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.
BY Auli Cinantya | 23 May 2026
The Hamburg Steak Trends Have Arrived in Jakarta!
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.
Chupacabras Burns Bright in the Ubud Jungle
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.
