Our cravings for the best sweets in town takes us to Jakarta. At AMKC Atelier we get a taste of some classy treats with a contemporary twist whilst at The Dharmawangsa, we meet up with inspirational Pastry Chef Yuri Komalasari and learn how to make her celebrated pistachio cheesecake.
A funky Chinese kitchen inspired by oldschool Hong Kong, Ho Lee Fook may well be a playful eatery with a tongue-incheek moniker, but the roast goose here is as serious as they come. Taiwanese-born chef Jowett Yu's inventive approach is best enjoyed with an open mind and a strong appetite as this extra juicy and flavourful goose is brined in a mixture of cloves, fennel seeds, coriander seeds, Sichuan pepper and ginger, prior to being roasted. This version has been compared to the roast goose at some of the most well-known and classic Siu Mei restaurants in Hong Kong, and just like all the other roast dishes at Ho Lee Fook, the goose is particularly delicious when eaten with their Hong Kong-style French toast.