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Month: September 2018

AMUZ

AMUZ

Elegant, sophisticated and creative

EMILIE FRENCH RESTAURANT

EMILIE FRENCH RESTAURANT

Minimalist decor, maximum experience

Epitome of  Swiss Hospitality

Epitome of Swiss Hospitality

 

Mövenpick Resort & Spa Jimbaran Bali not only has scrumptious, Swiss-inspired culinary offerings, it also offers plenty of warm and internationally-renowned hospitality.

From the trendy yet classy F&B venues to the well-designed rooms and suites, Mövenpick Resort & Spa Jimbaran Bali offers the warmth and welcome usually found in a family-run property, with the slick style of an international resort chain and exquisite finishing touches – from the fluffy poolside towels to the uniform gloss on the homemade macaroons at afternoon tea.

As soon as you step onto the vast, marble-floored lobby, super-friendly staffs clad in traditional batik stand to greet you, bringing Balinese grace to bear. Modern sculptures and abstract paintings filling the corridors immediately soothe your aesthetic sense, while the contemporary design touches like floor-to-ceiling wooden screens give a nod to Bali’s famous historical penchant for brutalism without going overboard. The vibe is beautiful, raw, and unpretentious.

Merely a 15-minutes drive south from Bali’s airport, Jimbaran Beach is only a couple of minutes’ walk away, offering a long strip of white sandy beaches sheltered from rip currents, making for some of the safest swimming spots in Bali, which is perfect for families looking to enjoy a day out in the sun and on the water. Uluwatu, with its postcard perfect beaches and breathtaking clifftops, is a mere 20-minutes drive.

The staffs are consistently warm, genuine and helpful, which gives this resort its laid-back luxury feel: nothing is too much trouble, and everyone is catered for. The vast pool area has it all – a toddle pool for tots, a flume and playground for bigger kids, and a sprawling main pool complete with swim-up bar for adults to float in lazily. There’s a gym, and daily activities like yoga and family bike rides. The Samasta centre, adjacent to the hotel, has a selection of restaurants and a few shops, plus a stop on the bus network that can take guests to popular spots on the island.

There are 297 guest rooms, all with chic modern design and sumptuously comfortable beds. Classic rooms are a good size, with space for a child’s cot on request. There are some interconnecting rooms for families. TVs have a wide selection of English language channels, including HBO and movie channels. As well as being a little larger, the suites have some extra luxury touches like Nespresso-style coffee machines.

General Manager Horst Walther-Jones, experienced German hotelier with extremely solid culinary background, stated that families are clearly the main market Mӧvenpick is going for. Horst added, “Our property offers something unique for the family not available at any other ultra-luxury properties out there. Children have their own buffet section at breakfast; staff are family-oriented; the kids’ club is excellent, offering daily activities like kid’s cooking classes; we also have a babysitting service, and many other services and a lot of other details tailored specifically to help families have a wonderful time. And I do believe that, given our long track record in Europe and beyond, our team here has done an exceptional job in creating the unique identity that is Mövenpick Resort & Spa Jimbaran.”

    

Within the tranquil sanctuary that is Mövenpick Resort & Spa Jimbaran sits Anarasa, a stylish Swiss-inspired all-day restaurant that carries the theme of an urban marche or marketplace, serving a wide array of international favorites, artisanal Balinese specialties, Robata grill, as well as signature Swiss delicacies. Led by Executive Chef Ian Lovie, the kitchen crew at Anarasa constantly strives to create perfection in every dish in what the chef described as “inspiring work with lots of freedom to create.”

The Scottish chef gained international recognition in 1993, where he was appointed personal chef to the Head of State during the EC that year. “Years later, I joined the ‘Zampelli Group’ at Melbourne’s finest seafood restaurant at Crown Casino, where I made my mark catering for up to 6,000 people per week in a restaurant that never closed its doors,” Ian continued.

His next major achievement was when he voyaged to the Indian Ocean and took the helm of all facets of food and beverage at The Sun Siyam Iru Fushi as Culinary Director in charge of service. “I redefined all nine F&B venues where each venue offers a unique dining experience, including Thai, Vietnam, Japan ,Maldives , Italy, contemporary French  dishes, Sri Lanka and India showcased in the venues.”

With many more similar major achievements, Ian eventually ended up in the Island of the Gods, bringing his global experience and masterful cooking techniques to define the Anarasa dining experience, which can be described as a “calm, unobtrusive service complemented by honest cuisines made from the finest of produce to delight every single guest.”

As property’s main port of call for diners staying at the hotel as well as culinary enthusiasts visiting the island, Anarasa restaurant has a huge indoor dining space connected to a terrace leading out on to the pool area. Catering to any meals at any time from breakfast through to dinner, Anarasa offers themed buffet nights throughout the week, and an á la carte menu combining Western classic grills and pasta with local favourites. One such dish is the lovely Bebek Betutu, a dish that puts together marinated free range duck with Balinese spices – shallots, garlic, turmeric, wild ginger, hand-ground chili pepper – slow-roasted in banana leaf wrappings.

Other signature dishes include the Veal Strips Zurich Style, plating sautéed veal tenderloin with mushrooms, shallots, garlic, flambé with brandy, double cream reduced, and finished with finely chopped parsley.  The Beef Black Pepper also warrants a try. The plate serves masterfully cut and stripped beef tenderloin sprinkled with peppercorn, marinated in oyster sauce for one hour, sprinkled with corn starch soy sauce and sesame oil seared in a hot wok with peanut oil, chopped red and green pepper and shallots. 

Moreover, you can’t go wrong starting your day with a satisfying, healthy breakfast at Anarasa. Think freshly baked breads and patisserie, hot Asian and Western options, healthy cereals and muesli, and succulent tropical fruits, even a Swiss raclette. Uber healthy, vegetable shot fresh from the press are offered by a friendly floor attendant around the restaurant to rejuvenate your metabolism.

Elsewhere, the Katha Lobby Lounge serves patisserie and coffee all day, plus an elegant afternoon tea, and the Mövenpick Café serves artisan Swiss chocolates and treats brought in directly from Mövenpick farms and chocolatier in Europe.

This is clearly another unique offering that you can only find at Mövenpick Resort & Spa Jimbaran Bali thanks to their strong relation to the European holding group. “Of course we try to emphasize on using local products when applicable, but we also have a range of signature products from Movenpick that you won’t find anywhere else, such as our jams, coffee, wine and chocolate. Working with top quality products and passionate supplier both local and international makes creating dishes so much easier and enjoyable,” Ian Lovie explained regarding Mӧvenpick Resort & Spa Jimbaran’s pecial products and ingredients.

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MӦVENPICK RESORT & SPA JIMBARAN BALI

Jalan Wanagiri No. 1

Bali 80362

T: +62 361 472 5777

Instagram: @movenpickbali

Facebook: @movenpickbali

www.movenpick.com

HOMEGROWN  Goodness  

HOMEGROWN Goodness  

The new menu at Quila involves natural ingredients, immaculate presentation, and a lot of creativity. QUILA at Alila Villas Uluwatu, is a restaurant known for providing a unique dining experience that stimulates the senses, Executive Chef Marc Lorés Panadés has recently launched a new selection […]

Island Cuppa Goodness

Island Cuppa Goodness

Bringing decades of experience perfecting his trade, Shae Macnamara at Expat.Roasters is in the business of serving outstanding Indonesian coffee.   FROM THE PASSION project of internationally-acclaimed barista, Shae Macnamara, Expat.Roasters is more than just a beautifully designed coffeehouse. Working closely with local Balinese coffee […]

The Science of  BREAD

The Science of BREAD

The brainchild of Emerson Manibo and partner Min, StarterLAB has grown from a neighborhoodbakery to one of Bali’s most sought after bread and pastry manufacturers.

“THE IDEA at first was just a neighborhood bread bakery doing naturally levain sourdough. I just wanted to do small batches. Keep it small and special. I’m talking like three or four types of loaves. And then we came up with the name StarterLAB because for one, I didn’t want to call it a bakery because it’s super mainstream, and also, there’s a lot of science involved in baking – you write down your formula, do the math – so it is very much a laboratory and we want to have that feel as well,” Emerson Manibo explained the conception of StarterLAB.      

Experienced baker Emerson, together with his partner, Min, first established their bread baby, StarterLAB, with the goal of providing the best and healthiest sourdough on the Island of the Gods. After loads of rewarding hard work, and thanks to their passionate – and very much scientific – approach, what started with a humble beginning of showcasing on Sunday markets has become a well-known brand growing organically inside the hearts of Bali’s F&B community and bread enthusiasts.

 

“We would sell out in two hours or less every time. It was so satisfying and it spurred us on to keep improving. It was in October 2017 that we officially opened with full-fledge production capacity. Eventually cafés started approaching us to wholesale to them, and from there we developed a fantastic collaboration with great names like Locavore and other hotels.”

StarterLAB’s clientele grew big in no time, reaching all the way to Ubud, and Emerson and Min continued to refine their craft based on feedback from restaurateurs, chefs, and owners, who all share really positive things about StarterLAB’s products. But it wasn’t always smooth sailing for them.

“We’ve encountered quite a few obstacles, but for us it’s all a learning lesson. The most challenging part for me, as a baker, were the ingredients. When I trained in New York and San Francisco, we had access to pretty much everything, such as the most amazing flours, whereas here in Indonesia you basically have one type of flour. Knowing this, we have to rise up to the challenge and just be extra creative. Fortunately we can get some imported flour like wholewheat from the US and rye from Germany, and we work with that to make an end product that’s of artisanal quality.”

Emerson gave credit to his mentors in the past for shaping him to be the baker that he is today. One such person is Kathleen Weber. Emerson worked in Della Fattoria for 2.5 years, becoming head baker after the first year. With Emerson as head baker, Della Fattoria was nominated for the 2015 James Beard award. “Her bakery is a family-run business that has been around for 30 years. One of the greatest lessons from her is how to manage the staff and treat them like family. She took care of me and I felt like the bakery was my home,” Emerson remembered his days in the rustic working ranch in Northern California.

Going forward, StarterLAB is expanding its repertoire to do pastries, but they would set out to do so with big ambitious goals in mind. “If we’re going to do this, we have to do really amazing pastries that would stand out. After a lot of planning, we will do at least eight kinds of pastries on a daily rotation – this is what many of our clients have been asking for. As part of our commitment to accommodate this, we recently expanded our working space and hired an experienced pastry specialist as well,” Emerson explained.

Yet it does not just stop there for StarterLAB. “Min and I are always looking and planning to do more stuff in the community. We may be looking to acquire an even bigger space to accommodate more activities, such as workshops, consulting, or collaborations,” the passionate baker remarked, imploring us to look forward to plenty of good stuff that’s coming ahead from StarterLAB.

“When I trained in New York and San Francisco, we had access to pretty much everything, such as the most amazing flours, whereas here in Indonesia you basically have one type of flour. Knowing this, we have to rise up to the challenge and just be extra creative.”

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Jalan Pura Taman Sari No. 36A

Bali 80351

T: +62 812 3829 0930

Instagram: @starterlab

Facebook: @thestarterlab

www.thestarterlab.com

CREATIVE  Culinary Loving

CREATIVE Culinary Loving

Folie Kitchen & Pâtisserie offers a vibrantly colorful ambience and progressive dishes derived from solid French cooking for a delightful dining experience.   FOLIE, a French word meaning love to the brink of madness, is the perfect name for Chef Stephane Simond’s beautiful bistro out […]

Everything  HANDMADE

Everything HANDMADE

Chef Nathan Sasi believes in creating every single element of his cooking by himself, from sourcing products down to the most detailed sauces and condiments.   GIVEN THE highly seasonal nature of marine produce, running a seafood restaurant is always a challenge even for the […]

FRENCH Techniques  meet LOCAL Flavors

FRENCH Techniques meet LOCAL Flavors

FROM THE CULINARY empire of Jean-Georges Vongerichten, globally renowned for his Michelin-starred Jean-Georges restaurant located in the famous Trump Tower, New York, VONG Kitchen now marks the mogul’s first endeavour in Indonesia. Located at the upcoming Alila SCBD in one of Jakarta’s most prestigious business districts, Jean-Georges’ son, Cédric, is in charge of crafting a set of modern international delicacies with French influence.  

Named by Zagat as one of the top 30 up and coming chefs under 30, the Bangkok-born chef is already a prominently well-known celebrity chef in his own right. Working closely with Cédric as Head Chef of VONG Kitchen is Luisa Caicedo, a Colombian chef who has been part of Jean-Georges’ group for around a decade.

In sharing what it was like to work with the dynamic father-and-son duo, Luisa explained that “it has been a very lovely experience. They like to be very tough on me, especially Cédric, but I know it is only because he sees what i am really capable of – to bring out every bit of potential that he sees in me. It was tough love, but I’ve learned a lot over the years and he has given me a lot of opportunities and we’ve become very good friends both in and out of the kitchen.”

Cédric and Luisa works closely together to create the core menu of VONG Kitchen in the style that they knew would work best in a sprawling city like Jakarta. “Cédric and also his father love to work with Asian ingredients. And so here we are as a French restaurant that uses a lot of local Indonesian ingredients and spices. Even though we have a lot of those local flavors, we are still essentially very Western, especially when it comes to cooking techniques and philosophy, which are mostly French,” Luisa further explained about the culinary concept of VONG kitchen.

“My favorite item on the menu right now would have to be the Grilled Octopus with Romesco sauce. This is a superbly done dish that perfectly balances every delicate component in it,” the chef continued when asked about her favorite dish from the current menu. The Grilled Octopus has a very beautiful presentation and a delightful balance of fresh marine flavorswith the warm and mildly spicy Romesco sauce. The dish comes with neatly served potatoes and bell peppers.  

Another signature dish not to miss at VONG Kitchen is the Braised Beef Short Ribs – a set-up of slow-braised short ribs topped with picked chilies and herbs for a spicy touch, with a base of garlic mashed potatoes. Thanks to a very long braising process, the beef is super tender and had perfectly absorbed the many spices and herbs it was cooked with, resulting in unmatched savory goodness in every bite. Magnify the glory of this dish by pairing your order with a nice glass of red wine.

Other popular main courses include Australian Grilled Lamb Chops with broccolini, tomato-harissa, and crispy potatoes and roasted wild mushrooms, which is a selection of the finest wild mushrooms served with pine nut, Pecorino cheese and a sherry vinaigrette sauce.

VONG Kitchen also offers a generous bar and lounge area located just at the front if you enter the restaurant from the building’s main lobby. Here is a place of refuge for those looking to carry their exhaustion away after a full day of work. The bar serves sours & swirls, iconic gin & tonic combinations, signature & classic cocktails, old world and new world wine & champagne, as well as straight up spirits.

Several signature and classic cocktails to watch out for include the Lychee-Raspberry Bellini, which gives you a brew of prosecco, lychee and raspberry; Ginger Margarita, which consists of Reposado tequila, Cointreau, lime and ginger; Boulevardier, a drink of American rye, cinzano rosso, and Campari; and Whiskey Sour, which gets you Kentucky Straight Bourbon, lemon, simple syrup, and egg whites.

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VONG Kitchen

Alila SCBD Jakarta

Jalan Jenderal Sudirman, Kav. 52-53, Jakarta 12190

T: +62 21 5080 8787

Instagram: @VongKitchen

Facebook: @vongkitchen

www.vongkitchen.com

 

Welcoming Jakarta Culinary Feastival 2018

Welcoming Jakarta Culinary Feastival 2018

With more exciting events and guest stars, Jakarta Culinary Feastival 2018 will be bigger and better than ever!

JIA Presents Classic Baked Mooncakes

JIA Presents Classic Baked Mooncakes

Delicious mooncakes are ready for you at JIA at Shangri-La Hotel, Jakarta for the Mid-Autumn Festival