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Medan Six Degrees – Jetstar Asia Magazines June 2014 Edition

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Suwandi
June 3, 2014
Chef Khairul Adnan

The Cook

Khairul Adnan

Occupation: Executive head chef of Santika Premiere Dyandra Hotel & Convention

“I learnt many authentic Medanese recipes from my mom”

Khairul Adnan, who has been a chef for 20 years, tailors his restaurant menu at the hotel based on real Medan street food but with a difference. While the flavours are still true to the cuisine’s roots, chef Khairul has made it possible for guests to enjoy his food in a fine dining setting. A couple of his bestselling dishes are kari kepala ikan (curry fish head), lontong Medan, mie rebus and kolak (a dessert made with palm sugar, coconut milk and pandan leaf). Despite enjoying success as a chef, he still enjoys his mother’s home cooked meals, especially her bihun balap (flash-fried vermicelli).

Didrikus Kelana

Occupation: Third-generation owner of Tip Top Restaurant

“We are still using the same wood-burning oven, utensils and recipes”

Didrikus Kelana, or Kus as he’s affectionately known, decided to continue his family-run restaurant and bakery business in 2007 instead of running his own vegetable farm business. Kus learned the ropes from his father and Jang Kie, the original owner of the business. Since 1929, Tip Top Restaurant has played host to many major events, creating memories not only for Medanese but also for the Dutch, the city’s one time colonial rulers. The restaurant still offers a menu of old favourites such as the ox tongue sandwich.

 

Dirk A Buiskool & Diana Pardamean

The Living Historians

Dirk A Buiskool & Diana Pardamean

Occupation: Owners of Hotel Deli River Medan and Restaurant Omlandia

“All our meals use spices and herbs from our garden and fruits grown behind the kitchen”

This husband-and-wife team are the brains behind Tri Jaya Tour & Travel, a specialist in history- and architecture-themed tours within Sumatra. They built an eco-friendly boutique hotel 12km outside Medan and it’s home to Omlandia, a restaurant that serves Indonesian and Western-style dishes in a tropical garden setting. Guests can learn to whip up Indonesian dishes at the restaurant.

If you’re curious about Medan’s history, Dirk is the go-to man — he’s published two books on it

Diana Kosmanto

The Simian Protector

Diana Kosmanto

Occupation: Production and export for Orang Utan Coffee Project , Orang Utan Coffee Lab

“We educate coffee farmers about having a livelihood without destroying the rainforest” 

Diana Kosmanto set up a conservation group for the Sumatran orangutan in 2000, her goal being to assure their peaceful coexistence with Sumatran coffee farmers. Diana also markets high quality Arabica coffee at a premium to benefit farmers committed to strict orangutan conservation guidelines. People who buy this coffee indirectly support the Sumatran Orangutan Conservation Programme.

 

Widya Astuty

Occupation: Owner of Lady Batiq Café

“All the food and drink that we serve here are made with fresh and organic fruits and vegetables”

Widya Astuty set up Lady Batiq Café because she loves to spend quality time with her friends in cafés. Her two loves — ladybugs and batik — inspired her to create a motif of the ladybug with batik texture as the decorative theme. Visitors stepping into her café can instantly feel the Indonesian heritage. The most popular item is sapodilla fruit (also called chiku) mixed with milk. And, of course, the Orang Utan Coffee made using the Dalla Corte espresso machine.

Ucok Durian

The Thorny One

Ucok

Occupation: Owner of Ucok Durian

“My connections with durian farmers guarantee an endless supply to replenish my stock 24/7”

Medan is durian heaven, a place where the fruit is available year round. Ucok started out selling durians at a small night-time street stall before eventually opening his own restaurant, Ucok Durian, as he felt his customers deserved a better place to enjoy the fruit. He typically spends his evenings interacting with customers, selecting and opening durians for them. He will replace any unsatisfactory durian at no charge. Ask to have a durian packed for your flight home.

WORDS & PHOTOGRAPHY BY: SUWANDI CHANDRA

For Full Version of the article please click the link here: Six Degrees – PDF

 

 

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Berita

Medan Six Degrees – Jetstar Asia Magazines June 2014 Edition

Back
Suwandi
June 3, 2014
Chef Khairul Adnan

The Cook

Khairul Adnan

Occupation: Executive head chef of Santika Premiere Dyandra Hotel & Convention

“I learnt many authentic Medanese recipes from my mom”

Khairul Adnan, who has been a chef for 20 years, tailors his restaurant menu at the hotel based on real Medan street food but with a difference. While the flavours are still true to the cuisine’s roots, chef Khairul has made it possible for guests to enjoy his food in a fine dining setting. A couple of his bestselling dishes are kari kepala ikan (curry fish head), lontong Medan, mie rebus and kolak (a dessert made with palm sugar, coconut milk and pandan leaf). Despite enjoying success as a chef, he still enjoys his mother’s home cooked meals, especially her bihun balap (flash-fried vermicelli).

Didrikus Kelana

Occupation: Third-generation owner of Tip Top Restaurant

“We are still using the same wood-burning oven, utensils and recipes”

Didrikus Kelana, or Kus as he’s affectionately known, decided to continue his family-run restaurant and bakery business in 2007 instead of running his own vegetable farm business. Kus learned the ropes from his father and Jang Kie, the original owner of the business. Since 1929, Tip Top Restaurant has played host to many major events, creating memories not only for Medanese but also for the Dutch, the city’s one time colonial rulers. The restaurant still offers a menu of old favourites such as the ox tongue sandwich.

 

Dirk A Buiskool & Diana Pardamean

The Living Historians

Dirk A Buiskool & Diana Pardamean

Occupation: Owners of Hotel Deli River Medan and Restaurant Omlandia

“All our meals use spices and herbs from our garden and fruits grown behind the kitchen”

This husband-and-wife team are the brains behind Tri Jaya Tour & Travel, a specialist in history- and architecture-themed tours within Sumatra. They built an eco-friendly boutique hotel 12km outside Medan and it’s home to Omlandia, a restaurant that serves Indonesian and Western-style dishes in a tropical garden setting. Guests can learn to whip up Indonesian dishes at the restaurant.

If you’re curious about Medan’s history, Dirk is the go-to man — he’s published two books on it

Diana Kosmanto

The Simian Protector

Diana Kosmanto

Occupation: Production and export for Orang Utan Coffee Project , Orang Utan Coffee Lab

“We educate coffee farmers about having a livelihood without destroying the rainforest” 

Diana Kosmanto set up a conservation group for the Sumatran orangutan in 2000, her goal being to assure their peaceful coexistence with Sumatran coffee farmers. Diana also markets high quality Arabica coffee at a premium to benefit farmers committed to strict orangutan conservation guidelines. People who buy this coffee indirectly support the Sumatran Orangutan Conservation Programme.

 

Widya Astuty

Occupation: Owner of Lady Batiq Café

“All the food and drink that we serve here are made with fresh and organic fruits and vegetables”

Widya Astuty set up Lady Batiq Café because she loves to spend quality time with her friends in cafés. Her two loves — ladybugs and batik — inspired her to create a motif of the ladybug with batik texture as the decorative theme. Visitors stepping into her café can instantly feel the Indonesian heritage. The most popular item is sapodilla fruit (also called chiku) mixed with milk. And, of course, the Orang Utan Coffee made using the Dalla Corte espresso machine.

Ucok Durian

The Thorny One

Ucok

Occupation: Owner of Ucok Durian

“My connections with durian farmers guarantee an endless supply to replenish my stock 24/7”

Medan is durian heaven, a place where the fruit is available year round. Ucok started out selling durians at a small night-time street stall before eventually opening his own restaurant, Ucok Durian, as he felt his customers deserved a better place to enjoy the fruit. He typically spends his evenings interacting with customers, selecting and opening durians for them. He will replace any unsatisfactory durian at no charge. Ask to have a durian packed for your flight home.

WORDS & PHOTOGRAPHY BY: SUWANDI CHANDRA

For Full Version of the article please click the link here: Six Degrees – PDF

 

 

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