Celebrity Chef Rinrin Marinka Introduces Elevated Indonesian Menu for Aryaduta Hotel

Selalu ada ruang untuk mempromosikan kuliner kebanggaan negeri ini dan dengan elegan memperlihatkannya di berbagai lembaga berbintang lima di tanah air adalah salah satu media yang tepat.

Aryaduta Jakarta yang berlokasi di depan Tugu Tani yang historis ini sudah dikenal sejak lama sebagai hotel bintang lima dengan berbagai restorannya yang ternama. Momentum berkibarnya kuliner tanah air di dalam maupun luar negeri tidak ketinggalan untuk dikejar oleh hotel ini.

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Dengan menggaet celebrity chef kenamaan Rinrin Marinka, Aryaduta akan menampilkan berbagai sajian khas Indonesia yang telah dielevasi penampilan dan rasanya dengan menu yang berbeda-beda setiap serinya.

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Untuk kali pertama ini, empat dari dua belas menu tradisional yang pada kesempatan lalu disorot adalah Asinan Betawi, Kerak Telor, Nasi Goreng Kambing, serta Es Teler.

“Nasi goreng dengan daging domba yang dibumbui santan serta ditambahkan telur dan acar. Tambahannya ada martabak tradisional,” tutur sang chef.

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Jadi jangan sampai terlewat kesempatan yang satu ini ketika bertandang ke Aryaduta. Selain promosi menu Indonesia ini, Aryaduta juga akan menjalani proses renovasi di berbagai penjuru hotelnya. Tentunya akan sangat menarik untuk melihat apa yang akan Aryaduta perkenalkan di masa mendatang!


Aryaduta Hotels
www.aryaduta.com

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Discovering the True Meaning Behind Re.juve’s Excellent “Cold-Pressed Juice”

Melawan rasa kantuk di Sabtu pagi sebetulnya bukan perkara mudah. Tapi akhir pekan waktu itu ada alasan kuat untuk menahan diri tetap terjaga. Belum lama berselang, Re.juve mengajak saya untuk berkunjung ke fasilitas produksinya di Tangerang.

Hey, I’m always up for stuff like this you know – visiting a food production facility! Thanks Re.juve, always consider me joining for stuff like this!

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Tanpa tedeng aling-aling langsung saja saya melesat menuju Sequis Plaza di Bilangan Jendral Sudirman tempat Re.juve berpusat di kota Jakarta ini. Berkumpullah kami semua di situ segala macam insan hipster dari dunia blogger, vlogger, serta Instagrammer dari seantero ibukota.

Setelah disuguhi makan pagi berupa quinoa, salad, serta salmon dan dibekali sebotol cold-pressed juice Re.juve untuk memompa semangat pagi; beranjaklah kami menuju Tangerang dimana pusat produksi terletak. Apparently, pabrik milik Re.juve ini berada satu lokasi bersama pengolahan buah-buahan milik Sunpride yang merupakan sister company mereka.

Perjalanan satu jam di waktu pagi Sabtu yang sendu itu berjalan lancar dan setibanya, langsung saja kami dibagi tiga kelompok yang akan bergiliran melihat proses produksi dari A-Z.

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Melengkapi diri kami dengan mengenakan sepatu boot, jas lab, masker, dan menjalani proses sterilisasi yang cukup ketat; akhirnya kami menyaksikan fasilitas Re.juve yang dijaga dengan suhu rendah dan tingkat higienis yang tinggi.

Pada dasarnya cold-pressed juice adalah satu definisi rumit dan ringkih serta harus memenuhi banyak syarat. Pada Buah-buahan maupun sayuran yang tengah di-jus haruslah terjaga pada suhu rendah serta tidak terjadi oksidasi. Tentunya ini hanya tercapai melalui ruangan yang yang telah dikondisikan serta mesin juicer khusus yang mampu melakukannya secara konsisten.

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Seperti yang kita ketahui, suhu yang sedikit memanas lebih dari semestinya maupun hal-hal lainnya yang tidak terjaga dengan baik malah berpotensi menjadikan bahan-bahan yang tengah di-jus menjadi berkurang nilai nutrisi serta kualitasnya.

Tidak hanya itu, Re.juve yang telah berdiri sejak tahun 2014 ini juga memperlihatkan bagaimana telatennya mereka membersihkan buah-buahan serta sayuran terlebih dahulu sebelum diproses. Misalnya saja beetroot yang harus disikat manual satu per satu agar sisa tanah yang menempel terlepas, pencucian buah-buahan melalui sebuah mesin pencuci khusus yang mengunakan chlorinated water untuk kemudian dibasuh dengan air reverse osmosis serta penjagaan ketat suhu air yang haruslah rendah.

Setelah itu barulah pemrosesan juicing berlangsung yang didasarkan dari resep ketat untuk menghasilkan 20 botol jus per satu batch proses. Di sisi lain bahkan kacang almond yang akan dijadikan susu juga harus menjalani proses penyaringan berkali-kali agar menjadi sangat halus. Lalu menarik jauh ke belakang, tentunya Re.juve khusus menyetok buah-buahan berkualitas agar menghasilkan jus dengan mutu tinggi.

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Melalui kunjungan singkat setengah hari inilah segenap influencer di Jakarta diajak untuk mengerti dari manakah asal minuman lezat milik Re.juve ini. Tentunya itulah sebabnya harga cold-pressed juice tidaklah boleh dihargai murah atau dibandingkan dengan jus buah/sayur pada umumnya mengingat kegiatan produksinya yang selektif dan rumit.

Kami mengakhiri perjalanan hari itu dengan membawa banyak kenang-kenangan dari Re.juve. Ini adalah sebuah era dimana kita mencari secuil rasa sehat dan nikmat yang tidak mudah didapat di tengah hiruk pikuk dan polusi ibu kota. Namun rupanya Re.juve datang dengan sebuah produk yang memiliki nilai tinggi, semangat baru, serta menyenangkan untuk dinikmati.

Kudos Re.juve and thank you for the opportunity!


RE.JUVE
www.rejuve.id


Photography: Re.juve

El Asador: Traditionally Challenging (mise en place, Vol 17 – 2017)

bs_article4_1Grilling as we know it in Indonesia is mostly influenced by American culture and that it goes way back to the age of cowboys. What we may not really know is that the southern part of the continent apparently has a story of its own when it comes to steak. Coming to as far as Jakarta, El Asador shows us what’s so special about it.

El Asador is located in Jakarta’s Kemang neighborhood and for the past few years has been the best place to start appreciating the grilling culture as taught by the Patagonian cowboys of South America. The name of the restaurant itself refers to ‘the barbecuer’ or the heroes behind the wonderful steaks grilled on a parrilla.

The indoor parrilla grill, as used in El Asador and traditional Argentinian/Uruguayan steakhouses is a world of difference than the usual griddle that we often see. The Southern American counterpart uses metal nets laid flat and a space is provided below for the grilling fuel but not for direct fire, instead it utilizes indirect heat from embers of hardwood.

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Traditionally, the outdoor grill is made from a cross-shaped metal used to hold the whole animal together and it can be tilted manually further or closer against the open fire and to adapt against the wind. Usually this role is entrusted to asadors and the most experienced among them usually have the ability to hunt, slaughter the animal, and down with the cooking.

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The parrilla grill itself provides a challenging environment because of the immense heat. Hence the term of ‘mansquite’ among the asadors or the mixture of scents coming from sweat, meat, and smoke as a result of all-day grilling. It is the fruits of labor of these hardworking gentlemen.

El Asador uses specific beef aged between six to eight weeks and only seasoned with salt and pepper with no marinating process at all. The favorite cut here is definitely the ribs but the flat iron steak, chorizo, lamb sausage, and the traditionally known cuts such as vacio (flank steak), pamplona (chicken rolled with lamb fat), and lingua (beef tongue) are also must-tr y. These cuts are served altogether on a tray and it is a sight to see for meat lovers!

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With a huge crowd coming every day to El Asador to savor the steak and the togetherness, there’s no denying that the grilling heritage from the Patagonian gauchos will remain alive until far into the future.


EL ASADOR
www.elasador.co.id


Photography by Dennie Ramon

Original link: http://miseenplaceasia.com/traditionally-challenging/

Asia’s 50 Best Restaurants Announces 2017 Winners

Before an audience of the region’s most celebrated chefs, industry VIPs and international media, the list of Asia’s 50 Best Restaurants 2017, sponsored by S.Pellegrino & Acqua Panna, was announced at an awards ceremony at the W Hotel in Bangkok, Thailand. The 2017 list welcomes 10 new entries, while China, Japan, Singapore and Thailand each count 9 restaurants on the list.

Gaggan in Bangkok claims the No.1 spot for a third consecutive year. Gaggan retains the dual titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Thailand, sponsored by S.Pellegrino & Acqua Panna. Chef Gaggan Anand is renowned for his creative twists on Indian cuisine, reinventing traditional dishes through contemporary techniques.

Also representing Thailand are familiar favourites Nahm (No.5), Issaya Siamese Club (No.21), Eat Me (No.31) and Bo.Lan (No.19), the latter making a welcome return to the list. 2017 marks the debut of four Bangkok restaurants: Sühring (No.13), The Dining Room at The House on Sathorn (No.36), Le Du (No.37) and L’Atelier de Joël Robuchon Bangkok (No.40).

Individual Country Awards:

Rising one place to No.2, chef André Chiang’s Restaurant André retains the title of The Best Restaurant in Singapore, sponsored by S.Pellegrino & Acqua Panna. Other Singapore entries in the top 20 include Burnt Ends (No.10), Les Amis (No.16) and Waku Ghin (No.20).

Amber (No.3) in Hong Kong is again named The Best Restaurant in China, sponsored by S.Pellegrino & Acqua Panna. The seven Hong Kong restaurants in the 2017 list include longtime favourites, such as Lung King Heen (No.17) and The Chairman (No.47), as well as newcomer Ronin (No.45).

Narisawa (No.6), one of six Tokyo-based entries in the top 20, is named The Best Restaurant in Japan, sponsored by S.Pellegrino & Acqua Panna, for a fifth successive year. Florilège, the 2016 recipient of the One To Watch Award, debuts on the list at No.14.
Maintaining its No.15 ranking, Mingles in Seoul retains the title of The Best Restaurant in Korea while Gallery Vask (No.35) in Manila keeps The Best Restaurant in the Philippines honour.

At No. 30, Indian Accent is awarded The Best Restaurant in India for the third time. The winners’ circle also includes RAW (No.24), winning The Best Restaurant in Taiwan title, Ministry of Crab in Colombo (No.29) securing honours as The Best Restaurant in Sri Lanka.

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Other award winners announced include:

Highest New Entry Award, sponsored by Mekhong:
Odette, Singapore

Launched in November 2015, chef-owner Julien Royer’s restaurant at the iconic National Gallery Singapore debuts at No.9, the highest new entry in the history of the list. Serving Asian-inspired modern French cuisine, each dish at Odette is presented with impeccable style and characteristic perfection.

Asia’s Best Pastry Chef:
Kazutoshi Narita, Tokyo

Japanese chef Kazutoshi Narita began his career alongside the ‘Picasso of Pastries’ Pierre Hermé -currently The World’s Best Pastry Chef Award holder – before honing his skills at Joël Robuchon restaurants in New York, Las Vegas and Tokyo. At Esquisse and the recently opened Esquisse Cinq, both in Tokyo, the award-winning pastry specialist combines the delicate artistry of Japanese cuisine with the nuances and creative flair of French pâtisserie.

Chefs’ Choice Award, sponsored by Peroni:
Dave Pynt, Singapore

An apprenticeship at Asador Etxebarri in Spain helped spark Australian-born Dave Pynt’s passion for playing with fire. Since 2013, Pynt has been turning up the heat at Burnt Ends, a gourmet barbecue restaurant in Singapore. Pynt’s mastery of various cooking techniques – from smoking and slow roasting to grilling – has earned him the respect of his regional peers. Burnt Ends debuted on Asia’s 50 Best Restaurants list in 2015 at No.30 and this year Pynt is the recipient of the Chefs’ Choice Award, sponsored by Peroni.

The Art of Hospitality:
Den, Tokyo

Rising 26 places to No.11, Den delights in surprising and entertaining its guests, making it a worthy recipient of the inaugural Art of Hospitality Award in Asia. The approach is playful, personable and inventive, reflecting the personality of Den’s chef-owner, Zaiyu Hasegawa.

Highest Climber Award:
Locavore, Bali

Celebrating Balinese culture and using only sustainably sourced local ingredients, Locavore rises 27 places to No.22, earning the title of The Best Restaurant in Indonesia.

Other award honourees include chef-restaurateur May Chow of Little Bao in Hong Kong and Bangkok, who is named Asia’s Best Female Chef 2017. TocToc in Seoul earns the Miele One To Watch Award for its creative use of seasonal Korean ingredients and refined French-influenced menu. Celebrated Italian chef Umberto Bombana of 8 ½ Otto e Mezzo Bombana is this year’s recipient of the Diners Club® Lifetime Achievement Award.


Source & images: Catch On

Foodie Quotes #72

My work has gotten more political over time, but once you start exploring food, you find you’re up against economics and politics and psychology and anthropology, all of these different things you have to deal with.

– Michael Pollan