Dining News

Set upon the precipice of Ubud’s dramatic Ayung River valley, the suave cocktail destination Ambar presents an unbeatable vista over which to savour a tipple or two. Always aiming to elevate their bar game, the venue has launched a collection of eight new cocktails inspired by the wisdom of Bali’s ancient medicinal manuscript, the Lontar

The newest lifestyle destination to open up on Nusa Ceningan is Suku Beach Club, overlooking the stunning Blue Lagoon, the island’s most coveted surf break, with direct access to the white sands of Secret Beach. “Suku,” meaning tribe in Bahasa Indonesia, invites everyone to soak up the idyllic atmosphere of this captivating cove on Nusa

Located a stone’s throw away from Berawa Beach, a produce-driven modern bistro has recently opened: Ghost Kitchen & Record Bar, a space born out of pure passion and creativity. Designed as a melting pot for like-minded individuals to gather and mingle, Ghost Kitchen merges a restaurant, two exquisite bars, and a bespoke vinyl-focused DJ booth,

Hyatt Regency Bali and Andaz Bali welcome their new Cluster Executive Sous Chef, Min A, who brings with her a broad spectrum of expertise and passion in the kitchen. Originally South Korean, Chef Min A first started her career in Hyatt Regency Pittsburgh in 2010, and since then has worked in prestigious Hyatt properties worldwide,

Exciting updates come from the esteemed Grand Hyatt Bali as the resort proudly unveils the dazzling transformation of its iconic dining venue, Pasar Senggol. The refined transformation of the cultural dining hub has been designed to provide guests with a fully immersive experience of Indonesian market-style dining. Nestled in the upscale luxury enclave of Nusa

Ubud’s social scene welcomes a vibrant new addition catered especially towards those who enjoy ice-cold pints with the opening of Juggan Sky, an eclectic beer garden blessed with exotic sunset panoramas. Nestled amidst the lush highlands of Ubud, Juggan Sky is poised to be a versatile hotspot for casual social gatherings as well as an

The aptly named Riverside restaurant of the Four Seasons Resort Bali at Sayan invites guests to dine along the serene banks of the Ayung River, enveloped in a verdant Ubud valley. Now, guests can indulge in a brand new Mediterranean menu, presented through a modern bistronomy concept infused with spices and stories of the region.

Bandung-born Chef Albert Sutanto is now exploring the unique regional recipes of the archipelago through his role as Head Chef at Kaum, Desa Potato Head’s Indonesian restaurant.  Inspired by star Taiwanese chef, André Chiang, Chef Albert was enthralled by international cuisine, thus pursuing studies at Singapore’s At-Sunrice Globalchef Academy. There, his wish came true and

Nestled amidst the vibrant streets of Jalan Raya Ubud, Sala Bistro makes a grand entrance into Bali’s cultural heartland. Following the success of its flagship restaurant in Sanur, Sala opened its second restaurant in January 2024: Sala Bistro Ubud. Having first captivated Sanur with its flagship venue in 2017, Sala Bistro swiftly became a go-to

Many may think they know Indonesian cuisine, but a dining experience at the John Hardy Boutique & Gallery in Seminyak quickly quashes such a thought as Head Chef Tomy Saputra brings some of the most exotic traditional regional dishes to ‘The Long Table’. Though known worldwide for its exquisite handmade jewellery and silver, at its

This Balinese chef first worked at Mandapa, a Ritz-Carlton Reserve, back in 2015 before taking a hiatus to W Maldives to broaden his horizons. Then at the end of 2023 he returned to Ubud in his new capacity as Executive Sous Chef, taking command of the resort’s fine dining riverside restaurant, Kubu. Straddling the banks

It takes a village to raise, in this case, an Executive Chef! Jakarta-born Daryl Wonorahardo leads the culinary troops over at Desa Potato Head (i.e. ‘Potato Head Village’) as the Executive Chef, overseeing the impressive collection of restaurants at this all-encompassing lifestyle destination. His skills in the culinary world go beyond the kitchen, championing circularity