Club Med Tomamu Hokkaido Receives the Esteemed Green Globe Certificate

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Celebrate Eid in Style at Jakarta Restaurant & The Courtyard at The Dharmawangsa Jakarta

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Mandarin Oriental, Macau’s Fun and Scientific Family Getaway

Spend quality time with the little ones like never before with Mandarin Oriental, Macau’s 1001 Inventions Exhibition Project package.
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An International Culinary Journey with A View at Raffles Shenzhen

Embark on an international culinary journey while enjoying the stunning view of Shenzhen city only at Raffles Shenzhen.
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Evoking Emotional Splendour with the Luxurious Raffles Shenzhen

Pamper your eyes with breathtaking views of scenic Shenzhen Bay and Hong Kong beyond at the luxurious Raffles Shenzhen.
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Opening Soon, Infuse Spa Invites Luxuriating at Four Seasons Hotel Bengaluru at Embassy ONE

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Wilson Associates Unveils the New Harbour Suite of InterContinental Yokohama Grand

Wilson Associates unveils the interiors of the luxurious Harbour Suite, the first completion of InterContinental Yokohama Grand’s Suite Renovation.
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Explore the Luxury of The Sanchaya Open in Bintan

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One on One with The Great One – Ben McRae, Executive Chef at Bisma Eight


Bisma Eight, Ubud, and their rooftop restaurant Copper Kitchen & Bar is excited to announce the arrival of new Executive Chef, Ben McRae.  Aussie born McRae joins the Bisma Eight family and 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 ofthe world’s finest dining institutions.  Chef Ben can count Iguacu Restaurant, Auckland, and Thailands prestigious Issaya Group as previous residence, though most recently, theTravel+Leisure Magazine accredited, ‘World’s best resort’ Nihiwatu, were privy to his culinary delights.

How did you get into cooking?
My mother was a chef, when I was a kid I was helping her out for pocket money, so I decided to leave school and went to culinary school instead

 

What ingredients do you like to play with?
Anything that’s fresh and local: jerusalem artichoke, raw fish

 

Give us a few tips or techniques?
Be good to your mother!

 

What do you love about our organic farm, The Gardens?
It’s great having our own farm and knowing where our produce is coming from

 

Top 3 recommended menu from Copper?
Prawn and crab ravioli, dashi shoyu, nori crumb, prawn oil and angel hair seaweed house-made gnocchi, truffled jerusalem artichoke, garlic confit, gruyere and cream charred pineapple with thai basil and a lemon, chili and ginger granite

 

The best meal you’ve ever had in your entire life or your favorite food memory?
A dinner in Faro, Portugal, in a small coastal seafood village. It reminded me of my mother’s or grandmother’s cooking, nothing beats that! My favorite food memory would be my mum’s Sunday roast lamb. The family would always fight over who got the knuckle bone

 

What do you think is the most underrated ethnic food right now?
Middle eastern cuisine such as Lebanese or Moroccan, it is amazing food when done right

 

How do you keep getting inspired?
Eating out, following chefs’ pages, creating new recipes, experimenting with seasonal produce

 

Your favorite kitchen equipment/gadget?
My hand crafted Japanese knives made in Tokyo

 

What do you like to eat when you’re at home and the last thing you cooked for yourself?
Probably steak, vegetables or salad, I’m lazy at home, I hardly eat at home, I rather go out and eat

 

What would be your guilty pleasure food?
Any good ice cream will do

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