Hospitality + Issue 5 2008 by Origomedia

EDITORIAL

SELAMAT DATANG

Expanding Our Horizons A heartily warm welcome to all our new readers in Singapore and Kuala Lumpur. Hospitality+ is now in all your good bookstores. We hope you enjoy the stories and pictures in the region’s fastest growing magazine as we enjoy putting them together. Any suggestions for good food, wine, hotels, restaurants, destinations, design and personalities from your neck of the woods are most welcome. The contact details are below. In this issue we talk to Garuda Indonesia’s energetic president and CEO Ermirsyah Satar who, under unenviable public scrutiny, is working quietly and steadily, determined to turn the national carrier around with a new image, new corporate mind-set – and a profit. He has some fascinating things to say. Many hotels already know the internet is becoming increasingly important for business: we look at on-line booking both for the retailer and the consumer.

VOLUME 1 - NO 5 - 2008 Publisher + PT Artha Cipta Pratama Editor in Chief + Graham Pearce Chief Photographer + Adam Glen Production House + Origomedia Graphic Designers + Tody, Marco, Lea, Cerri Senior Promotion + Evy Yulianti Marketing Executive + Uchie Susilowati, Indria Hapsari Website + www.origomedia.com Email + info@origomedia.com ORIGOMEDIA Jl. Setiabudi III / 2A Setiabudi, Jakarta Selatan 12910 Indonesia p +62 21 5292 1638 / 7031 6882 f +62 21 5292 1637 e info@origomedia.com www.origomedia.com

We talk to a man called Wah – whose boast is the “hamburger that never was.” (You will understand when you read it). And we travel to England where the food is getting better all the time. Finally, we travel to Semarang and the new 5star Gumaya Tower Hotel, less than an hour from Jakarta. You will certainly want to see both. Enjoy this month’s H+ and travel well. Graham Pearce Garuda Indonesia will soon be resuming flights to Amsterdam.

Contact: Editorial: Graham Pearce gp@origomedia.com

Advertising: James Weston jim@origomedia.com

No part of this publication may be copied or reproduced without prior permission from the publisher. Opinions expressed within Hospitality+ are those of the authors not the publisher. Hospitality+ will not be held responsible for copyright infringements on images supplied directly by advertisers and contributors.

CONTENTS

GRAND HYATT JAKARTA

TABLE OF CONTENTS 28 TRAVEL

42 TRAVEL

CEO,

We travel to the tropical paradise

This month, H+ goes to Semarang

Emirsyah Satar gives a candid and

of Cebu in the Philippines and the

on the central north coast of Java –

confident interview about the current

unique resort there – the wonderful

to discover the historic, cultural and

state of the airline and the future of

Shangri-La.

business centre of Semarang – and

06 PERSONALITY Garuda’s

president

and

we look at its first real 5-star hotel,

Indonesia’s national flag carrier. 32 WINE Some travel, some don’t. Roy

The new century has brought travel

Moorfield does a lot of flying (he is

46 CHEF

booking to a new age. For hotels

wine consultant to Cathay pacific)

Chef Hussein Nasser Sleiman has

and guests, the new way to reserve

and a lot of tasting. He gives us the

had a fascinating career – his latest

a room – is on line. H+ looks at the

lowdown on what to choose when

job is producing the great Lebanese

ins and outs.

you are not in the place where the

food in Al Nafoura at Le Meridien in

grapes were grown.

Jakarta.

20 CHEF’S TABLE At the chef’s table in June/July is Eka

34 GRAND HYATT CHEFS

Kurniawan at the Conrad in Bali, one

The Grand Hyatt chefs. H+ meets the

of the fine Balinese chef’s leading

men and women who maintain the

the charge – to take charge.

five-star standard in the restaurants of the Grand Hyatt hotel in Jakarta.

the Gumaya Tower.

12 ONLINE

CONTENTS

TABLE OF CONTENTS 50 HOTEL NEWS

66 INTERIOR

82 MIXOLOGY

This month, H+ visits the famous

A look at the chic new Hotel G in

This month our cocktail bar is in

InterContinental in Singapore –

Beijing.

the chic Ritz-Carlton in the exciting mega-city of Shanghai.

unique architecture, modern 5-star 70 FOOD

service.

Is butter better? H+ looks at some healthy and delicious alternatives to

52 TRAVEL H+

ventures

into

the

English

the traditional spread for bread.

countryside to find they are waiting with some delicious surprises in

74 WHERE ARE THEY NOW?

their pubs and restaurants.

This month we travel to San Diego in California to see what Barry

62 HOTEL NEWS

Schneider is up to, after leaving the

A look at the new Oakwood in

American Club in Jakarta.

Jakarta. 78 WELCOME! 64 FOOD

We meet the people who have

The “best burger in Bali” – but the

arrived – at hotels and clubs and

catch is you cannot yet get your

restaurants around Asia.

hand’s on it…

VISIT INDONESIA 2008

CALENDAR OF UPCOMING EVENTS

JUNE 7-JULY Yogyakarta Arts Festival, Yogyakarta June 14-July 14 Jakarta Fair (Kemayoran Fairgrounds) June 14-July 14 Indonesian Literature Festival Highlighting the development of music, dance, theatre, prose, poetry that take their roots from local culture. Discussions, bazaar, book launchings. APRIL 14 Sekaten Ceremony, Yogyakarta, Surakarta Gamelan ceremonies in the palace squares, night and day. Handicraft fair. JULY Bali Fashion Week JULY Festival International Borobudur, Magelang JULY Lake Toba Festival, Parapat and Samosir Island, North Sumatra. Weeklong festival on the largest lake in Asia. Traditional sports, boat races, cultural performances, horse racing, local handicraft exhibitions. JULY Bali Arts Festival

JULY International Surfing Competition, Huâ&#x20AC;&#x2122;u Beach, Dompu Week-long festival; as well as competition surfing, art exhibitions, cultural performances. JULY Darwin to Ambon International Yacht Race, Ambon The arrival of the racing yachts coincides with a 15km walk between Ambon and Namalatu with the Ambon Day Pageant. JULY Enjoy Jakarta Marine Festival, Untung Island (1000 Islands) Jetski-ing, decorative boat contest, phinisi sailing, yacht racing. JULY 14-15 Asian Festival of Speed, Sentul Circuit, Jakarta JULY7-15 Manado Beach Festival, Manado AUGUST Flora & Fauna Expo and Festival, Taman Lapangan Banteng, Jakarta

Information on all these events: www.my-indonesia.info

PERSONALITY

GOING PLACES….

AT LAST!

Garuda Indonesia comes under close, almost schizophrenic scrutiny as government entity and national flag carrier - and then as a company that is expected to make a profit. Add to that, woes such as the oil-price crisis, a crash in Yogyakarta and a ban on flights into Europe and you have the unenviable task of guiding the airline through the next decade. But far from being bothered by these problems, Garuda’s energetic president and CEO Ermirsyah Satar is thriving on the challenge. His stated aim is to turn the airline around from being a basket case to being a competitor in the world market and things are working surprisingly well. In the first quarter of this year and against all expectations, Garuda actually turned a profit. And Mr. Satar is doing it his way and in his time! It is a brave corporate executive who comes right out and says “if people don’t like the way I am doing things, get somebody else!”

6 12

The thing that strikes you first about Emirsyah Satar is this no-nonsense approach. Straightforward and straight talking. There are very few people in Indonesia, in government or business, who would dare to begin an interview with the bold statement: “I am here to turn a company around, make it successful, make a profit, I have a strategic plan, it will not be overnight but it will not be forever, either. If you have a problem with that, get somebody else!

there to be responsible; perhaps yet to realize they can be booted out to unemployment at the next election. So it would be wise to think twice about losing focus on things, like education, health, infrastructure and job creation.

In Indonesian politics, there is still the atmosphere that the pollies are not

None of this applies to the President and CEO of Indonesia’s national airline.

In private enterprise top people are often afraid of treading on toes or appearing to be unpopular or of taking a decision and then having to stand by it – the consequences successful or not.

Emirsyah Satar was born in Jakarta; his parents are from West Sumatra. His father was a diplomat so he practically grew up overseas. (Most of his life with Garuda now is also on the road – constantly travelling both within the country and abroad). He has a slight American accent when he speaks English as we meet in his office at Soekarno-Hatta where the only departures from hard work are a couple of good paintings in his office. “I see more of them here than I would at home,” he smiles.

PERSONALITY Satar studied accountancy at the University of Indonesia and was also a student at the Sorbonne in Paris. He began his career at Cooper & Lybrand in Jakarta. After that, he spent some years at Citibank, the Jan Darmadi Group, Niaga Factoring Corporation and Niaga Finance in Hong Kong. He actually worked for Garuda before, as Executive Vice President of Finance. He left to take up the deputy chairman’s job at Bank Danamon before rejoining the airline in April, 2005. “I am glad to be permanently back in Indonesia,” he says quickly. “These days it is a very exciting place and things are happening.” GARUDA? “As you know, Garuda is in the midst of major restructuring: that is our strategic plan,” Satar says. “In 2006/7 we considered ourselves in ‘survival stage.’ The next step is a positive cash flow, rationalising routes, basically consolidating. And it has worked better than we expected. In 2007, actually made a profit of Rp.250 billion,” he adds enthusiastically. “The third stage will to have a new fleet of aircraft, open new routes, develop a whole new corporate culture – and be consistently back in the black.” “I should point out that in 2004, we were incurring a loss of Rp.890 million; in 2005, Rp.680million. In 2006, we went down again to Rp.197million. But now we are making money,” he says curtly. “The first quarter showed a profit and this despite the growing fuel crisis. And now, with oil at above $130 a barrel, we have managed to introduce some efficiencies but we have had to introduce a fuel surcharge, like just about every other airline in the world.” “Usually the first quarter for us is the low season; we budgeted for a loss. But then we recover towards the end of the year but we managed to make a profit Rp.52 million in the first quarter of 2008.” Although it operates in a commercial sphere, Garuda is still owned by the

Government of Indonesia – so this could lead to the equivalent of a rather rocky marriage. But Mr. Satar is unfazed by the current arrangement, although he foresees quite some substantial changes. “I have always been in the private sector,” he states firmly. “With banks and other financial institutions, where the profit is more important than the process. All anybody cares about is that you get results and make a profit for the shareholders. With a stateowned company, the process must come before profit. For a start, you have to undergo the scrutiny of the KPK, the Attorney General’s office – everybody is looking at us. But I think that the resulting transparency is of the utmost importance.” With this, he produces a graphic plan for his restructuring of Garuda – a simple pyramid that began with his arrival and takes the airline into the next decade. “I arrived at a company which was in negative cash flow. Ninety per cent of the routes were losing money. Add to that many other internal and external problems. I told them then they should not expect me to turn this company around in a year; it will take a lot more than that. I told them: OK, I will give you a five-year strategic plan. The first two years is survival. We would concentrate on increasing efficiency, increase the cash flow, re-arrange the routes. You will not tell me where to fly, that is my decision and my choice.” “I also did not have enough operating

capital. I asked them (the government) for US$400 million – the only gave me US$100 million. They told me the rest I should try and get from strategic partners – which led them, incidentally, to agree to partial privatization but the government still has majority ownership.” “In the second year, I launched what I like to call the rehabilitation. Very simple. Just do the right things – for the company, for the passengers and for the country. You don’t have to put extra cream on top of the coffee, just do what is right,” explains Satar. “In the third year, we have begun the process of renewing our fleet. This year, as you know, we ordered 50 737-800s and we ordered 10 777-ERs. So we are making sure our fleet is new and we will quickly phase out all the outdated planes.” AIRBUS vs. BOEING “Predominantly our fleet is from Boeing,” Satar explains. “But each of those aircraft has its operating efficiency, depending on the route. Then our Airbus 330 is very good for our mid-range market: for example to Sydney, Melbourne, Beijing – flights of five to eight hours.” “We have ordered the 777-300ER for long range flights – Jakarta to London, for example. Around 14 hours.” “On domestic routes, we are upgrading from 727 to 737-800 (the one that has the winglet) and that aircraft is very efficient for short range and that takes

PERSONALITY PRIVATISATION

you to Singapore, Bangkok, even to Perth or Guangzhou – flights up to four hours. That plane consumes 20% less fuel than the 727, so at this time, that is very important.” Not only are fuel and labour and other costs constantly on the rise but there is now serious competition for passengers from budget airlines, something which concerns Garuda but not overly. “We have our own lower cost carrier with Citylink,” explains Satar. “In some cities around Indonesia, the purchasing power and the needs of the consumer are different. They don’t need caviar, they need to get there! So we leave that to the other carriers.” “But as things progress; as this region becomes more prosperous, they will fly Garuda, says Satar confidently. “For example: Pontianak. We got out of there because at the time passengers would not fly with us. Cost was a passenger’s major concern. But that has changed; the economy is improving. We are now flying back to Pontianak and people are flying with us.” “I think the pie is big enough for all the players. In Indonesia, the domestic market now is close to 40 million per year. Compare that to 2000, when it was less than nine million. Double digit growth has been mainly from the lower segment: people have upgraded from trains and ferries to planes. They are getting used to flying. You know, every hari raya, even domestic workers who work outside their home towns don’t go by train, they fly!” “And the logical step is from ground transport to budget carriers to Garuda.”

“The government has one main aim: and that is Garuda makes money,” says Satar. “They don’t tell us where to fly, or how to run the airline.” “I think the intention of the government is to list this company: go public. They will obviously retain the majority of the shares, at least for now. But once this company goes public it will mean even more transparency, more professionalism – all adding value to company.” “But having said that, we are still the national flag carrier and we want to promote the country just as much as Garuda, in the tourism sector, especially. For example, we are a strong supporter of Visit Indonesia Year 2008. And it is not all Bali as some people might think. We are currently marketing Indonesian eco-tourism – notably in Palangkaraya. We have already had famil trips with big travel agents who sell eco-tourism in Japan and Singapore and beyond. We took them on a boat down a gushing river through the jungle. They loved it.” “And if you go to our offices in Tokyo or Sydney, for example, we don’t always just sell Bali on a Budget; we are promoting Lake Toba, Borobudur, Lombok – many other places.“ “It is not a difficult equation either: the more people who travel to Indonesia, the more business we get,” he says. THE EUROPEAN BAN “We were not even advised when the ban was introduced,” recalls Satar. “It came out of the blue; in fact, I think we read it in the newspapers. It was ironic too, that Garuda was not even flying to Europe at the time.” “But anyway we tried to find out the problems and we have just made a long presentation to the European Union, pointing out our safety standards and everything else – and they were quite pleased.” “At Garuda, we would like to view this positively,” Satar says. “Because

Garuda is a member of IATA; we meet standard IATA requirements. And in May, we were also fortunate to undergo an inspection from IOSA – which is IATA’s operational safety audit – and we passed it. There are only 201 airlines in the world that are so certified.” “Anyway, we do hope the ban issue for Garuda will be solved by the end of this year. We have not thought of any retaliation: my approach is ‘if we have an issue, put the facts on the table and let’s solve it.’” “And I should add we have a dedicated safety consultant now, a very reputable person, who is himself a captain, a pilot who is helping us in making sure everything is in order. We are very serious about it.” GOOD NEWS? “Well, I can tell you definitely that this year, we are going to fly to Madras (Chennai) in India,” says Satar with a huge grin. “And we will be going into Nagoya. Both business routes because, as you know. Nagoya is the centre of Toyota.” “For the other international routes we want, I think will have to wait until we have our new aircraft next year.” “I can tell you, though, that we will be flying back into Amsterdam. Both for traditional reasons but we also have

PERSONALITY people lined up waiting for us to fly back there. The reason is not the EU ban so much. The real reason is we don’t have any aircraft,” he laments. “At the moment all our available planes are flying to Australia, Japan, China, Korea, the Middle East and the rest of Asia – most of them are full and they are making money. So, it would make no sense to cut off these routes and put the planes into somewhere else. Our new 777-ER will have bigger capacity, so as well as Amsterdam, we are looking at Frankfurt and London and we are thinking about Italy – Milan and Rome but that has to be in the second stage of our strategic development plan.” “As for the United States, our plan is to fly to the West Coast, to Los Angeles and San Francisco where our traffic is. It will be a one-stop flight, via Tokyo or Osaka.” “What we would like to do, together with the government is attract more tourists from the Middle East.” “Our neighbour Malaysia has been successful in this field,” says Satar. “But it’s not an airline itself: our effort will have to be a joint one with the Ministry of Tourism, the hotels and the tour companies. I have already sat down with all the Middle Eastern ambassadors in Jakarta; very casual – a round-table discussion on how we can make it happen.” SERVICES AND AMENITIES “This year we are refurbishing all our aircraft, which will lift the standards until we take delivery of our new planes. And of course, these will have the latest seats and so on. Even personal TV in economy.” “We have a customer service division which is currently honing in on something I consider most important and underutilised: Indonesian hospitality. The reasoning is that, at the end of the day, why would you fly Garuda? Any airline can provide good seats, good food, excellent entertainment – but we need a point of difference,” he says.

“We are calling it the Garuda Experience and it will come into effect next year to coincide with the new aircraft. So our HR department is working on that right now and we are talking about so many things – the lounges and the checkin and so on. Even the smell,” smiles Satar. “The aromatic fragrance you find in people’s homes.” CONFIDENCE “The government is very committed – and we are certainly very committed to the future,” says Satar. “For me as the manager, my job during my tenure is basically making sure this airline has a strong foundation, the right business practice to go forward, the right equipment. And we cannot forget the most important thing: the software – that is, our people.” “It is very clear we have to change the culture of the company – from a civil service-type mindset, to a proper corporate culture,” he says. “So we launched earlier this year the FLY HI plan,” he explains while taking a few liberties with alliteration.

“F for Efficient and Effective.” ‘L is for loyalty, not only to the company but also to the passengers, the customers.” “Y? That is customer centricity – everything that is done is done for the customer.” “H is for honesty. It is a must in business.” “I is for integrity.” “We have a total staff of 6000 so we have started with a core of just 20%. We are teaching them these principles and they in turn take it to their departments. And I say right here and now, it starts here at the top - in my office. What you say, you practise so now I trust everyone will lead by example. And again we must have time for this – not three months, more like two years. But it is all very clear – we want the drive back; we want to fly high again.” “And let me repeat: we have just ordered 50 Boeings and 11 Airbuses, which is a purchase of more than US$3 billion over the next five years,” says Satar. “We have not done that lightly; we must have confidence in the future. Indonesia needs a strong airline. You know, we now 60 years old and we have had more than our share of problems – but we are going places again!”

TOURISM EXPO

The Tourism Indonesia Mart & Expo (TIME) or Pasar Wisata Indonesia returns to Makassar in October. The annual event is organized by the Indonesian Tourism Promotion Board (ITPB) and supported by the entire tourism industry in Indonesia and is now in its 14th year. TIME is aims to promote Indonesia as tourist destination in the international market and at the same time raise the country image as one of the great global travel destinations. Last year it was held in parallel with the PATA Travel Mart (PTM) in Bali but TIME is the only international travel mart in Indonesia with a business to business concept. The event is a meeting place for those who sell tourism products and services in Indonesia to the international market. TIME has been listed in the calendar of international travel marts together with ITB Berlin, WTM London, Arabian Travel Mart (ATM), PATA Travel Mart, and several others. This year the Mart will bear the theme of â&#x20AC;&#x153;Eco-Tourism and Maritime Tourismâ&#x20AC;? and will present a whole new range of destinations and products relating to these concepts, all over Indonesia. South Sulawesi itself is among the Five Golden Destinations in Indonesia. Moreover, Makassar has become one of the most popular MICE (Meeting, Incentive Conference & Exhibition) destinations in Indonesia. Buyers and the international media will also be given the opportunity to take part in the post-event program in Toraja or Manado. Information: Ms. Tiara P.I. Hasibuan Project Leader Pacto Convex Ltd. Tel: (62-21) 570 5800 Ext. 214 Fax: (62-21) 570 5798 Email: tiara_hsb@cbn.net.id

TOURISM EXPO

ONLINE

Click... and away you go

By Julie Hill

Many computer-savvy people in Indonesia are now joining the growing world-wide trend of booking business and holiday travel on line. No interminable waiting on the phone, no middle men and it doesn’t just work for airlines and hotels – but just about everything you do while you are away. Best of all: you save money! And it all begins with a single click...

Your journey begins as your computer opens the doors to a super-cybermall full of hundreds of travel agents. As travel and tourism continue to boom in Asia, online travel sales are growing at an explosive rate. Booking your travel on-line saves time and often, substantial dollars, but the best part is that you, the consumer, feels more in control. All the options are there at your fingertips – and 24 hours a day! You can book flights, accommodation, tours, entertainment, and even restaurants from your choice of websites, all on your laptop or PC at home. There’s no need to take a trip to your travel agent, or wait for them to get back to you. To help you on your journey there are many excellent sites in the Asia-Pacific region - the recognized “Big Two” being zuji.com (owned by travelocity.com) and expedia.com. Both have numerous industry awards under their belts and cyberengines that are slick, intuitive and user-friendly.

ONLINE

A word of warning when making comparisons, though: beware of hidden costs such as service fees and ticket delivery charges which often don’t appear until you ‘select’ the airfare or hotel. These surprise additions can sometimes make a deal less attractive. When it comes to accommodation, some websites are unable to give you instant confirmation and will get back to you by email with other alternatives if your choice is not available. This can be a little inconvenient if you are pressed for time. Maybe you will feel inclined to email the hotel directly. If you do have the luxury of time however, a good approach is to shop around first on the general websites like asiatravel.com, asiarooms.com and asiahotels.com. Then when you have a few hotel options, go to the hotels’ websites and email them. They may not offer a better price than the online price, but they might be prepared to throw in some bonus items, like a massage or a complimentary dinner to win your business. THE HUMAN FACTOR So where does that leave good old fashioned human travel agents? “Without question, the Internet has shaken up the status quo in the travel industry,” says Jeffrey Grau, Senior Analyst at eMarketer and author of the Online Travel Worldwide Report. “Traditional travel agencies are struggling to stay relevant while online travel agencies are trying to instill loyalty among their customers - travel search engines are the new upstarts ” Generally speaking, travel agents can take a lot of the hassle out of corporate travel, but you may not always get the ‘best price’. They are also useful if your travel is complex, or if you tend to make a lot of changes, or if you haven’t got the time to check and organize details such as visa documents.

And if you prefer a personal touch, they even offer to keep a personalized travel profile on you, listing all your travel preferences – such as seating, meals, frequent flyer numbers and more, all depending how much info you want to give them. People in Indonesia especially know that airfares fluctuate on a daily basis. The beauty here is that some sites can keep tabs on this for you. For example, Expedia’s Fare Alert and Zuji’s Price Guru work by seeking out the lowest fares available for your favourite destinations, then alerting you whenever the fares go below your specified fare value.

Even time-poor leisure travellers who prefer not to do the legwork themselves, will reap value from a good travel agent. Managed online travel programs for business travellers can keep track of their trips and fine-tune company expenses. If you don’t have the interest or time to search multiple web sites for travel deals and options, check out these programs at American Express, Expedia and Zuji, which can give you the best of both worlds. So now that you’re in the know…. just click… and away you go.

ONLINE

Savvy Cyber Tips 1. It usually pays to shop around on various sites but don’t spend too much time. You also have to weigh up the cost of your own time. Prices can vary between sites, saving you anything from US$10 to over US$1000 per trip. 2. Booking online can have its drawbacks: if you routinely make a lot of changes to your itineraries, you might encounter problems — some sites have a ‘you booked it, you bought it’ policy, There are others like travel.com, which offer an option to search only refundable fares: though this option may increase prices or limit choices. This is where a real, live travel agent may be your best option. 3. Even if you book a hotel through a general website, it’s worth emailing the hotel directly to confirm they have the booking and to establish a level of rapport and even get some ‘local’ info that you may not find on the web. 4. Credit card theft is rare on reputable websites so do your homework on the site before booking if you are not sure of its reputation. As a precaution, check the site for accessibility: ideally 24-hour contact through phone, fax or email. 5. To protect your personal data, before booking make sure the website is equipped with firewalls and encryption software (a sophisticated way of scrambling information so it cannot be decoded for uses other than intended).

GALLERY

CRUISING THE FAST LANE Luxury specialist Crystal Cruises is introducing its new “extreme luxury” tours, complete with European sports cars, helicopters and private yachts to explore European destinations in extravagantly different ways. Crystal guests can maneuver Monaco in a Maserati, amble through Umbria in a Ferrari or have a pro do one’s driving at the Porsche factory racetrack. You could also fly to Florence, soar over the Cote d’Azur or navigate Greek islands in a private 50-foot yacht.

ONE&ONLY CHRISTIAN LOUBOUTIN An interesting marriage: One&Only Resorts now have an exclusive partnership with iconic shoe designer Christian Louboutin. The aim is to create a limited edition of his elegant, fun and glamorous espadrilles, exclusively for the resort group.

“For the Crystal guest looking for the ‘next big thing,’ we challenged our tour operators and staff to create something extraordinary – regardless of cost and capacity,” says John Stoll, Crystal Cruises’ director, land programs. www.crystalcruises.com

With prices starting at US$375, the espadrilles come in three designs: Cataribbon, Tiburon and Isabelle. In a wide range of colours, they will be available in the boutiques at One&Only resorts in Mauritius, The Bahamas, Mexico, Dubai and The Maldives. If you cannot get to one of these exotic resorts, there will also be a limited number available at Christian Louboutin’s stores in London and New York. www.oneandonlyresorts.com/louboutin

…AND MASH

BALI HIGH Local wine label Hatten has launched two new vintages under the label Two Islands. This represents the origin of the wines: the grapes are grown in Australia (a rather large island) and fermentation and cellaring happens in Bali (another smaller but quite interesting island). There is a white and a red, a Chardonnay and Shiraz. Meanwhile, Melburnian Don Buchanan is the new GM of Hatten Wines, having coming from a career with such names as Lindemans, Kaiser Stuhl and Leo Buring. Among the many awards on his mantelpiece is the coveted Jimmy Watson trophy for best red wine www.hattenwines.com

For the next month or so, Café One at the Park Lane in Jakarta is banging on the bangers. And not just your English breakfast variety – the best Sausages from around the world. They range from Moroccan style lamb Merguez, German veal Bratwurst, Spanish Chorizo – all the way to the best American hot dogs. www.parklanejakarta.com

GALLERY

‘Aphrodisiac Picnic in Bed’

That is how the Hotel Tugu in Bali is billing its latest offering. But their blurb says it best: “On the southwest coast of Bali, on a long silky stretch of sand facing the Indian Ocean, is where a poet’s dream comes true. It is where the wind whispers romantic tales of ancient kingdoms and eternal love stories.” “For a romantic evening with your lover, bring romance to another height – Tugu style. Book your 18th century antique bed, solo on a private beach, illuminated by oil lanterns and a red dusky Canggu sky, where you will be tucked in for a little private gourmet picnic dinner in the moonlight – that ends with two blindfolds accompanying your to-die-for desserts.” www.tuguhotels.com

PICNIC 2 Here is another fantastic picnic offer: in beautiful Chiang Mai in Northern Thailand. The Mandarin Oriental Dhara Dhevi is offering guests the chance to experience nature up close with a unique scenic beauty combined with the finest in luxury pampering. A chauffeured limousine takes you from the hotel to the picnic location, which can be by a flowing waterfall, along the riverside, at a botanical garden or in the rainforest. A full staff will escort you, unpack your lavish hamper and serve you champagne and a gourmet lunch. Of course, the alternative is a romantic picnic à deux on your own private terrace right there at the hotel. www.mandarinoriental.com

GALLERY

OPPOSITES ATTRACTIVE The Opposite House, a luxurious contemporary hotel, sits in the middle of Beijing’s vibrant Sanlitun district. It is an integral part of The Village at Sanlitun, Beijing’s premier open-plan shopping destination. The hotel aims to provide a new luxury experience for travellers who seek design, individuality and style – not to mention a comfy bed and good service. The Opposite House is the first of several hotels being developed in China, Hong Kong and the UK by Swire Hotels, a new initiative from Swire Properties. The Opposite House will be the first hotel by Japanese architect Kengo Kuma, who has altered the definition of hotel space by minimizing conventional boundaries, creating seamless flowing space that allows light to flood in. The restaurants and bars have been conceived by Shanghai-based, Australian-born restaurateur David Laris, and they include a space where “luxury meets punk” in a ‘mini club’ that is a new late night spot in Beijing. The name, The Opposite House, is derived from a translation of a Chinese word, which historically described the building located across from the main house in a courtyard where esteemed guests would stay.

THE ULTIMATE WHITE CHRISTMAS Silversea Explorations has created the ultimate white Christmas and New Year experience, an 11 day voyage departing Ushuaia, Argentina on 22 December aboard the new Prince Albert II. The 11 day Christmas voyage will navigate Drake’s passage each way to the Antarctic and spend six days exploring the spectacular scenery and wildlife with experienced naturalists, lecturers and an expedition team who will share their knowledgeable insights of these pristine waters and the abundant marine life. Naturally you will need your padded parka as well as your tuxedo for dinner in the warmth of the five-star restaurant on board. www.silversea.com

NEXT ASIA HOT SPOT The Ritz-Carlton group is pretty good and predicting what will be hot and what not. So, they obviously know something about Sanya where they have just opened a hotel and luxury villa complex. Sanya is on the tropical island of Hainan with its white sandy beaches, stunning mountains, rain forest, mangrove reserves and year-round sunshine. The hotel’s 450 rooms include 33 pool villas, each with their own private butlers. The property is designed by WAT&G Design and draws inspiration from the classic building design of Beijing’s Summer Palace, with high pitched ceilings, dark rich wood, intricate carvings and mosaic detailing, coupled with grand water features and opulent furnishings. Ritz-Carlton, Sanya is also an odyssey of interesting dining experiences that follow the principles of S.P.I.C.E: “simple, pure, innovative, consistent and engaging.” They have Italian, Cantonese and beachside seafood BBQ restaurants. www.ritzcarlton.com

GALLERY

HOTEL AS THEME PARK WORLDHOTELS’ Lotte Hotel World Gangnam has introduced fairytale rooms themed after characters at the neighboring Lotte World theme park in South Korea. In the newly renovated hotel, 30 new rooms target families with children and incorporate designs featuring the park’s most popular characters, Lotty and Lorry. In case you hadn’t heard of it, Lotte World is the largest indoor amusement park in the world, linked by monorail to the Lotte Hotel World Gangnam, shopping malls, sports facilities, cinemas and a Korean folk museum. The hotel has 469 guest rooms spread over 32 floors with 2 ballrooms and 7 meeting rooms, so business travelers are welcome as well. www.worldhotels.com

InterContinental goes intercontinental The world economy cannot be all that bad, at least according to the InterContinental Hotels & Resorts company. They have plans to open no less than 30 new hotels in the next three years. Some 24 of these will be in China with 11 resorts in other parts of the world. The brand already has 35 hotels across the Asia/Pacific region. The new hotels represent more than 10,000 rooms and five of the hotels will be open before the end of 2008. IHG recently has signed on five new properties in Shanghai, Guangzhou, Wuxi and One Thousand Island Lake. In Shanghai, InterContinental Shanghai Pudong will be joined next year InterContinental Shanghai Puxi and InterContinental Shanghai Expo in the World Expo Village and will incorporate nine converted heritage buildings. Others are in Ho Chi Minh, New Delhi and Queenstown. The 11 new resort properties are in new destinations such as Danang, Penang, Hua Hin, Huizhou and Okinawa, as well as established locations like Bali, Beijing, Melbourne and Fiji. www.ihg.com

CHEF’S TABLE

FOOD AND FOOTBALL… Eka Kurniawan is one of the first Balinese to take on the huge responsibility as executive chef for an international five-star chain hotel – the Conrad Resort in Tanjung Benoa.

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Kurniawan is doubly proud because he is working on his own island. But far from being fazed by it all Kurniawan is confident, keen, responsible and loquacious – especially when he is talking about his favorite topic: food! And his eyes light up when he proudly talks about his background in Bali. “I was born in Klungkung and went to junior and high school there and then where we, like all Indonesian kids, played football anywhere we could find a ball and a spare space. I went to the Hotel and Training Institute in Nusa Dua,” he recalls. “Klungkung (between Sanur and Candi Dasar) was the major kingdom of Bali and the centre of culture,” says Kurniawan. “I even studied the local style of painting (lukisan wayang) when I was very young. You can see the style still on the ceilings of the historic buildings (the permedal agung architecture is 700 years old) that survive. Beautiful still!” “When I was a kid, there were no restaurants as such. It was still very much a sacred place in Bali. People showed great respect for tradition, for the buildings and especially for the traditional ceremonial food. I still remember I was six years old when my parents took me to my first warung,” says Kurniawan. “It was then I started cooking at home.”

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“At the age of 12 I was already carrying a cleaver everywhere I went for chopping ingredients,” he laughs. “It was around this time that my uncle took me to my first real restaurant in Denpasar. I was overwhelmed by it all – it was Chinese so there were chopsticks as well as knives and forks, glasses, napkins and all that.” CAREER Kurniawan is not a newcomer to the Conrad. He was executive sous-chef and then senior sous chef under the man he calls his mentor, Gary Rosen who was EC for six years. Under Rosen, he managed five kitchens with some 65 staff. Not only the restaurants but functions, conferences and now, ever increasingly, weddings. They virtually have one every day of the year. He is also no stranger to paperwork and organization as he was both GM and F&B coordinator at the Sukhavati Retreat in Bali before joining Conrad. Before that came stints in the Middle East (as demi-chef at the Ritz-Carlton, Dubai), then back to hotels in Bali, including the Ritz-Carlton, the Harris, Casa Padam, the Nikko and the Bali Imperial. He also managed some job training at The Oberoi along the way. His other career was in cruise lines. He spent two years with Festival Cruises and then Stellar Cruise Lines, a time he loved as their ships took him to some 75 countries. “I spent a lot of time in the Caribbean and you will still see a few influences from there in my food at Conrad,” he says.

“In a big hotel, the requirements are different from a restaurant. Although I have free rein with menus and ingredients, I must watch the costs. They let you do more or less what you like so long as the customers are happy (and of course a profit is being shown).” “In our restaurant Suku, I would describe the menu as “primitive modern” because about a quarter of the dishes are pure Balinese,” says Kurniawan. “We need to show this cuisine to our guests, some of whom have come half way across the world to experience Bali. Best selling down there is the Sambal Udang and also babi guleng and bebek betutu (which is also a specialty from my home town).” “Produce is always a major problem, no matter where in the world you are,” laments Kurniawan. “We still have to import a lot of our meat and some of the seafood as it is better quality - and quality is everything. But we do have a program of menu creation using the organic vegetables we have found on farms up in Bedugul. I love making dishes from the ingredients we can find locally,” he says. “Like many modern establishments, we have influences from middle, far and near eastern cuisines. At 8 Degrees South, our restaurant on the beach, it is very much a grill concept. Lighter food with absolute beach-front flavours,” he says. “We do incorporate many Balinese ingredients in our food, particularly herbs, spices, peppers and chilies.” “Best selling dish on our menu at the moment is the “seafood on ice” - it is fresh both in appearance and taste and we present it on a giant sea shell. Our most popular dessert is the trio of Balinese brulées – coconut, galangal and kop Bali.”

“The rest of the time we were mostly in the Mediterranean,” he remembers. “One of the joys of that was calling in to Marseilles – where we all headed for a restaurant on the waterfront. There is nothing better than the authentic bouillabaisse you will not find anywhere else. I have actually adapted a recipe that is a sort of Asian bouillabaisse – but it has sambals and spices and chilli – you know chilli is very good for your health?” “Another great thing I did while we had time off in France was to spend three months with Alain Ducasse and more time with Paul Bocuse – I was astonished to see the masters at work,” he says. CONRAD Kurniawan describes his current cooking style as modern contemporary, simple and elegant. Keeping up with the latest trends worldwide. Gary was my mentor and teacher and I want to keep his legacy alive at the Conrad.

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LIFE “These days I still enjoy travelling to Ubud best of any place in the world. It has a serene environment while it still emanates energy and they have fabulous food.” “I still live in Klungkung and when I am off duty I occasionally like to cook at home,” says Kurniawan. “I usually make a big rijstaffel so you can have as many people as you like around the table.” “If we go out, it will most often be to Warung Wardani in Renon (in Denpasar),” he says. “Or on Saturday nights we love to go to the beach at Jimbaran. My wife and son have a favorite grill there, right in the middle of everything.” “One is always allowed to dream,” says Kurniawan. “And at the end of the day I would of course like to open my own restaurant – because I will always enjoy cooking. But my food would fit our climate; it would be totally organic, with absolutely no pesticides. And I would like it to be close to the water. After sailing all on those years on big ships, the ocean comes to mean freedom!” “If you ask me about my other favorite food style, it would have to be Italian,” he smiles. “When I was on the cruise liners, we spent a lot of time in Venice, which is one of the most beautiful places in the world,” he says rolling his eyes in remembered wonder.

“I was amazed with the markets and their varieties of fruit and vegetables, cheeses and prosciutto, everything… we used to ride around on the gondolas and try all the little authentic places,” he recalls “I think the Italians have it made: food and football! I love them both,” he laughs. www.ConradHotels.com

“My very favorite dish from my childhood is Serombotan, a vegetarian dish with grated coconut and spicy sambal,” says Eka Kurniawan. You can make it at home so here is the recipe along with our ever-popular sambal prawns.”

SEROMBOTAN Assorted Vegetable with Grated Coconut Sambal Serombotan paste 100 gr Deep fried peanuts 40 gr Garlic (peeled and sliced) 10gr Chili (seeded and sliced) 50 gr Red chili (halved, seeded and sliced) 20 gr Lesser galangal (peeled and sliced) 15 gr Roasted shrimp paste (finely grated) 1 nosh Kaffir lime 10 gr Palm sugar Salt and pepper

Method Sauté garlic, chili, lesser galangal and shrimps paste until fragrant pour into mortal add palm sugar and peanut seasoning with salt pepper and kaffir lime juice

CHEF’S TABLE

SAMBAL NYUH METUTU (Grated coconut Sambal)

SAMBAL UDANG (Prawn in spiced tomato sauce)

Method

Ingredients

Pour garlic, chili, palm sugar and shrimp paste into mortal and pestle Remove from the mortal and sauté until fragrant Add grated coconut and seasoning with salt and pepper and kaffir lime

Vegetables Ingredients 50 gr 50 gr 50 gr 50 gr 50 gr 50 gr

Spinach clean and wash Bean sprout clean and wash pare (bitter vegetable) Long bean Star bean Local round eggplant

Cooking oil 450gr river prawns 2tbsp seafood spiced paste 1tbsp spiced sambal 1stalk lemon grass 2 leave kaffir lime leave 1pcs birds eye chilies 1pcs tomato 50ml coconut milk Lime juice Fried shallot

Seafood spiced paste

Ingredients 50gr Large red chili (halved seeded and sliced) 10gr Clove garlic (peeled and sliced) Method 10gr Shallots (peeled and sliced) clean the entire vegetables and wash 8gr Turmeric peeled cut vegetable as needed and blanch one by one 50gr Tomato 8gr Ginger Method Into clean bowl pour the entire vegetables add srombotan 15gr Candlenut paste and grated coconut sambal season with salt, pepper 5gr Coriander seed and kaffir lime juice 3gr Roasted shrimp paste Serve into square plate or wooden bowl under liner with 2pcs Salam leaves round banana leave garnish with julienne red chili 35ml Coconut oil 10gr Tamarind pulp 1stalks Lemon grass (bruised)

Method Seafood spiced paste Combine all ingredients except tamarind pulp, salam leave and lemon grass in food processor and grind coarsely. Place ground ingredient in a heavy sauce pan add coconut oil and remaining ingredients and simmer over medium heat for approximately 45 minutes or till change color to golden brown.

Method Sambal Udang Heat the oil in a pan add chopped garlic sauté for a few minutes then add river prawns sauté till prawns change color and then add spiced seafood, spiced sambal, tomato, lemon grass, kaffir lime leave, birds eye chili and lime juice simmer till prawn cooked, pour coconut milk season to taste. Arrange into bowl garnish with fried shallot, fresh coriander leave, sliced leeks, sliced red chilis and served with steamed rice and Plecing kangkung (separated recipe) on the wooden tray.

GALLERY

ALL WRAPPED UP

SARONG is the name of the new restaurant with well-known chef Will Meyrick at the helm. It occupies the building that used to be called Esmirada on Jalan Petitenget which has been totally redone. Meyrick says he wants a totally friendly and relaxed environment (as the name suggests) and the food will range from Asian tapas to more formal fare – plus a eye-opening new drinks list – one that will include grilled cocktails. (We can’t wait for one of those!) “We want a fun and buzzy atmosphere but never forgetting the food is here to be enjoyed,” he says. info@sarongbali.com

The Pub With No Beer? If it does not actually run out, beer could be in sort supply – thanks to global warning. (See you should listen to Al Gore!) Drought conditions becoming worse in Australia where the malting barley for beer is generally grown mean costs will certainly rise and, in a worse case scenario, beer will dry up altogether. This grim prediction actually comes from New Zealander Jim Salinger of the National Institute of Water and Atmospheric Research, based in Canterbury where brewing colossus Lion Nathan takes more than two-thirds of its barley which is also seeing problems due to lack of rain.

Dr Salinger told an industry convention in Auckland that by the end of this century, the concentration of greenhouse gases in the atmosphere (measured in equivalent amounts of carbon dioxide) will be double, possibly quadruple current levels, leading to further global warming.

GALLERY

LOOK WHAT THE CAT DRAGGED IN Australians have suddenly discovered something Indonesians have known about forever. The best coffee in the world And, typically, they bring down to a T-shirt and thongs level by called it “cat-poo coffee” – although its price is way out of Craig and Cheryl’s budget at A$50 a shot. It is, of course, kopi luwak (recently made famous in The Bucket List by its star Jack Nicholson) Its unique characteristic flavour is derived when the beans pass through the digestive system of the luwak (the Indonesian palm civet found in Sumatra and Sulawesi). The inner bean is not digested and is separated from their droppings before being roasted and dried. The luwak’s digestive juices apparently break down proteins in the beans, making for a beautifully smooth brew with no hint of bitterness. By the time it gets to Australia it sells for $1250 a kilo. If you want to try it locally, contact Paradise-Coffee at www.paradise-coffee.com

COFFEE IS GOOD FOR YOU: OFFICIAL! Meantime, research has come up with the notion that a dose of coffee (preferably good coffee) every day could help prevent Alzheimer’s disease. The boffins says that caffeine blocks the disruptive effects of high cholesterol, protecting the nervous system from the contamination that can trigger Alzheimer’s. The news comes from the University of North Dakota and goes on to say that the caffeine equivalent of one cup of coffee is enough to protect the blood-brain barrier from the damage caused by a high-fat diet.

THE REGENT RETURNS Good news for people nostalgic for the Regent hotel brand – it is returning to Bali. The Regent brand is now owned by Carlson Hotels Asia Pacific and the company has signed an agreement to manage a new super-luxury low-rise complex on Sanur Beach. With an investment topping US$75 million, it will have some 50 rooms and 50 villas with private pool. The hotel development will coincide with the building of private villas that will be called The Regent Residences.

GALLERY BANKING ON SWITZERLAND

Zurich’s iconic city resort, The Dolder Grand has re-opened after a four year, US$400 million facelift by renowned architects Foster and Partners. Built in 1899 as a health spa, the hotel has unrivalled views of the city, lake and the Alps and now features 173 rooms and suites within the historic main building and two entirely new extensions, the Golf and Spa wings. The Spa Wing has European and Japanese influences with a black swimming pool with panoramic alpine views. The Maestro suite, inspired by former guest, the German conductor Herbert von Karajan, occupies two floors of a tower in the Main Building. Features classified as historic monuments such as the Stone Hall in the Main Building and six of the bedrooms have been faithfully restored to their original splendour.

CELEBRITY COOKS CROWNED

The Bar, a black marble masterpiece with sweeping staircase and gold beaded curtains, is poised to become a popular meeting point in Switzerland’s most dynamic city. www.thedoldergrand.com

Melbourne’s Crown Casino complex is well on the way to becoming a gastro-temple with the news that bad-boy British chef Gordon Ramsay the latest to open a signature restaurant. Recently criticized for being an “absentee chef” at his restaurants, Ramsay sniffed back at critics with the line “you wear an Armani suit; does this mean Giorgio did all the sewing?” The craggy-faced Ramsay is worth an estimated $130m, with 16 restaurants, 10 Michelin stars and four hit television shows under his apron. His restaurant empire has expanded from Britain to Tokyo, New York and Paris with another dozen planned for the coming year. The angry cook will also make another television program in Australia, this one on the opening of the restaurant and the search for a head chef. Crown’s other celeb restaurants include Robert de Niro’s Nobu and Guillaume Brahimi’s Guillaume, a new branch office of his award winning eatery Bennelong at the Sydney Opera House. www.crowncasino.com.au

TRAVEL

Cebu Island is possibly the most historically important island in the Philippines. Graham Pearce goes exploring – in the august footsteps of less a person than Ferdinand Magellan.

SERENE ISLAND Cebu Island is possibly the most historically important island in the Philippines. Graham Pearce goes exploring – in the august footsteps of less a person than Ferdinand Magellan. Cebu is smack dab in the centre of the Philippines archipelago. It was already home to an important harbour as far back as 800AD with Chinese, Islamic and Malayan trade. Magellan ‘discovered’ the Philippines in 1521 and it became the Spanish colonial capital of their new Pacific paradise, which in turn was a province of Mexico. In fact the locals like to joke that the first tourism casualty in the islands was Ferdinand Magellan himself when he incurred the anger of Chief Lapu-Lapu who killed him at the Battle of Mactan where he is still buried.

Cebu is less than an hour’s flight from Manila. They like to call this island the Bali of the Philippines. But when you get to know it better, you will more likely to believe it is the Milan - mostly because of the creativity of the locals, chiefly in fashion and furniture. If you are not doing business then all roads on Cebu lead to the tiny islet of Mactan, now joined by a suspension bridge and to the lovely Shangri-La Resort and its famous Chi spa, only 15 minutes from the airport. The resort is huge, some 13 hectares and has been built on land reclaimed from plain rock, although you would never know it now as you look at the beautiful white sand beach in front and the acres of lush gardens.

TRAVEL

The resort, built in three wings, has 547 rooms. And there are plans for another (perhaps) villa-style wing next door. It is the winner of dozens of international awards, including best resort. FOOD You will find many Filipino dishes on the menus of the various restaurants but most (except for the excellent Tea of Spring which serves authentic Chinese food) have developed a mixture of Mediterranean dishes, revved up with local ingredients. (Filipino mangoes are second to none!)

Tides is the all-day dining space and they serve buffet breakfast, lunch and dinner. Acqua overlooks the beach in the Ocean Wing and serves Italian food, including pizza. If you are at the beach, you don’t need to leave: Buko Bar & Grill has a great daytime menu and ice cold San Miguel as well as an exotic range of fruit drinks. All the rage now is the local Tanduay Rum with Coke Zero (“no calories, no guilt!” say the Cebuanos). In the evening, the beautiful people head for Cowrie Cove; it has a chill-out bar and tables in the open air, overlooking

TRAVEL the beach. They specialise in seafood: the grilled lobster is a must. It sounds corny, but it is just great to relax and toss some bread tot he schools of fish which gather fearlessly below the pier. You will look out over the Visayan Sea, past a tiny islet, now lush with greenery where you can have a private dinner for 20 (it is reachable by a stairway) and the famous “Table 54.” This is a single balé, just for two, about 100 metres along a causeway. Very romantic – and interestingly now, it is used much more for “proposal dinners.” They also have the Ocean Pavilion which actually resembles a chapel and is the scene of many weddings (not to mention the recent ASEAN conference with bevies of presidents and prime ministers). Bigger events are staged in the ballrooms or in the new Marquee – actually a tent building that became so popular they decided to make it permanent. GREEN Shangri-La Mactan is proud to be green. It has its own freshwater-saving desalination plant and its own sewage treatment plant where water is recycled for the gardens. They also have a great “coral recovery program” to help regenerate a permanent coral garden off the beach, bringing with it thousands of colourful fish. Their Marine Sanctuary is a joint venture with the local council and spans five hectares from the beachfront. Apart from the giant kids’ Adventure Zone and special pool areas for tots, the beach is where the holiday action is. Well, unless you are keeping your hand in at the six-hole putting range or on the tennis courts. But you can scuba, snorkel, jetski, fish, windsurf, parasail or pootle around in a glass-bottom boats. Outriggers leave their pier regularly for trips to the nearby islands.

In Chinese philosophy, ‘chi’ represents that life force that governs wellbeing and vitality. So (drawing on genuine inspiration from the fictional Shangri-La in the factual Himalayas), a team of experts has created signature therapies that draw from the Five Elements: Metal, Wood, Water, Fire and Earth. They will determine which one you are and the treatment will be given accordingly.

CHI

You will progress through a foot-bath in coconut milk, a whole bath filled with flower petals, a steam room, the massage of your choice (including the new water shiatsu) with the oils that match your Element, finishing up in the Spa Cafe with its special (and especially refreshing) snacks, fruit drinks and teas. You won’t want to do anything for the rest of the day…

For the ultimate pampering experience, Shangri-La has its famous Chi spa, with architecture direct from Lost Horizon. This is actually an entire village enclosed in a hectare of greenery. It is the first of its kind in the Philippines and has become an enormous attraction for guests from everywhere.

TRAVEL CEBU CITY It is a big buzzing Asian town and things are not very easy to find. So, get yourself a good driver (and the Shangri-La can certainly help with information) and plan to spend a day out. For a glimpse into history, the Gorordo House Museum is fascinating. It was built in about 1850 and was in use as a family home until very recently. It is interesting, not least because back then they knew how to build for climate and comfort – look at the cross-breeze window placement, the thick insulating walls and the long terra-cotta-tiled terraces roofed with bougainvillea. For the rest, it is fashion and furniture. Again you will need a guide but if you are laptop-savvy, take a glance at the net – they all have web addresses. Some names in fashion to look for are Dexter Alazas, Dino Lloren, Felix Yu, Jojo Romoff, Salvador Malto, Wendell Quisido and, for accessories, Avatar. For furniture (and we are not talking bamboo beach shack bumpf here; you will see many of these pieces in Architectural Digest) – Kenneth Cobonpue at Interior Crafts, Milo Naval at Evolve Designs, Elmar Dammann at Castelilex and Ramon Castellanos at Deseno en Asia. A good guide to have is the local magazine called Zee – it has all the addresses of hotels, stores, casinos and furniture outlets. It is also a good guide to what is happening this month. For handicrafts, by far the best place is Artevalman. You will never find it without help but it is on Bakilid II in Mandaue City: all kinds of home wares, Chinese jade, jewlellery, religiosa and wood work. GETTING THERE Philippine Airlines flies Monday, Wednesday, Thursday and Saturday from Jakarta to Manila via Singapore. There is a direct service on Monday, Wednesday and Saturday. PAL has several flights from Manila to Cebu daily. www.shangri-la.com www.philippineairlines.com PAL (021) 300 15757

WINE

WINES

THAT CAN FLY

By Roy Moorfield

Unless you are prepared to go to France, South Africa, Australia, Chile, California or wherever to taste a glass of wine within site of the vines where it was made, a bottle must travel to you. And this process is fraught with all kinds of dangers.

It’s probably the most told wine story in the world – and it goes like this. A tourist in the South of France is regaling the owner of a small wine house about the quality of the wine he had just brought from his neighbour. “Here try some” as he thrusts the glass at the weary winemaker who sniffs and takes a mouth full. He looks the tourist in the eye and says, “It’s a pity it does not travel well”. Wry words indeed but it could be true never the less. The fact is the movement effects wine. It can be beneficial and detrimental depending on the individual wine and the circumstances.

The movement of a wine from cask to cask or from cask to bottle has a dulling effect on the aroma and flavour - in the worst cases, it is as if the wine was oxidised. The bouquet is described as being fatigued; even the great wines of Bordeaux and Burgundy are subject to this stress. The good news however is great wines recover after being rested this can sometimes take several months. Shipping wine from one place to another in bottles can also cause this to happen and could explain why a wine you have tasted in France may not taste as good or as exactly as you recalled it to be when opened in Asia. This is a critical factor that importers or potential importers must be able to identify, as not all wines do recover. The wine must have the inherent structure of tannin fruit density and alcohol to make the journey. These qualities are most apparent in the great wines from all parts of the world. Lesser or village wines often don’t have this structure. I learned long ago during a wonderful experience of drinking fresh white wine made from the colombard grape with sea food at a beachfront restaurant in Saint Jean de Luz in south west France. The taste of the wine is magnificent but the experience is not transportable!

WINE

consultants with regional experience. The task sounds simple: to source wine that can be supplied in sufficient quantities to service their lists. However there are factors to consider: the cabin atmosphere is about 40% drier than normal and this changes the way your aroma and taste receptors react. Bitterness and tart/acid flavours are amplified so wines with too much wood or extraction, are easily eliminated. So are those that have prominent acid or sourness. So good, so far. But it’s a wine’s ability to travel that makes the difference. There is no rest period for wines that fly, for the rigours of take-off alone face them before they are served every time.

This has important implications in selecting wines to be offered locally, particularly if you are looking for good value red and white wine. Chardonnay from Australia Argentina and Chile seem to travel well, as dose Cabernet Sauvignon from those countries. Blessed with Southern Hemisphere sunlight, I suspect. Ships at sea are said to be good for wine but what about the modern age of the jet travel? Every year a band of wine tasters (of which I am one) is faced with the task of recommending wines to be served in-flight. As air travel is a very competitive business, in-flight service has become one of the major reasons to choose an airline. Enjoying a glass of wine while travelling; has become quite the thing to do. I can’t speak for all the regional airlines but I know the effort put in by Singapore Airlines and Cathay Pacific to select the best wine is extensive. Both airlines moved more than a decade ago to appoint independent wine

Both Cathay Pacific and Singapore Airlines test this factor in slightly different ways and maybe the only airlines in the region to do it. In Cathay’s case the wines are reduced to those that have the broader characters that are needed then flown to Hong Kong for final selection. (These tastings are masked, by the way, so the taster cannot identify who made the wine). Having been through this process many times, I can assure you the effort is worth it. Often wines that are clearly the best on the ground come near to last after a trip though the air. I suspect the vibration of take-off and the continuing micro-vibration is the major factor as the wines that fail show fatigue as if they have been recently bottled. This is no slight on their quality they will recover they just can’t “fly”. If you don’t fly often, you can still do a test-drive – literally. If you taste a wine in Jakarta and then pop it in the boot of the car drive to Yogya or even down to Bali and taste it again. You will notice it has changed. That’s Vibration! Roy Moorfield is a wine consultant based in Melbourne. For many years he has been a wine adviser to Cathay Pacific Airways. He is wine director to Chinkara Wines.

THE GRAND HYATT CHEFS

GATOT RAJASA Chef de Cuisine, Grand Café Gatot is from Palembang and his specialty at Grand Café is Indonesian food. A difficult task considering the enormously varied palate of his guests, many of them Westerners who are not used to spicy food, especially the hot spicy food of his native Sumatra. “So my kitchen has become a laboratory,” says Gatot. “I regard Indonesian food as an important world cuisine and part of our heritage, so I am trying to keep it authentic and give people a variety. Occasionally I have to adapt it slightly for a more general taste but I still try to keep an honest Indonesian style.” Gatot graduated from the National Hotel Institute in Bandung and worked in several five-star hotels before joining the Grand Hyatt. “We adapt with ingredients also sometimes. For example, I am using Wagyu beef in our rendang, which is delicious; or I might try with good salmon for the gulai.” “Another signature dish is the sop buntut – and we have created a version here I think everybody will love,” he says. “The best recipes are from the home; handed down by word of mouth through the generations – and taste, of course. Indonesian women have a fabulous palate for food, you know?

The fine food at the Grand Hyatt Jakarta is in the capable hands of enthusiastic and talented professionals. Guests can choose from a variety of cuisines, chiefly from their signature restaurant C’s, Grand Café, Lamoda in adjoining Plaza Indonesia and their Japanese restaurant Sumire.

GRAND HYATT JAKARTA

“Right now, I am getting together a collection of dishes, rationalizing the recipes and they will find their way onto the new menu – dishes from all over the archipelago,” he says. “We have, of course, nasi goreng, rawon, nasi goreng kambing and soto ayam with rice noodles from Semarang. And occasionally, people ask for their favourite dish – maybe soto Bangkong – they just have to let us know and we will happily make it for them.” Recomended dish: Wagyu beef rendang.

THE GRAND HYATT CHEFS

ROLANDO MANESCO Executive Sous Chef, C’s Rolando is a Milanese and trained at the famous Vespucci Hotel School in Milan. He still remains fiercely loyal to the traditions of his home town. “Capital of fashion, business – and food, Milan is modern but we are proud to keep our traditions. A very warm place,” he enthuses. Here at C’s, we have a combination of western and Chinese food but we have a lot of Italian guests and I get many requests for pasta or risotto. But I am happy to say there are little bits and pieces o f Italy here: for example, the dip for the bread is a wonderful mixture of tomato, charred eggplant, garlic and olive oil. “Our most asked-for dishes are the mixed meat and seafood grill, so depending on the season and availability, you could have, say lobster or salmon with lamb chops, tenderloin and perhaps a good sausage.” “We import the best meats from Australia, the U.S. and Europe. Our seafood is both local and imported. Things such as Dungeness crab - and pomfret (bawal in Indonesian) which is my favourite but it is often difficult to get.” “Indonesia is a far cry from Italy but many Indonesians travel now and they love Italian food – probably with a little extra chili,” he laughs. “Most of our customers, though, like modern simplicity so I try to get the best ingredients and not spoil the natural flavour and texture.” “Our Chinese food comes from everywhere, Szechuan, Shanghai, Canton and we have Peking Duck, of course.” “Many of our clients like to mix and match sometimes,” says. For example a Chinese soup with a grill.” Most popular dish: the rare Australian lamb chop with a (non-cream) carrot sauce.

THE GRAND HYATT CHEFS

LUKMAN HAKIM Chef de Cuisine, Sumire Many people mistake Lukman for a Japanese. He is actually from Jakarta but almost thinks like a Japanese, especially when it comes to food. He has worked in sundry Japanese restaurants since graduating from the International Hotel School in Jakarta. “I learned everything there was to know about Japanese food – the ingredients, the different styles and the technique.” he says. He finally joined the Grand Hyatt in its opening year in 1991, as demichef at Sumire, which in those days had a Japanese chef. Lukman travelled to Japan to study further and became familiar with the language and the people. One of his main achievements during this time was to learn about kaiseki, the traditional set menu of six or seven small dishes. “I love the simple style of Japanese food – and I especially love that everything is fresh,” he says. “Many of our ingredients are imported directly from Japan, including the famous Kobe beef.” “For lunch at Sumire, we have a large business clientele and they like simple food – sometimes they have to eat quickly, so they might sit at the sushi bar or our bento selection is very popular and so are the grilled dishes.” “People who have a little more time love the tempura, the teriyaki selection and many opt for teppanyaki.” “Especially good at the moment is the Gindara with mixed mushrooms. In the evenings, more families come and they can relax more and take more time.” For those who crave things a little more spicy, Lukman has created a special (hot) sambal (it is simply called Sambal Lukman): it contains mixed chili, Japanese vinegar, garlic, salt and some Japanese spices.” Most popular dish: whole grilled lobster.

GRAND HYATT JAKARTA XX

THE GRAND HYATT CHEFS

WORO PRABANDARI Pastry Chef Woro has worked with the Grand Hyatt Jakarta for some 18 years. She trained at the Trisakti Tourism Academy and she is the holder of many awards for her work in desserts, including a gold medal at Singapore’s prestigious Salon Culinaire. Like many professional chefs, her passion for food began in her own mother’s kitchen where she loved to help, especially in making cakes. It was a big step from traditional Indonesian sweets to western-style desserts, breads and pastries. “But it helped that there are definite recipes for Western food: 1 kilo chocolate, ½ kilo cream and so on and you know you will have a good chocolate mousse,” she smiles. She loves to use seasonal fruit and she imports these from Europe and Australia; she especially loves to use berries which are very versatile. “I also love the combination of chocolate and fruit,” she says. “It is a rather universal taste and it is very popular with our guests.” “Our signature cakes are the Opera Cake and the rich chocolate cake, especially in LaModa,” she adds. “People love these and we also make several cheesecakes which are also much sought-after, especially the New York and the tiramisu.” “We also make all our own ice creams here at the Grand Hyatt; they are very light and we have about 70 flavours, depending on the season.” “In our restaurants, co-ordination with the other chefs is vital – so we get together at C’s or the Grand Café to prepare menus. So, for example, if the main course is beef or salmon, my dessert will complement these – usually with fruit and usually very light.” Most popular dish: the chocolate case filled with chocolate mousse, truffles, and raspberries – served with rich raspberry ice cream.

GALLERY

H+ LOVES…LOVE Picture yourself here on the deck of The Intercontinental Hotel Hong Kong with one of the world’s best views. ICHK has launched three sets of romance packages for the well-heeled - lovers, honeymooners or engages. So why not sweep that special someone off his or her feet with a romantic experience at InterContinental Hong Kong? A US$70 million renovation included two new terrace suites and a series of patio rooms with teak decks and glass walls. The “Romance with Style” Terrace Suite Experience includes a special outdoor bedroom set-up so you can sleep under the stars.

For gentlemen planning on popping the question, the hotel’s “Proposals with Style – by Land, Sea or Sky” includes a ‘Proposal Consultant’ to assist in planning the special moment and a customized “Will You Marry Me?” banner – for a special cruise-by or fly-by the private terrace suite at the designated time. Lots of extras, including roundtrip Phantom VI Rolls Royce or Bentley chauffeured limousine transfers to and from the hotel - naturally!

ALL THE RAJ The Imperial Palace Hotel, part of an exclusive new 240-acre estate in the heart of Mumbai, has joined WORLDHOTELS as a member of the Deluxe Collection. The 417-room hotel is part of Royal Palms Estate, incorporating the Royal Palms Golf & Country Club, in the city’s only green belt. The Imperial Palace is set in what they have called “a picturesque ‘zero pollution zone’ valley bordering a lake, one of three hotels, including the Park Plaza, in the development. The eco-resort also incorporates over two thousand designer homes and luxury serviced apartments, a shopping village, IT Park and offices, convention centre and entertainment centre – plus a bird aviary and Roman-style ‘Tivoli Gardens’. The master plan for the development was conceived by Wimberly, Allison, Tong & Coo, who created the fabled ‘Lost Palace’ at Sun City, South Africa. www.worldhotels.com

SURE BEATS A SOGGY SANDWICH Prestigious caviar and smoked salmon specialist Caviar House & Prunier will open its first Seafood Bar in Asia at Hong Kong International Airport. Signature dishes range from the ‘Tsarina’ - caviar served with smoked salmon and toasted blinis – to classic Balik smoked salmon, seafood platters and salads, prawn cocktails, lobster, local sushi and sashimi specialties, and caviar ‘shots’ with vodka or champagne. All this along with duck foie gras and traditional Spanish ham. The latest of 40 outlets worldwide (20 of them in airports) Caviar House & Prunier Seafood Bar is airside in the Departures area of Terminal 1. www.caviarhouse-prunier.com

GALLERY

The decision by the owner of the watering hole where the rich and famous have been going for half a century is in answer to the falling value of the greenback, in turn causing concern with European tourism operators whose American custom is dropping severely. A sign posted on its door reads: “Harry’s Bar of Venice, in an effort to make the American victims of sub-prime loans happier, has decided to give them a special 20 per cent discount on all items off the menu during the short term of their recovery.” Harry’s Bar was founded in 1931 by Giuseppe Cipriani, funnily enough with money given to him by an American called Henry Pickering to pay off a loan. He named the bar and his first son Arrigo (Italian for Harry) -- the current owner -- in Pickering’s honour.

HARRY – BAR NONE See, they can continue with costly wars and criminal lending practices. Someone is coming to the rescue – so at least you can get a bow of pasta for less than your mortgage repayment. Harry’s Bar in Venice is offering a discount to “poor” Americans suffering from the weak dollar and subprime blues.

Now a sprightly 76, Arrigo Cipriani (who often saw Hemingway come into the bar when he was a kid), still heads the family company which owns luxury restaurants and food shops in New York, Venice, Hong Kong, London and Sardinia, says even well-heeled clients can be “thrifty.” “You would be surprised how people like to have a discount on their bill whether they are rich or poor,” he said, adding that a full meal with wine at his original Venice restaurant could set you back more than €200” (almost Rp. 3 million). Unfortunately, the discount applies to food only. So your famous Bellini could cost you more than your bucatini.

PEACH OF A COCKTAIL Everyone who has been to Venice speaks fondly of their time at Harry’s Bar and, of course, it is de rigueur to try their signature drink the Bellini. In Jakarta, friends were arguing about what actually goes into a Bellini so we decided to go straight to the source and find out the truth, from Harry Cipriani himself. He recalls that the drink was created back in 1943, named in honor of the painter Geovani Bellini whom Giuseppe Cipriani admired so much. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow. Here is the original version: 2/3 cup white peach puree (use yellow peaches if white not available) 1 teaspoon raspberry puree 1 bottle chilled Italian sparkling wine such as Prosecco or Asti Spumante Brut Place 1 1/2 tablespoons puree In the bottom of each glass and add 2-3 drops of the raspberry puree. Add sparkling wine and serve. White peaches are a bit thin on the ground in Asia, so it might be interesting to try a version with mango puree instead. Somebody else has come up with a quick version that gets around the supply of fresh fruit: 1 part Peach Schnapps 3 parts sparkling wine Simply combine and serve. (You might also try adding a dash of raspberry puree which can easily be made from frozen fruit. Salute!

GALLERY

LAWRY’S STAKES CLAIM IN CHINA Legendary Lawry’s The Prime Rib, the traditional American steak house, famous since 1938 for its tableside carvery service of classic prime ribs of beef, has opened its first art deco branch in mainland China. (Others in Asia are in Singapore, Tokyo, Taipei and Hong Kong). It is in Shanghai’s Xintiandi entertainment district and is the brand’s fifth restaurant in Asia, and the ninth in the world. So, the Shanghainese can now enjoy what Lawry’s bills as “the finest, certified, aged, corn-fed prime ribs of beef hand-carved tableside from the trademark silver carts. Not to mention a side salad with vintage sherry dressing from the famous spinning salad bowl, tossed on a bed of ice. And, of course, mashed potatoes, creamed corn, creamed spinach, buttered peas, Yorkshire pudding and horseradish. www.lawrysonline.com

TRAVEL

FIVE STAR SEMARANG It is not often a room becomes an instant icon in a city, a place that has become a centre of social activity, a most agreeable place to be and with a view that takes in a panorama from volcanic mountains to the sea. Such is the Skyline Lounge at the Gumaya Tower Hotel, the first real five-star property in Semarang.

TRAVEL

The Skyline Lounge actually takes up the two entire top floors of the hotel; the lower level actually doubles as a lounge for Tower Club guests. But on the top level, the walls are tinted glass so you can see the whole city of Semarang as you have a cocktail or take a meal around the spacious lounging and dining areas. There is also an outdoor terrace which is perfect for relaxing when the evenings become cooler. The Gumaya Tower Hotel is the tallest building in Semarang – at some 14 floors – and it sits right in the heart of the bustling central business district. You enter into a triplestorey atrium lobby, airy and modern and cool – it is a foretaste of the rest of the hotel – grand, comfortable and spacious. It is on this level, you will also find The Cascade, the all-day dining restaurant with its Mediterranean food (complete with real pizza oven) as well as a full menu of Indonesian specialties. It is from here also, that you take an escalator to the large ballroom, already the most popular venue in Semarang for weddings and large conferences. ROOMS There are 258 guest rooms and suites. The design is modern and understated and features subtle hues of natural color enhanced with black marble and accents of luxurious walnut. The beds are 200x200, super-comfortable and dressed with plush 100% cotton linen, down duvet and pillows.

Of course there is a full-service spa, a gym and a very attractive pool for relaxing when you have finished doing business for the day. If you want something different for dinner, the elegantly modern Noble Court is on the mezzanine level and serves superb Chinese food, either from the main restaurant or in one of the three private dining rooms. MICE Gumaya Tower Hotel provides over 1,800 square meters of meeting and function facilities that comprise five versatile meeting rooms suitable for every type of events. The meeting rooms range from an impressive Grand Ballroom with its own dedicated pre-function area, three Polaris Meeting Rooms that can be utilized as one large one.

Each is fully equipped with a functional work station with an ergonomic executive chair, high-speed Internet access and international power outlet.

The fully equipped Concept Boardroom holds 12 people, also with its own dedicated pre-function area and bathroom.

The bathrooms are cleverly designed to make maximum use of space, also in modern minimalist design.

The meeting and function rooms are equipped with the latest technology along with the complete flexibility required to accommodate virtually any type of meeting, conference or social event.

They are very proud of the Presidential Suite on the top floor (240sqm) and gained through a marble and wood entry hall. It has a spacious living room, two bedrooms and a dining room with kitchen and bar that can double as a meeting room. And they are even more proud that it has already been graced by a presidential visit.

The meeting and function rooms are equipped with the latest technology along with the complete flexibility required to accommodate virtually any type of meeting, conference or social event.

TRAVEL

SEMARANG

LAWANG SEWU

Semarang (the Dutch called it Outstadt) is a harbour city that sits on a plain beneath half a dozen volcanic mountains. It has pleasant residential areas and an ever-growing business district. In fact, Semarang is a business city – sitting between the furniture centre of Jepara and the textile centre of Pekalongan.

This is the old Dutch colonial railway office – but much grander than it sounds. It is also known as the House of 1000 Doors and, the locals say, as many ghosts. But if superstition could be overcome, this would, without a doubt and with little effort, a great palace hotel – right in the main square of town, opposite the governor’s mansion and the military museum.

It is one of the most historically significant places in Indonesia, ever since the 7th century when the Buddhist kingdom of MARINA Jepara emerged, under the rule of Queen Shima in 674. This is the chic new area of Semarang, down by the The first Islamic kingdom in Java saw its beginnings in 1511 breakwater. It has shopping and you could lunch or dine on in Demak, not far from Semarang. Here you can find one of freshly-caught seafood at the huge Kampung Laut. the country’s greatest Islamic structures, the Grand Mosque of Demak, which displays a curious combination of Islamic Other attractions include Puri Maerakaco, a giant theme park and Hindu architectural influences and is still revered and similar to Taman Mini, which showcases the 35 regencies of worshipped in by Javanese pilgrims who regularly visit the Java. Nearby is the water park of Taman Rekreasi Marina. Near the airport is the Ronggowarsito Museum of culture area. and history. The colonization by the Dutch lasted for about 350 years – to 1942 when the Japanese occupation forces landed in www.gumayatowerhotel.com Indonesia and were not ousted for three and a half years. TOURISM For today’s tourist, though, Semarang has some real eyeopeners. KOTA LAMA This is the old city and one of the most charming in Indonesia. Of course, it is screaming to be restored and then it would really be a great tourist attraction. Of particular interest is the architecture of the old houses and churches. It even has a man-made lake. SAM PO KONG A magnificent Chinese temple that is currently being expanded, it is dedicated to the Chinese Muslim navigator, the great Cheng Ho whose fleet arrived in Semarang in 1406. The buildings are fantastic and you can even have your fortune told.

GALLERY

CHATEAU HONKERS? Jakarta take note, wine is big business.Hong Kong has announced it will drop all tariffs on imported wine. Hong Kong Economic and Trade Office director Lorna Wong predicted a dramatic growth in the Asian wine trade where currently almost $7billion is spent each year on wine in Asia and this does not even include Japan. Ms Wong said this figure is expected to double by 2012 and quadruple in only a decade. She believes the decision to remove tariffs will have substantial benefits and that Hong Kong will become the wine storage, trading and distribution centre for all of Asia.

NO DROUGHT OF IDEAS A new resort the owners say is “drought-proof” has opened in Australia’s southern state of Victoria. The $250 million Novotel Forest Resort is situated in the heart of the spa country, 80 minutes’ drive from Melbourne and 20 minutes’ from Daylesford, nestled within the tranquil beauty of the Creswick State Forest. With a long-term focus on environmental sustainability, the developers have drought-proofed the property by constructing Australia’s first privately owned water treatment plant. The $4million innovative system treats and recycles all of the resort’s grey and black water for use in the complex, for irrigation on the golf course and surrounding landscape gardens. The resort has created several lagoons, providing a haven for native wildlife and birds, and developed stringent guidelines to protect and replant native vegetation.

Future plans include a worm farm to deal with food waste, a fishing village and an indigenous walking trail highlighting Creswick’s Aboriginal history, flora and fauna. www.novotel.forestresort.com.au

EMIRATES LOUNGE

Nothing better than an airline lounge to relax while you are waiting for your flight – away from plastic, fast (and expensive) airport food and unruly children. If you are flying Emirates out of Brisbane, you will be pleased to know the airline is cutting out the middle man with its new luxury lounge. Passengers can board the plane directly from the lounge and this will include people sitting on the top deck of an A380. The new Emirates lounge can seat 106 in the lounge area, 56 in the dining section and 10 in the business centre It also boasts flat screen TV, massage chairs, leather sofas and full bathroom and shower facilities.

Emirates is also introducing their latest technology aboard Brisbane-bound 777-300ER as well as horizontal business class seats. First class private suites will be in service by July.

www.emirates.com

CHEF

Hussein Nasser Sleiman

CHEF

Hussein Nasser Sleiman is from Lebanon – which is fair in the middle of the Middle East. He takes his native food very seriously and becomes very annoyed if people call Moroccan food Middle Eastern...

Sleiman the Chef de Cuisine at Al Nafoura, the Lebanese (and now some more far-reaching) restaurant at Le Meridien Hotel in Jakarta. “The food of the Middle East comes from Lebanon, Syria, Palestine, Jordan – and Egypt at a pinch,” says Sleiman firmly. “It is different to the food of North Africa and the food of the Persian Gulf is different again,” he adds. “At Al Nafoura (the fountain in Arabic), the menu used to be totally and authentically Lebanese. These days we have adjusted it a little to suit the Indonesian palate and I have also introduced some elements from Egypt, Tunisia and, indeed, Morocco.” Sleiman was born in the ancient city of Tyre but he went to college in Beirut and worked in hotels there, before moving to the Gulf, notably a four-year stint in Dubai and then to Cairo and the resort area of Sharm al Sheikh. “Now I am happy to be in Indonesia – I think we Lebanese have a lot in common with people here,” says Sleiman. For a start, we both love food – and in the three years since we arrived, I have become very fond of the local cuisine; strangely my favourites are the everyday dishes, most especially sop buntut, gado gado and nasi goreng.”

CHEF “I am also enjoying Jakarta and Le Meridien. We have a lot of VIP parties in Al Nafoura and all the ambassadors come here, especially those from the Gulf, North Africa and the Middle Eastern food,” he says. “And a lot of our in-house guests come around cocktail hour for a drink with mezze.” “We are lucky in that the huge repertoire that makes up Middle Eastern food also contains lots of vegetables so we get many vegetarians who eat here. Having said that, by far the most popular dish on the menu is the haruf ouzi which is Australian lamb shank that is boiled and then marinated with saffron, yoghurt and cumin before being roasted,” he enthuses. “We find that you can almost anything you need for Middle Eastern cooking in Jakarta,” says Sleiman. “Although it is easier to import our spices directly from Lebanon. But you will find several groceries in Jakarta now specializing in Arabian food.” LIFE “My favourite food, of course, will always be Lebanese. But I also love Italian cuisine. I also cook it quite often at home. My favourite is spaghetti which I serve with Lebanese tarator sauce. When we feel the need for something a little spicier, I make Arrabiata.” “If you ask me what I miss, living here in Jakarta, I would have to say January and February in Beirut. Nowhere else in the world can you surf and ski on the same day. Beirut sits on the Mediterranean but also at the foot of the mountains. And you can actually see the city and the sea from up there. It is also a country that has four seasons,” he says. “If we eat out, I will take my wife and son to the Marriott for the Sunday buffet. There is also a little restaurant in Plaza Indonesia called The Red Tomato – they make the best pizza in town; the real thing with a wafer thin crust. Otherwise, for home-style Italian we go to Trattoria in Kuningan.” “We try to get out of town as often as possible and we love the mountains around Bandung. It is cooler, there is lots to do and the food is great. And of course we love Bali. There is nothing nicer than sitting at a cafe on the beach at Kuta and watching the sunset.” “For anyone going to Lebanon, I have a couple of great places they should try. Adiwan in Beirut for the best BBQ in the world: the meat is all fresh; they marinate it for you in your favourite spices and then cook it for you on the spot.”

“For fish you have to drive the 45 minutes to my home town of Tyre, to a place called Salinas – it is fantastic. Simple salads and fish that comes directly from the boat to the kitchen. And you can ask for it cooked any way you like. Many people like raw beef, so for the best, you have to go to Al Wajh in Farayah.” “I still miss not being able to promenade in the French say. We always walk along Al Hamra in Beirut – this avenue is full of restaurants and all the big hotels. Very buzzy these days. And the area around the port is now full again with outdoor cafes.” “But for the moment we are very content in Jakarta. It is a great and lively city. Although we do like to get up to Puncak for fresh air and to walk around the hills. And then, when you live in Indonesia, all roads eventually lead to Bali.” “Hummus is great at any time of the day. Perfect snack with pita bread or vegetables. Baklava is a sweet treat that everybody loves. I have also included a recipe for Tarator sauce, which we use on meats and also on pita sandwiches. It is actually a universal sauce and can be used on veggies, seafood, beef, chicken and lamb – or pasta. The Arrabiata sauce is a spicy version when you need a dash of chilli on your penne.” www.lemeridien.com

CHEF

SAUCE ARRABITA

HUMMUS Ingredients: 1kg Chick Peas 50g Sesame paste 5g lemon juice 1g garlic, peeled Salt 10ml Virgin Oil Olive Virgin Method: Boil chick peas around 3 hours. Remove from water and put in blender with garlic and salt until soft. Add sesame paste with an ice cube and blend. Add lemon juice and arrange on a plate; garnish with olive oil, paprika powder and fresh mint.

Ingredient: 1/4 cup fresh parsley 1/4 cup olive oil 4 crushed garlic cloves 4 onions, coarsely chopped 5 1/2 oz. can tomato paste 2 tsp. dried basil 1 tsp. oregano 1/4 tsp salt 1/4 tsp. freshly ground pepper 1/2 tsp. chilli flakes (more to taste) 2 - 28 oz cans whole tomatoes w/ sauce Method: Chop fresh parsley. Stir into olive oil over medium heat with the crushed garlic for 5 minutes. Stir in chopped onions and cook about 10 minutes. Add tomato paste, basil, oregano, salt, pepper and chilli flakes. Stir for two minutes. Add tomatoes and juice and break them up with a fork. Simmer, uncovered and stirring often over medium low heat for 45 minutes. Add to cooked pasta.

TARATOR SAUCE BAKLAVA Ingredients: 1 cup tahini 3/4 cup lemon juice 2 tbspns water 2 cloves garlic, crushed 1/2 teaspoon salt 1/2 teaspoon parsley, finely chopped Dash of cumin: In a food processor, combine tahini, garlic, lemon juice, salt, and cumin together. Add water as you are mixing. Remove from processor and into a small bowl; stir in parsley. Serve immediately, or store in refrigerator for up to a week in an airtight container.

Ingredients: 2 pcs Filo Pastry 60g raw cashews 1ml Rosewater 10g white sugar 4g butter 2 lemons 1g fresh mint 5ml strawberry puree 4ml honey Method: Butter the filo pastry leaves and place nuts on top. Roll it and butter some more. Roast for 30 minutes and serve with sugar syrup, honey, strawberry puree and mint.

SINGAPORE

OLD ASIA STYLE There is no doubt that some of the most beautiful hotels in the world bear the name InterContinental. The InterContinental Singapore is no exception â&#x20AC;&#x201C; and it is fortunate to have the extra attraction of combining a wonderful piece of the history of the island state with state-of-the-art modern hospitality. Opened in 1995, the hotel is located within a group of 1920s shop houses and the preservation of these was actually part of the conditions laid down by the Singaporean government before the development could proceed. So, the combination of the existing buildings with a brand new tower has resulted in the creation of a distinctive landmark property in the heart of the historic Bugis district. In addition, a great deal of attention was given to keeping the lobby and public areas in the same architectural style that echoes the historic style of the existing buildings while still having the feel of a modern hotel. While the tower provides beautifully decorated modern accommodation, you should not visit the InterContinental Singapore without staying in one of their Shophouse Rooms which occupy the second and third floors. These elegant rooms bring

SINGAPORE together Peranakan and Colonial décor; hand painted lampshades, oriental rugs thrown over polished wooden floors and other touches that take you back to the past. Meantime, iPod docking stations, high speed internet and flat screen TV keep you up to date with the present. During the 1920’s the Shophouses of Malay and Malabar Streets were teaming with Peranakan merchants. Today they are home to a vast array of new shops and restaurants in a Singapore first: a fully air-conditioned street. The balconies from the Shophouse Rooms open over this street and you can watch the world go by as you sip your morning coffee. While the hotel is a feast for the eyes, it also offers some great options for some real feasting. The award-winning Olive Tree Restaurant is for all-day dining with à la carte menus and an extensive array of international cuisines on its buffet selection. It is the perfect setting for business lunches or intimate dinners. Man Fu Yuan serves innovative Cantonese cuisine and delicate dim sum while KÕ serves a wonderful selection of fresh sashimi and sushi, delectable nanbuyaki and tantalising kaiseki sets, all expertly prepared with the freshest ingredients and crafted to perfection in a harmonious balance of colour, texture, shape and size. Of course no visit to the InterContinental Singapore would be complete without sitting down in the Lounge towards late afternoon. It is here you can indulge one of the hotel’s most famous attractions: its gloriously authentic afternoon tea. www.singapore.intercontinental.com

TRAVEL

Country England

Raises The Bar The country that gave us comfy b&bs and cosy country pubs still has them in spades. But now, with a little planning and imagination, you can enjoy England like never before - in great style and where the food and wine has never been so good. Tricia Welsh went travelling.

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A couple of hours northwest of London is the charming former wool and market town of Tetbury. The main street is lined with antique shops, country homewares and quality produce stores – like the House of Cheese, incidentally “by appointment” to the Prince of Wales whose country estate, Highgrove, is on the edge of town. We lunch at The Priory Inn, a gastropub serving simple yet outstanding fare, while the menu might still include the usual suspects -- ploughman’s lunch, steak sandwich, smoked chicken salad, beef burger and toasted cheese sandwiches. But, take a closer look. The owners have a commitment to buying seasonal produce from local farms and suppliers and measure produce in ‘food miles.’ Hence, pork on the menu comes from the nearby Naughton family’s West End Farm, guinea fowl from Great Farm at Fairford in the Cotswolds and free-range duck and chicken from Madgett’s Farm overlooking the River Wye in the Forest of Dean. And while savouring this excellent fare, we sip on a crisp Cloud Nine Arkadian Schonburger from the delightfully named Bow in the Cloud, Noah’s Ark winery in Malmsbury and sample their medal-winning Cloud Nine bubbly.

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stay in Bibury Court, an18-roomed manor house built in 1633. Head chef Antony Ely sources seasonal produce from local suppliers and farms to create such dishes as Broadfield Farm Angus beef with foie gras haché, onion purée and deep-fried egg – a novel approach to a hamburger with onions and an egg on top. Then there is crisp roast Bibury trout, Whelford crayfish and watercress lasagna or rump of Cotswold lamb with roast Provençal vegetables. The food is exceptional and proves to be a highlight of the trip. Lastly we head for Ludlow, in South Shropshire, famous for its lively farmers’ market, held regularly for more than 900 years. It’s cheek-by-jowl today with Saturday market-goers. Then, each September, it holds its own food and drink festival. It also boasts, incidentally, three Michelin-starred restaurants, the highest concentration of such stellar kitchens outside London. Pub meals were never like this! We drive on to Calcot Manor, a former English farmhouse and winner of the prestigious Hotel of the Year award. Diners here also appreciate the commitment to using locally produced organic meat and vegetables. There might be seared diver-caught scallops, braised neck of Highgrove Estate lamb, twice-cooked crispy pork belly with langoustine, hot English strawberry soufflé and British farmhouse cheeses. At 12th century Berkeley Castle, we meet Robert Rees – the man they call the ‘Cotswolds Chef’ who has been championing regional food for years - first through his former Michelin-star restaurant, The Country Elephant in Painswick, and now through his television series and books. He has set up a picnic lunch on the castle ramparts, all made from local produce such as organic carrots and salads from Prince Charles’ Duchy Home Farm, Chesterton Farm Old Spot Pork kebabs, Mrs. Smart’s Double Gloucester Cheese and Day’s Cottage apple juice. In the village of Bibury, described by 19th-century artist and poet William Morris as “the prettiest village in England,” we

So while many of England’s country culinary highlights are literally centuries old, it really is a case of: the older they get the more appealing they have become. www.visitbritain.com.au

WINNERS

BEST RESTAURANTS IN THE WORLD H+ knows you love a list. Especially when it is the best of the best. So here is the most recent: San Pellegrino’s top 50 restaurants around the globe. Topping the list (compiled by a poll of “worldwide experts” – some 700 chefs, restaurateurs, food writers, and restaurant critics) is Ferran Adria’s El Bulli in Spain – for the third year in a row. 14. L’Atelier de Joël Robuchon, France 15. Le Louis XV, France 16. St John, UK 17. Jean Georges, USA 18. Alain Ducasse au Plaza Athénée, France 19. Hakkasan, UK

The San Pellegrino World»s 50 Bestt Restaurants 1.

El Bulli, Spain—World’s Best Restaurant and best in Europe

The Fat Duck, UK

Pierre Gagnaire, France

Mugaritz, Spain—Chefs Choice

The French Laundry USA—Best Restaurant in Americas

Per Se, USA

Bras, France

Arzak, Spain

Tetsuya’s Australia, Best Restaurant in Australasia

10. Noma, Denmark 11. L’Astrance, France 12. Gambero Rosso, Italy 13

Restaurant Gordon Ramsay, UK

Tetsuya

WINNERS

20.

Le Bernardin, USA

43.

Ristorante Cracco, Italy

21.

Alinea, USA

44.

Asador Etxebarri Spain—new entry

22.

Le Gavroche, UK

45.

Les Ambassadeurs, France

23.

Dal Pescatore, Italy

46.

L’Arpege, France

24.

Le Cinq, France

47.

Tantris, Germany

25.

Troisgros France

48.

Oaxen Skärgärdskrog, Sweden

26.

El Celler de Can Roca, Spain

49.

Rockpool (fish), Austrailia

27.

L’Hotel de Ville—Philippe Rochat Switzerland

50.

Le Quartier Francais, South Africa

28.

Hof Van Cleve, Belgium

29.

Martin Berasategui, Spain

30.

Nobu London, UK

31.

Can Fabes, Spain

32.

Enoteca Pinchiorri, Italy

33.

Le Meurice, France

34.

Vendome Germany — Highest New Entry

35.

Die Schwarzwaldstube, Germany

36.

Le Calandre, Italy

37.

Chez Panisse, USA

38.

Charlie Trotter’s, USA

39.

Chez Dominique, Finland

40.

D.O.M, Brazil

41.

Daniel, USA

42.

Oud Sluis, Netherlands

GALLERY

RELAIS & CHÂTEAUX ASIA/PACIFIC The exclusive collection of some of the world’s finest luxury small hotels and gourmet restaurants has released its first ever dedicated Asia/Pacific directory. It lists the 35 members from the region which have been admitted to this elite collection and marks a significant step in Relais & Châteaux’s aim to expand its presence in Asia. Established in France in 1954, the association of independent restaurants and small hotels now has 475 members in more than 55 countries, of which 23 are now in Asia Pacific and 12 in Japan. Seven new Relais & Châteaux hotels and restaurants joined in Asia last year. They included Phuket Pavilions, The Eugenia, The Rachamankha in Thailand, Japamala Resort on Malayasia’s Tioman Island and Tamarind Springs in Kuala Lumpur, The Heritage Suites in Siem Reap, Cambodia, The Saint-Pierre restaurant in Singapore and Bali Pavilions in Sanur. You might be interested to hear that Relais & Châteaux is still looking for applicants who will “uphold the spirit and soul” of its mission to deliver outstanding guest experiences. www.relaischateaux.com

FEELING DOWN? YOU NEED TRYPTOPHAN H+ loves an exotic scientific name and this is a doozy. Tryptophan is an amino acid converted by the body into the feel-good chemical serotonin which (they say) can actually improve your health and sense of well-being. Low serotonin levels can produce mood disorders, anxiety, cravings and irritable bowel syndrome – and we don’t want ANY of those… The body does not produce serotonin itself so it must come from food and the more you get the better, apparently. And this is no regime that will leave you ravenous: you will find it in lobster, turkey, asparagus, cottage cheese and tofu, pineapple, spinach and bananas, among other things. The British Food and Mood Project (love to work on that one…) also recommends eating chicken, sardines, salmon, fresh tuna, nuts and seeds to boost serotonin levels.

CLICK….AND YOU’RE CHECKED IN A DIY check-in service, using a sort of ATM is the latest thing to lure budget-conscious tourists. This is happening at the Minima Hotel in Adelaide, Australia. The only staff visible at the hotel will be the cleaners. Guests use a touch-screen (similar to the one in the picture) to pay for their room by credit card. You can also pre-pay for breakfast at a nearby café as well as car parking. www.majestichotels.com.au

GALLERY

TROPICANA The Grand Hyatt Bali has taken a little libertad with Cubaâ&#x20AC;&#x2122;s wonderful national tipple. They call it the Asian Fruit Mojito and it is a mixture of light rum blended with fresh tropical fruit by the mixologists at Salsa Bar, perfect for sipping while you look at the view out over the Indian Ocean. www.bali.grand.hyatt.com

GALLERY

white fish roll

NIGHTS OF BUSHIDO Nights – and days are big in this hidden gem. A fine dining Japanese restaurant, it is tucked at the back of the lobby of the Hotel Sahid Jaya on Sudirman. It has actually been there since 1990 and has been a favorite of business people, politicos and the diplomatic set since then. The food is not just Japanese; they call it “authentic traditional and fusion” and people seem to love their special dishes such as white fish and mozzarella rolls, salmon skin rolls and traditional chuka don – a delicious concoction of vegetables, quail egg and seafood.

MAROUSH We will blame it on the computer. Good excuse as any. But in the last issue of H+ we missed out one of the cocktails in our Mixology pages. Pity, because, it is one of the most popular drinks at Maroush, the slick middle eastern bar and eatery at the Crowne Plaza in Jakarta. So, to set things right, here is the right version of the Yala Habibi.

They have several private rooms where you sit with your legs in a pit, chairs and tables in the main dining room and, if you are lunching alone, of course, there is always the teppanyaki counter. And you will always be surprised at some of the famous faces you will see there… Telp: 021.5700723, ext.1834

Yala Habibi 1 shot Finlandia Vodka ½ shot Archer’s Peach liqueur ½ shot Cointreau ½ shot lime juice Add all ingredients over ice in a pilsner glass and top with cranberry juice. Telp: 021.9290 1313

Chuka Don

JALAN INDONESIA The reasoning behind it is that if Chinese and Indian ghettos are so successful around the world, why not an Indonesian one? Sustained by the fact that people love Little India and Chinatown, no matter where they live in the world, some enterprising Indonesian businessman have opened â&#x20AC;&#x153;Indonesia Streetâ&#x20AC;? in the Chinese megacity of Shanghai. It is supported by many private enterprises here as well as both the Chinese and Indonesian governments and is the first of 10 planned for other cities around the country. Like Little India and Chinatown, it will promote food, art, handicrafts, clothing, furniture and home wares. One of the chief advantages is the quality and affordability of Indonesian products and food. Well done and semoga sukses.

JAKARTA

COZMO TOPPER

The new Oakwood Premier Cozmo in Jakarta tops the list in the cityâ&#x20AC;&#x2122;s luxurious apartment market. This is the first Oakwood property in Indonesia and has been designed specifically to suit both business and individual travellers who want lavish design and a prestige address. The new building is located strategically in the central business district that Mega Kuningan has become, and is a combination of serviced apartments and a five star hotel, all with round-theclock service, security, housekeeping services, laundry and dry cleaning, airport limousine pickup and an on-site restaurant with room service. It also has excellent facilities such as an outdoor swimming pool, including a special area for children and Jacuzzi, business services and state-of-the-art fitness centre. Oakwood has blended the luxuriousness of a home-away-from home atmosphere with hotel-style amenities. There are 205 fully furnished apartments, ranging from one bedroom to three bedrooms, as well as an extravagant penthouse with four bedrooms. All

JAKARTA include modern kitchens and separate areas for living room, dining room and bedrooms. Each apartment has two wide-screen LCD television sets, home theater DVD, washer/ dryer, stove/oven, microwave, toaster, rice cooker, coffee maker, large refrigerator and cooking and dining utensils. If one wants to dine outside, the Oakroom Restaurant & Bar has opened on the third floor. It has a comfortable, relaxed and friendly ambiance with a warm contemporary interior featuring earth tones, marbled floor and carpeted lounge area. A perfect setting for dining and entertaining. The menu covers Asian and International cuisines and you can joy these both inside an outside on the terrace. The combination of hotel and apartments also has 16 retail outlets downstairs, very much in keeping with the inner-city style of living. These include a grocery market, chemist, bank, restaurant, cafŽ and several specialty stores. Another luxurious feature of Oakwood Cozmo is the helipad on the roof for quick transport around Jakarta and especially to the airport.

www.oakwood.com

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FOOD

THE BEST BURGER IN BALI Louie Wah is a cheeky man; full of fun and fond of sending the world up and not forgetting to include himself in that world.

That is the simple aim of a new eatery in Seminyak. You’ve seen the ads; you’ve heard about the burgers – only thing missing: the restaurant!

He was born in Shanghai and when things got touchy, his family moved to London. He studied architecture but worked for 22 years in fashion design before he became a full-time painter. He lived for a time in Hong Kong and then in Kuala Lumpur, where he had his first little restaurant, which proved to be a huge success. Wah, as he is universally known, now lives in Ubud with his wife and three-year-old son Zen in a clever Japanese-style house. He has already opened a restaurant down in Monkey Forest Road, simply called Fried Rice. (“I could not get what I wanted to eat anywhere else, so I opened my own,” he laughs.) “The same with my hamburger idea: the restaurant is still just an idea but I have conducted dozens of tastings of the new burgers

FOOD and well-hung.” (Told you he is cheeky). “It is chopped, not minced, then simply grilled and never patted. You know, the minute you pat a pattie, you lose all the juices.” “There will be some grazing dishes. The Baby Wah Wah mini burgers with mustard, mango and tomato. We have a version of Indonesian corn fritters which we serve with a sweet and sour hot sauce. There will be small racks of lamb, marinated and barbecued. There will even be a good old-fashioned prawn cocktail: well our version anyway. The prawns are crumbed and grilled and then served with a curry mango sauce.” “As for drinks: also very simple,” declares Wah. “A good white wine, a good red wine, vodka and Carlsberg beer. No fooling around with lists of expensive vintages that often do not travel well to the tropics. And I think people will be pleasantly surprised by the prices.” “There will be what I call the “Lady Burger” – a little smaller than the one you are used to. I also have ideas for the ‘super burger’ – one made with real Kobe beef. I guess it will cost around Rp.250,000 but you will not taste anything else like it,” he says.

already. People love them and want to know when they will be available commercially,” says Wah. “I say: wait until the copycats exhaust themselves!” “You know in Bali, that every time something is successful, a dozen copies spring up overnight, sometimes next door! People think they can improve on the original or cash in on the idea. Well, not this time…” he chortles heartily.

“People are already sold on the whole idea,” enthuses Wah, whose strong opinions and directions in food are obviously never uncertain. The only uncertain thing is the the restaurant which is still out there in cyberspace. There is no opening date of Wah Wah in Seminyak. But people are keenly watching that space! info@wahwahoo.com

Wah points out that the building is already there; it is currently an art gallery opposite Resor Seminyak in Jalan Oberoi. The discerning will have seen a big trademark ‘W’ on the exterior. But he seems to be in little hurry to convert it to the restaurant he originally meant it to be – and still does. MENU “There are very few secrets about the new menu,” says Wah. “I am using the best Black Angus and Wagyu beef, air-flown

DESIGN

A new designer boutique hotel in Beijing has set new standards for stylish retro-modernity in the Chinese capital. Inspired by the hip 1960’s, Hotel G is “targeting a niche market of design-conscious, sophisticated young professionals, entrepreneurs, celebrities and socialites.” (And who isn’t?) The 110-room hotel is in Gong Ti Xi Lu – neighbouring a host of popular eateries and nightspots. Hotel G Beijing is the first of an exclusive boutique hotel brand launched by Hong Kong-based real estate private equity management firm Gateway Capital – and a model to be rolled out only in selected cities of China and Asia. (They are lately famous for the US$24 million restoration of the famous Hollywood Roosevelt Hotel in Los Angeles to its former glory.) A conversion of an existing building, Hotel G has been created by talented British architect/designer Mark Lintott) who is well known for his daring and innovative interior design projects, notably of leading entertainment venues, in his adopted Taiwan. The sense of theatre starts at the lobby of Hotel G where red sandstone walls and a central column finished in stitched leather are grandly reminiscent of a Bentley or Aston Martin interior. As a backdrop, a glass wall features a dense tangle of gently pulsing fibre-optic lights which frame the elevator doors and transforms the overall atmosphere from day to night. Lintott has created a series of stylish sixties-inspired designs in muted blues and greys highlighted with lacquered colour and abstract traditional Chinese details in the modern furnishings. For dining, ‘25 Degrees’ offers a great American burger, as well as popular Chinese and Asian specialties. ‘Gilt’ has been designed by Morocco-based Imaad Rahmouni, a protégé of world-famous style icon, Philippe Starck. Morio will be independently operated by Japanese master chef Morio Sakayori. Underlining Hotel G’s design focus, celebrated young Chinese fashion designer Han Feng, acclaimed for her spectacular costumes for Madama Butterfly at The Met in New York, has styled the staff uniforms. Web: Hotel G Beijing

GALLERY

VIVA ITALIA! Italian food, somehow, seems to fit well in the tropics. Bold flavours, diverse textures and lots of fresh ingredients you can eat hot or cold. So, it is heartening to note that Tanjung Benoa in Bali now has its first fine Italian restaurant â&#x20AC;&#x201C; Giorgioâ&#x20AC;&#x2122;s. It is located in the Aston Bali, right on the beach, with internationally-trained Effendy running the stylish open kitchen. Giorgio has a rustic look and diners can choose to eat either inside or outside on the spacious terrace. People can also reach it directly through its own entrance on Jalan Pratama. Chef Effendy has already introduced a menu that takes in the many different cooking styles of regional Italy and there is also a wine list to match. Certainly a welcome addition to this area of Southern Bali which is being subtly transformed into one of the places to be while you are there on holiday. www.Aston-International.com

GALLERY

THE FIVE CHEFS There is one five-star hotel in the country that can now truly boast it has authentic Chinese food. How many times have you been disappointed with Chinese food in Indonesia? Especially when hoteliers and restaurateurs boast â&#x20AC;&#x153;our chef is Chinese.â&#x20AC;? Well, yes he probably is Chinese but he comes from Kuala Lumpur or somewhere - and you can always tell the difference in the food.

GALLERY

From left to right: Chen Guilong, Huawei Zheng Who, Han Quanchou, Han Xiong, Zhou Liang

Well, you will never have that problem at the Gumaya Tower Hotel in Semarang. In an extraordinary move, they have imported, not one, but five chefs from Guangdong to produce the food in their Chinese restaurant called Noble Court. Some say this might be luxurious overkill but then the food dispels any idea of worrying about logistics. At the Gumaya, the food in Noble Court (Han Gong or Istana Bangsawan, depending on where you are from), is mostly Cantonese but these boys also add their little bits from Hang Chow, Hokkian, Hunan, Beijing, Szechuan and Hainan.

Sea Cucumber with Fish Maw in Clay Pot

For the record (they speak no English or Bahasa Indonesia â&#x20AC;&#x201C; one of the staff communicates in a mixture of Mandarin and Cantonese), their names are Han Quanchou who specializes in fried and stir-fried dishes, Han Xiong whose specialty is dim sum, Zhou Liang who is the vegetable expert, Huawei Zheng who presides over barbecued and grilled dishes and Chen Guilong who looks after all the steamed specialties. Indonesia is a whole new experience for them. And their food is a great new experience for us. Like all chefs, they donâ&#x20AC;&#x2122;t get much time off but when they do, they like to explore the old Chinese parts of Semarang. Or they might stay at home and have their version of a TV dinner. They were kind enough to share this recipe for an easy prawn dish. DEEP FRIED PRAWNS WITH THAI SAUCE

Beef with Goose Liver Sauce

Coat king prawns with egg and breadcrumbs and deep fry in a large amount of oil. Set them aside. Make the sauce by mixing 1 cup bottle Thai sauce with a little chopped garlic and a good dash of sesame oil. Then keep only a small amount of oil in the wok, add the prawns and the sauce and stir fry together for just a few seconds. Serve with thinly sliced carrot and petterseli leaves.

Deep Fried Prawn with Thai Sauce www.gumayatowerhotel.com

FOOD

BREAD & (BETTER THAN) BUTTER

Butter is a problem in the tropics. It melts before you even have a chance to sip that kopi Toraja and manage to get one eye open. It also poses health concerns. So, what is the solution? According to many people, simple and myriad. Graham Pearce investigates.

Whatever they tell you, butter is heavy on saturated fat. And many people are turned off margarine when they see how it is made it can be made from any of a wide variety of animal or vegetable fats, and is often mixed with skimmed milk, salt, and emulsifiers – plus artificial yellow colouring to make it look like butter. In 1869, France’s Emperor Louis Napoleon III offered a prize to anyone who could make a satisfactory substitute for butter, “suitable for use by the armed forces and the lower classes.” This led to French chemist Hippolyte MègeMouriés inventing a substance he called oleomargarine, now often abbreviated to oleo. Margarine now has been around, especially in the United States, for 150 years or so and it is interesting to note that, at one stage, manufacturers were forced by a strong dairy lobby to colour it pink so it could not be confused with real butter. It really came into its own in WWI when the fighting made dairy products scarce.

FOOD ASIA Butter is a certainly a problem in Indonesia and we won’t even mention the universally lousy bread! Butter is not a local product so most has to be imported, thus increasing costs. Then the problem is that one usually eats it in hotels or restaurants where it rarely comes in its usual form of a kilo or so and then cut into table-sized portions for spreading. Whether for health reasons or convenience, we are forced to use those aluminium sachets. The old Colonel in India or some other Asian outpost would never have stood for it under his marmalade! But if you do want something to spread on bread or toast, there are indeed great alternatives to butter or margarine – things that not only deliver more flavour but are good for your body and your diet. So, the answers?

that comes with a big helping of vitamin E, as well as some B vitamins, potassium and fibre - not to mention a buttery texture and good flavour. Good on toast or as a spread in sandwiches and wraps. Nothing is as fresh and delicious as avocado with balsamic vinegar, extra virgin olive oil and freshly ground pepper and Balinese salt.

GUACAMOLE. One step further and it is sensational. All the ingredients are easy to find here and, of course, it is best if you make your own, fresh.

HUMMUS.

Mostly good polyunsaturated or monounsaturated fat with some protein, B vitamins and fibre. You can buy it in supermarkets and there is a very good Middle Eastern Deli at Pasar Festival in Jakarta (where you can also get excellent tahini). Otherwise, make your own.

PESTO. If you’re making pesto for pasta, make extra to NOTHING. If you have a sandwich with a moist filling, you don’t need butter at all. It is only that one is used to something yellow between the bread and the filling. You might also consider making good fruit breads; they are moist enough.

spread on toast or a piece of sourdough to eat with soup.

JAMS. Make your own, very easy. And just look on the web for simple recipes that include out local tropical fruit, especially pineapple, mango, papaya, any kind you like. La Lucciola in Bali has got it right: coconut toast with guava jelly.

EXTRA VIRGIN OLIVE OIL. Many people prefer it anyway to butter on bread or toast. And you only need a little. And we already know it is great spiced up with a little balsamic vinegar.

MAYONNAISE. This tastes great, especially vegetable fillings, tomatoes and deli meats. Of course, home-made contains eggs and oil and, therefore, fat. However, you could go for a good store-bought low-fat variety.

PEANUT BUTTER. Make your own, also very easy, although there is again the changer of fat and cholesterol.

APPLE BUTTER, PASSIONFRUIT BUTTER. Make them with most fruits. Despite the name, they are not butters and, sugar issues aside, contain all the goodness of the natural products. CHEESE. Still somewhat of a problem in Indonesia

RICOTTA. This is especially non-white breads such as rye. You can eat it just by itself or with other bits and pieces. It is full of calcium and protein and you can get a low-fat variety as well. You can easily make Extra Virgin Olive Oil your own; plenty of recipes on the net.

AVOCADO. High in fat, yes - but ‘good’ monounsaturated fat,

although things are getting better and you can find imported cheeses more and more easily. Put any kind of cheese you like on bread. You do not need butter. Just remember, there is just the odd bit of fat and cholesterol in cheese as well.

BEANS. A spread of mashed beans (usually fava) is a great favourite around the Mediterranean. A simple one: just add garlic, salt, pepper and a little lemon juice to the mashed beans. You will come up with your own variations.

Guacamole

Apple Butter

FOOD

DIPS. Memories of last century’s cocktail parties come flooding back. But we have moved on from ‘cream cheese and chives.’ You can buy good ones commercially or, even better again, invent and make your own. SALSA. This is great on good bread or toast or in pita pockets. Tomato salsa is the most common but they can be made from just about any fruit or vegetable combination.

Chutney

BRUSCHETTA. Can be made in 1000 ways. Just

brush fresh or toasted bread with olive oil and create any combination you like with fresh ingredients, including shaved cheese.

CHUTNEYS. Lime, pineapple, mango, choose your own. All work very well, especially with toast.

A good website has been set up by the American Cancer Project and it not only gives you great ideas but recipes as well, including, I might add, one for a (healthy) chocolate mousse. Worth wandering around as it has many ideas for healthy meals (lots and lots of fibre) and they have a weekly recipe update. Having said all that, every doctor will tell you that all things are fine in moderation. So, from time to time, you can forget the guilt trip and have a large slab of good bread, smothered in pure, beautiful, expensive, salted French butter. All you have to do in Indonesia is find a decent slice of Italian or French bread to spread it on…Nigh on impossible.

RELISHES. Grandma was often right. These have gone out of fashion many times but they always re-appear. Tomato, cauliflower, corn, onion, cucumber – you can home-make them all and they are delicious

SOME DELICIOUS BREAD SPREADS AVOCADO & LEMON DIP (From Jill Dupleix’s excellent book Very Simply Food) Whiz 1 avocado with 1 crushed garlic clove, 2 tbsp parsley, 1 tbsp chives, 2 tbsp lemon juice, 2 tbsp yoghurt, salt and pepper in blender. Serve also with corn chips, grissini, rice crackers or pita.

TOMATO BRUSCHETTA TOPPING 6 ripe plum tomatoes 2 cloves garlic, minced 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, chopped. Salt and freshly ground black pepper to taste Chop tomatoes and mix well with all the other ingredients. MOROCCAN LEMON YOGHURT SAUCE (Also from Jill Dupleix) 2 preserved lemons, 1 cup yoghurt Drain and rinse lemons and discard flesh. Chop skin into tiny dice. Mix with yoghurt & serve. CHOCOLATE BANANA TOPPING (This is a sweet treat and probably better for breakfast but a treat anytime) 2 very ripe bananas 5 T carob powder ¼ t vanilla essence Water or apple juice to thin

Tomato Bruschetta Topping

FOOD Process bananas and carob in blender. Add a little water to achieve right consistency. Flavour with a little vanilla. Alternatively add a tablespoon of coconut. SPICY COCONUT DRESSING (Great if you have been in Asia a while and you want something a little more spicy) 1 clove garlic 2 green onions 1 tbsp turmeric ½ cup raw peanuts 200 ml thick coconut cream

2 large tomatoes, diced 2 tbsp chopped coriander (more to taste) 1 fresh green chilli, chopped ¼ tsp ground cumin Pinch chilli powder or flakes Salt to taste

Mash the avocado flesh with a fork and mix with the lemon Purée garlic, onions, turmeric, peanuts in food processor. juice. Gradually add the remaining ingredients. Season with Add coconut cream and blend until smooth. Store covered sea salt or, better still, Balinese salt. in refrigerator until required. Makes 1½ cups. MICROWAVE STRAWBERRY JAM CHILLI RELISH (Strawberries are plentiful in Indonesia; here is a very easy 1 cup finely sliced green or red chilies way to make a breakfast spread) Malt vinegar 3 T sugar Place 750 g strawberries in bowl with ¼ cup lemon juice. 1 T Worcestershire Sauce Zap on high heat for 6 minutes. For every cup of fruit mixture, add 1 cup caster sugar and stir until dissolved. Cook on high another 15 minutes; cool before serving.

Quick Tomato Salsa

RED PEPPER HUMMUS (From the American Cancer Project) Makes 2 cups 1 15-ounce can garbanzo beans, or 1 1/2 cups of cooked garbanzo beans 1 tablespoon tahini 1/4 cup lemon juice 3 spring onions, chopped 3 cloves chopped garlic 1 tsp ground cumin 1/2 teaspoon black pepper 1/2 cup roasted red peppers

Place chilies in jar and ¾ cover with vinegar. Add sugar and place jar in saucepan of cold water to top of jar. Very slowly If using canned garbanzo beans, drain them, reserving liquid, heat until boiling. Remove jar and stir in Worcestershire. and rinse beans. Place beans, tahini, lemon juice, green Cool, seal. onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth. Add QUICK TOMATO SALSA reserved bean liquid, or if using cooked beans, water or ½ small Spanish onion, very finely chopped vegetable broth, as needed for a smoother consistency. Use ½ small clove garlic, finely chopped also as a dip for vegetables. 1 chilli, seeded and finely chopped 5 ripe tomatoes, peeled, seeded and finely chopped www.cancerproject.org 2 tbsp coriander, chopped Lime juice. Combine ingredients. Season to taste with salt. Stand 10 minutes for flavours to develop. Makes 2 cups. GOOD GUACAMOLE 4 avocados Juice 2 lemons or limes 2 garlic cloves, chopped ½ onion, finely chopped

WHERE ARE THEY NOW

BARRY SCHNIEDER EXECUTIVE CHEF UNIVERSITY OF SOUTHERN CALIFORNIA IN LOS ANGELES The University of Southern California is now 127 years old and is a venerable institution in the sprawling metropolis of Los Angeles, with 10 campuses around the state. Not least, USC is famous for its football team: The Trojans. It is here that Barry Schneider is executive chef – and this entails probably much more than you might think that it might be just perhaps a cafeteria or two. “I manage 11 kitchens, 33 different food concepts, 450 people, 12 Executive Chefs – and we feed 25,000 people every day at school. “And school food has changed a lot since them ‘good ol’ days’,” says Schneider. “Now we have cutting edge culinary techniques and modern presentation styles.” Schneider has been in Southern California since 1999, firstly as director of culinary operations and corporate executive chef for Premier Food Services in San Diego, which operates the culinary operations of the famous Del Mar Racetrack and Fairgrounds to a full services, offpremises company called Carriage Trade Catering. In all there were 28 corporate dining facilities, including such world-class corporate clients such as Qualcomm, Sony, Motorola, Nokia and Pfizer. After college, Schneider attended the Culinary Institute of America at Hyde Park in New York, graduating with honors.

Barry & Elinore Schneider

Before San Diego, Schneider was in a vastly different locale – in Egypt, as EAM for food and beverage at the Movenpick Golf Hotel Sharm. This 5-star resort has 270 rooms, 3

WHERE ARE THEY NOW Presidential villas, golf club and state of the art convention center with seating for 1400. Indonesians still remember Barry Schneider from his days at the Jakarta American Club where he was executive chef and F&B manager in 1997-98. No small task that: he was responsible for 7 restaurants and 2 bars, including a gourmet delicatessen, cake shop and banquet seating for 1000. He was no stranger to Asia, having spent the six years before that as executive sous chef at the JW Marriott Hotel in Hong Kong and its kitchen brigade of 120. It was here he also met his wife Elinore. Before that, he was a key member of the opening team of JW’s California in Tokyo, having been chef de cuisine at the California branch where California-Asian fusion cuisine was developed for all JW restaurants in Marriott Hotels. He has also been a consultant chef to Northwest Airlines, responsible for menu design of their first and business class services. Along the way he has picked up Spanish, Cantonese and some “culinary French.” “Even though we live in L.A. now, my house is still in San Diego where my mom and family live. We still go home every other weekend to visit and hang out with our friends there and family,” he says.

“When I am not working, I get as far away from kitchens as I can: I play my drums. I have played since I was 13 and have a big set in my house. We actually go to a lot of concerts, which is very easy in California. We have tickets to go see Rush and the Police in November. And it is an easy trip to Las Vegas where we just saw Elton John and Bon Jovi.” “In Las Vegas, I love to play Texas Hold’em poker at the casinos. On a very different note, my wife and I practise our martial arts together. We have taken Choy Li Fut Style Kung Fu for the last eight years. We put on our sparring gear every Sunday afternoon and smack each other. It is great for the marriage except she hits me in the face and head and I can’t!” “Tommy Trojan” at USC

San Diego at sunset

GALLERY

The new thing… BizTrav Hong Kong’s ‘urban lifestyle hotel’ The Fleming has introduced an accommodation deal that should catch on quickly around Asia. It is called the ‘BizTrav Package’ and offers special new rates (from HK$1,288) for the retreat in Wan Chai, just near the Hong Kong Convention & Exhibition Centre that include continental breakfast plus an ‘Octopus’ card for HK$100 of public transport, complimentary access to the nearby California Fitness gym, special discount rate for limousine airport transfers, and late checkout till 3pm. Also complimentary is wired or wireless broadband internet, daily newspaper, local phone calls and a welcome drink. The idea just might catch on… www.thefleming.com.hk

DRASTIC PLASTIC

Capital Castle Returning to the elements of Chinese traditional architecture, the Grand Castle Hotel has re-opened in Xi’an, the country’s ancient capital. They have given it an extensive facelift and re-branding which positions it as the most luxurious independent 5-star hotel in the city. Boasting the tallest atrium lobby in the city famed for the World Heritage-listed ‘Terracotta Warriors’, the hotel faces the south gate of the ancient City Wall in the heart of Xi’an and they say it is an ideal base for business, leisure and sightseeing.

The Westin Resort in Bali is pursuing Green Globe certification. The Resort in Nusa Dua is now in the first stage of the Green Globe Program, known as Benchmarking. This involves measuring annual consumption of water, energy, paper and cleaning products as well as the amount of solid waste the Resort produces. But, even better for the wider community, they have launched an anti-plastic-bag drive.

The hotel is both surrounded by major shopping malls and offices, and within walking distance of nearby historic sites and famous scenic spots.

At the launch of their initiative, the Westin gave every guest an eco-friendly shopping bag which made from cotton and reusable. The bag was designed in-house and features the persuasive words ‘reduce, re-use, recycle, recover and renew.’

The decor of the 338 guestrooms including 40 suites is sophisticated yet traditional – with Chinese style furniture and folklore art alongside modern facilities.

Additionally, resources like fuel and electricity are consumed in the production of plastic bags, contributing to global warming.

With a strong connection to Japan from previous operator IHG ANA Hotels Group Japan, the hotel has many Japanese speaking staff.

H+ for one, is totally for anything that eliminates the use of plastic bags… www.starwoodhotels.com.

WELCOME COEN MASSELINK GM, SHANGRI-LA HOTEL AND RESIDENCES JAKARTA Dutch-born Coen Masselink has been appointed as general manager for both Shangri-La Hotel and Residences (next door to the hotel) in Jakarta. The Hotel is designed for business or leisure guests who plan to spend only a short time in Jakarta while The Residences hand provide accommodation for guests who stay for six months or more. Masselink looks forward to growing both businesses as more people recognise Jakarta as one of the world’s international business destinations. Hospitality has always been a career for him, having earned his degree in hotel business at the Hotel School Maastricht. His first job was in London at the tender age of 20. After that his career took him back to Europe and on to Asia, finally joining the Shangri-La Group as resident manager at their Edsa property in Manila and then as GM of their Mactan Resort in Cebu before moving to Jakarta www.shangri-la.com

DIVYA PRAKASH AHUJA, DSM. SHANGRI-LA HOTEL AND RESIDENCES JAKARTA The 34-year old Indian has joined Shangri-La Jakarta to head marketing for both the hotel and the new residences, nationally and globally. Ahuja’s career has already taken him around the world, notably to the Himalayas, where the true Shangri-La legend originated. He was involved the pre-opening of the ShangriLa Hotel in Chiang Mai, a 281-room “city-resort” and was DSM at the Shangri-La in New Delhi. Apart from his work in hotels, Ahuja has also worked with a top international advertising agency as head of strategy. His background though is in hotel management and business administration and the major part of his career has been focused on brand management through market research, training, strategic planning, distribution systems, events, promotions and sales systems. www.shangri-la.com

MIGUEL FEURMANN PROPERTY MANAGER SHANGRI-LA RESIDENCES, JAKARTA With the unveiling of the Shangri-La Residences in Jakarta, Miguel Feurmann has been named property manager. The luxury two-tower apartment complex stands right next to the Shangri-La Hotel and combines technology and tradition to create a safe and comfortable living environment. Feurmann is a graduate of the British Columbia Institute of Technology’s hotel and restaurant diploma program and his first appointment was as duty manager in a five-star diamond hotel in his hometown of Vancouver. He later worked in several hotels and resorts in Singapore and Acapulco in Mexico. Before joining Shangri-La Residences, Feurmann was director of rooms at the hotel next door. www.slj-residences.com.

WELCOME RATNA SJAMSIAR IDRIS DIRECTOR OF COMMUNICATIONS SHANGRI-LA HOTEL AND RESIDENCES, JAKARTA After five with the Shangri-La in Jakarta, Ratna She later became marketing manager for Sjamsiar Idris has been appointed director of ASIATEL, a telecommunications company, communications for both the hotel and the and later for another hotel. new Shangri-La Residences. As a matter of interest Idris was one of the Idris has great experiences in journalism and finalists of the 1989 Surabaya beauty pageant broadcasting which led to a new career in (“Cak dan Ning”) and was also a public public relations. relations lecturer for 17 Agustus 45 University and at Centris Broadcasting School, a part of She began her career as a news presenter Jawa Pos media group. with Radio Istara and TVRI in her home town of Surabaya. She later joined Radio Suara www.shangri-la.com Surabaya as a broadcaster, talent promotion coordinator and marketing coordinator.

I WAYAN SUDARSANA CHEF, CASCADES VICEROY BALI Born in Gianyar in Bali, Sudarsana holds a Diploma of Food Production from BPLP in Nusa Dua and has had an extensive career in hotel restaurants. He began his career as apprentice chef at the Grand Hyatt Bali before joining the American Cruise Line. He was then chef de partie at the Hotel Sedona Bintan Lagoon and sous chef at Ary’s Warung in Ubud. He went back to sea with the German Cruise Line’s Berlin before being accepted to the acclaimed Mozaic restaurant in Ubud as sous chef. All experience that will serve him well at Cascades, not to mention loyal customers. www.viceroybali.com

RICHARD DUSOME GM, MARINA MANDARIN SINGAPORE A Fellow of the Institute of Hospitality and graduate in Hotel and Restaurant Management from Niagara College of Applied Arts and Technology in Canada, Dusome’s career began in F&B at the Four Seasons Hotel in Toronto. He went on to work with Hilton (UK and Thailand), Peninsula (Hong Kong) and Six Senses Resorts in the Maldives. He was most previously with Sunland Resorts, Maldives as its Group GM. www.meritus-hotels.com

WELCOME NY COUSENS SVP, JUMEIRAH PROPERTIES ASIA PACIFIC Former GM at the Marina Mandarin Hotel in Singapore, Tony Cousensâ&#x20AC;&#x2122; new role as senior vice president will be to oversee the brand development and operations of all new Jumeirah properties in the Asia Pacific region. Jumeirah properties are regarded as among the most luxurious and innovative in the world and have won numerous international travel and tourism awards. The most famous of these is the Burj Al Arab hotel in Dubai. The latest portfolio also includes luxury hotels and resorts in London and New York with expansion plans to grow worldwide by 2011. New properties are already underway in Shanghai, Phuket, London, Dubai, Abu Dhabi, Mallorca and Bermuda. Cousens moves into the corporate area after 25 years in management roles with Four Seasons, Le Meridien Hotels & Resorts and the Marina Mandarin. www.jumeirah.com

MARIA CHONG WORLDHOTELS Maria Chong has been named as Director Business Development North Asia and Greater China for the WORLDHOTELS Group. Chong has already been with WORLDHOTELS Hong Kong and China Sales Office for six years and has played a key role in greatly expanding the sales from the Hong Kong and China region. Before that, she opened the WORLDHOTELS sales office in Shanghai. In her new position, she will be responsible for the acquisition of new hotels in Greater China, Japan and Korea and will be working from the WORLDHOTELS Hong Kong office. www.worldhotels.com

GIANLUCA SERAFIN MEZZALUNA, MACAU Gianluca Serafin has been appointed chef at Mezzaluna, the finedining Italian restaurant at the Mandarin Oriental Hotel in Macau. Born in Italy, Serafin has held positions at leading establishments in Europe and Japan. Some of Serafinâ&#x20AC;&#x2122;s new creations include pan fried beef sirloin with stewed white onion and marjoram, potato gallette in reduced Chianti sauce, grilled scallops, duck liver and salad leaves dressed with aged Modena vinegar, pineapple tartine and kataifi with soft coconut bisquit and ginger ice cream and basil infusion. He also has a wide range of homemade pasta selections. Mezzaluna resembles a renovated Tuscan villa and features a wine room with floor-to-ceiling frosted glass holding more than 1,000 vintages from around the globe. There is also an open kitchen with wood-burning oven and a main dining area showcasing beautiful views of the meticulously landscaped grounds. www.mandarinoriental.com

WELCOME RENÉ OSKAM EXECUTIVE CHEF INTERCONTINENTAL BALI A Dutch national, Oskam has spent the last 10 working in Thailand. He is a graduate of the Culinary Institute of the Netherlands and worked in a seaside resort in Holland for some years, where his passion for seafood began. His first overseas posting was with Le Meridien Phuket Beach. He did the preopening at the Haad Ngam Boutique Resort as Executive Chef and later joined the SALA Samui Resort & Spa, both on the island of Koh Samui. In 2005, Oskam joined Anantara Resort Hua Hin as executive chef. Oskam’s personal culinary philosophy is simplicity: trying not over impress diners with more than three ingredients. He is fascinated by the current organic movement and is looking forward to working with Balinese ingredients as well as preparing dishes using lesser known varieties of fish available in waters around the island. www.intercontinental.com

NORBERT VAS CORPORATE S&M ASTON INTERNATINAL With its impressive growth still progressing, Aston International has another 15 properties set to open in the next 18 months. Norbert Vas has been appointed to head up the corporate Sales & Marketing division Vas is an internationally experienced hospitality professional with more than 17 years in the hotel industry - in Indonesia, the USA, Germany, Belgium, Spain and Austria. His most recent positions have been: Director of Operations InterContinental Bali Resort in Bali, General Manager of the Swiss-Belhotel Golden Sand Resort in Vietnam and Director of Sales & Marketing at the Mandarin Oriental in Jakarta. An Austrian national, Vas and his wife (who hails from Surabaya) have a four year old son. He holds a degree in hotel management from the famous Centre International de Glion in Switzerland and speaks three languages besides his native German. www.AstonInternational.com

DANE CLOUSTON EXECUTIVE CHEF, PULI HOTEL SHANGHAI New Zealand-born Clouston joins The PuLi from the award-winning restaurant OPIA at the Philippe Starck-designed boutique hotel, JIA Hong Kong. Under his tenure, OPIA received many accolades, including being named among the prestigious Conde Nast “Hot Tables” annual list, as well as being cited among Hong Kong’s best restaurants by local press. He trained under the guidance of celebrated chef, Teage Ezard at his eponymous Ezard in Melbourne, Australia. His contemporary cuisine will now be featured at the PuLi where he will head up the hotel’s signature restaurant, Jing’ An. “My approach at PuLi will be to design a modular style menu, enabling guests to explore new tastes and textures that will combine different preparations and cooking methods,” he says.

WELCOME EUGENIO RIVA CHEF DE CUISINE AQUA RESTAURANT GROUP HONG KONG Aqua welcomes Eugenio Riva to Aqua at One Peking Road in Tsim Sha Tsui as new Chef de Cuisine. A native of Como in Italy, Riva will develop and expand the team’s Italian culinary direction at Aqua Roma with the aim of offering a greater choice of authentic cuisine. With plans for significant menu changes, Riva has already introduced a number of new dishes, including Spelt rigatoni with pumpkin, anchovies, basil, tomato and toasted breadcrumbs. His learning and years of experience will derive a light, colourful and seasonally fresh and tasty menu mixing traditional and contemporary cooking techniques from the various regions of Italy. As a self-taught Chef, Riva spent his early years cooking in local Italian restaurants before moving to Sydney, Australia as Head Chef for Lucios restaurant. For the last ten years, he and his wife have operated their own venture, Ristorante Riva, also in Sydney, specialising in contemporary Italian cuisine. www.aqua.com.hk

RAYMOND BRAGG GM, SHANGRI-LA CEBU New Zealander Raymond Bragg is the new GM at Shangri-La’s Mactan Resort and Spa on the Philippine island of Cebu. Bragg comes from China where he was GM at the Shangri-La Dalian. His career with the group goes back 10 years, having been previously been posted at Traders Hotel, Penang in Malaysia, Shangri-La’s Fijian Resort and Spa, Yanuca and Traders Hotel, Yangon in Myanmar. Under his leadership, Bragg welcomed 1,700 heads of state, diplomats, CEOs of multinational corporations and VIP guests attending the Summer Davos 2007 Inaugural Annual Meeting of the New Champions, by the World Economic Forum Community in Dalian. www.shangri-la.com

DERMOT MURPHY GM, GUMAYA TOWER SEMARANG As his name might suggest Murphy was born in Ireland but moved to school in England as a teenager. His hotel career saw him move to the United States for many years where he held various executive positions with the Mariott Group. Most notably as GM of the Druids’ Glen Hotel and Country Club and before that, as resident manager of the Fort Lauderdale Marriott. He later spent several years in China as GM of the government hotel and resort in Shanghai. www.gumayatowerhotel.com

ERNY KUSMASTUTI DSM, GUMAYA TOWER SEMARANG After a lengthy career with Accor Kusmastuti is now excited to be part of the Gumaya Tower, Semarang’s first 5-star hotel. She comes there after 11 years in public relations and marketing with Accor, rising to become regional PRM for Yogyakarta and Central Java. Before that she spent five years working for Santika Quality as sales manager. www.gumayatowerhotel.com

MIXOLOGY

RITZY SHANGHAI

MIXOLOGY

Martinis, though steal the show. Here are two of the most popularâ&#x20AC;Ś Blue Hawaiian 1.5 oz 1 oz 1.5 oz 2 drops

Malibu Pineapple juice Van Gogh Pineapple Vodka Blue Curacao

Twist orange peel into a chilled martini glass and set aside. Combine all the above ingredients with ice in a shaker. Shake vigorously and strain into the glass. Apple Martini 1.5 oz Van Gogh Wild Apple Vodka 0.5 oz Apple syrup 1 oz Apple juice Combine all the above ingredients with ice in a shaker. Shake vigorously and strain into a martini glass. Add some olives as garnish. The brand new Ritz Bar is a chic new watering hole and one of the centerpieces of a US40 million transformation of the Portman Ritz-Carlton Hotel. It sits right in the bustling heart of Shanghai, on famous Nanjing Road and is already a mecca for jazz aficionados. With key design elements incorporating the use of dark wood, stone wall, light fabric draping and wooden trellis, contemporary lines influence the overall setting of the bar. To enhance the ambience, a sophisticated LED lighting system directed on the draping evokes different moods at different times of the evening. You can sit front-row at the island bar when a band is performing or there are cozy niches if you simply want music in the background. The music is a wide-ranging mix of American jazz and these boys have played with international jazz greats like Stan Getz and Dizzy Gillespie. Lovers of the leaf will find a variety of cigars on the menu, including high quality offerings from Cuba. Regular guests can store their cigar collections in one of 16 private humidors. The Ritz Bar Manager Caroline Zhang specializes in designer cocktails and her repertoire includes Passionate Mojito highlighted by rum and passion fruit Monin; a lychee Martini and a refreshing selection of tropical Margaritas.

WHERE IN THE WORLD?

In each edition of Hospitality+ we will feature a photograph from a hospitality establishment somewhere around the world. If you think you recognise the location above send an email to info@origomedia.com We will draw two winners who will each receive a lovely bottle of The Macallan Single Malt scotch whisky courtesy of our sponsor Maxxium. Congratulations to Kurt Reiter and Budi Santoso who both correctly identified The Sirocco in Bangkok MAXXIUM SINGAPORE - INDONESIA REP OFFICE Graha Satria 2, 3rd Floor Jalan RS. Fatmawati No. 5 Jakarta 12430 Tel: 021 - 75910425