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ARTOTEL Sanur, Bali is an enchanted, stylish Balinese tropical paradise, which embraces the sea.
Bali is blessed with the abundant waters of the glorious Indian Ocean. The island is surrounded by a dramatic and varying coastline, providing the ideal settings for ocean fish farming.
The heritage of fishing running through Bali is so strong that its fishermen are some of the most experienced there are. It leads to them holding a great respect for both the sea and the fish, thus ensuring that it comes to market in the best possible condition.
Head to one of Bali’s many sea side seafood restaurants and see it prepared right in front of you, or visit your local fishmonger – chat to them about what’s good, what’s in season and what you can do with it at home. More often than not you’ll find it’s better for you, quicker to prepare and kinder on your wallet, too.
Consuming over one-fifth of the world’s oceans, the colossal Indian Ocean plays home to endless variety of fresh seafood – and a peppering of islands, each boasting vibrant culture, beautiful beaches, and a love for fresh, fiery cuisine. ARTOTEL Sanur – Bali, a boutique hotel in Sanur perched on the southern coastal side of Bali, brings together the culinary diversity and punchy flavors of both western and Asian fares at ROCA its 24 Hours signature restaurant, quite possible the only one of its kind around Sanur area. Showcasing an unforgettable mix of authentic and artisanal offerings, ROCA captures the heart and soul of the island’s love of food, entwined with a mastery of spice and seasoning.
Sanur area where the artistically designed ARTOTEL Sanur –Bali located has been long associated with a serene and relaxed atmosphere. This village on the southeastern coast strikes a nice balance between local life and the mostly European tourists — a calm and relaxed alternative, in comparison to Seminyak or Kuta. A popular spot for mature visitors, Sanur does have a certain laid back charm. Expect clear waters and golden sand instead of white powder. The shore (at least midway on Sanur Beach) is peppered with rocks and broken shells but the traditional boats that line the beach, especially at sunset, make for a gorgeous setting.
Often referred to as jewels scattered across deep blue waters, Bali has always been regarded as some of the most picturesque places on earth. ROCA is a culinary celebration of this, bringing the bounty of the Indian Ocean and the unique food developed by local island cultures, where aromatic dishes are prepared using only the freshest of local ingredients as well as the ‘comfort food’ more familiar to westerners’ palate. The local menu is inspired by resourceful street traders, and authentic family recipes which have been passed down through generations of island dwellers, bringing together genuine dishes from the isles across the archipelago.
Creative, casual, and bright setting during the day and warm chilled-lounge in the evening, ROCA’s setting includes communal tables, lounge chairs, and is open 24 hours for breakfast, supper and anything in between. ROCA offers local, Asian, and international foods and includes a brunch menu and specially brewed coffees by Filosofi Kopi.
ROCA’s Signature Jumbo Fish and Chip
150 gr Dory Fillet / Mahi Mahi
100 gr 100 French Fries
1 Egg -whisk
20 gr Bread Crumb
10 gr All Purpose Flour
1 Boiled Egg
25 gr Mayonnaise
5 gr Capers
5 gr Gherkin
Clean and pat dry dory / mahi mahi fish fillet.
Season fish with salt and pepper, dust with flour, dip in egg-wash and roll in bread crumbs
Deep fried until golden brown
Served crispy fish with French fries, salad and tartar sauce
Boiled egg, and chop the egg white
Mix with mayonnaise, capers and gherkins
Jl. Kusuma Sari No.1
T: +62361 4721 000
Photos by: ARTOTEL
If you get the opportunity to be beside Kimmy Pangestu, chef and owner of Nomz Kitchen and Pastry, please do. She loves to pamper people with food. If the recent Jakarta weather brings the gloomy in you, maybe head over to Nomz and indulge yourself […]
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Jakarta Culinary Feastival (JCF) by Ismaya is back. This special event for foodies mixed legendary Jakarta street food stalls, coffee shops, desserts and modern cuisines standing together to satisfy the city’s food cravings.
After a long hiatus, JCF by Ismaya was back from Nov. 16 to 19. Together with Go-Jek, JCF not only featured many famous food vendors but also invited inspiring culinary stars to share their knowledge and food for more than 40 special events.
Visiting chefs include Manjunath Mural who is the first Indian chef to score a Michelin star for Song of India restaurant in Singapore, Ryan Clift from Tipping Club in Singapore and Grow in Bali, who garnered numerous awards for progressive and avant-garde cuisine, local pride Chris Salans of Mozaic and Spice by Chris Salans, whose face is seen a lot on local TV lately, Eelke Plasmeijer from Locavore in Ubud, as the only Indonesian restaurant included in the Asia’s 50 Best Restaurants list. And Chele Gonzalez of Gallery VASK in Manila, whose modern cuisine centers on endemic Philippine ingredients and is No. 35 on the 2017 Asia’s 50 Best list.
The four-day event was spread over two big tents, aptly called Spoon and Fork. One of the highlights of the Spoon tent was the Go-Food area, filled with some of their most popular merchants, with the likes of Nasi Goreng Kebun Sirih, Martabak Orins, Seblak Edun, Sate Padang Ajo Ramon, Eatlah and many more. The aroma created by these booths caused a steady stream of festival visitors to queue up.
Inside the Spoon tent was the restaurant area with an even livelier atmosphere. Many famous chefs have their own stalls, like Spice by Chris Salans, Tippling Club Singapore and Grow Bali by Ryan Clift, Sevenfriday by Fernando Sindu, and also the Singapore Marquee, which was curated by Food Cult, which showcased the Song of India, Gattopardo, Esquina and the 1925 Brewing Co. Eager for guest attention, each tenant got themselves into good ol’ style marketing through shouting with lots of laughs and funny tricks. The guys of Tipping Club and Grow Bali had free hugs on their menu!
The most exciting part of Spoon tent is the special events Chef-to-Table. Snuggled on a corner, right beside the cooking stage, there was a long table set where people could register for a culinary experience created by professional chefs. One of the best Chef-to-Table moment was when Chele Gonzales of Gallery VASK and Kimmy Pangestu from Nomz joined forces to create a dinner of Philippine and Indonesian flavors.
The bigger Fork tent had a different attraction. The sweet aroma from the different dessert stalls had everyone enralled. Stalls selling their signature desserts: eclairs from Beau, cheese cake heaven from Dore by Letao, artisan doughnut by Dough Darlings, and also addictive cocoa liquid drinks by Pipiltin Cocoa. To wash down the no-regret-calorie-and-sugar-intake, patrons could have a cup of their favorite caffeine concoctions at the coffee area, with a number of famous cafes in attendance.
In addition to the food, JCF also offered a knowledge experience through cooking classes and master’s classes, making sure that not only the tummies were full.
This year’s JCF revival was a welcome food event for the Jakarta market. We eagerly await next year’s iteration!
Hailing from all over the world, 10 of the finest pastry chefs gathered earlier this year in Singapore to showcase some of the finest use of European cream with their dessert and pastry creations. The chefs worked on the theme ‘Blanc de Blanc’, or ‘White of Whites’, […]
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Baking enthusiast Chef Thomas Law shares a recipe for tasty–yet easy and fun-to-make chocolate brownies.
The chocolate brownie is one of the most classic and easy baked desserts. Depending on their density, brownies come in a variety of forms, running from the fudgy or cakey. So simple to make, brownies can be boosted by simple additions, such as nuts, frosting, cream cheese, or, of course, chocolate chips.
Developed in the US at the end of the 19th century and quickly gaining popularity, brownies have since become a favorite baked dessert in Asia, as well as Indonesia.
“For my recipe, I try to use the best and healthiest ingredients. I want to be as close to a guilt-free cake as I can be,” Thomas said, adding that brownies were also a fun recipe to make with little ones.
“It’s so simple. It would be hard to make wrong,” Thomas said. “Children love lending a hand to mix the batter.”
Thomas comes from a long line of cooks and restaurateurs. His great-grandmother started a family venture by selling food, while his aunts are still in the food business in East Asia and Southeast Asia.
“I’ve been helping mom since I was little, but I started cooking for a large number of people when I was 15,” Thomas said.
As he got older, Thomas grew bored with cooking meals and started to get interested in baking. Upon graduating high school, he studied accounting, while keeping his passion to cook on the back burner.
He started a baking blog and began to sell baked goods, eventually sharing recipes, tips and tricks on baking on Instagram.
Thomas now offers baking workshops on the weekends, while running a cake-and-cookies catering business throughout the week days.
“I want to be able to open my own baking center. I am a vegetarian now, so I want to be able to produce healthy cakes and cookies,” he said.
Chewy, Fudgy Brownie
2 pcs Eggs
150 gr Confectioner’s sugar
90 gr Flour
10 gr Milk powder
35 gr Chocolate butter
50 g Butter
150 gr Couverture chocolate
40 ml Vegetable oil
To taste Sliced almond, chocolate chips
Heat and mix butter, couverture chocolate and vegetable in a bain-marie. Set aside to cool to room temperature.
Sift and mix flour, milk and chocolate powder.
Whip eggs and sugar with mixer to foam. Mix with remaining ingredients.
Pour into 18×18 or 20×20 centimeter baking pan. Sprinkle with toppings. Bake.
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The Melawai neighborhood that gives Blok M its name is a major hub for street food favorites. We visited one of its gems: Bakmi Jhon.
It’s no secret that bakmi, or noodles, is a favorite comfort food of Indonesians. Most people in the nation have noodles several times a month, if not several times a week.
One thing is clear: the people at Bakmi Jhon know their noodles. But be forewarned: This is real street food. The bakmi is ordered from a cart and seating is on plastic chairs in a parking lot. Pro tip: Drive to Bakmi Jhon, park and order noodles delivered to your car.
We, however, arrived on foot to find the stall swarmed with diners, so we ordered and waited for our food. Looking around, there was no good place to sit, as Bakmi Jhon was in the middle of its lunch rush.
The wait wasn’t long to find a place to sit. People come, order, eat and go. Following those who arrived previously, we immediately grabbed seats when patrons left. The space is not too big. There are only a few plastic chairs and tables. On the table, there’s chili and sauce jars. People set their drinks on the table, which leaves no space for your bowl of noodle on the table.
We ordered Yamin Ayam Jamur Baso. Yamin is a bakmi with no soup and which is instead doused with kecap manis sweet soy sauce. It’s darker and sweeter than the regular mie ayam. I added some chili, but take note: Bakmi Jhon’s chili is very, very spicy.
Our real mission was to try the noodles, which are thick here and perfect for a yamin. The mushroom and chicken served with the dish are there as sideshows; as is as the fried wonton that’s included.
Bakmi Jhon also offers jumbo portions if a regular size is not enough. The price for Mie Ayam Jamur is Rp 15,000 and for the jumbo size it’s Rp 30,000.
The place opens at 7:30 am and close at 4 pm or when stocks are depleted. I would suggest you come outside lunchtime, if you don’t like waiting.
Jalan Sampit, Melawai, Blok M, Jakarta
OPENING HOURS: Daily, 7.30am – 4pm
SPEND: IDR 20,000 – IDR 35,000 / person