Take a Culinary “The Authentic Herbs” of Indonesia at Aston Denpasar

Take a Culinary “The Authentic Herbs” of Indonesia at Aston Denpasar

Aston Denpasar Hotel & Convention Center invites culinary connoisseurs to embrace the flavourful and diverse Indonesian dishes with the introduction of new culinary offerings “Adorable Indonesia” crafted by Chef Komang Aryana, available until June 2017 at the hotel’s renowned Jempiring Restaurant on the lobby level. The “Adorable Indonesia” includes Rujak Serut, which literally means “shredded

Aston Denpasar Hotel & Convention Center invites culinary connoisseurs to embrace the flavourful and diverse Indonesian dishes with the introduction of new culinary offerings “Adorable Indonesia” crafted by Chef Komang Aryana, available until June 2017 at the hotel’s renowned Jempiring Restaurant on the lobby level.

The “Adorable Indonesia” includes Rujak Serut, which literally means “shredded rujak” or another variant of Indonesian fruit rujak, with the exceptions that the fruits are not cut into bite-sized pieces, but shredded into a roughly grated consistency. A perfect appetiser dish, its main ingredients consists of brown sugar, shrimp paste, and tamarind which gives a perfect blend of sour and spicy flavor.

For main course, calling out the meat lovers, Tengkleng Kambing is a must try for you, the selection ribs of goat as well as having a tender texture, seasoned with special Indonesian herbs, green tomato, and served with rice is ready to make you addicted.

aston denpasar_TENGKLENG KAMBING

                 Tengkleng kambing

“And also I have something special for those who craving about boneless chicken thigh. Ayam Woku, it grilled, topped with basil leaves plus savory herbs, and smells more tempting than the usual, making this menu not to be missed to taste. The offering is available for set menu .” Says Komang Aryana – Executive Chef at Aston Denpasar Hotel & Convention Center.

In addition of Chef’s Delights promotion, the Pastry Chef Komang Suarsih offers Es Campur Sari, Indonesian cold beverage and most often served as a dessert. Contents with jackfruit, black sticky rice, dawet – made from rice flour and other ingredients that are formed in filters, cincao – leaf jelly with its mild and slightly bitter taste, coconut, served with shredded ice cube, and topped with vanilla ice cream. A perfect quencher to satisfy you after those delectable dishes,  these offerings are available during April throughout June 2017, available for lunch, dinner, In Room Dining, or take a way.

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