TIME.CO, Bali – Execution gala dinner leaders and delegates at the G20 summit on Tuesday evening, 15 November 2022, went smoothly. Even some heads of state and delegates to the G20 summit were amazed by the performances, from the dances to the menu served on the grave.
Behind the success of the gala dinner, President Joko Widodo o Jokowi he said the event would be hampered by weather forecasts that it would rain that night. He also ordered the BMKG to set conditions so that the event could still take place.
“It was predicted that it would rain that day. We used BMKG. TMC, which is usually 1.2 tons, is now 27 tons. Salt was added to each spot. So finally the light came. Actually it was drizzling, but the gala dinner was safe,” Jokowi said at a media briefing in Bali on Thursday, November 17, 2022.
As for choosing the Garuda Wisnu Kencana area, Bali, as the location for the funeral, Jokowi said it was part of his initiative. “Galla dinner at GWK. I picked it myself,” he said.
During the gala dinner, Jokowi, who was wearing traditional Balinese clothing at the time, explained the significance of the GWK statue. “In the mythology of the Balinese people, this statue has the meaning of love, responsibility, courage and dedication,” Jokowi said in his remarks.
According to Jokowi, the values of the Statue GWK extension it is a framework of the duties and responsibilities of world leaders. Apart from that, Jokowi also expressed a little concern about the taste of the dishes served at the event in his remarks.
“Enjoy the dishes we have prepared, I hope they are not too spicy for the guests of honour,” said Jokowi.
Archipelago menu at the gala dinner
Quoting an official statement from the Presidential Secretariat’s Press Office, the dishes served at the gala dinner included special foods from Java, Bali, North Sulawesi, Lampung, West Sumatra, North Sumatra and Aceh.
Among other things, seaweed, salad with Balinese rujak dressing, corn cakes with Manado crab meat as appetizer menu.
While the main menu, namely Wagyu beef fillet typical of Lampung, Padang rendang, cassava and potato mousseline, asparagus in a Balinese turmeric sauce, aubergine purée al balado. As for the dessert menu, guests enjoyed Acehnese chocolate mousse, tuille rice, black glutinous rice with grated coconut and mango coulis.
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