A trip to Bali isn’t com­plete if you haven’t tried some of the most de­li­cious Ba­li­nese fare. For­tu­nately, Ta­marind restau­rant is here to serve au­then­tic Ba­li­nese del­i­ca­cies with a mod­ern twist.

Exquisite Taste - - Gourmet | Bali - By Runi In­drani

The road to Banyan Tree Un­gasan is some­what long and wind­ing, but the am­bi­ence you get once there will make you for­get about the traf­fic and com­mo­tion out­side. Perched on the cliff of Un­gasan – 70 me­tres above sea level – the des­ti­na­tion boasts an el­e­vated view of the gleam­ing In­dian Ocean and a lush green land­scape.

Within the mes­meris­ing prop­erty is Ta­marind restau­rant, which serves Ba­li­nese culi­nary trea­sures on a whole new level. Per­fectly nes­tled in one of the prop­erty’s secluded nooks, Ta­marind sits by Banyan Tree Un­gasan’s tran­quil re­lax­ation pool, just be­fore the ma­jes­tic view of the sur­round­ing green­ery. The restau­rant has in­door and out­door ar­eas – the lat­ter of which is per­fect for pre-dinner drinks.

With a new culi­nary con­cept launched in April, Ta­marind aims to bring Ba­li­nese fare into the well-de­served spot­light, by us­ing the best qual­ity in­gre­di­ents and in par­tic­u­lar ramp­ing up the pro­tein por­tion. Imag­ine Bali’s beloved condi­ment, sam­bal matah, paired with the meati­est top-notch scal­lops, or sam­bal mangga on top of sous vide yel­lowfin tuna – lus­cious with its co­conut oil flavour, its truly a Ba­li­nese sig­na­ture.

The main dish sec­tion high­lights the au­then­tic babi genyol, the best cut of pork belly stewed in a tra­di­tional spice con­coc­tion with young jack­fruit. Ta­marind also brings its own take on Ba­li­nese salad – known as lawar – that usu­ally com­prises chopped green beans, shred­ded co­conut and a type of pulled meat. Sous Chef Ke­tut De­sak Wid­i­ani uses pre­mium wagyu beef to pimp up this favourite com­fort food, which works won­der­fully. Don’t for­get to taste some of the tra­di­tional dessert, like bubur sum­sum, white rice con­gee with green cin­cau jelly, jack­fruit sago, palm sugar syrup, co­conut milk and sesame tu­ille.

As any Ba­li­nese – or In­done­sian – restau­rant should, Ta­marind dishes out a se­lec­tion of sam­bal. Bali’s most pop­u­lar sam­bal, matah and mbe, are served along with an as­sort­ment of kerupuk, or crack­ers. Guests can also choose be­tween reg­u­lar steamed rice, yel­low rice or red rice to ac­com­pany the lovely meal. Mean­while on the bev­er­age front, other than the usual sus­pects, Ta­marind also of­fers a loloh se­lec­tion. Loloh are tra­di­tional Ba­li­nese drinks com­pris­ing in­dige­nous herbs and parts of plants, which usu­ally taste sharp and pun­gent, but are re­ally good for your health. While they are an ac­quired taste, they are some­thing that ev­ery­one must try at least once.

The ex­ten­sive menu is avail­able on an à la carte ba­sis, but if you come with a big group and want to try a lit­tle bit of ev­ery­thing, there are The Sig­na­ture and The Ri­jstaffle pack­ages that in­clude a thor­ough set menu and a wine-pairing op­tion. The ul­ti­mate Ba­li­nese feast!

Udang ke­suna cekuh

Ap­pe­tiser sam­pler

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