foodies april16 v3

April 2016

KARTINIS IN THE KITCHEN

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Jed V. doble

PUblISHeR’S NoTe

4

THE PUBLISHER’s NOTE

KARTINIS IN THE KITCHENI GREW UP

40. pancit

pancit palabok:

bakmi mie gorengmie ayam

April 2016

oUR GUeSTS

6 7

MANPAlAGUPTA SIToRUSManaging director

Jed V. doblePublisher

JUKe bACHTIARCreative director

deNNIe RAMoNHead Photographer

SAHIRI loINGAssociate editor

RIAN FARISAeditor

HIMAWAN SUTANToellYNA TJoHNARdIMARK TANRITTeR WIllY PUTRAContributors

boedY ASTUTIOffice Manager

MUKTI PelUPeSSYdistribution Assistant

2016

HIMAWAN SUTANToPhotographer

SAHIRI loINGAssociate editor

RIAN FARISAeditor

MARK TANWriter

ellYNA TJoHNARdIWriter

RITTeR WIllY PUTRAIllustrator

JIRI HeRA

[email protected]

WWW.FoodIeS.Id

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KITCHeN eNVY38 |

CoVeR SToRY42 |

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April 2016 | Vol. 01 |

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oPeN

THE END OF FEBRUARY

12 13 April 2016

THE NJONJAstory by RIAN FARISAphotographs by HIMAWAN SUTANTO

THE NJONJA GOURMET CATERING

Spearheaded by Alda boentaran, the creator of The NJONJA’s finest cuisines, the catering company provides the highest degree of quality as can be seen not just from the variety of dishes but also from the decoration, tableware, and service.

oPeN

14 April 2016

nasi campur, mie bakso, bakmi ayam, es kopyor

tapai bakartapai

shumai sushi aburi mentai

menyadon.

From modern to vintage decorations, plain to colorful, casual to formal, modern to old world charm; The NJoNJA is ready to suit the lifestyle.

oPeN

DJULE

Forget The Traffic, Have A Break at

story by ELLYNA TJOHNARDIphotographs by ELLYNA TJOHNARDI

DJULE KOFI

DJULE KOFI

16 17 April 2016

oPeN

CHIR CHIR

Arrives In Jakarta

CHIR CHIR FUSION CHICKEN FACTORY INDONESIA

CHIR CHIR CHICKEN

18 19 April 2016

story by ELLYNA TJOHNARDIphotographs by ELLYNA TJOHNARDI

oPeN

THERE IS AN OASIS

enokiyoutiao

rawonsop buntut

kwetiau

kangkung belacantahu

telor

story by RIAN FARISAphotographs by RIAN FARISA

TERAS DHARMAWANGSA

TERAS DHARMAWANGSA

20 21 April 2016

22 23 April 2016

A Dinner to Remember:

oRdeR UP

Tops Asia’s 50 Best Restaurants For Second Consecutive Year

GAGGANstory by JED DOBLEphotographs by ASIA’S 50 BEST RESTAURANTS, SPONSORED BY S.PELLEGRINO & ACQUA PANNA

BANGKOK’S GAGGAN

24 April 2016

oRdeR UP

oRdeR UP

UBUD FOOD FESTIVAL Goes Local

26 27 April 2016

story by RAFAEL REYESphotographs by MATT OLDFIELD, UBUD FOOD FESTIVAL

AFTER

2016 UBUD FOOD FESTIVAL

oRdeR UP

WHEN THE RUMOR

A Dinner to Remember:

With MASSIMO BOTTURA at Hotel Mulia Senayan

28 29 April 2016


macaron

crème fraiche

oRdeR UP

SPECTRUM’s Monday Prime Time

30 31 April 2016


I AM OFTEN

ORDER UP

MANILA PLAYS host to Spain’s first and only Asian edition of its top culinary event, Madrid Fusión. This second staging of Madrid Fusión Manila will run from April 7-9, 2016 at the SMX Convention Center of the SM Mall of Asia Complex.

MFM 2016 will feature an International Gastronomy Congress discussing the theme, “The Manila Galleon: East Meets West.” Presenting before the congress is an exemplary list of some of the world’s most acclaimed chefs, including: Joan Roca of El Cellar de Can Roca Restaurant in Catalonia, Spain (3 Michelin stars, 2015 No.1 of the World’s 50 Best Restaurants); Dani Garcia of Bibo Andalusian Brasserie and Tapas in Malaga, Spain (2 Michelin stars); Jose Andres of Minibar, Spain; Ricard Camarena of Ricard Camarena, Spain (1 Michelin star); Yoshihiro Narisawa of Les Creations de Narisawa Restaurant in Tokyo, Japan (2 Michelin stars, 2016 No.2 of Asia’s 50 Best Restaurants); Virgilio Martinez of Central Restaurante in Lima, Peru (1 Michelin star, 2015 No.1 of the Latin America’s 50 Best Restaurants); Kevin Cherkas of Cuca, Indonesia; Leah Cohen of Pig & Khao, USA; Paul Qui of Qui, USA (Food & Wine magazine’s 2014 Best New Chefs); David Thompson of Nahm, Thailand (2016 No. 8 of Asia’s 50 Best Restaurants), Nurdin Topham of Nur, Hong Kong; Jungsik Yim of

The Philippines hosts

MADRID FUSIÓN MANILAThe Philippines is the current darling of many food enthusiasts as it hosts the second edition of Madrid Fusión Manila.

Jungsik, South Korea (2016 No. 22 of Asia’s 50 Best Restaurants); Enrique Olvera of Pujol, Mexico, and Jorge Vallejo of Quintonil, Mexico (2015 No. 6 of the Latin America’s 50 Best Restaurants).

MFM 2016 will also have a Trade Expo showcasing fine food, gourmet products, unique ingredients, equipment and services and regional delicacies from the Philippines, Spain,

32

story by RAFAEL REYESphotographs by MADRID FUSIÓN MANILA

Asia, Europe and the Americas. Destination and lifestyle stands will showcase tourist attractions of the Philippines as well as their food, beverage and ingredients. The Food and Beverage Tunnel will be a venue for tasting sessions of wine and spirits, heirloom rice and grain, farm produce, artisanal chocolates, coffee varieties and many more. Alongside Madrid Fusión Manila

is the month-long Flavors of the Philippines Festival that features food-related activities all over the country from food tours, exhibits and gourmet markets to special dinners with celebrity chefs, food trips and hotel food festivals.

Celebrated annually in Madrid since 2003, Madrid Fusión is considered one of the leading gastronomy gatherings in the world.

33 April 2016

CHILL & GRILL at Raffles Jakarta

Raffles Jakarta launches Chill & Grill barbecue experience at the Navina Pool Bar.

story by RAFAEL REYESphotographs by RAFFLES JAKARTA

EVERY FIRST FRIDAY of the month is barbecue night at the Navina Pool Bar of the Raffles Jakarta with their Chill & Grill food and beverage promotion. Enjoy a wide array of succulent meats and fresh seafood grilled to perfection, including rib-eye steaks and king prawns. They also have an Oyster Bar with oysters freshly flown-in from France. Also included is their salad bar and selection of desserts. Experience all this amidst the cool tropical setting of the hotel’s 14th floor pool area.

Navina, the Pool Bar is located right next to the pool on level 14, with a sheltered open air seating area. Navina is derived from the word “fresh” in Bahasa Indonesia. Open daily from 8:00 AM until 09:00 PM, it is the perfect place to enjoy a light meal, tea or an aperitif at this poolside bar amid a lush tropical setting and the hotel’s landscaped gardens. A Continental and Asian à la carte menu is available, along with fresh fruit juices and cocktails. Here you get a front seat view of Hendra Gunawan’s famous sculptures and mosaic paintings which are a hallmark of the Raffles Jakarta.

RAFFLES JAKARTACiputra World 1, Jalan Prof. Dr. Satrio, Jakarta T: +62 21 2988 8080 IG: @raffleshoteljakartawww.raffles.com/jakarta

story by JED DOBLEphotographs by AKI

Locavore Makes It Into Asia’s 50 Best List

SPeCIAl FeATURe

34 April 2016

LOCAVORE

I’VE MADE

36 37 April 2016

“It was an incredible feeling to be amongst the best chefs in the region, people we admire and respect. Now the challenge is to stay on the list and even climb higher.”

SPeCIAl FeATURe

KITCHeN eNVY

Home-Perfect Pasta

story by JED DOBLE

38 39 April 2016

Cutting Boards

Lemon squeezer

measuring Cups, measuring spoons, measuring gLass

KitChen tongs

spatuLas/turners/sCrapers

FEMALE CHEFS BEHIND THE SCENES

story by SAHIRI LOINGphotographs by DENNIE RAMONstylist ADI SURATNA

42 43 April 2016

CoVeR SToRY

ARIMBI NIMPUNO

INSTIllING TRAdITIoNSarimBi nimpuno: Cooking for a Better and healthier Future

story by SAHIRI LOINGphotographs by DENNIE RAMON AND ARIMBI NIMPUNO

“Though I still like that tradition [of cooking food for your family], but, on the other hand, I alsodon’t want to be too idealistic—I realize everyone is busy, they are out all day, so there is less time to sit together for dinnerand exchange stories.”

44 April 2016

CoVeR SToRY

MAYA ALDY

rupiahadieu

THe lAdY WHo loVeS To CooK

Nasi Padangrendang

perkedel jagung.

maYa aLdY: appreciating every simple things in Life

story by SAHIRI LOINGphotographs by DENNIE RAMON AND MAYA ALDY

“Women are better cooks. We are stronger and we have better endurance which is why we can put in longer hours.”

CoVeR SToRY

46

PETTY ELLIOTT

dendengrica-rica

dendeng balado

urap.

foie gras

terasi

FIRM RooT

kecombrang

sambal

Udang BatuKecombrang

47 April 2016

pettY eLLiott: the ambassador to Fine indonesian Cuisine

story by SAHIRI LOINGphotographs by DENNIE RAMON AND PETTY ELLIOTT

“I’m proud I can make something beautiful out of humble ingredients and have people value the process and results that come out of it. I value all ingredients, even terasi for me has gourmet value.”

CoVeR SToRY

48

IT’S 9.30AM

49 April 2016

taLita setYadi: the Baker with a Jazzy streak

story by SAHIRI LOINGphotographs by DENNIE RAMON AND TALITA SETYADI

“I’ve always made sure I worked harder and more effective than the males in the kitchen to show them we are equals as colleagues and comrades.”

INJeCTING FeMAle SeNSIbIlITIeS

CoVeR FeATURe

CoVeR SToRY

KAREN CARLOTTA

April 2016

“I simply love Indonesian food and I want to translate those nostalgic flavors into a cakes. I don’t play with technique, just simple combinations of flavors.”

Nastar Es Teler Pisang Ijo

SoFT SPoT

Martabak

Karen CarLotta: revisiting indonesia’s nostalgic Flavors

story by SAHIRI LOINGphotographs by DENNIE RAMON AND KAREN CARLOTTA

CoVeR FeATURe

CoVeR SToRY

WHILE IN QUEUE

April 2016

“Never be ashamed of asking for help. When you’re in a kitchen, you’re a team. If one member tried to do everything by his or herself and failed, then the others will also suffer’.”

TeAM WoRK

aVanda hanaFiah: the Culinary scene’s girl-next-door

story by SAHIRI LOINGphotographs by DENNIE RAMON AND AVANDA HANAFIAH

April 2016

CoVeR FeATURe

margarita Fores: a mother’s Love

story by JED DOBLEphotographs by MARGARITA FORES

Italianization

CoVeR FeATURe

April 2016

“I AM

She describes her food as “classic at heart with a lot of modern touches to make it up to date.”

WAKe UP CAll

April 2016

CoVeR FeATURe

“It is this maternal instinct, that has nourished, fed and nurtured the people that I have had the fortunate chance of working with as well as those who have come through the doors of my restaurants.”

MARGARITA FORES

CoVeR FeATURe

WORO PRABANDARI

60

Woro PraBaNDarI grand hyatt Jakarta

story by RIAN FARISAphotographs by DENNIE RAMON

“You know, my interest in cooking came from my mother, she was both skillful with cookery and also a homemaker.”

CoVeR FeATURe

FOR CHEF

62

YUrI KomaLasarIthe dharmawangsa


“When the time black forest became such a huge hit here, I immediately started to make one for myself!”

64

CoVeR FeATURe

AWAY FROM THE EYES

ayam suwir

Irma KUrNIasIHhotel Borobudur


“Sometimes I cook it in Balinese style, make it into ayam suwir, and most often because of my family request is the Hainamese rice accompanied by chicken with oyster sauce.”

PLUIT

NEIGHBORHOOD EATS

66 67 April 2016

Some street names are still wrong

Janet DeNeefe:

eat, read,LoVe

FoodIe CoNFIdeNTIAlS

story by SAHIRI LOINGphotographs by MATT OLDFIELD AND ANGGARA MAHENDRA, UBUD FOOD FESTIVAL

AMIDST THE SERENE

FoodieS: What food do you remember the most when you were growing up? Janet DeNeefe (JDN):

FoodieS: Who influenced you the most in your childhood in terms of cooking?JDN:

FoodieS: Tell us about the first food you cooked yourself, and do you have any specialty?JDN:

by

AN

GG

AR

A M

AH

END

RA

by MATT OLDFIELD

69 April 2016

FoodieS: Were you already familiar with Indonesian food before you came here? JDN:

FoodieS: Can you tell me about the joy and struggle of opening up your own restaurants in Bali?JDN:

FoodieS: What’s your favourite Balinese cuisine and the best local restaurants that you would recommend to FoodieS everywhere?JDN:

Bali is finally proud of its cuisine and most new restaurants are incorporating local dishes in their menu. But what needs improving is authenticity: flavours are still being compromised to suit the so-called Western palate. Only in the warungs will you find the most authentic food because you have a more discerning local audience and usually an old grandmother supervising in the kitchen.


70 71 April 2016

FoodieS: Why did you decide to make a literary event first instead of food-related events?JDN:

FoodieS: What were the motivation to publish your own cookbook? Any new cook books in the horizon?JDN:

FoodieS: What was your expectation for Ubud Food Festival and what were the challenges in organizing it? What was your own favorite moments during the festival?JDN:

FoodieS: What new exciting things can we expect from this year’s UFF?JDN:

FoodieS: After living in Bali for so long, and as a food lover, can you tell us how the food and beverage scene in Bali has changed over the years, and are there room for improvements?JDN:

by MATT OLDFIELDby MATT OLDFIELD

Davina Veronica: Combining Love of Food with Way of Life


story by SAHIRI LOINGphotographs by DENNIE RAMON

SEEING THE FOOD

pescatarian

Earthlings

lAdY WITH A VISIoN

sayur asem, sayur lodeh, cah kangkung or broccoli

“I do remember that we had all sorts of food on the table like grilled chicken, steaks, and, of course being Manadonese, brenebon (red bean soup), but what I love the most was my grandmother’s macaroni and my mother’s caramel pudding.”

73 April 2016

anna rohm: the Wanderlust hotelier



NEARING THE END

THe PeRFeCT CoUPlING

spätzle

“I was eight years old when we moved to Thailand, which is probably why I love Thai food more, especially their green bean salad or green chicken curry.”

April 2016

Food HeRoeS

HilmanHelianti

story by MARK TANphotographs by MARK TAN

SINCE MY WIFE AND I

76

78 79 April 2016

“I want to make sure that we are sustained because people love our products. I want people to buy our products because they love and use our products, not because they are sorry for us.”

JAVARA INDIGENOUS INDONESIA

Food HeRoeS

THE WEEKEND COOK

80 81 April 2016

Inspired By

Her Mother’s Love

DESI WAS BORN in small town of Sungailiat, on the island of Bangka. It was a small town, with no facilities like the big cities. Here she grew up in a family which loved food and loved to cook. “The kitchen was my playground, we would cook three to five times a day,” Desi fondly recalls. Bangka is known for its amazing seafood, so most of the time, seafood was served on their dining table. “I remember my late mom would always cook for us. At the table, she would peel prawns for us, one by one she would pass them to us to eat. Later on I realized, that she never got the chance to eat since she would distribute all the prawns to us. When I looked back at these episodes, this is when I realized that I wanted to share love through food.”

When she was in the fifth grade, Desi joined her first cooking competition, she cooked sweet and sour fish, one of her favorite dishes, using a traditional stove. She won that competition and never looked back. She was eager to try new recipes and developed her love for cooking. Most recently, she joined the MasterChef Indonesia

Chef Desi Trisnawati not only shares with us her recipe for Seared Tuna with Turmeric Rice but also reveals a lot of her inspirations.

story by JED DOBLEphotographs by DENNIE RAMON

TV cooking competition and emerged the champion. Now she lives a very busy life tending to the family’s Novilla Boutique Resort back in Sungailiat, Bangka as well as her own catering business called Pesona Kataring Nusantara here in Jakarta. She also consults for a Japanese flavor company called Takasago and is also a motivational speaker.

Desi loves Indonesian food, so for this month, she shares her recipe for Seared Tuna with Turmeric Rice. It is served with a lemon-basil infused soy sauce reduction and a spicy garlic chili sambal. It is inspired by traditional roadside ikan bakar. “Indonesian food is full of flavor and I tried to combine these rich flavors in one plate. The fragrance of the turmeric rice, the delicate flavor of the tuna, the sweetness of the soy sauce and the spiciness of the sambal really dance in your mouth.”

Hopefully dishes like this and many more can be showcased in Desi’s planned healthy restaurant. Driven by her passion for cooking, and inspired by her mother’s love, I am sure this new venture will be a huge success.

BROUGHT TO YOU BY

THe WeeKeNd CooK

SeARed TUNA WITH TURMeRIC RICe

INGREDIENTS: Turmeric rice

Lemon Basil Infused Sauce

Garlic Chili Sambal

Seared Tuna

Garnish

STePSTurmeric rice

Lemon Basil Infused Sauce

Garlic Chili Sambal

Seared Tuna

82 83 April 2016

THe ClASSICS

THE ICONICIKaN mas BaKar rIca NY. fILLY

soto Betawi


gurame

The dishes at this restaurant speak for themselves, add to it the whole atmosphere of nostalgia which the fans of Ny. Filly have been enjoying since its humble beginning some 32 years ago.

IKAN MAS BAKAR RICA NY. FILLY

OPENING HOURS:SPEND:

84 April 2016

gurame

kuwe baronang

rica-rica

rica-rica

sambal dabu-dabu.

86 87 April 2016

SeARCHING FoR STReeT Food

UBIQUITOUS

rujak buah

rujak buah

sambal

sambal

jicamapomelo

sambal


RUJAK BUAH PASAR TEBET


( RUJAK BUAH )PASAR TEBET

88 89 April 2016

SeARCHING FoR STReeT Food

( PASAR TEBET )

MANY OF US


PASAR TEBET BARAT


MAKAN DI

90 91 April 2016

HAPPY HoUR

Behind the Baradies


FIRST, A DISCLAIMER:

negronis

(bunga telang

CRIMSoN & CloVeR ClUb bY KATIe NAGAR

INGREDIENTS:

STePS

“We want bartenders to have that same status as chefs. They’re every bit as talented in terms of technical process and discerning palettes.”

92 93 April 2016

bUTTeRFlY PeA SoUR bY boNA

INGREDIENTS:

STePS

“To be a good bartender you have to be a storyteller as well, an entertainer to your guest.”

SPICeS old FASHIoNed bY KIKI

INGREDIENTS:

STePS

HAPPY HoUR

“of course there were pros and cons in my family when I told them I was trying out to be a bartender. It’s a job where you go out at night and come back home in the morning. It definitely took time for me to build their trust and prove to them that the work I was doing was something positive.”

oN MY PlATe

GRACE DHARMAWAN – THE SALT & SUGAR LADY

AS A CHEF,

madeleine

salz Zucker


94

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