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Two Trees Eatery brings to Bali a balance between the healthy cafe culture of Australia and the delicious decadence of France.

Newly launched at Berawa Beach, Canggu, Two Trees Eatery represents a collaboration between French duo Laura Derepas and Chloe Malaplate and Motel Mexicola’s Adam Hall to create a café with something for everyone, every day and every meal.

“With a name like Two Trees Eatery, inspired by the trees located at the front of the restaurant, we have a responsibility not only to be environmentally friendly but also to be conscious of what is good for your body,” said co-owner Laura Derepas. “We don’t however want to stray too far away from our natural tendency to be a bit naughty from time to time, so we wanted to provide customers with everything from the very healthy to the very naughty depending on your mood. One tree for the healthy you, one tree for the naughty you!”

Open for breakfast, lunch and dinner, the menus have an emphasis on healthy deliciousness, with the majority of dishes free from refined sugars and artificial ingredients, being prepared wherever possible from locally and ethically sourced ingredients, thoughtfully combined to promote optimal digestion. Two Trees Eatery offers a myriad of light and healthy options that feel positively restorative with emphasis on wheat/dairy/sugar free and vegan options. There are also plenty of decadent choices for when customers are done with being healthy for the week and want to let loose!

The interior design of the Eatery feels fresh, clean and bright, with an atmosphere that encourages relaxing and lingering. The space has a natural, warm feeling with hardwood timber tables offset by plenty of lush potted plants and bright splashes of yellow. Being small and intimate, Two Trees Eatery has a comfortable, homely feeling perfect for meeting friends for breakfast, lunch, dinner or drinks.


https://www.twotreeseatery.com/


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ARTOTEL BEACH CLUB INTRODUCES A DELICIOUSLY FRESH NEW SUMMER MENU


ARTOTEL Beach Club (ABC) in Sanur, Bali has launched a new summer inspired menu with a diverse array of tropical-inspired comfort dishes. The club’s two-story restaurant and three cool bars continue to focus on international food prepared with fresh and seasonal local ingredients, coupled with a superb range of cooling pool or beachside refreshments.

Belgian born Executive Chef Manuel Effendi draws inspiration from his extensive culinary travels, delivering a stunning summer selection that features grilled meats and seafood, barbecue glazed wings, unique twists on classic brunch items, flavorful appetizers and classic salads that incorporate fresh, seasonal summer vegetables – perfect for the summer season in this laid-back tropical setting.

Guests can either enjoy a meal and a drink in the two-story Tree Bar area, built around an iconic, ancient Banyan tree, or chill out at the Wai Tiki Pool Bar and have their food and drinks delivered to them by the pool or beach. The Mezzanine & Lounge Bar on the second floor is the perfect setting for groups and special events.

“For me, summer is the best time to use refreshing ingredients, grilling, enjoying seafood, and sharing meals with friends and family, which was the inspiration for this summer-inspired menu," said ARTOTEL Beach Club Executive Chef, Manuel Effendi. "I’m so excited to introduce new diverse menu items with Pan-Asian accents, and some Mediterranean influences. ABC has been working on enhancing the quality and freshness of our menu, and the development and introduction of these new items marks an exciting moment in our history."

Some favourite examples from the menu:


GRIBICHE SARDINES 
Grilled Sardines, Soft Boiled Egg, Grain Mustard, Capers, Parsley, Tarragon, Olive Oil, Rosemary Focaccia Crackers 
A complex and intense dish with strong Mediterranean flavors



DANCING OCTOPUS 
Octopus, Salbitxada Tomato Red Pepper Sauce, Parsley, Capers, Red Onion, 
Baby Potato, Lemon 
A really refreshing dish that is perfect for hot days



AHI TUNA POKE 
Tuna Tartar, Wakame, Sesame & Soy Ginger Dressing
Notable contrast of textures but finding a nice balance between the crunch and the tuna



POLENTA FRIES
Served with Salbitxada Tomato Red Pepper Sauce, Grated Parmesan
A fluffy appetizer that melts in your mouth



LEMON MERINGUE PIE
Short Crust Pie filled with Lemon Custard & Meringue
Perfect citrusy and fluffy end of a meal for those with a sweet tooth



For more information about ABC ARTOTEL Beach Club, or to view a complete online menu please visit www.artotelbeachclub.com.

August Special – The Breakfast Club
50% Discount on Breakfast from 8am – 10am daily during August
Conditions apply for discount – Register as a Breakfast Club Member at Artotel Beach Club front desk before 10am by presenting your business card. Registration closes August 15th.

--STAY TRUE---



About ARTOTEL Group

ARTOTEL Group is an Indonesian company comprised of 3 integrated business units of Hospitality, Event Management and Merchandise with a vision to introduce local creative community to the world. With its expertise in hospitality industry, the company offers selections of hotel brands ranging from budget, boutique to luxury collections to accommodate all layers of target market in primary and secondary cities across Indonesia, namely ARTOTEL, BOBOTEL, and CURATED COLLECTION; while in Food & Beverage it provides management service for Beach Club, named ARTOTEL BEACH CLUB (ABC). Through Event Management (ARTOTEL PROJECT SERIES / APS), the company would like to deliver its service in organizing various art and creative social events as well as searching young emerging Indonesian artists for potential collaboration. In its continuous effort to promote the works of local artists, ARTOTEL Group brings AOL as curated merchandise, a series of uniquely artistic merchandise for daily use or wear in a very affordable price.


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FOLIE KITCHEN & PÂTISSERIE

FOR THE LOVE OF GOOD FOOD BY CHEF STEPHANE SIMOND


At FOLIE, they are madly in love with good food and the pleasure of eating, after all in French, the word ‘folie’ means love to the brink of madness. The Canggu eatery’s philosophy is that there should be no guilt involved when enjoying one of life’s greatest pleasures.

FOLIE is owned by French Chef, Stephane Simond, whose fascination with fiery Asian flavors has created a love child between two grand food cultures, neither East or West, but an elegant fusion that comfortably sits in between.

“I'm deeply French as a chef but I love Asian food,” says Chef Stephane. “The excitement and stimulation for me comes from the fact that I'm using all my skills, experience and kitchen partners to create our food style. This is the most exciting and challenging part and is why I'm so passionate about my job.”

Chef Stephane’s culinary career began at the age of 15 with an apprenticeship in l’Auberge Lamartine, a one-Michelin-starred restaurant in his hometown in the heart of the French Alps. After working in establishments across France and Switzerland, his love for travel took him to the Caribbean where he worked in the kitchens of the beautiful Hotel Le Toiny on the island of St Barthelemy, and La Samanna Hotel in St Maarten. In 2008 he became Executive Chef at the renowned Cassis fine dining restaurant in Jakarta, Indonesia, staying for 5 years before relocating to Alila Villas Uluwatu, where he fell in love with Bali and his Balinese wife and made the island his permanent home.




Open for breakfast, lunch and dinner, FOLIE offers a wide range of dishes with a French flair married with the freshest local ingredients. Breakfast might be Croque Madame with fried egg, smoked ham, Bechamel sauce and Emmental cheese or French Toast with caramelized banana, passionfruit, chocolate crumble and homemade brioche whilst lunch could be Orange Marinated Indian Ocean Red Snapper with tiger prawn gravy reduction and red and green tomato tartare or Angel Hair Pasta Aglio e Olio with dried tomatoes, fresh basil, grilled prawns, crispy pancetta and garlic. The dinner menu offers the choice between a sharing degustation experience and an a la carte menu with a range of delicious seasonal dishes.




FOLIE has a wonderful selection of house made pastries and sweet temptations to enjoy all day as well as tasty options for the kids to enjoy. A range of delicious iced teas and energy giving concoctions such as a Red Sour with watermelon, fresh strawberries, lemon juice and honey sit alongside an enviable selection of signature cocktails and mocktails, and a carefully curated wine list.

Bright and airy with indoor and outdoor seating options, FOLIE is filled with colour and tropical plants, drawing inspiration from a jungle house in the heart of Kaba Kaba village, Bali. A spacious car park and parking attendant adds to the convenience.

Opening hours 08.00 – 22.00

Smoking/ Non-smoking areas are available
Well- behaved pets are allowed in outdoor area
Bintang shirts are frowned upon but allowed as long as the wearer behaves nicely!

http://foliebali.com/




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Taste the Best of Indonesian Cuisine at Ibu Kitchen


Ibu Kitchen Creative Indonesian recipes featuring the freshest local product, offers a sumptuous Indonesian buffet and a’la carte menu that whet anyone’s appetite. The authentic and exotic Indonesian tastes nestled in an elegant and modern touch, which are suitable for group of friends or family

  • Complimentary Wi-Fi
  • Breakfast 07.00 to 10.30 hours
  • Dinner 19.00 to 22.00 hours
  • Seating capacity 98 seats


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AUTHENTIC TASTES OF CAMBODIA AT COURTYARD BY MARRIOTT SIEM REAP 

Siem Reap, Cambodia – Courtyard by Marriott Siem Reap is Marriott International’s first Courtyard Resort in Cambodia, with a second hotel to follow when Courtyard Phnom Penh opens in the capital city later this year. The brand’s flagship in Cambodia offers guests an opportunity to enjoy authentic local Khmer cuisine, prepared to international standards using fresh, organic local ingredients. The resort features modern Khmer architectural design, an innovative lobby space and contemporary room design, enabling guests to pursue both their personal and professional interests whilst visiting the seat of the ancient Khmer kingdom.

Executive Chef Van Chanrith began his culinary journey in Siem Reap, learning his craft and travelling abroad before returning to his hometown to pursue his passion of producing the best locally inspired Cambodian dishes using the traditional methods taught to him his whole life by his mother. An accomplished cook and fish wholesaler, she is well known locally for her prahok, a crushed, salted and fermented fish paste that forms the base of much Cambodian cuisine. Chef Chanrith has developed relationships with local, organic producers such as Happy & Co., an organic farm that grows produce using only traditional methods, free of pesticides or chemicals. In order to ensure his Khmer dishes were as authentic as possible, Chef Chanrith travelled to the north Cambodian village of Preah Vihea, where he immersed himself with local cooks, fishermen and farmers, researching and learning before returning to the resort to create his menus.

“The best part of the local food scene is access to amazing organic ingredients,” said Executive Chef Van Chanrith. “We never use frozen produce so it is always really fresh and tasty – if we need a chicken, we go to the farm, get it and cook it straight away. The secret for the best Cambodian food is making sure everything is fresh, fresh, fresh!”

At Lok Lak, Chef Chanrith has created a fusion of modern cuisine and authentic Khmer flavors brought to life by pristine local, seasonal and sustainable produce. Lok Lak is named after the glorious hot salad that combines stir fried beef with a bed of whole lettuce leaves, juicy tomatoes, cool cucumbers and sharp raw onions.

Chef Chanrith applies his classical culinary training to take this local favourite up a notch by using locally sourced beef, aged in house for 2-weeks to achieve a wonderful melt-in-your-mouth texture. It is a dish that stimulates all the senses, typical of Cambodian cooking, being salty, sweet, sour and spicy. The restaurant offers convenient all-day dining, with three private dining rooms for special occasions. There are plenty of options for western diets as well, with the Lok Lak team making their own pastries, bread, yoghurt and ice cream.

Upper Deck, a stunning rooftop bar, is surrounded by breathtaking, panoramic views of Angkor Wat on the horizon and brilliant sunsets to the West, whilst providing a wide range of exotic cocktails and an exquisite small plate menu. With an emphasis on BBQ, the venue offers a platter of barbequed cured beef, chicken, sausage, pork ribs, butter catfish and prawns – all sourced locally. Another favorite is jackfruit humus served with house made rice crackers.

The resort offers guests the unique opportunity to learn the secrets of preparing Khmer cuisine with Cambodian Cooking classes. With a choice of group or individual classes, guests visit the local market accompanied by a chef to learn about local ingredients, before donning the chef uniform and getting hands on in the kitchen cooking delicious, fresh Cambodian food.

Courtyard continues to expand into Cambodia with the Courtyard by Marriott Phnom Penh to open in the bustling capital later this year.

For more information or to make a reservation, please call +855 63 968 888 email: [email protected], or visit www.courtyardsiemreap.com


About Courtyard by Marriott 
Courtyard by Marriott offers a refreshing environment that helps guests stay connected, productive and balanced. Intuitive services and design accommodate guests’ needs for choice and control. With more than 1,100 locations in 50 countries and territories, Courtyard is proud to participate in the industry’s award-winning loyalty program, Marriott Rewards® which includes The Ritz-Carlton Rewards®. Members can now link accounts with Starwood Preferred Guest® at members.marriott.com for instant elite status matching and unlimited points transfer. For more information or reservations, visit courtyard.marriott.com, become a fan on Facebook or follow @CourtyardHotels on Twitter and Instagram. 

About Marriott International, Inc.
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 6,500 properties in 30 leading hotel brands spanning 127 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company also operates award-winning loyalty programs: Marriott Rewards®, which includes The Ritz-Carlton Rewards®, and Starwood Preferred Guest®. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.




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Ginger Moon's new big brother Jackson Lily's is an exciting addition to the Bali dining scene. The concept of excellent Asian home cooking has been expanded and carried in a diverse and thrilling direction. The restaurant is a vast space, a cathedral dedicated to cuisine; in which to entertain, and to be entertained by exciting, novel flavours and compelling artful presentation.


JACKSON LILY’S – A NEW RESTAURANT BY CHEF DEAN KEDDELL

IT IS A BOLDER AND MUCH CHEEKIER GINGER MOON!


BALI, INDONESIA – Throughout the past two years, Master Chef, Dean Keddell, late of the Ritz Carlton Bali and recently his own, highly acclaimed Ginger Moon Asian Canteen, has been creating a new restaurant, and it is superb! Situated in a prime location, on Seminyak’s main strip, the building was gutted and completely rebuilt to Dean’s exacting standards; creating an ideal environment in which to savour his innovative Asian cuisine.

Dean’s vision has expanded the Ginger Moon concept of excellent Asian home cooking, and carried it in a diverse and thrilling direction, without sacrificing the taste-homage to the ancestors. Jackson Lily’s is a vast space, a cathedral in which to entertain and to be entertained by exciting, novel flavours and compelling artful presentation.

The desserts are on the verge of being literally mind-blowing and the small, punchy wine list is complemented by an exciting and novel assortment of tropical cocktails; and the non-alcoholic juices are perfect.



Three decades of kitchen-captivity have created a superb chef who has a natural ability to instil his expertise in others. His staff have all become experts in their own right; service and quality are second to none and the environment and appointments are magnificent.

The ground floor is air-conditioned and features an open kitchen, lavish pastry display, and long, welcoming bar – which combine to give a great first impression. Upstairs is a breezy dining room and a spacious all-weather balcony; perfect for early mornings, sunsets and evenings dining under the stars. The use of exposed steel and reclaimed teak throughout the building complements the warm and comfortable ambiance.



Jackson Lily’s sets a new standard of excellence in Bali; utilising high quality produce, local wherever possible, this is an exciting menu, blending the absolute best of East and West.

Jackson Lily’s is open from 11am - 11pm 6 days a week (closed Tuesdays). Further down the road breakfasts and brunches will follow.



For reservations or more information:

Please call +62 (0361) 474 0121, SMS +62 81 2366 94573,
Email: [email protected] and Visit: JacksonLilys.com


Key Features

A space such as Jackson Lily's is a rare find in Seminyak. Warm, comfortable and casual surroundings in the heart of the bustling shopping and restaurant district.


  • The ground floor is air-conditioned and features a wide, open kitchen, lavish pastry display, and long, welcoming bar. Upstairs is a breezy dining room with a retractable roof and a spacious all-weather balcony; perfect for early mornings, sunsets and evenings dining under the stars.
  • Morning and afternoon teas for those after a break from shopping.
  • It’s a togetherness thing – a shared meal with friends, family & loved ones is truly one of lives simple but greatest pleasures.
  • Family friendly with a Small People’s food and drink menu available.
  • Food menus in English/ Chinese/ Korean/ Japanese.
  • Easy access on the main street with ample valet parking.
  • A friendly security team to ensure all as well and assist all guests as required.
  • Free Wi-Fi.
  • Takeaway food and beverages.
  • House-made celebratory cakes available.
  • Catering for groups up to 100 on the 2nd floor, a one of a kind function space in the middle of Seminyak.

What’s in a Name?

A Word from Chef Dean Keddell:
To my wife Baya and me, this restaurant is the expression of the two aspects of our lives which are most important to us; our love of Jackson and Lily, our children, and our love of great food.
I came a little late to fatherhood. Years of working in some of the finest kitchens in S.E. Asia, and my dedication to learning my craft, delayed me starting a family until my early 40s. Jackson Lily’s is a celebration of the amazing places where I’ve lived and worked in Asia and elsewhere, and the many styles of cooking I’ve shared with generous and inspiring people along the way.

It is also a celebration of the people I have been privileged to meet on my culinary journey and the wonderful staff who have enabled me to serve hundreds of thousands of people through my restaurants.

To see our restaurant full of people who appreciate and celebrate the diversity of Bali and all this wonderful island has to offer, gives us an immense feeling of achievement, and we hope that when they’re older,

Jackson and Lily will cherish this as much as we do.

Jackson Lily’s – It’s a Togetherness Thing

The Backstory

New Zealander/ Australian Master Chef, Dean Keddell, late of the Ritz Carlton Bali and presently of his own highly acclaimed Ginger Moon Asian Canteen, is renowned for creating unique and memorable dining experiences. His distinctive cuisine at Ginger Moon Asian Canteen is best described as “Asian Innovation”- creative, exciting, fun variations of the classic dishes of Indonesia. Jackson Lily’s follows these same lines but encompasses a lot more of the globe taking in food influences from his Chef’s Journey - many years of travelling and working in diverse, far flung locations. Dean’s Bali restaurants are a haven for those who appreciate and celebrate the diversity of Bali and all this wonderful island has to offer.

Ginger Moon Canteen opened in December of 2012
Jackson Lily's opened in May 2018.

The Founder

Dean has held the position of Executive Chef as well as General Manager in numerous celebrated establishments around the globe. As owner/ operator of his two latest enterprises Dean has drawn on his years of experience to bring his unique concepts to life. Ginger Moon Canteen is a celebration of the foods of Indonesia and Bali in particular, whilst Jackson Lily’s is a story of the places Dean has travelled and the people he has met along the way.

Dean was born in New Zealand and moved to a small country town Australia with his family at the age of 10. At age 16 he started an apprenticeship in the local hotel and after completing his 1st year and with the basic skills to get his foot in the door, it was off to Melbourne.

Since then the urge to discover, explore and create has taken Dean to many interesting places. Travel has also allowed him to cook for many interesting people such as George Bush, U2, Sinéad O'Connor, Nick Cave, The Monogue sisters and Charlize Theron to name but a few.

Dean’s style of cooking is fresh, light & truly inspirational. He strongly believes wherever he is in the world his food should reflect his location. The people around him share the foods they love to eat and help write his menus. Dean’s ultimate aim is to create everlasting memories with one of life's simplest but greatest pleasures – food.

After all, sharing great food with friends, family and loved ones creates wonderful memories to be treasured long after the dishes have beenwashed and the lights have dimmed.

Dean also is a strong advocate for teaching and mentoring others as he encourages them to be the best they can be. He spends a lot of time focused on improving the futures of the people around him by giving them the skills and confidence they need to excel at whatever they put their minds to, particularly, when it comes to creating delicious, fine food!

Dean Keddell
With more than 30 years’experience in the HospitalityIndustry, Dean is a leading hospitality professional with extensive set up and operational experience.

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HARD ROCK INTERNATIONAL APPOINTS YOGESWARAN VEERASAMY AS GENERAL MANAGER OF HARD ROCK HOTEL DESARU COAST

Kuala Lumpur, June 13, 2018: Hard Rock International announces the appointment of Yogeswaran Veerasamy as the general manager for the highly anticipated upcoming property, Hard Rock Hotel Desaru Coast. Yogeswaran is new to the brand, bringing decades of hospitality industry experience to the team.

In his role, Yogeswaran will oversee the hotel’s administration and will be responsible for the overall functioning of the 365-room property. Working closely with Hard Rock International and hotel team members, he will assist with developing and executing plans surrounding the property’s grand opening in 2018, while also implementing strategic administrative procedures to enhance operational efficiency.

“Yogeswaran joins our team with a combined total of more than 21 years of experience, and we’re confident that he is a great fit for this property and team as we look forward to opening the hotel,” says Dale Hipsh, senior vice president of hotels for Hard Rock International.

Yogeswaran Veerasamy has most recently served as the hotel manager for Grand Copthorne Waterfront Singapore, which was honored as the Best Convention Hotel for 2015 by the worldwide MICE bureau. In addition, Yogeswaran gained management experience holding positions across Asia – from W Singapore Sentosa Cove and The Westin Hyderabad, to The Raffles Grand D’Angkor, Swissotel Grand Shanghai, Hilton Kuala Lumpur, and The Four Seasons Hotel Riyadh.

Yogeswaran played a crucial part in garnering global brand recognition for many of the organizations he previously worked for and won several awards including Condé Nast Best New Hotel Award for 2013, Business Traveler Award for 2013, and the World Luxury Spa Awards for 2014. The appointment of Yogeswaran Veerasamy comes as Hard Rock International prepares to manage and open the highly anticipated Malaysian property in 2018. For more information on Hard Rock International, please visit www.hardrock.com.


Hard Rock International

With venues in 75 countries, including 182 cafes, 24 hotels and 11 casinos, Hard Rock International (HRI) is one of the most globally recognized companies. Beginning with an Eric Clapton guitar, Hard Rock owns the world's greatest collection of music memorabilia, which is displayed at its locations around the globe. Hard Rock is also known for its collectible fashion and music-related merchandise, Hard Rock Live performance venues and an award-winning website. HRI owns the global trademark for all Hard Rock brands. The company owns, operates and franchises Cafes in iconic cities including London, New York, San Francisco, Sydney and Dubai. HRI also owns, licenses and/or manages hotel/casino properties worldwide.

Destinations include the company’s two most successful Hotel and Casino properties in Tampa and Hollywood, FL., both owned and operated by HRI parent company The Seminole Tribe of Florida, as well as other exciting locations including Bali, Cancun, Ibiza, Las Vegas, and San Diego. Upcoming new Hard Rock Cafe locations include St. Petersburg, Fortaleza, Casablanca and Chengdu. New Hard Rock hotel, casino or hotel-casino projects include Atlanta, Atlantic City, Berlin, Budapest, London, Los Cabos, Maldives, New York City, Ottawa, Dalian and Haikou in China. For more information on Hard Rock International, visit www.hardrock.com.


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