SOLEIL AT THE MULIA BALI

So after a long wait – here it is my post on Soleil at The Mulia Bali. I remembered I was half past dead – because of the sun ( don’t get me wrong, I love the sun – but the sun was way too “happy” to see me on that day.) but thanks for it sunny! After a full tour of the Mulia (thank you Mika and Diana) J -we head back to one of the many restaurants in the resort, which is Soleil. At a glance, the Soleil is the rendition of Mulia Jakarta’s Orient8. It was a chic, and classy looking restaurant – and most importantly cool (re: the temperature). We met Adhi there – which is the Director of Communication at the hotel.
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Our luncheon is filled with many colorful dishes – which is way too pretty, and all sticking with Mulia’s virtue – pure attention to details.  Plus, with a gorgeous view of the pool and the ocean, I can’t imagine on how ones’ dinner can be perfected during the sunset – of course, with a bottle of wine. I thank you again for the pleasant (well, delicious as a matter of fact) meal, The Mulia Bali – and yes, you should definitely put this place, and resort on your itinerary!

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THE MULIA BALI

Okay this is it – I’ve postponed this post for far too long! Here it is, life at The Mulia. Before our trip ended at W Retreat, Adi, Mika & Diana (from Mulia Bali) invited Hans + me to this new establishment. Thanks so much guys : )Now I have been eye-ing this gem for far too long – and my expectation, is way high (even beyond your wildest imagination). So without further adieu, let’s see Mulia Bali!

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The hotel & resort is divided into 3: The Mulia Resort, The Villas, and The Mulia. Each of these establishments have their own location. The resort clearly has an easier access to the restaurants & bar at the hotel – however, if you’re staying here, you can’t march to see the villas & The Mulia (which is the highest level of stay – where you can get in room jacuzzi, to even a free flow wine and drinks by the bar every evening!).

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If you’re staying at the Villas, you basically have access to everywhere you want! The Villas, on the other hand is very serene, and has that intense amount of privacy. With its high walled building, the villa at Mulia is my ideal of stay-away-from-me-as-I-need-me-some-privacy! But don’t worry, a 24 hour car is ready to take you wherever you are in the hotel area. The lobby of the resort is super posh and spacious – with a direct, and immediate view to the ocean. I swear, it’s grand and prestige at its finest. It’s a low season when I got there, but the check in line is super long! So, this place must be heavily packed. The amount of detail that the team here at Mulia Bali has managed to matched the Jakarta hotel. Detail yet grand to be exact – the chandelier represents a dragon, which is the ancient Chinese of good fortune – and you can find flowers everywhere!

The Mulia Bali Review The Mulia Bali Review

The restaurant itself has the same rendition of the Mulia Jakarta hotel – The Cafe, Edogin, and a new addition of Soleil (which is quite similar with Orient8) – and ZJ Bar (sister of CJ Bar). Everything here is decorated and pull off stunningly – I would say that their extreme high ceiling adds the amount of fine prestige and grandeur feeling to the hotel.They also have a chocolate cake with many, many beautiful dessert. So be sure not to drop by when you’re hungry!

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And not to forget, my favourite and insightful part of the tour is the tour to the spa. The Spa at Mulia is located quite far (so you’ll be needing a buggy car to get there). With a concept of getting back to nature, this Spa is constructed in a way that you can’t find any air conditioning (except in the room) – as it wishes to allow maximum level of light, and air. The Spa manager enrich us with the insight that the more sun you get, the happier you’ll be – so yeay for us! You can also find a hydrotherapy pool with an open air feel. The spa is also equipped with, my favourite- the ice room, which makes this sauna, one of the saunas in the world to implement it. The idea of this room is for immediate cell regeneration. Cells are said to burst the “bad cells” after a long sauna/ heat. Here on, after a massive heat, cells can intake “good” energy to be placed back to the body. It’s also embellished with an LED to balance the mood, and aura within each person.

The Mulia Bali ReviewWe stopped by last at The Mulia – the highest level of the resort, where you can find this grand statue (you can also find these statues at the resort – but the way to differentiate them is to the object these people are carring. The Mulia will depict a woman with grains, and carrying a small basket on top – where the Mulia resort is a man , holding a tray in front of him). Again, if you’re staying at The Mulia, you can get a free flow wine in the afternoon, alongwith an in-room jacuzzi). So, would you stay here, I know I definitely will! Stay tuned for the next post where I’ll be showing what we have in Soleil. Cheers!

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FIRE

Hello! Hello! So this post will end my beautiful encounters on the exotic landscape of W Retreat Bali. This time, we have a thrilling dinner with Director of the retreat himself, Richard Miller. The man always has a generous smile since our first encounters – and I have personally stumbled across many reviews, praising the man’s finest work during his entire journey. Now the menu that we had is called the “Testing Menu”. I swear, I had the menu on my blackberry – but somehow it got washed away. This menu comprises of Chef Richard’s finest dish – placed into a marvelous degustation dinner.

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Fire had me at hello when I saw it. The overall décor is inspired by a traditional approach of the Balinese culture – with its black and white cloth seen across different places of the dining places. The magical chandelier is imported directly from Turkey – representing the element of Fire itself. Below is a circular table representing the enchanting and magical dance of Kecak.

W Retreat Bali Enough with the talk – let’s get down to what you can have shall we? First of all. Don’t forget the many delicious cocktails you can have here. I forgot what Hans and Catherine ordered (but Catherine’s cocktail had bacon on top of it. Serious.) Mine is called Liquid of Fire!!! I just love saying that : ) – it’ has a perfect spicy flavour within it. Which is what I just need!

W Retreat BaliW Retreat BaliW Retreat Bali The first dish is egg covered with different herbs – as I can recall, one of them is covered with exotic Egyptian herbs – and the other is covered with sorts of chili powder. Its small sizes also makes this perfect – as big eggs usually makes you a little bit nauseous. I’m a lil blank on the name – but I’ll try and get the names for you as soon as possible – but perhaps their photos can be in any help.
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For me, Chef Richard food has a very enriching experience – same like Dallas Cuddy, Chef Richard wishes to bring out as many experience within each dish – as many as possible. For example, this next dish here is his very very very very – famous Foie Gras Chawan Mushi. W Retreat BaliI remember this menu names very well as I have been trying to taste it. It’s super super excellent. Personally I don’t like chawan mushi that much considering its bland taste after a while you eat it. However, with a perfectly blend foie gras, everything just got so much better. Be sure not to share this dish (it’ll be a total loss if you only had half bowl for yourself).

Lastly his dessert. Simply one of the most beautiful dessert I’ve encountered. I have met this sort of dessert sphere during my Tesseron dinner at Amuz – which you can read HERE.

W Retreat Bali However, instead of a hollow sphere – Chef Richard, gives us many treats – including a popper candy – you know! Where you can get that zillion pops of candies exploding in your month? No idea – well, guess you have to take it yourself. Chef Richard, thank you so much! W Retreat BaliNevertheless, I just wanted to say thank you to Hans, and Aini and W Retreat Bali for the entire trip – it’s simply one of the best trip I’ve had in my life. And I can’t wait to get back to this island, and resort soon. I hope you’ve had an amazing time – and stay tuned as I’ll give you a sneak peek of what you can find in Mulia Bali – as we had a quick lunch and tour there. Enjoy the sun! Cheers.

DALLAS CUDDY – A SPECIAL LUNCH

Now, this is the main highlight of my trip: the exclusive luncheon with Dallas Cuddy. Dallas Cuddy is a Melbourne-born Chef, and the driving force behind The Prime Society. The man started his humble begnnings at L’Espresso in Ballarat, where he then was apprenticed at The Point from 1998-2000, under renowned Chef Ian Curley – rising to the position of the Sous Chef in only 18 months. He then on was appointed as Head Chef of Beaumaris Pavilion, which was awarded one Chef Hat in its first year under Cuddy’s guidance. Dallas Cuddy The man’s biggest career twist was when he joined one Michelin-starred, Nobu on Park Lane – which alter his perspective about food. “ I learned a lot on how to appreciate food from Nobu – from how you appreciate the ingredients, and to show respect in everything that you cook.”, Dallas said. The two Michelin-starred Pied à Terre, Gordon Ramsay’s one Michelin-starred Pétrus, and John Torode’s Smiths of Smithfield, along with Botanical, Izakaya Den are the other establishment which horned the man’s sill before settling down at The Prime Society in Singapore as the head Chef. Dallas CuddyNow, enough with the intro, and let’s get down to business. The weather at Bali is sunny all along when we’re there – thank goodness, as many people said that it has been raining for several days. I was so happy that I get to meet a lot of great media friends on the island, including Runi – where we had been working together at High End Magazine. OOH! Accompanying Hans and Me, is the delightful Catherine Ling from Singapore’s renowned food blog, Camemberu.Dallas Cuddy The Salmon Custard with Black Bread, Citrus and Roe is our starter dish. This is a kind of pick it up dish where the base is a charcoaled flat bread – where it’s  complemented with salmon roe on the top. I have to admit that it’s a unique dish, but the bread was too charcoaled that I can’t taste the salmon (not until I ate the salmon roe). Perhaps it’s also because of my cold (yes, I have a sudden cold during this trip). This special lunch is also complemented with a special cocktail – created specially by W Head Mixologist, Yudi Hendarsyah (follow his instagram BARCONCEPT) where you can see many great, and unique cocktail creations! Dallas Cuddy He paired this meal with a Sherbet Mojito. Me love mojito – especially on a sunny 12 o’clock meal. Yudi splash our afternoon with a fresh melon sorbet + vodka! Simply superb.  I must again say, kudos to Yudi & the W team as Yudi spent his hours well creating a special cocktail for the cocktail pairing event! Bravo bravo bravo! Dallas Cuddy Scallops with Grilled Cucumber and Sea Urchin is up on the dish. Now, this dish is more flavorful and has that extra zest – the sauce, and perfectly cooked scallop is definitely an eye opener. Paired with this dish is the CO2 Bubble Margarita. Dallas Cuddy Yudi added little tricks into every bit of his drinks – where he complimented this cocktail with orange pearls –with blood orange. The man uses soda gun to pump CO2 into these bubbles – which creates a perfect POP when you bite it! Dallas Cuddy The Duck with Miso complemented with Chicken Liver is up next and it’s SIMPLY FANTASTIC! I swear, I can eat other’s meal as well. Literally! Thankfully at this moment, my cold has somehow relieved itself (perhaps thanks to the alcohol for terminating the germs : P ) This dish is the true definition of Dallas Cuddy! The dish’ main compliments are carrot – where the man presented this ingredient in 3 different forms : poached, and dehydrate – in puree form, and also made into a cracker form (creating that perfect crisp sensation). Dallas Cuddy And no that’s not foie gras – it’s chicken liver parfait. We had a good laugh on the table where everyone was stunned that it’s not foie gras. Well, some ideas for your next meal? : D. This dish is absolutely, absolutely delicious that all my expectations was met instantly. Dallas Cuddy Dallas Cuddy Complimenting this meal is the W Cuba Libra. Yudi told us that he will add these drinks to the menu of Woo Bar – so be sure to get it! Or perhaps, asked him when you’re there? : ) This drink is very eye catching that it beats all the other unique cocktail forms I’ve met. For the base, Yudi use the Ronzacapa whiskey – where he compliments it with homemade cherry and cola. Dallas Cuddy Dallas Cuddy Last but not the least! For the dessert, is the Intense Pod Chocolate Pudding, Honeycomb, and Hibiscus Salt! So there’s a chocolate farm at Ubud where an Australian man,  Tobby Garitt created his very own chocolate farm. On the farm, you can have your own chocolate tour, make your own creation, or take an elephant ride. Find more info HERE – anyways, it’s truly a fine chocolate – and you can find it at every corner of W, including this dish.  I am scared that I’ll be too filled with the chocolate texture but not at all! Dallas presents this dessert in such a generous amount (thank you Chef!) that you get a perfect closure. The honeycomb clearly adds more taste to the dish that you can’t simply ignore. Dallas Cuddy Dallas Cuddy And for this dish, Yudi presents the Alexander Nitro which is based with Lychee, Vodka + Baileys. It’s truly a fine art and perfect cocktail. Beautiful, beautiful meal. Dallas Cuddy I must say that the meal is truly fantastic and it’s also great to have a quick chat with Dallas Cuddy himself. One of the riveting findings that I asked him was the three carrot texture into one. The man replied that he wants every guests to have constant awareness to the meal. “Sometimes people to get dull in the middle of the meal – this is why I create as many form from a dish in the just enough proportion to keep their senses awake during the meal.  Dallas has always wanted to cook since he was little and his constant effort to create a great meal (which is also supported by his competitiveness nature from sport) is probably the main driving force behind his every unique dish. Dallas finised by saying, “It’s all the matter of touch, taste, temperature, and contemporary.” Be sure not to miss his next creation – especially for you all living in Singapore – at The Prime Society.