A staple for Sunday Brunch in the capital, il Mare restaurant at Hotel Mulia needs no introduction. Known for its one-of-a-kind international spread, il Mare’s menu brings the authentic flavours of northern Italy to its diners. The culinary team at il Mare, headed by Chef Marco Pacetta, presents a high-end experience of the distinct European

El Padrino is the golden child born from the joint forces between Hotel Borobudur Jakarta and the Godfather of Javanegra Gourmet Atelier, Chef Andrea Peresthu. A new steakhouse for the meat-lovers to explore, Chef Andrea brings his years of expertise in Spanish cuisine and the vibrant flavours of the Mediterranean spices to the dining scene

Wine expert and NOW! columnist, Widya, heads to the cliffs of Uluwatu, Bali, to review the own-branded wines of the renowned Karma Group, settling into Karma Kandara resort’s di Mare Restaurant with Chef Joseph Antonishek. It took me a moment to fully appreciate the spectacular clifftop views, high above the Indian Ocean, when I arrived

Most wine bars are synonymous with a formal and high-end atmosphere, taking sophistication to the next level. The newly opened GLOU Wine & Bistro offers something a little different, a place to enjoy wine with relaxed surroundings, a cool and casual space where people can chat, unwind and loosen up while sipping their favourite. Nestled

The meeting of Rachel Tjahja and Ryan Kim saw two culinary cultures collide. Having met in Sydney, the two chefs have created SU MA Restaurant here in Jakarta, where they have found a way to unite their cultural backgrounds and present a fusion of their respective countries’ dishes with style and finesse. SU MA is

The waters that surround Indonesia are among the richest in the world, and this is reflected in the abundance of seafood dishes in regional cuisine across the archipelago. Terumbu Seafood Terrace brings diners on a spice-filled sailing journey on the nation’s seas to savour these dishes. Located on the 2nd floor of Cilandak Town Square,

Sate Khas Senayan first built its restaurant on Jalan Pakubuwono, South Jakarta, in 1974. At the time, it was hard to find a place for families to go and share big spreads of Javanese and Balinese meals together. Fulfilling these cravings for local food, Sate Khas Senayan devoted themselves to serve families in Jakarta dishes

Emilia Cucina Italiana, located in both the vibrant Permata Hijau and Segitiga Social Hub areas of South Jakarta, offers a captivating culinary experience that transports diners to the heart of Italy. With its authentic Italian cuisine, warm ambiance, and vintage charm, this neighborhood Italian soul food venue and wine bar provides the perfect setting for

Pungbu Korean BBQ is a new restaurant that lies in the heart of the popular culinary compound of ‘Segitiga SocialHub’ in Pondok Pinang, South Jakarta. Entering the market with the all-favourite Korean Barbecue, Pungbu echoes the atmosphere and tastes of authentic Korean cuisine one may find on the bustling streets of Busan, South Korea. Korean

Morimoto Restaurant by Iron Chef Masaharu Morimoto opens its first-ever Southeast Asian branch at The Langham, Jakarta. Located on the 63rd floor, Morimoto Jakarta brings new excitement amongst food connoisseurs of the capital familiar with the renowned chef’s cuisine that draws inspiration from both Japanese and Western culinary techniques, the restaurant unveils hidden layers of

Nona Grill Huis, the newest culinary gem in the vibrant Segitiga Social Hub area of Pondok Indah, South Jakarta, has captured the hearts and palates of steak enthusiasts since its grand opening on 31 May 2023. With a culinary focus on speciality steaks and an ambience that exudes warmth and comfort, Nona Grill Huis offers

In October 2020, MDS Group introduced Aged + Butchered Steakhouse as an avant-garde fusion of an American steakhouse and an Asian Yakiniku restaurant in Jakarta. It was born from Chef Andri Dionysius’ vision to create a contemporary dining place that celebrates and highlights the meticulously prepared selection of “Dry-Aged” and “Wet-Aged” meats. Today, we are