Syrco BASÈ, Ubud’s Newest Gastronomic Icon
Helmed by Michelin-starred chef Syrco Bakker, Syrco BASÈ serves as a testament to the chef’s years-long expertise, promising an epicurean narrative that honors Dutch and Indonesian culinary traditions.
Ubud’s culinary landscape has gotten merrier with the unveiling of the highly-anticipated Syrco BASÈ. Spearheaded by Michelin-starred Dutch-Indonesian chef Syrco Bakker, it first opened its door in November 2023 and has since established itself as an ultimate destination for culinary creativity. Stepping ahead of the culinary game, the restaurant promises multi-faceted gastronomic adventures that embrace transparency, nature and traceability, a triad of pivotal aspects that inform Bakker’s guiding principles.
Inside the Premises
Syrco BASÈ consists of several sections, each presenting a different experience. Before entering the premises, however, guests are greeted by a banyan fig tree. The sacred tree is surrounded by a mosaic illustrating the diamond-shaped rangrang motif as a homage to Balinese heritage.
Guests can then proceed to the largest space on the complex, Syrco BASÈ Restaurant. Design-wise, its interior embraces a palette of warm shades that evokes coziness. Terracotta walls work in tandem with wood paneling to create an intimate atmosphere. The venue seats up to 50 guests. For an immersive dining experience, a number of servers’ stations are positioned around the two-story hall. A spiral staircase at one corner leads to the second floor where a lounge is situated. Here, patrons can enjoy a wide array of nightcaps following dinner service.
For an elevated mixological adventure, guests can head to the Bar at Syrco BASÈ. Situated on the upper level, the tropical-meets-industrial sanctum is informed by its central circular bar where magic happens. The bar accommodates up to 20 patrons and is blessed with a captivating view of paddy fields. Downstairs, guests will find The Shop. It is home to myriad products made by local artisans, from artworks to soft furnishings and ceramics.
The experience culminates at KU culinary atelier, an exclusive chef’s counter for twelve patrons. Promising a flavorful narrative filled exquisite dishes, the space allows diners to get close and personal to the chef, witnessing the creation of each entries in person. This experience fosters a connection to gastronomic art while inviting guests to learn the stories behind each culinary element.
Flavorful Creations
Syrco BASÈ presents well-crafted menus, all showcasing Chef Bakker’s impeccable savoir-faire in his field. The first culinary repertoire, dubbed “PURE LOCAL”, is an eight-course menu that boasts a vibrant play on textures, structures, and colors. Among the highlights of the menu is Flametail, a flametail snapper tataki complemented with radish, seaweed fronds, and shoyu infused with passion fruit.
Another epicurean marvel is the “HERITAGE” menu. Comprising eight courses, it is a tapestry of Indonesia’s regional dishes that melds tradition and innovation. For one, Bali Salad is a modern reinterpretation of crunchy urap. Guests can also expect a burst of nostalgic flavor brought by the fifth course, Finally Nasi Goreng!.
Last but not least, the PLANT BASÈ is a tribute to Bali’s natural splendor. As the name suggests, the menu consists of plant-based dishes crafted using a variety of crops. Among the ingredients used are medicinal plants that have been used for centuries to improve the immune system and cure ailments.
To complement these offerings, Syrco BASÈ takes pride in an extensive list of beverages. From liquors and cocktails to non-alcoholic refreshers, there is always something to pamper the buds. For a unique drinking experience, Gado-Gado is a must-try cocktail, while chocolate lovers can enjoy Kakao.
The Chef Said…
With over ten years of experience, Syrco Bakker has become a maestro of flavors. We had an opportunity to ask the chef some questions about recommended dishes and drinks to try at home, as well as pro cooking tips.
Can you recommend two simple dish for our readers make at home?
Nasi goreng and urab sayur salad.
What about drinks (cocktails/mocktails)? Any recommended drinks that our readers can try to make at home?
Negroni topped off with tonic and Garden Herb Spritzer.
As a professional chef, can you share a pro tip or two when it comes to cooking (for instance, some cooking tricks or tips when selecting ingredients)?
Make sure your ingredients are well selected and of the right quality. The best to do that is get your products at the specialists like fishers, butchers or farmers. Organize your preparations very well so you make sure everything will be ready at the same time. Do NOT forget to taste! The taste is of course and always the most important.
Last but not least, can you tell us three Asian countries with the best food?
INDONESIA! So diverse on traditions, bold flavors and preparations. JAPAN, mastering things to the perfection—from product to preparations. THAILAND, where everything is going into extremes—from spiciness, aromatic flavors to fishiness. Very interesting for a chef.
All in all, Syrco BASÈ introduces a new era of gastronomy with its excellent concept and creations. It sets the stage for an unparalleled adventure that not only enrich one’s experience but also honors culinary heritage.
Source: https://daman.co.id/