RAMU Kitchen was conceived to highlight the bounty of Bali. Collaborating with Balinese farmers, this Ubud-based restaurant sources the best local ingredients from the island’s land and sea, creating a menu of Asian-Mediterranean fusion flavors.
Located within the artsy boutique hotel Titik Dua, Peliatan Ubud, RAMU is inspired by the Balinese philosophy of Tri Hita Karana, the three elements of well-being consisting of human connection with God, nature and fellow human beings.
Through food, drink, and even out-of-restaurant experiences, the restaurant hopes to foster a connection between the diner and its products, drawing a deeper awareness and appreciation for the ingredients and where they come from—aka mindful, mindful dining. Executive Chef Joshira Yugopradana then presents a rotating seasonal menu that adapts to what is currently available from local farmers and producers.
However, this local celebration is by no means ‘traditional’. Indonesian flavours, spices and ingredients are certainly present, but they are cooked and served in new ways. RAMU’s signature dishes best exemplify this (below).
Pate Petai, a version of pâté inspired by the traditional Indonesian dish sambal goreng ati, consisting of chicken liver, petai beans (also known as ‘stink beans’) and a spicy balado sauce.
Duck And Brie Cheese Focacciaa duck confit fusion that uses local brie cheese, which is usually paired with Western cuisine, and hoisin sauce, which is a common pairing in Asian cuisine.
Coconut and Seafood Ceviche, a Peruvian-Indonesian dish that combines two of the coast’s most abundant ingredients; seafood and coconut, with seasonal line-caught fish, prawns, Lombok octopus, coconut milk and baked yam.
Fish Risottowith a tasty Lemon Buttered Roast of the Day over Japanese risotto and topped with Parmesan and Gruyere.
The same ingredient-focused philosophy extends to the restaurant’s signature cocktail menu. For example, Brine it is a drink made from rum mixed with green pepper and ‘opens‘, a pickled vegetable condiment served alongside Indonesian dishes; AND Basilmade up of clarified rum, Campari, pineapple basil and basil oil, really accentuating the flavor profile of the basil leaf in this drink.
“The growing restaurant industry in Bali creates a number of challenges for our local suppliers: restaurants require a supply of a specific product and quantity, forgetting that the fish they catch is not the same every day, the vegetables always grown at the same time and unpredictable weather also interferes with the growth and harvesting process,” shares chef Joshira. “We wanted to change the narrative, create dishes made with available ingredients, rather than the other way around. For example, fish for our fish risotto it can change according to the season and we will therefore have to adapt our way of cooking while maintaining its quality standards.
Picnic – a direct connection
Despite already having a product-focused menu, this is not enough for RAMU – they want their guests to connect directly with these products. That’s why they created ‘Picnic’, an out-of-restaurant experience that invites guests to visit their local partners – the producers and suppliers.
A different curated experience is organized each month, ranging from visiting Bedugul farms, to learning spearfishing or making Balinese sea salt. It’s an ever-changing list of activities designed to further cultivate an appreciation of the ingredients used and those who produced or sourced them.
RAMU Kitchen
+62 811-3897-976
ramu@titikdua.id
titikdua.id/ramukitchen
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