Traditional British Sunday Roast at Jemme Bali

Last year we heard a rumours about this lovely Sunday roast, the best on the island some says, and what's even more intriguing is that the roast can be found in a Jewellery turned into restaurant, named Jemme in Petitenget.

Luckily, Epicurina got invited into this amazing establishment before it undertake a renovation earlier this month, and here's the story of our dining experience in Jemme Bali.

Jemme, finally

It was already late in the afternoon when we finally made it to Jemme, thanks to the traffic and all the hassles of reaching Petitenget during its afternoon rush hour, which at times could create a gridlock.

We quickly entered the smaller door on the right of the Jemme Jewellry shop to meet our host for the afternoon. After the greetings and menu browsing, I then got a chance to look around and experience Jemme atmosphere before our meal arrived.

As you can see from the picture, the place is already packed, and there's live music show in the main dining room. On overall there are two main sections of Jemme that you can have dinner at: the main dining room inside, and the smaller more intimate quarter near the entrance door. The jewellery shop next door, unfortunately, does not cater for dinner despite its extraordinary view.

Despite its lavish atmosphere though, as you can see from the guest's attire Jemme is a casual dining place so dress moderately, since this is Bali anyway.


The star of our early dinner, was definitely, the Sunday Roast. It was served with Yorkshire Puddings, chunks of roasted potatoes and gravy, and ours also come with three kind of sides: coleslaw, steamed vegetables, and cauliflower cheese gratin. There was three options of meat available: beef, lamb, or pork.

Our order came in a reddish brown color, which matched the color of the wooden board it was presented. Soo #foodporn. As with the taste, it's succulent, velvety, and full of juice. It's already good even without the accompanying gravy, definitely something memorable.

While the Rosemary looks more like a garnish, when used sparingly this aromatic herb provide a nice shot of piney aroma to the meaty roast. Eaten without the gravy, this way you can appreciate the quality of the meat without too much distraction.

Depends to your liking though, you can also go full-force on the side dishes and create your own prefered combo.

Extra Yorkshire Pudding

I have to admit it's been a while since I last encountered Yorkshire pudding. The puffy savory baked dough that got me wondered "Where's the pudding?" the first time I seen it in Lawry's Jakarta, a long long time ago.

Eaten with the meaty brown gravy, Yorkshire pudding produce a wonderful savory spongy bites to accompany the succulent roast, so no wonder the couple at the table next to us ordered extra Yorkshire pudding for their meal.

Being in their early 50s, the Australian couple looks energetic and have been visiting Bali since the 80s. They also revealed that since Jemme opened, it has been their must go place every time they visited Bali, and Jemme's Sunday roast (with extra Yorkshire pudding) is their mandatory order here. "Best on the island!" they claimed, and after trying it out myself I can understand why.

Sweet Closing

As if we haven't feel satisfied with the roast, our host kept on coming with yummy treats for us to sample, and here's another one of Jemme's best: Tasting for Two, which comprising of their most popular desserts, in mini portions.

While they're all well executed, my favorite goes with the Coconut Creme Brulee which sits halfway between a regular Creme Brulee and Sarikaya, with addition of the fragrant roasted coconuts.

As with two other significant members of Epicurina (wife and kid), they surely picked the Moist Chocolate Mud Pudding, and this Dark Chocolate Mousse pictured below.

The Drinks

Last but not least, here's three of Jemme's best Mocktails to accompany your Sunday Roast: the pinchy Drylander that contains chili and ginger, among other ingredients, the refreshing zesty Berrylicious which mixes berries with orang, and the rustic Ginger Lime Lemongrass (GLL) as the lightest of the three. Which one you'd pick? I definitely like my Drylander but resort to the GLL for a best match of our roast.

Thank you Jemme for introducing your delicious Sunday Roast to our Epicurina readers. (byms)

Jemme Jewellery and Dinner
Address: Jalan Petitenget No. 28, Seminyak, Kuta, Badung, Bali 80361
Phone: +62 361 4732392
Hours: 10:00 am – 11:00 pm

What's next?

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Halal Balinese Food in Warung Basang Bali

One of the biggest pleasure I have as a food blogger in Bali, is when I can present you dear readers, something new and uniquely Bali, and last week we found something perfectly fit that description named Warung Basang.

Located near the Krishna gift shop in Tuban, Kuta, Warung Basang serves quality Balinese food with affordable prices, and authentic home cooking Balinese dishes.

Warung Basang itself was born out of passion to preserve Balinese cuisine tradition, which contains many wonderful delicious dishes, including those less known to people outside Bali. That's why on the menu you'd find lots of interesting selections like Lawar Klungah which uses very young coconut shells (yes its shells!), with a crunchy rubbery texture. Or Tum Ares which uses young banana stalks, beside of the well known Bebek Betutu, or Sate Lilit Ikan Laut. 

For a modern and easy to like alternative, Warung Basang also serves creations like Nasi Goreng Bongkot which uses fragrant torch ginger root and white fish meat.

Aiming for authenticity, Warung Basang ensure they only minimally adjust the flavors to match domestic tourists' palate, including toning down the spiciness standard to better fit non-Balinese heat tolerance level. And we have testimonies from our fellow Balinese foodies in #Mekulicious to certify its authenticity.

That being said, I personally find the heat level of food in Warung Basang still sits on the top end of my heat tolerance range, however my lovely spouse think the spiciness level was just standard and fits her appetite really well.

For you spicy food lovers though, Warung Basang serves six different kind of Balinese sambal to please your appetite.

Outside of the heat factor, I found Warung Basang cooking is flavorful, rich, and memorable. Something I'd happily recommend even to my most reserved, judgmental, annoyingly truthful friends.

Halal Balinese 

What's even more interesting from Warung Basang though, it's something that's very rare in Balinese eateries: a halal standard.

Therefore if you've been wondering how Lawar taste, but was hesitant as you're following a no-pork dietary like majority of muslim are, here's your chance.

Upon asked why choosing halal Balinese concept, Warung Basang's owner Anindya Mantik (Indy) revealed that the decision was come after a thorough research, and her wish to preserve a family's culinary tradition:

The Tuban area was chosen since its close to the Ngurah Rai Airport, and quickly becoming a prominent destination for domestic tourists, especially with the development of new budget hotels in this stretch of street, not to mention the famous shops already residing in this street: Krishna souvenir shop, Joger Bali, and Nasi Ayam Ibu Andika.

While there's already some Balinese eateries in the area, Indy figured none caters a fully fledged Balinese menu yet. On the other hand, one of her fondest memory of childhood was the cooking of her grandmother from Tabanan, which despite her experience living abroad, kept lingering in her mind. 

Her decision to go Halal was further fueled by the fact that most domestic travelers are muslim, and they rarely touch Balinese dishes for fear that it contains pork, while in truth Balinese cuisine is not always about pork. That's why it's becoming her passion also to introduce the halal side of Balinese cookings.  

To ensure the Halal standard, Warung Basang employs a muslim female chef, and source their ingredients from muslim sellers in the nearby traditional market.

Lending her passion in fashion design, Indy ensures that your visit in Warung Basang creates a lasting impression with its comfy atmosphere, that's ornamented with snapshots from the past.

Warung Basang (@warungbasang
Jalan Raya Tuban 58A (next to Rahayu), 
Tuban, Kuta, Bali, 
Phone: +62 812 3632 0603

Food Experience design: Catering to your customer's senses

With image or without image? Should the menu in a restaurant includes image of the food they served? Gordon Ramsay in one of his Kitchen Nightmare episode criticized a restaurant he revitalized for providing images of the food; he thinks it misleads, makes you look cheap, and prefer to steer clear of it.

Beside of the chance of getting sued if the image portrayed misleads customer from the appearance of the real food, good image costs; it requires careful planning and a good food photographer which might not comes cheap.

Bad image on the other hand, instead of attracting could instead degrade the level of confidence your customers has on you. Hence with using image on your menu, you might encounter more trouble than advantages. So then, is image really important? Is it worth to go through all the challenges in having a good food photographs?

Frankly speaking the answer can be Yes, and No, it depends on some considerations; here's why:

Yes it is important! to those that dominantly processes information by visual sense. These are the type of customers that relies on their visionary senses to capture and discern the qualities a food can potentially delivers. Though you are still exposed to the risks of misleading your customers, a good and ethical food photography of a restaurant's cooking displayed up front, or outside your restaurant is a modern day maneki neko, or "welcoming cat" that attracts customer. This is due to the famous proverb that says "a picture speaks a thousand words". A good food photography is also universal; it can be easily understandable by people from different or foreign origins. Some premises are taking this image providing thing even more seriously by providing the dummy version of their menus (usually made from wax and resin) and display them in a showcase with tilted stands.

No it's not (that) important; to those that dominantly processes information by any other means; either by their hearing sense (listening to explanation or narration from the restaurant staffs), or by textual reference (reading the menu description). In fact many good restaurants are able to attract their customers without providing even a single picture of their meal; this is what usually happens in a high-class or more classical themed restaurants.

However it would require either a very good reputation, a highly famous status, a spreading delicious fragrant of what's cooking inside (KFC and J Co is famous for doing this), or by providing other point of interests that might attract customers in any other possible ways; e.g. create an open kitchen where the visitors could watch the happenings inside the kitchen and hopefully getting attracted to it, or displaying the live fishes in aquarium outside the restaurant.

However as you might have guessed, it's a good practice to combine several different elements to create the holistic effort to both inform and attracts customers to further engaged in the kind of experience a restaurant offers.

Hence without a doubt, the concern about using or not using images in a restaurant's menu or other informational vessels, should not be born out of what you think you want to do, but from what you think your customers would value, then you caters to that need.

Because if you focus on your customers' need to discern the information, then you're on the right path to create the good eating experience for them. (byms)

Reposted from

Token from The First Food and Travel Blogger Gathering by Cious Magazine

Just find this picture on my old folders, I think this is from the first food and travel bloggers gathering in Romeos Grillery, Ossotel Legian, and it was sponsored by our generous friends from Cious Magazine. There are even some friends from the hospitality industry, and also festival organizers. Recognized anyone? (byms)

Gathering pertama Garuda Social Miles di Bali

Hari Rabu 8 April 2015 Bali kedatangan tim Digital Business nya Garuda Indonesia yang memperkenalkan situs Garuda Social Miles.

Acara dibuka dengan perkenalan dari Vice President Digital Business Garuda Indonesia, Daniel Tumiwa. Daniel menjelaskan mengenai bagaimana sebagai flagship nya penerbangan Indonesia, Garuda Indonesia merasa memiliki suatu kewajiban untuk turut mewakili Indonesia di ranah Internet dalam memperkenalkan khazanah pariwisata Indonesia. Tak ketinggalan, dengan dikumpulkannya destinasi wisata menarik di Indonesia di satu website ini, diharapkan menjadi alasan yang baik untuk bepergian mengunjungi pelosok Nusantara.

Dengan situs Garuda Social Miles ini juga, Garuda berupaya untuk lebih mengidentikkan diri dengan kekhasan Indonesia melalui dunia digital dan komunitas di dalamnya.

Anatomi Situs Garuda Social Media

Amalla Vesta Widaranti (@swankytraveler), Commercial Expert Garuda Indonesia selanjutnya menjelaskan mengenai bagaimana Garuda Social Miles ini dirancang sebagai platform untuk berbagi pengalaman wisata, sekaligus untuk menemukan destinasi wisata menarik di penjuru Nusantara. 

Situs Garuda Social Miles ini terdiri dari dua bagian utama, yaitu Travelopedia, dan Discover. Travelopedia menyajikan informasi menarik mengenai tempat atau obyek wisata Nusantara, sedangkan Discover membahas mengenai kuliner dan budaya yang khas dari berbagai pelosok Indonesia, termasuk koleksi tips yang berguna untuk membuat pengalaman bepergian kita lebih berkesan.

Reward GarudaMiles!

Adapun sebagai keunggulan website Garuda Social Miles, tidak hanya sekedar menjadi platform untuk berbagi cerita, namun setiap foto dan review yang pengguna upload di website ini akan diberikan apresiasi berupa GarudaMiles.

GarudaMiles ini sendiri setelah terkumpul bisa ditukar dengan tiket pesawat, maka dari itu Vesta menyampaikan, bahwa partisipasi di Garuda Social Miles ini sebenarnya merupakan suatu cara yang termudah untuk mendapatkan tiket gratis Garuda untuk berwisata! Siapa tertarik?

Untuk mendaftar menjadi anggota situs, kita bisa memilih untuk mendaftar melalui jejaring social media Twitter, Facebook, atau Google+. Untuk saat ini belum tersedia pilihan sign-up selain melalui metode ini, namun ke depannya dimungkinkan ada metode pendaftaran lainnya.

Setelah mendaftar, pengguna disarankan untuk mengaitkan account nya dengan account GarudaMiles, supaya perolehan rewards nya bisa tercatat.

Menyertakan elemen Storytelling dalam foto

Di sesi penutup, Anto Motulz (@motulz) menjelaskan bagaimana situs Garuda Social Miles ini sebenarnya mirip dengan situs berbagi foto dan ulasan, namun dengan ganjaran reward yang menarik.

Motulz lantas berbagi tips menarik mengenai bagaimana kita bisa bercerita dengan maksimal melalui tools yang sangat sederhana: ponsel berkamera, dengan cara memasukkan elemen storytelling dalam foto-foto yang kita ambil. Motulz membagikan juga beberapa trip praktis pengambilan foto yang bercerita, berdasar dari pengalamannya menjelajah nusantara dalam beragam proyek film dokumenter. 


Menyambut perkenalan ini juga, Vesta menjelaskan bahwa khusus untuk foto dan review mengenai Bali akan diberikan bonus double point reward selama sebulan mulai 8 April hingga 8 Mei 2015! 


Ayo upload foto-foto keren perjalanan mu di dan raih GarudaMiles nya! (byms)

for Bali Food Adventure in picture!

#Bali #GarudaSocialMiles #GSMiles #blogger #traveling#promo #Garuda @garuda.indonesia #Indonesia.

Promoting Indonesian Food through Leveraging Visiting Tourists

Speaking of a long term strategy of Indonesian Food internationalization, Onboarding is a very crucial stage, it's when someone who's already curious about Indonesian food tried the food for the first time.

While broadly it means building Indonesian food restaurants all over the world, the more cost-effective solution (and a quick win), would be to leverage the stream of tourists visiting Indonesian cities! 

They're already eager for new experience, curious to try local food, and what's best than trying Indonesian food in its homeland? Refering to BJ Fogg's B=MAT behavior model, then it means that the Motivation (M) is already high, so that's left is the Ability (A) and Trigger (T) to create the expected Behavior (B) -- trying out Indonesian food.

While on most cases money is not an issue for the visiting tourists, sadly the availability and properness of good Indonesian food in the tourism destinations itself is often overlooked. 

While the street food stalls might offers authentic Indonesian taste, it's hygiene level is often worrying, and that poses a big problem for traveling tourists. Why? 

With just a few days of staying, the risk of food poisoning and spending several days in bed to recover is simply too high. Eating Indonesian food on the street then, would be something that the tourists have less Ability (A) for.

The restaurants therefore, provides a more suitable first encounter with its controlled environment as well as better hygiene standards. However, most of Indonesian hotels are succumbed to the stigma that the taste of Indonesian food needs to be toned down to meet the International taste, there's also the issue with recreating authentic Indonesian food using European standard kitchen in the hotels. It all means, there's a high risk of authenticity with Indonesian food sold in hotel's restaurants. 

Alternatively, visiting tourists could also go out and have authentic Indonesian cuisine experience in non-hotel restaurants. Unfortunately, Indonesian tourism destinations often have very few good Indonesian restaurants exist that appeals to, or being actively promoted to international audience. This is the conditions that needs to be changed.

With the tourists already eager to try out Indonesian food, and they're already in Indonesia, the Trigger (T) in this Indonesian Food Onboarding scenario is rather something easy to create, thus the main concern and focus should be put on ensuring the Ability (A).  

Let me know should you have comments. (byms)

BJ Fogg's Behavior Model image is from

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The European Taste Stigma in Indonesian Food Internationalization

Back at the Bango Panel Discussion, I was commenting on Om William Wongso notes about his experience presenting real Indonesian taste to international audience, and the misconception of many Indonesian chef in believing that Indonesian food must be toned down to meet International standard.  I presented some of my own experience in encountering "International taste" in Bali, and one of my favourite story is my first encounter with Will Meyrick's cooking:

Having been living in Jakarta and Bandung for practically most part of my life, I too believes that Indonesian food in hotels are tend to be pale, but it is necessary as to meet the International standard, hence I always avoid ordering Indonesian food in hotels -- except for some occasional Nasi Goreng craving. Back then the standard of reducing, taming down Indonesian cuisine I believed as a standard set in stone.

That's why upon first encountering Will Meyrick's cooking in Mama San, and later Sarong, in Bali, I was thrilled by how dare and "evil" his cooking are, compared with the cooking style of most chefs I know. Will didn't hesitate of delivering extra tanginess, saltiness, or even piercing spiciness into his cookings, something that I never know a "bule" chef can do. And with this kind of extremity, do his audience hates his food? On the contrary, both Sarong and Mama San sits at the top South East Asian restaurants on Mielle Guide and some other publications, as well as known to have a regular westerner clients.

Second one, is from my own presentation during Ubud Writers and Readers Festival 2014:

Being invited as a food blogger to share about street food in Indonesia with ibu Amanda Niode, I was curious about how an international audience would react in experiencing the taste of Indonesian street food, and decided to do a small experiment with presenting my 30+ mostly westerners audience a collection of sate I brought at various street food sellers.

Despite their unfamiliarity with the more exotic meat like chicken intestine and bone marrow, it turned out that the audience love the experience. (And no food poisoning report).

Third one, is from my favourite Nasi Ayam in Bali, Nasi Ayam Ibu Oki in Uluwatu:

Despite its scorching heat, among the regular patrons this eatery has are tourists, both the Asian ones and Australian. This place also known to present the "extra large" portion which consisted of extra rice portion, and are favourite among Australian surfers.

I have also conducted an impromptu interview with one of the westerners there, which I saw didn't even break a sweat after consuming a whole plate of Nasi Ayam Ibu Oki. Turned out that Bruce, is an American teacher on a NGO project in Lombok, but every once in a while visited Bali. He said he didn't mind the heat as he love spicy food, and likes Nasi Ayam Ibu Oki for it.

So, learning from all the three examples, with an appetite and taste preference not really different with us Indonesian, why on earth then, so many Indonesian chefs still believe that authentic Indonesian food is too overpowering for international standard? While many examples against it lies in their own backyard? This have to change!

As a note, I do aware though that some people can't tolerate even a modest spiciness on their food, but it simply mean making small adjustment during the final preparation of the food, instead of toning down all the flavours and making it a standard practice.

Or even better, pick from the hundreds of available Indonesian recipe, those that naturally have a softer taste spectrum. (byms)

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The Foodie Experience Journey

Here's a quick introduction into The Foodie (Experience) Journey:

There are four stages in which someone become acquainted with specific type of food, namely the Discovery stage, Onboarding stage, Exploring stage, and last, Mastery stage.

The Discovery Stage

The discovery stage deals with how someone learn about the food's existence, and it could happens both offline and online on the internet, or through other type of media (TV, printed magazine and newspapers, etc.).

Online wise, there's the Google search, Blog, YouTube, Instagram, Twitter, Facebook, and other social media which can be accessed by people from around the world. Creating your content in these platforms thus, will provide a good chance of getting your content discovered by a wide audience.

Offline wise food expo, consulate bazaar, trade and culture exhibition would be a perfect example of how someone become acquainted with foreign food, both in discovering its existence, and goes straight into experiencing it first hand.

For example: there are new documentary videos available on YouTube about Indonesian Food, made by the CIA (Culinary Institute of America) a.k.a "The Good CIA." Through watching the videos, someone is getting curious to find out more about Indonesian food.

The Onboarding Stage

The onboarding stage deals with how someone moved past knowing, into experiencing it. Mostly it happens offline when someone eat the food for the very first time, and getting in touch with the food's related attributes like how the people dressed up in the food's origin country, how the music sounds, and whether there are specific custom with how to consume the food, e.g.: eating with bare hands.

Online wise, some people with advance cooking skill might want to jump into recreating the food and looking for the recipe online. Or when they're already in the food's country origin, they might need an App to better inform them about how to get a specific type of food they've seen on TV or in the news, this is where the mobile application and food blogs would also help.

For example: Someone might read a news in CNN Go that claims Rendang as the world's best dish, and decide to visit the nearby Indonesian restaurant in her city, or the Indonesian Expo held by the Indonesian consulate in the next city, out of curiosity. This is when she experience the first time how Rendang Padang looks, taste, and feel.

The Exploration Stage

The exploration stage deals with how someone getting more interested into the food and start exploring for options. Whether it's looking for something more authentic than what they had, or trying out a different dishes from the same culinary origin.

This is where someone wishes to learn more about the food they have already tasted, and experienced the collateral aspects the food brings.

For example: After the initial encounter with Rendang Padang, someone is curious to try out other Indonesian dishes and visit a nearby Indonesian restaurant where she gets to taste the Sate Ayam Madura, Gado-Gado Jakarta, and Rawon Iga Surabaya.

After continuous exposure with the food then, that someone could become a promoter of the food, sharing his passion to his networks and contacts.

The Mastery Stage

Last the mastery stage, deals with how to keep someone interested in the particular food, even when it seems that someone already knows and experience the cuisine inside-out. This is a critical point that decides whether one will continue its journey in getting to know more about the food and the cuisine style, thus become the authority figure for the cuisine.

Or will s/he reach the stagnancy as s/he couldn't get a better resource to satisfy his curiosity?

That's it! I adopted the journey from Customer Experience Design end-to-end journey, and I used this as an illustration to outline the experience steps, in relation with my role as a panellist in Bango's Panel Discussion on "Peluang dan Tantangan Kuliner Nusantara Untuk Masuki Peta Kuliner Dunia" (Opportunities and Challenges for Indonesian Culinary to enter World Culinary Map), early March 2015 in Jakarta.

Based on my own knowledge, and the other panelists' stories, Indonesian food is still struggling on both the Discovery and Onboarding stages, and by knowing this situation, we could get a better picture on what Indonesian government needs to do for each stages, and which one should be prioritized.

As this is still a very early version of the journey, feel free to make comments or suggestions. (byms)

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Peluang dan Tantangan Kuliner Nusantara Untuk Masuki Peta Kuliner Dunia

A big surprise revealed itself earlier this month, when I received a call from Kecap Bango, about their upcoming event. Turned out Bango was planning to create a Media Discussion Panel titled "Peluang dan Tantangan Kuliner Nusantara Untuk Masuki Peta Kuliner Dunia" (Opportunities and Challenges for Nusantara Culinary to enter World Culinary Map) in Jakarta.

While it sounds interesting, just like with other event invitation happening in Jakarta, I was ready to say thanks but no and proceed with the regular reason that I'm living in Bali so traveling will be an issie, et cetera.

To my surprise, they're inviting me to join the event as one of the panellist instead!

Upon further conversation it was revealed that I will be presenting the topic in relation with the digital channel, as I'm a food blogger. By doing so, I will be sharing the stage with the renowned Indonesian food ambassador Om William Wongso, and historian JJ Rizal. The event itself is going to be hosted by Kang Maman who does magic with his Notulen.

Since I think it's a great chance to boost forward my interest in food blogging, and getting acquainted with the creative minds, so I said yes. Despite the chills, and the piling up to-dos on my desk at the office.

The Bango Panel Discussion

So, on the D-Day there I were, entering Oasis Restaurant for the first time. I was in awe by the old school atmosphere charm it emit, which is quite consistent with the restaurant reputation as "The Rijsttafel restaurant. It's like entering the socialite club like Concordia Society in Braga, Bandung, during the Dutch occupancy era, but I can only guess. 

Meeting the organizers I was again briefed about how the event will proceed, and then met the other panelists when they arrived, discussing about how we would realistically proceed. Judging on the quite intense discussion with Om William Wongso, I'm really excited to hear more during the panel discussion.

Opening by Achyaruddin, MICE Director of Kemenparekraf 

After a round-table lunch with all the panelists and representatives, the panel begun with opening speech from pak Achyaruddin, MICE Director of the Indonesia's Kemenparekraf. Pak Achyar outlined the effort that Kemenparekraf has take, including the announcement of 30 Ikon Kuliner Tradisional Indonesia (IKTI), the controversy behind it, the challenges he's facing from both inside and outside the department, and what is the government stance at the moment.

First Session by JJ Rizal, Historian (and Depok Mayor Candidate) 

Starting the discussion, JJ Rizal first brought the topic of early Indonesian culinary history, with intriguing question "How come Indonesia doesn't have its culinary history written?" then followed it with some examples of Indonesian culinary records reaching back to the times when Ramayana was written by Empu Walmiki. There were mentions about the type of food for the commons, and food for the nobles. Interestingly, those that getting preserved is the first one, while the later got lost in time thus only records of their names remains.

JJ Rizal later also introduced two books that he believes are the most complete Indonesian cook book that's ever written, one of it was Oost-Indisch kookboek which was written by Dutch author JMJ Catenius-van der Meijden, and consisting of 1,381 Indonesian food recipes. The other book was Mustika Rasa which written and published by Indonesia's Department of Agriculture 47 years ago. It was created under mandate of the late President Soekarno and took 7 years to complete. The book itself is 1,123 pages thick and consisting of 1,600 recipes from all over the country. The main intention itself is to anticipate the food crisis, by educating Indonesians that there are a lot of food alternative existed, in their own regions.

Second Session by William Wongso, Culinary Expert 

Om William then proceed with sharing his knowledge of Indonesian food's current situation in the world, how we're still far behind other leading Asian countries like Thailand, Vietnam, Korea, and Japan, yet so little effort has been done by the Indonesian government to catch up with those countries.

Internally, it was revealed that even our Presidential Palace are still happy with serving visiting country leaders, an international menu set which comprises like steaks and so on, instead on insisting them to try the beauty of Indonesian food.

Furthermore there is also a confusion in our cooking industry, into thinking that we should tame down, or even alter our food taste to suit "the western taste" hence authentic Indonesian food is a rare thing to find outside Indonesia.

As with the food reproduction aboard, Om William also noted that today Indonesian food are still a hassle to recreate, due to the lack of proper seasoning ingredients. Unlike Thai chefs that's already have plenty of materials supplied by their country's industries, so in the word of Om William, it's like they're "a painter with all the paint provided", while Indonesian chefs are still struggling with preparing their dishes, sometimes from zero.

Substitution sometimes work, especially when there's Thai community or Asian community in the neighbourhood, as we tend to use similar ingredients, but care must be taken to ensure a correct output. For example, while Rendang Padang might still be created using Thai's coconut milk, we need to double the amount and prolong the cooking time as Thai's coconut milk tend to be lighter than Indonesia's.

Om William also raise the request for Indonesian industries like Kecap Bango to expand their export to the western countries, not to be shy, as it would help Indonesian cooks to recreate Indonesian cuisine correctly, as authentic as possible.

It was an interesting talk and I could sit there listening to his talk for hours, so many insight and opportunities.

Last, it's my turn to introduce the audience into "The Foodie Journey"

Third Session by Bayu Amus, Food Blogger from Epicurina

Borrowing the perspective from Customer Experience Design, I wrapped my presentation in a stages of "The Foodie Journey" that someone would take, starting from a complete stranger, into becoming the prominent promoter of Indonesian Cuisine.

The first part of that journey is the Discovery stage, and this is where someone becomes aware about the existence of Indonesian cuisine, and usually it's done with the help of the mass media, in form of articles or coverage. This is a very important stage of the foodie journey as you can't grow to like or love something unless you know that thing exist. Words of mouth is also a good source of introduction into Indonesian food, and in today's internet connected world, this is where the food bloggers, and foodies take part by actively spreading the Indonesian good food scene to the world.

Current situation

At the moment, sadly Indonesia is currently losing, even in this earliest stage: Discovery. On the internet, a Google Trends research produce an alarming rate of the decreasing popularity for Indonesian cuisine.

While quite a different result was exhibited by the popularity trend for Thai and Korean cuisine:

 Popularity of Thai Cuisine over the internet.

Popularity of Korean Cuisine over the internet.


Indonesia have a lot of food bloggers, English speaking ones, which means they can compete head to head with the neighbouring countries' food bloggers. Food bloggers and foodies also practically acts as promoters of Indonesian food to the world, which in turn help educating the international society on what Indonesian cuisine is, and what are the good food available in Indonesia. We can help raising international awareness and interest in Indonesian Cuisine, as well as luring people to visit Indonesia and samples its delicious food.

In turn it will help the government to achieve its target of 20 million tourist visits to Indonesia by 2019, and Indonesia can take pride in one of its biggest cultural heritage: its food. Salam kuliner Indonesia. (byms)

Closing note: One of the necessary skill for a panellist I believe, is to be able to connect with other speaker's talk, find interesting keynotes, then generate insight and correlation on the fly, to be inserted into your own talk. That's why taking notes is always useful.

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