Marriott-Bali Culinary Journey- Flavors from the Island of the Gods


Welcoming Indonesia’s 72nd Independence Day, and following the success of Marriott Indonesia Culinary Journey in 2016, six Marriott hotels in Bali gathered up to launch Bali’s own scene we call as Marriott-Bali Culinary Journey- Flavors from the Island of the Gods.

From 12 August to 19 August 2017, Chefs from The Stones, Legian, Bali – A Marriott Autograph Collection Hotel, Courtyard by Marriott Bali Seminyak Resort, Sheraton Bali Kuta Resort, W Bali – Seminyak, The Westin Resort Nusa Dua Bali, Four Points by Sheraton Bali, Seminyak, will join forces and bring a special gastronomic collaboration to celebrate the island’s culinary heritage.

“We are very excited to announce the second annual Indonesia Culinary Journey presented by Marriott hotels celebrating the Independence Day. Indonesia, especially Bali is home to a vast arraying of culture and vibrant cuisine. We really look forward to see the dishes that will be featured during the seven days period from each hotel as it represents unique recipes of their family as well as their regions in the most iconic island in Indonesia. We are sure this will be a huge success highlighting our culinary talent at Marriott Hotels.”

Inspired by the true concept of a classic six course, each hotel will prepare one course of this grand menu to represent their hotel during the promotion. At the preliminary stage prior to the exciting event, internal competitions were held at each hotel in search of the most authentic and unique Indonesian dish, judged by a group of food experts and local chefs. The six chefs along with the winning dishes will then join the culinary journey to represent their hotels across Indonesia.

Four Points by Sheraton Bali, Seminyak
Chef: Putu Suadnyana (Chef de Partie)
Menu: “Bulung Mebase Icak Icak” – Locally farmed seaweed warm salad with shrimps
Raised by a mother who had the coolest job ever in the eyes of the young boy, she was a seaweed farmer. Putu used to help his mother to prepare this dish in their home kitchen. Seaweed can only be farmed when the tide is low, as in two o’clock in the morning. Farmers must drag themselves from their beds to work under the moonlight until dawn. So does Putu’s mother. During the weekend, a mix of seaweed and shrimps become the family’s signature treat that continues on to be the favorite, until today.

The Stones, Legian, Bali – A Marriott Autograph Collection Hotel
Chef: I Putu Julianto (Senior Chef de Partie for Banquet)
Menu: “Serapah Tipat Be Sampi” – Balinese Beef Shank Curry with mix boiled Vegetables and Rice Cake
Serapah is Putu’s childhood favorite dish which happens to be his grandmother’s secret recipe that the lady used to sell in Tabanan. Originally made from beef shank, cooked slowly with Balinese spices and coconut milk. It is usually accompanied with Sayur Serombotan (steamed vegetables with coconut shredded served cold) and Tipat (rice cake steamed in coconut leaves).

Courtyard by Marriott Bali Seminyak Resort
Chef: I Gede Sanjaya (Commis 2)
Menu: “Selaman Be Pasih” – Mix Seafood with Balinese spices
The Klungkung regency people have this belief that the recipe for Selaman Be Pasih was inherited from their ancestors. You will still see this dish being served at big ceremonies, especially weddings. Historically, the people usually cook and serve it for people of ‘higher caste’. Also, because there’s no pork in the dish, Selaman Be Pasih can be enjoyed by almost everyone including those who do not consume pork.

The Westin Resort Nusa Dua, Bali
Chef: I Putu Krisna Putra Dita (Demi Chef De Partie)
Menu: “Gerang Asem Mekepung” – Steamed spring chicken with Balinese spices, served with Balinese white spicy braised vegetables, lawar of young banana and roots, sambal of steem ginger, ‘tri datu’ rice cake, and traditional of Balinese gravy sauce
The recipes are inspired by his village in Tegalcangkring in west part of Bali and his belated grandmother. It is a must-have item in Balinese ceremonies such as Galungan, which they prepare to be presented as part of the offerings to the Gods and have the rest of the portion to be enjoyed by the whole family. The tri datu rice cake has three colours, red for Brahma (the creator), black for Visnu (the preserver) and white for Shiva (the destroyer). By having this element, Putu wants to introduce an authentic Balinese cuisine and philosophy into a fusion creation of Balinese and western cooking technique.

W Bali – Seminyak
Chef: I Made Raditya (Chef De Partie)
Menu: “Be Pasih Menyatnyat and Pesan Be Pasih”
Taught to cook by his mother who used to take him to the fish market, Raditya explained that Klungkung has a fun history to tell. The Regency has many beaches, but when the weather is bad, no one is able to go out to fish. People there started thinking of new ways to be innovative as they can only catch small fishes closer to the shore. By adding spices and cassava leaves, wrapped in banana leaves, they are able to make the small catch look bigger and more filling as a dish.

Sheraton Bali Kuta Resort
Chef: I Nyoman Bayu Jayandana (Pastry Sous Chef)
Menu: “Pecik Lebang” – Sweet Potato Mini Balls
Known to be originated from Karangasem regency in Bali, Pecik Lebang is The King’s favorite treat! In the older days, the fertile soil of the area encouraged farmers to plant sweet potatoes as staples for the locals. An innovative villager came up with the idea of making it into a dessert due to its sweet nature and presented to the King. The King liked it so much and commands the dish to be presented at every royal event or ceremony. To this day, this dish is still popular amongst the locals and can be found at most local markets.
The dish can be served hot or cold, normally in the morning accompanied with freshly brewed coffee or tea. It is also often served in special events or wedding ceremony as a dessert.

 

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