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.
KRAKAKOA | www.krakakoa.com
Office: Jalan Bangka Raya no. 42A-1, Jakarta | T: +621227707031
As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty – macarons!
Established in 2011, the company actually started as an online shop. The drive to move forward came from the simple, pure love of baking of its owner Stella Lowis including the pursuit of building her own pastry shop one day.
For Ms. Lowis, her version of pastry shop should be a refined one, based also by her serious education background at Le Cordon Bleu, Australia. “I gained a lot of experience by working part time as a pastry chef at several restaurants and catering company that supplies pastry for five-star luxury hotels”, said Stella. When she returned to Indonesia, Stella worked together with his brother, Harryck Lowis, to experiment over many recipes until finally they’re ready to share it with everyone.
Persevering for several months initially, orders since then had been coming non-stop. After some time realizing, it’s time for her to build her first shop in Medan. Her unique take on pastry was warmly welcomed there. Years passing by and La Maison have started to take shape and grow into something more significant. Finally, it’s high time for her to spread out the wings of La Maison to Jakarta – the one city where appreciation of pastry is at its zenith in Indonesia.
Speaking about the characteristics of this pastry shop, La Maison is almost exclusively promoting a vast array of macarons – a complicated confection that has gained prominence over Indonesian pastry world for the past few years.
“This small tidbit requires delicate hands and a very complex balance between texture and flavor. Its smooth top, ruffled circumference, a flat base, has mild moistness, and it should easily melt in your mouth. Now that’s what we’re aiming for and the challenge proved to be exciting”, said Stella smiling vigorously.
Taking it to the next level, La Maison’s mind-blowing innovations are macaron flavors which are inspired by Indonesian cuisine – such as Nasi Uduk, Lemper Ayam, Martabak Bangka, or even Sate Padang. “One of our best-selling however, is the Salted Popcorn Macaron. Although people tend to perceive macaron as something sweet, the savory version is actually a success”, shared Ms. Lowis.
From the cakes department, Stella personally admits that each and every of them has to be made with passion by using the finest ingredients and decorated with utmost care. “Two things taken into consideration are taste and also the aesthetic elements”, she said. One of La Maison’s signature cake (and apparently everyone’s favorite) is the Mademoiselle – a refreshing take of almond cake with layers of fresh watermelon, strawberries, red dragon fruit, and decorated with red rose petals.
To fully proceed professionally, Stella observes the trend as well. “Locally speaking, pastry has come a long way in our country. People used to buy cakes only for special occasions but now they have found the simple pleasure of enjoying it any time”, she said. Her remark here pointed out how strategic this move to cater Jakartans who are increasingly fond of dining out and nibbling with pastry.
The pastry industry in Indonesia has grown exponentially for quite some time now and shops can be found in many corners of Indonesian cities. The global trends, more or less, influence the demands especially now in the digital era where customers can simply access interesting pastry innovations by browsing through the social media.
So the next question would be, what’s after this for La Maison? Stella is certainly aiming to expand to other cities and in-between, she hopes to engage in interesting collaborations with legends in pastry industry. What’s even bigger in mind for her though is to keep on improving and serving the best for her beloved customers. (RF)
LA MAISON | www.lamaison.com
Jalan Biduk no. 66, Medan
T: +62 821 6602 6668 / +62 61 4573 745
Opening hours: Mon-Sun, 11am – 5.30pm
Grand Indonesia, East Mall – Jakarta
T: +62 811 987 6668 / +62 21 2358 1331
Opening hours: Mon-Sun, 10am – 10pm
It is now only a year to go now until Dapur Solo, a Jakarta-based Javanese cuisine restaurant chain, commemorates its thirtieth year of existence. Like legends of prominent start-up businesses, Dapur Solo actually also started from a home garage, selling only rujak (Indonesian-style salad with spicy dressing) and fruit juices at that time.
The proprietress Mrs Swandani Kumarga began promoting her rujak to people in her neighborhood spreading pamphlets on a bicycle. Gradually, she began introducing traditional Central Javanese cuisine – particularly dishes coming from the city of Solo and Yogyakarta. She’s paying a tribute to her ancestral hometown’s recipes and from there, her business rose to prominence around the area of Sunter in Northern Jakarta.
Many years later, the same passion and perseverance remain. Hardworking and dynamic as always, Mrs Swan keeps herself in touch with many key aspects of the business. “Passion is key in F&B industy as we will not go far without it. You definitely have to know your customers better, recognize the best ingredients, and once you are bigger – quality control is number one”, shares the lady.
Mrs Swan now runs 15 outlets of Dapur Solo on a different scale – including five full-fledged restaurants and her more recent innovations such as the delivery outposts and an homage to traditional Indonesian desserts and snacks shop, branded as Iki Koue and Sowan.
Despite the business started from as far as 1988, Dapur Solo underwent major expansions which only took place just a decade ago. There was a drive behind all these changes and apparently, the reason was undoubtedly poetic.
“It all started with a dream”, says Mrs Swan. It’s a tag line also seen in one corner of her every restaurant. Her visionary goal is to promote Indonesian cuisine on international level and by that, there’s a perpetual need to expand. Even up until now, there’s only a handful of well-standardized Indonesian restaurant chain and mostly are only in Jakarta, with Dapur Solo as one of them. Competition is rather fierce, especially coming from the more experienced Western cuisine chain restaurants and people’s preference with that.
Mrs Swan was quick to open her second outlet on the wealthy Southern Jakarta neighborhood in 2007 and that was only a year after the re-branding campaign. As an avid marketer and quick learner, Mrs Swan knows really well on how to utilize young talents to create the whole new fresh look of her business, playing around with other initiatives such as the successful delivery system known as DS Lunch Box, and more recently – harnessing the power of social media.
Even so, Dapur Solo is still pretty much conservative when it comes to bigger expansion plans. “We are expanding only by using our own capital. The thought of franchising the business was intriguing, but we do not want to compromise quality”, she says. She is lamenting the fact that many franchisees nowadays are more profit-minded rather than seriously involving themselves in the business.
Now as her Dapur Solo grows, the role of central kitchen and training center become more important than ever. Learning from all the trials and errors, Mrs Swan has created a unique logistics process – starting with devising right recipes since Indonesian cuisine is difficult to standardize, the division of roles between central kitchen and the outlets, the delivery scheduling, and other minute details.
Additionally, Dapur Solo also boasts its value proposition to differentiate what it has to offer against the competition. Two things generally perceived immediately by people in general are that Indonesian food is supposedly cheap and that it can be found easily on the streets rather than at the restaurants. Mrs Swan quickly refute the arguments with several facts of her own.
“Certainly you can always choose cheaper options; but what we have to offer here is hygiene, the quality of water, authentic recipes, air-conditioned restaurants, and service. I have also appointed native greeters as my representative to give that Javanese hospitality, in addition to the Javanese feel that came from the restaurant’s design and the food itself”, she tells us.
Despite her conservative move all this time, Mrs Swan is still faithful with her dream to expand beyond borders, “If the time comes, probably we will need to come up with a smart collaboration plan with investors to open our outlet outside of Jakarta and even abroad”. She prefers to create an open managerial system as a way to keep balance between her family and the shareholders.
Moreover, the government is now more open than ever to promote Indonesian cuisine internationally. With their support, it would be easier for Dapur Solo with its immense experience to tackle issues abroad such as permits, export-import, location, as well as promotion.
Now with her daughter ready to take the rein anytime, it would be interesting to see what happens next. Because even at her age of 56 now, Dapur Solo still continue to surprise everyone here and one day – the most discerned diners abroad.
Celebrating Indonesian Independence Day this August, the opulent The Hermitage Jakarta presents its esteemed patrons with the finest culinary offerings from the archipelago for a limited time only.
The highlight from the all-Indonesian menu is a platter that consists of four classic dishes with a twist. The nasi kebuli is paired with perfectly grilled ribs and peanut sauce, served alongside urap sayur and Balinese sate lilit.
Other must-try highlights are the vast choices for openers such as tahu gejrot or rujak cingur. If you prefer soup, The Hermitage also showcases its sayur lodeh and tongseng. Lastly, the vast array of desserts are not to be missed as well – from klepon, kue ku, and es campur.
The Indonesia Culinary Journey will be available from 10th of August 2017 and the program ends in Sept 10th.
Sukses dengan sajian-sajian khas Ramadhan di tahun yang lalu, kali ini Grand Hyatt Jakarta mengulang kembali sukses serupa dengan mempersembahkan masakan Turki sebagai menu andalan selama bulan ini.
Selama bulan Ramadhan ini, Grand Hyatt Jakarta khusus bekerja sama dengan Hyatt Regency Istanbul Ataköy yang mengirimkan dua ahli masakan Turki terbaiknya. Kontingen Turki dipimpin oleh Chef Gokhan Alkan dan seorang chef Indonesia yaitu Irba Sabarudin.
Grand Cafe khusus menjadi ajang perhelatan menu-menu iftar terbaik dari hotel kenamaan ini. Bila ingin berkesempatan mencoba masakan khas Turki yang hanya ada selama bulan Ramadhan tahun ini, maka sekaranglah waktunya.
Terakhir berkunjung, semua lini masakan Turki tersaji dengan lengkap. Mulai dari barisan meze dan salata sejuk dan segar,pengiring yang tepat adalah roti bazlama khas Turki yang rupanya lebih empuk dibandingkan roti-roti khas Timur Tengah lainnya. Sederetan meze tersaji berupa haydari (yogurt dengan daun mint dan bawang putih), çoban salatası yang mirip dengan salad hummus fatoush berupa potongan sayuran kotak-kotak yang saya pribadi sangat gemari, serta hummus yang sudah tidak asing lagi.
Dari bagian sajian utama, tidak ada yang lebih menggoda selain dua hal. Yang pertama adalah bütün kuzu tandır & iç pilav atau kambing yang telah dibumbui dimasak perlahan selama berjam-jam dan disajikan bersama nasi pilaf. Kedua adalah bagian döner yang kali itu menyajikan daging ayam. Seperti biasa daging yang telah diiris-iris disajikan dengan sayuran dan ditangkap oleh roti pita.
Pengiring masakan utama hari itu adalah kofte (bola daging), zeytinyağlı enginar (artichoke yang dimasak dalam minyak zaitun dan sayuran), serta karnıyarık (terong dengan daging sapi dan daun mint), dan banyak lainnya.
Satu hal yang sangat khas dari Ramadhan tahun ini adalah penampilan menarik dari pastrami serta sosis sapi khas Turki yang cocok dipadukan dengan roti. Sedikit usil, tentu kali itu saya padukan saja dengan nasi pilaf dan hasilnya tetap lezat!
Terakhir iftar ditutup dengan sederetan dessert khas Turki seperti buah pir yang dicelup dengan saus gula yang khas, cookies khas Turki dengan kacang badam, dan banyak lainnya.
Tidak hanya masakan Turki, seperti biasa Grand Cafe juga menyajikan sederetan masakan internasional lainnya yang sepertinya tetap sulit dilewatkan. Namun terakhir jangan lupa tutup dengan pilihan pastry ciamik Grand Hyatt Jakarta yang termashur, homemade ice cream, serta tentunya kopi Turki!