Essence of Taste, Feel and Culture

“It’s either you like it or you don’t.”

If you’ve been to Bali, you’d know the wonders cooks on that land could do. For Malaysian, Eddy Tan, he wanted to share his experience and also his love for food and that’s when an ‘eureka’ moment popped up that led to the birth of Bumbu Bali restaurant – and now Bali Bistro Group.

Eddy’s passion for food was instilled from a very young age. Hailing from a culinary background, he climbed the corporate ladder (in the food & beverage industry of course) and became a trainer at the Hard Rock Café – a brand that also cared about quality food.

Similarly, Eddy’s vision for his restaurants is for patrons to not only satisfy their hunger or fix their cravings but for them to utilise all their senses – taste, smell, feel, see and hear. These traits boil down to one thing – culture. “Culture is the core element in the food and beverage industry. It is supposed to be relaxing. Not rushed.”

“In Bali, food is a relationship between God and the individual. It is very personal and that is why they usually have meals alone as compared to us, here in our country. We would rather have a meal as a group; the more the merrier.”

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Zen decorations around the restaurant.
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Relaxing ambience.
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The humble and ever-so-friendly owner of Bumbu Bali, Eddy Tan.
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A different take of the meaning, ‘bar’.
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‘Wall of Fame’ for Bumbu Bali.
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Extra space to relax and enjoy the ambience (second floor).

Their first priority is God when it comes to mealtimes where most of them include rice which is staple food for Asians. Since I haven’t been to Bali before, I was amazed to hear this: they have different coloured rice for different reasons. The purpose is symbolic since most of the population in Bali practise Hinduism. As an offering to three different Gods, Brahma, Wisnu and Siwa, the rice is coloured in either red, green or left white accompanied by at least three ingredients too: areca nut, betel leaf and lime. There are so many other dishes that actually show that food is all about culture but if I were to tell you, I wouldn’t be able to tell you all unless I wrote a thousand-page book on the history of it.

Therefore, Eddy curated his menu that was, I would say, ‘cultured by culture’. When asked about his specialty, he said that everything is a must try! Not just because he wants to make business but he believes that each person has their own unique taste buds. He wants his customers to feel Bali through food by having each new dish possessing their own individuality.

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If you can’t get to Bali to get a decoration item, try Bumbu Bali.
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Balinese infused gifts for loved ones.
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Eat + breathe + shop = Bumbu Bali!

Different people have different tastes. It’s either you like it or not.

Eddy puts his faith in the saying, “no man is an island.” In order to create that experience, he has the help of his family members (did I mention he’s married to a beautiful Balinese wife?) and staff. How? “Influence” is the word. He needs to be a role model for his employees. To do this, he adapts the ‘flexible influence’ that makes them easy and comfortable when it comes to running the restaurant with him. “We shouldn’t be too serious in life and not hold onto things too tight while embracing change when the time comes. In times of crises, we need to re-position ourselves and take one step at a time in order to solve them.” He believes that it is a way of keeping his restaurants fresh and if remained focused and simple, he will be able to keep doing what he does well.

Bumbubali Puchong Bandar Puteri
Address: Lot 18 & 18-1, Jalan Persiaran Puteri 1, Bandar Puteri, 47100, Puchong, Selangor
Tel: 03 8061 8699
Mobile: 012 6698173
Fax: 03 8062 6698
Facebook Page: Bumbubali Puchong Bandar Puteri

*Look out for recently opened Bali & Spice, also by Bali Bistro in Da Men, Subang Jaya.

RECIPE

Sate Lilit

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Ingredients:
Chicken Meat 1.3kg
Prawns 400gm
Dory Fillet 1.3kg
Rempah Sate (satay spice mix) 800gm
Grated Coconut 200gm
Lemongrass stem (used as satay stick) – as many as needed

Method
1. Blend together dory fillet, chicken meat and prawns till paste-like.
2. Once done, pour out the mixture into a bowl and mix well with the rempah sate and grated coconut
3. Then, take 50gm of a mixture and wrap around the lemongrass stem
4. Grill to perfection.

Esther Chin

Thalassophilian. Wanderluster. Lovable ice cream monster. Martial arts newbie.

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