Ryan Clift, Singapore’s award-winning chef-owner of the famed Tippling Club, Open Door Policy, Open Farm Community and Ding Dong, has brought his culinary expertise to Bali with the recent opening of Grow – a restaurant all about sourcing, producing and crafting locally.
Opened in December in collaboration with the restyled L Hotel, Grow promotes local produce through a sustainable business model, local entrepreneurs and Balinese farmers. Presenting an all-day dining experience with a dynamic menu to boot, this gastronomic newbie is based around the day’s available produce to curate healthy dishes with plenty of greens, rustic handmade pastas, salads and fresh soups.
With numerous accolades under his belt, from being ranked as one of Asia’s 50 Best Restaurants 2016 to climbing his way to the Top 20 of The Miele Guide, Grow has already become another addition to Ryan’s list of successes and an affirming demonstration of his ingredient-based approach to exceptional cooking.
“Bali has been one of world’s most popular holiday destinations, but it’s pretty much a new emerging spot for gastro tourism, and I’d love to be part of it.” Ryan said.
