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.
Mixologist Ayip Dzuhri shares his favorite dining places, food recommendations, and his simple go-to drink to make at home.
Ever had a four-hands dinner? It’s as delicious as it sounds! Chef Andita from Sir Loin Jakarta joins hands for a memorable “Meat Affair” with Chef Manuel at Milano.
Chef, podcaster and entrepreneur Ray Janson shares his food memory and dining destination from his days as a chef until his most recent ones.
From November 3rd to 13th, Locavore presents their ‘exhibition menu’ of their favorite fifty dishes from nine years of Locavore history at the Mandarin Oriental, Jakarta
It is easy to find authentic Korean restaurants here in the capital. Here’s a list of Korean BBQ restaurants in Jakarta that you should try at least once to satisfy that K-BBQ craving.
Serving authentic flavors of modern Japanese cuisine, KITA 喜多 Restaurant and Bar offers a harmony of the combination of taste, ambiance, and presentation.