CHANDI'S GASTRONOMIC TWIST ON PAN ASIAN CUISINE
Organically Grown Greens, Spices, Fruits and Roots from Local Bedugul Farmers. New Zealand and Australian Imported Meats. Lots of Locally produced Soy Products, Tempe and Tofu. Organic Sumatra Mandailing Espresso Bar. Infused Cocktails with a variety of Organic Fruits, Roots and Beans, serving up some of Bali's Most Inspired Cocktail Recipes.
FROM WORD OF MOUTH TO WORDS ON PAPER
A few Chandi restaurant regulars met with Chandi’s chef extraordinaire, Agung, to run this interview.
After such a successful run with some of New York City’s most awarded and talked about restaurants, namely Nobu, Spice Market, Perry Street and Budhakan – why Bali?? Initially, I needed to re-experience first hand the foods, scents, and textures of Indonesia, before I could bring it my own twist. So, my wife and I flew from NYC to Jakarta, and made our way through Java, from warung to restaurant, from market to farmer, and then, we finally headed to Bali for a well deserved rest in Canggu, where we had the joy of falling pregnant, with who is now the full thrill of our lives: Nelson!! So we began considering Bali... for all its great attributes!!
Chandi’s menu presents a Gastronomic Twist on Indonesian Cuisine using Organic Spices and Greens, mostly sourced through Big Tree Farms of Ubud. The fish and shellfish are‘catch of the day’ of course and all red meats are from Australia and New Zealand. Tempe and Tofu are central to Indonesian Cuisine and offer endless possibilities, and outstanding health benefits, so they play their part, just as a three types of organically farmed rice, and wild nuts, grains and exotic fruits allow me to compose beautiful textures and plating.