THE BALI’S STORY

Hence the name Nyepi, meaning “to keep silent” in the local language a day fully dedicated to connecting oneself more closely with God (Hyang Widi Wasa) through prayers and at the same time as a day of self-introspection to decide on values, such as humanity, love, patience, kindness, and others, that should be kept forever.

Dining

Wild Ginger Restaurant is breezy and bright by day, serving an array of breakfast dishes and lunchtime specials in a spectacularly picturesque, by night, it transforms into a dramatic food theatre. The perfect place to relax and soak up the exciting dining experience. This all-dining restaurant presents a culinary journey through the ingredients, the flavorsa and the seasons of Bali. Offering an à la carte selection of delicious appetizers, entrées and desserts as well as unique tasting menus with optional wine pairing. Using the highest quality products with impeccable techniques to create a wholesome experience to all diners.

- 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.