Tag Archives | food

Wee Nam Kee, Variety Menu Hainan with Flavors Specialties

15107244_10154652561564030_1838960625586670972_nKnown for products Hainanese chicken rice since 1989 in his home country to stand, Singapore, Wee Nam Kee is now widening its business lines to be present in Indonesia. Not enough to just stand in the increasingly growing, Bumi Serpong Damai (BSD), Wee Nam Kee also established a second outlet in the Mall Grand Indonesia, Jakarta.

"Indonesia has a fan Hainan rice is quite a lot and will continue to grow. Moreover, The Wee Nam Kee is present in Indonesia with the feel more comfortable and attractive interior design, but still maintain the quality of food with traditional characteristics,” Steffi Weliani, Marketing of Wee Nam Kee Indonesia reveal the reasons of restaurants already operating one year has chosen to open a branch in Indonesia.

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Quality Raw Materials

In an effort to maintain the same quality in every outlet, quality control be strictly enforced in the kitchen Wee Nam Kee. The use of materials with a combination of local and imported for serving dishes tailored to the tastes of the people. It is written in a variety of menus from those restaurants, one of them in the featured menu Hainanese Chicken Rice.

Steffi reveal if Hainanese Chicken Rice of Wee Nam Kee consists of slices of boiled chicken and served with a bowl of rice Hainan and accompanied by a variety of sauces such as chili sauce, onion and ginger sauce.

"The chicken meat that we use are always in a state of fresh and processed to have a soft texture and juicy. Nasi Hainan though we did not forget to taste delicious,"Explains Steffi.

Presentation of chicken meat in the menu can be selected according to the tastes of customers like Mix Roasted Half Chicken and Steamed or Quarter Chicken Soya.

 

Specialist Menu Hainan

Selain Hainanese Chicken Rice, Wee Nam Kee also has a variant menu featured dishes such as Sambal Noodle combined together with various seafood. For lovers of menu curry Guests can also sample Slice Fish Curry. While Deep Fried and Fried Mantao Flitters can be selected as the opening presentation.

Iced Barley, Dragon Fruit Juice, Lemongrass Iced increasingly complementary to the overall dish of Wee Nam Kee featured as a cover dish. Halal label attached on the restaurant already has a branch in 4 Other countries such as Japan and the Philippines, also can attract people to sample every dish without a doubt Hainan. More info you can get in BARECA Magazine November Issue 2016.

Author : Raka Pradipta

Photographers : Hendri Wijaya

The Breeze, Batik 2, L22, BSD, Tangerang

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Dim Sum Inc, Fresh Made Dim Sum with Service 24 Jam

salted-egg-pao

Salted Egg Pao

Established in June 2011, Dim Sum Inc. highlighting the concept of alloy menu of Asian and Western flavors with signature product such as dim sum menu recycle themselves in a central kitchen, with restaurant service 24 jam.

Lo Mai Gai

Lo Mai Gai

Serve Steamed & Fried Dim Sum

Some steamed dim sum favorites, like Shiu May, Chicken Feet, Dao Sa Pao, Jiaozi Dumpling, her Gau, Lo Mai Gai, and Salted Egg Pao to be part of the dim sum menu favorite Dim Sum Inc.. Dim Sum Inc. also serves Fried Dim Sum, seperti Mayo Prawn Dumpling, Fried Mantao, Fried Durian, and so forth.

Assorted Steamed Dim Sum Favorite

Har Gau-style Dim Sum Inc. has a thin skin dim sum with shrimp stuffing savory spiced minced minimal so that the natural sweetness of the shrimp terjejak well.

Caucasian dim sum is the same used on Dumpling Jiaozi which appear attractive with a blend of contents, were also present on the surface of the dim sum, like minced shrimp, chopped vegetables, and chopped shiitake mushrooms.

Following the trend of Salted Egg Pao is back in demand market, Dim Sum Inc. also serve, but with good black contrasted with salted egg yolk custard stuffing her. Tekstur salted egg yolk custard-nya padat, but soft and rich distinctive flavor savory salted egg yolk.

Pairing Dim Sum dengan Beer

Assorted dim sum in Dim Sum Inc. are advised to be enjoyed with beer according to the concept that combines Dim Sum Inc. east & west flavour. However, Dim Sum Inc. also provides a number of other beverage menu, such as a variety of coffee and tea drinks, fresh juice, organic vegetable juice, and so on. More info you can get in BARECA Magazine October Issue 2016.

Author : Dewi Sri Rahayu

Photographers : Hendri Wijaya

Plaza Festival Lower Ground Jl. HR. Available Said, Central 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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EATALIA, Able to Bring Artisan Pasta and Pizza

Napolitana With Meatball

Napolitana With Meatball

"I am so excited and maybe" infatuated "against any typical Italian dishes. While in Australia, I was always taking the time to make pasta and pizza after work,"Ivan Tanzil, a businessman and chief, show love for Italian Food and now he presents in a restaurant, named Eatalia Italian Delight.

Topping variation

Unlike the consumption of Italian society that prefers a mix of pasta with butter as well as tomato sauce topping, Ivan suggests that people prefer variants Bandung pasta with cream and cheese as topping.

Chicken Fettucine Eatalia

Chicken Fettucine Eatalia

Seeing this, Ivan also presents Chicken Fettuccini Ala Eatalia with a more complex flavor. One of the featured dish consists of a plate Eatalia fettuccini with a bandage white sauce which derive from cream and cheese. The combination of more complete and even then with sprinkles grilled chicken with sundried tomato as topping.

Savoury and Sweet Combination Pizza

Variety of pizza variants of Eatalia not escape dikreasikan Ivan terms of texture and topping. One result of such creations are Carbonara Pizza ala Eatalia presenting fettuccini carbonara as topping. The presence of the Black Forest Pizza with soft texture combined with vanilla ice cream is quite favored customers among teenagers. More info you can get in BARECA Magazine September Issue 2016.

Author : Raka Pradipta

Photographers : Idcham Rahadian Son

Jl. Anorexia no. 45, Duo

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Kokoro, Omakase Berlimpah Rasa

Seasonal Sashimi Platter

Seasonal Sashimi Platter

Concept Japanese restaurant which serves authentic Japanese cuisine by applying omotenashi maximally, menjadi identitas Kokoro. According to Riana Dewi, Assistant Hall Manager Kokoro, omotenashi can be interpreted as hospitality meaning entertain guests with a vengeance.

Dining area di Kokoro tidaklah seberapa luas, yet beautifully designed and attached to detail typical of the concept adopted Japanese restaurant in Japan. Opened only for time Lunch and Dinner, Guests who want to visit must make reservations in advance.

Omakase Kokoro Course

Kokoro Course menjadi Omakase set menu Recommended in Kokoro and a favorite of visitors. USD price tag 2.800.000 per person, Kokoro Course consists of 10 courses, ranging from appetizer to dessert.

A5 Imari Beef dengan Wasabi Sauce dan Egg Yolk Marinated in Soy Sauce

A5 Imari Beef dengan Wasabi Sauce dan Egg Yolk Marinated in Soy Sauce

Some menu on the Kokoro Course, OWAN which includes a soup dish with fish stuffing ainame and tamago tofu. Then there's the menu cooked dish or shizakana consisting of A5 Imari beef shabu shabu with grated radish and vegetables. This dish is served with must not on fire.

Seasonal Sashimi Platter

Seasonal Sashimi Platter be serving in Omakase set menu which appear appetizing in portions enough. Ada potongan Tuna Maguro, Scallop, and Sea Urchin presented wasabi.

Freshness maximum of Maguro Tuna pieces leaving a trail of sweet natural flavor. While the soft texture and creamy Special Sea Urchin, make seafood This easily melted when eaten.

Met in his busy, Chef Yuta Oita explain if the best premium raw materials from Japan dominated in Kokoro. According to Chef Chef who was familiarly called this Oita, Kokoro mendapatkan beragam seafood best, mainly from Hokkaido and other areas in Japan. More info you can get in BARECA Magazine July Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Cikini Raya No 37 B, Central Jakarta

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Citrus Lee Restaurant, Serving French-Asian creations with Taste Classy

Wild Mushroom Saute Vinaigrette Caramel Beets Orange

Wild Mushroom Saute Vinaigrette Caramel Beets Orange

It never occurred previously by Sedjahtera Hendry tried to plunge in the culinary world as it is today. Men born in Malang this claim was not interested to follow the footsteps of his grandfather and father who have a business restaurant Malang is famous in the Dragon Phoenix Restaurant.

Passion-Her in the culinary world began to grow, time of year 2000 Hendry moved to Paris for two years to study French cuisine at Le Cordon Bleu.Karirnya in the culinary industry began when he was working in one restaurant in France.

To provide the maximum experience of eating food standards International restaurant to consumers, he was directly involved in the selection of raw material to the preparation of the menu.

 

Menu Fusion French dan Asia

Canadian Lobster Roasted Bearnaise Sauce

On the menu, There are some excellent menus starting from appetizer, main course, dessert, to beverages. One of them is the Canadian Lobster on menu main course.

Besides Canadian Lobster, There are menus that use processed food other sea, like Crab Espuma. This menu uses crab meat made into soup by using a special method to produce nitrogen application foam at the top.

Crab Espuma is presented with several other menus in one portion such as Parma Ham Grain Mustard Apple (made from the hamstrings pork with dried and preserved) dan Escargot confit Sesame Parmesan.

Dish Dessert Classical

There is a grain dessert classic favorites in Citrus Lee, seperti Cream Brulee, Chocolate Cake, New York Cheese Cake, Red Velvet Cake, dan Black Forest Cake. More info you can get in BARECA Magazine July Issue 2016

Author & Photographers : Ronald Setiadi

Jl Kutai No.. 12, Surabaya

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