All posts by Rian Farisa

Rian Farisa stars himself in a flick about how a culinary correspondent living a life full of adventures as if he will live forever. At the end of the day, he lives to retell the chronicles of his swashbuckling daring gastronomic adventures like a bard singing his tales of beautiful faraway lands. Since gastronomy consists of complex aspects and that is where his passion lies, he decided to unravel how businessmen, hawkers and luxurious restaurants alike, serve their dishes for the patrons. Whether they only serve for the advantages in taste or only the surroundings or whether they really throw anything for the sake of customer's satisfaction, he shall be solely the only one who can tell and in the name of this noble profession, justice shall be done!

Confessions of a Foodie: Ade Andrini (The Foodie Magazine, May 2014)

Showbiz personality and multi-talented lady, Ade Andrini, shares with us her guilty pleasures, which she enjoys in-between her busy days. She cannot get enough of this special dish. And that’s the rice, ladies and gentlemen!

Living a really busy showbiz life doesn’t mean that Ade Andrini can easily skip meals. One sunny Jakarta afternoon, we met at a leafy restaurant in the southern part of town that she currently manages. When we arrive, we catch her enjoying her chicken and rice dish for lunch.

After a brief introduction, quickly she said to me, “Make no mistake, I love rice very much and the thought of not having it even for a single day makes me faint. But I have to keep up my figure, since it is part of my career.” That’s why she had to share some of the rice with her friend who shared the same table with us. During light days, she would finish a whole bowl of rice at a favorite local restaurant with her bestie Tracy Trinita, a well-known model and actress.

Ade Andrini

Despite her soft spot for rice, she appears trim and slim. Even her friend swore that he never sees her gaining weight knowing full well that she is a real foodie. “Lately, I have been rather busy being a presenter for so many events, but during free days, I’d go around with my friends to eat!”, she said admitting also that she could eat five times a day whenever she visits Makassar, a famous destinations for foodies.

Andrini, as everyone calls her, started her career as a TV presenter, she later on starred in several soap operas and even does some modeling. “I remember that my first role as a TV presenter paired me with Anjasmara. From there, my confidence grew and my efforts always lead me to the right place,” said Andrini who at one phase of her career even tried out being a singer. Her current venture now stars her as a presenter of a fashion TV show on Indonesia’s latest English language TV channel.

Through her journeys to so many countries, Andrini also discovers that a career in F&B is something that she excels as well and truth be told, restaurants under her guidance thrive and can cope well against the competition, especially for the one she’s running now.

I decided to dig a bit deeper to what she really likes about food and found out that during every journey she takes abroad, she would go to Japanese or Chinese restaurants because of the rice factor. “If possible, I’d ask for a plate of rice to go along with any Western dish I’m encountering, even for steaks!” she said honestly.

“Even so, I’m cutting some slack for this one particular restaurant on the mountaintop of a ski resort in Austria. I’d go there for the ribs whereas people are coming for the skiing!” she told us and our abrupt laughing brought cheer to the lunch we had that day.


Twitter: @adeandrini


Featured in THE FOODIE MAGAZINE May 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Halal-Certified Bakeries: Banjarmasin – South Kalimantan (per August 2014)

List of MUI halal-certified bakeries in and around the city of Banjarmasin as per August 2014 as sourced from Halal Corner and LPPOM MUI of South Kalimantan:

1. CV Arsila Bakery (Banjarmasin, Banjarbaru)
2. Banjar Harum Bakery (Landasan Ulin, Banjarbaru)
3. Sumber Agung (Martapura)
4. CV Barito Lancar Abadi (Landasan Ulin, Banjarbaru)
5. CV AMW (La Salsa Bakery) (Banjarmasin)
6. Perusahaan Roti Raghif (Martapura)
7. Ebe Bakery (Banjarbaru)
8. Arabica Bakery (Banjarbaru)
9. Varia Rasa Bakery (Banjarmasin)
10. CV Rahman Purnama (Banjarmasin)
11. Shireen Bakery (Banjarmasin – Banjarbaru)
12. AZ Express Bakery (Banjarbaru)
13. PT. Matahari Putra Prima, Tbk. (Duta Mall, Banjarmasin – Banjarbaru)

Additional information:

As per the inquiries made by the people of Banjarmasin regarding the halal status of Crystal Bakery, LPPOM MUI of South Kalimantan stated that Crystal Bakery has not yet registered its products for halal-certification (as per August 2014).

Chef Nal 2

Tried and Tested: Sea Bass From The Sky (The Foodie Magazine, May 2014)

Young and spirited Nalendra Anindita has come full circle. After his tenure in Dubai for several years he is back in his native Bandung and is now the creative power behind the inspired dishes at The Trans Hotel. During our visit there, the chef shared an elegant recipe involving delicious sea bass cooked with a stunning view behind him!

Chef Nal 1
Chef Nalendra Anindita

Working in hospitality is something that runs in the family of Chef Nalendra Anindita. Initially, he wanted was to become a doctor, but fate spoke differently and he ultimately decided to follow the footsteps of his father and enrolled at a cookery course at one of Indonesia’s most prominent tourism schools in Bandung.

After he graduated, Nalendra started his career modestly at local restaurants and slowly moved to hotels in Jakarta. After two years of experience locally, he finally seized a chance to further his career by working in Dubai and Abu Dhabi.

Affectionately called Chef Nal by his coworkers at The Trans Hotel, started a fresh page by working at restaurants at the famed Burj al Arab and Jumeirah Emirates Tower Hotel until he became the Chef de Partie at the Roberto Cavalli Club.

Chef Nal 4

“Before I had the chance to work in a five star hotel in the middle of Dubai’s famous F1 circuit and afterwards at Roberto Cavalli’s, I had the experience of hosting VIPs like the owner himself, prominent sheikhs and even US President Bill Clinton,” said Chef Nal.

Being a family man, Chef Nal decided to return home after his venture at the Roberto Cavalli. “I went back home to meet my newly born baby and in turn, I started a fascinating career at this hotel,” said Chef Nal about his initial post as Sous Chef with The Trans Hotel.

Just within a span of two years, he has been entrusted with bigger responsibilities as chef de cuisine for The 18th Restaurant & Lounge and now as the Executive Sous Chef of the hotel. “To be able to conceptualize and nurture The 18th since the beginning was such a joyous experience, especially watching it grow until now,” Chef Nal confesses.

Chef Nal took us to up to The 18th, the highest restaurant in Bandung, and cooked for us a Japanese-influenced sea bass recipe with a modernist touch. Even with its sophisticated look, the recipe is actually a fairly easy one for you all to try at home. So buckle up and enjoy the ride under Chef Nal’s simple guidance.




Serves: 1 portion

Chef Nal 3

  • Ingredients:

Sea Bass Marination
160gr              Sea bass
100gr              Miso paste
500ml             Dashi stock
20gr                Konbu
50gr                Katsuobushi

Coffee spaghetti
250ml             Espresso
2gr                    Alginate

Miso foam
250ml             Miso stock

Squid ink veloute
100ml             Squid ink
100ml             Fish stock
50gr                 Roux

20gr                Carrot
5gr                  Snow peas
5gr                  Green pea puree
5gr                  Frisee lettuce
5gr                  Red pepper marmalade

Chef Nal 5

  • Method:
  1. Fillet the whole fish and portion it for 160 gr.
  2. Prepare the marination by mixing all the sea bass marination ingredients and bring it to boil then simmer.
  3. Set aside the mixture and let it cool down. Once the temperature gets normal, put put in the fish to marinade and leave it for a day.
  4. To make the spaghetti, mix all of the ingredients up, strain it all, and put it in the refrigerator overnight.
  5. Afterwards, put the liquid into a syringe and press it through a small and elastic straw. Let it rest for about two minutes and then strain it up and rinse by putting the spaghetti on mineral water.
  6. Remove the fillet from the marination and put it into the oven for about 13 minutes on 180C.
  7. While waiting the fish, blend the mixture of miso foam in a bowl by using a hand blender until it foamy.
  8. Cook the veloute by using a fish stock as the base and infused with squid ink then thicken with roux (if needed).
  9. Plate the fish and garnish it with yellow frisee lettuce, red pepper marmalade, & miso.


Featured in THE FOODIE MAGAZINE May 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Yono Purnomo 1

Stuff of Legends: Yono Purnomo – The Frontier Indonesian Chef

For all my life, I have never heard of an Indonesian chef who successfully opened his own restaurant abroad for several decades now and flourishes still! That chef is none other than Yono Purnomo and his fine-dining restaurant in Albany, New York engraved with his own first name, Yono’s.

Although probably only a handful of us Indonesian have ever been to his restaurant, his own reputation is unarguably the thing that precedes him for so many years. Chef Yono occasionally travels back to Indonesia to contribute his vast experience for seminars or culinary events, but in truth, he actually already gave so much to promote Indonesian cuisine from as far as the 1970s abroad.

The young and spirited Yono Purnomo, having graduated from tourism school in Bandung in 1971, embarked on a career journey with the Dutch’s famous cruise ship, SS Rotterdam. After several years of working there, seven trips around the globe, and meeting up with luminaries traveling on board like Jerry Lewis, Omar Sharif and Dizzy Gillespie, a fateful romantic meeting with his future wife Donna aboard the ship brought him back ashore.

After some time working with the country’s high profile restaurants, he finally found the real opportunity to start his own venture in Albany, New York.

Yono Purnomo 4
Photography by Randall Parry

Yono’s, his flagship restaurant that he runs with his wife and family features a majestic blend of contemporary Western cuisine with Indonesian influence in the menu. For that, the restaurant has been garnering critical acclaim, accolades, and even the chef himself appears on television shows and participates in preparing dinners on important occasions, such as for James Beard Foundation and many fundraising events.

Yono Purnomo 6
Photography by Douglas C. Liebig
Yono Purnomo 5
Photography by Douglas C. Liebig
Yono Purnomo 2
Photography by Douglas C. Liebig

Aside from his many achievements, the chef strives to always introduce his Indonesian heritage through cooking demonstrations, classes, lectures, and also through the community and fellow chefs. The chef is described as someone who would share his knowledge without any hesitation and William Wongso himself said that he’d take some of his time to visit Chef Yono’s restaurant whenever he’s in the States and that the two of them would converse about how to promote Indonesian cuisine for the world.

Among the refined dishes at Yono’s, the chef features the heart and soul of his own country from lumpia (spring roll), bakmi goreng (fried noodles), nasi goreng (fried rice), gado-gado (mixed vegetables with peanut sauce), and even kolak pisang (banana in palm sugar and coconut milk soup). These dishes alone would make anybody staying in the US for so long healed from their homesickness and Chef Yono Purnomo is to be credited for bringing the Indonesian dishes up to the gourmet level.

Yono Purnomo 3

For Chef Yono and his wife, it appears that nothing would make them happier than seeing Dominick, their eldest son, becomes so connected with his parents’ way of running the business and even started his own brasserie on the same establishment with his father’s restaurant. The brasserie that he runs, dp An American Brasserie, features dishes for lunch, dinner, and late night menus fit for sharing, has an American touch to it with its burgers, and provides the staples of typical French brasserie also.

It seems there’s no stopping for Chef Yono Purnomo and his family to influence the community with their hard work and talent. In the chef’s case however, his contribution to promote Indonesian cuisine continues still and energetic as ever, as described heartwarmingly from his wide and honest smile.


25 Chapel Street, Albany, New York

25 Chapel Street, Albany, New York


Photos by: Douglas C. Liebig, Randall Parry, and Yono Purnomo’s personal collection

Satoo - Linamnam 5

Linamnam! Flavors of The Philippines at SATOO, Shangri-La Jakarta

Commemorating the 65 years of friendship between Indonesia and The Philippines; the Embassy of The Philippines to Indonesia supported by the country’s department of agriculture, chamber of commerce, and the national airlines are currently presenting the festivity of flavors of The Philippines’ cuisine at SATOO, Shangri-La Jakarta for only from 3 – 10 September 2014.

Despite the close proximity between both countries; the culture and the cuisine are pretty much a first-timer experience for me, if you compare it to those that I know from Malay Peninsula or even as far as Thailand and Vietnam. Therefore, the official lunch with the ambassador was an important event to really give me the experience.

Her Excellency Maria Rosario C. Aguinaldo, the Ambassador of The Philippines to Indonesia
Her Excellency Maria Rosario C. Aguinaldo, the Ambassador of The Philippines to Indonesia

After a vigorous opening from Her Excellency Maria Rosario C. Aguinaldo, who is both an important element in the relationship between two countries and also an experienced bon vivant, we as her honorable guests were more than delighted to enjoy the best of The Philippines as presented by the young yet experienced Chef Jam Melchor.

GenSan tuna crudo, sriracha, crispy vermicelli, baby rockets, and cherry tomatoes
GenSan tuna crudo, sriracha, crispy vermicelli, baby rockets, and cherry tomatoes

We were off with a good start from a ceviche-inspired dish made from ‘cooked’ tuna specially brought from General Santos (abbreviated as GenSan) of the southern island of the country. The excellent marination was a mixture of acidic spiciness from Sriracha sauce and the umami flavor was intriguing enough to reach the second chapter.

Prawn pineapple sinigang
Prawn pineapple sinigang

This time, it is the sayur asam of The Philippines or sinigang as they name it. According to a good friend of mine from the magazine I’m currently working with, the people of the archipelago are naturally fond of sour flavors and that it’s more sour than our usual sayur asam or garang asam. I have to agree with that, although this one was still in a friendly level of sourness and it was made complete with the use of shrimp, string beans, and a really good pineapple. The produce from The Philippines continued to amaze me indeed!

Roasted chicken Bacolod-style, Davao's pomelo, mixed greens, and sinamak annatto vinaigrette
Roasted chicken Bacolod-style, Davao’s pomelo, mixed greens, and sinamak annatto vinaigrette

The third course involved roasted chicken brought special from Visayas region or known as the bacolod-style chicken. It was combined with Davao’s pomelo, mixed greens, and special vinaigrette sauce. I wished I could see more salad elements but certainly the chicken was the star, especially with the interesting mix of sour flavors coming from the pomelo and vinaigrette sauce. It felt so authentic indeed.

Grilled milkfish belly tocino with crab roe risotto
Grilled milkfish belly tocino with crab roe risotto

The fourth course was the most dear to me as the chef specifically used a familiar ingredient that we all know as ikan bandeng or milkfish and it happens to be the country’s national fish as well. The fish was grilled nicely and moist in the interior. It worked perfectly with, what I would assume as The Philippines’ kecap manis sauce, and complemented with the unique crab roe risotto.

Angus rib eye 'bistek' with portabello confit and biringhe curry ball
Angus rib eye ‘bistek’ with portabello confit and biringhe curry ball

The final main dish came from Angus rib eye steak with The Philippines’ curry ball filled with quail’s egg. The curry ball was made from sticky rice, tasted unlike Indian curry but works well with my palate, and combined with raisins to make it feel sweet as well. The quail’s egg was of course, a good surprise. Other than that, the steak brought great satisfaction as well.


Finally, since The Philippines’ culture are mostly inspired from the Spanish civilization, that’s why a good flan is a must for a good ending. The custard was served upon mamon or a flat bread that works well with the flan‘s smooth texture. To make it even more colorful, the chef put the lemon cream on the top of it. Scoop it altogether at the same time and you’ll be more than pleased to enjoy it until the last dig.

It was a pleasant experience for me but I have to agree with the ambassador. For them, our flavors are probably too overwhelming especially with the ‘excessive’ use of spice here. For us, it might be the contradiction but I’d like to think that The Philippines are doing their best to produce the maximum flavors from the less liberal use of spices.

Satoo - Linamnam 2

So, it is time for you to try the rest of Chef Jam Melchor’s creations and it will be in abundant of options. Me myself is planning to make another visit soon to SATOO to have more from The Philippines (crossing my chances at balut perhaps?) and I’d like to see you there enjoying a good time as well.

Linamnam has no equivalent of word in English and Bahasa but it can be roughly translated as something so immensely delicious and intricate, made possible only through a thorough preparation and adept skills. CMIIW. ;)


Halal-friendly (ask if there’s alcohol or pork incorporated with the dishes)
Suitable for vegetarians

Shangri-La Hotel, Kota BNI
Jalan Jend. Sudirman Kav. 1, Jakarta – Indonesia

RSVP: +62.21.2939.9562

Opening hours:
Everyday, all-day dining


Breakfast: IDR 276,000 nett
Lunch: Mon-Fri IDR 325,000++
Brunch: Sat-Sun IDR 400,000++
Dinner: Sun-Thu IDR 351,000++ , Fri-Sat IDR 388,000