ASIDE from having diverse cultures and interesting natural sceneries, Bali in fact also has a variety of dishes that need introducing to foreign tourists. “As a Balinese loving the uniqueness of Balinese food, I want the local cuisines to be prepared with typical spices of Indonesia, and can become the host in its home country,” said Chef of Breeze Resto, Grand Inna Kuta, I Wayan Suwanda Ariyasa.
To increase the revenue, said Suwanda, economically it was very positive for Balinese people. The emergence of Indonesian food, especially Balinese food in every restaurant, could enrich the reference of travelers in spending their holiday. “If there are guests visiting restaurant, it is not mistaken to be advised to try the local food. Thus, not only their eyes are entertained with the landscape of Bali, but their tongue is also pampered with culinary appeals. By all means, this will boost the tourism as economic lifeblood of Bali,” he explained.
According to Suwanda, there were two aspects becoming the focus on introducing the local culinary treasures to international eyes, namely the hygiene and taste. Good food was not necessarily healthy, while healthy food tended to be less tasty. “Combining these two aspects was just like mixing oil and water. In essence, we should be observant to capture or interpret the customer’s needs,” said the Chef having served in the Breeze Resto since 2008.
In addition, continued Suwanda, the taste and hygiene should also be adjusted by means of packaging the products such as through processing, the use of herbs and food styling. Processing referred to the professional method based on the principles of hygiene. The use of seasoning was adjusted to the food habit of foreign guests who were not familiar with strong taste. Meanwhile, the styling referred to the portion, appealing presentation and coloring.
The chef having the hobby of playing Balinese gamelan also added that Balinese culinary appeal he intensely introduced through Breeze Resto was very harmonious with the venue of restaurant directly overlooking the Kuta Beach. Besides, the interior design was also set up with the concept of natural ambience. “While enjoying meals, guests can also see the sunset view on Kuta Beach. On that account, we can introduce the image of Bali through culinary tradition,” he explained. (BTN/ocha)
Two figures of Ubud Palace, namely (late) Tjokorda Gde Sukawati and (late) Tjokorda Gde Agung…