Tuesday, October 21, 2014

BART, Bar @ The Rooftop, Artotel Jakarta - Thamrin


Indonesia’s lauded new hotel group, Artotel Indonesia, will open a rooftop bar at its Thamrin property Oct. 17. In the jammed crazed capital with its high-rises and notorious traffic, Bart offers an air of luxury, a seventh floor rooftop sanctuary mixing lively atmosphere, hospitality and panoramic views of the leafy residential district of Menteng and the glass and marble corridor of Jalan Thamrin and beyond.

“Seven floors above street level is distance enough to forget about the snarl of traffic below,” said hotel general manager, Daniel Sunu Prasetyo. “The clubby and industrial fashioned interior is a refuge for the weary office manager, a casual perch to enjoy a sip and a bite with friends and coworkers and appreciate the stillness that elevation provides.”


The owners had BART in the planning since the hotel opened in October, 2013, a concept that mixes modern art and accommodation positioned as stylish boutique, a property that is considered mid-range affordable boutique with a central location that attracts a balance of international tourists and local business people.

“We planned to open the hotel first and focus on the essentials of comfortable accommodation, hospitality and art events while running almost a consistent 90% occupancy since opening,” said Artotel Indonesia CEO, Erastus Radjimin. “’Bar at the rooftop or, BART, was a project we put on hold until our first year anniversary was behind us and that time is now.”


As part of its anniversary celebration on Oct. 17, BART will be the press venue for seven Indonesian artists and their “Art for Everyone” exhibition held at the hotel’s Mezzanine gallery through to Dec. 1 2014.  

BART features an eight-person VIP room with AC although general manager Daniel Sunu Prasetyo says the overhead fans and rooftop breeze make for a comfortable setting and with plenty of cover for up to 100 people in the event of rain.

Editor in chief of Jakarta-based Destinasian magazine, Chris Hill says: “Rooftop bars are increasing in popularity as people come to appreciate the vertical respite they offer from life at ground level, not to mention views that are intoxicating in their own right. From Singapore’s Sands Skypark to New York City’s Ink48 and Aer at the Four Seasons Hotel Mumbai, having a drink high in the sky is just more fun.”

About Artotel Jakarta - Thamrin
Artotel is a play on the words “art” and “hotel”. Art refers to the contemporary art-influenced design of the lobby, public areas and hotel rooms. These designs are created by local artists as part of Artotel's efforts to directly support and promote Indonesian contemporary art.

"Art isn't just a decorative accent here, but is rather part of a totality that delivers a distinctive experience for guests. Along with its artistic emphasis, Artotel is committed to providing quality accommodation in terms of service as well as product, such as the ”Art Bedding Collection” which is designed to pamper guests, and the exclusive Artotel Amenities in each studio room. This Art concept has inspired Artotel's preparations for the design concept, character, and all applications and functionality, down to preparing our business activities as a whole," said Christine Radjimin – Chairman Artotel Indonesia. “The lobby of Artotel Jakarta-Thamrin isn't just a lobby as it is in a typical hotel, but also functions as a Rotation Gallery, creating an atmosphere and experiences that change monthly for guests.”

Just as art pieces are never exactly alike, each Artotel Indonesia property exhibits different designs and signature colors, such as purple for Artotel Jakarta-Thamrin and orange for Artotel Surabaya. Apart from colors, every Artotel property is also assigned a distinctive ART quotation which reflects the unique characteristics, personality and concept of that Artotel. Going forward, Artotel Indonesia will expand to other properties in Indonesia such as Artotel Bandung (2015) and Artotel Bali-Sanur (2015), each with different hotel concepts of course.

As an art inspired design hotel, Artotel targets smart travellers looking for strategically located accommodations with quality facilities in which they can experience the unique "ARTmosphere" at an affordable price.

”.....usually art hotels in this world just have a vacant room hung with many paintings (or artwork) and call themselves art hotel. At Artotel, we don't just hang up paintings (or any artwork), rather we integrate the art itself as part of the overall hotel concept and design. We hope that our hotel guests will have a lasting experience and impressions while staying at Artotel, from the check-in to the check out process. At Artotel, we believe and are committed to our core values namely Creativity, Artistic, Simple and Efficient,” said Erastus Radjimin – CEO Artotel Indonesia.

Artotel Thamrin has 107 Studios (rooms), 1 Restaurant & Bar under the brand RoCA (Restaurant of Contemporary ART), 2 meeting rooms with capacity for 10 – 200 pax, an Art Gallery, Business Center and a Roof Top Bar.

This world is but a canvas to our imagination.

About Artotel Indonesia
Artotel Indonesia is a Hotel Management company that focuses on hotels with art inspired design, led by young business professionals with experience in property, the hotel industry, design & branding, sales and marketing. Artotel Indonesia has two properties in operation in 2013, namely Artotel Surabaya  opened on July 7, 2012 and Artotel Jakarta-Thamrin which launched on 17 October 2013. Going forward, Artotel Indonesia will expand to other cities such as Artotel Bandung (2015) and Artotel Bali-Sanur (2015), each showcasing a unique hotel concept.

Making money is art, and working is art, and good business is the best art.

Sunday, October 19, 2014

Bali


Pantai di Bali
BALI cukup populer di dunia, bahkan kadang-kadang melebihi Indonesia. Berbagai julukan diberikan kepadanya, Conde Nast Traveller Rusia tahun 2013, misalnya, memilih Bali sebagai pulau terindah di dunia.

Majalah travel terkemuka tersebut memang rutin menyelenggarakan kegiatan readers choice award untuk mengetahui berbagai kategori wisata dan sarana pendukung yang disukai oleh masyarakat Rusia.

Untuk meraih penghargaan tersebut, Bali harus bersaing bersama nominator lain, yakni Phuket, Maladewa, Mauritius, dan Yunani. Meskipun saat ini banyak pilihan pulau-pulau cantik untuk berwisata, pesona keindahan Pulau Bali tetap menjadi pilihan utama para turis dunia.

Tapi popularitas Bali bukan lantaran alamnya saja, tapi juga sisi lain, yang tidak diungkap di siaran resmi tentang wisata Bali. Kalau Anda sempat menyaksikan film dokumentasi Cowboys in Paradise, terungkap cerita tentang cinta kilat yang marak di Pulau Dewata tersebut. Para pria hadir dengan “profesi lain”, yakni memberi perhatian istimewa kepada wisatawan yang kesepian.

MALE Zone
Tawaran berkencan tidak hanya datang dari si pria. Wisatawan wanita pun seakan tidak mau kalah mencari sensasi yang sama, dengan memburu pasangan sesaat seiring dengan nikmatnya suasana Bali yang indah. Wanita Jepang tercatat paling agresif.

Dari berbagai alasan kunjungan turis Jepang, tidak sedikit yang mencari pria lokal untuk melampiaskan energi berlibur yang berlebih. Namun, konon ada perbedaan antara turis Jepang dan turis lain, khususnya yang berasal dari AS, Eropa, serta Australia, yang lebih ekspresif mengungkapkan keinginannya.

Meski berbeda, mereka sepakat sisi eksotis pria lokallah yang menarik perhatian. Pria lokal di sini bukan berarti pria Indonesia, tapi lebih merujuk pada pria asli Bali. Ia tak tahu alasan wanita Negeri Sakura memilih pria lokal. Tapi bisa jadi fisik dan aktivitas yang dekat dengan pantai menjadi pesona tersendiri, yang berbeda dengan pria Asia Timur pada umumnya.

Dikutip dari situs Tribunnews, Yukio Murakami, penulis lepas Jepang, mengungkapkan di media mingguan Nikkan Gendai (edisi 11 Mei 2010, halaman 5), sebagian besar wanita Jepang yang berkunjung ke Bali memiliki tujuan lain, yakni mencari pria Bali yang memiliki profesi lain itu.

Pada 2005, mulai banyak turis wanita Jepang yang berkunjung ke Bali untuk berlibur. Di Pulau Dewata mereka mengisi liburan dengan belajar surfing, relaksasi pijat, yang menuju aksi utama, bahkan tidak sedikit yang kawin kontrak selama tinggal di Bali.

Mendapat perhatian turis wanita Jepang tak semudah mendapat perhatian turis wanita negara lain. Hal ini membuat muncikari harus bergerak lebih halus dan mengerahkan banyak siasat untuk menawarkan jasanya.

Sifat wanita Jepang cenderung pemalu dan pasif. Diperlukan keahlian berkomunikasi tanpa memaksakan kehendak, meskipun sebenarnya tujuannya sudah diketahui bersama. Biasanya topik pembuka seputar daerah wisata di Bali, spot liburan menarik, aktivitas yang dapat dilakukan, dan akhirnya tujuan utama, yakni mendapat pelukan hangat.

Bagi wanita Jepang, pria lokal cenderung tahu bagaimana harus bersikap. Pria lokal yang memang “bekerja” sebagai penjual kehangatan akan mendekati turis yang terlihat menginginkan “servis” tapi malu mengungkapkannya.

Perbedaan karakter turis Jepang dengan turis lainnya, menurut seorang pengajar surfing, sebutlah Andre, memang menjadi bahan pertimbangan. Sebab, kata dia, turis Jepang tergolong pribadi yang royal mengeluarkan uang untuk mendapatkan apa yang diinginkan.

Sifat dermawan wanita Negeri Sakura menjadikan pria penjual kasih sayang setuju melakukan kawin kontrak. Bahkan ada yang meneruskannya dalam lembaga pernikahan yang sesungguhnya dan membangun rumah tangga. Namun, jika hanya untuk menjadi “teman dekat”, reputasi turis wanita asal Jepang cukup dikenal.

MALE 104
Bila dicermati, demand yang datang kebanyakan dari turis wanita yang ingin menikmati “hidangan” lokal khas Bali. Andre mengungkapkan hubungan profesional antara pelatih dan murid pun memiliki potensi membentuk ikatan yang lebih istimewa.

Menurut dia, tidak sedikit turis asing yang ingin menikmati tawaran lain, yang seolah menjadi kebutuhan yang wajar sebagai manusia. Belum lagi suasana Bali yang mendukung bagi turis asing, baik yang datang sendirian maupun bersama teman-teman wanitanya yang ingin merasakan pengalaman berbeda.

Tidak sulit, tapi tak terlalu mudah pula mencarinya. Andre menjelaskan, kawasan wisata ternama memiliki banyak individu yang siap membantu. Adapun jalur untuk mendapatkannya bisa beragam.

Ada turis wanita yang membangun keakraban terlebih dulu, mencari langsung, dan ada pula yang menggunakan jasa muncikari untuk mendapatkannya. Beda jalan, tapi tujuan mereka satu, yakni mendapat teman tidur selama berlibur. Namun Andre juga tidak memungkiri ada kisah turis wanita yang menjalin hubungan dengan pria lokal berlandaskan rasa sayang dan ketulusan hingga ke jenjang pernikahan. What happens in Bali stays in Bali!

Sumber: MALE Zone, MALE 104 http://male.detik.com

Saturday, October 18, 2014

Luxury Wedding

The Ritz-Carlton Crafts Picture Perfect Memories as Largest Luxury Wedding Atelier in Asia Pacific


Wedding planners at The Ritz-Carlton are redefining the art of the wedding atelier by curating artisanal luxury wedding shows fuelling the dreams of couples looking for an intimate affair or a lavish dream wedding that would rival royalty.

In Asia-Pacific alone, The Ritz-Carlton creates more than 2,000 luxury weddings each year, making The Ritz-Carlton the largest luxury wedding atelier and host in the region. Each wedding is elegantly choreographed in opulent detail with handpicked artisans, resulting in picture perfect memories. Some senior wedding planners alone have orchestrated over 500 weddings each.

These real weddings from around the world can now be seen in the first Chinese edition of The Ritz-Carlton Weddings magazine which was launched this month. Romantic weddings featured include the Princess Bride, the story of a Chinese couple who created their very own Royal Wedding at The Ritz-Carlton, Tianjin, which recreated an enchanted forest in the hotel’s ballroom and a horse and carriage ride around the old city quarter. Extraordinary destination weddings include underwater weddings in Phulay Bay, a Ritz-Carlton Reserve in Krabi, Thailand while venues with dramatic skylines of Hong Kong and Shanghai have also been created for couples looking for a white wedding in the sky.


“Creating milestone moments and transforming dreams into reality have always been the hallmarks of a Ritz-Carlton dream wedding,” said Michelle Caporicci, Regional Vice President – Sales and Marketing in Asia Pacific. “Many couples look for themes that fit their personalities while balancing the needs of their respective families, which our wedding planners help them to navigate. The wedding fairs we create in each of our hotels are the first step to help them imagine their dreams.”

“The Ritz-Carlton Wedding Magazine has always been a way for couples and their families to showcase the latest trends and ideas. Having a Chinese edition for the first time is a major step in showcasing international and regional trends in language,” she added.

Curating wedding shows with the right luxury artisans and partners and sharing stories of some of our couples is one way to inspire brides and their families. On ritzcarlton.com, couples can use a wedding planning checklist to dream about every detail, and then a wedding specialist flawlessly brings the event together. From the creation of invitations and favors to florists, talented couturiers, photographers, lingerie and jewelers, The Ritz-Carlton Wedding Fairs bring these dreams to life in a dramatically staged themed showcases that put couples in their wedding.

“Bringing weddings to life through shows and the wedding magazine displays the creativity of our ladies and gentlemen and the artisans who work with us and showcases the unforgettable memories we help to create,” she said.

The Flying Doves

New Year’s Eve Celebrations @ Hotel Gran Mahakam

Fresh Crab Salad
A New Year is on the way! Hotel Gran Mahakam proudly presents “The Flying Doves” to celebrate the countdown to 2015. Inspired by the peace, beauty and elegance of the doves, we will prepare a stunning New Year’s Eve celebrations with a flawless decoration in red and bronze, a harmonious music and illusion performances to amuse our loyal guests.

Once you entered the lobby area, the beautiful Saxophonist with an invisible chair will immediately welcomes you with the festivity vibes. To highlight the celebration, our Chefs will be ready to pamper you with Fresh Crab Meat and Tofu with Endive Salad, Australian Beef Brisket & Vegetable Terrine with Orange Mustard Dressing, Duck Confit with Cranberries Sauce, Baramundi and Saffron with Ginger Tomato Sauce.

Duck Confit with Strawberry Sauce
Frozen Apple
Mini Chocolate Coated Fruit Tartlet
For Indonesian food lover, they will prepare Nasi Daun Jeruk and Lontong Mahakam to indulge your palate. They also prepare Baked Oyster with Horenzo, Foie Gras and Cream Cheese. Finish your evening in style with selections of fine desserts; Ice Cream on Frozen Apple, Mini Chocolate Fruit Tartlet, Chocolate Melt, Kue ape and Pancong Kopyor.

Comfortable surroundings, elegant décor and the finest attention to detail are the hallmarks of Gran Mahakam’s unparalleled services. Its elegantly furnished 158 rooms, International Restaurants, Bar & Lounge, function rooms, SPA and health center, contribute to give to the European-baroque-style architecture a feel of warmth, comfort and ease that is most found in friend’s homes.

Let Hotel Gran Mahakam be, for yourself, family, friends and colleagues, the perfect venue to highlight the end of the year!

Wednesday, October 15, 2014

Wine Terbaik untuk Penumpang Air France


Bersamaan dengan musim panen anggur Eropa, Air France memperbarui pilihan wine kepada penumpangnya dengan berbagai jenis wine Prancis. Di seluruh jaringannya, sejak September 2014, bekerja-sama dengan Paolo Basso, sommelier terbaik dunia tahun 2013, Air France membuat daftar pilihan brand wine baru yang spesial. Untuk kabin La Première dan kabin Bisnis, dia bekerja-sama dengan Bettane & Desseauve, pengarang dari French Wine Guide.

Berkat pengetahuan para ahli wine internasional tersebut, penumpang Air France dapat menikmati berbagai pilihan wine spesial selama perjalanan mereka.

Untuk memandu Air France dalam memilih dan menawarkan wine yang cocok bagi perjalanan udara, Paolo Basso memiliki beberapa pertimbangan seperti tekanan kabin dan AC yang bisa mengubah persepsi kita tentang rasa wine. Selanjutnya, daftar pilihan wine tersebut diperbarui setiap dua bulan untuk memanjakan para traveler.

Pilihan wine tersebut terdiri dari jenis wine lama dan baru seperti Médoc Château Rollan de By 2009 yang menjadi favorit dari Paolo Basso yang tersedia pada kabin Bisnis Air France. Sedangkan untuk kabin eksklusif La Première, Bettane & Desseauve dan Paolo Basso telah memilih wine dari kebun anggur terbaik dan paling eksklusif di Prancis seperti Champagne dan Bordeaux, serta Burgundy dan Rhone Valley, yang cocok untuk dihidangkan pada saat penerbangan udara.

Setiap tahun, satu setengah juta botol wine termasuk delapan ratus ribu botol Champagne disajikan di penerbangan Air France.


Tentang Paolo Basso
Paolo Basso, terpilih sebagai sommelier terbaik Eropa pada 2010 dan sommelier terbaik dunia pada 2013. Dia merupakan satu dari lima sommelier dunia yang pernah mendapatkan kedua penghargaan bergengsi tersebut. Dia merupakan pria berkewarganegaraan Italia dan Swiss.

Tentang Bettane & Desseauve
Sejak tahun 1995, Michel Bettene, Thierry Desseauve dan tim ahli mereka telah melakukan perjalanan untuk menjelajahi kebun anggur di seluruh Prancis dan menulis tentang buku panduan wine tahunan mereka: ‘Grand Wine Guide to France’. Setiap tahun, mereka merasakan antara 40.000 hingga 50.000 jenis wine dan memilih yang terbaik. Hampir 20 tahun, mereka telah mengembangkan database pertumbuhan wine, yang meliputi total 4.000 kastil dan 60.000 wine dengan karakterisasi teknis dan keunggulan komersialnya masing-masing.

Thanksgiving Celebration @ Bengawan, Keraton at The Plaza


Celebrate Thanksgiving with your family and friends and savor the finest Thanksgiving dishes, an elaborate seafood and grill station with fresh oysters, Alaskan king crab, Kobe beef, seared foie gras, and an extensive Mexican and International buffet selection.

Indulge in classic Thanksgiving dishes and seasonal specialties, such as slow roasted whole turkey with sweet potatoes marshmallows ginger glazed, chestnuts & sage stuffing, mashed potatoes, cranberry sauce and turkey gravy; slow roasted leg of lamb with mint sauce; salmon & scallops tournedos with fresh ginger crust and pineapple balsamic reduction. Finish with a row of heavenly desserts, cleansed with an endless flow of non-alcoholic or alcoholic drinks including Billecart-Salmon Champagne, wines and cocktails. Chef Lamberto comments, “It is such a delight to have the opportunity to bring people together with their family & friends and to present them with a memorable Thanksgiving dining experience.”

Enjoy Thanksgiving Dinner Buffet on 27 November 2014 from 6.00pm to 10.30pm and Thanksgiving Weekend Brunch on 29 November to 30 November 2014 from 12.00pm to 3.00pm for IDR 995.000++ per adult, inclusive of endless pour of Billecart-Salmon Champagne, wines & cocktails and IDR 495.000++ per adult, inclusive of free-flowing mocktails, sparkling water, iced teas, fresh juices & soft drinks. Prices are subject to applicable service charge and government tax. All booking require full prepayment.

About Keraton at The Plaza, a Luxury Collection® Hotel
Inspired by the Javanese word for “palace,” Keraton at The Plaza is a distinct and intimate luxury hotel offering a unique, modern interpretation of the rich Indonesian culture.  Rising from the 8th to the 22nd floors of the Keraton building, Keraton at The Plaza is ideally located in the heart of Jakarta on Jalan Thamrin, a prestigious address that includes embassies, corporate headquarters, museums and Jakarta’s high-end shopping and entertainment complex, Plaza Indonesia.

Keraton at The Plaza offers 140 spacious guest rooms and suites, including four sumptuous Keraton Suites more than 135sqm each.  Ranging in size from 61 – 140sqm, each guest room and suite is a haven of Javanese luxury, offering an open floor design with spectacular views of downtown Jakarta through floor-to-ceiling windows.  With interior design by SCDA Singapore and Burega Farnell, the sleek décor of Keraton at The Plaza is inspired by the diversity of Indonesia’s geography and culture, with splashes of color, rich woods, and intricate Batik floral patterns. Artworks displayed throughout the hotel are commissioned to Hadiprana, a famous Indonesian interior designer.

More info, please contact (62-21) 50302993 or email bengawan.keratonattheplaza@luxurycollection.com

Monday, October 13, 2014

Hao Chi Taiwan @ Shang Palace, Shangri-La Hotel

Featuring Master Chef Eddie Liu who will showcase enticing Taiwanese cuisine

Master Chef Eddie Liu
Shang Palace proudly presents an extensive selection of Taiwanese cuisine from 6 to 19 October 2014.  Eddie Liu, master chef and well-respected assistant director of food and beverage at Shangri-La’s Far Eastern Plaza Hotel, Taipei, will be the champion chef at Shang Palace, Shangri-La Hotel, Jakarta for this event.

Guests will be introduced to the culture of Taiwanese cuisine through more than 15 a la carte dishes, three set menus and a series of activities, including a wine dinner and cooking demo.  Master Chef Eddie has specially designed the event’s ‘Heart of Asia’ Taiwanese dishes.

Taiwan is home to an ethnic and cultural diversity that influences its culinary culture.  Taiwanese cuisine has been strongly influenced by foods rooted in mainland China’s Fujian province and by the cuisines of Fuzhou, Chaozhou and Guangdong.

During the Taiwanese food festival, guests can have a complete Taiwanese cuisine experience through three set menu options: Taipei 101, Sun Moon Lake and Mount Ali, which includes such dishes as Braised Sea Cucumber with Scallion, Taiwanese Beef Noodle Soup, Braised King Prawn in Lobster Oil and Steamed Glutinous Rice with Mud Crab.  The set menu is available starting from Rp588,000++ per person. All the set menus will include a glass of Oustric wine.

Guests may enjoy these dishes a la carte with additional items, such as Roasted Duck, Sautéed Fish Fillet in Rice Wine, Deep-Fried Shrimp Roll in Tainan Style, Baked Beef Short Ribs and Steamed Chicken Rice with Rice Wine.  These ‘Heart of Asia’ Taiwanese dishes will also be available during the Taiwanese weekend brunch, which includes the regular dim sum buffet brunch and a la carte Taiwanese specialties.

Deep-Fried Shrimp Roll in Tainan Style
Taiwanese Basil Leaf Braised with Chicken
To enrich the guests’ knowledge of Taiwanese culinary art, Master Chef Eddie Liu will share his expertise through a cooking demo on 11 and 13 October 2014.  Guests can register for the activity for Rp500,000 net per person (includes lunch).

Steamed Glutinous with Mud Crab
Master Chef Eddie Liu has especially designed a seven-course Taiwanese menu to be complimented by exquisite wine selections from Bernard Magrez.  This exclusive one-night-only Taiwanese wine dinner will be available on 15 October 2014 for Rp688,000++ per person.

Chef Eddie has a wealth of culinary knowledge and also widely known as a veteran chef with nearly 40 years of experience. “I travel often, especially to China, to find inspirations, understand the dining market in major cities and search for various joint prospects,” said Chef Eddie.

He believes that cross promotional events would not only provide guests with great dining experiences, but also inspire and enable chefs to learn from each other.

The vibrant chef has continuously been recognised by many gourmet associations and won many awards over the years.  In October 2001, he was appointed vice president of Commanderie des Cordons Bleu.  A year later, he received the Star of Excellence recognition from the Chaine des Rotisseurs in Hong Kong.

The young Eddie majored in Chinese literature at National Taiwan University.  Prior to entering the culinary world, he worked as a film producer in Hong Kong in the early 1980s.  In 1983, he was given an opportunity to learn from experienced chefs at Sai Nam, a famous restaurant in Macau.  After four years of solid training for 16 hours per day in the kitchen, Chef Eddie returned to Hong Kong to manage Spring Moon Cantonese restaurant on the first floor at The Peninsula, Hong Kong.  The combination of the two work experiences prepared him well for his next adventure in Beijing, where he took on the job in the early 1990s of overseeing all restaurants at the five-star Hotel Nikko New Century Beijing.

Chef Eddie joined the Shangri-La’s family in 1993 as a pre-opening team for Shangri-La’s Far Eastern Plaza Hotel, Taipei. Currently he is appointed as assistant director of food and beverage and responsible for food and beverage marketing, executive management and menu planning for the hotel.

For information, call (021) 2939 9562 or book online at http://www.shangri-la.com/jakarta/shangrila/dining/ to receive more benefits.