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When Jakarta Meets London – Bringing The Heritage of The Savoy to the City

Burhan Abe
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When Jakarta Meets London – Bringing The Heritage of The Savoy to the City

Mempersembahkan Cocktail Terbaik London di Jakarta

Fairmont Jakarta akan menggelar serangkaian acara untuk menghadirkan pengalaman kuliner Inggris yang legendaris untuk dinikmati di Jakarta, 24 – 27 Agustus 2017. Dengan mengusung tema “When Jakarta Meets London – Bringing The Heritage of The Savoy to the City”, program kuliner ini akan menampilkan keahlian chef tamu dan mixologist yang diterbangkan langsung dari London ke Jakarta.  

Salah satu yang menjadi highlight rangkaian acara ini adalah mixologist dari  Beaufort Bar, Hotel Savoy, Witek Wojaczek yang akan mengambil alih Barong Bar di Fairmont Jakarta pada Jumat, 25 Agustus 2017.  

Beaufort Bar telah dinominasikan sebagai Bar Hotel Terbaik di Dunia, dan Barong Bar mendatangkan langsung mixologist, Witek Wojaczek – yang juga memenangkan Toast of Pair Cocktail Competition tahun 2016 di Inggris – untuk mengambil alih bar dan mempersembahkan cocktail klasik dari Savoy seperti Hanky Panky dan Moonwalk, disertai cerita di balik cocktail khas Beaufort Bar.  

Menyampaikan cerita yang berkesan selalu menjadi bagian dari hotel Savoy, mulai dari menghubungkan cerita masa lalu, sekarang, dan cerita dari masa yang akan datang. Sejak Beaufort Bar dibuka pada tahun 2010 (dibangun di atas panggung kabaret yang dahulu), beragam jenis cocktail istimewa telah diciptakan di tempat ini, berbagai pesta paling mewah telah terjadi, dan banyak penyanyi maupun aktor legendaris terlahir di sini. Hotel Savoy percaya bahwa setiap individu memiliki cerita untuk diceritakan dan mengundang mereka untuk mencari ceritanya sendiri bersama Savoy.  

Terkenal dengan minumannya yang teatrikal dan dekorasi yang dramatik, Beaufort Bar memamerkan menu cocktail berupa buku pop-up dengan ilustrasi menarik yang menawarkan cocktail yang terinspirasi dari tamu yang pernah menginap di gedung megah ini, seperti Frank Sinatra, Marlene Dietrich, Coco Chanel, dan Ernest Hemingway. Memadukan tiap helaian ilustrasi sejarah Hotel Savoy kedalam narasi cocktail yang mempesona, sehingga seolah-olah membawa para tamu merasakan tur hotel melalui kisahnya.  

Beaufort Bar, Hotel Savoy

Selama bar ini di ambil alih, para tamu juga dapat merasakan kisah dari cocktail Beaufort Bar seperti Moonwalk yang terdiri dari campuran Grand Marnier gin, Rose Water, Grapefruit Bitters, gula dan Brut Champagne. Cocktail ini dibuat untuk merayakan pendaratan Neil Armstrong di bulan. Ini adalah cocktail yang ia minum pertama kali setelah kembali dari misinya.   

Seal of Approval (mengandung Bombay Sapphire, cinnamon Dubonnet, dan peach) terinspirasi dari kisah hubungan hotel dengan keluarga kerajaan. Karena seringnya anggota kerajaan berkunjung ke hotel, hotel menyediakan bel khusus yang dibunyikan di koridor para direktur ketika ada anggota keluarga kerajaan yang datang. Bel ini secara tidak sengaja dibunyikan oleh seorang staff ketika melaporkan diri pada hari pertamanya bergabung dengan Hotel Savoy.  

The Grass is always Greener adalah campuran dari Bacardi Carta Ocho, Cognac, oak and acorn, coffee, dried fruit, dan Louis Roederer Champagne. Nama dari minuman itu juga di ambil dari sebuah lagu musikal yang legendaris, yaitu Women of the Year, dimana melibatkan aktris Broadway, Marilyn Cooper yang juga kerabat baik Hotel Savoy.  

Selama Barong Bar di-takeover, di samping menikmati free-flow cocktail spesial dari Beaufort Bar, para tamu juga akan dimanjakan dengan kemewahan red carpet, cerutu, dan live performance. Dan pada malam itu, satu orang yang beruntung pada akan mendapatkan layanan transportasi gratis selama akhir pekan persembahan Jaguar berikut dengan supirnya.  

MEIKARTA – The World of Ours

Burhan Abe
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MEIKARTA – The World of Ours

Meikarta adalah kota baru yang di bangun oleh pengembang Lippo, merupakan proyek terbesar yang pernah di bangun oleh Lippo. Meikarta sendiri memiliki desain, infrastruktur dan kecanggihan berskala internasional dan bisa menjadi kota terindah dan terlengkap di Asia Tenggara. Kota ini dibangun oleh Lippo group dengan total nilai investasi mencapai  Rp278 triliun.  

Lippo Group akan melengkapi kota baru MEIKARTA dengan sejumlah fasilitas modern yang memanjakan penghuninya. Berdiri diatas lahan 2.200 hektar Meikarta akan memiliki 100 gedung pencakar langit, mulai dari office tower, apartemen Meikarta, shopping mall, rumah sakit, sekolah, hingga hotel bintang 5 townshop baru.  

Lokasi

Proyek ini menempati lahan seluas 500 hektar di bagian paling timur Cikarang, Bekasi, Jawa Barat, yang merupakan lokasi tengah-tengah antara Jakarta-Bandung di mana 60% ekonomi nasional berada di kawasan Jakarta, Bogor, Tangerang, Bekasi, Bandung. Cikarang sendiri merupakan pusat industri di Indonesia, banyak bermukim perusahaan-perusahaan nasional dan multinasional.   Dikelilingi oleh 500 perusahaan, 100.000 business owner, dan sekitar 100.000 manajer. Ekspatriat Jepang dan Korea, dan ratusan ribu karyawan perusahaan industri di kota Cikarang, Meikarta akan menjadi kota termegah, terlengkap dan terpenting di Indonesia.  

Di Merikarta akan ada lima pilar dan pusat inovasi yang akan dibangun di Meikarta, yakni innovative infrastructure and transportation, high tech CBD and research hub, business and commercial hub, green sustainable living, dan center for the arts, culture and education.  

Lippo mengklaim kota modern ini akan tumbuh seiring dengan rencana pemerintah menjadikan koridor Jakarta—Bekasi—Cikarang—Bandung sebagai ‘Shenzhen’ di Indonesia. Nantinya, kawasan itu juga akan dilalui sejumlah infrastruktur dan moda transportasi publik yang memudahkan penghuninya beraktivitas. “Akan ada kereta api cepat Jakarta—Bandung, Patimban Deep Seaport, bandar udara Kertajati, monorail, dan tol Jakarta—Cikampek elevated highway,” isi siaran pers Lippo, Kamis 4 Mei 2017.  

Lippo akan menawarkan produk properti di kawasan MEIKARTA dengan harga di bawah Rp12,5 juta per meter persegi, dan menawarkan kredit kepemilikan rumah atau apartemen dengan tenor hingga 15 tahun dan bunga 7,75 persen.  

Perusahaan juga akan menawarkan fasilitas booking fee senilai Rp 2 juta, dengan uang muka 10 persen dari total harga produk yang ingin dimiliki Lippo pun meyakini  MEIKARTA akan menjadi alternatif investasi yang menguntungkan di Asia Tenggara, dengan berbagai fasilitas yang ada.  

CEO Lippo Group, James Riady, mengatakan pengembangan kota baru ini didukung investasi mitra global, di antaranya kelompok Mitsubishi, Toyota, dan Sanko Soflan. Kota baru di Cikarang, kata James, berada di jantung ekonomi nasional koridor Jakarta-Bandung.  

Selain itu, 60 persen perekonomian nasional berada di kawasan Jakarta-Botabek-Bandung. Dia menambahkan, dalam 15-20 tahun ke depan, jumlah penduduk di pusat Bekasi-Cikarang akan mencapai 20 juta orang. “Berarti di sinilah keseluruhan pusat perekonomian nasional,” ujarnya.  

Tahap Pertama

Dalam pembangunannya, Meikarta melakukan tahap pertama pembangunan di atas lahan seluas 22 juta m² di luar lahan parkir yang rencananya akan d bangun selama tiga tahun. Pada pembangunan tahap pertama ini juga, akan ada 400.000 rumah yang ditargetkan akan selesai tahun 2020 serta 50 gedung siap huni mulai 2018 mendatang.  

Pekerjaan fisik dimulai sejak Januari 2016 dengan membangun 200 gedung, masing-masing terdiri atas 35-46 lantai. Proyek ini diperkirakan akan menyedot 85.000 tenaga kerja. “Kalau sudah lengkap menjadi kota baru, tenaga kerja yang terserap 6-8 juta orang,” katanya.

Menurut James, Meikarta akan menjadi bagian dari solusi kemacetan, kepadatan, dan tekanan sosial lain di Jakarta. 

Cheers to Nine Years @ The St. Regis Bali Resort

Burhan Abe
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Cheers to Nine Years @ The St. Regis Bali Resort

Special celebrations are meant to be shared. Located in Nusa Dua, The St. Regis Bali Resort, Bali’s finest address invites you to celebrate its ninth exquisite anniversary with us. Indulge in curated delightful celebrations including a stay package, ‘Cheers to Nine Years Celebration Package’ for discerning travelers, ‘Cheers to Nine Years – Luxury Champagne Treatment’ for spa enthusiasts and ‘Celebratory Birthday Dinner at Boneka’ for gourmands.  

Since it first opened its doors in 2008, The St. Regis Bali Resort, Nusa Dua has had the privilege to host a myriad of loyal luminaries, earned numerous respected awards and to this day, has maintained its place as one of the finest resorts on the island. As a way of delivering recognition for your support throughout the years, we also invite you to participate ‘9 Years. 9 Privileges. One Heartfelt Thanks.’ social media contest on Instagram @StRegisBali which will run for 9 consecutive weeks, starting from the 14 of August 2017. Extraordinary social media giveaways include Classic St. Regis Afternoon Tea and The Astor Diamond Champagne Sunday Brunch to name a few. Be a part of our celebration and stand a chance to win the Grand Prize staycation at the St. Regis Pool Suite for two.  

Cheers to Nine Years Celebration Package Join us in celebration of our 9th anniversary with a three-night luxurious beach escapade with 9 unrivalled privileges crafted especially for you as follows:  

  1. Culinary Indulgence (2 glasses of twilight Champagne by the St. Regis Beach and a celebratory 3-course dinner)
  2.  Celebration cocktails for two at King Cole Bar
  3.  A 60-minute Remède customized massage for two
  4.  Access to Aqua Vitale sea salt bath therapy
  5.  Luxurious roundtrip airport transfer
  6. Daily signature breakfast at Boneka Restaurant
  7.  The St. Regis Bali Resort limited edition memento
  8.  Late check out until 4pm subject to availability
  9. 999 Starpoints for SPG members

  Cheers to Nine Years Celebration Package is valid for stays from 1 September -15 December, 2017. Reserve the one-of-a-kind experience with rates starting from IDR 6,999,999++.     For reservations, please visit stregisbali.com/anniversary, Tel +62 361 8478 111 or email [email protected]  

Cheers to Nine Years – Luxury Champagne Treatment for Two

In celebration of The St. Regis Bali’s ninth anniversary, experience a St. Regis ritual with our most prestigious treatment, the Luxury Champagne Treatment for two.  

This couples’ journey starts with a seductive Foot Ritual, then cool drops of precious Champagne are poured on the whole body in a refreshing gentle massage, followed by the Remède massage using grape seed scrub and grape seed oil. The powerful antioxidant of the grapes boosts circulation and increases cell hydration to regenerate your skin. The massage ends with a detoxifying Champagne Body Mask made of white clay mixed with Champagne. Conclude your treatment with an intimate flower bath and gently emerge from this blissful relaxation to delight in a bottle of Champagne for two in a private gazebo. Cheers.  

150-minute Luxury Champagne Treatment for two inclusive of a bottle of Champagne IDR 9,900,000 net per coupleRemède Spa at The St. Regis Bali Resort, Nusa DuaDaily 8:00 AM – 11:00 PM from September – November 2017For reservations, please visit stregisbali.com/anniversary, Tel +62 361 300 6716 or email [email protected].

Celebratory Birthday Dinner at Boneka

The internationally acclaimed, signature St. Regis Buffet Dinner at Boneka Restaurant is an ideal place for you to celebrate your special day with your loved ones. For guests celebrating their birthday in September, October and November, receive a complimentary St. Regis birthday cake with a glass of sparkling wine on your special day as well as additional privileges.  

IDR 790,000 net per person3 diners enjoy 30% off, 4 diners enjoy 25% off, 5 diners or more, enjoy 20% offInclusive of a complimentary birthday cake and a glass of sparkling wine for the birthday guest Boneka Restaurant at The St. Regis Bali Resort, Nusa DuaDaily 6:00 PM – 10:00 PM from September – November 2017

For reservations, please visit stregisbali.com/anniversary, Tel +62 361 300 6716 or email [email protected].

Seeking the Perfect Gift in Dubai’s Souks

Burhan Abe
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Seeking the Perfect Gift in Dubai’s Souks

Are you seeking unique and different souvenir ideas for your friends and family? Have they racked up dozens of key chains, snow globes or I heart (insert city here) t-shirts from all the trips you’ve taken?

Up your friendship game by giving your loved ones a one of a kind gift from the magnificent city of Dubai. Immerse yourself in the culture and find yourself in one of Dubai’s traditional souks. What is a souk, you may ask? Also known as an Arab marketplace or bazaar, find almost anything your heart desires in one of the little stalls lined up and ready for your inspection. If you need more convincing, here are just some of the things you can find and experience in Dubai’s souks.  

Gold Souk

Considered the most famous and visited souk in Dubai — and the cheapest place to buy gold, find your way through a golden maze of retailers. The Gold Souk offers visitors a vast selection of jewelry from head to toe. While most of the gleaming accessories are made from gold, there are also options made from silver, diamonds and precious stones.

The Gold Souk is the perfect place to buy your loved ones the gift of a lifetime. Just some tips before purchasing gold, know how much each gram is worth, the price of gold fluctuates everyday just like the stock market. If you have your eye on a certain piece, don’t be afraid to barter for it, you’ll most likely get it for a lower price. Another useful tip is to always purchase in cash as retailers will be more willing to lower the price for you. Lastly, always purchase from a retail store as they adhere to strict government rules and regulations as opposed to a lot of the street vendors.  

Gold Souk: Located in Deira near the Al Ras Station. Opening hours: Saturday – Thursday 10AM-10PM, Friday 4PM-10PM.  

Spice Souk

Prepare for an intense aroma as you enter Dubai’s spice souk. Take a deep breath and inhale all the scents surrounding you, as hints of saffron, rose, chili, cinnamon, vanilla, herbs, nuts and incense enters your nose and spill at your feet. Mounds of aromatic spices await you, if you’re not sure what you like or what to get, the friendly shop owners are more than willing to help you explore your favorite scents and tastes.

Celebrity Chef Rinrin Marinka Says ‘Hello Hello Bandung’

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Celebrity Chef Rinrin Marinka Says ‘Hello Hello Bandung’

Aryaduta Hotels brand ambassador, tastemaker and celebrity chef, Rinrin Marinka, exhibited her lauded cooking talent at the Aryaduta Bandung July 20th unveiling her second menu, inspired by traditional Sundanese food, to guests and media. As one of Indonesia’s most iconic names in homegrown lodging and hospitality, the Aryaduta Hotel Group, is currently undergoing a bold brand transformation that includes aligning with Indonesian artists and celebrities as brand consultants, with Chef Marinka as the group’s gastronomic authority applying her signature to time-honoured and diverse tastes from around Indonesia.

“We have all the right elements coming together for a savory outcome,” says Rob Cunningham, Group Director of Food & Beverage at Aryaduta Hotels. “The blend is potent: we have the Aryaduta, a trusted name in Indonesian hospitality, a celeb chef with phenomenal cooking skills and then of course there’s the Indonesian archipelago, such as right here in Bandung, a fantastic source of inspiration.”

Known amongst Indonesians as “Marinka,” the talented chef, restaurateur, MasterChef judge and host of Asian Food Channel’s Wonderful Indonesia Flavors, has designed her “Series 2” signature menu of contemporary Indonesian dishes with planned quarterly launches at Aryaduta Hotels throughout Indonesia. Her first menu launch, inspired by Jakarta street food, was held Feb. 23-24 at the Aryaduta Jakarta.

“No wonder Bandung was often referred to as the ‘Paris of Java’ given its lovely art deco buildings and cool climate but it’s also a secret place to discover amazing tastes like batagor, mie kocok, kupat tahu and kue ketan hitam and so much more,” says Chef Marinka. “I have spent some time looking around sampling dishes from small warungs to stand alone restaurants in this patriotic city and can tell you these people know their food.”

Born in Jakarta, Marinka got her start in the culinary world at a young age, relocating to Australia to complete a French Cuisine & Patisserie degree from the Sydney campus of Le Cordon Bleu. Once she returned to Indonesia, Marinka soon realized the Indonesia culinary world was a great story waiting to be told, and presented, to wider audiences.

Joining Marinka in Bandung is Sydney De Hart, Amsterdam native and chef for the group’s soon-to-open Bali property. “Like Bali, Bandung is a foodie city and to cook it up with Marinka at this second event is something to be excited about,” says de Hart. “Bandung presents an intriguing crossroads where you can find, as an example, decent French food on one corner of the street and a fish inspired siomay, ikan tengiri on the other.”

About Aryaduta Hotels

Since 1976, Aryaduta Hotels, the Indonesian-based hospitality arm of Lippo Group, has been a name synonymous with classic Indonesian hospitality, providing authentic experiences and excellent service standards at its nine distinct hotels in eight cities throughout the Indonesian archipelago with a further property to open in Bali in late 2017.

The recognised hotel group is today managed by a global team of hospitality professionals committed to revitalising the Aryaduta brand and taking its Indonesian blend of hospitality beyond its borders for a planned regional expansion. The group will furthermore launch its second hotel brand, Dali by Aryaduta​, as well as contemporary dining concepts with brand traits developed in conjunction with celebrated Indonesian artists and designers.

Diageo Presents Whisky Experience by Singleton and Johnnie Walker®

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Diageo Presents Whisky Experience by Singleton and Johnnie Walker®

Diageo Global Brand Ambassadors Ewan Gunn and Donald Colville lead the whisky tasting sessions and shares scotch whiskies’ ultimate experience

Diageo presents ‘Whisky Experience’ at Red & Co Plaza Indonesia on the evenings of July 13th and 14th, and invites whisky lovers to experience the best ways to enjoy scotch whiskies. The Whisky Experience is presented by The Singleton of Glen Ord™ and world’s best selling scotch whisky Johnnie Walker™ from Diageo Reserve’s multi-award winning portfolio of fine spirits, rich in heritage, craftsmanship and innovation.

“Enjoying whisky is a unique experience combining aroma, flavour and sensation. Finding the right whisky is not a test as there are no rules and no wrong answers,” said Commercial Head of Reserve Diageo NAVA+ Kabir Suharan about enjoying whisky.

“We will take you through whisky tastings to find what Johnnie Walker® blend suits you the best based on your aroma, flavour and sensation preferences. We also will take you on a journey to experience one of life’s simple pleasures, the smoothest and most well-balanced single malt whisky, the Singleton of Glen Ord™ whisky range. With the very first sip of Singleton you will experience immediate pleasure from the sensation and smoothness that it emanates. These two-day tasting sessions are even more special as they are lead by Diageo Global Brand Ambassadors Ewan Gunn and Donald Colville.”

The Whisky Experience by Singleton® and Johnnie Walker® will be presented by Diageo’s Global Brand Ambassadors, Donald Colville and Ewan Gunn, who will lead the whisky tasting sessions.

The two sessions will be conducted back to back, presenting the single malt whisky experience with The Singleton of Glen Ord™ whisky range and the blended scotch whisky with Johnnie Walker® Gold Label, Platinum Label, and Blue Label. Together, Donald and Ewan share extensive knowledge about single malt whisky and blended scotch whisky differences and best ways to enjoy both.

The misconception of single-malt scotch as not a blended whisky has been growing amongst consumers and even some bartenders. Single-malt scotch is a blend, but it has a very specific type of blend. In fact, nearly all whiskies on the market today are blends – bourbons, ryes, Tennessees, scotches, and more.

What is blend whisky? A blend is a mixture of two or more whiskies that are bottled and sold as one whisky. Formally, a blended whisky is a product that contains a mix of barrel-aged malt and grain whiskies from different distilleries.

What is single malt whisky? A single-malt whisky is the product of a single distillery. A single-malt Singleton may contain whiskies from many barrels produced at the singleton distillery, but it contains only whiskies produced at Singleton.

‘Single’ refers to a product made at a single distillery, not from a single grain. The difference in taste depends on few factor:

  • Location or region: different locations in the same region tend to produce a different flavour profile
  • How it has aged: the type of barel (used barel, usually has been used for aging other spirits) and how long it has been aged in the barrel
A Master blender will blend the barrel, making him responsible for the taste of the whisky

Tonight Whisky Experience by Singleton was further enhanced by the journey embarked upon with the virtual reality tasting immersion for the Singleton of Glen Ord™ whisky range. The sensory journey with Singleton of Glen Ord™ started with an immersion into a two and a half-minute Virtual Reality experience with the aid of a Virtual reality headset and ear phones. 

The Virtual reality video transports one to Scotland, into the Glen Ord distillery and right into the cask to experience the flavors of the Glen Ord 12 YO. This journey came together through the vision of being able to savour the award winning single malt while experiencing a tasting immersion like no other.

Henshin – The Highest Fine-dining Restaurant and Bar in Indonesia

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Henshin – The Highest Fine-dining Restaurant and Bar in Indonesia

A multi-level, multi-dimensional, food and beverage destination that will captivate guests with spectacular city views, serving authentic Nikkei cuisine

The Westin Jakarta announces the opening of the most anticipated modern fine-dining restaurant and bar, Henshin. Slated to open at the end of July 2017, Henshin is situated at the three highest floors of The Westin Jakarta and focusing on serving an infallible and remarkable Dining, Lounge and Music experience.

This multi-level food and beverage destination – directly accessed through the hotel lobby – offers guests a bar & lounge on the 67th floor, and a fine-dining restaurant on the 68th and 69th floors.

On the 67th floor, guests will be greeted with a lively ambience as it is decorated with colorful tiles with a traditional pattern and natural stones adorning the bar area. On this level, guests can choose to refresh and relax on either the indoor or alfresco bar and lounge area that can accommodate 90 people. With signature music from Henshin’s house DJs in the background, guests can enjoy special Ceviches or Tiraditos and the freshest sushi and sashimi paired with the best crafted cocktails made by our mixologist.

Stepping up to the 68th and 69th floor, the fine-dining venue offers an open kitchen concept that lets the chef connect with each guest for an intimate dining experience. Guests can opt for cold hot appetizers before enjoying the wide selection of mouthwatering main courses such as Ceviche Clasico – a marinated fish in lemon and Peruvian chili – and the signature Henshin Roll that combines foie gras, fried shrimp and spicy crab meat roll with unagi and avocado served with sweet and indonikkei sambal.

For a more private dining experience, Henshin also provides 2 private rooms on the 69th floor, one accommodating 20 guests and the other 12 guests. Each floor is also equipped with multi-function rooms and banquet areas that can host gathering, meeting and corporate events.

Serving a distinguished Nikkei Cuisine, Henshin is helmed by Chef Hajime Kasuga, a descendant of Japan and a third-generation Nikkei residing in Peru. He is a promoter of the Nikkei cuisine and is excited to bring the fusion to Jakarta with his team from Latin America.

Henshin at The Westin Jakarta combines a sensational dining experience with mesmerizing views of the Jakarta skyline. For those who want to be on the top, this is your place.

Daily opening hours:

Bar (67th Floor) : 05.00 PM – 01.00 AM (Friday & Saturday until 02.00 AM) Restaurant (68th & 69th Floor) : 06.00 PM – 11.00 PM (Friday & Saturday until 12.00 AM)

For more information, visit westin.com/jakarta.

For The Second Year in A Row: Nihiwatu Voted #1 Hotel in The World

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For The Second Year in A Row: Nihiwatu Voted #1 Hotel in The World

Philanthropic-Driven Resort Changes the Way Travelers Experience Cultural Discovery; Guests Feel Deeply Connected, Cause-Inspired, and Satisfy a Journey for Curiosity at “The Edge of Wildness”

Nihi Sumba Island (Nihiwatu) in Indonesia is the number one hotel in the world for the second year in a row, voted by Travel + Leisure readers globally for its annual World’s Best Awards, the magazine announced on 11th July 2017. This reoccurring recognition acknowledges the power of hospitality-centric humanitarian efforts to bring attention to a bygone era, centuries of rituals, a lush unspoiled landscape, and unlimited freedom to explore. With philanthropy at the core of our business model, the Nihi legacy stands for more than just a destination. It stands for goodwill, and an investment in the preservation of the communities it abides.  

“Our guests are looking for more than just a vacation,” said Nihi Hotels owner Chris Burch. “They want to feel connected and useful, to give back and be a part of something larger than themselves. Through highly customized activities and personal itineraries, our guests experience compelling moments that inspire, and ultimately create a charitable impact.”      

“Nihi Sumba Island is the premiere property in our expanding Nihi Hotels portfolio as we actively seek growth opportunities grounded in our doctrine, “The Edge of Wildness,” said Nihi Hotels Managing Partner James McBride. “Current destinations of interest include the South Pacific and Central America, two areas that present environments not entirely influenced by modern conveniences therefore benefitting from natural exploration, education, and philanthropic aid of a Nihi Hotel.”  

A Nihi Hotel is not merely a hotel. It is away of life. Through the resource sand benefits of a luxury resort, Nihi continues to create awareness for the issues faced by local communities, at the same time providing jobs and services that grow incomes and families, and support basic needs such as health clinics, school lunches for children, and access to clean water. Many guests become benefactors of the Sumba Foundation, creating a connection to the island’s pure culture, while promoting the health and welfare of its society.  

Recent additions to Nihi Sumba Island’s memorable and engaging features are:  

  • An on site chocolate factory tour where guests learn how to make a variety of candy bars with Sumba’s locally sourced cocoa beans, complete with a sample tasting. Additionally, an open-air yoga session among the factory’s lush outdoors, with the sweet fragrance of chocolate may be followed by a raw cocoa and oil massage from the healing hands of the award-winning spa staff.
  • The latest discovery, Lake Weekuri, nature’s saltwater pool separated from the ocean by a rugged cliff, for a most magical swim and lakeside picnic. The clear blue water with varying depths is surrounded by lush trees and beautiful rocks for both sun and shade, and leisurely bathing or a refreshing plunge.
  • Wellness retreats with world-class gurus that combine the physical benefits of yoga with mediation, movement, and flexibility designed to take you on a therapeutic journey for a balanced mind, body, and soul.

“We are honored that our guests value our efforts enough to grant us this award,” added Burch. “The enthusiasm of our return guests and the emotional delight of our first time guests are worth the smiles and quality of life we behold from the local Sumbanese in return.”  

Additionally, Nihihotels.com has been revived with visual storytelling, video, and irresistible details, transforming viewers from their everyday lives to a new territory of possibility. For more information, get lost in our world @nihiwatu on Facebook or Instagram.    

ABOUT NIHI SUMBA ISLAND

Re-imagined and re-opened in 2015, Nihi Sumba Island has quickly captivated travelers from all corners of the world. On a remote island in southeastern Indonesia—the size of the state of Massachusetts and only a 50-minute flight from Bali—the once cult surf destination with its own popular, private wave was acquired by entrepreneur and investor Chris Burch in association with hotelier James McBride in 2012 and developed into a culturally immersive enclave of equal parts active adventure, barefoot luxury, and charitable giving, in an exotic and authentic setting. Nihi Hotels is planning expansion of the brand to further realize opportunities grounded in its doctrine, “The Edge of Wildness.” Current destinations of interest include the South Pacific and Central America.  

ABOUT SUMBA FOUNDATION

Maintaining its deep-rooted philosophy, and through the generosity of Chris Burch, a portion of Nihiwatu’s profits are now repatriated into the Sumba Foundation established by Nihiwatu founder Claude Graves, and Sean Downs 2001. With the enthusiastic support of hotel guests, Nihiwatu is a philanthropic vehicle dedicated to fostering community-based projects.

During their stay, guests are introduced to the Foundation’s efforts through an impactful presentation and short film. The result is a rare collaboration between a resort and its local community that today co-exist with compelling interdependence: the resort has become the biggest employer on the island and the Sumba Foundation gives back to the local communities.

Over the last fourteen years, the Foundation has set up four medical clinics, and has developed over 100 water well sand waterstations. The Foundation currently feeds young children in a malnutrition program, and has refurbished and supported 15 primary schools and provides lunch for over 1,000 schoolchildren five days a week.  

Web: nihihotels.com

Vintage Night Reloaded with Kiki Moka

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Vintage Night Reloaded with Kiki Moka

TRAVEL back in time to the prohibition era of the 1920’s with Indonesia’s first world-class mixologist, Kiki Moka will transform your evening with ground-breaking concoctions to tempt your taste buds. He will take over one of the Nusa Dua’s favourite beach cocktail bars, Kul Kul Bar for one special evening at Vintage Night Reloaded on Saturday, 26 August.  

With Vintage Night every Saturday, Kul Kul Bar will continue the special “Great Gatsby” momentum along with Jakarta’s well known mixologist, Kiki Moka, presenting a series of enticing coktails and ritual drinks from his wealth of experience. Kiki Moka is Head Mixologist of The Union Group, a renowned restaurant group in Jakarta.

He was named the Winner of the Diageo World Class Competition in Indonesia Chapter 2011 and represented Indonesia for the global competition as well as several international experiences as a guest bartender which landed him acknowledgment as the most respected mixologist in the field.  

Join us on Saturday, 5 August from 7.00pm – 8.00pm for complimentary free flow drinks in the Al Capone-set secret bar where cocktails are served in tea cups and newspaper wrapped glass. Special cocktails include La Vie en Rose named after a famous French song. Dress up in a Gatsby-inspired costume and enjoy extended free flow until 9.00pm. This Vintage Night Reloaded at Kul Kul Bar is enhanced by upbeat techno swing and 20’s classical décor. This event will be in collaboration with Nachtmann and Uber Bar Tools.  

 Vintage Night Reloaded with Kiki Moka

Saturday, 5 August 2017 from 7.00 PM til late Complimentary free-flow drinks from 7PM – 8PM (Extended free flow until 9PM for Gatsby-inspired costume)

For inquiries, please call Kul Kul Bar +62 361 300 5636, email to [email protected] Visit thelagunabali.com

New Motel Mexicola Menu Tasting Notes

Burhan Abe
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New Motel Mexicola Menu Tasting Notes

Seminyak’s Motel Mexicola specialises in authentic Mexican cuisine closely based on that cooked in restaurants, served on street corners and in homes in Mexico. With an emphasis on Mexican Tapas, the menu is designed to share. Many guests ask the staff to order for them to experience the menu the way it is meant to be ordered and take a journey through the different flavours of Mexico.  

Chef Steven Kelly has created a variety of new additions to the menu which will add to the culinary journey and with the addition of new drinks as well, the Motel Mexicola experience just got richer.  

FOOD

TORTA AHOGADA

Literally translates “drowned sandwich’. This is a speciality of Nicolaza’s home town, Guadalajara in the state of Jalisco. The Mexicola version has braised pork belly, red onion and oregano, and comes with plenty of tomato and oregano salsa.  

TOSTADAS DE ATUN, COCHINITA, CANGREJO

Tostadas are an ingenious way to utilize left over tortillas. Day old tortillas are fried until crispy and then used as a base for hundreds of toppings. Our versions include a cochinita with salsa pilbil, crab, red onion and sour cream and a sashimi tuna dressed in soy.  

CHILES TOREADOS

Chiles Toreados is a preparation of chillies that is commonly found at taqueria stands all over Mexico. The dish at Mexicola has an almost Japanese preparation of seared sashimi yellowfin tuna. Jalapeños are blistered all over on the comal with onions and then submerged in soy sauce. The seared tuna is dressed with the chiles de toreados and an avocado salad.  

CEVICHE MIXTO

Some people called it Aquachile. Aquachile means chilli water and comes from the technique of pounding the chilli and adding water to make a dressing. It is classically made with shrimp, but we are serving it as a ‘mixto’, shrimp/ prawn and fish. (Sea bream from Benoa, Bali) Ingredients: red capsicum, red onion, cucumber, red chilli, coriander root. Blitzed with water and lime juice. We finish the ceviche with crispy fried shrimps. The ceviche is served with sliced red onion, red capsicum, radish and coriander and blue corn tortilla chips.  

PANCITA GUISADA

It is based on a very traditional Mexican pork and purslane stew called Rebocado. Local pork belly is marinated with cinnamon, cumin, smoked paprika and salt, before being braised in a sauce made from red capsicum, red chilli, onions and tomato. It is cooked for 4 hours at 160 degrees until very tender. It is pressed overnight to remove excess fat and set to uniform shape for portioning.  The skin is cooked until crispy then it is sliced and served in the sauce. The dish is garnished with purslane and chopped peanuts.  

CAMARON DE COCO

King prawns are locally caught from East Bali Coated in shredded fresh coconut and deep fried 5 pieces per serve. Served with lettuce to use as a wrapper. Served with a salad and sweet and sour dressing  

BIRRIA DE BORREGO

Birria de borrego is a traditional dish from the state of Jalisco, Mexico. It is often referred to as the stew that cures all, particularly a hangover! It is commonly made with goat or mutton and served at celebrations such as birthdays or the morning after the night before. The recipe is made in three stages: marinate the meat, prepare the soup base and the chilli paste featuring guajillo, ancho and pasilla. 

Lamb shanks are marinated with cinnamon, cloves, cumin, garlic, vinegar before braising slowly in a stock made with onion, garlic and vegetable stock for up to 4 hours until meltingly tender. The shank weighs around 450/ 500gm before cooking as is designed to share. The dish is completed with chopped raw onion, coriander and served with Mexican rice.  

BARBACOA DE POLLO

Barbacoa refers to most barbecue dishes. Skinless chicken breasts are marinated in a rich pasilla chilli marinade before being cooked in banana leaves to retain maximum moisture. The chicken is then sliced and dressed with salsa borracha. On the side is Mexican rice, sour cream and lime  

ENSALADA CASESAR ‘TIJUANA’

This is a basically a Caesar salad, Mexicola style. The croutons are replaced by tortilla chips and we add pepitas, soft boiled egg, tajin, parmesan. According to legend Italian/American Chef Caesar Cardini created this dish in 1924 in Tijuana, Mexico.  

ENCHILADA

Enchilada are tortillas rolled around a filling and cooked in a sauce, commonly chili but this dish is served with a tomatillo salsa. Zucchini flowers and sliced zucchini are cooked with onion and cumin, before being added to a corn puree/ crema. Two tortillas are covered with salsa and mozzarella before being baked. The enchilada are garnished with avocado, onion and zucchini flowers  

TACOS LENGUA DE CARNE

Lengua is braised beef tongue, which is one the most popular street tacos. Australian Beef tongue is braised in beef consommé, chilli, onions and coriander and grilled until crispy. Served with avocado, pickled chillies and onion  

TACOS BAJA

Local silver dory cooked in a Mexican beer batter. It is served with pickled white cabbage, pico de gallo and salsa Gobernador.  

EMPANADAS

The name comes from the verb “empanar” meaning to cover. Empanadas are either baked or fried pockets of goodness. Our version is made from corn and the fillings include huitlacoche (a kind of corn truffle) or zucchini blossoms, depending on seasonal availability.  

DRINKS  

MAI CHAVEZ

White Rum, Dark Rum, Triple Sec, Orgeat, Lime Strong tropical cocktail heavy on rum. well balanced with almond and citrus. Motel Mexicola’s twist on a Mai Tai, this classic drink was said to have been created in 1944 by Victor J Bergeron and has featured in the poplar Tiki bars of the 50’s and 60’s.  

MACHO NO.5

This drink is a Mexican twist on Negroni or Old Fashioned with JOSE CUERVO Especial Reposado, red vermouth, vanilla, orange bitter and a pinch of salt.  Strong, slightly bitter with citrus notes.   SWEET LIPS Raspberry flavoured vodka, elderflower, raspberries, lime, soda, thyme. Sparkling, floral with lots of freshness, pleasant sweetness and a hint of citrus.  

TROPICOSA COOLER

Bourbon, passion fruit, falernum(spiced syrup), lime, dark beer. This drink is a favourite of most men but that doesn’t mean the ladies can’t enjoy as well. Just like whiskey sour but better. Tropical, very refreshing with light bitter edge of roasted wheat beer.  

COCO COLADO

White Rum, condensed coconut milk, lemongrass, lime and a touch of love. Twist on Pina Colada with Asian touch. Nutty, zesty and a little spicy. The original Pina Colada which Mexicola’s Coco Colado draws inspiration was named the national drink of Puerto Rico in 1978.  

CHE MOJITO

The origin of the mojito is still widely debated. Some say it originates in the 1500’s, created by Sir Francis Drake, others claim it was founded by African slaves. Either way, the mojito rose to fame when writer Ernest Hemingway became a fan. As a nod of appreciation, Motel Mexicola pays tribute to this Cuban classic, keeping it fresh and simple by staying true to the original flavours of the drink.  

CARAJILLO

Coconut Tequila, house coffee liqueur and REVOLVER espresso. Mexican version of Espresso Martini with coconut flavoured tequila. With a hint of chocolate and slightly bitter, with strong coconut flavour.  

PITAYA

Jose Cuervo Tradicional Silver, fresh dragon fruit, lime, house jalapeño syrup. Sweet, sour and spicy with lots of freshness of Dragon Fruit.    

 KIWI MARTIN

Citrus Vodka, kiwi, rosemary, lemon and soda. Nothing is more refreshing than this combination. Fruity with a lot of citrus and gentle herbal end. This drink is extremely well balanced and is one of the crowd favourites at Mexicola  

MOCKTAILS

Jamaica

Hibiscus tea, fresh coconut water, tropical honey. Traditional Mexican drink for a hot day. Sour and very refreshing profile.  

Horchata

House almond milk with a touch of cinnamon. Another traditional drink from Mexico. In Mexico they make it out of rice but we substitute it with almond. Creamy and healthy.  

Lemonada

House lemonade with fresh lime, water and tropical honey.  

MARGARITA FROZEN AND ON THE ROCKS

The origin of the margarita is actually unknown, but the first reference to the margarita is from Esquire magazine in 1953. Since then, the margarita has been adapted in many forms. Mexicola stays true to the original margarita by not straying too far from the classic recipe.  

MEXICOLA

Mexican Cola for a sunny day. Jose Cuervo Traditional Silver, fresh lime, salt, and Tabasco with cola. Fizzy, piquant, sweet and sour.  

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