Dining

Chef’s recipes, gourmet restaurants, exotic flavours, even street food

Two Four Six Ate

in Dining by
Al Diwan Seminyak Restaurant

Here in Bali we like to layer up the recommendations to try Balinese food and Indonesian food, especially our chef’s special recipes, but Bali is a foodie’s paradise with international chefs plating dishes with flavours from all corners of the globe.

Did you know you can find sensational seafood, authentic Mediterranean cuisine and extraordinary Middle Eastern food in central beachside Seminyak? That’s exactly how Linda Lim handled three nights out with friends:

DINNER FOR TWO: Urchin

Urchin Bar and Restaurant is relatively new to Seminyak’s seafood scene. We let restaurant manager Ramon Meijer choose our dishes for the evening (and didn’t regret it one bit).

Tartare at Urchin Seminyak restaurant

IMAGE: COURTESTY OF URCHIN

STARTERS: Having worked up quite an appetite while browsing at the amazing Kim Soo homewares store next door, the bread basket hit the spot; thick slices of warm bread with butter and a dusting of seaweed powder. The real starter was tuna tartare, fresh raw cubed tuna coated with lime juice and wasabi and stuffed into a crispy cone made from wonton wrapper.

FIRST MAIN: Homemade sea urchin fettuccine with juicy prawns, clams, garnished with crispy fried seaweed ‘balls’ and a dollop of caviar. I twirled the fettuccine ribbons with my fork and popped the crunchy seaweed ‘ball’ into my mouth. Delicious. To finish, I mopped up the remaining sauce with a slice of bread (it seemed sinful to waste all that delicious sauce).

Sea bass at Urchin restaurant Seminyak

IMAGE: COURTESTY OF URCHIN

SECOND MAIN: Sea bass with grilled octopus, ink sauce, lemon coulis and (more) crunchy seaweed ‘balls’. This fish was cooked to perfection, crispy on the outside and flaky on the inside. Each bite-sized piece gets topped with a pat of lemon coulis and ink sauce. What a combo, you need to taste it to believe it.

DESSERT: A pleasant creamy nougat glacé, half-blanketed with an almond-crusted orange coulis. Light and refreshing, it was the perfect way to end the night.

GUESS I’LL BE BACK FOR LUNCH: According to Ramon, Felix Da Housecat is a fan of the Urchin lunch special – crispy pork belly with tzatziki, pickled cucumber and apple salad in a tortilla wrap.

Urchin
Jalan Laksmana 22,

Keep Reading

The Bali Culinary Collective

in Dining by

Bali’s is Southeast Asia’s enfant terrible of the culinary scene, with destination dining luring fabulous chefs from across the globe to cook up a monsoon on the island.

Top chefs such as New York’s dessert genius Will Goldfarb, Melbourne’s Frank Camorra and Geoff Lindsay, Caribbean-born London-raised Miles Belfield and Singapore-based-UK-born Ryan Clift are flocking to Bali. They join long-time giants of the culinary scene; Franco-American Chris Salans and Englishman James Efraim of Mozaic, Australian Will Meyrick and French dining trailblazers Nicholas ‘Dou Dou’ Tourneville and Said Alem who created Warisan and then Metis.

A visit to Bali demands that dwellers of exquisite villas drag themselves away from the delights of a private chef for a night or two of culinary exploration.

Prepare to be impressed.

Foremost in the savoury fray is the internationally renowned team at Ku De Ta, lead by executive chef Ben Cross. KDT’s fine dining restaurant, Mejekawi, is the host venue for The Culinary Collective Supper Club, a high cuisine extravaganza where imported talent collaborates with Chef Ben and KDT’s head chef Stephen Moore to create rare delights.

Recently, the award-winning chef Blaine Wetzel of The Willows Inn in Seattle – which is widely considered to be one of the best restaurants in the USA – produced a series of outstanding dishes that merged American traditions and style with Balinese ingredients to great success. Five hours of fine food and matched wine was a singular sensation. Think lushly juicy whole barramundi and crispy suckling pig cooked over coffee wood and paired with an Italian Marchesi de Frescobaldi Niozzano Riserva.

Serious foodie travellers and expat gourmands are the staple supporters of this supper club where networks are grown and friendships forged over a feast of fun and familiarity.

The next Culinary Collective is slated for March 9, when Chef Monty Koludrovic from Sydney’s legendary Icebergs will be in town. Chef Monty’s early cooking influence came from his Russian Nona and her traditional feasts, and was later refined at important kitchens throughout Europe.

On May 4, Executive Chef Federico Zanellato of Sydney’s award-winning fine diner LuMi will hit the pans, followed by the amazing barbeque king

Dave Pynt, of Burnt Ends in Singapore, on June 24. In September Hong Kong’s Matt Abergele from Yard Bird will headline,

Keep Reading

Spilling the Beans: Villa ISSI

in Dining by

Every chef in Elite Havens has his or her signature creations – the ones guests ask for again and again. This month, the chef at Villa Issi shares two of his gourmet dishes with us. Try these recipes at home and get ready to wow your guests at future dinner parties. 

AYAM PELALAH

Shredded organic chicken breast with homemade tomato sauce

Ingredients:

  • 150 gr chicken breast
  • 25 gr bean sprout
  • 5 gr romaine lettuce
  • 10 gr tomatoes, diced
  • 10gr red chillies, diced
  • 1 tbs olive oil
  • 5gr garlic, diced
  • 5gr shallot, diced
  • Salt & pepper
  • 2 – 3 star fruit slices (optional)

Preparation:

  1. Grill chicken breast for 5 -6 minutes per side.
  2. Transfer chicken breast to a bowl, allow to cool and shred the chicken meat with 2 forks.
  3. To make tomato sauce, heat olive oil in a pan.
  4. Sauté diced tomatoes, garlic, red chillies and shallots.
  5. Transfer to a blender and puree until smooth.
  6. Mix shredded chicken breast and bean sprouts with tomato sauce.
  7. Place romaine lettuce on top of a plate, serve the chicken and garnish with star fruit (if using).

Serves 1

TUNA SAMBAL MATAH

Pan-seared Tuna with shallot, garlic, lemongrass sambal and fresh mango salad.

Ingredients:

  • 200 gr tuna loin
  • 100gr young mango, cut into long thin strips
  • Salt, freshly ground black pepper and paprika powder
  • Sweet chilli dressing
  • 50gr sautéed asparagus
  • Steamed rice wrapped in coconut leaves (optional)

For the sambal:

  • 2 shallots, chopped
  • 2 cloves of garlic, chopped
  • 2 lemongrass stems, finely chopped
  • A pinch of salt
  • 2 tbsp. vegetable oil

Preparation:

  1. Season tuna with salt, black pepper, and paprika powder.
  2. Mix the sliced young mango with sweet chilli dressing.
  3. Sear tuna loin on a pan about 5-8 minutes and cut into 4 slices.

Keep Reading

Guilt-free Gastronomy: Healthy Eating in Phuket

in Dining by

Phuket has a bit of a reputation as the place for parties and play. Yet, in line with the global trend to travel in pursuit of health and wellness, it is also emerging as a tropical island getaway to restore the body and mind. Yoga, wellness and detox centres are popping up all over the island and a growing number of restaurants are promoting good health as well as good taste in their quest to attract diners.

Santosa Wellness Centre, found on the hillside overlooking Kata Bay, is one such place offering several mind-body workshops and a restaurant serving creative raw, vegan and vegetarian cuisine. Santosa’s colourfully presented dishes, such as ‘summer rolls’ stuffed with fresh coconut meat and a mix of vegetables, are as eye-catching as they are delicious, and they also offer regular Saturday buffet dinners for healthy grazing with sunset views.

Other leading-edge restaurants attached to wellness centres include Atsumi Raw Café near Rawai Beach (Indonesian gado gado wrap, raw pad thai, smoothies), Divine at Thanyapura Sports Centre in Thalang near the airport (organic gourmet cuisine and biodynamic wines), and Supernatural at Atmanjai Wellness Spa on Friendship Beach (raw vegetable lasagne, power broth soup, raw chocolate mousse).

Though the practice of cleansing and avoiding meat as a way to restore health is gaining wider appeal around the world, it’s not a new concept for many Phuket locals. The annual Phuket Vegetarian Festival dates back nearly 200 years, when members of a visiting Chinese circus troupe fell ill and embarked on a ten-day cleansing rite that included a vegan diet, refraining from sex and alcohol, and performing some rather shocking rituals such as skewering their faces and walking over mounds of fiery hot coals (reportedly adopted from the Hindu festival of Thaipusam).

A number of vegetarian restaurants run year-round, too, with a handful of shops near the Chinese shrines along Ranong Road in Phuket Town serving up fresh and healthful local dishes. One of the best is Ruamjai Vegetarian Restaurant, with a buffet breakfast and lunch that brings in crowds of locals and travellers daily. Just wander in and point to two or three dishes, such as massaman curry or tofu and bean sprout stir-fry, from the large display pots and they’ll put them on a plate of brown rice for you.

Keep Reading

Hot New Restaurants in Seminyak and Canggu

in Dining by

Bali’s dining scene is constantly evolving. The problem is not what to eat, but where to go. Here is our round-up of some of the latest dining destinations in Seminyak and Canggu.
Ji at Bale Sutra 1706

ji-at-bale-sutra-1706

What was once a house of worship is now an exotic dining destination. The man behind Tugu Hotels, Anhar Setjadibrata, saved a 310-year-old Kang Xi period temple from ruin in Java and gave it new life – and purpose. The temple’s new identity is Ji at Bale Sutra 1706. Standing proudly on Jalan Pantai Batu Bolong, just moments from the beach, Ji seduces passersby effortlessly with its entrance guarded by stone lions, tall green bamboo walls and a striking golden Buddha. Once inside, antique furniture, mythological animal carvings in the roofs and ceilings, bright red walls and stunning oriental paintings bring a sense of style and history to the elegant dark wood temple. Drawing inspiration from the traditional cooking methods of Japan and other East Asian countries, the menu at Ji features a selection of Japanese fusion dishes, fine wines and sakes. Those looking for the perfect spot to enjoy Bali’s magical sunsets can head to the alfresco bar on the second floor. Coming with a large group? Book the private dining room and Ji will surprise you with a performance called Forbidden City.

Drinks to start: Coco Sexo – inspired by Indonesian volcanoes – is a mix of Brazilian spirit Sagatiba Cachaca, coconut, vanilla and passion fruit. Gin and Tea – a blend of dragon tea infused Tanqueray gin mixed with Aperol, grapefruit and lemon juice.

Dishes to try: Pork Belly with ginger and scallion – crackling skin, soft juicy meat, served on wooden skewers. Kobe style Black Angus Tenderloin – tender beef cubes, sweet red onions, citrusy ponzu sauce and tangerine peel. Spicy Yellowfin Tuna with shichimi peppers.

Desserts to finish: Young Coconut Crème Brûlée – light coconut custard flambéed with young coconut. Sweet Bento Box – an assortment of six homemade sweets – mochi filled with green tea ice cream, tangy lemon meringue, melt-in-your-mouth white chocolate pistachio truffles.

Jl. Pantai Batu Bolong, Pantai Canggu
www.jiatbalesutra.com

Gatsby

gatsby-bali

Playing things up in Seminyak is Bali’s only “Theatre Restaurant &

Keep Reading

1 2 3 5
Go to Top