Bali: Top 5 F&B

A whole suckling pig stuffed with a spice paste called base genep, including turmeric, coriander, lemongrass, garlic and chilli, then spit-roasted over an open fire until the skin turns golden and crisp. Rooted in Balinese Hindu ceremonial traditions, it was historically prepared for temple offerings and weddings. Anthony Bourdain featured it on his programme, calling it one of the finest pork dishes he had tasted.

A ceremonial Balinese dish of whole duck marinated in bumbu betutu, a spice paste of shallots, garlic, turmeric, galangal, ginger, candlenuts and chilli. The duck is wrapped in banana leaves and slow-cooked for up to 12 hours. Traditionally reserved for temple offerings and religious festivals, it dates back to the Majapahit era around the 1500s. CNN Travel has recognised it as one of Bali's standout dishes.

A Balinese satay variant made from minced fish, chicken or pork mixed with grated coconut, coconut milk, lime leaves and a blend of local spices. The seasoned mixture is wrapped around lemongrass stalks or flat bamboo sticks, then grilled over charcoal. Originating from the Klungkung region, it is a staple at ceremonial feasts and everyday warungs across the island. The use of lemongrass as a skewer is considered symbolic of unity among the Balinese.

A plate of steamed rice served with an assortment of side dishes including lawar, sate lilit, sambal matah, shredded chicken or pork, fried tempeh and peanuts. Known locally as nasi Bali, each plate varies by region and cook. Its origins trace to the communal eating traditions of Balinese Hindu culture, where similar spreads are prepared as temple offerings. It remains the most widely consumed everyday meal across the island.

A beachfront dining tradition centred on freshly caught seafood grilled over coconut husk coals along Jimbaran Bay. Fish, prawns, crab, lobster and calamari are served with steamed rice, plecing kangkung and two styles of sambal, a red chilli paste and sambal matah. The tradition grew from the adjacent Kedonganan fish market, where fishermen's daily catch was cooked and served on the sand. Over 30 seafood cafes now line the bay.