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Bali, Indonesia

The luxurious St Regis resort of 124 suites and villas in lavish landscaped gardens by guru Bill Bensley (Oberoi, Four Seasons) has many remarkable features, from the Remède Spa and King Cole Bar (its signature Bloody Mary features jicama, cucumber and brown sugar) to an orchid pavilion and hammock garden. But most visitors make a beeline for the ethereal white pavilion of Kayuputi to dine beside the sea on chef Oscar Perez’s inspiring international cuisine.

Book a prized terrace table above the beach and the frangipani-fringed pool and start with Alaskan king-crab maki rolls or Pacific oysters with ponzu, soy and ginger dressing. The Philippines-born Perez came here from W Maldives but grew up in Europe. His classic French training shines in a dish of seared free-range chicken with duck foie gras, and a spectacular dessert of violet-flavoured diplomat and blueberry sablé Breton capped with a spun-sugar dome and towering antenna. It looks as though Dr Seuss has been let loose in the kitchen but the flavours are far from comical. Average three-course dinner price around $100.

Asian inspired Haute Cuisine

Oscar Perez, Executive Chef Agung Gede

Work Time:
Lunch: 12:00 - 17:00
Dinner: 18:30 - 23:00
Astor Diamond Champagne Brunch: 12:00 - 15:00 (Sundays)

The St. Regis Bali

Atmosphere: Elegant and Stylish



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