Jimbaran Puri, A Belmond Hotel, Bali welcomes guests to a gastronomic journey that pays tribute to the vibrant flavours and spices of Indonesia in a series of immersive culinary events taking place in October and November 2024.
Crafted by Executive Chef Adi Wijaya, the ‘Pulo Rempah’ and ‘Purnama Food Bazaar’ are a testament to the richness of Indonesian spices and Balinese cuisines, all to be savoured amidst the breathtaking views and tranquillity of Jimbaran Beach.
Curated with the finest local ingredients, herbs and spices, each element of the dining experience at Jimbaran Puri culminates in feasts abundant with flavours, showcasing diverse and time-honoured cooking traditions.
Pulo Rempah: A Journey through Indonesia’s Spice Islands
Jimbaran Puri proudly presents ‘Pulo Rempah’, a four-course dining experience that pays tribute to the rich and diverse spices of Indonesia, elevated by a collaboration with East Indies and Nusantara Cold Brew – Indonesian brands under the celebrated Spice Islands Distilling Co.
Serving guests on Friday, 25th October from 6:30pm – 10:30pm, the culinary event features dishes that highlight the bold and intricate flavours of the archipelago. Indulge in the Sate Kablet, a traditional pork loin satay wrapped with minced pork, seasoned with the rich Balinese paste Suna Cekuh, perfectly paired with the Jimbaran Puri Negroni, a signature cocktail that combines East Indies Banda gin, Campari infused with kaffir lime, mayosi and Bali botanical vermouth.
The journey continues with Be Awan Sambel Bongkot, minced baby tuna with garlic and chilli paste grilled in banana leaf, complemented by a refreshing Pomelo Gin & Tonic made with East Indies Bali pomelo pink gin, Kintamani orange, fresh pomelo, strawberry and cinnamon.
Be Sampi Sere Lemo takes centre stage as the main course, featuring Tokusen wagyu beef topside confit in shrimp paste and kaffir lime oil, served alongside Jatiluwih red rice, Plecing fern tips and Balinese Base Gede sauce.
This course is paired with the Archipelago Martini, a sophisticated blend of East Indies archipelago gin, Bali botanical vermouth, Kintamani cacao bitter and maraschino liqueur. The evening concludes with a trio of Balinese desserts: Jaje Laklak, a mini pandan pancake with palm sugar sauce; Jaje Cerorot, rice flour and palm sugar steamed in a young coconut leaf cone; and homemade jackfruit ice cream.
