For a 26-year-old chef, perhaps only Putri Mumpuni who has seen a lot of actions introducing Indonesian cuisine around the globe through food diplomatic missions. Recently, Putri shared us her adventures and the relentless pursuit of knowledge, now within the world of pastry.
The bean-to-bar movement within the cocoa and coffee industry, or the farm-to-table concept found in gourmet restaurants of today have noble ideas to begin with. After four years in the business; Krakakoa has empowered hundreds of farmers, created a lineup of award-winning artisanal chocolate bars, and is ready to represent the finest from Indonesia.
“RAMEN SEIROCK-YA JEPANG” yang dikelola oleh PT. JOYPACK FOODS INDONESIA telah memperoleh sertifikat HALAL dari LPPOM MUI.
Michelin is pleased to unveil the first selection for the MICHELIN Guide Bangkok, which features a total of 98 restaurants. This selection highlights how the city embraces international dining without abandoning its own heritage and authentic cuisine – which draws millions of visitors worldwide.
The seasoned French chef Mr Eric Gouteyron welcomed Passion at his boutique pastry shop L’Amandine in Kelapa Gading, Jakarta. There he told us about his colorful soon-to-be four decade career as a professional pastry chef and how he fell in love deeply with Indonesia.