Evoking the same spirit of Hotel Indigo Seminyak Beach to draws inspiration from its surrounding local neighborhood, Pottery Café is a perfect spot to sit, relax

and enjoy the moment with a cup of quality coffee or tea.

Secludedly tucked just underneath the hotel’s main lobby, Pottery Café is an eye-catching, cozy space to hang out with impressive wooden-based interior design that combines industrial touch and modern contemporary local elements. No, I am not talking about Balinese carvings, statue and your run-of-the-mill ‘island decorations’. Instead, here the elements are brilliantly unified in form of colors and unexpected shape; such as the Balinese black-and-white saput poleng checker patterns that becomes the bar table’s main palette. This made them looks deliberately elegant and instaworthy at the same time. Several sides of the venue’s wall are enhanced with displays of ready-to-buy alluring ceramics made by the island’s very own prominent Kevala Pottery; hence the café’s catchy name.

Pottery serves finely curated collection of local specialty coffee, chocolate and tea which is 100% cultivated in Indonesia’s archipelago, along with wide arrays of freshly made pastries; charcuterie, artisan breads, pies and everything in-between. Pottery also offers their unique approach of coffee experience by providing their own roasting machine, especially designed in Japan and assembled in Java, producing their very own ‘Seminyak Blend’ creation. The coffees at Pottery Café are Arabica-based with intricate touch of details. Their cold brew Espresso is a must try; with combination of refreshing sour and bitter taste that really best served cold. They really embrace the indigenous natural products as the main ingredients in their creations, from coconut sugar to raw chocolate for pastries and cake.

One of the menus to be highlighted at Pottery Café is their Afternoon Tea package; which consists nine types of delicious homemade pastries beautifully assorted inside bright-colored wooden ‘birdcage’, accompanied by a pot of tea (or coffee) of your choice. As mentioned above, the cakes and desserts are made using local ingredients, but with a five-star presentation that will easily makes it fit in international-class display. My personal favorite would be the vegetable quiche, which combines the tender, creamy salt and savory of chopped broccoli, cheese and crunchy crust. But there are others that catches my palate as well; such as coconut mango pudding, black charcoal chonx, chocolate macaron, classic scone with cream and jam on side (the cream is cheekily placed in a round ceramic box, resembling a pomade), Japanese-style coconut tear drop jelly, croissant chicken sandwich, to Indonesian staple sweet treat, es cendol.

Seated on the side of Bypass Sunset Road main junction, Black Eye Coffee & Roastery use their combination of passion and knowledge to create a delicious cup

of Joe from curated Indonesian-grown beans.

Nowadays, coffee experience has become somewhat a latest trend for café goers in Bali, and Black Eye Coffee Sunset Road is one of the most sought-out new spot to indulge ourselves with a de-stressing cup of coffee. The quaint café / dining venue is actually the second branch from the successful one up at Bedugul precinct, owned by SecretGarden Village eco-recreation center.

Convenient is one word that pops out in my mind once I set foot inside the cafe. Spacious with lavish industrial touch here and there, the Fully A/C-ed main room (and its smoking area) can easily contains 50 pax simultaneously; with a coffee bar on one side and transparent see-through kitchen area on another.

Black Eye Coffee & Roastery takes their specialty seriously. From my conversation with their baristas, I get the impression that they really understand and passionate about what they’re doing. I was told that the cafe own two main roasteries in Bedugul and Jakarta, and specifically put their effort in embracing the richness of Indonesian archipelago’s coffee bean. Currently, they use at least 9 types of beans all across the island nation; such as Gayo, Mandailing, Peaberry and Lampung’s robusta from Sumatra, Bajawa Flores, to Central Java’s underrated Ciwidey-grown beans.

During my visit, I tried several types of coffees made by various methods; from classic cappuccino to nowadays favorite Vietnam Drip. The coffee in general is mild with bitter aftertaste; not too strong, but just enough to create a pleasant combination on my tongue. One of the menu on their coffee-based beverage list that really catches my attention is called ‘Lone Ranger’; a glass of cold drink which made by boldly combining fresh orange juice, espresso and honey dew syrup, creating an incredibly distinctive flavors of sweet, bitter and sour. A must try for coffee lovers!

Delicious coffees aside, Black Eye Coffee & Roastery also serves wide arrays of Indonesian and pan-Asian meticulous menus. One of their recommendations is called The Luwus Signature Bebek Timbungan; a fine blend of traditional smoked duck cooked in bamboo and served along with white rice, stir-fried vegetables and three types of homemade sambal chili sauce as condiment. For those who prefer seafood or fish-based meal, Nasi Bakar Salmon can be a perfect choice as well. This unique menu is cooked with traditional method by putting all ingredients in banana leaves, creating a succulent mixture of coconut milk, grilled rice and savory shredded salmon; a real taste of Indonesian’s majestic ocean produce.

Dalam banyak kasus, sebuah restoran baru yang sedang naik daun biasanya mempekerjakan satu figur chef terkenal. Seiring berjalannya waktu, chef tersebut keluar dan restoran tersebut gagal untuk mempertahankan kualitas. Ada beberapa penyebab kegagalan menjaga konsistensi, namun kali ini kita akan membahas soal succession plan bersama Chef Rahmat Kusnedi, Presiden Indonesia Pastry Alliance (IPA).

In many cases, a rising restaurant usually employs a famouse figure as a chef. Along the way, the chef resigns and the restaurant fails to maintain its

quality. There are some factors for it, but now, we’ll focus on the succession plan with Chef Rahmat Kusnedi, President of Indonesia Pastry Alliance (IPA).

Setelah proses belajar dan melakukan selama nyaris dua dekade, Fifi Sovia kini telah berada di jajaran pengusaha kopi terbaik di pulau Bali. Passion Media memiliki kesempatan untuk bersua dan berbincang dengan perempuan luar biasa ini, dimana ia membagikan banyak sudut pandang menarik yang hanya bisa keluar dari seseorang dengan pemikiran brilian yang terus mengejar versi terbaik dari diri sendiri tanpa kenal lelah.

Bringing almost two decades of coffee experience, Vivi Sofia established Simply Brew as a part of her pursuit to excellence.

After almost two decades of learning and doing process, Fifi Sofia has now stands among the best coffeepreneur in the island and beyond. Passion Media has a chance to catch up and chat with this amazing Iron Lady of coffee, in which she shared many interesting perspectives that can only come from a brilliant mind with relentless zeal in pursuing the best of herself.

Selalu ada saja hal yang baru dari industri kopi, terlebih lagi saat ini. Kali ini Passion duduk bersama Mira Yudhawati, salah satu tokoh kopi penting di Indonesia. Ia berbagi ceritanya sebagai juri kompetisi kelas dunia dan sebagai seseorang yang punya harapan tinggi untuk kopi Indonesia.

There’s always a lot to learn from the coffee industry, especially nowadays. The one we’re sitting with today is Mira Yudhawati, among the most esteemed personas in Indonesian coffee world. She shares us a story about her life as a world competition judge and as someone who sets her hope high for Indonesian coffee.

Seorang Mira Yudhawati meski tidak memiliki espresso machine di rumahnya, ia tetaplah tipe seseorang yang meracik kopinya sendiri di berbagai kesempatan. Baik ketika di rumahnya saat akhir pekan bersama keluarga dan hari-hari di kantornya. Bahkan juga ketika menjadi penumpang pesawat di sela-sela perjalanannya keliling dunia sebagai juri kompetisi kopi internasional.

Selain menyukai kopi-kopi berjenis single origin, Mira juga melengkapi hobinya dengan berbagai alat yang memungkinkannya meracik kopi kapan
saja. “Kalau aku sehari-hari bawa penggiling kopi biasanya merek Comandante. Masih jadi favorit dan yang terbaik. Permukaan kayunya tidak bikin licin saat
dipegang dan hasil gilingannya presisi”, aku Mira.

Tapi Mira mengakui kalau saat traveling tidak juga selalu harus membawa alat giling. “Minimal aku bawa QBag atau Clever Dripper. Nanti tinggal
seduh di kamar hotel atau bahkan saat di pesawat tinggal minta air panas”,
begitu sahutnya.

Soal ngopi di pesawat menurutnya jadi keharusan tersendiri tertama untuk perjalanan jauh. “Cranky juga bawaannya kalau tidak ngopi misalnya perjalanan jauh ke Eropa atau Amerika. Tapi wangi-wangi kopi yang saya seduh malah bikin orang lain menengok ke saya!”, ujarnya sambil tertawa.

Kopi favoritnya dari Caswell’s adalah Ethiopia Yirgacheffe. Untuk produk lokalnya sendiri ada kopi Aceh dan khususnya Jawa Barat yang sedang naik daun belakangan ini. Intinya bagi Mira, ia suka kopi yang bercitarasa ringan tapi memiliki karakter-karakter unik.

Kali ini ia berbagi preferensi pribadinya dalam meracik kopi dengan menggunakan Clever Dripper.

Bahan:

• Espresso 40 gr
• Susu + Krim 120 gr
• Gula Aren 30 gr
• Es batu 90 gr

Pada awal kemunculan Kopi Tuku di 2015, banyak orang dari komunitas kopi specialty bertanya-tanya, “apakah ada untungnya menjual kopi susu yang dibuat menggunakan mesin espresso seharga Rp 18.000?” Maklum saja, saat itu Tuku hanyalah sebuah kedai kopi kecil sederhana di daerah Cipete yang terkenal dengan produk Es Kopi Susu Tetangga, espresso yang dicampurkan susu, adonan gula aren dan tambahan krim.

Saat kami mengunjungi outlet Kopi Tuku di Jalan Abdul Majid, Jakarta Selatan, kami disambut oleh 2 buah mesin espresso La Marzocco (1 untuk es kopi, 1 lagi untuk kopi panas), masing-masing memiliki 3 group head, pengemudi Gojek yang antri memesan, dan ruangan khusus roasting kopi yang bertugas menyangrai 6 ton biji kopi per bulan untuk kebutuhan 4 outlet Kopi Tuku. Ditambah lagi dengan fakta bahwa semakin banyak coffee shop yang meniru konsep kopi susu ini, bisa bantu kami untuk mengulangi pertanyaan di atas?

Ada banyak gosip-gosip yang beredar tentang tren es kopi susu ini, sehingga kami merasa harus menemui Andanu Prasetyo, biasa dipanggil Tyo, pemilik Kopi Tuku untuk menceritakan tentang latar belakangnya, alasannya menjual kopi dengan harga terjangkau, hingga kunjungan Presiden Jokowi ke Kopi Tuku.

When Kopi Tuku arrived on the coffee scene in 2015, the specialty coffee communities were wandering, “do they make any profit by selling Rp 18.000 milk coffee using espresso machine?” At the time, Tuku was a humble, tiny coffee shop in Cipete who’s famous for its Es Kopi Susu Tetangga: espresso, milk, brown sugar and cream.

When we visit its latest outlet in Jalan Abdul Majid, South Jakarta, we spotted 2 La Marzoccos (one for iced coffee, another for hot coffee), each with 3 group heads, queueing Gojek drivers, and a roasting room responsible in roasting 6 ton of coffee bean per month to supply to 4 of Tuku’s outlets. In addition, the fact that the iced coffee milk concept was copied by many of Tuku’s imitators, we might need your help to repeat the question in the beginning of the article.

There are rumors spreading along in this iced coffee milk trend, thus we felt the urge to meet Andanu Prasetyo, or simply called Tyo, Kopi Tuku’s owner to listen to his background, the reason why he prefers to sell affordable coffee, to the President Jokowi’s visit to his outlet.

Cold Brew dibuat menggunakan kopi yang diseduh dengan air suhu ruang selama 14 jam, cara menyeduh nya cukup kopi dan air diwadahkan menjadi satu ditaruh di suhu ruang selama 14 jam, setelah itu disaring dan siap dinikmati.

Akui saja, beberapa dari kita pernah mengalaminya. Ketika tren kopi 3rd wave datang seketika itu kita akan terlihat lebih keren jika kita “membenci” Starbucks, kita ingin dianggap anti-mainstream. Bahkan hingga kini, banyak komunitas kopi yang masih mempercayainya. Namun ketika Anda cukup lama di komunitas ini, kemudian Anda akan sadar betapa bodohnya pemikiran tersebut. Karena seperti yang dibilang banyak ahli kopi, ujung-ujungnya kopi ini adalah bisnis, tujuannya tentu profit. Harus diakui, hingga saat ini, Starbucks masih menjadi raja di bisnis coffee shop, baik dari sisi profit, maupun manajemen. 

Tidak percaya? Coba sebutkan satu coffee shop 3rd wave terbaik versi Anda, bayangkan jika mereka memiliki 328 outlet di berbagai kota di Indonesia dengan jumlah karyawan lebih dari 3.000 orang. Menurut Anda, apakah coffee shop tersebut bisa menjaga kualitas (dan tentu saja, gengsi) sebaik Starbucks? Kali ini, kami sengaja menemui orang yang bertanggungjawab menjaga konsistensi kualitas pelayanan dan budaya, seseorang yang mempertahankan “Starbucks Experience”, Mirza Luqman Effendy

Let’s admit it, some of us committed the same sin. When 3rd wave came, suddenly it looked cool for us to “hate” Starbucks, we wanted to be seen as anti-maintstream. Even until now, some people in coffee communities still believe it. However, when you’re in the scene for a while, you will then realize how stupid the idea was. Because, as many coffee experts said, in the end, coffee is business, to make profit. We have to admit, until now, Starbucks is still the king in the coffee shop business, whether in terms of profit, or management.

Disagree? Mention one of your favorite 3rd wave coffee shops, imagine they run 328 outlets all over Indonesia and hire more than 3.000 staffs. Honestly, do you really think they can maintain the quality (and of course, pride) as well as Starbucks? This time, we interview a man who’s responsible to keep the consistency of service and culture, some who maintain the “Starbucks Experience”, Mirza Luqman Effendy.

Ingredients :

• Cold brew
• Ginger
• liquid
• Lemon
• Honey
• Ice cube/ice ball

Sejak kemunculan One Fifteenth Coffee di 2012, banyak hal yang telah berubah di industri kopi. Namun, beberapa hal tetap

sama, contohnya sikap rendah hati Doddy Samsura, bahkan sejak pertama kali kami bertemu di 2011. Ketika kami mengirim permintaan interview lewat Whatsapp, ia menjawab, “ada yang bisa saya bantu? Memangnya saya masih populer?”Pertanyannya cukup menarik. Sejak meninggalkan Morph Coffee, anak perusahaan One Fifteenth 2017. Tidak banyak kabar terdengar dari Doddy.

Kami menemuinya di Pantai Indah Kapuk. Ia agak gelisah karena proyek terbarunya, Reirom, sebuah sekolah barista, tertunda karena beberapa hal. Mereka masih
mengerjakan lantai pertama yang akan menjadi coffee shop, lantai dua untuk sekolah barista. Dalam diskusi panjang kami, Doddy berbicara mengenai petualangannya dari Yogyakarta, memenangkan kompetisi, One Fifteenth, hingga kesibukannya saat ini, secara eksklusif untuk Passion.

Since the inception of One Fifteenth Coffee in 2012, a lot of things have changed in coffee industry. However, there are some things remain the same, for example, Doddy Samsura’s humility, even from the first time we met him in 2011. When we texted him to request for an interview, he humbly replied, “how can I help you? Am I still popular?” His answer has some truth in it. Since he left Morph Coffee, a roaster, also a sister company of One Fifteenth in 2017. There’s not much updates has been heard from the champion of IBC (Indonesia Barista Championship) 2011 and 2013.

We met the man in Pantai Indah Kapuk. He’s a bit restless because his new project, Reirom, a barista school, is delayed due to some things. They’re still working on the first floor of the building which will act as coffee shop, the second floor for the barista school. In our long discussion, Doddy talked about his adventure
from Yogyakarta, winning competitions, One Fifteenth, to his current activities, exclusively to Passion.

Salah satu ciri orang Padang adalah membuat minuman dengan menggunakan telur, dari kopi, teh, hingga yang ekstrem buat saya yaitu bir hitam dan minuman effervescent, buat orang Padang sih biasa saja. Orang Padang biasa menggunakan jeruk nipis untuk acidity, namun karena menggunakan double ristretto, sepertinya acidity dari kopi sudah cukup. 

Mengapa menggunakan telur? Demi protein. Salah satu kendala minuman ini adalah aroma amis telur, oleh sebab itu saya hanya menggunakan putih telur. Selain itu, saya juga menggunakan vodka yang mampu memotong bau amis di bagian belakang, aroma amis di depan akan dihapus oleh kopi.

Jujur saja, ide Kopi Talua ini tidaklah orisinil, namun saya sengaja membuat satu minuman kopi yang memiliki cerita historis, mudah dibuat dan bahannya mudah didapat. Saya membayangkan minuman dikonsumsi setelah makan malam, sesuatu yang manis, refreshing, saya rasa ini akan menjadi dessert cocktail yang menarik.

Adi Taroepratjeka bukanlah Q-Grader biasa (orang berlisensi yang mampu memeriksa dan menilai kopi Arabika secara objektif), ia adalah orang pertama di Asia Tenggara yang memiliki lisensi instruktur Q-Grader, ia sering menjadi juri di kompetisi kopi, ia juga pernah menjadi pembawa acara “Coffee Story” Kompas TV yang dimulai pada 2011, tepat sebelum kopi dianggap keren. Kami menemuinya terakhir di Jakarta pada 2013. Ketika kami memutuskan mengangkat tema khusus kopi, kami tahu kami harus menemuinya, meski sekarang ia tinggal di Bandung, menjalankan

laboratorium kopi sekaligus coffee shopnya yang bernama 5758 (baca: Maju Mapan).

Yang kami suka dari Adi, mungkin ia adalah salah satu orang paling kritis di dunia kopi. Faktanya, ia tidak suka diikat oleh aturan atau kepercayaan, terutama pada hal yang ia anggap tidak benar. Contohnya saja, banyak orang 3rd wave yang bilang bahwa robusta itu jelek. Namun, Adi mengaku banyak tamu 5758 yang

kembali pulang jika ia melihat kopi di hopper robustanya kosong. Ketika ia menawarkan double ristretto kopi Robusta dari Banyuwangi, mana mungkin saya
menolak tawarannya? Ternyata, saya mendapatkan rasa asam, gurih, dan notes seperti selai kacang, dengan after taste yang manis. Sejujurnya, ini kali pertama saya mencicipi Robusta seenak ini. Dengan kopi di tangan, akhirnya saya siap untuk diskusi panjang mengenai harga jual ideal kopi, kegiatannya
sekarang, tren kopi, hingga kegemarannya menikmati kopi instan

Adi Taroepratjeka was not your usual Q-Grader (a licensed person who’s capable of examining and scoring Arabica coffee objectively), he was the first person in South East Asia with Q-grader instructor license, he’s the judge for coffee competitions, he was also the host of Kompas TV’s “Coffee Story”, started from 2011, right before coffee was cool. The last time we met him in person was in Jakarta 2013. When we decide to do special coffee issue, we know we have to meet the man, even though now he’s in Bandung, running his own coffee lab, also a coffee shop, 5758 (read: Maju Mapan).

The thing about Adi, is he’s probably one of the most critical person in coffee. In fact, he doesn’t like to be bound by rules or belief, especially if he believes them to be wrong. For example, 3rd wave people believe robusta sucks. However, Adi said that many of 5758 customers would go home if they find that his robusta hopper is empty. When he offered me to try his double ristretto Robusta from Banyuwangi, who am I to turn down his kind offer? To my surprise, I tasted
acidity, some umami, peanut-butter like notes, with sweet after taste. Honestly, it was the first time I taste Robusta this good. With coffee in hand, I finally ready to do a long discussion about “the ideal” selling price for coffee, his current activities in education, coffee trend, to his passion in
enjoying instant coffee sachet.

Jika Anda ingin tahu mengenai perkembangan dunia kopi di Indonesia, Toni Wahid merupakan salah satu nama yanh harus Anda temui.

Penulis blog kopi Cikopi.com menulis tentang kopi sejak 2007, jauh sebelum biji kopi single origin dan manual brew menjadi pemandangan yang biasa. Bagi banyak orang, saat itu Cikopi.com merupakan satu-satunya media di Internet untuk mempelajari kopi. Hingga sekarang, jika Anda mencari segala sesuatu tentang kopi di Google, bukan tidak mungkin link dari Cikopi.com akan muncul paling atas.

Kami menemui Toni Wahid di kantornya, kami cukup terkejut karena ternyata ia adalah seorang Manager Assessment & Remediation Supplier Sustainibility dari perusahaan pakaian Gap Inc, tidak ada hubungannya dengan kopi. Seperti yang bisa diduga, ketika dua orang penikmat kopi membicarakan kopi, tentunya ditemani dengan segelas kopi, waktu terasa berjalan begitu cepat. Simak cuplikan wawancara kami dengan Toni Wahid.

Tampaknya sekarang pandangan masyarakat akan kopi sudah jauh berbeda?

Saya tanya, dulu apa sih kerennya minum kopi? Itu minuman orang tua, orang yang mau ronda malam, atau mahasiswa yang mau ujian. Semua berubah setelah adanya Starbucks (hadir di Indonesia pada 2002), dengan kepiawaian (Howard) Schultz, ia mengubah aktivitas ngopi dan mengadaptasi ke kebudayaan Amerika. Jika tadinya ukuran cappuccino kecil, ia mengupsize semua, kemudian menambahkan gula, siapa yang tidak suka gula? Sejak itulah coffee shop menjadi tempat persinggahan ketiga setelah rumah dan kantor.

Sekarang kita bisa dapat mendapatkan kopi Blue Batak atau Ethiopia di coffee shop dengan mudah, namun 5-7 tahun ke belakang, hampir tidak ada kopi single origin meski café bermunculan. Akhirnya Anomali Coffee (pada 2005) yang memang khusus menyajikan kopi Indonesia. Sejak saat itu, industri ini terus berkembang, terutama dari kelas menengah yang memiliki daya beli semakin kuat dan para lulusan sekolah luar negeri yang baru kembali dari Amerika atau Australia. Jumlah mereka cukup banyak, beberapa dari mereka membuat coffee shop karena mereka menginginkan kopi yang sama dengan yang mereka dapatkan di luar negeri.

Jelaskan tentang cerita legendaris unboxing V60 di rumah Anda, sepertinya itu sangat
berkesan bagi banyak orang kopi.

Sama dengan biji kopi, alat seduh kopi saat itu juga sangat terbatas. Dulu saya sangat bahagia ketika menemukan ada yang
menjual Vietnam drip di Kaskus seharga Rp 75.000-100.000, atau ketika saya beli French press di Starbucks, namun harganya saat itu masih mahal, sekitar Rp
400.000-500.000. Tentu orang berpikir, untuk apa menghabiskan Rp 500.000 demi menyeduh kopi? Itu baru alat seduh, kita belum bicara grinder kopi. Belum ada
grinder manual, sementara grinder espresso harganya mahal.

Ketika Maharaja Coffee menjual V60 yang sedang trend di Amerika dan Jepang, saya langsung memesan dan mengumpulkan semua orang kopi di rumah saya untuk mencoba alat ini. Itu sekitar akhir 2010, hadir juga beberapa orang kopi seperti Adi (Taroepratjeka), Irvan (Helmi),
Mirza (Luqman), ada sekitar 10 orang saat itu. Kami senang karena ada alat yang bisa menyeduh kopi yang sederhana, namun enak, padahal sebetulnya bentuknya hanyalah kerucut dan terbuat dari plastik. Kami mencoba menyeduh kopi dengan V60 hingga malam, bukan norak mungkin, tapi lebih ke excitement.

Lalu boleh dicatat bahwa saya mungkin orang Indonesia pertama yang punya Hario Buono, saya membelinya di Korea pada 2007. Itu teko yang seksi sekali,
Ini langkah awal dan kami berharap akan datang alat-alat lain yang lebih sophisticated.

If you’d like to know about the development of coffee industry in Indonesia, perhaps Toni Wahid is one of the first people you need to see. The author of Cikopi.com has been writing about coffee since 2007, dar before single origin bean or manual brew became common sight. To many, at the time Cikopi.com is the only media in Internet to learn about coffee. Until now, if you’re Googling for nything related to coffee, it’s highly possible to find Cikopi’s link at the

top of the search results.

When we met Toni Wahid in his office, we’re a bit surprised to know that he’s actually a Manager Assessment & Remediation Supplier Sustainibility for a retail clothing company, Gap Inc, not related to coffee at all. As expected, when 2 coffee drinkers talk about coffee, accompanied by a glass of coffee, of
course, time flies. Here’s our interview with Toni Wahid.

It seems like people’s perception for coffee has completely changed?

I ask you, what’s so cool about drinking coffee? It’s a drink for elders, for night patrols, or students who are facing exams. Everything’s changed with the arrival of Starbucks (came to Indonesia in 2002), with Schultz’s proficiency in changing coffee activities and adapted them into American culture. If cappuccino was served in small cups, he upsized everything, then add sugar, who doesn’t love sugar? Ever since, coffee shops have become the third home, asidefor house and office.

We can get Blue Batak or Ethiopian bean in coffee shop easily, but 5-7 years ago, we have very few single origin coffee, even though coffee shops are growing. Finally, we have Anomali Coffee (est. 2005) which focused on single origin Indonesian bean. Since then, we have more middle class with their rising purchasing power and overseas graduates who just returned from America or Australia. There were many of them, some opened their coffee shops because they want the same coffee they had in other countries.


Tell me about the legendary unboxing V60 story at your house, it seems unforgettable for many coffee people.

Same like coffee bean, the brewing tool was very limited back then. I was very happy when I saw someone sold Vietnam drip in Kaskus for Rp 75.000-100.000, or when I bought French press at Starbucks, but it was very expensive back then, around Rp 400.000-500.000. Of course, people would think, why spend over Rp 500.000 just to brew coffee? Not to mention the coffee grinder. We haven’t got any manual grinder, meanwhile espresso grinder was very expensive.

When Maharaja Coffee sold V60, which was very popular in America and Japan, I immediately ordered one and invited all the coffee people to come to my house. It was around the end of 2010, we have some coffee people such as Adi (Taroepratjeka), Irvan (Helmi), Mirza (Luqman), there were around 10 people. We
were so happy to find a brewing tool that can simply brew nice tasting coffee, even though it was just just basically, a plastic cone. We tried to brew coffee using it until midnight, a bit cheesy I know, but we were so excited back then.

Please note that I was probably the first Indonesian to have Hario Buono, which I bought in Korea 2007. It was a very sexy kettle, this was the first step and we
were expecting other more sophisticated brewing equipments to come along.

We already had a coffee community back then?

Coffee community is a bit loose, we’ve been friends for a while. Whenever we have anything new, we’ll contact each other, “care to try this tool?” After that, we
had Gene Café roaster, we never imagine to have portable roasting machine which produce decent roasted coffee. And then we gathered again to roast coffee at the side of the road, because it was smoking. Coffee people have high curiosity, we’re very eager for knowledge, not just as coffee drinker, we’d like to know the story behind everything, from brewing, roasting, to coffee farm.


What’s the idea behind Cikopi.com, there was no such blog in Indonesia which focused on coffee?

We have many coffee blogs now, but perhaps I started earlier, around 2007. I built Cikopi because I love sharing, of course with my simple approach. The topics were very general, after audience had the big picture, they will look for further information elsewhere. Back then, who would read blog about coffee? Moreover, if I had used complicated terms. So I used the blog to share my personal experience of testing equipments, tasting coffee here and there. People started to pay attention, and it continues until now. It’s been 10 years already, almost 11, crazy isn’t it?


The one who starts the 3rd wave movement in Jakarta was One Fifteenth.

Look, coffee shops were mostly conservative, don’t pay much attention to interior, and were not coffee showcase, more to usual hangout places. Then One Fifteenth came and offered something different. It had nice interior, expesinve machines and equipments, and we could see what the baristas were doing, similar to open kitchen concept, but we could talk directly with the baristas. Thus, interaction and engagement between visitors and baristas were created.

One Fifteenth also offered different identity in F&B world, it was not just about lifestyle or passion, we could enjoy the whole coffee drinking experience, using our own selected bean and direct interaction. Drinking coffee was no longer seen as private sphere, it turned into public sphere, moreover, when the guests started to upload the photos to social media.

Are you happy with the current coffee scene?

Both. I’m happy when people got the chance to enjoy the best commodities from Indonesia and the world, we have to appreciate it, and coffee shops offer it.
We can’t boast Indonesian bean’s quality without comparing them to imported bean, can we? Now we can do the cupping easily. Secondly, the business grows
entrepreneurships. Opening a coffee is sufficient with 1-2 million rupiahs, it has been proven.

1-2 millions? What sort of coffee shop?

Let say Kopi Apik in Majalengka. They opened a coffee shop at the house’s patio, initially offering Vietnam drip coffee with only milk, coffee, hot water, and
they earned success. With Rp 5.000-7000 coffee/cup, you can hangout as you like form 4.00 pm-12.00 pm, and people gathered there. However, in Indonesia, we
need main course to accompany the coffee, so it’s a bit difficult for a pure coffee shops, they’re gonna struggle a lot.

Yes, many idealist coffee shops started to offer main course menu.

At the end, it’s more to bistro. I always say it from the beginning, it’s not a coffee shop until you serve fried rice and oxtail soup. Indonesians love social interaction, they can chat for hours, and it makes them hungry. For them, pastry, cakes is not a meal. So there has to be main courses, be it local or western, in addition, there’s big profit behind those menus.

The realistic coffee shop will switch the concept, because, let’s be honest, how many cups of coffee you can drink? A cup? Two cups? More than that, your stomach will be bloating. You have to follow the movement of the industry. Keep your idealism for brewing coffee at home, it’s a different story when you’re
facing the customers.

The thing is, Indonesia is actually a tea drinking nation, not coffee, that’s why sweet ice tea and lychee ice tea sells really well. The one who’s most successful in changing the habit is Kopi Blandongan in Yogyakarta, it’s a 24 hour coffee shop which can be called as pioneer of coffee shop in Yogyakarta.

People are opening coffee shop with small to limitless budget, using very expensive machines. Back then, it was very difficult to sell grinder for 11-12 million
rupiahs. Now, to buy grinders worth over 20 million, people are like closing their eyes. When the products arrived, they were sold out immediately, you even
have to be on the waiting list. The same goes for espresso machine, it’s getting more sophisticated, attractive, and becomes the showcase in a coffee
shop.

Then, what makes you unhappy?

We have many closing down coffee shops, whether they’re too excited or because of poor execution. However, I believe it’s purely mismanagement issue, it’s not
the coffee. Just look at Kelapa Gading, they have so many new coffee shops. The condition is similar to San Fransisco, there’s a joke that said that San
Fransisco have more restaurants and it’s actual residents.

F&B industry has high mortality rate. Who says that? All of the coffee vendors, so I can safely say my data is valid. I don’t know the exact number, but let say
from 10 coffee shops, usually 2-3 will close down within 3 months - 1 year. Sometimes Indonesians are strange, when they have low income, everything is
okay, but when they started to gain success, they started to have conflicts, and in the end, they’re closing down. It’s the most common cause.

Second, many overly excited owners spend too much budget without thinking when to get ROI. They borrow loan from bank, hunted by debt collectors, and it’s the end. Last, it’s mismanagement issue. If a coffee shop has 10 investors doesn’t have any idea of where they’re going, when they had conflicts, one by one started to quit, and then the end.

On the other hand, we have so many success stories, most of them already have commitment to build a business, even though it started from idealism. They have
planning, clear vision of where they’ll be in the next 2-3 years, and they execute the plan well. Koultoura Coffee for example, they didn’t rush to open
new outlets, and then Ismaya Group with its Djournal Coffee that grow so fast, of course, they already have the basic to manage big F&B business properly.

Then we talk about roasters. Do you know how many roasters, or the self-proclaimed coffee roaster in Jakarta? Perhaps it’s over a hundred. We also have micro
roasters. Can you believe that you can start roasting business using roasting machine with only 250 gr capacity? People bought it because it’s all they can
afford, it worths around 7 million rupiah. One of them is my own best friend, Yunus from Roswell Coffee in Bandung. He started with 250 gr machine, then we
have Kopi Pak Wawan, Get Back Coffee. Now they already use bigger capacity machines, do you know Kopi Pak Wawan? Do you know their tagline?

 Chef Mate sekali lagi menyelenggarakan Grand Baking Demo di Harris Hotel Vertu Harmoni Jakarta, dengan menghadirkan Chef ternama di Indonesia untuk mendemokan resep terbaik mereka yaitu; Chef Giat Setyawan; Opera Green Tea de Menthe, Chef Yongki Gunawan; Chocolate Roll Snoep, Australian Mud Cake, Chocolate Coffee Rhum Cake, Amarula Fruit de Crème, Taro Choux Glazing, Chocolate Coffee Cake dan tidak kalah menariknya ada Chef Vindex Tengker dengan Chocolate Baileys & Kahlua Charlotte, acara meriah tersebut di hadiri oleh kurang lebih 300 peserta dari kalangan pelaku industry pastry bakery hingga ibu-ibu rumah tangga.

Heavenly Sweet seolah tidak pernah berhenti untuk mendatangkan pastry chef terbaik dunia. Kali ini, mereka tidak hanya mendatangkan satu, namun dua orang Pastry Chef ternama, Antonio Bachour dan Carles Mampel untuk memberikan Viennoiserie Class pada 2-4 April, dilanjutkan dengan Entremets, Petit Gateaux, Tarts, Chocolate and Sable pada 5-7 April.

Memasuki ulang tahunnya yang ke-5, El Asador merayakannya dengan perayaan ulang tahunnya pada 26 April 2018 dengan cara menghadirkan makanan free flow dan harga spesial untuk minuman, ditemani dengan iringan live music. Pada bulan ini, El Asador juga memperkenalkan 2 potongan daging terbarunya: Chuleton dan Asado. Chuleton merupakan potongan daging sapi yang mengakhiri perdebatan antara sirloin vs tenderloin, sekarang Anda mendapatkan keduanya

pada tulang yang masih menempel. Harap diingat, daging yang paling dekat tulang adalah yang paling enak. Dengan bobot minimal 800 gram, ini merupakan pilihan daging untuk sharing, kecuali Anda benar-benar lapar. Kemudian, Asado merupakan iga sapi yang masih menempel pada tulang dan paling dicari orang Amerika Latin.

The Ritz-Carlton Jakarta,

Mega Kuningan memperkenalkan kembali Asia Restaurant dalam tampilannya yang terbaru setelah beberapa waktu menjalani renovasi. Sebagai salah satu restoran
berkonsep all day dining yang paling prestisius di Jakarta, Asia kini tampil sangat elegan, didesain secara eklektik dan kontemporer, serta hadir
tiga kali sehari dengan konsep makan prasmanannya.

MIE BIKSU

++ minyak
kacang

100 gr kimchi, peras, lalu potong-potong

1 sdm bawang
putih cincang

2 sdt jahe
cincang

2 sdm arak
cina (shaoxing)

2 sdm tobanjiang

1 sdm selai
wijen / tahini

1 sdm kecap
asin (dark)

1 sdm gula
pasir

450 ml kaldu ayam



++ somen, rebus sampai matang

++ kimchi

Menurut International Coffee Organization, pertumbuhan peminum kopi di Indonesia mencapai 8%, lebih tinggi dari pertumbuhan global yang berada di kisaran 6%. Dengan market share mencapai 60%, Kapal Api Global menghadirkan inovasi baru dalam penyajian kopi berupa mesin seduh Unakaffe System melalui Brand Ambassadornya, Hamish Daud pada 3 Mei 2018 di Central Park, Jakarta.

Para pecinta steak tentu mengenal Ruth’s Chris Steak House sudah yang terkenal di seluruh dunia. Sejak ditemukan oleh Ruth Fertel di New Orleans pada 1965, Ruth’s Chris terus berkembang hingga mencapai 150 cabang di sleluruh dunia. Di Indonesia, Ruth’s Chris berlokasi di lantai ground dari Somerset Grand Citra Apartments, tepat di samping Raffles Hotel di tengah kawasan bisnis Kuningan. Para tamu dapat mencoba marbled custom aged US Prime Beef yang dimasak pada broiler bersuhu 982o C yang didesain oleh Ruth Fertel.

Passion Media welcoming April Giveaway! #AprilGiveaway .

Menangkan (untuk 4 orang pemenang), masing-masing mendapatkan :

1 Night stay at Deluxe Room, Golden Tulip Passer Baroe Jakarta, incl. breakfast for 2

Konon menggabungkan hal yang familiar dengan rasa penasaran dari unsur ketidakpastian merupakan kombinasi yang sering terlihat dari sebuah kesuksesan. Namun yang pasti, tidak hal baru yang akan tercipta jika Anda hanya main aman. Inilah yang dilakukan oleh Vin+ melalui proyek ambisiusnya, Tasty Synergy, sebuah Chef Collaboration Dinner pada 21 Maret 2018 di Vin+ Arcadia yang melibatkan 3 orang chef: Deni Sugiarto (Vin+ Kemang), Djoko Sarwono (Vin+ Arcadia) dan seorang chef tamu Ronald Tokilov (Bali Cardamon, Glaze Grill, Chef’s Room – Bali).

Menginterpretasikan makanan tradisional Indonesia menjadi masakan modern bukanlah sebuah hal baru, bahkan, belakangan ini banyak chef lokal maupun ekspatriat yang serius menekuninya. Namun, melihat jumlah masakan Indonesia yang masih “tersembunyi” dengan berbagai macam bumbu khas Indonesia yang belum dijelajahi, penggabungan konsep tradisional dan modern ini akan selalu menarik untuk diikuti.

Tentu Anda akan bingung begitu membaca menu scallop yang dihidangkan dengan salad asinan dan saus laksa, black cod fish yang disajikan dengan saus Padang dan sambal balado, atau chocolate curry mousse yang dihidangkan dengan dodol Singaraja dan lada hijau. Ini adalah konsep yang mengundang Anda keluar dari zona nyaman. Beresiko tinggi sekaligus membuat penasaran.

3 Chefs, 6 set menu with wine pairing, resulting in 1 wild ride of familiar, yet unexpected modern Indonesian dishes.

It is said that mixing familiar things with the excitement of the uncertainty is a combination that’s often spotted in many successes. One thing for sure, you won’t go anywhere if you don’t take any chances. This is what Vin+ do with its ambitious project, Tasty Synergy, a chef collaboration dinner on March 21st 2018, involving 3 chefs: Deni Sugiarto (Vin+ Kemang), Djoko Sarwono (Vin+ Arcadia) and a guest chef Ronald Tokilov (Bali Cardamon, Glaze Grill, Chef’s Room – Bali).

Interpreting Indonesian traditional food into modern dish is nothing new, in fact we have growing number of local and expatriate chef who’s serious in this direction. However, after knowing the vast number of Indonesia’s unexposed traditional dishes, along with undiscovered local spices, this combination of traditional and modern concept will always be interesting.

Of course, you’ll be a bit confused to see scallop served with asinan salad and prawn curry sauce, black cod fish with Padang sauce and sambal balado, or chocolate curry mousse served with dodol Singaraja and green pepper. It’s a concept that grabs you out of your comfort zone. Very risky, yet stimulating your curiosity.

Menjadi kebanggaan bagi Indonesia Sommelier Association (ISA) Bali Chapter diberikan kesempatan oleh PT. Pamerindo Buana Abadi Trade Event bersama dengan Bali Culinary Professionals (BCP) sebagai asosiasi rekanan pada event FHT, The Food, Hotel & Tourism Bali 2018 yang dilaksanakan di Bali International Convention Centre tanggal 1 - 3 Maret 2018. Kali ini, ISA Bali Chapter dan BCP melaksanakan dua kompetisi; Bali Best Junior Sommelier Competition, Bali Best Sommelier Competition 2018.

Convotherm, sebuah brand combi oven dari Jerman kembali menggelar Masterclass berjudul The Taste of Indonesia untuk menunjukkan aplikasi Convotherm 4 Combi Steamer dalam berbagai hidangan khas Indonesia pada 21 Maret 2018 di PT. Mastrada Kitchen di Cideng, Jakarta. Zulkarnaini Dahlan menjadi pembicara pada acara ini sambil mendemokan beberapa hidangan khas Indonesia seperti Sop Buntut, Kari Daging Cincang, Gulai Kakap Merah, Nasi Goreng, Daun Singkong Kukus, Ikan Bawal Bakar, Pepes Kakap Putih, dan masih banyak lagi.

PT. SMART Tbk, untuk kesekian kalinya menyelenggarakan Palmboom Grand Baking Demo pada Kamis, 15 Maret 2018 di Ciputra Hotel Jakarta, yang dihadiri oleh kurang lebih 200 peserta dari seluruh penjuru Indonesia, didemokan oleh Chef Lenny Limiyati dengan tema “Tradition of Great Taste” yang menghadirkan kreasi inovatif resep-resep traditional dari Palmboom, seperti; Nangka Almond Roll O, Lapis Dadar Gulung, Cake Pudding Cendol Gula Merah, Mango Sweet Bread, Salted Caramel Bar dan Whoopies Cookies.

Institut Prancis di Indonesia (IFI) dan Kedutaan Besar Prancis di Indonesia bekerja sama dengan Badan Pariwisata Prancis Atout France menggelar rangkaian acara festival internasional cita rasa Prancis Good France secara serentak pada 21 Maret 2018 di 10 kota besar di Indonesia

Setelah sukses beroperasi setahun lalu, Mövenpick Resort & Spa Jimbaran Bali merayakan ulang tahun pertamanya dengan menetapkan posisi sebagai hotel keluarga dan gaya hidup berkelas internasional di Indonesia. Dimiliki oleh pengembang yang dihormati PT. Summarecon Agung Tbk, resor beserta fasilitas pendukungnya merupakan tambahan dalam menyambut semaraknya bisnis hotel di Bali.

Sejak ditemukan 75 tahun lalu, Las Vergers Boiron telah menjadi pemimpin global di bidang frozen fruit puree, coulis, dan buah IQF (Individually Quick Frozen) yang berhasil menjual lebih dari 15.000 ton produk ke 80 negara. Misi Les Vergers Boiron adalah untuk berkontribusi terhadap kesuksesan para profesional di bidang kuliner, pada aplikasi savory, sweet, dan minuman, oleh sebab itu Les Vergers Boiron secara cermat mengambil buah terbaik dari seluruh dunia. Les Vergers Boiron mengumpulkan buah-buah tersebut, memetiknya pada waktu panen terbaik menggunakan teknik yang diwariskan dari industri champagne sehingga mampu menghasilkan rasa yang otentik, warna dan tekstur yang konsisten sepanjang tahun di lebih dari 70 varian rasa.

Anda bisa saja menghadiri baking demo oleh chef paling terkemuka di dunia yang mampu membuat produk paling canggih. Masalahnya, ketika Anda pulang dan mencoba mengaplikasikan teknik mutakhir tersebut, ternyata Anda menemui banyak kesulitan. Mulai dari ketersediaan bahan, sulit diproduksi dalam jumlah besar, membutuhkan tenaga kerja yang lebih berpengalaman, dan harga jual yang melonjak.

Namun jika Anda membutuhkan produk yang baik untuk bisnis Anda: mudah dibuat dengan skala besar dengan nilai komersil yang tinggi, Koko Hidayat, Technical Service Manager Smart+, adalah nama yang harus Anda ingat. Dengan banyaknya jumlah klien Smart+ yang sukses berjualan menggunakan resep kreasinya, bisa dibilang Koko Hidayat adalah salah satu sosok yang paling berpengaruh dalam menentukan trend bakery di Indonesia. Berikut ini adalah wawancara eksklusif kami dengan sang pembuat trend.

It took a smart person to explain a complicated subject to educated audience, but a smarter person is able to simplify the matter and explain it to wider range of audience.

You can attend baking demos by the most famous chef in the world who’s capable of making the most sophisticated product. The thing is, when you got home and try to apply the fancy techniques, you are faced with some issues. From the availability of the ingredients, difficulties in producing it in large quantities, requiring more skilled worker, not to mention the sky-rocketing selling price.

However, if you need product that’s good for your business: easy to be mass-produced with high commercial value, Koko Hidayat, Smart+’s Technical Service Manager, is the name you should remember. With the vast number of clients and various success stories of clients using his creations, it is safe to say that Koko Hidayat is one of the most influential figures in determining the bakery trend in Indonesia. Here’s our exclusive interview with trend maker

Jika Anda berpikir tentang seorang chef yang ahli soal healthy food, nama Edwin Lau langsung terbayang dalam benak. Ia merupakan kombinasi unik dari seorang chef, nutrisionis, dan tubuh seorang binaragawan. Mungkin Anda melihatnya selalu tersenyum di depan TV, namun kali ini Edwin berbicara mengenai kenyataan-kenyataan yang tidak seindah bayangan Anda, mulai dari rahasia gelap industri makanan, kehidupan celebrity chef, konflik batinnya sebagai seorang chef sekaligus nutrisionis, hingga pandangan hidupnya yang baru. Ini adalah salah satu interview kami yang paling berat dan intens.

The self-proclaimed extremist, Edwin Lau, talks about the things that nobody wants to talk about. If you’re one of those faint-hearted people, please, stop reading.

If you think about a chef who’s also expert in healthy food, the name Edwin Lau comes to mind. He’s a unique combination of a chef, nutritionist, with the body of a bodybuilder. You might see him smiling on TV, but this time, Edwin talks about the ugly truth of the food industry, life of celebrity chefs, to his internal conflict as a chef and nutritionist, and his new point of view. This is certainly one of our heaviest and most intense interview ever.

Ini terjadi setiap saat, terutama bagi para pengusaha baru. Anda mengalami euforia karena usaha Anda mendadak terkenal dan mencetak angka penjualan yang tinggi. Namun ketika melakukan perhitungan di akhir bulan, jumlah keuntungan yang Anda terima meleset jauh di bawah ekspektasi. Chef Rahmat Kusnedi (CRK), pemilik Physalis’s sekaligus Presiden Indonesia Pastry Alliance (IPA) tentu memahami kesalahan yang sering terjadi seperti ini. Pada edisi kali ini, CRK membahas mengenai waste management, definisi, cara mencegah serta memberikan beberapa contoh dari kejadian yang pernah ia alami.

If you’re experiencing high sales record, but at the end of the day, your margin is much less than estimated, this subject is definitely for you.

It happens all the time, especially for new entrepreneurs. You have the euphoria because your business gains sudden popularity and breaks new sales record. However, after calculation, at the end of the month the profit that you have is way below expectation. Chef Rahmat Kusnedi (CRK), owner of Physalis’s also President of Indonesia Pastry Alliance (IPA) understand this common mistake. This time, CRK discusses about waste management, from the definition, how to prevent, also gives some real cases he experienced in the past.

There is nothing cheesy about ‘love’, if you rightfully implement it in the things you do for others, and Watercress captures the essence of the said word perfectly through their Byron Bay-inspired café; where everyone can feel the whole experience of enjoying good food, vibe and companion in utmost abundance.

Situated on the side of small road leading to Batubelig and Canggu area, Watercress resembles an intimate, homey gathering space with comfy open-air setting. The dining space comprises of brick walls and wooden frames to give away the warm, down-to-earth yet classy atmosphere. The restaurant aims to honor the food itself as much as the one who would enjoy it. Every nourishment are carefully crafted so all of its natural nutrients not getting lost in the process, with sincerity and love that start from the kitchen all the way to each guest’s table.

The menu of Watercress covers all kinds of Western and Asian healthy dishes, including for those who prefer non-dairy selections. For lunchtime dines session, I was recommended to try their roast beef bagel; a succulent portion of soft and tasty bagel bread sandwiching perfectly roasted beef slabs. The fine mixture of the pickled horseradish, quality meat and bread filled my taste bud with pleasant combination of flavors. The same could be said to B.L.A.S.T, a generous-sized burger which name act as acronym to its main ingredients; namely bacon, lettuce, avocado, sprout, tomato and tasty homemade mayo. This creative dish combines some elements you wouldn’t have thought fit together, but they really do in a meticulously delicious way!

For those who opt for non-meat meal, fret not, as this is one of the area where Watercress particularly shine. I am pleased to try some selections of their organic goodness; such as Chia Seed Pudding, a blends of delightful sour-meets-sweet taste that comes from the mixture of chia seed jelly-like pudding, coconut cream, lemon sorbet, pomelo and burnt coconut, or Tropical Fruit of Paradise; basically a fine assorted fresh chops of tropical fruit sprinkled with crunchy toasted coconut. The Superfood Smoothie Bowl is also a great pick for a sunny summer noon, which consists of beautifully shaped mixed berries, banana, bee pollen, chia seeds and shaved coconut smeared with honey on top of frozen acai berry smoothies.

The attention to small details and ‘handle with love’ mentality is what makes Watercress really stands out among its competitors. They offer a holistic good food experience not only by the flavor of the dishes itself, but the sincerity of their service as well.

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Defining healthy food is not as easy as determining which junk food is tastier. Sometime, we tend to care less of what kind of nourishment we put inside our body. Luckily, back-to-nature conscious is currently in motion around the globe, and in Bali, there are some restaurant which already aware to the importance of organic sustenance; one of them is Living Well.

At the surface, Living Well serves all-occasion Western and Asian classic favorites as their main menu, but on deeper level, they deliberately emphasis on the elements which created each dishes. The restaurant owner, Joanna, choose to grow all of basic ingredients herself, ensuring every meals free from any chemical preservatives whatsoever. She currently had several farms up in Bedugul area, and also a small garden in her backyard where she grew various vegetables, fruits and crops with advanced all-organic farming method. Vegetables, fruit, eggs, flour, poultry meat, to coffee bean, tea leaves and soda (!) are carefully curated and nurtured with natural, organic materials before they even ends up in the kitchen. 

The restaurant’s dining venue also boldly represents this main concept. Pots of plants, vegetables and flowers greet each guest at the entrance; not just for mere decoration to give a luxuriant feels, but also to show a glimpse of their outstanding benefit for bod’s well-being. 

As mentioned above, there are arrays of delicious healthy menu to choose at Living Well. Try their Vegetable Wrap, for one. Tender homemade whole wheat spinach tortilla skin filled with organic goodness from roasted vegetables; mix salad, mozzarella cheese and tahini sauce to enhance the flavour. Then also the Rainbow Chicken Noodles; which consists of homemade egg noodle which comes in three different colors; all made by natural substances (beetroot for red, pumpkin for yellow, spinach for green), with soup on-side, oriental Chinese style. The texture and flavor of each noodle blends perfectly with the chicken soup and complimented by the tender meatballs. If you prefer rice, their aromatic sweet and spicy Thai Beef Rice Bowl is a great pick; consisting of assorted vegetables, pan-fried black pepper wagyu beef and brown rice. Personally, I would prefer meat than plants, but Living Well’s Gado-Gado is one of the best I ever tasted. The tasty peanut sauce goes really well with mixture of fresh organic vegetables.

At the end of the day, ‘We are what we eat’ is not a mere old saying; it should be the way of our life. Living Well aims to spread this knowledge so everyone could begin to indulge all the good things the earth has naturally provides. Plant the seed, sow the blessing!

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Established on 1999 as a gourmet shop, Café Dijon Bali now has expanded their business into a full-fledge healthy culinary destination to cater local, expats and culinary enthusiast in general. 

If you have live in this island for this past 5 years, Dijon is one of the restaurants which name will repeatedly come out as a recommended to-go place for delicious healthy food. Tucked nicely on an interstate of grand Simpang Siur Square, the dining venue consists of cozy indoor and outdoor areas that you can deliberately choose according to your mood. Sitting just right across their famous gourmet shop during my visit, I am impressed of how much Dijon has progressed from a humble (albeit quality) culinary store to a 60-seat favorite hang-out spot everyone knew and loves right now.

Dijon serves array of tantalizing dairy and non-dairy menus, but focused on gluten free ingredients and homemade-based cooking. They guarantee no additional flavor whatsoever added in their meals, let alone the artificial one. By deciding to go the ‘halal’ way just recently, they wish to break the boundaries and cater a broader-range of audience, especially Indonesian market and other Muslim country, so the religion’s devoted practitioners can conveniently enjoy their dine without any guilt-feeling whatsoever.

For a starter, I was offered Quinoa Chick Pea Salad; a satisfying portion of organic, healthy goodness served with edamame humus, beetroot, baby spinach, to half-split boiled eggs. The salty and savory hummus spread made from Japanese edamame soybean blends perfectly with other ingredients leaves me wanting for more. Then, the Grilled Salmon Steak was up next. This is widely considered as one of Dijon’s staple menu. The fresh vegetables on side blends perfectly with precisely grilled salmon slab, especially the seaweed which gives away a nice touch to satisfyingly wrap the overall taste. But my personal favorite would be the homemade gomae sauce served as a condiment for this menu; it certainly fit with any kinds of food with its sweet, sour and creamy taste. The good news is that the restaurant also sells them separately, so you can go and grab a bottle to savor at home! 

If you prefer to have something light and tasty, order their Baguette Wrap; which comes with rich filling of organic vegetable mixture, or the Coconut Pannacotta with passion fruit sauce as a trusty dessert, with combination of sour, sweet and tangible coconut flavor. 

Maintaining your quality is one thing, but progressively expanding it is a different level of ‘inspiring’ achievement altogether, so kudos Café Dijon, for living up the name and reputation as one of Bali’s pioneer in healthy food and quality gourmet.

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William’s offers various exciting layer of flavor and texture in almost all of its dishes.

Since its inception in September 2017, William’s has become the rising new rising restaurant in one of Jakarta’s most competitive region for food business, Senopati and SCBD. William’s is offering the fusion concept of Western meets Asian, along with the coffee, wine, and bar. Simply said, it’s the hottest hangout place in the block.

The name William’s was inspired by a kid who has a constant curiosity for new food, appreciates a warm, hearty meal and always has room for dessert. It’s not too surprising that the name came from the owner’s son. The place also displays some interesting interior combination of teal American dinner with some touch of copper in many places.

The kitchen is headed by Chef Alpin Reyner, an At-Sunrice, Singapore graduate who also became the Chef de Partie of Nomz Kitchen & Pastry, one of the hottest restaurant in Grand Indonesia, Jakarta. Alpin was originally hired as William’s consultant to design the food menu. When the owner offered him the position as Head Chef, the tattooed chef couldn’t refuse the kind offer.

“We offer Asian-Western fusion concept that’s more about comfort food. Unlike the more refined fine food with smaller portion, we want to provide quick lunch menus for the executives working around SCBD. Our menus are simple, once you read them, you’ll understand what they’re all about,” said Alpin.

The food menu is divided into 2 main sections: Western and Asian. But before the main course, you should definitely try their appetizer, Watermelon Salad (cured watermelon, vanilla mascarpone, balsamic caviar, cashew crumb, dill and lemon fluid). I mean, just look at the photo of the menu in their Instagram. We never expect you can present a slice of cured watermelon so beautifully like this. They also boast interesting cooking method in balsamic caviar and cashew crumb to play with the flavor balance and texture.

The Western menu Grilled Chicken Roll (juicy chicken roll with pomme puree, watercress, mushrooms and egg yolk confit) is a good starting point to know what William’s is all about. It tasted good, yet healthy, what’s more to ask? The menu reminds me of how good the combination of chicken with mushroom really is.

Salmon and Gulai (crispy skin pan-fried salmon served with gulai sauce and corn salsa over chili infused rice) is the highlight of the Asian ,enu. The portion is very generous with its big cut of salmon over lot of chili infused rice, please remember to save some room in your belly for more.

If you want to impress your friend in social media, an Instagrammable menu is a must. William’s has what you’re looking for, the Dragon’s Nest (edible soil and charcoal dust served with chocolate egg-shell, cheesecake, chill frosted meringue, lemon gel and red dragon fruit coulis). Texture-wise, there’s so much going on this plate, from the trending edible soil, soft cheese cake, snapping chocolate dome, and the main attraction would the liquid nitrogen which was poured onto it. Get your Instastory ready, ladies and gentlemen!

As mentioned before, along with the restaurant, William’s also has its own dedicated bar corner. Chlorophyll (fresh blended spinach shaked with apple and lemon juice, green apple and mango flavored) and French Flute (vodka, black raspberry liqueur, with lemon and pineapple juice) are our refreshing choices to end the meal.

William’s got everything you want in a hangout place, whether it’s fusion dishes, Instagrammable dessert, coffee, wine, or cocktail. With its strategic location and interesting layer of flavor and texture in almost all of its dishes, William’s will definitely be trending place in foodie community soon.

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Terkadang makanan sehat tidak selalu soal bahan baku, namun melalui cara masaknya. Jika Anda seorang pecinta hidup sehat, makan di luar terkadang cukup membingungkan, terutama jika Anda sudah memiliki anak. Anda ingin makanan yang rasanya enak dan mudah diterima anak kecil, namun Anda juga ingin makanan yang menyehatkan. Sekarang, Anda tak perlu berkompromi karena Goobne telah hadir di Indonesia, tepatnya di Pantai Indah Kapuk, Jakarta.

Sometimes healthy food is not always about the ingredient, it’s how you cook it

If you’re living a healthy lifestyle, dining out with family can be a bit confusing, especially when you have little children. You want something tasty and easy for children, like fried chicken, but you also want food that’s good for your health. Now, you don’t have to compromise any longer as Goobne has arrived in Indonesia, in Pantai Indah Kapuk, Jakarta, to be specific.

The name came from the Korean word “Goobda” which literally means to roast, and it explains what Goobne mainly do, selling healthy roasted chicken. The brand was established in South Korea, 2005 and is known for endorsing popular Korean artists such as Girl’s Generation, EXO, and Seo Hyun Jin as their ambassador. Until now, Goobne already has over 1.100 outlets in Korea only and managed to become the top 3 Korean chicken restaurant brands. Along with restaurants, Goobne also has its own sauce business, chicken farm, and chicken slaughter machine with the capacity of slaughtering 120.000 per day. In March 17th 2018, the brand was officially introduced to Indonesia through PT. Goobne Indonesia Utama as its master franchiser in the country.

Sebagai salah satu pionir yang memperkenalkan makanan dan gaya hidup sehat di Jakarta, Burgreens telah menjadi sebuah bisnis restoran yang semakin dekat dengan para pelanggannya. Untuk mencapainya, keputusan re-branding menjadi Burgreens Express merupakan langkah yang vital. Namun apa perbedaannya dengan Burgreens yang kita kenal? Mari kita cari tahu bersama.

Berawal dari sebuah visi yang mulia, Burgreens ingin berbagi sebuah pendekatan yang begitu berwarna untuk hidup sehat serta kemudahan mencapainya bagi para pelanggannya. Sebagai sebuah bisnis restoran yang memiliki misi, Burgreens telah menyiapkan menu makanan dengan bahan dasar tumbuhan yang lengkap dan melakukan kolaborasi dengan para petani lokal dan wanita untuk memproduksi makanan sehat yang berkelanjutan serta tetap bertanggungjawab atas rantai suplainya.

Dari segi makanan, chef sekaligus pemilik Max Mandias pernah berbicara dengan saya langsung beberapa tahun yang lalu. Ia ingin menyampaikan bahwa makanan sehat juga bisa terasa lezat. Maka melalui proses panjang, Burgreens kini memiliki sebuah menu yang solid dan terdiri dari makanan-makanan yang unik. Di antara yang menjadi favorit saya pribadi adalah “Greenogiri Platter” yang terdiri dari onigiri beras merah, tempe yang telah dibumbui, ditemani sate jamur kerang yang dimasak dengan saus teriyaki, serta salad dengan wafu dressing.

Makanan unggulan lainnya di sini adalah “Mini Quatro” - empat burger mini dengan empat rasa yang berbeda. Atau mungkin Anda ingin mencoba kesukaan Chef Max yaitu “Tempeh Gomashio” yang merupakan patty tempe yang diselimuti pesto kacang mete dan bumbu gomashio. Tempe kemudian tersaji di atas salad organik dan jamur. “Vegan Hot Dog” juga adalah menu yang sangat menarik. Sosisnya terbuat dari chickpea, tahu, dan seitan (daging dari gandum) dan diselimuti roti gandum, saus BBQ, mayones vegetarian, mustard, serta acar dan bawang.

Mengawali kehadirannya hanya di area perumahan selama beberapa tahun membuat Burgreens menyadari bahwa visi untuk memberikan kemudahan bagi para pelanggannya bisa jadi justru sulit untuk dicapai. Maka langkah yang dilakukan adalah dengan re-branding menjadi Burgreens Express dan mulai membuka outlet baru di shopping mall serta daerah komersial. Konsep baru ini dirancang untuk dapat memenuhi kebutuhan makanan sehat warga Jakarta yang menginginkan kemudahan serta kecepatan. Dari segi makanan sendiri Burgreens masih tetap menggunakan menu lamanya serta tetap berinovasi menciptakan hidangan-hidangan baru.

Sejak Oktober 2016, outlet pertama Burgreens Express berdiri di Dharwangsa - sebuah keputusan strategis untuk mendekatkan diri dengan pasar Jakarta Selatan yang cocok dengan konsep ini. Lebih jauh lagi, Burgreens juga mengadakan berbagai kegiatan seperti clean-eating talkshow, demo masak, acara edukasi di sekolah-sekolah, serta tentunya katering.

Burgreens juga berpartisipasi di acara-acara seperti Namaste Festival, YogFest di Taman Menteng, serta Paw Day di Taman Langsat yang diadakan oleh Jakarta Animal Aid Network (JAAN). Selain itu, Burgreens mengadakan Pasar Semesta - sebuah festival yang merayakan hidup sehat dan produk lokal serta alami. Acara ini berlangsung selama dua hari di Burgreens Express Dharmawangsa dan dikunjungi lebih dari 800 orang.

As one among the pioneers who introduce healthy food and lifestyle in Jakarta, Burgreens has become a business that grows closer than ever with its patrons. One vital move to achieve that was its re-branding into Burgreens Express. So what’s the difference with the Burgreens we used to know? Let’s find out about it. 

With a noble vision to begin with, Burgreens wants to share everyone its colorful approach of healthy living while also provides a degree of convenience and reachability for its customers. Burgreens is indeed a mission-driven restaurant business with an elaborated plant-based menu and collaborates with local farmers and women to produce healthy and sustainable food by also staying responsible with the supply chain.

In terms of food, the chef proprietor Max Mandias himself spoke with me personally a few years back. He wanted all of us to know that healthy food can also be made delicious. It was a grinding process of trial and error which culminates into Burgreens now having a solid lineup of inventive dishes. Among my personal favorite - the “Greenogiri Platter”, comprises of brown rice onigiri filled with spiced tempeh and accompanied with oyster mushroom skewer cooked with fruit-based teriyaki sauce and on the side is salad with wafu dressing.

Another signature dish from Burgreens is the “Mini Quarto” - four mini burgers with four different flavors. Or perhaps you might want to try Chef Max’s favorite - the “Tempeh Gomashio”. This one has the all the goodness of tempeh patties with cashew pesto and covered with homemade gomashio seasonings. It is served on a bed of organic mixed salad with mushrooms. The vegan hot dog is also an interesting choice. The sausage is made from chickpeas, tofu, and seitan (“wheat-meat”) and wrapped in whole wheat bun, homemade BBQ sauce, vegan mayo, mustard, and chopped pickles and onions.

With their restaurants originally located deep in residential areas, Burgreens realized that the vision to provide reachability for everyone might be compromised. It was then decided that Burgreens should be re-branded and start opening up outlets at shopping malls and business areas. They believe that the new concept can cater more demanding, fast-paced Jakartans who are always in the search for something good and healthy. But in terms of menu, Burgreens stays faithful with the old lineup and continuously creating something new and exciting.

Pada 28 Februari 2018, Vin+ mengadakan acara Wine Dinner Joseph Drouhin di Vin+ Arcadia. Ini adalah acara yang menghadirkan 5 course menu oleh Chef Djoko Sarwono dan Chef Deni Sugiarto, yang dipairing dengan wine Burgundy premium, Joseph Drouhin. Christophe Thomas, Direktur Ekspor Joseph Drouhin juga turut hadir dan menjadi host pada malam tersebut. Setelah terkesan dengan kualitas wine Burgundy, kami memutuskan untuk mengadakan interview eksklusif dengan Christophe untuk mengetahui rahasia kualitas Joseph Drouhin.

For things like wine, sometimes our ancestors know better ways to express the terroir.

In February 28th 2018, Vin+ was hosting a Joseph Drouhin Wine Dinner in Vin+ Arcadia. It was a 5 course menu by Chef Djoko Sarwono and Chef Deni Sugiarto, paired with premium Burgundy wines, Joseph Drouhin. Christophe Thomas, the Export Director of Joseph Drouhin was also present to host the night. Delighted by the fine Burgundy wine, we decided to have an exclusive interview with Christophe to find out the secret of Joseph Drouhin’s quality.

The Westin Resort Nusa Dua, Bali menyelenggarakan Appreciation Gathering pada Kamis, 1 Februari 2018. Acara ini menghadirkan lebih dari 300 travel agen terkemuka dan perwakilan media untuk sebuah malam sosial yang elegan. The Westin Resort Nusa Dua juga memperkenalkan lobi baru mereka, sebuah ruang design-driven yang menyerupai taman rahasia dengan kumpulan pita gelas yang digantung dari ceiling sehingga menyerupai burung yang sedang bermigrasi.

Indonesia Gelato Competition 2018 at Lotus Food Services, Jimbaran

Lotus Food Services hospitality and culinary center, together with Carpigiani – world leading manufacturer of gelato and ice cream machines, commenced a prestigious Indonesia Gelato Competition 2018 event.
Held on 9-10 February at the headquarter of Lotus Food Services in Jimbaran, Bali, the event gather together 19 aspiring gelato chefs from around the country to showcase their talent in creating the worldwide favorite Italian frozen goodness. Many of the contestants push their creativity out of the box and comes up with unique flavors inspired from traditional Indonesian treats; from klepon, bubur Madura, peyeum, es teler, to semur daging – which made by combining savory beef floss with creamy cinnamon and lime gelato.

The jury panel of the event was composed from expert in various fields of culinary scene; such as Chef Rahmat Kusnedi; President of Indonesia Pastry Alliance (IPA), Chef I Made Kona; the advisor of IPA, Augyawati Joe; Vice Director of Finance and Business Development of Bali International Polytechnic University, Hendra Oktaviano; Director of Passion Media, and Valentina Righi; PR of Gelato World Cup and Academican of Accademia Italiana Della Cucina.
After extensive assessment process by three main parameters; flavor, structure and presentation, the jury panel finally determined the top-three of this first-ever Indonesia Gelato Competition; namely Alvin Tanudjaya from Latteria Jakarta with Moscato Tea Gelato on the 3rd position, Cassandra Mellim from St. Regis Bali with Banana Hazelnut on the 2nd position, and Jovita Rainy Pranata from Francelle Ice Cream Jakarta with her unique take of Peyeum Geulis (fermented cassava) gelato on the 1st place. As the winner, Jovita will go on to represent Indonesia at Asian Gelato Cup in Singapore from 24-27 April 2018, out of which the top-three teams then will get the chance to compete at the highly anticipated World Gelato Cup 2020 in Rimini, Italy.

Salah satu cara terbaik merayakan hidup adalah dengan menikmati matahari terbit di Bali bersama pasangan di atas pantai berpasir putih di Ritz-Carlton Bali. Di sini Anda dapat duduk membenamkan kaki Anda di pasir yang lembut atau membenamkan kaki Anda di air laut hangat ketika Anda berjalan-jalan di sepanjang pantai. Ketika kembali ke gazebo pantai, Anda akan mendapatkan atmosfer intim untuk bersantai sambil menikmati freshly squeezed Fruit Juice dan Mountain Strawberries drizzled with Island Honey and Homemade Yoghurt, diikuti dengan Scrambled Eggs with Smoked Salmon and Toasted Bagel, berbagai pilihan fresh baked pastries, kopi dan teh terbaik.

Mungkin istilah wine pairing sudah tidak asing didengar, namun coffee and chocolate pairing? Keduanya sama-sama berkafein, namun apakah kopi dan cokelat bisa dipairing? Inilah pertanyaan yang ingin dijawab oleh Joe Sentoso, owner KLTR Coffee Roaster dan Sabrina Moestopo, owner Krakakoa. Bertempat di outlet KLTR di daerah Sudirman pada 24 Februari 2018, KLTR dan Krakakoa mengadakan workshop pairing ini bersama beberapa peserta dari kalangan umum.

The Italian Trade Agency – Trade Promotion Office Italian embassy, Federalimentare dan Fiere Di Parma berkolaborasi dengan Gabungan Pengusaha Makanan dan Minuman Indonesia (GAPMMI) dan Indonesian Packaging Federation (IPF) mengadakan seminar “Italy – Indonesia Halal Food Products; Requirements & Regulations” di Hotel Mulia Jakarta, pada 8 Februari 2018.

Indonesia Pastry Alliance (IPA) menggelar Annual Gathering berjudul “Inspiring Pastry Trends 2018” di Hotel Borobudur pada Jumat 23 Februari 2018. Pada kesempatan ini turut hadir anggota IPA, siswa-siswi SMK, para sponsor, hingga para pelaku industri pastry. Selain itu, IPA juga memamerkan beberapa produk kreatif yang diharapkan memberikan inspirasi utuk tahun 2018.

CRK menjelaskan pentingnya memiliki produk signature untuk semua brand F&B. Anda datang ke sebuah resto secara acak, setelah melihat banyaknya menu, Anda memesan, dan waiter hanya mencatat pesanan tanpa memberi rekomendasi. Ketika makanannya datang, Anda tidak suka, dan berjanji tidak akan kembali lagi, hingga seorang teman berkata bahwa Anda melewatkan produk signature resto tersebut. Hal ini kerap terjadi, ironisnya, karena ego dari owner yang percaya bahwa semua makanan di restonya enak, semuanya. Namun, menurut Chef Rahmat Kusnedi (CRK), memiliki produk signature lebih dari sekedar menghindari pelanggan memesan menu yang kurang favorit, produk signature berkontribusi pada identitas brand.

CRK explained why having a signature product is a necessity for any F&B brands

You came to a random restaurant, looking at the wide selection of menus, when you order things, the waiters just write them down without giving any recommendations. When the food arrived, you don’t like it, and promised never to come back there, until a friend told you that you missed their signature product. This happen many times, ironically, due to the owner’s ego who believe that all of the products in the restaurant are good, all of them. However, according to Chef Rahmat Kusnedi (CRK), having a signature product is more than just avoiding the guest to choose the least favorite, it contributes to your brand’s identity.

Combining creative flair and fresh ingredients straight from the ocean, Seasalt restaurant redefines seafood dining experience with classy touch of Japanese infusion.

In the island of Bali, seafood is obviously a kind of easy-to-found delicacy; with lots of traditional restaurants offering their own take of ocean-induced menus, but nothing quite done it as refined and thoughtful as Seasalt. Situated on the lower level of Alila Seminyak, I easily discovered the seaside dining venue just past a set of stairs from their main lobby.

Let’s first admire the quaint interior of Seasalt Seminyak. Lavishly built by wooden and stone materials, the fully air-conned indoor area is designed resembling a stylish beach residence to enact a ‘homey’ feeling while the outdoor area comprises of vibrant open kitchen, convenient chairs and elevated wooden decks where one can freely gaze onto the ocean and feel its gentle tropical ambience. I opted to enjoy my dine indoor during my visit, though; sat conveniently on a plush, elegant sofa with dim light setting that enhance the atmosphere makes me wonder if I can just stay there to relax long after the last plate has been taken off the table.

The menus of Seasalt pay a great tribute to the ocean’s natural produces, but with a fine twist of Japanese infusion. ‘Salt’ of course serves as a main ingredients in their cooking, but also so much more. Starting with the dishes from their ‘Lounge’ menu, the Soft Shell Crab took me by surprise in a very good, delicious way; tender and crunchy deep-fried young crab glazed with salted egg yolk sauce leaves me craving for more on each rich-flavored bite. 

For ‘Lunch’ and ‘Dinner’, I can absolutely recommend their Cured Gindara Beetroot, which brilliantly combines healthy beetroot vegetable with fresh gindara fish meat into one pleasantly buttery, fragrant-flavored dish to satiate the taste bud. I also got the honor to try their new Deep-Fried Octopus menu. The crispy baby octopus blends so perfectly with gomae dressing and dried spinach that I have to resist the urge to ask for another portion. Yes, it is that good, people; you should definitely try this one out. Seasalt also serve arrays of wildly popular Hawaiian ‘poke bowl’ selections. I tried the Seafood one; which composed by blends of ocean goodness from shrimp, mahi-mahi and okonomi dashi sauce on top of hot white rice.

To accompany my satisfying feast, I ordered some of Seasalt’s latest cocktail concoctions; such as the dashingly titled Mr & Ms Alila; a clear mix of gin & tonic with soothing citrus-y flavor that comes from a slice of lime, it represents Alila brand in a classy form of beverage. Another one that I tried, Moscow Mule, is a refreshing blend of homemade spicy ginger beer, served on-the-rock in a vintage signature mug.

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With over 450 stores in Korea, Magal BBQ is definitely one of the most popular BBQ chain restaurants in the Land of the Morning Calm. PASSION visits its new restaurant in Bali to learn more about the joy of galmaegi. 

Since opening its door last November, Magal BBQ has impressed the island’s meat lovers with its Korean delights and signature combo set menu of pork and beef meats. Taking a seat in one of the comfortable booths, I can watch how serious everybody is about their meats. The other guests are intently watching their sizzling meat being grilled on the table. As a treat, we decided to order the Beef Combo – a three tiered beefy treat made of prime beef boneless short ribs, beef rib finger, marinated beef skirt meat, shrimp, sausage, mushroom and an extra sushi with boneless short rib. 

Soon, our helpful server arrives in our table with a tray filled with banchan or condiments. The generous and free-flow small delights are one of my favourite things about eating in a Korean restaurant. One can see how serious the restaurant is based on the banchan alone. Here, we have a delightful tangy seaweed pickles miyeok muchim, perfectly sour and crisp kimchi, sweet macaroni salad, scallion salad, and the savoury thin pancake. Based on the banchan, I can tell that the food is going to be really good. 

We have a delightful time grilling the beefs as we like it – and having a sip of soju in between bites. A circular moat on our griller is poured with beaten egg and soon, we are helping ourselves with a bite of the crusty omelette. The beefs are imported and thinly cut – a truly juicy and satisfying affair, especially when I dip it into the sauce and wrap it in a lettuce leaf. The skirt meat or galmaegi is tender and knowing that it has a high protein but lower content of fat, helps me in feeling less guilty about this midday treat. 

Lead by a Korean chef, Magal BBQ intends to maintain its quality and authenticity. They went to a great length to procure certain spices and sauces from Korea, as well as making their own kimchi. The attention to details can be found in their latest dish, the Bossam. The pork belly was boiled in spices, thinly sliced and served with three different kimchi: the mild baek kimchi, the geotjeori red kimchi and the radish kimchi. Each has a varying degree of spiciness and goes perfectly well with the juicy pork belly. With a delightful attention to service, no wonder Magal has found its loyal following in Jakarta, Bandung, Surabaya, and soon open another branch in Medan.

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Since its opening in 2015, The Butchers Club Steakhouse has become a destination for discerning carnivores. PASSION revisits this excellent purveyor of dry aged meats and sinks our fangs into their decadent burgers. 

Set in a laid-back industrial style, The Butchers Club Steakhouse way of doing meat is anything but relaxed. As I walk into the restaurant, the long open kitchen with red tiled counter is busy with the business of grilling. In the far corner of the room, a large sized temperature and humidity-controlled dry-ageing fridge facility is showcasing some sexy chops and rumps of 200-day grain-fed stockyards Black Angus from Australia. At the moment, those cuts are in the process of perfecting their fat profiles to acquire more tenderness and flavour for at least 21 days.

The restaurant was intent to serve just burgers in the first two years of its operation. But after learning that the island’s carnivores voraciously demand good steaks, Gareth Moore, the proprietor and the jack-of-all-trades as he cheekily calls himself, decided to satiate their cravings. “We basically want to please our guests by giving them larger menu and more choices. However our priority lies with the beef,” explains Moore. With wood-fired dry-aged steaks such as rib eye, rump, striploin and rib chop, I am torn between going to have burger or steak for my lunch. 

Sipping a glass of what possibly the coldest beer on the island, I eventually commit myself to the Wu Tang Style Burger. Slightly charred and medium rare, the burger arrives on the table in a beautifully stacked meat-to-bun ratio with the company of golden crispy fries. With sriracha sauce, homemade kimchi, cheddar cheese, crispy sweet potato tempura and a generous drizzle of kewpie mayonnaise, the unconventional stack may shock the burger purist – if such person exist. For what is a burger if not a decadent mixture of things in one drippingly tasty bite? Exotically, the flavour works well together in a crescendo of sweet, sour, and savoury. This tantalizing dish is a suitable tribute to Hong Kong and its rich mixture of Asian culture, where the establishment was firstly founded.

Their Double Happiness Burger also deserves a shout out for, well, giving double happiness indeed. How can one not doubly be happy after a large bite of double patty, double cheese, and double bacon between two buttery grilled sandwiches? It is large enough for two – although if one is extremely hungry, one can take it down between sips of the Pink Diamond. The cranberry infused vodka lightens up the taste bud with its slightly sour rosella syrup, lime, apple juice and cherry brandy. “There is no secret to our burger. Just good quality beef and nothing else!” states Moore. We definitely agree. With such a good dry-aged beef, why would we want anything else?

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Korean food invades Indonesia through pop culture, just like what the Japanese did in the 1990’s.

You can’t overlook the role of K-Pop culture in introducing Korean food to Indonesians. In most Korean dramas, you’ll see many scenes of Korean actors and actresses have Korean dishes, it is no wonder the Korean fans started to have some interest on Korean food. Suddenly, you started to notice new Korean restaurants in some regions in Jakarta, especially in the leading malls. Of course, it’s a bit confusing to pick few names from the vast array of Korean restaurants, especially for those who are not familiar with Korean food. We present you, Chung Gi Wa as one of the best Korean BBQ restaurants in its league.

Chung Gi Wa first opened its door to public in 1997 by Mrs. Lee In Jung in Jl. Dharmawangsa III. Of course, the hype of Korean food was not as big as it is now, therefore, Chung Gi Wa was having a hard time back then, until they found Chef Kris Kim, who has led the kitchen department until now. The restaurant opened its second outlet in 2009 to introduce Korean food to wider audience. However, in 2014-2017, Chung Gi Wa already have 10 outlets in Jakarta, Bandung, Semarang, Surabaya, and the last one, the 15th outlet, had just opened in August 2017, located in Makassar.

In Korean, Chung Gi Wa literally means blue roof tile. In Korea, blue roof tile is the symbol of tradition and aristocracy, they use the name to make the customers feel like a nobility with special service from the waiters with Korean traditional interior and atmosphere.

Learning from past experience since it opened for the first time, Chung Gi Wa is continuously evaluating itself to suit the the Korean food to the local taste. Chung Gi Wa is also put special attention to the quality of the meat and vegetable as the main ingredients in the restaurants to provide healthy and nutritious food within affordable price.

The meat handling is the reason that put Chung Gi Wa away from the other Korean restaurants, one of them is by always begin with the aging process. Not many Korean BBQ restaurants are willing to go this far. In addition, Chung Gi Wa also grow its own vegetables in Ciawi, Bogor for better quality control. They also built the central kitchen to produce and keep the ingredients to maintain the taste and the quality consistency in each outlet.

Korean food is always processed with high attention to nutrition and color combination. The Korean also often implements the fermentation system. The technique is used to produce various Korean dishes and spices. Korean restaurants also have their own signature, by presenting various kinds of side dishes to complement your meal.
If you’re a BBQ fan, Korean restaurants will be more attractive for its wider range of meat and specification compared to Japanese BBQ. In addition, you will have more side dishes and sauce to enjoy the BBQ dining experience.

As a starter, Chung Gi Wa Special (premium rib eye) is a wise choice to see the effect of the dry aging to the meat in Chung Gi Wa, meanwhile, to get richer taste and juicier texture, Bul Galbi (marinated short rib) is definitely our favorite. Not everyday you can have this rich, umami, yet very tender short rib.

Chung Gi Wa also has other menus to introduce us the Korean food through menus such as Budae Jjigae (rich tasting spicy sausage & spam stew with kimchi, minced pork, vegetables, rice cake and ramen), Haemul Pajeon (Korean pancake with seafood and green onion), and Japchae Beef (glass noodle with sautéed vegetables, beef). These menu showed us that Korean taste is more than just kimchi

Dining in Korean restaurant is a unique experience that you can’t get anywhere else. If you’re used to eat in Padang restaurants, you’d think that you can pick the side dishes and pay them afterwards, but the good news is, in here, they’re all free. The side dishes that you’ll have will be adjusted to the menu that you’ve ordered. Furthermore, if you want more, you can always ask for refill.

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We know the title’s is very cliché, but we couldn’t better words to describe the experience of dining in Bornga

Since its inception at Jalan Wolter Monginsidi, South Jakarta on August 8th 2011, Bornga (read: Born Ga) has believed that every guest must come home filled and satisfied. Bornga comes from Korean word which means home of the ancestors, If you see many expatriates in Korean restaurant, in here you’ll see the opposite, especially on weekend and holiday.

The Korean franchise brand has conducted some necessary adaptations to suit the local taste bud. One of them is by reducing the use of garlic, as we all know, Koreans really love aroma of garlic. However, Bornga is still setting the high standard by paying attention to every detail. They have their own rule on the cooking duration, the weight of each ingredient to get consistent result. In addition, the main franchisor regularly visits each outlet to ensure every single one meet the standard.

One of Bornga’s strong points is the presence of complete set of side dish, even you’ll get more than what you order. If you order BBQ menus, you’ll have more than 6 side dishes, including their famous seaweed soup. Some customers are even willing to pay for it because the soup is good for health, especially for the elders.

Seeing the amount of the vegetable provided, you’ll stop wondering why Koreans are famous for their healthy lifestyle as they consume loads of vegetable. You can eat it your way, but most people prefer to wrap the BBQ meat using the vegetable and then dip it into the dipping sauce.

Favorite Menus
One of the must try in Bornga is their Woo Samgyeop. As one of the first menu created by Bornga, it stays the most favorite with the thinly sliced beef loin. You can have cuts with less fat to the waiter, but don’t recommend it as the fat in the beef loin gives it more umami to the overall taste.

Bornga also offers Saeng Galbi, ribs with the classic savory and tender flavor served fresh, without freezing, Kkot Sal (bottom sirloin triangle) Daepae Useol: the tender and chewy beef tongue that is good for skin and stamina. One of our favorite is still the marinated ribs, which was executed very well by Bornga in their menu Yangneom Galbi, made of the ribs with the juiciest gravy.

Aside from BBQ menus, Bornga also provides other Korean favorites such as Haemul Tteok-jjim, a combination of seafood such as fresh prawn, crab, mussel, squid, octopus, fish cake and vegetable such as bamboo sprout, mushroom, chinese cabbage, and cabbage mixed with spicy sauce and simmered-dish. If you don’t eat seafood, perhaps you’ll be interested in Chadol Doenjang-jjigae, soybean paste stew with beef brisket, enjoy it better with rice and vegetables all mixed together in a large bowl. Of course, they also have other staple Korean dishes such as Jap Chae, Haemul Pa Jeon, and Bornga Naengmyeon.

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Staying true to the roots while continuously expanding his visionary F&B empire across the globe, the Korean chef Akira Back opened AB Steak just last year and has since garnered rave reviews. As for what makes the steakhouse really special, let’s find out.

Following the huge success of Akira Back Indonesia - the chef’s first restaurant in Jakarta, there’s no way for Chef Akira but to move forward from here. The untapped potentials and endless curiosity of Jakarta’s diners sparked the brave move and at the same time making Jakarta among the few cities in the world with more than one Akira Back’s restaurant. 

Akira Back Indonesia itself has set the bar very high in the competition, thanks to its highly consistent quality as well as service. It is only natural that the crowd would expect the same from AB Steak and our visit there last time exceeded all the expectations.

AB Steak by Chef Akira Back is a revolutionary restaurant that incorporates the American-style of steakhouse imbued with lush Korean flairs. The restaurant offers a new level of dining experience not just for gourmet food seekers but for true steak aficionados as well.

As one can see from menu, already AB Steak has prepared a complete lineup of in-house dry aged beef from 30 days and up to 120 days. The dry aging method is very much preferred nowadays in many steakhouses all over the world. The process itself makes the flavor more concentrated and at times, giving away unique characteristics like for example the taste of aged cheese and the pleasant meaty texture. 

The best part of the dining experience here is when the chef themselves visits your dining table personally and grill the meat in front of the guests. The cut of your choice was previously trimmed to minute details and then brushed with garlic oil to give that glossy good look. After that, it is simply rubbed only with salt and pepper, no marination needed. The steak then grilled to perfection, sliced, and ready to be enjoyed - optionally using six different salts with different flavors from truffles, yuja, yuzu, Sriracha, garlic, and the Himalayan salt.

As for the steaks, diners are encouraged to traverse across different cuts of meat. Choices of the premium cuts are ranging from grass-fed wagyu of NY strip or skirt steak and up to the luxurious Ohmi short ribs or Chateau Uenae’s Hokkaido “Snow” California cut. The must-try came from the lineup of in-house dry aged meat selections such as the 45 days or 90 days old porterhouse, the excellent and juicy 21 days old “Picanha”, and the exquisite Spinalis Dorsi or the crème a la crème of the ribs.

The more pronounced Korean part also appears from the starters and side dishes sections. Among our most memorable was the Chilean blue mussels with wagyu meatballs, and accompanied with crispy tteokbokki - all dressed in gochujang butter sauce. Other than that the Tuna Yukke was presented neatly with cucumber and scallion muchim and decorated with seaweed bugak and sesame sauce. The mind-blowing appetizer goes for the bone marrow, perfectly roasted and paired with beef tartare made from wagyu, served on toasted brioche.

One of the best accompanying dishes for the steaks is the roasted Brussels sprout with garlic confit and the crispy rice puffs. Another interesting choice would be the bibimbap with foie gras, poached egg, mixed vegetables, short ribs, with the always delectable gochujang sauce.

Chef Akira himself is no stranger in the world’s top class fine-dining scene. It all started with years of his upbringing as a professional chef, and even previously as an athlete, in the United States. Not only in Dallas, Las Vegas, and Toronto; Chef Akira Back has already now spread his business across to Asia - from Seoul, Bangkok, Singapore, Hanoi, Jakarta, to as far as New Delhi. DOSA in Seoul is among his highly successful restaurants which was opened just mere two years ago and was already awarded with one Michelin star in 2017.

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Belakangan ini, sulit rasanya menentukan batasan yang jelas antara coffee shop tradisional dan restoran. Untungnya, ini bukan berarti hal buruk. Di tengah British Invasion pada tahun 1960an, musisi blues Inggris dapat dibagi menjadi 2 kategori. Eric Clapton mengaku sebagai blues purist, sementara orang seperti Jeff Beck dan Jimmy Page (Led Zeppelin) lebih suka menembus batasan blues tradisional dan membuat sesuatu yang kontemporer, sesuatu yang progresif. Tampaknya sejarah kembali terulang, kali ini di industri kopi.

It is getting more and more difficult to draw a clear line between traditional coffee shop and restaurant nowadays. Fortunately, it doesn’t mean a bad thing

In the 1960’s British invasion, the English bluesmen were grouped into 2 categories. Eric Clapton was a self-proclaimed blues purist, while others such as Jeff Beck and Jimmy Page of Led Zeppelin prefer to stretch the traditional blues into……something contemporary, something progressive. It appears that history repeats itself, this time in coffee industry.

Yeu Saigon Café hadir membawakan angin segar untuk para eksekutif, pekerja dan keluarga, yaitu dengan memperkenalkan kuliner Vietnam yang otentik dan sehat. Terletak di Kawasan Epicentrum Kuningan, Jakarta Selatan dengan konsep restoran casual dining, Yeu Saigon Café cocok untuk di jadikan tempat makan siang maupun meting dengan private room dan pelayanan terbaik.

Ketika chef owner dari salah satu resto fine dining terbaik di Indonesia berkolaborasi dengan seorang Michelin Star Guest Chef, tentu saya mengharapkan sesuatu yang megah. Namun, Gilles Marx dan Olivier Oddos justru mengingatkan hal dasar yang sering terlupakan di scene fine dining yang megah.

Seringkali musisi pemula terobsesi dengan teknik-teknik untuk pamer (right hand tapping di gitar atau double pedal pada drum) sehingga mengabaikan alasan keberadaan mereka: untuk melayani lagu. Tentu saja, Ringo Starr dapat memainkan part rumit di “A Day in The Life”, tapi ketika bermain dalam lagu Beatles yang lebih lembut seperti “Here There and Everywhere”, ia tidak main berlebihan, semata karena lagu tersebut memang tidak membutuhkannya.

Hal yang sama terjadi di scene fine dining. Saya tidak menyalahkan jika Anda berpikir bahwa scene ini adalah mengenai makanan dengan porsi yang jauh lebih kecil, yang disajikan secara indah, menggunakan edible flower secara berlebihan dan bahan-bahan mewah seperti foei gras dan caviar. Namun, beberapa chef percaya bahwa tujuan utama mereka adalah untuk melayani bahan baku, terutama bagi chef Jepang dan Perancis. Sashimi adalah contoh sempurna. Meski menyajikan potongan daging ikan mentah terlihat sangat sederhana, tanya saja para chef Jepang berapa lama mereka harus belajar mendalami seni sashimi ini. Selain keahlian menggunakan pisau (beserta kecap asin Jepang dan wasabi tentunya), sashimi tidak membutuhkan proses masak atau alat masak yang terlalu canggih, karena daging ikan segar ini sudah enak apa adanya. Saya rasa, ini adalah pesan yang ingin disampaikan Gilles Marx dan Olivier Oddos di acara kolaborasi Amuz pada 7-9 Februari 2018.

When the chef owner of one of the best fine dining restaurant in Indonesia collaborate with a Michelin Star Guest Chef, naturally I’d expect something extravagant. However, Gilles Marx and Olivier Oddos reminded me the basic thing that is often overlooked in the flashy fine dining scene.

Most of the times, beginner musicians are obssessed by flashy techniques (guitar’s right hand tapping or drum’s double pedal) while ignoring their raison d’etre: to serve the song. Of course, Ringo Starr can play complicated part in “A Day in The Life”, but when he played Beatles’ gentler songs such as “Here There and Everywhere”, he didn’t go over the top, simply because the song didn’t require it.

The same thing happens in fine dining scene. I won’t blame you if you think that this scene is all about beatifully plated food in much smaller portion, decorated with excessive edible flower, and fancy ingredients such as foei gras and caviar. However, some chefs believe that their main goal is to serve ingredients, especially French and Japanese chefs. Sashimi is a perfect example. Even though serving raw sliced fish may looked dead simple, ask any Japanese chefs how much time needed to learn the art of sashimi. Apart from the knife expertise (along with shoyu and wasabi, of course), it involves no fancy cooking method or equipments, simply because the fresh raw fish is good as it is. I guess this is the message that Gilles Marx and Olivier Oddos were trying to convey in Amuz’s collaboration event in February 7th -9th 2018.

Seorang pemuda tampak kesulitan dalam menyalakan api kompor Perancis Lacanche, di Pantry Magic. “Bisa bantu saya? Sepertinya kompor ini terlalu canggih buat saya,” ia tertawa. Tidak membutuhkan waktu lama baginya untuk terbiasa dengan perlengkapan canggih ini untuk membuat tuile untuk resepnya Ayam Base Genep.

Beberapa orang tertarik mendalami dunia medis, beberapa juga tertarik mendalami kuliner, namun sangat sedikit yang mendalami keduanya. Meski masih muda, mahasiswa Kedokteran semester 7, Leonardus Eric atau dikenal juga dengan nama Eric KHM, ternyata juga sibuk merintis Jamuan, bisnis private diningnya. Sebagai tambahan, pemuda berusia 21 tahun ini juga terlibat dalam setiap langkah kreasi menu, mulai dari membuat konsep, memasak, styling, hingga membuat video dan foto dari masakannya. Anda bisa melihat hasil karyanya di Instagram Jamuan, @jamuan. “Aktivitas saya lumayan sibuk, saya pergi kuliah setiap jam 7 pagi hingga 3 sore, setelah itu saya ada meeting, terkadang saya hanya tidur selama 3 jam,” kata Eric.

Melihat passionnya di bidang masak, kami berasumsi bahwa pilihannya untuk kuliah Kedokteran berasal dari orang tuanya. Namun ternyata kami salah. “Ini adalah pilihan saya sendiri, saya tidak bisa memilih salah satunya, mungkin saya tipe orang yang suka banyak hal. Namun saya ingin menjadi wiraswasta, saya bercita-cita untuk memiliki grup yang menggabungkan unsur medis dan F&B, saya sudah menemukan irisan untuk membuat keduanya bisa berjalan beriringan,” katanya.

Jamuan adalah wadah untuk memamerkan kecintaan Eric pada masakan lokal. Eric juga merupakan anggota ACMI (Aku Cinta Masakan Indonesia) muda, komunitas turunan dari ACMI dengan anggota yang lebih muda, lebih tepatnya, di bawah 24. “Generasi muda tidak banyak tahu tentang masakan Indonesia. Sebetulnya masakan Indonesia itu sangat luas, setiap daerah memiliki rasa khasnya sendiri, dan semuany enak. Kita juga punya begitu banyak bahan baku, kita bisa menggunakan semua bagian tanaman mulai dari rimpang, akar, daun, batang, hingga bunganya. Saya berusaha untuk memperkenalkan masakan Indonesia kepada dunia,” tambahnya.

A young boy was struggling to turn on the French stove, Lacanche in Pantry Magic. “Can I get any help? It’s too sophisticated for me,” he laughed. It doesn’t take too long for him to be accustomed to this fancy piece of equipment as he trying to make the tuile for his recipe Ayam Base Genep.

Some people are into medical, some are into culinary, but very few decided to
learn both. Despite of his young age, the 7th semester medical student, Leonardus Eric, also known as Eric KHM, is also busy running Jamuan, his own private dining brand. In addition, the 21 years old boy also involves in every part of the menu creation, from concepting, cooking, styling, to taking pictures and videos of his own creation. You can see his creations in Jamuan’s Instagram @jamuan. “It’s quite busy, I go to college on 7.00 am to 3.00 pm, after that I’ll have meetings, sometimes I only have 3 hours to sleep,” said Eric.

Cooking has become a hobby for Eric from childhood. “I love reading recipe books, watching the cooking reality shows. Most of all, I love to come to places to learn traditional recipes from the local people to get the true authentic taste. For the past 3-4 years, things are getting more serious, now I know what want to do in this industry,” he said.

Seeing his passion in cooking, we assume that his choice of becoming a medical student came from his parents. Apparently, we are wrong. “Its my own choice, I can’t choose only one, perhaps because I love many things. However, I love being an entrepreneur, I have a dream of having my own group that combines medical and F&B one day, I’ve found a way to make synergy for both of them,” said Eric.

Jamuan is the showcase of Eric’s love to local produce. In fact, Eric is a member of young ACMI (Aku Cinta Masakan Indonesia), a sub community under the actual ACMI, which has younger member, under 24 to be specific. “The younger generations don’t understand much about Indonesian food. Actually, Indonesian food is very big, each region has different local taste, and they are all good. We also have so many ingredients, we can use everything from the plants, from the rhizome, root, leaf, trunk, to the flower. I’m trying to bring the local cuisine to the world,” he said.

ACP (Association of Culinary Professionals) Indonesia kembali mengadakan acara di Modena Experience Center pada Sabtu 20 Januari 2018. Kali ini, ACP Indonesia bekerja sama dengan Tulip Chocolate untuk memberikan seminar berjudul “From Cocoa Beans to Chocolate” yang dibawakan oleh Louis Tanuhadi, The Embassy of Chocolate dan Chef Benty Diwansyah, Corporate Pastry Chef PT. Nirwana Lestari.

Interfood, sebuah perusahaan yang bergerak di bisnis dairy akhirnya resmi mengadakan acara Grand Launching bertema “United For Greatness” pada Rabu 17 Januari 2018, di Merak Room Jakarta Convention Center. Interfood sekarang secara resmi telah memiliki 16 kantor yang tersebar di seluruh dunia. Pembukaan kantor di Indonesia merupakan langkah yang diambil Interfood untuk lebih dekat dengan para pelanggan.

Hotel Santika Premiere Slipi Jakarta menawarkan pilihan untuk merayakan paket Valentine dinner menu pilihan chef profesional.Salah satunya adalah King Prawn yang disajikan dengan campuran selada dan thousand island, kemudian Grilled Wagyu Tenderloin Beef yang disajikan dengan asparagus segar dan berbagai pilihan dessert. Untuk pengalaman romantic dinner yang tidak terlupakan, tim kuliner The Harmony Restaurant akan memanjakan para tamu dengen sebotol red atau white wine yang termasuk ke dalam dinner package di Hotel Santika Premiere Slipi Jakarta dengan harga mulai dari Rp 1.000.000/ pasangan.

AWkitchen, sebuah restoran Italia dengan pengaruh Jepang yang dikepalai oleh Chef Akira Watanabe, mempersembahkan sajian terbaiknya pada 19 Januari 2018 di AWKitchen Plaza Senayan. “Di AWkitchen, kami yakin bahwa pentingnya makanan berkualitas lebih dari sekedar marketing gimmick. Oleh sebab itu kami memberikan dedikasi penuh untuk detail sejak awal,” kata Lowrenz Tanuwidjaja, Director of Operation AWkitchen.

Edisi ketiga dari Asia Best Sommelier Competition in French Wines yang diselenggarakan oleh SOPEXA bertempat di Taiwan tahun ini. Kompetisi ini berlangsung selama 3 hari ini terdiri dari 4 seminar wine dan 14 tantangan. Kandidat datang dari 10 negara, termasuk Taiwan, Singapura, Thailand, Malaysia, Vietnam, Indonesia, Korea, Cina, Hong Kong dan Makau.

#EatDrinkHilton merupakan promo F&B yang dliuncurkan pada Oktober 2017, hingga September 2018. Setiap bulan, chef dari restoran di hotel Hilton baik di Jakarta, Bali dan Bandung akan menciptakan inovasi kuliner yang terinspirasi dari produk seasonal lokal dari Sabang sampai Merauke. “Selama 9 bulan ke depan, kami akan terus menyambut para tamu dari seluruh Indonesia dan dunia untuk mengapresiasi warisan kuliner nusantara melalui kreasi para chef yang terinspirasi dari rasa dan teknik masak tradisional,” kata Nils-Arne Schroeder, Regional General Manager, Hilton Indonesia.

Sebagai negara penghasil kakao terbesar ketiga dunia, ternyata menemukan chocolatier di Indonesia merupakan tugas yang cukup menantang, hingga akhirnya kami menemukan Pipit Yulianti. Edisi khusus cokelat ini berawal dengan sebuah pembicaraan dengan Benty Diwansyah, Corporate Pastry Chef PT. Nirwana Lestari (distributor Tulip Chocolate) di acara Chocotober. Ketika kami bertanya mengenai rekomendasi chocolatier untuk liputan, ia berpikir keras. “Di Indonesia patissier memang banyak, namun chocolatier sangat sedikit”, katanya. Di antara sekian banyak kandidat, kami percaya Pipit Yulianti, Chocolatier Tulip Chocolate memenuhi kriteria seorang chocolatier muda terbaik Indonesia.

Indonesia is the third largest cacao producer in the world, however, finding a proper chocolatier is surprisingly challenging, until we find Pipit Yulianti.

The Chocolate Issue started with a discussion with Benty Diwansyah, PT. Nirwana Lestari’s (Tulip Chocolate distributor) Corporate Pastry Chef in the past event Chocotober. When we asked about the recommendation for young chocolatiers in Indonesia, he wondered for quite a while, “In Indonesia we have many patissiers, but there’s so few chocolatier,” he said. Among all of the candidates, we believe Pipit Yulianti, Tulip Chocolate’s Chocolatier, is one of Indonesia’s best young chocolatiers.

Anda akan kesulitan untuk menemukan orang yang berpengalaman dan memahami industri cokelat Indonesia lebih baik dari Louis Tanuhadi, The Embassy of Chocolate dari Tulip. Sebagai salah satu orang yang paling gencar mengkampanyekan penggunaan real chocolate di Indonesia melalui lini produk cokelat couverture The Embassy of Chocolate dan Chocolate School by Tulip, Louis juga pernah menulis buku khusus tentang cokelat, Chocology di 2012. 

Di sela-sela jadwal padatnya, Passion Media berkesempatan untuk untuk berdiskusi panjang lebar dengan Louis mengenai keresahannya akan masa depan industri cokelat, pilihan Tulip, definisi chocolatier, cita-cita pribadinya, hingga maksud dibalik jabatan uniknya “The Embassy of Chocolate”.

You know it’s a serious situation when Louis Tanuhadi said that the chocolate industry has no future.

You’ll be hard pressed to find other person with vast experience and the understanding of Indonesian chocolate industry better than Louis Tanuhadi, Tulip’s Embassy of Chocolate. As one of the most vocal person in campaigning the use of real chocolate in Indonesia through the couverture product line, The Embassy of Chocolate, and Chocolate School by Tulip, Louis wrote a book specifically about chocolate, Chocology in 2012.

In the middle of his tight schedule, Passion Media had the chance to discuss deeply with the man about his concern on the future of chocolate industry, Tulip’s choice, definition of chocolatier, his personal dream, and the meaning behind his unique position “The Embassy of Chocolate”.

We talk with Pastry Chef I Nyoman Rinanta of Cau Chocolate about his long abiding devotion for chocolate and his distinguished career in the world of pastry.

It is hard to pinpoint the age of I Nyoman Rinanta by watching him at work in the kitchen. Energetically moving from the kitchen to the production area and back to the adjoining garden, the man in charge of developing pastry and sweet delights at Cau Chocolate is a prime example of golden age. With an agro tourism program and a cafe, Rinanta’s days are fully occupied with chocolate.

Based in Tabanan, the chocolate factory is producing high quality and sustainably sourced products from local organic farming practices in the surrounding area. Founded in 2014, Cau Chocolate is proudly owned and managed by a local cacao farming family. It aims to introduce and educate the public about cacao farming as well as the importance of consuming the right kind of chocolate for one’s health and well-being. For that purpose, visitors are welcome to come and learn about the bean-to-bar process in the factory, as well as getting their hands dirty in their village program such as the learning about the water irrigation system or subak tour.

Kami berbincang dengan Pastry Chef I Nyoman Rinanta dari Cau Chocolate tentang kecintaannya kepada cokelat dan karir panjangnya di dunia pastry.

Cukup sulit untuk bisa menebak usia I Nyoman Rinanta hanya dari mengamatinya bekerja di dapur. Bergerak secara energik dari dapur ke area produksi dan kembali ke kebun di sampingnya, lelaki berusia 65 tahun yang tengah sibuk mengembangkan menu pastry dan hidangan manis untuk Cau Chocolate adalah contoh baik usia lanjut yang produktif. Dengan program agroturisme dan cafe yang aktif, hari-hari Rinanta dipenuhi oleh cokelat.

Berbasis di Tabanan, pabrik cokelat ini memproduksi produk-produk berkualitas tinggi serta dihasilkan dari praktik pertanian organic di sekeliling areanya. Didirikan pada tahun 2014, Cau Chocolate dimiliki dan dikelola secara membanggakan oleh keluarga petani cacao setempat. Mereka bertujuan untuk mengenalkan dan mengedukasi public tentang pertanian cacao serta pentingnya mengkonsumsi jenis cokelat yang tepat untuk kesehatan. Untuk itu, pengunjung dipersilakan dating untuk belajar mengenai proses bean-to-bar secara langsung di pabriknya, serta memiliki kesempatan untuk mengotori tangan mereka dengan ikut dalam program-program desa seperti belajar bertani di tur mengenai sistem pengairan atau subak.

Passion catches up with the award-winning Four Seasons Resorts Bali’s executive pastry chef, Yusuke Aoki, and learns about his love for chocolate and perfection.

One year after his arrival in Bali, Yusuke Aoki still admits of being constantly inspired by the island. “Even the mountain is inspiring! There’s a tribute to Mount Agung on our dinner menu, a valrhona caraibe chilli lava cake with salty caramel strawberry sauce and vanilla ice cream,” states Aoki in good-humored. He is responsible for the pastry creations on both of Four Seasons Resorts Bali properties as well as catering for events, banquets and Sundara’s increasingly popular cakes offer.

The 35-year-old chef began his career in his hometown, Kyoto, 13 years ago. After graduating from Kyoto Pastry Art College, he went to France to learn about everything that needs to be learned under the tutelage of an experienced pastry chef. Aoki returned to Japan and immediately began his career in the country’s top hotel and then started his international journey working at five-star hotels in Toronto, Paris, Doha, and last but not least, Bali. Aoki has won numerous competitions such as the Global Pastry Chef Challenge Competition in Qatar 2015 - Gold Medal and Global Pastry Chef Challenge International in Greece 2016 as The Best Use of Dilmah Tea.

Passion berbincang dengan Yusuke Aoki, executive pastry chef dari Four Seasons Resorts Bali yang kerap meraih penghargaan, tentang kecintaannya terhadap cokelat dan kesempurnaan. 

Satu tahun setelah kedatangannya di Bali, Yusuke Aoki mengaku masih selalu terinspirasi oleh pulau yang ia huni. “Bahkan gunungnya pun sungguh menginspirasi! Ada sebuah penghormatan untuk Gunung Agung di menu makan malam kami, sebuah kue cokelat dari valrhona caraibe chilli lava dengan saus caramel strawberry dan eskrim vanilla,” jelas Aoki dengan riang. Ia bertanggung jawab terhadap kreasi-kreasi pastry di kedua properti Four Seasons Resorts Bali sekaligus juga katering untuk acara-acara khusus, banquet serta pesanan cakes di Sundara yang semakin dikenal.

Chef berusia 35 tahun ini memulai karirnya 13 belas tahun yang lalu di kota asalnya, Kyoto. Setelah lulus dari Kyoto Pastry Art College, ia hijrah ke Perancis untuk mempelajari segala macam yang bisa dipelajari tentang pastry dari chef ahli. Saat Aoki kembali ke Jepang, ia memulai karirnya dengan bekerja di hotel bintang lima di sana hingga memulai pengalaman internasionalnya bekerja di hotel-hotel bintang lima di Toronto, Paris, Doha, hingga akhirnya tiba di Bali. Aoki juga telah memenangkan beberapa penghargaan seperti Global Pastry Chef Challenge Competition di Qatar tahun 2015 - Gold Medal dan Global Pastry Chef Challenge International di Yunani tahun 2016 untuk The Best Use of Dilmah Tea.

Tidak ada resep pasti untuk sebuah kesuksesan, namun mencoba menjadi “semuanya untuk semua orang” terdengar seperti jalan tol menuju kegagalan. Artinya, Anda tidak bisa serakah dengan menjadikan semua segmen market sebagai target. Dalam sesi ini, Chef Rahmat Kusnedi (CRK) memberikan ilustrasi untuk melakukan costing sebenarnya dengan berfokus pada pasar kelas menengah atas.

Ayo kita membuat costing sesungguhnya!
Pada dasarnya ada 3 variable cost yang harus Anda perhatikan: food cost, labor cost, dan utility cost (overhead), semuany berkontribusi pada harga jual akhir produk. Ini adalah struktur costing di segmen market menengah atas: (klik untuk melihat presentasi tabelnya)

Untuk restoran dan bakery di segmen ini, idealnya food cost adalah sekitar 30-35%. Ketika Anda menjumlahkan dan mendapatkan total 70%, artinya Anda memiliki 30% margin (tidak termasuk pajak). Ini adalah angka margin ideal, lebih baik jika lebih besar, namun cukup berbahaya jika di bawah itu. Saya akan jelaskan alasannya nanti.

Ketika bisnis berjalan, staf Anda akan semakin berpengalaman dan mereka akan menjadi semakin efisien, sehingga labor dan utility cost akan menjadi semakin rendah, hasilnya, margin Anda akan meningkat. Untuk menjadi efisien, Anda memerlukan rencana produksi yang lebih baik, sebagai contoh: jika Anda memiliki oven berkapasitas 4 loyang, memanggang 1 atau 4 loyang mengkonsumsi energi yang sama. Jadi, kenapa tidak menunggu hingga ada 4 loyang sebelum memulai proses pemanggangan?

Begitu halnya dengan mengatur staf. Ketika musim penjualan tinggi, daripada mempekerjakan karyawan lebih banyak, mengapa tidak mengambil daily worker? Ketika masanya sudah lewat, Anda tidak perlu menggunakan mereka lagi. Setelah Lebaran, biasanya sebuah bakery tidak memiliki kegiatan apa-apa: mungkin ini saatnya bersih-bersih. Anda boleh saja menghabiskan 2 hari hanya untuk membersihkan peralatan dan perlengkapan, sesudah itu Anda juga bisa memberikan liburan tambahan untuk menghemat listrik. Poin saya adalah, ketiga variable cost tersebut bisa kita kendalikan.

After doing some research on your market segments, it’s time to do the actual costing

There’s no exact way for success, but trying to be “everything for everybody” sounds like a highway to failure. Therefore, you can’t be greedy by targeting all market segments. In this session, Chef Rahmat Kusnedi (CRK) gives some illustration to do the actual costing with the focus in the middle up market segment

Let’s do the actual costing!
Basically there are 3 variable costs you need to watch closely: the food cost, the labor cost, and utility cost (overhead), these contribute to the final selling price. Here’s the typical structure of the cost in the middle up segment: (click this to view the presentation)

For restaurant and bakery in this segment, ideally the food cost is around 30-35%. When you have the total of 70%, it means that you have 30% margin (tax excluded). It’s the ideal number of margin, it’s better if it’s bigger, but it’s dangerous to go below 30%, I’ll explain the reasons later.

As the business runs, your staffs will get experience and they become more efficient, the labor and utility cost might be lower, as a result, you’ll have bigger margin. To be efficient, you need better production planning, for example: if you have a 4 tray oven, baking 1 tray of dough or full 4 trays will consume the same amount of energy. Therefore, why don’t you wait until you have full 4 trays before you start the baking process?

It’s the same thing with managing the labor. When you have high season, instead of hiring more employees, why don’t you hire daily workers? When you pass the high season, you may cut the daily workers out. After Eid, practically the bakery has nothing to do; perhaps it’s cleaning time. You can spend 2 whole days just to clean the tools and equipment, and after that you can give extra holidays to conserve the electricity. The point is, each one of these 3 variable costs is manageable.

PASSION berbincang dengan pendiri Pod Bali ,Toby Garritt, tentang pabrik cokelat barunya serta pendapatnya tentang industry cokelat di Indonesia.

Banyak hal telah berubah sejak Pod Origin membuka pintunya sebagai pabrik cokelat dan cafe di Desa Carang Sari, sebelah barat Sangeh Monkey Forest, lima tahun silam. Kini, ia telah menjadi salah satu destinasi utama di area tersebut, menarik banyak pengunjung dari seluruh dunia yang tertarik untuk memelajari cara pembuatan cokelat. Hutan tropis hijau yang mengelilingi pabrik tetap lestari. Begitu juga dengan dedikasi Pod dengan melibatkan pengadaan yang melibatkan petani cacao Bali dari daerah Badung dan Negara.

PASSION talks with Toby Garritt, the founder of Pod Bali about his new chocolate factory and his insight regarding Indonesia’s chocolate industry.

A lot has changed when Pod Origin opened its door as a chocolate factory and café in Carang Sari Village, north of Sangeh Monkey Forest, five years ago. For once, it is now becoming the number one destination in the area, attracting visitors from all around the world to learn about chocolate making. Happily, the lush tropical landscape that surrounds the factory remains. And so does Pod’s dedication in sustainable sourcing that involve Bali’s local cacao farmers from Badung and Negara.

Find out why Bakerzin, one of the first dessert cafés in Indonesia, is still one of the best.

In 2000, the concept of dessert café may not sound familiar to us. Most of the restaurants in Indonesia was mostly owned by family and have one outlet for one brand. Boga Group is one of the first players in the food service industry that introduced the dessert café concept through Bakerzin in 2002. After that, the success story was followed by brands we all know and love, such as Sushi Tei, Pepper Lunch, Paradise Dynasty, Paradise Inn, Shaburi, Kintan, Onokabe, Master Wok, and the latest one, Putu Made.

Since the opening of the first Bakerzin, a franchise brand from Singapore, in Cilandak Town Square, the brand managed to maintain its position as one of the leader in the dessert café category. Of course, it’s not an easy task, Bakerzin do it by continuously challenging itself through new menus that come every 3 months.
The most interesting one is their collaboration with Valrhona, The Tales of Valrhona Schokolade in the last season. It’s widely known that Valrhona is very selective in selecting partners for collaboration. The fact that Bakerzin is one of them speaks volume.

When you want real taste of chocolate, the classic cake such as Chocolate Amer is an all time favorite. It has the gentle, soft and spongy texture with that melt-in-mouth sensation, but makes no mistake, it packs intense, punchy chocolate flavor with just the right amount of bitterness to please chocolate lovers.

Since its inception in 2002, Bakerzin introduced us to Warm Chocolate Cake that is often imitated by other dessert cafes, but never quite replicated. With only one bite, you can tell Boga Group’s commitment of using the finest ingredients, in this case, the chocolate. It made us believe that the fanciest baking technique in the world can never replace quality ingredients.

Make no mistake, Bakerzin also offers Chocolate Souffle, the kind of dessert that requires meticulous preparation in order for to make the soufflé rise. Again, the chocolate is the main star in these 3 dessert dishes. If you crave for chocolate, but you also want something fruity, Framboise Lactee is for you.

If slice cake is not enough, Bakerzin also offers 2 of the most favorite chocolate drink: Hot Chocolate and Café Mocha. Both drink features Malongo cocoa powder with 50% cocoa content from France. Café Mocha is the perfect example of Jamie Oliver’s word, “coffee and chocolate are best friend”. It’s the mature kind of chocolate drink, there’s no turning back to your regular chocolate after a cup.

What’s Next?
As mentioned before, Bakerzin always offers something new every 3 months. However, after introducing The Tales of Valrhona Schokolade in November 2017, it’s quite difficult to imagine anything bigger. People know Bakerzin as dessert café that also serves western cuisine, however in February 2018, Bakerzin will also introduce local and Thai cuisines into the regular menu.

2018 will also become a busy year for Boga Group. After having over 100 outlets in Indonesia through various brands, Boga will add a new Bakerzin outlet in South Jakarta, and a new brand of restaurant that will feature katsu dishes.

For most F&B brands, the past few years have been quite tough, but they can’t stop Boga Group from having positive growth. Actually it’s not too surprising, if you know how to maintain your standard quality, just like what Boga do.

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Even though he’s an Indonesian Man in New York, Richie Budiharto Pratadaja is not a legal alien (Sting, anyone?), in fact the Indonesian chocolatier is the runner up for 2017’s Pastry Chef of the Year, USA.

It’s been numerous times we cover expatriate chefs in Indonesia, this time we do the other way around. However, with relatively low culture of producing and consuming real chocolate, finding a brilliant Indonesian chocolatier abroad is quite a challenge, until we found Richie Budiharto Pratadaja, Indonesian chocolatier who works in FIKA, New York.

What was your childhood dream job? Was it chocolatier?
No, actually I wanted to be a painter.

What made you interested in chocolate, compared to other pastry products?
The aroma, the taste, the silky texture and everything about chocolate, I love it! I think chocolate is a versatile ingredient. We can use chocolate in both solid or fluid forms to create things like cake, cream, and ,also showpieces or sculptures.

What’s your favorite chocolate product?
My favorite is making bonbons. From designing the molds, making the chocolate shell, filling, to sealing the bonbon, trained skills are required. The surface of the bonbon has to be glossy after it was unmolded, the thickness of the shell and sealing has to be appropriate, and most importantly, the taste of the filling, or we usually call it ganache.

If you’re serious into chocolate, why did you choose USA? Any plans to return to Indonesia?
Well, it doesn’t have to be USA, other countries in Europe were just as good. I picked USA, specifically New York because in this city, I was trained both in the workplace and outside of it. The competition of food industry here is really tough. Outside workplace, art is part of our daily life, it’s everywhere. I have a plan to return to Indonesia in the next few years.

Please tell us your daily activities in Fika.
I’m a chocolatier in FIKA, New York. I run the production line all day, also supervising other staffs to ensure that every product meets the company’s standard. I’m also in charge of ordering the ingredients, product inventory, quality control, and food safety training.

Can you explain the market situation in USA? Is the bean to bar movement start to gain popularity there?
The market of chocolate in America is growing every year because many consumers are giving high appreciation to the history, origin and the production technique of chocolate. Bean to bar is becoming more popular in the past few years. Many confectioners also started to produce their own cacao from bean to bar in small scale, including myself.

In Indonesia, it’s easy to find a patissier, however, a different story with chocolatier. It’s a rare occupation here. According to you, how far is the difference of chocolate industry in Indonesia and USA?
The difference would be on the number of customers who give high appreciation to artisan chocolate in Indonesia is not as many as in USA. Pastry is a basic thing learned in culinary schools, but chocolate is specialization, just like sugar, bread and cake. In New York, chocolate is an old tradition that is already developed; many people all around the world stay here, especially Europeans, who are in fact the highest chocolate consumers of the world. However, recently I saw many highly talented Indonesia chocolatiers or pastry chefs in Instagram.

Regarding the issue of compound vs couverture, how do you see it?
As a chocolatier, I definitely opt for couverture because of the higher quality ingredients involved in it, from the cacao bean, sugar, soy lecithin, and sometimes vanilla, compared to compound which use vegetable fat. The melting point of cocoa butter is different to vegetable fat, the melting behavior in mouth is very different.

In any chocolate competitions, praline is mandatory, however, in Indonesia, praline is not popular, and if you see someone offer it, usually the quality is not very good. What do you say?
To produce praline, you need advanced skills. I would say that in our country, we don’t have too many people learn about chocolate. However, from my observation in Instagram, it seems that the number is escalating.

Would you share your experience in chocolate competition?
In 2017, I was the runner up of Pastry Chef of the year USA. The theme of the competition is based on 4 world’s famous painters: Pablo Picasso, Vincent Van Gogh, Marc Chagall, and Salvador Dali. Each contestant may choose one of those four. I had to make 1 showpiece, 6 kinds of petit gateaux (3 chocolate and 3 fruit based), and a plated dessert. For the showpiece, I opted for Dali (surrealism), 3 chocolate-based gateaux inspired from Picasso (shape), 3 fruit-based gateaux from Marc Chagall (color), and plated dessert from Van Gogh (texture).
Some components might be prepared in advance; the rest should be assembled on the competition day in only 3 hours. The critics from world’s leading chefs and judges were important lessons for me to prepare for the next competition.

What’s the signature characteristic of your products?
Flavor is essential. Presentation is also important, like people always say you eat with your eyes first. I love using ingredients such as nuts, fruits, and whiskey.

Last one, any message to young chocolatiers?
Determination and focus!

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As a seasoned food blogger-cum-food stylist, Natasha Victoria Lucas has completely delved into the industry passionately and professionally. In our Reinvent segment this issue, Natasha shared Passion about her journey of discovery and why she fell in love with one of our country’s most renown dishes - Soto Ayam Lamongan!

Can you tell us a bit about yourself before you finally found your real passion?
I studied journalism during college and my dream was to actually become a writer for a lifestyle magazine. After a brief spell at a local TV station for internship, apparently there was no opening yet around that time. I had to work for a totally different industry as an event manager for a shoe company and also as a music teacher.
However, born in a foodie family, for years we often go out to try new restaurants around Jakarta and my dad also apparently has a knack with cooking - which quite surprisingly, better than my mom! Partly inspired by that and while waiting for the long-awaited opportunity, I decided to start my blog anyway - The Yummy Traveler in 2010.
Being a blogger enables me to know more about the F&B industry and I became curious about the innovative dishes that restaurants came up with. That drives me to learn more about cooking. I also became fascinated with photography and styling at the same time, which I decided to choose the latter as you can see today.

How was it for you in your early days as a food stylist?
Several years ago, food stylists were still scarce in Jakarta and I was already pursuing it as a hobby. A friend of mine one time asked me to collaborate for this food photography project with a renowned frozen yogurt company - seeing that I am fond with food styling. I almost had cold feet but my friend encouraged me to try anyway. Long story short, it was my most memorable first-time ever doing a professional food styling!

How would you describe your day-to-day?
My work is ranging from food styling for restaurants to managing a social media team for several clients from mostly F&B industry. One time I was also appointed as the TV host for a culinary show named after my own blog. During my leisure time traveling, I always find time to collect more props for my food photography projects. Now I have suitcases of them! Finally I’m doing a collaboration with a partner for our second book project - Top Tables.

Can you tell us a bit about the book?
Sure. It’s basically a directory about where to eat in Jakarta. On contrast with the previous Top Tables, this one will feature people from different backgrounds telling their stories about food and sharing their most favorite haunts around Jakarta.

Now that you have shared your recipe of Soto Ayam Lamongan. How did you come to like it in the beginning by the way?
I have always been a fan of soup dishes from soto to even bakso. I considered those two as my most favorite comfort food!
I started to like soto since years ago when not many good soto ayam joints can be found in Jakarta other than soto Betawi. Until one day I discovered a really good hawker that sells soto Lamongan which I’d visit from time to time and it’s located in front of the previous site of Hermina hospital around Sunter area, north of Jakarta.

What’s the best thing about your favorite soto there when compared with others?
I think it’s because of my personal preferences. I like their version of clearer and lighter soup. I have been a patron of their soto ayam for years and usually frequented it with my sister. The owner knows us really well and keeps on speaking in Javanese despite us not actually understand what he says.
Anyway, whenever we came, he knew by heart that we prefer thigh’s meat, added with chicken livers and the most important part of Soto Lamongan - a lot of koya. Finally, no kecap manis added. It was unfortunate however that I had moved to another part of Jakarta since quite some time now and Hermina hospital had also moved to a new location as well. I do really hope they’re still around.

Care to tell us about your version of soto ayam here?
I cooked it with more or less having similar profiles compared with my favorite soto ayam Lamongan. As you can see, I tried to present it in a modern way as well.
I became more passionate about food presentations than ever since Indonesian food really deserves to be more well-known on international level. I knew it by heart our cuisine has many advantages even when compared with the already-established Western or Japanese food. I really hope that one day my expertise could contribute for that.

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Tahukah Anda bahwa kebahagiaan sebetulnya bisa diproduksi? Christophe Morel mengetahuinya. Morel adalah seorang master chocolatier asal Perancis yang memutuskan untuk pindah dan memulai bisnis di Montreal, Kanada. Di samping reputasi dan pencapaiannya yang luar biasa sebagai pemenang pertama kategori cokelat di Coupe du monde de la patisserie di Lyon, Perancis pada 2005, Morel ternyata memiliki keinginan sederhana melalui karyanya: memberi kebahagiaan pada semua orang di sekitarnya. Di tengah jadwalnya yang padat, Christophe Morel menyisihkan waktu untuk membagikan pengetahuannya mengenai cokelat secara eksklusif pada Passion Media.

Do you know that happiness can be manufactured? Well, Christophe Morel do.

Christophe Morel, is a French master chocolatier who decided to open his business in Montreal, Canada. Despite of his reputation and crowning achievement as the first prize winner for chocolate at the Coupe du monde de la patisserie in Lyon, France 2005, Morel has simple objective through his craft: to give pleasure to everyone around him. In the middle of his tight schedule, Christophe Morel managed to spare some time to share his knowledge about chocolate, exclusively for Passion Media.

Ulu Cliffhouse yang berdiri pada ketinggian 50.000 kaki di Uluwatu, telah melakukan launching pada 23 September 2017. Dengan akses langsung menuju pantai, Ulu playground yang terletak di puncak tebing ini memiliki infinity pool sepanjang 25 meter, studio rekaman musik, artspace dan tentunya makanan dan minuman – mulai dari restoran di tempat terbuka hingga bar di tepi tebing yang berada di atas ombak. Dengan pemandangan yang spektakuler, Ulu Cliffhouse merupakan rumah bagi orang-orang kreatif dan petualang untuk bersantai. Didesain oleh Shed London dan Bali’s Design Assembly, beach club ini terinspirasi dari Palm Spring tahun 1950an, yang menunjang lingkungan alaminya dengan sentuhan modern.

Dalam rangka menghadapi era digital yang semakin maju, Tulip Chocolate menggelar Tulip Chocolate Workshop di APREZ CAFÉ pada hari Rabu, 13 Desember 2017 dengan menghadirkan pembicara-pembicara terbaik di kelasnya, untuk sesi pertama dengan tema “How to Start an Online Business” dengan pembicara Kevin Osmond selaku founder dan CEO @printerous, dan sesi kedua dengan tema “How to Effectively Use Your Smartphone” dengan mentor dari komunitas Darwis Triady. Acara yang meriah dan informatif ini dihadiri oleh para pemilik toko bakery, pemilik toko bahan kue, online shop, home baker, pecinta bakery yang merupakan pelanggan setia Tulip Chocolate.

Dengan lebih dari 800 perusahaan dari 32 negara dan 50.000 pengunjung, pameran F&B terbesar di Indonesia ini menjadi semakin besar dan baik.

Dengan lebih dari 286 eksibitior dari 32 negara dan 20.000 pengunjung, pameran F&B terbesar di Indonesia ini menjadi semakin besar dan baik. Entah Anda memiliki profesi atau usaha di bidang F&B atau hanya sekedar memiliki hobi makan, SIAL Interfood yang diadakan di JIEXPO pada 22-25 November 2017 merupakan event yang wajib Anda kunjungi. Dengan banyaknya peserta dan pengunjung pameran dari berbagai negara, SIAL Interfood bagaikan pengalaman wisata kuliner mengelilingi dunia di satu lokasi. Berikut ini adalah beberapa perusahaan baha baku yang ikut serta dalam SIAL Interfood 2017

Pada tahun ini, Raffles merayakan ulang tahun ke-130 melalui. Semenjak Raffles Singapore berdiri pada 1887, Raffles telah menjadi ikon yang melambangkan romansa Far East – gabungan antara kemewahan, sejarah, dan keramahan Asia. Raffles merayakan ulang tahun ini melalui beberapa acara menarik seperti The Annual Raffles Garden Lighting Ceremony, 130 Years of Christmas Traditions, 130 Years of High Tea Traditions, Traditional Festive Hampers, dan puncaknya pada perayaan tahun baru “130 Years of Celebrations”.

Untuk meningkatkan profesionalitas dan memajukan nama Indonesia di komunitas pastry internasional, IPA kembali menyelenggarakan kompetisi di SIAL Interfood 2017

Indonesia Pastry Alliance (IPA), asosiasi yang menaungi berbagai praktisi pastry dan bakery di seluruh Indonesia, membuat salah satu program yaitu IPA Championship SIAL Interfood yang telah diadakan kembali pada tahun 2017 ini, pada tanggal 22-25 November kemarin.

BEKASI, 21 DESEMBER 2017 – Amaroossa Grande Hotel menghadirkan kembali “Friday BBQ Night” salah satu paket BBQ All You Can Eat yang hadir pada setiap hari jum’at, hanya dengan Rp. 175.000/nett para tamu dapat merasakan BBQ lengkap dengan sajian buffet, appetizer dan juga dessert.

served with Different Type of Tomatoes

• Burrata cheese 500rm
• Cherry tomatoes 100grm
• Plum tomatoes 200grm
• Green tomatoes 100grm
• Heirloom tomatoes 100grm
• Basil leaves 50grm
• Balsamic vinegar 30ml
• Sugar 100grm
• Orange zest from 1 orange
• Olive oil 100ml
• Sea salt 20grm

INGREDIENTS: 

- Half free range chicken (around 200 gr). Cut chicken into 3 parts: chicken suprême, thigh with feet still attached, and head.
- 5 pandanus leaves, cleansed, pat dry with kitchen paper, cut into long julienne, deep fried, creating the “grass”
- 2 twigs curry leaves, dried using dehydrator. If use microwave, seal a bowl with cling wrap, put the twigs of curry leaves on top of the sealed bowl, thinly rub curry leaves with vegetable oil, heat for 4 - 5 minutes. Voilà the “tree”
- 1 lemongrass, cut in round shapes
- 3 shallots, pickled
- 3 chilli padi, pickled
- Vegetable oil for frying

Mengembalikan kejayaan restoran Ambiente yang legendaris bukanlah sebuah tugas yang mudah. Sebagai sang executive chef, Matteo Meacci berbagi pendapatnya mengenai dunia F&B yang semakin kompetitif serta kecintaannya terhadap masakan negerinya Italia.

Reviving Ambiente of Aryaduta Jakarta as one of the oldest Italian restaurants in Jakarta is no easy task. As its executive chef, Mr Matteo Meacci shared us his thoughts about the highly competitive F&B industry and his profound love for food from his Italian roots.

Chef Matias Ayala lahir dan dibesarkan di Argentina, namun darah Italia mengalir di dalam tubuhnya. Tentu saja, Anda tidak bisa memilih dilahirkan dari keluarga mana dan di negara mana, namun tanpa disadari, darah Anda dapat membimbing Anda. Temui Matias Ayala, Executive Chef Raffles Jakarta baru, seorang chef asal Argentina yang mencintai masakan Italia. Inilah interview eksklusif kami dengan sang chef.

Chef Matias Ayala was born and raised in Argentina, but he has Italian blood that runs deep in his vein.

You can’t choose the family and the country where you were born, but somehow the blood in your vein can guide you. Meet Matias Ayala, the new Executive Chef of Raffles Jakarta, an Argentinean chef who’s in love with Italian food. Here’s our exclusive interview with the man himself.

PASSION talks to Nicolas Lazzaroni and finds out about his recipe of success as the executive chef of Settimo Cielo.

Nicolas Lazzaroni is not a new figure on Bali’s culinary scene. In fact, he has contributed to the progress of the island’s dining scene with his signature modern take on traditional cuisine. Be it Asian or Italian, as he expertly done for Settimo Cielo, his creation always offers an interesting experience, flavour, and presentation. 

The Sydneysider has called Bali home since 2011. He was in charge of the new menu of Bridges Bali and later, also led Uma Cucina at Uma by Como, Ubud. We finally get the time to catch up with this busy chef and ask him about his current occupation and how he thinks about the local Italian food scene.

PASSION berbincang dengan Nicolas Lazzaroni dan menemukan rahasia kesuksesannya sebagai executive chef Settimo Cielo.

Nicolas Lazzaroni bukanlah sosok baru di panggung kuliner Bali. Malah bisa dikatakan, ia berkontribusi terhadap kemajuan kreasi kuliner di pufv lau ini dengan ciri khasnya dalam menyajikan masakan bercita rasa tradisional dengan tampilan modern. Meski itu masakan Asia atau Italia, seperti yang ia terapkan di Settimo Cielo, kreasinya selalu menawarkan pengalaman, rasa, dan presentasi yang menarik.

Chef yang berasal dari Sydney ini telah menjadikan Bali sebagai rumahnya sejak 2011. Berawal dari Bridges Bali, ia juga sempat memimpin Uma Cucina at Uma by Como, Ubud. Kami akhirnya bisa menemui chef yang sibuk ini dan bertanya tentang kesibukannya serta pendapatnya tentang masakan Italia di Bali.

SIAL Interfood 2017 menandai pertama kalinya La Cuisine diadakan di Indonesia oleh ACP (Association of Culinary Professionals). Rudy Takarianta, Executive Chef dari hotel JS Luwansa sekaligus juri yang tergabung dalam anggota ACP ini menyayangkan beberapa kesalahan umum yang menurutnya tidak perlu terjadi jika para peserta jeli. Sebagai juri, Rudy menjelaskan banyak hal mengenai apa yang ia ingin lihat, sekaligus tidak inginkan di atas sebuah piring yang akan disajikan di hadapan para juri.

If you want to enter a cooking competition, Rudy Takarianta suggests some tips to make everything much easier and simpler.

SIAL Interfood 2017 marked the first ever La Cuisine in Indonesia, held by ACP (Association of Culinary Professionals). Rudy Takarianta, Executive Chef of JS Luwansa Hotel, also a judge who’s also in ACP, regrets that some competitors had made some unnecessary mistakes if they’re more careful. As a judge, Rudy explained many things he wished to see, also what he didn’t on a plate that was served in front of the judges.

Costing mungkin merupakan salah satu hal terpenting di industri F&B, namun sebelum kita membahasnya, terlebih dahulu kita harus memilih segmen pasar yang tepat. Dilihat dari catatan penjualan, Anda tahu persis berapa banyak keuntungan yang akan Anda peroleh bulan ini. Namun ternyata jumlah uang yang Anda terima tidak sesuai prediksi. Skenario ini selalu terjadi, tidak hanya pada pengusaha baru, namun juga pada pemilik bisnis yang sudah mapan. Kami berbicara dengan Chef Rahmat Kusnedi (CRK), pemilik Physalis’s dan Presiden Indonesia Pastry Alliance (IPA) untuk memahami costing dan cara membuat strategi finansial untuk menjalankan bisnis F&B. Namun pertama-tama, ia menyarankan para pemilik bisnis sudah memilih segmen pasarnya secara benar.

Costing is probably one of the most important things in F&B industry, but before we get to the subject, it’s crucial to pick the right market segment.

Judging from the sales record, you know exactly how much profit you’ll get this month. However, the amount of cash you received is not much as you’ve predicted. This scenario happens all the time, not only to new entrepreneurs, but also to established business owners. We talked to Chef Rahmat Kusnedi (CRK), owner of Physalis’s and President of Indonesia Pastry Alliance (IPA) to understand the costing and how to make financial strategy to run F&B business. But first, he suggested that the owners have already targeted their market segment correctly.

Prego’s FunDay Family Brunch is offering tasty Italian cuisine and a whole lot of fun for the whole family. 

Bright colorful balloons are floating from the chairs when I arrive at Prego on a sunny Sunday afternoon. Young families with their excited children are at ease in the spacious restaurant. A magician is hard at work and constantly being surrounded by children who make all sort of requests, from poodle balloons to a little show of magic.

Prego’s FunDay Family Brunch menawarkan sajian masakan Italia yang lezat sekaligus waktu yang menyenangkan untuk seluruh anggota keluarga.

Balon-balon berwarna cerita mengambang dari tempatnya diikat di kursi saat saya tiba di Prego pada hari Minggu yang cerah. Keluarga-keluarga muda dengan anak-anak mereka yang kegirangan tengah bersantai di restauran yang luas. Seorang pesulap tengah bekerja keras dan senantiasa dikelilingi oleh anak-anak yang membuat berbagai macam permintaan kepadanya, dari balon berbentuk anjing pudel hingga pertunjukkan sulap.

Tasting the flavour of authentic Italian cuisine at Bene Italian Kitchen. 

Pasta is the backbone of Italian cuisine. That sort of thinking prompted executive chef Rossano Renzelli to dedicate his time in making sure that only the freshest pasta is served at Bene. “We make 14 different kind of pasta,” says the Roman native who has worked his magic in the kitchen since Bene opened five years ago. Bucatini, rigatoni, fettuccine, spaghetti, linguini, and many more are produced every day in the industrious kitchen.

Mencicipi cita rasa otentik Italia di Bene Italian Kitchen.

Pasta adalah tulang punggung masakan Italia. Pemikiran itu yang mendorong executive chef Rossano Renzelli untuk mendedikasikan waktunya agar hanya pasta terbaiklah yang disajikan di Bene. “Kami membuat 14 jenis pasta yang berbeda,” ungkap pria Roma yang telah meracik makanan dengan sentuhan ajaibnya di Bene sejak restauran itu buka lima tahun yang lalu. Bucatini, rigatoni, fettuccine, spaghetti, linguini, dan masih banyak lagi kini diproduksi tiap hari di dapur yang maha sibuk.

Sebelas tahun dan terus berlanjut, restoran ini senantiasa berdiri kokoh sejak awal berdirinya. Inilah Rosso, wakil terhormat dari Jakarta untuk kuliner papan atas negeri Italia. 

Kita hidup pada sebuah zaman dimana masakan modern diciptakan dari sebuah kreativitas, bahan-bahan berkualitas, serta presentasi rumit telah begitu memesona masyarakat. Bagian yang juga menarik adalah di zaman ini ternyata gerakan-gerakan yang mempromosikan kuliner tradisional juga semakin mendapatkan ruang berekspresi.

Eleven years and counting, still standing tall as ever. Meet Rosso, the envoy of high-end Italian dining from Jakarta. 

We live in an era when contemporary cuisine based on creativity, quality ingredients, and delicate presentations has taken the society by storm. The interesting part is at the same time, the movement to promote local values from traditional cuisines are also gaining prominence.

Passion Media welcoming your New Year 2018 with Instagram Giveaway! #JanuaryGiveaway

Menangkan (untuk 3 orang pemenang):

Pemenang I: • 1 Night stay at Grand Deluxe Room, grandkemang Jakarta, incl. breakfast for 2 • Spa treatment for 2 • Valentine's dinner on February 14th, 2018 for 2 • 1 slice lovely cake (4 gift vouchers)

Pemenang II: • 1 Night stay at Deluxe Room, grandkemang Jakarta, incl. breakfast for 2 • Valentine's dinner on February 14th, 2018 for 2 • 1 slice lovely cake (3 gift vouchers)

Pemenang III: • Valentine's dinner on February 14th, 2018 for 2 • 1 Whole lovely cake (2 gift vouchers)

Thomas Pellegrini dari CFF mengundang para chef dari hotel¬-hotel berbintang, restoran dan distributor, untuk memperkenalkan cokelatValrhona dari Jembrana, Bali kepada para wisatawan pada acara “Cuvee Bali” di Bali Culinary Pastry School, Kabupaten Tabanan. “Kegiatan `Cuvee Bali` dilakukan dalam upaya memperkenalkan keunggulan produk cokelat yang dihasilkan dari petani kakao fermentasi di bawah naungan Koperasi Kerta Semaya Samaniya, Jembrana, Bali,” kata Thomas.

Astrid Enricka Ditha, atau lebih dikenal dengan nama Acil, keluar dari pekerjannya sebagai jurnalis untuk mengejar mimpinya menjadi pengusaha. Dari sekian banyak varian masakan Indonesia dan garis keturunannya, ia memilih daerah yang tidak berhubungan dengan dirinya, semata-mata karena kecintaannya. Ketika ia membuka Ayam Tangkap AR di Ciranjang, Jakarta (2012) dan bertemu orang Aceh, biasanya ada 2 macam reaksi: senang karena ada orang yang menghargai makanan daerah khasnya, atau skeptis dan berpikir, “Anda bukan orang Aceh, terus Anda mau apakan masakan khas kami?!” Respon terakhir mirip sekali seperti reaksi orang Italia kan? Inilah hasil interview kami dengan wanita yang juga anggota ACMI (Aku Cinta Masakan Indonesia).

Thanks to Astrid Enricka Dhita, the daring, in-your-face Ayam Tangkap from Aceh is becoming more playful

Astrid Enricka Dhita, also known as Acil, quitted her job as journalist to pursue her dream to become an entrepreneur. Among many of Indonesian vast cuisine and her heritage, she chose a region that’s not related to her, solely because of love. When she opened Ayam Tangkap AR in Ciranjang, Jakarta (2012) and met the Aceh people, there are 2 kind of reaction: happy because they find a person who appreciate their cultural heritage, or skeptical and think, “you don’t come from Aceh, what the hell did you do with my cuisine!?” The last one sounds very much like some Italians, right? Here’s our interview with the woman who’s also a member of ACMI (Aku Cinta Masakan Indonesia).

After 40 years of success story and multiple awards, Convotherm is offering new level of energy efficiency.

In the beginning there was an idea: Professional chefs in commercial kitchens need specialized technology! With this in mind, Frank Dittmann and Werner Schwarzbäcker founded the Convotherm company on 1 July 1976. Now, chefs the world over know and appreciate Convotherm’s highly specialized combi steamers, which make it possible to prepare virtually any type of food quickly, gently and in first-class quality.

There are many culinary classes out there, but not all of them teaching the basic of professional cooking technique that is used everywhere all around the world.

Most of the cooking classes in Indonesia is targeted for hobbyist. However, when you’re serious to build career in this industry, you have to master the proper basic so you can communicate with any chefs all around the world. Maison Bleu in Kelapa Gading has 3 programs of Professional Cooking: Basic, Intermediate, and Advance. They also have Professional Baking & Pastry, Junior Course, and Short Course.

Maison Bleu was found by Hendry Ramaly Hutama (Chef Hendry), a gradute of Le Cordon Bleu Pasadena, Caliornia USA, with over 15 years experience in US, Indonesia, and Malaysia culinary industry. Chef Hendry had also worked in some Michelin star restaurants, one of them is Spago, where he worked under the famous celebrity Chef Wolfgang Puck. Aside from teaching, Chef Hendry is also known as an F&B consultant for various restaurants. One of the reason why he started his own culinary school, is his idealism the proper way of handling the food.

“Even in 5 star hotels, we still have many who use chicken powder that contains MSG. My idealism is, when the guest pay more for food, we need to do it the proper way. What’s the point for guest to pay big amount if they are served with MSG? Perhaps the use of MSG is tolerable for Indonesian food, but in European culinary, there’s no place for it or any chicken powder,” explained Chef Hendry.

The Basic Professional Cooking Program consists of 30 classes. On the first day, the students are learning about the food safety, how to ignite the gas stove, how to clean kitchen equipments and tools, the use of various cutting boards. On the second to 15th day, they are introduced to 5 mother sauces, thickening agent, cooking technique and method, introduction to carbohydrate and herbs such as rosemary, oregano, thyme, sage, etc.

On the 16th to 30th day, Maison Bleu focuses on 6 components in presentation: protein, carbohydrate, vegetable, sauce, garnish, and negative space. Most of the curriculum in Maison Bleu are adopted from Le Cordon Bleu in Pasadena.

The Intermediate Class consist of 30 meetings. This time, the students are invited to learn 15 style of the most influential culinary countries, such as French, Portugal, South Africa, Japan, China etc. On the Advance Class, the students is challenged to do fusion, for example to combine the concept of Mediterranean and French Classic on poultry product. “They are assigned to make recipe using Rp 250.000, how many portion can they produce? How the the percentage of food cost? The Advance Class is more into the practical directions,” said Chef Hendry.

Most of Maison Bleu’s students want to build career in the industry, however there are some who prepare themselves before taking culinary courses abroad. We also see many restaurant owners here who want to expand their culinary knowledge.

With state of the art equipment and facilities, the students are expected to master the basic of professional cookin, an international standard so whenever they are placed all around the world, they can speak the common “language”.

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Alessandro Liberatori mendiskusikan hubungan ekonomi Indonesia dan Italia, rencana untuk memperkenalkan kembali citra Italia, dan bahasan favoritnya, makanan! Ketika Anda mendengar nama “Italia”, ada beberapa hal yang terbayang, seperti: fashion, produk kulit, sepakbola, dan tentu saja, makanan, terutama pizza dan pasta. Namun, setelah berbincang dengan Alessandro Liberatori, Komisioner Italian Trade Agency’s (ITA), kami sadar bahwa kita baru saja mengenal permukaan luar Italia. Kami bahkan melihatnya sebagai pencerahan, sebagaimana Indonesia yang tidak hanya sebatas batik, Rendang, Nasi Goreng dan Bali.

When you heard the name “Italy”, there are some things come to mind, such as: fashion, leather, football, and of course, food, especially pizza and pasta. However, after talking to Alessandro Liberatori, the Italian Trade Agency’s (ITA) Commissioner, we found out that we barely scratch the surface of what Italy is all about. Actually, it’s a revelation, just as Indonesian is not just about batik, Rendang, Nasi Goreng, and Bali.

Desember ini, Pacific Restaurant and Lounge di The Ritz-Carlton Jakarta, Pacific Place telah bertransformasi menjadi restoran yang menawarkan pengalaman bersantap yang baru. Terletak di lantai 6, PASOLA adalah restoran all-day dining yang menyajikan masakan internasional dengan menggunakan bahan baku lokal dari Indonesia. Nama Pasola sendiri merupakan serangkaian upacara tradisional dari Sumba untuk mengungkapkan rasa terima kasih terhadap panen yang berlimpah. Logo PASOLA terdiri dari lima elemen yaitu teratai, ikan koi, padi, sinar matahari dan tombak yang mencerminkan semangat, kegigihan, kemakmuran dan kemenangan.

Potato Head Family mempersembahkan menu dessert baru melalui Attarine Jakarta. Restoran yang dikenal dengan keunikannya sebagai tempat yang menyajikan comfort food secara modern dan homestyle ini secara konstan menyelenggarakan dining event dan kolaborasi kreatif. Attarine menampilkan produk dessert terbarunya melalui kreasi Chef Aditya Muskita dan timnya mengikuti sukses dari peluncuran grand new menu Attarine yang sukses pada Juli 2017.

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.

(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

[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 .

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

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

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’

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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:

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:

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:

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:

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.

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.

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.

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. 

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.

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.

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.

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.

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.

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).

Passion Media welcoming your christmas with Giveaway! 🎄 #DecemberGiveaway

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

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

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

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.

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.

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.

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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.

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.

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:

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:

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.

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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.

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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.

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.

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.

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.

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.

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.

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.

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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.

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

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

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. 

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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”.

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.

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.

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.

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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

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).

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. 

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.

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.

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.

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.

Bahan - bahan :

- chocolate sponge
- Mango mousse
- mango jelly

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).

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).

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.

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.

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.

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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.

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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.

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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.

#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

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.

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.

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.

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.

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.

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.”

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.

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.

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

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.

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.

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.

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.

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.

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. 

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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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.

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

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.

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.

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.

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.

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.

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.

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.

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.”

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.

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!

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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.

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.