KU DE TA. Bali, Indonesia.
“We do numerous slow cooking in the RATIONAL unit, like our signature ox tail soup. All proteins are well preserved within the juicy meat.” - Benjamin Cross, executive chef
Dining on ‘SACRED TABLE’!
Since the unveiling in 2000, KU DE TA has developed into one of the most desired dining locations on the island of Bali, serving genuinely gourmet global cuisine with an International Mediterranean twist, from morning to night. The tastes offered are as diverse as the culinary backgrounds of the team working in the KU DE TA kitchens. The dining scene at KU DE TA has scooped many prestigious international awards including Wine Spectator’s Award of Excellence, and top ratings in The Miele Guide.
Dining at KU DE TA is an experience that guests will never forget- an exhilarating memory that will be installed in hearts and minds with every dish that is served. Within KU DE TA is Mejekawi, a tasting kitchen and laboratory showcasing creative cuisine prepared using Balinese produce.
The RATIONAL Solution.
“7 years ago, I bought the first RATIONAL unit. I knew the brand and was confident that it fit KU DE TA’s lifestyle dining concept, offering our guests a personalized menu and an exceptional taste. In the interim, 4 units completed our state-of-the-art kitchen”, shares Chef Cross. “We utilise the units for roasting, steaming, baking and even sous vide. It helps us to serve our á la carte menu in high quality which is freshly produced in a short time. The RATIONAL units do the cooking, relieving myself and team to other priorities, namely menu development and food presentation”, explains Chef Cross.
“SelfCookingCenter® straightens out the operation process during business peak, food preparation is done in the morning and by evening, the Finishing® function is used before service. Best all, food safety is easily fulfilled by using RATIONAL and it cleans automatically, free from descaling”, says Chef Cross.
Benefits:
- Multi-functional:
“Mejekavi’s open concept kitchen gives our guests viewing pleasure on the dish preparation. All grilling, roasting, steaming or baking is done in the 1m2 SelfCookingCenter®”, says Chef Cross. - Safe food production:
“HACCP in place during cooking and data can be retrieved easily”, says Chef Cross. - Efficient CareControl:
“The self-cleaning eliminates descaling issues, especially helpful having hard water in Bali”, says Chef Cross.
Contact
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