Tag Archives: Passion Magazine

Burgreens Express – One Step Closer to Live Healthily (Passion, Mar 2018)

As one among the pioneers who introduce healthy food and lifestyle in Jakarta, Burgreens has become a business that grows closer than ever with its patrons. One vital move to achieve that was its re-branding into Burgreens Express. So what’s the difference with the Burgreens we used to know? Let’s find out about it.

With a noble vision to begin with, Burgreens wants to share everyone its colorful approach of healthy living while also provides a degree of convenience and reachability for its customers. Burgreens is indeed a mission-driven restaurant business with an elaborated plant-based menu and collaborates with local farmers and women to produce healthy and sustainable food by also staying responsible with the supply chain.

In terms of food, the chef proprietor Max Mandias himself spoke with me personally a few years back. He wanted all of us to know that healthy food can also be made delicious. It was a grinding process of trial and error which culminates into Burgreens now having a solid lineup of inventive dishes. Among my personal favorite – the “Greenogiri Platter”, comprises of brown rice onigiri filled with spiced tempeh and accompanied with oyster mushroom skewer cooked with fruit-based teriyaki sauce and on the side is salad with wafu dressing.

Another signature dish from Burgreens is the “Mini Quarto” – four mini burgers with four different flavors. Or perhaps you might want to try Chef Max’s favorite – the “Tempeh Gomashio”. This one has the all the goodness of tempeh patties with cashew pesto and covered with homemade gomashio seasonings. It is served on a bed of organic mixed salad with mushrooms. The vegan hot dog is also an interesting choice. The sausage is made from chickpeas, tofu, and seitan (“wheat-meat”) and wrapped in whole wheat bun, homemade BBQ sauce, vegan mayo, mustard, and chopped pickles and onions.

With their restaurants originally located deep in residential areas, Burgreens realized that the vision to provide reachability for everyone might be compromised. It was then decided that Burgreens should be re-branded and start opening up outlets at shopping malls and business areas. They believe that the new concept can cater more demanding, fast-paced Jakartans who are always in the search for something good and healthy. But in terms of menu, Burgreens stays faithful with the old lineup and continuously creating something new and exciting.

Since October 2016, the flagship Burgreens Express outlet was opened in the vicinity of Dharmawangsa – a strategic decision to approach the upmarket and health-conscious crowd of South Jakarta. Furthermore, Burgreens is also creating events like clean-eating talkshows and cooking demos, educational activities at schools, and also the catering services.

Additionally, Burgreens was also participating in events such as the Namaste Festival and YogFest at Taman Menteng or the Paw Day at Taman Langsat which was organized by Jakarta Animal Aid Network (JAAN). Burgreens was also co-creating Pasar Semesta – a festival celebrating health, local and natural products, diversity, and sustainability. The event lasted for two days at Burgreens Express Dharmawangsa and attracted more than 800 visitors.

Despite the fact that healthy food market is not that big yet to begin with, still Burgreens does not want to compromise quality. Burgreens co-owners Chef Max and wife Helga Angelina prefer to think that their biggest competition is to actually keeping up to their high standards. They remind each other in the management to not be easily satisfied, to always raise the standards, and constantly innovating – not only in terms of food, but also in all departments, and also to have an open-minded approach to critics and feedbacks.

Looking forward, Burgreens is also aiming Surabaya and Bali for their next expansion. They envision that business will grow to as far as Singapore, Malaysia, and Thailand in the next five years from now.

The healthy food movement nowadays grows much faster than the time when they first opened the doors back in 2013. Burgreens has been successful in creating a notion that healthy eating can be fun, tasty, easy, and has a lot of variety. This will in turn make people more committed to living healthily – a kind of impact which certainly became the reason why Burgreens should grow bigger than ever before.


Original link:
http://www.passionmedia.co.id/b/burgreens-express—one-step-closer-to-live-healthily

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Natasha Victoria Lucas: A Journey of Self-Discovery (Passion, Feb 2018)

Sebagai food blogger dan food stylist yang berpengalaman, seorang Natasha Victoria Lucas telah semakin mengenal industri F&B bahkan secara profesional. Pada segment Reinvent di edisi ini, Natasha berbagi cerita mengenai perjalanan karirnya serta bagaimana ia jatuh cinta pada salah satu masakan Indonesia yang sangat terkenal – soto ayam Lamongan!

Bisa ceritakan apa yang Natasha jalani dahulu sebelum menekuni yang sekarang?

Sebagai mahasiswa jurnalistik, awalnya saya bercita-cita untuk menjadi penulis di majalah gaya hidup. Setelah magang di sebuah stasiun TV lokal, kesempatan menjadi penulis majalah rupanya belum terbuka. Maka saya harus bekerja dulu akhirnya di industri yang berbeda yaitu sebagai event manager di sebuah perusahaan sepatu dan sebagai guru musik.

Namun saya tumbuh besar bersama keluarga yang gemar mencoba restoran baru dan anak dari ayah yang punya bakat memasak – bahkan masakannya lebih enak dari ibu saya! Terinspirasi dari itu dan sembari menanti lowongan sebagai penulis, akhirnya saya memutuskan saja untuk mendirikan blog The Yummy Traveler di tahun 2010.

Menariknya sebagai seorang blogger, saya jadi mengetahui lebih banyak mengenai industri makanan dan mencoba berbagai masakan menarik. Ini menjadi alasan bagi saya untuk belajar masak lebih serius lagi. Seiring berjalannya waktu, saya menjadi tertarik juga dengan dunia food photography dan styling hingga akhirnya saya memilih untuk berkonsentrasi sebagai seorang stylist.

Bagaimana awalnya Natasha menjadi seorang food stylist?

Beberapa tahun yang lalu, profesi food stylist masih cukup langka di Jakarta dan saya sudah memulai iseng-iseng sebagai hobi. Satu waktu, seorang teman saya mengajak berkolaborasi untuk sebuah proyek food photography untuk sebuah perusahaan frozen yogurt kenamaan. Awalnya saya enggan karena belum percaya diri, namun teman saya tetap menyemangati. Akhirnya saya memutuskan bergabung dan pekerjaan profesional pertama saya masih terkenang sampai sekarang dan terus berlanjut.

Bagaimana dengan pekerjaan sehari-hari Natasha sekarang?

Selain mengerjakan proyek food styling untuk berbagai restoran, baru-baru ini saya menjadi team leader sebuah tim social media untuk klien-klien dari industri F&B. Satu waktu saya pernah juga dipercaya sebagai host untuk sebuah acara TV kuliner yang namanya sama dengan blog saya.

Biasanya di waktu senggang, saya berburu mencari prop baru untuk proyek fotografi makanan. Kini jumlahnya sudah berkoper-koper tanpa saya sadari! Terakhir saya tengah berkolaborasi dengan seorang partner untuk menulis buku kedua kami – Top Tables.

Bisa ceritakan sedikit mengenai bukunya?

Top Tables adalah buku mengenai direktori tempat makan di Jakarta. Namun berbeda dengan versi sebelumnya, kali ini kami mengajak beberapa orang dengan latar belakang yang berbeda untuk berbagi cerita mereka mengenai makanan dan tempat-tempat yang sering mereka kunjungi di Jakarta.

Bisa ceritakan kenapa Natasha begitu suka dengan soto ayam Lamongan?

Saya selalu suka makanan berkuah seperti soto hingga bakso. Bagi saya, soto adalah comfort food favorit saya.

Awalnya saya menyukai soto adalah sejak bertahun-tahun lampau ketika masih sulit menemukan soto ayam enak di Jakarta. Yang ada saat itu umumnya adalah soto Betawi. Sampai satu waktu akhirnya saya menemukan soto ayam kaki lima kesukaan saya yang biasa mangkal di depan RS Hermina Sunter yang dulu.

Apa keistimewaan soto ayam ini dengan yang lain?

Lebih karena preferensi pribadi saya. Pada dasarnya saya menyukai soto ayam yang lebih bening dengan kuah yang lebih ringan. Saya dan kakak sudah menjadi langganan selama bertahun-tahun sampai kenal dengan pemiliknya ini. Lucunya ia selalu berbicara dalam bahasa Jawa padahal tahu kami sebetulnya tidak mengerti.

Setiap kami berkunjung, pemiliknya tahu komposisi soto ayam kesukaan kami. Biasanya ia menyiapkan hanya daging paha, ada tambahan ati ayam, bubuk koya yang lebih banyak supaya lebih kental, dan tanpa kecap manis. Sayangnya sejak setahun yang lalu saya pindah tempat tinggal ke bagian lain Jakarta dan begitupun RS Hermina ke lokasi baru. Mudah-mudahan soto ayam kesukaan saya masih tetap berada di sana.

Bagaimana dengan resep soto ayam yang Natasha buat kali ini?

Kurang lebih profilnya mirip dengan soto ayam kesukaan saya di Sunter. Namun saya mencoba bereksperimen dengan tampilan yang lebih modern. Mempresentasikan makanan dengan cantik menjadi sangat penting karena makanan Indonesia layak lebih dikenal di level internasional apalagi makanan kita sebetulnya memiliki banyak kelebihan dibandingkan makanan Barat ataupun Jepang.
Mudah-mudahan pengetahuan saya di bidang styling bisa memberikan kontribusi lebih untuk kemajuan masakan Indonesia.


Original link: 
http://www.passionmedia.co.id/b/natasha-victoria-lucas-a-journey-of-self-discovery

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


Original link:
http://www.passionmedia.co.id/b/standing-tall-against-the-test-of-time

Images by: Shangri-La Jakarta

Chef Matteo Meacci: Back to the Roots (Passion, 2018)

Reviving Ambiente of Aryaduta Jakarta as one of the oldest Italian restaurants in Jakarta is no easy task. As its executive chef, Mr Matteo Meacci shared us his thoughts about the highly competitive F&B industry and his profound love for food from his Italian roots.

Can you highlight your experiences so far working in Indonesia?

Spending most of my time in Europe, I have always been attracted to Asia and I wanted to see Indonesia especially. I was very fortunate to have the opportunity to work here, first with Ocha & Bella for two years and then moved out to Singapore for a few months only to return here again.

Later I was working as an executive chef at De Luca, and then at a hotel in Jakarta and a resort in Lombok. Finally I found my way again to Jakarta and working for Aryaduta as the executive chef for Ambiente. The restaurant will be the first milestone of other new openings that I will personally oversee at other establishments owned by the group.

What is your source of inspiration for cooking? 

Every Italian chef anywhere in the world, they all started from their homes. They learn recipes from their mothers and grandmothers. They all started by helping in the kitchen and became interested with the whole process. Maybe not everybody, but at least 90% cooks from Italy started out like this. Mine came from my grandmother mostly.

That’s the cultural idea that we bring everywhere in the world – something that I experienced when I was a kid, something that my grandma influenced me, and something that I would like to share for everyone.

What can the crowd expect from the new Ambiente?

We want to make our version of home style food – very Italian, classic, and also casual. So basically, it’s about doing the simple things in good way. Our concept is to create dishes perfect for sharing – like cold cuts and cheese on a board for example. Even the mains will be suitable for sharing as well.

This is something that will bring people together. At restaurant or at home, when you have hearty food for everyone, that makes it interesting. People will enjoy not just the food; but the conversation, the act of passing the food around, and the togetherness. That’s what we would like to introduce here.

What sort influence would you like to have here in Ambiente based on your upbringing?

I came from Lucca, a small town in Tuscany – near Pisa and Florence. It’s a very beautiful town on the mountainous part of the region but still close to the sea. We are used to cook seafood, meat, and even games like wild boar or deer. When I return home during holidays, I would definitely eat cold cuts and steaks – T-bones grilled rare with only salt, pepper, and extra virgin olive oil. In Italy, we have a lot of cold cuts variety and here we only have few. That’s why I’d like us to have a homemade version of bresaola or salami here in Ambiente.

I understand also that it’s a tough period for restaurant businesses especially when dealing with imported products. That’s why we need to make do with what we have and use more local ingredients. Here, we cure the meat like in Italy and try to reach the authentic taste. Of course it’s been challenging because of the weather and the humidity. But so far the first results have been good and we’d like to continue doing so.

Living in Indonesia for quite some time now, surely you already have favorite Indonesian dishes.

Yes, it is something that many ‘bule’ really like from Indonesian food – sate ayam! It has peanut sauce, not too spicy, and there’s this charcoal taste thanks to the grilled meat. Other than that, I also like rendang and mie goreng. Those three are my most favorite here!

What would be your future plans as a chef? 

I was really impressed when one time I went to Japan for a week. It has great food, great people, and a strong culture. Although there are many expats there, I think Japan is still a relatively closed country. However, I would love to have an opportunity one day to work there.

My ultimate dream is to retire when I reach 50 and open my own small restaurant, trattoria-style in New Zealand! The country is like a big farm. It has great produce, meat, water, and weather. I imagine opening up my restaurant there, serving the best ingredients and seasonal menu for the guests. It would be wonderful!


Original link:
http://www.passionmedia.co.id/b/matteo-meacci-back-to-the-roots

Images by: Dwi N. Hadi

Chef Emmanuel Julio: Ushering The Era of Progressive Indonesian Cuisine (Passion, 2017)

Seasoned in rigorous kitchens of five-star hotels from Indonesia to as far as UAE, the Executive Sous Chef Emmanuel Julio from The Dharmawangsa shared us a story about his passion with Indonesian cuisine and his modernist effort to promote it internationally.

Can you share a bit about your career as a chef so far?

Back when I was a boy, my parents used to run a restaurant here in Jakarta and also a catering service. Inspired, I decided to learn more about the world of hospitality during college.

My apprenticeship years in the kitchen started from Regent Hotel and later at Four Seasons in the early 2000s. Since I was only studying general hospitality at Trisakti, I had to start everything from a scratch to become a real chef. Chef Vindex Tengker became my mentor until he resigned from here a few years ago.

After my sixth year at the Regent and Four Seasons, I wanted to seek experience abroad. I was posted in Dubai, again with Four Seasons. After quite some time and together with an Italian chef I used to work with there, he tagged me a long for a pre-opening project at Armani Hotel. After spending five years in Dubai, I finally found my way back home and landed here at The Dharmawangsa.

You have done a considerable length to promote Indonesian cuisine with The Dharmawangsa. Care to share us about it?

It’s all about staying true to the establishment’s concept as a luxurious Indonesian hotel and promoting what we dub as Progressive Indonesian Cuisine. Since the initiative started several years ago, we have done a lot of research and becoming more creative in the way we present it.

It’s a perpetual work in progress but it’s going very well, I have to say. Over the years, we have seen younger generations became more and more enthusiastic with this approach. Not long ago, a Dutch chef specifically came here to study our approach with this modern twist and soon he will be opening a fine-dining Indonesian restaurant back in The Netherlands.

Can you tell us about your recent experience promoting Indonesian cuisine abroad?

Quite recently we were hired to help promoting Indonesian food in Shanghai together with our embassy there. The crowd was particularly enthusiastic and that’s actually beyond our expectations! Dishes such as soto Betawi, sop buntut, and fried rice were all best-sellers. Aside from rendang and gulai ayam, the visitors were also very fond of our gado-gado.

Care to explain what you are cooking today for us?

Today we have the oysters and granita, but we are using daun kemangi instead of fruits for the granita. I also put acar timun underneath it. Also we have prepared you the cured salmon using beetroot and served with tuturuga sauce. I also put tobiko and caviar on top of the salmon.

The next one we have our modern take of gudeg which I pair with foie gras! Quite surprisingly, the sweet and simple seared foie gras really works well with the the whole character of gudeg. Lastly we have the beef tenderloin cooked using sous-vide techniques and served with semur sauce.

What are the challenges so far with this kind of presentation?

Each generation thinks differently about our approach here. Like I said earlier, the younger people are more open with the ideas, but older generation retain their conservative views.

For example rendang, they say it should be served traditionally – “messy and hearty”, if you will. Whereas of course it’s different with progressive presentations. Of course, the classic approach is very important, but we aim to make Indonesian cuisine also visually appealing on international level.


Original link:
http://www.passionmedia.co.id/b/emmanuel-julio-ushering-the-era-of-progressive-indonesian-cuisine

Images by: Dwi N. Hadi