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From Root to Leaf, Kubu Shows the True Meaning Behind Sustainable Culinary Feasts
Front Row (The Jakarta Post) October 21, 2024
(The Ritz-Carlton Hotel Company)
Today, more people are paying attention not only to what they eat, but also how they can contribute to the Earth as the top of the food chain. For humans, a vital part of the culinary sector is to ensure the least amount of food waste.
Therefore, nestled in the verdant highlands of Bali, Kubu at Mandapa is proud to announce the launch of its innovative refined dining concept, redefining sustainable gastronomy on the island to offer a new take on the culinary scene that presents a zero-waste fine dining concept.
Meaning "hut" in Balinese, Kubu reflects the restaurant’s deep connection to humble beginnings and its commitment to sustainability through place-based community sourcing and zero-waste practices. It’s implementing the philosophy that celebrates the wild flavors of Bali, with ingredients sourced from within 100 kilometers of the restaurant, ensuring freshness and honoring each component from root to leaf.
Under the leadership of executive sous chef Eka Sunarya, the menu transforms often-overlooked local ingredients into exquisite culinary creations, inspired by the chef’s upbringing in Buahan village.
Chef Eka blends traditional techniques with a forward-thinking approach, crafting a menu that tells the story of Bali’s diverse ecosystems with signature dishes such as the Tabanan Braised Beans, which incorporates five rare beans chosen for their rich, earthy flavors and plating them in a way that celebrates the island's abundance of nuts and spices.
Another dish that must not be missed is the Plaga Royal Galia Melon dish, which pairs sweet melon with air-dried beef, creamy stracciatella, and a refreshing citrus gel, creating a delightful contrast of flavors. Moreover, the Bali Heritage Pig showcases slow-cooked pork belly with a delicate carbonara espuma, blending rustic flavors with modern European finesse for a balanced and memorable experience.
Guided by a zero-waste philosophy, the team ensures every part of an ingredient is utilized creatively, from vegetable scraps converted into broths, to seafood shells repurposed as serving vessels. An on-site composting system nurtures the restaurant’s herb garden, completing the sustainable cycle.
“Kubu is more than just a restaurant; it's a journey that nourishes the body, enriches the mind, and honors the environment,” says chef Eka. “I build the menu around the incredible ingredients I discover, allowing their natural qualities to guide each dish, rather than following traditional recipes. By embracing Bali’s local bounty and promoting sustainable cuisine, we aim to set a new standard for responsible gastronomy, not just in Bali, but globally.”
While the food nourishes the body, the beverages offer a journey of their own. Kubu’s beverage program is equally inventive, featuring craft cocktails made with local spirits and foraged botanicals, along with non-alcoholic options that highlight Bali's tropical fruits and herbs.
At the end of the day, Kubu isn’t just an establishment that offers culinary excellence, it also serves as an educational platform, inviting guests to participate in tours of the on-site gardens, cooking workshops and discussions on traditional and modern farming practices. The restaurant regularly hosts events with guest chefs, wine pairings and special experiences that promote responsible food production and consumption.
Source: www.thejakartapost.com