Culinary Events April 2014


APRIL 2014


Please note that some of the events may serve alcohol or non-halal ingredients.
Discretion is advised for those who have restrictions on dietary and belief.

Schedule is updating everyday!



Reopens on 2 April 2014

The Park Lane Jakarta is proudly reopening RIVA with a new concept of incorporating grill, bar, lounge with two undercover outdoor terraces of one facing the street and the other one with the view to the Hotel’s lagoon style pool. The new RIVA also features alfresco dining, lounge seating, and large screen for special events.

RIVA - Logo

Our Executive Chef, Deden Gumilar leads the kitchen brigade who have all trained under previous Michelin-starred experienced French chef de cuisine.

RIVA - Mango

The new menu will include steaks from the grill, wood oven pizzas, as well as all-time favorites pan seared foie gras and soufflés.

RIVA - Steak

Entertainment by DJ music & weekly live acoustic performance will be also featured by the new RIVA Grill, Bar and Terrace to give a new sense of excitement for Jakarta’s flourishing dining out and bar scenes.

For reservations please call RIVA at (021) 8282000 ext. 2067, BB Pin: 285EC8E6, or email at



14-19 April 2014

Mandarin Oriental, Jakarta’s all-day-dining restaurant, Cinnamon, continues to showcase world’s great culinary delight at its monthly food promotion.

MOHJ - Chef Raymond

From 14 to 19 April 2014, guests are invited to explore the exquisite taste of Lebanese cuisine, with subtle spices and fragrant flavors in this lively, contemporary dining venue. This unique and elegant journey of authentic cuisine will be presented by Chef Raymond Abou Rjeily, Chef de Cuisine of Mandarin Oriental, Kuala Lumpur.

Born in Lebanon, Chef Raymond embarked on his more than 12 years of culinary experience by working in award-winning and fine-dining restaurants in five-star hotels in Beirut, Doha, Abu Dhabi, Dubai and now Kuala Lumpur.

MOHJ - Arabic Mezzeh

True to Lebanese traditions, Chef Raymond will charm guests with a meticulous menu that includes the fresh flavors of tasty mezzeh and grilled dishes such as Shish Tawouk and Kafta Antabli, as well as Lebanese specialty desserts such as baklava and zabadi to satisfy all tastes. Enjoy an array of delicious Lebanese cuisine at lunch and dinner priced at IDR295,000++ per person.

For further information and reservations, please call Cinnamon at +62 (21) 2993 8888, or email



25 April 2014

Salt tapas, Bali will be pampering foodies this April with a special visit from none other than its owner, Australian celebrity chef, Luke Mangan.

“Luke is coming to town and our customers will have the opportunity to meet him in person during a number of culinary events that we have planned,” explains Rafael Nardo, Restaurant Manager of Salt tapas, Bali.

Luke Mangan

Luke’s career started in Melbourne under Herman Schneider, of ‘Two Faces’ fame. After completing his training, Luke persuaded Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London to give him a chance. He believes that working under these great chefs in the early years were the two most important steps he took to learn his craft.

He currently owns and operates glass brasserie, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt grill, Jakarta; Salt tapas, Bali; Salt grill and Salt tapas & bar, Singapore; Salt and the adjoining World Wine Bar, Tokyo. Salt grill onboard three P&O cruise liners also comes under his culinary umbrella and he recently opened a new wine bar in Sydney named mojo by Luke Mangan. On top of all this, he is also the consulting chef for Virgin Australia.

On 25th April 2014, Luke will host a stylish dinner at Salt tapas, Bali at the newly rebranded Peppers SentosaSeminyak and conduct a cooking class the following day.

For further information on the above release, please contact:
Rafael Nardo (Restaurant Manager)
Salt tapas, Bali
Peppers SentosaSeminyak
Jalan Pura Telaga Waja, Petitenget, Seminyak, Bali 80361, Indonesia
T. +62 361 737675


Pictures courtesy of each establishment


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s