Bandung,

[DIARY]Padma Hotel - Bandung

9/30/2015 Soya Yanagawa 3 Comments




Last August, I went to Bandung with my beloved sisters, mom and aunty. We went there by train! We choose to go there by train because the nostalgic feeling. Well, do you know that there are 2 historical places that you pass on the way to Bandung by train? 

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SASAKSAAT TUNNEL

Sasaksaat tunnel is a railway tunnel built by SS (Staatsspoorwegen) between the years 1902-1903. SO, can you imagine how old this tunnel is? Yup it is 112 years old tunnel and it was still used until now. 
Sasaksaat Tunnel was located between Purwakarta and Padalarang at 143-144 KM. This 949 m long tunnel splits Cipedong Hills and connects Sasaksaat station with Maswati Station.

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CISOMANG RAILWAY BRIDGE

Do you know that Cisomang bridge is the tallest railway bridge in Indonesia? It was built in 1894 with 230 m long and 100 m high from the Cisomang river. Indeed, in the year 2000, the goverment build another bridge right next to the old one, so you can see the old bridge when you are there. 

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OK, short story, we arrived at Bandung on time from the schedule. But unfortunately, we cannot find the driver from our hotel. We phoned the hotel and asked about our pick up, but they said that they already send someone to the station.

After 15 minutes waiting, suddenly there was a car who stop in front of us and the driver asked my name. Well, for first impression, it was kind a disappointing, he is not even say sorry.








After 30 minutes trip, finally, me and my family arrived to this beautiful Padma Hotel. I am so happy with the greetings from the bell boy. But the receptionist is kind a straight to the point and not really friendly. To tell you the truth, I am not really impressed with the receptionist, I cannot find the 5 star's hospitality there.

I do admire their beautiful lobby lounge. It was quite spacious and has breathtaking views. We can enjoy our welcoming drink while watching the refreshing scenery and comfortable cushions.

Well, it was 12.53 but our room is not ready yet. So that is we decided to have lunch at their restaurant.





Really love the ambiance from this restaurant. It was located at the top of the hotel, so you can have a wonderful scenery, refreshing air and indulging atmosphere. This Asiatic & European cuisine is quite spacious and vibrant.

Well, the host was really warm and friendly. Their understanding of the menus was wonderful and really good. I am terribly apologize because I really forgot to keep the bill and take photos their menu. Because of my silly mistake, I really forgot to remember their names and prices. Well, without any further, here is what we have ordered.






MIE GORENG
For a stirred fried noodle, it was a little bit too oily for me. It taste so-so and a little bit lack of seasoning. But the portion was gigantic and has a lot of ingredients. The Mie Goreng was served along with a sunny side egg, chili, pickle and shrimp cracker. 





NASI GORENG PADMA
For the fried rice, I can only say it was nicely seasoned and served. The Nasi Goreng was served with deep fried chicken, shrimp, satay, pickle, shrimp cracker, melinjo crackers, sunny side egg, and sweet soy sauce.

One thing that questioned me is the shrimp. It doesn't suit there and it was really different from the other. The crackers, pickle, satay and the deep fried chicken scream for the authentic Indonesian food.. but the shrimp looks and made like Japanese style of dish. It was like a discordant sentence in one paragraph.




NASI BAMBU PANGGANG BAKAR "PADMA"
The baked rice has a beautiful fragrant from the bamboo. The rice itself was mixed with the oncom and anchovy so it add more flavor, texture and fragrant. The Rice was served with 5 kinds of protein such as deep fried tofu, deep fried tempeh, deep fried chicken, Deep fried mackerel tuna and empal or gepuk (Indonesian sweet and spicy fried beef dish). It was also served with  chili, vegetables and sour (sweet) soup.

OK, to tell you the truth, for Indonesian dish, it has too much proteins! Indeed, they want to show the "expensiveness" on the plate, but for a pack of rice with 5 kinds of protein, it was too much. The horrible thing is the sour soup. I don't get it, it was supposed to be a sour soup... but they added something like sweet soy sauce and it make the sour soup become bizarrely sweet. It taste weird and really not appetizing.






SOTO AYAM
My sister ordered this Soto Ayam. Soto ayam is a yellow spicy chicken soup or nasi empit and/or noodles. Turmeric is added as one of its ingredients to get yellow chicken broth. It was served along with rice, melinjo crackers and chili.

One thing for sure, the portion was gigantic, but it lacks of seasoning.




After lunch, we are waiting at the lobby for some moment and then briefed that our room is ready. So, we went to our rooms to have some rest. First it has problems with the key, So my sister has to come back again to the front desk to take care of the problem. Even though we stayed on the second floor, but still it was quite annoying to go back to the front desk to have the right key room.





We ordered 2 rooms that has connecting doors. Above is the Premier Room.

Premier Room
Revel in our Premier Room complimented with a stunning view for you and your loved ones. This modern 33,6-sqm room facilitated with an exquisite bathroom featuring shower and separate bathtub. A king size bed (200 cm x 200 cm) or twin single beds (200 cm x 120 cm). All rooms are furnished with plush duvet covers and also equipped with LCD TV 37 inch, DVD Player, a safe deposit box – laptop size and face to the luscious green valley. An additional extra bed or baby cot is available upon request. Extra bed is unavailable for twin bed due to space. 

Room Details 
Bed Type | King-size bed (200x200 cm) or twin single beds (200x120 cm)
Bathroom | Separate shower and bathtub
Latest Facility | Complimentary in-room broadband internet
Size | 33.6 sqm
Views | Hillside or Mountain
Number of Rooms | 42
Max. Occupancy | 3A(Adults) / 2A(Adults) + 1C(Child) / 1A(Adult) + 2C(Children)*

*Additional charge is applicable for the 3rd (third) person
*The 1st floor is top level while the 8th floor is the hotel’s ground floor







And the other room is the Premier Suit. I fell in love with this room. This spacious room has a gigantic windows and breathtaking view!

Premier Suite
Located at the 2nd Floor down to 8th Floor of the hotel building. A spacious modern 62-sqm room and wooden floor panel with a spacious bathroom featuring shower and bathtub are separate. A king size bed (200 cm x 200 cm) and all beds are furnished with plush duvet covers. All rooms are also equipped with LCD TV 42 inch, DVD and Radio Player, a safe deposit box.

Room Details
Bed Type | King-size bed (200x200 cm)
Bathroom | Shower
Latest Facility | Complimentary in-room broadband internet
Size (sqm) | 62
Views | valley
Number of Rooms | 12
Max. Occupancy | 3A(Adults) / 2A(Adults) + 1C(Child) / 1A(Adult) + 2C(Children)*

*Additional charge is applicable for the 3rd (third) person
*The 1st floor is top level while the 8th floor is the hotel’s ground floor


When we went to our room it was already 14.35, Actually, every guests in Padma Hotel Bandung can enjoy the complimentary Afternoon Tea from 15.30 to 17.00 at hotel restaurant. But I rather to enjoy the pool.






The pool is right next the gym area. The officer greet us with a beautiful smile and gracious hospitality. The towels are nice and clean.

I really enjoy the pool. I thought it will be a little bit cold because it was in Bandung and no body swim that time. But surprisingly the water was warm and really enjoyable. I really like wide and deep pool, and Padma Hotel indulge me with that kind of pool, so I can seriously swim and burn some fats. FYI the deepest area is 180 cm. yup, quite deep right?

I can relax at the edge of the pool while looking at the greenery. Such a wonderful experience, it was so calm and refreshing!

After a long warm bath at my room, me and my family decided to order some food from the restaurant. too bad the lighting was not really good so I cannot take a picture. But I really love the Pizza and the mango mousse dessert.





In the morning, I can see beautiful view from my window.  I also can see people doing Yoga from my window. Such a wonderful day to start right? Yup, I hit the shower before breakfast, because I already booked a car, so I can go sightseeing and enjoy my day around Bandung.





The breakfast place is the same restaurant that I have had lunch yesterday. Actually, the restaurant is quite spacious and has a wonderful view. Too bad, when I went there, the hostess only asked our room number and let us in. They let us freely choose our own table. Actually, I really miss the 5 star hotel hospitality where the guests was escorted to the available table. Me and my family must walk around the restaurant to find the empty table. After few minutes looking around from the restaurant, we decided to eat our breakfast on indoor area. Shamefully, Padma Hotel's hostess or waiters in the restaurant didn't have a clue that we are looking for the available table for several minutes there.





For the food, actually it was actually nice and quite diverse. you can mix matched the fried rice and sausages, and went to the egg corner to have a sunny side egg. But the dim sum corner is not as good as I thought. It was bland and too much flour in it.  The peanut sauce was great though.

Surprisingly, they serve ice cream for breakfast! So I told my sister that she can order some waffle and add some ice cream on the top.

At the end, my breakfast was nice, despite i have to go around the restaurant to find an available table for my family. After that I went all around Bandung with the rented car.

I stayed at Padma Hotel Bandung for 3 days 2 nights. I really love how the quick response when I need something from my room, and really satisfied with the bell boy. But on the last day, I have the same the bad experience at the breakfast and front desk when I checked out. Indeed, Padma Hotel is a beautiful place to stayed, but hopefully they can improve their hospitality and services.

Have a great day and Godspeed




PADMA HOTEL BANDUNG

Jl. Ranca Bentang No. 56-58
Ciumbuleuit, Jawa Barat 40142, Indonesia

Twitter: @padmabandung
Instagram: @padmabandung


3 Comment:

liquor,

Wild Turkey Bourbon

9/17/2015 Soya Yanagawa 0 Comments



On a windy night of 7th September, I was invited to a wonderful event at J House. J House is actually a place where you can have a delicious dishes that accompanied with a wonderful and breathtaking wine. But that day, I was introduced with Wild Turkey Bourbon. Yup it was a wishk(e)y from Kentucky.

I have met with Robin Coupar. Well, here is a brief about this awesome guy.



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ROBIN COUPAR

Robin Coupar, a native of Edinburgh, Scotland, is a leading whisk(e)y expert who has dedicated more than 21 years to the industry. Robin is the Global Brand Ambassador for Gruppo Campari’s whisk(e)y portfolio that includes Glen Grant Single Malt Scotch Whisky, Wild Turkey Kentucky Straight Bourbon and Rye Whiskey, Russell’s Reserve Bourbon & Rye Whiskey and Forty Creek Canadian Whisky. 
Robin’s passion and knowledge of whisk(e)y started in Scotland but extended well past the UK borders. His expertise was built through a series of assignments with some of the most renowned players in the world including United Distillers and Diageo where he worked on Johnnie Walker, Bell’s Blended Scotch Whiskies and the Classic Malts of Scotland. 
With the LVMH group Robin further spread the whisky gospel with brands such as Glenmorangie and Ardbeg. Since March 2008 Robin has managed the fine Whisk(e)y portfolio at Campari America, this time with a broader scope as he has worked with whiskies from all over the world including the Suntory whiskies, Glenrothes, Bowmore, Auchentoshan, Glen Grant and Russell’s Reserve.
Apart from whisk(e)y, Robin’s passion in life is travel and following the fortunes (or lack of them) of Heart of Midlothian soccer team and his beloved Scotland rugby team.

- Whisk(e)y expert (Scotch and American whiskies) -
- Passionate and inspiring Storyteller -
- Experience working on 4 continents -
- Brand launches -
- Public speaking -
- Public Relations engagement -
- Whisk(e)y education & brand training -
- New product development -

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Whiskey or wishky? 

It is an anglicization of the Gaelic word uisce beatha. The phrase uisce beatha, literally "water of life", was the name given by Irish monks of the early Middle Ages to distilled alcohol. Yup, it was all the same! Whiskey often to be used on Ireland and United States of America, and Whisky often to be used on Canada, Scotland and Japan.


Whisk(e)y or Bourbon? 

To be cleared, all bourbon is whiskey, but all whiskey isn’t bourbon. Bourbon tastes stronger and sweeter than other whiskeys. That’s because it’s distilled from a key ingredient: corn. And bourbon is held to much higher quality standards than other whiskeys, from what goes in to how long it’s aged. Bourbon is America’s only native spirit, and 95% of it comes from Kentucky. 


Wild Turkey

Wild Turkey is a brand of Kentucky straight bourbon whiskey distilled and bottled by the Austin Nichols division of Campari Group. The distillery is located near Lawrenceburg, Kentucky. It offers tours, and is part of the American Whiskey Trail and the Kentucky Bourbon Trail.

Founded in 1869…
The original Ripy family distillery was founded in 1869 on Wild Turkey Hill in Lawrenceburg, Kentucky USA. After prohibition ended in 1933, the original Ripy Distillery went through a modernisation program and started producing fine Kentucky Bourbon once again. In 1940 the now famous ‘Wild Turkey’ brand name was invented after a distillery executive named Thomas MCarthey took a supply of fine bourbon on a Wild Turkey hunting trip with a group of friends. They enjoyed the drink so much the brand was born. 
The distillery is situated on a deep limestone shelf on the Kentucky River. This layer of limestone serves as natural filter and provides the distillery with crystal clear water. Master Distiller, Jimmy Russell, says the purity of the water they use is vital to making such a high quality product. That said, Jimmy is more likely to be seen tasting the bourbon at the distillery than the local water… 
JIMMY RUSSELL, MASTER DISTILLER  
Master Distiller James C. Russell, or Jimmy to anyone who has ever shaken his hand, has been making bourbon in Lawrenceburg, Kentucky at the Austin, Nichols Distillery for 61 years. Growing up just five miles from the distillery, Jimmy followed in the footsteps of his father and grandfather, learning time-honored traditions and techniques uniquely suited to the heart of bourbon country. He trained under Bill Hughes, Wild Turkey® Bourbon’s second master distiller, and Ernest W. Ripy, Jr., the son of the original owners. It’s a small community of men who have mastered bourbon, and within this brotherhood, Jimmy Russell has gained a reputation as "Buddha of Bourbon" and“the master distillers’ master distiller.”  From the first selection of grains through the entire distillation and aging process, he has fused experience and wisdom to create the finest examples of America’s spirit.  
EDDIE RUSSELL, ASSOCIATE DISTILLER 
With 34 years of experience, Edward Freeman Russell knows a thing or two about bourbon. As the son of renowned master distiller, Jimmy Russell, and the fourth generation Russell to work at the Austin Nichols distillery in Lawrenceburg, Kentucky, Eddie Russell is of an unmatched pedigree in the bourbon industry. Russell began his career at the distillery as a relief operator, eventually becoming a supervisor of new production and then a warehouse supervisor. After two decades in the business, he assumed the position of Manager of Barrel Maturation and Warehousing. In this role, he collaborated with his father to create “Russell’s Reserve,” the award-winning, 10-year old small-batch bourbon that serves as testimony to the family’s heritage of distilling craftsmanship and tradition. Eddie Russell was recently promoted to Associate Distiller, where he will work even closer with Jimmy to ensure the continuation of the quality, taste and genuine spirit of Wild Turkey® Bourbon. 

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For all of my life, I never worked,
I am just doing what I love
- Jimmy Russell -


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Expanded in 2010…
In 2007 Wild Turkey announced plans to build a new and larger distillery on its site in Anderson County to keep pace with projected increases in the global demand for its products. The new distillery is nearing completion and scheduled to begin operation in late 2011. 
The upgraded distillery will include a new storage warehouse capable of holding 20,000 barrels. This new US$2.3m facility will add to Wild Turkey’s storage capacity for its maturing bourbon products and enable the brand to keep up with our ever-growing demand into the future. Even though the new distillery now includes modern equipment, Master Distiller, Jimmy Russell, reminds visitors that many aspects of fine bourbon making will always be low tech. 



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Bourbon from the very center of 
the Rickhouse & the Hearts 
of Two Masters
- Jimmy Russell -


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Wild Turkey 101 

Wild Turkey 101 is the first Wild Turkey ever produced and the America's biggest-selling premium bourbon. It was a marriage of 6, 7, and 8 years old bourbons. It has a deep rich amber color with a gentle yet rich vanilla, oak and a hint of citrusy scent. The extra age gives this Wild Turkey depth and complexity.



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2012
Gold Medals, San Francisco World Spirits Competition
91 Points (Excellent, Highly recommended), Ultimate Spirits Challenge

2011
Gold Medal & Best in Class, International Wine & Spirits Competition
89 Points (Highly Recommended), Beverage Tasting Institute
88 Points (Very good, Strong Recommendation), Ultimate Spirits Challenge
Bronze Medal, San Francisco World Spirits Competition

2010
92 Points (Excellent / Strong Recommendation), Ultimate Spirits Challenge
Silver Medal, San Francisco World Spirits Competition
88 Points,  Beverage Tasting Institute
Silver Medal & Best in Class, International Spirits Competition


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Varietal
American Whiskey

Brand Name
Wild Turkey 

Liquor Style
Bourbon

Size
1 L 

Country
United States 

Alcohol Volume
50.5% 






American Honey

This American Honey was introduced in 2006. This drink was a combination 1:1 between pure honey and bourbon. It was specially made for lovers of Bourbon Whiskey but with a touch more richness and a long sweet finish with sublime texture. It was not only fantastic to drink neat, Wild Turkey American Honey is a wonderful additional ingredients to many premium cocktails. American Honey was named as World's Best Whisky Liqueur three years in a row between 2008-2010.

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WORLD'S BEST WHISKY LIQUEUR 
- World Whiskies Awards 2008, 2009 AND 2010-

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Varietal
Liqueur

Brand Name
Wild Turkey 

Liquor Style
Honey Liqueurs 

Size
700mL 

Country
United States 

Alcohol Volume
35.5% 

Closure
Screw Cap






Wild Turkey 81

Wild Turkey 81 was introduced by Eddy Russell in 2011. It's a high rye mash matured in heavily charred casks for big flavor. It has a smooth and fruity taste with a smokey and vanilla scent.

This Wild Turkey 81 is perfect to drink straight, mixed with cola or in traditional whiskey cocktails.


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2012
Silver Medals, San Francisco World Spirits Competition
89 Points (Very Good, Strong recommendation), Ultimate Spirits Challenge

2011
Gold Medal & Best in Class, International Wine & Spirits Competition
Bronze Medal, San Francisco World Spirits Competition


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Varietal
American Whiskey

Brand Name
Wild Turkey 

Liquor Style
Bourbon

Size
750mL 

Country
United States 

Alcohol Volume
40.5% 




Wild Turkey Rare Breed

Wild Turkey Rare Breed is one of my favorite that night. In fact, it was the #1 selling barrel proof bourbon in the USA and the world, the original 'small batch'.

This bottled directly from a variety of barrels bourbon was blended from barrels of 6-12 year-old bourbon and bottled at barrel proof with no added water. Rare Breed has a rich pure bourbon flavor with a nose of spring flowers balanced by a touch of black pepper and almonds.


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2011

Gold Medals, San Francisco World Spirits Competition
93 Points (Excellent, Highly recommended), Ultimate Spirits Challenge
92 Points (Exceptional), Beverage Tasting Institute


2010

Gold Medal & Best in Class, International Wine & Spirits Competition
89 Points (Highly Recommended), Beverage Tasting Institute
88 Points (Very good, Strong Recommendation), Ultimate Spirits Challenge
Bronze Medal, San Francisco World Spirits Competition


2010

Silver Medal & Best in Class, International Spirits Competition
Silver Medal, San Francisco World Spirits Competition
92 Points (Excellent , Highly Recommendation), Ultimate Spirits Challenge


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Varietal
American Whiskey

Brand Name
Wild Turkey 

Liquor Style
Bourbon

Size
750mL 

Country
United States 

Alcohol Volume
54.1% 





Wild Turkey Master's Keep

OK, this is the masterpiece of Wild Turkey. There is only 40 bottle in Indonesia and I am one of the luckiest people who can taste this awesome 17 years of bourbon. Wild Turkey Master's Keep Limited Edition is delicate yet distinctly Wild Turkey.

It has a different level of color from the others. This Wild Turkey Master's Keep has smooth and silky initiation that transformed into caramel and vanilla sweetness. It has a satisfying burst of spiciness and oak finish.

To tell you the truth, this is my most favorite drink so far.



Varietal
American Whiskey

Brand Name
Wild Turkey 

Liquor Style
Bourbon

Size
750mL 

Country
United States 

Alcohol Volume
43.4% 



Indeed, it was such an unforgettable experiences. I can taste this awesome and very limited edition bourbon from Wild Turkey!

Salute for the patience and the thoroughness of Jimmy Russell and Eddie Russell! And Thank you for Wild Turkey for inviting me to explore the amazing journey of Wild Turkey Bourbons.


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