This was published 8 years ago
Where to eat in Bali, Indonesia: Chef Matthew McCool
Sampling the fabulous local flavours - that's what eating out in Bali should be all about, says former NSW chef Matthew McCool.
Matthew McCool.
Award-winning chef Matthew McCool grew up on the NSW Central Coast.
An apprentice at Peter Gilmore's Quay, McCool then worked in several Michelin-starred restaurants, including under Gordon Ramsay and Tom Aiken. He headed Aria in the Shangri-La Beijing where he won Time Out Chef of the Year, then headed Altitude at the Shangri-La Sydney. McCool is now at W Retreat & Spa Bali. See wretreatbali.com.
WHAT'S YOUR FAVOURITE TABLE IN BALI?
A top Starfish Bloo dish is grilled Kalimantan giant river prawn.
Being modest, I'd have to say Starfish Bloo's table out on the deck. Kicking back during Sunday brunch and watching the waves roll in while the DJ plays Sunday sounds, it's hard to beat. The sunset is also amazing.
THE LOCAL FOOD DISCOVERY OF THE PAST YEAR?
River prawns, they are massive. The meat is firm and has a deep, fresh flavour. You can buy them from the Jimbaran fish markets. Get there early to see all the boats coming in with the days' catch.
WHAT IS BALI'S BEST-KEPT FOOD SECRET?
There's a lovely little modern Indonesian place called Bambu Restaurant next door to the W Retreat & Spa Bali. The menu is incredible, embracing tons of local flavours and the dishes are quality with great presentation. To top it off, the tables are surrounded by water so it is a very relaxing experience. (Jl. Petitenget No.198, Kuta Utara)
PLACE TO GO ON A DAY OFF?
I enjoy walking the beach from Seminyak to Legian. There are all these amazing beachside cafes that serve honest good food with relaxed and smiling staff. Also, eating fresh seafood in Jimbaran is an experience not to be missed. I love sitting on the beach eating the freshest, grilled seafood at Menega Cafe. A must-try is the coconut-roasted barracuda, it doesn't disappoint. See menega.com.
FAVOURITE INDULGENCE IN BALI?
Heading to the rice fields in Ubud. This is a picture-perfect experience and a great way to indulge in local culture. You can see how each little village produces their own craft using the materials they have on hand, for example, the stone carvings which we use for some of the plates at Starfish Bloo or the wooden plates that are perfect for different presentations.
WHAT SHOULD A VISITOR AVOID, FOOD-WISE, IN BALI?
Avoid falling back on the norm foods, for example, burgers and any foods that you are used to. Bali has some incredible food so get out there and sample the local flavours.
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