Jimbaran Bay resort has undergone a two-year renovation.
Four Seasons Jimbaran Bay executive pastry chef Yusuke Aoki recently beat stiff competition in a five-hour cook-off in New York to take out a world champion title.
The Valrhona Chocolate Chef Competition winner was the only hotel chef to make the final.
His “Samurai” dessert combined chocolate with cinnamon kombu seaweed ice-cream, a red wine fig confiture, fresh figs and Japanese sansho pepper to add a tingling and numbing sensation. Yikes.
The dish was inspired by his homeland, Japan.
It’s now available at Four Seasons Jimbaran Bay’s Sundara restaurant.
Yusuke opened a temperature-controlled patisserie at Taman Wantilan that offers diners an unlimited selection of French classics with a local twist.
He is in the process of perfecting a Balinese organic chocolate; sourcing cacao beans from a family farm in Bali’s highlands.
Four Seasons Jimbaran Bay’s villa beach retreat is set on 14ha of hilly headland and tropical water gardens with hundreds of statues and shrines.
Its Taman Wantilan restaurant has been upgraded in line with the resort’s two-year renovation.
Four Seasons says it’s now a world-class dining experience with a wide variety of international cuisines that are cooked fresh to order.
Dining options include modern Asian, authentic Balinese and western favourites.
The dinner buffet is priced from about $65 (plus taxes).
(Top image: Four Seasons Resort Bali at Jimbaran Bay has relaunched Taman Wantilan restaurant, with the chefs taking centre stage with cooking stations and ocean views.)
- For more information visit fourseasons.com/jimbaranbay
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