HOT AND COLD

Asia Dreams - - WHATS HAPPENING -

If you're look­ing for a way to im­prove your well­be­ing and soothe your fa­tigue, head to The Ritz-carl­ton Spa at The Ritz-carl­ton Jakarta, Mega Kuningan to try its lat­est of­fer,

The Hot & Cold Spa Treat­ment. This 90-minute treat­ment high­lights its unique com­bi­na­tion of hot and cold sen­sa­tions and starts with a five-minute rit­ual be­fore con­tin­u­ing with the 60-minute Mys­ti­cal Touch Mas­sage – com­bin­ing age-old mas­sage tech­niques like In­done­sian, Hawai­ian lomi lomi and Swedish.

The pam­per­ing doesn't stop there, as dou­ble body wrap ses­sions fol­low. The first ses­sion uses a tra­di­tional Ba­li­nese con­coc­tion called boreh mixed with chilli pow­der and fresh ground chill­ies to pro­vide the hot sen­sa­tion. The sec­ond wrap is the cool­ing-down ses­sion, with freshly picked aloe vera mixed with lemon used for the wrap. All the in­gre­di­ents are sourced from the ho­tel's re­cently launched ECO GAR­DEN on the 5th floor, where guests can also pick their own spa in­gre­di­ents, en­hanc­ing the whole ex­pe­ri­ence. The fi­nale of the pack­age is the sig­na­ture chilli shooter drink, which also uses the ho­tel's home-grown in­gre­di­ents, in­clud­ing lemon, chilli pow­der and a drop of maple syrup. ritz­carl­ton.com To start off, din­ers were treated to grilled broc­coli, flame-grilled to per­fec­tion served with pick­led gold raisins, spiced cashew and romesco sauce along­side An­der­son Val­ley's Sum­mer Sol­stice.

Next, the beau­ti­fully smoked beef brisket, lovingly smoked overnight, was matched with An­der­son Val­ley's IPA. For the third course, a tan­ta­lis­ing whole grilled chicken was served with An­der­son Val­ley's Poleeko Pale Ale. The high­light of the din­ner was the Pa­puan wild boar sausage, which fea­tured house-made boar sausage with a side of ap­ple, cab­bage, wa­ter­cress and pick­led onion salad. An­der­son Val­ley's Heelch O'hops Dou­ble IPA pro­vided the per­fect foil for the sausage.

Pa­puan wild boar sausage

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