In Aug 2017, Conrad Bali presents “Yum Cha Festival” – a Chinese cuisine festival showcasing singular steamed and boiled epicurean dim sums and Peking steep – all on offer during a Suku Restaurant, the Resort’s ail-day-dining grill and during a Azure pool-side bar.
From Aug 3 – 12, 2017, a smorgasboard widespread will underline dishes prepared by Chinese Executive Chef Simon Leung of a Conrad Beijing.
The endless menu includes Babi Guling puff, Chicken siomay with bumbu wangen, Honey BBQ Pork puff, Chicken Feet with Betutu spices, and also classical dim sum, Shrimp Dumpling and Chicken Siew May. Fried equipment on offer embody Deep-Fried Shrimp Rolls and Pan-Fried Radish Cakes.
Opt to try a small bit of all with Conrad Bali’s free-flow low sum menu during Rp. 288,000++ per chairman with nominal prohibited and/or cold Chinese tea served during lunch and dinner.
For dinner, guest can season Peking Duck slow-roasted in a wood-fired oven for Rp. 220,000++ per half steep or IDR 400,000++ for a whole duck.
Chef Simon Leung
Executive Chef Leung, who hails from Hong Kong, has some-more than 35 years of knowledge in a kitchen. Known for his Cantonese cuisine, he has won large culinary awards. Chef Leung is best famous for shrimp dumplings, low boiled shrimp balls and pumpkin coconut divert cake.
For some-more information or reservations write ++62-(0)361 778 788 or Email