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ADVENTORIAL
Contents 24
36
40
6
passionmedia.co.id
8
Publisher Note
10
Publisher Team
12
Comments & Questions
14
Hot News
18
Expertise View JOY INTERJAYA GROUP Talking Trends with Joy
20
Authentic MARKOEK Innovating Beyond The Boundaries of Indonesian Traditional Snacks
24
The City SOCIAL AFFAIR Raising The Patisserie Standard
30
The Island BALI BAKERY Let Them Eat Cake
36
Deep Look CHEF RAHMAT KUSNEDI Mental Revolution
40
Passion CHEF FARID AL FAROUK Start Me Up Recipe - Walk in the Forest
Contents Passion CHEF DEDY SUTAN Through the Looking Glass Recipe - 70% Tabanan Bali Chocolate.
48
The Embassy of Chocolate DINARA KASKO Geometrical Pastry
56
Chocolate Flower Decoration
60
Caffeine Corner LEWIS & CARROLL The Artisanal Tea Blender
64
PIPILTIN COCOA The Rise of Specialty Chocolate
68
Advertorial SIGEP
74
Products
76
Community
80
Directory
83
Supporting Partner
87
Distribution List
88
Subscribe
89
Brain Teaser
90
48
56
68
passionmedia.co.id
7
PUBLISHER NOTE
Let ’s Ride the Changes
W
e have to admit, the past few years are not the best days for print media. It was a surprise for many people to know that magazines from the biggest media groups keep closing down, one by one, mainly because of the digital invasion. “Print is dead,” so they say. Therefore, when people know we are preparing a new magazine, it is natural to see reactions like, “are you
out of your mind?!” This is not the first time we heard these kind of thing. Remember “radio is dead”, when TV was introduced in the 50’s? How about the MTV era which was marked by The Buggles’ song “Video Killed the Radio Star” in 1979? The same thing happened to TV when Internet came in 90’s. The fact is, even though changes always have their victims, none of them is really dead. Even the latest media such as digital and social media have their own issues; they’re struggling to monetize their contents to make profit and run the business. However, it is only one side of the coin. While fear keeps us from doing anything, passion sets us free. It allows us to see opportunities in every possible threat. Now, it is easier than ever for media to reach audiences through social media. If you want to watch TV show about cooking, back in the 90’s, your only option is probably Rudy Choirudin’s “Selera Nusantara”. And when you missed the show, you should patiently wait for another week. Now, just search the keyword on your cellphone’s Youtube, and suddenly you have hundreds of options. You can even tell what Katy Perry’s eating right now through Instagram’s live video. Even ordinary people like Awkarin can get over 150.000 followers, become famous, and got paid from Youtube just by posting her daily life. Okay, we admit the last one was not the best example but you get what we mean, right? The abilities of social media, its interactivity, and its global reach are something that can never be imagined by people in the 80’s. Instead of seeing it as print vs digital, we prefer to ride the powerful wave of internet and social media. That’s why we call ourselves Passion Media, not Passion Magazine. This media is about the most passionate people in the world of pastry. You’ve heard the name “passion” whenever successful people are asked the secret of their success. It’s the fuel for the hard work; it’s what keeps people from despair, the reason why people are doing what they do, even when they don’t get paid for. It is also the reason why we feature the people in this media, whether it’s ours or theirs. Finally, it’s what we try to capture to inspire our audience. Now, you have it on your hand. Carry it wherever you go, whatever you do. Hold on to it whenever the going gets tough. And if you do it long enough, you’ll probably see the picture of yourself here. This media is about you anyway. Finally, let our journey begins.
Hendra Oktaviano
8
passionmedia.co.id
Director
LOOK DEEPER
Conception:
ADVENTORIAL
www.stockfood.com
Jakarta
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The Indonesian food innovation exhibition 22ND 25TH 2017 Born in Paris in 1964 / Now in 10 countries More than 250 conferences and experts More than 300 000 visitors worldwilde
WWW.SIALINTERFOOD.COM SIAL, a subsidiary of Comexposium Group
Supporting Ministries and Associations
Kementerian Perindustrian REPUBLIK INDONESIA
Join us
interfoodexpo
@interfoodexpo
@interfoodexpo
PUBLISHER TEAM
Contributors Managing Director Christina Sudjie
Rian Farisa By refusing to accept his fate as a bored banker, Rian become a fullfledged writer by sharing his foodie’s life account in a blog. Within a year, Rian started to enjoy his life as a food writer for lifestyle magazines, in-flight magazines, newspapers, and occasionally as a food correspondent for a national TV station. Rian finally embraced his other life as his main job since 2012 and currently enjoying his stature as a full time writer and researcher.
Director Hendra Oktaviano Advisor Rahmat Kusnedi
Louis Tanuhadi
Managing Editor Edwin Pangestu
A chocolate observer, writer, and connoisseur. Louis is responsible in developing the business of The Embassy of Chocolate in Asia Pacific, as a secretary general of Indonesia Pastry Alliance (IPA), also actively involved in government bureaucracy to develop Indonesia’s cacao and chocolate.
Graphic Designer Grimaldi Priombodo Photographer Dwi N Hadi
Eve Tedja
Digital Marketing Arleine Marisca
Eve is a Balinese born freelance writer and content creator who loves to eat, read and travel. She has been writing about food for the last four years, passionately capturing the growth of Bali’s dining scene as well as coaxing chefs and culinary innovators to spill their secrets. When she is not researching for stories, Eve can usually be found traveling (although admittedly, it usually involves eating).
Account Executive Manager M.C. Ichwan Account Executive Mega Kurnia Damayanti
Heri Obrink Accounting Frisca Lusiana
Hailing from Bandung, Photographer Heri Obrink has a passion for food photography. When not capturing candid kitchen moments he also takes wedding photo, event and shoots commercial videos. Check out his work at www.hobali.com
Distribution M. Fauzi J
PT Tri Anugerah Cipta Media Jalan Pintu Besar Selatan No. 41 Jakarta Barat, Indonesia 11110 Telp: 021 226 30 880/889 Advertising Enquiries: info@passionmedia.co.id Passion is avaliable in print and online, www.passionmedia.co.id Youtube: Passion Media, Facebook: Passion Media, Twitter: @Passionmediaid, Instagram: @Passionmediaid
THE COVER Photographer Dwi N Hadi Art Director Grimaldi Priombodo Location Hotel Fairmont Jakarta
2017 Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher is strictly prohibited. Views and opinions expressed in Passion are not neccessarily those of the Publisher and the Editors. Although every reasonable care has beentaken to ensure the accuracy and objectivity of the information provided in this publication, neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the view expressed of information provided within this publication. You should always seek your own professional advice. all the price are in Indonesian rupiah unless otherwise stated and exclude miscellaneous taxes.
Published by
10 passionmedia.co.id
Supported by
ADVENTORIAL
COMMENTS & QUESTIONS
Congrats for the launching of Passion magazine, I hope it can give
Thank you Ms. Michelle, we really appreciate it, after months of research and
posiive contributions and the latest update for pastry and bakery
hardwork of all the team, finally we launch the first edition on March 2017, we
industry in Indonesia to those who study in culinary school, pastry
do hope that we can give positive contributions for F&B industry in general.
chefs, entrepreneurs, suppliers, and industry practisioners. I hope
For your question, instead of just print magazine, we also have online platform
Passion can bring Indonesian’s pastry to the world. By the way, I’d
on our website www.passionmedia.co.id, also on social media such as
like to ask, do you guys have digital version of the magazine?
Facebook, Instagram, Twitter and Youtube. You can access the magazine from any of these media, that’s why we call it Passion Media, not Passion Magazine.
Ms Michelle L, 081 23825 xxxx
Another F&B magazine, I see. Are you guys only discussing pastry? What makes you different from any other F&B magazines out there? Are you guys only talking about pastry in Indonesia? Please consider to write the articles in Indonesia, because you know, not all of us understand English. By the way, congrats for the launching! Fransiskus Aldo, 089910xxxxx At the moment, we are focusing on pastry and its closest businesses such as coffee, tea, and chocolate, although we understand that hot kitchen cuisine is closely related as they belong to the same F&B industry. There might be some F&B magazines out there, but we prefer to position ourselves as Indonesia’s premium pastry magazine because there are not many magazines out there which specialize in this field. We also feel that Indonesia’s pastry industry is now ready to be presented to the world. We deliberately use English because we aim not only Indonesia but Asia. Some of the magazines in our category are having hard time penetrating the market abroad due to this language barrier.
Of
course, we will cover neighbor countries such as Singapore, Malaysia, Thailand, etc in the future. However, in the meantime, we will focus to cover the local pastry chefs. We feel that their talents deserve proper exposure in mainstream media, not just the hot kitchen chefs.
SEND US Send us comment, suggestion and question to our editor at: info@passionmedia.co.id
12 passionmedia.co.id
HOT NEWS
2013 Ornellaia Bolgheri Superiore What appeared to be a disadvantage for the 2013 vintage – late budding and flowering – proved to be a major advantage thanks to a warm summer and month of September offering textbook conditions for harvesting, with cool temperatures but a prevalence of sunny weather. This resulted in slow but complete ripening with great balance and a delightful aromatic quality, which we like to define as “Elegance”. Ornellaia 2013, with its dense, vibrant colour, has a nose of splendid aromatic complexity built around a limpid and brilliant fruitiness, underscored by refined spicy and balsamic notes. The mouth develops vibrant and complex fruity nuances. The 2013 Ornellaia is also highly rated by the wine connoisseurs. Here are some of the ratings of the Italian wine: Wine Advocate 96, Wine Spectator 93, James Suckling 98, Falstaff 93. In Indonesia, Ornellaia is presented by Dimatique (021-6618835).
Golden Lotus’ Deep Fried Flying Barramundi Golden Lotus Chinese Restaurant, an elegant Chinese restaurant at the Bali Dynasty Resort, now offers Deep-fried Flying Barramundi with a choice of three sauces from the 1st of January 2017 until 31st of March 2017. This popular fish is fried to golden brown, giving it a light crispy texture on the outside while still retaining its clean, buttery flavour and meaty texture. One deep-fried flying barramundi with your choice of sauce is offered at IDR 188,888 nett, including steamed rice for two people. Barramundi have become more popular in the recent years as they are rich in minerals and valuable nutrients to health.
They
are also internationally renowned for their deliciousness and versatility, which appeal to just about everyone even the non-
Szechuan cuisines and Dim Sum lunches. The interior resembles a classic Chinese dining
seafood lovers.
venue, with traditional paper lanterns, a rich combination of red and gold with carved
Golden an
Lotus
elegant
and
Chinese
Restaurant
sophisticated
is
wood panelling and elegant furnishing. Located adjacent to the Main Lobby of Bali Dynasty
Chinese
Resort, it opens 6 days a week from Tuesday till Sunday for Lunch from 11.30am till 2.30pm
Restaurant serving the finest Cantonese,
14 passionmedia.co.id
and Dinner from 6pm till 10pm.
HOT NEWS
SIGEP: THE JUNIOR WORLD CONFECTIONERY CHAMPION Rimini, 23rd January 2017 – It was neck and neck to the last praline and in the end it was Japan who won the title of Junior World Pastry Champion at SIGEP 2017. Second place went to Italy, but it was a very close thing: 3,918 point for the Japanese contestants, 3,912 for the Italians. Further behind, but still in the élite of world pastry making, France, with 3,733 points. On the two days at SIGEP, the international artisan confectionery expo, organized by Italian Exhibition Group at Fiera di Rimini and running through to Wednesday, young pastry chefs from France, Japan, India, the
championship was held in the Pastry Arena, with worldwide live streaming coverage, and
Philippines,
re-transmitted at night to favour the national teams with different time zones.
Singapore,
Mexico,
Poland,
Russia and Italy competed for the title.
The Junior World Pastry Championship is based on an idea by Master Pastry Chef Roberto
Their creations were based on the theme
Rinaldini and in recent years has offered an extraordinary appointment at which the world’s
“Planet Fantasy, the power of fantasy”
best new generations of pastry chefs have emerged. The international panel of judges was
and judged according to the quality of
headed by Francesco Mino, an Italian master pastry chef who has lived abroad since he
the creations, the care taken in the use of
was 16: he currently works in Saigon; Honorary President was Iginio Massari, the “masters’
the raw materials and the perfection of
master”. The panel of judges was completed by the team managers of the national teams
the technical standards. The junior world
taking part.
INTERFOOD BALI 2017 – Extraordinary Showcase of the Industries For all the people in food, beverage and hospitality industry, Krista Exhibitions proudly presents Interfood Bali 2017 The 3rd International Exhibition on Food & Beverage Products, Ingredients, Hospitality Products, Technology and Services. The event will be held at the Bali Nusa Dua Convention Center (BNDCC), March 16-18th 2017 (3 days exhibition) from 10.00 am - 19.00 pm. Please register before the exhibition date on www.bali-interfood.com to get the free pass. Interfood Bali 2017 showcases the most recent trends of the industry through various seminars and competitions. It is a perfect opportunity to update your knowledge, meet the suppliers, build networks and feed your obsessions. Interfood Bali is supported by government ministries and Indonesia’s professional F&B associations.
passionmedia.co.id 15
HOT NEWS
Food & Hotel Indonesia 2017 Food & Hotel Indonesia 2017 – The 14th international hotel, catering equipment, food and drink exhibition will return once again from 5 to 8 April 2017 at JI Expo Kemayoran. The well acclaimed exhibition is recognized as the premier one stop platform to source for quality culinary ingredients and F&B products as well as HORECA equipments and supplies to enhance upon hospitality experiences and drive industry productivity. The scale and international scope of Food & Hotel Indonesia 2017 is underlined by the participation of over 1,400 exhibiting companies from 44 countries, both locally and from overseas. This include 13 group pavilions from Australia, Belgium, China, Germany,
Hungary,
Korea,
Malaysia,
Singapore, South Africa, Taiwan, Turkey and the USA covering more than 35,000 sqm of exhibits area. Food & Hotel Indonesia 2017 exhibition this year is enlivened with professional competitions such as the Salon Culinaire and Indonesia Coffee Event (ICE).
ExquisiTEA by Dilmah After the success of FuntasTEA last year, Dilmah Indonesia is back to present an
Tea Ambassador. The series of events will
ExquisiTEA by Dilmah featuring International Celebrity Chef: Peter Kuruvita. The Australian
take place on 21-24 March 2017 in Dilmah
chef is also known as TV presenter, writer, industry speaker, F&B consultant, and as Dilmah
T Lounge, Huize Van Wely, Pacific Place, Jakarta involving activities such as meet & greet, cooking class, gala dinner, and cooking competition. Peter Kuruvita will introduce a unique concept of cooking with tea and audience can directly interact with the chef to discuss about the concept. In this event, Dilmah will also introduce its new line of products: Vivid and Silver Jubilee Gourmet. Dilmah is a family tea company based in Sri Lanka. It was established by Merill J Fernando, the owner of the first tea company
which
plant,
harvest,
and
traditionally processed the tea right at the farm. Actually the name of the company was insprired by Merill’s children name, Dilhan and Malik. Dilmah is now available in over 100 countries and has become one of the world’s leading tea company.
16 passionmedia.co.id
turing ea F
JAKARTA INTERNATIONAL EXPO KEMAYORAN, INDONESIA
Incorporating:
The 15th International Retail Technology, Equipment, Display and Storage Exhibition
The 14th International Hotel, Catering Equipment, Food & Drink Exhibition
EXPERTISE VIEW
18 passionmedia.co.id
EXPERTISE VIEW
Talking Trends With Joy A life without chocolate is a life without joy. Jose Pelo or known by his friends as Joy, is a well-known chocolatier, patissier, and a food business consultant. Today, he is sharing his two cents about the Indonesian food trends in 2017. Words: Rian Farisa Photo: Dwi N Hadi
L
iving in Indonesia for quite some
something to say about it. He’s putting
interestingly, BAKE as the original inventor
time now Jose Pelo has seen enough
the same notion that people are willing to
of this dessert has not yet expanded to
actions
spend more and more each year, despite
Indonesia, but instead, several players who
Indonesian volatile economy.
have seen its potential introduced their
from
the
ever-evolving
culinary world. That brings us right away to the main questions on how he would
“It’s not like 5 to 10 years ago when
perceive food trends in general from his
only business owners who were willing to
extensive experience as well as foreseeing
invest more on higher quality products.
will always be his number one. He’s also
what’s hot this 2017 in Indonesia.
People wouldn’t buy it though since it was
introducing the prototype of his latest
expensive”, explains Joy.
chocolate product innovation which will
To start, how the food trends evolve in
versions to the market. As
for
Joy
personally,
chocolate
Indonesia may seem very straightforward,
He remembers the time when a number
be unveiled within several months. While
thanks our country’s openness towards
of Indonesians used to travel abroad to as
industrial chocolate is somewhat common
foreign influences. Television may have
far as France, The States, or Japan just to
in Indonesian market, Joy has many hopes
played an important role so far, but now
acquire special ingredients. “For example
that it will penetrate the huge market that
we are more exposed with social media,
– the chestnut puree for Mont Blanc which
this country traditionally has. Especially
the arrival of celebrity chefs, or sometimes
was expensive, in addition also for the
now that Indonesians know more about
quite surprisingly by businesses who are
cream and chocolate. Now it’s easy to get
the higher grade couverture instead the
bringing the trends from abroad.
those ingredients here”, he says.
traditional use of compound chocolate.
Suffice to say in Jakarta alone, each
Local ingredients back then were used
“To sell couverture even for 1% of
trend usually peaks for at least a year from
as a substitute, due to the unavailability for
Indonesian population is already promising
the past decade. You might still remember
the original ingredients or raw materials
business!” exclaims Joy. However using
when your family brought home the Red
which are produced only abroad – like
fully single origin cocoa might not be the
Velvet Cake or cronuts for your afternoon
the premium frozen fruit, puree, and
right strategy for industrial chocolate.
tea companion. Not long, Korean and
coulis for example. “Before we’d use local
“Even so, using it as a marketing gimmick
Japanese pastry influences have been
puree made from banana, strawberry, or
would make people curious”, shares the
joining the fray to keep the selections
other fruits which are native here. Now,
chef.
varied – each with their own distinctions.
premium brands such as Ravifruit or
What remains to be seen this 2017
never
Boiron are readily available”, continues
might be an adventure itself for us all. One
guarantee which trend that will give
Joy, remarking also that these particular
thing for sure, Indonesia is a hungry market
huge impact. Even so and yet arguably,
ingredients are now used more and more
that keeps on learning more and more
Indonesians are highly curious folks and
in gourmet pastry world.
about food. Aspiring young guns with
Year
after
year,
you
can
they’re more than willing to spend more
“So if you’re asking me about the
huge talent on pastry and business will
trying something new and products with
trend this year, then it goes for the cheese
be sure to break the barrier that the older
higher quality. That can be seen at how
tart”, says Joy. Originated from Japan, the
generations have created and they will be
Indonesians
very
indulging baked cheese tart has already
the ones who are paving the way for the
familiar with spending on wagyu rather
gained fame since late 2016 at Jakarta’s
millennials to aspire or to experience the
than local beef, as an example.
prominent shopping malls and shows no
finer things in life.
As
an
are
now
expert,
becoming
Joy
certainly
has
sign of stopping soon come 2017. Quite
passionmedia.co.id 19
AUTHENTIC
Innovating Beyond The Boundaries of Indonesian Traditional Snacks Heading to the southern part of Jakarta in a busy weekday morning was no small feat. The excitement to know more about Markoek, a decade old business that successfully promotes traditional Indonesian snacks, pumps up the spirit for even the most seasoned foodies. Words: Rian Farisa Photo: Dwi N Hadi
20 passionmedia.co.id
AUTHENTIC
passionmedia.co.id 21
AUTHENTIC
A
ny efforts nowadays through
segments, since the mid-high markets are
foodie and a home cook, Mr Djugorahardjo
personal
means
to
promote
more interested with the likes of modern
jokingly
food
in
its
own
French and Japanese pastries nowadays.
business is a matter of changing the main
country are very much appreciated – let
Not to mention of course, the onslaught of
ingredients of rice to flour”. But even so,
alone if one could successfully introducing
Korean influences for at least a few years
Markoek turns into a very serious business.
it also abroad. More and more people are
now.
Indonesian
showing their love to Indonesian food
Upon
suggest
that,
“Entering
this
Fun fact, Markoek itself may sound like reaching
our
destination,
a real world but it’s actually a portmanteau
nowadays, but the pioneers may be only
we meet Mr. Mindiarto Djugorahardjo.
between “markt” (the Dutch for market)
a handful and they are here to inspire us
Traditionally known as an experienced
and “koek” (cake). Markoek was then
today. One of them is Markoek.
salesman, a business consultant, and also
labeled as a boutique cake shop, instead
Traditional Indonesian snacks have
a trainer; Mr Djugorahardjo has been in the
of just the usual snack shop.
unlimited potential – especially if we could
business for around three decades now.
The story of how it all started came
appreciate how influential they are within
Surely if the motivation is righteous and
from eleven years ago. Menteng - a
the fabric of our society. Its intricacies
the opportunity arises, one can tell that
verdant neighborhood in the heart of
behind the making, how colorful they
he would be undaunted with the task of
modern Jakarta, was about to witness the
are, and its rich variety are the mediums
expanding his business to food.
opening of a strategically located small
that brought people together in social
That was the case regarding the
functions for as long as any Indonesians
inception of Markoek in 2006. It was a
could remember.
leap of faith in remembrance of what his
“I was asked by its management to
Even so, its place within the society
mother had taught him about food and the
be featured as one of their food tenants
nowadays is considered only for lower
spirit to promote Indonesian cuisine. As a
there with Indonesian theme on the menu.
22 passionmedia.co.id
shopping mall that goes with the name Menteng Huis.
AUTHENTIC Quickly we came up with the idea of promoting Indonesian traditional snacks”, explains Mr Djugorahardjo who would right away took the opportunity. His confidence quickly was put to test during the early years of the business. “Two years we bled and it was indeed challenging to open up a shop there”, he says. Menteng Huis as we know it, is more of a culinary destination rather than a fullfledged shopping mall. “One would walk around, does some window shopping, watch a movie, and then grab something to eat in a shopping mall. With Menteng Huis, it’s about people coming specifically to eat at a certain restaurant only”, he explains. That’s when they decided to open up the delivery business and also going online. “It was the initiative that my daughters presented and I quickly agreed
how it works back at the main kitchen.
with their terms. Now each of my family
Markoek’s traditional lineup consists
members has their own involvements
of the things we know all too well and
in the business”, says Mr Djugorahardjo
yet hard to resist. Snacks such as getuk,
proudly.
ongol-ongol, bugis, hunkwe, onde, arem-
It was advantageous for Markoek
arem, kroket, and lemper are only but a
to expand into delivery service that
few of its full lineup. “In order to make it
caters nearby offices and government
competitive but also innovative, we also
institutions around Menteng. “The Ministry
employ the use of cassava flour instead of
of Fishery is one of our regulars and its
the imported regular flour. Apparently, it
bureaus would each order from us for their
works really well for some of the snacks”,
meetings and other functions”, he says. In
he says.
time, other nearby institutions such as the
Now after a successful traditional
Ministry of Trade, Ministry of Law & Human
snack delivery business, a coffee shop,
Rights, Pertamina, BAPPENAS, KPPA, and
and two snack booths at Jalan Radio
others require the services of Markoek for
Dalam and TransMart Cempaka Putih;
exactly the same needs.
Mr Djugorahardjo still has in his heart to
However, then came a time to close the shop at Menteng Huis as Mr Djugorahardjo deemed that the renting fee has become
expand his business again with something even more innovative. “Jakarta
doesn’t
have
a
proper
too exorbitant. Nevertheless, Markoek has
traditional oleh-oleh shop”, he says. “This
now already stood firm with its delivery
city needs to be like Bandung, for example,
business, all made with love from its main
where people would buy its pisang molen
kitchen back at Kelapa Gading.
or brownies as souvenirs back home. That
“In the afternoon we are doing all the preparations and then the finishing part
“In order to make it competitive but also innovative, we also employ the use of cassava flour instead of the imported regular flour. Apparently, it works really well for some of the snacks”.
is something that I would like to do in the future here.”
came in very early in the morning. As the dawn breaks, we are ready for the delivery”, Mr Djugorahardjo explains about
MARKOEK Phone +62851 0476 1333
passionmedia.co.id 23
THE CITY
24 passionmedia.co.id
THE CITY
Raising The Patisserie Standard Social Affair proves that Indonesian market is ready for premium products. Words: Edwin Pangestu Photo: Dwi N Hadi
passionmedia.co.id 25
THE CITY
I
t is no secret that the influence of
Days in Australia
should be ready at 6.00 am the next day.
French pastry products in Indonesia
Finally, I had the chance to meet with
No overtime or anything, when there’s
started in 5 star hotels through the
the man behind the gun, Darryl Iswaratioso,
still job to do, you finish it. We also got 1
hands of expatriate chefs. Later on, the
Cacaote and Social Affair’s Executive
hour break here, meanwhile I might get
outlets outside hotels started to adopt
Pastry Chef. As a Patisserie graduate from
5 minutes break to eat. In addition, even
the authentic recipe, altered some of
Le Cordon Bleu, Sydney, Darryl spends
though the production number was big
the ingredients by using the cheaper
his early years working hard in Brisbane
and time was scarce, an outlet might only
counterpart for the sake of affordability,
and Melbourne. “No matter what people
have 3-4 people.”
thus, quality is sacrificed. Sometimes the
say, you can’t just rely on school. The
When he got back to Indonesia and
modification stretched way too far to
best place to learn is definitely the actual
started setting up Cacaote, Darryl and
a point that the only thing they share in
workplace. Work experience is the most
his partners had one goal in mind: to
common with the original products is the
important thing,” said the chocolate fan.
provide French quality patisserie products
look. Sounds familiar?
Judging from his story, the local
in Indonesia. “Indonesians love travelling
Fortunately, not all outlets exhibit
pastry chefs should be thankful living and
abroad and indulging themselves with
the same issue. Back in 2012, Cacaote
working Indonesia. “It’s a whole different
delicious chocolate and cake, but they
reminded me of how good a chocolate
story (working in Australia). It’s a lot
have a hard time finding similar quality
cake can be; now Darryl Iswaratioso did
tougher, both in working hours and job
products
the same through Social Affair’s croissant.
descriptions. While we have (working
created Cacaote so that you don’t have
Both Cacaote and Social Affair prove two
hours) 8 to 5 here, In Australia, you can go
go to France to get them. We use French
things: Indonesian market is ready for
home only after you finish your job. When
technique to make the products, but we
premium products and they have set the
it gets busy, you start at 6.00 am, and go
adopt modern and minimalist approach
standard pretty high.
home at 11.00 pm or 2.00 am, then you
in our taste and decoration. Australians
“No matter what people say, you can’t just rely on school. The best place to learn is definitely the actual workplace”
26 passionmedia.co.id
in
Indonesia.
Therefore,
we
THE CITY
love heavy taste, when it’s sweet, it’s really
with natural lighting,” he said. The place
sweet, meanwhile Indonesian prefer lighter
also served breakfast as it opens from
taste,” said Darryl.
7.00 am to 22.00 pm.
Social Affair
style brunch. Some of the favorite items
The food is also very casual, Australian It is also interesting to know that
are: Egg Benedict (smoked salmon, ikura,
sometimes, things didn’t go as planned.
poached egg, fish roe, hollandaise, mix
“I don’t know, but some people said that
salad), Smashed Avocado & Mushrooms
they don’t want to go to Cacaote if they
(sourdough, smashed avocado, scrambled
don’t dress up. We never want that kind
egg, mushroom, feta cheese, garlic snow),
of image. Perhaps because the pastry and
and
the food is more to the fine side, but we
buttermilk fried chicken, avocado, chili
never set any dress codes,” he said. Due to
mayo, coleslaw salad). In near future,
this dress up case and the fact that many
Social Affair will add more main course,
Cacaote’s loyal fans were living in North
soup, and salad.
Chicken
Stacks
(pressed
waffle,
Jakarta, Darryl decided to open Social
While Cacaote focuses on chocolate
Affair in Pantai Indah Kapuk in November
and patiserrie, Social Affair is more into
2016.
bakehouse and café. “The highlight would
“We want a very casual place, it’s in a
definitely the wide variants of croissant.
neighborhood, you can wear flip flop here.
We’re pretty happy with our croissants!”
The interior is meant to give you casual
said Darryl. His conviction has solid base:
feeling, it’s more to industrial, rustic, with
the basic butter croissant is flaky, crispy
a little bit of fun. You can tell from the
outside, moist and buttery inside, exactly
unfinished wall, and also the yellow color.
how a traditional French croissant should
Initially, we wanted Australian warehouse
be. Social Affair’s croissant reminded me
concept, but we can’t find the proper
that it is actually difficult to find a proper
place for the concept. We also love to play
viennoiserie in Jakarta as the so called
passionmedia.co.id 27
THE CITY
croissants in the market have soft, spongy texture that is more similar to bread. In addition to the French technique, Darryl is pretty strict when it comes to ingredients. According to him, all of Cacaote and Social Affair’s products use 100% butter and couverture chocolate, along with imported fillings and sugar derivative products. Darryl is also willing to walk the extra miles by importing some of the ingredients from Singapore if they were unavailable in the local suppliers’ stock. You can see the quality in variants such as Peanut Butter & Jelly, Red Velvet, or Matcha Lava. “It is hard to say our recommendation, but the most popular variants are the Martabak (grated cheese, chocolate vermicelli, and ground nut), Salted Egg Yolk, and Choco Lava,” stated Darryl. In the future, Social Affair will stay true to its identity as a very casual place and continue experimenting with innovative products. When you want to try the proper French croissant with many topping variations, Social Affair set higher SOCIAL AFFAIR Ruko Garden House Blok B No. 17-18A, Jalan Pantai Indah Kapuk Boulevard, Pantai Indah Kapuk, Jakarta Utara 14460 Phone: +62 813 1724 0090
28 passionmedia.co.id
benchmark for the competition. After all, it is one of few pastry outlets recommended by hotel’s pastry chefs.
THE ISLAND
30 passionmedia.co.id
THE ISLAND
Let Them Eat Cake For the last twenty three years, Bali Bakery Patisserie and Cafe has spoiled the sweet-toothed islanders with their fantastic pastry and cakes. PASSION talks to the son and daughter of the founding family, and discover their enduring secret on staying sweet in a fierce industry. Words: Eve Tedja Photo: Heri Obrink
passionmedia.co.id 31
THE ISLAND
I
t wasn’t that long ago when Bali
development. The convenient one-
Seminyak and Sanur.
Bakery was the only place on the
In between ripping off layers of
stop eating concept of Bali Bakery
island where you could get tasty
buttery flakes of the croissant, I asked
doesn’t just end there. Thanks to her
Danishes or Tiramisu for a birthday
Ivan Prakarsa as the Director of the
and a team of dedicated pastry team,
party on a daily basis. When the first
establishment, about its beginning.
Bali Bakery is constantly coming up
Bali Bakery opened in 1994, the days
“There wasn’t much option in Bali
with new creations.
when croissants or quiches could
back then, when we wanted to have
We are not a big factory, and
only be bought from Bali’s luxurious
some cakes or desserts. The previous
everything that you see here is hand-
establishments was over. A new era
generation saw the opportunity and
crafted, one by one,” said Wendy,
of patisserie for the people has begun.
decided to start this.” Fast forward
who is also holding the most fortunate
The cafe on the corner of busy
two decades later, Ivan continues the
position in the company, the tester.
Jalan Raya Kuta intersection used to
legacy and develops it further through
Together with the dedicated pastry
be much smaller. Now it is occupying
the rapid changes in Bali’s culinary
chef, the creative team let their sweet
a block of land and still is the favorite
industry. He said that the consistency
imagination go wild and the result is
spot for meeting or quick lunch
in flavour and product quality are
quite extraordinary.
amongst the locals. Stepping in,
keys to Bali Bakery’s longevity. He
Take the popular Pie Omelette,
you will find a showcase of pastry,
went to a great length to ensure that
which is essentially a sponge cake with
counters of cakes, jars of cookies, and
the products used remain the same.
light cream cheese filling and fruits.
rows of bread. Each and every item is
Meanwhile
his
cousin,
Wendy
Aside from its flirty presentation,
freshly baked throughout day, every
Agustina,
day. The Kuta branch remains to be
what
the headquarter and the main bakery.
simply
From this very spot, trays upon trays
their customers. “We cater to them,
Dulcey
of glazed eclairs and meringue swirls
according to their preferences, even
cake containing caramelised white
are delivered to the other three
with off the menu products,” claimed
chocolate dome, dessicated coconut
outlets of Bali Bakery in Denpasar,
Wendy who is responsible for product
and pineapple. “We receive different
32 passionmedia.co.id
Bali
cheerfully Bakery
providing
added
excelled
that at
everything
the cake tasted light and fluffy with
is
just the right amount of sweetness.
for
There is also the recently launched Piña
Colada,
an
elegant
THE ISLAND
“Trust me, in the end of the day, we can’t produce anything if we do not get any supplies”.
comments from our customers. Some
by the pastry team. For 2017, Bali
say that they like the cakes, some
Bakery will put a special emphasis on
prefer our pastry. Whatever that is,
healthier options, which is definitely
we always try to serve them our best.
good news for our waistline. The
Our products are highly customizable,
other aspect is to maintain a good
especially when we cater for special
relationship with the suppliers. “Trust
events,” explained Wendy.
me, in the end of the day, we can’t
At the end of the day, innovation
produce anything if we do not get any
remains to be another important
supplies. And we would really hate to
aspect
success.
replace a product for we know that it
A continuous effort in developing
will definitely change the taste,” said
new products based on customers’
Ivan matter-of-factly.
of
Bali
Bakery’s
feedback and trend is taken seriously
Despite the growing competition,
passionmedia.co.id 33
THE ISLAND Bali Bakery Patisserie and Café has proven that consistency, quality, and innovation are some of the key aspects which determined the making of a successful business. Add the loyalty and hospitality to the mixture and it will mostly end up with repeating customers coming for more. Well, by all means, let them eat cake.
BALI BAKERY PATISSERIE & CAFE Jl. Raya Kuta No.65 Kuta Phone: +62 361 755 149 Jl. Hayam Wuruk No.181 Tanjung Bungkak - Denpasar Phone: +62361 243 147 Jl. Sudamala No. 26 Sanur Phone: +62 361 283 482 Jl. Kayu Jati No.1 Seminyak Square Phone: +62 361 738 033
34 passionmedia.co.id
DEEP LOOK
36 passionmedia.co.id
DEEP LOOK
Mental Revolution Chef Rahmat Kusnedi believes that it takes more than honesty, discipline, and creativity to become an established pastry chef Words: Edwin Pangestu Photo: Dwi N Hadi
R
might
experience, it takes time,” he said. This
Rp 2,5 million as a sous chef, only a level
invite admiration, inspiration, also
“instant” attitude of the kitchen staffs’ has
below pastry chef. Because I have passion
ahmat
Kusnedi’s
career
envy from any pastry chefs. He
lead to some serious problems, it leaves
in pastry, I took it. I upgraded my skills and
has worked abroad in France, America,
some hotels without a pastry chef in
do what I have to do to become a pastry
Renaissance
command.
chef, and in a year I was promoted.“
Cruise
Line,
before
he
went back to Indonesia to work in the
Rahmat explained briefly how we
hotels such as Sari Pan Pacific, Four
ended up with this situation. “Historically,
Seasons,
Borobudur, and then moved
in the late 80’s to the beginning of 2000’s,
It is important to notice that a pastry
to the industry in Bread Life. Now, he’s
the position of pastry chefs are mostly
chef is a manager, a leader with managerial
the Managing Director of Physalis’s, a
dominated by expatriates. 2000 is a
skills. Pastry is not all about making good,
company which supplies bakery & pastry
transition period where hotels started to
delicious, best-selling products. “I’ve met
products, also the President of Indonesia
hire locals as pastry chef, I was one of this
pastry chefs who return from Dubai,
Pastry Alliance (IPA).
Managerial Skills
generation,” Rahmat recalled. However,
Maldives, etc, who are great at making
According to Rahmat, it takes more
some of his successor doesn’t share the
products,
than ability to make great products to
same hard working mental attitude. “Those
managerial skills, such as calculating food
get in his position now. “In the world of
who work in pastry kitchen in 2005-2010,
cost. Let say they know the food cost is
pastry, basically you need only three
should replace our position. But it doesn’t
35%? Do they know why we come up with
things to be an established pastry chef:
happen now.”
the number? What is the ideal food cost?”
honesty, discipline, and creativity,” he
The
situation
has
gotten
worse,
showpieces,
but
lacking
in
he said.
said. However, he’s currently concerned
thanks to the rise of Middle East in hotel
Pastry chefs also must be able to set
about his successors’ mental state that,
industry. Dubai and Abu Dhabi needs
budget for his department, from how to
in his words, needs “mental revolution”. In
many workforce and it was an exodus for
count manning (the number of people
general, there are three major issues which
local kitchen staffs. “They got good salary
needed in the kitchen), how many shifts
often seen in future pastry chefs: they want
there, they may get $ 3.000 a month while
do we need, to calculating the overhead
instant gratification, lack of managerial
the local hotels might only offer a third of
cost. The most interesting part is to retain
skills, and keeping hard feelings.
it. Unfortunately, somehow it ruined their
the staffs and managing conflicts in the
mental attitude as they’ve become profit
kitchen. “Handling conflict is easy for
oriented,” he said. At the moment, it is no
me, because basically, everyone wants
wonder that finding a good quality local
to be appreciated, regardless of their
pastry chef is difficult for hotels.
backgrounds,” Rahmat said.
Instant Gratification “Along
with
the
development
of
internet and social media, it’s very easy to get information on how to make some
However, some people are willing to
Most often, Rahmat also become a
certain products in Youtube. However, it
sacrifice those benefits in order to return
psychiatrist for his staffs. He’s willing
create this instant gratification mental
to their homeland and hone their skills,
to analyze and take note of everyone’s
attitude. After graduated, they want good
Rahmat is one of them, “back in the 2000’s
problems, both personal and professional
job where they can command staffs with
I got $ 2.000 (a dollar worth around Rp
issues. Back then, one of Rahmat’s staff
big salary. I’m not saying it’s wrong, but
14.000 at that time), and when I got back
felt that he is ready to become a pastry
they also need to have standard skills and
in Indonesia, the company offered me
chef, but he hasn’t got the promotion.
passionmedia.co.id 37
DEEP LOOK personally. Rahmat admitted that back then, he was one of them. “I learned about many things abroad, but one of the most important thing about western people work’s ethic, is that they don’t keep hard feelings. For example, in the meeting, westerners might swear a lot, any swear, harsh, curse words, you name it. But outside the meeting room, we’re clear, no hard feelings.” “In the beginning, it’s hard for me, I can’t really take their words, I was pissed off and ready for a fight. But the great thing is that they still try to persuade me, even in that condition, they said, ‘come on Rahmat, you still mad at me?’ they even treat me some beer.
“Simply put, a pastry chef is a combination of a manager, a shrink, a human resource, and also finance”.
After we cooled
down, the chef told me to surpress my ‘Asian’ temperament a bit in the kitchen. I was amazed, I mean in here, if I scold my staff, he won’t talk to me in three weeks!” he laughed. As the president of Indonesia Pastry Alliance (IPA), Rahmat is currently active in holding seminars, mostly for the vocational
“You want to be a pastry chef? I’ll make
switched him into morning shift. He got
high school students where he can explain
you one tomorrow, but are you capable?
mad, points his cleaver to me and ready
these negative mental attitudes early on.
I’ll give you a paper work project and the
for a death match. After he cooled down,
Everyone needs mental revolution, but
guidelines. And then he said, ‘I’m not really
I listened to all of his complaints, about his
according to the chef, it is easier to do
good with computers, but I can make any
two kids who just graduated to junior and
the mental revolution to younger people.
products you want’. You can’t manage the
senior high school and he needed some
“Ability to make good pastry product for a
monitoring system of the outlet, how can
cash,” Rahmat remembered.
pastry chef is mandatory; it’s like speaking
you communicate with other departments
The conflict ends peacefully, the man,
English, nothing special. If you can speak
in hotel? You can’t even read monthly
who was also a boxer and a bit of thug,
French or Japanese, now we’re talking
budget and forecast,” Rahmat recalled.
then was able to become a supervisor.
added value.”
Perhaps, the most troublesome cases
“These kinds of moments truly make me
for Chef Rahmat is the one he called as
happy, because I was able to handle things
Kusnedi, it becomes apparent that there’s
”Stuck Corporal”, in which Rahmat refers
apart from technical issues. It is about
more than meet the eye about the job of
to as someone whose age should already
how we retain, protect, the kitchen staffs.
a pastry chef. “Simply put, a pastry chef
be a general, but he’s still stuck at corporal,
Actually, I have many similar conflicts and
is a combination of a manager, a shrink, a
along with corporal’s salary that can’t
they are interesting enough to be adapted
human resource, and also finance. If you
keep up with his house’s rising demand.
into movies about the life of chefs in the
want to be the top chefs, you have to arm
Dealing with one of them resulted in a
kitchen. It would be cool!”
yourself with the required skills; this is what
serious threat to Rahmat’s life, he got his
meeting
with
Chef
Rahmat
I mean when I’m talking mental revolution.
Hard Feelings
staff pointed a cleaver to him.
After
You have to master everything within the
Rahmat
One of Rahmat’s concerns about the
scope of the job. Some chefs can only
discovered that one of his senior staff
kitchen staffs’ attitude would be on how
criticize without giving any solutions, this
stole products. “He was working in night
we handle hard feelings. After all, we
has to be changed. Becoming a star is
shift, from 23.00 until morning. Due to the
are living in Asia, along with the eastern
truly a struggle. I mean in basketball, you
lack of monitoring, he was able to sneak
tradition. Actually, it is one of the most
can’t be a 3 points star if you only able to
some products out and sell them outside
common westerners’ complaints about
shoot from the center. You have to master
the hotel. I didn’t warn him directly, I
Asian staffs; they tend to take things
every corner of the field.”
The
case
started
38 passionmedia.co.id
when
PA SSION
Start Me Up Starting up isn’t easy, but Farid Al Farouk isn’t a fan of easy ways. Words: Edwin Pangestu Photo: Dwi N Hadi
F
arid Al Farouk was a graphic
Graphic design and culinary are two
nothing
designer, a bassist, and now he’s
completely different things, aren’t they?
about the product and variants, they’re
Fairmont Hotel’s Pastry Chef whose
Actually, they’re both pretty much the
just not challenging enough. I’m not saying
talent is recognized by the President
same. We need touch of art in the kitchen.
that the chefs aren’t good enough; it is
of Indonesia Pastry Alliance (IPA) Chef
Let’s take the plate as example. I see
the market which wasn’t ready for new
Rahmat Kusnedi, and Pipiltin & Anomali
plate as blank canvas, I can paint it with
product. I guess, I can learn more abroad.
Coffee owner, Irvan Helmi. Chef Farid
many different sauces. I can also play with
From Abu Dhabi, I moved to The Address
gives us one more reason to believe that
color and shape, they’re all also part of
Hotel in Dubai, fortunately I joined as
looks can be deceiving, despite of his
design. Very interesting! Learning graphic
starting team, again.
convincing appearance as punk rock band
design was something, but I can apply the
member (along with his cool name), the
concept in the kitchen in different ways.
really
different.
I’m
speaking
Did you have any culture shock back then?
chef is actually a fan of pastries with neat and sleek design. It’s a story of Farid’s
Why did you choose pastry over the hot
Yes, especially when I first arrived. I was
childhood, background influence, also his
kitchen?
used to meeting Indonesians, but on my
experience working in Middle East and
I felt that pastry is more artistic, as
first night, I was placed in a room with
China to hone his craft.
bonus, the kitchen is also colder, more
people from Africa. I was bit worried and
comfortable. In Sari Pan Pacific, I met
scared, but in time, I’m getting used to
How did you end up as pastry chef? Is
Chef Rahmat Kusnedi, back in 2004. Then
it. Fortunately, all of them speak English.
it coincidence or is it your childhood
I moved to Ritz Carlton as opening team
Once I had a staff from mainland China
dream?
for a year, after that I got a chance to
who can’t speak English at all! Well, he got
My initial inspiration is Rudy Choirudin’s
work abroad as Commis 1 in Abu Dhabi’s
no choice but to learn English, because if
show on TV (Selera Nusantara). It looked
Kempinski where I was able to know many
he hadn’t make any progress, he had to
very exciting to become a chef. However, I
chefs that continuously influence me, until
return to China in 3 months. I told him to
went to graphic design school in Interstudi.
now.
bring dictionary everywhere, read, learn,
One day, a friend offered me a training
and practice. Miraculously, he survived.
chance at Park Lane. I took the chance and
What are your motivations to move
got the job as casual worker, actually it
abroad?
You love being part of starting team?
was fun, and I was promoted as staff until
I want to see the world, because honestly, I
Sounds like a lot of work, isn’t it?
I moved to Sari Pan Pacific.
got pretty bored in Indonesia. I’ve worked
Actually, it was fun because we start
for 5 years in 3 different places, but there’s
everything
40 passionmedia.co.id
from
zero,
including
the
PA SSION
passionmedia.co.id 41
PA SSION
“Punk bands protest almost everything, but the point is, they want something right, at the proper place. Isn’t it the same with pastry?”
manning, we barely know each other.
You’ve met many superiors, your bosses.
We didn’t even know about the recipes,
Who’s the most influential mentor to you?
ingredients, we got to set up lot of things.
Chef Dedy (Sutan)! Especially in technical
Being a part of starting team is more
terms, he taught me how to make proper
interesting because we can decide almost
food. His attention to details, his discipline
everything, unlike the running hotel where
inspires me. Until today, wherever he
we can only change 1-2 products.
goes, he still thinks that “every day is a competition”. That’s why he’s mad for
How long did you stay in Dubai? Where
competition. His discipline and knowledge
did you go next?
is transferred to everyone. I described
It was pretty long, around 6 years. I met Chef
Chef Dedy’s work as….. I don’t know his
Dedy Sutan during the last 2 years of my
hands were just simply gifted; he got that
stay. From there I moved to Macau, but only
sort of magic touch. He can put things
for 6 months. It was completely different
randomly and it will look good. He is
environment, I didn’t really feel comfortable
especially good at chocolate, you can tell
there. I’m speaking mostly about the food,
from his showpieces.
because I am a Moslem. It’s a bit difficult to find halal food there. I decided to quit and
Do you believe in pastry specialization?
joined another new project involving 2 stars
What’s yours?
Michelin Chef from France in Nanjing, China,
Ideally, we have to know everything from
around 2 hours’ drive from Shanghai. Again,
chocolate, sugar, bread, but at the same
I was the starting team.
time, we also need specialization. I put special interest in chocolate, because to
42 passionmedia.co.id
PA SSION me, chocolate is unique. It is similar to wine in some ways, different origins, and different soils, resulted in different taste. Chocolate with different cacao content percentage also needs different handling. Tell us about your hobby. I love music since I was a child, but I started to perform with bands in junior high school. It’s hard to gather the band members nowadays, that’s why I mostly play bass at home. I love bass because it’s not a complicated as guitar. What’s your favorite band or bassist? I love (old) bands like Sex Pistols, Dead Kennedys,
Minor
Threat.
The
current
bands that I love were The Strokes, 30 Seconds to Mars. I also love local bands such as Andra & The Backones and Netral. For the bassists, I admire Lemmy Kilmister (Motorhead), Sid Vicious (Sex Pistols) and
Yeah, but it’s still very new. We had it just
we’ve had hard times finding lemon purees
Bagus (Netral). Bass in band is a bit similar
now. About why some hotels run without
here. On the other hand, perhaps the
to pastry in kitchen, one might say they
any pastry chefs, I don’t really know, it’s
chefs here don’t really know much about
are not important, but they actually are.
their internal problems. Ideally every hotel
ingredients, and it stopped suppliers from
should have one, but some hotels felt that
importing new ingredients because of
What’s the correlation between punk and
having a sous chef is already enough.
the low demand. For chocolate, I used
pastry? They don’t seem to be related in
Actually we need conceptor in the kitchen
to have Felchlin (Swiss chocolate brand)
any ways, you know, punk is a bit brutal…
and of course, the executors.
in kitchen, but I can’t find it anywhere in
Actually, they’re not that brutal, punk
Indonesia. Of course it can be substituted,
bands just expressed it differently. Punk
Why
bands protest almost everything, but the
Indonesia?
point is, they want something right, at the
I have no problem with Nanjing, it’s better
proper place. Isn’t it the same with pastry?
than Macau. It’s easy for me to find halal
Who’s your hero in pastry?
We want everything in it’s rightful place,
food there, Nanjing also has many Moslem
Frank Haasnoot, he’s a Dutch. I like his
discipline, neat. It’s just we have different
communities and mosques. I miss my
touch, very neat, very sleek. He’s more into
delivery and style.
home and family. The benefit might not be
French Asian style. Actually, many French
did
you
decide
to
return
to
but different brands require further recipe adjustments.
as big as what I got abroad, but in the end,
chefs incorporate Asian elements, such
that
it’s not all about money, family is more
as in Green Tea Opera. Opera Cake came
regeneration is one of the hottest issue in
important. Some people might bring their
from France, but it features Japanese’s
hotel industry.
wives abroad, but for those who don’t, we
matcha, something that is exclusively
Probably because we have our own
met our wives every one or two years.
Japan. I guess this would be the future
Chef
Rahmat
mentioned
activities, we don’t have any forum to
trend.
gather the old and younger generations.
Let’s
We just met in competition or in meetings
industry, how far are we left behind?
What’s your future plans?
occasionally. We’re not like Singapore who
Pretty far. Let alone Singapore, we’re
I’d like to have my own restaurant or
has Singapore Pastry Alliance.
even left pretty far behind Thailand.
outlet. It’s still sketches actually, but I want
talk
about
Indonesia’s
pastry
Because, honestly, it’s a bit difficult to
to make something that is simple, nothing
We have Indonesia Pastry Alliance, don’t
find ingredients here. Some can’t enter
fancy, a place for everyone, especially the
we?
because of the customs. For example,
middle class.
HOTEL FAIRMONT JAKARTA Jl. Asia Afrika No. 8, Gelora Bung Karno, Jakarta 10270 Phone: +6221 2970 3333
passionmedia.co.id 43
PA SSION RECIPE
Wa l k i n t h e F ore s t By Chef Farid Al Farouk
44 passionmedia.co.id
PA SSION RECIPE
passionmedia.co.id 45
PA SSION RECIPE
Walk in the Forest Ingredients: White Chocolate 420 gr 420 gr 2 pc 205 gr 24 gr 840 gr 147 gr
Bavarois: Heavy Cream 35% UHT Milk Vanilla Stick Egg Yolk Gelatin Sheet Heavy Cream 35% Refined Sugar
By Chef Farid Al Farouk
Bitter Chocolate Cremeux: 250 gr Heavy Cream 35% 20 gr UHT Milk 50 gr Refined Sugar 176 gr Dark Chocolate 70% 2 pc Vanilla Stick 50 gr Egg Yolk 26 gr Refined Sugar 3 gr Gelatin Compressed Amarena Cherry: 75 gr H2O 95 gr Amarena Syrup 25 Pcs Amarena Cherry 25 Pcs Morello Cherry 1 pc Vanilla Stick 5 pc Anise Star 1 pc Cinnamon Stick 1 pc Rosemarry 3 gr Salt Pistachio Butter Sponge: 275 gr Unsalted Butter 50 gr Pistachio Paste 300 gr Icing Sugar 300 gr Whole Egg 190 gr Cake Flour 20 gr Chopped Pistachio 2 gr Salt 4 gr Baking Powder Method: White Chocolate Bavarois: First, boil the cream, milk, vanilla stick. In another place mix sugar and egg yolk. Cook the egg yolk in to the cream mixture like an anglaise, add the gelatin and cool down to 20-25°C. Fold in to the soft whipped cream. Bitter Chocolate Cremeux: Boil cream, milk vanilla stick. In another place mix sugar, egg yolk. Cook the egg yolk in to the cream mixture like an anglaise, add the gelatin and pour in to the dark chocolate. Keep in the fridge about one hour before use. Compressed Amarena Cherry: Put all ingredients to a vacuum bag, compressed, and slow cook in the temperature 56°C about 1 hour. Pistachio Butter Sponge: Beat icing sugar, butter, pistachio paste, and salt until get the creamy texture. Add the egg slowly until all cooperated. Fold in all the dry ingredients to the mixture. Bake in the preheat oven 180°C about 25 minutes.
46 passionmedia.co.id
PA SSION
Through the Looking Glass Dedy Sutan Supriady is no stranger to competition, as he has been a winner in plenty of international pastry championships. Words: Eve Tedja Photo: Heri Obrink
48 passionmedia.co.id
passionmedia.co.id 49
PA SSION
“The worrying thing for me is the presentation fever. Taste is becoming less important than its look, and how copying a trend is sadly still much more preferable than experimenting with something new”.
H
is recent role in representing
to share their skill and expertise. I have
Indonesia on the most prestigious
worked in Kempinski Hotel Mall of the
pastry competition in the world,
Emirates, The Address Dubai Mall, and
the Coupe du Monde de la Pâtisserie 2017
The Address Downtown Dubai. In 2014,
in Lyon, was something that he would not
I decided to come back to Indonesia. I
forget in a long time. PASSION talks to the
was involved in setting up Pipiltin Cocoa,
busy chef about his career, competitive
part of the team in the pre-opening phase
streak, and the role of photography in his
of Raffles Hotel Jakarta, and eventually
dessert creations.
joined the Potato Head Family as the Group Pastry Chef in the end of 2015.
Shall we go back to the beginning to find out how did you become a pastry chef?
In what medium is your style more clearly
I had to say it was because of a
expressed and how does it influence the
demonstration. I was a kitchen apprentice
concept of the pastry at your current
in a five star hotel in Jakarta when
work place?
suddenly the majority of its staffs held a
I have to say my favourite medium is
strike. I closely worked with the sous chef,
chocolate. There is no limit on what you can
assisting in everything that I could to avert
do with chocolate. To make a remarkable
a catasthrope. Afterward, that hotel closed
dessert, one has to master the recipe
for a month before a new management
before going for the presentation. I love
took over and I was called back to join the
to play with texture, flavour, and different
kitchen. The sous chef appointed me to
presentation in one plate; and that is what
work in the pastry kitchen so I think my
I created here for Potato Head.
career path was sealed back then! Tell us about your exciting experience as
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Is it true that you spent most of your
the first Indonesian representative in the
career working abroad?
Coup du Monde de la Pâtisserie.
Yes, I spent a lot of time working in the
It was a humbling experience. Our team
Middle East. I joined Shangri La Dubai and
which are made of Dwi Artha Astika of
met my mentor, Chef Anthony Collar there.
Potato Head Beach Club, I Ketut Suaryana
He taught me the basic of pastry and the
of Nusa Dua Beach Hotel & Spa, and I,
love of photography. When he moved, his
were up against 21 teams from all over
replacement, Chef Chris Widmar taught
the world. Their countries have been
me about flavour and kitchen organizing.
competing for many times while for us,
I was lucky to have met many inspiring
it was the first time. We had to make
figures in the industry who are willing
three
Valrhona
Grand
Cru
chocolate
PA SSION
entremets, three frozen fruit desserts from
our companies and our mentor, Potato
scene?
the Ravifruit range, 15 identical plated
Head Family’s Director of Culinary’s Will
We
desserts, one artistic sugar piece, one
Goldfarb, there are still lot more to learn. I
chefs, working here and abroad. Many of
artistic creation made of chocolate, and
was amazed by the technique, innovation,
them are working in the hotel industry.
one artistic creation made of sculpted
discipline, team work, coordination, and
Unfortunately, working in the industry
hydric ice within 10 hours.
training schedule of the other participants.
has its own limitation especially in the
To answer your question, yes, I want to do
freedom to create. In that sense, individual
another round with my team!
pastry or dessert shop are much needed
Pak Ketut and his skill in ice sculpting impressed
a
lot
of
the
attendants,
especially with his hand carving tools while
have
immensely
talented
pastry
to push the growth of pastry and dessert
the other participants using electric saw.
We
Our concept was to introduce nutmeg and
photography.
learned
about
your
love
for
dessert culture. There are only a handful
incorporated its distinctive flavour into the
Yes, I love taking pictures of food.
of
desserts. We got the 20th place. This time,
Personally, it helps me on documenting
further campaign or introduction are still
we didn’t win.
my creation. At the same time, it teaches
needed. The worrying thing for me is the
me to be more aware of composition,
presentation fever. Taste is becoming less
What did you learn from that competition?
texture, and generally, adjusting the dish
important than its look, and how copying
Will you go again next time?
and make it looks better.
a trend is sadly still much more preferable
We need a better preparation. Despite the full support that we received from
creativities. In Indonesia, we don’t have a dedicated
dessert
destination
so
than experimenting with something new. What do you think of Indonesia’s pastry
POTATO HEAD BEACH CLUB Jl. Petitenget No.51B, Kerobokan Kelod, Kuta Utara, Kabupaten Badung, Bali 80361 Phone: +62361 473 7979
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PA SSI ON RECIPE
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PA SSION RECIPE
70% T a b an an Bali C h oc olate By Chef Dedy Sutan Supriady
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PA SSION RECIPE
70% Tabanan Bali Chocolate Ingredients: Chocolate Marquise: 100 gr 70% Tabanan Bali Chocolate Pipiltin 80 gr Unsalted Butter, Melted 34 gr Eggs Whole 17 gr Eggs Whole 100 gr Whole Wheat Biscuit 25 gr Almond Slice, Baked 25 gr East Bali Cashew Nut, Baked Cashew 38 65 25
Nut Coating: gr 70% Tabanan Bali Chocolate Pilpitin, Melted gr Cocoa Butter, Melted gr East Bali Cashew Nut, Baked and Chopped
Spiced Chocolate Cremeux: 125 gr Heavy Cream 35%, Anchor 10 gr Anchor Milk 25 gr Granulated Sugar 88 gr Dark Chocolate Couverture 64% 2 pcs Star Anise 2 gr Sechuan Pepper 1 gr Vanilla Stick 25 gr Egg Yolk 13 gr Granulated Sugar 2 gr Gelatin Chocolate Mousse: 54 gr Sugar Syrup B40 40 gr Egg Yolks 40 gr Whole Egg 134 gr 70% Tabanan Bali Chocolate Pilpitin 234 gr Heavy Cream 35%, Soft Whipped 6 gr Gelatin Leave
By Chef Dedy Sutan Supriady
Chocolate Coating: 38 gr 70% Tabanan Bali Chocolate Pilpitin 65 gr Cocoa Butter, Melted Fudge Brownies: 40 gr 70% Tabanan Bali Chocolate Pilpitin, Melted 18 gr Unsalted Butter 25 gr Egg Whole 26 gr Brown Sugar 23 gr Pastry Flour 3 gr Baking Powder 8 gr Cocoa Powder 26 gr 70% Tabanan Bali Chocolate Pilpitin Chocolate Cinnamon Ice Cream: 375 gr Fresh Milk Full Cream 125 gr Heavy Cream 35% 125 gr 70% Tabanan Bali Chocolate Pilpitin 125 gr Castor Sugar 25 gr Glucose Syrup 100 gr Egg Yolks 10 gr Cinnamon Stick Method: Chocolate Marquise: In a mixing bowl, whipp eggs whole and sugar to white pale. Add melted chocolate and butter. Add the rest of ingredients. Transfer to a cake ring, let it set in the chiller before portion. Coat with cashew nut coating. Cashew Nut Coating: Mix all ingredients. Spiced Chocolate Cremeux: Boil cream, milk, sugar, star anise, sechuan pepper, vanilla stick together . Let it infuse for 20 minutes. Strain and re boil, add mixed sugar and egg yolk. Cook to a custard, add dark chocolate and bloomed gelatin. Chocolate Mousse Sphere: Boil sugar syrup B40, pour to egg yolk and eggs while beaten. Add melted gelatin and warm melted dark chocolate. Fold in the ganache to whipped and transfer to a sphere moulds. Coat with Chocolate coating while freeze. Chocolate Coating: Mix all ingredients. Fudge Brownies: In a mixing bowl, whip eggs whole and brown sugar to double volume. Add melted butter and chocolate. Fold in mixed flour, baking powder and cocoa powder. Add chopped milk and dark chocolates. Bake in preheat oven 180°C for about 30 minutes. Chcolate Cinnamon Ice Cream: In a sauce pan, boil cream, cinnamon stick, glucose and milk. Remove the cinnamon stick. Add mixed egg yolk and sugar. Cook to a rose. Add dark chocolate. Strain well, let it rest in the chiller for about 4 hours before churne into the ice cream machine. Setting: Pipe spiced chocolate cremeux on to a serving plate. Press with a flat top. Assemble the chocolate sphere, brownies, marquise and garnish with chocolate branch with touch of edible flowers and finish with chocolate ice cream.
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THE EMBA SSY OF CHOCOLATE
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THE EMBA SSY OF CHOCOLATE
Geometrical Pastry Architecture and Pastry were having an affair, and then they gave birth to Dinara Kasko. Interview by: Louis Tanuhadi Photo: Dinara Kasko
E
ven if you never know her name, there’s a good chance that you’ve seen her works, especially if you’re active on Instagram. In fact, Dinara Kasko’s exceptional design has grabbed the attention of the world’s leading pastry magazine, So Good. When they put her cake as the magazine’s cover last year, the young Ukrainian pastry chef became instant celebrity. Kasko’s unique product’s concept is the result of her diverse backgrounds as architect-designer, 3D visualizer, and photographer. However, it was pastry that becomes her biggest interest, made her name known throughout the world and influence new generations of pastry chefs, along with her obsession of black, white and red. In this exclusive interview with Passion Magazine, Dinara shared her story and future plans.
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THE EMBA SSY OF CHOCOLATE Tell us your background story. I started to bake like most of housewives, with some simple cakes and pies, but it quickly turned into my passion. I began to study patisserie at home in my small kitchen and attend courses with famous professional pastry chefs. By the time I graduated from University of Architecture and Design and worked as an architectdesigner and a 3D visualizer. What’s the highlight of your career? For me, my greatest pastry triumph was publication in So Good Magazine. They made an article about me, and moreover they decided to put one of my creations on the cover! I couldn’t believe that I, a usual amateur girl, would be in the magazine among world-class professionals, and I then was shocked when they said that my cake was on the cover! How did you end up combining architecture and pastry? From the moment I got into Patisserie I decided to try to add something new into it. I realized that the appearance is as important as taste. The best way to make something new was to create my own molds. It was not a problem for me to make my own molds, using 3DsMax and printing them with 3D printer. I made a series of desserts using simple geometrical figures without any color and decor. It even didn’t look like something edible but I really liked it. I liked what I got and I decided to make more. I opened for myself new interesting possibilities. And I’m working with this style now, trying to create more geometric cakes, using parametric methods and geometric constructing principles. I use ideas for the inspiration from modern architecture, art, nature and any objects that surround us. What’s your favourite thing to do? My favourite thing is to bake and create new cake designs and experiment with tastes! But there are so many other things to be done. If I had a day or two, I would sketch new cakes and bake all day long. My head is full of new ideas and concepts! What’s your most treasured piece of patisserie kit? I’d like to have my own professional kitchen, with more space for work and photography. Because the appearance is just as important as the taste.
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THE EMBA SSY OF CHOCOLATE
“I use ideas for the inspiration from modern architecture, art, nature and any objects that surround us”.
What do you like to do when you’re not creating works of art? I like to spend the day with my family and travel. Are there any chefs whom you admire and/or have helped shape your craft? All chefs which courses I attended, influenced me. There are many memorable desserts from David Gil; then Pierre Herme, he is a genius, all he does is divine; Julien Alvarez. I adore what Juan Pablo Cortés, Yann Bernard Lejard, Melissa Coppel, Kévin Ketkaew, Christophe Michalak do. So many talented pastry chefs all over the world. Have you got any exciting projects coming up? I’m going to create more my own molds for cakes using parametric design. Also I’ve tried to cut out chocolate using a milling-machine and I’m going to try to cut out something intresting with the machine now. Also there are a lot of offers from all over the world: courses, lectures, job offers and even TV programs.
What are your predictions for pastry over the next few months? Pastry is becoming very popular all over the world, so there are so many areas for development in your cake business. What are your top cake business tips? Try to make your own recognizable style. Why do you do what you do? What motivates you? I want to try more and more in Pastry and I can’t stop. I see new and new capabilities. Also my followers are waiting for my new cakes. Take us through a typical day for you? I have a little daughter so the most of the day I have to spend with her, usually just at night I have free time for baking.
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THE EMBA SSY OF CHOCOLATE
Frangipani Chocolate Flowers by Chef Qothrun Nada
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Frangipani Step by Step: 1. Pipe a tempered TULIP White Couverture “IVORY� on baking paper. Raise the baking paper so the melted chocolate slowly falls and place baking paper on a corrugated plastic roof panel. 2. Chill +/- 15 minutes until they become solid, and pull it off using scraper. 3. Use ring mold to put all of the chocolate petal altogether. 4. Stick them up by piping more chocolate in the center. 5. Spray yellow cocoa butter coloring at the center of the petals. 6. Stick the chocolate frangipani at the chocolate flower pot using piped chocolate, cooling spray will help the hardening process. 7. Put some chocolate leaves. 8. More frangipani petals and chocolate leaves will bring the frangipani to life.
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THE EMBA SSY OF CHOCOLATE
Dahlia Chocolate Flowers by Chef Dinda Andeska
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Dahlia Step by Step: 1. Dip knife into tempered TULIP dark couverture “HESTIA” and pull it off on a baking paper. 2. Lay the baking sheet on corrugated plastic roof panel to create the arch and chill until they get solid. 3. Pull them off using scraper. 4. Stick the petals to make to form the dahlia using TULIP dark couverture “HESTIA”. 5. They would harden faster if you use cooling spray. 6. Apply purple cocoa butter coloring to the entire flower petal using spray. 7. Pipe the tempered TULIP dark couverture “HESTIA” to the base of the chocolate leaves. 8. Put the chocolate leaves all around the dahlia.
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THE EMBA SSY OF CHOCOLATE
Water Lily Chocolate Flower by Chef Fararine Margaretta
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Water Lily Step by Step: 1. Spray TULIP Arte Red Cocoa Butter tempered TULIP dark couverture “ HESTIA”. 2. Pour the tempered TULIP dark couverture “ HESTIA” into the chocolate Mold 3. Put the mold upside down to remove the excessive melted chocolate, you only need thin layer of the chocolate. 4. Chill the petals for 15 minutes, if you use good quality chocolate mold and tempered the chocolate correctly, it’ll be easier to pull the petals off. 5. Put the petals together to make the inner layer of water lily and bind them using the tempered TULIP dark couverture “ HESTIA”. 6. Pipe some of the melted chocolate onto the baking tray as a base for the flower. 7. Put the first inner layer of the water lily petal on top of the base. 8. Proceed to the next layer over and over until you get the main water lily flower. 9. Put smaller water lilies onto the chocolate flower pot. 10. Add some chocolate leaves.
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THE EMBA SSY OF CHOCOLATE
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4. Put it upside down and chill for 15 minutes. 5. If tempered correctly, your chocolate flower pot will slide out of the plastic pot easily. 6. There you go, the chocolate flower pot.
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Chocolate Leaf by Step: 7. Apply TULIP Arte Green cocoa butter coloring into the brush. 8. Brush the coloring onto a plastic thin film and chill until it gets solid. 9. Use yellow cocoa butter coloring into the brush. 10. Repeat the process to make the second layer and use the third coloring, white. 11. Repeat the process to make the third layer.
12. Finally , spread the tempered TULIP dark couverture “ HESTIA” over the solid cocoa butter colourings. 13. Press leaf mold onto the layer. 14. Use any cylinder-shaped things to make the arch and put tape to keep the sheet in shape. 15. Chill for 15 minutes, you should be able to pop the leaves off easily.
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CAFFEINE CORNER
The Artisanal Tea Blender Find your own cup of tea from 89 selections of premium tea blend in Lewis & Carroll. Words: Edwin Pangestu Photo: Dwi N Hadi
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CAFFEINE CORNER
B
y the end of 2015, the modern tea house: Lewis & Carroll captivated the bloggers and early adopter communities in Jakarta with its rainbow colored tea cups and interior decoration. The posts of the place which was influenced by Japanese design’s clean look in Instagram were usually followed up by common question such as, “what a cute place, where is it?” However, we knew Lewis & Carroll was very serious about tea when we see the unique smelling station: small batch of various tea blends in test tubes to help customers find their own favorite cup of tea, and wide range of the tea blends. The clean, colorful Japanese interior design and adventurous smelling station are the reasons why Lewis & Carroll went viral back then. In total, Lewis & Carroll offers 89 tea blends which can be grouped into 12 categories: black tea, black blend, white, white blend, herbal, green, green blend, oolong, oolong blend, spice, fruit, and flower. Every tea variant can be enjoyed hot or iced. With their wide variants of artisanal tea blend, it’s a definite heaven for tea lovers out there. “Lewis & Carroll is on a mission to introduce Indonesian tea to the world, not as commodity, but as a brand. We use 80% of Indonesian tea in our modern tea house,” said Bambang Laresolo, Lewis & Carroll’s Master Tea Blender. “We offer different tea experience to customers. People might have their own personal taste preference, that’s why we give you many choices. If you’re still new to tea and feel confused, we have the smelling station. Most of the times, if you like the smell, you’ll love the taste of the tea,” said Bambang.
Tisane & The Food Even if you don’t like the taste of traditional tea (I’m not sure if there’s any), you can have “tisane” or herbal tea: tea that is not made of actual tea (camellia sinensis) leaves. It is usually made of dried fruit, spice, or flower. Some of the favorites are: Wild Ones (cranberries, elderberries, hibiscus, cherries, morello, raspberries, red rose buds), Happy Summer Days (apple, pineapple, papaya, mango, mate, hibiscus, bamboo leaf and lemongrass), Island Cordial (mango, orange, strawberry, marigold, safflower, pineapple). For the tisane, Lewis & Carroll use imported German fruit and flower. In fact, it is almost impossible for anyone not to find their favorite cup from these 89 variants. Brewing tea isn’t as simple as pouring
hot water into the cup of tea. Every type of tea requires different volume of the water, temperature, and brewing time, very similar to coffee. Lewis & Carroll is using the modern device called “steampunk” which has individual preset for the wide range of tea blends. “I ensure you whoever brew the tea will give consistent result because we have set different parameters for every type of tea, and the brewing was done with machine,” add Laresolo. Tea isn’t best enjoyed alone. Lewis & Carroll also has wide range of food from salad, main course, to dessert. Some of the recommended menus are: Pan Fried Salmon (pan fried Norwegian salmon, mashed potato and mixed salad with lemon butter cream sauce and tomato sauce), Vietnamese Salad (green lettuce, endive lettuce, red radish, julienne red paprika, grilled chicken breast with homemade vietnamese dressing), and Cacaocha (kyoto matcha crème brulee textures of chocolate, cashew feuilletine).
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CAFFEINE CORNER
“Lewis & Carroll is on a mission to introduce Indonesian tea to the world, not as commodity, but as a brand”
White Tea If there’s one item that Lewis & Carroll focuses on, it’s their white tea, the least processed of all teas and considered as the best and most expensive tea. White tea itself comes in 3 categories: silver needle (made solely of youngest tea bud), white peony or bai mu dan (made of the bud and the leaves below it) and shou mei as the lowest grade of white tea. “Back to our concept as artisanal tea blend, we see tea as an art. There are 3 aspects of our products that have to be good: the look, the aroma, and the taste. We use only silver needle tea because quality is our main concern. Silver needle is best looking among all teas. It also has the highest content of catechin and theanine,” said Bambang.
Catechin is a specific type of polyphenol and antixodant. It may reduce the risk of cancer, cardiovascular disorder, it also has anti-aging properties. Meanwhile, theanine has the potential ability to reduce mental and physical stress, improve cognition, boost mood, and cognitive performance. Last but not least, it has some caffeine boost that you need to start the day or get things done. While tea is popular with many health benefits, Bambang prefers to associate Lewis and Caroll’s tea to taste. “Our silver needle white tea tasting profile is very light, delicate, and more to the fruity side. To emphasis the subtle taste of the white tea, we usually blend it with another fruit to create interesting tasting notes,” said Laresolo. In addition to their favorite Snow
Owl ( silver needle white tea) and Snow Leopard (organic version), Lewis & Carroll has 5 other white blend involving fruits such as: mango, orange, black currant, kiwi, to flowers like marigold, safflower, cornflower, red & pink rose petals. This line of white tea blends are often paired with their Pan Fried Salmon. If you’re interested in learning about premium tea and tea blending, this might be the perfect place start. Lewis & Carroll regularly holds open public tea academy to educate the market and customers. Even though the tea scene is not as numerous as coffee shops, Lewis & Carroll is one of the few places in Jakarta which managed to bring the fun and color to the world of tea.
LEWIS & CARROLL Jl. Bumi No.4, RT.2/RW.3, Gunung, Kby. Baru, Kota Jakarta Selatan, DKI Jakarta 12120 Phone: +6221 270 2660
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The Rise of Specialty Chocolate Irvan Helmi tells us stories about Pipiltin’s crossroad, how it penetrates Japan and the new concept of specialty chocolate. Words: Edwin Pangestu Photo: Dwi N Hadi
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t’s pretty natural to search for “Pipiltin” in Instagram when you want to search chocolate cafes. But this year, something uncommon happen, I found @pipiltinjapan with Pipiltin’s inverted color in the search result. I said to myself, “the chocolate bar is authentically Pipiltin’s, are they opening new business in Japan? Or is this a fake account?”. I don’t like assumption, so I called Irvan Helmi, the owner of Pipiltin Cocoa (and also Anomali Coffee, FYI). It appears that my first guess was spot on!
The Crossroad Pipiltin gained popularity in 2013 when they opened their first outlet in Barito, and the next year, they opened another outlet in Senopati. Today, the only remaining Pipiltin outlet is in Sarinah Plaza with streamlined dine-in menus. While some people might be wondering why, I was fortunate to able to listen from the owner first hand. “In middle of 2015 to the end
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of the year, Pipiltin is at the crossroad. As chocolate café, are we gonna be home of dessert, or are gonna be chocolate manufacturer,” Irvan recalled. Irvan, along with and his sister & co owner, Tissa Aunilla, analyzed all the possible outcomes. “If the café chocolate consumption rose, we wouldn’t have the chocolate supplies. We would become permissive and tempted to start using chocolate from other companies, and it contradicted our initial concept: bean to bar. Are we going to be Max Brenner? Not to say that it’s bad, but that way, we couldn’t change the supply chain, we want to encourage cacao farmers to come up with better products. In addition, we’ll have new competitors every year; we also have to come up with new menu every 3 months. After contemplating, we found out that our passion is not in pastry, but in chocolate. To us, anyone with pastry chefs can start new dessert café, but only a few
CAFFEINE CORNER
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CAFFEINE CORNER of bean to bar chocolate is still new, it’s a niche market,” said Irvan. Even though Japanese market is often considered difficult to many, Irvan feels very positive, thanks to Pipiltin’s partner in Japan, Map Marketing. It is actually a software development company which conducts marketing research based on map demographic. “They know exactly the behavior of the people living in certain area. They know what the locals’ favorite foods, even their common diseases. That’s why they become consultant for brands. And now they want to do business in retail, because they already know the target market of products, cool isn’t it? We believe technology company can live in any ecosystems, whether it’s healthcare, retail, lifestyle, everything will be based on online. It’s more sexy to us compared to retail companies who already have hundreds of chain outlets.” For this partnership, Pipiltin and Map Marketing established a new company as their legal entity in Japan called Rubah Empat. “They even use Indonesian name. Actually, they really love and care about Indonesia, seriously! In addition, they share common mission with us: to improve the cacao farmer’s condition. People assume farmers are poor, uneducated, uncapable, we’d like to change that,” said Irvan.
Specialty Chocolate
people are willing to manufacture small to medium scale chocolate from scratch like what we do now. It’s clearly more blue ocean (please Google: “Blue Ocean Strategy”).” Irvan felt that dessert cafe is very “lifestyle”, not very sustainable, and the fluctuation of the business is deep. “Finally we decided to stick with Pipiltin’s core business: manufacturing chocolate from scratch with the supply from 4 of the best regions in Indonesia; Aceh, East Java, Bali, and Flores. In the near future, we will also add 2 more single origins from Lombok and Papua. With this concept, we are able to penetrate into Japanese market in the beginning of 2017,” said Irvan.
Invading Japan In this new chapter, Pipiltin aims big. They want Asian market, and they do it by penetrating Japan. Although they’ve
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been doing business in Singapore, Irvan think Japan is a significant entry point for Asia, because, as we know, Japan is very strict when it comes to quality, “If I were to approach new distributors in Asia, I can say that we’re readily available in Japan, there should be no problem if you’re concerned about quality. We’re very confident with our quality. After all, Indonesia is the third largest cacao producer in the world. Now it’s up to us on how we do the branding.” The first period of sales in Japan, which was started in January 17th 2017, were promising. “The farm to table culture is very trending in Japan. They want to know the origin of the stuffs they consume, coffee is obvious, but they even question the salt’s origin. Japaneses are very detail when it comes to ingredients, they love seeing (our) products which feature coconut sugar, or chocolate with no lecithin at all. Even in Japan, the concept
You’ve heard the term over and over as it has matured in the world of coffee. While specialty chocolate is still new, “couverture” is perhaps more popular term in chocolate. According to Irvan, couverture and specialty chocolate are used in different context. While couverture refers to the amount of cocoa butter, specialty chocolate shares the same spirit and approach as specialty coffee. How they handle the raw materials, how they view consistency and refuse the use of synthetic additives are some of the approaches that belong to the world of specialty. “Not all couverture chocolate is specialty, because specialty chocolate requires the cacao bean to be fermented first hand. Non fermented bean doesn’t have any acidity. Fermented cacao bean is sold in higher price because the fermentation process takes longer time,” explained Irvan. The “specialty” approach starts from farming the cacao bean. The ripe cacao is sorted one by one with very little defects, to get good quality cacao bean. “How can you tell whether the bean is good or bad? One of the criteria is by using bean
CAFFEINE CORNER count. In Pipiltin, we use ‘95 bean count’, which means that there are less than 95 pieces in 100 gr of cacao bean. Visually, it means that our cacao bean is big, because if they’re small, it will obviously take more than 95 to reach 100 gr. This kind of standards actually belongs in the realm of specialty, similar to cupping score in coffee. But somehow, no one has written any regulations about it in chocolate,” said Irvan. Why bother using big bean? It’s because specialty chocolate requires the bean to be fermented to develop complex flavor. “Big bean has higher sugar content. Sugar is very important in flavor development because it’s like fuel in fermentation. Let’s take tapai (fermented cassava) for example, before fermented, cassava has totally different flavor than tapai. The same thing happened in cacao bean. After fermented, cacao bean will lose 60-80% of its bitterness,” said Irvan. It explains why higher cacao content in specialty chocolate doesn’t equal more bitterness. The use of additive flavoring such as vanilla extract is a common practice, even for the big chocolate companies, because they need consistency. “Let’s take a famous Swiss chocolate brand for example. Because they’re produced in mass scale, the one you tasted somewhere in Africa need to have the same consistent taste as the one you have in your nearest Indomaret. Is it specialty? I don’t think so. In coffee, someone brew Sumatera Mandheling Natal for you, he even mentions the district of the coffee bean. But when asked where the sweet aroma comes from, he answered, ‘we use vanilla extract’. Well, that’s not specialty! In the world of specialty, people want natural taste of the product.” Sometimes, the concept of specialty goes against the mass industry’s obsession over consistency. “The question is: can the nature guarantee consistency? Is there anyone who can guarantee that we’ll have the same quality crops over the years? The climate constantly changing, some regions may have droughts; some may rain all along the year. It affects the flavor. The only way to have consistency is to use synthetic additive. Can plastic or paper be consistent? Sure. However, crops like coffee, rice can never be consistent, and it’s a natural consequence. We’re used to mass scale consistent products to a point that we abandon the source and the ingredients. As long as the taste is consistent, I’m happy, right? Wrong! The
right approach is to take the best of what the nature can give. We guarantee that we have the best possible cacao bean, not the most consistent one. In fact, I don’t want Pipiltin to have consistent taste.” However there are some areas in the business that need consistency. “We don’t position ourselves to train the cacao farmers, we respect their local wisdoms. But for the practice for fermenting the cacao bean, now we’re talking consistency. As long as they follow the Good Agricultural Practises (GAP), there should be no problem.”
Indonesia’s 4 Single Origins Even though Pipiltin still have their dessert café in Sarinah, they focus in the 32 variants of chocolate bars. Of course, it is interesting to discuss the variants with different kinds of nuts and short bread, but any company can do that. I prefer to talk about their 4 Indonesian single origins chocolate, it’s what separates Pipiltin from the competition. The 4 regions are: Pidie Jaya Aceh, Glenmore East Java, Tabanan Bali, and Tanazozo (read: Tanaroro) Flores. The best thing about these single origins is they have their own distinctive characteristic. “Aceh is very strong in the nuttiness, more to cashew. East Java is very bright, acidic, with notes such as raisin and honey. Bali is more to the fruity side, full bodied with caramel notes, but not as acidic. Flores is interesting because it features special coconut sugar which resulted in savory, coffee, and orange like notes,” explained Irvan. Irvan Helmi also told us stories behind the regions. “About the name Glenmore East Java, we don’t make it up, it’s the actual name of the district. Glen actually
“The question is: can the nature guarantee consistency? Is there anyone who can guarantee that we’ll have the same quality crops over the years?”
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CAFFEINE CORNER means hills, it’s an old Javanese language. More comes from Alex More, a Dutch businessman who has vast land in East Java, near Banyuwangi. Because all of the land belongs to Alex More, people call it Glenmore. Meanwhile Tanazozo is actually the name of the tribe in Flores. It consists of only 6 villages. We’d like to expose their name to motivate them to procreate, so they don’t become extinct,” he laughed.
Maintaining the good relation and cacao bean supply from these regions isn’t easy, but Irvan has a clever way to do it. ”One of the tricks, is to use the region’s name or the tribe’s name so they will responsible for their products. For example, let say I’m a painter, I can paint ugly pictures as long as I got paid, but when the painting got my name on it, I’ll make sure to paint it wholeheartedly.” What you see in Pipiltin’s outlet in Sarinah is probably only a little fraction of what the business really is. In fact, some of the leading 5 star hotels in Jakarta have already become Pipiltin’s loyal customers. “I know pastry chefs often run out of ideas, they’d be proud if they can find new sexy ingredients which are not mass produced, and we filled that niche market,” explained Irvan. In the next 5-10 years, Irvan believed strongly that the chocolate business will grow very fast, so does the local demand. “While waiting for the demand to rise, we will focus on the export. I’m also sure that there will be many bean to bar companies like Pipiltin, we’ll have competitors. However, we are confident with our concept of Indonesia’s single origins bean. We will have all of the cacao bean from Indonesia, from west to east,” Irvan concluded.
PIPILTIN COCOA Sarinah Building Ground Floor Jalan MH Thamrin No. 11 Jakarta Pusat Phone: +62821 1140 48617
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ADVERTORIAL
IEG organized a record-breaking edition with 1,250 companies. 208,472 trade visitors (+3.5%), with a large increase in foreign attendees, up to 41,827 (+29%) from 170 countries. With these truly excellent figures another great edition (the 38th) ended today at Fiera di Rimini of the SIGEP international confectionery expo, this year held simultaneously with AB TECH EXPO, dedicated to artisan bakery. 2017 confirmed that SIGEP, organized by IEG Italian Exhibition Group SpA, the company founded with the merger of Rimini Fiera and Fiera di Vicenza, is one of the world’s great expos, which play the role of absolute reference points in the respective trades. SIGEP highlights the success of closely linked product chains (sensational this year’s growth of the expo area dedicated to coffee, now part of the exhibition’s official denomination) and a format that combines research, technology, products and training, addressing an international public with the added value of Italianmade products. IEG president Lorenzo Cagnoni comments, “SIGEP is the best response an expo can give to the market and the area. It was an extraordinary edition, confirming that the decision to invest in leading expos is a winner. IEG will continue with this
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strategy and, along with all the institutional bodies that facilitate international relations, will ensure the market new frontiers of growth. A consideration regarding the area: it is important that traders’ satisfaction is so widespread and this is further proof of the powerful driving force these expos provide, particularly in a period that is still rather complicated.” General manager Corrado Facco states, “For IEG, 2017 took off under the banner of top-grade Italian-made products, highlighting two excellent sectors of our economy, such as artisan confectionery and jewellery. With SIGEP and VICENZAORO January we attracted attention to the highest profiles of quality and foreign development, decisive factors for the expansion of all Italian and international enterprises. SIGEP closed with recordbreaking figures, but the real barometer of the 2017 edition of this exhibition – which is a professional appointment nobody in the world can afford to miss – is the high degree of satisfaction and confidence that exhibiting companies confirmed with us, acknowledging the great work carried out in terms of promotion and organization.”
ADVENTORIAL
PRODUCTS
Manual Brew Make your own specialty coffee at home with Hario Words: Edwin Pangestu Photo: Dwi N Hadi
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PRODUCTS
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e understand, it’s hard to go back to regular mass produced ground coffee once you’re in love with specialty coffee. When you can’t skip a single without a cup, why don’t make it yourself at home? With manual brew, you have the ability to control every variable in the brewing process to create a cup that’s uniquely yours. It’s difficult to discuss manual brew without mentioning Hario. As the inventor of the famous coffee dripper V60, actually Hario has complete line of manual brew equipment & accessories. Now everyone can brew their own specialty coffee, at home, hot or cold. Page 76: 1. V60 Electric Kettle Buono EVKT-80HSV 2. V60 Dripper Copper VDPC-02CP 3. V60 02 Buono Range 600ml 4. V60 Stainless Drip Scale VSTM-2000HSV 5. Coffee Mill Hand Grinder “Dome” 6. Double Wall Coffee Press Olive Wood 400ml DGC-40-OV Page 77: 7. Mizudashi Cold Brew Coffee Pot Brown MCPN-14CBR 8. Coffee Syphon Technica 3 Cups Bronze TCA-3BZ-EX 9. Hario Halogen Smart Beam Heater BGST400E 10. Water Dripper Pota PTN-5BZ
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Hario Ruko Cordoba Blok H No. 63 Jl Pantai Indah Barat, Kamal Muara, Penjaringan Phone: 021 5694 7891
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PRODUCTS
Black Eagle Victoria Arduino solves the problem of barista’s inconsistency in with Gravitech.
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T
he fact that Victoria Arduino’s Black Eagle V388 becomes the official espresso machine for World Barista Championship 2015-2017 speaks volume. However, the most important thing about Black Eagle is that it solves one of coffee shops’ biggest challenge: consistency. Gravimetric technology is just that: it guarantees a perfect espresso coffee made with maximum precision by ensuring total control at all stages of extraction. The barista just has to set the weight of the liquid in the cup for each blend. It is not atechnology to explore, it’s a system that can instantly sole problems. With gravimetric technology, the weight of the liquid extracted is measured directly in the cup. The data is therefore much more precise and, more importantly, is not affected by other factors, such as the shape of the filter, the tamping force on the coffee, the condition of the showerheads and more. The barista always has full control of each delivery, the quantity in the cup is always programmed and any difference between one delivery and the next is eliminated. James Hoffman, 2007 World Barista Champion who worked together with Victoria Arduino to create Black Eagle sums it up. “There’s a gap between the astonishing coffees out there and what’s typically served in most great cafes. This is a product designed to close that gap. This machine is for people who make promises and keep them. We describe coffee to eloquently, but often deliver it so poorly, and we’re trying to change that.”
COMMUNITY
IPA (Indonesia Pastry Alliance) is a non-profit organization hold the practitioners of pastry and bakery across the country. Furthermore, IPA is also recognised by ACP (Association of Culinary Professional), a member of WACS (World Association of Chefs Society) located in France. IPA was officially relaunched on 12 February 2016 at JCC (Jakarta Convention Center).There have been many events held by IPA ,such as: high school open classes and IPA members gatherings. With the support of its sponsors, IPA also invites international pastry chefs to share knowledge to Indonesian Pastry Chefs. Website: indonesiapastryalliance.org
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COMMUNITY
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COMMUNITY
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DIRECTORY
LET’S DRINK & EAT
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DIRECTORY CENTRAL JAKARTA
10150, 021-3522733
Arkamaya Culinary School Jl. Jend Gatot Subroto Kav. 51-52, Ruko A9, Petamburan, Slipi, Jakarta Pusat 10260. P +6221 225 399 80
PT Churreria Jl. Pangeran Jayakarta No. 141 Blok F/10. Jakarta Pusat 10730, Indonesia. T: 021 600 8291
Balai Sidang Jakarta Convention Center Jalan Jendral Gatot Subroto, Jakarta 10270, PO Box 4916, Jakarta 100049. Indonesia.
PT Dimatique International Sudirman Plaza – Plaza Marein Lt. 15 Jln. Jend Sudirman Kav 76-78, Setiabudi Jakarta 12910 Phone: 021-6618835
Colette & Lola Grand Indonesia Grand Indonesia Shopping Town West Mall Level 3A #ED1 – 02A, 02B Jalan MH. Thamrin No. 1 Jakarta Pusat 10310. Phone : (021) 23581250
PT Espresso Italia Jalan Cideng Timur No. 50 D-E, Jakarta 10160, Indonesia
Embassy Of Poland Jakarta Jl.HR Rasuna Said Kav X, Blok IV/3 Jakarta 12950 , T : 021 - 2525947 Interfood Sukses Jasindo Jalan kartini II No 19 Ruko pasar baru Sawah Besar Jakarta Pusat 10710 ITA (Italian Trade Agency) Gedung BRI II, 29th Floor, Suite 2902. Jalan Jendral Sudirman No.44-46, Jakarta 10210, Indonesia
Kopitiam Oey Indonesia JL. Hj Agus Salim no.16 A, Kebon Sirih,08112229827 Lamaison Pattiserie Grand Indonesia, East Mall , Rama Lobby, UG Floor (next to H&M), Jakarta Pusat, 10310, Indonesia Paul Wisma 46-Kota BNI, Jl Jendral Sudirman, Kav. 1, Jakarta 10220. P 021 57993455 Paul Plaza Indonesia Plaza Indonesia Level 2 JL. M.H Thamrin No 28-30, Jakarta 10350 +62(21)29924285
PT Kartikawira Adisukses Jalan Petojo Barat IV No.4, Jakarta Pusat 10130. Indonesia PT LMK (Langgeng Makmur Kencana) Jalan Biak No. 4A (Arah Jl Musi) Jakarta Pusat, 10150, Indonesia PT Pundi Kencana Flour Mills MMP Building, 4th Floor, Jalan Tanah Abang III No.14, Jakarta pusat, 10160, Indonesia PT Rotaryana Jakarta Jl. Teuku Cik Ditiro 16 Jakarta 10350 Indonesia Salim Ivomas Pratama TBK Sudirman Plaza Indofood Tower, Jl. Jenderal Sudirman kav 76-78. T: 021 - 57958822 Sinar Cahaya Cemerlang Graha Popolia Jl.Gunung Sahari 2 Jakarta, T : 021- 4205344 Sinar Himalaya Jalan Pangeran Jayakarta 117, block A No 8-11. Jakarta Pusat 10730. P: 0216599657 Sinarmas Agribusiness and Food Sinar Mas Land Plaza, Tower 2, 20th Floor, Jalan MH. Thamrin Kav.22 No.51, Jakarta 10350
Pipiltin Cocoa Sarinah Building Ground Floor Jalan MH Thamrin no. 11 Jakarta Pusat 0821114048617
PT Ultrajaya Milk Industry & Trade Company, Tbk. Kawasan Industri Pulogadung, Jalan Rawa Teratai 1 No.5, Pulogadung, Jakarta Timur 13920. Sinar Meadow International Indonesia Jl.Pulo Ayang 1 No.6 Kawasan Industri Pulogadung , Jakarta Timur T: 021-4602981
WEST JAKARTA Berkat Wahana Saudara ( Chocolate World ) Jl.Tomang Raya No.8B Jakarta Barat 11430, T : 021 - 5680020
Interada Prima Lestari Galeri Niaga Mediterania 1 Blok x3 No F8A Pantai Indah Kapuk Jakarta 14460 021 - 5882223
Colette & Lola Puri Indah Mall Puri Indah Mall Ground Floor, East Lobby Jakarta Barat 11610. Phone : (021) 5822737
Kabulinco Jaya Jl.Jembatan Dua No 11 -I Jakarta Utara 14450, T : 021-6611418
Kristamedia Jl. Blandongan No. 28 D-2FG Tambora Tambora Jakarta Barat DKI Jakarta, RT.10/RW.1, Tambora, Kota Jakarta Barat, Daerah Khusus Ibukota Jakarta 11220 Phone: (021) 6334581 Medi City Jalan Tampak Siring Blok Kji No. 1-3 A, Ruko Daan Mogot Baru, Jakarta Barat. Multi Flashindo Kharisma (MFK) Jl.Hayam Wuruk 114 Blok A No.4 Jakarta Barat , T : 021 - 6268758 Mulia Boga Raya Jl Tubagus Angke Raya, Ruko Angke Square Blok A/8 Jakarta Barat 11460 Telp: 021-56943299 Orang Tua Jl Lingkar Luar Barat Kav.35-36, Rawa Buaya, Cengkareng, Jakarta Barat 11740, Indonesia Pangan Lestari Jl.Tomang Asli No 60 Jakarta Barat 082185429966
PT Ekacitta Dian Persada Perkantoran Citta Graha, Jalan Panjang (Arteri) No. 26-1A, B, O & P, Kedoya Selatan, Jakarta Barat 11520. P.0215819361 PT Natural Saribumi Indojaya Jl.pangeran Tubagus Angke , Taman Duta mas Blok D9B-12 Jakarta Barat T : 021 - 5678528 Sangra Ratu Boga Pergudangan Green Sedayu Biz Park Blok DM I No 20 Jl Daan Mogot KM, 18 Kalideres Jakarta Barat 111840 Phone: 021-22522988
NORTH JAKARTA
Prambanan Kencana Jl. Tanah Abang 2 no. 36, Jakarta 10160, Indonesia
Altindo Mulia Jl.Pluit Selatan Raya No.60 Penjaringan Jakarta Utara, 021-6618088
PT Bungasari Flour Mills Indonesia Sampoerna Strategic Square, North Tower, 5th Floor, Jalan Jendral Sudirman, Kav 45-46. Jakarta 12930, Indonesia PT Brataco Jl.Cideng Barat No 78 Jakarta Pusat
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EAST JAKARTA Bukit Baros Cempaka Titan Building, 1 FL. Jl Slamet Ryadi No 7 Matraman Jakarta Timur 13150 P: 021 - 8583985 Canning Indonesia Products Jl.Raya Jatinegara Barat No 124 Jakarta Timur 13320 , T : 021 - 8564412/27
Federal Food Internusa Komplek Permata Kota Blok B No.26 Jl.Pangeran Tubagus angke No 170 Jakarta Utara,1150 T: 021-66674225 Gautama Indah Perkasa Jl.Sunter Paradise Raya Blok F21 No 51 Sunter Jakarta Utara 14350 , T: 021-65305259
Prima Rasa Abadi Jl.Kyai Haji Moch Mansyur No 162 A Jakarta Barat 11210, T : 6390569
Pipiltin Cocoa
Mall Kelapa Gading 5, Ground Floor Jl. Bulevar Kelapa Gading Blok M Jakarta Utara 14240. Phone : (021) 45876418
Anugrah Indo Mandiri Jl.Marina Indah Golf, Rukan Eklusif Block E no 33 Pantai Indah kapuk Jakarta 14470. T : 021-56946230 Dairyfood PT Dairyfood Internusa, Jalan Jembatan Dua 11J, Jakarta 14450, Indonesia. P: 021663 1526 Colette & Lola Mall Kelapa Gading(MKG)
Karunia Sukses Gemilang Jl.Jembatan Dua Raya No.6 Jakarta Utara 14450, T: 021-6604068 Keren Coffee Indonesia Kompleks Perkantoran Landmark Pluit GF/C, Jakarta Utara, P: 021 2266 15 75 L’amandine Hotel Whiz Prime Building, Komplek Ruko Inkopal B/18. Jalan Boulevard Barat. Kelapa Gading. Jakarta Utara. 14240 Mutiara Gulong Makmur Jl. Pluit Kencana Raya No.83 Jakarta Utara, T: 021-66693355 PT. Delisari Nusantara Rukan Puri Mutiara Blok A23-25 Jl. Griya Utama, Sunter, Jakarta 14350, Indonesia Telp : (62-21) 6531 0333 PT Nutraco Mesindotama Komplek Duta Harapan Indah Blok 1/3, Jalan Kapuk Muara, Jakarta Utara 14460. P 02166601332 PT Toffin Indonesia Pluit Sakti Raya No.28 Blok A23, Jakarta Utara, Indonesia. P: 021 666 929 40 PT San Neng Bakeware Indonesia Kompleks Puri Mutiara Blok BC, Jl. Griya Utama No.10, RT.11, Sunter Agung, Tj. Priok, Kota Jkt Utara, Daerah Khusus Ibukota Jakarta 14350, Indonesia Phone: 021-22651332 Social Affair Coffee & Bakehouse Ruko Garden House Blok B No. 17-18A, Jalan Pantai Indah Kapuk Boulevard, RT.6/RW.2, Kamal Muara, Penjaringan, Pantai Indah Kapuk, DKI Jakarta 14460, Indonesia Phone: +62 813-1724-0090 Trio Abadi Selaras Galeri Niaga Mediterania 1 Blok x3 No F8A Pantai Indah Kapuk Jakarta 14460 P: 021 - 5882223 Veloce Coffee Mall Of Indonesia, Ruko Italian Walk Blok I-3B. Jalan Boulevard Barat Raya, Kelapa Gading, Jakarta Utara. P: 021 2936 3758
SOUTH JAKARTA Chocolate School by Tulip Bellezza Shopping Arcade, 3rd Floor Jl Arteri Soepeno No.34, Permata Hijau, Jakarta 12210.
Colette & Lola Senopati Jalan Senopati Raya No.64
DIRECTORY Jakarta 12190. Phone : (021) 7268898 David Roy Indonesia Gedung Graha A.D.A Jl. Panglima Polim Raya No.100 Jakarta selatan. T : 021 - 7399221 Lewis & Carroll Jl. Bumi No.4, RT.2/RW.3, Gunung, Kby. Baru, Kota Jakarta Selatan, DKI Jakarta 12120 Phone: +6221 270 2660
Kecamatan Setiabudi, DKI Jakarta, 12930 Phone: (021) 2515151 Atria Hotel Gading Serpong CBD Gading Serpong Kav. 2, Jl. Boulevard Gading Serpong, Tangerang, Banten 15810 Phone: (021) 29215999
Kacang, Tanah Abang, Kebon Melati, Central Jakarta City, Special Capital Region of Jakarta 10230 Phone: (021) 3916868 Hotel Borobudur Jakarta Jalan Lapangan Banteng Selatan No.1, Ps. Baru, Sawah Besar, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10710 Phone: (021) 3805555 Four Season Hotel Jakarta Capital Place, Jl. Jend. Gatot Subroto Kav. 18, RT.6 / RW.1, Kuningan Barat, RT.6/RW.1, Kuningan Bar., Mampang Prpt., Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12710 Phone: (021) 22771888 Grand Hyatt Jakarta Plaza Indonesia, Jl. M.H. Thamrin No.30, RT.9/RW.5, Gondangdia, Menteng, Kota Jakarta Pusat, DKI Jkt 10350 P. +6221 2992 1234 Grand Meliรก Jakarta Jl. H R. Rasuna Said Kav X - 0, Kuningan, Jakarta Selatan, Jakarta 12920 Phone: (021) 5268080 Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1, Jakarta Pusat, DKI Jakarta 10310 Phone: (021) 23583800
Lewis & Carroll
PT Pamerindo Indonesia Menara Jamsostek, Menara Utara 12th Floor Unit TA-12-04 Jl. Jend. Gatot Subroto No. 38 Jakarta 12710 Phone: 021-2525320 Paul Pacific Place Pacific Place, Pacific Place Mall Ground Floor, Jalan Jendral Sudirman No.5253, Senayan, Kebayoran Baru, RT.5/ RW.3, Senayan, Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12190 Phone: (021) 57973464
Best Western Premier The Hive Jl. DI. Panjaitan Kav. 3-4, RT.7/RW.11, Cipinang Cempedak, Jatinegara, Jakarta Timur, Daerah Khusus Ibukota Jakarta 13340 Phone: (021) 29821888 Crowne Plaza Jakarta Jalan Gatot Subroto Kav. 2-3, RT.1/ RW.4, Karet Semanggi, Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12930 Phone: (021) 5268833
Hotel Keraton at The Plaza Jl. M.H. Thamrin Kav. 15, Gondangdia, Jakarta Pusat, DKI Jakarta 10350 Phone: (021) 50680000 Hotel Oakwood Premier Cozmo Jakarta Mega Kuningan, Jalan Dr. Ide Anak Agung Gde Agung, Blok E4.2 No 1, RT.5/RW.2, Kuningan Tim., Jakarta, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12950. Phone: (021) 25542300
Hotel Santika Premier Hayam Wuruk Jakarta Jalan Hayam Wuruk No. 125, Mangga Besar, Tamansari, Jakarta Barat, Daerah Khusus Ibukota Jakarta 11180 Phone: (021) 2600818 Hotel Santika Premiere ICE BSD City Jalan BSD Grand Boulevard, BSD City, Pagedangan, Tangerang, Banten 15339 Phone: (021) 80634899 Hotel Santika Premiere Slipi Jakarta Jalan Aipda K. S. Tubun No. 7, Slipi, Palmerah, RT.1/RW.7, Slipi, Palmerah, Kota Jakarta Barat, DKI Jkt 11410 Phone: (021) 5330350 Bandara Hotel Jakarta Kawasan Bandara Soekarno-Hatta, Jalan Tol Prof. Dr. Ir. Sedyatmo, Kecamatan Tangerang, Pajang, Benda, Kota Tangerang, Banten 19110 Phone: (021) 5597777 Intercontinental Jakarta Midplaza Hotel Jl. Jend. Sudirman Kav. 10-11, Karet Tengsin, Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10220 Phone: (021) 2510888 JW Marriott Hotel Jakarta Kawasan Mega Kuningan, Jalan DR Ide Anak Agung Gde Agung Kav E.1.2 No. 1 & 2, Jakarta, Special Capital Region of Jakarta 12950 Phone: (021) 57988888 Kemang Icon by Alila Jalan Kemang Raya No.1, Bangka, Mampang Prapatan, RT.4/RW.1, Bangka, Mampang Prpt., Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12730 Phone: (021) 7197989
Hotel Pullman Jakarta Indonesia Jalan MH Thamrin 59, Jakarta 10350, Indonesia P. +6221 3192 1111
Manhattan Hotel Jakarta Jl. Prof. Dr. Satrio no.1 Casablanca Kuningan JAKARTA 12950, RT.7/RW.4, Karet Kuningan, South Jakarta City, Jakarta 12940 Phone: (021) 30040888
Fairmont Hotel Jalan Asia Afrika no.8, Gelora Bungkarno, Senayan. Jakarta Pusat 10270, Indonesia
Mandarin Oriental Jakarta Jalan M.H. Thamrin, Menteng, RT.1/ RW.5, Menteng, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10310 Phone: (021) 29938888
Menara Peninsula Hotel Jakarta Jl. Letjen S. Parman No.78, Slipi, Palmerah, Kota Jakarta Barat, DKI Jakarta 11410 Phone: (021) 5350888
Hotel Millennium Kebon Sirih Jakarta Jl. Fachrudin No.3, RT.1/RW.7, Kb. Kacang, Tanah Abang, Kota Jakarta Pusat, DKI Jakarta 10250 Phone: (021) 2303636
Mercure Serpong Alam Sutra Jalan Alam Sutera Boulevard Kav. 23, Serpong, Kota Tangerang Selatan, Banten 15325 Phone: (021) 29668668
HOTEL JAKARTA AND BEYOND
Grand Sahid Jaya Hotel Jalan Jenderal Sudirman Kav. 86, Tanah Abang, RT.10/RW.11, Karet Tengsin, Jakarta Pusat, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10220 Phone: (021) 5704444
Alila Jakarta Jalan Pecenongan Kav. 7-17, Gambir, RT.2/RW.3, Kb. Klp., Gambir, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10120 Phone: (021) 2316008
Grand Mahakam Hotel Jakarta Jalan Mahakam I No. 8, Blok M, Jakarta Selatan, RT.1/RW.7, Kramat Pela, Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12130 Phone: (021) 7209966
Hotel Mulia Senayan Jl. Asia Afrika, RT.1/RW.3, Gelora, Tanah Abang, Kota Jakarta Pusat, DKI Jakarta 10270 Phone: (021) 5747777
Arion Swiss-belhotel Kemang Jakarta Jalan Kemang Raya No.7, Kebayoran Baru, Jakarta 12730, Indonesia
Grand Mercure Jakarta Harmoni Jalan Hayam Wuruk No. 36 - 37, Kebon Kelapa, RT.14/RW.1, Kb. Klp., Gambir, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10120 Phone: (021) 3453777
PT Kerry Tempo Scan Tower 3rd Floor, Jl.HR. Rasuna Said Kav 3-4Jakarta Selatan 021- 29667859 Titan Food Solution Jl RS Fatmawati Raya No.51 B-C, Jakarta Selatan Sri Boga Flourmills Menara 165, Lt 8 Jl.TB Simatupang Kav 1 Cilandak Jakarta Selatan 12560 , T : 021-29406435
Aryaduta Jakarta Jalan Prapatan No.44-48, Gambir, RT.7/RW.1, Gambir, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10110 Phone: (021) 23521234
DoubleTree by Hilton Hotel Jakarta Diponegoro Jl. Pegangsaan Timur No.17, RT.10/ RW.1, Cikini, Jakarta, Kota Jakarta Pusat, DKI Jakarta 10310 Phone: (021) 31904433
Aryaduta Lippo Village Boulevard Jend. Sudirman, Panunggangan Bar., Cibodas, Kota Tangerang, Banten 15138, Phone: +62 21 546 0101
Grand Mercure Jakarta Kemayoran Superblok Mega Kemayoran, Jl. H Benyamin Sueb Kav B6, Kota Baru Bandar Kemayoran, RT.13/RW.10, Gn. Sahari Sel., Kemayoran, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10610 Phone: (021) 22601111
Aryaduta Semanggi Jl. Garnisun No.8, Karet Semanggi,
Hotel Ascott Jakarta Jalan Kebon Kacang Raya No.2, Kebon
Hotel Sunlake Sunter Jl. Danau Permai Raya Blok C1, Sunter Agung, Tanjung Priok, RT.2/RW.14, Sunter Jaya, Tj. Priok, Kota Jkt Utara, Daerah Khusus Ibukota Jakarta 14350 Phone: (021) 6509969 Hotel Sari Pan Pacific Jakarta Jl. M.H. Thamrin No. 6, Menteng, RT.2/ RW.1, Kb. Sirih, Menteng, Kota Jakarta Pusat, DKI Jkt 10340 Phone: (021) 29932888 Hotel Santika Premiere Bintaro CBD Bintaro Jaya, Jl. Prof. Dr. Satrio Blok B7/A3-01, Pondok Jaya, Pondok Aren, Kota Tangerang Selatan, Banten 15224 Phone: (021) 29868989
Merlynn Park Hotel Jl. KH. Hasyim Azhari No. 29 - 31, RT.7/ RW.7, Petojo Utara, Gambir, Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10130 Phone: (021) 30026888 Novotel Hotel Tangerang Tangcity Superblock, Jl. Jend Sudirman No. 1, Kota Tangerang, Banten 15117 Phone: (021) 29679999 Pullman Jakarta Central Park Hotel. Central Park Mall, Podomoro City, Jl. Letjen. S. Parman Kav. 28, Tanjung Duren Selatan, Grogol Petamburan, Kota Jakarta Barat, Daerah Khusus Ibukota Jakarta 11470. Phone: (021) 29200088 Raffles Hotel Jakarta Ciputra World 1, Jl. Prof. Dr. Satrio Kav. 3-5, RT.18/RW.4, Karet Kuningan, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12940 Phone: (021) 29880888
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DIRECTORY Shangri-La Hotel Jakarta Kota BNI, Jl. Jendral Sudirman Kav. 1, Central Jakarta City, Special Capital Region of Jakarta 10220 Phone: (021) 29229999 Sheraton Grand Jakarta Gandaria City Hotel Gandaria City Mall, Superblock Gandaria City, Jl. Sultan Iskandar Muda, Kebayoran, Jakarta Selatan, DKI Jakarta 12240 Phone: (021) 80630888 The Dharmawangsa Hotel Jakarta Jalan Brawijaya Raya No. 26, Pulo, Kebayoran Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12160 Phone: (0622) 17258181 The Grove Suites Hotel Kawasan Rasuna Epicentrum, Jalan HR Rasuna Said, Jakarta Selatan, DKI Jakarta 12960 Phone: (021) 29941880 The Gunawarman Jakarta Jl. Gunawarman No.3, RT.6/RW.3, Selong, Kby. Baru, Kota Jakarta Selatan, DKI Jakarta 12110 Phone: (021) 22770007 The Hermitage, a Tribute Portfolio Hotel Jl. Cilacap No.1, RT.11/RW.5, Menteng, Kota Jakarta Pusat, DKI Jakarta 10310 Phone: (021) 31926888 The Media Hotel & Towers Jalan Gunung Sahari Raya No. 3, Sawah Besar, RT.16/RW.3, Gn. Sahari Utara, Sawah Besar, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10720 Phone: (021) 6263001 The Park Lane Hotel jakarta Jl. Casablanca Kav. 18, Menteng Dalam, RT.4/RW.12, Menteng Dalam, Tebet, Kota Jakarta Selatan, DKI Jkt 12870 Phone: (021) 8282000 The Ritz-Carlton Hotel, Jakarta Pacific Place. Pacific Place, Sudirman Central Business District, Jalan Jendral Sudirman Kav. 52-53, Jakarta, DKI Jakarta 12190 Phone: (021) 25501888
Phone: 022-6011375
Phone: +62361 738 033
Bali 80363. P +62361 771 210
Indonesia Pastry Alliance (IPA) Ruko Paramount Rodeo blok C20 Jl.Boulevard Gading Serpong, Tangerang Selatan 15810. P.087809887802
Bali Culinary and Pastry School Jalan Pantai Nyanyi, Desa Beraban, Tabanan, Beraban, Tabanan, Kabupaten Tabanan, Bali 80351. P +62361 880 100
Padma Resort legian Jalan Padma No. 1, Legian, Kuta, Legian, Badung, Kabupaten Badung, Bali 80361 Phone: (0361) 752111
Bali Dynasty Resort Jl. Kartika, Kuta, Kabupaten Badung, Bali 80361 Phone: (0361) 752403
Potato Head Bali Jalan Petitenget 51B, Seminyak, Bali, Indonesia 80361. P 0361 4737979
Megmilk Snow Brand Indonesia Jl. Science Boulevard Blok B1 A1 Kawasan Industri Jababeka V, Jayamukti, Cikarang Pusat, Bekasi, Jawa Barat 17530 , T : 021-29574602 Nirwana Lestari PT Nirwana Lestari, Jalan Siliwangi Km.7 (d/h Raya Narogong) Bekasi 17117, Indonesia. Physalis’s Komplek Pergudangan, Bizhub Serpong Blok GF-1, Jalan Raya Puspitek, Gunung Sindur, Bogor 16340. P 021 2966235 PT Ares Kusuma raya Raya Coklat No.1 Tenaru Driyorejo, Gresik - jawa timur 61177 , T : 031 - 3894466 PT Delion Citra Dinamika Kawasan Industri Cikupamas, Jalan Bhumimas IV No.3, Cikupa, Tangerang 15710, Indonesia. P 0215960634
BALI AND BEYOND Alaya Resort Ubud Jl. Hanoman, Ubud, Gianyar, Kabupaten Gianyar, Bali 80571 Anantara Uluwatu Bali Resort and Spa Jl. Pemutih – Labuan Sait, Uluwatu, Kuta, Pecatu, South Kuta, Badung Regency, Bali 80364 Phone: (0361) 8957555 Anantara Seminyak Bali Resort Jl. Abimanyu (Dhyana Pura), Seminyak, Badung Regency, Bali 80361 Phone: (0361) 737773 Ayana Resort & Spa Bali Jl. Karang Mas Sejahtera, Jimbaran, Kuta Selatan, Jimbaran, Kuta Sel., Kabupaten Badung, Bali 80364. P +62361 702222
Artha karya utama Jln.Jababeka 1.12B Blok W No 25 Cikarang 17530, T : 021-89840117
Discovery Kartika Plaza Bali Jl. Kartika, Kuta, Kabupaten Badung, Bali 80361 Phone: (0361) 751067 Four Season Resort Bali at Jimbaran Bay Jimbaran Bali Jimbaran, Kuta Selatan, Kabupaten Badung, Bali 80361, +62361 70 1010 Grand Hyatt Bali Kawasan Wisata Nusa Dua BTDC, Nusa Dua, Bali 80363 Phone: (0623) 61771234 Hilton Bali Resort Jalan Raya Nusa Dua Selatan, Bali, Indonesia Tel: +62-361-773377 Fax: +62-361773388 Hotel Indigo Bali Seminyak Beach Jalan Camplung Tanduk No.10, Seminyak, Kuta, Kabupaten Badung, Bali 80361. P +62361 38282 Hard Rock Hotel Jalan Pantai Kuta, Banjar Pande Mas, Kuta, Kabupaten Badung, Bali 80361. P +62361 761 869
Le Meridien Bali Jimbaran. Jalan Bukit Permai, Jimbaran, South Kuta, Jimbaran, Bali 80361
Bali Bakery
Bali Bakery Kuta Jl. Raya Kuta No.65 Kuta, Phone: +62 361 755 149 Bali Bakery Hayam Wuruk Jl. Hayam Wuruk No.181 Tanjung Bungkak - Denpasar Phone: +62 361 243 147
Fitrafood International Jl.Raya Imam Bonjol Km 2,6 Kawasan Industri No.8 Karawaci Tangerang 15118 T : 021-55768818/28
Bali Bakery Sanur Jl. Sudamala 26 Sanur Phone: +62 361 283 482
Interjaya Jl Dadali 16, Bandung 40184
Bali Bakery Seminyak Square Jl. Kayu Jati No.1 Seminyak Square
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Bread Basket Uluwatu Jalan Raya Uluwatu 88x, “Uluwatu Centre Point” (on the left hand side before Pecatu Graha Indah Resot) P+62 361 472 5222
Intercontinental Bali Resort Jalan Raya Uluwatu No. 45, Jimbaran, Kuta Selatan, Jimbaran, Kuta Sel., Kabupaten Badung, Bali 80361 Phone: (0361) 701888
The Sultan Hotel Jakarta Jl. Gatot Subroto, Jakarta Pusat, DKI Jakarta 10270 Phone: (021) 5703600
MISCELLANEOUS
Bread Basket Sanur Bali Jalan Danau Tamblingan No.51, Denpasar Selatan, Sanur, Denpasar Sel., Kota Denpasar, Bali 80228 Phone: (0361) 282339
Indowines Jl. Sunset Road No. 166, Kuta, Kota Denpasar, Bali Phone: (0361) 8477232
The Ritz-Carlton Hotel, Jakarta, Mega Kuningan. Jl. DR. Ide Anak Agung Gde Agung Kav.E.1.1 No. 1, Mega Kuningan, RT.5/ RW.2, East Kuningan, Jakarta, South Jakarta City, Special Capital Region of Jakarta 12950. Phone: (021) 25518888
The Westin Hotel Jakarta Jl. H.R. Rasuna Said Kav.C-22 A, Karet Kuningan, Kecamatan Setiabudi, Kota Jakarta Selatan, DKI Jakarta 12940 Phone: (021) 27887788
Banyan Tree Ungasan Jalan Melasti, Banjar klod Ungasan, Bali 80364. P +62361 300 7000
Lotus Food Services Indonesia PT Wahana Boga Nusantara Jalan Bypass Ngurah Rai No. 18 Jimbaran, Bali 80364 Maya Ubud Resort and Spa Jalan Gunung Sari Peliatan, Ubud, Peliatan, Ubud, Kabupaten Gianyar, Bali 80571 Phone: (0361) 977888 Maya Sanur Resort and Spa Jl. Danau Tamblingan, Sanur, Denpasar Sel., Kota Denpasar, Bali 80228 Phone: (0361) 8497800 Nusa Dua Beach Hotel Bali Kawasan BTDC Pariwisata Nusa Dua Lot. North 4, Nusa Dua, Kuta Selatan, Benoa, Kuta Sel., Kabupaten Badung,
Sheraton Bali Kuta Resort Jalan Pantai Kuta, Kuta, Kabupaten Badung, Bali 80361. P +62361 846 5555 Simply Brew Jalan I Gusti Ngurah Rai No.127, Sanur, Denpasar. P +62361 472 0186 Sofitel Bali Nusa Dua Beach Resort Lot N5 Nusa Dua Tourism Complex, Nusa DUA, 80363 Phone: (0361) 8492888 Teatro Gastroteque Jalan Kayu Aya Blok C No. 1-2, Kuta Utara, Seminyak, Kuta, Kabupaten Badung, Bali 80361. P 0851 0170 0078 The Cellardoor Hatten Wines. Hatten Wines Building Jl. By Pass Ngurah Rai No. 393, Sanur, Sanur Kauh, Denpasar Sel., Kota Denpasar, Bali 80361 The Crystal Luxury Bay Resort Nusa Dua, Bali Jalan By Pass Ngurah Rai No. 88, Benoa, Kuta Selatan, Kabupaten Badung, Bali 80361. P +62361 472 8888 The Harvest Patissier & Chocolatier Jl. Sunset Road No.815, Kuta, Kabupaten Badung, Bali 80361. P +62361 849 6488 The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali Jl. Kw. Nusa Dua Resort No.Lot N2, Benoa, Kuta Sel., Kabupaten Badung, Bali 80363. P +62361 771327 The Mulia, Mulia Resort & Villas - Nusa Dua, Bali Jl. Raya Nusa Dua Selatan, Kawasan Sawangan Nusa Dua 80363 Bali, Indonesia. Phone: (0361) 3027777 The Patra Bali Jl. Ir. H. Juanda - South Kuta Beach, Kuta, Badung Regency, Bali 80361 Phone: (0361) 9351161 The Ritz-Carlton, Bali Jl. Raya Nusa Dua Selatan Lot III, Sawangan, Benoa, Badung, Badung Regency, Bali 80361 Phone: (0361) 8498988 The St. Regis Bali Resort Kawasan Pariwisata, Nusa Dua, Nusa Dua, Bali 80363. P +62361 478 111 The Trans Resort Bali Address: Jalan Sunset Road, Kerobokan, Kuta Utara, Kerobokan Kelod, Kuta Utara, Kabupaten Badung, Bali Phone: (0361) 8981234 The Westin Resort Nusa Dua Bali Jalan Kawasan Nusa Dua Resort No.BTDC Lot N-3, Kota Makassar, Bali 80361. P +62361 771 906 W Retreat & Spa Bali - Seminyak Jl. Petitenget, Kerobokan, Seminyak, Bali 80361. P +62361 000 106
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DISTRIBUTION LIST JAKARTA, BALI, SURABAYA & BEYOND CENTRAL JAKARTA Arkamaya Culinary School Balai Sidang Jakarta Convention Center Colette & Lola Grand Indonesia Embassy Of Poland Jakarta Interfood Sukses Jasindo ITA-Italian Trade Agency Kopitiam Oey Indonesia Lamaison Pattiserie Namelaka Nomz Kitchen & Pastry Paul Paul Plaza Indonesia Pipiltin Cocoa Prambanan Kencana PT Bungasari Flour Mills Indonesia PT Brataco PT Churreria PT Dimatique International PT Espresso Italia PT Kartikawira Adisukses PT LMK (Langgeng Makmur Kencana) PT Pundi Kencana Flour Mills PT Rotaryana Jakarta Salim Ivomas Pratama TBK Sinar Cahaya Cemerlang Sinar Himalaya Sinarmas Agribusiness and Food EAST JAKARTA Bukit Baros Cempaka Canning Indonesia Products PT Ultrajaya Milk Industry & Trade Company, Tbk. Sinar Meadow International Indonesia WEST JAKARTA Berkat Wahana Saudara (Chocolate World) Colette & Lola Puri Indah Mall Eric Kayser Indonesia Jco Donut & Bread Talk Kristamedia Medi City Multi Flashindo Kharisma (MFK) Mulia Boga Raya Orang Tua Pangan Lestari Prima Rasa Abadi PT Ekacitta Dian Persada PT Natural Saribumi Indojaya Sangra Ratu Boga NORTH JAKARTA Altindo Mulia Anugrah Indo Mandiri Dairyfood Colette & Lola Mall Kelapa Gading Federal Food Internusa Gautama Indah Perkasa Interada Prima Lestari Kabulinco Jaya Karunia Sukses Gemilang Keren Coffee Indonesia L’amandine Miko Mutiara Gulong makmur PT. Delisari Nusantara PT Nutraco Mesindotama PT Toffin Indonesia PT San Neng Bakeware Indonesia Social Affair Coffee & Bakehouse Trio Abadi Selaras Veloce Coffee SOUTH JAKARTA Almond Tree Bakerzin
Cacaote Chocolate School by Tulip Clairmont Pattiserie Colette & Lola Senopati David Roy Indonesia Dore by Letao Igor’s Pastry & Cafe Lewis & Carroll Negev Resto Pt Pamerindo Indonesia Paul Pacific Place PT Kerry Ristorante da Valentino Sperta Restaurant & D’Courtyard at Grandkemang Jakarta Sri Boga Flourmills The Harvest Pattissier & Chocolatier (PT Mount Scopus Indonseia) Titan Food Solution Tous Les Jours HOTEL JAKARTA & BEYOND Alila Jakarta Arion Swiss-Belhotel Kemang Jakarta Aryaduta Jakarta Aryaduta Lippo Village Aryaduta Semanggi Atria Hotel Gading Serpong Best Western Premier The Hive Crowne Plaza Jakarta DoubleTree by Hilton Hotel Jakarta Diponegoro Fairmont Hotel Grand Sahid Jaya Hotel Grand Mahakam Hotel Jakarta Grand Mercure Jakarta Harmoni Grand Mercure Jakarta Kemayoran Hotel Ascott Jakarta Hotel Borobudur Jakarta Four Seasons Hotel Jakarta Grand Hyatt Jakarta Grand Meliá Jakarta Hotel Indonesia Kempinski Jakarta Hotel Keraton at The Plaza Hotel Oakwood Premier Cozmo Jakarta Hotel Pullman Jakarta Indonesia Mandarin Oriental Jakarta Hotel Millennium Kebon Sirih Jakarta Hotel Mulia Senayan Hotel Sunlake Sunter Hotel Sari Pan Pacific Jakarta Hotel Santika Premiere Bintaro Hotel Santika Premier Hayam Wuruk Hotel Santika Premiere ICE BSD City Hotel Santika Premiere Slipi Jakarta Bandara Hotel Jakarta Intercontinental Jakarta Midplaza Hotel JW Marriott Hotel Jakarta Kemang Icon by Alila Manhattan Hotel Jakarta Menara Peninsula Hotel Jakarta Mercure Serpong Alam Sutra Merlynn Park Hotel Novotel Hotel Tangerang Pullman Jakarta Central Park Hotel. Raffles Hotel Jakarta Shangri-La Hotel Jakarta Sheraton Grand Jakarta Gandaria City The Dharmawangsa Hotel Jakarta The Grove Suites Hotel The Gunawarman Jakarta The Hermitage, a Tribute Portfolio Hotel The Media Hotel & Towers The Park Lane Hotel jakarta The Ritz-Carlton Hotel, Jakarta Pacific Place. The Ritz-Carlton Hotel, Jakarta, Mega
Kuningan. The Sultan Hotel Jakarta The Westin Hotel Jakarta TANGERANG, BEKASI, SURABAYA & BEYOND Artha Karya Utama Cultivate Fitrafood International Interjaya Indonesia Pastry Alliance (IPA) Megmilk Snow Brand Indonesia Nirwana Lestari Physalis’s Porto Bistreau Resto PT Ares Kusuma raya PT Delion Citra Dinamika GRAMEDIA, JAKARTA, BALI & SURABAYA Gramedia Mal Galeria Gramedia Mal Lippo Karawaci Gramedia Mal Gading Serpong Gramedia Gandaria City Gramedia Metropolitan Mall Gramedia Kelapa Gading Gramedia Botani Square Gramedia Puri Indah Gramedia Lippo Mall Puri (St Moris) Gramedia Mall Taman Anggrek Gramedia Pondok Indah Mall Gramedia Mega Mall Pluit Village Gramedia Mall Ambasador Gramedia Artha Gading Gramedia Plaza Semanggi Gramedia Grand Indonesia Gramedia Mall Of Indonesia Gramedia Emporium Pluit Gramedia Pejaten Village Mall Gramedia Central Park Gramedia Mega Mall Gramedia Alam Sutra Gramedia Aeon Mall Gramedia World BSD Gramedia Expo Surabaya Gramedia Tunjungan Plaza Gramedia Royal Plaza Gramedia Pakuwon Gramedia Ciputra World
Beyond Beyond Beyond Beyond Beyond
Kuta Beach Walk Kuta Square Lippo Mall Kuta Siloam Bali Cilandak Town
Beyond Aeon BSD
CARREFOUR JAKARTA & SURABAYA Carrefour BSD Carrefour Casablanca Carrefour Puri Indah Carrefour A.Yani Surabaya LOTTE MART JAKARTA Lotte Mart Kuningan Lotte Mart Ratu Plaza
TOKO BUKU GUNUNG AGUNG Gunung Agung Trisakti Gunung Agung Senayan City Gunung Agung Margo City Gunung Agung Tangcity
BALI AND BEYOND Alaya Resort Ubud Anantara Uluwatu Bali Resort and Spa Anantara Seminyak Bali Resort Ayana Resort & Spa Bali Bali Bakery Kuta Bali Bakery Hayam Wuruk Bali Bakery Sanur Bali Bakery Seminyak Square Bali Culinary and Pastry School Bali Dynasty Resort Bread Basket Sanur Bread Basket Uluwatu Banyan Tree Ungasan Discovery Kartika Plaza Bali Four Seasons Resort Bali at Jimbaran Bay Grand Hyatt Bali Hilton Bali Resort Hotel Indigo Bali Seminyak Beach Hard Rock Hotel Indowines Intercontinental Bali Resort Le Meridien Bali Jimbaran. Lotus Food Services Indonesia Maya Ubud Resort and Spa Maya Sanur Resort and Spa Nusa Dua Beach Hotel Bali Padma Resort legian Potato Head Bali Sheraton Bali Kuta Resort Simply Brew Sofitel Bali Nusa Dua Beach Resort Teatro Gastroteque The Cellardoor Hatten Wines. Hatten Wines Building The Crystal Luxury Bay Resort Nusa Dua, Bali The Harvest Patissier & Chocolatier The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali The Mulia, Mulia Resort & Villas - Nusa Dua, Bali The Patra Bali The Ritz-Carlton, Bali The St. Regis Bali Resort The Trans Resort Bali The Westin Resort Nusa Dua Bali W Retreat & Spa Bali - Seminyak
BOOK AND BEYOND JAKARTA, BALI AND BEYOND Books And Beyond Kemang Books And Beyond Mochtar Riyadi Books And Beyond Pacific Place Books And Beyond Plaza Semanggi Books And Beyond Pluit Village Books And Beyond Siloam Karawaci Books And Beyond Times UPH
SEASONAL: JAKARTA, SURABAYA, BALI AND TOKYO, JAPAN Foodex Exhibition Tokyo Japan, March 2017 Interfood Bali, March 2017 FHI Jakarta, April 2017 East Food Exhibition Surabaya, August 2017 SIAL Interfood Jakarta, November 2017
NEWSBOX JAKARTA Newsbox Senayan City Newsbox Plaza Indonesia Newsbox Plaza Senayan Newsbook Alam Sutra Newsbook Grand Indonesia Newsbook Kelapa Gading KINOKUNIYA JAKARTA Kinokuniya Pondok Indah Mall Kinokuniya Plaza Senayan Kinokuniya Grand Indonesia
*Passion Magazine reserves the right to change pick up at any time and without prior notice
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BRAIN TEA SER
LETS PLAY
SUDOKU
S
udoku is one of the most popular puzzle games of all time. The goal of Sudoku is to fill a 9x9 grid with numbers so that each row, column and 3x3 section contain all of the digits between 1 and 9. As a logic puzzle, Sudoku is also an excellent brain game. If you play Sudoku daily, you will soon start to see improvements in your concentration and overall brain power. Start a game now. Within no time Sudoku will be your favorite game. HOW TO PLAY! The goal of Sudoku is to fill in a 9x9 grid with digits so that each column, row, and 3x3 section contain the numbers between 1 to 9.
GAME 1
- Any row contains more than one of the same number from 1 to 9 - Any column contains more than one of the same number from 1 to 9 - Any 3x3 grid contains more than one of the same number from 1 to 9 courtesy by www.sudoku.com
GAME 2
KEY GAME 1
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At the beginning of the game, the 9x9 grid will have some of the squares filled in. Your job is to use logic to fill in the missing digits and complete the grid. Don’t forget, a move is incorrect if:
KEY GAME 2
9 - 12 AUGUST 2017 GrandCity, Surabaya - Indonesia
EASTFOOD INDONESIA EXPO 2017 The 9th International Exhibition on Food & Beverage Products, Ingredients, Technology and Services
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