Of Curry Crushes And Rojak Cocktails

June 14, 2016

spice-restaurant

 

Culinary maestro and restaurateur, Chris Salans, recently spoke about his new team that was specifically put together to bring Spice to the next level through unbelievably innovative and remarkably creative food and cocktail pairings. Now at Spice by Chris Salans, Chef Reynaldo de Luna II, Sous Chef at Mozaic Ubud for the past 3 years and Pius Ebang, previously head bartender and mixologist of the famed Potato Head and Ismaya restaurant groups of Jakarta – both understand the intricate DNA of Spice in the cuisine that Chris Salans created at Mozaic. Today, the famed flavours are re-imagined and rebuilt into world-class cocktails as Pius works closely with Chef Reynaldo de Luna II to create cocktail pairings to complement Spice’s food offerings. For example, for the Tempura Prawns Rujak, Pius created the Rujak Cocktail with Hendricks’s gin, Triple Sec and fresh lime juice. For Beef Carpaccio Rendang with mushrooms, he concocted the Curry Crush: vodka, lime juice, Triple Sec, and crushed curry leaf.

 

Co-Owner and Group Chef James Ephraim’s magic touch is apparent in everyone’s new favorite drink; the Jim & Jack. Originally a dessert made with jackfruit sorbet and glossy passion fruit gel, white chocolate and a tuille, he brought it all together with a dash of Jim Beam bourbon. He said, “If I find a blending of flavors that intrigues me — in, say, a dessert or a fish dish — I’ll see if I can build that into a cocktail.”

 

Spice by Chris Salans
 Jalan Raya Ubud, Kec. Gianyar, Bali
T: +62 361 479 420
www.spicebali.com