The Legian Bali’s Four Hands Dinner

Come 3 March, chef Philip Johnson of e’cco bistro and Madame Rouge, Brisbane will showcase his modern Australian culinary sensibilities at a collaborative dinner with The Legian Bali’s executive chef Luke MacLeod, making the highly anticipated eight-course meal (Rp.1,600,000/person with wine pairing; S$ 170) an impressive start to the resort’s Four Hands dinner series for the year. With their combined long-standing history of international achievements, the duo’s creations will feature locally sourced fresh ingredients from specialty organic growers in and around central Bali, with select seafood items obtained from the fishermen of Jimbaran and the neighbouring island of Lombok. Expect exquisite dishes such as Red Rice Miso Glazed Mackerel served with smoked cashew cream, eggplant and black garlic. Jalan Kayu Aya, Seminyak Beach. Tel: +62 361 730622