Cover A tour of The St Regis Bali resort, with a stop at the chef’s garden for a cooking class
A tour of The St Regis Bali resort, with a stop at the chef’s garden for a cooking class
1 / 1
As the second stop of Marriott International’s inaugural multi-city dining series this year, The St Regis Bali pulled out all the stops for an immersive dining experience that weaved in elements of Balinese culture
When planning my overseas travels, the two important things I consider are location and its food culture. Whether it is an island, city or some remote part of the world, the destination’s rich culture needs to speak to my adventurous soul and its gastronomic offerings should pique my curious taste buds. Looking closer to home, Bali combines the best of both worlds.
Perhaps, it is no surprise to many that Bali was chosen as the second stop for Marriott International’s inaugural Luxury Group Dining Series, held from October to November (the last stop being Singapore last month). The multi-city dining series featured six key food cities in the Asia Pacific region, 25 hotels and resorts and over 50 F&B talents. As Petr Raba, Marriott International’s vice president of food & beverage, Asia Pacific, shared, this multi-city dining series is a way for the group to “showcase the diverse cities we are located in and our amazing chefs and mixologists.”
Read more: 11 best gelato spots in Bali for a blazing summer day refresh
Above Three mixologists team up for the bar takeovers
Above Bar collaboration at The St Regis Bar
Three mixologists team up for the bar takeovers
1 / 2
While many of us have visited Bali many times (myself included, having been there three times this year), the dining series held over the weekend at the iconic The St Regis Bali last October was definitely one for the books, with the local team bringing in overseas chefs such as Arne Riehn from Michelin-starred Igniv at The St Regis Bangkok in Thailand, and Spencer Patrick from Harrison’s at Sheraton Port Douglas in Australia to create Balinese-inspired gastronomic experiences that weaved in the island’s vibrant cultural heritage.
Complementing these experiences were mixologists Fahri Yusuf from The St Regis Bar Jakarta, Giri Asta from The St Regis Bar Bali, and Shane Sta Maria from Astor Bar Singapore who concocted cocktails that showcased the unique styles of Bali, Jakarta and Singapore.
Against the backdrop of the setting sun, the festivities kickstarted with the ceremonial act of sabering a champagne bottle. The bubbly flowed as freely as the lively conversations and laughter that permeated the air. And just as the sun dipped, blanketing the resort in darkness, we were ushered into the lobby for the ceremonial Balinese fire dance that had guests gasping in awe due to the intricacies and dangers of the moves.
Amuse-bouches from Igniv chef Arne Riehn
1 / 3
The first dinner takeover took place at Kayuputi restaurant, with guest chef Riehn recreating the Igniv experience on the island with a curated menu. Highlights included the mini cones stuffed with carrot, yuzu and mango, and veal sweat bread (which proved to be the most popular dish at our table)—Igniv signatures which were tweaked to incorporate more local ingredients.
When I mentioned that The St Regis Bali seamlessly weaved Balinese culture into our weekend itinerary, I wasn’t exaggerating. Our second day began with a purification ritual at the resort’s amphitheatre. Surrounded by nature, we sat on yoga mats, closed our eyes and listened to the birds chirping; it calmed us down as the priest led us on a meditation session that culminated in a water blessing.
Read more: 10 best cafés to start your day at in Canggu, Bali
Above Chef Spencer Patrick puting the finishing touches on his smoked meats
Above Barbecue at Cloud 9 beach, featuring Spencer Patrick
Chef Spencer Patrick puting the finishing touches on his smoked meats
1 / 2
Being in Bali, it was only fitting that our final dinner took place by the beach. Who better to end the weekend culinary extravaganza than Patrick? A master of the grill, he constructed a pit-fire oven and smoked most of the ingredients we had on that night—from seafood like lobster and abalone to meats like beef, which, of course, were prepared with such finesse that showcased his experience at Michelin-starred restaurants.
Looking back on this culinary experience, it shows how travel has changed for many of us. As the Marriott International’s ‘Future of Food’ report for 2025 states, gastronomy has greatly influenced global tourism in recent years as travellers seek to connect with the cultural fabric of the destination.
From my experience in Bali, the Luxury Group Dining Series did just that as I learnt more about Balinese culture through experiences prepared by the local and guest chefs and mixologists.
Credits
Images: The St Regis Bali
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
