Kayuputi at The St. Regis Bali Resort

Kayuputi at The St. Regis Bali Resort

Blue Swimmer Crab Meat

In Bali’s rich and vibrant dining scene, Kayuputi might not need another introduction as the restaurant is arguably in a whole different league among its counterparts. Part of the posh The St. Regis Bali Resort, every single aspect at Kayuputi is soaked in opulence. Inspired by the classiness of The Hamptons, the restaurant boasts a white palette adorned with a contemporary touch of Indonesia – perfectly complementing the unrivalled backdrop of the Indian Ocean.

Led by the much-admired and award-winning Executive Chef Agung Gede, Kayuputi’s world-class culinary team aims to use the freshest and highest-quality ingredients, meticulously combining unmistakeable Asian flavours with refined Western influences and techniques and serving diners an array of Asian-influenced haute cuisine unlike any others.

To give first-timers an idea of what Kayuputi is about, the restaurant serves the freshest seafood from local waters, imported specialties from Japan, wagyu beef from Australia and selections of Sturia and Prunier caviar, among many more exquisite delights. An exclusive eight-course degustation menu is served daily, and further enhanced with the wine pairing, curated by the resort’s 11-time Wine Spectator award-winning Sommelier Harald Wiesmann and his team. The Sunday brunch at Kayuputi is a game-changer, with Champagne, oysters and endless other fine dishes served to your table.

One of the delightful dishes at Kayuputi is the soy-marinated Tasmanian salmon with slightly pickled vegetable, coriander sour cream, coconut milk pearls and lime-soy fluid, in which Agung successfully achieves finesse in something simple yet elegant.

The Chef’s Perspective

Executive Chef Agung Gede

“Kayuputi is beachfront dining where taksu [the Balinese concept of charisma and artistic inspiration] proves soul, creativity, innovation and artistry of cuisine in every single dish. In every dish, I carefully combine the ingredients to ensure it speaks for itself without fusing and creating over-powered dishes. The word ‘compromise’ is not a word used in my cuisine, but ‘commitment’ is.”

Chef’s Choice

  • Char Grilled Octopus
  • Black Angus Beef Fillet done medium rare
  • Nyegara-Gunung


The St. Regis Bali Resort

ITDC Lot S6, Nusa Dua

Bali 80363, Indonesia

T: +623618478111

E: kayuputi.bali@stregis.com