CAMBODIAN CUISINE

The Balé Nusa Dua invites diners to explore Cambodian cuisine with Chef Men Somera, flown in from The Balé Phnom Penh. His culinary prowess was mastered at Paul DuBrule Academy and 5-star hotels in Cambodia as well as regionally. With fresh ingredients from Bali and regional farms, Chef Somera will craft with precision, simple yet exquisite dishes showcasing the very best of Cambodian cuisine during Lunch and Dinner at Faces Restaurant and Dinner at TAPA Bistro.

Chef Somera will be presenting his natural style of harmonising flavours while focusing on aesthetics. Guests at Faces will be treated to a diverse choice of classic Cambodian dishes which exude exotic flavors including sour lobster soup with green mango and basil to start, Pan-fried beef fillet with black pepper corn, fried egg and water cress as a main and Braised lotus seeds with sticky rice in coconut syrup milk to complete a most sumptuous meal. While TAPA will feature a set menu of Prawn with fried eggplant, asparagus and spring onion, Pan fried scallop with X.O sauce and Crispy rice with cucumber, carrot and spicy pork.

Besides the set menu option, guests can also enjoy a selection from an a la carte menu at Faces Restaurant and at TAPA Bistro. What’s more! Chef Somera will be conducting a cooking class combined with an experience of a visit to the traditional fish market at Jimbaran for guests who would like to learn to prepare Cambodian Cuisine. Join Us!