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Australian Kieran Morland is the Executive Chef of two renowned modern Indonesian restaurants, Merah Putih and Sangsaka, Bali. He has worked at top restaurants in Melbourne (Mecca and Syracuse), London (the Wapping project and 10 greek street), and New York (Momofuku Ssam Bar). Life finally led him to Indonesia where he has spent the last decade exploring the profound diversity of flavours and techniques across the Archipelago. He became the Executive Chef at Ku De Ta, Bali, then later opened the architecturally-stunning Merah Putih in 2013 with business partners Jasper Manifold and Melissa McCabe. It became one of the first restaurants in Bali to pioneer modern Indonesian cuisine.

At his intimate sister-restaurant, Sangsaka, Chef Kieran uses a wide range of traditional spices combined with charcoal cooking from woods such as coffee, clove and rambutan, and coconut husks.

Agora Food Studio is proud to host Chef Kieran for two special events:
11 Nov: Degustation over shared-plates & long tables
12 Nov: Chefs' Table dialogue 


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degustation event

17:30 saturday 11 nov 2017

$100 includes a welcome cocktail by Distillery Lokál using special Timorese botanicals. 

Wines available for purchase 


an intimate dialogue with chefs and food innovators

3pm, sunday 12 nov 2017
$40 includes snacks

What is the future of food in the greater archipelago?

How can we re-frame euro-centric concepts of 'cuisine' in this region, with its vast collection of islands, cultures, and flavours?

How can we put the spotlight on native ingredients?




raw ingredients list

1. What is your philosophy when it comes to food?
I believe in sourcing the best quality ingredients I can find and respecting those ingredients by executing dishes to the best of my ability.

2. Name your most Favourite dish on the menu? And why?
At Merah Putih I like Medan suckling pig dish. It’s a 1kg whole leg or shoulder which we brine, sous vede and then wood roast and serve with pork urutan, tum, eggplant and andaliman. At Sangsaka we change the menu weekly but at the moment i like the Suluwesi charred shellfish with woku curry sauce. We are using slipper lobster, scampi, coral trout and batik clams.

3. Main considerations when it comes to choosing your ingredients?
As the restaurants are Indonesian we really try and use as many locally sourced ingredients as possible. We also try to use ingredients that are unusual and unique to this part of the world. Things like jukut undis (local lentil), nasi Jagung (kind of ground corn), kenari (local almond), andaliman (local Szechuan), kemangi (local basil) torch ginger, belimbing, taro, fern tips, curry leaves, kencur, jangu, cassava, etc etc. the list goes on

4. How do you see the growing demands for sustainable produce affecting the food world?
I think it’s a great thing. The more people seek out and demand sustainably sourced produce the easier it is for a chef to be able to serve it. We all have to understand the decisions we make have an impact on this world and collectively we can make a huge difference.

5. If you weren’t a chef, or in the food business, what would you be?
Id love to be an AFL football player but I guess I would need to be good at playing football for that.. but that was my childhood dream so I guess ill go with that.. or maybe Axl Rose in the mid- late 80’s.. that would be pretty awesome.

6. Do you have a memorable food experience that impacted you as a child or young chef?
My mum cooks an amazing roast dinner with all the trimmings. I still love her roast and always request it whenever im back in Melbourne. And when she doesn’t burn the bolognaise its pretty good too!!

7. What do you enjoy most about being a chef?
I like coming up with new dishes or flavour combinations and then implementing them at the restaurants. And working out how to transform classic Indonesian dishes into something we would serve at our places..

8. Other than creating good food, what are the most important qualities that make a successful chef?
Persistence, reliability, consistency, patience. Lots of hard work I guess and continually growing as a chef and moving with the times but not forgetting your style and what you believe in.

9. If you had a choice of anything for your last meal, what would you choose to have?
Hhhmmm.. big call. I had some Olive Sanuki Wagyu sirloin recently which was pretty amazing. Im a pretty big fan of uni too so maybe the uni dish at Amber in Hong Kong or Waku gin in Singapore.

10. Do you have any tips for budding chefs or restauranteurs?
It’s a great industry but make sure you get into it for the right reasons. Money probably shouldn’t be your priority.. if that’s all you think about perhaps banking or recruitment are best for you. Hospitality industry is so much hard work and plenty of ups and downs but I wouldn’t have it any other way.”

- Savour Black Book Asia