Cuca Restaurant

The selection process from the one-pager food menu was fuss-free; you basically pick from the 'Harvested', 'Hooked', and 'Farmed' categories, featuring sustainably grown local produce specially sourced by Chef Kevin Cherkas (if this name sounds familiar, the El Bulli and Daniel alumni previously helmed BLU at Shangri-La Singapore).
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Now on to the food. I liked the unique flavour pairings and clever play on textures on each plate, a reflection of Bali's vibrant culture and food scene. My personal favourites were the Roasted Pork (60k) - honey glazed bbq pork, pickled cabbage, and coriander wedged between a soft pancake bun; Smoked Butterfish (90k) balanced by beetroot yoghurt, zucchini pickles and a bed of parsley crumbs; and the Honey Baked Pumpkin Salad (80k), country granola, creamy green beans, and tarragon, a brilliant combination of savoury, sweet, creamy, and crunchy.
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Really enjoyed the dining experience here -- familiar yet refreshing. If innovative, thoughtfully conceptualised plates are your thing, then I definitely recommend you pay #Cuca a visit when in Bali. #burpple