A Fra­grant Cre­ation

A new din­ing spot that pays homage to the won­der­fully fra­grant trees found in Bali and the tra­di­tional method of cook­ing with fire­wood.

Exquisite Taste - - Gourmet | Bali - – By Amanda O’Connor

Con­ve­niently lo­cated on the main road in the bustling Ber­awa area, the re­cently opened Kayu Bakar Ber­awa is al­ready caus­ing a stir. The two-storey bar and restau­rant sources not only its food in­gre­di­ents from Bali, wher­ever pos­si­ble, but also its se­lec­tion of fire­wood. As the name sug­gests, kayu bakar means fire­wood, the fo­cus is on pre­sent­ing home-cooked meals us­ing wood­fired ovens, grills and other meth­ods to achieve a nat­u­ral smok­i­ness.

The pri­mar­ily cof­fee and fruit woods, such as rambu­tan and ap­ple, are used for more than cook­ing, also hav­ing an in­flu­ence on the the spe­cialty cock­tails in the up­stairs bar. Wines, beers and non-al­co­holic drinks are also avail­able, and the long bar and out­side ter­race are wel­com­ing places to pull up a chair and spend some time while im­bib­ing from the drinks menu.

For a taste of Bali, try the Ru­jak Canggu, a spicy, sweet and sour mix of te­quila and mango purée with home­made spicy mango and basil mix, or go for some­thing sweeter with the Cica Mar­garita's te­quila, creme de cas­sis, straw­ber­ries and basil topped with soda, while to round off your meal an espresso mar­tini is per­fect.

The down­stairs restau­rant is ca­sual and fun with a large open kitchen pro­vid­ing a sym­phony of en­tic­ing sounds and aro­mas as it turns out dish af­ter dish. Hav­ing honed the proper grilling and roast­ing tech­niques and us­ing great in­gre­di­ents, the kitchen team cre­ates an ar­ray of en­tic­ing meals.

Of par­tic­u­lar note is the beef ribs garang asam, which has a rich, pi­quant broth con­tain­ing green toma­toes and sour be­limb­ing wu­luh to pro­vide the per­fect foil to the ribs. The Sin­ga­porean laksa, seafood chow­der, Cae­sar salad and beef martabak are also all pop­u­lar; and do try the char sui lamb shank. There is, of course, a range of steaks and skew­ers to choose from with sides and sauces to mix and match. Desserts in­clude the must-try Earl Grey crème brûlée with adzuki beans and cognac ice cream, and the mango and white choco­late bavarois with Cham­pagne gelée and mango salsa.

What­ever you choose from the food or drinks menu, it will be packed with flavours that tan­talise your taste buds. It's also nice to know that by din­ing at Kayu Bakar Ber­awa, you are help­ing sup­port lo­cal farm­ers and sup­pli­ers.

Kayu Bakar Ber­awa

TUNA & SALMON TATAKI

CICA MAR­GARITA

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