Weave of Cui­sine and Craft

Dou­ble Ikat restau­rant serves au­then­ti­cally re­fined In­done­sian cui­sine, with del­i­cate tra­di­tional art on the side.

Exquisite Taste - - Gourmet | Bali - (mar­riott.com)

Af­ter the suc­cess­ful Clay Craft, a restau­rant re­volv­ing around the con­cept of a pot­tery stu­dio, Re­nais­sance Bali Uluwatu Re­sort & Spa has fol­lowed up by in­tro­duc­ing its much-awaited crown jewel in the din­ing front, Dou­ble Ikat. Ikat is a tra­di­tional In­done­sian weav­ing tech­nique, and first-timers can im­me­di­ately see how the age-old craft sets the whole tone for the in­ti­mate, yet ca­sual, restau­rant.

As you enter Dou­ble Ikat, you will be wel­comed by colour­ful spools of thread and a loom. Rows of tables are sep­a­rated by screens made to re­sem­ble threaded looms set on wooden frames, si­mul­ta­ne­ously cre­at­ing an iconic back­drop and a de­gree of pri­vacy. The plates are dec­o­rated with a criss­cross pat­tern – homage to the in­tri­cate craft of weav­ing, and the cush­ion cov­ers boast rich colours and pat­terns from In­done­sian ikat.

Af­ter you're done with all the oohs and ahs over the mes­meris­ing decor, your jour­ney to dis­cover In­done­sian culi­nary de­lights can start. Not only does the restau­rant bring a sleek and re­fined touch to a well-known lo­cal craft, it also aims to recre­ate the warm hospi­tal­ity usu­ally found in In­done­sian homes. So it's only nat­u­ral to start the ex­pe­ri­ence with a sam­bal-mak­ing demon­stra­tion, us­ing a tra­di­tional mor­tar and pes­tle, right on your ta­ble. Add as­sorted In­done­sian crack­ers to dip in the sam­bal, and your palate is more than ready.

The menu isn't too much, but it com­prises the best-loved dishes from sev­eral re­gions in In­done­sia. Au­then­tic­ity is para­mount at Dou­ble Ikat, as top-qual­ity in­gre­di­ents sourced lo­cally and flavours stay true to their tra­di­tional recipes. No un­nec­es­sary fu­sions, no com­pli­cated culi­nary gim­micks, ev­ery­thing is truly In­done­sian, only en­hanced by metic­u­lous prepa­ra­tion and pre­sen­ta­tion.

All-time favourite light bites like perkedel ja­gung, sate cam­pur, tahu isi and pangsit goreng make great ap­pe­tis­ers. While heartier fare like nasi goreng Uluwatu, gu­lai kamb­ing, ren­dang dag­ing and ikan kukus asam ma­nis are a pa­rade of vi­brant flavours that will make you an In­done­sian cui­sine en­thu­si­ast – if you aren't one al­ready.

The culi­nary chef d'oeu­vre at Dou­ble Ikat is un­doubt­edly the babi guling. Bali's most fa­mous lo­cal dish, the suck­ling pig is roasted us­ing co­conut husk char­coal, re­sult­ing in a tantalising taste laced with an in­cred­i­ble hint of smok­i­ness, per­fectly crispy skin and suc­cu­lent meat. As Dou­ble Ikat's pride and joy, the babi guling is not to be missed.

Fur­ther cre­at­ing a homey at­mos­phere is the open kitchen, an un­ob­structed spec­ta­cle of gas­tro­nomic magic cre­ated by the kitchen team un­der the guid­ance of Chef de Cui­sine Wayan Ba­giana. You can even opt to dine by the kitchen to get a front-row view of the show. For small-scale gath­er­ings, choose be­tween the two so­phis­ti­cated pri­vate din­ing rooms.

Din­ing time at Dou­ble Ikat makes both a great pre­view and con­clu­sion to what In­done­sia's trea­sures re­ally are in terms of craft and cui­sine, bring­ing what's tra­di­tional and au­then­tic to a new age in the coun­try's culi­nary scene.

Dou­ble Ikat at Re­nais­sance Bali Uluwatu Re­sort & Spa



Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.