Hot new eats


Sir David Tang’s China Tang, which opened in Las Ve­gas’ MGM Grand in Jan­uary, high­lights clas­sics from Can­tonese to Shang­hainese cui­sine cre­ated by group ex­ec­u­tive chef Al­bert Au Kwok Ke­ung (from three Miche­lin-starred The Eight). Sur­round your­self with vi­brant Art Deco el­e­ments and por­traits evok­ing im­ages of a ro­man­ti­cised Shang­hai as you dig into the China Tang Sig­na­ture Baked ‘Ham­mer Chicken’ (US$108/ S$142). It steals the show with an aro­matic rosé wine flambé and dra­matic un­veil­ing of the suc­cu­lent bird stuffed with pork belly slices and mush­rooms. Try the Mr. Tang (US$40), a rich tip­ple of Remy Martin X.O., Coin­treau Noi and a punchy Frey Ranch Ab­sinthe, served atop a smoke of Chi­nese botan­i­cals. The res­tau­rant livens up in the evening with a noo­dle pulling per­for­mance ac­com­pa­nied by tra­di­tional Chi­nese in­stru­men­tals. The District, MGM Grand, 3799 South Las Ve­gas Boule­vard, Las Ve­gas,

NV 89109, U.S.A. Tel: +1 702 891 3110 From the folks who brought us one Miche­lin-starred Tr­ishna in Maryle­bone, Lon­don, comes Bri­gadiers, an In­dian bar­be­cue res­tau­rant and bar. Set to open next month, it will join Dan­ish restau­ra­teur Soren Jessen’s Ekte Nordic Kitchen and award-win­ning chef Andrew Wong at Lon­don’s new din­ing des­ti­na­tion, the Bloomberg Ar­cade. The in­te­rior takes in­spi­ra­tion from the army mess bars of In­dia and in­cludes seven themed rooms as well as an out­door ter­race. Be­sides the in­dul­gent spread of grilled meats, like the Awadhi Wood Roasted Skate Wing, and an ever-chang­ing list of international beers, don’t miss The Bri­gadiers Tan­doori Chicken Club Sand­wich. Pop by The Pool Room for the Whisky Vend­ing Ma­chine, which dis­penses ev­ery­thing from rare malts to cock­tails, like the Ni­tro Espresso Mar­tini, with a tap of the Bri­gadiers card. 1-5 Bloomberg Ar­cade, Lon­don EC4N 8AR, U.K. Tel: +44 20 3011 1021

Af­ter an ex­ten­sive renovation, the iconic Am­bi­ente Ris­torante at Aryaduta Jakarta, has re-opened its doors to be­come one the most talked about foodie des­ti­na­tions in town. The res­tau­rant ex­udes a rus­tic, al­beit so­phis­ti­cated vibe, and is helmed by ex­ec­u­tive chef Mat­teo Meacci, who serves Tus­can sig­na­tures with a touch of cre­ativ­ity. Menu high­lights in­clude an­tipasto shar­ing plat­ters such as Tagliere Toscano with Ital­ian im­ported and home­made sa­lu­mis and pâté (Rp225,000); and Carpac­cio di Manzo, with raw beef mar­i­nated in roasted gar­lic, rocket, Parme­san and truf­fle oil (Rp110,000). Other pop­u­lar choices in­clude Bra­ci­ola di Ma­iale Pic­cante alla Griglia, fea­tur­ing a spicy grilled pork chop served with baby pota­toes and Romesco sauce (Rp180,000); and the char­coal Am­bi­ente Pizza topped with cherry toma­toes, smoked salmon, grilled zuc­chini and a touch of truf­fle oil (Rp115,000). Aryaduta Jakarta Jl. Pra­ju­rit KKO Us­man dan Harun No.44-48, RT.7/RW.1, Gam­bir, RT.7/ RW.1, Kota Jakarta Pusat, Daerah Khusus Ibukota, Jakarta 10110.

Tel: +62 21 2352 1234 With a ‘live healthy, eat fresh’ motto, the new menu at Blue Ter­race Café by chef Jo­han Kus­nadi is brim­ming with nour­ish­ing fare. Choose be­tween the sooth­ing out­door gar­den din­ing or the ca­sual, in­door deli-style space and kick off the meal with in­fused wa­ter con­coc­tions such as the Tar­ragon Cit­rus Splash (Rp70,000). There are healthy juices, lay­ered fruit smoothies, and ‘tea tails’ such as Ex­otic Beautea with pas­sion fruit syrup in chamomile tea (Rp65,000) too. Lo­cally sourced veg­eta­bles and Asian spices are fea­tured heav­ily in Baby Gems Wraps with roasted duck (Rp100,000) and the gluten-free Green God­dess Bowl with chicken salad, kale, av­o­cado and quail eggs (Rp90,000). Cre­ate gluten- and dairy- free veg­etable-based desserts at home with the café’s daily live cook­ing shows, us­ing in­gre­di­ents like yam, corn, sweet potato and beet­root. AYANA Mid­plaza JAKARTA Lobby Level, RT.10/RW.11, Karet Tengsin, Cen­tral Jakarta City, Jakarta 10220.

Tel: +62 21 251 0888

Lo­cated on the 12th floor of the swanky Pull­man Jakarta Cen­tral Park, the hip Col­lage All Day Din­ing un­veils a new week­end brunch, which in­cludes live en­ter­tain­ment on Sun­days (Rp428,000). Start with cold cuts, soups, cheeses, sal­ads, sushi and sashimi. Sat­isfy seafood crav­ings at the seafood sta­tion with help­ings of fresh crabs, lob­sters, mus­sels and more. In ad­di­tion to the In­dian, In­done­sian and live pasta sta­tions, the grill sta­tion turns out 72-hour Slow-cooked Short Rib, Wagyu Beef, and Roasted Chicken. The dessert counter of­fers freshly pre­pared crêpes, a se­lec­tion of tra­di­tional In­done­sian sweets, and DIY ice cream cre­ations. A ded­i­cated Kids Cor­ner al­lows par­ents to un­wind. Podomoro City, Jl. Let. Jend S Par­man Kav 28, Jakarta Barat, Jakarta 11470. Tel: +62 21 2920 0088 VIEW Res­tau­rant & Bar’s new din­ner menu con­tin­ues its di­rec­tion of serv­ing Euro­pean cui­sine with an em­pha­sis on Asian in­flu­ences and lo­cally sourced in­gre­di­ents. Opt for the à la carte menu or let chef de cui­sine Hans Chris­tian sur­prise you with his Chef’s Point Of View, a set of wine-paired dé­gus­ta­tion tast­ing menus avail­able in a choice of three (Rp580,000), four (Rp680,000) or five cour­ses (Rp780,000). For the month of April, high­lights of the spe­cial five-course din­ner menu in­clude the sig­na­ture de­con­structed Ital­ian Med­ley com­pris­ing tex­tures of boc­concini, basil-pine nut pesto and bal­samic tomato con­fit; the ap­pe­tiser of Wagyu Beef Tartare and Grapes; and mains such as Pan-seared Bar­ra­mundi with Black Gar­lic Salsa, or Wagyu Beef Striploin with king trum­pet mush­rooms, Brus­sel sprouts and sake jus. End with the White Fes­tive, con­sist­ing of milk snow, crispy milk, dulce and yo­ghurt sor­bet. Jalan Asia Afrika No.8, Gelora, Tanah Abang, RT.1/RW.3, Jakarta Pusat, 10270. Tel: +62 21 2970 3333 Sim­ple, soul­ful food burst­ing with bold flavours is what head chef Aditya Muskita’s brand new Grand 3.0 Menu at At­tarine is all about. With daily spe­cials and sev­eral col­lab­o­ra­tive culi­nary events in the pipe­line, At­tarine is per­fect for oc­ca­sion din­ners and brisk week­day lunches. The in­no­va­tive menu show­cases some of In­done­sia’s finest sea­sonal lo­cal pro­duce. In­dulge in crowd-pleasers such as the Smoked Brisket with cape goose­berry pe­bre and corn frit­ters; and Fish, Cau­li­flower, Gin­ger Flower, with sambal matah and cau­li­flower cous­cous. Jalan Gu­nawar­man No. 11A, Jakarta Se­la­tan, 12110. Tel: +62 21 2277 1256

Wedang Jahe Res­tau­rant at the lux­u­ri­ous Nusa Dua Beach Ho­tel & Spa has re­opened af­ter a four-month hia­tus, bring­ing an el­e­gant set­ting sur­rounded by a trop­i­cal lo­tus pond. Lo­cal in­te­rior de­signer Ron­ald Sun­rise of Sun­rise Ar­chi­tects, to­gether with I Made Su­jana from the Nir­mala Group, added lo­cal el­e­ments such as a strik­ing wooden ceil­ing de­sign representing an up­turned Ba­li­nese um­brella, and rich stone walls adorned by mu­rals of lo­cal dancers. The res­tau­rant of­fers airy in­door and out­door seat­ing, and a pri­vate din­ing room for up to 20 peo­ple. Ex­ec­u­tive chef Neil Fir­man and his team take charge of the sump­tu­ous ro­tat­ing break­fast buf­fet and a wide va­ri­ety of international and lo­cal dishes for all-day din­ing. Kawasan BTDC Pari­wisata Nusa Dua Lot. North 4, Benoa, Kuta Se­la­tan, Kabu­paten Badung, Bali 80363. Tel: +62 361 77 1210 Four Sea­sons Re­sort Bali at Sayan has launched Sokasi, Bali’s first cus­tom-de­signed river­side cook­ing school and in­ti­mate din­ner hide­away on the banks of Ayung River. Named af­ter the wo­ven bam­boo box used to keep steamed rice, the cook­ing school’s logo aptly features an in­no­va­tive bam­boo de­sign by ar­chi­tec­tural firm Elora Hardy. Through daily work­shops and Chef’s Ta­ble din­ners show­cas­ing Ubud’s re­gional cui­sine, Sokasi of­fers an im­mer­sive ex­pe­ri­ence con­nect­ing guests with Bali’s cultural core. Se­nior sous chef Wayan Su­tari­awan shares fam­ily recipes and in­sights about lo­cal herbs, spices and aro­mat­ics dur­ing the half-day classes, and also leads a tour of nearby Ubud mar­kets. Par­tic­i­pants re­turn to for­age in Sokasi’s own veg­etable and herb gar­dens ahead of the hands-on cook­ing classes. For the latter, you get a choice be­tween tra­di­tional Ba­li­nese cui­sine and a health­ier plant-based menu. Sokasi also of­fers daily com­pli­men­tary classes as part of the re­sort’s Kids Club pro­gramme. Jalan Raya Sayan, Ubud, Kabu­paten Gian­yar, Bali 80571. Tel: +62 361 97 7577

Nes­tled in the hills of Nusa Dua in south Bali, REVĪVŌ is a lux­ury well­ness re­sort span­ning three hectares of teak tree forest and sur­rounded by the In­dian Ocean and Bali Na­tional Golf club. The prop­erty of­fers 16 Ba­li­nese-style lux­ury suites and two four-bedroom vil­las as well as a gourmet res­tau­rant, bar and pool lounge, and fit­ness and spa fa­cil­i­ties. Ex­pect a com­pre­hen­sive holis­tic well­ness jour­ney that is based on your DNA and per­sonal nu­tri­tional needs. While each re­treat can be tai­lor-made, a reg­u­lar sched­ule of ex­pert-led im­mer­sive pro­grammes rang­ing from three to 14 days are also avail­able. Spe­cially de­signed menus by nu­tri­tion­ist chef Ali­walu in­clude gluten-free, low-car­bo­hy­drate, and high pro­tein op­tions served with a Ba­li­nese twist.

Jl. Desa Sawan­gan, Benoa, Kuta Se­la­tan, Kabu­paten Badung, Bali 8036. Tel: +62 361 301 1011

of­fers the greater Canggu area its first fu­sion Ja­panese Sun­day Brunch (11am to 3pm), in­clu­sive of free-flow wine and cock­tail pack­ages. Apart from cap­ti­vat­ing ocean views and chill trop­i­cal tunes, the brunch in­cludes a com­pli­men­tary dip in Ho­tel Tugu’s azure swim­ming pool. The spread of­fers yak­i­tori, sushi rolls, Wagyu steak and egg, beef tataki with gar­lic crisps, udon and prawn tem­pura, ba­nana flambé with gin­ger ice cream, and more. Wash them down with chilled Rosé, crisp Chardon­nay, reds and cock­tails. From Rp390,000 with free-flow select non-al­co­holic drinks. Add Rp400,000/ person for free-flow select cock­tails and wines. Pan­tai Batu Bo­long street, Canggu, Bali 80361. Tel: +62 361 473 1701 Perched atop Anan­tara Seminyak Bali Re­sort is a lav­ish 420 sq m twosuite bedroom pent­house. The ac­cou­trements are lav­ish, in­clud­ing an out­door hydro spa and a 8m in­fin­ity-edged rooftop pool open­ing into the decked out­door ter­race. A pri­vate chef, som­me­lier, vin­tage cel­lar and 24-hour but­ler ser­vices en­sure pam­per­ing to the hilt. Thought­ful touches in­clude a wel­come bot­tle of Moët & Chan­don, air­port limou­sine trans­fers, com­pli­men­tary af­ter­noon tea, daily break­fast and sig­na­ture ameni­ties. From Us$1,610/night. Jl. Abi­manyu, Seminyak, Kuta, Kabu­paten Badung, Bali 80361. Tel: +62 361 73 7773

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