Bahasa l English Talking about baguette or rendang is certainly familiar to the Jakarta community. This time I would like to discuss the two philosophies and stories of these two dishes. Of course, these two foods come from and have different cultures. Baguette originated from France, although until now it is still debated how the origin of this bread, but baguette has become one of the daily food of the French people. Because history is quite long, so I'll pass first. Several types of baguette so you know what the difference between this long size of the bread. Although in terms of shape and size it looks similar, it should be noted that some baguettes have different textures, the mixture of ingredients even the aroma as well. Some of the following categories: 1. The Baguette Ordinaire This is one of the categories of baguette that is arguably cheap is an affordblae option. It is easy to find everywhere and usually has a very crisp texture and normally c

Bahasa l English A new experience just presented by the Intercontinental Hotel Jakarta Pondok Indah this month. You could say Chinese restaurants are easy to found in Jakarta, but how about Hunan cuisine? For sure, most of you this one is kind of new or strange yah mates~ The Hotel Intercontinental Jakarta Pondok Indah welcomes Chef Lin Luo, Masterchef of Xiang's Hunan Cuisines and he is also Executive Sous Chef of the Intercontinental Hotel Changsha, China. Here, he is coming to present the Hunan delicacies. On this occasion, I was got a chance to take a preview by having a private dinner at the Chef's Table, this is one of the most attractive facilities provided in this luxury hotel. It is normally used for brides and groom who wants to have a food tasting session while preparing for the wedding with this private room and view to the kitchen where we able to see how to chefs working. This time, I tasted several selected dished of Hunan delicacies. It

Bahasa l English This week is a special moment where the Jakarta community has the opportunity to taste special dishes that will be served at Park Hyatt Jakarta, an upcoming luxury hotel project that will be operating in the central area of Jakarta. On the theme of the "Four Hands Collaboration" event where there are two main chefs at here, there is Chef Mauro Santarelli, Executive Sous Chef Grand Hyatt Jakarta and Chef Lucas Curcio, Executive Chef Park Hyatt Jakarta. The Four Hands Collaboration aims to introduce several signature dishes that will be at Park Hyatt Jakarta and also to pamper guests when visiting C's Steak & Seafood Jakarta with a combination of two expert chefs who came from Argentina. With techniques and a combination of Asian influences, so some dishes are familiar and in accordance with the palate of Jakarta community. Some special menus at Four Hands Collaboration this time such as Wagyu Beef Tataki, Glazed Beef Cheek, Chick

Bahasa l English Staycation is one of new trend activity to do for the Jakarta community both for families, kids or millennials youth generation. Recently, I had the opportunity to visit one of the hotels located very close to Soekarno Hatta international airport. This hotel has become one of the destinations for those of you who want to get away from the city hustle-bustle and probably try to catch up on a flight since it is not far from the airport. Not only that, I could say this is an amazing weekend getaway where we are pampered with a calm atmosphere as a resort. The location is very private away from the highway, into this resort area, you will feel a very different atmosphere, it seems like a cozy island away from the Jakarta. I was staying in the Junior Suite room, large bedroom area with a living room. A Comfortable homey atmosphere with typical Indonesian decorations. In this hotel, of course, equipped with facilities as 5-star, a large swimming po