Sofitel spices up its buffet with flavors of Indonesia
#NOFILTER - Chonx Tibajia (The Philippine Star) - March 16, 2017 - 12:00am

Dining at Spiral is like taking a tour around the world. Each buffet “island” is a tribute to a well-loved cuisine, and this week, it’s all about the exotic and comforting flavors of Indonesia. The first in its latest series of offerings, Sofitel Philippine Plaza presents chef Pradipta Bayu Primaputra of Hotel Pullman Jakarta, Indonesia, as guest chef for its limited-engagement culinary event.

Chef Pradipta Bayu grew up in Jakarta, where his appreciation for Indonesian cuisine was cultivated. “This week I will be preparing dishes from every province in Indonesia,” he says, describing the dishes as spicy (“Although Thai cuisine is still the most spicy,” he adds). He loves Filipino food — he frequents a Filipino restaurant near his home. His favorite dishes? Adobo and sisig.

All week, this week, chef Bayu will be creating special dishes (including the to-die-for, super-tender beef rendang) for Spiral.

Favorites such as mie goreng and wok-fried vermicelli noodles, bihun goreng, satays, beef stew in coconut cream, beef rendang padang, nasi goreng, and different types of sambal will be served the entire week, along with Spiral’s regular Indonesian offerings.

Last Tuesday, chef Bayu taught guests how to make choice Indonesian dishes, including kambing guling (oven-baked lamb and Indonesian herbs), ayam taliwang (spicy grilled chicken, Lombok-style), bebek betutu (roasted duck with Bali spices), ikan dabu-dabu (deep-fried fish), rendang padang (beef with coconut), and iga balado (beef rib with spices). And last Wednesday, he prepared his signature dishes in Spiral’s exclusive Chef’s Table.

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To experience more of chef Bayu’s cuisine, visit Spiral for lunch or dinner until March 19. Rates start at P2,650 net and P3,100 net, respectively. For reservations, call 832-6988 or email

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