A splendid dining journey through Bali

A splendid dining journey through Bali

Rita A. Widiadana, The Jakarta Post/Denpasar

Dining in a romantic, serene garden surrounded by water lily
and lotus ponds or in a beachfront open-air pavilion overlooking
the great rolling waves of the Indian Ocean could be a perfect
escape from your hectic days.

Other exclusive dining establishments are nestled in the
secluded riverbank of the Ayung or tucked away in the lush
forests of Ubud in Gianyar, just 25 kilometers north of Denpasar,
the capital of Bali.

While the island has long been a magnet for travelers from
around the globe thanks to its beautiful paddy fields, panoramic
mountains, volcanoes, lakes, coastal lowlands and certainly its
unique culture and tradition, it is also a gourmand's paradise,
offering a heavenly atmosphere of culinary indulgements.

The island's best restaurants await you with a cornucopian
array of dishes, from local Balinese specialties like bebek
betutu (marinated duckling stuffed with herbs and spices, roasted
in banana leaves) and lawar Bali (grated coconut mixed with
spices and meats), to Japanese, Thai, Chinese and Indian cuisines
-- not to mention world cuisines from Europe and the
Mediterranean, to Middle Eastern and North African fare.

It doesn't matter where you stay, as its finest restaurants
are spread across the island from Nusa Dua and Tanjung Benoa to
Jimbaran Bay, from Kuta, Seminyak and Kerobokan to, of course,
the artists' village of Ubud.

Almost all luxury resorts and villas have their own dining
gems, while others are independent establishments, each with
their own signature dishes and unique ambience to serve those
seeking the best that dining has to offer.

"That is the real concept of fine dining," explained Gary
Lloyd Rosen, executive chef at the newly opened Conrad Bali
Resort and Spa in Tanjung Benoa, Nusa Dua, 20 kilometers south of
Denpasar.

Fine dining is often misinterpreted as expensive dining, Rosen
said. "(The term) was actually promoted by 'old' cuisine experts.
It is no longer appropriate for the present dining trend," he
said.

He defined two kinds of eating: When you have lunch in the
middle of a work day, you are eating; when you take plenty of
time and enjoy your food in a relaxed manner, you are dining.

Rosen asserted that Conrad's newest dining facility, Spice,
would become one of the island's top-notch restaurants, with a
menu of world cuisines designed to arouse culinary delight.

"I don't want to bother my guests' sensations and appetites
with a 20-page menu. I want it simple, elegant, yet fascinating,"
he said.

Spice offers four different menus -- First, Second, Ocean and
Tandoori. Each menu incorporates dishes from Middle, Near and Far
Eastern cuisines, as well as Continental dishes.

"I can guarantee my elite clientele the best and most
authentic dishes. When I cook pasta, it will taste as close as
possible to home-cooked meals in an Italian village," he said.

Avoiding frilly garnishes, Rosen prepares his dishes in a
minimalist display.

"It will always be served on an elegant, plain white plate
without too much 'decoration', because this will distract people
from the food."

When a dining guest visited Spice, he continued, they would be
accorded the best the restaurant had to offer, including
individualized services: "I want them to have an unforgettable
dining experience here."

For those who love Japanese food, Ko, at the Intercontinental
Bali Resort in Jimbaran, might be your top choice.

Blending Balinese architecture and Japanese aesthetics, Ko
invites guests to partake of various Japanese dishes, from
freshly prepared sushi and sashimi, to the more homey tempura
noodles and rice dishes.

"The dining concept of Ko is divided into four styles to cater
to our guests' preferences," said Intercontinental Bali public
relations director Keke Hidayat.

Lovers of Mediterranean food, on the other hand, will feel at
home at Sorrento in Hotel Melia Bali, Nusa Dua.

"I love spoiling my guests with modern, funky and tasty
foods," said executive chef Matthew Wood.

Wood and his staff are currently reviewing the restaurant's
menu to accommodate their guests' demands -- a departure from
their exclusively Italian approach.

"Guests keep coming in from various countries in Europe, Asia
and others," said Wood, underlining that the key to success was
to make each guest feel special.

"Bali is different from Jakarta. Here, on the resort island,
people want to relax. Fine dining is a therapeutic and soothing
experience," Wood said.

The above restaurants are just a few of the island's
treasures. Other dining venues of acclaim include:

* Taman Wantilan restaurant, Four Seasons Resort, Jimbaran

* Kafe Warisan (French), Kerobokan

* Ku De Ta, Oberoi, Seminyak

* Mozaic (modern international, Balinese), Ubud

* Padi (Indonesian), Ritz-Carlton, Jimbaran