Exquisite Taste - - Up Close & Personal -

Adin­ing venue that re­ally em­braces the spirit of Ubud – the or­ganic hub of Bali, Moksa brings the farm-to-table con­cept to a more sig­nif­i­cant level, as the farm is ac­tu­ally just a few steps away from your din­ing table. The restau­rant aims to put the spot­light on vege­tar­ian in­gre­di­ents by also of­fer­ing a plant-based culi­nary class un­der the in­spir­ing guid­ance of Moksa’s Ex­ec­u­tive Chef Made Ru­natha. Ru­natha uses his ex­pe­ri­ence and knowl­edge of Euro­pean and Asian cuisines and aims to make healthy food look great and taste even greater, and has man­aged to be­come In­done­sia’s first cer­ti­fied plant-based cui­sine chef.

From the nearby per­ma­cul­ture gar­den, the kitchen team takes the fresh pro­duce to cre­ate ap­petis­ing dishes that make up the break­fast, lunch and din­ner – they even have a ve­gan sweet se­lec­tion! For break­fast, Moksa gar­den/kitchen proudly presents fu­sion bril­liance like the ve­gan, gluten­free pan­cake with ba­nana and straw­berry, tem­peh Bene­dict with sun-dried tomato crust, tem­peh ba­con, caramelised onion and topped with melt ve­gan hol­landaise, and ve­gan tofu omelette.

Mean­while for lunch, the menu gets even more in­no­va­tively in­trigu­ing, with op­tions in­clud­ing jack­fruit tacos with fresh oregano and served on raw corn shells, and the Lasagne Love com­pris­ing cashew nut cheese, spinach, tomato con­fit and basil pesto, lay­ered be­tween sliced zuc­chini and served on a bed of herby cream sauce.

At Moksa, you’ll find your reg­u­lar com­fort meals tweaked with metic­u­lously grown in­gre­di­ents, which no doubt will bring more ben­e­fits to your health and well­be­ing, and the im­por­tant thing is that they taste de­li­cious.

Jack­fruit tacos

Lasagna Love

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