YUYUN MARDOJO

Pastry Chef

E : Can you tell us about your concepts behind the desserts and sweets at The ANVAYA Beach Resort Bali?

Yuyun: i’ve worked with chefs from around the world, as well as in thailand, and gathered experience and recipes not only from them, but also seen what people from different countries like. it’s important as a chef to put aside your ego and focus on your market. Here, the resort promotes the beauty of local art and culture, so i use local flavours in my creations.

E : What are your top three desserts or cakes at the resort?

Y: the top seller is the Pandan Banana chocolate cake at Sands. Pandan has a lovely fragrance and is widely used in indonesia, so i use a layer of pandan, topped with lightly caramelised bananas in custard, then chocolate mousse, all wrapped in chocolate, then decorate it so it’s on trend.

Our assorted traditional snacks are also very popular and i love making them look good to trigger curiosity and tempt our foreign guests. Another creation is a lighter version of a very traditional Balinese sweet, Batun Bedil, which is rice flour dumplings in palm sugar syrup, but i add coconut and kaffir lime sorbet, which maintains the traditional flavours, but makes it more acceptable to guests today, both local and foreign.

E : If you could only have one dessert for the rest of your life, what would it be?

Y: Actually, although i can make any dessert, i love vanilla pudding made with agar-agar. it’s so soothing, cooling and easy to digest.