The Hurang Ageng menu remains the primary choice for every customer at the Bale Udang Mang Engking (BUME). Such collection of all kinds of fried and steamed prawns is always in great demand today. “Hurang ageung and mortar carp stay favorite menus in our restaurant, other than French cuisines,” said General Manager I Wayan Suparta. Nevertheless, affirmed Suparta, it did not mean if the other menus were not preferred. Virtually all of the menus presented by BUME had its own foodies. Every menu was always given a new touch, so they could exude sumptuous flavor. In essence, he always shared the knowledge and experience with the existing chefs. “We remain to entrust the existing chefs, so the taste can be maintained,” said the member of the Indonesian Chef Association (ICA) of Bali.
The presence of gazebos over the water remained to present traditional atmosphere. “We also provide other dishes such as serundeng chicken, beef and fried duck, so that they can meet the different tastes of all the guests,” he added. Though the restaurant primarily highlighted Sundanese-style delicacies, the man graduated from the hospitality school said if the restaurant would also adopt Balinese cuisines. Elegant atmosphere was perfectly fused with the presence of Balinese traditional gamelan music, such as rindik. “Our vision is to become one of the unique restaurants in Bali and to become three top of mine, namely a restaurant that more highlights the authentic original flavor,” he said.
The man once served as chef, executive chef and resident manager said if the restaurant was always thronged by many visitors. On an average, the restaurant was visited by 250 guests at daytime and 500-700 guests at night. They were predominated by domestic market, while the rest was from China, Hong Kong, Singapore, Korea, Malaysia and Taiwan. “Especially for the visit on Saturdays, Sundays and public holidays, visitors must make a prior reservation,” he said. (BTN/015)
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