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However, the trick to producing authentic Indonesian food is neither the ingredients nor the spices, but using them properly, Ehrsam says.

"In Indonesia, in Thailand, in India and in many other Southeast Asian countries cuisines are different from one another, but the spices are almost the same. It's the different use of spices (combination and quantity) that makes the flavors different."

The hotel has invited three master chefs from Conrad Bali－one cold dish chef, one hot dish chef and one pastry chef－to transform Chapter Restaurant's usual buffet into a buffet of traditional Indonesian delicacies, especially Balinese dishes, he says.

"I give the chefs the freedom to choose dishes for the buffet menu. They all cook by themselves, without any influence from Chinese, French or other cuisines."

Chef Puguh Setyabudi, responsible for hot dishes, and who has worked in the finest and most luxurious resorts in Indonesia since he embarked on his career about 19 years ago, says Indonesian fare has its roots in seasoning pastes, which have myriad variations because of differences in spices and recipes.