exquisite

Born to Cook Hailing from Toulouse in the South West of France, the stage was always set for Chef Pascal to hit the spotlight. He...

Q: How did you come to be the F&B Director at Tirtha Dining? It was my wife who encouraged me to apply for the open...

Q: How did you come to be the Restaurant Manager at Salt tapas? A: I was already living in Bali when Luke Mangan was preparing...

Q: How did you come to be the General Manager at VIN+ Seminyak?  A: Starting as a Chef in New Zealand, I lived and worked...

Q: How did you come to be the Restaurant Manager at Chez Gado Gado? A: I moved to Bali from the USA in May of...

Q: How did you come to be the Owner & Manager at Barbacoa? By having a vision, knowing what direction I wanted to go in...

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...

Lobo proudly presents The Royale Brunch, an exclusively crafted gastronomical journey crafted by Chef de Cuisine, Jordi Bernus. Bringing together the finest farm-to-table ingredients...

  Since its launch in August 2013, Charlie, AKA the Mansion, has been the go-to spot for an off the wall, innovative bar experience, but...

From the city’s first ever Chocolate Martini Cake to an array of thematic Martini cocktails, The Dharmawangsa Jakarta is proving once again that great...