Contents 12 32 08 16
30
20 26 24 OUT TO LUNCH
this month with popular TV host Dalton Tanonaka who invites to eat Hawaiianstyle
26 THE YOUNG TURKS 08 ICON CHEF
24
we talk to Chris Janssens, one of Jakarta’s great foodies and his mission at Cassis – to make it simply French
12 PERSONALITY
this month we celebrate the re-opening of the historic Hotel Indonesia. It is now a Kempinski and the new GM is the genial and energetic Gerhard Mitrovits
16 DESTINATIONS
36
Ancol, right here in Jakarta and taking shape as a clean, green recreation precinct for us and for foreign tourists, too
20 FOOD
and we go Italian. Tuscan, actually, with the arrival of Antonio Massagli at SCUSA
Jakarta’s food scene is becoming more and more exciting – largely thanks to its younger generation chefs – like Fany Hermawan
30 TRAVEL
and we go over the moon in Kuala Lumpur
32 RESTAURANTS NEWS
and a chic new eatery that could be in London, Milan or Melbourne – Social House overlooking Bunderan HI
36 FOOD
Heaven on a Stick – the delectable mango
Contents
42 44
74 58
52 56
68
42 WINE
58 WINE
44 DESIGN
62 GOLFING JAKARTA
a look at the best buys around this month
Thailand comes to Jakarta with the antique touches at Spirit House
48 TRAVEL
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Jakarta for grown-ups. You will have to read this to see if you hip to the hangout secrets of this great city
52 GALLERY
luggage, and the latest and greatest in carry-on bags
56 RESTAURANTS
Jakarta’s first real Mexican restaurant, aptly called Hacienda
and seriously wine. And a super groovy new happening in Singapore
68 RESTAURANTS
and how to combine good eating with great automobiles. A Flawless combination
68 MIXOLOGY
and how to combine good eating with great automobiles. A Flawless combination
74 BY THE BOOK
and a look at The Menu by Shanghai chefs David Laris and Dean Brettschneider
EDITORIAL
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ICON CHEF
SIMPLY FRENCH In this Jakarta, Fast & Fabulous issue, we pay tribute to one of the city’s icon foodies. Chris Janssens has made his Cassis a trend-setting restaurant in the city – and a benchmark that others only strive for.
Scallops & Orange
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Duck Confit
Angel hair & prawn
ICON CHEF
C
assis is named after the small and picturesque fishing port on the southern French coast in Provence. Crème de Cassis is the blackcurrant liqueur believed to have originated in the Dijon region of France in the 1840s. The former is a favourite holiday place for Janssens who has been in Jakarta now for 20 years. “It was one of those happy accidents. I was working in Los Angeles where I met my wife who was studying business. We came to visit her grandmother in Bandung in 1989 and that was it,” he recalls. Los Angeles was part of a lengthy stint in the United States that saw him working in San Francisco (Paloma) and New York (Piping Rock) as well as L.A. (l’Orangerie). Before that he worked at several grand establishments in Europe. Notably at L’ecailier du Palais Royal and Le Barbizon in Brussels. Janssens was born in Belgium, in the historic city of Ghent where his family were artisan charcutiers. “Everything they did was done by hand,” he remembers. “My elder brother took over the business and I moved into professional kitchens.” In Indonesia, he was opening head chef at several hotels: The Dharmawangsa, Four Seasons and Le Meridien in Jakarta. He also worked at the Shangri-La Far Eastern Plaza in Taiwan.
After all this, he opened Cassis (in the Pavilion Apartments complex) four years ago and now it is one of the places of choice for people who want fine French food.
Mango Desert
“You learn very quickly that being a chef cannot be an ego-trip,” says Janssens. “You must listen to the marketplace and what people want. And here in Jakarta, they don’t want pretentious, architectural, labour-intensive food. They want honesty, simplicity and quality.” “So, at Cassis that is exactly what we try to give them. And our other aim is consistency. Not only is the marketplace fickle and restless to try new places; they will abandon you if you do not constantly deliver quality,” he says. “The food is totally French! I don’t believe anyone can properly master more than one cuisine style. So, I do not try to be an Italian chef or a German chef or anything else. My only change is that I have had to make our food lighter – for the climate and for the customers’ taste. And, we have had to make things a little sweeter, sometimes spicier to intensify the flavours.”
Chris Janssens
“And in Jakarta, people want to relax,” he adds. “In Hong Kong, you will be expected to wear a suit in a fine restaurant. Here it is much more casual. I do often wish I could be a lot more adventurous but people do always come back for the food they like – and there is nothing wrong with a beautiful Dover sole, simply grilled,” he smiles. “We have several signature dishes but we will not camouflage anything and we always try to deliver value for money.”
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ICON CHEF
Foie-gras Cassis
Butter Poached Lobster
EATING OUT
EATING IN
“If I eat out in Jakarta, it will almost always be Chinese or Japanese,” says Janssens. “I want something totally different from Cassis. So, we like Crystal Jade at Grand Indonesia; they are experimenting nicely with traditional Chinese dishes.”
”I never cook at home!” laughs Janssens emphatically. “But when I go back to Europe, I do indulge,” he admits.
“We love Kinokawa but there is another little more informal place in the Senayan Apartments building we like as well,” he says. “If you asked me if I would like a ‘culinary holiday’ the answer would be yes! And the destination would be Tokyo,” says Janssens. “I think the Japanese culture prepares people well to succeed and then some. And this is also true of their food.” “The other place I love is New York. You can simply get any taste you want from anywhere in the world and at any price range. If I had a singular foodie desire, it would be to eat at The French Laundry in California. I have never, ever heard a bad word about that place.”
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“It was one of the great experiences, reminding me of home and my childhood. We had a family holiday in Provence last year and we all went to the local market, as people do.” “We found a beautiful, plump chicken (over two kilograms) and we simply rubbed it with garlic, oregano, thyme, butter, some olive oil, a splash of vinegar and some mustard. We had this with some young potatoes, simply sautéed and then, when the chicken is half done, placed around the baking dish and put back in the oven. We served it with sautéed mushrooms and a green salad. Simply French and simply mouthwatering…” www.cassis-gourmand.com
PERSONALITY
TAKE TWO
After what seems like an endless wait, the historic Hotel Indonesia has re-opened in Jakarta. It has taken the Kempinski Group ďŹ ve years to carefully preserve and restore the buildings so it is once again a landmark in which the city can take great pride. HIKJ Lobby
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HIKJ Junior Deluxe Suite - Bedroom
PERSONALITY
I
t is now officially known as Hotel Indonesia Kempinski and, with Plaza Indonesia and Plaza Grand Indonesia it completes the redevelopment of the circus that still bears its name, Bunderan HI. As well as the hotel, the transformation (by renowned hotel architects Hirsch Bedner) also includes the 59-storey Kempinski private residences and the Menara BCA office tower. The tremendous responsibility to make sure Kempinski lives up to its brand name and also to take care of the history of this building fell on the shoulders of its new genial GM, Gerhard Mitrovits. From Austria, he is no stranger to opening hotels, his most recent being the Steigenberger Frankfurter Hof in Germany. Before that, he was with the IHG Group and worked in management with the InterContinental brand in New York, Germany, Riyadh, Cairo and Vienna. He was also on the opening team of the new Grand Hyatt in Taipei. Now he is chaffing at the bit to welcome guests to the new hotel.
largest in Jakarta, averaging about 60m²,” he says. “Obviously we are aiming for a market leader role here in Jakarta with that kind of product.” “They have taken two floors out of the building to have a very high lobby which extends into the garden. Very beautiful,” says Mitrovits. “And the garden has the famous Dome which will be an outdoor facility with sunken pool lounges; the coffee shop is built into the courtyard with outdoor seating and outdoor air conditioning. The pool area on the 16th floor is stunning, not least because you can enjoy the fresh air!” Gerhard Mitrovits,GM
“I understand the relationship between this hotel and the history of Jakarta. And now, with the malls, the entertainment district, the office buildings and the other hotels around us, it is a new city destination and again, literally, the centre of town.”
“Kempinski is the oldest hotel brand in Europe,” says Mitrovits. “It was started in 1897 by two brothers who opened a restaurant in Berlin and then they built their first hotel, The Bristol Hotel.” “It has been very interesting over that century and now we are represented on every continent and we are proud when we look at the top 10 hotel listings in the world, four of them are Kempinskis.”
“We have to very careful and almost emotional to run this project because there is the heritage aspect, not only because it was commissioned by Soekarno but because it was the first high-rise in Jakarta and the first international hotel in South East Asia.”
“We currently have 50 hotels being built or remodelled. Among the best known are the Emirates Palace in Abu Dhabi and the Duke’s Palace in Brussels, which is a 450 year old castle.”
“Long before anybody else, we had visitors here of the calibre of President John Kennedy, Maria Callas and many more famous people. And then we had the artwork, both paintings and sculpture, from President Soekarno’s own collection and now worth several million dollars. We have decided we are going to open a mall museum here, with memorabilia from the early days, as well as the art pieces. The Heritage Society already put us down in their books as a place to be visited and we understand our role as a guardian of that heritage,” says Mitrovits proudly.
“I must say, turning a 600-room hotel into 289 makes our guestrooms by far the
marble from central Java and the wood is all Indonesian. Even the amenities are in batik boxes. So, even though it is modern, you really know you have arrived in Indonesia.”
KEMPINSKI
“When you have done things similar to this a few times before, it is actually very exciting and, indeed, a challenge,” he says.
DESIGN
Kempinski Grand Ballroom
“And I can tell you there are open plans for other parts of Indonesia this year,” he says with a little mystery. “Nothing firm yet, but I can tell you we are looking in Yogya and at a villa complex in Bali, a great location on a slope overlooking the sea.” FOOD & BEVERAGE
“And we have kept some of Indonesia in the rooms - the design of the carpets, the art work, the batik bed throws. Even in the bathrooms we have beautiful red with beige
“We take our food and service very seriously,” says Mitrovits. “I have been a general manager for more than 20 years now and I know very well it is your local market that makes or breaks you. They make the decisions; they cement your reputation. And that all happens in the public areas and the restaurants.”
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PERSONALITY “Now, let’s face it, we are really looking at some unique restaurant concepts in Jakarta. Among these will be Signatures, a 150-seater for all-day dining; there will be Casa d’Oro (and we are looking at a star-rated Italian chef for this one), the Pavilion Ramayana Bar and Lounge (indoor/outdoor), the Sky Pool Bar & Café, the Times Square American diner, a topnotch Japanese restaurant, the traditional “Kempi Deli” with goodies including a Black Forest Cake. And then, a first for Jakarta, a 650 capacity microbrewery, the Paulaner Brauhaus with a Bavarian style restaurant.” “This is not to mention our two huge ballrooms where we are already hosting events and weddings.” “As you can tell, I am very excited and so is the team. We were only talking the other day how great it would be to host the new American President Obama. It would be a nice piece of history to complete a circle, from a bungalow in Menteng to the presidential suite at the now Hotel Indonesia Kempinski that hosted his predecessor John F. Kennedy.”
LIVING HISTORY F
irst President Soekarno was himself the driving force behind the building of Hotel Indonesia in 1962. He deliberately picked the site in front of the ‘Welcome Statue’ in the heart of the capital and its first guests arrived for the Fourth Asian Games. He wanted to showcase modern Indonesia but he chose American architects Abel Sorensen and his wife Wendy to design the 25,000m² building in the form of a letter T – mainly for the views and to allow sunlight into every room. Sorensen created a modern, efficient hotel while still keeping elements of his favourite designs from West Sumatra. The 15 storey Ramayana Wing and then the eight-storey Ganesha Wing (now the executive club wing) were first to be built.
After the Games, Hotel Indonesia was the place to stay for state guests as well as the place that hosted state dinners. President Soekarno hosted Prince Norodom Sihanouk of Cambodia, President Macapagal of the Philippines and President Kennedy of the
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United States. Another famous guest was the opera diva Maria Callas. It also hosted many local artistic identities, Teguh Karya, Slamet Rahardjo and Rima Melati among them.
hotel lives again and, apart from the artwork all around the buildings, its unique museum recalls those heady days when it was centre of life in Jakarta. Kennedy & Soekarno
Despite his favouring minimalist style, Soekarno personally gave many artworks that today are considered masterpieces. These are being re-installed in the new hotel, among them the Dewi Sri sculpture by Trubus, a 24-metre bas relief of Balinese life and a large mosaic of Indonesian dancers by Sidharta. In its heyday, it was the only place to meet in Jakarta and you could always see Indonesian and international business barons in the Nirwana Supper Club on the highest terrace of the Ramayana Wing. Hotel Indonesia was listed as a national heritage building by the Governor of Jakarta in 1993, which meant that all its historical assets should be preserved. It fell to the Kempinski Group to redevelop it, beginning in 2004. Now in 2009, the
Maria Callas
RESORT
ancol palm beach - Kawasan Coast Green
Ayo
Ancol T
he momentum is gathering to clean up Jakarta, improve its infrastructure, green it – all with the aim of making it an Asian super-city where residents will live in agreeable comfort and where tourists will find many reasons to come here.
on the Jakarta Stock Exchange and the new management is very keen to work not only with governments but with the private sector as well. Its President Director is Budi Karya Sumadi, who is an architect by profession and has become quite passionate
While we wait for areas like Kota to see redevelopment and preservation we are seeing a great deal of energy that is slowly but surely transforming another important city precinct: the oceanfront area of Ancol. And things are already working: in 2007, 13.4 million visitors came to Ancol, up 5% up on 2006. And if you believe the population figures, that is the entire city of Jakarta. Top that with a company profit of Rp.763 billion and you have a very healthy outlook. PT Pembangunan Jaya Ancol (they now simply call it ‘Ancol’) was established in 1966 by President Soekarno to develop the beachfront areas. From a city government company, it is now listed
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build on the existing projects, comprising several family and recreation areas, the beach resort; themed residential areas and a commercial sector that will encompass trade, offices and conventions.” “In the family recreation area, we already have Atlantis Water Adventure, Dunia Fantasi, Jaya Boling (a 60-lane bowling alley), the Hailai Club, the Samudra oceanarium, Ice World and Seaworld Aquarium “Nearby, both Carnaval and Festival Beaches offer huge open spaces for tourists to enjoy water and beach sports (there is a seawater pool) as well as informal dining,” explains Sumadi.
Budi Karya Sumadi and Santana, on loan from Pasar Seni
about his beach-side project and very determined to make it work. “Our vision we call ‘Ancol Spectacular’ and we hope to finish that by 2015. This will
“We have strong marketing department and we have already taken road shows to Jakarta, Bandung and Surabaya. Overseas, we already have good relationships with tour companies, along with Air Asia, Malaysian Airlines and Garuda to offer special Ancol packages.”
RESORT
Grandmasterplan Ancol
Atlantis Water Adventure
PROBLEMS If you live in Jakarta, you cannot escape the urban problems of overcrowding, pollution, traffic and the lack of green space. They say that Ancol will become a haven for all of these.
abandoned, so we are cooperating with Kereta Api to provide direct access to Ancol from all other parts of the city. We
“Our central ambition is to make Ancol a centre of tourism for Jakarta. Not only for people from Jakarta, for tourists from Malaysia, Singapore and other places, now particularly the Middle East,” says Sumadi.
BUILDING PROJECTS “We are already in partnership with private companies to build a hotel complex, along with many housing areas for private living, all of which will raise revenue for us,” says Sumadi.
“So, we have a serious campaign to improve the waterways. We sit on an area where 10 rivers flow into the ocean and, with them, the garbage. But we are currently striving to clean that up, along with a one-mile perimeter into the ocean. We already clean the beaches on a daily basis,” he says. “As for easing traffic, we have two projects on the go: one is making it easier for people to get here from the CBD. We already have good access but we are talking with the city government to upgrade the busway. We already have direct busway access from the Gunung Sari corridor, by the way.” “Secondly, we are thinking about trains. Saturday and Sunday, they are almost
the local people who live around here. For example, we have two projects running at the moment: one is recycling garbage to make compost which we buy from the local people and use for our green areas. The other is the recycling of paper which is then made into useful objects, like tissue boxes, writing paper, invitations, our name cards and so on. So, we are also doing our little bit to create jobs and therefore income for the villagers near here.”
“This is working very well, so much so we are expanding our ideas and expertise to places such as Ho Chi Minh City.”
GREEN
“In our resort section, there is already Putri Duyung, cotemporary beach cottages with a total of 133 rooms with convention and sports facilities. The Marina is for speedboats and yachts which has a fuelling station, loading piers, tour agency and marine sports facilities.”
“Ancol wants to be a green company,” says Sumadi. “Not only with development in the area but we are already working with
“Marina Coast Royal Residence is an exclusive housing area, along with the slightly less luxurious Permata Marina
Budi Karya Sumadi
are also very serious about providing adequate parking but not all people have cars, you know.”
De’Cove
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RESORT housing development. Then Puri Jimbaran offers smaller land lots (from 360 to 1.2 m²) and they already have 130 houses and 92 town house units. Puri Nusa Dua is a luxe 1.8 hectare residential area close to the beach, with swimming pool, tennis courts, restaurants and small retail outlets. The others are Tugu Permari and Ruko Mahkota Ancol, a house-shop complex close to Mangga Dua.” “To go with this (and to enhance our MICE attraction), we have a number of good dining options. Jimbaran Resto (traditional Balinese cuisine), Bandar Jakarta (specializing in Asian seafood), Backstage and Segarra, (international fare) as well as host of fast food outlets and this year, we want to build a big indoor music stadium that will seat 5000 people,” he says. MARINE “Pulau Bidadari is one of the Thousand Islands (only 20 minutes away by boat, from ancol) with 27 cottages, 50 rooms and is part of our bailiwick,” explains Samudi. “We want to include that in our aim to make Ancol a world-class centre for eco-marine tourism.”
Puri Marina
The Jimbaran Residence
“There are already plans for a for an ocean nursery so people, especially children, can see the baby marine animals. We are also currently trying to build a complex where people can swim with the dolphins.” We are talking to Pak Sumadi in his office at Ancol. The first thing you notice are the great paintings around the walls. These all come from Pasar Seni, his particular favourite Ancol attraction. Pasar Seni has become a hugely popular attraction, for both locals and international tourists alike. It is a sort of artists’ colony where you can watch the painters at their work. There are also a couple of soundstages, souvenir shops and small warungs. All this is due for an upgrade this year. “I am not an art expert but I do have a special interest in Pasar Seni,” says Sumadi. “I love the pictures; so much talent. And now we have an icon event every two years in the form of a painting competition; I think it is the biggest in Asia. It is an exhibition to promote the artists and Indonesian art.” www.ancol.com
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Tipe Rumah - Marina House - Coast The Green (Plumeria)
Puri Jimbaran
Puri Marina - Town House
FOOD
SCUSA MIO
The Italian fine dining restaurant at the InterContinental Hotel in Jakarta is celebrating the arrival of their new chef Antonio Massagli.
I
f you want to start early with good, hearty Italian food, there could be no better place than Tuscany – which is were Antonio Massagli hales from. Even better, he comes from the ancient town of Lucca, which itself boasts several signature Italian dishes. Massagli grew up on a small farm, so there were always cows, chickens and pigs. So, not only was there fresh (and cured) meat around but beautiful fresh vegetables straight from the garden as well. He began cooking when he was just six years old and watching his mother in the family kitchen. He eventually landed a job in a restaurant and, after five years, moved to work in Germany and eventually to New York and the famous San Domenico. He then moved to London where he worked under Michelin-star-rated chef Stefano Cavallini at the Halkim Hotel. He moved to Singapore, to Senso and to Delhi to open its sister restaurant. He returned to Singapore as chef in Pete’s Place at the Grand Hyatt before being lured to Jakarta. Massagli plans to bring his own touch to Scusa and a little of his native Tuscany as well. Something he demonstrated at
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FOOD a cooking class where he made a dish of seared scallops, marinated king prawns and herb-crusted rack of lamb.
FRICASSEA DI POLASTRI
“The menus will be seasonal and everything will be fresh and full of flavour,” he says. “They will not be overly large and often they will centre on one ingredient, perhaps fresh tomatoes, from which I will develop a dish.” “You can be assured it will be hearty and I will be using all the herbs that grow wild at home – thyme, oregano, bay, rosemary and sage. And I am trying to find the best lemons in Jakarta at the moment – so important to give a dish that extra zing.” “And I am looking at Scusa’s famous Sunday brunch: there will be a new layout with cold cuts and cheeses, a pasta station with three varieties of home-made pasta and a choice of five or six sauces,” he enthuses. “And there will never be the same main course two Sundays in a row.” All this as Massagli tries to settle into life in Jakarta and he is already sampling spicy Indonesian food. Off duty, he loves to recall Tuscany in his kitchen at home and recreates the famous dishes from Lucca. “There will lots of roasts and lots of pasta,” he smiles. “For example, we have our famous tortelli with a sort of Bolognese sauce – but we use less meat and lots of vegetables. No mushrooms but fresh sautéed leek,” he says. “There are three other great dishes from Lucca and I will give you the recipes – simple and don’t be afraid to play around with them, especially if you find great fresh ingredients. One is called matuffi, another is for a fricassea of chicken, and the other is frantoiana.”
ZUPPA FRANTOIANA
1chicken legs and thighs 1 onion, diced 1/4 cup good olive oil 1 cup red wine Chopped carrots, celery and lettuce 1 cup olives Sauté the onions in a heavy casserole and then add the chicken to brown. Add the wine and the vegetables, put a lid on the casserole and slow-cook a couple of hours. Add the olives 15 minutes before you serve it.
MATUFFI
ZUPPA FRANTOIANA (Bean Soup) 600g dried cannellini beans 400g black (winter) cabbage (cavallo nero) 100g sliced rigatino (seasoned bacon) 200g pumpkin, chopped 2 potatoes, chopped 2 carrots, chopped 1 stalk celery, chopped 1 head chicory, chopped 1 bunch of mixed herbs, chopped 3 cloves garlic 1 onion, sliced sprigs of sage extra virgin olive oil 6 slices dry bread salt and pepper Soak the beans in water overnight. The next day, drain and place in a pan with 2 cloves garlic and some sage. Cover in water and simmer for 2 hours. Drain the beans and keep the water for later. Heat some oil in a pan, add the onion and bacon and fry until browned. Add the vegetables and the bean water and cook for 30 minutes. Crush half the cooked beans and add both the crushed and the whole beans to the soup. Season with salt and pepper. Rub the bread with the remaining garlic clove, place in a tureen and sprinkle with oil. Pour the soup on top and serve hot. (Massagli says there are no rules for this and you can substitute available ingredients if you cannot find such things as black cabbage).
(“Some people add green peas and you can also use white wine and chicken stock,” says Massagli. “At home we used to take it from the oven, layer with country bread, dotted with butter and put back in the oven uncovered until it is browned.”)
MATUFFI “This is a signature dish in Lucca; there are many versions of the recipe and this one can be made richer and heartier by adding two spicy sausages and a handful of mushrooms,” says Antonio Massagli. 700g (4 cups) polenta 40g plain flour Half a bouillon cube Salt SAUCE Extra Virgin Olive Oil 2 carrots 2 med onions 2 stalks celery 3 basil leaves Parsley 500g tomato sauce Parmesan or pecorino to taste Sauté the herbs and vegetables lightly in the olive oil. (If you are adding sausage and/or mushrooms, do it now). Add the tomato sauce and a little warm water. Season and cook slowly 30 minutes. For the polenta: heat a saucepan of water to the boil and add the bouillon. Mix the flour with the polenta and add gradually to the water. Cook 45 minutes until you have porridge consistency. Heat soup dishes; place a little cheese and some sauce on the bottom. Add a layer of the matuffi, then another of sauce and cheese. Layer until all used up. Sprinkle with cheese and serve.
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GALLERY
STAR RATING? Star ratings in the hotel industry are often controversial. There are guidelines but many a property around the world ignores them and gives itself a star rating. Technically five stars are as many as you can get, although the Burj Al Arab in Dubai rates itself as the first six-star hotel. Not to be outdone, hotelier Alessandro Rosso, owner of the sleek Italian hotel group, Town House, wanted a whole new rating system for his new hostelry in Milan, calling it ‘the world’s first seven-star hotel.’ Rosso’s solution was to engage the Swiss company SGS, which specializes in management systems, audits and certifications, to create a new rating category.
Certainly, the Town House Galleria is not for the average traveler: rooms start at 1000 Euros a night. Not, apparently any deterrent, as it is booked solid. We should point out this is helped by the fact it only has 20 rooms. The new rating criteria: each room has to be individually furnished; there must be a 24-hour chauffeur and butler service, world class food. Basically a home-away-from home when money is no object. This hotel is housed in an historic monument, so there are four0-metre ceilings, frescoes, choice of sheets (cotton, linen, cotton satin), 11 pillow types and your own program of music. www.lhw.com
PERFECT KISS IN PRAGUE? Who says the Czechs are not romantic? New promotion at the historic Mandarin Oriental in Prague invites couples to discover the joys of spontaneity during a relaxing weekend à deux with its luxurious Perfect Kiss package. The hotel thoughtfully provides its guests with a unique insider’s guide to Prague’s most kiss-worthy spots so guests can explore the city’s legendary romantic appeal, and then later unwind at the award-winning hotel which is a former monastery set amongst the palaces and gardens of the picturesque and ancient Mala Strana district. www.mandarinoriental.com THE LOVE POOL One hotel is taking a chance with London’s famous “weather” – offering the city’s only roof-top swimming pool. And it is not just any old pub, it is the luxe Berkeley in fashionable Knightsbridge. They are also offering a romantic couples package with rose-scented mini candles and indulgent bath oils and a selection romantic movies, including classics like Casablanca and Dirty Dancing and a champagne breakfast. If you do not want to dine by the pool, The Berkeley is home two-Michelin-star chef Marcus Wareing. Oh, and the hotel has sensibly covered its options – literally – the swimming pool has a retractable roof… www.the-berkeley.co.uk
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GALLERY
ALILA ULUWATU The newest Alila property in Bali is perched on an elevated plateau on the southern coast, with views of the ocean and dramatic limestone cliffs. It is the first all-villa property in a new generation of Alila Hotel and Resort properties and sits near a stretch of beach renowned for its seafood warungs. They tell us each villa (complete with private pool) has a Balinese-inspired design aesthetic set in a dramatic natural landscape and all environmentally sustainable.
There are 56 one-bedroom villas and seven three-bedroom villas. They offer butler service, speedy immigration processing at the airport and Balinese experiences, such as jewellery-making or stone sculpture classes. The restaurants have Stefan Zijta (ex SHY in Jakarta) at the helm. www.alilahotels.com
50 NEW CARLSON PROPERTIES IN INDIA Carlson Hotels Worldwide has ambitious plans to open in India’s major gateway cities, including Delhi, Ahmedabad, Amritsar, Kolkata and Bangalore.
Hospitality India, ‘Best International Brand in India’ by Today’s Traveller and the South Asia Travel & Tourism award for excellence.
Carlson is already the largest international hotel operator in India which represents some 70% of the company’s current development portfolio. (Other major areas are China, Thailand and the South Pacific).
India was also the first regional market where Carlson launched its affordable Park Inn brand. There are currently two Park Inn properties in operation, with another five under development: Gurgaon, Ludhiana, Jaipur and in the Shahdara CBD area of Delhi. The group also plans to bring its luxury Regent brand to the country over the next two years.
Over the last three years, Carlson Hotels Worldwide has won numerous industry awards in India including ‘Fastest Growing International Chain of Hotels’ by
www.carlson.com
ACCOR OPENS SEVEN HOTELS IN THAILAND Accor, apparently, is confident of Asian tourism, Thailand in particular with the announcement of seven new properties to the 39 they already have there.
quarter. Mercure Samui Buri (56 rooms and 29 villas) opens in Koh Samui and the all seasons Samui Chaweng (153 rooms) is also on Koh Samui.
Under the Novotel, Mercure, all seasons and ibis brands, two are in city centre locations in Bangkok, and four in some of Thailand favourite beach destinations.
The Novotel Phuket Kamala Bay has 185 rooms and villas, with the Novotel Phuket Kamala Bay expected to open in 2011.
Novotel Bangkok Platinum (283 rooms) is right next to Platinum Shopping Mall in Pratunam. Ibis opens its ibis Nana (200 rooms), also in Bangkok’s tourist
The ibis Kata Phuket (260 rooms) and ibis Krabi (206 rooms) will open before the end of the year. www.accor.com
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OUT TO LUNCH
ALOHA HAWAII F
R
This month, VIVA ASIA begins our celebrity section where well-known people give us their idea for a simple Sunday lunch. For this Jakarta edition, we asked TV anchor Dalton Tanonaka to step into the kitchen at the sensational new ONfIVE bungalow on the pool deck at the Grand Hyatt Hotel.
O
M
Despite a Japanese name, Dalton Tanonaka’s bloodline is mostly Korean but he is also the third generation of his family born in Honolulu. He now lives in Jakarta where he is the popular anchor of Indonesia Now for Metro TV. He also writes for the Jakarta Post. This after an impressive career in the media in the U.S. and also in politics. He ran for Congress in 2004 and was a candidate for Lieutenant Governor of Hawaii in 2002. He has also worked in television in Hong Kong and Tokyo.
Tanonaka has settled well into life in Indonesia and he loves to entertain at
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OUT TO LUNCH home. “It is always simple and I usually make a chicken dish that you will find all over Hawaii. My mother taught me how to make it but there are a dozen variations. And my Indonesian friends usually add a little chilli,” he laughs. “In Hawaii, the universal side dish is a macaroni salad – you will find it even in every hamburger joint – and, for dessert, I just serve the best vanilla ice cream I can find, top it with Kahlua and sprinkle with toasted macadamia nuts.” “The chicken dish is a little like me – influenced from Japan, Korea and Hawaii itself. The key ingredient is star anise; it really gives it a lift. And it is also very versatile: you can cook it for two to impress a date or you can make it for a crowd. This recipe serves four.”
Island Macaroni Salad 3 cups elbow macaroni 1 cup mayonnaise 2 boiled eggs, diced 1 small carrot, grated Salt and pepper to taste Boil macaroni until al dente. Fold in mayonnaise, eggs and carrot. Season to taste.
Hawaiian Tasty Chicken
Kona Sundae
1kg chicken parts 1 cup water 1 cup shoyu (soy sauce) ½ cup brown sugar 1 tbsp honey 3 tbsp minced garlic 3 tbsp crushed fresh ginger root 5 pieces star anise ½ cup chopped green onions Coriander to garnish
Vanilla ice cream Chopped macadamia nuts Coffee liqueur Scoop ice cream into serving cup, splash with coffee liqueur, and sprinkle chopped macadamia nuts. www.hyatt.com www.metrotvnews.com/indonesianow
Place all ingredients in a pot and bring to boil. Add chicken parts, lower heat and simmer for 30 minutes. Garnish with coriander. Serve with steamed white rice that is a little glutinous. You can also serve a green vegetable and we eat it all with rice wine.
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YOUNG TURKS
THE NEW GENERATION The Jakarta food scene is in a state of flux. Not least because people are finally starting to take it seriously. Restaurants are no longer an addon to someone’s business portfolio. People now realise that food is a serious business and one of the prerequisites for making a restaurant work is – being there!
F
any Hermawan not only is there, he likes being there. He is one of the new generation chefs who are determined to make Jakarta (and for that matter, Bali and other places) competitive and where there is a dinig. And choice means quality. Hermawan is tall for an Indonesian (nigh on two metres) and at 32, young to be executive chef at a bold new place called Rustique in Plaza Senayan. Bold because
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they break with many traditions and are creating their own rules. The chef describes it as ‘a modern Continental bistro.’ The food is influenced from Australia and its evolving takes on French and Italian food. There is also quite a lot of Asia (as there now is in Australia) “but you will not find nasi goreng. We had it when we opened, but it was wrong; people should not come here for that,” says Hermawan. “There are many steak houses in Jakarta already but we are the first to bring in dry aged beef from Australia.” And there is a whole menu page devoted to this. The menu, in fact, is revolutionary for Jakarta. It has a section on great salads (still rare here); ‘something light’ – a page which includes soup, snails, Szechuan
YOUNG TURKS
calamari, exotic grilled mushrooms and twice-cooked Wagyu ox tongue. On the ‘something medium’ page, there are pastas and a risotto and then there are seafood and meat mains – which do include a good old-fashioned fish and chips and a slow braised Asian-flavoured lamb shank. THE CHEF Fany Hermawan was born in Jakarta but went to Germany with his parents before he was two. The family then moved to Perth where he grew up and studied professional cooking. “I worked at a couple of places in Perth; great but the challenge for me was the East Coast. I moved to Sydney in 2000 but I didn’t like it. So I moved to Melbourne and it was like I was home,” he says. “I landed a job at a placed called Konstantine’s (voted best new Mediterranean restaurant in 2001) and then with the Zampeli group – a company owned by a Greek family who had a string of restaurants, mostly specialising in seafood. I worked my way from Lotus, Watergrill, Cafe Greco and Waterfront, eventually to become head chef at Station Pier at Port Melbourne.”
“I then had an interesting time at the Breathtaker Hotel in the ski resort of Mount Buller (voted Number 1 Restaurant of the Season) and then I moved to the RACV Club in Melbourne where I was chef de cuisine.” “This was a great opportunity and I was really enjoying it but then fate intervened. Her name was Kathy and she is now my wife (she is an interior designer and also had a hand in decorating Rustique).” “It was while I was here getting married that a friend of mine Chris Darjanto asked me to give him a concept for a new place he was planning in Plaza Senayan. So, I have been here ever since.” “I must say it has been a challenge and a learning experience for me. Firstly, with the staff; I had to train them away from ‘cooking school formula cooking’ and then there are the ridiculous new import laws. Don’t these people realise that if things were available in Indonesia, we would use them. And that includes wine. This small thinking cannot go on – nationalism is all very well but we are all now competing in a global market. Therefore, we must have the best there is.”
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YOUNG TURKS Chefs notoriously have little free time but Fany Hermawan does note his interests as travelling, fishing, snorkelling, soccer and basketball. From his teens in Perth, he is also a passionate fan of the West Coast Eagles but you would have to know about the local Australian brand of football to really understand that. He also likes to play guitar and he occasionally did guest DJ stints at clubs in Melbourne. EATING OUT “I do like what they are doing at Kafe Warisan in Bali; great traditional French food. I like the new Social House here in Jakarta (very Melbourne) and I love street food,” he says. “If you ask about overseas, I would love to eat my way around New York – they have everything there. Otherwise, the only place in the world to be for food is in Melbourne. I miss it so much. There are so many unique places, like Yu’u Japanese in the city.” “I have worked already with some great chefs but it is an ambition to meet many more. I will never stop loving what I do for a living, which is cooking,” he says. EATING IN “I think I am one of the only chefs around who likes to cook at home,” says Hermawan. “It will probably be Italian-influenced and a sort of grazing idea where the whole family can join in. In Melbourne, we always had people for Sunday lunch to relax. And one of the most popular dishes was the salmon that I still have on the menu at Rustique. Easy and now you can buy salmon at any of the good supermarkets in Jakarta. www.rustique-restaurant.com
Oven roasted Tasmanian salmon on wasabi mash potato with tomato salsa and peanut pesto Ingredients
Peanut and basil pesto
80g Tasmanian salmon fillet, skin on
100g Basil 20g Parsley 2 cloves Garlic 15g Parmesan 150ml Extra virgin olive oil 20g Peanuts, toasted and chopped Salt and pepper Method: Combine all dry ingredients into a food processor, then pulse until it is mixed. Gradually add the olive oil, until texture is a rough paste. Season.
Crispy fry skin side down on gentle heat with a non-stick fry-pan for 2 minutes, then turn for 1 minute, for medium rare. Wasabi mash potato Mash cooked potatoes with some thickened cream, unsalted butter, puréed green peas and a healthy pinch of wasabi powder. Season with salt and white pepper.
Place mash on the plate, add salmon fillet and top with pesto.
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TRAVEL
OVER THE MOON in
KL You don’t often think of Kuala Lumpur as a night-owl city. But the after-hours scene there is surprisingly lively. And big centre of the action is LUNA – the chill-out bar at the Pacific Regency Hotel Suites.
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I
f you weren’t in the know, you would not even know LUNA exists. But the groovy crowd in KL certainly knows it and they flock there every night. Pacific Regency sits on a hill in the main CBD area; if you want a landmark, the huge Menara Kuala Lumpur observation and radio/TV tower is in the park across the street. It is walking distance from the major shopping malls and the famous Bukit Bintang restaurant area. The hotel is also a growingly popular choice with business and family travelers to Malaysia because each room has a sitting area and kitchen if you want a night in. If not, they have Soi Thai restaurant downstairs and a menu with full Western options.
TRAVEL
Award’ in the Hospitality Asia Platinum Regional Series 2008-2010, acing competition from Singapore, Thailand and Indonesia. The night spot is the brainchild of Pacific Regency’s GM Kenny Teo, who not only took a chance with the no-smoking bar but also oversaw all the design elements, including the Cristallo’s Swarovski crystal curtains. “I like to see it as the most exhilarating rendezvous to see and be seen,” says Teo. “Everything about LUNA boasts unprecedented quality, including the high performance sound system and international repertoire of party beats. As the sun sets, the mood heightens with the deepening of the music vibes, house music, new age, electro and progressive.” But Luna is not just for lounging and taking a cocktail, they also offer a ‘bar menu’ that includes prawn tempura skewers, chilled beef tenderloin, iced caviar and seared scallops. As well as a comprehensive wine list, the cocktail list is quite a read: the Galaxy Star, PlutoPassion, Beyond the Earth, Frozen Space Cookie, Luna Electric and LiquidSunfire, just to name a few. LUNA is unique for several reasons – not least being its locale. It is on the 34th floor which, as well as being on top of a hill, makes for a unique and spectacular viewpoint of Kuala Lumpur’s panoramic cityscape. It surrounds the roof-top pool deck of the hotel and also has a mezzanine level; all overlooking the Petronas Twin Towers which are lit wonderfully silver at night.
the ‘panic’ that seems to be ambient in most nightclubs around the world. And, not least in this modern disco age of conformity, it boasts Cristallo di Luna – a completely no-smoking bar.
A must see when you visit Kuala Lumpur. You will (literally) be over the moon. www.pacificregency.com
But don’t take our word for it. LUNA has also just clinched the ‘Best Night Spot
Secondly, it is unique in a city where you can lounge around a pool and have a night club atmosphere. Chill out bar is an apt description because you are indeed able to relax and unwind in an atmosphere they have created that is comfortable and, let’s face it, very groovy but without
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RESTAURANTS
S
OCIAL TUDIES
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Social House has become an instant icon on the Jakarta dining scene – just walk inside and you could easily be in London, L.A. or Melbourne. Which is the idea the owners want to get across to a discerning public in this hip city.
RESTAURANTS
L
ousy English, but Social House sort of says it all. It is more than an eatery – more a place to gather to enjoy simple, hearty food or a cocktail. Getting together is just as important as eating or drinking. It is a large space on the top floor of the new Harvey Nichols department store in the Grand Indonesia mall. You can either get there through the store or use the after hours entrance later at night. This is the latest venture of the Ismaya Group (Blowfish, Dragonfly, Puro, Sushi Groove, Pasta De Waraku, Pizza Ibirra and, soon, a Ministry of Sound) who commissioned talented young Jakarta designer Willis Kusuma for the décor. It is sort of comfort-zone industrial. Lots of exposed pipes, raw and polished woods, mosaic tiles, slate. There is a lot of green (chairs and a bar that is ‘planted’ with clover behind glass) and dividers are shelved with HN coffees, teas and wine bottles. At one end is their ‘wine post’ – where you choose a bottle and take it to your table. They are describing it as a restaurant, bar and lounge. A special feature is the comfortable corner where the windows are drawn back to reveal a unique view of Bunderan HI and the fountain.
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RESTAURANTS
They have strived for an informal ambience and the management says they do not care if people dress up or down, casual or formal. They are already attracting the ibuibu set, white and blue collar professionals and expats who dream of this kind of thing from home. Some people drop in alone – they are already in on the secret there is free Wi-Fi. Apart from breakfast all day at weekends, they offer high tea in the afternoons and a bar menu where the feature is pizza. In the main dining areas, the food is ‘international’ but strongly influenced by France and Italy. Although, they do a great fish and chips and some other simple favourites. There is also a sushi bar that specializes in Americanised ‘rolls.’ The bar is already popular with its signature cocktails, among them a white chocolate martini, a Cuban mojito and a mango cardamom daiquiri. They also have beers and a special tea and coffee list. There are four private rooms if you want to throw a dinner party and a special feature, the new demonstration kitchen where there will be cooking classes by visiting celeb-chefs. The kitchens are under the supervision of Aldo Volpi and it is interesting to see the energy from there: you can see it all happening over the counter. But while there is energy, there is also the delightful informality that invites you to do little else but relax, enjoy the food and be, well, social…. Welcome to Jakarta, Social House. www.ismayagroup.com/socialhouse
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FOOD
HEAVEN ON A STICK
The mango has been called ‘God’s gift to the world.’ It is the most delectable of fruits of fruit and one well-known foodie has been heard to say ‘they should be eaten naked in the bath with a friend.’ Raw or cooked, the mango is also one of most decadently diverse ingredients in the tropics.
I
t is a little-known fact that more mangos are eaten fresh around the world than any other fruit. The mango actually originated here in Southeast Asia and its taste was first recorded some 4000 years ago. The mango tree is a shady evergreen that can grow to some 20 metres tall. Today, there are more than 1000 different varieties. Around the 500 BC, Buddhist monks are believed to have introduced the mango to Malaysia and Indonesia. Persian traders took the mango into the Middle East and Africa and, from there, the Portuguese took it to Brazil and the West Indies. We believe it arrived in Florida in the 1830’s and in California in the 1880’s. The mango is a member of the Anachardiaceae family which means its distant relatives include the cashew, pistachio - and poison ivy. Besides being delicious, the mango is low in calories but rich in vitamins, fibre, minerals and anti-oxidants and they contain an enzyme that acts a digestive aid. In both in its green and ripe forms, the mango is a very good tenderizing agent and is thus ideal to include in any marinade.
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You can serve it alone as a dessert or mixed with other fruits and sweet things. You can serve it with meat (especially chicken and fish) and, of course, it is unsurpassed when it is the major ingredient of a salsa or a chutney. One suggestion is simply to place mango strips under a chicken breast, drizzle with olive oil and lemon juice and just roast until golden. VIVA ASIA has searched around for some delicious recipes we hope you will enjoy.
FOOD MANGO PRAWN SALAD Ingredients: 12 large cooked king prawns, peeled and halved 2 ripe mangos, cut into chunks 2 tbsp peanuts, roasted and coarsely chopped 1 large red chilli, finely sliced 1 tbsp fish sauce 2 tbsp lime juice 2 tsp brown sugar 80ml coconut cream 1/2 cup coriander leaves 2 tbsp coconut, toasted
MANGO SALSA Ingredients: 3 ripe mangos, cubed Juice of one lime 1 tblsp red onion, minced 1/4 cup fresh coriander leaves 1/2 chilli or to taste, seeded and chopped
Directions : Combine prawns, mangoes, peanuts and chilli in a large bowl. Combine fish sauce, lime juice, brown sugar and coconut cream to make dressing and pour over mango mixture. Toss gently and serve on four plates. Garnish with coriander and coconut.
Directions : Combine all ingredients. Let stand for 10 minutes. Toss before serving. Serve with grilled fish or any white meat.
GINGER MANGO
CHICKEN
WITH
Ingredients 1/4 cup olive oil or vegetable oil 2 cloves fresh garlic, crushed 1kg chicken breast fillets, skinned 1 cup diced mangos 1/4 cup dark brown sugar 1/4 tsp freshly ground cloves 2 tsp ground ginger 1/4 tsp nutmeg 1 tsp soy sauce Salt and freshly ground pepper to taste Method: \Sauté the garlic in oil for a few minutes. Add the chicken fillets, cook 15-20 minutes. Meanwhile, in a medium-sized bowl, combine the mango with the sugar, cloves, ginger and nutmeg. Pour the mixture over the cooked fillets and gently mix to cover the chicken pieces. Add soy sauce, salt, and pepper to taste. Cook for about 10 more minutes. Serve hot with a fresh green vegetables and rice.
CHICKEN CHUTNEY SALAD
MANGO CHUTNEY
Ingredients: 4 bacon slices, cooked and crumbled 1/2 cup pecans, coarsely chopped and toasted salt & pepper to taste 1/2 cup chopped celery 1 cup red grapes, halved 1 cup jicama chilli, chopped and peeled 4 cups cooked chicken, in bite size pieces 1/4 cup mango chutney 3/4 cup mayonnaise
Ingredients: 1 tbsp. minced garlic 1 tbsp. fennel seeds 1 tbsp. cumin 1 tbsp. mustard 1 1/2 cups cider vinegar 2 cups light brown sugar 4 cups sugar 3 tbsp. grated lime rind 1 1/2 cups dark seedless raisins 4 mangos, cubed 2 chopped onions 1 tsp. salt
Directions : Mix together mayonnaise and chutney. Add all other ingredients except pecans and bacon. Mix lightly. Season to taste. Refrigerate. Serve garnished with pecans and bacon. (serves 6)
Directions : Combine all ingredients in large pot. Bring to boil ten simmer uncovered until thickened (about 1 1/2 hours), stirring occasionally. Ladle into hot sterilized jars.
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FOOD TROPICAL COOLER
MANGO FOOL
Ingredients : 1 cup pineapple chunks 1 tsp. vanilla 3 cups milk 1 cup mango chunks
Ingredients : 3 cups mango puree, sieved 1 tblsp lime juice 1/2 cup sugar 3 cups stify whipped cream, chilled
Directions : Whiz all ingredients in a blender. You can add ice cubes if you like. (Serves 2)
Directions : Season the mango puree with sugar and lime juice. Chill thoroughly. Just before serving roughly fold in the whipped cream. You can sauce this up with a dash of rum.
THAI MANGO SAUCE (for chicken or fish) Ingredients : Ripe mango 1 red chilli 1 clove garlic Fresh ginger Juice of a whole lemon Juice of a whole lime 1 tsp sugar Directions : Simply put all the ingredients into a blender and blitz for 30 seconds.
TROPICAL PASTA Ingredients : Vermicelli 1 medium red bell pepper cut into strips 1 small mango, chopped 1 medium tomato, chopped 2 tbsp. fresh coriander, chopped 1 tbsp. peanut oil 1/2 tsp. salt 1/2 tsp. ground cardamom Directions : Cook and drain vermicelli. Rinse with cold water and drain. Toss with remaining ingredients. Garnish with toasted peanuts.
MANGO MOUSSE Ingredients : 1.5kg ripe mangos 1/2 cup lime juice 1/2 cup granulated sugar 1 envelope (tablespoon) gelatin 2 egg whites Pinch of salt 1/2 cup heavy cream
JAVA FRUIT SALAD Chop oranges, grapefruit, apple, pineapple, dates and mango. Dress with a mixture of yoghurt, lime juice, honey and grated lime rind.
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unavored
Directions : Puree the mango in a blender with the lime juice. Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks. Whip the cream until it is stiff. Fold the cream into the egg whites, then fold this mixture gently into the mango puree. Pour into a serving dish and refrigerate for 2 to 3 hours. (Serves 6).
GALLERY
VIVA ASIA LOVES...
PASAR SENI I
t simply means art market but it is more than that. It is an artists’ colony in the Ancol beach development and it is a place where talented painters and sculptors, young and old, can work and then offer their finished pieces for sale. It is a great favourite with both Indonesians and foreign tourists who also just like to browse and maybe lunch in one of the many warung. You will be surprised by the quality of some of the works and you will be even more surprised by the reasonable prices. Make a day of it – just head north to Ancol and follow the signs.
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WINE
WINE PICKS E
veryone has his own opinion on wine. While wine experts can give us guidance on what to expect from a wine or which wines may appeal to our palates more; at the end of the day it all comes down to our own tastes. In this Wine Picks feature, we have caught up with two local wine personalities. Ponti Young, General Manager of Birdcage Gastro Boutique Parlour, was asked what three wines he was currently drinking and why. Eddy Sugiri, wine shop entrepreneur and wine lover was asked which three wines were currently selling best across his five shops. Ponti picked the following wines. Billicart Salmon Brut Reserve NV Champagne, France. Why? The guys
at BS produce everything BUT BS. It’s got all the right things in the right places, great depth, complexity and balance. All these qualities make this Champagne easy to appreciate and enjoy. Not to mention a great value buy for a Champagne of this class. 2008 Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand. Why? Who could resist a refreshing Sauv Blanc from NZ on a toasty afternoon in Jakarta? Especially one that’s so tasty and consistently yummy. I’m definitely not one to decline! 2006 Mosswood Amy’s Vineyard Cabernet Sauvignon, Margaret River, Australia. Why? Margaret River produces some the best Cabernet Sauvignons you can buy and
Mosswood would be one of the top 5 from the region. Solid, well structured and powerful yet with elegance. This makes a top drop for my choice. Eddy Sugiri currently has five wine shops in Bandung with another two opening in Jakarta during teh first quarter of 2009. His Bandung stores are located at; Lobby Graha Equinox, Lobby Golden Lake Restaurant, Lobby Aston Tropicana Hotel, Lobby Arion Swiss - Belhotel, Lobby Grand Pasundan Convention Hotel. Eddy chose the following wines as some of the most popular at the moment. Kim Crawford Sauvignon Blanc 2007, Louis Latour Meursault Blanc 2001, and the Vina von Siebenthal Carabantes 2003.
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PONTI’S PICK Billecart-Salmon Brut Réserve - NV The Billecart NV blend has remained unchanged since 1945 and still maintains its reputation as one of the most balanced and harmonious non-vintage champagnes on the market. The aromas are primarily of pear and blackberry with hints of cut hay. Light and refined with a touch of citrus on the finish. Billecart-Salmon is one of the few remaining Champagne houses to be owned by the original family since it was established in 1818 by Nicolas-Francois Billecart. Most of Billecart-Salmon’s fruit comes from its own vineyard, though it is supplemented with grapes purchased from the Marne Valley and the Montagne de Reims.
Cloudy Bay Sauvignon Blanc 2008 Scented and summery, the 2008 Cloudy Bay Sauvignon Blanc has deliciously vibrant aromatics that infuse the tropical fragrance of fresh passionfruit and juicy pineapples with garden-fresh basil and the spiciness of crushed tomato leaves. The palate is long and succulent, combining exotic fruits with ripe, red capsicum and a twist of green olive; beautifully complemented by crisp natural acidity and a hint of lime zest. The Marlborough region is blessed with a unique terroir where a cool, maritime South Pacific climate produces wines of great fruit intensity. Meticulous viticulture combined with modern technology and traditional vinification methods, consistently produces a style that has become the reference for this remote southern wine region
Moss Wood “Amy’s” Cabernet Sauvignon - 2006 A spectacular Cabernet Sauvignon from the westernmost growing region of Australia known as the Margaret River. The complex nose has tar, blueberry, blackcurrants, cedar, and anise. The texture is gorgeous with black fruits and earth flavors that follow through the long finish. Full-bodied and drinking well today. Think roasts; this is very Bordelais. Red meat stands up to the tannins in this wine, prominent and oaky as they are. An excellent choice for fall, this bottle wants a pot roast with mushroom gravy, potatoes, and green beans.
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EDDY’S PICK Kim Crawford Sauvignon Blanc 2007 Pale, almost white in colour, the perfumes of this Sauvignon Blanc are explosive. A blend of nettles, gooseberry and tropical fruit combined with the characteristic herbaceousness of this variety. On the palate the wine is intense, with tropical fruit flavours such as passion fruit combined with hints of fig. Rich and full on the palate, it is a blend of sweet fruit and zingy acidity. Long and spicy on the finish. A wine to drink now and, with careful cellaring, will last up to five years. Good to drink with anyone at anytime. Ideally suited to asparagus, oysters and summer salads.
Louis Latour Meursault Blanc 2001 Typical Meursaults tend to be very full, mellow wines and mature somewhat sooner than the wines from the neighbouring communes of Puligny and Chassagne. This wine is full in the mouth and well-structured showing exotic fruitiness and a nutty, spicy character. It can be drunk when young but patience is amply repaid. Flashes of lemon-yellow in the glass and a nose, with aromas of fresh flowers and minerals. A fresh, up-front wine which promises grandeur. Situated just south of Volnay and Pommard in the Côte de Beaune, Meursault is the most extensive northerly white wine commune of the Côte-d’Or.
Vina von Siebenthal Carabantes 2003 This very full bodied wine manages to balance rich weighty fruit and strong tannins with elegant aromas and layers of complexity. From the makers of Parcela this is a true quality wine with good potential for aging at a bargain price. Blackberries, coffee, pepper, leather and mint are all prominent. Why is it called Carabantes? In 1554 a Spanish priest named Francisco de Carabantes brought to Chile its very first vine. By naming its first wine Carabantes, Viña von Siebenthal wishes to honour the pioneer of Chilean viticulture. Carabantes is an innovative, fresh wine in which the Syrah expresses itself in new, delicate and perfumed tones.
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RESTAURANTS
SPIRIT HOUSE
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Jakarta is seeing a new restaurant just about every week. Where once, fine dining was only in five-star hotels, it is now possible in many chic, freestanding, culinary important establishments. Latest on the scene is Blue Erawan, the first Asian branch of the famous chain outside Bangkok.
RESTAURANTS
E
rawan is Thai for ‘elephant’ and the chain known as Blue Elephant which began in 1980 when Khun Nooror Somany opened a restaurant in Bangkok with her Belgian husband Karl Steppé to serve socalled ‘royal Thai cuisine.’ They now have 12 around the world – Brussels, London, Copenhagen, Paris, Dubai, Beirut, Malta, Lyon, Kuwait and Moscow. The original in Thailand occupies a century-old wooden house and this has set the standard for design of the other establishments around the world. In Jakarta, they have converted an old colonial house in Menteng to look unmistakably Thai, especially with its gables
and its yellow ochre roof tiles. Inspiration is actually from the little spirit house in front of the restaurant, similar to those that are part of every Thai household. The walls a panelled in a deep rich brown wood; the floors are also wood but slightly lighter. The Blue Elephant’s group architect Yves Burton (French but living in London) has given an antique air to the place with black-painted bamboo chairs and tables that are generously spaced around the split level dining areas. He has also brought the white and blue tablecloths, along with all the crockery and glassware from Thailand. The ceilings and some of the louvered doors provide an accent in deep red.
The exotic flowers (along with much of the Thai produce for the rich dishes on the menu) are flown in weekly from Bangkok. As well as four private rooms, with accents in sandstone and bamboo, there is a garden at the rear, along with the Blue Bar, already a favourite meeting place for young executives after work. The whole look is finished with a fine collection of Thai antiques. There are the famous puppets, many old and burnished baskets, wood sculptures, embroidered wall hangings and painted panels. Adding a special royal touch are the gold umbrellas placed strategically around the walls. www.blueerawan.com
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Cocoon Bar
GALLERY
The Moroccan Soup Bar
Bimbo Deluxe
The Press Club
Melbourne
a guide to gourmet wining and dining on a budget You will be hearing the word ‘budget” a lot in the coming year. As the credit crunch hits the business world, it will be passed on quickly to the hospitality industry. So restaurants all over the world are moving to introduce cheaper prices and other bargain inducements. Our Young Turk chef this month, Fany Hermawan has cited his favourite eating city as Melbourne in Australia. It offers a dizzying spread of the world’s great cuisines but, for those now on a severe budget, the options become limited. However, the crunch has prompted the Tourism people down there to publish a list of places that won’t break the bank.
The Press Club This award-winning Modern Greek eatery, winner of Best New Restaurant and Chef in Awards in 2008 offers a weekday ‘executive lunch’ special with two courses for $25 or three for $30. 72 Flinders Street, Melbourne. Tel: +61 39677 9677 Café di Stasio One of the city’s premier Italian restaurants, Café di Stasio is a landmark in St Kilda, with a mighty reputation built over twenty years in business. They now offer a great value for money with lunch time specials, serving two courses and a glass of wine for $30. 31 Fitzroy Street, St Kilda. Tel: +61 39525 3999 Bimbo Deluxe This funky café and bar in Bohemian Fitzroy (close to the CBD) is famous for its tasty gourmet pizzas, priced between $4 and $8. Try the prosciutto, pesto and gorgonzola pizza or the smoked salmon and mascarpone or the one with taleggio, potatoes and rosemary (pictured). 376 Brunswick Street, Fitzroy. Tel: +61 39419 860 Claypots A St Kilda (by the Bay) institution specialising in fresh seafood and tapas, Claypots features a nightly ‘Happy Paella Hour’ between 6-7pm. Diners can enjoy a bowl of tasty paella for $5. Wash it down with a glass of their local cleanskin red, also $5.
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213 Barkly St, St Kilda. Tel: +61 39534 1282 The Moroccan Soup Bar Serving some of the best value-for-money vegetarian food in town, the Moroccan Soup Bar offers up a feast (literally) that varies nightly, and costs less than $20. One thing to keep in mind: this venue does not serve alcohol. However, there are dozens of pubs and bars nearby for before or after. 183 St Georges Rd, North Fitzroy. Tel: +613 9482 4240 Thy Thy 2 Victoria Street in Richmond is a lively inner-city hub for Asian eateries. This Vietnamese restaurant is known for its super-quick service, eccentric furnishings and diverse menu featuring a variety of traditional dishes for only $8 - $14 a main course. 116 Victoria Street, Richmond. Tel: +61 39428 5914 Dawaat This unassuming North Indian restaurant has been garnering glowing reviews among Melbourne’s food critics for its menu of tasty Indian classics and lesser known dishes of Hyderabadi provenance. A shared meal out with a group, ordering generously (two courses) will set you back about $20. 358 Victoria Street, Richmond. Tel: +61 394291857
Drink specials ‘Wine-Down Hour’, Cocoon Bar This cosy bar offers a happy hour with a difference: here you can save money and learn about some of the best local wine and beer at the same time! Every day between 5:30 – 7:30pm, the hotel showcases a different wine and one boutique beer range, offering it to customers at just $5 a glass. The majority of product showcased is from Victoria’s acclaimed wine regions and the state’s better known microbreweries. Mezzanine level, 195 Melbourne. Tel: +61 38662 1376
Swanston
St
Happy Hour at Café Banff Those who enjoy their drinks with a sea breeze, head to Café Banff in St Kilda for their daily happy ‘hour’ from 3 – 6pm which offers $2 beers and $3 glasses of wine. Those having a meal (pizza or pasta for under $10) can also use Banff’s free wireless internet. 145 Fitzroy Street, St Kilda. Tel: +61 39525 4113 Little Creatures Dining Hall ‘Small size’ equates to ‘small price’ at this new Brunswick Street eatery which offers customers a choice of three different sized glasses for their beer on tap selection. Try out different beers in the Little Creatures range for only $4. 222 Brunswick Street, Fitzroy, Tel: +61 3 9417 5500
10 bARS
VENUES
As we celebrate all that is good about Jakarta in this edition of Viva Asia we thought we would bring you our selection of Grown Up bars; where one can go for a relaxing drink with friends without the fear of been deafened by booming music.
BURGUNDY
CAFE BATAVIA
Doesn’t time fly. It’s now seven years since burgundy first opened it’s doors. Located on the 4th floor of the Grand Hyatt Jakarta, burgundy provides an extensive selection of wines, vodkas, spirits, martinis, margaritas and cocktails. One of Jakarta’s classiest night spots, burgundy plays a great mix of featuring burgundy resident dj and special guest djs.
An iconic landmark, Cafe Batavia is probably the best known Cafe in Indonesia and over the years its authentic decor, celebrity visitors, wild and fun parties, coupled together with its fine food, have spread Cafe Batavia’s fame around the world. The upstairs Churchill Bar has twice been included in Newsweek Internationals “The Worlds Best Bars” supplement. The walls of Cafe Batavia are lined with many of the owners paintings and photographs; and its always a great challenge after one or four award winning cocktails to put names to the faces of world leaders, movie stars, royalty past and present, and the odd general or two. Cafe Batavia oozes charm and is the prefect place for a romantic dinner, entertaining out of town guests, corporate parties, or just a long lazy Sunday brunch.
The chic and contemporary look is highlighted by the see-through wine cellar and vodka freezer. Burgundy is defiantly the prefect venue to relax and enjoy great drinks and good music in a sophisticated environment. A place to see and be seen in. Grand Hyatt Jakarta Jl M.H. Thamrin, Kav 28-30 Jakarta 10350 Ph. 021 390 1234
Taman Fatahillah Jakarta-Kota Ph. 021 691 5531
BURGUNDY CAFE BATAVIA BACCHUS PORTOBELLO MAJAPAHIT LOUNGES & BAR 48
VENUES
BACCHUS
PORTOBELLO
Located on the lower ground floor of the hotel, Bacchus is an intimate wine and tapas bar. The grill menu features three cuts of Wagyu and three cuts of Black Angus steaks as well as live pearl lobster. Tapas choices include Serrano Ham, Butterfly Prawns, Mushrooms in Garlic and a selection of fine European cheeses.
Located in MidPlaza II, Portobello is a cosy wine bar restaurant with a modern contemporary design. There is an extensive selection of wines from France, Italy, and Australia and the wine shop allows for customers who want to buy a bottle or two to take home.
The cruvinet offers guests the opportunity to try a selection of featured wines by glass; and not just the usual house wines. There is a selection of more than one hundred and fifty wines stored in a temperature-controlled wine cellar, and all the wines are also available by the bottle for guests to drink in the bar or to take away in a special Bacchus Gift box. Bacchus is the perfect place to combine fine wine and a bistro menu to match. InterContinental Jakarta MidPlaza JL Jend. Sudirman Kav. 10-11 Jakarta, 10220 Ph. 021 251 0888
The menu covers a variety of foods from around the region and beyond and there is a strong Japanese, Thai and Italian influence. But local favourites are also still available. Portobello has a resident DJ and also live entertainment; which all makes for an enjoyable dining experience. Portobello is a great venue for an early evening drink while waiting for the traffic clear, and as its relaxed environment makes it the perfect place to chill out into the early hours over some nice food and lovely wines. Portobello is open Weekdays 5pm – 12am, Weekends 5pm – 2am, and closed on Sundays. Mid Plaza 2 JL Jend. Sudirman Kav. 10-11 Jakarta, 10220 Ph. 021 570 7600
MAJAPAHIT LOUNGES & BAR The Dharmawangsa Hotel has long been a popular meeting place for those who still yearn for traditional service and style one normally associates with a bygone era. The Majapahit Hall at the Dharmawangsa Hotel is a magnificent entrance to access four sumptuous lounges, each with its own theme and character. During the afternoon the Tea Lounge serves a delicious afternoon high tea with guests able to enjoy the views across the hotels gardens. In the evening guests have the choice of The Caviar Lounge for cocktails, sample The Bar´s signature Chocolate Martini, or savor an after dinner cognac in The Library where soothing traditional acoustic musical instruments play. All lounges and bars offer high tea, a selection of beverages, snacks and assorted canapés; and are open daily from 7.00 AM to midnight. Hotel Dharmawangsa Jl Brawijaya Raya No. 26 Kebayoran Baru Jakarta 12160 Ph. 021 725 8181
BLACK CAT JAZZ SUPPER CLUB THE BAR PACIFIC RESTAURANT & LOUNGE BIRDCAGE 49
ICON CHEF
BLACKCAT JAZZ SUPPER CLUB Jakarta’s first full time full on live Jazz Club. Black Cat is an intimate upmarket club featuring live jazz bands and piano music. The Club presents a lineup of international and and local jazz artists. It is the perfect place to pop in for a Happy Hour drink after work or a night of jazz while tucking into a dinner of New Orleans style Cajun/Creole cuisine. Black Cat is open daily for lunch, dinner, or a late night supper. Signature dishes include Jambalaya, Seafood Gumbo, and Blackened Steaks and Fish. For music their is a live piano player Monday to Saturday 7pm - 9pm, live jazz bands Monday to Saturday 9.30pm - 1am, and Sunday jazz jam sessions from 8pm - 12 midnight. Plaza Senayan Arcadia Jalan New Delhi - Pintu 1 Senayan Jakarta 10270 Ph. 021 5790 1264
THE BAR Nestled discreetly off the lobby of the Four Seasons Hotel Jakarta, The Bar is an intimate venue for a relaxing early evening cocktail or after dinner drink. The Bar offers a wide range of cocktails and has happy hours featuring vodka specialties – lychee fruit, chili and bell peppers, corn, oranges, peaches and kiwis, together with martinis served in their own shakers. The Bar features live jazz four nights a week and offers a variety of bar snacks. The Bar is particularly popular for pre dinner cocktails for guests visiting the hotels signature restaurants, the Steak House and Lai Ching. The Bar is open Sunday to Thursday 3:00 pm – 1:00 am, Friday and Saturday 3:00 pm – 2:00 am, and features Happy Hour every day from 3:00 pm – 8:00 pm. Four Seasons Hotel, Jakarta Jalan H.R. Rasuna Said Jakarta 12920 Ph. 021 252 3456
PACIFIC RESTAURANT & LOUNGE Located on the sixth floor of the RitzCarlton Pacific Place, the Pacific Restaurant & Lounge is a two minute walk from the Jakarta Stock Exchange and other major office buildings. The Lounge area is an ideal place for Jakarta’s movers and shakers to meet up and do business over a traditional English afternoon tea or evening cocktails. The Pacific Restaurant & Lounge has all day dining featuring International and Asian cuisine with four private dining rooms. The Lounge also offers a selection of light snacks and a large range of cigars; there is nothing like puffing on a nice cigar to celebrate a successful meeting. The sophisticated atmosphere and service standards are of course what you come to expect in a RitzCarlton. Ritz-Carlton Jakarta, Pacific Place SCBD, Jl. Jend. Sudirman Kav. 52-53 Jakarta Ph.021 2550 1888
BURGUNDY CAFE BATAVIA BACCHUS PORTOBELLO MAJAPAHIT LOUNGES & BAR 50
GALLERY
small
IS GOOD The South Australian boutique winery Angas Plains Estate is celebrating the win of the Trophy Winestate Cabernet Sauvignon Wine of the Year runner up
O
wners Phillip and Judy Cross were thrilled to have their 2006 Angas Plains Estate PJ’s Cabernet Sauvignon awarded the trophy, especially since all Angas Plains Wines are produced from grapes grown on their vineyard in Langhorne Creek. The trophy was judged from a field of more than 2000 Cabernets by teams of professionals judging for the Winestate the Australian & New Zealand Wine Buying Guide during 2008. The magazine has an estimated readership of over 100,000 so the award is a tremendous recognition. This wine previously won the Trophy for the Best Dry Red of any style at the McLaren Vale Wine Show in 2007.
BIRDCAGE Since opening in early 2008, Birdcage has set a new standard with its cosy and relaxed dining environment. Located in the Wijaya area, the 3 storey venue is surrounded by plush greenery. The restaurant, nestled on the 2nd floor captivates the soul of Birdcage, with the foliage integrated into the ambiance with floor to ceiling windows. The natural feel is accentuated by wooden flooring and a 7 meter solid wood bar top. The 3rd floor Attic Bar with its open windows and outdoor setting is perfect place to laze away an evening with some of Birdcages signature cocktails or a bottle of wine from their extensive cellar, carefully chosen by resident wine guru Ponti. Birdcage offers a mixture of home cooked classics and delightful desserts Jl Wijaya 9 / 23 Jakarta Ph. 021 739 243
“We are very passionate about our vines and the grapes we are growing, and the wines we are making,” says Judy Cross. “You can’t make great wine from poor grapes and this is testament to our vineyard – and to the Langhorne Creek region as a top area in which to grow Cabernet Sauvignon.” “Our grapes are grown with minimum water, which has become a real advantage with the current drought conditions currently affecting our district. We are now producing wines with a little less alcohol while maintaining good fruit flavours that have integrated well with the fine oak of the maturing in barrels,” she adds. “We feel this is what more and more consumers are seeking,” says Cross. “As a small family business, it’s a difficult task to compete against the many wine labels in the marketplace. However, we are working extremely hard to achieve this. We have our wines available in selected outlets within Australia, and we are currently exporting into China while we look at other markets in South East Asia, including Indonesia.” www.angasplainswines.com.au
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GALLERY
what a
carry on W
!
hether you travel for business or pleasure, it just feels better if you have good carry-on luggage. The big labels are now catering to the man-on-the-move who may have to make a day trip with computer and documents or a couple of nights in another country where check-in baggage is a drag – think of all that time you waste. VIVA ASIA brings you some of the more stylish options that are part of the Spring/ Summer collections for 2009.
AIGNER Aigner stands for updated tradition and for casual luxury. Their inspiration for 2009 is Riviera luxury - the relaxed attitude of the 70s but also the severity of the 50s. Highlights include the “New Etienne“ in python and the “St. Tropez“ bag – a new shape of bag with a fold featuring canvas and lacquered leather applications, with the “Etienne Aigner“ signature on a metal badge.
LOUIS VUITTON
LOUIS VUITTON
Louis Vuitton calls this the Keepall. It is in their unique water-proof cotton with camel-coloured logo. A new version has included wheels and a handle for an easy passage through a busy airport. Both are big enough to be weekenders.
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GALLERY
BOSS The colours of Boss – and something different for every style. Boss Green has a sporty white bag with green and black stripes or another model in black with white piping, both with straps long enough to go over the shoulder.
Boss Orange gives us the “battered and lived in” look that belies an underlying style. Perfect for the weekend adventurer.
Boss Black gives us three versions of the classy, compact carry-on – in platinum, black or camel fine leather.
CANALI Canali’s Spring Summer 2009 collection brings attention to detail and the noblest raw materials. They have gone for the all-time classic shape – square bag with built-in trolley in soft elk-print calfskin in blue with sandcoloured trim.
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GALLERY
The Italian house has updated some classics this season. A simple cabin bag in canvas with the Gucci logo, the wrap-around straps give extra strength. Then there is the version in beautiful black leather with the complete top zip, embossed with the Double G logo. And, a little less formal, the updated and upscale canvas rucksack.
BRIONI The Italian suit-maker has typically given us the complete look: super Brioni- style. A casual look in navy and white with a beautiful weekender to match. Or, a more formal look (especially in cooler weather), the soft-leather carry-on in black leather.
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GUCCI
DUNHILL The British label has gone for sturdy and elegant. This piece has a strong, masculine look with a magnificent finish. Fine black leather with a separate compartment that will hold your documents, book, moisturizer – even a mini computer.
CHEF’S TALK
HOLA, MEXICO! The Mexicans will always give you a pained expression when you talk about their food. Chiefly because the majority is Tex-Mex or Cal-Mex or variations of both and only vaguely representative of the real thing only found in Mexico itself. Jakarta can now boast it has one truly Mexican restaurant.
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CHEF’S TALK
H
acienda is an agreeable space in the Arcadia building beside Plaza Senayan. The décor is ‘south-of-theborder’ with a few pictures and posters to give it atmosphere. The upper dining room has huge windows that give onto a pleasant garden.
It is a family home; all the family work there; they even make their own cheese and sour cream. You cannot believe the flavours,” he says. While still reminiscing, Gerardo has given us a few staples that no Mexican meal would be complete without.
At the helm is Gerardo Milan, who hales from the town of Moreña, just outside Mexico City. He has an interesting background: he trained as an Italian chef and actually worked in Tex-Mex restaurants in Atlanta. “I had to understand we had to be commercial and make food that sells,” he recalls. “But eventually, it got the better of me and I wanted to open a place where I could serve the real thing.” That all happened by happy accident. He met and married Ibelda who is from Bandung; they moved back to Indonesia where he dabbled with a warung near his house in Blok M before moving to Hacienda. “There is not much of a secret,” he says. “Like all good cuisines, it is about good ingredients and flavour. Mexican food has devolved as a combination of European and Mayan style. And it is not true, Mexican food is hair-raisingly hot. It can be spicy but much of it is very mild as well.” Milan has introduced a menu at Hacienda that is already proving a hit with local diners. As well as the expected dishes, he will introduce some less well known. Pollo con mole, for example, arroz con pollo and pescado Veracruzano. And, good news for Indonesians, everything is usually served with rice, although Mexican style. It will also be a menu for sharing, so anybody who wants added spice can order the home-made salsa. The chef has also insisted the guacamole be made at the table and, we can tell you from first hand experience, freshly made is a whole new taste sensation.
SALSA
MEXICAN RICE
5 tomatoes 5 red chillies 200g onion, chopped 100g garlic, smashed 100g cilantro (fresh coriander) Pinch of salt Purée all ingredients in a blender; test for seasoning
2 cups rice 200ml crushed tomatoes 50g tomato paste 200g onion 60g garlic Pinch cinnamon 1tspn salt 1 cup chicken broth White pepper 4 cups water In a heavy skillet sauté onion and garlic until softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, salt, and broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
FLAN
The bar will naturally feature Corona and a whole list of margaritas, as well as a connoisseur’s list of fine Tequila.
500ml milk 5 eggs 1tbsp vanilla 1 tsp cinnamon 1/2 tsp salt 200g sugar 50g unsalted butter
Gerardo Milan confesses he is a rare chef who loves to cook at home. “If I am offduty, it is usually Italian (for a change) and it is always simple and fast. When friends come, they expect Mexican, of course. And, for this, I take my inspiration from a place called El Tigre. It is a rustic place on the road from Mexico City to Guadalajara.
Melt sugar in a saucepan until light brown. Pour into moulds. Blend milk, eggs and vanilla and pour into moulds. Place moulds in a water bath (about half submerged). Bake at 325º for one hour. Cool and refrigerate. To serve, turn out onto a plate; the caramel will be a runny sauce.
GUACAMOLE 2 avocados 50g onion, finely chopped 100g tomatoes, crushed 50g jalapeno chillies Salt & white pepper to taste Lemon juice Cilantro Pound solid ingredients to a rough paste with a mortar and pestle. Season with salt, pepper and lemon juice. Garnish with cilantro.
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WINE
SERIOUSLY WINE Anyone who has followed the wine scene in Jakarta over the past couple of years will know that Aman Khan takes his wine seriously. Now he is taking that philosophy on the road.
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WINE
K
han’s latest venture is in Singapore and it really puts the ‘fine’ in fine wines. He started it with a group of friends and fellow wine enthusiasts who all felt that there was a need for a non-traditional wine business that was more than just a retail front. So, Artisan Cellars was created in order to fill this market gap and provide both new and more mature collectors with a range of services previously unavailable in the region. Concentrating only on exceptionally well-made wines, Artisan Cellars is redefining the way wine is promoted to discerning customers around the region. When the founders of premium wine boutique Artisan Cellars were thinking about setting up their first showroom in Singapore, they knew they wanted something discreet yet luxurious. “We ourselves appreciate understated elegance,” admits co-founder and CEO Aman Khan, who understands how sometimes the simplest and cleanest designs can create the most glamourous spaces. “We wanted, with the first Artisan Cellars showroom, to create a very clean but stylish multi-functional space that can be used for a variety of wine-centric events.” To fulfill this design brief, Henry Hariyono, another of Artisan Cellars’ co-founders and the company’s General Manager, immediately thought of one of his friend, the award-winning Creative Director, Chris Lee. Lee, founder of Asylum, is wellknown for his low key, original, and truly exciting designs. He quickly grasped the underlying stealth-wealth sensibilities that underpin Artisan Cellars’ brand positioning and proposed a minimalist program that is remarkable in its simplicity and its strong design sensibilities. Lee explains his ideas behind this visually arresting space:
and crispness of the surroundings give emphasis to the 10-seater tasting room, which will play host to a series of intimate wine tasting sessions conducted among groups of discerning customers. There are two main and distinctive parts to this stylish showroom: the cellar and the tasting room – all located in the chic Palais Renaissance on Orchard Road. The operation is clearly set up with multidirectional services: • Retail—making available for purchase, a full selection of exceptionally well- made wines. • Tastings—Artisan Cellars conducts regular thematic tastings so that new (and existing) customers can experience exceptional wines first hand. • Championing new or rediscovered wine regions or brands—Artisan Cellars has made it a mission to introduce and promote new, well-made wines from smaller, boutique houses. • Collection consultancy—advice on and help in sourcing wines for customers who may be building a personal collection or are seeking particularly rare and fine wines. • Wine brokerage of fine wines— acquisition of and selling of fine wines for private customers. • Creating a trading platform— maintaining and building a network of collectors who want to discreetly trade fine and collectible wines with each other. • Events—Singapore’s sexiest wine tasting room will be made available to a small number of elite brands who want to host exclusive, small private events in an exceptional location. www.artisan-cellars.com
“The design of Artisan Cellars, a high-end wine retail space stands in contrast to other cookie-cutter cellar spaces. Wineworthy quotes by renowned writers, like Galileo (‘Wine is sunlight, held together by water’) and Norman Douglas (‘Wine is a precarious aphrodisiac, and its fumes have blighted many’) are etched into understated white-washed walls.” The cellar is as much a conversation piece as the wine it stores – 400 bottles of luxury cuvée wines are contained in a cement block, extruded from the shop into the public space. The focus becomes both the dramatic angular tunnel and its top-rate gems. Finally, the simplicity
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Payment Transfer payment to PT. Artha Cipta Pratama at Bank Mandiri Plaza DM Jl. Jend. Sudirman Kav.25, Jakarta Account name : PT. Artha Cipta Pratama A/C 122-00-0885555-6 Rp. 50,000 from each subscription will be donated to the World Food Programme for use in their Indonesian School Feeding Programme
golfing jakarta
GOLF
IMPERIAL KLUB GOLF Imperial Klub Golf is one of Jakarta’s premier golf course, Only 25 minutes from downtown Jakarta and 35 minutes from Jakarta’s international Airport. The 18th hole golf course designed by British architect Desmond Muirhead, a championship course blends essential Indonesian images into a large conceptual sculpture which each hole has it’s own identity. The result is an unforgettable golfing experience. Imperial Klub Golf 2709 Jl. Pulau Golf 2700 Lippo Karawaci Tangerang Phone 021 546 0120
Indonesia is home to some of the most stunningly beautiful golf courses in the world-and the courses that surround Jakarta are no exception. Appealing to golfers of all abilities, there are some 15 different championship courses designed by the world’s top names, all within an hours drive of Jakarta. Here are some of our favorites.
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CENGKARENG GOLF CLUB Cengkareng Golf Club is a semi-private course that welcomes visitors. Opened in 1999 it has already established itself as the preferred choice for the local and expatriate communities in Jakarta. Cengkareng prides itself on its personalized attentive service and offers International standards of hospitality along with a championship golf course, presented in immaculate condition throughout the year Cengkareng Golf Club Soewarna Business Park Block G Lot 1-2, Soekarno-Hatta International Airport, Tangerang 19110 Phone 021 5591 1111
GOLF
JAGORAWI GOLF & COUNTRY CLUB
RANCAMAYA GOLF & COUNTRY CLUB Located 450 meters above sea level, and just 45 minutes from Jakarta, Rancamaya has dramatic views of Mt. Salak, Mt. Pangrango, and Bogor City. Course designer Ted Robinson, an architect who has designed hundreds of notable golf courses, created three wonderful experiences for golfers of all levels; flexibility, memorable surroundings and natural beauty. The cool mountain air at Rancamaya Golf & Country Club makes it a very popular course for corporate golf days and events. Rancamaya Golf & Country Club Jl. Rancamaya Utama Ciawi Bogor 16720 Phone 0251 8242 282 Fax 0251 8242 283
Jagorawi Golf & Country Club is Indonesia’s premier golf facility and the only club in Indonesia that offers a total of 45 holes of championship golf divided over the Old Course (18 holes), The New Course (18 holes) and the Z-Nine (9 holes). Located in the spectacular natural beauty of the Cikeas River Valley and only 45 minutes from Jakarta’s city center the club also incorporates the Commonwealth Bank Institute of Golf; a fully integrated professional teaching facility offering state of art training aids and video tuition to golfers of all ages and skill levels. Jagorawi Golf & Country Club Jl.Karanggan Raya (Jagorawi Toll road, exit Gunung Putri/Karanggan) Cibinong - Bogor, West Java Indonesia Phone 021 875 3810
KLUB GOLF BOGOR RAYA A short drive along the toll road just before Bogor sits the elegant. sophisticated and rustic Klub Golf Bogor Raya. The course was designed by Australia, Graham Marsh and opened in 1997. The 18 hole 71 par course covers a total land area more than 64 hectares. It can be a challenging course but the lovely scenery and cool Bogor air make it equally appealing to golfers of all standards. Klub Golf Bogor Raya offers complete facilities with modern comfort, yet is unmistakably Indonesian in feeling and form. Klub Golf Bogor Raya Golf Estate Bogor Raya Bogor 16710 West Java Phone 021 251 271888
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GOLF
ROYALE JAKARTA GOLF COURSE Located just 10 minutes from Central Jakarta, Royale Jakarta Golf Club is the ideal place to stretch your arms and legs with a couple of swings while enjoying the refreshing country club scenery. Designed by Robert Moore, Royale Jakarta Golf Club is a challenging world class golf course featuring dramatic shaping with long range vistas that will soon take your mind off the hectic city life just a few minutes away. Royale Jakarta Golf Course JL Raya Halim Tiga Halim Perdanakusuma Jakarta Timur 13610 Phone 021 8088 4488
EMERALDA GOLF CLUB Emeralda is a wonderful club that incorporates a modern club environment with a a relaxed Sundanese style. The club was meticulously planned to combine a residential ambience with 27 championship holes of golf. Emeralda complements perfectly the two stunningly-created golf courses designed by golf legends, Jack Nicklaus and Arnold Palmer. The Arnold Palmer River, Lake Course and The Jack Nicklaus Plantation Course were built with the utmost respect to the property’s topography and environment. Emeralda Golf Club Desa Tapos, Kecamatan Cimanggis Depok, Indonesia Phone 021 875 9019
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RIVERSIDE GOLF CLUB Ninety Hectares of stunning countryside was specifically selected to fuse the pleasure of golfing with the enjoyment of nature’s beauty. Designed by Greg Norman the 18 Hole Championship course integrates seamlessly with the dramatic topography and ambiance of the natural setting. Gentle hills and surrounding tropical forests provide the framework of the course, played through valleys of rivers and streams, waterfalls, lush and colorful plantings. While a Championship course, Riverside Golf Club course gives the average player a challenging play in a relaxing atmosphere, and gives everyone the satisfaction of a great game. Riverside Golf Club Cimanggis Cibubur 16965 Phone 021 867 1533
GALLERY
MSC Yacht Club
MSC Fantasia
Piazza San Giorgio
ITALIAN FANTASY
F1 Simulator
Reception Lobby
T
he most famous Neopolitan of all, Sophia Loren cut the ribbon to launch MSC Cruises’s stunning new flagship, MSC Fantasia in Naples. Fantasia, they tell us, is “taller than the Leaning Tower of Pisa and longer than the Eiffel Tower.” She is designed by one of the world’s leading names in naval architecture, De Jorio Design International and combines traditional Italian elegance with groundbreaking technological and environmentallyfriendly design.
Tropic Red Velvet Restaurant
The official christening ceremony was preceded by a gala concert and, for an extra surge of adrenalin, Formula One driver Jarno Trulli officially opened one of MSC Fantasia’s unique attractions, a thrilling high-tech Formula One Simulator. MSC Cruises has a fleet of ten ships: Fantasia being the largest ever built for a European ship owner. www.msccruisesasia.com
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GALLERY
QATAR INFLIGHT YOGA Don’t tell anyone in Malaysia but apparently, they view yoga differently in Doha. Qatar Airways has introduced a new onboard yoga guide with tips on how to stay relaxed and rejuvenated in flight. Especially customised for long-haul fliers, the new four-page “Fly Healthy, Fly Fit” guide is a joint guide with “The Chopra Center for Wellbeing.” It is a series of simple and effective relaxation techniques, using Deepak Chopra’s holistic approach that fuses modern medical knowledge with the ancient science of Ayurveda and the art of yoga.
Gentle stretches to encourage blood circulation, with soothing self-massages of the neck, arms and hands, as well as step-bystep yoga postures to relieve tension can all be done from the comfort of your seat, even with the seat belt fastened. It also instructs in meditation techniques to reduce stress so travellers reach their destination relaxed and rejuvenated. They say all this is also a powerful tool to fight anxiety and jet lag. www.chopra.com/qatar
CHOPSTICKS SONATA
frequent flyer Singapore Airlines flies its one millionth A380 customer next month, less than four months after it celebrated its first anniversary of commercial services. The world’s largest passenger aircraft began commercial services between Singapore and Sydney in October 2007. Prizes and experiences are promised to the lucky one millionth. Since its launch, the A380 has clocked over 20,000 flying hours on more than 2000 commercial flights to Sydney, Tokyo and London. www.singaporeair.com
Airlines boast of their many awards but it is usually for seats and service. VA is happy to report that Japan Airlines is very chuffed with their new gong – for their First Class chopsticks. The award comes from the august Chicago Athenaeum: Museum of Architecture and Design, and the European Centre for Architecture Art Design and Urban Studies. The JAL First Class chopsticks won in the category of Tabletop for their elegant aesthetics and ergonomic
functionality. Commissioned by JAL, the chopsticks were designed by Tripod Design in Tokyo. Made of cedar wood, the smooth surfaced chopsticks have been slightly narrowed towards their upper ends to make them easier and more comfortable to grip. Now, if you are thinking disappearing forests JAL assures us that all their chopsticks are made with wood obtained in Japan from forest-thinning that supports forest conservation efforts. www.jal.com
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Lawrence Budiarto
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LIMO SERVICE
RESTAURANT
Take a sleek red Bentley GT Coupe Continental and a cheeky bright yellow Ferrari F430 (together worth a small hotel) and you have the mindset behind a new Jakarta eatery that, in every respect, is flawless.
F
lawless is actually the name of the place. It is on the ground floor of the newly re-opened FX Entertainment Centre on Sudirman and it is the brainchild of a couple of young go-getters who are serious about ambience and honest food. Lawrence Budiarto has spent a career in food & beverage; he is a graduate of the Boston School of Hospitality Management and before returning to Indonesia and a lengthy stint in sales and marketing for the Grand Hyatt in Bali, he actually worked in a bar in Boston that could have been the model for the hit show Cheers. It was here he learned about exotic cocktails, which are a feature at Flawless. His partner is Ivan Nasution who went to college in Melbourne and had on-thejob training at many of the city’s groovier restaurants. Both admit to being petrol-heads, although, in Jakarta, one drives a small Toyota and the other a Volkswagen. “These fabulous cars in the restaurant are dream material,” says Budiarto. “They belong to one man who just loves great cars but he rarely drives them in the city; he only turns the engine on these museum quality models every few days. He does not want to be named, except as a lover of superb motor engineering and style. The cars in the restaurant will be changed every three weeks because we know there is a large community of fine car lovers in Jakarta.” DESIGN Flawless has been designed by Saka Adi Prada who has taken the auto-idea throughout the restaurant, bar, lounge and private dining areas. The comfortable dining chairs are in immaculate leather (‘such as you would find in any great car’) and there are even pillars that resemble
RESTAURANT
gearsticks, also in leather (Ferrari red, of course). “We are especially keen to attract the young executive crowd,” says Nasution. “But we don’t want anything too formal, so we deliberately have no dress code.” “For that reason, we have a serious wine list and a cigar bar area,” adds Budiarto. “And our food is fusion of Europe and Asia, especially Indonesia where we live. Our chef is Listura, who has just returned from Aman where he won awards for best Asian cuisine. His specialty is creating a dish from scratch, using the best fresh ingredients. And there will be a few surprises as well – like our unique dessert of banana lasagna.”
Ivan Nasution
COCKTAILS “Many people in Jakarta love their wine now,” says Budiarto. “But imaginative cocktails are all the rage, too. So, you will surely want to try a few of ours: perhaps a Goldeneye (apricot and orange liqueurs with a lychee), the Riddle (melon liqueur, Triple Sec, lemon juice with Chivas jelly cubes). And there is something they kept very mum about – a drink called The Journalist! These come from the bar which is hidden away at one end of the large space, close to the stage (made, incidentally, of crackled windscreen glass) and the lounge area. Flawless has three other dining areas and a cigar room. “And, despite the beautiful cars, we have tried deliberately to keep prices reasonable,” says Nasution. And car lovers definitely have something to look forward to. In coming weeks, the mysterious collector has promised names like Maserati, Lamborghini, Aston Martin and Maybach. www.flawless-autolounge.com
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GALLERY WORLD’S LARGEST HANGING FLOWER BASKET
FIVE NEW ACCOR IN INDONESIA
The English are known to love their gardens so this is a rather cheeky (and attractive) promotion for the Indigo Hotel in London.
Accor Group, the largest international hotel management company in Indonesia (37 hotels), has signed five new management contracts for their Mercure and Novotel brands.
They have billed it as the world’s largest hanging basket 6x3 metres) and weighs a quarter of a ton. It took a team of designers, engineers and gardeners three weeks to construct and includes over 100 different varieties of seasonal plants and flowers. It hangs some 7.5 metres from the ground off the side of the boutique hotel in Paddington, which makes changes to its décor in line with the changing seasons. www.ihg.com
“Indonesia is a very dynamic country with positively growing inbound, outbound and domestic travel sectors.” said Gerard Guillouet, Accor Vice President Operations. The new hotels are the Novotel Jakarta Gajah Mada (230 rooms), Novotel Manado (152 rooms and 24 serviced apartments), Novotel Tangerang (230 rooms) near Jakarta International Airport and Novotel Bangka (150 rooms) in Pangkal Pinang City in East Sumatra. The other is The Mercure Solo (160 rooms), Accor’s third hotel in the city. www.accor.com
MARRIOTT SKYCITY Marriott International has officially opened its 658-room Hong Kong SkyCity Marriott Hotel, at the city’s international airport. It is the company’s fifth hotel in Hong Kong but the first Marriott branded property. They are calling it a ‘business and leisure resort’ and you can walk into the airport terminal, AsiaWorld-Expo and it is close to the Sky Pier ferry terminal scheduled to open later this year. They will specifically target the MICE industry and tourists from the Pearl River Delta and they will also offer golf packages to the adjacent SkyCity Nine Eagles Course. www.marriott.com
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MIXOLOGY
THIRTY
something !
T
iga Puluh has become an icon bar and live music lounge since it was established at Le Meridien Hotel in 1999. Its name comes from the 1930s nautical memorabilia that first adorned it, complete with leather easy chairs. They have a live band six nights a week and are very much a major player in Jakarta’s vibrant night life. It is popular with the Indonesian professional crowd and a lot of visiting business people. (The same faces can often be seen there five nights a week...) It is the venue for many a theme party, one notable recent one being to celebrate the new James Bond movie. They invented a 007 cocktail and the band played all the theme songs from the super spy series. At the bar is mixologist Deden Sanjaya who is very much a show mixer, complete with fire and ice. Since New Year, he has created 15 new and original cocktails, so we decided to have him share a couple of secrets. His advice: make sure you mix the ingredients in exactly the amounts he gives, otherwise it will change the balance and taste of the drink.
ROB’S (named after Meridien’s new F&B manager Robert Brandenberg) 45ml Vodka Mandarin 10ml lime cordial 15ml lychee syrup 30ml apple juice 2 slices fresh lime 2 slices fresh orange Chop orange and lime into a cocktail shaker. Add all the other ingredients and shake well. Serve in a cocktail glass and garnish with a lime spiral.
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MIXOLOGY
SEAT IN THE SEA
LADY DI
60ml Vodka Citrus 15ml apple syrup 15ml Blue Curacao 15ml lime juice 15ml apple juice 40g fresh apple 5g kaffir lime 2tsp strawberry jam
45ml Vodka Mandarin 20ml Crème de Menthe 10ml lime cordial 10ml Grenadine syrup Pour all the ingredients into a cocktail shaker and shake well. Pour into a cocktail glass and garnish with a red cherry.
Cube the apple and place in a cocktail shaker. Add all the other ingredients and shake well. Pour into a tall glass; add a squeeze of lime juice, top with crushed ice and garnish with orange zest.
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BY THE BOOK
THE MENU
David Laris & De
an Brettschneid
er
T
The Menu By David Laris & Dean Brettschneider Pub: Marshall Cavendish Cuisine www.marshallcavendish.com/genref
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he Menu is the title of this book and it says it all. It is a sophisticated collection of 15, five-course menus for every occasion and is co-authored by chefs David Laris and Dean Brettschneider. Laris, a Brit, comes from Mezzo in London. Brettschneider is an award-winning patissier from New Zealand. Today, both are based in Shanghai a very much a part of the city’s exploding food scene. Their new book is not for the ‘pantry quick food cook’ but rather a more sophisticated attempt to inspire and challenge the non-professional chef but not defeat him or her. You will learn a lot! As well as the comprehensive layouts of their menus (complete with petits fours and drinks, including wine suggestions), they have included a very useful section on making bread, sauces, pasta and relishes. The menus invite you to celebrate, not only good food but the occasions where they are appreciated most, Christmas, Chinese New Year and office or friendly entertaining. Their ingredients are fresh and colourful; their flavours are honest and hearty. Just three examples:
BY THE BOOK
CAULIFLOWER SOUP WITH CAVIAR
CHOCOLATE & NUT PANFORTE (The chefs say you can experiment yourself with a variety of dried fruit such as papaya and shredded coconut). 135g hazelnuts 135g blanched almonds 50g candied mango strips, chopped 50g candied pineapple rings, chopped 50g dried apricots, chopped 65g finely chopped mixed peel 15g cocoa powder 75g strong bread flour 95g sugar 130g honey 65g dark chocolate, melted Line a 20cm loose-bottomed cake tin with non-stick baking paper. Set aside. Oven toast nuts; later take skins from hazelnuts. Coarsely chop. Mix nuts, fruit, mixed peel, cocoa powder, bread flour in a large bowl. Place sugar and honey in a heavy-based saucepan and cook gently to a syrup. Remove from heat and stir in melted chocolate until well-combined and immediately pour into fruit/nut mixture. Stir with wooden spoon, working fast as it will harden quickly. Place on baking tray and bake in preheated oven 180º for 20-25 minutes. Leave to cool in tin until firm. To serve, remove from tin and peel off baking paper. Cut into thin wedges and dust with icing sugar if you like.
(say the chefs: “without the caviar, this makes a lovely soup. With caviar, it becomes a showstopper.”) 25g butter 500g cauliflower 100g onion, peeled & sliced 10g garlic , peeled 600ml chicken stock Juice of ½ lemon Pinch nutmeg 250ml whipping cream Salt and white pepper to taste Chives Beluga caviar Heat butter over low heat and sweat cauliflower with the onion and garlic. Add chicken stock and boil until cauliflower is soft. Blend contents of pot and add lemon juice and nutmeg. Froth soup with hand-held blender. When ready to serve, reheat and blend in cream. Season with salt and pepper, garnish with finely chopped chives. Place caviar in a pre-chilled dish and serve beside the soup.
KITSCH PRAWN COCKTAIL 200g Romaine lettuce, sliced Red wine vinaigrette (made with 1 part red wine vinegar, 2 parts virgin olive oil) 800g tiger prawns, cooked and peeled 8 hard-boiled quail’s eggs 5g dill 5g chervil COCKTAIL SAUCE 300g mayonnaise 150g tomato sauce 5tsp brandy 25g horseradish Salt to taste Make the sauce by combining all the ingredients in a small mixing bowl. Refrigerate. Place lettuce in a salad bowl and dress with red wine vinaigrette. Divide among 4 cocktail glasses, then arrange prawns on top. Drizzle with cocktail sauce and garnish with quail’s eggs, dill and chervil. The chefs recommend serving this with lemon crispy chips.
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WHERE IN THE WORLD ?
of
Royal Kamuela Villas Nusa Dua
Where In The World ? In each edition of VIVA ASIA we feature a photograph from a hospitality establishment somewhere in the world. So take a close look at the photograph above; The question is “If this is the view as you pull up to your Le Meridien Hotel, which Indonesian city are you staying in ?” If you know the answer send an email with your answer to info@vivaasiamagazine.com We will draw two winners who will each receive a 700 ml bottle of Hennessy XO courtesy of Moet Hennessy Asia Pacific.
Moet Hennessy Asia Pacific Indonesia Representative Office Sentra Mulia Building suite 708 Jl. HR Rasuna Said Kav X-6. No. 8 Jakarta 12940 Phone: +62 21 5279228
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