Minangkabau Flavours Take Over Ikan Restaurant & Bar
There’s something about Minangkabau cuisine that demands attention. Bold, aromatic and unapologetically rich in flavour, the food of West Sumatra has long held its place among Indonesia’s most celebrated culinary traditions. This August, Bali gets a taste of that unmistakable character as The Westin Resort Nusa Dua, Bali continues its culinary storytelling series, Travelogues of the Archipelago, with a two-night celebration at Ikan Restaurant & Bar.
Taking place on 21 and 22 August 2026, the second chapter brings Jakarta-based Chef Fernando Sindu of Salira to the beachfront restaurant, where he joins Ikan’s Head Chef Raviel Sidik for an exclusive collaboration dedicated to the flavours of Minangkabau cuisine.
The result is a meeting of two culinary perspectives: Chef Fernando’s deep exploration of Indonesia’s regional food heritage meets Chef Raviel’s contemporary interpretation of the country’s coastal flavours. Together, they have created a specially curated à la carte menu that respects the traditions of West Sumatra while giving them a fresh setting on Bali’s southern shore.
For Chef Fernando, Indonesian cuisine is as much about stories and traditions as it is about what lands on the plate. A Culinary Institute of America graduate who refined his craft in New York before returning home, he now leads Salira Jakarta, The Union Group’s first restaurant dedicated entirely to Indonesian cuisine. His culinary approach draws from his travels across the archipelago, exploring regional ingredients, recipes and traditions through a contemporary lens.
At Ikan, that philosophy meets Chef Raviel’s passion for locally inspired Indonesian cooking. Known for his interpretation of the country’s coastal heritage, he brings another layer to the collaboration, creating a menu where Minangkabau tradition and Ikan’s seaside identity come together naturally.
Expect the menu to go beyond the familiar, with dishes including Kaleo Domba Muda, Ikan Bakar with Asam Padeh Sauce, a Rendang Series, Itiak Lado Mudo Bukittinggi and Udang Bakar Pariaman. Each dish offers a different expression of Minangkabau cooking, from its signature spice profiles to its slow-cooked depth and love for richly layered flavours.
And with Ikan’s panoramic ocean views as the backdrop, this isn’t simply dinner. It’s a chance to travel through Indonesia without leaving Bali, following the flavours of West Sumatra from the spice-laden kitchens of Minangkabau to a beachfront table overlooking the southern coastline.