With a career shaped across Europe and Asia, Jonas Noël brings a refined, multicultural sensibility to Bali’s dining scene. At Koral Restaurant, he blends French technique, Nordic influence, and Indonesian flavours to create an immersive culinary experience defined by precision and place.
E: You have worked across China, Hong Kong, and Europe. What drew you back to Asia, ultimately to Bali?
A: I first came to Asia in 2012, driven by a long-standing fascination with its cultures. I began in Hong Kong before moving to Shanghai, where I spent a decade. After returning to Europe, it was ultimately the challenge of Koral Restaurant and The Apurva Kempinski Bali that drew me back.
E: Having trained in a MICHELIN-starred kitchen, how did this early experience shape your culinary philosophy as a chef?
A: Working in a MICHELIN-starred kitchen instils an unwavering attention to detail. My early years in France grounded me in classical techniques, fundamentals, and sauces, while my time in Norway introduced me to curing, fermenting, smoking, and a more minimalist approach to plating. My experience in Asia further broadened my perspective, particularly through Chinese techniques and flavours. Today, I continue to explore Indonesian spices, sambal, and bumbu as part of that evolving philosophy.
E: After more than two decades in the industry, what continues to inspire and challenge you?
A: New challenges are always inspiring. Each new environment brings unfamiliar ingredients, techniques, people, and cultures to engage with. Here in Bali, that sense of discovery is a constant and rewarding daily challenge.
E: Looking back, what has been a defining moment in your career?
A: A defining period was my time at Michel Bras between 2008 and 2009, when the restaurant held three MICHELIN stars. The farm-to-table philosophy, foraging in the afternoons, and harvesting herbs and flowers at dawn left a lasting impression. The cuisine was deeply rooted in vegetables, though not strictly vegan, and it continues to influence my cooking to this day.
E: As Executive Chef at Koral Restaurant, what vision are you bringing to the dining experience?
A: Koral offers a truly distinctive setting, surrounded by aquariums that create an immersive atmosphere. From a culinary perspective, we aim to elevate each dish by sourcing the finest local ingredients available, delivering a memorable and refined experience for our guests.
E: How have your travels and exposure to different cultures influenced your approach to food and creativity?
A: My cooking is a reflection of my journey. It brings together French technique, Nordic elements such as smoking, and a Cantonese sensibility in handling ingredients. Increasingly, I am also deepening my understanding of Balinese and Indonesian culture, incorporating these influences into new dishes.
E: Beyond its setting, what makes the Koral dining experience truly distinctive for guests?
A: Beyond its breathtaking setting, Koral is entering a new chapter of evolution this year, elevating the overall dining journey to an even more refined level. What truly sets it apart is not only the appreciation we receive from our guests which we are incredibly grateful for, but also drives it into one of the world’s most picture-perfect dining destinations. Every detail, from the immersive ambience to the thoughtfully curated cuisine, is designed to leave guests in awe and create a truly unforgettable experience.
E: Is there an underrated ingredient you believe has the power to elevate a dish?
A: Kaffir lime leaves are, in my view, an underrated ingredient. While I was familiar with them before, I discovered how integral they are to Indonesian cuisine, particularly in Bali. Used finely chopped, infused into jellies, or incorporated into sauces, they bring a remarkable freshness and are a recurring element across our menus.
E: What do you hope guests take away from their experience at Koral Restaurant?
A: Above all, I hope guests leave with lasting memories. From a young age, I remember dining in fine restaurants and still recall dishes I enjoyed over 20 years ago. If a guest returns in a decade and remembers a dish from Koral, that would be my greatest pride.
PAPUA BAMBOO LOBSTER
INGREDIENTS:
- 1.7kg of 400/500g bamboo lobster
- 200g sunflower oil
- 70g Refina salt
Shellfish jus:
- 20g carrots
- 20g shallots
- 10g garlic
- 150ml Two Islands Shiraz
- 2g thyme
- 200g beef jus
- 20g blackcurrant puree
- 40g unsalted butter
- 5g Guanaja chocolate
- Lobster or prawn tomalley
Blackcurrant gel:
- 30g blackcurrant puree
- 0.3g agar agar
Carrot puree:
- 200g carrots
- 20g unsalted butter
Vegetables:
- 400g baby carrots
- 200g shallot
- 10g unsalted butter
- 5g garlic
- 5g tarragon
Garnish:
- 20g hazelnuts
- 20g fresh tarragon
METHOD:
Lobster:
- Boil lobster with sticks in salted water (35g per L) for about five minutes, cool down in ice water and peel.
- Vacuum with lobster oil.
- Warm up the lobster in lobster oil.
Lobster oil:
- Use the legs of lobster, pan fry, and add sunflower oil.
- Simmer for 15 minutes, cool down and strain.
Shellfish sauce base:
- Wash and cut shallots, carrots, and garlic.
- Pan fry lobster or carabineros shell, add vegetables and thyme, add red wine, and reduce until dry.
- Add beef jus and water, simmer for one hour, add tarragon, cover with plastic film, and infuse for one hour.
- Strain and cool down.
Shellfish jus:
- Boil the sauce base and add blackcurrant puree, tomalley, butter, chocolate, salt, and black pepper.
Hazelnut:
- Roast them at 180oC, cool down and peel.
- Cut in half.
Carrot puree:
- Wash, peel, and cut the carrots.
- Steam at 100oC until tender.
- Blend with butter.
- Add salt.
Vegetables:
- Wash, peel and cut them, put in pot with stock, butter, salt, garlic, and tarragon.
- Cover with baking paper.
Blackcurrant gel:
- Mix all ingredients and puree, boil, cool down, and blend.
PLATING & SERVING:
- Place one quenelle of carrot puree, then top with three pieces of hazelnut, one piece of lobster, one carrot, three shallots, three dots of blackcurrant puree, and three tarragon leaves.
- Serve with sauce on the side.
Exquisite Taste Volume 51
Koral Restaurant
at The Apurva Kempinski Bali
Jalan Raya Nusa Dua Selatan, Sawangan
Bali 80361, Indonesia
T: (+62) 3612092288
E: koral.bali@kempinski.com
W: kempinski.com/bali
IG: @koralbali
