TASTE
December 7th, 2017
Things are Really Heating Up at Seminyak’s Newest Restaurant

Seminyak is already famous for its world-class foodie scene and this latest restaurant opening from Australian chef Paul Lewis is set to really get pulses racing.

Warning: Mouthwatering images of juicy steaks and gourmet dishes may cause hunger. Continue with caution.

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Salazón is the latest trendy dining haunt to pop up in Bali’s Seminyak and we’re sure that the eatery’s industrial-chic styling coupled with its mind-blowing dishes is going to draw in the cool carnivorous crowds.

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The Chef

Salazón is the brainchild of Aussie Executive Chef Paul Lewis who learnt his trade in Australia and embraced the adventure of cooking by working all over the world in various luxury hotels and restaurants.

Chef Paul’s philosophy is to take seasonal, fresh ingredients and create simple, pure and delicious menus. Respectful and modest, he has applied his extensive experience and skills from his travels to create the wonderful dining experience at Salazón.

The Restaurant

Decked out with counter seating that lets diners peer into the kitchen, wooden furnishings and cartoon wall decals, Salazón oozes major hunting lodge-meets-New York chic with a dash of wonderland vibes. And if that wasn’t already a thing – it is now.

Chef Lewis says, ‘Singapore is the Mecca for amazing food in the region, but Indonesia is really up and coming, so it’s an exciting time to be here. I think it will only get better and better. What’s really important is to be passionate- about creating great, unpretentious food that I would like to eat. You won’t see any dry ice coming out of my kitchen!’

The Food

Don’t say we didn’t warn you. The food at Salazón looks (and tastes) nothing less than unbelievable. With an emphasis on wood-fired, cured, smoked and grilled meats and fish, Salazón is a carnivore’s haven.

Chef Paul’s team at Salazón make everything on-site; the dry-aged meats, the charcuterie, vinegars, tomato sauces and relishes, chilli sauces, ice cream and pastries – even the sourdough bread and the butter served with it. Chef Paul plans his menu well ahead with the dry-aging and pickling processes being different in length and process for cold cuts through to duck, fish, pigeon, chicken, pork and beef.

Chef Paul places great importance on the source of his fresh ingredients and the building of trusted relationships with suppliers. All produce, apart from the beef, is locally sourced, including local lamb.

“When it comes to cooking I am a bit of a traditionalist,” says Executive Chef Paul Lewis. “I look for honesty in cooking, like with really great barbeque, where the ingredients speak for themselves. For me here at Salazón it’s all about genuine, old-school cooking, using traditional ageing, smoking and pickling processes. It’s back to basics, but delivered with passion.”

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