In the culinary industry to create a unique taste of a recipe it ultimately needs a perfect balance. One dominant flavor is possible to enable only one side of the palate and turn it to be oversensitive of the particular flavor. Fresh produce, the right amount and the composition of certain ingredients can be integral factors as well of reaching the balance. One of the ingredients that plays a big role in making the balance is vinegar. Prior to the use of vinegar in the kitchen, vinegar used to be benefited as a medicine and a preservative. In the early days of vinegar as a condiment, it even had been produced to be the element of alcohol as a commercial beverage. Cider vinegar, it was the transformation of medicinal vinegar to flavored one. Over years kinds of vinegar have been experimented, extended, and undergone several processes from natural, slow to chemical process. The making of vinegar basically lies on fermentation. Mainly ethanol or sugars by acetic acid bacteria is to include in the process. This kind of acid has been observed as an important substance that gives vinegar its characteristic taste. In the slow and natural process, vinegars breathe in a room temperature with less pasteurization that involves industrial sterilization. On the other hand, the chemical process (in the modern era) fastens the production by infusing as much oxygen using a generator. The time culinary figures have realized its charm as a taste balancer, vinegar is commonly used in food preparation. For marinade particularly drops of vinegar help to bind the whole elements to penetrate into the dish well through its fibers. The other ingredients to flavor the dish will be easily absorb by the help of the vinegar itself. To put vinegar into use is also to create a more balance taste in a dish that is why it is called a balancer. Usually vinegars is an additional ingredients in dipping such as mayonnaise and other salad dressings. The reason is likely to prevent the sauce has dominant flavor: too sour or too sweet. Texturing is another purpose of dripping vinegar in a dish. For a dough or batter, vinegar can create a texture to be more fluffy. Understanding the importance of vinegar, Chef Mandif does not lose a chance to take advantage of this balancer. To extend the flavor he observes quite some time to find the best vinegar not merely the taste but the whole aspects including the process of its production. At the fine dining restaurant, Blanco par Mandif, the chef puts his trust to Singaraja Vinegar. The taste is smooth and has an elegant tonal where reaches long finish. Natural fermentation is known as the reason of this. Chef Mandif indeed has certain principles on how he sources produce for his recipe. It is to involve natural method, local produces and farmes in the cycle. He believes that as a gastronomy restaurant it is important to conserve the heriatge. He imagines that delivering a gastronomic restaurant to public is like the cycle of harvesting fruits. The root is farmes (the producer) the stem and leaf is gastronomyy then finally the fruit is the restaurant. Thus to have local vinegar where natural fermentation is to proceed the product appears to be the token for him. In his Asinan (a traditional fruit salad hailed from Jakarta), Pickels and bread dipping the expected taste aforemention is well-reflected.