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⚠️Ranking: Ranked 44th in Asia's 50 Best Restaurants in 2026. The co-chefs are from the Netherlands and Indonesia.
💰Price: Tasting menu: 2500K Indonesian Rupiah; accompanying drinks: 850K; non-alcoholic drinks: 650K; average price per person: 1400 RMB.
🥗Food: Over a dozen courses + appetizers, coffee, and welcome snacks. Dined in three different areas.✅
💁Service: 11% service charge. The entire meal lasted 3 hours and was conducted entirely in English. However, they still spoke English constantly, including incomprehensible food terminology, making it quite challenging. If they truly considered the customer's perspective, they could easily have used an iPad for multilingual translation.
I really loved their kombucha. I tried several different types, each with unique textures, flavors, acidity, and fermentation levels. Even the cups were completely different… all made with local Balinese ingredients.
The ambiance was beautiful, especially the wooden door with the "Tree of Life," which perfectly showcased local craftsmanship and left a lasting impression. As for the taste and value for money, by Chinese food standards, it's a complete rip-off!
A bunch of plates, just three meat dishes: a bite of lamb, a slice of fish, and a tiny bit of octopus. The vegetables and seasonings are all grown in their own garden, so the cost is negligible.
I felt like all the money spent went into watching the chefs "paint"—a completely open kitchen, a bunch of art students cooking.
Even more extreme, it's gluten-free, dairy-free, import-free, and low in animal protein, so the lack of flavor is entirely understandable.
It's also cold; and sour. Because their specialty is local plants + unique fermentation.
They even have their own mushroom greenhouse, which they proudly showed us, cultivating shiitake mushrooms, king oyster mushrooms, straw mushrooms… which, to a Yunnanese person, was quite comical.
They scrimped and saved by using a few slices of artificial mushrooms to make a soup; one sip, and it was basically just our blended mushroom soy sauce.
Let me tell you about two particularly outrageous dishes: One was a tofu dish that had been fermented for three months, achieving a texture similar to Greek yogurt, but the taste was essentially Beijing-style fermented mung bean juice. It was served with three different jams, basically meaning you'd eat the stinky tofu with sugar.
Another dessert was called "A Whole Banana Tree," made with sliced and pickled banana peel, leaves, flowers, and stems, then sprinkled with honey. One bite and you're speechless. I wonder if the inspiration came from pig swill?
And, they probably knew it was awful, as the waiters took turns explaining it throughout; but no one asked, "How's the food?" This restaurant, touted as the hardest to book in Southeast Asia, was even listed in Asia's 50 Best Restaurants in 2026.
So, brainwash yourself: it's not about the food! It's about the experience. Don't treat this place as a restaurant; treat it as a tourist attraction, something new to see.
See how these chefs turn the kitchen into a laboratory 🧪, plates into petri dishes, and people into guinea pigs.
Open your mind, and the world is so much wider!
Fine dining
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