Chef Heri’s top pick from the updated menu is the 400-gram Lamb Shank. This hearty dish is inspired by his visit to Solo in Central Java, where he acquired an authentic recipe from a famous local street food vendor.
The ingredients are Solo style braised lamb, sweet soy sauce, shallot, chili and tomato. The dish boasts a tantalizing aroma and a burst of rich spices.
Another dish that guests should not miss is Ayam Bakar, a 500-gram boneless baby chicken with pumpkin shoot and chili jam, or you can also choose Larb Gai, Thai style minced chicken with iceberg, mint leaves, Thai basil and house-made sweet chili dipping sauce, if you love Thai food.
Chef Heri began his culinary journey in 2006 and has since contributed his expertise to several respectable establishments, including W Maldives, Le Méridien Bali Jimbaran, and InterContinental Bali Resort. Additionally, he played a pivotal role as a member of the pre-opening team at Salazon Bali.
As a chef, Chef Heri finds immense joy in exploring diverse cuisines, uncovering novel tastes, and has developed a discerning palate for high-quality ingredients.
Yet, the most rewarding aspect of his profession lies in his ability to utilize this knowledge and expertise to craft culinary masterpieces using locally sourced ingredients. His greatest joy in the kitchen is working with barbecue dishes, allowing him to create rich, inventive flavors.
Beyond the kitchen, he cherishes riding his beloved motorcycle and embarking on a culinary adventure during his well-deserved days off.
