Naughty Nuri’s Seminyak on Jln. Mertanadi, Kerobokan, is known to have the best pork ribs in Bali. What is not always known is that they offer much else as well. Many of their offerings are also based on pork, such as their Pork Rib Soup [pictured], pork satay, pork burger even a pork rib burger. For the very adventurous there is a 500gm Pork Tomahawk. Beef dishes include a Jumbo Beef Fillet, Rib-eye and Beef Ribs. The Whammy Burger and the Naughty Burger [double cheese and onion ring]. Chicken options include Chicken Satay and a traditional Indonesian Ayam Bakar [whole chicken with spicy sambal ulek]. Head of the seafood offerings are the amazing Fish Wings, a crunchy experience you will never forget. Herb Butterfish or the old favourite simple Fish ‘n’ Chips. Take home vacuum packs are also available; Pork Ribs, Ayam Bakar, Pork Belly Satay and Pork Rendang as well as jars of their famous BBQ sambal.
Aperitif at The Viceroy, Ubud, have worked very hard during the pandemic to keep their very talented kitchen team together with many innovations. That has included guest stints at taking over other established restaurants in Nusa Dua, Seminyak, Surabaya and now Jakarta. Their current two-week stint at the famous Jakarta Raffles Hotel finishes next Sunday, November 21. They are serving both their Signature and Prestige menus.
10th Table has quickly become the culinary headquarters of North Bali. Always innovative and exciting. Cocktails and Bites are every Friday from 5.00 to 7.00, and are held al fresco, in the rear garden, with cocktails at only Rp. 60,000 Net. Their Sunday Brunch has become legendary with dishes such as Steak Tartare on Toast with two eggs sunny side up and a salad, and sometime Lobster specials.
Bejana has reopened at The Ritz Carlton, under Senior Chef de Cuisine, Made Karyasa, famed for his Indonesian cuisine over two decades spent cooking in Bali, Beijing, India, and Singapore. Passionate about the cooking traditions of the Balinese Paon or kitchen, Karyasa’s has had a leading hand in fashioning his professional domain at Bejana, including the aptly-named Culinary Cave [pictured] – a demonstration kitchen and dedicated dining area surrounded in black stone and on the upper level of the restaurant.
Izakaya by OKU is found at The Apurva Kempinsky Bali. It is inspired by the award-winning OKU Japanese Restaurant Jakarta, This Japanese restaurant in Bali offers a bistro-chic setting and an open-kitchen dining experience, where guests and the chefs interact. The elaborately crafted dishes consist of the finest ingredients, combined with the latest composition techniques to serve a truly tasteful and artistic piece of art on a plate, Izakaya are casual drinking establishments, similar to tapas bars, where customers order a variety of small dishes of food that can be shared at the table. Primarily drinking places, izakaya also offer a wide range of domestic and sometimes imported alcoholic beverages, including beer, sake and shochu. The Japanese word izakaya is made up of three kanji with the meaning, in order, “stay-drink-place.” A spot to grab a drink, settle in, and get comfortable
Mozaic is hosting a special dining event which is a part of a celebration of a simultaneous fine dining happenings across the globe, The Indonesian Academy of the Bocuse d Or is holding a one-night-only dinner to celebrate Indonesia’s participation in the Bocuse d’Or competition held in late September 2021 in Lyon, France,The competition, founded by the late legendary Chef Paul Bocuse, brings together 24 finalist countries competing for honors in what is widely considered as the Olympiad of Gastronomy. Indonesia was among the finalists invited to compete after completing a grueling Asian selection round held in 2018 in Guangzhou, China. For the event in Lyon, the Indonesian Team was led by Chefs Mandif Warokka and Lufti Nugraha of Blanco par Mandif in Ubud, Bali, with Chef Chris Salans of the Mozaic Restaurant serving as head coach, and Chef Gilles Marx from The Amuz in Jakarta as team president. Still, in the Bocuse d’Or competitive spirit, the Indonesian Team has decided to regroup in Bali and share lessons learned and the dishes they prepared in September. Duplicating their competitive entries set before a jury of the world’s leading chefs, Team Indonesia will replicate their Lyon experience via a “Dinner of Champions – Bocuse d’Or Dinner Series” on one night only at the Mozaic Bali on 20 November 2021. Amuse Bouches and Petit-Fours. Commenting on the evening ahead, The menu consists of Amuses Bouches followed by an Autumn Tomato Feast [cherry tomato, silken tofu and kalamansi, then an Omnium Therum Black Tiger Shrimo [with cherry tomato and cumin leaf curry] and a Salmon Medallion [with lobster and scallop mousseline], then Beef Blade Crown [braised beef with squash sphere faux foie gras, onion soubise & vegetables. Finally Blossoms of Solanum [Valrhona white chocolate, coconut, strawberries and torch ginger flower]. The cost is Rp. 1,200,000 ++ for this five course experience, with a Penfolds wine pairing available for an extra Rp.500,000++ per person. Reservations are required as seating will be limited due to the complexity of the execution of the menu and in deference to COVID-19 protocols.
By Gerry Williams
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