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.


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


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


Jalan Raya Kerobokan No 38

Banjar Taman, 80361 B

+62 361 731175



The first time I saw the chef Scott Conant was on Anthony Bourdain’s show, No Reservation. At that time he was demonstrating how to make a good tomato sauce for pasta. I know some of you might say that, “oh c’mon, everyone can make tomato sauce, that’s easy,” maybe you’re right, but I believe that behind simplicity requires a great amount of skill and experience. This curiosity brought me to Scarpetta.


I dined with my 4 other friends. I didn’t manage to taste all the dishes that my friends had, but I’ll try my best to review the dishes.


Creamy Polenta: fricassee of truffled mushroom

The polenta was creamy, full of flavor, rich, but not too heavy. The fricassee of truffled mushroom, I just can’t get enough of this.

 Olive Oil Braised Octopus: Charred Ramps, Rice Beans, Mantecato.

This is my friend’s appetizer, both of us agree that the octopus was so tender, but it was far too tender until it was slightly mushy, but other than that, it’s tasty.

 Black Tagliolini: Seafood Ragout and Basil Breadcrumbs

 Veal with Bone marrow sauce

The veal was cooked to perfection, and the bone marrow accompanied really well.

 Wild Striped Bass: Tuscan Kale, Salsify, Mussel.

 Branzino: Cauliflower, Braised Capers, Bottarga

 I didn’t manage to really dig in into all the fish dishes. But the fish was fantastic. I prefer the Wild Striped Bass, it was really good!

Coconut Panna Cotta, Guava Sauce, Caramelized Pinaple

This dessert was mind blowing for me. Every single thing on this plate was brilliant. The guava sauce and the Panna Cotta underneath were great combination, very refreshing dessert.

Amedei Chocolate Cake, Caramel Gelato, Chocolate Butterscotch

This….was….heaven on the plate! Take a small spoon of the cake, dip it into the sauce, take a small spoon of the ice cream, that’s it, you’re ready to die.

I’m regretting now for not ordering the Spaghetti with tomato sauce, I didn’t dare myself to order a $24 for a simple bowl of pasta with tomato sauce. But I believe that it’ll worth every penny. There are lots of things I want to try in this restaurant, maybe next time. Finger Crossed!


Scarpetta NYC


355 West 14th Street New York, NY 10014

Phone: 212.691.0555