Blanco par Mandif

Founded by Indonesia’s award-winning chef, Mandif Warokka in June 2015, BLANCO par Mandif is situated amidst Ubud’s calming ambiance surrounded by soothing greeneries, overlooking Tjampuhan River. BLANCO par Mandif spares no effort bringing out a different approach of Indonesian Heritage Cuisine: degustation style. To include Indonesian cuisine to the international stage, BLANCO par Mandif strives for perfection in serving Indonesia’s delectable gastronomic menu. Helmed by the Biak-born restaurateur, Chef Mandif Warokka leads the kitchen with passion and integrity. His broad knowledge about culinary and avant-garde innovation took parts nationally and globally, allowing him to appear as Guest Chef and Chef Judge in cooking competition shows including Master Chef Indonesia, Hell’s Kitchen Indonesia and Top Chef Indonesia.

Supporting the country to step up the next level is the ultimate mission of BLANCO par Mandif. Only using local produce, BLANCO par Mandif believes that the archipelago has the best to offer. From Bali, Manado (Sulawesi), Sumatra to other provinces, BLANCO par Mandif empowers local nature, farmers and communities to altogether create authentic recipes.

Indonesia’s original recipes established from the heritage are engraved on the kitchen’s façade. Cakalang Noodle (traditional noodle recipe from Manado, Sulawesi) has no modification, originally sourced from the region. A few of the recipes are juxtaposed with Mandif Warokka’s extensive cooking experiences that promote new modern trend in culinary industry. In addition to further the quality, BLANCO par Mandif applies the policy of using no chemical, no artificial condiments. All natural and fresh. Complimentary cocktail or wine arrives as the preliminary pleasure while bespoke cocktails in which on request are available served impressively by experienced mixologists. More, in the name of quality, bitter and tincture for the excellent finish are produced in-house.