Buddhist community living in Bali has just celebrated Lunar New Year with joy and humility. Most of them are descendants of Chinese immigrants who work in several fields such as tourism. What about the harmony and the impression on their life on the Island of the Gods? Let’s ask the friend of Bali Travel News who is engaged in the field of tourism, Fandy Lo. This man of Chinese descent is now occupying the position of Marketing Manager at Sofitel Bali Nusa Dua Beach Resort.
Fandy, it is the familiar address of this young man from Jakarta. He saw that Bali had a good level of tolerance and excellent local wisdom when set foot on the island last 2.5 years ago. It was proved by the establishment of some places of worship of various faiths practiced by Chinese diaspora in Bali. Additionally, Fandy considered that many Chinese entrepreneurs and workers who migrated to Bali making friends with the locals. Even, they had a close friendship. “Bali is like a second home where the weekend and holiday seem more relaxing. I am warmly received in the office environment and society,” he kindly said.
Having explored the tourism industry for 25 years, Zefnath Huwae gets a wealth of valuable experiences. He is a chef from Ambon who is now working in Bali, exactly at the Ibis Style Legian Kuta. Chef Sonny, as he is familiarly called, has roamed around to some countries such as America, Singapore and Australia. In his voyage he gained a lot of knowledge and secrets of cooking.
Not satisfied with such experience, this graduate of the PPLP Dyana Pura is still challenging himself to constantly learn and do creative work. “Being a chef is not my initial goal. However, due to curiosity, I feel to be challenged and eventually attended tourism school. There I finally fell in love with culinary world,” he recalled.
Love your environment and the environment will also love you. It is the tagline adopted by The Royal Eighteen Resort & Spa and the Grand La Villais Hotel & Villas. The hotel managed by The Living Kusemas Hospitality so far continues to implement the energy-saving concept.
Corporate Marketing & Communications Manager, Felina, said that her party had commitment to saving electricity. For instance, it was implemented by turning off the lights and air conditioning when housekeeping did cleaning up rooms, calling on all employees to turn off lights, computers and air conditioner individually after office hours and minimizing the use of elevators by using stairs. “Saving power is our program every day,” she said friendly.
On February 14 is a loving moment known as the Valentine’s Day celebrated around the globe. The celebration originating from the West is even then celebrated in various places. Hotels, resorts, villas and restaurant are some of them.
Actually Bali has been already familiar with Valentine’s Day since the days of our ancestors. By and large, the celebration is realized in the form of yadnya (sacrifice) and it is carried out each day. So, the meaning of Valentine’s Day in Bali is wider. It is not restricted to the beloved humans but also to God and nature.
Related to this matter, the General Manager of Candi Beach Resort & Spa, I Ketut Wirya Negara, as a tourism player agreed that Valentine’s Day for Bali tourism people had been already stated in the philosophy of Tri Hita Karana and Tat Tvam Asi. “When hotels in Bali also celebrate the western tradition, it is legitimate provided that it is within reasonable limit and positive,” he explained.
Leading the innovative culinary team at H Sovereign Bali is Executive Chef I Putu Eka Tenaya Suryawijaya. As an executive chef, Chef Surya delivers a consistently sophisticated, yet entertaining. He created a traditional menu in modern ways focusing on superior ingredients from local purveyors to highlighting the best product of Kitchen Meliwis (one of dining venues at H Sovereign Bali) and an elegantly comfortable approach to the dining experience. The concept of Kitchen Meliwis is a smart setting with an upbeat ambience that makes guests feel at ease. It has an open-concept kitchen and takes a theatrical approach to cuisine where every dish is cooked exactly to order.
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