The spec­tac­u­lar views and gen­tle ocean breeze at The Beach Grill en­hance the de­li­cious fare ensuring a cap­ti­vat­ing culi­nary beach­side ex­pe­ri­ence.

Exquisite Taste - - Gourmet | Bali - – By Amanda Lux­ford

The Beach Grill is blessed with an en­chant­ing set­ting al­low­ing din­ers to en­joy views across the lush, man­i­cured lawns to the white sands of Sawan­gan Beach and across the In­dian Ocean.

The open kitchen with its hot grill is a hive of ac­tiv­ity as the chefs bus­tle around pro­duc­ing some gor­geous food, much of which is ocean-fresh.

Newly ap­pointed Ex­ec­u­tive Chef Ray­mond Siek has brought his long, in­ter­na­tional ex­pe­ri­ence and culi­nary pas­sion to the menu and in­tro­duced some new items that are sure to quickly be­come firm favourites.

Wher­ever pos­si­ble, the in­gre­di­ents are lo­cally sourced and he en­joys ex­plor­ing the lo­cal mar­kets to dis­cover in­ter­est­ing lo­cal in­gre­di­ents and spices that make the dishes at The Beach Grill all the more spe­cial. The mango in the mango chicken, for ex­am­ple, is a lo­cal va­ri­ety that has a strong, punchy flavour and needs care­ful han­dling, but is sub­lime when served with chicken. The seafood bouil­l­abaisse with seared Cana­dian scal­lop and win­ter melon is as tasty and warm­ing as it is at­trac­tive and clearly demon­strates how an ex­cel­lent stock can lift a seem­ingly sim­ple dish.

Two main courses that hit all the right notes are the deep-fried spicy baby pork ribs with grilled lime, peanut crack­ers and spicy Ba­li­nese shred­ded chilli and shal­lots in co­conut oil that re­sults in a per­fectly charred outer with meat that falls off the bone and a depth of flavour that lingers in the mouth. This meaty de­light is pic­ture per­fect served

over a loose pile of twigs with a scat­ter­ing of crunchy chopped peanuts.

For fish lovers, mean­while, the glis­ten­ing white flesh of the steamed grouper fil­let rolled tightly to sit on top of a bed of sautéed lo­cal spinach sur­rounded by a gar­lic and turmeric lime co­conut sauce, is a sub­lime mar­riage of con­trast­ing flavours that sat­isfy all the senses. An ideal ac­com­pa­ni­ment to the fish is the chef's in­no­va­tive Co­conut Rice in Gloves, which clev­erly uses puff pas­try to seal in the steam and fully in­fuse the rice with the scents of lemon­grass, pan­dan, cin­na­mon and star anise.

Desserts in­clude a su­per creamy mango pud­ding with crunchy pomegranate seeds and finely sliced pa­paya, as well as chef's favourite straw­ber­ries with black pep­per, bal­samic, olive oil and su­gar.

Ex­quis­ite Taste chat­ted to Chef Ray­mond about his ex­pe­ri­ences and plans.

: You’ve worked all around Asia Pa­cific, as well as on cruise ships, can you share a cou­ple of mem­o­rable ex­pe­ri­ences from your pro­fes­sional life?

Ray­mond: When I worked on the cruise ships I had the op­por­tu­nity to learn more about and de­velop food hy­giene, which I found fas­ci­nat­ing, as well as ship safety. I was given the op­por­tu­nity to visit the ship's bridge and was amazed by how so systematic and WOW it all is!

: You’re still rel­a­tively new to Bali; what are you most en­joy­ing and most look­ing for­ward to while you are here?

R: I en­joy the re­sort life style and I'm also look­ing for­ward to bring­ing more cre­ativ­ity into the food at The Ritz-Carl­ton, Bali.

: What plans do you have for the restau­rants at the re­sort?

R: To serve au­then­tic cui­sine and cre­ate more el­e­gant, fun and im­mer­sive din­ing ex­pe­ri­ence for our guests.

: What in­spires you pro­fes­sion­ally and per­son­ally?

R: Food lovers in­spire me a lot by giv­ing com­ments and en­cour­age­ment, as well as shar­ing ideas about what they have seen or tasted in their own trav­els.

Deep Fried Spicy Baby Pork Ribs

Tai­wanese jel­ly­fish Ray­mond Siek

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