The time to nurture nature and culture has never ceased to an end. On the contrary, the time has arrived for BLANCO par Mandif to harvest the crops that have been planted since the gate was open. Recently, BLANCO par Mandif earned acknowledgment from Trip Advisor as The Best Fine Dining Restaurant in Indonesia and in Asia. The annual award was arranged by the prestigious review site flooring the vote to travelers around the world to choose which restaurant is memorable for them. Of all the restaurants, they separate them into three categories: Fine Dining, Everyday Dining, and Fast Casual. Only 25 restaurants per category have opted as the best and resulted BLANCO par Mandif to sit on the first rank of Best Fine Dining Restaurant in Indonesia and the seventeenth in Asia. The fine dining restaurant known for its contemporary Indonesian menu is honored to be nominated and selected over a myriad of restaurants in Indonesia and Asia, beating fellow nominees including Kubu at Mandapa, Bali, Man Wah, China, The District Grill Room, Bar, Thailand, and more.
Trip Advisor provides a platform for global communities, particularly those who travel to find inspiration about places and experiences. Most of all properties, brands, and attractions are reviewed by locals or revelers themselves to show their satisfaction over the experience. The site suggests Hotels, Restaurants, Flights, to Shopping and Attraction Centers to list their brands online and encourages people to opt and write their review of their favorite brands to send their appreciation. This way both parties are supported each other to serve and respect collaboratively. From the community to the community, in short. BLANCO par Mandif has been on the site since the first day it was open because of the same reason as Trip Advisor attempts to aim.
Founded in 2015 by award-winning chef Mandif Warokka, BLANCO par Mandif debuted Indonesian gastronomy in Bali having authentic Indonesian recipes on a new different level. The chef, himself, pocketing several recognitions as The Best Chef in Bali (2011) and Best Restaurateur (2014). Over the years, the restaurant has kept its commitment to excellent attention to detail with valuable philosophy tucked in every plate. Fresh local produce, luxury ingredients, culinary parlor tricks, and innovative selections have been ensured by the team to offer an array of its signatures. All of the menus; Degustation, Vegetarian and Pescatarian, stimulate one’s mind by the unique ingredients in the original recipe that are married with modern cooking and exquisite display. Cakalang Fufu, for example, was born in Manado, Sulawesi, combining smoked skipjack tuna with aromatic rice. As well as the Aged Wagyu where bumbu rica (spices from Manado), and maranggi (traditional sauce from West Java) is presented in a total opulence demonstration with a hint of Indonesia’s traditional cuisine.
It is such a rewarding to learn that the community regards what the restaurant has delivered from time to time. They, in BLANCO par Mandif, are more inspired and motivated than ever to pass the layers of pleasures to the revelers. They hope to continue to impact the community and serve all avant-garde progressive Indonesian menu with the warmest hospitality as a part of Indonesian culture.