Being a chef seems like a destined path for Hoshinoya Kyoto Executive Chef Ichiro Kubota. His father was head chef at one of the most renowned restaurants in Kyoto’s Gion district. His grandparents loved to cook and eat, and often took young Ichiro on food adventures. “Of course […]
Month: April 2017
After finishing her study in London, Metha Trisnawati came back to Jakarta and bumped into SayurBox, a platform for customers to order produce direct from farmers. Metha shares her journey building SayurBox while reminiscing about her favorite childhood food. Metha was excited when she met with SayurBox founders […]
Born in berlin, Germany, Bischoff’s first foray into bartending began 11 years ago as a 23-year- old. His first professional stint was as a bartender at the Felix Club Restaurant, which provided him with travel opportunities and greater exposure to the cocktail scene, eventually leading him to Switzerland for a year in 2006, before returning to Germany in 2007.
He then moved to turning out cocktails at Le Lion – Bar de Paris, which was awarded Best New International Bar at Tales of the Cocktail. His career then took him to Amano Bar as the bar manager and under his stewardship, the bar was awarded Best Hotel Bar and Bar Team at the Mixology Bar Awards in Berlin.
At the Nautilus Take Over event guests had the opportunity to taste the best of Manhattan, recently named No. 11 among the World’s Best Bars 2016, on March 13 and 14.
A number of signature Manhattan cocktails were served, among them Mad Dog (Hell’s Kitchen) and New York Sour.
Named after the notorious Irish-American mobsters in the 1900s who were described as “Mad Dog” assassins, the whiskey-based concoction is made with Greenore 8-year- old Irish whiskey, Ferrand Dry orange curaçao, Luxardo Maraschino, Drambuie, absinthe and bitters. Smoked wild cherry bark delivers an aromatic finish that is a nostalgic reminder of the fiery mafia mayhem back in the day.
Andreana Soh, director of public relations and communication at Regent Singapore, said the taking over event encouraged collaborations between industry partners, guest distillers and bartenders from all over the world, providing an opportunity for trade professionals and cocktail aficionados to share their knowledge and passion for the craft, no matter where they are in the world.
“It is also great that we can have these opportunities to showcase the Manhattan experience – exemplary Four Seasons service, craft cocktails of classics with a twist and [sometimes] delicious bar bites,” she said.
Four Seasons Hotel Jakarta
Jalan Jend. Gatot Subroto Kav. 18, Jakarta
T: +62 21 22771888
Sean Macdougall, executive chef at The Ritz-Carlton Jakarta, Pacific Place, looked back to yesteryear to recreate some food gems. There is something sentimental, temporary and fragile about food. The taste, smell, and texture of food evaporates into a certain place and setting. You had it, ate it, […]
Great chefs reinvent their childhood favorites for a good cause. Each year since 2013 when the Asia’s 50 Best Restaurant list was created, the organizers of the closely watched prize have also shone the spotlight on an outstanding woman chef in Asia. On March 4, just […]
The all-time favorite Indonesian snack has been revisited and given a twist of creativity for the new generation. Let’s take a good look at two of the best new martabak dishes that are currently on the rise.
Martabak can be found anywhere in the archipelago; it’s the go-to evening snack for many and a sinful midnight bite for us here at FoodieS.
It is adapted from Middle Eastern cuisine, called mutabbaq in Saudi Arabia or murtabak in India, a stuffed pancake or panfried bread. It’s one of the great street foods available before dusk, a guilty pleasure that you cannot resist if you have ever had it.
We have two types of martabak here in Indonesia, savory and sweet. The savory martabak is made from duck and chicken eggs, mixed with flour, salt, pepper, minced meat, chopped scallions, onions and garlic. It is then fried to golden perfection and served with spicy sauce, ready to be devoured.
The sweet martabak, also known as terang bulan, is a concentrated sin for anyone with a sweet tooth. Made from a mixture of eggs, flour, salt, baking soda and lots of sugar, it is cooked in an iron pan until it has a thin solid skin not unlike a thick pancake. While the surface is still warm, soft and fluffy, a massive amount of toppings like chocolate sprinkles, peanuts, grated cheese and condensed milk are added. Split in half, then one half folded onto the other, it is finished with a generous brush of margarine for extra sin.
A new generation of vendors are now selling an open, unfolded martabak, which they call martabak pizza, comparing the classing form of martabak to a calzone. This style of serving allows for visually neater presentation and dare we say a more decadent amount of toppings.
We ordered Martabak Orins special large size and the Markobar eight-flavor dish, which are similar in price and size, but have different flavors to offer.
The Orins dish cost Rp 89,000, quite good value for money considering the quantity. Markobar, smaller in diameter, is Rp 3,000 more expensive.
Orins, however, offers previously unheard of toppings like raisins and sweet corn. These go so well together with the classic toppings of cheese, chocolate sprinkles and ground peanuts. The corn is especially great with the condensed milk taste and the sweet fluffy pancake.
On the martabak base, we think Orins did a better job on texture and taste, while Markobar went with a denser texture and less flavoring on the base.
This round, for us, went to Martabak Orins for its price to size ratio, toppings and taste. The prettier and fancier Markobar, however, could be the perfect company for your next Netflix and chill session.
MARTABAK ORINS – CABANG GONDANGDIA
Jalan Taman Cut Meutia
T: +62 813 1716 1705
MARKOBAR – CABANG CIKINI
Jalan Raden Saleh Raya No. 39
T: +62 857 7767 3627
For Bali-based pastry chef Angelita Wijaya, it is important to imbue unique characteristics to each of her creation and create memorable experience in each of them. Angelita’s Earliest memory of food was the smell of toast and butter from the kitchen waking her from her slumber. […]
Elena Arzak oversees the day-to- day operations of her family’s restaurant, Arzak, as it continues to push the boundaries of nueva cocina vasca (new Basque cooking). Arzak, the first Basque establishment to be awarded three Michelin stars, returned to the list of The World’s 50 Best […]
Pastry chef and restaurateur Edwin Soeryajaya was about to pursue a career in finance, when the culinary calling took him on a journey into the the world of pastry.
After numerous experimentation with dishes and ingredients, Edwin convinced himself that he should pursue a study in culinary, especially pastry, abandoning his original plan to go into finance.
“After finishing my finance study, I went back home to Indonesia and for two months I was thinking of pursuing culinary study. I thought that I needed to learn pastry more seriously and that I had to get to know the basics,” said Edwin who listed chocolate and butter as his favorite ingredients.
Edwin landed a spot at Le Cordon Bleu Institute of Culinary Arts in Sydney, Australia, and graduated in 2013. From there, he started researching and working at his test kitchen before opening his own restaurant, Ambrogio Patisserie, in his hometown of Bandung in West Java earlier this year.
It took him more than two years to prepare for his own place.
“Initially, I estimated it would only take a year of preparation before opening, but it turned out that there were so much to do and plan. It was intended to just be a pastry shop but with the suggestions from my parents, I decided to serve big meals there as well.”
Edwin explained his pastry concept as using all the best natural ingredients, aiming for the great taste of the cakes first before the visuals and presentation.
He used to experiment with chocolate, but nowadays he is focusing his time on developing a series of fruit-based pastries. His latest creation was Strawberry Pistachio Mascarpone Eyeballs with layers of strawberry glaze, creamy mousse mascarpone, strawberry confit and pistachio biscuit.
He said strawberry and pistachio made a good pair with the mascarpone giving the dish a good balance through its texture and body.
“I’m using Elle & Vire Professionnel® Sublime cream with Mascarpone because it has the right texture without being too creamy. It is light and doesn’t feel heavy at all. Most Indonesians don’t like to eat cream but this cream is perfect. I have been also using other products from Elle & Vire®: butter, cooking cream, cheese, almost everything.”
Asked about his plan in the future, Edwin said he was still trying to understand the food scene and the market in Bandung, while channeling all his energy to Ambrogio Patisserie and hoping to be able to expand the business exponentially.
Edwin co-founded and operates Ambrogio Patisserie, one the latest hip pastry shop and family restaurants in Bandung, one of the most important creative hubs in Indonesia.
A collaboration introduces classy pastries for the discerning guests at Fairmont Jakarta. In early March, La Maison de la Crème Elle & Vire® had a collaboration with the pastry department of Fairmont Jakarta. Chef Clément Nadeau, Pastry Chef at La Maison de la Crème Elle & Vire®, […]
San Miguel held a tasting event after the grand launch of Cerveza Negra on Feb. 24.
A month after the grand launch of Cerveza Negra, San Miguel held a beer tasting event with the media. The event was held at Namaste Bar and Resto, pairing beer with Indian food.
The dark lager beer Cerveza Negra creates a soft foam when it’s poured, a sign of a good quality beer, and it has a very unique taste compared with other dark lagers.
“This beer is a combination of strong caramel flavor and the bitterness of coffee,” said Jaka Sebastian, brand manager at San Miguel. Cerveza Negra has a smoother taste with a less bitter aftertaste, making it more enjoyable.
The unique flavor profile makes it great to pair with spicy food, providing a balance between each bite and gulp.
San Miguel followed up the beer tasting with a free flow event on March 29 at 15 San Miguel outlets across Jakarta, including Bacco restaurant, Basque and Camden.
San Miguel Cerveza Negra is available in major Indonesian cities like Jakarta, Bandung and also cities in Bali in the form of bottles, cans, or draft.