The Westin Ubud, Bali and Nusantara Restaurant collaborates to explore the forgotten recipes of Indonesian cuisine.
Much like the people and the islands, Indonesian cuisine is greatly diverse and hard to define. There is a myriad of ingredients, forgotten recipes and cooking techniques that most Indonesians probably have never heard about. For someone who appreciates food and cooking, finding and working with one of the many “forgotten crafts” can be very rewarding. Every day there’s something new to learn. Few restaurants explore this domain, but one such venue is Nusantara Restaurant in Bali, which is run by the same team that created Locavore.
Throughout October, Nusantara Restaurant is opening a temporary pop-up at Tall Trees Restaurant in The Westin Ubud, Bali. Led by Chef I Putu Dodik Sumarjana and Ray Adriansyah, and set in the restaurant’s open-air setting, the pop-up event provides insight and shares forgotten crafts that helped create Indonesian cuisine as it is today. Every Thursday, Friday and Saturday, guests have the opportunity to enjoy a unique dining experience, either à la carte or from a set menu, presented by the collaborative team.
Prices start from IDR425,000++ per person, and allows guests to taste the authentic Indonesian flavours in dishes such as Gohu Ikan from Maluku, Cumi Hitam from Pekalongan, Central Java, Udang Asap from East Kalimantan, Timbungan Ikan and Bebek Tanah from Bali, in which the duck is marinated and stuffed in bumbu Rajang and cassava leaves, wrapped in palm leaves then slow baked in clay over open fire. In true Indonesia fashion, these dishes are made to be shared and eaten with Nasi Daun Jeruk. And since Indonesians are also proud of sambal, the chefs have prepared three different kinds from Aceh, Lombok and North Sumatra. Meals are then topped off Chef Ray’s all-time favourite dessert, Klapertaart. In addition, check out the Indonesian ingredient-inspired craft cocktails and infused tea as well.
Booking can be done through email@example.com or +62 821-4681-3714