Bali Eats

Flock Jln. Jalayu, Ubud, serves refined comfort food and a farm-to-table concept? This humble restaurant is nestled within the magical Ubud jungle, dishing up home-style recipes with a gourmet twist. In fact, Flock was born from exactly that: a commitment to eating simple, delicious recipes (most of which are crafted from scratch) in a calm and beautiful setting. From breakfast to classic Asian and Western staples, everything on the menu is exactly how it should be: slow cooked pork cha su, juicy karaage chicken and sticky “Unagi” eggplant. Or even the naughty but oh-so nice Prabby Katty burger with premium beef in a house-made potato bun, loaded with cheddar cheese, caramelised onion and Flock’s secret sauce. The kombucha is homemade here, with five fruity and floral flavours to choose from. Swing by early to nab the best seat in the house, which sits beneath a palm tree in Flock’s tropical urban garden. Breakfast [mornings only] includes all the usual egg options [B & E – brioche, red onion marmalade, eggs your way, mushrooms, bacon/seared chicken, Benny – English muffin, spinach, egg 63°, Hollandaise sauce, pickled ginger and that Big Breakfast – eggs your way, avocado, sourdough, tomato, bacon or jerk chicken].Mains can be Japanese [Wagyu Don] or Western [chicken and quinoa salad], with amazing desserts to finish.

Fed by Made is one of the latest finds in the ever going Bali restaurant search. Not much more than a hole in the wall, it is situated off the car park of the long extinct Bali Deli on Jln Kunti, Seminyak. Balinese Made, the chef, was trained in Melbourne, Australia, and now presents his version of what is often described as OZ Cuisine, based on fine dining European but with Asian spices and flavours added. The menu is small and changes every three weeks. So far it is only open three nights a week, Friday Saturday and Sunday. It has become so popular that it is difficult to get a table unless you make a prior reservation.

Seeds Jln. Pengosekan, Ubud, has evolved from the original Budah Bowl, with the same Thai management. Basic Thai but with a fusion of other Asian flavours and spices. Unusually for Bali, oysters are featured in many of the dishes on this highly imaginative menu. Other dishes that are very popular include Roasted Pork Belly with fried rice, Shrimp Wonton Soup and Crab Rolls with a Japanese dressing. Small and always busy, best to make a prior reservation.

Pier Eight beachfront at the Hotel Inter Continental, Sanur, Jln. Kusuma Sari, serves a wide range of breakfast dishes but only till 10.30 a.m. burritos, white egg omelettes, pancakes, French toast[. Their all day menu consists of appetizers [quinoa salad], entrees [chicken fajita], burgers [slow cooked pork loin, lettuce, tomato, onion ring and curry mayonnaise on a sesame seed bun with fries], pizzas [beef rendang], pasta [tagliatelle with wagyu beef ragout], and mains [crusted barramundi, slow cooked chicken roulade], or just a light bite [chicken lolipops with sweet chilli sauce], Then dessert [strawberry parfait].

Gracie Kellys at the Bali Dynasty, Tuban, has a special all day Rp. 60,000 menu 7 days a week from 1PM to 9 PM as follows:

  • Monday – Pub bangers and mash
  • Tuesday – Bacon cheddar jumbo burger
  • Wednesday – Fish and chips
  • Thursday – Guinness pie
  • Friday – Pasta
  • Saturday – *Kids eat free

Naughty Nuris Sanur finally had its official opening party, last week, and judging by the atmosphere of the 200+ people in attendance this place will be busy forever. The speed and quality of the food coming out of the kitchen that night shows the professionalism that has gone onto the setup of this latest franchise of the Nuri chain of restaurants. Of course they had a head-start as the management is the same as that of the very successful Nuri franchise in Seminyak, which, to now, has been easily the best of the chain.

Pak Malen is at Sunset Road, Kuta. The place is simple, with basic amenities. Service is extra fast, and the Babi Guling is really delicious and enjoyable One of the best in Bali, lf not the very best.- But, be warned that it’s really spicy (they actually have a non spicy version if you prefer but not sure if it would be as good as the normal spicy version).


By Gerry Williams

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