Bali Tourism News

Chaine Des Rottiseurs appreciate cuisine at Grand Hyatt Bali

The Confrerie de la Chaine des Rotisseurs, Association Mondiale de la Gastronomie, Baillage de Bali and Grand Hyatt Bali proudly presented a Japanese cuisine experience at Nampu, Grand Hyatt Bali’s authentic Japanese restaurant.

Confreire de la Chaine des Rotisseurs is an international society devoted to fine dining and the camaraderie of the table for gastronomers and culinary professionals.  Bailliage de Bali – or the Bali Chapter – meets periodically-, in selected hotels-/-restaurants.  For the third time, Grand Hyatt Bali has been honoured by being named the host of the Confrerie de la Chaine des Rotissuers.
Chef Shozo Yoshioka (known as Chef Yoshi), Chef de Cuisine of Nampu, and his dedicated team created a seamless orchestra of food and beverage presentations. “The concept of the cuisine was country-style Japanese food.  The dishes were simple, yet sophisticated,” commented Chef Yoshi, who was in charge of creating the menu for the evening.

The dinner started with Zensai (a trio of a appetisers) that consisted of Angimo (Sauteed Monk Fish Liver Flavoured with Ponzu), Yarabagani Motoyaki (Baked King Crab Leg with Garlic and Kinome Leaves) and Maguro Bainiku (Yellow Fin Tuna with Plum Paste and Marinated Yam)-, complemented by Nakano Ume (Cold Plum Wine), followed by Otsukuri Sashimi (Indonesian Crayfish, Japanese Toro and Australian King Fish, Served with Nampu Wasabi and Soya Sauce)-, complemented by Petaluma Riesling.

The six-course dinner continued with Sumiyaki Kobe Gyu (Seared Kobe Beef Served with Asparagus, Myoga and Baby Eggplant)-, accompanied by E. Guigal Chateauneuf Du Pape.

Hashi Yasume (Sake and Yuzu Sorbet) was served before Kawari Age (Deep-Fried Fresh Eel and Bait Fish with Rice Crackers, Tempura Dip Served with Ginger-Flavoured
Cabbage Roll and Sake Akashi Onigoroshi (hot sake).  This was followed by Gohan Gawari (Mushrooms Mixed with Sushi Rice, Topped with Sea Urchin and Salmon Roe Served with Lobster Miso Chowder)-, complemented by Kubota Senju (cold sake).

The dinner concluded with a truly decadent dessert of Baked Bitter Chocolate Passion fruit Tart Served with Green Tea Mousse and Tuille, called Kanmi, complemented by Inniskillin Icewine Cabernet France 2004.  Japanese tea was also served, accompanied by traditional Japanese sweets, including assorted Mochi, Soba biscuits and Yokan.

All aspects of this event represented the true essence of Japanese style. “Chef Yoshi and his team have done a great job arranging this wonderful spectacle and shown their passion as professionals in this industry”, commented Mr. Paul Wright, Executive Assistant Manager of Food & Beverage at Grand Hyatt Bali.

Source: http://www.etravelblackboardasia.com/

Add comment May 19th, 2008

Bali Dynasty Resort Improving Facilities

The Bali Dynasty Resort is improving their facilities through extensive refurbishments to their lobby areas, guest reception area and the all new family studio rooms.

The lobby

The Bali Dynasty Resort’s main lobby will be transformed whilst maintaining the lofty central teak ceiling, the introduction of white plastered ceilings at the lower level with the highest quality white Jogja Stone walls will give more light and create a more inviting and pleasant atmosphere.

The minimalist interior design with a modern central feature will give a fresh new appearance to the hotel and with the addition of a new lobby lounge and bar along with grand piano will become more of a central focus from where people can relax, enjoy the entertainment, enjoy a sunset drink or just watch the activities in the lobby.

Guest Reception area

As the final stage of the Lobby upgrade begins, the hotel reception area has been relocated to the foyer of the former Departure Lounge.  The Departure Lounge has been relocated upstairs making an ideal waiting or meeting point where guests can relax with Satellite TV, Complimentary Tea and Coffee facilities, Library with Books, Magazines and Newspapers and also a Room Service menu is available. For guests with late check outs the free changing facility with Lockers and Showers is still located behind the Reception area on the ground floor.

New “Family Studio” Room 

Set for completion on June 1 of this year, the “Family Studio” room will be a total of 47sqm and be able to accommodate up to 2 adults and 3 children with a fully partitioned section accommodating bunk beds and a trundle bed for the kids whilst the privacy of the master bedroom will open out onto a spacious veranda with views over the front pond.

The rooms will be minimalist in design and will feature 2 flat screen TV’s. The en suite will feature a large step in Rain shower and double basin unit will ensure sufficient room for all the family

Source: http://www.etravelblackboard.com/

Add comment May 19th, 2008