Do you know who prepares the unique menus presented at Pemulan Coffee House and Resto? He is the restaurateur, Putu Suryawan, who also serves as the chef. This man born in Peliatan on April 14, 1995 is the local native with a talent in the matter of menu preparation. Traditional menus owned by Balinese people
Do you know who prepares the unique menus presented at Pemulan Coffee House and Resto? He is the restaurateur, Putu Suryawan, who also serves as the chef. This man born in Peliatan on April 14, 1995 is the local native with a talent in the matter of menu preparation. Traditional menus owned by Balinese people are processed in a modern technique, so that they can be enjoyed by the tongue from various countries. “I just develop the existing menus of Balinese people,” he said.
This bachelor, a graduate from Bali School of Hospitality (SPB) in 2015, admitted to have been greatly inspired by the way of cooking owned by ancient ancestors. He also utilizes the dye from the existing herbs. For instance, in the bebek mekepu menu he takes advantage of spices to give black color, not due to getting burned, and the betutu keren is cooked by using husk. “I learned this from my own experience,” he said.
Since childhood, the son of the couple Wayan Suartana and Ni Wayan Suastini is indeed aspiring to be a tourism worker, especially in the kitchen affairs. So, it is reasonable for him to choose food and beverage department to further develop Balinese culinary treasures in addition to having a hobby of cooking. “Ubud as a tourist destination is very good, so I’d like to develop a restaurant at my home village. I want to build my own region through this restaurant business,” he added.
According to him, he has a concept to manage the business namely by involving Balinese youth to start from their region. Building the village through restaurant business can develop and be used as an example by other youths. “I make a restaurant business with its own menu concept, so it can determine the taste. I think there are many Balinese menus having not been featured,” said Suryawan.
The concept of his restaurant is also made with naturalistic backdrop by choosing a location in paddy fields, away from the noises of vehicles. Passing through a paddy field as an access to the restaurant will be free from pollution and has an ample parking area. “People eating and working do not need a noisy atmosphere, but the atmosphere must be relaxed and they can enjoy the natural surroundings,” said Suryawan. (BTN/015)