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
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.
For more information, please visit: alilamoments.com/ubud/happenings