Tag Archives: Chefs

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 www.guide.michelin.com 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

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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.


Original link:
http://www.passionmedia.co.id/b/the-one-who-fell-in-love-with-indonesia

Images by: Edwin Pangestu

Chef Jacob Burrell: Surprises Await You at Attarine (Passion, 2017)

Attarine is undoubtedly among Jakarta’s most creative dining scenes to date. At its helm is Executive Chef Jacob Burrell, a man of many talents who skillfully incorporates different cuisines, techniques, and ingredients that uniquely defines the restaurant’s genre. He shares Passion about himself, the restaurant, and a recipe for you to try.

Jacob Burrell has always been a curious person, but becoming a professional chef was never his real intention at the beginning. He wanted to become a teacher since his secondary school days – and that’s a noble aspiration that he still holds dearly until now. You can tell from certain angles that he does look like a teacher and he will thank you for the praise – with a big smile.

He has solid know-how in chemistry and mathematics – the very subjects he wishes to be a teacher of initially. When he received extra credits during his university days, he even took musical theory class. His imposed height came from his fondness of basketball, and he used to coach as well. Not just basketball, but also soccer.

One day he came to a realization that becoming a chef would be the ultimate test of his skills. Not just because he has some basics in cooking back then, but it could be the answer to his endless curiosity. “Cooking is not just physical. There’s history, science, art, business, creativity, people, and psychology involved. It encompasses everything and I fell in love more and more about it”, according to the chef.

So why venture too far at the beginning, one might ask. Mr Burrell will simply answer that he likes to learn about everything. But certainly it would be hard to focus on all that, I then ask. “Yes, but by becoming a chef – it keeps me locked in, excited, and ready to come to work the next day. It’s not boring, I’m still learning, and yet I know absolutely nothing”, replies the chef modestly.

With his man bun and a casual outfit behind the apron, his relaxed manner and inventive creations have won the hearts of many at Attarine. He drew his experience mostly from the stints back with Big Sur Bakery and Restaurant in California, where he also learned a lot about pastry and mastering the wood-fired oven, and working for the three-Michelin starred restaurant Manresa under Chef David Kinch himself.

Our visit to Attarine coincides with the unveiling of the latest menu lineup. The opener started with Market Ceviche that features fresh catch of the day and the use of turmeric for the lime juice. Very refreshing and certainly appetizing. There’s also a stroke of genius found on jackfruit on sourdough toast. Sweet and pleasantly familiar, this one easily dominates the appetizer section.

For the main course, there’s the BBQ whole squid which was done immaculately and it sits over a bed of what one would call as “sambal ijo” and paired curiously with crispy baby pototoes. The clincher came from six hours long braised short ribs with oyster sauce and shiitake mushrooms. Suddenly it’s Chinese now and how wonderful could that be!

So come and converse with the chef, ask for his recommendations, and have the starters and the mains together for everyone. You’ll find that an adventure across the world awaits you here. Back home, don’t forget to try the recipe for Market Ceviche, courtesy of the chef himself.


BAHASA:

Attarine menjadi satu restoran yang paling kreatif di Jakarta saat ini. Dipimpin oleh Chef Jacob Burrell yang penuh talenta; dengan lihai ia menggabungkan berbagai jenis masakan, teknik, serta bahan-bahan yang menjadikan Attarine unik. Kali ini sang chef berbagi cerita tentang dirinya dan satu resep untuk Anda coba.

Sejatinya seorang Jacob Burrell adalah orang yang penuh rasa penasaran, namun berkarir menjadi seorang chef profesional belum terpikirkan di saat ia masih muda. Jacob muda ingin menjadi seorang guru, dan cita-cita yang mulia itu masih ia simpan hingga hari ini.

Dengan latar belakang mumpuni di bidang kimia dan matematika, Jacob sebagai mahasiswa juga belajar mengenai musik. Selain itu ia juga hobi bermain bola basket dan memiliki pengalaman menjadi seorang pelatih. Tidak hanya basket, namun juga sepak bola.

Satu hari Jacob menyadari bahwa menjadi seorang chef adalah sebuah aspirasi yang akan menguji segala kemampuannya yang dimilikinya. Berbekal hanya pengalaman memasak di masa kuliahnya, ia merasa menjadi seorang chef adalah jawaban dari segala rasa penasarannya.

“Memasak bukan sekadar membutuhkan kekuatan fisik. Ada sisi sejarah, sains, seni, bisnis, kreativitas, ilmu SDM, dan psikologi di dalamnya. Profesi chef menuntut kita mengetahui semuanya dan ini menjadikan saya semakin jatuh cinta berkarir di sini”, ujar sang chef.

Namun mengapa mencoba segala hal terlalu jauh? Chef Jacob menjawab bahwa ia ingin mempelajari segala hal. Tentunya sulit untuk bisa belajar segala hal, tapi baginya memasak menjadikannya tetap bersemangat dan siap meniti hari esok. “Saya tidak pernah merasa bosan dan saya terus belajar menjadi chef yang baik. Namun semakin saya belajar, justru semakin saya tidak tahu”, sahutnya rendah hati sembari berkelakar.

Penampilan Chef Jacob terlihat santai tapi ia begitu mumpuni untuk menelurkan berbagai hidangan kreatif ternyata membuat pengunjung Attarine kepincut. Sang chef dahulunya pernah bekerja untuk Big Sur Bakery and Restaurant di California, serta untuk Manresa – sebuah restoran berbintang tiga Michelin dan dibimbing langsung oleh Chef David Kinch sendiri.

Kunjungan Passion ke Attarine ternyata bertepatan dengan diperkenalkannya menu-menu baru. Sebagai pembuka ada Market Ceviche yang menggunakan ikan segar hari itu serta penggunaan kunyit pada jus limaunya. Selain itu ada kreasi jenius berupa nangka dengan roti sourdough yang begitu manis dan rasa yang sangat bersahabat untuk orang Indonesia.

Pada menu utama, cumi panggang dengan sambal ijo serta baby potato krispi menjadi sebuah hidangan yang sangat menarik. Makan malam ditutup dengan hidangan memukau berupa iga yang dimasak perlahan selama enam jam dan dibumbui dengan saus tiram serta jamur shiitake. Seketika anda seperti makan Chinese food!

Mari berkunjung ke Attarine dan jangan lupa menyapa sang chef. Tanyakanlah rekomendasi Chef Jacob untuk hari itu dan bersantaplah bersama dengan teman maupun keluarga. Menikmati hidangan sang chef menjadi sebuah petualangan tersendiri yang tak terlupakan. Terakhir, jangan lupa juga untuk mencoba resep Market Ceviche, yang dipersembahkan khusus oleh sang chef sendiri.


Attarine Jakarta
Jl. Gunawarman No.11 A,
RT.6/RW.3, Selong, Kby. Baru,
Kota Jakarta Selatan, DKI Jakarta 12110
https://www.attarine.com/
0812-8602-6142


Original link:
http://www.passionmedia.co.id/b/surprises-that-awaits-you-at-attarine-

Images by: Dwi N. Hadi

Chef Woro Prabandari: Aspiring Beyond Loyalty (Passion, 2017)

There’s more to it than just loyalty from the prolific chef Woro Prabandari. For more than two decades now and a title of Executive Pastry Chef at Grand Hyatt Jakarta, the motherly chef shared PASSION the recipe for excellence in career and balancing it with family and pastime.

How did you find out about your passion with pastry?

I think it’s because at one point during my childhood, I started giving a hand to my mother when she’s in the kitchen. For some reason, I had always been keen with baking and we started by making the classic stuff. My mother used to cook for events at my father’s office, so that’s how I became accustomed with the know-hows in the kitchen and became serious at it.

How was the beginning of your love story with Hyatt?

After some time seeing myself really into cooking, my parents decided to enroll me to hospitality school and ever since day one I already focused myself with pastry. Before my graduation, I applied for internship at Hyatt and got accepted. As you can see, the rest is history.

Care to tell us a bit about your career here until you reach this height?

Initially I was assigned as part of the pre-opening team for Grand Hyatt Jakarta and received training at Hyatt Aryaduta. In the early nineties perhaps only a handful of five-star hotels can be found in Jakarta and expatriates were so many back then. However, seeing that only a few women were in professional pastry industry at that time, I decided to prove my mettle and spend the extra hours refining my skills.

I took the opportunity to train also whenever I can with fellow pastry chefs after hour, and the veterans. For example since the beginning of my career there’s Mr Gottfried Schützenberger, Hyatt international pastry legend, and one time I was also tutored by Pierre Hermé himself.

Chef Passion Media

What was the turning point of your career?

Professional competitions. Singapore was hosting 1992 Salon Culinaire and I volunteered to participate in the tournament with a small team. Working in the kitchen requires me at least 12 hours a day and we had to focus only with work. Only then after working hours, the team gathered to spend the extra time for planning and practicing. I usually got home late around midnight and had to be back at work again at 7am the next day!

Our sacrifice was not without reward. We won the gold medal for dessert platter category and I got promoted not long. Apparently the company appreciated the effort!

The following Salon Culinaire competitions were held in Jakarta and I participated again, until finally I was appointed as Pastry Chef back in 1998. Now I’m giving the rein to younger chefs and enjoy tutoring them for competitions.

What are your plans after you retire in the future?

There are so many offers asking me to teach. I’d really like do that in the future!

We heard that you like traveling. Tell us a bit about that.

Traveling is something that I do from time to time with the family. I take pleasure by dedicating myself for the company and rarely take a leave. That’s why I have so many days to spend for holiday!

Recently we went to Bali with the whole family – me, my husband, and our three sons. We prefer visiting beaches and of course, eating. Having a privilege as part of Hyatt family enables me to visit their properties everywhere in the world. Certainly going with the whole family is important to maintain the work-life balance.


Original link:
http://www.passionmedia.co.id/b/woro-prabandari-aspiring-beyond-loyalty

Images by: Dwi N. Hadi

Asia’s 50 Best Restaurants to be Held in Macao in 2017 and 2018

Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, has announced that Macao will host the 2018 and 2019 editions of its prestigious awards.

On Tuesday 27th March 2018, the region’s most respected chefs and influential restaurateurs, together with leading industry figures and international media, will gather at Wynn Palace Cotai for the announcement of the Asia’s 50 Best Restaurants 2018 list and special awards.

The new destination for the 2018 and 2019 awards ceremonies was announced at a media conference hosted by Asia’s 50 Best Restaurants and the Macao Government Tourism Office at Wynn Palace, which was followed by a celebratory lunch at Andrea’s restaurant. Attendees included local restaurateurs, industry VIPs and media as well as regional chefs, including Richard Ekkebus, Shinobu Namae and May Chow. 

The organisers of Asia’s 50 Best Restaurants have chosen to bring this best-in-class gourmet platform to Macao in order to showcase its fast-expanding gastronomic portfolio, as well as celebrate outstanding talent from across Asia.

William Drew, Group Editor of Asia’s 50 Best Restaurants, says: “After three years in Singapore and two in Bangkok, we are thrilled to announce Macao will be the host destination for the sixth and seventh editions of Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna. Macao’s rich history is reflected in the diverse food culture and vibrant restaurant scene.”


Credit: catchonco.com