Two years after its inception, SIKI still upholds its distinctive identity, a fusion of Japanese precision and Balinese tradition, while expanding its family of offerings with bespoke cocktail bar KALIH and beachfront café AMIKAN.
It’s easy to count SIKI off as another run-of-the-mill restaurant that uses fusion as a mere tool of elevation. But, all it takes is one taste, and those assumptions would immediately be broken. Fusion might not even be the right word to describe this charming dining venue; the food is undeniably Japanese, but there are unmissable details that pay homage to the characterful Bali.
The first indication of this is its name. Locals may recognise it as the Balinese word for one, but it’s also a play on the word shiki, which means four seasons in Japanese. This philosophy is visually translated through the dining room, where sculptural sakura trees climb and akari-style paper lanterns meet woven rattan ceilings and handmade songket textiles within a space with circular motifs, resembling a zen garden. It is also reflected in the menu, a harmony of two distinct culinary identities that follows the seasonality playbook.
Executive Chef and Owner Vincent Hiew plays to his strengths, having fallen in love with modern Japanese cooking during his tenures in Nobu kitchens across Perth, London, Tokyo, Barcelona, and even aboard the Crystal Cruises. He isn’t particularly fussed about notions of authenticity or novelty. Instead, he allows local ingredients and his flavour memory (a chef’s muscle memory, as he puts it) to guide each creation to a balance between different tasting notes and textures.
That approach is synthesised through signature dishes like Beef Tataki Enoki Wrap, which presents Balinese-spiced enoki mushrooms tataki-style, or the char-grilled Umami Kecombrang Chicken, whose smoky hints are given a refreshing and aromatic lift from the yazai-zuke and torch ginger marinade. Others are more subtle demonstrations: Tri Taluh, for example. It means three eggs in Balinese, referring to the sous vide egg yolk sandwiched between two crisped up discs of brioche, as well as the ikura (salmon roe) and caviar on top, which pays tribute to Bali’s land-meets-sea landscape.
Seasonality also plays an important role in the newly introduced SIKI’s Signature Tuna Cutting Show Series, held four times a year. Chef Vincent himself performs the ceremonial breaking down of the whole fish, while guests watch and anticipate slivers of sashimi fresh off the bone. The fish is then turned into a specially curated tasting menu pertaining to the current season; the summer iteration, for example, weaved lime, unripe mango, and watermelon into its spread.
Two years into its operations, SIKI doesn’t show signs of slowing down. On the contrary, the restaurant is expanding, inviting guests to experience its beachfront venue in different ways.
Its first addition arrived last May as KALIH by SIKI opened its doors. Billed as a Cocktail Bar and Research & Development Room, the 16-seater space extends the Japanese-Balinese philosophy into bespoke cocktails by paying homage to the spirits, ingredients, and distillation traditions of both cultures.
The KALIH experience begins with a conversation between the guest and mixologist, who will concoct a bespoke drink based on mood and preference. Situated at the lobby, it could be guests’ first welcome as a prelude to dinner or a seamless transition to nightcaps before heading home.
AMIKAN by SIKI is the latest extension, debuting two months after. Designed as an all-day beachfront destination, this charming café is a much more casual counterpart to the restaurant. Patrons can find the typical treats like matcha and coffee, but its highlight is a lineup of taro lattes. They pair well with a variety of sandos, whether sweet or savoury, as well as desserts like the Miso Brûlée Tart and Chocolate Sacher Cake.
These companion venues act as more than mere attachments to the SIKI ecosystem. They transform the way visitors can interact with and experience its Japanese-Balinese sensibilities, allowing for a more dynamic encounter where every visit feels personalised and no two visits are the same.
“SIKI isn’t particularly fussed about notions of authenticity or novelty, rather strikes a balance between Japanese precision and Balinese character.”
Exquisite Taste Volume 52
SIKI
W: siki.co
IG: @siki__bali
