Tag Archives: Indonesian

Berrywell: Jakarta’s Freshly Made Healthy Lifestyle (mise en place, Vol 18 – 2017)

While Bali may have been the first and foremost in Indonesia when it comes to wellness and healthy living, Jakarta is quickly following the same path. Despite its whole different stature compared to Bali and also known as one of the busiest capital cities in the world, the latter is actually linking itself comfortably with the healthy, post-industrial lifestyle.

Known for its smoothie bowls and cold pressed juices, Berrywell has opened up three outlets and each has its own specific demography to serve. Opening up strategically while staying relevant with the market are the keys for survival, explains Kareyca Moeloek as one of Berrywell’s owners.

Its first outlet was opened inside Fairgrounds of SCBD – an important business district in the heart of Jakarta. Of what used to be a place for nightlife for decades, Fairgrounds has transformed itself as one of the pioneering lifestyle hubs in Jakarta. Here, Berrywell is competing to cater a crowd who would specifically look for healthy treats after exercise or for the fast-paced businessmen who would seek fulfilling yet healthy lunch.

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Meanwhile at Plaza Senayan, Berrywell is serving the unpredictable mall-goers who may not always have specific target in mind when it comes to where to eat, but the shopping mall is a representation of Jakarta’s wealthier class on the south, which in the end works right with what the store has to offer.

Lastly, its latest outlet at the newly opened lifestyle hub Shophaus on the wealthy neighborhood of Menteng is probably the most suitable of all. The neighborhood itself can be easily reached by people coming from the northern part of the city. “But it’s not without its problems”, says Kareyca.

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Equipments, especially hand blenders and cold press juicers, are prone to breakdowns admits Kareyca. Quality yield as well as after-sales service and availability for spare parts are important factors taken into consideration before choosing the equipments. As for the logistics; Berrywell utilizes the speedy, reliable, and affordable online motorcycle taxi service to tackle not just the traffic but in case of immediate request for restock from the outlets. Lastly, proper education and confidence to instill upon younger, inexperienced employers are also paramount, especially since Berrywell is very open for part-timers.

There’s a specific standard of design for every Berrywell’s outlet and the one at Shophaus is the smallest. “We are operating with two freezers here and we had to work around the space to make it comfortable not just for us to work but for our customers as well,” explains Kareyca while showing the concealed parts of where they store the ingredients.

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As for the menu, Berrywell utilises local ingredients whenever possible especially for the fruits. The use of coconut water in some of their smoothie bowls menu and cold press juices portrays the characters of Berrywell strongly. Native to Indonesia, coconut is considered as super food and it works nicely with Berrywell’s formula of fruits, vegetables, and imported berries and grains.

Social media technology plays an important part to further introduce Berrywell’s existence to the world. However Kareyca admits that it is currently done casually but in the end, it’s growing really well thanks to the strategic positioning that Berrywell had done since day one at Fairgrounds and following next with the last two outlets.


BERRYWELL
www.berrywell.co.id


Original link: http://miseenplaceasia.com/berrywell-jakartas-freshly-made-healthy-lifestyle/

Namaaz Dining: Precisely Molecular (mise en place, Vol 17 – 2017)

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Namaaz Dining has always been the talk of the town for the past few years. Not only that it is a full-fledge restaurant specializing in molecular gastronomy, but it is also championing Indonesian cuisine as the star of the show.

Digging a bit deeper about the inspirations behind this restaurant, one can conclude that Namaaz Dining is clearly an embodiment of different disciplines inter twined into a beautiful synergy.

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There’s a sense of artistry derived from the background of Andrian Ishak, the chef proprietor who happens to have talents in music and painting. There’s a nationalistic fervor with the all-Indonesian lineup on each of the restaurant’s creations. Last but not least, the chef’s modernist preference with molecular gastronomy gives the ultimate touch for the whole restaurant’s theme.

Perhaps there’s only one so far in Indonesia a restaurant so faithful with Indonesian cuisine translated into these funky yet adventurous techniques. Admirably, Chef Andrian so far has successfully created different themes every season, numbering around one hundred recipes in total for the past four years of the restaurant’s existence.

molecular3On daily basis, the kitchen is bustling with activities and the staffs are all employing different gadgets and techniques rarely seen anywhere else. To date, Namaaz Dining opens only for dinner and by reservation only. A typical dinner here is a seventeen to nineteen-course meal and presented theatrically to create the amazement of the patrons.

For instance, the “Childhood”theme came purely from the pre-digital time, around two decades before the last millennium. It was the time when Chef Andrian experienced different flavors, habit, and customs in his childhood days. It is as simple as savoring the sweetness of geranium which was commonly bred in many households back then or how exciting it was to compete his pet snail in a race against his friends after school.

molecular4One of the highlights of that particular season was the tea bag and a donut, diluted with hot water to produce the flavor of Surabaya’s iconic dish of beef rawon soup or the gel-like Betawi beverage called bir pletok inside a test tube and covered with a geranium. The most mindblowing was perhaps ‘a sheet of paper with a pencil’. Once rolled together and eaten it tastes like sayur lodeh, Indonesia’s iconic cooked coconut soup with vegetables.

There’s no telling what will come next from Chef Andrian’s brilliant interpretations of Indonesian cuisine. So, if one considers himself as a true gourmet, then a visit here is clearly a must.


NAMAAZ
www.namaazdining.com


Original link: http://miseenplaceasia.com/precisely-molecular/

Celebrity Chef Rinrin Marinka Introduces Elevated Indonesian Menu for Aryaduta Hotel

Selalu ada ruang untuk mempromosikan kuliner kebanggaan negeri ini dan dengan elegan memperlihatkannya di berbagai lembaga berbintang lima di tanah air adalah salah satu media yang tepat.

Aryaduta Jakarta yang berlokasi di depan Tugu Tani yang historis ini sudah dikenal sejak lama sebagai hotel bintang lima dengan berbagai restorannya yang ternama. Momentum berkibarnya kuliner tanah air di dalam maupun luar negeri tidak ketinggalan untuk dikejar oleh hotel ini.

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Dengan menggaet celebrity chef kenamaan Rinrin Marinka, Aryaduta akan menampilkan berbagai sajian khas Indonesia yang telah dielevasi penampilan dan rasanya dengan menu yang berbeda-beda setiap serinya.

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Untuk kali pertama ini, empat dari dua belas menu tradisional yang pada kesempatan lalu disorot adalah Asinan Betawi, Kerak Telor, Nasi Goreng Kambing, serta Es Teler.

“Nasi goreng dengan daging domba yang dibumbui santan serta ditambahkan telur dan acar. Tambahannya ada martabak tradisional,” tutur sang chef.

Aryaduta & Rinrin Marinka 5

Jadi jangan sampai terlewat kesempatan yang satu ini ketika bertandang ke Aryaduta. Selain promosi menu Indonesia ini, Aryaduta juga akan menjalani proses renovasi di berbagai penjuru hotelnya. Tentunya akan sangat menarik untuk melihat apa yang akan Aryaduta perkenalkan di masa mendatang!


Aryaduta Hotels
www.aryaduta.com

Warung Sekar Taji, Rasa Rindu Masakan Rumah Yang Selalu Terobati

Tumbuh besar dengan makanan rumahan Indonesia tentu akan menjadikan siapapun merindu akan kehadirannya, terutama bagi mereka yang merantau.

Dari kaki lima hingga bintang lima, kini begitu mudah menemukan masakan rumahan yang biasa kita kenal selama bertahun-tahun. Sebetulnya mudah untuk melampiaskan rindu ini, yaitu dengan mendatangi warteg terdekat atau memesan nasi goreng di gerobak abang-abang depan rumah dan terpenuhilah rasa kangen itu.

Nah, yang jarang adalah menemukan yang paling unggul di antaranya.

Sering terjadi misalnya di restoran kita menjumpai masakan rumah yang terlampau mahal, pretentious, serta meski sedemikian lezatnya – sulit untuk memenuhi ruang-ruang sepi yang kita ingin isi kini setelah tinggal begitu jauh dari rumah. Adapun di warung-warung kesayangan di dekat rumah, terkadang kualitas maupun faktor higienis acapkali naik turun atau tidak berimbang – terlepas dari harganya yang terjangkau.

Maka menemukan satu warung berbentuk paviliun rumahan yang bersih, rapi, dan ber-AC seperti Warung Sekar Taji di bilangan Panglima Polim ini adalah satu mukjizat tersendiri dalam pengalaman berkuliner saya.

Warung Sekar Taji yang berspesialisasi masakan Jawa Timur ini sepertinya terbilang underrated namun begitu lekat di hati para penikmatnya dan itu kebanyakan datang dari perkantoran di sekitarnya. Jangan mengira dengan datang pagi Anda dapat dengan cepat mendapatkan yang diinginkan, yang ada justru Anda bersaing dengan puluhan atau kadang ratusan nasi kotak yang tengah dipersiapkan untuk makan siang hari ini – entah dari kepolisian setempat maupun kantor-kantor BUMN dan swasta di daerah Jakarta Selatan ini.

Terlalu terlambat menuju makan siang, tentu Anda akan bersaing dengan pendatang manusia sungguhan dan lebih dari itu, bisa jadi Warung Sekar Taji telah tutup. Maka pengalaman membuktikan bahwa kedatangan paling tepat adalah di kala brunch time alias setelah makan pagi dan sebelum makan siang.

Apa yang dipesan selalu menjadi jaminan mutu. Saya pribadi masih berkutat di dua pesanan favorit saya – Nasi Rames Bogana dan Sayur Lodeh. Ya betul, hanya sesimpel ini namun apa yang hadir jauh melebih ekspektasi siapapun.

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Nasi rames milik Sekar Taji ini sungguh istimewa dan penuh dengan citarasa. Tidak hanya datang dari ayam suwir, daging, tempe orek, maupun sambal itu sendiri tapi semua begitu harmonis dan memiliki pendalaman rasa yang sulit ditandingi restoran manapun.

Itupun terjadi pada sayur lodeh yang saya pesan. Tampil sederhana dan selalu straightforward, makanan yang dibanderol sekitar IDR 14,000 ini memiliki kuah santan yang kental, kaya, sekaligus sedikit pedas – cukup untuk membuat lidah dan hati ini berpetualang seru bersama.

Namun tidak hanya itu, Warung Sekar Taji masih memiliki banyak pilihan lain untuk kita semua turut bertualang di dalamnya. Sungguh sayang bila saya pribadi saja terhenti di dua masakan unggul ini. Tahu telurnya saja terang-terang membuat isteri saya kepincut padahal biasanya tidak pernah ia seperti itu. Kejadian ini memang bukan yang pertama untuknya, namun tentu kita semua pernah mengalami bahwa dari pengalaman berharga menikmati sesuatu yang berkualitas, maka runtuhlah segala pengalaman kurang menyenangkan akibat dahulunya pernah mencoba yang berbeda kualitas di tempat lain.

Maka dengan demikian, Warung Sekar Taji telah menorehkan semacam luka rindu yang akan saya biarkan menganga untuk selamanya. Meski terletak cukup jauh dari tempat tinggal, biarkanlah sesekali abang ojek layan antar membawakannya untuk kami di sini namun bila memungkinkan, perjalanan jauh itu akan selalu kami jabani demi memenuhi keinginan itu dan menghargai hasil kerja keras para pemilik warung ini.


WARUNG SEKAR TAJI
Halal-friendly
Some menu are suitable for vegetarians

Address: Jalan Panglima Polim V no. 60, Jakarta – Indonesia

Opening hours: Daily except Sunday, breakfast until late lunch time


Pipiltin Cocoa: Introducing Indonesia’s Cocoa, One Chocolate at a Time (mise en place, Vol 15 – 2016)

Living in a bubble may give you comfort and security, but for Tissa Aunilla even during her days as a successful lawyer, she had already given thought that there must be another way to fully realize her real aspirations.

Years of fondness with confectioneries brought her to a decision that she should learn more about chocolate. “I even tore down some parts of my home to make space for the equipments and bought a marble surface”, she says.

With the support of her brother Irvan Helmi who has been very successful with Anomali Coffee, Tissa dedicated herself to train under professional chocolatiers and even one time enrolling to Felchlin in Switzerland for an intensive two-week program there after fulfilling the prerequisite skills needed for the acceptance.

Several years of improving her skills in chocolate making and intense research on the business, Pipiltin Cocoa opened its doors in 2013. “Despite being the world’s third largest producer of chocolate, the level of consumption is still considerably much lower here than the Western countries. That’s the challenge since the beginning”, says Tissa full of determination.

As of today, in addition to increasing Pipiltin’s presence in Jakarta’s dining scene, the company has also been collaborating with several single-origin chocolate farmers from Aceh, Java, and as far to Bali and Flores as well. Exporters from abroad have taken a lot of interest of Pipiltin Cocoa after Tissa’s campaign abroad to introduce Indonesian chocolate.

“We are running a strict standardization so that our producers will supply us with fermented beans with specific humidity level and other conditions as well. With single origins, there are issues of logistics as well in cases such as delayed harvest due to force majeure. We always take care of this very precisely so that we won’t let down our customers and importers”, she explains.

With its bean-to-bar concept, Pipiltin Cocoa is still among the very few found in Indonesia and is so far challenged by the unfamiliar yet curious Indonesians who would love to try new things about food. One way to solve this, says Tissa, is to teach them about chocolate and that’s starting from the sensory test. It’s an investment of its own to bring more people into fold with chocolate appreciation, but apparently there are more surprises that she has prepared for everyone.

“At our new chocolate factory on Jalan Barito, it will be like a museum where people could tour around the facility, attending cooking classes, observing how chocolate is being made, and many other activities. The parking space will be huge so that it can cater buses and more visitors”, explains Tissa.

This is talking about the long term goals on how to create more demand and how to entice Indonesians to consume more chocolate. Unlike coffee as its more successful sibling, chocolate and tea, while produced in great numbers in the country, are still in need to be promoted on every level.

In a smaller scope, Pipiltin Cocoa’s interesting lineup on the menu is certainly worth the experience especially for dessert lovers. From plated desserts that utilize molecular gastronomic techniques, Pipiltin introduces the application of cakes and pastry to get along with its chocolate creations.

With the dessert appreciation scene on the rise for several years now in Jakarta, Pipiltin Cocoa’s is not only riding the wave of this momentum but also introduces a lineup of savory dishes. From finger foods to salad, from poultry to oxtail, and from pasta to sandwich or burger; everything was evenly designed to match the vast lineup of the desserts. Additionally to cater everyone’s needs, Pipiltin Cocoa’s is also not short on options with chocolate-based beverages.

To sum it all up, a complete lineup like this is deemed necessary so that people would be enticed to try something new from time to time. For Pipiltin Cocoa, an evolving dessert menu related to chocolate is a must and that is to complement also its sell of chocolate bars, chocolate nibs, and countless other creations that Jakartans may never seen before or even thought possible that it all actually came from Indonesian chocolate.


PIPILTIN COCOA

Address:

  • Sarinah Building Ground Floor, Jalan MH Thamrin no. 11, Jakarta – Indonesia
  • Jalan Barito II no. 5, Jakarta – Indonesia

Link: http://miseenplaceasia.com/pipiltin-cocoa-introducing-indonesias-cocoa-one-chocolate-at-a-time/