Kayuputi at The St. Regis Bali Resort
Redefining the art of fine dining in Bali, seven-time Wine Spectator Award-winning Kayuputi offers a matchless dining experience showcasing premium Asian-influenced haute cuisine and a stellar wine list set to infinite views of the glistening blue Indian Ocean.
Refreshing its impressive offerings, Kayuputi launched a new menu in September offering further innovations and a new style of Asian-influenced haute cuisine. Executive Chef Agung Gede states this menu strongly emphasizes simple cooking with complex, extraordinary flavours. The high-quality ingredients and emphasis on authentic preparation retain the intrinsic complexity of each dish, while modern presentation is Chef Agung’s mantra of the day.
Integrating Asian flavours with classic Western cooking techniques, one of the East meets West highlights from the new menu, is the cold entrée kobujime tiger grouper sashimi with compressed cucumber, wakame seaweed and sea urchin cream. Kobujime is a Japanese method of preserving fish by curing it between sheets of konbu seaweed. Utilizing this ancient Japanese method on tiger grouper reduces the liquid content of this delicate fish, enhancing its delicious umami flavours.
Kayuputi always offers dining experiences that stand out and the meticulous preparation and arousing flavours found in each of the new menu items certainly maintain the customary high standards.
Blue swimmer crab meat