exquisite

After years of honing his skills at bars across Bali, Vietnam, and France (where he earned his nickname, El Hombre, after serving the best...

With experience on both sides of the bar, Mirwansyah ‘Bule’ shares his views on balance in mixology, the shift towards sustainability, and why hospitality...

From the kitchens of Puglia to the refined dining rooms of Bali, Chef Maurizio Bombini has built a culinary philosophy grounded in authenticity, elegance,...

A seasoned culinary author and beloved household name, Chef Devina Hermawan shares her professional philosophy on the evolving landscape of Indonesian gastronomy. She explores...

As Indonesian cuisine gains greater international curiosity, Yuda Bustara stands at the forefront of its evolving narrative. From working under MICHELIN-starred mentors to introducing...

From first impressions to final judgement, the art of restaurant evaluation goes far beyond what is on the plate, encompassing atmosphere, service, and a...

Indonesian Culinary Expert William Wongso reflects on the enduring pull of comfort food and the changing rhythms of dining. From Jakarta’s unmatched diversity to...

Restaurant Manager at Yakiniku Great E: What are your responsibilities? A: As the Restaurant Manager at Yakiniku Great, my core duty revolves around orchestrating a seamless...

Beverage Manager at The Westin Resort Nusa Dua, Bali E: What are your responsibilities? A: As Beverage Manager, I oversee the entire beverage strategy across all...

Director of Operations at The Guest Society E: What does your role encompass on a day-to-day basis? A: With a diverse portfolio of brands spanning branded...