1. April 2016
KARTINIS
IN THE KITCHEN

2. AD ??? AD ???

3. Jed V. doble
PUblISHeR’S NoTe
4
THE PUBLISHER’s NOTE
KARTINIS IN THE KITCHEN
I GREW UP
40.
pancit
pancit palabok:
bakmi mie goreng
mie ayam
April 2016

4. oUR GUeSTS
6 7
MANPAlAGUPTA SIToRUS
Managing director
Jed V. doble
Publisher
JUKe bACHTIAR
Creative director
deNNIe RAMoN
Head Photographer
SAHIRI loING
Associate editor
RIAN FARISA
editor
HIMAWAN SUTANTo
ellYNA TJoHNARdI
MARK TAN
RITTeR WIllY PUTRA
Contributors
boedY ASTUTI
Office Manager
MUKTI PelUPeSSY
distribution Assistant
2016
HIMAWAN SUTANTo
Photographer
SAHIRI loING
Associate editor
RIAN FARISA
editor
MARK TAN
Writer
ellYNA TJoHNARdI
Writer
RITTeR WIllY PUTRA
Illustrator
JIRI HeRA
info@foodies.id
WWW.FoodIeS.Id

5. oN THe MeNU
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oRdeR UP
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SPeCIAl FeATURe
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KITCHeN eNVY
38 |
CoVeR SToRY
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April 2016 | Vol. 01 |
KARTINIS
IN THE KITCHEN
48 |
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CoVeR FeATURe
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64 |
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AD ???

6. oN THe MeNU
10
NeIGHboRHood eATS
66 |
FoodIe CoNFIdeNTIAlS
68 |
72 |
74 |
Food HeRoeS
76 |
THe WeeKeNd CooK
80 |
THe ClASSICS
84 |
SeARCHING FoR STReeT Food
86 |
88 |
HAPPY HoUR
90 |
oN MY PlATe
94 |
72
76 80
AD UFF

7. oPeN
THE END OF FEBRUARY
12 13April 2016
THE NJONJAstory by RIAN FARISA
photographs by HIMAWAN SUTANTO
THE NJONJA GOURMET CATERING
Spearheaded by Alda boentaran, the creator of The
NJONJA’s finest cuisines, the catering company provides
the highest degree of quality as can be seen not just
from the variety of dishes but also from the decoration,
tableware, and service.

8. oPeN
14 April 2016
nasi campur, mie
bakso, bakmi ayam, es kopyor
tapai bakar
tapai
shumai sushi aburi
mentai
menyadon.
From modern
to vintage
decorations,
plain to colorful,
casual to formal,
modern to old
world charm;
The NJoNJA is
ready to suit the
lifestyle.

9. oPeN
DJULE
Forget The Traffic, Have A Break at
story by ELLYNA TJOHNARDI
photographs by ELLYNA TJOHNARDI
DJULE KOFI
DJULE KOFI
16 17April 2016

10. oPeN
CHIR CHIR
Arrives In Jakarta
CHIR CHIR FUSION CHICKEN FACTORY INDONESIA
CHIR CHIR
CHICKEN
18 19April 2016
story by ELLYNA TJOHNARDI
photographs by ELLYNA TJOHNARDI

11. oPeN
THERE IS AN OASIS
enoki
youtiao
rawon
sop buntut
kwetiau
kangkung belacan
tahu
telor
story by RIAN FARISA
photographs by RIAN FARISA
TERAS DHARMAWANGSA
TERAS
DHARMAWANGSA
20 21April 2016

12. 22 23April 2016
A Dinner to Remember:
oRdeR UP
Tops Asia’s 50 Best Restaurants
For Second Consecutive Year
GAGGAN
story by JED DOBLE
photographs by ASIA’S 50 BEST RESTAURANTS, SPONSORED BY S.PELLEGRINO & ACQUA PANNA

13. BANGKOK’S GAGGAN
24 April 2016
oRdeR UP

14. oRdeR UP
UBUD FOOD FESTIVAL
Goes Local
26 27April 2016
story by RAFAEL REYES
photographs by MATT OLDFIELD, UBUD FOOD FESTIVAL
AFTER
2016 UBUD FOOD FESTIVAL

15. oRdeR UP
WHEN THE RUMOR
A Dinner to Remember:
With MASSIMO BOTTURA
at Hotel Mulia Senayan
28 29April 2016
story by RIAN FARISA
photographs by RIAN FARISA
macaron
crème fraiche

16. oRdeR UP
SPECTRUM’s
Monday Prime Time
30 31April 2016
story by RIAN FARISA
photographs by RIAN FARISA
I AM OFTEN

17. ORDER UP
MANILA PLAYS host to Spain’s
first and only Asian edition of
its top culinary event, Madrid
Fusión. This second staging of
Madrid Fusión Manila will run
from April 7-9, 2016 at the SMX
Convention Center of the SM
Mall of Asia Complex.
MFM 2016 will feature an
International Gastronomy
Congress discussing the theme,
“The Manila Galleon: East Meets
West.” Presenting before the
congress is an exemplary list
of some of the world’s most
acclaimed chefs, including: Joan
Roca of El Cellar de Can Roca
Restaurant in Catalonia, Spain (3
Michelin stars, 2015 No.1 of the
World’s 50 Best Restaurants);
Dani Garcia of Bibo Andalusian
Brasserie and Tapas in Malaga,
Spain (2 Michelin stars); Jose
Andres of Minibar, Spain; Ricard
Camarena of Ricard Camarena,
Spain (1 Michelin star); Yoshihiro
Narisawa of Les Creations
de Narisawa Restaurant in
Tokyo, Japan (2 Michelin stars,
2016 No.2 of Asia’s 50 Best
Restaurants); Virgilio Martinez
of Central Restaurante in Lima,
Peru (1 Michelin star, 2015 No.1
of the Latin America’s 50 Best
Restaurants); Kevin Cherkas of
Cuca, Indonesia; Leah Cohen of
Pig & Khao, USA; Paul Qui of Qui,
USA (Food & Wine magazine’s
2014 Best New Chefs); David
Thompson of Nahm, Thailand
(2016 No. 8 of Asia’s 50 Best
Restaurants), Nurdin Topham of
Nur, Hong Kong; Jungsik Yim of
The Philippines hosts
MADRID FUSIÓN
MANILA
The Philippines is the current darling of many food enthusiasts
as it hosts the second edition of Madrid Fusión Manila.
Jungsik, South Korea (2016 No.
22 of Asia’s 50 Best Restaurants);
Enrique Olvera of Pujol, Mexico,
and Jorge Vallejo of Quintonil,
Mexico (2015 No. 6 of the Latin
America’s 50 Best Restaurants).
MFM 2016 will also have
a Trade Expo showcasing fine
food, gourmet products, unique
ingredients, equipment and
services and regional delicacies
from the Philippines, Spain,
32
story by RAFAEL REYES
photographs by MADRID FUSIÓN MANILA
Asia, Europe and the Americas.
Destination and lifestyle stands
will showcase tourist attractions
of the Philippines as well as their
food, beverage and ingredients.
The Food and Beverage Tunnel
will be a venue for tasting
sessions of wine and spirits,
heirloom rice and grain, farm
produce, artisanal chocolates,
coffee varieties and many more.
Alongside Madrid Fusión Manila
is the month-long Flavors of the
Philippines Festival that features
food-related activities all over the
country from food tours, exhibits
and gourmet markets to special
dinners with celebrity chefs, food
trips and hotel food festivals.
Celebrated annually in
Madrid since 2003, Madrid
Fusión is considered one of the
leading gastronomy gatherings
in the world.
33April 2016
CHILL & GRILL
at Raffles Jakarta
Raffles Jakarta launches Chill & Grill barbecue
experience at the Navina Pool Bar.
story by RAFAEL REYES
photographs by RAFFLES JAKARTA
EVERY FIRST FRIDAY of the
month is barbecue night at the
Navina Pool Bar of the Raffles
Jakarta with their Chill & Grill
food and beverage promotion.
Enjoy a wide array of succulent
meats and fresh seafood grilled
to perfection, including rib-
eye steaks and king prawns.
They also have an Oyster Bar
with oysters freshly flown-in
from France. Also included is
their salad bar and selection
of desserts. Experience all this
amidst the cool tropical setting
of the hotel’s 14th floor pool
area.
Navina, the Pool Bar is
located right next to the pool
on level 14, with a sheltered
open air seating area. Navina is
derived from the word “fresh”
in Bahasa Indonesia. Open daily
from 8:00 AM until 09:00 PM,
it is the perfect place to enjoy
a light meal, tea or an aperitif
at this poolside bar amid a
lush tropical setting and the
hotel’s landscaped gardens. A
Continental and Asian à la carte
menu is available, along with
fresh fruit juices and cocktails.
Here you get a front seat view
of Hendra Gunawan’s famous
sculptures and mosaic paintings
which are a hallmark of the
Raffles Jakarta.
RAFFLES JAKARTA
Ciputra World 1, Jalan Prof. Dr. Satrio, Jakarta
T: +62 21 2988 8080
IG: @raffleshoteljakarta
www.raffles.com/jakarta

18. story by JED DOBLE
photographs by AKI
Locavore
Makes It
Into Asia’s
50 Best List
SPeCIAl FeATURe
34 April 2016
LOCAVORE

19. I’VE MADE
36 37April 2016
“It was an
incredible feeling
to be amongst
the best chefs in
the region, people
we admire and
respect. Now the
challenge is to
stay on the list
and even climb
higher.”
SPeCIAl FeATURe

20. KITCHeN eNVY
Home-Perfect
Pastastory by JED DOBLE
38 39April 2016
Cutting Boards
Lemon squeezer
measuring Cups,
measuring spoons,
measuring gLass
KitChen tongs
spatuLas/
turners/
sCrapers

21. FEMALE CHEFS
BEHIND
THE SCENES
story by SAHIRI LOING
photographs by DENNIE RAMON
stylist ADI SURATNA

22. 42 43April 2016
CoVeR SToRY
ARIMBI NIMPUNO
INSTIllING TRAdITIoNS
arimBi nimpuno:
Cooking for a Better
and healthier Future
story by SAHIRI LOING
photographs by DENNIE RAMON AND ARIMBI NIMPUNO
“Though I still like
that tradition [of
cooking food for
your family], but,
on the other hand,
I also
don’t want to be
too idealistic—I
realize everyone
is busy, they are
out all day, so
there is less time
to sit together for
dinner
and exchange
stories.”

23. 44 April 2016
CoVeR SToRY
MAYA ALDY
rupiah
adieu
THe lAdY WHo loVeS To
CooK
Nasi Padang
rendang
perkedel jagung.
maYa aLdY:
appreciating every simple
things in Life
story by SAHIRI LOING
photographs by DENNIE RAMON AND MAYA ALDY
“Women are better cooks. We
are stronger and we have better
endurance which is why we can put in
longer hours.”

24. CoVeR SToRY
46
PETTY ELLIOTT
dendeng
rica-rica
dendeng balado
urap.
foie gras
terasi
FIRM RooT
kecombrang
sambal
Udang Batu
Kecombrang
47April 2016
pettY eLLiott:
the ambassador to
Fine indonesian Cuisine
story by SAHIRI LOING
photographs by DENNIE RAMON AND PETTY ELLIOTT
“I’m proud I can make something
beautiful out of humble ingredients
and have people value the process
and results that come out of it. I value
all ingredients, even terasi for me has
gourmet value.”

25. CoVeR SToRY
48
IT’S 9.30AM
49April 2016
taLita setYadi:
the Baker with a Jazzy streak
story by SAHIRI LOING
photographs by DENNIE RAMON AND TALITA SETYADI
“I’ve always made
sure I worked
harder and more
effective than
the males in
the kitchen to
show them we
are equals as
colleagues and
comrades.”
INJeCTING FeMAle
SeNSIbIlITIeS

26. CoVeR FeATUReCoVeR SToRY
KAREN CARLOTTA
April 2016
“I simply love Indonesian food and
I want to translate those nostalgic
flavors into a cakes. I don’t play with
technique, just simple combinations
of flavors.”
Nastar Es Teler
Pisang Ijo
SoFT SPoT
Martabak
Karen CarLotta:
revisiting indonesia’s
nostalgic Flavors
story by SAHIRI LOING
photographs by DENNIE RAMON AND KAREN CARLOTTA

27. CoVeR FeATUReCoVeR SToRY
WHILE IN QUEUE
April 2016
“Never be
ashamed of
asking for help.
When you’re in
a kitchen, you’re
a team. If one
member tried to
do everything by
his or herself and
failed, then the
others will also
suffer’.”
TeAM WoRK
aVanda hanaFiah:
the Culinary scene’s girl-next-door
story by SAHIRI LOING
photographs by DENNIE RAMON AND AVANDA HANAFIAH

28. April 2016
CoVeR FeATURe
margarita
Fores:
a mother’s Lovestory by JED DOBLE
photographs by MARGARITA FORES
Italianization

29. CoVeR FeATURe
April 2016
“I AM
She describes her food as
“classic at heart with a lot
of modern touches to make
it up to date.”
WAKe UP CAll

30. April 2016
CoVeR FeATURe
“It is this maternal
instinct, that has
nourished, fed and
nurtured the people
that I have had the
fortunate chance
of working with as
well as those who
have come through
the doors of my
restaurants.”
MARGARITA FORES

31. CoVeR FeATURe
WORO PRABANDARI
60
WoroPraBaNDarIgrand hyatt Jakarta
story by RIAN FARISA
photographs by DENNIE RAMON
“You know, my interest
in cooking came from
my mother, she was both
skillful with cookery and
also a homemaker.”

32. CoVeR FeATURe
FOR CHEF
62
YUrIKomaLasarIthe dharmawangsa
story by RIAN FARISA
photographs by DENNIE RAMON
“When the time black forest
became such a huge hit
here, I immediately started
to make one for myself!”

33. 64
CoVeR FeATURe
AWAY FROM THE EYES
ayam suwir
IrmaKUrNIasIHhotel Borobudur
story by RIAN FARISA
photographs by DENNIE RAMON
“Sometimes I cook it in
Balinese style, make it
into ayam suwir, and most
often because of my family
request is the Hainamese
rice accompanied by
chicken with oyster sauce.”

34. PLUIT
NEIGHBORHOOD EATS
66 67April 2016
Some street names
are still wrong

35. Janet DeNeefe:
eat,
read,
LoVe
FoodIe CoNFIdeNTIAlS
story by SAHIRI LOING
photographs by MATT OLDFIELD AND
ANGGARA MAHENDRA, UBUD FOOD FESTIVAL
AMIDST THE SERENE
FoodieS: What food do you remember the most
when you were growing up?
Janet DeNeefe (JDN):
FoodieS: Who influenced you the most in your
childhood in terms of cooking?
JDN:
FoodieS: Tell us about the first food you cooked
yourself, and do you have any specialty?
JDN:
byANGGARAMAHENDRA
by MATT OLDFIELD
69April 2016

36. FoodieS: Were you already
familiar with Indonesian food
before you came here?
JDN:
FoodieS: Can you tell me about
the joy and struggle of opening
up your own restaurants in Bali?
JDN:
FoodieS: What’s your favourite
Balinese cuisine and the best
local restaurants that you
would recommend to FoodieS
everywhere?
JDN:
Bali is finally proud of its cuisine and most new restaurants
are incorporating local dishes in their menu. But what
needs improving is authenticity: flavours are still being
compromised to suit the so-called Western palate. Only in
the warungs will you find the most authentic food because
you have a more discerning local audience and usually an old
grandmother supervising in the kitchen.
FoodIe CoNFIdeNTIAlS
70 71April 2016
FoodieS: Why did you decide to
make a literary event first instead
of food-related events?
JDN:
FoodieS: What were the
motivation to publish your own
cookbook? Any new cook books
in the horizon?
JDN:
FoodieS: What was your
expectation for Ubud Food
Festival and what were the
challenges in organizing it? What
was your own favorite moments
during the festival?
JDN:
FoodieS: What new exciting
things can we expect from this
year’s UFF?
JDN:
FoodieS: After living in Bali for
so long, and as a food lover,
can you tell us how the food
and beverage scene in Bali has
changed over the years, and are
there room for improvements?
JDN:
by MATT OLDFIELDby MATT OLDFIELD

37. Davina Veronica:
Combining Love of Food
with Way of Life
FoodIe CoNFIdeNTIAlS
story by SAHIRI LOING
photographs by DENNIE RAMON
SEEING THE FOOD
pescatarian
Earthlings
lAdY WITH A VISIoN
sayur
asem, sayur lodeh, cah kangkung
or broccoli
“I do remember that we had all sorts of food on the table like
grilled chicken, steaks, and, of course being Manadonese,
brenebon (red bean soup), but what I love the most was my
grandmother’s macaroni and my mother’s caramel pudding.”
73April 2016

38. anna rohm:
the Wanderlust
hotelier
FoodIe CoNFIdeNTIAlS
story by SAHIRI LOING
photographs by DENNIE RAMON
NEARING THE END
THe PeRFeCT CoUPlING
spätzle
“I was eight years old when we moved
to Thailand, which is probably why I love
Thai food more, especially their green
bean salad or green chicken curry.”
April 2016

39. Food HeRoeS
Hilman
Heliantistory by MARK TAN
photographs by MARK TAN
SINCE MY WIFE AND I
76

40. 78 79April 2016
“I want to make
sure that we are
sustained because
people love our
products. I want
people to buy our
products because
they love and use
our products, not
because they are
sorry for us.”
JAVARA INDIGENOUS
INDONESIA
Food HeRoeS

41. THE WEEKEND COOK
80 81April 2016
Inspired By
HerMother’s
Love
DESI WAS BORN in small town
of Sungailiat, on the island of
Bangka. It was a small town, with
no facilities like the big cities.
Here she grew up in a family
which loved food and loved
to cook. “The kitchen was my
playground, we would cook
three to five times a day,” Desi
fondly recalls. Bangka is known
for its amazing seafood, so
most of the time, seafood was
served on their dining table. “I
remember my late mom would
always cook for us. At the table,
she would peel prawns for us,
one by one she would pass them
to us to eat. Later on I realized,
that she never got the chance to
eat since she would distribute all
the prawns to us. When I looked
back at these episodes, this is
when I realized that I wanted to
share love through food.”
When she was in the fifth
grade, Desi joined her first
cooking competition, she
cooked sweet and sour fish, one
of her favorite dishes, using a
traditional stove. She won that
competition and never looked
back. She was eager to try new
recipes and developed her love
for cooking. Most recently, she
joined the MasterChef Indonesia
Chef Desi Trisnawati not only shares
with us her recipe for Seared Tuna with
Turmeric Rice but also reveals a lot of her
inspirations.
story by JED DOBLE
photographs by DENNIE RAMON
TV cooking competition and
emerged the champion. Now
she lives a very busy life tending
to the family’s Novilla Boutique
Resort back in Sungailiat, Bangka
as well as her own catering
business called Pesona Kataring
Nusantara here in Jakarta. She
also consults for a Japanese
flavor company called Takasago
and is also a motivational
speaker.
Desi loves Indonesian food,
so for this month, she shares
her recipe for Seared Tuna with
Turmeric Rice. It is served with
a lemon-basil infused soy sauce
reduction and a spicy garlic
chili sambal. It is inspired by
traditional roadside ikan bakar.
“Indonesian food is full of flavor
and I tried to combine these
rich flavors in one plate. The
fragrance of the turmeric rice,
the delicate flavor of the tuna,
the sweetness of the soy sauce
and the spiciness of the sambal
really dance in your mouth.”
Hopefully dishes like this and
many more can be showcased
in Desi’s planned healthy
restaurant. Driven by her passion
for cooking, and inspired by her
mother’s love, I am sure this new
venture will be a huge success.
BROUGHT TO YOU BY

42. THe WeeKeNd CooK
SeARed TUNA WITH
TURMeRIC RICe
INGREDIENTS:
Turmeric rice
Lemon Basil Infused Sauce
Garlic Chili Sambal
Seared Tuna
Garnish
STePS
Turmeric rice
Lemon Basil Infused Sauce
Garlic Chili Sambal
Seared Tuna
82 83April 2016

43. THe ClASSICS
THE ICONIC
IKaNmas
BaKarrIca
NY.fILLY
soto
Betawi
story by RIAN FARISA
photographs by RIAN FARISA
gurame
The dishes at this
restaurant speak
for themselves,
add to it the whole
atmosphere of
nostalgia which
the fans of
Ny. Filly have been
enjoying since
its humble
beginning some
32 years ago.
IKAN MAS BAKAR RICA NY. FILLY
OPENING HOURS:
SPEND:
84 April 2016
gurame
kuwe baronang
rica-rica
rica-rica
sambal
dabu-dabu.

44. 86 87April 2016
SeARCHING FoR STReeT Food
UBIQUITOUS
rujak buah
rujak buah
sambal
sambal
jicama
pomelo
sambal
story by RIAN FARISA
photographs by RIAN FARISA
RUJAK BUAH PASAR TEBET
OPENING HOURS:
SPEND:
( RUJAK BUAH )
PASAR TEBET

45. 88 89April 2016
SeARCHING FoR STReeT Food
( PASAR TEBET )
MANY OF US
story by RIAN FARISA
photographs by RIAN FARISA
PASAR TEBET BARAT
OPENING HOURS:
SPEND:
MAKAN DI

46. 90 91April 2016
HAPPY HoUR
Behind the Bar
adiesstory by SAHIRI LOING
photographs by DENNIE RAMON
FIRST, A DISCLAIMER:
negronis
(bunga telang
CRIMSoN & CloVeR ClUb
bY KATIe NAGAR
INGREDIENTS:
STePS
“We want
bartenders to
have that same
status as chefs.
They’re every
bit as talented
in terms of
technical process
and discerning
palettes.”

47. 92 93April 2016
bUTTeRFlY PeA SoUR
bY boNA
INGREDIENTS:
STePS
“To be a good
bartender you
have to be
a storyteller
as well, an
entertainer to
your guest.”
SPICeS old FASHIoNed bY KIKI
INGREDIENTS:
STePS
HAPPY HoUR
“of course there were pros
and cons in my family when
I told them I was trying out
to be a bartender. It’s a job
where you go out at night
and come back home in the
morning. It definitely took
time for me to build their
trust and prove to them that
the work I was doing was
something positive.”

48. oN MY PlATe
GRACE
DHARMAWAN
– THE SALT & SUGAR
LADY
AS A CHEF,
madeleine
salz Zucker
story by RIAN FARISA
photographs by RIAN FARISA
94
AD SCOOP

49. AD ???