordinary experience as the total lack of light ensures diners are focused completely on the food with no visual distraction or signals at all. The dinners start at 7PM and pre-booking is essential. On arrival, you are personally greeted and the whole experience, including some key does and don’ts, is explained in some detail. Diners are asked about any allergies or dislikes, and then lock away personal items, such as bags – mobile phones are also strictly prohibited. The information gathered is used by the chef to tailor and create your secret three-course menu, either served with paired wine or bottled water. The secrecy is maintained throughout, despite significant darkened debate amongst unknown neighbours about what you are eating based on only the textures, tastes and smells. It is a daunting experience at first. It also feels a little like an exam, where, only at the end when the chef explains in detail with accompanying photographs, you find out if you have passed! Every table has a visually-impaired waiter who will guide you throughout your meal. Each guide appears to possess a supernatural memory and will give clear instructions

whenever they are needed, such as where to pass your plate, where the wine or water is and the location of the toilets. It’s worth saying that five percent of the restaurant’s profits go directly to the Hong Kong Society of the Blind, which helps visually-impaired people, like the guides, with education or other vital needs. I think it would be crass to describe the food at Alchemy in the Dark and spoil your exploration. Suffice to say it is of a very high standard and mirrors the quality of the upstairs gastro lounge, which I will come to shortly. Alchemy is helmed by experienced Chef Pascal Breant from Normandy in France. His impressive credentials include an apprenticeship at Le Bristol, Paris (one Michelin star at the time), followed by stints at La Tour d’Argent, Paris, (three Michelin stars at the time) and Issautier in Nice, (two Michelin stars at the time), as well as several other notable international restaurants. He follows the contemporary French style, with subtle international influences; his food is, simply put, clean and sophisticated in appearance and taste.

Roasted Chicken & Curried Sea Scallops

114

About stepping into the dark Chef Pascal says, “Asking diners to have blind faith in their sense of smell, taste and touch makes it very important not to neglect the dish in any way. Dishes at Alchemy are presented as if they were seen; every detail is crucial.”

Handcraft Tarts with Chocolate / Green Tea / Lemon / Mascarpone

The secrecy is maintained throughout, despite significant darkened debate amongst unknown neighbours about what you are eating based on only the textures, tastes and smells

For those put off by the concept, Alchemy gastro lounge provides a terrific alternative with relaxed dining and crafted drinks at lunch and dinner and a weekend brunch. Small plates join an impressive savoury menu, a host of indulgent deserts and a sizeable wine and spirits listing. As well as a substantial and popular set lunch menu, Chef Pascal offers an a la carte choice featuring dishes such as Marinated Tasmanian Ocean Trout with homemade lemon thyme focaccia, baby capers, dill & sour cream from the starter options; vegetarian choices include Warm Asparagus with baby cress, crushed almond & aged parmesan. While for carnivores, Char-Grilled Wagyu Beef with crispy potatoes, merlot reduction, olive tomatoes & herbs yogurt is a treat, and for the hedonistic amongst us, Hot Valrhona Chocolate Fondant with dark & white chocolate shavings & vanilla gelato. Together, the two dining spaces are almost polar opposites. On one hand, the gastro bar is a bright and lively place to hang out and enjoy great food and drinks, whilst for those looking for a totally different dining experience, Alchemy in the Dark might just be perfect. With seating for only 25 guests, Alchemy in the Dark is open from Monday to Saturday from 7PM to 11PM and tables must be reserved in advance; Alchemy gastro lounge is open Monday to Saturday from 12 noon to 11PM.

Crispy Saffron Risotto

(www.alchemy-concept.com) 115

â&#x20AC;&#x2DC;Tis the Season for

REINVENTION

at Seasons by Olivier E at Lee Gardens Seasons by Michelin-starred Executive Chef and Co-Founder Olivier Elzer is the latest modern French restaurant to hit Hong Kong, but this one comes with the gift of mother nature and a whole lot of culinary innovation. By Louise Newsham

116

pened in late June at Lee Gardens, Causeway Bay, Seasons by Olivier E is the stunning all-natural restaurant hosted by and named after threeMichelin-starred Executive Chef Olivier Elzer. Serving innovative new visions of French cuisine in a lavish manor-like setting, all of which is inspired by the passing of the seasons, every aspect of the restaurant, from its interior design to the composition, ingredients and style of dishes, is a love letter to one of nature’s four seasons and a testimony to the chef’s deserved stars.

A Taste for Reinvention Chef Olivier is a firm believer in continually reinventing, perfecting and innovating his cuisine with fresh ideas, tasty surprises and unlikely flavour combinations. Indeed there are classic French flavours and the chef understands that cooking traditions

should be upheld where possible, but these culinary conventions might come crowned with Oriental influences, they might be tweaked with innovative twists for which the award-winning chef is renowned, or they might even represent a piece of his own memories in France – but most importantly, each dish is a celebration of a season. Take the chef’s French pink radish for instance. This simple and stylish dish is a twist on a perennial French favourite. A crisp, refreshing radish from Loire is enrobed in a homemade garlic and parsley butter, then plunged into crushed ice especially for summer. A pinch of gourmet Guerande salt is then sprinkled on top to punctuate the flavour and round off each bite. Then there’s Season’s chilled tamarillo gazpacho with a basil ice cream and brousse cheese. Tomato is typically the key ingredient to this famous chilled soup, but at Seasons, things get creative with Tamarillo from

Pork Cromesqui

117

South America as the base. This is then ground together with bell peppers, ripened tomatoes, garlic, olive oil and herbs to form a gazpacho with a distinctly purplish hue and a rich, fleshy texture. Floating on the gazpacho, a scoop of brousse cheese lends a rich creaminess to the dish, while somewhere in between, a layer of basil ice cream balances out this fresh and cooling creation. Perhaps the quintessential icon of French cuisine though, is frogs legs. At Seasons, they honour the famous traditions of this French delicacy with a crunchy, fried coating, but alongside the tender morsels is a fragrant poulette sauce of chicken, frog meat, white wine and shallots, topped off with a fresh watercress foam – an innovative finishing touch from Chef Olivier. The frog’s legs have already become a favourite for Season’s curious new diners, but the true standout dish for us is the chef’s signature – the grilled Holstein ribeye with shallots cooked in a red wine sauce. The prime grass-fed beef is crowned by a rich shallot and Chambertin red wine compote with a hint of blackcurrant. It is then topped with deep-fried garlic chips that add a fantastic crunch to each bite. The generous grilled cut sits upon a wooden slab surrounded by twigs of the very

Pan-Seared Frog Legs with Poulette Sauce

Burgundy vine from which the red wine compote’s grapes came. The whole ensemble is then placed within a wine box fashioned from the wood of the case and, for added wow, the twigs are set alight.Upon opening the mystery box, impressive aromatic plumes set the outstanding flavours in motion with the steak’s juiciness infused within the smoky smoulder.

A French feast would never be complete without a flawless dessert, so for the summer season, Chef Olivier has created his strawberry jelly with mascarpone cream and a raspberry sorbet. This seasonal dish uses gariguette strawberries specially selected from France for their distinctive shape and flavour and frozen to enhance

Grilled Holstein Rib Eye with Shallots Cooked in Red Wine Sauce

118

Co-founder and Executive Chef Olivier Elzer is a true perfectionist. To him, perfection is fleeting as another layer of refinement is always hiding beneath, waiting to be discovered. This dedication to continually reinvent, refine and redefine perfection is the chef’s key philosophy at Seasons, and through a career that traverses the world’s finest kitchens, it is an ideal that he has maintained over the years.

their taste intensity. They are then braised for 2 hours until soft and condensed, before Chef Olivier extracts the juice and blends it with a hibiscus syrup to create an intense strawberry jelly. It comes placed on a morsel of meringue and topped with a measure of rich mascarpone cream - sweet, smooth and stunningly presented.

The 35-year-old French chef hails from renowned gourmet roots. His grandfather was once chef to the last Tsar of Russia which served as Chef Olivier’s inspiration to master the delicate art of food. After seeking mentorship from French culinary luminaries, Joël Robuchon and Pierre Gagnaire, Chef Olivier further developed his career in several French and Hong Kong Michelin-starred restaurants and, in 2007, he was named amongst France’s 22 best young chefs by Gault Millau.

Explore the Seasons... Just like Chef Olivier’s cuisine, the design of the restaurant is inspired by the passing of the seasons - spring’s blooms, summer’s festivities, the autumn harvest and winter’s feasts. The restaurant feels at once gloriously natural and yet classic and sophisticated, which brings a friendly feel to the fine dining vibe. The Dining Room forms the main area of the restaurant and it bursts with the richness of autumn, with warming hues of orange, brown and little splashes of turquoise. Here, the bar-like Chef ‘s Table looks into the open kitchen for guests to interact with the chefs over their magnificent harvest banquets. Alongside, the VIP Private Room is lavished in bright wintery colours to emphasise the elegant and luxurious ambience, while the Green House, a stunning glass canopy

Pink Raddish

traversing the hallway, ignites the area with natural light and nature to capture the beauty of spring. And last but certainly not least, the joy of summer is celebrated on the outdoor Garden Terrace; a vast expanse in the open air for cocktail parties or predinner aperitifs.

In 2009, this Michelin-starred chef then headed to Hong Kong to discover a new culinary frontier. His experiences in the East led him to re-think and re-interpret classical French cuisine and, during his time with the Hong Kong Mandarin Oriental’s Pierre Restaurant and L’ Atelier de Joël Robuchon where he acted as Executive Chef and Chef de Cuisine, he led these two fine dining establishments to earn 2 and 3 Michelin Stars respectively in 2010 and 2012. It is now in 2014 that Chef Olivier marks his fifth anniversary in Hong Kong, and so, Seasons was his way of marking this notable milestone.

(www.seasonsbyolivier.com) 119

The Spring of Natural Harmony

Get up close and personal with the only Natural Mineral Water provider around, and understand how Equil gained its worldrenowned reputation. By Refa Koetin

120

erived from the word “Equilibrium”, which describes the concept of perfect balance and harmony in the universe, Equil is a natural mineral water without equal in the market today. We had the great privilege of visiting Villa d’Equilibrium, the brand’s unique bottling plant facility at Sukabumi, on the slopes of Mt. Salak. Come and join us as we tell you the beautiful story of Equil as told by none other than the man who started it all himself, Morgen Sutanto.

An elderly groundskeeper lowered his straw hat with a smile and nodded as I walked up to him for a little chat. Here was a person of nature, who lived all his live in the mountains, and was completely unaffected by the shenanigans of the outside world. He revealed that he was in his 90s, and had been working at Villa d’Equilibrium since the beginning. When asked if he enjoys working for Morgen Sutanto, he passionately told me, “Bapak is the greatest person I have ever met. He is both kind and generous, and he looks after all of us. I will always work here.” To me, this shows how far Mr. Sutanto applies his strong philosophy of balance and harmony in every aspect of his life. The very first impression we had of Villa d’Equilibrium was that of awe. The front piece of the building is a Greco-Roman structure that follows the Orient’s philosophical rules of geomancy, or Feng Shui. Exquisite Taste: This is a truly extraordinary structure. What were some of the things you considered when you decide to have it here? Morgen: This place has a perfect ten Feng Shui score. We have the four primary elements needed: a mountain behind you, a road on the left of the property, a river on the right, and a pond in front. To be completely honest, I didn’t know about all this until I invited this geomancy master for advice. Another paranormal, who discovered our main spring (more on that later), and who therefore I trust, told me that the spirits of this area gave their consent for me to develop the land, but that the direction of the villa was wrong. He told me I should adjust the foundation to the south, because while I had the mountain to my back, the building faced Mt. Gede, which was interpreted as an obstacle to my future. He had me move the foundation so the building faced the Indian Ocean in order to harmonize with the positive energy from there. What I’m trying to say is that there is more to this building than just the graceful European architecture. Many people may prefer science over spiritual knowledge, but I believe in the balance of both. Exquisite Taste: Fascinating. How did it all began? Did you discover Equil’s spring through the same balanced method? Morgen: After travelling around Europe and receiving some very eye-opening insights on what real natural mineral water was, I narrowed it down so that the most important thing was to get my hands on a pristine source of mineral water.

“Whether you are drinking it, or the President is, I can sleep easy, because I know every bottle of Equil has gone through the same meticulous quality assurance process.”

I came back here and started prospecting the area. After asking around and being introduced to a local ruler, who eventually sold this land to me, I called in a geologist to survey the area and he found numerous natural springs under my newly purchased land. The question was, which spring was the best. I decided to utilize an alternative, non-scientific method for this. Much to my confusion, the old paranormal that I approached, under a trance pointed to a spot on my geological map that didn’t correspond to what had been recommended by my surveyors. A bit later, despite my scepticism, we visited that area and he pulled out an iron rod. He was very old and frail, and he walked slowly even as my geologist helped him, so imagine how surprised I was when he suddenly jumped, as if pulled by the iron rod, into the mud several meters from where we were standing. “Mark here. Two ancient rivers converge right under my feet. You will face difficulties at 30 metres.” We started drilling there and couldn’t get any further after 30 metres, even with diamond-studded drill heads. The paranormal 121

suggested a ritual of lamb-slaughtering and feasting with the locals to “ask for permission”. Sure enough, we drilled past 30 metres with no obstruction whatsoever. Just out of curiosity, I asked the men to retract the drill, but there was nothing there indicating any obstruction. It was as if we never hit anything but soft earth.

Again, you’ll see that the pipe goes straight to bottling. No ozone treatment, oxygen treatment, sterilization treatment, or whatever it is that other manufacturers use to tamper with their water.

Long story short, we discovered a self-flowing very clear, pure and fresh natural spring that has been giving us perfect natural mineral water since this plant was built in 1998.

Morgen: Absolutely not. Every bottled water brand out there is perfectly fit to drink. Today’s marvellous technology made sure of that. The important thing to mind here is what they’re selling it as. Over here, as you can see, what we’re offering to the people is Natural Mineral Water at its most fundamental definition. If I treat my water with, for example, ozone, can I still say that that I’m selling Natural Mineral Water? Not according to the United Nations’ Codex Alimentarius.

True Natural Mineral Water In 1963, 120 delegates from 30 countries and 16 international organizations convened to formulate the Codex Alimentarius, a harmonized international food standard, with guidelines and codes of practice to protect the health of consumers and ensure fair practices in the food trade. Today, it is the most widely accepted standard for any food and water product around the world. The Codex defines natural mineral water as “water clearly distinguishable from ordinary drinking water because it is obtained directly from natural or drilled sources from underground water-bearing strata” and “is not subjected to any treatment other than those permitted by this standard.” By strictly adhering to the above definition set by the United Nations under FAO and WHO, Equil is currently the only real provider of genuine natural mineral water in the world. Exquisite Taste: I see there’s not much machinery at this plant, aside from a bottling station and a series of monitoring lines. What exactly is taking place here? Morgen: I’m going to show you that there are no treatments whatsoever here. The spring, which we’re going to see very soon, is just a few meters outside the plant wall, and this pipe here channels the flow straight to the bottling line. If you touch any of these pipes running down here, you’ll feel how it retains the real temperature of the spring. (Editor’s note: the pipes were ice-cold). 122

Exquisite Taste: Are you saying water treatment is a bad thing?

Unfortunately, while the Codex is the most scientific and accurate standard for all food products today, its application by member countries is only voluntary. There is no agency actively enforcing this, and this is exactly why we are seeing abuse today. It is very discouraging to see some brands labelling their product as Natural Mineral Water, while in reality they only qualify as Bottled Drinking Water, for example. This is a blatant disrespect of consumers’ interests, as they are essentially being lied to. For more than a decade, we’ve been campaigning to educate highend F&B establishments and key figures and to make them realize the importance of adhering to the Codex and giving their clients what they truly ask for. To test the merit of their claim, I drank Equil directly from the spring. Bearing the unique light and refreshing taste in mind, I drank from a bottle right after it was bottled at the production line, and still on the same day, I ordered another bottle at a respectable restaurant back in Jakarta. I can personally testify that the taste of Equil remained consistent throughout the various stages of production until delivery.

(www.equil-mineralwater.com)

Perfect Pairing As the only Natural Mineral Water around in the market today, Equil elevates the taste of other edible complex liquids, such as alcohol. Keen, renowned mixologists, have been complementing their creations with Equil for some time now. Allow us to share a few of our favourites so you can give them a go yourself.

“Our plant is open for inspection to anyone. We’ve satisfied the Codex, ISO, and other industry guidelines. From the spring into the bottle, there’s absolutely no treatment. That’s what makes it so rare.”

Ingredients:

Preparation:

15ml Gin 15ml Vodka 15ml Rum 15ml Tequila 5ml Midori 5ml Grand Marnier 30ml Simple Syrup 15ml Lemon Juice Equil Sparkling

Mix and shake all ingredients with ice cubes, top up with Equil Sparkling. Served best in a champagne tulip glass garnished by a round of lime.

123

124

by Amanda Luxford

orn in London and raised in Australia, Ned Goodwin MW is one of just five Masters of Wine in Asia, and the first in Japan.

His work has covered a range of areas sommelier, educator and consultant, among many, and he has vast experience as a corporate buyer and public speaker. Ned is also active in both print and television media, especially in Asia. Having enjoyed Japan as a teenage exchange student, when the opportunity to work as Wine Director educator and buyer - for one of Asia's largest restaurant groups, Global Dining Japan, came up in 2001, he took it and ended up staying for 11 years. Nowadays, Ned is based in Sydney, but travels frequently for work. He teaches for the Wine and Spirit Education Trust (WSET) throughout China, consults for restaurants and selects All Nippon Airways First and Business class wines, for which he has created the unique Ned Goodwin MW selected-cuvée - a world first. Ned has also taken on an Asian-focused ambassadorial role for Piper and Charles Heidsieck, in addition to founding his own company, Wine Diamonds, a specialist importer. As a sommelier, among many other places, Ned worked in Manhattan’s Veritas, a restaurant boasting one of the finest wine lists of any restaurant in the world. Ned has conducted master classes on Super Tuscans and Chianti Classico at Divino Tuscany, and was awarded the prize for Dux, or top scholar, at the “most elite wine school on earth” - the Len Evans' Tutorial 2012.

Visiting Bali for the Lucaris Master of Wine Seminar “The Perfect Encounter” Asian Flavours and World Wines Pairing at The Westin Resort Nusa Dua, Bali, we were lucky to not only enjoy the fascinating seminar, but also to chat to the debonair and erudite Ned Goodwin, Master of Wine, about why he became an MW, wine in Asia and what he drinks when he’s kicking back with friends. Exquisite Taste: What is a Master of Wine and why are there so few of them? Ned: The Institute of the Masters of Wine is based in London and initially, until the mid to late-80s, solely served the British trade. The first non-Brit MW was an Australian, I believe, who gained the title in 1988. Relatively speaking, it is only quite recently that the MW qualification has opened to the rest of the world, although now it is across cultures and continents. It originates from the guild system in the UK, to honour and uphold the wine industry and those that serve in the wine trade and the integrity thereof. Qualifying requires passing a rigorous exam across three disciplines - tasting, theory, which incorporates three or four facets across the wine industry from wine making (vine cultivation, to vinification, viticulture, etc.), to business and marketing, the rise of China, global warming, and such like. The final hurdle is a research question equivalent to a 10,000 word dissertation. So, I had to write a dissertation that had to be researchable, requiring one to glean a lot of information from original research and data collection. The questions have to be approved by the Institute. My own dissertation was something along the lines of “Were Japanese sommeliers, within a very tightly defined tier of restaurants based 125

on main course prices, giving their customers the wines by the glass that they physiologically liked or desired or enjoyed, or were they simply giving them what they thought they would like?” So I had to have a whole army of customers from these sorts of restaurants come through my door to try wine samples, open and blind, to see what they tended to like to drink versus what the sommeliers were giving them. The exam requires a lot of discipline, you have to have a knack for time management and high-pressure exam situations... and many fail the first time! Exquisite Taste: Do you feel being an MW has helped you with what you do or was it something you just wanted to achieve? Ned: First of all, it was something I wanted to achieve. I’d been a sommelier for so long, it was the natural next stepping stone. Then when I embarked on this quest and was in the midst of it all, I realized, although it was not the initial catalyst for my motivation, it was a means to liberate myself from the world of restaurants. The 12 to 15-hour shifts, working 5 to 6 days a week, in Japan 7 days a week, had become too much. I had had enough. Living that way wasn’t a particularly healthy option for me. Then I used to wake in a cold sweat thinking if I fail this, I’m going to be in the hospitality world for the rest of my life. As I realized this, it became a stronger, more visceral source of motivation. Initially, I just wanted to do something a bit more challenging. I’d been in been in New York for about 6 years and worked my way up the totem pole of NY restaurants, so I was thinking where from here? I was ready to achieve more. Exquisite Taste: Wine has not been especially accessible in the past in Indonesia. Now, in the last two to three years we’ve seen a lot of vineyards bringing wines in. The wine and fine dining scene is opening up. Have you seen this happening in other Asian countries? Ned: In fact, China is now the fifth largest wine producing country in the world, overtaking Australia, Chile, Argentina. There is a lot of wine there and they’re making serious inroads into producing fine wines, but I’ve certainly not had anything outstanding yet. The only wine that has moved me in Asia, but still could not be considered outstanding, is made by a small Japanese producer, Takahiko. The Japanese climate is not conducive to grape growing, nor is the Balinese, nor is the Thai. I mean, basically it’s a novelty. If you’re making local wine here, then it’s for the locals. The Japanese, however, have been drinking wine for much longer, they have a great sense and knowledge of European wines compared to anywhere else in Asia, and discipline and assiduous attention to detail. Some young Japanese live in Italy and France working in wine, then return to Japan to make wine. They tend to make wine that is far 126

Exquisite Taste: Why Japan? Ned: After having lived for six years in New York, and six years in Paris prior to that, I had the opportunity to go and buy for a very big restaurant chain in Japan, so I went to rekindle my passion for all things Japanese. 70% of wine consumption in Japan is in Tokyo and I consider it one of the most sophisticated wine markets in the world, along with New York and London... Well, the problem with England is it is a stingy market. The Japanese and Americans are willing to pay for quality wine, but in the UK there is an all-pervasive supermarket culture, and three quarters of wine bought in the UK is bought in the supermarkets - Tesco, Marks & Spencer, etc. In Japan, wine storage and respect is so impeccable… Here, a 2009 Chardonnay is still brought out, even though that level of wine needs to be drunk within six months to one year. The awareness and education is not available here. Japan, though, is a good place to work with wine. There are more sommeliers in Japan than any other country in the world, except Italy. It’s really a massive sommelier culture. Exquisite Taste: With all your travelling and being on the road all the time, what do you do if you suddenly find you have a spare afternoon? What would be your ideal way of passing the time? less conventional, more along the lines of current trends you find in sommelier-led markets such as New York and London. It’s very different from the wines being made in China, which attempt to copy Bordeaux… The Japanese are more artisanal and there are some good wines there. However, here and in similar places, the humidity and disease pressure on grapes makes it very difficult. Exquisite Taste: Have people’s tastes in wine changed in Asia with the move from drinking because it’s on trend to the development of a winedrinking culture? Ned: Yes, everyone likes to drink and champion their own wines. The Japanese, especially now, are particularly behind Japanese wines and there are restaurants that only serve Japanese wines with 300 wines on their wine list, great stemware, impeccable storage and great service. It’s not mainstream, but it is easy to find those sort of restaurants. Nevertheless, the vast majority of Japanese drink European wines, and much less New World wine. I don’t know the market here at all, but I’ve been to Thailand frequently with Lucaris, and I travel to Hong Kong and mainland China a lot, and there is a stronger focus on New World wine, probably on a par with Old World wine, whereas in Japan it’s far more prejudiced toward European wine. I’ve not travelled in Jakarta, or elsewhere in Indonesia, yet.

Ned: Well, I’m a bit of gym junkie, and a newspaper junkie, so I hoard newspapers and take them to the gym to read on the exercise bike, then I stretch! I’ve been doing this since I was 18. Then I’ll go have a couple of beers and have a relaxed dinner and read the newspapers. It’s not very exciting, is it?! I have a lot of writing gigs, so I do that in airport lounges. If I had waves, I would go surfing. I’ve surfed all my life. Exquisite Taste: An evening with friends, kicking back and relaxing, what would you drink? Ned: Champagne, cru Beaujolais, southern Rhone, Yarra Valley shiraz… There are a lot of quirky producers in the Yarra Valley in Victoria, it’s an interesting region. There’s a good deal of information exchange between the restaurants in Melbourne and the winemakers/ sommeliers in the Yarra. Exquisite Taste: You mentioned before you are a fan of Gigondas wines... Ned: Yes, it’s a great, beautiful place, like a mini Chateau Neuf at half the price. They have great wines there, I’m very fond of that place.

127

WHAT IS A MASTER OF WINE? While most of us are familiar with the sommelier, the knowledgeable wine professional who understands all aspects of wine service and wine and food pairing found in fine dining restaurants, far fewer have heard of a Master of Wine. In the wine industry, a Master of Wine is one of the highest standards of professional knowledge. According to the Institute of the Masters of Wine, the qualification demonstrates the highest knowledge and ability in the art, science and business of wine. The study programme takes a minimum of three years and is notoriously difficult to pass. There are currently only just over 300 Masters of Wine across the world. Exams include blind tastings and essay questions on winemaking, viticulture and business. Questions in the June 2014 theory paper included: What would be the implications of a short harvest in 2014 in European vineyards? Is wine becoming too industrial? Can the wine industry ever be socially responsible? How important is the management of the area between the rows? Meanwhile, the practical exam consists of blind tasting tasks such as identifying grape origins, discussing production methods and commenting on quality and commercial position, and comparing and contrasting commercial potential. After passing both the theory and practical exams, a 10,000 word dissertation is required.

128

LUCARIS, THE CRYSTAL OF MODERN ASIA Lucaris, a Bangkok-based entity, has married together eastern expertise with western technology to create a lead and barium-free crystal stemware range with exceptional clarity and brilliance, as well as extra strength and durability. The design of the Lucaris wine glasses is inspired by the lifestyle of modern Asian cities, while ensuring the wine will develop its full aroma and taste in the glass, creating a paradigm in the art of pairing wines with modern, sophisticated Asian cuisine. The ultimate goal for wine pairing with modern Asian food is harmony; for example, a burgundy with the rich flavours found in savoury, meaty dishes. Meanwhile, the versatile chardonnay, with its sweet, fruity character, can work well with many Asian salty and sour foods. Lucaris suggests that sour food tastes best with highly acidic wines; salty food goes with white wines and low tannin red wines; smoky foods pair with fruity, flavourful wines; and spicy foods suit refreshing, fruity wines. Wine enthusiasts and food service professionals regularly rate Lucaris stemware as comparable, or better, than major European brands to give the best wine sensory experience. Featured at the Master of Wine seminar was the Lucaris Hong Kong Hip glasses, inspired by Hong Kongâ&#x20AC;&#x2122;s unique spirit of vibrancy and with a modern, edgy silhouette. In a blind taste test at the event comparing the same wine in two different glasses, the Lucaris Hong Kong Hip glass was voted best at presenting the best wine taste.

WINE GLASSES – SHAPE DOES MATTER! Many of us are familiar with different shaped wine glasses being used for red and white wines, while bubbly has its own shaped glass. However, it is amazing how different the same wine can taste drunk from different shaped glasses. The underlying concept here is allowing wine to breathe, or aerate, to fully develop. This allows the tannins to break down, thus changing the structure of the wine and its taste. Red wine, particularly full-bodied reds like a pinot noir, benefit most from sufficient aeration, which is vital to release those wonderful aromas. To achieve this, a glass with a large bowl, such as the Lucaris burgundy glass, is recommended to provide plenty of room to swirl the wine without spilling it. The rim of the glass is tapered somewhat to funnel the delicious aromas, so you get the wonderful nose of the wine paired with the taste hitting your tongue. A veritable smorgasbord of sensations! Less full-bodied reds, such as shiraz, also benefit from aeration but don’t need such a large bowl as a pinot noir – think the Lucaris Bordeaux glass. White wine has a much subtler nose, so the bowl of the glass is generally much smaller than for red wines, ensuring those delightful scents don’t escape too quickly. The smaller bowl also helps the win e stay cooler a little bit longer. Meanwhile, champagne flutes are long and narrow so the bubbles don’t dissipate too quickly. Lastly, although stemless wine glasses are a new trend, and more robust, using a wine glass with a stem ensures the heat of your hands stays away from the wine.

(www.lucariscrystal.com)

THE FOOD, WINE & GLASS PAIRINGS AT THE MASTER OF WINE PERFECT ENCOUNTER Papaya & Baramundi ceviche with toasted crouton Saltram Mamre Brook Eden Valley Riesling 2012 Hong Kong Hip Chardonnay glass Chicken satay Wolf Blass President Selection Chardonnay 2010 Hong Kong Hip Cabernet glass Balinese seared tuna, roasted almond and goat cheese dressing Matua Marlborough Pinot Noir 2012 Hong Kong Hip Burgundy glass Seared beef tenderloin cube with rendang mushroom sauce Penfolds Bin 8 Cabernet Shiraz 2012 Hong Kong Hip Bordeaux glass

129

SUNSET COCKTAILS IN THE CITY! By Heidy Zainuddin

Since opening in April of this year, JimBARan Outdoor Lounge at the InterContinental Jakarta MidPlaza has earned widespread acclaim, with its unique outdoor setting providing a much-needed oasis in the heart of the capital city. We had the pleasure of getting up close with Wawan Setiawan, Assistant Director of Food & Beverage at the property and one of Indonesia’s leading Mixologists.

Jimbaran Beach is one of Bali’s most loved destinations, with white sandy beaches and excellent seafood making it one of the most popular areas on the island. Hoping to bring some of that laid-back, holiday vibe to the capital, the InterContinental Jakarta MidPlaza launched its JimBARan Outdoor Lounge earlier this year, in April. The idea behind the new venue was to create an oasis in the middle of the city, a place where people, especially those seeking an 130

escape from Jakarta’s tiresome traffic, can relax with friends, enjoying drinks and delicious tapas. Much of the venue’s success can be accredited to the hard-working F&B professionals behind the scenes, those who have created the unique selection of tapas and cocktails that help to transport patrons from the hustle and bustle of the big city, all the way to the shores of Jimbaran, Bali.

One of these hard-working and talented, yet truly down-to-earth people, is Wawan Setiawan, the Assistant Director of Food & Beverage at the InterContinental Jakarta MidPlaza. Having started out in the hospitality industry as a waiter in 1995, Wawan shares his personal journey with us, as well as some of his coveted signature cocktail and mocktail recipes so you can re-create that quintessential holiday vibe in the comfort of your own home.

Exquisite Taste : Sincerest congratulations on the success of JimBARan Outdoor Lounge! What in your opinion, have been the key reasons behind the venue’s success? Wawan : Me and the rest of the team here are so thrilled with the success of JimBARan Outdoor Lounge so far. The concept is definitely a new thing here in Jakarta; combining a well-designed outdoor space with a fantastic variety of food and beverages. We also highly recommend our wonderful mocktails, which have been especially designed for the humid weather, with strong fruity flavours! JimBARan Outdoor Lounge also provides a fantastic selection of light bites to complement your drinks. Exquisite Taste : Please tell us about your background; how and when did you become interested in the hospitality industry? Wawan : Having completed my high school studies at SMK (vocational school), I didn’t feel ready to go to college and instead opted to work in a hotel. When I was dating my girlfriend (who has since become my wife), she was attending the National Hotel Institute in Bandung, West Java. During her years of study, I learned a lot from her, and I kept borrowing all of her books about hospitality. So in the main, I was self-taught, although my experiences over the years have also taught me a lot about hospitality. Exquisite Taste: What pushed you towards the Food & Beverage sector? Wawan : I actually started my career at the bottom of the ladder, working my way from the ground upwards. The first job I got was as a waiter, which was a great starting point in the industry. I kept learning whilst giving my all and eventually I got promoted to bartender. That was when I found my true calling in life as I discovered working behind the bar generates a lot of positive vibes. You can feel the excitement, the energy, the passion, all together at once. It actually doesn’t really feel like work, more about having fun with something that you love!

Exquisite Taste: In your opinion, what is the difference between a mixologist and a bartender? When does a bartender become a mixologist? Wawan: To explain it in a simple way, I like to think that the term mixologist ultimately means a ”bar chef”. A mixologist’s role is more focused on creating and mixing the drinks than the everyday actions of a bartender. The mixologist needs to be passionate about the art and craft of mixing cocktails, studying the classics, concocting new and exotic drinks, experimenting with lesser-known distilled spirits and mixers, and, overall, pushing the limits of classic bartending. In general, a bartender needs to know a lot of common and popular cocktails and serve many people at once. It’s once a bartender starts appreciating the art involved with conceptualizing cocktails that they can make the step up to become a mixologist. Exquisite Taste: What cocktail trends do you see potentially developing in Jakarta for next year? Wawan: It depends on what kind of spirits (Gin, Vodka, Whiskey, Tequila and Brandy) are most popular in the market next year. For example, so far in 2014 Jägermeister has been very popular; it seems like everyone is creating new cocktails using that as a basic ingredient. Looking towards next year, I am sure that we will continue to follow the rule that ”less is more”. The focus is now on simple tastes, using high quality ingredients and base spirits.

Wawan: I’m always thankful for where I am in life and what I have achieved. Life has taught me so many things that can’t be learned from books or through teachers. I love sharing my knowledge and experiences; not only with my team, but everyone else. As for the future, I already have my dream job, so what else could I wish for? Seeing our guests leave every day with a smile, having enjoyed their food, drinks and the overall experience here is more than enough. However, like most people, of course, I wish that I had more time to devote to my personal hobbies and interests.

Exquisite Taste: What is your favourite cocktail, and the story behind it?

Exquisite Taste: Outside of work, what else do you feel passionate about?

Wawan: This will probably come as quite a surprise but actually my favourites to enjoy on my nights off are Jack Daniels and beer. It feels like I’m driving a Jeep Rubicon or Hummer! (laughs)

Wawan: One of my biggest passions is photography. I love to take photos of beautiful landscapes as well as cultural interests. My friends and I can often be found travelling around Indonesia seeking out beautiful places to capture. We always stay in local homes and like to immerse ourselves in the local community, getting to know their daily lives and activities.

Exquisite Taste: What does the future hold for you? Do you have any plans to open your own restaurant or bar someday?

(www.jakarta.intercontinental.com)

131

JimBARan Outdoor Cocktail Recipes:

Sunset in the City Ingredients:

• • • • •

Belvedere Vodka Bacardi Light Dark Rum Banana Liqueur Malibu

• • • • •

Pineapple Orange Coconut Cream Coconut Syrup Lime

How to make:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Prepare your blender Pour the Belvedere Vodka into the blender Add Bacardi Light Add Dark Rum Add Banana Liqueur Add Malibu Add Pineapple Add Orange Add Coconut Cream Add Coconut Syrup Add a squeeze of Lime Blend all the ingredients together

Ingredients:

• • • • • • •

Belvedere Vodka Brown Sugar Mint Monin Mint Lime Soda Cranberry

How to make:

1. 2. 3. 4. 5. 6. 7. 8.

Pour the Belvedere Vodka into a glass Add Brown Sugar Add Mint Monin Add Mint Add a squeeze of Lime Add Soda Add a splash of Cranberry For the garnish, place a cherry and a slice of lemon on the lip of the glass

Horn Bill

132

Lounge’s Signature Mocktail Recipes:

Ingredients:

• • • •

Strawberry Puree Mango Puree Chilled Tea Sprite

How to make:

1. 2. 3. 4. 5.

Pour the Strawberry Puree into a glass Add Mango Puree Add Chilled Tea Add Sprite For the garnish, add a strawberry slice on the lip of the glass

JimBARan Spitz

Ingredients:

• • • • •

Evil Princess

Grenadine Syrup Grape Juice Apple Juice Vanilla Monin Syrup Lemon Juice

How to make:

1. 2. 3. 4. 5. 6.

Pout the Grenadine Syrup into a glass Add Grape Juice Add Apple Juice Add Vanilla Monin Syrup Add Lemon Juice For the garnish, put a cherry on the lip of the glass 7. Pour into a glass and garnish with a cherry and a slice of lime on the lip of the glass

133

MONSIEUR SPOON Taking Bali’s sweet-toothed visitors by storm, Monsieur Spoon is the bakery that everybody’s talking about, the place with the legendary croissants, the creamiest eclairs and the totally unique “Takesumi” charcoal baguettes. By Louise Newsham

134

ith the sun forever shining, the sea forever glistening and the locals forever smiling, it’s hard to believe that Bali has its drawbacks. But for dessert lovers, the ones who have dined on true French pastries, tasted distinctively Parisian macarons and licked sticky Fleur de Sel caramel from their lips, being in Bali means sacrificing these one-of-a-kind French delicacies for humble imitations. Well that was until Parisians Rafi Papazian and Greg Guerguerian decided to swap views of the Eiffel Tower for Tanah Lot, and

when they realised that leaving behind their crispy croissants, flaky Apple Chaussons and creamy eclairs was too much to bear. Voilà! Monsieur Spoon was finally born, Bali’s authentic boutique French bakery built on a true love for pastry, an overwhelming craving for artisanal French desserts and a passion to share these treats with fellow sweet fanatics. We managed to speak with Executive Pastry Chef, Director and Founder of Monsieur Spoon, Rafi Papazian in between his busy schedule. It’s busy because, in

Exquisite Taste: So your staff have really taken to your passion for pastry? Rafi: When Monsieur Spoon first started up, I didn’t want to just share my recipes, I wanted to inspire and transmit my passion. I quickly understood that the Balinese are motivated more by visuals than just explanations and instructions, so, for instance, when one of the team created a new pastry, I would take a photo of them with the dessert and put it on the wall. The other team members were so excited by it that they were desperate to learn something new and also get on the wall. And it never stopped! The Balinese are curious, they are artisans and they are very talented, so I also learnt a lot from them too. This mutual exchange left us both greedy to learn more. They’ve become bakers and I’ve become Balinese. Rafi Papazian

Exquisite Taste: Since launching, you’ve opened three Monsieur Spoon outlets and a kitchen in Bali – all within fifteen months. What’s it been like? Rafi: Well, I must be crazy, or very passionate, or maybe a bit of both! It’s been an energy that’s been impossible to stop – like a wheel down a hill. I was busy inspiring staff and sharing my passion for pastry with the kitchen team, while Greg was out selling our beautiful creations, regularly texting me saying, “we’ve been asked to do this or that, can we do it?” It was impossible to refuse, so this pure, exciting energy led us to today serving more than 400 recipes with more than 90 people in our team.

Exquisite Taste: It’s no secret you’ve also become one of the most popular bakers on the island, but what was your vision when you first started up? Rafi: I actually came to Bali to relax, to enjoy a bit of down time, but very quickly I missed my Apple Chaussons and croissants. There was raspberry jam available to buy at grocery stores, but no good croissants and no bread – what’s the point of having jam with no croissants or bread?! So I started baking at home, understanding how to work in these new conditions and writing recipes all over again – at first my girlfriend complained, saying I was getting too much flour all over the place, but of course she was soon hungry for mini Apple Chaussons freshly baked for breakfast each morning! So I rented a place in a French

just 15 months, he and Greg opened three Monsieur Spoon outlets in Canggu, Oberoi and Umalas, as well as a Monsieur Spoon Kitchen where they host regular pastry cooking classes. He tells us about Monsieur Spoon’s whirlwind rise to fame with the island’s yummy mummies and hoteliers alike, and he reveals the secrets to his legendary croissants. But most importantly, we find out how Monsieur Spoon has done what no other has done before – brought real French desserts to Bali.

neighbourhood in Umalas and opened there. I was so excited. I simply wanted to share my morning moments with the world – at first with the French, so that if they say, “this is the best”, then the rest of the world would believe them! Exquisite Taste: You mentioned you’ve had to rewrite recipes - does the climate here in Bali affect the way you make certain desserts? Rafi: Absolutely, it minimises the possibilities and affects how flexible you can be with pastries. When I learned about pastry 12 years ago, I learned it through a book by Hervé This; the inventor of molecular food. He was a chemist, working in a lab, excited by why our grandma’s taught us to add eggs two by two, instead of altogether. He wanted to understand why chocolate crystallised at certain temperatures, how we make mayonnaise and generally why things act the way they do in the kitchen. So I really learned how things work from the inside out, which has definitely helped me naturally adapt my recipes to the climate. Exquisite Taste: You’ve been jam-packed (no pun intended) with expats, tourists, yummy mummies, restauranteurs and hoteliers alike. What’s your secret to pleasing all types of customers? Rafi: As a baker, my vision is simple: make good food that I would enjoy myself. So I’ve never made any concessions when reaching that goal. Another important factor has been taking my time and really listening to people. The biggest mistake would have been to come to Bali to simply start 135

Gregory Guerguerian & Rafi Papazian

a business – it becomes money-oriented and things become rushed. So the first 6 months I just baked at home, invited people over, met new people and gathered feedback from different nationalities. It was really important for me to know there was room for my pastries in this environment. Exquisite Taste: Really great French ingredients are usually key to creating really great French desserts, but are there any local ingredients you’ve discovered since being in Bali that you now love to use in the kitchen? Rafi: Definitely! Take the salt for example. When I first came to Bali I joined almost every tour going, and while I was in Amed, I began watching the locals collecting sea salt. I was so intrigued, I decided to join them. We would take the water, 40kg at a time, and filter it using natural, half-open bamboo structures. After four days of drying, we’d be left with beautiful, natural salt. So anytime I needed salt, I would go back up to Amed, tell this kid playing guitar in the street to bring me to his family, and we’d continue to collect salt together. After a while, I sent him a text asking him to bring the salt to Canggu, and today, two years on, he still brings it all the way from Amed and I use it in all Monsieur Spoon pastries. Exquisite Taste: You’ve just launched your charcoal-like “Takesumi” black pastries and breads – a mix of Japanese and French techniques. What’s the story behind this? Rafi: Well it’s a long story, but I’m really into combining the best of both worlds, mixing cultures and enjoying the different

136

effects. So when I met a Japanese lady here in Bali who said she had a traditional Takesumi oven built over 20 years ago, I just had to try it out. After that, nothing could stop me from mixing the French know-how of bread with Japanese ancient traditions. Hence, the Takesumi pastries and breads were born at Monsieur Spoon. My Takesumi Baguette is a highly digestive, antioxidant, cleansing bread. In my opinion, it is just the best baguette ever made. Exquisite Taste: We agree! We also love your coffee eclair – we’d go as far to say it’s better than any we’ve tried in Paris. But what’s your favourite treat at Monsieur Spoon and why? Rafi: It completely depends on the moment and the time of day, and I love to forget flavours and rediscover them all over again. For example, I will enjoy my Apple Chaussons for an entire week, then I’ll ask myself, is the Raison Roll still as I remember? Does it still have the silky feel of vanilla cream, the syrup-dipped raisins and the generous, flaky dough? That will last another week, until I crave my lemon tarts... Exquisite Taste: Your croissants are also legendary in Bali, some say they’re the best in Asia. What do you do that makes them so scrummy?

Rafi: Like with all my desserts, I make them with passion and love, respect for the French know-how of pastry, and I make them with no concessions, whatever the cost. Exquisite Taste: So are there any key components you think all desserts simply must have? Rafi: Not at all, I don’t think we should ever unify things. I believe in variety and glorifying people’s senses when they approach the dessert counter. I love watching people when I’m in the shop, swallowing as they get nearer. Their steps are guided by their senses, and at that time, they’re not thinking about answering their phones, checking their Facebook or fretting about their daily duties or concerns - at that time, they’re simply answering to themselves, their desires and they feel so good it shows. Exquisite Taste: You’re making us drool! Ok, so what’s your ultimate philosophy when it comes to baking? What does it all come down to at the end of the day? Baking with your senses, hand making always and never rushing anything.

(www.monsieurspoon.com)

Monsieur Spoon Salty Caramel Tart Recipe Salty Caramel Recipe:

Sweet Crust Pastry Recipe

Ingredients • 150g Caster Sugar • 150g liquid Cream • 33g Salted Butter

Ingredients • 200g fine Almond Flour • 880g Icing Sugar • 880g all purpose Butter • 20g Sea Salt (from Amed) • 7 whole Eggs • 2kg multi-purpose Flour

Method • Pour the sugar into a pan and heat slowly until • • • • • •

you have a dark amber color. Meanwhile, in a separate pan, bring the cream to the boil and then set aside. Once the sugar is completely melted, take the pan off the heat and add the butter, stirring with a spatula. Pour in the cream, stirring constantly, and cook for 4 mins. Then, turn the head down low and continue heating until the cream reaches 108°C. Poor the salty caramel into the tartlets. Chill until set. Enjoy!

Makes 6 tarts

Method • Mix the fine almond flour, salt, icing sugar and flour • • • •

together and spread on the table. Make a hole in the middle and crack the eggs into the whole. On top of the flour mix, place small pieces of butter and rub them together with your fingers. You want to soften the butter but not melt it! Put two fingers inside the eggs and start stirring, slowly, adding the flour mix to the eggs until you get a nice pastry. Rest in chiller for 1 hour before using.

Inside a pastry ring, shape a tartlet. Pierce the dough with a fork to make holes, then leave in chiller at least 2 hours. Bake for 14 mins at 170C until golden brown.

137

For you tea addicts, tea isnâ&#x20AC;&#x2122;t just a simple beverage. It can also be an ethereal experience through a spa treatment. By Heidy Zainuddin

138 138

ot many people can have their own “me time”, especially in a big city like Jakarta. You want to find a relaxing moment but it’s too much trouble to drive out of town. So why not go to a spa to escape from the daily routines? Yes, the right treatment can refresh and relax you. With this in mind, we decided to try the teabased ritual from THÉMAÉ Paris at Bimasena Spa at The Dharmawangsa Jakarta.

RED TEA is an anti-oxidant, anti-inflammatory, antimicrobial and has soothing properties to improve microcirculation and encourage healthy skin

Today, many spas and beauty products offer a new way to enjoy and benefit from tea. Discovered many centuries ago, tea is renowned for its healing properties to aid relaxation, rehydration and help eliminate toxins. Knowing this, spas began to infuse tea and tea-based ingredients into their menus. Tea helps rejuvenate the skin being rich in antioxidants that combat free radicals and anti-aging, aiding skin regeneration for a younger and fresher look, as well as being great for exfoliation.

WHITE TEA contains the highest polyphenol concentration, providing anti-radical, anti-aging and restorative properties.

BLACK TEA contains flavanoids, polysaccharides, vitamins (A, B, C, and P), fluorine, caffeine, tannins and polyphenols, which give the tea stimulating and powerful antioxidant properties.

GREEN TEA contains a high concentration of antioxidants to combat free radicals and control acne as it has an astringent affect to soothe the skin.

Cosmetic and spa brand THÉMAÉ Paris has brought tea benefits into its spa products through the precious Complexe des 4 Thés® (4 Tea Elixir) consisting of 4 types of tea: red, white, green and black, all good for your health and beauty. THÉMAÉ Paris offers treatments that combine the art of massage and tea-based products to pamper you and, in collaboration, Bimasena Spa at The Dharmawangsa Jakarta has proudly introduced its Tea Ritual treatment.

©THÉMAÉ Paris

139

©THÉMAÉ Paris

The 2.5-hour treatment makes use of the specially formulated products of THÉMAÉ Paris, starting with a tea foot wash, followed by Nepalese-style Tea Exfoliation. The therapist rubs and massages your body with the exfoliating balm, a luxuriant sensation that is neither sticky nor rough, leaving you feeling silky smooth. A quick bath follows, to wash away the balm. Then it’s on to the one-hour Oriental Massage, freeing your body, mind and soul from tension. No wonder you’ll fall asleep during this massage. The treatment ends with a facial consisting of a gentle massage of the face and head, cleansing your face of makeup and an Instant Glow Green Tea Facial for that inner shine from the purifying tea face mask. For the best results, don’t shower immediately and leave the wonderfully restorative ingredients to work their magic on our skin. The ritual concludes with an indulgent selection of premium tea, scones, mini sandwiches and traditional Indonesian snacks. This rejuvenating spa experience is priced at IDR2,000,000++ (single) and IDR3,800,000++ (for a couple in the Private Suite). Bimasena Spa also provides other tea-based single treatments using THÉMAÉ Paris

140

rituals and products, such as the Oriental Tea Massage (1 hour) and Stress Release Massage (30 minutes). Bimasena Spa has six regular treatment rooms, three private spa suites, a hydrotherapy room, a manicure and pedicure room, hair salon, waiting lounge and locker room facilities. So what are you waiting for? Book your treatment now!

(www.the-dharmawangsa.com)

www.villaoostindies.com

Name : Mr/Ms/Miss .......................................................................................................

And enter a prize draw to win two nights in a 3 bedroom villa at Villa Oost Indies including breakfast for 6 people.

Address : .....................................................................................................................

...................................................................................................................................... City : ............................................................ Postal Code : ......................................... Country : ...................................................................................................................... Phone : ....................................................... Fax : ........................................................ E-mail : .........................................................................................................................

Reminiscent of days gone by, Villa Oost Indies is a mystical blend of antique Javanese ‘joglo’ pavilions that exude contemporary colonial opulence. This elegant three-bedroom villa is housed in the prestigious and secure Laksmana Villas estate. Located within walking distance to Bali’s picturesque Petitenget Beach and the best on offer in the Seminyak area, pure villa indulgence is assured with your personal chef, butler and an experienced villa manager on hand to cater to your every whim. The exquisite detailing of antique interiors is complemented by up-to-date modern amenities including satellite TV and iPod docks. Two sumptuous en-suite master bedrooms overlook the swimming pool from a majestic four-poster bed. Relax in the adjoining living area, designed with a meld of oriental silks and furnishings. Lush tropical gardens and a sensuous free- form swimming pool provide enchanting views from your open dining pavilion. This is the perfect villa to host a magical event within a tropical garden setting that can accommodate a large number of guests. Villa Oost Indies is a captivating oasis of charm located in the heart of one of Bali’s most popular holiday destinations.

Jalan Kayu Aya, Gang Astinapura No. 4 Seminyak , Bali 80361, Indonesia Telephone: (+62) 361 738 062 info@villaoostindies.com www.villaoostindies.com

INDONESIA • One year ( 4 issues ) • Two year ( 8 issues )

IDR 250.000 IDR 480.000

SINGAPORE • One year ( 4 issues ) • Two year ( 8 issues )

SGD 50 SGD 95

HK, MALAYSIA AND OTHERS • One year ( 4 issues ) • Two year ( 8 issues )

USD 38 USD 74

Please send the completed subscription form for payment instructions by scanning and emailing to: circulation@exquisite-publishing.com

Please complete all of the details avove & then scan & email the completed form to circulation@exquisite-publishing.com. Subscriptions can also be made by telephone to (+62 361) 759 180. The fund transfer should represent the full payment amount, excluding any applicable bank charges and deductions. Exquisite Taste is a quarterly publication and distributed throughout the Asia Pacific region. Please note that our minimum subscription term is 4 issues (1 year). EXQUISITE PUBLISHING Jalan Sunset Road No. 89 Kav.7 Kuta, Badung, Bali 80361 - Indonesia Citilofts Sudirman, Floor 20 Unit 2020 Jalan K.H. Mas Mansyur Kav. 121 Jakarta Pusat 10220 - Indonesia www.facebook.com/Exquisite Publishing @Xquisite_Media

141

BALI Ah Yat Abalone at RIMBA Jimbaran Bali by AYANA Karang Mas Estate, Jalan Karang Mas Sejahtera, Bali, Indonesia T: +62 361 846 8468 E: fb.reservation@rimbajimbaran.com www.rimbajimbaran.com Blanco par Mandif Jalan Raya Tjampuhan, Ubud, Bali 80571, Indonesia T: +62 819 1736 0947 E: info@blancoparmandif.com www.blancoparmandif.com Bumbu Bali Jalan Pratama, Tanjung Benoa, P.O. Box 132, Nusa Dua, Bali 80363, Indonesia T: +62 361 774 502, 772 299 E: info@balifoods.com www.balifoods.com Fat Gajah Jalan Raya Seminyak, No. 21 Seminyak, Bali 80361, Indonesia T: +62 361 868 8212 E: info@fatgajah.com www.fatgajah.com Feyloon Restaurant Jalan Raya Kuta No. 98, Kuta, Bali 80361, Indonesia T: +62 361 368 7845 / +62 887 3300 707 E: marketingfeyloon@gmail.com / feyloon@gmail.com www.feyloonrestaurant.com Gardin Jalan Petitenget No.106 - Seminyak, Bali 80361, Indonesia T: +62 361 849 9799 www.facebook.com/gardinbali www.allin.co.id Golden Lotus at Bali Dynasty Resort Jalan Kartika, Tuban, South Kuta, Bali 80361, Indonesia T: +62 361 752 403 ext. 8492 E: fb@balidynasty.com www.balidynasty.com/gl Kebun Zibiru Jalan Drupadi No. 7 Seminyak, Bali 80361, Indonesia T : +62 822 3663 1302 E: reservations@zibiru.com www.zibiru.com Kilo Kitchen Jalan Drupadi 22, Seminyak, Bali 80361,Indonesia T: +62 361 474 1006 E: bali@kilokitchen.com www.kilokitchen.com 142

Image courtesy of Seasons By Olivier E

Monsieur Spoon Jalan Umalas 2, No. 43 Kerobokan, Bali Jalan Pantai Batu Bolong, Canggu, Bali Jalan Kayu Cendana no. 2 Oberoi (next to Seminyak Square) T: +62 878 6280 8859 E: order@monsieurspoon.com www.monsieurspoon.com Petulu at Kamandalu Ubud Jalan Andong, Banjar Nagi - Ubud, Bali 80571, Indonesia T : +62 361 975 825 E : reservation@kamandaluresort.com www.kamandaluresort.com Seminyak Kitchen at Courtyard by Marriot Bali Seminyak Jalan Camplung Tanduk No. 103 SP, Dhyana Pura, Seminyak, Bali 80361, Indonesia T: +62 361 8499 600 E: reservations.seminyak@courtyard.com www.courtyardseminyak.com Sisterfields CafĂŠ Jalan Kayu Cendana, Bali, Indonesia T: +62 812 3832 4521 E: hello@sisterfieldsbali.com www.sisterfieldsbali.com Table 8 The Mulia, Mulia Resort & Villas Jalan Raya Nusa Dua Selatan, Kawasan Sawangan, Nusa Dua, Bali, Indonesia T: +62 361 302 7777 E: info@themulia.com www.themulia.com/en/table8 Teatro Gastroteque Jalan Kayu Aya Blok C No. 1-2, Kuta Utara, Bali 80361, Indonesia T: +62 361 870 0078 E: info@teatrobali.com www.teatrobali.com The Duck King Bali Jalan Nakula No. 18, Legian Kaja, Kuta, Seminyak, Bali, Indonesia T: +62 361 846 9060 www.theduckking.com

The Westin Resort Nusa Dua Bali Kawasan Pariwisata Nusa Dua, BTDC Lot N-3, Nusa Dua, Bali 80363, Indonesia T: +62 361 771 906 E: reservation.00035@westin.com www.westinnusaduabali.com

HONGKONG Alchemy G/F & LG/F, 16 Arbuthnot Road, Central, Hong Kong T: +852 6821 2801 E: info@alchemy-concept.com www.alchemy-concept.com Ho Lee Fook 1 Elgin Street, Central Disctrict, Hong Kong T: +852 2810 0860 E: info@holeefook.com.hk www.holeefook.com.hk Mott 32 Basement, Standard Chartered Building, 4-4a Des Voeux Road, Central , Hong Kong T : +852 2885 8688 E : reservations@mott32.com www.mott32.com Seasons by Olivier Elzer Shop 308, 3/F, Lee Gardens Two, 28 Yun Ping Road, Causeway Bay, Hong Kong T : +852 2505 6228 E: info@seasonsbyolivier.com www.seasonsbyolivier.com

JAKARTA Altitude, The Plaza Altitude The Plaza, 46 Floor Jalan M.H. Thamrin, Kavling 28 â&#x20AC;&#x201C; 30, Jakarta 10350, Indonesia T: +62 21 2992 2448 E: info@altitude.co.id www.altitude.co.id

143

Artoz Energy Building 2nd Floor Jalan Jend.Sudirman Kav. 52-53, Jakarta Selatan, Indonesia T: +62 21 29959050 Bimasena Spa at The Dharmawangsa Jakarta Jalan Brawijaya Raya No. 26, Kebayoran Baru, Jakarta 12160, Indonesia T: +62 21 725 8668 ext. 8300 www.the-dharmawangsa.com Equil Rukan Exclusive Blok C No. 18 Jalan Marina Raya, Bukit Golf Mediterania PIK Jakarta Utara 14350, Indonesia T: +62 21 5694 5901 (hunting) E: info@equil-mineralwater.com www.equil-mineralwater.com Grand Hyatt Jakarta Jalan M. H. Thamrin Kav. 28-30, Jakarta 10350, Indonesia T: +62 21 2992 1234 E: jakarta.grand@hyatt.com www.jakarta.grand.hyatt.com The Grand Duck King Grand Indonesia Shopping Town, East Mall Lt. 3A Unit GD 1 – 17 Jalan MH. Thamrin no. 1, Jakarta Pusat, Indonesia T: +62 21 2358 0835/ 45 www.theduckking.com Ippudo Pacific Place 5th Floor. Unit 5.37 SCBD Jalan Jend. Sudirman Kav. 52-53 Jakarta Selatan, Jakarta, Indonesia 12190 T: +62 21 5797 3339 www.ippudo.co.id JimBARan Outdoor Lounge at InterContinental Jakarta MidPlaza Lobby level InterContinental Jakarta MidPlaza Jalan Jendral Sudirman Kav. 10-11, Jakarta 10220, Indoneesia T: +62 21 251 0888 ext. 6607 E: lobbylounge@icmidplaza.com www.jakarta.intercontinental.com/en/dining/ sub/364/JimBARan-Outdoor-Lounge Jun Njan Grand Indonesia West Mall, Level 3A ED1 0809A, Jakarta, Indonesia T: +62 21 2358 0647 E: junnjan@yahoo.com www.junnjan-seafood.com Pearl Chinese Restaurant at JW Marriott Hotel Jakarta Jalan DR. Ide Anak Agung Gde Agung Kav. E 1.2 No. 1&2 Kawasan Mega Kuningan, Jakarta 12950, Indonesia T: +62 21 5798 8992 E: mhrs.jktjw.pearl.restaurant@marriotthotels. com

144

Riva Grill, Bar and Terrace The Park Lane Jakarta, Ground Floor Jalan Casablanca Kav. 18, Jakarta 12870, Indonesia T: +62 21 828 2000 ext. 2067 E: riva@parklanejakarta.com www.rivagrillnbar.com Sana Sini Restaurant at Pullman Jakarta Indonesia Jalan M.H. Thamrin 59, Jakarta 10350, Indonesia T : +62 21 390 6444 E : H8491-fb3@accor.com www.pullmanjakartaindonesia.com Sekitei Restaurant at The Dharmawangsa Jakarta Jalan Brawijaya Raya No. 26, Kebayoran Baru, Jakarta 12160, Indonesia T: +62 21 725 8668 ext. 8300 www.the-dharmawangsa.com Shang Palace at Shangri-La Hotel Shangri-La Hotel Jakarta Level 1 Kota BNI Jalan Jend. Sudirman Kav. 1, Jakarta 10220, Indonesia T: +62 21 2939 9562 E: fbreservation.slj@shangri-la.com www.shangri-la.com/jakarta/shangrila/ dining/restaurants/shang-palace/ Taste Paradise Plaza Indonesia L4 #01 Jalan MH. Thamrin Kav. 28 - 30 Jakarta 10350, Indonesia T: +62 21 2992 3838 E: tasteparadise.indonesia@gmail.com www.paradisegroup.com.sg/indonesia-tasteparadise/ The Café at Hotel Mulia Senayan Lobby Level, Hotel Mulia Senayan, Jakarta Jalan Asia Afrika, Senayan, Jakarta 10270, Indonesia T: (021) 574 7777 4088/4188/4288 Indonesia Toll Free: 0800-1-0 MULIA (68542) www.hotelmulia.com The Immigrant Dining Room Plaza Indonesia, Level 6 Jalan M.H. Thamrin Kav. 28-30, Jakarta Pusat 10350, Indonesia T: +62 21 2992 4125 / 0812 993 000 99 E: reservation@immigrant-jakarta.com www.immigrant-jakarta.com The Ritz-Carlton Jakarta, Mega Kuningan Jalan DR. Ide Anak Agung Gde Agung Kav.E.1.1 No.1 Mega Kuningan, Jakarta 12950, Indonesia T: +62 21 2551 8888 www.ritzcarlton.com/en/Properties/Jakarta/ Default.htm Tien Chao at Hotel Gran Melia Jakarta Jalan H.R. Rasuna Said Kav X-O – Kuningan, Jakarta 12950, Indonesia T: +62 21 526 8080 ext 2322 E: tienchao@granmeliajakarta.com www.melia.com/en/hotels/indonesia/java/ gran-melia-jakarta/restaurants-and-bars.html

Tredici Jalan Suryo No.42 Senopati, Kebayoran Baru, Jakarta Selatan 12180, Indonesia T: +62 21 720 4567 www.facebook.com/trediciristorante Xin Hwa at Mandarin Oriental Jalan M.H. Thamrin, PO BOX 3392, Jakarta 10310, Indonesia T: +62 21 2993 8825 E: mojkt-dine@mohg.cm www.mandarinoriental.com/jakarta

SINGAPORE Marina Bay Sands 10 Bayfront Avenue, Singapore 018956 T: +65 6688 8888 E: inquiries@marinabaysands.com www.marinabaysands.com Cherry Garden 5 Raffles Ave, Marina Square, Singapore 039797 T: +65 6885 3500 E: mosin-dining@mohg.com www.mandarinoriental.com/singapore/finedining/cherry-garden/ Forest at Sentosa Equarius Hotel, Lobby Level at Resorts World Sentosa 8 Sentosa Gateway, Singapore 098269 T : +65 6577 6688 E: dining@rwsentosa.com www.rwsentosa.com/language/en-US/ Homepage/Restaurants/Forest Jiang Nan Chun at Four Seasons Hotel Singapore Four Seasons Hotel Singapore 2nd Floor 190 Orchard Boulevard Singapore 248646 T: +65 6831 7220 E: jnc.sin@fourseasons.com www.fourseasons.com/singapore/dining/ restaurants/jiang_nan_chun/ Li Bai at Sheraton Singapore Sheraton Towers Singapore Hotel 39 Scotts Road, Singapore 228230 www.sheratonsingapore.com Paradise Pavilion 8A Marina Boulevard #02-01 Marina Bay Financial Centre (Ground Plaza) Singapore 018984 T: +65 6509 9308 E: pavilion@paradisegroup.com.sg www.paradisegp.com SAHA, Signature Indian Restaurant and Terrace Bar 9A Duxton Hill, Singapore 089593 T: +65 6223 7321 E: info@saha.sg www.saha.sg The Clifford Pier at The Fullerton Bay Hotel 80 Collyer Quay, Singapore 049326 T: +65 6597 5266 E: cliffordpier@fullertonbayhotel.com www.fullertonbayhotel.com/dining/theclifford-pier