CHEF MASTERCLASS
Ceviche Classico at PICA
Penelope Williams
Maurizio Bombini
Nasi Campur a la Bali Asli
Parmigiano Ravioli a la MAURI
Lure of the island Eve Tedja talks to three chefs and restaurant owners who found their way to Bali and decided to make it their home.
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hat is it about Bali that attracts international chefs from far and wide to set up their own restaurants on what is fondly dubbed as the Island of the Gods? It’s hard to think of another near-perfect destination that boasts friendly people, sun-kissed beaches, incredible surfing opportunities, and of course, an abundance of fresh and exotic produce all year round. Bali’s dining landscape has evolved significantly over the last decade to embrace various types of cuisine. Be it rustic
10 6 epicurevietnam
Indonesian fare, Italian cuisine, a healthy spa menu or cutting-edge cocktails, Bali is in a class of its own when it comes to culinary excellence. As these three chefs can testify, their arduous journeys in climbing the culinary ladder involve training under seasoned chefs, working gruelling hours, and living in several different countries. These experiences have all paved the way for their new chapters in Bali. Read on for their stories.
PHOTOS BALI ASLI, MAURI AND PICA SOUTH AMERICAN KITCHEN
Cristina Encina
