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News Article | October 28, 2016
Site: www.marketwired.com

Make lasting holiday memories and share in annual traditions at the luxury San Francisco hotel SAN FRANCISCO, CA--(Marketwired - Oct 28, 2016) - Recently recognized as one of the 'Best Hotels in the World' by the readers of Condé Nast Traveler, The Ritz-Carlton, San Francisco has been a favorite destination for traveling families and locals to celebrate the holiday season for more than 25 years. The Nob Hill luxury hotel continues its tradition of creating indelible holiday memories with specially-curated menus, annual traditions and festive fundraisers. The five-diamond hotel's signature restaurant, Parallel 37, and award-winning chef, Michael Rotondo, will feature celebratory menus on Thanksgiving, Christmas and New Year's Eve. Additional holiday specialties include annual traditions such as the Tree Lighting Ceremony, Holiday Afternoon Tea in The Lounge and Teddy Bear Tea benefiting Make-A-Wish® Greater Bay Area. Thanksgiving at Parallel 37 Thursday, November 24, 2016 11 a.m. to 8 p.m. with final seating at 8 p.m. $145 per adult with menu options for children On Thanksgiving Day, guests are invited to indulge in a four-course menu featuring seasonally-inspired dishes including: Roasted Pear and Parsnip Soup, Brioche, Holiday Spices; Pumpkin Ravioli, Maine Lobster, Shellfish Reduction; Traditional Turkey Dinner with Sweet Potatoes, Corn Bread Stuffing, Giblet Gravy; Roasted Sea Bass, Dungeness Crab, Flavors of "Cioppino" and All Natural Beef Tenderloin, Celery Root Gratin, Bone Marrow, Dijon Mustard Vinaigrette. Classic trimmings will also be served including: Whipped Yukon Gold Potato Purée, Caramelized Carrots and Brussels Sprouts and Traditional Turkey Stuffing. Completing the evening's exceptional experience will be a dessert cart featuring Chocolate Toffee Pecan Tart; Amaretto Pumpkin Pie with Almond Brittle; Apple Cinnamon Cranberry Pie plus an optional Vanilla Cream, Cranberry Orange Compote and Chocolate Cinnamon Sauce accompaniments. Thanksgiving dinner at Parallel 37 is priced at $145 per adult. Menu options for children include a Children's Thanksgiving Menu at $95 per child and an â la carte Ritz Kids menu. Teddy Bear Tea November 26-27, 2016 - 1 p.m. December 3-4; 10-11; 17-18, 2016 - 10 a.m. and 1 p.m. December 19-23, 2016 - 1 p.m. $120 per adult; $115 per child, inclusive of tax and gratuity. An annual holiday tradition at the San Francisco family hotel, children are invited to gather for Teddy Bear Tea in the festively decorated Terrace Room. While children enjoy a special tea experience of hot chocolate, teddy bear cut-out cookies and assorted sandwiches, they are entertained and engaged with a lively holiday show starring an entertaining elf, his animated sidekick and a giant Teddy Bear. As a take home gift, each child will receive a teddy bear and a photo with the giant Teddy Bear. $2 per ticket sold will benefit Make-A-Wish® Greater Bay Area. Purchase tickets. A perfect way for guests to unwind after a long day of shopping at nearby Union Square and preparing for the holiday season is by indulging in timeless Afternoon Tea with a twist in The Lounge. Complete with live harp music, Holiday Afternoon Tea presents a sophisticated spread including an exquisitely blended pot of tea, savory finger sandwiches such as Bay Blue with Sauternes Compressed Pear on Walnut Bread and Le Querica American Prosciutto with Bellwether Farms duo of Sheep Cheese and Fig Jam. Holiday sweets such as Brown Butter Shortbread Cookies and Gingerbread Spiced Cake round out the tea experience. A favorite among the Bay Area community, the Tree Lighting Ceremony at The Ritz-Carlton, San Francisco ignites the holiday season at sundown, when the 40-foot holiday tree outside the kid friendly hotel is illuminated by Santa Claus and his little helper from the Make-A-Wish® Greater Bay Area. Hosted by KRON Channel 4 anchor Vicki Liviakis, this annual tree lighting ceremony begins with Dickens-era costumed carolers and trumpeters performing holiday favorites throughout the downtown San Francisco hotel while guests and locals alike enjoy holiday beverages and treats. After the ceremony, children are invited to take photos and visit with Santa. The Tree Lighting Ceremony is complimentary and open to the public. Christmas Eve at Parallel 37 Saturday, December 24, 2016 Menu available from 3 to 9:30 p.m. $135 per adult with menu options for children On Christmas Eve, guests are invited to enjoy Chef Michael Rotondo's exclusive four-course menu inspired by the winter season's finest ingredients including Warm Chestnut Soup with Asian Pear, Whipped Honey; Dungeness Crab Cake, Green Apple, Wild Fennel; Maple Glazed BBQ Pork Belly, Ginger, Lemongrass, Mixed Greens; Diver Sea Scallops, Shitake Mushrooms, Tokyo Turnips, Dashi Broth; and Grass-Fed Sonoma Raised Beef "Wellington", Black Truffle, Leek Fondue. Time-honored sides for the table will include Glazed Carrots and Brussels Sprouts and Yukon Gold Potato Puree and the dessert menu will include Chocolate Malt and Cherry Bûche de Noël and Gingerbread Roll, Spiced Pear and Cranberry Sauce. The four-course menu is available for $135 per adult. Menu options for children include a Children's Christmas Eve Menu at $85 per child and an â la carte Ritz Kids menu. Christmas Day at Parallel 37 Sunday, December 25, 2016 Menu available from 11 a.m. to 8 p.m. with final seating at 8 p.m. $145 per adult with menu options for children Following a morning filled with opening presents and holiday cheer, guests are invited to enjoy Chef Michael Rotondo's festive four-course menu featuring creative twists on classic Christmas fare, including Wild Mushroom Ravioli, Nasturtium, Bellwether Farms Ricotta; Dungeness Crab Cake, Green Apple, Wild Fennel; Maple Glazed BBQ Pork Belly, Ginger, Lemongrass, Mixed Greens; Diver Sea Scallops, Shitake Mushrooms, Tokyo Turnips, Dashi Broth; and Roasted Liberty Duck, Sweet Potato, Red Cabbage, Vidalia Onion Vinaigrette. Guests will also enjoy Glazed Carrots and Brussels Sprouts and Yukon Gold Potato Puree for the table and the dessert choices will include Chocolate Malt and Cherry Bûche de Noël and Gingerbread Roll, Spiced Pear and Cranberry Sauce. The four-course menu is available for $145 per adult. Menu options for children include a Children's Christmas Menu at $95 per child and an â la carte Ritz Kids menu. New Year's Eve at Parallel 37 Saturday, December 31, 2016 Seatings at 6 and 9 p.m. Guests will ring in the New Year in style at Parallel 37 with a delectable five- or six-course menu created by Chef Michael Rotondo. The evening begins by toasting to 2017 with a complimentary sparkling wine followed by a decadent dinner experience with a menu featuring Kumamoto Oyster, Dashi, Sabayon; Ahi Tuna Tartar, Buddha's Hand, Quinoa; Seared Foie Gras, Huckleberry, Red Wine Essence; Durham Ranch Bison Tenderloin, Black Garlic, Polenta. A Chocolate Malt and Cherry Bûche de Noël is the perfect way to bid adieu to 2016. The 6 p.m. seating features a five-course menu priced at $165 per guest and the 9 p.m. seating features a six-course menu priced at $215 per guest. New Year's Eve in The Lounge Saturday, December 31, 2016 Tables are first come, first served from 6:30 p.m. to 1 a.m. Usher in 2017 in the luxury hotel's moody Lounge inspired by a traditional club bar with a speakeasy feel, set to the upbeat sounds of a DJ. As you mix and mingle, enjoy a special raw bar offered from 6:30 to 9:30 p.m. with fresh seafood including oysters, shrimp and crab claws plus Champagne pairing options. The Lounge will also feature its signature menu of early and mid-century handcrafted classic cocktails and delectable Contemporary American bites. When the clock strikes 2017, complimentary sparkling wine will be poured by the Ladies and Gentlemen of The Ritz-Carlton, San Francisco. New Year's Day Buffet at Parallel 37 Sunday, January 1, 2017 6:30 a.m. to 12 p.m. $75 per guest; Ritz Kids menu available Following a night bidding adieu to 2016, guests can begin the New Year with an indulgent buffet breakfast at the downtown luxury hotel's award-winning Parallel 37. In addition to a delectable spread of breakfast favorites including chef's choice preparation of eggs, cured and breakfast meats, smoked salmon, breakfast potatoes, seasonal fruit, and morning pastries, the New Year's Day Buffet will be enhanced with a special "Make-Your-Own" Bloody Mary Bar and mimosas. New Year's Eve Celebration Package Valid through January 1, 2017 Starting at $715 USD per night Ring in the New Year with a decadent dinner at award-winning Parallel 37, then take the elevator home to stylish luxury accommodations. For additional information on holiday events and to place a reservation, please call 415-773-6168. Teddy Bear Tea tickets may be purchased online. To reserve the 'New Year's Eve Celebration Package', please call toll free 800-241-3333, visit ritzcarlton.com/sanfrancisco or contact your travel professional. About The Ritz-Carlton, San Francisco Completely transformed and reimagined, The Ritz-Carlton, San Francisco sets a new standard of excellence in the City by the Bay, drawing inspiration from the alluring designs of couture and the city's iconic architecture. Set within a 1909 Neoclassical landmark building in the prestigious Nob Hill neighborhood, The Ritz-Carlton, San Francisco is the city's only AAA Five Diamond hotel and was recently named the #1 hotel in San Francisco by the readers of Travel + Leisure for their 2016 'World's Best Awards'. Conveniently located in the heart of the city, the iconic hotel is nearby San Francisco's most visited attractions and the historic cable car is accessible right outside its doors. Offering globally-inspired California cuisine and seasonal cocktails at the award-winning Parallel 37, the largest luxury Club Level experience in San Francisco, and more than 24,000 sq. ft. of grand event spaces, the 336-room Ritz-Carlton, San Francisco provides the ultimate in personalized Ritz-Carlton service, comfort and luxury. About The Ritz-Carlton Hotel Company, LLC The Ritz-Carlton Hotel Company, L.L.C., of Chevy Chase, MD., currently operates more than 90 hotels in over 30 countries and territories. More than 40 hotel and residential projects are under development around the globe. For more information or reservations, visit the company web site at www.ritzcarlton.com, for the latest company updates, visit news.ritzcarlton.com and to join the live conversation, use #RCMemories. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc. ( : MAR).

News Article | November 23, 2016
Site: www.prweb.com

Natural Cannabis Company today announced a host of specials to encourage Northern California cannabis patients to shop online and in-store this Black Friday, November 25. “Green Friday” specials will be available at 12:00am PT through http://www.NaturalCannabis.com where clients can shop online for in-store pick-up at three retail locations: Oakland Organics, Oakland; OrganiCann, Santa Rosa and MendoCann, Hopland. As further encouragement for clients to shop online, Natural Cannabis Company is also giving away a year-long membership to High Society, their premium cannabis subscription box. The professionally curated boxes range in value from $200-$350 and contain a selection of prime cannabis products and accessories. In addition to receiving a quarterly High Society box, members enjoy 15% off in-store and invitations to exclusive industry events and release parties (like the recent 2016 California Farmer’s Showcase Best of Harvest Box launch party hosted earlier this month). Members receive one entry per High Line online order of $100 or more between November 25 and December 20. Winner will be selected December 21, 2016. Natural Cannabis Company Green Friday Specials (Available at Three Northern California Locations Only) Doorbuster: First 50 MendoCann, 75 Oakland Organics and 150 OrganiCann clients receive a free Natural Cannabis Company backpack and free flower gram! In-Store Only Glass Jar Specials $38 Include: 1/8th your choice of select strains, 1/2 gram of Cabbage Patch kief, Amsterdam Skunk Cone, NCC Lighter and rolling papers. Choose from: Cheeziel (S/I) Kosher Kush (Indica) Gelato (I/S) La Confidential (Indica) High Line Ordering Begins November 25 at 12:00am – Free Gram with Every Online Purchase Orders must be picked up within 24-hours. Outdoor Flower 1/8th Specials: Amsterdam Skunk (I/S) Walnut Lane Farms $17 Blueberry Diesel (I/S) app: Sonoma Valley $17 Cherry Pie (I/S) Walnut lane Farms $20 John Snow (S/I) Walnut Lane Farms $20 Lemon Garlic OG (I/S) Sonoma Valley $20 Original Black Garlic (I/S) Potter Valley $17 Pineapple Mango (S/I) Eel River Farms $20 Pure Kush (I) Lake County $17 Purple Pineapple (S/I) Eel River Farms $20 Sonoma Valley Grape (I) Walnut Lane Farms $20 Super Lemon Haze (S/I) Walnut lane Farms $20 Sour Diesel (S) Lake County $17 About Natural Cannabis Company Merchants of fine cannabis, Natural Cannabis Company prides itself on working with Northern California’s best small batch cultivators. Our mission is to offer clients superior quality, clean cannabis featuring outstanding genetics. All three dispensary locations offer a broad selection of edibles, concentrates and organic small batch flowers. Natural Cannabis Company operates three Northern California retail locations: Oakland Organics, Oakland; OrganiCann, Santa Rosa; MendoCann, Hopland. About High Society High Society is a quarterly box subscription program featuring unique, superior cannabis products including flowers, extracts and edibles. Boxes range in price from $170 to $300 with the choice to opt-out, if desired. In addition to quarterly boxes of cannabis, members receive a 15% discount on all dispensary purchases and invitations to private industry events. For more information, visit: https://naturalcannabis.com/high-society-membership/ or any of our three dispensary locations.

Bae S.E.,Korea University | Cho S.Y.,Korea University | Won Y.D.,Black Garlic | Lee S.H.,Kyungwoon University | And 2 more authors.
LWT - Food Science and Technology | Year: 2014

This study aimed to investigate the effects of temperature on the black garlic manufacturing process. The moisture content, pH, browning intensity, S-allyl cysteine (SAC) content and antioxidant activity, including DPPH radical scavenging activity and reducing power, were determined. The moisture content of garlic gradually decreased throughout the heating process. The rate of moisture removal was higher at high temperatures compared with low temperatures. The pH also decreased more significantly in garlic heated at high temperatures. The browning intensity increased with increasing temperature. The SAC contents of black garlic were significantly different according to heating temperature; the garlic samples heated at a low temperature had a higher SAC contents. Antioxidant activity, as determined by the DPPH radical scavenging activity and reducing power, increased when the garlic was exposed to higher temperatures. © 2013 Elsevier Ltd.

Bae S.E.,Korea University | Cho S.Y.,Korea University | Won Y.D.,Black Garlic | Lee S.H.,Kyungwoon University | And 2 more authors.
LWT - Food Science and Technology | Year: 2012

A sensitive and reproducible analytical method to measure S-allyl cysteine (SAC) in black garlic was developed using the HPLC-FLD (fluorescence detection) with prior derivatization with AccQ-Fluor Reagent. The results were then compared with those from obtained using the HPLD-UVD (ultraviolet detection) that has been conventionally used for measuring SAC in raw garlic. The SAC content in raw garlic measured by the HPLC-FLD and the HPLD-UVD were 21.52 and 22.73μg/g, respectively. And these results were satisfactory with %CV (coefficient of variation) less than 2%. However, the application of the HPLC-UVD for the determination of SAC in black garlic was limited due to the high %CV that arose from the unstable baseline. However, the HPLC-FLD could be applied to the measurement of SAC in black garlic with satisfactory %CV. The HPLC-FLD method was validated by determining the linearity, limit of detection, limit of quantification, accuracy and precision. This method showed excellent linearity with a coefficient of determination (R 2) greater than 0.998. The limits of detection (LOD) and the limit of quantification (LOQ) were 6.28 and 19.02μg/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%. © 2011 Elsevier Ltd.

PubMed | Korea University, Black Garlic and Jeju National University
Type: Journal Article | Journal: Experimental and therapeutic medicine | Year: 2016

Ginseng, the root of

Noh B.-K.,Korean University of Science and Technology | Lee J.K.,Korean University of Science and Technology | Won Y.-D.,Black Garlic | Park H.-J.,Korean University of Science and Technology | Lee S.-J.,Korean University of Science and Technology
Korean Journal of Food Science and Technology | Year: 2011

We investigated the antioxidative effect of black garlic extract (BGE) on paraquat (PQ)-induced oxidative stress in mice. A DPPH radical scavenging activity assay showed that BGE had potent free radical scavenging activity, comparable to that exhibited by vitamin C. Mice were administered with either vitamin C or two levels of BGE by oral gavage for 10 days, with PQ being injected intraperitoneally on day five. It was found that BGE reduced the liver enzyme levels induced by PQ injection in mice. The concentrations of plasma and hepatic malonedialdehyde were both significantly reduced in the BGE groups compared with the levels in the PQ group, whereas the hepatic superoxide dismutase and catalase activities were significantly increased in the BGE groups compared with the PQ group. These findings suggest that BGE has potent antioxidative activities in vivo and thus could prevent the oxidative stress induced by PQ injection in mice by two mechanisms: the induction of antixoxidative enzyme systems and direct scavenging of reactive oxygen species. © The Korean Society of Food Science and Technology.

Black Garlic | Date: 2011-12-06

Processed garlic, namely, aged garlic.

Black Garlic | Entity website

SELAMAT HARI RAYA IDUL FITRI Subscription Box BlackGarlic kini hadir dengan Rencana Berlangganan yang dapat memudahkan proses belanja anda. Harga lebih murah ...

News Article | August 7, 2015
Site: www.techinasia.com

Black Garlic is a meal-kit delivery service. It sends pre-packaged groceries in a box. All ingredients are portioned and labeled, and there’s a step-by-step guide for each dish. The idea is to mix convenience with the joy of cooking. The target audience for this startup’s product is arguably narrow. It’s a product for busy urban folks who don’t want to miss out on the experience of a healthy, home-cooked meal. In short: people like myself! When I met Black Garlic co-founder and CEO Michael Saputra to talk about his startup, he offered to send me a box so I could try it out. It arrived today: The box contains three meals for two and costs IDR 325,000 (US$24). That makes roughly US$4 per individual meal. Delivery is free. The price is comparable to what one would pay for one meal at a mid-range restaurant in Indonesia. I’ll tell you more about the cooking experience later. To some, it may seem like meal-kit deliveries take convenience one step too far – or not far enough. Are you really too lazy to chop your own vegetables? If you earn enough, why not eat out or order ready-to-eat food in? Despite this contradiction, the concept has caught on in the US. Blue Apron is perhaps the most well-known startup in the category. Since its launch in 2012, the company has raised about US$200 million in funding and was recently valued at US$2 billion. It claims to deliver three million meals a month. Blue Apron’s success rides on the back of a growing consumer segment market researchers call LOHAS. The acronym stands for Lifestyle of Health and Sustainability. The LOHAS segment is affluent, well-educated, values a balanced lifestyle, and cares about the origin of products. A 2013 report of the Natural Marketing Institute estimated the number of LOHAS adults in the US to be at about 50 million. Saputra believes there are signs of a similar consumer segment developing in Indonesia, although it may be a few years down the line. He says urbanization, an increasing number of Indonesians living in apartments, and more demand for organically-grown food indicate the emergence of LOHAS in Indonesian cities. “I know it’s early now, but we want to be the first to capture the market,” he says. Saputra and co-founder Willy Haryanto, who’s the CTO, have known each other for years. They even built another startup together: a food delivery service called Klick Eat, which was recently acquired by Japanese company Yume no Machi. Saputra and Haryanto were supposed to continue leading Klick Eat within the Japanese corporation. But the pair decided to hand over operations so that they could start something new. Blue Apron’s business model fascinated them and they believed that, with the right partners and localization, they could replicate the model to work in Indonesia. Saputra got Olivia Wongso on board. She is the daughter of William Wongso, an Indonesian TV chef and culinary consultant to big industry names like Indonesia’s national airline, Garuda. Through the Wongso family, Black Garlic has access to professional gastronomy facilities and network. This gives the startup a good launchpad to test things out without much prior investment. “Olivia helps us create the menus,” Saputra explains. “For now, we can use William Wongso’s kitchen and storage facilities, and tap into their supply chain.” Following Blue Apron’s footsteps, Black Garlic’s goal is to maximize the efficiency of its supply chain to cut out most of the middle men. Ideally, it wants to work directly with farmers, so it can ensure higher margins for the product. The startup just completed a closed trial in which it sent out boxes to about 100 people for review and feedback. Now, the product can be ordered online, but only week-by-week. A subscription model will follow soon. The kits are available for couples or families of four. Now, back to my Black Garlic cooking experience. Upon opening the box, I found a styrofoam container fitted inside, with a pack of ice to keep ingredients cold. I took out a heap of groceries in ziploc bags and small containers, with colorful labels. There were also three cards detailing how each dish should be prepared. It took me a while to sort through all the packages, and even longer to decide which meal to start with. One had salmon, one chicken, and the other pempek, a type of Indonesian fish cake. The meat and fish were frozen. I decided to go with the salmon teriyaki dish first, because it seemed like it would thaw the fastest. I lined up all packages with the correct label for the teriyaki dish. There was one mystery ingredient that wasn’t explained on any of the recipe cards: coconut water. I figured it must be for cooking the rice, since that was the only step requiring water. You really don’t need to have anything in your own kitchen to make these meals, not even water, apparently. Cooking my meal took about 45 minutes. The process takes me through an interesting mix of using ready-made ingredients, like dressings and pre-chopped vegetables, but it also requires some manual labor, like peeling and grating a ginger root. The result tastes ok, if a little on the salty side. I could see myself buying a box every now and then, but on a subscription basis, it would be overwhelming. As a member of LOHAS tribe, my main critique is the excess packaging. Every drop of oil and dressing comes in a separate plastic container, though Saputra tells me I can return the used ones when my next order arrives, and that Black Garlic will reuse them. Ultimately, the need to go with Black Garlic’s prescribed weekly menu is too restrictive. What if you or a member of your family doesn’t eat fish?  What if I want to re-cook a dish that everyone loved? Black Garlic obviously has to limit the number of products it stocks. But when it comes to food, personal preferences and dietary needs are important. Customers will need some options and flexibility to make meal-kit subscriptions work.

News Article | August 9, 2015
Site: www.techinasia.com

Here’s our newest round-up of the featured startups on our site this week. If you have startup tips or story suggestions, feel free to email us. Enjoy this week’s list! Started in 2011, Tujia is China’s top Airbnb-like site, which is now valued at over US$1 billion – an official startup “unicorn”. It has raised a total of US$455 million from private investors in four major rounds. India’s OYO Rooms, a marketplace for budget hotels, promises customers a certain level of service without much information on the owner of the property. OYO has aggregated unbranded hotels from tourist places like Jodhpur, Coorg, and Mount Abu, as well as major cities like Mumbai, Delhi, and Bangalore. The startup claims to have an inventory of 12,000 rooms from 70 cities across India. Online marketplace Allstocker allows users to buy industrial products from agricultural tractors to heavy-lift cranes. Founded by Japanese startup Sorabito, Allstocker, currently in its beta run, is similar to Amazon in the way it provides buyers with categories and filters to help them find a seller with the products they need. It also won our Tech in Asia Tour Tokyo pitch competition last month. Bangladeshi startup Chalo is trying to build a local Uber or Grabtaxi in the local market. The taxi aggregator service utilizes the idle inventory within the rent-a-car industry, and drivers are professional and pre-screened as they are already employees of an existing business. MyChild is an app which helps parents screen developmental disorders in their kids in just 45 seconds. It then makes suggestions on which specialist doctor they should visit. Six-month-old LetsTransport uses technology to erase logistics woes for businesses in different verticals, from catering to construction. It has a fleet of 100 trucks in Bangalore, which can be booked either on-demand or on a contractual basis. Consumers can use it to book a truck anytime they need to relocate, transport furniture, or cart any other heavy goods within the city. Open access research database Neliti, is a one-stop portal for Indonesia-related science research, spanning articles, studies, and raw data. Singapore-based Woomentum is a community-cum-crowdfunding platform for women who are founders and entrepreneurs. It aims to foster communication, resource sharing, mentoring, and early-stage funding among their startups. Mumbai-based car-rental aggregator JustRide is a mobile and web-based platform enables its customers to transact with car-rental vendors. The platform does not own the vehicles it rents out to its customers, it leases them from individual car rental vendors. JustRide is now even including some smart tech in that allows users to check stats like tire pressure and engine load before booking a ride to be sure the car’s in good repair. Mingyi Zhudao is a surgery online-to-offline (O2O) app and website which allow you to select the kind of surgery you’re having – like cardiovascular – and then browse bios for some of the best surgeons in the field. If you like one, you can book an appointment with him or her right in the app. Indian app security startup Appvigil scans apps to detect vulnerability and loopholes and provides recommendations to fix them. It can resolve security issues even during the development phase. The startup has also developed a consumer version of its app to help users check the hackability of apps on their phones and report to the developer in case any loopholes exist. Selfie competition app Znapin offers challenges around which users can take selfies and videos – and then you can challenge your friends, in public or private. Users can also “outselfie” others’ snaps by posting an even crazier selfie. Bangalore-based food portal Delight Foods allows users to buy famous Indian food brands from across the country. The startup has packing centers in all its operating cities. Once an order is placed, it picks up the food item from the merchant, packs, and ships it to the destination city. Upon arrival, it gets repacked into a consumer delivery box and is then shipped to the customer’s home. Founded in 2010, Ptengine works across multiple devices and provides real-time analysis of website visitor behavior. Its heatmapping tools reveal what visitors tend to click on and where they stop or slow down their page scrolling. Automated event tracking can tell a user when someone downloads a file or sends an email to a specific address. Saahas Waste Management is decentralizing waste management processes through which waste is converted to resources, like bio-gas and compost. It focuses on organic waste management along with collection and recycling of packaging materials like plastic, and electronic waste. It sets up recycling centers on behalf of clients, and claims to have 30 centers of 2,500 square feet each where it employs 80 waste pickers. Singapore-based digital payments company Numoni’s prime offering is Nugen, an ATM-like terminal that allows the user to remit money abroad, pay bills, receive funds, top up phone airtime, and more. Bangalore-based mobile payment startup Ezetap makes a Square-esque gadget that attaches to a smartphone and allows retailers and merchants to process credit card transactions on their phones. It doesn’t buy third-party readers, but has its own production system. Black Garlic is a meal-kit delivery service which sends pre-packaged groceries in a box. All ingredients are portioned and labeled, and there’s a step-by-step guide for each dish. The idea is to mix convenience with the joy of cooking. PlanDo is a social network and platform where you, your current friends, and lots of potential new buddies can create posts about upcoming activities and find things you’d like to join in. Trip on Halal allows users to search for Halal food based on country or category, and also browse by the name of the restaurant. The platform is also departing from strictly featuring food, as it also points to Muslim-friendly hotels as well as mosques near the traveller’s destination. We’re now gearing up for our 10th edition, Tech in Asia Tokyo 2015, happening 8 and 9 May in Tokyo. The signature 2‐day conference, held tri‐annually in Singapore, Tokyo, and Jakarta, is also one of Asia’s largest conferences organized for entrepreneurs, investors, media, and friends in the technology and startup community across the region. Previous speakers include executives from Alibaba, Twitter, Airbnb, Tencent, DeNA, Rocket Internet, Rakuten, GREE, MOL, Cyberagent Ventures, Sequoia Capital, and more. Get your conference passes today!. Calling out to all founders! Find out how you can exhibit your startup for free at the conference. And we recently just introduced Founders Night with Khailee Ng and Ray Chan – exclusive for Bootstrap Alley startups. Like RSS? There’s always our Asia startups RSS feed!

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