The latest culinary craze on trend-obsessed Bali?
Going back to Balinese traditions.
Chris Schalkx
Eating well inBalihas never been difficult.
A spread at Daput Bali Mula, including lawar and sate lilit; Jero Mangku Dalem Suci Gede Yudiawan, the chef and owner of Dapur Bali Mula.Credit:Chris Schalkx
The island has excellent French, Italian, and Japanese restaurants.
My menu tells the story of what we Balinese eat on a daily basis, Yasa says.
Even the cooking oil is hand-pressed from coconuts grown in his garden.
Prawns at Ijen; a cocktail made with arak liquor, tomato sambal, lemongrass, and coriander at Kawi, a bar in Ubud.Chris Schalkx
Many cooks have become more comfortable making pasta and beef bourguignon than the dishes they grew up eating.
My menu tells the story of what we Balinese eat on a daily basis."
Set in an herb-fringed garden, the open-air bar has a cellar stocked with arak distilled around the island.
The garden at Desa Potato Head; Telu, the bar at Four Seasons Resort Bali at Jimbaran Bay.Chris Schalkx
More than 80 percent of the menus ingredients are sourced from within Indonesia (including the resorts beehives).
Even the tableware is made of repurposed materials, including broken glass and compressed plastic bottle caps.
It grows many of its ingredients in a subterranean mushroom chamber and in the food forest on the roof.
Sunset at Desa Potato Head resort; the pool at Desa Potato Head.Chris Schalkx
A rice field outside Locavore NXT, a restaurant in Ubud, Bali.Chris Schalkx
