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Le Novelle Cake, Timeless Taste with Exquisite Details

Decorated Mini Cake dengan Buttercream dan Flowers Gum Paste

Decorated Mini Cake dengan Buttercream dan Flowers Gum Paste

Met in his busy, Miyo Minaki, owner of Le Novelle Cake Jakarta and Bali, said that if Le Novelle Cake is a family business that has been initiated by the Mama since 1992.

Wedding Cake with 5, 7, and 8 third, good full dummy or mixed with the original cake, Miyo recognized many booked by consumers. Personalization design is not just for the wedding cake alone, but are also available for a wide customized cake Other, such as for birthday, engagement, baby shower, and so on.

Desert Table Le Novelle

Desert Table Le Novelle

Timeless Taste with Exquisite Details

"Timeless Taste" one of the elements attached to Le Novelle Cake. Miyo decided to keep serving basic cake with the traditional cake recipes, but has been developed following the needs of its market share. Menurut Miyo, Indonesian people prefer cake texture that remains soft.

There are five basic cake provided at Le Novelle Cake, such as Irish Coffee, American Chocolate, Black Forest, Lemon, dan Cheese. Irish Coffee is becoming best seller-its use as a marble cake basic cake-new.

Detail charming presented from decorations versatile, such as the use of sugar flowers and decorating accents royal icing in a variety of shapes and designs, be a high selling value.

Trend Wedding Cake 2016

Menurut Miyo, wedding cake trend similar to the trend of fashion, which will change over time. Examples theme garden very popular in 2014. Entering the year 2015, trend wedding cake-it brings the use of white and metallic, also use gem stone as a decorating accent. More info can you get in the November edition of the magazine BARECA 2016.

 

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Showroom (by appointment only): Royal Wedding Gallery, Shangri-La Hotel Shopping Arcade – Jl. Gen.. Sudirman Kav 1 South Jakarta

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Baoji, Feature Creative Burger with Bao

Interior Baoji

Interior Baoji

Bao or better known as Pao speech, is one dish that is often chosen as a breakfast menu or enjoyed at leisure. However, in the hands of Sebastian Subakti, The traditional dish is able dikreasikan into a bun for the burger.

Pork Belly as Featured

Selection Dharmawangsa area as a location stand seems right for Sebastian. In addition to an area that is pretty crowded, the consumption of pork products in the region is quite high. This was revealed by the Word, that one of the burger menu that blends Baoji pork belly with vegetables flourished.

Roast Pork Belly

Roast Pork Belly

Roast Pork Belly

In line Steamed Bao, Roast Pork Belly is a variant of a burger that is in demand. The Word reveals that before baking with spices typical of Baoji, pork belly has been through the process roasted long enough.

This is done to be able to produce tender meat character and be able to produce the right flavor when served along with sliced If (bengkoang).

Although favored variants of pork, Baoji standing on 2012 Bali also presented burger menu with non-pork stuffing like Chopped Beef combining minced meat together garlic oil and spiced mayo.

KFC

Not only serves burgers variants, Baoji also provides a number of other menus such as KFC and Chicken Rice Bowl. The presence of Rice Bowl Chicken on request a number of customers who still love the rice as a meal. To enhance the flavor of a dish, also presented grilled pork belly, kimci and remoulade. More info you can get in BARECA Magazine October Issue 2016.

 

Author : Raka Pradipta

Photographers : Hendri Wijaya

Pelaspas, Jl. Dharmawangsa Raya No. 4, Jakarta

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Mainichi Pantry, Steamed Soft Cake in Multi Rasa

Steamed Soft Cake

Steamed Soft Cake

Steamed Soft Cake became one signature nor best seller product di Mainichi Pantry, a food business concept Asian-Japanese cakes on the basis of established online sale Louis Kelly and her parents since July 2013.

for type steamed cake, Kelly provides a menu of options such as Soft Cake, Steamed Doughnut, Pillow Cube Cake, dan Steamed Cup Cake. Kelly also provides a variety of flavors Snow Skin Moon Cake that is processed by steaming.

Steamed Soft Cake

According to Kelly, Soft Cake ala Mainichi Pantry resembles Tokyo Banana Japanese creations, but made with steamed cooking method. For a selection of flavors Soft Cake, available flavors Matcha, Taro, Coffee, Chocolate, Red Velvet, Lemon, Durian, Banana, and Choco Banana. Soft Cake made Kelly has a stuffing homemade soft custard, follow each variant was great.

 

Snow Skin Moon Cake & Steamed Doughnut

Snowskin Mooncake

Snowskin Mooncake

also be best seller products, Snow Skin Moon Cake ala Mainichi Pantry present in the flavor stuffing Red Beans, Lotus, Green Tea, During, Custard, Chocolate, and Nougat. Snow Skin Moon Cake its soft texture with abundant stuffing and recommended to be eaten in a cold state.

Moreover, Kelly also provides Doughnut Steamed menu that has a texture like cake-recognition is different from the taste and texture of the donuts in general. More info can you get in the October edition of the magazine BARECA 2016.

 

Author: Dewi Sri Rahayu

Photographers: Idcham Rahadian Son

Instagram: @MainichiPantry

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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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JinPin Tea, Classic Tea, Flower Tea, and Master Blend Tea Flavour Tea from Taiwan

Flower Tea

Flower Tea

Jinpin establishment Tea at AEON Mall, Bumi Serpong Damai, South Tangerang an option for lovers of quality tea with a wide-owned properties.

Variety of tea provided enough variety, ranging from classic tea, flower tea, to flavor tea. All tea is a blend of master tea Taiwanese who traveled up to China to get quality tea International.

Variety Classic Tea with Aroma Maximum

Classic tea a variety of tea are well known and interest for consumers in Indonesia. Jinpin Tea has products classic tea among them is Oolong Tea, Peony White Tea, Dragon Tears Green Tea, Black Tea, dan Pur-Erh Tea.

Oolong Tea Tea Jinpin typical uses species that grow in the mountains with elevations above 1.000 leg (Gao San Cha) in Taiwan. For White Peony Tea is a white tea leaf and two leaves below or type of silver needle white tea.

Variety Flower Tea is dimix in a steeping tea

Variety Flower Tea is dimix in a steeping tea

Flower Tea Attractive Women's Interest

Flower tea a variant of tea sold in Jinpin Tea with a variety of flavors and aromas. Varian flower tea This is provided by Johan to meet market demand, especially for female customers.

some variants flower tea is a mainstay of which is France Rose Flower Tea, Forget Me Not Flower, dan Marigold. in applications flower tea, Johan uses four France Rose Flower Tea and Forget Me Not Flower or equivalent 1 tablespoon, Marigold petals and one in tea pot.

While for lovers of tea with lots of flavor variants, Jinpin Tea also provides flavour tea with variants featured, yakni Geinmacha Rice Tea dan Hawaiian Tropical Tea. Moreover, there are also variants detox tea with a distinctive aroma and flavor. More info you can get in BARECA Magazine August Issue 2016.

Author : Ronald Setiadi

Photographers : Hendri Wijaya

AEON Mall, Floor 3, Food Carnival, BSD Jalan Raya Utama, BSD City, Serpong, Tangerang

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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 EXCHANGE, Processing of Materials Fresh cuisine in Singapore's Central Business Center

8 Marina View, #01-05, Asia Square Tower 1 Singapore

Located in the Central Business District, Asia Square Tower, Singapore, restaurant This is indeed an interesting strategically located among young people up to the executive offices that want to enjoy the fine culinary quality.

Fusion Australian-Asian Based

As restaurant International, THE EXCHANGE attention to taste and segmentation of consumers in Singapore. To meet the tastes of the, concept menu offered is Australian-Asian fusion Based.

Fresh Fish Menu Featured

Some menu mainstay presented in restaurant The one category, namely Salad and Salmon Sashimi Tuna Salad. According to Joan Elaine Chiang, Junior Sous Chef THE EXCHANGE or familiarly called Chef Joan, raw material selection menu with fresh fish is a favorite food of the people of Singapore.

Pan Seared Sea Bass

Pan Seared Sea Bass

Featured on the main menu that uses fresh fish other menu contains sea bass. This menu uses sea bass from a farm near the area of ​​Batam, Indonesia with quality standards.

Not only menu with fresh fish raw materials, seeded, but fresh shrimp dish is also served in restaurant taking the concept of decoration old culture and modern style this. The use of fresh shrimp are presented on the menu Prawn Aglio Olio Linguini.

Modernized Warm Cherry Chocolate Lava Cake

Modernized Warm Cherry Chocolate Lava Cake

Dessert, main dish Chocolate Lava Cake

For dessert, Chef Joan merekomendasikan Modernised Warm Cherry Chocolate Lava Cake khas restaurant this. In the Chocolate Lava Cake grain types using chocolate crumble on topping, manjari chocolate, and sour cherry as filling-new. As for serving consort added pieces of fruit blueberry, raspberry, strawberry, and sour cherry ice cream.

Innovation to Change Menu Variety

As a way of giving a different experience, THE EXCHANGE provide diverse innovative new menus to consumers. The menu changes done every 6 months starting from the menu a la carte, bar, snack up breakfast. More info can you get in the magazine BARECA May Edition 2016.

Author : Ronald Setiadi

Photographers : Hendri Wijaya

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