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Cocooned within a breezy Ubud rice field, Manisan Bali is a well-designed space that remains sensitive to the island’s rich cultural heritage. It provides the perfect setting to showcase the diverse and exotic flavours of the Indonesian archipelago in style. A picturesque pathway leads to a 350-year-old Javanese Joglo that also lends itself to wedding celebrations and private events.
Manisan New Signature Dish "Nasi Bira" is yellow rice infused with kemangi leaves accompanied by dry salted fish, cucumber and eggplant. It is served with tasting portions of spicy honey grilled prawns, seared tuna fish sambal matah, chicken betutu, minced chicken satay lilit, rice field escargot, vegetable urap and snake beans with two kinds of sambals and crackers. This Ubud delicacy is guaranteed to have visitors coming back for more.
Henry Alexie Bloem
Chef Bloem brings nearly 29 years of culinary experience from around the world to this new role. Originally from Bali, he has held senior positions at several star-rated hotels and resorts around Indonesia. Throughout his career, Chef Bloem has always exhibited an intuitive determination in his pursuit to give traditional Indonesian cuisine the platform that it so rightly deserves. With a personal cooking style defined by his desire to preserve the original flavours of fresh ingredients, Chef Bloem also likes to blend Western and Indonesian cultural influences. Having spent his earlier years travelling through Singapore, Malaysia, Australia, Spain, America and the Philippines, he was able to explore different foods and cooking techniques. At the same time, he also shared his own expertise by introducing people on his travels to the tastes of Indonesia. These experiences all culminated in Chef Bloem’s nomination as President of the Indonesian Chef Association from 2008 until 2022 where he serves as an honorary ambassador for Indonesian cuisine. On his appointment Chef Bloem said, “The unique and modern artistic concept of Alaya Resort Ubud is my biggest source of inspiration to create a new menu that defines the gastronomy of Indonesian fine dining at our extraordinary restaurants. My vision is to give guests to exceptional dining experiences by introducing flavours that truly satisfy the taste buds and are remembered long after they return home.”