While the island’s fine dining scene leans westward, Ikan Restaurant & Bar at The Westin Resort Nusa Dua, Bali seems to break this unspoken rule by being bold with Indonesian flavours. Their latest menu, featuring signature dishes from across the archipelago, continues to prove itself as a delight for guests who are keen on exploring local fare with an elegant flair.
Created from the exceptional hands of Head Chef Mohamad Raviel, this new menu began with a simple question: Why should modern cuisine always look Western? After years of training his classical techniques and working alongside internationally recognised chefs, he found himself returning to the flavours that shaped his childhood. The result is a menu that celebrates Indonesian cuisine not by reinventing it beyond recognition, but by refining it with thoughtful technique while preserving its soul.
“When I entered the industry, we learned French, Italian and other Western cuisines,” Chef Raviel explains. “Then I realised Indonesia is incredibly rich. Why can’t our own food become part of modern cuisine?” That philosophy now defines every plate that leaves Ikan Restaurant & Bar’s kitchen.
Rather than chasing novelty for its own sake, the menu embraces familiarity. Classic flavours remain intact, while textures, presentation, and balance are carefully elevated. This approach allows both Indonesian diners and international visitors to experience local cuisine in a way that feels authentic yet accessible.
Each standout dish reflects a different regional thread of Indonesia’s culinary fabric. Batagor, for instance, takes diners to the streets of Bandung in West Java. Oblang is a riff on the Betawi durian-based dessert. There’s also Ikan Bakar, an homage to the restaurant’s moniker, while the Bugis-inspired Lawa Bale perfectly captures the restaurant’s coastal identity.
There is one, though, with particular significance for the chef. Balakutak encapsulates Chef Raviel’s personal story of growing up in Bandung with the humble black cuttlefish dish as one of his childhood favourites. Its dark rustic appearance often discouraged others from trying, but its comforting flavours stayed with him. Today, he transforms that nostalgic memory into an elegant, contemporary interpretation, hoping one day to serve it to his father as a tribute to where his culinary journey began.
Equally noteworthy is the beverage programme led by bartender
Deni Alan Hartono, whose sustainability-driven cocktail Segara Alchemy recently earned the Indonesia winner title at the Marriott International Sustainable Bartender Championship Indonesia & Malaysia 2026. Inspired by Bali’s coastline, the cocktail combines smoked cakalang (skipjack tuna) oil with thoughtfully repurposed ingredients, embodying creativity through responsible mixology. The victory sees Deni representing Indonesia at the APAC Finals, further strengthening Ikan Restaurant & Bar’s growing reputation as one of the island’s most exciting culinary destinations.
Ultimately, Ikan Restaurant & Bar’s newest chapter is not simply about introducing new dishes. It is about giving Indonesian cuisine the contemporary platform it deserves, one that honours heritage while embracing the future. Under Chef Raviel’s leadership, every plate becomes an invitation to rediscover familiar flavours through a fresh perspective, proving that sometimes, the most exciting taste of now is the one that has been with us all along.
HIGHLIGHTS
- Batagor, fried fishcakes served with a rich peanut sauce
- Balakutak, charcoal-coloured cuttlefish with authentic Sundanese seasoning
- Ikan Bakar, a fresh fish marinated in a rich blend of spices, then grilled to smoky perfection
Exquisite Taste Volume 52
Ikan Restaurant & Bar
at The Westin Resort Nusa Dua, Bali
ITDC, Nusa Dua
Bali 80363, Indonesia
T: (+62) 361771906
E: dining.bali@westin.com
W: ikanrestaurant.com
IG: @ikan.bali
