Chef Henry Alexie Bloem Heats Up the Kitchen at Alaya Hotels & Resorts

Chef Henry Alexie Bloem Heats Up the Kitchen at Alaya Hotels & Resorts

Manisan Restaurant at Alaya Resort Ubud is the perfect exotic backdrop for a glorious meal featuring all the spectacular, authentic and diverse flavours of the Indonesian archipelago. Housed within a beautiful and antique reclaimed Joglo that’s been restored to its former glory, Manisan is nestled amidst the resort’s fragrant rice fields and overlooks a stunning cerulean blue pool framed by lush lawns and gardens. Originally sourced from Central Java and reassembled expertly in Ubud by architects Grounds Kent, the restaurant’s building melds age-old architecture with modern features and interiors.

Well-designed, Manisan can comfortably seat up to 128 diners while remaining 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. The menu at Manisan embraces the authentic flavors of Indonesia; as an archipelago, there exist a plethora of ingredients ready to be produced into a menu that you will cherish.  Prepared with time-tested recipes to bring classic traditional foods back into your modern lives, each dish celebrates the spirit and diversity of the Golden Age of Indonesia. Now, Manisan will embark on an exciting new direction with the recent appointment of Chef Henry Alexie Bloem as Food and Beverage Advisor. Driven by his passion for Indonesian cuisine, the current President of the Indonesian Chef Association is expected to inject innovation and energy to the restaurants at Alaya Resort Ubud.

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. 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.” In collaboration with Executive Chef Siharta and Food & Beverage Manager Krisna Decaran, Chef Bloem will revitalize all menus and motivate the kitchen team at Alaya Resort Ubud. He will draw on his extensive culinary knowledge and management skills to showcase authentic Indonesian cuisine with an elegance that complements the resort’s design aesthetic.

As Food and Beverage Advisor, Chef Bloem has already launched a new signature dish at Manisan, which is his own version of Nasi Bira. This 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.


Manisan Bali at Alaya Resort Ubud

 Jl. Hanoman, Ubud 80571, Bali – Indonesia

Phone.(0361) 846 8933 | (0361) 846 8925 Email.[email protected] |

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