Urchin
The Hedgehog Of The Seas The ubiquitous sea urchin is found in the polar seas, along shallow tropical shorelines and in the depths of the dark oceans. All the species have an instantly recognisable ball-like shape with radiating stinging spines of various sizes, hence its popular name. The edible part of sea urchin is the usually colourful, nutritious roe which...
Caviar
The Roe of The Sturgeon Fish roes are used in both modern and traditional cuisines, but the traditional way of eating caviar, the unfertilized salt-cured roe of the sturgeon, is as a dressing on crème fraiche atop a small puff called a blini. Well before Champagne was crowned the decadent tipple of the rich and powerful, caviar had been coveted...
Oysters
A Truly Lavish Taste of The Ocean Sitting alongside caviar, champagnes and foie gras as one the world's definitive luxury epicurean delights, the cherished flesh of the oyster is succulent and salty and ranges in colour from pale grey to light beige. Tasting offers long yet subtle and delicate salty flavours that vary greatly depending upon the place of origin....
Lobster
The King of The Crustaceans Paired with a good Chablis or an oaky New World Chardonnay, the lobster is one surely of the world’s most popular romantic foods. From the grandiose to the simple, there are countless ways to enjoy the king of the crustaceans, with favourites including lobster thermidor, created around 1880 by Auguste Escoffier at Paris’s Maison Maire,...
Eko Putro
Operations Director at BLANCO par Mandif — E: Describe your typical day in a sentence Eko: My typical day goes quite quickly with the help of a few espressos, from waking up and walking my two Dachshunds, to arriving at BLANCO par Mandif, reviewing reports, checking emails and reservations, meetings and training with the team, before it’s show time in the evening. E:...
I Gusti Agung Manik Sudarsana
Director of Food and Beverage at AYANA Resort and Spa BALI — E: Describe your typical day in a sentence. Manik: I wake up early, meet with our outlet leaders, assist in team operations, recognize excellent performers, greet guests, eliminate defects and work my way through the day’s tasks. E: So how did you come to be the Director of F&B at AYANA...
Steven Moine
Director of Food and Beverage at The Stones Hotel-Legian, Bali – A Marriott Autograph Collection Hotel — E: Describe your typical day in a sentence. Steven: Never boring, because the team and I continuously interact with different guests and clientele each and every day. E: So how did you come to be the Director of Food & Beverage at The Stones Hotel-Legian, Bali? Steven:...
Abdul Hafid
Executive Assistant Manager of Food and Beverage at Shangri-La Hotel, Jakarta — E: Describe your typical day in a sentence. Abdul: After the gym, I start my rounds at 7.30AM or 8AM, and then at lunch and dinner I’m on the floor meeting guests, overseeing operations and talking to guests. E: So how did you come to be the Executive Assistant Manager in...
Francesco Greco
Director of Culinary at The Hermitage, A Tribute Portfolio Hotel, Jakarta — E: Describe your typical day in a sentence. Fransesco: I like to believe that everyday is a different journey, full of new experiences. E: So how did you come to be the Director of Culinary at The Hermitage, A Tribute Portfolio Hotel, Jakarta? Fransesco: The selection process was very strict; I have...
Marc Epper
Director of Food and Beverage at Mandarin Oriental Jakarta — E: Describe your typical day in a sentence. Marc: My day is always exciting and refreshing. The beauty of working in the hospitality industry is that we are serving people and ultimately, the pleasure comes when we made them happy. E: So how did you come to be the Director of F&B at...
