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Chef Hazwan brings Nikkei Concept Dining to Seasalt, Alila Seminyak’s Beachfront Dining Destination…

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Alila Seminyak welcomes Muhammad Hazwan bin Md Hamdan as the new Chef de Cuisine for their signature Seasalt Restaurant. Chef Hazwan, who has a passion for organic and sustainably sourced products is cooking up a storm creating new dishes for this elegant beachfront dining destination and has found a perfect fit at the sustainability focused restaurant.

Originally from Ipoh, Malaysia, Chef Hazwan began his culinary career in the kitchens of five-star hotels in Kuala Lumpur, before traveling to New Orleans to experience contemporary Creole and New Orleans cuisine. He joined Hyatt Hotels & Resorts as Chef de Partie at Grand Hyatt Kuala Lumpur before moving to his previous role as Chef de Cuisine at Park Hyatt Doha.

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Driven by his passion to create a memorable experience through food, Chef Hazwan recently introduced the Nikkei concept for dinner at Seasalt. This exotic mix between Japanese and Peruvian cultures introduces bold and vibrant flavors characterized by sourness and spiciness, with Japanese cooking methods employed to create a unique fusion. Seasalt’s renewed menu includes dishes like Robata sweet corn, Tuna tataki, and Tomato ceviche, presented in a nouvelle cuisine style.

Guests enjoying Seasalt will be happy to learn that the restaurant also strives to implement a sustainable, zero-waste concept behind the bar, reusing, fermenting, recycling, and upcycling ingredients that would otherwise be discarded as trash. It is exciting that both Chef Hazwan and Alila Seminyak are so ideally aligned.

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