5 Tempat Wisata Romantis di Indonesia

Wisata Romantis, tentu saja banyak diantara kita menginginkan tempat romantis untuk liburan berdua dengan pasangan. Menghabiskan waktu berdua dengan suasana romantis memiliki nilai lebih. Adakalanya orang susah untuk bersikap romantis terhadap pasangan dikarenakan tempat yang tidak mendukung. Kali ini Wisata Indonesia akan berbagio mengenai 5 tempat wisata romantis di Indonesia untuk anda. Tentu saja ini menurut versi Wisata Indonesia, anda punya tempat lain?? Silahkan di share di kolom komentar dibawah .

1. Kampung Sampireun, Garut. Jawa Barat.

Ini adalah tempat wisata teromantis menurut wisata Indonesia. Kampung Sampireun berada di Desa Sukakarya Garut, JAwa Barat. Suasanya sederhana ala pedesaan gaya pasundan akan anda temui disini. Suasanya malam yang tenang serta redup lelampuan yang diiringi germicik air serta kerlap kerlip cahaya diatas permukaan air menambah suasana menjadi sangat romantis. Tersedia banyak cottage tempat beristirahat yang terbuat dari bambu, kayu serta beratap jerami. Perahu sebagai sarana transportasi ke tempat istirahat anda. Ini sangat cocok untuk berlibur dengan pasangan anda.

2. Desa Ubud, Bali

Desa dengan sejuta Inspirasi sangat kami rekomendasikan untuk anda yang ingin berlibur dengan pasangan. Udara yang sejuk serta pemandangan alam pedesaan yang indah bisa anda temui disini. Pepohonan hijau serta sawah yang berundak akan membuat anda tenang dan nyaman. Suasana malam yang benar-benar romantis bisa anda rasakan. Ini adalah tempat wisata bulan madu Romantis di Indonesia.

3. Pulau Moyo, NTB

Pulau Moyo adalah rekomendasi kami yang ketiga. Pulau ini sangat cocok untuk pasangan yang ingin berbulan madu. Tempat yang masih sangat alami serta sepi akan membuat dunia ini seakan-akan milik berdua. Tersedia cottage-cottage dengan berbagai macam fasilitas. Anda bisa menikmati pasir putih yang terhampar serta terumbu karang dan penghuninya yang beraneka ragam.

4. Kaliurang, Yogyakarta.

Ini adalah tempat wisata romantis Indonesia yang ke empat. Dusun Kaliurang memiliki pemandangan yang hijau serta sejuk, berlatar belakang pegunungan karena kaliurang sendiri berada diatas ketinggian sehingga udara disini sangat sejuk dan dingin. Cocok untuk anda berbulan madu dengan pasangan. Tersedia banyak Villa dan Hotel. Anda tinggal pilih saja tempat menginap yang memiliki pemandangan yang indah.

5. Pulau Belitung

Pulau Belitung mempunyai pemandangan pantai yang sangat indah. Dihiasi hamparan pasir putih disepanjang pesisir pantai serta air laut yang sangat jernih akan anda temukan disini.Mungkin anda tidak akan menemukan tempat Indah selain ditempat ini. Puulau Belitung memiliki banyak teluk sehingga airnya pun menjadi tenang. Cocok untu anda yang ingin berwisata romantis dengan pasangan.


Oke, Ke-5 tempat wisata romantis di Indonesia diatas mudah-mudahan menjadi informasi bagi anda untuk menentukan tempat mana nantinya yang akan anda kunjungi dengan pasangan. Semoga bermanfaat

Korean flavors predicted to become menu mainstay next year

..Could kimchi, the fiery, spicy fermented cabbage native to Korea
become the food item of 2012?

According to international restaurant consultancy group Baum +
Whiteman in New York, Korean cuisine is predicted to emerge as a
robust, influential global food trend in 2012, with its distinctive,
punchy flavors penetrating mainstream menus.

While upscale eateries may serve dishes poached or braised in pungent,
spicy kimchee broth, for example, don't be surprised to see
Korean-style fried chicken pop up on the menus of chain restaurants,
says the report released last week.

Kimchi is what baguettes are to the French or what pasta is to the
Italians -- that is, indispensable. A side dish accompaniment to every
Korean meal, kimchee is a fiery, spicy, fermented cabbage marinated in
red chili powder, garlic and ginger, akin to German sauerkraut, only
packed with a wallop of heat.

Celebrity chefs Bobby Flay, Tyler Florence and Chuck Hughes have
become a few high-profile kimchee converts, teaching viewers how to
make quick-style, 'Westernized' versions on food TV. A few popular
applications include stuffing the condiment into barbecued, pork
sandwiches as an Asian-style slaw, a natural combination given that
kimchi and pork also make up the main ingredients in another authentic
Korean dish, kimchee stew.

The report credits the influence of food trucks for pushing Korean
cuisine into the North American culinary consciousness, which over the
last few years has been primarily fixated on other Asian influences --
Thai and Vietnamese flavors.

Entrepreneur Roy Choi's food truck Kogi BBQ, for instance, drew a cult
following in Los Angeles for its Korean Mexican tacos -- traditional,
homemade tortillas stuffed with Korean-style beef -- spawning copycat
trucks all over the country. Their popularity is also widely credited
for putting the spotlight on Korean flavors.

French chef Jean-Georges Vongerichten and his half-Korean wife Marja
have also been spreading the Korean culinary gospel this year in their
PBS series Kimchi Chronicles. Narrated by Aussie actor Hugh Jackman,
the series travels throughout South Korea highlighting the country's
regional specialities.

Meanwhile, the report also points out that since Koreans run most of
the sushi bars in the US, expect more fusion recipes as restaurateurs
gain the confidence to open eateries outside the confines of
Korea-towns. The Korean government, for instance, has embarked on an
aggressive tourism campaign and is reportedly footing the bill for an
upscale restaurant in New York to promote the national cuisine,
according to the consultants.

Seoul transplant Junk Sik likewise become the first gourmet,
'modernist' Korean restaurant to take up residence in New York when it
opened last month.

Other popular Korean dishes include kalbi, marinated short ribs,
bulgogi, marinated beef, and bibimbap, a bed of rice in a traditional
stone bowl, topped with seasoned vegetables, beef, and a fried egg,
bound together by kochujang, a red papper paste.

While American palates aren't quite ready for the paste to become to
become a mainstream grocery store find, the consultants predict,
"...wait until 2013."

Baum + Whiteman creates high profile restaurants around the world and
is the team behind Windows on the World, which sat atop the World
Trade Center.

Source:Yahoo.com.sg

The Hit List - Bars with Best Views in Singapore

Source: Yahoo.com.sg

These Singapore bars serve up more than just a good cocktail

Thanks to the recent additions of the Marina Bay Hotel and the
Singapore Flyer, Singapore bars with sky-scraping rooftop are
understandably all the rage these days. However, acrophobes will be
glad to hear that they don't need to go scaling 60 levels to enjoy a
great view along with their drinks. You don't even need to hang around
the CBD area.

We offer up five bars with the most alluring views in Singapore,
including everything thing from the city's staple sky-scraping rooftop
hubs to seaside cocktails.

1-Altitude

No self-respecting " The best Singapore bars with a view" list would
come without the inclusion of 1-Altitude.

Perched at 282 metres (63 levels) off the ground, 1-Altitude is
currently Singapore's highest rooftop bar, and consequently, home to a
bird's eye view of the surrounding skyscrapers as well as an
unobstructed view of the glittering Marina Bay enclave. Thanks to a
combination of stunning views, a stylish crowd and smooth tunes,
1-Altitude has quickly become one of the favourite haunts of the suits
and well heeled from nearby offices.

Tip: When you're here your phone will often receive signals from
Malaysia and sometimes Indonesia, so avoid phone usage lest you get a
nasty surprise in your next phone bill.

Find out what bars - other than 1-Altitude - made our list of best
rooftop bars in Singapore.

Lantern

Lantern, the rooftop bar of the seven-storey Fullerton Bay Hotel is
proof that you don't need to go traipsing up skyscrapers to enjoy a
great view. In fact, the bar's rustic charm, accentuated by the
bespoke outdoor vintage-inspired cabanas and luxuriant greenery, and
anchored by a sparkling blue pool, makes for a picturesque view that's
just as captivating as its surroundings.

The bar's prime waterfront spot also makes it an ideal location to
catch the sea breeze whilst nursing a cold beer at the end of the day.

See our video recap of the DBS Black Top party at Lantern over the F1 weekend.

LeVel33 Microbrewery

Make your reservations early, or be left out of LeVel33. No, LeVel33
isn't one of those places that demand reservations months in advance,
it's simply that popular, and once you get in it's easy to see why.

The Singapore bar's 33rd level spot offers diners panoramic views of
brilliant sunsets and twinkling night skies. The venue's full-length
glass windows ensure that even those sitting indoors get a taste of
the "high" life, but it's the outdoor spots that are truly coveted.

Views alone aren't enough for a bar to survive on; here the excellent
craft beers (brewed in-house) and a menu of well-executed bar bites
match the cityscapes.

See our review of LeVel33's new-and-improved menu. LeVel33 was also
picked as one of our favourite after-work bars. Click to see who else
made the list.

Prive Waterfront Bar

This sleek al fresco bar located on Singapore's only privately owned
island, Keppel Bay, may not be the most convenient location for
drinks, but those making the trip to Prive Waterfront Bar are rewarded
with stylish resort-style décor and beautiful waterfront views.

The bar's good-looking crowd comes faithfully for the great bar food
and drinks, in particular, the eclectic cocktail menu, which features
more than 30 unique cocktails specially concocted by venue's top
mixology team.

Tanjong Beach Club

Although crystal clear waters and sandy white beaches are things
usually reserved for beach holidays, at the ultra-luxe Tanjong Beach
Club, you can almost see yourself in Maldives as you lie back on your
lounge sofa next to the sparkling pools. People migrate here to relax
and take their pick from Tanjong Beach Club's extensive menu of
delicious cocktails and upscale bar fare.

By sunset, the view here are even more breathtaking, and smooth dance
beats give beachcombers and sunbathers a little taste of beachside
tranquillity, a rare luxury in Singapore.

See our other picks for best beachside bars.

Head over to Lifestyleasia.com for full details on the Singapore bars
with the best views in Singapore.

Related articles:

If these Singapore bars don't entice you, but you're still looking for
a night out, read on at the best Irish pubs in Singapore, Kinki
Rooftop Bar at Marina Bay Sands and 1TwentySix at East Coast.

Qantas chaos as union row grounds 'Flying Kangaroo'

The travel plans of tens of thousands of Qantas passengers around the
world, from holidaymakers to heads of state, were thrown into chaos
Saturday by the airline's shock decision to ground its entire fleet.

The global network the Australian carrier has built over the past 90
years as it transformed from a desert Outback mail service into one of
the world's most successful airlines screeched to an abrupt halt at
0600 GMT Saturday.

That was the moment when chief executive Alan Joyce announced in
Sydney that all flights would be grounded, immediately and
indefinitely, until a bitter union row was resolved.

British couple Brenda and Alex Bovingdon's plane was taxiing up the
runway at Sydney airport when Joyce's bombshell edict took effect,
prompting the pilot to turn around.

"He said, 'there's a problem, don't worry it's not mechanical, I'm
very sorry to tell you this, in my career as a pilot I have never
encountered this before,'" Brenda said.

She said they spent the next two hours sitting in the plane, and
further time getting through customs, leaving them fuming.

"It's bad enough that they do it anyway, but without warning it's just
shocking," Alex Bovingdon told AFP.

His daughter Debbi Zornes said: "I will never book with Qantas again."

There were similar scenes at 22 airports around the world.

In Perth, where just hours earlier enthusiastic crowds had bid
farewell to Queen Elizabeth II, passengers stood stunned as departure
boards declared "we are very sorry Qantas is not flying due to
industrial action".

Qantas check-in desks were abandoned as passengers gathered across the
terminal at rival Virgin Australia, scrambling to get tickets out of
the city.

At least Commonwealth 17 heads of state and senior ministers, in town
for the same leaders' summit attended by the queen, faced a similar
dilemma after booking Qantas flights home.

Prime Minister Julia Gillard insisted it was not embarrassing to tell
the VIP visitors they had to find alternative flights home from Perth,
one of the world's most far-flung cities.

"Not at all, people took it in very good spirits," she said. "People
have been aware that there's been industrial disputation within
Qantas.

Joyce said he was compelled to take the "unbelievable" action because
the long-running union dispute was trashing Qantas' brand.

But Gillard said that by making the dispute global, the airline could
tarnish Australia's tourism industry.

At Bangkok's Suvarnabhumi Airport, Irish tourist Sinead Condon, 22,
said she had been hoping to escape the flooding in the Thai capital
only to be told there would be no flight.

"We're disappointed. It's a major inconvenience," she said.

Australian businessman David Stewart, 52, en route from London,
decided to buy a new ticket through to Sydney with Emirates.

"It's absolute chaos," he said. "I've tried to be as loyal as I can to
Qantas. It's going to cost me $1,900 to fly home with Emirates but
I've got to see my family."

Staff at Singapore's Changi Airport handed out biscuits and water to
thousands of irate stranded passengers, among them Australian retiree
Leigh Hogg, 70, who spent hours waiting to find out if she could get
home.

"I feel a bit deflated... it (the wait) is a bit tiring, we are not
young anymore," she told AFP.

The online backlash was also intense, with Qantas' Facebook page
inundated with comments such as "this is overkill, sack the CEO and
the board".

A Facebook page called "RIP Qantas" sprang up, declaring the airline
"died aged 90 at the hands of Alan Joyce".

Indian models out of fashion overseas

For top Indian model Apoorva Vishwanathan, the difference between
success on the catwalks of her own country and an international
modelling career can be measured in inches -- two of them.

"I wish I had endless legs. I could be cat-walking with the Heidi
Klums of the world," said the Bangalore-based Vishwanathan who stands
five feet nine inches (175cm) in her bare feet.

"But you've got to be at least 5'11" for any international fashion
house to come near you," she told AFP during the recent New Delhi
Fashion Week.

Compared to the West, career modelling is still in its infancy in
India, although it has made huge strides on the back of rapid economic
growth and the growing profile of Indian fashion designers.

Only a handful of Indian models have tasted success abroad, with the
likes of Lakshmi Menon and Ujjwala Raut modelling for Gucci and Yves
Saint-Laurent.

Menon walked for Jean Paul Gaultier shows in Paris and went on to
become the face of French luxury goods maker Hermes, replacing
Ukrainian Daria Werbowy.

The financial pay-off for those who do break out of the relatively
low-paid domestic scene can be enormous, and Raut is quite frank about
why she is no longer seen working the Indian fashion shows.

"They can't afford me," she told the Times of India in an interview last week.

Whispered allegations of racism have been made by some who tried and
failed overseas, but Vishwanathan believes the main barrier is the
natural body shape of Indian women.

"We are genetically more voluptuous and curvaceous," Vishwanathan
said, adjusting her tight mini-skirt as she sat down during a break in
her daily round of make-up sessions, hair-dos and fittings.

"Agencies abroad want girls who are really thin, almost skinny. It is
tough for us to fit into their requirements.

"I have been around on the Indian fashion scene for 10 years and would
have absolutely loved to make it big internationally. But even if you
have a little body to you, you're out of the race," she said.

Another factor is that Indian models tend to start their careers much
later than their Western counterparts, with parental pressure often
keeping them in college until their early 20s.

"In the international context it means they are already over the
hill," said Anjana Sharma, fashion director at IMG Reliance.

"Gisele Bundchen started modelling at 14, Kate Moss was discovered at
14 and by 16 she was a known face," she said.

Once frowned upon in conservative India as an immodest career choice,
modelling grew in popularity -- and acceptability -- in 1994, the year
former Indian models Sushmita Sen and Aishwarya Rai took the Miss
Universe and Miss World titles respectively.

Both went on to successful and lucrative film careers, fuelling the
aspirations of millions along the way.

More recently, the launch of Vogue India in 2007 heralded the start of
a new fashion era and an overhaul of wardrobes of the nouveau riche.

"You name any international magazine and they are now in India," said
popular dress designer Samant Chauhan.

"It has opened the outside world to India. Models in India are now
more aware, assured and ambitious."

Rikee Chatterjee, a 24-year-old up-and-coming model said her family
fully supported her decision to take up modelling even before she
finished her college degree.

"They understood and backed my choice," she said. "A lot of parents
now are happy enough to see their kids in the limelight."

But there are some limits.

Indian models generally hesitate to do lingerie work, or other shows
that involve baring a lot of skin, and most lingerie ads in Indian
fashion magazines use foreign models.

"The question is not so much of modesty -- but of negative public
opinion," said Nonita Kalra, editor-in-chief of the Indian version of
Elle fashion magazine.

There are also complaints of a bias against darker-skinned models in
India where a light complexion is widely considered synonymous with
beauty and skin-lightening creams rack up annual sales of 500 million
dollars.

Top Indian model Dipannita Sharma ruffled feathers earlier this year
when she accused not just the fashion industry but the country as a
whole of being "obsessed" witn fairness.

"We will take another hundred years to completely get over it," she said

Source : Yahoo.com.sg

Deepavali – The Sweets, The Snacks and the Substantial

Makansutra – Mon, Oct 24, 2011 3:20 PM SGT
Text and images by Lorraine Koh @ Makansutra (yahoo.com.sg)

Nothing quite lights up one face, like good food. With Deepavali,
otherwise known as the Festival of Lights around the corner, our
Indian friends can look forward to precious moments with good food and
good company. "Deepavali is one of the most pleasant periods of the
year. There is a lot of celebration and the season where you can
expect prosperity!" says Chef Milind Sovani , head chef at The Song
of India. So what are the munchies involved in Deepavali? In essence,
there are the sweets, snacks and more substantial dishes.

The Sweets

The sweets include Jalebi, Bal Mithai and Bondi Laddu. Word of
caution: Indians really like their desserts super sweet, and this may
not sit well with those of us without a natural sweet tooth.

"In the Indian culture, Indian sweets symbolise either the spreading
of good news or an event of celebration such as Deepavali. The Hindus
believe that sweets are the best way of expressing happiness and
goodness," says Chef Sheikh Asabulla, head chef at Zaffron Kitchen.

"We have a saying 'make our friends' palette sweet' which translates
to sharing our joy with friends," adds Sovani.

The Snacks

Savoury snacks include different varieties of Murukku. This crunchy
snack is made from urad and rice flour with various flavourings like
chilli or cumin added. Although murukku is available throughout the
year, it's still a must-have item at the Indian household.

"Deepavali sweets and snacks are usually prepared a week in advance
and compared to other Indian snacks, they can be stored for a longer
period of time," says Sovani. The reason for this is because Deepavali
is typically celebrated over a period of five days. These snacks can
only be bought during Deepavali. He adds, "Due to the fast pace of
city life, few families make these sweets and savouries from scratch.
There are now many Indian companies who are able to courier these
snacks anywhere in the world, during Deepavali. I have to say, the
taste is also authentic."

The Substantial

"Deepavali is essentially the celebration of bringing light into the
world and the triumph of good over evil and therefore, Hindus come
together to have family meals after sunset as the coming together
symbolises the harmony present amongst loved ones. Thus, bringing
light and hope to everyone around during this festive period," says
Asabulla. There are many homecooked dishes Indian families can look
forward to like Mutton Mysore, Dum Chicken Briyani and Chicken
Chettinad.

The Indians also observe some religious rituals which involve food
during this occasion. Sovani says, "During Deepavali, the lady of the
house will get up early, bathe and offer her worship to the gods
before preparing food for the family." Asabulla adds that Hindus make
it a point to present offerings such as fresh fruit and home-made
desserts when they visit the temple during this festive season.

Asabulla, who hails from North India, remarks, "In India, it is
priority to spend Deepavali at home with loved ones and to enjoy a
hearty home-cooked meal with great music, laughter and happiness.
Although this is common for Singaporeans, the factor of spending more
and going out of the house to commemorate the festivities of Deepavali
is also observed."

From Makansutra and Makanation, we wish all our Hindu friends a happy Deepavali!

Singapore Food – from street to sleek

Makansutra – Sat, Oct 15, 2011 12:59 AM SGT
Text by Sheere Ng @ Makansutra

Singaporean food culture is rojak – not as in the Asian salad but its
urban meaning of "mixture". We add southeast Asian spices such as
garlic, ginger and chilli to the sedated chicken rice from the Hainan
Island; we combine noodles, a Chinese staple, with Malay spices and
rempah culinary techniques to create a repertoire of "mee" soup; and
we add minced mutton, egg and Indian spices to western baguette and
invented a new dish for the British, or John, and named it after them.

So Singaporean food is born out of cross-cultural exchanges, will this
fact make us more accepting towards attempts to alter it? What would
you say if the tourism authorities and relevant agencies here
Singapore Tourism Board (STB) wants to publicise Singapore food, but
in a different way from how we have always known them?

Last week, 21 chefs from 15 different cities were in town for the
Singapore International Culinary Exchange organised by Singapore
Tourism Board (STB), IE Singapore and SPRING Singapore. During the
event, the chefs came up with their own interpretation of
Singapore-inspired dishes, which they may feature in their own
restaurants.

Amongst them was Chef Alvin Leung from Bo Innovation, Hong Kong, who
is well-known for his modern interpretation of Chinese cuisine. He
made a poached egg in laksa stock, with cockles on the side and
deep-fried rice noodles as garnish – turning the main ingredient into
a side ingredient and vice versa.

Chef Leung said he retained what he liked about the original laksa,
but changed what he didn't fancy. "I didn't like the hardboiled egg so
I made it into a poached egg under 63 degree heat," he said. He kept
the cockles rather than the prawns (he used them to make the stock
instead) because it has a softer texture and blends well with the egg
when chewed together.

While the first dish still has much resemblance to its traditional
form, Chef Leung's other creation stretches your imagination. In his
rendition of Rojak, which he said was made to suit a kid's palate, he
replaced turnip with Chinese pear, prawn paste with black soy sauce,
peanuts with pine nuts and added rose apples and vanilla ice-cream.

"The DNA of Rojak is found in its textures. My creation has similar
bite to the original ingredients, but I think children will prefer my
version," he said. The taste, as you would have guessed by now, is
entirely different.

Most of the other chefs picked out a sauce or an ingredient to create
something entirely new. Chef Josean Martinez Alija from Nerua, Spain,
for example, made a soup out of banana flowers and the plant's stem
after discovering the ingredient at a Peranakan restaurant here. "I
like to look out for new things, it could be a new dish or an
ingredient, and then play with it and experiment with it in my
cooking," he said.

Most of these chefs have turned local street food into haute cuisine.
These, or other similarly high-toned dishes, will be introduced into
their restaurants' menus for at least six months as part of STB's
effort to promote Singapore to the rest of the world. "The chefs are
free to exercise their creativity in presenting their own
interpretation of Singapore food, reflecting our position as a capital
for culinary innovation," said Ms Ranita Sundramoorthy, STB's Director
of Attractions, Dining & Retail.

What we are curious about is whether these are how Singaporeans want
their food to be introduced to the rest of the world. Are you the one
who will laud the creativity and audaciousness of these chefs or do
you belong o the opposite camp that says, "No, we don't want the
essences of our traditional dishes to be tainted!"?

Tell us your thoughts!