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Bumbu Bali Turns Six

Popular Balinese Restaurant and Cooking School Celebrates a Birthday.


Bali News:
Click Image to Enlarge

(12/8/2003)

Bumbu Bali - the award-winning Balinese restaurant located on South Bali's Tanjung Benoa Peninsula, is turning 6 and marking their birthday with the launch of a new menu and the imminent publication of another new cookbook celebrating Balinese cuisine.

Owned and operated by Mr. Heinz von Holzen and his Balinese wife, Puji, Bumbu Bali has the distinction of being named Bali's best restaurant by the Island's Governor. Visitors to Bumbu Bali are immediately ushered through a "Paon Bali" - the Balinese kitchen which dominates the entrance to the popular dining spot. Also not to be missed, the restaurant's turtle egg hatchery where fertile eggs purchased at local markets are cared for so young hatchlings can eventually be returned to swim free in Bali's seas.

Changes Galore

Despite facing a tough year following the tragic Bali bombing of October 2002, Bumbu Bali has managed to renovate the entire restaurant and expand its seating capabilities.

Work is also underway putting the finishing touches on Heinz's latest cookery book - "Secrets of Balinese Cuisine." Featuring Heinz's recipes and photographs, the newest cook book is expected to be out by mid 2004 and will feature Balinese food anecdotes by well-known writer and cultural authority Fred Eisman, Jr.

New Menu

As part of the birthday celebration Bumbu Bali launched a new menu on December 8, 2003, including old stand-by favorites such as Sate Lilit, Pork in Sweet Soya Sauce, Sambal Prawns, and the very popular Roast Chicken in Banana Leaf. New items on offer with the new menu are Srombotan, Jejeruk, Pesan Wong, Jukut Kakul and Pecel.

Cooking Classes Continue

Bumbu Bali's regular program of popular cooking classes continue. Each session begins with a dawn visit to local markets followed by breakfast at the restaurant and a full morning of cooking lessons ending with a delicious lunch prepared over the course of the morning.



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