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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 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

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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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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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Sugar Ministry, Butter Cake, Cupcakes, Cake Pops

Sugar Ministry, Butter Cake, Cupcakes, Cake Pops

Natasha Ali started the business cake-Her time was still studying in Secondary Schools. Because of his fondness for the process of baking and decorating cake, the woman who was familiarly called Ming Ming is actively taking orders cupcake and birthday cake to his friends at that time.

Assorted Cakes

Currently, He has also served the staff kitchen, make a variety fondant cakes, buttercream cakes, cupcakes, cake pops for needs wedding cake, birthday cake, anniversary cake which can be booked consumers Sugar Ministry. Ming Ming admitted to taking orders miscellaneous cake as much as 20 cakes in the same time.

The interior design is elegant and luxurious

The interior design is elegant and luxurious

Texture Cake More Solid

Ming Ming admitted if dense texture owned butter cake which will simplify the process of decorating uses melting. dense texture butter cake can withstand the weight fondant covering along with complementary tracery.

Lapis Surabaya made Ming Ming, acknowledges the texture is slightly denser than sponge cake ordinary, thus becoming one of the options cake for kind fondant cake.

Dutch Chocolate

Dutch Chocolate

Special Cheesecake

For consumers lovers cheesecake, Ming Ming pun memasukkan Oreo Cheesecake dan Strawberry Cheesecake ke dalam menu di Sugar Ministry. Oreo Cheesecake ala Sugar Ministry was made with the technique unbaked with mixed cookies & cream fairly plentiful.

Its texture is soft and creamy with a touch of sweet taste cookies & cream special. Additionally provided in the form whole cake, also available slices Rp 35.000 ++. More info you can get in BARECA Magazine March Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Ronald Setiadi

The Metro (Metro Broadway) Blok 6 JP- Jl. Mandara Permai, Pantai Indah Kapok North Jakarta

 

 

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