Exquisite Taste - - Sumptuous Seafood: Bali - (streg­is­bali.com)


As the flag­ship restau­rant of the finest and swanki­est ad­dress in Bali that is The St. Regis Bali Re­sort, only a few – if any at all – can com­pete with Kayuputi. Highly tal­ented and in­no­va­tive Chef Agung Gede is at the helm, and with an out­stand­ingly skilled team, the restau­rant’s con­cept of Asian-in­flu­enced haute cui­sine is un­mis­take­able. Clev­erly com­bin­ing Asian flavours with western tech­niques, Kayuputi brings pre­sen­ta­tions and flavours to a sta­teof-the-art level. Kayuputi is also famed for its As­tor Di­a­mond Cham­pagne Sun­day Brunch that sets a new stan­dard for brunch with its ex­quis­ite dishes and bub­bly tip­ples.

A big part of Kayuputi’s cov­eted menu com­prises high-qual­ity seafood. The scal­lops are from Ja­pan and the salmon is also im­ported, but Gede uses lo­cally sourced seafood as much as he can. He also ex­plains that sus­tain­abil­ity is an im­por­tant fac­tor that plays a big role in de­ter­min­ing the menu. The tuna used at Kayuputi is all caught re­spon­si­bly. What’s even more im­pres­sive is Gede and his team are launch­ing more dishes us­ing a greater se­lec­tion of fish from Ja­pan that have been bred in In­done­sia.

Chef Gede’s famed sig­na­ture dishes in­clude the Nye­gara Gu­nung, a re­fined take on the clas­sic surf and turf. “I try to com­bine the sea and land in this dish of lob­ster and meat. The chal­lenge is how to make the sauce and use tech­niques so that the two in­gre­di­ents com­ple­ment each other to be one well­bal­anced dish, not two sep­a­rate meals.”

Gede says that he likes to keep up­dat­ing the menu, so that even the clas­sic dishes evolve ac­cord­ingly with time. An­other crowd favourite is the or­ganic black rice risotto, served with luscious shrimps and oc­to­pus carpaccio over lush co­conut béchamel. The lob­ster har gao is a unique dish served with but­ter-poached lob­ster tail and laksa-flavoured lob­ster bisque. This one is a sam­ple of an older dish that has been fine-tuned – it used to be served with tom yam-flavour lob­ster bisque. The lat­est seafood su­per­star is the marukoban tataki served with ponzu sauce.



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