Discover how Above Rooftop Lounge & Bar successfully creates an elaborate Asian menu that stays true to the hearty regional flavours.
For more than a year now, Above Rooftop Lounge & Bar has established itself as a noteworthy dining destination, offering a wide range of Southeast Asian cuisines, in addition to the elevated view of the ever-happening Seminyak neighbourhood. With comfort dishes including the Balinese tuna sambal matah, Japanese Gindara meshi, Indian samosa with tamarind chutney and chat masala, Vietnamese bo pia cold roll, Thai tom yam soup, Korean seafood soup and more on offer, the restaurant has a little bit of everything for everyone.
We sat down to talk with the restaurant’s hardworking and inspirational Executive Chef Wiweko Elnato to learn more about Above Rooftop Lounge & Bar through the eyes of the kitchen chief. More popularly known by his nickname, Chef Koko got into the culinary world unintentionally. Though he has enjoyed cooking for as long as he can remember, he would have never imagined actually pursuing a career as a chef if it weren’t for a little nudge from his father – who was very passionate about the hospitality industry.
This encouragement began a journey that has taken Koko around Asia, honing his skills by learning from his mentors and also the local people. “For me the most important thing is the basics, that’s why anywhere I am, I learn about the local taste from the local ibu-ibu [ladies],” he said. “You can experiment with fusion or doing things fine dining-style, but you still have to understand the basics first.”
Koko’s drive is evident from Above Rooftop Lounge & Bar’s food menu, which is eclectic while staying true to the authentic regional tastes. “I try to treat all the dishes at Above as the signature,” he explains. “One of them is the Indian butter chicken, which I first learned to make from the Indian chef at work when I was in Phuket. Then one day he took me to Mumbai, India, where I got to learn to make the dish from his grandmother. And now it’s becoming the best-selling dish here.”
Koko also explains that his hobby of travelling plays right into his cooking career, allowing him to discover more and more methods and local tastes. From Cambodia to Korea and Japan, he really embraces the journey to learn to enrich the flavours he will later dish out at the restaurant.
As a firm believer in teamwork, Koko emphasises the importance of that virtue in the kitchen. He explains that, in addition to the breathtaking views, Above Rooftop Lounge & Bar has an excellent food selection that works well with the beverage selection. “We work with a local cocktail consultant, and we discuss the ideas first so that the food and drink selections go hand in hand.”
To put the cherry on top, Koko also believes in a personal approach when it comes to serving the guests. “I try to tailor every dish to each guest’s personal taste, that’s why I want the team to completely comprehend the importance of cultures in flavours.”
Char Siu Chicken Thigh
Ingredients
Chicken char siu
- 2 garlic cloves, minced
- 2 tsp brown sugar
- 1½ tbsp honey
- 1½ tbsp hoisin sauce
- 2 tsp oyster sauce
- 1½ tbsp light soy sauce
- ½ tsp Chinese five spice powder
- ½ tsp sesame oil
- Few drops red food colouring, optional
- 750g chicken thigh fillets
- 1 tbsp vegetable oil
Edamame coulis
- 250g edamame, puréed
- ½ tbsp red chilli sauce
- 1 tbsp coriander
- 5 drops of green tabasco sauce
- Salt and pepper
Soy foam
- 1 cup soy beans
- 1 cup chicken stock
- ½ tsp soy lecithin
- ½ tsp minced garlic
- ½ tsp cracked pink pepper
Method
- Chicken char siu
- Place marinade ingredients in a bowl and mix to combine.
- Add chicken and mix to coat, marinate for three to 24 hours.
- Heat the barbeque to medium heat.
- Remove chicken from the marinade, reserve the marinade for basting and place the chicken on the barbeque. Cook for four minus then turn.
- Use the marinade to baste the cooked side of the chicken.
- After three minutes, turn the chicken over to cook the basted side again for one minute.
- Baste the chicken, then turn again and cook for a minute.
Edamame coulis
- Mix all the ingredients
Soy foam
- Blend the soy beans and chicken stock in a blender, strain.
- Add soy lecithin in a saucepan.
- Remove from the heat and whisk in the garlic and pepper.
- Steep this mixture at room temperature for 30 minutes.
- Pour liquid into a 1-quart measuring cup and froth with an emersion blender until foam develops.
- Spoon foam on top of the chicken.
Above Rooftop Lounge & Bar
Four Points by Sheraton Bali, Seminyak
Jalan Petitenget, Gang Cendrawasih No. 99DS, Seminyak,
Bali 80361, Indonesia
T: (+62) 3618466966
