Nestled in the heart of the vibrant Kuta, ARYADUTA Bali offers a truly exceptional dining experience that stands apart from the crowd. This luxurious hotel provides an array of culinary delights that seamlessly blend the art of aged meat with fine dining, including Henry’s Steakhouse.
At the helm of the restaurant’s offering is Executive Chef Ernawati Ginting, affectionately known as Chef Erna. Since joining the property in 2018, Chef Erna has brought with her a rich culinary heritage of her family, skilfully fusing traditional techniques with modern methods to elevate the art of ageing meat.
A visit to Henry’s Steakhouse promises nothing short of a culinary journey. Here, guests are invited to savour the finest premium aged meats, prepared with the utmost care. The restaurant’s newly introduced Kitchen Bar offers a front row seat to witness the magic of cooking, where expert chefs prepare dishes with precision and flair. This unique, interactive dining experience allows guests to witness the artistry of cooking firsthand, creating a deeper connection between diners and
the culinary team.
Under Chef Erna’s guidance, Henry’s Steakhouse has also introduced an exclusive line of premium meats, carefully smoked and aged to perfection. These meticulously prepared cuts are designed to enhance tenderness and deliver exquisite flavour. The new menu reflects the restaurant’s dedication to excellence, offering a broader selection of the finest meats than ever before.
From its welcoming atmosphere to its innovative dining concept, Henry’s Steakhouse offer an unforgettable experience filled with premium meats. Here, culinary craftsmanship meets luxury, ensuring that every guest leaves feeling truly indulged.
E: What inspired you to pursue a career in the culinary world?
A: I admire my late father’s exceptional culinary skills, which I enjoyed since my childhood. His dishes inspired and motivated me to creatively innovate and refine his traditional recipes, honouring his legacy and celebrating our family’s rich culinary tradition.
E: What’s a typical day of your daily work?
A: I ensure the kitchen runs smoothly and is well-managed while overseeing the team’s performance. I also check the schedule for any events and reservations, making sure all preparations are completed on time and that all ingredients are available. Ensuring that the food being served is of the highest quality and flavour is essential.
E: What is it like leading a dynamic team at Henry’s Steakhouse?
A: Managing a diverse team from various provinces and different age groups are challenging. Our team comprises individuals with varying levels of experience, including some with limited experience and even students working part-time, which requires meticulous guidance. Ensuring quality standards in our dishes is challenging, but witnessing their progress makes the effort worthwhile.
E: How do you ensure consistency and creativity in every dish served with new recruits?
A: My core values revolve around three pivotal elements: meticulous planning, unwavering dedication and persistent patience.
E: How do you perceive the role of female chefs amidst the dominance of successful male chefs?
A: Sometimes, people are surprised to discover that I am a female chef. I simply reply, “Yes, she is.” It’s a matter of emancipation, isn’t it? Female chefs are just as skilled and capable as their male counterparts.
E: What has been the most rewarding feedback that you’ve ever got from the guests?
A: When the guests give positive feedback or compliment our cuisine, simply saying that our food is delicious, it truly makes my day. It feels like our hard work and dedication have paid off.
E: If you can share one thing, what is one fact about chef that most people don’t know about?
A: Working as a chef is incredibly hard and demanding, something most people don’t fully appreciate. It requires hard work and dedication, along with an unwavering enthusiasm to give your all and expend every ounce of energy.
E: Chef Erna, in your most humble opinion, what makes a great chef?
A: To become an exceptional chef, one must always learn from mistakes. Embracing a mindset of continuous learning is crucial. While experience is also invaluable, I believe what truly makes a great chef is cooking with genuine passion. When you cook from the heart and combine that with dedication, excellence follows.
E: In your own opinion, which comfort dish or comfort snack do you think is best to spend a night with?
A: How about a steak with some chips while watching a film? Sounds good, doesn’t it? It doesn’t always have to be popcorn and pizza!
Highlights
- Tomahawk USDA Prime JBS Swift
- Wagyu SB 4/5 Tenderloin
- Dry-Aged Duck Breast
Exquisite Taste Volume 46
Henry’s Steakhouse
W: aryaduta.com/bali
IG: @henrysbali
