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Som Chai by Will Meyrick | Jalan Raya Kerobokan 86A Seminyak 80361, Bali

One journey, two chefs, three hours of delicious edible stories

Bali (April 2019) – Unlike any other Chefs’ dinner you have ever attended, this one, to be held at Som Chai restaurant in Seminyak on May 11, 2019, promises to be much more than a meal. An evening that started months ago when heavy weight Chefs Will Meyrick from Sarong Group and Kevin Cherkas from Cuca restaurant landed in southern Kalimantan to discover the stories behind all its delicious traditional dishes. They immersed themselves in the history, recipes, culture and nature of the region and put together their lifetime knowledge and passion for food to proudly bring you their very own Kalimantan inspired creations. A true collaboration built on hours and hours of day long discoveries, late night discussions and early morning trials. "Will sees a new dish as a child sees a puppy, the excitement and love he has for food is unlike anyone else I have ever met." – says Kevin about his partner in crime for this adventure. “Kevin grasps the stories behind dishes; his thought process allows him to see things in a completely new way” - is Will’s view on Kevin’s approach to cuisine.

Guests can expect a jungle inspired soiree full of sensorial surprises including, among many more, the premiere of a short documentary depicting the chefs' exciting journey and their behind-the-scenes kitchen sessions to jointly create the dishes for this event. But the highlight of the evening will of course be the food: a story-like menu divided in chapters that will convey the soul, flavors and identity of south Kalimantan through the trained taste buds and fearless creativity of the two chefs.

Kalimantan Dinner

Date & Time: Saturday, May 11th at 7pm
Venue: Som Chai Bali
Info: +62-878-8866-1945
Tickets: www.somchaibali.com
Price: 950K++ online or 900K++ at Sarong Group restaurants


ABOUT CHEF KEVIN CHERKAS AND CUCA (www.cucaflavor.com)

Co-created by Chef Kevin Cherkas, whose super-impressive culinary resume reveals stints at three Michelin-starred restaurants in New York and Spain, including the legendary El Bulli, Arzak and Daniel, Cuca serves a casual meets fine-dining experience and signature Tapas, Cocktails and Desserts globally inspired and locally sourced from across Indonesia maximizing freshness, exploding with intense tropical flavors and supporting local artisans and farmers.


ABOUT CHEF WILL MEYRICK AND SARONG GROUP (www.willmeyrick.com)

For Will Meyrick, food is synonymous of fun, travel and culture. This globe-trotting chef is constantly exploring the culinary landscapes of the Indonesian archipelago, hunting down the best street food and taking inspiration from the unique food culture of each destination. He can be found at street stalls, local markets, getting off the beaten track to get to the heart of the dishes that resonate with him. These experiences have been the influence of his 5 highly successful restaurants in Bali: Sarong, Mama San, Hujan Locale, Som Chai and Billy Ho.

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood





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INTRODUCING CHEF BRENTON BANNER OF BOTANICA RESTAURANT

The talented team behind VIN+ retail stores and restaurants introduce BOTANICA, their new flagship restaurant and bar in the bustling restaurant district of Seminyak, Bali. BOTANICA is the perfect place to step away from the busy streets for long, lazy lunches under the palm trees in their garden oasis, and magical nights in the modern, bright and airy restaurant and bar. BOTANICA lives up to its name, being redolent with hundreds of unique indigenous plants that populate the open courtyard oasis, bar and dining room.


The modern Australian menu has been designed by award-winning Executive Chef Brenton Banner. Knowing from a young age that he wanted to pursue a career as a chef, Brenton got his first job working for Melbourne icon Jacques Raymond at his contemporary restaurant Arintji and then for George Colombaris (from Masterchef fame) at his famed Press Club restaurant before moving to Circa at the Prince Hotel, another award-winning restaurant. Since 2014 Brenton has been the head chef and owner of acclaimed Warrnambool restaurant Pickled Pig, recipient of a coveted The Age Good Food Guide’s Chef’s Hat. A desire to travel and a passion for culinary adventure brought Brenton to Bali and he has immersed himself in the local food culture.


Brenton has created a modern Australian menu at BOTANICA that highlights fresh locally caught seafood, high-quality meats and the freshest local Balinese produce. He has developed a great relationship with his vegetable supplier, whose family has an organic vegetable farm in Bedugul, overlooking Lake Bratan and the Ulun Danu Beratan temple. Unlike in Australia, where vegetables come from many different farms to a market, this one family grow all the vegetables Brenton needs. One of the most enjoyable and relaxing parts of his job is visiting the farm and exploring what natural produce is available for his menu.


“People come and see me daily with produce they grow, collect and catch,” says Brenton Banner, Executive Chef of BOTANICA. “There’s never a shortage of new and exciting things I learn from them about life here in Bali. One thing that’s important is to just listen to the people and connect with them, they will show you the best side of Indonesia.”


BOTANICA offers a relaxed dining experience, with underlying sophistication. While the food looks simple, Brenton and his team put a lot of care into each ingredient. All elements are prepared individually, seasoned, chilled or cooked before being combined into the dish. The resulting dishes are vibrant, clean and tasty.


BOTANICA is a part of the Vin+ group, Indonesia’s premium wine importer. Brenton’s menu is

specifically designed to pair well with the extensive wine list, renowned as one of the best in Bali.



#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood







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VIN+ INTRODUCES BOTANICA RESTAURANT AND BAR, A TROPICAL JUNGLE OASIS IN THE HEART OF SEMINYAK, BALI

The talented team behind VIN+ retail stores and restaurants introduce BOTANICA, their new flagship restaurant and bar in the bustling restaurant district of Seminyak, Bali. BOTANICA is the perfect place to step away from the busy streets for long, lazy lunches under the palm trees in their garden oasis, and magical nights in the modern, bright and airy restaurant and bar. BOTANICA lives up to its name, being redolent with hundreds of unique indigenous plants that populate the open courtyard oasis, bar and dining room.

The modern Australian menu has been designed by award-winning Executive Chef Brenton Banner. Hailing from Melbourne, Chef Brenton has extensive experience working in some of that city’s most notable dining establishments, including George Colombaris’ The Press Club and Circa the Prince, with Chef Matt Wilkinson. Since 2014 Brenton has been the head chef and owner of acclaimed Warrnambool restaurant Pickled Pig, recipient of a coveted The Age Good Food Guide’s Chef’s Hat. At BOTANICA, Chef Brenton has created an approachable menu that marries the best ethically sourced Balinese and Indonesian ingredients with modern Australian dishes, with a perfectly paired wine list curated from the Vin+ cellars.

Guests can select wine from the Vin+ retail store, however the restaurant and bar’s complete wine list features Bali’s largest range of wines by the glass, and over 100 wines in total. The cocktail list has been created by Chef Brenton and Jane Lindsay using only natural indigenous Indonesian ingredients with deliciously refreshing results. There is a selection of craft beers from Beervania as well as juices, smoothies and mocktails.

BOTANICA has been designed by by international design team AZB the Creative. They have created a modern dining room filled with lush hanging foliage to perfectly complement the bold edges of the furnishings. The interior seamlessly interacts with the spacious outdoor oasis area, the perfect venue to relax and enjoy the beautiful Bali climate on lounges and dining tables surrounded by tropical palms and a verdant jungle garden. The lush vibe is further brought to life by the artwork of talented local artist BEJO.

As the sun goes down, the scene at BOTANICA comes to life with local and international DJ’s providing the soundtrack to a memorable wining and dining experience.







#TopChef #TopRestaurants #Food #Hotelierindo #Indonesia #HotelierIndonesia #Culinary #Hotel #TopFood







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NIKO ROMITO’S NEW GRAND TOUR MENU AT BVLGARI HOTELS & RESORTS

#Haute cuisine


 

Inspired by the yearlong trip abroad that brought 17th century intellectuals to Italy, a new tasting menu called the Grand Tour brings the culinary heritage of Italy’s most iconic cities to Bvlgari Hotel destinations around the world. The menu launched at Beijing’s Il Ristorante-Niko Romito on 16th March and will be available there for one month before moving on to Il Ristorante - Niko Romito in Shanghai, Dubai and Milan. Featuring modern takes on traditional recipes from Naples, Florence, Venice, Bologna, Rome and Palermo, it’s a tantalising journey told through each city’s most distinctive dishes.

Beginning March 23rd, a luxe new brunch menu will be available on Saturdays and Sundays. Inspired by Italy, dishes put a modern spin on traditional tastes.
Having opened just three months ago, Il Ristorante-Niko Romito has been announced the winner of a Michelin star. The great honour was presented in Shanghai, and solidifies the Hotel’s reputation as one of the city’s most exciting dining destinations. We look forward to seeing where the team will go from here—and hosting you next time you are in Shanghai.

For more information, please contact
Il Ristorante - Niko Romito at +86 (10) 8555 8555 or
email to [email protected]


#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood







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