DOCSLIB.ORG

Kevala-Brochure-2018.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kevala-Brochure-2018.Pdf Philosophy Our Sanskrit name means perfect, whole, and complete. This simple idea dictates the design philosophy behind all of our ceramics. Entirely handmade by local artisans at our facility in Bali, each piece is a thoughtful statement of contemporary design realized through the heart and hands of the finest skilled craftsmen in the world. Factory All Kevala products are designed and manufactured at our facility in Sanur on the island’s east coast. We employ over 100 hand-picked artisans who work under team of highly qualified technical consultants and managers. Our design team are graduates of some of the top universities in Indonesia and with the hands on experience they receive in Kevala, they offer knowledge and direction that allows our clients to receive complete customer care and service. Product Information Fostered by years of experience with select clays, countless glazes and innovative shapes, Kevala’s insatiable appetite for new concepts in stoneware design continues. We carry a wide range of glazes and shapes, however we are constantly developing new designs to keep ahead of an ever growing market. Kevala stoneware products are hand-crafted items. As such, ultra-slight variances in glaze, size, texture and weight may exist within our product ranges. These inconsistencies are inherent to the ceramic process and are historically considered to be an attractive aspect of the craft. The clay body recipes used for our stoneware are produced in-house, and are fired up to 1200 degrees Celsius. During the glaze firing these clay bodies become vitrified which allows the glaze to seal the body. High temperature firing results to stronger stoneware pieces. Dinner Plate Dessert Plate Appetizer Plate Dia. 30 cm x 3 cm H Dia. 26 cm x 3 cm H Dia. 22 cm x 3 cm H Show Plate Amuse Bouche B&B Plate With Indent Pasta Bowl Dia. 32 cm x 3 cm H Dia. 16 cm x 3 cm H Dia. 16 cm x 3 cm H Dia. 24 cm x 5 cm H Oval Plate Oshibori Tray Rectangle Plate Deep Plate Dia. 12 cm x 5. 5 cm H Dia. 12 cm x 5. 5 cm H Dia. 12 cm x 5. 5 cm H Dia. 30 cm x 4. 5 cm H French Fries Bowl Teapot Coffee Cup Tea Cup Esspresso Cup Dia. 12 cm x 9 cm H Dia. 10 cm x 10 cm H Dia. 9 cm x 6 cm H Dia. 8. 5 cm x 7 cm H Dia. 6. 5 cm x 5 cm H Sawangan Range Sugar Pot Creamer Salt and Pepper Woodern Spoon Mosquito Coil Inspired by the Sawangan Beach which is located in Nusa Dua Area in 9 x 6. 5 cm x 5. 5 cm H Dia. 8 cm x 6. 5 cm H Dia. 6 cm x 3 cm H 6. 5 x 2 cm x 1. 5 cm H Dia. 16. 5 cm x 8 cm H Bali. The finish is a combination between White Glaze with Artistic Grey Brush Rim. Each piece is individually hand painted. Kevala for Ritz Carlton Bali Restaurant - The Beach Grill Napkin Ring Toothpick Holder Butter Dish 5. 5 x 4 cm x 5 cm H Dia. 3 cm x 6 cm H Dia. 5. 5 cm x 2 cm H Serving Plate Dinner Plate Dessert Plate Deep Plate Dia. 30 cm x 3 cm H Dia. 30 cm x 2 cm H Dia. 25 cm x 3 cm H Dia. 29 cm x 5 cm H Soup Bowl Pasta Bowl Appetizer Plate Rice Bowl Salad Bowl Dia. 15 cm x 4 cm H Dia. 20. 5 cm x 4 cm H Dia. 25 cm x 2 cm H Dia. 12. 5 cm x 7 cm H Dia. 17. 5 cm x 6 cm H Balangan Range Side Dish Noodle Bowl B&B Plate Coaster Condiment These simple shapes are glazed in various earthy Dia. 14 cm x 4 cm H Dia. 15. 5 cm x 6 cm H Dia. 16. 5 cm x 2 cm H Dia. 11 cm x 2 cm H Dia. 8 cm x 4 cm H stone and sand textured finishes combined with white gloss and white satin. Kevala for Locavore Restaurant - Bali Locavore serves modern, contemporary European cuisine using local, seasonal ingredients. Chef Eelke Plasmeijer and Chef Ray Adriansyah share a passion for crafting contemporary cuisine. Locavore’s ingredient-driven menu celebrates the Jug (S) Jug (M) Jug (L) Jug (XL) farmers, fisherman and artisans they’ve met along Dia. 6 cm x 6 cm H Dia. 9 cm x 12 cm H Dia. 9 cm x 17 cm H Dia. 9 cm x 23. 5 cm H their journey. By supporting local farmers and artisans, including Kevala Ceramics, Locavore becomes an authentic member of its community. www.restaurantlocavore.com Photo is courtesy of Locavore Tea Cup Espresso Cup Coffee Cup Water Glass Sugar Bowl Dia. 8 cm x 9 cm H Dia. 5 cm x 6. 5 cm H Dia. 8 cm x 9. 5 cm H Dia. 10 cm x 12 cm H Dia. 8 cm x 6 cm H Pecatu Range Kevala for Ritz Carlton Bali Japanese Restaurant - RAKU. Inspired by Japanese Tableware. Our designers and craftsmen worked together to master the technique of Inlay. Each line is hand carved into the Clay before the color is applied to create this amazing natural effect. Rectangle Plate Large Square Plate Rectangle Plate Small 29 x 18 cm x 2 cm H 24 x 24 cm x 2. 5 cm H 18 x 12 cm x 2 cm H Grilled Dish Plate Clay Pot Square Dish Rice Bowl 32 x 20 cm x 2. 5 cm H Dia. 48 cm x 27 cm H 8 x 8 cm x 3 cm H Dia. 12 cm x 5. 5 cm H Sake Cup Sake Jug Salt Bowl Soya Jug Sauce Dish Dia. 5 cm x 5 cm H Dia. 6. 5 cm x 18 cm H Dia. 3. 5 cm x 3 cm H Dia. 6 cm x 8 cm H Dia. 6. 5 cm x 3 cm H Tea Jug Skeewer Dish Soup Bowl Small Soup Bowl Large Dia. 12 cm x 8. 5 cm H Dia. 6 cm x 7. 5 cm H Dia. 11 cm x 6 cm H Dia. 16 cm x 8. 5 cm H Bali Aga Range This beautiful range is a perfect combination of unique shapes, and artistic glaze applications that bring an exiting vibe to the dinner table. Kevala for The Street Food Chef: Will Meyrick With his Scottish heritage, an Australian accent and an Indonesian home, Will Meyrick isn’t easily categorized. Often described as Western on the outside and Asian on the inside, Will’s passion for the cuisine culture and culinary heritage of this fascinatingly diverse part of the world is what really defines him and sets him apart as a chef and restaurateur. With two acclaimed and award winning restaurants in Bali under his belt, the fine-dining flagship Sarong - which secured a spot on Asia’s 50 Best Restaurants Awards, as well as S. Pellegrino Indonesia’s Best Restaurant - its younger, irreverent sibling, Mama San, and regional Thai styled E&O in Jakarta – and still just 37 years old, Will has carved a reputation for himself in the Asian culinary scene as one to watch. Throw in his debut cookbook Sarong Inspirations and finished filming two new TV shows – one as a judge on the new season of Top Chef Indonesia and the other, his very own series on TransTV, the aptly titled Street Food Chef – and what you have is one busy gastro-maestro! Kevala is honored to be part of his wonderful journey. www.sarongbali.com www.mamasanbali.com www.eandojakarta.com All photos are courtesy of Sarong, Mamasan and E&O Fish Plate 40 x 21 cm x 3 cm H Flat Plate 26. 5 cm Flat Plate 24 cm Plate 27 cm Dia. 26. 5 cm x 2. 7 cm H Dia. 24 cm x 2. 7 cm H Dia. 27 cm x 3. 9 cm H Baturiti Range When creating this beautiful range, our designers were inspired by the botanical illustrations. Each of our illustrations were hand sketch and shaded before Bowl 25 cm Plate 27 cm producing the final pieces. Dia. 25 cm x 5. 5 cm H Dia. 27 cm x 6 cm H This photo is courtesy of Hujan Locale Kevala for Hujan Locale Restaurant - Ubud, Bali Hujan Locale is Will Meyrick’s latest creation, from the farm to the plate. Hujan, meaning rain, will focus the essentials of cuisine with a “found and foraged” philosophy. Chef Will Meyrick is a manifestation of his desire to return to creating smaller restaurants with slow cooked food. www.hujanlocale.com Plate 20. 5 cm Noodle Bowl 17. 5 cm Bowl 15 cm Dia. 20. 5 cm x 2. 5 cm H Dia. 17. 5 cm x 5. 5 cm H Dia. 15 cm x 5. 5 cm H Batukaru Range This dramatic range, polished in black volcano texture, is perfect for a conceptual fine dining venue. Combined with metallic and black earthy glaze, Batukaru range creates a different artistic look on each piece. Kevala for Teatro Gastroteque - Bali Teatro Gastroteque is a small boutique fine dining restaurant, located in the epicentrum of Bali’s best dining destination, Seminyak. The name of “Teatro Gastroteque” means, a “Theatre” where Teatro culinary team showcasing their passion and love of cooking. Kevala is proud to work together with Chef Mandif M.
Load more

Recommended publications
  • Pergub DIY No. 25 Tahun 2017 Ttg Standardisasi Makanan
    SALINAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA PERATURAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA NOMOR 25 TAHUN 2017 TENTANG STANDARDISASI MAKANAN JAJANAN ANAK SEKOLAH DENGAN RAHMAT TUHAN YANG MAHA ESA GUBERNUR DAERAH ISTIMEWA YOGYAKARTA, Menimbang : a. bahwa anak sebagai penerus cita-cita perjuangan bangsa, perlu mendapat kesempatan yang seluas-luasnya untuk tumbuh dan berkembang secara optimal, baik fisik, mental maupun sosial; b. bahwa untuk mendukung tumbuh kembang anak secara optimal perlu asupan makanan yang aman, sehat, bergizi dan layak dikonsumsi di lingkungan tumbuh kembangnya; c. bahwa masih ditemukan makanan jajanan anak sekolah yang tercemar bahan berbahaya baik fisik, kimia maupun kandungan mikrobiologi melebihi batas serta bakteri patogen; d. bahwa berdasarkan pertimbangan sebagaimana dimaksud dalam huruf a, huruf b, huruf c, dan huruf e perlu menetapkan Peraturan Gubernur tentang Standardisasi Jajanan Makanan Anak Sekolah; Mengingat : 1. Pasal 18 ayat (6) Undang-Undang Dasar Negara Republik Indonesia Tahun 1945; 2. Undang-Undang Nomor 3 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Berita Negara Republik Indonesia Tahun 1950 Nomor 3) sebagaimana telah diubah terakhir dengan Undang-Undang Nomor 9 Tahun 1955 tentang Perubahan Undang-undang Nomor 3 Jo. Nomor 19 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Lembaran Negara Republik Indonesia Tahun 1955 Nomor 43, Tambahan Lembaran Negara Republik Indonesia Nomor 827); 3. Undang-Undang Nomor 8 Tahun 1999 tentang Perlindungan Konsumen (Lembaran Negara Republik Indonesia Tahun 1999 Nomor 42, Tambahan Lembaran Negara Republik Indonesia Nomor 3821); 4. Undang-Undang Nomor 36 Tahun 2009 tentang Kesehatan (Lembaran Negara Republik Indonesia Tahun 2009 Nomor 144, Tambahan Lembaran Negara Republik Indonesia Nomor 5063); 5. Undang-Undang Nomor 13 Tahun 2012 tentang Keistimewaan Daerah Istimewa Yogyakarta (Lembaran Negara Republik Indonesia Tahun 2012 Nomor 170, Tambahan Lembaran Negara Republik Indonesia Nomor 5339); 6.
    [Show full text]
  • Profil Lipid Darah Pasien Dengan Stroke Dan Paket Healthy Meal Di Mymeal Catering Semarang
    PROFIL LIPID DARAH PASIEN DENGAN STROKE DAN PAKET HEALTHY MEAL DI MYMEAL CATERING SEMARANG KERJA PRAKTEK Diajukan untuk memenuhi sebagian syarat-syarat memperoleh gelar Sarjana Teknologi Pangan Disusun oleh: Tjan, Stefanie Chandra Purnama NIM : 15.I2.0012 PROGRAM STUDI NUTRISI DAN TEKNOLOGI KULINER FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG 2018 i KATA PENGANTAR Syukur serta terima kasih kehadirat Tuhan Yang Maha Esa atas karunia dan anugerah- Nya sehingga laporan kerja praktek dengan judul “PROFIL LIPID DARAH PASIEN DENGAN STROKE DAN PAKET HEALTHY MEAL DI MYMEAL CATERING SEMARANG” dapat terselesaikan dengan tepat waktu. Penyelesaian Laporan Kerja Praktek ini merupakan salah satu syarat untuk memperoleh gelar Sarjana Teknologi Pangan di Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata Semarang. Laporan kerja praktek ini dapat terselesaikan juga tak lepas dari doa, arahan, dukungan, dan bimbingan dari berbagai pihak yang diberikan kepada penulis. Penulis menghaturkan terima kasih kepada: 1. Bapak Dr. R. Probo Y. Nugrahedi STP, MSc selaku dekan Fakultas Teknologi Pertanian Unika Soegijapranta yang telah memberikan kesempatan Penulis untuk melakukan Kerja Praktek di Mymeal Catering Semarang. 2. Ibu Meiliana, S.Gz., M.S. selaku dosen koordinator Kerja Praktek Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata Semarang dan dosen pembimbing yang telah memberikan masukkan dan saran serta nasihat yang sangat membantu Penulis dalam menyelesaikan laporan serta kelancaran mengikuti Kerja Praktek. 3. Seluruh staff Tata Usaha Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata yang telah membantu dalam hal administrasi mulai dari awal kerja praktek hingga terselesaikannya laporan kerja praktek ini. 4. Ibu Handayani Budiharto S.T. selaku branch manager MyMeal catering daerah Semarang yang telah menyempatkan Penulis untuk bekerja disana selama 21 hari dan Penulis berterima kasih karena MyMeal catering telah memberikan sambutan yang hangat pada Penulis.
    [Show full text]
  • Your Happily Ever After Starts Here
    Your happily ever after starts here The Ultimate Elegance of Indonesian Dining The Venue The Ultimate Elegance of Indonesian Dining Located in the prime district of Menteng in the heart of Jakarta, Plataran Menteng is the place to see and be seen for Jakarta’s most discerning diners, as well as a must-visit for tourists staying in one of the many surrounding five- star hotels. The history and heritage that converge at Plataran Menteng create an unparalleled dining experience that is nothing short of exquisite, crafted for those who appreciate Indonesia’s rich history and wish to experience truly elegant Indonesian cuisine. Plataran Menteng occupies a three-storey Dutch colonial house, each floor featuring a different theme of Indonesian-Dutch colonial architecture. The house was once owned by a legendary Indonesian-Chinese obstetrician, renowned for delivering many babies among Jakarta’s most prominent families, including the family of the late President Soeharto. Savour the rich tapestry of traditional Indonesian flavours in authentic dishes and tasting menus, served within elegant dining rooms, a private dining room with glass roof and walls, a rooftop lounge, and indoor and outdoor courtyards home to trees more than a hundred years old. With a reception style capacity of 450 people, Plataran Menteng offers the height of refnement for distinctly special occasions, whether a romantic rendezvous, family celebration, wedding or corporate event. Tanjung Beranda Cendana Gaharu The Wedding Venues Venue Capacity Min. Spending First Floor Tanjung 1, 2 65 pax IDR 32,500,000 ++ (4 hours) Beranda 14 pax IDR 15,000,000 ++ (4 hours) The first floor is an area where a host can welcome their guests, elegantly nuanced with the charm of an 80-year-old colonial residence.
    [Show full text]
  • Your Happily Ever After Starts Here Plataran Luxury Private Collection
    Your happily ever after starts here Plataran Luxury Private Collection THE VENUE Part of the Plataran Indonesia luxury collection, Rumah Kaca Plataran is an iconic and intimate resort house, located in the cool and leafy uplands of Bogor just 1.5 hours’ drive from Jakarta. Visitors can take a refreshing dip in the pool, relax amid the colonial chic of antique décor, or take a walk around the grounds in the shadow of Bogor’s majestic Gunung Salak. Ideally suited to weekend breaks, corporate events and romantic getaways, Rumah Kaca Plataran combines timeless architectural charm with natural beauty and modern comfort. Families can enjoy a bike ride in the cool mountain air, fun karaoke sessions and BBQs with gorgeous mountain views. For business travellers, the property offers a blend of convenience, comfort and connectivity; meeting rooms come fully equipped with conference call facilities, smart TVs and a suite of additional entertainment options. The property is also the perfect setting for sophisticated wedding ceremonies, honeymoons and receptions, thanks to its unique blend of stylish design and eye-catching scenery. With all this and more to explore, Rumah Kaca Plataran is your personal resort. Indoor Area Outdoor Area The Wedding Venues With dazzling mountain views and secluded gardens, Rumah Kaca Plataran is the perfect venue for intimate and imaginative wedding ceremonies. During the day, rolling green landscapes form a photogenic backdrop, while sunset unveils a twinkling blanket of stars and urban lights. This romantic vista can be Venue Capacity enjoyed to the fullest from the rooftop balcony or by the poolside, where guests Indoor Area 20 pax can soak up the ambiance of their surroundings.
    [Show full text]
  • Plataran Menteng the Ultimate Elegance of Indonesian Dining
    PLATARAN MENTENG THE ULTIMATE ELEGANCE OF INDONESIAN DINING Located in the prime district of Menteng in the heart of Jakarta, Plataran Menteng is the place to see and be seen for Jakarta’s most discerning diners, as well as a must-visit for tourists staying in one of the many surrounding five-star hotels. The history and heritage that converge at Plataran Menteng create an unparalleled dining experience that is nothing short of exquisite, crafted for those who appreciate Indonesia’s rich history and wish to experience truly elegant Indonesian cuisine. Plataran Menteng occupies a three-storey Dutch colonial house, each floor featuring a different theme of Indonesian-Dutch colonial architecture. The house was once owned by a legendary Indonesian-Chinese obstetrician, renowned for delivering many babies among Jakarta’s most prominent families, including the family of the late President Soeharto. Savour the rich tapestry of traditional Indonesian flavours in authentic dishes and tasting menus, served within elegant dining rooms, a private dining room with glass roof and walls, a rooftop lounge, and indoor and outdoor courtyards home to trees more than a hundred years old. With a reception style capacity of 450 people, Plataran Menteng offers the height of refinement for distinctly special occasions, whether a romantic rendezvous, family celebration, wedding or corporate event. Dry Storage Male Toilet Plataran Menteng Lift 1st Floor Counter Bar Tanjung 1 Female Toilet The first floor is an area where a host can welcome their guests, Beranda elegantly nuanced with the charm of an 80-year-old colonial residence. The bar is also located in this area, where a dining space can accommodate up to 100-200 people.
    [Show full text]
  • Plataran Cilandak Heritage, Elegance & Grandeur
    PLATARAN CILANDAK HERITAGE, ELEGANCE & GRANDEUR Set within two hectares of sprawling private grounds, Plataran Cilandak offers an exclusive and intimate venue for distinguished gatherings and events in a beautiful heritage garden created by the late legendary landscape architect Made Wijaya (Michael White). Sheltered beneath the leafy canopy of tropical trees, its beautiful gardens and 150-year-old central wooden joglo building surrounded by wooden joglo villas exude the grandeur and glamour of a bygone era. Captivating beyond words. Blending rustic elegance with modern facilities, this spacious indoor-outdoor venue is ideal for all occasions, be it a gala wedding dinner, a sophisticated garden party, or an inspiring corporate event, with space to accommodate up to 750 standing guests. In the hands of our professional wedding and event specialists, thoughtful attention goes into every detail, tailored to your precise needs. Other facilities include a wooden stage, swimming pool, public toilets, prayer room, and a spacious parking lot. GRANDEUR WEDDING PACKAGE GRANDEUR WEDDING PACKAGE For 500 Persons For 800 Persons *Early Bird Deal *Early Bird Deal Inclusion: Inclusion: • Exclusive six (6) hours use of venue • Exclusive Six (6) hours use of venue • Complimentary stay at Rumah Kudus and Bridal House for family • Complimentary stay at Rumah kudus and Bridal House for Family • Buet menu for 300 pax • Buet Menu For 600 pax • Bakso Malang food stall for 200 pax • Foodstall 1 For 250 pax ( Aneka Dimsum | Siomay Bandung |Bebek Pecking • Dimsum food stall for 200 pax | Pempek ) • Family early dinner arrangement • Foodstall 2 For 250 pax ( Bakso Tahu Malang | Laksa Bangka | Soto Ayam • Complimentary use of Joglo Jawa for coordination meeting including one Ambengan (1)-time coee break • Foodstall 3 For 200 pax (Mie Bebek | Mie Urat Sapi | Sate Ayam) • Complimentary food tasting for 10 persons • Foodstall 4 For 250 pax (Lasagna | Pastel Tutup | Macaroni Panggang ) • Complimentary four (4) hours venue usage for pre-wedding photo session.
    [Show full text]
  • Daftar Produk Halal
    Dunia Daging KELOMPOK DAGING DAN PRODUK DAGING OLAHAN Fronte : Vegetable Chicken Sausage, Fronte : 00010013540900 141213 Food Industries, November - Desember 2012 Beef Frankfurter, Fronte : Chicken Frankfurter, PT Nama Produk Sertifikat Exp Produsen Fronte : Blackpepper Beef Sausage Reguler, Fronte : Breakfast Beef Sausage, Fronte : Beef Frankfurter Kibif Rolade Sapi, Kibif Rolade Sapi (wet mar- Bina Mentari Skinless, Fronte : Chicken Frankfruter Skinless, Fronte : Sosis Ayam (Chicken Chipolata), Fronte : Sosis ket), Kibif Beef Salami, Kibif Daging Sapi Lada ‘00010060390212 010214 Tunggal, PT Sapi (Beef Bockwurst), Fronte : Cheesy Beef Sausage, Fronte : Blackpepper Beef Sausage, Fronte : Hitam, Kibif Sosis Sapi, Kibif Sosis Sapi Chicken Luncheon (wet market), Kibif Beef Pepperoni, Kibif Nugget Sapi, Kibif Bakso Sapi WK, Kibif Bakso Sapi WM, Kibif Dunia Daging Meat Ball Super, Kibif Bakso Halus, Kibif Beef Patties, Kibif Burger Patties Black Pepper, Kibif Beef Burger Fronte : Beef Lucheon, Fronte : Galapeno Beef 00010013540900 141213 Food Industries, Bulgogi, Kibif Burger Daging Sapi Sasage, Fronte : Roast Beef, Fronte : Beef PT Kerupuk Ikan Lele, Fish Cookies (Kerupuk 00100062720912 250914 Mina Sejahtera Coctail, Fronte : Sosis sapi Asap, Fronte : Veal Bratwurst, Fronte : Corn Beef sausage, Fronte : Garlic Beef Ikan Lele) Sausage, Fronte : Paprica Beef Sausage, Fronte : Beef Pastrami, Fronte : Beef Pepperoni, Fronte : Beef MARINADE, MRND CHICKEN STEAK , SPICY Frozen Food Salami WING , MRND SIRLOIN STEAK , SPICY WING ‘00010043750307 110414
    [Show full text]
  • PDF-Document
    Supplementary Materials for the Article Cross Sectional Study of Plant Sterols Intake as a Basis for Designing Appropriate Plant Sterols Enriched Food in Indonesia Drajat Martianto 1,2, Atikah Bararah 3, Nuri Andarwulan 1,3 and Dominika Średnicka-Tober 4,* 1 Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; [email protected] (D.M.), [email protected] (N.A.) 2 Department of Community Nutrition, Faculty of Human Ecology, IPB University, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; [email protected] (D.M.) 3 Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, P.O. Box 220, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; [email protected] (A.B.), [email protected] (N.A.) 4 Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; [email protected] (D.Ś.-T.) * Correspondence: [email protected]; Tel.: +48225937035 (D.Ś.-T.). List of Tables Table S1. Respondents characteristics. .............................................................................................................. 3 Table S2. Average of plant sterols content in each food group and sub-group consumed by all respondents. .........................................................................................................................................................
    [Show full text]
  • Kempinski Food Stalls
    Kempinski Food Stalls Kempinski Specialities APPETIZER & SOUP SMOKED AND MARINATED SALMON Smoked and home-made gravad lax with traditional condiments, sour cream, lemon, caper berries, chives, chopped boiled egg, blinis and toast ZUPA SOUP Creamy chicken soup with sliced mushrooms baked in puff pastry MIXED MUSHROOM SOUP WITH TRUFFLE OIL EN CROUTE Cream of wood land mushrooms, infused with truffle oil and baked with puff pastry ASEM ASEM DAGING SEMARANG Indonesian sweet and sour beef soup flavoured with carambola and tamarind, served with steamed rice BUBUR AYAM HI Hotel Indonesia’s famous rice porridge with curried chicken stock, deep-fried soy beans, fried garlic, fried shallots, abon, tong cai, spring onions, chakwe, celery, boiled quail egg satay, chicken liver satay, shredded curried chicken, chili sambal, salted soy sauce, sweet soy sauce, emping, krupuk SEAFOOD GINDARA IN FOIL Gindara fillet with soft tofu, glass noodles, vegetables and choice of teriyaki or XO sauce KING PRAWNS COOKED IN FOIL King prawn Tom Yam, glass noodles, straw mushrooms, lemongrass, kaffir lime leaves and chilli SALMON IN FOIL Salmon with teriyaki sauce, soft tofu, fish cake, shimeji mushrooms, spinach and Japanese pumpkin PRAWNS MORNAY (1 portion = 4 pieces) Fresh prawns baked in a rich cheese sauce SALMON EN CROUTE Fresh Salmon fillet baked in flaky puff pastry, served with lemon mayonnaise PAN FRIED SALMON Darne of fresh Tasmanian salmon pan fried to order, served with truffle potato KEMPINSKI PASTA STATION Two types of pasta prepared to order with wide
    [Show full text]
  • À La Carte Menu Appetizer Soup Main Course Pasta And
    À LA CARTE MENU APPETIZER Chef Salad Grilled chicken breast strips, bacon, avocado slice, cheddar cheese, hard boiled eggs, tomatoes, cucumber and red onion on a bed of fresh garden Caesar Salad With poached egg, bacon bits and sourdough crouton Lumpia Mata Langit Spring rolls stued with vegetables and peanut sauce Lotek Watu Kendil Indonesian salad with spinach, long bean, cucumber, cabbage, young papaya served with peanut sauce and local crackers SOUP Spinach Soup Served with garlic crouton Tom Yam Soup Hot and sour traditional Thailand prawn soup MAIN COURSE Roasted Chicken Breast Chicken breast llet with spinach and beef bacon with mashed potatoes and roasted vegetable Red Snapper Fillet Snapper llet with mashed potato, roasted green asparagus, feta cheese and anchoïade Filleto di Manzo Grilled tenderloin, potato wedges and mixed salad PASTA AND RICE Homemade Ravioli Prawn raviolis with pink avor extract sauce Spinach or Pumpkin Raviolis Served with salvia butter sauce Spaghetti Your choice of bolognaise, napolitana, carbonara, pesto or aglio olio e pepperoncini Lasagna Verde Classic baked layered pasta and béchamel with mozzarella and parmesan cheese All prices are subject to 21% tax and service ASIAN AND NUSANTARA Soto Ayam Bathok Traditional chicken broth soup with glass noodle, cabbage, leek, celery, tomato, egg, tofu, bean cake, potato cake, sambal and crackers Nasi Goreng Gleyoran Fried rice with chicken, beef or seafood accompanied with indonesian pickles, fried egg & crackers Chicken | Beef | Seafood Sop Buntut Traditional
    [Show full text]
  • Plataran Cilandak Heritage, Elegance & Grandeur
    PLATARAN CILANDAK HERITAGE, ELEGANCE & GRANDEUR Set within two hectares of sprawling private grounds, Plataran Cilandak offers an exclusive and intimate venue for distinguished gatherings and events in a beautiful heritage garden created by the late legendary landscape architect Made Wijaya (Michael White). Sheltered beneath the leafy canopy of tropical trees, its beautiful gardens and 150-year-old central wooden joglo building surrounded by wooden joglo villas exude the grandeur and glamour of a bygone era. Captivating beyond words. Blending rustic elegance with modern facilities, this spacious indoor-outdoor venue is ideal for all occasions, be it a gala wedding dinner, a sophisticated garden party, or an inspiring corporate event, with space to accommodate up to 750 standing guests. In the hands of our professional wedding and event specialists, thoughtful attention goes into every detail, tailored to your precise needs. Other facilities include a wooden stage, swimming pool, public toilets, prayer room, and a spacious parking lot. ENCHANTED GRANDEUR WEDDING PACKAGE WONDROUS GARDEN WEDDING PACKAGE For 500 Persons For 300 Persons *Early Bird Deal *Early Bird Deal Inclusion: Inclusion: Exclusive Six () hours use of venue Exclusive six () hours use of venue Complimentary stay at Rumah kudus and Bridal House for amily Complimentary stay at Rumah udus and Bridal House for family Buffet Menu or 00 pax Buffet menu for 00 pax oodstall 1 or 50 pax (Aneka Dimsum Siomay Bandung Bebek Pecking ood stall 1 for 150 pax (Aneka Dimsum Siomay
    [Show full text]
  • 1 Laporan Tahunan/Akhir Penelitian Disertasi Doktor
    LAPORAN TAHUNAN/AKHIR PENELITIAN DISERTASI DOKTOR Tahun ke 1 dari rencana 1 tahun PENGEMBANGAN POTENSI KULINER TRADISIONAL BETAWI SEBAGAI PRODUK EKOWISATA DI DKI JAKARTA Dhian Tyas Untari SE.,MM (0309048102) Dibiayai oleh Direktorat Riset dan Pengabdian Masyarakat Direktorat Jendral Penguatan Riset dan Pengembangan Kementrian Riset, Teknologi dan Pendidikan Tinggi Sesuai dengan Surat Perjanjian Penugasan Hibah Penelitian Nomer : 003/SP2H/LT/DRPM/II/2016 san 214/SP2H/LT/DRPM/III/2016, tanggal 17 Februari 2016 dan 10 Maret 2016 UNIVERSITAS INDRAPRASTA PGRI OKTOBER 2016 1 2 RINGKASAN Dari sekian banyak wilayah di Indonesia yang memiliki komplesitas interaksi sosial masyarakat yang cukup tinggi adalah wilayah DKI Jakarta. Posisioning pasar kuliner Betawi yang mengalami turn around saat ini merupakan gambaran bahwa terdapat GAP antara potensi pasar yang ada dengan kemampuan dalam pengelolaan potensi tersebut. Avenzora et al (2014) dalam penelitian menemukan bahwa tidak lebih dari setengah dari jumlah variasi kuliner Betawi yang dikenal dan dijual secara continue. Kuliner Betawi saat ini kurang mendapatkan perhatian yang cukup sehingga variasi kuliner Betawi yang ada tidak seluruhnya dikenal oleh masyarakat. Berdasarkan latar belakang tersebut dinilai sangat perlu untuk memusatkan perhatian pada pengembangan kuliner Betawi, mengingat Betawi merupakan cikal bakal budaya dan identitas budaya DKI Jakarta. Atas berbagai masalah yang disebutkan pada latar belakang, maka permasalahan yang perlu untuk dicari jawabannya melalui penelitian ini adalah bagaimana mengelola dan mengoptimalkan potensi kuliner Betawi yang ada sehingga potensi yang sudah ada tersebut dapat mencapai titik maksimum, bukan hanya untuk saat ini tapi juga hingga masa yang akan datang. Penelitian terdiri dari tiga tahap, dimana setiap tahap memiliki tujuan yang berbeda, dengan demikian metode dan sample yang digunakan juga mengikuti tujuan dari setiap tahap penelitian.
    [Show full text]