This time I’m not going to share about KZU but about their new sister Wabi Sabi, while KZU is more to the fresh food on their showcase/buffet display; Wabi Sabi offers izakaya concept with fresh food from their grill and some scrumptious a la carte menu with beer and sake selections.
Selain itu disini juga ada banyak menu-menu kreatif yang dibuat dari tahu, salah satunya adalah Tahu Empek-Empek; rasanya hampir tidak ada bedanya dengan empek-empek biasa dan lebih empuk, ditambah lagi saus empek-empeknya yang enak, pedas dan bikin nagih
As for the menu, they serve mostly in set menu meal with wide selections like udon, ramen, tempura, sushi, Japanese hamburger and much more; All made with authentic recipes from Nagoya
While waiting for our dinner, we can watch the stunning sunset with airport view on the right side of the beach and Four Seasons Hotel on the other side. As for the little ones, they might be tempted to run around and play by the beach
Frestro & Bar had become one of Petitenget’s fresh culinary additions, with menu designed by one of Indonesia’s rising Chef Mandif Warokka. All dishes were crafted from the freshest and finest ingredients produce from local farmers to satisfy the diners’ dining experience.
Ever since they open their door, SeaSalt Restaurant has appealed foodies’ eyes with Chef Vivian’s culinary creativities. Inspired by its coastal setting SeaSalt Restaurant serves Japanese infusion dishes with seasalt as the main ingredients of their signature dishes
Introduces a progressive approach to Indian cuisine with its ‘Indian tapas’ concept. With emphasis
placed on the quality of ingredients and redefined presentation, the food at Tiffin is as Indian as it is
To start our dining experience the chef has prepared a couple canapés creation. Those canapés are Prawn Tail with Basa Gede Mayonnaise and Rendang Qromesqui with Sambal Matah which both were inspired by Indonesian cuisine.