POTATO HEAD
The ambassador of Indonesia’s cool
Championing local art has always been Ronald Akili’s passion, as seen in the first Potato Head which opened in Jakarta in 2009. However, it was Bali’s Potato Head Beach Club that catapulted the brand into the global limelight due to its design cred, architect Andra Matin’s iconic Javanese window shutters facade, tropical lifestyle experience, F&B offerings, and incredible sunset. Together with the adjacent Katamama, a boutique hotel which was made from 1.5 million red bricks as a tribute to local craftsmanship, it is now a bonafide destination that must not be missed when one visits Bali.
Winning the inaugural Sustainable Bar Award and ranked 36 in Asia’s 50 Best Bars 2018, Potato Head Beach Club now offers three distinct restaurant concepts and one bar: Ijen (zero-waste and sustainably sourced seafood outlet), Kaum (modern Indonesian cuisine), Pizza Garden (locally sourced, Italian-inspired rooftop eatery), and Akademi (root-to-flower cocktails bar). Potato Head has also successfully expanded to Singapore and Hong Kong, offering the cosmopolitan’s cities a taste of the island-inspired F&B concepts.
This story is from the April 2020 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the April 2020 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..
