Bringing contemporary Latin cuisine to the island, MAIZE is a rather new restaurant that has quickly become a favourite among foodies. Sitting comfortably in the vibrant Berawa area, the restaurant is masterminded by veteran Chef Jethro Vincent, and founder and CEO of Kilo Collective, Joshua Adjodha.
Using his expertise in the kitchen, Chef Vincent has created a menu inspired by the name of the restaurant itself, which means corn, one of the most popular ingredients in all of South America. Aiming to create good times, the food at MAIZE is meant to be shared among friends, or loved ones.
Indulge your taste buds with delicious dishes ranging from the freshest ceviche featuring barramundi, heirloom cherry tomatoes and leche de tigre, or queso fundido, a savoury take on churros served with Mexican chorizo and cheese fondue. Moving on to the mains, find a creative fusion of meaty goodness in the form of build-your-own-tacos consisting mainly of suckling pig leg pibil, chipotle chicken, tempura fish, braised short rib, wagyu flank and more. Although the restaurant is inspired by Latin American cuisine, Chef Vincent also makes sure to add a Southeast Asian touch to complete the distinctive, unique taste.
Not only is the food scrumptious, the drinks are also serious business at MAIZE. Headed by award-winning mixologist Harris Mahendra, the bar programme delivers the best thirst quenchers for any moment, whether it is to complement the food or relax on the gorgeous outdoor patio. Still using Latin America as its inspiration, rum and tequila are the main attractions on the beverage menu. The Maize Colada is the perfect drink for tropical weather and is created using spiced rum with corn juice, coconut mix, lime juice, gomme syrup and egg white.
Exquisite Taste Volume 39
MAIZE
Jalan Subak Sari, Canggu
Bali 80361, Indonesia
T: (+62) 82145951329
