Born on Mauritius and raised in Sydney, Chef de Cuisine Kevin Chung knows a thing or two about what his cosmopolitan guests expect to find when they dine at Starfish Bloo. “This being the W Seminyak, we’re all about what’s next, what’s new,” he says. “I like to play with Asian flavours, but we also have to remember that we have a lot of Westerners coming in as well, so our focus is a ‘modern Asian cuisine’ that pleases most palates.” Using normal sushi rice, nori, tempura prawns (sourced from Sumbawa), and chilled asparagus all wrapped in a thin veil of fresh prosciutto, a sprinkle of black tobiko completes the stunning presentation. Fresh and light, this dish is the perfect complement to an afternoon spent lazing away poolside.
