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The Ritz-Carlton, Bali Proudly Presents ‘Spice Connection’ Featuring Chef Petty Elliott

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The Ritz-Carlton, Bali, is thrilled to present ‘The Spice Connection’; a month-long culinary odyssey to celebrate the legendary cuisine of Indonesia, featuring one of the country’s finest chef, Petty Elliott.

Commenced on the 4th November 2019, the luxury beachfront resort’s signature Indonesian restaurant, Bejana, sets the scene for a series of exciting events showcasing the spices and the specialties of Indonesia. The highly-anticipated food festival led by famous food writer, author and chef, Petty Elliot, named as one of ‘Indonesia’s Leading Women’ in Peak Magazine 2015. Petty’s first book Papaya Flower focuses on cuisine of her native north Sulawesi, she is also the author of Jakarta Bites, and a popular guest chef and renowned consultant for leading hotels across Bali and Jakarta.

Chef Petty Petty collaborated with the resort’s very own Director of Culinary Raymond Siek, and his talented team at Bejana, with highlights including bespoke a la carte dinners, themed buffets, exclusive luncheon with “Spice Tour” to the Chef’s Garden, a wine dinner and cooking class. Each week of the month will focus on a different region as follows: Sumatra 4-10 November, Java 11-17 November, Bali 18-25 November and Sulawesi from 25 November-1 December.

During the festive period, guests are treated to tantalizing flavors from across the archipelago, showcased in inspired dishes such as a Sumatran Mie Goreng Aceh – delicious Aceh-style fried noodles with green lobster, red sambal and condiments, Java’s famous Sup Buntut – aromatic oxtail soup infused with nutmeg, cinnamon, star anise, and serabi pandan, sos gula merah – a delicate pancake with pine skewer leaf and red sugar sauce. Balinese specialities will include fragrant Ayam Betutu – half-steamed and roasted chicken in rich turmeric paste, and Pepes Ikan – baked snapper fillet with fresh shallot sambal matah, as well as Ayam Rica Rica – a perfectly fresh chicken stewed, potato and lemon basil.

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