Authentic and Eclet ic
With a prime location overlooking the tranquil beach and set in a quiet part of the resort town of Sanur, a laidback destination with a strong sense of community, visitors quickly feel at home in the luxurious oasis of Fairmont Sanur Beach Bali.
The architecture and grounds are inspired by Bali's beautiful water palaces and make a tasteful and subtle backdrop to the resort's Layang Layang Restaurant. This intimate venue with its stylish dark wood interior and welcoming shaded outdoor patio has a wide range of excellent offerings that are ideal way for holidaymakers, as well as the
island's resident gourmands, to explore the wider region's plated delights in complete style and comfort.
The tantalizing Tastes of Southeast Asia menu presents a variety of popular dishes from Bali, Indonesia, Vietnam, Thailand and India that, under the talented hands of Executive Chef Filippo Abisso and his dedicated team burst with a robust balance of spices, aromas and flavours.
Using only the freshest ingredients, there are plenty of choices to share family style, as well as to enjoy individually. Highly recommended is the elevated Fairmontstyle Surf & Turf Nasi Goreng, which sees Indonesia's tasty fried rice served with all the traditional crackers, pickles and chilli condiments, but unusually accompanied by rock lobster and wagyu beef; hearty fare that is a perfectly indulgent meal all by itself.
Among the other choices are the refreshing Veggie and Papaya Salad with its mixed green leaves, fresh and sun-dried tomatoes, onions, papaya, edamame beans, tofu, grilled eggplant and crispy tempeh with fresh herbs, as well as prawns either in a spicy tomato-based Indonesian balado sauce or fried wrapped in noodles.
Meat lovers are sure to enjoy the rich flavours of the Vietnamese Bò Lúc Lăc, a black pepper beef dramatically flambéed with sambuca and served with crunchy peppers, onions and celery.
Elevating the authenticity of this eclectic menu, guests can choose steamed white, yellow saffron, gently scented green pandan or delicate, pale pink watermelon rice, as well as enjoying five kinds of sambal (chilli condiments), ranging from Bali's fiery sambal matah, to green chilli sambal and colo-colo, a sweet soy sauce with red chillies and shallots, as well as the typical crackers found with Southeast Asia's dishes.
We chatted to Executive Chef Filippo Abisso, the brains behind this menu, about his passion for gastronomic excellence and why he picked Bali.
: So after years working around the world, why did you decide to move to Bali? Filippo: It has the elements I enjoy for both my professional and private life! I love being able to relax in the sunshine by the beach, and the food and drink scene in Bali is interesting with plenty of good food served in a relaxed atmosphere. For such a small island, there is a lot of choice at every level. I also enjoy working for luxury brands, like the Fairmont, so this ticks all the boxes.
: You are known for your passion for gastronomic excellence and have over 25 years of international experience, including in two Michelin-recognised restaurants, how are you enjoying working at Fairmont Sanur Beach Bali?
F: It suits me! I had got to the point where being responsible for culinary operations in very large resorts felt too distant from the creative process of cooking. Here I can be more hands on, which is just what I wanted. I am enjoying sharing my knowledge and experience with the F&B team here, developing their skills and honing the offerings in Layang Layang, Nyala Beach Club & Grill, the Lobby Lounge and our event catering.
: What are your plans for the resort’s dining outlets?
F: Bali is developing high quality produce these days, so there is plenty to explore and work with. I'm looking forward to using this to bring a new dimension to the resort's menus and bringing globally inspired creativity to our local team at the resort, teaching them to be even more service oriented, motivated and skilled.