As part of the hotel’s ‘Taste of Indonesia’ campaign, menu showcases the marriage of Indonesian and Italian cuisine.
Month: June 2018
The World’s 50 Best Restaurants sponsored by S. Pellegrino and and Acqua Panna, in partnership with the Government of Biscay play host to the foodies of the world for a five-day celebration attended by world-leading chefs, restaurateurs, sommeliers, media and influencers. Spain has long been a global leader in gastronomy and the Basque region, in particular, has an incredibly rich gastronomic culture. The area around Bilbao and San Sebastian is famous for its high concentration of outstanding restaurants, alongside its renowned pintxos bars, making it one of the world’s finest food destinations.
#50BestTalks, presented by Miele, took place last Sunday, 17 June at the Basque Culinary Center. The theme of the talks was ‘Life Cycle’ – an opportunity to explore the journey of food and restaurants fro creation through different stages of growth and reinvention towards ultimate consumption. Guest speakers provided their personal perspectives and use their unique experiences to present fresh ideas, discuss fundamental food issues and entertained the audience a long the way.
In the first session, GESTATION, had Joan Roca of El Celler de Can Roca, Eneko Atxa of Azurmendi and Gaggan Anand of Gaggan together with Nocolas Mounard, CEO of Farm Africa shared their initiatives to demonstrate how the gastronomic innovators can help transform the lives of the world’s rural food producers – aptly called Chefs for Change. Their aim is to build a network of chef ambassadors for agricultural development projects in Africa, Asia, Latin America – Farm Africa – the official charity of The World’s 50 Best Restaurants – has been helping farmers in Eastern Africa sine 1985.
Newly crowned elit Vodka World’s Best Female Chef, Clare Smyth, was next with BIRTH. She has recently opened her own restaurant – CORE by Clare Smyth – and shared some of her insights into the opening of her first restaurant. She also demonstrated a dish called Lamb Carrot and shared with the audience the brioche bun which is served with the dish.
Chef Dan Barber of Blue Hill at Stone Barns was next with BREEDING. Chef Dan’s Row 7 Seed Co. has recently been launched, after 10 years in the making. Its aim is to breed vegetables for taste and now provides a catalogue of seeds available for purchase, allowing consumers and chefs across the US to grow their own flavor-packed and nutritious butternut squash, potatoes, cucumber, chili peppers and beets. All the members of the audience were given packets of Row 7’s Badger Flame Beets – described as all the vegetal sweetness of a beet without the polarizing earthiness.
UNDERSTANTING was next with Chef Paul Pairet of Ultraviolet by Paul Pairet in Shanghai. Chef Paul gave the audience a taste (and glimpse) of a meal at Ultraviolet. He showed some of the reasons and inspiration behind some of his signature dishes, their presentation and their effect on diners.
And finally, Chef Christina Tosi of Milk Bar and Chef’s Table Pastry fame, rounded off the day with INDULGENCE. Together with her live on-stage demo of her famous confetti cookie (which everyone in the audience got to taste), Christina shared about her past and how she grew her career and business to date, together with her food philosophy.
Monday, 18 June shifted venues to the iconic Guggenheim Museum Bilbao where a pre-awards press conference was held. Speakers included Unai Rementeria, president of the government of Bizkaia, Charles Reed, Group Managing Director of William Reed, which owns The World’s 50 Best Restaurants, Chef Ana Roš, 2017 World’s Best Female Chef, and local food hero chef Eneko Atxa of Azurmendi.
Then FOOD MEETS ART presented by S. Pellegrino was launched. This discussion centered on how the culinary world and the art world collide to enhance creativity. The discussion had famous chefs Massimo Bottura of Osteria Francescana in Modena Italy and the enigmatic Alain Passard of Paris restaurant Arpége going toe-to-toe with artistic bigwigs Giulio Cappellini art director and designer of the Cappellini brand and Joana Vasconcelos, a Portuguese artist – who was the first woman and the youngest artist to exhibit at the Palace of Versailles in 2012.
Marta Arzak of the Guggenheim Museum Bilbao moderated the discussion. Marta said: “There has always been a dialogue or ‘flirtation’ between food and art. Today it is articulated in a new, symbolic relationship between art, food and cooking brought about by major social and political changes. Undeniably, some chefs have artistic personalities and some artists have incorporated food in a variety of ways. The parallels can be drawn between cooking and artistic practices and analogies can be found in their creative and working processes.”
The World’s 50 Best Restaurant Awards will be given out on Tuesday, 19 June at Bilbao’s imposing Euskalduna Palace and includes a glamorous red-carpet reception and post-awards celebration party.
Unai Rementeria, President of the Government of Biscay, says: “It is a pleasure and a privilege for Bizkaia to host a gastronomic event of such international prestige. We are excited and working hard to make this edition of The World’s Best Restaurants unique and unforgettable. We guarantee all visitors that they will feel at home among us; we are a small territory in which, apart from pleasure, gastronomy is culture. Basque cuisine is a mirror of our values as a country: it is a mixture of tradition, respect and quality. We are looking forward to receiving you.”
FoodieS will be covering the Awards life so watch out for our posts on social media and here on foodies.id.
The World’s 50 Best Restaurants
LOOKING AT the many bustling metropolitan areas in Jakarta, one might wonder where to find a tranquil sanctuary where diners can enjoy great food while appreciating the allure of a lagoon surrounded by lush greenery. Lo and behold – Lagoon Café, located at The Sultan Hotel & Residences, one of the city’s longest-standing luxury hospitality properties, is ready to welcome you with open arms.
Sink into a relaxing and tranquil ambience overlooking the scenic lagoon as you embark on an impeccable dining experience curated by seasoned Chef Eric Kusnadi, a 20-year industry veteran who has had the privilege of working with untold numbers of culinary experts from around the world.
“Ever since the beginning, I’ve had many opportunities to work with various cooking talents, from visiting celebrity chefs, more senior chefs, as well as guests chefs invited to the hotel. I’ve always cherished these opportunities as a way to expand my horizons and knowledge in exploring my passion for cooking,” stated Chef Eric Kusnadi.
Having joined the hotel (then known as Hilton) in 1992 as a humble kitchen helper, Chef Eric lets his passion for the culinary arts drive him forward as he learns about the property’s F&B aspects until he was finally entrusted to lead the kitchen team. Currently in charge of every F&B venues as well as the lounge, executive floors, and banquet, no one could possibly understand The Sultan Hotel & Residences’ culinary aspects better than Chef Eric.
At Lagoon Café, Chef Eric creates a wide variety of Asian and Western specialties with a unique Indonesian touch. The delightful daily rotating buffet includes assorted fresh salad and cheese (feel free to grate some yourself from the giant cheese wheel at the center), an Indonesian section with unbeatable classics such as Oxtail Soup, Fried Rice, and Bakso, an international section which has pasta, assorted meats, baked potato, and grilled salmon, among other things, as well as an Asian and dessert section.
Some of Lagoon Café’s signature à la carte selection includes Middle-East inspired Nasi Kebuli with premium lamb chops, herbs, and chili, traditional Indonesian Oxtail Soup with steamed rice and mixed vegetables, and spicy Grilled Chicken with condiments and authentic sambal for an extra hot experience.
Diners looking for a sensational breakfasting experience by The Sultan Hotel & Residences’ serene lagoon clearly visible through Lagoon Café’s large windows will be delighted to know that Chef Eric is adding Mediterranean and Middle-Eastern flavors this Ramadan fasting month as part of his dedication to continually delight his guests.
Chef Eric also shared some new features the hotel will be opening in the near future, and these involve plenty of new highlights related to the F&B department. “In mid-July we will be opening our new grand ballroom of 3,500 standing capacity and seven smaller function rooms, so in total we will have two ballrooms and 12 versatile function rooms. On 1 July, we will move to a new main kitchen, whereas the current central kitchen will be a satellite kitchen. This will surely bolster our F&B service capacity and increase the variety of our already vast selection of cuisines.”
Yet another exciting future opening is an entirely new outlet that will surely appeal to the hangout crowd by the masses. “The semi-outdoor space just adjacent to the lounge is currently being transformed into a hangout venue with a beer garden concept. It will be a lively place that stays classy thanks to its unique ambience. This new place is set to open in just a few more months,” Chef Eric added.
THE SULTAN HOTEL & RESIDENCES JAKARTA
Jalan Gatot Subroto, Jakarta
T: +62 21 570 3600
A total of 11 internationally acclaimed pastry chefs showcased the quality and finesse of the French dairy cream and Valrhona chocolate at the Food & Hotel Asia, 2018
WITH OVER 20 years of experience, part of it spent in Hong Kong, China and Vietnam, Austrian-born Melanie Hamedl is no stranger to the workings of Asia’s hospitality industry. Melanie is currently the Director of Food and Beverage at Mandarin Oriental, Jakarta, where she oversees the hotel’s entire F&B operations, including French fine dining restaurant Lyon, Jakarta’s Best Eats winner – elegant Cantonese eatery Li Feng, Cinnamon all-day dining, the fashionable MO Bar, and Azure poolside restaurant, and not to mention the hotel’s other offerings such as events and outside caterings.
Growing up in the scenic city of Salzburg surrounded by the majestic Alpine surroundings, Melanie was exposed to the world of hospitality from a very early age. “My family has always been in hospitality. They managed hotels and my dad managed a restaurant afterwards. Funnily enough, when I said I wanted to follow in their footstep in hospitality, they said, ‘no, no, you will not do hotels as well.’ But me and my siblings – all three of use – we ended up in the industry anyway. My brother is a brewer for a local beer company, my sister is married to a chef and run their own restaurant, and I’m managing F&B in hotels.”
Although living in one of the most beautiful cities in the world, Melanie dreamed of seeing the world and discovering her true potential, and this is led her to choose hospitality and F&B as her lifelong career. “I think it was when I chose my apprenticeship. I wanted to travel the world instead of going to school and studying. Hospitality was obviously the right choice of career for this.” And hospitality agreed with her! It was there that Melanie digested the fundamental aspects of the hotel business, including the restaurant, kitchen, housekeeping, and hotel management. When she started the apprenticeship, Melanie spoke German and English, but today she speaks fluent English, German, French, conversational Mandarin, Italian and Spanish, and she’s on the fast track to learning the Indonesian language.
“The Indonesian people are great, always with a natural smile and very polite, and they do their job with the heart. Quite perfect for hospitality, I have to say,” Melanie remarked when sharing what she thinks about her new working and living environment in Jakarta.
Thanks to her ever-burning adventurous spirit, Melanie has explored much of Jakarta within her first months, and her discoveries in the F&B industry were both fun and enlightening. “I think Jakarta is a very underdog city, especially in the F&B world. When I look around places I’ve been to I see great food with a lot of flavor, and I see this everywhere. From the eateries at the old town to stunning sky bars and night life, there’s a lot that the city has to offer with plenty of potential to develop. The younger generation also plays an important role. The other day I met the founder of GO-JEK, and he’s still young with more ideas to develop. So I think these young entrepreneurs and movers-and-shakers play a very vital role in the city’s F&B and lifestyle development.”
And where is Jakarta’s F&B scene at the moment compared to its peers in the region? “I would say Jakarta is a combination of Hong Kong and Vietnam. You have the relaxed, casual pace of Vietnam as well as the dynamic evolution of venues and trends as you see in Hong Kong. And when we talk about rooftop bars or sky bars, I think Jakarta has even more to offer compared to Hong Kong,” Melanie explained.
A bit of a sweet tooth who enjoys a good chocolate to jumpstart her day, Melanie is very excited about her position at Mandarin Oriental, Jakarta, and she’s also looking forward to explore the many beautiful coasts all over Indonesia.
MANDARIN ORIENTAL, JAKARTA
Jalan M.H. Thamrin, Jakarta
T: +62 21 29938888
Negroni Week is both a celebration of the cocktail and a worldwide charity fundraiser. Where for an entire week, participating bars will be serving classic Negronis and variations of the cocktail. The profits made during this week will be donated to various charities. Unfortunately for Jakarta, no bars in the city are participating, for this year it falls during the Ramadan fasting month.
This year, the celebration is held between June 4 – 10. An effort to raise money for charities around the world, Negroni Week 2018 has over 9,000 participating bars registered. Although a majority of the bars are located in the United States, the movement also includes bars from Norway, China, India, Australia, and Singapore. Last year the organization raised over $500,000, and are aiming to surpass that number this year.
What is a Negroni? This simple cocktail combines three equal parts of gin, sweet vermouth, and Campari. These three ingredients are then stirred with ice and served in an old fashioned glass with an orange peel garnish. The botanical flavors of gin, mixed with the bitter sweet combination of Campari and sweet vermouth create an amazing aperitif (before dinner) cocktail, perfect for sipping. Although it is considered a crowd favorite, the Negroni may taste a bit jarring to first-time drinkers due to the bitterness of the Campari. Visually stunning because of the ruby red color, the drink is considered an essential classic to have on any cocktail bar’s menu. It is perfect for anyone looking for a strong cocktail with a refreshingly bitter flavor.
The origin of this famous cocktail dates back to nearly 100 years ago. It is commonly understood that the Negroni was created sometime during 1919 in Florence, Italy. The story goes that the Count Camillo Negroni had made a special request to Fosco Scarselli, the bartender at Caffé Roberto Cavalli regarding his drink order. He had asked Scarselli to make a stronger version of his favorite cocktail, the Americano. By replacing the soda with gin, Scarselli crafted the very first Negroni, and named it after the Count.
If you are interested in ordering a Negroni, several bars in Jakarta have this cocktail on their menus. You can find a version of the Negroni, in Up in Smoke, an artisanal barbecue restaurant and bar located in the RDTX Tower in Mega Kuningan. There they serve the Up In Smoke Negroni, like the classic with only the addition of dry vermouth in the recipe. If you are looking for a Negroni that is more unique, pop by Union in PIK Avenue and order the Orang Tua Negroni. Their take on the Negroni combines gin, local arak, grapefruit infused vermouth, and bitters to make a succulent sip. See the recipe is below:
- 30 ml Gin
- 30 ml Campari
- 30 ml Sweet Vermouth
- Garnish: Orange peel
- Glassware: Old Fashioned/Rocks glass
Add all the ingredients into a mixing glass with ice.
Stir the contents till chilled.
Strain into an old fashioned glass filled with ice.
Garnish with an orange peel.