The Evolving Food & Beverage Landscape in Bali.
Our mission is to highlight Bali as a world-class culinary destination. To dive into the island’s vibrant food scene, we asked Louise Newsham of Honeycombers to share her thoughts on the latest F&B trends and why Bali has everything it takes to shine as a global culinary hotspot.
Q: “How do you see Bali’s food scene today compared to 5 or 10 years ago? How has it evolved?“
A: Ten years ago, I remember being excited by something as simple as avocado on toast. These days, the options are far more complex and competitive. If you’re not backed by awards, a strong ethos, or a chef who really knows their craft, you won’t last long. Today, Bali’s food scene rivals cities like Paris and Melbourne… In fact, I’d argue it’s better; it just hasn’t had the Michelin recognition (yet). I’ve eaten at some of the top restaurants in London, Bangkok, Sydney, and beyond, and honestly, my favourite dining experiences are right here in Bali.
Q: “At BRCA, our vision is to position Bali as a world-class culinary destination. Beyond nature and culture, we want visitors to come for the food as well. In your view, what is Bali’s potential to achieve this?“
A: I think people are already coming to Bali for the food, and rightly so. In fact, my brother once flew from Singapore to Bali on his way back to Europe, just to fill up at his favourite warung. In every neighborhood, there’s a restaurant, cafe, or coffee shop stacked with awards, and countless warungs that have been honing their family recipes for generations.
Anyone who visits Bali talks about the food long after they leave. We’ve got everything from cliffside cafes and theatrical dining in caves, to jungle-hugged chef’s counters and tasting menus on the beach. Where else in the world can you experience all of that, just a car ride away?
Q: “What are some of the current F&B trends you notice in Bali? From your experience with the Honeycombers awards, what makes a restaurant or café stand out and become truly successful here?“
A: Last year, the island was flooded with Mediterranean concepts. And while I do love a good burrata, I’m glad to see the focus shifting more towards Asian flavours, seasonal ingredients, and local dining experiences.
Restaurants are increasingly celebrating Bali’s farmers and producers, spotlighting native spices and indigenous ingredients. Take Begawan Biji in Ubud, for example, which takes you on a ‘seed-to-plate’ journey, or The Long Table at John Hardy Seminyak, which revives nostalgic Indonesian family recipes. Even Meimei, which is a more modern Asian dining experience, is following suit, and it was crowned the Best New Restaurant in Bali in our Honeycombers Bali’s Best Awards. Right now, Asian and Indonesian dining is the trend, and I’m 100% here for it.
Q: “What do you see as the key demands from overseas visitors as well as local tourists when it comes to food and dining experiences?“
A: With the bar rising higher year after year, I think visitors expect more than just a table for two – they want views, vibes, and that unmistakable warmth from Balinese hospitality. And for more upscale experiences, Bali’s fine dining destinations are pushing boundaries to meet the demand for more immersive experiences, like intimate chef counter dinners that put you right in front of the pans. These details take a meal from good to exceptional, and travellers are definitely willing to splurge for that experience.
Q: “On a personal note, are you a true foodie at heart? What are your favourite go-to places — whether restaurants, cafés, coffee shops, or bars, local or international?“
A: Well, I don’t eat meat, so the hardcore “foodie purists” might say that disqualifies me. But I’d disagree. For me, food is a window into local culture, and there’s nothing I love more than eating my way around a new country to get a true taste of its identity. As for Bali favourites, here’s my current rotation: Oysters and cocktails at Lulu Bistro in Canggu; sea views and nostalgic Balinese hospitality at La Lucciola on Seminyak Beach; the breathtaking interiors and bold Indonesian flavours at Merah Putih in Petitenget; the pasta at Numero Quattro by Echo Beach, which whisks you away from Bali for a moment; and of course, the humble nasi campur from my local warung in Uluwatu (doused in as much sambal as I can fit on the plate).
Louise Newsham
Director, Honeycombers Bali
