Just when you think Bali’s restaurant scene can’t get any better, a rash of great new ones open, and it’s a clear sign of how hot Bali is right now.
With amazing local and international chefs putting Bali on their travel map, Bali’s food scene is as global as it is locally reflective, we have the best of everything – from world-famous babi guling to modern Thai, French, Italian, Japanese, Bavarian, Modern Australian, European…you name it you’ll find it here.
Topping our list of new favourites are some delicious venues where the food, the cocktails, wine lists and design converge to create venues we’re adding to our recommended list.
Saltlick at KuDeTa.
KuDeTa is one of Bali’s first beach clubs and its appeal has never waned. This year the glass edifice at the top of the beach club has been redesigned as a steakhouse and it’s never looked better. Saltlick’s South African chef Jeremy Hunt is a big fan of farm-to-table dining and dry-aged, grass-fed beef is the main attraction here. Marry that with house-hung cold cuts, fresh seafood dishes and a sprinkling of offal (think beef tongue fritters) and you’ve got a successful menu with great appeal. Saltlick’s signature is the house-aged XXL on the bone, elevated with flavoured salts ( the red wine salt is a clear favourite.) This king of the cuts is a 200-day grain-fed tomahawk coming in at a minimum of 7-800 grams, it’s made to share. Grab a cocktail to start, peruse a clever wine list and don’t miss out on starters like wood-fired scallops with burnt pineapple and chorizo and potted beef with pickled pumpkin. The views are stunning and the custom-made grill is a hive of activity as a team of chefs cook to order.
Fu House.
Wow, this is fun, and depending on what you order, it’s affordable as well. With a retro-style interior, reminiscent of classic Chinese restaurants, a smart bar and a DJ playing 80’s hits, the menu is inspired by ancient Thai recipes with some smart cooking techniques. Start with the dry beef curry-filled donuts – a stunning play on flavours and textures; pork wontons with dry tom yum or raw fish slices in a vibrant Thai basil sauce. Follow this up with a selection of 4 curries and some delicious wood-fired grills dressed in classic Thai sauces. Kiwi Chef Lance Mueller, whose LA-based restaurant has earned a Michelin star, rules the open kitchen with a smile and the gentle confidence that comes with years of experience. It shows in the cooking. Mixologist Arey Barker has created a cocktail menu reflective of the vibrant drinks found in local Thai restaurants. Fu House is part of the Project Black team behind iconic venues such as the Lawn, School Kitchen and Sisterfields.
Jade by Todd English.
Todd English is an American chef well known for his award-winning restaurants and TV appearances in the US. With five James Beard Awards, at Jade he’s working with a team to create experiential dining and mostly it works. Jade opened a year ago with a different concept, a new team has brought in the celebrity chef with a menu that reflects the Chef’s passion for Mediterranean flavours, together with an Executive Chef who has extensive experience in some of Asia’s finest restaurants. The interiors are luxe – think lots of velvet and chandeliers with a sparkling bar and burnished copper ceilings. The food is as lush as the interiors with highlights that include pumpkin dumplings and Peking Duck bolognese. At Jade they’re going for maximum impact with a little experimentation thrown in. It’s an adventure that has its thrills and spills but overall, it’s an exciting new destination restaurant and bar with lots of style.
Chupacabras.
Ubud’s got a new gem, and it’s South American. Chupacabras is a restaurant that was named after a legendary creature from folklore in Latin America to match the mythical, spiritual aura of Bali. Don’t be scared if you hear voices while in the loo. It’s a narration of the tale of Chupacabras in Latin. The executive chef Mauro Santarelli from Argentina has 20 years of grilling experience under his belt, so prime meats such as A7 Tomahawk and A6 Wagyu thrown on an open fire are a delicious highlight, along with eight vibrant condiments to go with your meat. From Entrantes to Postres, their quality stayed consistent with all the best and most beloved dishes around South America. Don’t skip on the welcome bread, Chipa; their cheese bread is served with sambal butter! (I’m still dreaming about it).
Teja Uluwatu.
If you’re searching for coastal chic with great views and heavenly dining in Uluwatu, Teja is one to try. The multi-storied restaurant is beautifully lit at night with all eyes drawn to the ocean when you aren’t eyeing off the action in the open kitchen. Manchester-born Chef Mike McGairy has come to Uluwatu from a stint in the uber-luxurious Lizard Island in the Great Barrier Reef. He brings both style and personality to the menu. Dry-aged fish and meat are highlights on this menu and expect some vibrant and unexpected touches. Freshly shucked oysters flamed with beef fat and sashimi scallops with caramelised cauliflower and peanuts to start. An incredible dry-aged pink snapper, butterflied and grilled skin side is dressed with kombi chilli butter and a hit of tangerine and a choice of 3 dry-aged steaks are each dressed to impress. Dessert is heavenly as well – try the dark chocolate tart with torched Italian meringue for a showstopping finish. The menus change with the catch, so look for daily specials and do try the cocktails – they pair perfectly with an Uluwatu sunset.
