Archive | February, 2012

Strawberry Risotto Recipe

28 Feb

Strawberry risotto

I was recently asked to try out Homegrown Foods’ organic vegetables and make a recipe of my choice for Sassy. I have only ever tried these delicious organic vegetables at Posto Pubblico, Linguini Fini and Cantopop where you can really taste the quality of the produce.

When there’s the prospect of a huge basket of amazingly fresh vegetables arriving on your doorstep however, you don’t realise quite the excitement that will arise. I scrutinised my cookbooks for weeks in advance, even though I didn’t have a clue which vegetables would arrive on the day.

The recipe I ended up making was one I had never in my life considered cooking, let alone eating. There was just something about it that was calling to me, begging me to cook it, begging me to taste it…

A strawberry risotto sounds a little terrifying, but somehow the tanginess of the strawberries goes beautifully with the sweetness of the wine and the nutty Parmesan cheese to make an incredibly tasty dish that I will no doubt make again and again – and now hopefully you can too!

Strawberry risotto
Serves 4

Ingredients:

1 litre chicken or vegetable stock
50g butter
1 leek, finely chopped
200g ripe strawberries, washed, hulled and halved
3tbsp good quality red or rose wine
300g Arborio rice
50g freshly grated Parmesan cheese plus extra for serving 

Method:

Heat the stock in a large saucepan and keep it on a gentle simmer.

Heat half of the butter in a heavy-bottomed saucepan. Sauté the leek on a low heat until it has softened and add half of the strawberries. Cook gently for a couple of minutes, and then add the wine. When it has slightly evaporated, add the rice and stir with a wooden spoon to coat all the rice. Season with salt and pepper and add a ladleful of hot stock, stirring almost continuously to prevent the rice from sticking.

When the rice has absorbed the liquid, add another ladleful and continue stirring, making sure you move all the rice at the bottom of the pan with the spoon. After about 20 minutes of adding ladle by ladle of stock, taste the rice. It should be soft yet firm, and the texture should be creamy and slightly liquid. You may have to continue cooking it for a few more minutes.

Add the remaining strawberry halves, the butter and the 50g Parmesan cheese and stir it in.

Serve immediately with a grinding of black pepper and extra Parmesan cheese.

Sassy are giving away a Homegrown Foods regular sized basket to one lucky winner. If you want to try your luck at winning your very own basket of delicious organic veg, fill in your details here. The competition closes on Monday 5th March – good luck!


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Angry Birds Cake

27 Feb

 

 

Angry Birds Cake

Just after my brother’s birthday last year, I sent him a link to a ‘Playable Angry Birds cake’ on YouTube, to which his immediate response was that I had to make the same thing for him this year.

Thinking it would be a little too difficult to make and transport this enormous masterpiece to a civilised restaurant such as Armani/Aqua, my mum and I decided to opt for a slightly scaled version, which we hoped would still have a ‘wow’ effect.

Fortunately the cake did have its desired affect (see his silly excited smile above!) and I have subsequently been asked to share it on The Dim Sum Diaries – both the basic cake recipe and photos of the finished product, so here you are.

Firstly, the actual cake: my brother has never been a huge chocolate fan, so I made his favourite cake: carrot. Jamie Oliver has the most amazing carrot cake, which he fittingly calls ‘a rather pleasing carrot cake’. I found the recipe a couple of years ago and since then I will never make any other carrot cake. Once you’ve tried it, trust me, you won’t either. It’s quite a time-consuming cake, but the result is more than worth it.

Angry Birds Cake

Ingredients:

250g unsalted butter, softened
250g light brown soft sugar
5 eggs, separated
zest and juice of 1 orange
170g self-raising flour, sifted
1 slightly heaped teaspoon baking powder
100g ground almonds
100g shelled walnuts, chopped
1 heaped teaspoon ground cinnamon
a pinch ground cloves
a pinch ground nutmeg
½ teaspoon ground ginger
250g carrots, peeled and coarsely ground 

Icing:

100g mascarpone cheese
200g full-fat cream cheese
85g icing sugar
zest and juice of 2 limes

Method:

Preheat the oven to 180ºC. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper.

Beat the butter and sugar until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice.

Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix.

Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen, or until a cocktail stick comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.

Mix all the icing ingredients together and spread generously over the top of the cake. 

Our Angry Birds cake required double the quantity and thus just a little bit longer in the oven.

Angry Birds Cake

The cake was the simple part; it was the icing and the figures that took most of the day. Everything was edible: the pigs and birds were made of marzipan, fondant icing, a lot of food colouring and licorice; the structure for the pigs was made of Ferrero Tronkys; the slingshot was a Twix and two chocolate fingers, the broken bricks were broken almond biscuits, and so on.

There was a near casualty transporting the cake to the restaurant, which required re-making the structure and securing it with new toothpicks to keep it in place, but all in all it was an absolute success. I dread to think what he’ll make me do next year?!

 

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Alfie’s by KEE

24 Feb

With all the delicious varieties of cuisines on offer in Hong Kong, sometimes I just crave classic, hearty British dishes. British food would never be my go-to food. Give me Thai, Chinese, Italian or pretty much anything else. But there are times when I do love a yummy plate of bangers and mash, or greasy fish and chips; something that reminds me of cold wintry days in England. Note: I will only ever want to be reminded of cold wintry days when I am not suffering one.

Alfie’s by KEE is quintessentially British. It is brought to us by Alfred Dunhill and KEE private members club, both of which were always bound to produce a stylishly elegant venue. Comfortable leather armchairs abound, instantly giving an air of class. I particularly like the black and white photos of London and the big angry-looking Bulldog. Slightly British overkill, but sometimes that’s exactly what we need.

The menu is simple, the aim being to stick to what Britain does best: bangers and mash, fish and chips, cottage pie – you get the idea. Whereas other places that charge the earth for British food might decide to experiment with flavours a little bit, Alfie’s continues to charge the earth for very simple British fare…some of which I could definitely do better myself.

Prawn and Dorset crab cocktail

Starters were promising. The prawn and Dorset crab cocktail was more of a mousse than your regular prawn cocktail. Although it looked disappointingly small for a hungry, growing boy, the subtle, smooth flavours made up for it.

Alfie's by KEE

Ticklemore goat's cheese tart

I admittedly picked the Ticklemore goat’s cheese tart because I liked the name, followed by the fact that I love goat’s cheese. The pastry was soft and light and the cheese was beautifully creamy. It was accompanied by a beetroot, carrot and apple salad that created a delicious balance between this and the savoury tart.

Alfie's by KEE

Hot mackerel

The hot mackerel was almost like a bruschetta, but a slightly less healthy (on fried bread) and slightly more fishy version. Either way, it went down very well, with the only complaint being that there could have been more of it.

The broccoli soup was pleasant on the whole, although the taste of smoked salmon mousse was a little too strong and slightly overpowered the subtle taste of the broccoli.

Alfie's by KEE

Devon pork bangers and mash

Onto the mains: I have already mentioned twice in this review that one of the most popular British dishes is bangers and mash. This suggests that Alfie’s Devon pork bangers and mash, which costs over $200, should be just as good as expected. It isn’t; somehow the whole dish lacks seasoning and leaves a lot to be desired.

Afie's by KEE

Cottage pie

The Cottage pie similarly should have been a winner. It looked the part, so why did it not taste the part? The portion was again on the small side and the whole thing was just a little bit bland. Did the chef forget to season our food?

Alfie's by KEE

Roast pork belly and crackling

The Roast pork belly and crackling, however was delicious. A little bit fatty, but that’s what pork belly is all about, and the crackling was perfectly…well, crackling! A smear of swede, apple and mustard mash with gravy on top completed the dish.

Alfie's by KEE

Pan-fried seabass

The Pan-fried seabass with potato rosti and swede and carrot mash was very simple yet also a success.

Alfie's by KEE

Blackberry and apple crumble

Moving onto desserts, the apple and blackberry crumble was exactly as it should be: the tart blackberry balanced the sweet apple, and the soft crumble and ‘proper vanilla custard’ made it the perfect comforting dessert.

Alfie's by KEE

Banoffee pie

The banoffee pie was my favourite however; delicious buttery caramel, crunchy biscuitty base, all topped with little chocolatey balls that crackled in the mouth and reminded me of the kind of sweets I used to buy in my school ‘tuck shop’. If I wouldn’t go back for another bowl of bangers and mash, I’d certainly go back for the banoffee pie!

Alfie’s has a very comprehensive wine list, but if you’re looking for something a little more special (with prices to match), pick up a bottle at Berry Bros & Rudd just next door.

My overall opinion of Alfie’s wasn’t entirely awful. If someone invited me back and I had nothing better to do, I wouldn’t necessarily say no, but let’s just say there are plenty of other restaurants I would rather go back to. And if I’m really craving simple, hearty British fare, I might as well save myself the trouble and the unnecessary cost and make it myself!

Alfie’s by KEE

M18-19, Prince’s Building
10 Chater Road
Central
Hong Kong

Tel: +852 2530 4422

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Amo Eno

17 Feb

Hong Kong has wine bars galore. You will rarely catch me in one of the city’s pretentious yet tacky nightclubs, but show me a lovely wine or cocktail bar and I’m there. As far as wine bars go, Amo Eno is in a league of its own and cannot be compared to anywhere in Hong Kong, or possibly even anywhere in the world.

Set up by American couple Andrew and Brook Bradbury with two similar ventures in the States up their sleeves, Amo Eno, which translates to “love wine”, is a haven for wine lovers. Andrew describes himself as wine geek cum tech junkie, and he has combined these two traits to create a completely innovative concept for modern wine consumers. His wife Brook loves design and has brought this to the fore in Amo Eno, which boasts incredible décor, all, naturally, inspired by wine. Think light bulbs made with wine glasses, glass-top tables dotted with real and rare corks, even the logo is made up of two wine bottles overlapping to form a heart. You can also buy some quirky wine-related bits and bobs perfect for presents.

Tasting room

Bottles of wine line every wall in Amo Eno, making it a little difficult to know where to start. This is where the state of the art technology comes into play. The space focuses around an interactive, touch-screen table where you can browse wines by filters such as colour, grape variety and price. Upon entry you are given your own enomatic charge card to use on the enomatic machines. Working in reverse to an Octopus card, this card first serves to record your wine spend as you taste - the aim being for you to choose your preference on the interactive table and then serve yourself a glass of wine (25ml, 75ml or 150ml) from the enomatic machine. These cards will then store your wine history – simply place it on the table and the magic table will know what you ordered last time. As you can rate the wines on the same table, it will be able to remind you from one visit to the next which wines you liked and which you would prefer to not spend your money on.

There is space for 72 bottles of wine in the enomatic machines, all of which are carefully hand-picked by Andrew and change with frequency. Wines range from a very affordable $46 a glass, to a whopping $9643 – for a 150ml glass! Although this seems outrageous, only in Amo Eno would you be able to taste such exclusive wines by the glass where normally you would be expected to buy the whole bottle. I dread to think how much the whole bottle would set you back, but if you’re interested in tasting this Screaming Eagle Cabernet Sauvignon from Napa Valley, you could try a 25ml sip for a mere $1786 – bargain!

We opted for slightly more reasonable yet still delicious wines – the 2007 JF Mugnier, Nuits St. Georges Clos des Fourches, Burgundy, Pinot Noir and the 2001 Chateau Grand Mayne, Saint-Emillion Grand Cru, Bordeaux, both of which would certainly be stored on my card as wines to choose again!

Although Amo Eno’s main focus is obviously the wine and the technology to show off said wine, it does have a decent food menu. So that it doesn’t feel out of place in a bar full of wine and all things wine, the food also contains elements of wine. For example, there might be a Champagne mustard or a red wine jam somewhere in the dish.

When I say ‘food menu’, don’t expect a great deal. The food is there to accompany the wine, not to steal the wine’s thunder, so it consists mainly of salads and sandwiches, and some incredible cheeses. Plans are in store for a wider menu, but personally I like it the way it is.

Roast corn with crispy bacon salad

The Roast corn with crispy warm bacon and caramelized Shiraz vinaigrette salad offers a yummy combination of boiled eggs, potatoes, crispy bacon and juicy sweet corn on a bed of leaves. Although not the most filling salad, the flavours are subtle and tasty and the Shiraz vinaigrette gives it something a little different.

The "Tex-ican" sandwich

The “Tex-ican” sandwich – chipotle glazed chicken and Reisling cilantro lime aioli on a jalapeño corn roll – is one of the most popular dishes on the menu. The subtle jalapeño kick at the end of each bite and the juicy sundried tomatoes make for an exciting chicken sandwich.

I would definitely advise to save space for dessert. And cheese. Even if your trip to Amo Eno was never intended to include a meal, take a look at the dessert and cheese menu and you’ll change your mind.

Chocolate brownie with merlot cherry chilli jam

The chocolate brownie with merlot cherry chilli jam sounds like something I would never order – for me, chocolate is something that works perfectly on its own, so why ever mix it with anything else, particularly fruit? However, chilli is something that enhances the flavour of chocolate and the combination of this and the rich flavour of cherries and red wine somehow works to make this warm chocolate brownie even more delicious.

The white chocolate cheesecake with berries and icewine reduction is also wondreful as the sharp berries counteract the sweetness of the white chocolate. I know a good cheesecake and this is certainly one of them.

Cheese, meat and jam plate

Amo Eno offers three sizes of cheese, meat and jam plates. Winners for me were the pungent and creamy reblochon, the nutty manchego (dipped in Chardonnay Beerenauslese jam, it’s even better) and the bizarre yet intriguing goat’s cheese with wasabi.

Apart from the über-expensive Screaming Eagle, and a Pauillac Bordeaux which is older than me, prices at Amo Eno aren’t extortionate, particularly given its prime location in IFC. If you’re looking for somewhere to try great wine but are getting bored of Hong Kong’s current bar scene, head to Amo Eno and I can guarantee you will be wowed.

Amo Eno

Shop 3027
Podium Level 3, IFC Mall
1 Harbour View Street
Central
Hong Kong

Tel: +852 2954 9922

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Liberty Private Works

14 Feb

Everyone is talking about Liberty Private Works. It’s one of those elusive restaurants where no matter how hard you try to get a booking, it always seems just that little bit out of reach. I have nearly been twice before, but for one reason or another something has come up and I haven’t been able to go.

Such was nearly the case the third time. I had booked a table quite sporadically at the start of the year. One of those “hmmm where shall I book next?” moments that I seem to have a lot of these days (I blame all you hungry, demanding readers!). LPW only lets you book up to a month in advance and even then you can only try to get a booking and wait for a confirmation. I try never to fail at anything, and fortunately I received a congratulatory email announcing that my booking had been successful. Counting down the days, I waited in excitement.

Until the day came and I received an ominous phone call from LPW asking if we could give up our seats to a couple who were celebrating their 30th wedding anniversary! Just before I started crying, they swiftly added that by doing so, I would be guaranteed a table any night I liked, AND have my wine costs covered for the evening. Now there’s offer I could not refuse!

After waiting only a day longer than planned, I finally got to try the famous Liberty Private Works. My verdict: Amazing. I know it’s only February, but I have already decided that LPW will be going on my top restaurants of 2012 list, similar to the post I did this year about 2011.

The whole evening was an incredible experience, from the amuse bouche through the six savoury courses and onto the two desserts, the amount of passion and art that goes into every corner of every dish is unbelievable.

Chocolate art

There is no table seating at LPW; all the diners sit around the open kitchen, watching Chef Vicky Cheng and his team prepare their masterpieces. And by ‘masterpieces’, I truly mean ‘masterpieces’. Every dish is a piece of art. Herbs are positioned with tweezers; sauces are smeared onto plates with paintbrushes. There is not a single dish that did not leave me wowed.

For fear of waffling, I will not describe every one of the nine courses and six wines we tasted (jealous?) but will entertain you with my absolute favourites, if it’s even possible to narrow it down.

Tuna, Esplette, Rice

‘Tuna, Esplette, Rice’, is one of Chef Vicky’s signature dishes – a form of tuna tartare, but a very special one, made with esplette pepper, puffed rice and beautifully adorned with gold leaf. Chef Vicky recommends you first eat the frozen blackberry, followed by the tuna and finish with the longan. I can understand why this dish remains a constant on the menu even when the others all change.

Egg, Parmesan, Truffle, Caviar

‘Egg, Truffle, Parmesan, Caviar’, was another beauty. Within the ravioli lies a perfect soft egg; burst the egg, mix it with the caviar and creamy parmesan sauce and revel in the delicious flavours.

Chicken, Foie Gras, Iberico Ham, Roots

To follow a wonderful fish and gingerbread crumbs combo, came ‘Chicken, Foie Gras, Iberico Ham, Roots.’ Here the juicy chicken breast was wrapped around rich foie gras and blanketed in Iberico ham. The balance between the textures and flavours, supported by the crunch of the root vegetables was divine.

Lamb, Eggplant, Zucchini, Harissa

The final savoury dish was possibly the best dish of the night, ‘Lamb, Eggplant, Zucchini, Harissa.’ The lamb, done two ways, was heaven on a plate; firstly, lamb shank – beautifully flavoured, housed in a little cucumber shell, and secondly a delicious, tender, perfect medallion of lamb – utter bliss. Add aubergine and zucchini flower tempura to any already marvellous dish and you’ve won my heart.

Hazelnut, Chili, Earl Grey, White Chocolate

Whilst the first dessert was beautifully presented and unlike anything I’ve ever tasted, it was dessert number two which won me over (probably because I’m a hopeless chocoholic): ’Hazelnut, Chili, Earl Grey, White Chocolate’. We were advised to start with the tiny but mighty chilli seeds on the side of the plate, followed by the rest in any order we desired. Again, the medley of textures, from the light spongey pudding to the crispy puffed rice to the crunchy caramelised hazelnuts and creamy earl grey ice cream was a dream.

Of the nine dishes, six were beautifully paired with a range of incredible wines. My favourite wine accompanied my favourite dish: it was a 2002 Chateau Pontet-Canet Pauillac, a dark ruby, very smooth Bordeaux which enhanced the rich flavour of the lamb. The wine pairing normally costs $450 a head, so we were grateful that that couple had chosen to be wed exactly thirty years before.

The nine-course feast will set you back $800 per person. Considering the quality of the food and the sheer passion and skill evident in every inch of every dish, I wouldn’t say this is completely unreasonable. In fact, I can think of many Hong Kong restaurants which charge close to this for substandard food. And I bet they don’t even present you with delicious freshly-baked madeleines at the end of the meal!

Liberty Private Works

26/F Stanley 11 (yes, my favourite building!)
11 Stanley Street
Central
Hong Kong

Tel: +852 5186 3282

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Restaurants in Bali

6 Feb

A week in Bali for Chinese New Year did not, of course, mean letting the blog have a rest. Bali has a range of wonderful restaurants on offer, so I thought it only right to do a special little feature and give future Bali-goers an idea of where to go in Seminyak, Gili Trawangan and Ubud.

Our table reservation leaf at Metis

Métis

Hidden away from Seminyak’s crowds of tourists, Métis is set amongst beautiful rice paddy fields, offering something a little different to all the beachfront restaurants that draw in the masses. Métis is not cheap, but it does serve some incredible French and fusion dishes with flawless service.

Start the night with the cocktail of the day whilst nibbling on the complimentary spring rolls with chilli sauce. The yellowfin tuna sashimi is definitely worth ordering for starters, as is the duo of zucchini flower tempura. For mains, lamb seems to be their strong point, but whilst the lamb tenderloin is delicious, even better is the rack of lamb with ratatouille, which simply melts in the mouth.

Assortment of desserts

Finish with the assortment of desserts, offering much more than even two people can handle. Favourites were the caramel mille-feuille and the vanilla crème brûlée. Watch out, however, for the white truffle and mascarpone cake, as that all-important word ‘chocolate’ is missing, and it is infact infused with actual truffle; great for savoury dishes but completely ruins a dessert.

Jl. Petitenget, 6 Kerobokan Kelod, Kuta, Bali
+62 361 4737 888

Cafe Bali

Café Bali

To break up a day of excellent shopping along Jalan Oberoi, quaint Café Bali is the perfect hangout. With mismatched wooden tables and chairs and interesting chandeliers, Café Bali certainly has character and reminded me ever so slightly of my new Hong Kong favourite, Heirloom.

The menu offers a range of western and local dishes. I wouldn’t say the food is particularly anything to write home about, but it hits the spot and clearly keeps customers coming back.

We started with chicken quesadillas. Although this a very simple dish, when done correctly, it is one of my all-time favourites. Fortunately, Café Bali did not disappoint.

Mie goreng

For mains, we shared some chicken satay served with steamed rice, and a mie goreng, neither of which were the best of their kind but still went down very well.

Jl. Laksamana (Oberoi), Seminyak, Bali
+62 361 736 484

The Beach House

The Beach House

Along the main strip of Gili Trawangan and overlooking the crystal clear water, is The Beach House Resort and Restaurant. The Beach House’s menu comprises of a wide range of Indonesian and western cuisine, and also includes a fantastic barbecue menu.

In the evening, definitely try the barbecue menu. You simply point at what you like the look of – from corn on the cob to lobster to seafood kebabs to steak – and the friendly chefs will throw it on the barbecue for you. Whilst you wait for it to cook, tuck in to the all-you-can-eat salad buffet (only available after 6pm) where the quail’s eggs are a must.

Chicken taliwang

By day, we preferred to go a little more local and tried the Chicken Taliwang and the Ayam Bumbu Bali, both of which were delicious.

Although none of the restaurants in this strip are incredible, this is the one place we went to twice in four days. What makes The Beach House stand out from the crowd are the hilarious waiters, who will go to any lengths to entertain their customers, including making pretty roses out of paper napkins!

Gili Trawangan, Lombok
+62 370 614 2352

Warung Kikinovi's Leha

Warung Kikinovi

This absolute gem of a restaurant is not to be missed. Although it looks like a bit of a shack and as you approach it there is a slight fear that your stomach might not be able to cope, trust me: try it and you will be in heaven.

Leha (excuse spelling) is a bit of a celebrity on the island as her cooking is out of this world. For IDR30,000 (less than HKD30!) you will get a feast fit for a king and flavours so exquisite that you can only dream of ever tasting again (until you get to Lobong, see below).

A true feast!

Leha will place a mound of rice in the centre of a plate and add all sorts of typically Indonesian delights on top: beef rendang, chicken curry, pumpkin curry, vegetables, fried coconut, braised aubergine, fried soybean cakes, fried fish, grilled chicken, you name it. What’s the best thing about it? You can literally have EVERYTHING and you’re still paying tuppence for it!

Gili Trawangan, Lombok.

Bebek Bengil

Bebek Bengil

After a nightmare journey leaving Gili due to stormy waters and inconvenient flights, our time in Ubud was sadly limited. Wanting to make the most of every second (and of course every meal) we had in this charming hillside town, we searched high and low for recommendations, most of which included a trip to Bebek Bengil.

The name of the restaurant translates to ‘dirty duck diner’, so the restaurant’s speciality is, of course, duck. Crispy, delicious duck which is first steamed in Balinese spices and then deep fried and served with vegetables and steamed rice.

Balinese minced chicken satay

The Ikan pepes (Balinese fish steamed in a banana leaf) is rather dry and disappointing, but the minced chicken satay are deliciously fragrant.

Bebek Bengil’s kitchen closes at 10pm, so bear that in mind if you intend to have dessert.

Hanoman Street, Padang Tegal, Ubud, Bali.
+62 361 975 489

Lobong cooking school

Lobong Cooking School

Lobong cooking school was recommended to us by the wonderful Alila Ubud hotel (seriously, don’t even think about staying anywhere else!) For only IDR375,000 (around HKD350), it involves a full morning and a slightly earlier than preferred wake-up call – if you’re lucky you might get to see families of monkeys running around the hotel complex! – but it is certainly worth it.

Fresh fish in the market

Your friendly and knowledgeable guide, Sang De, will first take you to a hawker market where locals breakfast on suckling pig, before guiding you through a very local fresh produce market and finishing at his house where you will cook and eat your nine-dish Balinese feast!

At Sang De’s compound (in which 18 members of his family reside) you will learn about the fascinating rituals and traditions which Balinese people follow every single day of their lives. You will meet his adorable mother who is responsible for making the coconut oil which gives Balinese cooking its distinct flavour; and his brother-in-law, Dewa, who will be your chef and teacher – yes everything is kept within the family!

Beautifully fresh and colourful ingredients

After cooking beautiful Balinese delicacies including pork tenderloin satay with peanut sauce, ayam bumbu Bali, tempe (soybean cakes) and sambal (tomato chilli jam), you will be dressed in a sarong and taken to the compound’s temple where Sang De’s mother presents offerings to the spirits. Only after this lengthy process are you allowed to gorge on a truly delicious feast!

Jalan Raya Kedewatan, Ubud 80571, Bali.
+62 81 236 51 778

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