If you find someone believe in your capability and assign you a writing job, congratulations! One thing you should bear in mind though, writing assignments usually comes with strict restrictions. If you want to keep your client happy, then stick to the rules they laid out.

The restrictions applied itself, usually exist due to different nature of your client's need; what is it for? who their target markets are? where it will be published? And those considerations dictates almost directly about what writing style should be applied, and what sort of information and story it should contains.

And what's not less important, is the media's physical and technical limitations, meaning if the article you need to write will occupy an A4 single page (about 400 words), sending a 1,200 words article wouldn't wow your client, but driving their editor crazy instead.

And if you even have the feeling to debate on the need to expand the article into a three pages feature, please understand that most times that's not even your client's decision, and absolutely not yours to make. Stick to the constraints and you'll get a happy client. Fail to understand that, or write something absolutely different from the concept approved, and you can kiss the hope of future assignments goodbye.

In your search of the story though, most of the time you'll get more story than you need. What you'll do with those? Throw them away?

Don't! Put them all together into a form of free writing; a narrative, and often just-flowing, less structured writing that includes all the stories you capture on the assigned subject. This way you'll get a pool of reference that you could use later on, to write on another assignment. After all just like artwork, no writing is completely novel, it's just the different arrangements and components that goes into your writing that will determine its uniqueness and creativity.

Therefore, as a good practice to apply for writing assignments; do the free writing first, then later scoop from it components that required to form the writing assignment. This way you don't throw away precious informations (which could be useful for your next projects), and your client get what they're looking for, along with the high chance for repeat order. Couldn't imagine a happier ending than that. (byms)

Ticket has been paid, marking my calendar for TEDxUbud 2013. Still looking for sponsor for WSFCongress 2013. Well, first thing first...

Anyone else is coming? (byms)

Among the places frequently showed up on my radar for the past couple of weeks, is this place called "Kopi Kultur." After some research into the place, more than just a coffee shop it seems to function as a creative hub as well. Each and every postings I read further strengthen this assumption too: Kopi Kultur is a place for creative discussions (and actions). 

One of the events Kopi Kultur held regularly is this "Akademi Berbagi" (Akber), which translated as "Sharing Academy," and the next one that will be held tomorrow is the 12th session, with the topic of "Storytelling." Since I've already put the title "UX Designer and Storyteller" on my other bizcard, which make it a must-attend event; the rare moment where two of my passions merged in: UX Design, and Good Food.

Anyone else is coming? I'll be there for sure. (byms)
 

Since the project leader, Arie Parikesit from Kelana Rasa Culinary (@kelanarasa) had already announced about the project completion, so let me give you a heads up about something we've been working hard for the past couple of months: Makansutra Guide Indonesia 2013!

Makansutra

What is Makansutra (@makansutra)? To put it simple, it's a longstanding brand (and initiative) that promotes "the real" good food in Singapore: its street food. Quoting from their website:

Makansutra is founded by the affable K.F Seetoh, whose mission is to celebrate the best of Asian Food Culture and Lifestyle. Since its inception in 1997, Makansutra has never solicited advertisements nor meals in return for reviews. We pay for all our reviewed meals and never announce our visits . We welcome all views and constructive criticisms. ~Makansutra.com 

Makansutra Guides

True to its ideal in celebrating the best of Asian food culture & lifestyle, one of Makansutra product is the Makansutra Guides; a compilation of good eats complete with its rating. At the moment Makansutra Guide covers many Asian countries, including Indonesia.

However it's been a while since the last Makansutra Guides covers Indonesia; 9 years lapse and it was exclusive to Jakarta. This 2013 edition itself will bring a plethora of 500 eatery entries! 300 from Jakarta, 100 from Bandung, and 100 from Bali; all selected and assessed from the taste and tummy of seasoned Indonesian good food adventurers.

Thanks to Arie, Epicurina got the opportunity to participate in this exciting project, covering some of Bali's notable eateries; mostly street food, along with other Bali based culinary adventurer Debbie Leksono and Arie himself. At the moment it covers mostly Denpasar and its nearby districts including Ubud, Kuta, and Uluwatu.

Book Launching at World Street Food Festival 2013

The book itself is planned to be launched at the World Street Food Festival 2013 (@WSFCongress) in Singapore, and distributed through bookstores in Indonesia at the same time, or shortly after; we don't know yet, stay tuned!

Last, here's the list of researchers for Makansutra Guides Indonesia 2013 covering three cities:

• Arie Parikesit (@arieparikesit) - Editor & Project Leader
• Jeffry Sie (@JeffrySie) - Bandung
• Budi Wahyu (@buwah138) - Bandung
• *Marsella Purwanto (@nonalapar) - Bandung
• Ronaldy Penol Anwari (@Penol86) - Glodok & Mangga Besar, Jakarta
• Harry Nazarudin (@itsharnaz) - Kelapa Gading, Jakarta
• Marchellinus Hanjaya (@marchellinus) - Serpong & Tangerang
• Natalia (@nataliathen) - Gunung sahari & Pangjay, Jakarta
• Jenz Kwok (@jenzcorner) - Western Jakarta
• Febi Liana (@febiliana) - Southern Jakarta
• Ruth Wijaya (@ruthwijaya) - Southern Jakarta
• Debbzie Leksono (@twitdebbzie) - Bali - general
• Bayu Amus (@epicurina) - Bali - non pork

* updated

(byms)

Ducky, dear ducky

My acquaintanceship with duck dishes came quite late. It's due because different with its Javanese sibling, Sundanese people rarely eat duck. In fact you won't find duck dishes existed in Sundanese restaurants until the late 90s, and until nowadays it's still a dish very seldom found in Sundanese houses too. I don't remember any particular reason why, except that it's something considerably foreign.

My excitement with duck meat therefore, first came through Chinese cuisine with their Bebek Panggang (roasted duck), available at the Pagoda Restaurant, the first high-class Chinese restaurant in Bandung that's halal-certified.

Having considerably darker flavor than chicken, with tougher meat too, when roasted properly duck have this unique taste that's more exciting than any chicken I have ever tasted before. Accompanied by the hoisin dipping sauce, Bebek Panggang offers a good flavor play between savory, sweet, smoky, and a big punch of umami.

Having tried the Chinese duck, I was intrigued to try another cuisine style using this poultry, and among the most available options back then was Javanese style; well it's nothing really fancy though: a duck seasoned with the same old bumbu kuning; turmeric and galangal based seasoning usually used to fried chicken, and most of the time they only managed to taste like oversized tough roster, with overpriced bill.

However when a duck is properly cooked, it hits the spot chicken dishes can never reach, thus I'm always in hunt for great duck cuisines everywhere I lives; including here in Bali.

Balinese duck hunting

Bali is famous for its Bebek Betutu and Bebek Bengil. After 3+ years of living in Bali though, my curiosity over Bebek Betutu slowly faded; I found them delicious but I've never been a wet duck-meat fan, so it wasn't in my favorite list.


A recent dinner at Kitchen Sessions: Bali changed my perception of Bebek Betutu though, however I doubt I can find anything close to that on Denpasar street. At Balinese homes perhaps, or big religious ceremonies.


As with Bebek Bengil, with its 80K+ tag, some so-so comments from my fellow foodie, and location that requires quite an effort to reach, resides low on my visit list too. That's why I found myself returning to Tan's Kitchen in Genteng Biru for their Chinese style roasted duck, every times I have this ducky rush.

Anything good on the street? Well I haven't got any insightful moments; especially since duck in Denpasar's street food tend to be seen only as an alternative to chicken and treat it as such; an overgrown chicken, usually with more bones than meat, and in the end it costs significantly higher for the customers but without the necessary wow factor.

Insight from a recent street food hunting journey 

Things changed however, with the recent hunt for great street food spots, which made both me and hypnoticade more alert to the potential hidden gems around Denpasar. Among the spot I'm curious with, is an eatery selling Bebek Goreng at Jl. Wahidin, near the heart of Denpasar; everytime we passed by, the place is always packed with guests; and they specializes on duck so it's quite a potential place to find good duck. The place name is "Bebek Yemelia", and they claimed to sell genuine Surabaya style duck.

It took quite a while though, before we managed to land our feet into this eatery; and it was Hypnoticade's curiosity that drove us, thinking that she would found a very good fried chicken here; as duck are almost always sold along with chicken.

(She was wrong though, as Bebek Yemelia stands truthful to its name sells only duck)

Not long after we managed to secure our seats, a waiter came to our table and ask for our order. I ordered for the breast quarter but they have already sold all the breasts out, so I'd settle for the thigh instead. Preparing ourselves for a long wait, we got really surprised when in just seconds later our order arrived, still hot! Not steamy hot but warm enough to know that it's freshly cooked, tasted good, without having to risk blisters on our eating fingers.

A set of dinner here is consisting of a piece of fried duck, hot sambal, and a plate of white rice garnished with the oil left from frying the duck; greasy goodness.

The duck itself didn't look too exciting, however it show traces of good frying and fat-less skin. It's pretty much still looking like a chicken but with longer bones and coarser feathers.

Washed my hand, tear its crispy skin and have a bite to assess its quality; squeeze the lime into the sambal, pick a strain of meat and dip it into the sambal; scoop the oiled rice from the plate and put them inside my mouth...

It tasted good; nothing too fancy but a classic good fried duck where the seasoning penetrated deep, and while the skin is crumbly but the flesh beneath has good moisture.

My only concern was that it's the kind of dish that fell into "gone too soon" category: with excited mode on, you'll find yourself still longing yet the dish has completely finished. Two might be the better number for empty stomach instead.

Bebek Yemelia opens from 11am to 11pm daily, and the cost of a portion of duck plus an ice tea is 20K; quite cheap for a duck dish, and quite okay trade-off for the eating sensation it offers. I'd expect a bigger portion though, or inclusion of the usual side-dishes like goreng tempe and tahu, or giblets satay to extend the eating pleasure.

At the moment, Bebek Yemelia holds the record for fastest serving from needs-to-be-cooked food category with under ten-seconds time. The closest serving time we know was held by Nasi Goreng Cak Heri in Ciledug, Jakarta, who have their fried rice half-cooked, then seasoned and garnished individually to met customer's order; and they still requires like three minutes. (byms)

Amazing ideas. Unique perspectives. Interesting people. TEDxUbud is made possible by partner companies that share the spirit and principles that drive TEDxUbud and its passionate team of volunteers.

TEDxUbud 2013 will be held on June 1st. As a participant, you will be part of an exciting back-to-back schedule of talks and performances. Participation is limited to 300 places and by invitation only. Participants are chosen to ensure a rich and stimulating exchange of ideas among a diverse group of people.

If you would like to be part of TEDxUbud June 1st event, TEDxUbud will be accepting applications until May 3rd. Due to very high demand, it is encouraged for everyone to apply early. Selected attendees will receive an email with ticket purchase instructions by May 6th.

Tickets to TEDxUbud 2013 event are Rp. 400,000 and Rp. 90,000 for Indonesian Citizens.

Click on the image or this link to fill up application.

Source: http://tedxubud.com/

Set in a secluded piece of land right by the beach, surrounded by the lust green rice field, Alila Villas Soori emits the serene Balinese countryside atmosphere elegantly. It's in this beautiful place Whisky Dinner took place.

The idea of a Whisky Dinner itself came from The Common Room in Melbourne, Australia, which during 2012 held a year-long movie-inspired dinner, all named after famous movies. As its name implies, Whisky Business -- taken from a famous 1983 movie "Risky Business" -- aims to create a dinner that paired dishes, not with the usual liquor: wine, but with the seldom paired Whisky. To cook for this dinner, it's no less than The Common Room head chef itself, Brook Petrie was flown from Australia to work side by side with Soori's own Executive Chef Dwayne Cheer; and just FYI they're both Kiwi chefs!

As for the cuisine itself, Brook Petrie is well known as the prominent supporter of "Quirky" modern British cuisine, meaning classical British cooking with modern touch, including a touch of fusion; not your everyday Balinese selection for sure.

Amuse Bouche

This sashimi-like dish is made out of snapper cuts, scallop floss, hard to see but it's there avocado, in a tangy flavorful dressing sauce. While it looks like your regular appetizer, an Amuse Bouche (French for "mouth amuser") is an important part of a Nouvelle Cuisine dinner. An Amuse Bouche can never be ordered from a menu, because it's picked by the chef and served free to all of the guests on the dinner.

An Amuse Bouche therefore, serves as the chef's statement of his style, thus usually gives a good insight on how the rest of the dinner experience will be.

While the snapper tasted very mild, the combination of creamy avocado, savory floss, and the tangy dressing creates this interestingly fresh flavor mixing. As Sarah, another guest for that night dinner puts it "it's not about the fish, it's the sauce".

Lobster, Black Pudding, and Jamon Dashi

Next came the controversial plate, as black pudding is sort of an acquired taste, and the idea of eating blood is quite challenging for some. It is however, one of a classical British dish, and with his approach of Modern British, was kind of expected from Brook Petrie; after all it's part of the original Whisky Business dinner back at The Common Room.

The Black Pudding itself was paired with plump, savory lobster chunks, and bathed in Jamon Dashi; a stock made of dry-cured Spanish ham; three different nations' cuisine in one plate. As with the taste itself, the dashi was kind of light and only moderately flavors the lobster.

Fish 'n Chips

Imagine having a plate of fish 'n chips from your favorite American restaurant, keep that in mind, steady, and let them fall apart when this dish arrive.

Fish 'n Chips is among the guests' favorite back in The Common Room, and I can see why. First and most important: it looks nothing like a fish 'n chips.

Second, using horse mackerel (skipjack, tongkol) as its centerpiece, the taste is awesomely milky. Since Tuna is my favorite saltwater fishes, surely this dish fits easily to my favorite list.

Third, to top the lovely mackerel experience, the dish also presented pieces of chips, yuzu mayo and seaweed salad; and they're nothing ordinary.

The bonito chips, while tasting very much like potato chips, it has however an intense flavor of seaweed, making it a delicious treat on its own. And the seaweed salad, has this rich, tangy taste making each bites a wonderful journey. Three quite different flavor combo; it will wipe completely your initial perception of what Fish 'n Chips is, and how far it could go. That's the highlight of the dinner for me.

Rolled Boneless Quail

Served with smoked freekeh; roasted cereal made from green wheat, sprinkled with pomegranate bits, the quail tasted rich, flavorful, with chunky meat that gives you good bites. The pomegranate itself provides bursts of sourness that compliment the quail, and put spikes in between the mellow freekeh.  

Beef Steak

Since I don't eat pork, the Pork Belly that ends the main dishes for the dinner was substituted with a beef steak for me. "Medium well" I answered the server upon questioned how I wanted my steak to be cooked.

While I eat carpaccio, steak tartar, and can accept blue-rare beef, I found out that the best moments for a steak to have a good balance of beefiness (that meat taste), and the flavorsome (that savory taste), is between  rare-medium and medium well; if it's too early it's better to eat sushi, and if it's too late then I'd better have gepuk or empal. So I just do a mental check every time I ordered steaks: am I in the mood for beefiness or flavorsome? And made my order accordingly.

And it was a blast; the steak was very good I'm thinking to order another round. That satisfied my week-long craving for a good meat.

Wild berries dessert

As it's not on the menu we almost think there's a last-minute change. However it wasn't, it's a surprise dessert before the big one came out. Since I also don't know what it's called let's just talk about how it taste: tart, sweet, creamy. While the first two came from the berries and the jam, the last came from the solid white bits which to my best guests are dehydrated coconut milk, because it tasted like that.

Tropic Thunder

Last and certainly not least, a bowl full with tidbits of delicacies, ranging from sweet, sour, creamy, starchy, gingery, together created a delicious taste journey. A nice closure to this dining experience.

After a light chat with our host for that dinner, we then got introduced to the duo chef who created the wonderful dishes of that dinner: Chef Dwayne Cheers from Alila Villas Soori, and Chef Brook Petrie from The Common Room Melbourne, Australia.

While the conversation among the dinner's guest was still going on, it was then already quite late for those not staying at the hotel, considering the 1 hour drive; so we have to bid farewell.

It was one insightful dinner to say the least, where we got a chance to be introduced to how Modern British cuisine looks and taste, and the talented masterminds behind them all. Thank you Alila Villas Soori for the invitation. (byms)

Alila Villas Soori
Banjar Dukuh, Desa Kelating, Kerambitan  Tabanan 82161, Indonesia
+62 361 8946388
Click for Google Maps location

http://www.alilahotels.com/soori
For reservation and information, contact soori@alilahotels.com

It's always been fascinating to know where Chef Will Meyrick headed for his next culinary journey. Why? Because he'll soon shares his journey, either in his travel blog, or in a Kitchen Sessions at one of his beautiful premises in Bali; Sarong in Petitenget, and Mama San in Seminyak. And Sarong this year, again receives a worthy notation in Asia's Mielle Guide Top 20 Restaurants 2013.

While he travels mostly around Asian countries, his recent trip is quite in the neighborhood: Bali. Was I ecstatic? For sure, Balinese culinary style has a lot of potentials, and I'm curious on how he will represent those into a fine dining cuisine.

The Visit

Mama San looks gorgeous in the afternoon; with its facade facing west, the setting sun creates this long shadows of everything, and bathed the restaurant's interior in its golden yellow rays.

Raechel was already there, in conversation with another guest for the Kitchen Sessions that night. After being introduced, I excused myself to capture the beautiful moments.

Since Chef Palm Amatawet was already manning his station, so I greeted him and managed to capture this picture of him in action, with his signature wide smile.

While waiting for all the guests to arrive, we were presented with this Balinese finger food which made from the spicy tangy Ayam Pelalah, wrapped in Betel Nut leaf and created this wonderful taste mix. (I eat three or four portions by the way; that good!).

The Dinner

As the food is ready, and all the guests seated, Will Meyrick greeted us, and as usual gave us introduction on the dinner theme for that night. Kitchen Sessions: Bali was born out of his interest in the cuisine of his own neighborhood, his home: Bali. He also explained that everything presented on that dinner are still using original Balinese seasoning; no messing around with the ingredients, and what he's altering is only its composition and balance.

"What you'll be missing though, are plates that wiped with dirty napkins, and food that's prepared with same hands used in handing out changes money to the buyers" said Will Meyrick jokingly.

Will also made a special note that all of the dishes recipe for that evening are came, from Sarong's own "secret weapon", Balinese Chef Budiana. Having been working together for so many years, Will is eager to introduce Budiana. This is important especially with him busy preparing the launching of his latest creation "E&O" in Mega Kuningan Jakarta, Budiana will be overseeing Will's homebase during he's away.

While Hendra is quite camera-conscious :), I couldn't get a good shot in such low lighting, so please excuse this rather candid shot of Chef Budiana. 

As with the dinner menu, for you familiar with Balinese cuisine then you'll find them easily recognizable: common, everyday sold Balinese dishes, right from the streets of Bali. Ready for the journey? Here we go:

Sup Kepala Ikan (Fish Head Soup)

I've read somewhere that serving whole fish to a westerner is a crazy idea, since westerners don't eat a face, hence a fish head soup must be a big no no. Well I had to admit that once, the idea of eating something's face is gross for me too, however after curiosity took over and I got introduced into Balinese Fish Head soup, there's no turning back.

Once you managed to "learn" it (ow yeah baby, it's an acquired taste), consistent with the rules that once a food with an acquired taste is liked, there's no substitute to it; now Fish Head Soup is among my favorite Balinese dishes.

Mama San's fish head soup though, came in a more subtle appearance: sliced snapper meat, in the familiar taste of Balinese fish head soup. What's different though, and I almost moaned out in excitement, is the flavor tuning that introduces heavy amount of sourness; something that's missing from its street food cousins.

The snapper meat itself is succulent and smooth, easily one of the most beautiful dish of that dinner.

For those who prefer the genuine eating experience of a fish head soup though, there's a whole snapper head presented on the table as well. However I hold myself from devouring the dish as eating a whole fish head requires time, patience, and sloppy hands; while the dinner is still early and I didn't want the gigantic head to stall my progress.

I did managed though, to scoop one of its eyes out, and devour the gelatinous fillings inside. A habit that turned out Raditya on the next seat fancy as well.

Udang Bakar Bumbu Plecing (Grilled Prawn in Plecing Sauce)

Coming up next, Will Meyrick's experiment on Plecing sauce. Well known for its super spicy flavor, Plecing applied at the dinner was resided on a more moderate level, meaning you still get the flavorful character of Plecing without having to sweat all over it.

The Udang Bakar Bumbu Plecing itself was accompanied by the Pepes Klengis (snapper with roasted coconut sediment), and Lawar Rumput Laut (Seaweed salad) which closely resembles Pulau Serangan's Jukut Bulung.

The grilled prawn itself tasted a degree too raw for my taste, since it still has this amaebi (sweet shrimp sushi) flesh character, but the dish itself is again, easy to like.

Serapah Sapi With Sup Buntut Ares (Beef Serapah with Banana stem and oxtail soup)

Among the dish I haven't been able to taste during my 3+ years of living in Bali, is Serapah; while it's name immediately reminds me of cursing ("sumpah serapah" means cursing in Indonesian), and on second thought it reminds me of a giraffe (Jerapah in Indonesia), this dish remotely resembles those two. It's a very exotic dish that immediately screams "rustic" and "delicious" at the same time.

The use of beef short ribs is perfect in this dish, since its strong beefy aroma mixes well with this Balinese version of black-pepper sauce. Its unique moderate peppery spiciness is the result of using Balinese Long Pepper.

What I found beautiful as well is the inclusion of chunky slices of kikil into the dish which adds to the texture.

Lawar

Next came the iconic dish of Balinese cuisine: Lawar. Usually presented only in traditional ceremonies, it finds way some while ago into everyday meal.

Still considered challenging by some, Lawar is a wonderful dish that truly represents Balinese taste; you should try this at least once in your visits to Bali.

The pork Lawar as pictured above, praised by many of the Balinese-based guest as really delicious. As for myself on the other hand, considering that was the first time I encountered Lawar too (now I admit it), can't make a comparison but found my beef Lawar really enjoyable. What I recognized immediately though, is the taste and aroma of corned beef, and strong traces of fried shallots.

Bebek Betutu (Balinese Roasted Duck)

What came next is the gigantic leaf parcel with burn marks, that emits a lovely herbal scent: it's the Bebek Betutu; Balinese Roasted Duck.

Preparing it on the other hand, was quite tricky, carving a Bebek Betutu it is not an easy feat, even for the experienced people at Mama San. Well some dishes are best eaten bare hand though, that's for sure.

Taste wise however, it's among the most succulent, creamy, smooth poultry I've ever had. With the smokey aroma sneaks in between the duck's mellow taste, and flavors lent by its herb-rich stuffing, it's another favorite from the dinner that night.

The Jukut Undis soup that accompanied the dish was also a good pairing; flavorful without being overpowering, it's among Balinese dishes that deserves more attention.

The cassava leaves in base genep seasoning is another good treat, but it just couldn't shake off the lingering taste of Bebek Betutu.

Desserts

To close our dinner, there's a variety of Jajan Bali usually found in traditional markets; however they're done with better ingredients so it was a new experience as well.

Some of the guests found them too sweet and they're maybe right, but taste wise they're simply good. A good closure to the taste journey Kitchen Sessions: Bali delivers that night.

The Aftermath

As always, some of the menu tasted in Kitchen Sessions will make it to Mama San's regular menu, while some don't. As winners of that dinner I'd surely recommends Bebek Betutu, Sup Kepala Ikan, and Serapah. The other dishes are wonderful but for me those three each represents the succulent, tangy, and robust character of Balinese cuisine.

And it's nice to see how a common daily Balinese dishes could be transformed into a fine dining experience, while still retaining its original characters. Thank you for the invitation Chef! (byms)