Kuta and Tourism Should be Maintained Together

Image of Kuta as the heart of Bali tourism should be maintain all together in order every tourism activity that support the increase of Kuta’s image acquires encouragement from all parties, either government (public sector), business player (private sector) or the community.
Such was the opinion of Executive Assistant Manager (EAM) of Ramayana Resort & Spa Wayan Wirasa to Bali Travel News not long ago. The man of Tabanan-born observed that Kuta has become international highlight so any small happenings occur in this tourist resort assuredly exposed to all over the world. “The most apprehensive thing for the time being is the expose tends to focus attention on the negative side of Kuta,” he said.
According to Wirasa, one of principal barometers of Bali tourism is security, other than convenience and environmental cleanliness. Therefore, the three things should get dominant attention from the three pillars of tourism (government, business players and community) mentioned above in order that travellers that spend holidays in Kuta really feel secure and convenient, either at hotel or outside hotel. “For that purpose,” Wirasa stated firmly, “epithet of Kuta as Heart of Bali is not merely a slogan at all, however, it should be in plain view.”
This alumnus of Warmadewa University admitted that many realities in Kuta that make Kuta inconvenient. For instance, mischievous moneychangers, pick pocketing, snatching, traffic jam, that has become day-to-day happening and quarrel in nightlife spot. “All break the image of Kuta as a world tourist resort,” he said while adding that his party at all times made cooperation with all tourism components to maintain and advance the develop of Kuta. “For instance, when we make overseas sales call, first thing first we should do is promoting Bali, then Kuta and ultimately the hotel and product of Ramayana Resort & Spa,” he said.
(BTN/013)

Lim Hing Fatt
The Best Chinese Chef in the World

Kuala Lumpur, Saturday (16/7), became a very special moment for Chinese Chef, Lim Hing Fatt from the Golden Lotus Restaurant at Bali Dynasty Resort. He received ‘The Golden Chef 2005’ award at The World Golden Chef Competition 2005, in Kuala Lumpur, Malaysia. The competition was held in the World Trade Centre building where 320 Chinese chefs from around the world were invited to cook their best dish.
Lim Hing Fatt was born in Kuala Lumpur, Malaysia on 6th October 1970. He started his career working in the kitchen in 1988 before he actually became a Chef and eventually made his way to Bali to take on the position of Chinese chef at Golden Lotus Restaurant in the Bali Dynasty Resort. This simple and humble character who loves jogging in his free time and enjoys his sport, Lim Hing Fatt has a lot to be proud of as he has now won the same competition four times since 1994.
The World Golden Chef Competition 2005, gave contestants a time limit of 1 hour for each participant. Tight supervision from the committee and Judges saw lots of action as each Chef performed their “one-man action show” with ingredients of each dish being chopped, tossed and seared. Golden Chef, Lim Hing Fatt, created a brilliant idea with a unique and interesting theme ‘Loving each other’ with the most exciting combination of food and a sense of creativity.
Hing Fatt’s combination was both exciting and creative and his fascinating dish at the competition, ‘Loving each other’, combined fresh Garoupa, Caviar, Golden Mushroom, Bamboo Fungus, fresh Asparagus, Sea Urchin, dry Scallops and Japanese Sauce with slices of chicken meat. Chef Lim Hing Fatt held the admiration of all the judges and they were unanimous in their decision that Chef Lim had made the best dish with a very high quality of taste, creativity and presentation.
“I am proud and honored, to represent the Bali Dynasty Golden Lotus Restaurant in this International Chinese Chef competition for the fourth time, and highly appreciate that the Judges still chose me as the Best Chinese Chef in the world for the fourth time as well. This competition is a very good opportunity for every chef to explore and dare their creativity”, said Chef Lim Hing Fatt. (BTN/*)