Stuated on the lobby level, Grand Café welcomes diners to its space which feels like a dining room in one’s home. Warm earthy browns combined with marble tiles, chinaware and a touch of Dutch colonial style, the restaurant is a mix of bronze artwork, vases and wood carvings from across the archipelago. Relaunched after its

Re.juve has marketed pure, natural cold-pressed juice across its several stores in Jakarta. NOW! Jakarta spoke to Managing Director Richard Anthony about the growing popularity of cold-pressed juice Re.juve offers variety of cold fresh juice that can be alternative nutrition to support healthy lifestyle. Photo courtesy of Re.juve/NOW!JAKARTA  What are the advantages of cold-pressed juices

Speaking of health, I never thought it to be that important. As a typical Asian, I did not grow up an outdoorsy person, I was not very sporty and I was always afraid of going to the gym. But not long ago, I began to realise what it was all about. It all started just

For years, a restaurant was known for the food it served up, perhaps its environment, and certainly a place to be seen. Then social media added another dimension to our lives, and being seen online became just as important. Some restaurants have delivered – on the Instagrammable front—but very few have found that perfect balance of great

Celebrity Chef Rinrin Marinka opened the doors to her restaurant this January and curates its menu filled with fresh, organic and high quality ingredients – which have no preservatives. Marinka also uses honey and brown sugar as the sweetener for food and cakes which are suitable for diabetics and those following a healthy lifestyle. The

French cuisine celebrates the seasons and the produce that emerges during the summer months are a delight. Amuz Gourmet is in tune with the many delights of French dining and recently introduced its summer menu which, as always, is studded with gems. Indulge Turbot fish served with green asparagus, butternut puree and orange confit with

Growing up in the United States, Derek Rugsaken, was influenced by the complex flavours of his father’s native Thailand. In 2008, he moved to the southern Thai province of Songkhla where he developed a liking for the cuisine with its mix of Chinese, Thai and Malaysian flavours. Chef Derek Rugsaken blends southeast Asian flavours and the

We enter the back of the long hallway. A haze of smoke hangs about the air, although in the upper reaches of the space. In front of us is a rather large smoker in which lie a row of fish currently in the cold smoke process. They’ve been in there for a few hours, we’re