On The Menu: The Dark Arts (Tiger Tales Mandala)

Arek Suroboyo Jeffry Lukito bertemu Bayu Amus di kafe impian para penggemar cokelat After trading bean counting for cocoa beans, Surabaya native Jeffry Lukito opened a café that’s a chocoholic’s dream.

Jeffry Lukito meninggalkan studi akuntansi untuk membuka Kuapa Cocoa - Premium Chocolate Salon yang menawarkan menu cokelat unik.

Bagaimana asal mula Kuapa Cocoa berdiri?

Terinspirasi dari restoran cokelat Max Brenner di Singapura, saya kemudian tertarik mendalami cokelat dengan belajar otodidak selama tiga tahun dan magang di hotel dan pabrik cokelat di Surabaya. Saya juga bereksperimen dengan beragam cokelat. Dari sana terpikir untuk membuat kafe yang edukatif.

Edukatif seperti apa?

Banyak orang tidak tahu cokelat punya karakter rasa berbedabeda: silky, smoky, pahit, masam, bahkan pedas. Seperti kopi, karakter rasa dan aroma

cokelat sangat dipengaruhi oleh tanaman di sekitarnya. Saya juga melatih para “kuaparista” - barista cokelat - agar mampu menjelaskan tentang cokelat. Kita juga kerap membuat kelas pengenalan dan apresiasi cokelat.

Bagaimana cara membuat menu di Kuapa?

Eksperimen resep dari internet, buku, juga mengolah cokelat impor yang berasal dari satu daerah (single origin). Herannya, karakter rasa dan aroma unik cokelat impor itu hilang saat jadi hot chocolate. Saya menemukan proses pengolahan ideal setelah meminjam teknik olah kopi

untuk proses fermentasi dan pemanggangan biji cokelat. Cara ini sukses mendapatkan hasil konsisten antara rasa dan aroma cokelat di awal dan setelah diproses.

Menu favorit para tamu?

Hot Thick Chocolate dan Tipsy Chocolate yang dicampur liquor seperti vodka. Saya pribadi lebih suka hot chocolate, dengan single origin antara Carribean atau South African yang milky.

Ada menu khusus untuk Valentine?

Chocolate Fondue cocok untuk pasangan, terdiri dari irisan buah, kue sus kering, dan marshmallow yang dicelup ke larutan cokelat. Pilih cokelat

Ekuador untuk manis legit, South African untuk manis lembut.

G09, Spazio Mall, 33 Jln Lingkar Dalam, Surabaya


 

When he was just 22, Jeffry Lukito abandoned his accounting studies to become the head chef and director at Kuapa Cocoa – Premium Chocolate Salon. Lukito’s newly minted café offers a full menu of sweet creations.

What inspired you to open Kuapa Cocoa?

My love affair with chocolate began with a visit to a Max Brenner chocolate bar in Singapore. Then I learned about chocolate production on my own for three years by interning at different hotels and even at a chocolate factory in Surabaya.

How do you teach people to become Chocolate Connoisseurs?

If you ask most people what chocolate tastes like, they’ll muster up something like, “It tastes like chocolate”. What they don’t realise is that chocolate offers a full spectrum of fl avours: silky, smoky, bitter, acidic or even chilli-pepper hot. Just like coffee, it easily takes onthe tastes and aromas of other plants around the tree it’s picked from.

How did you develop your full chocolate menu?

I experiment by modifying existing recipes using imported single-origin chocolate. The first thing I ever learned was that the unique tastes and aromas weaken significantly when you heat them up. So, I copied the coffee technique by fermenting and roasting the cocoa beans to retain their original flavours.

Do you have a special Valentine Day menu?

Try the chocolate fondue with fruit slices, choux pastry and marshmallows. Choose Ecuadorian beans for thickly sweet chocolate or South African for sweet and silky.

G09, Spazio Mall, 33 Jln Lingkar Dalam, Surabaya

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On The Menu: Lions that lunch (Tiger Tales Mandala)

Lions that lunch

Tidak puas dengan pengalaman makan yang itu-itu saja, Bayu Amus mencoba sensasi makan dikelilingi predator ganas di Gianyar

Bertempat di kompleks kebun binatang Bali Zoo yang asri di Sukawati, Gianyar, restoran Okavango menawarkan pemandangan unik dan mendebarkan yaitu bersantap bersama kawanan singa Afrika. Tepatnya, bersantap sambil melihat para singa dari jarak sangat dekat, hingga satu meter saja! Namun jangan khawatir, pengelola restoran Okavango menjamin keselamatan para pengunjungnya dengan mengadakan pembatas berupa plexiglass tebal antara area makan pengunjung dengan area di mana para singa berkeliaran.

Dinamai berdasarkan salah satu delta terluas di Botswana, restoran dua lantai yang menu andalannya adalah buffet prasmanan Indonesia dan berbagai menu Barat seperti sandwich, pizza dan barbecue ini menampilkan suasana alam safari dengan interior terbuat dari kayu daur-ulang bekas kapal phinisi. Tentunya daya tarik utama restoran ini adalah atraksinya menjelang pukul 11:30 siang, yaitu pemberian makan singa. Pada saat inilah pawang akan memancing singa jantan untuk menghampiri pintu besi di samping restoran untuk melahap umpan yang dipasang tinggi. Berdiri di kaki belakangnya, singa jantan bisa mencapai ketinggian dua setengah meter - lebih tinggi dari kusen pintu rumah ratarata. Mendampingi aksi ini, para singa betina biasanya mendekat dan berkeliaran di dekat kaca ruang makan, namun tidak berani mengganggu kegiatan makan pejantan. 

Tak jarang ada pengunjung yang penasaran malah mendekat ke kaca jendela beradu pandang dengan si raja hutan. Tapi suara dengusan keras menggelegar akhirnya membuat pengunjung nekat menjauh ketakutan. “Ini pengalaman seru karena bisa makan berdekatan dengan salah satu hewan paling menakutkan di dunia. Sayang sebagian kacanya agak buram, harusnya lebih sering dibersihkan.” komentar seorang pengunjung dari Jakarta.

Atraksi lain yang tak kalah menariknya adalah parade hewan kecil jinak seperti landak, musang, juga burung besar yang semuanya dilakukan di dalam restoran. Tak jarang pengunjung terkejut saat tiba-tiba ada burung kakatua dengan bentangan sayap satu meteran melintas terbang cepat dan hampir menyentuh kepala mereka. Sebagai bagian atraksi, pengunjung diundang untuk ikut berpartisipasi dengan berdiri di tengah restoran sambil merentangkan tangan. Sesuai isyarat pelatihnya, seekor burung kakatua putih pun terbang meluncur ke tangan pengunjung tersebut, atraksi yang sering diabadikan untuk foto kenang-kenangan.


Not content with a run-of-the-mill dining experience, Bayu Amus enjoys a meal just steps from hungry predators in Gianyar

Located within the leafy Bali Zoo complex in Sukawati, Gianyar, Okavango Restaurant offers a heart-stopping, one-of-a-kind experience: dining with a group of African lions. Well, to be more precise, dining while viewing lions up close – very close. Not to worry, though, the restaurant management makes sure its patrons aren’t on the menu. There are thick plexiglass walls separating diners from the enclosure where the lions roam.

Named after one of the largest deltas in Botswana, the two-storey restaurant – which is home to an Indonesian buffet and offers Western dishes like sandwiches, pizza and grilled meat – boasts a safari theme; its interior is all decked out in recycled wood from pinisi (traditional Indonesian twomasted boats). But the lions are the star attraction.

Just before their 11.30am feeding time, the lions’ handler uses bait placed above a metal door to attract the male. By standing on its hind legs, the male lion can rise to a height of two-and-a-half metres – taller than the door frame. At this point, the lionesses usually wander in closer and prowlaround by the glass walls, careful to avoid disrupting the male’s activities. It’s not unusual for curious diners to edge closer to the wall and come eye to eye with the kings of the jungle. But just one roar tends to send them scurrying back to their seats. “This is a cool experience because I got toeat close to one of the deadliest animals in the world,” says a customer from Jakarta.

Another attraction here is a parade of small, tame animals– ranging from a weasel to a hedgehog to various large birds – that takes place inside the restaurant. Diners are typically taken by surprise when a cockatoo with a 1m wingspan suddenly fl ies by, narrowly brushing past their heads. Selected visitors are invited to participate by standing in the centre of the restaurant. On the trainer’s command, a white cockatoo glides to the participant’s outstretched hand, thus making for a memorable photo. Doing the same thing with the lions is probably not advisable.

FIND IT:

Okavango Restaurant

at Bali Zoo, Jl. Raya

Singapadu, Sukawati,

Gianyar, Bali, tel: 0361-

294357, 0361-298608.

Open 9am-5pm

Baca artikelnya online di "Tiger Tales Mandala" edisi Oktober - Desember 2013 di sini: http://www.ink-live.com/emagazines/tiger-tales-indonesia/1480/october-2013/

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Three Disciplines of Epicurean

ep·i·cu·re·an (adj.): Devoted to the pursuit of sensual pleasure, especially to the enjoyment of good food and comfort.

Being an epicurean means, you could fly to the seventh heaven by just encountering a good food! Eye closely shut, murmuring pleasant mumbling from your mouth as you experience that contemplation moment when the flavors stimulated your mind and senses (hence the word "foodgasmic" was invented).No need for drugs, psychotropic substances and the like, food alone can get you high.

However in order to go through the never ending quest of good food hunting, an epicurean must also endure the risks that comes with the exploration, including swelling of waistline, increasing weight, and impaired health. High Cholesterol? Bulging belly? While the risks sounds acceptable, in the long run you're facing serious, even permanent trouble. Stroke attack? Diabetes? High blood pressure? Those are the common illness that sooner or later are acquired by excessive and bad eating habit.

The truth is, being a true epicurean can be just as dangerous as a drug addicts, and that's why strong epicurean disciplines are needed.

First discipline, is to avoid addiction

As happens with any other habits or activities, when you abuse or overdo it, until reaching the point where you can't say no or stop, it will bring bad consequences. Food addiction is as bad as any other addiction, and it slowly developed through habits.

Emotional eating is one of the habits that borne addiction; because when you let your emotion overrules, there will be over attachment for things you know soothes you, and that's where things goes nuts and addiction kicks in. Not to say that you shouldn't enjoy your food, but let's stay sober and conscious all the time that you're eating. This way your mind can still judge when enough is enough.

Second discipline is by becoming a thoughtful eater

Meaning, knows your body and it's nutrition needs. Take a note of how much energy intake (and nutrition types) fits your lifestyle the best, then abide by these calculations. 1,800 - 2,000 calories a day usually good with moderately active person; meaning regular office joes who spends 6-8 hours a day sitting. 

Calorie counting challenged? Apply this simple rule: do not overeat, aims for modest satiation. Signs of satiety? Aside from feeling full, usually there will be an early warning in the form of belching/burping.

Moderation and being tactful are also two traits that keeps you from overeating. Moderation means knowing what your limits are; physically and emotionally, and consume only what's just enough. It's always better to finish eating with a decent amount of space left in your stomach, than feeling all bloated due to overeating. You can still have a bite later on if you're still feeling hungry, but you can't de-consume what you've already eaten.

Being tactful means, measuring your limits against the whole length of eating you have to sit through. If it's a single ala carte dinner then by all means it's alright to finish your plate; however on a multi-courses dinner invitation, don't let your host's hospitality fools you. There's a school of chef who believes "bigger portion is always better" so they send out dishes in large portions, but that doesn't mean you should clean up every plates served. If by habit you're usually feeling full after 15-20 bites of any food, then for a five courses dinner, i.e.: three appetizers, one main, one dessert, then three spoons of each dish is enough, maximum four.

And since your body needs regular exercise to work properly, don't forget to hit the road several times a week, jogging and walking are both good, or in the leisure of your own backyard doing a basic cardio to keep your health in balance!     

Third discipline is to practice the habit of chewing!

(Which is none the least important, and perhaps most easily applied)

Aside from making our food soft enough for our body to digest, chewing is also a practice that releases the meal's full flavor and aroma. Scientifically speaking, it happens due to the chemical reaction between your food and you saliva; which physically transform the food into its chemical compounds that your tastebuds identifies as the basic five tastes: sweet, sour, bitter, salty, and umami. The chemical reaction also sends the scents into smelling sensors in your nose, which is on average are 20x more sensitive than your tastebuds. In fact scientists found that your ability to smell plays a bigger role than your ability to taste in "tasting" food. 

(And it's also the reason why people having their smelling sensors weaken, i.e.: due to cold, or physically damaged in an accident, finds food less enjoyable) 

Simply speaking, the more you chews the more its flavors are released, the more pleasure experience you have from eating!

The lack of healthy chewing habit, can usually observed in Epicureans who are overweight: they swallows their food before it chewed thoroughly. Since the food is barely processed, it conveys only small amount of experience, which are then compensated with eating more food to achieve that emotional satiation, thus overeating occurs. By letting it to become a habit, various health problems will slowly emerges.

So, can an epicurean maintain a healthy lifestyle? For sure! As long as they willing to discipline themselves! (byms)

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Improving The Waiting Experience

People are emotional beings, we measure most things in our live based on how we feel about them instead of how it really happens, hence perception often takes precedence over facts, or over actual measurement.

The same case happen when people are put into a customer's role, and having to wait for their food to be served when they're eating out in a restaurant. A very fat chance is, if you feel bored, 10 minutes are probably too much a wait, while if you feel excited while waiting, 15 minutes passed quite effortlessly.

Hence the key of providing positive waiting experience lies in the restaurant's ability to provide their customers with involving and interesting activities.

This is what happen when I visited Hazara in Jl. Agus Salim, Jakarta quite a while ago; interesting restaurant ambiance, charming dining company, and comfy on the floor seating complete with fluffy pillows, are more than enough to make me feel occupied and excited for the duration of our food to finally arrive even that it passed the 15 minutes mark. On top of that, the premise also provides various table games both from local origin (congklak) to a more obscure origin games like card games or backgammon. They also have a mini pool-table free for customers to play with.

On another occasion and different topic, same positive waiting experience happens at this modern barber shop Citi: Cuts at Sarinah bldg, Jl. MH Thamrin, Jakarta. They provides the latest Men magazine, e.g.: FHM, Maxim, Cinemags, which makes waiting time passed so fast it even felt disturbing that your turn comes too soon -- while on reality I waited for a barber to finish his half-done job on a customer's hair, which normally takes about 15-20 minutes.

So if you're a business owner, which one would you aim for: the actual length of waiting your customer must endure? Or the quality of experience your customer is having while they're waiting?

Improving The Waiting Experience

As mentioned in the beginning of this writing, the Waiting Experience could be improved by providing things that could get your customers to be involved in an interesting and exciting activities while enduring the wait, e.g.:

  • TV with favourite channel showing (e.g.: Sports for men, reality shows for women, cartoon for kids, music for teens)
  • Live music
  • Interesting reading materials (e.g.: Fashion magazine for women, Men magazine, Newspaper, etc.)
  • Free starters (e.g.: bread sticks, crackers, etc.)
  • Free WiFi (if your customers have mobile devices, or if you want to attract customers from this category)
  • Table games (e.g.: Snake and Ladders, Backgammon, UNO Cards, etc.)
  • Physical games (e.g. Pool tables, Dart boards, Table football)

Should you think you have taken care of the food-waiting experience, and another Customer Satisfaction Survey verified that, then let's not forget "the other" waiting experience that you have to also take notice; the waiting experience for the bills, since it also requires your customers to wait.

Waiting for the bills - The other Waiting Experience

A good eating experience preceded by good waiting experience could still result in a negative satisfaction if customers have to wait too long for their bills to arrive, and their payment to be processed.

It remind me of this lovely semi-outdoor restaurant in Bandung, the Cafe Halaman at intersection of Jl. Siliwangi and Jl. Taman Sari. In the mid nineties, the place was so popular it was hard to even get parking space on weekends.

The food is great, prices are very friendly -- even for my college year's pocket, and the ambience is just wonderful, a good place to have dinner with your buddies, or for a date -- if you can stand the chance of encountering your fellow college buddies there, which most likely would happen.

A big minus of this place however, was the length of time it requires to greet the customers; welcoming them to the premise, and showing them their seat including handing the menu. What more likely to occurs is customers look for empty seats, occupy it, and then waving helplessly at the waiters to have their attention. And it wasn't because of the super busy peak hours; it was just the waiters are not trained to be attentive; e.g.: standing in their post unoccupied but doing something not service-related, staring mindlessly or maintaining their attention into areas outside of the dining floor, etc.

The other constantly annoying thing is the amount of time they requires to calculate for the bills; one measurement resulted in more than 30 minutes of waiting, while on other occasion it even allows us to leave the place without getting noticed and get into our car.

Outside of potential uncollected profits when customers leaving without paying, negative bills waiting experience simply hurts your business reputation.

As in my case, I informed the waiter in front of the entrance anyway, and it still requires another 5 minutes of waiting.

Improving The Other Waiting Experience

When a customer is done with his eats, there might still be activities they involved in, e.g.: having a chat with their dining partners, discussion over a topic, working on their laptops, updating Facebook status, etc. For these kind of customers, long wait for the bills is tolerable. However on majority, your customer have something else to do elsewhere after their eats, or even pressed by time to get into another activities after the eats, hence making short wait for the bills is very important. In this case, involving your customers into another activities to compensate the wait might not be the best option. You need to find ways to cut down bill preparation time, period.

Orders might get recorded incorrectly, assigned to a wrong table, or even not recorded at all, especially when it is additional. Having to rearranging and reviewing them during bill preparation could be complicated and takes time. Having a good track to what your customers are ordering then, is very important.

A good order recording then, is the crucial element in bill preparation, and it occurs in the very beginning of your customer servicing process.

Afterward a good reliable order calculating tools would become handy. No it doesn't always require fancy high-tech high-cost computer application, as some restaurants could still perform well with calculators, or even abacus; for eateries with only few dishes. For restaurants with a lot of menu choices, and high occupancy rate, then it's a different case. What important is to carefully inspect what your restaurant needs, then adopt the necessary tools.

Depending on your type of restaurant, processing the bill at the same time with processing the food order could greatly diminish this bill-waiting time thus resulted in positive bill-waiting experience. The catch is, your customers would be required to pay upfront for the meal, which gives the fast-food like experience thus hurtful for a more established eateries' image and perception. However it works well for mass targeting restaurants where ambience and perception of high class takes a back seat in customers' priority. (byms)

Originally posted as a blog post here: http://blog.epicurina.com/2011/11/improving-waiting-experience.html

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The Stones Legian: Stockyard Wagyu Beef Wine Dinner

6 Course Stockyard Wagyu Beef Degustation dinner with premium selection of Concha Y Toro Wines, presented by: Executive Chef Christopher Smith, Australian Guest Chef Peter Van Es, and Concha Y Toros Wine Ambassador.

For RSVP and further information call +62 361 3005888 or email ak.dpsk.admin.fb@stoneshotelbali.com.

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More Articles...

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  2. On The Menu: Eat Local (Tiger Tales Mandala)
  3. Epicure Indonesia Masterclass Sundara Four Seasons Resort Bali
  4. Epicure Indonesia Masterclass Mantra Nusa Dua Bali

About Epicurina

Epicurina is maintained by Bayu Amus, a gastronomic storyteller and Food Experience designer. He pens food articles for travel magazines, speaks on food events, and was part of Makansutra Indonesia 2013 team. Contact him through epicurina@gmail.com.

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