Exquisite Taste Volume 37

CUCINA

CHARCUTERIE & PREMIUM CHEESE

PATRIZIA BATTOLU

AMAURY BELKHANFAR

A Season to Celebrate

Join us in celebratory merriment as we commemorate Exquisite Media’s 12th anniversary in style. Marking the annual milestone is Exquisite Awards 2022, bringing the best of the best in hospitality, as well as the food and drink industry in Jakarta, Bali and beyond. The festivities don’t stop there, as we’re also looking forward to the joyous season of Christmas and a sparkling New Year.

We are delighted to congratulate all the winners of Exquisite Awards 2022, who are featured in this edition of Exquisite Taste. Turn to our Cover Theme pages to delve into the top ranks of F&B establishments as voted by our readers, and unveil the best restaurants, bars, beach clubs, brunches and so much more.

To keep the jubilant spirit going, we have selected exciting festive events and happenings in Jakarta and Bali in our Calendar pages. We also get in touch with the who’s who of the culinary world, including world-renowned Chef Ryan Clift, as well as Executive Chef Vincent Leroux from Jumeirah Bali who has graced our cover this month.

Continue the deliciousness with our Gourmet reviews, from the new dining establishment Maza Jakarta, to refined hot pot restaurant Bai Yun in Bali and Chinese-inspired dining destination Tian Jing Lou in Bandung. Find more F&B updates and happenings through the Grapevine.

Don’t forget we also publish our in-depth magazines on our websites and have great apps to access all our features. These are good options to discover our current – and past – print magazine content, as well as continually updated pieces from around the region and beyond. Visit www.exquisite-taste-magazine.com or download the Exquisite Taste app from the Apple App Store or Google Play.

From the team at Exquisite Taste, we wish you a cheerful Christmas and fantastic New year 2023! See you next year!

Cheers!

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

SUNDAY BRUNCH

Every Sunday, from 12.00 to 16.00 Experience a truly luxurious affair with our Segaran Sunday Brunch. Located on the edge of paradise, Jumeirah’s Segaran restaurant offers a world-class dining experience. Enjoy a scrumptious feast that is locally sourced and inspired by South East Asian delicacies.

Price starts at

IDR 950,000 ++ per person

Including fresh juices, mocktails, coffee and tea Children aged 4 - 12 years, receive 50% off

Additional packages available: Free-flow alcohol beverages and upgrade your package with a Talise Spa experience

Kawasan Pecatu Indah Resort Jl. Raya Uluwatu Pecatu, 80361 Bali, Indonesia jbareservations@jumeirah.com | +62 361 201 5000

CEO & PUBLISHER

Lenny Marlina Tanu lenny@exquisite-media.co.id

SENIOR MANAGING EDITOR

Runi Indrani runi@exquisite-media.co.id

MANAGING EDITORS

Rizky Catur Adityo rizky@exquisite-media.co.id

Rizki Pradana rizki@exquisite-media.co.id

EDITORIAL TEAM

Amanda O'Connor Christian Galbraith

DIRECTOR OF SALES

Putri Desianti

SALES & MARKETING MANAGER

Shanti Wicaksani

SALES EXECUTIVE Erin Kusuma

ART DIRECTOR

Micco Rian

CREATIVE DIRECTOR

Clif Ricky Robin Pontororing

GRAPHIC DESIGNERS

Sahid Darma Kusuma Ni Luh Suarjani

CHIEF ACCOUNTING OFFICER

Evy Mariana Tanu

PUBLISHING ADMIN MANAGER

Yunita Nugraheni

PHOTOGRAPHY CONTRIBUTORS

Dewandra Djelantik Ganang Arfiardi

CIRCULATION

Ketut Sri Dono

Amri Suhada I Gede Mas Darma

ADMIN

Kadek Wulan Dwi Kusuma

ADVERTISING ENQUIRIES

Email : sales@exquisite-media.co.id

BALI : (+62) 361759180, 759184 & 767617

JAKARTA : (+62) 2157939423 Hotline : (+62) 81238487999

EDITORIAL ENQUIRIES editorial@exquisite-media.co.id

DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id

SUBSCRIPTIONS info@exquisite-media.co.id

On the cover: Vincent Leroux

Venue: Jumeirah Bali

Photographer: Dewandra Djelantik

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Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav. 1 Kuta, Badung, Bali 80361, Indonesia Tel: (+62) 361759180, 759184 & 767617 Hotline: (+62) 81238487999

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CONTENTS

GRAPEVINE

The Grapevine pages are packed with tasty culinary-driven titbits around our region. Delve into the latest happenings in the culinary scene with the most innovative F&B openings, inspired new menus and the most talked about culinary events.

Mark your diaries with a range of seasonal happening in Jakarta and Bali found in our Calendar section, from special Christmas offers to New Year’s Eve festivities.

Take a peek into high society with this series of photo collections from the finest events in Jakarta and Bali, such as the launch of The Macallan Harmony Collection Rich Cacao at Artoz Bar in Jakarta, and the reopening of the uber-stylish Cucina at Sofitel Bali Nusa Dua Beach Resort.

JOIN NOW !

EXQUISITE AWARDS 2022 2022

The most coveted event of the year is back. In this issue, we take a closer look at the F&B venues in Jakarta, Bali and beyond that are also the winners of Exquisite Awards 2022. From the best Chinese, Japanese and Indonesian restaurants, to the best fine dining and casual restaurants, we also feature the best bars and beach clubs, plus the readers’ choice winners.

FOR VOTE

Discover the most buzzing new openings and new menus around the archipelago. In this issue, we take you on a culinary trip to Maza Jakarta, Tian Jing Lou at InterContinental Bandung Dago Pakar and Bai Yun at The Apurva Kempinski Bali.

LIVE VOTING PORTAL

New Dining On The Block

It's always exciting to discover new dining establishments with a great concept and an even greater menu. For this edition, we take a look at some of the buzzworthy culinary destinations in Jakarta and Bali.

Maza Jakarta

Maza is the latest addition to Altitude Group, one of Jakarta’s prominent F&B groups. Unlike their other restaurants, which are compounded in a single address, Maza is just a little closer to the south, finding its home on the first floor of the lavish, modern Menara Astra. The interior boasts black walls, dark wood tables with brass lining, and a bright golden emblem on the wall.

The menu at Maza focuses heavily on fresh premium ingredients, showcasing nigiri sushi, sashimi and open temaki in their purest flavours. The cooked dishes are also enticing, with unique creations such as Tuna pizza and zuke tataki jalapeño in the cold selections, and wagyu bone marrow rice

and flaming ishiyaki steak among the hot dishes. Two of the world’s most prestigious ingredients, Hon Maguro Toro and A5

wagyu, also have their own dedicated section in the menu.

Maza Jakarta ( @maza.jakarta)

SMriti

Smriti means “commemoration” in Sanskrit, which is the founding concept of this new restaurant. Constructed inside a colonial home in the heart of Jakarta, Smriti is designed with an eclectic art deco interior of rustic wood panels and beams, leather seats, marble tables, and vintage rugs. A New York-style bar welcomes guests, while the early 19th century influence is more prominent in the massive main dining area, which has an open kitchen as the focal point. Just like the outer building, Smriti’s menu takes guests on a journey through the old East Indies. Unveiling menus through volumes, its very first edition is inspired by the gastronomy of Sumatera and Java, starting with unique dishes such as Oyster Bakar, Steak Saus Rendang, Bobor Jamur Asap, and Klepon Cake to name a few. The drinks also tell stories – from whiskey-based favourites to those incorporating Indonesia’s exotic tropical spices.

Smriti (smritijakarta.com)

KLEPON CAKE

OPEN TEMAKI

Padma Hotel Semarang

culinary journey in contemporary

New Dining On The Block

MISS FISH BALI

SPICY TUNA HOSOMAKI

The vibrant and happening Berawa area always has great array of dining and drinking establishments that attract people from around the world. This time, the area welcomes Miss Fish, a chic and sleek venue serving modern Japaneseinspired cuisine. Drawing inspiration from the finesse of Japanese culture, further elevated with delicate twists from around the world, Miss Fish serves inspired dishes that you’ll be talking about for a long time.

At the omakase bar and patio, diners can savour culinary delights such as the tom yam shiromi with white fish, marinated shiitake, baby starfruit, tom yum vinaigrette, lime oil, coriander and green onion, combining a Japanese dish with Thai flavours. More signature dishes can be found in the Peruvian ceviche, salmon truffle hosomaki and foie gras uramaki. Complete the experience with the selection of Japanese sake, as well as creative and classic cocktails.

Miss Fish (missfishbali.com)

BARTOLO

Simple and refined, Bartolo is located in the idyllic Uluwatu area, offering a neighbourhood restaurant and bar with a meticulously designed menu. Drawing inspiration from European gastronomy, diners can find lavish European flavours at Bartolo, crafted from locally sourced seasonal ingredients.

The aperitifs section offers delicacies like banderilla gilda with olive, anchovy and pickled piparra; market clams with aioli sauce and French baguette; as well as an unforgettable charcuterie selection. Indulge in main courses like grilled ox tongue and market fish en papillote with wine sauce and courgettes. Don’t forget to save some room for dessert. Just as alluring as the food menu are the beverages, with creatively concocted libations in addition to the wine selection, house sodas and beer.

Bartolo (bartolobali.com)

SALAD, CHICKEN FRICASSÉE & STEAK FRITES

VIBRANT VILLAS

New BarBacoa FlavourS

By Nic PhiliP

Since opening in 2013, Barbacoa has been a favourite destination for diners looking to get a dose of grilled goodness. Located on Petitenget street in Seminyak, the warehouse-style venue boasts a now rare sighting of rice paddies on its backyard, as well as a stylishly rustic ambience on the trendy and vibrant street.

After a hiatus, the restaurant recently opened its doors again to anticipating guests, bringing a new face and a new touch of flavours to the equation. At the helm of Barbacoa is Australian Chef Nic Philip, who is no longer a stranger in Bali’s dynamic culinary scene. With over a decade of experience leading outstanding dining destinations in Bali, Nic is bringing his A-game to spruce up Barbacoa’s menu while maintaining the restaurant’s identity.

Barbacoa still upholds its main core of grilled cuisine, with the main star of the kitchen being the Asado pit, in addition to the Parilla flat grill and wood-fired oven. That being said, the restaurant also wants those who are looking for non-meat culinary delicacies to be

able to enjoy the menu as well with inspired dishes made from the freshest ingredients.

Under Nic’s guidance, the menu offers enticing items for an indulgent meal to share. Start with the charred carrots and tuna tartare, before moving on to the main show of the eight-hour asado pork and 1kg

rib on the bone. Amp up the experience with creative concoctions such as the kaffir gin sour or mezcal sour. For a sweet and exciting wrap-up, the nitro sundae makes a great dessert as well as show to watch, as it is made right by your table.

Barbacoa (barbacoa-bali.com)

MEZCAL SOUR

CHARRED CARROTS & SPANISH-STYLE

SPIRITED AWAY

Bali-based Spice Islands Distilling Co. has put Indonesia on the gin map

The boom in craft gin has been a worldwide phenomenon, with seemingly every town in countless countries taking advantage of the unique botanicals in their backyard to create delectable juniper distillates. Like wine, good gins are becoming appreciated for the complexity of their notes and the nuances of their origins.

Yet while other nations in Southeast Asia have seen the emergence of several well-regarded gin distilleries (tiny Singapore alone has three such enterprises), Indonesia, a vast, botanically rich archipelago that is home to the original “Spice Islands,” didn’t appear on the juniper map at all— until now, that is.

Based in Bali, Spice Islands Distilling Co. is Indonesia’s first authentic craft distillery, meaning the flavor in the gin is derived from a distillation process using natural botanicals in a traditional copper still. Under the direction of Master Distiller Mitch Hayhow, the company launched its first small-batch gin, East Indies

Archipelago Dry Gin, last November, blending conventional botanicals such as Macedonian juniper and angelica root with distinctly Indonesian ingredients like torch ginger flowers, andaliman pepper, and lemon basil. The result is a moreish and unmistakably Indonesian gin that has already won gold at three major international competitions—the 2022 World Spirits Awards; the 2022 Bartenders Spirits Awards, and the 2022 World Gin Awards—as well as a silver medal at the 2022 London Spirits Competition.

So what makes East Indies Archipelago gin so special? Explains Spice Islands Distilling Co.’s general manager, Richard Irving, “Indonesia is a distiller’s paradise. It’s home to 10 percent of the world’s flowering plant species. It’s hard to imagine a better place to make gin. With East Indies Archipelago, we aimed to make a gin that would appeal to regular gin drinkers, but would also give something unforgettably Indonesian in its flavor.”

autheNtic BaliNeSe DiNiNg exPerieNce

One of the outstanding dining destinations at The St. Regis Bali Resort is Dulang Restaurant, which has recently re opened its doors to welcome back excited diners. Dulang Restaurant is long known and loved for serving authentic Balinese cuisine in a mesmerising setting within the resort. The restaurant incorporates nostalgic colonial décor enhanced by the surrounding lush tropical garden, creating an idyllic ambience to match the culinary offerings.

Not only does Dulang Restaurant serve traditional Balinese cuisine it also recreates the cultural experience. A dining journey at Dulang start s with a welcome drink of Loloh Cemcem, a traditional beverage made from indigenous herbs from an ancient family recipe, served by one of the hosts. A Balinese handwashing ritual called mewacik is performed at the table before the dining starts.

Opening the actual meal is a wide array of sambals served with home-cooked crackers. The main course is served on a dulang, a traditional royal plate , from which the restaurant gets its name Enchanting music is played on traditional bamboo rindik, a charming companion to the Balinese dance performance. The cherry on top of the experience is the authentic Balinese desserts, such as dadar gulung, a pandan crepe roll filled with palm sugar and grated coconut, served on the side of Kopi Luwak, or civet coffee.

Dulang Restaurant (stregisbali.com)

NegroNi at

From 12 to 18 September 2022, Nautilus Bar at Four Seasons Hotel Jakarta invited Negroni enthusiasts to enjoy the classic

cocktail that dates back to 1919 in Italy with modern twists. Nautilus Bar is known for its Indonesian maritime concept, inspired by the country’s spice trade

during the 16 th century, with artworks of the historical Sunda Kelapa port, as well as nautical-inspired elements.

To pay tribute to the popular classic cocktail, the hotel’s head bartender Henry “Ale” Maraben Siktimu crafted two creative Negroni interpretations imbued with a Nusantara touch. The Coco Pandan Negroni is concocted from fat-washed coconut oil Bulldog gin, homemade pandan liqueur, Cinzano Rosso vermouth and Campari. Meanwhile the Nutmeg Negroni substitutes gin with nutmeg-infused Wild Turkey bourbon whiskey, in addition to shiraz reduction, Cinzano Rosso vermouth and Campari. Adding to the Negroni merriment were two curated cocktails: the Black Pearl from Argo Bar at Four Seasons Hotel Hong Kong and Café Negroni from Charles H. at Four Seasons Hotel Seoul.

Commemorating the 10 th anniversary of Negroni Week celebrations, Nautilus pledged to donate a portion of the Negroni cocktail sales to a dedicated charitable fund managed by Slow Food.

Nautilus Bar at Four Seasons Hotel Jakarta (fourseasons.com)

COCO PANDAN NEGRONI

• EXQUISITE REAL ESTATE is your go-to property agent with trusted and skilled realtors ready to help find your dream home. (www.exquisite-realestate.com).

• CELEBRATE INDONESIA ,

privileges for AMERICAN EXPRESS cardholders for Restaurants, Shopping, Spa & Wellness Centres, as well as Activities and the After-Hours scene in Bali as island destination with across more than 55 selected merchants. (www.celebrate-indonesia.com).

• DREAM & DINE , an

guide presenting the best hotel, resort and dining options in Jakarta, Bali and Surabaya with exclusive privileges for BANK DANAMON customers across more than 74 selected merchants. (www.dreamndine.com).

• JELAJAH INDONESIA by BRI, an annual unrivalled privilege program for BRI Cardholders featuring more than 520 Hotels, Restaurants and Spas from seven of Indonesia’s big cities: Jakarta, Bandung, Bali, Surabaya, Semarang, Medan, Makassar, Batam, Bogor, Labuan Bajo, Solo, and Yogyakarta. (www.jelajah-indonesia.co.id).

• TERRASSE Magazine by BRI, a quarterly High-End Banking, Lifestyle & Travel Magazine for BRI (Bank Rakyat Indonesia) priority customers across Indonesia.

• EXQUISITE AWARDS , honour the best of the best, from hotels and spas, to restaurants, bars and after dinner nightlife spots in Jakarta, Bali and other cities of Indonesia. The awards are bestowed at exclusive prestigious events in the two cities, attended by VIPs and the movers and shakers of the industry. (awards.exquisite-media.co.id).

ShiNiNg light at luce

After InterContinental Singapore hosted a culinary casting call to find a gastronomic talent to helm the hotel’s flagship restaurant, the launch of LUCE by Davide Giacomelli followed earlier this year. The global hunt saw more than 200,000 hopefuls, which eventuated in Davide beating almost 120 other chefs from around the globe. The prize is a namesake concept brought to life as InterContinental Singapore’s signature restaurant.

With more than 13 years of experience in the culinary industry, including at several Michelin-starred restaurants across Europe, Davide’s passion for Italian cuisine and adventures earned him LUCE by Davide Giacomelli. Luce means light in Italian, portraying the bright flavours found on the menu, as well as the warm and inviting ambience of the restaurant.

Offering a personal, immersive and authentic Italian dining experience, LUCE puts its focus on fresh, local ingredients for the seasonal à la carte menu that will be refreshed on a quarterly basis.

Davide will be supported by Restaurant Manager Artem Viglione, who has honed a deep-rooted penchant for the F&B industry with experiences throughout Italy, the United Kingdom, Australia and Singapore. In his outstanding resume are iO Italian

Osteria Restaurant, LAVO Restaurant at Marina Bay Sands and Da Paolo Restaurant & Bar at Dempsey.

LUCE by Davide Giacomelli at InterContinental Singapore (singapore.intercontinental.com)

DAVIDE GIACOMELLI & ARTEM VIGLIONE

DAVIDE GIACOMELLI

oMakaSe oFFerS at NoBu SiNgaPore

The world-acclaimed dining destination Nobu Singapore strives to bring delightful moments of surprise to diners by offering two omakase experiences to enhance the dining journey. Situated at the opulent Four Seasons Hotel Singapore, the restaurant presents the Teppanyaki Omakase and the Chef’s Table Omakase menus, comprising intimate gastronomic journeys with signature Japanese techniques and Peruvian influences.

The Teppanyaki Omakase menu comprises eight inventive courses served in the restaurant’s two semi-private teppanyaki rooms. Savour the freshest catch-of-theday meticulously crafted by experienced sushi chefs led by Executive Sushi Chef Tim Otomo. Following the premium sushi dish are refreshing salad dishes, a succulent lobster entrée, a meat course prepared à la minute a nd sweet treats by Pastry Chef Jackie Teo, among others.

Meanwhile, the Chef’s Table Omakase serves a decadent 11 courses, including four cold dishes, two hot seafood dishes, a premium meat course, a delicately balanced soup and more. This menu can be enjoyed in the Chef’s Table private dining room, with an integrated fully equipped live station, where diners can watch Executive Chef Hideki Maeda work his magic.

Nobu Singapore at Four Seasons Hotel Singapore (fourseasons.com)

SALMON TARTARE

the reFiNeD riStoraNte iN DuBai

In the ultra-luxurious city of Dubai, the stylish Armani Hotel Dubai is situated in the iconic Burj Khalifa – the tallest tower in the world.

Designed and developed by world-renowned designer Giorgio Armani, Armani Hotel Dubai exudes his signature style that encompasses natural elegance, modern simplicity and sophisticated comfort.

Among the world-class facilities and features, the hotel takes pride in its creative approach

to global cuisine, evident in its collection of award-winning restaurants, including the refined Italian dining destination Armani/ Ristorante. Focusing on only the finest ingredients, the restaurant takes pride in its elevated flavour combinations, complemented by sophisticatedly modern presentation. Topping off the exclusive experience is the restaurant’s bespoke service.

Sit by the restaurant’s terrace area to really bask in the unrivalled

outdoor atmosphere, complete with an unobstructed view of The Dubai Fountain. Meanwhile, for something more exclusive, opt for an Armani/Ristorante private dining room. Start your culinary journey here with classic aperitivo, before continuing with the degustation-style menu paired with the finest wines from the restaurant’s own sommelier.

Armani/Ristorante at Armani Hotel Dubai (armanihotels.com)

SFERA SELECTED ITALIAN DISHES

exquiSite JiaNgSu FlavourS iN hoNg koNg

Discerning diners in Sheung Wan area, Hong Kong, rejoiced over the recent launch of Jiangsu Club, a dining establishment showcasing China’s regional cuisine in a luxurious setting. Inspired by the iconic architecture landmark s in Beijing, the quadrangle courtyard house, the restaurant’s main dining area and eight individual private dining rooms boast a palette of sapphire blue, showcasing understated luxury.

Helmed by three master chefs, Culinary Consultant Chef Simon Ng Wang-Chau, Executive Chef Hong Chi-Kin and Dim Sum Chef Michael Lam Kuen Chin, Jiangsu Club focuses on meticulous preparation, rich culinary techniques and well-considered presentation to craft the enticing regional cuisine.

Some of the signature dishes to try are the hearty chicken and wonton soup, deep-fried twins baby yellow fish, deep-fried sweet and sour fish with pine nut, Su eight treasures duck, and Hangzhou beggar’s chicken, and more. With eight private rooms vary ing in size and features, Jiangsu Club is an ideally

opulent venue to have a quality meal with the family. The restaurant’s extensive menu invites you to share many dishes, such as the dried farm vegetables with braised pork

knuckle, and braised prime ribs with brown sauce and twelve flavours.

Jiangsu Club ( @jiangsu.club)

DEEP-FRIED

SPaNiSh DeStiNatioN iN hoNg koNg

Just last October, Hong Kong welcomed a new addition to its already vibrant dining scene.

Introducing BÀRBAR, a casual | Spanish-style wine bar and tapas bar, situated on Wan Chai’s Ship Street. With the concept of combining a wine bar and a tapas bar, BÀRBAR is a multi-faceted venue offering an impressively extensive selection of Spanish wines by the glass, curated by the bar’s own Spanish culinary specialists and Spanish wine sommeliers. In addition to several classic and popular

wine labels, BÀRBAR also serves Spanish sherries, artisan craft gins and Spanish sparkling wines.

As for the tapas part, BÀRBAR is inspired by the social tapas culture of Spanish cities like Madrid and Barcelona. Under the restaurant’s Spanish Chef and Culinary Director, Edgard Sanuy Barahona –famed for the modern tapas bar Pica Pica in Sheung Wan, the inspired dishes are served tapas-style, or in small-plate format, allowing diners to taste a variety of options.

BÀRBAR’s menu is Spanish ingredientdriven, with a traditional yet playful approach, utilising age-old and modern methods for lunch and dinner. The venue showcases a contemporarily sleek design comprising timber, marble and intuitive lighting. Bask in the elegant wine bar area, at the communal dining table, or the dining counter where the open kitchen showcases the chefs in action.

BÀRBAR (epicurean.com.hk)

MEZCAL SOUR

TAPAS SELECTION & SPANISH WINES

celeBratiNg craFtSMaNShiP

As one of the world’s leading whisky makers, the history of The Balvenie tells a story of dedication and passion. For 130 years, The Balvenie has left an impressive mark on the world stage by continuously creating award-winning single malts. Committed to its craft and looking to inspire a new generation of makers, The Balvenie has launched The Makers Project with the aim of exploring modern creativity across categories and dramatising the difference when Makers pour their heart into what they do.

For the first phase of The Makers Project, The Balvenie is collaborating with one of Indonesia’s renowned artists, Diela Maharanie, on limited ceramic gift sets. Inspired by Indonesia’s well-known Burung Cenderawasih, or birds-ofparadise, Diela’s artwork is full of vivid colour that lights up the senses.

This collaboration between The Balvenie and Diela Maharanie reflects the shared passion for the creative process, as well as the time and focus that goes into creating something extraordinary. Diela has elevated her natural talents into breakthrough works by pouring her passion, personality and heart into each of her works and embodying the true craftsmanship spirit of The Balvenie.

“At The Balvenie, we are constantly striving to collaborate with like-minded people who share our passion to create something extraordinary, and our partnership with Diela Maharanie is a testament to this. The Makers who collaborate with us are artists and craftspeople who devote all their mind and prioritise originality in each of their works. Just like the craftspeople in the distillery, each has a unique story to tell, and I’m thrilled to see these stories unfolding as we present these visually stunning gifts with a purchase of The Balvenie in the Southeast Asia region,” said Brett Bayly, Southeast Asia Brand Ambassador for The Balvenie. The Balvenie (thebalvenie.com)

THE BALVENIE DOUBLEWOOD

DIELA MAHARANIE

TWG Tea

Known for its quality tea leaves and many tea varieties, TWG Tea proudly presents its festive collection for the joyous season, the Forever Noel Tea. The limited edition Forever Noel Tea is part of the brand’s Grand Mode Tea Collection, comprising a sparkling TWG Tea green tea blended with a festival of flavours and warm winter spices. Tea enthusiasts will find enticing notes of

hibiscus, cinnamon, clove and orange peel to match the Christmas vibe.

You can get the Forever Noel Tea collection in lavish emerald and gold packaging, adorned with sleigh bells and mistletoe, perfect for a thoughtful Christmas gift. In addition to the special festive tea, TWG Tea also invites guests to try its limited edition festive macarons, comprising a

Forever Noel Tea-infused apricot ganache filling between crisp almond shells with gold feuilletine bits. The festive offerings are available for dine in, or for takeaway as Christmas hampers at TWG Tea Salons & Boutiques at Pacific Place and Plaza Senayan in Jakarta, Indonesia, from 3 November to 31 December 2022.

TWG Tea Salons & Boutiques (twgtea.com)

FOREVER NOEL TEA SET

Mandarin Oriental, Jakarta

Spend the joyous season in the heart of the vibrant capital city with Mandarin Oriental, Jakarta. The legendary hotel has been known and loved for decades for its timeless elegance, strategic location, and the iconic Bundaran HI view it boasts.

This holiday season, the hotel invites discerning diners to make the most of its refined French restaurant Lyon and take up the delectable culinary offers. The culinary festivities at Lyon will start on Christmas Eve with a set menu dinner comprising exquisite regional dishes. On Christmas Day, the restaurant serves a special holiday brunch, showcasing a wide array of curated flavours.

Come New Year’s Eve, the French restaurant has prepared an elevated, indulgent New Year’s Eve dinner. The festivities don’t stop there, as Lyon still has its New Year’s Day Brunch up its sleeve. In addition, don’t miss the meticulously designed Christmas hampers by Mandarin Oriental, Jakarta to share the merriment of the season with loved ones.

Mandarin Oriental, Jakarta (mandarinoriental.com)

FRESH

SIR LOIN

Located in South Jakarta, SIR LOIN has quickly become a favourite dining spot for the city’s diners. The comfortable eatery serves perfectly aged steaks along with an array of main dishes that satisfy all appetites.

Welcoming the jolly festive season, the steakhouse is offering unforgettable dining

with its selection of A5 Miyazaki striploin and camembert cheese-aged Japanese fullblood sirloin. Imported directly from Japan, these meats add more merriment to your celebrations. For those who prefer a classic cut, the 30-day dry-aged bistecca Fiorentina is a great choice to be shared with loved ones. Available in large cuts, from 1.3kg up to 2kg, the meat will be grilled perfectly and topped off with sizzling butter.

If you are thinking of celebrating the festive season at home, don’t forget to book the SIR LOIN at Home service. Offering different packages for large and small gatherings at home, SIR LOIN prepares everything from grilling equipment to the waitress team, utensils and napkins to make it a seamless dining experience for you and your guests.

SIR LOIN ( @sir.loin.jkt)

Sudestada

Ending the year with a feast should be the new normal. All December long, Argentine steakhouse Sudestada will be delivering exactly that to the diners’ tables as they celebrate their excellent specialties.

The Sudestada Festive Platter serves nearly everything that is great about the restaurant. From 300g ribeye to 300g striploin, 300g Picanha (top rump) and 300g Bife de Vacio (flank) – all cooked medium-well and succulent in the Argentinian way.

To add more festivity, the package comes with a free half bottle of Terazzas Altos del Plata Malbec, one of the nation’s most prestigious brands of wine. Available from 1 to 31 December 2022, the Festive Platter is priced at IDR2,460,000++.

Sudestada (sudestadagrill.com)

A5 MIYAZAKI STRIPLOIN

SUDESTADA

Savâya Bali M

ajestically positioned amidst tropical greenery on the sweeping limestone cliffs of Uluwatu, Savâya Bali offers guests a spectacular experience. With some of the finest drinks and facilities in the region, all complemented by firstclass resident DJ entertainment and regular international acts, Savâya is a magnet for the global pool party set.

Being a renowned party spot on the island, this magnificent venue is closing the year with not one, but two, international headliners to further cement its reputation as the ultimate lifestyle destination. On 30 December, Australian group RÜFÜS DU SOL will bring their signature sound to the cliffs of Uluwatu as a warm-up before welcoming the last day of 2022.

On 31 December, South African DJ Black Coffee will take the lead at Savâya and provide entertainment until the new year. The Grammy-winning artist, whose real name is Nkosinathi Maphumul, is ready to make this a party to remember. Tickets are already available on Savâya’s website.

Savâya Bali (savaya.com)

Le Gastronome

O verlooking the verdant rice paddies, Le Gastronome at Keliki Luxury Lodge is preparing memorable festive celebrations for you and your loved ones. Focusing solely on refined French gastronomy and international flavours, the two-storey restaurant is the place to be to enjoy a delectable journey through taste.

On Christmas Eve, the culinary team at Le Gastronome will prepare a sixcourse degustation menu to welcome the jolliest time of the year. Serving Frenchinspired dishes, the dinner is priced at IDR1,000,000++ per person. The next day, families are invited to indulge in a familystyle lunch and dinner with prices starting at IDR600,000++ per person.

Welcoming the new year, Le Gastronome at Keliki Luxury Lodge is hosting a night full of extravagance. Offering an eight-course set menu dinner, guests will end the year in style with live music, exquisite meals and drinks. The NYE party is priced at IDR1,500,000++

per person, inclusive of a welcome Champagne drink, dinner and a special Keliki gift box. You can make reservations by phoning the

restaurant at (+62) 82111305663.

Le Gastronome at Keliki Luxury Lodge (kelikiluxurylodge.com)

COMO Uma Canggu

Sitting alongside Echo Beach in Canggu, COMO Uma Canggu is a stylish destination for the whole family. Offering a smorgasbord of five-star facilities, the resort also caters to those seeking an enjoyable festive season.

Starting on 24 December, the resort’s COMO Beach Club will play host to memorable celebrations. From 5pm to 8pm, enjoy a special drinks promo during Sunset Gin and Jazz while being serenaded by live music and traditional fire dances. On Christmas Day, invite your loved ones for a relaxing Sunset Unplugged session at COMO Beach Club.

Meanwhile, to welcome the new year, COMO Beach Club has prepared a delightful threecourse New Year’s Eve menu for 31 December. Dance the night away with special live performances from the island’s best artists. The next day, treat the whole family to a New Year’s Day lunch at COMO Beach Club Lawn, featuring a Jimbaran-style seafood barbecue and a live performance by DJ Sammy Sax. This is surely the hottest spot to enjoy the first day of 2023.

COMO Beach Club at COMO Uma Canggu (comohotels.com)

Mandapa, a Ritz-Carlton Reserve

When in Bali, celebrate the festive season Ubud-style at Mandapa, a RitzCarlton Reserve. Secluded in the lush heart of Ubud, the resort presents delectable delights to celebrate Christmas and New Year at the exceptional dining and drinking outlets: Kubu, Sawah Terrace and Ambar.

Kubu, the scenic restaurant serving Mediterranean-European cuisine, invites diners to enjoy a Christmas Eve dinner by the riverfront. Indulge in the array of sweet and savoury bites, while kids under 12 years old can expect some surprise treats from Santa Claus. On Christmas Day, Indonesian restaurant Sawah Terrace opens its doors for a lavish Christmas Day brunch with a divine buffet spread.

To ring in the New Year, the resort invites guests to a countdown at the Pool Bar, but before that, you can choose from various dinner offerings for the last evening of the year. The elevated venue Ambar has prepared a special dinner menu for the

occasion. Meanwhile, Sawah Terrace serves a more casual buffet dinner. Last but not least, an exquisite gala dinner is ready to

make your night special at Kubu. Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

IntroducIng the Macallan harMony collectIon rIch cacao

Deeply rooted in nature for almost 200 years, The Macallan has finally unveiled the first limited-edition whisky that will see the brand progress its journey towards sustainable packaging with The Macallan Harmony Collection Rich Cacao. Crafted using a combination of European and American oak casks, The Macallan Harmony Collection Rich Cacao is characterised by a deep, dark chocolate profile, which pairs with the richest chocolate for a luxurious sensorial experience. Over an intimate gathering at Artoz Bar in Jakarta, The Macallan invited the city’s movers and shakers to experience first-hand the latest addition to the brand’s line up with a five-course degustation dinner. (themacallan.com)

THE MACALLAN HARMONY COLLECTION RICH CACAO

KRIS ADIDARMA

IZABEL JAHJA

NINO HERNANDEZ & CHRISTIAN SUGIONO

CHEF KIM PANGESTU

LENNY MARLINA TANU & RIAN IBRAM DINNER PAIRING

JOHNNY CAYADIE & ELVIN

RUBEN OBERMAN

a Star-Studded celebratIon at the new cucIna

A stylish Mediterranean restaurant set in the heart of Sofitel Bali Nusa Dua Beach Resort, the newly revamped Cucina finally opened to the public with a day of glitz and glamour. The movers and shakers about the island, as well as the who's who from the capital city, could be seen flocking the new establishment having the time time of their lives, enjoying the scrumptious spread and gorgeous setting.

Cucina at Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

BECKY TUMEWU & RIAN IBRAM

RIAN IBRAM, LENNY MARLINA TANU & SYLVAIN PASDELOUP

MICHELLE SCOTT, HENRY SCOTT & RAM HIRALAL

FACHRI ALBAR, RENATA KUSMANTO & NICHOLAS SAPUTRA

MICHAEL SURYA & FRIEND

AUL BASIR & SUCI RAHMAWATI

ANDIEN & IWET RAMADHANLIANA

TINA MEILINA

SYLVAIN PASDELOUP & GAYNOR REID

HEMAL JAIN, LENNY MARLINA TANU & PRITHA RAZAR

SUNDAY BRUNCH

BEATS VIBES

2022 has seen some outstanding new recordings from artists both old and new that will make fabulous stocking fillers. So, check out your favourite streaming or download service or get on trend and treat yourself to the hottest vinyl of the year. Here’s our pick of the latest releases.

NICKELBACK: GET ROLLIN’

November 2022 (earlier in the USA)

Get Rollin’ is Nickelback’s 10 th studio album and their first since 2017. The new album was announced along with the release of the lead track, San Quentin, back in September. Inspired by a meeting with a warder from the notorious high security San Quentin Prison, the song is a high-octane tale of breaking out of jail. The album promises to be rocking, and the deluxe edition features four bonus tracks: acoustic versions of High Time, Just One More, Does Heaven Even Know You’re Missing? and Horizon.

Influential UK electronic group Leftfield’s new album, This Is What We Do, is a dancefloor filler. Their first studio recording in seven years, it was crafted by the exceptionally talented studio engineer Adam Wren. For fans, This is What We Do sees Leftfield at their best, pumping out a mix of deep bass, electronic riffs, and banging rhythms. As a taster, the first single, Pulse, is available to buy or stream now. Leftfield founder Neil Barnes sums up the vibe, “I wanted Pulse to be a statement… It felt strong. Dance floor. Human. Positive… It’s pure Leftfield.”

SAM FENDER:

GOING UNDER

FINSBURY

Not quite as edgy as some of his peers but with a clear message, Sam Fender’s brand of indie-pop has cross-genre appeal. His new release, the live recording from Sam Fender’s sold-out show at London’s Finsbury Park, features the whole of the acclaimed Seventeen Going Under album plus a host of lesser-known material. His music and production are heavily influenced by Bruce Springsteen and by his by life in North Shields. The lead track, Seventeen Going Under, paints a provocative image of England tearing itself apart and the impact it had on a young Sam Fender.

WHAT TO WATCH

The Christmas holiday period has traditionally welcomed a plethora of movie releases that compete to capture the coveted number one holiday must-see slot. This year we see the return of some family-favourite characters, including Jake Sully (Avatar), Puss in Boots and Matilda, both on the big screen and Netflix.

THE WAY OF WATER

The eagerly awaited sequel to the 2009 game-changing movie Avatar, James Cameron’s Avatar: The Way of Water tells the story of the Sully family, the battles they fight to stay alive, and the tragedies they endure. Set more than a decade after the events of the first film, Pandora sees the return of humans who threaten to finish what was previously started. This masterpiece of graphical invention sees Jake, Neytiri and the army of Na’vi struggle to protect their planet.

PUSS IN BOOTS: THE LAST WISH

For the first time in over a decade, DreamWorks Animation is heading back into the Shrek universe with the return of everyone’s favourite swashbuckling fear-defying feline, Puss in Boots. The story begins with a dejected Puss who has realised that with his passion for peril he has used up eight of his nine lives! With help from his nemesis, Kitty Soft Paws, he embarks on his most dangerous quest to date to find the mythical Wishing Star in the dangerous Black Forest, where he hopes to reset the counter.

ROALD DAHL’S MATILDA THE MUSICAL

A story of courage based on Roald Dahl’s iconic children’s book and the West End stage play of the same name, Director Mathew Warchus has conjured up an inspirational musical tale following the exploits of an extraordinary girl, Matilda (played by Alisha Weir). Always a smart girl, Matilda’s life is changed when she discovers her superpower and summons the remarkable courage to stand up for what is right, and against all odds help others change their own fate. In selected cinemas from 9 December and on Netflix from Christmas Day.

SEDUCE with SCENTS

It’s the season to be your sultry self and shine with these select new fragrances.

GUCCI FLORA GORGEOUS JASMINE

by Gucci

A new addition to the Gucci Flora line, the Gorgeous Jasmine boasts a vibrant concoction united by grandiflorum jasmine, blended with sandalwood and benzoin base notes. Topped off with mandarin essence and magnolia accord, it is a joyful scent indeed.

(gucci.com)

724

by Maison Francis Kurkdjian Paris

Exuding a metropolitan sophistication, 724 aims for a clean, energising freshness with Italian bergamot, Egyptian jasmine, sweet pea and mock orange scents. The base notes are sandalwood and white musk, a nice conclusion to the scented story. (franciskurkdjian.com)

I WANT CHOO FOREVER by Jimmy Choo

Notes of rose, strawberry and black cherry liqueur take the centre stage in this bold declaration of scent. Sultry and enigmatic, unveil the earthy hints of almond and vanilla beneath the rich pink peppercorn and jasmine sambac scents.

(jimmychoo.com)

FAME by Paco Rabanne

The name says it all, the bottle even portrays a glitzy dress adorned by a pair of sunglasses. How the brand works with Hollywood star Elle Fanning for the campaign only adds to the whole mystique. The blend of pure jasmine, mango and a creamy incense brings a playful femininity. (pacorabanne.com)

PARADOXE by Prada

Combining the floral freshness of jasmine and fruity bergamot with deep notes of Madagascar premium bourbon vanilla infusion and white musk might raise an eyebrow for a second, before you realise it does work. Paradoxe truly is a paradox. (prada.com)

DOUBLE RENEW & REPAIR ADVANCED SERUM by Guerlain

For a smoother and brighter skin with refined pores, look no further than this Guerlain serum. The formula combines two exclusive technologies to renew the look of the epidermis and give a lift effect to the skin. (guerlain.com)

SHIMMERING SECRETS

Beauty is a simple equation as long as you know the right basics. Here are the must-have items to bring a glow to your skin and face.

LA CRÈME

by Clé de Peau Beauté

With a skin-empowering illuminator formula, Clé de Peau Beauté’s La Crème is a luxurious essential must-have for a youthful and healthy skin. The CeraFerment Extract in the concoction enables your skin to regenerate and become firm from within. (cledepeau-beaute.com)

SHEER HIGHLIGHTING DUO by Tom Ford

A darling duo to illuminate your look, the product can be applied to the cheeks, eyes and face for a glowing finish. You can sweep the brush across both shades for a light-reflective look, but they can also be applied individually. (tomford.com)

TAPE À L’OEIL EYESHADOW by Christian Louboutin

A new generation in the eyeshadow game, the TAPE À L’OEIL liquid eyeshadow really brings in an intense metallic finish with its water and metallic pigments formula. The applicator makes it easy to whip up a bold, mirror-like brilliance in one swipe. (christianlouboutin.com)

GUCCI BLUSH DE BEAUTÉ by Gucci

The blush formula from Gucci Beauty delivers an adaptable formula of smooth powders and pigments. Infused with emollient waxes, you can be sure the shade is buildable and long-lasting. With six shades to choose from, we think the one in Tender Apricot is simply refreshing. (gucci.com)

AKH-BA-KA NECKLACE by Messika

Haute jewellery designer Valerie Messika draws inspiration from the elusive Egyptian mystique to create this enchanting piece, reminiscent of a phoenix rising. The necklace is adorned by a 33-carat cushion-cut diamond that is obviously the star of the piece, in addition to 15 diamonds cut from a single rough stone that amount to 110 carats. (messika.com)

CHEVRON MYSTÉRIEUX NECKLACE

by Van Cleef & Arpels

Studded with emeralds, sapphires and diamonds, the Chevron Mystérieux necklace from Van Cleef & Arpels is already a stunner on its own. But then we found out that it can be worn six ways with a detach-and-combine procedure; we think this is the best haute jewellery of the year.

(vancleefarpels.com)

The Haute Shots

As the year is coming to a close, pick some stunning bling for your ultimate look of the year. Let these necklaces taken from the haute jewellery collections of the year inspire you.

COMÈTE SAPHIR NECKLACE by Chanel

When Coco Chanel first introduced an haute jewellery collection 90 years ago, she said she was inspired by the stars in the sky. Now the house is paying homage to the muse with this piece boasting cushioncut sapphire totalling 6.56 carats, white diamonds, and more sapphires set in 18-karat white gold. (chanel.com)

WRISTFUL THINKING

HORA MUNDI by Breguet

Hora Mundi is Breguet’s world time watch, unlike any of its counterparts. Comprising exquisite details and lavish design, the watch allows you to cycle through cities of the world and update the time and date accordingly. A perfect option for an international person. (breguet.com)

GUCCI DIVE by Gucci

Showcasing the brand’s ongoing commitment to reducing its environmental footprint, the new Gucci Dive watch is made from plant-derived plastic cast in vivid green. Featuring a Swiss-made automatic movement, the 40mm timepiece is a fun and bold choice for the season. (gucci.com)

Timelessness is key in style, but so is unmistakable flair. Add some colours and shapes, and make time telling timelessly fun.

MONACO by TAG Heuer

TAG Heuer’s square shaped Monaco was first introduced in 1969, and now in 2022, the brand launches a limited edition with a purple dial; only 500 numbered pieces have been produced. This watch features rhodium-plated indexes, Super-LumiNovacoated hands and two black opalin sub-counters. (tagheuer.com)

CAPE COD CREPUSCULE

Hermès

The Cape Cod is back with a new, chic dial made from a silicon wafer that works well with the bluish and yellow gold shades – a motif resembling dusk by designer-graphic artist Thanh-Phong Lê. (hermes.com)

FIERCELY

FROSTY

Winter looks are usually on the more subdued side, but with the right touch and combination, black, white and grey are simply divine.

WINTER 2022 LOOK by Dior

The house brings subdued cool tones to the winter campaign and it’s refreshingly classy. Find hues of pale blue and the cooler shades of grey, and don’t be afraid to mix and match. Add Dior’s saddle bag too while you’re at it.

(dior.com)

DOUBLE CREPE PEACOAT by Dolce&Gabbana

The double crepe peacoat with galalith buttons is a timeless piece that can also be versatile. Add oomph to the look with one of the brand’s pieces with graffiti logo print from the latest collection.

(dolcegabbana.com)

LONG WOOL COAT by Balmain

Keep warm and stay bright with Balmain’s luxurious long wool coat for men. Designed with a tight fit silhouette in mind, the coat comes with two seamlessly tailored flap pockets that suit the sleek lines. Pair with all an white getup for an opulent look.

(balmain.com)

SAEDA 100 by Jimmy Choo

Combining two of the best things in life: shoes and jewellery, Jimmy Choo’s Saeda 100 showcases gorgeous dragonfly velvet pumps with crystal embellishment, simultaneously striking and sultry. (jimmychoo.com)

HOBO BAG by Dior

Bohemian chic with unmistakable class, Dior’s Hobo Bag in red lambskin with black Cornerly-effect ornamental pattern has that sassy look that will make you the talk of the town – in a positive way, of course. (dior.com)

DIOR 62-22 PUMP by Dior

An homage to Roger Vivier’s iconic archives, Dior’s 62-22 pump in red coral embroidery is a sight to behold, especially with the contrasting combination of the futuristic looking ankle cuff with technical fabric. (dior.com)

GARAVANI VSLING MICRO by Valentino

A little bit of bling, a little bit of green, and you’ll get a very, merry style for the season. The rhinestones exude festivity and the shoulder strap with adjustable chain is simply practical for a ravenously raucous night out. (valentino.com)

THE DARING DARLINGS

No time to blend in a bleak winter background, the holiday season is the time to stand loud and proud.

BRUSHED LEATHER PUMPS by Prada

KIRA VANITY CASE by Tory Burch

The only way to leave your excess baggage behind – pun intended – is to opt for a tiny bag. Kira Vanity Case is meant to hold only your essentials, while still looking chic. Hold it by the tubular top handle or sling the chain crossbody strap, your choice. (toryburch.com)

Reinventing the classic pump, this pair gives originality and a little bit of oomph. Daring slanted heel, slightly square long toe and a platinum shade give a bewitching look you will definitely need to bravely face the holiday. (prada.com)

SUPERB KITCHEN APPLIANCES & GADGETS

SUPERB KITCHEN APPLIANCES & GADGETS

MENEGHINI LA CAMBUSA REFRIGERATOR

American style fridges and freezers have long been the vogue. But if you want an oversized fridge that really makes a statement, then check out the amazing Meneghini La Cambusa Refrigerator. Easy on the eye, the La Cambusa by Meneghini is big, and needs a large kitchen. With a swish Italian design, it comes complete with a built-in pantry and extensive ice compartment and is available in a wealth of finishes, including ash wood or solid oak. (meneghiniarredamenti.com)

BERTAZZONI SIX BURNER ELECTRIC TRIPLE OVEN

Giving a state-of-the-art touch to your kitchen, Bertazzoni’s tripleoven range cooker is a star. Featuring the main 11-function electric oven, this beauty is equipped with a digital programmer, allowing you to always have perfect control when it comes to cooking. Meanwhile the auxiliary oven boasts six modes, and the powerful and adjustable grill can be found in the third oven. In addition to all the precious features, it really delivers the look.

(bertazzoni.com)

VICTORIA ARDUINO VENUS CENTURY ESPRESSO MACHINE

The Victoria Arduino Venus Century Espresso Machine is a masterclass of kitchen excess in both design and functionality. With a unique retro design, it pays homage to the centenary of Victoria Arduino, and offers absolute control over the brew by providing built-in tools to allow for meticulous precision. The result is outstanding performance, unrivalled coffee, and a gorgeous piece of kitchen gadgetry. (victoriaarduinoau.com.au)

MAUVIEL 1830 SET ERNEST

The brand’s tagline is “Probably the best cookware in the world”, but we think they’re just being modest. This set of gorgeous copper cookware is so much more than meets the eye. Made from the best quality materials, the Set Ernest will give your kitchen the right to brag. Comprising 19 pieces, it includes a hammered aluminum carafe, copper stainless steel smokehouse, 13.8-inch oval pan, copper charlotte mold and so much more. (mauviel-usa.com)

RYAN CLIFT

CULINARY DIRECTOR AT THE CAVE BY CHEF RYAN CLIFT

UP

The name Ryan Clift barely needs introduction, with by an illustrious career that spans more than 30 years and his many accolades. After his successful Singapore restaurant, Tippling Club, his latest endeavour is a unique cave dining concept in Bali. He sat down with Exquisite Media during his trip to the island and shared more about what he’s up to.

by Runi Indrani

: Can you tell us how you got to help create The cave by Chef Ryan Clift restaurant?

A: I met my wife about eight years ago in Singapore, and it turned out that she was living in Bali at the time, so I started to come to Bali every couple of weeks. I got to meet a lot of interesting people who I now do a lot of interesting things with here in Bali. One of these was a lady called Caroline Usher, a designer of many amazing restaurants in Southeast Asia and around the world. She was approached by the team of The edge Bali because they discovered a cave on the property that they didn’t know they had. Caroline said, “I think I’ve got the guy you need to meet”, and they came to meet me in Singapore at my restaurant, Tippling Club. We hit it off, they liked my food, and we concocted this crazy idea to put a restaurant 30 metres underground in a subterranean, living cave.

: Tell us more about the restaurant.

A: To our knowledge, it’s only one of its kind in the world. We’re the only one with a fully functioning kitchen and bar and

three-dimensional laser projections in between courses. My head chef here, Chef Chan Tay, has been with me for about six years. He knows how I work and my style, he’s one of the most hardworking young chefs I have met in many years, he’s very humble and grounded. He’s been responsible for putting the team together and found some of our really promising young talents. We have quite a large team considering there are only 20 seats. It’s about attention to detail and professional service. We’re just constantly evolving. Every couple of months, we change the menu and the wall projection. I think we’ve created the most unique destination-driven concept for gastronomy on the island of Bali, and I think it’s super cool.

: The cave grabbed quite the attention with its unique dining concept. How would you describe the food to those who haven’t been there?

A: It stems from Tippling Club really.

I have a style of food that is mine, it’s unique to me. I have my own way of doing things. I’m purely driven by produce, smell,

taste, texture, and temperature. I draw inspiration from all over the world. The end result is tasty and visually stunning, using the best produce I can find. I just class my cooking as modern gastronomy. It’s an explosion of flavours, visually pleasing, but the core is really well grounded, so there is technique involved.

: As an internationally known chef, what do you think is the biggest misconception about you?

A: I’ve got nothing to hide, I don’t keep my mouth shut if I don’t want to. I speak my mind when I feel like it, and if something annoys me, I’ll be very vocal about it. But I don’t think there’s any misconception about who I am, or what I am, because I say it out straight, simple as that. They call me the “bad boy chef of Singapore”, I don’t know why it is, but I’m a very good boy, you can ask my wife. Ask any of my staff, they’ll tell you that I’m a father figure to them, they have become part of my family. We’ve created something good, it’s the reason why I have staff at the Tippling Club who have been there from the start – 15 years. That speaks volumes on how I run my restaurant and my kitchen. We have created the same here, the opening team is still here, Chef Chan learned from me how to treat the staff with respect because that’s what I want from them. But yeah, I’m the bad boy chef, so what?

: What advice would you give to anyone who wants to get into the F&B industry?

A: One hundred percent go for it. It’s hard, long hours, pays really poorly at the start, but you’ll make an amazing array of friends, you create an amazing social network, you can work in any country in the world, and every day is different, nothing is ever the same. You’re constantly using your brain and adapting, you learn how to solve problems in a split second. There’s no limit in cooking, it’s only your imagination that limits you. That’s why I still get up and do 18 hours a day, I think it’s one of the best jobs in the world.

The cave by Chef Ryan Clift The edge Bali (thecavebali.com)

Black Pepper Crab Tartlet

METHOD

shell

Fuille

Salt

of total liquid after

1. For the tart shell, cut the pastry sheet into shape and brush two pieces of pastry with egg white mixture and stick them together. Brush the outside of the pastry (front and back) with clarified butter. Press it into the mould and bake at 160 0 C for 15 minutes.

2. For the pickle, cut the cucumber into the desired shape and pickle it for at least four hours.

3. Mix all the ingredients for the crab salad and set into the mould.

4. For the black pepper jelly, sauté the garlic, onion and ginger in a pan until fragrant and add in black pepper and coriander stalk. Continue to sauté. Deglaze with chicken stock and add in all seasoning. Let simmer for about 10 minutes. Blend in Thermomix until fine. Weigh the stock and add 10% of Kappa into the mix. Heat up to 80C to glaze the crab mixture.

5. To make the coriander oil, pick only the leaves of the coriander and blanch for about 30 seconds. Quickly shock them in ice water. Dry them making sure there is no more moisture at all. Weigh them and blend with olive oil. Strain over cheese cloth.

using green coriander oil instead of other

Make a mayonnaise

oil.

VINCENT LEROUX

CHEF AT JUMEIRAH BALI

Vincent Leroux has had a passion for culinary since a very young age, and that passion has taken him around the world on a successful career path. Now, as the executive chef of the recently opened luxurious destination Jumeirah Bali, he shares some stories from his journey.

by Runi Indrani

: Can you tell us how you first got into the culinary industry?

A: It has always been my passion. I remember when I was a child, I liked to be in my grandma’s kitchen to finish my papers and stuff from school, and I always smelled the things she cooked. One time, she let me make a recipe, I was six years old. She gave me some mustard, olive oil and vinegar to make a French dressing. She gave me this book and I started to write this kind of recipe; I was really happy and I started to feel really good in the kitchen. I think this is when I first wanted to be a professional in this industry.

: You lived for quite a while in Hong Kong, what made you decide to move to Bali?

A: First of all, I moved for Jumeirah Bali because it’s Jumeirah, a luxurious, exquisite brand, and I felt that it was a good opportunity for me and for my career. Also, I came on vacation to Bali a few years ago and immediately fell in love with Bali. I was touched by the spirit of the people I met during my trip and by its cultural richness. This island brought me energy and wellbeing that I had never felt elsewhere. After that, I always told myself that one day I would come and settle here.

: In terms of culinary offerings, how would you define Jumeirah Bali and what can we expect in the near future?

A: What we’re doing here is sustainability, organic; we have developed our own garden, we work directly with the farmers, we focus on Balinese produce. This is important for the culture and for the ecosystem as well. On the culinary side, we have a restaurant that focuses on seafood with an ocean view, also the flame-grill restaurant Akasa with a nice meat selection directly grilled over firewood.

: Your career has taken you around the world. Is it difficult to adapt to new surroundings every time?

A: I’m pretty flexible, I just need a few moments to adapt and to understand the language. Understanding the culture is also very important. When I find a good rhythm, I find some people who can explain the culture, this way it's faster to integrate myself into different cultures. This is especially true in Bali, we really need to understand the different religion, the vision and the people. It’s very exciting. Culture is a very important thing, and here in Bali, there is a very strong culture.

: What is the biggest challenge you’ve come across in your career, and how did you overcome it?

A: The biggest challenge I faced in my career was teaching French cuisine to students who were fluent in English. When I came to Hong Kong, I had an average level of English, good enough to work in a restaurant with professional chefs. But when you have to pass on all your knowledge in a language you don't master perfectly to students who speak perfect English, it is a real challenge. With the support of my students and English homework on my side, I quickly improved my English level and felt much more comfortable after several months. Nothing is insurmountable in life, you have to believe in yourself.

: What about the most memorable or rewarding moment in your career?

A: When I opened and taught a school in Hong Kong, Institut Culinaire Disciples Escoffier, to give young people the opportunity to become a chef. To share knowledge, for me, is the most rewarding part. You share your passion with someone and you see them grow and grow until they become a chef, and you’re very proud of that.

: Can you introduce Escoffier to those who are not familiar with it yet?

A: Escoffier is a French chef association around the world. The founder, Auguste Escoffier, was the king of the chefs and the chef of the kings. This is why all the French chefs would like to be part of this. It’s a chef organisation where you can share knowledge and help one another.

: What advice would you give someone who would like to get into the culinary industry?

A: Passion, passion, discipline, passion, discipline, and all the time you really need to be aware and open. The feedback is sometimes good and sometimes not; you need to absorb that and grow with it. It’s quite difficult in our world, everybody can judge everything, professional or not, but if it’s your passion, you need to continue and you’ll be alright, 100 percent.

Jumeirah Bali (jumeirah.com)

INGREDIENTS

Avocado mixture

• 1 avocado

• 1 lemon

• 10g shallot chip

• 1g yellow madras curry

• 1g thinly sliced lime leaves

• 4g tabasco

• 2g olive oil

• Salt and pepper

Crab meat

• 500g Papua crab meat

• 30g thinly chopped garlic

• 15g kewpie mayonnaise

• 1g chopped lemongrass

• 1g chopped dill

Crab jelly

• 1kg crab shell with head

• 50g carrot

Papua Crab

• 50g celery

• 100g shallot

• 100g fresh tomato

• 100ml brandy

• 30g tomato paste

• 20g thyme

• 30g garlic

• 50ml olive oil

• 20g tarragon

• 24g jelly leaves

METHOD

1. For the avocado mixture, smash avocado with some lemon juice using fork. Finely slice the lime leaves and mix all together on avocado mixture. Rectify the seasoning if needed.

2. Steam the Papua crab to 100 0 C for 15 minutes and cool down in ice bath. Break the claws and remove the flesh. Open the head and clean it under clean

water. Chop garlic, lemongrass and dill. Mix all the ingredients for the crab meat together with the Papua crab flesh. Rectify the seasoning if needed.

3. As for the crab jelly, soak the jelly leaves in ice water for about 20 minutes. Slice carrot, celery, shallot. Quarter tomato. Break the crab shell. Roast in olive oil till caramelised. Add garnish and sauté together for about 10 minutes in medium high heat. Deglaze and flambé with brandy. Add tarragon, cook by simmering for 45 minutes. Blend all together and strain. Put back in saucepan and simmer for 15 minutes. Strain and add 24g jelly leaves and whisk.

4. Add the crab shell with some avocado mixture. Cover with crab jelly. Let it rest in refrigerator for 20 minutes. Cover with Papua crab mixture. Add some pickles for a bit of sour taste.

EXECUTIVE CHEF AT SOFITEL BALI NUSA DUA BEACH RESORT

Amaury Belkhanfar’s passion for cooking stemmed since he was young, helping his mother in the kitchen. His love for the culinary art has taken him on a journey through prestigious restaurants and hotels around the globe. Now he’s bringing his talent and vision as the new executive chef of Sofitel Bali Nusa Dua Beach Resort.

by Runi Indrani

going to be a challenge continuously until now. That’s what exciting about this job.

: Can you share your plans for Sofitel Bali Nusa Dua Beach Resort moving forward?

A: Sofitel has always been a great hotel, very famous, successful and beautiful. That’s why I’m so proud and happy to be part of this new adventure, to contribute to the success in the future, and to be part of this amazing journey. I’m bringing my talent and my vision to highlight Sofitel's passion for gastronomy.

: This is not the first time you have lead a team as an executive chef. What do you think is the key to success in leadership?

A: The key to success for me is determination and the discipline. But you have to find the right balance to be also good, understanding and nice to the people that you lead. If you find the equilibrium, you’re good.

: How did you first get into the F&B industry? Has it always been your passion?

A: I was interested in the F&B industry since I was a young boy. At home I always watched and helped my mom cook. I saw how my mother worked with the ingredients, transforming them all into a dish just cooking at home, and this is what gave me the passion to cook.

: How did you decide to move to Indonesia?

A: I was really interested in Asia, Southeast Asia to be particular, and I always heard that Bali and Indonesia were wonderful. Also, because Indonesia has a lot of their own cultural food, with the spices, the colours, it’s really something different. So, I really wanted to try and I’m really happy with my decision.

: What or who is the inspiration of your culinary creations?

A: When you start in the kitchen, when you were little or when you started your career, you observe to master the art of cooking. You watch the process of cooking, plating,

learning, and you’re absorbing all of this information until one day you realise that you’re ready to have your own character and your own style of cooking. The inspirations also come from your surroundings, the nature, TV, friends, the professionals, and the chefs that you don’t even know.

: What is the most memorable moment in your career so far?

A: When I was working in New York City for the three Michelin-starred Chef Daniel Boulud. In 2009, the newly elected President Barack Obama had chosen Chef Daniel to cook a special, private dinner, so it was really intimate. No media, no protocols, no official things. We got to know the president in a different way. At the end, we drank together, we ate together, and it was my best memory.

: What is the biggest challenge you’ve come across and how did you overcome it?

A: The whole journey is a challenge, from the first day I started in the kitchen, peeling my first carrot, I emptied my first chicken, it’s a constant challenge. There’s always

: Do you have a recipe that will always be your personal favourite?

A: I’m an epicurean, so I’m always interested in everything. I love to discover new products, try to do this and that. Of course, I’m specialised in French cuisine and I love to make some really specific dishes, but I have the chance to make really different recipes every day, so I’m interested in them all, and that’s where the passion lies.

: What advice would you give someone who wants to have a career in the F&B industry?

A: I have two points of view to share about this. The first, the F&B industry – in particular, culinary – is wonderful. You meet new people, you work with such interesting products, all of your colleagues become your family, you can work all around the world.

On the other hand, it is challenging and stressful, it requires a lot of sacrifices, and has a small margin of error. So overall, it’s a beautiful job, but only do it if you really want to, not because you saw Top Chef on TV. It requires your full dedication, so you need to be passionate about it.

Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

MARBLED FOIE GRAS TERRINE

INGREDIENTS

Foie gras (for 1kg terrine)

• 1 kg duck liver

• 16g salt

• 2g sugar

• 3g black pepper

• 500g red wine

• 20g cinnamon

• 10g star anise

• 5g cardamon

• 1 pear

• 4 sheets of gelatine

• 50g brandy

Brioche pain perdu (for 1 loaf of brioche)

• 500g flour

• 200ml fresh milk

• 80g butter

• 80g sugar

• 0.5cc salt

• 20g yeast

• 2 eggs for brushing

Prune marmalade

• 50g dried prune

• 150g water

• 10g sugar

• 10g cinnamon stick

• 3g cardamom

• 5g star anise

METHOD

1. For the terrine, remove the veins from duck liver, season with salt, sugar and black pepper. Add brandy and left marinade over night. In a pan, boil the red wine with all the spices and mix with the gelatine. Put the foie grass in a terrine mould and cook at 72°C until the temperature reaches 48°C heat. Put red wine jelly on top and keep in chiller overnight. Remove the terrine slice it.

2. To make brioche, put milk, sugar, salt and egges in a Kitchen Aid mixer and mix. Add flour and yeast and continue

to mix for seven minutes at slow speed and five more minutes at high speed. Add butter sliced in cube and mix for eight more minutes. Proof for one hour. Put in an oven mould and cook for 25 minutes at 180°C. In a mixing bowl, mix cream, fresh milk sugar and cinnamon, put a slice of brioche and seared in a pan with butter.

3. As for the prune marmalade, put all the ingredients in a pan and cook at a very small fire for one hour. Remove the hard spices and mix in a blender.

4. In a plate, put a nice slice of foie gras (around 30 gr), three pieces of brioche in a line and brioche chips on top. Dispose the prune marmalade and cut fruit for decoration. Refer to the picture.

NORBERTO VALDEZ

DIRECTOR OF CULINARY AT W BALI – SEMINYAK

: Tell us the story of how you first got into the culinary industry? Has it always been your passion?

The most noticeable thing upon meeting Norberto Valdez Palacios is his easy-going approach and his infectious, positive, can-do attitude, bringing more fun to W Bali – Seminyak’s culinary scene. He came across his passion for culinary by accident and has never looked back. you made a lot of changes to the existing concepts, or simply made a tweak or two?

A: During my second year in university, studying law, I needed to earn extra money for books and transportation, so I found a job in a local hotel kitchen, where I first discovered my passion for food. I finished the second year of my studies in law, but the following year I decided to move to a culinary school and the rest is history.

: Your career has taken you to many countries around the world. What is the biggest obstacle you’ve come across and how did you overcome it?

A: I consider myself a very lucky person in terms of my career and I have not faced any major obstacles. However, I did face many different challenges.

Communication is key in the kitchen and one of the most difficult challenges I experienced was in Macao, mainly because of the language barrier, but I managed to find a way to overcome this and create a good team culture in the kitchen.

by Runi Indrani

: Throughout your career, what has been the most memorable moment for you?

A: I have many memorable moments. I think the time I worked in Dubai was great in terms of achieving social recognition and awards; we got all the possible awards at that time, and awards always help to consolidate the morale of the teams to continue creating great food.

: How would you describe the culinary offerings W Bali – Seminyak has to offer?

A: I will say that the offers are super diverse in different ways, from the ocean to land offerings at Starfish Bloo and FIRE, as well as the special events in Woobar where we can create and present different options. The lobby lounge also has unique offerings, such as our T-Party options, among others.

A: The concept at FIRE is very strong, it just needed a bit of focus on the details, and so far, we are doing great. We are very open to inviting chefs for collaborations and having a weekly special weekend product to keep our menu lively and fun. In regards to Starfish Bloo, we are working on a new concept, and come November, we will have a new menu with a new narrative and a different approach to Balinese cuisine.

: What can we expect from W Bali –Seminyak in terms of culinary in the near future?

A: Since I joined W Bali in April, we’ve already invited and collaborated with four local chefs, which received a great, positive response from our guests. I also invited one of the best Asian pastry chefs to Bali on a successful three-day event. I still have a lot of great international chef colleagues who are keen to come to W Bali. As a chef, one of my strongest beliefs is teamwork and friendship, so you can expect to see more collaborations with prolific chefs, where we’ll serve up exquisite food.

: What do you think of Bali’s culinary scene so far?

A: Before coming to W Bali, I already knew that Bali had an interesting food culture. I’ve just started to explore and discover it, and so far, it has been fantastic. I am very happy to be here.

: What advice would you give someone who would like to get into the culinary industry?

A: At this particular moment, I feel that it is much easier to become a chef nowadays, and there is also a big demand for chefs in the hotel industry. For me personally, I always like to work with young chefs who are curious to learn and hone their skills. My advice to aspiring chefs is to put your heart, soul, and passion into everything you do, but to also set your mind on your goals, study hard and always listen.

W Bali – Seminyak (wbaliseminyak.com)

: Starfish Bloo and FIRE are two of the leading dining destinations in Bali. With you on board, have

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EXECUTIVE

AT

GRILL

Executive Chef Takashi Ohkawa is a rare breed. Japanese by birth, he learned and perfected his craft the western way through kitchens in Europe and Asia. Now helming Altitude Grill, he opened up about his career and achievements.

by Rizki Pradana

: Tell us about how you got into cooking.

A: When I was young, I always enjoyed watching Iron Chef and other cooking programmes on television. I dreamt that one day I would be as good as those television chefs, so I started cooking at home for my family.

: Where has your career taken you so far? What are the highlights?

A: I applied for a job in an Italian restaurant in Japan and worked under the tutelage of Chef Massimo. After working for him for quite some time, he said that I had potential to improve, so he offered me the opportunity to follow him to Italy to perfect my cooking techniques. While I was in Italy, I learned from several other chefs, and learned different kinds of cuisines.

: How do you like working in Jakarta so far? What makes the culinary industry here different from other places where you have worked?

A: I love being in Jakarta, I find Indonesian

people are so friendly and have welcomed me with open arms. There are a lot of Indonesian herbs and spices that have a certain kind of aroma and characteristics, and I like to experiment with them. Indonesian customers are not afraid of trying different kinds of food, and they always give me positive feedback, which encourages me to produce better dishes.

: In your own words, how would you describe the experience of working at Altitude Grill?

A: The team in Altitude Grill is so friendly, it’s like I am working with a family. We understand that all the functions in the company, from the kitchen team, service team, bar team, as well as the supporting team in the back office, have to work together to give our customers the best experience.

: From your extensive experience, what did you bring to Altitude Grill when you joined?

A: I think that would be the cooking techniques that I have learned from the chefs

with whom I have crossed paths in the past. I try to instil the importance of teamwork and open mindedness, so that my team will gain better experience from others, and together we are able to develop interesting menus.

: If an Altitude Grill guest only had limited time to dine, which dish would you recommend?

A: Altitude Grill is a steak house, so do try our extensive choice of meats. It can never go wrong.

: What do you think is the best dish that you have ever created?

A: I think it’s the lamb chop. You should try it!

: Any advice for young chefs who just started on their path?

A: Don’t stop learning and experimenting with all kinds of cuisines and styles. The world is getting smaller, don’t be afraid to mix and match dishes from other countries to create an outstanding new dish of your own.

Altitude Grill ( @altitudegrill)

INGREDIENTS

Shio kombu umami mayo

• 50g mayonnaise

• 10g ponzu sauce

• 1g shio kombu

5g sugar

breadcrumbs

• 20g breadcrumbs

• 4g parsley

• 2g thyme

9g parmigiana cheese

Seared Hokkaido SCALLOPS

green asparagus

METHOD

1. Combine mayonnaise, ponzu sauce, sugar and shio kombu in a bowl.

2. In a food processor, blend breadcrumbs, parsley, thyme and parmigiana cheese.

3. Shape the breadcrumbs into the same size as the scallops and toast in the oven.

4. Season scallops with salt and pepper, sauté both sides until medium rare.

5. Place the shaped breadcrumbs on a plate and place the scallop on top. Sprinkle more herb breadcrumbs on the scallop, then grill or broil.

6. Sprinkle with parmigiana cheese, decorate with shio kombu umami mayo, boiled asparagus and edible flowers to complete the dish.

KIKI

SENIOR CHEF DE CUISINE AT LYON AT MANDARIN ORIENTAL, JAKARTA

UP

A seasoned chef with almost 20 years’ experience, Chef Kiki Djohardin has been a reliable force within the Mandarin Oriental family. Starting out in Jakarta at Lyon, he has since had the chance to serve the brand’s kitchens in Singapore and Las Vegas. Now back in the French brasserie of his hometown, Senior Chef de Cuisine Kiki tells Exquisite Media about his journey so far.

by Rizki Pradana

: Tell us about how you started to cook and how it took you into the hospitality industry.

A: At first, I started helping with cooking at home. From there I decided to pursue my studies in hospitality.

: How did you get into Mandarin Oriental, Jakarta in the first place? What is the best thing about working with the group?

A: Mandarin Oriental, Jakarta is one of the best five-star hotels in Jakarta and it was my teenage dream to work there. The best thing about the group is that it has allowed me to travel to different countries to gain international experience.

: Can you tell us the difference between working at Lyon the first time and this time around?

A: The environment is actually similar. The team is quite young, passionate and eager to learn. Now, this is the time to inspire and nurture them as the future of the Indonesian culinary scene.

: What has working in culinary capitals such as Las Vegas and

Singapore taught you?

A: Culture! Working with different cultures and environments doesn’t stop you from being whatever you want to be. There is no limit to exploration, there is only learning.

: If you were given the choice to return to either Las Vegas or Singapore, which would you choose and why?

A: Vegas! No disrespect to Singapore – I love the city. But Las Vegas touched me in a special way. It’s not like the media portrays it, with all the parties and craziness; it has a very calming and soothing environment. More importantly, there are many culinary giants and legends that I would still love to learn from, such as Pierre Gagnaire.

: In your own words, what do you think is the Lyon experience?

A: I feel nostalgic. Lyon is home, where I started my culinary journey in French cuisine, and it has always been my plan to give back after my travels. Things such as presentation, aside from the excellent taste, matter. So, people can expect not

only great food, but food that is easy on the eyes. Saturday brunch has always been our pride, as we serve authentic French cuisine with a variety of main dishes to choose from.

: What do you think is your biggest achievement in your career so far?

A: My biggest achievement has been to take my experiences outside the country and bring them back home to Indonesia. Sharing knowledge and training the beautiful team here in MO Jakarta is such a blessing.

: What do you think is the best dish that you have ever created?

A: A salmon dish that I brought to Bocuse d’Or Indonesian Selection back in 2014.

: We heard that you like to listen to and play music. What’s your favourite spot to recommend?

A: Enjoy good music and good food in Jakarta? Currently I think Hard Rock Café is one of the best spots to enjoy my type of music, which is punk rock, as well as great food.

Lyon at Mandarin Oriental, Jakarta (mandarinoriental.com)

Boeuf Bourguignon

SIGNATURES RESTAURANT AT HOTEL INDONESIA KEMPINSKI JAKARTA

Renowned across Jakarta for decades, Signatures Restaurant's updated look transformed the complete gastronomic experience. Just beyond the intricate, ancient temple-style relief wall at the entrance, Signature’s busy open kitchens welcome guests with a range of cuisines that provide almost everything that a diner can imagine from a buffet experience.

The face-lift was not the only improvement. The upgraded menu presents authentic cuisines from Indonesia and Asia, international favourites, as well as a range of desserts, all served from the many stations spread across the extensive area. Of course, the restaurant’s history as part of the nation’s first five-star property means that Signatures make exceptional Indonesian food. Iconic dishes of the past, such as Bubur Ayam HI and bakso are served from traditional carts, while there are out-ofthe-box choices for buffets like nasi gandul and selat Solo. Further enhancing the experience, the open kitchen concept takes guests to the front seat of the process.

A legend before its enhancements, Signatures continues to consistently bear the prestige of leading the capital’s culinary

scene. With more than 300 seats, Signatures can cater to everyone, from families staying at the hotel to large group gatherings. The restaurant also has two private dining rooms, 36 more seats outdoors, and a

dedicated play area for children at the Kempinski Little VIP.

Signatures Restaurant at Hotel Indonesia Kempinski Jakarta (kempinski.com/jakarta)

• Bubur Ayam HI

• Open kitchen concept

• Besekan takeaway signatures

BESEKAN TAKEAWAY SIGNATURES

JAKARTA

Located on the 46th floor of The Plaza in Central Jakarta and serving only the finest shabu shabu, complemented by delightful city views and sophisticated contemporary Japanese style, Yugen Shabu & Sukiyaki provides the city’s discerning diners with an exquisite Japanese fine-dining experience.

An urbane reworking of traditional shabu shabu dining, at Yugen expect only choice ingredients backed by an array of premium beverages and warm service. The meticulous attention to detail starts with sourcing the ingredients, all of which are imported for a refined dining experience. The signature broth is a mild mixture of Japanese spices

and a warming pepper that is carefully prepared over several hours as the perfect base. The finely sliced beef is some of the best to be found, including Satsuma Gyu A5 4% Miracle, Satsuma Gyu A4 and A5, and Japanese Miyazaki Gyu.

Chef Hiromi Mizushima invites diners to indulge in the delicate, clean flavours of Japan with a variety of set menus, each with salad, rice or noodles, vegetables and more. Gently swished in the simmering broth, the melt-inthe-mouth beef takes mere seconds to cook and is even better dipped in one of either the ponzu or ever-popular goma sauces.

In addition to shabu shabu, the restaurant also presents a yakisuki charcoal grill.

Thick slices of premium meats are cooked over hot charcoals to a delectable meltin-the-mouth standard. For the perfect ending to a nourishing meal, the chef’s very own warabi mochi is definitely not to be missed.

Yugen Shabu & Sukiyaki ( @yugenshabu)

OKU AT HOTEL INDONESIA KEMPINSKI JAKARTA

From stepping through the golden doors and into the bright foyer with its modern zen décor, OKU’s guests bask in opulence. Illuminated by amber lights throughout, the lush décor sees large marble slabs meet lean teakwood for the dining area and darker woods for the bar. Having a vast dining area spread across multiple sections, as well as numerous private rooms, OKU is ideal for both small and larger parties. The zen theme continues further with ornaments like metal cranes over an indoor marble pond, and a tree over a white sand garden for window view diners.

The menu is far from the modernism that the interior carries. In fact, it’s quite straightforward. Almost everything served is already familiar – simply presented in the OKU way. Popular dishes such as the don, or rice bowl, udon noodles, sushi and sashimi, as well as the main attraction with various presentations of high-quality ingredients, speak for themselves. Innovation comes at a miniscule level at OKU – as in the smaller plates. The famed OKU Karaage, Donpeyaki,

and Kaisen Chawan Mushi will forever be the signature dishes.

While having the best address in the city can help bring attention, OKU makes sure

• OKU Karaage

• Bento set

• Wagyu with ponzu sauce

that this privilege comes with an exemplary ambiance and transcendent dishes worthy of notice.

OKU at Hotel Indonesia Kempinski Jakarta (kempinski.com/jakarta)

BENTO SET

JAKARTA

Located in the popular Batavia Cove of Pantai Indah Kapuk’s ever growing F&B district, Okayu Ōshō is the area’s designated modern Japanese spot. The latest in Chef Mandif Warokka’s long list of establishments, his take on porridge and other homey Japanese cuisines has grabbed the attention of the capital’s food lovers.

Okayu Ōshō offers a pleasing blend of Japanese gastronomy and Balinese hospitality, evident from its signature Okayu porridge bowls. Made from polished Ayanishiki rice and served with premium toppings of your choosing, such as Australian wagyu, swordfish cheek (mekajiki hoho niku), bluefin toro, and Chef

Mandif’s dearest creation, bone marrow (gyukotsuzui), the Okayu porridge selection definitely leaves a delectable impression. The restaurant also takes pride in maintaining the best quality of its sushi, only serving them in a single service - even if this means cooking a new batch of rice for every order.

The casual Japanese joint also serves staple izakaya nibbles, from small plates, or tapasu, encompassing an impressively eclectic choice ranging from edamame, yamitsuki cabbage and grilled Japanese pepper, to the more curious, such as stingray fin (eihire), soft chicken bone (nankatsuage), and an assortment of homemade pickles (tsukemono moriawase). Meanwhile, the yakitori is cooked using bincho-tan, or Japanese white charcoal,

known for its slow cook, making it perfect for the grill. The selection has everything from quail eggs (uzura) and thigh (negima) to skin (kawa) and tenderloin (mune).

As for the hospitality part, the architecture is Chef Mandif's own brainchild, assisted by the brickwork of Balinese house-maker Ketut Jon, who brought bricks straight from a village in the Keramas region in Bali. Inspired by Japanese temples, the design strikes a balance between elements, especially when complimented by the carpentry of woodworker Wayan Patra. Rounding up the visual aesthetic, is the shodo - Japanese calligraphy - curated by Fajri Muhammad for the restaurant’s emblem.

Okayu Ōshō ( @okayuosho)

FRESH SASHIMI

Perched high among the city’s skyscrapers, Chāo Cháo is a stylish Chinese restaurant and rooftop lounge that tantalises all the senses. In over a year that it has been open, the restaurant has become popular with the city’s socialites, businesspeople, friends catching up and couples enjoying a romantic meal, while at the weekends, families are added to the mix.

The talented culinary team is passionate about creating unique, contemporary Chinese dishes that combine traditional influences, modern techniques and make the most of seasonal ingredients. The extensive lunch and dinner menus are packed with delectable creations, while for those who feel overwhelmed by the choice, a selection of set menus is presented.

At the helm of Chāo Cháo’s cuisine is Chef Sky Wong Kum Choy, bringing 25 years of experience in the kitchen, having guided numerous Michelin-starred restaurants on his culinary journey around the world, Chef Sky is now determined to provide the most memorable dining experiences to Chāo Cháo’s guests. Honouring the traditions while making them even more appealing with his creative touch.

Signature dishes range from Chāo Cháo 8 Treasures dim sum, which is as vibrant on the plate as in the mouth, to the delightful Golden Chicken served with morel, enoki and king mushroom, the seductive flavours of Peking Duck with Siberian caviar, and

• Sublime selection of set menus

• Peking duck with Siberian caviar

• Chāo Cháo 8 Treasures dim sum

the spice sensation Xinjiang cumin garlic lamb chops. Chāo Cháo is set to take diners on an explorative journey through the flavours of China via our modern and artfully created dishes.

Chāo Cháo (chaochaojkt.com)

CHĀO CHÁO 8 TREASURES DIM SUM

SWISSÔTEL JAKARTA PIK

Cantonese cuisine is quite an uncommon delicacy in Jakarta , however, The Chinese National answered that curiosity with the launch of its new concept. Led by Executive Chinese Chef Kong Fook Sin, who is native to the region itself, the specialty menu was thoroughly planned and prepared. From the ingredients, cooking methods, and flavou rs, Chef Sin felt that it was his duty to deliver an original Canton experience. The concept carries more than 50 dishes served on an allyou-can-eat lunch buffet, pav ing the way for The Chinese National’s reputation among Jakarta’s Chinese food lovers.

At the peak of its popularity, Chef Sin and his team recently launched a few authentic Cantonese additions into the à la carte dinner menu with a mix of classic food selections, from barbecue favou rites, specialty roast duck and new dim sum varieties, to seafood options and abalone creations. Among the highlights of this new menu is the Beggar Chicken, a dish inspired by the unique cooking method of steaming the chicken inside lotus leaf. O ther dishes include Salted Egg Lobster, Seafood Hongkong Noodle and a variety of new dim sums, like Black Gold Hakao, Yam Swan Puff and Abalone Dumpling. The new dessert is Marble Pudding.

Since its opening, The Chinese National, with its elegant art-deco design has been deemed a movie scene brought to life. The restaurant also features Letterpress, its resident teahouse by day and cocktail bar by night. Another local favourite, the classically

• All-you-can-eat Cantonese lunch

• Beggar chicken

• Salted Egg Lobster

decorated watering hole serves oriental snacks with its signature afternoon tea sessions, as well as Chinese-inspired cocktails.

The Chinese National at Swissôtel Jakarta PIK Avenue (swissotel.com)

SALTED EGG LOBSTER

IL MARE

AT HOTEL MULIA SENAYAN, JAKARTA

Being part of the Mulia family’s exceptional dining collective, Il Mare stands out for serving authentic Italian cuisine. This fine fare, as well as Il Mare’s culinary ideology of high quality and authentic taste, has won it many accolades along the years. A recent revamp has transformed Il Mare and given it an even more luxurious

look, now showcasing a décor of glistening marble and chrome, as well as a stunning golden olive tree centrepiece. This glorious ambience and the stellar menu amplify the restaurant’s longstanding five-star status.

Il Mare upholds the high quality of the ingredients and flavours of the Italian delicacies that it creates and serves. From

the homemade pasta with the all-time favourite fresh lobster, to the signature mushroom risotto, which can also be served, on request, with lobster, diners are indulged.

The Alla Griglia menu of grilled proteins is also among the best in Il Mare’s library, serving, lamb chops, tomahawk and wagyu ribeye to perfection.

Dinners on Friday and Saturday are even more special as Il Mare features seasonal white truffle from Alba, Italy, which is an absolute must-try for truffle enthusiasts.

Completing the menu is the pizza selection, which now has a brand-new look and is freshly baked in the Il Mare oven right in front of the pizza bar. A selection of premium and easy-to-drink wines can be selected to pair with your chosen dishes.

Perhaps one of Il Mare’s most well-loved offerings is the renowned Sunday brunch, also available with free flow alcohol for wine lovers; this is a Jakarta institution to celebrate the weekend with friends and family.

Il Mare at Hotel Mulia Senayan Jakarta (muliadining.com)

FRESH SEAFOOD

JAKARTA

Located on the 46th floor of The Plaza, an up-scale commercial building at the heart of Jakarta, Oscar takes diners on an exquisite Mediterranean dining adventure backed by an intimate mood created by comfortable furniture, an elegant interior design, opulent atmosphere and a to-diefor city view.

The elaborate stucco wall panels, heavy white tablecloths and fine china immediately set the scene, while its dryageing meat lockers and an extensive wine list that boasts over 200 wine labels, as well as classic Italian liqueurs and Italian cocktails, show that Oscar takes dining very seriously.

The menu showcases modern European fare that focuses solely on sustainable produce that prioritises the farm-to-table concept. Helmed by Head Chef Michael Suyanto, diners are taken on a delightful degustation journey ranging from artisanal pizzas to signature pastas, seafood and a fine collection of meats. With dishes inspired by the seasons and elements of nature, each season is represented by an assemblage of fruits, vegetables or flowers characteristic of that time of year.

If you are feeling overwhelmed with the many choices on the menu, the rice paper prawn and cold angel hair pasta are not to be missed for starters. As you wander through the main courses, try the lobster garlic butter comprising linguine, cured beef, garlic and chilli, or the dry-aged ribeye with compound butter and mashed potato.

The dessert selection at Oscar is definitely to die for. The ever-popular tiramisu is beautifully crafted with mascarpone, coffee, lady finger and rum. Meanwhile, the chocolate gâteau is a sinful finish for chocolate lovers.

• Dry-aged ribeye

• Angel Hair Pasta with Ikura

• Tiramisu

ANGEL HAIR PASTA WITH IKURA

OSCAR ( oscar.altitude)

JAKARTA

VONG KITCHEN AT ALILA SCBD JAKARTA

Vong Kitchen was founded by one of the world’s most celebrated chefs, Jean-Georges Vongerichten, along with his equally talented son Cédric. JeanGeorges was the youngest chef ever to receive a four-star review in The New York Times at the age of 29 and led the French cuisine revolution in 1980s North America. Meanwhile, later on, his son Cédric took his talent through the world’s best kitchens, including Berkeley Hotel London, Mandarin Oriental Hong Kong, and the prestigious El Bulli of Barcelona. He was named by Zagat as “one of the top 30 up and coming chefs under 30”. Most recently, the Bangkok-born chef opened Wayan, a French-Indonesian restaurant in Manhattan.

Jean-Georges’ global culinary empire reaches Southeast Asia, with his Vong Kitchen marking its presence in Jakarta’s evolving F&B scene. Now, five years after opening, it is still one of Jakarta’s most interesting restaurants – as evident from the very first impression. The open kitchen is stylish, while an iconic New York-style bar draws attention, both created by another Big Apple native, award-winning Rockwell Group. A carefully selected music playlist adds to the details making this a classy joint.

Vong Kitchen showcases both JeanGeorges’ and Cedric’s attention to balancing flavour and texture, while blending French and American cooking techniques, accentuated by their love of Asian herbs and seasonings. The New York influence is represented by two staple items on the menu: pizza – classic Pepperoni or Margherita, and steak, ranging from lamb shanks to Angus ribeye. But surely the highlight is always Jakarta’s iconic nasi goreng, which receives the full Vong twist with two versions: Duck Confit Fried Rice and Squid Ink Fried Rice.

Vong Kitchen at Alila SCBD Jakarta (alilahotels.com/scbd/vong-kitchen)

• Duck Confit Fried Rice

• Smoked duck breast with corn, coriander & chilli citrus jus

• Pepperoni pizza

SMOKED DUCK BREAST WITH CORN, CORIANDER & CHILLI CITRUS JUS

Ahidden gem found in the heart of South Jakarta, SIR LOIN is proving that great steaks don’t need to break the bank. Opening to the public in 2020, the comfortable restaurant quickly captured the hearts of the city’s distinguished gourmands.

Known for its perfectly aged steaks, SIR LOIN treats diners every visit with its Special Cut of the Month offer, which ranges from 30-day charcoal-aged ribeye MB 9, 30-day aged ribeye pastrami MB 9 to dry-aged bistecca Fiorentina MB 9.

In addition to the Special Cut of the Month, SIR LOIN also boasts a variety of sharing dishes. The ultimate star at this restaurant is the 24K gold truffle butter-aged tomahawk MB 7+ directly imported from the renowned Sher Wagyu in Australia. If

• Grana padano cheese wheel pasta

• 24K gold truffle butter-aged tomahawk

• A5 Miyazaki striploin

JAKARTA

you’re looking for something special, the camembert cheese-aged Japanese full-blood sirloin is an excellent choice that will be grilled to your liking. Each Special Cut of the Month comes with a signature mocktail to complement each bite.

SIR LOIN has also improved services by creating three VIP rooms that can hold up to 20 people, making it a great spot for a family gathering or small business functions.

SIR LOIN also provides private dining at home with SIR LOIN at Home. Offering different packages for large and small gatherings at home, SIR LOIN prepares everything from the grilling equipment and waitress team to utensils and napkins to make it a seamless dining experience for you and your guests.

SIR LOIN ( @sir.loin.jkt)

TOMAHAWK

JAKARTA

CASUAL DINING

LE BURGER

AT ALILA SCBD JAKARTA

Located smack dab in the centre of Sudirman and part of Alila SCBD Jakarta, Le Burger is where your burger-eating experience is elevated. Created by three Michelin-starred Chef Jean-Georges and his son Cédric Vongerichten, Le Burger serves the city’s discerning gourmands crave-worthy gourmet burgers along with lip-smacking sides and desserts, all washed down with shakes, craft beers and cocktails.

Since it opened in 2018, Le Burger has been recognised by the city’s burger lovers for its modern yet casual burger bar concept, bringing Manhattan vibes to Jakarta with an industrial concept creatively crafted by renowned interior design firm, Rockwell Group.

On the menu, the Truffle Burger is the main star, comprising a soft potato bun, a blend of premium imported ground beef cuts,

melting French brie and the signature truffle sauce. Another must-try is the Shrimp Burger with fresh chopped shrimp in a burger patty covered with green chilli sauce and cilantro.

Le Burger holds curated urban events and programmes throughout the week. On Friday and Saturday nights, live DJ performances turn the eatery into a lively nightlife destination, while weeknight karaoke and weekend family-friendly pop-up activities continue to ensure Le Burger remains the place to be in the heart of the city.

With its hip atmosphere, laid-back beer garden overlooking SCBD, and dine-in and grab-and-go options, this round-theclock burger haunt hits the spot every time, whether at lunchtime, after work, or to fuel a night on the town.

Le Burger at Alila SCBD Jakarta (alilahotels.com/scbd/le-burger)

Truffle Burger

Shrimp Burger

Fine selection of creative cocktails

TRUFFLE BURGER

Fabulously perched on the 46th floor the The Plaza office tower in Jakarta, Oscar exudes utter opulence in every detail, on top of serving delectable dishes carefully crafted with premium ingredients and exquisite techniques. The high ceilings with floor-to-ceiling windows add to the elevated position of the restaurant, parading magnificent metropolitan views and the city skyline as the backdrop to your dining journey.

Oscar draws inspiration from modern European elements, from the flavours to the design. Imagine rows of illuminous chandeliers, plush seating, crisp white tablecloths and linens, as well as lavish carpets and classy wall accents, all ready to take you on an exquisite dining experience.

On the flavour front, Head Chef Michael Suyanto helms the culinary team, bringing authentic recipes from all over Europe and amps them up with a modern touch created to bring people together. Michael’s extensive experiences, including working with global master chefs and at Michelinstarred restaurants around the globe, encourage the team to craft rich, decadent European dishes, further elevated with a hint of Asian finesse.

One of the most memorable dishes at Oscar is the cold angel hair pasta with shio konbu, sesame, truffle soy and ikura – a true embodiment of a European dish with a twist of Asian umami. Other outstanding delicacies include the Hokkaido scallops with cauliflower cream, asparagus, caviar and red-veined sorrel; the prawn puffs with shiso sabayon, green apple, dill chipotle and caviar; and the foie gras with orange, aged balsamic and almond.

• Foie gras

Hokkaido scallops

Prawn puffs

FOIE GRAS

OSCAR ( oscar.altitude)

JAKARTA

BEST BRUNCH

LYON AT MANDARIN ORIENTAL, JAKARTA

Part of the legendary hotel Mandarin Oriental, Jakarta, Lyon gives discerning diners rich French flavours in the heart of vibrant Jakarta. Serving signature French culinary delights, Lyon only uses fresh, seasonal ingredients prepared with authentic traditional techniques. In addition to the à la carte menu, Lyon also takes pride in its prix fixe menu curated by the talented culinary team.

The setting is sophisticated and comfortable without being flashy, complete with an extensive wine cellar that offers vintages from France and around the world. In addition to the daily fix of French delicacies, Lyon invites diners to make the most of their Saturday by opting for the Saturday Brunch. Indulge in a smorgasbord of refined bites, including foie gras, charcuterie and French cheeses, among others.

Serving up French-style culinary indulgence, the Saturday Brunch at Lyon

is definitely in a league of its own. Savour all-time favourite dishes from the à la carte menu, such as French onion soup, lobster confit, and Angus beef short ribs braised in red wine. Pair the dishes with the finest

wine, or opt for the refreshing cocktails, and guarantee your Saturday is off to a good start.

Lyon at Mandarin Oriental, Jakarta (mandarinoriental.com)

• Tenderloin with potato mousseline

• Tasmanian salmon

• 48-hour braised bone-in short ribs

SALTED-BAKED BEETROOT SALAD, TENDERLOIN WITH POTATO MOUSSELINE, TASMANIAN SALMON, 48-HOUR BRAISED BONE-IN SHORT RIBS & PETIT FOUR

In just over a year since it opened, The Langham, Jakarta has proven itself to be the epitome of luxury in the heart of the city. Standing tall among the city’s skyscrapers, the hotel offers everything and more that anyone could have wished for, including its roster of dining outlets. One of these is ALICE, where the delightful afternoon tea takes guests on a fancy journey of flavours.

Drawing inspiration from Lewis Carroll’s timeless British tale of Alice’s Adventures in Wonderland, ALICE is as playful as it is elegant. The art-deco-inspired décor and chic French music greet diners daily from breakfast until dinner. Helmed by Executive Pastry Chef Serhat Mizrakli, ALICE serves imaginative bakeries and desserts, as well as the signature Langham Afternoon Tea.

Combining authentic afternoon tea with a modern touch, the Langham Afternoon Tea offers a collection of mouthwatering dishes, ranging from savoury to desserts. From the French-inspired appetisers of foie gras parfait brioche and beef tartare to the sweet decadence of chocolate tart, pavlova, Turkish baklava and more.

• Afternoon Tea

• Cakes & pastries

• Turkish baklava

ALICE

AT THE LANGHAM, JAKARTA

Along with the perfect nibbles, the bespoke afternoon tea is served with an enticing Tea Collection with a meticulously selected range of tea blends, from the aromatic Earl Grey, to the citrus flavours of the African rooibos, exotic four fruits rouges flavoured black tea, sencha fukuyu green tea and jasmine tea with rich notes of fruit cocktail and a sprinkling of flowers. In addition to the Tea Collection, ALICE also offers homemade artisan breads, cakes and viennoseries, specially crafted coffees, along with imaginative cocktails and bubbles.

ALICE at The Langham, Jakarta (langhamhotels.com)

ALICE AFTERNOON TEA

NAUTILUS BAR

FOUR SEASONS HOTEL JAKARTA

Situated at the lobby level of Four Seasons Hotel Jakarta, Nautilus Bar is a thematic drinking den that exudes masculinity with its velvety black and gold interiors, an eclectic mix of exquisite vintage interiors and plush luxurious furnishings.

Behind the bar, Bar Manager Henry Maraben Siktimu has curated a special cocktail menu filled with story-inspired elements and sustainable ingredients, layered with modern mixology techniques and premium spirits.

Try Captain Nemo #1, a drink crafted with dill-infused vodka, homemade clamato juice, lemon juice, and lemongrass syrup, topped with celery and clam. Meanwhile, the Nautilus Martini reimagines the classic with vodka, and vermouth infused with oyster shells and orange bitters. In addition to the cocktail creations, Nautilus Bar also allows guests to personalise their gin & tonic to their liking. Guests are free to choose the perfect combination of artisanal gin, homemade tonic and a fresh garnish.

Completing the drinking experience, Nautilus Bar also features swing-electro music and a small plate menu created

exclusively for the bar by Executive Chef Marco Violano. Taste delightful bites such as Chipsy Dippy Do, which consists of spicy Cajun potato chips with cheese fondue, or Pacific Falls, a play on ocean salmon fish

• Captain Nemo #1 • Black River • Nautilus Martini

cake with Javanese curry sauce. Nautilus Bar is open from Monday to Saturday, from 6pm until midnight.

Nautilus Bar at Four Seasons Hotel Jakarta (fourseasons.com)

BLACK RIVER

BAR

KITA BAR

AT PARK HYATT JAKARTA

Looking out onto the gleaming city view from the 36th floor, the newly-opened KITA Bar at Park Hyatt Jakarta is the city’s hottest destination. As part of the luxurious Park Hyatt Jakarta, KITA Bar has quickly captured the hearts of the city’s most stylish crowds with its mouthwatering offer of appetising drinks and a relaxing ambience.

As an extension to the hotel’s signature KITA Restaurant, the bar is divided into two seating areas. For something more comfortable, the indoor seating is located within the sprawling bar, where premium bottles are neatly lined up to welcome patrons for a fun night. Meanwhile, the outdoor area, or the rooftop lounge, offers unparalleled views of the metropolis, including the iconic national monument, or MONAS, from Menteng.

Perfect for sunset drinks or a late-night getaway, KITA Bar serves light and refreshing cocktails created using only the best ingredients. The bar is served by a team of skilled bartenders ready to tend to any requests. The cocktail menu is diverse, offering cocktails based on gin, vodka, sake, rum and more. Geisha, one of the signature cocktails, comprises gin, bitters, Mancino

bitters and white chocolate liqueur. In addition to its signature cocktails, KITA Bar also pays extra attention to highballs.

Try Airurando featuring Irish whisky, passion syrup, lime and ginger ale.

As the ultimate destination for a relaxing jaunt, KITA Bar enhances the guests’

experiences with live dj performances from Tuesday to Saturday and Izakaya-inspired small bites from the restaurant next door.

With its personalised service, KITA Bar is the ultimate place to hang out for a remarkably elevated drinking experience.

KITA Bar at Park Hyatt Jakarta (hyatt.com)

• Yuyake • Geisha cocktail • Airurando

YUYAKE

JAKARTA

The sky is the limit for the sophisticated Cloud Lounge Jakarta, which is situated on the 49th floor of The Plaza on Jalan Thamrin in the very centre of the city. Cloud Lounge is a spacious rooftop restaurant, bar and lounge that provides guests with a delectable dining and tapas experience supported by excellent service, a wide range of carefully picked wines, imported beers, premium spirits, and handcrafted cocktails.

Everything appears to be magnificent from Cloud Lounge with an almost 360- degree view of Jakarta that is especially alluring

• Batavia Mule • Cucumber Fizz Cocktail • Shaking Wings

when the day turns to night and the city lights shine against the orange-coloured Jakarta sky.

Divided into two relaxing seating areas, within the glasshouse or in the outdoor lounge, Cloud Lounge steps up a gear as the night falls with live music on most nights, and excellent dining and drinking. The bar is manned by some of the city’s most creative mixologists ready to specially concoct your favourite tipples. Inspired by the versatility of Indonesian ingredients, the cocktail menu is a playful take on the classics. For example, the Batavia Mule features homemade beer pletok, vodka, lychee syrup, fresh lime juice and lemon grass syrup.

Cloud Lounge also presents a nightly extravaganza that caters to even the liveliest of partygoers, with a rotating roster of DJs and other live performances, a compelling atmosphere, and a stellar standard of service. Cloud Lounge is an ideal spot for every occasion, be it a romantic jaunt or gatherings for up to 150 people.

Cloud Lounge Jakarta ( cloud_jkt)

NISHOKU NACHOS, PIZZA PEPPERONI PINEAPPLE & SHAKING WINGS

TOM'S BY TOM AIKENS AT THE LANGHAM, JAKARTA

Astylish restaurant located at the ultra-luxurious The Langham, Jakarta, Tom’s by Tom Aikens really lives up to its reputation. Stepping into the restaurant, discerning diners will be greeted by the sophisticated opulence of a high ceiling fenced by floor-to-ceiling windows that invite in the stunning Jakarta skyline, classic patterned flooring, sleek leather seating and chic chandeliers.

Masterminded by two Michelin-starred Chef Tom Aikens, the restaurant serves up dishes that are brimming with classic European flavours. Focusing on using the best seasonal produce, Tom’s menu is compact but packed with flavoursome wonders, including the woodfire grill selections, making it difficult to choose from the star-studded main dishes. On Sunday, do not miss the Sunday Roast, serving juicy cuts like prime rib roast, rack of lamb, rotisserie chicken and Chilean

seabass, along with fresh garnishes and accompaniments. The restaurant's lively Marrone kitchen is also a sight to behold.

Tom’s by Tom Aikens at The Langham, Jakarta (langhamhotels.com)

READERS’ CHOICE - FAVOURITE RESTAURANT

NSNTR

AT MERCURE JAKARTA PANTAI INDAH KAPUK

Among the many international selections in the ever-evolving Pantai Indah Kapuk dining district, NSNTR stepped into the scene as the epitome of its own namesake. Delivering a smorgasbord of local Indonesian cuisines from all corners of the nation, it offers modern authentic flavours from the far west of Aceh to the islands of Sulawesi.

Located on the 8 th floor of the young and modern Mercure Jakarta Pantai Indah Kapuk, the restaurant is currently the highest dining establishment in the PIK area, with impeccable views of the boulevard, the mangrove forest, as well as the northern Jakarta coastline. Stepping outside by the pool, the NSNTR Bar is available for tipples to complete the overall experience.

NSNTR at Mercure Jakarta Pantai Indah Kapuk (mercure-jakarta-pantaiindahkapuk.com)

JAKARTA

TOM AIKENS

JAKARTA

JAKARTA

READERS’ CHOICE - FAVOURITE RESTAURANT

YOSHI IZAKAYA AT GRAN MELIÁ JAKARTA

Located in Gran Meliá Jakarta, Yoshi Izakaya offers authentic Japanese dining to its diners. Helmed by Japanese Chef

Tomoaki Ito, the restaurant exudes elegance and Japanese charm. Guests enter the restaurant through a gorgeous reception area, where the attentive restaurant staff

lead them into the heart of the dining space. For diners eager to whet their appetite with a round of drinks, the sake bar and lounge next to the entrance feature a mindboggling collection of rare sakes to cater to the pickiest of sake aficionados.

The focal point of the restaurant is the 19-metre-long robatayaki, sushi and sashimi bar, which offers seating for guests where they can watch the chefs work their magic. Accommodating up to 100 diners, Yoshi Izakaya boasts two teppanyaki counters and two semi-private rooms. Diners can choose from favourite Japanese bites, including tempura dishes, sushi and sashimi, kushiyaki, seafood and vegetable robatayaki, shabu-shabu, sukiyaki gozen or set menus, before kicking back and enjoy the relaxing ambiance.

Yoshi Izakaya at Gran Meliá Jakarta (yoshiizakaya.com)

JAKARTA

READERS’ CHOICE - FAVOURITE RESTAURANT

CAFÉ GRAN VIA AT GRAN MELIÁ JAKARTA

The all-day dining destination at the luxurious Gran Meliá Jakarta, Café Gran Via is the perfect place to pamper every taste bud. Open daily from breakfast until late at night, the restaurant offers a variety of dishes, ranging from western favourites and classic Indonesian delights to exotic Mongolian temptations, as well as a staggering spread of seafood delicacies.

During lunch and dinner, guests can choose from a constantly changing menu at the restaurant’s various culinary stations. Visit the restaurant on Wednesday when the Seafood Market brings massive throngs of hungry guests to indulge.

Meanwhile, on the weekends, diners' taste buds are tempted by Folkz Brunch, which offers a scrumptious buffet-style dining experience. Under the hands of Executive Chef Alain Rion and his team, the brunch is a tantalising melting pot

of flavours ranging from Chinese, PanAsian, Japanese and western cuisines. Don't forget to take your little ones as there are a dedicated VIP playground and

complimentary activities, such as face painting, a magic show and more.

Café Gran Via at Gran Meliá Jakarta (cafegranvia.com)

ASSORTED SASHIMI

ASSORTED BUFFET DISHES

READERS’ CHOICE - FAVOURITE

ENMARU

Situated on the 46th floor of The Plaza in Central Jakarta, Enmaru is renowned for its exceptional classic Japanese cuisine and an array of iconic homemade dishes. Regarded as one of the best izakaya restaurants in Jakarta, the restaurant focuses solely on high-quality service and exceptional food.

The kitchen is helmed by Executive Chef Takashi Tomie, an award-winning chef who led his team to win Izakaya Koshien in Japan in 2010. In Jakarta, Chef Takashi presents a menu highlighting premium ingredients worthy of the Japanese emperor and empress, such as bluefin tuna, foie gras and Japanese wagyu from Iwate Prefecture. While Enmaru does offer an extensive menu of authentic Japanese treats, from sushi to yakitori, the most intriguing dishes are the signature creations of Chef Takashi that combine ingredients and inspirations from a variety of sources to produce a brilliant effect.

Enmaru Japanese Restaurant ( @ enmarujakarta)

READERS’ CHOICE - FAVOURITE RESTAURANT

BAE BY SOCIEATY

Situated in one of Jakarta’s busiest malls, BAE by Socieaty is one of the most popular restaurants in the city. Since its inception in 2017, the restaurant has garnered a loyal following of customers bewitched by its Asian and western dishes. Helmed by Executive Chef Robert Veenendaal, diners are spoiled with choices that will surely satisfy.

The menu is compact and thoughtful, offering plenty of nibbles and choices of salads, pastas, mains, Asian favourites and prime steaks. One of its signatures, the bebek matah, is a twist on a classic Indonesian dish where sous-vide duck breast is served with sambal matah, garlic fried rice, crispy onsen egg and tempura crumbs for texture. For seafood lovers, the weekly Crustacean Day will tantalise the taste buds with caramelised butter crab prepared with garlic and shallots.

BAE by Socieaty ( baebysocieaty)

JAKARTA

JAKARTA

FLAMING STEAK

CARAMELISED

READERS’ CHOICE -

ALTITUDE GRILL

Overlooking Jakarta’s skyline, Altitude Grill presents a sleek ambience, smart décor and eye-catching attention to detail that excites all five senses. Serving up elegant, casual dining, as the name of the restaurant would suggest, grilled items are the specialities of the house, which, coupled with Japanese flair and cooking techniques, bring something exquisite to diners. With quality the number one priority, all cuts of meat are imported from all over the world, then specially dry aged for over 29 days.

In addition to the grilled meats, Altitude Grill also offers a wide range of dining experiences, from truffle pizza and fish lettuce wrap as starters, to delectable seafood creations and plant-based meat for non-meat eaters to indulge their taste buds. For the full experience, mouthwatering desserts and an extensive wine collection and exotic list of cocktails wrap up the dining experience in style.

Altitude Grill ( @ altitudegrill)

READERS’ CHOICE - FAVOURITE RESTAURANT

SUDESTADA JAKARTA

JAKARTA

Located in the posh area of Menteng, Sudestada Jakarta is an Argentinian restaurant that will tantalise your appetite with its mouth-watering Latin-inspired menu under the helm of Executive Chef Victor Taborda. Sudestada is a Spanish word that translates to powerful mind and the name is regarded as being auspicious and bringing good luck in the Argentinian culture. Mimicking traditional Argentinian houses, the twostorey restaurant is illuminated by natural light that comes in from the floor-to-ceiling windows and glass doors. The menu gives a nod to the chef’s roots by highlighting the beauty of sharing, it encourages diners to share perfect slow-grilled meats that are cooked using an outdoor fire pit imported directly from Argentina. Using passed down family recipes, diners are treated to authentic flavours in its signature dishes, ranging from beef empanadas to homemade sausages, and not forgetting to mention the main star of Chuleton.

Sudestada Jakarta (sudestadagrill.com)

GREENLAND HALIBUT

CHULETON STEAK

After bringing in new Executive Sous Chef Lukman Hakim in June, Raffles Jakarta’s all-day dining destination, Arts Café by Raffles, has transformed into a curated collection of assorted dining experiences. The Show Kitchen serves à la carte private dining sessions that see the team evolve the menu on a weekly basis, preparing different modern Indonesian cuisine every week, cooked à la minute before the diners’ eyes in the open kitchen theatre. Another new feature is the dedicated Japanese Corner, where guests can enjoy lunch and dinner filled with fresh premium seafood in the daily sushi and sashimi selections, as well as other Art Café’s signatures such as unagi rolls, prawn tempura, and wagyu beef tataki. Meanwhile, the main attraction is Brunch at Arts, a brand-new concept for the café’s Sunday brunch that lets guests indulge in the best of everything, from a local and international buffet, dim sum from the cart, to a special dish of the day from the Show Kitchen, along with assorted Japanese

COLLAGE ALL DAY DINING AT PULLMAN JAKARTA CENTRAL PARK

Compared to the bustling South, the upscale Central, and the recently hyped North, the West Jakarta area can be considered a rare location to open an upscale restaurant.

Collage All Day Dining broke that stigma by bringing a fusion of cutting-edge design to its 12th floor space, with an extensive selection of innovative cuisines. Spread across the buffet, à la carte menu, as well as the chef’s specials, the restaurant showcases international flavours and local favourites, served throughout the day and into the evening. The word collage is also reflected in the diversity of the menu, from various breakfast dishes, like regional signatures and healthier options, to pasta and pizza, grilled wagyu, sandwiches and burgers, assorted breads, pastries and desserts. Collage also has scrumptious weekly specials for the family, including the weekend brunch on both Saturday and Sunday, and the more festive barbecue buffet.

Collage All Day Dining at Pullman Jakarta Central Park (pullmanjakartacentralpark.com)

READERS’ CHOICE - FAVOURITE BRUNCH

ARTS CAFÉ BY RAFFLES AT RAFFLES JAKARTA

seafood delights and a curated selection of cakes, artisan breads, viennoiserie, dessert and ice cream from Raffles Pâtisserie.

Arts Café by Raffles at Raffles Jakarta (raffles.com/jakarta)

JAKARTA

JAKARTA

ASSORTED BUFFET DISHES

DUCK MAGRET

LABUAN BAJO

READERS’ CHOICE - FAVOURITE RESTAURANT

ATLANTIS ON THE ROCK AT PLATARAN KOMODO RESORT & SPA

Agem at Labuan Bajo’s prestigious Waecicu Beach, Atlantis on the Rock is a must visit spot that encapsulates Flores’ raw beauty. Considered the best place in Bajo to catch the golden sunset hour, with the silhouettes of phinisi ships and yachts passing by or docked at the private 250-metre wooden jetty, the restaurant is set at the water’s edge of Plataran Komodo Resort & Spa with a green hill backdrop. Atlantis on the Rock offers a selection of local and international cuisines, alongside a varied menu of wines, cocktails and beverages in which to indulge. Soaking up the stunning view over the Flores Sea and Komodo National Park requires a one-of-akind experience – and Atlantis has a whole catalogue of choices; from afternoon tea, a sunset picnic at a private jetty, to cabanas that are practically a step away from the waters.

Atlantis on the Rock at Plataran Komodo Resort & Spa (plataran.com/atlantis-on-the-rock)

READERS’ CHOICE - FAVOURITE RESTAURANT

MAD COW VIMALA HILLS AT PULLMAN CIAWI VIMALA HILLS RESORT SPA & CONVENTION

Just like its interesting name, Mad Cow Vimala Hills presents the most robust and bold experience that any diner can imagine. Located inside the vast five-star Pullman Ciawi Vimala Hills complex, the contemporary and modern steakhouse is a stylish departure from the usual genre of dark, cold industrial interiors meets bright fire. The wooden construction is warm, large, and bright – a setting fit for a family retreat resort, further elevated by the serene green surroundings visible to diners through the floor-toceiling windowpanes. The steak selections, called the Mad Grill, comprise a meticulously curated beef library of unmatched flavour and texture. In addition to the meaty goodness, the diverse menu has something for everyone, such as freshly made salads, soups, homemade pasta and handcrafted burgers. The main star in this category is the Butcher Cut Prime Beef and Mad Sharing. Completing the experience, Mad Cow Vimala Hills provides non-alcoholic beverages for the whole family, from delicious mocktails to smoothies and fresh juices.

Mad Cow Vimala Hills at Pullman Ciawi Vimala Hills Resort Spa & Convention (madcow-vimalahills.com)

BOGOR

PREMIUM CUTS OF FILET MIGNON & STRIPLOIN

BALI

BEST LUXURY HOTEL

The St. Regis Bali Resort

BEST UPSCALE HOTEL VILLA Alila Villas Uluwatu

BEST HOTEL VILLA Peppers Seminyak

BEST FAMILY HOTEL Padma Resort Ubud

BEST SUITE COMO Uma Canggu

BEST OCEANFRONT SUITE Alila Seminyak

BEST BUSINESS HOTEL Sofitel Bali Nusa Dua Beach Resort

BEST UPSCALE HOTEL

The Westin Resort Nusa Dua, Bali

BEST UPSCALE DESIGNED HOTEL

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

BEST DESIGNED HOTEL

Radisson Blu Bali Uluwatu

BEST HOTEL INTERIOR DESIGN Hotel Indigo Bali Seminyak Beach

BEST WEDDING VENUE

The Apurva Kempinski Bali

BEST SPA Healing Village Spa at Four Seasons Resort Bali At Jimbaran Bay

BEST LUXURY SPA Talise Spa at Jumeirah Bali

BEST NEW HOTEL Kappa Senses Ubud

BEST NEW BOUTIQUE HOTEL Tribe Bali Kuta Beach

BEST NEW LUXURY HOTEL Jumeirah Bali

BEST GOLF COURSE Bali National Golf Club

BEST SHOPPING MALL Beachwalk Shopping Center

BEST INDONESIAN RESTAURANT Sawah Terrace at Mandapa, a Ritz-Carlton Reserve

BEST JAPANESE RESTAURANT Tenkai Japanese Nikkei Restaurant at Padma Resort Legian

BEST CHINESE RESTAURANT Happy Chappy Chinese

BEST INDIAN RESTAURANT The Royal Kitchen Bali

BEST PAN ASIAN RESTAURANT Kwee Zeen at Sofitel Bali Nusa Dua Beach Resort

BEST ITALIAN RESTAURANT Mauri

BEST MEDITERRANEAN RESTAURANT

Soleil at The Mulia, Mulia Resort & Villas, Nusa Dua, Bali

BEST LATIN RESTAURANT Santanera

BEST WESTERN RESTAURANT The Forge Bali

BEST STEAKHOUSE Boy'N'Cow Meat Boutique

BEST CASUAL DINING Huge Restaurant

BEST FINE DINING Kayuputi at The St. Regis Bali Resort

BEST UPSCALE BRUNCH Starfish Bloo at W Bali - Seminyak

BEST BRUNCH Cucina at Sofitel Bali Nusa Dua Beach Resort

BEST AFTERNOON TEA Biku

BEST DESSERT & PASTRY

The Lobby Bar & Lounge at The Westin Resort Nusa Dua, Bali

BEST UPSCALE SEAFOOD RESTAURANT Seasalt at Alila Seminyak

BEST SEAFOOD RESTAURANT Bonito Fish Bar

BEST UNIQUE CONCEPT DINING

The cave by Chef Ryan Clift at The edge Bali

BEST NIGHTCLUB ShiShi Nightclub & Izakaya Lounge

BEST BAR

Jati Bar at Four Seasons Resort Bali At Sayan

BEST SPEAKEASY BAR The Shady Fox

BEST NEWCOMER BAR

The Shady Flamingo

BEST ROOFTOP BAR Kuta Social Club at MAMAKA by Ovolo

BEST CLIFF CLUB Savâya Bali

BEST LAVISH BEACH CLUB Mari Beach Club

BEST BEACH CLUB Café del Mar Bali

BEST NEW BEACH CLUB TT Beach Club

READER'S CHOICE

FAVOURITE RESTAURANT

• Sa'Mesa di Nonna

• Solé at Mari Beach Club

• Santanera

• Luber. Bali

• Yamuna Pastry Bali

• Sushi Koen

• The Aburi Sushi Bali

• SugarSand at Hotel Indigo Bali Seminyak Beach

• Le Gastronome at Keliki Luxury Lodge

• Bejana at The Ritz-Carlton, Bali

FAVOURITE BAR

The Shady Pig

FAVOURITE CAFE

The Avocado Factory

FAVOURITE HOTEL

• Peppers Seminyak

• Māua Nusa Penida

• W Bali - Seminyak

• InterContinental Bali Sanur Resort

• Aryaduta Bali

• Anantara Uluwatu Bali Resort

• The Bandha Hotel & Suites

• InterContinental Bali Resort

• Six Senses Uluwatu, Bali

• Away Bali Legian Camakila

• The Samaya Seminyak, Bali

FAVOURITE SPA

• SoSPA at Sofitel Bali Nusa Dua Beach Resort

• Spa Alila at Alila Seminyak

BALI

SAWAH TERRACE AT MANDAPA, A RITZ-CARLTON RESERVE

Sawah Terrace is idyllically nestled in the valley of Mandapa, a RitzCarlton Reserve, boasting lush natural views with the greener y of Ubud and the mesmerising Ayung River. With an open-air plan and the resort’s exquisite design, the restaurant seamlessly blends into the surrounding nature.

Helmed by the resort’s Executive Chef Bayu Retno Timur, Sawah Terrace offers extensive rich Indonesian flavours, using only best quality ingredients while maintaining the authenticity of each dish.

Serving up a dining experience inspired by the sprawling archipelago, diners can find a variety of signature dishes from different regions in Indonesia.

These include slow-cooked beef cheek rendang from Sumatra, red snapper woku from Sulawesi, slow-cooked ingkung pitik chicken from Banyuwangi, and barramundi menyatnyat from Bali, among many others. Each dish highlights the use of fresh herbs

and vegetables sourced directly from the resort’s organic garden.

Make the most of the Indonesian gastronomic journey and opt for Sawah Terrace’s Sunday Brunch every Sunday from 12.30pm to 3.30pm. Delight in decadent dishes served from live stations, from tuna

gohu (Ternate’s ceviche), oxtail soup and Balinese suckling pig, to Makassar’s slowroasted beef konro and Jimbaran-style BBQ, not to mention the traditional snack selection for dessert.

Sawah Terrace at Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

• Beef cheek rendang

• Slow-cooked ingkung pitik chicken

• Roasted beef konro

INDONESIAN CONDIMENTS

TENKAI

NIKKEI RESTAURANT AT PADMA RESORT LEGIAN

One of the well-known dining establishments at the familyfriendly Padma Resort Legian, Tenkai Japanese Nikkei Restaurant is known as a haven filled with exquisite flavours and a serene ambience from the land of the rising sun. The restaurant recently branched out in terms of culinary concept to incorporate Nikkei flavours into the menu – elevating the Tenkai experience further.

Peruvian Chef Sandro Medrano helms the culinary team, leading these professionals in creating a new Japanese Nikkei menu, serving meticulously crafted dishes prepared from the freshest ingredients. Diners can find Nikkei favourites like ceviches, tiraditos, maki Nikkei, nigiri Nikkei, robata anticuchos, among others. On the Japanese front, you can indulge in sushi and sashimi, tempura dishes and the always entertaining teppanyaki.

The made-to-order robata anticuchos deserve a special mention, highlight ing only the best ingredients found on land and sea, comprising beef tenderloin, chicken, salmon, octopus, shrimp, baby corn, asparagus, quail egg and shitake mushroom. The main course, meanwhile, highlights hearty and tasty stars, such as the Sake Misoyu and Maki Hotavichado.

The restaurant itself boasts a timelessly elegant décor inspired by Japanese elements, offering both indoor and outdoor seating, with the latter reminiscent of a Japanese zen garden. With the inspired dishes and

tranquil ambience, the restaurant is ideal for couples and families.

Tenkai Japanese Nikkei Restaurant at Padma Resort Legian (padmaresortlegian.com)

JAPANESE NIKKEI DISHES

• Ceviche A Lo Nikkei

• Teppanyaki menu

• Sushi Nikkei and sashimi selection

HAPPY

Inspired by traditional Chinese culture and flavours, Happy Chappy offers a dining venue that is familyfriendly and imbued with a stylishly contemporary touch. The establishment had

its start with its first outlet in Seminyak, before opening up more branches in Bali. The state-of-the-art kitchen and the skilled culinary team guarantee a hearty Chinese feast for all ages.

Serving a wide range of familiar Cantonese-style dishes, diners can expect delicacies like Peking duck, sesame prawns and beef in black bean sauce, among others. Another highlight that is not to be missed at Happy Chappy is its extensive dim sum selection, both steamed and fried – which makes it a favourite Sunday destination.

The flagship restaurant in Seminyak accommodates up to 120 diners, with its old Shanghai-inspired design, enhanced with a modern twist, offering different kinds of ambience spanning across several dining areas. The main dining area makes a great venue for a family-style big meal, meanwhile the outdoor seating is for those who look for a breezier setting.

The Dragon’s Den is the restaurant’s bar, serving beers and wines on top of the Chinese-influenced cocktails, accompanied by retro Shaolin films to set the mood.

Happy Chappy Chinese (happychappychinese.com)

• Dim sum selection

Peking duck

Sesame prawns

DIM SUM SELECTION

After its success in Jakarta, The Royal Kitchen Indian restaurant and bar has opened its Bali outlet. Recently, The Royal Kitchen Bali revamped its look, offering a more spacious venue with an enchanting design. Located in the exclusive lifestyle hub of Bali Collection in the manicured area of Nusa Dua, The Royal Kitchen Bali offers an idyllic oasis serving authentic Indian cuisine and an experience to remember.

Indian fare enthusiasts will be delighted to find regional signature dishes like chicken biryani, lamb chop, kalami kebab, gosht seekh kebab and more. To accompany the rich flavours of the dishes, traditional drinks like masala tea and variants of lassi are available, in addition to a wide array of mocktails and cocktails.

The Royal Kitchen Bali showcases its tandoor oven through the show kitchen, as well as boasting a bar to have a pre-dinner aperitif or a post-dinner nightcap, and indoor

and semi-outdoor seating where you can better enjoy the lush, picturesque gardens.

The charmingly captivating atmosphere at The Royal Kitchen Bali makes it ideal for any kind of dining, from a romantic dinner

with loved one to a feast with the family or a corporate group, or even an intimate hangout with a group of friends.

The Royal Kitchen Bali (theroyalkitchen.id)

• Lamb chop

Chicken biryani

• Kalami kebab

LAMB CHOP

SELECTED INDIAN CUISINE

KWEE ZEEN

SOFITEL BALI NUSA DUA BEACH RESORT

Located at Sofitel Bali Nusa Dua Beach Resort – a destination known for its combination of French flair and Indonesian hospitality – Kwee Zeen is the resort’s flagship all-day dining restaurant. The expansive restaurant highlights its elevated food market concept and presents an interactive boutique dining experience.

Nestled on the hotel’s ground floor, diners can reach the restaurant from the lobby, walking down an elaborate grand staircase. Providing both indoor and outdoor seating, the chic and cosy interior seamlessly blends with the scenic surroundings as the glass doors are fully folded towards the pillars.

The hawker-style setting of culinary display s showcases an enticing variety of Pan-Asian cuisine. Keep an eye on culinary delicacies with Chinese, Singaporean, Japanese and Indonesian flavours, among others, on the elaborate buffet. The à la carte menu is also worth noting, with scrumptious traditional dishes, like sate campur, ayam guling, or even better, a One-Meter Platter to sate your appetite

Kwee Zeen at Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

ONE-METER PLATTER

• One-Meter Platter

• Sate campur

• Ayam guling

Created by the passion of Chef Maurizio Bombini, MAURI pays homage to Maurizio’s hometown in the Apulia region in Italy. Maurizio first learned the culinary trade and developed his love for the art at his parent’s restaurant on the shores of Apulia, or Puglia.

Inspired by the region, MAURI’s menu applies Puglia’s philosophy of using the freshest locally sourced produce, handled with care to bring out the purest flavours and qualities of the ingredients. With this concept in mind, MAURI works closely with Balinese farmers to curate the highest quality of local products, in addition to using homemade items as much as possible.

Located on the vibrant culinary street of Petitenget, the restaurant spans two storeys, combining coastal elements of Puglia with Bali’s tropical touch, resulting in a comfortably sleek dining venue. The restaurant boasts an open kitchen where

guests can watch the magic, as well as a chef’s counter where diners can opt for a private tasting with Maurizio himself.

While MAURI makes an enchanting setting for a romantic dinner, the

restaurant is also known and loved for its brunches, including MAURI Sunday Brunch, Seafood & Rosé Brunch and Butcher Brunch.

MAURI (mauri-restaurant.com)

TORTELLI

• Tortelli with Napolitan wagyu beef ragoût & parmesan espuma

• Merluzzo a la pizzaiola

• Truffle custard with parmesan foam

Within the lavish multiaccommodation complex that is The Mulia, Mulia Resort & Villas – Nusa Dua, Bali, lies Soleil, one of the property’s signature dining destinations, boasting a beachfront location, exquisite design and décor, and more importantly, a highly skilled team of chefs ready to serve meticulously crafted Mediterranean cuisine.

The resort is known for having the best, world-class facilities and offerings, including in terms of culinary choice. Walking into the resort is already a jawdropping experience of its own, add to that the marvellous setting Soleil has to offer, with its indoor and outdoor seating, and be prepared to be blown away.

Meaning sun in French, Soleil combines Mediterranean finesse and flavours with a Pan-Asian touch and tropical Balinese warmth, offering diners an idyllic haven of ocean breeze and elevated dining. You can choose from the daily à la carte menu, or go big with the restaurant’s tailored degustation menu.

Placing satisfaction as top priority, Soleil only uses the best ingredients, including fresh locally sourced seafood, as well as eight different kinds of fresh handcrafted

pastas. For an atmospheric experience, Soleil’s brunch every Sunday is a must-try. Choose the outdoor seating to bask in the ocean breeze by the resort’s majestic pool, and enjoy a lavish spread of Pan-Asian tapas,

seafood bar, live grill stations, and of course the haute signature desserts.

Soleil at The Mulia, Mulia Resort & Villas –Nusa Dua, Bali (themulia.com)

• Cacciucco • Piovra • Escargot

SOLEIL AT THE MULIA, MULIA RESORT & VILLAS, NUSA DUA, BALI

CACCIUCCO

In the middle of an eclectic area in Canggu, where you can find anything from weekend markets and breakfast cafes, to speakeasy bars and luxury villas, Santanera stands tall, offering a casual, yet stylish destination to enjoy contemporary cuisine, fine wines and curated cocktails.

Spanning three floors, including a chic rooftop called Terraza, the restaurant is helmed by talented Chefs Andres Becerra and German Rincon from Colombia.

The main focus is on refining and crafting organic, farm-to-plate produce into modern

• Char-grilled octopus

• Dry-aged duck

• Ceviche selection

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tapas-style dishes that are meant to be shared with loved ones. That’s the main idea behind Santanera, a good time shared with good friends over good food and drinks. The menu at Santanera showcases the finest delicacies from Europe and the Mediterranean, and of course, Latin America.

All-time favourite Latin dishes can be found, like Colombian empanada with duck and wild mushrooms, or the one with mozzarella and smoked tomatoes. Spanishstyle raw and cured sausage, sobrasada, can also be found on the menu, made with pork, paprika, semolina crumpet, whipped chickpeas and salsa criolla.

Of course, discerning palates should not miss the ceviche section, offering hamachi with plantain crackers, leche de tigre and gooseberries; ceviche mixto with green lip mussels, tiger prawns and fish bone emulsion; and the red snapper with passion fruit, quinoa and finger lime. On the main course front, the dry-aged duck is simply divine and the char-grilled octopus is a must-try.

Santanera (santanerabali.com)

CHAR-GRILLED OCTOPUS

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Open 24 hours a day, seven days a week, and located in the happening area of Seminyak, The Forge Bali reignites the much-needed pub scene in the neighbourhood, serving an extensive menu of hearty western dishes, on top of a wide range of wines and more potent drinks. With the slogan “Food, Sports & Beers”, the atmosphere at The Forge Bali is always vibrant and exciting.

First on the menu is breakfast, available from 7am to 11am daily, while the bar bites and sharing snacks encompass scrumptious bites that you won’t want to miss. From the usual chicken wings and calamari, to steamed clams, roasted bone marrow, wagyu beef tartare and The Forge charcuterie board, this is perfect company while watching sport.

When we said extensive, we really meant it, as the menu goes on to include traditional pub fare, fresh oysters, homemade soups, fresh salads, freshly made sandwiches, fireroasted pizza, homemade pasta, burgers and fries, gastropub mains and a kids’ menu – each comprising elaborate options. That’s not all, as there are also Ruth’s famous cakes and more desserts.

Of course, no trip to The Forge Bali is complete without having a nightcap or two. In addition to the classic cocktails, the signature cocktails are varied, offering a little bit of something for everyone. The

draught beers on tap, fine wines and liquor selections are also expansive meaning a fun night out is guaranteed.

The Forge Bali (forgebali.com)

• Roasted bone marrow

• The Forge’s famous smokehouse rotisserie chicken

• Reuben Sandwich

REUBEN SANDWICH

Since opening in 2017, Boy’N’Cow Meat Boutique has gained quite the loyal following, and for an obvious reason: the team takes their meat seriously. At first glance, the restaurant evokes an industrial warehousekind of vibe. Inside, the interior is more playful with eye-catching murals and a speakeasy bar on the mezzanine level –exuding a combination between a retro New York atmosphere and a prohibition era feel.

The star of the house is, of course, the dryaged meat fridge, where the chef showcases all the premium cuts, dry aged for 30 days right there in house. Marvel at the juicy cuts of strip loin, ribeye, tenderloin, porterhouse, tomahawk and bone-in ribeye, as well as the special corner dedicated to the wagyu. The restaurant also takes pride in its custom curing fridge. Select from the grain- and grass-fed beef sourced from sustainable farms in Australia and the United States.

While the beef is the main attraction, Boy’N’Cow Meat Boutique also offers chicken, salmon, octopus, risotto, as well as wide a selection of side dishes, starters and sharing plates – encompassing cheese, vegetables and elaborate variations of beef

dishes. Pair the meat with the extensive wine collection on offer, from old world to new world varieties. After the fulfilling meal, don’t rush home. Instead, take your time at

• Bone marrow

• Tomahawk

• Chocolate lava cake

the restaurant’s speakeasy bar, serving the signature 20-day barrel-aged negroni.

Boy’N’Cow Meat Boutique (boyncow.com)

TOMAHAWK

BALI

With eclectic design and dishes, Huge has created a refreshing destination in the Batu Belig area. Elegant and playful, the restaurant showcases whimsical details like the chunky ballerina statue at the entrance, contemporary lighting and mirror installations, and a PlayStation area that guests can actually play with. In addition to the stylish dining area, Huge has a dedicated shisha area, as well as a chic bar, and a sushi bar where diners can watch a sushi making session daily.

Helmed by Executive Chef Edik Kanaryan and Executive Sous Chef Alexey Tsarev, diners can expect favourite European dishes elevated by an Asian touch, with the focus on seafood. The team uses local ingredients whenever possible, meticulously creating delectable delights with state-ofthe-art presentations.

More than just good food, Huge is also all about potent cocktails made from its premium liquor collection. Sit by the expansive bar, order some of the liquid courage and have an evening to remember.

In terms of ambience, Huge has the perfect combination of casual and stylish – an ideal place to see and be seen, but also to relax

and enjoy delicious food with loved ones. Huge Restaurant (hugeresto.com)

• Scallop carpaccio

• Orzo octopus

• White fish with broccolini

SCALLOP CARPACCIO

FINE

KAYUPUTI

AT THE ST. REGIS BALI RESORT

With a name that means white wood in Indonesian, Kayuputi restaurant boasts a white palette for its interior design inspired by private estates in The Hamptons – New York’s own beachfront enclave. In Bali’s culinary scene, the name Kayuputi is practically synonymous with the idea of fine dining. Helmed by coveted culinary talent, Executive Chef Agung Gede, the menu draws inspiration from Asian flavours and western influences to create a brilliant array of haute cuisine.

The restaurant serves a delicately exquisite and delectably opulent eight-course dinner degustation menu just waiting to be paired with the resort’s fine wine collection, handselected by the sommelier. As a 12-time winner of the Wine Spectator Awards, you can be sure to enjoy the finest varietals.

The highest quality of ingredients is paramount at Kayuputi, with wagyu beef from Australia, fresh seafood from local

waters and imported specialties such as fish from Japan, your palate will be pampered with the restaurant’s creative cuisine Seasonal items such as Sturia and Prunier caviar and oysters are also be found here.

Kayuputi is also famed for its unrivalled lavish brunch that can turn any Saturday or Sunday into an unforgettably rich experience. Head to the restaurant’s Kayuputi Champagne Bar to enjoy a pre-

• Spice-crusted organic lamb loin

• Hokkaido scallop

• Lobster dumpling

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dinner or pre-brunch aperitif, and if the night’s still young, enjoy the international cigar selection from Kayuputi’s humidor. Kayuputi At The St. Regis Bali Resort (kayuputibali.com)

SPICE-CRUSTED ORGANIC LAMB LOIN

BALI

There’s a reason why Sunday brunch at W Bali – Seminyak’s Starfish Bloo is leading the path when it comes to the brunch scene in Bali. Offering more than just a bountiful spread of scrumptious fare, Starfish Bloo’s Sunday brunch combines all the good qualities that W Bali – Seminyak is known for: meticulously crafted flavours, curated ambient music, and an idyllic location boasting views of the Indian Ocean.

Starfish Bloo itself is a striking dining destination, with a name and concept inspired by the ocean – fitting for its seaside location. The massive eye-catching dining booths resemble oversized lobster traps, the décor looks like a waving colony of kelp, while marine species icons are dotted here and there.

Open from breakfast all the way through to dinner, Starfish Bloo takes pride in its Pan-Asian culinary delights that emphasise the use of the freshest locally sourced ingredients, from seafood and exotic fruit to herbs and vegetables.

For the Sunday brunch, the restaurant really goes all out showcasing diverse delicacies, from a variety of egg dishes and pastries to sushi and curries, with the delicious path leading ultimately to the iconic W donut wall. The culinary team also prepares special culinary offerings every week, spread across its stir-fried station, seafood on ice, oyster bar and the Jimbaran seafood BBQ corner.

• Fresh seafood selection

• Indian curry

• W donut wall

The Sunday brunch is further amped up with the free-flow options, from wine and sparkling wine, to deep cocktails, local beers, juices and smoothies. On top of it all, W’s outstanding resident DJs craft suitable tunes to accompany your Sunday, from morning till the sunset hour.

Starfish Bloo at W Bali - Seminyak (starfishbloorestaurant.com)

BRUNCH SELECTION

AT SOFITEL BALI NUSA DUA BEACH

Known for its French finesse and warm Balinese hospitality, Sofitel Bali Nusa Dua Beach Resort is also sought-after for its dining destinations, one of which is the recently reopened and refreshed Cucina restaurant, bringing a fresh new look, enhanced concept and a much-welcomed approach towards sustainability.

Since first opening, Cucina has been famed and loved for its bountiful Sunday brunch, and with the new concept, the brunch is even more alluring and appetising with more choices. Helmed by Italian Head Chef Patrizia Battolu, diners can rest assured knowing that only the finest, most authentic Italian dishes are served at Cucina.

Start your Sunday early at Cucina with pre-meal libations from the restaurant’s creatively refreshing cocktails, before roaming the chic and charmingly decorated venue to see all the gastronomic goodness it has to offer. Start with the wide array of charcuterie and premium cheeses to get the mood going. Of course, a Sunday brunch in Bali is not complete

• Fresh seafood atelier

• Charcuterie & premium cheese

• Spaghetti allo scoglia

without an array of fresh seafood. At Cucina, you can have your seafood fresh or grilled.

Going around the restaurant, you might just catch Chef Patrizia cooking her famous seafood paella in a gigantic pan, or whipping up a cheesy pasta inside a massive cheese barrel in the middle of the restaurant. The carving section makes a fulfilling option with rotisserie chicken, roast beef and porchetta to choose from, among others. The selection of desserts is just to die for, with a whole room dedicated to sweet treats and ice creams.

Cucina at Sofitel Bali Nusa Dua Beach Resort (sofitelbalinusadua.com)

CHARCUTERIE & CHEESE

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One of the most iconic F&B establishments in Seminyak, Biku has long been a favourite destination for people of all ages from Bali and beyond. The restaurant is housed in an enchanting 150-year-old teak joglo house from East Java, with an inviting ambience that makes you want to stay longer than planned.

The all-day restaurant serves a wide variety of comfort foods, combining Indonesian, Asian and western flavours, from breakfast to dinnertime. Biku is best known for its sweet bites and afternoon tea offerings. The tea menu itself takes pride in its 50 exceptional tea varieties from China, India and Indonesia, personally curated by Biku’s own tea master Tjok Gde Kerthyasa.

On the menu, the afternoon tea offerings have their own dedicated section, showcasing different teatime packages. Choose from the Traditional Afternoon Tea, Asian High Tea For Two, Children’s Tea Time, Freshly Cut Tea Sandwiches, or the Sparkling Afternoon Tea set – an alluring offer for guests of all ages. The afternoon tea session at Biku is also the longest teatime on the island, running daily from 11am to 6pm.

sprawling cake table parades freshly baked cakes and other sweet treats. All-time (bikubali.com)

• Carrot cake

• Children’s Tea Time

Chocolate cake

AFTERNOON TEA

THE LOBBY BAR & LOUNGE

AT THE WESTIN RESORT NUSA DUSA, BALI

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Earlier this year, The Westin Resort Nusa Dua, Bali welcomed world-famed cookbook author and pastry wizard Jason Licker to its stellar culinary team. Known for taking desserts to the next level, Jason pushes boundaries by incorporating sweet, salty, sour and bitter flavours in his creations, enriched with layers of textural and temperature contrasts.

As the executive pastry chef for The Westin Resort Nusa Dua, Bali, Jason is in charge of the resort’s sweet creations, encompassing areas such as Hamabe Japanese restaurant and Prego the Italian restaurant. That being said, if you want to experience the ultimate Jason Licker culinary journey, head to the resort’s The Lobby Bar & Lounge.

At The Lobby Bar & Lounge, sweet tooths can marvel at Jason’s creatively crafted

cakes, not to mention indulge in the daily afternoon tea from 3.30pm to 5pm.

Enjoy the cosy, air-conditioned indoor seating area, or opt for the more scenic and airy outdoor area. If you're looking for something more intimate, have your daily dose of caffeine, a fix of afternoon tea, or even an inspired glass of tipple at the bar, and lose the track of time.

You can also have sweets to go, whether it’s for a special event or personal indulgence, including the white chocolate and matcha mousse cake, passion fruit and bananacaramel cake, and more.

Starting his career with an internship at Union Square Café in New York, Jason’s illustrious career has taken him around the world, including as a pastry chef at the famous Jean Georges Restaurant. He has also published two successful books, Lickerland: Asian-Accented Desserts and Baking With Licker.

The Lobby Bar & Lounge at The Westin Resort Nusa Dua, Bali (westinnusaduabali.com)

• Balinese coffee & passion fruit choux

• Gluten-free and vegan coconut cake

• White chocolate & matcha mousse cake

WHITE CHOCOLATE & MATCHA MOUSSE CAKE

BALI

SEASALT AT ALILA SEMINYAK

The name Seasalt best summarises what this restaurant is all about, a seafood dining experience unlike any other, inspired by the magnificent oceanfront location and the

bountiful wonders the ocean has to offer, including the namesake locally harvested sea salt.

Creative presentation and exquisite flavours take centre stage at Seasalt, where

only the best seafood, using fine Japanese techniques, is turned into innovative dishes that deserve a league of their own. In addition, the culinary team aims to serve unforgettable experiences in addition to the curated dishes, as evident from the Seasalt Ritual.

The Seasalt Ritual kick-starts every diner’s experience, where an intriguing centrepiece adorned by beach-inspired elements like shells and corals is served. This main star holds the inspired starting bites of mackerel butter and mayo with a hint of Japanese flavour, wrapped in spinach and seaweed baked inside a mound of sea salt. Dip the homemade sourdough into the spread and you’ll be ready for the rest of the delicious evening.

Another highlight at Seasalt is its commitment to truly implement its sustainable and zero-waste concept. To support this effort, Seasalt only uses seafood that is wild-caught and sustainably harvested from the waters around Indonesia. The restaurant also supports the community by working closely with the local fishermen. The namesake ingredient is sourced from Bali’s own Kusamba, known for producing organic sea salt using an ancient traditional method.

Seasalt at Alila Seminyak (seasaltseminyak.com)

• Snapper in Seasalt

• 7-day aged hamachi

• Chilled seafood broth

CHILLED SEAFOOD BROTH

Bonito Fish Bar was created by Maurizio Bombini and Luigi Amorotti, the creative minds behind the successful Italian fine dining restaurant MAURI. Showcasing the flavours of their native Puglia, Bonito Fish

Bar is a casual dining venue serving fish and seafood, both fresh and cooked.

Bonito takes pride in its fish and seafood, 80 percent of which is sustainably sourced from nearby oceans, including around Bali,

Lombok, Flores and Timor, in addition to imported premium crustaceans. These delectable ocean delicacies can be cooked with techniques including crudo, pan-seared, roasted, deep-fried and more. You can even get fresh supplies of pre-cut fillets and shellfish from the restaurant’s delicatessen.

The Seafood Platter showcases a selection of raw and blanched items. Don’t forget to try the Bonito Rosetta, an Italian sandwich made with a natural, no-yeast fermented bread served with a choice of tuna tartare, poached lobster, or crispy octopus bites.

Located in the trending Umalas area near Seminyak, the restaurant is designed by Caroline Usher from UBD, a well-known design studio focusing on hospitality in Bali. The two-storey venue boasts alfresco and indoor seating.

Bonito Fish Bar (bonito-fishbar.com)

• Tuna tartare

• Barramundi ceviche

• Bonito rosetta

FROM LEFT TO RIGHT: DEEP FRY PRAWNS, BONITO SEAFOOD PLATTER, TUNA TARTARE, BONITO ROSETTA, GRILLED KING PRAWNS

BALI

UNIQUE

THE CAVE BY CHEF RYAN CLIFT AT THE EDGE BALI

Relatively new in Bali’s dining scene, The cave by Chef Ryan Clift has already created a positive buzz. In addition to world-renowned Chef Ryan Clift – known for Tippling Club in Singapore – being the mastermind behind the menu, the unique setting of an actual subterranean cave is also credited for the rave reviews.

Located at the opulent holiday accommodation The edge, the restaurant is hidden inside a natural cave found within the resort, with genuine stalactites and stalagmites that have been preserved to create an unrivalled ambience for the restaurant. The cave by Chef Ryan Clift is helmed by Head Chef Tay Chan Yong, Ryan’s own trusted protégé.

Serving Ryan’s signature modern gastronomy in a multi-course set menu, the menu is changed every three months to stay relevant and keep diners on their toes. With a kitchen right by the 20-seat dining area, diners can be sure to enjoy meticulously crafted dishes they won’t find anywhere else.

Completing the experience is the threedimensional immersive projector show projected onto the textured cave walls, creating a magnificent spectacle for guests in between courses. The surreal setting really creates an experience of a lifetime; add to that

• Lobster ravioli

• Foie gras apple

• Dry-aged Peking duck

the distinctive delicacies, creative cocktails and the fine wines, you’ll be remembering this culinary journey for a long time.

The cave by Chef Ryan Clift at The edge Bali (thecavebali.com)

LOBSTER RAVIOLI

Drive along Petitenget street any evening of the week and you will see how the parts leading up to and coming from ShiShi are always packed. With t hree storeys of sparkling lights, ShiShi Nightclub & Izakaya Lounge is Seminyak’s most vibrant and sought-after nightlife venue. Offering so much more than merely a party vibe, the venue also boasts an izakaya lounge.

Set on the first floor, t he izakaya lounge serves a wide range of Japanese-inspired culinary delights and is a great place to start the evening. Keep an eye on the rotating dining offers every evening for the best experience. Once your appetite has been satiated, head upstairs to kick off the fun with ShiShi’s creatively concocted cocktails, made with premium liquors and highquality ingredients.

A ShiShi experience won’t be complete without dancing. As the island’s most illustrious after-dark destination, fantastic music and awesome parties are ShiShi’s expertise, with a line-up of the island’s best DJs ready to set the mood. ShiShi aims to impress guests with glitzy lights, great

• Gangnam Star

• Kyuri Sour

• Osaka No Kiri

GANGNAM STAR food, divine drinks, and of course, a fun ambience, meaning that you will still be talking about the evening you’ve had t here

the morning after. ShiShi Nightclub & Izakaya Lounge (shishibali.com)

JATI BAR

BAR BALI

AT FOUR SEASONS RESORT BALI AT SAYAN

In the verdant area of Sayan in Ubud, Four Seasons Resort Bali at Sayan boasts an idyllic venue framed by Ubud’s greenery and the sacred Ayung River. Surrounded by the magnificent landscape, the resort’s reception area is an eye-catching one. A teak footbridge among the trees will take you to an elevated lotus pond, an ideal spot to really take in the atmosphere.

Below the pond is Jati Bar, which takes the concept of a lobby bar to another level with its unrivalled ambience and design. Mimicking the circular shape of the rooftop pond, the bar offers almost 360-degree views of the surrounding foliage. Open from 12 noon to midnight, the bar seamlessly transforms from a charming venue to enjoy your refreshing juices and afternoon tea, to a sleek evening bar where you can marvel at the impressive line up of libations.

The star of the bar is the barrel-aged cocktails, specially house-made by the skilled bartenders using locally sourced woods like coconut, bamboo and teak. Choose from the signature cocktails, including gin martini, Boulevardier, Rob Roy and negroni. Jati Bar also takes pride in its Forgotten Cocktails section, an

array of lesser known tipples but packing as much punch as their counterparts. Try Between The Sheets with rum, brandy, triple sec and Bali lime, or El Presidente

• Aged martini

• Aged negroni

• Hanky Panky

with white rum, orange curacao and homemade dry vermouth.

Jati Bar at Four Seasons Resort Bali at Sayan (fourseasons.com/sayan)

AGED MARTINI, AGED NEGRONI & HANKY PANKY

BEST

BAR

THE SHADY FOX

In true speakeasy fashion, not just a reckless use of the term, The Shady Fox is well hidden on the second floor of an unassuming building in the upcoming area of Pererenan, with no signage and no clues. Created by the Tavolo Group, known for its conceptual dining and drinking establishments, The Shady Fox transports guests to the notorious era of 1930s' London and serves brilliantly brewed cocktails.

Lose yourself in the era when a booming economy and gambling were the buzz about town. Amidst the sultry red velvets and leather chairs, the main star at The Shady Fox is the bar – spectacularly lined with premium bottles and a laboratory evaporator. The brilliant Ado Đozovic helms the bar, ensuring your glass is always topped off with meticulously made libations with flavours that you have never thought of before.

Take your time to experience the signature cocktail menu while enjoying the music performance of the evening, with vibrant

live performances on select nights and DJ sets on others. Some of the regulars’ favourite cocktails include Queen of Heart and Shogi Ice Tea. Keep in the loop and

check out special events every now and then at The Shady Fox.

The Shady Fox ( @theshadyfox__)

FRENCH MARTINI

• French Martini

• Shogi Ice Tea

• Grace’s Secret

The latest establishment within the elusive Shady Family, a brilliant concept created by hospitality brand Tavolo Group, The Shady Flamingo takes guests to the decadent underworld of Los Angeles circa 1940s. Imagine the bootlegging scene with the infamous Genovese Family and America’s queen of the mob Betty Hood, and that’s The Shady Flamingo in a nutshell.

Just like the other bars under The Shady Family – namely The Shady Pig and The Shady Fox – this younger sister crafts top-notch experimental tipples to spin the thrilling stories of the intriguing underworld scene. Cleverly hidden on the second storey of a restaurant on the dynamic Petitenget street, The Shady Flamingo presents a seductive cocktail den imbued with the unmistakeable Holly wood glamour and the elusive gangster swag.

The hidden staircase takes you to a secluded lair, where an elaborate bar welcomes you at the door. The skilled team behind the

• Capone’s Negroni

• Blood & Bones

• Marilyn's Spritz

bar is ready to greet you and concoct your tipple of choice. Take a seat on one of the plush sofas – maybe behind the DJ booth for a more intimate and hidden feel – and get happily lost in the night. The namesake flamingo can be seen on the stained glass at the end of the room, gracing the venue with its presence.

Before getting lost among the who’s who of the night scene, introduce yourself to Flamingo’s unforgettable cocktails. Take a sip of potent potions like Bugsy’s Old Fashioned with Wild Turkey 81, bitters and just a dash of sugar; Capone’s Negroni with Campari, Sweet Vermouth and Bombay Gin; or Marilyn’s Spritz with Bombay Gin, St. Germain Liqueur, mint and sparkling ; as well as the Naked Alive with ginger-infused vodka, passion fruit, vanilla, coffee wine and citrus.

The Shady Flamingo ( @theshadyflamingo_)

CAPONE’S NEGRONI

KUTA SOCIAL CLUB AT MAMAKA BY OVOLO

ROOFTOP BAR BALI

Debatably the pioneer of the soon-trending rooftop bar scene in the Kuta area, Kuta Social Club at MAMAKA by Ovolo offers the best two things you’re looking for in Bali: fun and flavours. Head to the top floor of the stylishly chic MAMAKA by Ovolo hotel , and you will reach this elevated tropical paradise.

The rooftop bar has everything you need for a fun getaway under the sun. The crown jewel is the infinity swimming pool, where you can get a view of the sprawling island, not to mention the ever-popular Kuta Beach and Indian Ocean. Choose a refreshing tipple from a drink menu filled with modern interpretations of classic cocktails.

The food menu deserves recognition of its own, with a wide array of meticulously crafted dishes, from light fare for lunch, like poke bowls, tacos, or lobster rolls; to sharing portions of Mediterranean delights focusing on fresh, catch-of-the-day seafood from local fishermen cooked Balinese-style over charcoal and coconut husks.

Just like the name suggests, the venue is all about being social with either it’s your family, friends, or new friends, and the menu follows suit. First, order the libations

to share some more. Also, keep an eye on the events and hottest happenings that keep the night young at Kuta Social Club. Kuta Social Club at MAMAKA by Ovolo (kutasocialclub.com)

APEROL SPRITZ

SAVÂYA BALI

BALI

This world-famous lifestyle destination needs no further introduction and it deserves all the recognition it has received. Grandly perched on the sweeping limestone cliffs of Uluwatu, Savâya Bali is marvellously designed with a façade that is one of the most posted, most recognisable and most sought-after in the world.

Savâya Bali’s The Cube, sitting atop the seemingly gravity-defying bar and lounge deck, makes a jaw-dropping focal point, shimmering with glass and silver in the hypnotising light as the sun sets, igniting vibrant colours into the night. The majestic ocean backdrop enhances the whole look, making the venue an ideal destination to visit from day into night.

Chill by the curvaceous infinity swimming pool, as the curated music brings out the ultimately decadent tropical lifestyle. Kick back and relax on the sun loungers or book one of the exclusive bungalows or VIP cabanas – the latter are tucked away behind

the DJ booth, complete with a private plunge pool and insider access.

Savâya Bali is also known and loved for the impressive line-up of international musical

acts performing at the club. Keep an eye on the next global stars to make an appearance at the club, and book a front-row cabana to ensure moments to remember.

Savâya Bali (savaya.com)

• The Cube

• VIP bungalows and cabanas

• Elevated infinity swimming pool

MARI BEACH CLUB

Offering something unique in the beach club scene in Bali, Mari Beach Club presents all the expected fun, enhanced by inspiring cultural presentation. The design d raw s inspiration from the rich Indonesian culture, specifically Balinese, with the bamboo structures and sloping landscape being reminiscent of Bali’s natural and cultural elements.

Mari carries different meanings in many languages. From healed in Javanese, to the truth or white jasmine in Japanese kanji, in Indonesian, mari shows the act of inviting. At Mari Beach Club, you are invited to marvel at traditional Indonesian cultures and values, as well as at the impressive, ecofriendly bamboo structures created by Balibased company Ibuku.

The Dome reception area mimics the majestic Mount Agung, the tiered paths look like Balinese rice terraces with their ancient irrigation system, while the swimming pools symbolise Bali’s endless rivers and ponds. Further culturally inspired aesthetics include ikat-style linen in the interior, a Tenganan village-style wooden holy swing installation, and natural elements of straw and wood.

The cocktail menu is also inspired by Indonesian flavours, incorporating local ingredients to the potent libations. Lemo Diablo offers a vibrant flavours of kaffir lime leaf-infused orange marmalade, salted

• Indonesian-inspired design

• Lemo Diablo

• Scenic swimming pool

elderflower, citrus, orange bitters and housemade ginger beer. The light bites at Mari Beach Club also make for a great culinary fix while enjoying the ambience.

Mari Beach Club (maribeachclub.com)

CLUB

CAFÉ DEL MAR BALI

Café del Mar is globally famous for atmospheric music sessions, potent concoctions and amazing sunsets, so it was only natural to see the excitement when the brand first announced its Bali club. Nestled on the popular Batu Belig Beach in Canggu, the iconic destination invites guests to enjoy enchanting oceanfront sunset hues over some refined dining, drinking and dancing.

Designed by a renowned architect, the massive beach club boasts an extensive 700sqm infinity swimming pool overlooking the beach. A variety of seating areas are provided to cater to guests’ preferences. Choose from the 48 seats at the beach club dining area, 60 outdoor benches, 58 sun loungers, 37 daybeds, 13 cabanas, three semi-submersed pool booths, four sunset booths and the swimup pool bars.

If you want to keep your beach affairs more private, Café del Mar Bali also has three deluxe private suites and one penthouse suite. The suites are located by

the state-of-the-art stage, making them an exclusive venue to enjoy the outdoor music events and world-class musicians from a front row.

Further elevating the top-notch ambience and curated music, Café del Mar Bali

• Creative cocktails

• Curated music and events

• Expansive infinity swimming pool

serves a Mediterranean-inspired seafood menu, as well as Asian and western cuisine.

Quench your thirst from the expansive beverage list, which includes creative cocktails and mocktails.

Café Del Mar Bali (cafedelmarbali.id)

Offering a new lifestyle destination on the vivacious island of Bali, TT Beach Club has become popular in no time at all. Located oceanfront on the island’s favourite Melasti Beach, the beach club takes pride in its lengthy infinity swimming pool overlooking the majestic sea.

Open from 12 noon to 9pm from Monday to Thursday, and 10am to 10pm from Friday to Sunday, the venue is also known for its weekly events. Pool parties are ready to entertain you every Friday to Sunday, from the Sea and She party on Friday, to Fluorescent on Saturday and Saxofoam on Sunday. Further, on Thursday s guests can also enjoy Sandikala Majestic, a sunset party with Balinese performing arts, entertainment and games.

TT Beach Club’s signature cocktails are not to be missed, offering fresh flavours and potent concoctions, ideal to accompany your beach time. Choose from one of the beach club’s inviting daybeds and make the most of your tropical holiday. TT Beach Club (ttbeach.club)

• Sea and She party on Friday

• Fluorescent party on Saturday

• Saxofoam party on Sunday

TT

Presenting a unique dining concept, Sa’Mesa di Nonna creates something different in terms of culinary offerings. The authentic, family-style Italian dining draws inspiration from the legendary lore of La Nonna Carmela, an Italian grandmother who would invite everyone in her community for dinner, creating good memories filled with friends and feast.

Sa’Mesa di Nonna serves a set menu comprising 15 to 20 surprise dishes from the kitchen. Apart from a few signature dishes, the menu changes daily, keeping guests on their toes. The feast is served family-style, further establishing the sharing philosophy. Completing the journey is the selection of refreshing cocktails and house-made limoncello to jump start the evening. At Sa’Mesa di Nonna, you should just take your time to let the evening unfold into a memorable experience over great food with great friends – old or new.

Sa'Mesa di Nonna (samesabali.com)

PAPPARDELLE À LA SICILIANA

READERS’ CHOICE - FAVOURITE RESTAURANT

SOLÉ AT MARI BEACH CLUB

Found within the impressive complex of Mari Beach Club, Solé restaurant is a refined dining and drinking destination with inspired flavours and unrivalled tropical ambience. Open from lunch to dinner, the restaurant carries a unique combination of Mediterranean and Japanese flavours, resulting in dishes that are just perfect to savour at the oceanfront setting.

At the helm is Chef Martin Löving, who has secured 16 years of culinary experience around the globe, including Sweden, Japan, France and Taiwan. The culinary team makes sure to only use high-quality ingredients to create the sharing-style dishes, such as the signature salt-crusted seabass in lemon and soy mayo, grilled mackerel in XO sauce, and lobster tail in miso butter.

With great music and a mesmerising tropical vibe, it’s only natural to opt for Solé’s locally inspired creative concoctions. After a dining experience at Solé, take your

time to kick back and relax by Mari Beach Club’s river-like infinity pool.

Solé at Mari Beach Club (maribeachclub.com)

GRILLED PORK CHOP

BALI

Showcasing warm Latin-inspired hospitality and comfort, Santanera provides a breath of fresh air in the busy area of Canggu. Spanning three storeys, including a vibrant rooftop, the restaurant is the brainchild of a group of friends with different skills and a shared vision, including Chefs Andres Becerra and German Rincon from Colombia.

Serving inspired flavours from Europe, the Mediterranean and Latin America, Santanera is more than good food, as guests are encouraged to take their time over a shared feast. Each dish, from the bocados (light bites) to the main courses and desserts, offers a unique flavour that complements the others Some of the signature favourites include scallop tartelette, hamachi ceviche and fourweek dry-aged duck. Complete the culinary delights with Santanera’s creative cocktails, or select from the wine collection and have the time of your life! Sit by the bar, or take it up to the rooftop, the choice is yours.

Santanera (santanerabali.com)

DRY-AGED DUCK

READERS’ CHOICE - FAVOURITE RESTAURANT

LUBER. BALI

Ideally located just across the street from the ever-popular Kuta Beach, Luber. Bali offers a culinary destination with a focus on housemade, halal ingredients and a highquality menu. The restaurant is open all day, from breakfast until late, inviting diners to the two-storey culinary haven.

In the morning, guests can enjoy Luber. Bali’s freshly baked pastries with a great cup of coffee, before continuing with locally inspired lunch complemented by refreshing beverages.

The restaurant’s signature 12-hour woodfiresmoked meats are a great option for a hearty dinner, with choices including brisket, short plate, beef ribs, chicken and grilled tomahawk.

Also an ideal place to marvel at Bali’s magical sunset hues, Luber. Bali has prepared an array of Sunset Drinks to accompany the golden hour. The homemade gelato selection is worth a try, with unique flavours including soyglazed tempeh flavoured gelato.

Luber. Bali ( @luber.bali)

BALI

BALI

WOODFIRE-SMOKED BRISKET

READERS’ CHOICE -

Yamuna Pastry Bali is the brainchild of Pastry ChefOwner I Made Agus Pramana, who was inspired by the sweet treats of his childhood. Start ing out as a weekend café, Yamuna Pastry Bali has become a must-visit destination for those who crave a dessert fix.

The pastry shop is known for its signature products that take the flavours of traditional Indonesian sweet bites and recreate them in the form of cakes. Some of the favourites at Yamuna Pastry Bali are the klepon cake, nastar cake and martabak cake. Th e shop also offers Tipsy Jars, a selection of alcohol-infused treats, with choices such as tiramisu, black forest and black Russian.

The charming ambience of the shop goes hand in hand with the sweet flavours on offer, making Yamuna Pastry Bali an ideal hangout for all ages.

Yamuna Pastry Bali ( @yamunapastry)

ES TELER CAKE

READERS’ CHOICE - FAVOURITE RESTAURANT

SUSHI KOEN

Located in an area filled with trendy eater ies and drinking establishments, Sushi Koen offers an authentic Japanese culinary journey with its omakase dining experience, where you let the chef curate the dishes served in a set menu. The omakase menu itself comes in four categories: Renshi’s omakase, Kyoshi’s omakase, Hanshi’s omakase and Koen omakase. In addition to the omakase offerings, the restaurant also carries an extensive à la carte menu. Recently opened, Sushi Koen takes pride in its meticulous sushi-making craft. Each sushi is composed using only the best-quality, premium grade ingredients, and served personally by the restaurant’s own Sushi Master. Furthermore, Sushi Koen also serves variations of rice bowls, grilled seafood and tempura dishes. For a hearty meal, you can also opt for the noodles, or teriyaki dishes. Refreshing salads are also available to choose from. Complete the experience with the wide array of Japanese sake or Japanese whisky. Sushi Koen ( @sushi_koen)

BALI

SUSHI

Ever since its opening, The Aburi Sushi has gained quite the following for its modern Japanese dining and experience. Strategically located on the popular Sunset Road, the sleek Japanese aesthetics of the restaurant immediately grab the attention of passers-by.

Inside the restaurant, a massive conveyor belt sushi bar takes centre stage, showcasing a wide selection of Japanese culinary delights. The menu also offers hearty dishes, from ramen bowls and salmon belly karaage, to sushi rolls, grilled dishes and Japanese-style pasta.

The most popular dish of The Aburi Sushi is the Aburi Stairs set, where a delicious sushi selection is arranged on a mini wooden staircase-like platform, making a good photo-op in addition to being a great dish to share.

The Aburi Sushi (theaburisushi.com)

READERS’

-

READERS’ CHOICE - FAVOURITE RESTAURANT

SUGARSAND

AT HOTEL INDIGO BALI SEMINYAK BEACH

With a scenic location that overlooks Mesari Beach, the two-storey SugarSand is an ideal venue to spend a fun day in the sun. With outstanding exterior and interior design, as well as a refreshing swimming pool to take a dip and a line of plush daybeds, SugarSand is a fun place for the whole family. The menu showcases enticing modern international cuisine, available from breakfast until dinnertime. Focusing on using locally sourced ingredients from both land and sea, diners can choose from the Snacks & Nibbles, Beef Selection, Mains & Charcoal Grill, Sandwiches, Wok, Loaded Flat Bread and Sides & Sweets sections. The refreshing drinks and potent cocktails make SugarSand a great place to spend the sunset hours. Try the Japanese-inspired libations, such as the Sake & Sochu, and the creative selection of slow-cooked G&Ts.

SugarSand at Hotel Indigo Bali Seminyak Beach (seminyak.hotelindigo.com/sugarsand)

BALI

SUSHI SELECTION

STOCKYARD

READERS’ CHOICE - FAVOURITE RESTAURANT

LE GASTRONOME AT KELIKI LUXURY LODGE

Situated in the exclusive hotel, Keliki Luxury Lodge, in the lush and serene Ubud area, Le Gastronome offers a bespoke dining experience to suit the discerning palate. Spanning two storeys, the restaurant includes a spacious open terrace overlooking the rice fields, the verdant jungle, or the infinity swimming pool. The culinary team at Le Gastronome focuses on refined French cuisine, while also serving international specialties and rich Indonesian flavours. Diners can come for a casual lunch or a sophisticated dinner, and the culinary team will take you on a timeless, yet innovative , gustatory journey.

Creative culinary tastings can also be arranged for a special occasion. Further, if you’re in the mood to woo your loved one, a romantic dinner can be set up at your own chosen location. Be it by the pool of your villa, or a candlelit dinner amidst the lush rice field s , the choice is yours.

READERS’ CHOICE - FAVOURITE RESTAURANT

BEJANA AT THE RITZ-CARLTON, BALI

Located at the sophisticated destination The Ritz-Carlton, Bali, Bejana restaurant is a sight to behold. Perched in the right wing of the hotel, the restaurant comprises both outdoor and indoor areas. The outdoors is ideal for a sunset hour aperitif, overlooking the lush resort and the beach from an elevated vantage point.

The indoor seating showcases an inviting area verdant with tropical plants and wooden elements – creating a modern rainforest inside. For a bigger dinner party, the indoor seating also offers private areas, one of which resembles a stony cave surrounded by the culinary team’s food counters. Bejana is a traditional culinary vessel in Indonesian, a foreshadow of the rich and delectable Indonesian cuisine to be enjoyed here. While you can choose from the à la carte menu, opt for the Bejana Rijsttafel –Archipelago menu for a complete Indonesian culinary journey. Keep an eye also for the Balinese buffet night every Saturday.

Bejana at The Ritz-Carlton, Bali (ritzcarlton.com)

BALI

ATLANTIC SMOKED SALMON À LA MINUTE

Wine pairing option s are also available to enhance the experience.

Le Gastronome at Keliki Luxury Lodge (kelikiluxurylodge.com)

BEJANA RIJSTTAFEL

KNOB CREEK OLD FASHIONED

Built overlooking the rice fields in the trending Canggu area, The Avocado Factory is a twostorey casual establishment highlighting one much-loved ingredient served in creative and delicious ways. Yes, you guessed it, avocado. The first avocado bar to open in Southeast Asia, the café turns the aforementioned sustainable ingredient into eclectically enticing dishes. Some of the favourite avocado dishes at this café include truffle eggs benedict with English muffin, mixed mushrooms and avocado; the piadina salmon with tortilla, wild rucola, smoked salmon, poached egg, avocado and basil pesto; and chicken katsu sando with brioche toast, katsu fried chicken, tonkatsu sauce, lettuce, mayonnaise, and of course, avocado. The desserts also showcase the lush fruit, with avo choco mousse, burnt avo cheesecake, and avo vegan brownie. Take your time at the scenic café to enjoy the inventive dishes, and order some coffee or a smoothie to accompany the food

The Avocado Factory ( @theavocadofactory)

SHADY PIG

Hidden away in the buzzing area of Berawa in Canggu, The Shady Pig was the first establishment under The Shady Family by Tavolo Group, a series of conceptual bars – each carrying a uniquely intriguing theme, with a buzzing story to tell. The entrance to this bar is barely visible to the untrained eye. A secret hideout with a no-password-no-entry policy, guests gain access by contacting the bar via Instagram or WhatsApp.

Behind the hidden door is a staircase leading up to a long bar attended by skilled bartenders eager to pour tasty, tantalising tipples into your glasses. The team behind The Shady Pig is passionate about cocktails, making the most of experimental techniques like distillation, infusion, barrel-ageing, fat-washing and more, so you can be sure any concoction crafted here will satisfy the palate as well as the mind. A seductive, hidden hangout, The Shady Pig presents musicians or DJs every night to complete your night out.

The Shady Pig ( @theshadypig)

READERS’ CHOICE - FAVOURITE CAFÉ

THE AVOCADO FACTORY

BALI

PRIME JAPANESE

DELICACY

Offering a refreshing new addition to the city’s gastronomic scene, modern Japanese restaurant Maza has opened its doors for excited diners.

by Rizki Pradana

TORO TATAKI JALAPEÑO, OPEN TEMAKI, TORO RARE KATSU & TUNA PIZZA

One of Jakarta’s biggest names in fine dining, the Altitude group, has just opened the latest addition to its chain of kitchens in the capital. Maza started its first service in early October and very quickly grabbed the attention of diners, especially Japanese food afficionados.

Maza welcomes diners to its chic, yet comfortable venue, encouraging guests to take their time and create memorable memories. The menu takes an approachable step with simple, contemporary dishes that highlight the use of fresh, prime ingredients, varying from an assortment of globally sourced seafood to top grade wagyu beef cuts.

Evident from the very first page of the menu, Maza has more than a dozen open temaki, ranging from Akami Poke (blue fin tuna with spicy aioli), Yaki Saba (grilled mackerel) and Unagi, to wagyu and foie gras. The restaurant even carries vegetarian options such as asparagus tempura or Tamago Yaki (omelette with truffle konbu).

As for the first-rate ingredients, Maza has its own categories in the menu for two of the ritziest ingredients in Japanese cuisine: Hon Maguro Toro and A5 Wagyu.

Maza’s fresh journey continues with a compact but curated sushi and sashimi selection – with the latter now only served

in Nigiri style, separated between classics like salmon and swordfish, and premium with tuna belly, amberjack, and uni. Staying creative and innovative, Maza serves unique and intriguing creations such as wagyu chips, Yagin Karaage (chicken cartilage), Foie Gras Yuzu Miso, and Crispy Tebasaki (chicken wings).

More out-of-the-box ideas come in the last part of the menu, separated into cold and hot inventions. The cold is represented by vibrant dishes like the Tuna Pizza and Zuke Tataki Jalapeno (fish of choice complemented by salsa ponzu). As for the

hot choices, there are wild dishes such as Wagyu Bone Marrow Rice, or Flaming Ishiyaki Steak with Maza Steak sauce.

Of course, the atmospheric setting makes it an even better experience. Seats for two, four, or even sofas for eight diners at once are available. For a more intimate experience, Maza also provides three private rooms, which can be combined into one big gathering space. The illuminated bar will provide guests with similar madcaps for a nightcap, like a glass of White Momo or Cuckoo Nest that are especially good after finishing a great meal.

Maza Jakarta ( @maza.jakarta)

CUCKOO NEST

TUNA PIZZA

ENTICING CHINESE CULINARY DELIGHTS

by Runi Indrani

PEKING DUCK

Tian Jing Lou at InterContinental Bandung Dago Pakar offers delectable regional dishes, as well as a weekend dim sum buffet spread you should not miss.

Step onto the 18th floor of Bandung’s elegant InterContinental Bandung Dago Pakar hotel and find a Chinese culinary haven in the form of Tian Jing Lou restaurant. After undergoing a refurbishment earlier this year, the restaurant parades a new palette dominated by red and adorned with Chinese-themed ornaments, including 13 Chinese calligraphy paintings by Bandung’s own talented artist Tjutju Widjaja. The new look also boasts new thematic linens and new food stalls serving more delicacies.

The specialty Chinese restaurant is helmed by Chef Xian Cheng Meng from Beijing and is popular among eager diners in Bandung for its extensive à la carte menu, as well as its all-you-can-eat dim sum buffet on the weekend. The scrumptious spread comprises steamed and fried dim sum, as well as a variety of buns. In addition,

many all-time favourite Chinese dishes are also available, such as roasted duck, roasted Hong Kong chicken, chicken char siu and Mongolian barbecue. Don’t forget to check out the steaming noodle station for a hearty bowl of tasteful noodles. The signature section includes delicacies such as chow fried rice, sweet and sour gindara, Szechuan chicken and moon tofu with mushroom.

In addition to the lunchtime dim sum buffet every Saturday and Sunday, the

restaurant also invites diners to try Chef Meng’s Signature Dishes & Buffet Dinner.

The enticing dining offer is available at dinner time every Thursday to Saturday, serving a semi-buffet spread comprising appetisers, soups and a live station. In addition, the main courses are freshly prepared and served to the table in family style. Check with the restaurant for alluring promotions, for example the limited buy-one-get-one offers for Chef Meng’s Signature Dishes & Buffet Dinner.

Accommodating up to 74 guests, the restaurant is ideal for a big feast with family or friends. Having said that, the restaurant’s charming ambience also works well with couples looking for a romantic dining experience. The elevated location of the restaurant also adds to the charm, boasting gorgeous views of the city of Bandung and the expansive golf course.

Tian Jing Lou at InterContinental Bandung Dago Pakar (bandung.intercontinental.com)

ALL-YOU-CAN-EAT DIM SUM BUFFET

for Hot Pot THE HOT SPOT

With

by Runi Indrani

CHEF'S SELECTION OF FRESH MEAT

Ever since its opening, The Apurva Kempinski Bali has delivered the finest hospitality experience, be it as a getaway destination, or for an unforgettable culinary journey.

Some of the outstanding restaurants within the majestic resort that have discerning diners coming back for more are Izakaya by OKU, as well as Koral Restaurant with its impressive aquarium dining experience.

One of the newer additions to the outstanding culinary repertoire is Bai Yun. First and foremost, Bai Yun is a hot pot restaurant, showcasing the convivial dining concept that originated in China before it became popular in Southeast Asia. The name means white cloud in Mandarin Chinese, inspired by the white cloud-like steam generated from the hot pot.

Long-time fans of hot pot know that the key is in the choice of broth, a nourishing soup that will define the rest of the journey. The highly skilled culinary team at Bai Yun has prepared a selection of signature soup bases to choose from, including the comforting chicken herbal, the luscious pork ribs, while

BAI YUN FOOD SETUP

there is also an excellent vegetarian option. You can even choose more than one broth and savour the combination of flavours to be enjoyed with the chef’s selection of fresh meats or locally grown organic vegetables.

Now, in addition to being the hot pot haven that Bai Yun is, the restaurant offers a lavish dim sum experience as well. Cleverly named “Dim Sum and More”, the offer invites diners to an all-you-can-eat dim sum lunch that comprises up to 31 kinds of dim sum daily, from 12 noon to 3pm. The lunch starts with 15 varieties of dim sum served at the table that you can choose from before you decide on what you want to order next.

All-time favourites like hakaw and shumai are available, in addition to premium dim sum, like wagyu spring roll and more. Dim sum enthusiasts will be happy to find an

extensive array, from steamed and fried, to sweet dim sum. Further, Bai Yun also serves hearty dishes like porridge, crab soup and vegetable dishes.

Helmed by the award-winning Chef Ho Weng Kit, Bai Yun does not only serve tasty regional comfort food but also an unrivalled ambience that is elegant and welcoming. The restaurant can accommodate up to 150 people, making it an ideal venue for various meal times. A romantic dinner with a loved one, a feast with the family, or any celebration with friends or colleagues, the restaurant provides an authentic dining experience to remember. Don’t forget to try the traditional Chinese libation, baiju, to complete the journey.

Bai Yun at The Apurva Kempinski Bali (kempinski.com/bali)

DIM

CHICKEN HERBAL BROTH

JAKARTA

ALICE

The Langham, Jakarta District 8, SCBD Jakarta 12190, Indonesia

T: (+62) 2127087888

E: tljkt.info@langhamhotels.com langhamhotels.com : @alice_jakarta

Altitude Grill

The Plaza

Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129922448

E: info@altitudejakarta.com altitudejakarta.com : @altitudegrill

Arts Cafe

Raffles Jakarta Ciputra World 1 Jakarta 12940, Indonesia T: (+62) 2129880888

E: jakarta@raffles.com raffles.com/jakarta : @raffleshoteljakarta

BAE by Socieaty

Senayan City Jalan Asia Afrika Jakarta 10270, Indonesia T: (+62) 2172782828

E: reservation@bae.co.id : @baebysocieaty

Café Gran Via Gran Meliá Jakarta Jalan H.R. Rasuna Said Jakarta 12920, Indonesia T: (+62) 215268080

E: info@granmeliajakarta.com melia.com : @granmelia_jkt

Chāo Cháo Jakarta

SCBD

Jalan Jenderal Sudirman Jakarta 12910, Indonesia T: (+62) 8119628001

E: chaochao@kaja-group.com chaochaojkt.com : @chaochaojkt

Cloud Dining & Lounge

The Plaza

Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 81282504949 altitudejakarta.com : @cloud_jkt

Collage All Day Dining

Pullman Jakarta Central Park Podomoro City, Jalan Letnan

Jenderal S. Parman Jakarta 11470, Indonesia Tel: (+62) 2129200088

E: info@pullmanjakartacentralpark.com pullmanjakartacentralpark.com : @pullmanjakartacp

Enmaru

The Plaza

Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129922448

E: enmaru@altitude.co.id altitudejakarta.com

: @enmarujakarta

Il Mare

Hotel Mulia Senayan Jakarta

Jalan Asia Afrika Senayan Jakarta 10270, Indonesia T: (+62) 215747777

E: info.jakarta@hotelmulia.com muliadining.com

: @hotelmuliadining

KITA Bar Park Hyatt Jakarta Jalan Kebon Sirih Jakarta 10340, Indonesia T: (+62) 2131111234

E: kita.jakarta@hyatt.com hyatt.com

: @kitarestaurantandbar

Le Burger Alila SCBD Jakarta

Jalan Jenderal Sudirman Jakarta 12190, Indonesia T: (+62) 2150808788

E: info@leburgerbar.com alilahotels.com/scbd

: @leburger_jkt

Lyon Mandarin Oriental, Jakarta

Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 2129938824

E: mojkt-lyon@mohg.com mandarinoriental.com

: @mo_jakarta

Maza Jakarta Menara Astra

Jalan Jenderal Sudirman Jakarta 10250, Indonesia T: (+62) 2150889837 altitudejakarta.com : @maza.jakarta

Nautilus Bar

Four Seasons Hotel Jakarta Jalan Jenderal Sudirman Jakarta 12170, Indonesia T: (+62) 2122771888 fourseasons.com

: @nautilusbarjkt

NSNTR

Mercure Jakarta Pantai Indah Kapuk Pantai Indah Kapuk Boulevard, PIK Avenue Mall Jakarta 14470, Indonesia T: (+62) 2122571000

E: H9021@accor.com mercure-jakarta-pantaiindahkapuk.com

: @nsntr.restaurant

Okayu Ōshō Cove at Batavia

Jalan Pantai Indah Kapuk Jakarta 14470, Indonesia T: (+62) 81210107194

: @okayuosho

OKU

Hotel Indonesia Kempinski Jakarta

Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583800

E: info.jakarta@kempinski.com kempinski.com/jakarta : @okujakarta

Oscar The Plaza

Jalan M. H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129922448 altitudejakarta.com : @oscar.altitude

Signatures Restaurant Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583800

E: info.jakarta@kempinski.com kempinski.com/jakarta : @signaturesjakarta

SIR LOIN

Jalan Bumi No. 20 Jakarta 12120, Indonesia T: (+62) 81210683471

: @sir.loin.jkt

Smriti

Jalan Tanah Abang Timur No. 3 Jakarta 10110, Indonesia T: (+62) 81282062121 smritijakarta.com

: @smriti_jakarta

Sudestada Jakarta Jalan Irian Jakarta 10350, Indonesia T: (+62) 213928944

E: booking@sudestadagrill.com sudestadagrill.com : @sudestadajakarta

The Chinese National Swissotel Jakarta PIK Avenue PIK Avenue Mall Pantai Indah Kapuk Boulevard Jakarta 14470, Indonesia T: (+62) 2122571188

E: HB590-FB2@accor.com swissotel.com : @thechinesenational

Tom’s by Tom Aikens

The Langham, Jakarta District 8, SCBD Lot 28 Jakarta 12190, Indonesia T: (+62) 2127087888

E: tljkt.toms@langhamhotels.com langhamhotels.com : @tomsjakarta

TWG Tea Salons & Boutiques

Pacific Place

Jalan Jenderal Sudirman Jakarta 12190, Indonesia T: (+62) 2157953272 twgtea.com : @twgteaid

Vong Kitchen Alila SCBD Jakarta SCBD, Jalan Jendral Sudirman Jakarta 12910, Indonesia T: (+62) 2150808777

E: scbd@alilahotels.com alilahotels.com

: @vongkitchen

Yoshi Izakaya

Gran Meliá Jakarta Jalan H.R. Rasuna Said Jakarta 12950, Indonesia T: (+62) 215268080

E: yoshi@granmeliajakarta.com yoshiizakaya.com

: @granmelia_jkt

Yugen Shabu & Sukiyaki

The Plaza

Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 81212124646 altitudejakarta.com

: @yugenshabu

SMRITI

BALI

Bai Yun

The Apurva Kempinski Bali

Jalan Raya Nusa Dua Selatan, Sawangan Nusa Dua, Bali 80361, Indonesia

T: (+62) 3612092288

E: restaurant.bali@kempinski.com kempinski.com/bali : @baiyunbali

Barbacoa

Jalan Petitenget, Seminyak Bali 80361, Indonesia

T: (+62) 82145771619

E: info@barbacoa-bali.com barbacoa-bali.com

: @barbacoabali

Bartolo

Jalan Melasti, Uluwatu Bali 80361, Indonesia

T: (+62) 82124351135

E: contact@bartolobali.com bartolobali.com : @bartolo.bali

Bejana

The Ritz-Carlton, Bali

Jalan Raya Nusa Dua Selatan, Sawangan Bali 80363, Indonesia

T: (+62) 3618498988 ritzcarlton.com : @ritzcarltonbali

Biku Bali

Jalan Petitenget No. 888, Seminyak Bali 80361, Indonesia

T: (+62) 85100570888 bikubali.com : @bikubali

Bonito Fish Bar

Jalan Bumbak Dauh, Umalas Bali 80361, Indonesia

T: (+62) 8113811888

E: reservations@bonito-fishbar.com bonito-fishbar.com : @bonito_fishbar

Boy’N’Cow Meat Boutique

Jalan Raya Kerobokan 138, Seminyak Blai 80361, Indonesia

T: (+62) 3619348468

E: info@boyncow.com boyncow.com : @boyncow

Café del Mar Bali

Jalan Subak Sari, Canggu Bali 80361, Indonesia

T: (+62) 3614471625

E: reservations@cafedelmarbali.id cafedelmarbali.id : @cafedelmarbali

Cucina

Sofitel Bali Nusa Dua Beach Resort

ITDC Nusa Dua Bali 80363, Indonesia

T: (+62) 3618492888

E: H9078@sofitel.com sofitelbalinusadua.com : @sofitelbalinusadua

Dulang Restaurant

The St. Regis Bali Resort

ITDC Nusa Dua Bali 80363, Indonesia

T: (+62) 3613006782

E: boneka.bali@stregis.com stregisbali.com : @stregisbali

Happy Chappy Chinese

Jalan Beraban No. 62, Kerobokan Bali 80361, Indonesia T: (+62) 8113889048

E: info@happychappychinese.com happychappychinese.com : @happychappychinese

Huge Jalan Batu Belig No. 4 Bali 80361, Indonesia

T: (+62) 81337536604 hugeresto.com : @huge.restaurant

Jati Bar

Four Seasons Resort Bali at Sayan Sayan, Ubud Bali 80571, Indonesia T: (+62) 361701010 fourseasons.com/sayan : @fsbali

Jumeirah Bali Kawasan Pecatu Indah Resort

Jalan Raya Uluwatu, Pecatu Bali 80361, Indonesia

T: (+62) 3612015000

E: jbareservations@jumeirah.com jumeirah.com : @jumeirahbali

Kayuputi

The St. Regis Bali Resort

ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 3613006786

E: kayuputi.bali@stregis.com kayuputibali.com : @kayuputirestaurant

Kuta Social Club

MAMAKA by Ovolo

Jalan Pantai Kuta No. 32, Legian Bali 80361, Indonesia T: (+62) 3618469500

E: kutasocialclub@ovolohotels.com kutasocialclub.com : @kutasocialclub

Kwee Zeen

Sofitel Bali Nusa Dua Beach Resort

ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 3618492888

E: H9078@sofitel.com sofitelbalinusadua.com : @sofitelbalinusadua

Le Gastronome

Keliki Luxury Lodge Jalan Sudamala, Desa Keliki Bali 80561, Indonesia T: (+62) 3619089381

E: reservation@kelikiluxurylodge.com kelikiluxurylodge.com : @legastronome_kelikiluxurylodge

Luber. Bali Jalan Melasti No. 1, Kuta Bali 80361, Indonesia T: (+62) 88294605373

E: info@luberbali.id : @luber.bali

Mari Beach Club

Jalan Batu Belig No. 66 Bali 80361, Indonesia T: (+62) 3619347766

E: info@maribeachclub.com maribeachclub.com : @maribeachclubbali

Mandapa, a Ritz-Carlton Reserve

Jalan Kedewatan, Ubud Bali 80571, Indonesia T: (+62) 3614792777

E: reservations.mandapa@ritzcarlton.com mandapareserve.com : @mandapareserve

MAURI

Jalan Petitenget No. 100, Seminyak Bali 80361, Indonesia T: (+62) 817776177

E: reservations@mauri-restaurant.com mauri-restaurant.com : @mauri_restaurant

Miss Fish Jalan Raya Semat Bali 80361, Indonesia T: (+62) 8123006477 missfishbali.com : @missfishbali

Sa’Mesa di Nonna

Jalan Tanah Barak No. 1E, Canggu Bali 80361, Indonesia T: (+62) 81353035411

E: balisamesa@gmail.com samesabali.com : @samesa.bali

Santanera

Jalan Tanah Barak No. 55-57, Canggu Bali 80351, Indonesia

T: (+62) 81246658896

E: info@santanerabali.com santanerabali.com : @santanerabali

Savâya Bali

Jalan Belimbing Sari, Uluwatu Bali 80364, Indonesia T: (+62) 3618482150

E: reservations@savayabali.com savaya.com : @savayabali

Sawah Terrace

Mandapa, a Ritz-Carlton Reserve

Jalan Kedewatan, Ubud Bali 80571, Indonesia T: (+62) 3614792777

E: fb.reservation@ritzcarlton.com mandapareserve.com : @mandapareserve

JIANGSU

Seasalt

Alila Seminyak

Jalan Taman Ganesha No. 9, Seminyak Bali 80361, Indonesia

T: (+62) 3613021889

E: hello@seasaltseminyak.com seasaltseminyak.com

: @seasaltseminyak

ShiShi Izakaya Lounge & Nightclub

Jalan Petitenget, Seminyak Bali 80361, Indonesia T: (+62) 81918888059

E: info@shishibali.com shishibali.com

: @shishibali

Sofitel Bali Nusa Dua Beach Resort

ITDC, Nusa Dua Bali 80363, Indonesia

T: (+62) 3618492888

E: H9078@sofitel.com sofitelbalinusadua.com

: @sofitelbalinusadua

Solé at Mari Beach Club

Jalan Batu Belig No. 66 Bali 80361, Indonesia

T: (+62) 3619347766

E: info@maribeachclub.com maribeachclub.com

: @maribeachclubbali

Soleil

The Mulia, Mulia Resort & Villas – Nusa Dua, Bali Jalan Raya Nusa Dua Selatan, Sawangan Nusa Dua, Bali 80363, Indonesia

T: (+62) 3613017777

E: soleil.reception@themulia.com themulia.com

: @themuliabali

Starfish Bloo W Bali – Seminyak

Jalan Petitenget, Kerobokan Bali 80361, Indonesia T: (+62) 3613000106

E: bf.wbali@whotels.com starfishbloorestaurant.com

: @wbaliseminyak

Sushi Koen

Jalan Petitenget No. 106, Seminyak Bali 80361, Indonesia

T: (+62) 3618499799

: @sushi_koen

SugarSand

Hotel Indigo Bali Seminyak Beach

Jalan Double Six, Seminyak Bali 80361, Indonesia

T: (+62) 3612099999

E: sugarsand.bali@ihg.com seminyak.hotelindigo.com/sugarsand

: @sugarsand.bali

Tenkai Japanese Nikkei Restaurant

Padma Resort Legian Jalan Padma No. 1, Legian Bali 80361, Indonesia

T: (+62) 361752111

E: dining@padmahotels.com padmaresortlegian.com

: @padmalegian

The Aburi Sushi Jalan Sunset Road, Kuta Bai 80361, Indonesia T: (+62) 3614756888

E: info@theaburisushi.com theaburisushi.com

: @aburisushi_bali

The Avocado Factory Jalan Tanah Barak, Canggu Bali 80351, Indonesia

T: (+62) 81337382521

: @theavocadofactory

The cave by Chef Ryan Clift

The edge Bali

Jalan Pura Goa Lempeh, Pecatu Uluwatu, Bali 80361, Indonesia

T: (+62) 3618470700

E: intouch@theedgebali.com thecavebali.com

: @thecavebali

The Forge Bali

Jalan Petitenget Bali 80361, Indonesia

T: (+62) 81909988885

E: guestservice@forgebali.com forgebali.com

: @forgebali

The Lobby Bar & Lounge

The Westin Resort Nusa Dua, Bali ITDC Nusa Dua Bali 80363, Indonesia T: (+62) 361771906

E: dining.bali@westin.com westinnusaduabali.com : @westinbali

The Royal Kitchen Bali Bali Collection

ITDC Nusa Dua Bali 80363, Indonesia T: (+62) 81317699950 theroyalkitchen.id

: @theroyalkitchenbali.id

The Shady Flamingo

Jalan Petitenget Bali 80361, Indonesia T: (+62) 81390842764

: @theshadyflamingo_

The Shady Fox

Jalan Tukad Pingai, Pererenan Bali 80351, Indonesia T: (+62) 81339955488

E: sip@theshadyfox.com

: @theshadyfox__

The Shady Pig Taman Tamora

Jalan Raya Semat, Canggu Bali 80361, Indonesia T: (+62) 81991631405

E: sip@theshadypig.com

: @theshadypig

TT Beach Club Melasti Beach

Jalan Melasti, Ungasan Bali 80361, Indonesia

T: (+62) 3616200688

E: info@ttbeachclub.club ttbeach.club

: @ttbeachclub

Yamuna Pastry Bali

Jalan Raya Gadon, Kerobokan Bali 80361, Indonesia

T: (+62) 8121367888

E: yamunapastrybali@gmail.com

: @yamunapastry

BOGOR

Mad Cow Pullman Ciawi Vimala Hills

Jalan Raya Puncak Bogor 16770, Indonesia

T: (+62) 2518306888

E: H9061-RE@accor.com madcow-vimalahills.com : @madcowvimalahills

BANDUNG

Tian Jing Lou

InterContinental Bandung Dago Pakar Jalan Resor Dago Pakar Raya 2B Bandung 40198, Indonesia T: (+62) 2287806688

E: icbandung.reservation@ihg.com bandung.intercontinental.com : @intercontinental_bandung

LABUAN BAJO

Atlantis on the Rock Waecicu Beach Labuan Bajo 86757, Indonesia

T: (+62) 3852440111

E: komodo@plataran.com reservation.komodo@plataran.com plataran.com/atlantis-on-the-rock : @pl.komodoisland

SINGAPORE

LUCE by Davide Giacomelli

InterContinental Singapore 80 Middle Road Singapore 188966

T: (+65) 63387600

E: singapore@ihg.com singapore.intercontinental.com : @lucebydavide

Nobu Singapore

Four Seasons Hotel Singapore 190 Orchard Boulevard Singapore 248646

T: (+65) 68317653

E: dining.singapore@fourseasons.com fourseasons.com : @nobu.singapore

HONG KONG

BÀRBAR

Pinnacle Building Shop A, 9 Ship Street Wan Chai, Hong Kong T: (+852) 25326200 epicurean.com.hk

Jiangsu Club

2/F Alliance Building 130-136 Connaught Road Sheung Wan, Hong Kong T: (+852) 62308973

: @jiangsu.club

SA’MESA DI NONNA