Wisnu’s culinary skills from Uluwatu are used to great effect at Latest Recipe with its Balinese buffet. — Photos: MUHAMAD SHAHRIL ROSLI/The Star
The traditional Balinese dish Bebek Betutu – duck stuffed with a mixture of spices wrapped in banana leaves and roasted over charcoal fire – is an intricate dish requiring laborious preparation.
It is also known for its rich and aromatic flavours derived from an additional blend of spices used in its marinade.
“It is a classic dish that most Balinese know about, but it can be quite complex to make due to its various spices and marinade.
“But the dish is something unique that I wanted to share with fellow Malaysians,” said Wisnu Adiyatma, executive chef of Renaissance Bali Uluwatu Resort and Spa.
Sought-after sushi and sashimi at the restaurant's Japanese station are also available to cater to various palates.
This guest culinarian who hails from Uluwatu, in the southwest of Indonesia’s Bali island paradise, is behind the Balinese Buffet Dinner spread at Latest Recipe, Le Meridien Kuala Lumpur.
“Roasting it in the oven instead of over charcoal, the duck was marinated with 12 different spices, including galangal, ginger, turmeric, garlic, lemongrass, clove, coriander seed and three different kinds of chillies.
“The marinade allows the umami to kick in as guests enjoy the duck,” Wisnu said of the dinner buffet that runs only until Sunday.
He added that the spices infused the duck with an earthy flavour while the chillies gave it a pleasant heat, making the meat tender and juicy.
Even as the banana leaves help keep moisture in, the exterior of the duck develops a slight crispiness from the roasting process, providing a delightful contrast to the succulent meat within.
Bebek Betutu marinated with 12 kinds of spices is the star of the spread.
Diners can also try out the Ikan Bakar Jimbaran, a unique dish of the fishing village south of the island’s Kuta district.
Of the marinade made of sambal, palm sugar and cili padi, Wisnu divulged that while larger chillis were more flavourful, the smaller ones gave the dish its delightful spicy kick.
“Also, a lot of Balinese cuisines use palm sugar in the marinade.
“For example, the Sate Sapi Lalah Manis (skewered beef in sweet and spicy sauce) uses palm sugar to give it a hint of sweetness,” he said.
The Ikan Bakar Jimbaran was flavoursome, had a firm and flaky texture while the skewered meat was aromatic, and it went really well with the sweet peanut sauce.
Be Pasih Kuah Santan seafood dish.
Diners can also try out other Balinese dishes such as Be Pasih Kuah Santan (Balinese style seafood in creamy gravy) or Be Kambing Base Barak (spicy mutton) alongside authentic condiments like Sambal Bajak and Sambal Ijo.
For afters, there’s Es Campur Dessert (mixed shaved ice),
The restaurant also serves highly sought-after signature items such as tempura prawns and teppanyaki chicken, prawn and beef as part of the buffet.
There is also a pasta station, grilled lamb as well as assorted condiments and desserts.
The Balinese Buffet Dinner is served until May 12, priced at RM208nett per adult and RM104nett per child aged five to 12.
LATEST RECIPE,
Le Meridien Kuala Lumpur,
2, Jalan Stesen Sentral 5, Kuala Lumpur Sentral. Tel: 03-2263 7434).
Business hours: 6.30am to 11pm, daily. Pork-free.
This is the writer’s personal observation and is not an endorsement by StarMetro.
