Upping the Fine Dining Game in Bali

"Reflecting the diverse mix of tourists that Viceroy Bali receives, this fine-dining room pursues an open, globally minded menu grounded in French technique and shaped by Indonesia: spices like galangal and turmeric (the chef’s favorite) underpin creative riffs on gulai curry and rendang, while influences from Japan, Peru, and Belgium weave through the courses. A refined, deliberately old-school ambience - complete with a bar concept, white linen tablecloths, bespoke ceramic tableware, and silver cutlery - sets it apart, and the restaurant avoids the usual Balinese marketing of rice padi fields and lush gardens to keep the focus squarely on the restaurant. About 70% of ingredients come from within Indonesia, especially vegetables and herbs from farms in northern Bali, while premium meats and seafood such as venison, duck, and lobster are imported to meet standards, all aimed at well-traveled diners who want more than “resort food.”" - Kenneth Goh