Chef Bakker reimagines Indonesia’s dining scene with Syrco BAŚE
The thriving culinary industry in Ubud, Bali, celebrates a historic moment for Indonesian foodies with the launch of Syrco BASÈ.
Opening its doors on Jan. 21, the culinary hub is the first restaurant in the nation to be founded by a double Michelin-starred chef, Syrco Bakker, along with an eclectic group of culinary experts.
With the Michelin Guide still to come to Indonesia, Syrco BASÈ aims to transform the country's dining scene by honoring the archipelago’s produce and culinary traditions along with chef Syrco's Indonesian roots.
Moving beyond mere sustainability, Syrco and his team also engage in constant dialogue with each ingredient's supplier to ensure fairness, integrity and respect at every step of the supply chain.
A two-story haven, Syrco BASÈ skillfully combines nature and culinary expertise. With room for 50 people, the widely separated tables provide intimacy and ambiance, while the nearby serving stations promote closer interactions with visitors.
In addition, the culinary center demonstrates its respect for the natural world with a peaceful garden filled with organic produce, herbs, aromatics and delicious flowers that provide both ingredients and education.
The restaurant offers three unique concepts represented in menus that change every three months based on seasonality. Both alcoholic and non-alcoholic pairings have been carefully formulated to highlight the region's most exceptional beverages, with wine pairings guided by sommelier Noa Tanghe, a valuable member of Syrco's previous team at the renowned Pure C in the Netherlands.
Bali's best ingredients are transformed into eight culinary symphonies of color, structure, flavor and texture for the Pure Local menu, while the Heritage menu pays homage to Indonesia’s beloved regional dishes through eight moments. To savor the final dish, guests will move to an upstairs lounge, whose exposed wooden beams evoke growth rings in the trunk of an ancient tree.
The tree metaphor also applies to the KU culinary atelier, which offers a grand total of 16 courses, prepared in front of the diners, for a maximum of 12 guests in an intimate space overlooking the softly illuminated garden.
The experience continues through the BAR at Syrco BASÈ, which overlooks an emerald rice field and encircles a central bar and live kitchen with seating for 20. Finally, The Shop offers products, ceramics, soft furnishings and artworks used throughout the venues, paying tribute to Syrco BASÈ’s connection with dozens of local communities of artisans and growers.
Source: https://www.thejakartapost.com/