Renowned for his dedication to quality ingredients and sustainable practices, Chef James Viles brings over three decades of international culinary experience to The Ungasan Clifftop Resort. Driven by his unwavering desire to provide guests with unforgettable dining experiences, Chef Viles introduces Waatu, a new yakitori and open-flame grill-inspired restaurant at the iconic resort, so that diners can savour bold flavours and immersive cooking methods.
– by Rizky Adityo –
E: When did your passion for the food industry begin?
A: My love for the food industry started early. At the age of 12, I began working in a butchery, which gave me a foundational appreciation for quality ingredients. By 15, I had left school to pursue my studies as a chef. Over the past 34 years, I’ve honed my skills across multiple countries, including Dubai, Oman, Hong Kong and Australia.
E: You are reclaiming your role as the culinary director for The Ungasan Clifftop Resort. How do you plan to elevate the dining experiences for the guests at this iconic resort?
A: We’re focusing on elevating our offerings by emphasising sustainable practices and reducing waste in our operations. We’re also overhauling the menus and launched a new restaurant, Waatu, a yakitori and open-flame grill-inspired eatery. This new addition is part of our commitment to providing exceptional and memorable dining experiences.
E: Waatu has quickly become a highlight at The Ungasan Clifftop Resort. What inspired its unique concept and vision?
A: Waatu takes its cue from the traditional practice of cooking over coals. It’s a relaxed, fun eatery with a strong focus on yakitori and coal cooking. Our mixologist, Putu Wirawan, creates some of the finest cocktails I’ve ever tasted. The kitchen operates without electricity or gas, relying solely on fire, making it a highly immersive and tactile experience for our guests, who can sit in the kitchen and observe the culinary process up close.
E: Can you describe the dining experience at Waatu, from the ambience to the flavours on the plate?
A: The ambience at Waatu is dark and moody, with walls lined with volcanic rock. The glassware on the tables is chosen to complement the flames and embers from the kitchen. Guests are part of the experience, designed to feel like a dinner party at my home. The flavours are bold and dynamic, enhancing the overall sensory journey.
E: How do you plan to incorporate local ingredients into Waatu’s menu?
A: All our ingredients, except for Australian beef, are sourced locally from Bali. We use local ferns cooked over coals and two types of timber: lychee wood and coffee wood. This approach supports local farmers and introduces unique flavours to our dishes.
E: After all these years in the culinary industry, what keeps you inspired and motivated?
A: The more you learn over the years, the more knowledge you acquire. Mistakes become valuable learning opportunities that you quickly apply to your craft. I have a deep fascination with the psychology behind eating and drinking – understanding how people perceive and experience food in restaurants on a subconscious level is something that continually inspires me. This constant discovery keeps me motivated.
E: How do you manage to balance your demanding professional life with personal time?
A: Balancing work and personal life is challenging, but family is everything to me. I’m fortunate to have the unwavering support of my wife, the strongest person I know. Without her, I wouldn’t be able to pursue my dreams while maintaining a loving family. I hope my children grow up to chase their dreams and work hard to make them a reality. Dreams are only dreams until you make them come true.
BEEF OVER COALS with Dark Fruits
Ingredients
- Blackmore rib-cap MB9+
or striploin MB6+ - Red garnet amaranth leaf
Beef and molasses glaze
- 5kg beef bones with marrow
- 5 onions, halved
- 100ml red wine
- 50ml molasses
Dark fruit juices
- 100ml blood plum juice
- 4g xanthan gum
- 50ml cherry vinegar
Dark fruit
- 12 cherries
- 12 mulberries
- 12 wild blackberries
- 12 riberries
- 30ml olive oil
- Dark fruit juices
METHOD
- For the beef and molasses glaze, pre-heat oven to 200C. Put bones in a roasting tin and roast, turning once until dark brown and caramelised. Transfer to a deep stockpot and cover with water. Add the onions and simmer, covered over very low heat for 10 to 12 hours.
- Strain the liquid and refrigerate until chilled. Removed the fat layer from the top of the stock. Return the stock to high heat, add the red wine and simmer hard to reduce the stock by three-quarters. Stir in the molasses.
- For the beef: Put the whole rib-cap in a vacuum or cryovac bag. Seal and cook in a water bath at 78C for 36 minutes. Use a chargrill pan or hot coals in a fire pit to cook the beef on high heat until it begins to char and blacken; this will take approximately four minutes on each side. Remove from the heat and leave to rest for at least 30 minutes before slicing.
- For the dark fruit juices, combine the fruit juices then whisk in the xanthan gum until thickened. Add the cherry vinegar and strain through a fine sieve.
- For the dark fruit, place all the fruits in a small saucepan with the dark fruit juices and olive oil. Heat gently.
- After assembling the beef with the all the trimmings, add the red garnet amaranth leaf as garnish.
Exquisite Taste Volume 44
The Ungasan Clifftop Resort
Jalan Pantai Selatan Gau,
Banjar Wijaya Kusuma
Ungasan, Bali — Indonesia
IG: @theungasan
