BOOK A TABLE

Journey Through the Archipelago

Everyday at Kaum Bali

Words By Radit Mahindro

From ancient rice terrace to untouched coastlines, Indonesia’s evocative landscapes are an endless source of inspiration for the Kaum kitchen. The archipelago is vast, and its diversity lends itself to a range of exotic tastes.

We invite you to indulge in our journey through the islands, where fragrant spices with aphrodisiac and curative properties are met by aromatic coconut oil and the ubiquitous black nut known as kluwek; where piquant chili peppers are paired with Balinese heritage rice; and where an assortment of fresh sambas will amuse your distinguished taste buds.

Menu

CONTINUE THE JOURNEY

FOOD

Sun Dried Fish

by Lisa Virgiano

For many Indonesians, salted fish is one of life’s simple pleasures. We are perfectly content enjoying steamed rice, salted fish and a fiery sambal (chilli relish), devouring all with our right hand. Happiness is purely simple for most Indonesians!

Read More

FOOD

Will Travel For Kue Lumpur

by Lisa Virgiano

Boarding the plane for a one-day trip just to buy your favourite food. Ever been in that situation?

Read More

FOOD

Palm Sugar

by Lisa Virgiano

Palm sugar was widely used in Indonesia long before sugarcane reigned throughout Java.

Read More

FOOD

Balinese Sausages

by Lisa Virgiano

Singaraja totally captivates us…”

Lisa Virgiano is brimming with enthusiasm for the local produce she and the Kaum culinary collective have discovered in Bali’s oldest port.

Read More

CULTURE

Salt

by Lisa Virgiano

“Nothing is more necessary than salt and sun.” – Isidore of Seville

Read More

FOOD

Rice

by Lisa Virgiano

Rice is an essential commodity in Indonesia. Nowadays, most Indonesians think of rice not only as an indispensible component to any meal, but also as a kind of “sacred” staple. But has this forever been the case? Have Indonesians always consumed rice as part of their daily diet?

Read More

FOOD

Sambal

by Lisa Virgiano

Chilli relish (sambal) is an imperative Indonesian condiment, served with almost every Indonesian dish. It arouses the appetite, ignites the senses, and complements the taste.

Read More

FOOD

Babi Guling

by Lisa Virgiano

Bali has been part of the Asian trading network since the 15th century. Traders from Java brought rice and salt which could later be exchanged for cash crops, including pepper from Sumatra, spices from the Moluccas, and cotton from Bali.

Read More

FOOD

Bamboo Grilling

by Lisa Virgiano

Cooking in bamboo stems is widely known in Indonesian food culture. This cooking method requires not only skill in mixing spices but also patience.

Read More

FOOD

Rendang

by Lisa Virgiano

Originating from the Minangkabau people of West Sumatra, rendang has become one of Indonesia’s most celebrated and widely recognised dishes.

Read More