Exotic Extravaganza

Bejana at The Ritz-carlton, Bali presents ‘The Spice Connection’: a month-long culinary odyssey celebrating the legendary cuisines of Indonesia

Delicious noodles in Sumatran Mie Goreng Aceh piled high with lobster; Java’s famous aromatic Sup Buntut infused with nutmeg, cinnamon, star anise; and Serabi Pandan with brown-sugar sauce: all these tastes and textures tantalisingly line up on the table at The Ritz-carlton, Bali, and are just a preview of what’s to come at Bejana restaurant. The restaurant itself boasts a breathtaking view of the ocean from its breezy porch for delightful al fresco dining.

The highly anticipated Spice Connection food festival will feature the famous Manado-born chef and food writer Petty Elliot. Her works include Papaya Flower, which focuses on the cuisine of her native North Sulawesi, and Jakarta Bites, where she draws inspiration from popular dishes usually served by vendors on the streets and wet markets all around Jakarta.

Named among Indonesia’s leading women in 2015, Petty has long been a popular guest chef and renowned consultant for leading hotels across Bali and Jakarta. Her fascination for food and cookery goes back over 14 years, when she began teaching modern Indonesian cooking classes for her friends and neighbours in the UK. In 2001, she participated in the BBC Masterchef competition. As a well known culinary expert as well as an author, Petty has a simple aim: to ensure Indonesian recipes and ingredients, including herbs and spices, can be enjoyed by everyone.

For this festival, Petty will be collaborating with The Ritzcarlton, Bali’s Director of Culinary Raymond Siek and his talented team at Bejana. Chef Raymond, who is originally from Malaysia, graduated from Taylor’s University of Hotel Management majoring in cuisine. He has experience in the culinary world of more than 24 years, heading culinary teams in various hotels in Penang, Langkawi, Kuala Lumpur, Taiwan, Beijing, Shanghai, Phuket, Sanya, and Shenzhen, where he was first introduced to the brand as the Executive Chef of The Ritzcarlton, Shenzhen back in 2012.

The highlights of the event will include bespoke à la carte dinners, themed buffets, an exclusive luncheon with a “Spice

Tour” to the Chef ’s Garden, a wine dinner, and a cooking class. Each week will focus on a different region: Sumatera, from November 4 to 10; Java, from 11 to 17; Bali from 18 to 25; and Sulawesi until December 1.

Expect more delicious menus from Bali’s fragrant Ayam Betutu, or steamed and roasted chicken in rich turmeric and local base genep paste, and Pepes Ikan, which is baked snapper fillet with fresh shallot sambal matah, as well as North Sulawesi’s highly popular and tasty Ayam Rica Rica—a fresh chicken stew with chillies, tomatoes, potatoes, and lemon basil. Visit www.ritzcarlton.com for more information and to reserve a spot at Bejana.