Five-star feasting, million dollar views and a world champion chocolatier - we checked out Hot New Table Taman Wantilan, and we weren’t disappointed.
Just when we thought Four Seasons at Jimbaran Bay couldn’t get any more fabulous, the resort’s ever-scrummy signature restaurant, Taman Wantilan, recently received a glamorous new makeover – and what a delicious, dazzling destination it’s become.
Once an all-day a la carte restaurant, Taman Wantilan has now transformed to become a jaw-dropping, interactive dining destination, peppered with live cooking stations and cooked-to-order cuisine that traverses the globe. From Indian dhal to homemade Italian pasta, all of the best bites from around the world are right here for the tasting – backdropped by Jimbaran’s breathtaking 3-mile, crescent-shaped beach.
Sizzling, stirring, chopping and sautéing, Taman Wantilan’s brigade of specialty chefs take centre stage here, showcasing their magnificent craft in the middle of an open-air, Balinese-style pavilion. With traditional architecture all around, paired with chic residential-style interiors and those million dollar views, the setting is elegant, sophisticated and just made for a long and leisurely feast…
The live feasting stations
While this new gourmet grazing concept resembles a magnificent buffet, the word simply does not do justice to this six-star banquet. You see, unlike most other buffets in Bali, you won’t find enormous piles of food here, sitting around as they’re prodded, poked and picked at. Instead, smaller portions are whipped up in front of your eyes to ensure utmost freshness, and most of the dishes are cooked-to-order, exactly how you like it.
Grazing our way across continents of cuisine, to our left, a theatrical Japanese Teppanyaki chef flips, chops and tosses high-grade Wagyu beef and soft tender scallops. To our right, the Indian tandoor is firing up, ready to chargrill succulent lamb chops and juicy kebabs, alongside rich and creamy curries and home-baked naan.
As fresh as the ocean air that ripples through the breezy dining room, seafood-on-ice shimmers at the sashimi bar, with fresh-from-the-net salmon, tuna and buttery gindara, smoked, served raw or rolled into delicate little flowers. The Singaporean chilli crab is another must-try, as are the dunes of freshly-shucked mussels and slightly shiny clams, briny from the nearby waters…
Finishing up at the carnivorous carvery, with its slow-roasted macadamia-crusted prime ribeye steak and luscious lamb rack, as well as a generous bowl of streetfood-style laksa from the noodle station, we stumble upon the sleek and heavenly air-conditioned dessert room, perched over a serene pond like a fantastical hidden grotto.
A real-life fairytale of treats, step inside and a glazed horizon of bespoke cakes, pastries and French-style sweets await, displayed inside glossy glass cabinets. At the helm of this dreamy dessert room is Executive Pastry Chef Yusuke Aoki – the recently-crowned World Champion of the Valrhona Chocolate Chef Competition, awarded after a five-hour public cook-off in New York City.
Right here you can taste Chef Aoki’s cinnamon, clove and poached pear baked tart, as well as his very own 64% organic Bali chocolate, which takes a gruelling 16 hours to make from scratch. It uses organic cacao beans from a family farm in Bali’s highlands, roasted and ground in-house to produce a smooth, silky texture. It’s reason alone to visit this new Jimbaran icon, and the perfect way to conclude such a sublime, five-star feast…
Sooo much more than “just” a gourmet banquet in an award-winning resort, Taman Wantilan ticks every gourmet box, and then some. It’s the magic formula of fabulous food, perfectly polished service and breathtaking views – all with that enchanting Bali vibe to remind you you’re in paradise.
With it’s breezy outdoor terrace (complete with cosy lounges to sink into at sunset) and a seemingly never-ending array of dishes from around the globe, this is a place to arrive early (try the Tiki cocktails at dusk – just in time for happy hour) and settle in for the evening, sampling signature staples from both East and West, until well after dark.
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