Fire

If you have carnivorous tendencies and desire a stylish, contemporary restaurant experience just steps from one of Bali’s most famous beaches, then Fire at W Bali – Seminyak is right up your street. Fire’s signature is its absolutely outstanding meat board. At your table discuss your preferences with the chef...
Take a break from the usual tropical havens Bali has to offer, and swing yourself into the Roaring Twenties instead at The Plantation Grill, a creation of coveted restaurateur Robert Marchetti. Coming into the venue, the lavishly retro interior – think leather circular booth seating, high ceiling, chandeliers that...

JIA

Opened in early 2017, the new Jia at Shangri-La Hotel, Jakarta is now one of the most popular high-end Chinese restaurants in town. Occupying the space formerly known as Shang Palace, Jia brings an even richer Oriental influence and adds a modern touch to its wide variety of authentic...
Located on the 46th floor of The Plaza, an up-scale commercial building at the heart of Jakarta, GAIA takes northern Italian cuisine and combines it with an intimate mood created by comfortable furniture, elegant interior design, an opulent atmosphere and a city view that’s to-die for. The restaurant’s capacity...

Atico by Javanegra

Walking through a set of traditional wooden doors, visitors to Atico will feel right at home in the cosy and elegantly eclectic décor of the restaurant. Polished cream marble table tops complement the honey brown teak tables and chairs, while contemporary matte-white hanging lamps and naked bulbs provide warm...

Correlate

Coming from the straightforward “antagonistic” chef in MasterChef Indonesia, Chef Juna Rorimpandey, Correlate has a pretty sweet and glamorous offering. With everything in addition to the menu designed by the chef himself – including design details, plates, decorations – Chef Juna has proven yet again that nothing can get...
Q: When did your culinary journey start? A: In September 1975, when I first joined the Ecole Jean Ferrandi in Paris, France. Q: What inspired you to get into the kitchen? A: Difficult question! As in my family no one was working in the food and beverage industry – in the ’70s...
  Q: How and when did your culinary journey first start? A: It all started with my dad. When I was 13 I asked him to buy me something and he told me to buy it myself when I had a job. So I got on my bike and tried all...
A wise man once said that we can never deny our passion, nor hide it. Such is true in the case of culinary figure and international chef Vindy Lee. Having developed a passion for cooking early on in her childhood, Vindy didn’t let go of this passion even when...
Serves 4 small starter portions  Ingredients: • 200g sashimi-quality tuna fillet • 1 large papaya chilli pepper and 3 bird's eye chilies, chopped into small cubes • 50g shallots, peeled and chopped into small cubes • A small bunch of kemangi or basil • 3-4 calamansi or 2 limes, juiced • Sea salt to taste • Kemangi or basil...

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