Bali Eats

Kubu at Mandapa, Tegalalang is holding a six hands Mediterranean dinner on Saturday October 23 with three of Bali’s leading chefs. Bayu Timur, the rxecutive chef at Kubu Restaurant at Mandapa will be joined by Agung Gede from The St. Regis Resort Bali, and Raymond Siek from The Ritz-Carlton Bali. The cost for this unique dinner is priced from Rp.1,450,000++ p.p. Kubu is located in an idyllic setting amongst mountains and forests.

Golden Lotus at The Dynasty resort has re-started the ‘All You Can Eat Sunday Dim Sum’ every Sunday starting at 10 AM. All You Can Eat Sunday Dim Sum is now available at Rp. 185.000 nett/ p.p. for adults, Rp. 95.000 nett/ for kids in the age of 4 – 12, while Kids 3 and under will eat for FREE. You can also enjoy15% off for Chopstick Membership Card holders, check out to know how to become a member. The normal restrictions are followed and there are 3 different time slots and each slot is limited, so make sure you book your table early. For bookings contact the restaurant on WhatsApp 08113803522.


Prego at the Westin Resort, Nusa Dua, welcomes new Chef Davide Allievi to its culinary team. He has arrived on the island direct from a stint as Chef de Cuisine for the Michelin Plate winning Limoni Italian Restaurant at The Ritz Carlton Guangzhou, China. As a young and contemporary Italian Chef, Davide brings passion, energy and innovation to his new role at the resort. He comes with an impressive background and valuable Michelin Star kitchen experience. Born and raised in Italy, Chef Davide has a Culinary Arts Diploma from the Instituto Paritario Professionale “Michele Pinto”. Upon completing his studies, he embarked on a culinary career and fine-tuned his skills with a succession of jobs in Italy and London. Once armed with a wealth of expertise as a Sous Chef, he relocated to Beijing, China in 2016 where he took charge of the daily operations of a gourmet restaurant and bakery. Chef Davide remained in the Chinese capital for another year before accepting a position as Chef de Cuisine at Il Forno Italian Restaurant in Grand Hyatt Chenyang. Now Chef Davide finds himself on the island of Bali where he is responsible for Prego.


Indigo is a contemporary Japanese restaurant on Jln. Pantai Berawa, Canggu. The combination of modern indigo-colored furniture with a minimalist wooden interior, surrounded by Japanese shoji style doors, instantly fosters a sense of peace. The food does not disappoint. Sakizuki includes a refreshing Soba Noodle Salad [noodles with mixed leaves, fried lotus root, tomato jelly and yuzu sesame dressing]. The Vegetable Tempura is with miso mustard, rucola vinaigrette and truffle salt. The new style Sashimi is amazing. It can be Salmon [with ikura, fried capers, wasabi sour cream, tosazu and coriander], Hamachi [green radish, nasturtium and shiso ponzu sauce], and Otoro [fried bonito flakes, pickled onion, apple and coriander dressing]. There are many Maki options; Chicken Teriyaki [cucumber, avocado, red chilli, basil], Spicy Salmon, King Crab Roll or Lobster Roll. Yakimono can be Charcoal Chicken, Salmon Teriyaki or even a Foie Gras and Black Angus Tenderloin. They also offer set lunches at Rp. 220,000 Net.

Ju-Ma-Na is at the Jumana Resort, perched above the Melasti beach at Ungasan. It iss a French style restaurant specializing in seafood. They offer a special Seafood BBQ with your personal chef [advance booking required 3 days ahead]. It includes an appetizer of cucumber and tomato salad, tabbouleh, potato salad, mixed greens with Balsamic dressing, a seafood selection of baby lobster, baby snapper, tuna loin, barramundi, prawn, clam, crab and seafood skewer, plus dessert. The cost Rp. 1,200,000++ p.p.


10th Table, Lovina, now offers a Sunday Breakfast [8.00 to 11.00]. Full English or Continental breakfasts, Eggs Benedict, breakfast subs, Croque Madam, Crepes, etc. Rp.65,000++.


Sayan House is perched above the sacred Ayung River in Sayan, Ubud. They offer tantalising Japanese-Latin America fusion culinary creations. For lunch a classic Bento Box [“Chirashi” Sushi; onion, long bean, salmon, prawn, salmon roe) Nippon ensalada, harusame salad, pork spare ribs, salmon saikyo-miso yaki], a Teriyaki Birger, Niku Don Roast Beef Rice Bowl [roast beef, gari ginger rice, cabbage, onion, cucumber, onion steak sauce, sambal goreng, mayonnaise, poached egg, shiitake soup] or a Grilled Cheese Curry Rice [spicy Japanese beef curry, white rice, fried pork katsu, egg, mix cheese, salad]. For mains a Chicken Nanban [garlic and paprika powder fried chicken. Nanban dashi. tartar sauce. salsa Mexicana. coriander leek salad], Roasted Duck Teriyaki [duck breast. teriyaki balsamic sauce. green onion. peanut. wasabi mash potato], King Prawn Jambalaya [marinated king prawn and squid. Jambalaya rice with pork juice. cajun spice. vegetables. boiled egg. wasabi aioli sauce], or a Bravo Ramen [pork soup. miso. tobanjan. ramen noodles. spiced mince. onion. sesame. bean sprouts].

By Gerry Williams

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