Based on our recent sneak preview, Bali is certain to be impressed at the coming Official Grand Opening of the Jumana Restaurant and Bar at the majestic Banyan Tree Resort, Ungasan.
On an island packed with talented celebrity chefs, it's especially heartening to discover a "local boy" reigning supreme and more than holding his own at a truly international class restaurant. Such is the case with the Jumana's dynamic Chef de Cuisine, 32-year-old Mandif Warokka who heads the impeccably appointed fine dining cliff-top restaurant. Chef Mandif brings a renewed avant-garde menu of cutting edge French-Japanese cuisine to the ultra glamorous destination restaurant which includes a stylish Shisha Bar and Lounge and an exceptional wine cellar.
Designed to bring an unparalleled epicurean experience to a leading luxury resort, Jumana ("White Pearl' in Arabic), offers an ultimate culinary experience in an inspired setting personalized dishes that focuses both on fine ingredients and distinctive flavours.
Despite his relative youth, Chef Warokka, has won prestigious Gold, Silver and Bronze awards for his culinary expertise, cooking along the way for well known identities, such as the former US Secretary of State, Condoleeza Rice, the Sheik of Abu Dhabi, the former Prime Minister of Thailand and Manchester United's Alex Ferguson.
Born on the Indonesian island of Biak and raised in North Sulawesi, Chef Warokka entry into the world of fine cuisine began as a Culinary Trainee in 1998 in Malaysia at the Berjaya Langkawi Beach and Spa Resort. He then re-located to Dubai where he worked as a Commis Chef at the prestigious Nad Al Sheba Golf and Horse Racing Club,- home to the richest horse race in the world, The Dubai Cup.
Inspired by the chefs he met along his professional journey, Mandif moved to the Netherlands for a stint working at the Tulip Inn Amersfoort where he expanded his knowledge of culinary techniques and honed his management skills.
Heading back to the United Arab Emirates, he worked at the five-star Al Raha Beach Hotel Abu Dhabi in charge of the 80-seat Sevilla Restaurant as Chef de Partie.
In September 2007, he was appointed Sous Chef at the Desert Palm Dubai, responsible for cuisine at the award-winning Rare Restaurant.
In August 2009, he joined the pre-opening team of Banyan Tree Resort, Ungasan where he heads the Jumana Restaurant and Bar - conceiving and directing dishes that vie for attention with the breathtaking architecture and views of a restaurant suspended on a cliff over the Indian Ocean.
During our visit, memorable moments were provided by courses that included: Seared Foie Gras with candied olive, macadamia, baby leaves, onion marmalade; Ama Ebi Tartar with Avruga caviar, avocado guacamole, gold leaves, miso dressing; Veal tail Ravioli with puy lentil and French onion soup; Black Miso Cod and Seared River Prawn with cauliflower puree, spinach pocket, grilled leeks, nasturtium, miso sauce. For us Chef Warokka's signature dishes is without equal - Wagyu No.9 Duo - syrah braised short ribs and grilled strip loin, comte potatoes, glazed roots vegetables and red wine sauce. The final act was a decadently indulgent 70% Valrhona Grand Cru Soft Chocolate Cake served with almond crustilant, fleur de sel, orange spaghetti and raspberry sorbet.
[Banyan Tree Resort, Ungasan Bali]
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