Features
Features, Food Culture,
BY Auli Cinantya | 02 February 2025
Sweet, Acid, Heat: The Alchemy of Flavor That Rules Our Plates

Sweet, acid, and heat aren’t just flavors—they’re the secret language of food. But why do they work so well together, and what makes them essential in Indonesian cuisine?

Features, Food,
BY Auli Cinantya | 24 January 2025
Celebrate Lunar New Year with Peking Duck and Yee Shang at These Noteworthy Spots in Jakarta and Bali

Celebrate Lunar New Year in style at these Jakarta and Bali hotels, featuring traditional dishes like Peking Duck and Yee Shang, along with special afternoon teas.

Features, Food Culture,
BY Auli Cinantya | 23 January 2025
Are Wrapped Rice Dishes Better Tasting?

Is it the banana leaves, the bamboo, or the tradition behind them that makes wrapped rice dishes so unique?

Features, Food Culture,
BY Auli Cinantya | 13 January 2025
Why Rice is Life: The Story of a Grain of Rice

How did rice become the heart of Indonesian cuisine and a staple of every meal?

Features, Listicles, What Chef Eats, What Foodies Eat,
BY Auliya Putri | 12 January 2025
What Chefs & Foodies Eat: How the People in F&B Industry Welcomes Their 2025

A recommendation from our chefs and foodie friends for you to enjoy you culinary experience in 2025. They also hinting at some awesome new projects and restaurant openings that you won’t want to miss.

Features, Food Trends, Restaurant,
BY Sheila Manalac | 07 January 2025
A World With (Almost) No Waste

Locavore NXT, the hyperlocal fine dining restaurant in Ubud is now 98.13% waste-free and recently received the Ethical & Sustainability Award 2025 by La Liste.