Oliver Wendell Holmes, an American famous lawyer in history, once mentioned “Many ideas grow better when transplanted into another mind than the one that they sprung up.” And on this occasion, 2 memories and skills are fused to build on something beyond their own memories.

The first memory belongs to a French-native chef, chef Gaetan Biesuz. He has spent most of his career discovering and understanding the region’s ingredients and flavors. He has worked in fine dining restaurants in Thailand, Singapore, Malaysia, and Indonesia, bringing his French background to the kitchen. And chef Gaetan Biesuz is now an executive chef at Rumari, Ruffles Bali.

Rumari is a part of Raffles Hotel, Bali. The name 'Rumari' means the house of the sun and the full moon. The restaurant is located on the top of the hill with sea views. Most of the areas in this resort are gardens. So, chef Gaetan tries to find the best spot around the property to grow different ingredients. The concept is to elevate and put the reputation of Indonesian ingredients and flavors to the next level.

Another memory comes from Thai-Chinese-Australian chef Pam (Pichaya Utharntharm) who was brought up in Bangkok, Thailand. After graduating from Le Cordon Bleu culinary school, her training began in the kitchen at the Hotel Grand Hyatt Erawan, Le Beaulieu, and later at Patara Find Thai Cuisine. Nowadays, chef Pam owns several restaurants, and her latest restaurant is Restaurant POTONG.

Restaurant POTONG is a Progressive Thai-Chinese Cuisine. With 5 Elements, 5 Senses, 20 Inspiring dishes: Taste Chef Pam’s journal memories of Progressive Thai-Chinese cuisine. Inspired by old school 4th generation POTONG Traditional Medicine House situated in the heart of Yaowaraj and the spirit of late-night Chinatown Hangouts in 1960's New York. Roughly POTONG translated as "Simplicity" and is the key to "Brilliance". Chef Pam takes an inventive approach to Thai-Chinese flavors with a modern interpretation of classic dishes.