ARWANA’S PRIVATE PARADISE
IF YOU’RE IN THE MOOD FOR A PREMIUM, JIMBARAN-STYLE SEAFOOD FEAST, FOREGO THE HOLIDAY MASSES OF JIMBARAN BAY AND PLAN INSTEAD TO ENJOY THE PRIVATE, WHITE SANDY BEACH COVE THAT ARWANA SEAFOOD RESTAURANT CALLS HOME.
At the helm of the casually sophisticated beachfront restaurant within the Laguna, A Luxury Collection Resort & Spa in Nusa Dua, Arwana’s Executive Chef, Made Putra, has been perfecting the Laguna’s cuisine for over 15 years. Recognized as one of the island’s most humble celebrity chefs, his accolades range from ‘King of Kitchen South East Asia’ to ‘Chef of the Year by Hospitality Asia Platinum Awards 2008 – 2010’. He proudly represented Bali as a ‘Super Chef’ for two seasons on the widely watched ‘Allez Cuisine’ television show cooking competition.
Known as an astute planner and trusted leader, Putra is in direct day-to-day contact with his staff and enjoys sourcing Arwana’s seafood daily from the freshest catch available at Jimbaran’s famous fish markets. He is also no stranger to cooking for kings and queens as he recently returned to his beloved kitchen from a glitzy visit to Thailand. Joining five of the most celebrated chefs from The St. Regis resort network, Putra and his illustrious associates cooked for the Queen of Thailand to celebrate her birthday as well as to help support a charity cause that is close to her heart.
Putra’s diligence and attention to detail pay off as soon as the linen napkin is thoughtfully placed across your lap. Although the air-conditioned section of the restaurant is tempting at the noon hour, we can’t resist choosing a shaded spot al fresco with views of the resort’s beachfront coconut grove, tulip-red beach umbrellas along the Laguna’s private bay and the smooth concrete beach walk that beckons us for an afternoon post-lunch walk.
Two healthy sashimi platters arrive, appointed with just the right variety of perfectly-trimmed Tasmanian salmon and imported octopus, as well as Indonesian-sourced prawn, tuna and butterfish caught near the deep, clear waters of Sumatra. The simple dish is artistically presented on a translucent, aquamarine-tinted glass rectangle, accompanied by whisper-thin slices of super fresh pickled ginger, cucumber, white Chinese cabbage, lemon wedges and an adorable, leif-shaped wedge of Japanese horseradish. We savor every bite, but the butterfish stands out from the stiff competition of mouth-watering delights, so sumptuously tender and pure in every respect.
Next, two bowls of Portobello-hued lobster soup are discreetly placed before us, topped with an earthy (and welcomingly decadent) Southwestern mélange of avocado, sour cream, chile and poached lobster drizzled with lime oil. Let’s just say that not many words are exchanged during this course, as each full-bodied spoonful of artisan goodness is enjoyed amidst the quiet sounds of gently rustling palm fronds and the rising tide lapping against the beach’s gilded sands.
The chef seems to have an obsession with lobster, not something any of us are complaining about. The perfect specimen of medium-rare wagyu beef is presented with a little ‘surf and turf’ flair, garnished with a generous lobster tail and flavored with a heady mixture of black pepper and mint. Floating effortlessly on a bed of creamy potato gratin, the beef is surrounded by its own vegetable garden, showcasing the very best of Bali’s cool mountain farms and their boutique produce. Always in tune with how to combine a luxe experience with respect to environmental sensitivity, the Laguna continually strives to improve upon an already respectable Earth Check rating by sourcing as many locally grown products as possible. Except for the imported Australian beef, everything on our plates is grown on Bali including mini-zucchini, crisp green beans, paragon mint, baby corn and delicate mushrooms delivered to the resort daily.
Honoring Bali’s most beloved local ingredient, a scoop of homemade coconut ice cream is the ideal way to end this indulgent, yet health conscious four-course meal. Accompanied by sweet Bedugal strawberries and perfectly cut cubes of coconut gelee, the icy sweetness is refreshing and a perfect way to celebrate Putra’s interpretation of Bali’s natural goodness.
