RAMU Kitchen was designed to highlight the bounty of Bali. Collaborating with Balinese farmers, this Ubud-based restaurant sources the best local ingredients from the island’s land and sea, creating a menu with a fusion of Asian-Mediterranean flavors.
Located inside an artisan hotel, Titik Dua, in Peliatan Ubud, RAMU takes inspiration from the Balinese philosophy of Tri Hita Karana, the three elements of human well-being consisting of connection with God, nature and other people.
Through food, drink and unlimited experiences, the restaurant hopes to foster a connection between diners and their results, a deeper understanding and appreciation of things and where they come from, that is, mindful, conscious diners. Executive Chef Joshira Jugopradana thus offers a rotating menu, seasonally adapted to what is currently available from local farmers and producers.
However, this local celebration is by no means a tradition. Indonesian flavors, spices and ingredients are certainly present, but these are cooked and served in new ways. RAMU’s signature dishes exemplify this best (below).
Patai Pate An obviously inspired rendition of the traditional Indonesian dish sambal goreng ati, consisting of chicken liver, faba petai (also known as “stinky beans”) and a spicy balado sauce.
Duck & Brie Cheese Focacciahe makes a fusion confit of duck using a local short-lived cheese, which is common in Western cuisine, and a hoisin sauce that is common in Asian cuisine.
Coconut Seafood Ceviche from the Peruvian-Indonesian two very abundant beaches; seafood and coconuts, featuring line-caught seasonal fish, shrimp, Lombok octopus, coconut milk and cooked yam.
Fish Risottofrom zesty lemon butter roasted catch of the day over Japanese rice risotto and topped with parmesan and gruyere.
The same ingredient philosophy is applied to the restaurant’s signature cocktail menu. For example ALEX is a rum-based drink mixed with green pepper and ‘opening’‘, Seasoned vegetable flavor added to Indonesian dishes; and BasilRum, campari, pineapple basil and basil, including rum, campari, pineapple, basil and basil, really sharpen the flavor in this drink.
“The growing dining industry in Bali creates challenges for our local suppliers: restaurants demand a supply of a certain product and quantity, forgetting that the daily fish is not always the same, vegetables are not always grown at the same time. and the unpredictable weather hinders the growth and harvest process,” shares Chef Joshira. ” We wanted to change the story, we would create dishes with the available ingredients, rather than the other way around. For example, our Fish Risotto can change depending on the season, and we will then have to adapt our cooking methods, but we will still maintain its quality standards.
Picnic: A Direct Connection
Despite already having a producer board, this is not enough for BRANCH – they want their visitors to connect directly with this product. That’s why ‘Picnic’, a high-end restaurant experience, invites guests to visit their local partners, that is, producers and suppliers.
Each month a different curated experience is organized, ranging from visiting farms in Bedugul, to learning how to make sardines or to make Balinese sea salt. Its ‘changed number of activities aimed to further develop an appreciation of the ingredients used and of those who made or procured them.
Source: Elaboarated and Quoted From Many Source