Tropicana Magazine Mar-Apr 2017 #112: Riding on a Life Line

THE COOKBOOK | CLIFT DINING
Grow
L Hotel Seminyak,
Jalan Raya Petitenget
Seminyak, Kerobokan Kelod,
Badung, Kabupaten Badung,
Bali, Indonesia
Open: Monday to Sunday
7am – 12mn
Tel: +62 361 894 7908
growbali.com
For more hotels and eateries
like this, visit www.slh.com.
That they have attracted a slew of
accolades is proof positive that food that
is heavy on principles needn’t be light
on flavour. His Tipping Club has been
consistently name checked in Asia’s annual
Miele Guide’s Top 20 since 2010, ranked
No. 31 on Asia’s 50 Best Restaurants 2016
and came in at number 12 on Asia’s 50 Best
Bars 2016 list.
Now, Clift is spreading his winning
philosophy to Indonesia. Opened in
December 2016, in L Hotel in Bali’s trendy
Seminyak and Petitenget district, Grow is
likely to follow suit despite stiff competition
from the multitude of stylish but forwardthinking,
celeb chef-helmed eateries that
are fast turning the island into the region’s
gastro tourism capital.
Just as Open Farm Community has done
in Singapore, Grow’s all day dining menu
delivers a unique farm-to-table dining
experience. Dishes like his Nori cracker with
watercress salad, pickled daikon, cucumber,
marinated tuna and avocado puree; panfried
garoupa with peas and curry purée,
compressed celery, puffed wild rice and tom
kha emulsion; and his delightfuly tropical
roast mango with coconut sago, coconut
sorbet and fresh coriander don’t just sound
good, they are good. Ingredients are 100
per cent locally sourced, from the meat to
seafood fished from the island’s rich warm
waters, to the fruit and vegetables plucked
from the temperate highlands of Bali’s
dramatic Kintamani area.
The approach makes perfect sense on
multiple levels. By putting sustainability and
traceability at the centre of Grow’s menu,
not only does the restaurant maintain a low
carbon footprint, its ingredients are the
freshest possible served and its costs for such
quality affordable to most. Additionally, by
working with local businesses to supply this
produce and a local team to dish up these
creations, Bali itself will benefit and that
social change will likely continue and spread.
Think about that the next time you pick up
your knife and fork.
TM | MARCH/APRIL <strong>2017</strong>
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