Chefs take centre stage for live action cooking against sparkling sea views
In its latest enhancement, Four Seasons Resort Bali at Jimbaran Bay has relaunched Taman Wantilan restaurant with a new design and concept, which sees the chefs take centre stage with live action cooking against sparkling ocean views.
Setting a new standard in upscale yet relaxed dining, Taman Wantilan emerges from a major renovation with a chic new design that maximizes the views of Jimbaran’s curving 3-mile beach and dusky sunsets. Previously an all-day à la carte venue, the restaurant now offers an impressive array of Asian and Western cuisine at 9 live action stations.
Specialty chefs display their craftsmanship at new show kitchens in the middle of the open-air, Balinese-style dining pavilion. Every sense is aroused as the chefs prepare dishes à la minute, using the highest quality ingredients and catering for individual preferences to provide diners with a completely customized experience.
Indian Specialty Chef Anil Naudiyal attracts an audience as he hand-makes naan and fires up the tandoor for succulent lamb chops and kebabs. Every craving is satisfied at the sizzling teppanyaki grill, streetfood-style laksa and noodle station, seafood-on-ice and sashimi bar, salad shaker bar, carvery and homemade pasta station.
Save room for dessert by award-winning Executive Pastry Chef Yusuke Aoki (Asia’s Best Chef in the Valrhona C3 Competition 2018), whose dainty French-style sweets fill the temperature-controlled Patisserie’s sleek glass cabinets. Children love the gelato and crepe station with dozens of toppings to choose from.
“Bali’s dining scene is constantly innovating and evolving, and we are delighted to be a part of this as we present a world-class dining experience at Taman Wantilan. The new concept offers an endless array of international cuisine, cooked fresh-to-order at the live action stations by our specialty chefs,” said Uday Rao, General Manager of Four Seasons Jimbaran Bay.
