Dressed in a neatly pressed suit, and with his hands behind his back, Ngurah Adnyana Koriawan, 32, looked every bit a professional sommelier except for the tense expression that was etched across his face—and he hadn’t even started his service. His antagonist was Frank Kämmer, a certified master sommelier, seated at a table of four. “I feel generous. I’m ordering a bottle of Château Mouton Rothschild 1989 for my friends,” Kämmer said to the Indonesian, who works at The Four Seasons Resort in Bali. “I’d like you to decant and serve it at our table. You have six minutes.”
Excerpt from the December 2013 issue of epicure.
Phu Quoc may be celebrated for its sunlit shores and spectacular sunsets, but when darkness…
Waterbom & Friends closed its 2026 series with an afternoon of hip-hop, funk, turntablism, food…
Between the tranquil An Mỹ rice fields, Hoi An’s storied Old Town and the shores…
Marking two decades on Bali’s southern coast, Bvlgari Resort Bali turns its anniversary into a…
In celebration of National Batik Day, Roso Restaurant at The Meru Sanur and Bali Beach…
Bringing its Jakarta-born culinary identity to Bali, Carbón has opened at Alaya Suites Ubud with…