Kayu­ma­nis Resto at Kayu­ma­nis Jim­baran Pri­vate Es­tate & Spa

Bali Plus - - FEATURED -

Cel­e­brat­ing Au­then­tic In­done­sian Cui­sine

On your next so­journ to the trop­i­cal shores of Bali, be sure to book your­self an evening at Kayu­ma­nis Resto at Kayu­ma­nis Jim­baran Pri­vate Es­tate & Spa and in­dulge in some of the ar­chi­pel­ago’s most en­tic­ing and aro­matic flavours. Cel­e­brat­ing time-hon­oured recipes and ageold cook­ing tra­di­tions us­ing plants, herbs and spices from the sur­round­ing re­gions, the menu at Kayu­ma­nis Resto is an ode to mag­nif­i­cent and au­then­tic In­done­sian cui­sine fea­tur­ing mar­ket-fresh in­gre­di­ents and sea­sonal del­i­ca­cies.

Nes­tled within a lush and ver­dant gar­den of danc­ing co­conut palms, Kayu­ma­nis Resto is the per­fect spot for an in­ti­mate evening un­der the stars or to dine so­cially with fam­ily and friends. Housed within a replica of a tra­di­tional Ja­vanese Joglo and crafted al­most en­tirely from sus­tain­ably sourced hardwood, the restau­rant cap­tures the rus­tic el­e­gance of a tra­di­tional fam­ily home from a by­gone era. The in­te­rior dé­cor is taste­fully un­der­stated with just a few strate­gi­cally placed ar­ti­facts and an in­lay of hand-painted floor tiles. A stylish open-plan bar is where drinks are pre­pared with artis­tic flair. Pre­sid­ing be­hind the kitchen door is Chef Oka, Kayu­ma­nis Resto’s own Ex­ec­u­tive Chef who spends al­most ev­ery wak­ing hour in the kitchen fine-tun­ing recipes and mak­ing sure that ev­ery dish is per­fect. His pas­sion for In­done­sian food, which de­vel­oped at an early age, took him to Sin­ga­pore be­fore join­ing the pres­ti­gious Aman Group as a sous chef. He joined Kayu­ma­nis

Jim­baran Pri­vate Es­tate & Spa in 2006 as part of its pre­open­ing team. Now, Chef Oka is ful­fill­ing his dream of show­cas­ing au­then­tic In­done­sian cui­sine through metic­u­lously pre­pared and beau­ti­fully pre­sented dishes that rep­re­sent the coun­try’s rich cul­ture and di­ver­sity for a well-rounded in­tro­duc­tion to the ex­otic flavours of the In­done­sian ar­chi­pel­ago. A few must-tries in­clude the Lumpia Be­bek Ja­mur; deep fried duck and shi­take spring rolls served with sweet sour sauce which orig­i­nated from Se­marang, Java. The Ayam DabuDabu; shred­ded chicken with raw veg­eta­bles and chilli lemon­grass sauce is a spicy dish from Manado, North Su­lawesi. Be­bek Pang­gang Mengkudus is Ba­li­nese Smoked Duck that cel­e­brates Bali’s colour­ful Hindu her­itage while the Ayam Bakar Tali­wang is grilled chicken leg mar­i­nated in Lom­bok-style sauce; a pop­u­lar dish be­lieved to be favoured by the Sasak no­bil­ity.

A care­fully crafted tra­di­tional bev­er­age menu brings forth won­drous flavours to your palate. Try the Beras Ken­cur Pan­dan Wangi, a tra­di­tional herbal drink made with white gin­ger, rice, pan­dan leaf and palm su­gar or the Kun­yit Asam Gula Madu, a clas­sic herbal drink made from turmeric, gin­ger, galan­gal, Ba­li­nese tamarind, palm su­gar and lime. In­done­sia’s tra­di­tional desserts are char­ac­ter­is­ti­cally sweet and made from lo­cally grown prod­ucts such as rice, palm su­gar and sea­sonal fruits - at Kayu­ma­nis Resto, you can try the Ku­da­pan Nu­san­tara, a dessert made with rice, flour, jelly bits, mud cake and banana in co­conut milk served with jack­fruit ice cream or Es Goreng; fried ice cream served with white berry sauce.

Kayu­ma­nis Resto at Kayu­ma­nis Jim­baran Pri­vate Es­tate & Spa

Jl. Yoga Perkan­thi, Jim­baran, Bali Ph: +62 705 777 www.kayu­ma­nis.com

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.