It does not happen very often, anywhere in the world. If
you eat at a popular nightspot, disco, or in any other way
a happening place the food will be, at very best, ordinary!
Well, do I have a surprise for you, just as it was for me.
I had been hearing rumblings around the place that the old
Hu’u had suddenly began to serve food that was a bit
special. A couple of disappointing experiences over the years
tended to help me to ignore that news, but the message was
coming in too often and too consistently.
Hu’u is really two different places. Early/mid evening
it is a fine dining location, with well spaced tables outside
in the temperate evening weather, between the light infused
swimming pool and the water wall. It is definitely a relaxing
way to dine. Late in the evening the action starts to move
indoors to the other much larger cocktail bar and lounges.
The very strange name, quite difficult for many people to
pronounce [a total no-no when naming restaurants, etc.] comes
from a famous coral atoll off Sumbawa, renowned for its big
waves, the surfers’ friend.
A Crisp Squid Salad is the first of many surprises. Chopped
and tossed in a Cantonese sweet and sour sauce with sesame
seeds and a touch of balsamico, it is as crunchy as fried
tempe and nothing like any squid I have ever had before. Try
to stop eating this dish!
The Seafood Salad is also chopped, its ingredients tossed
with pine nuts and a sesame dressing containing a few Thai
herbs and spices. A balance of perfect Asian Fusion is found
with the Confit of Hainanese Chicken and the Mini Crab Cakes
which are also Thai style but with a mango salsa, an aioli
sambal and citrus vinaigrette.
The Oriental Duck Pancakes are virtually their signature dish,
everybody orders them! A soft crepe is wrapped around generous
chunks of Peking duck in an orange mayonnaise. Impossible
not to like! Tandoori Lamb Brochettes are tender and moist,
whilst the Seared Foie Gras is with glazed apple.
Soft Shell Crabs are very crisp, accompanied by mango salad,
roasted peanuts, dried shrimps and a chilli lime vinaigrette.
The Lobster Bisque is enhanced with a dash of cognac.
The main courses continue the exciting kitchen offerings.
The Duck Leg has been slowly braised and is served on yam
rice tossed with chopped cabbage and shiitake mushrooms. The
Quail is boned and cooked butterfly style, coated with Moroccan
spices, the meat soft and tasty. Lamb Shank gets a very different
treatment here, after an initial cooking the shank is de-boned
and steamed before being served in a Thai green curry with
home-dried tomatoes and mash potato. Lamb can not get more
tender or tastier than this!
Teriyaki Salmon is slowly cooked and served with a salty brandade
of crab and a capsicum coulis. Enormous Grilled Jumbo Prawns
are perfectly grilled and sit on sweet potato rice cakes,
alongside long beans with matah vinaigrette. Often too chewy
when this big, these jumbo prawns are firm but tender.
Lobster Noodles are another popular dish here, Dry Chinese
style egg noodles are tossed with lobster chunks, bean sprouts,
bok choy and shiitake mushrooms in a special chilli sauce.
If you cannot survive without your beef, then you will not
be disappointed. Both the Rib Eye [with a puree of parsnip,
glazed shallots and sugar pea with a black pepper sauce] and
the Tenderloin [with potato cake, leek and corn compote and
a truffle sauce] are from the royal Black Angus!
For Vegetarian, and others, some healthy dishes with taste;
a Caramelized Onion Tart combines sautéed onions with
thyme, tomato and mozzarella on crisp puff pastry, a Beetroot
Carpaccio with crisp capers, mimosa, mizuna leaves and a raspberry
vinaigrette, Cappuccino of Celeriac with apple compote and
truffle oil, a wonderful Asparagus Risotto, the young asparagus
chopped into small pieces and white wine, mascarpone and parmigiano
cheese added, or Asparagus grilled whole with citrus hollandaise,
a wok-fried Chinese style Fettuccine with a tomato sambal,
fried bean curd, tomatoes, chai sim and pine nuts.
An extensive wine list and eager, pleasant young service staff
all go to make dining at the new Hu’u an experience
to remember.
The very talented young Singaporean Executive Chef, Abu Goh
is really making his mark on the Bali dining scene. The rumours
were 100% correct, for a change! New specials are planned
for each forthcoming month including many Chinese Claypot
Specials in August 2007.
QUICK REVIEW
Restaurant : Hu’u
Address : Jln. Raya Petitenget,
Kerobokan.
Telephone : 736.443
Open : 4.00 p.m. to 11.30 p.m., daily
Closes late [3.00 a.m.] Fri - Sat.
Parking : Street only.
Price : Rp. 600.000 for two [+ drinks]
Credit Cards: All major cards
Food : Asian Fusion
Wine : Good list.
Service : Young, professional, relaxed.
Atmosphere: Under the stars.
Overall : One of the best.
Reviews that appear in Bali Advertiser are based on actual
visits to the establishments listed, without the knowledge
of the restaurants, and are not paid for by the individual
restaurants.
Opinions expressed here are those of Gerry Williams and not
necessarily those of Bali Advertiser. Gerry Williams attempts
to write from a ‘typical’ diner’s perspective
and whilst quality of food is the most important criteria
overall, value for money is the real measuring stick.
