THE RETURN OF THE TEMPAYAN RESTAURANT (Indonesia)
Like a phoenix rising from the ashes, The Tempayan restaurant at the heart of Tanah Gajah, a Resort by Hadiprana, has come back stronger after a fire destroyed the building last year. |
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THE RETURN OF THE TEMPAYAN RESTAURANT (Indonesia)
Like a phoenix rising from the ashes, The Tempayan restaurant at the heart of Tanah Gajah, a Resort by Hadiprana, has come back stronger after a fire destroyed the building last year. |
Category: Asia Pacific - Indonesia - Industry economy -
Renovation / Addition
This is a press release selected by our editorial committee and published online for free on 2021-05-28
Filed by Balcony Media Group
A spacious outdoor terrace and two private air conditioned dining rooms with extensive wine cellars have been added to the incarnation of the dining establishment.
The soul of the original structure has been kept intact with the design inspiration coming from wantilan, a Balinese style pavilion that is a gathering place for a village.
“Losing the original Tempayan restaurant was a real blow at a time when the world was also feeling struck down,” said Deasy Swandarini, GM of Tanah Gajah Ubud. “We knew though that we had to carry on and create a place that honored the original restaurant while we also revisited where we’re going as a property.”
The spacious open air pavilion beneath a tiered terracotta-tiled roof, features interior decorations such as perched bird-shaped lamps that adorn each pillar and a collection of lanterns also inspired by feathered friends. All were designed by the Jakarta-based Hadiprana Design Consultant, Hadiprana Artwork, and House of Hadiprana.
The establishment can now host up to 200 guests, with seating available for 70 in the main dining hall, and eight per private dining room. The alfresco terrace that abuts the paddies, has seating for 20 but has plenty more standing space for parties and larger-scale events.
The new wine collection, stored in a temperature-controlled environment features over 50 wines from around the world, as well as popular local brands. The menu has also had a revamp but organic, mostly local and house-grown produce remain at the core of what is crafted in executive chef Khairudin ‘Dean’ Nor’s kitchen.
Signature dishes from the global menu include pan seared barramundi, with a pumpkin puree, shallot shiraz marmalade, and organic tomatoes & cucumber; and tataki of Canadian scallop, with wakame, pickled ginger, and a Balinese saffron beurre blanc.
The restaurant is also home to a number of the resort’s popular offerings. Bali’s first and only hot air balloon experience can be enjoyed during sunrise and sunset in front of The Tempayan, and the flight paired with breakfast or dinner.
The Balinese Kecak and fire dance performance, held in the property’s open-air amphitheater is followed by Royal Balinese dinner in the restaurant. Chef Dean also offers engaging, hands-on cooking classes, bringing decades of cooking experience in Singapore and Bali to the table.
The Tempayan is open from 7am to 10pm and serves breakfast, lunch, afternoon tea, and dinner.
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