Unilever Food Solutions and Salira bring Central Java’s culinary heritage to Jakarta through eight regional dishes and drinks inspired by Chef Fernando Sindu’s culinary journey through Pati, Blora, Solo, Semarang and Rembang.
Marriott International’s new Asia Pacific report calls Indonesia one of the clearest examples of the pull toward local food.
At SU MA Jakarta, Executive Chef Brendon Chen and Co-Executive Chef Ryan Kim bring their different culinary backgrounds together through contemporary East Asian cuisine, Indonesian ingredients and a shared approach to curiosity and balance.
Four bars made the Top 50, but Jakarta’s biggest achievement lies in the drinking culture that made those wins possible.
Tucked in Surabaya’s Darmo neighbourhood, ARPO is built around a deceptively simple idea — food that feels like home, executed with the kind of care that only reveals itself the more you pay attention.
Charcoal, binchotan, wood — the fuel beneath a grill is not a footnote. It determines everything that ends up on the plate.
A dish with roots in nineteenth-century Germany, reborn in Japan as a counter-theatre ritual, is now one of the most talked-about dining formats in the city.
In Ubud’s Kedewatan, an Argentine chef has built a steakhouse around live fire, a valley view, and thirty years of cooking on four continents. Chupacabras is not trying to fit in. It is trying to be remembered.
In celebration of World Book Day tomorrow, here are some food themed books that go beyond what’s on the plate.