The prestigious international culinary competition Bocuse d’Or Asia Pacific 2014 was held in Shanghai, China June 26-27, 2014.
Click Image to Enlarge
The Kayuputi team
Representing Indonesia at the event was St. Regis Bali Resort’s Kayuputi Chef de Cuisine Gede Agung who traveled with his culinary team to demonstrate their skills proven over a long selection process held in Indonesia.
received accolades for their performance in Shanghai, earning compliments for innovation in menu design and presentation.
“Simple, yet elegant,” is how Chef Gede describes his approach to Kayuputi’s cuisine and this concept was especially showcased in such award-winning delights as the Medallion of Lamb Fillet and Braised Lamb Shank Dumpling with mushroom velvet agar agar o
f pickled beetroot and red onion topped with rosemary infused mint spherical. The team also used unveiled their ‘Squid Ink Bread Crusted of Bakkafrost Salmon Fillet’ (Balinese fresh salmon acar kuning with Sturia caviar
), complemented with cannelloni of braised fennel-leek with lime and carrot coulis.
Sponsored by prestigious international and Indonesian brands including Sturia, Rougie, Elle & Vire, Finna, and Diamond
- Team Indonesia
perfected Chef Gede’s approach to “carefully combining the ingredient to ensure they speak for themselves.’
Winning the top honors in Shanghai were Hidek Takayama, chef at La Maison de Gill,
meaning Team Japan
will fly to Lyon in January 2015 to participate in the Bocuse d’Or final
. Also qualifying to compete in Lyon were Eng Tong YEW (Singapore) and Kenneth LOKE (Malaysia) who respectively won silver and bronze, qualify them for the final.
Also traveling to Lyon will be 4th place Team Australia and 5th place Team South Korea.
participation at Bocuse d’Or Asia Pacific
was support by Bali Culinary Professionals.
Discovery Tours. Articles may be quoted and reproduced
if attributed to http://www.balidiscovery.com.