Jusman So, founder-chef of Singapore's much-lauded Sage restaurant has been appointed Chef de Cuisine at Dava, the signature fine dining venue at AYANA Resort and Spa Bali.
Jusman, whose personal awards include Singapore's Best Rising Chef (World Gourmet Summit 2008), has introduced a new menu highlighting his signature style. Blending classic European technique, the highest quality imported and local ingredients, and modern presentations make Jusman So’s culinary offerings a delight to see, smell and taste. Visually stunning, each dish is a masterpiece of color, texture and form, while delivering the perfect balance of flavors inspired by the imagination and precision of this celebrated chef.
Jusman's arrival in Bali at Dava follows six years at Sage, his critically acclaimed 40-seat fine-dining restaurant that he founded in 2005. Sage was nominated “Best New Restaurant” at the World Gourmet Summit 2008, the same year Jusman won the Best Rising Chef accolade. Sage was also named one of Singapore’s Best Restaurants by Singapore Tatler Magazine in 2010, before earning a place on the prestigious Miele List. Before creating Sage, Jusman was at the Harbour Grill & Oyster Bar at the Hilton Hotel Singapore.
"I am very excited to join the team," said Jusman. "A restaurant like Dava gives me a platform to do what I love to do, in terms of creativity and providing a unique dining experience for guests." Jusman, a passionate surfer when he's not in the kitchen, said his signature dish is foie gras: "Whether served as a cold pate or sautéed, it's one dish that a lot of my customers came back for in Singapore. The new menu at Dava features one of my all-time favorite foie gras creations."
New Menu Degustation by Chef Jusman So
Dava – AYANA Resort and Spa Bali
Carpaccio of yellow fin tuna with daikon braised in seaweed broth,
quenelle of marinated daikon and wasabi emulsion
Tomato & Gorgonzola Terrine
Terrine of Gorgonzola cheese mousse and roasted peppers
with oven-dried tomatoes, avocado gazpacho and black
balsamic jelly with garlic confit
Roasted grouper fillet resting on fennel confit gratinated
with brioche crumbs and rouille, pastis scented bouillabaisse jus
Sautéed duck foie gras on raisin corn bread with
beetroot capellini, dried and candied orange
with black grape emulsion
Grilled grain-fed beef tenderloin with potato puree and roasted porcini mushroom, mille feuille of red onion confit and béarnaise sauce
Valrhona’ chocolate fondant with espresso ice-cream and
cannelloni of strawberry and hazelnut compote
4 Course @ Rp 390,000++ (US$53.60)per person
6 Course @ Rp 500,000++ (US$69) per person
[AYANA Resort and Spa Bali]
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