Saturday, December 28, 2013


Another invitation that I've got through an email, for tasting their sweetness things. It was raining on that day, so it become a perfect day for having high tea with other bloggers.

Have you ever heard before about Torta Dolce Cake? Hmm, not yet? Well, let me introducing them! Torta Dolce was born in 2011 from the love of French patisserie, which demand complexity and perfection in preparation and ingredients.

Their brand's philosophy is to give customers the experience of the best product for birthday occasion, office parties and meetings, corporate gifts package and wedding dessert tables.

They sell all the products by online, deliver the order and also provide to wedding caterers, corporate's coffee break, high teas, birthday parties and many more.


Another sweetness! I thought you're already popular with this sweet little things, Macarons (IDR 10.000/each). The blue colour was Rose Flavor, with rose water buttercream and hint of lychee. And for the green colour was Green Tea, with white chocolate green tea ganache - a combination of bitter and sweet. But don't worry, they've served in 7 flavours, such as green tea, rose, pistachio, lemon, valhorna chocolate, strawberry and salted caramel.

Croido (Croissant Doughnut)

The picture above is one of the most popular in nowadays, called cronuts - but they said Croido (IDR 20.000/each). Torta Dolce Cake provided Croido in 11 variants flavours : chocolate peanut butter, rose, oreo, salted caramel popcorn, chocolate orange, strawberry, coffee, cinnamon, lemon, original and maple cheese.

And for me, Salted Caramel Popcorn is very stunning out, it looks so unique with a perfectness balance of its taste. Wanna have and try another Croido? Just click and order as you want! :)


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PT. Anggana Catur Prima
Jl. Pluit Raya Blok C No. 20-21
Jakarta Utara 14440
Phone (021) 668 1919 / 0812 1974 2685
Email :

Sunday, December 1, 2013


One day, I just an invitation from Keraton at The Plaza, especially to taste their special event "Flavors of Greece" with Chef Themis Agnatos. Surely, I didn't know about Greek menu and also about its taste. So, I said "Yes, I'm in!" 

Bengawan is the signature restaurant at Keraton at The Plaza, providing an authentic five-star Indonesian dining experience and features a menu that incorporates local flavors and indigenous ingredients from the islands. Located on the seventh floor with spectacular views of Jakarta, the indoor and outdoor restaurant provides a respite from the bustling city below wrapped in lush foliage and surrounded by soothing water features.

And because this event held around the end of November, we can feel the christmas experience in everywhere, and same as at Bengawan Restaurant.

Every table was set perfectly and this place is quiet private, romantic and very warm environment. You'll feel comfort for staying here while enjoying your lunch or dinner. One of recommendation places from me to you! :)

And step into a world of authentic Greek flavours at Bengawan Restaurant, Keraton at the Plaza - a Luxury Collection Hotel in Jakarta, where Guest Chef Themis Agnatos from The Romanos will share his delightful and traditional Greek dishes.

Please enjoy the photos below, all menu are especially made by Chef Themis, here we go!

Dakos Salad, the first salad was coming out! The presentation was so tempting, which consist of dakos bread, tomatoes, feta cheese, olive oil, olives capers, caper berries and oregano. The dakos bread put at the bottom, it was a traditional meal from Crete, Greece. I thought it was good enough for the starter, feel the freshness of each ingredients.

Greek Salad

Greek Salad, the second salad was served which is consist of tomato, onion, cucumber, green capsicum, feta cheese, olives, capers, caperberries, olive oil and oregano. Look at the white cube there, it was feta cheeses - really good to be served with the salad. The taste of sweet and salty are perfectly balanced.

Greek Spread Selection

Greek Spread Selections - Cold Appetizer, served with warm pita bread. This is one of my favourite and you should - must try! It was served with five sauces that you can choose and try. Here's the sauces : Fava Beans Pure,  Tzatziki (yogurt, vinegar, garlic and olive oil), Tyrokofteri (feta cheese, yogurt, red bell pepper, vinegar and olive oil), Taramosalata (fish roe, onion, lemon, olive oil) and Eggplant sauce. Surely, you'll be hooked with this!

Feta Cheese in Fyllo Pastry

Feta Cheese in Phyllo Pastry - Hot Appetizer, was presented with feta cheese, phyllo pastry greek, honey, sesame and figs jam. Surely, I would say this is become my favourite and really suggested to you for ordering this menu! Where's the feta cheese? It was inside the crunchiness of fyllo pastry which is coated with honey. You'll find the perfectness when you cut and eat the first bite! It was so great, sorry I can't explain it in details, because it's too incredible to explain, better you should try by yourself and find the surprise from it.

Garides Saganaki

Garides Saganaki - Hot Appetizer, which is shrimps sautéed tomato sauce, Ouzo (Greek Spirit), onion, garlic, feta cheese, olive oil, parsley and basil. You know what? This dish 40% containing alcohol - Chef Themis said he used Ouzo for the dish, the most popular drink at Greece. And finally he gave us the Ouzo, so we can try how its taste, haha! Can you image the taste of shrimps with feta cheeses and alcohol? It was very pleasant and satisfying, so perfect!


Moussaka - Main Course, was typically enjoyed in hot. The most versions are based primarily on sautéed eggplant and tomato, usually with minced meat. And Chef Themis was made us with includes layers of minced beef, potatoes, cheese and eggplant topped with a béchamel sauce and baked. If glance will look like lasagna, but its taste are different.

Chicken Kontosouvli - Main Course, it was like a usual chicken skewer but it was served in Greek tradition with french fries, paprika powder, garlic, oregano, olive oil and tzatziki (yogurt and cucumber). The chicken is quite soft and tender, so you can perfectly enjoy your dinner!

Galaktoboureko, Ravani & Wallnut Cake, as the Greek dessert for today! Let me give you a little explanation about them : Galaktoboureko (left), was a Greek dessert of semolina-based custard in phyllo. Ravani (middle), was a sweet cake made of cooked semolina, soaked in simple syrup. Walnut Cake (right), was a cake made of walnuts with cinnamon flavours, the cake is really smooth and soft, as my favourite dessert of the day! And fyi, you can enjoy all the dessert with vanilla ice cream! 

Taking photos as our tradition! Having a good food with good friends (left to right) : Ian Eryanto, that's me, Yenny Widjaja, Chef Themis, Mel Budiman, Eka Putra and Soya Yanagawa.

Enjoy this rare Greek promotion during weekdays buffet at IDR 288.000++/person. The Greek Menu is also available during the Saturday & Sunday Brunch at IDR 495.000++/person including free-flowing of non-alcoholic beverages and IDR 995.000++/person including of an endless flow of Billecart-Salmon Champagne, wines and cocktails.

And for further information and table reservations, please contact Bengawan Restaurant at (021) 5068 0000 or email  to


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Keraton at The Plaza, Floor 7th
Jl. MH. Thamrin Kav. 15

Friday, November 22, 2013


Hello readers! Have you ever heard about Hitokuchishoppu?

Hitokuchi Group has been in the food industry since 2011 and Hitokuchi Bakery is a new baby born from the group. The bakery has been baking gourmet roll cakes from scratch, decorating them beautifully, and delivering them to our customers' doors since 2013. Each cake is carefully made from scratch with only the finest, all-natural ingredients, just like you would use at home. 

And one day, I got an email from Nadya Stephanie, an owner of Hitokuchi. She wants to endorse me with this minion deco-roll cake. Surely, I'm shocked when I got this cake, because too cute to eat! Well, Nadya Stephanie is a young woman who loves to cook, especially in art and beauty. She started her own Japanese food business and expanded to sell customisable printed roll cakes that adopted from Japanese baking technique. And her greatest dream is one day to swing open the doors to a shiny new bakery with her name on it.

Each product is made from scratch in their home kitchen and decorated to reflect the tiniest detail possible. They love to capture the personality of their customers in the designs of theirs baked goods, because customer's happiness means everything to them. As a business, making money is important and necessary, but their greatest delight is in the smile and joy that spreads across the face of a happy customer. 

The cake looks so cute, right? But don't worry about its taste, the taste was good with the softness cake, served with cream and cheese inside! This could be a friend to your morning breakfast and is perfect served alongside a warm tea.

Wanna get some and how to order this cute cake? Please read the details below.
  • Orders for Monday - Friday should be placed at least three days in advance
  • Is it possible to order deco roll cakes with custom decoration? Yes, they can accommodate and create special designs with personalised message for you.
  • Their cakes are made with the freshest of ingredients, therefore they are perishable and need to be refrigerated, will keep for approximately one week in the refrigerator. 
  • They ship their beautifully hand-made deco roll cakes via JNE anywhere in Indonesia (as long as your city appears in the destination box). All orders will be shipped using one day delivery with shock-proof food grade packaging.
And for further information and details, you can go and follow their instagram : hitokuchishoppu & nadstephtan (owner).


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Tuesday, November 19, 2013


What did you think of liquid nitrogen? Of course, we immediately thought of the gelato - which is currently popular everywhere. Jakarta is ideally suited to develop the business, which was originally a popular of bubble tea, then the presence of cronuts and now many people sought for it, and finally now emerging the new innovation by using liquid nitrogen for making a gelato.

And not many places that provide gelato with liquid nitrogen technique, this may be one place that you can find in one of the malls at Jakarta, with cafe concept that makes you feel  comfortable to linger there.

Liquid nitrogen ice cream has become a crazy thing that was sweeping the trend of cooking shows and or better known by the term of molecular gastronomy. The liquid nitrogen that makes the dough of gelato quick to be served - it's ready in a minutes.

Last night, I wanna met with my friend and also a food blogger, Angelina Yuliana at Grand Indonesia. Because of Jakarta, is a city where always have a traffic jam everywhere, making me late to get there. And finally, after several hours stuck in traffic, we decided for looking something fresh and exactly this gelato - which is also one of the new tenants opened in Grand Indonesia.

Red Velvet (IDR 60.000) is a medium roast chocolate gelato with cream cheese (topping injection). This gelato isn't too sweet and perfectly served with creamy cheese, such a perfect combination for both. If you notice anything unusual with the photo? Yeah, right! The topping injection should used injections, but this time replaced with a pipette - which is due to injection stock has been exhausted. But don't worry, if you come and visit this 'laboratory', these injections are available for you.

The Breakfast (IDR 60.000) is the newest menu on this November, it was a plain base gelato with nutella swirl topped with crunchy cornflakes. I really like this gelato, love each sweetness of every sip, especially for the nutella and the crunchiness of cornflakes, so mouth-watering!

What a lucky, we met with the owner of Ron's Laboratory, Ronald Prasanto - his name, very well-know as a coffee master and gastronomy chef. Why do we get to meet him? Perhaps the reason this is a bit silly, because I and Yuliana is foodblogger, where we always to take a picture of our food - it may look 'weird' and busy ourselves. And finally, we are visited by the owner, ranging from questions about the satisfaction of gelato that we've order until we talked about coffee and molecular gastronomy.

And finally, he explained a little about coffee and invited us to taste 'Manual Brewing' directly made by Ronald Prasanto. What is a Manual Brewing? That is one way of making coffee manually, from on puree beans, coffee filtered using Kalista and wavy filter paper. In this process, all of them must be precise, such as the heat level to be 80 degrees Celsius. Then, put the coffee powder in the filter, then doused with hot water (but not too much, the water shouldn't seep up and down) aim to undertake 'development' coffee molecules for maximum results, for about 2-3 minutes. After that, then doused with hot water and liquid whole coffee has gone down and ready to be enjoyed. 

*This time, he used the Ethiopia coffee beans, which produce different flavors - high acidity and less bitterness.

In addition, because I'm also a coffee lover and he also made ​an ​espresso for me - to differentiate between the taste of Espresso and Manual Brewing. Manual Brewing looks cleaner without the 'froth' whereas espresso coated with 'froth' on top, oh why? Because the espresso through the pressure process in the making. And if you wanna know more about coffee, you can visit and meet him on Monday night, many coffee lovers gathered on that night and you can ask and learn from them.


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Jl. MH. Thamrin No. 1
Grand Indonesia - West Mall 5th Floor ED2-12B
Twitter : @ronslaboratory

Sunday, November 17, 2013



There's no word can describe about this snacks!
This one of favourite snacks from Surabaya, especially from Wisata Rasa, which provides a wide choice of snack food souvenirs typical of Surabaya and other areas. There is also a souvenir pack with affordable prices and typical snack choices from various regions, including Lapis Surabaya, Blinjo Cake and many more.

These snacks are crispy thin round, and there were shavings  cheese and sliced ​​almonds on the top, which adding to the delights of this cookies. And honestly, eat a box of this alone wasn't enough for me.
This really got me hooked, for sure!

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Wednesday, November 6, 2013


Lasagna pasta is made ​​from thin layers are arranged in layers with toppings and covered in homemade sauce mixed with minced beef. Popular of Italian food does look quite complicated to make, then do not be surprised if the price of a serving of lasagna is usually pretty expensive.
Until now, perhaps you can find lasagna only in restaurants. But now I will introduce you to the Lasagne Lasagne, is  a homemade lasagna made ​​by Virra Vinsenssa.

Yesterday, I just got a package from Lasagna Lasagne. Firstly, I'm so curious to try this lasagna, which is said that's one of the best lasagna in town. And what? I'm totally agree with the others opinion about this. Then you look at its packaging! It was quite simple and eco-friendly, made me still curious.

And when I opened the packaging, this lasagna is so tempting though just by smelling it. And to add the deliciousness, firstly I put my lasagna to the microwave. I think it's better to serve in warm condition, because the melted cheese and sauce are really very tempting your taste buds!

And especially for pasta lover, you should try homemade lasagna from Lasagne Lasagne, because its presentation and taste are also very competitive, not least with that you find in a restaurant. Believe me, it's really worth!

Can be seen as the photo above, that lasagna looks so tasty and tempting. Layers of pasta and minced beef that could be considered pretty much, make you can't wait to eat it straight! HAP HAP!

Oh ya, for your information - Lasagna Lasagne also provide for the other flavours such as original beefmushroom and mix beef & mushroom. And this lasagna are also available in two sizes : 
- Personal size (IDR 45.000) // 15 x 7 x 3 cm
- Large size (IDR 85.000) // 18 x 8 x 4.5 cm

Want to know how to get this delicious and savory lasagna? You simply order by phone, approximately 2-3 days earlier. 

And don't worry, all this lasagna are fresh from the oven!

Phone : +62 856 1300 086
Line : Lasagnalasagne
Instagram : lasagnalasagne1

Saturday, November 2, 2013


Panna cotta (from Italian cooked cream) is the simplest of desserts made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set - which is served with berries, caramel/chocolate sauce, fruit, etc.

Nowadays, panna cotta is almost invariably made with gelatin, which gives it a smooth texture and melt in your mouth. But you can create a wide range of taste and richness depends on the type of dairy used.

Plastic Cups

Main Ingredients

Sweet and Fresh Strawberries

Vanilli Essence

Gelatine Sheets

Place the gelatine leaves into the bowl with cold water. Leave for a couple of minutes to soften. When soft, remove them from the water and put into the pan of cream. Mix together until the gelatine dissolves.

Place the pan on a medium heat and allow to warm while continuously stirring. Don't bring it to a boil. When it reaches a simmer, remove from the heat.

Then prepare a container with cold water (may be added with ice cubes), to cool the dough that had been cooked. Stir until the dough is cool enough.

 There are so many reasons to love this dessert. I love a moment of dipping a spoon into a creamy pot of panna cotta, swirling a sauce of chocolate and strawberries on top.

As I know, panna cotta is always gluten-free! If you are looking for a dessert to expand your gluten-free dessert repertoire, then panna cotta should be on your list. As long as your dairy, gelatine, and flavoring are gluten-free, you are good to go. Cheers!

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Monday, October 21, 2013


Today, I just got an invitation from Keraton at The Plaza, to taste their wine and cheese, which originally comes from France. Firstly, I'm a little bit surprise to be invited there, but it was really a good day. After kilometres and minutes away, I arrived there in very welcoming services, and really enjoy with them! This event will be held at Keraton Lounge, an oasis of style and sophistication - with its comfortable, intimate setting, a unique and eclectic menu of tapas and cocktails. Keraton Lounge is also the perfect destination to meet business colleagues, for after-work cocktails, Sunday High Tea or an evening out with friends.

Like the photo above, it's an assortment of cheeses that I can taste today. All those cheeses comes from France. You are curious about these cheeses? Well, here is a list of types of cheeses are :
- Asiago, an Italian cow's milk cheese
- Brie cheese
- Bleu d'Auvergne
- Mimolette, a cow's-milk cheese, produced around the city of Lille, France
- Comte, a French cheese made from unpasteurized cow's milk
- Livarot
- Chevre Echard
- St. Nectaire, uncooked cheese made from cow's milk
- Tomme de Savoie
- Emmental
- Queso Manchego 

What could be better than the famous cheeses to begin with? This was a great treat, all are served in perfect harmony with their premium selection of French wines. Are you wanna come and take a little time here? I think it should be a must to try their wine and cheeses.

And for this afternoon, Keraton Lounge at Keraton at The Plaza features an exclusive selection of French delicacies and premium wines. We're warmly welcomed to indulge in exquisite French cheeses, foie gras terrine, tartare, and escargot - paired with the company of premium wines, specially imported from France.

The chef was cooking, precisely for the contents of the Vol-au-vent, which is typically made by cutting two circles in rolled out puff pastry and cutting a hole in one of them. This pastry is usually found filled with savory ingredients, but can also have a sweet filling.

Vol-au-vent, it was a puff with escargot in it, cooked with wine and creamy sauce. The taste was good and I really love it. You don't just simply takes one, for sure. Hehe. And this is perfect when served in a warm and you immediately eat it.

There was a plate with Bleu D'Auvergne, Mimolette, and the other slice of cheeses. Some of them, fit eaten with crackers or fruits.

Bleu d'Auvergne, is a French blue cheese, named for its place of origin in the Auvergne region of south-central France - it was made from cow's milk. And it  has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture. Beside that, Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and also it is a good cheese for snacking.

Brie, is a soft cow's milk cheese, the French region from which it originated. It's pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, its flavor depending largely upon the ingredients used. Brie is a good source of protein, a serving of brie can provide 5 to 6 grams of protein. There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk.

Queso Manchego, made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. Official Manchego cheese is to be aged for between 60 days and two years. 

Manchego has a firm and compact consistency and a buttery texture and often contains small, unevenly-distributed air pockets. And this cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy and leaves an aftertaste that is characteristic of sheep’s milk. But since, it was a fantastic cheeses, it presented with Quinci jam.

Livarot de la Perelle, is a French cheese of the Normandy region. It is a soft, pungent, washed rind cheese made from cow's milk.

Tomme de Savoie, is a variety of Tomme cheese from Savoie in the French Alps. It's usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content.

And after tasting a variety of cheeses, now is the time for me and the others for wine tasting. At the Keraton Lounge, they're providing several kinds of wine, either red wine or white wine, such as the following :

Red Wine :
- Chateau de Lavagnac, Bordeaux 2009
- Chateau de Callac, Graves 2006
- Chateau Cissac, Haut Medoc 2010
- Clos de Menuts grand cru, St emilion  2006
- Domaine De La Tuilerie Celebration, Merlot 2011

White Wine : 
- Grand Bateau Bordeaux Blanc 2010
- Famille Perrin Cotes du Rhone Blanc 2011
- Menuts Sauvignon Semillon 2009
- Gustave Lorentz Riesling Altenberg de Bergheim 2009
- Gustave Lorentz Reserve 2009, alsace riesling
- Serame Chardonay 2011
- Serame Sauvignon Blanc 2011
- Dourthe no 1, AOC Bordeaux 2011

And of the many wines are available at Keraton Lounge, this time I and the others get a chance to taste some wines that has been served. And for the red wine, we tasted Chateau de Lavagnac, Bordeaux 2009 and Clos de Menuts Grand Cru, St Emilion, 2006. Then for white wine, we were served the Grand Bateau Blanc 2010 Bordeaux.

Honestly, I can say quite liked the wine, and between the two types of wine I prefer red wine, why? Because red wine tends to be stronger and there's a bit of a sour taste. While white wine that I think is quite light and slightly sweet. So, maybe you could say that the ladies will love this type of wine, but some of them are loved the red one.


Tuesday Rendez-vous introductory price is at IDR 295,000/person for food only and IDR 550,000/ bottle for any of our premium French wines. 


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Keraton at The Plaza
Jl. MH. Thamrin - Kav 15
Phone : (021) 5068 0000
Website :