The Apurva Kempinski Bali has established itself as Bali’s premier dining destination, offering an exquisite selection of culinary experiences that combine the rich flavours of Indonesia and the broader Asian region. With a commitment to sustainability, local sourcing, and culinary artistry, the resort’s dining venues serve as a platform for storytelling through food, capturing the essence of tradition while embracing innovation.
As part of the 'A Celebration of Culinary Arts' campaign, the resort continues to highlight Indonesia’s biodiversity and culinary heritage
As part of the 'A Celebration of Culinary Arts' campaign, the resort continues to highlight Indonesia’s biodiversity and culinary heritage by incorporating locally sourced ingredients, including those from its Rooftop Hydroponic Garden and a regenerative farm in collaboration with the Karangasem community in the north of Bali. The initiative aligns with The Apurva Kempinski Bali’s mission to preserve the nation's forgotten biodiversity and minimize food waste through sustainable kitchen practices.
Guided by Executive Chef Yoann Mathy, whose experience in Michelin-starred kitchens has shaped his culinary expertise, the Apurva Kempinski’s dining venues showcase a dedication to excellence and collaboration. Alongside a team of internationally renowned chefs, exceptional local talents bring their distinct creativity and expertise, ensuring every dish is a masterpiece.
Pala Restaurant & Rooftop Bar: Refined Comfort and Sunset Sophistication
As a cornerstone of The Apurva Kempinski Bali’s culinary landscape, Pala Restaurant & Rooftop Bar offers a dining experience that seamlessly blends indulgence with elegance. Mornings begin with an opulent breakfast spread, featuring both à la carte and buffet options. Under the expertise of Executive Sous Chef Bopanna T. Nanaiah, the restaurant presents an exquisite selection of international and Indonesian cuisine. A highlight is the authentic Indian dishes, crafted with precision and care—an homage to Chef Bopanna’s heritage and culinary mastery.
As the sun sets, the Rooftop Bar brings a sense of intimacy, inviting guests to unwind with expertly crafted cocktails. One standout is the Signature Cocktail, Acaraki, a pandan leaf infused arak creation that pays tribute to Indonesia’s traditional concoction of Jamu. Surrounded by serene ponds and lush greenery, the ambiance sets the stage for a sophisticated evening beneath the Bali sky.
Reef Beach Club: A Laid-Back Oceanfront Feast
Under the leadership of Head Chef Andi Nugroho, Reef Beach Club delivers a relaxed yet refined beachfront dining experience, where fresh ingredients and bold flavours take center stage. With over a decade of expertise in Bali’s fine dining scene, Chef Andi brings creativity and precision to every dish, ensuring that each offering reflects his dedication to culinary excellence. His experience leading teams in some of Bali’s top beach clubs has shaped his ability to craft dishes that celebrate local flavours while maintaining a high standard of execution.
Guests can start their meal with house-made crackers paired with an array of flavorful sambals before indulging in the Cold Seafood Platter, featuring fresh tiger prawns, clams, and crab, perfectly complemented by Balinese-spiced mayonnaise. Meat lovers will savor the Babi Panggang Meat Platter, a mouthwatering selection of crispy pork genyol, bbq ribs, and traditional Urutan sausage, accompanied by the rich and flavorful Nasi Goreng Wagyu Beef. Enhancing the dining experience is The Journey of Gebogan cocktail series, inspired by Balinese ceremonial offerings that express gratitude for God’s countless blessings. Infused with the vibrant flavours of snake fruit, tangerine, and mango –fruits often featured in gebogan. With its inviting ambiance and Chef Andi’s expertise, Reef Beach Club offers a perfect blend of laid-back beachside charm and sophisticated flavours.
Koral Restaurant: Michelin-Star Expertise Meets Underwater Dining
At The Apurva Kempinski Bali, Koral Restaurant offers a one-of-a-kind underwater dining experience, where fine dining meets marine elegance. Under the leadership of Executive Chef Jean-Baptiste Natali, who boasts a Michelin-starred background, each dish is a testament to culinary precision, sustainability, and global influences. With over three decades of experience, Chef Jean-Baptiste Natali has honed his craft in renowned kitchens across France, Switzerland, the United Kingdom, the United States, Morocco, Dubai, Russia, the Philippines, China, Saudi Arabia, Maldives, Vietnam, and Thailand. His expertise shines through the Koral Gourmet six-course menu, where every dish is crafted with meticulous attention to flavour, technique, and presentation.
Starting with Gambero Rosso, a bisque-infused carabineros shrimp dish, sets the stage for an indulgent journey, followed by the Hokkaido Scallop with foie gras and hazelnut. The slow-cooked Black Cod melts in the mouth, complemented by velvety coconut foam, whilst the Australian Wagyu Beef with peanut-infused Maranggi sauce offers a refined take on Indonesian flavours. Desserts such as Agrumes, with lemon granita, and Chocolate made from 70% Cocoa, bring a sublime finish to the experience.
Adding to the prestige of Koral Restaurant’s kitchen is Chef Jean-Yves Emile Leuranguer, a Meilleur ouvrier de France (MOF) 1996 awardee, a distinction that recognizes the best culinary professionals in France. Having spent 13 years as Executive Chef at the legendary Fouquet’s Palace in Champs-Élysées, Paris, where he earned a Michelin star, Chef Jean-Yves brings an unmatched depth of culinary excellence to Koral Restaurant. His collaboration with Chef Jean-Baptiste Natali ensures that Koral Restaurant remains an unparalleled fine dining destination, blending world-class expertise with Bali’s vibrant flavors.
Bai Yun: The Art of Refined Hotpot
Bai Yun, meaning “White Cloud” in Mandarin, offers a luxurious take on traditional hotpot, guided by the expertise of Chef Ho Weng Kit. With 27 years of culinary experience across Malaysia, Singapore, France, and Indonesia, Chef Kit has mastered the art of crafting authentic flavours. His accolades include Champion de France for ice carving and the Golden Chef Hat in Pastry awarded by the National Academy de Cuisine. Now, he brings his meticulous craftsmanship to Bai Yun, ensuring an exceptional dining experience that blends tradition with innovation.
At Bai Yun, guests can indulge in an array of premium broths, ranging from collagen-rich slow-simmered options to the fiery intensity of Sichuan-style broth, creating a deeply flavourful experience. The Premium Set presents a feast of high-quality meats, seafood, and poultry, each cooked to perfection in bubbling broth. To add a personal touch, guests can craft their own dipping sauces at the custom sauce station, selecting from premium ingredients like XO sauce, sesame oil, and fresh garlic. Bai Yun is more than just a hotpot restaurant—it is a celebration of communal dining, elevated by Chef Kit’s passion for excellence and a commitment to authentic flavors.
Izakaya by OKU: A Masterful Take on Japanese Cuisine
Inspired by the award-winning OKU Restaurant in Jakarta, Izakaya by OKU at The Apurva Kempinski Bali offers a modern and interactive approach to Japanese cuisine. The experience is led by Head Chef Shunji Hasegawa, a highly skilled professional with over 31 years of culinary expertise across Asia. With a Michelin-starred background, Chef Shunji has mastered the art and philosophy of modern Japanese cuisine, blending innovation with authenticity. His deep passion for Japanese gastronomy has shaped his career, leading him to The Apurva Kempinski Bali, where he now crafts elevated yet traditional dining experiences at Izakaya by OKU.
The Oku Signature Bento is a testament to Japanese excellence, featuring Karasumi Pasta Ikura, silky Chawan Mushi, delicately seared Oku Aburi, crispy Oku Karaage, and the indulgent Truffle Gyu Don. The meal concludes with Mizu, the Water Mochi, a delicately textured dessert best paired with premium Ocha. The open-kitchen concept enhances the dining experience, allowing guests to witness culinary artistry in action as Chef Shunji and his team showcase their precision and craftsmanship.
A Culinary Legacy Redefined
Beyond the extraordinary dining venues experienced by What's New Bali during our 3D2N stay, The Apurva Kempinski Bali offers even more culinary gems. Selasar Deli, deeply rooted in Indonesian tradition, serves an array of traditional light bites and an all-day breakfast selection, with highlights such as Jamu, specialty coffees from across the archipelago, and a selection of sweet and savory treats. Meanwhile, L'Atelier by Cyril Kongo redefines the art of indulgence, seamlessly blending Kongo’s artistic lifestyle with breathtaking ocean views, Mediterranean tapas, premium cigars, ultimate spirits, and live entertainment. For a laid-back poolside retreat, Kubu Pool Bar invites guests to unwind with exotic drinks and endless soaking pleasures, ensuring relaxation under the Bali sun.
Through its 'A Celebration of Culinary Arts' campaign, The Apurva Kempinski Bali continues to set new standards in luxury dining. With sustainability at its core, the resort champions Indonesia’s rich culinary heritage while embracing global influences, creating a gastronomic adventure that lingers in memory long after the last bite.
The Apurva Kempinski
Jl. Raya Nusa Dua Selatan lot 4, Benoa, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
Phone: +62 361 209 2288
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