Chapung Se Bali Resort, Keliki, Ubud, a stunning retreat located high in hills above Ubud, unveils Junglefish, restaurant, pool, deck and bar. Inspired by all things organic, the man behind the vision is the elusive owner, Niki Nasr, a furniture designer who has a taste for Scandinavian design who isn't afraid to take risks when it comes to building. Together, Nasr and his architect friend Rob Sample, an Australian who now calls Bali home, created an aesthetic so unique, that design unfolds naturally resulting in a space that lends itself to be experienced by all who admire beauty and style.

Junglefish, an open-air split-level restaurant is precariously perched into the side of a moutain overlooking the Osh River Valley. The eclectic design combines mid-century Danish and an understated Balinese elegance with an edgy twist. Beautiful, slender wooden tables are complimented by colorful, handmade tiles in a wild array of patterns and designs. On the lower level is the pool deck which brings you face-to-face with lush, green nature.

Built into a ravine, the stunning bar area has a floor-to-ceiling recycled glass mozaic depicting the sea. The combination of a volcanic rock backwash, dark ironwood, striped daybeds and red-hues that light up a woven, wooden ceiling, it's unforgettably sexy. Presiding over the menu is Executive Chef, Georgios Giannoulis, who rose through the culinary ranks in his home country of Greece.

He sets a new standard for the modern, Mediterranean kitchen with Greek overtones, dishes explode with bold, exciting Asian flavors. Junglefish sets itself apart from other restaurants by having extensive organic gardens which are scattered throughout the property, resulting in beautiful, yet working gardens. As Bali is known for their prolific rice production, even the basmati rice has three crops per year.

Giannoulis laboriously crafts premium ingredients with fresh, locally sourced and organic vegetables and herbs from their gardens, into seasonal menus showcasing his unique cooking style. Since guests can accompany the staff into the garden to choose their own greens, it gives new meaning to the word fresh. Signature dishes include a succulent snapper served with couscous and 'bumbu Bali', a traditional blend of Balinese spices. The grilled octopus is divine in its' lemon, oregano and pernod sauce, or the eggplant/zucchini moussaka made coconut-feta cheese mousse. Soothe your sweet tooth with a chocolate souffle accompanied by tangerine and mango. Yum!

Junglefish is a place where locals and hotel guests can gather for relaxing lunches, an evening barbecue on the picnic tables situated alongside the 35m pool, have cocktails or join in the new Sunday brunch. The restaurant will be available for private events, regardless of the size. Depending upon your style, the chef can work with you to cater an event according to your desires.

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Tuesday, August 11, 2015

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