Makase at Hotel Indigo Bali Seminyak Beach

Exquisite Taste - - Up Close & Personal -

For ac­com­mo­da­tion that rep­re­sents the vi­brant sto­ries of the neigh­bour­hood, Hotel Indigo Bali Seminyak Beach is ar­guably the num­ber one place to go. The same goes for Makase, one of the hotel’s var­ied din­ing out­lets that makes the most of lo­cal pro­duce and Ba­li­nese flavours – a go-to when you want to find the neigh­bour­hood’s colour­ful culi­nary sto­ries. The tra­di­tional flavours at Makase, how­ever, are en­hanced with modern knowl­edge and con­tem­po­rary cook­ing tech­niques, fo­cus­ing on health ben­e­fits and well­be­ing.

Ex­ec­u­tive Chef Mads Wolff leads the kitchen with his modern take on tra­di­tional Asian and Euro­pean cuisines with the fresh­est lo­cal pro­duce. Most of the in­gre­di­ents in Mads’ kitchen – from fruit and veg­eta­bles to the va­ri­ety of cheeses – are sourced from Bali, and that’s how he in­cor­po­rates the art of fu­sion into his dishes.

“Most of our menu at Makase is crafted with 100 per­cent lo­cally sourced in­gre­di­ents in mind. Hence be it in­ter­na­tion­ally recog­nised com­fort food like our de­li­cious burg­ers or pas­tas, or Asian fu­sion dishes like the fried noo­dle and corn dumplings,

ev­ery­thing is cooked with lo­cal in­gre­di­ents from the ar­chi­pel­ago – pro­cess­ing the bold­ness of flavours that is not only ac­cepted by lo­cal or Asian palates, but also by the broader au­di­ence in Bali,” says Mads.

The va­ri­ety of palate-en­tic­ing dishes at Makase makes it dif­fi­cult to choose just one or two, that’s why it’s a good idea to come in a group, al­low­ing din­ers to share and taste as many del­i­ca­cies as pos­si­ble. Mads sug­gests try­ing the ex­tremely pop­u­lar black pep­per-glazed pork ribs. The ribs are sourced from pigs bred re­spon­si­bly by Ba­li­nese farm­ers, and cooked to the per­fect level of ten­der­ness, re­sult­ing in suc­cu­lent pork ribs – an in­ter­na­tional dish with a Ba­li­nese flavour. An­other high­light from Mads him­self is the bar­ra­mundi, homage to the Jimbaran-style grilled fish – a musthave when in Bali – with a tiny twist of a Thai flavours found in the fresh shred­ded mango and sour sauce. A fes­tive feast for the palate!

Pork ribs


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