At the helm of AKASA Restaurant & Bar at Jumeirah Bali, Head Chef Joan Achour masterfully blends fire-driven techniques with Asia’s rich culinary traditions. From reimagining heritage recipes with a modern twist to creating the intimate private dining experience at Mantra, she leads with passion, precision, and a philosophy that transforms every dish into a story of culture, connection and creativity.
– by Rizky Adityo –
E: What are your responsibilities as head chef at AKASA Restaurant & Bar at Jumeirah Bali?
A: As head chef, I lead the culinary vision of AKASA and Mantra, ensuring each dining experience embodies our fire-driven philosophy and the rich culinary heritage of Asia. My focus is on creating dishes that celebrate flame-grilling techniques, blending traditional Balinese ingredients with refined Asian flavours. I work closely with local farmers and suppliers to bring the freshest, most authentic ingredients to the table while mentoring my team to uphold the highest standards of craftsmanship and creativity.
E: AKASA has always embraced Asian flavours with a bold, modern twist. How do you strike the balance between respecting tradition and pushing culinary boundaries?
A: It starts with deep respect. At AKASA, we honour the culinary traditions of Asia. To innovate, we must first understand the roots, studying traditional recipes and learning from local artisans. From there, we reimagine these traditions through modern presentation, unexpected pairings and refined techniques that highlight the purity of flavours. Fire is our central element; it’s a delicate balance that creates dishes that are both familiar and surprising.
E: Can you tell us more about the story behind Mantra, Jumeirah Bali’s recent launch?
A: Mantra offers an exclusive private dining experience that feels both intimate and immersive. Set within AKASA’s underground space, we wanted guests to feel a sense of discovery upon descending by glass elevator into a setting where the cliffside’s natural beauty is preserved. The space embodies quiet elegance, merging thoughtful design, refined flavours and meaningful connections.
The dining journey is personalised with curated tasting menus that blend French techniques with Balinese ingredients, paired with distinguished wines selected by our sommelier. Whether for a romantic evening or a private celebration, Mantra provides an elevated, personal experience with attentive service in a setting that feels entirely your own.
E: Fire is central to AKASA’s identity. What does cooking with fire mean to you personally and creatively?
A: Cooking with fire represents connection. It evokes moments shared with family and friends, where the glow of flames brings people together. Historically, fire has symbolised warmth, comfort and community, and that energy resonates with me in the kitchen. Creatively, fire inspires endless exploration. Techniques like smoking, charring, and cooking with embers reveal new layers of flavour and texture. It challenges me to experiment and express myself through dishes that embody the primal soul of fire alongside contemporary refinement.
E: With Bali’s dining scene becoming increasingly competitive, how do you keep your team motivated to innovate and excel?
A: I foster a culture of curiosity and ownership. Everyone is encouraged to share ideas, experiment with flavours and be part of the creative process. When the team feel connected to their creations, it naturally drives innovation and excellence.
We often explore new ingredients from local artisans or revisit traditional techniques with fresh perspectives, keeping the creative energy alive. Leading by example is important to me. I stay hands-on in the kitchen, sharing my passion and continuously challenging myself alongside the team. Every service is an opportunity to refine, learn and evolve together.
E: What is one unexpected flavour combination or cooking technique you’re experimenting with right now?
A: I’m currently exploring fermentation. It fascinates me because it brings natural probiotic benefits and unlocks complex flavours and textures. Bali’s warm, humid climate is perfect for fermentation, allowing the process to develop quickly. What captivates me most is how fermentation transforms ingredients, drawing out unexpected sour, umami
or delicate fruity notes.
E: As a female leader in a demanding industry, how do you nurture the next generation of chefs, especially young women aspiring to follow in your footsteps?
A: For me, being a woman has never defined my career. We are shaped by our origins, cultures, experiences and habits, so gender has never been an obstacle or an advantage. I don’t wake up thinking, “I am a female chef.” I simply think, “Do it.”
My advice to the next generation, especially young women, is to just do it. Listen to your passion, follow the fire within, and equip yourself with every tool and opportunity to succeed. Talent knows no gender; what matters is dedication, resilience and the courage to pursue what you love.
TOM KAH PRAWN
Ingredients:
Coconut cream:
- 10g lemongrass
- 15g shallot
- 5g galangal
- 2g kaffir lime leaf
- 170ml fresh coconut milk
- 100ml water
- 5g fish sauce
- 2g lime juice
- 5g sugar
Prawn Glaze:
- 50g lemongrass
- 30g shallot
- 10g garlic
- 40g galangal
- 10g dried chilli
- 10g baby prawn, roasted (5 minutes)
- 300ml water
- 250ml canola oil
- 5g kaffir lime leaf
- 5g tamarind paste
- 20g fish sauce
Main & Garnish:
- 3 tiger prawns (shell on)
- Fried kaffir lime leaf
- Chilli powder
- Crab chilli oil
Method:
Coconut Cream:
- Heat a pan over medium heat with a little oil.
- Add shallot, lemongrass, galangal and kaffir lime leaves. Sauté until fragrant.
- Add water, fish sauce and a pinch of salt. Bring to a boil.
- Stir in the coconut milk and sugar.
- Simmer gently until reduced and slightly thickened.
- Remove from heat and stir in the lime juice just before serving.
Prawn Glaze:
- Roast the baby prawns in a dry pan for 5 minutes, until fragrant.
- In another pan, sauté shallot, garlic, galangal, lemongrass, dried chilli and kaffir lime leaves in a little oil until aromatic.
- Add tamarind paste and the roasted baby prawns. Pour in water.
- Simmer for 15-20 minutes until softened.
- Blend with canola oil until smooth and glossy. Strain if necessary, for a silky texture.
Grilled Prawns & Plating:
- Clean and devein the tiger prawns, leaving the shells on.
- Grill the prawns until just cooked through.
- Brush generously with the prawn glaze.
- Plate with coconut cream, then garnish with fried kaffir lime leaf, a sprinkle of chilli powder and a drizzle of crab chilli oil.
Exquisite Taste Volume 49
AKASA Restaurant & Bar
at Jumeirah Bali
Jalan Raya Uluwatu, Pecatu
Bali 80361, Indonesia
T: (+62) 3612015000
E: jbafbreservations@jumeirah.com
IG: @akasa.bali
