Renaissance Bali Uluwatu’s Chef I Made Wisnu Adiyatma crafts “Kambing Panggang Basa Lalah Manis”, a tantalizing grilled marinated lamb cutlet balanced with palm sugar and chili, paired with eggplant and coconut celengis cream, and highlighted by Bali red spices and coconut sauces.
His “Be Pasih Menyatnyat” brings out the flavours of poached red snapper in a ginger torch curry sauce, accompanied by fish skin chips, cucumber, and coconut & ginger-scented steamed rice.
Chef Rizky Annisa Apriliana of The St. Regis Jakarta presents “Padang Ayam Pop”, a delightful dish made with spring chicken, garlic, shallots, and candle nut with various sides from cassava tumbuk, ceciwis vegetable, green chili gel, and sambal balado puree.
Her extended must- try is the “Red Mullet ‘Kuah Asam Manis’,” which includes crab mousse bumbu kuning, fresh basil, tomato water, and fragrant lemongrass oil.
