Ramu Kitchen

The modern Titik Dua hotel in Ubud now houses Ramu Kitchen, a contemporary restaurant serving a fusion of  tradition and innovation through Asian flavours and a farm to table concept.

words and images by Vinny Matilda.

Inspired by Tri Hita Karana or the three elements of wellbeing, the restaurant is driven by a deeper meaning emphasizing the richness of nature – translated through food as indulgence. The team at Ramu is planning events and excursions for their guests relative to the ingredients used in the menu, that will further explain the connection between nature and humanity; These may include learning how to make Balinese salt or visiting the local farms. 

The notion for Ramu was created by the hotel’s resident chef Joshira Yugopradana, who has found and chosen to highlight the unique layers of flavor that occur in the intersecting of Asian food and classic western cuisines; Imagine a risotto made with Japanese rice and topped with the catch of the day, or a surprisingly unique vegetarian option of a stuffed red bell pepper with fried enoki mushrooms and a “creamy sambal hijau”  filling – as I interpreted it.

The dinner starts with homemade focaccia continued by share plates of vibrant starters and mains; The family style plates at Ramu offer a casual dining experience yet everything from the ingredient quality to the plating of exceptional dishes is five star.

We may have discovered the best place for Ceviche in Bali, approved by my ceviche connoisseur of a friend – this one, made with just the right amount of coconut milk that does not overpower the mandatory freshness of the seafood is tangy, zesty and competitive to the mains. Next, The Pate is silky and served with crispy crostini , simple yet indulgent. To ensure guests leave full and satisfied the chef offers a focaccia trio with toppings I’ll keep secret as you must visit and try for yourselves.

For salad lovers, the twist on a Classic Caesar salad with salted egg will impress; For the vegetarian, a beautifully plated creamy Burrata with homemade strawberry jam, herb oil and radish served with the fluffy house focaccia will satisfy; that is once you’re finally able to disturb the gorgeous composition. Chef Yoshira, trained in Vancouver, Canada wonderfully showcases his knowledge of Mediterranean cuisine and tapas through dishes that make obvious the love of his homeland – Indonesia, and don’t fall short of representing culinary artistry from flavour profiles to the plating.

The dining space itself is shared with the hotel’s gallery, this month showcasing contemporary local art work; The collection on display changes monthly just as the restaurant aims to change their dishes seasonally depending on what ingredients the farmers have prepared for them. The tables are set in an intimate comfortably narrow space that opens up onto the swimming pool and bar area that offers an option for an after dinner dance.

Speaking of the bar, there are four signature cocktails to pair with your dinner of which The Pickle seems the most prized and it’s absolutely delicious; However, for something stronger try a non-traditional negroni infused with local kari leaf for herbal bitterness, topped with a maraschino cherry instead of orange peel – a very daring move that somehow makes a lot of sense with the equally experimental dishes.

The chef makes sure there is enough comfort for us to stay, yet sufficient innovation and play for us to wonder what is next and experience a truly unique meal; Nothing like your common copycat restaurant to fuel the rapidly growing dining options on the Island, instead Ramu kitchen offers us a breather from the newly acclaimed hustle and bustle of Bali and a wonderful dining experience in the royal town of Ubud. A safe ending comes with a flourless chocolate cake that is just divine and calls for another negroni.