This November, Ikan Restaurant & Bar and Prego at The Westin Resort Nusa Dua, Bali welcome guests to their kitchens for two collaborations unique to their own culinary compasses.
Bali’s global footprint is clearly mapped by its culinary offerings; one can find international and local fare with equal ease. It rings even more true at The Westin Resort Nusa Dua, Bali, where dining destinations serving a variety of cuisines co-exist within one sprawling sanctuary. Among them are the Indonesian outlet Ikan Restaurant & Bar and Italian restaurant Prego, which are set to host kitchen collaboration programmes unique to each of their culinary identities.
On 11-12 November 2026, Ikan is concluding the year-long Travelogues of the Archipelago Season Two with Chef Jovan Koraag. After visiting Jakarta through Betawi cuisine with TAMU Restaurant and travelling to Sumatra with Salira’s penchant for Minangkabau cooking, this third chapter takes diners to North Sulawesi through its bold, soulful culinary character. Chef Jovan is a natural pick, having grown up in Manado and gaining prominence through Mata Karanjang, which brings the local flavours of his hometown to the capital of Jakarta.
For this collaboration, Chef Jovan joins Chef Mohamad Raviel in the kitchen. Signatures from Mata Karanjang, such as Perkedel Milu, Bruine Bonen, Rahang Tuna, Bobocha, Tinorangsak, and Rusuk Garo Rica, make an appearance on the joint menu. Alongside them are Chef Raviel’s Panada Ikan Asap, Ikan Bakar Dabu Dabu, Cakalang Asap, and Bebek Bumbu RW, reinterpreting quintessential flavours of Manado cuisine through a coastal lens.
Prego follows with its own kitchen takeover on 13 November, welcoming two Elle&Vire Professionnel® ambassadors for a one-night-only French affair. Award-winning chef Guillaume Goupil, who currently leads Episodes and Fogo in Paris, starts things off with a selection of savoury courses that showcase his penchant for simplicity, elegance, and respect for quality seasonal ingredients. His dishes include Pomme Dauphine with beef tartare and tarragon cream, Red Snapper Quenelles paired with marinated red snapper and lobster sauce, Roast Beef served with grilled cabbage and pepper sauce, and Snail Ravioli accompanied by confit garlic, parsley cream, and mushrooms.
Ending things on a sweet note is La Maison de l’Excellence Savencia® member Alexandre Sohm, a celebrated pastry chef who translates his creativity into delectable treats. A pre-dessert of pineapple and coconut acts as the prelude to two indulgent finales. Maïso offers a medley of sweet corn, popcorn, polenta, and white miso, before the evening concludes with the rich, bittersweet-and-spicy combination of Chocolate, Indonesian Pepper & Cocoa Nibs.
These collaborations continue to offer unique and dynamic flavours to guests of The Westin Resort Nusa Dua, Bali. Epicureans can treat themselves to an exploration beyond the island through food, whether foreign influences or ones closer to home.
Ikan Restaurant & Bar
The Westin Resort Nusa Dua, Bali
ITDC, Nusa Dua
Bali 80363, Indonesia
T: (+62) 8113885739
IG: @ikan.bali
Prego
The Westin Resort Nusa Dua, Bali
ITDC, Nusa Dua
Bali 80363, Indonesia
T: (+62) 8113885739
IG: @prego.bali
