Hana and Novita established Ginchoux in early 2019, making it the first and only Liquor Dessert Specialist Patisserie in Indonesia. GINCHOUX offers a modern take on Mixology and Patisserie through carefully crafted recipes and aesthetically pleasing creations.
Hi! Can you tell us a bit about yourself and your day-to-day activities?
Novita: Hello, my name is Novita; I’m the co-owner and pastry chef for Ginchoux. I am in charge of creating boozy treats.
Hana: Hi, I’m Hana, the owner of Ginchoux, an online Liquor Dessert Specialist Store. I manage all Ginchoux’s needs besides kitchen production while drinking and eating choux daily.
What do you like the most about your job?
Novita: Free drinks, hahaha. What I like the most is the chance to try various liquors and spirits, learning about their taste profile and incorporating it into pastries so my fellow low-tolerance people can enjoy them too!
Hana: Cheaper liquor for personal consumption since we buy in bulk!
What usually attracts you to visit a place to eat?
Novita: What attracts me to a dining place is when they have been there for a long time, or when they only have one or two menus yet are so famous.
Hana: Usually, it depends on my cravings, but also the unique points of the food, and if there’s any liquor dessert.
Are there any local or abroad restaurants that you want to go to but have not yet? What makes you interested in going there? Or are there any food you would like to try but have not yet?
Novita: DEN, Tokyo! They just got the ‘Best Restaurant in Asia’ title, but the interesting part is that, unlike Japan’s usual formal fine dining, they focus on home dining food!
Hana: Shaved Ice tour in Japan! I love LOVE shaved ice.
In the past few years, we have seen a lot of unique food trends; which food trends do you like the most, and where do you usually get them?
Novita: Korean Fried Chicken! Our go to is Chir-chir, PIK!
Hana: Truffle fries, maybe? I usually just fry some supermarket fries and put truffle oil & salt on top. My air fryer is the chef in charge.
Where are your top three dining places that you will always be on your favorite list?
Novita: Bakmi Khek, Pluit / Lomie Tua Thao, Bandengan / Pandan Bistro, Pluit
Hana: Bakmi Hock Seng (Muara Karang), Sheng Kee (mango pomelo shaved ice!!), Javanegra (I am a big fan of Andrea Peresthu)
Is there any food you can eat every day without getting bored?
Novita: Mala Stir Fry!!! Full of spice, very salty, perfect because I deal with sweets every day.
Hana: Tofu and its derivative; soy milk, thew fu fa, and many more.
Where is your go-to dining place to hang out with friends and family?
Novita: Osteria Gia is always nice! Love their Spaghettoni al Burro E Pepe with Black Truffle and Vongole!
Hana: Bun Hiang Pontianak Food
What is your favorite Ginchoux flavor that you would like to recommend?
Novita: BAILEYS SNICKERS! I think that’s under my top 3 list of creations I’m most proud of and do not mind eating it every day, hahaha.
Hana: KOPI NEGRONI! It was a collaboration product with Tariq (@Sip_Sensei). It’s a seasonal flavor.
What can we expect from Ginchoux for the upcoming end-of-the-year festivities?
Novita: For this end of the year, we want to do something different, unlike the previous ones. We decided we wanted to indulge in the things closest to our hearts. The inspirations are based on what we like eating and the taste of childhood!
Hana: For this Christmas, I think we are going independent for the first time since we launched. What we want to do is quite tricky for a collaboration. This is probably the year we will do things purely as we wish without outside intervention.
Ginchoux has done a lot of collaboration this year. Which one is the most challenging?
Novita: Our 2022’s Bartender Collection with our amazing bartender friend Pius Hadimore Ebang! His cocktails are known for using lots of local ingredients and flavors, so translating them into our choux has been an enjoyable challenge!
Hana: For management-wise, it’s with Orang Tua. There’s a lot of planning, approvals, decisions, and many more.
What are your plans for the rest of 2022 and 2023?
Novita: For the rest of 2022, we will focus on creating more exciting products, especially with our new line, Bake Bar, that focuses on comfort food! We are still in the middle of planning for 2023, but hopefully, we can provide you with an offline experience à la Ginchoux then!
Hana: Continue introducing, inspiring, innovating, and creating liquor desserts for you guys!
