Mandif Warokka is one of the biggest – if not the biggest – names in the Indonesian culinary scene. Among his countless creations and contributions to enhancing Indonesian gastronomy to its fullest potential and giving it the recognition it deserves, one stands out: his namesake restaurant, BLANCO par Mandif.
Emphasising the importance of nurturing nature and culture, the distinguished restaurant is known and loved for its use of the freshest and best quality ingredients, and its creative takes and twists on traditional Indonesian recipes. With BLANCO par Mandif, the respected chef has successfully and inspiringly brought hearty Indonesian dishes to a whole new and distinguished level using unique techniques and presentations, while maintaining the flavours and the essence of the original dishes.
The highlight of BLANCO’s menu is the choice of seven- or nine-course set dinners, where diners can marvel at and savour the curated culinary creations. An à la carte menu is also available for guests who want more freedom of choice. The imaginative culinary team incorporates inspiration from indigenous Indonesian cuisine and sophisticated state-of-the-art techniques to produce dining creations and experiences unlike any other.
More than brilliant cuisine, dining at BLANCO is definitely something to remember with personalised service and refined traditional Indonesian traditions, like the hand-washing ritual incorporated into the experience. The welcome cocktail and the dessert are prepared at your table, with background stories to enhance the dining journey. Add the enchanting views of Ubud’s lush greenery and BLANCO par Mandif is the ultimate Indonesian dining destination not to be missed.
Must try:
- Lamb Chop Bumbu Maranggi with Peanut Sauce
- Quail Kalasan
- Wagyu Short Ribs Semur
Mandif Warokka Chef and Founder of BLANCO par Mandif
E: Who or what have been your biggest influences and inspirations?
M: My mother made me help whenever she cooked, and she taught me the skills of the trade. After I delved into the culinary world, I like to think of Thomas Keller from The French Laundry restaurant as my biggest inspiration.
E: What are the most important philosophies that you apply in your career and in the kitchen?
M: I believe that a chef can succeed in what they do because they have the right attitude, the drive to keep learning and to hustle.
E: What’s the most memorable/rewarding experience you’ve had throughout your career?
M: For me the most rewarding moment is when I see my apprentices win international cooking competitions, or when I see them succeed in the culinary world.
E: What do you think of Indonesia’s F&B scene in general and what is the biggest challenge according to you?
M: I think Indonesia’s culinary industry is growing rapidly. That being said, the biggest challenges might be that sometimes it’s still difficult to get quality produce, and even when it’s available the price is slightly beyond reasonable. I think the government still has to pay more attention to the development of local farmers, and to make stricter regulations for imports.
E: You’re one of the most respected Indonesian chefs in the culinary scene and you’re known for working with Indonesian food and taking it to the next level. Has Indonesian cuisine always been your passion, or did you pick it up along the way?
M: At the beginning of my career, I learned the tricks of the trade of French food and cuisine from other European countries. However, as time went by, my interest in the diversity of Indonesian culinary became piqued. There are so many things to learn, to experiment with and to develop in Indonesian gastronomy; I can learn how to make an authentic Indonesian dish and twist it with unique and attractive presentations. That led to me learn more about Indonesian cuisine and to introduce it at BLANCO par Mandif.
E: What would you say is the secret to your success?
M: I give the best that I can and I keep on learning.
E: What do you want to achieve/improve in Indonesia’s culinary scene?
M: I want to make Indonesian cuisine the showcase in its own country, and further, I want to bring about the recognition it deserves at the international level.
E: What tips would you give any young Indonesian looking to break into the culinary industry?
E: Work smartly and cleverly. Don’t give up easily, don’t get satisfied with the knowledge and skills you have, keep learning and always let your positive imagination about food roam free.
E: What’s your ultimate goal as a chef?
M: To create a new generation of chefs, who can not only create delicious food but also create employment opportunities for the people around them.
Jalan Raya Tjampuhan
Museum Blanco Complex
Ubud, Bali 80571, Indonesia
T: (+62) 3614792284
E: info@blancoparmandif.com
blancoparmandif.com
Exquisite Taste June – August 2019
