Bali Eats

Massimo has always been different. When his menu says ‘home made’ they really mean it. ‘Home made’ has always appeared to me to be very overused words in Bali whenever describing the pasta of the house or the gelato, they never tell you in whose home it was actually made? At Massimo’s on Jln Tamblingan, in Sanur, all is home made whether it be the pasta, gelato, Italian bread, Italian cheese or the latest addition, semifredo. Dine there at lunch time and sit towards the far end near the cashier’s desk and you will see the long pasta table with staff hand preparing all of the pastas. I have sat there and watched, intrigued, on many occasions. The affable Massimo will always stop in passing to explain the procedures. Pasta available here covers the full range plus the stranger and more unusual pastas of his home territory, Lecce. There are also many non-pasta Lecce dishes on the menu as well. Whatever you order do not foeget to finish with some of his magical semifredo, it is an experience not to be missed.


Aperitif, the fine dining restaurant at Ubud’s The Viceroy continues to offer unique dining experiences. This one is an old one re-visited, by popular demand, a Black Truffle Dinner, an 8 course degustation, Friday September 4, for Rp..1,250,000++, pre bookings are essential.


Indian Express by Queens Group offers some incredible Indian dishes for home delivery. Such as their Dhal Tadka, so healthy with just lentils and spices.. Their Mutton Sheekh Kebab is quite amazing, the sausage-shaped mince having been cooked on skewers over flames. The vegetarian Aloo Mutter [potatoes and peas] is always popular. Enjoy free delivery for direct orders within Seminyak area through +62816942942. Also available via Gofood, Gosend, Goshop, and Grabfood.


Gong restaurant at The Santai, Jln. Bumbak, Umulas, offers south-east Asian cuisine. The special of the house is their Slow Braised And Grilled Pork spareribs in tamarind and sweet soy glaze, served with vegetable and steamed rice. Other interesting dishes include their Japanese crisp chicken wings coated in sake, sesame salt and lime, and the Hot & Sour tiger prawns broth with lemongrass, coriander and lime. Crisp Confit Duck Leg salad is with raw papaya, seasonal fruits, carambola, coriander and lemongrass Mains can be a Szechuan Chicken stir-fry of cashew nuts, vegetables, dry chili, steamed rice. The Ayutthaya’s hot red curry is of roasted duck breast, lychees, cherry tomatoes and basil, steamed rice. Vegetarian dishes include a Tofu Burger, with spicy flavored tofu, coriander bun, cole slaw and a Hakkanese style organic vegetable stir-fry


Bali Tower is a bistro at the Menjangan Resort in Bali’s north west, 17km from Singaraja. It is a remarkable structure made from five huge logs. It climbs above the tree-line offering incredible panoramic views over the West Bali National Park to the ocean. The waters around here are famous for divers and snorkelling due to the rare fish species that appear here at certain times of the year. Seafood features on the bistro’s menu. Start with the Salmon Rillete, smoked Norwegian salmon, capers, dill, shallot, lemon sour cream on sourdough baguette, olive & baby cornichons or the 5picy Squid Salad, steamed cuttlefish, coriander, kaffir lime, onions & peppers with a sour & spicy dressing. Mains of Seafood Curry, tiger prawns, barramundi, cuttlefish, in Balinese sauce, crispy vegetables and home-made squid-ink noodles or Slow-braised Octopus with chickpeas in a tomato & seafood sauce, jalapenos & chorizo. Vegan and gluten-free menus are also available.


La Familia is a Mediterranean restaurant in Canggu. Their specialty is their Sunday Black Ink Paella, with prawns, clams and squid cooked in its own ink. Other Spanish dishes include the ever popular Albondigas [meat balls], and Pulpo a la Gallega [octopus].


Mozaic is holding a Six Hands Dinner this Friday August 28, with two of Chris Salans friends joining him in the kitchen. Both of the invited chefs come from Michelin-starred restaurants, Chef Justin Mauté, former chef de cuisine at the 3-star Yannick Alleno, and Chef Gildas Périn from the 2-star Nicolas Sale. The cost, including wine pairing, is Rp.1,800,000++. You will begin with an amuse bouche from each chef then cold smoked salmon, spiced rye crumble, pickles, kemangi leaves by Chris Salans followed by warm mushroom tart smoked to the order with skam, mushroom extraction on the side by Justin Mauté. Fish poached in algae butter, brandade espuma, and fresh algae is then presented by Gildas Périn followed by reed wine-braised wagyu beef cheek, hearts of palm bone marrow, kluwek and miso by Chris Salans, and then a Cheese Trolley featuring local cheeses. An unusual Chocolate, Shrimp, chili caramel by Gildas Périn is followed by the dessert of whole frozen Coconut. Meringue et sorbet noix de cocoa, gelée citron, granola by Justin Mauté.


By Gerry Williams

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