Getting to Know Ernawati Ginting, Aryaduta Bali's Executive Chef Specialising in Premium Meats

Executive Chef Ernawati Ginting has become a central figure behind the success of HENRY’S Steakhouse in delivering an unforgettable premium meat dining experience in Bali. Since joining Aryaduta Bali in 2018, she has managed to fuse family culinary traditions with modern innovations such as dry-aging and precision smoking.

As head of the kitchen at Aryaduta Bali, Chef Erna oversees the property’s entire culinary direction. Her primary focus on flavour development and meat preparation skills has raised HENRY’S Steakhouse to become one of the most popular culinary destinations in the Kuta area.

One of the restaurant’s crown jewels and icon is the Tomahawk USA Prime Black Angus weighing 1.2 kilograms. This dish reflects the restaurant’s strong identity: rich in flavour, indulgent to the palate, and served with perfect grilling technique.

Under Chef Erna’s guidance, HENRY’S Steakhouse offers a range of high-quality meats, from premium Australian Wagyu such as rib-eye, striploin, tenderloin, T-bone, to outside skirt and flank steak. Each cut undergoes careful preparation to emphasise texture and inherent depth of flavour.

Not only about taste, Chef Erna also introduces an immersive Open Kitchen Bar concept. Through this concept, guests can directly witness the action of the kitchen staff cooking with fire and smoke, creating a personal interaction between the palate and the art of cooking.

HENRY’S Steakhouse is open daily from 11:00 to 23:00 WITA. To accompany the dishes, there is a curated collection of wines. Reservations can be made via phone number +62 361-4754188 or via WhatsApp at +62 811-3960-8623.

With the dedication of Chef Ernawati Ginting, HENRY’S Steakhouse is not just a place to eat, but a destination where dry-aging expertise and a warm atmosphere come together to create a memorable culinary experience on the Island of the Gods.