Just when you think Bali’s restaurant scene can’t get any better, a rash of great new ones open, and it’s a clear sign of how hot Bali is right now. […]
Legian is one of Bali’s original tourist destinations, sandwiched between Kuta and Seminyak. With a maze of small streets to explore, Legian also has one of the best beaches in […]
A visit to Hujan Locale in Ubud is on the ist for both visitors and locals alike. With a fiery nod to authentic Indonesian dishes, it's a culinary journey.
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Desa Potato Head, as it is now named, encompasses Potato Head Beach Club, the Beach Hotel and the luxurious Potato Head Suites, in the former boutique hotel Katamama. There are two types of rooms, the ocean-front suites with views across the ocean and down the coast, and the studio-style rooms which are compact and almost Japanese in their clever use of space and repurposed elements.
Aperitif Bali, located within the Viceroy Hotel in Ubud, has gotten us exploring the world through plates with their eclectic degustation dinner. Belgian Executive Chef, Nic Vanderberkeen, concocted this prestigious experience inspired by the Spice Islands with a modern European culinary approach. Dining in this elegant dining room is always highly anticipated and today is no exception.
With Belgian Executive-chef Nic Vanderbeeken at the helm, the restaurant attracted rave reviews from the start. The elegant white building shines like a beacon as you drive in. Divided into two sections; the 1920’s art deco-inspired bar with panoramic views over the river gorge; and the crisp, colonial-style restaurant dressed in grey and white with a checkerboard floor and a gleaming open kitchen.
the most recent addition to the culinary line-up at Ocaso where he brings his signature Latin American flavors to play with their Mexican menu. His creative input brings a more diverse range of flavours and tastes to Ocaso, bringing it to the forefront of exciting dining destinations in Uluwatu.
Sendok Kreatif is a movement that aims to empower the local Balinese community by encouraging creative thinking in order to build self-sustainable micro-businesses. Sendok Kreatif is a team of 4: Landriati, founder of Dine and Wine (media & restaurant consultant), Chef Wayan, Executive Chef at Desa Potato Head Bali, Nadia, independent Graphic Designer and Visual Artist, and Heru, founder of Hay Concept (hotel & restaurant consultant). The team shares valuable knowledge from the hospitality business as well as start-up funds for candidates with promising ideas.
