Chef Bagus Balinese Cooking Class
Wat gasten geweldig vinden
- Vriendelijke, betrokken gastheer
- Praktisch koken met demonstraties
- Marktbezoek en verse ingrediënten
- Receptenboek en certificaat
Gasten omschrijven de ervaring als een gezellige familiebijeenkomst, met een vriendelijke en enthousiaste gastheer die de deelnemers begeleidt bij het koken en levendige demonstraties. Een bezoek aan de markt zorgt voor verse, authentieke ingrediënten en de kookworkshop houdt rekening met dieetwensen, zoals vegetarische opties. Gasten krijgen een handig receptenboekje en een certificaat mee naar huis en prijzen de heerlijke Balinese gerechten en het algehele plezier en de onvergetelijke hoogtepunten van hun vakantie.
Wat je kunt verwachten
Chef Bagus has been working at the hotel and restaurant for almost 28 years. He started his career on 1989 with Grand Hyatt Bali, then 2 years with Grand Hyatt Dubai and 10 years traveling around the World promoting Balinese food: GUAM, Australia, Switzerland, Malaysia, Sri Lanka, India and back to Dubai to Fairmount Hotel and Burj Al Arab Hotel.
Since the last 2 years, Chef Bagus was running a Balinese Restaurant a cooking school in Seminyak with the Anika Group.
Now Chef Bagus has opened and running his own cooking school.
Market tour are currently on hold due to Covid but you will learn the ingredients in the cooking school.
Menu
- Menu:
- Basic spice paste for Chicken
- Roasted Chicken in Banana Leaf
- Braised Pork in Sweet Soy sauce
- Traditional minced seafood sate
- Minced chicken into banana leaf
- Green papaya or green bean salad
- Assorted vegetable with peanut dressing
- Peanut sauce
- Sweet corn and coconut snack
- Fried noodle with Chicken
- Rib Menu Included
Vegetarian Menu:
- Spice paste for vegetable.
- Soya bean sate
- Grill mushroom in to banana leaf
- Green papaya salad
- Mix vegetable with peanut dressing.
- Vegetable curry
- Sweet corn and coconut snack
- Black rice pudding
- Vegetarian fried rice
Tips van experts
by Shahrzad Shabani pourWhat I liked: You'll learn about the main ingredients used to make Balinese dishes, general cooking tips and a range of common techniques used in Balinese cooking. The poultry is juicy and the spices are fragrant! We made a total of 10 mouthwatering menu items, we couldn't wait to feast on. The braised pork in sweet soy sauce was incredible! The class was educational and easy to follow. Highly recommend!
What to know: Transport will be organised for you as they offer a pickup from Seminyak and other areas.
Good for: Great activity to do for people of all ages.
Schema
- 8:00 - 8:30 am: Pick up from your hotel (For Kuta Area, Legian & Seminyak)
- 9:00 am: Cooking class begins
- 12:00 pm: Cooking class ends, Enjoy the dishes you've cooked
- 1:00 pm (Approx.): Drop off at your hotel
*Pick up time between 7.45 am to 8.00 am at the hotel lobby for other area: Sanur, Nusa Dua, Canggu, Jimbaran, Uluwatu and Pecatu.*
Routebeschrijving
Deze activiteit omvat gratis ophalen naar de locatie.
Ontmoetingspunt
Please wait for your pick up in the hotel or villa lobby. Bali roads can experience severe traffic and your pick up may be delayed. Please be ready in the lobby so that the other guests can also be picked up on time.
Your pick up service will arrive at the following approximate times:
For hotels and villas in the Kuta, Seminyak, and Legian areas: 8:00am - 8:30am
For hotels and villas in the Sanur, Nusa Dua, Canggu, Jimbaran, Pecatu, and Uluwatu areas: 7:45am - 8:00am
Inclusief hoogtepunten
Extra informatie
Ophaal mogelijkheid
Free pick up and drop off is included from Kuta, Legian, Seminyak and Canggu areas. If your hotel is in Sanur, Nusa Dua, Uluwatu or Pecatu the pick up will be with an additional charge of IDR 75,000
Pick up time: For Kuta Area, Legian, and Seminyak: 8.00am to 8.30am at the hotel lobby. Other areas such as Sanur, Nusa Dua, Canggu, Jimbaran, Pecatu, and Uluwatu: 7.45 am to 8.00 am at the hotel lobby.
Bevestiging
Je ontvangt binnen 24 uur een bevestiging van je boeking.
Gratis annuleren
Full refund will be issued for cancellation made at least 48 hours prior to the activity.
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