The Legian Bali Celebrates With Four Hands Dinner

Last August, The Legian Bali celebrated it’s 20th anniversary with a Four Hands Dinner created by executive chef Luke Macleod and chef Daniel Sia of The Disgruntled Chef in Singapore.


Last August, The Legian Bali celebrated it’s 20th anniversary with a Four Hands Dinner created by executive chef Luke Macleod and chef Daniel Sia of The Disgruntled Chef in Singapore.

OVER THE PAST two decades, The Legian Bali has made the dreams of countless holidaymakers, honeymooners and travelling families to Bali come true. The resort has served as the ‘home away from home’ to many loyal repeat visitors. The Legian Bali is always a prime choice for a luxury beach retreat within Bali’s upscale beach resort strip of Legian and Seminyak, garnering numerous achievements and various accolades through the years.


This year’s anniversary celebration carried the theme, ‘Legendary Service, Perfected from Luxury Heritage’. The main highlight to commemorate the resort’s wonderful decades of services was a ‘Four Hands Dinner’ on August 5, prepared by executive chef Luke Macleod and chef Daniel Sia of The Disgruntled Chef in Singapore.

The dinner was an ode to Bali and at the same time, a nod to looking outward and seeking collaborations. As a wine pairing dinner, the two chefs based their dishes on the flavors of the wines. They did some tastings, read about the wines and played with combinations. “We created dishes that showcased the best of what we do with the paired wines. Thankfully the dishes and wines went well together without much tweaking,” chef Daniel says. “Our two menus seemed to come together quite easily like Ying and Yang,” chef Luke affirms.


Luke explains: “We both love French Cuisine and have a passion for Asian flavors. We like to blur the lines between the two, not ‘fusion cuisine’ but an expression of where we have both worked and travelled. As chefs of course we love travelling, eating and cooking.”

“We both like to use ingredients that are fresh and seasonal. And our cooking styles still rely on traditional French cooking techniques, not abstract or experimental or ‘too out there,’ Daniel chimes in.

Of the dishes he created, Daniel says “The dishes reflect my personal food philosophy: fresh, respect for classics, Asian touches, flavorful.”


While Luke said that he tried to highlight some ingredients that you will only find in Bali and Indonesia. “Since we were the hosts and celebrating the resort’s anniversary, we chose many local ingredients. The true Balinese black pig, warm water oysters from Sumbawa and wild peppercorns, Bisbis goat’s cheese, a new and very interesting product from Wanaprasta here in Bali and a wonderful duck from a cool French guy named Cyril and his farm Epikure. Daniel’s dishes were awesome from his crab, ikura and squid ink puffs, all the way to the coconut semifreddo with peanut and chili.”


Since the age of eleven, Chef Daniel Sia’s hands have never left the stove, or his heart, the kitchen. When asked about his earliest food memories he says: “ I can’t remember everything I ate while growing up except for hawker and street food such as ban mian, coagulated pig’s blood and home cooked Peranakan fare like chap chye, and Western dishes like garlic escargots when I tagged along on overseas family trips.” But apparently these memories were strong enough to solidify his intent to remain in the kitchen. He worked diligently in practicing classical French cooking techniques at leading pioneer French restaurants Au Petit Salut and Les Amis in his early years, before taking on the role of stagiaire at Michelin-starred restaurants La Gavroche, with Michel Roux Jr, and The Oak Room with Marco Pierre White. In 1999, Daniel pressed on for four years at the Marmalade group since its first outlet as Head Chef, adding on private catering service, Marmalade At Home, to his profile. He then set his sights on overseas fine-dining restaurants in London, Hong Kong (The Fourth Floor at Harvey Nichols) and Shanghai (La Plantane with Justin Quek). In 2008, the well-seasoned chef returned to Singapore, accepting the role of Executive Chef of then-brand new restaurant & bar, The White Rabbit. Two years later, Daniel made his debut as Chef-Owner of The Disgruntled Chef at Dempsey Road. Formerly a private house surrounded by lush greenery has become one of the pioneers of small plate-big plate menu concept, doing away with the unnecessary formalities of a stereotypical fine dining restaurant. “We’ve always stuck with this declaration: Despite it’s quirky name, The Disgruntled Chef is serious about it’s food, innovative cocktails, great wine and warm service. Since its opening in 2010, there has been no looking back. Every process undertaken, from the ingredients sourced to the way service staff are trained, has been with the firm belief that informality should not mean cutting corners on anything.”


It was a lovely evening, the two chefs seemed to work side by side seamlessly. The menu, although created separately, did not feel like it came from two chefs but melded together perfectly. The dinner served as a great way to celebrate a milestone for one of my favorite resorts on the island. Congratulations to The Legian Bali. Here’s to more years and more fabulous dinners to come.

Jalan Kayu Aya, Seminyak Beach
T: +62 361 730622
IG: @Thelegianbali
Facebook: Thelegianbali

Written by Jed Doble Photographs by AKI September 13, 2016.