Often dismissed as predictably mundane, the kids’ menu is being reimagined by professional chefs in Bali
through thoughtful flavours, better ingredients, and creativity.
Yoann Mathy
Executive Chef at The Apurva Kempinski Bali
For Yoann Mathy, children’s menus deserve far more thought than the usual lineup of predictable comfort food. The executive chef of The Apurva Kempinski Bali believes young diners should be approached with the same creativity and care as adults, an outlook shaped in part by his nine-year-old daughter, whom he calls his “most honest taster” when it comes to kids’ dishes. Her candid feedback has shown him that children are often more curious and perceptive than they are given credit for, particularly when dishes feel playful, colourful, and thoughtfully presented.
Rather than overcomplicating children’s food, Chef Mathy focuses on refinement through better ingredients, balanced flavours, and subtle techniques that elevate familiar favourites without losing their sense of comfort. Fresh herbs, house-made sauces, and vibrant presentation can transform a simple dish into something memorable while still remaining approachable for younger palates. At the same time, he sees one of the greatest challenges as balancing familiarity with discovery – creating meals that satisfy both a child’s curiosity and a parent’s expectations around nutrition.
For him, simplicity remains the key. A successful children’s dish does not need excessive components, only the right ones. “If something feels too complicated, it loses its appeal,” he says, echoing the honest perspective of his daughter. The result is food that feels wholesome, flavourful, and effortless all at once.
Tiny Table
“If I were to design a unique dish for a kids’ menu, I would create a ‘build-your-own’ dish that encourages interaction. It allows children to explore different combinations while naturally introducing balance, making the experience both fun and meaningful.”
Bayu Retno Timur
Executive Chef at Mandapa, a Ritz-Carlton Reserve
At Mandapa, a Ritz-Carlton Reserve, Chef Bayu Retno Timur approaches the idea of a kids’ menu far beyond convenience food and familiar beige plates. Instead, he sees it as a chance to introduce younger diners to thoughtful flavours, quality ingredients, and a more meaningful relationship with food from an early age.
Chef Bayu believes the secret lies not in making dishes more complicated, but in making them better. Familiar favourites can be subtly elevated through proper techniques, fresh seasonal produce, and cleaner, more natural flavours. A classic fried chicken dish, for example, may be reimagined as a lightly crusted version infused with gentle herbs, served alongside colourful vegetables and a naturally sweet purée. The dish remains approachable, yet feels far more nourishing and refined. “Creativity also comes from understanding children’s curiosity,” he explains, noting that younger diners are often more adventurous than adults expect when food is presented in an engaging and non-intimidating way.
Balancing children’s preferences with parents’ expectations remains one of Chef Bayu’s greatest considerations, particularly when introducing healthier ingredients and new flavours without losing familiarity. For him, the answer lies in simplicity: clean flavours, balanced nutrition, and approachable presentation. “In a luxury experience, simplicity executed perfectly is far more powerful than complexity,” he says – a philosophy that, in children’s dining, is ultimately about creating joy and curiosity around food.
Tiny Table
“For a unique kids’ dish, I would create a Garden Discovery menu. It’s a playful yet refined dish inspired by nature featuring soft herb-infused chicken or fish bites, and mini vegetable preparations (can be carrot puree, sweet corn, baby greens or potato with natural sauce). It’s an interactive plating experience where kids can explore textures and colours. The idea is to make the dish both educational and enjoyable – encouraging children to discover ingredients in a fun, sensory way while still delivering balanced nutrition.”
Gusti Putra
Executive Chef at Umana Bali, LXR Hotels & Resorts
At Umana Bali, LXR Hotels & Resorts, children’s dining is guided by the same philosophy that shapes the rest of the culinary experience: thoughtful cooking rooted in quality ingredients and understated refinement. For Gusti Putra, a kids’ menu should never feel disconnected from the kitchen’s identity, but rather a simplified interpretation of it – approachable for younger palates while still carrying the same sense of care and enjoyment.
Instead of relying heavily on fried or processed dishes, Chef Gusti prefers to focus on freshness and proper technique, elevating familiar favourites through subtle touches such as gentle herbs, light sauces, and more vibrant presentation. The intention is not to make dishes overly sophisticated, but simply more thoughtful. “A dish can feel elevated simply by looking fresh, balanced, and nicely arranged,” he explains, noting how presentation alone can transform a child’s dining experience.
One of the greater challenges, however, is balancing children’s natural preference for sweeter flavours with the desire to create dishes that feel nourishing and well-rounded. For Chef Gusti, the solution lies in restraint – keeping flavours mild yet satisfying, while incorporating balanced portions of protein, vegetables, and fresh ingredients. Presentation, too, remains clean, colourful, and uncomplicated. In the end, simplicity is what resonates most with younger diners.
Tiny Table
“I would create a mini rice bowl. It would begin with a simple base of steamed rice, then children could choose their preferred protein, such as grilled chicken, fish, or egg, along with a few colorful vegetables and a mild sauce like teriyaki. It is easy to enjoy, balanced, and also gives children a sense of choice, which makes the meal feel a little more interactive.”
Joseph Antonishek
Executive Chef at Karma Group
Playfulness sits at the heart of Joseph Antonishek’s approach to children’s dining, where the experience is designed to feel just as engaging for younger guests as it is for their parents. Menu titles such as “I want a puppy pizza” and “I’m feeling crusty grilled cheese!” are intentionally created to spark laughter and curiosity at the table, turning mealtime into something interactive rather than routine.
Beyond the playful presentation, Chef Joseph applies the same ingredient-led philosophy found across the restaurant’s menus, favouring fresh produce and straightforward cooking over heavily processed dishes. Familiar favourites remain approachable, yet feel more thoughtful through quality ingredients and careful preparation that allow natural flavours to stand out.
The real challenge for Chef Joseph lies less in the food itself and more in keeping children engaged throughout the dining experience. “The kids aren’t dining; they are consuming food while in most places being bored out of their minds,” he says candidly. Instead of resisting that reality, the team embraces it through colouring books, approachable dishes, and even tableside magic tricks, while proteins are served alongside sides ranging from organic Bedugul vegetables and rice to french fries, depending on parental approval.
Tiny Table
“I would create something that keeps them busy and quiet while occupied, preventing the kids from running unsupervised in the dining room.”
