Kayuputi at The St. Regis Bali Re­sort

Exquisite Taste - - Up Close & Personal -

Redefin­ing the art of fine din­ing in Bali, seven-time Wine Spec­ta­tor Award-win­ning Kayuputi of­fers a match­less din­ing ex­pe­ri­ence show­cas­ing pre­mium Asian-in­flu­enced haute cui­sine and a stel­lar wine list set to in­fi­nite views of the glis­ten­ing blue In­dian Ocean.

Re­fresh­ing its im­pres­sive of­fer­ings, Kayuputi launched a new menu in Septem­ber of­fer­ing fur­ther in­no­va­tions and a new style of Asian-in­flu­enced haute cui­sine. Ex­ec­u­tive Chef Agung Gede states this menu strongly em­pha­sizes sim­ple cook­ing with com­plex, ex­tra­or­di­nary flavours. The high-qual­ity in­gre­di­ents and em­pha­sis on au­then­tic prepa­ra­tion re­tain the in­trin­sic com­plex­ity of each dish, while modern pre­sen­ta­tion is Chef Agung’s mantra of the day.

In­te­grat­ing Asian flavours with clas­sic Western cook­ing tech­niques, one of the East meets West high­lights from the new menu, is the cold en­trée kobu­jime tiger grouper sashimi with com­pressed cu­cum­ber, wakame sea­weed and sea urchin cream. Kobu­jime is a Ja­panese method of pre­serv­ing fish by cur­ing it be­tween sheets of konbu sea­weed. Uti­liz­ing this an­cient Ja­panese method on tiger grouper re­duces the liq­uid con­tent of this del­i­cate fish, en­hanc­ing its de­li­cious umami flavours.

Kayuputi al­ways of­fers din­ing ex­pe­ri­ences that stand out and the metic­u­lous prepa­ra­tion and arous­ing flavours found in each of the new menu items cer­tainly main­tain the cus­tom­ary high stan­dards.

Blue swim­mer crab meat

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.