Andika Adam, WHIM at Prasana by Arjani Resorts

Andika Adam, WHIM at Prasana by Arjani Resorts



Situated in the serene tropical destination Prasana by Arjani Resorts, WHIM restaurant and bar is an elegant yet relaxed dining venue with a recently renewed concept of casual dining. Sitting atop the elevated and dramatic cliffs of Uluwatu, the restaurant prides itself in the magnificent natural views surrounding the premises: lush tropical gardens and the majestic Indian Ocean. 

Helming the culinary team is Chef Andika Adam, bringing along with him years of experience in the culinary industry, as well as his undying passion for the art. With WHIM, Andika wants to provide a relaxed and intimate dining experience where diners can savour delectable contemporary western and Asian cuisine with modern and innovative twists. Quality is paramount at WHIM, using only the highest quality of ingredients sourced from local farmers and artisans. 

Entering WHIM, diners will first be greeted by a classy bar, an ideal spot for an aperitif to whet the appetite. Take some time here and enjoy the creative concoctions the venue has to offer. With customer satisfaction as the top priority, the bar lets guests tailor their own drinks to suit their taste. 

When it comes to the dining area, the outdoor seating offers an enchanting ambience. However, should you prefer the indoor seating, the open-air concept still brings the natural charms in. With the aim of making everyone feel welcome and satisfied, the curated menu showcases all-time favourites both from Indonesian and international culinary repertoires. 

Indulge in comfort food like the buttermilk fried chicken with shichimi, yuzu mayonnaise, mixed herb and black tobiko; or caramelised toast with spiced pulled beef, onion marmalade, blue cheese, house pickle and chives. Or opt for something heartier, such as the wild salmon with cauliflower floret, courgette, baby carrot, potato pave and seaweed beurre blanc; or roast duck with tamarind chilli glaze, Asian greens, pickled beetroot and potato croquettes. Meat lovers will love the ribeye steak with Dijon potato puree, charred onion, dashi butter mushroom, soy beef reduction, peas and herb oil. 

In addition to reconceptualising WHIM into an enticing dining experience, Andika also brings his passion project – Petit GarÇon. Starting out as a pastry chef, the talented chef revisited the art of baking during the height of lockdown, and as the world is returning to normal, he has brought a patisserie to the resort to complement WHIM. 

After a delightful meal at WHIM, a sweet treat by Petit GarÇon sounds like a good idea. Opt for the Intense chocolate dessert, comprising dark chocolate cremeux,
semi-dark chocolate crunch, milk chocolate Bavarois, white chocolate ganache,
cocoa sponge and locally sourced sea salt from Amed.

E: Can you share your career journey in the culinary arts so far?

A: My journey begun when I decided to get my hotel management degree in Switzerland. I ended up living there for five years, working in different restaurants, from casual to fine dining in five-star hotels. In 2011, I wanted to advance my career in the culinary industry by getting a grand diploma in French cuisine and pastry at Le Cordon Bleu in Paris. After two years of working in Paris, I decided to come back to Indonesia and joined Arjani Resorts, where I was part of the pre-opening team for their two properties. In 2022, I got the opportunity to take over the rebranded restaurant, WHIM.

E: In your opinion, what does it take to be a great chef?

A: To be a great chef takes a lot of dedication, commitment, discipline and strong leadership. 

E: What is the most memorable moment in your career?

A: Getting positive feedback from customers has always been my favourite moment. But the most memorable moment was actually having celebrity chef Amandine Chaignot as my executive chef when I was working in Hotel Raphael Paris. I did not know she was one of the judges of French MasterChef until I saw her on television. She was such a great mentor, humble and willing to share her knowledge about modern French cuisine and pastry.  

E: What about any big challenges you’ve come across and how did you overcome them?

A: Building a great team is a big challenge, especially when your team is from different cultural backgrounds. Communication is essential to ensure that the team pursue the same goal. Acknowledging their strengths, not their weaknesses, is important. 

E: What advice would you give to those who would like to get into the culinary industry?

A: It is not easy to get into the culinary industry. Passion is the key to love what you do. And when you do something from your heart, it will give you an outstanding result. Don’t be afraid to experiment, innovate, never stop learning and do your best!  

WHIM at Prasana by Arjani Resorts (