The latest addition to Bali’s vibrant F&B scene offers a unique combination of Middle Eastern cooking with local market produce
Babaghanoush is the latest addition to Bali’s vibrant F&B scene, offering a unique blend of Middle Eastern barbecue and local Balinese produce. Renowned chef and restaurateur Bjorn Shen, known for his playful and laid-back dining experiences, brings his signature style to Bali with his second international venture. After the success of his flagship restaurant Artichoke in Singapore and Nep! in Penang, Chef Shen is now set to bring Middle Eastern flavors to the island.
The restaurant’s name, Babaghanoush, is a playful reference following his first restaurant in alphabetical order and is deeply connected to Middle Eastern culture. Babaghanoush, a grilled aubergine dish, is a staple across the Middle East, much like hummus. Chef Shen’s new menu reflects the rich heritage of Middle Eastern cuisine while incorporating the diverse and fresh ingredients of Bali.
The decision to open in Bali comes after a successful 14 years of running his restaurant in Singapore and several consulting projects with Biko Group in Jakarta and Treasure Bay in Bintan. Chef Shen views Indonesia and the people to be very supportive and welcoming to new ideas. The rich agricultural heritage with a direct connection to local producers, fishermen, farmers, and diverse clientele also influenced Chef Shen’s venture into Bali.
The soul of the menu is house made bread, local seafood, local market fruit and vegetables all cooked using Middle Eastern sensibilities. Envisioning a world where Bali and Beirut are side by side, the chef deftly combines Middle Eastern cooking with Balinese herbs & spices in creating unique dishes suchas native tabbouleh salad with kedondong fruit with kemangi. Another such dish barbecued oysters with an Egyptian garlic taklea.
