Cover Savour an delicious take on modern Indonesian cuisine at The Long Table by John Hardy, Seminyak
Savour an delicious take on modern Indonesian cuisine at The Long Table by John Hardy, Seminyak
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Chef Tomy Saputra reimagines the archipelago’s diverse culinary heritage through a lens of artisanship, turning communal dining into a masterclass of provenance at The Long Table by John Hardy.
Since its inception in 2019, The Long Table by John Hardy has served as a sophisticated bridge between Bali’s artisanal heritage and the vast, diverse flavours of the Indonesian archipelago. Rooted in the company’s decade-old tradition of communal dining at its Mambal workshop, the Seminyak restaurant elevates the family-style feast into a curated exploration of craft and community.
At the helm is head chef Tomy Saputra, whose Sumatran heritage and mastery of classical European techniques allow him to view Indonesian traditions through an innovative, rather than purely nostalgic, lens. Guided by the spirit of Gotong Royong (mutual cooperation), Saputra translates John Hardy’s core values of sustainability and artisanship into a rotating menu that honours the land.
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Above The open-air dining room at The Long Table
Above Chef Tomy Saputra of The Long Table by John Hardy
The open-air dining room at The Long Table
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The experience begins with a series of amuse-bouche designed to startle the palate, followed by a theatrical platter of krupuk and regional sambals. The main event is a masterclass in balance and provenance. The Iga Bakar features Sumatran beef short ribs braised in a complex broth of tamarind and fermented sweet soy; finished over an open flame, the meat attains a charred exterior that yields to a tender, melt-in-the-mouth core, brightened by a sharp brunoise of green tomatoes and shallots.
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Amuse-bouche to start the flavourful menu
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From the coast, line-caught seafood is prepared using the precise ikejime method to elevate umami and preserve the purity of the catch. This is complemented by the Jukut Kelor Mesanten, a Southern Bali classic where moringa leaves are poached in a rich coconut cream inside a young coconut, offering a velvety, earthy depth.
The journey concludes with a refined revival of hawker traditions. The Kembang Tahu—a silky, homemade soy curd bathed in ginger tea caramel—offers a subtle, warming sweetness, while the traditional Es Campur station provides a nostalgic, icy flourish to a meal that is, at its heart, a love letter to Indonesia.
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Credits
Images: The Long Table by John Hardy
Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
