Cover Chef Stephen Moore of Shelter
Chef Stephen Moore of Shelter
1 / 1
Bali’s Shelter celebrates the traditions and flame-kissed cuisines of the Middle East and the Mediterranean.
More than a dining destination, Shelter presents itself as an oasis where traditions, creativity, community, and flavour converge. Inspired by the age-old culinary heritage of the Middle East and the Mediterranean, the verdant restaurant in Pererenan, Bali, has designed its menu to be shared. Long communal tables invite conversation, encouraging encounters with strangers who may well become friends by the end of the meal.
Since opening five years ago, Shelter has drawn food aficionados to the neighbourhood. Chef Stephen Moore, culinary director and co-owner, brings more than three decades of experience to a space created for communities to gather over generous feasts.
Above Shelter's open-air and lush dining room
Shelter's open-air and lush dining room
1 / 1
Everything is made from scratch, from creamy labneh to sourdough flatbreads. In the kitchen, flame-fuelled coconut husks and rambutan wood are gently coaxed to roast locally harvested vegetables and carefully selected cuts of meat. Moore’s commitment to prioritising local produce is evident throughout the menu, as is his passion for hosting long lunches, fire-pit cooking, and guest-chef collaborations.
The subtle aroma of smoke becomes an intriguing element across many dishes and cocktails. Three signature plates have earned particular acclaim: Chermoula Chicken, BBQ Octopus, and Wood-Roasted Eggplant. Slowly roasted over wood fire to coax out their natural flavours, these dishes linger in the memory—and offer ample reason to return.
In case you missed it: Discover a New York state of mind at The Coach Restaurant
Above Chermoula Crusted Chicken
Above BBQ Octopus
Chermoula Crusted Chicken
1 / 2
Other favourites include Tuna Tartare, featuring delicate yellowfin tuna lightly seasoned with olive oil, chives, and lemon, served on a squid-ink saj wafer and topped with gentlemen’s relish and lardo. Pair these with cocktails such as The Sinaloa or the Shelter Paloma for a refreshing touch of agave.
Desserts are no afterthought. From Toasted Milk with honey ice cream, mandarin ice, and hibiscus, to Wood-Roasted Chocolate with salted caramel gelato and sumac honeycomb, each creation is thoughtful and intentional—a reflection of Moore and his team’s dedication to the art of cooking with fire.
Don't miss: Island Fever: Canggu is officially Bali’s most exciting dining destination
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.
