Saturday and Sunday, 11am - 3.30pm at Kaum Hong Kong
Sample a fine selection of exotic favourites such as the nasi goreng udang (fried rice with prawns, basil leaves, smoked red chili paste, and Bangka shrimp paste), as well as a range of seafood favourites such as Jimbaran-style grilled fish fillet.
A two hours of free-flow cocktails, wines, and Perrier-Jouët champagne with an additional beverage package are also available.
CONTINUE THE JOURNEY
For many Indonesians, salted fish is one of life’s simple pleasures. We are perfectly content enjoying steamed rice, salted fish and a fiery sambal (chilli relish), devouring all with our right hand. Happiness is purely simple for most Indonesians!
Boarding the plane for a one-day trip just to buy your favourite food. Ever been in that situation?
Palm sugar was widely used in Indonesia long before sugarcane reigned throughout Java.
Singaraja totally captivates us…”
Lisa Virgiano is brimming with enthusiasm for the local produce she and the Kaum culinary collective have discovered in Bali’s oldest port.
Rice is an essential commodity in Indonesia. Nowadays, most Indonesians think of rice not only as an indispensible component to any meal, but also as a kind of “sacred” staple. But has this forever been the case? Have Indonesians always consumed rice as part of their daily diet?
Chilli relish (sambal) is an imperative Indonesian condiment, served with almost every Indonesian dish. It arouses the appetite, ignites the senses, and complements the taste.
Bali has been part of the Asian trading network since the 15th century. Traders from Java brought rice and salt which could later be exchanged for cash crops, including pepper from Sumatra, spices from the Moluccas, and cotton from Bali.
Cooking in bamboo stems is widely known in Indonesian food culture. This cooking method requires not only skill in mixing spices but also patience.