Rene Michelena, executive chef of the iconic Hong Kong dining Lily & Bloom, will be serving as guest chef at Dava Restaurant at the AYANA Resort and Spa, Bali for four nights from June 13-16, 2013. The Menu
Originally from the Philippines but raised in Chicago, Rene’s award-winning cuisine is described as “modern American with Asian sensibility." During his Bali appearance he will feature signature dishes from the Lily & Bloom menu via an 8-course menu that will also be available in a less satiating 6-course and 4-course versions - both with optional wine pairing.
The gifted Michelena was trained at The Culinary School of Kendall College in Evanston, Illinois and in 1998 was named Food & Wine Magazine “Best New Chef."
After a culinary exploration of Italy, Rene returned to USA and gained experience at many top-rated Italian restaurants. In 2010, he moved to Hong Kong to open Lily & Bloom where he has created a world-class menu together with anequally widespread reputation for innovation.
The Bali visit will be the second time Rene will have partnered with AYANA Resort in a guest chef role. His debut in Indonesia was a popularly acclaimed VIP Launch of Opus One also at the AYANA.
Back again, Rene Michelena will rejoin the kitchen brigade of the Dava- voted to the 2013 Miele Guide in recognition of its world-class service, cuisine and design. Dava’s chef de cuisine Jusman So’s regular a la carte menu will also be offered alongside Rene’s degustation menu.
Chef de Cuisine, Jusman So
Dava’s chef de cuisine Jusman So is also known for being the founder-chef of Singapore's much-lauded Sage Restaurant (2010/2011 Miele List).
Jusman, whose personal awards include Singapore's Best Rising Chef (World Gourmet Summit 2008), signature style is blending classic European technique, the highest quality imported and local ingredients and modern presentation, the result is simply a delight for every sense. 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.
Jusman's reign at Dava follows six years at Sage, a 40-seat fine dining restaurant that he founded in 2005 to critical acclaim. Sage was nominated “Best New Restaurant” at the World Gourmet Summit 2008, the same year Jusman won Best Rising Chef. Two years later, Sage was awarded one of Singapore’s Best Restaurants by Singapore Tatler magazine in 2010, before being named on the prestigious Miele List.
Jusman So is very much looking forward to the culinary collaboration with Rene Michelena.
AYANA Resort and Spa Bali
Gust Chef: Rene Michelana of Lily & Bloom
June 13-16, 2013
Guava coulis, diced star fruit, avocado, grilled frisee
Pumpkin and caviar
Gingered beetroot, akamiso, cashews, mache greens
Corned scallop and custard
Curry oil, candied popcorn
Apple bacon corn bread, pickled watermelon rind, coffee bbq sauce
Seared triple tail fillet
Seared foie gras, caramelized fennel and endive, banyuls reduction
Garganelli and lamb brisket ragu
Dried and fresh cherries, San Marzano tomatoes, salsa verdi
Grilled American beef rib eye
Bay leaf marinade, fava bean succotash
Young coconut tart, curry-carrot-caramel sauce, pineapple sorbet
Cost and Reservations
- 4 Courses Rp 560,000 ++ (US$68)
- 6 Courses Rp 680,000 ++ (US$82)
- 8 Courses Rp 830,000 ++ US$100)
Reservations are eseential.
Booking and information enquiries by telephoning +62 –(0)361 702222 or [Emailing Dava
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