Review: Baba’s Restaurant, Bali
We already told you about the stellar party destination that is – as far as we’re concerned, the triple threat: top nosh spot, vibey bar and luxe villas, just minutes from Petitenget Beach in Seminyak, Bali.
When you’re out to party, they do say eating’s cheating. But we’re pretty sure it’s all part of the rich experience at Hu’u. In fact, Hu’u owner Sean Lee created Baba’s Restaurant to bring the revelry to new heights for devotees of his nightlife concept.
Baba’s is a fresh and authentic dining scene that pays homage to Sean’s South-East Asian roots. The first to bring Peranakan food to Bali, Baba’s now prides itself on serving soul food and importing the best and freshest of ingredients – such as chillis from Malaysia, which pop especially well in the hand-made sambal.
For the uninitiated, Peranakan food is a fusion of Malay, Indonesian and Chinese, which came about through the cultural exchange of Chinese migrants marrying local women in Singapore. Over time, Western traditions such as dining at a long table were adopted and have become part of the contemporary Peranakan experience.
Alfie is the head chef at Baba’s – he has those eyes that make you feel a bit uncomfortable, like he’s looking right into your soul to see what you’re hankering after. And he takes great pleasure in feeding you. His Tok Panjang (long table feast) platter is pretty special. This is where he assembles a degustation of mind-blowing Peranakan treats that open up the palate for the main course.
You’ll recognize favourites like Satay sticks – but these are made with snapper and squid, Australian rib-eye beef and grilled free-range chicken. Vegetarians are well catered for with dishes like bean curd salad with spicy sauce, papaya and green mayo salad, spring rolls made with chestnuts, Shitake mushrooms and carrots with delicious wild plum dipping sauce.
The signature dish is the Singaporean Laksa with a gravy so authentic and exquisitely flavorsome that you are instantly transported to Tanjong Katong – not that you want to be – you’re quite happy in Petitenget thanks very much, but it’s okay for your taste buds to go there!
The lava cake is a big crowd pleaser and the dadar gulung is extraordinary – served with house-toasted coconut, palm sugar and an unexptected twist – Kahlua and vanilla ice cream.
Floral and spicy cocktail pairings are also a house specialty. Too-cool-for-school mixologist, Jan, came to Hu’u from Nektar in Singapore and brought his dab hand with him. His Middle Eastern background, gives him a special edge, creating bespoke East meets West cocktails to complement the Asian spices and flavours within the food.
Hu’u folk do claim to have invented the Lychee Martini but we can also vouch for the Bellini – which packs Elderflower liqueur from France and the Grape Rickey – which is quite spesh and the cocktail of the month right now. Hu’u’s top shelf is really tops – it has many rare gems and is the only bar in Bali to have Pisco – Peruvian Brandy. You heard it here first.
So between Alfie and Jan (and their back of house), they’ve got you covered. Much like the villa experience, you know that the people at Baba’s are working hard to give you a good time – but there’s no real evidence of hard work; they seem to be enjoying every minute of it. And it’s quite contagious.
This article was sponsored by Baba’s Restaurant, Bali.