A CHEF'S GUIDE TO… Bali, Indonesia
Gourmet Traveller|February 2022
From a zero-waste restaurant to the best babi guling, chef WILL GOLDFARB shares his tips on where to eat and drink in Bali.
WILL GOLDFARB

From Paris to Catalonia, Will Goldfarb has cooked in high-powered kitchens around the world (including El Bulli) – all while immersing himself in the local culture. At Room 4 Dessert, his dessert bar in Ubud, Goldfarb celebrates the province’s produce and diverse influences. Here, the nomadic chef shares his top dining recommendations for Bali, his island home for the past 13 years.

ESSENTIAL INDONESIAN

For the best Indonesian food in Bali, go to Kaum at Potato Head. The menu is a combination of Indonesian classics and creations inspired by different islands across the archipelago. I can’t say no to any of chef Wayan Kresna Yasa’s sates (satays), particularly the babi (pork). The rice dishes blow my mind, and when the moringa soup is on the menu, it’s a can’t miss.

ZERO-WASTE SEAFOOD OVER FIRE

Also at Potato Head is Ijen, a zero-waste fish-grill restaurant where chef Daryl Wonorahardjo cooks everything over an open fire. The new menu is more refined than the previous but remains simple in nature, with dishes like local snapper that’s aged and perfectly grilled. There’s also a fantastic dish of ravioli made from daikon shavings with a bisque sauce made from fish bones.

A DESTINATION DINNER

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