The Italian Touch
This October for two nights only, Indonesia’s most privileged diners will be feasting on some very special Italian cuisine cooked up by New York’s two-star Michelin Chef Michael White. Chef White will be taking over the kitchens at The Mulia, Mulia Resort & Villas in Bali and Hotel Mulia Senayan, Jakarta, dishing up a world-class degustation dinner packed with soulful, flavourful interpretations of Italian delicacies.
Slated as one of the best culinary minds of the century, Chef Michael White was rated one of the Top 40 most influential New Yorkers by New York Business, and he received a three-star rating from The New York Times for his Big Apple flagship, Marea Ristorante. The snazzy Italian restaurant has retained its world-famous Michelin stars since 2012, after it garnered attention for White’s ode to Italian seafood, seamless service and fine wine programmes.
On 4th October at The Mulia, Mulia Resort & Villas, Bali, Chef White will be showcasing his remarkably innovative cuisine at the signature Soleil beachfront restaurant, before gracing the capital on 10th October at Hotel Mulia Senayan, Jakarta’s Pan-Asian Orient8 restaurant. For both dinner dates, diners can choose to indulge with the one-off weekend packages that include one or two nights accommodation at each of the respective resorts, while dinner-only options are also available.
For more information and reservations, visit the hotels’ websites:
The Mulia, Mulia Resort & Villas, Bali
reservation@themulia.com
Hotel Mulia Senayan, Jakarta
A Tribute to Gastronomy
From 18th to 20th September, two Michelin-starred Chef Michel Sarran will be showcasing Midi-Pyrénées-style French cuisine at Lyon, Mandarin Oriental Jakarta’s acclaimed French restaurant. Michel, who is reputable for his devotion to local produce, will present some of his signature dishes with influences from all over the world, including Japanese-style Nebraskan Black Angus beef and foie gras in tonkatsu pulpe of root-tubercule, lemon zest and bresaola crisps.
Guests will also be indulging in his lobster tempura and spiced mango pulp, marinated with combawa, nori and Aquitaine caviar, followed by a signature dessert of Tarbais beans in light old rum mousse and coconut milk-glazed macarons with ice cream.
After working with some of the world’s greatest chefs, Michel opened his own restaurant, Michel Sarran Restaurant, in Toulouse, France, and after just one year of opening, it claimed its first Michelin star. One of his award-winning dishes, Soup de Foie Gras, was one of the dishes that he created during his early days of working with legendary French Chef, Alain Ducasse.
During the event, guests can not only savour the award-winning dishes on a three, four or six-course menu, they can also opt to have an up-close dining experience with the chef himself by booking a seat on the Chef’s Table, available for a minimum of four people and a maximum of six people. For a better understanding of his cooking style, guests are also welcome to sign up to his cooking classes, which include a two-course lunch at Lyon.
