Chefs’ Guilty Pleasures: Hamish Lindsay

Nothing screams happy hour in the land of the Kiwis more than beers, a sentiment strongly shared by none other than New Zealander and Executive Chef of SKYE, Hamish Lindsay.

“Beer is probably the one thing I shouldn’t drink because it makes you gain weight,” admitted the chef. “But, when I was working in New Zealand and Australia, we would always go out after work to wind down with a couple of beers before going home.”

Chef Hamish recalls having his first light beer when he was merely 11 years old. Not long after, he moved on to his first strong beer at the age of 13, and to commemorate his sweet 16, he started to brew his own beer. “Despite the short shelf life, brewing your own beer is much better because the alcohol content is higher and there are no preservatives added,” he said, smiling.

“Learning to brew my own beer saved my dad from having to keep going back and forth to buy me some beer,” he added jokingly.

I am sure you are all thinking: isn’t the legal drinking age in most countries above 18 years old? Well, for some fun boozy facts, the minimum legal age to purchase alcohol in New Zealand is 18 years old, however, the country has no minimum legal drinking age. Basically, those under 18 are unable to legally purchase alcohol themselves but they are legally permitted to consume alcohol.

Besides beer, Chef Hamish also enjoys switching it up a little with some red wine, especially as his father owns a vineyard back in his hometown.

Fittingly, such drinks are best paired with some junk food, and Chef Hamish’s choices include chocolate with some almonds and potato chips. However, after spending more than a decade in Indonesia, you are bound to develop a taste for local junk food, which is why martabak telor or its sweet counterpart martabak manis (stuffed pancake, usually made with chocolate, cheese, condensed milk and nuts) is also in Chef Hamish’s list of guilty pleasures.


A Mexican inspired, deep fried tiger prawns generously coated in crushed spicy tortilla chips served in a bed of avocado espuma (puree), sour cream, lemon, smoked paprika and salsa made of diced tomatoes, garlic, onion, coriander and jalapeno peppers.

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Written by Divya Pridhnani and Tatu Hutami Photographs by Dennie Ramon April 27, 2017.