Written by chefs, founders, operators and people shaping hospitality from the inside.
Kieran Morland runs two of Bali's more distinctive restaurants: Sangsaka, built on Indonesian regional cuisine, and Luma, a rolling, wood-fired homage to the Mediterranean. Neither, he insists, makes him a master of anything.
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An Italian-inspired room in Uluwatu with an open kitchen, a working cheese factory and a cocktail laboratory. We sat down with co-founder Ryan Jefferson a few hours before the doors opened.
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After nearly five years in Umalas, Bonito has taken residency on the rooftop at Kleo, Seminyak. Same kitchen, same team, same menu, now under open sky with the coastline in view.
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The Bali-born, Lombok-raised chef came home from kitchens in Dubai and Abu Dhabi, met Toro's owner, and cut the sushi list from more than twenty varieties to six at one of Goutama's longest-standing Japanese restaurants. Here's why.
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How a vegan dad's kitchen made Indonesia's most unlikely star chef — from minimart demos to a Michelin kitchen in Hong Kong, all without ever opening a restaurant.
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Two creatives, one 30-year-old Balinese villa, and a very literal name: an art gallery, a restaurant, and a home you're allowed to treat like your own.
Read moreSupper Social is a food, drink and culture publication for people who care where they eat, drink and spend time. We publish hospitality stories, industry guides, restaurant features and interviews from Bali, Asia and beyond.