A lot has changed since the opening of InterContinental Bali Resort in 1993. Designed by the late Hendra Hadiprana, Indonesia’s acclaimed architect, the resort’s timeless design pays homage to Javanese and Balinese culture. It was one of the first luxury properties built along the coast of Jimbaran Bay, which was then a quaint fishing village with a long stretch of white sand beach and a prime spot for sunset views.
The resort underwent a complete renovation in 2015 and unveiled its refreshed look in 2022. While preserving its original design, the resort now exudes contemporary elegance with a touch of glamour. Guests staying with a Club InterContinental benefit will enjoy access to the revamped lounge, where complimentary breakfasts, afternoon teas, cocktails, and canapés are served.
Executive Chef Christoph Trocker joined the resort after this transformation. With over 30 years of experience working in luxury properties across China, Dubai, and Thailand, the Austrian native brings his wealth of expertise to elevate the resort’s culinary offerings. “I’m happy to say that I’m working with a team of experts. Some members of my culinary team have been here for over 20 years. They are strong in supporting each other, thoroughly dedicated to their crafts, always eager to learn, and never hesitate to approach things differently,” says the chef.
Currently, 95 full-time culinary team members are under his leadership. A chef de cuisine, along with one or two sous chefs, is assigned to each department or restaurant within the resort, ensuring that guests receive an exceptional gourmet experience during their visit—whether they order a Veal Ossobuco from their suite at midnight, enjoy canapés at a wedding reception in The Imperial Grand Ballroom, or savour Eggs Benedict for breakfast at Taman Gita.
“We’ve been busy updating our menus and facilities to offer exceptional culinary experiences for our guests. Whether they live here or are visiting the island, we want them to have an outstanding gourmet experience when they join us for Sunday brunch at Bella Cucina, have sushi at KO Restaurant, or cocktails at Sunset Beach Bar & Grill,” adds Trocker.
Read on to discover what’s new at InterContinental Bali Resort’s four signature restaurants: Jimbaran Gardens, KO Restaurant & Cocktail Lounge, Sunset Beach Bar & Grill, and Bella Cucina.
A sense of comfort at Jimbaran Gardens
Sharing a meal after a leisurely day under the sun is a pure joy. Most guests spend their day at the expansive palm-fringed, infinity pool that surrounds Jimbaran Gardens. Understandably, by the time they’re ready to eat, they crave something casual, delicious, and quick.
With chef de cuisine Nanda Vanles Dian and sous chef I Made Yaskan in the kitchen, guests need not worry about what to order. The all-day menu is thoughtfully designed to cater to a global palate. From Seafood Char Kwey Teow with a precise wok hei to a crusty Carbonara Pizza topped with white sauce, prosciutto, mozzarella, egg, parmesan, and wild rockets, the menu also offers dishes inspired by Indian, Thai, Mediterranean, and Indonesian cuisines.
Fish and chips are always a comforting option, but guests would miss the chance to taste authentic Indonesian regional specialties if they skip dishes such as Jimbaran Crispy Duck, Rendang Padang, Sop Buntut, and Nasi Campur.
Hailing from Blitar, East Java, Nanda’s passion for vibrant flavours led him to create a nourishing and delicious menu at Jimbaran Gardens. “I guarantee every dish is a delight,” states Nanda, as evidenced by his modern take on Balinese prawn and squid sate lilit, served with long bean salad, capsicum coulis, and mesclun.
Experience omotenashi at KO Restaurant & Cocktail Lounge
Having lived in Indonesia for almost 20 years, executive Japanese chef Mitsuaki Senoo takes great pride in knowing many local fishers by their first names. The Kanagawa native is a devoted sushi master and can often be found exploring the island’s coastline in search of the freshest catch of the day.
“As soon as I hear from the fishers, I go to Sanur for sardine or to Kusamba for skipjack tuna. It thrills me that at KO, we can support these fishing communities in Bali and beyond,” says the chef. “For me, locality is much more important than authenticity. It makes more sense to use what’s available. At KO, salmon and yellowtail tuna are the only fish we import. Everything else is local.”
Fluent in Indonesian, Senoo enjoys interacting with guests across the restaurant’s three dining concepts. The spacious Japanese restaurant near the resort’s entrance features an elegant Teppanyaki dining room, The Restaurant where an à la carte menu is served, and The Cocktail Lounge, where guests can enjoy snacks, sake-based cocktails, and Japanese beers in a casual izakaya-style setting.
Omotenashi, the Japanese philosophy of wholeheartedly caring for guests, begins as soon as they enter the restaurant. From offering a cold oshibori towel to ensuring that guests’ water glasses are always full, impeccable service and excellent food go hand in hand at KO.
The interactive Teppanyaki dinner experience is a fun way to spend the evening with families or friends. With six menus to choose from, diners are treated to a show as chefs showcase their multitasking and acrobatic abilities while cooking and serving dishes like lobster with lemon butter soy and A5 Miyazaki Wagyu beef striploin with red wine soy sauce.
In contrast, The Restaurant offers a more serene atmosphere, where guests can enjoy à la carte dishes like entrée selections, sushi, sashimi, and rolls. Senoo’s appreciation for the island is reflected in dishes like Hamachi Jalapeno with sambal matah relish and yuzu ponzu or a platter of Tuna Zukushi sashimi from Indonesian waters.
Other must-try dishes include the KO Special Roll (white fish, yellowtail, salmon, tuna, crab, avocado, scallion, and tobiko) and the Spicy Tuna Roll (line-caught yellowfin tuna with spicy sauce and spring onion). It’s no surprise that KO’s All-You-Can-Eat Sushi and Sashimi dinner every Sunday evening has garnered a loyal following.
Romancing at Sunset Beach Bar & Grill
Guests who enjoy their seafood and meat grilled, smoked, or charred will appreciate the delectable menus at this beachfront restaurant. Strategically located on the beach, this all-day dining and drinking venue is especially popular during sunset. From its bar and lounge seating areas, guests can relax with an Aperol Spritz while witnessing Jimbaran’s stunning, red-streaked sunsets.
Open for both lunch and dinner, the aptly named Sunset Beach Bar & Grill offers everything everyone loves about island dining: the sound of the waves, salty breezes, and the fragrant scent of frangipanis. Sultry acoustic performances add to the romance of the al fresco dining experience each evening.
Eating with your hands is encouraged when devouring dishes like the Sunset Mezze Platter, Crispy Prawn Fritti, and Chicken Kebab Pita Pockets. Operated by a team of experts, the brand-new open kitchen, complete with a wood-fired oven, prepares hearty and rustic dishes such as Sunset Surf & Turf (grilled Australian Black Angus tenderloin steak with Jimbaran king prawn) and Mediterranean Lamb Skewers served with mint yogurt sauce and roasted vegetables.
Meat lovers will revel in ribeye, tenderloin, or even skirt steaks. A thoughtful selection of wines, available by the glass or bottle, enhances the meal, along with a late happy hour that lasts from 9pm to 11pm.
Enjoying la dolce vita at Bella Cucina
There’s hardly a better way to end the day with flair than by sharing an Italian feast with loved ones. Whether it’s a three-course tasting menu or selections from the à la carte menu, the elegant dining room and outdoor veranda of Bella Cucina provide an intimate space to savour la dolce vita.
Led by newly appointed chef de cuisine Boris Linton, Bella Cucina highlights delectable Mediterranean cuisine, infusing vibrant seasonal produce with French and Italian flavours.
Linton’s experience in French and Italian fine dining shines through in the restaurant’s tasting menu, which includes dishes like Octopus Carpaccio, Braised Lamb Shank with Thyme and Cumin, and Apple and Breton Sable—each a reflection of his culinary flair.
Together with his team of 10 culinary experts, Linton ensures that most of the pasta is made fresh in-house. From Ravioli with King Prawns and Lemon to Paccheri with Seafood and Bisque Sauce, guests are spoiled with freshly prepared delights, complemented by stellar mains such as Mahi Mahi Meunière, Pan-Fried Chilean Seabass, and Slow-Cooked Beef Short Rib—some of the guests’ favourites.
Every week, Bella Cucina hosts the Mediterranean Sunday Brunch. “I think it’s a fun way for guests to taste creations from all of InterContinental Bali Resort’s restaurants in one sitting,” says Linton.
The buffet-style brunch features a top selection of grilled meats, seafood on ice, cold cuts, appetisers, cheeses, and more. Sushi and sashimi are provided by KO Restaurant, while freshly baked cakes and viennoiseries are made by pastry chef R. M. Abdul A. A curated à la carte menu is also available, featuring dishes like Mushroom and Truffle Risotto and Seared Foie Gras with Brioche. True to Executive Chef Christoph Trocker’s vision, InterContinental Bali Resort offers the best of everything.
For more information, go to InterContinental Bali Resort’s website.
