Arak is considered one of Indonesia’s heritage with its long history of existence. Not only as a traditional drink but also a part of a culture that has been inherited from generation to generation.

As pastry chef of BIKO Group, Nabila Yoestino is the mastermind of all the sweet treats at Actra Brasserie and FŪJIN Izakaya. For her, dessert is an art form – through it she can express her creativity, through flavors and textures she puts on the plate.

Suasanakopi is not a new face in the coffee shop business in Jakarta. Speaking true to their name, “Suasana “(which means atmosphere in Indonesian) aims to build a pleasing ambience whenever you are.

The world’s 50 Best Restaurant has crowned Chef and owner of Ete, Natsuko Shoji as Asia’s Best Female Chef 2022.

Adrian Aryo Bismo, also known as AB, is a chef and FnB consultant and sometimes a sandwich magician. Aside from his love for Babi Guling and Indomie, he also loves playing around with Indonesian ingredients and creating his own version of Indonesian food.

Karusotju is the first locally distilled shochu in Indonesia using yam as its main ingredients.