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.
If you follow us, you know we love to share our experience with you. This time we would like to introduce some wines, a Rosé and a Sparkling Chardonnay, the two latest addition to the Two Islands family from the Hatten Wines Bali Winery.
By now, everyone knows Hatten Wines Bali produces some remarkable wines under Bali’s climate. Their research & development department, led by Jeremy Pramana, took it to next level by planting Syrah (and other varieties like Chenin Blanc) in their vineyard in Buleleng on the island's north coast.
Knead, pull, bang… and again and again! Not often you’ll find authentic Chinese hand-pulled noodles in warung or restaurant in Bali. Well, now, in Ubud, you can have a taste of freshly made noodles in an exquisite Bakmi Karet at Fu Shou Noodle Club.
For years, Bali’s reputation, for serving fresh-caught, high-quality seafood, is unquestionable. There are the ever-popular warungs on Jimbaran beach. Now you've got Starfish Bloo Restaurant at W Bali Seminyak offering, every Friday night, the Seafood Market, All-you-can-eat (and drink!).
