What to Do in Jakarta: A Furniture Designer Gives a Tour of His Hometown

Alvin Tjitrowirjo creates poetic beauty out of the underappreciated. Since opening his studio AlvinT in 2006, the Jakarta-based designer has distinguished himself by his sculptural, refined furniture made of rattan. Derived from various species of quickly growing climbing palms, rattan has long been deeply associated with Indonesian culture. Tjitrowirjo’s mission is to elevate and prize this sustainable material amid the daily onslaught of cheap, modern consumerism. “It’s not just about making beautiful products; it’s about developing a new type of awareness of rattan as a valuable heritage material,” says Tjitrowirjo, who works with several communities of rattan weavers and farmers across Indonesia. We asked him to share his insider guide to his hometown.

Shop

AlvinT Gallery, Photograph by Martin Westlake
AlvinT. Photograph by Martin Westlake.

Indonesia Design District: “We recently opened a gallery [here]. There are about 100 tenants—furniture, lighting, everything for the home centralized in one curated complex.” 

Archie in Jakarta
In addition to a great selection of men’s shoes, Archie offers custom tailoring.

Archie: “[The menswear store] is cool for their collection of Alden [shoes]. I’m a big fan.” 

Sejauh Mata Memandang: “I like this [lifestyle brand] for their level of creativity in exploring batik, as well as their activism toward protecting the planet. They also now make denim out of recycled used denim.”  

Do

Common Grounds, Terra Menteng Tennis Club
Common Grounds, Terra Menteng Tennis Club

Terra Menteng Tennis Club: Common Grounds, “one of the pioneers of specialty coffee in Jakarta since 2015,” recently opened up a cafe-cum-tennis-club. “My favourite beans are Aceh Gayo, which balance between burnt chocolate and nutty with a slight bright citrus.” 

Kota Tua: “Built by the Dutch, Old Town is filled with canals and squares and surrounded by charming colonial buildings. The northern part is filled with old mom-and-pop shops.” 

Eat

Scallop Pindang in Preserved Chili at August
Marinated Yamanaka scallops at August.

August: “One of the forerunners of bringing Indonesian cuisine to the next level—with a little bit of a French twist. They have [the dish] Foie PB&J, and their lamb loin is delicious.” 

Pierre: “Located in Jakarta’s central business district, this French restaurant by the Union Group has an excellent quality of food and a classical European interior that won’t go out of style. The lounge bar is a nice place to get a good dose of socializing.” 

Cafe Batavia
Café Batavia is one of the oldest restaurants in Indonesia.

Café Batavia: “It used to be an office of the Dutch East India Company. I love how they have kept the original teak bar and floors. I always go for a window table to witness the chaotic and dynamic movement of people in [Old Town’s] Fatahillah Square.” 

Bakmi Pulau Laki: “One of my favourite noodle [shops] is located in a neighbourhood where all the street names are names of islands in Indonesia. It’s a place to go for lovely, fresh handmade noodles with minced pork and chicken and fresh pork wontons.” 

Drink

Four Seasons Jakarta, Nautilus Bar
Four Seasons Jakarta, Nautilus Bar

Nautilus Bar at Four Seasons Hotel Jakarta: “The moody interior, combined with the grand piano, is a good [respite] from the hustle and bustle of Jakarta.” 

The Awe Effect

“When I think of beauty, I also think of beautiful landscapes that I know,” said the Irish poet John O’Donohue. I feel this in my bones. The most meaningful moments of my life have taken place outside—in wilderness, in the presence of something so large it made me feel small. Boating down the Ganges in Varanasi. Walking a suspension bridge high above the jungle in Costa Rica. Staring into a midnight bay in the San Juan Islands and watching creatures bloom bioluminescent beneath the black water. Sitting on a heap of rag rugs on a rooftop beneath the blazing sun in Chefchaouen, Morocco, with a cup of hot mint tea in hand. 

I guess you could say I was in awe. 

FS Bali at Sayan
The otherworldly rooftop lotus pond at Four Seasons Resort Bali at Sayan.

The word awe has roots in Old English: ege—fear, dread, terror. Go deeper and you land in Old Norse: agi. Same meaning, only more intense. The kind of fright that makes your stomach drop and your skin hum. Awe once meant trembling before something vast and unknowable. Awe had nothing to do with fumbling in your pocket for your phone to snap a selfie, to prove to other people you’d been to a place and been moved by it. It was about standing still, overcome by the magnificence of the world, your brain sizzling with majesty. It was about being afraid—in a good way—of how big the universe is. It was about bowing down. The experience of awe was an embodied one. Reverence and surrender, a mystery inside your bones. 

By the time of Middle English, the idea of awe had evolved into something more attainable—the tender recognition of quiet beauty everywhere. A perfect rainbow after a storm. A temple where your breath echoes. At the edge of a birth, a death, or a galaxy too big to name. One could even find awe in the tiny, mundane moments or minutiae of the natural world—a rose petal, a frozen pond. Vastness veined with grace. As Walt Whitman wrote in Song of Myself, “I believe a leaf of grass is no less than the journeywork of the stars.” 

Chefchaouen, Morocco, by Taisha Ellison/Unsplash
Dreamy blues in Chefchaouen, Morocco. Photograph by Taisha Ellison / Unsplash.

Now neuroscience is catching up to what mystics, poets, and travellers have always known: Awe rewires us. According to Dacher Keltner, a professor of psychology at University of California, Berkeley, awe is not a luxury—it’s a biological necessity. Defined by Keltner as “the feeling of being in the presence of something vast that transcends your current understanding of the world,” awe has measurable effects on the body and brain. A 2015 study co-authored by Keltner revealed that participants who felt positive emotions, such as awe, wonder, and amazement, had lower levels of the cytokine interleukin-6, a marker for inflammation. And Keltner’s research also has found that experiencing awe can trigger the release of oxytocin, the bonding hormone, which has been shown to decrease anxiety levels. 

In his book Awe: The New Science of Everyday Wonder and How It Can Transform Your Life, Keltner identified “eight wonders of life”: nature, the moral beauty of others, collective movement (shared joy in groups), music, visual design, spirituality, big ideas, and, as he puts it, “encountering the beginning and end of life.” These are the stimuli that pull us into the present, that return us to the why. 

And it gets more interesting. In Soft-Wired: How the New Science of Brain Plasticity Can Change Your Life, neuroscientist Dr. Michael Merzenich says that to stay sharp and healthy as we age, we need the unfamiliar. We need to jolt the system. 

Travel does that, scrambling the senses in the best way. A new language in your ear. Smoke and spice in your nose. A cerulean sky, deep and rich as the ocean. When exposed to new stimuli, the brain forms new neural pathways. According to Merzenich, novelty keeps the brain lit up. People who stay curious don’t just age; they grow. “This lifelong capacity for plasticity, for brain change, is powerfully expressed. It is the basis of our real differentiation, one individual from another,” he said.  

For me, simply navigating a foreign grocery store—figuring out which fruit is which or translating a label—is a way of triggering brain activity. And curiosity itself is neurologically rewarding. When you explore something new, your brain’s reward system is activated, releasing dopamine, its built-in pleasure chemical. The stronger the dopamine response, the stronger the reinforcement signal, making us more likely to repeat the behaviour. The more you explore, the more you want to explore. Wonder can become a feedback loop. And we need that loop now more than ever. 

Ice cave exploration in Zinal glacier, Valais Switzerland
Ice cave exploration in Zinal glacier in Switzerland. Photograph by Frédéric Sabalette / Wirestock / Adobe Stock.

The goal is to put down your phone and feel what it’s like to be in the presence of great beauty—to metabolize your own relationship to the divine in real time.

More and more of us are seeking “mental wellness.” We’re booking getaways not to check out but to check back in. We’re exhausted, depleted from hyper-​productivity and hyper-connectivity. We want the reset. Yet nearly 72 percent of global travellers use social media while on vacation, according to a study out this year. Many now use AI to plan, curate, and narrate the experience before it’s even begun. We consult influencers before we consult the wind.  

We’ve turned awe into content—and risked missing it altogether. The goal is to put down your phone and feel what it’s like to be in the presence of great beauty—to metabolize your own relationship to the divine in real time. To be humbled by it all and do nothing but breathe. No stories. No likes. No selfies. 

In my travels, I’ve learned that awe must be experienced firsthand. It reveals itself in the most beautiful places on Earth, such as the Sea of Stars on Vaadhoo Island in the Maldives, where the waves glow turquoise and footsteps spark light across the beach. The Banyumala Twin Waterfalls, in Bali, cascading through thick jungle. The glacial caves of Aletsch and Zinal in Switzerland—frozen, echoing, otherworldly. The Byodo-In Temple near Kyoto, still and ancient. These places carry a sacred frequency. 

Awe doesn’t always announce itself. This past winter, standing barefoot on Playa Majahua, a secluded beach on the Pacific Coast of Jalisco, near Four Seasons Resort Tamarindo, Mexico, I felt something inside of me shift. It was sunrise. The moon was sliding down the sky as the sun rose. The air was balmy and fragrant with cypress and gardenia. There was a puma print pressed into the cool, smooth sand. For a moment, it felt like the whole world was holding its breath. 

Out on the Blue: 6 Cool Boating Experiences at Four Seasons

Usually things go awry when the wheels come off—but on the water, that’s a good thing. Whether it’s an old-school wooden boat for two or a state-of-the-art yacht with plush accommodations, Four Seasons offers on-the-water experiences that you won’t soon forget. Here’s a small sampling.

A Floating Resort

Four Seasons Palau Explorer

Four Seasons Explorer, Palau: There is simply no better way to experience the Micronesian island nation of Palau: Explore UNESCO World Heritage islands and stunning lagoons while spending nights aboard this intimate ship, home to 10 elegant staterooms and the luxurious Explorer Suite.

Ideal for: Those who love the outdoors and water sports as much as they love AC and high thread count.

Romance on the River

Four Seasons Prague Boat

Four Seasons Hotel Prague: The Vltava River flows through the heart of the Czech Republic’s capital, making a private boat ride—especially on a charming wooden vessel captained by a guide carrying Prosseco or mulled wine and hot chocolate, depending on the weather—an ideal way to experience the city’s most romantic landmarks in unforgettable style.

Ideal for: Couples looking for a guided experience without the tour group.

From Air to Water

Four Seasons Bora Bora Boat

Four Seasons Resort Bora Bora: All arriving guests are escorted from the local airport directly to an awaiting 1920s-inspired Andreyale for a breathtaking 15-minute transfer to the resort. The 39-foot yacht can also be booked for sunset cruises.

Ideal for: Guests who are eager to be up close with Tahiti’s legendary turquoise waters after a long day of travel.

Multigenerational Adventures

Four Seasons Hualalai Boat

Four Seasons Resort Hualalai: Guests visiting the Big Island and seeking fun for the whole family will want to consider chartering Alaka’i Nui, the resort’s 46-foot luxury catamaran. Customizable experiences include beach-hopping voyages and whale-watching tours.

Ideal for: Groups with a range of interests and abilities. Guests can participate in water activities, like snorkeling or deep-sea fishing, or simply relax on the boat.

A Retro Rental

Four Seasons Austin Boat

Four Seasons Hotel Austin: A trip to Texas Hill Country wouldn’t be complete without a visit to one of the many lakes in the region. In Austin, guests can rent a vintage-style electric boat, in retro colours like mint green and bubblegum pink, to cruise Lady Bird Lake. Cooler and Bluetooth speaker included.

Ideal for: Fun seekers and vibe chasers. (To captain, guests must be at least 21 years old.)

Catch of the Day

Four Seasons Resort and Residences Los Cabos at Costa Palmas: Top skiers know to head to Whistler for epic slopes; deep-sea fishing enthusiasts know to make a pilgrimage to Los Cabos for some of the world’s best salt-water angling. Hop onboard a 17-metre yacht for an unforgettable guided day of fishing; all equipment is included.

Ideal for: Anglers who love the adrenaline rush of big-game fishing.

The Talk of Tokyo: An Interview with Chef Daniel Calvert

At just 37 years young, Daniel Calvert has amassed more accolades than most chefs would accrue in several lifetimes. After spending his formative years sharpening his talent under the tutelage of legends like Thomas Keller and Éric Fréchon, Calvert opened Sézanne within Four Seasons Hotel Tokyo at Marunouchi in 2021, cooking French cuisine with a spotlight on seasonal Japanese ingredients. Sézanne now holds three Michelin stars and recently clinched the seventh spot on the World’s 50 Best Restaurants 2025 list. We caught up with the celebrated chef for a taste of his approach to the culinary arts.

Sezanne
Sézanne’s light and airy dining room.

Q: Congrats on Sézanne being named the seventh-best restaurant in the world. What does that mean to you personally?  

“You know, we don’t do a whole lot of marketing or media at Sézanne, so to be organically nominated at this level really means a lot to me. [The voters were] industry people, chefs, writers, journalists, foodies, all these kind of people who are well-dined. And to be honest, just to be in the top 50 is enough for me. 

“I didn’t expect ever to get to the top 10. [But] I don’t really think about it, nor does it go [to] our heads. We come in the next day, we do our job, and we try to keep standards high, and that’s it.” 

Q: Is there a recent dish that diners particularly loved?  

“I mean, we do a lot of crazy stuff [with] beautiful, expensive ingredients, but when people say to me, ‘Wow, that corn soup that you served was amazing,’ that makes me feel like I’ve done my job. Anyone can put some caviar on top of something or serve a bunch of truffles, and it’d be impactful. But if I can impress someone with a bit of sweet corn…”

White Asparagus Soup at Sezanne
White asparagus soup with shiro ebi (white shrimp) and Piedmont hazelnut.

Q: How often do your menus change?  

“Very often, because we go to the markets very often in Tokyo. The seasons move very quickly in Japan. It’s a very long country, just like Italy. So you kind of start the season down in the south, and you’re chasing the season all the way up to the north.

“We are always looking for the next great product. And it’s a full-on process. It’s not just write a menu and I sit in my office all day like a lot of executive chefs, I’m sure. I actually don’t even know what my office is anymore. I think someone else has that office. Actually, last night someone referred to it as Ashley’s office, who is my sous-chef. I take that as a compliment.”

Q: What’s an exciting ingredient right now for you?  

“We’re just moving into matsutake mushroom season. Japanese people actually prize it more than a truffle.” 

Miyazaki Mango at Sezanne
Miyazaki mango with shortbread “crème Chantilly.”

Q: How does luxury work its way into the equation at Sézanne?  

“To me, luxury is coming into the restaurant and having a team of people who are here cooking for you, to order, when you arrive. That’s why you go out for dinner, right? You don’t go out to dinner because everything’s pre-prepared and just reheated.” 

Q: What do you like to cook at home for yourself?  

“Well, my wife cooks at home. She’s a one-pot wonder. I’m not allowed to cook—I make too much mess.” 

Q: What’s a memorable dish that you’ve had?

“Not really a dish, but when I moved to Hong Kong from Europe, I’d been working in fancy restaurants for my whole career. And I thought this was the way things have to be done. It has to be French; it has to be three Michelin stars; it has to be this. Japanese food and French food are always put on a pedestal, but at that point, Chinese food was not celebrated as it should have been. There’s just a whole world of techniques and ingredients and processes that are worthy of attention.”

Sezanne's Daniel Calvert
Chef Daniel

Q: I read your first job was at 16 and you offered to cook for free. Is that true? 

“Yeah, actually, [I was] 15. I gave up my six-week school holiday to work for free because I wanted to get experience. I left school the following year. It really gave me a foot in the door. Looking back now I can’t believe I gave up so much of my holidays to work for free, but I guess that’s what successful people do.”

For more on award-winning restaurants at Four Seasons, head here.

What to Do in Bangkok: One of the World’s Best Chefs on Her Favorite Haunts

Pichaya “Pam” Soontornyanakij, known as Chef Pam, is the Thai chef and restaurateur behind Potong, her 36-seat fine-dining flagship in Thailand’s capital city. Recently named the World’s Best Female Chef by the World’s 50 Best Restaurants, she is the first Asian chef to win the title—the latest of many accolades she has earned since winning Les Disciples d’Escoffier’s Asia Youth Hope Cooking award in 2011.

Raised in Bangkok with Thai, Chinese, and Australian heritage, Chef Pam studied at the Culinary Institute of America, then honed her budding talent at Jean-Georges, the New York City flagship of chef Jean-Georges Vongerichten. There, his “philosophy of food” influenced her, she says. “It was eye-opening to see that Thai ingredients could combine with butter and cream and create new flavours with new complexities.”

Potong in Bangkok
This building that is now home to Potong once housed Chef Pam’s family’s herbal pharmacy. Photograph by DOF Sky/Ground.

It’s a lesson she’s applied to her growing empire of Bangkok restaurants, comprising Potong—No. 13 on the World’s 50 Best Restaurants 2025 list—which she opened in 2019 in the building that had been her family’s century-old pharmacy; Opium, a hidden bar in the same building; Khao San Sek, a casual Thai eatery; Tora, a Japanese izakaya; Smoked, for Texas-style barbecue; La Copita, a new agave bar; and her latest, Ra-O, a reimagined Thai grill. Here, she shares some of her other favourite places in and around Bangkok.

Eat

Chef Pam, Photo by Chris Shalkx
Chef Pam. Photograph by Chris Shalkx.

Sai Nam Phueng Noodle Shop:Rung Rueang is my favourite noodle place, but everyone knows about it and it’s always busy. The other noodle place I love, Sai Nam Phueng, is very underrated and not as well known. It’s a simple, family-run place where everything is done well, especially noodles with stewed chicken wings. It’s addictive. I always have three bowls.”

Nusara: “My favourite Thai restaurant is right across from Wat Pho, and when you dine, you’re looking out onto the temple illuminated beautifully at night. My favourite dish is their take on pad krapow stir-fried beef with Thai holy basil, only they make it with short rib so it melts in your mouth.”

Visit

Damnoen Saduak Floating Market in Bangkok
Damnoen Saduak Floating Market. Photograph by Norbert Braun/Unsplash.

Damnoen Saduak Floating Market: The famous floating market, just southwest of Bangkok, has become a huge tourist attraction, but Chef Pam recommends visiting if you want “to see how things were…when they [traded] on the canal.”

Song Wat Road: “This up-and-coming area in Chinatown, very close to Potong, has a lot of history. Centuries ago, it’s where boats and ships came to trade their goods. Today, the area has become very hip because a new generation that appreciates the history has converted old warehouses into cafés, galleries, and shops. Locals and tourists who appreciate the culture and heritage are coming. People don’t want to go to malls anymore; they want to see local coffee roasters and local chocolatiers. There’s a strong neighbourhood vibe—Song Wat was just named [one of] the coolest communities in the world.”

Koh Kret: “When someone visits me and wants to do something new, I take them to Koh Kret, a tiny island an hour from Bangkok, where they specialize in clay pottery and speak their own language. A one-minute boat ride across the river, it’s like a country within Thailand. We’ll go to Chit Beer, a craft brewery.”

Stay

BKK Social Club at Four Seasons Hotel Bangkok at Chao Phraya River
BKK Social Club.

Four Seasons Hotel Bangkok at Chao Phraya River: “Every time I go to the hotel, I’m greeted by name. I feel the warmth. I love BKK Social Club, where [beverage manager] Philip Bischoff is so welcoming; he’s become a good friend. He comes to our bars, and I go to his. I don’t place an order—I have whatever he mixes for me. And Cafe Madeleine is also amazing: [executive pastry chef] Andrea Bonaffini’s pastries taste as good as they look.”

Four Seasons Hotel Bangkok
Four Seasons Hotel Bangkok