Situated along the vibrant southern coast of Bali, COMO Uma Canggu embodies the essence of a sophisticated beachside retreat. This luxurious haven provides breathtaking views of a beach known for its world-class surfing breaks, inviting guests into a world where understated elegance meets relaxed coastal charm. Designed by renowned architects Paola Navone and Koichiro Ikebuchi, the resort features 119 exquisitely crafted rooms, suites, residences and penthouses that blend contemporary design with a strong sense of comfort.
The appeal of COMO Uma Canggu goes beyond its architectural beauty. At the heart of the resort is the iconic COMO Beach Club, a beachfront sanctuary that redefines casual dining with style and sophistication. Led by talented Executive Chef Kadek Sugiantara, this modern surf shack creates an inviting atmosphere for guests to indulge in delightful dining experiences. From the Lazy Grazing Sunday Brunch to an all-day menu inspired by fresh, regional ingredients cooked on a wood-fired grill, every dish celebrates flavour and quality. Live acoustic performances and DJ sets enhance the sensory experience, making each visit feel like a celebration of life by the sea.
Located at the resort’s lobby level, glow Juice Bar offers a selection of healthy dishes just steps from the beach. With a grab-and-go concept, glow serves a tempting selection of cold-pressed juices, nutrient-packed smoothies and light yet satisfying bites. Each sip and bite is thoughtfully crafted to nourish the body and uplift the spirit. Guests can enjoy freshly brewed coffee, rejuvenate with signature COMO Shambhala juices, or indulge in health-forward options like oatmeal porridge, avocado toast, quinoa bowls and the delicious tarragon chicken sandwich.
E: Could you tell us a little about your culinary background and the experiences that have influenced your cooking style?
A: I spent several years in the Caribbean, the Maldives and other countries such as Thailand, Singapore and Bahrain for various events. During this time, I observed many executive chefs from diverse backgrounds and techniques. I implemented their unique methods that resonated with me, allowing me to create dishes rooted in my flavour background, which is Southeast Asian cuisine.
E: You are no stranger to the COMO brand, having worked with the company in Turks and Caicos and the Maldives. What sets this brand apart from others in terms of culinary offerings?
A: The brand’s philosophy and standards serve as pillars and guidelines for our culinary operations and menu creations. As chefs, we must incorporate these standards and philosophies into our dishes by utilising local ingredients and influences, making our offerings unique.
E: Now, at COMO Uma Canggu, what are your culinary goals moving forward with the property?
A: My goal is to create a dining experience that makes guests feel at home, striving to ensure their comfort. We place additional focus on engaging all five senses to enhance the dining experience. Guests will be greeted at the table with the scent of our signature Invigorate, along with a cold face towel. The beautiful view of Pantai Batu Mejan will soothe the eyes, while the carefully selected furniture, vibrant décor and linens will delight the senses. A thoughtfully curated playlist will play in COMO Beach Club, tailored to enhance the auditory experience, and finally, flavourful, nourishing cuisine will be served to delight the palate. We aim to provide guests with a holistic experience while dining in our restaurant.
E: In your opinion, what qualities define a great chef?
A: A great chef is not only skilled at cooking and presenting outstanding dishes but also knows how to utilise all parts of an ingredient. Moreover, a great chef should connect with and inspire their team, all while prioritising guest satisfaction.
E: How would you describe your cooking style?
A: My cooking style emphasises utilising the full potential of the ingredients themselves. I primarily use local ingredients and incorporate local influences into the menu with a straightforward presentation.
E: How challenging is it to maintain a high level of culinary creativity?
A: The challenge mainly arises from the consistency of ingredients, particularly in areas with fluctuating seasons. To address this, we typically align our menu with seasonal ingredients to ensure consistency.
Highlights
- Chilli Sambal Crab
- Cacio e Pepe Zucchini Blossoms
- Stockyard Gold Sirloin
Exquisite Taste Volume 46
COMO Uma Canggu
Jalan Pantai Batu Mejan, Echo Beach
Bali 80361, Indonesia
T: (+62) 3616202228
E: como.uma.canggu@comohotels.com
W: comohotels.com/como-uma-canggu
IG: @comoumacanggu
