Executive Chef Salim combines his childhood passion, global experience, and deep Indonesian heritage to create cuisine that is both innovative and meaningful. At TUI BLUE Berawa Hotel & Villas and The RR Chocolate – Canggu, his food delights the palate while sharing stories of culture and tradition.
– by Rai Rahman Indra –
E: Could you walk us through your journey as a chef?
A: My love for cooking began as a child, when I would prepare meals for my family. That passion led me to culinary school, where I trained professionally before starting my career at The Ritz-Carlton Jakarta, Pacific Place. Over the next 11 years, I travelled the world and gained invaluable experience. Now, I am proud to be part of the opening team at TUI BLUE Berawa Hotel & Villas, my first role as executive chef, where I can share everything I have learned with our guests while continuing to grow and explore new culinary journeys.
E: The restaurant is expanding into a breakfast venue. What can guests expect?
A: We’re offering a unique breakfast experience across two venues; the hotel restaurant and our collaboration with The RR Chocolate – Canggu. Guests can enjoy a wellness-inspired menu alongside artisanal chocolate. It’s a special start to the day that combines nourishment with the joy that chocolate brings.
E: How would you like guests to remember their visit to The RR Chocolate – Canggu?
A: Beyond the chocolate itself, we have created an engaging Pick and Mix experience featuring over 80 flavours, from traditional options like tempeh to modern international tastes. Guests can fill their jars, sample as they go and take home their favourites to share with loved ones.
E: Are there plans to expand into all-day dining?
A: Yes, we will soon be offering breakfast favourites throughout the day, along with dedicated lunch and dinner menus. One highlight will be our signature beef dish infused with chocolate, providing guests with a truly unique dining experience that can’t be found anywhere else.
E: What do you hope guests take away from your food?
A: I want guests to leave with memories of flavours rooted in heritage, including recipes passed down from my great-grandmother and Indonesian traditions. At the villas, I also cook privately for guests, offering inclusive dining experiences and special barbecues to make each stay feel personal and unforgettable.
E: How do you balance Indonesian tradition with modern techniques?
A: Tradition is the soul of my cooking. I utilise modern techniques and presentation, but never compromise on authentic flavours or the cultural stories behind them. For me, food should always connect guests to its origins.
E: What does life outside the kitchen look like?
A: I spend time in nature, with friends, or exploring new cultures. These experiences inspire me and often spark new ideas that I bring back to the kitchen.
E: Who has influenced your culinary journey the most?
A: My mentor, Chef Raymond from
The Ritz-Carlton, Bali, taught me that cooking is more than food; it’s about creating personalised experiences. He emphasised the importance of understanding each guest’s preferences, ensuring no two experiences are the same.
E: Where do you hope to take the hotel’s culinary programmes?
A: My vision is to showcase Indonesian cuisine at a world-class level. I want every guest to feel that dining here is not just about food, but about culture, tradition and unforgettable experiences.
Dark Chocolate Espresso Short Rib
Ingredients:
Braised Beef Ribs:
- 500g beef short ribs, boneless
- 50g onion, diced
- 50g carrot, diced
- 30g celery
- 20g garlic
- 80g red tomato
- 10g salt
- 100ml red wine
- 2000ml beef stock
- 5g thyme
- 3g rosemary leaves
- 50g tomato paste
- 3 bay leaves
- 30ml espresso
- 100g dark chocolate
- 6 quail egg (boiled for 1 minute)
- 5g edible flower for garnish
Infused Vinegar:
- 30ml dry white wine
- 20ml white wine vinegar
- 10g shallot
- 3g tarragon leaf
Béarnaise Sauce:
- 3 egg yolks
- 1tsp lemon juice
- 2g kosher salt
- 50g unsalted butter
- 2tsp tarragon, chopped
Method:
Braised Beef:
- Season the beef generously with salt and pepper. Heat oil in a braising pan over a high flame and sear the beef for two minutes on each side until well browned. Transfer ribs to a platter and set aside. Reduce the heat to medium.
- In the same pan, cook carrots and onions until golden. Add celery and continue cooking until softened. Stir in garlic and cook for about 30 seconds until fragrant.
- Add tomato, wine, stock, herbs and tomato paste. Stir for a minute, then bring to a boil. Return ribs to the pan, ensuring they are almost covered with liquid. Cover with a lid and place in a preheated oven at 200C. Cook gently for 2–3 hours until the meat is tender.
- Remove ribs from pan. Discard the excess vegetables. Strain the braising liquid, pressing down to extract as much flavour as possible, then discard the solids. Skim off any excess fat.
- Stir chocolate and espresso into the strained sauce until the desired flavour is achieved. Adjust the seasoning and thicken if needed. Return ribs to the pan and serve with sauce, alongside your choice of starch and vegetables.
Béarnaise Sauce:
- To make the infused vinegar, place wine, vinegar, shallot and tarragon into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook until reduced to about 1½ tablespoons (5–7 minutes).
- Strain the mixture through a fine sieve, pressing with the back of a spoon to extract maximum flavour. Leave to cool for 5 minutes.
- Melt butter until hot, either in the microwave for about 1 minute, or in a small pan on the hob.
- Place egg yolks, infused vinegar, lemon juice and a pinch of salt into a high-powered blender. Blend for 5 seconds to combine.
- With the blender running on medium-high, slowly stream in hot butter through the lid opening until the mixture emulsifies.
- Stir in finely chopped fresh tarragon and serve the sauce warm.
Exquisite Taste Volume 49
TUI BLUE Berawa Hotel & Villas
IG: @tuiblueberawa
The RR Chocolate – Canggu
IG: @therrchocolate
