NEWS AND REVIEWS

News

Chef for a Day | 17 Jul 22

A Cuca Master Chef Experience for Teenagers! Celebrating World Youth Skills Day Date: Sunday,…

Gastro Tour Manado | 01-02 Jul 22

Well-aware of its solid reputation among foodies in the know and as part of…

Ubud Food Festival 2022 | 24-26 Jun 22

Exciting news for all foodies in Ubud and all around Bali, Cuca is coming…

World Blood Donor Day 2022 | 14 Jun 22

We want your blood! 🩸 On 14 June, countries worldwide celebrate World Blood Donor…

World Bicycle Day 2022 | 05 Jun 22

To our fellow bicycle enthusiasts in Bali, do you know that World Bicycle Day…

Gastro Tour Bandung | 03-04 Jun 22

Well-aware of its solid reputation among foodies in the know and as part of…

Reviews

The Yum List – Cuca Restaurant Review 2022

Manado Post – Gastro Tour Manado 2022

Tribun Bali – World Blood Donation Day 2022

Whats New Bandung – Gastro Tour Bandung 2022

Now Jakarta – Gastro Tour Surabaya 2022

Kuliner Jatim – Gastro Tour Surabaya 2022

April – May 2021

Chefs get way too much credit!I mean 20 years ago nobody cared about the people making their food. But today with the success of Master Chef and kitchen television, the title of "chef" is glamorous and important. When I told my parents 25 years ago that I wanted to be a chef it was cause for deep concern. The irony is that that same title of “chef” today is added before a cook’s name giving them the recognition of professions like a doctor. A doctor… someone who saves people’s lives whereas everything I work with is already dead. Don’t get me… Read More..

The Covid Perspective

When covid whacked the world last year, everyone was affected and everyone saw things curiously different. It is difficult to judge those who locked themselves in a bunker or criticize those wandering around mask-free desperately clinging to life as normal. Everybody had a perspective, and it is only when you understand someone’s beliefs, lifestyle and culture that you begin to see a new point of view. While hysteria and misery ooze from TV and social media, the world’s cities have lost their buzz and those picture-perfect holiday towns are left deserted and no longer scooping ice creams on cones. As… Read More..

Cooking without recipes (by Chef Kevin Cherkas)

Cooking is tough. Not because transforming ingredients into food is difficult but getting them to taste delicious… is. Any idiot can put a piece of meat on a BBQ and burn it on both sides, but what the hell to serve it with? There lies the challenge. That’s where the skill of cooking begins, in the delicate balancing of flavours and contrasting of textures. That’s where delicious hides, and it's always tough to find. The solution to many has either been to stick to what you have always made or be guided by the classic cookbooks that always deliver. The results… Read More..

Turn up the heat

Arguably, there is one ingredient that separates the flavours of South East Asia from those of the western world: chilli. Being located in tropical Bali and well known for our passion of local produce, chili is indeed very close to Cuca’s heart, and to our kitchen! The challenge of working with chilli is getting the spice level just right, when, as anyone who has ever eaten a really hot chilli will testify, it can cause a lot of pain.Chillies come in many shapes, colours, sizes and strengths, but one thing they all have in common is the burning sensation they… Read More..

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