FoodieS Issue 08 - Nov16

Vol. 01 • Issue 08

LIVING LARGEGrand Taste of Argentina

Seafood Spread at The Ritz-Carlton, Bali

Bistecca Flavor-packed Feast

Supersized Brunch of Fun

November 2016

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PUBLISHER’S NOTE

4 November 2016 •

THE PUBLISHER’s NOTE

LIVING LARGE

WHEN I WAS YOUNG, pizza night didn’t happen too often but when it did, we ordered the ‘mad scramble’ — a pizza with every available topping the store had. And we always ordered Family Size. Maybe I was still small then, but I remember the pizza arriving and it was huge! Too big that you couldn’t cut a slice, it would be too big and too difficult to eat, so they cut the pizza into easy-to-pick-up squares. Well, there is a saying that you either go big, or go home.

We are calling this issue, Living Large. Our collection of the larger than life, but extremely delicious food out there. We open with Taste of Argentina, Chef Pancho and his lovely wife Katrina are opening their Argentine restaurant soon and give us a sneak peek of the large scale barbecues the Argentines are fond of doing. We also have large Italian meals at Bistecca and Ristorante Da Valentino. Plus the huge seafood brunch at The Ritz-Carlton, Bali. Plus we almost

November 2016

unhinge our jaws trying to sink our teeth into a huge BO$$MAN burger.

Well if you are anything like the FoodieS team, who come with appetites to spare, you will definitely like this issue. Tell us what you think of these large meals. Head on to our social media sites and give us a shout out.

Forget about your diets and live large.

Happy eating!

JEd V. [email protected]

OUR GUESTS

6 November 2016 •

MANPALAGUPTA SITORUSManaging director

JEd V. dOBLEPublisher

JUKE BACHTIARCreative director

dENNIE RAMONHead Photographer

ANdRE ARdITYAManaging Editor

RIAN FARISASenior Editor, digital

YOSUA YANUARddigital Editor

HIMAWAN SUTANTOAKHMAd BAIHAKI (AKI)dIVYA PRIdHNANIPRIMO RIZKYTATU HUTAMIRITTER WILLY PUTRAContributors

BOEdY ASTUTIOffice Manager

MUKTI PELUPESSYdistribution Assistant

FOODIES is published monthly. FOODIES and its logo are registered trademarks. COPYRIGHT© 2016The Publisher reserves the right to accept or reject all editorial and advertising material. No part of this magazine may be reproduced or copied without the explicit written consent of the Publisher. Neither the Publisher, editors and their employees and agents can be held liable for any errors or omissions, nor any action taken based on the views expressed or information provided within this publication. All rights reserved.

HLPHOTOCover Photographer

For advertising inquiries:[email protected]

WWW.FOOdIES.Id

AKHMAd BAIHAKI (AKI)Photographer

Enthusiastic and dedicated, Aki has been a professional photographer for more than 10 years now. Originally from Mojokerto, East Java, in his spare time, he loves to travel, watch and play his favorite sports and listen to music.

dIVYA PRIdHNANI Writer

Divya Pridhnani is an Indo-Indian freelance writer focusing on food reviews, lifestyle features and social causes across the archipelago. She is a major foodie, with a passionate love for seafood and everything spicy! Also, she loves dogs. Her personal life quote is: “Our insanity often keeps us insane”. Visit her blog at dpridhnani91.wordpress.com

TATU HUTAMIWriter

Born as Tatu Hutami, she always hate it when somebody ask her if her name was inspired by the Russian duo t.A.T.u. She wants to clarify that it is not the history behind her name. Tatu enjoys writing, eating, watching films, traveling, and daydreaming.

RITTER WILLY PUTRAIllustrator

Ritter is currently working on his undergraduate thesis for his Bachelor of Design, major in Graphic Design degree from Multimedia Nusantara University. While at uni, he is an active student, getting himself involved with some organizations and communities in and out of campus. Nevertheless, he still always makes time to enjoy food, especially his mom’s home cooking.

YOSUA YANUARddigital Editor

He used his spare time in college to hunt traditional hidden culinary treasure of Yogyakarta. He had to stop doing it when he moved back to Jakarta and spent several years in creative business. When faith rebound and he had the opportunity to explore the food world with FoodieS, he grabbed it fast – only now, rather than just experiencing the food, he is excited to share it with everyone.

GUPTA SITORUS ANd PRIMO RIZKYWriters

This dynamic duo has always had a strong passion for food. They decided to enter the culinary industry in 2012 by launching their handcrafted gourmet ice cream brand, although none of them had prior culinary experience. Both have day jobs, Gupta works as country communications manager for the global leader in power and automation technologies, while Primo, heads Studio Geometry, an independent publishing house that focuses on creative culture.

ON THE MENU

10 November 2016 •

NEIGHBORHOOd EATS74 | Where Old and Modern Tastes Collide

WEEKENd COOK76 | Chef Beng’s Big Black Burger

HAPPY HOUR80 | Nautilus Bar: Watering Port

84 | The Katamama’s Maxibar

FOOdIE CONFIdENTIALS86 | Redefining “Family-Style” with Arun Kumar

90 | Nadine’s Meaningful Journey

92 | Nicola Scaramuzzino: Wine and

Adventures

THE CLASSICS94 | Rendezvous’ Delicious Chinese Food

SEARCHING FOR STREET FOOd96 | Gado-gado Ciragil

FINE dINING98 | Art of Serving

90

76

84

kg per capita41.3

CEREBRAL SNACK


ACCORDING TO data from the Food and Agriculture Organization of the United Nations (FAO), global meat consumption has increased from 36.4 kilogram (kg) per person in 1999 to 41.3 kg in 2015. The FAO is projecting that meat consumption will rise to 45.3 in 2030.

The modest and decelerating growth in world per capita consumption of meat has been taking place for a wide variety of reasons. For the high-income countries, the reasons include the near saturation of consumption (e.g. in the EU and Australia), policies of high domestic meat prices and/or preference for fish (Japan and Norway), and health and food safety reasons everywhere.

However, by far the most important reasons have been the low-level income rates as well as the cultural and religious factors affecting the growth of meat consumption in some major countries.

Following success at its two first outlets in Plaza Indonesia and Grand Indonesia, this artisanal bakery ran by Talita Setyadi opens a new outlet with homey atmosphere in Cikajang area, South Jakarta.

A Whole Lotta Loaf

OPEN


BEAU HQ Jalan Cikajang No.29, Petogogan, Jakarta T: +62 21 27517433Instagram: @beaujktFaceboo: beaujktwww.beaujkt.com

story by GUPTA SITORUS & PRIMO RIZKYphotographs by BEAU HQ

UNLIKE THE PREVIOUS outlets, the BEAU HQ is a standalone outlet that also serves as their central kitchen. Here, upon entry, you will be welcomed by the wonderful aroma of freshly baked breads. This outlet has a slightly different menu concept, in which Talita plays with her creativity to offer brunch menu that includes their home product breads.

Smørrebørd, which is traditional Nordic version of open-faced sandwich, is the most recommended menu at BEAU HQ. There are a lot of varieties of smørrebørd that you can choose, from smoked salmon, beef pastrami, to vegetarian-favorite roasted pumpkin. While the filling can be made according to your liking, Talita builds the base of these smørrebørd using traditional Danish rye bread called rugbørd, which is loaded with kernels and seeds just like how Danish people would make. Perhaps, BEAU is one of very few bakeries in Indonesia that produce their own rugbørd rye breads.

Our favourite menu here is Gravad Laks Smørrebørd, the traditional sandwich with smoked salmon filling. The unique aroma of smoked salmon really stands out, while the yoghurt sauce, dill, beet and radish lend freshness to the dish and balance the overall taste. You must also try the Beef Pastrami Smørrebørd that is served with poached egg and caramelized onion.

Besides savory dishes, BEAU Cikajang also has varieties of pastries and cakes that are known as their signatures. Dainty slices of cakes are put on display at the front of this bakery, while scrumptious breads are arranged on shelves along the main dining area. One of their latest items that you can enjoy here is Mont Violet, which is a creative twist of purple sweet potato cake. This pretty cake is beyond delectable, with brilliant combinations of milk chocolate ganache, purple sweet potato mousse, mascarpone chantilly and purple sweet potato cream that each fairly contributes to create pleasurable culinary experience.

For Talita, this most recent outlets is a manifestation of the real BEAU brand personality. Situated in Cikajang – which is basically a residential area – BEAU blends into the environment as a neighborhood cafe with homey laid back atmosphere: a perfect place to spend your leisure time, especially on the weekend. This cafe also has nice architectural and interior designs that make this place an ideal spot to create attention-grabbing Instagram feeds.

15 • November 2016

There are not many places that offer food in large portions for sharing with friends or family, but at Ojju, you can find specialty dishes in portions that are enough to satisfy not just one or two persons, but the whole gang!

story by GUPTA SITORUS & PRIMO RIZKYphotographs by GUPTA SITORUS & PRIMO RIZKY

Korean StyleEAT BIG,

OPEN


OJJU K-FOODKota Kasablanka, UG Floor, Food SocietyInstagram: @ojju.indowww.ojju.co.id

SOUTH KOREAN people have the tradition to serve food on a large plate or bowl and enjoy them together with family or friends. This unique custom is adopted by Ojju – the newest Korean restaurant brand in Jakarta, operated by GF Culinary, with the first outlet located at Kota Kasablanka Mall.

Korean style comfort food are dominant in the Ojju’s menu, such as Korean lunchbox or the famous Korean ramyeon (noodle soup). However, the most popular dishes at this hip restaurant are Budae Jjigae and Rolling Cheese – which we believe have often appeared on your social media news feed. Yup, these two dishes are the most sought after dishes at Ojju, and to be honest, they do look very Instagrammable.

Speaking about the origin, Budae Jjigae – which literally means Korean Army Stew – was the most common meal for South Korean soldiers during the civil war when food was scarce. You can imagine that this dish contains varieties of ingredients, from instant noodle, tteokpokki (Korean rice cake), sausages, Spam, to baked beans – all cooked together in a single pot with extra seasonings of gochujang and kimchi, plus vegetables.

Ojju has three varieties of Budae Jjigae to offer, which are beef, chicken, and seafood Jjigae. While all of these are equally delicious, we tend to choose the seafood Budae Jjigae because it is loaded with fresh seafoods, such as squids, prawns, mussels and crab, which make this a very flavorful dish.

When you order Budae Jjigae, the waiter will bring a large pot on top of a portable stove. The waiter will pour broth to the bowl and prepare the stew at your table. Ojju’s version of Budae Jjigae has a mild spicy flavor, because the hot gochujang is beautifully balanced by the rich and smooth broth.

Once you finish devouring Budae Jjigae, you must try


Rolling Cheese, which we must say is very interesting. There are two kinds of Rolling Cheese at Ojju, namely Beef Ribs and Chicken Wings, with three level of spiciness ranging from mild, spicy to fiery spicy.

This Rolling Cheese comes in a very tempting presentation, where you can see big chunks of beef ribs or chicken wings on the bed of shredded cheese, sprinkled with jalapeno slices and corn kernels, all arranged in a large hotplate. Be patient when you order this menu, because to properly enjoy Rolling Cheese you need to wait for the cheese to completely melt before you can wrap the melted cheese around the ribs

or wings. Don’t forget to order fried

rice along with your Rolling Cheese. Your fried rice will be cooked right on the same plate that was previously used to prepare the Rolling Cheese. Waiter will add cooked rice and eggs to the plate and mix them together with the remaining cheese and sauce from Rolling Cheese.

With large portioned dishes and fun culinary experience, Ojju is definitely on top of your list whenever you want to take your friends and family along. Just remember that you may need to arrive early, because waiting list at peak hours (at lunch or dinner time) could be long!

Specialty Coffee

International award winning Barista Shae Macnamara and Australian entrepreneur Adam McAsey have joined forces to create Expat. Roasters, a specialty coffee brew bar and wholesale business located in the heart of Bali.

photographs by EXPAT.ROASTERS AND AKI

Expat.Roasters’

OPEN


EXPAT.ROASTERSJalan Kayu Cendana Block C003, Seminyak, BaliT: +62 361 738 454Instagram: @expatroastersFacebook: expatroasters www.expatroasters.com

JUST RIGHT NEXT door to the island’s favorite cafe and McAsey’s other venture Sisterfields in Seminyak, Expat started as a passion project for two Aussie lads who were driven by a desire to produce an exceptional, unpretentious brew - from the ground up.

Co-founder and Australian Coffee and Good Spirits Champion 2016, Shae Macnamara believes that what set Expat apart from other coffee joints is their approachable ethos around all things coffee alongside their heavy focus on education and training.

“We specialize in high quality specialty coffee, yes, but the whole reason for doing this is to bring a new approach to the coffee industry in Indonesia. We want to collaborate within the industry and educate coffee lovers along the way,” said Macnamara.

Coffee is first and foremost on the menu which include espresso and their chosen form of alternative brew method, the V60, also known as a pourover. Amongst the raw, concrete interior you’ll find Expat treats designed to


match the brew being served including house-made banana bread with single-origin espresso butter, Wonderboys - think two brownie cookies hugging flavored buttercream - and everyone’s favorite, filled donuts. All made fresh, daily.

The Brew Bar was cleverly designed by Melbourne-based Travis Walton Architects, alongside 21-19, an award winning brand and communications agency, both are behind all of the 8 Degree Projects venues in Indonesia.

On the center of the cement bench sits a custom designed La Marzocco PB with built in auto brew ratio scales and independent boilers, one of the most technically advanced machines on the market.

As residents of ‘the island’, Expat.Roasters work closely and respectfully with local Indonesian farmers and producers to source the finest quality local product to compliment their nomadic collection of beans from around the globe. Additionally, Expat.Roasters wholesale their specialty coffee across the Indonesian cafe market.

“Our house blend, Nomad,

is a combination of three Indonesian coffees, an Aceh Gayo from Sumatra and two local Balinese beans from the Kintamani region. All three are processed differently to give balance in the cup. As for our singles, we are really excited with what’s out in the market and the speciality brokers we will work with.

“The perfect bean is a

delicate combination of both art and science - recognizing a superior product from the point it’s hand picked to the myriad of scientific processes that determine its final flavor. A delicate balance of hand, head, and heart,” Macnamara explained.

So, next time you’re passing through Seminyak, be sure to stop by for your coffee fix!

“The perfect bean is a delicate combination of both art and science - recognizing a superior product from the point it’s hand picked to the myriad of scientific processes that determine its final flavor. A delicate balance of hand, head, and heart.”

A new casual all-day restaurant serving modern and refined cuisine has popped up in the plush Senopati neighborhood and quickly become the talk of the town.

story by ANDRE ARDITYAphotographs by DENNIE RAMON AND ATTARINE

Tons of Flavors from The Spice Route at

ATTARINE

OPEN


ATTARINEJalan Gunawarman No. 11A, Jakarta T: +6221 2277 1256Instagram: @attarinejakartawww.attarine.com

RIGHT OFF THE BAT, Attarine mission statement reads that it wants to bring a world of spice to Jakarta with well-crafted, sophisticated dishes made with vibrant spices and seasonings from across the globe. I have no objection there.

The restaurant, it claims, is taking inspiration from the Spice Route and its lasting influence on the history of food, celebrating flavors that are comfortable and familiar, yet lively and exciting.

Piloting the menu is Chef Jacob Burrell, who draws on his experience and love of working with local suppliers and seasonal ingredients to create original and authentic cuisine. True to the approach, the Attarine menu showcases


the best meats, vegetables, herbs and fruits; many of them are carefully sourced from independent Indonesian producers.

When I met him recently, Jacob described the menu as form of culinary diary of his recent venture into the Asian, and especially Indonesian, realm.

Jacob arrived in March from California, where he was most recently the executive chef at the Big Sur Bakery and Restaurant for three years. He also served as sous chef at the three-Michelin-Star Manresa Restaurant and worked at The Post Ranch Inn.

“The Attarine menu is a collection of snapshots (picturing) a new chef in new

country working with new ingredients. My team are all Indonesian, so it’s a really collaborative effort.”

Jacob said that he and his team created the menu hand in hand. He would pull ideas from his 25 years of experience and team members would give him feedback, especially on how they would treat or process local ingredients.

Attarine is changing daily specials and menus depending on the best available and seasonal ingredients.

Among this variety, Attarine has a number of trademark dishes including: lamb shoulder chops cooked with saffron braised onions and garlic and topped with walnuts, olives and pomegranate; wood-fired fresh catch whole fish roasted in wood-fire oven, seasoned simply with sea salt, long pepper and bay leaves; cast iron skillet shrimp flavored with fragrant chilli, tamarind and coriander; and fried half chicken frizzled with spiced coconut nectar.

“The Spice Route

foundation has enabled us to incorporate our team’s influences, experiences and inspirations, plus the freshest produce and products into one refined and harmonious offering,” Jacob said. “Our menu allow us to draw on the team’s wonderful talents and explore fresh seasonal ingredients to continually create new offerings and truly represent ourselves one plate at a time.”

Architecturally, Attarine is a bright, open and inviting eatery, with clean and simple interior to highlight the restaurant’s vibrant and flavorful meals. Like Potato Head’s other establishments, Attarine has a unique design that is distinctive and approachable. You can tell immediately it’s a Potato Head place.

The interior features high ceilings, an open kitchen and a mix of table and casual counter seating, creating a friendly and cozy space in the community to gather. Make sure you pin point the location in your food map.

New Wing and Restaurant

Alaya Resort Ubud, a well-known name for serenity in the culturally charged village of Ubud, Bali, has announced the grand opening of its new wing and second restaurant, Manisan.

photographs by ALAYA RESORT UBUD

Alaya Resort Ubud’s

OPEN


ALAYA RESORT UBUDJalan Hanoman, Ubud, Bali T: +62 361 972 200Instagram: @alayahotelsFacebook: alayahotelsTwitter: @alayahotelswww.alayahotels.com

THE NEW WING features 40 additional guest rooms, 5 suites, a gym, boardroom and another swimming pool. There is also a 350 year-old wooden joglo that has been repurposed as a wedding pavilion or venue for intimate events.

Certainly, the wing is built to answer growing demand from regional and international travelers looking to bask in Alaya’s blend of luxury, tranquility and cultural artistry.

These new guest rooms and suites take cues from tropical luxury with thoughtfully designed interiors, bespoke furnishings and personal touches that reflect Alaya’s penchant for Indonesian elegance.

Also within the new wing is the resort’s highly awaited restaurant, Manisan. Under the guidance of celebrated Indonesian gourmand and food ambassador William Wongso, Manisan is a culinary theater that showcases koki masak. This is a form of local food preparation involving spontaneous cooking surprises honoring the diverse and authentic flavors of the Indonesian archipelago. Incidentally, William Wongso


set the stage for the restaurant prior to its opening by hosting two sold-out dinners at the resort.

“The creation of a balanced menu that will bring to the table an all-new dining experience requires the expertise of a connoisseur whose knowledge of Indonesian cuisine is second to none. We are most fortunate to have William Wongso on board to steer Manisan in the right direction,” said Jimmy Gunawan, CEO of AIM Hospitality, which manages Alaya Hotels.

“With an eclectic mix of mainstream food traditions from places such as Minangkabau and Bandung, not to mention specialities native to cities like Pontianak and Ambon, we will ensure that Manisan’s menu embraces the food culture within our nation.”

Manisan sits in the middle of a productive rice field adjacent to the resort with space to comfortably seat up to 128 diners. It is housed within a reclaimed joglo (a traditional Javanese wooden home) that was sourced from Central Java and reassembled in Ubud. The building melds

age-old architecture with modern features.

Prior to his sudden passing, Made Wijaya, an Australian born authority on Balinese culture, tropical gardens and island-inspired aesthetics, took the lead on the restaurant’s interior to complement its traditional façade. The overall look has been styled with classic table settings, hand-painted ceramic floor tiles and selected artworks to balance the splendor of the joglo’s elaborately carved

ceiling. Manisan is Made Wijaya’s final project and it has been finished to exacting standards in a fitting tribute to his creative spirit.

Located in “downtown” Ubud, the resort shares the same rice paddy views as the renowned Bebek Bengil “dirty duck” diner. It is also within walking distance of the popular Monkey Forest Sanctuary, a sacred nature reserve and temple complex. Let’s prepare for our next escape!

“With an eclectic mix of mainstream food traditions from places such as Minangkabau and Bandung, not to mention specialities native to cities like Pontianak and Ambon, we will ensure that Manisan’s menu embraces the food culture within our nation.”

ON THE PASS

Well known for their signature “Four Hands” dinner, The Legian Bali will once again play host to some of the world’s most revered chefs. On November 18, the celebrated Scottish-born Raymond Capaldi will join The Legian Bali’s Executive Chef Luke Macleod.


photographs by THE LEGIAN BALI

Culinary JourneyTHE LEGIAN BALI

KNOWN AS the father of Melbourne’s molecular gastronomy scene, Chef Capaldi heads some of the city’s best restaurants, including the famed Hare & Grace in Melbourne. Get ready to be taken on a spectacular journey of a mind-blowing flavors and visual enchantment with a five-course, wine pairing epicurean delight.

No stranger to the eclectic and often competitive dining scene of Melbourne, Chef Capaldi first moved from Scotland to London in 1986 where he began his career at the legendary Dorchester Hotel. He then went on to hold several executive roles at some of the finest restaurants in the world including the 5-star Gleneagles Hotel in Scotland, The Park Lane Hotel Hong Kong, the British Embassy in Moscow, Hotel Martines in Cannes and Sheraton Mirage in Port Douglas.

Having established the famed Melbourne-based Sofitel Cooking Academy in the late 90’s veteran Chef Capaldi


has since experimented with various cooking styles before being known as an industry purist for being a leader in a new kind of cuisine called ‘TRADERNE.’ He pushes the boundaries of traditional fine-dining methods through his futuristic creations that involve the unusual usage of science; giving birth to signature dishes such as the Eton mess of oysters, horseradish cream, passion fruit and beetroot meringue.

Previously attached to some of Melbourne’s best eateries like Richmond’s avant-garde Fenix, Fitzroy North’s Marmalade & Soul cafe, and the Chef Hat-awarded Hare and Grace eatery designed by Australian sustainable architect Joost Baker, Capaldi took a bold step in 2015 to end his career as a hands–on chef running his own high-end restaurant. He chose instead to return to the very beginning, focusing on a more approachable and casual concept of food. Some of Capaldi’s more recent ventures

include A25 Pizza, Wonder Pies & Fries, Fruiterra and Primo Manifesto.

This year, Capaldi will once again exhibit his prowess with remarkable finesse as he creates extraordinary gastronomic delights with The Legian Bali’s own Executive Chef, Luke MacLeod.

Finally living his dreams, Australian-born Luke Macleod has had an impressive track record and culinary resume of over 15 years across France and Asia. Previously honing his skills at several notable restaurants such as three Michelin-starred Lucas Carton in Paris, two Michelin-starred Restaurant Senderens in Paris (home of nouvelle cuisine), three Michelin-starred Le Pres d’Eugenie les Bains in SW France, and two Michelin-starred Sa.Qua.Na in Honfleur; Chef Luke now wows diners with his elaborate and artistic fares at The Legian Bali as its Executive Chef where he has been overseeing all culinary aspects of the property since 2014.

A strong believer in only using the freshest of ingredients sourced locally, Luke Macleod’s creations often feature the freshest selection of herbs and vegetables from specialty organic growers in and around central Bali, with select seafood items obtained from the fishermen of Jimbaran and the neighboring island of Lombok.

With such a long standing history of international achievements, the incredible collaboration of Capaldi’s forward thinking combinations and Macleod’s sophistication will lend a unique spin to The Legian Bali’s ‘Four Hands’ accolades of dinner, which beginning next year will become a quarterly affair.

THE LEGIAN BALIJalan Kayu Aya, Seminyak, BaliT: +62 361 730 622Instagram: @ThelegianbaliFacebook: Thelegianbaliwww.lhm-hotels.com/legian-bali

ON THE PASS

at Shangri-La Hotel, Jakarta

Shangri-La Hotel, Jakarta took part in the excitement of the acclaimed Shangri-La International Festival of Gastronomy by presenting the Two-star Michelin Chef Enrico Bartolini, who traveled from Devero Restaurant in Milan, Italy to showcase his unique menu at Rosso, the hotel’s Italian restaurant, from 25 to 29 October 2016.


photographs by DENNIE RAMON

Chef Enrico Bartolini

THE FESTIVAL celebrated an illustrious line-up of 12 chefs at 11 Shangri-La hotels. The 12 chefs –three of whom have restaurants listed in The World’s 50 Best Restaurants– headlined Shangri-La’s culinary event.

The festival was on its second running since its first inception in 2015 and was simultaneously launched at 11 of the group’s hotels in 10 cities: Beijing, Hong Kong, Jakarta, London, Manila, Paris, Taipei, Tokyo, Shanghai, and Singapore.

Returning to the gastronomy festival for the second year, Chef Enrico presented his flawlessly executed contemporary classic cuisine that is inspired by the past and present. His dishes are intensely flavored and aesthetically perfect for photography. Born in 1979 and brought up in Pescia, in the province of Pistoia, Enrico is lauded by food and wine critics as one of Italy’s most talented young chefs.

He received his first Michelin star when he was just 29 and his second at 33. Along with three Gambero Rosso forks and three L’Espresso Guide chef hats, the stars sealed his reputation as an internationally renowned chef.

“I want to pay respect to our historical tradition. I want to support the tradition, so it can continue and evolve. The way I see it, with modern technology and method, we can conserve the recipes and flavors but present them in different form and color. It’s a contemporary classic approach to food,” Chef


Enrico shared. Enrico honed his culinary

craft across Europe under world-class masters, such as Carlo Petrini, Mark Page and Massimiliano Alajmo, before taking up creative direction of Le Robinie Restaurant. Since 2010, he has been at the helm of the Devero Restaurant and Dodici 24 Quick Restaurant in Cavenago di Brianza, near Milan.

Ever enterprising and imaginative, Enrico has collaborated on a variety of culinary projects, including partnering with Krug Champagne on its ‘pop-up’ restaurant in Italy, developing a menu for first-class travellers on the airline Emirates, launching a line of beers with the Angelo Poretti Brewery and working with fashion brand Hermes to create dishes for its collection launch in Milan. In 2014, Enrico developed the menu for Hong Kong’s first regional Italian concept restaurant called Sepa.

SHANGRI-LA HOTEL, JAKARTAKota BNIJalan Jendral Sudirman Kav. 1Jakarta T: +62 21 29229999Instagram: @shangrilajktTwitter: @ShangriLaJKTwww.shangri-la.com/jakarta

ON THE PASS

Jeremy Chua of famed Singapore cocktail bar 28 Hong Kong Street recently took over the stick at Four Seasons Hotel Jakarta’s Nautilus bar to a packed crowd.


story by JED DOBLEphotographs by THE LEGIAN BALI

The Proof is in

THE TASTING

BORN AND BRED in Singapore, Jem is one of the city state’s most talented up and coming bartenders. After working as a bartender in several other establishments, he was scouted by Michael Callahan to join the opening bar team of 28 Hong Kong Street. Three years later, in December 2014, he took the helm of this World’s 50 Best Bars as head bartender.

He recently took a year off to travel through Asia, Europe and Australia before returning to join Proof & Company as Creative Associate, bringing with him inspirations from the sights, sounds and tastes that he gathered on his trip across

The Proof is in


several continents.Jem was in Jakarta to

conduct some trainings so the Four Seasons Jakarta took this opportunity to let him take over it’s swanky new bar, Nautilus. We got the chance to chat with Jem before the crowds arrived that night.

“I like lots of flavors. And that’s what highlighted my year of travel. I was able to taste many local flavors during my trips,” Jem shares. Jem continues and says that he loves discovering new things. He recounts walking into a spice shop in Italy and seeing many different kinds of olives. “I thought I knew how an olive

tasted like, until you are shown so many different kinds and realize that each one has its own flavor.”

When he started in hospitality, he worked in a kitchen first. He was 17 and couldn’t work in a bar yet. “That was when I realized that creating new things was what I really wanted to do.” And create he does. Now he is part of the Proof & Company team which creates and consults on bars all over the world.

One of the ingredients he likes working on are dates. “I had a lot of fun working with different kinds of dates and making syrups with them. I tried many different varieties, drying them, then rehydrating them. Some of the dates end up having very smoky flavors.”

During his bar takeover, Jem recreated three signature cocktails from the 28 Hong Kong Street menu. My favorite was the Modus Mule – a twist on a classic Moscow mule –

NAUTILUSFour Seasons Hotel JakartaCapitol PlaceJalan Jenderal Gatot Subroto Kav. 18, JakartaT: +62 21 2277 1888IG & Twitter: @fsjakartawww.fourseasons.com/jakarta

but this one had lemongrass infused vodka, ginger beer, lime and some bitters which they had in a squeeze dropper, which guests could add more of to change the taste of the drink. Jem also served up a rum based Planter’s Punch and a variation of a traditional gimlet.

All in all, it was a fun night of interesting cocktails. I do have to say that Nautilus is turning out to be my new favorite Jakarta bar. Excellently designed, cozy and manned by very creative and talented craftsmen behind the bar. Read more about Nautilus in our Happy Hour feature.

ON THE PASS

Spanish Flavors by Michelin Star Chef at

Michelin-starred Chef Francesc Rovira from the acclaimed La Fonda Xesc in Spain brought artisanal Spanish cuisine at Fairmont Jakarta’s VIEW Restaurant & Bar.


story by ANDRE ARDITYAphotographs by YOSUA YANUARD

FAIRMONT JAKARTA

CONSIDERED AS one of the great Spanish chefs, Francesc Rovira’s cuisine is rooted in the deep traditions of Spanish culinary, and elevated to the heights of mastery. Chef Rovira collaborated with Fairmont Jakarta’s Executive Chef Andrew Zarzosa to create a delightful 6-course menu paired exclusively with a selection of excellent Spanish wines including Segura Viudas, Orube, Valdubon and Mas de Subira presented by Freixenet.

Delectable dishes from Chef Francesc were Gambero Rosso, Basilic and Soya which was boosted by Segura Viudas Brut. D.O. Cava, followed by his take on the traditional gazpacho, Tomato and Crab Cold Soup, Cream Cheese, Ossetra Caviar, Corriander and Ginger which was refreshingly paired with Valduban Verdejo D.O. Rueda.

His main dish was Line Caught Barramundi, Zucchini, Grape and Fennel, which went very well with Valdubon Reserva. D.O. Ribera del Duero. The beautiful dessert was Sauce Red Berries with Segura Vuidas, Lychees and Lemon Verbena accompanied with Segura Viudas Rose D.O. Cava.

Francesc learned the art of cooking Catalan cuisine from his mother at a young age,


while working at his family-owned village inn “La Fonda”.

After finishing high school, he attended the Escola d’Hosteleria de Barcelona to further his skills and develop his own style of cooking. Eventually, Francesc took over the family business and converted the kitchen inn into a full-fledged restaurant.

The Michelin star restaurant “La Fonda Xesc” is set in a historic 1730 house within the idyllic village of Gombren in the region of Ripolies. The village population is only 160. “Now 158 because my wife and I are here,” Francesc said with a laugh.

Francesc enjoys cooking with fresh and local produce. “I use a number of Indonesian vegetables and fruits in the menu. While they are of course different from what I have back home, they are really excellent products,” he commented.

FAIRMONT JAKARTAJalan Asia Afrika No. 8 JakartaT: +62 21 29703333Instagram: @fairmonthotelsFacebook: fairmonthotels Twitter: @fairmonthotelswww.fairmont.com/jakarta

ON THE PASS

Through Culinary

The Belitung regency administration in Bangka-Belitung province invited FoodieS along with the team from BEKRAF (Creative Economy Agency) to visit the wonderful island in relation to the regency’s program to develop local culinary potentials as a mainstay of creative industry sub-sector.


story by GUPTA SITORUS & PRIMO RIZKYphotographs by GUPTA SITORUS & PRIMO RIZKY

Branding Belitung

FOR THAT PURPOSE, along with BEKRAF and other culinary enthusiasts like Tria Nuragustina (Managing Food Editor of Femina Magazine) and Dade Akbar (Social Media Expert), we arranged and presented a seminar titled “Bincang Boga Belitung” (Belitung Culinary Talk).

Taking place at Billiton Hotel and Club, the seminar was attended by more than 100 participants who are generally comprised of culinary practitioners such as owners of restaurants, diners, and local entrepreneurs who produce Belitung signature foods and snacks.

The seminar was opened with materials on region branding for Belitung, which is expected to provide an understanding that the brand of a tourism destination is very important in ‘selling’ and promotion campaigns.

We continued with the topic of gastrodiplomacy as part of the branding of a country or region. Interestingly, in this session, participants were challenged to propose one food item that will perfectly represent Belitung as a brand, and in the end we concluded that Gangan is very potential as Belitung culinary icon.


Participants were getting more enthusiastic when Tria Nuragustina shared story about how to build an interesting and inspiring story behind the success of a culinary business. According to her, with her experience as editor for a lifestyle magazine, a culinary business will be more visible to the media when it has a story to share.

To that end, she advised culinary business practitioners in Belitung to focus on their own unique story. The last topic was presented by Dade Akbar, who gained popularity through his Instagram account @warteggourmet. Through his account, Dade shares simple warteg (traditional diner) dishes in a fine dining presentation. Dade expected the seminar participants to be able to do the same, which is to present something usual in a very unusual way.

Enthusiasm of the participants was well maintained even after two and a half hour after the seminar was opened, and participants took turn to ask questions. This seminar is expected to help boosting the potential of Belitung culinary to gain national and even international recognition.

AdVERTORIAL

Grace started her career in the kitchen after studying hospitality management in Switzerland. After starting with pop-up dessert bar events in early 2016, she is now preparing to launch her own dessert product brand.

GRACE DHARMAWAN

As one of the pioneers of the Jakarta fine plated dessert scene, Grace Dharmawan, is always excited to explore and experiment with ingredients and techniques.

story by ANDRE ARDITYAphotographs by DENNIE RAMON

WITH CONSISTENCY and determination, Grace has been making waves in the local culinary scene through her Salz Zucker project, a pop-up conceptual plated dessert bar that has been making the rounds in Jakarta since early this year.

As stated in the project’s name, salt and sugar, Grace aspires to offer a balance between sweet and savory—something that may not be a familiar concept in dessert to the general public’s palate—by playing with unconventional dessert ingredients and ideas.

Following the pop up bar concept, Grace has become more confident in planting her feet deeper in the Jakarta food scene after deciding to make the busy capital as a new home following almost a decade of working in kitchens around the world.

“The Indonesian dessert scene is moving in a very

Sublime Creations


good way. There are a lot of passionate people doing and appreciating plated desserts,” she said.

With her husband, Ivan Wibowo, Grace is preparing to launch her own brand of dessert products, including an exclusive line of bespoke ice cream, next year.

“I create exclusive high-end ice-cream flavors. I already provide Roasted Rice ice cream for French fine-dining restaurant Emilie. Of course, I will also provide less exclusive, mid-range and basic flavors like vanilla, chocolate, black sesame and avocado.”

Grace is very excited to be offered an opportunity to work with Elle & Vire Professionnel® “Sublime Cream with Mascarpone”.

“On my first encounter, I immediately tested the ingredient in basic treatment. I tried to whip it and I also tried to heat it. Surprising, it

turned out very well. It’s easily whipped and hold itself very well,” Grace testified.

From that initial encounter, Grace was inspired to create Cream Cheese Parfait with Macerated Morello Cherries.

“The cherries were macerated in a red wine glaze, black pepper and thyme; there’s also pistachio crumble and milk chocolate ice cream. It’s a very Salz Zucker dish, playing with savory and sweet flavors.”

Grace explained that the dish was very fruity and colorful, highlighting the striking red hue of cherry above the cream cheese and the green pistachio. “Cherry works well with black pepper and thyme. All I need to do is adjust the sweetness level for a dessert dish,” she said.

Grace is excitedly looking forward to creating her ice creams with “Sublime Cream with Mascarpone”.

The Indonesian dessert scene is moving in a very good way. There are a lot of passionate people doing and

appreciating plated desserts.“ ”

AdVERTORIAL

After graduating top of class from Le Cordon Bleu in Sydney, Howard set up a little shop offering freshly baked high quality French pastries in Medan, North Sumatra. To date, he has developed creative campaigns and six distinctive brands under his H&CO group.

HOWARD CHANDRA


Howard Chandra aspires to be at the forefront of Indonesia’s food & beverages and lifestyle industries, paving the way through his H&CO Group which now oversees the management and operations for Howey Patissier, Gourmand & H&CO Event.

BORN AND RAISED in Indonesia to a family of restaurateurs in Medan, North Sumatra, Howard’s passion for the culinary arts was ignited at a tender age.

“In our family, we have the tradition of having an annual reunion dinner before the Chinese New Year. My mom would cook a festive table and I would always volunteer to set all the cutlery and plates in fine dining style. While waiting for the food to get ready, I would snatch some Chinese New Year cookies and sample the cakes. It is still the most anticipated time of the year,” Howard reminisced.

Upon high school graduation, quipped with his rich imagination, big aspirations and two large suitcases, he left the country to hone his craft at the prestigious Le Cordon Bleu in Sydney,

The nutty flavor of pistachio pairs really well with the creamy mascarpone and

I like the light texture of sponge inside the tart for the light mouthfeel.

finishing top of class in 2011.Howard then traveled

throughout Australia, Asia and Europe absorbing valuable insights in architecture and food—two things he wanted to cultivate in his hometown. Inspired, he returned home, rolled up his sleeves, put on his apron and got to work.

The year 2012 saw the humble beginnings of a little corner shop on Jalan Babura Lama named HOWEY Patissier, offering freshly baked high quality French pastry. In just three years, the patisserie has become a household name in the industry. This has also launched Howard into the limelight as a recognized and celebrated pastry connoisseur.

He listed classic pastries like mille feuille or a buttery croissant among his all time favorite pastries. “I fall for classic flavors like chocolate,

nuts or vanilla with a twist. I love not having too many flavors in one piece.”

Working with Elle & Vire Professionnel® “Sublime Cream with Mascarpone”, Howard created Pyrmont, a pistachio tart with vanilla sponge and pistachio white chocolate cremeux, finished with whipped maple mascarpone cream. “I fell in love with pistachio when I tasted pistachio baklava during a trip to Turkey. The nutty flavor of pistachio pairs really well with the creamy mascarpone and I like the light texture of sponge inside the tart for the light mouthfeel,” he explained.

Howard said that he used “Sublime Cream with Mascarpone” in the pistachio cremeux for a richer taste, and whipping it for light texture and flavor of mascarpone.

“”

AdVERTORIAL

Ivan is one half of the duo behind private fine-dining catering G48 (Good For Eats), gourmet fast food joint with an Asian flair, Umabo and breakfast dish-themed gourmet restaurant, Benedict.

IVAN WIBOWO


Ivan Wibowo, who with Fernando Sindu co-founded the exquisite private fine-dining G48 (Good For Eats), Umabo and Benedict, is all about exploring and experimenting with flavors and ingredients

IVAN HAS HAD both feet between two worlds, the world of science and the realm of culinary. He studied food science and technology at Iowa State University in the U.S. and had a stint working as food lab researcher.

But his passion to create food, nurtured by his time helping his mother and grandmother in the kitchen growing up, was hard to contain. He then went to study at the Culinary Institute of America in New York, where he later met Fernando.

After graduating, Ivan looked for professional experience, working as a station chef in gourmet restaurants in New York and Sydney, and also having the opportunity to stage for Copenhagen’s famous Noma, the two-Michelin-star restaurant known for combining Nordic cuisine with

Sublime is very versatile. I have a lot of productive time working with the

ingredient. With Sublime, it’s not hard to come with wonderful desserts.

molecular gastronomy. G48 started when upon

his return to Jakarta, he was asked to set up a private fine-dining event. He sought help from Fernando and from that moment they have been co-creators.

Ivan said that he was always excited on working for G48. “I have more opportunity working with plated desserts. I have more freedom to explore and experiment.”

He is more than hyped to work with Elle & Vire Professionnel® “Sublime Cream with Mascarpone”. “This mixture is liquid, easy to work and ready-to-whip, remarkably reliable, offering rich and creamy texture for indulgent chantilly creams, as well as for creating perfectly precise decoration.”

Sublime Cream with Mascarpone has high tolerance

to freezing and defrosting; it is also able to exceptionally keep its shape for 48 hours at 4 °C. The mixture opens up endless possibilities: chantilly creams, reinterpreted pastry creams, panna cotta mousse, intense ganache, piping decoration; the list goes on and on.

With the excellent ingredient, Ivan created Playful Tiramisu, which has the look of a jar of tiramisu accidentally dropped to the ground. “It’s my take on the classic dish. It’s tiramisu in a jar, beautifully plated with coffee, mascarpone, lady finger, and dehydrated sponge cake. I used coffee and cacao for the soil,” he explained.

“Sublime is very versatile. I have a lot of productive time working with the ingredient. With Sublime, it’s not hard to come with wonderful desserts.”

“”

Conrad’s and Erwan’sCOLLABORATIVE KINSHIP

MY OTHER HALF

story by ANDRE ARDITYAphotographs by AKI

Alila Ubud Executive Chef Erwan Adri Wijaya and F&B Manager Conrad O’Riordan have worked together for less than a year, but they—and the team they captain—have bonded.

CHEF ERWAN met with Conrad for the first time in 2015, immediately he was impressed by his soon-to-be colleague.

“He is young and it’s good for us. He has a lot of ideas for us to work on, improving the hotel,” Erwan said.

For Conrad, the first meeting was also the first time he tried Erwan’s dishes, which became the first bite of many.

“We met in Plantation restaurant where he had cooked a fantastic Royal Rijsttafel. It was my first experience of authentic Balinese cuisine. After that I was hooked,” Conrad confessed.

The duo have been working together since, sharing ideas as they create exquisite menus and excellent marketing strategies. “We share our different perspectives, combining various ingredients from Europe and Asia to create dishes and events,” said Erwan.

The relationship is a meeting of two rich backgrounds and cultures. Erwan, who is from Banyuwangi, East Java, learned Indonesian cooking from his mom and absorbed Western cooking skills working with chefs from all over the world in Bali.

Conrad was brought up in Cheltenham in Cotswolds, England, but he had also spent


time living in Hong Kong and Thailand. His first job was, in his own words, a glorified pot washer; when he moved to the floor, he knew this career path was going to be a challenge, but he happily accepted.

Alila Ubud’s kitchen and front of house teams have a sibling-like relationship where they would argue, blame one another and then continue with service the next day like nothing ever happened.

“It’s a very healthy relationship between us. I’m a firm believer that great ideas are created from your experiences, from the people you meet, from the places you travel and from things you see, taste and smell. We collaborate to bring our ideas together to create a progressive and exciting dinning experience,” Conrad elaborate.

Erwan said that they were both hard workers, creative and always looking for different ideas to give best experience for their guests with unique service. What Erwan loves about working with Conrad was that they were able to have great teamwork, always ready to cover for each other in handling the whole F&B operations.

For Conrad, Erwan’s calmness is to be admired, but also teased. “I would love to see him smash a plate in anger now and again,” Conrad said with a big grin.

ALILA UBUDDesa Melinggih KelodPayangan, Gianyar, Bali T: +62 361 975963Instagram: @alilaubudFacebook: AlilaUbudTwitter: @AlilaUbudwww.alilahotels.com/ubud

KITCHEN ENVY


FEast LikE thE RoyaLs The joy of feast emphasizes on the simple things: the joy of gathering the people we love and sharing stories and memories over delicious meal. The dinnerware in gold, red and wood go very well in your royal feast table. So, please take a seat and eat like kings!

story by LALA AMALIA

TWG DESIGN GOLD TEAPOTThe TWG Tea Design Collection teapots represent the convenience of modern functional features and the pleasure of serving tea in the classic beauty of an exclusive TWG Tea design. A high-quality polished warmer with an inner felt lining envelopes the porcelain teapot and keeps the tea warm for up to an hour.

IKEA BLANDA MATTSimple, practical bowls without any unnecessary elements with a classic design. Made of bamboo, which is an easy-care natural material. The serving bowls in the BLANDA series are available in several different materials and sizes – mix and match according to taste and need.

ZARA RED CuT GLASS TIERED SERVING DISHThis beautiful dessert serving dish is made from glass for special occasions.


SELETTI GOLD KEyTLERySet of 24 cutlery 18/0 stainless steel electroplated with titanium for 6 placings. This cutlery set is your key to unknown culinary universes as well as a great conversation starter.

KATE SPADE THE JEMMA STREET fIVE-PIECE PLACE SETTING This place setting features a stand out pop of red burnished with gold dots. the design is sophisticated yet festive, and perfect for a spring soiree.

PHILIPS PORTABLE ELECTRIC INfRARED INDOOR GRILLDuring the festive season, arrange a private barbeque on your home with your own personal chef with a great music and mouthwatering barbeque. For tasty, juicy and evenly browned results with minimal effort, we can try Philips Portable Electric infrared Indoor Grill. Smoke free and easy to use.

SuNBEAM® 4-QuART ICE CREAM WOODEN BuCKETHoused in an antique-looking solid-pinewood bucket, but with a motorized electric crank (so you don’t have to work so hard), the unit makes up to 4 quarts of delicious homemade ice cream at a time. Simply add rock salt and ice to the bucket and ice-cream mix and other ingredients to the inner container, and it takes care of the rest.

LIVING LARGEConsumption of an elaborate meal involving large number of people often accompanied by entertainment is a feature of our societies, dating back as far as history can reach. The oldest possible evidence for feasting is at the Natufian site of Hilazon Tachtit Cave, Israel, where evidence suggests a feast was conducted about 12,000 years ago. Feasting is often seen as a medium for social interaction, serving to create commonality within a community through the sharing of food. You can say that food sustain human, but big food sustain humanity.

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Grand Taste of

aRGENtiNastory by DIVYA PRIDHNANIphotographs by DENNIE RAMON

Bringing forth a gastronomic culture that re-interprets the meaning of eating large are Chef Pancho Suarez and his wife, Katrina Huntley with the taste of Northern Argentina in our hometown.


PART OF discovering the heart of a culture is through their food; with that being said, Chef Pancho Suarez and Kate presented us with the opportunity to do exactly just that with an authentic Northern Argentine feast.

“Argentinians love to fill their plate. We would rather people complain because there is too much food than because there is too little, so our portions are always big!” vows the couple who started Taste Of Argentina, specialising in Asado or family-style Argentine BBQ catering and delivery service for other traditional dishes.

Boy, are we ready for a feast! First, we had a regionally admired snack made of baked shortcrust pastry called Empanadas. Although each region has their own type of fillings, the most popular one is from Chef Pancho’s hometown - Salta, which is usually stuffed with meat and vegetables or a combination of cheese and onion. This sizeable dish can be found in almost every Argentine gathering and it is also often had on its own as a wholesome meal.

Next, the regular star feature of an Asado barbeque feast is a combination of premium meat in all shapes, forms and sizes including Argentine chorizo sausages (chorizo criollo), beef ribs (also known as asado), flank steak (vacio) and whole lamb (cordero), which is cooked distinctly in a customized Argentine BBQ pit, whereby the coals are prepared in advanced to slow-cook the meat without intense heat and smoke, keeping the flavors intact and the meat oh-so moist and tender. Needless to say, our stomachs instantly growled at the sight and whiff of assorted barbequed meat laid out for us.

Accompanying the meals were traditional sauces like Provençal made with olive oil, garlic and parsley, Salsa Jawa with tomatoes and chillies, and typical Northern Argentine Chimichurri, which can be used either as a dipping, marinating or basting sauce. Keeping us refreshed was a light and cool concoction called Clerico made of finely chopped fresh fruit in white wine,

Northern Argentine’s cooking concept is still heavily influenced by countrymen (Gauchos) and indigenous tribes (Matacos) of the region, who were devoted to simple, rustic and family-style outdoors chargrill. “Food from the North doesn’t use much condiments. They are made

“Argentinians love to fill their plate. We would rather people complain because there is too much food than because there is too little, so our portions are always big!”

TASTE OF ARGENTINAT: +62 812 8587 2935Instagram: @toargentinajktFacebook: tasteofargentinajktTwitter: @TOArgentinaJktwww.tasteofargentinajkt.com


with very basic ingredients and use cooking methods from centuries ago,” says Chef Pancho, who was born to Spanish parents who moved to Argentina.

Soon, hungry Jakartans will also be able to experience a range of novelty Argentine cuisine and a glimpse of the culture in the couple’s upcoming restaurant, La Posta - Taste Of Argentina.

“Traditionally, La Posta refers to a place like a half-way house where the Gauchos would stopover after a long journey to eat plenty great food, drink, rest and mingle with friends. We want La Posta to be the same for ‘modern-day Gauchos’ of Jakarta,” says Kat.

She says to expect big servings and leaving the restaurant absolutely stuffed, just like how the Argentinian’s love it. Even their restaurant’s hashtag says it all: #NoneOfThatBigPlateSmallPortionBusiness

“Our prior catering business has allowed us to understand the local palates and remain authentic. As long as we have a spicy sauce, our Indonesian clients are more than happy, and many of them are really keen to experiment different things,” says Chef Pancho.

“But one of our challenges was finding ingredients we were used to, for example big-sized chickens! We used to have chickens that weigh around 4 kilos each in Argentina! Also, traditionally, our food is served chunky and in an all-you-can-eat style, so we had to learn to serve it in a more refined manner.”

Chef Pancho recalls his grandmother being one of the biggest influences to spark his passion for big Argentine cooking. “When I was little my grandmother used to always prepare extra-large meals, especially for stew. If there were seven of us, she would always make seven and a half portions so we could have an extra-large serving.”

Also, as a young lad, Chef Pancho worked with his father in their successful restaurant in Salta that was famous for being the first American style diner serving traditional North Argentinian food, accommodating about 400 seatings and had a large function room.

He continued his passion by training alongside celebrity Chef Gato Dumas, catering for Pope John Paul II during his visit to Salta and worked in a restaurant in Valencia, where he met his English wife, Kat. Soon after, the jolly couple opened two restaurants in Valencia before recently deciding to move to Jakarta, where Kat’s father resides.

For Chef Pancho, living large does not only involve food, but also enjoying every aspect of life including Argentine folk music, being a hopeless romantic, laughter and drinking Argentine liquor (Fernet y Coca), things you might soon witness in La Posta.

Thanks to the couple, our palates experienced a new culinary world, while our tummies rejoiced from eating large!


SuPERSIZED Brunch of Fun

story by JED DOBLEphotographs by SALT GRILL JAKARTA

Australian restauranteur Luke Mangan brings Australia’s biggest brunch party to Jakarta and Singapore.


LUKE MANGAN and Friend of Australia recently brought Australia’s favorite brunch party across the Pacific, hosting two successive days of big brunches in Jakarta and Singapore. Mangan’s Brunch of Fun are warehouse events organized in Sydney that drew massive crowds of up to 1,000 people. Held at the 46th floor Salt Grill in Jakarta and the 56th floor Salt Grill in Singapore, the events highlighted amazing Australian produce, up and coming Australian talent, and some of Australia’s most iconic locations.

The Jakarta event had frenetic fans heading up to Salt Grill’s 46th floor perch. Mangan’s team served up a seated three course brunch, showcasing Australia’s finest artisan suppliers, Australian wines and a decadent array of Australian-inspired desserts. The stars of the event were the desserts. Brunch Of Fun drew together some of Australia’s top baking and dessert talent. Leading the brunch dessert path is the creator of the world’s most Instagram-ed cake, Christopher The from Blackstar Pastry, Australian Nitrogen gelato connoisseurs N2 Gelato, the creator of Australia’s most gourmet doughnuts, Doughboy Doughnuts and Sydney home baker, Baked by Andres whose imaginative dessert designs have taken social media by storm.

“The Australian food and restaurant scene has never been in a more exciting position – and brunch is one of the stars of our culinary show,” says Mangan. “Our #BrunchOfFun parties, truly showcase the finest Australian produce, people and places, however it is our desert collaborators that are the real legends in these events. They are a creative bunch and all rising stars in the food scene in their own right. Through events like these I’m hoping we not only showcase the best of Australia but also inspire, raise

the bar and open doors for up-and-coming talent for our hospitality industry.”

BLACK STAR PASTRY (@blackstarpastry)Black Star Pastry is about real food, handmade with love and integrity. Their brainchild, the Watermelon Cake, is Australia’s most Instagram-ed cake.

N2 GELATO (@n2australia)The shamelessly indulgent Sydney and Melbourne based gelato theorists who use liquid nitrogen right in front of your eyes to freeze gelato. To them, there are no skinny or fat free desserts.

dOUGHBOY dOUGHNUTS (@doughboysdoughnuts) Australia’s most gourmet doughnuts, Doughboy started very small back in 2013, with the first batches made in owner Walter’s parents’ laundry. Their focus is to stay small and manageable, quality over quantity. Doughnuts, all fillings, icings and toppings are all made from their small space, and sell Monday to Saturday, and they also supply to some of the top cafes around Melbourne.

ANdRES (@bakedbyandres) Sydney baker Andres Fatso is well on her way to becoming a household name, with her amazing range of sweet treats taking social media by storm and wowing buyers. The owner of Baked by Andres bakery has been promoting her cakes through Facebook and Instagram, with her imaginative designs creating quite a buzz. Most recently her pictures and videos of cakes that look exactly like soft drink bottles have left viewers gobsmacked.

FRIENd OF AUSTRALIAFriends of Australia is Tourism Australia’s global ambassador network that recognizes bright and influential opinion leaders who share a passion for Australia.


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Flavor-packed feast at

Riding on the more casual dining wave, but still maintaining quality, Bistecca, the new Italian-American steakhouse and martini bar push forward perfect execution and deep Italian roots.

story by TATU HUTAMIphotographs by YOSUA YANUARD

BistECCa

WITH AN APPROACH that focus on quality, the Union Group and Executive Chef Luca Pezzera, set the stage for epicurean sophistication and authentic essence at Bistecca.

Nowadays, more and more restaurant and chefs changing their direction into more casual dining—a phenomenon highlighted by growing number of chefs returning their Michelin stars back for the freedom to create and innovate.

Luca, too, feels that casual dining gaining momentum now, especially in Asia. He would know with his 30 years of experience in the culinary world including stints at Scusa in Jakarta, Bonta and District 10 in Singapore and recently at Caffè Milano, all of which has won him a loyal following.

“From my experience, Asia is about living large. Here, we like to share and hold a big feast. They like to eat in big portion. Europe is a bit different, meals are very individual. Living large in Asia is the best as fine dining is “finishing,” said Luca who list

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“From my experience, Asia is about living large. Here, we like to share and hold a big feast. They like to eat in big portion.”

Soto Betawi and Gado-gado as one of his favorit food.

He went on to add that going big doesn’t mean lowering the standard. Keeping the standard high for elevated experience remains essential.

“Big restaurants all over the world are now doing atelier, trattoria, or bistro style. By doing so, you don’t need to compromise your food. You still have great food and quality but in a more approachable environment like we have in Bistecca.”

Bistecca is a mix of Italian-American food which proud itself in its large and approachable style; immediately calling up images of mac n’ cheese, steak, cupcake, and caesar salad.

The design concept for Bistecca pays tribute to the clean and simple lines of Italian postwar architecture. The dining room is adorned with quintessential Italian elements such as classic arched ceilings, predominant use of wood and bookshelves lining the wall.

One way eating large is reflected here is in its Bistecca


alla Fiorentina: a dish of Tuscan native breed of cattle, Chianina, dry-aged in a special chiller for 60 days before flame-frilled over charcoal that requires only a dash of salt. The result is a succulent meat with extra flavor. The dish comes with a bowl of hand-cut fries and creamy Parmesan spinach.

The rest of the menu starts with a range of classic Italian-American appetizers such as Jumbo Crab Cake or Classic Caesar Salad with 24-month-old Parmigiano Reggiano. It is

BISTECCA18 Parc Place Tower CJalan Jenderal Sudirman Kav 52-53T: +62 21 5151660www.bisteccajkt.com

of course not Italian without pasta - try their Homemade Angel Hair with Live Boston Lobster and Chili Oil or Pappardelle with Duck Ragout - as well as their Veal Parmigiana and Mixed Seafood Grill.

For the dessert, Bistecca’s signature dish is Baked Alaska. It is a great throwback to the glorious era of table-side flambees, and is a sure way to impress dinner guests. Just make sure the many rooms in your belly are ready before a visit here.

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BO$$?Who’s the

story by JED DOBLEphotographs by AKI

BO$$?Who’s the

Craving for a burger? Seminyak’s BO$$MAN show’s you who’s the boss.

BALI HAS ALWAYS been a haven for those seeking enlightenment. And after Elizabeth Gilbert’s Eat, Pray, Love, the island exploded with those seeking their own EPL moment. Food has also been an integral part of the island’s development. If we go by trends, vegan restaurants and smoothie bowls are the current hit. But if you are anything like me, I am not about to hitch a ride on that bandwagon. Come on, admit it, you too are just dying for a burger!

In the heart of Seminyak, BO$$ MAN is the place to be. They have carefully crafted six signature burgers with the best ingredients, featuring 60-day dry-aged chuck steaks shaped in-house daily, premium quality pork cooked low and slow over 18 hours until juicy and tender, as well as 100 percent homemade sauces. These guys know their burgers. No pretending here.

Brought to us by the same cool guys who run Sisterfields, the home of Australian brunch and café culture on the island, Bo$$ Man, is the complete opposite. It’s gigantic burgers, are a stark contrast to the cleaner and healthier menu next-door. With names like Al Capone, Notorious P.I.G and the Original Gangster, you know that they know what they are doing. The Al Capone is a 160-gram beef patty on a toasted bun, topped with bone marrow emulsion,


house-smoked BBQ sauce, creole chutney, bacon, grilled onions and smoked cheddar. A mouthful to type, but even a bigger mouthful to eat. My personal favorite, the Notorious P.I.G., is an 18-hour pork belly with Asian slaw, candied chilli and a sesame emulsion. Yum.

For our Living Large issue,

executive chef Jethro Vincent went all out and made for us a mega Al Capone burger, with five patties, drenched in their smoky BBQ sauce. Heaven for a meat lover like me. This one is off the menu, but maybe if you ask nicely, they will make you one. I guess if you can finish this one, they’ll know who is boss!

BO$$ MANJalan Kayu Cendana No. 8b Seminyak, BaliT: +62 361 738 454Instagram: @bossmanbaliwww.bossmanbali.com


ITALIAN LuNCHMy Big Fat

story by JED DOBLEphotographs by DENNIE RAMON

Very few restaurants impress with their simplicity and authenticity, Ristorante Da Valentino is one of them.

IN 2002, my mom and I went on a trip to Italy. Mom’s main reason was to attend a canonization, my motivation was the food. I had turned 30 a few months before and wanted to celebrate my personal milestone with a trip. As fate would have it, the trip to Italy was destined. It was my first trip to Europe and it opened my eyes to a lot of things. It was the first time for me to eat zucchini flowers, to eat freshly made tortellini, to eat pasta which was made just minutes ago, to taste parmigiano reggiano from the source. We walked into trattorias and


osterias with no menus, we pointed and ate. It was an eye opening and life changing experience.

As I walked into Ristorante da Valentino that morning, I had not expected to meet Chef Valentino Valtulina sitting alone in the middle of the dining room. He was quietly reading a message on his phone. I introduce myself and he smiled. Immediately, I knew I was going to like him. We start to talk and we talk about, what else? Food. I recounted my story about my first trip to Italy and his eyes light up. “I think in the short time that we were chatting, I already know what

type of food you like. I will cook for you!” Chef Valentino exclaimed. Now Chef Marco, Valentino’s cousin, who mans the kitchen here in Jakarta was already preparing a few dishes for me. Valentino rushes into the kitchen and asks Marco to move over, the maestro wanted to cook some dishes himself! Oh such a privilege.

The original Ristorante Da Valentino was opened by Chef Valentino and his wife Patricia in Singapore in 2005 in a residential area along Rifle Range Road. It was a 45-seater family-managed Italian restaurant that was furbished very much like an Italian home with a relaxing and cozy ambience as well as serving Italian cuisine with his mother and sister, Perla, working in the kitchen and his brother-in-law, Alberto, managing the dining area. The Restaurant relocated to its current location, The

Grandstand, in July 2012. It is now a 134-seater restaurant with 3 private rooms, 2 semi-private rooms, 5 cozy ‘mini caves’ that can seat up to 4 people and an al fresco area.

Jakarta’s Ristorante Da Valentino opened in January 2015 to rave reviews and packed crowds. The Jakarta restaurant maintains its Italian ambience and continues the legacy began by Chef Valentino to take pride in serving classic Italian food with chef’s touch and creativity. The restaurant also serves seasonal dishes just like restaurants in Italy. The restaurant has four private rooms and can sit up to 100 people.

As I watched Chef Valentino I couldn’t help but admire the passion he had for his cooking. Later on he told me that he was young man of 22 when was asked if he wanted to move to Singapore to open

an Italian restaurant. He said, ‘why not.’ “I had a teacher who always told me that we must take every opportunity to travel and to see the world. You learn a lot from traveling, the culture, mentality and food of a different people. And so I accepted,” Chef Valentino shares. He said to himself, he could stay for the two-year contract and always go back to Italy. “But when I arrived, I felt very comfortable in Singapore. It is a very orderly country, very good system, very organized,” he reminisces his first years in the city-state. He continued to work for the company for eight years, then got the opportunity to work for himself. “I decided to open my own restaurant, and that was when I decided to ask my family to come over.” They opened in 2005 and Chef Valentino says that it was a struggle to climb up to where they are now, but it was a challenge he was ready to accept and has enjoyed doing. “We make simple, homemade food. This is really what I like, I don’t really like the nice, decorated plates, its not my style. An oso buco is an oso buco, a risotto, is a risotto. And that is what I focus on. And fortunately, the clients like the food,” Chef Valentino states firmly of his food. Chef Valentino says that in Singapore, Italian food was mainly projected as fancy hotel food. He maintains that he will stick to his rustic style of cooking, which many of guests say can only be eaten back in Italy.

I waited patiently for Chef Valentino to finish cooking. First up was his signature Squid Ink Fettuccine with Crabmeat in Creamy Tomato Sauce. It was extremely flavorful, the creamy tomato sauce coated the pasta well, with the ever-present crab taste. Next was not on the menu but Chef Valentino made for me, because he knew I liked very simple pastas, a Penne All’Amatriciana. I am not usually fond of penne, but the pancetta and strong tomato flavor permeated the pasta



so well that I almost ate half the bowl. He also sent out a porcini risotto, lamb chops in rosemary, and a succulent pork chop. But Chef Valentino reserved the best for last. He brought out a wooden box, the way he clutched it, one may have thought it was a box of jewels. Once he opened it I gave a gasp, inside were six big white Alba truffles. And to prove his love of the simple, out came a plate of lightly dressed fettuccine with a sunny side up egg on top. Then Chef Valentino comes and shaves an obscene amount of truffle on top, and presents me the plate. The heady aroma of the truffle is mesmerizing, and the simplicity of the dish is just overwhelming. I am in heaven.

As I write this, my mouth waters at the thought of all those dishes which Chef Valentino had me taste. I can’t wait to go back. Until when is truffle season again?

RISTORANTE DA VALENTINOMD PLACE - 11th FloorJalan Setiabudi Selatan No.7 Jakarta T: +62 21 2905 7888Twitter & IG: @valentino_jkt www.valentino-id.com

Seafood Spread by

Chef stefano attardistory by DIVYA PRIDHNANIphotographs by AKI

Executive Chef Stefano Attardi of The Ritz-Carlton, Bali exuberates an aura of warmth, brilliance and simplicity through his presence, which he exquisitely transfers to his cooking, professional career and lifestyle.



“FOOD DOES NOT need to be complicated,” said the recently appointed Executive Chef of Ritz-Carlton, Bali. “The root of a great dish is simple; fresh ingredients that are cooked properly and presented beautifully.”

According to Chef Stefano, the most important and simplest aspect of good cooking was obtaining the freshest of all ingredients, from olive oil to onions, bread, meat and fish, you name it.

“It is incredibly satisfying to use fresh produce to cook! When you get good products, 50 percent of your job is pretty much done,” he added.

Chef Stefano’s sensational cookery can be seen in the dazzling array of dishes served in one of the resort’s captivating restaurants, The Beach Grill.

Take for example, the Sunday Feast - Brunch by The Beach menu, which offers a selection of appetizers from juicy Thai beef salad, parma ham grissini, pork gyoza and a unique fusion salad, which combines the king of citruses, pomelo with poached crabs and a popular local hot sauce called sambal matah.

The main course includes tender striploin, pork ribs and an unprecedented seafood platter with various sizeable catch of the day including local lobsters that are simply seasoned and grilled to perfection. For epicureans alike, what could be more gratifying than enjoying a plate of fresh, sweet and succulent seafood by the beach, while overlooking the indigo horizon of the Indian Ocean.

“When I worked in the

Caribbean, we used to get seafood that were extremely fresh that we couldn’t cook it right away because it will turn rock hard, so we will have to wait it out. However, the seafood that is available all year round here in Bali is among the best in the world,” said the chef who brings nearly 15 years of culinary experience from world-class hotels and restaurant from around the globe including Italy, Switzerland, Florida, Barcelona, Dubai and the Cayman Islands.

Originally from Naples, Italy, Chef Stefano deemed his cooking flair as more light compared to most Indonesian dishes that are generally heavier on spices and herbs. However, he adapted quickly and believed in staying true to the country’s cuisine by providing the best for the local palates.

“I don’t really like buffet and leaving the food out in the open for too long. So, we really wanted to come up with a concept where the customers can come in, relax and order as much as they want from a big menu!” - Talk about eating large with some exceptional service!

Chef Stefano found his true métier at a tender age of 13 in a restaurant that was owned by his father’s good friend, just a little away from home. “They used to call me to the kitchen to say hello, so I was intrigued to see so many people running around trying to make something wonderful,” said the passionate chef.

He then spent most of his annual summer vacation there and insisted to be involved

behind the scenes. “While my brother would jump into the pool in the same complex as the restaurant, and my friends would go to the beach in another part of town, I would run in to the kitchen to cut onions!”

He continued to pursue his passion by graduating from culinary school in Italy and spending his younger years interning in Switzerland as a kitchen hand before acquiring various distinctions under his belt, from all over the world. “As a kitchen hand, I learned to differentiate, handle and appreciate all types of produce even the simplest ones like mushrooms,” said Stefano, who for the first time ever has earned the title of an Executive Chef, in the Island of Gods.

Chef Stefano believed highly in setting a family-like working environment, “In this industry, you want to create love and warmth between the team,” said the award-winning chef. “Especially the people here in Indonesia, they have genuine hearts. All that they need are a little guidance.”

The humble chef simply wanted to be known for a shared passion and love of food with those around him, including his customers, friends and co-workers. “It makes me really happy when people call or email me about what I previously served or said that had touched them. I want to leave behind the memory of Chef Stefano being a great person.”

With the exceptional mark he has left on our palates, we will surely remember him for more!

THE RITZ-CARLTON, BALI Jalan Raya Nusa Dua Selaton Lot III, Nusa Dua, BaliT: +62 361 849898Instagram: @ritzcarltonFacebook: ritzcarltonbaliwww.ritzcarlton.com/bali


“It is incredibly satisfying to use fresh produce to cook! When you get good products, 50 percent of your job is pretty much done.”

Time for


a BiG ChaNGE



I WILL HAVE TO go out on a limb here, and say that Alila Villas Uluwatu is one of my most favorite resorts in the world. It’s stunning views, impeccable service, great food and the iconic sunset cabana all make for an amazing stay. Thus it was with a certain level of excitement that I came for a

sneak peek of their new dining venue. Christened Quila, which combines qui, which stands for ‘he who transforms’, with Alila, and aptly reflects the transformative dining experience presented within its exclusive setting.

Diners are taken on a multi-sensory gastronomic

journey by executive chef Marc Lorés Panadés. Set in the resort’s former wine room, guests should expect a culinary thrill as the meal not only tickles your palate but also coaxes reactions from your other senses. For one of the courses, we were asked to be blindfolded, thus

encouraging us to explore the upcoming dish with heightened smell and hearing. Each plate is perfectly sized to deliver a powerful flavor punch, a witty bite, or a provocative shot of surprise. Not your typical mundane degustation menu.

Reflecting Chef Marc’s philosophy of “getting to the root of every single product, by getting as local, organic and sustainable as possible”, the menu of mainly Mediterranean-inspired creations combines fresh seasonal and local produce

This month, Alila Villas Uluwatu unveils QUILA, their new dining venue helmed by executive chef Marc Lorés Panadés.


with modern cooking techniques, styled in uniquely different and playful ways. The imaginative use of sound, texture and aroma add other dimensions of sensory stimulation, along with carefully chosen wine pairings that elevate the sense of refinement.

Marc started noticing food at an early age, his earliest food memories are of amazing pasta dishes from both his grandmothers. Penne with tomato and cheese, chicken and gratin cheese and even a crab soup from his mom

during Christmas time. As a kid, he also remembers Sunday gatherings with all of his cousin at their grandparents’ house, eating artisan fondant chocolate from their village with brioche.

Marc’s culinary career began at hospitality school in his home city of Lleida in Spain. After spending three years in university, he was fed up, and had no motivation to continue. Then hospitality school was a chance that came up. “At that point, I wasn’t really into food, but due to my curiosity, I wanted to

know how the magic started, so I began learning by myself and became more and more willing to learn this art,” Marc reveals.

This was the start of a journey that has taken him to many parts of Europe, to Hong Kong, and back home again, and honed his skills in Spanish tapas and Mediterranean cuisine, as well as exposing him to the exotic flavors of Asia.

In 2011 Marc became head chef at Cal Xirriclo in Lleida, a modern fine dining Mediterranean restaurant,

where local and organic produce were highlighted using modern cooking techniques. It was here that Marc received the first of many prestigious awards, winning first prize in the Creative Cuisine’s Madrid Fusion in 2012 for Best Dish and Best Pairing, and then again, in 2016 for Best Dessert with his now signature mushroom-shaped meringue.

Marc also spent time in Hong Kong to work for the Aqua group as executive chef of a French bistro and a Spanish tapas bar. He


subsequently returned to the helm at Cal Xirriclo, during which he also shared his passion for food by teaching fusion food classes, appearing on local TV cooking shows, and writing a food blog for the local newspaper.

During his time in Hong Kong, Marc made a visit to Bali, so the opportunity to become part of the Alila Villas Uluwatu team proved irresistible.

Marc is eager to launch Quila and looks forward to sharing this exciting dining

experience to his guests. I ask about his creative process when making dishes. “It really depends. I draw inspiration from books, restaurants, the internet and past experiences. There’s really no one process. Daily work makes the ideas come up, and of course it’s really important to eat outside, share with others, read a lot, get updated. Try, try and try. You can never know when one nice idea can come up. Sometimes, on my way back home riding the bike, I stop to

write some ideas down.” Being in Bali allows Marc to

cook with many Asian flavors that he really loves, including kaffir lime leaves, lemongrass, galangal and mangosteen. “I do also love cooking with vegetables: cauliflower, broccoli and also seaweed and mushrooms. In Catalonia we love mushrooms, all kind of edibles mushrooms,” Marc shares.

For Quila, Marc draws on his love for the fresh, radiant flavors of the Mediterranean

and the spicy-sweet-sour-bitter punch of flavors unique to Asian cuisine. Fresh local and organic produce remain the stars of each dish, celebrated in all their authenticity, infused with creativity to deliver delicious moments of surprise.

With the dishes I have tried, I am sure Quila will be the island’s new dining destination. Embrace your sense of adventure, surrender to the unexpected, savor the surprise.


QUILA Alila Villas Uluwatu Jalan Belimbing Sari, Banjar Tembiyak Desa, Pecatu, BaliT: +62 361 848 2166Instagram: @alilavillasuluwatuwww.alilahotels.com/uluwatu

Reflecting Chef Marc’s philosophy of “getting to the root of every single product, by getting as local, organic and sustainable as possible”, the menu of mainly Mediterranean-inspired creations combines fresh seasonal and local produce with modern cooking techniques, styled in uniquely different and playful ways.


HERE IS A LIST of several enormous must-try dishes found in the Big Durian that will redefine the meaning of food comma. So before indulging in one of these dishes, wear your loosest pants, delete your calorie counter app, invite some friends along and prepare your tummy for a big blow out.

T-REx BURGER AT dINO STEAK ANd PASTA Roaring its way to a potentially record-breaking massive burger dish is the ultimate T-Rex Burger from Dino Steak and Pasta. The joint launched off with a 2.75 kilograms (kg) beef patty burger challenge, and then developed to the recent output of Double T-Rex Burger made of 2 beef patties weighing in a total of 3.75 kg. But wait, there’s more coming! Fast-forward a few months down to experience a bigger, chart-buster T-Rex burger with 3 beef patties, weighing a total of 4.75 kg! Moreover, a juicy burger is always incomplete without fries on the side.

CAuTION: WIDELOAD

story by DIVYA PRIDHNANI

Flustering eyes, racing heart, blushing cheeks and gasping mouth are some of the euphoric feelings encountered while living largely. Similarly, these are the feelings met before devouring a plate of your favourite scrumptious dish - what makes it even better is if it seems everlasting! In conclusion, to live large, you must eat large!


DINO STEAK AND PASTA Jalan Margonda Raya No. 438, DepokInstagram: @dinosteakpastaFacebook: @dinosteakpastaPrice Range: Rp.160,000 to Rp. 275,000 per burger

GOdZILLA CRAB AT CUT THE CABSeafood lovers behold the king of crustaceans known as Godzilla Crab, which generally weighs above 1 kg per piece, significantly above the usual live crabs served in Jakarta! Cooked in several preferred sauces, this finger-licking good dish is served on a large paper mat and must be had with your hands! Ask the waiter of Cut The Crab for the catch of the day and you might find yourself de-shelling a juicy Indonesian Mud Crab that could weigh about 2.6 kg or more!

CUT THE CRABAvailable in Senayan, Pantai Indah Kapuk and Kelapa Gading Facebook: @CutthecrabTwitter: @CutTheCrabID www.cutthecrab.comPrice Range: Rp.1,200,000 to Rp.1,300,000 per crab


HUNGRY JOHN LONG BREAd AT EAT HAPPENSAre you hungry, John? Whatever your name maybe, this dish is sure to satisfy your hunger pangs for hours. Hungry John from Eat Happens comprises a whopping 43 centimeter (cm) long wheat bread filled with an equally long barbequed beef kebab, patty or sausage, adorned in flavoursome beef paste, completed with some ooey-gooey cheese, eggs and veggies. Considering the unbelievable length of this dish, it is recommended to call for some back up and dig in together!

EAT HAPPENSJalan Tebet Utara Dalam No. 2A, JakartaInstagram: @eathappensTwitter: @EatHappenswww.eathappens.comPrice Range: Rp. 47,000 to Rp.79,000 per dish

NEIGHBORHOOd EATS



story by YOSUA YANUARDillustration by RITTER WILLY PUTRA

Panglima Polim is one of several foodie hubs in South Jakarta. Here in Pangpol, you can find wide range of recommended food choices. From the small food place, which has one of the best sayur lodeh in town, to the unique health bar that not only looks pretty but also offer great taste!

1. AYAM GORENG BERKAH RAHMAT

Why: Serving people since 1962, Ayam Goreng Berkah Rahmat is Jakartans favorite place to enjoy traditionally marinated fried chicken. This place only serve ‘ayam kampung’, which means the chicken is raised traditionally free range. What to order: Of course you should order a whole chicken, with some sop ceker.Address: Jalan Panglima Polim III, No. 2, T: +62 21 68107335

2. SINOU KAFFEE HAUSEN & EATERYWhy: It’s a great place to relax from the busy environment in Jakarta. You can recharge your energy by having coffee and some snack while enjoying their cool interior.What to order: Try the Sinou Tea, which has tea, coffee, and milk in it. Also you might want to try the Beaf Meat Ball Baked Rice.Address: Jalan Panglima Polim V No. 26, T: +62 21 7258568

3. SATE APJAYWhy: They are committed to serve meat only without any fat or skin, not like the usual sate seller. Some sate seller put fat on the skewer to make it more tempting, but in Apjay, they use

peanut oil and some lime.What to order: You can order the ordinary chicken meat sate, or be a alittle bit adventurous by trying the Sate Uritan. It is really good! Address: Apjay Food Market, Jalan Panglima Polim IX No. 22, T: +62 877 7770 4080

4. 1953 RESTAURANT INdONESIEN

Why: A nice dining place to enjoy traditional Indonesian food. Not only the foods are delicious, but it has generous portions.What to order: The oxtail soup, nasi kapau, and also try the sate maranggi with ketan.Address: Jalan Panglima Polim IX No.93, T: + 62 21 7241953

5. BAKMI NGELAWANWhy: Healthy noodle that served with some vegetable oil and no MSG added.What to order: Bakmi sambal roa, paired with their super good meatball.Address: Jalan Panglima Polim IX (next to Alfamart), T: +62 812 1252 4477

6. RUMPUNWhy: Cozy place where you can enjoy some exotic Indonesien food. What to order: Gohu Tuna and Ice Limun Serut.

Address: Jalan Panglima Polim V No. 38A, T: +62 823 1102966

7. WOOdPECKERWhy: Are you a sweet-tooth? You should go and try the waffle in Woodpecker. You can enjoy it with some good music in the air and a cup of good coffee.What to order: Waffle oreo and a cup of cappucino.Address: Jalan Panglima Polim V No. 23, T: +62 21 29305356

8. WARUNG SEKAR TAJIWhy: They serve the true homemade Eastern Javanese food. As long as you can handle eating in small food store, this place is a must. Or, if you really curious, you can order for delivery.What to order: One of the best seller menu is Sayur Lodeh. Try a sip then you know why.Address: Jalan Panglima Polim 5 No. 6, T: +62 21 7396668

9. CHUNG GI WAWhy: Korean fever is still keep going here in Indonesia, and if you curious of how delicious BBQ korean style is and you are nearby from Panglima Polim area, then you have to go here. What to order: Samgyopsal, yukhwe, and usol. Confused with the name of the dishes?

The waiter will gladly explain them to you.Address: Jalan Wijaya II No.118, T: +62 21 7261924

10. KACAMATAWhy: You are working hard until midnight and now feel hungry? Then you might want to go to this 24 hours food places which offers a sweet and savory of pork hainam rice.What to order: Nasi Campur.Address: Grand Wijaya Center, Blok C No. 4, Jalan Wijaya 2, Dharmawangsa, T: +62 21 7235228

11. BAO JIWhy: This place offering you a juicy roasted pork belly, wrapped in steamed Bao (Chinese style buns). What to order: Roast pork belly and Panko Belly.Address: Pelaspas Dharmawangsa, Jalan Dharmawangsa Raya No. 4, T: +62 882 12771056

12. SNCTRY HEALTH BARWhy: This place is committed to serve healthy food using organic produce from the local farmers. What to order: The super refreshing Coconut Bowl.Address: Pelaspas Dharmawangsa, Jalan Dharmawangsa Raya No. 4

OLDWhere andNEW Tastes Collide

THE WEEKENd COOK



Chef Beng’s

BiG BLaCk BURGER

CHEF BENG is crazy about tasty dishes and sharing them with friends and family, both in the kitchen and on the dining table.

Beng started his journey in creative culinary by becoming on of the finalists of MasterChef Indonesia Season 2 in 2012. As a trained and experienced accountant, he made a cannonball

Looking to have a great time with friends and family in the kitchen? Chef Beng Budiarso shows how to make a burger to call all hands on deck.

story by ANDRE ARDITYAphotographs by YOSUA YANUARD

Burger was one of his first cooking experiment. On this occasion, Beng showed us how to make an extra large burger enough for the whole family.

“Burger is easy and fun to make. Everyone can lend their hands in making a burger. Children will definitely have fun getting their hands dirty making the bun and patty. Big burger means bigger fun to cook and to eat,” he said with a smile.

What makes this extra large burger different is Beng used food grade charcoal powder in the bun.

Activated charcoal is known for several benefit, including to help promote a healthy digestive tract by removing toxins that cause allergic reactions, oxidative damage and poor immune system function, and to help the body flush out the toxins and chemicals that cause damage to organs.

“Moreover, a black bun looks really cool,” Beng said. Let’s get all hands on deck for this one!

BROUGHT TO YOU BY

jump participating in the competition.

Beng has now built a career in the culinary world by being food stylist and giving cooking workshops, always exploring and creating recipes along the way.

As a kid, Beng was intrigued into the kitchen by tasty meals. “Like every mother, my mom cooks for the family. But as a

little kid, I was curious about various dishes – food that my mom did not cook for the family,” he reminisced.

So little Beng began looking up recipes and tried to re-create food on his own. Although he was then swayed into a career outside the kitchen, he is happy that now he is able to pursue his passion.

BIG BLACK BURGER Serves: 10

INGREdIENTS: Burger Bun500 g All-purpose flour2 tbp Sugar2 tbp Powdered milk½ tsp Salt2 tsp Instant yeast1 pc Egg200 ml Milk1 tsp Charcoal powderTo taste Egg, Milk (for glazing the bun), Sesame seeds

Burger Patty 10 tbp Butter2 pc Onion1500 g Ground beef10 pcs Sliced bread225 ml Whipped cream (can be replaced with milk)7 pcs Egg, whisked4 tsp Salt4 tsp Pepper10 tbp Sugar

Toppings To taste Sliced tomatos, cucumber, onion and bell peppers; cheese, lettuce, mayonnaise, french fries.

THE WEEKENd COOK


STEPSBurger Bun• In large bowl, mix flour and

sugar using mixer with dough hook. Gradually add yeast, milk, charcoal powder, eggs, butter and salt.

• Make the dough into a ball, put in a big bowl, cover with damp cloth. Set aside for an hour.

• Before baking, sprinkle dough with sesame seeds glaze with milk and egg mix. Bake for 20 minutes in 180°C.

• Take out from oven. Glaze the surface with butter, leave to cool.

Burger Patty • Heat up butter. Sautee

chopped onion. Set aside• Soak sliced bread in milk and

whisked egg. Add ground beef and sauteed onion. Mix Well. Add salt, pepper and sugar.

• Take 2 to 4 table spoon of the mix to form patties. Cover each with aluminum foil.

• Steam patties for 15-25 minutes. These are ready to grill or store in freezer for later use.

• Heat up butter in grill. Grill patties for 3-5 minutes.

To Serve • Slice bun into three layers.

Assemble with patties and toppings. Serve with french fries.

OXONE-INDONESIAT: +62 21 98207006, +62 21 97841936, +62 218138000189Instagram: @OxoneOnlineFacebook: OxoneOnlineTwitter: @oxone_indonesiaPath: OxoneOnlinewww.oxone-online.comwww.oxoneworld.com


HAPPY HOUR

story by YOSUA YANUARDphotographs by DENNIE RAMON

Nautilus Bar at the Four Seasons Hotel Jakarta isn’t only elegantly designed, it also pushes the boundaries when it comes to their beverage program. The result is a the perfect setting to drink in style.

Nautilus Bar:

Watering Port


IT WAS HIGH NOON when I walked into the lobby of the Four Seasons Hotel Jakarta. The infamous unpredictable Jakarta traffic combined with the day’s equally unpredictable weather was a perfect combination to demotivate you from doing anything.

Straight from the hotel front door, I turned right and headed to the Nautilus Bar. As I entered the bar, I arrived at another dimension the masculine and classic interiors quickly soothed my senses.

Nautilus is designed with a historical theme, reminiscent of the old world charm of the famed Sunda Kelapa harbor in Jakarta. You can see bold maritime details in every nook and cranny, offering a blast from the past. Stunning mural art that shows a great vintage ship, accompanied thematically by the wavy pattern on the carpeting and stars on a clear night in the ceiling: you are instantly transported to the middle of the sea, gently floating.

The fine service from the experienced bartender, who also keeps the conversation flowing and is always ready to serve tempting drinks, are what a tired ‘sailor’ definitely looks for.

The signature cocktails at Nautilus are created specifically using the best spices traded in the past like nutmeg, galangal, clove and lemongrass, and those ingredients are combined with selected spirits from around the world. I imagined how it would be during the old Sunda Kelapa, being used as trading port where you could find different local products as well as ingredients from around the world.

My chit-chat with bartender Dio Trafes was accompanied by the bar’s three exotic signature cocktails. The first cocktail is called Citratus Leaf. It is the favorite cocktail of the other bartenders too at Nautilus. “Because it is simple, yet mesmerizing,” said Dio. Made from lemongrass syrup, lemongrass gin, fresh lime juice and coriander leaf, this cocktails is a combo of fresh and fragrant ingredients.

HAPPY HOUR


The second cocktail was Thousand Island Daiquiri. Yes, it is a twist of the classic Daiquiri cocktail. Based on how daiquiris taste, this Thousand Island Daiquiri was made using clove and honey syrup to create the perfect balance of sweet and sour. Also, the aroma of the clove went beautifully with the rum.

NAUTILUS BARFour Seasons Hotel JakartaCapitol Place, Jalan Jenderal Gatot Subroto Kav. 18, JakartaT: +62 21 2277 1888Instagram: @fsjakartaTwitter: @fsjakartawww.fourseasons.com/jakarta


The last one was The Phinisi. Carrying the name of the famous Indonesian traditional ship, I think this drink represents the mixture of two ingredients from opposite sides of the world. Made from scotch whiskey combined with clove dome, it has strong and complex flavors with a smooth and lingering finish.

Time flies by when you’re enjoying cocktails.. Alas, my midday mischief has to come to an end. I walked out of the bar to return to reality. But Nautilus Bar has refreshed this sailor; this would be a port I wouldn’t mind spending a long layover at.

HAPPY HOUR


For those who favor a good tipple, the Katamama hotel in Seminyak welcomes you with your very own full-stocked in-room bar.

The Katamama’s

Maxibar


I LOVE a good cocktail, I have never kept that a secret. A perfectly balanced drink will always put a smile on my face. That’s why when I found out about this ‘big’ feature of the Katamama, I looked for the perfect opportunity to stay to check it out myself. Launched earlier this year, Katamama is the excellently designed and branded hotel by PTT Family, the group behind the now iconic Potato Head Beach Club, which is situated just next door.

All 58 suites at Katamama are completed with their own in-room bar. Katamama in-room bar is a personal bar station, complete with an ice well, limited edition custom-made cocktail equipment by local artisans, “Classic Cocktails at Home” recipe book written by PTT Family Director of Mixology Dre Masso, and a full sized selection of fine infused spirits, natural syrups and aromatic bitters.

As I walked into the room, I excitedly headed directly for the Maxibar! Like the proverbial kid in the candy store, I checked every bottle and piece of equipment. My eyes quickly darted to the different colored liquids in nice and elegant bottles: Island Spiced Rum, Lemongrass Gin, Vanilla Tequila, Citrus Vodka, Roasted Pineapple Arak and Sencha Whiskey – I was in heaven! There were bottles of their 30-day Barrel Aged Negroni too, one of my favorites. I couldn’t wait to try everything out.

For the budding bartenders out there (like yours truly), this is the perfect venue to try out your mixing skills, with little or no embarrassment if the drink turns out bad. Follow one of Dre Masso’s recipes which is just an arm’s length away. The beautifully-made bar equipment were a joy to use too. But of course, one should

not waste these creatively-crafted spirits. For those not as adventurous, a quick call and they can send one of Akademi bar’s well-trained bartenders to your room and he can whip up the tipple of your choice.

Heading to Bali, now you know where to stay next. See you at Katamama. Cheers!

KATAMAMAJalan Petitenget No.51, Kerobokan Kelod, Kuta Utara, Badung, BaliT: +62 361 3029999Instagram: @katamama_hotelwww.katamama.com

Redefining “Family-style” with

ARuN KuMAR

FOOdIE CONFIdENTIALS

story by DIVYA PRIDHNANIphotographs by DENNIE RAMON

While we wonder what is the art behind good eating, General Manager of The Westin Jakarta, Arun Kumar, believes that the art lies within making it a family affair, simply because food is best experienced together.

ON THAT FINE afternoon, we are ushered towards a cosy corner of a dazzling lounge located on the 52nd floor of the tallest hotel in Indonesia. Overlooking the panoramic cityscape through the floor-to-ceiling windows, it is no wonder that the entire staff of The Westin Jakarta could identify this corner as ‘Mr. Arun’s favorite spot’.

Meanwhile, General Manager Arun Kumar takes a short break from running what he refers to as a ‘mini-city’ and welcomes our distraction to talk about what we collectively love best, food!

“Food is something passed down through generations, sometimes it does not require any written recipes,” shares Arun Kumar who recalls a lot of his earliest food memories involving his grandmother in his hometown, Banglore, India. “Out of the many dishes my grandmother used to cook, my mom would attempt to make fifty-percent of it. And now, my wife perhaps attempt about twenty five-percent,” he says lightly chuckling.

Back in the day, Arun recollects eating a lot of idli - a traditional Indian breakfast made of fermented lentils and rice, served with other condiments - almost every Sunday mornings with his family.

“However, food habits and interests change, especially when you leave home,” says Arun, who spent majority of his career on the move around the globe. “These days food is about exploring new things and occasionally grabbing the most convenient options.”

Arun admits that being in the hospitality industry was an unplanned career path especially since it wasn’t a preferred choice in India. “It caused a lot of confusion with my family, mainly because I started off as a waiter but somehow I managed to do something different from the predictable path,” he says passionately.

Another unforeseen calling was settling in Indonesia - twice within a decade. “Jakarta has the comfort and everything else that my family and I need.”

Fortunately for Arun, getting accustomed to the flavors of Indonesia is not a difficult task since he was raised in a country that is also known as the land of spices. “There are many similarities between the food from both countries; both cuisines are spicy, varied and packed with flavors.”

One of his favorite local dishes is Rendang, which he considers the closest to an Indian curry. He particularly loves Westin Jakarta’s very own dried beef Rendang from Seasonal Tastes.

Eating outside tends to be a family decision, which is mainly dependent on his fourteen-year-old daughter’s fingertips responsible for discovering the latest must-try restaurants on the net, while his six-year-old son occasionally gets the chance to indulge on his current fixation for Carl’s Junior. However, Arun gets his turn once a month, which includes his go-to food like Xia Long Bao from Din Tai Fung or some

juicy handmade burger patties.“Our food choices are so

varied. Both the kids have international food habits so they can pretty much live off of almost anything, which takes out a little stress from us as parents sometimes,” says the family man. However, some Sundays are reserved for home cooked meals, with Arun himself as the chef.

From spending his years exploring the culinary world in Indonesia together with his family, some of his favourite spots include Mamma Rosy, Kahyangan Teppanyaki Restaurant and Blue Grass, especially for date night. Notice the varied choices reflecting their international palate?

“Food is really fascinating! In any country I go to, even if it doesn’t seem appealing to me I must try and taste it,” discloses the globetrotter.

He also believes that the

“despite the many fusion restaurants, people will go back to eating what they are familiar with as a kid so in the future, the restaurants that are here to stay are the ones that serve authentic food.”


ever-changing F&B industry in Indonesia will thrive on continuing to serve authentic food in the future. “Despite the many fusion restaurants, people will go back to eating what they are familiar with as a kid so in the future, the restaurants that are here to stay are the ones that serve authentic food.”

Comically, the question he found the hardest to answer is what he loves to do during his free time, “When I get some free time, keyword being ‘when’, then I sleep.”

However, something Arun will always spare some time for is indulging in his guilty pleasures, “That’s the problem with eating too early, I end up raiding the fridge for chocolates or cheese in the middle of the night,” he admits regretfully. “I pretty much have all types of cheese and chocolates stocked up and constantly refilled!”


“Food is really fascinating! In any country I go to, even if it doesn’t seem appealing to me I must try and taste it.”

Nadine’s MEANINGfuL JOuRNEy


Nadine Alexandra conquers her many ambitions with grace; from being an actress to a TV host and a Puteri Indonesia, she now shares with us her proudest one yet - her journey to Veganism filled with persistence, compassion and understanding.

story by DIVYA PRIDHNANIphotographs by GUSWIB

WHEN WE approached the cafe counter to order our beverages, I noticed my old friend, Nadine inquiring about the availability of soymilk for her coffee before deciding to have tea instead. For a moment, I assumed it was just a matter of preference until I learned more about her inspiring journey and ideals as a vegan.

“It began when I watched a documentary showing the impact of animal agriculture on global warming,” said the passionate environmentalist, who is also an active volunteer of Kalimantan’s Bornean Orangutan Foundation. I started to realize that my principles about the environment and animal welfare were not cohesive with my lifestyle so I decided to eliminate all animal products from my diet and become a vegan.”

Here comes the twist, Nadine’s grandfather is a butcher and she has been raised in a home where Sunday roast is a weekly family tradition. “When I was little, I used to joke about being a vegetarian because the lifestyle choice seemed unlikely. After all, my dad is English so my kitchen had a British food set up with meat being a huge part of it! Our family would always have dinner together and the menu would include rack of lamb, chicken, beefsteak, you name it! I have always been accustomed to some homey and hearty Western food,” she said nostalgically. “We still often have Sunday roast, but this time I opt for the vegetables instead. And some vegan sausages from Europe that [an exasperated sigh] recently ran out!”

In October, Nadine proudly celebrates her first anniversary as a vegan, however the

process took her more than two years. “I began with meatless Mondays then gradually moved on to three times a week. In between, I also experimented with the pescatarian and paleo diet before becoming entirely vegetarian.”

“It wasn’t easy because I didn’t understand what to eat so my body lacked certain nutrients like protein, ion, calcium and so on. I was hungry all the time due to empty calories so there were times I would relapse and eat meat. Eventually, I researched and learned more about the necessary food intake and substitutes to remain healthy as a vegan,” she continued.

Being a vegan in Indonesia sure has its advantages, especially since the local cuisine has recently become one of Nadine’s favorites. “Indonesian food from across the country is so varied and incredible - there are so many options! Even the snacks like sukun and klepon chips are great to have, especially since most of their snacks do not contain milk.”

Moreover, due to her recent major role in a traveling TV show called My Trip My Adventure, Nadine was able to experience the astounding array of dishes Indonesia had to offer. One of her favorite dishes is called Milu Siram from Gorontalo, the most Northern part of Sulawesi; it is a white corn soup paired with eggplant dabu-dabu and rice. “I also love Padang food - the sambal, tempe and eggplant balado in particular is amazing!” Oh, did I miss mentioning that she utterly loves eggplants? Yes, that is her ultimate vegetable!

Recently, it has also become much easier to find vegan friendly restaurants around the capital. “I highly

recommend SNCTRY for their amazing smoothies and Japanese salad with grilled miso eggplant! Also, I love going to Burgreens, especially for their big fat juicy burger that never fails to satisfy my cravings!” Speaking of cravings, I had to ask what she missed the most from her non-vegan days and she blurted out one word - cheese!

Vegans are often stereotyped as being too tensed about their food choices, but Nadine said: “I believe you need to just be lenient about it. Mistakes happen especially when you are eating outside or buying packaged goods. All we have to do is try our best to avoid certain products and find the correct substitutes, while learning to read labels to avoid any hidden unwanted components like gelatin and so on.”

“If you want to make a lifestyle change, know what you’re getting into. Individually identify your health problems and find substitutes to neutralize those effects.” shared Nadine on healthy living. “Be aware and cautious of the food you consume, research well on the changes required, make slow and steady adjustments and then take a holistic approach. With the right information and willpower, you can tackle any temptations that come your way,” she added avidly.

So what’s next for the aspiring director? “Aside from making my own films, I hope to someday have a plot of land to grow my own food. There’s nothing like fresh produce!” said Nadine enthusiastically.

On that note, we end with a quote that Nadine tries to live by: ‘Let thy food be thy medicine and medicine be thy food’ – Hippocrates.

“Be aware and cautious of the food you consume, research well on the changes required, make slow and steady adjustments and then take a holistic approach. With the right information and willpower, you can tackle any temptations that come your way.”


Nicola scaramuzzino: WINE AND ADVENTuRESNicola Scaramuzzino, the F&B Director of Gran Melia Jakarta, is all about being brave and open-minded, being adventurous with life. It’s the same approach he suggests people take with wine.

BORN AND RAISED in the wine region of Chianti in central Tuscany, Italy, Nicola got introduced to wine at a very young age.

“We have a tradition of giving babies a spoon of wine when they are 6-month-old. Birthday toddlers will also get wine diluted with water as part of the celebration. Older kids will get sparkling wine. Wine is part of our culture, we drink lunch and dinner,” Nicola said eyes lit up.

One of his fondest memory was “stealing” wine during dinner time.

“In my kampung, we had a neighbor who was a Chianti producer. He gave our family a 25-liter wine in a container, which we kept in our basement. To serve the wine for dinner, kids would be told to transfer some wine to a carafe.”

“The way to take some of the wine is by siphoning them with a tube, the way you would siphon gasoline. But while sucking up the wine, we would

have some very good gulps. You’re drunk on your way to the dinner table!” Nicola said with a laugh.

When asked what his favorite wine was, the lively and talkative Nicola took a pause.

“Ah, it’s a big question. It depends on the mood, the day, the time of having the wine. I love Amarone; I like of course Brunello di Montalcino; everyone love Sassicaia and Champagne.”

“I got to know new world wine very recently, but I still prefer wine from Europe because I grew up with those,” he said.

Nicola goes wherever his interest and challenges call upon him. Upon obtaining in computer programming, which made him a part of the first generation of computer programmers out of Italian schools, Nicola went to study natural science at university.

But then he found himself in hospitality business, which then saw him stationed in Bali,

“We have a tradition of giving babies a spoon of wine when they are 6-month-old. Birthday toddlers will also get wine diluted with water as part of the celebration. Older kids will get sparkling wine.”


story by ANDRE ARDITYAphotograph by DENNIE RAMON

Indonesia, to handle Italian customers. During his time in the industry, he helped develop a lot tourism destinations in Indonesia, opening new areas to Italian tourisst in Java and Lombok Islands.

He has been in trips all over the archipelago—a feat not even many Indonesians can boast— in some of which he helped produce a number of documentaries about Indonesia for Italian TV. Prior to joining Gran Melia Jakarta in October 2015, he successfully managed the famous Mozaic restaurant in Ubud for six years.

“Gran Melia pose a big challenge. My vision here is to bring back the hotel to what it used to be in F&B scene, improving the overall quality and experience and bring something new in Jakarta,” he said.

Among the effort was boosting a gastronomical series event at RedLevel, Gran Melia’s boutique hotel within a hotel. “I want to highlight as many good local chef as

possible in dinner events for 20-25 people. These are intimate events where people can interact with each other and with the chef,” he explained.

“People go out not for the food but also for the other people, the music, the atmosphere. A dinner is an experience.” Couldn’t agree more.

THE CLASSICS


RENDEZVOUS WAS first opened in Menteng Bioscoop in 1973. In 1985, it relocated to its current location on Jalan Johar in Gondangdia.

From the outside, the restaurant does not look fancy. As you approach the building, you will spot a pink sign that says “Delicious Chinese Food.” The building is painted in the same hue as the sign.

As you go inside, you can tell that the seasoned and warm walls and the furniture are silent witnesses to many stories and food shared by loved ones.

A small tip: Don’t come here during rush hour such as lunch time; it’s going to be packed to the brim. Consider yourself lucky if you manage to get a seat during this times.

The story behind Rendezvous is a story of survival and perseverance. Husband and wife, Lukman and Lilyana Effendi, had to think of something after their cosmetic store was no longer profitable.

“A relative suggested us to open a restaurant. We didn’t give it much thought, we just agreed to the idea. We changed the store into a Chinese restaurant. It was a brutal but life changing experience for

Rendezvous’ Delicious Chinese FoodRendezvous Restaurant shows what it means to stand the test of time, keeping the past in sync with the present.

story by TATU HUTAMIphotographs by TATU HUTAMI

us. I was pregnant at that time and had zero experience in the business,” said Lilyana.

The first menu was very simple, including dishes such as fried noodle, chicken, meatball, and fried rice. With time the menu developed to what it is now.

One of the best seller from Rendezvous is Es Pelajar, first introduced in 1979. The same year, Rendezvous also introduced its famous siomay. Both of the dishes are

RENDEZVOUS RESTAURANTJalan Johar No. 2B-C, Gondangdia, JakartaT: +62 21 3905973

OPENING HOURS: 10.30 am – 10 pm

popular among celebrities and politicians.

The siomay dish is more expensive than those of others others but you won’t regret every penny of it. According to Lilyana, to make the dish, you need the freshest fish

available, use only the white-colored flesh and mix with choice flour. For the peanut sauce, Rendezvous also only use the best ingredients from the market, some of it even are imported from Hong Kong.

Another best sellers are


One of the best seller from Rendezvous is Es Pelajar, first introduced in 1979. The same year, Rendezvous also introduced its famous siomay.

Gohiong Udang, Kangkung Cah Sapi, and Ikan Gurame Asam Manis. You can find the same dishes everywhere in Jakarta. But then again, what makes people coming back to Rendezvous are the use of high quality ingredients, its history and also the hearts and souls involved behind the food.

Rendezvous has served generations of loyal customers. Lilyana and Lukman too, while still seen around the store, are ready to pass the baton to their daughter. Remember this historical place, the next time you’re in Menteng!


SEARCHING FOR STREET FOOd

GADO-GADO CIRAGIL Jalan Ciragil (in front of Dapoer Ciragil), Jakarta T: +62 856 9289 4070

OPENING HOURS: Daily, 10am – 5pmSPEND: IDR 25,000 – IDR 50,000/person


GADO-GADO CIRAGIL

If there’s a hidden gem waiting to be exposed upon Jalan Ciragil besides the famous ketoprak, is the humble gado-gado vendor which has been operating since 1976!

I HAVE ALWAYS considered this part of neighborhood as my refuge from all the hustle and bustle of Jakarta’s golden triangle. It is most certain that people of nowadays Jakarta will seek to visit the restaurants and hipster coffee shops around Wolter, Gunawarman, and Senopati; but I bet many of them miss the good things around Ciragil.

Jalan Ciragil itself may be known vastly because of the iconic ketoprak, but in the morning you can actually find a wonderful nasi gule for breakfast and at lunch time, a really good gado-gado. As for the latter, it is located right on the intersection and in front of Dapoer Ciragil.

Gado Gado Ciragil Mang Nanang has been there for 40 years now! Manned by one person during lunchtime, this green-colored pushcart received a steady influx of hungry customers during my visit there. A moderate portion of the dish here will cost you IDR 35,000 and you may think that’s quite a hefty price for a side-street gado-gado vendor. Well, apparently Gado-Gado Ciragil is beyond that.

Too often we have taken this dish for granted. Despite the all-healthy vegetarian components of gado-gado, it’s particularly hard to find a wholesome gado-gado on the streets. Mang Nanang’s gado-gado is pretty much straightforward. As stated in the name (gado-gado means mix-mix) There’s the spinach, tofu, tempe, chayote, bean sprouts, and a half of hard-boiled egg; however the star of the show is the peanut sauce.

I can testify that Mang Nanang’s peanut sauce recipe which is a smooth blend of ground nuts and almonds is pure diamond. After mixing (ha!) the gado-gado thoroughly, it’s up to you if you want to have it with rice or the classic rice cake. Add some crackers and you’re in heaven already.

story by RIAN FARISAphotographs by RIAN FARISA

FINE dINING

AWARD-WINNING WINEMAKER is celebrating a collaboration with Europe’s most respected French glassmaker, Saint-Louis to acknowledge the art and culture of a service ritual long associated with the flagship Grange. This collaboration also recognizes the first commercial release of only five 2012Grange Imperial 6 litre bottles available on the planet.

The distinctive hand-made crystal objet d’art service vessel, Penfolds Aevum Imperial Service Ritual, was designed exclusively for the 2012 Grange Imperial. It precisely balances and elevates the Imperial to facilitate the perfect pour. This statuesque design reflects a powerful and passionate union and painstaking hours of crafting and refining the perfect piece. It also ratifies Penfolds reputation of innovation and experimentation while respecting customs of the past and the rarity and splendor of every drop of Grange.

This is the first time Saint-Louis, who has been making handcrafted crystal objects in France since

1586, has collaborated with a global brand outside of Europe.

As part of the collaboration, a limited edition release of smaller

sculptured decanters Penfolds Aevum Crystal Decanter,

accompanying the 750ml 2012 Grange are also available. Each

decanter features the striking diamond cut, a signature

hallmark of Saint-Louis; all hand-blown and hand-crafted.

photographs by PENFOLDS

aRt oF sERViNG

FoodieS Issue 08 - Nov16

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