Between Bali and Singapore Class 19 December - Friday - 12:30 Chef Ziv Steinberg
The cuisines of Indonesia, Malaysia, and Singapore reflect a unique cultural and culinary mosaic shaped over centuries, alongside ethnic diversity and a colonial legacy.
These cuisines are distinguished by generous use of spices and coconut, distinctive flavor pairings, local ingredients, and a wide range of cooking techniques.
The workshop’s goal is not only to teach recipes but also to immerse participants in a world rich in culture, tradition, and taste experiences—a culinary journey that unites diverse kitchens on a single plate.
The Class’s Menu:- Start Off with Hot rosemary focaccia from the oven
- Beef Rendang – a rich beef stew in a thick, intensely flavored sauce with toasted coconut and aromatic spices
- Rojak Salad – A fruit-and-vegetable salad that balances sweet, sour, spicy, and salty notes
- Satay Daging – Aromatically spiced beef skewers served with a piquant peanut sauce
- Ayam Bakar – Grilled chicken (thighs/quarters) marinated in an Indonesian spice blend
- Nasi Goreng – Fried rice with vegetables and a sunny-side-up egg in sweet soy sauce and spicy sambal
- Acar – Crisp pickled vegetables with sweet-sour-spicy flavors
- Dadar Gulung – Balinese crêpe filled with caramelized coconut and salted peanuts













