Story By Lee Xin Hui for Travel Weekly Asia
Alila Hotels & Resorts, one of three brands under Two Roads Hospitality, has refreshed its culinary offerings with two restaurants – one new and the other, revamped – in southern Bali.
QUILA – a portmanteau of ‘qui’ (he who transforms) and ‘la’ of Alila ¬– is the latest dining experience offered at Alila Villas Uluwatu. Aimed at “(exemplifying) multi-sensory savoir-faire”, according to Marco Groten, general manager, the restaurant offers diners a daily-changing dinner menu curated by executive chef Marc Lores Panades.
“The culinary scene in Bali is constantly changing and chefs are always looking to introduce the unexpected, which is evident at QUILA,” shared Groten.
“Since the launch, we’ve had numerous chefs visit to participate in the gastronomic surprise that we are offering.”
Here, dishes are Mediterranean-inspired creations, which combine fresh seasonal local produce with modern cooking techniques. What’s unusual is that there is no menu here, as each plate is tailor-made to each guest’s likes and dislikes.
The restaurant takes a maximum of 10 guests per night in its five-table indoor setting, to ensure an elevated and intimate dining experience.
Story by EatVacation
The combination of calming views and delicious foods never disappoints food lovers, which means the guests are able to witness nature while eating great cuisines. With lush rainforest views from every table, Alila Ubud’s Plantation Restaurant is a wonderful setting for an unforgettable meal, crafted around a farm-to-table concept, inspired by Bali’s rich bounty of fresh, seasonal and organic produce created by Chef Erwan Wijaya. The thing is he also involves old-fashioned French cooking methods to those menus but never neglects the value of traditional recipes. That means the restaurant offers common Indonesian foods as well, including Perkedel Jagung, Betutu, and much more.
Plantation Restaurant represents how they cultivate ingredients for their foods and drinks. That means they only use fresh veggies and fruits either cultivated from their own garden or bought from local markets. It is even possible to witness their organic garden nearby, where the chef often picks fresh spices, vegetables, and herbs there. Not to mention it is possible to learn how the local gardener applies traditional farming practices, while enjoying delicious foods and refreshing drinks. Taking advantage of the abundance of fresh produce available to them, the Plantation team has created seasonal tasting menus that celebrate the best of Bali.
Story & Interview by EatVacation
The newly unveiled QUILA dining room at Alila Villas Uluwatu, Bali offers an exclusive journey of gastronomy where every bite is exquisite and loaded with multi-sensory surprises. Diners seeking a culinary thrill are taken on an exhilarating ride for all the senses in a daily-changing dinner menu comprising a variety of different plates, artfully tailored by Executive Chef Marc Lorés Panadés. Each plate is perfectly sized to deliver a powerful punch, a flavoursome bite, or a provocative palate. Recently we had the chance to sit with Chef Marc Lorés Panadés and ask him a few questions about his background and culinary philosophy. Here is what he had to say.
Why did you decide to become a chef? What other back-of-the-house positions have you previously held?
There’s not a big breaking point or decision that I became chef. After 3 years studying sociology I decided to move back to my hometown and try hospitality. I was looking for some manual work and Chef was something that I gave a try. But it wasn’t vocational or really into this on that time. I’ve been in almost all the positions in back of the house and also in front. Also to learn more English I was porter one summer in a hotel in London.
What is your favorite cuisine? How many different types of cuisine are you capable of producing?
One of my favorites is Thai cuisine. I guess it’s because was the first one I got in touch and also after working in a Mediterranean Thai restaurant I was travelling one month in this country. Also Indonesian is becoming the other one. Mainly all range of European food like Catalan, Spanish, Italian, French, Thai food and Chinese. Also a bit of Indonesian now.
Article by Forbes Travel Guide
The secret is out on Bali’s captivating charms. Its stunning beaches, scenic rice paddies and deep sense of spirituality drew nearly 5 million foreign visitors in 2016, up a million from the year prior, according to the Bali Government Tourism Office.
But even as the island becomes more and more popular, Indonesia’s tourism hub has honed delivering a luxurious experience without losing its culture.
This one-of-a-kind travel experience is a big reason why Bali surfaced as a new luxury leader in our 2017 Forbes Travel Guide Star Awards, which we announced on February 22. It marks the first time we have rated the destination.
What’s Hot In Bali
Marco Groten, general manager of chic eco-luxe hotel Alila Villas Uluwatu, reports that luxury travelers are embarking on leisure trips with curated five- to six-day itineraries. “This trend is inspiring high-end resorts to create experiences that are indigenous, less commercial, local and secluded,” Groten says. “Bali presents such diversity within the hospitality segments, catering to travelers’ many varied desires. Whether they are after cultural and spiritual experiences, recreational activities, fine cuisine or adrenaline sports, Bali is able to produce personalized experiences for each and every individual.”
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