Design-forward hotel, Titik Dua Ubud, presents their newly reimagined restaurant, RAMU Kitchen, relocating the dining venue to their renovated rooftop space. Here, at eye-level with the swaying treetops, a cosying space entices guests to dine, drink and discover.
The hotel’s designer, celebrated Indonesian architect Andra Matin, returned to evolve his original creation. With a skylight running down the ceiling’s spine, and eves expanded to open the views, Titik Dua’s rooftop space now embraces the elements, enjoying scenes of distant Ubud farmlands and the neighbouring forest.
This is where RAMU Kitchen finds its new home, an eclectic venue that sprawls and transitions across the elongated rooftop, from homey dining venue, open kitchen and bar, and local concept store. As such, RAMU aims to transcend the idea of a restaurant and function as a place of community gathering, creative expression and of course, culinary exploration.
But first, the food. RAMU Kitchen is headed by young and innovative Balinese Chef Kori, whose aim is to highlight the produce of his island. To do this, he introduces the concept of ‘Forest-to-Table’ dining whereby he and his culinary team forage in the surrounding jungles for wild and unique ingredients, like the betel leaf or Balinese tabiabun longpepper.
The menu is Pan-Asian, but at RAMU this is not some ambiguous ‘catch-all’ category for their cuisine. Each dish really presents recognisable influences and flavours of different regions across Asia, be it in taste, inspiration or ingredients.
The Dumpling Chilli Crab, with nods to Singapore and Chinese influences, features seafood gyozas in a chilli crab sauce, complete with Balinese ginger torch relish. The Ramu Salmon Yum, features delicate cured salmon in a refreshing kalamansi dressing, with a fresh, tarty profile found in Thai or Vietnamese salads. Lawar Banana Blossom is a remix of Bali’s classic dish, featuring smoked tuna and placed upon a raw betel leaf — Balinese flavours in a Viet-style presentation.
A favourite is certainly the Aged Duck SSAM, a perfectly-prepared, 14-day aged duck breast enjoyed with raw leaf wrap salads and a roasted pineapple spicy and sour dip. Other highlights include the Dry Laksa Squid Udon to Kiwami Top Sirloin Steak (MB9+) and Sticky Rice Bakar dessert.
Odes to Indonesia’s regional cuisines are equally represented in Chef Kori’s eclectic yet delightfully tasty menu —in fact, half of the fun is identifying potential inspirations. To complement these culinary creations, RAMU’s Head mixologist, I Wayan Gunarsa, has crafted a menu of exotic cocktails infused with herbs foraged from the surrounding forest: Spicy Tabia Bun Margarita, Lemon Basil Gin, and more.
Circling back to RAMU’s extended experiences, the venue is set to entice Bali’s creatives and communities to gather, hosting programs that foster discovery across a variety of interests, be it foraging tours, book talks or film screenings. The venue has been designed this way, with its central space able to be reconfigured into an intimate place to gather, watch and discuss.
Nevertheless, be it peacefully sipping cocktails at golden hour, a family dinner or an evening of learning and listening, Titik Dua’s new RAMU Kitchen certainly has all the right ingredients for a memorable experience. Open 6pm to 11pm daily.
+62 8113897976
info@ramu.id
ramukitchen.com
Edward Speirs
Edward, or Eddy as he prefers to be called, is the Managing Editor of NOW! Bali and host of the NOW! Bali Podcast. He enjoys photography, rural travel and loves that his work introduces him to people from all walks of life.
