Tag Archives: F&B Professionals

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.


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

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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

Ziryab: Sang Musisi, Fashionista, Desainer, dan Ahli Gastronomi dari Al Andalus

Dikarenakan sudah merupakan bagian dari keseharian, tentu kita tidak berepot-repot lagi memikirkan siapa sih sebetulnya yang menciptakan shampoo, siapa sih yang awalnya menentukan gaya fashion yang selalu berubah-ubah setiap musimnya, hingga siapa sih yang sebetulnya menetapkan makanan mana yang menjadi menu pembuka atau menu penutup. Semua seolah sudah terformat dengan sendirinya dan berfungsi demikian seiring berjalannya waktu.

Percaya atau tidak, semua inovasi tersebut datang dari ide satu orang brilian yang hidup di abad ke 9 Masehi. Ya betul, semua inspirasi itu hadir sejak lebih dari 1000 tahun yang lalu dari seseorang yang dijuluki dengan nama Ziryab atau “Burung Hitam” dalam bahasa Arab. Ia mendapatkan julukan tersebut karena kulitnya yang berwarna gelap dan suaranya yang sangat merdu. Asal usul Ziryab sendiri masih diperdebatkan apakah ia seorang Arab, Kurdi, Persia, ataupun Afrika. Mengingat prestasinya yang luar biasa, tentu wajar apabila ia diperebutkan mengenai perkara asal usulnya.

Ziryab (sumber: muslimheritage.com)

Ziryab memiliki nama asli Abu Al-Hassan dan merupakan seorang budak yang telah dibebaskan. Ia berguru pada seorang musisi istana kenamaan bernama Ishaq al-Mawsili yang merupakan anak dari Ibrahim al-Mawsili yang sebelumnya juga menempati posisi sebagai musisi resmi kerajaan pada masa kekhalifahan Abbasiyah di Baghdad. Setelah diperkenalkan ke dalam lingkaran istana, Ziryab memperlihatkan kebolehannya dalam bernyanyi dan bermain gitar. Tidak tanggung-tanggung, penampilannya mengundang decak kagum sang khalifah ternama Harun Al-Rasyid.

Namun sayangnya ketenaran Ziryab tidak bertahan lama karena Ishaq cemburu pada kesuksesannya. Setelah mendapat tekanan, Ziryab memilih untuk keluar dan berkelana menjajakan keahliannya di berbagai negeri sepanjang perjalanannya ke barat. Mendengar keberadaannya di Tunisia, ia kemudian diundang untuk tampil di hadapan Abdul Rahman II – Emir dari keturunan kekhilafahan Umayyah yang berlokasi di Cordoba, Al Andalus.

Hanya dalam hitungan waktu singkat Ziryab menjadi favorit para pembesar istana di Cordoba berkat bakatnya yang luar biasa. Ia kemudian digaji tinggi, dihadiahi sebuah istana, dan diberikan kebebasan untuk memajukan dunia musik dan kebudayaan di Al Andalus oleh sang Emir. Abdul Rahman II sendiri memang berambisi untuk menjadikan Spanyol pusat kebudayaan baru yang bisa bersanding dengan Baghdad dan Damaskus. Ziryab yang seorang idealis sudah merasa gerah dengan Spanyol yang kondisinya masih tertinggal dibanding belahan dunia Islam lainnya yang tengah berkembang pesat. Berbekal kepercayaan sang emir dan kebebasan berkreasi, lahirlah inovasi-inovasi cemerlang dari seorang Ziryab dan akan diapresiasi hingga hari ini, lebih dari 1000 tahun kemudian.

Ziryab tengah mengajar musik (sumber: islamicspain.tv)

Di bidang musik, Ziryab telah menambahkan senar kelima pada alat musik lute (sejenis gitar) yang dimilikinya. Bahkan lute miliknya dibuat lebih ringan dan terdiri dari senar dengan bahan-bahan yang unik. Bahkan plektrum gitar yang dimilikinya terbuat dari cakar burung elang. Bisa dibilang bahkan lute ciptaannya merupakan cikal bakal dari gitar modern. Kemudian ia mendirikan sekolah musik pertama di dunia, serta merombak dan menciptakan berbagai teori musik, vokal, dan orkestra pada masa itu. Sebagai seorang jenius, Ziryab juga hafal berbagai komposisi lagu hingga berjumlah ribuan. Tujuh dari sepuluh anaknya meneruskan bakat ayahnya kelak sebagai musisi.

Sebuah buku mengenai kuliner Arab masa lalu dengan kredit khusus untuk Ziryab (sumber: amazon.com)

Inovasi-inovasi hebatnya juga ditemukan di bidang kuliner. Ziryab menggalakkan penggunaan gelas kristal untuk menggantikan gelas logam yang sudah kuno. Selain itu Ziryab juga memperkenalkan penggunaan taplak meja dan merancang kegiatan bersantap dalam beberapa fase. Sup dipilih sebagai menu pembuka. Kemudian dilanjutkan dengan menu utama berupa ikan, daging, atau makanan berat lainnya. Sebagai menu penutup, ia memilih buah-buahan dan berbagai makanan manis lainnya serta kacang-kacangan sebagai menu paling akhir. Terakhir, ia memperkenalkan asparagus sebagai makanan baru dan membudidayakannya di kebun miliknya di luar kota Cordoba.

Pakaian empat musim (sumber: islamicspain.tv)

Revolusi kebudayaan dari Ziryab juga rupanya menyentuh bidang fashion dan hygiene. Ia memperkenalkan tema pakaian berbeda untuk setiap musimnya. Misalnya di musim dingin, pakaian dirancang lebih berwarna gelap. Di musim gugur, pakaian memiliki warna-warna seperti merah, kuning, atau oranye – merefleksikan berubahnya warna dedaunan di musim itu. Di musim semi, pakaian dirancang dengan warna-warna cerah seperti bunga yang bermekaran. Sementara di musim panas, pakaian warna putih disarankan untuk dipakai.

Selain tema pakaian yang berbeda setiap musimnya, Ziryab juga mengenalkan konsep bahwa pakaian di pagi, siang, dan malam hari haruslah dibedakan. Khusus untuk para bangsawan, Ziryab memperkenalkan satu set wewangian yang harus dimiliki para pembesar yang terdiri dari shampoo, deodoran, pasta gigi, dan beberapa jenis kosmetik. Gaya rambut orang Arab pada masa itu umumnya dibiarkan panjang dan terurai, maka Ziryab memperkenalkan gaya baru berupa potongan rambut yang lebih pendek untuk laki-laki dan rambut berponi untuk kaum Hawa.

Istana Alcazar di Seville, dari masa puncak kejayaan Al Andalus (sumber: fuertehoteles.com)

Terakhir, gebrakan Ziryab ternyata tidak hanya di bidang kebudayaan saja. Emir Abdul Rahman II mempercayakan juga Ziryab dalam berbagai urusan administrasi dan politik. Atas inisiatifnya, sang Emir kemudian mengundang para astronom India dan para dokter Yahudi dari Afrika Utara. Rupanya para tamu dari India inilah yang pertama kali memperkenalkan permainan catur dan dipopulerkan Ziryab kepada segenap penghuni istana sang Emir. Selebihnya Cordoba tidak hanya menjadi pusat kebudayaan, andil Ziryab untuk mengundang segenap ilmuwan ini kelak menjadikan Cordoba sebagai pusat ilmu pengetahuan. Beberapa abad kemudian bahkan Cordoba menjadi tujuan utama para pelajar dari negeri-negeri jauh di Asia dan Eropa untuk sekolah dan mengunjungi perpustakaannya yang memiliki lebih dari 600,000 judul buku.

Sepeninggal sang Emir dan Ziryab, Cordoba menjadi simbol toleransi – dimana para penduduknya yang beragama Islam, Kristen, dan Yahudi dapat hidup berdampingan dengan damai. Pencapaian-pencapaian yang dilakukan Ziryab lebih dari sepuluh abad silam sayangnya seolah seperti hilang ditelan waktu, meskipun banyak dari temuannya sangat berpengaruh pada kehidupan modern. Inilah waktunya bagi kita untuk dapat mengapresiasi kembali jasa-jasa para ilmuwan dan insan kreatif pada tempatnya dan terkhusus dari mereka yang hidup di era keemasan Islam pada abad pertengahan. Karena inilah masa dimana ilmu-ilmu dari zaman Yunani dan India kuno berhasil disempurnakan dan dikembangkan secara masif sehingga mendefinisikan teknologi maupun pengetahuan yang ada di zaman sekarang.

Era keemasan Islam, saat dimana ilmu pengetahuan berkembang pesat (sumber: historybuff.com)

Referensi:

  1. http://lostislamichistory.com/the-cultural-icon-of-al-andalus/
  2. http://www.islamicspain.tv/Arts-and-Science/flight_of_the_blackbird.htm
  3. http://www.muslimheritage.com/article/ziryab
  4. http://www.thedailystar.net/news/ziryab-the-blackbird-of-al-andalus
  5. https://thedailybeagle.net/2013/02/15/the-forgotten-blackbird/
  6. http://www.newhistorian.com/ziryab-forgotten-innovator-music-gastronome-style/7548/
  7. http://www.lisapoyakama.org/en/ziryab-the-black-scholar-who-has-revolutionized-europe/

Gambar sampul: http://www.muslimheritage.com


Original link: wm.ucweb.com (gastroficionado)

Richeese Factory, More Than Just Fried Chicken (mise en place, Vol 20 – 2017)

Indonesia is no stranger when it comes to American-style fried chicken. The dish is widely considered as the cornerstone of Western cuisine influences for the masses in the country. It dates back to 1979, sparked by the pioneer Kentucky Fried Chicken.

Followed suit by McDonald’s in 1991, the country has seen the ups and downs of Western-style fast food industry from both foreign and local brands. Fried chicken however, has solely been very successful in gaining immense influence over Indonesian palate over the years that it has driven most of the brands to actually adapt and develop their own formula of the dish.

Even on this day, decades apart since its first inception; crispy fried chicken can commonly be found on street carts in residential neighborhoods – both privately owned or franchised. Some brands aim for presence at shopping malls, while others are also confident in presenting themselves as standalone restaurants.

Fried chicken is known not just for its delicious, crispy skin and flavorful meat which was previously marinated with spices; Indonesia also has seen creative innovations applied on the original recipe. The local rising star Richeese Factory has its own uniqueness regarding this.

But quite curiously, Richeese Factory was not a fast food chain to begin with. It was originally, and still, a business unit owned by Nabati Group known for its cheese-based snacks, crackers and wafers branded also as “Richeese”. Back in 2011, the group opened its first outlet in Bandung and Richeese Factory is among the few who are confident enough with opening both at shopping malls and as standalone restaurants.

Aside from Jakarta and its neighboring satellite cities, Richeese Factory has expanded as well to Semarang, Solo, Malang, Surabaya, and heading east to Bali. It’s also pioneering its presence to smaller cities like Garut, Cirebon, and Tegal. Yogyakarta would be the next city to anticipate a new opening towards the end of 2017.

From the menu, Richeese Factory cleverly took the advantage of Indonesian people curiosity and palate that fancies the spicier side of food in general. With addition to the use of cheese sauce which differentiates Richeese Factory than the rest of the competition, it also provides several degrees of spiciness that customers can choose for their fried chicken treats.

With 60 outlets in its possession now, Richeese Factory employs a highly standardized operating procedure that will ensure consistency from production and down to the frontline and QC. Periodically, reviews are conducted and socialized to every single crewmember, with the addition of strict audit from the HQ.

The headquarters also devises a system that ensures the logistics efficiency, especially to suit the company’s expansionist strategy. Richeese Factory, as we know it, will open their first outlets outside of Java in Makassar and Balikpapan later this year.


RICHEESE FACTORY | www.richeesefactory.com


Images by: Richeese Factory

This is the unedited version of the article

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