Epicure (Indonesia) - - GLOBETROTTING EPICURE -

Sur­rounded by rice fields and Mount Agung as the back­drop, Wapa di Ume Side­men presents it­self as a scenic rus­tic hide­away like no other. Opt for a stay at the Di Ume Suite, which comes with a bal­cony to take in the panoramic views. The five-star re­sort’s restau­rant, Sleep­ing Ga­jah, of­fers one of the best Ba­li­nese meals in the area. Be sure to or­der the Kuah Cun­dang Be Siap (Rp80,000), a sig­na­ture con­sist­ing of Ba­li­nese basa ra­jang, a mix­ture of finely chopped spices with chicken, it’s the per­fect heart-warm­ing soup you need on a soul­ful misty evening at the re­sort. Jl. Raya Tabola, Ban­jar Tabola, Side­men, Karangasem.

Tel: +62 361 973178

The wait is fi­nally over. After un­der­go­ing five years of re­design and re­fur­bish­ment, Hy­att Re­gency Bali is now open. For­merly known as Bali Hy­att, the re­sort is con­sid­ered as one of the ear­li­est fine ex­am­ples of Ba­li­nese re­sort de­sign and land­scape. The 363room prop­erty sits on 500 me­tres of white sandy beach and of­fers three open-air din­ing venues, three swim­ming pools, a spa, a fit­ness cen­tre and a kids club named

Camp Hy­att. The ball­room can ac­com­mo­date up to 600 guests for cock­tails, with an­other four mul­ti­func­tion meet­ing rooms for smaller events. Jl. Danau Tam­blin­gan 89, Sa­nur. Tel: +62 361 281234

After the suc­cess of their first restau­rant in Canggu, Folie Kitchen & Patis­serie, an­other branch has opened in Beach­walk Shop­ping Cen­ter. Café Folie is led by chef Stephane Si­mond, who is known for fus­ing French culi­nary tech­niques with Asian flavours. Ex­pect clas­sics like the An­gel Hair Pasta Aglio e Olio (Rp98,000) as well as new ad­di­tions, in­clud­ing the savoury Black Truf­fle Fried Rice (Rp88,000) with duck con­fit and poached egg. Café Folie of­fers a cosy in­door and out­door space, both which can ac­com­mo­date up to 80 per­sons. Beach­walk Shop­ping Cen­ter Level 1, Jl. Pan­tai Kuta, Kuta. Tel: +62 361 8464843

Chef Ragil Imam Wi­bowo has done it again. After a suc­cess­ful run at his Jakarta restau­rant, NUSA In­done­sian Gas­tron­omy Jakarta and win­ning the Asian Cui­sine Chef of the Year at the World’s Gourmet Sum­mit 2018, he now helms a new es­tab­lish­ment in Bali. Spicy Geg x Javara Cul­ture of­fers a taste of the the vast In­done­sian ar­chi­pel­ago in one sit­ting. The ca­sual, ope­nair restau­rant serves re­gional In­done­sian dishes, such as Mie Go­mak (Rp75,000), Gohu Udang Jailolo (Rp35,000) and Ikan Bakar Saus Ar­sik Ta­pan­uli (Rp80,000). Guests can also learn more about the spices used in the dishes at the ad­join­ing Javara Cul­ture out­let. As the lead­ing pur­veyor of bio­di­ver­sity based ar­ti­san al food prod­ucts, Javara’s pres­ence in Bali is much wel­comed. Kenja Build­ing, Kawasan ITDC Lot RA 7, Jl. Pan­tai Men­giat, Nusa Dua. Tel: +62 361 774210

After al­most a decade spent stag­ing at fine din­ing restau­rants in two re­sorts in Bali, Mau­r­izio Bom­bini has now opened his own es­tab­lish­ment. MAURI of­fers con­tem­po­rary Ital­ian cui­sine with a touch of tra­di­tion that speaks of his Pugliese ori­gin. Apart from a 40-seater ca­pac­ity and five seats at the chef’s counter, MAURI also has a bar and lounge on the mez­za­nine level. Go for the four-course tast­ing menu (Rp490,000), which in­cludes Tonno in Car­pi­one, Parmi­giano Ravi­oli, Costata di Manzo, and Ti­ramisu. Jl. Petitenget 100, Seminyak. Tel: +62 817 776 177

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