A splendid dining journey through Bali
\n
\nRita A. Widiadana, The Jakarta Post\/Denpasar<\/p>\n
Dining in a romantic, serene garden surrounded by water lily
\nand lotus ponds or in a beachfront open-air pavilion overlooking
\nthe great rolling waves of the Indian Ocean could be a perfect
\nescape from your hectic days.<\/p>\n
Other exclusive dining establishments are nestled in the
\nsecluded riverbank of the Ayung or tucked away in the lush
\nforests of Ubud in Gianyar, just 25 kilometers north of Denpasar,
\nthe capital of Bali.<\/p>\n
While the island has long been a magnet for travelers from
\naround the globe thanks to its beautiful paddy fields, panoramic
\nmountains, volcanoes, lakes, coastal lowlands and certainly its
\nunique culture and tradition, it is also a gourmand's paradise,
\noffering a heavenly atmosphere of culinary indulgements.<\/p>\n
The island's best restaurants await you with a cornucopian
\narray of dishes, from local Balinese specialties like bebek
\nbetutu (marinated duckling stuffed with herbs and spices, roasted
\nin banana leaves) and lawar Bali (grated coconut mixed with
\nspices and meats), to Japanese, Thai, Chinese and Indian cuisines
\n-- not to mention world cuisines from Europe and the
\nMediterranean, to Middle Eastern and North African fare.<\/p>\n
It doesn't matter where you stay, as its finest restaurants
\nare spread across the island from Nusa Dua and Tanjung Benoa to
\nJimbaran Bay, from Kuta, Seminyak and Kerobokan to, of course,
\nthe artists' village of Ubud.<\/p>\n
Almost all luxury resorts and villas have their own dining
\ngems, while others are independent establishments, each with
\ntheir own signature dishes and unique ambience to serve those
\nseeking the best that dining has to offer.<\/p>\n
\"That is the real concept of fine dining,\" explained Gary
\nLloyd Rosen, executive chef at the newly opened Conrad Bali
\nResort and Spa in Tanjung Benoa, Nusa Dua, 20 kilometers south of
\nDenpasar.<\/p>\n
Fine dining is often misinterpreted as expensive dining, Rosen
\nsaid. \"(The term) was actually promoted by 'old' cuisine experts.
\nIt is no longer appropriate for the present dining trend,\" he
\nsaid.<\/p>\n
He defined two kinds of eating: When you have lunch in the
\nmiddle of a work day, you are eating; when you take plenty of
\ntime and enjoy your food in a relaxed manner, you are dining.<\/p>\n
Rosen asserted that Conrad's newest dining facility, Spice,
\nwould become one of the island's top-notch restaurants, with a
\nmenu of world cuisines designed to arouse culinary delight.<\/p>\n
\"I don't want to bother my guests' sensations and appetites
\nwith a 20-page menu. I want it simple, elegant, yet fascinating,\"
\nhe said.<\/p>\n
Spice offers four different menus -- First, Second, Ocean and
\nTandoori. Each menu incorporates dishes from Middle, Near and Far
\nEastern cuisines, as well as Continental dishes.<\/p>\n
\"I can guarantee my elite clientele the best and most
\nauthentic dishes. When I cook pasta, it will taste as close as
\npossible to home-cooked meals in an Italian village,\" he said.<\/p>\n
Avoiding frilly garnishes, Rosen prepares his dishes in a
\nminimalist display.<\/p>\n
\"It will always be served on an elegant, plain white plate
\nwithout too much 'decoration', because this will distract people
\nfrom the food.\"<\/p>\n
When a dining guest visited Spice, he continued, they would be
\naccorded the best the restaurant had to offer, including
\nindividualized services: \"I want them to have an unforgettable
\ndining experience here.\"<\/p>\n
For those who love Japanese food, Ko, at the Intercontinental
\nBali Resort in Jimbaran, might be your top choice.<\/p>\n
Blending Balinese architecture and Japanese aesthetics, Ko
\ninvites guests to partake of various Japanese dishes, from
\nfreshly prepared sushi and sashimi, to the more homey tempura
\nnoodles and rice dishes.<\/p>\n
\"The dining concept of Ko is divided into four styles to cater
\nto our guests' preferences,\" said Intercontinental Bali public
\nrelations director Keke Hidayat.<\/p>\n
Lovers of Mediterranean food, on the other hand, will feel at
\nhome at Sorrento in Hotel Melia Bali, Nusa Dua.<\/p>\n
\"I love spoiling my guests with modern, funky and tasty
\nfoods,\" said executive chef Matthew Wood.<\/p>\n
Wood and his staff are currently reviewing the restaurant's
\nmenu to accommodate their guests' demands -- a departure from
\ntheir exclusively Italian approach.<\/p>\n
\"Guests keep coming in from various countries in Europe, Asia
\nand others,\" said Wood, underlining that the key to success was
\nto make each guest feel special.<\/p>\n
\"Bali is different from Jakarta. Here, on the resort island,
\npeople want to relax. Fine dining is a therapeutic and soothing
\nexperience,\" Wood said.<\/p>\n
The above restaurants are just a few of the island's
\ntreasures. Other dining venues of acclaim include:<\/p>\n
* Taman Wantilan restaurant, Four Seasons Resort, Jimbaran<\/p>\n
* Kafe Warisan (French), Kerobokan<\/p>\n
* Ku De Ta, Oberoi, Seminyak<\/p>\n
* Mozaic (modern international, Balinese), Ubud<\/p>\n
* Padi (Indonesian), Ritz-Carlton, Jimbaran<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/a-splendid-dining-journey-through-bali-1447899208", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }