Hu’u Bar and Grill Bali
Having been on the Seminyak scene for over ten years now, hu’u is certainly one place that doesn’t really need an introduction.
Well known for it’s scorching club nights and top notch dining, courtesy of head chef Phillip Mimbimi, this place has got it all – from the comfy cushion and sofa strewn multi leveled interior right down to the cool cocktail list.
In what could best be described as ‘semi fine dining’, the inventive menu brings together a mix of Indonesian, European and North American specialties, all given that special hu’u twist by Phil and the team. Signature dishes such as the nasi hu’uduk are well known, but the recent addition of the words ‘and grill’ give a clue as to what else diners can expect from the bill of fare: US prime rib eye from Nebraska and marinated New Zealand lamb brochettes jostle for space alongside Australian free range veal chop and wagyu Tokusen tenderloin on the red-blooded grill section.
A wealth of other appetisers, seafood and desserts mean that come lunch or dinner, there is sure to be something to satisfy your taste buds.
Pitching up at around 4pm, I manage to just catch the end of the lunch sitting, and although it’s relatively early, I’m ready for a few courses of hu’u goodness due to the fact that I’ve been driving around all day and am properly starving.
First up, and making a nice change from the standard basket of bread, comes the complimentary and ever-changing taste from the chef, which in this case is a crispy Norwegian tuna roll.
For the appetizer I’m won over by the interestingly named apocalypse now spring roll (65k++), which is stuffed with marinated prawns, shredded chicken, pork, duck, mixed lettuce, fresh mint leaf, coriander and bean sprouts served with a duo of sweet plum jam & hot chili vinegar dip. Despite being a pretty generous starter, it’s not long before I’m licking the plate clean and ready for a main, which comes in the form of braised boneless beef short ribs (158k++) with truffle crushed potatoes, roasted carrots, glazed shallots and a shiraz wine reduction. The tender beef literally falls apart like butter, and is superbly complimented by the tangy reduction.
Dessert-wise I manage to silence the little voice that tells me to not get too greedy long enough to get stuck into glutinous local favourite dadar guling (35k++), which consists of a thin layer of pandan pancake stuffed with roasted coconut and palm sugar served with coconut ice cream. A fantastic round off to an excellent three courses, and a wonderful mix of flavours.
hu’u plays host to some of the hottest local and international club nights on the island, so the best bet is to grab a bite to eat before sauntering over to the bar after dinner and getting your party on.
Dan Ashcroft
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