SAMBAL ARRABBIATA SPAGHETTI

We start with our house-made sambal – shallots, garlic and lemongrass pounded by hand until the kitchen fills with their fragrance. The heat builds slowly, warming rather than burning. The prawns come from Bali, sweet and plump, practically demanding to be chased around the plate.

Our tomato source simmers for hours with just the right amount of garlic oil until it’s deep and velvety. Just before serving, we fold in a spoon of our house-made mascarpone – not enough to cool the fire completely, just enough to give the sauce a silky finish that clings to the pasta.

It’s the kind of dish that makes you close your eyes after the first bite. Italian tradition with a Balinese kick. Spicy enough to make you sweat a little, but too good to stop eating.