Il Lido Bali

DSC02367During my last day on my recent trip in Bali, I was looking for a good Italian restaurant for a late-lunch, around 3.30pm, where most of the fine dining establishment is having their lunch break.

DSC02353Il Lido is located at Seminyak neighborhood. It has almost 300 seats in total where diners can choose to dine by the bar or at the courtyard. The restaurant is a replacement for the previous Warisan restaurant, with a hope to duplicate their successor Il Lido Singapore.

DSC02357Their homemade bread was lovely. It ‘s served warm with a good crust, and when you tear it the aroma was perfuming my nose.

DSC02365

Bone Marrow, Salsa Verde, and Radish Crostini

Everyone loves the idea of roasted bone marrow on toast. What makes this one great was the salsa verde managed to cut the richness from the marrow. You just can’t get too much of this. 8.5/10

Scallops with Asparagus and Lobster Sauce

Scallops with Asparagus and Lobster Sauce

Scallop was cooked perfectly with a nice bite and sweet flavor coming trough it. The lobster bisque was packed with flavor, and the consistency was just nice to coat the scallop. Faultless cooking. 9.5/10

DSC02366

Truffle Cheese Ravioli with Veal Jus

Based on several reviews, this one is their must-try from this place. Believe me, I have to agree on those reviews. The ravioli was stunning. The pasta was perfectly cooked, and the amount of truffle oil was just right, in fact too much can kill the whole dish. Basically, after you manage to break the pasta, the filing will melt like butter on your palate. The rich flavor coming trough from the cheese, truffle oil, and the jus was the best feeling on that day. 9/10

Undoubtedly, the food at Il Lido was at the top quality. The service was warm and attentive. I would like to go back for sure.

Il Lido

DSC02371

Jalan Raya Kerobokan No 38

Banjar Taman, 80361 B

+62 361 731175

http://www.illidobali.com/

Advertisements

Sarong Restaurant

IMG_1765

I would be lying if I told you that I came to visit Sarong with confidence about their food. At first, I didn’t believe that a “westerner” was able to cook good Asian dishes, but they got me completely wrong.

IMG_1753 IMG_1751

Sarong was established in 2008 and gained several accolades including the prestigious San Pellegrino Asia 50best in 2014. The food is a mixed between Indian, Thai, and Southeast Asian accents. The mastermind behind the kitchen is Will Meyrick, the Scottish chef who was born in Portugal, started his apprenticeships at numerous places in London before he traveled around South America, Southeast Asia, and Australia.

IMG_1745 IMG_1743

Their Coktail selections were worth to try.

Tempeh Cracker served with Green Chutney (Mint, Coriander Root, Yoghurt)

Tempeh cracker is best to be enjoyed at any time any day, whether as a condiment for your main, or going with your beer. Even though I prefer to enjoyed on its own, the green chutney brought the cracker more alive by adding the fresh and sour element to the savory cracker.

Grilled Scallop with Sweet Crispy Duck Thai Basil Young coconut & Peanut Nam Jihm Tuna Betel Lemon Grass Green Tomato Sambal Matah and Bumbu Pasih

Don’t be fooled by its humbled appearance, because lot of things are going on in a single bite. The scallop dish delivered a strong South East Asian flavor with Balinese touch. Too bad the scallops were slightly overcooked, otherwise this would be spotless.

Butter Chicken with Cashew Nut Ginger Garam Masala Kasoori Methi & Tomato Sauce

I ordered additional Pita Bread to accompany this delicious butter chicken. The chicken was juicy and tender, but the gravy was slightly too salty.

“Bebek Madura” Twice Cooked Duck with Sambal Mangga & Balinese Sambal

This duck was mind blowing. It has every duck confit checklists that you can probably named off. Tender and Juicy meat, crispy skin, and undoubtedly good flavor. If you’re a big fan of sambal then you’ll definitely love those things.

Signature Crispy Pork Belly with Sichuan Chili Salt Tamarillo and Tamarind Sauce

I was amazed by the texture and the flavor from this pork belly. I tried this dish at their two sister restaurants, Mamasan and E&O, but in my opinion they’re fail to deliver the flavor balance like this one. It was either too sweet or too sour. The one I had here was clearly stunning. The sweet, sour, savory balanced really well. The texture  of the pork was crispy on top, followed by tender meat, and buttery texture from the fat.

Lemon grass Panacotta with Cucumber Lime Jelly served with Citrus Lemon Basil Sorbet

Since I and my partner were quite full during that evening, we decided to order one dessert for sharing. Let’s get it straight, the pannacotta texture was too hard, I think that my pork belly felt more tender that this. The presentation clearly didn’t match the texture and flavor.

IMG_1764

Overall, Sarong is a place who treats Asian cuisine with respect. It is a must whenever you’re visiting Bali whether you’re having a date or with a group of friends. I believe that the varieties will please the palate diversities. Obviously, Chef Will is a master in combining complex and strong flavor without sacrificing the main ingredient quality.

 

Sarong

IMG_1763

 

 

 

 

Jl. Petitenget No, 19 x
Kerobokan, Bali 80361
Indonesia

T. +62 361 4737 809
F. +62 361 4737 810
E. info@sarongbali.com
W: www.sarongbali.com

Kayuputi

Kayuputi is a beachfront fine dining restaurant at St. Regis Bali. The 4-time Wine Spectator Award winning offers Asian inspired haute cuisine. The kitchen is helmed by the executive chef Agung Gede with 10 years of professional experiences behind his back.

IMG_1024

I had a hard time taking pictures during my dinner because I was chose to dine at the beachfront table with minimal lighting.

IMG_1025Starter: Smoked Salmon, Crushed Potato Salad, Balsamic Reduction

 SAMSUNG CSCWholemeal bread: Rosemarry, Caraway Seeds, Sundried Tomato, Oregano

Served with Butter, Olive Tapenade, Spicy Apple Puree.

Warning: The spicy apple puree is very addictive!

 IMG_1038Lobster Bisque, Poached Lobster Zucchini Cannelloni, Sour Cream, Avruga Caviar, Ginger Crisp

The bisque was light but packed with tons of flavor and it was well paired with the cannelloni. The good thing about the cannelloni is that you can literally cut it down with your spoon. It’s firm and smooth. Perfect cooking.

 IMG_1037Pan seared Alaskan scallop U10 set on seafood agnoloti, topped with caviar and lemongrass infused crustacean – parmesan foam

Those perfectly cooked scallops were paired really well with the crustacean bisque. The agnoloti pasta was cooked al dente. Very intense sea flavor was coming trough this dish.

IMG_1039Indian Ocean “fruits de mer”

Assorted seafood of the day; sea bream fillet, Manila clams, octopus, cuttlefish, king prawn and deeper scallop with carambola, ginger flower “nage” of Balinese aromatic roots.

Seriously, everything on the plate was spot on. From the fish to cuttlefish, the prawn, and the scallop were cooked with high level of precision. Too bad that  I couldn’t really enjoyed the ginger flower “nage”. I felt that the nage was too heavy in flavor (especially the dish was topped with “sambel matah”) and lacking of acidity.

 IMG_1040(1)Black Angus Beef fillet “Rossini” – Kayuputi version

Pan seared foie gras, composition of mushrooms, red onion jam, and Perigueux sauce.

The meat was well seasoned and perfectly pink. The sauce was compliments the dish really well, and the red onion jam cut the richness beautifully. The only thing that bothered me was the foie gras was slightly overcooked, otherwise this dish would be spotless.

 IMG_1101Pumpkin – Orange – Ginger

Pumpkin-orange brûlée, ginger sable, orange-ginger sherbet, espuma of golden ginger candy, orange coulis

The sweet and sour flavor with a hint of ginger that coming through from this dessert was well balanced and refreshing.

 IMG_1042Strawberry – kemangi basil

Kemangi basil infused compressed strawberry, kemangi basil meringue, strawberry mousse and yoghurt ice cream

The kemangi was perfuming the strawberry with a sharp lemony aroma with a hint of mint at the back. The mousse was smooth and melt beautifully on your palate.

 IMG_1041Chocolate – Balinese long pepper

Guanaja bar long pepper infused chocolate manjari coulis, Valrhona bitter chocolate ice cream, cooca nibs – long pepper tuile, liquored chocolate stick.

I believe that the picture and the explanation are enough to tell you how good it is to be put in your mouth.

 

I’m impressed and proud at the same time about the food they offer. Since the executive chef was a Balinese, yet he’s able to execute the plate with finesse. From the cooking to the presentation were deliver precisely and beautifully like a haute cuisine master.

IMG_9468

This place is definitely a must place to go on special occasion. The service was warm enough, the staffs were knowledgeable, and the outdoor dining table is suitable for romantic occasion. If you are willing to have Asian/Bali flavor with a strong touch of haute cuisine, Kayuputi won’t fail you definitely.

 

Kayuputi

IMG_1023

St. Regis Bali – Kawasan Pariwisata, Nusa Dua Lot S6 · PO Box 44, Nusa Dua · Bali 80363 · Badung · Bali  ·
Indonesia
(62)(361) 300 6786

Cuca Flavor

Cuca flavor is currently the most-talked about restaurant in Bali, since the opening in mid 2013, it’s been reached the top rank on Trip Advisor website in short period.

Before moving to Bali, Kevin Cherkas had spent some of his career at several starred restaurants around the world including El Bulli and Arzak in Spain, and Daniel in NYC.

Before Cuca, I heard and red some articles about him during his time at BLU restaurant in Shangri-La Hotel Singapore. He’s known for his molecular approach on his food such as “breakfast” dessert which looked like an sunny-side-up, but made from coconut cream and mango juice (they served it at Cuca too!).

Tired of working in fast-paced fine dining environment, he then tried to open a place where he can deliver high quality food with more relaxing environment. His philosophy is using only Indonesian ingredients, but focusing mainly from Bali. Basically, he tries to apply modern technique on local ingredients.

Most of the food here is tapas size because they’re mean to be shared among your dining partners. It’s good really, since you can try different dishes without worrying about getting full too fast.

 


IMG_0567“Pan Con Tomate” and Betutu Cotton Candy
Famed Bread, Crushed Tomato, Chili, Parsley, Garlic Aioli

Cuca’s version of original spanish tomato bread. I really can’t compare with the authentic spanish version, because they just different in terms of flavor. This one has more intense and bold flavor with Indonesian touch on the tomato dipping.

The cotton candy was close to unedible. The feeling was like having a hunk of cotton candy dusted with unpleasant betutu-flavored msg.

IMG_0569Smoked Sablefish
Beetroot Yoghurt, Avocado, Bread Cracker, Wild Herbs.

Intense smoke flavor from the fish, and the beetroot tasted mildly from the yoghurt which compliment the fish really well. Delicious.

IMG_0570Glazed Young Carrot Salad
Whipped Avocado, Bedugul Strawberry, Cashew Nut, Basil

This is one of my favorite dish. The carrot was very tender, but still managed to have the right bite. It’s perfectly glazed with a hint of cumin at the back. The strawberry delivered the right amount of acidity.

IMG_0571Crispy Wild Chicken

Wild Honey, Country Coleslaw, Sesame Dust, Lemon Basil

Some people says this is one of the highlight, but i feel that this one pretty mediocre. The only good thing about it is the beetroot-infused-cabbaged-slaw. The honey was to overpowering which make chicken tasted more like a dessert.

IMG_0572Bbq Octopus

Asian Gazpacho, Fresh Apple, Caramelized Cauliflower,Coriander

Everyone has to agree that this plate looks georgeos! It’s clean, simple, green, and bright. At first I didn’t like the gazpacho, the flavor is too complex, and lots of coriander (I hate coriander by the way). But after awhile it tasted quite good actually. The problem here is the octopus itself. I know that octopus is difficult to be cooked properly, it has a very fine line between undercooked and overcooked, and between mushy and tender. The octopus meat it tasty, but it’s slightly mushy to my preference.

IMG_0574Roasted Tiger Prawn

Sweet and Sour Eggplant, Red Chili, Light Coconut Broth, Kaffir Lime

This dish was packed of flavor, especially the “light” broth which I personally feel that it has intense prawn flavor. The broth was slightly too thick to my liking, but flavor wise was just spotless.

IMG_0577Chilled Watermelon Salad

Calamansi, Pink Radish, Pandawa Seaweed, Sesame, Cilantro

Again, cuca managed to put simple ingredients together to create something flavorful. It looks fresh and simple where some of the watermelon balls wearing radish hats. The sweetness from the watermelon is well balanced by the calamansi.
 
dessert

IMG_0578Moon-Gria

White Wine, Iced Fruit, Brandy Soda

IMG_0575Bali Breakfast

Sweet Runny Mango, Frozen Passion Fruit, Whipped Coconut

This “breakfast” dessert is one of his signature dish during his time at BLU restaurant in Singapore. Even though I haven’t tried the original version yet, I believe that the concept is still the same. The mango sphere is placed on top of coconut milk foam which created refreshing flavor.

IMG_0576Cocoa 8

Warm Dark Chocolate Mousse, Mint Ice Cream, Cocoa Crouton

This dessert is inspired by “after 8” chocolate bar that you can easily get in the supermarket. Basically it’s a marriage of chocolate and mint. The mint sorbet was just can’t get any better than this. It’s packed with strong mint flavor, and mellowed by the luxurious warm dark chocolate mousse.

IMG_0582BBQ Berry

Grilled Mountain Strawberries, Almond Ice Cream, Pandan Custard

It’s hard to decide which dessert I like the most because most of them were just keep teasing my evening. The grilling treatment manages to reduce the sourness and let the sugar caramelized a little bit.

 

 Since I went there in a big group, I didn’t really try the rest of the desserts.

 

 IMG_0579

Monkey Business

BBQ Banana Pudding, Espresso Gelato, Hazelnut Dust, Whiskey Butterscotch

 

IMG_0584 Pineapple Pudding

Roasted Pineapple, Sesame Ginger Pudding, Frozen Crumbled Yoghurt, Tarragon

To sum up the whole experience at Cuca, this place is all about the man, Kevin Cherkas, who knows really well how do flavors suppose to marry each other. I think almost every dish tasted delicious, and that is the most important thing on the plate apart from the gorgeous plating and so on. I really respect him since he tries to channel his passion by using local products in the middle of the trends where our local chefs tend to westernize their cooking mindset. This is the place where you can spend a romantic evening without getting any fine dining intimidation, or just spending time with your buddies in a good place that serves good food.

Cuca Flavor

IMG_0566

Jalan Yoga Perkanthi, Jimbaran, Bali 80364, Indonesia

+62 361 708066

http://www.cucaflavor.com

 

Teatro Gastroteque

IMG_0610

The land of paradise, that’s what Bali known for. Bali is always have more than you ask to fulfill your appetite, be it from the glorious beaches to exotic temples, nightlife, it’s a perfect place to really put yourself away from your daily routine.

Bali’s dining scene has changed overtime. Not to mention their wide varieties of local cuisine. The restaurant scene these days is just as massive as you can imagine. I would say Bali is the only place in Indonesia that able to give the right amount of appreciation about fine dining, and Jakarta is not even close.

IMG_0608

Thanks to one of my friend to introduce this place Teatro Gastroteque. The restaurant is small, with open kitchen not only to the diner, but also to the people who pass by. It is located at Seminyak alongside the shopfront. The 26 seats dining room is small and intimate.

Young, talented, and incredibly passionate native Indonesian chef, Mandif Warokka, who was born in Papua has wide ranges of experiences during his cooking career including working at several restaurants in Europe, Dubai, and Bali before opening his own place.

IMG_0585 IMG_0586Cassava, Quail egg, Rempeyek, Siew Paw

 Before we start, some of the readers might not familiar with rempeyek. It its an Indonesian traditional savory cracker made from rice flour topped with dry roasted peanut. The cassava is another authentic ingredient from Indonesia where you can treat it almost the same as potato. They use Japanese bamboo powder to color the cassava. These were tasted pretty normal for me because I grew up with these things, except off course the unique mini siew paw. The bun is very soft and the sauce was delicious. Other than that, I really appreciate the effort to bring something Indonesian as an opener of my meal.

IMG_0587 IMG_0588

Bread

Lovely bread served with butter topped with rock salt and a dash of togarashi (Japanese chili powder)

IMG_0589

Beetroot Soup, Cucumber, Cream Fraiche

I personally feel that the soup has the right amount of acidity. It is very light, and doesn’t have that harsh mouthfeel from raw beetroot. The beetroot and cucumber go really well together.

IMG_0590

Foie Gras “Terrine”

Apple Salad, Tomato Candied, Micro Greens, Granny Smith Gel, Brioche

You need to have every component from this plate in one spoon in order for the flavor to work, because the foie gras itself tasted somewhat too salty to my palate. I like the progression of flavor from the apple, and slowly fade in into the rich, creamy taste from the foie gras. The Candied tomato was incredibly juicy and naturally sweet.

IMG_0595

Seared Hottatei Scallop

Bourbon Green Peas Cream, Romain and Ricotta Raviolo

 

 The scallop cooked just right, but I feel that the ricotta is somewhat missing on my palate, and my friend was agreed on this too. I wish this dish could be better.

IMG_0596

Smoked Fish Consomme

Prawn Gyoza, Scallion, Garlic Oil

The prawn gyoza was good, but I enjoyed the consommé more. It has a hint of lemongrass and ginger taste.

IMG_0597IMG_0598

Trou Normand

Seasonal Exotic Tropical Sorbet

Mangosteen sorbet served with a dash of vodka and sweet ginger bubble

 

IMG_0599

Poached Lobster

Caramelized Cauliflower, Brioche, Avruga Caviar, Sabayon

Undoubtedly the lobster was cooked perfectly, but sadly that’s the only thing that I was able to enjoy. The champagne sabayon was lacking of acidity. The chef used nothing except the champagne and the egg to create the sabayon in order to maximize pure flavor, but this just wasn’t working for me. Another thing is that since the plate is hot, the sabayon was slightly hardened and formed like a very soft cake a little bit.

IMG_0600

Pekin Duck Breast

Corn Perkedel, English Spinach, Baby Pakchoy, Hoi Sin Sauce

I’m not trying to degrade this dish, the duck cooked pink, the sauce and the corn perkedel (Indonesian version of potato cake) were good, but honestly it’s pretty decent. I would prefer to have this at a good Chinese restaurant instead. And yes, you can blame me for that.

 

IMG_0601 Gateaux De Citron

Mandarin Marmalade, Lemon Cream, Hazelnut Daquise, Tomato Candy, Fennel, Yogurt Sorbet, Orange Tuile

This dessert was both beautifully presented on the plate and tasted in the mouth. The execution was spotless.

IMG_0602

Petit Four

Banana Brownies, Chocolate Caramel, Passion Fruit

 

 

Everything was good at first, but it somewhat started to decrease its magic gradually. The problem is that the chef is trying to highlight the main ingredient by minimizing the other supporting elements, which is a very good thing, but I feel that if the supporting elements, even the smallest garnish don’t manage to meet the quality, the star ingredient will also sink into it. I would like come back to this place again to see what the chef is up to. He’s just passionate in what he’s doing, he really tries to push and raise the bar to be the top of the game.

Teatro Gastroteque

IMG_0605

Jalan Kayu Aya, Kuta, Badung, Bali 80361, Indonesia

+62 361 8700078

info@teatrobali.com, rona@teatrobali

http://www.teatrobali.com