Escape from your demanding daily routine to have a deep communion with nature at Buahan, a Banyan Tree Escape. Located in the still-pristine Payangan area, North Ubud, Bali, the resort gives guests a mesmerising experience of the surrounding forests and hillsides.
The resort also seeks to bring its guests closer to nature through food. Eighty percent of the resort’s plant-based ingredients (such as baby cabbage, ginger torch flower, and moringa) are freshly sourced from its on-site garden. The kitchen team uses the Buahan area’s fresh bounties, like baby chayote, mulberry, and stingless bee honey.
With a goal of enticing mindful travellers with culinary delights using Bali’s fresh produce, the resort has recently come up with a number of exciting culinary programmes and announcement.
New executive chef to highlight Indonesian delights at Buahan, a Banyan Tree Escape
The resort recently appointed a new executive chef (also known as the culinary curator), Sheandy Satria. Satria specialises in authentic Indonesian cuisine and is passionate about highlighting the diverse and rich flavours of local cuisines. He was trained in the Oberoi Centre of Learning and Development in New Delhi, India and used to work at The Oberoi Beach Resort, Bali, where he had the privilege of creating menus for a number of royalties and the heads of various states.
His passion is reflected through the resort’s Heritage Timbungan menus, available at the resort’s Open Kitchen. It comprises an Indonesian set menu (featuring seven dishes) and a Balinese set menu (featuring five dishes).
The Indonesian set menu includes Java island’s Sayur Pecel (raw vegetable salad) using fresh farm vegetables, peanuts, chilli and peanut sauce dressing and Udang Bakar (grilled prawn) served with the hot dabu-dabu chilli typical of Manado, North Sulawesi. These foods are served alongside a number of Balinese favourites, like the Ayam Srosob, a free-range chicken cooked in bamboo and served with grated coconut. This set menu is priced at Rp950,000 per person.
Meanwhile, the Balinese set features the island’s famous vegetarian Sayur Urab, which is green vegetables made with local spices, served with grated coconut, kaffir lime and chilli. North Bali, meanwhile, is well-known for its fresh seafood and is represented with Timbungan Ikan, fish marinated in Balinese spices, tomatoes and basil leaves and is cooked in bamboo. This set menu is priced at Rp750,000 per person.
Exciting culinary collaborations with Dapur Bali Mula
The resort also created two culinary collaborations with acclaimed local and international guest chefs in the next few months to come.
In October 2024, Dapur Bali Mula (Bali Mula Kitchen) founder chef Gede Yudiawan, known simply as chef Yudi, will team up with the resort’s culinary team to impress the guests with unique Balinese cuisine. His cooking style uses ancient recipes from the island’s ancient Bali Mula people. He wants to preserve this tradition while introducing the most authentic form of Balinese cooking to the whole world.
Then, in November 2024, chef Ivan Brehm from Singaporean restaurant Nouri will delight guests with his signature culinary style, which he calls crossroads cooking. As its name suggests, his method brings together techniques and recipes from various culinary heritages from across the world. During his appearance as guest chef at the resort, he will create a unique fusion of Balinese and international flavours.
In order not to miss out on the upcoming culinary collaborations and for more information about the resort, go to escape.banyantree.com or Instagram account @banyantree.escape.
