At The Ritz-Carlton, Bali, Bejana is where the flavours, traditions, and stories of the archipelago come together in an elegant dining setting. With almost three decades dedicated to championing Indonesian cuisine, celebrated chef and author Petty Elliott brings a deep understanding of the country’s culinary diversity to the table.
Developed alongside The Ritz-Carlton, Bali’s culinary team, the new menu does not seek to reinvent Indonesia’s classic dishes. Instead, it allows their authentic regional identities and traditional preparation methods to shine, while highlighting the quality of local ingredients.
Among the highlights is Red Snapper with Bumbu Woku, inspired by the flavours of North Sulawesi and paired with grown pakis, while Tempe Satay, prepared through the practiced bacem method before being grilled over charcoal, offers a plant-based expression of Indonesian culinary heritage.
The collaboration will be officially celebrated with a special menu unveiling on 24 August 2026, beginning with sunset aperitifs, Indonesian-inspired canapés, traditional rindik music, and Balinese dance performances. Guests will then be invited into Bejana’s Culinary Cave for an immersive dinner, with selected dishes presented from live culinary stations and opportunities to connect with the chefs.
“Indonesian cuisine is incredibly layered,” explains Petty Elliott. “Every island, every community, and every family has its own way of telling a story through food. At Bejana, we wanted to honour those traditions with sincerity—allowing the ingredients, the techniques, and the regional identities to speak for themselves.”
Bejana by Petty Elliott reflects a shared commitment beyond that of a mere collaboration, to preserve the stories and traditions that make Indonesian cuisine so diverse. Through respect for cooking, sourcing, and regional heritage, the restaurant offers diners an opportunity to experience the genuine archipelago one dish at a time.
Bejana
The Ritz Carlton Bali, Sawangan, Benoa
bejanaindonesianrestaurant.com
