Tuna a la Le Seminyak Wonten Tour in Denpasar

Wildfire continues to ignite the black grill. Intriguing series of red tuna meat on it. The more heat, the sharp smell of the meat is bubbling. In the limit, Nyoman Lother Arsana, the cook, the meat tender and mengaisnya gripping onto the plate. Side by side with matah sauce on the side. The name of the dish is tuna wonten. In front of the restaurant Le Seminyak, Pacific Place on the fifth floor, Arsana demonstrated some time ago.

According Arsana, tuna fish that is swimming or walking with beast's chest. His philosophy, in preparing Balinese food, animals, swimming, and two-legged, ingredients must come from plants that bear fruit above ground. For example, chili, lemon grass leaves, following a small orange leaves, and coconut. "If you plant in the basement like a ginger and turmeric," the chef with 32 years of flying hours was explained to Tempo after the demo some time ago.

Graduates of the Academy of Hospitality Management, said the tuna meat tastes good when burned. "Let the good, should be cooked to medium maturity fire," he said. Because, if it's too ripe, the meat will be tough. Tuna can also be eaten raw because of the high protein content. Unfortunately, the Indonesian people not used to eating raw. In fact, in Japan and China, it is common raw dish.

In addition to tuna wonten, Arsana point processing chicken and chicken satay wrap glutton. Sate is a form of symbolic weapons Brahmin god, that mace. All the gods in Bali has a weapon. Then, by the inhabitants of the island, presented to the diet, one of which is the chicken satay wrap. "Satay is certainly served in traditional wedding ceremony and in a holy place," said the maker of the book The Food of Bali. Satay spicy flavor comes from a combination kencur and ginger which make pelahapnya body is warm.

The third type of this dish, can you eat in shades of genuine Le Seminyak Bali style.

A new restaurant which is open 11 months this is a viable alternative, in the middle of the restaurant with the emergence of a number of treats island resort. In February, for instance, are already flying duck bengil in Ubud, Bali, opened a branch in Jalan Agus Salim, Central Jakarta. Comes with a treat and the atmosphere of Bali, but the mainstay of processed duck. While the restaurant which had long fluttered like Ajengan in Polim Commander can still be visited. In addition, there is still another area of ​​Bali restaurant, for example Gilimanuk, which spread from the west, north, to the south of Jakarta. Aroma Bali is increasingly penetrated into the tongue of Jakarta residents.

In Le Seminyak, there are some areas that can be selected. You can mingle at blank bale, Bali gazebo decorated with shades of the root canal. Here too there are few giant cane being raked ceiling, which adds to this exotic place. Wood, according to founder and partner Le Seminyak, Novi Kusuma, is an old wood that has been unused. "It is recycled from the former railway line," he told Tempo <via telephone yesterday. In addition, floors, tables, benches, and walls color dominated the land. Feels more traditional music of Bali island with a million temples.

Furthermore, this restaurant is divided into five areas. Lounge, blank bale, fountain area, window area, and a private room <. According to Novi, a private room can be used as meeting people and family events. "Market of this restaurant is the office every day, and families on weekends," said the woman was white. Do not forget, all areas that have wi-fi facilities.

HERU Triyono

 

Le Seminyak

Hours Open:
Monday-Sunday, 10:00 to 22:00 o'clock pm

Food specials:
Balinese rice mix, crispy coconut shrimp, tuna wonten, sambal matah, satay wrap, fried duck, duck betutu, betutu chicken, carp young mango sauce, honey grilled prawns, grilled red snapper Jimbaran, soft-shelled crabs Kremes, plecing kale, sauteed shoots waluh.

Drink specials:
Ginger fizz, berry cooler summer, paradise island cooler, tamarind cooler.

Dessert:
Bubuh injin, grilled banana coconut milk, mixed ice.