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Bumi Segah Hotel Berau

Bumi Segah Hotel Berau in East of Kalimantan just reopened for guest by
10 of December 2021 for few food and beverage facilities while guest rooms and others will be soon reopen by end of January 2022

Please join our family for the following opportunities then . .

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We’re #hiring for position below.
Know anyone who might be interested?

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Hotelier Indonesia Golf





With the current situation regarding COVID-19.
NEW KUTA GOLF gives full support to encourage golfers to be more often in exercising by giving the BEGINNERS' DAY promo during March.


Health is precious - Protect it!
New Kuta Golf Beginners' Day - March.
Start March 16, 2020 till March 31, 2020.


GOLF RATES :
• Member IDR 300K
• Bali’s KTP IDR 550K
• KTP Nasional/KITAS IDR 750K

TERMS & CONDITION :
• Valid for weekday only.
• Applicable for AM & PM.

Info & Reservation:
Telp.: +62 361 8481 333
Mobile : +62 811 381 333


March 2020
16 - 31




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Instagram

New Kuta Golf Website




Copyright © 2020 New Kuta Golf, All rights reserved.


New Kuta Golf
Kawasan Pecatu Indah Resort
Jl. Raya Uluwatu, Pecatu, Jimbaran, Kuta Selatan, Badung 80361Bali 80361
Indonesia
Add us to your address book








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Hotelier Indonesia


Beachfront dining includes everything from barbecues and brick ovens to wok fires and flambés.Samui Restaurant Reopens with Fiery New Menu


KOH SAMUI, Thailand (Jan. 7, 2020) — If you smell something sizzling down in southeastern Koh Samui these days, chances are it’s coming from Banyan Tree Samui’s beachfront restaurant, Sands, where Chef Rainer Roersch is rolling out his smoking hot “8-Fires” cuisine.

“We were looking for a very visual and atmospheric theme,” said Chef Rainer. “Something eye-catching that our chefs could prepare under the coconut trees and the moonlight. The key element would be fire.”

The new-look Sands restaurant — which recently reopened after a three-month renovation that includes a new retractable roof — has been adapted to include eight workstations featuring different traditional forms of cooking with fire - brick oven, charcoal grill, wok fire, stove-top, table-burner, hot stone, Santa Maria grill, and flambé.

“There is something mesmerizing about food sizzling over an open fire,” said Chef Rainer. “From the native American concept of the sacred fire pit (bara-bicu) to Japanese hibachi, meaning ‘fire bowl’, to Indonesian satay and Middle Eastern shish kebabs, it has a global appeal and has existed since time immemorial.”

Sands’ new menu has been beefed up to include a selection of meats and seafood adaptable to the 8-Fire techniques. Diners have a choice of Australian Wagyu beef and Black Angus steaks, lamb cutlets, BBQ pork ribs, chicken breast or veal cutlets. Fresh local seafood choices include lobster, jumbo prawns, scallops and squid, as well as imported Norwegian salmon and Australian barramundi.

“We can really showcase the true aromas and flavors of seafood and prime cuts by using smoke, flaming liqueurs and truffle spray,” said Chef Rainer. “And of course, the tableside presentation is spectacular. It’s fun for all the family with the sizzling fires in all directions, but it can also be a romantic evening for two with sea breezes, soft sand and fine wine.”

From the chef’s garden come the ingredients for vegetarian options including risottos, pizzas and casseroles, fresh salads, and pasta dishes such as pumpkin gnocchi. And among the many mouthwatering starters on the new menu are tuna tartar, pan-fried foie gras, beef carpaccio, Louisiana crab cakes (in green mango salad) and the overwhelming “Seafood Symphony for 2”.

Sands Restaurant overlooks the sapphire sea of the Gulf of Thailand from a secluded cove flanked by coral reefs. It is one of three signature dining venues at the award-winning Banyan Tree Samui resort, which is recognized as one of the leading hotels in Asia. The 38-acre property is nestled on a steep hillside and hosts 88 luxury villas, each with its own private infinity pool.

Sands seats 60 diners indoors and up to 42 on the open terrace. The restaurant is open to Banyan Tree guests and non-guests alike from 11:30am to 11pm, seven days a week. Reservations are recommended.

Villas at Banyan Tree Samui, each with infinity pool, start from US$550 per night.

About Banyan Tree Hotels & Resorts

The Banyan Tree Group is a leading international operator and developer of premium resorts, hotels, residences and spas, with a collection of award-winning brands. Banyan Tree offers a Sanctuary to rejuvenate the mind, body and soul in awe-inspiring locations around the globe. Rediscover the romance of travel as you journey to iconic destinations where authentic, memorable experiences await. Angsana brings the adventure back into travel whatever your age or reason to visit. Intertwining local chic and a vibrant fun-filled atmosphere, Angsana offers amazing destination playgrounds across the world. Cassia is a bold new proposition in the extended stay sector, offering stylish, cutting edge hotel residences for holidays and business travel. It offers incredible choice for families, friends and couples. Dhawa is a casual and contemporary full-service hotel that fuses imaginative design, absolute comfort and seamless technology into a single stay experience. It curates a plethora of choices to achieve a truly customised stay.

To date, the Banyan Tree Group manages and/or has ownership interests in over 47 hotels and resorts, 63 spas, 73 retail galleries; as well as three golf courses in 24 countries.

ABOUT BANYAN TREE HOLDINGS LIMITED

Banyan Tree Holdings Limited (“Banyan Tree” or the “Group”) is a leading international operator and developer of premium resorts, hotels, residences and spas, with 47 hotels and resorts, 63 spas, 73 retail galleries, and three golf courses in 24 countries. Each resort typically has between 75 to 300 rooms and commands room rates at the higher end of each property’s particular market.

The Group’s primary business is centered on four brands: the award-winning Banyan Tree and Angsana, as well as newly established Cassia and Dhawa. Banyan Tree also operates the leading integrated resort in Thailand – Laguna Phuket -- through the Group’s subsidiary, Laguna Resorts & Hotels Public Company Limited. Two other integrated resorts – Laguna Bintan in Indonesia and Laguna Lăng Cô in Central Vietnam – complete the status of the Group as the leading operator of integrated resorts in Asia.

As a leading operator of spas in Asia, Banyan Tree’s spas are one of the key features in their resorts and hotels. Its retail arm Banyan Tree Gallery complements and reinforces the branding of the resort, hotel and spa operations.

Since the launch of the first Banyan Tree resort, Banyan Tree Phuket, in 1994, Banyan Tree has received over 2,480 awards and accolades for the resorts, hotels and spas that the Group manages. The Group has also received recognition for its commitment to sustainability for environmental protection and emphasis on corporate social responsibility.

In addition to its currently operating hotels, resorts, spas and golf courses, the Group currently has 21 hotels and resorts under construction, and another 31 under development.

www.banyantree.com www.angsana.com www.cassia.com www.dhawa.com




Sands Restaurant overlooks a spectacular secluded cove flanked by coral reefs.




A Banyan Tree chef prepares a flaming flambé at Sands relaunch night, 19 December 2019.




Cooking by wok is just one of the eight fire-based techniques at Sands.




Wok-fried crab



#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood


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Hotelier Indonesia



Berawa’s beloved Uni Restaurant & Bar introduces inventive new menu
The seasonally focused fine diner has a handful of new edible innovations to show off.Mespite only opening its doors a few months ago, Uni Restaurant & Bar has quickly established itself as one of Bali’s favourite restaurants. The Berawa fine diner, the side project of Mexicola Group Executive Chef Steve Skelly and Group Service Manager Nicolas Lento, is a haunt for tourists and expats alike, tempted by the restaurant’s innovative seafood-focused dishes.

As the new year arrives it brings with it a new menu from the duo. Just as experimental as previous offerings, this slew of new dishes upholds the same focus on flavour and fresh ingredients.

Updating the restaurant’s menu will be a regular occurrence for Uni, who want to keep guests intrigued. “We need to stay on our toes because we have guests coming two to three times per week,” explains Steve Skelly. “Last week we had a couple in four nights in a row!”

New dishes range from sweet to savoury; tuck into heaped plates of sea urchin fettuccine, topped with caviar and that seaweed butter. Then there’s kombu-cured snapper, paired with seaweed and drizzled with sesame oil, and tuna nigiri, served with caviar and fresh wasabi among others.

Fans of the crab lasagne need not fear. The dish which has gained a cult-like status for the restaurant is Uni’s most popular order and will remain. “People are even asking for it to be on Gojek!” says Skelly.

The sweet of tooth will be pleased to hear that the Skelly’s famed Basque cheesecake will arrive on the dessert menu permanently. The creamy treat will come accompanied by fermented honey, bee pollen and sea salt.

And that’s not forgetting the drinks menu, which will similarly revamp regularly. Accompanying one of Bali’s best collections of wine, Uni’s drinks list includes a series of unorthodox takes on the cocktail. The latest addition is savoury; a combination of Chinese tea-inspired gin (lapsang souchoung), mixed with tomato water, soda and sage.

Uni’s new menu is available to sample now. The venue serves dinner seven days a week, from 6.00pm to 12.00am.

Uni Restaurant & Bar
Jalan Pantai Berawa no. 99
www.uni-restaurant.com
@uni.bali

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood

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Scallop by Chef Vanessa Huang

Sofitel Legend Metropole Hanoi, just launched a special five-course “Metropole Culinary Stars Degustation Menu" at Le Beaulieu, featuring highlights from last month’s Culinary Stars event at the hotel (Oct. 6-13).

The meal begins with Scallops as prepared by Taiwanese chef Vanessa Huang, followed by Foie Gras as made by Le Beaulieu Chef Raphael Kinimo. The third course, Pigeon, comes from Hervé Rodriguez, the chef-owner of Michelin-starred MaSa restaurant in Paris. The next course, Wagyu Beef, hails from Michael Dyllong, the head chef of Michelin-starred Palmgarden in Dortmund, Germany. And for dessert, Tropical Delight, by pastry master Fabrice Danniel, features pineapple baba, coconut ice cream and mango passionfruit coulis.
The degustation menu is priced at 2,500,000 VND and will be offered until the end of the year.




Pigeon by Chef Hervé Rodriguez





Wagyu Beef by Chef Michael Dyllong




Metropole Culinary Stars Degustation Menu

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood

Dégustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.[1]

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Hotelier Indonesia Golf

PGA Catalunya Resort earns double crown at the 2020 IAGTO Awards

17 October 2019

PGA Catalunya Resort, near Girona, has collected the IAGTO Sustainability Award for Nature Protection 2020, while its 5* Hotel Camiral won the Hotel Experience Award for Spain.


Each year, the IAGTO Sustainability Awards, which form part of the golf tourism industry’s wider IAGTO Awards, recognise excellence in environmental and social responsibility. They are awarded by global golf tourism trade association IAGTO (International Association of Golf Tour Operators) in conjunction with non-profit golf sustainability body, the GEO Foundation, and sanction GEO Certified venues in three key areas of sustainability – Nature, Resources and Community.


“As a certified venue since 2013, PGA Catalunya Resort has long fostered a strong environmental ethos, steadily transforming itself into an important and recognised ecological reserve,” commented CEO David Plana. “From the use of 100% recycled water to irrigate our two critically-acclaimed courses, the landscaped areas of the estate and the properties’ individual gardens, to the recruitment of our own resident biologist, Oriol Dalmau, we have invested in a number of programmes that aim to support the wildlife of the estate.”

The European Tour Destination soon realised that while many species of plant and animal in the wider region were struggling, the local flora and fauna on the estate were now flourishing. Local breeds of bats, birds, frogs, tortoises and certain plant varieties were all benefiting from PGA Catalunya Resort’s own particular ecosystem, not to mention the colony of one million bees of a local endangered variety, which is now thriving.



“The multitude of unique nature-based activities on offer at PGA Catalunya Resort have helped it develop a unique identity away from golf,” commented Jonathan Smith, GEO Foundation Executive Director. “Be it bird watching around the lakes, a guided tour of the tree species, beekeeping workshops, or capturing, labelling and releasing endangered native turtles, people of all ages have been attracted to take part and develop new skills, as well as learn about and experience the wildlife this 36-hole resort nurtures.

“PGA Catalunya Resort is also home to an ecological, organic garden, a five-hectare vineyard and 18 hives from which it produces its own honey,” he continued. “It’s a multi-functional facility that is delighted to share its natural surroundings with the local community and tourists alike. It’s therefore a worthy winner of the Nature category for 2020.”

In celebration of the 20th annual IAGTO Awards, a new category was introduced – Hotel Experience Award – which recognises hotels in 25 key countries/regions that deliver the best possible experience for visiting golf travellers.

The association’s 700+ golf tour operators voted PGA Catalunya Resort’s Hotel Camiral as the outright winner for Spain, rewarding the 5* hotel for its outstanding product, service and experience their clients had enjoyed in the past year.

For more information about the 2020 IAGTO Awards, which were presented at the end of the International Golf Travel Market in Marrakech, and to download high resolution photos and logos, please visit: www.iagto.com/awards

For further information about PGA Catalunya Resort, please visit www.pgacatalunya.com

About PGA Catalunya Resort
Opened in 1999, PGA Catalunya Resort quickly established an international reputation for outstanding quality. The Stadium Course is ranked the number one golf course in Spain by the www.top100golfcourses.com website. PGA Catalunya Resort is ranked the number one resort in Spain by Golf World magazine, which also recognises the venue in its World Top 100 Courses.

The 36-hole resort also offers two accommodation options – Hotel Camiral, a member of The Leading Hotels of The World and Girona's only 5* hotel, and LAVIDA Hotel, aimed at the active traveller. In addition, the European Tour Destination comprises a discreet, low-density real estate development, with first-class leisure facilities and a select number of villa plots, stylish modern semi-detached villas, and luxury apartments. Conveniently situated close to Girona-Costa Brava Airport (five-minute drive) and Barcelona International Airport (one-hour drive), the venue also benefits from the recently completed high-speed train line that links Girona (approximately 15 kilometres from PGA Catalunya Resort) to the rest of Spain and Europe, which provides even faster connections to major cities, including Barcelona, which can now be reached in only 37 minutes.

www.pgacatalunya.com | www.hotelcamiral.com | www.lavidahotel.com


Full list of PGA Catalunya Resort’s accolades:

  • 1999 – the UK’s Golf World magazine cites PGA Catalunya Resort’s Stadium Course as Best New Course in Europe
  • 1999-2018 – continues to be recognised in Golf World’s Continental European Top 100 Courses, listed in the Top 10
  • 2008 – ranked among Peugeot Golf Guide’s Top 1,000 Courses in Europe
  • 2009 – voted No.3 in Golf Monthly’s Top 20 European Courses
  • 2011 – maintained its top-five position in the Top 50 Courses of Continental Europe rankings, published by the UK’s influential Golf Monthly magazine
  • 2011 – named among the World’s Top 100 Golf Course rankings of Golf World
  • 2012 – runner-up in both ‘Best Course’ and ‘Best Hotel’ categories of the inaugural Today’s Golfer Travel Awards
  • 2012-2019 – ranked Spain’s No.1 golf course by Top100golfcourses.com
  • 2013-2014 – voted Best Golf Development in Europe by International Property Awards
  • 2014 – both courses recognised in Golf Journal 2014 course review: Stadium Course awarded 83/100 points and Tour Course awarded 69/100
  • 2014 – one out of only two international courses included in Fairways Magazine’s Best Golf 2014
  • 2014 – ranked 4th in Golf Digest Spain’s Best Spanish Courses listing
  • 2014 – named European Golf Resort of the Year 2015 by the International Association of Golf Tour Operators (IAGTO)
  • 2014 – Stadium Course voted Spain’s Best Golf Course 2014 at the inaugural World Golf Awards
  • 2015-2016 – awarded Best Golf Development in Europe by International Property Awards for second consecutive time
  • 2016 – topped ‘Best Course’ and ‘Best Hotel’ categories for Spain in latest Today’s Golfer Travel Awards
  • 2016 – named ‘Best Grand Golf Hotel’ Golf Digest’s inaugural Editors’ Choice awards
  • 2017 – ranked 3rd in Golf World’s inaugural Top 100 Resorts of Continental Europe
  • 2017 – Hotel Camiral added to The Leading Hotels of the World portfolio
  • 2018 – both courses recognised in Golf Journal 2018 course review: Stadium Course awarded 83/100 points and Tour Course awarded 71/100 (up 2 points from 2014 review)
  • 2018 – Clubhouse Renovation of the Year 2018 – Golf Inc 
  • 2018 – Stadium Course recognised as ‘Best Golf Course in Spain’ at World Golf Awards 2018
  • 2018 – ranked 2nd in Golf World’s Top 100 Resorts of Continental Europe
  • 2019 – ranked 6th in Golf World’s Top 100 Courses of Continental Europe

#hotelier #hotelierindo #indonesia #hotelierindonesia #hotgolf #hotel #golf




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Botanica Interview

1. What drove you to become a chef and what keeps on motivating you?

I have always loved cooking - my earliest memories are of me sitting on the kitchen bench watching my mum bake Anzac biscuits and creating the most amazing pavlovas.

I started working in kitchens when I was 17 years old and since then I have worked for some of the best chefs in Australia. In fact, my first job was working for George Colombaris (from Australian Masterchef) at his famed Press Club restaurant. From there I moved to Circa at the Prince Hotel (another award-winning restaurant) and then Geoff LIndsay, a chef famed for his modern Australian cuisine. I am continually motivated to learn and experience as much as possible to make myself the best chef that I can possibly be.

2. Where did you get your inspiration from when creating dishes?

For Botanica my inspiration comes from the amazing country of Indonesia. I like to use only the best, ethically sourced, local ingredients and present them in a fresh, contemporary manner. I look to the sea, the land and the garden for inspiration - Bedugal for fresh vegetables, Lombok and Flores for oysters and seafood, and Java for the best beef, lamb and goat and cheese.

3. How do you like working in Indonesia so far? Is there any particular reason on why you move to Indonesia?

Im currently six months in and I love it. I have travelled to Bali many times in the past so to work here has always been on my bucket list!. I love the Balinese (and Indonesian) people and I am so inspired by the rich culture and diversity of landscape, lifestyle and the food. There’s a great crew of Australian chefs here and a really strong sense of food appreciation.

4. What is your favorite food? Any favorite Indonesian food?

Bali offers unique street food that is rich, aromatic and down right delicious. Babi Guling (bbq suckling pig) is the king, which sees a whole suckling pig is slow-roasted in an outdoor oven for up to12 hours. It is seasoned with Genep (a mixture of turmeric, galangal, coriander seed, garlic and other local spices. Traditionally it’s served with rice and sambal during Hindu ceremonies and celebrations. Other favourites here include Lawar - vegetables coconut and minced meat mixed with riches herbs and spices.

I love stepping out on the street and trying the local vendors as well as any Warung that pops up in my neighbourhood.

5. What is your biggest challenge so far?

I like to take things in my stride, so I am really enjoying being here. The challenges are quite simple things like finding out where to buy certain foods, how to navigate the traffic and the police. There are a few language challenges but I'm learning very quickly kitchen Bahasa Indonesian.

6. Where do you see yourself in the next 5 years? Any big plan?

I hope to still be in Indonesia or South East Asia. I would love to bring Botanica to Jakarta down the track but for now I want to continue to work on the Botanica brand with the Vin+ team

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood
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How Personalisation Can Drive Bali Resort Revenues Today

Written by: Tracy Dong, Lead Advisor, APAC, IDeaS Revenue Solutions

Resort owners in Bali operate complex businesses. They face challenges related to volatility in demand, having overwhelming amounts of data and complicated revenue streams. As a result, traditional dynamic pricing approaches simply aren’t ideal options for many resorts, which means there is greater risk of missing out on potential revenue gains.

While automated-pricing technology has enhanced how hotels practice revenue management today, not all systems are a good fit for the resort market. For instance, all-inclusive resort revenue managers must weigh the outcomes of per-person pricing versus unit-based pricing and deploy that pricing strategy across all products and channels.


A large opportunity for resort owners to improve their profit performance today centres on guest personalisation. Offers like a spa package, rose petals and champagne, or room-location choices like balcony, poolside, ocean-view or beachfront create opportunities for more tailored and unique guest options.

Resorts often have many room types and drive a longer length of stay compared with traditional hotels. They also tend to have very well-defined patterns by day of week and season. As a result, many resorts rely on occupancy-based pricing to drive revenues, and packages or amenity add-ons to enhance overall property profit performance. Given the multitude of potential revenue streams within a resort, there are a wide range of revenue maximisation opportunities to be captured through personalisation.



Let’s take for example a resort in Bali that consists of beachfront villas, traditional hotel rooms with meetings and events spaces, and is located 30 minutes from Denpasar Airport. In this case we have a resort that drives both strong leisure weekend business and strong mid-week group business. This resort has 15 room types, charges an additional rate for third- and fourth-person occupancy and historically captures a three-plus night length of stay from their guests. In terms of number of pricing decisions, the resort has to make over a typical year, this could result in 15 room types multiplied by 365 days in the year times three occupancy price points times seven length-of-stay price points, which works out to 114,975 pricing decisions in the year—and that’s just for calculating the Best Available Rate (BAR) alone. This is not even considering fluctuations in pricing as demand shifts or additional rate plans.



Given the multitude of pricing decisions needed, optimised pricing at the room-type level by length of stay results in very personalised price points. Think about the difference in price points if you had a family of four looking for a junior suite for a Thursday to Sunday stay pattern versus a single business traveller looking for an executive king for a Tuesday to Wednesday stay pattern. Even if these two guests were looking for the same room type, we’d see very personalised price points for each of them. Layer this level of pricing optimisation on top of the diverse set of products, rate plans and chargeable amenities a resort offers, and already you are offering accommodation packages and price points personalised to a guest’s needs, without ever having to ask for personally identifiable information.

Resorts also take a significant portion of business—sometimes upwards of 70 percent—from wholesale tour-and-travel contracts. This may lead some resort owners to view personalised approaches to pricing as a lesser priority compared to traditional hotels due to having rates set far in advance, rooms occupied and even total guest spend preconfigured, but this should not be the case. Yes, the agreed contracts help ensure the resort stays busy, but with less control over pricing and availability, how does a resort know if these arrangements truly create the best outcome for their bottom line? A savvy revenue manager will conduct a thorough analysis of their wholesale contracts, outlining areas where rate negotiation or availability can be optimised.

Cultivating asset value for resorts is all about capitalising on the unique revenue opportunities these businesses create. Compared with urban-based hotels, resorts are challenged by much more complicated business models and a diverse range of revenue streams. Resorts require a more tailored approach than the typical hotel. This approach should account for flexible guest rooms to accommodate families of all sizes, while pricing per person or by room, as well as managing an abundance of package offers and contracted wholesale rates.

Pricing will continue to evolve. Buyer expectations are on the rise because technology provides more transparency and immediacy to our consumers. The guest’s ability to tailor their experience will only continue to grow, and customer choice will be the next pricing opportunity. In today’s environment, hotels, especially resorts, are discovering ways to leverage the data they have now and cutting-edge technology to optimise and deploy those hundreds of thousands of pricing decisions every day. Each of those is becoming more hyper-personalised and delivering results that lead to greater revenue opportunity and profit potential.


#hotelier #hotelierindo #indonesia #hotelierindonesia #hotnews #hotelnews #hospitality #breakingnews
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BILLY HO BRINGS SOOTHING SOLACE TO CANGGU THROUGH THE COMFORT FOOD OF HONG KONG, JAPAN AND SOUTH KOREA

Every culture has its culinary comfort zone, from the Cha Chaan Tengs of Hong Kong to Japan’s Izakaya and the Hanoks of South Korea, and now Billy Ho recreates this nurturing and indulgent atmosphere in the heart of Canggu, Bali.

Although each culture is unique, at Billy Ho there is a similar and consistent philosophy of providing restoration of the soul through food, drinks and company. In many cultures, traditions in cuisine originate in the desire to take some time out from the craziness of life and simply enjoy the moment encapsulated in a meal. By elevating the epicurean experience to a reflective and peaceful experience, the enjoyment of a meal nourishes more than just the body.

In Hong Kong, the Cha Chaan Tengs are ‘retro-quirky’ or ‘old-school original’ places where the citizens go to find simplicity and respite from the manic bustle of the city. Traditionally they serve a curious mixture of ‘nursery noodle’ dishes, sweet milk toasts, and luncheon meats over macaroni. Pork buns and pineapple “bo lo yau” buns are also staple in these establishments served with cups of steaming milk tea.

In Japan, the Izakaya create a neighborhood hangout where friends congregate without agenda. Originating as far back as the late 19th century these communal neighborhood establishments provided a place for the growing population of working, or salary men to blow off steam before returning home to their families. The Izakaya serve traditional snacks such as sashimi, yakitori, grilled meat and seafood, salads, pickles, fried foods, regional delicacies, hot pot dishes, rice and noodle dishes, shared snack style at a sitting bar where conversation is not mandatory, but drinking is, although the more traditional bars have a time limit for customers, thoughtfully sending them home after two hours.

In South Korea many people like to spend their precious recreational time at teahouses, or Hanoks, where the architecture and atmosphere is central to the experience. Often an oasis of calm, the Hanoks’ shelves of ornaments, soft lighting and traditional music are popular with university students, writers and all who seek the delicacy of an ancient tea tradition. Healing teas like the five berry omijacha are coupled with tiny sweet morsels and patjuk, a bean and rice flour porridge known to clear the mind.Billy Ho captures the essence of these gathering places, providing a calm and inviting atmosphere to kick back, forget the world outside and enjoy a meal and a few drinks away from Bali’s crowded streets. The restaurant offers a communal dining table and a 7-meter bar that sits before Canggu’s first ‘beer wall’, showcasing hand-crafted beer and the Billy Ho take on classic cocktails.

Slow, authentic and adventurous, combining grassroots sensibilities with a twist of inspiration best describes how Chef Tim Bartholomew likes to cook. Caring about food and produce at every point- from its origin and how it is stored and treated, to how it is cooked and prepared, Tim likes to share his vast knowledge in creating excellence in all aspects of his craft.

Chef Tim Bartholomew’s and Will Meyrick’s menu at Billy Ho is a unique and sophisticated take on the comfortable cuisine of Hong Kong, Japan and South Korea. Guests might begin with a selection of starters such as tuna sashimi with smoked chilli ginger flower and black tabiko and torched tokusen beef rump with fried garlic charred leek tare shoyu and salted egg yolk sauce before a special salad dish such as Korean style Ssam of smoked pork belly with pickled chilli mustard green, aged daikon, fresh lettuce, shiso leaf, 3 kinds of wild mint and wheat flour pancake or tuna tataki with green chilli koshu, pickled jalapeno, wasabi mayo and som saa dressing. 

Billy Ho offers a selection of roasted meats served with maderin pancakes or steamed boa”s such as roasted pork belly served with pickles kim chi and condiments and BBQ Peking duck served with choy sum and hoisin dressing whilst the Yakatori and grilled selection includes B.S. duck meat balls, yakitore sauce, shoyu and egg and octopus served with fermented chilli and kimchi cucumber. Main courses include twice cooked short rib beef with tamarind and homemade shrimp paste glaze, wok tossed wild mushroom salad and served with fiery nam prik gupi and grilled red miso grouper served with pickled red cabbage with green chilli cashew nuts and white miso crustacean sauce.

The space at Billy Ho has been beautifully designed by Rob Sample, with a high ceiling decorated with giant black bamboo. The wall behind the bar is created with coloured sirap wood whilst guests enjoy chairs made from local leather in the seating area, as well as wicker chairs, hand woven loom chairs and a tattoo-inspired feature mural showing native flowers, by local Canggu artist Ogud, well known for his work in Bali.

Billy Ho is the latest offering by master chef Will Meyrick, the genius behind some of Bali’s best and most authentic restaurants. Will is well-known across the country and one of the most respected maestros of the South-East Asian food scene. He continues to explore the culinary landscape of Asia, taking inspiration from the unique food culture of each destination. He can be found at street stalls, in neighborhood kitchens and backyards, at markets, getting off the beaten track to get to the heart of the dishes that move and shake him, tracking down the original recipes that are handed down through generations.

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SOM CHAI - A Culinary Journey through Tribal Lands #3 : The Tenggerese People

Embark on an evening of discovery as Will Meyrick and Ben McRae present a menu gleaned from the traditions of one of Java’s most revered and magical tribal cultures, the Tenggerese.




The Tenggerese
Direct descendants of the Majapahit Princely kingdoms who live in the East Java region around the sacred Mount Bromo, the Tenggerese are a resilient and strong society that takes great pride in celebrating its distinctive culture through festivals, tribal gatherings and elaborate weddings.

Buddhism, Animism and Hinduism run like ribbons entwining Tenggerese religion into their ancient beliefs of Ancestor worship creating a complex and fascinating culture that uses foods to communicate to the gods.

The Dinner
For this special event the culinary celebration will be a recreation of specific dishes found in the regions of Malang and Surabaya that integrate the Tenggerese belief in worship and physical wellbeing through an alchemical balance of connecting man with his maker.

Will has recently been exploring the lands of the Tenggerese, spending days travelling through the imposing volcanic topography to discover how Mount Bromo, revered by the Tenggerese as sacred, dictates the yields of crops and livestock and produces the contrasting flows of abundance and hardship that create this extraordinary cuisine. Dry dishes less common elsewhere, full of rich spice, are served with Nasi Aron, a type of rice cake, or Nasi Tumpeng, yellow rice piled high in a concial shape.

The Visuals
A visual exploration of the Tenggerese Festival Yadnya Kasada and other aspects of Tenggerese culture will be guided by David Metcalf, a renown photographer and guide whose knowledge of Indonesian culture spans from his years living in Jakarta and Bali and working in some of the most remote indigenous areas of the archipelago. David’s mission has always been to create communicative and supportive links to the raw purity of Indonesia’s last tribal cultures. By bringing images of the sometimes stark yet intricate communities that exist beyond the reach of ‘modernity’ he believes that the audience can understand the need for these brilliant and sophisticated cultures to retain their integrity without loosing their tribal authenticity.

The Event
Designed to inspire and awe this special event has been conceived as a multidimensional introduction to one of Indonesia’s most ancient surviving civilisations. The evening will be a vibrant and joyful journey into a land steeped in magic and beauty to meet people who honour ancient traditions with fierce pride and devotion while freely sharing culture and cuisine.

Som Chai invites you to join in a celebration of Indonesia’s rich Indigenous, cultural heritage.

A Culinary Journey through Tribal Lands #3 : The Tenggerese

Saturday February 16th

7.00PM

Price : 700K NETT (15% goes to Handep Haruei Foundation)

Limited Seats

Book Now:

0878 8866 1945

https://cho.pe/theTenggeresePeople

More infos:

https://handepharuei.com/

https://www.davidmetcalfphotography.com/




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MANDARIN ORIENTAL, MARRAKECH LAUNCHES ROMANTIC ESCAPE OFFER AND RICHARD EKKEBUS, TWO-MICHELIN STAR CHEF FROM HONG KONG WILL BE OFFERING EXCEPTIONAL FRENCH CUISINE

Hong Kong, 25 January 2019 - Mandarin Oriental, Marrakech will host a pop-up by Chef Richard Ekkebus, Culinary Director at The Landmark Mandarin Oriental, Hong Kong, in February. The two-Michelin star Chef will present his contemporary version of classic French cuisine to diners at the resort’s Mes’Lalla restaurant on 1 and 2 February 2019.

Building on his early success, Richard became a pupil of some of the greatest Michelin three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy. Among his many awards, he received the Chevalier de l’Ordre national du Mérite from the President of France, in 2015, in recognition of his contribution to French cooking. 

The Michelin star chef is good at creating contemporary menu infused with the freshest, most exclusive and unique ingredients. While Amber restaurant undergoes renovation, Richard and his team will travel to Morocco to introduce diners to his exciting reinterpretation of French gourmet cuisine and to explore the rich diversity of Morocco’s own culinary culture.

Richard will offer a set menu to diners at Mes’lalla, priced MAD 980 per person. Reservations are available subject to availability.

For more information and bookings, please visit www.mandarinoriental.com, or contact Mandarin Oriental, Marrakech on +212 5 24 29 88 88 or at[email protected].

Set within secluded gardens filled with 100,000 fragrant roses, Mandarin Oriental, Marrakech has launched a romantic getaway offer for couples to enjoy this magical setting. Roses, cocktails, spa treatments, intimate dinners and other treats are available to couples with the resort’s Romantic Escape offer. For added adventure, guests can explore the mysterious city of Marrakech with private tours of its Medina, museums and historical sites.

The Romantic Escape offer starts from EUR 1,150 per night for one person, and includes:
  • Luxurious Villa accommodation
  • Breakfast for two in the privacy of guests’ Villa
  • Welcome display of 100 roses
  • One bottle of Veuve Clicquot Brut Champagne and special treats
  • One four-course romantic dinner for two, including two tantalizing cocktails, in Mes'Lalla Restaurant
  • Two one-and-a-half-hour spa treatments in a double spa suite
  • Round-trip transfer from Marrakech Menara Airport
  • Fast Track through the Airport
  • Complimentary late check-out until 2pm
  • High-speed Internet access
The Romantic Escape package is available from 1 January to 31 March 2019. A minimum two-night stay is required. For more information and reservations please visit our website: https://www.mandarinoriental.com/marrakech/la-medina/luxury-hotel.
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A culinary journey through tribal lands

The Event

Som Chai, Will Meyrick’s restaurant, is introducing a series of cuisine culture collaborations: “A culinary journey through tribal lands”

Will Meyrick and Ben McRae are hosting events with other culinary stars from around the region for 2019.

A series of events on promoting the best of Asian food, modern and traditional.

As they say: “to embrace the future you must learn from the past”


Before they had to travel, Hmong tribes, a long time ago, led to the pickling, brining, and fermenting of a vast array of meats and vegetables in the name of preservation. Many of these techniques and ingredients remain essentially unchanged to this day.

This is why Som Chai is embarking on a different journey taking its grassroots of fundamental techniques of cooking with locally sourced, found and foraged ingredients taking you back to nature and traditional ways of cooking, featuring recipes from Will Meyrick travels collaborating chefs from around south East Asian


The renowned Chefs will kick off their first collaboration on 8th December show casing unique hill tribe, of northern Thailand, Vietnam, Yunnan and Laos, it has has been a longtime passion of Will Meyrick to understand how to preserve this culture. Everlasting passion starting in 1998 that he keeps by going there as often as he can. These stories and recipes are testifying the importance of preserving people and the culture.

Chef's Table dinners will be recurring events happening in Som Chai, under the influence of Will Meyrick. Menus will range from 5-7 courses that will change based on the ethnic tribes around Asia.


Special collaboration with David MetcalfFor the first dinner, on December 8th, Som Chai will focus on Hmong Hill Tribes. Will Meyrick and Dave Metcalf spent two weeks in North Vietnam in September 2018, visiting the Hmong Hill Tribes, travelling around the villages and markets sampling the delicious food, photographing the people and stunning landscapes.

Dave Metcalf is a professional photographer who specialises in indigenous photography and support indigenous programs in Indonesia to preserve the environment and culture.

Supporting Ethnic CommunitiesThe proceeds of the dinner and 50% of the photographs sold will go to supporting impoverished ethnic communities around the region.

Join us for an evening to support this important project, fusing food and photography which shows you how cultures have come together and shaped one another.

There will be some of Dave’s and Will’s photography for sale on the night and 10% of the cost dinner will go to support Indigenous education, sustainable food production in Borneo and Mother Jungle story telling programs.

Will MeyrickAs a chef and lover of beautiful cuisine, Will Meyrick has always been intoxicated by the spices, flavours and textures of South East Asian food. Will enjoys travelling throughout the region, finding and meeting real people who produce food that really expresses the heart of their cultures. These experiences have been the influence of his 5 highly successful restaurants in Bali: Sarong, Mama San, Hujan Locale, Tiger Palm and Som Chai

Ben McRaeAn accomplished award-winning chef, passionate about crafting innovative, balanced dishes, using the best the local region has to offer. He’s now collaborating with Will Meyrick as Executive Chef of Sarong Group.

InformationsTicket price : 500k ++ per person.
Our drinks trolley will offer a selection of cocktails and wines to perfect your culinary experience

Date:
December 8th

Reservations:
+62 878.8866 1945

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THE ESSENCE OF AN ITALIAN SUMMER

The spring/summer season is upon us, which means it’s time to settle in and enjoy the warmer weather with enticing cocktails and tapas-style snacks at Joe’s Bar and long lunches and sumptuous dinners at Agostinis inspired by the fresh flavours of Italy in summer.

AGOSTINIS

Agostinis is the creation of siblings Dan and Dion Bisa and represents a natural expression of their lifelong passion for good, simple Italian food, the kind they grew up with. Designed by Kelly Ross, Agostinis brings the heart of Friuli Venezia in Italy’s north to the nation’s capital and welcomes guests in the Italian tradition of friends, family, laughter and great food.

Located in the trendy inner Canberra suburb of Kingston, the restaurant reflects the Bisas love of Italian food and culture, and is named in homage to their mother Marisa, whose family owned a small bar in Northern Italy bearing the family name of Agostinis, before migrating to Australia in the 1930’s.

Irrepressible Romano Chef Francesco Balestrieri leads the kitchen team where his menu is a celebration of simple authenticity, prepared to perfection. Pasta is freshly made to order in house and Agostinis pizzas are created in the open kitchen using the freshest ingredients and a special Neapolitan artisan technique where the pizza dough naturally rises for 72 hours before going into the state-of-the-art rotating Marana Forni pizza oven. Imported from Verona, Italy, it is the only one of its kind in Canberra and is capable of cooking15 perfect pizzas at one time.

The current menu is inspired by the traditional cuisine of northern Italy, with dishes such as Agostinis Antipasto Originale - fennel & chilli salami, San Daniele prosciutto, bresaola, Montasio, roasted vegetable caponata & sourdough; Frico – based on Marisa Bisa’s own recipe, this is a typical dish from the Friuli region of Italy, with paper thin layers of Montasio cheese & potato, oven roasted to form a heavenly, crunchy, chewy morsel; Lasagne ali Ragu - Italian lasagne with slow cooked pork shoulder, sandwiched between hand-made pasta sheets and topped with grated Reggiano parmigiano; and Pancia di Maiale - melt-in-your-mouth slow cooked pork belly with pureéd pumpkin, roasted fennel, hazelnuts & radish.

The Bistecca alla Fiorentina, for 2-3 people to share, is the house specialty - weighing in at 1kg, this Tuscan superstar is a classic aged T-Bone prepared simply with salt and rosemary, grilled to medium rare and left to sit and contemplate before being served with parmesan shoe string fries, salsa verde & truffle butter. Then there are the bianca or rossa pizzas, created by the specially trained ‘pizzaiolo’s’, which are prepared in the traditional Roman style with fewer ingredients working in absolute harmony on the light and airy base.

Groups can enjoy the one-meter long Mama Mia pizza with a selection of three toppings. It is recommended to reserve space for ‘Dolci’ with treats such as the Semifreddo al Pistacchio- heavenly pistachio semifreddo served with berry gel, strawberries & candied pistacchio or the always popular Agostinis’ Tiramisu – made to order with savoiardi biscuits, freshly brewed coffee, marscapone mousse.

During the recent northern summer, Chef Francesco accompanied owner Dion Bisa on a gastronomic tour of Italy, gathering inspiration for the new season’s menu and enjoying the authentic ingredients and dishes of his native country. Together they visited the fresh produce markets of Rome, frequented the secret little pizza joint in Venice favoured by the local gondoliers, and visited Gianni Brunelli’s Brunello vineyard in Tuscany, the source of one of Agostinis’ favourite wines.

They sampled Tuscan wild boar prosciutto, Roman porcini mushrooms and soft summer truffles, fabulous fresh Venetian seafood and dark cereal flour tagliatelle in Bologna. So taken was Francesco with this pasta that he is currently making it from scratch at Agostinis, the only restaurant in Canberra where guests can experience it.

Chef Francesco's new additions to the menu at Agostinis are inspired by his recent Italian odyssey and pay homage to the time-honoured simplicity of Italian cooking, using fresh, light ingredients, beautifully prepared using traditional methods. A combination of melt in the mouth slow cooking, light and breezy pasta and memorable desserts usher in the warmer months, whilst enjoying a beautiful wine and great company.

Examples of Dishes

Carpaccio di Manzo


Inspired by the famous dish created by Giuseppe Cipriani, founder of Harry's Bar in Venice, super thinly sliced Tasmanian eye fillet is rolled with pink pepper and served with jalapeno, radish and roquette, providing a superb frisson between the meltingly tender beef and the spicy crunch of its accompaniment.

Pappardelle al Ragu d’Agnello



This dish combines lamb shoulder slow cooked in a white wine sauce for 12 hours with daily house-made pappardelle. Typical of spring fare from the Tuscan region, this light and flavourful dish is a classic.

Gnocchi con Ricotta



By using lemon-infused ricotta gnocchi instead of traditional potato, this dish is lighter in taste and consistency, making it the perfect spring dish. Served with fresh peas, asparagus and lightly salted ricotta, the gnocchi is house made daily.

Pancia di Maiale



Inspired by the roast pork of Bologna, locally sourced pork belly is slow cooked for 10 hours and served with a deliciously crispy skin, pumpkin purée and roast fennel, providing classic sweetness and crunch and a simple, strong balance of flavour.

Semifreddo al Pistacchio



This spectacular dessert is a tribute to the Bronte pistacchio, considered the best in the world. A soft, semi-frozen pistacchio ice cream is served with raspberry purée, fresh berries and candied pistacchios.

Torta al Caramello
Luxuriously decadent and not too sweet, slightly burnt caramel toffee is combined with a dark chocolate ganache on a short crust pastry base and served with crumbled Amaretto biscuit

The carefully curated wine list at Agostinis has been designed not to overwhelm, but to provide the best Italian wine experience possible with a balanced array of varietals from all over Italy, alongside a few Australian favourites. Agostinis also offers 100% Italian made wines on tap.

Agostinis Design



Interior designer Kelly Ross, has created a tableau where every object within the space is customized or custom made, with a backstory that ties back to the central narrative of the life of Marisa Bisa; all whilst providing a delicious backdrop and stage for business travellers, families and friends to see, be seen and enjoy the unique atmosphere. By creating something in between a gallery and a modern theatre experience in the restaurant, Ross maintains a delicate balance between past and present; history coupled with modernity, celebration and surprise.

The pink glow of neon signage frames the entrances from the hotel lobby or the street, where customers arrive in the free-spirited, spacious front section of the restaurant, flanked by the bustling open kitchen with ‘pizzaiolos’ tossing their dough and flames leaping from busy stovetops. Diners looking for a quieter, intimate experience move further through to the next section, with a more serene ambience, alongside the glamorous bar, where they can slide into the comfort of a leopard-print booth and order a glass of something Italian.

Ross’ designs revolve around a ‘heart’; a sample of fabric, tile or treasure that communicates the essence of the space and for Agostinis it was a series of botanical prints and a fine leopard print from Kingdom Home, represented by Sydney based fabric studio Emily Ziz, which line the banquettes throughout the space. The vibrant patterns speak clearly of Marisa’s contemporary Australian life whilst the dolomite, limestone and tile refer back to her Italian origins.

The materials used in the restaurant have been lifted from and inspired by the geologically complex region of Friuli Venezia, the Agostini family homeland in northern Italy, which is known as limestone, dolomite and marble country. The limestone marble counter that runs the length of the open kitchen is veined with dolomite, whilst the copper light installations hanging above the entrance from the hotel lobby are complete with dolomite counterweights.

The stonework feature wall takes inspiration from the cobbled streets of Marisa’s hometown of Prato Carmico with gold highlights representing glints of alpine sun refracting off the rough limestone. The feature tile in the kitchen is from a series named ‘Puzzle’ by Mutina, which has 8 colour families, each with 6 designs within it, whilst three Libran constellation light features by Australian designers Anaesthetic Design feature in the main dining area. A striking wall mural by James Manning depicts a scene from Marisa’s hometown from days gone by whilst a wonderfully weather-beaten Vespa sits before the terracotta tiles of the kitchen as a romantic nod to modern Italy, conjuring images of espresso sipped in Italian piazzas.

Agostinis Al FrescoThrough the bar and a billowing blush curtain, Agostinis outdoor terrace is festooned with lights and macramé hung greenery and offers a beautiful al fresco setting, perfect for relaxing in one of the Andreholm Paris Café chairs and enjoying a Negroni or Spritz from the extensive aperitivo menu or a glass of Italian wine followed by a deliciously light Italian meal during the warmer days and evenings. The terrace is licensed to hold 50 people for cocktails and canapés or 30 for dinner and can be privately booked.

JOE’S BAR



Joe’s Bar is a curious meeting place to enjoy the curated wine list or enjoy a classic or more adventurous pre-dinner drink from an enviable cocktail list. Joe’s has a selection of over 20 varieties of gin, both international and local, with a comprehensive list of bespoke G&T’s that highlight regional botanicals – the perfect refreshing cocktail during the warmer months. Alongside this is a collection of classic Italian aperitifs and cocktails and a bespoke Negroni list that instantly transports guests to a sun-drenched Tuscan terrace. Joe’s barrel-aged, small batch Negroni’s are created in-house from a variety of select ingredients before being patiently left to come of age.

To whet the pre-dinner appetite, Joe’s presents the ‘Art of the Aperitivi’, Italian tapas-style antipasto plates designed to snack on and accompany a glass of vino, aperitif or refreshing beer.

A small bar with a big vision, Joe’s Bar is designed by Kelly Ross with big, bold statement details that draw the eye, creating a sense of time and place that is akin to architectural storytelling. A concrete curtain seems perfectly at home in the intimate space.

Venetian cultural and aesthetic cues are constantly interwoven into the design of the space with the metaphorical characteristics of elements such as fine Murano glass weaving their way through the visual narrative, with results that are simultaneously raw and refined. Joe’s Bar is an immersive experience that creates curiosity - a desire to sit, order a drink and explore the details. A quirky rope installation, an unforgettable bright pinot-hued pink wall and low hanging lights make you look twice, absorbing the constant contradictions between soft and hard, old and new. The rich colour palette for the space is drawn from wine, with qualities of clarity, brilliance, tone and depth.

As the sun goes down, guests can sit at tables outside and enjoy the buzz or relax in the hotel lobby space and enjoy Joe’s attentive table service.

Joe’s Bar presents the Art of the Aperitivi - an excellent selection of Italian tapas-style snacks to whet the appetite whilst enjoying a cocktail or two.
Learn more about Agostinis and Joe’s Bar at: https://easthotel.com.au/eat-and-drink/

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Mövenpick Resort & Spa Jimbaran Bali Breathes New Life Into Sunday Brunch with Launch of Fun, Interactive Family Feasts

Five-star lifestyle resort reveals revamped Sunday Family Jazz Brunch concept, with more live cooking stations, a Peruvian Corner, outdoor acoustic band and much more...

Bali, Indonesia, 19 October 2018 – Mövenpick Resort & Spa Jimbaran Bali is bringing an exciting new buzz to Sunday brunch with a reimagined concept that features live music and more interactive cooking stations, creating fun-filled culinary occasions for the whole family.

Sunday Family Jazz Brunch at the resort’s lively Anarasa Restaurant will allow diners to indulge in an incredible array of dishes from all corners of the globe, including Balinese and Indonesian delicacies, pan-Asian delights, Western favourites, Indian and Middle Eastern treats, and even a Peruvian Corner.



Every brunch will be a highly-anticipated occasion, with more live cooking stations than ever before, adding to the sense of culinary theatre. A jazz band performing on the Anarasa Terrace will provide the perfect Sunday soundtrack and children will be kept entertained by a magician.

“Our Sunday Family Jazz Brunch has always been popular with guests, so we are delighted to elevate this much-loved concept with even more epicurean enjoyment and entertainment,” commented Horst Walther-Jones, General Manager of the Mövenpick Resort & Spa Jimbaran Bali. “I am confident that our new Sunday brunches will become unmissable occasions for in-house guests and local residents alike.”

The revamped Sunday Family Jazz Brunch will feature an extensive selection of culinary delights that will cater for every possible palate. Guests can savour Bali’s most popular dish, “babi guling” (whole roasted suckling pig), along with a mouth-watering selection of grilled premium meats and fresh seafood, all cooked to order.

Diners will also be thrilled by the authentic Asian noodle bar, pan-fried foie gras station, sizzling Indian tandoori chicken and succulent shawarma. Chef Renzo from Above Eleven Bali, the popular rooftop restaurant, will also be on hand to prepare the freshest Peruvian ceviche. These lively cooking stations will complement the classic spread of Sunday Brunch favourites, including the salad bar, sushi selection, pizzas, pastas, cold cuts and cheeses, plus plentiful Asian and international dishes.

And of course, every Sunday brunch experience is concluded by a delectable selection of desserts and sweet treats, including ice creams, cakes, pastries and much more.

Anarasa, the bright marketplace-style restaurant, provides the perfect backdrop to the Sunday Family Jazz Brunch. Overlooking the lush resort’s tropical gardens with indoor or alfresco seating, this impressive venue is ideal for every occasion, from romantic couples’ meals to large family get-togethers. A dedicated children’s dining zone means that young guests will be kept fully fed and entertained.

The new Sunday Family Jazz Brunch is priced at just IDR 450,000 net per adult and IDR 175,000 net per child (aged 12-16 years). Up to two kids under 12 years of age can dine for free if they are accompanied by with two adults, while additional children aged 3-12 years will be charged at IDR 87,500 net per child.

Diners can liven up their Sundays even further with a free-flow beverage package, which includes selected cocktails, wine and beer all for just IDR 350,000 net per person.

Take advantage on special “Pay 2 for 3” promotion in October and November 2018 taking place every Sunday from 12 noon to 4pm at Anarasa Restaurant. For more information and reservations, please call +62 361 472 5777 or email [email protected].

About Mövenpick Resort & Spa Jimbaran Bali

An award-winning family lifestyle resort, Mövenpick Resort & Spa Jimbaran Bali features 297 elegantly furnished rooms and suites and invites guests to immerse themselves in Bali’s laidback island lifestyle, vibrant culinary scene and rejuvenating wellness offerings just 100 metres from Jimbaran Beach. Along with five different dining venues offering a varied selection of cuisines, the resort also boasts an exotic pool with swim-up hammocks, pirate-themed Meera Kids Club, invigorating Arkipela Spa and the connected Samasta Lifestyle Village for additional shopping, wining and dining. Mövenpick Resort& Spa Jimbaran Bali and Samasta Lifestyle Village are owned by respected Indonesian developer, PT SummareconAgungTbk. For more information, please visitwww.movenpick.com/jimbaran-bali.

About Mövenpick

Mövenpick Hotels & Resorts makes moments by doing ordinary things in an extraordinary way. Providing an upscale, relaxed and uncomplicated guest experience, Mövenpick recognises that small gestures make a big difference. Whether it is chocolate hour every afternoon, customised sleep technology to ensure a restful night or specially created fun and healthy kids’ menus, Mövenpick creates a human and warm environment for guests, business partners and employees. Committed to sustainable practices and caring for its local communities, Mövenpick is the most Green Globe certified hotel brand in the world. Founded in Switzerland in 1973, but with a heritage of food and beverage excellence stretching back to the 1940s, Mövenpick holds a growing portfolio of more than 80 hotels in 24 countries. Mövenpick is part of AccorHotels, a world-leading travel and lifestyle group which invites travellers to feel welcome at more than 4,500 hotels, resorts and residences, along with some 10,000 of the finest private homes around the globe.

movenpick.com | accorhotels.com

Mövenpick Resort & Spa Jimbaran Bali
Jalan Wanagiri no. 1 – Jimbaran, Bali 80362, Indonesia
Phone: +62 361 472 5777
www.movenpick.com

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Mango Tree Returns To Dubai With Launch Of Vibrant Thai Bistro Concept At Hilton Dubai The Walk

BANGKOK, THAILAND (16 October 2018) – Leading Asian restaurant operator, Mango Tree Worldwide, has formed a landmark partnership with Hilton Dubai The Walk that will bring an innovative new style of Thai dining to hotel guests and residents.


Under this milestone agreement, Mango Tree Worldwide will launch a full-service bistro at Hilton Dubai The Walk, the four-star hotel and residence in the city's popular Jumeirah Beach area.

The menu will highlight the cuisine of southern Thailand, which blends perfectly with local tastes; for example, the restaurant will focus on seafood, which is a key ingredient in Thailand's spectacular southern beach destinations. It will also feature a series of dishes using lamb, a favourite among Arabic diners, as well as serving handmade flatbreads.

Southern Thailand and the Middle East share many common cultural elements, and some of the herbs and spices used at the new Mango Tree Thai Bistro will be familiar to local diners in Dubai. In addition, guests will be treated to an array of intriguing dishes that are not typically found of the menus of Thai restaurants; for example, watermelon salad with dry shrimps is an ancient southern Thai recipe that is being revived by Mango Tree's inventive chefs.

With its original menus, southern Thai focus and trendy, chilled-out vibe, Mango Tree Thai Bistro at Hilton Dubai The Walk will truly stand out from the crowd. This stylish new restaurant is scheduled to open in the last quarter of 2018, marking Mango Tree Worldwide's return to Dubai.






"Our new Mango Tree Thai Bistro promises to deliver something never before seen in the region; a vibrant dining destination that is less formal than traditional Thai restaurants. Hilton Dubai The Walk attracts a large number of families and guests on extended stays, so this bold bistro concept with indoor seating and outdoor patio will be perfectly suited to guests who want a casual place to dine, couples and groups of friends seeking a fun and lively evening out," said Trevor MacKenzie, Mango Tree's Global Managing Director.

"Hoteliers are increasingly looking for professional and well-reputed restaurateurs to manage their F&B outlets. Hotel restaurants are no longer solely for in-house guests; they can often become attractions in their own right, drawing in local diners and international travellers. This can also help create a real point-of-difference for hotels, while raising the quality of their F&B above the competition. We are delighted to partner with Hilton Dubai The Walk and look forward to welcoming diners in Dubai to our exciting new Mango Tree Thai Bistro later this year," he added.

Mango Tree Worldwide now operates over 60 restaurant outlets in 12 countries around the globe under a series of distinctive brands, all of which serve a range of authentic Thai and Southeast Asian dishes.

The new hotel partnership business model will help Mango Tree achieve its target of reaching 100 restaurant outlets worldwide by 2020.

The Mango Tree

The Mango Tree group is a dynamic, innovative and fast-growing company that has a vision to bring authentic Thai cuisine with a creative twist to the world, and to plant a Mango Tree in every major world city. At the vanguard of the global Thai food explosion, the Mango Tree group comprises the Mango Tree, Mango Tree Bistro and Mango Tree Cafe brands, as well as Coca, the contemporary steamboat suki concept. The group's heritage dates back to 1957, when Khun Srichai Phanphensophon opened the first Coca restaurant in Surawong, launching the suki trend in Thailand. The pioneering spirit continued when the group's CEO and celebrity chef Pitaya Phanphensophon, Srichai's son, opened the first Mango Tree restaurant in the heart of Silom in 1994. Today, the group operates more than 70 restaurants and cafes in 15 countries in Asia and the Middle East. Part cultural ambassador and part culinary innovator, Mango Tree has charted a course to become the premier global Thai cuisine brand, delivering quality Thai cuisine, stylish design, and intuitive service that always exceeds diners' expectations.



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Mango Tree Returns To Dubai With Launch Of Vibrant Thai Bistro Concept At Hilton Dubai The Walk

BANGKOK, THAILAND (16 October 2018) – Leading Asian restaurant operator, Mango Tree Worldwide, has formed a landmark partnership with Hilton Dubai The Walk that will bring an innovative new style of Thai dining to hotel guests and residents.

Under this milestone agreement, Mango Tree Worldwide will launch a full-service bistro at Hilton Dubai The Walk, the four-star hotel and residence in the city's popular Jumeirah Beach area.

The menu will highlight the cuisine of southern Thailand, which blends perfectly with local tastes; for example, the restaurant will focus on seafood, which is a key ingredient in Thailand's spectacular southern beach destinations. It will also feature a series of dishes using lamb, a favourite among Arabic diners, as well as serving handmade flatbreads.

Southern Thailand and the Middle East share many common cultural elements, and some of the herbs and spices used at the new Mango Tree Thai Bistro will be familiar to local diners in Dubai. In addition, guests will be treated to an array of intriguing dishes that are not typically found of the menus of Thai restaurants; for example, watermelon salad with dry shrimps is an ancient southern Thai recipe that is being revived by Mango Tree's inventive chefs.

With its original menus, southern Thai focus and trendy, chilled-out vibe, Mango Tree Thai Bistro at Hilton Dubai The Walk will truly stand out from the crowd. This stylish new restaurant is scheduled to open in the last quarter of 2018, marking Mango Tree Worldwide's return to Dubai.





"Our new Mango Tree Thai Bistro promises to deliver something never before seen in the region; a vibrant dining destination that is less formal than traditional Thai restaurants. Hilton Dubai The Walk attracts a large number of families and guests on extended stays, so this bold bistro concept with indoor seating and outdoor patio will be perfectly suited to guests who want a casual place to dine, couples and groups of friends seeking a fun and lively evening out," said Trevor MacKenzie, Mango Tree's Global Managing Director.

"Hoteliers are increasingly looking for professional and well-reputed restaurateurs to manage their F&B outlets. Hotel restaurants are no longer solely for in-house guests; they can often become attractions in their own right, drawing in local diners and international travellers. This can also help create a real point-of-difference for hotels, while raising the quality of their F&B above the competition. 

We are delighted to partner with Hilton Dubai The Walk and look forward to welcoming diners in Dubai to our exciting new Mango Tree Thai Bistro later this year," he added.Mango Tree Worldwide now operates over 60 restaurant outlets in 12 countries around the globe under a series of distinctive brands, all of which serve a range of authentic Thai and Southeast Asian dishes.

The new hotel partnership business model will help Mango Tree achieve its target of reaching 100 restaurant outlets worldwide by 2020.



The Mango TreeThe Mango Tree group is a dynamic, innovative and fast-growing company that has a vision to bring authentic Thai cuisine with a creative twist to the world, and to plant a Mango Tree in every major world city. At the vanguard of the global Thai food explosion, the Mango Tree group comprises the Mango Tree, Mango Tree Bistro and Mango Tree Cafe brands, as well as Coca, the contemporary steamboat suki concept. The group's heritage dates back to 1957, when Khun Srichai Phanphensophon opened the first Coca restaurant in Surawong, launching the suki trend in Thailand. The pioneering spirit continued when the group's CEO and celebrity chef Pitaya Phanphensophon, Srichai's son, opened the first Mango Tree restaurant in the heart of Silom in 1994. Today, the group operates more than 70 restaurants and cafes in 15 countries in Asia and the Middle East. Part cultural ambassador and part culinary innovator, Mango Tree has charted a course to become the premier global Thai cuisine brand, delivering quality Thai cuisine, stylish design, and intuitive service that always exceeds diners' expectations.