In this section, we spotlight the know-how activity of the F&B industry, whether for a small warung offering fresh and tasty food, a good value-for-money in a 5-star hotel's restaurant, a new product on the market or simply a dish that moved us and who deserves our / your attention. En Route features stories about an attractive concept and other culinary news from Bali's best restaurants.
Featuring modern interpretations of Korean BBQ, Si Jin is, first and foremost, a steakhouse where Korean grilling method is practiced. Still, each table is outfitted with a smokeless grill, but diners aren't required to season and cook their own meats before eating, like the traditional Magal. Here, chefs will not only help you navigate the menu, they prepare the meat for you, ensuring that every morsel of steak is hot, every bite caramelized and the desired cooking respected.
Melt-in-the-mouth tender and packed with flavours, dry-aged beef is exquisite. Over the past few years, the culinary world has seen rising interest in beef which has been dry-aged, particularly sought out by gourmets and foodies. At Boy‘N’Cow, a Steakhouse & Lounge in Seminyak, they offer several cuts of 28-day dry-aged beef, from the 280gr Striploin to the 1kg Tomahawk, all, grain-fed Black Angus, either from Australia or USA.
Fueled by a contagious passion for the people and places that make Canggu worth celebrating, the 1st Berawa Food & Wine Festival infused home-grown flavour with top local eateries, insular winemakers, artisans, entertainers and culinary enthusiasts from around the globe for a one-day event, August 10th, 2019 at Tamora Gallery.
The latest addition to Japanese culinary scene in Bali is Izakaya by Oku at the Apurva Kempinski Bali. A very intimate setting that doesn’t show much of Japanese artefact, which I like. More of a chic bistro atmosphere with an open kitchen, where chefs and guests can interact for a richer experience, should you choose to seat at the kitchen “counter”.
Pastry can be daunting until you learn the basics and methods. Chef Pâtissier Balazs Enzsol offered a two-day workshop at Mozaic Restaurant, focusing on his unique and modern creations of chocolate-based cakes, explaining and showing the procedures and latest techniques that opened the challenging yet very gratifying world of chocolate, to local professionals.
