CELEBRATING INDONESIA’S RICH CUISINES
Get to know the most prominent, highly talented and respected Indonesian chefs, like Mandif Warokka, Agung Gede and more, and explore great Indonesian dining destinations.
seeds, leaves. This is my style, simple, fresh and tasty, with modern plating.
: Your global travels have also inspired your cooking. Can you give me an example of this?
S: I have a starter where I marry pan-seared foie gras with pineapple and coconut. I use thinly sliced pineapple stuffed with a pineapple jam made with chilli and ginger, which is accompanied by fresh, dry and foamed coconut and served with brioche. So you have some very French aspects alongside Asian flavours. It represents my French background and style, my global travels and uses ingredients that are local.
: Have you had the opportunity to explore Indonesian ingredients yet?
S: I've not been here very long, so there is still a lot to discover, but 90 percent of my menu is made with local products. I have recently discovered beef rendang, but I serve it on sirloin steak. Diners order their steak as they like it and I serve it with a full-flavour rendang sauce and labu siam. It combines a traditional recipe with a modern touch.
: Would you share a memorable experience from your career with us? S: There are so many, but one is when I won my first Michelin star. I had been working in Michelin-starred restaurants where I maintained the Michelin-star rating, but it was very exciting to win a star myself at Rech by Alain Ducasse in Hong Kong.
It's also very memorable when you see the professional development achieved by people in your kitchen team; we work so hard together that we end up feeling like a family and it's nice to feel like you have been able to make a difference.
The Restaurant at The Legian Seminyak, Bali