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Hotelier Indonesia



At FOLIE, they are madly in love with good food and the pleasure of eating, after all in French, the word ‘folie’ means love to the brink of madness. The Canggu eatery’s philosophy is that there should be no guilt involved when enjoying one of life’s greatest pleasures.

FOLIE is owned by French Chef, Stephane Simond, whose fascination with fiery Asian flavors has created a love child between two grand food cultures, neither East or West, but an elegant fusion that comfortably sits in between.

“I'm deeply French as a chef but I love Asian food,” says Chef Stephane. “The excitement and stimulation for me comes from the fact that I'm using all my skills, experience and kitchen partners to create our food style. This is the most exciting and challenging part and is why I'm so passionate about my job.”

Chef Stephane’s culinary career began at the age of 15 with an apprenticeship in l’Auberge Lamartine, a one-Michelin-starred restaurant in his hometown in the heart of the French Alps. After working in establishments across France and Switzerland, his love for travel took him to the Caribbean where he worked in the kitchens of the beautiful Hotel Le Toiny on the island of St Barthelemy, and La Samanna Hotel in St Maarten. In 2008 he became Executive Chef at the renowned Cassis fine dining restaurant in Jakarta, Indonesia, staying for 5 years before relocating to Alila Villas Uluwatu, where he fell in love with Bali and his Balinese wife and made the island his permanent home.

Open for breakfast, lunch and dinner, FOLIE offers a wide range of dishes with a French flair married with the freshest local ingredients. Breakfast might be Croque Madame with fried egg, smoked ham, Bechamel sauce and Emmental cheese or French Toast with caramelized banana, passionfruit, chocolate crumble and homemade brioche whilst lunch could be Orange Marinated Indian Ocean Red Snapper with tiger prawn gravy reduction and red and green tomato tartare or Angel Hair Pasta Aglio e Olio with dried tomatoes, fresh basil, grilled prawns, crispy pancetta and garlic. The dinner menu offers the choice between a sharing degustation experience and an a la carte menu with a range of delicious seasonal dishes.

FOLIE has a wonderful selection of house made pastries and sweet temptations to enjoy all day as well as tasty options for the kids to enjoy. A range of delicious iced teas and energy giving concoctions such as a Red Sour with watermelon, fresh strawberries, lemon juice and honey sit alongside an enviable selection of signature cocktails and mocktails, and a carefully curated wine list.

Bright and airy with indoor and outdoor seating options, FOLIE is filled with colour and tropical plants, drawing inspiration from a jungle house in the heart of Kaba Kaba village, Bali. A spacious car park and parking attendant adds to the convenience.

Opening hours 08.00 – 22.00

Smoking/ Non-smoking areas are available
Well- behaved pets are allowed in outdoor area
Bintang shirts are frowned upon but allowed as long as the wearer behaves nicely!

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood

Hotelier Indonesia

Western Australia's fastest growing regional city, Mandurah, has an exciting new ocean seafood adventure to offer visitors.
Combining the city's stunning waterways and premium seafood dining, the Wild Seafood Experience by Mandurah Cruises lets passengers pull rock lobster pots from the ocean before the delicacy is prepared on board by a chef as the boat heads back to Mandurah's calm estuary waters.

Once the lobster is prepared, guests sit down to dine on it and a host of other local seafood delicacies, accompanied by beer, cider and local wines.

Throughout the three hour tour, guests will be surrounded by wildlife, including Mandurah's iconic dolphins and abundant bird life.

Passengers will learn about the rock lobster industry and view beautiful canal homes as the cruise continues, all from the comfort of the luxuriously re-fitted cray boat, Reel Affair.

This is a unique water and dining experience that gives people access to some of the best aspects of Mandurah, all in one inclusive tour.

Just an hour south of Perth by train or car, Mandurah has recently been named Western Australia's 'top tourism town', with its spectacular coastline, world-class natural beauty, abundance of wildlife and cosmopolitan city centre.

Mandurah is WA's largest and fastest growing regional city and is set against a backdrop of magnificent beaches and an estuary twice the size of Sydney Harbour.

With new tourism experiences complementing its superb natural assets, significant redevelopment, Mandurah has come of age, offering award-winning waterfront dining, aquatic adventures, world-class golf courses and plenty of places to shop.

It is also the perfect base to take day trips to explore the wider Peel Region. In an easy half hour drive you'll find beautiful wineries, winding waterways, rolling green hills and tiny timber towns nestled in the forest.

Travel Facts

Getting there

Mandurah is less than an hour south of Perth. When driving, travel the Kwinana freeway south, easily accessible from many points in Perth, and exit at Mandjoogoordap Drive. Trains and buses operate between the two cities and depart from the Perth city centre.

Staying there

Mandurah and the Peel Region has a range of accommodation to suit all tastes and budgets. There is a choice of resort hotels, caravan and camping facilities, charming bed and breakfast accommodation, self-contained apartments, forest cabins and even houseboats for hire.

Getting around

Buses operate around Mandurah, but if you want to explore the Peel Region extensively you can hire a car or join a tour. Taxis and Uber drivers are also available in Mandurah.

When to go

The Peel Region can be visited any time of the year. Being on the coast, it's spectacular in spring and in summer. But during winter, the scenery is amazing. You can find something to do all year around.

Further Information on Mandurah and the Peel Region visit

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood #seafood #Cruise #WesternAustralia #Perth #Mandurah #aquatic #crayfish #Lobster

Book a cruise to the Caribbean or Panama Canal and enjoy $1 deposits + FREE Gratuities.

Hotelier Indonesia

Travel Through the Burger


Travel Through the Burger
We present to you the burgers from around the world. Travel with the taste!


Soaked in a whiskey marinade and stacked with bacon slices, crispy fried red onion, melted cheddar and jack cheeses, garlic aioli, sliced tomato and arugula. Served with seasoned fries.


A pizza style burger, featuring pepperoni, fried mozzarella cheese, sautéed mushrooms and pizza sauce. Served with seasoned fries.


Topped with caramelized onions, crispy bacon, cheddar cheese and a fried egg with beetroot, lettuce and tomato. Served with seasoned fries.


The fresh and light flavors of mint mayo, Monterey jack cheese and crisp cucumber planks cover a seasoned chicken burger topped with iceberg lettuce. Served with seasoned fries and mint mayo for dipping.

Until 29 June 2018

Book your table now at Hard Rock Cafe Jakarta


Copyright © 2018 Hard Rock Cafe Jakarta, All rights reserved.
Hard Rock Cafe Jakarta
Jl Jend Sudirman kav 54-55 no 52-53 12190, South Jakarta
Jakarta 12190

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood

Book a cruise to the Caribbean or Panama Canal and enjoy $1 deposits + FREE Gratuities.

Hotelier Indonesia

InterContinental Hong Kong's
STEAK HOUSE winebar + grill Presents 
(January 8 – February 28, 2018)

Tags: InterContinental Hong Kong, THE STEAK HOUSE winebar + grill, beef, Blackmore, wagyu, Best Australian Wagyu Beef, #harbourview, Harbourview dining, Best Hong Kong Restaurants, Best Steaks in Hong Kong, Steak House, Best Steak Restaurants in Hong Kong, Blackmore Wagyu

InterContinental Hong Kong's popular STEAK HOUSE winebar + grill launches the year with the first in a series of exclusive specialty beef promotions showcasing top quality beef from artisanal farms around the world.

From January 8 – February 28, enjoy a selection of specialty menu items featuring Australian Blackmore Wagyu, acclaimed as the “Best Australian Wagyu Beef in the World”. It is an award-winning, internationally recognised producer of 100% Full-blood Wagyu beef.

All of the Blackmore Wagyu beef has a grading of 9 and 9+ (the very highest grading from the AUS-MEAT Australian Standard). The founder/owner David Blackmore monitors every stage of the animal's life, from conception to plate, to ensure a consistent and quality product - the result of a natural slow process that takes four years for the production life-cycle. This sets Blackmore apart from most other Wagyu brands, as it breeds feeds and markets all of its own animals.

The specialty STEAK HOUSE Blackmore Wagyu Menu includes:

STARTER: Air dry-aged Wagyu Platter of Wagyu Bresaola, Wagyu Coppa and Wagyu Pastrami (HK$328)

Grade 9 Beef Tenderloin: 6OZ (HK$ 1,390) / 8OZ (HK$1,790)
Grade 9 Beef Striploin: 9OZ (HK$1,850) / 12OZ (HK$2,480)

DESSERT: Victorian Blueberry Pie with refreshing Sherbet & Vanilla Soft Whipped Cream (HK$138)

Click here for the Menu.

*The Blackmore Wagyu Menu is not available on February 14 & 17.

About Blackmore Wagyu
Known as the “Best Australian Wagyu Beef in the World”, Blackmore Wagyu is an award winning, internationally recognised producer of 100% Full-blood Wagyu beef.

The founder, David Blackmore pioneered the production of 100% Full-blood Wagyu beef in Australia, having imported more than 80% of the Wagyu genetics into Australia between 1992 and 2004.

Blackmore Wagyu is a family owned and run business that has been in operation for over 25 years. Its premium Wagyu product is marketed to gourmet butchers and high-end restaurants domestically and is also exported to 14 countries.

David Blackmore monitors every stage of the animal's life, from conception to plate, with care and accuracy to ensure a consistent and quality product. Blackmore Wagyu's supply chain, which is a natural slow production process, takes four years to complete – giving Blackmore greater control over all stages of the production life-cycle. This sets it apart from most other Wagyu brands, as it breeds feeds and markets all of its own animals.

Its cattle are not diluted with any other breeds, as it only uses 100% full-blood Wagyu genetics. Its beef represents only the highest grade of 9 and 9+ (which is the AUS-MEAT Australian Standard).

It guarantees authenticity through DNA parent verification. It also collects and maintains extensive data records on all stages of production. Recognising its ethical obligation to its animals, customers and the environment, Blackmore Wagyu has also developed an environmentally sustainable supply chain.

For more information, visit:

About David Blackmore
David Blackmore, the founder of Blackmore Wagyu, is a fifth generation farmer who has studied Japanese genetics and methodology when breeding, raising and farming Wagyu animals. His passion and dedication to all areas of the production life-cycle has led to the creation of one of the most premium Wagyu products in the world.

Since 1988, David Blackmore's goal has always been to develop a sustainable production process, which produces a consistent quality product, unmatched by any other producer in Australia.

David Blackmore is one of the few Westerners privileged to be invited to Japanese agricultural research centres, universities, prominent breeder farms, feed facilities and processing plants. He is also the proud recipient of the 2012 Livestock Producer of the Year Award.

About THE STEAK HOUSE winebar + grill
THE STEAK HOUSE winebar + grill is a haven for meat lovers with prime cuts of the world's finest meat, seared to perfection on Hong Kong's only charcoal grill. The restaurant also has an elaborate garden fresh salad bar and an eclectic selection of condiments including twelve specially blended mustards and eight exotic rock salts. An intimate winebar features over 420 superb international wines.

Throughout 2018 THE STEAK HOUSE winebar + grill will be featuring exclusive specialty beef promotions showcasing top quality beef from artisanal farms around the world.

Upcoming promotions include:

March-April: Miyazaki Beef from JapanAlthough Miyazaki beef is more popular in Japan than internationally, it is actually one of the best wagyus due to the unique weather and terroir of the Miyazaki Perfecture, which is the second largest producer of Japanese Wagyu.

May-June: Limousin Beef from FranceThe Limousin region of France produces one of the best organic beefs. The selected cuts will include a 4-week dry-aged beef which has a unique texture and flavour.

THE STEAK HOUSE winebar + grill is open daily for dinner and on Saturdays and Sundays for the Weekend Semi- Buffet Lunch.

For reservations, please call +852 2313 2323 or e-mail: [email protected]
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
[email protected]

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood

There are 166 rooms in this 9-story hotel, all equipped with the most up-to-date amenities. Included in all rooms of the Grand Surya Hotel Kediri are air conditioning, a work desk, television, bathtub, and shower. For the comfort and convenience of guests, you'll also find 24-hour room service, shops, a coffee shop, bar, and laundry service/dry cleaning, as well as meeting facilities on-site. 

Facilities for recreation and leisure available include massage treatment, a kid's pool and club, a gym, and a sauna. With a convenient location, a dedicated staff, and first-rate facilities, Grand Surya Hotel Kediri is a favorite among travelers.

The Gannet, Glasgow
Phone: 0141 2042081
Address: 1155 Argyle Street, Finnieston, G3 8TB
Booking Enquiries: [email protected]
General Enquiries: [email protected]
Show a map of the Gannet's location

1155 Argyle Street, Finnieston,
G3 8TB

0141 2042081
[email protected]
Careers at the Gannet

Service Times

Tuesday & Wednesday
Closed Lunch : 5pm - 9.30pm

Thursday - Saturday
12 noon - 2pm : 5pm - 9.30pm

1pm - 7.30pm - All day service

Make a booking

A gathering place for guests and locals alike, Café Robey, helmed by Chef Bradley Stellings, serves up French-American fare - all against the backdrop of Wicker Park and Bucktown's bustling six-corner intersection. Join us for breakfast, lunch and dinner (with daily brunch too) - every seat is the best seat at Café Robey, with double height ceilings giving way to the streetscape of Milwaukee and North Avenues.

T. (872)315-3084

Breakfast 8am to 10am
Brunch 10 am to 2pm
Dinner 5pm to 10pm (Friday & Saturday until 11pm)


Menus: Breakfast · Brunch · Dinner · Dessert · Cocktail


Luke’s Lobster’s menu features fresh lobster, crab, and shrimp rolls, along with a selection of chowders and bisques.

Hours:Monday - Saturday 11:00am - 9:00pm
Sunday 11:00am - 6pm

Menu: View Menu

Contact: (646) 755-3227


One West 59th Street 
at Fifth Avenue
New York, NY 10019   map
tel 646.755.3228


We are open 11am - 6pm on Labor Day!
Mon-Fri 9-8
Sat 11-8
Sun 11-6


ICEHOTEL Restaurant
The dining room and cocktail bar is warm and traditional – an escape from the sub-zero degrees, but still letting our ice and surroundings take center stage. Sourcing our ingredients from the local area, we serve delicacies like reindeer, moose, Arctic char and bramble berries, prepared by Michelin-trained head chef Alexander Meier and his team. Choose from the a la carte menu or pre-book one of our specially crafted dining experiences – chef’s table, ice dining or wilderness dinner.

Icehotel was ranked the top restaurant in Kiruna and top three in Swedish Lapland in White Guide 2016 & 2017; Scandinavia’s most comprehensible restaurant guide.

The international kitchen brigade and head chef Alexander Meier, who trained at two star restaurant Le Béarn, put a cosmopolitan twist to the local ingredients, sourced from the region’s rivers, mountains, marshes and forests. The beautiful Torne river ice adds an element to your dinner in the shape of table décor, dishes or bowls.

We have fixed dinner seating times and recommend you make table reservations at least three weeks in advance (December to April).

Book a table: +46 (0) 980-668 00


Download menues (PDF); A la Carte, Ice Meny

For group arrangements and menus

The Tunbridge Wells Hotel 

A la CarteWe keep our menu as seasonal as possible and always try to keep it up to date on our website. Albeit, it may happen that we slack a little bit or may forget from time to time. Thank you for understanding

Set Menu Also Available. Monday – Thursday 6.00 – 9.30pm and Saturday 12.00pm – 3.00pm

Visit Now and Book the Table : BOOKING

Get in touch

58 The Pantiles
Tunbridge Wells


Send us an email and we will get back to you as soon as we can

Resident's parking available at the Upper Pantiles Car Park, Major Yorks Road, post code: TN2 5TP