Auli Ramadhan brings the best to Zest

welcomed by a warrior

  • 27-Feb-16

            If you visit Miri, Sarawak for one of its many festivals, such as the annual Miri Country Music Festival or the Borneo Jazz Festival and you would like a great meal with a local touch you should check out Zest in the Miri Marriott Resort and Spa where Auli Ramadhan, is the Executive Chef (pictured below).

The winner of the Rising Star Cef 2013 for Marriott's Asia Pacific region says he likes to use local ingredients in the making of his dishes. Serving two very fine dishes he proved his point with flavours and visual presenation that loaded with colour and taste.

His house cured salmon (cured for two days) with quinoa salad, beet root and sweet and sour rossela delivered a deliciously delicate dance that complimented and contrasted with the Wagyu Beef from Australia but served with local vegetables. The sambal matah, that dusted the beef is made from chalot, lemon grass, ginger flowers chilli and umbud, which is the heart of a palm tree. In Miri you can't get more local than that.

These dishes are served on special occassions, such as Valentine's Day, or at the Wine Dinners Zest holds twice a year. Six wines are served with the meal.

If you can't make a date when this special meal is being served you can try Zest's Reuben sandwich that makes a hearty meal with chips and salad.

          If you are a guest at the Marriott Maxwell might serve you one of two drinks, the Keling (warrior) and Kumang (warrior's wife). The Keling consists of mango, orange and lime while pineapple is the principle ingredient in the Kumang.

Auli attended the

Culinary Institute of America
Bachelor's degree, Culinary Arts and Related Services
2010 – 2011
Sekolah Tinggi Pariwisata Bandung (NHI)
Diploma III, Cooking and Related Culinary Arts, General
1998 – 2001

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