December 18, 2017

Manisan Ubud: Restaurant Concept Blends Talent and Tradition

UBUD – When Manisan restaurant opens this July in Ubud its menu will feature time-honored recipes from across the Indonesian archipelago and offer what its owners refer to as “culinary theatre” in its traditional food preparation and impromptu cooking surprises.

Located in a rice field adjacent to Alaya Resort Ubud, the 128-seat eatery will be the resort’s second restaurant, a 350-year old joglo (traditional Javanese house) sourced from Central Java, disassembled then reassembled and expertly refurbished by Perth-based architectural firm, Grounds Kent. The end result combines Dutch-colonial architecture with modern features and interior design by Made Wijaya, Bali’s authority on tropical gardens and island-inspired aesthetics.

“The archipelago’s cuisine will be well represented at Manisan, such as classic food traditions from Minangkabau and Bandung, other more esoteric dishes from cities such as Pontianak and Ambon” said Jimmy Gunawan, CEO of parent company AIM Hospitality. “And presiding over the varied recipes will be culinary legend, William Wongso.”

A household name in Indonesia, Mr. Wongso began his celebrated career as a humble street food authority and gourmet baker. He soon became a man on a mission to get the word out about Indonesian food becoming widely recognized amongst Jakarta foodies and business leaders as the country’s “makan” ambassador.

On October 26, 2015 he and his team of young Indonesian chefs were asked to join President Jokowi’s official entourage on a state visit to Washington to visit President Obama. Like his catering project in 2009 serving Hillary Clinton and her delegation visiting Jakarta, Mr. Wongso was tasked to painstakingly ensure the multi course Indonesian banquet, held at the US Chamber of Commerce with President Jokowi as the guest of honor, would be a perfect tribute to the country’s proud gastronomic traditions.

“Manisan, which we call ‘home of flavors’, together with William who needs no introduction, make for a great fit,” said Michelle Tanaja, COO of AIM Hospitality. “Our aim is to invite cooks from around the country, many simple people who might only be known for preparing one dish, a little like the TV program ‘My Secret Recipe.’The restaurant will feature a Chefs Table with a tasting menu of market-fresh ingredients while afternoon artisan tea and coffee are served pairing home-styled deserts. The name manisan refers to the sweet pickled or candied fruits that Indonesians enjoy as a snack and typically served during family gatherings and celebrations.(*)

ABOUT ALAYA HOTELS & RESORTS
Alaya Hotels and Resorts is a premier accommodation brand that selects distinct destinations for its properties. The company’s mission is to merge a new generation of hospitality and refined service standards with classic contemporary interiors and innovative space. Alaya properties are well appreciated by millennial couples and families who thirst for interesting travel opportunities and personalized experiences.

Alaya Resort Ubud, Alaya Resort Kuta and Alaya Resort Jembawan were designed by Perth-based architects Grounds Kent, an award-winning firm responsible for numerous culturally unique resort projects worldwide. The three hotels feature landscape art by Made Wijaya and signature pieces by acclaimed Indonesian sculptor, Pintor Sirait, along with décor by Moroccan-born interior decorator Zohra Boukhari, in its DaLa Spas, Petani and Herb Library.

Alaya Hotels and Resorts is managed by AIM Hospitality, a privately held Indonesian-based holding company that operates several successful leisure brands including Villa de daun, Tanaya Bed & Breakfast, DaLa Spa, Petani, Sukun, Manisan and Herb Library. For further information, please contact
Irma Wardani | Corporate Marketing Communications Manager Email: marcom.ubud@alayahotels.com
www.manisanbali.com

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