Author: Chic Eater
On my last day before leaving this beautiful island, I felt fortunate to have the opportunity to try one of the hip and swanky newcomers in Petitenget. Located just next to W retreat and spa Bali, Shanghai Baby perched in a building with bluish green entrance nipped between two large stone walls, strongly emitting its exclusivity aura.
Greeted by the vibrant Ms. Chloe as the VIP manager at the establishment, we were ushered to our table and introduced to several good people there, with Head Chef Ganesha Pideksha as one of them.
Inspired by Shanghai’s exoticism and glamours, the interior was detailed as such that defines a modern fine dining ambiance. The restaurant occupied the ground level of a three-storey building, with lounge on the second and rooftop terrace on the third. At the time of my visit, the rooftop was still a work in progress.
Chef Ganesha personally prepared and presented the wonderful dishes served to our table. Do you know that he is one of top 8 contenders from Top Chef Indonesia season 1. Such an honour. I am also extremely proud of his achievement as an Indonesian chef that has made it to the big league.
As conversation with the chef proceeds, we understood the unique concept of the food menu here that combines western and chinois influence into a fusion with a bit of molecular gastronomy touch on some of the dishes.
These new dishes will be launched this month according to Chef Ganesha.
Tuna Tartare with Hainan Arancini – As a fine dining aficionado myself, I have tried tuna tartare in many fine restaurants. However, the one served with a pouch filled with hainan rice would be my first. And, not trying to exaggerate, I think the marriage of west and east in this instance works wonder.
Chicken Siomay topped with caviar and sweet chili foam – it is a signature dim sum which was completely handmade to make the best possible results.
Deep Fried Braised Beef Ribs with Szechuan Sauce and Century Eggs – the beef ribs were crispy on the outside and tender on the inside as they were braised first before being deep fried. The spiciness from Szechuan sauce and the special taste contributed by century eggs were spot on. Another fusion masterpiece in my book.
Chocolate Desserts consists of chocolate soil, chips from glucose, chocolate snow, lemon curd, mini meringue pavlova, and fake chocolate ice cream that was made from keluwak, ingredients for rawon dish. Thrown together on a plate of dessert, I ate all the elements and found that the sweetness of some elements were counteracted by a bit of spice from another element. The fake chocolate ice cream impressively tasted like chocolate ice cream.
For the drinks of the night, we were served two lovely cocktails.
Dragon fruit Margarita – good combination of fruit with margarita blend. I personally think that the mix got a touch too much tequila. I would prefer a tad less.
Shanghai Martini – another first of the night that blew me away. With thinly-sliced chili and lemongrass on the bottom of the martini glass, we were initially skeptical about the taste and were proven wrong. The presentation itself was spicily gorgeous.
Petitenget has definitely got itself a new contender for good fine dining spots with excellent food and top-notched services. I would love to visit Shanghai Baby again on my next Bali excursions to try its other dishes and hopefully by the time, the roof terrace has already launched.
As always, to get a seat on a good restaurant in Bali, you better make a reservation first just to be safe, no matter whether you visit during peak or low season. At Shanghai Baby, you can make your reservation through www.shanghaibaby.asia and click the “make reservation” button. You will be taken to a reservation system powered by Chope.
Jalan Petitenget No. 208
Kuta Utara, Kabupaten Badung, Bali
P: 0817 0030 088
Open daily 6pm – 12pm