Walking us through the garden, which includes edibles such as tomatoes, lemongrass, eggplants, aloe vera, moringa, lemon basil, butterfly pea and more, Bakker said: “I’m very surprised at how fertile the ground and soil is in Bali – everything is growing so fast. We really have to be creative with using all the products and conserving them.”
Besides growing their own produce, “Syrco BASE is all about giving local products a stage and telling the story about the people behind them,” said Bakker, who has curated a collection of knives, textiles and ceramicware locally as well. Under his culinary vision and values of “Traceability, Transparency and Nature”, his menus are strongly rooted and influenced by Balinese and Indonesian flavours, which he regularly crowdsources from the team.
“We recently hosted a fantastic workshop where everyone brought in their family recipes, and I’d taste each one and dig into its ingredients, process and tradition,” he said. “From there, we’d get inspired to make our own creations.”
