Friday, September 23, 2016

Tea Heaven in Starbucks Teavana

We’re both an avid fan of coffee that we often skipped the other half of the pair. The same goes whenever we landed on our local Starbucks®. It’s always about Americano and Double Ice Shaken Espresso. Until the recent Teavana™ craze hit in. 

As a guest, Tea Specialist Ratna Somantri often encounter the apologizing host that he/she could only serve tea. She thought the apology isn’t necessary. Indonesia is one of the largest tea producing countries and has been exporting the commodity since 1800 to Europe. That’s why Starbucks® decided to give tea a go. “We try to bring interesting experience for our customers in Indonesia, who always look for new experience,” explained Sari Siswami, head of Marketing Starbucks Indonesia. 

So, here’s where Teavana ™ enters the spotlight. Starbucks Teavana Handcrafted Beverages and Starbucks Teavana Full Leaf Tea Sachet were launched in all 250 stores in Indonesia. Available in hot or cold mix, the name derived from “Tea Heaven” and arrived in pyramid bags of loose tea. The pyramid shape is crucial because it allows loose tea to expand while brewed. 

Monday, September 12, 2016

Spice by Chris Salans: An Ubud Taste for Share

Ubud has never disappointed you. From art to food and the combination of two, there’s always something to discover in this part of Bali. On her recent visit, Fiona stopped by to taste another masterpiece of Chris Salans, the man behind Mozaic. A place called Spice.

Hi, this is Fiona!

Chris Salans is known for his signature cuisine which infuses local Balinese flavors with French cooking techniques. I had been eyeing on this restaurant since my last visit to Ubud, but it was full. This time I arrived with my fiance and he apparently is the perfect man to share the moment and the flavors. 

Located in the center of Ubud, this bright spot, unfortunately isn’t available for reservation, so we arrived early to choose the table we wanted to. My choice was the one by the massive glass window that allowed us to see the life of Ubud. It’s a warm-welcoming place with laidback atmosphere and delicious dishes. The chef, American-born Chris Salans is also the owner of Mozaic, which offer equally unique gastronomy experience through its ever-changing menu. But this is Spice, and we’ve yet to discover the taste.

Thursday, September 8, 2016

Homemade Pasta Countdown at AW Kitchen by Akira Watanabe

Pasta party brought Fiona back to AW Kitchen by Akira Watanabe. She was there for her fiance's birthday dinner. But today is all about pasta. Please follow Fiona and her pasta-venture and be prepared to droll over the delicious dishes.

Hi, this is Fiona.


Let's begin with two different kinds of cold pasta served as appetizer: Tiger Prawn Capellini with Gazpacho Sauce (red) and Japanese Mushroom Capellini with Japanese Radish Sauce (green). I have an internal conflict about which one I like better. But in the end, the sourness of gazpacho sauce, played with sweet and tender shrimp and fresh summer veggies win the battle.


Then just like magic, plates of homemade pasta appear on the table. Fortunately it's for sharing so I can try them all. I guess this is when insanity started to surrender to taste buds.