
Why You Need to Visit Apéritif, Ubud’s Latest Fine Dining Destination
It's an Anton Ego moment. The dish in front of me tastes foreign, yet entirely familiar. I am no longer in an ornately furnished restaurant in Bali, but back home, having a bowl of creamy Cantonese-style congee with my family, a Sunday tradition that has since been relegated to the past. But no component of the dish hints at Eastern inspiration. In fact, it is innately European, a modern interpretation of a classical European dish using only three ingredients: lobster, salsify, and caviar. It is simple yet elegant, luxuriously redolent with a creamy buttery fragrance, fresh sweetness from the lobster, and just a slight edge of welcome bitterness from the deep-fried salsify garnish. In that moment, I understand Chef Nic Vanderbeeken's philosophy of "global cuisine" for Apéritif -- distilling flavours…