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Bali Indonesia

A Four Hands Dinner at The Legian Bali

epicure 12 October 2017

Indulge in a nine-course food and wine pairing created by chefs Luke MacLeod of The Legian Bali and Darren Teoh of Dewakan Restaurant.

Darren Teoh
Luke MacLeod












If you like traditional Malaysian food infused with a modern touch, then mark your calendars. On 21 October, head chef Darren Teoh of Malaysia’s Dewakan Restaurant will be in Bali for an exciting Four Hands collaboration with The Legian Bali’s executive chef Luke MacLeod. 

Dewakan, when translated from the Malay language, means ‘god’ and ‘eat’. To Teoh, this is what he envisions his restaurant in Kuala Lumpur to be – honouring nature’s bounty by using seasonal ingredients and working with local farmers with ethical practices.  

Part of the resort’s Four Hands dinner series, MacLeod and Teoh will be serving a sumptuous nine-course dinner (Rp1,600,000/person with wine pairing; S$170) that includes locally sourced produce from speciality organic growers in and around central Bali, as well as seafood procured from the fishermen of Jimbaran and the neighbouring island of Lombok. 

What diners can expect from this chef pairing: Tartar of Hamachi, served with sambal hijab, cured egg yolks, toasted coconuts and edible flowers; McLeod’s signature Flavourful Broth, which features local herbs and bangkal hitam pork shoulder; and Teoh’s King Prawn paired with fermented garlic tangerine and asparagus. Jalan Kayu Aya, Seminyak Beach. Tel: +62 361 730622 



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