TASTES OF THE ARCHIPELAGO

The Apurva Kempinski announces the reopening of its crown jewel restaurant, Koral, and the arrival of its new Executive Sous Chef, Andrea Astone

Surrounded by the dramatic cliffs and beaches of Nusa Dua in Southern Bali, the Apurva Kempinski Bali is a stunning five-star hotel that present itself in an openair theatre form. It is, put simply, majestic to behold. Debuting in the first quarter of 2019, The Apurva Kempinski Bali is dedicated to bringing its guests through a truly unique experience. Honouring the nation’s belief of unity in diversity, the hotel establishes its design and architecture as a tribute to Indonesian culture and the nation’s rich heritage.

Designed by award-winning architect Budiman Hendropurnomo and acclaimed interior designer Rudy Dodo, the Apurva

Kempinski Bali features curated design masterpieces and meticulous craftmanship throughout; from its striking lobby design to the details inside the rooms. The hotel has 475 well-appointed guest rooms, suites and villas, five dining venues and a lounge, with facilities such as an ocean-facing spa and fitness centre, swimming pool and a beachfront wedding chapel complete with a 2,200 sq m oceanfront lawn for outdoor gatherings and events, among others.

Speaking of dining venues, the Apurva Kempinski’s newest restaurant, Koral, has gained a steady base of followers. The bistrostyle restaurant proved itself not only as one of the crown jewels of the hotel, but also as a must-visit eatery for visitors to the island. Koral Restaurant offers a full bistronomic experience amid a laidback ambiance and the rarefied atmosphere of an aquarium, accompanied by a hypnotic soundtrack that captures the magic below the waves. After months of closure due to the pandemic, Koral Restaurant has announced that it is now ready to welcome back guests to dine in its one-of-a-kind setting.

Koral Restaurant has also taken this moment to introduce its new Executive Sous Chef, Andrea Astone. Chef Andrea began his professional culinary career in 2000 in his homeland of Italy, before expanding his culinary career to Lyon, France in 2006, where he worked at a twostar Michelin restaurant. Aiming to gain more experience in the kitchen, he then returned to Italy in 2008. Since then, he has been adding more high-profile restaurants to his portfolio, the likes of La Mamounia in Marrakech and