Sky Pool Bar Café - Pengalaman Bersantap Di Langit Jakarta

Berlokasi di atas atap Hotel Indonesia Kempinski, Sky Pool Bar Café menawarkan pengalaman menikmati makanan yang berbeda. Pemandangan kolam yang terbentang dengan nuansa langit Jakarta ditambah tatanan taman hijau yang menarik dan tanpa kebisingan mengukuhkan konsep rileks dan menyenangkan saat Anda memasuki lokasi yang terletak di lantai 17 ini. 

Pilihan makanannyapun disesuaikan dengan konsep rileks, yakni light snack dan menu lain dengan porsi yang tidak terlalu mengenyangkan. Bayangkan, setelah selesai lelah berenang, Anda bisa menikmati, sebut saja, Sate Lilit, Wagyu Beef Burger, Thai Beef Salad, Calamari dan Tortilla Sandwich. Ditambah lagi dengan pilihan jus buah yang menyegarkan! Heaven!

The Pool

Oh ya, jangan lupa, disini juga ada spot yang pas untuk pesta BBQ dengan menu yang terdiri dari appetizer, sup, salad, main course dan dessert, yang bisa menampung hingga 50 pax. Nuansa malam dengan  pemandangan gemerlap kota Jakarta tentu akan menjadi pengalaman berkesan di tempat ini!

Selain datang beramai-ramai, tempat ini juga pas bagi pasangan yang menginginkan suasana romantis, karena didukung dengan pemandangan gedung pencakar langit di malam hari dan privasi yang terjaga.

Sate Lilit

Wagyu Beef Burger

Thai Beef Salad

Calamari 

Tortilla Sandwich

Sky Pool Bar Café is open daily from 7:00 to 20:00 and is accessible from the 17th floor           of the Ramayana wing of the hotel or from the 11th floor of Kempinski Residence.

Hotel Indonesia Kempinski Jakarta 
Jl. MH Thamrin 1, Jakarta 10310
Telephone: (021) 2358 3800 ext. 3889

food photos courtesy of Marisa Aryani & doc. Kempinski Jakarta

Paulaner Bräuhaus brings Bavaria right into the heart of Jakarta!

Executive Sous Chef Lucas Lommatzsch

Jakarta, 7 November 2013 – Bavaria’s biggest brewer, Paulaner International, has reopened Jakarta’s only microbrewery restaurant in a new location on Floor 2 East Mall Grand Indonesia Shopping Town overlooking the capital’s landmark Bundaran HI.

Operating under Hotel Indonesia Kempinski Jakarta management, the reopening of Paulaner Bräuhaus was well-anticipated by its huge following. Hotel management received more than a hundred emails during the renovation from people who said they missed Paulaner Bräuhaus.

Paulaner Bräuhaus is housed in a 1,100-square-metre rustic space with exposed brick walls, and the copper and steel brewing tanks are showcased at its centre. The restaurant features seating for up 400 guests, including a private dining room and stage where live music is performed nightly.
 

Of course, what they missed was the beer. Paulaner Bräuhaus features home-brewed beers, including the classic Munich Lager, Munich Dark, as well as seasonal brews such as Oktoberfest and Maibock.
Paulaner brewmaster, Arie Susanto, oversees the on-site microbrewery, which features customised brewing equipment designed by Kaspar Schulz, a German company that has been building brewery plants and equipment since 1677. The centuries old traditional Bavarian beer recipe is followed using imported ingredients from Germany. The beer is not filtered and contains no preservatives.

“Home-brewed beer simply tastes better than bottled beer,” said Susanto. “Bottled beer is filtered. Our beer is served fresh from the brewery so it is smooth, savoury and smells crisp.” 

Arie Susanto’s peers nicknamed him “the beer doctor”, as he planned to study at medical school before switching his major to beer engineering at Technische Universitat Munchen in Germany. Susanto was the only Indonesian to study the subject and the only one in the world to become a professional brewmaster.

Susanto has not always been a beer lover, but since finding his vocation, he has developed a taste for it. This hardworking brewmaster sticks to half a litre per day. 
And what better way to enjoy beer than with a plate of hearty home-cooked food? The menu is contemporary Bavarian cuisine. The extensive menu caters to a variety of tastes and includes, sausages, sauerkraut, schnitzelecke, salads, etc. The emphasis here is on good, genuine fare, not food that is cooked by the book—it is cooked with feeling. 

Paulaner Platter ( poached smoked pork chop, 1 Debrecener sausage, meatloaf, 2 Vienna sausages, 2 Nuremburger sauces & crispy pork knuckle, served with sauerkraut & mashed potatoes )

"Currywurst" chicken with french fries

Char grilled pork neck steak

Sauteed chicken strips in creamy mushroom sauce, market vegetable & spatzle

Breaded escalope "hunter style" chicken with mushroom sauce, pan fried potatoes & garden salad

Kaiserschmarrn (Emperor's Pancake)

About Master Butcher Patrik Quinter

Butchery runs in Patrik’s family, as his father and brother are also in the trade. Devoted to his job, this Swiss master craftsman can create 50,000 sausages in one day using 250 kilograms of meat. No mean feat for our expert butcher who also spent time at Paulaner Bräuhaus Beijing. At one point, Patrik gave up butchery to work in a bank, however he found he missed his trade so much that he returned six years later. An expert in his field, he can distinguish between meats simply by touch and can tell the age of a cow simply by examining its teeth. That said, his favourite meat for sausages is pork.

 

Paulaner Bräuhaus

Floor 2 East Mall Grand Indonesia Shopping Town

Jl. MH. Thamrin No. 1
Jakarta 10310, Indonesia 

Telephone: (021) 2358 3871

Opening Hours:

Lunch:

Monday – Sunday: 11:30 - 18:00

Dinner: 

Monday - Thursday, Sunday: 18:00 - 00:30

Friday – Saturday: 18:00 - 01:30

Bar:

Monday - Thursday, Sunday: 11:30 - 00:30

Friday – Saturday: 11:30 - 01:30

twitter: @PaulanerJakarta

facebook fan page: Paulaner Brauhaus Jakarta

website: www.paulaner-brauhaus.com/jakarta

food photos courtesy of Marisa Aryani & doc. Kempinski Jakarta

Matua, New Zealand’s First Sauvignon Blanc, Makes Official Debut

18 OCTOBER 2013, JAKARTA & BALI, INDONESIA - Here in Asia, a love affair with New Zealand wines is beginning. Matua, the producers of New Zealand’s first Sauvignon Blanc and New Zealand’s Wine Producer of the Year is now expanding its footprint in the region to include Indonesia.

Speaking from one of Matua’s vineyards outside of Auckland, Matua winemaker, Greg Rowdon, said he’s thrilled to see Matua expanding it markets in Asia.

He says, “When you taste a Matua wine, you really taste New Zealand in a glass. Our Marlborough Sauvignon Blanc is perfect for the climate in Indonesia, being crisp, refreshing and full tropical notes like passionfruit and guava. It’s also a wonderful food match for the rich and spicy flavours often found with Indonesian cuisine.

With demand for New Zealand wines continuing to grow, more Asian retailers, restaurants and wine bars are putting more of the country’s wines on offer. 

 

What to try

Keen to sample Matua wines? Greg Rowdon picks his favourites that are available in select food and wine retail stores in Jakarta, including Vines and Gourmet World, and in popular retreats, restaurants and bars in Bali.

• 2012 Matua Marlborough Sauvignon Blanc (Rp 454,800.00)
• 2012 Matua Marlborough Pinot Noir (Rp 454,800.00)
• 2011 Shingle Peak Sauvignon Blanc (Rp 499,800.00)
• 2011 Shingle Peak Pinot Noir (Rp 499,800.00)

Matua - most successful New Zealand wine brand

Matua has been gaining more international recognition in recent times. Late last year, Matua was named the 2012 IWSC (International Wine & Spirit Competition) New Zealand Producer of the Year Award (London). The latest release of their Marlborough Sauvignon Blanc (2013) has also just picked up a Double Gold at the China Wine awards as well as Gold at the New Zealand International wine show.

  

Matua now has 102 awards in total, including 12 trophies and 19 gold medals in the last 12 months – making it the most internationally successful New Zealand wine brand.

Greg Rowdon states, “While we’re proud of these wins, we don’t let it go to our heads.  For me, I just want to continue making premium quality wines that we can be proud of to share with the rest of the world.

“I can’t imagine doing anything else in the world other than making wine, so to be able to share our wine internationally is very humbling.”

About Matua Wines

Matua started out from a tin shed near Auckland in 1974. This is where they produced Zealand’s first Sauvignon Blanc and ultimately changed the way the world enjoys white wine. They were told it was a massive gamble, but they gave it a go anyway, and the rest is history. This pioneering spirit and passion to try new things to make great wines is still alive today. 

 

For more information, samples, images or interview requests, please contact:

Hermansyah

Wine Division Head

Email: hermansyah@pt-mgp.com

Contact no: + 62 21 5151 911