Lisa was born and raised in Siantar, North Sumatra. She began her cooking career 13 years ago with an appreciation for traditional Indonesian cuisine, drawn particularly to its origins in adversity and the creative use of ingredients that came from minimising food waste. Down this path she developed a strong interest in fermentation and its ability to turn something usually disposed into something valuable. She is now the head of the Fermentation department at Locavore NXT which produces unique products across all their restaurants including misos, vinegars, garums, soy sauce, tempe and koji.
Step into a night of cocktails crafted by the unexpected twists and turns of your own influence. The Wheels of Destiny will sit at the Night Rooster bar, and alchemist …
Five Indonesian chefs join forces in the Nusantara kitchen to present an ethno-culinary portrait of the archipelago inspired by food from their hometowns. Freddie Salim from Silk Bistro, Ryan Thejasukmana …
