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!

Krakakoa: The Finest From the Labor of Love (Passion, 2017)

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.

Sabrina Mustopo knew well that Indonesian cocoa has a lot of potential waiting to be further discovered. Her experience working with governments and international think tanks for agricultural matters brought her to a realization that improving the lives of the farmers will positively affect the cocoa industry and the nation’s economy. As we know it, our country is the third largest cocoa producer in the world but severely lacking when it comes to quality.

Together with her colleague Simon Wright, Kakoa was established in 2013 – which later rebranded as Krakakoa. The aim is to produce high quality Indonesian cocoa beans through sustainable farming methods and direct trade. Initially concentrated with plantations in Lampung; Krakakoa also partners with farmers from Bali, Kalimantan, and Sulawesi.

Krakakoa starts by training the farmers on a two-month program before finally outfitting them with tools, guaranteeing a good buying price, and giving them the freedom to choose whomever they want to sell their cocoa beans to. This bring a sense of motivation and responsibility for the farmers to truly tend their crops, while at the same time improving their livelihood and the whole industry in general.

Today, Krakakoa has a rich lineup of cacao-based products, from the single origins and flavored bars, to cacao nibs, drinking chocolates, and even cacao tea. The highlights from Krakakoa are the award-winning, signature single origin of 70% Sedayu Sumatra and 75% Saludengen Sulawesi bars. Additionally, the internationally recognized Academy of Chocolate from London also awarded their uniquely flavored chocolate bars such as the dark chocolate sea salt & pepper, the dark milk chocolate ginger, and the milk chocolate creamy coffee.

Further pursuing their ideals to showcase quality chocolate from Indonesia for the world; Krakakoa has been partnering with F&B personas and establishments – in addition to displaying their lineups at gourmet retailers in Jakarta, Bali, Bandung, Surabaya, Tangerang, and as far as Singapore.

Office: Jalan Bangka Raya no. 42A-1, Jakarta | T: +621227707031

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Images by: Krakakoa


Seirock-Ya, Restoran Ramen Pertama di Indonesia Yang Mendapatkan Sertifikasi Halal MUI

“RAMEN SEIROCK-YA JEPANG” yang dikelola oleh PT. JOYPACK FOODS INDONESIA telah memperoleh sertifikat HALAL dari LPPOM MUI dan menjadi yang pertama di Indonesia per 13 September 2017.

Adalah sebuah kelaziman bahwa bahan penting dalam pembuatan ramen adalah daging babi. RAMEN SEIROCK-YA JEPANG sebelum hadir di Indonesia telah menciptakan menu khusus agar masyarakat Muslim dapat menikmati ramen tanpa khawatir mengenai adanya bahan-bahan yang tidak halal. Meskipun menu-menunya didesain untuk pasar Indonesia, telah menjadi komitmen Seirock-ya untuk tetap memertahankan rasa otentik Jepang.


Jl. Radio Dalam Raya No.9 RT08 RW02, Gandaria Utara, Kebayoran Baru, Jakarta Selatan 12140

Bahasa Indonesia – PIC: Santy
TEL 0813 1450 0522 |
Bahasa Jepang – PIC: JU
TEL +81-90-4676-7683 |

The MICHELIN Guide Bangkok 2018 has arrived!

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.

Three restaurants obtain two stars in the MICHELIN Guide Bangkok 2018: Gaggan, where the Chef-owner Gaggan Anand takes Indian cuisine to a level rarely seen, and one that has a truly unique signature. His artful dishes are original and creative, with a wonderful blend of textures, flavours, and delicate spices.

Le Normandie, located in The Mandarin Oriental Hotel, also gains two stars. Opened in 1958, the restaurant offers a sophisticated French cuisine based on superb ingredients, refined techniques, and well executed combinations of flavours and textures. Also awarded two stars, Mezzaluna is perched on the 65th floor of the Lebua Hotel, and the chef and his team deliver European delights with Japanese precision in five- and seven-course set menus.

The first selection of the MICHELIN Guide Bangkok also award 14 restaurants one star, highlighting the quality of local cuisine, as 7 of these one star restaurants offer Thai cuisine prepared by local Thai chefs, like Chim by Siam Wisdom, where the chef revisits traditional Thai recipes to create dishes that strike a balance between the old and the new, and between Thai and foreign influences; Bo.lan; Saneh Jaan, a restaurant offering Thai dishes which are a mix of classics and hard-to-find recipes like kaengranjuan, a hot and spicy soup.

Innovative modern Thai cuisine is also well represented in Bangkok with Sra Bua by Kiin Kiin, where the chef respects traditional Thai flavours and ingredients but transforms them to produce something truly creative and original. Of particular interest, one street food vendor also obtains one star: Jay Fai, where the owner-chef insists on staying at the tiny open kitchen with her homemade charcoal stoves, continuing what her father started 70 years ago, making crab omelettes, crab curries and dry congee.

International cuisine is also recognized in the MICHELIN Guide Bangkok 2018 with establishments awarded one star such as Ginza Sushi Ichi, a sushi restaurant where ingredients are delivered straight from markets in Tokyo every 24 hours, or Sühring, where brothers Mathias and Thomas Sühring deliver their very own style of modern German cooking that is sometimes playful, sometimes classic and always prepared with care. L’Atelier de Joël Robuchon, J’AIME by Jean-Michel Lorrain, Elements and Savelberg, both gain a star in this first selection, with these restaurants serving French contemporary cuisine.

This year’s selection also features a total of 35 restaurants awarded a Bib Gourmand, a distinction as popular with chefs as it is with gourmets, which recognize favorite establishments selected by the
MICHELIN inspectors for their good value for money, as they serve a quality menu for a maximum of THB 1000.

On the ground the inspectors unearthed all kinds of delights: from street food like Baan Yai Phad Thai, one of the best place for Phad Thai, or Guay Tiew Kua Gai Suanmali, a long-standing stir-fried chicken noodle shop, to more traditional restaurants offering local and delicious Thai cuisine.

For example, Jay Oh serves local style seafood and dishes in a very local rustic, casual ambience where long queues are seen every night, and also obtaining a Bib Gourmand, Baannai, located in a beautiful Thai style wooden house with a well decorated garden serving traditional and delicate Thai food, or Soul Food Mahanakorn which serves modern Thai food.

Reflecting the impressive diversity of street food in Bangkok, which is one of the most attractive spots for visitors from around the world, the MICHELIN guide selects a total of 28 street food stalls.

View the full selection of the MICHELIN Guide Bangkok 2018 on the website in English and Thai.

The selection of the MICHELIN Guide Bangkok 2018 features:
✓ 3 two-stars restaurants
✓ 14 one-star restaurants
✓ 35 Bib Gourmand restaurants

Chef Eric Gouteyron: The One Who Fell in Love With Indonesia (Passion, 2017)

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.

How did you become a pastry chef?

You can say my passion in this industry went through two important stages in the beginning. First, there was my mother who taught me pastry since I was 12 back in my hometown Le Puy, nearby Lyon.

Then, I decided to pursue my passion and applied for apprenticeship, worked at several pastry shops, and finally met Mr Gerard Sciennat – the second person who inspired me immensely. He’s a gifted pastry chef who always created masterpiece for his clients. He motivated me to join competitions. When I got first place, he gave me an opportunity to train in Paris.

You had a fantastic spell back in New York we heard. Care to tell us about it?

I was recommended by an American friend during my training in Paris to work at The River Cafe in New York, a famous restaurant by the river overlooking the Manhattan district. It’s a very beautiful restaurant and my first time working abroad. Moreover, celebrities frequented the restaurant from time to time. I met Rod Stewart, Luther Vandross, and many more during my time there.

Next I was appointed as the Executive Pastry Chef at The Plaza Hotel, my first time working for five-star establishment. I stayed there for fourteen years and we did also many celebrity weddings there like for Eddy Murphy, Michael Douglas, and for Mr Trump as well – the proprietor at that time.

What’s after New York and why did you decide to stay in Asia afterwards?

Next I joined Fairmont Hotels group and was assigned to their property in Dubai. One time I was also part of the pre-opening team for Fairmont Bab Al Bahr, Abu Dhabi.

As for why I stay in Asia until now. It all started during my tenure back in Dubai. I was working perhaps with the best team I ever had in my entire career. It was a team comprised of people from different nationalities, and I found out that Indonesians in particular are very passionate people. That’s why I wanted to find out more about Asia. From there I went to Hong Kong and eventually, Indonesia.

How did you start it here in Indonesia?

After a brief spell with Intercontinental Hong Kong, I joined The Harvest here as their F&B Director. At the end of my contract, I met my old friend Chef Chandra Yudasswara, whom I had the pleasure to work with during my time back in Dubai. We work together now. He’s expanding Portable Kitchen & Bar, and I’m running L’Amandine as the pastry counterpart.

So, how would you suggest people to enjoy L’Amandine products and can you highlight some of the best?

Well, imagine yourself back at home and feeling hungry. Imagine how nice it would be to please yourself with a slice of our bread, added with smoked salmon, cold cuts, or put some sour cream on our homemade rye bread. Perhaps you can also make yourself a quick sandwich, with BLT (Bacon, Lettuce, Tomato) and melted cheese on top. You can do a lot of alternatives and very healthy as well.

The signature product for L’Amandine is the Black Diamond – an entremet of almond & chocolate dacquoise, with mild acidity came from passion fruit and the sweet, light bitterness of the chocolate. We have also the Black & White Truffle and Chocolate Double Fudge. We’re also known for our croissants.

Now that you have been living here for quite some time, are you planning to stay in Indonesia for good?

As a chef, it’s difficult to imagine myself dropping the suitcase and settle somewhere permanently. But for Indonesia, I really enjoy myself living here and I am seriously considering to stay for good.
There’s something that I admire from the people. Here people act naturally and they are always smiling. Even though life treats them bad, they are still genuinely happy. This is a situation unlike anywhere else I ever found out during my travels.

Lastly, tell us about your favorite Indonesian food?

Oxtail soup is nice. I also like gado-gado, rendang, and other Padang food! I don’t eat much rice but nasi goreng is a good treat once in a while.

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Images by: Edwin Pangestu

4 Hidangan Yang Menggambarkan Kekayaan Kuliner Timur Tengah

Timur Tengah selama ribuan tahun menjadi saksi sejarah bangkit serta runtuhnya begitu banyak kebudayaan dunia. Buku-buku sejarah biasanya selalu memulai kepingan cerita peradaban dari wilayah ini. Sejak zaman sebelum Masehi hingga kini, bercampurlah banyak pengaruh di negeri-negeri sepanjang Timur Tengah hingga sejauh Afrika Utara bahkan India. Tak pelak, apa-apa yang dihasilkan sepanjang sejarah manusia dari Timur Tengah selalu terasa kehadirannya di berbagai belahan dunia lainnya.

Begitupun untuk dunia kuliner. Timur Tengah yang lebih dulu mengecap puncak peradaban manusia tidak hanya menghasilkan kekayaan budaya maupun teknologi. Warisan kuliner dari sub-benua Asia ini ternyata sangat kaya dan sayangnya masih terbilang minim kehadirannya di Indonesia.

Kali ini mari kita menapak tilas sejarah kuliner di Timur Tengah dan warisannya yang kini terasa kehadirannya di seantero dunia. Berikut adalah lima diantaranya yang selalu hadir di bulan Ramadhan.


Tidak ada yang bisa menyangsikan bahwa kopi dipopulerkan berkat sumbangsih masyarakat Timur Tengah di abad pertengahan dan kemudian oleh bangsa Turki dalam persinggungannya dengan negara-negara Eropa sebagai kelanjutannya.


Awalnya kopi bukan diminum seperti masa kini ketika tumbuhannya pertama ditemukan di Ethiopia pada abad ke 11. Namun pada ratusan tahun berikutnya, kopi berubah menjadi minuman dan populer di seluruh Jazirah Arab berkat kultivasinya di negeri Yaman yang subur. Abad-abad berikutnya pada masa hegemoni Kesultanan Turki Utsmaniyah, kopi menjadi minuman favorit seluruh rakyat dan melebar pengaruhnya hingga ke Eropa.

Konon Gubernur Turki di Yaman adalah yang berjasa membawa kopi pertama kali ke Istanbul. Dari kota ini, kopi mulai dikenal oleh para pedagang Venesia dan mulai merambah masuk ke kehidupan para bangsawan di Perancis, Austria, serta Inggris dan Belanda – baik melalui jalur diplomasi maupun jalur peperangan. Kopi memberikan warna tersendiri di tengah-tengah deru berkecamuknya konflik dan persahabatan antara kebudayaan Islam dan Eropa di masa lalu.


Salad. Terdengar sangat lazim bukan? Namun jangan salah, salad di masakan Timur Tengah memiliki sejarah panjang dalam persinggungannya dengan kebudayaan kuno seperti Yunani dan Romawi.


Mungkin bagian yang mengukuhkan seni kuliner dunia modern datang dari seorang bernama Ziryab pada abad ke 9 Masehi dari negeri Andalusia. Kala itu Ziryab menggagas pentingnya menikmati makanan dalam tiga fase yaitu mulai dari makanan pembuka, menu utama, dan makanan penutup.

Sejak itulah masyarakat Timur Tengah sepertinya lebih mengapresiasi kembali seni kuliner mereka. Kebudayaan Islam yang berpusat di wilayah Sham (atau yang kini meliputi Palestina, Lebanon, dan Suriah) dikenal memiliki beragam menu makanan pembuka. Contohnya adalah roti-rotian yang dimakan bersama salad fattoush (potongan beragam jenis sayuran, keju, dan minyak zaitun), baba ghanoush (salad terong), tabbouleh (potongan kecil tomat, peterseli, bawang, bulgur, daun mint, dan minyak zaitun), hingga yang paling legendaris adalah hummus (cocolan yang terbuat dari kacang chickpeas, tahini, dan minyak zaitun)


Percampuran unik antara berbagai kebudayaan mulai Romawi Timur, bangsa pengembara di Asia Tengah sebelum mereka menetap di Anatolia, serta kemiripan dengan dessert khas Persia menjadikan baklava satu hidangan kebanggaan bangsa Turki.


Baklava lazimnya dijadikan sebagai kudapan pendamping kopi Turki yang pahit dan berkarakter. Terbuat dari berlembar-lembar filo pastry tipis yang dibubuhi mentega dan diisikan kacang-kacangan, baklava kemudian dipanggang dan disiram dengan sirup madu dan air mawar.

Kerap dijuluki sebagai “The Queen of Desserts”, kemewahan baklava yang mendominasi kuliner Turki di abad Renaisans hingga masa kini ternyata telah berkembang ke seluruh dunia dan memberikan sentuhan tersendiri pada seni kuliner modern.


Masih dari ranah dessert, tentu sulit untuk menafikan betapa populernya hidangan Umm Ali atau Om Ali di dunia perkulineran Timur Tengah. Hidangan khas Mesir ini kerap disamakan dengan bread & butter pudding versi Barat, namun Umm Ali ternyata memiliki perbedaan yang cukup mencolok.


Meskipun asal mula umm ali konon didasari sebuah cerita konspirasi, dessert yang satu ini menutup sejarah gelapnya berkat penggunaan bahan-bahan segar dan berkualitas dalam pembuatannya. Misalnya saja penggunaan pastry yang baru dipanggang ketimbang roti lama pada versi bread & butter pudding.

Begitupun dalam hal lainnya; umm ali menggunakan madu, kismis, kacang-kacangan, serta susu kerbau ketimbang susu kental manis. Bersanding dengan baklava, fakta ini tentu menjadikan umm ali sebuah dessert berkelas yang tidak boleh dilewatkan setelah bersantap hidangan khas Timur Tengah.



Gambar sampul:

Original link: (gastroficionado)