Hailing from Australia, Ben McRae, Executive Chef at Bisma Eight, Ubud, and their rooftop restaurant Copper Kitchen & Bar headlines an authentic, ethical and inspired rotating menu with roots deep in the local soil that will see Copper Kitchen become the number one destination for foodies in Indonesia.
McRae brings over 18 years experience to the kitchen from a diverse background at some of the world’s finest dining institutions. Chef Ben can count Iguacu Restaurant, Auckland, and Thailands prestigious Issaya Group as previous residence, though most recently, the Travel+Leisure Magazine accredited, ‘World’s best resort’ Nihiwatu, were privy to his culinary delights.
Chef Ben ignites a new era at Copper Kitchen, and his passion for curating dishes using locally grown and ethically sourced produce floods the already energetic team with a sense of reason; that this might just be a truly authentic ‘Seasonal, Earth to Table’ experience; one that goes beyond being a concept, and becomes a culinary reality. As is the ethos in everything they do here, the new menu pays a dutiful homage to its environment and the exotic bounty provided by Bali and its surrounding regions.
Copper Kitchen & Bar, and its exclusive, warm, rustic rooftop location, will offer a new paired- down vibe, in the most serene of surroundings. Lush forest canopy, paddy fields and volcanoes provide an enchanting backdrop for which guests can get together and decide their own dining experience. Be that a quick bite for lunch, shaded beneath the palm fronds, or a leisurely evening dinner under the ever present glow of moonlight and starry skies.
The reinvented vision is a welcoming one, delivering a non-fuss communal menu which will be seasonally revised and stay sincere to local produce; much of which sourced from the new Chef’s own labours at The Gardens at Bisma Eight, the Tegallalang Reserve and Amed Fisheries.
“As Ubud’s new stewards of the land, we define our own provenance and minimise the number of hands between Earth and Table, as an inherent responsibility to feed the finest our terroir’s can provide” said Chef Ben.
A long standing patron of the region, Chef Ben believes that: “People come to Indonesia to eat Indo-Asian food, so my idea is to have a menu that offers contemporary Asian food, with an international twist” This is sustained by the plentiful, local resources that Copper affords, and there is a unified belief, passion and purpose behind the vision. The whole team at Copper live and breathe a mindful, and wholly committed homage to Ubud and its surrounding regions.
Pak Erick Hardiansyah, General Manager for Bisma Eight said: “It is a great pleasure having Chef Ben leading our culinary brigade. As an award winning and innovative chef, we are very confident Copper will become the number one unique dining experience for Ubud and the surrounding areas, we believe he and his culinary team will bring our guests palate to the most memorable taste they have ever experienced.”
Chef Ben continues: “Crafting dishes from what our regional pastures, oceans and forests provide, to deliver plates that embrace a dining experience in its most authentic, natural form is the mainstay of all our efforts here – This is an exciting time!”
The tale of Copper Kitchen & Bar began in February 2015, and as it approaches its second anniversary, the warm, rustic, charm and unrivalled vistas from the rooftop are infinitely complimented by an unwavering respect for their surroundings. Working in synergy with nature to create an unparalleled dinning experience, a manifestation of the teams labour of love if you like; and with Chef Ben McRae now leading the charge, the tale extends beyond the fresh innovative flavours, beverage pairings and artistic presentation, to leave guests with warm smiles, fulfilled hearts, a real sense of inclusion and their own stories and tasting tales to tell.
1. What is your philosophy when it comes to food?
Cook from the soul and cook the food that you would want to eat!
2. Name your most Favourite dish on the menu? And why?
Tuna sashimi with nahm jim, chili jam & crispy shallots. It is a perfect balance of fresh, salty, sour, spicy & sweet.
3. Main considerations when it comes to choosing your ingredients?
Always local, fresh & organic when possible.
4. How do you see the growing demands for sustainable produce affecting the food world?
I think it is a good thing. We need to protect the environment we live in.
5. If you weren’t a chef, or in the food business, what would you be?
6. Do you have a memorable food experience that impacted you as a child or young chef?
That is an easy one……. My mothers cooking.
7. What do you enjoy most about being a chef?
Working in different cultures and the never ending supply of knowledge that you gain.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Do not have an ego!!!! The world doesn’t need any more egotistic chefs!
9. If you had a choice of anything for your last meal, what would you choose to have?
10. Do you have any tips for budding chefs or restauranteurs?
Be ready to work hard if this is truly your passion. Do not be fooled by the glamorous television shows of today.