Food & Clubs

Ayam Bakar Bumbu Bali/Photo: Adji SoedibjoJakarta is a bustling yet crowded city. It's also a melting pot of culinary cuisines, ideal for exploring and enhancing one's gastronomic experience. Visitors are spoilt for choices, ranging from traditional street-side food stalls to lavish Japanese restaurants in 5-star hotels. As the reddish sunset gradually takes hold of the skies above the posh neighborhood of Pondok Indah, Bali Qui, a tiny but chic restaurant calls out, offering a retreat from the hectic life for the urban dweller.

A native of Purwokerto, Central Java, Karim established his culinary business in a small tent on the side of Jalan Haji Nawi Raya, South Jakarta back in 2004. Two years later, after his business had significantly improved, he decided to move to the current location, also on the same street, where he rented a small auto workshop space. He was then able to open his restaurant from 6 pm onwards while he continued renting the small kiosk next door during the day. Having previously worked at a restaurant in Bali, Karim utilized his natural knack for cooking and turned it into a culinary venture. His personal taste is vividly portrayed in the interior and is distilled through his creative rendition of various dishes and beverages on offer.Fresh Fruit Juice/Photo: Adji Soedibjo

As soon as one approaches Bali Qui's gapura, or main entrance, a tangibly warm Balinese ambience greets the visitor through the barely audible background of Balinese music. Unique and artistic Balinese ornaments made from kepeng or coins are displayed in a predominantly red color, augmented with typical Balinese Poleng, a fabric with plaid motif of black and white. There are six tables on a podium inside the tent intended for lesehan, or dining while seated on the floor, complementing eleven other tables for seated dining. Candles on each table add to the romantic, cozy and relaxing atmosphere.

"What we serve here is a variety of grilled chicken, duck and fish, so it's not exclusively Balinese food," Karim says. "Honestly, I experiment with all the dishes, and you may find some that are less hot and spicy. Yes, we use herbs and spices but with a lesser portion so that the taste is not as strong as in the original Balinese cuisine," he adds.

Bali Qui on Jalan Haji Nawi Raya/Photo: Adji SoedibjoA worthwhile recommendation is Ayam Bakar Bumbu Bali or Grilled Chicken with Bali style seasoning. A common preparation typical to Indonesian cooking is to marinate the chicken first. You'll need crushed lemon grass, pounded red chilis, a bit of shrimp paste, a sprinkle of salt and mashed kencur or gallanga. Place the marinated chicken in a frying pan and add a little bit of water. Bring to a slow boil for half an hour on low heat, and then you are ready to grill the chicken. Use your intuition when timing this, and when finished, pour any leftover broth over the chicken.

Anisa, a second time visitor to the restaurant comments, "Ayam Bakar Bumbu Bali is really good. The meat is tender and juicy. As you taste it you'll notice just how perfectly the various ingredients and flavors have seeped into the dish. I think this one is not hot enough for me since I prefer really hot food."Balinese Wayang Ornament/Photo: Adji Soedibjo

Other recommended dishes include Bebek Bakar Bumbu Rica Rica and Ikan Gurame Bakar Barbeque. Bebek means duck, and Bumbu Rica Rica is actually from the Menadonese cuisine of North Sulawesi. In this specific dish, you also marinate the duck with an array of ingredients such as green chilis, mashed ginger and lemon grass then you boil it for an hour as bebek has traditionally thicker meat. Madi, Anisa's boyfriend reiterates," It's my first time having Bebek Bakar Bumbu Rica Rica here and it's really tasty. I am the opposite of Anisa, I don't favor hot food so it's too hot for me."

Ikan Gurame Bakar Barbeque is marinated with only a bit of salt and pepper then grilled with a barbeque sauce. All these dishes are served with rice and an accompaniment of sambal or chili paste and fresh vegetables on the side. Everything is natural here, even the plates where Karim prefers to use round-shaped baskets traditionally woven from coconut tree fronds and covered with white coffee glossy paper. Your dining experience is never complete without karak or kerupuk gendar and kerupuk aci. These traditional crackers are typically home made, and while karak is made from rice flour kerupuk aci is made from tapioca flour enhanced with fish flavor.

Bali Qui in Ciputat/Photo: Adji SoedibjoBali Qui also provides a variety of healthy, blended juices from tropical fruits and vegetables including orange, markisa or passion fruit, apple, tomato, star fruit, guava, pineapple, carrot, melon and pear.

A Balinese couple and their daughters, here for the very first time, were enjoying their dinner here when Wayan, the husband, commented, "Overall the food is good but as a native of Bali, it still lacks the strong sensation of hotness. But I understand, we are in Jakarta so the overall taste is adjusted to the palates of Jakartans." Nanang, who is part Javanese and part Balinese, is a loyal patron and says of the restaurant, "My favorite is definitely Ayam Bakar Bumbu Bali. It's quite hot and all the ingredients render it rich in flavor. I come here at least twice a month."

In 2009, Bali Qui opened another branch in Rempoa, in Tangerang's Ciputat district, specifically designed for lesehan dining with a serving capacity for 200 guests. The next time you have a few days to spend in Indonesia and are craving Balinese food, remember that Jakarta can always accommodate your every wish, even bring Bali to you at Bali Qui!

Bali Qui

Jalan Haji Nawi Raya No. 10, Jakarta Selatan

Phone: 021-91261746

 

Jalan Pahlawan No. 9 Plasa Gintung, Ciputat, Tangerang Selatan

Phone: 021-94689067

Both open daily from 6 pm to 1 am

Price $

Only Lesehan at Bali Qui's Branch/Photo: Adji Soedibjo