Spicy Geg – Restaurant and BarIndonesia/Spicy+Geg+–+Restaurant+and+Bar
 

Located in Nusa Dua, South Bali. This low-key restaurant invites guests to embark on a culinary journey throughout Indonesia. It serves light fare showcasing dishes from all across the archipelago. To ensure authenticity and flavour, some of the ingredients and spices are brought directly from the region where the dish originated. To further promote Indonesia’s lesser-known dishes, Spicy Geg has also partnered with Javara Culture, Indonesia’s leading purveyor of biodiversity-based food products. Located in the corner of the restaurant, the grocery section sells an array of well-packaged indigenous products that are ideal souvenirs to bring a taste of Indonesia back home.

 

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The Chef and the Brigade


“Ever since I was a child I have always been fascinated by television cooking shows featuring a celebrity chef. I feel that when they cook, they don’t have any pressure; they do everything by passion and not stress. Also, my mother owns a catering business and I used to help her cook and make wedding cakes. After I finished my studies in France, I returned to Indonesia and found my mentor, the renowned Indonesian Chef Ragil Imam Wibowo, who was crowned Chef of the Year in Jakarta in 2018, and won an award at the 2018 World Gourmet Summit Awards of Excellence. Together, we love promoting Indonesian gastronomy.”


 

Atmosphere

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Evoking a tropical island ambiance, the restaurant was designed by Mei Batubara, the interior designer behind NUSA Indonesia Gastronomy. Warm and playful, it is adorned with wooden tables and natural rattan furniture, complemented by hanging plants, palm print walls, and a contemporary marble bar with gold fixtures.

Cuisine

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The menu is divided into small bites, plant-based recipes, soups, open flame grill selections, rice and noodle dishes, vegetarian items, and desserts. Each dish represents a different region in Indonesia, from West Halmahera, Aceh, North Sumatera and Jakarta, to Central Java, South Sulawesi, Makassar, Lombok, and Bali. To ensure the recipes are authentic, some ingredients are grown by a tribe in Borneo, while others are sourced from other remote parts of this vast archipelago.

Facilities and Highlights

 

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Facilities and Highlights


Useful Information

GENERAL
Opening time:
Monday - Sunday 11.00am – 11.00pm

Closing period:
Weekly Closing: Open everyday

Annual closing:
none

Time zone: (GMT+08:00) Singapore
Currency accepted: IDR
Credit cards accepted: Visa, Mastercard, American Express, UnionPay
Electricity voltage: 220V
Electricity plug type:  
ACCESS
The restaurant is located just near an entrance gate to Nusa Dua, behind the Ayodya Resort Bali (Hotel).

CONTACT
Kenja Building- Kawasan ITDC Lot RA 7 Jl. Pantai Mengiat - Banjar Peminge Nusa Dua Bali, Indonesia 80363 Bali, Indonesia
CONTACT HERE

CONCIERGE
Your concierge is ready to assist you with planning and completing your reservation, contact them on dine@secret-retreats.com

We Care

 

Spicy Geg uses bamboo straws en-lieu of plastic ones. Instead of plastic bags, they have opted to use telo bags, which are made from cassava skin. During the day, the air conditioning in the restaurant is reduced to encourage guests to enjoy the open-air terrace. In the kitchen, cooks prepare the food exclusively with organic produce, and have a zero waste policy; no plastic containers and no plastic film.

The Chefs have also teamed up with Javara, which works across agricultural value chains from production to distribution in order to preserve Indonesia’s biodiversity and bring community-based, organic products to broader markets. Inspired by indigenous farmers, they work hand-in-hand with them and producers to ensure direct ethical trade. Its diverse artisanal products meet all global food safety standards. These strategies, actions and agricultural practices and approaches help to promote both the importance of conservation and the sustainable use of biodiversity of food and agriculture. In 2008, Javara started with only 10 farmers and eight products. Today, they have 52,000 farmers and 800 products including over 240 organic products that are certified under EU, US NOP and JAS Standards. Local farmers, collectives and artisans produce the products while Javara focuses on R&D, product development, certification, quality control, marketing, branding and distribution to local and global markets.

“Located in Nusa Dua, this casual restaurant run by Chef Ragil and Willa uses Indonesian ingredients sourced from all over the archipelago. The cosy setting also features a grocery section by Javara Culture with a nice selection of unique and well-packaged products.”
Kim, the discoverer.
 

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