Mejekawi’s Innovative Cuisine

  • The coconut water macaron at Mejekawi.

    The coconut water macaron at Mejekawi.

  • The bedugul-style organic vegetable salad at Mejekawi.

    The bedugul-style organic vegetable salad at Mejekawi.

  • Mejekawi's sop buntut.

    Mejekawi's sop buntut.

  • Mejekawi is the latest offering by Bali hotspot Ku De Ta.

    Mejekawi is the latest offering by Bali hotspot Ku De Ta.

  • Mejekawi blends local ingredients with progressive cooking techniques.

    Mejekawi blends local ingredients with progressive cooking techniques.

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Rotary evaporators? Immersion circulators? Mejekawi, the latest offering at legendary Seminyak hot spot Ku De Ta, bills itself as a “tasting kitchen and laboratory,” and the food, which fuses high technique with local produce and ingredients, is as progressive as you’ll find on Bali. Occupying a glass-walled second-story space that overlooks Ku De Ta’s beachside daybeds, the dinner-only restaurant seats just 30 patrons around a central open kitchen, where chefs Phillip Davenport and Ben Cross dish up 7- and 11-course tasting menus that might feature frog leg with chorizo puree and palm hearts or a sucking-pig terrine presented atop a crisp square of sourdough. Desserts are by New York pastry chef Will Goldfarb, who has worked with Fabio Picchi, Tetsuya Wakuda, and the Adrià brothers. High-concept and beautiful to behold, they include Goldfarb’s trademark Pandanbert, a luscious vanilla-and-pandan panna cotta paired with a salak-fruit tarte Tatin.

9 Jl. Kayu Aya, Seminyak; 62-361/736-969; kudeta.net.

This article originally appeared in the August/September 2013 issue of DestinAsian (“Top Tables: Fantastic Four”).

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