Kalimantan Dinner In Som Chai

Kalimantan Dinner In Som Chai

It’s D-Day ! The Kalimantan Dinner in my restaurant Som Chai.

Follow us from from Cuca’s kitchen to Som Chai tables.

We built a pop up restaurant that night: our guests spent a night in Kalimantan, with Dayak people, sounds from the jungle of Borneo, fog, fern and tropical flowers, and a really surprising menu. This menu is not the result of a simple Chefs collaboration: we are going to invent our dishes together with the help of our teams, based on our experience the weeks before…

Banjarmasin, Lok Baintan Market

Banjarmasin, Lok Baintan Market

Nothing beats a good market day for a chef. So me and Kevin Cherkas from Cuca have decided to hop on a local kelotok and visit the floating market of Lok Baintan to get a taste of the local fruits.
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Kandangan, Los Batu Market

Kandangan, Los Batu Market

Join me and Kevin Cherkas from Cuca as we cruise down the Meratus river on our bamboo raft to check out the local produce at Kandangan market where the Dayak people usually sell their vegetables.
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Soaking Up The Dayak Culture

Soaking Up The Dayak Culture

In order to create new dishes, I look for inspiration by meeting people, cooking with them, discovering new ingredients, and soaking up the local culture and traditions of the indigenous tribes. Today, with Kevin Cherkas from Cuca, we are visiting a traditional Dayak village where we get to chat with some of the locals and witness their candlenut harvest (kemiri in Indonesian).
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The Dayak Tribe

The Dayak Tribe

Discover with me how the Dayak tribespeople reconcile their traditional way of life with today’s modern world.
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