Following the appointment of David Laval as the resort's new Director of Food & Beverage and Culinary Operations, Conrad has now added Edy Santoso as the resort's new Executive Chef. Hailing from Yogyakarta, Indonesia, Chef Santoso has built up a loyal following of aficionados during respected stints at Amanjiwo Central Java, Banyan Tree and Angsana resorts in The Maldives, Bangkok and Bintan. Santoso is bringing his warm personality and knowledge to the exotic SUKU Restaurant and together with Laval to introduced "Small Tastings' concept to SUKU, a light, tropical take on tapas designed to be shared, with an emphasis on locally sourced and sustainable produce, meats and seafood prepared with an infusion of Balinese culture and culinary techniques.
SUKU now offers market fish and prawn with green apple mango, lemongrass, chili and palm sugar dressing, curry of prawns Sri Lankan style with salsas, Wok-fried fresh local fish with XO sauce, and local fish fillet with fleur de sel. Stay tuned too for some 'Sambal' specialties, the spicy condiment of which some 300 varieties exist in Indonesia that will take spice to the farther shores of flavor.
Central to the re-imagining of SUKU is exploring interactive arts as another way to spice up the fine dining experience. Guests should prepare themselves to share a table with "artists painting, sculptors sculpting, installation pieces... it's dining as theatre. "If you can pair fine wines with a dinner, then why not pair performance to dishes and menus. It is new and exciting ground to break, and SUKU is evolving into something very special." Chef Santoso said.
These innovations and more will complement SUKU's cool blend of Balinese, Indonesian and Asian cuisine, set against the dazzling blue backdrop of the Indian Ocean by day. As dusk descends, the pinks and purples and golds of sunset grace bewitching Balinese dance and a soundtrack of bamboo flute loops, gamelan grooves and Balearic beats.
Having travelled the world in his colorful career, Chef Santoso was delighted to be back in Indonesia and on a mission to make Balinese cuisine more famous. "Authenticity is about taste. It is important to keep the original recipes and bring out the original taste. We need to identify we are in Bali," said Chef Santoso.
For further information or high-resolution photography, please contact:
Mirah Marhaendra
Conrad Bali
Tel: +62 361 778 788
E-mail: [email protected]
Website: www.conradbali.com
David Johnson
Managing Director
Delivering Asia Communications
Tel: +66 (0) 2246 1159
Mobile: +66 (8) 9170 9866
E-mail : [email protected]
Website: www.deliveringcommunications.com