Tag Archives: Dessert

Jakarta

Peacock Lounge, Redefining the High Tea Time Culture (mise en place, Vol 21 – 2017)

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As a country among the world’s biggest tea producers, Indonesia has assimilated tea drinking culture into the daily lives of its citizens. For many, tea is a beverage that does not require specific preparations – unlike the Japanese with their tea ceremonies, and often served as an accompaniment for breakfast and snacks.

The high availability of mass tea products from abroad within the past two decades can only mean one thing: Indonesians have been exposed to a world of different flavors aside from their regular tea dated from the colonial era. At this point, many Indonesians are already accustomed to blended black tea products such as Earl Grey, Darjeeling, or tea infused with herbs and fruits.

However, higher appreciation for tea was only shown rather recently, especially with the appearances of tea houses that introduce lineups of imported tea leaves and the high tea time culture. While this haute trend is yet to reach the peak like the third-wave coffee movement in comparison, these establishments have managed to sustain their businesses for quite some time now. The movement is also reinforced by tea experts and aficionados, introducing the deeper meaning of this lifestyle.

Especially for high tea time culture, more success found at Jakarta’s five-star hotels. From the hustle and bustle behind the business district of Senayan came the Fairmont Jakarta. After its foundation in 2015, Fairmont Jakarta introduced Peacock Lounge to complement its vast and opulent main lobby. The lounge itself can seat up to 40 people and offers an intimate ambiance that is suitable for conversational tea time and lunchtime meals. Thanks to its chic persona, Peacock Lounge has also become famous among socialites and social media influencers.

The afternoon tea set here is presented unlike anywhere else. Instead of the usual trays, Peacock Lounge uses jewelry drawers, all clad in white leather. Inside one will find the seasonal changing petit fours, tea sandwiches, canapes, and traditional scones with jam and clotted cream. Accompanying the treats, Fairmont Jakarta offers an extensive range of teas from black tea, blue tea, green tea, rooibos, and even the rare white and smoky tea.

Competing with other five-star hotels prompts Peacock Lounge to devise certain advantages. While these hotels may be equally efficient when it comes to creativity, manpower, or logistics; Fairmont Jakarta instead employs collaborations as its main advantage.

In 2016, Peacock Lounge launched the Show Your True Colours campaign that featured the color-changing theme of the confectioneries from red, orange, yellow, green, blue, violet, and especially pink for the support of breast cancer awareness month.

Following next was the collaboration with Indonesia’s legendary fashion designer Iwan Tirta for an exclusive batik-themed afternoon tea for the whole two months from April to May 2017. This particular collaboration was also to support Iwan Tirta’s upcoming fashion show which was held also at Fairmont Jakarta later that April.

The most recent collaboration was held between the hotel and Kate Spade New York. Launched in conjunction with the Fall 2017 collections, the theme was inspired by 1920s Parisian color palettes which was predominantly red and black with striking motifs such as leopard prints, red poppies, and cherries.

During these promotions, Peacock Lounge’s interiors are usually redesigned lightly to match the theme with the collaborator’s products are put on display. Operation-wise, the pastry kitchen also create a lineup of products that represent the whole mood. Patrons are encouraged to share their experience through social media channels and compete for interesting prizes.

Through this strategy, Peacock Lounge has been successfully maintaining its tea time culture by keeping it fresh, exciting, and already further collaborations are planned quarterly with other premium brands. With all the values given for the hotel itself, the brands, as well as the patrons; Peacock Lounge ultimately remains faithful to its original concept as a tea lounge that is open for everyone.

The lounge opens daily from 10am to 5pm and the afternoon high tea set is available from 2pm to 5pm.

FAIRMONT JAKARTA – PEACOCK LOUNGE | Jalan Asia Afrika no. 8, Jakarta – Indonesia | +62 21 2970 3333 | www.fairmont.com/jakarta

Images by: Fairmont Jakarta

This is the unedited version of the article

Jakarta

Peacock Lounge Presents The Afternoon Tea Time with BVLGARI

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A tradition as old as high tea time from the British colonial era is still considered as a haute lifestyle even today. However, making it fresh and relevant may still be a tough job in Jakarta since tea houses had their ups and downs for the past few years.

However at Peacock Lounge – it’s all about great ideas and collaborations. Previously successful by partnering with Iwan Tirta and Kate Spade, Peacock Lounge is currently on collaboration with BVLGARI until the end of March 2018.

A few months ago precisely I spent some time enjoying the hospitality of Peacock Lounge at Fairmont Jakarta and witnessing how the tea time culture was again rejuvenated. This kind of lifestyle, arguably, may not really in the cup of tea of everyone as mostly people would rather eat heartily at new restaurants or hanging out casually at third-wave coffee shops.

But for Peacock Lounge, it’s always exciting to see businessmen, socialites, and even Japanese ladies sitting at one corner to take a break from their worldly affairs just to reconnect themselves with each other over a good cup of tea or coffee.

At this time around, the tea house is again already decorated with everything BVLGARI. What’s exciting of course is the tea set highly customized with accents depicting the brand – which makes it even more value adding.

Priced at IDR 588,000++, the BVLGARI tea set consists of delectable choices from the classics such as scones and madeleines, and both sweet and savory accompaniments. Naturally I’d go for the madeleine for the light entry and then head straight for the savories before finishing it all up with the sweets.

Among my most favorites from the starters are the beef and asparagus mille feuille, the salmon bouche with saffron toast, and the egg salad florentine on dill brioche. Separately a serving of prawn tempura in a cone and smoked mackerel doughnut with aioli and crispy salmon skin were also highly pleasant.

Heading next to the sweets, the BVLGARI tea set has a wide variety of choices such as the eclair, pralines, pot de creme, panna cotta, macaron, lemon butter cake, and lychee chiboust. The package also includes two types of coffee or tea which you can share with your tea time partner. We opted the pai mu tan (white tea) and the royal orchid (blue tea). Both are provided by TWG.

It’s interesting to see Peacock Lounge running this initiative from time to time, collaborating with renowned brands, and making the venue fresh with new decorations and different menus. It’s admirable to see that Peacock Lounge is among few in Jakarta’s five-star hotels that reserved a place specifically for a tea house and is thriving. Would be excited to see what happens next this 2018 and beyond!

FAIRMONT JAKARTA – PEACOCK LOUNGE | Jalan Asia Afrika no. 8, Jakarta – Indonesia | +62 21 2970 3333 | www.fairmont.com/jakarta

Bali, Bandung, Jakarta, Singapore, Surabaya, Tangerang

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

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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

Original link:
http://www.passionmedia.co.id/b/the-finest-from-the-labor-of-love

Images by: Krakakoa

Recipe

Recipe: Es Pisang Ijo – by Chef Woro Prabandari (Passion, 2017)

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When challenged to create a modern Indonesian take on dessert, Chef Woro showed no signs of hesitation when she chose Southern Sulawesi’s pride and joy – es pisang hijau.

Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.

Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuits – crushed and spread all over the plate.

INGREDIENTS

Pisang hijau sphere
150 gram Pisang tanduk, steamed
100 gram Rice flour
50 gram Glutinous rice flour
50 gram Sagoo flour
50 gram Granulated sugar
50 ml Suji leaf extract
50 ml Pandan leaf extract
150 ml Coconut milk

Coconut milk porridge / bubur sum sum
25 gram Rice flour
60 gram Granulated sugar
5 gram Salt
500 ml Coconut milk

Frambozen syrup
100 gram Granulated sugar
50 ml Water
To taste Frambozen essence

METHOD

Pisang hijau sphere:
1. Steam pisang tanduk for 15 to 20 minutes until it becomes smooth. Make into round shapes.
2. Mix well other ingredients and cook until sticky and spherical. Fill it with the round-shaped steamed banana.
3. Steam for additional 15 to 20 minutes. Cool it down and ready to serve.

Bubur sum sum:
1. Mix all ingredients together.
2. Cook until bubbly and cool it down for 5 minutes.
3. Chill first before served.

Frambozen syrup:
1. Bring sugar and water to boil for 10 minutes.
2. Add frambozen essence into it and cool it down.

How to style the dish:
1. On the plate, make the bubur sum sum into pasta shape.
2. With the bubur sum sum as the foundation, put the banana sphere on the top.bi
3. Decorate the dish with frambozen syrup drops. You can decorate it with biscuits to make it crunchy or other garnish if you like.
4. Enjoy!

Original link:
http://www.passionmedia.co.id/b/es-pisang-hijau

Images by: Dwi N. Hadi

Interviews

Chef Jose Pelo: Talking Trends With Joy (Passion, 2017)

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A life without chocolate is a life without joy. Jose Pelo or known by his friends as Joy, is a well-known chocolatier, patissier, and a food business consultant. 

Today, he is sharing his two cents about the Indonesian food trends in 2017.

Chef Passion Media

Living in Indonesia for quite some time now Jose Pelo has seen enough actions from the ever-evolving culinary world. That brings us right away to the main questions on how he would perceive food trends in general from his extensive experience as well as foreseeing what’s hot this 2017 in Indonesia.

To start, how the food trends evolve in Indonesia may seem very straightforward, thanks our country’s openness towards foreign influences. Television may have played an important role so far, but now we are more exposed with social media, the arrival of celebrity chefs, or sometimes quite surprisingly by businesses who are bringing the trends from abroad.

Suffice to say in Jakarta alone, each trend usually peaks for at least a year from the past decade. You might still remember when your family brought home the Red Velvet Cake or cronuts for your afternoon tea companion. Not long, Korean and Japanese pastry influences have been joining the fray to keep the selections varied – each with their own distinctions.

Year after year, you can never guarantee which trend that will give huge impact. Even so and yet arguably, Indonesians are highly curious folks and they’re more than willing to spend more trying something new and products with higher quality. That can be seen at how Indonesians are now becoming very familiar with spending on wagyu rather than local beef, as an example.

As an expert, Joy certainly has something to say about it. He’s putting the same notion that people are willing to spend more and more each year, despite Indonesian volatile economy.

“It’s not like 5 to 10 years ago when only business owners who were willing to invest more on higher quality products. People wouldn’t buy it though since it was expensive”, explains Joy.

He remembers the time when a number of Indonesians used to travel abroad to as far as France, The States, or Japan just to acquire special ingredients. “For example – the chestnut puree for Mont Blanc which was expensive, in addition also for the cream and chocolate. Now it’s easy to get those ingredients here”, he says.

Local ingredients back then were used as a substitute, due to the unavailability for the original ingredients or raw materials which are produced only abroad – like the premium frozen fruit, puree, and coulis for example. “Before we’d use local puree made from banana, strawberry, or other fruits which are native here. Now, premium brands such as Ravifruit or Boiron are readily available”, continues Joy, remarking also that these particular ingredients are now used more and more in gourmet pastry world.

“So if you’re asking me about the trend this year, then it goes for the cheese tart”, says Joy. Originated from Japan, the indulging baked cheese tart has already gained fame since late 2016 at Jakarta’s prominent shopping malls and shows no sign of stopping soon come 2017. Quite interestingly, BAKE as the original inventor of this dessert has not yet expanded to Indonesia, but instead, several players who have seen its potential introduced their versions to the market.

As for Joy personally, chocolate will always be his number one. He’s also introducing the prototype of his latest chocolate product innovation which will be unveiled within several months. While industrial chocolate is somewhat common in Indonesian market, Joy has many hopes that it will penetrate the huge market that this country traditionally has. Especially now that Indonesians know more about the higher grade couverture instead the traditional use of compound chocolate.

“To sell couverture even for 1% of Indonesian population is already promising business!” exclaims Joy. However using fully single origin cocoa might not be the right strategy for industrial chocolate. “Even so, using it as a marketing gimmick would make people curious”, shares the chef.

What remains to be seen this 2017 might be an adventure itself for us all. One thing for sure, Indonesia is a hungry market that keeps on learning more and more about food. Aspiring young guns with huge talent on pastry and business will be sure to break the barrier that the older generations have created and they will be the ones who are paving the way for the millennials to aspire or to experience the finer things in life.

Original link:
http://www.passionmedia.co.id/b/expert-view

Images by: Passion