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The guitar is an orchestra in itself – Ludwig van Beethoven

Since its launch in 2013, DIVINE Friday quickly became a favourite meeting point for Ubudians and visitors alike to kick off the weekend. Along with the weekly changing themed wines, fabulous cocktails and delicious complimentary canapés, Pak Tatang’s guitar music beautifully rounds up the event.

Tatang Nofrizal or Pak Tatang loves classical guitar music and has been playing since his early childhood. The talented musician seems to become one with his instrument and you can literally feel his love for it. He has been playing at our weekly DIVINE Friday event for quite some time now and also has performed at our other events. We had a little chat with the quiet and humble man:

Where do you come from and how did you get started with playing the guitar?

I was born in 1964 in Jakarta and was raised between Jakarta and Sumatera. I was around 11 years old when I started to learn to play guitar. Since then, the instrument and me have not been separated!

What inspires you to keep performing as guitarist?

There is not a particular thing that I can nominate. Playing guitar is what I love and what I am good at.

Who are your favourites?
I like Andi Williams, Julian Breem, Queen and John Denver.

You have been been playing at bridges for quite some time, you must know the menu very well. What is your favourite food?

I love fish dishes and especially bridges’ Barramundi, always a good combination.

If you enjoy acoustic guitar music, make sure to drop by in the DIVINE bar on a Friday, from 6-9pm. Kick back, sip on your favourite drink and enjoy the amazing atmosphere. If you have a favourite song, Pak Tatang will be happy to play it for you, too.

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Meet Sous-Chef Kadek Singgasana

Kadek has travelled the world as he sailed the seas with several cruise ships for over nine years. The Real Madrid lover has been with us since 2015 and is highly appreciated by the whole team. Find out what motives him and what his challenges are.  

What inspires and motivates you as a chef?
I have a passion for everything culinary. I love the challenge of creating and researching for new menu items. Seeing guests happy and enjoying the food that I have prepared gives me great satisfaction.

Where have you worked before you set anchor at bridges?
After graduating from the Culinary School, I was a trainee in Ritz-Carlton in Jimbaran. After that, I worked on cruise ships from 2005 to 2014 in many different departments, widening my experience. Before joining bridges, I worked in Kuta.

What is your biggest challenge as sous-chef at bridges?
One of my first challenges was to learn each team member’s character as we work with people of various backgrounds in our kitchen. Knowing your team is important and helps transfer knowledge among all of us.  The team here is very helpful and eager to learn. Besides that, they also make a very solid group—one team, one goal. Another challenge that I face is having a broad understandings of every element on our menu. Luckily, I have a very good memory!

What are your favourite dishes at bridges?
This is a tough question. I love all the dishes, each of them having its own characteristics. But, if you insist, I would choose Thai-Inspired Barramundi and Chilled Sambuca-Poached Pear.

What do you like to do in your free time?
I liked to go on Instagram and look for the latest food trends. I also like be in the nature and truly love Bali’s rice terraces. And watching a game of football is a hobby of mine as well.

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Perfecting your Cheese Aïoli

Aïoli is a strongly flavoured garlic mayonnaise from the Provence region of southern France. It is a favourite accompaniment for fish, meat, and vegetables. Our version of Aïoli is made from three types of French cheese and homemade paprika purée. Our Head Chef Pak Wayan shares his recipe for Cheese Aïoli.

The first step is to prepare the paprika purée.

The ingredients are:

  • 250g red paprika
  • 50g onion (sliced)
  • 5g garlic (finely chopped)
  • 15g butter
  • 1g thyme
  • 15g paprika powder
  • 400g vegetable stock

Method

  • Roast the red paprika in a 200-degree Celsius oven for 20 to 25 minutes.
  • Take the red paprika out of the oven and place it in a large bowl, cover with plastic wrap, and let it rest for 15 minutes.
  • Peel the paprika skin and remove the core, seeds, and burnt parts then dice it roughly. Set it aside.
  • Heat the saucepan and add butter, garlic, onion. Let it heat up until it becomes fragrant.
  • Add diced paprika and sauté for 5 minutes on medium heat.
  • Add paprika powder, thyme and vegetable stock. Simmer for 20 minutes.
  • Blend the mixture until smooth, then strain. Let it cool and use as needed or store it in a 1-5 degree Celsius chiller for up to five days.

Here comes the exciting part, the ingredients to make our Cheese Aïoli:

  • 1,500ml cooking cream
  • 160g of your favourite French cheese(s)
  • 250g paprika purée
  • 20g salt

Method

  • Boil the cream on medium heat, and when it starts to get warm, add all the cheese and whisk until thoroughly mixed.
  • Add paprika purée, whisk until thoroughly mixed.
  • Once it comes to the boil, take it off the heat.
  • Add the salt and mix again.
  • Let it cool and use as needed or store it in a 1-5 degree Celsius chiller for up to five days.

This Aïoli is best paired with all types of pasta. You could add more vegetables such as broccoli, cauliflower or peas for more flavor and texture. Our special Aïoli can be tasted in our signature Salmon Tagliatelle and Green Vegetable Pasta.

Reserve a table to taste these amazing dishes on this link

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Got some time to spend?

After a delicious lunch at bridges, take an afternoon stroll through Ubud village, or venture a little further out to Ubud’s surround before heading back to your hotel.

Here are our picks of places to explore around our magical little village:

  • Tjampuhan Ridge Walk
    Tjampuhan Ridge Walk, or the locals call it Bukit Cinta, translates as the Love Hill and is an excellent place for a walk, jog, or even a picnic. Set amidst Ubud’s lush jungle and trees, the entrance to this walk is only 100 meters from our restaurant. There is not a lot of shade during the day, so we suggest heading out early morning or visiting later in the day. The sheer beauty of this walk makes it our number one pick.
  • Pura Gunung Lebah
    This is one of the oldest temples in Bali, nestled just on the foothills of Tjampuhan Ridge Walk. Built around the 8th century, the magic of this temple is enhanced by the Wos river flowing just below it. Make sure you wear a sarong and appropriate shirt when you to visit this sacred place.
  • Tegallalang Rice Fields
    Did you know that the Subak system is on UNESCO’s World Heritage Site list? The Subak is Bali’s traditional irrigation channels which weave across the island. The scale of the Tegallalang rice terraces makes it unique, and it is a mesmerising to place to visit only 30 minutes away from bridges by car.
  • Ubud Market
    Art pieces, hand-crafted items, cute keychains, unique-patterned Balinese dresses, as well as colourful tropical fruits are all available in Ubud’s largest market. Located just a few minutes from bridges, you can either walk up after a fulfilling lunch or ask our team to assist you to find a taxi to Ubud market.
  • Monkey Forest Ubud
    There are a few sites where you can see monkeys on the island but what makes Ubud’s Monkey Forest famous is the lush green jungle that surrounds an ancient sacred temple. This enchanting place is only about 2.5km away from bridges.

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bridges’ Rosella Passion Mojito Recipe

There is a whole lot of shaking and stirring going on at our two bars. Next to preparing classics from our long list of cocktails the bartenders are busy creating new tempting mixes for cocktail lovers. This has not gone unnoticed; our Cocktail Wednesdays have become very popular. Did you know that you can take the recipes for each week’s themed cocktails home with you and try your hand at mixing? Why not start right now, here is the recipe for Rosella Passion Mojito, a lovely refreshing drink. Our bartenders say cheers!

Ingredients

  • 60 ml passion fruit infused-rum
  • 20 ml lemon juice
  • 30 ml rosella syrup
  • 1 passion fruit
  • 12 mint leaves
  • 3-4 ice cubes
  • soda water

Method

  • In a mixing cup, coarsely muddle half of the passion fruit seeds. Be careful if you use glass, it might break easily.
  • Squeeze the mint leaves using palm of your hands and put into the mixing cup.
  • Add passion fruit infused-rum, lemon juice, rosella syrup and ice cubes into the mixing cup, shake well and strain into a chilled rock glass filled with ice cubes.
  • Top up with soda water, finish with crushed ice, and garnish with the remaining passion fruit seeds, sprig of mint and fresh rosella flower.

Cheers!

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The guitar is an orchestra in itself – Ludwig van Beethoven
Meet Sous-Chef Kadek Singgasana
Perfecting your Cheese Aïoli
Got some time to spend?
bridges’ Rosella Passion Mojito Recipe