The English novelist Jane Austen once said, “There is nothing like staying at home, for real comfort.” Isn’t that true for you, too?
So when travelers are away from home, the closest one they can find while in Canggu is The Holiday Inn Resort, with a cozy, feel-at-home vibe at the resort’s all-day indoor dining spot, Roomah. As the head of the resort’s kitchens, Executive Chef Suhaimi Atas, or Chef Semi as he likes to be called, assures that guest comfort and satisfaction are his top priorities, as well as his team’s.
“It’s important for me to know our guests’ feedback so we can improve our food in presentation, quality, flavor, even in quantity. I always tell my team that it’s not about satisfying me or making me happy, it’s about satisfying the guests,” Chef Semi shares.
With his 24 years of experience, his worldwide influence is found in Roomah’s all-day dining menu, with dishes such as cold Mezzeh, Tajik Chicken Soup, Singaporean Chili Prawn, Taiwanese Rice Noodles, and Sop Buntut (his mother’s recipe) to name a few. His early knowledge and inspiration for cooking is his mother, who would always prepare lavish meals of starters, main dishes, and desserts: Mie Padang, Sate Padang, and Beef Rendang, to name a few.
And this is the same concept that he aims to bring to Roomah, which translates to house in the Indonesian language. Roomah is a warm and cozy space for guests to relax and enjoy hearty, satisfying meals. With Asian and international fare, there’s always a dish that will resonate with each guest. They also serve a Nikkei set, inspired by Japanese-Peruvian cuisine, which offers “something different” to the international diners in Canggu.
Chef Semi has come a long way from his early beginnings as a commis chef at Country Kitchen Restaurant, a semi-fine dining restaurant in Jakarta, slicing fruit all day for almost 3 years. However, there he had a supervisor who ingrained in him—“If you want big achievements, you need to dream big.” So he did not limit himself and set out to work in top hotels and restaurants all over the world.
He then joined Kempinski Jakarta, where he worked the ranks for four years. His first international experience was with Jumeirah in Dubai, where he worked his way until becoming Sous Chef. He has since worked in Morocco, Tajikistan, and Thailand. He narrated how relentless he was in dreaming and achieving big, comparing how the international kitchen differs from the local one.
“I encourage all chefs who are starting to get international experience. When we stay in one place, we learn one way. But internationally, everyone you meet is important, you can learn different things from people from different places. Asians can be a little bit sensitive, but when working abroad, competition is tough so everyone is focused and strong.”
After over two decades in the industry, Chef Semi now mentors a younger generation of chefs, leading around 24 chefs at the Holiday Inn Resort Canggu kitchen. As a leader, he knows how to personally approach his team, communicate with each of them, and ensure that training and development are done regularly to maintain quality.
To stand out from the fierce competition around Canggu, Chef Semi always finds unique food offerings that make guests come back for more. Welcome treats differ for every occasion, and he personally greets guests daily to ensure comfort and listen to their feedback.
Adding a touch of homeliness, Chef Semi and his team assures that the sauces, flavorings, and seasonings are homemade.
Some of the menu items he recommends are the Salmon Crudo with their homemade sauce, Balinese meatballs, and Sop Buntut. With his cooking, he does not add too much spice as he believes it ruins the taste of a dish. He is also most proud of Holiday Inn Canggu’s breakfast spread, with a semi-buffet concept with ala carte hot dishes.
“We want to offer something different for the guests. We’ve taken a lot of care to learn what they want, what works and what doesn’t. I’ve done my research to know about the guests and the food offerings around us.”
Adding a personal touch to all aspects makes guests feel at home at Roomah. It’s the little details that make a big impact. After all, there is no place like home.
