Shangri-La Hotel, Jakarta
invites food lovers to share a passion for the culinary arts at the Shangri-La
International Festival of Gastronomy from 25 to 29 October 2016
Shangri-La
Hotel, Jakarta will take part in the excitement of the acclaimed Shangri-La
International Festival of Gastronomy by presenting the Michelin two-starred
Chef Enrico Bartolini, who will travel from Devero Restaurant in Milan, Italy
to showcase his unique menu at Rosso, the hotel’s Italian restaurant, from 25
to 29 October 2016.
The
festival will celebrate an illustrious line-up of 12 chefs at 11 Shangri-La
hotels. The 12 chefs – three of whom have restaurants listed in The World’s 50
Best Restaurants – will headline Shangri-La’s culinary event.
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Anca di Polo Arrosto con Aalsa Allo Yuzu |
The
festival is on its second running since its first inception in 2015 and will be
simultaneously launched at 11 of the group’s hotels in 10 cities: Beijing, Hong
Kong, Jakarta, London, Manila, Paris, Taipei, Tokyo, Shanghai, and Singapore.
Returning
to the gastronomy festival for the second year, Chef Bartolini will present his
flawlessly executed contemporary classic cuisine that is inspired by the past
and present. His dishes are intensely flavoured and aesthetically perfect for
photography. Born in 1979 and brought up in Pescia, in the province of Pistoia,
Chef Bartolini is lauded by food and wine critics as one of Italy’s most
talented young chefs.
Risotto with Red Turnip & Gorgonzola Sauce |
Chef
Bartolini honed his culinary craft across Europe under world-class masters,
such as Carlo Petrini, Mark Page and Massimiliano Alajmo, before taking up
creative direction of Le Robinie Restaurant. Since 2010, he has been at the
helm of the Devero Restaurant and Dodici 24 Quick Restaurant in Cavenago di
Brianza, near Milan.
Octopus |
He
received his first Michelin star when he was just 29 and his second at 33.
Along with three Gambero Rosso forks and three L’Espresso Guide chef hats, the
stars sealed his reputation as an internationally renowned chef.
Spaghetti with Prawn & Vegetable |
Ever
enterprising and imaginative, Bartolini has collaborated on a variety of
culinary projects, including partnering with Krug Champagne on its ‘pop-up’
restaurant in Italy, developing a menu for first-class travellers on the
airline Emirates, launching a line of beers with the Angelo Poretti Brewery and
working with fashion brand Hermes to create dishes for its collection launch in
Milan. In 2014, Bartolini developed the menu for Hong Kong’s first regional
Italian concept restaurant called Sepa.
Soft Potato Egg & Eggs |
Chef
Bartolini’s style is contemporary classic – a merging of modern innovative
culinary techniques and traditional culinary values. This gastronomic merger of
present and past to create original flavours has led to Bartolini being
described as innovative, balanced and meditative.
![]() |
Slow Cooked Veal with Pantelleria Capers and Tuna Sauce |
Chef
Bartolini’s creation can be enjoyed during lunch and dinner, with prices start
from IDR398,000 (US$30) and IDR1,098,000 (US$83) including pairing wines. For
more information on Chef Bartolini’s visit or to make a reservation, please
contact (021) 2922 9999 or email to rosso.slj@shangri-la.com
Information
on the menus, prices and chefs will be available on ShangriLaLovesFood.com from 1
September 2016. Reservations for each event can be made at the individual
hotel’s website at www.shangri-la.com.
![]() |
Gambero Mezzo Fritto Con Salsa al Tamarindo |
About Shangri-La
International Festival of Gastronomy
The
Shangri-La International Festival of Gastronomy, co-sponsored by evian® and
BADOIT, will spotlight the chefs’ remarkable talents and techniques as they
elevate guests’ dining experiences through culinary artistry and excellence
from 25 October to 1 November 2016. Join the excitement of the worldwide
week-long culinary festival celebrating 12 world-acclaimed chefs: Frédéric
Anton, Stefano Baiocco, Mauro Colagreco, Ip Chi Cheung, Samuel Lee Sum,
Virgilio Martinez, Mok Kit Keung, Christophe Moret, Giancarlo Perbellini,
Gaetano Trovato, and Mitsuharu Tsumura. This year, the festival will be
simultaneously launched at 11 of the group’s hotels in 10 cities: Beijing, Hong
Kong, Jakarta, London, Manila, Paris, Taipei, Tokyo, Shanghai, and Singapore.
Cioccocolato with Hazelnut and Ice Cream |
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Yoghurt, Raspberry and Licorice |
About Shangri-La
Hong
Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 98
hotels under the Shangri-La brand with a room inventory of over 40,000.
Shangri-La hotels are five-star deluxe properties featuring extensive luxury
facilities and services. Shangri-La hotels are located in Australia, Canada,
mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia,
Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sultanate
of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United
Kingdom. The group has a substantial development pipeline with upcoming
projects in mainland China, Cambodia, Hong Kong, India, Malaysia, Myanmar,
Saudi Arabia and Sri Lanka.
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