Gar­den to Plate, Ubud Style

World Travel Magazine - - Just In - CHRIS­TINE LEE

De­li­cious, ex­hil­a­rat­ing, and ded­i­cated Lo­ca­vore Bali sur­prises with the fresh­ness of abun­dant, ex­otic lo­cally-sourced in­gre­di­ents, putting new twists on Euro­pean favourites. What is a Night Rooster? Glad you asked. The lat­est in in­ti­mate cock­tails on Jalan Dewi Sita won’t dis­ap­point when al­chemist Raka’s imag­i­na­tive con­coc­tions hit your lips. Try Into The Wild a straw­berry and berry pre­serve mix­ture of thyme, Tan­queray gin, Coin­treau, Ba­li­nese Moscato and smoul­der­ing herbs. We’ll take two, please. Need it to go? No prob­lem. They’ll have the most de­li­cious ba­nana-leaf-wrapped take away wait­ing. The restau­rant also serves some of the best fresh baked breads on Bali. Their nose-to-tail phi­los­o­phy cre­ates con­ver­sa­tion-starter faire in­clud­ing homemade blood sausage and lamb carpac­cio. They take char­cu­terie very, very se­ri­ously here.

From top, in­te­rior of the Night Rooster; Kasida

(our sous chef) and Pak Warsa (one of our clos­est sup­pli­ers) on a day trip to his farm; Es Ka­cang (Lo­cavre ver­sion of a tra­di­tional In­done­sian dessert)

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