Indonesian pride comes to life when people start talking about their food. From different parts of the archipelago, there are unique dishes, diverse tastes, and traditional ways of cooking.
Bali is no stranger to Indonesia’s diverse food culture.
At The Westin Resort Nusa Dua, Bali’s newly-renovated beachfront restaurant, Ikan, chef de cuisine Chef Fajar Kurniawan highlights authentic Indonesian food with modern techniques to show the world how robust and “culturally rich” Indonesia is.
“Bali is the best tourism place in Indonesia. We are culturally rich, and it’s very easy for me to showcase local food, presented with modern and international standards,” Chef Fajar shares.
With the abundance of food sources on the island, paired with his traditional influence in cooking, Chef Fajar aims to elevate Indonesian cuisine to modern and international standards.
This not only opens Indonesia’s rich food culture to the international stage but also supports local communities by sourcing fresh ingredients from local farmers and fishermen.
“Ikan is different because of dishes that have an authentic taste with modern presentation. We also have fresh ingredients because we collaborate with local farmers and fishermen to make sure that our products are always fresh.”
As a native of Bali, in Nusa Dua, Chef Fajar grew up witnessing fresh food from the traditional market. His mother, a traditional food seller would always take him to the market. “She sells traditional food like Bubuh Bali and Tahu Tipat. She’s the reason why I began to explore traditional food.”
From his early beginnings in helping his mother in the kitchen, he moved forward in his culinary career starting with a five-star hotel in Uluwatu as a chef de partie. He then worked in a Seminyak restaurant as a sous chef, before moving to Labuan Bajo as a senior sous chef.
Wanting to further his career, he continued as a the head chef for Indonesian and Asian Cuisine at an establishment in Kuta. And now, after a few years, he finds himself back in Nusa Dua.
“After my experience, I’ve come back to Nusa Dua at The Westin Resort Nusa Dua, Bali as Indonesian Chef De Cuisine.”
Chef Fajar, only in his 20’s, is a young and optimistic chef, who sees positive opportunities laid in front of his thriving career. “As a young chef, I always enjoy doing my job because I have more spirit and desire to seek new innovation in culinary.”
As chef de cuisine, he believes that one of the ingredients of a harmoniously running kitchen is “clear communication and strong management to maintain quality in products.”
He describes his style of cooking as “authentic and modern” at the same time, making sure that he uses fresh and local ingredients to enhance the taste of his signature dishes.
Some of the ingredients diners can find in his cooking are virgin coconut oil, kemangi leaf, kafir lime or jeruk limo Bali, and cloves.
“These are the best local ingredients from Indonesia, basically from Bali. All of these ingredients are easy to find and use, and also have a strong aroma and flavor.”
Chef Fajar assures that all dishes at Ikan are made with his traditional methods of cooking, influenced by his upbringing, showcased with modern presentation that appeals to guests from all over the world.
Dishes that he recommends from the Ikan menu are Salmon Gohu from Maluku, Jimbaran Prawn, and Lobster Laksa Jakarta, all inspired by different parts of Indonesia.
For guests who are searching for an upscale traditional dining experience, Ikan is the beachfront dining spot in Nusa Dua that highlights Indonesian and seafood dishes with an authentic taste and modern style.
Ikan Restaurant
The Westin Resort Nusa Dua, Bali
Kawasan Pariwisata Nusa Dua, Btdc, Jl. Nusa Dua No.3, Benoa, Kec. Kuta Sel., Kabupaten Badung, Bali 80363
Opens at Summarecon Bekasi">
