our months ago Hu’u Bar got a new chef and two months ago Hu’u got a new look with the opening of its garden bar. To complement the new look, the new chef, Abu Goh, has designed a wonderful new menu featuring contemporary pan Asian cuisine. Committed to using daily-fresh ingredients and organic vegetables sourced from highlands of Bedugal, he creates gratifying and innovative culinary compositions. Abu hails from Singapore and prior to coming to Bali, he worked sixty-two storeys high at Singapore’s prestigious Tower Club, and also spent several months of the year working in Cape Town.
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When you walk into Hu’u for the first time, you know you’ve hit upon something hip, exotic and clubby. The first thing that strikes you as you enter the open-sided pavilion is the knot of trendy folks clutching Martinis. Hu’u Bar evolved in 2001 from an acid-jazz club of the same name in Singapore, which was set up by four lawyers whose concept was to create a place where young professionals could chill out after office hours. The Zen-inspired minimalist décor utilises dark timber, chic wooden furniture, soft leather sofas and high stools positioned around a central bar. This is the focal point for people watching; but for those looking intimate conversation, the new garden bar offers a more chilled, romantic ambience. The main building is flanked by a flat green lawn and a feature swimming pool bordered by tables and seating – the perfect location for lazy afternoons and Hu’u Bar’s famous offering of daily sunset Lychee Martinis. Meanwhile, the eclectic tapas menu (served from 4pm until 2am) suggests delights such as bite-sized tomato and cheese pizza, buffalo wings, crispy beancurd skin, seafood wonton, and the Hu’u wrap of flour tortillas with Moroccan spiced prawns, mango salsa and guacamole. One evening last week we dined alfresco, in candlelit luxury beside the pool with lounge sounds emanating from the garden bar; Hu’u was busy, yet the outdoor tables were so well spaced that our privacy was never compromised. Influences on Abu’s new menu trek from India (check out the tandoori spiced lamb brochette), to Japan (sashimi of salmon), with significant layovers in China (oriental duck pancake), while picking up a few Italian passengers en route (seafood linguine alio e olio). Our journey began with lychee Martinis. Fresh crusty bread with a pesto dip was then delivered to our table, and we were soon tucking into our starters of oriental duck pancake with petite salad and hoisin sauce (rp.60.000), and sashimi of salmon with citrus salad and ginger soya emulsion (rp.60.000). Each of these winning dishes skillfully balanced salty, sweet, sour and spicy seasonings. The salmon combined zesty pizzazz with a burst of grapefruit, and the piquant duck pancakes doused with a funky flavoured dressing were real stuff to write postcards home about. Meanwhile, a glass of fine Shiraz and a refreshing Chardonnay performed well as liquid accompaniments. Next came the grilled baby lobster with seafood risotto and petite salad (rp.150.000), and the roasted lamb rack with spiced eggplant gratin, tomato confit and Shiraz reduction (rp 150.000). With their snazzy presentations, both looked and tasted so stunning and so tender that they provoked competitive cross-table fork spearing. Finally we tackled our desserts; pandan crème brulee with vanilla ice cream (rp.45.000), and Bailey’s cheesecake with passion fruit puree and chocolate ice cream (rp.55.000). Each one proved to be a truly heavenly combo of distinctive taste and orgasmic sensation, and was chased by the ultimate climax….flaming Sambuka. Beat that! Hu’u |