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A night to remember: Chef Arnold’s Glou kitchen takeover

The MasterChef judge took over Glou for one night with a five-course menu that fused comfort, technique and a hint of what is to come from both him and the restaurant.

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Chateau Angelus: Intertwining tradition with wine education

Château Angelus has brought centuries of Bordeaux's winemaking tradition and the brand's velvet-smooth vintages to Indonesia via a tasting event at St. Regis Jakarta in the heart of the city.

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Risotto, ribollita, realness: SOLA brings Tuscany to Menteng

Jakarta’s SOLA serves up modern Tuscan cooking in a space that feels like a nonna’s dining room, with a welcome bread ritual to match.

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Vilo Gelato: Can a scoop replace my daily apple?

A little lick of gelato every now and then goes a long, long way, especially when it’s dairy-free, sugar-free, low-calorie and rich in antioxidants.

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Steak for Iftar: The Ruth’s Chris way to breaking the fast

Sometimes, keeping it simple is the best way to go—especially when you’re breaking your fast with a great steak.

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From vine to vision: d’Arenberg elevates the wine-tasting experience

Chester Osborne, d’Arenberg’s chief winemaker, combines bold wines and innovative experiences to redefine the world of winemaking.

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Cafe Batavia: Taste of tradition, reimagined

Café Batavia’s revamped 2025 menu seamlessly blends timeless Indonesian and Indonesian-Dutch classics with bold, modern twists, offering a fresh take on heritage cuisine.

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Pio Cesare: Bringing nuanced wine from Piedmont to Jakarta

Federica Boffa shares how her family has produced wine for over 135 years across five generations.

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Club Sando: Elevated street bites meet nostalgia-charged flair

Expect polished renditions of Asia’s street fare at the pop-up sandwich joint’s new home in Cilandak.

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Our culinary cabaret: Jakarta’s top tables in 2024

With endless restaurants opening over the past year, we’ve narrowed down our four favorite places to dine in.

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French influence and Indonesian spices: A delicious recipe

Blending French culinary traditions with Indonesia’s rich ingredients creates a vibrant and evolving dining culture.

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To be FED by Made is to be loved

With a recent reopening that now welcomes walk-ins and an à la carte menu, this Seminyak restaurant offers everyone a sensory journey of flavors and textures with each dish.