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The Cellar at The Lounge

Offering a fine selection of more than 3,000 wines from around the world, The Cellar at The Lounge is the flagship wine store of The Peak Connoisseurs in Bandung. It is a modern and stylish shop and restaurant dealing with Fine Wine, Cigar and accessories as well as cater for Corporation and Events sale. 

Guests can enjoy complimentary corkage at The 18th or The Lounge for every wine purchase from The Cellar at The Lounge and savour our delectable cuisines that exclusively prepared to be perfectly paired with our fine wines.

Our exclusive wine selection including:

Paul Jaboulet La Chapelle Hermitage 10 - France 

Antinori Tignanello 10 - Italy

Marchesi de' Frescobaldi 'Castelgiocondo - France

Ornellaia Bolgheri Superiore Tuscany II - Italy

Torbreck Barossa Wood Cutter Shiraz 10 - Australia

 

Opening hours:
10 a.m. - 10 p.m.

 

Events and Promotions

Francesco Bettoli – Executive Chef

 

 

After obtaining the qualification and then the "Diploma" of Hotels and Restaurants Services Specialist in Italy with outstanding results, Chef Francesco underwent training periods and work experiences in various restaurants and hotels to hone his skills. As of now, his 23 years of experience in various nations, including Italy, Japan, Thailand, Dubai UAE, Hong Kong, Australia and other parts of the world, make him a culinary expert with exceptional culinary skills. His extraordinary voyage has led him to The Trans Luxury Hotel as an Executive Chef, where he will astound each guest with his Italian and International cuisine masterpieces while also taking our culinary team to the next level.

Engoi Chee Hing – Executive Chinese Chef

 

 

With a notable career spanning over 20 years in the Cantonese culinary industry across Asia, Chef Hing has refined his craft in several countries including South Korea, Vietnam, and Singapore, promising to deliver exceptional dining experiences. His culinary skills have earned him multiple distinctions, including the World Top Gourmet Awards 2018 for Chef de Cuisine at Le Chinois in South Korea. As an Executive Chinese Chef, he is excited to bring the richness of authentic Cantonese cuisine to The Trans Luxury Hotel, enhanced with contemporary presentations to deliver an extraordinary dining experience for all guests.

Reni Nurfarida - Executive Pastry Chef

 

Chef Reni Nurfarida cultivated her passion for the art of pastry since she graduated from National Hotel Institute Bandung in 1993 and continued her study to Ecole Gastronomique Bellouet Consell in Paris. After honing her skills in Laduree Paris, Macaroon Chocolate course and Macaroon Cake Mousse Course in Thailand she learned the artistry and refinement of transforming traditional desserts into exquisite presentations. With tremendous career background in several 5-star hotels Chef Reni is now the Executive Pastry Chef of The Trans Luxury Hotel, where she delighted guests with her unique sense of pastry design.

Herutama Arjuna Akbar

 

Meet our Chef de Cuisine from The 18th Restaurant and Lounge, Chef Herutama Arjuna Akbar. Having many years of dedicated service aboard, from Commis to Sous Chef, Chef Heru's journey reflects his commitment to excellence. Passionate about Italian Cuisine, he specializes in Italian and Mediterranean flavors and excels in the art of Western culinary techniques. With his wide experience in the culinary background, Chef Heru is always ready to transform every dish into a masterpiece, leaving an indelible delightful culinary experience on every dish served

I Dewa Made Agus Rihatna

 

I Dewa Made Agus Rihatna, also known as Chef Dewa, has been honing his culinary enthusiasm and experience since 1999. He established his career in several of 5-star hotels in Indonesia and the United Arab Emirates and has more than 20 years of experience managing kitchens and is proficient in Indonesian and Mediterranean cuisines. Chef Dewa's exceptional abilities have earned him a number of International Awards and Recognitions, including a Bronze medal in the Dubai Beef Practical Cooking Emirate Culinary Guild Competition. We are ecstatic to have him as Chef de Cuisine at The Restaurant due to his exceptional experiences and extensive knowledge of food preparation.

I Made Juliartana

 

Chef I Made Juliartana is our Banquet Chef de Cuisine. His passion for the culinary world was inculcated from a young age after he graduated from Bandung Tourism Institute in 2003. He has experience at 5 stars hotels in Malaysia and Jakarta as his past culinary professional experiences. Furthermore, Chef Made has achieved much success in leading culinary teams and in maximizing food and beverage experience for the guests. Having made Bandung his new home, Chef Made enjoys discovering and creating new culinary experiences for all the guests of The Trans Luxury Hotel.

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