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Pao Pao Liquor Bar & Dim Sum, Fresh Made Dim Sum & Pao

Pao Pao Liquor Bar & Dimsum Interior

Pao Pao Liquor Bar & Dimsum Interior

Carrying the concept of a mix of restaurants and bars serving casual Chinese food, especially dim sum is also a wide range of alcoholic beverages, be a concept promoted by Pao Pao Liquor Bar & Dim Sum.

Di sisi menu, restaurant which is open every day from the start at 5 This afternoon presents Steamed Dim Sum Platter and Fried Dim Sum Platter being featured menu. Seasonal Asian inspired cocktails were presented in the book menu, complements the diverse spirits and liquors.

Pao Salted Egg

Pao Salted Egg

Steamed Dim Sum Featured

Besides Dim Sum Platter, there is 13 menu steamed Dim Sum day 8 menu fried dim sum, and 2 baked dim sum served in Pao Pao. Some of the featured menu of types steamed dim sum, includes Siu Mai, her Gau, Char Siu Bao, Salted Egg Pao, dan Jiaozi Crystal Shrimp.

Har Gau ala Pao Pao had dim sum sufficient skin thickness, not too thin but not too thick. Stuffing shrimp were wrapped in oriental spices were mild and fit the taste, tasted fresh with a sweet taste of shrimp are naturally.

Participated include Salted Egg Pao menu that currently back the much-loved dim sum lovers and pao, further complement the variety of dim sum abundant flavors in Pao Pao. Pao texture that is more dense, but soft, blends nicely with stuffing salty savory egg custard sweet. More info you can get in BARECA Magazine October Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Jl. No Senopati,16 South Jakarta

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Asiatale, Modern stretcher in the South Asian Food Capital

Prawn Siau May

Prawn Siau May

Marak and intense competition that carries restaurants and cafes western food in the southern part of the capital to make a choice against a variety of dishes, especially Asian food quite limited. It is utilized very well by Asiatale, one restaurant serving a variety of dishes modern Asian food.

Penyajian Make It Fun

Penyajian Make It Fun

Getting Started with Chinese Food

Desi, Manager dari Asiatale menuturkan bahwa Asiatale memulai dengan Chinese food which are familiar to the public tongue Capital. However, diverse menu of dishes will be increased by the presence of typical dishes from other Asian countries such as Japan, Thailand, and Malaysia.

"In any process the dishes, we limit the use of artificial flavorings. Meals will also be processed by the order so that the freshness of the raw material and it is maintained ", Desi added explanation.

Asiatale HAR Loving

Dim sum is one of the featured dish of Asiatale. Found BARECA Magazine, Muhammad Noviyanto or familiarly called Novi, Asisten Chef dari Asiatale mengungkapkan, dim sum is often chosen because it is finger food/easy bites so customers can try various types without feeling stuffed.

Novi also added an explanation, that every dim sum Asiatale products made using fresh ingredients and is made on a daily basis and handmade. In fact, every raw material in making dim sum is measured with special scales in order to generate a sense of the appropriate standard of Asiatale.

Tiger Prawn Golden Egg Yolk

in linen Meat and Poultry menu, Five Spice Chicken Binjai is favored because it has a distinctive flavor resulting from the combination of seasoning blend Asiatale with chicken strips that have previously been through the immersion process long enough.

Tiger Prawn Golden Egg Yolk mewakili varian menu seafood unggulan dari Asiatale. Then there Fried Chicken with Sauce Longan favoring savory taste of longan sauce over the chicken pieces. More info you can get in BARECA Magazine October Issue 2016.

Author : Raka Pradipta

Photographers : Hendri Wijaya

Jl Suryo No. 15, Jakarta

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chocolate Ndalem, Proudly Introducing Chocolate Flavor Indonesia

 

Chocolate Product Range Ndalem

Chocolate Product Range Ndalem

Have the same joy in consuming chocolate, make a husband and wife, Wednes Ari Yuda and Meika Hazim initiative to create a distinctive chocolate creations Indonesia. Chocolate Ndalem is the name carried by both using raw materials 100% brown seeds in the country.

Regular Product

Chocolate products fall into two categories Ndalem, Regular and Premium. to category regular, Meika presents a number of variants chocolate bar with packaging that has meaning and depiction of the resulting flavor of the product.

The first variant is the Classic which is divided into three options, Extra Dark Chocolate, Dark Chocolate, dan Milk Chocolate. All three represent and feel of Chocolate Ndalem packed with typical batik from Yogyakarta packaging used in the wedding ceremony procession in Java.

Indonesia Coffee, representing Rasa Indonesia

Indonesia Coffee, representing Rasa Indonesia

Combination with Traditional Drinks

Wealth coffee beans from Indonesia are also not spared included in variants regular. According Meika, wrapped in packing the dance area of ​​origin coffee beans used, Indonesia coffee which has 6 product selection, is favored markets of several cities in Central Java to Jakarta.

Bean To Bar

A name that was carried by Meika when introducing premium products from Chocolate Ndalem. Products prepared Meika on 2015 This composition is obtained in the form of cocoa beans directly from the farmers of Gunung Kidul, Yogyakarta.

These products were presented with a number of variants ranging from range 42% to 100%. According Meika, This product uses single origin, without including cocoa butter and do not use sugar, but sugar ants coming from the area of ​​Kulon Progo. More info you can get in BARECA Magazine August Issue 2016.

Jl. bhayangkara Nthe. 23, Yogyakarta

Author : Raka Pradipta

Photographers : Idcham Rahadian Son

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Takumi Robata & Sushi, Assorted seafood freshness of Water Hokkaido

Assorted Fresh Seafood

Assorted Fresh Seafood

With specialties robata and sushi, Takumi Robata & Sushi offers a sensation of freshness various processed seafood, imported from the northern part of Japan rather than Hokkaido.

Rely Robatayaki

According to the daughter Annisa Fauzia, Marketing Communications Manager Senayan National Golf Club, robata or robatayaki is one of the culinary cooking techniques in Japan, with roasted using hot coals in the sand.

Twice a week, diverse seafood Hokkaido's fresh waters arrived at Takumi Robata & Sushi. Ditemani Chef Kudo Masakazu, Executive Chef Takumi Robata & Sushi, BARECA Magazine the opportunity to see a variety of seafood The fresh new arrivals.

various seafood Others include the Union (sea urchin roe), octopus, a variety of fish, shrimp, miscellaneous shellfish such as scallop, and so on. According to Chef Kudosan, menus available will follow seasons In Japan. The menu was varied, not only serves seafood, but also a variety of meats best.

Zensai Moriawase & Tsubugaiyaki

Sashimi Moriawase

Sashimi Moriawase

Tamago yang diolah dengan want into base for sushi ber-topping ikan brought dan ebi sincho. As a complement to existing Anko Ankimo or fish liver served with ponzu sauce savory salty.

Tsubugaiyaki be a second menu that is served Chef Kudosan. is processed sea snail in concept soup with mild spice flavors. chewy texture, but soft. Kuah soup taste delicious natural sweetness with a little trail that gives the balance of flavors. Served in the shell sea snail-new, This dish looks unique.

Sashimi Moriawase

Sashimi Moriawase menjadi menu yang mumpuni. Assorted pieces seafood fresh arranged beautifully furnished wasabi and sliced ​​thin white raddish or daikon, of course, with Leaves means (perilla) which beautify sashimi platter this. More info you can get in BARECA Magazine July Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Asia Afrika Pintu IX, Senayan National Golf Club, South Jakarta

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The Seagull, Modern and Natural Japanese Bakery

Nameraka Pudding

Nameraka Pudding

carrying the concept modern and natural Japanese Bakery as business identity, put forward by the bakery La Mouette established since 2013 with the expansion of three outlets.

Best Seller Dessert

Pudding Nameraka into products with the highest sales in La Mouette. According to Chef Megumi Ito, Pastry Chef La Mouette is familiarly called Chef Ito, 'Nameraka' memiliki arti lembut, refers to the texture of soft caramel pudding.

Chef Ito Pudding Nameraka process by using a mixture of cream, vanilla beans, and fresh milk as well as reducing the dose of sugar in the recipe, so that the taste of the pudding is noticeably balanced. The sweet taste is obtained from caramel sauce in the bottom of the pudding.

Green Tea Dorayaki

Green Tea Dorayaki

Green Tea Base Products

Use green tea powder on dorayaki its product look up. Besides being used in the dough dorayaki, green tea powder also used in whipped cream filling-new. Azuki filling also included to complement the flavors.

Selain Dorayaki, No Green Tea and Green Tea Mochi Cheesecake Pan who use a mix green tea powder which, according to Chef Ito from Japan.

Character Cake dan Best Seller Bread

A cake, No Character Cake that can be ordered as birthday cake. Chef Ito use applications decorating chocolate and jelly in the form of characters as decoration cake mentioned.

For a variety of breads, Cream Cheese Bread with cream cheese stuffing without added sugar, entered the ranks best seller with the second largest sales for the variant bread. Assorted bread was quite varied. More info you can get in BARECA Magazine July Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Idcham Rahardian Men

Jl. Melawai IX 32 Blok M, South Jakarta

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Libby Brownies, Variety Brownies, Spikoe, and Traditional Cakes Typical "By-By" Surabaya

Green Tea Cheese Cake dan Spikoe Keju

Green Tea Cheese Cake dan Spikoe Keju

Libby Brownies taken from the owner's name Lily and Robby became an icon "souvenirs" typical of Surabaya since 2007. Libby's presence in Surabaya Brownies started in a business in a garage in front of the house which is rented the couple Lily and Robby to start a business brownies Simpang Darmo Permai in South, Surabaya.

Brownies with Premium Raw Materials

Brownies is the initial product that became an icon in Libby Brownies. Type American Brownies with chocolate flavor coverage and a crisp texture and soft on the inside become the hallmark of which is still consistently maintained.

However, as demand and the trend will brownies, Libby add a variety of new variants such as Cheese Brownie, Vanilla Marble Brownie, and Fondue Brownies with variant Black Forest, Cheese, dan Chocolate.

Picnic Roll

Picnic Roll

Spikoe with Jam Cheese Melted

In addition to variety brownies, There are traditional pastry Surabaya as Spikoe. Serving typical Spikoe Libby today without the use of strawberry jam that is commonly sold in some stores. However, in Jakarta outlets that had stood on 2015 this, have spikoe menu with cheese melted butter.

Not only spikoe as traditional cakes are provided by Libby, but the variance cookies, like Nastar, Cheese Finger Cookies, Cheese Sago Cookies, as well as various as Lapis Lapis Legit Legit Chocolate Cake, Lapis Legit Cheese Cake, and much more.

Develop Concept Café with New Menu

Seeing the demand and growth in a promising market in Jakarta, Libby then this year the focus to develop and introduce products to the public in Jakarta.

After the establishment of outlets in Jalan Mendawai, Blok M, South Jakarta in December 2015 then, this year the booth with the concept coffee will soon be introduced to the public. More info you can get in BARECA Magazine June Edition 2016.

Author : Ronald Setiadi

Photographers : Idcham Rahadian Son and Photo Documentation of Libby Brownies

I Mendawai road 84, Bulungan, Blok M, South Jakarta

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Dandy Bakery, Traditional snacks and a selection of typical Indonesian Layer Cake

IMG_9273

Nastar With Pineapple Jam Yang Processed Alone

Dandy Bakery first opened in the area Suryopranoto, In Central Jakarta 1987. In 1993, expansion of outlets targeting the Bintaro area, South Jakarta with a booth bakery the second. According to Widya Sanjaya, General Manager Dandy Bakery, the story behind the founding of Dandy Bakery started in 1975.

Traditional snacks are prioritizing Indonesia

The times, Dandy Bakery outlets are no longer solely focused on selling only bread and traditional snacks. But it also serves a varied menu of food and drinks after listening to advice the customers loyal. Nonetheless, recognized Widya, various breads and traditional snacks remains a signature timeless future until now favored loyal customers.

There are also several variants cake sold today, but not displaying a wide Dandy Bakery cake The daily. "Consumers have to order in advance. The most frequently booked, such as birthday cake, black forest, and mocca cake,"Widya added explanation.

Lapis Legit

Lapis Legit

Lapis Legit and Lapis Surabaya

Moreover, type layer cake Typical Indonesian, such as Lapis Surabaya and Lapis Legit contributed to signature cake in Dandy Bakery. Lapis Legit style with Dandy Bakery 16-18 layer, has a soft texture, but not greasy. Aroma and flavor seasonings Bacon Cake-it does not dominate and on the surface there is a sprinkling of walnuts in the form of slices of toasted.

Nastar, Sago Cheese, and Kastengel is optional cookies which can be ordered. Moreover, Widya also recommend traditional snacks are packed in a box mica. Various traditional snacks, such as Lapis Pepe, Bika Ambon, Assorted flavors risoles, phone, Where where, Bugis, Croquette, combro, and so on can be pretty packed to order. More info you can get in BARECA Magazine June Edition 2016.

 

 

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Jl. Bintaro Utama 3A Sector Block DD12 19, South Jakarta

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