NEXT STOP

From Seminyak to Ubud, join in-the­know lo­cals at these hot restau­rants.

DestinAsian - - DEPARTMENTS -

Dundee, Scot­land.

SEMINYAK AREA

Your meal comes with a side of theater at Salazón ( sala­zon­bali.com), a dimly lit, Scandi-styled restau­rant with a long counter over­look­ing the kitchen. Ev­ery­thing on your plate is made on­site, from the sour­dough and but­ter to the pick­les and cured meats, with many dishes also wood-fired in the Scotch oven. Try the chopped tuna, which sees dry-aged and house-smoked tuna loin, cheek, and belly served with a tat­tie scone and sea urchin.

In vast con­trast is KYND Com­mu­nity ( kyn­d­com­mu­nity.com), a pop­u­lar café that is com­pletely plant-based and al­most en­tirely or­ganic. The gourmet toasties, named af­ter fa­mous ve­gans and veg­e­tar­i­ans in­clud­ing Gandhi and Ein­stein, are worth queu­ing for, as are the vi­ta­min-packed juices, smooth­ies and elixirs, and loaded sal­ads that look like they’ve sprouted in the bowl.

Like its older Bali sis­ters (Sarong and Mama San among them), Som Chai ( som­chai­in­done­sia.com) doesn’t miss a trick when it comes to food, ser­vice, or decor. Chef Will Meyrick’s lat­est ven­ture takes in­spi­ra­tion from Thai­land, cu­rat­ing a street-food-in­spired menu high­light­ing dishes such as cof­fee wood–smoked mack­erel and cur­ries in a rain­bow of col­ors. End the evening in the lounge, Mekong Swiz­zle in hand, lis­ten­ing to live mu­sic.

The eastern Mediter­ranean is cel­e­brated on the menu at KILN

Petitenget ( kilnbali.com), where mezze, dips, skew­ers, and sal­ads are ei­ther farm fresh or cooked over hot coals— hence the restau­rant’s name. The same fla­vors float into the bar, where you can or­der cock­tails such as the Sumac Bloody Mary, a well-spiced ver­sion of the orig­i­nal.

A mod­ern take on a tra­di­tional Ja­panese diner, Mad Spar­row ( fb.com/

madspar­row.bali) is in­ti­mate and loud, buzzing with the sound of beer bot­tles clink­ing and the aroma of yak­i­tori grilling. Or­der smoky skew­ers of meat, ba­con- wrapped as­para­gus, sushi rolls, and sake be­fore strolling up the street to sis­ter bar 40 Thieves.

CANGGU

TYGR ( ty­gr­sushi.com) is not your av­er­age sushi joint—and that’s a good thing. Here, the spe­cialty is made-to-or­der hand rolls, which means still-warm rice, crisp nori, and ocean-fresh seafood. There are some stan­dard fill­ings, such as spicy tuna and salmon, but oth­ers take their in­spi­ra­tion from the set­ting: jack­fruit katsu roll, any­one? Seafood also stars at Finns Sushi

Bar ( finns­beach­club.com), part of the peren­ni­ally packed Finns Beach Club com­plex. Sig­na­ture dishes in­clude hand­made rolls and sashimi plat­ters ideal for shar­ing, along­side Ja­panese menu fa­vorites such as edamame, gy­oza, and yak­i­tori. A high­light is the usuzukuri, a dish of thinly sliced white fish driz­zled with truf­fle-ponzu dress­ing and grated wasabi root. The best bit? The food is so light you’ll think noth­ing of tak­ing a dip in the club’s pool af­ter your meal. The menu at Liv­ing Food Lab ( liv­ing

food­lab.com) is equally whole­some, although ev­ery item avail­able here is raw and plant-based. Like its older sis­ter at Bali’s Green School, the Canggu café cel­e­brates lo­cally grown or­ganic pro­duce in dishes such as flax crack­ers with red­pep­per hum­mus, or ve­gan ver­sions of your fa­vorite burg­ers. The mod­est mis­sion here, the com­pany says, is to cre­ate “con­scious food, healthy peo­ple and a happy planet.” Mis­sion ac­com­plished.

Saigon Street ( saigon­street­bali.com)

also takes menu cues from a sis­ter es­tab­lish­ment, fo­cus­ing on clas­sic and re­gional Viet­namese dishes with a mod­ern twist. The pork belly clay­pot is el­e­vated with caramel and black pep­per, while wagyu stars in the nour­ish­ing pho, topped with beef brisket and tail. It’s the per­fect com­ple­ment to a Bang Bang mar­tini made with chili-in­fused vodka and mud­dled with cu­cum­ber—a hot and cool fla­vor sen­sa­tion you won’t for­get in a hurry.

UBUD

Noth­ing de­fines Ubud quite like emer­ald rice fields and dense jun­gle. You’ll have both as your back­drop when you pull up a chair at Akasha ( akasha­bali.com), a raw and ve­gan restau­rant en­dors­ing clean eat­ing and or­ganic farm­ing. In­gre­di­ents in ton­ics, elixirs, jamu shots, and juices are sourced from the kitchen’s own gar­dens, as is the pro­duce in the “green menu.” Don’t miss the jack­fruit nuggets with smoky bar­be­cue sauce, or the raw beet­root soup with co­conut sour cream and ap­ple.

From the owner of Ele­phant and Green Gin­ger Noo­dle House comes

Dumbo ( dum­b­obali.com), an Ital­ian restau­rant and café with a par­tic­u­lar pen­chant for wood fir­ing. In the morn­ing, linger over break­fast burg­ers or crumbed-egg­plant sand­wiches in the cof­fee salon, then in the af­ter­noon head up­stairs to the restau­rant where piz­zas do a brisk trade along­side home­made pasta, limon­cello, and in­dul­gent desserts.

Lo­ca­vore has long been ap­plauded for its nose-to-tail cook­ing phi­los­o­phy, so it comes as no sur­prise that younger sis­ter Lo­cal Parts ( lo­cal­parts­bali.com) has a sim­i­lar fo­cus in the kitchen. The ar­ti­sanal butcher’s shop makes its own char­cu­terie—air-cured sausages, pâté, salami—and sources meat from eth­i­cal farms around the ar­chi­pel­ago. You can also pick up de­li­cious pick­les, pre­serves, and jams, or have them de­liv­ered for the ul­ti­mate pool­side pic­nic.

ULUWATU

While most peo­ple visit Om­nia Day­club for the in­cred­i­ble views and party vibes, many linger for the ex­cel­lent mod-Ja­panese cui­sine at on-site Sake

no Hana ( sakeno­hana.com). Based on Hakkasan’s Lon­don es­tab­lish­ment by the same name, the space is a de­signer’s dream, crafted us­ing wooden lat­tice­work re­sem­bling a gi­ant game of Jenga. If you can tear your gaze away, you’ll be re­warded with a menu that ranges from yak­i­tori and toban (skil­let) to

ka­mameshi (iron pot), sushi, and sashimi. It’s pre­pared by Hideki Hi­watashi, who trained un­der Miche­lin-starred chefs in Ja­pan be­fore helm­ing Sake no Hana in Lon­don and then Bali.

Clock­wise from above: Baked bur­rata cheese at Salazón; Saigon Street’s new Canggu out­post; en­joy­ing a meal at KYND com­mu­nity.

Left: In­side Dumbo. Be­low: Chilean sea bass with Cham­pagne and yuzu miso sauce at Sake no Hana. Right: A DJ night at The Den by Sea Vu Play.

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