Peruvian connection
Known for its refined Pan-asian haute cuisine, executive chef Agung Gede shares his take on Kayuputi and the upcoming Four Hands collaboration with chef Diego Muñoz.
Nestled within The St. Regis Bali Resort, Kayuputi has established its reputation as a fine dining destination on the island. Its success over the last 11 years can be partly attributed to its immaculate ambience, impeccable services and a wellstocked wine cellar. Its high-ceilinged, all-white and wooden interior with Indonesian accents has seen remarkable moments of fine food and exceptional wine pairings. One can sit indoors in the comfort of plush armchairs and white-clothed tables or enjoy an intimate experience in the outdoor private cabana with sea-view. But, the largest part of its recognition is due to the excellent dedication of executive chef Agung Gede and his capable kitchen brigade.
In the heart of the restaurant stands a state-of-the-art open kitchen where the finest ingredients are cooked with the best techniques. Under the calm supervision of Agung, the kitchen serves up exquisite dishes from the Pan-asian à la carte and degustation menu. Kayuputi is also renowned for its flexibility in creating new dishes whenever special requests are made by its loyal patrons. Agung is known for his artistic inclination, who is known to create new dishes from sketches when he is inspired. “I have had experiences in Chinese, Japanese, French and even, pastry kitchens. All of these experiences give birth to the dishes at Kayuputi. Here, we have no limitation and we don’t stick with just one type of cuisine,” says Agung. This passion for creativity propels the Balinese-born chef to continually expand his ingredient lexicon and discover new flavours.
The restaurant hosts a couple of Four Hands dinner events annually. For two consecutive evenings, on 11 and 12 April, Agung will collaborate with the pioneering Peruvian chef, Diego Muñoz. Currently the executive chef of The Bodrum EDITION in Turkey, Muñoz was formerly known as the head chef of
Astrid y Gastón (currently ranked at 13 in Latin America’s 50 Best Restaurants) and gained recognition as a free-rider chef, launching restaurants across the world, from Lisbon to Bali.
“I met Diego when I was invited to do a Four Hands dinner with him at The Bodrum EDITION last year. He returns the favour this year and together, we will create a four- and sixcourse tasting menu based on Peruvian and Balinese flavours,” explains Agung. He also finds that Balinese cuisine shares a lot of the same ingredients with Peruvian cuisine. Be it coriander or coconut milk, the Four Hands undoubtedly will showcase the interesting Balinese and Peruvian connection.
Accompanied by chilled Equil Sparkling Natural Mineral Water to cleanse the palate, expect a vibrant collaboration from two masters with contrasting cultural backgrounds. Agung will feature two of his signature creations as a nod to his Balinese heritage, Beef Rendang Risotto and Tuna with Sambal Bongkot Sorbet.
Kayuputi at The St. Regis Bali Resort
Kawasan Pariwisata Nusa Dua Lot S6, Bali 80363 Tel: +62 361 3006786 www.stregisbali.com