While it might sounds foreign to the latest foodie generation, having my interest in eating out sparked up more than a decade ago, the name "Java Bleu" left a lasting impression as one of the top eating destination in Jakarta that serious foodies are sought after.

However despite its fame, Java Bleu (@Java_Bleu) is not a fancy five stars hotel restaurant nor it is set up anywhere fancy; instead it's set up in a place so uncommon for a serious eatery: a 2nd floor Ruko in Jl. Fatmawati, South Jakarta. On top of the quirky location, Java Bleu interior is also furnished with chairs and tables which looks like it's snatched from a nearby Sekolah Dasar Negeri (SDN), a government owned public elementary school. Nevertheless, Java Bleu was famous for serving classic French cuisine so good even for other food veterans, hence one lifestyle magazine branded the place as "where chefs eat" destination in Jakarta.

Lucky for me, from Rian (@gastroficionado) I recently learned that Pak Antoine Audran (@antoine_audran), the mastermind behind this legendary Java Bleu is indeed living in Bali at the moment! However what got me into further surprise is when finding that he's not directly in the restaurant business anymore. Turned out, the chef has shifted his interest into developing a "serious" artisan grade Ready to Eat (RTE) food business, and he's inviting me to visit his factory in Denpasar!

Among the highlights of the past TEDxUbud 2013 was this performance done by one Japanese artist calling himself "Black," and he's playing a Yo-yo. Even though I've heard about him before during the TEDxUbud countdown, I'd never had a chance to finds out more about him, and I'm glad I didn't. Just with good movies, I prefers to knows nothing about it before watching it myself.

Black immediately catches the audience's attention upon entering the stage wearing a slick black & red Samurai attire. He brought the playful spirit back to the audience that has spent most of the day sitting and listening to the presentations.

Black then proceed to share the story of how he used to be just a regular Japanese teenage with low self esteem, has nothing impressive to feel special, until one day he encountered yo-yo playing, and gave it a try. While he was suck at first attempts, after a week of trying and think he can be good at it, he then decided to make it his focus. Thousand hours of practice later, facing various ups and downs moments, he managed to snatch the World Champion title, twice!

Sets in the busy Seminyak street EatWell offers a carnivorean delight to satisfy the beast inside us;  just a walking distance away from the Vegetarian heaven Zula.

I came visited this place some while back, lured by my fellow foodies' story about how steak in this place is good, while bloody cheap as well. That's why on one sunny afternoon, right after our kid's Electone lesson was over, @hypnoticade and me drove straight to Eat Well in Seminyak, ignoring the urge to visit the nearby Nasi Kapau instead.

However, as with any other businesses located in Seminyak street, finding a parking spot is a big challenge, especially if you're driving a car, even the small city car like mine. After driving up and down the street several times for an empty slot, we finally decided to park in front of an abandoned shop just a few meters away from Eat Well; the only spot available since all of the other spaces in front of the shops has "no parking except for guests" signs.

Set in the beautiful beachfront Sundara at Four Seasons Resort in Bali, for the Epicure Indonesia's Masterclass Chef Greg Bunt prepares array of dishes he likes to call “beach food”: a combination of fresh, light, and healthy ingredients aligned to the spirit of the peaceful Muaya Beach where Sundara is located.

For the dishes Chef Greg explained that there are two kinds of olives used; the big meaty green one, and the pitted “black” purple ones which have more intense and concentrated flavor. With these two key ingredients he created three different dishes: Polenta with King Scallops, Olive tapenade, and goat cheese; Octopus salad with dried olives; and Grilled Tuna with olive, preserved lemon, and parsley.