Comfort is one of the most important elements when enjoying a meal. Flavor, texture, and presentation are equally essential, but to truly savor a dish, especially a hearty one, comfort is a must. And that’s exactly what Hotel Indigo Bali Seminyak Beach’s executive chef Heri Efendi wants guests to feel…comfort—combined with the experience of trying bold and authentic Southeast Asian flavors found in their all-day dining venue, Makase.
“What I want to create at Makase is like the same feeling as when people are going to a home, like a friend’s home. When you’re visiting a friend’s home, it feels warm and inviting.”
A warm welcome, paired with food and hospitality that is authentic, makes Makase a dining destination for those who want to experience Southeast Asian cuisine, and explore Indonesian dishes. Chef Heri shares that most guests opt to try local dishes—understandably so—as most travelers are looking for a full experience of the senses. Makase’s neighborhood-style design fits well with the feeling of cozy and comfort.
Portions are for sharing, architecture is modern yet charming, and dishes are packed with flavor, making a trip to Makase a memorable one, especially for travelers who are experiencing Asia for the first time.
Finding Inspiration
Home has been the first inspiration for Chef Heri to work in the kitchen, which is fitting for the feeling he wants guests to feel at Makase and all the other dining venues at Hotel Indigo Bali Seminyak Beach.
Growing up in a small town in West Bali named Jembrana, communal feasts and home-cooked meals were a staple in their household. Seeing his family prepare traditional food triggered his curiosity in the kitchen.
“When I was really young, I didn’t imagine myself as a chef. But then, I didn’t really understand why… one day, I helped my mom and my grandmother cook traditional food. And from then on, I felt like I wanted to study to become a chef. And since then, it’s just like a flow,” Chef Heri recalls.
From his early beginnings 18 years ago, his days as an apprentice at the InterContinental Hotel, working in the kitchen of renowned hotel brands like Le Meridien, as well as local establishments such as Cocoon and Salazon, and his international experience at the W Maldives, he has come a long way in the Food and Beverage industry, making a mark through not only with his friendly and approachable work ethic, but also through his discerning palate that favors bold and authentic flavors.
“I love to try hidden gem places. I like to try more authentic and more traditional places. I want to see how they cook and prepare dishes. Before I bring a dish to the professional kitchen, I want to see how they do it first. For example, the technique of smoking. In traditional places, they use wood. In here, I bring the smoker,” he shares.
“I try to bring all the traditional techniques with a different presentation. With the texture, plating, flavors, and how dishes are served to the guests. It’s similar yet different from the traditional techniques. But we want to bring traditional food because it’s still what people would look for especially when they visit a new place.” Being an explorer himself, Chef Heri knows what the guests are looking for.
Flavorful Fare
The Ayam Bakar (grilled chicken) is one of the dishes Chef Heri recommends. It takes the smokiness of the traditional Ayam Bakar, adapting his mother’s recipe but with a lower spice level.
Chef Heri likes working with Asian herbs and spices such as lemongrass for that distinct aroma, and also galangal, which is similar to ginger and turmeric, often used in Indonesian cuisine to make soup dishes like Soto, which can also be found on the menu.
“The aromatic galangal is Balinese. I tried to find it in the Maldives when I was there. It’s very nice. You mix it with the garlic and it tastes wonderful.”
While on one of his biking tours in Central Java, Chef Heri found a traditional dish called tengkleng, which inspired him to modify and create a version of the Lamb Tongseng, braising the lamb shank for 8 hours with local spices and herbs.
The Konro Bakar is another notable dish on the Makase menu. It’s a hearty dish using US Prime Beef Rib and is inspired by the rich spices of Sulawesi.
Dishes from other Southeast Asian countries like Malaysia, Singapore, Vietnam, and Thailand are also present, noting that the Tom Yum is also a must-try.
Cozy in ambiance and comfort in food, it truly feels like home with a modern take on traditional Southeast Asian flavors.
