chef du jour - page 2

Chef du Jour: Villa Pangi Gita

in Destinations/Dining by

Villa Pangi Gita sits in the heart of Canggu but might as well be nestled in the middle of the jungle. That’s what it feels like in the verdant areas filled with little houses designed to look like Balinese huts.

Each space – including the open-sided living room, the study and the bedrooms – is topped by iron-wood shingle roofs. In tandem with water features scattered throughout, you feel the traditional Bali vibe.

The food in this 3-bedroom villa complements its decor and architecture. Scrumptious with a clean flavor, it’s cooked up by Chef Gus, who’s skilled in Asian and European cuisine.

Elite Havens: Chef, please tell me your name and what you do in the villa.

Chef Gus: My name is Ida Bagus Adhi Kusuma. People call me Gus. I’ve been working in Pangi Gita since 2012. I started around 2005. 

EH: What do you cook? Did you study cooking before?

CG: Actually, I graduated from a tourism hospitality university. Diploma 1.  And then I worked in a big hotel.  

EH: What is Diploma 1?

CG: Diploma 1 is the one year program to go in University after senior year of high school. So I took a one-year program in the hospitality industry in food and beverage products. Then I worked in one of the biggest hotels in Bali. And then in the airport, in a catering company, and then some other villas. The latest is here. I’ve been here for about 9 years.

EH: What kind of cuisine do you make?

CG: I am able to cook Balinese food, Indonesian food and even European food. I can also make cakes. I used to work as a pastry chef in a hotel. We had a special request for carrot cake for one of our retreat guests and I made a special one.

EH: How would you describe what you cook?

CG: Cooking is an art. Cooking is also an hobby.  So if you have patience in cooking, you’ll able to deliver an excellent dish to your guests.

EH: What are you making us tonight? What are you cooking tonight?

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Chef du Jour: Villa Baan Bon Khao

in Dining by
Spilling the beans Baan Bon Khao

One of the highlights of staying at a private villa on your vacation is that you get to sample superb food prepared exclusively for you by skilled in-house chefs – many of whom have trained at internationally renowned restaurants. Elite Havens’ villa menus showcase an extensive range of Asian delights to cater to every guest’s tastes, but of course each chef has his or her own particular specialties that shouldn’t be missed.
 
With much coaxing and cajoling, we’ve persuaded some of our chefs to spill the beans and share their favourite recipes. In the Baan Bon Khao kitchen, Chef Poo cooks up a classic and much-loved Thai dish, Pad Thai with Prawns in an Egg Parcel.
 

Spilling the beans Baan Bon Khao 5

With spectacular sea and sunset views, Baan Bon Khao is an ideal getaway for families or groups.  Luxuriating on a hillside estate near Surin Beach, this four-bedroom villa features an infinity pool and stately living and dining pavilions.  Guests are well cared for by the villa manager, chef and personal driver.

Here’s an exclusive from the  Baan Bon Khao kitchen. 

Egg wrapped Pad Thai with Prawns Recipe
(Serves 2 – 4)

Spilling the beans Baan Bon Khao ingredients

Ingredients :

The sauce

  • 35 grams palm sugar, finely chopped
  • 1/4 cup tamarind concentrate
  • 2 tbsp fish sauce
  • 3 tbsp water

Pad Thai

  • 4 ounces dry rice noodles (choose one that is about 2mm wide)
  • 6 – 8 prawns, or as many as you’d like, peeled and deveined.
  • 1 small head shallot, thinly sliced, about 3 tbsp
  • 2 cloves garlic, chopped
  • 1 tbsp dried shrimp, chopped
  • 1-piece of pressed tofu, cut into small pieces
  • ½ tsp of chili flakes, or to taste
  • 4 eggs – 2 for Pad Thai, 2 beaten for egg parcel
  • 5 cups bean sprouts
  • 1 cup garlic chives, cut into 2-inch pieces
  • ¼ cup chopped roasted peanuts
  • 1 lime

Directions :

The Sauce: Mix all together and set aside.

Step 1: Soak the rice noodles in room temperature water for 1 hour, until the noodles turn from translucent to completely white and are very pliable.

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