Following the tremendous enthusiasm from the previous Padma Culinary Journey earlier this year, Padma Hotels is delighted to announce the program’s continuation in January 2024, welcoming the fresh new year. The concept behind Padma Culinary Journey is to facilitate an exchange dining experience among all five Padma Hotels’ properties to enrich each hotel’s culinary offerings. Guests who haven’t had the opportunity to indulge in our new restaurants in Bali, for instance, can now savour a taste of them in Bandung, Semarang, and Karawang, and vice versa. Nandang Suryana, Padma Hotels’ Director of Operations, further emphasises, “Additionally, we would like to take this opportunity to raise awareness of the current culinary trends unique to each hotel.”
To jump-start the program after a brief hiatus during the bustling high season, starting the new year with excitement, Chef Sandro Medrano from the award-winning Tenkai Japanese Nikkei Restaurant at Padma Resort Legian will be introducing his unique creations in Tapas Nikkei and Izakaya style in other properties of Padma Hotels. Born and raised in Lima, Peru, Chef Sandro honed his culinary skills from a young age, assisting his mother in preparing Peruvian dishes. With years of experience in various countries, Chef Sandro brings his expertise in Japanese Nikkei cuisine, a mix of Peruvia dishes with Japanese cooking technique, to add vibrant colours to Tenkai’s menu.
Since the reopening with the exciting new Peruvian-Japanese concept, Tenkai has captured the hearts of both loyal returning guests and newcomers alike. Its menu, constantly evolving under the creative guidance of Chef Sandro, boasts rich and bold flavours that have received widespread praise. Some of the highlights not to miss on this Padma Culinary Journey are Tiradito Sake, a Nikkei dish with salmon slices
marinated in the signature Peruvian tiger’s milk, the popular Peruvian skewers Anticuchos, and Acevichado, a special maki sushi featuring shrimp tempura, sliced tuna, and acevichado sauce. An interesting fact about tiger’s milk: it is made with lime, chilies, onions, and cilantro. Peruvians believe that it serves as an energy booster, leaving people feeling strong like a tiger after indulging in it, hence the name “tiger’s milk”.
Below is the schedule of Chef Sandro’s tour of Padma Culinary Journey this coming month:
Saturday, 13 January 2024
Padma Hotel Semarang
BBQ Dinner feat. Chef Sandro at IDR 428,000++/ person
Semawis All-Day Dining, 6.30PM – 9PM
Reservation: dining.semarang@padmahotels.com
Wednesday, 17 January 2024
Resinda Hotel Karawang
Tapas Nikkei at IDR 348,000++/ person
Inaho Japanese Restaurant | 6PM – 9PM
Reservation: reservation@resindahotel.com
Saturday, 20 January 2024
Padma Hotel Bandung
International Buffet Dinner feat. Chef Sandro
at IDR 388,000++/ person
The Restaurant | 6.30PM – 9.30PM
Reservation: gro.bandung@padmahotels.com
Tuesday, 23 January 2024
Padma Resort Ubud
Izakaya Night at IDR 450,000+/ person
The Puhu Restaurant | 6.30PM – 9.30PM
Reservation: dining.ubud@padmahotels.com
Leave a Reply