TILTING THE SCALES

Cheerful jazzy tunes filled the high-ceilinged, all-white, elegant interior of Kayuputi on a Sunday. As the songstress crooned, the chefs industriously fired up orders in a choreographed manner that always fun to watch. The state-of-the-art open-kitchen showcases the culinary theatre that has always been part of the experience at The St. Regis Bali Resort Sunday Brunch.

Led by executive chef Agung Gede, the Sunday Brunch embodies the Balinese wisdom of , which advocates the use of local ingredients from the mountains and the sea. Diners responded positively to the dishes served, with incessant picture taking validating their mark of approval. Apart from lobster and crab, fin-to-gill dishes were also highlighted on the menu. From a platter of house-made fish cold cuts and terrine to Soy-glazed Yellow Fin Tuna Cheek, Oxtail Ragout and Crispy Potato Noodle,