Bali now has a real Thai restaurant! Not only does it serve
high quality traditional Thai cuisine, but many of the dishes
are from that elusive Royal Cuisine category [recipes that
require extensive preparation and ‘attention to detail’],
first created in the palace kitchens of the old Kings of Siam.
Blossom, the restaurant, is at Sentosa Private Villas. It
is a combination of elegant dining, comfortable lounge area,
and a landscaped swimming pool with a rock wall background.
Water is everywhere, beyond the extensive duck-boarding and
recliners. Tres chic!
Whilst the offerings at Blossom are predominately Thai, a
few dishes do have other Asian influences. Executive Chef
Will Meyrick, although a Scot, developed his Thai cooking
skills in Sydney at Longrain with ex Darley Street Thai’s
Martin Boetz where he became Head Chef. These were developed
further at Jimmy Liks which culminated with the successful
opening of Husk at Sofitel Seminyak two years ago. Subsequent
stints in Hong Kong and Thailand’s Koh Samui have only
added to his repertoire. Whilst in Thailand he was re-united
with Thai chef, Palm Amatawet, who is now the Head Chef at
Blossom.
What could be simpler than to place a piece of fresh salmon
on a betel leaf and top it with shrimp, galangal and salmon
roe? Devour it in one big mouthful, a total taste sensation.
Marry this with an Indonesian taste of diced raw tuna mixed
with that classic sambal matah [lemongrass, shallot and lemon
basil], also sitting Thai-style on betel leaf. A bit more
power in this one but they complement each other perfectly.
The Chicken & Prawn Eggnet reflects the preparation needed
for this cuisine. Chicken and prawns are combined with coconut,
caramel, bean sprouts, crushed peanuts and mint then rolled
in a net of egg, divided into four pieces. The Grilled Scallops
are another example of simple ingredients becoming complex
combinations of taste. A fat scallop sits on a ceramic spoon
[well three of them actually]. They are topped with shreds
of sweet pork, lime leaves, coconut, Thai basil and a peanut
nam jihm. Eat it with a smile on your face as this entrée
is too good to share!
Thai salads are so refreshing, and this is where some of the
wildest taste combinations can be found. A classic is the
Crisp Salmon tossed with watermelon, mint, Thai basil and
roasted chilli with a shallot dressing. The Country Grilled
Chicken is in fact a chicken leg, and part of the breast,
that has been marinated in curry powder [very yellow as a
result], simply served with lettuce, sticky rice and nam jihm
jauw. What a wonderful and unexpected taste!
Lime-cured Snapper is tossed with shredded green mango, lemongrass,
rose apple and dried shrimp. Slightly sour, these types of
dishes make an important contribution to a Thai table where
all the different tastes should be there to be taken, one
spoon at a time, in between mouthfuls of steamed Jasmine rice.
A contrasting salad is the Szechuan Tuna [peppers and other
spices] with cucumber, asparagus, ginger, snake fruit and
a black vinegar dressing. Amazingly there are no blossoms
in the salads at Blossom. How about a great Banana Flower
Salad on the next menu, Mr. Meyrick?
Stir-fries are as common a part of Thai cuisine as in almost
all others in Asia. A simple Chicken and Cashews [plump juicy
chicken chunks] is combined in the wok with chilli jam, galangal,
wing beans and Thai basil. Careful of those deep-fried chillies,
they are not just for decoration, they can be eaten, but beware!
Squid [amazingly tender] is stir-fried with turmeric, wild
ginger, chilli, peppercorns and holy basil.
Meat is served with some of the most intense sauces and flavours
in Thai cuisine. The Panang of slowly-braised Beef Cheeks
is a dish that must be sampled to be appreciated. Rich beef
taste, yet so tender, the Panang taste a perfect match. By
contrast the Chiang Mai style Kao Soi of Chicken is almost
laksa-like, the bowl topped with crisp noodles, a chilli and
lime relish on the side.
Then there is the Pork Hock! A tamarind tamerillo sauce makes
the small crunchy pieces intensely sweet, a dash of the accompanying
nam pla prik cuts the sweetness. Another Northern Thai dish
is the Geang Juan style of curry, this time with a Lamb Shank,
banana chilli, crushed peanuts, roasted shallots and mandarin
juice added.
The only main seafood dish is a Whole Fish, deep-fried crisp,
with pineapple, wild ginger, chilli and holy basil. There
are two Vegetarian specific mains on the menu [Siamese Watercress
with chilli, garlic and yellow bean, or Pumpkin and Tofu with
baby corn, okra and egg] but the kitchen will create dishes
for you on request. So if you do not want to miss out on those
wonderful sauces that are usually reserved for meat dishes,
then let them give you a taste blast with a special creation!
Asian desserts are usually boring, or so I have found. Not
at Blossom, in fact they are so good it is hard to make a
selection. A poached egg is combined with pandan rice flour
balls and pumpkin balls in coconut milk. A Crisp Shallot &
Taro Cake is with candied baby mandarins and ice cream. Young
Coconut Jelly is with crushed ice and a jackfruit, lychee
and passion fruit sorbet. Do it the easy way, as I do, and
ask for the Sample Plate, with which you get 3-4 small tastes
from the dessert selection.
The wine list, just like all else here, is sheer quality.
It includes a few very special treats. A Fine Dining Thai
restaurant is rare anywhere in the world! Now we have one
in Bali? Blossom is destined to become one of Bali’s
and maybe Asia’s great restaurants for style, taste
and value!
QUICK REVIEW
Restaurant : Blossom
Address : Sentosa Private Villas
Jln. Pura Telaga Waja
Kerobokan
Telephone : 730.333
Open : 7.00am to 11.00am daily
Parking : Secure, inside complex
Price : Rp. 600,000 for two [+ drinks]
Credit Cards : All major cards
Food : Thai
Wine : Good list
Service : Fine Dining
Atmosphere : Elegant but casual
Overall : Sensational!
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.
