Dorchester hotel features Indonesian culinary delight

Dorchester hotel features Indonesian culinary delight

LONDON (JP): Indonesia is an archipelago with thousands of
islands, each with its own variety of delicacies, fruits, fish,
vegetables and spices.

A hint of its culinary wealth has recently been provided to
outsiders by Sri Owen's newly published book Indonesian Regional
Food and Cookery (Doubleday) which combines recipes with travel
notes and evocative line drawings. And it is now possible to
sample many of these archipelagic delights in a most unlikely
place: Nusa Dua.

Nusa Dua in south-eastern Bali, which in former times was
avoided except for turtle-watching or high-risk surfing, is an
arid limestone peninsula, ugly, infertile and sparsely inhabited.
It possesses one of the world's most exquisite architectural
assemblages, the temple of Ulu Watu, cliff-perched on its very
tip 300 feet above the savagely lashing sea.

Now the nearby landscape of limestone rocks, scrub and
mangroves, geographically and culturally almost separate from
Bali, has become an almost Hollywood style paradise for the rich.
A focal point made up of up-market hotels, and also, not entirely
incidentally, the location of the most famous and esteemed school
for training hotel staff (including chefs) in the Far East.

Paramount among the hotels for its architecture (much
imitated), its gardens and its food, is the Nusa Dua Beach Hotel.

Currently, for three weeks, the fabled Dorchester Hotel, Park
Lane, London, is holding a festival of the best in Indonesian
food, especially Balinese, and it has imported to its Oriental
Restaurant two master chefs from this hotel in an effort to
convince the gourmets of London that Indonesian cuisine can hold
its own against French, Chinese, Thai, Italian and Japanese as
among the world's best.

I went there at lunchtime to a table decorated with Balinese
carved wooden ducks and frilly arrangements of snipped palm
fronds.

Spicy

Indonesian food is spicy, but the spices are not the same as
in Thai food, which it most closely resembles. Yes, ginger,
chilies, turmeric, coconut-milk, galingale and lime-leaves are
used, but there was no sign of any lemon-grass, which is the
predominant flavoring in Thai food (ground peanuts take over),
and the proportions were different.

I started with Ayam Pelala (shredded chicken with chilies and
lime), delicate and delicious, followed by Soto Ayam (Madurese
chicken soup), a minced seafood satay and then Bebek Betutu
(spiced duck cooked in a banana-leaf parcel), a dish I would
gladly endure jet lag for to eat again. The meal was finished
with slices of fresh tropical fruits served with an exquisite
coconut-cream ice and coffee.

The choices are enormous and includes several varieties of
Rijstafel, a meal consisting of rice served with a variety of
accompanying dishes such as meat, seafood and vegetables, dating
back to the coffee and rubber planters' palates of Dutch colonial
times.

When the Dorchester's Festival ends on Jan. 28 it will be
almost impossible to find these dishes in London, where there are
no authentic Indonesian restaurants. You will have to go to Bali!

-- Nicholas Guppy