Seminyak, September 2015 – Chef Gede Sujana proudly presents authentic Indonesian cuisine inspired by the finest flavors of the archipelago’s culinary heritage. With its exclusive thatched-roof and period wooden floor, the open-air restaurant exudes genuine Balinese ambiance; all set around a sunset view over Seminyak Beach. The traditional home style menu focuses on the freshest, sustainable and local ingredients neatly selected to offer exquisite dishes.
Through a fine selection of spices the Chef creates the most delectable plates and we like to call it “The Royal Art of Cooking”. Chef Gede Sujana says: “The Husk Restaurant allows me to bring the Indonesian cuisine to the international scene while maintaining its true essence.”
The Chef’s signatures
Ikan Masak Woku…
Originally from Manado (North Sulawesi) cuisine with a rich aroma and light spicy taste from the turmeric leaves and blimbing wuluh (tree sorrel). The red mullet fish and all the mixes are neatly wrapped inside the pandanus leaf before being baked and braised. Entice your taste buds with this distinctive Indonesian flavor…
Saksang Ayam Kampung…
Saksang is an ancestral and season dish from Batak tribe (North Sumatra). The delicacy is made from chicken, braised with coconut milk and specific spices like andaliman pepper. Saksang remains the reference dish in Batak tribe marriage celebrations. Taste the sacred dish for a unique culinary experience!
Open everyday
From 6.00 p.m. to 11 p.m.
For reservation : +62 (0)361 730 730 and ask for Husk Restaurant.
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