With ex­ec­u­tive chef Nic Van­der­beeken at the helm, the new Apéri­tif at Viceroy Bali whips up in­ter­pre­tive world cui­sine with a touch of In­done­sian in­flu­ences, dis­cov­ers melainne chiew

Prestige (Singapore) - - CONTENTS -

those who have tra­versed the trea­sure that is Ubud, Bali, might con­cur: Its lush moun­tain val­leys and rolling rice paddy fields make an ex­cel­lent (and quiet) get­away from the buzzing con­crete jun­gle. But be­yond its bustling art scene and many myth­i­cal shrines, Ubud is also home to a smor­gas­bord of restau­rants and hip­ster cafes.

The lat­est is Apéri­tif, a fine din­ing es­tab­lish­ment at the fam­ily-owned Viceroy Bali lux­ury re­sort. Led by Ex­ec­u­tive Chef Nic Van­der­beeken, the restau­rant fires up its very own take on global cui­sine, pulling to­gether culi­nary cul­tures from all over the world and im­bib­ing them with au­then­tic flavours of Indonesia. In­deed, the chef him­self, who joined Viceroy Bali’s Cas­cades in 2013 as ex­ec­u­tive chef, is backed by 2 decades of culi­nary ex­pe­ri­ence, which brought him to the Fes­ti­val Gourmet In­ter­na­tional in Puerto Val­larta, Mex­ico (2015) and to Jakarta, where he cooked for the Bel­gian Eco­nomic Mis­sion to Indonesia Gala ( 2016).

His 8-course de­gus­ta­tion menu is an ex­cit­ing blend of East-meets-west, es­pe­cially with con­tem­po­rary ren­di­tions of In­done­sian clas­sics: Its ver­sion of Kare­dok trans­forms a sig­na­ture West Ja­vanese raw veg­etable salad into a new-age med­ley of lightly pick­led gar­den veg­eta­bles, in­clud­ing an un­ex­pected ad­di­tion of zuc­chini and kale. For a fin­ish­ing touch, the gar­den greens, sourced from the es­tate’s green­house, come dressed with a con­tem­po­rary lemon basil-in­fused peanut sauce, tofu crème and baby bean sprouts.

Guests can also en­joy wine pair­ings for each course, se­lected from a spe­cial cu­ra­tion of more than 180 dif­fer­ent la­bels of wine, cour­tesy of the in­house som­me­lier. True to its name, the restau­rant also serves a re­fresh­ing selec­tion of aper­i­tifs and cock­tails at its bar, con­cep­tu­alised by bar­tender Ran Van Ongevalle, the winner of Bac­ardi Legacy 2017.

Chef Van­der­beeken and his team con­stantly ex­per­i­ment with in­gre­di­ents, be it na­tive herbs, fruits or avail­able pro­duce.

“We have taken care­ful con­sid­er­a­tion to pro­vide a din­ing ex­pe­ri­ence that is truly en­chant­ing and un­like any oth­ers found in Bali,” he says.

“The menu high­lights the wealth of ex­pe­ri­ence we have from im­mers­ing our­selves in culi­nary cul­tures around the world.”


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