Curating the Taste of Island Luxury
From private chefs behind villa gates to the smoky ritual of a Balinese royal feast, Bali Epicure follows the island's finest tables. We write for travellers who believe a holiday is only as good as its dinner.
Seminyak has some of Asia's finest restaurants — yet the most exclusive table in town isn't at a restaurant at all. Inside a private estate, the chef works for you, the menu is yours, and dinner runs on your clock.
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Born in the courts of Karangasem, this cross-legged communal feast is less a meal than a lesson in equality, patience and shared pleasure.
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Hiring a private chef is easier than most travellers think. Here is how the tasting menus, market runs and pricing really work.
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From oceanfront tasting menus to hidden chef's counters, Seminyak punches far above its postcode. Where to book, and what to order.
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Indonesia's one-litre rule is strict and strictly enforced. Pack your cellar the right way and clear Denpasar customs with your vintage intact.
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A colonial-era grand tour of the archipelago on a single table — dozens of dishes, one spectacular sitting.
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In the cool highlands, the distance from paddy to plate can be measured in metres. Ubud's growers-turned-restaurateurs lead the way.
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Almost every Balinese dish begins with the same fragrant base. Meet the spice paste that is the island's culinary DNA.
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Once a rough village moonshine, arak is being reborn in the hands of Bali's new wave of bartenders. How to drink it well.
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Before dawn, the island's cooks are already haggling over galangal and glistening reef fish. A guide to shopping like a local.
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