Bali Paradise

Home of Flavours at Manisan Bali, The Golden Age of Indonesian Archipelago Culinary

Cocooned within a breezy Ubud rice field, Manisan Bali is a well-designed space that remains sensitive to the island’s rich cultural heritage

Home of Flavours at Manisan Bali, The Golden Age of Indonesian Archipelago Culinary
Manisan Bali
Manisan Bali. Home of Flavours at Manisan Bali, The Golden Age of Indonesian Archipelago Culinary 

Home of Flavours at Manisan Bali, The Golden Age of Indonesian Archipelago Culinary

TRIBUN-BALI.COM, GIANYAR - Cocooned within a breezy Ubud rice field, Manisan Bali is a well-designed space that remains sensitive to the island’s rich cultural heritage.

It provides the perfect setting to showcase the diverse and exotic flavours of the Indonesian archipelago in style.

A picturesque pathway leads to a 350-year-old Javanese Joglo that also lends itself to wedding celebrations and private events.

Manisan offers discerning guests an authentic dining experience featuring home-style dishes cooked with integrity with flavours from around the archipelago.

Currently, Manisan has launched a new menu curated by Indonesian Legendary Chef and President of Indonesia Chef Association, Mr Henry Alexie Bloem whom appointed as Culinary Advisor for Manisan, who has sourced the nation’s best recipes on his extensive travels.

Partnering with the Resort Executive Chef, Ganesha, both Chefs bring more than 10 years of culinary experience from around the world to this new role.

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Through this new menu, Manisan tries to introduce to the guest that every region in Indonesia has its own characteristic in the processing and unique taste presentation for each local cuisine.

Manisan offers discerning guests an authentic dining experience featuring home-style dishes cooked with integrity with flavours from around the archipelago.

The rich cultural heritage of beautiful archipelago holds stories waiting to be told.

At Manisan Bali, authenticity plays an inescapable part of Indonesia’s Golden Age of taste.

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Editor: Irma Budiarti
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