Amarta

Melia is a leading hotel chain in Spain, spreading its trademark all over the world with all inclusive hotels that give guests a comfortable resort stay with a rate that includes meals and beverages. Guests are then free to relax and enjoy their vacations without the worry of where to eat. In-house guests can enjoy this concept at the attractive Melia Benoa, All Inclusive Resort, while outside guests are also encouraged to visit the spacious property and experience the various bars and restaurants. We visit Amarta, which means immortal in Hindi and offers an Asian Indonesian Fusion dinner menu served in a semi-formal ambience.

Upon arriving guests are welcomed by friendly staff who offer Balinese sarongs to wear while dining; Balinese food is a specialty, but Thai, Japanese, Chinese and Indonesian offerings also appear on the menu. The highlight at Amarta is definitely the Megibung, which is a typical Balinese way of serving various local dishes in a communal way; I Wayan Subrata, the Food and Beverage Director explains that ritual of sharing food is still well preserved in Karangasem, East Bali and many other regions in Bali. Here the Megibung is presented in a set menu for a minimum of two people which includes an appetiser, main course and dessert.

We start with Udang Salad Saos Tomat, a fusion appetizer of Balinese Prawn Salad tossed with tomato sambal, which makes a friendly welcome to our Balinese Ritual. The main course is presented on a beautifully decorated, golden hued dulang (Balinese wooden plate.) There is Ayam Betutu, a long roasted spicy chicken wrapped in banana leaves, the soft tender flesh is a true Balinese specialty; Sate Lilit Ikan, minced fish with Balinese spices wrapped around stalks of lemongrass to create mouth watering skewers; Udang Bumbu Tomat, braised prawn in tomato sauce; Lawar Kacang Panjang, long beans with minced chicken salad, and Nasi Kuning, turmeric perfumed rice seasoned with lemongrass, bay leaves and coconut milk. The Jukut Gedang Mekuah soup is served on the side, a Balinese young papaya soup with red beans and lime in a delicious chicken broth. We enjoy all these dishes while having an interesting cultural conversation with I Wayan Subrata, and all the team at Amarta, including Wayan Sujendra, the Executive Sous Chef who has prepared this delightful Balinese meal for us. He explains that the original Megibung ritual is eaten with fingers, which is why they also prepare finger bowl to wash the hands afterwards.

The traditional dessert served is Jajan Pasar, a mix of typical Balinese sweet dishes which can be commonly found in local markets and includes Bubur Injin (black rice pudding), Onde-Onde, a typical Asian dessert with ground beans, Kue Lapis, a striped rice cake with two color tones, and Dadar Gulung, pancakes with sweet grated coconut filling.

Our first Balinese Megibung ritual has been a tasty experience full of Balinese insight and character. MA