Stallone Tjia
Sep 21, 2026
Bali bounty, it was one night only, but certainly one worth remembering.
On Friday, 11 September 2026, What's New Bali was lucky to experience Barcelona to Bali, a one-night Spanish-Mediterranean feast at Sazón, where Chef Carlos Montobbio of Esquina Singapore joined Chef Andrew Walsh for an evening inspired by heritage, fire and the island’s bounty.
From our spot right by the kitchen, we had a front-row view of the chefs in action. The open kitchen added to the excitement, with flames rising from the grill as dishes came together in a lively display of fire, smoke and Spanish-Mediterranean cooking.
The evening brought together thoughtful cooking, locally discovered ingredients and plenty of character, as the chefs foraged, cooked and served up a memorable collaboration. Guests settled in for a dinner that celebrated the flavours of Spain while letting Bali’s produce take centre stage.
Guests were greeted with a refreshing welcome drink in sparkling shades of orange and red, a cool start to the evening as the chefs prepared to take over the kitchen.
Before the first course arrived, What’s New Bali caught up with both chefs for an exclusive one-on-one conversation about the collaboration, the ideas behind bringing their kitchens together, and what they hoped to create from the experience. Here are a few highlights from the conversation.
Chef Andrew, you opened Esquina when you first moved to Singapore. What does it feel like to welcome the Esquina team to Bali today, years after your own journey with the restaurant?
Chef Andrew: “I think we both agree that in life, you should always remember where you come from. The reason I’m in Asia and had such a great start to my career was because of Esquina and the great partners I had there. It was a beautiful tapas bar in Keong Saik, and I have so many great memories from those days. I was there for about three years, and when it came to doing my first major overseas pop-up and bringing someone over from Singapore, Carlos was the first person I wanted to speak to. What he has continued and built with Esquina is absolutely amazing. His food is outstanding, and whenever I’m back in Singapore, I love stopping by for a few bites. We have two very different cooking styles, which makes it even more admirable to see how he has shaped the restaurant into what it is today. I still have a lot of love for Esquina, so I’m incredibly proud to see Carlos continue that journey. Singapore is a tough market, and for the restaurant to have gone for 15 years and beyond is a real testament to him.”
Both of you have developed your own culinary identities across different kitchens and countries, especially Chef Carlos, who hails from Barcelona and is now based in Singapore. What experiences have most influenced the way you cook today?
Chef Carlos: “I think my cooking style comes from the heart of Spain, particularly Barcelona. We’re doing Spanish food, but because we’re in Bali and have access to such incredible produce, I wanted to see what the island could offer and turn it into a delicious Spanish dinner. We have amazing local seafood, from tuna and squid to incredible duck, so the idea was to bring those ingredients into the menu. Esquina is known for its distinctive Spanish tapas, so the challenge was adapting that spirit of Spanish cooking in Singapore to tonight’s table in Bali. It’s still very much the food we love to cook, but with Bali’s produce at the heart of it.”
Esquina is known for its distinctive take on Spanish tapas. How have you adapted that spirit of Spanish cooking to Singapore, and how does tonight’s collaboration bring that culinary perspective to Bali?
Chef Andrew: “I’m not Spanish, I’m an Irishman, but I’ve done my research. I’ve travelled, eaten my way through some of the best tapas restaurants in San Sebastián, Madrid, Barcelona and Seville. Spain has one of the most unique and admirable cuisines in the world, and there’s something about the heart of Spanish food that really excites me. I’m very fortunate to be able to cook this style of food at Sazón, and for tonight, we’ve tweaked some of the dishes while keeping their Spanish soul. It’s still a great paella and a great croqueta, but we’re using the beauty of what’s around us in Bali and Indonesia from duck from Ubud to beautiful squid from local fishermen. People are loving it, and tonight gives them a great insight into what we do. What makes this particularly special for us is that in Singapore, so much of our produce is imported, so we have limited access to local ingredients. In Spain, you have incredible produce all around you seafood, vegetables, meat and Bali feels a little like that. I’m very excited to finally be here and cook with local produce. That’s a real testament to the team around us. Carlos is a fantastic chef, and I believe I know how to cook, but we’re nothing without the people around us. Carlos has a great team in Singapore as well, and you need that. Cooking is never a one-man job. It’s teamwork.”
Singapore and Bali are both vibrant culinary destinations shaped by diverse cultures and ingredients. What similarities or connections do you see between the two, and how do they inspire the way you approach tonight’s menu?
Chef Andrew: “The connection, honestly, is at the core of this collaboration. It’s what brought us to Singapore in the first place. Why is Carlos in Singapore? Esquina. Why am I in Asia? Esquina. That beautiful little shophouse in Chinatown has connected us with so many diners and chefs, and has helped shape both of our journeys. Bali feels like a natural extension of that connection. Indonesia and Singapore share so much, and now we have common friends, guests and, of course, a shared passion for food. For me, it’s really about the connection between the places and the heart and soul of the food.”
Chef Carlos: “I think both cities share a real passion for food and hospitality. They’re both dining hotspots, with incredible local cuisine, bakeries, cafés and international dining. The environments also have something in common. Esquina has an open kitchen, with guests sitting right in front of the chefs. When you bring together great food, the flames of the grill, the aroma, amazing produce and cooking skills, there’s a certain energy that guests can feel. When it all comes together, it creates a unique experience.”
What do you both enjoy most about being chefs?
Chef Andrew: “What I love about being a chef is that we get to create those memories. Nights like tonight are exactly that. I’m grateful to Carlos for being here and helping us create this moment with Carlos. We’re very lucky to have a job that makes people happy while allowing us to transform great produce.”
Chef Carlos: “Yeah, we get great produce from farmers and people who take care of the land. We cook it together with our team, with passion, and as fresh as possible. We like to do a lot of things right on the spot, at the last minute. Ultimately, it’s about making people happy and creating great memories around the table. Hopefully, those memories stay with people for a while.”
When the interview wrapped, both chefs rushed back to the kitchen and straight into dinner service. The room quickly came alive with the clatter of kitchen utensils, the buzz of conversation from guests, and the unmistakable sound of glasses clinking in cheers and toasts.
The dinner then began with a pair of welcome bites. From Sazón came the Bikini Sphire, a playful sphere of duxelles, Jamón Ibérico and Comté cheese, finished with a delicate layer of Jamón Ibérico on top. Rich, savoury and neatly presented, it set the tone for what was to come.
From Esquina, the Gilda Pintxo brought a different kind of bite. Smoked bacalao, confit sun-dried tomato and jalapeño olive were threaded onto a small skewer, delivering a punchy combination that worked neatly as an appetite-opening start to the meal.
The Cold Starters opened with Sazón’s Crab & Octopus Salad, a delicate composition of fresh crab, tender octopus and harissa. Its light, almost foam-like texture invited us to dig in with a spoon, revealing layers of flavour that lingered with a pleasantly savoury finish.
From Esquina came the Tuna Tartare, paired with mentaiko salad and piparras for a gentle kick. The dish took a refreshing turn with celery and apple sorbet, adding a bright, zesty sweetness that made for an unexpectedly playful take on the classic tartare.
Then came the superstars of the night, a showcase of signature dishes from both restaurants. From Sazón, the Pork Belly arrived with roasted black garlic sauce, piñon crumb and silky eggplant purée. The pork was rich and comforting, with the earthy sweetness of the black garlic and the nutty crunch of the piñon crumb adding plenty of depth.
Esquina’s Grilled Squid brought a lighter but equally flavourful combination of squid orzo, green jackfruit and gremolata. The green jackfruit was a particularly clever addition, bringing a pleasant texture and working beautifully with the savoury elements of the dish.
The Duck Paella was another standout, pairing Balinese duck with porcini sofrito and quince aioli. The earthy porcini and rich duck gave the paella extra depth, while the quince aioli added subtle sweetness that lifted the dish and took this Spanish classic to another level.
Dessert arrived from Esquina in the form of Beer Stout Ice Cream, pairing banana ice cream with warm salted caramel and fresh green mango. The contrast of creamy, malty, salty and tangy flavours made it a playful finish to the meal, and a perfect way to end the evening.
Regent Bali Canggu
Jl. Pantai Batu Bolong, Badung, Bali
Phone: +62 361 2019999
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