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.
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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.
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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.