Indonesian Food Through The Eye of Kayumanis Chefs

Tuesday, October 04, 2016

At Kayumanis, we believe that food is a key aspect that connects guests with their travel destination. With this is mind, each property under the Kayumanis banner goes to great lengths to showcase the diversity of Indonesian cuisine. So when it comes to describing local food, our chefs all have their own unique opinions.

Chef Wayan from Gong Restaurant at The Gangsa says “Indonesian cuisine is complex. There are lot of different ingredients and cooking methods involved.” The conversation continues with Chef Made from Kayumanis Ubud adding, “Traditional Indonesian food is all about creating layers of flavour to keep things interesting.”

“At lot of preparation goes into making certain dishes. Rendang is best when slow cooked over low heat for at least four hours,” says Chef Astawa from Kayumanis Nusa Dua. Lastly, Chef Oka from Kayumanis Jimbaran comments, “Every Indonesian dish has its own unique story. Some dishes have been inspired by the nation’s colonial heritage, while others are have been influenced by religion.” 

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