Singapore-based pastry chef, and freelance food and travel writer - Adithya Pratama recently published an entertaining and informative column on "Makan-Makan", posted at his on-line magazine for Indonesian students in Singapore [www.heydisapora.com].
Adithya is also a contributor to [whiteboardjournal.com].
Informed and entertaining, but most fundamentally, passionate about cuisine, the self-confessed "foodie" is a Superior P‚tisserie graduate of Le Cordon Bleu and At-Sunrice Global Chef Academy. During his impressive professional training, Adithya was exposed to chef lecturers who shared his passion for food and also instilled in him a desire to acquire even higher academic certification as a food and beverage profession.
The subject article, linked above, is a brief tour de force as well as a Tour de l'Óle of Bali and its culinary scene. Proclaiming Bali a "heaven for foodies," he revels in the island's endless variety of food choices ranging from "Japanese sushi to sumptuous Greek" and the wonderful local choices as well.
Loyal to his roots, he begins his article by visiting Nasi Pedas Ibu Ani on Kuta Beach where a mouth-watering feast can be enjoyed for only Rp. 15,000 (US$1.65).
Catering to the budget-minded traveler and student crowd, he continues down the beach to Warung Italia! where he explores the wonders of burscherra made with fresh tomatoes and basilico and arancini - deep-fried risotto balls oozing with mozzarella.
Gourmet Cafť on Jalan Laksmana Oberoi near Petitenget is a place Chef Adithya chooses to "chill" while enjoying premium coffees over a breakfast of unique specialties, such as Lemon and Ricotta Hotcakes smothered in mixed berries and mascarpone.
Climbing up hill to burn off some of those calories and to enjoy Bali's cooler foothills, he celebrates his Indonesian homecoming by supping on Bebek Bengil and Bali Guling. Babi Guling Ibu Oka is world famous for its signature dish which he enjoys before popping across to the other side of Ubud for the crispy duck serves at Bebek Tepi Sawah.
Every pastry chef must enjoy his just desserts, which Adithya - an accomplished pastry chef in his own right, does at Casa Luna, also in Ubud. There he indulges in another round of coffee and an English Vanilla Slice.
Join Chef Adithya Pratama on his entertaining exploration of Bal eateries [Makan-Makan].
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