Latest news with #IndonesianCuisine
Khaleej Times
11 hours ago
- Entertainment
- Khaleej Times
Andaliman Dubai is your ticket to Indonesian fare
There are many elements that must come together to give you the authentic taste of a place. The flavour that will indiscriminately transport you to the spot on the globe where the recipes were first concocted. These creations may have been the result of an accident or serendipity when the first ships sailed the world, or a calculated experiment (such as the Nasi Goreng, which was adapted from Chinese fried rice to meet local tastes). At Andaliman in One Za'abeel, the notes that stay on your tongue as you dive into opulent dishes from Indonesia are a fusion of old and new centred around the staple of Sumatran pepper, known for its citrusy notes. (The number of sambals or Indonesian chili sauce available here is impressive.) We began our binge with makanan pembuka (appetisers) like Pastel Ayam (Dh68), which is an Indonesian 'empanada'. The pastry's pocket is filled with chicken, glass noodles, ear mushroom, and vegetables, and it's served with a sambal that packs heat and hints of sourness. We also go the Pangsit Kukus Sayur Edamame (58), which is a freshly-made chestnut, edamame and spinach dumpling with sambal colo-colo and spring onion and garlic-chili dip. It wouldn't be an Indonesian feast without the famous beef rendang (Dh158), so of course we had to try it. Wrapped in a banana leaf, the braised Australian Angus beef cheek was cooked to perfection and served on a bed of rice. Surprisingly filling, it came with a side of gravy and green chilly sambal (for those who like a little extra heat). The sweet something that ended the meal was called Es Kopyor (Dh48). A roll up using hibiscus sago, lemongrass sorbet, coconut and lime gel, and crisp coconut flesh. The vibrant greens that painted the walls were a reminder of the lush greenery of the tropics and the flowy fabrics of the curtains as they danced in the wind offered up an island holiday vibe. Step out of the restaurant itself and you'll find yourself on a path that looks part meditative space, part relaxed cabana, and all constructed in a way that ensures private chats stay private. If poolside moments are more your thing, you can while away your day on a sun lounger by the pool which glistens in emerald hues as sun rays dapple on the surface of the water, through the leaves that ensconce the space. As you unwind, call on the helpful staff of Andaliman for a signature beverage – these mixed drinks are often made with the same island vibe in mind – colourful and creative, with just a little hint of spice.
Malay Mail
25-06-2025
- Entertainment
- Malay Mail
Bukit Jalil's Soto King delivers a super satisfying bowl of ‘mee soto' with various toppings
KUALA LUMPUR, June 25 — In the world of Indonesian noodle dishes, mee soto tends to be eclipsed by bakso, its cousin with the bouncy meatballs. Once you taste a good bowl of mee soto though, you will agree with me that it's waiting in the wings to stage a huge comeback. That's why Soto King deserves a big pat on the back for giving this understated bowl a proper stage to shine. Opened in March, mee soto is celebrated with all kinds of toppings here, allowing you to create the ultimate bowl. It's not just chicken or beef, there's also an unheard of pairing with fried fish, in a bid to make this dish more inclusive. Bovine lovers can also enjoy variations with beef balls, tendon, tripe and brisket too. Soto Daging with tender sliced beef and beef broth is for beef lovers. — Picture by Lee Khang Yi Soto Ayam King (RM13) is the way to go for the traditional pairing of chicken with that broth layered with flavours from those earthy spices and herbs. Traditionally served with yellow mee, here one can go crazy with a whopping eight choices with your broth. Some are traditional pairings like the mee, nasi impit or compressed rice and even beehoon. Here, you get unusual yee mee or even pan mee, usually used in Chinese dishes. There's also rice and mee tarik too. The chicken broth has a warmth to it from the coriander and cumin seeds. It's topped with peanuts, bean sprouts, juicy chicken meat, begedil, chopped coriander and spring onions. Begedil is a must for this noodle soup, as that soft mashed potato patty mixed with that soothing broth, makes the whole eating experience even more pleasurable. Soto Daging (RM15) is for those who prefer a deeper beef broth, topped with tender slices of beef. Remember to squeeze the lime and add a dollop of their chilli kicap to change the flavour profile of your broth, infusing it with the spicy-sweet flavours, making it even more drinkable if you love tingly spiciness on the tongue. Dining is comfortable and even the service here is top notch. — Picture by Lee Khang Yi While the menu is dominated by the mee soto, one can also find Ayam Penyet and Mee or Nasi Kari Ayam here. Variations for pan mee are also served here, with soup, dry or the numbing mala flavour. Even the beef soup can be tweaked with mala. For weekdays, there's a set lunch ranging from RM16.90 to RM19.90, where one can select Soto Ayam King, Soto Bebola Daging, Soto Daging or Ayam Penyet with a drink and two pieces of fried wantans. As they start early, breakfast items like toast, nasi lemak, fried noodles and a Western fry-up can also be ordered. Located inside Aurora Place, it's comfortable air-conditioned dining, a must when you're slurping down that bowl of mee soto in this crazy heat. The restaurant is walking distance from Pavilion Bukit Jalil. — Picture by Lee Khang Yi Soto King, A-01-03, Aurora Place, Plaza Bukit Jalil, 1, Persiaran Bukit Jalil 1, Bukit Jalil, Kuala Lumpur. Open: 8am to 9pm (Monday to Friday), 10am to 9pm (Saturday and Sunday) Tel: 017-4691131 Instagram: @sotoking_0103 Facebook: Soto King * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Forbes
11-06-2025
- Entertainment
- Forbes
Celestia: Dive Into Indonesia's Rich Culinary Heritage Aboard A Phinisi
Celestia Yacht Sailing aboard Celestia, a private Indonesian phinisi yacht, isn't just a voyage; it's a deep dive into the country's culture. Once you step foot onto the 148-foot vessel, you're immersed in a centuries-old sailing tradition, the stunning natural beauty of the archipelago, and — with all of your meals on board — a deep dive into the country's extraordinary cuisine. While every Celestia trip lets you experience Indonesia's diverse flavors and unique cooking styles, their new culinary itinerary 'A Culinary Journey of Indonesia with Chef Wayan Kresna Yasa' takes things to the next level. Discover the cooking traditions, ingredients and markets that make it one of the most exciting gastronomic destinations in the world. Indonesian flavors are woven into nearly every moment aboard Celestia, which is why sibling owners Jason Tabalujan and Jasmine Chong sought out a chef who understood the soul of the Indonesian archipelago while also being fluent in global culinary techniques. They found that in Chef Wayan, a master of Indonesian cuisine with a background in Michelin-starred kitchens. Chef Wayan Formerly the culinary director of Potato Head and executive chef of their Indonesian restaurant brand, KAUM (with stints at Blue Hill at Stone Barn in New York and Acadia in Chicago), Wayan has a classic culinary background but also grew up in coastal Bali making him the perfect fit for the maritime position. 'As the son of a fisherman boat captain, boating has been a part of my daily life since I was young,' says Wayan. For each journey, Chef Wayan curates new menus to suit a variety of passengers' preferences utilizing fresh seafood, local spices and market-fresh produce. The vast majority of Celestia's menu is sustainable as 90 percent of it comes from the Indonesian islands. You might already be familiar with globally popular Indonesian fishes like nasi goreng or beef rendang but a journey on Celestia lets you sample dishes like babi guling samsam pork. A rich Balinese suckling pig dish, it offers a taste of Balinese barbecue culture in a crispy and juicy symphony of crackling, pork meat and pork belly. Another must-try is Nasi Tumpeng, a festive tower rice dish served with meats and vegetables served to be shared at the table. While both of these dishes are ceremonial and take time to prepare, you'll also get a taste for simpler but still delicious dishes aboard the ship. 'I love beginning the day with a steaming bowl of bubur ayam, 'says Jasmine Chong, speaking about the Indonesian chicken porridge, which is topped with crisp shallots, a poached egg, and a generous spoonful of sambal. 'It's simple, soulful, and deeply comforting.' Nasi Tumpeng If you're not familiar with sambal yet, you certainly will be after a Celestia journey – no Indonesian meal is complete without it. There's a huge variety of sambals, as every island and region has its own iteration, allowing for a wide range of flavors and spice levels. 'On Celestia, we pair the sambals according to the dishes we are serving, considering which flavors to highlight,' says Chef Wayan. 'For example, sambal matah from Bali pairs well with chicken or grilled seafood, sambal dabu dabu from Manado pairs well with darker meats or fish steaks.' Indonesian Coral Triangle Aside from the beautifully prepared dishes there are also lots of refreshments on board, including fresh tropical fruit, whole young coconuts and juices made to order to stay hydrated in the tropics. Another must-try beverage aboard Celestia is Pak Herry's Jahe, named after one of Celestia's original boatbuilders who later joined the crew. A warm tonic of ginger, gula jawa (coconut sugar), and coconut milk, this drink is quietly soothing and gently spiced, ideal after a snorkel session or to watch the sun set from the deck. Immerse yourself in the freshest seafood, fragrant sambals and time-honored Indonesian dishes during your stay, especially if you book their new culinary-focused journey. Every meal on Celestia is a celebration of Indonesia's esteemed gastronomic legacy served alongside unending views of the open sea.
