The Ritz-Carlton, Bali has unveiled Bejana by Petty Elliott, a new chapter for its Indonesian restaurant developed in collaboration with chef, author, and culinary advocate Petty Elliott. The collaboration focuses on Indonesia’s regional cuisines, local ingredients, and traditional cooking techniques, with a menu designed to reflect the diversity of the archipelago.
Bejana has long centered its dining concept on Indonesian culinary heritage. Its name refers to a traditional vessel used to prepare and serve food, reflecting the restaurant’s focus on regional recipes, local knowledge, and hospitality.
The collaboration with Petty Elliott builds on that direction. With nearly three decades of work documenting and promoting Indonesian cuisine, Elliott has established a career spanning cooking, writing, education, research, and collaborations with international hotels. Her work has focused on bringing greater attention to the culinary traditions and ingredients found across Indonesia.
For the new menu, Elliott worked with The Ritz-Carlton, Bali’s culinary team under Director of Culinary Chef Raymond Siek. Rather than significantly reinventing traditional dishes, the menu takes a more restrained approach, emphasizing cooking techniques, ingredients, and the regional identity behind each preparation.
One of the featured dishes is Red Snapper with Bumbu Woku, which uses locally caught red snapper wrapped in banana leaves and served with locally grown fern. The dish draws from the aromatic flavors of North Sulawesi’s woku, while incorporating herbs and spices also found in Bali’s base genep seasoning.
Another highlight is Tempe Satay, which puts a locally produced tempeh at the center of the dish. The tempeh is prepared using a traditional bacem method before being grilled over charcoal, resulting in a combination of sweet, savory, and smoky flavors.
“Indonesian cuisine has so many layers,” said Chef Petty Elliott. “Every island, every community, and every family has its own way of telling stories through food.”
The collaboration also reflects Bejana’s broader focus on connecting food with the people and places behind it. According to The Ritz-Carlton, Bali, the menu is intended to preserve the character of regional dishes while introducing them to diners through a contemporary restaurant setting.
To mark the launch, The Ritz-Carlton, Bali will host a special menu event on 24 August 2026, beginning with a sunset aperitif featuring Indonesian-inspired canapés, traditional rindik music, and Balinese dance. The evening will continue with a multi-course dining experience, with selected dishes prepared at live culinary stations inside Bejana’s Culinary Cave.
Bejana by Petty Elliott will continue as a year-long collaboration, bringing together the restaurant’s existing focus on Indonesian cuisine with Elliott’s work in preserving and sharing the country’s culinary traditions.
Bejana by Petty Elliott
The Ritz Carlton Bali, Sawangan, Benoa, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
