Dining News

Savour the innovative and complex flavours of the newest tasting menu at Room4Dessert as they jump back in the ring with Season 20: Fight Club Round 2.0. Extending the spirit of the original Fight Club menu – a quiet refusal to follow the “rules” of what dessert, dining, or even a tasting menu should be

Savour a new weekend indulgence as The Ungasan’s beloved open-flame grill restaurant, Waatu, introduces Otsumami Sessions – a new Saturday ritual combining Japanese-inspired flavours with a vibrant poolside ambience. Every Saturday from 11 am to 4 pm, Waatu presents an all-you-can-eat Otsumami experience, priced at IDR 550,000++ per person. The new dining offer invites guests

Amici by Enrico Bartolini unveils its new Afternoon Tea for guests to enjoy warm conversation with their loved ones on a serene afternoon. Designed for two people per set, this leisurely experience celebrates Italian afternoon culture in flavours and atmosphere. Each Afternoon Tea set features five of the chef’s sweet delicacies, served alongside a choice

Indulge in a taste of Greece at Estia, a brand-new wood-fired Greek restaurant and the latest venture by 8° Projects Group. At its core is fire – where wood-fired cooking infuses depth, smokiness, and rustic character into every dish. Here, Greek family-style sharing plates, flamed-charred meats and vegetables, and a late-night gyro-to-go window converge in

Bringing the vibrant spirit of Jakarta to Bali, the newly opened IBU KOTA in Canggu is the latest talk of the town. Here, guests can expect tantalising grilled seafood, bold local flavours, great music, and the unmistakable city energy – all wrapped in warm, genuine hospitality. Born from a dynamic collaboration between The Cakap Group

Nestled along Batu Bolong, the Mediterranean-inspired LUMA beats with a Canggu rhythm in its interconnected pulses of food, design, music and people. As such, it’s a restaurant that goes beyond the dinner plates to be a hot spot for its flavours and atmosphere. Behind LUMA is Chef Cameron Emirali, from London’s 10 Greek Street, and

ISMAYA Group continues to make its presence known in Bali with the opening of The People’s Café at Beachwalk Shopping Centre, Kuta – marking the brand’s second outlet in Bali and 60th outlet nationwide. The new venue celebrates familiar flavours and heartwarming comfort food while introducing a refreshed coffee experience in collaboration with Djournal Coffee. Since

Bali’s creative scene welcomes an exciting new addition with the opening of Klay Bar Bali, the island’s first ceramic painting bar and bistro located in Canggu. Established and operated by women, Klay Bar Bali is a space where art, great food, and conversation converge in a relaxed yet inspiring setting. Beyond your typical art studio,

Ubud welcomes a new Italian restaurant to its culinary scene with the opening of Cantina Classe Ubud. Following the success of its first outlet in Canggu, the Italian dining venue now expands to the lush landscapes of Ubud. More than just a dining experience, Cantina Classe Ubud presents an immersive venture into authentic Italian cuisine

If you’re a fan of jazz music and also a cocktail connoisseur, you can enjoy the best of both as a brand-new jazz and cocktail bar has opened in the bustling Seminyak neighbourhood: Seken Bali. Seken is more than a bar; it’s a hub where music, craft, and community come together. The name itself reflects

A new Thai restaurant opens its doors in Ubud: Flairs Ubud. Set amidst the backdrop of Ubud’s lush rice fields, Flairs Ubud reimagines Thai cuisine through a bold, contemporary lens. Here, rich flavours meet imaginative presentations, creating dishes that feel familiar yet refreshingly new. Boasting an open-air design, the Flairs Ubud allows guests to dine

Bali’s burgeoning craft beer industry has become an exciting part of the island’s drinking experience. We now find brews that are full of distinct character, brands that connect closely to the island identity. This is certainly the case with Beaches Brewing Co., the newest Bali beer offering an original take on how we might best