Kubu at Man­dapa, a Ritz-Carl­ton Re­serve

Exquisite Taste - - Up Close & Personal -

Kubu at Man­dapa, a Ritz-Carl­ton Re­serve is hands down one of the must-visit restau­rants in Bali. The moniker, which means a hut or shel­ter where Ba­li­nese farm­ers keep their har­vested rice, is the in­spi­ra­tion be­hind the iconic design of nine pri­vate bam­boo co­coons right by the pic­turesque Ayung River. While the Bali vibe is un­mis­take­able, Kubu serves fine Mediter­ranean-Euro­pean cui­sine, cour­tesy of Ex­ec­u­tive Chef Mau­r­izio Bom­bini.

Mau­r­izio brings a bit of French fare and an­other bit of Ital­ian cui­sine to Kubu. Guests can find French in­gre­di­ents and dishes like foie gras, or tra­di­tional Ital­ian recipes like ravi­oli. Other than be­ing known for pay­ing homage to tra­di­tional recipes, Mau­r­izio also likes to add a modern twist, in­spired by his culi­nary jour­ney so far. “Fu­sion is when you con­nect two cul­tures, tra­di­tions and cuisines,” says Mau­r­izio, shar­ing his thoughts on fu­sion. “In this case, I have some dishes where I mix western cui­sine with Asian flavours.”

Mau­r­izio has a Hokkaido scallop dish that he’s been do­ing for six years, but keeps mod­i­fy­ing over time. “I keep most of the in­gre­di­ents, but I’ve mod­i­fied a bit of the method, and the most im­por­tant ad­di­tion is the kaf­fir lime sauce made from soya and kaf­fir lime. A bit of an Asian touch that blends per­fectly well with the dish.

A stel­lar dish that man­ages to bring bold­ness and fi­nesse to one plate is the Ital­ian sashimi, where you can find dif­fer­ent kinds of fresh, raw seafood, amped a notch with lemon con­fit and kaf­fir lime and – as the fi­nal punch – served with gaz­pa­chostyle al­mond and co­conut soup.

Ital­ian sashimi in olive oil mar­i­na­tion, al­mond and co­conut soup, Sturia Osce­tra caviar

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