OCIN, Jalan Ambarwati No. 1 Lod Tunduh, is where all the Ubud locals go for Babi Guling. The tourist may all still go to better publicised places but the locals always know where the best value is. The take-away is very popular at Rp.10,000 for Babi Guling and a mix of Lawar Babi, and rice. For those who wish to dine-in there is a larger platter for Rp.35,000 with larger portions of Bali Guling, lawar and rice as well as that wonderful Balinese sausage, Urutan., which is a Balinese traditional dry fermented sausage whose technology differs from the European sausages. No nitrite/nitrate is used in the process breaking the cycle and the sausage owes its yellowish-brown color to turmeric (main ingredient of curry powder). Laos powder (Galanga pinata) and aromatic ginger (Kaempferia galangal) contribute greatly to its Eastern flavor. As the climate in Bali is hot and the sausage is fermented at 25º C (77º F) at night and at 50º C (122º F) during the day. Such warm temperatures permit fast fermentation which is accomplished within 5 days. Urutan is not smoked. Diners can relax in an outdoor rural-type setting qt the rear of the main building.
Hamabe, at The Westin. Nusa Dua, brings authentic Japanese flavours to the palates. With a contemporary design inspired by the serenity of a traditional Japanese garden, Hamabe’s menu offers a refined Japanese dining experience. An emphasis on authenticity is evident in the use of high-quality ingredients and preparation techniques. The famous teppanyaki counter is a highlight, as guests are treated to theatrical cooking performances. The sushi and sashimi counter also draws attention to the artistic precision and knife skills of Hamabe’s well-trained culinary team. Every Saturday, the Hamabe Brunch takes you on a culinary journey with its exceptional Kaiseki-style feast. The menu comprises a selection of premium zensai, sushi, sashimi, shiizakana, opening with appetisers, tempura, sashimi, and yakimono, followed by nimono, rice dishes and traditional desserts.
Bai Yun at the The Apurva Kempinsky. Nusa Dua, began as a hot pot restaurant, the popular dining style from Mongolia and China, whereby meats, fresh seafood, noodles and vegetables are cooked in piping hot soup right on your table. Now the restaurant is also offering a brunch that is an All-You-Can-Eat selection of up to 28 varieties of Dim Sum, including the classic favourites as well as new, delightful creations by the Chef. Of course, to be welcoming to all, the selection also includes both vegan and gluten-free options. The brunch, which runs from 12 p.m. to 3.30 p.m., is inclusive of free flow iced tea, jasmine tea and chilled juices. However, the weekend enjoyment entertainment does not stop there. Having had your fill of Dim Sum, you are given access to the resort’s 60-metre swimming pool, the family pool and the fun kids slides. On the beach, family activities and water sports are also made available. This all-new brunch is priced at:Rp. 468.000++ per person or Rp. 188.000++ per child aged 9-12 years old and children below 9 years of age dine for free.
Genius Bistro, Jln. Sempol, Canggu, is a Mediterranean restaurant offering a wide range of dishes from the countries that surround it. Very French are the Onion Soup, Escargot, Pates and Terrines. A rare offering, for Bali, is their Cassoulet, a cannellini bean stew, with bacon chunks, pork sausage and duck leg confit added, topped with garlic and parsley bread crumbs. The Pork Ribs are braised with red wine and honey. The lamb shoulder originates from New Zealand and is slow cooked for 7 hours. Calamari, Carpaccio and Pizzas, are a touch of Italian. Pasta, these days, is almost universal but their Crab & Shrimp Ravioli with lobster bisque is quite unique. The steaks are Australian; tartar, rib-eye or wagyu. From 12.30 till 6.30 every day they offer what they call a Stimulus Menu, a set menu that changes by the week, with two courses [Rp. 95,000++] or 3 courses [Rp. 135,000++]. For dessert the Profiterolles are a favourite.
La Cantine is traditional French. Situated in Nyuh Kuning, on the outskirts of Ubud, it offers something different for this area. The entrees and small plates tell the story. Start with a Prawn Bouquet, they are freshwater prawns on smashed avocado with a special cocktail sauce. Cocotte is not an item that I have ever seen previously on a menu in Bali, but often before in Brussels and Paris. The word cocotte refers to dishes made within the pot by the same name, much like a casserole. At La Cantine there are three to choose from; all have a baked egg as a base with different toppings; Foie Gras. Mahi-Mahi and Mushroom and Asparagus. An alternative starter is their Mimosa. Devilled eggs with home made mayonnaise and egg yolk. Then there are the terrines, very French, and the pork, fish or vegetable rillettes. The mains are a mix of French classics. Parmentier d;Agneau [6 hour slow-cooked lamb], Confit de Canard [confit duck], Poulet Forestier [chicken thigh with a creamy sauce of mushrooms and white wine] and a Papillote de Poisson [fish cooked in an envelope with white wine, vegetables and herbs]. Fondues are also available [beef and cheese] as well as Raclettes [classic and vegetarian], but they require prior ordering when making your reservation.
By Gerry Williams
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