We are FoodieS!

Month: July 2016

HOME-PERFECT PASTA

HOME-PERFECT PASTA

We’ve already established that we love our noodles. But wouldn’t it be great to make noodles at home? Whether you are the weekend home cook or you just want to show off at your next dinner party, having your own trusty pasta maker will surely be worth your while.

Sunday Brunch  The SAPORI Way

Sunday Brunch The SAPORI Way

Fairmont Jakarta’s Sapori Deli recently launched its Italian inspired Sunday Brunch, a hearty and welcome option for the family.

OXONE Concludes Battle Chef Serie

OXONE Concludes Battle Chef Serie

Renowned kitchen appliance and equipment brand Oxone recently concluded their Battle Chef Series and named its champion.

THE BATTLE CHEF SERIES collected 10 through the course of 10 competitions and the individual winners were then pitted against each other in the finals. The grand finals were judged by a panel composed of Chefs Degan Septoadji, Henry Alexie Bloem and Desi Trisnawati.

Finalists had to replicate dishes created by the chef judges and present these to the panel. The Duplication Challenge saw the finalists try to copy Chef Henry Bloem’s Trio Balinese Sea Dancers for the appetizer, Chef Degan’s Pan Roasted Lamb Loin for the main course and Chef Desi’s Mud Cake for dessert given a time limit.

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The Battle Chef Series aims to hone the abilities of the participants and challenge them to be better cooks, and to be ready for careers as chefs. The finalists had to draw on all their skills and knowledge to replicate the dishes of the judges.

The competition was fierce and the finalists were pushed to the limit, in the end, 23 year old Muhammad Razif, who flew in all the way from Dubai to join the Battle Chef grand finals emerged victorious. The judges chose him for his almost accurate duplication of the three very complicated dishes. First runner up was 21 year old Fransiskus Wahyu and second runner up was 19 year old Jonathan Arie.

In the end, all the 10 finalists were already winners in their own right, the competition brought out the best in them and each of them gave 100% of their passion and ability to compete. We look forward for this years Oxone Battle Chef Series

HOUSE OF YUEN Raises Chinese Cuisine to New Heights

HOUSE OF YUEN Raises Chinese Cuisine to New Heights

House of Yuen brings the experience of Chinese high dining direct from Hong Kong courtesy of the Sun Tung Lok Group.

RUTH’S CHRIS STEAK HOUSE – JAKARTA

RUTH’S CHRIS STEAK HOUSE – JAKARTA

Direct from New Orleans, how a reputable steak house business should be. Jakarta welcomes the opening of Ruth’s Chris Steak House.

SEA GRAIN  RESTAURANT & BAR Opens at The DoubleTree by Hilton

SEA GRAIN RESTAURANT & BAR Opens at The DoubleTree by Hilton

Sea Grain Restaurant & Bar is set to attract diners with it’s interesting Mediterranean cuisine with a local twist.

AS I ENTERED Sea Grain, I immediately knew I would like it. It’s industrial and modern interiors are rustic, warm and casual, with the right amount of whimsy. Turning left to the bar area, my eyes are transfixed to the colorful mural painted onto the wall, then my eyes dart to the cool outdoor sitting area, which took full advantage of the cool breeze that fine late afternoon. I already like what I see.

Located on the 3rd floor of the DoubleTree by Hilton Jakarta Diponogoro, the restaurant and bar’s design is best described as relaxed with a rich mix of colors and fabrics which reflect the lavish ambiance of the area. Boasting impressive interior design, featuring 640 square meters of indoor and outdoor spaces, includes three private dining rooms.

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Together with the vibrant atmosphere, the menus emphasize the freshness of each ingredient, Sea Grain features a local twist on Mediterranean cuisine. Chef de cuisine Ahmad Nurseha has combined his great knowledge of Mediterranean cooking and expertly and tastefully blends the flavor and spices using local produce. “Using local ingredients, we offer a selection of the best Mediterranean favorites that fit both the local and international palate in order to provide our guests a unique variety of flavors and an unforgettable culinary journey,” explains Chef Ahmad.

Dinner that night clearly reflected Mediterranean flavors, but Chef Ahmad also obviously used distinct local fruits and produce to give the flavors a local twist. I enjoyed his shrimp and mango salad, the bouillabaisse soup and my beef main, which was perfectly cooked.

Sea Grain is open for dinner and after-hours drinks, it provides the perfect setting for the fun and hip crowd. The ideal venue for a sumptuous meal, to savour a glass of wine from their extensive wine list, or to simply unwind on a comfy sofa and feel the light evening breeze from the semi-outdoor spaces.

“Walid Ouezini, our Food and Beverage Manager here at the DoubleTree by Hilton Jakarta – Diponegoro, created a great signature cocktail, our homemade Sangria. By adding a bounty of fresh local fruits to the Mediterranean character of the drink, he created a unique signature drink based on his secret recipe,” said Markus Kaliss, General Manager.

SEA GRAIN
DoubleTree by Hilton Jakarta – Diponegor
Jalan Pegangsaan Timur No. 17, Cikini – Menteng, Jakarta
T: +62 21 31904433
www.JakartaDiponegoro.DoubleTree.com
Open for dinner

The Union Group opens THE DUTCH

The Union Group opens THE DUTCH

The creators of Loewy, Cork & Screw and Union unveil their new concept this month, The Dutch.

ST. ALi – JAKARTA

ST. ALi – JAKARTA

Jakarta welcomes ST. ALi, one of Melbourne’s finest cafes, as they choose the Indonesian capital as their first Southeast Asian outpost.

Ladies Behind The Bar

Ladies Behind The Bar

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Though they probably don’t want to admit it, but having a woman (wo)manning the bar holds a more indisputably eye-pleasing appeal. But for these women, bartending is not just a “fun job”—it’s their career.

FIRST, A DISCLAIMER: Katherine Nagar (and also the other two lovely bartenders we profiled here) objects to the segregation of the sex when it comes to the marketing of female bartenders. “I don’t know why we have to assign gender to this issue,” she says. “I think that’s how they’re trying to ‘sell’ it here in Asia. I mean these days I see men ordering sweet cocktails and the women drinking negronis.”

“Ultimately I think it all boils down to each person’s personal preference,” says Kiki Renata and Bona almost in unison.

Well, there goes my angle.

The female bartender is definitely still a rare species, and judging by its nocturnal nature I can understand why it might not be considered a “respectable” occupation. “Of course there were pros and cons in my family when I told them I was trying out to be a bartender,” says Kiki who has been bartending since 2003, her time spent more with the Union Group. “It’s a job where you go out at night and come back home in the morning. It definitely took time for me to build their trust and prove to them that the work I was doing was something positive.”

It’s easy to describe the job of a bartender as merely the person who mixes and pours your drink, and we would observe them in awe as they juggle those familiar looking bottles and ostentatiously pull stunts with the shaker in order to give us— as Kiki describes — that WOW factor. However, for juveniles or to some extent the young adults all that matters is the amount of alcohol to get them properly intoxicated into the night, and perhaps as they get older they may start to appreciate the finer things in life and would prefer the much more sophisticated Old Fashion or a martini. To cater to these refined tastes thus was borne the novel term of “mixologist” (and it’s not uncommon to attach a “celebrity” prior to it).

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But, unlike their food counterparts, the progress has been a bit slow, and that’s what Katharine (or Katie for short) is here for. “People may still perceive it as a ‘fun job’, a low prestige and low paying career, and something that you do just to pay the bills,” says the Brand Ambassador of Diageo (owner of many renown brands such as Johnnie Walker, Ketel One, Bulliet and Tanqueray). “I want to elevate the status of bartenders and make it a rewarding career. And I do that by trying to improve their skills because being a bartender is not just about making drinks but you also have to think about what your customers want as well as knowing each and every brand that you’re working with.”

At Diageo, Katie has been in an ongoing process of mentoring aspiring bartenders to better their customer-centric skills as well as how to best represent a brand, and for Diageo World Class she’s currently collaborating with chef Will Goldfarb, famous for his artful desserts, to teach them about utilizing local products and seasonal ingredients into their creations. “We want bartenders to have that same status as chefs,” Katie says. “They’re every bit as talented in terms of technical process and discerning palettes.”

With regards to knowing what the customer wants, Bona knows a thing or two since she was “schooled” for six years at Loewy. “To be a good bartender you have to be a storyteller as well, an entertainer to your guest,” she says. Back in 2013 Bona herself made it to the top 6 of the Diageo World Class where she presented her cocktail, A Toast to Jasmine, an ode to her love of the fragrant jasmine flower (she even named her daughter Jasmine). Currently she works for Syah Establishment where she’s in charge of bar development that includes the speakeasy-inspired Bau-Haus 1933 and Lucy in the Sky.

For sure these gals have no shortage of creativity behind the bar. During our photo shoot at Bau-Haus they presented us with their awesome and original cocktails: Katie gave us her twist on the Clover Club cocktail, a previously gentlemen club fixture, and here instead of raspberry (which can be hard to find) she uses rosella tea to infuse that sour note; Kiki concocts a Kentucky Old Fashioned with whisky, angostura bitters, and homemade nutmeg syrup; and Bona mixes an interesting vodka-based cocktail that uses fresh cherries and butterfly pea flower (bunga telang in Indonesian).

Okay, to further settle the case whether there are such differences between a gentleman’ and lady’s drink, look no further than the preferred drinks of our profiled bartenders: they all love whisky. Can I have my chocolate martini now, ladies?

Crimson & Clover Club
by Katie Nagar
Serves: 1

 

INGREDIENTS:
60 ml                  Tanqueray 10
30 ml                  fresh lemon    juice
25 ml                  homemade
rosella tea cordial
20 ml                  egg white

STEPS

  • Combine all ingredients into shaker.
  • Dry shake first to emulsify egg white.
  • Add ice and shake again.
  • Double strain into old fashioned glass with ice block.
  • Garnish with butterfly pea flower.

Spices Old Fashioned by Kiki
Serves: 1

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INGREDIENTS:
50 ml                  Bulleit Bourbon
10 ml                  Homemade    nutmeg syrup
dash                   Angostura Bitters

STEPS

kiki

  • Add all ingredients to rocks glass.
  • Stir with ice block until properly diluted.
  • Garnish with dehydrated orange round.

Butterfly Pea Sour
by Bona
Serves: 1

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INGREDIENTS:
45 ml                  Ketel One Vodka
20 ml                  cherry infused orange liqueur
25 ml                  fresh lemon    juice
20 ml                  homemade
cinnamon syrup
20 ml                  egg white

STEPS

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  • Combine all ingredients into shaker.
  • Dry shake first to emulsify egg white.
  • Add ice and shake again.
  • Double strain into old fashioned glass with ice block.
  • Garnish with butterfly pea flower.
MAKAN DI PASAR TEBET

MAKAN DI PASAR TEBET

If visiting a single street food stall is not enough for your foodie experience this weekend, then how about more options for you to try in a single destination?If that’s the case, let us visit Pasar Tebet Barat right away!

RUJAK BUAH PASAR TEBET

RUJAK BUAH PASAR TEBET

In addition to its widespread good reputation and a direct recommendation from the owner of the highly successful Rujak Pak Jangkung of Megaria, it is finally time for FoodieS to experience the one and only – Rujak Buah Pasar Tebet.

IKAN MAS BAKAR RICA  NY. FILLY

IKAN MAS BAKAR RICA NY. FILLY

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A trip down to Taman Ismail Marzuki does not always have to be art-related. For us FoodieS, there is the legendary soto Betawi restaurant that resides here and the Ikan Mas Bakar Rica Ny. Filly.

THE ICONIC Taman Ismail Marzuki (TIM) is an important venue for the citizens of Jakarta and the whole country. For decades, it has been known as a bastion of art and education in the country.

Over the past few years, TIM has also seen a number of improvements from the recently refurbished cinema, a modern building for the art institute, and a new public library for the family. It also houses the one and only planetarium in Indonesia as well as hosts festivals or art and theater shows regularly.

In addition to these wonderful perks that people can enjoy upon their visit to TIM and the dynamic changes outside on the busy street of Cikini, there are two things that actually remain timeless here.

The first one is the legendary restaurant of Soto Betawi H. Ma’ruf which is widely renowned as one of the oldest in Jakarta, paving its way to prominence now since the early years of independence. Back then, Haji Ma’ruf himself carried his merchandise on his back, serving soto Betawi near the Gondangdia Station.

The second timeless eatery inside Taman Ismail Marzuki is a Manadonese-style grilled fish shack. Serving hungry Jakartans since 1984, the restaurant stays true with the old recipes of Ny. Filly’s – the late matriarch of the family. It is actually rare to see a Manadonese restaurant only serving fish since most Manadonese restaurants usually serve the whole cuisine, especially here in Jakarta.

The use of freshwater fish such as carp and gurame is another interesting aspect from Ikan Mas Bakar Rica Ny. Filly, while other seafood restaurants in Jakarta would normally introduce the use of saltwater fish instead as their signature dishes. In addition to that, the fact that this establishment has been in the business for more than thirty years intrigues us further.

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Upon our arrival, you can immediately seen that the restaurant maintains a classical look with the use of bamboo that dominate the whole interior. Despite it’s age, it is kept neat and clean. While it is comfortably air-conditioned inside, feasting on a hearty lunch or dinner on the alfresco side of the restaurant sounds like a good choice too. After all, visiting the leafy and relaxed neighborhood of TIM is a good change of pace once in a while.

However, it is best to reserve first if you wish to visit during the rush hours. Mind you that especially during lunch, Ikan Mas Bakar Rica Ny. Filly is a popular choice for students, the patrons of this art institution, office workers from around the vicinity, and sometimes top government officials.

The signature dish here is the carp, grilled in a very rustic stone oven and smeared with the all time favorite rica-rica sauce. Additionally we can ask for the carp to be fried, served with sour broth, or cooked with the rich and spicy woku sauce.

Alternatively, if you are not up with the challenge of eating the bony carp, you can always opt for other fish such as gurame, kuwe (trevally), or the baronang (spinefoot).

The result from cooking in a stone oven is unimaginably beautiful. The fish, while very fresh, possesses the appetizing smoky flavor throughout. It was also well marinated and the addition of rica-rica sauce makes it not just savory with a hint of spiciness, but also refreshing. The flesh itself was well-cooked, moist, and tender. At this stage, nobody will mind the small bones from the carp and that’s exactly because Ny. Filly’s recipe works really well.

The best way to savor this amazing dish is to eat it with steaming hot rice, together with  simple stir-fried water spinach with garlic, and more rica-rica sauce with another favorite Manadonese relish – the sambal dabu-dabu.

Clearly, the dishes at this restaurant speak for themselves, add to it the whole atmosphere of nostalgia which the fans of Ny. Filly have been enjoying since its humble beginning some 32 years ago. It may have had struggles in the beginning but its perseverance and the wonderful recipes behind the food are what has brought them through until this very day and we hope, far into the future.

IKAN MAS BAKAR RICA NY. FILLY
Taman Ismail Marzuki, Jalan Cikini Raya no. 73, Jakarta
T: +62 3193 6535

OPENING HOURS: Daily, 10am – 9pm
SPEND: IDR 50,000 – IDR 75,000 / person