Taste of Discovery

Taste of Discovery

Set in the heart of Bali’s famed fishing village, and equipped with a chef dedicated to sourcing organic local produce, Bamboo Chic at the recently opened Le Méridien Bali Jimbaran hotel brings a unique and orchestrated selection of Pan-Asian street food served from the open kitchen, with an added Balinese twist.

Abiding by a farm-to-table concept, Bamboo Chic works closely with local farmers, crafting a plated experience that stirs both the appetite and the mind. Taking advantage of Indonesia’s culinary playground, Australian-born Executive Chef Paul Lewis has created an impressive culinary concept in a celebration of West-meets-Asian cuisine, taking diners on an enriched and distinct culinary journey throughout Bali and beyond. Seafood is caught by the adjacent fishermen of Jimbaran, while fresh vegetables and meat are sourced directly from an organic farmer in Bedugul. Chef Lewis then fuses these vibrant flavours with Pan-Asian all-time favourites, reinterpreting the lost taste of Bali and the Indonesian archipelago into an explosive amalgamation of Asian delights.

“Le Méridien Bali Jimbaran is all about bringing a new perspective to foodies and travelers on how to discover Pan-Asian taste that authentically tempted the palate. In Bamboo Chic, creative-minded guests will journey the concept of putting together an inspiring dining experience, through how we serve the carefully curated dishes on the table – sharing foods and pass-around plates”, says Chef Lewis. And this is another great concept of Bamboo Chic’s; generous sharing portions that spark a convivial and humming atmosphere whereby diners swap, sample and share dishes. The sounds of satisfaction resonate throughout the restaurant in the form of enthusiastic adjectives, intensified by the interactions between guest and culinary masters. The restaurant’s idea of “discovery through the palate” is upheld by magnificent open kitchens, teeming with character as the expert chefs reveal how dishes are sourced and choreographed before they meet the guests’ chopsticks.

Look out for the chefs signature dishes, including wok-fried pork hock, accompanied by a sweet-yet-spicy chili dipping plum sauce and a medley of pickled vegetables. For a real taste of Bali, try the sate lilit of duck, mahi-mahi and pork, and sambal matah, matched with a Pan-Asian accompaniment of soy, chili and snake bean salad. Wash it all down with a selection of the finest wines by the glass from Starwood’s Wines of The World collection, or sip on the warm and sweet spices of Bajigur and Bandrek for a truly authentic Balinese tipple.

The 120-seat restaurant offers a variety of seating options, from oversized contemporary sofas to intimate dining under the stars by the lagoon. Bamboo Chic embraces a similar character to its hosting hotel, which is themed around space and water. Floor-to-ceiling windows overlook the lagoon pool, and the 1,300-square-meter saltwater pool makes for a striking centerpiece, not to mention the companionship of the nearby lapping waves. Oozing with contemporary elegance and showcasing a design centered around a passion for the arts and cuisine, Bamboo Chic has shaped a distinct epicurean journey where Asian culture meets Western finesse.


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