HANGING GARDENS OF BALI

cooking techniques that combine global flavors and a strong focus on local ingredients and savors. Three Elements also offers an extensive wine list, wine by the glass, as well as classic and signature cocktails.

Chef Ridwan Hakim, the Corporate Executive Chef of Hanging Gardens International has dedicated himself to the progressive culinary masterpieces that allow him to follow his tremendous imagination to bring the classic dishes to the next level and reflect the freshest of ingredients, and presentation.

- Trim excess fat and silver skin on the top of the short ribs, and brine it for 4 hours in brining liquid.

- Char the short ribs on charcoal grill for 4 minutes and let it cool down, vacuum pack the short ribs and cook in sous vide at 56°C for 48 hours. Open the vacuum pack, portion the short ribs into 150 gr (bone out) rectangular shape and sear quickly in skillet for 2 minutes.

- On the sauce pan sauté all ingredients to make a sauce until it softened, then add beef stock and reduce by half, add demi-glace powder and cook for another 15 minutes in simmer mode, pour into food processor and blend it, add beef stock to adjust the thickness if necessary.