In celebration of Indonesia’s Independence Day, Hotel Indigo Bali Seminyak Beach’s signature dining restaurant, Salon Bali, presents a special Purnama dinner takeover by the Bali-based Chef Wayan Kresna Yasa of Ijen at Potato Head Bali. Presenting a special six course menu, Chef Wayan sets to showcase his masterful culinary skills of the traditional Indonesian oceanic cuisine on Friday, 16 August 2019.
Chef Wayan Kresna Yasa was born and raised on the small island of Nusa Penida, Bali. His love for cooking transcended into the professional realm when he and his American wife opened a highly rated bed and breakfast in Ubud, with Wayan’s food a constant mention in the guests’ comments. In 2010 he moved to the USA to pursue professional training in restaurant hospitality. Now back home in Bali, Wayan is excited to be a part of Bali’s amazing culinary scene. He helped American chef and The New Yorker’s “Prince of Pastry”—Chef Will Goldfarb—opening his renowned Room4Dessert in Ubud before opening the upscale Indonesian eatery, KAUM, at Potato Head Beach Club. Today Wayan continues to put the archipelago’s remarkable gastronomic heritage on the global culinary map as Executive Chef of Potato Head Bali’s sustainable seafood restaurant, Ijen.
The first restaurant in Indonesia to follow a zero-waste philosophy, Ijen proudly serves fresh seafood caught locally using a hand-reeling process in a spacious environment built from recycled materials. The daily selection of wood-fired fish is complemented by a range of creative plant dishes—like roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad—as well as our signature conscious cocktails, in which the spirits are made in-house and the ingredient by-product is reused whenever possible. At Salon Bali, Chef Nic will be bringing to the table contemporary and innovative Balinese dishes created with authentic Indonesian cooking techniques and ingredients.