In Good TasteMeet executive chef Claudio Rossi and learn more about Park Hyatt Jakarta’s latest dining destinations.
Snapper In SeasaltThe stylish beachfront restaurant is renowned for its vibrant Asian-inspired cuisine and commitment to locally sourced, sustainable produce. Vitalis is using East Bali’s seasalt for this recipe, supporting a small community of salt farmers who continues the age-old tradition of producing 100 percent natural salt.
A Worthy Sea-CationPacked with a wide range of activities, entertainment and dining options, a cruise on the Spectrum of the Seas by Royal Caribbean is a surprisingly fun way to travel – even if it is to nowhere.
Honmaguro Chutoro TartarThis Honmaguro Chutoro Tartar provides a beautiful pop of colour intensifed by deep umami flavour profiles from three layers of ingredients. It is incredibly healthy and easy to prepare in the comfort of home.
View The Late Anthony Bourdain’s Trove Of Personal Mementos At The English HouseCherished items include the Bob Kramer custom steel and meteorite chef knife, Michelin Man sculpture, and chrome duck press
Madai (Japanese Sea Bream) CarpaccioThe Madai (Japanese Red Sea Bream) is often a staple during Japanese celebratory occasions such as New Year’s Day and wedding ceremonies as it is symbol of good luck.
Sun-GriaCuca’s take on the classic summer cocktail is refreshing and punchy. As the tropical fruit ice cubes melts, the flavour intensify and it transforms the cocktail, from sparkling red wine into a fruity punch.
Telling The Untold Story Of Pastry Chef Janice WongWatch the new episode from the CreatorsLab series on her creative process and the inspiration behind her edible creations
Isaki (Chicken Grunt) Tataki With Masterchef Singapore Season 2’s Second Runner-Up, Trish YeeIsaki is a type of white fish (not chicken, despite the name) with high fat content that comes into season around June or during the summer season.
Deng Huadong - Turning Up The HeatSichuan cuisine offers a complex mix of flavours and mastering the fundamentals requires years of training. Deng Huadong shares with Destin Tay what it takes to be a chef extraordinaire.
Classic DaiquiriThis three-ingredient drink is so easy to put together. Here, Davide Boncimino, bar operations manager of Sugarhall, brings herbal and citrus nuances to a classic with the addition of two rums in equal portions.
Recipes From The HeartOur Bali – Your Bali by chef Dean Keddell is a fundraising cookbook to help Bali’s most vulnerable communities. Here’s how you can contribute.