Imagine the allure of island hopping, but on a grander scale—journeying from country to country, savouring the best dining experiences each destination has to offer. This vision comes alive with Marriott International’s Luxury Group Dining Series, a multi-stop gastronomic adventure that traverses six selected hotels across six countries in the Asia Pacific—all within just two months. “I wanted to showcase not only our properties’ restaurants and bars, but also the people behind them,” Petr Raba, Marriott International’s Vice President of Food and Beverage, Asia Pacific, explains.
I hopped on board the Luxury Group Dining Series at its second stop, The St. Regis Bali, where bold spice blends and fresh local ingredients shape the fare. This culinary philosophy was demonstrated during our tour of the resort’s Chef’s Garden, where we engaged in an interactive cooking class on site. While learning to prepare tuna tartare using freshly harvested spices, I found myself momentarily distracted by the tempting aroma of charcoal-grilled freshwater lobster, later served to us with steamed breadfruit and eggplant sambal—each ingredient, once again, sourced fresh from the garden.
To complement the dish, we were taught to concoct Loloh Kayumanis, a Balinese herbal elixir subtly enhanced with Trigona honey cultivated around the resort, lending it a uniquely refreshing, sweet, and slightly tangy profile.
As evening fell during the Luxury Group Dining Series, we raised a toast to the start of our Bali adventure with a ceremonial sabrage, given a Balinese twist using a traditional keris sword. In the spirit of tradition, we were treated to a mesmerising fire dance, watching flames flicker and sway in the night, before making our way to dinner at Kayuputi Restaurant, the resort’s fine-dining establishment.
Dinner featured a special takeover by Chef Arne Riehn from the one-Michelin-starred IGNIV Bangkok at The St. Regis Bangkok. With roots in Germany, Chef Riehn presented a European menu thoughtfully adapted with local Balinese ingredients. The Beetroot Gazpacho with Waxy Egg Yolk is an IGNIV Bangkok signature, and for good reason. A touch of Chef Riehn’s heritage also shone through—most notably in the Sweetbread accompanied by Potato and Chive Oil, which proved to be a real comforting treat.
The night beckoned for more indulgence under the stars. At the bar, we sampled cocktails crafted by talented mixologists from St. Regis’ finest: Fahri Yusuf from The St. Regis Jakarta, Shane Sta Maria from The St. Regis Singapore, and The St. Regis Bali’s very own Giri Asta. If not here, then where better to experience each property’s unique take on the iconic St. Regis Bloody Mary?
The next day, it was well worth skipping breakfast for the Astor brunch at Kayuputi restaurant. In the daylight, the restaurant revealed its stunning features, complete with an open kitchen and expansive windows that framed gorgeous beachfront views. Brunch itself was a feast that dwarfed even a Thanksgiving spread, with a continuous flow of dishes—from the Sea Urchin Savoury Custard and Floating Fish Marrow, to Grilled Swordfish and the Foie Gras Martabak that I could not stop raving about.
Taking in the sunset by the beach, in Bali of all places, felt surreal. The St. Regis Bali took this experience up a notch with a barbeque by the shore, set like a romantic escapade straight out of a movie. Picture the sky painted in hues of pink and orange, a crackling bonfire nearby, and a jazz band serenading the evening. The air was filled with enticing scents of grilled seafood, expertly prepared by Chef Spencer Patrick from Harrisons at the Sheraton Grand Port Douglas, Australia—the youngest chef to ever earn a Michelin Star, with two decades of experience under his belt. This was a chef who knew how to do beachfront barbeques right, bringing to life an amazing array of dishes such as Ocean Road Abalone, Coral Trout, Rock Lobster, and Stockyard Wagyu Fillet—flown in all the way from Australia, rolled in coconut ash, and finished with a rich oxtail bone jus. It was a picture-perfect scene.
To savour my last moments in Bali, I woke up early to catch the sunrise by the beach. What I hadn’t expected was for The St. Regis Bali team to arrange an Amalfi-style beach picnic. The spread came with a charcuterie board, baked oysters, and salmon rolls. I watched as the sun cast a golden glow across the sea and listened to the faint sound of waves in bliss.
For those who couldn’t rise early enough for the picnic, Boneka Restaurant offered a breakfast experience that’s anything but typical. Here, even the eggs are extravagant. Fried eggs are served with foie gras, egg nouvelle is stuffed with lobster ragout, and the river lobster omelette arrives swimming in a lobster bisque.
Cravings satisfied and stomachs more stuffed than Hansel and Gretel after a sugar-laden adventure, the only bittersweet moment was realising that it was time to find my way home.
