Ametis Villa Bali, the 14-room resort in the coastal village of Canggu, promises guests “homestyle” dining at its Eternal restaurant, where Executive Chef Abdul Halim Hafiz recently took charge. “I love Eternal’s concept,” Hafiz says. “It takes me back to the roots of traditional Indonesian cooking, which essentially focuses on the elements of simplicity, freshness and locally sourced ingredients.”
Those comments make sense, but they’re not exactly groundbreaking. What is more interesting, though, are a couple twists Hafiz and his team at Eternal are putting on the outlet’s concept. On Monday, Wednesday and Saturday — and serving only 10 plates per day — diners can opt for the “Pay as You Like” concept. Using seasonal and local ingredients, the Chef’s a la minute Indonesian creation is priced at what guests think their dish is worth.
On Thursday nights, live cooking stations will be placed in front of the restaurant, and stalls will display a variety of ingredients, including the catch of the day from a nearby fishing village, various meats, fresh vegetables, noodles and homegrown herbs and spices for a “street food” effect.
The initiatives aim to make dining as interactive and adventurous as possible, leaving a lasting impression on guests as well as providing valuable feedback to the resort’s culinary team.
It seems to me Ametis Villa Bali is looking to prove F&B can both comfort and surprise as well as deliver luxury in a casual way. I think it’s right on target — what are your thoughts?