Balinese Flavors on Another Level

Salon Bali presents a symphony of local ingredients combined with progressive cooking techniques.

Joining Hotel Indigo Bali Seminyak Beach’s ever-scrummy collection of signature restaurants, Salon Bali is the latest culinary destination from this five-star beachfront Seminyak hotel. Honoring the local culture and society, the restaurant champions the island’s small growers and bespoke producers, dishing up locally inspired plates from an open kitchen, hugged by contemporary Balinese-style interiors.

What sets Salon Bali apart is its contemporary Indonesian fare, with Balinese cuisine highlights, and the means to create and present these. The menu is a collection of indigenous Indonesian produce and spices, sourced locally and from the surrounding islands, all brought together to create traditional and authentic Balinese flavors served with elegance and style. Traditional cooking techniques such as the use of iron woks and cooking over coffee wood and charcoal in the Josper is used daily to create the menu.

Set amidst the design forward Hotel Indigo Bali Seminyak Beach, this 25-seat venue has a tiny a la carte menu to match, plus a 4 and 6-course tasting menu which can be bridged with cocktails. Savour the local flavors of Indonesian and Balinese cuisines in sophisticated rustic-chic surrounds. Experience signature dining at Salon Bali, where regional specialties meet the island’s distinctive cuisines. After your traditional rahajeng wenghi greeting and hand-washing ritual, expect locally sourced ingredients, fresh herbs and vibrant spices that form artisanal Balinese dishes.

Executive chef Nic Philip describes the menu as “reflections of local flavors I like or what has inspired me throughout the last seven years in Indonesia, the dishes are not traditional yet I push to have the authentic taste and spice make up.”

One of the most popular mains among guests is the duck breast with squid boiled noodle (traditional name, mie rebus). The perfectly cooked duck breast is served with noodles made out of squid. The sauce is inspired from a recipe Chef Nic tried in Padang, the flavoring is more towards a nyonya laksa without the coconut milk and more of a heady spice kick. Nic says that the spice is almost like an Indian Malabar-like dry spice. There is a heavy Indian heritage influence in Padang that all the spice shops at the pasar are actually run by Indian Indonesians.

If you’re looking for heartier fare, try the satisfying forktender piece of beef short rib. Cooked sous-vide for 48 hours before it is finished over a charcoal grill. It was served with an updated carrot lawar (Balinese mixed vegetables commonly served with protein) and a very rich kluwek sauce. Our recommendation for dessert would be Salon Bali’s modern take on the traditional cendol using liquid nitrogen. Elements of the cendol are quick frozen by the liquid nitrogen to give a very cold and memorable end to the meal.

As part of its dedication to consistently innovate, Salon Bali recently introduced a special dining experience available every full moon in each month. Named Purnama, meaning full moon, this unique dining experience pays homage to Balinese-Hindu tradition where the evenings are considered sacred. Purnama aims to treat diners to a unique culinary journey inspired by the local culture or to a one-time chef collab between Nic and another culinary genius from in and around Bali. Your full moons will never be the same again.

Hotel Indigo Bali Seminyak Beach
Jalan Camplung Tanduk No.10, Seminyak, Bali
T: +62 361 2099999
Instagram: @hotelindigobali, @salonbali.bali

Written by FoodieS Photographs by AKI January 12, 2019.