Not All Fire Is the Same
Charcoal, binchotan, wood — the fuel beneath a grill is not a footnote. It determines everything that ends up on the plate.
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.
Netflix’s Culinary Class Wars Season 2 sharpens the battle between White Spoon and Black Spoon chefs—spotlighting Korean techniques, bold themes, and dishes that keep viewers glued episode after episode.
From viral matcha to fine dining, Indonesia’s 2026 food trends are increasingly driven by social media discovery.
A look back at 2025: the year Jakarta bars broke into Asia’s 50 Best and shaped a stronger, more confident cocktail identity.
From festive dinners to quiet reunions, this guide rounds up Jakarta restaurants suited for year-end dining moments, with tips on planning ahead and reserving tables through Grab Dine Out.
Dinner at Sawah Terrace in Mandapa, a Ritz-Carlton Reserve, brings together Indonesian cuisine, traditional Balinese dance, and riverside dining overlooking the Ayung River in Ubud.
From the first pour at AQUA Bar to the final toast at Bar Sathorn, Bangkok Bar Show 2025 wasn’t just an event — it was a manifesto of movement, music, and mastery.