We actually stumbled upon Hu’u enroute to another restaurant, Sarong. It was raining and the gracious security staff seeing that we were wet as drowned rats, came to our rescue with umbrellas and invited us in to have a drink. It was a Thursday night and the main bar was serving up complementary chilli con carne which we each had a bowl. The bar crowd was pumping for a Thursday with local Bali expats. In no time we had stayed an hour and hence decided to stay for dinner as it was already dark outside (the sun sets @ 6 in Bali).
As we were half full from bintangs and chilli, the chef recommended a sharing portion of his latest creation – a take on a local Bali specialty, Babi Guling. The Hu’u version features a generous slab of crispy pork belly crackling (think German crispy pork knuckle) a side of Bali style baby back pork rib, soup, pickled vegetables, traditional Bali vegetable salad and mound of steaming Bali pilaff rice.
The experience was sublime and we definitely recommend Hu’u restaurant to anyone who is looking for an authentically Bali dining experience against a sophisticated back drop.
Next time we come back we’ll each have a portion to ourselves. We washed down our meal with a nice bottle of sauvignon blanc from the wine list. A little over priced but that is the norm due to challenges of importing wine into Indonesia, as the sommelier explained.
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