Food & Drink

At Junsei, a Celebration of the Humble Yakitori

At Junsei, a Celebration of the Humble Yakitori

Bringing over its neck-to-tail yakitori specialties from London, Junsei in Senopati encourages diners to explore every part of the chicken, including its knee cap and aorta, all grilled over white Binchōtan charcoal.
The Craft of Eating with Your Eyes

The Craft of Eating with Your Eyes

From custom vessels and deconstructed forms to a playful game of hide and seek, across the city’s fine dining establishments, chefs are looking to visual plating to take on the role of storyteller.
Joining the Queue for Gado-Gado Taman Sari

Joining the Queue for Gado-Gado Taman Sari

Established in the 1960s, crowds loyally turn up at Gado-Gado Taman Sari in Mangga Besar for the classic Indonesian salad dish with cashew sauce.
Meatguy Steakhouse II Digs Into the Meat of the Matter

Meatguy Steakhouse II Digs Into the Meat of the Matter

Beneath the glamour of Meatguy Steakhouse II in SCBD Park, the meat of the matter still lies in appreciating the journey behind every quality cut of steak.
From the 90th Floor, Keyaki Serves Nuances of Kyoto Cuisine

From the 90th Floor, Keyaki Serves Nuances of Kyoto Cuisine

From the summit of Pan Pacific Jakarta, modern Japanese dishes come together at Keyaki with bearings of traditional Kyoto cuisine.
The Charkoal Philosophy

The Charkoal Philosophy

Charkoal in SCBD embraces the philosophy of primitive cooking, utilising wood, smoke, and fermentation processes to enhance the flavors of each ingredient in their 14-course degustation menu.