Tag Archives: International

Why You Should Visit Fairmont Jakarta for Sunday Brunch This Weekend

Jakarta seems can’t get enough of Sunday brunches and there’s no sign of stopping. Jumping into the fray now is Fairmont Jakarta with its self-styled Moonlight Sunday Brunch. Naturally, there are many reasons for you to book your place there and enjoy it this weekend.

Spectrum is perhaps among the most highlighted of many all-day-dining restaurants of five-star hotels in Jakarta. Based on my personal experience, Spectrum has that edge with many inventive cuisines from time to time. Partly perhaps because of the initiatives done at VIEW, the hotel’s premier fine-dining restaurant. But most of all; it’s because of Fairmont Jakarta’s brilliant Indonesian chefs, their free rein of creativity, and for me personally – Spectrum has among the best Indian food in town!

Spectrum is located on the 2nd floor of this extravagant, prestigious hotel in the southern part of Jakarta. For Moonlight Sunday Brunch, Spectrum prepares a wonderful lineup of buffet selections, carving stations, a wide array of cheese selections, blini and caviar, alluring antipasti and fresh seafood, and many more.

The fresh seafood part is among the best in Jakarta as it encompasses wide selections such as the sweet prawns, tiger prawns, Fine de Claire oysters, king crabs, mud crabs, clams, and many others. Spectrum also introduces its so-called halal charcuterie with choices such as the air-dried beef or the bresaola, the turkey ham, lamb salami, lobster terrine, and cured sea bass or smoked salmon.

When I said earlier that the cheese selections are widely arrayed, well, indeed it is. Premium cheese cuts from the usual parmesan wheel to brie and camembert as well as comte and gorgonzola are available with fresh grapes, biscuits, or dried fruits as the accompaniments.

The star of the show however, comes from the carving station. Chef Edi Pancamala initiated an ambitious approach to introduce something special to this station. By not setting aside the usual selections like the ribs or the fish, he instead featured the steamship!

Weighed around 30 kilograms and came from the thigh of the cow, the specifically ordered steamship takes three days just for marination and cooked at optimum temperature using sous-vide methodFurthermore, the herb and seasoning rubs were also applied and the presentation is indeed very eye-catching.

I personally had around a couple of huge slices of this majestic cut and grew very fond of it. It’s a cut unlike others and has a consistency that is less meaty but gives away a brand new experience and appreciation for the blessed beast – if I may say so myself. It’s definitely a must-try for brunch regulars of Jakarta.

Last but not least from the savory section is the a la carte menu that comprises of eight choices from burrata, scallops, lamb pie, eggs Benedict, and more. Ending the whole experience would be the neatly arranged and delightful desserts, influenced by both worlds – Indonesian and abroad.

For those who wish to spend the weekend with their family and loved ones, the Moonlight Sunday Brunch at Spectrum restaurant is available every Sunday from 12pm to 3pm and priced at IDR 625,000++ per person – including coffee, tea, special mocktail and fresh juices.

Not halal-certified (serves alcohol, some dishes contain pork)
Some dishes are suitable for vegetarians

Fairmont Hotel Jakarta
Jalan Asia-Afrika no. 8, Jakarta – Indonesia
T: +62.21.2970.3333


Rosso: Standing Tall Against the Test of Time

Eleven years and counting, still standing tall as ever. Meet Rosso, the envoy of high-end Italian dining from Jakarta. 

We live in an era when contemporary cuisine based on creativity, quality ingredients, and delicate presentations has taken the society by storm. The interesting part is at the same time, the movement to promote local values from traditional cuisines are also gaining prominence.

From budding home cooks to professional chefs, nowadays everyone is harnessing the wide availability of information and ingredients from all over the world to conjure up innovative cuisines by creating a synergy – partly inspired by traditional dishes, using the freshest possible ingredients, and applying modern cooking techniques. Not to forget, the dishes are also aesthetically presented.

Embracing the harmony of these aspects for years of its existence is Rosso. Tucked in the corner of the lobby level of the opulent hotel, Rosso clad itself with the color of red. The many windows of it invite the sunlight, evoking the much needed warmth and intimacy thanks to the gray skies Jakarta this rainy season.
There’s a light touch of Renaissance era found from the paintings on the ceiling of the restaurant. The elegant dining room is juxtaposed side-by-side with the lounge and the bar. In the back, an open kitchen for pasta and pizza serves also as a showroom for a wide collection of antipasti, cheese, and cold cuts available for lunchtime and Sunday brunch.

My virgin flight with Rosso started from a Sunday brunch back in 2008 during the time of Chef Alessandro Santi. It was deemed a rare find to be able to enjoy brunch culture back then in Jakarta. The next few years brought me to know chefs Oriana Tirabassi and her successor Paolo Gionfriddo, whom the former actually taught me personally about the many types of Italian cheese and further appreciation for an Italian element that always eludes me – gnocchi. Finally in 2016, Chef Gianfranco Pirrone reigns supreme.

Hailing from Sicily, Chef Franco is breathing his homeland’s charms and the best from twenty Italian regional cuisines to Rosso’s ever-evolving artistry. This January 2018, he will be unveiling a fresh lineup for the menu.

“Firstly – the Gourmet Pizza, which is the current hype in Italy. The concept itself is to elevate pizza to a new level. For example, by using porcini or foie gras as the topping. Or one can also use beef tartare and even applying scallop and lobster on a blackened pizza. I’m planning to introduce this as an appetizer”, explained Chef Franco.

Among the many varieties of fresh pasta available at Rosso, Chef Franco decided that 2018 would be a great start to introduce his childhood favorite – the cappelletti. Shaped like small hats, as the name implies, each cappelletti is filled with thickened lamb ragout and paired with creamy parmesan sauce and truffle butter.

“The cappelletti represents my family Sunday brunch back in Italy. Usually it was cooked by my mother or grandmother. This time I made a twist with the filling and the sauce for our guests”, shared the chef.

Growing up with his family foodie culture also inspired him to share other favorite recipes such as the veal tenderloin with walnut sauce and the perfectly cooked Australian tenderloin with gorgonzola sauce and roasted potatoes with caramelized shallots. For the desserts, the seemingly simple chocolate foam with coffee sauce, apricot, and mint actually delivers a sweet and satisfying ending from the whole ensemble.

Chef Franco also shared his other plans. “We are improving our Sunday Brunch from time to time. We try to limit the size of the buffet but we compensate it by presenting only the best produce. Cheese, cold cuts, mini ala carte dishes are available at your disposal. We try to serve our guests freshly cooked fish, meat, and pasta.”

“Additionally, we still have the risotto and pasta cooked on parmesan wheel every Sunday. I have also an idea to bring this concept for dinner. I want to present it to the guest personally by using the trolley. Let’s see if they will like it”, says Chef Franco confidently.

Rosso of Shangri-La Hotel Jakarta has become a role model for other Italian restaurants in Jakarta and has been so for the past eleven years of its existence. It is apparent that Rosso never shies away from the face of competition and today, what it presents us is a testament about how the preservation of pride and authenticity of traditional Italian cuisine can adapt harmoniously with the ever-changing dynamics of modern restaurant business.

ROSSO, Shangri-La Jakarta | Kota BNI, Jalan Jend. Sudirman Kav. 1, Jakarta | T: +62 21 2922 9999

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Images by: Shangri-La Jakarta

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.

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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.


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

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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