Bali- The Next Big Destination For Gastronomes

With “Bali belly” barely a concern nowadays, the popular tourist hub is redefining itself by fast becoming the next big destination for gastronomes. Mei Anne Foo dines in to savour the embryonic moment.

Eat. Pray. Love. These three words were allegedly the catalyst for Bali’s growing gastronomy scene.While it was the “Love” in Elizabeth Gilbert’s bestselling memoir that raised the Indonesian island’s profile internationally – hippies and honeymooners alike continue to flock to the place for its legendary surf scenes, stunning spa resorts, lush landscapes and friendly, laid-back locals – the verb to curb hunger used in the book’s title is quickly and remarkably becoming the best thing to do in Bali too.

General Manager at Viceroy Bali, Anthony Syrowatka, whose parents founded the luxury hotel in 2005, expresses: “I’m sure it’s not just because of the book-turned-movie starring Julia Roberts, but that definitely sparked interest in the region. And more discerning travellers started to come here after that, thus inspiring a number of good restaurants to open over the years.”

Bali, once dotted with simple warungs (Indonesian roadside restaurants), now teems with upscale eateries – there’s Apéritif, set in a freshly coated colonial-informed building within the verdant vicinity of Viceroy Bali, and Banyan Tree Ungasan, Bali’s Ju-Ma-Na, which is perched on a cliff and perfect for candlelight dinners imbued with ocean breezes under twinkling stars. Meanwhile, powerful players such as Locavore and Mozaic offer lunches that pack a flavour punch, showcasing indigenous ingredients – mind you, this is yet to mention what’s actually on the menu.

EAT THE GOOD OF THE LAND