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Contents 26
30
40
6
passionmedia.co.id
8
Publisher Note
10
Publisher Team
11
Comments & Questions
12
Hot News
16
Expertise View LIA PURNOMO Facing Trends And Challenges, The Harvest Way
18
The City LA MAISON The Mansion of Macarons
22
Advertorial Passion Went To Japan
24
The Island ROOM 4 DESSERT Dessert Revisited
28
Deep Look CHEF RAHMAT KUSNEDI Enterepreneur’s Challenges
30
Passion CHEF WORO PRABANDARI Aspiring Beyond Loyalty Recipe - Es Pisang Hijau
38
Advertorial The 3rd Interfood Bali
40
Passion CHEF MANDIF WAROKKA HIgh Fidelity Recipe - Duo Valrhona with Beetroot
Contents Passsion CHEF LORENZO SOLLECITO You’re Hot Then You’re Cold Recipe - Indonesian Stone
48
The Embassy of Chocolate CHEF OTTO The Outstanding, Yet Humble Chef
56
Recipe
60
Caffeine Corner COFFEESMITH Living The Classic Urban Tale
64
Special Report MICHEL SUAS America’s Bakery Trend Cycle
68
Wine HATTEN A Good Year
72
Products Power Through Your Day
76
Advertorial Food Hotel Indonesia 2017
77
Community
80
Directory
83
Distribution List
88
Subscribe
89
48
56
72
passionmedia.co.id
7
PUBLISHER NOTE
The New Chefs’ Challenge
I
n this issue, we’re doing something different. We challenge the chefs to interpret Modern Indonesia Pastry. The rule is quite simple, the chefs should incorporate local cultures as much as they can onto their plates. They may have their own rendition of the classic Indonesian pastry; they can also make decoration with any local ornaments; they also can use the local, traditional ingredients to make international
recipes. At first, we’re a bit skeptical of the idea because, as we know, being in the kitchen is tough. During working long hours in the kitchen, the chefs might not have the time to create new products to meet our challenge. However, we decided to give it a try. You’ll never know unless you try, right? Please bear in mind, Passion Media is committed only to cover the best pastry chefs in Indonesia. Those who work in the industry should have known how busy they are. Therefore, we’re very honored to know that the chefs responded to our challenge very positively in this issue. They are willing to spend some times to come up with beautiful products which elevate the local pastry product to international level. We deliberately choose 3 chefs with different backgrounds for this challenge. We have the only female chef of the three, Woro Prabandari, who’s probably one of the most loyal chefs in the industry. Chef Woro started her career in Grand Hyatt, and planned to retire there. We also have Mandif M Warokka, who has spent years abroad and now he’s back in Bali and become one of the most successful entrepreneurs. He’s widely known for his concern of local cuisine and using the finest local produce possible. Sometimes we even think that this challenge is specifically made for him. The last one is quite unusual. “Why did you cover a foreign chef to do this Modern Indonesia challenge? Don’t we have any other local chefs which are as good as him?” I hear you’re asking. Honestly, those questions also bother us before we decided to pick Lorenzo. However, in Passion Media, we are interested in creating new things, more than just strictly recreating the old classics. It’s always interesting to see how foreign chefs interpret our own culture because, sometimes, they see something we never realize. So, when we heard the rumor about an Italian chef who combined macaron and kue putu, we decided to give it a go. We also feel that, everyone has the right to interpret any cultures to make a creation that is never seen before. When the British adopted American music, we have The Beatles, The Rolling Stones. We also have Stella Lowis of La Maison created Nasi Uduk flavored macaron. When Indonesian adopted Indian music, we got dangdut, or when Singaporeans adopted English, it became Singlish. Probaby not the best examples, but you got our points, right? It’s a world of possibilities when we don’t limit ourselves. Hopefully, all of our hard works, both from the editorial team and the sources, will bring something new and fresh to you. Moreover, we also wish the recipes and the entire magazine’s content can inspire the next generation of chefs.
Hendra Oktaviano
8
passionmedia.co.id
Director
LOOK DEEPER
Conception:
ADVENTORIAL
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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
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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 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.
Managing Editor Edwin Pangestu Graphic Designer Grimaldi Priombodo Photographer Dwi N Hadi
Eve Tedja 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).
Digital Marketing Arleine Marisca Account Executive Manager M.C. Ichwan
Heri Obrink 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
Account Executive Mega Kurnia Damayanti Accounting Frisca Lusiana Distribution M. Fauzi J
Joshua Goh Escaping from mundane life in Down Under, Joshua and his wife, Ita, found a place to explore and experiment their baking passion in a beautiful paradise island-Bali. Their passion in baking has led them to meet great bakers from all around the world, to bring about the best products to tourist, expat and local whose living in Bali. You can find their outlets, Bread Basket, in Sanur, Kerobokan, and Uluwatu. (check their site thebreadbasketbakery.com)
PT Tri Anugerah Cipta Media Jalan Pintu Besar Selatan No. 41 Jakarta Barat, Indonesia 11110 Phone: +6221 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 Location Four Seasons Hotel 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
COMMENTS
Hi Passion Magazine, I’m so excited whenever new magazines
Of course, we’ll gladly do it. In fact, we are planning to work together with
coming out! It’s just my suggestion; you should make or sponsor
people from different industries to create offline events. Please do give us the
offline events. I know some of the communities with interesting
recommendations Reza, we highly appreciated suggestions and thoughts like
activities, but they have a hard time growing because lack of
yours. We’re trying to support local communities’ events and we also to try to
exposure from media. If you are interested, I have some upcoming
do some collaboration across the related business. Let say, cake and coffee
events will be held from barista communities.
pairing or wine and chocolate pairing? These are new experiences we’d love to try. We look forward for any possibilities to create or support any related
Reza S, 081864xxxxx
events.
Congratulations Passion Media! I’ve been following you in Instagram, nice photos anyway. I think you should make more instructional videos for more recipes. By the way I visited your booth in FHI 2017, the staff said that you’re gonna be having some quiz? Aditya Nugraha, 0813184xxxx
Thank you Aditya! We’re working on more videos. As a spoiler, we are in the middle of negotiation with some culinary association to work on some regular videos. We’re pretty sure the content will be interesting and useful. If you like our videos, please share it in your social media account. Any kind of supports is very meaningful for us. Currently, we will have some giveaways for our readers and followers. Please stay tuned for the next update!
LET US HEAR FROM YOU Send us comment, suggestion and question to our editor at: info@passionmedia.co.id
passionmedia.co.id 11
HOT NEWS
The Relaunch of Filma and Palmboom The products of Filma and Palmboom have been reformulated through the process of interestefication which helps in producing higher quality products. With the new formula, the products are transfat free, thus it’s healthier, more stable to temperature change, and have more stable texture. The bakers will have softer texture for cream and longer lasting soft texture of the cakes. Davy Djohan, PT. Smart Tbk’s General Marketing
Manager
for
Indonesia’s
Industrial and Exports stated, ”we’re glad to offer the new improved formula and packaging, started by the first launching in Medan on February 9th 2017. We hope the customers can see the application of the new products in our selection of recipes, and as a result, enjoying the better quality bakery products.” The new Palmboom packaging features the legacy factor as it has been the top margarine brands for generations. Meanwhile, FIlma strengthens its position as modern, premium brand with cleaner packaging, dominated with white, blue, and yellow. “Smart is committed to support the growth of our customers’ businesses, not only by offering better quality products, but also by granting access to our chefs so they’ll get inputs and inspirations. The Grand Baking Demo is an event to share and learn together that we hope can be beneficial to expand their businesses. At the same time, this program gives as a good opportunity for us to understand the customers’ needs better,” said Djohan.
The Taste of Turkey Experience the holy month of Ramadhan at Raffles Jakarta, where blessing and celebration is brought to the next level. Arts Café by Raffles Indulge in the taste of Turkey closer to you by our extensive variety of mouth-watering dishes by Chef Hüsnü Özcan from Raffles Istanbul at Arts Café by Raffles. Chef Özcan displays his creativity with his signature dishes such as Hünkar Begendi, Bulgur Pilavii, Dalyan Kofte and Manti. Additionally, enjoy in the wide range of exquisite Indonesian, and Middle Eastern delicacies to help break your fast in style. Our first seating starts from 5:45 PM to 8:30 PM at IDR 398,000++, and the second seating starts from 8:30 PM to 10:30 PM at IDR 198,000++ per person.
the remarkable collection includes twelve extraordinary properties in many of the world’s
Raffles Hotels & Resorts is a luxury brand
best cities and top holiday destinations including favorites such as Paris, Istanbul, and the
with an illustrious history dating back to
Seychelles. Whether it’s a secluded resort or a lively city-centre, each Raffles promises an
1887 when the world renowned Raffles hotel
oasis of calm and charm and a compelling mix of cultures and styles, and has its very own
first opened its doors in Singapore. Today,
story to tell.
12 passionmedia.co.id
HOT NEWS
Coffee Shop at Home KitchenAid is all set to bring the coffee shop experience into Indonesian homes with Craft Coffee portfolio: Siphon Coffee Brewer, Pour-Over Coffee Maker, Cold Brew
Maker,
Precision
Coffee
Maker,
Manual Espresso Maker and Burr Grinder. The new line of products were introduced on Saturday, April 29th 2017 in Tanamera Cuisine along with some guest stars such as Adi Taroepratjeka, Ronald Prasanto, Catherine Sumitri, Sandra Olga and Jiewa Vieri. “Our product designers spent the past few years extracting lessons from some of the most time-tested and barista-approved
Indonesia.
brewing methods for craft coffee,” said
“Our approach is to take the classic, proven coffee brewing methods and remove some of
Kevin Tjandra, an avid coffee lover, café
the uncertainty, so coffee lovers can make a barista-quality cup at home. We’re automating
owner, also happens to be the General
some of the processes that normally leave room for human error. Good coffee is becoming
Manager of PT Mega Sukses Jaya, the
prevalent today, much like craft beer. And what you’re seeing is that once people are
authorized sole distributor of KitchenAid in
exposed to craft coffee, there’s no turning back,” warned Kevin.
Ramadhan Festive Grand Kemayoran Hotel Grand Mercure Kemayoran will be having “Ramadhan Festive”, special package to accommodate the usual Ramadhan demands such as, fast-breaking menus, meetings, to special rooms. The hotel will also hold “Ramadhan Photo Corner” in the lobby to add the fun Ramadhan experience with workmates, family and friends. Some of the highlights are the fastbreaking menu at Catappa Restaurant which serves Indonesian cuisine mixed with Mediteranian, also the promo “Buy 4 get 5”. With only Rp 268,000 ++/pax which will be available on 17.30-22.00, you will have wide range of choices from Ta’jil, street snacks, Indonesian and Mediteranian food. The hotel also provides the all-time favorite desserts and drinks such as Es Merah Delima, Es Campur Medan, Kolak Special, the special Ramadhan Zabadi Blend and Ramadhan Colada, all for only Rp 38.000++. Located strategically in Jl. Benyamin Sueb Kemayoran, you will have the easy access from Grand Mercure Kemayoran to JIEXPO, Mangga Dua Square, Ancol, Bandar Golf Kemayoran and easy toll access to International Airport Soekarno Hatta.
passionmedia.co.id 13
HOT NEWS
Introducing the Local Wagyu More than just endorsing a brand, Mandif M. Warokka also shares the same vision with Tokusen Wagyu Beef: to support the local product. In Food Hotel Indonesia, April 5-8th 2017, Mandif created 3 dishes: Dry Aged Tokusen Wagyu Eye Beef Fillet Tartar, Seared Tilapia, and Tenderloin Steak. Mandif is known for his obsession with local produce, and even though the name sounds very Japanese, actually Tokusen’s wagyu cattles are raised in Indonesia. Mandif started the demo by explaining beef tartar, one of the fine dining’s trademark, which made by using dry aged beef. “Dry aging’s purpose is to remove the water by doing evaporation. It results in focused and intense flavor, but we lose some weight. In other words, this is a very premium product. Not everybody can afford this, but if Indonesia wants to be on another level, we have to pay attention to the produce (raw material) not only on the food,” said Mandif. The chef explained what he meant further, “We have many people promoting Indonesian food to the world. However, when someone cooks Indonesian food, where do they get the ingredients from? Thailand. Economically, Thailand gets the benefits. This is the challenge of this government. That’s why I’m very proud of doing this. It’s also part of my concept (using local produce) in Blanco. I believe the growth of culinary has to go along with the farmer’s sustainability.”
TULIP Received 2 Silver Medals at FHI Salon Culinaire is definitely one of the most prestigious competitions in Indonesia. This year, TULIP Chocolate team managed to win 2 silver medals in 2 categories: Showpiece and Praline & Petit Four in Salon Culinaire, Food Hotel Indonesia 2017. In Chocolate Showpiece, Qothrun Nada won through her work titled “Madame Butterfly”, while Fararine Margaretta displayed her skill on Praline & Petit Four category with “Gardening”.
14 passionmedia.co.id
HOT NEWS
Bali Culinary Pastry School Event – Demi Student Final Exam M. Ariani Siswanto, BSc., MSc. (IM), MSc. (REI) had one goal in mind when she created Bali Culinary Pastry School (BCPS): to give the chance for everybody to reach his dream in professional culinary and pastry industry. Through its program which was launched in January 2016 called “Industry Access”, BCPS has worked together with leading international hotel brand and prestigious restaurant in Bali to give the students real work experience. On April 19TH 2017, the students got the chance to serve ala carte menu to 20 VIP guests and buffet service for 40 guests. This time, the students are able to showcase their creations and get real feedback from the guests. They even got to prepare everything, from the concept, budgeting, purchasing, cooking and deliver the service. Most of the times, the guests are the students’ family and the culinary professionals. However, in this opportunity, BCPS featured Executive Sous Chef The Ritz-Carlton Bali, Wayan Wicaya as the “Guest Judge Chef”. BCPS will introduce its new one year program, Professional Chef Certificate in July 2017. The program demands students to understand the whole culinary aspect of western, Asian food, also the pastry bakery. It’s the perfect opportunity for students to hone their practical skills working in international standard facility with excellence as the goal. For everyone else, BCPS also offers other programs such as Pastry Bakery Professional (10 months), Pastry Bakery for Non-Professional (16 meetings), along with 1-2 day course program for public to show their affection toward the world of culinary.
Producing Excellent Graduates with Leadership and Entrepreneurship Skill Polytechnic International Bali (PIB) is an international standard institution of higher education offering diploma programs in culinary arts, hospitality, and MICE. PIB is designed to be world class learning center through excellent diploma programs with curriculums incorporating character building, culture preservation, while producing excellent graduates, equipped with leadership and entrepreneurship skills, ready for professional career as well as to be entrepreneur in their field of study. PIB will be the only learning institution in Indonesia which offers “Tourism-preneurship”, basically tourism, culinary art, hospitality, MICE curriculums combined with entrepreneurial and business skills while providing the right platform for diploma 3 students to complete a Real Business Plan or for diploma 4 students to continue his business plan to start-up the business. The programs which incorporates international standard curriculum and facilities (demo cooking class, kitchen lab, front office and mini hotel lab, pastry and bakery lab, dormitory, library, bright room or counseling room, health room, and other available campus facilities) will support a holistic learning process for our students. It is our mission to prepare the campus to give a unique, effective and educative experience. As a result, PIB graduates will be industry ready for both professional career or for beginning their own start-up business. PIB is open for 2017/2018 admission and they also provide 50 scholarships who passed PIB Scholarship Selection process. Prospective student can do the online registration at www.pib.ac.id. For admission, PIB has 3 periods, with the following details: 1st Period on April 26 – May 27, 2017, 2nd Period on June 05 – July 01, 2017, 3rd Period on July 10 – July 15, 2017.
passionmedia.co.id 15
EXPERTISE VIEW
16 passionmedia.co.id
Facing Trends and Challenges, The Harvest Way
EXPERTISE VIEW
The success story behind The Harvest is about how they overcome challenges and defining trends. Involved since the very beginning, Executive Pastry Chef Lia Purnomo was there to share us the story about it. Words: Rian Farisa Photo: Dwi N Hadi
I
t was a bit later than a decade ago when
professionally with her as five-star hotel
or strawberry compote”, said the chef.
Jakarta first saw The Harvest opened up
chefs. Eventually, he decided to start his
However her personal interest would be to
its flagship store on the ever-busy Jalan
own venture and Chef Lia was tagged along.
introduce the customers with caramel and
Senopati. Despite the strategic location, the
Since then, her career with The Harvest has
butterscotch. The latter will be introduced
year 2004 saw only The Harvest and less
certainly gone through obstacles and proud
at Almond Tree this year.
than a handful of cafes there. It’s a situation
moments.
where The Harvest must persevere to attract customers and moreover - to flourish. Chef
Lia
Purnomo
described
The
When it comes to competition, The
The Harvest’s authority, based on this background
and
experience,
shows
they
can
the
making it specific about who to compete with, which trends to follow, and their
time. “Employees wanted to start looking
creative minds on their menu. Chef Lia gave
creative range. While rivalry with established
for another job. I convinced them to stay
an honest answer when it comes to her
pastry shops is taken into consideration
and together we’re promoting our shop to
ideas about cakes. “What we do is to hear
traditionally, what actually interests Chef Lia
passersby with brochures”, she said. After
what our customers really want, instead of
more these days are competition that came
a series of low profit and maintaining tens
blindly following trends. Not all of them are
from online pastry shops found on websites
of employees at the same time, finally it
always into that”, she said.
and Instagram. “Though these online shops
she
shared
with
itself as a European-style cake shop -
competition as well as applying trends and
Furthermore
cope
Harvest has been strategically positioning
Harvest’s early days as the most suspenseful
was after Eid a few months later that The
how
certainly
that
have creativity freedom for customized
Harvest sees no end of customers coming
customers are always fond with flavors
us
orders, how we differentiate ourselves is
in until today.
that involve chocolate and then followed
by providing the best products with best
The Harvest as we know now has more
by vanilla, fruits, and nuts. This year alone,
quality ingredients and timely innovations”,
than 45 outlets across Indonesia, making
Harvest will launch six new types of cake
she explains.
them the largest European-style patisserie
as well as recreating four old time favorite
provider
in
Indonesia
and
The Harvest’s new facility in Sentul
employs
recipes. For quite some time now, Jakarta is
enables
thousands of employees. The Harvest Group
in love with cheesecake. The Harvest recent
traditional borders of Jakarta and it will soon
itself consists of Harvest as its premier
release was the Oreo cheesecake and also
become the biggest Indonesian pastry shops
brand and a new entrant - Almond Tree
the chocolate version of it.
with halal-certification on its belt. These are
them
to
expand
beyond
the
(previously known as Cheesecake Factory
Additionally, Chef Lia’s creations are
expected to create major advantages over
Indonesia). Chef Lia, now as the Director, is
always involving rich textures such as by
the competition and empower the ability of
tasked to supervise both.
utilizing fruit compote. “Customers like
The Harvest as the trendsetter in Jakarta’s
The founder of The Harvest - Mr Lal
it when there are still crunchy textures
dynamic pastry industry.
de Silva, had been hand-in-hand working
found on the cake made from blueberry
passionmedia.co.id 17
THE CITY
18 passionmedia.co.id
THE CITY
The Mansion of Macarons As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty - macarons! Words: Rian Farisa Photo: Dwi N Hadi
passionmedia.co.id 19
THE CITY
Mademoiselle
E
stablished in 2011, the company
shop should be a refined one, based also
actually started as an online shop.
by her serious education background at
The drive to move forward came
Le Cordon Bleu, Australia. “I gained a lot
from the simple, pure love of baking of its
of experience by working part time as a
owner Stella Lowis including the pursuit of
pastry chef at several restaurants and
building her own pastry shop one day.
catering company that supplies pastry for
For Ms. Lowis, her version of pastry
20 passionmedia.co.id
five-star luxury hotels�, said Stella. When
THE CITY she returned to Indonesia, Stella worked together with his brother, Harrick Lowis, to experiment over many recipes until finally they’re ready to share it with everyone. Persevering for several months initially as online shop, orders since then had been coming non-stop. After some frequent long waiting list for the customers, Stella finally realized that it was
the time for
her to build her first retail shop in Medan.
“People used to buy cakes only for special occasions but now they have found the simple pleasure of enjoying it any time”
Her unique take on pastry was warmly welcomed there. Years passing by and La Maison have started to take shape and grow into something more significant. Finally, it’s high time for her to spread out the wings of La Maison to Jakarta - the one city where appreciation of pastry is at its zenith in Indonesia. Speaking about the characteristics of this pastry shop, La Maison is almost exclusively promoting a vast array of macarons - a complicated confection that has gained prominence over Indonesian pastry world for the past few years. “This small tidbit requires delicate hands and a very complex balance between texture and flavor. Its smooth top, ruffled circumference,
a
flat
base,
has
mild
moistness, and it should easily melt in your
Stella Lowis Photo courtesy of La Maison
mouth. Now that’s what we’re aiming for and the challenge proved to be exciting”, said Stella smiling vigorously.
everyone’s favorite) is the Mademoiselle
trends, more or less, influence the demands
Taking it to the next level, La Maison’s
- a refreshing take of almond cake with
especially now in the digital era where
mind-blowing innovations are macaron
layer of fresh watermelon, strawberries,
customers can simply access interesting
flavors which are inspired by Indonesian
red dragon fruit, and decorated with red
pastry innovations by browsing through
cuisine - such as Nasi Uduk, Lemper Ayam,
rose petals.
the social media.
Martabak Bangka, or even Sate Padang.
To fully proceed professionally, Stella
“One of our best-selling however, is the
observes the trend as well. “Locally
what’s after this for La Maison? Stella is
Salted Popcorn Macaron. Although people
speaking, pastry has come a long way in
certainly aiming to expand to other cities
tend to perceive macaron as something
our country. People used to buy cakes
and in-between, she hopes to engage in
sweet, the savory version is actually a
only for special occasions but now they
interesting collaborations with legends
success”, shared Ms. Lowis.
have found the simple pleasure of enjoying
in pastry industry. What’s even bigger
So
the
next
question
would
be,
From the cakes department, Stella
it any time”, she said. Her remark here
in mind for her though is to keep on
personally admits that each and every
pointed out how strategic this move to
improving and serving the best for her
of them has to be made with passion by
cater Jakartans who are increasingly fond
beloved customers
using the finest ingredients and decorated
of dining out and nibbling with pastry.
with utmost care. “Two things taken
The pastry industry in Indonesia has
into consideration are taste and also the
grown exponentially for quite some time
aesthetic elements”, she said. One of La
now and shops can be found in many
Maison’s signature cake (and apparently
corners of Indonesian cities. The global
LA MAISON Grand Indonesia, East Mall - Jakarta | T: +62 811 987 6668 / +62 21 2358 1331 www.lamaison.id
passionmedia.co.id 21
ADVERTORIAL
Passion Went to Japan 42nd Foodex Japan 2017
T
he General Association Act Personal Instinct Institution Institute and four other organizations held the largest Asian products and drinks exhibition in Asia “Foodex Japan 2017” March 7-10 2017, at Makuhari Messe, Chiba City, Tokyo, Japan. As the 42nd event, Foodex Japan featured 3.282 companies, and 3.879 booths which attracted F&B and trading companies from over 80 countries and regions. Approximately more than 77,000 visitors including food service industries, distributors, trading companies, etc. attended the exhibition. This year’s keyword is UNESCO Globalization of Japanese culture such as “Waka” (Japanese poetry, usually painted on objects), “Kanpai” (you know this one) and “Otsumami” (snacks for beer and alcohol) which became intangible cultural heritage. On this special occasion, Passion Media has an opportunity to attend the FOODEX Japan 2017 along with Indonesia Pavilion by Indonesian Government. Browsing every section through 11 huge halls was a great experience to be updated with the trends on the industry, and we were impressed with all exhibitors’ enthusiasm. In the valuable 3 days, we managed to distribute our magazine to the hands of the exhibitors and visitors.
24 passionmedia.co.id
ADVERTORIAL
passionmedia.co.id 25
THE ISLAND
Dessert Revisited PASSION shows up at the sweet laboratory in Bali and talks to Will Goldfarb and his talented team about Room4Dessert as well as finding out the secret of how to pair sweet dessert with killer cocktail. Words: Eve Tedja Photo: Heri Obrink & Courtesy of Martin Westlake
24 passionmedia.co.id
Incidente Stradale
THE ISLAND “We started off from scratch. Back then, we had very limited tools and we just continue to improve it stepby-step over the next few years,” says Will Goldfarb, reminiscing about the humble beginning of Room4Dessert in Ubud, Bali. His beginning, however, is far from humble. He has been called a Pastry Genius. The first incarnation of Room4Dessert in New York City received a critical acclaim in 2006 and cemented his status as a leader of the avant-garde dessert scene. Then,
Goldfarb
decided
to
leave New York City behind and made a fresh start in Bali. Our gain, New York’s pain, I say. In 2014, he opened Room4Dessert in Ubud and startled the culinary scene with his boldness in opening a dessert bar. Before, dessert has always been put aside as the sweet ending of a meal. Room4Dessert proves them wrong by creating not one but nine courses of dessert in one seating. Taking inspiration from the medicinal herbs, local produce, market visit, and the abundance of natural ingredients in Indonesia, Goldfarb and his energetic team creates two different set menus per year. On top of that, they also offer classic cocktails and fine wines to be paired for each dish in the menu. The dark and intimate ambience of Room4Dessert provides a sanctuary for the lost souls who are craving for sugar, spice, and alcohol. At the heart of it, stand a long dessert bar with a well-stocked cabinet of spirits and liquors. I take my seat there and finally decided on three a la carte desserts after a careful reading on the interestingly named desserts. Guest also can order all nine desserts or half portion of everything. Upbeat tunes are filling the air while conversation
Will Goldfarb Photo courtesy of Martin Westlake
Photo courtesy of Martin Westlake
with the talents behind the bar keeps
mousse,
me company. “This is my first job
The pairing works well together,
and this August, it’s going to be my
balancing the sweet with the right
second year here,” said Angling, the
amount of sour. Indeed, the desserts
20 years old Balinese bartender who
read like a line-up of Indonesia’s rich
expertly making me a punchy New
natural produce: cashew, moringa,
York Sour.
mangosteen, coconut, cocoa, rosella,
The drink is paired with the literary inspired
dessert
called
Whiskey,
and
sorghum
popcorn.
and so much more. Goldfarb
greets
his
guests
Torture, Turgenev. The smoky char
personally while letting his team
grilled pineapple is accompanied by
preparing the carefully hand-crafted
a melt-in-your-mouth sable breton,
dishes, one by one. Andre, one of the
vanilla ice cream, smooth whiskey
bright young pastry chef from
passionmedia.co.id 25
THE ISLAND Jakarta, has been working at Room4Dessert for one year. He works closely with Goldfarb in creating the menu and admits that he has learned a lot of things. “Creativity and innovation are the two most important things that I learned here,” claims Andre. Goldfarb also attributes the success of his dessert bar to his team. “Look, it is not easy to make a dessert place but it just shows you how hard our team have been working in the past three years. For many of them, Room4Dessert is their first jobs. I consider us fortunate to attract such talented and passionate people, and it is our commitment to develop their skill and talent. They can be the next generation of Indonesian pastry chefs at the level of anywhere in the world,” says Goldfarb. My second treat is the Incidente Stradale. This tribute to coconut is made of coconut water, coconut water vinegar, white coffee, and turmeric jamu. Often dubbed by the staff at Room4Dessert, as the Balinese tiramisu because of its similarity in texture, the dessert is plated beautifully on a thick ceramic ware. The dessert is a strong evidence of Room4Dessert’s philosophy in creating delicious thing that
Whiskey Torture Turgenev Photo courtesy of Martin Westlake
also look good and make the guests happy. Needless to say, by this time, I am smiling ear-to-ear. Saving the best for last, I ended my evening of sweet treat with Chocolate Caramel Créme Bruleé. Dark, sweet, bitter, and salty are mixing luxuriously together in each and every spoonful of it. Apparently, magic happens when you put caramel, rosella, and sea salt together. Before leaving the premise, I manage to ask Goldfarb and Andre about what can we expect from the next new menu. They grin and throw me a mysterious look. “It will be called The Late Twentieth Century Troubadours and the Trouble with Persephone. Expect a contemporary take on classical dishes with local ingredients, delicious flavour, and interesting technique,” tells Andre.
ROOM4DESSERT Jl. Sanggingan, Ubud, Bali Phone +62 361 553 2598
26 passionmedia.co.id
Caramel Chocolate Creme Brulee Photo courtesy of Martin Westlake
DEEP LOOK
Entrepreneur’s Challenges by Chef Rahmat Kusnedi “Entrepreneur and President of Indonesia Pastry Alliance”
Here are some thoughts on entrepreneurship from someone who has walked down both employment and entrepreneurship Words: Edwin Pangestu Photo: Dwi N Hadi
28 passionmedia.co.id
DEEP LOOK
T
here’s a myth in the business
some sort of stingy when it comes
“To be an entrepreneur means
world that says, 9 out of 10
to money, but actually, you need to
that you have to be prepared to suffer
businesses failed. Bloomberg
be mindful in spending your money
loss for at least a year.” To illustrate
is a bit more optimistic by saying 8
if you were to be an entrepreneur.
what he meant, CRK remembered
out of 10 failed within the first 18
I have to admit, most of our people
they days when he started Physallis’s.
months. Whether you believe it or not,
are very consumptive, they spend
“I haven’t really resigned from my
one thing is certain: entrepreneurship
the salaries on things and only save a
job. The first thing I do was to make
promises great risk, along with the big
little, if not nothing, at the end of the
a solid team in my workplace so I
profit. How can you tell that you have
month,” explained CRK. When you
would have the time to do the work
what it takes to be an entreprenur?
have the last mentioned attitude in
in Physallis’s. I’ve started the business
Chef Rahmat Kusnedi views on this
starting a new business, chaos awaits.
from renting a garage, with only 3
topic might help you decide.
have
employees. However, my business
years
the ablitiy to measure our own
hasn’t really got any profit back then.
at the top 5 star hotels in Jakarta
capabilities, not only financially, but
I used my salary from my job to cover
and abroad, now he’s an owner
also mentally. “Let say if have orders
the operational cost. Every month
of
which
from an airlines. If the cost to make a
I spent around Rp 12 million to keep
supplies pastry products to hotels
product is Rp 10.000, while the airline
the business running. I thought I’d
and restaurants, also the President
only has the budget of Rp 3.000,
have enough revenue to cover the
of Indonesia Pastry Alliance (IPA).
what would you do? Entrepreneurs
operational in 3 months, I was wrong,”
From his vast experience, the Chef
automatically calculates in his mind,
he laughed.
who’s also known by his initial CRK
he might downgrade the ingredients
has a simple way to find out whether
by
someone has the capablities to be an
couverture
entrepreneur.
He’s
been
Physallis’s,
working
a
for
company
It
is
also
important
to
The situation got better in 7th
of
month and within a year, Physallis’s
dairy
revenue was enough to cover the
cream as opposed to dairy cream. If
operational cost. “And then I began
“I can tell from his activities
the number is right, he might take it.
to wonder, are we gonna expand
and mobilities. When I see some
But if he’s an idealist, he might turn
the size of the company or stay this
whose life’s involving only around
down the offer. He might focus on
way? If we were to expand, we have
his home and and his workplace,
the high end market, the 5 star hotels,
to move to a bigger place, with more
he’s a career person. In his career,
even though the size is quite small,
equipments, more staffs. What I have
he will be an expert, a specialist. On
but it’s an exclusive market. That’s an
in mind back then was, how much
the other hand, when I see he has
entrepreneur, he knows his market,
more expense I have to spend each
agendas outside workplace, be it
his capabilities,” said CRK.
month? I calculated and I found out
using
compound
instead
chocolate,
non
teaching in some classes, or making products for his online pastry shops,
that it was impossible for me to go
The Startup Days
alone, I have to find partner,” said
I think he has the potential to be an
If you’re thinking you’re too old
entrepreneur. In fact, you don’t have
start, listen to what CRK got to say.
When you’re starting up, never
strictly selling products, offering your
“There’s no such thing as late, it’s
expect an ideal situation. CRK was
service as consultant is also part of
more to your capacity. I already have
handling everything from the garage,
entrepreneurship,” he said.
the necessary experience, but starting
from the production, finance, delivery,
other
a business is also about finding the
and HR. “After running for a while, I
important indicators. According to
moment, mine just came 4 years ago.
started to prioritize things. I didn’t
CRK, the one with entrepreneurial
How can you tell it was the moment?
want to be bothered with cash flow,
spirit usually pay high attention to
Because I believed it. I felt I have the
so I hired finance staff and everything
food costing, operational cost, has
criteria to start my own business, and
about money is out from my activity.
higher sense of belonging to the
about the detailed plan A or plan B,
After that, I hire the HR staff, and so
companies’ assets, also to the staffs.
I could figure it out later as I run the
on. We’re talking about managerial
“You also might think that he’s
business.”
skill here,” he explained.
There
are
also
some
CRK.
passionmedia.co.id 29
PA SSIO N
Aspiring Beyond Loyalty There’s more to it than just loyalty from the prolific chef Woro Prabandari. For more than two decades now and a title of Executive Pastry Chef at Grand Hyatt Jakarta, the motherly chef shared PASSION the recipe for excellence in career and balancing it with family and pastime. Words: Rian Farisa Photo: Dwi N Hadi
30 passionmedia.co.id
PA SSION
passionmedia.co.id 31
PA SSIO N How did you find out about your passion with pastry?
“However, seeing that only a few women were in professional pastry industry at that time, I decided to prove my mettle and spend the extra hours refining my skills.”
I think it’s because at one point during my childhood, I started giving a hand to my mother when she’s in the kitchen. For some reason, I had always been keen with baking and we started by making the classic stuff. My mother used to cook for events at my father’s office, so that’s how I became accustomed with the know-hows in the kitchen and became serious at it. How was the beginning of your love story with Hyatt? After some time seeing myself really into cooking, my parents decided to enroll me to hospitality school and ever since day one I already focused myself with pastry. Before my graduation, I applied for internship at Hyatt and got accepted. As you can see, the rest is history. Care to tell us a bit about your career here until you reach this height? Initially I was assigned as part of the preopening team for Grand Hyatt Jakarta and received training at Hyatt Aryaduta. In the early nineties perhaps only a handful of five-star hotels can be found in Jakarta and expatriates were so many back then. However, seeing that only a few women were in professional pastry industry at that time, I decided to prove my mettle and spend the extra hours refining my skills. I
took
the
opportunity
to
train
whenever I can with fellow pastry chefs after hour, and the veterans. For example since the beginning of my career there’s Mr.
Gottfried
Schützenberger,
Hyatt
international pastry legend, and one time I was also tutored by Pierre Hermé himself. What was the turning point of your career? Professional
competitions.
Singapore
was hosting 1992 Salon Culinaire and I
volunteered
to
participate
in
the
tournament with a small team. Working in the kitchen requires me at least 12 hours a day and we had to focus only with work. Only then after working hours, the team gathered to spend the extra time for planning and practicing. I usually got
32 passionmedia.co.id
PA SSION home late around midnight and had to be back at work again at 7am the next day! Our sacrifice was not without reward. We won the gold medal for dessert platter category and I got promoted. Apparently the company appreciated the effort! The
following
Salon
Culinaire
competitions were held in Jakarta and I participated again, until finally I was appointed as Pastry Chef back in 1998. Now I’m giving the rein to younger chefs and enjoy tutoring them for competitions. What are your plan for the future after you retire? There are so many offers asking me to teach. I’d really like do that in the future! We heard that you like traveling. Tell us a bit about that? Traveling is something that I do from time to time with the family. I take pleasure by dedicating myself for the company and rarely take a leave. That’s why I have so many days to spend for holiday! Recently we went to Bali with the whole family - me, my husband, and our three sons. We prefer visiting beaches and of course, eating. Having a privilege as part of Hyatt family enables me to visit their properties everywhere in the world. Certainly going with the whole family is important to maintain the work-life balance.
GRAND HYATT JAKARTA Plaza Indonesia, Jl. M.H. Thamrin No.30, Gondangdia, Menteng, Central Jakarta, Indonesia 10350 Phone: +6221 2992 1234
passionmedia.co.id 33
PA SSION RECIPE
Es Pis a ng Hij a u By Chef Woro Prabandari
34 passionmedia.co.id
PA SSION RECIPE
passionmedia.co.id 35
PA SSION RECIPE
Es Pisang Hija u By Chef Woro Prabandari
When challenged to create a modern Indonesian take on dessert, Chef Woro was not hesitated to choose Southern Sulawesi’s pride and joy - es pisang ijo. Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert. Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the pisang ijo sphere in place. Additionally, she added dots of sweet banana syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuts - crushed and spread all over the plate.
INGREDIENTS Pisang hijau sphere 150 gram 100 gram 50 gram 50 gram
Pisang tanduk, steamed Rice flour Glutinous rice flour Sagoo flour
50 50 50 150
gram ml ml ml
Granulated sugar Suji leaf extract Pandan leaf extract Coconut milk
Coconut milk porridge / bubur sum sum 25 gram Rice flour 60 gram Granulated sugar 5 gram Salt 500 ml Coconut milk Frambozen syrup 100 gram Granulated sugar 50 ml Water To taste Frambozen essence METHOD Pisang hijau sphere: 1. Steam pisang tanduk for 15 to 20 minutes until it becomes smooth. Make into round shapes. 2. Mix well other ingredients and cook until sticky and spherical. Fill it with the round-shaped steamed banana. 3. Steam for additional 15 to 20 minutes. Cool it down and ready to serve. Bubur sum sum: 1. Mix all ingredients together. 2. Cook until bubbly and cool it down for 5 minutes. 3. Chill first before served. Frambozen syrup: 1. Bring sugar and water to boil for 10 minutes. 2. Add frambozen essence into it and cool it down. How to style the dish: 1. On the plate, make the bubur sum sum into pasta shape. 2. With the bubur sum sum as the foundation, put the banana sphere on the top. 3. Decorate the dish with frambozen syrup drops. You can decorate it with biscuits to make it crunchy or other garnish if you like. 4. Enjoy!
36 passionmedia.co.id
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ADVERTORIAL
The 3rd Interfood Bali
T
he 3rd Interfood Bali was held in Bali Nusa Dua Convention Centre March 16th-18th 2017. The event featured some interesting events in some specific fields, such as Coffee Roasting Class by AEKI and PPKI, Roasting Competition by SCAI, Bali Sommelier Competition by Indonesia Sommelier Association – Bali Chapter, Baking and Cooking demo by professional chefs. Bali’s Vice Governor, Sudikerta and CEO of PT Kristamedia Pratama, Daud D. Salim were present at the ribbon-cutting ceremony, along many other invitations. Sudikerta highly appreciated the event and hoped that similar event can be held not only in Nusa Dua, but also in other destinations in Bali. Indonesia Pastry Alliance chefs also held the baking demo through its 3 chefs: Rahmat Kusnedi (Swiss Rolls, Thai Coconut Jelly, Pie Cheese Cake), Louis Tanuhadi (chocolate pralines: Balinese Sea Salt Caramel, Mount Agung, and Virgin Coconut), and Tusyadi (Chocolate and Cream Cheese Mango Apple Brulle). They also shared stage with other chefs such as Farah Quinn,Eduardo Enrique Montes Traverso, Andy Tan, Tan See Fong, and Dedie Soekartin.
See You Again on 2019
passionmedia.co.id 39
PA SSION
High Fidelity This chef and restauranteur behind four of Indonesia’s leading restaurants hardly need any introductions. Renowned for his devotion in pushing the boundary and defining the new Indonesian gastronomy, Mandif Warokka agrees to answer some of our burning questions about his current obsession, love for audiophile, and how a good dessert should be created. Words: Eve Tedja Photo: Heri Obrink
40 passionmedia.co.id
PA SSION
passionmedia.co.id 41
PA SSIO N We heard that there will be some changes in your restaurants. I am currently obsessed with the possibility of achieving Zen’s philosophy through food. Frankly speaking, I think we are done with unnecessary ruffles. I feel that it is time to seek purity, clarity, and simplicity in a dish. Therefore, Teatro Gastroteque will become more refined and sophisticated, French cuisine with Japanese philosophy, if I may. While BLANCO par Mandif will serve an evolving Indonesian dish, natural and harmonious with just three or four ingredients in each dish but done very well. The focus is essentially on the flavour. Everything else is ornamental. However,
Modicum,
will
have
a
different approach. It will be a dedicated grill room serving premium and interesting cuts. Only Moringa will stay the same, a casual meeting place serving good food. We marvel on the way you arrange your schedule. Can you tell us about what Chef Mandif Warokka does in a day? My day usually starts at Teatro, then off to Ubud for BLANCO, and ended at Modicum where I can unwind and relax with my music collection. Currently, I am also a consultant for several restaurant projects in Jakarta, Bandung, and Surabaya, which makes flying also a big part of my schedule. Yes, we heard that you are an audiophile. How do you enjoy your music? I appreciate analogue more and more these days, precisely because of its rich texture and musical depth. There are so many details that we can hear from a vinyl recording. I particularly enjoy jazz made by artists from specific countries like Italy or France. Their vocal talents are so rich and they are able to translate their culture into their music. I appreciate the fact that there are imperfections in their music that makes it somehow perfect, do you know what I mean? We
know
exactly
what
you
mean.
Speaking of culture, how does your own culture affect your career as a chef? I grew up in Manado and often helped my mother to cook in the kitchen. Our family
42 passionmedia.co.id
love good Indonesian food and I was
I simply love to eat. There’s no way
raised by a father who loves varieties in his
somebody can become a good chef if he
dinner table and a mother who seasoned
or she doesn’t like to eat and experience
her cookings exceptionally well. We have
food. Only later when I decided to become
lived in several places like Ujung Pandang
a professional chef, that I refined my palate
and Biak, hence, our kitchen is rich with
and learned about the technical aspects
Indonesian recipes and since we lived in
that makes a good dish.
Manado where everyone were basudara or part of the family, we often have friends,
How do you define a good dessert?
neighbours, and family members come
For me, a good dessert has to have
over to our house and eat.
strong basic ingredient. Say, the mango.
I think those experience eventually
That mango has to be the best mango,
become my flavour database. I consider
picked during its best season. The chef’s
myself lucky to be able to taste good
duty is to make its flavour memorable by
food since I was young, and later in life, it
improving its texture by using different
prompted me to become a chef because
techniques and supporting ingredients. In
PA SSION
“It’s not about showing off your skill as a chef. Instead, show it by improving the quality of the ingredients and enhance its flavour”
the end, the mango has to be the star. I am
impression you can give to your restaurant
opportunity because it is an untapped
an ingredients driven chef and that’s how
patron. Play with their emotion through
market. Indonesian loves their sweets. It is
I design my menu. Do not use too many
taste and texture. Usually, once I got
a risk, but it can be done as long as it is
techniques and confuse the patron. It’s
the necessary ingredients, I immediately
supported by a strong concept, product
not about showing off your skill as a chef.
imagine how to translate those ingredients
creativity, and smart branding. As long as
Instead, show it by improving the quality
into different dishes and texture. Be it a
the dessert or the pastry is created based
of the ingredients and enhance its flavour.
contrasting or a refined, elegant texture.
on a wholesome strong concept, I believe it can be a success. We need more chefs
How important is a dessert to the total
Is there a room for dessert in Indonesia’s
who are innovators with creative vision
dining experience?
gastronomic market?
and daring entrepreneurship spirits.
Very important. It is the last and the lasting
I
believe
dessert
has
the
biggest
BLANCO PAR MANDIF Jalan Raya Tjampuhan, Museum Blanco Complex, Ubud-Gianyar, Bali Phone: +62361 4792284
passionmedia.co.id 43
PA SSIO N RECIPE
D u o V al rh on a wit h B e e t root By Chef Mandif Warokka
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PA SSION RECIPE
passionmedia.co.id 45
PA SSION RECIPE
Duo Valrhona with Beetroot By Chef Mandif Warokka
Mascarpone Mousse Mascarpone 500gr Cream 500gr Sugar 200gr Yolk 5 pcs Gelatine 8 pcs (melted) Method Whipped cream until stiff peak, and set aside Add Sabayon Sugar, Yolk and Gelatin Add Mascarpone Fold into two Choco Praline Choco 300gr Yolk 7 pcs Sugar 250gr Water 85ml Cream 500ml Gelatin 5 pcs Method Beat yolk, heat sugar and water Add melted Chocolate Add Gelatin, mixed until everything is well mixed
46 passionmedia.co.id
Beetroot Beetroot, Wine, Sugar, Brandy How: Boiled everything together until soft the beetroot is tender. Cut it to shape.
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PA SSION
You’re Hot Then You’re Cold Chef Lorenzo Sollecito used to be hot, until he had an affair with pastry Words: Edwin Pangestu Photo: Dwi N Hadi
T
he line from Katy Perry’s song
20 something I was in the hot kitchen. I
screw up the recipe, all of the cake will not
describes the transformation of
moved to Milano at Bvlgari Hotel under
be as good.
Lorenzo Sollecito perfectly (only
Elio Sironi, he’s a quite famous chef in
Pasta might consist of 2 or 3 things,
that line, don’t continue, please). The
Italy. From there I came to Florence for the
the pasta, the sauce, and condiments. In
Executive Pastry Chef of Four Seasons
opening of Four Seasons. Actually I was a
this cake (Dadar Gulung), we have 30-
Hotel Jakarta, is probably one of the most
CDP (Chef De Partie), almost a Sous Chef,
40 different products from butter, sugar,
interesting figures we’ve met for this
but I totally changed department, I moved
palm sugar to the gula jawa, it’s much
issue, mainly for two reasons. The first
from hot kitchen to pastry.
more complex. I’m not saying that the
one, Lorenzo is actually used to be a hot
(hot) kitchen is not challenging, but in
kitchen chef. He even almost became a
Why started all over?
pastry we have different challenge, there’s
sous chef in Italy, before he decided to
Well because, you know, in the beginning
more room for creativity. The good thing
enter the delicate world of pastry. The
it’s always my dream to try. To me, to be
is, during the service, we usually just do 2
second reason is the fact that an Italian
a complete chef in the kitchen, you need
or 3 (final) touch.
chef is displaying his rendition of our
to have experience in pastry. Pastry chef
favorite street snack, Dadar Gulung.
is usually a bit more the funky part of the
What do you consider as the best pastry
Four
team, we are much more creative. At that
product in Italy?
Seasons Hotel Jakarta, Lorenzo told us his
time, I believed that for growing in the right
The strudel of my mother (laugh). Actually,
story from his hometown in Italy, his view
way, I had to put myself in the situation
as a pastry chef, I’m not that used to
about the difference of hot kitchen and
tow work under a very good pastry chef.
consume pastry or sweet product outside
pastry, his style, also his unique choice of
That’s why I moved to Florence, and after
my job. If I see something interesting, I
hobby, squash.
6 months, I said, “Okay, I like it!”
want to try to understand what is behind
Where do you come from?
You’ve been working in both kitchens,
life, I’m more into the savory food, I prefer
I came from Mezzocorona (province of
what’s so interesting about pastry?
steak.
Trento, Italy), it’s not really a town, more
Well, it’s totally another kind of life; you
like a village with only 5.000 people
have much more time in preparation. In
You’ve
living there, at the bottom of a beautiful
hot kitchen, you have more restrictive
pastry. How does it differs from Italian
mountain.
time, you have to focus on what you’re
counterpart?
doing in that specific time, whether it’s the
Indonesian pastries are very sweet. In here,
How did you start to work in the kitchen?
meat, pasta, risotto, whatever. In pastry,
people are looking for sponge cake, soft
I started in hot kitchen in Venice, to
everything is planned from the beginning.
bread, we (Italians) are on the opposite
some other places, and then I go back
You have no range for error, which we had
side. However, I really enjoy the flavor of
Tuscany in one really beautiful hotel. Until
in the hot kitchen. In pastry, let say you
some desserts like Lapis Legit, if it’s done
Between
his
busy
hours
in
the dish. Other than that, in my private
48 passionmedia.co.id
tried
many
of
Indonesian
PA SSION
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PA SSIO N
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PA SSION Seasons Hotel Singapore. We shared the apartment, we were single and young. He’s a very hyperactive guy, always wants to do something. Basically, in our days off, we try to wake up at nine o clock, go to squash for 2 to 3 hours in the morning.
“I believe in a very nice, classic, rustic things like, tiramisu, apple crumble, and again, the strudel of my mother. They’re the best things you can have”.
He’s much better than me, most of the time he always win, but my passion for squash comes from him. How far have you gone with squash, I mean, have you entered any competitions? No no no, the work that we do doesn’t leave that much time for hobby. But when it was possible, especially in Singapore, (we do it) once or twice a week. Its a good exercise because, actually, if you see the amount of calories you burnt for one hour of squash is like 3 hours of tennis. It is much faster, and requires more reaction. I haven’t really played here in Indonesia
properly. I also love Nastar, its my favorite
combination
of
classic
and
modern
one. The pineapple….. I can finish everthing
products. We have cakes such as 360
in one day.
Chocolate, Raspberry Earl Grey which
o
because I haven’t got any buddies to play with.
uses very modern, funky presentation
Do you find any relationship between
You worked in Singapore, right? How
with shiny glazing. In here, we try to mix
squash and pastry?
does it differ from Indonesia?
both classic and modern because when
No, maybe you know, sometimes these
Singapore is a little bit more western. It’s
you only have one, automatically you
kind of sports that release the stress help
something that is coming to Jakarta soon,
cut off the part of the business, part of
you to think clearly. Sometimes when i
obviously with the development of this
the (potential) guests. We want to give
was waiting for my friend i start to play
country; the people will travel more all
choices to everyone. We also have other
by myself, put the music in the earplug,
over the world. In term of presentation,
products such as Seven Wonders Bonbon,
you don’t put much attention to the game,
both of the culture are very demanding.
sliced cakes, and macarons.
but you smash the ball hard, it helps me in thinking.
Singaporeans, as well as indonesia, they like very good looking thing, they know
Every chef has his own specialization,
what is good, the look is the first thing. For
what’s yours?
Finally, in your opinion, can you tell future
us Italians, its completely different, taste
Well, I love working with chocolate. Not
trend of pastry?
is always the first thing. It doesn’t have to
really in terms of products, i mean, of
I think the trend have to be followed but
look perfect; our culture is a bit rustic in
course I like mousse cake and bonbons,
you don’t have to (really)stick with it. I
terms of presentation, even the tiramisu.
but i’m more into chocolate sculpture.
believe in a very nice, classic, rustic things
Our tiramisu is not like super Japanese
So when i have time or possibility to do,
like, tiramisu, apple crumble, and again,
precise, it doesn’t have to be like that. It’s
let say for festivities, like the upcoming
the strudel of my mother. They’re the
more like home style presentation, Mama
Mother’s Day, New Year, Christmas, I try to
best things you can have. No need to take
style.
spend some time after my work with some
chemical, spherification, and foams, I’m
of my staffs to create something special.
not that kind of chef. Not because, it’s not
But I don’t think Four Seasons’ cake shop;
nice, but it’s not my style. My style again,
La Patisserie is Mama style, right?
Tell us about your hobby, squash.
is developed product, combined product
Yeah, it’s French style outlets, full of
I start to play squash with my friend Luca,
together, presented in a nice day. Nothing
gold. What you’ll experience there, is
he was a restaurant chef in Regent Four
that is foam, molecular, it’s not for me.
FOUR SEASONS HOTEL JAKARTA Capital Place, Jl. Jend. Gatot Subroto Kav. 18, Kuningan Barat, Jakarta 12710 Phone: +6221 2277 1888
passionmedia.co.id 51
PA SSIO N RECIPE
52 passionmedia.co.id
PA SSION RECIPE
I n don e s i a n St one By Chef Lorenzo Sollecito
passionmedia.co.id 53
PA SSIO N RECIPE
Indonesian Stone By Lorenzo Sollecito
This is my rendition to one of your pastry product that I love, it’s kind of street food. It’s something that I think you grow up with. Well, as usual I analyze product by product, what makes it special. So in Indonesian Stone, we have coconut, pandan, and gula jawa. These are 3 very basic products, but they matched each other very well. With some fantasies and technique I made the funky version of it. We got coconut mousse and then coconut sable in the bottom. We also got soft gula jawa cream, it’s a little bit salted. You don’t expect this kind of texture from gula jawa, but for me it matches very well. It’s a dessert that looks like a stone, we have a small garden here, couple of butterflies, that’s it.
Gula Melaka Creme Brule 20 gr Cream 20 gr Milk 12 gr Yolk 11 gr Gula Melaka Method: • Heat and mix cream, milk and gula melaka in low heat until warm. Remove from heat and add yolks. • Refrigerate the mixture for overnight • Place the mixture on a mold and put it in the oven at 90OC for 25-28 minutes. Remove from the oven, let it cool down and refrigerate
Coconut Pandan Sable 35 gr Flour 3 gr Coconut grated 1 gr Salt 12 gr Sugar 23 gr Butter 1 gr Vanilla essence 7 gr Yolk q.b gr Pandan essence Method: Mix all of Ingredients
Coconut Mousse 375 gr Coconut Milk 8 gr Milk 7 gr Sugar 1 gr Gelatine Powder 6 gr Water 60 gr Cream 7 gr Coconut Puree 0,5 nos Lime Zest Grated 3 gr Lemon Juice 10 gr Dry Coconut Method: • Whip cream until it is light and fluffy • Set the pan at 60OC then mix coconut milk, milk coconut puree, sugar and lemon juice • In the meantime, mix gelatine and water and put it in the microwave until they melt. Then add the liquid mixture • Blend the mixture in a cold bain marie and drop temperature until 30OC. Add cream, dry coconut and lime zest Pandan Joconde 10 gr Whole eggs 42 gr Sugar 5 gr Trimoline 43 gr Ground almond 21 gr Flour 20 gr Pandan essence 27 gr Sugar 10 gr Melted butter 65 gr White eggs Method: • Whip whole eggs, sugar and trimoline for 15 minute at medium fast speed • Add dry item and pandan essence. In the meantime, whip white eggs and sugar until a fluffy consistency • Add butter to the first mixture and combine it • Add the whipped white eggs and mix it slowly until a smooth texture • Set the oven at 185OC and bake for 12-14 minutes •
54 passionmedia.co.id
Place the mixture (950 gr) into a tray
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THE EMBA SSY OF CHOCOLATE
The Outstanding, Yet Humble Chef Despite of his outstanding achievements, Otto Tay, one of Malaysia’s most talented young chef stays humble. Words: Louis Tanuhadi Photo: Doc. Otto Tay
56 passionmedia.co.id
THE EMBA SSY OF CHOCOLATE
C
hef Tay Chee Siang, also known as Otto Tay, is currently
What is your most favorite tools in the kitchen?
one of the most influential lecturer chefs in the Academy of
Every tool is important for me but if you want a specific one, I’d say
Pastry Art Malaysia. I know him as one of the most talented
Bamix Hand Blender. It always gives me the smooth texture that
young chefs in Malaysia. Despite his outstanding achievements in
other hand mixers can not achieve.
his young age, he stays humble. In fact, Otto was very generous in sharing experiences as well as sharing constructive tricks and
Are there some big-name chefs who become role models in your
criticisms for his students.
career, or at least affect your job?
Throughout his career, Otto has some remarkable achievements. In 2015, Otto represented Malaysia in Coupe du Monde de la
Chef Jess, my first Chef in my career, without him, there will be no Otto. He is my mentor.
Patisserie 2015 where Malaysia was ranked 4th from 21 participating countries. He also has his own lists of personal achievements such
Are there any great things that you want to do in the near future?
as the Best Plated Dessert Award in Asia Pastry Cup 2014, Most
In the modern world, machines play important roles, such as
Outstanding Young Pastry Chef in Malaysia, for 2012 and 2013,
thermoform, 3d printer, and many more to come. They might
Most Outstanding Chocolate Showpiece of Culinary Malaysia FHM
replace human skills, but the machines still need the imagination,
2011 Malaysia Cup, and numerous bronze to gold medals from both
creation, art sense, and creativity from the chefs.
national and international competitions. Otto Tay shares his story, perspective and his hobby exclusively for Passion Media.
Do you have other hobbies that many people do not know, other than what you do now?
What’s your background that made you go into this pastry
This is the funny part, actually I am DOTA player (Defense of The
business?
Ancient, online PC game). Sometimes, when I got too stressed
When I was in the kindergarten, every morning I was waiting an
out, I will go play DOTA with my brother. That’s the only time I
Indian guy driving a motorcycle and selling the bun. I really love to
temporary forget about the whole pastry stuffs.
eat his Pandan Kaya Butter Cream Bun. Because of this, I want to become a baker, so bad.
What are your predictions for this year’s trend in the pastry business?
Did anybody else influence your career?
In my opinion, trend is something that’s unpredictable. Anything
I think the most influential person to me in many ways was my
can be trend in a sudden, it depends on how much passion and
mother. She knows that I love to eat bun more than rice, that’s why
effort you’re putting in and if there are people who are amazed by
she encouraged me to learn pastry.
your work, you are actually making your own trend.
What is your favorite thing to do?
What advice and tips can you give especially the younger
I love brainstorming with all pastry friends, developing new skills
generation?
and new products.
In my opinion, attitude is important than skills. Keep in mind, always be humble.
passionmedia.co.id 57
THE EMBA SSY OF CHOCOLATE
“They might replace human skills, but the machines still need the imagination, creation, art sense, and creativity from the chefs�
58 passionmedia.co.id
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T +62 21 2988 0888
raffles.com/jakarta
RECIPE
Nuance by Chef Qothrun Nada
Tulip Chocolate tulipchocolate
60 passionmedia.co.id
RECIPE Sugar Dough 200 g Vivo PL 240L or unsalted butter 100 g Refined Sugar 3 g Vanilla Extract 1 g Egg 300 g Low protein flour Method: 1. Whisk PL 240 L, refined sugar, and vanilla extract to creamy and pale. 2. Mix the egg until blended 3. Mix low protein flour with low speed until blended 4. Wrap the dough with plastic warp and refrigerate for 1 hour Almond Cream 100 g Icing sugar 100 g Butter 100 g Almond Powder 100 g Eggs 25 g Low protein flour 75 g Pastry Cream Method: 1. Whisk butter, almond powder, and refined sugar until blended 2. Put vanilla extract and low protein flour and mix until blended Chestnut Glazed 250 g Sugar 500 g Water 1 ea Vanilla Bean 100 g Chestnut Whole Frozen Method: 1. Cook the water and sugar and vanilla bean together until dissolved 2. Put the chestnut in cook until tender, strain and reserve Finishing: 1. Roll the sugar dough up to 2mm thickness, put into 10x30 cm pie pan 2. Put the almond cream arrange the chestnut glazed 3. Bake at 180째C for 30 minutes / until cooked 4. Keep it in room temperature Chocolate Genoise 500 g Eggs 250 g Sugar 50 g Water 5 g Vanilla Extract 12 g Baking Powder 200 g Low Protein Flour 30 g Maizena 50 g Tulip Bordeaux 20 g Cake Emulsifier 50 g Vivo PL 240L Method: 1. Whisk together the eggs, sugar, water, low protein flour, maizena,
1
2
3
4
5
6
7
2. 3. 4. 5.
Tulip Bordeaux, and baking powder Add cake emulsifier and vanilla extract then whisk until fluffy Finally add a melted Vivo PL 240 L Put in into 30x40 cm pan that has been coated with baking paper Bake at 180째C for 30-40 minutes
Dark Chocolate Cremeux 250 g Fresh Milk 25 g Sugar 40 g Egg York 250 g TULIP Easimelt Dark - AURA 65% 9 g Gelatine (soak with 30ml cold water) 350 g Whipping Cream Method: 1. Mix egg yolk with sugar 2. Bring the fresh milk to boil 3. Pour the boiled milk, into the egg mixture, cook to 80째C, until slightly thickened 4. Pour into TULIP Easimelt Dark - AURA 65%, mix until all chocolate melts, let cool to room temperature 5. Flod in whipped cream which has been whipped to 60% develop
Dark Chocolate Glaze 300 g Sugar 150 g Water 300 g Glucose 200 g Sweetened Condensed Milk 30 g Gelatine (soak with 100gr cold water) 150 g TULIP Easimelt Milk - LACTEA 34% 50 g TULIP Easimelt White - IVORY 33% 300 g Neutral Gel Method: 1. Cook the sugar, water, and glucose to temperature 101째C 2. Add into sweetened condensed milk 3. Put gelatin that has been soaked in cold water 4. Pour in melted TULIP Easimelt Milk - LACTEA 34% and TULIP Easimelt White - IVORY 33%, stirring with Immersion blender until blended 5. Add neutral gel into the mixture
passionmedia.co.id 61
RECIPE
Serene by Chef Christian Dewabrata S.
Tulip Chocolate tulipchocolate
62 passionmedia.co.id
RECIPE Chocolate Moelleux 250 g Fresh Milk 25 g Sugar 40 g Egg Yolk 250 g TULIP Easimelt Dark - AURA 65% 9 9 Gelatine (soak with 30ml cold water) 350 g Whipping Cream Method: 1. Mix egg yolk with sugar 2. Bring the fesh milk to boil 3. Pour the boiled milk, into the egg mixture, cook to 80°C, until slightly thickened 4. Pour the TULIP Easimelt Dark - AURA 65%, mix until all chocolate melt, let cool to room temperature 5. Fold in whipped cream which has been whipped to 60% develop Pistache Cremeux 90 g Fresh Milk 225 g Whipping Cream 1 en Vanilla Pod 35 g Pistacho Paste 90 g Egg Yolk 50 g Sugar 11 g Gelatine (soak with 35ml cold water) Method: 1. Mix egg yolk together with sugar 2. Bring milk, cream, vanilla, pistachio paste to a boil, pour into the egg yolk mixture, mix well 3. Pour in gelatin and mix to dissolve Airy Chocolate 300 g Tempered TULIP Easimelt Dark AURA 65% Method: 1. Transfer tempered TULIP Easimelt Dark - AURA 65% to siphon 2. Charge with 2 cream charger, let rest 10 minute 3. Shake and charge into container, keep chilled 4. Break into pieces Coconut Water Fluid Gel 200 g Coconut Water 50 g Coconut Cream 5 g Sugar 5 g Agar-agar Method: 1. Bring all ingredient to boil, transfer to a container, let set chiller 2. Blend until smooth and paste like Coconut Sable 160 g Egg Yolk 320 g Sugar Granulated 320 g Unsalted Butter
1
2
3
4
5
6
7
8
9
10
5 g Salt 400 g Medium Flour 100 g Coconut Dessicated 30 g Baking Powder Method: 1. Beat butter, salt and sugar, add in yolk 2. Sieve flour and baking powder, flod into the above 3. Stir in dessicated coconut, let it cool 4. Roll in between a silpat, bake at 180°C for 15 minute 5. Crush and keep in sealed container Kale Micro Sponge 25 g Kale Puree 25 g Salad Oil 120 g White Egg 60 g Egg Yolk 40 g Sugar 25 g Medium Flour
Method: 1. Mix all ingredient, transfer to a siphon, charge with two N2O let cool shake before using 2. Make 3 slit at the bottom of the paper cup, pipe until 1/3 full, bake in microwave for 30 sec, on max power 3. Turn upside down, let cool Chocolate Spray 150 g TULIP Easimelt Dark - AURA 65% 50 g TULIP Cocoa Butter ± Arte light grey Method: 1. Melt ivory and cocoa butter 2. Color with TULIP Arte light grey and transfer to spray gun 3. Spray frozen chocolate moelleux, obtain a stone like texture
passionmedia.co.id 63
CAFFEINE CORNER
64 passionmedia.co.id
CAFFEINE CORNER
Living the Classic Urban Tale A group of friends who share the same love of teamed up to open a coffee shop. I wish the story were that simple. Words: Edwin Pangestu Photo: Dwi N Hadi
A
dmit it, we’ve had similar kind of
business to gain deeper knowledge, and
dream at some point in our lives.
they also started to delegate the roles
I’m speaking to you, millenials.
among themselves. “Aga is responsible for
And if you plan to start your own coffee
the roasting and operational, while Rendy
shop business, here’s a story you should
takes care of the design and branding. I’m
hear. It’s from the people who’s been there
more to the marketing side, collaborations,
and done that, or should I say, still there,
back office, finance and stuffs. Actually, it’s
still doing that. It’s a story of Muhammad
a bit like left-over role, probably because
Aga, Rendy Mahesa, and Cindy Herlin
I’m the only woman here,” she laughed.
Marta and their place, Coffeesmith. The beginning is a bit cliché. Rendy
The Concept
and Cindy were coffee hoppers. Whenever
What sets Coffeesmith apart from
they saw a coffee shop, they would be
other coffee shops, is that they’re willing
there until one day, destiny interfered and
to spend more times to prepare, we’re
they bump into Muhammad Aga who was
talking
working at a coffee shop in Fatmawati,
also concerned about having a direct
South Jakarta. “We met but never involved
relationship
in direct conversation. At that time, Rendy
“In 2015, there’s only a few coffee shop
was really into (manual) brewing and want
which sourced the bean directly from the
to brew his own coffee at home. I wanted
farmers. Until now, 80% of our bean is
to give him brewing tools as present,
directly sourced,” said Cindy.
about
2-3
with
years. the
Coffeesmith
coffee
farmers.
but I didn’t have any ideas, so I ask Aga
Finally, in June 2015, Coffeesmith
for recommendation. He even taught us
opened for the first time. “Even though we
the brewing method. This was in 2013,”
have 3 different roles, we have the same
recalled Cindy.
basic core, we all know how to operate
At that time, Aga was still new in this
coffee machine, how to do the manual
so called “third wave coffee” and he hadn’t
brewing, quality control, etc. We’re not the
got this “rockstar barista” status that he has
type of people who love to put our money
today from winning some competitions
in other people to run our business in the
and starring in the movie “Filosofi Kopi”.
beginning,” said Cindy.
As the relationship became more intense,
Coffeesmith is also highly engaged
they decided to start planning a coffee
with its customers. In fact, most of its
shop in the future because, according to
customers are regulars. “We provide the
Cindy, at that time, they still need a lot
second floor with more seats, because
to learn. The three began working in F&B
we already have bar and coffee roaster at
passionmedia.co.id 65
CAFFEINE CORNER the first floor. Somehow, the customers prefer the crowded first floor; they want to see the brewing process, to chat. In here customers are not kings, they’re families.
“In here customers are not kings, they’re families”
We can even teach them how to brew the coffee,” said Cindy.
Challenges and Adaptations Entrepreneurship
promises
bigger
gain, but also bigger risk. The first risk they faced, as faced by every new entrepreneur, is the instability of income. “We’re used to work as employee with fixed income, but now we have to get used to the fluctuation Rendy, Cindy, and Aga Photo courtesy of Coffeesmith
of income. Fortunately, we don’t need too many staffs because as the owners, we can cover everything, from design, becoming baristas, and doing the back office works,” said Cindy. In the beginning, Coffeesmith is strictly a coffee shop, they don’t offer main course menus. “We don’t expect that our customers want main course so badly. We love to eat out, but we never learn how to make main course menus formally. This is quite surprising for us, but we caught up by asking for help from friends and reading books. Our food concept is quite simple, casual, comfort food that can be paired with coffee such as sandwich, brunch menus, light bites. However, we know we’re not located in Kemang or Senopati, where you can have meal here and a cup of coffee anywhere else. We understand that it took customers bigger effort just to get here, that’s why we also have rice bowl menus now,” she explained. Instead of just regular walk-in coffee shop, Coffeesmith also acts as roaster which supplies bean to other shops. “We used to think our roaster is more profitable, but nowadays, it’s our outlet. It’s funny, but these 2 businesses cover each other. The biggest challenge in the roastery, is that since we do micro lot, it’s a bit difficult to meet the demand of bigger coffee shops,” she said. Cindy
admitted
that
the
biggest
selling coffee menu in Coffeesmith is the filter coffee. Most customers who come here is the adventurous people who are mad about coffee and ready to explore the flavor possibility of the taste profiles.
66 passionmedia.co.id
CAFFEINE CORNER “Consistency is a big issue for our local farmers. You know, sometimes it’s a bit difficult to deal with the farmers, not all of them are open-minded, meanwhile, our customers regularly want different kind of bean with different processing. To solve this problem, we also have some imported bean. Not to say that we don’t love Indonesia, but we need consistent supplies. Let say the harvest from Bali is delayed for some reasons; we can cover it with imported bean. We also need imported bean as comparison so people know that our local bean is at the same quality level. But still, since most of our customers are regulars, they want new beans that are different from any other coffee shops.” The three also realized that the business
how to brew, adjusting the grinder, the
on
is highly fluctuative. “It’s interesting, you
quality checking, and stuffs. Sometimes,
Coffeesmith is working together with
can have full house at the end of the
they even don’t have any ideas of how a
the farmers in Arjuna, Malang to come
year, and then after that, it’s very slow.
good cup of coffee should taste. People
up with their own brand Srikandi with
We’re not the only one to experience
with deep pocket are willing to spend
honey
that, because other coffee shop owners
thousand dollars on branded equipments
most common coffee processing along
are going through the same thing. When
without knowing how to operate them. As
with natural and fully washed. In honey
we just started, the responds were very
a result it is common to see coffee shop
process, the skin and pulp are removed,
positive, probably because Aga just won
with expensive coffee machines, but their
leaving some of the so called mucilage, the
a competition, we got the exposure. But,
coffee sucks.”
sticky, gluey substance surrounding each
the
micro
processing.
processing,
one
of
Currently
the
three
the end of 2016 is pretty bad. I don’t know,
In other words, coffee shop owners
of the two seeds. Since it is so sticky and
perhaps it’s the economy. But a friend
can’t be half-hearted. “You’d better sell
sugary, people called it honey. The color
said that his coffee shop didn’t even have
instant noodle, there’s no profit in this
used as the name refers to the amount of
a single guest in a day, as a result, some
business if you intend to delegate someone
remaining the mucilage. The order from the
are closed down. It was pretty horrific,”
else to run this business. Coffee shop is
most mucilage to the least is: black honey,
she remembered. When the outlet slows
like having baby, you have to be involved.
red honey, yellow honey and white honey.
down, Coffeesmith go out to do coffee
Now (after running for 2 years) I can leave
“More mucilage means sweeter taste, but
catering and pop up store. They also cater
Coffeesmith for, let say, 2-3 days, or a
we have to control the processing to avoid
weddings and meetings. It has become
week maybe? Not any longer than that,
unwanted flavor,” said Cindy.
more common for people to enjoy (third
because customers will start asking for
Although it seems so much fun,
wave coffee), some offices even have
your whereabouts. So, whenever someone
running a coffee shop is not a walk in
some
comes to me to consult, I will show the
the park. We have seen too many coffee
professional,
serious
espresso
machine.
harsh reality of the business, I’ll tell them
shops closed down because the owners
Personally, the owners of Coffeesmith
the details, from the cost, the source,
only think as investors, they don’t really
also act as consultants for their friends
everything, transparently. However, the
get involved in the business. However,
or customers. Based on her experience,
best thing about this business is we help
the coffee community is one of the most
Cindy mentioned one common mistake
each other. We even recommend other
friendly and helpful communities in F&B
made by coffee shop owners. “They felt
coffee shops to our customers, this
business. Finally, if you’re tired of being a
the coffee business is going up, so they
attitude saves the industry,” explained
king, perhaps becoming a family member
open an outlet. They’re willing to hire good
Cindy.
in Coffeesmith would be more appealing
baristas, but some owners don’t want to
In the near future Coffeesmith will be
bother to learn about the coffee itself, from
focusing on the upstream, to be exact,
to you.
COFFEE SMITH Jl. Duren Tiga Raya No.19, Duren Tiga, Pancoran, South Jakarta, Indonesia 12760 Phone: +6221 7911 0054
passionmedia.co.id 67
SPECIAL REPORT
M
ichel Suas was born in French, started baking at the of 14, trained under several renowned
chefs
before
he
made
significant
career move to USA in 1986. In 1996, he established two bakery related businesses: The San Fransisco Baking Institute (SFBI) and Thorough Bread and Pastry. Michel also acts as consultant and has traveled throughout Europe, Asia, Central America, and US. The author of “Advanced Bread and Pastry” has consulted some of the best known names in the bakery business by helping them to produce high quality artisan baked goods and to run their bakeries
with
quality
and
efficiency.
Passion Media has the opportunity to interview the man himself with the help of Joshua Goh, owner of Bread Basket, Bali. You’ve been in this industry for quite a long time. Can you tell us the situation back then when you started? I’ll talk about (the situation in) US, because in Europe, bread is part of what you consume every day. 1990 is where the evolution of quality bread came back up. It was there before, but it was mass production more than anything else. At
America’s Bakery Trend Cycle
the same time, labor force was missing, so
larger
distributor
started
to
use
premix, frozen dough and so on. Sooner or later, whatever used to be unique for one bakery became standard across from supermarkets to the bakeries. Some people in the baking industry started to wonder why we don’t have any more good bread. At that time, the restaurant revolution was up, I mean the quality of the cooking. What was missing is the bread. So the chefs started to
Michel Suas tells us the current situation of US bakery industry in general. He also advises us 2 opposite things of what we are commonly told: location is not important, and don’t start too early. Confused? Read on! Interview: Joshua Goh Words: Edwin Pangestu Photo: San Fransisco Baking Institute
request where they can get good bread. In addition, Americans started to travel more than before; they were exposed to Europe and its different bread. When they came back here, they started asking, “where is the bread?”
Therefore, the demand
of bread became big, and it even put pressure on the bakers to produce more and more. What is the current situation for the bakery industry in US?
68 passionmedia.co.id
SPECIAL REPORT The San Fransisco Baking Institute
The East Coast and West Coast became
life in the city, to entertain themselves. At
with Starbucks is the distribution, in order
very expensive nowadays. People and
the same time, similar to Asia where the
to get all the demand of the stores at the
some large offices want to move to some
real estate is very expensive, the place you
same time they have to produce (the
states like Utah, Arizona, New Mexico.
live is very small. Because it’s small, you
food) way in advance.
However, as they move, the people move
like to go out, so they created new way
On the other hand, small retail bakery
with them too, and of course they are
to entertain themselves in the city. Due to
produces the goods in spot, so they have
requesting the same food they’re used to
that, you have some small retail bakeries
higher quality. All of sudden people are
eat. The demand was great, so the artisan
open up in the city.
looking for better quality product and
bakers went really strong to a point where
they go for small retail bakery. That’s why
business people look at it, “there’s a market
Let’s discuss about the artisan bread,
the evolution is back up. They’re willing to
there.” They started to buy midsize to
specifically.
pay more money because they realize the
larger bakeries and merge them together.
Artisan
in
product has good nutrition value, it’s good
Because of that it was more like, “how many
supermarket, you have only very few retail
for your body, and great flavorwise. Now
you can produce” and “how much you can
artisan bread back then, perhaps only
the quality is back because of the demand
sell it.” So the bread quality started to go
1% of the total production, the rest was
was created by small retail bakeries
down a little bit. It’s reaching to a point
distributed in supermarkets. Now you get
opening in the city.
where small businesses were having issues
an evolution of that, because the traffic is
with labor forces; they started to actually
bad, parking is bad, but people want to
What about Europe or Asia?
trick it down (ingredients, process). The
stay in the city, they don’t want to drive
Europe is coming back up. Same here,
funny part is: we’re going back to where
(cars), so they walk, and bakery become
labor was a problem, hard to find good
we came from.
bakery slash pastry shop, they also want
labor. They went the easy way to process
to drink coffee.
bread, with premix, the no-time dough.
Lucky, what happens is, that city such as
bread
used
to
be
sold
Los Angeles, Chicago, New York, Seattle
Starbucks actually changed people’s
And then now glamor of baker is coming
become alive again. Young people want
habit. American used to consume eggs,
back up because some famous baker went
to be in the city, they don’t want to be in
hash brown and bacon in the morning.
to TV, we can see that in France. Young
suburb, especially the high tech people,
When Starbuck came, it educated them
people are coming back to that.
like those in Silicon Valley. They have
to eat pastry, viennoiserie with good cup
Bakery in Asia has a big movement. If
different approach of life; they want social
of coffee in the morning. But the problem
you look at (South) Korea and Taiwan, they
passionmedia.co.id 69
SPECIAL REPORT won the best baker in Europe for Coup
The San Fransisco Baking Institute
du Monde (de la Boulangerie), which had 12 participating countries and they won. They bring glamor, the bread is coming back up. It’s not there yet because we still need education for people to consume bread every day but it’s there! It’s there, especially with the younger generation. In your opinion, what is the biggest challenge for people in starting up their own bakery business? First of all in the business, you want to make sure that you can visualize what’s going to be, (I mean) to find a location where everything is actually happening. A lot of people say location is more important. No, location is not important. Timing is the most important. I mean that you will be in that one area that will be a great location, two years from now. For instance, I had a case of a bakery, when he (the owner) called me to look at it, it was a bakery before, and they went bankrupt. The reason is they don’t adjust to the people who live there. People who support the bakery went away: they got old or they moved. All of sudden you have younger people who want different type of bread. The customers were there but the timing wasn’t right. So it’s important to see, to visualize who’s around you, to
“And don’t start too early; be mature with your craft. This is a business, nothing romantic about it”
make sure that you’re not there as a priest. You go there because you know that your product line will be accepted by your customer base, otherwise you’ll struggle too much. Anticipate also how long it’s going to take to actually open a business. You have
is. Your rent should be 6-10% maximum of
Also make sure the building can actually
to follow all the steps in opening up a new
your total revenue, if you’re above that,
accommodate what you need, such as
business; the regulations, permits, licenses,
you’re making a mistake. You pay tax only
gas and exhaust system. Somebody I
constructions and all that stuffs. Large or
if you make money, but rent, you always
know in the East Coast signed the list but
small business sometimes have no idea,
pay it. If you sign for 5 years, you’re stuck
he can’t exhaust. He had to spend extra
they don’t anticipate this thing. I don’t
for 5 years, it’s a contract.
$50.000 exhaust system in order to burn
know if your country is the same, but here (in US) it takes around 6 months.
Your cash flow is what’s going to make
all the fume because above him is some
your business operates, if you don’t have
apartments so he could’t have any smell or
that cash flow when you start, you’re
gas coming out.
From your experience, what are the
going to struggle. You struggle in different
Again, make sure whatever product that
most frequent mistakes made by bakery
levels: you can’t have enough staffs, you’re
you want to do will please the customer
owners?
stressed out, you start to be shy, asking
around you. And the last thing, don’t start
Signing the list before studying it. The rent
yourself “what should I do?”, you’re not
too early; be mature with your craft. This is
is the key of the business, especially if you
confident anymore. So when starting up a
a business, nothing romantic about it.
overpay based on whatever your revenue
new business, make sure you can afford it.
70 passionmedia.co.id
Eid Mubarak 1438 H
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A Good Year Indonesiaâ&#x20AC;&#x2122;s own winery, Hatten Wines, recently won the much coveted The 2017 Asian Wine Review Winery of the Year award. Proving once and again that grapes flourish on a tropical island, PASSION talks to its innovative founder, Ida Bagus Rai Budarsa, and finds out how Hatten Wines has ripened overtime and thrive against all odds. Words: Eve Tedja Photo: Heri Obrink
72 passionmedia.co.id
WINE
T
wenty three years have passed
winery manages to produce 1 million litres
since
of the liquid often referred as the gift from
Ida
decided
Bagus
to
Rai
expand
Budarsa
his
Wine Review. The
Asian
Wine
Review
is
the
family
God annually. Eighty percent of those
trusted guide on Asian wine production,
distillery business to winery. Exploring
bottled wines are distributed locally, with
covering the wineries in the vast region
the possibility of turning the local black
tourists making up for the thirsty main
and establishing standard for regional
grapes into good wine that before was
consumers. Another secret weapon of
winemakers. It was founded by Eddie
unthinkable, he went on to build a winery
the company’s growth is James Kalleske.
McDougall and his passionate team at The
in his hometown and worked with the local
Since joining the company in 2012, the
Flying Winemaker. Now at its second year,
grape farmers of North Bali. The remnants
South Australian born Kalleske has been
over 100 wineries across Asia submitted
from this humble beginning can be found
busy overseeing the winery operation and
close to 300 of their best wines to be
in the form of grape pressing machine and
developing new products. Having grown
vigorously blind-tasted by a panel of 10
manual corking instrument on the first
up in Barrossa Valley and mentored by
judges from all sectors of wine industry
floor of the The Cellardoor, Hatten Wines’
some of Australia’s respected winemakers,
including on-premise, media, distribution,
headquarter in Sanur.
Kalleske skilfully contributed his expertise
and production. “Six of our wines received
in the winemaking aspect of the company.
medals and that is why we won the
narrates a story of how Bali’s first winery
The result of this intoxicating marriage
Winery of the Year award,” states Budarsa
comes to be. On its first floor, visitors are
of passion is clear in the winery’s latest
welcomed to explore the taste of Hatten
products: the Two Islands Reserve. Made
He claims to be humbled by the
Wines and its South Australian sister, Two
from imported South Australian grapes
experience. “It is heartening to witness
Islands. Aside from offering a range of
and painstakingly created to explore
the growth of Asian wineries over the
lifestyle designer items that will cheer up
the boundary of what Hatten Wines
years. The quality of the wine is increasing
any oenophile, the company also creates
can achieve in winemaking, the 2014
every year, as well as the demands. China,
various programs to encourage learning for
Reserve wines are available in limited
Japan, Thailand, India, Myanmar, as well as
the next generation of wine professionals,
quantity. “We believe in the importance of
us in Indonesia... we manage to prove that
connoisseurs, and individuals. The mission
innovation and producing premium wines
we also can produce good wine,” claims
is in line with what Ida Bagus Rai Budarsa
such as the Chardonnay, Sparkling Pinot
Budarsa before having another sip of
explains later at his office on the second
Noir Chardonnay, Shiraz, and Cabernet
the 2014 Two Islands Reserve Shiraz and
floor, about the importance of wine is F&B
Sauvignon is an important milestone for
ending the conversation in a full-bodied,
industry.
our winery,” states Budarsa, before happily
perfumed, and ripe notes. After more than
The grand brick and concrete building
“There
is
an
unfortunate
lack
proudly.
of
shares the story about his recent trip to
two decades, Hatten Wines does prove
education about wine in our industry.
Hong Kong where the winery received its
something about wine: it gets better with
Wine is highly potential to make revenue
latest recognition in the prestigious Asian
age.
in the F&B businesses but often I find that their staffs have no clue about how to sell the wine or explaining about the pairing to their customers. We intent to fix that,” states the CEO of Hatten Wines at his office. Armed with strong intention and passion for wine, the Balinese man is undoubtedly the reason behind the success of Indonesia’s leading winery. Under
his
leadership,
the
company
continue to flourish despite the various challenges along the way. “We have faced plenty of ordeals, from the economic crisis to the Bali bombings. We have our ups and downs but for every problem, there has to be a solution. It has to be. As long as you have the passion and the perseverance, you can get through everything,” tells Budarsa. Together
with
200
staffs
and
hundreds of local grape farmers, the
passionmedia.co.id 73
WINE
History of Hatten 1994 • •
Hatten Wines was founded by Ida Bagus Rai Budarsa The first vintage Hatten Rosé was released on August
2000 •
•
Hatten Wines established a 14.5 hectare vineyard in Singaraja, the North Coast of Bali The launching of the first wine, the Aga Red
2007 •
Two Islands Chardonnay and Shiraz were introduced to the market
2011 •
Ida Bagus Rai Budarsa received the Pioneer of Wine at the Wine for Asia competition
2012 •
James Kalleske joined Hatten Wines as the winemaker
2014 •
Pino de Bali, Aga White, Alexandria, Tunjung, and Jepun received numerous medals from Decanter Asia Wine Awards, CWSA Wine Challenge, and France’s the Mondial du Rosé
2016 •
The opening of Hatten Wines building in Sanur, Bali
2017 •
Hatten Wines awarded as the Winery of the Year by the Asian Wine Review in Hong Kong
THE CELLARDOOR HATTEN WINES Jl. Bypass Ngurah Rai No. 393 Sanur Bali Phone: +62 361 472 1377 hattenwines.com
74 passionmedia.co.id
PRODUCTS
76 passionmedia.co.id
PRODUCTS
Power Through Your Day KitchenAid 7.6 litre Bowl Lift Stand Mixer is currently KitchenAid’s best performing stand mixer
T
he New KitchenAid 7.6 litre Bowl Lift Stand Mixer is all about versatility, power and performance. It features the brand’s most powerful, quietest available with 1.3 HP. The high-efficiency DC motor is designed to run longer and delivers optimum torque with less heat buildup. Easily handles recipes requiring longer mixing, kneading and whipping times. The allmetal, precise gear design produces a smooth, quiet sound. The mixer also has large capacity which can easily mixes recipes with up to 13 cups of flour, kneads dough for 5x450g loaves of bread in a single bowl. In terms of safety, KitchenAid also equips the Speed Control Protection which reduces the risk of
accidentally turning on the mixer when wiping it clean. KitchenAid 7.6 litre Bowl Lift Stand Mixer also equipped with stainless steel for its crucial components like bowl guard, the bowl, spiral dough hook, and elliptical whisk. The Stainless Steel Power Knead™ spiral dough hook powerfully punches and rolls thick, heavy dough with smooth efficiency. The 11-wire elliptical whisk also provides increased volume for fluffier egg whites and lighter whipped cream in minimum time. Finally, the 7.6l stainless steel bowl with J-style features an ergonomic, sealed handle and cut edged bowl which eliminates the hazard of food trapping.
passionmedia.co.id 77
ADVERTORIAL
Food Hotel Indonesia 2017
T
he 14th Food Hotel Indonesia (FHI) is back in Jakarta International Expo from April 5th to 8th 2017. This year, there are more than 1.600 companies from over 50 countries attended the event located on 37.000m2 are, including 15 pavillions from Australia, Belgia, China, Germany, Hungary, Korea, Libya, Malaysia, Singapore, South Africa, Taiwan, Tunisia, Turkey, and US. “The 2017 FHI is having an 17,4% increase over the last Jakarta’s FHI on 2015.It shows the good economy performance of Indonesia. This is the biggest exhibition ever held which involves the best brands both local and international. We hope their participations will help to elevate the quality of the F&B and Hotel industry in Indonesia,” said Wiwiek Roberto, Project Director of Pamerindo Indonesia, the event organizer of the FHI. The growth of F&B industry is having a significant increase, 8,5% in 2016, compared to the 7,9% of the previous year. And it is predicted that the number will be higher in 2017. The event also features some International Standard Competition such as Salon Culinaire and Indonesia Coffee Event (ICE). Salon Culinaire is managed by the Association of Culinary Professional (ACP), the event features competitions such as Pastry Display & Live, Artistic Display and Practical, Plated Food Display, Practical Cooking (Live) and Young Chef Competition Junior Only <25 years. We also ICE by Barista Guild Indonesia (BGI), an Indonesian barista organization which was entrusted by Specialty Coffee Association of Indonesia (SCAI) to manage ICE. There are 4 main competitions held, they are: Indonesia Barista Championship (IBC), Indonesia Brewers Championship (IBrC), Indonesia Latte Art Championship (ILAC), and Indonesia Cup Tasters Championship (ICTC). The contestants are the winners. The national winners will represent Indonesia in World Barista Championship (WBC) in South Korea, World Brewers Cup (WBrC), World Latte Art Championship (WLAC), and World Cup Taster Championship (WCTC) in Budapest, Hungary.
77 passionmedia.co.id
ADVERTORIAL
passionmedia.co.id 79
COMMUNITY
IPA Gathering 2017 21 Febuary 2017
80 passionmedia.co.id
COMMUNITY
Bali Interfood Expo 2017 16 - 18 March 2017
passionmedia.co.id 81
COMMUNITY
Food & Hotel Indonesia 2017 5 - 8 April 2017
82 passionmedia.co.id
DIRECTORY CENTRAL JAKARTA Arkamaya Indonesian Culinary Education Dipo Business Center Jl. Jenderal Gatot Subroto Kav 51-52, Ruko A9 Petamburan, Tanah Abang Jakarta Pusat 10260, T : 021 -22539980 Bahana Genta Viktory Gedung Graha Elizabeth No.17, Jl. Tanah Abang II, Jakarta 10160, Indonesia
Pipiltin Cocoa Sarinah Building Ground Floor Jl. MH Thamrin No. 11 Jakarta Pusat 0821114048617 PT Bungasari Flour Mills Indonesia Sampoerna Strategic Square, North Tower, 5th Floor, Jalan Jendral Sudirman, Kav 45-46. Jakarta 12930, Indonesia
Bakels Indonesia Wisma BNI 46 lt. 47. Phone: 021 5794 2725 / 2735 Bakerzin Plaza Indonesia Plaza Indonesia Jl. M.H. Thamrin No.28-30, Menteng, Jakarta 10350. Phone: (021) 29923719 Bakerzin Senayan City Senayan City Lt. LG No. 57 Jl. Asia Afrika, Jakarta 10270. Phone: (021) 72782252 Bakerzin Plaza Senayan Plaza Senayan Lantai No.2 Jl. Asia Afrika Jakarta 10270. Phone: (021) 57900408
Paul Plaza Indonesia Plaza Indonesia Level 2 JL. M.H Thamrin No. 28-30 Jakarta 10350 Phone: +62 (21) 29924285
PT Brataco Jl.Cideng Barat No 78 Jakarta Pusat 10150. Phone: 021-3522733 PT Espresso Italia Jl. Cideng Timur No. 50 D-E, Jakarta 10160, Indonesia PT Kartikawira Adisukses Jl. Petojo Barat IV No.4, Jakarta Pusat 10130. Indonesia
Colette & Lola Grand Indonesia Grand Indonesia Shopping Town West Mall Level 3A #ED1 – 02A, 02B Jl. MH. Thamrin No. 1 Jakarta Pusat 10310. Phone : (021) 23581250 Excelso Coffee Komplek ITC Roxy Mas Blok C2/38-39, Jakarta 10150, Indonesia Phone: 021 6329 050 Exquise Pattiserie Menteng Rumah Cokro, Jl. HOS. Cokroaminoto No. 42A, Menteng, Jakarta 10310. Telp. 021 4255 851 Francis Artisan Bakery (PT Anugrah Citra Rasa) Jl. Nusantara Timur Blok D/47 Kel. Sunter Agung, Kec. Tanjung Priok, Jakarta Utara 14350. Phone: 021 650 538 Kopitiam Oey Indonesia JL. Hj Agus Salim No.16 A, Kebon Sirih, Phone: 08112229827 Lamaison Pattiserie Grand Indonesia, East Mall, Rama Lobby, UG Floor (next to H&M), Jakarta Pusat, 10310, Indonesia Namelaka Shophaus, Lt 1, Jl Teuku Cik Ditiro No 36, Menteng, Jakarta Pusat 10310, Phone: 0813 2023 2025
PT Pundi Kencana Flour Mills MMP Building, 4th Floor, Jalan Tanah Abang III No.14, Jakarta pusat, 10160, 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, Jl. MH. Thamrin Kav. 22 No.51, Jakarta 10350 Tea Et Al Plaza Indonesia The Food Hall Gourmet LG F1 Jakarta Phone: 021 310 7677 Tigerson Philti, PT Jl. Kaji No 23B Petojo Utara Jakarta Pusat 10310 Phone: 021 63853392/94 Tanamera Coffee & Roastery Thamrin City Office Park Blok AA No. 7, Jl. Kebon Kacang Raya, Tanah Abang, Jakarta 10230, Indonesia. Phone: 021 2962 5678 Union Deli Grand Indonesia East Mall Lobby Shinta Lantai LG, Jl. MH.Thamrin No.1, Tanah Abang, Jakarta 10230, Indonesia. Telepon: +62 21 23580476 EAST JAKARTA
Nomz Kitchen & Pastry Grand Indoensia Mall, LG, East Mall Jl MH Thamrin, Tharin, Jakarta, T: 021 2188 9061-638
Bukit Baros Cempaka Titan Building, 1 FL. Jl Slamet Ryadi No 7 Matraman Jakarta Timur 13150, Phone: 021 - 8583985
Pancious Grand Indonesia Grand Indonesia Mall, Lantai 3A, West Mall, Jl. MH Thamrin, Thamrin, Jakarta 10310. Phone: 021 2358 0936
Canning Indonesia Products Jl.Raya Jatinegara Barat No 124 Jakarta Timur 13320 T : 021 - 8564412/27
Pancious Senayan City Senayan City, Lantai 5, Jl. Asia Afrika, Senayan, Jakarta. Phone: 021 7278 1459
Holicindo Dasa Anugerah Komplek Pergudangan Green Sedayu Bizpark Cakung Blok GSB NO. 16 JL. Cakung Cilincing Timur Raya Jakarta Timur 13910 Phone: +6221 29832035 / +62882 1082 7733 / +62812 2333 1228
Paul Wisma 46-Kota BNI, Jl Jendral Sudirman, Kav. 1, Jakarta 10220. Phone: 021 57993455
Sinar Meadow International Indonesia Jl. Pulo Ayang 1 No.6 Kawasan Industri Pulogadung, Jakarta Timur T: 021-4602981 Saranakulina Intisejahtera Jl Taruna No. 5-6 Pondok Bambu Duren Sawit Jakarta Timur DKI Jakarta 13430. Phone: 021 8660 1081 Sari Munik Jl. Matraman Raya No. 80 - 82, Matraman, Jakarta 13040. Phone: (021) 85913104 Royal Sultan Agung , PT Jl. Rawa Gelam IV No.5 KIP Cakung Jakarta Timur 13930. T : 021-46821111 Yummy Food Utama, PT Jl Raya Bogor No.40 km 22 Pasar Rebo, Jakarta Timur 13750 T: 021- 8413826
Mulia Boga Raya Jl. Tubagus Angke Raya, Ruko Angke Square Blok A/8 Jakarta Barat 11460 Telp: 021-56943299 Orang Tua Group Jl Lingkar Luar Barat Kav.35-36, Rawa Buaya, Cengkareng, Jakarta Barat 11740, Indonesia Ometraco Arya Samanta, PT Jl. Daan Mogot Km.12 No.9 Cengkareng Jakarta Barat 11730, T : 0216196166 Pancious Central Park, Tribeca Park, Jl. Letjen S. Parman, Tanjung Duren, Jakarta. Phone: 021 2920 0484 Pancious Mall Taman Anggrek Lantai 3, Jl. Tanjung Duren Timur 2, Tanjung Duren, Jakarta 11066. Phone: 021 5639 130 Pancious Puri Indah Mall Puri Indah Mall, Lantai Ground, Jl. Puri Indah Raya, Puri Indah, Jakarta 11610. Phone: 5835 2254
WEST JAKARTA
Churreria Spanish Chocolateria Pusat Jl. Pangeran Jayakarta No.141I, Mangga Dua Selatan, Sawah Besar, Jakarta 10730, Indonesia Phone: 021 2358 1805 / 600 8291
Jl. Rawa Gelam III No. 2 Jakarta 13930, T: 02146832522
Multi Mayaka Kawasan Industri Pulogadung,
Bakerzin Central Park Central Park Mall, Jl. Letjen S. Parman No.28, Jakarta 11470. Phone: (021) 29200195 Berkat Wahana Saudara (Chocolate World) Jl.Tomang Raya No.8B Jakarta barat 11430, T : 021 - 5680020 Brahman Farm, PT Puri Niaga 1 Blok K7/3J Puri kencana Jakarta Barat 11610, T : 021-5826111 Colette & Lola Puri Indah Mall Puri Indah Mall, Ground Floor, East Lobby, Jakarta Barat 11610. Phone : (021) 5822737 Eric Kayser Indonesia Jl Raya Perjuangan No. 88 Graha Kencana Blok: BN-BM dekat Panin Bank. Kebon Jeruk, T: 021 2920 8487
Puratos Indonesia JL. Prof. Dr. Latumeten, Grogol, Grogol Permai Blok F 7-8, Jakarta 11460, Indonesia. Telepon: +62 21 6321147 Prima Rasa Abadi Jl. Kyai Haji Moch Mansyur No 162 A Jakarta Barat 11210, T : 6390569 PT Austasia Food (Greenfields) Jl. Daan Mogot Km 12 No.9 Jakarta Barat 11730. Phone: 021 2561 7181 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 Tea Et Al Lippo Mall The St. Moritz, Lantai Ground, Jl. Puri Indah Boulevard Blok U No. 1, Puri Indah, Jakarta. Phone: 021 30493017 NORTH JAKARTA
Eric Kayser Lippo Mall Puri Lippo Mall Puri @ The St. Moritz, Lantai Ground, Jl. Puri Indah Boulevard Blok U No. 1, Puri Indah, Jakarta. Phone: 021 22582723 Eric Kayser Gandaria City Gandaria City, Lantai Upper Ground, Jl. Sultan Iskandar Muda, Jakarta Barat Formisa International Jl. Kresek Raya, Green Lake City, Rukan Sentra Niaga Blok O No. 10-11, Jakarta 11750, Indonesia. Phone: 021 2252 7878 Farmera Foods Jl. Rawabuaya No.7 Cengkareng Jakarta Barat 11740, T : 021-54375411 Indomaru Trading JL. Peternakan II No. 40 Kapuk, Cengkareng Jakarta Barat 11720. Phone: 021 5435 1930 Jco Donuts & Bread Talk (Johnny Andrean Group) Grand Intercon Plaza Blok A No 10, Jl Meruya Illir Kebon Jeruk, Jakarta Barat Kristamedia Jl. Blandongan No. 28 D2FG Tambora Jakarta 11220 Phone: (021) 6334581 Keisi Indonesia Jl.Pintu Besar Selatan No 71 B-C Jakarta Barat 11110 , T : 021-6925696 Multi Flashindo Kharisma (MFK) Jl.Hayam Wuruk 114 Blok A No.4 Jakarta Barat, T : 021 - 6268758
Ajinomoto bakery Indonesia, PT Jl. Laksda Yos Sudarso No 77-78 Sunter, Jakarta Utara 14350, T : 02165304455 Anugrah Indo Mandiri Jl.Marina Indah Golf, Rukan Eklusif Block E No 33 Pantai Indah kapuk Jakarta 14470. T : 021-56946230 Bogasari Sukses Makmur Tbk Gedung Kunci Biru Lt 1 Jl Raya Cilincing No 1, Tanjung Priok, Jakarta T: 021-29263800 Beatrice Quarters Kelapa Gading Mall Kelapa Gading, Lantai Ground, Gading Walk, Jl. Kelapa Gading Boulevard, Kelapa Gading, Jakarta. Phone: 021 4529 655 Beatrice Quarters PIK Avenue PIK Avenue Mall, Lantai 2, Foodtown Dotonburi Jl. Pantai Indah Kapuk, Pantai Indah Kapuk, Jakarta. Phone: 2257 0019 Beatrice Quarters PIK Ruko Crown Golf, Blok B No. 26, Bukit Golf Mediterania, Jl. Marina Indah Raya, Pantai Indah Kapuk, Jakarta. Phone: 021 2942 4926 Bakerzin Mall Kelapa Gading Mall Kelapa Gading 3, Level 1 Unit 39 Jl. Bulevar Kelapa Gading Blok M, Jakarta 14240. Phone: (021) 45853905 Coffee Kulture Bay Walk Mall Bay Walk Mall, Jl. Pluit Karang Ayu, Pluit, Jakarta. Phone: 021 29621281
passionmedia.co.id 83
DIRECTORY Cake A Boo Ruko Garden House Blok B No. 22, Jl. Pantai Indah Kapuk, Kapuk Muara, Penjaringan, Jakarta 14470, Indonesia. Phone: 021 2903 2822 Colette & Lola Mall Kelapa Gading (MKG) Mall Kelapa Gading 5, Ground Floor Jl. Bulevar Kelapa Gading Blok M Jakarta Utara 14240. Phone : (021) 45876418 Equil Mineral Water Rukan Exclusive Blok C No 18, Jl.Marina Raya.Bukit Golf Mediterania PIK , Jakarta Utara 14350, T : 021-56945901 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 Gentong Indonesia PT Jl. Danau Sunter Utara Blok R No.40 Jakarta Utara 14350. Telp: 021 2956 2041 / 021 2956 2220 Horecaba Komp. Ruko KOKAN INKOPAL Blok F No 49, Kelapa Gading, 14240, Jakarta, Indonesia. Phone: 021 2452 1017 Indo Fermex / Jaya Fermex Jl. Griya Utama Blok A No.21-22, Tj. Priok, Jakarta 14410, Indonesia. Phone: 021 6531 0808 Interada Prima Lestari Galeri Niaga Mediterania 1 Blok X3 No F8A Pantai Indah kapuk Jakarta 14460 Phone: 021 - 5882223 Kharisma Multi Usaha Jl Danau Agung II Bl E-3/18, Sunter Agung, Tanjung Priok, Jakarta 14350. Phone: 021 6583 3931 / 6583 3932 Kabulinco Jaya Jl.Jembatan Dua No 11 -I Jakarta Utara 14450, T : 021-6611418 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 Phone: 021 2266 15 75 Kara Santan Pratama, PT Jalan Pluit Selatan Raya Blok S No.2, Penjaringan, Jakarta 14440, Phone: (021) 66677720 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 Maison Bleu Culinary School Klp. Gading Bar, Jakarta Utara, DKI Jakarta, Indonesia. Phone: 021 453 4348/49 Mero Sekawan Jaya Perkantoran Plasa Pasifik Jalan Boulevard Raya Kelapa Gading Jakarta Utara - Indonesia. Phone: 021 4584 0568 / 0857 1494 5104 Oxone Jl Bandengan Utr Rukan Bandengan Indah Bl A/25-26, Penjaringan,
84 passionmedia.co.id
Penjaringan, Jakarta 14440 Sambu Group JL. Rawa Bebek No.26 Gedung Panjang, Penjaringan Jakarta Utara 14440. Telp: 021 6667 7720 Pandurasa Kharisma Jl. Indokarya II Blok G.5 Sunter Agung Podomoro, Jakarta Utara - Indonesia 14340. Phone: 021 6505 335 Pancious Mall Kelapa Gading Mall Kelapa Gading 5, Lantai Ground, Jl. Kelapa Gading Boulevard, Kelapa Gading, Jakarta. Phone: 45853758
Caffe Bene Lotte Shopping Avenue, Karet Kuningan, Setia Budi, Jakarta 12940, Indonesia. Phone: 021 2988 8950 Cake A Boo Gandaria City Gandaria City, Lantai Upper Ground, Jl. Sultan Iskandar Muda. Phone: 021 29236367 Caswells Indonesia JL. Ampera Raya No.9 Jakarta Selatan 12560. Phone: 021 7883 3703 Caribou Coffee Jalan Senopati No.52, Jakarta 12190, Indonesia. Phone: 021 2751 5162
PT Churreria Jl Pangeran Jayakarta No 141 Blok F/10, Jakarta Pusat 10730, Indonesia T: 021 600 8291
Cacaote Jl Senopati No 80, Senopati, Jakarta Phone: 021 29306127
Pantja Artha Niaga Jl. Gaya Motor raya No.8 Kav E Sungai Bambu Tanjung Priok Jakarta Utara 14350, T : 021-65831097
Chocolate School by Tulip Bellezza Shopping Arcade, 3rd Floor, Jl arteri Soepeno No.34, Permata Hijau, Jakarta 12210.
PT. Delisari Nusantara Rukan Puri Mutiara Blok A23-25 Jl. Griya Utama, Sunter, Jakarta 14350, Indonesia. Telp : (62-21) 6531 0333
Churreria Spanish Chocolateria Kota Kasablanka Kota Kasablanka, Lantai 1, Jl. Casablanca Raya, Tebet, Jakarta. Phone: 021 29612761/021 29612762
PT Nutraco Mesindotama Komplek Duta Harapan Indah Blok 1/3, Jalan Kapuk Muara, Jakarta Utara 14460. P 02166601332 PT San Neng Bakeware Indonesia Kompleks Puri Mutiara Blok BC, Jl. Griya Utama No.10 Jakarta 14350, Indonesia Phone: 021-22651332 Trio Abadi Selaras Galeri Niaga mediterania 1 Blok X3 No F8A Pantai Indah kapuk Jakarta 14460 Phone: 021 - 5882223 Veloce Coffee Mall Of Indonesia, Ruko Italian Walk Blok I-3B. Jalan Boulevard Barat Raya, Kelapa Gading, Jakarta Utara. Phone: 021 2936 3758 Wadah Pangan Makmur Ruko Pluit Village No.52 (Mega Mall) Jl. Pluit Permai Raya Jakarta Utara. Telp: 021 6667 0063, 64, 65 SOUTH JAKARTA Almond Tree Jl Walter Monginsidi No 95, Rawa Barat, Kebayoran Baru, Jakarta Selatan 12180, Phone: 021 3192 8989
Coffee Smith JL. Duren Tiga Raya No.19, Duren Tiga Pancoran, Jakarta Selatan. Phone: 021 7911 0054 Coffindo Bakrie Tower Lt. 5 Komplek Rasuna Epicentrum, Jalan H.R. Rasuna Said, Karet Kuningan, Jakarta 12940 Phone: 021 2994 1858 Creamatology Coffee Roaster Jalan Suryo No. 25, Kby. Baru, Jakarta 12180, Indonesia. Phone: 021 7278 0012 Colette & Lola Senopati Jalan Senopati Raya No.64 Jakarta 12190. Phone : (021) 7268898 Clairmont Pattiserie Gandaria 1 No 73 Jakarta Selatan, T: 021 739 3922 Cendana Boga Rasa ( Fat Shogun ), PT Quadrant Complex - Rooftop Level, Jl.Dr Ide Anak Agung Gde Agung, Kav 5.5-5.6 Mega Kuningan Jakarta Selatan T : 021- 2295 8196
Almond Zucchini Culinary School Jl. Prapanca No. 6, Kby. Baru, Jakarta 12160, Indonesia Telepon: +62 21 7399303
David Roy Indonesia Gedung Graha A.D.A Jl. Panglima Polim Raya No.100 Jakarta Selatan. T : 021 - 7399221 Dore by Letao Plaza 3 Indah Blok A No 3, Pondok Indah, Jakarta Selatan, T: 021 57905365
Bakerzin (Boga Group) Grand Wijaya Center Blok C, Jl Wijaya II No. 33--34, Pulo, Kebayoran Baru Jakarta Selatan, Phone: 021 29306205
Estika Tata Tiara, PT Menara Kadin Lt. 26, B-C , Jl HR . Rasuna Said X-5 Kav 2-3 jakarta 12950 T : 021-5274257
Bakerzin Mall Kota Kasablanka Kota Kasablanka, Mall Kota Kasablanka Lt. GF #FSG21A, Jalan Casablanca No. 88, Jakarta 12870. Phone: (021) 29475128
Eastern Pearl Flour Mills The Landmark Center Tower II lt.17, JL Jend Sudirman No. 1 Jakarta 12910. Phone: 0812 1335 5733
Bakerzin PIM 2 Pondok Indah Mall 2, Mall Pondok Indah 2, Lantai 3, Jl. Metro Pondok Indah, Jakarta 12310. Phone: (021) 75920788 Bakerzin Mall Gandaria City Gandaria City Mall, Kebayoran Lama, Jakarta 12240. Phone: (021) 29236303 Bumi Sentosa Makmur, PT Jl. Halimun raya No 2D Guntur jakarta Selatan 12980, T : 021- 83791310
Fonterra Brands Indonesia, PT Prudential Centre Kota Kasablanka 19th Floor, Jl. Casablanca Kav 88 Jakarta Selatan 12870, T : 021 - 8281881 Healt Today Indonesia, PT Grand Wijaya center G15, Jl.Wijaya II Jakarta Selatan 12160, T : 021-7220132 PT Jaddi International The Habibie Center No. 98, Jl. Kemang Sel., Cilandak Tim., Ps. Minggu, Jakarta 12560. Phone: (021) 7801060 Igor’s Pastry & Café
Jl Wijaya II No 122, Kebayoran Baru, Jakarta Selatan 12160, T: 021 722 1063 Indomo Mulia, PT (Modena) Jln Prof Dr.Satrio C-4 No.13 Jakarta 12950. Telp 021-29969500 Island Creamery Kota Kasablanka Kota Kasablanka, Lantai Lower Ground, Jl. Casablanca Raya, Tebet, Jakarta. Phone: 021 889061 Lewis & Carroll Jl. Bumi No.4, Kby. Baru, Jakarta 12120 Phone: +6221 270 2660 Moreau Chocolatier’s Café Jl. Kemang Raya No. 93A, Kemang, Jakarta. Phone: 021 22715594 Nestle Indonesia PT Perkantoran Hijau Arkadia JL. Letjen Tb Simatupang Kav.88 Jakarta 12520. Phone : 021 7883 6000 Negev Resto Wisma Mulia City Plaza Building Jl Gatot Subroto No 42, Jakarta 12710 Pancious Pasific Place Pacific Place Mall, Lantai 5 Unit 39, Jl. Jenderal Sudirman, SCBD, Jakarta. Phone: 021 5797 3360 Pancious Pondok Indah Mall Pondok Indah Mall 2, Lantai 3, Jl. Metro Pondok Indah, Pondok Indah, Jakarta. Phone: 7592 0606 Pand’or Jl. Wijaya 1 No. 60. Phone: 021 21889061-481 Pand’or Energy Building, Lantai Mezzanine, Jl. Jenderal Sudirman, SCBD, Jakarta. Phone: 021 52960090 Paul Pacific Place Pacific Place, Pacific Place Mall Ground Floor, Jalan Jendral Sudirman No.52-53, Senayan, Jakarta 12190 Phone: (021) 57973464 PT Kerry Tempo Scan Tower 3rd Floor, Jl.HR. Rasuna Said Kav 3-4 Jakarta Selatan Phone: 021- 29667859 Ramesia Mesin Jl.Dr Saharjo No 107A Tebet - Jakarta Selatan 12860, T : 021-8291267 Sababay Industry Menara Utara lt 10 Suit 1013 plaza Kuningan, Jl. HR Rasuna Said Kav C11-14 Jakarta, T: 021 30329781/83 Sophie Authentique Kemang Jl. Kemang Selatan 1 No. 20A. Kemang – Jakarta Selatan. Tel: 021 7180011 Sophie Authentique Kuningan Kuningan City – Ground Floor #40. Jl. Prof. Dr. Satrio Kav. 18. Kuningan – Jakarta Selatan. Tel: 021 50101400 Sophie Authentique Cipete (Fatmawati) Jl. Cipete Raya No. 11. Fatmawati – Jakarta Selatan. Tel: 021 7656364 Sophie Authentique Cikajang (Senopati) Jl. Cikajang No. 48, Senopati – Jakarta Selatan. Tel: 021 7263038 Sri Boga Flourmills Menara 165, Lt 8 Jl.TB Simatupang Kav 1 Cilandak Jakarta Selatan 12560 T : 021-29406435 Sperta Restaurant & D’Courtyard at Grand Kemang Jakarta Jl Kemang Raya 2H Kebayoran Baru, Jakarta Selatan 12730, T: 021 7194121
DIRECTORY Tea Et Al Pasific Place Pacific Place, Lantai 1, Galeries Lafayette, Jl. Jenderal Sudirman, SCBD, Jakarta. Phone: 021 5797 3422
DoubleTree by Hilton Jakarta Diponegoro Jl. Pegangsaan Timur No.17, Cikini, Jakarta 10310 Phone: (021) 31904433
TWG Tea Salon & Boutique Pasific Place, Level 1 Unit 30B, JL Jend. Sudirman Kav 52-53, SCBD Jakarta 12190, Indonesia. Phone: 021 5797 3272
Four Points by Sheraton JKT Menara Topas, Jl. M.H. Thamrin No.9, Menteng, Jakarta 10350, Indonesia
Wahana Citra Nabati Plaza Marein, Sudirman Plaza – Plaza Marein 12th Floor, Jl. Jend. Sudirman Kav. 76-78, Setia Budi, Jakarta 12910 Phone: 021 4682 8262 / 5793 6700
Fraser Residence Menteng Jl. Menteng Raya No. 60, Kebon Sirih, Menteng, Jakarta Pusat, DKI Jakarta 10340, Indonesia Telepon: +62 21 29551888
The Harvest Pattissier & Chocolatier (PT Mount Scopus Indonesia) Jl Wolter Monginsidi No 95, Jakarta Selatan
Fairmont Hotel Jalan Asia Afrika No.8, Gelora Bungkarno, Senayan. Jakarta Pusat 10270, Indonesia
Tous Les Jours Menara Jamsostek Lt. 21F Jl Jend Gatot Subroto Kav 38
Grand Sahid Jaya Hotel Jalan Jenderal Sudirman Kav. 86, Tanah Abang, Jakarta 10220 Phone: (021) 5704444
Vin + Kemang Jl. Kemang Raya No.45, Mampang Prpt., Jakarta 12730, T : 021 71792577 Vin + Arcadia Jakarta Jl. New Delhi Pintu I Senayan Gelora Tanah Abang Jakarta Pusat DKI Jakarta, 12220 T : 021 57901477 The Papilion Kemang Jl. Kemang Raya No.45AA, Mampang Prpt., Jakarta 12730, T :0217190789 The Pailion Pacific Place Pacific Place, Level B1 SCBD Jl. Jend Sudirman Kav. 52-53 Jakarta Selatan 12190 Indonesia T : 02151402828 HOTEL JAKARTA AND BEYOND Alila Jakarta Jalan Pecenongan Kav. 7-17, Gambir, Jakarta 10120. Phone: (021) 2316008
Grand Mahakam Hotel Jakarta Jalan Mahakam I No. 8, Blok M, Jakarta 12130. Phone: (021) 7209966 Grand Mercure Jakarta Harmoni Jalan Hayam Wuruk No. 36 - 37, Kebon Kelapa, Jakarta 10120 Phone: (021) 3453777 Grand Mercure Maha Cipta Kemayoran Jakarta Superblok Mega Kemayoran, Jl. H Benyamin Sueb Kav B6, Kota Baru Bandar Kemayoran, Jakarta 10610 Phone: (021) 22601111 Harris Hotel Sudirman fX Sudirman Jl. Jend. Sudirman, Pintu Satu Senayan, Jakarta Pusat, DKI Jakarta 10270, Indonesia Phone: (021) 25554333
Hotel Mandarin Oriental Jakarta Jalan M.H. Thamrin, Menteng, Jakarta 10310. Phone: (021) 29938888 Hotel Millennium Kebon Sirih Jakarta Jl. Fachrudin No.3, Kb. Kacang, Tanah Abang, Jakarta 10250 Phone: (021) 2303636 Hotel Mulia Senayan Jl. Asia Afrika, Gelora, Tanah Abang, Kota Jakarta Pusat, DKI Jakarta 10270 Phone: (021) 5747777 Hotel Sunlake Sunter Jl. Danau Permai Raya Blok C1, Sunter Agung, Tanjung Priok, Jakarta 14350 Phone: (021) 6509969 Hotel Sari Pan Pacific Jakarta Jl. M.H. Thamrin No. 6, Menteng, Jkt 10340. Phone: (021) 29932888 Hotel Kartika Chandra Jl.Gatot Subroto Kav 18-20, Jakarta Selatan 12930. T : 021-5251008 Harris Vertu & Yello Hotels Harmoni Jl.hayam Wuruk No.6 Jakarta 10120 T : 021-22036000 Hotel Santika Premiere Bintaro CBD Bintaro Jaya, Jl. Prof. Dr. Satrio Blok B7/A3-01, Tangerang Selatan, Banten 15224. Phone: (021) 29868989 Hotel Santika Premier Hayam Wuruk Jakarta Jl. Hayam Wuruk No. 125, Mangga Besar, Jakarta 11180 Phone: (021) 2600818 Hotel Santika Premiere ICE BSD City Jalan BSD Grand Boulevard, BSD City, Tangerang, Banten 15339 Phone: (021) 80634899 Hotel Santika Premiere Slipi Jakarta Jalan Aipda K. S. Tubun No. 7, Slipi, Palmerah, Jkt 11410 Phone: (021) 5330350
Arion Swiss-belhotel Kemang Jakarta Jalan Kemang Raya No.7, Kebayoran Baru, Jakarta 12730, Indonesia. Phone: (021) 7198000
Hotel Ascott Jakarta Somerset Jalan Kebon Kacang Raya No.2, Kebon Kacang, Tanah Abang, Jakarta 10230 Phone: (021) 2995 6888 / (021) 391 6868
Aryaduta Jakarta Jalan Prapatan No.44-48, Gambir, Jakarta 10110 Phone: (021) 23521234
Hotel Borobudur Jakarta Jalan Lapangan Banteng Selatan No.1, Ps. Baru, Sawah Besar, Jakarta 10710 Phone: (021) 3805555
Aryaduta Lippo Village Boulevard Jend. Sudirman, Panunggangan Bar, Cibodas, Kota Tangerang, Banten 15138 Phone: +62 21 546 0101
Hotel Four Season Hotel Jakarta Capital Place, Jl. Jend. Gatot Subroto Kav. 18, Mampang Prpt., Jakarta 12710 Phone: (021) 22771888
Intercontinental Jakarta Midplaza Hotel Jl. Jend. Sudirman Kav. 10-11, Karet Tengsin, Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10220 Phone: (021) 2510888
Hotel Grand Hyatt Jakarta Plaza Indonesia, Jl. M.H. Thamrin No.30, Gondangdia, Menteng, Kota Jakarta Pusat, DKI Jkt 10350 Phone: +6221 2992 1234
JW Marriott Hotel Jakarta Kawasan Mega Kuningan, Jalan DR Ide Anak Agung Gde Agung Kav E.1.2 No. 1 & 2, Jakarta 12950 Phone: (021) 57988888
Hotel Gran Meliá Jakarta Jl. H R. Rasuna Said Kav X - 0, Kuningan, Jakarta Selatan, Jakarta 12920 Phone: (021) 5268080
Kemang Icon by Alila Jalan Kemang Raya No.1, Bangka, Mampang Prapatan, Jakarta 12730 Phone: (021) 7197989
Aryaduta Semanggi Jl. Garnisun No.8, Karet Semanggi, 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 Best Western Premier The Hive Jl. DI. Panjaitan Kav. 3-4 Jatinegara, Jakarta 13340. Phone: (021) 29821888 Ciputra Hotel Jl. Letnan Jenderal S. Parman, Grogol, Jakarta 11470, Indonesia. Phone: (021) 5660640 Crowne Plaza Jakarta Jalan Gatot Subroto Kav. 2-3, Karet Semanggi, Jakarta 12930 Phone: (021) 5268833 Discovery and Convention Ancol Taman Impian Jaya Ancol, Jl. Lodan Timur No. 7, Taman Impian Jaya Ancol, Jakarta 14430, Indonesia Telepon: +62 21 29377777
Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1, Jakarta Pusat, DKI Jakarta 10310 Phone: (021) 23583800 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, Jakarta 12950 Phone: (021) 25542300 / 25542399 Hotel Pullman Jakarta Indonesia Jalan MH Thamrin 59, Jakarta 10350, Indonesia. Phone: +6221 3192 1111
Hotel Bandara Kawasan Bandara Soekarno-Hatta, Jalan Tol Prof. Dr. Ir. Sedyatmo, Kota Tangerang, Banten 19110 Phone: (021) 5597777
Novotel Hotel Tangerang Tangcity Superblock, Jl. Jend Sudirman No. 1, Kota Tangerang, Banten 15117 Phone: (021) 29679999 Plataran Hotel & Resort Jalan Brawijaya Raya No. 4, Pulo, Kebayoran Baru, Kota Jakarta Selatan, Jakarta 12160. Phone: (021) 7221 740 Pullman Jakarta Central Park Hotel. Central Park Mall, Podomoro City, Jl. Letjen. S. Parman Kav. 28, Jakarta 11470 Phone: (021) 29200088 Raffles Hotel Jakarta Ciputra World 1, Jl. Prof. Dr. Satrio Kav. 3-5, Jakarta 12940 Phone: (021) 29880888 Santika Indonesia Hotel & Resort Head Office: JL. Melawai VII No. 6-8 Kebayoran Baru Jakarta 12160, Phone : (021) 2700 027 Shangri-La Hotel Jakarta Kota BNI, Jl. Jendral Sudirman Kav. 1, Jakarta 10220. Phone: (021) 29229999 Sheraton Grand Jakarta Gandaria City Hotel Gandaria City Mall, 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, 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, Kby. Baru, Kota Jakarta Selatan, DKI Jakarta 12110 Phone: (021) 22770007 The Hermitage, a Tribute Portfolio Hotel Jl. Cilacap No.1, Menteng, Jakarta 10310 Phone: (021) 31926888 The Media Hotel & Towers Jalan Gunung Sahari Raya No. 3, Sawah Besar, Jakarta 10720 Phone: (021) 6263001 The Park Lane Jakarta Jl. Casablanca Kav. 18, Menteng Dalam, Jakarta 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 The Ritz-Carlton Hotel, Jakarta, Mega Kuningan Jl. DR. Ide Anak Agung Gde Agung Kav.E.1.1 No. 1, Mega Kuningan, Jakarta 12950. Phone: (021) 25518888
Manhattan Hotel Jakarta Jl. Prof. Dr. Satrio no.1 Casablanca Kuningan Jakarta 12940 Phone: (021) 30040888
The Sultan Hotel Jakarta Jl. Gatot Subroto, Jakarta Pusat, DKI Jakarta 10270. Phone: (021) 5703600
Menara Peninsula Hotel Jakarta Jl. Letjen S. Parman No.78, Slipi, Palmerah, Jakarta 11410 Phone: (021) 5350888
The Westin Jakarta Hotel Jl. H.R. Rasuna Said Kav.C-22 A, Karet Kuningan, Jakarta 12940 Phone: (021) 27887788
Mercure Serpong Alam Sutra Jalan Alam Sutera Boulevard Kav. 23, Serpong, Kota Tangerang Selatan, Banten 15325. Phone: (021) 29668668
Veranda Hotel Jl. Kyai Maja No.63, Kramat Pela, Kby. Baru, Jakarta 12130, T :(021) 73910808
Merlynn Park Hotel Jl. KH. Hasyim Azhari No. 29 - 31, Petojo Utara, Gambir, Jakarta 10130 Phone: (021) 30026888
JS Luwansa Jalan Haji R. Rasuna Said Blok C No.22, Karet Kuningan, Jakarta 12940. Telp: (021) 29543030
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DIRECTORY MISCELLANEOUS Artha Karya Utama Jln. Jababeka 1.12B Blok W No 25 Cikarang 17530, T : 021-89840117 Beatrice Quarters Alam Sutra Living World, Lantai Ground, Jl. Alam Sutera Boulevard, Serpong Utara, Tangerang. Phone: 021 2923 9489 Cupten Cafe The icon Business Park C9 - BSD City Tangerang 15345 Cultivate Jl Kelapa gading Selatan Blok BH10 No. 11 , 15810 Gading Serpong, Bekasi Dapur Cokelat Jl. H. Niban Rimin No. 99 Buaran, Serpong - Tangerang Selatan Phone: 021 7588 0123 Fitrafood International Jl. Raya Imam Bonjol Km 2,6 Kawasan Industri No.8 Karawaci Tangerang 15118 T : 021-55768818/28 Foodindo Dwivestama, PT Jl.Industri Selatan IV Blok GG-5G,5F Kawasan Industri Jababeka II Pasirsari Cikarang Selatan 17550 T:021-89832538 Homebrew Café JL. Alam Utama Kav. 2 no 1, Pakulon Serpong Utara, Tanggerang Selatan. Phone: 021 2977 9296 Interjaya Jl Dadali 16, Bandung 40184 Phone: 022-6011375 Indonesia Pastry Alliance (IPA) Ruko Paramount Rodeo Blok C20 Jl.Boulevard Gading Serpong, Tangerang Selatan 15810. P.087809887802 Island Creamery Alam Sutra Flavor Bliss, Jl. Alam Sutera Boulevard, Serpong Utara, Tangerang. Phone: 021 2900 5040 / 021 2900 5041 Megmilk Snow Brand Indonesia Jl. Science Boulevard Blok B1 A1 Kawasan Industri Jababeka V, Jayamukti, Cikarang Pusat, Bekasi, Jawa Barat 17530, T : 021-29574602 Myko International Hotel PT Komp. Ruko Mahkota Mas Blok K 30-31 JL. MH Thamrin, Cikokol, Tangerang 15117. Telp: 021 554 3335 Nirwana Lestari PT Nirwana Lestari, Jalan Siliwangi Km.7 (d/h Raya Narogong) Bekasi 17117, Indonesia Pancious Summarecon Serpong Summarecon Mall Serpong, Lantai Ground, Jl. Boulevard Gading Serpong, Serpong Utara, Tangerang. Phone: 021 2931 0402 Physalis’s Komplek Pergudangan, Bizhub Serpong Blok GF-1, Jalan Raya Puspitek, Gunung Sindur, Bogor 16340. P 021 2966235 PT Ares Kusuma Raya Jl.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
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Gandum Mas Kencana, PT Jl.Moh Toha Km 3 Tangerang 15113 Indonesia. T : 021- 5520023 Kurnia Mitra Duta Sentosa, PT Komplek Pergudangan T8 No.16 Alam Sutera , Serpong Utara Tangerang 15325. T : 021-22353388 Kelston Indonesia, PT Karawaci Office Park, Jl.Pintu Besar Urara No.1 Lippo karawaci tangerang Indonesia 15811. T : 021-55793909 Mercure Grand Mirama Surabaya Jl.Raya Darmo 68-78 Surabaya - 60264 T : 031-5623000 Niramas Utama, PT Jl.raya Bekasi Tambun KM 39,5 Bekasi 17510 - T : 021 8807222 Sukanda Djaya, PT MM 2100 Industrial Town, Jl Irian Blok FF-2 Cibitung - Bekasi 17520 T : 021-8981246 Sukanda Jaya, PT MM 2100 Industrial Town, Jl. Irian Blok FF-2, Cibitung, Bekasi 17520 T : 021-8981246 F : 02189982345 Tritunggal Adyabuana, PT Victor Raya No 99, buaran BSD Tangerang , 15310. T : 021-29215652 Trans Standard International Ruko Mega Boulevard, Blok RVI No. 05C Kota Harapan Indah, Bekasi Jawa Barat 17132. Phone: 021 2216 3210 / 2216 3211 Pondan Pangan Makmur Indonesia Jl. Industri VII No. 12 Blok M, Desa Pasir Jaya, Kota Tangerang, Banten 15135, Indonesia. Phone: 021 5930 1580 PT Aloe Vera Jl. Lintang Raya Block E No. 8, Sentul Industrial Estate Bogor 16810. Phone : 021 6669 6819 / 6669 6820 Rezeki Inthi Artha JL. Raden Saleh Raya, No. 69, Karang Tengah, 15157. Phone: (021) 73458989
Phone: +62361 738 033 Bali Culinary and Pastry School Jalan Pantai Nyanyi, Desa Beraban, Kabupaten Tabanan, Bali 80351. P +62361 880 100
Indonesia 80361. P 0361 4737979
Bali Dynasty Resort Jl. Kartika, Kuta, Kabupaten Badung, Bali 80361. Phone: (0361) 752403
Sheraton Bali Kuta Resort Jalan Pantai Kuta, Kuta, Kabupaten Badung, Bali 80361. P +62361 846 5555
Banyan Tree Ungasan Jalan Melasti, Banjar klod Ungasan, Bali 80364. Phone: +62361 300 7000
Simply Brew Jalan I Gusti Ngurah Rai No.127, Sanur, Denpasar. P +62361 472 0186
Blanco Par Mandif Jalan Raya Tjampuhan, Museum Blanco Complex, Ubud-Gianyar, Bali Phone: +62361 4792284
Sofitel Bali Nusa Dua Beach Resort Lot N5 Nusa Dua Tourism Complex, Nusa DUA, 80363 Phone: (0361) 8492888
Discovery Kartika Plaza Bali Jl. Kartika, Kuta, Kabupaten Badung, Bali 80361. Phone: (0361) 751067 Four Season Resort Bali at Jimbaran Bay Jimbaran Bay, Jimbaran, Kuta Selatan, Kabupaten Badung, Bali 80361, Phone: +62361 70 1010 Grand Hyatt Bali Kawasan Wisata Nusa Dua BTDC, Nusa Dua, Bali 80363 Phone: (0623) 61771234 Hilton Bali Resort Jl. Raya Nusa Dua Selatan, Bali, Indonesia. Tel: +62-361-773377 Fax: +62-361-773388 Hotel Indigo Bali Seminyak Beach Jalan Camplung Tanduk No.10, Seminyak, Kuta, Kabupaten Badung, Bali 80361. Phone: +62361 38282 Hard Rock Hotel Jalan Pantai Kuta, Banjar Pande Mas, Kuta, Kabupaten Badung, Bali 80361. Phone: +62361 761 869 Indowines Jl. Sunset Road No. 166, Kuta, Kota Denpasar, Bali Phone: (0361) 8477232
BALI AND BEYOND
Intercontinental Bali Resort Jalan Raya Uluwatu No. 45, Jimbaran, Kabupaten Badung, Bali 80361 Phone: (0361) 701888
Alaya Resort Ubud Jl. Hanoman, Ubud, Gianyar, Kabupaten Gianyar, Bali 80571
Katamama Hotel Jl. Peti Tengat, Seminyak Bali 80361. Phone: (0361) 3029999
Anantara Uluwatu Bali Resort and Spa Jl. Pemutih – Labuan Sait, Uluwatu, Kuta, Pecatu, South Kuta, Badung Regency, Bali 80364 Phone: (0361) 8957555
Le Meridien Bali Jimbaran. Jalan Bukit Permai, Jimbaran, South Kuta, Jimbaran, Bali 80361
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 Sel., Kabupaten Badung, Bali 80364. Phone: +62361 702222 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
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, Bali 80363. P +62361 771 210
Bali Bakery Sanur Jl. Sudamala 26 Sanur Phone: +62 361 283 482
Padma Resort Legian Jalan Padma No. 1, Legian, Kuta, Legian, Badung, Kabupaten Badung, Bali 80361 Phone: (0361) 752111
Bali Bakery Seminyak Square Jl. Kayu Jati No.1 Seminyak Square
Potato Head Bali Jalan Petitenget 51B, Seminyak, Bali,
Room 4 Dessert Jl. Sanggingan, Ubud, Bali Phone +62 361 553 2598
Sababay Industri, PT Jl.Raya Puputan No 64A Renon, Denpasar 80226 Bali T : 0361-261104 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 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
SUPPORTING PARTNER
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DISTRIBUTION LIST JAKARTA, BALI, SURABAYA & BEYOND CENTRAL JAKARTA Arkamaya Indonesian Culinary Education Bahana Genta Viktory Bakels Indonesia Bakerzin Plaza Indonesia Bakerzin Senayan City Bakerzin Plaza Senayan Balai Sidang Jakarta Convention Center Churreria Spanish Chocolateria Pusat Colette & Lola Grand Indonesia Excelso Coffee Exquise Pattiserie Menteng Francis Artisan Bakery (PT Anugrah Citra Rasa) ITA - Italian Trade Agency Kedutaan Besar Republik Polandia Kopitiam Oey Indonesia Lamaison Pattiserie Mastrada PT Namelaka Nomz Kitchen & Pastry Pancious Grand Indonesia Pancious Senayan City Paul Paul Plaza Indonesia Pipiltin Cocoa Prambanan Kencana PT Bungasari Flour Mills Indonesia PT Brataco 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 Tea Et Al Plaza Indonesia Tigerson Philti, PT Tanamera Coffee & Roastery TWG Tea Salon & Boutique Union Deli EAST JAKARTA Bukit Baros Cempaka Canning Indonesia Products Holicindo Dasa Anugerah Multi Mayaka Sinar Meadow International Indonesia Saranakulina Intisejahtera Sari Munik PT Royal Sultan Agung PT Yummy Food Utama WEST JAKARTA Bakerzin Central Park Berkat Wahana Saudara (Chocolate World) Brahman Farm, PT Colette & Lola Puri Indah Mall Eric Kayser Indonesia Eric Kayser Lippo Mall Puri Eric Kayser Gandaria City Formisa International Farmera Foods Indomaru Trading Kafindo Cita Rasa Jco Donuts & Bread Talk (Johnny Andrean Group) Kristamedia Keisi Indonesia Medi City Mega Sukses Jaya, PT Multi Flashindo Kharisma (MFK) Mulia Boga Raya Orang Tua Group Ometraco Arya Samanta, PT Pancious Central Park Pancious Mall Taman Anggrek Pancious Puri Indah Mall
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Puratos Indonesia Pangan Lestari Prima Rasa Abadi PT Ekacitta Dian Persada PT Natural Saribumi Indojaya PT Austasia Food (Greenfields) Sangra Ratu Boga Tea Et Al Lippo Mall NORTH JAKARTA Altindo Mulia Ajinomoto bakery Indonesia, PT Andra International, PT Anugrah Indo Mandiri Beatrice Quarters Kelapa Gading Beatrice Quarters PIK Avenue Beatrice Quarters PIK Bakerzin Mall Kelapa Gading Bogasari Coffee Kulture Bay Walk Mall Cake A Boo Colette & Lola Mall Kelapa Gading (MKG) Equil Mineral Water Federal Food Internusa Gautama Indah Perkasa Gentong Indonesia PT Horecaba Indo Fermex /Jaya Fermex Interada prima lestari Kharisma Multi Usaha Kabulinco jaya Karunia Sukses Gemilang Keren Coffee Indonesia Kara Santan Pratama, PT L’amandine PT Makmur Sejahtera Mesindo (Masema) Mutiara Gulong makmur Maiden House Appliances Maison Bleu Culinary School Mero Sekawan Jaya Markook Oxone SAF Indonusa Sambu Group Pandurasa Kharisma Pancious Mall Kelapa Gading PT CHURRERIA Pantja Artha Niaga PT. Delisari Nusantara PT Nutraco Mesindotama PT Toffin Indonesia PT San Neng Bakeware Indonesia Social Affair Coffee & Bakehouse Trio Abadi Selaras Veloce Coffee Wadah Pangan Makmur SOUTH JAKARTA Almond Tree Bakerzin (Boga Group) Biru Cipta Utama Bakerzin Mall Kota Kasablanka Bakerzin PIM 2 Bakerzin Mall Gandaria City Bumi Sentosa Makmur, PT Almond Zucchini Culinary School Caffe Bene Cake A Boo Gandaria City Caswells Indonesia Caribou Coffee Cacaote Chocolate School by Tulip Churreria Spanish Chocolateria Kota Kasablanka Coffee Smith Coffindo Creamatology Coffee Roaster Colette & Lola Senopati Clairmont Pattiserie Cendana Boga Rasa (Fat Shogun), PT David Roy Indonesia
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Physalisâ&#x20AC;&#x2122;s PT Ares Kusuma raya PT Delion Citra Dinamika Gandum Mas Kencana, PT Kurnia Mitra Duta Sentosa, PT Kelston indonesia , PT Mercure grand mirama Surabaya Niramas Utama, PT Sukanda Djaya, PT Tritunggal Adyabuana, PT Trans Standard International Pondan Pangan Makmur Indonesia PT Aloe Vera Rezeki Inthi Artha 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
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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 TOKO BUKU GUNUNG AGUNG Gunung Agung Trisakti Gunung Agung Senayan City Gunung Agung Margo City Gunung Agung Tangcity 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 Karawaci
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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 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 Banyan Tree Ungasan Discovery Kartika Plaza Bali Four Season Resort Bali at Jimbaran Bay Grand Hyatt Bali Hilton Bali Resort Hotel Indigo Bali Seminyak Beach Hard Rock Hotel Indowines
Intercontinental Bali Resort Katamama Hotel 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 Room 4 Desert Sheraton Bali Kuta Resort Simply Brew Sofitel Bali Nusa Dua Beach Resort Sababay Industri, PT 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 SEASONAL: JAKARTA AND SURABAYA East Food Exhibition Surabaya, August 2017 SIAL Interfood Jakarta, November 2017
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