Christmas is a time for family. It’s the spirit that the team at The Westin Jakarta wants to foster for the holiday. “We are trying to do a traditional kind of feel for families to enjoy the holiday, whether they come to eat with us or […]
Month: December 2017
A lechon on the table always made Christmas complete when I was growing up. It is still one of my greatest joys to eat this roasted suckling pick delicacy. Now lechon is available in Jakarta at La Posta–Taste of Argentina restaurant. When we discovered that […]
Sparkling White Christmas
Presenting favorites from its award-winning restaurants, OPEN} Restaurant celebrates the cuisines from around the world and a live cooking flair, merriment flows with a live acoustic performance and Santa’s Photo booth on 24th and 25th December. Spoil your families and your loved ones at the most awaited brunch priced at Rp 588,000++ per person in a splendid poolside restaurant, inclusive of pool access and kids activities on Christmas Day (additional Rp 198,000++ per person for a free flow of alcoholic beverages).
Celebrate the festivity mood, guest can select their favorite dishes where the buffet will display an array of more than 100 brunch selections including the favorite Roasted Whole Turkey, Giblet and Cranberry Sauce, Yorkshire Puddings, Beef Wellington, 120 Day Beef Striploin, Roasted duck breast with red cabbage and apricot juice, Christmas Stollen, Panetone, and Biscotti. Savor the Western, Asian and Local Pod along with fresh seafood on ice and dessert corner.
To embark on the intimate festive nuance, guest can book their seat at the joyous dinner of Christmas Eve with chef’s special dishes featuring Roasted Quail, Fennel Volute, Baked Veal Tenderloin and Bombe Alaska at Sea Grain Restaurant. Enjoy the most elegant romantic dinner and delectable four-course set
menu priced at Rp 488,000++ per person.
Last Twilight Splash Party & White Tropicana
Enhance your extraordinary sunset experience of the year at the Last Twilight Splash Party on the 31st December from 4 PM to 8 PM. Layback on the shimmering outdoor lagoon swimming pool, while DJ tunes spin and the ambience rises on sunset. Last Twilight Splash Party is available at Rp 298,000++ per person inclusive of a glass of welcome drink and tapas. IINDIGO Lounge rolls the essence of the New Year’s Eve into an enticing countdown party with live band performance with a limited exclusive sofas starting at 9 PM in the white tropical party mood.
Feast at OPEN} Restaurant while waiting for the countdown where Executive Chef, Zulkarnain, has prepared a bountiful buffet dinner, granting guests with an enchanting and unforgettable culinary journey around the globe, featuring Oyster Gratin, Duck Confit, Lebanese Chicken and Aromatic Rice, Baby Lobster in XO Sauce and Gulai Kepala Ikan Salmon. The exquisite dinner is available at Rp 888,000++ per person inclusive of alcoholic beverages and Rp 688,000++ per person for a free flow of non- alcoholic beverages.
Toast to the good times and to the countdown of the year with an extravagant four-course set menu on New Year’s Eve at Sea Grain Restaurant. Featuring a lavish cuisine including Seafood Fennel Salad as the Appetizer, Pigeon Consume Soup, Lamb Loin Pan Seared Salmon Fillet with Porcini Jus and Grand Marnier Parfait, the dinner is available at Rp 488,000++ per person. Continue and extend the night at the Sea Grain Bar and sing along with the live DJ performance, a special package for the patrons is available at Rp 298,000++ per person inclusive of a glass of welcome drink and nibbles.
Wake up in the new 2018 and continue the mood of festivity in New Year Brunch with a sumptuous delicacies and happy times with loved ones at OPEN} Restaurant. The brunch is available from 11.30 AM to 4 PM at Rp 558,000++ per person inclusive of a wide buffet spread and a full day of kid treats such as Jakarta’s unique swimming pool, Kids Club and Kids activities (additional Rp 258,000 per person for a free flow of alcoholic beverages).
For further detail and information, please call: 021 – 2985 7093 or email to JKTDI_FB@Hilton.com
For Chef Matias Ayala, executive chef of Raffles Jakarta, the more, the merrier and tastier. That’s why he loves the festive season. Christmas is all about family and that lovingly include childhood memories. For Matias, Christmas is a truly magical time. “It is a time […]
What would be your ideal Christmas cake or cookie? For Nabila Yoestino, head pastry chef at the soon-to-be-opened MOTHER MONSTER, your dessert should be simple–but so buttery/crunchy that you want to eat the whole batch before Christmas is over. Nabila admitted that although she liked […]
Guillaume Galliot, Chef de Cuisine at two Michelin star Caprice at Four Seasons Hotel Hong Kong, finds inspiration in everything he eat and the connection between flavors that he found.
Born in Chambray-Les-Tours in the Loire Valley in central France, Guillaume said he found his passion, and wanderlust, quite young.
“I was 11 or 12 when I knew I wanted to be a chef,” he said. Tween Guillaume was so determined to cook that he told his mother to stop buying him lunch.
“Once a week, we would go out buy produce and I would cook my lunch myself every day.”
When he was 15, he took up vocational training at a little restaurant in his hometown to see whether it was something he really wanted to do.
Sure enough, a year later Guillaume decided to enroll at a culinary school for two years and worked in many restaurants, both small and starred, where he learned to cook from scratch.
After earning his apprenticeship diploma, Guillaume went to work under the chefs and twin brothers Jacques and Laurent Pourcel at the three-Michelin-star Jardin des Sens. There Guillaume expanded on his culinary school training, sharpening skills while growing sensitive to the lighter touch of Mediterranean cuisine.
During his time at Jardin des Sens, he worked for a while in pastry, an experience he said left him with an appreciation of the precision of the art, and a deeper understanding of how dessert can be unified with a full dégustation menu.
After stints consulting in New York and Saint Barthélemy in the Caribbean, an urge to see the world pulled Guillaume east until he landed in Singapore, becoming, at the age of 23, the youngest sous chef in the history of the iconic Raffles Hotel.
A chance to keep exploring the tastes and techniques of Chinese cuisine took him to the Raffles Hotel Beijing–a fortuitous posting as it allowed him to be part of the 2008 Olympic festivities.
In 2010, Guillaume received the opportunity to bring his unique culinary vision to life. At The Tasting Room by Galliot in the City of Dreams, Macau, he drew on his personal culinary journey to craft a contemporary French fine-dining experience. In the first year, the restaurant was recognized with one star by Michelin, an accolade he maintained for four consecutive years until achieving the coveted two-Michelin-star rating in 2016 and 2017.
At The Tasting Room, Guillaume received further accolades including Hong Kong & Macau Tatler Best Restaurants Guide 2013-2017: Top Ten Restaurants; Asia’s 50 Best Restaurants 2017 and the South China Morning Post’s Top 100 Tables 2013 to 2017. Earlier this year, he was appointed as chef de cuisine at Caprice.
Traveling, Guillaume said, plays an important role in his culinary pursuit. “Travel is where most new ideas come about–everything from the food culture of these different countries, the people, art, history and culture.
“Travel doesn’t change the palette, but it makes the palette get more modern and refined through discovery of more spices, herbs and different products,” Guillaume said.
One of the fruits of his exploration is a variation on the Malay dish laksa. The dish is a crab laksa with confit egg, leeks, coriander, hazelnut and sudachi lime. He created it with his sous chef after they ate the Southeast Asian dish for lunch and decided to play around with the idea. Guillaume describes it as a French laksa with no noodles.
While he believes that his roots, French food, is about straightforward flavors; Guillaume still believes that classical food is paramount.
“The simplest things are the most difficult to make. The basics, therefore, are very important,” Guillaume said with a smile.
Hobbies outside of food?
Newly discovered ingredient?
Chef looked up to?
Least-liked food trend?
Drink of choice?
Four Seasons Hotel Hong Kong
8 Finance Street, Central Hong Kong
T: +852 3196 8888
Photos by: Four Season Hotel Hong Kong
This festive season, gather your loved ones and celebrate in style at Mövenpick Resort & Spa Jimbaran Bali! Throughout December, Mövenpick Resort & Spa Jimbaran Bali will be counting down to Christmas with a series of special seasonal events for the whole family, including festive […]
Just as Christmas calls for special dishes for the holiday table, so does the season also offer a unique vibe when it comes to cocktails, which are traditionally spicier, sweeter and heavier than the typical tipple. FoodieS asked four local mix masters to create some […]
Since its founding in 1765, Hennessy has been guided by a passion to craft the world’s finest cognacs. That motto was reflected on last Friday, 8 December 2017, Hennessy presents A Connoisseur’s Night where we introduced our brand ambassadors in Indonesia for Hennessy X.O and Hennessy V.S.O.P. The event was hosted in Immigrant Dining by newly chosen brand ambassadors Winda Malika Siregar as Hennessy X.O brand advocate and Samuel Wongso representing Hennessy V.S.O.P.
Introduced by Hennessy Brand Manager, Andrianto Surohadikusumo, these brand advocates welcomed more than 150 special guests whom are cognac lovers in the finest hours through music, fine food and cigars in the Hennessy manner. A Connoisseur’s Night is the first gathering for Hennessy enthusiast to mingle, enjoying a good conversation and taste between cognac enthusiasts. “Tonight, we want to introduce you to people whose character personifies our brand, and always become a part of our advocacy here in Indonesia. Also tonight, we call it a connoisseur’s night, where we can learn, taste, and find greatness in the finest cognac, which is Hennessy,” explains Andrianto Surohadikusumo.
Winda Malika Siregar, a philanthropist, art-enthusiast and business lady. Recently she’s been busy on doing her mission to restore all museums in Jakarta, while still actively present in the social events in the metropolitan’s society. For her, cognac is a go-to drink while enjoying her own time between busy schedules or a friend to enjoy delicious cuisine. Her strong, unique, yet elegant characters personified the finest establishment of Hennessy X.O.
A dapper, hip and friendly Samuel Wongso, is the man of style. Holding the key of success to attract young customers for the renowned tailor in Indonesia, Wong Hang Tailor, Samuel inserts his point-of-view of modernizing suits design at its best. Talent, persistency, and character has always been the key of capturing Hennessy V.S.O.P persona. His character is a perfect match to the brand lifestyle and DNA.
A connoisseur’s night is a blend of Hennessy finest taste and awesome characters where they complete each other through conversations and entertainment specially provided for Hennessy enthusiasts. A start of more upcoming Hennessy gathering to come. The night continued with an extensive party at the Immigrant Club, bringing the life of sound of Hennessy through the spinning sensation from DJ Andre Dunant and Miss Foxy.
Hennessy encourages to drink responsibly. For more information on Hennessy, please visit their website www.hennessy.com.
This year, for the first time, Grand Hyatt Jakarta is proud to present the Winter Wonderland Christmas Market from 6 – 26 December 2017. The Grand Lobby is transformed into a fascinating Christmas market with traditional wooden chalets, brimming with seasonal treats to enjoy, a […]
For Aditya Muskita, head chef of Attarine, the Christmas feast is the meal everyone in the family has been waiting for all year. Christmas is one Chef Aditya’s favorite holiday traditions. For generations, his family has passed down a recipe for a Bruine Bonen Soep […]
French baking, for pastry instructor Eun Jeong Lee, has been a relentless source of inspiration because of its blend of technique and tradition.
The talented baker, who is more popularly known as EJ Lee is actually a latecomer in the art of baking. Taking a sudden turn on at the age of 20, she quit her studies and went against her parents’ will by choosing a life in the kitchen.
Her journey as a baker started when she came to Montreal for a student exchange program. She was strolling around the city when her caught a sweet aroma of pecan pie from a bakery shop. The pecan pie become her love-at-first sight and sparked her desire to take up baking.
She took her first pastry course in London and then immediately she worked at Ottolenghi bakery for several years to refine her skill. She then decided to return to South Korea, wanting to focus on sharing her knowledge of French style pastry. EJ Baking Studio was then born.
“My greatest pleasure is when I see how my students eyes light up during the class,” said EJ, who prefers to be called a teacher instead of a chef.
To inspire many people, EJ always pushes herself to create something different. She focuses on her sense to capture the environment around her into dessert: the color of a building, the shape of a children’s playground or even the exhibits she saw in museum.
Probably going against the stream, EJ prefers not to look inspiration through Instagram. “I think personal experience is better than just copying idea based on the good look of pastry.”
EJ Lee also considers peace of mind as an important part in the creative process. She loves doing yoga every morning, saying that it gives her many ideas for pastry creation.
From many of her creations, her favorite is still the classic mille-feuille which currently is the best-selling item at her bakery café. “Mille-feuille is very difficult to make and it took me a long time and many wasted butter before I start to get the hang of it”, she said with a laugh.
Personally, her favorite ingredients are local Korean chestnut and seasonal fruits. Besides those, she also loves using Elle et Vire® products. One of her key to create her Mille Feuille is using Elle et Vire® Gourmet Butter. “It creates great flavor with the prefect crunchy texture which never fail me.”
Also a favorite is the Elle et Vire® Sublime, Cream with Mascarpone. “It is the best cream with mascarpone ever. It has natural white color, balanced flavor, and most importantly it can hold shape better than any other cream”.
She uses Sublime for her Mont-Blanc, a sweet chestnut creation. Mont-Blanc is a mainstay at EJ Bakery Café, but its filling changes with the seasons and best available produce.
Eun Jeong Lee
EJ Lee is a skillful pastry expert who is now the head of the EJ Baking Studio & Bakery Café where she teaches the finest secrets of French baking.