In collaboration with The Commercial Office of Peru and The Embassy of Peru, JW Marriott Hotel Jakarta proudly present the authentic Peruvian cuisine at Sailendra Restaurant featuring a special guest chef who is especially flown in from Peru, Chef Eduardo Enrique Montes Traverso. Guests can […]
Month: March 2017
Craig was born in Perth, Australia to Italian parents. From very early he was surrounded by family who lived to cook.
“My family cooks a lot, from my grandparents to my parents, I was always surrounded with this environment. They made their sauces, pastas, sausages to preserving their own fruits every summer for the winter months. Everything was made from scratch. We always ate at home as a family, very rarely we dined out. For me nothing beats fresh food made daily,” he chef shared his story.
He started his culinary journey which so far has spanned 25 years. Started when he was 15, completing a 4 years apprenticeship learning all sections within a professional brigade.
From there, he worked for many highly regarded restaurants, mostly under German chefs. From restaurants in 5-star hotels to 2-star Michelin establishments from Australia to Europe.
“When I was younger, I also enjoyed competing in many competitions, and success came with that also. Which gave me the ability to travel, and really see different produce and brought me knowledge that you cannot buy” admitted chef Craig.
“For me, food is about cooking, not shopping! Cooking is not always about serving expensive products on a plate. We as chefs must use the freshest and best quality ingredients we can find, whether that is local or imported, then we must respect the fundamentals of cookery which with give us a great foundation to start from to showcase each individual product. One must also respect the produce itself, by refining and not over complicating food, allowing each individual ingredient to speak for itself.”
Together they have recently added a new establishment for their creative output. Their restaurant Piquant serves modern European haute cuisine. “At Piquant, we offer food that represents ourselves and what we would want to eat. Our food is always evolving and reflects our personalities”
“We both have been using Elle & Vire ® products for three years now. For us is it a joy and privilege to use such a renowned quality product. From their butter to their cream, it is exceptional quality. But their new product, the Sublime cream with Mascarpone is great to work with. In Piquant, we use Sublime to create our White tomato mousse. It’s a fantastic product, the 30 percent mascarpone adds a great depth of flavor and stability, it also gives you a nice roundness to your dishes and has the ability to carry flavors like no other,” recognized Chef Craig.
Shangri-La Jakarta presents exclusive wine dinner with Australian Wine, Vasse Felix, on April 7. Shangri-La Jakarta invites wine connoisseurs to Rosso for a delectable feast featuring the Australian wine craftsmanship. Guests will be served Chef Gianfranco Pirrone’s five-course dinner, perfectly paired with exceptional wine selections […]
The Ritz-Carlton Jakarta, Pacific Place invites guests to celebrate the affectionate Easter atmosphere with family and friends indulging in mouth-watering Easter Sunday brunch buffet at the Pacific Restaurant and Lounge on Sunday, April 16. As a symbol of resurrection and new life, The Easter celebration […]
Mandarin Oriental, Jakarta will be celebrating Easter with a chocolate-inspired dining festivity. Guests are invited to share an epicurean moment with families while indulging in an Easter Sunday Brunch at Cinnamon or Lyon and exclusive sweet treats from The Mandarin Cake Shop.
‘Chocolate Dreams’ Easter Sunday Brunch at Cinnamon and Lyon
Enjoy a leisurely brunch on Easter Sunday with a wide range of international menu and signature Indonesian specialties at the family-friendly Cinnamon restaurant. This all-you-can-eat dining experience features various live carving stations of premium meat selections, flavorsome Western and Chinese delicacies, as well as the favorite barbeque satay station. Complete the meal with assorted chocolate infused desserts from the Sweet Corner that includes Dark Chocolate Éclair, Raspberry and Chocolate Trifle, Molten Chocolate Cake and many others. Easter Sunday Brunch at Cinnamon is available on April 16 and priced at Rp 310,000++ per person. For reservations, kindly contact +62 (21) 2993 8823 or email to firstname.lastname@example.org.
Still within the theme of ‘Chocolate Dreams’, the dessert menu includes a number of delectable Easter themed sweets such as Ivoire Chocolate and Vanilla Pannacotta, Chocolate Addict Sphere and the delightful chocolate fondant. Guests are also welcomed to savor in the unique Valhrona chocolate variation and pairing experience, presenting the highest quality of chocolate from different origins and percentage of cocoa. Among others, the distinctive pairings include Valhrona Gianduja with peanut nougatine and milk chocolate Jivara with caramelized banana and passion fruit. Lyon’s Easter Sunday Brunch is priced at Rp 528,000++ per person. For more information and reservations, please contact +62 (21) 2993 8824 or email email@example.com.
Keeping the kids entertained is the ever exciting egg hunt in a supervised play land. Parents are welcomed to relax and enjoy a fuss-free brunch while the children enjoy various kids activities.
Easter Sweets at The Mandarin Cake Shop
From April 8 to 16, head over to The Mandarin Cake Shop for exquisite Easter treats, including the popular handcrafted Chocolate Bunny – made of 60 percent dark chocolate – and Chocolate Eggs filled with selection of pralines. Treat families and friends with the egg-
shaped ‘Chocolate Dreams’ Easter cake, a luscious blend of coconut sponge, passion fruit cream and 70 percent dark chocolate mousse, specially created by Executive Pastry Chef Remi Martinazzo. Making a comeback this year is the classic Easter danish ‘Hot Cross Bun’. Commonly consumed on Good Friday, the danish is a baked sweet spiced bun made from raisins, currants and cinnamon. To place orders, please contact +62 (21) 2993 8820 or email to firstname.lastname@example.org.
‘Easter Getaway’ Package
For those wishing to spend the Easter long weekend with family and friends, Mandarin Oriental, Jakarta is the perfect destination for a memorable holiday experience. Conveniently located in the heart of Jakarta, the hotel offers 272 spacious guestrooms and suites overlooking the legendary welcome monument and the city’s skyline.
Available until 24 April 2017, the ‘Easter Getaway’ package includes:
- Breakfast for two adults and two children (below 12 years old)
- Complimentary internet access
- Complimentary upgrade to the next room category (subject to availability)
- 20 percent discount on food only for dining in Lyon and Cinnamon Restaurant (not applicable for Lyon Saturday Brunch on 15 April and Easter Brunch on 16 April at Cinnamon and Lyon)
- A special price for 60 minutes massage treatment at Rp 375,000++ Complimentary transfer to nearby shopping malls is available for stays on Friday to Sunday.
For reservations, please call +62 21 2993 8800 or email to email@example.com.
Mandarin Oriental Jakarta
Jalan M.H Thamrin, PO BOX 3392
Photo credit: Mandarin Oriental Jakarta
Max’s, a brand-new range of Penfolds wines commemorating former Chief Winemaker Max Schubert AM, is making its debut in Indonesia in January. Max’s lineup comprises a 2014 Shiraz, 2014 Shiraz Cabernet and 2014 Cabernet Sauvignon, and aims to entice younger wine lovers looking for an […]
Appetites will be satisfied during this limited-offer dining experience with a family-style buffet plus an endless array of gourmet platters brought to each table for everyone to share. There will be classic Italian favourites such as antipasti, fresh seafood, grilled meats and of course home-made pasta dishes followed by lots of sweet treats.
Brunch will be paired with free flow Taittinger Champagne for the exclusive price of just Rp 1,750,000++ per person. A generous 15 percent discount applies to reservations confirmed through the hotel’s website.
InterContinental Jakarta MidPlaza
Jalan Jendral Sudirman Kav. 10-11, Jakarta
T: +62 21 2510888
Photographs by: Intercontinental Jakarta Midplaza
Hoshinoya, one of Japan’s oldest hospitality companies and leading luxury hotel brands, is opening its first property abroad. Set in the lush green hills of Ubud, Hoshinoya has designed private villas with traditional Balinese craftsmanship and Japanese minimalism in mind. Design in Japan, made in […]
Dubai Food Festival (DFF), Dubai’s annual citywide culinary celebration, will return to the city from Feb. 23 – March 11, bigger and better than ever, offering the foodie in all of us a 17-day program of events, activities, promotions and appearances by a host of […]
Established in 1984, Pempek Oky definitely has stood the test of time and has become a famous name outside of Depok.
“Mostly our customers come from out of town. People around here don’t come by a lot,” said Mimi.
She said she did not understand the fame herself. WS Rendra, the revered dramatist, poet and activist, was a loyal customer and always brought his foreign friends to dine there.
I ordered some lenjer (plain log form pempek), kapal selam (with egg inside), kulit (made with fish skin) , and adaan (made from mackerel). The dish was served with slices of cucumber and dried prawn powder on the plate.
There were bottles of kuah cuka on the table and also sambal (chili) for those wanting to elevate the hotness. The kuah cuka itself was already spicy.
I can say that it was really good and unlike other pempek. The fish flavor was fresh and not pungent like many fish-based products in town. The pempek were fried just enough for a perfect texture.
“If you like fish and fish-based dishes, you will like pempek. Every country has food based on fish, that’s why our tongues go very well with every fish dish.”
Jalan Nusantara Raya No. 46, Depok
T: +62 21 7773375
OPENING HOURS: Daily, 9 am – 10 pm