Kwee Zeen at Sof­i­tel Bali Nusa Dua Beach Re­sort

Exquisite Taste - - Up Close & Personal -

The re­cently fully ren­o­vated Kwee Zeen restau­rant has a fresh, new con­tem­po­rary ap­pear­ance rem­i­nis­cent of a food mar­ket and of­fers a re­lax­ing at­mos­phere for guests to in­dulge in the culi­nary of­fer­ings. The food is Pan Asian and guests can choose from eclec­tic buf­fets with a range of themes, as well as the pop­u­lar à la carte menu. Turn­ing out high-qual­ity food packed with won­der­ful flavours and cre­ated with in­ter­est­ing twists, Se­nior Sous Chef Hen­drikus Hen­dra loves to come up with some­thing new and is al­ways looking to cre­ate mem­o­rable dishes. His cre­ations show great re­spect for au­then­tic flavours, the re­gion’s rich food her­itage and the won­der­ful spices that the area is so renowned for. With a restau­rant full of guests from across the globe, he is al­ways looking for ways to tempt peo­ple into try­ing some­thing dif­fer­ent. One ex­am­ple of this is the won­der­ful ren­dang pao. He makes modern, open Chi­nese pau and stuffs them with tra­di­tional dry In­done­sian ren­dang to make some­thing that re­sem­bles a sand­wich or burger, thus at­tract­ing peo­ple who know

and love ren­dang – voted the world’s most de­li­cious food by CNN In­ter­na­tional – as well as peo­ple fa­mil­iar with pau and those looking to grab a tasty light bite.

With his nasi bakar (baked rice), he has cre­ated a fu­sion dish that cel­e­brates In­done­sian re­gions, with a hint of Thai thrown in. The sub­lime dish com­prises a Ja­vanese el­e­ment of rice stuffed with peanuts, lo­cal an­chovies and fer­mented tem­peh wrapped in a ba­nana leaf and baked, ac­com­pa­nied by prime pork ribs mar­i­nated in a rich mix of Thai-in­flu­enced spices cooked the In­done­sian way over char­coal for that evoca­tive smoky im­pres­sion. Jakarta’s asi­nan, pick­led veg­eta­bles, make a per­fect sour foil for the rich meat and earthy rice, while the spicy Ba­li­nese sam­bal matah gives the dish a cer­tain kick. To en­sure the very best flavours, the sam­bal matah is made à la minute.

Nasi bakar

1 me­ter plate

Ox­tail soup

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