Slow Food Rules for
Chef Erwan
One of Ubud’s finest chefs, Alila Ubud’s Executive Chef
Erwan Wijaya specialises in Balinese and international cuisine that is inspired
by the culinary wealth of Bali’s rice terraces, farms and seas.
Wielding culinary skills honed within the best restaurants
in Bali, Chef Erwan brings to his cooking a strong commitment to the use of
local ingredients and organic goodness wherever possible. A proponent of the
‘slow food’ movement, he believes that Ubud and regional Bali provide a rich
abundance of produce that can be thoughtfully matched to a menu that tempts
even the most discerning of diners.
At Alila Ubud’s signature restaurant, Plantation, he has put
together innovative fine dining and fresh seasonal menus that celebrate the
best of Bali “Farm to Table”, using ingredients sourced from local farms and
markets, or harvested from the resort’s own organic garden.
Under his direction, Plantation has earned the ‘Snail of
Approval’ by Slow Food Bali for its organic and sustainable food. It was also
voted “Best Balinese Restaurant” in the 2014 and 2015 Now! Bali Best Restaurant
Awards.
Chef Erwan and
Plantation are also featured in ‘Flavours of Bali’, a recently published coffee
table book, part of the Smudge Eats series of culinary guides, devoted to
showcasing the best restaurants, bars, cafes and hotels on the island, as well
as their signature dishes and the chefs behind their creation. Chef Erwan’s
signature creations include Balinese specialties such as: Parkedel Jagung -
corn fritters with prawns, chayote, tamarind dressing and crisp Balinese salad;
Kare Ikan - seared barramundi fillet served padang style with yellow curry
sauce, kailan and homemade pickle; and Ayam Betutu - classic roasted chicken
Balinese style with bumbu genep paste, sambal matah, cucumber and local
vegetables. On the Western front, diners can enjoy dishes such as: Fresh local
crab meat combined with a refreshing mix of local produce from Ubud and
Bedugul, spiced up with a Bloody Mary sorbet; Local organic duck breast with
Indian curry flavours, creamy local taro with truffle oil, and sweet, crispy
Bedugul leek; and Sous vide local pork ribs, glazed with spicy local sambal,
served with fried peanuts and wok-fried wild fern tips.
Conrad Mixes It Up at
The Cabana Lounge
Conrad Michael O'Riordan draws on his passion and extensive
knowledge of beverages and international cultures to curate a unique F&B
experience that marries well with the refinement of Plantation restaurant and
the relaxed sophistication of the Cabana Lounge. Conrad studied International
Hospitality Management at Oxford Brookes University, and during the course of
his studies, became fascinated with the way wine, cocktails and food speak to
specific places, people and time. Before joining Alila, Conrad established his
career at distinguished establishments, including the highly acclaimed JW
Marriott at Grosvenor House, London, Intercontinental London, The Halkin by
Como, and Metropolitan by Como.
At Alila Ubud, Conrad pours his unbridled curiosity and
excitement at exploring Bali’s wide range of ingredients into organic mixology
at the Cabana Lounge as well as a delightful afternoon tea package enjoyed
overlooking the pool. Not to be missed are Conrad’s signature cocktails infused
with Asian inspiration and extra refreshing twists. They include: Berry Cooler
- mixed local berries, thyme, vanilla sugar, sumac and a dash of soda water;
Lengkuas Sour (Galangal) - Wild Turkey combined with Lengkuas and kaffir lime
syrup, orange bitters, shaken with lime juice and egg white; and Tropically
British Pimms - Pimms combined with Cointreau, mixed with tropical fruits.
Crafted Festive
Culinary Experiences
From the rainforest-surrounded Plantation Restaurant to the
peacefulness of the organic garden or in the bale at the valley’s edge, Chef
Erwan and Conrad have crafted unique culinary experiences that indulge diners
in the incredible bounty of Bali amid the beauty of its natural environment.
Give your taste buds something truly wonderful to celebrate this coming festive
season with these highlights:
Christmas Eve
Feasting
The Plantation
24 December 2016
Join us in the tranquil setting of Plantation Restaurant for
a Christmas Eve to remember with a tasting menu especially created to indulge
in with family and friends. Executive Chef Erwan and his team present a
culinary journey to entice your palate, featuring sample dishes such as local
crab, lamb, mackerel and turkey enjoyed against a backdrop of verdant
mountains, serenaded by the sounds of the jungle at night and Christmas carols.
Balinese Street Food
with Earth Dance Movie
The Cabana Lounge
28 December 2016
With Indonesia's long history as a land of spices, it seems
only natural that we should prepare some of the most traditional and tasty
foods sold on the streets. Using local ingredients and traditional cooking
styles, we create a tasty and thrilling journey through Indonesia’s
archipelago.
Tarian Bumi (Earth Dance)
A Film by Rai Pendet
An adaptation of the famed novel Tarian Bumi (Earth Dance)
by Balinese author Oka Rusmini. Language: Bahasa Bali, English subtitles
New Year’s Eve
Celebration
The Cabana Lounge
31 December 2016
Executive Chef Erwan Wijaya and the culinary team invite you
to celebrate the final countdown of 2016 in spectacular gastronomic style.
Begin the evening with canapé and cocktails at Cabana Lounge and get immersed
in a Kecak dance performance by local artists.
