Au­then­tic and Eclet ic

Exquisite Taste - - Gourmet | Bali - By Amanda Lux­ford

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.

Layang Layang Fried Rice Lo­cally in­spired and in­ter­na­tion­ally ac­claimed pan-Asian cui­sine

Filippo Abisso

Prawn noo­dles

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.