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The St. Regis Macao the Best City Hotel Two Years Running by TTG Travel Awards

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The Magic within The Dharmawangsa House

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The Mediterranean Takeover with Chef Seumas Smith at ARTS JAKARTA


As a limited time opportunity, The Ritz-Carlton Jakarta, Pacific Place, in affiliation with ART JAKARTA 2018, delightfully welcomed Seumas Smith to present a Mediterranean flare to Jakarta.

ART JAKARTA has served as a platform in the development of Indonesia’s art market and discovery of new talent since its first edition in 2009. This year, a concept of an urban garden was brought to life by Kezia Karin called The Greenhouse Pop-up Restaurant. Chef Seumas Smith, Head Chef from Maggie Joan’s Singapore, hosted a Kitchen takeover dinner on 1stAugust at PASOLA Restaurant, followed by a Pop-Up Restaurant at The Ritz-Carlton Ballroom from August 2nd to 5th.

A seasoned chef, Chef Seumas brought such diversity and flavour for a limited time at the Maggie Joan’s Takeover at PASOLA Restaurant and The Greenhouse Pop-up Restaurant.

Chef Seumas started his career at the age of 16 and he worked his way up to be part of Dinner by Heston in London. The Michelin Star restaurant was awarded top 10 World’s Best List within the first year of opening and Seumas rose to the position of Chef de Partie. Chef Seumas spent three years there before joining up with Jason Atherton’s Esquina Singapore. He is currently the Head Chef of Moosehead and Maggie Joan’s offering Mediterranean-inspired cuisine.

A truly sublimed main course of Duck breast, plum, carrot, and purple kale that brought an exquisite taste and comfort feel to a beautiful takeover menu.

For the takeover at PASOLOA Restaurant, Chef Seumas crafted a 4-course menu that was carefully paired with wine bringing out both fresh and creative flavours together for a dinner worth remembering. A starter of Hamachi crudo, almond, mint, and salmon roe paired with a Gardenia – The London No. 1 original blue gin, honey, coriander leaf, elderflower syrup, lemon, and tonic water – was the perfect starter with a succulent Duck breast, plum, carrot, and purple kale main course paired with a Goldeneye by Duckhorn Pinot Noir Anderson Valley USA that blew away all expectations for an exceptional meal.

For the Pop-up restaurant, Chef Seumas incorporated organic and fresh ingredients creating a unique a la carte menu with varying selections of entrées, main courses and desserts, bringing the Mediterranean flare.

To experience Chef Seumas’s creative take on dining, visit Moosehead and Maggie Joan’s in Singapore today.

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