Humidity. That was the first thought that went through my mind upon exiting the terminal at Bali’s Denpasar International Airport — though, to be honest, not much was happening in my brain after 27-plus hours of travel. Unable to place the exact time of day (or which day of the week it was), I managed to find our driver in a chaotic sea of hotel signs, and was immediately greeted with a cold bottle of water, wet towel, and car pulsing with air conditioning. This, I thought, couldn’t be a better welcome.
Though twenty minutes later, I was immediately proven wrong upon arriving to the Four Seasons Resort Bali at Jimbaran Bay. Immediately taken by the innate décor and sprawling waterfront views, as well as the gratuitous hospitality of the team’s welcome, my partner and I were greeted with a refreshing glass of iced tea, which we threw back almost instantaneously to soothe the scratchiness of our dry throats. Thankfully, I learned that it was just after 5 PM, so our villa was ready and waiting for us.
Our inaugural night in Bali began with dinner at Sundara, a beachfront restaurant inspired by the local seafood barbecue culture of Jimbaran. The restaurant gets its name from the Sanskrit word for beautiful, and the hospitality, food, and overall experience certainly fit the bill. We enjoyed grilled scallops with corn purée that melted in our mouths almost immediately, followed by pepper-crusted tuna and smoked aubergine with kenari nuts, curry leaves, and feta, all washed down with a pandan leaf and arak-based cocktail, the local spirit of the island produced from fermented sap of coconut and/or palm trees. A nightcap followed at the resort’s on-site cocktail bar, Telu, which focuses on using local ingredients and producing zero waste.
Beyond meticulous execution—and of course, tasting delicious—what struck me most about our experiences at Sundara and Telu was the emphasis on using local ingredients and adhering to Balinese tradition. I have to admit, I was looking forward to the synonymous luxury that comes with staying at a Four Seasons resort (which certainly didn’t disappoint), but was hopeful that the sense of place exemplified on my arrival night would continue to pop up throughout the duration of our visit. Let’s just say I wasn’t disappointed.
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Beyond luxurious accommodations, the Four Seasons shines at highlighting local cultural through thoughtfully curated experiences. While one could certainly post up at the spa and indulge in fruit-forward cocktails all day long, those looking to really delve into what makes Bali such an appealing destination are on full display at the Four Seasons. In addition to a list of daily complimentary activities, the
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There’s something powerfully compelling about Balinese food. Whenever I arrive back home on the island, my taste buds immediately cry out for local cuisine. I head straight to the eastern outskirts of the capital, Denpasar, to my favourite warung (a simple roadside stall or shop), Nasi Tekor. This rustic spot recalls Bali in the 1970s and offers a fix of nasi campur, the Indonesian staple of plain rice usually served with vegetables, egg, meat or fish to make up a composite meal. I eat my fill and despite my familiarity with Indonesian and Balinese food, I’m no closer to understanding why I find it so addictive. Certainly, though, it’s in part due to its rich and diverse origins.“
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