AYANA Zeitgeist

Translated from German, Zeitgeist means "the spirit of the moment", and is the key principle underpinning AYANA's service philosophy. Here, we share our inside tips and favorite haunts to help you experience the AYANA Zeitgeist.

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Hello everyone,

It’s me again, I just wanted to say a very merry Christmas to those of you who will be celebrating it this weekend, and to give you a little insight into how I’ll be celebrating, with my lovely girlfriend Ayu. We plan to join the Christmas Eve Dinner at Dava restaurant with a special menu prepared by Chef Jusman So. I’m as hungry as a bear just reading the menu below! I hope you all have a wonderful weekend and don’t forget, you still have a chance to join our Christmas Bear Contest on AYANA’s Facebook page. Good luck and season’s greetings!

Gede Bear

Christmas Eve Menus at Dava

Ocean Trout
Medallion of cured Petuna ocean trout topped with Avruga caviar and celery granite, toasted walnut and
herb salad with Granny Smith apple espuma

Turkey & Foie Gras
Terrine of slow cooked turkey breast and foie gras with cranberry relish, puree of baby yam with honey
and blood orange bubbles

Chestnut & Truffle
Chestnut mousseline laced with black winter truffle, double boiled poultry consomme, mushroom melba
scented with truffles

Barramundi
Barramundi fillet crusted with duxelle mushrooms with leek cream on a bacon, onion and potato galette
or
Veal
Baked veal tenderloin with pistachio mousse and smoked ham, glazed baby carrot and caramelized
orange confit, pumpkin crumble, natural jus

Chocolate Pudding
‘Valrhona’ chocolate pudding, dried fruits and almonds topped with lemon-infused mascarpone sorbet
and brandy eggnog

 

 

 

“It is all about that bonding chemistry. My guests are like my best friends – I am willing to do anything to please them.”

 

Q: What is your role at AYANA?

Hostess at Ocean Beach Pool and Kisik restaurant

Q: How long have you been with the hotel?

Two years

Q: How would you define great service?

Nothing over the top, but making guests feel familiar and comfortable so that they can approach me whenever they need anything.

Q: You are called an AYANA Superstar because you always go the extra mile to ensure a memorable stay for guests. Can you share an example of a time when you were able to help a guest or wow them with a surprise?

Firstly, I want to say that I value all my colleagues at AYANA, everyone is a superstar. It is a team effort. An example from my personal experience: I once had a guest who really wanted to have the front table at Kisik restaurant even though it was very high tide, and I recommended against it. They were really insistent. While I was taking their food order, a big wave came and drenched me. I could not care less about my condition but helped them move to another table inside the restaurant with a smile.

Q: What would you recommend every AYANA guest experience?

Dazing away at Ocean Beach Pool during sunset time with a cocktail drink.

Q: Do you have anybody you look up to or are inspired by?

My dad always wanted me to work in a hotel, so to fulfill his dream and make him proud is priceless. Considering where I come from, a small village in Singaraja, I could never have imagined, not even in my wildest dreams, that I would be working for AYANA today.

Q: What do you like to do in your time off?

House chores and spend time with my aunt and her children. It makes my day to know that I can contribute to others.

Hi everyone! I’m so happy to be here at AYANA. When I first met Gede, he kept promising to take me a special place to celebrate our love for each other. I waited and waited and was starting to wonder whether he would live up to his promise, when he finally brought me here, to his favorite resort on the planet. What a dream come true! Since we arrived, we have been indulging in spa treatments, enjoying afternoon tea at Padi (a little tasting before the Teddy Bear Tea this weekend), and Gede even serenaded me at Dava restaurant. So romantic! Each day is a new surprise and I am so happy to share it with you.

I hope you are all able to join our Christmas Bear Contest for the opportunity to win a 2-night stay at AYANA so you too can experience some of the unique pampering and absolute bliss that I am enjoying. Good luck with the contest and see you at the Teddy Bear Tea on Saturday!

Bear hugs and kisses,

Ayu

Hello everyone,

My name is Gede Bear and I am a repeat guest at AYANA. I first checked-in last December and have come back this year with my new girlfriend Ayu to join an exciting festive program. It sparks to life with the Christmas Tree Lighting ceremony tonight, and then I will be star attraction at the Teddy Bear Tea. (There will also be a big man in a red suit to hear the children’s wish lists, but I know Ayu will only have eyes for me.) We will not miss Breakfast with Santa at the Children’s Pool, jazz at Rock Bar, afternoon tea at Damar Terrace, the 12 Days to Christmas spa offers, Justin Quek’s guest appearance at Dava and the festive menus from our team of acclaimed chefs. Finally, what better way to welcome 2012 than with a New Year’s Eve performance by Mike’s Apartment, before hibernating in my villa to rest a little. An inside tip: like AYANA on Facebook for your chance to win exclusive giveaways.

Season’s Greetings!

 


Meet Saipul Herwin, an AYANA Superstar recognized as a key member of our team for his caring, sincere and passionate dedication to providing Villa guests with a level of service that does not just meet expectations, but makes them wonder how they ever put up with anything less. Congratulations Saipul, you make us all proud.

Q: What is your role at AYANA?

Head Butler – providing excellent service for our Villa guests to ensure maximum satisfaction.

Q: How long have you been with the hotel?

3.5 years

Q: How would you define great service?

I don’t provide good service or great service, but excellent service, which is defined by WOWing and thinking outside the box when it’s least expected by the guest. It’s not just anticipating guests’ needs, it’s anticipating the things they haven’t even imagined.

Q: You are an AYANA Superstar because our guests tell us that you always go the extra mile to ensure a memorable stay for them. Can you share an example of a time when you were able to help a guest or wow them with a surprise?

There are many occasions, I really love to find little ways to make people happy. If I think of the most recent one, a guest went to Nusa Dua to play golf early in the morning and they told me that they wanted to come back to the hotel by noon time. When they arrived at the hotel, I set up Pocari Sweat and fresh-cut fruits in their Villa with a little note. The guest was surprised and touched by the unexpected and thoughtful gesture. It was just a little thing but it made a big impact on their experience at AYANA.

Q: What would you recommend every AYANA guest experience?

It depends on the guest as different nationalities are attracted to different experiences. But if I were bringing my wife to AYANA, I would make sure we didn’t miss the Diamond Miracle treatment at Spa on The Rocks, sunset at Rock Bar, and ‘Pesta Lobster’ Dinner on the Pier.

Q: Do you have anybody you look up to or are inspired by?

My leader, Clive Edwards, for his energy
My colleague, Marian Hinchliffe, for her intelligence
My mom – as a single parent with 3 children, she has a really strong willpower to survive and provide me with the best.

Q: What do you like to do in your time off?

Surfing around Kuta and exploring Bali by visiting more remote areas like Nusa Penida and other neighboring islands.


Chef Andik Purnomo moved toBalito take on the role as head Indonesian Chef at Padi restaurant. He has introduced several of his signature dishes to Padi’s new menu, including some handed down by his mother. He talks about his cooking + life inBali.

Q: How are you enjoying life here and what is your favorite thing about Bali?

Chef Andik: I really enjoy the island-life, very laid back. My favorite thing is probably the environment here in Bali, there is still so much nature to be found, very different from where I grew up.Surabaya is a metropolis with tall buildings and a lot of traffic. I prefer Bali’s island vibe.

Q: Did you cook growing up?

Chef Andik: Yes I did, I loved to help my mother cooking when I was still in Junior High School I was 13 years old at that time but I never really thought of a career as a professional chef. I think it’s my destiny because I have the talent, god is the one who decided I had to become a professional chef.

Q: What influenced your cooking style?

Chef Andik: Of course my mother’s cooking influenced my style, I always loved my mother’s dishes and was always trying to make the food taste just as good as hers. And clearlyIndonesiainfluenced my cooking style as well, I am an Indonesian-born chef specialized in Javanese dishes. I really love art, food is not only to eat. I like to think about the presentation of each dish, I am always trying to WOW the guests by showing them something different than they’re used to.

Q: What is the main difference between Balinese and Javanese cuisine?

Chef Andik: The main difference is the type of Sambal (chili based sauce) used, in the Balinese kitchen they use a lot of Sambal Matah while in the Javanese kitchen we always use Sambal Mentah. The sambal Mentah is raw sambal which is grained, the Sambal Matah is chopped sambal. These two ingredients are used in many Balinese and Javanese dishes and often identify the origin of the recipe.

Q: In your opinion where is the food better, Java or Bali?

Chef Andik: (Laughter) That is impossible for me to say, I come from Java of course I am going to say Java. However the Balinese food is great too! I am just going to say I love Indonesian food, especially authentic home-style dishes!

Q: Do you have anybody you look up to or are inspired by in the cooking-world?

Chef Andik: Ibu Sisca Soewitomo, a celebrity chef from Surabaya. She is older than I am and has a lot of experience too. I had the honor to work with her for 2 weeks in Surabaya and learned so much from her.

Q: What would you cook at home but never cook in a restaurant?

Chef Andik:TempePenyet (beancake with sambal), it is very healthy because there is not much cholesterol. Tempe Penyet is actually one of my favorites, it is very famous in Java but it’s a small side dish and does not suit the AYANA audience.

Q: Which Padi dish would you recommend, why?

Chef Andik: Oh there are many, but If I had to choose it would be the Beef Rendang, Ayam Kremes and Mixed Satay. All three are very good dishes and we receive a lot of positive feedback from guests, especially from local guests because they are able to compare them to the same dish at other restaurants in Indonesia.

Q: What three ingredients would you recommend everybody have at home?

Chef Andik: Shrimp paste, chili (all kinds) and shallot spice (but all kinds of spices is even better), tasty and useful ingredients for many dishes.

A Model View

Charmaine Harn
International fashion model, eco-activist and host of reality show Supermodelme Season 1 & 2, Charmaine Harn is one of south-east Asia’s most in-demand models. A natural beauty of Chinese, French and Dutch heritage, she recently spent three days shooting for AYANA’s 2012 marketing campaign with British photographer Pete Seaward, who is shortlisted for the coveted 'Travel Photographer of the Year’ award by the British Travel Press Association.

Read Charmaine's blog post on her AYANA experience.

Chef Lert
After working for 5-star hotels on one of the most beautiful islands in the world, Phi Phi Island in her native Thailand, Chef Lert moved to another tropical island to join AYANA as Head Thai Chef at Padi restaurant.

Q: Did you cook growing up?
Chef Lert: Yes, a lot! I helped my mother all the time back home in Phuket. I also went to cooking school, so basically all I did was cooking. I cooked during the day at school and afterwards when I came home again I cooked for myself again. Cooking is a big part of my life. My mother taught me a lot but I also learned a lot from all the people around me.

Q: What made you decide to become a professional chef?
Chef Lert: It was quite clear from the beginning that I was destined to become a professional chef, I just love to cook and that will never change. A great hobby that allows me to travel the world!

Q: What is the main difference between Balinese and the Thai cuisine?
Chef Lert: To be honest the food is quite similar, both Asian. Only I would say that Thai food is a little spicier than Balinese, and also we use a lot more curry in Thailand than they do here in Bali. My all time favorite Thai dish is Tom Yam which is also available at Padi.

Q: Do you have anybody you look up to or are inspired by in the cooking-world?
Chef Lert: Not one person in particular, I am inspired by everybody I work with. I learn from everybody, everybody is specialized in a different area. Some chefs are very good at making a salad while others are very good at making desserts. I carry a notebook with me all the time and as soon as I see an interesting recipe or idea I write it down. There are many recipes in there now, gathered throughout my entire career.

Q: What would you cook at home but never cook in a restaurant?
Chef Lert: I make papaya salads at home all the time. Actually I can also make this at Padi, but it’s not currently on the menu. I just really like this salad so I make it often at home, plus it’s healthy.

Q: Which Padi dish would you recommend and why?
Chef Lert: Well the menu is a compilation of Thai, Indonesian and Indian recipes. If I may choose one from each country I would say my favorite Thai dish is the Tom Yam like I mentioned before. My favorite Indonesian dish is the Lobster Nasi Goreng i meme, and my favorite Indian dish is the Tandoori Murgh. But of course all dishes on the menu are good, that’s why they are there!

Q: What is your favorite thing about Bali?
Chef Lert: So many things, I like the Batik, the culture, the creativity, the wood carving, the paintings (laughter). I also really like the Balinese dances, when there is a Kecak or Ramayana dance at Langit Theatre I always get my camera to take some pictures.

Q: What three ingredients would you recommend everybody have at home?
Chef Lert: Chili, onion and garlic. I use these three ingredients in EVERY dish I make. They are essential for every kitchen. I love spicy food myself so chili is a real must, just sambal is not spicy enough for me.

Wedding at AYANA Resort and Spa
Kyra and John, a couple from Western Australia, decided to escape their everyday hectic life and instead of getting married in Australia, get married in a more peaceful setting at AYANA Resort and Spa Bali. Kyra shares her wedding experience.

Why did you decide to have a destination wedding? How and why did you decide on the location of your wedding and what makes this location special to you as a couple?
Not long after our engagement we went on a preplanned holiday to Bali. Whilst we were there I saw the Rock Bar in a magazine and made it my mission to visit the very next night. As soon as we arrived at AYANA we were amazed by the beautiful resort and friendly staff. In the inclinator on the way down to the Rock Bar I was so taken by the sight of the stunning bar and the ocean just below, I started tearing up, it was just the most magnificent place I'd ever seen! It wasn't until we were down there, sipping on some cocktails that we entertained the thought of being married in such an individual and original location. The conclusion was, why not? We must investigate this further. After further discussion we decided that a destination wedding would allow us to have an intimate celebration with only our closest family and friends. It also appealed to us because it's different and original nobody else we know had done a destination wedding. We were able to have a relaxed wedding and break a few traditions, plus everyone was in "holiday mode", and thoroughly enjoyed a whole week of wedding activities instead of just the wedding day itself. This allowed us to spend more quality time with everyone, which was great.

Tell us about the wedding ceremony, including where it was held. (E.g. vows, religious ceremonies etc).
The ceremony was held at AYANA's Tresna Chapel. We wanted our marriage to be recognized in Australia so decided on a full legal ceremony. This includes a religious and civil ceremony where we chose our own vows and readings. Both my fiance and I were very nervous as the ceremony approached, mainly because we were going to be married in front of all our friends and family, we are not used to being the centre of so much attention. I couldn't believe that the moment had actually arrived, all the planning and hard work had come together and I was about to walk down the aisle.

Tell us about your flowers, cake, and bonboniere.
Our flowers & cake were arranged by AYANA, I held a round bouquet of ivory roses and the bridesmaids had a mix of pink, purple and ivory roses to match their dresses. The cake was not the traditional wedding cake, you see in Perth. It was a Torte Regina Chocolate Castle Cake, absolutely delicious!

Describe your thoughts and feelings from the day.
We were both extremely nervous, but not about marrying each other but doing it in front of so many people. We were excited and amazed that all our hard work had finally paid off. I was a little emotional in the morning, but thanks to my bridesmaids we got it all out of the way early, so there were no tears once my makeup was on! I think I was just overwhelmed with the realization that I was actually getting married today!

What was the most memorable and unique part of the day?
Our wine box ceremony was the most unique, it was similar to a time capsule. My Dad made a wooden box with a glass front containing a bottle of wine, two glasses, and two love letters. My fiancee and I described in the letters, the good qualities we found in one another, the reasons we fell in love, and our reasons for choosing to marry. The letters were sealed in individual envelopes and we had not seen what the other had written. The box is prominently displayed in our home as a constant reminder of our commitment to each other. If we ever find our marriage enduring insurmountable hardships, we are to as a couple, open the box, then separate and drink the wine and read the letters we wrote to one another. The hope is, however, that we will never have a reason to open this box. And if this is the case, we will open the box to share and enjoy on our 5th wedding anniversary!

Would you recommend a destination wedding to other couples?
Yes, I would recommend destination weddings to other couples. It's a wonderful opportunity to break tradition and have a unique wedding in your favorite holiday destination. It's more than just a wedding day. It's a wedding week, which gives you the opportunity to spend quality time with every one of your guests, whilst in a beautiful tropical location. All the hard work definitely pays off and both the guests and the bride and groom will have memories to last a lifetime.

What is the best piece of advice you received for your wedding day?
Not to stress the little things and enjoy every moment as the day goes so quickly.

Temple Ceremony AYANAI Made Madra, one of the 24 members of AYANA's Hindu Committee, led a ceremony at AYANA on 10, 11 and 12 October, to mark the resort temple’s anniversary. All Balinese-Hindu staff took part in this sacred 3-day ceremony, which included a parade, dancing and competition for the best gebogan (offering) which was won by Dava restaurant (AYANA's fine-dining venue).

What was the reason for the temple ceremony?
Every Hindu temple has a yearly ceremony, you can compare it to the birthday of a person. Ever since the temple was built in 1996, this ceremony has taken place every year, so you can say that this was the temple's 15th birthday. The ceremony's function is to bless the hotel and the people who work and stay at AYANA.

What exactly happens during the ceremony?
The ceremony takes three days in total. The first day is a preparation day also called "nanceb", when all the decorations and offerings are created and everything is set-up. The second day is the day the big ceremony takes place also known as "odalan", when all Hindu-employees wear their traditional Hindu attire and bring their families. The third day is the clean-up which is called "ngelukar". Most of us try to attend all three days, but you can probably imagine that it is very hard for AYANA's 763 Hindu employees to all be there every day. It is not compulsory to join the ceremony but basically every Hindu makes the time as it’s a very important day.

Is there a head of the temple? A priest?
Yes the AYANA temple has a female priest. The Mangku (priest) was chosen by the owner of AYANA, Rudy Suliawan, back in 1996. She was a friend of Pak Rudy before AYANA was built and helped him to choose a good piece of land to build the resort on. After the resort was opened, Pak Rudy decided to make her the Mangku of the temple. The Mangku is also the one that receives the honor to name the temple, and she named it Giri Wangi (Giri means mountain and Wangi means smile in Balinese).

Is it possible for Hindus to be members of more than one temple?
Yes it is possible to belong to more than one temple, almost every Hindu also has a family temple and a smaller temple or shrine at home (pelinggih). In the end we all honor the same god, it doe not matter in which temple we do that. We only have one god however our god makes his appearance as many different spirits: Vishnu, Siwa, Brahma and more. In total there are 33 spirits in the Balinese Hindu religion.