The culinary landscape of Jakarta and Bali is perpetually abuzz with new and enticing offerings, spanning from bars and cafes to recently unveiled bistros.

Distinguishing Old World from New World varieties goes beyond geography; it’s about history, traditions, and unique flavors.

TOMA Group’s Executive Chef Arief Rachman shares his dining tales, cherished culinary memories, and an exciting upcoming project.

A daring food enthusiast, constantly seeking new and unexplored gastronomic horizons, check out Hartono Moe’s top dining destinations.

Padma Hotel Semarang Executive Pastry Chef Dedy Sutan participate at Jakarta Dessert Week’s “Sweet Tales” photo exhibition.

Chef Brian Suliyanto tells his story of cooking with diverse ingredients, enjoying memorable meals, and pursuing new culinary projects.