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