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COOKING CLASS MENU
Discover the vibrant flavours and culinary traditions of Indonesia in a private, hands-on cooking experience with our Executive Chef, Pak Jiwa
Under Chef Jiwa’s expert guidance, you will learn the secrets behind some of Indonesia’s most delicious and authentic dishes and prepare your chosen dishes before sitting down to enjoy the flavours you have created
OPTION 1 – RECOMMENDED
Enjoy Chef Jiwa’s Signature 3-Course Cooking Class
OR
OPTION 2
Create Your Own 2-Course Menu
Choose your preferred Starter & Main Course or Main Course & Dessert from our selection below
CHEF JIWA’S FAVORITES | 3-Courses
Chef Jiwa’s Signature 3-Course Cooking Class
Discover the art of preparing Bumbu, the aromatic foundation of Indonesian cuisine, before creating a selection of Chef Jiwa’s signature dishes:
A Y A M – S A M B A L – M A T A H
–
P E P E S – I K A N
–
P I S A N G – G O R E N G
Your Selection | 2-Courses
Kindly make your selection below
STARTERS
G A D O – G A D O
Gado-gado, also known as lotek, is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong, served with a peanut sauce dressing.
O T E – O T E – U D A N G
Prawn & Vegetable Fritter, Tamarind, Palm Sugar Sirop
F I S H & C O C O N U T – C U R R Y
Roll Vegetable and Brown Sauce
I N D O N E S I A N – C H I C K E N – L E M O N G R A S S
S P I C Y – T H A I – B E E F – S A L AD
with Lemongrass Salsa and Chili
I N D O N E S I A N – P R A W N – S K E W E R
Braised Leek, Lime Tomato Foam
I N D O N E S I A N – S P R I N G R O L L / L U M P I A
P L E C I N G – K A N G K U N G
P R A W N – L E M O N G R A S S
S A T E – L I L I T
SOUPS
S E A F O O D & C O C O N U T -S O U P – S A S A K – S T Y L E
C H I C K E N – C O R I A N D E R & G A L A N G A L – S O U P
S O T O – A Y A M
Chicken Noodle Soup
S P I C Y – P R A W N – S O U P
M U S H R O O M – C A P P U C C I N O
O R G A N I C – L E T T U C E – S O U P
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...Great food, excellent service.
MAIN COURSES
I K A N – B A K A R – S A M B A L – K E M A N G I
Grilled or Pan Seared Fish Fillet with Local Basil Sauce
A YA M – T A L I W A N G
Twice Cooked Baby Chicken with Taliwang Sauce
C O R A L – F I S H – C O N FI T – O R A N G E – 5 S P I C E S & P O T A T O
S A M B A L – G O R E N G – U D A N G
Fried King Prawn with Chili Tomato Sauce
I N D O N E S I A N – N A S I – G O R E N G
Fried Rice
I N D O N E S I A N – M I E – G O R E N G
Fried Noodles
L O M B O K – C H I C K E N – G R E E N – C U R R Y
Desserts
L A Y E R – S T R A W B E R R Y – T I M B A L E – W I T H – A L M O N D – T U I L E
K E L E P O N
Sticky Rice Dumpling, Coconut and Palm Sugar
D A D A R – G U L U N G – U N T I
Sweet Crepes with Coconut
K O L A K – A M B O N
Cassava Ball in Palm Sugar Syrup
C R I S P Y – J A C K F R U I T – BALL
A S I A N – A P P L E – T A R T E – T A T I N
Almonds, Homemade Caramel Ice Cream, Vanilla Bean Sauce
