With nearly two decades of experience navigating diverse culinary landscapes, Chef Ahmad Fadillah now brings his expertise to KARBON at Hotel Indigo Dago Bandung Pakar. Here, he blends the discipline of classical techniques with primitive yet sophisticated fire elements, creating a harmony of flavours that defines his current culinary identity.
E: With over 18 years in the culinary and hospitality industry, what would you say is the one essential trait for long-term success?
A: I believe it comes down to consistency and the humility to keep learning. This industry moves at an incredible pace; trends come and go, but quality standards must never be compromised. Being relevant for nearly two decades means realising that you are never truly finished learning. Every day is an opportunity to hone techniques and adapt to change without losing your core identity.
E: What key attributes do you believe every great chef should possess?
A: Discipline, creativity, and supportive leadership are paramount. A chef is not just a cook, but a conductor amidst the bustle of the kitchen. You need discipline to maintain precision, creativity to surprise the guest’s palate, and leadership to ensure the team works with a unified vision. All of this must be rooted in a deep understanding of technique to achieve efficiency without sacrificing quality.
E: What experiences have shaped you the most into the chef you are today?
A: My journey through various environments, from the formal structure of star-rated hotels to the dynamic energy of beach clubs and the specialised world of wood-fire restaurants, has built a strong foundation. However, direct interaction with fire and smoke has shaped my character more than anything else. Mastering complex kitchen management while maintaining the integrity of flavour in every dish is the result of that accumulated experience.
E: In your current role, how does the city of Bandung influence the dining experience at KARBON?
A: Bandung has a very dynamic, culturally educated audience with a high appreciation for innovation. The city’s character pushes us at KARBON to constantly go beyond our limits, creating experiences that are elevated and exclusive, yet still feel approachable and comfortable. We want guests to feel valued by the quality of our service, while still relaxed enough to enjoy the atmosphere.
E: Since joining KARBON, how has your relationship with grilling techniques developed?
A: At KARBON, the grill is no longer just a cooking technique; it is an identity. My relationship with fire has evolved to become more intuitive. I have learned that controlling fire is about patience, understanding how temperature affects the character of ingredients, how smoking techniques provide layering of flavour, and how to let the original quality of those ingredients shine through the right touch of heat.
E: Beyond the grill, what is your approach to creating a memorable dining experience?
A: A memorable dining experience is the result of perfect harmony between flavour, timing, presentation, and atmosphere. I believe in the small details: how a dish is served exactly on time, how the lighting enhances the plate’s aesthetics, and the warmth of the staff. Everything must be cohesive because we are not just serving food; we are providing a memory.
E: Where do you typically draw inspiration when developing new dishes?
A: My inspiration often comes from a dialogue between fresh local ingredients and mature processing techniques such as fermentation and smoking. I like to explore memories of the past: flavours that are familiar to people, and then repackage them with a modern perspective and more textured techniques.
E: Looking at your journey as a whole, how would you describe your cooking style today?
A: My cooking style is a blend of simple and bold, and the strong character of fire elements. This evolution shows my maturity as a chef; I no longer feel the need to complicate dishes with too many elements. Instead, I focus on honest techniques, quality ingredients, and perfect execution. This is a reflection of my journey, which continues to evolve in search of a balance between tradition and innovation.
FIREWRAP PICANHA
INGREDIENTS:
For the Beef:
- 120g picanha steak
- 5 shiso leaves
For the Salad:
- 5–8g watercress
- 2g sliced lemongrass
- 1g sliced shallot
- 2g coriander leaves
- 25ml Namjim dressing
Namjim Dressing:
- 3tbsp brunoised shallots
- 2tbsp brunoised garlic
- 2tbsp brunoised red chili
- 2tbsp chopped lemongrass
- 3tbsp chopped ginger
- 2 coriander stalks
- 400ml lemon juice
- 200ml fish sauce
- 250g white sugar
Burnt Garlic Peanut:
- 200g roasted peanuts
- 100g sliced garlic
- 6 dried chillis
- 300ml vegetable oil
- 4tbsp apple vinegar
Chilli Jam:
- 8 brunoised shallots
- 10 brunoised garlic
- 3cm chopped galangal
- 16 chopped red chillis
- 100ml salad oil
- 1tsp shrimp paste
- 12 chopped cherry tomatoes
- 4tbsp tamarind paste
- 220g palm sugar
METHOD:
Burnt Garlic Peanut:
- Heat the vegetable oil over low heat, then cook the sliced garlic and dried chili until deeply golden and fragrant.
- Stir continuously to prevent the garlic from burning and turning bitter.
- Once aromatic and lightly smoky, remove from the heat.
- Add the apple vinegar while the oil is still hot to balance the richness.
- Combine with the roasted peanuts and blend into a coarse texture.
- Season with salt to taste.
Chilli Jam:
- Heat the salad oil over medium heat.
- Sauté the shallots, garlic, and galangal until fragrant and lightly caramelised.
- Add the chopped red chillis and cook until softened and the oil develops a vibrant red colour.
- Blend the mixture until smooth, then return it to the pan.
- Stir in the tamarind paste, palm sugar, and shrimp paste until fully dissolved.
- Add the chopped cherry tomatoes and simmer until thickened to a jam-like consistency.
- Adjust seasoning if necessary, then allow to cool before serving.
Namjim Dressing:
- Combine the shallots, garlic, red chillis, lemongrass, ginger, and coriander stalks in a mixing bowl.
- Add the lemon juice and fish sauce, then mix thoroughly.
- Stir in the white sugar until completely dissolved.
- Refrigerate overnight to allow the flavours to fully develop.
Serving:
- Grill the picanha steak to the desired doneness, then allow it to rest before slicing.
- Arrange the watercress, sliced lemongrass, shallot, coriander leaves, and shiso leaves on a serving plate.
- Slice the beef and place it over the salad.
- Finish with the namjim dressing, chilli jam, and burnt garlic peanut.
- Serve immediately.
Exquisite Taste Volume 51
KARBON
at Hotel Indigo Bandung Dago Pakar
Jalan Resor Dago Pakar Raya
Bandung 40198, Indonesia
T: (+62) 85250030089
E: hotelindigobandung.info@ihg.com
W: hotelindigobandung.com
IG: @karbon.bdg
