RAMU Celebrates Cross Cultural Cuisine

Exploring Cross-Cultural Cuisine: A Journey Through Ramu's Celebrations

"Discover the Fusion of Cultures at RAMU Kitchen in Ubud, Bali"

Bali, Indonesia - The food scene in Ubud has just gotten more exciting with the opening of RAMU Kitchen, a new dining experience that brings together a unique fusion of culinary cultures from around the world.

Chef Joshira Yugopradana, the head chef at RAMU, takes pride in sourcing ingredients locally within Bali to pay homage to the close relationship between humans and nature, a value at the core of the island's Tri Hita Karana identity.

Authentic Indonesian Flavors Reimagined

The menu at RAMU features signature dishes that celebrate traditional Indonesian flavors and spices, all reimagined in a contemporary style. Petai Pâté, a chicken liver pâté inspired by the Indonesian dish sambal goreng ati, and made with petai beans and spicy balado sauce, is a must-try. Another standout dish is the Duck & Brie Cheese Focaccia, a fusion of duck confit and local brie cheese, paired with hoisin sauce, a common Asian condiment.

Seafood and Coconut Ceviche

For seafood lovers, the Seafood Coconut Ceviche is a must-try, blending the best of Peruvian and Indonesian cuisine with line-caught seasonal fish, prawns, Lombok octopus, coconut milk, and baked yam. And for those who prefer a comforting bowl of risotto, the Fish Risotto, made with a zesty lemon butter roast catch of the day over Japanese rice, and topped with parmesan and gruyere, will not disappoint.

Elevated Cocktails to Complement Your Meal

The cocktails at RAMU are just as innovative, with each drink highlighting the key ingredients used. Try the Pickle, a rum-based cocktail mixed with green pepper and acar, a popular Indonesian vegetable pickle, or the Basil, a clarifed rum drink with Campari, pineapple basil, and basil oil, to bring out the sweet notes of basil leaves.

Sustainability and Community at the Heart of RAMU

RAMU values sustainability and the local community, working with local farmers and partners to ensure that all ingredients used are fresh and locally sourced. The dishes served at RAMU are based on what the earth provides, focusing on ingredients that are in season to create a wholesome dining experience.

Chef Joshira explains, "The dining industry in Bali creates challenges for our local partners, as most restaurants demand specific products and quantities, ignoring the fact that fish caught and vegetables grown are not always the same. We wanted to change the narrative and create dishes made with available ingredients, rather than the other way around."

Monthly Farm Visits with Picnic #1

RAMU also aims to educate diners on the island's local produce through monthly visits to one of its local partners through Picnic #1. Each month, guests will have the opportunity to explore different experiences, such as visiting an organic farm in Baturiti, learning how to spearfish, making Balinese sea salt, and more.

Join Chef Joshira for an Exclusive Meal

On the first trip, guests will have the chance to visit Island Organic Bali, an organic farm growing over 50 varieties of herbs and vegetables. With Chef Joshira and the farm's horticulturist as guides, guests will learn about the various produce and even pick and taste the produce of their choice, followed by an exclusive meal prepared by Chef Joshira using the ingredients picked from the farm.

For more information and reservations, contact [email protected]

Executive Chef Joshira Yugopradana

RAMU introduces a variety of culinary cultures from Asia, Mediterranean, Europe and South America all the while striving to use fresh ingredients that are sourced within Bali.

Fish Risotto, featuring a zesty lemon butter roast catch of the day over Japanese rice risotto and topped with parmesan and gruyere.

Complementing the overall food concept, signature sips at RAMU elevates the ingredients used as a key highlight of each cocktail, such as Pickle, a rum-based drink mixed with green pepper and acar, a vegetable pickle that is most prevalent served alongside Indonesian dishes, and Basil, with clarified rum, Campari, pineapple basil and basil oil to elevate the sweet notes of basil leaves.

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