Billy Bagus
Dec 01, 2025
On Wednesday, 26th November 2025, What’s New Bali got the chance to taste the fantastic chef’s counter dinner at the ever-elegant Rumari Restaurant of Raffles Bali. This exclusive 'surprise' six course experience blends live culinary storytelling, creative pairings and meticulous craftsmanship. It was, all in all, a beautifully orchestrated journey that celebrates local ingredients with global flair.
This exclusive 'surprise' six course experience blends live culinary storytelling, creative pairings and meticulous craftsmanship.
Bali’s dining scene keeps levelling up and this time the spotlight lands on Rumari’s intimate chef’s counter. This limited seat format fuses culinary theatre, mixology artistry and an atmosphere that feels tastefully elevated. Think six courses plus amuse bouche, all revealed one by one in a chef’s surprise format that keeps the whole evening fun and interactive. The team was invited to sit right at the heart of the action, watching each dish and drink assembled in real time by Chef Bahruddin Mahmud and bartender Nova. The chef’s counter menu is designed to change, so while we enjoyed a six course lineup, other nights may feature slight variations.
We settled into Rumari’s sleek bar table, the perfect front row seat for the narrative behind each creation. Every course came with a wine or mocktail pairing named in Sanskrit, featuring inventive combinations like berries, tamarind, tangerine and beetroot. Chef Mahmud and Nova presented every plate and glass directly from behind the counter, creating a personal connection that made the experience feel warm and human.
The meal opened with a bright Peruvian inspired raw fish in Balinese-inspired sauce made from cemcem leaves (Spondias pinnata), followed by tuna with burrata, blood orange, sun dried cherry tomato and a hint of caviar. Then came the tagliolini with sweet fresh crayfish, bouillabaisse and local herbs like lemongrass and kaffir lime. The fourth dish, kinmedai cooked pepes style, turned into a highlight. Dessert arrived in two parts. First, a Korean peach souffle with frozen yuzu and caramel made from coastal palm sugar. Then a fresh strawberry and frangipani pie with tonka bean whipped cream, served alongside a chilled strawberry tea made from the remaining fruit.
The entire experience felt thoughtful and precise, with every element crafted to showcase local flavours in new and exciting ways. Rumari and its aspiring kitchen team took the chef’s table concept and shaped it into something elegant, surprising and delightful. We left feeling amazed by how much intention and creativity went into each course and are very ready to recommend this as one of Bali’s most memorable dining experiences.
Raffles Bali
Jl. Karang Mas Sejahtera No.1A, Jimbaran, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
Phone: +62 361 201 5800
Website
Instagram
