Exquisite Taste / October-November 2017 by EXQUISITE MEDIA

Fusion Fabulous

Discover The flavours Of Fusion Cuisine

HOT REVIEWS

Up Close & Personal with

Cucina // Above Rooftop Lounge & Bar // MAKASE // Jamie’s Italian // AND MANY MORE!

• Maurizio Bombini • Hajime Kasuga • Angelo Ciccone

Unwind at the hottest watering holes and restaurants in Indonesia

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OTHER LOCATIONS INCLUDE: JAKARTA: ARTOZ BAR - ATTARINE - BAXTER SMITH DINING, LOUNGE & ROOFBAR - BART BAR AT THE ROOFTOP - BEER BROTHER - BISTRO BARON BLU MARTINI - FABLE LOUNGE - FJ BISTRO – GARCON - HIDE & SEEK - IVY RESTAURANT - LIQUID EXCHANGE - PAO PAO LIQUOR BAR & DIM SUM - SAVOI ULTRA LOUNGE - TEMPUS BALI: 40 THIEVES BALI - AKADEMI BAR - AZUL BEACH CLUB - BAR DI BALI - BAR LOUNGE - BART BAR AT THE ROOFTOP THE BEST BREW - GRACIE KELLY’S IRISH PUB - JA’JAN BY THE SEA - JEMME - THE LANEWAY - MEJA KITCHEN & BAR - PASIR PUTIH BEACH CLUB - METIS SINGLE MALT - SMOQEE SPORTS BAR & LOUNGE

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OTHER LOCATIONS INCLUDE: JAKARTA: ANIGRE - EL MACHOTE RESTAURANT - KILA KILA BY AKASYA - LARA DJONGGRANG - ODYSSEIA RESTAURANT, BAR & LOUNGE - TWG TEA SALON & BOUTIQUE BANDUNG: BELLE VUE ELEVATE - CHA YUEN CHINESE RESTAURANT - CINNAMON PASTRY BOUTIQUE - COCORICO CAFE & RESTO L’SOCIETE DINE & BAR - PREANGER BRASSERIE - TOASTINA PASTRY & COFFEE YOGYAKARTA: ANDROWINO BISTRO - KAYUMANIS RESTAURANT MENOREH RESTAURANT - SOKA LOUNGE - STUPA RESTAURANT - THE HOUSE RESTAURANT - XIXY HOUSE RESTAURANT SURABAYA: 1930 HERITAGE DINING - CATURRA ESPRESSO - DOMICILE KITCHEN & LOUNGE - HISTORICA COFFEE & PASTRY - PALIMANAN RESTO & CAFE - VIS A VIS FRENCH RESTO

Available every Sunday

A UNIQUE THE MEDITERRANEAN MEDITERRANEAN FLAIR BRUNCH DINING EXPERIENCE

Cucina Osteria E Enoteca brings from 11am to 3pm a unique mediterranean wining at Cucina. and dining experience with Italian Al Fresco amidst Starts from IDRthe 599,000++ finest decadent Italian cuisine.

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Complimentary for kids

Opening Hours: under 12 years old Dinner:• 6pmFree access to the pool – 11pm Daily live band entertainment

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

Cheers to Nine Years The St. Regis Bali Resort, Bali’s finest address invites you to celebrate its ninth exquisite anniversary. Nestled on the pristine beach in the stunning enclave of Nusa Dua, this exemplary retreat offers unparalleled access to a world of exquisite living. Indulge in our Cheers to Nine Years Celebration Package curated just for you. Reserve a three-night luxurious beach escapade and be enticed by 9 exquisite privileges featuring Champagne by the beach, a celebratory dinner, Remède spa treatments, and more. Join us in celebration from 1 September – 15 December 2017. Exquisite celebrations are meant to be treasured. Explore other Cheers to Nine Years special offers, visit stregisbali.com/anniversary.

©2017 Marriott International, Inc. All Rights Reserved. Preferred Guest, SPG, St. Regis and their logos are the trademarks of Marriott International, Inc., or its affiliates. Terms and conditions apply. Black-out dates may apply. Subject to availability.

The St. Regis Bali Resort Nusa Dua Bali Indonesia t. +62 361 8478 111 stregis.com/bali

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SUNDAY BE AC H & BBQ BRUNC H Arwana is home to the perfect Sunday with your loved ones. Join us for a veritable Sunday Brunch feast and refresh in magnificent lagoon pools or the calm waters of Nusa Dua beach. Enjoy succulent barbecue and roast carving stations, freshly shucked oysters and local specialties. Relish in our inventive beverages, a ‘make your own cocktail’ bar and a liquid nitrogen ice cream station. Lounge under clear blue skies and take in the easy grooves of our live DJ and saxophone performance while younger guests will be endlessly entertained by activities including cupcake decoration and the art of balloon twisting. IDR 450,000 per person (inclusive of free flow juices, soft drinks and local beer) Beverage package available. Children aged up to 9 are complimentary. F O R R E S E R VAT I O N S , P L E A S E C A L L + 6 2 3 6 1 3 0 0 5 6 3 5 F B . R E S E R VAT I O N S @ L U X U R YC O L L E C T I O N . C O M

THE LAGUNA A LUXURY COLLECTION RESORT & SPA, NUSA DUA, BALI KAWASAN PARIWISATA NUSA DUA LOT N2 PO BOX 77, BALI 80363, INDONESIA

PUBLISHER’S NOTE

Fusion is the Future I

n terms of culinary genre, the art of fusion used to be widely interpreted as merging two different cooking cultures on one plate. However, as we learned while working on this issue of Exquisite Taste, there’s so much more to the philosophy of fusion. Beyond unique tastes, fusion cuisine also represents the journeys taken by the chefs and the inspiring elements they have come across in order to get to where they are now. Fusion connects, from one influence to another, from the creator to the dish and, of course, from the dish to your palate. As we move forward with globalisation, the continuous development of fusion cuisine also marks the era of global food.

In this cover story, we bring you an array of dining destinations in Jakarta, Bali, Singapore and Hong Kong that we think best absorb the idea of fusion, incorporating it to their creations and serving diners with dishes that evoke the right kind of emotions – or in a nutshell, something that blows your mind. We also talked to coveted chefs like Hajime Kasuga from Henshin, Maurizio Bombini from Mandapa, a Ritz-Carlton Reserve and Angelo Ciccone from Regent Singapore, A Four Seasons Hotel, about the food trend and what makes them tick in the kitchen in the Up Close & Personal pages. In addition, we bring you the hardworking F&B professionals and their inspiring stories in Behind The Scenes. Our Gourmet pages bring you other F&B elements around the region to complete your fusion dining journey, before ending the evening with some nice desserts and tipples. Speaking of which, Exquisite Dessert introduces the enticing sweets and coffee on offer at the new Hotel Indigo Bali Seminyak Beach. A glass or two of McWilliam’s wines in Exquisite Wine Pairing afterwards won’t hurt, and if you still feel like being on the move, check out happening bars and clubs in After Dinner Nightlife. Have an appetising read, and we’ll see you next time!

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

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JimBARan Living Room at AYANA Midplaza JAKARTA OPEN NOW Jakartaâ&#x20AC;&#x2122;s new meeting place, where business and social networking intertwine. Sip and savor with seamless connectivity, afternoon tea and evening sparkles - the ultimate match in the heart of Jakartaâ&#x20AC;&#x2122;s CBD.

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PUBLISHER

Lenny Marlina Tanu lenny@exquisite-media.co.id EDITOR-IN-CHIEF

Amanda O'Connor amanda@exquisite-media.co.id MANAGING EDITOR

Runi Indrani runi@exquisite-media.co.id EDITORIAL TEAM / CONTRIBUTORS

Christian Galbraith Steven Jauw Waludin Michael H.

BUSINESS DEVELOPMENT MANAGERS

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ADVERTISING ENQUIRIES BALI : (+62) 361759180, 759184 JAKARTA : (+62) 21 57939423 Hotline : (+62) 85105156622 or Email : sales@exquisite-media.co.id EDITORIAL ENQUIRIES editorial@exquisite-media.co.id DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id SUBSCRIPTIONS: info@exquisite-media.co.id

On the cover: Executive Chef Maurizio Bombini from Mandapa, a Ritz-Carlton Reserve Photo by Dendy Oktariady

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

â&#x20AC;&#x201D; JAKARTA: Le Green Office, Unit 2.15 Jalan Penjernihan II No. 10, Bendungan Hilir, Jakarta Pusat 10210, Indonesia Tel: (+62) 2157939423

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14 II

Contents

October | November 2017

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Grapevine

CALENDAR

Catch up with the latest happenings in the food and beverage scene. From new openings and new chefs, to the most buzzing happenings in the region, we have you in the loop.

A friendly reminder to make sure you don’t miss these events in the region: Sam Leong’s special session at Hotel Mulia Senayan, Jakarta; an exquisite wine dinner at The Legian, Bali; The St. Regis Bali Resort’s anniversary dinner and autumn happenings at Gardens by the Bay, Singapore.

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• 48

BEHIND THE SCENES

UP CLOSE & PERSONAL

The F&B stage is not just about the chefs; there are also hardworking people who make sure things run smoothly in the kitchen and at the dining table. Come with us and meet some of the F&B professionals behind the scenes.

If you love the kitchen game, then meet some of the most valuable players. We sit down with Hajime Kasuga from Henshin, Maurizio Bombini from Mandapa, a Ritz-Carlton Reserve and Angelo Ciccone from Regent Singapore, A Four Seasons Hotel.

16 III

Bali’s Newest Culinary Experience - Meet “The Kul-Kul” Bukit Pandawa Golf & Country Club offer you an enchanting venue where you can witness a harmony of manicured landscape and endless blue sea. Whichever event you have on your mind, big or small, our impeccable team will make it happen.

Jl. Gunung Payung No. 8, Banjar Panti Giri – Desa Kutuh, Kecamatan Kuta Selatan – Kabupaten Badung, Bali 80361 T : (+62) 361 472 5988 | (+62) 361 472 5999 | E : reservations@bukitpandawagolf.com | www.bukitpandawagolf.com

Contents

October | November 2017

â&#x20AC;˘ 60

â&#x20AC;˘ 93

Explore the most innovative restaurants in Jakarta, Bali, Singapore and Hong Kong where we talk to the inspiring chefs and discover what the art of fusion cuisine is all about.

Take a peek at the hottest restaurants in Jakarta, Bali, Singapore, Hong Kong and even Surabaya! We have Bottega Ristorante in Jakarta, the new Riviera Brunch at Cucina, Bali and Fratelli in Singapore among others.

FABULOUS FUSION

GOURMET

113

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Contents

October | November 2017

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Sweet teeth, rejoice! Hotel Indigo Bali Seminyak Beach serves as a new destination for everything sweet and decadent, in addition to the great coffee and tea selections.

Meet McWilliam's wines, a six-generation family company producing an expansive selection of outstanding wines.

EXQUISITE DESSERT

EXQUISITE WINE PAIRING

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134

EXQUISITE COCKTAILS Join our conversation with Micaela Piccolo, the Asia Pacific brand ambassador for Maison Ferrand about her role in the brand and her love of life.

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AFTER DINNER NIGHT LIFE Travel to the roaring 1920s with ATLAS, a grand lobby and bar in Singapore, and enjoy the iconic Hong Kong skyline over curated cocktails at the trendy CÉ LA VI Hong Kong.

GRAPEVINE

Rooftop Dining

Arroz con marieschos

aking full advantage of its rooftop location and the gentle breezes, Above Eleven is a stylish venue offering a sky bar, DJs and delicious PeruvianJapanese Nikkei cuisine from 4pm to 1am daily. A buzzing launch party on 1st September saw the crowds flock to discover this new happening place. The drinks flowed freely with a good choice of cocktails, wines and

other refreshing libations being passed around, while colourful and tasty canapés tempted palates around the room. The happy guests were thrilled to try the robust Nikkei flavours unusual to Bali’s gourmet scene. Chef Renzo Vacchelli, who has worked in kitchens in Peru, Germany and London, pulled out all the stops as he brought his native expertise to Above Eleven Bali for an authentic and unforgettable experience.

Renzo Vacchelli

Chef Renzo’s menu consists of traditional Peruvian classics, including a variety of cebiches (fresh raw seafood marinated in red chilli Leche De Tigre, a citrus-based Peruvian marinade), tiraditos (Peruvianstyle sashimi), and much more. For more adventurous palettes, chef recommends dishes such as marinated beef heart with Peruvian sauces and octopus tiradito, among others. (aboveeleven.com)

Two worlds, one Macallan

Introducing The Macallan Double Cask 12 Years Old — It is often said that when two worlds come together, something extraordinary is created. The Macallan, the authority of unparalleled craftsmanship and exceptional wood mastery, combines the best of two worlds to create a new take on their signature style – The Macallan Double Cask 12 Years Old, the brand new 12 Years Old single malt which joins The Macallan Sherry Oak 12 Years Old and The Macallan Fine Oak 12 Years Old to form the trilogy collection of the same age statement. Created with the perfect balance of exclusively sherry seasoned European and American oak cask maturation, The Macallan Double Cask 12 Years Old brings a distinctive character to the fore, while presenting flavours familiar to both the Sherry Oak and Fine Oak ranges. The result is a new interpretation of the signature 12 Years Old Macallan - sweet, honeyed and rounded in character with a distinctive American oak style. Reflecting a perfect harmony of flavours and natural colour,the delicate flavour of American oak – vanilla, citrus and light oak - rises in prominence as the traditional Macallan character of rich fruit, sherry and wood spice sets a familiar backdrop to the palate.This is a flavour which is guaranteed till the very last drop. —

GRAPEVINE

In Love With Food

f you love food as much as the folks at Folie, then head over to Canggu and prepare to be dazzled. This pretty restaurant and pâtisserie draws Bali’s foodies at all times of the day, whether they’re looking for a satisfying breakfast – the croque monsieur is worth the journey all by itself – some of the amazing pastries along with a tea or coffee, or lunch or dinner with a cocktail or glass of wine. The driving force behind Folie is none other than Chef Stephane Simond, who has cooked in Michelin-starred restaurants, as well as an award-winning French restaurant in Jakarta and led the kitchen of one of Bali’s five-star resorts. With this illustrious background, it’s no wonder we’re all enchanted with Folie.

Folie strawberry tart

Holding to the famed saying that life is too short to eat celery sticks, Chef Stephane celebrates fresh local produce and high quality ingredients, which combined with his fascination for Asian flavours and training in French haute cuisine, results in a wonderful marriage of cleverly created dishes that taste so good you’ll end up ordering something to take home. Among the many treats for your tummy at Folie, try the pan-seared French foie gras, the free-range pork belly, one of the vibrant salads or the homemade gnocchi with its interesting Indonesian flavours!

Pan-seared French foie gras

With both indoor and outdoor seating, plus plenty of car parking, there is no reason not to head to Folie. (foliebali.com)

GRAPEVINE

A Thai-style Night Out

ill Meyrick’s new venture, Som Chai, is a moody, sassy bar and restaurant with just a hint of naughty. Guests thinking this is just a restaurant are likely to be surprised as they walk through the door straight into the lounge and bar, which has a dark, grungy look set off by low lighting, hazy air, lush white orchids and girls dressed in sparkling Burlesque-inspired costumes sitting on swings serving as living art. The low sofas and chairs are comfortable, the drinks are potent and there are some great prices on bottles of Champagne and spirits, as well as nightly DJs. This is unapologetically hedonistic sensory exoticism, an adults-only lounge where you can while away the evening. Unsurprisingly, there is a no-kids policy.

Chaitini

At the other end of the lounge is the golden door, the portal that carries you from the bar to the restaurant; from one ambience to another, this time it’s Steam Punk Siam. This is Will’s longawaited tribute to regional, country Thai food and while the extraordinarily high ceilings, tall windows and plant-covered wall give the impression of being outdoors, it is a cool and comfortable room.

Crispy taco

The menu presents an extensive range of excellent Thai food carefully researched during Will’s many trips to Thailand and made with ingredients sourced in Indonesia. The authenticity means there are many dishes and flavours that offer an exciting culinary adventure, however the staple pad thai, gorgeous pork skewers and a whole crispy barramundi, among other choices, are sure to please most palates. (somchaiindonesia.com)

GRAPEVINE

The Carnivore’s Delight

Danny Chaney

ali’s steak lovers sighed with delight on 15th September when the eagerly awaited Boy’N’Cow opened its cotton steel door to the masses. The industrial-style warehouse building in Seminyak has a warm modern interior with classic red Barcelona banquet seating for a visually stunning combination. While it looks great, Bali’s carnivores were more interested in co-founder and culinary director Danny Chaney’s statement. “We’re not your average steakhouse. Welcome to Bali’s first ‘meat boutique’!” Boy’N’Cow uses carefully selected grain and grass-fed beef from sustainable and organic farms in Australia and the United States, and specialises in dry-ageing all its beef in its huge dry-age fridge. With standard steaks of 350g, Boy’N’Cow is, as claimed, a cut above the rest and the signature bone-in ribeye at 900g can easily feed two to three people. Diners can enjoy a more formal dinner downstairs with full view of the open kitchen, or relax in the cocktail lounge upstairs, which serves premium artisan cocktails, a selection of whiskeys and has a well-rounded wine list. (boyncow.com)

Selection of side dishes

Cuca’s Pop-up at Cassis

Bali breakfast

ali’s favourite innovative dining destination, Cuca, was back for another pop-up round in the capital city of Jakarta, at Cassis Kitchen, to be exact. Cassis Kitchen has won the hearts of food enthusiasts in Jakarta with its unique twist on contemporary European fare, and it’s also known for its Tasting Table series, where top chefs and international restaurants

are invited for a special culinary event. For this pop-up round, Cuca brought its signature dishes, house-made with western cooking techniques and the best natural products sourced from all across the archipelago. The Cuca and Cassis collaboration was held on 15th and 16th September, and diners got to savour an eclectic selection courtesy of

Kevin Cherkas

Cuca, comprising seven tasty tapas, plus two desserts. Classics like smoked butterfish and BBQ octopus made an appearance, but guests were also excited to taste Cuca’s Chef Kevin Cherkas’s latest creations, like hot potato and chilli satay. Yes, in case you’re wondering, the famed Cuca dessert, Bali Breakfast, wrapped up the evening with a sweet note. (cucaflavor.com)

Embrace Your Journey

It begins with a sip

Every bottle of wine produced at Cape Discovery begins with an intrepid journey. We search for exceptional parcels of grapes all over the world and blast-freeze immediately following harvest. Our journey starts from selected regions within Australia, France, and America to our State of the Art Winery in Northern Bali, to deliver wines with outstanding quality and value. www.capediscoverywines.com Cape Discovery

Cape.Discovery

@CapeDiscovery

GRAPEVINE

Chamber's Chef's Tasting Table

Chef 's tasting table

atrons acquainted with CHAMBER Food & Spirits will attest to its renown as a chic bespoke drinking establishment. Besides its enviable selection of artisan spirits, small batch liquors and heady cocktails, visitors can enjoy tantalising bites and heartier meals prepared by its acclaimed culinary team. Starting from the month of August, as part of CHAMBER Food & Spirits' Palate of the World program, visitors can savour its new Chef 's Tasting Table available every weekday from 12pm to 2pm.

Filipino beef steak and gulai ikan kuning

Lunch-goers can expect a tantalising feast featuring a rotating selection of international delights that is set to tickle their palates. The international selection features 29 exciting culinary creations such as African chicken – a perfectly roasted chicken served with tangy green and chilli sauce, exotic delights such as Turkish pilav ustu doner – sliced slow-roasted lamb and chicken with fluffy butter rice, classic American comfort food such as sausage-and-cheese macaroni, zesty and utterly delicious Mexican-inspired cilantro lime chicken and hearty Irish beef stew. (chamberjkt.com)

Indonesian Culinary Delights at Kila Kila

fter the success of its catering service, Akasya Catering in Jakarta has launched Kila Kila by Akasya, a semi-casual dining destination highlighting hearty and authentic Indonesian food. Guests can find the already popular restaurant in Sudirman Central Business District. Go to the seventh floor, where you’ll find the iconic wall of pinwheels, before being directed to the dining (non-smoking) or lounge (smoking)

areas to further witness traditional Indonesian elements – presented in a modern and chic way. Kila Kila also caters to private occasions with its VIP dining area, accommodating up to 20 guests, with the Jakarta skyline as backdrop. Long-time fans of the brand will be happy to know that Kila Kila serves its signature authentic Indonesian fare, such as sate wagyu Kila Kila, iga bakar sereh, udang telur asin

Asinan Betawi, gado-gado & rujak

and tahu kecap. Newer enticing options are also available, like gado - gado, asinan Betawi and tuna goreng sambal ulik. The dessert front combines modern and classic, with creative options like Marie Regal gelato and coconut jelly. Opt for interesting drinks like the Kila Kila ice tea tarik and nitro cold brew coffee, or signature cocktails like the rujak tequila. There is also a wide range of wines to be enjoyed with your meal. (kilakilajakarta.com)

GRAPEVINE

Micaela Piccolo

National Rum Day

um lovers enjoyed a scintillating evening of festivities celebrating National Rum Day on 16th August at J. Sparrow’s Bar & Grill. Honoured guests and media influencers attended the exclusive evening event with Maison Ferrand’s Asia Pacific Brand Ambassador Micaela Piccolo’s takeover of the bar. Renowned world-wide for its award-winning artisan rums, Plantation Rum is exclusively imported by PT Pantja Artha Niaga, which graciously supported the event. The evening’s festivities started at 8pm with a brilliant showcase of Micaela’s finely honed talents as a craft cocktail

bartender. Visitors were presented with four bewitching cocktails prepared from the different Plantation Rum varietals. Three of the cocktails were Micaela’s personal signature cocktails, namely the zesty Spiked Cobler made from Plantation Grand Anejo, the refreshing Bajan Sour made from Plantation Grande Reserve and last but not least the delightful Banana Old Fashioned made with Plantation St. Lucia 2003. The last of the cocktails concocted by Micaela is the Indonesia 72, a delightful potation dreamt up by J. Sparrow’s bar team utilising Plantation Dark Rum. The evening guests were effusive about the edgy and innovative cocktails. Special praise from Rum Banana old fashioned

enthusiast Rebecca Theodora, who shared her preference for the Banana Old Fashioned which celebrated the simple elegance of pairing the bodacious rum with the sweet fruitiness of bananas. In addition to savouring Micaela’s heady potations, guests enjoyed chatting with the charming and knowledgeable mixologist. Revelling in her role as Maison Ferrand’s Asia Pacific Brand Ambassador, Micaela shared the company’s diverse line-up of artisanal spirits with cocktail enthusiasts, revealing that her favourites were Plantation XO 20 th Anniversary Rum and Ferrand cognacs. (plantationrum.com)

GRAPEVINE

Abalone

An Elevated Experience

he culinary team at The Dharmawangsa Jakarta are busy sharpening their knives, honing their skills and putting their best feet forward as they prepare for the return of the eagerly awaited Super Brunch. The scintillating selection of prime gourmet delicacies will be presented on 29th October from 11.30am to 3pm and made even more delicious by the live music accompanying diners on their culinary odyssey. The food selections will be drawn from Jakarta Restaurant & The Courtyard, a

delightful, stylish and relaxing modern interpretation of Jakartaâ&#x20AC;&#x2122;s Old Town dining, as well as the gorgeous intimate rooms that make up Majapahit Lounge. With unlimited Nicolas Feuillatte Champagne enhancing this gourmet extravaganza, guests can partake of temptations from the fresh seafood bar, as well as grilled lobster, lobster Martini, honey-baked Spanish lobster, abalone steamboat, flamed cognac prawns and the crab station. On the meat front, the carving station is serving up Australian Wagyu beef and roast French goose; thereâ&#x20AC;&#x2122;s a Singapore

corner and a Japanese station, as well as 25 international AOC cheeses and much more. Those with a sweet tooth will be transported by the dessert station with its heavenly marshmallow brochette chocolate fountain, poffertjes ice cream and artisan chocolate gallery, among many other delights. Meanwhile, your kids will be entertained with fun activities, such as decorating cookies, so you have plenty of time to relax and indulge on this very special occasion that only happens twice a year. (the-dharmawangsa.com) Caviar

GRAPEVINE

Living Room in the City

n mid August, AYANA Midplaza JAKARTA beautifully transformed its hotel lobby into JimBARan Living Room, a semi-private lounge space that cleverly combines business and social networking. Guests are invited to enjoy the new venue as they would a private club in the heart of Jakarta’s lively commercial business district. Beyond seamless connectivity, JimBARan Living Room offers an inspired lunch, bespoke and imaginative afternoon tea and refined dinners. AYANA Midplaza JAKARTA’s Executive Sous Chef Johan Kusnadi incorporates modern trends and his love of local products and Indonesian flavours to create the dishes for the divine lunch

and dinner menus, like duck breast, veal loin and quinoa-laden healthy creations. Meanwhile for the personalised afternoon tea, Pastry Chef Beno Komarudin brings the traditional custom to a whole new whimsical level with intriguing selections like matcha scones and squid ink macaroons. During the evening, JimBARan Living Room makes a great afterwork sanctuary with live jazz and swing bands evoking a warm and intimate ambience, to accompany the potent cocktails and scrumptious bites. All in all, JimBARan Living Room is a great destination for a quick fix of urban rejuvenation. (ayanajakarta.com)

The Ritz-Carlton Jakarta, Mega Kuningan welcomes Chef Jan Schwittalla

egulars of The Ritz-Carlton Jakarta, Mega Kuningan will be familiar with Lobo Restaurant’s latest addition to its pool of culinary talent. A German native, Chef de Cuisine Jan Schwittalla started his culinary journey at the tender age of 19, learning classical French techniques and honing his skills in Michelin-starred kitchens in France and Germany before joining Lobo Restaurant as chef de cuisine. A pragmatic and inventive chef, Chef Jan’s focuses on quality seasonal ingredients meticulously sourced locally and internationally such as Lombok’s prized seafood and air-flown European truffles.

Jan Schwittalla

First-time diners at Lobo Restaurant are urged to try the chef ’s tasting menu, in which diners can appreciate Chef Jan’s breadth of experience in four to six dishes highlighting classical French techniques with unique innovations. One dish featured in the tasting menu is the egg onsen – a perfectly cooked onsen egg sits in the bottom of a crisp potato tower containing truffle and porcini duxelle. A perfectionist by nature, Chef Jan’s emphasis on both the aesthetics of his dishes and its taste promises to delight diners at Lobo Restaurant. (ritzcarlton.com)

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GRAPEVINE

Cocktails and Glamour

Witek Wojaczek

22 Bar at Fairmont Jakarta was recently the scene of exciting, edgy glamour and stunning cocktails as the city’s glitterati attended the Be A Bond Girl party on 24th August.

With free-flow signature cocktails crafted by award-winning guest mixologist Witek Wojaczek from The Savoy, London’s Beaufort Bar,

canapés such as fish pie tart, lamb croquette and red pepper tuille with blue cheese and hazelnut and a live singer performing iconic James Bond songs, the mood was distinctly British and very classy. The lucky best-dressed Bond Girl won a return flight to London by British Airways and a five-night stay at The Savoy, London, while other stylish ladies also won prizes. (fairmont.com)

Gyoza Bar’s Geisha Kiss

staple of Japanese street food, gyoza embodies the simple comfort fare enjoyed throughout Japan. Crisp, golden parcels of umami goodness are served with humble ginger and soy sauce dip and accompanied by ice-cold sake. At Gyoza Bar, visitors are encouraged to sample the variety of gyoza dreamt up by Executive Chef Andy Ho while pairing them with the bespoke potations handcrafted by Gyoza Bar’s talented mixologists. As part of its Geisha Kiss promotion, Gyoza Bar is offering an exciting new addition to its menu – infused sake. Masterminded by Gyoza Bar’s acclaimed mixologist Khafid, visitors to Gyoza Bar can choose from four different flavours of infused sake including: refreshing cucumber lychee sake, decadent chocolate sake, tantalising ginger spice sake and fruity strawberry sake. Following a rigorous and time-consuming blending process, the smooth and full-bodied sake is imparted with the various flavour notes, resulting in an exquisite and elegant drink. (gyozabarjakarta.com)

Geisha kiss cucumber lychee

GRAPEVINE

An Italian Idyll

Boston lobster, panzanella salad, burrata cheese

iners in Singapore looking for traditional Italian food cooked sublimely with modern inspirations can treat themselves to an exquisite meal in either airconditioned comfort, a cosy al fresco cabana or by the sparkling pool at LaBrezza, The St. Regis Singapore.

Armando Aristarco

Chef de Cuisine Armando Aristarco has recently made this delightful prospect even more inviting with his Domenica Italiana. Taking place on Saturday and Sunday lunchtimes, guests are invited to partake of a traditional Italian family feast packed with epicurean delights accompanied by a selection of fine Italian wines.

Chef Armando bases the main courses on the freshest market ingredients he can find each week, but there is always succulent seafood, hot and cold starters, gorgeous pastas and soups. A generous spread of Italian cheeses and traditional desserts close the meal. (labrezzarestaurant.com)

Le Pain Quotidien opens at Elements, Tsim Sha Tsui

ounded in Brussels in 1990 by acclaimed baker and chef Alain Coumont, Le Pain Quotidien brings its bakeryrestaurant and communal dining style to Hong Kong at Elements, Tsim Sha Tsui.

Le Pain Quotidien means The Daily Bread in French and guests are invited into the chic and stylish venue to escape the hustle and bustle of urban life and savour the simplicity of good food and good company around the wooden communal table. Open for breakfast, brunch, lunch and dinner, the menu at Le Pain Quotidien is all about simple, wholesome and sustainable food made, wherever possible, using organic ingredients. With quite a range of vegan and vegetarian options available the menu includes an array of soups, salads, signature tartines, homemade pastries and a stunning selection of artisanal bread to eat-in or enjoy at home. (lepainquotidien.com.hk)

Alain Coumont

Photo courtesy Victoria Cameron at A Spoonful of Sugar

Calendar: Jakarta + SINGAPORE

Sam Leong At Hotel Mulia Senayan, Jakarta

Sam Leong

otel Mulia Senayan, Jakarta is known for flying in esteemed Michelin chefs from around the world to grace its fineding establishments with their presence and creations, from three Michelin-starred Chef Paul Bocuse from France in 2010 and two Michelin-starred Chef Seiji Yamamoto from Tokyo in 2011, to two Michelinstarred Chef Michael White from New York in 2014 and three Michelin-starred Chef Massimo Bottura from Italy in 2016. This year the hotel invites Asia’s acclaimed Celebrity Chef Sam Leong to showcase his masterful craftsmanship of Chinese cuisine on 3rd and 4th November. With more than 30 years of culinary expertise and innovation, with experience including cooking for big names like Lee Kuan Yew, George Bush, Bill Clinton and Queen Elizabeth II of Great Britain, a session with Sam Leong is definitely not one to be missed. (hotelmulia.com)

The Season of Abundance

on’t miss the stunning Autumn Harvest display in the Flower Dome at Gardens by the Bay. Running until 29th October, the flower fields are saturated in rich hues of orange, red, gold and green.

inhabited by a fruit and vegetable giant; a lush farm plot overflows with abundant produce and blooms like heleniums, callunas, phloxes and chrysanthemums; and Cinderella’s pumpkin carriage sits pretty amidst pumpkin trees.

The traditions of the season are creatively interpreted with a variety of autumninspired displays – a bounteous land is

The mini Halloween exhibit is packed with carved and decorated pumpkins, with more than 10 varieties of special

pumpkins on display, such as the pristine white Polar Bear, the pretty striped Pump-Ke-Mon and the bizarre-looking Red Warty Thing. The Mid-Autumn Festival lanterns also provide great viewing inside the Flower Dome in a myriad of fruit and vegetable shapes. (gardensbythebay.com.sg)

Calendar: Bali

DARREN TEOH AT THE LEGIAN, BALI

Darren Teoh

he Restaurant at The Legian, Bali is back with another much-anticipated round of its Four Hands Dinner, where a highly skilled and respected chef is invited to collaborate with the hotel’s Executive Chef Luke MacLeod. This time around, Luke will work together with Darren Teoh from Dewakan restaurant in Malaysia, who has a penchant for culinary heritage and fresh local ingredients. Darren is also known for foraging for his ingredients, paying respect to the integrity of not just the ingredients, but also terroirs. Meanwhile, Luke puts his 15 years of culinary journeys around the world to use to create an inspiring, elegant menu, highlighting treasured local produce from Bali. The collaborative event will serve eight enticing courses – with optional wine pairing, for one night only, on Saturday, 21st October, so be sure to make your reservation now. (lhmhotels.com)

Luke MacLeod

Celebrate The St. Regis Bali Resort’s Ninth Anniversary

he finest address in Bali invites you to commemorate its ninth anniversary with the Cheers to Nine Years Gala Dinner, held at the resort’s Cloud Nine Terrace. Nine is the lucky number, as guests will be able to savour nine elaborate courses, carefully curated by nine superstar chefs, including

the resort’s Chef Agung Ardiawan, Chef Agung Gede and Chef Ketut Gunatika, and also, Celebrity Chef Farah Quinn. Each chef will create one course, showcasing sumptuous Asian-inspired haute cuisine. Set on the idyllic Cloud Nine Terrace, the ambience of the evening will be unrivalled, accompanied by a live-music performance

by Bonita & the Hus Band – an Indonesian folk-jazz/soul-blues band with soulful vocals. Part of the event’s proceeds will go to the Smile Train Foundation, an international children’s charity, so by making a reservation, you’ll be giving back something good too. (stregisbali.com)

The St. Regis Bali Resort's kitchen team

Meet the inspiring and hardworking people behind the food and beverage scene who support the chefs and make sure the kitchen business runs smoothly. This time we get to know Rafael Marcos Soedarjo from Cloud Lounge & Dining, Geert Vermeulen from Maya Resorts, Stefan Zijta from Alila Seminyak, Fion Wong from Regent Singapore, A Four Seasons Hotel and Oscar Perez from The St. Regis Singapore.

handled the construction side of a project. MRA then wanted to focus on growing its F&B division so they decided to expand my role. My responsibilities have evolved into also managing the pre-operational aspects of our new outlets and exploring the opportunities to expand in Indonesia. : What’s the toughest part of your job? R: People are the most valuable asset in the business, so the toughest part would be finding the right people who can complement each other as a team to achieve a common vision. : And what makes you smile at work? R: Receiving positive customer feedback on overall dining experiences for all of our F&B outlets and seeing the outlets you helped create become major contributors to the bottom line of MRA Group.

Rafael Marcos Soedarjo Food & Beverage Business Development Manager at Cloud Lounge & Dining

: Describe your typical day in a sentence. Rafael: Very dynamic and involving an on-site construction meeting or conference call to pitch a franchise, or I could be in my office writing a feasibility study or scouting for prospective candidates to join my operational team. : So how did you come to be Business Development Manager for Cloud Lounge & Dining and other outlets in MRA’s F&B division? R: I was project manager for MRA’s new F&B outlets, and only

: What motivates you? R: Working on a new project because there will be new challenges and problems that we may not have seen before. By trying to solve these challenges we will eventually learn new things. Having a concrete goal to meet is also a great motivator for me as I’m a resultoriented person. : Would things fall apart if you weren’t around? R: No, I always brief my team and give them a heads-up on what’s coming ahead. I think it’s very important in a workplace to have some sort of continuing career-development plan for each position as this will keep the employee’s morale and motivation at a high level. : Who, in your team, deserves more recognition and why? R: I believe everyone who is involved in a project deserves equal recognition. Each one of them plays a part in the success of an outlet no matter the size of their role. : Why should people come to any of MRA’s F&B outlets to dine? R: An exceptional dining experience resolves around four things: the atmosphere, the product, the customer service and the value for money. I like to think that our outlets provide all of these key elements, which makes them worthy, enjoyable venues. : Away from work, what’s your favourite place to eat? R: Bornga and The Grill for grilled meats, Mie Alip and Soto Eling-Eling for street food, Taste Paradise for dim sum, lastly Tontoki and Nasi Campur Kenanga to satisfy my penchant for pork. : How do you unwind? R: Listening to and discovering old-school songs and hidden gems on YouTube and SoundCloud. I also enjoy binge-watching TV series, one of my favourites is The Wire, but currently I’m hooked on Narcos and Silicon Valley. : Finally, any advice for those looking to break into the industry? R: Be passionate, be hands-on and be prepared to dive into the details. The F&B industry takes a lot of hard work to make it. Concentrate on your product and customer service, not just on atmosphere. (cloudjakarta.com)

: What’s the toughest part of your job? G: Always having to achieve my work before I go home, so when I get home I feel that I have had a good, progressive day. : And what makes you smile at work? G: Good communication with the staff so that I can get to know them better. : What motivates you? G: Working with my team, listening to their stories, contributing to their lives, finding new dishes for the menus, new decorations and making sure the guests are satisfied and happy during their stay. : Would things fall apart if you weren’t around? G: Of course not, I have a great working environment here. My job is to support the staff and make things happen.

Geert Vermeulen Food & Beverage Director at Maya Resorts

: Describe your typical day in a sentence. Geert: Every day is a new day, starting with a cup of coffee and driving my motorcycle to Maya Ubud, preparing the morning briefing, working on any task that needs to be fixed, finding new creativity and making sure that the staff are learning and having a great day at work. : So how did you come to be the F&B Director at Maya Resorts? G: I had been an executive chef for a long time and wanted to take a more senior position, so when a head hunter contacted me and offered me this opportunity, I decided now was a good time to go for it.

: Who in your team deserves more recognition and why? G: We work together, every single member of our team deserves more recognition. : Why should people choose to dine at Maya Ubud? G: Maya Sari is our signature restaurant and has both indoor dining and alfresco service on the terrace from breakfast through to dinner. The sumptuous sunrise buffet is enhanced by the classic misty Balinese mornings as you look out towards the river valley. Dinner evokes a touch of casual elegance with international and local favorites from an à la carte selection. : Away from work, what’s your favorite place to eat? G: I like to discover new places to eat and there are so many to choose from here in Bali, but my absolute favourite is still to buy my own produce and to enjoy a Sunday spent cooking. : How do you unwind? G: On my days off, I spend time with my kids, travelling, discovering new things and playing sports. : Finally, any advice for those looking to break into the industry? G: Hospitality is an industry that is growing all the time and will always welcome those who want to learn and have a passion for it. (mayaresort.com)

trends and gimmicks come and go. To pick up what is to stay and develop those into our F&B program is challenging but also very exciting. : And what makes you smile at work? S: When we are really busy, and we crank out 400 guests for breakfast, all à la carte, and I see everyone in their place doing their job making it work. Seeing the piles of raw materials coming in everyday turned into delicious food is very rewarding too. : What motivates you? S: The opportunity to become a corporate chef is highly motivating. The chance to have a say in the F&B operations in all the sister hotels. The ability to travel the world and experience the world through food is amazing. : Would things fall apart if you weren’t around? S: Absolutely not, we have amazing people in the right place.

Stefan Zijta Food & Beverage Director at Alila Seminyak

: Describe your typical day in a sentence. Stefan: Hectic with juggling meetings and paperwork, new dishes, planning of events, making time for the team, while staying a bit fit by cycling and swimming. : So how did you come to be the F&B director for Alila Seminyak? S: I had been the executive chef for Alila since 2008. After several openings my focus was no longer only on the culinary part but also the front of the house. The title executive chef was no longer justified, so we turned it into F&B director. : What’s the toughest part of your job? S: Staying in line with the latest developments. Since social media,

: Who, in your team, deserves more recognition and why? S: Stewarding, they are this quiet little army that somehow always manages to deliver clean kitchens in the morning for the team to start with. Without them operations would fall apart. Not many people realise this. : Why should people come to Alila Seminyak to dine or stay? S: The undisrupted 180-degree ocean view and of course the food and the drinks. Since we opened Seasalt we have received many compliments for our food and interior design. : Away from work, what’s your favourite place to eat? S: Too many! And I haven’t even tried everything yet! : How do you unwind? S: Taking the kids somewhere for the weekend, could be anywhere. My favourite place here in Bali is Balian though. Amazing beaches and extremely relaxed vibe. : Finally, any advice for those looking to break into the industry? S: Don’t jump too fast on to the next position. Grow steadily, work hard in reputable places and build a solid foundation and deep understanding of your trade. (alilahotels.com)

: Would things fall apart if you weren’t around? F: Of course not! Our team members are all effective in what they do. : Who in your team deserves more recognition and why? F: I personally feel that the stewarding team deserves more recognition. They work behind the scenes so people rarely see them in action but they have a really big role! Working in F&B requires a lot of collaboration with various departments, so the reality is that if one arm fails, the rest can’t deliver either. : Why should people choose Regent Singapore to dine or drink? F: Asia’s Best Bar, one Michelin-star Cantonese restaurant, awardwinning Italian cuisine, newly refurbished Tea Lounge that serves a popular three-tier afternoon tea with interactive plated desserts and Dolcetto by Basilico for delicious Italian treats. The question is, why not?

Fion Wong

: Away from work, what’s your favourite place to eat? F: I only moved to Singapore a few months ago, I am still exploring! So far, my favourite dining places include Candlenut at Dempsey Hill and the popular chilli crab at Long Beach.

Food & Beverage Director at Regent Singapore, A Four Seasons Hotel

: Describe your typical day in a sentence. Fion: Chaos! But thankfully, with the team’s support, an organised kind of chaos. : So how did you come to be the F&B Director at Regent Singapore? F: Through a recommendation from a friend. Four Seasons Hotels and Resorts is known for its strong service culture and reputation across luxury hotels, so it was not difficult at all to make the decision to explore this opportunity. Singapore was also always a city that I was curious to explore – it is vibrant, so full of life and the ultimate foodie destination! : What’s the toughest part of your job? F: The stereotype has always been that women are better at multitasking than men, but with the scale of operations at Regent Singapore, I’d say that multi-tasking and trying to work with all the moving parts of the business can really get tough. : And what makes you smile at work? F: Cocktail or food tastings in the outlets! No … Four Seasons is renowned for its service and we are in the business of people, so … what is service without a smile? : What motivates you? F: I ask myself the same thing sometimes! It’s not easy being in F&B. Whichever role you may be in, it is a fast-paced and everchanging environment. You’re also working and interacting with so many different individuals and situations beyond your control. I’d say that the challenge is what excites me and keeps me going.

: How do you unwind? F: Watching videos of my nieces. My family is in Hong Kong, so they are always sending me video updates, which really makes me smile and puts me in a very relaxed mood. And, of course, a nice glass of wine always helps! : Finally, any advice for those looking to break into the industry? F: Don’t be scared, just do it. (regenthotels.com)

: So how did you come to be the position at The St. Regis Singapore? O: I graduated in Denmark and did my apprenticeship with The Golden Fortune, an award-winning seafood restaurant in Copenhagen, where I worked under world-respected and celebrated top chefs, including Lars Kyllesbech and Klaus Christensen. My culinary career included Restaurant Leonore Christine in Nyhavn and Michelin-starred Restaurant Nouvelle in Denmark. Then I ventured into Asia, where I was part of the opening team of the first W Retreat & Spa, Maldives, famous for its exuberant luxury and the indulgent gastronomic experiences, and later Director of Culinary for The Laguna Resort Bali, A Luxury Collection hotel, as well as the unrivalled The St. Regis Bali, where I led the culinary team to multiple accolades, including top restaurant awards, and won the Best Chef recognition.

Oscar Perez Food & Beverage Executive Assistant Manager at The St. Regis Singapore

: Describe your typical day in a sentence. Oscar: No two days are the same! Every day is packed with surprises and excitement given the ever-changing nature of the hospitality industry. Apart from meetings, strategic planning and such like, I take time to walk around the property to communicate with guests and my team members to ensure everything is running smoothly and standards are upheld to the highest level.

: Whatâ&#x20AC;&#x2122;s the toughest part of your job? O: Ensuring that we wow guests constantly. The St. Regis brand has always been synonymous with exemplary service standards and unparalleled offerings, thus it is important that that we deliver beyond their expectations every time. : And what makes you smile at work? O: Seeing guests that are pleased with their experience at the property and a happy working team. : What motivates you? O: A constant need and desire for change. Since my days as a chef, I have always sought disruptors and trendsetting ideas to propel our F&B landscape to the next level. : Would things fall apart if you werenâ&#x20AC;&#x2122;t around? O: I am fully confident that our operations are well structured. We also have a good succession plan in place. : Who in your team deserves more recognition and why? O: I always believe in the combined efforts of a team, not just one person. : Why should people choose to dine at The St. Regis Singapore? O: Besides our premium offerings, the holistic experience of hospitable service and guest recognition is what sets us apart from our competitors. : Away from work, whatâ&#x20AC;&#x2122;s your favourite place to eat? O: I enjoy cooking at home and dishing up a feast for family and friends. Cooking is my ultimate passion; I find pleasure in seeing the enjoyment of a hearty meal that I have prepared. When dining out, I go for local fare. Singapore has an amazing selection of traditional and authentic gastronomy. : How do you unwind? O: Being with nature, and travelling around the globe in search of new tastes and ideas. : Finally, any advice for those looking to break into the industry? O: Commitment is a pre-requisite and a most important one as well. (stregis.com)

up close & Personal

• Executive Chef •

Maurizio Bombini

Maurizio developed an unrivalled passion for the culinary world after spending most of his lifetime in the kitchen. From his parents’ restaurant in Italy, to impressive dining destinations in Monte Carlo and China, before making the move to Indonesia, where he made a name for himself at Bulgari Hotels & Resorts Bali. Now he’s taking Mandapa, a Ritz-Carlton Reserve in Ubud, Bali, under his wing where he applies his respect for traditional recipes and modern techniques. – By Runi Indrani

Black cod, roasted onion, hazelnut, smoked mushroom consomm

: How did you first develop a passion for the culinary industry? Maurizio: My parents used to run a restaurant, my father was a chef and my mother was a restaurant manager. I was born into the industry, it’s a big part of my life. A week after I was born, my mother put me in a stroller and went back to the restaurant. I used to spend all my day in the restaurant, helping my father in the kitchen. When I was about 8 years old, I used to go shopping with my father to the

market for the restaurant. He would teach me which products to pick. When I was about 12 years old, I started to look at my father as a role model, someone I aspired to be. Passion for food is in our blood, since I was a kid my parents taught me to eat well. I was practically born into the industry, the kitchen for me was my home, my playground, my family and my friends. So every time I go to work now, it feels like going to my family.

: Where do you draw inspiration to create your dishes? M: It changes over time. For the first two years when I was in Bulgari, I was more modern, by trying to give a modern, fancy touch. Then I realised that tradition is important in the kitchen, so I started sticking to the basics of traditional cuisine, but still giving a modern touch. Inspiration usually comes from my past, I’m from southern Italy, so I get inspired a lot by the southern Italian bay cuisine. The last few years since I’ve

: Can you share the most memorable moments in your career? M: First was when I was in my father’s restaurant, because it was my first step in the culinary world. Second was when I was in Monte Carlo, because I learned a lot about French cuisine, the basics, the discipline and the different kinds of techniques. The third moment was when I came to Bali. My stint at Bulgari was the first time in my career when I had the freedom to express myself in the kitchen.

been in Mandapa, I've also got to experience Asian cuisine a lot. I started to get involved in creating the Indonesian menu in Sawah restaurant, and I really enjoyed it because it was totally different for me. : Can you describe your cooking style? M: I take inspiration from basic recipes – an authentic touch is still mandatory for me – and change the methods, but the real flavours still have to be there. I don’t like to mix too many ingredients, I usually stick

Maurizio Bombini

to four to five ingredients. I’m traditional, but presentation-wise I always try to do something modern. When guests comment that they can taste each ingredient on the plate, that’s what’s important for me. No need to put raspberries just to give colour, you know? If the colour is dark, it’s dark. What’s important is that the dish tastes good. Things on the plate need to have a connection to one another, otherwise it doesn’t make any sense.

: Do you still have future goals in your career that you would like to achieve? M: I never thought about it too much, I didn’t think about wanting to be the executive chef at a five-star hotel, or wanting this or that. For me the most important thing is my passion. As long as I can do what I love, I’m happy to go anywhere. That’s what I’m doing now, I’m happy here because I can follow my passion. : What was the most challenging moment in your career? M: The first time when I moved to Asia, I worked in China and it was a big challenge. The communication was very hard, and the way people there see Italian cuisine – it was totally different from what I was used to do. (mandapareserve.com)

Tuna crudo

Burrata Tortelli Ingredients Pasta dough • 200g hard flour • 25g semolina • 200g egg yolk Broccoli cream • 500g broccoli • 20g onion • 1 garlic • 100ml broccoli stock • 1 tin anchovies Lemon confit • 2 lemons • lemon juice • sugar Caciocavallo cream • 100g Caciocavallo cheese • 25g cooking cream Burrata filling • 230g burrata cheese • 20g parmesan cheese • salt and pepper

Marinated anchovy • 500g anchovy • 1 garlic clove • 2 lemons • parsley • 2tbsp white wine vinegar • 20g Taggiasca olives Method Tortelli 1. Start with the pasta dough by mixing all the ingredients slowly. Rest the dough for one hour. 2. Once rested, run the dough through a pasta roller on progressively thinner settings until you have a sheet of paperthin pasta. 3. Cut the sheet into rounds using a round cutter, spacing the rounds as close together as possible. 4. Place one teaspoon of filling in the middle of each round of pasta. Brush with water along the edge of the round to moisten. 5. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on a well-floured baking sheet and cover.

Caciocavallo Cream 1. Melt the caciocavallo cheese with the cooking cream in a bain marie for a few minutes and set aside Broccoli cream 1. Cut the broccoli into small tips. Blanche it. 2. Sauté the onion with garlic and anchovy until caramelised. Add the blanched broccoli with some stock and leave to cool. 3. Blend everything smoothly. Add salt and pepper and olive oil to taste. Marinated Anchovy 1. Clean, wash and debone the fish. 2. Blend all the ingredients and marinate the anchovy for five to six hours (depending on size). Lemon Confit 1. Cut one lemon into wedges (take out the pulp and keep only the zest). 2. Squeeze the other lemon, sauté the zest in a pan with olive oil; add salt and sugar, lemon juice, and cook slowly until it is confit. Plating & presentation 1. Boil water and add some salt. Cook the tortelli in the salty boiling water. 2. Place on top of the broccoli cream, brushed in a circle on a plate. 3. Garnish with lemon comfit, broccoli and micro herbs.

up close & Personal

• Head Chef •

Hajime Kasuga

As the third generation of Japanese descendants in Peru, Hajime Kasuga has a strong passion for Nikkei cuisine, a fusion of Japanese and Peruvian flavours. In 2005, he opened his first restaurant Hanzo, and now he’s here in Indonesia to further introduce Nikkei cuisine to discerning diners at the newly launched and stunning Henshin restaurant on the top floors of The Westin Jakarta. – By Amanda O'Connor and Runi Indrani

Anticucho

: How did you first learn to cook? Hajime: In northern Peru, there was a new school from Switzerland where we could learn and work in a hotel. I thought this was interesting and I travelled there to study – it was very tough. It was a hotel university and we had to work to look after all the students. We had to cook for all of us, we did the housekeeping for all of us, but the toughest work was in the kitchen. I loved it. If you were in housekeeping or reception, you received feedback some time later, but in the kitchen, you receive immediate feedback,

especially if the food is not good. Every week, it was the same food, but I liked it when people commented on my cooking. : Where did your culinary journey take you? H: I worked my very first job in a traditional Peruvian restaurant in Lima. I lived in Japan for a while when I was still single in 1995 so I could study. It was hard, I felt like I was very junior, you know? The work ethic there is very strong, it feels like they only think about work.

: Do you enjoy Jakarta so far? H: I enjoy it very much. The people are kind. My wife and child are with me, so it’s important to me that we all feel comfortable and welcome. We are all happy here. : How would you explain about Nikkei cuisine to those who are not familiar with it? H: Nikkei is a combination of Japanese and Peruvian, but Peruvian food is different from Nikkei. Peruvian food is very spicy and has a lot of chillies and flavours. While

Classic ceviche

in Nikkei cuisine, we look for balance in the ingredients and specifically for umami. I learned in Japan from the renowned Yoshihiro Murata and he taught me that the first taste should be gentle flavours, while the second flavour should always be umami. I saw how much people enjoyed this and have followed this in my own cooking.

Hajime Kasuga

flavours. We can find fish of very good quality here, which is important to make ceviche. We always use fresh fish, not frozen. Some varieties, like the barramundi I source from Lombok, are really good quality. I marinade it and make ceviche from it. I think the combination of fresh spicy, sweet and sour flavours in Nikkei food will easily make it a favourite for : How do you think the discerning diners Indonesian palates. in Indonesia will respond to the arrival of Nikkei cuisine in the country? : What’s your secret in creating H: Actually Indonesia has many similarities delectable dishes? with Peru, in terms of the climate, the H: The ingredients are great, but I also have ingredients produced and the favoured a great team that has been working with

me since 2005 in my restaurant. They’re the creative guys, not me. We work together to decide what’s good or not. : What should the guests try when they visit Henshin? H: Everything! [laughs] From the ceviche section, we have the Nikkei Ceviche as the signature dish. Meanwhile, from the sushi selection, I think the Nikkei Bomb will be interesting. It’s a special sushi with unagi, foie gras and truffle in one roll. We also have a really delicious duck carpaccio. (westinjakarta.com)

Salmon A La Brasa

INGREDIENTS: Main: • 200g fresh Norwegian salmon trout • 50g shiro miso paste • 10ml mirin • 10g sugar Sides: • 20g quinoa • Honeydew melon, cut into squares • Watermelon, cut into squares Decor ation: • Basil • Bird’s eye chillies

METHOD: 1.

Marinate salmon, without the skin, in miso paste with sugar and mirin for one day. 2. On the day of preparation, deep fry the salmon skin in hot oil. In another pan, put a little bit of oil and sear the salmon for three minutes on each side. 3. Wash, dry and deep fry the quinoa. Once done, put aside. 4. Bake the salmon at 180C for five to eight minutes. 5. Arrange the fried quinoa in the middle of the plate and put the salmon and fried salmon skin on top. Place the squares of honeydew and watermelon decorated with basil and bird’s eye chillies on the side of the plate.

up close & Personal

• Executive Chef •

Angelo Ciccone

Enthralled with cooking from a very young age and fascinated by his mother’s skills in the kitchen, Angelo Ciccone started working in a seafood restaurant every day after school at the tender age of 13 so he could understand the secrets of the culinary world. He enrolled in hospitality school aged 14 and is now executive chef at Regent Singapore, A Four Seasons Hotel, where he remains hands on and delights in heading all the hotel’s culinary operations. – By Amanda O'Connor

Italian meat platter for two

: You started working in kitchens very young, can you imagine being anything other than a chef? Angelo: At a young age, I was fascinated by top singers (like Freddy Mercury) who were able to make thousands of people at a concert scream for them, so I was always fantasising about being a singer. In fact, when I was 9 years old, I sang in the local church! As I grew older, I realised my passion for food was my life. Also, apparently my off-key voice didn’t help my singing career!

: You have said that Locorotondo, your home town in southeast Italy, is all about fresh seafood and good quality wine. What would your comment on Singapore be? A: I think that Singapore is a paradise for foodies. You can taste some of the best cuisines from all over the world on this beautiful island. Some amazing chefs are based here as well so there are plenty of opportunities to experience specialties from places such as Japan, Peru, Europe, India, Korea, and so on, with very high levels of quality and authenticity.

: You’ve worked in pastry, Italian restaurants and much more in between, do you have a favourite part of the culinary world? A: Italians by blood are passionate about the art of pastry and intrigued by rare spices. My favourite part of the culinary world is that it is always evolving and getting better. In the last 20 years, we went from Mamma-style Italian food to classic English roast and potatoes. Thereafter, we moved into refined French nouvelle cuisine, then organic superfoods,

molecular cuisine, farm-to-table concepts, and now “Instagrammable food”. It’s always changing. The rediscovery and creative freedom always keeps me inspired and sharp. : What is it you most enjoy about cooking? A: Finding the right balance presenting modern-day guests with food in a new way, but keeping the flavours authentic. I believe we must always respect the food and the ingredients themselves; source the best produce, cook it in the right way, and you are already set for success. I like to push myself and my team to come up with the “next thing”, not following, but instead trying to set new trends. : Tell us what you find most interesting about setting up a wine dinner. A: Wine dinners are some of the greatest events that happen in a restaurant. We get to connect with the winemaker to understand their story and product, learn more about the wines through the experiences of the sommelier, and learn about the chef and their creative process to create food that matches the wine. And you need a good PR/marketing plan to execute for publicity. There is always great synergy from different individuals when organising a wine dinner. That’s what makes it so exciting! : At Regent Singapore you’re overseeing very different cuisines served in renowned restaurants. What sort of challenges do you come up against with, for example, being hands on with a team of chefs preparing primarily Italian food, another team preparing award-winning Chinese food and another handling the Tea Lounge? A: That’s the exquisiteness of my job; having to collaborate with international teams from different backgrounds and experiences,

Roasted pigeon in parchment paper with roast-baked seasonal vegetables

in different concept restaurants and banqueting. It is always important to have an encouraging outlook, an open mind, but more than ever, the need to focus on four letters: BEST! Everything that we do has to be the best. We don’t get out of the bed in the morning just to be mediocre.

I love Singapore as she has a great mix of talented people working together.

: Your hobbies are very different from each other - golf, football and chess! Why these three? A: I have loved football since I was a baby! I always played and scored many goals and am a huge supporter of the Italian football team : As an executive chef, do you still Juventus. I started golfing in the last 10 years manage to find time to cook? and love the game as you are really competing A: Yes, of course I do. Nowadays as an with yourself. As for chess, it’s my favourite executive chef, I need to focus on finance, table game. I think you can really see how marketing, human resources and creating menus, while inspiring and leading a big group somebody’s brain works when you play chess, of cooks into developing their careers. But first and I’m very competitive, I like to win. of all, I’m still a chef and food is my life. : Other than your own restaurants in the hotel, where do you like to eat? : What was it that drew you to Asia as A: I love dim sum and always try new opposed to returning to Europe? A: I think in the next 30-50 years, Asia will Chinese restaurants that are famous for dim sum. Also, I must have authentic Japanese be the “happening place” to be at! Cities food at least once a week! Usually I will be like Singapore, Hong Kong and other capitals in Asia will be where new trends for out trying new restaurants in the city. the rest of the world come up. Particularly, (regenthotels.com)

Seafood Risot to

Ingredients • • • • • • • • • • • • • • • •

250g carnaroli rice 1,200ml fish stock* 20g spring onions 80ml Prosecco 70g extra virgin olive oil 400g lobster 150g asparagus 16g queen scallops 160g tiger prawns 2g fennel seed powder 3g lemon zest 5g dill 10g chives 10g parsley 5g squid ink Salt and pepper to taste

Fish Stock Ingredients • 150g sea bass bones • 300g lobster shell • 200g prawn shells

• • • • • • •

50g fennel 40g celery 140g ripe tomatoes 50g carrots 50g onions 20g garlic 2,400ml water

Method: Fish Stock 1. Chop all vegetables and place in pan with rest of ingredients. 2. Boil until water has reduced by half. 3. Strain liquid and set aside for use when cooking risotto. Method: 1. Put olive oil and onions in a pan, add rice and toast for 2 minutes. 2. Add half Prosecco and allow evaporate. 3. Once evaporated, add stock one ladle at a time and cook for about 12 minutes.

4. Add thinly pre-sliced asparagus to risotto. 5. Cut all seafood into cubes. 6. In another pan, sauté seafood with garlic. Add remaining Prosecco, lemon zest and pinch of fennel seed powder. Set aside. 7. When risotto is almost ready, add seafood and cook for another 3 minutes. 8. Remove pot from heat, add fresh herbs, remaining extra virgin olive oil, salt and pepper to taste. ServeS 4. Chef’s Tips • Using lobster bisque instead of the stock can enhance the seafood flavour. • A dry Pinot Grigio pairs well with this dish. • Adding a pinch of saffron gives a new dimension to this great recipe. • Leftover rice can be made into arancini – just shape rice into balls, add breadcrumbs and deep-fry. 59

Delve into the world of fusion cuisine as we take a look at how it all started and where it is now. Check out our list of great restaurants in Jakarta, Bali, Singapore and Hong Kong where you can find innovative and creative dishes that best represent this genre. Last but not least, meet some of the best chefs in the region as they elaborate on what makes a dish fusion, and see how they incorporate the philosophy into their dishes.

Fabulous Fusion

Fusion Gastronomy The age of experimentation and the evolution of the global diner.

he term Fusion Gastronomy can be something of a misnomer especially when it’s used by restaurants who just slap a few ingredients together, add a price premium and market their offerings as trendy fusion dining. Fusion Gastronomy is a relatively modern term and used properly it describes the thoughtful combination of often widely differing ethnic or regional ingredients, styles, or techniques to craft new interpretations or even invent wholly new dishes. The birth of contemporary fusion cuisine is widely attributed to Austrian chef Wolfgang Puck who, after serving time in some of France’s most famous kitchens, including Maxim’s in Paris, the Hotel de Paris in Monaco and the three Michelin-starred L'Oustau de Baumanière in Provence, Sprout and nut salad from Wolfgang Puck's experimental kitchen, Rouge, CA

INTRO

Wolfgang Puck

©wolfgangpuck.com

Spago Istanbul, Spicy Tuna Tartare in Sesame Cones

packed his bags and headed first to La Tour in Indianapolis in 1972 and then on to Los Angeles in 1975, where much to the delight of the local businesses and Hollywood elite he helmed and later became part owner of the famous Ma Maison Restaurant. Puck rapidly developed an unrivalled passion and belief in the global potential for California cuisine, a state that was a melting pot of migrant and American cultures as well as a renowned centre of free expression and creativity. His first restaurant in what would become a world-wide culinary empire was Spago, followed in 1983 by Chinois on Main in Santa Monica. Chinois was without doubt the result and continuing focal point of Puck’s early culinary experimentation and offered diners a fresh and imaginative mix of Asian, French and Californian-based tastes and presentation. Boosted by his reputation, dynamic personality and the popularity he gained at Ma Maison, the expressive menu laid the groundwork for the explosion of fusion dining, first in America and then throughout the world. Developing this concept further by drawing upon the multi-ethnic environment and available produce, his third restaurant,

Postrio, opened in the Prescott Hotel, San Francisco in 1989. Postrio was an instant success with its myriad of fusion dishes drawing critical acclaim and garnering substantial local and national interest. The 1980s was a decade perhaps unlike any other. In the East the Asian Tiger was awakening, whilst in the West it was a time of both anger and enlightenment. Both in Europe and the USA the arrival of Asian migrants had gathered pace. Indians, Pakistanis, Koreans and Vietnamese, for example, brought with them not only their cultural diversity but a rich culinary heritage, a blend further enhanced by African, South American and Middle Eastern migrants in subsequent years. But this was far from one-way traffic and in reverse the bustling hubs of Asia were seeing international chefs and luxury brands aplenty driven by the economic boom; add to this a splurge in mass travel and vastly improved food transportation networks and the pieces for the culinary explosion we are currently basking in were all firmly in place. By the time Puck relocated Spago to Beverly Hills in 1997 the F-word had well and truly spread and the concept of melding multiple tastes, techniques, cultures and ingredients

was widespread. Chefs the world over were pushing boundaries and developing the segment beyond recognition – the Age of Experimentation was well underway and with it a new type of gastronome, the global diner had been born, a diner not restrained by convention, but one open to new dining experiences and tastes without restriction. With the explosion of social media, the global diner is exposed to the finest, the quirkiest and the most elegant dishes, photographed, uploaded and discussed on blogs, boards and social media by friends and strangers alike. This in turn influences expectation and can propel the lowliest street seller to internet stardom or in reverse damage the reputation of even the best chefs. Unquestionably we have entered a new age of gastronomic experimentation and seemingly constant culinary innovation where chefs are not only concerned with taste and presentation but how it is photographed and displayed in real time to potential guests, the world at large and of course their peers. In this edition we explore some of the region’s most enticing fusion dishes and restaurants on our own global journey.

Fabulous Fusion

JAKARTA

Pulpo

Henshin at The Westin Jakarta

ne of the hottest dining destinations in Jakarta, Henshin features exotic Japanese-Peruvian delights crafted by acclaimed Peruvian-native Chef Hajime Kusuga. Since opening its doors in late July this year, Henshin has claimed its spot as one of the most popular rooftop bar-restaurants. With dazzling views from the highest dining destination in Jakarta, modernistic ultra-luxurious interiors and epicurean culinary creations, it’s easy to see why Henshin is popular amongst Jakarta’s socialites and luminaries. Access to Henshin is available via a highspeed private lift in The Westin Jakarta’s

lobby. Visitors to Henshin are greeted by an artistic wall of transparent sake containers which reflects the colourful strobe lights of the lounge choreographed to the uber cool house music. A full-service bar occupies the main lounge area, where guests are encouraged to pull up a bar stool and have a chat with Henshin’s friendly mixologists who are always eager to introduce their latest concoctions. Guests who are keen to check out the city’s picturesque skyline can enjoy their exotic libations at the al fresco area, which comes with an outdoor bar. While enjoying the heady potations, guests are encouraged to order the signature Japanese-Peruvian ceviches and tiraditos –

delightful one-bite flavour bombs which are perfect for sharing. Henshin’s second floor features a modernistic open-kitchen concept, designed to encourage diners to have a chat with Henshin’s talented chefs to learn more about Nikkei cuisine. Guests can watch Henshin’s skilled chefs slice slabs of marbled airflown tuna, sear fresh slivers of octopus and whip up a batch of tantalising housemade indonikkei sambal. The Lomito roll is a must-try menu item, a scrumptious creation featuring beef tenderloin, onion tempura, red pepper, asparagus and chimichurri. (henshinjakarta.com)

Fabulous Fusion

JAKARTA

Shiitake croquette

AB Steak by Chef Akira Back

ccupying MD Place’s mezzanine level, AB Steak by Chef Akira Back’s interiors speak of casual elegance with luxurious understated furnishings and tastefully curated pieces. Warm ambient lighting, dramatic fire installations and vibrant handcrafted artworks offset the dimmed interiors. The main dining floor consists of plush stretch sofas, handsome dining chairs and table sets complete with communal stainless steel grill reminiscent of Korean BBQ restaurants. First-time visitors to AB Steak by Chef Akira Back will be well served in inspecting the heart of the steakhouse – a full-length glass display of house-aged

meats. Meticulously sourced from boutique suppliers, the restaurant’s premium cuts feature a rotating seasonal selection of 45day house-aged beef, whisky-aged Wagyu cuts amongst many other selections. For entrees, visitors are urged to sample the steak tartare. Served on a char grilled marrow bone, the delectable umami bone marrow is matched beautifully with the fresh wagyu tartare. An all-time favourite at AB Steak by Chef Akira Back is the shiitake croquette – fluffy crisp croquette balls featuring sautéed shiitake mushrooms, potato puree and truffle oil accompanied by delicious potato foam, topped with marinated raw sweet shrimps and uni,

finished off with Korean Keijiang sauce. For mains, the 45-day house-aged porterhouse comes highly recommended. Exquisitely marbled, the steak is grilled to tender perfection with aromatic apple wood chips. Connoisseurs of dry-aged beef will be well served in considering longer age options from 90 to 120 days as well as Jakarta's first dry-aged Hokkaido snow beef to be launched in October. Diners have the choice of enjoying their ultra-premium steak as it is or with five types of seasoned salt (truffle, Himalayan, garlic, yuzu and yuja) and five kinds of sauces (sesame oil with sea salt and black pepper, ssamjang, bulgogi, soy and grated wasabi and chimichurri). (absteakjakarta.com)

Fabulous Fusion

JAKARTA

Lobster mutiara

Lobo Restaurant at The Ritz-Carlton Jakarta, Mega Kuningan

irst-time visitors to The Ritz-Carlton Jakarta, Mega Kuningan's Lobo Restaurant will be struck by the grand elegance of the space the restaurant occupies. The main dining space of Lobo Restaurant features lofted ceilings, meticulously patterned carpeted floors and banks of plush armchairs straddling beautifully crafted dining tables. Overhead, the ceilings are decorated with ambient strip lighting and stunning chandeliers. For those looking for an intimate dining experience, private dining rooms are available for bookings, perfect for small gatherings and celebrations. Lobo Restaurant’s cushy lounge area is a favourite amongst early guests and high-tea lovers, where they can enjoy Illy espressos accompanied by sweet delights such as kue lapis and macarons. In the more formal fine-dining area, diners can tuck into contemporary European culinary creations courtesy of virtuoso Chef de Cuisine Jan Schwittalla. A veteran of Michelin-starred restaurants with a wealth of experience from kitchens across France and Germany,

Chef Jan was trained in classical French techniques. Chef Jan focuses on quality local produce such as Lombok lobster while flying in meticulously sourced ingredients such as caviar and truffles. Showcasing the breadth of his experience, Chef Jan’s take on modern French fusion cuisine is apparent in his creations such as onsen egg, a marriage of the classic Japanese dish and French

ingredients such as truffle and porcini mushrooms. A highlight of Lobo Restaurant is the Lobster Mutiara – a decadent FrenchIndonesian fusion dish featuring the prized Lombok lobster’s succulent flesh, curried cauliflower à la crème, coconut jelly and broccoli florets. (ritzcarlton.com)

Fabulous Fusion

JAKARTA

Wilshire

Chicken & avocado tostado salad

Balinese risotto

nspired by her time in Southern California, home to a vibrant food scene driven by years of migrants from around the globe introducing their own cuisines and adaptations to America, typified by restaurants along Wilshire Boulevard in Los Angeles, Executive Chef Dolly Chia has brought the Wilshire experience to Jakarta.

Chef Dollyâ&#x20AC;&#x2122;s dishes at Wilshire restaurant and bar are well-balanced and mouth-watering.

Balinese spices in the rice, to the minced chicken satay and spicy sambal matah.

From kimchi steak burgers to crispy pork belly tacos, grilled cauliflower with Balinese sambal matah to sticky toffee date pudding, the flavours of divergent cultures have been brought together.

Another flavourful dish is Bananas Foster, inspired by Indonesia's stewed banana kolak, this dessert takes on a Caribbean feel with the bananas sautĂŠed in rum and caramel, then topped with vanilla ice cream.

Combining premium ingredients with cooking styles from many different cultures and backed by her Cordon Bleu training and years working in Michelin-starred restaurants,

One popular dish is the Balinese risotto with satay lilit. The nutty, moist risotto rice, a staple of Italy, has been married with flavours typically found in Bali, from the

Wilshire has an extensive drinks menu and suave, eclectic decor that is popular with Jakartaâ&#x20AC;&#x2122;s gourmands. (wilshire.asia)

Fabulous Fusion

JAKARTA

Rasa Restaurant at AYANA Midplaza JAKARTA

asa Restaurant in AYANA Midplaza JAKARTA offers casual and stylish dining, blending European and Asian influences for some creative dishes. The open kitchen and live cooking stations mean that guests can watch whatâ&#x20AC;&#x2122;s happening as they dine in the elegant venue

Salmon pindang

with its rich hardwoods, gleaming silver and soothing stone finish.

the taste buds, as well as promoting popular national dishes.

Executive Sous Chef Johan Kusnadi takes full advantage of the available ingredients and the global tastes of his clientele and whips up some tasty fusion dishes to tempt

The Javanese oxtail soup with carrot, potato and tomato served with steamed rice is an Indonesian favourite and an interesting comparison to oxtail soups served in other

Fusion food interests me, because it tickles my brain to twist recipes and present dishes in a unique and different way, while still keeping the original taste.

Oxtail soup

countries around the world. The seafood laksa is also a traditional offering of this spicy, coconut milk broth packed with fresh seafood. While the Sudirman gourmet cheese and bacon burger remains a firm favourite. However, Chef Johan has the most fun with his tasty fusion dishes at Rasa Restaurant, such as the pindang salmon. This meaty northern hemisphere fish is given a traditional Indonesian treatment, being poached in a rich, spicy broth that includes

red chilli, turmeric, ginger, fish paste, galangal and tamarind juice. The salmon flavour combines well with the strong spices and the sour belimbing wuluh, tomato and Thai basil that it is served with provide an added contrast that lifts the enjoyment. Chef Johan has been passionate about cooking since he was young, learning local dishes from his mother, then being exposed to Western cuisines throughout his career. (ayanajakarta.com)

However, it was the beautiful food presentations that really inspired me to elevate Indonesian food to another level, combining the best of both worlds: bursting flavours and colours with a beautiful presentation beyond our guestsâ&#x20AC;&#x2122; imaginations. â&#x20AC;&#x201C; Executive Sous Chef Johan Kusnadi

Fabulous Fusion

JAKARTA

Wagyu beef striploin with glazed king oyster, potato velvet and brussel sprout

VIEW Restaurant & Bar at Fairmont Jakarta An integral part of VIEW Restaurant & Bar’s experience is its bespoke concoctions. Infused syrups and bitters are rigorously house-made while seasonal fruits and exotic spices are meticulously sourced from choice suppliers. Visitors would be remiss not to try the Kecombrang Sour – an exquisite blend of gin, lemon and kecombrang. For guests abstaining from alcohol, VIEW Restaurant & Bar’s handcrafted mocktails are equally delicious. Try the One Night in View, a heady potation of pomegranate, pineapple, lime, house-made syrup and fizzy soda.

verlooking the vibrant and chic Senayan district, VIEW Restaurant & Bar has been one of Jakarta’s trendiest restaurants since its opening. The suave and ultra-luxurious bar-and-restaurant located at Fairmont Jakarta comes alive come evening time, enticing guests with its unique ambience

and tastefully curated fusion menu. The restaurant’s interior is tastefully elegant, showcasing lofted ceilings, handsome stretches of traditional kunci tiles and wooden flooring, sumptuous designer chairs and tables, a scattering of artistic accoutrements and a modernistic fullservice bar.

Popular amongst diners are VIEW Restaurant & Bar’s tantalising appetisers. One of the most popular menu items is the dry-aged beef tartare, a marvellous culinary delight featuring tender tartare of premium Wagyu beef, Kenikir emulsion, Worcestershire and mustard. A must-try main in VIEW Restaurant & Bar is the Wagyu Beef Striploin. Grilled to sizzling perfection, the exquisitely marbled striploin is served with glazed king oyster, potato velvet and Brussel sprout. (fairmont.com)

Fabulous Fusion

Bali

Blue swimmer crab meat

Kayuputi at The St. Regis Bali Resort

edefining the art of fine dining in Bali, seven-time Wine Spectator Award-winning Kayuputi offers a matchless dining experience showcasing premium Asian-influenced haute cuisine and a stellar wine list set to infinite views of the glistening blue Indian Ocean.

Executive Chef Agung Gede states this menu strongly emphasizes simple cooking with complex, extraordinary flavours. The high-quality ingredients and emphasis on authentic preparation retain the intrinsic complexity of each dish, while modern presentation is Chef Agungâ&#x20AC;&#x2122;s mantra of the day.

Refreshing its impressive offerings, Kayuputi launched a new menu in September offering further innovations and a new style of Asian-influenced haute cuisine.

Integrating Asian flavours with classic Western cooking techniques, one of the East meets West highlights from the new menu, is the cold entrĂŠe kobujime tiger grouper sashimi with compressed

cucumber, wakame seaweed and sea urchin cream. Kobujime is a Japanese method of preserving fish by curing it between sheets of konbu seaweed. Utilizing this ancient Japanese method on tiger grouper reduces the liquid content of this delicate fish, enhancing its delicious umami flavours. Kayuputi always offers dining experiences that stand out and the meticulous preparation and arousing flavours found in each of the new menu items certainly maintain the customary high standards. (stregisbali.com)

Fabulous Fusion

Bali

Makase at Hotel Indigo Bali Seminyak Beach

or accommodation that represents the vibrant stories of the neighbourhood, Hotel Indigo Bali Seminyak Beach is arguably the number one place to go. The same goes for Makase, one of the hotel’s varied dining outlets that makes the most of local produce and Balinese flavours – a go-to when you want to find the neighbourhood’s colourful culinary stories. The traditional flavours at Makase, however, are enhanced

with modern knowledge and contemporary cooking techniques, focusing on health benefits and wellbeing.

cheeses – are sourced from Bali, and that’s how he incorporates the art of fusion into his dishes.

Executive Chef Mads Wolff leads the kitchen with his modern take on traditional Asian and European cuisines with the freshest local produce. Most of the ingredients in Mads’ kitchen – from fruit and vegetables to the variety of

“Most of our menu at Makase is crafted with 100 percent locally sourced ingredients in mind. Hence be it internationally recognised comfort food like our delicious burgers or pastas, or Asian fusion dishes like the fried noodle and corn dumplings,

Pork ribs

Fusion cuisine to me is when we are able to merge locally inspired cuisine with a contemporary approach but still using or incorporating the best of local ingredients. This is what Makase is all about—serving dishes inspired by Bali’s vibrant street food and daily markets, which are also influenced by a great deal of acculturation fusion from the region, however we cook it using a contemporary approach, with ingredients completely sourced from Indonesia. – Executive Chef Mads Wolff Barramundi

everything is cooked with local ingredients from the archipelago – processing the boldness of flavours that is not only accepted by local or Asian palates, but also by the broader audience in Bali,” says Mads. The variety of palate-enticing dishes at Makase makes it difficult to choose just one or two, that’s why it’s a good idea to come in a group, allowing diners to share and taste as many delicacies as possible. Mads suggests trying the extremely popular black pepper-glazed pork ribs. The ribs are sourced from pigs bred responsibly by Balinese farmers, and cooked to the perfect level of tenderness, resulting in succulent pork ribs – an international dish with a Balinese flavour. Another highlight from Mads himself is the barramundi, homage to the Jimbaran-style grilled fish – a musthave when in Bali – with a tiny twist of a Thai flavours found in the fresh shredded mango and sour sauce. A festive feast for the palate! (seminyak.hotelindigo.com)

Fabulous Fusion

Bali

Rawan tea

Starfish Bloo at W Bali – Seminyak

o say that Starfish Bloo at W Bali – Seminyak is Bali’s culinary sweetheart might be an understatement. The restaurant has established its reputation as a culinary destination, thanks to its idyllic location – in the middle of happening Seminyak, right on the picturesque Seminyak Beach, its iconic decor – lobster cage-inspired booths and turquoise pillars, and of course, its innovative menu. Starfish Bloo is where Asian flavours and Western finesse really hit it off and create a match made in gastronomic heaven. Chef de Cuisine Ash Garvey helms the restaurant and makes sure that every dish served tastes as divine as it is visually enticing. Just recently, Ash introduced to its discerning diners the Inspired Dining menu, a result of his own personal journey in Indonesia. Drawing inspiration from the rich and colourful experiences of seafood markets, rice fields, all the way to his wife’s remote village in Java, the set menu brings authentic Indonesian fare to a new, creative level. The Inspired Dining set starts with tuna with sambal ulek served in a mini black taco set amid an attention-grabbing ginger flower garnish. Diners can then take a bite

of a regular-looking croquette (served on a cheeky dish shaped like a hand), only to find the flavoursome Javanese-style braised beef with Javanese spices. The BBQ quail looks like it has never left its nest, with the rustic touch of rice husks on a wooden packaging box as the vessel. Hints of zesty Japanese and Thai flavours in the forms of yuzu and sriracha perk up the fresh crispy prawn. The salmon with crab and sweetcorn dumpling is simply divine, and there are more delicacies where they came from.

Fans of Indonesian food will be delighted to taste the rawon tea soup – inspired by the East Javanese dish of rawon – filled with melt-in-your-mouth diced beef cheek, glass noodles, herbs and – quite an interesting and brave twist – lobster. Served on an asymmetrical sphere-shaped glass bowl, the dish recreates the much-loved East Javanese delicacy into a contemporary work of art. A delicious one at that. (starfishbloorestaurant.com)

Bali

Fabulous Fusion

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

oasting an idyllic beachfront setting just steps away from the glistening white sands of Nusa Dua beach, Arwana offers guests an immersive epicurean journey in a relaxed atmosphere soothed by a gentle ocean breeze. Introducing an elevated Indonesian dining experience, this September, Arwana Restaurant unveiled its newly refreshed menu, curated to delight guests with an array of Asian, Indonesian and Western dishes made from freshly sourced premium ingredients. Refined cooking techniques are used to ensure the authentic taste of the locale is truly maintained through the innovative use of authentic Indonesian and Balinese spices. The chef â&#x20AC;&#x2122;s recommendations include Butterfish Carpaccio, with Balinese sambal matah and wasabi mayo, a refreshing and creative twist on an Italian starter with the harmonious use of Balinese and Japanese chilli; Angus tenderloin rendang made with 200+ day grain-fed Stockyard beef with spring onion potato and crispy dried dendeng beef, a classic Indonesian staple elevated through high quality beef that melts in your mouth; and Black Linguini with prawns, clams, squid, lobster bisque, fresh basil leaves and a little fresh chilli and coconut milk instead of cream for a more authentic Indonesian taste. (arwanarestaurant.com)

Angus tenderloin rendang

Carpaccio

Fabulous Fusion

Bali

Duck pie

The Restaurant at The Legian, Bali

t a glance, The Restaurant at The Legian, Bali has that laid-back, tropical poolside dining-venue feel to it. That being said, the unassuming casual vibe at The Restaurant makes discovering the brilliant menu composed by Executive Chef Luke MacLeod and his inspiring team feel like revealing a hidden treasure. Being French-trained, French cooking techniques are something that are close to Luke’s heart, however, he makes sure to incorporate local ingredients and infuse regional flavours of wherever he is in the world at the time. At The Restaurant, Luke relies on the freshest produce to whip up his amazing

dishes. “I use Australian beef and lamb, some comes from Tasmania. But the fish and seafood are definitely local, I also get fantastic duck locally and, of course, for the pork we have the local bangkal hitam [black Bali pig].” And you can be sure that Luke isn’t just sitting around waiting for the suppliers to parade the catch of the day, he actually travels around Bali to forage for the ingredients and see what he can do with them. Diners at The Restaurant can witness his journey through the map attached to the menu. Sometimes his travelling also provides an inspiration, as evident in one of his dishes, the Duck on the Beach. “I was surfing in

Keramas, and this guy walked down the beach with hundreds of ducks, I thought it was funny seeing this on the east coast. There was also a corn field right behind where I was surfing, we have green chillies and some cumin in the area, and I thought, ‘why don’t we have these on a plate?’” And that’s how the cool dish got created. Luke also combines comfort food from his hometown in Australia with some refined finesse and Asian touches in the stellar dish of duck pie. He takes a simple meat pie, substitutes the beef with duck and adds a few twists for the dish. By simple, we mean, breaking down the whole duck, cooking the breast sous vide and leaving it over night,

rendering the fat to make classic-style confit duck mix (with garlic, shallots, ginger, chilli, shitake mushrooms, sherry vinegar, sweet soy sauce and white wine, among others), using the skin to keep the breast moist, frying the skin to be put in the confit duck mix, pan-searing the foie gras, making the puff pastry and arranging everything. The result is a perfectly baked pasty dome veiling layers of duck-based delicacies inside. “I love meat pies, and I always have some whenever I’m in Australia. Since we have a few duck dishes here, I thought of making the duck pie. It has a Chinese-Hong Kong – I used to live in Hong Kong – flavour there as well. (lhm-hotels.com)

Talking about fusion cuisine, it can be a fusion of different flavours from different countries, or a fusion of techniques from different countries. It has to tell stories of where you’re from, it has to be coherent. I do a lot of dishes with French techniques and Indonesian ingredients. I call my dinner menu ‘Evolve’ because fusion is when you put two things together, shake them up and they interweave. Evolve – or merging – is when the elements slowly come together. Much like what I found: the longer I’ve been in Bali, the more Balinese my flavours have become. But if you try to make some cuisine that you saw in a magazine, or something that you just came up with, without any connection to the dish or the techniques, that’s con-fusion cooking! – Executive Chef Luke MacLeod

Salmon & oyster

Fabulous Fusion

Bali

Lunch bowl

Kilo

ilo first opened in Singapore before opening an intimate outlet in Bali in 2014, and in no time at all, the restaurant won the hearts of loyal diners with its charming atmosphere and flavourful, inventive menu. Behind the simple moniker is an endearing intention to provide guests with a homey place to bond over great food. The name Kilo came from the phonetic word of the half blue, half yellow nautical flag for K, which bears the message â&#x20AC;&#x153;I wish to communicate with youâ&#x20AC;?. With that in mind, Kilo aims to communicate and create moments over hearty dishes, soulful moments and heartwarming conversations. Building around the raw idea of a utilitarian home, the ambience at Kilo is stylish but very comfortable and cosy at the same time, something that ignites long, heartfelt talks over inspired cocktails. The food at Kilo is also a star in its own right. The kitchen team draws inspiration from a variety of cuisines all over the world and anchors the concepts to the

heritage of its owners and chefs. Initially Kilo carried mostly Japanese fare, before expanding to incorporate Italian, South American, Thai and Korean flavours in the menu. With different kinds of unique dishes, the menu at Kilo is meant to be shared. Check out some of the highlights, including the seafood ceviche with fresh tuna, salmon and octopus that will give the appetite a zesty kick, and the spicy duck and pomelo

salad with nam yam, green mango and duck skin. The beef tongue tacos with apple miso slaw, roasted jalapeĂąo and garlic butter is definitely a favourite, and the chicken bulgogi with pickled shiitakes, tempura flakes and horseradish mayo is not to be missed. There are many more of these appetising delicacies where they came from, so head to Kilo to create your own unforgettable dining moment. (kilokitchen.com)

Fabulous Fusion

Bali

Italian sashimi in olive oil marination, almond and coconut soup, Sturia Oscetra caviar

Kubu at Mandapa, a Ritz-Carlton Reserve

ubu at Mandapa, a Ritz-Carlton Reserve is hands down one of the must-visit restaurants in Bali. The moniker, which means a hut or shelter where Balinese farmers keep their harvested rice, is the inspiration behind the iconic design of nine private bamboo cocoons right by the picturesque Ayung River. While the Bali vibe is unmistakeable, Kubu serves fine Mediterranean-European cuisine, courtesy of Executive Chef Maurizio Bombini. Maurizio brings a bit of French fare and another bit of Italian cuisine to Kubu. Guests

can find French ingredients and dishes like foie gras, or traditional Italian recipes like ravioli. Other than being known for paying homage to traditional recipes, Maurizio also likes to add a modern twist, inspired by his culinary journey so far. “Fusion is when you connect two cultures, traditions and cuisines,” says Maurizio, sharing his thoughts on fusion. “In this case, I have some dishes where I mix western cuisine with Asian flavours.” Maurizio has a Hokkaido scallop dish that he’s been doing for six years, but keeps modifying over time. “I keep most of the

ingredients, but I’ve modified a bit of the method, and the most important addition is the kaffir lime sauce made from soya and kaffir lime. A bit of an Asian touch that blends perfectly well with the dish. A stellar dish that manages to bring boldness and finesse to one plate is the Italian sashimi, where you can find different kinds of fresh, raw seafood, amped a notch with lemon confit and kaffir lime and – as the final punch – served with gazpachostyle almond and coconut soup. (kubuatmandapa.com)

Fabulous Fusion

Bali

Nasi bakar

Kwee Zeen at Sofitel Bali Nusa Dua Beach Resort

he recently fully renovated Kwee Zeen restaurant has a fresh, new contemporary appearance reminiscent of a food market and offers a relaxing atmosphere for guests to indulge in the culinary offerings. The food is Pan Asian and guests can choose from eclectic buffets with a range of themes, as well as the popular Ă la carte menu.

Turning out high-quality food packed with wonderful flavours and created with interesting twists, Senior Sous Chef Hendrikus Hendra loves to come up with something new and is always looking to create memorable dishes. His creations show great respect for authentic flavours, the regionâ&#x20AC;&#x2122;s rich food heritage and the wonderful spices that the area is so renowned for.

With a restaurant full of guests from across the globe, he is always looking for ways to tempt people into trying something different. One example of this is the wonderful rendang pao. He makes modern, open Chinese pau and stuffs them with traditional dry Indonesian rendang to make something that resembles a sandwich or burger, thus attracting people who know

1 meter plate

and love rendang – voted the world’s most delicious food by CNN International – as well as people familiar with pau and those looking to grab a tasty light bite. With his nasi bakar (baked rice), he has created a fusion dish that celebrates Indonesian regions, with a hint of Thai thrown in. The sublime dish comprises a Javanese element of rice stuffed with peanuts, local anchovies and fermented

tempeh wrapped in a banana leaf and baked, accompanied by prime pork ribs marinated in a rich mix of Thai-influenced spices cooked the Indonesian way over charcoal for that evocative smoky impression. Jakarta’s asinan, pickled vegetables, make a perfect sour foil for the rich meat and earthy rice, while the spicy Balinese sambal matah gives the dish a certain kick. To ensure the very best flavours, the sambal matah is made à la minute. (sofitel.com)

Oxtail soup

My inspiration comes from creating dishes based on the food that I eat every day. Sometimes I combine local produce with imported produce to create something unique, for example using fresh spices from the local market, such as lemongrass and a lot of chilli because I like my food spicy. As a concept, to me fusion is consciously fusing things that would seem quite contradictory or have no apparent commonality, just to see if it will work. – Senior Sous Chef Hendrikus Hendra

Fabulous Fusion

Bali

dining venue that really embraces the spirit of Ubud – the organic hub of Bali, Moksa brings the farm-to-table concept to a more significant level, as the farm is actually just a few steps away from your dining table. The restaurant aims to put the spotlight on vegetarian ingredients by also offering a plant-based culinary class under the inspiring guidance of Moksa’s Executive Chef Made Runatha. Runatha uses his experience and knowledge of European and Asian cuisines and aims to make healthy food look great and taste even greater, and has managed to become Indonesia’s first certified plant-based cuisine chef.

Moksa

From the nearby permaculture garden, the kitchen team takes the fresh produce to create appetising dishes that make up the breakfast, lunch and dinner – they even have a vegan sweet selection! For breakfast, Moksa garden/kitchen proudly presents fusion brilliance like the vegan, glutenfree pancake with banana and strawberry, tempeh Benedict with sun-dried tomato crust, tempeh bacon, caramelised onion and topped with melt vegan hollandaise, and vegan tofu omelette. Meanwhile for lunch, the menu gets even more innovatively intriguing, with options including jackfruit tacos with fresh oregano and served on raw corn shells, and the Lasagne Love comprising cashew nut cheese, spinach, tomato confit and basil pesto, layered between sliced zucchini and served on a bed of herby cream sauce.

Jackfruit tacos

Lasagna Love

At Moksa, you’ll find your regular comfort meals tweaked with meticulously grown ingredients, which no doubt will bring more benefits to your health and wellbeing, and the important thing is that they taste delicious. (moksaubud.com)

Bali

Fabulous Fusion

The Puhu Restaurant & Lounge at Padma Resort Ubud

Ketut Sumerta

t takes quite a drive to reach The Puhu Restaurant & Lounge, but when you get there, it’s more than worth it. Being nestled on the top floor of Padma Resort Ubud allows The Puhu to have an elevated 180-degree view of the lush greenery surrounding the resort. The vista is to-die-for, but it’s not even the best part. Chef Ketut Sumerta travelled the world honing his skills before coming back to his hometown of Puhu village in Bali and helming the Puhu kitchen. From his culinary journey, he has brought back a variety of flavours to The Puhu menu, and every dish served is prepared meticulously, merging a classic recipe – international or

local – with contemporary artistic touches to Restaurant & Lounge’s culinary selection – not only from the appearance, but also the keep it relevant. taste. We have a wide selection of fusion dishes here, including Western, Asian and Here you can find international dishes Balinese. As a Balinese chef, I always add like Indian-flavoured grilled chicken a Balinese touch to my dishes, even in the with yellow rice and poached Norwegian fine-dining array,” says Ketut. salmon in special Chef CK oil and lemon beurre blanc, or Indonesian specialties like At The Puhu, diners can discover traditional Sumatran-style braised lamb shank with Balinese flavours prepared with a modern yellow coconut rice and cassava leaf curry technique and presented in a contemporary and Sundanese-style grilled lamb chop in way. One of the outstanding highlights is black nut sauce. Ketut’s timbungan dish, comprising braised beef cheek cooked traditionally in bamboo, “Fusion cuisine, in my opinion, is coming served with banana shoot fondant, wild up with my own idea and inspiration ginger-infused chicken liver terrine, lima without breaking the base of the cooking bean sprouts and fern shoot salad. origin itself. I’ve created a lot of fusion dishes to bring colours into The Puhu (padmaresortubud.com)

Timbungan dish

Fabulous Fusion

Bali

White snapper

Seasalt at Alila Seminyak

easalt is unlike any other, rather than choosing a regional culinary genre as its inspiration in creating its menu, the oceanfront restaurant chooses the sea and its biggest commodity – the salt – as its muse. Executive Chef Vivian Vitalis combines fresh seafood and local produce with modern contemporary cooking techniques and adds a twist of Japanese, which result in a state-of-the-art culinary presentation that tastes as delicious as it is

innovative. “To combine these elements, from the treasures of the sea that is the seafood itself to the dish on your table, we need to create not only something beautiful, but also something memorable in terms of flavour and presentation,” Vivian explained. The unique fusion of ideas and inspirations at Seasalt can be witnessed early on, as before you start your meal, you will be guided through the signature Seasalt

Seasalt ritual

White snapper with sea sides

Fusion cooking can be employed for many great reasons. It’s a technique that’s used by chefs in order to expand their culinary repertoire and afford them a dish that’s truly unique. Fusion cooking is all about one’s cultural background, looking to inject their own unique identity into their cuisine. Fusion cooking can also be employed as a means of subtly introducing new food concepts to the masses. – Executive Chef Vivian Vitalis

Ritual. A centrepiece that portrays what Seasalt is about is served, looking like a lump of sea salt encrusted with shells and surrounded by coral. Right next to it is a tray of sourdough and a little wooden mallet. Your host of the evening will use the mallet to crack the sea salt crust, unveiling a small rilette of mackerel, butter and mayonnaise, wrapped in seaweed – ready to be spread on the sourdough. While the menu of Seasalt is filled with creative seafood dishes (and a handful of non-seafood selections too), and we understand it can be hard to choose only one or two, Vivian suggests diners try Seasalt’s signature white snapper. The dish is baked in salt crust – a technique originating from Sicily, Italy – resulting in perfectly succulent and seasoned fish. The snapper comes with five Japaneseinfluenced sides – or as they say, “sea sides” – including potato katsuobushi salad, yuzu cucumber sesame salad and dashi butter lemon sauce. It’s definitely a unique melting pot of culinary creativity. (seasaltseminyak.com)

Fabulous Fusion

Singapore

Lewin Terrace

estled quietly away in Fort Canning’s lush greenery, Lewin Terrace is one of Singapore’s most impressive fusion restaurants. The old colonial building is a beautiful example of the finery of bygone years. With a classical blackand-white painted exterior and an interior that uses the spacious rooms to their full advantage, the restaurant reeks of elegance and style, a sophistication that is mirrored by the outstanding seasonal JapaneseFrench menu. Open for dinner and lunch there are impressive à la carte menus, including a vegetarian selection, as well as seasonal taster menus with optional wine-pairing and a three-course lunch. Backed by a solid selection of premium sake, spirits, cocktails, wines and a large range of excellent nonalcoholic drinks, the dining experience at Lewin Terrace, either inside or out on the open terrace, is exceptional.

enticing. Pulling together dishes with influences and the freshest ingredients from Japan and France he combines cooking techniques and plating styles to craft a complex and very sophisticated menu bursting with taste and textures.

The food crafted by Chef Matsumoto at Lewin Terrace is fusion cuisine at its most

From the Sho-Mi Autumn menu, available until the end of November, the roast

Roast venison

venison is a typical seasonal dish. Two thick perfectly cooked pieces of roast venison sit aside a scoop of blanched, seasoned red cabbage. Drizzled in a rich yet non-oily jus the meat is topped off with a mix of juniper berries and pasta shells filled with Japanese celery root cream. It is a truly scrumptious dish. (lewinterrace.com.sg)

Fabulous Fusion

Singapore

Risotto laksa

Platypus Kitchen

ounded on the philosophy that highquality gourmet dining should be affordable to everyone, Platypus Kitchen is something of a 21st century institution amongst the price-conscious Singapore dining-out set. Offering a fabulous Mediterranean menu with panAsian flavours that is influenced by the seasons and seasonal availability of fresh produce, the specialisation is in premium cast-iron grilled meats, some quite unique signature pastas inspired by the indigenous spices and herbs of Straits cuisine; lemongrass, turmeric, saffron and cilantro root among others, and its delicious and wholesome gourmet rice and risotto bowls.

Garlic aburi salmon

Located just a few minutesâ&#x20AC;&#x2122; walk from Bugis MRT station, Platypus Kitchen is a stylish and relaxed bistro-style restaurant. Seating is comfortable and thereâ&#x20AC;&#x2122;s a spacious outside area too. The in-house bar features a comprehensive selection of cocktails, wines, spirits and craft beers cleverly curated to pair perfectly with the food.

chicken platter and pan-Asian pastas, meats and seafood specialities like the gorgeous Aburi salmon chunks served with sustainable caviar, honey garlic soy, wasabi cress, toasted sesame, chives and Japanese nori, and of course the famous Platypus bowls.

The menu is a real mix, with beautiful sharing dishes like the grilled rosemary

The risotto bowls are spectacular in both taste and appearance, thick, colourful,

rich and deeply flavoursome. Try the laksa risotto, classic Italian-style risotto fused with a rich and spicy Malay laksa broth. For a Japanese-influenced bowl try the uni and caviar risotto. Made with sea urchin emulsion and served with Japanese salmon ikura, black caviar, dashi and wasabi; progressive fusion cuisine, delicious flavours and honest prices. (platypuskitchen.com)

Fabulous Fusion

Singapore

Vatos favourites, made for sharing

Vatos Urban Tacos

ue to the historical and ongoing influx of migrants, American street food is often inspired and influenced by the tastes and textures of Korean and Mexican food and at Bo-Mex’s chic Vatos Urban Tacos, these two distinct culinary traditions are brought together with maximum effect. With two branches in Singapore and four in Seoul, Vatos – Californian slang for men – was founded by a trio of Korean-Americans who wanted to recapture the familiar tastes of their youth and simultaneously offer

Seoul’s eager foodies a new and different dining experience. Kenny Parks and Sid Kim are from Southern California and Juweon Kim grew up in Texas and so naturally all three spent their youth growing up eating authentic Mexican food supplemented by a steady diet of home-made Korean food lovingly prepared by their mothers at home. Inevitably, in such an environment the three guys progressed towards KoreanMexican fusion cuisine, a direction that led them to open the first Vatos in Seoul and

the creation of signature dishes like galbi tacos, spicy chicken quesadillas and kimchi carnitas fries, voted by the readers of 10 Magazine as the Best Dish in Korea. The kimchi carnitas fries is a must-try dish, a basket of crispy fries topped with braised pork carnitas, onion, pickled gherkins and sautéed kimchi providing that additional and unusual Vatos bite. Pair it up with a drink from the outstanding selection of cocktails and beers served up from the long urban-industrial bar and ease back into the Californian groove. (vatossg.com)

Fabulous Fusion

Hong Kong

Ceviche

Uma Nota

quirky Brazilian-style boteco, Uma Nota casts a unique and delicious culinary shadow over Hong Kong’s Central district. Found on the corner of Hollywood Road and Peel Street, it’s the city’s first and only Brazilian-Japanese street food fusion restaurant. The contemporary equivalent to the 19th century Bohemian cafés, botecos are famous throughout São Paulo as casual venues where the city’s artists, thinkers and trendy hipsters meet and talk over good food and drinks. The exterior and interior design of Uma Nota pays homage to the boteco concept;

it’s a fun place, unpretentious, comfortable and extremely welcoming. As you arrive you’ll pass the fabulous fresco. A Brazilian woman, laughing, adorned with a flowery headdress, a colourful representation of exactly what the restaurant is all about.

Check out the pasteís de espinafre e queijo, Brazilian-style fried wontons with spinach, mushroom and ricotta cheese or for meat lovers, the costela de porco; succulent slowcooked ribs in zesty chili marinade served up with baby potato salad.

The menu builds upon the long history of Japanese migrants in São Paulo and sees Japanese preparation, sauces and cooking techniques meet with traditional Brazilian ingredients. No matter if you like it raw, tapas-style or skewered, the menu offers Brazilian dishes crafted to fully reflect São Paulo's subtle and not-so-subtle Japaneseinspired flavours.

The restaurant’s signature dishes include a tangy red snapper, prawn and calamari ceviche served with aji amarillo chilli and coriander paste, plus the famous and mouthwatering coxinha, a deep-fried Brazilian dumpling with chicken and okra and served with a creamy homemade chili sauce. (uma-nota.com)

Coxinha

Fabulous Fusion

Hong kong

Sweet tomato

Bo Innovation

elf-taught and something of a global gastronomic megastar, Chef Alvin Leung calls his Bo Innovation dishes X-Treme Chinese cuisine; a fusion of modern techniques with innovative yet authentic Cantonese flavours created using some of the finest local and imported ingredients available. Bo Innovation is one of only six restaurants in Hong Kong to currently hold three Michelin stars and is a magnet, not just for those who love Leung’s incredibly delicious Quail egg baskets

and beautifully presented food, but for international jet-setters and culinary celebrities alike. It’s one of the hottest places to see and be seen in around Hong Kong and although, like Chef Alvin himself, it’s definitely rock-nroll, it remains unpretentious. Located on Johnston Road, it’s not the easiest restaurant to find, but the effort is well rewarded as diners discover a small, elegant and stylish restaurant serving up a myriad of astonishingly good X-Treme Chinese dishes.

The menu is huge and awash with creativity featuring an array of meat, seafood and vegetarian options supported by an exceptional drinks menu and wine list. For lunch choose dishes from either the Tasting Menu or the Set Lunch, whilst for dinner the choices are Red or Blue menus, all available individually paired with some superb wines. Typical favourites include the delicate scallop with Shanghainese jolo (fermented red rice vinegar) sauce. Succulent seared

scallop served with sweet peas, crispy rice and a drizzle of jolo sauce and a whole peeled tomato stewed in pat chun (Chinese vinegar). Served with fermented dehydrated Chinese olives, savoury marshmallow with green onion oil, this classic Cantonese combination is beautifully presented and the taste and texture combination is sublime. TV personality and award-winning, Chef Alvin is something of an enigma and shares the distinction, along with Heston Blumenthal, of being the only two selftaught chefs to be awarded Michelin stars. In fact, like Blumenthal his style is based around molecular gastronomy, in his case fused with Cantonese cuisine and art. Born in London, raised in Canada, after 20 years working as an engineer and with no culinary experience, he moved to Hong Kong and opened Bo Innovation. In 2012 the already Michelin-starred Bo London followed and in 2016 Bo Shanghai became the third of the Bo dynasty to throw open its doors. His passion and creativity are unrelenting, he blends cultures, styles and flavours with art and science, this is the very essence of fusion gastronomy. (boinnovation.com)

Cod

I like to challenge people’s expectations, to surprise and to excite them. My aim is to have people say hey, that was the best meal I’ve ever had! and I just work backwards from that to turn Chinese food into creative fine dining, so people say, Let’s go and have Chinese as a treat. – Chef Alvin Leung Scallop with Shanghainese jolo sauce

Fabulous Fusion

Hong Kong

CHINO

ounder and Chef Erik Idos spent almost a decade working for the acclaimed Japanese restaurant chain NOBU before branching out on his own with CHINO, his much-admired Hong Kong fusion eatery. The restaurant concept, located on the corner of North Street near the Kennedy Town waterfront was inspired by his background in Japanese fine-dining, his upbringing around migrant Mexican culture and food in Los Angeles and his own Filipino heritage. The cuisine at CHINO is Mexican, created with an inspiring Japanese approach. Its heart and soul however are unmistakably Filipino and even the name Erik chose, CHINO, comes from the Spanish word referring to a person of Asian descent. The resulting food, and the ways it is prepared and presented, is a combination of vastly different cuisines, cooking techniques and cultural approaches to eating out. The menu is a mix of sharing plates and tapas style and whilst the ever-popular tacos, salsas and tostadas are clearly inspired by Mexican fare, as you delve deeper the

Chino skirt steak with corn avocado salsa

many Japanese ingredients, preparation and the clean presentation and style steer it into classic fusion territory. Wholesome and harking back to his roots, dishes like the chorizo fried rice are unsurprisingly popular, chef â&#x20AC;&#x2122;s take on the classic Filipino breakfast dish with garlic rice and topped with a fried egg. It offers quite a kick too. Top tapas choices include the

chicken and egg tostada, a fried corn tortilla with chicken tinga and fresh guacamole topped with a fried egg and the scrumptious scallop and uni tostada, a spicy and complex eel with scallop mix atop a fried corn tortilla. Closed on Mondays, CHINO is a welcoming and comfortable restaurant and does not take reservations. (chinohk.com)

Iwashi pickled in jalapeĂąo vinegar with Japanese fruit tomato and yuzu soy

GOURMET | Jakarta

Iga bakar

An Epicurean Adventure

fit for a king A majestic yet approachable fine-dining experience in the heart of the city, at Keraton at The Plaza. – By Christian Galbraith

culture of Indonesia. The contrasting hues of the marble, the rich woods, the Javaneseinspired panels and the intricate batik floral patterns offer a contemporary interpretation of a bygone era providing a wonderfully attractive canvas accented by a surfeit of elegant artistic and decorative highlights.

An expansive and welcoming restaurant, Bengawan, like the hotel, draws its design inspiration from the diverse heritage and

Bengawan is open all day from 6am and offers guests an à la minute and buffet breakfast and sumptuous à la carte lunch and dinner menus. The focus is on fine

bove the hustle and bustle of the city on the seventh floor of the Keraton at The Plaza, a Luxury Collection Hotel, Jakarta, we discover a hidden gastronomic gem, the luxurious hotel’s signature restaurant, Bengawan helmed by newly appointed Executive Chef Syaiful Bahri.

Indonesian dining with plates like iga bakar and sate Padang being particularly noteworthy, but there are a host of international options such as the delicious massaman lamb curry, lamb shoulder slow cooked in a rich Thai massaman sauce with roasted pumpkin and served with roti canai, as well as a kids’ menu to choose from. The restaurant achieves an enviable balance of professional service, warm welcome and a relaxed, inviting ambience. For discerning

Gado-gado Margarita

diners it is an excellent choice and a place that is easy to linger in, made even more so by its stock of wines, spirits and superb selection of premium teas and coffees.

succulent meat with truffle oil mashed potato, dollops of thick rendang sauce garnished with nasturtium leaves and edible flowers.

With comfortable high-backed bar chairs, the bar within Bengawan is the ideal place for a refreshing afternoon spritzer or a relaxed pre-dinner cocktail or two. We highly recommend the Gado-Gado Margarita and the signature Kiwi Pohpohan Mojito, a blend of white rum, Indonesian lime, kiwi fruit, mint and popohan leaf muddled, mixed and presented with some style by the restaurant’s talented bartender.

With all the authentic taste, this innovation is typical of the approach and beautifully presented dishes that guests will enjoy as the menu evolves under the guidance and direction of Chef Syaiful and his team. It is early days but with the aim of bringing the flavours of the street and positioning them in a fine-dining environment as his goal; it is fair to say that the fruits of this labour of love are already being enjoyed by the restaurant’s privileged diners.

The open kitchen is a boon for those who love to watch the chefs in action, but for those who want more privacy the elegantly partitioned dining space is deceptively large and features extremely comfortable and wellspaced seating, including an outside terrace overlooking the Keraton Residences pool. The reputation of Bengawan for offering guests an approachable fine-dining experience has long been justified and is undoubtedly enhanced by the appointment of Chef Syaiful, who not only brings a wealth of international experience but also has a genuine passion for local flavours, authentic dishes and produce. Appearing on the set and à la carte menus chef ’s rendang Minangkabau is the perfect illustration of his originality, philosophy and attention to detail. Starting with the basic rendang concept, he slowly cooks beef short rib until tender and serves the

Born and raised in Jakarta, Chef Syaiful has always been fascinated by street food, its flavours and colours and, after his own epicurean adventure he has returned to the city of his birth to take up the coveted position of Executive Chef, at Keraton at The Plaza with the aim of bringing authentic innovative dining to the hotel’s discerning guests. : What brought you back to Jakarta? Syaiful: Well Jakarta is unlike any other city, it’s a melting pot of cultures and cuisines and despite the traffic it’s my home and always in my heart. I wanted the unique and unusual challenge the city offers chefs and after years away I also wanted to come home. So when this opportunity arose, I had no hesitation. : Do you have a favorite dish? S: I adore street food, in fact it’s my passion and driving force and another reason I

Syaiful Bahri

returned to Jakarta because the city has, in my view, the best street food in Asia. : You mention the unique challenge, what do you think the biggest challenge to chefs is in Jakarta? S: I think the biggest challenge to chefs today, no matter where they are, is keeping up with changing customer expectations. Social media has revolutionized dining; no more can we rely on producing high-quality dishes, today is has to be a work of art ready to be photographed and posted for the world to see – for better or for worse. : How do you see the menu at Bengawan evolving? S: My aim is to further develop the Asian Modern concept, to bring the tastes of the street into the fine-dining environment, but retaining the authentic flavours of course authentic innovation shall we call it? : So can you give an example of authentic innovation in action? S: Sure, take the Black Pearl from our set menu. We finely shred cooked vegetables, then compress them into a ball around a core of spiced peanut and green pea sauce, coat it in fine breadcrumbs and squid ink then bake. Garnished with edible flowers, I serve the pearl atop a sliver of the green pea and peanut sauce and shredded boiled egg and it’s crowned with shrimp cracker –authentic tastes and textures innovatively created and presented. Black Pearl … gado-gado! (bengawanrestaurant.com)

Black Pearl Gado-Gado Authentic Innovation

Ingredients per pearl:

Plating and garnish ingredients:

• • • • • • • •

• • • • •

5g blanched chopped long beans 5g blanched bean sprouts 5g blanched shredded white cabbage 5g blanched sweet corn 50g cooked sticky rice Green peanut sauce 30g black breadcrumbs (fine breadcrumbs with squid ink) Beaten egg yolk

Method: 1. Purée cooked green peas with traditional peanut sauce, season to taste. Set aside enough to use in plating. 2. Blanche vegetables, combine with green peanut sauce when cool. 3. Form a flat circle of sticky rice in the hand, spoon in 20g mixed vegetables and compress into a ball just smaller than a tennis ball. 4. Roll in egg yolk and coat in breadcrumbs.

Green peanut sauce Sweet corn purée Shredded hard-boiled egg Crackers Edible flowers

Method: 1. Smear a generous amount of green peanut sauce on the plate, add shredded egg and position the pearl. 2. Top with traditional cracker and decorate with sprinkles of shredded egg, edible flowers and sweet corn purée to finish.

GOURMET | Jakarta

Orient al Charms Located strategically in Jakartaâ&#x20AC;&#x2122;s premium mall Plaza Indonesia, Taste Paradise is an upscale Chinese restaurant which prides itself on exquisite Chinese cuisine. â&#x20AC;&#x201C; By Steven Jauw Waludin

Superior shark's fin in supreme broth accompanied with crispy spring roll served in Japanese stone pot

Combination of pan-seared foie gras, wasabi mayonnaise prawn and sliced Peking duck skin

art of the famed Paradise group with locations all across Southeast Asia, Dubai and London, Taste Paradise, Jakarta is a favourite dining destination amongst the city’s business executives and the rich and famous alike. Occupying a large palatial space with entrances from Plaza Indonesia and Grand Hyatt Indonesia, Taste Paradise promises a unique refined Chinese finedining experience in an elegant ultraluxurious space. Newly re-opened after its renovation, visitors will be charmed by Taste Paradise’s sleek

and modernistic reception. The restaurant’s main dining hall features a full-length gorgeous lush green floral carpet with seas of ubiquitous Chinese round-table seating with elegant walnut dining chairs. Dainty sets of exquisite matching china are arranged neatly on the table tops around an elegant Chinese turntable. A lattice of handsome wooden beams criss-cross above the lofted dining area while a scattering of down lights and intricate chandeliers provide illumination for the diners. An array of framed mirror installations, stretches of floral wallpaper and elaborate interior accoutrements round off the restaurant's impressive décor.

As is customary in quality Chinese dining venues, Taste Paradise offers an array of premium Chinese teas sourced meticulously from boutique suppliers. Aside from fine Chinese teas, diners can choose from an extensive range of exquisite wines, which the restaurant has stocked in its newly built wine cellar. A highlight of the dining experience at Taste Paradise is its famous classic dim sum – small bites that are traditionally shared amongst close family and friends. The restaurant’s dim sum selection features classics such as scrumptious baked barbequed pork bun and the decadent steamed salted egg yolk custard bun. The Taste Paradise menu is authentically Chinese in the sense that one orders items to share, hence the prominence of the Chinese turntable meant to cater to families and large groups. Of the multitude of culinary delights that the restaurant offers, one finds it hard to sample everything in one seating. It is much more advisable to try a few new items at each visit. One item that comes highly recommended is the signature superior shark’s fin in supreme broth accompanied by crispy spring roll served in a Japanese stone pot – a sumptuous culinary gem featuring premium shark fin braised to exquisite perfection. Another highlight of the menu is the trio appetiser featuring pan-seared foie gras, wasabi mayonnaise prawn and sliced Peking duck skin. (paradise.com.sg)

GOURMET | Jakarta

Salmon with beurre blanc

La Dolce Vita

Bottega Ristorante is typically Italian with its tempting ambience and welcoming atmosphere, embodying the concept of La Dolce Vita – a life of pleasure and simple luxury.

f thoughts of Italy’s culinary delights and sipping an espresso in a dreamy piazza have been tempting you but you don’t have time for an Italian holiday just now, a visit to Bottega Ristorante could be the thing that keeps you going. The vibrant design, glittering mosaics with colourful Bisazza tiles, warm copper and earth tones, plentiful plants and comfortable seating make this an attractive venue. With long bench seats and intimate booth seating, parties of any size can easily be accommodated and this restaurant in

– By Amanda O'Connor

Jakarta’s SCBD is indeed popular for family celebrations and groups of friends to meet and socialise. Bottles line the walls either side of the bar, which serves up an extensive selection of wines, whiskeys and other spirits, as well as excellent coffees, artisan teas, juices and plenty of mocktails. While we love pasta and pizza as much as anyone, we also love Spanish eggs, which are much rarer in our city. Bottega offers two varieties – breakfast eggs and baked eggs, both have a rich taste and spicy

kick and are a great way to get your blood flowing and brain working at high speed. The appetizers are also worth a close look. Try the house-made Brazilian cheese puffs, chicken, avocado and bacon quesadillas, steak tacos with corn salsa or the beetinfused salmon gravlax from the long list of choices. There is also a delightful cheese platter with a selection of cheeses accompanied by honey gelée, grapes and sliced apples. A myriad of main courses await, ranging from thin crust pizzas, to pastas and

risottos, paninis with a staggering choice of fillings, as well as heavier options like crispy duck confit, Bottega steak frites with its 200g prime US striploin steak, a falafel wrap, burgers, the sumptuous porcini coffee rubbed 330g prime US sirloin steak and much more. If you just canâ&#x20AC;&#x2122;t choose, we would suggest the delectable squid ink risotto cooked with white wine and onions and topped with fried calamari, or perhaps the surprisingly moreish bakmi truffle, which uses local noodles and is coated in truffles and cream, rather like an upmarket carbonara. If lasagne is your thing, then Bottegaâ&#x20AC;&#x2122;s version will not disappoint. The house-made pasta and richly tasty beef and mozzarella filling are deeply satisfying and memorable. Whatever you do, be sure to keep some room for a dessert. The gluten-free flourless hazelnut chocolate cake is remarkably tasty, while the freshly baked chocolate chip cookies in a pan served with rum and raisin ice cream is completely sinful but so good that you just might find yourself making frequent trips to Bottega just to indulge your sweet tooth. Steak tacos with corn salsa

GOURMET | Jakarta

Wagyu beef teppanyaki

Little Japan in Jakart a Nishimura brings an authentic Japanese culinary experience right to the heart of the city. â&#x20AC;&#x201C; By Runi Indrani

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apanese-cuisine enthusiasts in the capital city of Jakarta should head to Nishimura at Shangri-La Hotel, Jakarta to find an authentic experience, from ambience to flavours. Guests are welcomed by natural stone pathways over running water that lead to a bamboo-roofed aisle, reminiscent of a real Japanese tea garden. Choose one of the private-dining areas, including the tatamistyle seating or teppanyaki bar. Those with a penchant for sushi and sashimi will find the sushi perfect.

more on the savoury side, with juicy king salmon steak and butter sauce. Find something sweet in the black sesame pudding served with caramel sauce. The most enticing offer that you shouldn’t miss is the wagyu beef course teppanyaki, which takes the usual teppanyaki experience to the most premium level. Serving a special set menu of prawn, scallop, oyster, foie gras, king crab or cod, and, of course, wagyu beef sirloin or tenderloin. The set menu also includes the appetiser of the day,

smoked salmon salad, onion soup, grilled mushroom, grilled vegetable and fried rice. If you have a big appetite and appreciation for the art of Japanese cuisine, you also should try the Kaiseki menu – a traditional eight-course Japanese chef’s selection comprising the whole package of appetiser, soup, seasonal sashimi, boiled dish, tempura dish, grilled fish, rice dish and dessert. All in all, whatever you Japanese-cuisine preference, Nishimura has the best premium dishes to suit your palate. (shangri-la.com)

Nishimura serves only the freshest and best quality of perfectly cut sushi and sashimi. Authenticity is paramount at Nishimura, and it’s evident in the variety of Japanese delicacies served there. Try the fresh prawn tempura served with homemade tentsuyu sauce for a hearty start. You can also go big for lunch by ordering the donburi combination, a rice bowl lunch set that comes with hanachirashi, una don, and ten don served with udon or soba. The King Salmon Zen is a big hit for those who like something

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GOURMET | Bali

Asian

From

Above Savour the best of Asian delicacies with a magnificent view of Seminyak at Above Rooftop Lounge & Bar.

– By Runi Indrani

n an island where toes-in-thesand beach clubs are all the rage, Above Rooftop Lounge & Bar brings something different to Bali’s dining scene. Located on the sixth floor of Four Points by Sheraton Bali, Seminyak, Above offers elevated views of the ever-happening neighbourhood of Seminyak and the serene ocean in the background – perfect to enjoy the magical sunset hour from, well, above. The newly revamped Above boasts casual-chic ambience with a soft blend of

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Asian-style skewers

colours and stylishly eclectic furnishing. The showpieces of the venue will get your immediate attention: two murals of an Asian-Dutch lady wearing Balinese headgear and Chinese dress that will definitely become the latest photo-op spots of the area. The murals are the work of YOKII, a famed Bali-based artist who’s known for his contemporary art, and titled The Putri Kipas Emas and The Putri Damai. The juxtaposition of different cultures in the artworks actually represents the delectable dishes waiting to be savoured here.

so that you can share and taste as many dishes as possible. Some of the noteworthy highlights are the yan nuea – the authentic Thai beef salad with eggplant, cucumber and nam jim, and the succulent Thai-style BBQ pork ribs served with grilled corn, yucca fries and mixed greens.

The fusion of culinary cultures is also seen in the beverage menu, which takes pride in its selection of signature cocktails. Above works with one of the most reputable and well-known groups of beverage experts on the island, working to develop the cocktail culture at the venue. The Mule Above gives a Mediterranean twist to the classic cocktail Helming the kitchen is Executive Chef created in the Little Moscow, Manhattan, Wiweko Elnanto – better known as with Above’s signature homemade ginger Koko, who has had his share of stints beer. The Kyuri Mai Tai, on the other at prestigious properties in many Asian countries, evident from the variety of Asian hand, is concocted to satisfy the drinker’s delicacies on the menu. Indonesian flavours palate, enhancing the original flavour with the fragrant homemade kyuri orgeat can be found in dishes like tuna sambal syrup. The Passion Collins is a play on matah, gado, satay pizza, otak-otak, tahu classic ingredients that blends European ISSI, dadar jagung, gulai kambing, ayam with tropical Indonesian flavours. Also betutu, rendang iga and many more. If outstanding is the raisin mojito, inspired you’re in the mood for some Thai tastes, by the chef ’s old man who used to break the yam salmon or som tam salad gives a refreshing kick to entice your palate. Other his fast by having raisins. Choose one – or two, or more! – of the potent signature delights include Korean bulgogi burger, cocktails and lose track of time basking in Vietnamese banh mi sandwich, Japanese the surrounding view. gindara meshi and more. The key to savouring the wide variety of cuisine is bringing a group of loved ones,

Furthermore, Above Rooftop Lounge & Bar has interesting themed dining offers

Dragon Lychee, Mule Above & Lychee Delight

like Asian Curry Wednesday from 12pm till 12am, daily Crazy Hours where you can get special deals on beer, wine and cocktails, daily Sunset Afternoon Tea from 5pm till 7pm, Monday Skewer from 6pm to 9.30pm and you definitely don’t want to miss Jazzy Friday. This monthly event is held every last Friday of the month with a talented acid and funky jazz line-up. (fourpointsbaliseminyak.com)

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GOURMET | Bali

Mediterranean Sunday s Come for brunch and stay for the day with Sofitel Bali Nusa Dua Beach Resort’s newest Sunday offering, the Riviera Brunch.

very Mediterranean feel has overtaken Cucina on Sundays with its stylish new summery look, blackboards detailing food and wine offerings and a sassy new staff uniform. With an outdoor terrace overlooking the pool, as well as plenty of indoor seating in the sunny restaurant and live music playing throughout the brunch, guests are set for an indulgent Sunday. The excellent service and staggering array of high-quality food choices is perhaps even better than before as the Cucina team continues to raise the bar with its Sunday brunch.

Fresh pasta station

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– By Amanda O'Connor

Greeted with a refreshing homemade limoncello, diners are spoiled for choice as they peruse the abundance of livecooking stations and tables groaning under the weight of delicious Mediterranean delicacies spread across three rooms. The selection of antipasti remains unrivalled in Bali and it’s hard to know where to look first! Having piled your plate high with cold cuts, cheese and olives, perhaps accompanied by some of the freshly baked gorgeous artisanal bread, it’s time to take a look at the multitude of live-cooking stations and hot dishes vying for your attention.

The fresh seafood is piled high on ice, both ready to eat and for grilling, and close by is the Aperol stand. This bright orange drink is a very Italian apéritif made of bitter orange, gentian, rhubarb and cinchona, among other things, most popularly drunk as an Aperol Spritz with prosecco and a splash of soda. In the main dining area, Italian flair is clearly seen in the Tuscany-style roasted whole barramundi and Roman roast lamb leg with anchovies, garlic, rosemary and sage, while braised lamb, wine-braised chicken and vegetable moussaka are other Mediterranean options. The salad bar offers

Foccacia, olives, and freshly cooked pizza

garden-fresh choices, the pizza oven keeps churning out hot pizzas and fresh pasta and risotto are continually cooked. As if this extravagant feast didn’t provide enough choice, there is a variety of pass arounds and an à la carte menu offering spiced lamb cutlet, lobster ravioli with foie gras, as well as bowls of tiramisu, strawberry salad and panna cotta, among other choices. The enticing array of desserts includes zabaglione with strawberries, huge bowls of either coffee, lemon or strawberry tiramisu, Italian doughnuts, divine canoli stuffed with custard, drenched in warm caramel and sprinkled with crushed pistachios made to order and more than can possibly be mentioned. The brunch itself comes with a free flow of soft drinks, ice tea and mocktails, while there are two alcohol packages, one offering free-flow prosecco, Talamonti wines, beer, mocktails and cocktails, and one that includes Lanson Champagne. Kids under the age of 12 eat free and there is an adjoining kids’ playroom, a magician touring the tables and all brunch guests have free use of the resort’s swimming pool as well as beach access, making this a highly memorable day out with family and friends. (sofitel.com) Homemade Limoncello

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GOURMET | Bali

The International

Italian in Bali Diners in Bali don’t have to go far across the world to have a taste of famed chef Jamie Oliver’s Italian creations. – By Runi Indrani

Caption

stylish – ambience to it, a perfect dining destination for a day or night out with the family, friends or loved ones. Choose from the indoor area – ground floor and upstairs – where you can unwind in an air-conditioned room, or the outdoor area where you can enjoy the neighbourhood’s dynamic.

Jamie’s Italian Kuta Beach is located on the popular corner of Pantai Kuta strip, just a short stroll away from the beach and right in the thick of Kuta’s vibrant scene. The casual restaurant has a homely – yet

Making the most of the premium combination of imported and local ingredients, Jamie’s Italian serves Italian fare inspired by authentic recipes and enhanced with the Jamie Oliver twist. In the pilot seat of Jamie’s Italian Kuta Beach

n 2008, world-renowned celebrity chef Jamie Oliver, along with his Italian mentor, Gennaro Contaldo, launched Jamie’s first Italian restaurant in Oxford, England. Now, almost a decade later, 65 outlets of the brand can be found throughout the world, including in the tropical island of Bali.

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kitchen is Head Chef Scott Solomon, who was previously part of the Jamie’s Italian team in Glasgow and has spent years honing his skills under Jamie’s and Gennaro’s wings. Eager to bring the special “Jamie dining experience and ethos” to Bali, Scott stresses that the team works together with local farmers to source the best and most sustainable ingredients. Earlier in June, the restaurant launched its latest menu, which also caters to vegetarians, vegans and other palates. In addition, Jamie’s Italian Kuta Beach offers

gluten-free, dairy-free, egg-free and more, making it a friendly option for diners that are prone to allergies. One thing is for sure, the restaurant doesn’t compromise when it comes to quality and the taste.

Tiramisu

The baked chestnut mushrooms with crispy music bread, smoked mozzarella and thyme, and the bruschetta topped with crispy salumi, whipped buffalo ricotta, tasty herbs and aged balsamic are simply delicious to tickle your palate’s fancy for a starter. The hearty Italian mains come in the form of herby Australian lamb steak char-grilled on the bone with roasted peppers, balsamic onions and salsa verde. On the pasta front, the simple baked lasagne with wagyu beef ragù is definitely a must-try. The new and improved menu doesn’t stop at the food selection, as Jamie’s Italian Kuta Beach also offers an array of Italianinspired cocktails and refreshing mocktails. The Campari Spritz – a concoction of Campari, soda and Prosecco – is a quenching solution to beat Bali’s heat, meanwhile the green apple martini – vodka, passion fruit puree, syrup and apple juice – will make an indulgent dessert cocktail to give a sweet ending to your dining experience at Jamie’s Italian. (jamiesitalian.co.id) Herby lamb steak

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GOURMET | Bali

Out of The Box

With authentic flavours and dishes to tempt all kinds of palates, a visit to Kuu at Maya Sanur ticks all the boxes. â&#x20AC;&#x201C; By Amanda O'Connor

n the hot sultry island of Bali, Japanese food goes down a treat. Whether you are searching for some cooling fresh sushi or sashimi, a reviving bowl of udon in a rich dashi broth or other delicacies from the Land of the Rising Sun, Kuu is the place to visit. The fresh, quirky decor, with the walls and ceiling resembling stark white origami covered in red dots, open kitchen and lines of colourful sake bottles in Kuu provide a welcoming ambience. The food is equally simple, artistic and tasteful in this popular Japanese restaurant. Based on the casual izakaya dining concept, quality local produce is complemented by the authentic flavours and scents of simple, modern Japanese fare. The chefs are clearly passionate about their skills and turn out a broad range of popular dishes. The accompanying pickles are refreshingly crisp and tart, while the miso soup is particularly good.

Dragon maki

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Sushi and sashimi are always popular choices with todayâ&#x20AC;&#x2122;s internationally savvy diners and guests at Kuu have plenty of choice. Tuna, salmon, snapper, scallop, tuna belly, octopus and squid all provide that melt-in-the-mouth freshness found in good sashimi, while the

sushi is presented in both simple nigiri sushi style and as elaborate rolls. Kuuâ&#x20AC;&#x2122;s chefs get creative with their maki rolls, which range from the amusingly plated dragon maki with its prawn, avocado, lettuce, cucumber, seaweed, unagi sauce and flying roe, to the spicy volcano maki with its spicy tobiko mayonnaise and unagi sauce, salmon skin maki and the locally inspired golden maki, which combines prawn, cucumber, mango, gherkin and cheese with a spicy sauce. Sashimi

Horenso, salmon sushi, edamame

If you prefer your food cooked, the chefs have delicate hands for the simple, refined dishes like yakitori, salmon and chicken terikayi, squid with buttered asparagus, as well as tempura, chawan mushi, tofu, hot and cold udon and soba and a range of donburi. The miso ramen is especially tasty and well balanced, while the hot tempura soba is always very popular, especially at lunchtime, as is the tendon â&#x20AC;&#x201C; a bowl of rice with assorted tempura and miso soup. A few very Japanese dishes, like the sesame-scented tofu, takoyaki and hiyayako â&#x20AC;&#x201C; chilled silken tofu with spring onion, bonito flakes and ginger, offer the perfect balance of umami, texture and flavour. The drinks menu is also refreshingly Japanese with plenty of sake and sake cocktails, a great yuzu margarita, as well as island-inspired mocktails like the Vanilla Basil, which ramps up a standard lime soda. Kuu is open for lunch and dinner. (mayaresorts.com)

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GOURMET | Bali

Sunshine and Fine Food Seminyak Italian Food offers outstanding Italian food and drinks for lunch and dinner, as well as a range of tantalising international breakfast dishes. – By Amanda O'Connor

ne of the most alluring sights in the world must be sunlight sparkling on a bright blue sea. This is the view from Seminyak Italian Food’s veranda – the Indian Ocean, the famed Double Six Beach and the hotel’s freeform pool. It is an idyllic accompaniment to the tempting aromas from the restaurant, be it breakfast, lunch or dinner. While this beautifully located venue has long been renowned for its excellent housemade pastas, gorgeous arancini, Italian cold cuts and tiramisu, it is less well-known for its hearty breakfasts. Made-to-order,

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Sea bass

Assorted breakfast items

hotel and outside guests are free to choose what they like and as much as they like, with offerings spanning the globe from Italian coffee and chocolate milk, focaccia, bomboloni doughnuts and pastries, to gluten-free, super foods, fruit juices and boosts, avocado on toast, as well as standards like eggs a myriad of ways.

More unexpected twists come with the United Flavours of Double Six, featuring platters of Korean, Mexican, Russian, French and Indonesian breakfasts, alongside the full English and an Indian platter of soft dosa, vegetable korma, spinach paneer and butter chicken.

The most recent addition is The 66 Hot Dim Sum, served fresh from a cart with dim sum choices that vary day to day. If you miss breakfast, donâ&#x20AC;&#x2122;t worry, we highly recommend lunch and dinner at Seminyak Italian Food. For a change from the usual choices, it is really worth trying the Spaghetti Vongole. This dish sees fresh clams, courgettes and their blossoms perching atop spaghetti drenched in garlic, white wine and parsley for a nutritious meal that doesnâ&#x20AC;&#x2122;t sit heavily on your stomach. Our favourite main course, however, has to be the delightfully simple and very fresh sea bass. A pan-fried fillet is served with just a green salad, red radish salad and tomato salsa. Simply delicious. On a more intricate note, the lime torta is a photo-worthy dessert that is tart enough to contrast beautifully with the coconut gelato it is served with. The torta is served with a bright red lacy wafer and accompanied by the gelato served over dry ice, a jug of lime syrup and three styles of coconut for a refreshing, pretty end to your meal. (seminyak-italian.com)

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Spagheffi Vongole

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INGREDIENTS

METHOD

• • • • • • • • • •

1. Cook pasta in salted water for 8 minutes 2. Heat saucepan, add garlic and clams, deglaze with wine and stock 3. Cook until clams open, add courgette and pasta 4. Cook for further 2 minutes, remove from heat, add blossoms 5. Plate in small pasta bowl with clams arranged around the rim

180g Vongole clams 10g sliced garlic 5ml cooking oil 5ml white wine 3g Italian parsley 10g courgette flowers 10ml chicken stock 500g spaghetti 5g salt 5g black peppercorns

GOURMET | Singapore

A brotherhood of Italian Culinary Flair

Rosella's Strawberry Planet

The Cerea brothers have an enviable reputation for their creative and deliciously authentic cuisine presenting guests with an array of dishes steeped in the finest traditions of Italy.

tâ&#x20AC;&#x2122;s been over 12 months since the brothers Enrico and Roberto Cerea opened the doors at their acclaimed Fratelli Trattoria and Pizzeria located within Resorts World Sentosa (RWS) in Singapore and, after a very exciting year indeed, the talented Michelin-starred duo have just launched an exciting upgrade to their already excellent menus.

â&#x20AC;&#x201C; By Christian Galbraith

of chefs in creating the most authentic and sophisticated Italian flavours. The celebrity chefs behind the restaurant are Enrico and Roberto Cerea, whose family runs the iconic Three Michelin-starred Da Vittorio in Lombardy, Italy. Fratelli is helmed by resident Chef Davide Bizzarri from Pisa who executes Da Vittorioâ&#x20AC;&#x2122;s celebrated Italian gastronomy with some style.

Founded on almost four decades of Michelin- Situated on Festive Walk, as the name starred heritage since the 1970s, Fratelli suggest Fratelli - which is Italian for brothers embodies the dedication of two generations - is two restaurants in one. The Pizzeria is

an all-day-diner serving up gourmet pizzas, pastas, antipasti and selection of sublime desserts, whilst the Trattoria is an elegant dinner-only restaurant that showcases the very best of Da Vittorio. The distinct interior designs makes a clear statement about the food being served. Trattoria is elegant with classically dressed tables, moody lighting and soft decorative tones. The understated formal sophistication is reflected wholly in the classic and creative Italian fine-dining menu. No less attractive, but less formal, the Pizzeria features an open kitchen, undressed

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tables, rustic red brick walls and a stone floor. With a relaxed ambience, it’s the perfect place for a family to tuck in to the fabulous and extensive range of gourmet pizzas, pasta dishes and other classic Italian dishes.

Roberto and Enrico Cerea

Backed by a stellar beverage list featuring a superb selection of wines, the new à la carte and set menus offers a range of new and signature creations from Da Vittorio. Expect the finest and freshest ingredients imported from Italy as well as other parts of Europe – including burrata cheese from Puglia, Ciliegino tomatoes from Sicily, bottarga from Sardinia, fresh seasonal truffles from Umbria and Abruzzo, 20 months cured prosciutto di Parma from Pio Tosini, a family-run artisanal producer of Parma ham since 1905 and considered the best in Italy, as well as top quality seafood like Mazara del Vallo red prawns, white clams and mussels from Sicily. From the new Pizzeria menu the decadent Pizza Oro Nero is striking in both appearance and taste. With a rich squid ink tomato sauce as its base, the pizza is topped off with scamorza cheese, cured cod, white clams, Sicilian mussels, trout roe and even has a dusting of gold powder added before being cooked to perfection in the wood-fired oven. At the Trattoria, Fratelli’s fresh handmade pasta pays homage to Italian culinary traditions and no dish more so than the square spaghetti pasta Chitarra. Served with braised beef short ribs ragout and black truffle shavings, the spaghetti is first infused with the flavours of braised beef and black truffles giving it unbelievable richness and complexity. Paired up with a Chianti Classico it’s hard to imagine a more Italian fine-dining experience. For seafood lovers the Aragosta, crema di Avocado al Wasabi & mousse di Peperoni at Trattoria is simply a must, whilst for those with a sweet tooth be sure to leave room for Rossella’s Strawberry Planet. Created by Chef Roberto’s sister Rossella, it arrives covered in a meringue sphere which is smashed with some ceremony at your table, revealing the deliciously fragrant and textured strawberry dessert below.

Pizza Oro Nero

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There are numerous Italian restaurants in Singapore and a few are just as alluring as Fratelli. But this gorgeous eatery has something extra, an almost intangible star-quality that makes it distinctive and appealing, an attribute not lost on those who truly value the best and most authentic Italian flavours and style. (rwsentosa.com)

Aragosta, Crema di Avocado al Wasabi & Mousse di Peperoni Steamed Boston lobster served with avocado & wasabi cream red capsicum mousse & marinated vine cherry tomatoes

Avocado & Wasabi Cream Ingredients: • • • • • • • •

300g avocado puree 4g Maldon sea salt 10g wasabi cream 2g tabasco 2g lemon juice 10g spring onion (the white part) 5g sugar syrup 100g Japanese mayonnaise

Method: Blend avocado with other ingredients until smooth, if necessary pass through a sieve. Adjust seasoning and keep in a metal container covered in aluminium foil to prevent cream turning dark. Red Capsicum Mousse Ingredients: • 200g roasted capsicum • 200g whipping cream • 6g (3 pieces) gelatine sheets

Method:

1. Roast capsicum in oven until soft; remove skin and seeds. 2. Blend capsicum until smooth and add softened gelatine, allow to cool whilst stirring occasionally. 3. Before it sets add whipped cream gradually and adjust seasoning as required. Reserve for plating.

1. Put water in large pot with all ingredients, bring to boil and let simmer for 10-15 minutes. 2. Place lobster in pot, cooking for 5 minutes 3. Remove from hot water, separate claws from body 4. Place body in an ice bath to cool down while returning claws to boiling water for an additional 3 minutes. Once cooked chill in ice bath. 5. Remove meat from shell and reserve for plating.

Steamed Lobster Ingredients: • • • • • • • • • •

2 lobsters 50g leeks 50g parsley 100g onion 2 heads of garlic cut in half 1 lemon cut in half 100ml white wine I spoon black peppercorn 2 bay leaves Boiling water

garnishing: • • • • • •

Balsamic vinegar pearls Tomato heart Baby salad Extra virgin olive oil Maldon Sea Salt Pepper

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GOURMET | Hong Kong

The Revitalising Menu

Sustainably sourced and passionately prepared Healthy and elegant fine-dining at Café Gray Deluxe overlooking the iconic Victoria Harbour. – By Christian Galbraith

Whole roasted cauliflower, spiced dukkah

he concept of eating healthily in restaurants has gained a lot of traction in recent years and with it the once dour image of dishes being tasteless and boring has well and truly been vanquished. The improvements in quality and availability have been self-fulfilling. The better the food the more people choose it. The more people take the healthy option, the more viable it is for chefs to invest time into the creativity and sourcing. In a stellar career spanning three decades, Chef Gray Kunz has long been at the forefront of delivering healthy, high-quality

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food and, using predominantly organic and non-GMO produce, his exciting new Café Gray Deluxe Revitalising Menu offers guests an enticing selection of refreshing flavours and dishes that promote a balanced lifestyle and embrace the classic elegance of Asian and European culinary traditions. Located at Pacific Place in Admiralty and with stunning views over Hong Kong’s iconic Victoria Harbour, Café Gray Deluxe is the signature restaurant of The Upper House, an elegant luxury hotel designed by acclaimed Hong Kong architect Andre Fu. Found on the 49th floor, the restaurant offers a sophisticated escape from the hubris of

the city below. The design is simple yet elegant. There’s a choice of seating with rich chairs, deeply padded sofas and raised chairs at the long bar. Dark woods, mood lighting and deep coloured accents create a warm ambience and, despite its formality, the restaurant is welcoming, both through the day and into the night. The private room features a banquet table and like the dining room has sensational city and harbour views through its panoramic windows. The à la carte menu is impressive and includes indulgent desserts like the Grand Marnier bitter chocolate mousse and a lavish selection of sorbet and ice cream, whilst the mains include the delicious

smoked baby turbot, saffron pasta fiore and house-cured gravlax. Complementing the existing à la carte menus, the newly introduced Revitalising Menu features a selection of beautifully crafted vegan and gluten-free dishes created with organic, non-GMO and sustainably sourced produce. Available as a set threecourse lunch and early supper expanding to four for dinner, it is bound to impress. The menu is updated every week as Chef Kunz strives to use only the best locally grown, organic and seasonal produce wherever possible. Highlights include delights like the delicate organic tomato crudo with candied kelp, served with a

quenelle of kasundi and fresh seasonal herbs; light refreshing and aromatic, it’s a dish that fully reflects the menu’s concept. Equally as fresh on the palate and with delightfully contrasting textures comes the chilled bean curd. A cube of chilled bean curd topped off with flaxseeds and served with fresh garden peas, pea vine, mint and an elegant cucumber consommé. One of the most aesthetically pleasing dishes and deliciously spicy too, is the whole-roasted cauliflower. Set atop a heap of flavoured buckwheat and topped off with spiced dukkah the cauliflower is roasted and served with dollops of tangy lemon coulis.

The set menus include a dessert choice that features dishes like the wonderfully bittersweet organic bitter chocolate. An individually presented round of rich chocolate decorated with shredded coconut, edible flowers and seasonal berries topped off with a deliciously fruity sorbet quenelle – simply irrespirable! Backed by a superb wine and cocktails list and first-class service, Café Gray Deluxe, like the hotel, is a truly sophisticated escape from the city and with the addition of its Revitalising Menu has added yet more healthy choices to its already exceptional dining experience. (cafegrayhk.com)

Smoked baby turbot, vermouth beurre blanc

Gray Kunz

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GOURMET | Hong Kong

An interactive, theatrical and wholly Immersive Dining Experience Chu toro kristal caviar polmard beef, rice tuile

An elegant space to shelter from the noise and bright lights of the city, a place to relax, sip and savour, hidden within the sprawling Ocean Terminal, Harbour City: Haku - curated by Hideaki Mastsuo.

– By Christian Galibraith

hose fortunate enough to have experienced Haku - curated by Hideaki Mastsuo, could be excused if they gathered on Ocean Terminal’s upper floor and collectively thumbed their noses at those below who seem to suggest shopping mall restaurants have little to offer in terms of great dining, because, to put it bluntly, Haku is sensational.

being touted as Hong Kong’s hottest new restaurant of the year. Located on the ground floor of Ocean Terminal in Harbour City, one of Hong Kong’s busiest retail therapy hubs, the Dining Concept Group restaurant is an exciting collaboration between Chef Hideaki, of the highly acclaimed three Michelin-starred Kashiwaya in Osaka and Executive Chef Agustin Balbi, previously of The Ocean at The Pulse.

Offering a deliciously creative FrenchJapanese dining concept, Haku is already

Unsurprisingly with Chef Hideaki in the background, Haku uses only the highest-

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quality ingredients sourced directly from Japan. The dishes are clean and elegant and the focus is always on the individual and often unique flavours of seasonal Japanese produce. With Chef Agustin at the helm a delicate modern twist is added in a way that never detracts from the beauty of the sophisticated Japanese style. In typical Japanese style, the entrance is a discreet affair and provides no hint to the wonderful design or dining experience that await within. Follow the short corridor,

Japanese tomatoes kamasu bellota ham

however, and a vision of pale woods and bamboo unfolds. The design accents, like the lighting, are subtle and well placed. Haku resembles a traditional Japanese sushi or kappo restaurant built around a long hinoki counter that seats 11 and where guests happily eat and interact with Chef Agustin and his exceptional team. Away from the kitchen there are other seating options and a private room, ideal for a quieter experience and groups. The always smiling and heavily tattooed Chef Agustin was born in Argentina and as one would expect his focus at Haku is

on authentic Japanese flavours. There is an enticing à la carte menu as well as set menus featuring dishes like Japanese oysters served with yuzu kosho and apple granita and the irresistible Kagoshima wagyu. The tender medium-rare A4 wagyu beef is cooked to perfection before your eyes over charcoal and then expertly cut into triangles and plated with baby courgette, eringi mushrooms and turnip.

Kagoshima wagyu eringi baby kabu

trust, the omakase is the chef ’s selection, a degustation of considerable proportions that showcases both the produce and the chef ’s substantial talents.

The meal begins with a selection of delicious amuse bouches such as corn chawanmushi and beetroot tsukemono. This is followed swiftly by the main event, a parade of succulent and indulgent dishes. With seasonal variations expect dishes like the For those who really want the full immersive beautifully plated Japanese tomatoes. experience, we suggest a seat at the counter Kyushu and Hokkaido tomatoes tossed and ordering the omakase. From the with Bellota ham and dressed with salted Japanese word makaseru, which means to seaweed strands and golden-toasted sake lees. One of the most attractive dishes is the Hokkaido sea urchin brioche. A crispy round chunk of rich brioche is topped with creamed aubergine and a large serving of briny Hokkaido sea urchin garnished beautifully with shiso flowers carefully planted into the soft flesh. Open for lunch from noon until 3pm and for dinner from 6pm, Haku is far from the typical culinary experience associated with food courts and malls. It is in fact a gastronome’s delight, an elegant space to shelter from the noise and bright lights of the city, a place to relax, sip and savour a selection of high-quality Japanese food in some style.

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GOURMET | Surabaya

The French Feast Vis à Vis restaurant brings the refined techniques and sophisticated flavours of France to your plate right in the heart of Surabaya. – By Runi Indrani

Grilled lamb chop with pumpkin purée, French bean rolled with bacon & rosemary jus.

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he popular JW Marriott Hotel Surabaya is always busy, be it with travellers, business groups, wedding banquets or other visitors. There is, however, an intimate and cosy corner of the hotel where class and refined taste take the front seat: Vis à Vis. The French fine-dining destination boasts subtle elegance and an unmatched romantic ambience that transport you to the inspiring city of Paris in the blink of an eye. Helming Vis à Vis is Chef Emmy Matondang who harbours a huge passion for cooking and was born into a culinary/hospitality family. Previously having her hands full in a Chinese kitchen and Mediterranean-Italian restaurant before settling into Vis à Vis, Emmy possesses

Seared tuna and charred pear with lemon butter sauce and feta sprinkle

unique versatility and imagination that allows her to tackle French techniques with elan. Start the French journey with savoury appetisers of pan-seared foie gras rouge with toasted brioche and caramelised fruit and onion, escargots à la bourguignonne, seared scallop Biarritz set on tian crab, smoked salmon tartare and artisanal chicken liver terrine with Dijon mustard and apricot chutney. The soup section serves a hearty helping with options like lobster bisque, bouillabaisse à la rouille and classic French onion soup on offer. Continue with the hearty main course selection, including lobster thermidor, baked salmon with a parmesan herb crust and cod en papillote. On the beef and lamb front, diners

are spoiled with a wide selection, including the grilled 9+ Australian grass-fed wagyu beef, la cote de boeuf, Monte-Carlo sirloin and rack of lamb à la Provençale. The succulent slow-cooked pork ribs with French honey and mustard barbeque sauce is also a great choice. The canard a l’orange or orange and honeyglazed duck breast is simply divine and the roasted poussin is delightfully flavoursome. Ask the staff to recommend the best wines to go with all the delicious dishes at Vis à Vis, and don’t forget to save some room for desserts. The ile flottante and homemade tarte tatin are to-die-for, but for a good ol’ reliable chocolate fix, opt for the sultry dark chocolate soufflé with cherry jubilee and vanilla ice cream. (jwmarriottsurabaya.com)

Emmy Matondang

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Cheyenne Dark Chocolate Soufflé Ingredients

Sabayon • 3 egg yolks • 40g sugar Meringue • 5 egg whites • 60g sugar

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• 200g dark chocolate (melt and leave to cool) • 50g butter (clarify and leave to cool) • 30g cornflour • 10g dried chilli flakes • 5g rock sea salt

Method 1. Whisk egg yolks and sugar well to make sabayon. 2. Whisk egg whites and sugar well to make meringue. 3. Smear inside of some cups or ramekins with butter and granulated sugar. 4. Gently stir all ingredients together in a large stainless-steel mixing bowl. 5. Spoon soufflé mixture into each cup until three-quarters full. 6. Arrange cups on a tray and bake in oven at 175C for 10 minutes. Serve.

EXQUISITE DESSERT

An Indulgent Trail o f S w eet n ess Lovers of all things sweet have an exciting new venue in which to indulge their taste buds and sate their desires. – By Amanda O'Connor

he gorgeously colourful and eclectic Hotel Indigo Bali Seminyak Beach is much more than a feast for the eyes. From the moment guests step into the lobby, there is a plethora of beautiful views, quirky knick-knacks and attractive decor. This love of beauty stretches across all aspects of the hotel, including into the kitchens. Every one of the outlets serves sweet treats, but we are especially blown away by the innocuously named Cobana, a

coconut, chocolate and banana croissant that melts in the mouth and intrigues the tongue. Perfect served warm, the thin layers of pastry are light but moist, the chocolate is neither too sweet nor too overpowering, while the banana adds a creamy texture. Gently pervading through this is a hint of coconut, just enough to add an exotic touch, but slight enough to be almost indiscernible. This deceptively simple pastry is served in Pottery Café, where a selection of carefully

curated Indonesian coffees, teas and cocoa are available as the perfect accompaniment. Coffee is roasted in the café and the specialist coffee barista will be happy to help you decide on a perfect match. Pottery Café has plenty of other sinful delights, such as the 100% Balinese chocolate gateau made with locally sourced chocolate from Sorga and a stunning cashew pie made with local cashew nuts from the Muntigunung community social enterprise, which supports the local community – so

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Es teler

by treating your tummy, you are helping Balinese farmers and entrepreneurs! Over in Makase, the resort’s Indonesian street food-inspired neighbourhood café, is a refreshing, cooling treat that is ideal on one of Bali’s hot, sunny days. Es teler is eaten on every corner of Bali and Java and Makase has a stellar version of this icy dessert. Spoonfuls of sago pearls, chunks of fresh avocado, swirls of coconut flesh and cubed jackfruit are piled onto shaved coconut pandan granita and topped by a generous drizzle of condensed milk. For those familiar with this popular street food, the Makase version is not to be missed; if you’ve never had it, do try some, it is surprisingly delicious and reviving in Bali’s heat. If you prefer something a little more international, Hotel Indigo has you covered with a fabulous array of rolled ice cream down at the beautiful Cave Pool Lounge. Just tell the chef what you want mixing into the basic mix and he’ll make it on an iced metal plate in front of your eyes. Popular choices include Oreo cookies, fresh mango and coffee! Another specialist treat here is the refreshing and freshly squeezed – in front of your eyes – sugarcane drink.

For those of us who like an alcoholic kick with their sugar, head over to Tree Bar for the Indigo twist on an espresso martini. The Kopi Sik Luh is indulgently refreshing with its Absolut vodka, Pottery cold brew, white chocolate liqueur, turmeric and vanilla syrup, chocolate bitters and milk foam. Meanwhile the Laklak Swizzle is a Caribbean-style drink inspired by the Balinese laklak dessert and

sees pandan-infused Bacardi Rum mixed with spiced Arak, pineapple juice, coconut nectar and lime juice, topped with soda water. Whatever your preference, the Balinese inspiration behind all the sweet treats at Hotel Indigo Bali Seminyak Beach offers unique twists that are not to be missed. (seminyak.hotelindigo.com) Assorted fresh pastries

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Dark Bali Chocolate Cake

INGREDIENTS • • • • • •

100g egg yolk 50g white caster sugar 100g melted butter 200g melted 70% dark chocolate 100g egg white 50g white caster sugar

Method 1. Whisk egg yolk and sugar until thick, pale and creamy. 2. Slowly add melted chocolate and melted butter 3. In a clean bowl, whisk egg white and sugar to soft peak.

4. Gently mix meringue into egg yolk batter. 5. Place batter in 2 cake tins of 18cm diameter, around 2.5cm high, and bake at 160C for about 20 minutes. 6. After cold, pour on sugar syrup then add chocolate mousse. Chocolate mousse • 100g egg yolk • 50g white caster sugar • 100g melted butter • 200g melted 70% dark chocolate • 75g egg white • 50g white caster sugar • 30g caramelized roasted cocoa beans • 50g cocoa powder (for dusting)

Method 1. Whisk egg yolk and sugar until thick and creamy. 2. Slowly add melted chocolate and melted butter. 3. In a clean bowl, whisk egg white and sugar to soft peak. 4. Fold meringue into egg yolk batter for a soft, fluffy, smooth mousse texture. 5. Add caramelized roasted cocoa beans to the mousse. 6. Place on top of cold chocolate cake. 7. Freeze for 4 hours. 8. Dust with black noir cocoa powder.

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ADVERTORIAL AQUA REFLECTIONS

Reflections of a Bygone Era An ode to old Shanghai’s colourful tea houses, Shanghai Blue 1920 charms its visitors with offerings of fusion Chinese and Batavian cuisine paired with revitalising libations. – By Steven Jauw Waludin

ucked away in the bustling Kebon Sirih neighbourhood in central Jakarta, Shanghai Blue 1920 exudes old Shanghainese charm with its classical antique pieces. Painted a classical red hue, the restaurant’s walls are adorned with intricate wooden carvings, retro Chinese signboards and frames of vintage paintings and photographs. The restaurant’s interiors speak of classical Shanghai’s vibrant tea houses frequented by colourful characters. A favourite amongst frequent diners at the restaurant is the Chan Mo Sang Hipio soup. Flavourful meat rolls nestle on a bed of Chinese vermicelli noodles, finished off with boy choy and slices of black ear fungus. The classic dish reflects the Shanghainese preferences for dishes that are lightly seasoned with refined flavours. Gloriously paired with the finest AQUA Reflections Still water, diners can appreciate the elegantly layered flavourings of the dish, which are pleasing to the palate, like the meticulously sourced high-quality spring water. AQUA Reflections is a line of highquality mineral water that comes in a very attractive bottle, designed by respected designers and artists – with Eko Nugroho designing the latest collection. Another classic Shanghainese dish is Sleeping Prawn in the Nest. Breaking open the crisp shells of Chinese noodles, diners are treated to juicy and flavourful whole prawns. In between the dazzling culinary gems, a sip of AQUA Reflections Still water is the perfect palate cleanser one needs, with its beautifully balanced pristine flavour. A specialty of the restaurant is the Wushi honey-glazed beef spare ribs. Generous chunks of tender spare ribs are coated delightfully in umami honey-based sauce. A wonderful culinary experience wouldn’t be complete without a chilled bottle of AQUA Reflections Still water to end the meal on a refreshing note. The clear, bespoke natural taste of the still water complements the clean, elegant culinary creations of Shanghai Blue 1920. (SehatAQUA.com) (tuguhotel.com)

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The Perfect Match Motel Mexicola comes up with a way to give an elegant hint of subtlety to favourite cocktails. – By Runi Indrani

ore than just a Mexican restaurant, Motel Mexicola is an obligatory destination for whenever you visit Bali. It’s a household name where the punch is punching, where the music is always good, and where you simply find a great time. While Mexicola serves tasty Mexican cuisine under the vibrant-spirited guidance of Chef Steven Skelly, the bar front is worth a recognition of its own. Mixologist Denny Bakiev brings his imaginative creativity to create Mexicola’s favourite signature cocktails. Staying true to the theme, the bar at Mexicola highlights its tequila collection and naturally, its tequila-based cocktails. That being said, the bar is well prepared to cater to different kinds of palates. Premium spirits including vodka, rum, whisky and many more, can be seen lined up at the

bar. Just like the playful spirit of Motel Mexicola, the bar team also likes to play around with international cocktails and give them a Mexican twist. Mexicola doesn’t just sell delectable food and kicking drinks, it also serves experience and a good vibe, where the aim is making sure the guests have a good time. For those who like their alcohol but more on the mellow side, Mexicola’s barmen have just the right solution. AQUA Reflections, a high-quality mineral water available in both still and sparkling variants, can complement any cocktail of your choice. AQUA Reflections Still water works like magic to give a hint of subtlety to the liquor of your choice, without compromising on the flavour. If you like your whisky neat, but would like to tone it down a notch, AQUA Reflections Still water is a perfect match. You can also try

mixing it with your favourite cocktail, like the classic margarita. Furthermore, AQUA Reflections Sparkling water makes a better substitution for soda water. Bar Manager I Made Sarbina explains that while soda water still has a tiny hint of flavour, AQUA Reflections Sparkling water works just as well as a cocktail or mocktail mixer, and it doesn’t interfere with the characteristics of the liquor or other ingredients. Sweet Lips, Mexicola’s concoction of raspberry-flavoured vodka, elderflower, raspberry, lime and thyme, is beautifully topped with AQUA Reflections Sparkling water to give it a special fizz. Don’t miss the intriguing Tropicosa Cooler, with Wild Turkey bourbon, passion fruit and dark beer. Also, for a refreshing quench, have the AQUA Reflections itself. (SehatAQUA.com) (motelmexicolabali.com)

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exquisite wine pairing

Scott McWilliam

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Creative,

Award-Winning

For six generations, the McWilliam family has been tilling the rich Australian soils to produce an expansive selection of outstanding wines.

Wines

– By Amanda O'Connor

enowned for its high quality, McWilliam’s is one of the most awarded names in the history of Australian wines and offers an extensive range covering many varietals. The McWilliam family has over 140 years of winemaking experience and is one of 12 members of Australia’s First Families of

Wine, all of whom must be able to do at least a 20-year vertical tasting. Upholding the family traditions, McWilliam’s nurture and protect their vines, ensuring their grapes are of the best quality and, with access to some of Australia’s oldest vineyards, dating back to 1880, and

the family’s state-of-the-art McWilliam’s Hanwood Estate winery, this generation’s family winemaker and family ambassador, Scott McWilliam, has plenty of scope for wine style development and innovation. Driven to create wines that demonstrate his family’s passion for winemaking and

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Scott McWilliam

stimulated by the reward of seeing people choose McWilliam’s wines for celebrations, as well as just to enjoy, he sources top quality fruit and crafts fine regional wines with passion and talent. Scott has a clear vision for the company's future, aiming to better anticipate what consumers want and provide them with an experience that remains with them or lasts longer than merely the time it takes to finish the bottle and consequently McWilliam’s wines continue to achieve wine show success and win medals. Since 1981, the McWilliam’s Hanwood Estate range has won more than 22 trophies and 846

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medals, while the Hanwood Shiraz has been McWilliam’s range offers expressive wines that include Chardonnay, Pinot Grigio, awarded two trophies and 66 medals in the Cabernet Merlot, Shiraz and last five years. Shiraz Cabernet. Another prestigious achievement occurred The J.J. McWilliam Shiraz is soft and fullin 2017/18, when the company achieved bodied and goes perfectly with barbecued Five Red Star Winery recognition in meat, while the Pinot Grigio has a lovely the James Halliday Australian Wine fresh, fruity flavour that pairs nicely with Companion – an honour bestowed upon chicken and spicy foods. only the top 3.8% of Australian wineries. One of the famed McWilliam’s ranges is named after John James (J.J.) McWilliam, who turned his father’s vineyards into a thriving operation that won its first national accolade in 1897. The J.J.

McWilliam’s produces a huge variety of wines that are perfect for any occasion, whether dining out, celebrating an occasion or looking to unwind after a long day at work. (mcwilliams.com.au)

Wine Pairing

2015 McWilliam’s J.J.McWilliam Chardonnay

2015 McWilliam’s J.J.McWilliam Cabernet Merlot

This Chardonnay showcases ripe stone fruit flavours balanced against a creamy texture, fresh acidity and subtle hints of oak.

This Cabernet Merlot is soft and fruity, with flavours of plum and cassis supported by subtle tannins and hints of oak.

Enjoy with grilled chicken or seafood dishes.

Enjoy with roasted lamb or grilled beef.

2016 McWilliam’s J.J.McWilliam Pinot Grigio This fruity Pinot Grigio has intense flavours of pear and green apple supported by fresh acidity and floral notes.

2014 McWilliam’s J.J.McWilliam Shiraz Cabernet

Enjoy with grilled seafood or vegetarian dishes. 2014 McWilliam’s J.J.McWilliam Shiraz

This Shiraz Cabernet Sauvignon is soft and medium bodied, with flavours of red cherry and forest berries supported by fine tannins and subtle hints of oak.

This Shiraz is soft and full bodied, with flavours of plum, blackberry and cherry supported by subtle tannins and toasty oak.

Enjoy with beef rendang.

Enjoy with grilled or roasted meats.

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exquisite COCKTAILS

Micaela Piccolo

Hard Work & Glamour 132

From the glamorous world of NYC model to Maison Ferrand Asia Pacific Brand Ambassador, we look at the brand and talk to Micaela Piccolo about her role and love of life.

â&#x20AC;&#x201C; By Amanda O'Connor

lexandre Gabriel, president and owner of Maison Ferrand, is passionate about producing superb quality spirits, such as cognac, rum and gin, using the best techniques available. His Plantation range of rums is made based on long-held traditions of rum making that respect their unique terroir, with aging in bourbon casks in tropical climates followed by further aging and assessment in cognac barrels in Cognac. This painstaking attention to detail creates rums with unique finishes and characteristics. With Plantation Rum vintages travelling from Trinidad to Jamaica and Guyana, among others, with signature blends, bar classics and special editions, there is a whole world to explore through rum. Maison Ferrand is also behind the exceptional Citadelle Gin. Believing modern gins had lost their complexity and refinement, Gabriel decided to make a hand-crafted gin using centuries-old knowhow passed down through five generations of master distillers, creating the complex, refined and elegant Citadelle Gin. Multiaward winning, Citadelle Gin has 69 medals, 32 of which are gold. This extraordinary respect and care underpins every spirit he creates and has given the company its iconic status. Micaela Piccolo is travelling the Asia Pacific region representing Maison Ferrand, so we asked her about her days. Micaela: I love waking with a feeling of so much purpose. Watching artisanal spirits like ours find a place in the market and starting to take a lead worldwide is very enjoyable. We are also in the business of human connection, so my goal is to represent and share the aspects of Maison Ferrand and Alexandre Gabriel with every move and decision I make. I feel I have enormous responsibility training, influencing and presenting these brands, but I also love that this encourages people to try other drinks

Pineapple Upside Down Cake

outside their comfort zone. Yes, I can sell and crunch numbers, but our company truthfully embraces the value of friendships and serving one another as best we can. : How did you end up first bartending, then with Maison Ferrand? M: While modelling in New York City is very exciting, I grew unhappy with not being able to be truly myself and after

a particularly upsetting moment, quit and found a job bartending. From a very inexperienced start, I studied, travelled internationally and worked hard until eventually it all paid off. After some time, I decided to focus on educating and relationship building, so I looked for a suitable position where I could move back to Asia.

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: I hear that Citadelle Gin will be sporting a new look in early 2018. Can you tell us something about that? M: We haven’t changed the wonderful recipe that we use, which we believe is what a gin should be, but we’ve updated its look, highlighting the true DNA of our gin with an image of the citadelle, the botanicals and a design inspired by 18th century France. It looks more elegant, better reflecting that it is a modern French masterpiece. : And there’s a new rum in the market – Plantation Pineapple Rum. Can you tell us about that one? M: Charles Dickens wrote about a delicacy in 19th century England called pineapple rum and Alexandre and spirit historian David Wondrich decided to bring this liquid treasure back to life. They only intended to share it with friends, but the result was a beautifully refined, wonderful rum that was so popular that we now sell it commercially.

Micaela Piccolo

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: Any advice for people starting out in the craft cocktail world? M: Don’t be afraid to get your hands dirty and get to work – just as you would in any field. While this job may be fun, you put a lot of yourself into it every day, so do remember to take care of yourself just as you take care of your guests. Vitamins, exercise and hydration are your friends! (maisonferrand.com)

Bajan Sour • 45ml Plantation Grande Reserve Barbados 5 years • 22ml fresh lemon juice • 22ml simple syrup • Float of red wine • 1 egg white • Garnish: sage leaf & Angostura bitters

Plantation Mai tai • • • • •

45ml Plantation Barbados 5 year 15ml Pierre Ferrand Dry Curacao 15ml orgeat 30ml fresh lime juice 2 dashes Angostura bitters

grapefruit Negroni • • • • •

30ml Citadelle Gin 30ml Aperol 30ml Lillet Blanc 2 dashes grapefruit bitters Garnish: grapefruit twist

Recipes courtesy of Maison Ferrand

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AFTER DINNER NIGHTLIFE

The Golden Atlas ATLAS grand lobby and bar brings back the elegance of the 1920s era in stunning decor and impressive gin and Champagne collections. â&#x20AC;&#x201C; By Runi Indrani

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Summer In Paris

Tamara in a Green Bugatti

ust when you thought you’d seen all the novel trends and quirky concepts in the bar and club scene, ATLAS is bringing back the basic that matters the most: class. Taking up the ground floor of one of Singapore’s most iconic buildings, Parkview Square, ATLAS is all dashing and dapper, and will immediately transport you to the gilded age of the 1920s. Picture the grandest library you can imagine, but replace the books with bottles. Bathed in different shades of Champagne, with art decoinspired tapestries, balconies and leather seating, coming in to ATLAS ignites the jazz spirit in you. While ATLAS opens for dining and drinking throughout the day and night, the place is at its most stellar in the evening, when the intimate golden glow provides a glamorous, yet welcoming, sanctuary after a long day.

Champagne Team (Head Sommelier Mason Ng and Family Sommelier Jack Cheung) are ready to assist you with the finest selection. The extraordinary gin and Champagne collections at ATLAS are made up from contributions from the house’s many friends, distillers and vintners from around the world, in addition to outstanding wines and whiskeys out of the Hwang family’s – the brains behind Parkview Square and ATLAS – cellar. ATLAS’ drinks menu is as impressive as the venue itself, pages after pages of the most potent spirits and cocktails inspired by

the Roaring Twenties. The bar even offers a vintage martini selection, where you can travel back in time by choosing a gin from the decade of your choice (from the 1920s to the 1990s) to be paired with a vintage vermouth. The vintage cocktails section is also inspiring, with tipples like The Florentine Negroni, concocted from 1920s Florentine London dry gin, 1930s Italian sweet vermouth and vintage Campari, or opt for The Deco White Lady for an orange kick to your dry gin. The best thing of all, all this greatness is just the tip of the wonderful iceberg waiting to be revealed. (atlasbar.sg)

There’s more than what meets the eye at ATLAS, as the bar holds one of the biggest and the finest collections of gin, Champagne and other spirits in Asia. The aforementioned bottles lining the antique shelves comprise more than 1,000 gins and 250 Champagne labels, including a London dry gin selection that dates back to 1910. Overwhelmed? Don’t be, as The ATLAS Gin Team (Master of Gin Jason Williams, Head Bartender Roman Foltán and Gin Researcher Jonathan Teo) and The ATLAS

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Gin Tonica

(An ode to Spain, where gin reigns) Ingredients:

Garnish

• 45ml St. George Botanivore • Fresh edible flowers • 120ml East Imperial Grapefruit Tonic • Juniper berries or a slice of grapefruit • Copa de Balon glass or large wineglass

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Method Build all ingredients in Copa de Balon glass or large wine glass, add ice and give a quick stir. Top with garnish.

AFTER DINNER NIGHTLIFE

Skyline and Spirits

Bar Manager Reeve Yip

CÉ LA VI is the answer to the question of where to be in Hong Kong after dark.

ne of the most iconic things about Hong Kong is its skyline in the evening, glitzy skyscrapers in front of the unmistakeable harbour or mountainous backdrop, making rooftop bars a staple destination to enjoy the views of this dynamic city. For a fun night out and about, you definitely can’t go wrong with CÉ LA VI. With other outlets in Singapore,

– By Runi Indrani

pumping clubs. There’s never a boring time in Lan Kwai Fong, and the only way to higher the high is by heading up to the top floors of California Tower where CÉ LA VI CÉ LA VI Hong Kong is located in the Lan is perched. Kwai Fong area. If you’re not familiar with A one-stop destination, CÉ LA VI the neighbourhood, then you really should comprises restaurant, club lounge and sky become so. Lan Kwai Fong is Hong Kong’s deck. The restaurant is a refined venue hub of nightlife happenings, where you can serving an inspired, meticulously prepared find world-class restaurants, chic bars and Bangkok and Saint Tropez, the brand is known for its trending rooftop venues, overlooking scenic cities.

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menu under the leadership of CÉ LA VI’s Executive Chef Jason Au. The club lounge is the place to be seen, it’s where the most talked about themed parties are at, the melting pot of the who’s who. Of course, the sky deck is unrivalled, boasting the aforementioned metropolitan view, a perfect companion for your choice of potent libations for the night. Speaking of which, CÉ LA VI is ready to offer guests a curated selection of crafted cocktails that are inspired by classic tipples

and fused with a modern twist. The New York Sour, for example, brings together Bulleit Bourbon, lemon, sugar, egg white and Cabernet Sauvignon, creating a classicmodern fusion worth sipping. Signature cocktails include The Long Goodbye, concocted from Bulldog Gin, lime, celery, sugar and chartreuse, and the unique Beauty in the East, comprising homemade oolong tea gin, lemon, crème de peach and egg white. Add to that the finest spirits, liqueurs, wines and champagne, and you’re good to

New York Sour, Beauty in the East, White Lion Cobbler, The Long Goodbye, Rosato, Café Casoni

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go. Make the most of the evening by taking up CÉ LA VI’s daily Sundowner offer where you can get two drinks for the price of one from 3am all the way to 9pm. Don’t forget to check out the Cuban night every Tuesday, where you can get down to Latino and reggaeton beats, and ladies night every Thursday, where ladies get complimentary bubbles and canapés, and find out that there’s never a boring time at CÉ LA VI Hong Kong. (celavi.com)

White lion cobBlers Ingredients

The story

• • • • •

This eye-catching cocktail is a take from David Embury’s “The fine art of mixing drinks” in 1948.

Havana 3 year Rum Lime Mixed berries Homemade kaffir lime leaf syrup Ginger beer

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Spalicious

Treatments and Treats at Anantara Spa

Unwind with a new refreshing treatment from Anantara Spa, and complete the experience with curated cuisine that is both healthy and hearty. â&#x20AC;&#x201C; By Runi Indrani

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o one can miss Seminyak when in Bali. With endless retail shops, trendy restaurants and cafes and the sprawling beach, the neighbourhood is made for an all-day strolling session. The tropical heat of the island, however, can wear wanderers down after a while. But you shouldn’t fret, because Anantara Spa at Anantara Seminyak Bali Resort provides an oasis right in the middle of the hustling and bustling Dhyana Pura Street and the lively Seminyak Beach. Enter the tranquil realm of Anantara Spa, where natural concoctions and pampering treatments meet professionally trained therapists, ensuring a rejuvenating experience. To recharge your energy after a long day out, Anantara Spa offers a new

treatment by Elemis called Thousand Flower Wrap, comprising 60 minutes of Anantara signature massage or Balinese massage and 30 minutes of Thousand Flower detox wrap and mini facial. Both the Anantara signature massage and Balinese massage work wonders when it comes to healing tired muscles. The long strokes are beneficial in relieving any stress, and send you into an immediate slumber. Meanwhile, the Thousand Flower detox wrap uses green tea balm that is nutrient-rich and nourishing. Good for detoxification, the wrap contains beneficial therapeutic plants and refreshing flower extracts. Beyond the Thousand Flower Wrap treatment, Anantara Spa knows the

Balance Wellness Retreats Spare half a day – or more – to experience the bespoke Balance Wellness Retreats at Anantara Spa. The half-day wellness programme starts with 60 minutes of Hatha Yoga, before continuing to the 90-minute Balinese Spa Detox ritual. The journey ends with a two-course lunch of wellness cuisine and a glass of raw juice. There are also the two- and three-day options if you want a more thorough retreat. Look forward to healthy and delicious cuisine like the golden gazpacho of sweet tomato and cucumber, cashew hummus and Greek vegetables, coconut pad thai with spicy almond sauce and sake-steamed barramundi with soba noodles, among others.

importance of using the best quality and freshest local ingredients with good nutrients for the oils and elixirs. Natural essences from sandalwood, ylang, patchouli, mandarin, lavender, lemongrass, ginger, cinnamon and bergamot, to Bali coffee beans, natural volcanic pumice, sweet woods, carrots and cucumbers, can be found in Anantara Spa’s concoctions. Consult the therapist to find out which treatment best fits your needs – from scrubs to ancient rituals, and you’re guaranteed to leave the spa feeling brand new. (bali.anantara.com)

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RAFFLES JAKARTA Located in the heart of the Mega Kuningan district, Raffles Jakarta is a peaceful oasis in the bustling city. Visitors can appreciate the stunning Gunawan-style artworks spread throughout the hotel, commissioned in memory of Indonesia’s art maestro Hendra Gunawan. The hotel’s interior exudes casual elegance and comfort with curves and vivid colours reminiscent of Hendra Gunawan’s distinctive style. Offering 173 luxuriously appointed rooms with breathtaking views of Jakarta’s dynamic skyline, guests can sink into their deep-soaking bathtub in the dazzling all-marble bathroom. The famous Raffles butler service can be counted on to cater to

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A home away from home for business travellers and holidaymakers, Raffles Jakarta offers stunning five-star accommodation with worldclass amenities, such as the luxurious Raffles Spa and the acclaimed Arts Café. Raffles Jakarta Jalan Professor Doktor Satrio, Jakarta 12940, Indonesia T: (+62) 2129880888 raffles.com

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every need, from pressing suits to buying a personalised gift for a loved one. The hotel’s enviable amenities include the famed Raffles Spa, which offers a range of acclaimed wellness products such as Gaylia Kristensen and Kerstin Florian, as well as signature treatments such as Indonesian Heritage Experience and Minds & Body Spa Ritual. The hotel's dining options include Arts Café, which offers a myriad of exciting culinary creations, The Writers Bar in which guests can enjoy decadent hot chocolate and scrumptious confections, and Navina pool bar's light bites and refreshments amid the hotel’s lush poolside garden.

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