Tag Archives: mise en place

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.

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.

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.

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.


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

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

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.

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.


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

El Asador: Traditionally Challenging (mise en place, Vol 17 – 2017)

bs_article4_1Grilling as we know it in Indonesia is mostly influenced by American culture and that it goes way back to the age of cowboys. What we may not really know is that the southern part of the continent apparently has a story of its own when it comes to steak. Coming to as far as Jakarta, El Asador shows us what’s so special about it.

El Asador is located in Jakarta’s Kemang neighborhood and for the past few years has been the best place to start appreciating the grilling culture as taught by the Patagonian cowboys of South America. The name of the restaurant itself refers to ‘the barbecuer’ or the heroes behind the wonderful steaks grilled on a parrilla.

The indoor parrilla grill, as used in El Asador and traditional Argentinian/Uruguayan steakhouses is a world of difference than the usual griddle that we often see. The Southern American counterpart uses metal nets laid flat and a space is provided below for the grilling fuel but not for direct fire, instead it utilizes indirect heat from embers of hardwood.

Traditionally, the outdoor grill is made from a cross-shaped metal used to hold the whole animal together and it can be tilted manually further or closer against the open fire and to adapt against the wind. Usually this role is entrusted to asadors and the most experienced among them usually have the ability to hunt, slaughter the animal, and down with the cooking.

The parrilla grill itself provides a challenging environment because of the immense heat. Hence the term of ‘mansquite’ among the asadors or the mixture of scents coming from sweat, meat, and smoke as a result of all-day grilling. It is the fruits of labor of these hardworking gentlemen.

El Asador uses specific beef aged between six to eight weeks and only seasoned with salt and pepper with no marinating process at all. The favorite cut here is definitely the ribs but the flat iron steak, chorizo, lamb sausage, and the traditionally known cuts such as vacio (flank steak), pamplona (chicken rolled with lamb fat), and lingua (beef tongue) are also must-tr y. These cuts are served altogether on a tray and it is a sight to see for meat lovers!

With a huge crowd coming every day to El Asador to savor the steak and the togetherness, there’s no denying that the grilling heritage from the Patagonian gauchos will remain alive until far into the future.


Photography by Dennie Ramon

Original link: http://miseenplaceasia.com/traditionally-challenging/

Anomali Coffee: Bringing Up Local Flavours (mise en place, Vol 13 – 2015)

The first decade of the 21st century saw Jakarta heading its way to become one of the coffee culture capitals of the world. This period saw a major expansion of Starbucks as the proponent of second wave coffee movement in Indonesia, as followed also by The Coffee Bean and Gloria Jean’s Coffees.

However, it was also the time when Indonesians realize that coffee is more than Starbucks. The decade showed us the emergence of local coffee shops with one noble aim, and that is to promote the rich variety of Indonesian coffee beans.

Anomali 2

In 2007, Anomali Coffee was born from the hands of the two co-owners, Mr Irvan Helmi and Mr Muhammad Abgari (Agam). Their first shop back then at Jalan Senopati operated as both a roaster as well as brew bar. Since the beginning, it has received a warm welcome from the crowd but from what we see today, it was clear that Anomali never settles in with only selling beverages. It took more than just that to run an enduring, successful business.

As Irvan tells us, they started everything from a scratch for Anomali and he remembers the time when he utilized whatever opportunity he got out of his unrelated full time occupation for the business. He admits that he was purely only bringing his curiosity, as based on the memories of his grandmother’s habit of brewing coffee for the family from ground beans bought from oldest known stores in Jakarta.

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However over the years, the two owners have made a monumental groundwork by working with the farmers directly to share them what the future market needs. What they have done regularly aside from that is also buying the beans in coffee auctions and promoting fair trade.

Realizing it or not, the result of their hard work is what we actually see today in Indonesia’s coffee scene. “Back then our best seller was blended iced drinks, but now people are crazy over the classic choices. Indonesia now have better quality beans”, says Irvan. This trend is also promoted by the rising of gourmet coffee shops around the globe, or what people would call as ‘third wave coffee movement’.

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In addition to that, people are now becoming discerned over specifics and this is something that Anomali has prepared all this time. “To actually say that we were able to predict this would be an exaggeration. We are simply evolving to become better every time”, explains Irvan modestly.

“To ensure the quality, we have established a professional barista school for our staffs and public. We have regular examinations for our baristas and our company has also established a grading system so that everyone can have a career here”, Irvan further adds.

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Today, the coffee shop competition became fiercer than ever. The appearance of the slick and stylish third wave coffee bars all over Jakarta does not worry Anomali Coffee at all. Whatever the hipster market dictates now, Anomali Coffee is ready. Its Indonesian coffee beans quality is at its peak, the baristas well-trained, and they are also up with the popular use of manual brewing techniques.

Lastly, more than that, the wholesale division of Anomali Coffee is now serving the needs of hundreds of companies around Indonesia and abroad. Anomali Coffee has also become the sole distributor of the famous Synesso espresso machines and Hario manual brewing gadgets.

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Being thankful at what Anomali Coffee has achieved so far, Irvan in modesty says, “This is all part of our learning process. We are simply evolving to become better and better.”



Jalan Senopati no. 9, Jakarta
Jalan Teuku Cik Ditiro no. 52, Jakarta
Setiabudi One, Jakarta
Jalan Kemang Raya no. 72G, Jakarta
Bali White House, Jalan Dewi Sri no. 23, Kuta – Bali
Jalan Raya Ubud no. 88, Ubud – Bali

Opening hours: Daily, 8am – 12am

Link: http://miseenplaceasia.com/anomali-coffee-bringing-up-local-flavours/

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.



  • 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/