HERI RISKIAWAN EFENDI, EXECUTIVE CHEF HOTEL INDIGO BALI SEMINYAK BEACH
How long have you been cooking professionally?
I have been cooking professionally since 2006, so 17 years by now and still counting.
How do you describe your culinary identity?
I take pride in presenting authentic food to guests’ dining tables, with elegant presentation and delicious taste.
What are your favorite local ingredients to work with?
I do work with many traditional herbs like cloves, peppercorns, cardamoms, etc. I also love working with locally sourced ingredients, such as Bedugul free-range chicken, Bali-harvested lamb, and Singaraja pork.
What can we expect to see from the menu in all the dining venues at Hotel Indigo Bali Seminyak Beach
Each of the dining venues here has its own specialty and solid menu lineups, however, all of them have the same spirit of neighborhood-inspired menus with homemade process and authentic taste.
Share with us, the latest update in the food and beverage at Hotel Indigo Bali Seminyak Beach
Earlier this June, we had successfully remastered menu and concept of SugarSand, to be a contemporary izakaya-style dining venue. While this October, we are about to relaunch new menus at Makase, presenting delicacies from the vibrant street of Southeast Asia. Guests can expect comforting and authentic dishes from Malaysia, Singapore, Thailand, Vietnam, and Indonesia. I personally, crafted the menus and after a thorough process of research and development, we are now excited to add more flavors to the dining scene in Seminyak.
What is your most memorable moment since being a chef?
I once worked in Maldives, whilst being away from my family with various kinds of guests and other amazing chefs, the environment also pushed me to grow and never stop learning. I think that particular gig was life-changing and played a big part in shaping who I am today.
If you had a chance to do a collaboration with a famous celebrity/Michelin star chef, who would you choose and why?
Dave Pynt from Burnt Ends, Singapore. His food is such an art; it’s unique, elegant, classic with amazing twists and undebatable delicious taste. He’s a man with gold hands.
Tell us about the best meal you’ve ever had in your life?
I do respect and appreciate every food I eat with its own distinctive taste and stories. But if I had to choose one, I would pick the Solo-style lamb shank that I tried when I visited the city. It was very wholesome, rich with flavors, and that’s why I brought it over as one of the new menus at Makase. I believe this dish deserves bigger recognition, and I would love for the guests to experience this amazing dish like I did.
What do you do in your free time?
I love riding motorbike and exploring new food.