Beauty of Bali beckons
Lush jungles, spectacular beaches, healing spas and much more await
The first time I experienced Indonesian cuisine was on a visit to the Netherlands, where these famed South East Asian islands were once part of this European country’s colonization.
The Indonesian rijsttafel (rice table) is splendid with various curry mixtures and spiced dishes of meat and seafood; their famed satays; fried rice dishes of nasi goreng, spiked with their beloved sweet soy kecap manis and chilies; and their bami goreng, fried noodles.
Bali, one of the largest islands in Indonesia (of some 13,000 islands), is a place of vibrant culture, lush, breathtaking landscapes and the country’s main tourist draw.
Its contrast from uber poverty to ultra-luxury properties is noticeable everywhere but the local people, some 85 per cent Balinese Hindu, are generous, friendly, hospitable and probably the most spiritual people I have ever encountered.
The spectacular Four Seasons Resort Bali at Jimbaran Bay is set on an oceanfront hillside and dotted with intimate classic Balinese villas located either oceanfront or among tropical gardens.
Each villa is designed like a private retreat, with a private gateway and a pathway leading to a spacious al fresco living and dining area, appointed with Indonesian furniture, fabrics and artifacts overlooking a private plunge pool.
Connecting the pathways are separate bedroom areas with a large and luxurious bathroom, complete with a sumptuous soaking tub and outdoor garden shower.
Besides the expansive beach on beautiful Jimbaran Bay, this oceanside resort showcases two magnificent infinity pools, one located on a spacious lava stone terrace with a waterfall overflowing onto a lower smaller pool near the hotel’s main temple shrine, and a newer beachside pool, located at their stunning Sundara Restaurant and Bar.
This multi-level glass and stone building with a large outdoor bar and terrace with fire pits features a show-stopping kitchen which competes for attention against the brilliant sunsets.
It’s here you’ll be introduced to Executive Sous-chef Liam Nealon’s Scallop Ceviche with jalapeno lime granite, towering seafood platters featuring the freshest shellfish (as much local as possible), to seafood and steaks from their woodfired grill.
A whole lobster grilled Jimbaran style comes to the table in a glorious infusion of brine and aromatic spices.
I was introduced to the complexity of Balinese cuisine at their Cooking Academy, the only island resort with a stand-alone culinary centre.
After an early morning visit to markets showcasing local produce and fish, we’re led to an open kitchen. We’re given a hands-on class featuring five courses representing traditional menus today from Bali.
Other culinary choices include cuisines from Indonesia regions such as Javanese, Nusa Tenggara, Sulawesi and Sumatran. Too stressful to cook? There’s always the resort’s famed spa, with a fully equipped fitness centre and tennis courts.
For the ultimate treatment, there’s the couples Ocean Opulence, where soothing rituals take place in a private open-air, thatched roof hut on the edge of Jimbaran Bay.
After an hour and a half drive along roads winding through luscious and vibrant lime-green rice terraceswe arrive at the historic town of Ubud. Here we find the Four Seasons Resort Bali at Sayan.
Built on the banks of the Ayung River, this valley paradise comprises suites and private villas overlooking tropical gardens, rice paddies or the meandering waterway.
From the main building we’re whisked away to our spacious twolevel villa complete with a welcoming water feature, private plunge pool and outdoor shower.
Overlooking one of the many rice fields and tropical gardens located on the resort property, our pool is connected to an outdoor terrace, and a sumptuous canopied bedroom and bathroom.
The resort’s spa is divided into two main areas, from the central main building and its fitness centre to private spa villas set over a lotus padfilled lagoon.
Although the Sayan resort is relatively intimate with in-villa private dining, there are fine cuisine choices available. At the Ayung Terrace, located below the lobby in the main lodge, local Indonesian specialties are featured in this room overlooking the canyon and river vistas.
Besides the East meets West cornucopia from the breakfast buffet, it’s here that you’ll feast on appetizers of crisp prawn lumpias, the delicate Indonesian spring rolls garnished with sweet and sour sauce, Maduranese satays served on a table grill accompanied by their luscious chili and kecap manis spiced peanut sauce. I found the dishes a bit gentrified so one needs to ask for Balinese style if you want the real chili-heat in your dish.
Located on the water’s edge, the Riverside Café serves casual lunch fare during the day, and relaxing bistro cuisine in the evenings.
From fresh shucked local oysters, an earthy onion soup to a casserole of wood-fired chicken Basquaise or croquette of razor clams, mussels and clams with frites, it’s informal comforting French cooking at its best.
Visiting this island paradise is both spiritual and healing to the soul from tranquil ocean to jungle paradise.
Away from the stress and hectic pace of busy city life, Bali is the perfect place to recharge one’s energy.
Tips: You should get your Indonesian visa before you depart to avoid the massive lineups on arrival.
It’s slightly cheaper to get on arrival but you will then have to wait through two lineups, Visa purchase and then Customs.