Events

  • 11/01/2018 0 Comments
    Dapatkan Tiket Masuk Gratis ke Jakarta Aquarium Bersama Hotel Santika Premiere Slipi Jakarta

    Jakarta – Sudahkah anda memiliki rencana di akhir pekan ini? Bagi anda yang ingin menghabiskan akhir pekan di Jakarta bersama keluarga, kini terdapat sebuah penginapan berbintang 4 yang memberikan tiket masuk ke Jakarta Aquarium secara cuma-cuma.


    Jakarta Aquarium merupakan sebuah aquarium kelas dunia yang terpilih sebagai Indonesia Leading Conservation Destination pada tahun 2017. Dengan kerjasama yang telah dibangun bersama Hotel Santika Premiere Slipi Jakarta, kini anda dapat menikmati suasana menginap yang nyaman disertai pengalaman yang menakjubkan.

    Mulai dari Rp. 1.000.000 nett / room anda dapat memilki tiket premium serta fasilitas 5D sea explorer di Jakarta Aquarium secara cuma-cuma dengan rangkaian paket menginap di Hotel Santika Premiere Slipi Jakarta.


    Read More
  • 11/01/2018 - Chef of Tulip 0 Comments
    Hibiscus

    (Raspberry jelly & Earl grey tea Pannacota , Milk chocolate cremeux with Almond Dacquoise,Crunchy rice crispy)


    Bahan Almond Dacquoise :
    150 g Almond powder
    50 g Terigu protein rendah
    420 g Putih telur
    300 g Gula pasir
    50 g Unsalted butter
    5 g Cream of tar-tar


    Cara Membuat:

    1. Kocok putih telur, gula pasir dan cream of tar-tar hingga kaku campurkan semua bahan kering dan tambahkan juga kedalamnya unsalted butter yang telah dilelehkan
    2. Ratakan dalam Loyang ukuran 60x40 cm yang telah dialasi dengan silpat atau kertas silicon, panggang 200ºC, selama 15 menit


    Bahan Crunchy Rice Crispy :
    200 g TULIP Easimelt Aura 65%
    50 g TULIP Cocoa Butter
    250 g Kellogs Rice Crispy


    Cara membuat :
    1.Lelehkan TULIP Easimelt Aura 65%&TULIP Cocoa Butter, campurkanKellogs Rice Crispy kedalamnya
    2. Cetak crunchy base, sesuaikan dengan bentuk cetakan



    Read More
  • 11/01/2018 0 Comments
    Whirling Pistachio

    [Pistachio cremeux, Cherry chocolate insertion and Pistachio tart]


    Pistachio tart :
    260 g Butter unsalted
    150 g Gula halus
    150 g Pistachio powder
    50 g Pistachio paste
    1 Btr Telur

    1 Btr Kuning telur
    400 g Tergu protein rendah


    Cara membuat :
    1. Kocok unsalted butter, gula halus pistachio powder, pistachio paste.
    2. Tambahkan telur.
    3. Masukan kedalamnya terigu protein rendah, lalu dinginkan.
    4. Giling dg ketebalan 1 cm , potong dengan cookie cutter lalu panggang dengan suhu 180 C selama 15 menit.


    Pistachio cremeux :
    90 g Susu UHT
    225 g Whipping Cream
    2 g Vanilla pods
    25 g Pistachio paste
    90 g Kuning Telur
    75 g Gula pasir
    11 g Gelatine bubuk [rendam dalam air dingin]


    Cara membuat :
    Masak hingga mendidih , Vanilla pod , Pistachio paste,Krim kental Whipping cream dan Susu UHT hingga mendidih , kocok lepas kuning telur dan gula pasir tuangkan rebuasan diatas kedalam kuning telur , masak kembali hingga suhu 80 C , Tambahkan gelatine kedalamnya , Tuangkan dalam cetakan silicone lalu bekukan .


    Read More
  • 11/01/2018 - Jon Priadi 0 Comments
    DENDENG BATOKOK KERINCI

    Bahan-bahan dasar

    500 grm Daging sapi hash dalam
    500 ml Air kelapa
    1 sdm Jahe (dihaluskan)
    1 sdm Ketumbar (dihaluskan)


    Bahan-Bahan untuk bumbu halus
    1 sdm Ketumbar
    ½ sdm Jintan
    ½ sdm Merica
    1 sdm Lengkuas
    1 sdm Jahe
    1 sdm Serai
    5 siung Bawang Putih
    6 siung Bawang Merah
    2 sdm Air larutan dari asam kandis
    2 sdm Sangrai kelapa
    Garam dan gula secukupnya
    2 sdm Minyak Kelapa untuk sangrai/goreng bumbu

    Bahan-bahan untuk sambal hijau
    2 kemiri (sangrai)
    5 buah Cabe hijau keriting
    7 buah Cabe hijau besar
    3 siung Bawang Merah
    5 siung Bawah Putih
    1 sdk teh Ketumbar (halus)
    ½ sdk teh Lada
    Garam & gula secukupnya
    Minyak kelapa (untuk sangrai/goreng sambal)

    Bahan-bahan Spices Kenari Puree
    50 grm Kenari (disangrai)
    2 buah Bawang putih
    2 cabe besar (tanpa Biji)
    1 cabe keriting
    2 sdm kelapa
    ½ sdk the Lada hitam
    ½ gelas air bersih
    garam secukup nya


    Read More
  • 11/01/2018 - Emmanuel Julio 0 Comments
    ​Norwegian Salmon and Yellowfin Tuna

    Lime leaf, beetroot cured, salmon caviar and warm “Tuturuga“ sauce


    For 4 portions

    Ingredients:
    160 gr salmon fillet, skin off
    150 gr yellowfin tuna, fillet
    Optional caviar and tobiko

    For Salmon:
    1 pcs fresh beetroot, peeled, put in juice extractor and make jus, strained
    200 gr white sugar
    75 gr salt
    10 gr lime leaf, finely chopped
    20 gr fresh ginger, sliced
    2 pcs lemongrass


    Read More
  • 11/01/2018 - Chef The Laguna 0 Comments
    Angus Tenderloin “Rendang”

    Ingredients

    220 grams 200+ days grain fed stockyard Angus tenderloin
    20 grams spring onion potatoes
    5 grams crispy dried beef “Dendeng”
    2 grams baby carrot
    2 grams asparagus
    1 teaspoon black rice crunchy for garnish


    For Rendang Paste
    100 ml thick coconut milk
    2 kaffir lime leaves
    1 bay leaf (Salam leave)
    2 lemon grass, crushed
    1 inch galangal, peeled and crushed
    1 pcs ‘asam kandis’


    Read More
  • 11/01/2018 0 Comments
    PT SMART Tbk Media Baking Workshop

    Dalam rangka meningkatkan pemahaman masyarakat umum mengenai Kelapa sawit dan produk-produk turunannya, pada tanggal 8 November 2017 yang lalu PT SMART Tbk, produsen dari merek-merek Filma dan Palmboom, mengadakan kegiatan Media Baking Workshop di fasilitas PT SMART Tbk Global Research & Development Center (GRDC) yang terletak di Kawasan Industri Marunda.

    Read More
  • 11/01/2018 0 Comments
    Flavors of the World

    Plaza Indonesia menggelar Flavors of The World pada bulan November 2017. Program ini bertujuan untuk memperkenalkan keunikan dan kelezatan dari puluhan F&B outlet dalam Plaza Indonesia serta kemeriahan program kuliner lainnya seperti 50 menu terbaru disajikan oleh 33 F&B outlet, Special Package Rp 50,000++, Cooking Masterclass, Special menu persembahan 5 Celebrity Chefs, Charity Dinner ‘From Farm to Table’, dan Food Styling & Photo Contest. Beberapa dari 33 F&B outlet yang berpartisipasi pada program Flavors Of The World adalah: Bakerzin, Bistro Baron, Imperial Shanghai, Khung, Lamoda, Kitchenette, Seven Friday, dan masih banyak lagi.


    Read More
  • 11/01/2018 0 Comments
    The Tales of Valrhona Schokolade

    Beredar legenda di kalangan pastry chef bahwa segala sesuatu yang menggunakan cokelat Valrhona merupakan jaminan kualitas. Tidak heran, banyak restoran yang mencantumkan nama Valrhona sebagai tambahan nama menu di segala makanan atau minuman yang menggunakan cokelat premium tersebut. Kali ini, Bakerzin untuk bekerja sama dengan Valrhona untuk menciptakan “The Tales of Schokolade” di akhir November 2017 untuk menyambut Natal. Peluncuran kampanye ini dilakukan di Bakerzin Plaza Senayan pada 20 November 2017.


    Read More
  • 11/01/2018 0 Comments
    The New Aprez Café

    Setelah proses renovasi, kini Aprez tampil dengan interior bernuansa neo art deco dengan pendekatan modern. Seringkali perubahan interior menjadi salah satu alasan bagi sebuah resto untuk menaikkan harga, namun pada kasus Aprez, yang terjadi adalah sebaliknya. Dengan kapasitas tempat duduk hingga 90 orang, Aprez berfungsi sebagai showcase dari Aprez Catering, catering sekelas hotel bintang 5 yang menyajikan berbagai variasi makanan dan minuman berkonsep all you can eat dengan 1 harga.


    Read More
  • 11/01/2018 0 Comments
    Amaroossa Hotels Indonesia Mencapai 8 Tahun

    Pada tanggal 30 oktober 2017, memasuki usianya yang ke-8 tahun. Tentunya 8 tahun bukan angka yang mudah dilalui. Setelah mengalami dinamika bisnis perhotelan, Amaroossa Hotel Indonesia terus bermetamorfosa untuk mencari dan mewujud kebentuk yang semakin baik. Oleh karena itu sudah saatnya bagi Amaroossa Hotel Indonesia untuk me-rejuvenate diri agar tetap eksis dan mumpuni seiring usianya yang semakin dewasa. Dalam rejuvenation brand ini sosok ‘White Rose’ dipilih menjadi ikon dari AMAROOSSA Anniversary ke 8. White Rose merupakan perlambang Amaroossa sebagai sosok hotel yang sophisticated dan artsy, hotel yang memiliki ketulusan dan passion dalam servicenya.


    Read More
  • 11/01/2018 0 Comments
    Sunday Brunch Bersama Keluarga di Ambhara Hotel

    Jakarta, Ambhara Hotel kini menghadirkan “Sunday Brunch with Kids Corner “setiap hari Minggu mulai pukul 11.00 hingga 15.00. Dengan harga Rp 299.000nett/pax, selain mendapatkan segelas mocktail/cocktail pengunjung dapat menikmati berbagai hidangan lengkap dari makanan pembuka hingga penutup dan juga bagi keluarga yang memiliki anak usia 5 – 12 dapat mengikuti kids corner dengan berbagai aktivitas menarik untuk anak anak.


    Read More
  • 11/01/2018 0 Comments
    Cowboy’s Night Party

    All Sedayu Kelapa Gading Hotel menggelar corporate & media gathering bertema “Cowboy’s Night Party & Hiking” pada 21 Oktober 2017 untuk merayakan ulang tahunnya yang ke-4 di Pesona Alam Resort & Spa, Puncak, Bogor. Acara yang setiap tahunnya rutin digelar dengan tema berbeda ini dihadiri oleh kurang lebih 100 peserta yang terdiri dari para bookers, sekretaris, manager, klien setia dan media yang telah memberikan dukungan selama ini.

    Read More
  • 11/01/2018 - Aria Sankhyaadi 0 Comments
    Delivering Consistency Efficiently

    America might has popular fastfood chains such as McD, KFC and Pizza Hut, but Indonesia has its own fastfood: Padang restaurant. Food trends may come and go, but Padang food is here to stay. Among all of the leading Padang restaurant names, Marco Padang might be the only one that focuses in serving home style Padang cuisine in a modern way in malls. Since its inception in Setiabudi One on 2009, Marco Padang already has 6 outlets in leading malls in Jakarta.


    Read More
  • 11/01/2018 0 Comments
    Indonesia’s Most Advanced Flour Factory

    PT. Bungasari Flour Mills menggelar kunjungan pabrik yang berlokasi di Kawasan Industri Krakatau, Cilegon, Banten. Pada kesempatan ini para peserta dapat melihat langsung pabrik terigu dengan fasilitas paling modern yang memiliki teknologi flour blending, sistem yang menjadi unggulan Bungasari sejak berdiri pada ahun 2012.


    Read More
  • 11/01/2018 - Aria Sankhyaadi 0 Comments
    [ID] - Opportunities in Difficulties

    Di tengah daya beli yang menurun dan sulitnya impor, Sababay Winery justru meraih keuntungan besar. Ronald Prasanto, pemilik Kopi Pak Wawan, pernah bergurau menjuluki pria ini sebagai “pemabuk berserifikat”. Namun, hingga hari ini, belum ada orang Indonesia yang memiliki pengalaman kerja di industri wine dari hulu hingga hilir selengkap Yohan Handoyo, COO Sababay Winery. Passion Media menemui Yohan di tempat kerja lamanya Decanter, Kuningan dan berbicara panjang lebar mengenai kondisi industri wine lokal.


    Read More
  • 11/01/2018 - Aria Sankhyaadi 0 Comments
    Opportunities in Difficulties

    In the midst of the declining buying power and import difficulties, Sababay Winery rises sky high.


    Ronald Prasanto, the owner of Kopi Pak Wawan jokingly called the man as “certified drunkard”. However, until today, there has been no one in Indonesia that has worked in the wine industry from upstream to downstream like Yohan Handoyo, the COO of Sababay Winery. Passion met Yohan in his old working place Decanter, Kuningan and talked about the current situation for local wine industry.


    Read More
  • 09/01/2018 - Aria Sankhyaadi 0 Comments
    [ID] - The Kerinci’s Steak

    Rubrik Reinvent kali ini menampilkan Jon Priadi Barajo, seorang pria kelahiran Kerinci, Jambi yang sempat kuliah dan bekerja di Canberra, Australia, dan sekarang sibuk sebagai konsultan F&B di Jakarta. Pada berbagai kesempatan, ia sering menyajikan menu favorit dari tanah kelahirannya Kerinci yaitu Dendeng Batokok.


    Read More
  • 09/01/2018 - Aria Sankhyaadi 0 Comments
    The Kerinci’s Steak

    Jon Priadi Barajo exhibits the traditional Kerinci’s dish through Dendeng Batokok


    The Reinvent Section features Jon Priadi Barajo, a Kerinci, Jambi man who studied and worked in Canberra, Australia, and now acts as F&B consultant in Jakarta. In many occasions, Jon served the favorite menu from his birthplace, Dendeng Batokok.


    Read More
  • 09/01/2018 - Edwin Pangestu 0 Comments
    [ID] - A Tale of Perseverance

    Francesco Boccia dikenal sebagai konsultan pastry internasional dengan konsep pastry modern yang bisa langsung dikenali lewat karyanya. Lahir dan dibesarkan di keluarga pastry chef, tentu saja perkembangan Boccia lebih cepat dari teman seusianya. Ia mulai bekerja di perusahaan keluarga pada usia 13 sebelum memutuskan untuk sekolah pariwisata dimana ia bertemu dengan pastry chef Italia paling terkemuka. Pada usia 20, ia memenangkan Pastry Cup National pertamanya. Setelah itu, ia memenangkan beragam kompetisi dan penghargaan lain seperti National and World Pastry Team Champion, Pastry Chef of the Year, dan seleksi World Chocolate Masters.


    Di 2015, Francesco Boccia dan timnya, Italia, berhasilkan memenangkan “Coupe du Monde de la Pattisserie” dan meraih skor tertinggi yang pernah tercatat di semua cabang kompetisi, meski sempat mengalami kecelakaan fatal. Di tahun yang sama, ia menjadi member kehormatan AMPI (Accademia Maestri Pascticceri Italiani), sebuah asosiasi pastry chef paling terkemuka di Italia. Chocolate Showpiece selalu menjadi passionnya, namun ia juga menaruh minat khusus pada praline, plated dessert, chocolate dessert, tart, dan semua kreasi pastry. Berikut ini interview eksklusif Passion Media dengan Francesco:


    Read More
  • 09/01/2018 - Edwin Pangestu 0 Comments
    A Tale of Perseverance

    Francesco Boccia and the Italy team won the 2015 “Coupe du Monde de la Pattisserie” even though part of the chocolate sculpture fell apart, 30 minutes before the competition ended.


    Francesco Boccia is known as international pastry consultant with modern concept of pastry that is instantly recognizable through his creations. Born and raised in the family of pastry chefs, of course Boccia is way ahead compared to his peers. He started working in the family business when he was merely 13 and then moved to vocational training with the most important Italian pastry chefs. And at the age of 20, he won the National Pastry Cup. After that, he won numerous awards such as National and World Pastry Team Champion, Pastry Chef of the Year, the selection of World Chocolate Masters.


    In 2015, Francesco Boccia and his team, Italy, won the “Coupe du Monde de la Pattisserie” and obtained the highest score ever recorded in all the trials of the competition, despite of a fatal accident. In the same year, he became the honorary member of the AMPI (Accademia Maestri Pasticceri Italiani), the most important Italian association of pastry chefs. Chocolate showpieces are his passion but he also put special interest on pralines, plated dessert, chocolate desserts, tarts and all pastry creations. Here’s our exclusive interview with the man:


    Read More
  • 09/01/2018 - Edwin Pangestu 0 Comments
    [ID] - 3 Things to Consider in Choosing a Consultant

    Belakangan ini bermunculan banyak sekali jasa konsultan di bidang F&B. Ini agak sedikit membingungkan bagi mereka yang ingin menggunakan jasanya, oleh sebab itu, kami bertemu dengan Chef Rahmat Kusnedi (CRK), untuk membicarakan tentang seluk beluk profesi ini. Meski dikenal sebagai Presiden Indonesia Pastry Alliance (IPA) dan pemilik dari supplier produk bakery & pastry Physalis’s, CRK juga kerap terlibat di berbagai brand sebagai konsultan. Berikut diskusi kami dengan CRK:


    Read More
  • 09/01/2018 - Edwin Pangestu 0 Comments
    3 Things to Consider in Choosing a Consultant

    Consultant’s presence might greatly help you in building your business. The question is, what sort of consultant?


    Lately, we have many consultant services in F&B industry. It might confuse those who want to use their services, therefore, we met Chef Rahmat Kusnedi (CRK) to discuss about the rising profession. Although he’s been known as the President of Indonesia Pastry Alliance (IPA) and owner of Physalis’s, supplier of bakery & pastry products, CRK is also involved in various brands as consultant. Here’s our interview with CRK:



    Read More
  • 09/01/2018 - Eve Tedja 0 Comments
    A Flavourful Duet

    Bali is in the perfect position to introduce the flavour of Indonesia internationally. PASSION talks to the Executive Chef and Executive Sous Chef of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua to learn about their dedication for Indonesian gastronomy.


    Read More
  • 09/01/2018 - Eve Tedja 0 Comments
    [ID] - A Flavourful Duet

    Bali berada di posisi yang tepat untuk mengenalkan cita rasa Indonesia ke dunia internasional. PASSION berbincang dengan Executive Chef dan Executive Sous Chef of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua untuk menemukan dedikasi mereka terhadap dunia gastronomi Indonesia.



    Read More
  • 09/01/2018 - Rian Farisa 0 Comments
    [ID] - EMMANUEL JULIO: USHERING THE ERA OF PROGRESSIVE INDONESIAN CUISINE

    Ditempa dengan pengalaman bertahun-tahun di dapur hotel-hotel berbintang lima dari Indonesia hingga Uni Emirat Arab, Executive Sous Chef Emmanuel Julio dari The Dharmawangsa berbagi cerita mengenai kecintaannya terhadap masakan Indonesia dan usaha mempromosikannya secara modern di kancah internasional.

    Read More
  • 09/01/2018 - Rian Farisa 0 Comments
    EMMANUEL JULIO: USHERING THE ERA OF PROGRESSIVE INDONESIAN CUISINE

    Seasoned in rigorous kitchens of five-star hotels from Indonesia to as far as UAE, the Executive Sous Chef Emmanuel Julio from The Dharmawangsa shared us a story about his passion with Indonesian cuisine and his modernist effort to promote it internationally. 



    Read More
  • 08/01/2018 - Eve Tedja 0 Comments
    A Modern Classic

    PASSION heads to Kunyit Restaurant at The Anvaya Beach Resort to taste its Balinese classic signature dishes. 


    I can’t think of a better place to dine, relax, and people watching in Tuban than the elegantly furnished Kunyit Restaurant. Elevated from the street, the Balinese and Indonesian restaurant provides a nice al fresco experience despite being in the heart of the hustle and bustle of Kuta. The Bali Aga inspired contemporary decor is a delight to the eyes, while the seating arrangements provide enough intimate space for romantic or group dinner.

    Read More
  • 08/01/2018 - Eve Tedja 0 Comments
    [ID] - A Modern Classic

    PASSION berkunjung ke Kunyit Restaurant di The Anvaya Beach Resort untuk merasakan hidangan klasik khas Bali.


    Saya tidak dapat memikirkan tempat yang lebih sesuai untuk makan, bersantai, dan mengamati orang berjalan lewat di daerah Tuban selain di Kunyit Restaurant yang didesain dengan elegan. Terletak sedikit lebih tinggi dari jalan, restauran yang menyajikan masakan Bali dan Indonesia ini memberikan pengalaman al fresco yang menyenangkan meskipun berada tepat di tengah Kuta yang padat. Dekorasi kontemporer yang terinspirasi dari budaya Bali Aga sungguh indah dipandang, sementara pengaturan area duduknya memberikan privasi ruang yang bersahabat untuk acara makan romantis maupun berkelompok.


    Read More
  • 08/01/2018 - Eve Tedja 0 Comments
    [ID] - In a Class of Its Own

    PASSION mengunjungi BLANCO par Mandif di Ubud dan mencicipi usahanya dalam membawa makanan Indonesia ke perbatasan yang baru.


    Sejak buka pada tahun 2015 sebagai tujuan destinasi fine dining, BLANCO par Mandif baru saja selesai menambah kapasitas restaurannya. Berlalu sudah masa dimana BLANCO par Mandif adalah sebuah pengalaman intim yang hanya bisa memuat 10 orang di dapur terbukanya yang terkenal. Sebagai gantinya adalah restaurant yang lebih elegan serta dapat mengakomodasi 20 orang. Berlokasi di dalam Blanco Renaissance Museum, saya langsung merasa memasuki dunia yang berbeda saat tiba di area bar sekaligus pintu masuk yang gelap dan dramatis.

    Read More
  • 08/01/2018 - Eve Tedja 0 Comments
    In a Class of Its Own

    PASSION revisits BLANCO par Mandif in Ubud and discover its attempt in bringing Indonesian cuisine into a new frontier.


    Firmly establishing itself as a fine dining destination since opening its door in 2015, BLANCO par Mandif recently upgraded the restaurant. Gone were the days when BLANCO par Mandif was an intimate experience where only ten people could sit and dine at its famous open kitchen. In its place, an elegant and refined sibling for twenty is taking over. Located on the ground of Blanco Renaissance Museum , I immediately feel transported into another realm as soon as I enter the dark dramatic bar which is also the entrance.


    I am glad to report that impeccable service remains at the heart of the restaurant. Sitting at one of the restaurant’s best spot overlooking the Campuhan bridge, I am enjoying the serenity that engulfs me. Created by Indonesia’s leading gastronomic chef and restaurateur, Mandif Warokka, the restaurant is a tribute to Indonesian flavour and heritage. Warokka’s perfectionist approach and deep love gives birth to an intense reinterpretation of Indonesian flavours and creative innovation which despite being audaciously modern in presentation, remains rooted in traditional cooking technique.


    Read More
  • 08/01/2018 - Aria Sankhyaadi 0 Comments
    [ID] - Discovering Indonesia’s Hidden Gems

    Pengalaman dining di Nusa Gastronomy mirip dengan menonton film Christopher Nolan: Anda menikmatinya dan merasa lebih pandai meski tidak terlalu memahami apa yang sebenarnya terjadi. Akui sajalah, meski Anda dapat menikmati Inception (2010), Anda tidak mungkin bisa memahami keseluruhan konsep mengenai pencurian rahasia dari alam bawah sadar yang dibahas di film itu dalam sekali tonton. Kemudian setelah beberapa kali menonton ulang, banyak hal mulai menjadi masuk akal dan menjadi momen, “Aha!” Ini terjadi juga di banyak film Nolan yang lain seperti Interstellar (2014) dan Dunkirk (2017). 


    Jika Anda pernah menonton film-film tersebut, kira-kira seperti itulah perasaan kami setelah dining di Nusa Gastronomy. Ada begitu banyak nama-nama makanan Indonesia yang terdengar aneh seperti sambal tempoyak, kambing nilomang, jamur pelawan. Nusa menunjukkan bahwa kekayaan kuliner Indonesia tidak hanya sebatas rendang dan nasi goreng. Ada banyak makanan legendaris daerah yang belum pernah mendapat panggung, bahkan untuk skala nasional. Nusa mengangkat makanan-makanan tersebut beserta cerita dibaliknya. Di sini mereka menyebutnya sebagai “an edible story of Indonesia.”

    Setidaknya ada dua hal umum yang kerap kami temui ketika sebuah restoran mengusung konsep masakan Indonesia. Pertama adalah terlalu berpaku pada tradisi sehingga terasa sekaligus terlihat membosankan dan sulit diterima oleh palate internasional, sementara yang kedua adalah melangkah terlalu jauh ke depan dengan penggunaan teknik masak modern sehingga mengabaikan rasa asli masakan tersebut. Satu hal yang kami kagumi dari Nusa Gastronomy adalah kemampuan Chef Ragil Imam Wibowo, sang chef owner, untuk mengaplikasikan teknik masak dan presentasi kontemporer tanpa mengabaikan rasa asli dari masakan tradisional tersebut.


    Read More
  • 08/01/2018 - Aria Sankhyaadi 0 Comments
    Discovering Indonesia’s Hidden Gems

    Dining experience in Nusa Gastronomy is similar to watching Christopher Nolan’s movie: you enjoy the ride and feel smarter, even though you don’ really understand what’s going on.


    Admit it, although you enjoyed Inception (2010), you can’t really understand the concept of stealing secrets from people’s sub consciousness as discussed in the movie in screening. And then after watching it for the next time, things started to make sense and would give you the, “Aha!” moment It also happened in Nolan’s movies such as Interstellar (2014) and Dunkirk (2017).


    Read More
  • 14/12/2017 0 Comments
    Our Giveaway is Back!

    Passion Media welcoming your christmas with Giveaway! 🎄 #DecemberGiveaway

    Menangkan:
    3D2N at Alaya Resort Ubud (Deluxe Room)
    Inc. breakfast for 2person


    Read More
  • 24/11/2017 0 Comments
    Cheuf benedict Prosscioutto

    Ingrediets:

    Thick brioche 1 slice
    Poach egg 2 pcs
    Prosciutto (thin slice) 35 gr
    Micro greens for garnish
    Black pepper for garnish

    Hollandaise sauce
    clarified butter 200 ml
    egg yolk 60 gr (3 pcs)
    lemon juice 20 gr
    salt and pepper to taste


    Read More
  • 24/11/2017 0 Comments
    Passion Lemon Tart

    Dough: 

    250g flour
    125g butter
    100g sugar
    50ml water
    2pcs egg yolks
    5g salt

    Custard:
    100ml lemon juice
    50ml passion fruit puree
    4 eggs
    250g sugar
    1 lemon zest
    200g butter


    Read More
  • 24/11/2017 - Rian Farisa 0 Comments
    PUTRI MUMPUNI: THE RELENTLESS PURSUER OF KNOWLEDGE

    For a 26-year-old chef, perhaps only Putri Mumpuni who has seen a lot of actions introducing Indonesian cuisine around the globe through food diplomatic missions. Recently, Putri shared us her adventures and the relentless pursuit of knowledge, now within the world of pastry.


    Read More
  • 24/11/2017 - Rian Farisa 0 Comments
    [ID] - PUTRI MUMPUNI: THE RELENTLESS PURSUER OF KNOWLEDGE

    Untuk seorang chef berumur 26 tahun, Putri Mumpuni telah berkelana keliling dunia mempromosikan masakan Indonesia melalui berbagai misi diplomasi kuliner. Baru-baru ini Putri berbagi kisah petualangannya serta keinginan besarnya untuk belajar di bidang pastry.



    Read More
  • 24/11/2017 - Eve Tedja 0 Comments
    Young and Dangerous

    Meet Jeremy Blanchet. The executive chef of Pearl, Legian’s best kept French fine dining restaurant secret, divulges his passion for authenticity and immaculate plating.


    Half hidden in the touristic Jalan Arjuna is a culinary pearl that will take one by surprise. Just like its namesake, the restaurant is a gem especially made for lingering dinner and intimate conversation. Dishes after dishes of beautifully plated French classics such as lobster bisque, magret de canard and braised beef with red wine sauces are giving solid reason for its ardent patrons to continue coming back since the restaurant opened 8 years ago.


    Jeremy Blanchet is the power behind this culinary pursuit. Hailed from the south of France, the thirty years old chef found his knack for cooking during his teenage years living in the Carribean Islands. He completed his training under the renowned chef, Thierry Maffre-Bogé who had a one Michelin-starred credential at his restaurant, Le Petite France in Maussane. “I learned about the backbone of French cooking there, from mixing ingredients to making sauces. Sauce is very important for a French dish. It took hours to make them, making stocks and reducing until you have the exact texture and taste that you want,” says Blanchet. 


    That long hours of practice are being put down to good use in the kitchen. Despite the challenges, Blanchet is adamant in creating authentic French flavour in Bali. His deep love for the long tradition can be savoured in every bite while his understanding for the importance of good presentation created a feast for the eye. “Before deconstructing a cuisine, turning them into molecular gastronomy or fusion, I think it is also important for people to taste the original. That’s what I want to achieve here. Traditional recipe with a modern presentation,” claims Blanchet before checking on his sourdough bread in the oven. 


    Pastry and bakery are his other passion. As evident in his current menu, dessert plays a significant role. From the classic chocolate moelleux to a stunning composition of chocolate sphere with raspberry sorbet, caramel sauce and white chocolate emulsion; the desserts are carefully made to complement and create the final lasting impression. Take the Passion Lemon Tart, a refreshingly lighter take than the classic French version. “It is less sweet than the original recipe, fresh with a light filling and a crispy, buttery crust. It is also slightly acidic, a good way to end a rich and flavourful meal,” claims the chef. 


    Despite his strong Provençal root with its signature sun-kissed fresh produces and light seasoning, Blanchet admits to derive his creations from various Gallic regional cuisines. Typically, he would go back to original recipes and choose the one which ingredients are available in Bali and ended up with a new reinterpretation of a dish. Do take note of his name because there will be more exciting creation to come from this talented chef in the future.


    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

    Read More
  • 24/11/2017 - Edwin Pangestu 0 Comments
    [ID] - Addicted to That Rush

    Keraton at the Plaza, a Luxury Collection Hotel, Jakarta, menunjuk seorang General Manager baru. Tentunya, sebagai majalah F&B, biasanya Passion tidak akan meliput General Manager. Namun kami berubah pikiran ketika kami mendengar kabar mengenai Cora Stuart, General Manager baru Keraton, satu dari sedikit General Manager wanita di industri ini, ia juga berhasil mendapat gelar “The Best General Manager” oleh majalah Hotelier Middle East di 2009. Berikut interview kami dengan wanita Singapura pecinta olahraga dan pola hidup sehat.


    Read More
  • 24/11/2017 - Edwin Pangestu 0 Comments
    Addicted to That Rush

    After years of living in a man’s world, Cora Stuart tells us how it feels to be one of the few General Managers in hotel industry and her addiction.


    Keraton at the Plaza, a Luxury Collection Hotel, Jakarta has just appointed a new General Manager. And of course, as an F&B magazine, normally Passion wouldn’t cover General Managers. But we changed our mind when we heard about Cora Stuart, Keraton’s new General Manager, one of the few female General Managers in the industry who managed to get the title of “The Best General Manager” by Hotelier Middle East Magazine in 2009. The curiousity to get to know more on her personality led us to an up close and personal session of interview with the Singaporean woman who also is a very sportsperson and healthy living enthusiast.


    Read More
  • 24/11/2017 - Edwin Pangestu 0 Comments
    [ID] - 6 Ways to be Steps Ahead in The Kitchen

    Bekerja di dapur merupakan hal yang cukup berat, baik secara mental maupun secara fisik (ini sebabnya lebih banyak pria di industri ini). Konon bidang kuliner dan pastry menjadi pilihan favorit dibandingkan jurusan lain di SMK. Tentu saja persaingan di dapur merupakan hal yang tidak bisa dihindari lagi. Sebagai seseorang yang pernah menjalaninya dari bawah, Chef Rahmat Kusnedi (CRK), Presiden dari Indonesia Pastry Alliance (IPA), memberikan 6 tips agar Anda bisa memenangkan kompetisi di tempat kerja hingga Anda mencapai posisi tertinggi sebagai Executive Pastry Chef:


    Read More
  • 24/11/2017 - Edwin Pangestu 0 Comments
    6 Ways to be Steps Ahead in The Kitchen

    The road to become an Executive Pastry Chef is full of competition; Chef Rahmat Kusnedi showed us some tips to be steps ahead.


    Working in the kitchen is tough, both mentally and physicaly (this is why you see more male worker in the industry). It is said that culinary and patisserie are the favorite among other majors in Vocational High Schools. Of course the competition in the kitchen is inevitable. As someone who has walked down the road from scratch, Chef Rahmat Kusnedi (CRK), President of Indonesia pastry Alliance (IPA), gave us 6 tips to win the competition in the workplace so you can be The Executive Pastry that you’ve always dreamed of:


    Read More
  • 24/11/2017 - Eve Tedja 0 Comments
    Invitation to Provence

    Experiencing the rustic charm of French and Mediterranean cuisine at Kebun Bistro.


    The long and busy street of Hanoman is renowned for being the location of several impressive eateries. Kebun Bistro is one of them. Since opening its door five years ago, the casual restaurant continues to flourish and expand. The space gets wider, accommodating its growing and loyal customers’ needs. As we arrive at the bistro, the sun was just recently set and Ubud is getting slowly back to being the village it once was. Visiting Kebun Bistro requires an empty schedule because the ambience will seduces its visitors to sit back and linger. No visit here should ever be rushed. 


    There are the green potted plants and hanging vines, earth coloured walls and curvaceous iron lattice on the window. The feeling of being in an open-air veranda of somebody’s house in a small town of France is made even more real with the mismatched chairs made of wood and rattan as well as the square white marble table tops. 


    The menu is taking its inspiration from Provençal cuisine which relies heavily on the use of olive oil, fresh herbs, sun-kissed vegetables, and influenced by the light Mediterranean cuisine. I am glad to report that its wine cellar is stocked with fine wine collections from France, South America, Australia, and beyond. My starter arrives right after I finished my first glass of a fruity Shiraz. A bowlful of escargot submerged in a luxurious bath of butter, oil and the fragrant chopped parsley is a morsel of good life. The snails are plump and juicy while the accompanying baguette is crusty. In no time at all, what remains on the plate is just crumbs. 


    Sharing the grilled sesame tuna salad with my friend turns out to be a good idea since the portion is quite generous. The tuna is medium rare and goes very well with the citrus dressing, sun-kissed tomatoes, avocado, black olives, rucola, and asparagus. It makes a nice change after the flavourful escargot.


    As the quintessential French dish, the duck confit also meets my expectation. It is meltingly tender and can be easily pulled from the bone as a result of slowly being cooked in the oven for three hours. The accompanying green peppercorn sauce adds a depth and soft heat into the dish. 


    We close the meal with the mille-feuille. The sweet vanilla custard cream and layers of crispy pastry is served with a slightly sour strawberry coulis. All in all, it was a balanced and beautifully presented dessert. A romantic French chanson is playing in the background and we finally agree on another glass of Chilean Chardonnay before slowly making our way home. An evening well spent is one with good wine and good food. Fortunately, tonight we have both.


    -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------


    Read More
  • 24/11/2017 - Eve Tedja 0 Comments
    Reinventing Flavours

    PASSION revisits CasCades Restaurant and talks to the man behind the exciting culinary endeavour which constantly raising the bar.


    I am following Nic Vanderbeeken into the large green house at the garden of Viceroy Bali. For the last one year, the Belgian executive chef has been working intensively with a team of gardeners in growing various vegetables and herbs for the menu at CasCades Restaurant. Brussel sprouts, kolhrabi, fennel, watercress, tarragon, and cheerful edible flowers are growing exuberantly on white aquaponic pipes. Heirloom seeds from Indonesia and other countries are making their way to this particular green house where constant experimentations and trials are conducted to get the best possible produce.


    “The way I see it, when our garden improves so does our kitchen and ultimately, our menu,” claims Vanderbeeken who is reinventing a new degustation menu based on the locally grown produce and his flavour database of European upbringing. The last time I saw and tasted his creation, Vanderbeeken was intent on combining French cooking technique with Indonesian flavours. And he was remarkably apt at it, undoubtedly influenced by his vast experiences in several Michelin starred restaurants in France, Netherlands and Belgium. Never the one who shies away from challenges, he has pioneered and actively involved in Cascades’ legendary Four Hand Chef Collaboration where internationally acclaimed chefs are invited to cook and co-hosted exclusive dining events at the restaurant.


    Today, I signed up for the new six course degustation menu. While sipping my Cosmopolitan and enjoying the romantic view of the green valley, my first dish is served on the table. True to its name, the fit for royalty Royal Tartar is a magnificent study of flavours. The raw cubed wagyu beef is delicately plated in the form of a ring and on the top is the precariously perched garden made of thinly sliced celery, quail egg, pickled cucumber, fresh onion, crispy baby potato, and delightfully crunchy pumpkin ginger meringue. It pleasantly bursts in my mouth, a rounded aria of acidulous sweetness and a rich taste of black garlic mayonnaise in the raw beef. It is a truly solid start.


    A dramatically plated marinated seared octopus on a bed of fennel is next. Dotted with sweet potato sauce and lemon basil sauce, the dish is also visually enhanced with squid ink coral tuile and artfully placed fennel flower. The octopus is perfectly cooked and when I dip it into the mixture of sauces, a flood of new flavour is born. Vanderbeeken sneakily adds curry into the sauce and the result of this savoury and fragrant affair is nothing short of extraordinary.


    The Beef Cheek Rendang is a nod to Indonesian flavour and a clever take on the traditional French braised version. The chubby cheeks are delightful and mixing it in a spoonful of its accompanying pickled vegetable, aromatic Thai inspired tom kha soup emulsion, and Padang’s green chili sambal is the most exquisite treat I have given myself in a while. At this point, Vanderbeeken’s creation has completely blown me away. Then, he comes with the Quail Wellington. Aesthetically, it is the simplest from the others but a bite of perfectly rolled foie gras, morel mushroom and quail dipped in the truffle sauce later, I come to the conclusion that it is nothing but simple. This ravishing dish cemented my absolute faith in CasCades and its worldly refined direction.


    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------


    Read More
  • 24/11/2017 - Aria Sankhyaadi 0 Comments
    [ID] - Reviving The Ancient Fermentation Method

    Kami paham, sulit sekali menemukan roti Eropa otentik di Jakarta, namun kabar baiknya, Eric Kayser hadir di Jakarta. Eric memiliki DNA roti sejak ia lahir di keluarga baker. Ia bergabung dengan The Compagnons du Devoir (perkumpulan seniman tradisional) sejak usia muda, dengan bertujuan untuk membantu mengabadikan metode tradisional dan menumbuhkan passionnya sendiri untuk membagi pengetahuan dan keahliannya. Setelah terlatih sebagai pendidik, Eric Kayser akhirnya memutuskan untuk membangun perusahaan sendiri sehingga ia memiliki tempat untuk mengkomunikasikan visi uniknya, Perusahaan ini kemudian hadir di banyak negara


    Sebuah momen kunci dalam karirnya tiba pada tahun 1994 lewat penemuan Fermentolevain, sebuah mesin revolusioner yang mampu menjaga cairan leavening di temperature yang tepat, sehingga memudahkan dalam aplikasi. Ini memungkinkan Eric untuk memenuhi ambisinya membuat roti dengan bagian tengah yang creamy, serat yang khas, memiliki aroma buah kering, dan shelf life yang luar biasa.


    Yang membedakan Eric Kayser dari yang lain adalah komitmennya untuk menggunakan agen leavening alami di produk roti dan pastrynya. Agen fermentasi ini terhubung langsung dengan sejarah roti. Ini adalah campuran air, terigu, dan gula (dalam kasus Eric Kayser, madu) yang kemudian didinginkan dan diberi waktu resting. Ini adalah agen fermentasi pertama yang digunakan dalam produksi roti, sehingga tidak mengejutkan jika agen ini hanya berisikan bahan alami.


    Namun teknik ini tidak digunakan lagi di abad ke-20 dan digantikan oleh ragi, yang aplikasinya lebih mudah dan mampu membuat roti mengembang lebih cepat dan besar. Namun, penggunaan ragi memiliki kekurangan, shelf lifenya lebih singkat dan rasanya tidak memiliki aroma khas roti yang dibuat dengan agen leavening.


    Ini adalah alasan mengapa Eric Kayser bersikukuh untuk menghidupkan kembali proses yang telah teruji waktu ini, dan ini alasan agen leavening tersebut digunakan di semua produk roti, croissant, brioche dan produk lainnya. Teknik fermentasi ini terutama berguna untuk meningkatan kesadaran akan hidup sehat dan mampu membuat produk yang lebih gampang dicerna oleh tubuh manusia, dan rasanya juga enak.


    Read More
  • 24/11/2017 - Aria Sankhyaadi 0 Comments
    Reviving The Ancient Fermentation Method

    Eric Kayser was born into a family of bakers. He has bread in his DNA. He joined the Compagnons du Devoir (a traditional craftsmen’s guild) at a young age, helping to perpetuate traditional methods and cultivating his own passion for passing on his knowledge and skills. Having plied his trade as an educator, Eric Kayser decided set up his own company, giving him an outlet to communicate his unique vision. The company now boasts an extensive international presence.


    A key moment came in 1994 with the invention of the Fermentolevain, a revolutionary machine that keeps liquid leavening agent at just the right temperature, making it easier to work with. This enabled Eric Kayser to pursue his ambition of creating bread with a creamy center, distinctive grain, dried fruit flavors and an excellent shelf-life. 


    What sets Eric Kayser apart from the rest is his commitment to using natural leavening agent in his breads and pastries. This fermentation agent is inextricably linked with the history of bread. It is a mixture of water, flour and sugars (honey, in the case of Eric Kayser) which is then chilled and allowed to rest. It was the first such agent to be used in bread production, so it comes as no surprise that it contains only natural ingredients.


    Yet it fell largely out of favor in the 20th century and was replaced by yeast, which is easier to manage and produces fast-rising, high-volume bread. However, the use of yeast results in bread that has a shorter shelf-life and a less distinctive flavor than bread made with a leavening agent.


    This is the main reason why Eric Kayser set about reviving this time-honored process, and why a leavening agent is now used in all our breads, croissants, brioches and other products. This fermentation technique is particularly beneficial at a time of increasing health-consciousness, delivering products that the human body is better able to digest and tolerate, and they taste great, too.


    Read More
  • 24/11/2017 - Aria Sankhyaadi 0 Comments
    [ID] - Staying True to the Roots

    Berbeda dengan restoran sejenis yang mengubah konsep menjadi fusion, Emilie tetap teguh pada masakan Perancis. Tentu saja, ini bukan jalan yang mudah, atau populer. “Sejujurnya, bisnis fine dining itu sangat sulit. Lihat saja; apakah ada restoran fine dining baru? Jika mudah dan sukses, tentu Anda akan melihat banyak pemain baru,” kata Wahjudi Rahardja, Chef Owner Emilie French Restaurant. Kata-katanya menjawab pertanyaan kami mengenai mengapa hanya ada sedikit resto yang masuk dalam genre ini. Di sisi lain, resto fine dining lain malah mengubah konsepnya menjadi casual atau fusion. Apa yang terjadi di scene fine dining ini?


    Sejak berdiri pada 2005, restoran milik keluarga ini telah berhasil mendapatkan banyak penghargaan; The Award of Excellence (2007) oleh majalah Wine Spectator (USA), kemudian diupgrade menjadi “Best of Award of Excellence” sejak 2013, masuk dalam jajaran salah satu restoran terbaik Asia Miele Guide 2009/2010, 2011/2012, dan penghargaan “Best French/Fine Dining Restaurant” dari banyak sekali majalah.


    Bertempat di Jalan Senopati yang tenar, cukup mudah untuk melewatkan kehadiran Emlie, selain dari signage dan light box kecil. “Saya lebih suka begini, tidak terlalu menonjol karena target market kami, kurang lebih bukan mass customer,” kata Wahjudi yang biasa dikenal dengan panggilan singkat, Yen. Meski dari luar tampak seperti rumah biasa di Jalan Senopati, bangunan sengaja dibangun ulang dan diperuntukkan untuk restoran oleh Jaya Ibrahim and Associates.



    Read More
  • 24/11/2017 - Aria Sankhyaadi 0 Comments
    Staying True to the Roots

    Unlike many of its colleagues who went fusion, Emilie sticks to its French roots. And of course it’s not an easy path, nor a popular one.


    “Realistically speaking, fine dining business is very difficult. Take a look around; do we have any new fine dining restaurants? If it’s easy and successful, you’ll see many new ones coming up,” said Wahjudi Rahardja, Chef Owner of Emilie French Restaurant. His words clearly answered our question of why there’s so few restaurants belongs in this genre. On the other hand, we have some fine dining restaurants went casual or fusion. What actually happened in this fine dining scene?


    Since established in 2005, the family owned restaurant has won many awards; such as The Award of Excellence (2007) by Wine Spectator Magazine (USA), upgraded to “Best of Award of Excellence” since 2013, listed as one of Asia’s Finest Restaurants by the Miele Guide 2009/2010, 2011/2012, and numerous “Best French/Fine Dining Restaurant” from various magazines. 


    Located in the famous Jalan Senopati, it’s quite easy to miss Emilie’s presence, apart from the signage and small light box. “I prefer it this way, not too flashy because our target market, more or less, is not mass customers,” said Wahjudi who is also known as, simply, Yen. Even though it looks just like regular houses in Senopati, the building was actually designed by Jaya Ibrahim and Associates, specifically for restaurant purpose.


    Read More
  • 24/11/2017 - Aria Sankhyaadi 0 Comments
    [ID] - Behind The Silverware

    Baik klasik atau kontemporer, Amuz merupakan tempat pilihan saat Anda menginginkan resto fine dining Perancis. Sudah lebih dari 6 tahun sejak kunjungan terakhir saya ke Amuz, salah satu resto fine dining terbaik di Jakarta. Amuz telah memenangkan berbagai penghargaan bergengsi, seperti Hospitality Platinum Award Indonesia di berbagai seri dan tahun dan Award of Excellence dari majalah Wine Spectator selama 5 tahun berturut-turut. Selain sedikit perubahan di interior, tempat, konsep dan atmosfir di Amuz tetap sama seperti tahun-tahun sebelumnya. Perbedaan paling mencolok justru tampak di menu seasonal terbaru dan penampilan Gilles Marx (Chef Founder Amuz) yang memutuskan untuk menumbuhkan jenggot, Passion mungkin salah satu media pertama yang menampilkan foto terbaru Gilles.



    Read More
  • 24/11/2017 - Aria Sankhyaadi 0 Comments
    Behind The Silverware

    It’s been over 6 years since my last visit to Amuz, one of the best French fine dining restaurants in Jakarta, if not the best. The facts that Amuz has won numerous prestigious awards, such as Hospitality Platinum Award Indonesia with variants of series and years and Wine Spectator Award of Excellence for 5 years in a row, speak volume. Apart from some minor interior changes (and some new international awards), the place, the concept, and the atmosphere don’t show any differences from years ago. The most notable changes actually comes from the new seasonal menu and Gilles Marx’s (Amuz’s Chef Founder) appearance who decided to grew some beard, and Passion is probably the first media to feature Gilles’ new look.



    Read More
  • 24/11/2017 - Aria Sankhyaadi 0 Comments
    The Proper Hot Chocolate

    You’ve heard this saying somewhere, “stop trying to make everybody happy, you aren’t chocolate.”


    Even though it’s hard to deny that fact, we found it weird to know that there are so few chocolate cafes even though Indonesia is widely known as the third cacao producer and exporter in the world. The truth is, chocolate café is not as popular as coffee shop. It’s even surprisingly rare to have chocolate café that serves proper hot chocolate.


    We can’t blame you if you assume hot chocolate is chocolate drink made of instant chocolate powder like you’ve had in many of the coffee shops. However, a true hot chocolate that is made out of melted chocolate with steamed fresh milk is surprisingly rare. Fortunately, it took no chocolate expert to tell the difference between the instant powder and the real stuff. From the texture, the intensity and the complexity of the flavor, you’d probably wondering why we don’t have more places serving this kind of goodness? Thank God, we found Kakolait in BSD, Tangerang, one of the fastest developing regions in Jabodetabek.


    Kakolait actually has 8 owners, and 6 of them went to college in Sydney, Australia. “We missed Sydney’s atmosphere and we haven’t found a good hot chocolate drink in Jakarta. Finally, we decided to open up a café with proper hot chocolate. We have wider target audience, kids to the elders are enjoying Kakolait,” said Pricillia Pranata, one of Kakolait’s owners.


    Classic Hot Chocolate is probably Kakolait’s most iconic drink, and as always, opt for the dark one instead of milk. It’s some sort of an unwritten rule for any chocolate lovers, in case you’re wondering. If you enjoy it, you might want to take a step further by ordering the Thick Hot Chocolate. It’s probably the most intense hot chocolate we’ve had with very heavy texture that you can’t find in any other places.


    When it’s hot outside, you can always pick Ice Chocolate. Although not as intense as the hot counterpart due to the ice cube, the menu still packs some serious intensity. Apart from any chocolate-based drinks, the place also serves other drinks such as milk shake, coffee, and tea. Kakolait also has some waffle menu to accompany their drinks.


    If you’ve tried the Classic Hot Chocolate, most probably you won’t see hot chocolate the same way as you were before. Kakolait has set the new standard of hot chocolate and we predict that sooner or later, more people will demand such quality hot chocolate in their favorite coffee shops. The good news is, we’ll see Kakolait’s new outlet coming up in Jakarta in near future.


    ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------


    Read More
  • 17/11/2017 0 Comments
    Passion Media’s Giveaway is back! #NovemberGiveaway

    Menangkan:

    Hadiah Pertama: 1 Voucher menginap3 hari 2 malam di Sheraton Bali Kuta Resort di deluxe room, termasuk breakfast untuk 2 (Dua) orang di Feast Restaurant.
    Hadiah Kedua: 1 FnB Voucherdi Seafood Martini Friday untuk2 (dua) orang di by the pool with breath-taking view over the Indian Ocean.


    Read More
  • 28/10/2017 - Chef Budi Lee 0 Comments
    Soto Tauto

    Red paste

    Ingredients :


    60 gr shallot
    20 gr garlic
    10 gr ginger
    10 gr candlenut
    100 gr curly red chilly
    50 gr oil

    Method :
    Blend into fine paste


    Read More
  • 28/10/2017 0 Comments
    Deep Fried Pacific Saury Fish Autumn Style

    Ingredients

    Saury fish (SANAM) 1 pce/280 gr
    Shiso leaf 1 pce
    Ume Japanese plum 1 pce
    Flour As Needed
    Carrot 15 grm x 3 pcs
    Pumpkin 15 grm x 2 pcs
    Lutos root 2 gr x 2pcs
    Sweet corn 60 gr
    Fresh ginkgo nuts 3 pcs
    Chestnut Japan:
       Grilled 3 pcs
       Deep fry 2 pcs


    Read More
  • 28/10/2017 0 Comments
    The State Palace Got Caffeinated

    Istana Negara mengundang sekumpulan pecinta kopi dengan berbagai macam latar belakang untuk menyajikan kopi di Istana Negara dalam rangka merayakan HUT RI ke-72 pada 15-17Agustus 2017. Pecinta kopi ini terdiri dari profesor kopi, petani kopi, barista, bahkan ada Monica Tjandra yang berprofesi sebagai People Development dan Quality Assurance Manager at The Seminyak Beach Resort & Spa. Mereka semua diundang ke istana atas nama Kopi Mengani Bali. 


    Read More
  • 28/10/2017 0 Comments
    From Wheat to Flour

    ACP (Association of Culinary Professionals) dan Bungasari Flour Mills Indonesia berkolaborasi untuk menghadirkan workshop edukasi berjudul “From Wheat to Flour” pada Sabtu 26 Agustus 2017 di Modena Experience Center. Acara yang pesertanya didominasi dari kalangan murid SMK ini membahas tentang perjalanan panjang gandum menjadi terigu hingga menjadi produk akhir seperti roti, mie, dan berbagai produk gorengan.


    Read More
  • 28/10/2017 0 Comments
    Gathering Gratiser at El Chef, Jakarta

    Jika Anda termasuk orang yang suka gratisan (memangnya ada yang tidak suka?), kini ada aplikasi untuk Anda: Gratiser. “Terdapat lebih dari 300 restoran, coffee shop, bengkel, salon, gym yang telah bergabung dengan kami. Semuanya gratis, ini bukan diskon, Anda tidak diwajibkan untuk membeli apa-apa terlebih dahulu,” jelas Candri, CEO dan Co-Founder Gratiser.


    Read More
  • 28/10/2017 - EveTedja 0 Comments
    A Thunderous Flavour

    We talk with Rajawali Suriadiredja about his passion for Japanese cuisine and the importance of creating a strong culture for culinary establishments, as evident in his F&B management company, the Kaminari Group.


    Do tell us about your restaurants and their concepts.
    I’ve always liked the concept of live interaction between the guest and the kitchen in Japanese food culture. Thus, Rayjin Teppanyaki was born four years ago. After that, Kajin was created, an izakaya with contemporary sushi creation and a wide range of alcohol beverages. Then, I redesigned Dahana, which is located in the same compound. It offers a wide selection of tasty and comfortable Japanese home-cooked meals. Next, Fujin was opened in Jakarta. It is similar with Rayjin but with an emphasis on fine whiskey and refined small bites. There is also Jin Jin in Denpasar, a donburi restaurant created for the local market. Currently, we are developing Musubi in Canggu. It is going to offer a new take on brunch with Japanese influence. All of them have their own characters but the Japanese cuisine and culture are prevalent in their concept and food. We manage all of the restaurants under Kaminari Group.

    And, how does Kaminari Group plays its part?

    Kaminari Group was founded by I Gede Putu Banny Parasuth and me. Our expertise is in managing Japanese culinary establishment. From creating the right concept to managing the restaurant, we work closely with our shareholder and partner to maintain the day-to-day operation. Currently, we are based in Bali and Jakarta.

    It is not easy to make a breakthrough in F&B Industry, especially in Bali and Jakarta. What is your recipe for success?

    F&B are thick in our blood. We don’t gamble. We know exactly what we are doing; we know what works and what doesn’t work. We know how to make people happy. Our aim is to continue the good work that we have been doing so far and push the standard. Bali and Jakarta have a high standard and we need to keep it up and elevate it further. I don’t think we can afford to play it safe anymore. In Bali, for instance, we have international restaurateurs opening new restaurants all over the places and that’s our competition. I learned from my Japanese heritage and work experience on the importance of work ethics. That is what we are trying to instill in our team: discipline, hospitality, hard work, leadership, and to continuously motivate each and every individual to grow and evolve.

    How would you like the group to be known for?

    I want us to be known as a leading F&B group for Japanese cuisine. There is a wide range of Japanese cuisine and I would like to introduce them to our market. I was raised in two cultures and I think that’s how we learn to balance our flavour. Indonesian palate needs stronger flavour and we combine them with the root of Japanese cuisine which lies in using good quality ingredients, details, and solid presentation.
    I have learned that it is important to create a specific culture for a restaurant, the way that we do our things. Everything from the food, down to the smallest details of service, that what separates you from the others. I want when people go to our restaurants, they go not just for the food but also to experience the service and the ambience, to be transformed to another culture.

    Read More
  • 26/10/2017 - Edwin Pangestu 0 Comments
    [ID] - The Trending Celebrities’ Cake Phenomenon

    Segala sesuatu yang mempercepat laju perekonomian merupakan hal yang baik, namun, CRK mengingatkan kita akan bahaya melaju terlalu cepat. Selebritis yang memiliki bisnis sampingan bukanlah hal baru. Namun tren cake selebriti ini tentu akan menjadi perhatian semua orang ketika para mereka melakukannya secara kolektif, dan terutama setelah mengetahui bahwa omset bisnis ini dalam sehari dapat menyamai penjualan satu outlet lain selama sebulan. Chef Rahmat Kusnedi (CRK), Presiden Indonesia Pastry Alliance (IPA) menjelaskan tentang sejarah kehadiran cake selebriti, berikut dampak positif dan negatif dari tren yang berlangsung secara nasional ini.


    Read More
  • 26/10/2017 - Edwin Pangestu 0 Comments
    The Trending Celebrities’ Cake Phenomenon

    Anything that accelerates economy is always good, however, CRK warns us the danger of speeding up.


    Celebrities who run side businesses are nothing new. However, the celebrities’ cake trend will catch everyone’s attention when conducted collectively, especially after knowing the fact that the daily sales of this business can reach the monthly sales of other outlets. Chef Rahmat Kusnedi (CRK), The President of Indonesia Pastry Alliance (IPA) explained the history of the celebrity cake trend, with its positive and negative impacts of this nationwide trend.


    Read More
  • 20/10/2017 - Edwin Pangestu 0 Comments
    [ID] - THE ONE WHO FELL IN LOVE WITH INDONESIA

    Chef Eric Gouteyron menyambut Passion di pastry shop-nya L’Amandine yang berlokasi di Kelapa Gading, Jakarta. Ia bercerita mengenai karirnya yang gemilang selama hampir selama empat dekade serta mengapa ia begitu jatuh cinta dengan Indonesia.

    Read More
  • 20/10/2017 - Edwin Pangestu 0 Comments
    THE ONE WHO FELL IN LOVE WITH INDONESIA

    The seasoned French chef Mr Eric Gouteyron welcomed Passion at his boutique pastry shop L’Amandine in Kelapa Gading, Jakarta. There he told us about his colorful soon-to-be four decade career as a professional pastry chef and how he fell in love deeply with Indonesia.

    Read More
  • 20/10/2017 - Edwin Pangestu 0 Comments
    The Complexity of Japanese Cuisine

    When you’re in the industry for some years, it’s as if you have the ability to guess a chef’s personality through his dishes.

    And among the chefs from all around the world, Japanese chefs have special place in my mind, especially in term of the presentation, which mostly exhibits high level of detail with just the beautiful combination of color and texture. It is easy to assume that Japanese chefs are cold-hearted people who are obsessed with perfection. 


    However, after spending some minutes with Masami Okamoto, The Japanese Chef for Keyaki, Sari Pan Pacific’s famous Japanese restaurant, you’ll reveal his warmer and funny side. I mean, just look at his picture. Chef Masami Okamoto shares his experience working in various cities in the world, about Japanese cuisine, the hardships of running a Japanese restaurant, and his love for dogs.

    Read More
  • 20/10/2017 - Edwin Pangestu 0 Comments
    [ID] - The Complexity of Japanese Cuisine

    Ketika Anda berada di industri ini selama beberapa tahun, seolah-olah Anda mendapatkan kemampuan untuk mengenali kepribadian seorang chef melalui masakan-masakannya. Dan di antara semua chef dari seluruh penjuru dunia, Chef Jepang memiliki tempat khusus di benak saya, terutama dalam hal presentasi, yang biasanya memperlihatkan level detail yang tinggi dengan kombinasi indah dari tekstur dan warna. Mudah bagi saya untuk berasumsi bahwa Chef Jepang adalah orang-orang berhati dingin yang terobsesi dengan kesempurnaan.


    Namun, setelah menghabiskan beberapa menit bersama Masami Okamoto, Japanese Chef Keyaki, restoran Jepang dari Sari Pan Pacific Jakarta yang terkenal, Anda akan mengungkap sisi lainnya yang lebih hangat dan humoris. Maksud saya, lihat saja fotonya. Chef Masami Okamoto menceritakan pengalamannya bekerja di berbagai tempat di dunia, mengenai masakan Jepang, kesulitan dalam menjalankan restoran Jepang, dan kecintaannya pada anjing.

    Read More
  • 19/10/2017 - Eve Tedja 0 Comments
    The Art of Grilling

    Exploring the flavour of authentic Japanese Teppanyaki buffet at Edogin is a treat that one must not miss at The Mulia, Nusa Dua, Bali.


    Teppanyaki cooking has an interesting background history. It began in Japan in the 1900s with meals being prepared on a small grill within family households until a teppanyaki style restaurant named Misono opened its first branch on 1945. However, the skilled manoeuvres received lukewarm response from the locals and instead, found popularity with the GIs who were stationed in Japan. They took it excitedly back to the States and the ostentatious teppanyaki cooking style reminds popular until today despite being a far cry from its authentic Japanese beginning.


    When we arrive at Edogin, two chefs are quietly manning the two hot iron griddles in the middle of the room. On a counter around them, a smorgasbord of premium Wagyu beef cuts and seafood bounties are displayed neatly. In between the juicy pink shrimps and pudgy scallops, there are fine selection of cooked Japanese delights such as unagi kamameshi, miso soup, and baked Hokkaido oysters. While on the far corner of the room, a dedicated appetizer counter is topped with vegetables, beautiful sashimi cuts, and sushi. Next to it, there is a self-service soba station and crispy selection of kushiage or deep fried skewers and vegetable. At the dessert station, a Japanese chef is skilfully rolling teppanyaki ice cream for excited little children. 


    The fragrant aroma of seared beef and the teppanyaki knife actions always excites me. True to its authentic Japanese root and contrary to what everyone thinks of the fiery action packed teppanyaki experience, Edogin’s way of grilling is calm and assured. Here, the chefs work effectively and skilfully, dicing the meat without too much flair, nor drama. After filling my plate with the marbled tenderloin and ask the chef to cook them medium rare, I go back to my table and order a hot sake to keep me and my dining partner company. 


    The earthy colours of the interior and low lighting create intimacy. Despite the large number of diners on every Thursday to Saturday when the buffet is served, everything is done in a hushed and gentle manner. Elegantly attired waiters in gold kimono inspired uniform is offering me another options of freshly prepared dishes from the kitchen. “We have various skewers, tempura, ramen, udon, soba, and donburi,” explains the waiter. Then, two plates of grilled beef, mushroom, vegetable, scallop, and shrimps arrive at our table. Each and every piece is cooked to perfection. That is the thing I appreciate the most about Japanese cuisine. It is deceptively simple but the precise technique and the use of ingredients that it takes before a dish is served is nothing but perfection.


    Read More
  • 18/10/2017 - Aria Sankhyaadi 0 Comments
    [ID] - No Rest for The Weary

    Wakil Indonesia Pastry Alliance (IPA) tidak menunjukkan gejala untuk berhenti, bahkan untuk sekedar bersantai. Pada saat booming hotel di tahun 90an, hampir semua profesi Pastry Chef di hotel bintang 5 didominasi oleh ekspatriat. Tentu saja, ini soal waktu bagi orang Indonesia untuk mendapatkan pengetahuan sehingga layak untuk menggantikan posisi mereka. Chef Tusyadi, Pastry Chef Balai Sidang Jakarta Convention Center (BSJCC) sekaligus Wakil Presiden Indonesia Pastry Alliance (IPA), merupakan salah satu generasi pertama orang Indonesia yang berhasil menduduki posisi Pastry Chef di hotel berbintang. 


    Chef Tusyadi terlihat lebih muda dari umurnya, kami bahkan sempat terkejut begitu ia menyebut angka (silahkan tebak sendiri). Setelah melakukan sesi pemotretan produk, ia mengajak kami ke ruangannya dimana ia tidak segan untuk membuatkan teh sendiri meski kami sempat menolak agar tidak merepotkan. “Tidak boleh begitu, ini wajib hukumnya (membuat teh untuk tamu),” katanya bersikeras. Akhirnya kami duduk untuk mendengarkannya bercerita tentang latar belakang, karir, hingga keputusannya untuk tidak libur sehari pun selama setahun belakangan

    Read More
  • 18/10/2017 - Aria Sankhyaadi 0 Comments
    No Rest for The Weary

    One of the most senior Pastry Chefs in Indonesia has no sign of stopping any time soon, nor slowing down.


    In the era of hotel boom in the 90’s, almost all of the Pastry Chef positions were held by expatriates. Of course, it’s only a matter of time before the locals gain the knowledge to replace them. Chef Tusyadi, Pastry Chef of Balai Sidang Jakarta Convention Center (BSJCC), also the Vice President of Indonesia Pastry Alliance (IPA), is among the first generation of Indonesians to reach the position of Pastry Chef in prestigious hotel.
    Chef Tusyadi appears much younger than his actual age, we even surprised when he mentioned the number (feel free to guess). After the photo session, he escorted us to his room where he didn’t hesitate to make us some cups of tea even though we refuse at first. “I can’t do that, it’s my duty (making tea for guests),” he insisted. We finally sat down to hear his story about his background, career, and his decision not to have any holidays over “The last one year”.


    Read More
  • 14/10/2017 - Edwin Pangestu 0 Comments
    [ID] - The Height of Nikkei Cuisine

    Akulturasi dari dua kebudayaan yang berbeda selalu menjadi hal yang menarik untuk disaksikan. Ditambah lagi jika hal tersebut disajikan di atas piring, dan dinikmati di restoran tertinggi di Indonesia.


    Jika Anda tumbuh besar di tahun 80an dan 90an, Anda pasti familiar dengan istilah “Henshin” (bahasa Jepang untuk berubah). Itu adalah kata yang selalu diteriakkan para Kamen Rider, mulai dari Takeshi Hongo (Kamen Rider Ichigo), Kotaro Minami (Ksatria Baja Hitam), dan penerusnya, ketika mereka ingin berubah dari manusia biasa menjadi Kamen Rider. The Westin Jakarta menggunakan kata catchy, edgy dan penuh arti ini untuk menjelaskan perubahan dari lobby yang cenderung konservatif menuju Henshin di lantai 67-69 yang lebih kontemporer.

    Read More
  • 14/10/2017 - Edwin Pangestu 0 Comments
    The Height of Nikkei Cuisine

    It is always exciting to see the acculturation process of two different cultures. It’s even more exciting if it’s served on a dish, at the highest restaurant in Indonesia.


    If you grow up in the 80’s to 90’s, you must be familiar with the word “Henshin” (literally mean “transform”). It’s the exact word screamed by Kamen Riders, from Takeshi Hongo (Kamen Rider Ichigo) to Kotaro Minami (Kamen Rider Black) and beyond, whenever they transform from the human form to the mighty Kamen Rider. The Westin Jakarta uses the catchy, edgy, and meaningful name to describe the transformation from their rather conservative lobby from ground floor to the more contemporary Henshin, located on floor 67-69.

    Read More
  • 09/10/2017 - Eve Tedja 0 Comments
    A House Party

    We pay a visit to The Sayan House in Ubud and its sensual flavour of Japanese Latin fusion.


    The house is hidden from the main road. It is hidden for a good reason, for when we enter the restaurant through its large open-kitchen, we are welcomed by the lush green view of the famous Sayan Gorge. There is an intimate living and dining room near the kitchen but the restaurant’s open-air favourite dining spot on the lower ground is where we are heading for our group lunch. The house is a mixture of colonial and tropical aesthetic, resulting in a romantic ambience with an understated elegance. A well-designed pond with river stones runs through the garden, reminding me with the calmness provided by a Japanese garden. Coming here feels like visiting the house of your worldly, well-travelled and well-to-do neighbour, so to speak. 


    Making use of the superb view, the restaurant recently added The Sunset Bar on the far corner of the garden. It makes a nice spot to watch the sun goes down with a glass of martini such as the Machu Matilda. The freshness of the basil, tamarillo and lime goes refreshingly well with the vodka and ginger ale. Ubud sure needs more places for sunset viewing especially when it comes with a solid cocktail creation and a fine collection of Japanese whiskey such as this one. 


    The concept of marrying Japanese cuisine with South American flavour is not as contradictory as it seems. It’s been done for a long time especially in the Latin continent where there is a significant Japanese population. Chef Yuki Tagami have had his share of experiences in this sexy fusion and translated it well into the menu at The Sayan House. When our Sashimi Gunkan arrives on the table, the combination of salmon, guacamole, jalapeno and soy ginger dressing immediately creates uproar. The same ruckus happens again when Los de Wayan, a tempe tempura tacos with a tasty home-made sauce is served and eaten in no time. The flavour is simple and straight forward. Another bold fusion of a Latin –Nippon love affair like ceviche, tempura with chimichuri sauce or ensalada maya is also available to be tasted. 


    Lastly, we devour the aesthetically pleasing Bento Box. It is a vibrant assortment of chicken salad, salmon sushi roll, wasabi mashed potato, chicken croquette, tofu salad, and a tasty teriyaki chicken. It is quite fulfilling and comes with a choice of dessert. The Churros y Horchata closes our long lunch with its unique taste of Horchata ice cream. Inspired by the popular Central American rice based drink, the coldness of the ice cream complemented the hot and crispy texture of the churros nicely. 


    Intimate, private, and inviting are some of the words to describe this house by the gorge. However, ultimately the reason to come and pay it a visit is to enjoy the tasty and unique flavour that is not quite east or west but something entirely new and exciting.


    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

    Read More
  • 06/10/2017 0 Comments
    Soto Tauto

    Red paste

    Ingredients :
    60 gr shallot
    20 gr garlic
    10 gr ginger
    10 gr candlenut
    100 gr curly red chilly
    50 gr oil

    Method :
    Blend into fine paste

    Read More
  • 06/10/2017 - Edwin Pangestu 0 Comments
    [ID] - Message in a Bowl

    Di tengah isu disintegrasi negara ini, kita bisa belajar banyak soal Bhinneka Tunggal Ika dari leluhur melalui, percaya atau tidak, Soto Tauto. Setelah melihat kembali majalah kami selama 3 edisi, kami merasa bahwa kami tidak cukup banyak mengekspos makanan tradisional secara lebih mendalam. Padahal Indonesia memiliki kebudayaan kuliner yang sangat kaya dan mulai menjadi pusat perhatian dunia. 


    Oleh sebab itu, pada edisi ini kami menantang Chef Budi Lee yang berasal dari Pekalongan untuk menginterpretasikan secara modern salah satu hidangan khas kampung halamannya, Soto Tauto. Budi Lee sendiri merupakan seorang mantan ketua YCCI (Young Chef Club Indonesia) dan pernah terlibat mendirikan restoran Munchies di Jakarta. Sekarang ia menikmati profesinya sebagai konsultan F&B sekaligus berjualan rendang online dengan nama Babi Baper (Rendang Babi Pelepas Rindu).

    Read More
  • 06/10/2017 - Edwin Pangestu 0 Comments
    Message in a Bowl

    In the middle of the nation’s issue of disintegration, we can learn a lot about unity in diversity from our ancestors through, believe it or not, Soto Tauto.


    After reviewing our magazine for the past 3 issues, we felt that we didn’t expose much of the traditional food in a deeper perspective. In fact, Indonesia has very rich culinary culture and started to take the center stage in the world’s gastronomy stage.


    Therefore, in this issue, we challenge Chef Budi Lee, a true Pekalongan man to interpret his hometown’s specialty, Soto Tauto, in a modern way. Budi Lee is the former President of YCCI (Young Chef Club Indonesia), involved in founding the restaurant Munchies in Jakarta. Now, he’s enjoying his life as F&B consultant, and also selling online rendang with the name Babi Baper (Babi Pelepas Rindu).

    Read More
  • 05/10/2017 0 Comments
    [ID] - The World’s Seventh Brewer

    Ketika seseorang yang mendapat peringkat ke-7 dalam kejuaraan World Brewers Cup menawarkan Anda kopi, Anda tidak mungkin menolaknya! Espresso atau latte adalah pilihan menarik, tetapi secangkir kopi filter V60 adalah pilihan yang jelas bagi saya untuk mengetahui mengapa Harison Chandra, salah satu pemilik Ottoman’s Coffee Brewers, berhasil menjuarai IBRC (Indonesian Brewers Cup) 2017 dan berhasil menduduki peringkat 7 dunia di World Brewers Cup. 


    Faktanya, ini adalah pencapaian terbaik Indonesia setelah sebelumnya selalu kesulitan untuk menembus 10 besar dunia, baik untuk kategori barista, brewers, latte art, mau pun cup taster. Hal ini pula yang membawa kami pada Ottoman’s Coffee Brewers.

    “Mau kopi yang seperti apa?” tanya Harison. “Saya sedang ingin sesuatu yang bright dan tidak pahit,” jawab saya. Meski sempat ragu pada penggunaan temperatur yang sangat tinggi (98o C), ternyata kekhawatiran itu tidak terbukti. Kopi Ethiopia Kelloo dari Smoking Barrels (roaster) terasa begitu bright dengan aroma citrus, floral, dengan ending yang sweet. Saya bahkan tidak perlu berusaha terlalu keras untuk memahami aroma apa saja di secangkir kopi tersebut.

    Kebetulan, Harison memiliki selera yang mirip dengan saya soal kopi. “Saya suka kopi yang bright, bitterness is a big no no for me! Banyak orang bikin kopi hanya memperhatikan soal body dan sweetness, that’s what I call one-dimensional coffee. Untuk kopi filter, first rulenya adalah harus clear, very clear and clean sehingga kita dapat mendapatkan notesnya secara cepat dan mudah. Sama seperti ketika Anda minum jus jeruk, seketika Anda langsung tahu itu jeruk kan?” jelas Harison.

    Read More
  • 05/10/2017 - Aria Sankhyaadi 0 Comments
    The World’s Seventh Brewer

    When someone who is ranked 7th in the World Brewers Cup offered you a cup of coffee, you don’t say no!

    Espresso or latte are interesting options, but that afternoon, a cup of V60 filter coffee would be obvious for me to understand why Harison Chandra, one of Ottoman’s owners, won the IBRC (Indonesian Brewers Cup) 2017 and managed to get the 7th seat in World Brewers Cup. In fact, this is the best achievement for Indonesia after having difficulties in getting to the world’s top 10 for any coffee categories, from barista, brewers, latte art, or cup taster. This is what leads us to Ottoman’s Coffee Brewers.


    “What sort of bean would you like?” asked Harison. “I want something bright, with no bitterness,” I answered. At first, I was doubtful with the use of high temperature (98oC), after a sip, I realized my concern was pointless. The Ethiopia Kelloo bean from Smoking Barrels (roaster) tasted so bright with citrus, floral notes and sweet after taste. I didn’t even have to try too hard to figure what’s going on in the cup.


    Fortunately, Harison share the similar taste preference as I do. “I like bright coffee, bitterness is a big no no for me! Most people only concerned about body and sweetness, that’s what I call one-dimensional coffee. For filter coffee, the first rule is it has to be clear, very clear and clean so we can quickly and easily gets the notes. It’s like when you’re drinking orange juice, you know right away that it’s orange, don’t you?” explained Harison.

    Read More
  • 04/10/2017 0 Comments
    Wagyu Steak Promotion at The Lobby Restaurant & Lounge

    If you, like us, love a good slab of meat then perhaps it’s high time we make our visit to Mercure Jakarta Sabang throughout September and October as the hotel is celebrating one of its beloved promo where guests can indulge in dining with good quality Wagyu, properly marbled and rich in Omega 3 and Omega 6.


    Read More
  • 02/10/2017 0 Comments
    THE TRANS RESORT BALI DEBUTS NEW CHINESE INSPIRED DESSERTS

    Welcoming the Mid-Autumn Festival, The Trans Mooncake offers classic and the twist of local flavours in every bite.


    Bali, Indonesia, 1 October 2017 – The Moon Festival or famously known as Mid-Autumn Festival which falls on the 15th day of the 8th lunar month, and this year will be commencing on 4th October, is the important date for Chinese people where they sit together and enjoy mooncakes on a peaceful night with the brightest moon. Every bite of the mooncake has history of over 3,000 years, where the Mid-Autumn first celebrated by the emperors and the people during the Song Dynasty to worship the moon and eating together with the hopes of prosperity and good harvest.


    Compounding the Chinese culture and traditions in celebrating Mid-Autumn Festival, The Trans Resort Bali debuts its assortments of homemade mooncakes which are fresh, flavourful, and rich of aromas.


    Read More
  • 28/09/2017 0 Comments
    Tulip Grand Baking Demo 2017

    TULIP Chocolate kembali menggelar Grand Baking Demo yang ditujukan kepada seluruh pelanggan setia produk TULIP Chocolate wilayah Jawa Timur.Bertempat di Grand Ballroom Shangrila Hotel Surabaya pada tanggal 20 Juli 2017, Grand Baking Demo Ini dibawakan oleh Chef Benty Diwansyah dan tim.Produk TULIP chocolate jenis Couverture unggulan seperti TULIP Easimelt HESTIA, KRAKATOA dan AURA menjadi fokus dalam Grand Baking Demo kali ini.


    Read More
  • 27/09/2017 0 Comments
    Wave [Coconut Sponge – Basil Mango Jelly – Dark Chocolate Cremeux ]

    Wave [Coconut Sponge – Basil Mango Jelly – Dark Chocolate Cremeux ] by Chef Fararine


    Coconut Sponge:
    2 ea Telur
    150 g Gula pasir
    122 g kelapa parut kering

    Cara membuat:
    1. Kocok telur dan gula pasir menggunakan balloon whisk, dan dihangatkan dengan bain marie hingga hangat.
    2. Kocok dengan menggunakan mixer sampai mengembang 2x volume.
    3. Campurkan dengan kelapa parut kering.
    4. Ratakan kedalam 2 buah loyang 10 x 30 cm .
    5. Panggang dengan suhu 180oC selama ±15 menit.


    Read More
  • 26/09/2017 - Edwin Pangestu 0 Comments
    [ID] - The Spice Orchestra

    Masih ingat pelajaran sejarah di sekolah? Negara pertama yang menjajah Indonesia adalah Portugis dengan misi mereka 3G (Gold, Glory, Gospel). Konon harga rempah-rempah di Barat sangat tinggi, itulah mengapa mereka datang ke Indonesia. Sekarang, alasan mengapa kita dijajah menjadi alasan mengapa kita sangat bangga menjadi orang Indonesia. Berbeda dengan masakan western, masakan Indonesia sangat kaya rasa, berkat orkestrasi bumbu di atas makanan tradisional yang diturunkan dari leluhur kita. Berlokasi di tempat modern di area Menteng, Kaum Jakarta merupakan lokasi utama dari konsep restoran Indonesia dari Potato Head Family dan mempersembahkan berbagai pengalaman lifestyle pilihan yang menampilkan warisan kuliner dan budaya Indonesia dalam konteks yang baru dan modern. Kaum Jakarta adalah lokasi yang ketiga, setelah Hong Kong dan Bali.

    Read More
  • 26/09/2017 - Edwin Pangestu 0 Comments
    The Spice Orchestra

    It took only a night at Kaum to understand why The Portuguese traveled half the earth to Indonesia over 500 years ago.


    Remember our history lesson at school? The first country to colonialize Indonesia was Portuguese, along with their mission, 3G (Gold, Glory, Gospel). It is said that the spices’ price back then in the West were very expensive, and that’s exactly why they came to Indonesia. Now, the reason why we were colonialized became the reason why we’re very proud of being Indonesian. As opposed to western cuisine, Indonesian cuisine is very rich taste-wise, thanks to the orchestra of spices on the traditional dishes which were passed down from our ancestors. Housed in a modern space in Menteng, Kaum Jakarta is the flagship outlet of Potato Head Family’s Indonesian dining concept Kaum and presents curated lifestyle experiences that showcase Indonesia’s culinary and cultural heritage in a new, modern context. The Jakarta outlet is the third Kaum location, following Hong Kong and Bali.


    Read More
  • 25/09/2017 0 Comments
    Caramel Barb Wire by Chef Irwan

    Caramel Barb Wire by Chef Irwan

    Pain de gene:

    60 g Almond powder
    29 g Gula halus
    32 g Terigu protein rendah
    50 g Gula pasir
    3 ea Putih telur
    57 g Unsalted Butter

    Cara Membuat:
    1. Panaskan Unsalted butter hingga berwarna kecoklatan, biarkan dingin.
    2. Campurkan dan saring bersama – sama Almond powder, gula halus, dan terigu protein rendah.
    3. Tambahkan gula pasir dan putih telur, aduk rata.
    4. Masukkan unsalted butter yang telah dipanaskan, aduk rata.
    5. Tuangkan kedalam loyang ukuran 10 x 30 cm, dan panggang dengan suhu 180oC selama 20-25 menit.


    Dark Almond Crunchy Base:
    200 g Tulip Easimelt AURA
    50 g Tulip Cocoa Butter
    250 g Roasted Almond Slice

    Cara membuat :
    1. Lelehkan TULIP Easimelt AURA dan TULIP Cocoa Butter, campurkan dengan roasted almond slice yang telah dihancurkan.
    2. lalu tuangkan diantara 2 lembar kertas roti, lalu giling hingga tipis, dinginkan dan potong sesuai ukuran cake.


    Read More
  • 23/09/2017 - Rian Farisa 0 Comments
    SURPRISES THAT AWAITS YOU AT ATTARINE

    Attarine is undoubtedly among Jakarta’s most creative dining scenes to date. At its helm is Executive Chef Jacob Burrell, a man of many talents who skillfully incorporates different cuisines, techniques, and ingredients that uniquely defines the restaurant’s genre. He shares Passion about himself, the restaurant, and a recipe for you to try.


    Jacob Burrell has always been a curious person, but becoming a professional chef was never his real intention at the beginning. He wanted to become a teacher since his secondary school days - and that’s a noble aspiration that he still holds dearly until now. You can tell from certain angles that he does look like a teacher and he will thank you for the praise - with a big smile.

    He has solid know-how in chemistry and mathematics - the very subjects he wishes to be a teacher of initially. When he received extra credits during his university days, he even took musical theory class. His imposed height came from his fondness of basketball, and he used to coach as well. Not just basketball, but also soccer.


    One day he came to a realization that becoming a chef would be the ultimate test of his skills. Not just because he has some basics in cooking back then, but it could be the answer to his endless curiosity. “Cooking is not just physical. There’s history, science, art, business, creativity, people, and psychology involved. It encompasses everything and I fell in love more and more about it”, according to the chef.

    So why venture too far at the beginning, one might ask. Mr Burrell will simply answer that he likes to learn about everything. But certainly it would be hard to focus on all that, I then ask. “Yes, but by becoming a chef - it keeps me locked in, excited, and ready to come to work the next day. It’s not boring, I’m still learning, and yet I know absolutely nothing”, replies the chef modestly.

    With his man bun and a casual outfit behind the apron, his relaxed manner and inventive creations have won the hearts of many at Attarine. He drew his experience mostly from the stints back with Big Sur Bakery and Restaurant in California, where he also learned a lot about pastry and mastering the wood-fired oven, and working for the three-Michelin starred restaurant Manresa under Chef David Kinch himself.

    Our visit to Attarine coincides with the unveiling of the latest menu lineup. The opener started with Market Ceviche that features fresh catch of the day and the use of turmeric for the lime juice. Very refreshing and certainly appetizing. There’s also a stroke of genius found on jackfruit on sourdough toast. Sweet and pleasantly familiar, this one easily dominates the appetizer section.

    For the main course, there’s the BBQ whole squid which was done immaculately and it sits over a bed of what one would call as “sambal ijo” and paired curiously with crispy baby pototoes. The clincher came from six hours long braised short ribs with oyster sauce and shiitake mushrooms. Suddenly it’s Chinese now and how wonderful could that be!

    So come and converse with the chef, ask for his recommendations, and have the starters and the mains together for everyone. You’ll find that an adventure across the world awaits you here. Back home, don’t forget to try the recipe for Market Ceviche, courtesy of the chef himself.




    Read More
  • 22/09/2017 0 Comments
    A Weekend Tea Party

    Despite being partly hidden in Canggu, Yamuna Homemade Pastry is quietly garnering faithful followers since opening its door six months ago. Passion talks to the man behind the artisan dessert factory and finds out the driving force behind its success.


    Blink and you will miss it. The tiny pastry shop is located behind a carved door. You may think that you get into somebody’s yard when you step inside. Potted plants, trickling water fountain, leafy wide leaves, and cozy benches are scattered on the yard. Only when you venture further inside, will you find that there stands a small pastry shop with delightful sweet items on display. In the wall cabinet, neatly aligned tea selections and carefully curated tea pots are displayed.

    Yamuna has been a cult hit for the people in the know. When I Made Agus Pramana decided to quit his cruise ship career on 2013, he only knew one thing for certain. “Pastry is my passion. That’s all I want to do. I didn’t know what or how but I know it will involve having my own pastry shop,” says Pramana. And so he learned from the best. He went to study in France under Chef Serge Billet of La Villa des Chefs in Aix de Provence, the respected Le Cordon Bleu, and even following the legendary pastry course from Pierre Hermé. By the end of 2014, he has begun to receive delivery orders from friends and family.

    The response was very positive until he decided to open a pastry shop when the opportunity of a place comes up. With his other two assistants, he bakes, glazed, sugared, and garnishes their beautiful cakes daily. The minimalist look of their cakes belies the complexity underneath. Take the romantic appeal of Ispahan, for example. Inspired by Iran, the cake is made of white chocolate, raspberry and rose. It is glazed elegantly in a romantic heart shaped with an elegant rose petal on top.

    The Montaigne is another favourite. Inspired by the mountain, it is made of salted caramel, almond tart, chocolate mousse, and raspberry lava. The flavour of sweet and salty are complementing each other. Early Pillow will make tea lovers giddy with joy since it is inspired by the Earl Grey Tea. Their dedication in using only the best ingredients and careful artistry in each and every piece definitely paid off especially after watching the beeline in front of their door. Open only for weekends, Yamuna Homemade Pastry is certainly a special treat that you want to enjoy with your friend and special ones.

    Read More
  • 18/09/2017 - Eve Tedja 0 Comments
    All That Jazz

    Dinner is over and yet, you still don’t want the night to end. Luckily, there is now a jazz club that opens until late. There is something dark and secretively sexy about Paris Cat Jazz Club. As soon as you climb up the staircase, you will find a beautifully dark space for intimate time for two and a well-lit stage with a dedicated acoustic that will make any jazz aficionado happy. 


    Read More
  • 16/09/2017 - Rian Farisa 0 Comments
    THE FINEST FROM THE LABOR OF LOVE

    Sabrina Mustopo knew well that Indonesian cocoa has a lot of potential waiting to be further discovered. Her experience working with governments and international think tanks for agricultural matters brought her to a realization that improving the lives of the farmers will positively affect the cocoa industry and the nation’s economy. As we know it, our country is the third largest cocoa producer in the world but severely lacking when it comes to quality. 


    Together with her colleague Simon Wright, Kakoa was established in 2013 - which later rebranded as Krakakoa. The aim is to produce high quality Indonesian cocoa beans through sustainable farming methods and direct trade. Initially concentrated with plantations in Lampung; Krakakoa also partners with farmers from Bali, Kalimantan, and Sulawesi.


    Krakakoa starts by training the farmers on a two-month program before finally outfitting them with tools, guaranteeing a good buying price, and giving them the freedom to choose whomever they want to sell their cocoa beans to. This bring a sense of motivation and responsibility for the farmers to truly tend their crops, while at the same time improving their livelihood and the whole industry in general.


    Today, Krakakoa has a rich lineup of cacao-based products, from the single origins and flavored bars, to cacao nibs, drinking chocolates, and even cacao tea. The highlights from Krakakoa are the award-winning, signature single origin of 70% Sedayu Sumatra and 75% Saludengen Sulawesi bars. Additionally, the internationally recognized Academy of Chocolate from London also awarded their uniquely flavored chocolate bars such as the dark chocolate sea salt & pepper, the dark milk chocolate ginger, and the milk chocolate creamy coffee.


    Further pursuing their ideals to showcase quality chocolate from Indonesia for the world; Krakakoa has been partnering with F&B personas and establishments - in addition to displaying their lineups at gourmet retailers in Jakarta, Bali, Bandung, Surabaya, Tangerang, and as far as Singapore.

    Read More
  • 14/09/2017 0 Comments
    Brunch It Up!

    Sunday Brunch at grandkemang Jakarta

    Jakarta, July 2017 – The weekend is best spent with family and grandkemang Jakarta has some great options that you and your family will love. Besides the Weekend Stay Package, one of the weekend itinerary you must try is the ‘Brunch it Up’. It is a Sunday Brunch dedicated for the families and friends. grandkemang Jakarta creates a “big easy” atmosphere where guest can enjoy the brunch with family and friends at both venues – indoor; the Sperta Restaurant and also outdoor; the Vibar Pool Terrace.

    Read More
  • 13/09/2017 0 Comments
    Hotel Santika Premiere ICE BSD: Nasi Goreng Kelapa Muda

    Siapa yang tidak kenal dengan Nasi Goreng? Masakan lezat ini masih menjadi makanan favorit masyarakat Indonesia. Tidak hanya di Indonesia, Nasi goreng juga dikenal di berbagai negara dengan varian yang beragam, baik dalam segi penyajian maupun bumbu-bumbu yang cukup bervariasi. Masih tingginya minat masyarakat Indonesia terhadap nasi goreng membuat para pelaku industri kuliner semakin kreatif berinovasi mengembangkan cita rasa dan cara penyajian nasi goreng.


    Read More
  • 12/09/2017 0 Comments
    ​The New ChefMate’s Chocolate Drink

    ChefMate turut hadir meramaikan East Food 9-12 Agustus 2017 di Surabaya dengan memperkenalkan beberapa produk terbarunya. “Pada pameran ini kami lebih berfokus pada Chocolate Drink ChefMate. Ini adalah sejenis premix berisi cokelat bubuk, gula, dan krim sehingga untuk meminumnya, kita hanya tinggal menyeduh dengan air panas. Kami juga selalu mengunggulkan kualitas dan standarisasi rasa, sehingga rasanya konsisten. Aplikasi produk ini bisa untuk di rumah, café, atau untuk campuran dalam membuat resep sendiri. Selain itu kami juga fokus memperkenalkan berbagai varian rasa pasta kami seperti nanas, stroberi dan green tea,” kata Fernando, Brand Development Head PT. Ares Kusuma Raya, induk perusahaan ChefMate.


    Read More
  • 12/09/2017 0 Comments
    MANGO MOUSSE CAKE

    Bahan - bahan :

    - chocolate sponge
    - Mango mousse
    - mango jelly

    Read More
  • 11/09/2017 - Edwin Pangestu 0 Comments
    [ID] The Rise of Indonesian Cuisine

    Angka tersebut bersumber dari Aprindo (Asosiasi Pengusaha Retail Indonesia). Lebih parah lagi, kita juga menyaksikan pemberitaan mengenai turunnya daya beli masyarakat pada Lebaran lalu dan penutupan seluruh gerai Seven Eleven di Indonesia pada akhir Juni 2017. Meski fakta ini terdengar mengerikan, kami merasa harus memverifikasi data ini pada seseorang yang kompeten untuk menerjemahkannya. Seseorang seperti Stefu Santoso, Executive Chef Amuz Gourmet Restaurant sekaligus Presiden ACP (Association of Culinary Professionals).


    Read More
  • 11/09/2017 - Edwin Pangestu 0 Comments
    The Rise of Indonesian Cuisine

    In May 2017, Indonesian retail’s sales have dropped by 35-40% compared to 2016. We ask Stefu Santoso the question you’ve been wondering: “should we worry now?”


    Those number came from Aprindo (The Indonesian Retailers Association). To make it worse, we have seen many news about the consumer’s declining buying power in the previous Ied. Seven Eleven even closed down the business in Indonesia by the end of June 2017.While those facts seems discouraging to many, we felt the urge to verify the data with someone competent to interpret them. Someone like Stefu Santoso, The Executive Chef of Aprez Catering and The President of Indonesia’s ACP (Association of Culinary Professionals).


    Read More
  • 09/09/2017 - Aria Sankhyaadi 0 Comments
    [ID] - Fun Molecular Dining

    Jika Anda ingin sensasi dining yang benar-benar unik, datanglah ke Namaaz. Agak sulit memang menjelaskan konsepnya, namun Namaaz seperti gabungan dari masakan Indonesia, konsep fine dining, kenangan masa kecil, pertunjukkan sulap, laboratorium, dan aplikasi gastronomi molekular, semuanya terangkum di sebuah tempat yang cukup privat dengan lebih dari 15 course menu. Passion menginterview orang di belakang konsep unik Namaaz, Andrian Ishak dan berbicara mengenai filosofi, pendekatan, dan pengaruhnya. Temukan juga alasan mengapa orang yang disebut sebagai “chef gastronomi molekular pertama di Indonesia” ini justru tidak begitu setuju dengan label “gastronomi molekular” untuk Namaaz.

    Read More
  • 09/09/2017 - Aria Sankhyaadi 0 Comments
    Fun Molecular Dining

    Andrian Ishak presents culture, art, technology, science and magic on a plate, and he called it Indonesian Progressive Cooking.


    If you want a truly one-of-a-kind dining experience, go to Namaaz. It’s hard to describe the concept, but it’s like the combination of Indonesian food, fine dining concept, childhood memories, magic show, science lab and the application of molecular gastronomy, all wrapped up in a private place with over 15 courses. Passion interviews the man behind the unique concept of Namaaz, Andrian Ishak about his philosophy, approach, influences. Also find out why the man who was often referred as “the first molecular gastronomy chef in Indonesia” doesn’t really agree with the label “molecular gastronomy” for Namaaz.

    Read More
  • 08/09/2017 - Louis Tanuhadi 0 Comments
    The Asia’s Chocolate Prince

    Lawrence Cheong won “The Best Chocolate Showpiece” in 2015’s Coupe du Monde de la Patisserie, but he didn’t consider it as his greatest achievement.


    During the past few years, Asia’s pastry industry has been praised for its vast growth. Some of the commonly known countries which contribute to the hype are Japan, Taiwan, and South Korea. However, in 2015’s Coupe du Monde de la Patisserie in France, Malaysia hit the spotlight because of its young Pastry Chef, Lawrence Cheong Jun Bo won “The Best Chocolate Showpiece” and got the world rank no. 4. Here’s Passion Media’s exclusive interview with the man who has been renowned as “Asia’s Chocolate Prince”:

    Could you briefly outline your career to date?

    Well, I joined this industry in 2007 when I was 23. I have experienced 4 to 5 star hotels from the position of commis 3 to Pastry Chef assistant. It took me 4 years to reach management level. I’m now an Executive Pastry Chef of my present company renowned Academy of Pastry Arts Malaysia.

    Why did you choose pastry? How was the industry situation back then?
    Honestly, I did not choose this career, my first thought was to become a designer. My mom chose this for me, she made a choice when she realized that I become uncontrollable after high school. After studied 2 years in Taiwan and then jobless in few months, she made her first move which is drove me to the first hotel to get a job interview as a commis 3.
    In the past, the industry situation was totally different compared to today. Now people are willing to spend more for better food and healthier food, which is really good for us. It gives more job opportunities and it levels up the entire market. Plus, nowadays social media giving us a good connection to communicate and sharing ideas with other amazing chefs.

    What do you consider to be your greatest achievement?

    The most unforgettable award is “The Best Chocolate Showpiece 2015” in Coupe du Monde de la Patisserie. I got the world rank no.4, and that makes people named me “Asia’s Chocolate Prince”. But for my personal achievement, it would be the acknowledgment of my wife and my family, especially my dad. My wife and families are all designer members, they have great senses of art and judgment, and they’re all reached very high positions in one of the most famous interior design company in the world. To get acknowledgment from them is really something. Today, I’m happy that they feel proud of me, my dad even put the photo of my gold winning showpiece as his Whatsapp’s profile picture.

    One of the most common complaints about modern pastry products, is that they don’t taste as good as they look. How do you find the balance between the taste and the presentation?
    I agree. The social media is getting stronger, people got followers and likes through uploaded pictures. This will indirectly cause the chefs to focus on the wrong direction, they won’t spend effort on the correct cooking way and the taste balancing plus texture. It should be the flavor and texture first, then we design the outlook of the pastries. I always agree with the classic cooking method, I prefer develop new pastries from classic cooking method but present it in a modern way.

    If you have to choose between sugar and chocolate (showpiece) to work with, which one will it be?

    Actually, I started with sugar. When I moved to a new company, they don’t have sugar equipments so I have to do chocolate. Slowly, I prefer to work with chocolate, I also like the color of chocolate. Sugar can make something gentler and it has better flow, meanwhile chocolate work is more solid and the color is more real.

    Who’s your favorite pastry chef? How do you describe his/her work?
    MOF (Meilleurs Ouvriers de France) Jean Francios Arnaud, he is one of the most humble chef I’ve met in my life. He lets me understand the real passion of the chef. He has his own style of making pastries, it’s not too fancy, but practical and up to date. He is very good in taste and texture balancing.

    You’ve been a lecturer for some years. Based on your experience, what’s the most difficult thing to teach to students?
    For me, the most difficult thing to teach a student is how to be a chef instead of teaching skill and product. Most of the students came here and learn but they never appreciate how the pastry came from, how much effort the chefs have spent. They don’t understand the duty of being a chef. School fees can buy skill and knowledge, but it can’t buy the characteristic of a chef.

    Some pastry chefs I’ve known secretly admitted don’t eat lot of pastry products when they eat out. How about you?
    I will try pastry products all the time. Whether it’s premium or low cost, I like the ones that are made with soul and effort, not those which sickening sweetness and synthetic essence.


    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------


    Read More
  • 07/09/2017 - Eve Tedja 0 Comments
    A la Folie

    It is rare to find a restaurant who is dedicated in both their cooking and their pastry. Happily, we come to discover that the recently opened Folie Kitchen & Pâtisserie is doing both perfectly.


    One will unmistakably awed by the burst of tropical flowers on the wall at the entrance of Folie. After confirming to the charming host that we would like to sit outdoor, we walk to the long pastry counter where stacks of freshly baked flaky croissants, quiche, muffin, and cakes are lining up temptously. Remembering myself to spare some room for dessert, I ask my company to sit down in the nicely done blue booth. Behind us a photogenic soft pink wall is complementing the decor nicely while the breeze and soft bossanova is playing in the background.

    Folie is created by Stephane Simond, a French chef who is fascinated by Asian flavours. “My style of cooking is influenced by my upbringing and kitchen experiences. I believe to be a good chef, one must be creative and obsessed with food to the brink of madness. A la folie, as the French says. French cuisine is my root, it is rich and flavourful. But, I have worked, live, and love all of these tasty and spicy Asian dishes. Folie is the result of these two obsessions,”said Simond who used to cook for Michelin-starred restaurants, a globe-trotting Michelin team Formula 1, a resort in French West Indies, an award winning French restaurant in Jakarta, as well as leading the kitchen of Bali’s five-star resort. The chef himself is coming to our table and recommending us some dishes that we must try.

    I start with the Folie Caesar Salad. A decadent mixture of basil, anchovies, parmiggiano, yolk butter on croutons, and a satisfying crispy chicken skin. It is a solid start and definitely manage to raise our appetite. Nicoise Salad is also something that you should not miss for it is light and refreshing with its perfectly cooked tuna, vegetables, and lime dressing.

    Angel Hair Pasta Aglio e Olio are our mains since we have been hearing rave review about it. Being an aglio oglio fanatic that I am, I am curious to try Folie’s interpretation of the simple garlic and olive oil pasta. It turns out to be nothing like I expected. It is better. It is served in a mixture of garlic and pesto while being adorned by crispy pancetta and grilled king prawns. It is savoury and what I consider as an upscaling of the traditional aglio olio. We close our lunch with coffee and cakes, as we have promised ourselves.

    A spoonful of the sea salt crumble, dark chocolate, and walnut Brownie later, I think I can see why this new restaurant is gathering faithful followers by the day. “We want people to come back, for our pastry and our food, over and over again,” says Simond and that is exactly what will happen when you have tasted the food a la folie.


    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------


    Read More
  • 06/09/2017 - Edwin Pangestu 0 Comments
    Unmasking Pak Wawan

    The first official appearance of Kopi Pak Wawan was reported by TV station on a fund raising event for one of governor candidate in the last Jakarta’s election. Some people in the industry finally realized that the one behind Kopi Pak Wawan is actually someone familiar in coffee communities and competitions (as judge).

    The coffee roastery was started by Ronald Prasanto (an F&B consultant, coffee expert, also ex-owner of Ron’s Laboratory) and 4 other senior coffee people in the industry by the end of 2013, apparently you’ll have to find out yourself who they are.

    With its tagline “cheerful heart & addictive”, you have all the rights to assume that Kopi Pak Wawan is a joke, perhaps because it actually is.
    In the beginning, they were just fooling around and experimenting to get the so-called “ideal” roasting profile. Located in Ronald’s garage, who has been entrusted to run the operational, the group decided to buy a 1 kg roasting machine and green bean coffee from various origins. The problem arose when Ronald’s wife complained, “Why did you spent hundred millions just for research?”

    “Finally we decided to sell the roasted bean on Instagram with the name Kopi Pak Wawan. We only sold the bean we had in the shelf. When we run out of bean of an origin, that’s it, we offer bean from another origin (seasonal),” said Ronald. The other issue is the time availability. Ronald’s job as consultant required him to travel across Indonesia frequently and it caused the production process to be unpredictable.

    “Why we named it Pak Wawan? Because we’re just a bunch of curious people, wawan to know. We were not preparing the brand seriously, marketing-wise. On the other hand, we also want to test the market, if we use decently named brand, but we can produce quality products, will people be coming back?” Ronald wondered.

    About the anonymity, Ronald has a funny story. “My relative brought me to a coffee shop in Semarang. The owner of the place recognized me as coffee person, but he didn’t know I was behind Kopi Pak Wawan. He started to present Pak Wawan’s bean in front of me, ‘here we have roasted bean that we bought from Instagram, nobody knows the identity of the roaster, please taste the coffee.’ I just said to myself, ‘it’s like having coffee at my home’.”

    Getting Serious
    People started to like the product, and Kopi Pak Wawan have more coffee shops to supply to. Within a year, the people in the industry started to know who’s behind the wheel. Although, there are many who still have no clue, until now. They started to get serious when Wahyu Nazar Amir joined the group in 2016, with the official position as “Son of Pak Wawan”. Basically, Wahyu runs everything, from the sales, roasting, packing, etc, while Ronald monitors the cashflow, inventory, and audit.

    Kopi Pak Wawan started to apply professional workflow and monthly target. “We’re quite surprised to see Kopi Pak Wawan’s progress. We used to roast 40 kg of green bean coffee. When Wahyu stepped in, we reached 100 kg. Now, with sales activity, we roast 1 ton of green bean per month,” said Ronald. It’s no wonder that they upgraded the 1 kg roasting machine to 5 kg. If you’re having difficulties to imagine the number, we’ll help. A cup of coffee needs around 20 gram of coffee. A usual coffee shop (not too busy, nor slow) uses 40 kg of roasted bean, in other words, they sell 66 cups in a day. A trending coffee shop might uses up to 120 kg/month or 200 cups a day.

    Even though with the high demand, Kopi Pak Wawan doesn’t have any plans to open its own outlet in near future. “The current system is clear, we can close down if we don’t do the production, meanwhile for retail, we have to open at all cost. The fluctuation of coffee shop is crazy, because Indonesians are into anything trending. However, we are certain that the coffee trend will be around for much longer, because when you’re used to drink fresh coffee, it’s hard to go back to the sachet ones, unless you got no other option,” explained Ronald.

    Premature Trend
    Of course, the coffee trend brings positive effect as we have vast growing number of new coffee learners. On the orher hand, this premature trend also have its side effect: many baristas don’t have clear ideas of his own responsibilities. And this sometimes bugging Kopi Pak Wawan.
    “For barista, it’s easy to blame the roaster, perhaps to look good in front of owners. In fact, this morning Wahyu just returned from our customer’s coffee shop who said our coffee was bitter. After he did some setting of the espresso machine, the problem was easily solved. This doesn’t have to happen if they have barista or owner who’s capable of setting their own machine. Actually, setting the machine is not our responsibility. Imagine, if we supply to 60 coffee shops, and each one of them request their machine to be set. We can spend the whole month just to set machines,” said Ronald.

    Another more extreme example would be when someone complained about the coffee that smelt like spoiled milk in a hotel’s cafe. Again, the roaster was blamed. After investigation, it appeared that the barista never clean the espresso machine’s steam wand, thus some crust of spoiled milk was formed there and it gave the smelly aroma.

    Fortunately as someone who’s been there, Ronald can understand their situation. “When I was a barista, I felt the roaster was not consistent. Now I’m a roaster, I feel it’s the green bean supplier, which is unfortunately true. Perhaps the green bean supplier will blame the farmer, and who will the farmer blame? God? For giving unpredictable rainfall? Why don’t we learn to adjust, similar to what the chefs do to compensate the taste with the available ingredients? Unfortunately, the number of barista who can detect problems is surprisingly low in Indonesia,” stated Ronald.

    Pak Wawan’s Idealism

    Because it started as casual project, Ronald admitted that Kopi Pak Wawan’s idealism is quite firm, not too profit oriented. “In the beginning people saw us as supplier for extreme beans, such as 90+ Hachira Yirgacheffe which costed Rp 1.000.000/kg of green bean. We only sold it at Rp 130.000-140.000/100 gram. when you count weight loss (from green bean to roasted bean) in, we only got Rp 10.000 per pack. That’s why we managed to sell 10 kg of roasted bean in only 30 minutes in Instagram,” he remembered.

    When the demand is going up and the supply stays the same, why not raise the price? “Taking high margin (from exotic bean) is not our goal. We want Indonesians to experience expensive bean, to know whether they like it or not. I have someone complained to me, why our Panama Geisha’s body is very light, no bitterness, it only has sweetness and acidity. Well, that’s Panama Geisha’s characters. As you can see, expensive doesn’t mean good for everyone, especially when I found out that he preferred bold coffee,” he said.

    To further educate the market, Kopi Pak Wawan deliberately offers the same bean with different processing (such as Bajawa honey and Bajawa full washed) or bean from the same farm but different varietal (Andung Sari and Bor Bor, both came from Pengalengan, West Java). “If you’re serious on coffee, you have to find out the differences first hand. Somebody has to give these kind of information, it’s not all about sales. I remembered 7-8 years ago when V60 came to Indonesia, me and my friends have no idea of how to brew coffee with it, because the information was very limited,” said Ronald.

    Chances are, if you often hangout in coffee shops, you’d probably have seen the packaging of Kopi Pak Wawan hanging around the shelves. You might even have tasted the coffee as it has been available in numerous coffee shops, especially in Jakarta. As a mixture of joke, quality products, social media sensation, education and idealism, Kopi Pak Wawan brings the fun into the serious coffee world.


    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------


    Read More
  • 22/08/2017 0 Comments
    The Park Lane Jakarta Celebrates 19th Anniversary With Flash Mob Poco-Poco

    The Park Lane Jakarta, the pioneer of Bleasure (Business-leisure) lifestyle five-star hotel, is celebrating its 19th anniversary this year having officially opened its door to its first on 13 August 1998. To commemorate this event, the Hotel hosts a Flash Mob Poco-Poco in its iconic Lobby. More than 50 staffs dance to the rhythm of Indonesian Popular line dance and inviting the crowds to join the dance, with several fun activities and Sunset Alfresco Buffet by the Lagoon Pool.

    Read More
  • 18/08/2017 0 Comments
    Passion Media Giveaway on Instagram

    #PassionMediaGiveaway is here!

    Join Us and Stand A Chance to WIN “STAY VACATION” Menginap di Club Suite Hotel Alila Jakarta (Termasuk Breakfast, Lunch, Dinner) dan Lamian Cooking Class, senilai Rp 7.500.000.-


    Caranya sangat mudah, berikut langkah-langkahnya:
    1. FOLLOW @passionmediaid , @zomatoid, & @alilajakarta.
    2. REPOST foto diatas , isi captionmu dengan artikel kesukaanmu dari website Passion Media (www.passionmedia.co.id) dan jelaskan mengapa, Ex: Saya suka artikel mengenai Croissant di Social Affair karena saya Croissant Lover. Kemudian TAG 3 temanmu dan @Passionmediaid.
    3. Gunakan HASHTAG #Passionmediagiveaway dicaptionmu
    4. Pastikan selama masa kontes berlanjut, kalian dilarang untuk mem-private Instagram kalian


    Read More
  • 15/08/2017 0 Comments
    A Glittering Grandkemang Fest 2017

    Jakarta, August 2017 – It’s a wrap! grandkemang Jakarta hit a home run with their grandkemang Fest last Saturday on July 29, 2017. More than 50 tenants of fashion, accessories, food & beverage, and home furniture gathered at the hotel front yard, as well as the dining area by grandkemang Jakarta, children’s corner, and flea market. We may say that this premiere event was a success one. There are more than 600 visitors came to the festival, though they did not stay for the whole event. Many happy faces were seen on the day. They were excited with the bazaar items and children’s activities, as well as food & beverage available.

    Read More
  • 12/08/2017 0 Comments
    Newly appointed Executive Chef, Syaiful Bahri

    Keraton at The Plaza, a Luxury Collection Hotel, Jakarta announces the appointment of Chef Syaiful Bahri as Executive Chef. Born in Jakarta and raised in an original Betawi family, the native ethnicity of Jakarta, he has always been fascinated by the art of culinary which has defined his career.

    Read More
  • 08/08/2017 0 Comments
    AN INDEPENDENCE DAY SPECIAL: A CULINARY JOURNEY TO INDONESIA

    Jakarta (August 7, 2017)- In commemoration of Indonesia's 72nd Independence Day, for the second time Marriott International presents "INDONESIA CULINARY JOURNEY 2017". This event is held again this year due to the previous event great success. This year, after announcing its expansion through the addition of 30 exciting and highly respected flagship brands from Starwood Hotels & Resorts portfolio, Marriott International introduces a series of forgotten Nusantara flavors to the Jakarta crowd. The event will take place from 10- 20 August 2017 at seven (7) participating hotels namely; JW Marriott Hotel Jakarta, Sheraton Grand, Jakarta Gandaria City Hotel, The Mayflower Executive Apartments, Jakarta, The Westin Jakarta, Keraton at the Plaza, Le Meridien Jakarta, and last but not least The Hermitage.

    Read More
  • 05/08/2017 0 Comments
    Coffee Shop at Home

    KitchenAid is all set to bring the coffee shop experience into Indonesian homes with Craft Coffee portfolio: Siphon Coffee Brewer, Pour-Over Coffee Maker, Cold Brew Maker, Precision Coffee Maker, Manual Espresso Maker and Burr Grinder. The new line of products were introduced on Saturday, April 29th 2017 in Tanamera Cuisine along with some guest stars such as Adi Taroepratjeka, Ronald Prasanto, Catherine Sumitri, Sandra Olga and Jiewa Vieri.

    Read More
  • 04/08/2017 - Edwin Pangestu 0 Comments
    4 Biggest Mistakes Made by New Entrepreneurs

    As we all know, we made mistakes as part of learning process. However, some are more fatal for your business than the other.


    Within his vast experience, CRK is a witness to many rise and fall of pastry industries. Sometimes, knowing what to do is easier than knowing what you shouldn’t. Here are the list of 4 biggest mistakes made by new entrepreneurs according to him.


    Read More
  • 02/08/2017 0 Comments
    The Relaunch of Filma and Palmboom

    The products of Filma and Palmboom have been reformulated through the process of interestefication which helps in producing higher quality products. With the new formula, the products are trans-fat free, thus it’s healthier, more stable to temperature change, and have more stable texture. The bakers will have softer texture for cream and longer lasting soft texture of the cakes.


    Davy Djohan, PT. Smart Tbk’s General Marketing Manager for Indonesia’s Industrial and Exports stated,”We’re glad to offer the new improved formula and packaging, started by the first launching in Medan on February 9th 2017. We hope the customers can see the application of the new products in our selection of recipes, and as a result, enjoying the better quality bakery products.”


    Read More
  • 01/08/2017 0 Comments
    #SheratonKutaInJakarta

    Sheraton Bali Kuta Resort goes to Jakarta with its Virtual Reality and Augmented Reality Experience 


    Experience the luxurious Kuta like never before as Sheraton Bali Kuta Resort is coming to Jakarta, bringing the latest technology in Virtual Reality and Augmented Reality. A leading name in the hospitality industry, Sheraton Bali Kuta Resort will hold an exhibition in Jakarta from 14 July – 13 August 2017. Taking place at Plaza Indonesia, East Point, the exhibition will showcase Sheraton Bali’s award-winning facilities including the Sheraton Signature Sleep Experience and its opulent wedding options.

    Read More
  • 29/07/2017 0 Comments
    SERENE

    Recipe SERENE (Chocolat Mmileux, and Pistache Cremeux insertion ,, Coconut Sable, Kale Microwave Sponge, Airy Chocolate, Coconut umter fluid gel)


    Chocolat Moelleux :

    250 g Fresh Milk

    25 gSugar

    40 g Egg Yolk

    250 g TULIP Easimelt Aura

    9 g Gelatine ( soak with 30ml cold water)

    350 g Whipping Cream

    Method :

    1. Mix egg yolk with sugar.
    2. Bring the Fresh Milk to boil

    3. Pour in the boiled milk, into the egg mixture , cook to 80o C, untill slightly thickened.
    4. Pour in the soaked gelatin, mix well.
    5. Pour into TULIP Easimelt Aura, mix until all chocolate melts, let cool to room temperature.
    6. Fold in whipped cream which has been whipped to 60 % develop.


    Read More
  • 28/07/2017 0 Comments
    Nuance

    Recipe Nuance (Almond tart and Chestnut glazed, chocolate cremeux with apple insertion)


    Sugar Dough :
    200 g Vivo PL 240 L or unsalted butter

    100 g Refined Sugar

    3 g Vanilla Extract
    1 g Egg
    300 g Low protein flour


    Method :
    1. Whisk PL 240 L, refined sugar, and vanilla extract to creamy and pale.
    2. Mix the egg until blended.

    3. Mix low protein flour with low speed until blended

    4. Wrap the dough with plastic wrap and refrigerate for 1 hour


    Almond Cream :

    100 g Icing Sugar

    100 g Butter

    100 g Almmond Powder

    100 g  Eggs

    25 g Low protein Flour

    75 g Pastry Cream


    Method:

    1. Whisk butter, almond powder, and refined sugar until blended.
    2. Put vanilla extract and low protein flour and mix until blended.
    3. Refrigerate in the refrigerator.
    4. Grind and make pie skin as usual.


    Chesnut Glazed :

    250 g Sugar

    500 g Water

    1 ea Vanila Bean

    100 g Chestnut whole frozen


    Method:

    1. Cook the water and sugar and vanilla bean together until dissolved
    2. Put the chestnut in cook untill tender , strain and reserved


    Finishing :
    1. Roll the sugar dough up to 2mm thickness and put in into 10x30 cm pie pan.
    2. Putthe almond cream arrange the chesnut glazed.
    3. Bake at 180"C for 25-30 minutes or until cooked.
    4. Keep it in room temperature


    Read More
  • 26/07/2017 0 Comments
    AUGUST’S PROMO

    AMUZ Gourmet always provides the best for its customers, with innovating cooking, flavors & product selection by Chef Gilles Marx. To spoil its guests, every month, AMUZ Gourmet serve special dishes following the seasons & premium products available in the world’s best markets. This August Girolles Mushroom & Peaches are in season and specially air flown from; Japan, Miyazaki Beef, and from Britany France, Monk fish.


    Read More
  • Event Passion Media
    26/07/2017 0 Comments
    The 3rd Interfood Bali

    The 3rd Interfood Bali was held in Bali Nusa Dua Convention Centre March 16th-18th 2017. The event featured some interesting events in some specific fields, such as Coffee Roasting Class by AEKI and PPKI, Roasting Competition by SCAI, Bali Sommelier Competition by Indonesia Sommelier Association – Bali Chapter, Baking and Cooking demo by professional chefs.

    Read More
  • 25/07/2017 0 Comments
    Color Your Day at grandkemang Fest 2017

    Jakarta, June 2017 - grandkemang Jakarta proudly presents grandkemang Fest 2017, an extraordinary event featuring music, fun activities for children, bazaar of food & beverage, retail market of apparel and other merchandise, as well as preloved sale for charity. This premiere outdoor event will be held on Saturday, July 29, 2017 from 10 am to 10 pm at the front yard of grandkemang Jakarta. There will be no entry fee to join this event. This event will be marked as the biggest event of the year 2017 by grandkemang Jakarta.

    Read More
  • 25/07/2017 0 Comments
    FOOD EXCHANGE, Restoran Terbaru dari Novotel Jakarta Mangga Dua Square

    Novotel Jakarta Mangga Dua Square, hotel dibawah jaringan operator hotel terkenal yaitu AccorHotels adalah salah satu hotel yang sudah tidak diragukan lagi dalam hal melayani tamu domestik maupun mancanegara. Hotel yang sudah beroperasi lebih dari dua belas tahun ini memiliki lokasi yang strategis dikelilingi oleh area perbelanjaan, bisnis, dan hiburan di utara Jakarta, juga memiliki akses yang mudah ke Bandar Udara Internasional Soekarno-Hatta. Hal tersebut tentunya menjadi acuan bagi para pelanggan untuk memilih Novotel Jakarta Mangga Dua Square sebagai tempat menginap yang mampu mengakomodasi semua hal yang diperlukan.

    Read More
  • 24/07/2017 - Louis Tanuhadi 0 Comments
    The Outstanding, Yet Humble Chef

    Despite of his outstanding achievements, Otto Tay, one of Malaysia’s most talented young chef stays humble.


    Chef Tay Chee Siang, also known as Otto Tay, is currently one of the most influential lecturer chefs in the Academy of Pastry Art Malaysia. I know him as one of the most talented young chefs in Malaysia. Despite his outstanding achievements in his young age, he stays humble. In fact, Otto was very generous in sharing experiences as well as sharing constructive tricks and criticisms for his students.


    Read More
  • 24/07/2017 0 Comments
    42nd Foodex Japan 2017

    The General Association Act Personal Instinct Institution Institute and four other organizations held the largest Asian products and drinks exhibition in Asia "Foodex Japan 2017” March 7-10 2017, at Makuhari Messe, Chiba City, Tokyo, Japan. As the 42nd event, Foodex Japan featured 3.282 companies, and 3.879 booths which attracted F&B and trading companies from over 80 countries and regions. 



    Read More
  • 22/07/2017 0 Comments
    Grand Opening Take Express

    Situated within walking distance from the iconic Patung Dewa Ruci, a Japanese expat and local favorite known for authentic Japanese cuisine, part of the first TAKE from Rama Restaurant Bali, TAKE Express has become the youngest restaurant in Rama Restaurants Bali Group. Launched on 23 June 2017, with the release of the red and white balloons witnessed by all the invitations, and a cutting ribbon ceremony, TAKE Express is officially opened for public.

    Read More
  • 19/07/2017 0 Comments
    MERDEKA! The Spirit of Indonesia Independence Day

    Anantara Uluwatu Bali Resort is celebrating Indonesia Independence Day with variety of celebrations. In addition of lots of flag-waving, parades and other celebration, look at events happening at our resort.

    Read More
  • 18/07/2017 - Edwin Pangestu 0 Comments
    CRK’s Startup Days

    If you’re thinking you’re too old start a business, listen to what Chef Rahmat Kusnedi got to say


    “There’s no such thing as late, it’s more to your capacity. I already have the necessary experience, but starting a business is also about finding the moment, mine just came 4 years ago. How can you tell it was the moment? Because I believed it, my friends also convinced me. I felt I have the criteria to start my own business, and about the detailed plan A or plan B, I could figure it out later as I run the business,” said CRK.


    Read More
  • 17/07/2017 0 Comments
    Raffles Jakarta presents: “The Indonesian Spice Journey” In collaboration with Chef Petty Elliott & Javara

    To commemorate the 72nd Anniversary of Indonesia Independence Day on the 17th of August 2017, Raffles Jakarta presents the “Indonesian Spice Journey” at Arts Café by Raffles in collaboration with guest Chef, Chef Petty Elliott.


    Read More
  • 14/07/2017 0 Comments
    Press Release Breakfasting With Rational Event

    PT. SUKANDA DJAYA is the national leader in selling, marketing and distributing refrigerated food products to the food service, retail, wholesale, QSR, catering and healthcare industries in Indonesia. PT. SUKANDA DJAYA actively engage with the market to identify consumer trends and influence consumer behavior to support our products.

    Read More
  • 10/07/2017 - Edwin Pangestu 0 Comments
    Food Hotel Indonesia 2017

    The 14th Food Hotel Indonesia (FHI) is back in Jakarta International Expo from April 5th to 8th 2017. This year, there are more than 1.600 companies from over 50 countries attended the event located on 37.000m2 are, including 15 pavillions from Australia, Belgia, China, Germany, Hungary, Korea, Libya, Malaysia, Singapore, South Africa, Taiwan, Tunisia, Turkey, and US.


    Read More
  • 06/07/2017 0 Comments
    ​Duo Valhrona with Beetroot

    Mascarpone Mousse
    Mascarpone 500gr
    Cream 500gr
    Sugar 200gr
    Yolk 5 pcs
    Gelatine 8 pcs (melted)

    Method
    Whipped cream until stiff peak, and set aside
    Add Sabayon Sugar, Yolk and Gelatin
    Add Mascarpone
    Fold into two

    Read More
  • 05/07/2017 - Edwin Pangestu 0 Comments
    Coffeesmith’s Challenges and Adaptations

    Entrepreneurship promises bigger gain, but bigger risk also follows. Here’s how Coffeesmith overcomes their obstacles.


    The first risk the owners of Coffeesmith faced, as faced by every new entrepreneur, is the instability of income. “We’re used to work as employee with fixed income, but now we have to get used to the fluctuation of income. Fortunately, we don’t need too many staffs because as the owners, we can cover everything, from design, becoming baristas, and doing the back office works,” said Cindy Herlin Marta, one of the owners of Coffeesmith.

    Read More
  • Event Passion Media
    22/06/2017 0 Comments
    The Park Lane’s Newly Transformed Lobby

    The Park Lane has debuted its new arrival experience and chic refurbished lobby on May 30th 2017, which offers guests an engaging and modern space to begin their stay. The newly launched lobby provides guests and locals alike a space to spark conversations and stimulate thoughts through physical and personal interaction.


    Read More
  • 20/06/2017 - Eve Tedja 0 Comments
    High Fidelity

    This chef and restaurateur behind four of Indonesia’s leading restaurants hardly need an introduction. Renowned for his devotion in pushing the boundary and defining the new Indonesian gastronomy, Mandif Warokka agrees to answer some of our burning questions about his current obsession, love for audiophile, and how a good dessert should be created.

    Read More
  • Venue Passion Media
    17/06/2017 - Eve Tedja 0 Comments
    Dessert Revisited

    PASSION  shows up at the sweet laboratory in Bali and talks to Will Goldfarb and his talented team about Room4Dessert as well as finding out the secret of how to pair sweet dessert with killer cocktail.


    Read More
  • Recipe Passion Magazine
    16/06/2017 0 Comments
    Es Pisang Hijau

    When challenged to create a modern Indonesian take on dessert, Chef Woro was not hesitated when she chose Southern Sulawesi’s pride and joy - es pisang hijau. Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.

    Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuts - crushed and spread all over the plate.


    Read More
  • Chef Passion Media
    15/06/2017 - Rian Farisa 0 Comments
    Woro Prabandari: Aspiring Beyond Loyalty

    There’s more to it than just loyalty from the prolific chef Woro Prabandari. For more than two decades now and a title of Executive Pastry Chef at Grand Hyatt Jakarta, the motherly chef shared PASSION the recipe for excellence in career and balancing it with family and pastime.

    ---

    Read More
  • Recipe Passion Media
    14/06/2017 0 Comments
    Indonesian Stone

    1. Coconut Pandan Sable

    Ingredients:
    Flour 3550 gr
    Coconut grated 350 gr
    Salt 7 gr
    Sugar 1250 gr
    Butter 2350 gr
    Vanilla Essence 10 gr
    Yolk 200 gr
    Pandan essence q.b gr

    To assemble/finisch:
    - Mix all of ingredients.

    Read More
  • 13/06/2017 0 Comments
    Tulip Received 2 Silver Medals at FHI

    Salon Culinaire is definitely one of the most prestigious competitions in Indonesia.

    Read More
  • Venue Passion Media
    10/06/2017 - Eve Tedja 0 Comments
    A Good Year

    Indonesia’s own winery, Hatten Wines, recently won the much coveted The 2017 Asian Wine Review Winery of the Year award. Proving once and again that grapes flourish on a tropical island, PASSION talks to its innovative founder, Ida Bagus Rai Budarsa, and finds out how Hatten Wines has ripened overtime and thrive against all odds.


    Read More
  • Chef Passion Media
    09/06/2017 - Edwin Pangestu 0 Comments
    “You’re Hot Then You’re Cold”

    Chef  Lorenzo Sollecito used to be hot, until he had an affair with pastry


    The line from Katy Perry’s song describes the transformation of Lorenzo Sollecito perfectly (only that line, don’t continue, please). The Executive Pastry Chef of Four Seasons Jakarta, is probably one of the most interesting figures we’ve met for this issue, mainly for two reasons. The first one, Lorenzo is actually used to be a hot kitchen chef. He even almost became a sous chef in Italy, before he decided to enter the delicate world of pastry. The second reason is the fact that an Italian chef is displaying his rendition of our favorite street snack, Dadar Gulung.


    Between his busy hours in Four Seasons, Lorenzo told us his story from his hometown in Italy, his view about the difference of hot kitchen and pastry, his style, also his unique choice of hobby, squash.


    Read More
  • Venue Passion Media
    08/06/2017 - Rian Farisa 0 Comments
    La Maison, The Mansion Of Macarons

    As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty - macarons!


    Established in 2011, the company actually started as an online shop. The drive to move forward came from the simple, pure love of baking of its owner Stella Lowis including the pursuit of building her own pastry shop one day.


    Read More
  • 07/06/2017 0 Comments
    Ramadhan Festive Grand Kemayoran

    Hotel Grand Mercure Kemayoran will be having “Ramadhan Festive”, special package to accommodate the usual Ramadhan demands such as, fast-breaking menus, meetings, to special rooms. The hotel will also hold “Ramadhan Photo Corner” in the lobby to add the fun Ramadhan experience with workmates, family and friends.


    Read More
  • 07/06/2017 - Edwin Pangestu 0 Comments
    Entrepreneur’s Challenges

    Here are some thoughts on entrepreneurship from someone who has walked down both employment and entrepreneurship


    There’s a myth in the business world that says, 9 out of 10 businesses failed. Bloomberg is a bit more optimistic by saying 8 out of 10 failed within the first 18 months. Whether you believe it or not, one thing is certain: entrepreneurship promises big profit, but also with greater risk. How can you tell that you have what it takes to be an entreprenur? Chef Rahmat Kusnedi views on this topic might help you decide.


    Read More
  • CoffeeSmith Passion Media
    06/06/2017 - Edwin Pangestu 0 Comments
    Living the Classic Urban Tale

    A group of friends who share the same love of teamed up to open a coffee shop. I wish the story were that simple.


    Admit it, we’ve had similar kind of dream at some point in our lives. I’m speaking to you, millenials. And if you plan to start your own coffee shop business, here’s a story you should hear. It’s from the people who’s been there and done that, or should I say, still there, still doing that. It’s a story of Muhammad Aga, Rendy Mahesa, and Cindy Herlin Marta and their place, Coffeesmith.


    Read More
  • 06/06/2017 0 Comments
    Producing Excellent Graduates with Leadership and Entrepreneurship Skill

    Polytechnic International Bali (PIB) is an international standard institution of higher education offering diploma programs in culinary arts, hospitality, and MICE. PIB is designed to be world class learning center through excellent diploma programs with curriculums incorporating character building, culture preservation, while producing excellent graduates, equipped with leadership and entrepreneurship skills, ready for professional career as well as to be entrepreneur in their field of study.


    Read More
  • 29/05/2017 - Edwin Pangestu 0 Comments
    The Taste of Turkey

    Experience the holy month of Ramadhan at Raffles Jakarta, where blessing and celebration is brought to the next level. Arts Café by Raffles Indulge in the taste of Turkey closer to you by our extensive variety of mouth-watering dishes by Chef Hüsnü Özcan from Raffles Istanbul at Arts Café by Raffles. Chef Özcan displays his creativity with his signature dishes such as Hünkar Begendi, Bulgur Pilavii, Dalyan Kofte and Manti. Additionally, enjoy in the wide range of exquisite Indonesian, and Middle Eastern delicacies to help break your fast in style. Our first seating starts from 5:45 PM to 8:30 PM at IDR 398,000++, and the second seating starts from 8:30 PM to 10:30 PM at IDR 198,000++ per person.

    Read More
  • 15/05/2017 - Edwin Pangestu 0 Comments
    Introducing the Local Wagyu

    More than just endorsing a brand, Mandif M. Warokka also shares the same vision with Tokusen Wagyu Beef: to support the local product. In Food Hotel Indonesia, April 5-8th 2017, Mandif created 3 dishes: Dry Aged Tokusen Wagyu Eye Beef Fillet Tartar, Seared Tilapia, and Tenderloin Steak. Mandif is known for his obsession with local produce, and even though the name sounds very Japanese, actually Tokusen’s wagyu cattles are raised in Indonesia.


    Read More
  • Venue Passion Media
    13/04/2017 - Edwin Pangestu 0 Comments
    Invading Japan

    Irvan Helmi explains the reason Japan is a significant entry point to penetrate Asia for Pipiltin


    In this new chapter, Pipiltin aims big. They want Asian market, and they do it by penetrating Japan. Although they’ve been doing business in Singapore, Irvan Helmi (Pipiltin’s owner) thinks Japan is a significant entry point for Asia, because, as we know, Japan is very strict when it comes to quality, “If I were to approach new distributors in Asia, I can say that we’re readily available in Japan, there should be no problem if you’re concerned about quality. We’re very confident with our quality. After all, Indonesia is the third largest cacao producer in the world. Now it’s up to us on how we do the branding.”

    Read More
  • Venue Passion Media
    24/03/2017 - Edwin Pangestu 0 Comments
    Indonesia’s 4 Chocolate Origins

    As the third largest cacao producers in the world, Indonesia has many single origin chocolate to offer


    Even though Pipiltin still have their dessert café in Sarinah, they focus in the 32 variants of chocolate bars. Of course, it is interesting to discuss the variants with different kinds of nuts and short bread, but any company can do that. I prefer to talk about their 4 Indonesian single origins chocolate, it’s what separates Pipiltin from the competition. The 4 regions are: Pidie Jaya Aceh, Glenmore East Java, Tabanan Bali, and Tanazozo (read: Tanaroro) Flores.


    Read More
  • Venue Passion Media
    17/03/2017 - Edwin Pangestu 0 Comments
    Pipiltin’s Crossroad

    Irvan Helmi is facing crossroad in 2015 for his business


    it’s pretty natural to search for “Pipiltin” in Instagram when you want to search chocolate cafes. But this year, something uncommon happen, I found @pipiltinjapan with Pipiltin’s inverted color in the search result. I said to myself, “the chocolate bar is authentically Pipiltin’s, are they opening new business in Japan? Or is this a fake account?”. I don’t like assumption, so I called Irvan Helmi, the owner of Pipiltin Cocoa (and also Anomali Coffee, FYI). It appears that my first guess was spot on!

    Read More
  • Chef Passion Media
    14/03/2017 - Eve Tedja 0 Comments
    Through the Looking Glass

    Dedy Sutan Supriady is no stranger to competition, as he has been a winner in plenty of international pastry championships.


    His recent role in representing Indonesia on the most prestigious pastry competition in the world, the Coupe du Monde de la Pâtisserie 2017 in Lyon, was something that he would not forget in a long time. PASSION talks to the busy chef about his career, competitive streak, and the role of photography in his dessert creations.

    Read More
  • Chef Passion Media
    14/03/2017 - Edwin Pangestu 0 Comments
    Mental Revolution 3: Hard Feelings

    What happened in the kitchen, stays in the kitchen


    One of Rahmat’s concerns about the kitchen staffs’ attitude would be on how we handle hard feelings. After all, we are living in Asia, along with the eastern tradition. Actually, it is one of the most common westerners’ complaints about Asian staffs; they tend to take things personally.

    Read More
  • Chef Passion Media
    14/03/2017 - Louis Tanuhadi 0 Comments
    Geometrical Pastry

    Architecture and Pastry were having an affair, and then they gave birth to Dinara Kasko.


    Even if you never know her name, there’s a good chance that you’ve seen her works, especially if you’re active on Instagram. In fact, Dinara Kasko’s exceptional design has grabbed the attention of the world’s leading pastry magazine, So Good. When they put her cake as the magazine’s cover last year, the young Ukrainian pastry chef became instant celebrity. 


    Kasko’s unique product’s concept is the result of her diverse backgrounds as architect-designer, 3D visualizer, and photographer. However, it was pastry that becomes her biggest interest, made her name known throughout the world and influence new generations of pastry chefs, along with her obsession of black, white and red. In this exclusive interview with Passion Magazine, Dinara shared her story and future plans.


    Read More
  • Chef Passion Media
    14/03/2017 - Edwin Pangestu 0 Comments
    Mental Revolution 2: Managerial Skills

    A pastry chef is not all about making good pastry products


    It is important to notice that a pastry chef is a manager, a leader with managerial skills. Pastry is not all about making good, delicious, best-selling products. “I’ve met pastry chefs who return from Dubai, Maldives, etc, who are great at making products, showpieces, but lacking in managerial skills, such as calculating food cost. Let say they know the food cost is 35%? Do they know why we come up with the number? What is the ideal food cost?” said Chef Rahmat Kusnedi.


    Pastry chefs also must be able to set budget for his department, from how to count manning (the number of people needed in the kitchen), how many shifts do we need, to calculating the overhead cost. The most interesting part is to retain the staffs and managing conflicts in the kitchen. “Handling conflict is easy for me, because basically, everyone wants to be appreciated, regardless of their backgrounds,” Rahmat said.

    Read More
  • Events Passion Media
    04/03/2017 0 Comments
    IEG organized a record-breaking edition with 1,250 companies.

    208,472 trade visitors (+3.5%), with a large increase in foreign attendees, up to 41,827 (+29%) from 170 countries. With these truly excellent figures another great edition (the 38th) ended today at Fiera di Rimini of the SIGEP international confectionery expo, this year held simultaneously with AB TECH EXPO, dedicated to artisan bakery.

    Read More
  • Events Passion Media
    04/03/2017 0 Comments
    ExquisiTEA by Dilmah

    After the success of FuntasTEA last year, Dilmah Indonesia is back to present an ExquisiTEA by Dilmah featuring International Celebrity Chef: Peter Kuruvita. The Australian chef is also known as TV presenter, writer, industry speaker, F&B consultant, and as Dilmah Tea Ambassador. The series of events will take place on 21-24 March 2017 in Dilmah T Lounge, Huize Van Wely, Pacific Place, Jakarta involving activities such as meet & greet, cooking class, gala dinner, and cooking competition. Peter Kuruvita will introduce a unique concept of cooking with tea and audience can directly interact with the chef to discuss about the concept. In this event, Dilmah will also introduce its new line of products: Vivid and Silver Jubilee Gourmet.

    Dilmah is a family tea company based in Sri Lanka. It was established by Merill J Fernando, the owner of the first tea company which plant, harvest, and traditionally processed the tea right at the farm. Actually the name of the company was insprired by Merill’s children name, Dilhan and Malik. Dilmah is now available in over 100 countries and has become one of the world’s leading tea company.

    Read More
  • Events Passion Media
    04/03/2017 0 Comments
    Food & Hotel Indonesia 2017

    Food & Hotel Indonesia 2017 – The 14th international hotel, catering equipment, food and drink exhibition will return once again from 5 to 8 April 2017 at JI Expo Kemayoran. The well acclaimed exhibition is recognized as the premier one stop platform to source for quality culinary ingredients and F&B products as well as HORECA equipments and supplies to enhance upon hospitality experiences and drive industry productivity. 

    The scale and international scope of Food & Hotel Indonesia 2017 is underlined by the participation of over 1,400 exhibiting companies from 44 countries, both locally and from overseas. This include 13 group pavilions from Australia, Belgium, China, Germany, Hungary, Korea, Malaysia, Singapore, South Africa, Taiwan, Turkey and the USA covering more than 35,000 sqm of exhibits area. Food & Hotel Indonesia 2017 exhibition this year is enlivened with professional competitions such as the Salon Culinaire and Indonesia Coffee Event (ICE).

    Read More
  • 04/03/2017 0 Comments
    Golden Lotus’ Deep Fried Flying Barramundi

    Golden Lotus Chinese Restaurant, an elegant Chinese restaurant at the Bali Dynasty Resort, now offers Deep-fried Flying Barramundi with a choice of three sauces from the 1st of January 2017 until 31st of March 2017. This popular fish is fried to golden brown, giving it a light crispy texture on the outside while still retaining its clean, buttery flavour and meaty texture. One deep-fried flying barramundi with your choice of sauce is offered at IDR 188,888 nett, including steamed rice for two people. 

    Barramundi have become more popular in the recent years as they are rich in minerals and valuable nutrients to health. They are also internationally renowned for their deliciousness and versatility, which appeal to just about everyone even the non-seafood lovers.
    Golden Lotus Chinese Restaurant is an elegant and sophisticated Chinese Restaurant serving the finest Cantonese, Szechuan cuisines and Dim Sum lunches. The interior resembles a classic Chinese dining venue, with traditional paper lanterns, a rich combination of red and gold with carved wood panelling and elegant furnishing. Located adjacent to the Main Lobby of Bali Dynasty Resort, it opens 6 days a week from Tuesday till Sunday for Lunch from 11.30am till 2.30pm and Dinner from 6pm till 10pm.

    Read More
  • 04/03/2017 0 Comments
    INTERFOOD BALI 2017 – Extraordinary Showcase of the Industries

    For all the people in food, beverage and hospitality industry, Krista Exhibitions proudly present Interfood Bali 2017 The 3rd International Exhibition on Food & Beverage Products, Ingredients, Hospitality Products, Technology and Services. The event will be held at the Bali Nusa Dua Convention Center (BNDCC), March 16-18th 2017 (3 days exhibition) from 10.00 am - 19.00 pm. Please register before the exhibition date on www.bali-interfood.com to get the free pass.

    Read More
  • 04/03/2017 0 Comments
    SIGEP: THE JUNIOR WORLD CONFECTIONERY CHAMPION

    Rimini, 23rd January 2017 – It was neck and neck to the last praline and in the end it was Japan who won the title of Junior World Pastry Champion at SIGEP 2017. Second place went to Italy, but it was a very close thing: 3,918 point for the Japanese contestants, 3,912 for the Italians. Further behind, but still in the élite of world pastry making, France, with 3,733 points.

    Read More
  • Chef Passion Media
    03/03/2017 - Edwin Pangestu 0 Comments
    Start Me Up

    Starting up isn’t easy, but Farid Al Farouk isn’t a fan of easy ways


    Farid Al Farouk was a graphic designer, a bassist, and now he’s Fairmont Hotel’s Pastry Chef whose talent is recognized by the President of Indonesia Pastry Alliance (IPA) Chef Rahmat Kusnedi, and Pipiltin & Anomali Coffee owner, Irvan Helmi. Chef Farid gives us one more reason to believe that looks can be deceiving, despite of his convincing appearance as punk rock band member (along with his cool name), the chef is actually a fan of pastries with neat and sleek design. It’s a story of Farid’s childhood, background influence, also his experience working in Middle East and China to hone his craft.

    Read More
  • Recipe Passion Media
    03/03/2017 0 Comments
    ​70% Tabanan Bali Chocolate

    Chocolate marquise, fudge brownies, spiced chocolate cremeux, chocolate mousse, ice cream


    Ingredients:

    Chocolate Marquise:
    100 gr 70% Tabanan Bali Chocolate Pipiltin
    80 gr Unsalted Butter, Melted
    34 gr Eggs Whole
    17 gr Eggs Whole
    100 gr Whole Wheat Biscuit
    25 gr Almond Slice, Baked
    25 gr East Bali Cashew Nut, Baked

    Cashew Nut Coating:
    38 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
    65 gr Cocoa Butter, Melted
    25 gr East Bali Cashew Nut, Baked and Chopped

    Spiced Chocolate Cremeux:
    125 gr Heavy Cream 35%, Anchor
    10 gr Anchor Milk
    25 gr Granulated Sugar
    88 gr Dark Chocolate Couverture 64%
    2 pcs Star Anise
    2 gr Sechuan Pepper
    1 gr Vanilla Stick
    25 gr Egg Yolk
    13 gr Granulated Sugar
    2 gr Gelatin

    Chocolate Mousse:
    54 gr Sugar Syrup B40
    40 gr Egg Yolks
    40 gr Whole Egg
    134 gr 70% Tabanan Bali Chocolate Pilpitin
    234 gr Heavy Cream 35%, Soft Whipped
    6 gr Gelatin Leave


    Chocolate Coating:

    38 gr 70% Tabanan Bali Chocolate Pilpitin
    65 gr Cocoa Butter, Melted

    Fudge Brownies:
    40 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
    18 gr Unsalted Butter
    25 gr Egg Whole
    26 gr Brown Sugar
    23 gr Pastry Flour
    3 gr Baking Powder
    8 gr Cocoa Powder
    26 gr 70% Tabanan Bali Chocolate Pilpitin

    Chocolate Cinnamon Ice Cream:
    375 gr Fresh Milk Full Cream
    125 gr Heavy Cream 35%
    125 gr 70% Tabanan Bali Chocolate Pilpitin
    125 gr Castor Sugar
    25 gr Glucose Syrup
    100 gr Egg Yolks
    10 gr Cinnamon Stick

    Read More
  • Recipe Passion Media
    03/03/2017 0 Comments
    Walk In the Forest

    Vanilla, Tabanan 70%, Cherry, Brownie


    Ingredients:


    White Chocolate Bavarois:
    420 gr Heavy Cream 35%
    420 gr UHT Milk
    2 pc Vanilla Stick
    205 gr Egg Yolk
    24 gr Gelatin Sheet
    840 gr Heavy Cream 35%
    147 gr Refine Sugar

    Bitter Chocolate Cremeux:
    250 gr Heavy Cream 35%
    20 gr UHT Milk
    50 gr Refine Sugar
    176 gr Dark Chocolate 70%
    2 pc Vanilla Stick
    50 gr Egg Yolk
    26 gr Refine Sugar
    3 gr Gelatin


    Compressed Amarena Cherry:
    75 gr H2O
    95 gr Amarena Syrup
    25 Pcs Amarena Cherry
    25 Pcs Morelo Cherry
    1 pc Vanilla Stick
    5 pc Anise Star
    1 pc Cinnamon Stick
    1 pc Rose Marry
    3 gr Salt

    Pistachio Butter Sponge:
    275 gr Unsalted Butter
    50 gr Pistachio Paste
    300 gr Icing Sugar
    300 gr Whole Egg
    190 gr Cake Flour
    20 gr Pistachio Chopped
    2 gr Salt
    4 gr Baking Powder

    Read More
  • Venue Passion Media
    03/03/2017 - Edwin Pangestu 0 Comments
    Raising The Patisserie Standard

    Social Affair proves that Indonesian market is ready for premium products


    It is no secret that the influence of French pastry products in Indonesia started in 5 star hotels through the hands of expatriate chefs. Later on, the outlets outside hotels started to adopt the authentic recipe, altered some of the ingredients by using the cheaper counterpart for the sake of affordability, thus, quality is sacrificed. Sometimes the modification stretched way too far to a point that the only thing they share in common with the original products is the look. Sounds familiar?

    Fortunately, not all outlets exhibit the same issue. Back in 2012, Cacaote reminded me of how good a chocolate cake can be; now Darryl Iswaratioso did the same through Social Affair’s croissant. Both Cacaote and Social Affair prove two things: Indonesian market is ready for premium products and they have set the standard pretty high.

    Read More
  • Venue Passion Media
    03/03/2017 0 Comments
    Let Them Eat Cake

    For the last twenty three years, Bali Bakery Patisserie and Cafe has spoiled the sweet-toothed islanders with their fantastic pastry and cakes. PASSION talks to

    the next generation of the founding family, and discover their enduring secret on staying sweet in a fierce industry.

    It wasn’t that long ago when Bali Bakery was the only place on the island where you could get tasty Danishes or Tiramisu for a birthday party on a daily basis. When the first Bali Bakery opened in 1994, the days when croissants or quiches could only be bought from Bali’s luxurious establishments was over. A new era of patisserie for the people has begun.

    Read More
  • Chef Passion Media
    03/03/2017 - Rian Farisa 0 Comments
    Expert View

    Talking Trends With Joy


    A life without chocolate is a life without joy. Jose Pelo or known by his friends as Joy, is a well-known chocolatier, patissier, and a food business consultant. 

    Today, he is sharing his two cents about the Indonesian food trends in 2017.

    Read More
  • 03/03/2017 - Edwin Pangestu 0 Comments
    The Rise of Specialty Chocolate

    You’ve heard the term over and over as it has matured in the world of coffee, how about in chocolate?


    While specialty chocolate is still new, “couverture” is perhaps more popular term in chocolate. According to Irvan Helmi, owner of Pipiltin Cocoa, couverture and specialty chocolate are used in different context. While couverture refers to the amount of cocoa butter, specialty chocolate shares the same spirit and approach as specialty coffee. How they handle the raw materials, how they view consistency and refuse the use of synthetic additives are some of the approaches that belong to the world of specialty. “Not all couverture chocolate is specialty, because specialty chocolate requires the cacao bean to be fermented first hand. Non fermented bean doesn’t have any acidity. Fermented cacao bean is sold in higher price because the fermentation process takes longer time,” explained Irvan.

    Read More
  • Venue Passion Media
    02/03/2017 - Rian Farisa 0 Comments
    Innovating Beyond the Boundaries of Indonesian Traditional Snacks

    Heading to the southern part of Jakarta in a busy, weekday morning was no small feat. The excitement to know more about Markoek, a decade old business that successfully promotes traditional Indonesian snacks, pumps up the spirit for even the most seasoned foodies.


    Any efforts nowadays through personal means to promote Indonesian food in its own country are very much appreciated – let alone if one could successfully introducing it also abroad. More and more people are showing their love to Indonesian food nowadays, but the pioneers may be only a handful and they are here to inspire us today. One of them is Markoek.

    Traditional Indonesian snacks have unlimited potential – especially if we could appreciate how influential they are within the fabric of our society. Its intricacies behind the making, how colorful they are, and its rich variety are the mediums that brought people together in social functions for as long as any Indonesians could remember.


    Even so, its place within the society nowadays is considered only for lower segments, since the mid-high markets are more interested with the likes of modern French and Japanese pastries nowadays. Not to mention of course, the onslaught of Korean influences for at least a few years now.

    Upon reaching our destination, we meet Mr. Mindiarto Djugorahardjo. Traditionally known as an experienced salesman, a business consultant, and also a trainer; Mr Djugorahardjo has been in the business for around three decades now. Surely if the motivation is righteous and the opportunity arises, one can tell that he would be undaunted with the task of expanding his business to food.

    That was the case regarding the inception of Markoek in 2006. It was a leap of faith in remembrance of what his mother had taught him about food and the spirit to promote Indonesian cuisine. As a foodie and a home cook, Mr Djugorahardjo jokingly suggest that, “Entering this business is a matter of changing the main ingredients of rice to flour”.But even so, Markoek turns into a very serious business.

    Fun fact, Markoek itself may sound like a real world but it’s actually a portmanteau between “markt” (the Dutch for market) and “koek” (cake). Markoek was then labeled as a boutique cake shop, instead of just the usual snack shop.

    The story of how it all started came from eleven years ago. Menteng - a verdant neighborhood in the heart of modern Jakarta, was about to witness the opening of a strategically located small shopping mall that goes with the name Menteng Huis.

    Read More
  • Venue Passion Media
    02/03/2017 - Edwin Pangestu 0 Comments
    The Artisanal Tea Blender

    Find your own cup of tea from 89 selections of premium tea blend in Lewis & Carroll.


    By the end of 2015, the modern tea house: Lewis & Carroll captivated the bloggers and early adopter communities in Jakarta with its rainbow colored tea cups and interior decoration. The posts of the place which was influenced by Japanese design’s clean look in Instagram were usually followed up by common question such as, “what a cute place, where is it?” However, we knew Lewis & Carroll was very serious about tea when we see the unique smelling station: small batch of various tea blends in test tubes to help customers find their own favorite cup of tea, and wide range of the tea blends. The clean, colorful Japanese interior design and adventurous smelling station are the reasons why Lewis & Carroll went viral back then.

    In total, Lewis & Carroll offers 89 tea blends which can be grouped into 12 categories: black tea, black blend, white, white blend, herbal, green, green blend, oolong, oolong blend, spice, fruit, and flower. Every tea variant can be enjoyed hot or iced. With their wide variants of artisanal tea blend, it’s a definite heaven for tea lovers out there. “Lewis & Carroll is on a mission to introduce Indonesian tea to the world, not as commodity, but as a brand. We use 80% of Indonesian tea in our modern tea house,” said Bambang Laresolo, Lewis & Carroll’s Master Tea Blender.

    “We offer different tea experience to customers. People might have their own personal taste preference, that’s why we give you many choices. If you’re still new to tea and feel confused, we have the smelling station. Most of the times, if you like the smell, you’ll love the taste of the tea,” said Bambang.

    Read More
  • Features Passion Media
    02/03/2017 - Edwin Pangestu 0 Comments
    Manual Brew

    Specialty coffee at home


    We understand, it’s hard to go back to regular mass produced ground coffee once you’re in love with specialty coffee. When you can’t skip a single without a cup, why don’t make it yourself at home? With manual brew, you have the ability to control every variable in the brewing process to create a cup that’s uniquely yours.

    Read More
  • Features Passion Media
    02/03/2017 0 Comments
    Black Eagle

    Victoria Arduino solves the problem of barista’s inconsistency in with Black Eagle’s Gravitech


    Victoria Arduino solves the problem of barista’s inconsistency in with Black Eagle’s Gravitech Gravimetric technology is just that: it guarantees a perfect espresso coffee made with maximum precision by ensuring total control at all stages of extraction. The barista just has to set the weight of the liquid in the cup for each blend. It is not atechnology to explore, it’s a system that can instantly sole problems.

    Read More
  • Features Passion Media
    02/03/2017 0 Comments
    2013 Ornellaia Bolgheri Superiore

    What appeared to be a disadvantage for the 2013 vintage – late budding and flowering – proved to be a major advantage thanks to a warm summer and month of September offering textbook conditions for harvesting, with cool temperatures but a prevalence of sunny weather. This resulted in slow but complete ripening with great balance and a delightful aromatic quality, which we like to define as “Elegance”. Ornellaia 2013, with its dense, vibrant colour, has a nose of  splendid aromatic complexity built around a limpid and brilliant fruitiness, underscored by refined spicy and balsamic notes. The mouth develops vibrant and complex fruity nuances.

    Read More
  • Chef Passion Media
    02/03/2017 - Edwin Pangestu 0 Comments
    Mental Revolution 1: Instant Gratification

    Chef Rahmat Kusnedi believes that it takes more than honesty, discipline, and creativity to become an established pastry chef


    Rahmat Kusnedi’s career might invite admiration, inspiration, also envy from any pastry chefs. He has worked abroad in France, America, Renaissance Cruise Line, before he went back to Indonesia to work in the hotels such as Sari Pan Pacific, Four Seasons, Borobudur, and then moved to the industry in Bread Life. 

    Now, he’s the Managing Director of Physalis’s, a company which supplies bakery & pastry products, also the President of Indonesia Pastry Alliance (IPA).


    According to Rahmat, it takes more than ability to make great products to get in his position now. “In the world of pastry, basically you need only three things to be an established pastry chef: honesty, discipline, and creativity,” he said. However, he’s currently concerned about his successors’ mental state that, in his words, needs “mental revolution”. In general, there are three major issues which often seen in future pastry chefs: they want instant gratification, lack of managerial skills, and keeping hard feelings.


    Read More