2023-12-25

KWK by KAY KWOK 在台上我覓理想

KWK
by KAy KWOK
在台上我覓理想

 

当时设计一律以无分性别、全面挑战传统概念不做故有枯燥乏味及千篇一律的商业路线作品的同时仍能大有捧场客,使这KWK by KAY KWOK avant-garde时装品牌飞跃舞台,举世触目。非一般的独特设计审美观和夺目哇然的出色的舞台服装设计受尽各路识货者青睐,并获得与知名品牌、艺术家和国际殿堂级及名歌手合作千载难逢的机会,为们设计精彩的舞台歌衫。极具个人风格的实验性质及叛逆不羁的精堪工艺结合数码虚拟及科技美学,展现前卫及充满未来感的时尚作品,创作无限可能的未来设计概念

 
来自香港的 KAY KWOK以品牌 KWK by KAY KWOK闯荡江湖,毕业于香港理工大学主修时装和纺织,并获荣誉文学士学位,其后再远赴伦敦时装学院 (London College of Fashion) 攻读男装时装设计,更获得了硕士学位。 向著时装之路前进,除了不断创作,还是创作,prêt à porter的设计路线不是他的一杯好红茶,跳脱传统设计的死胡同,以崭新概念和科技物料的巧妙运用,自成一格的颠覆设计作品,为KAY在2012年赢来 Mittelmoda The Fashion Award的全场总冠军,同时更成为该奖项 20 年以来首位华籍得奖者。
 

好的东西当然要持续让它发生,KAY 凭着未来主义美学和实验精神,于 2013 年推出了同名品牌 KAY KWOK。他更是首位参展伦敦时装周的香港男装设计师,展出由 GQ China 赞助的首个时装系列,俘虏不少国际媒体的芳心和并获赞誉。打响了个人同名品牌,在台上寻觅理想,开启了时尚之路当然要食住上,机会来了不阻挡,国际品牌、歌手及艺术家如郭富城、莫文蔚、李玟、容祖儿和英国乐队 Muse以及Sony、Nike、Dormeuil相邀合作。继国际天后 Beyoncé 穿上了品牌 KWK by KAY KWOK 作全球巡回演唱会《Renaissance》表演服后,紧除其后便是 KWK by KAY KWOK 伦敦时装周 2023 年 Chapter 4 - PORTALS向一代天后李玟致敬的时装秀發怖。


最新的系列设计秉承着的未来感美学,以kooky的审美探索生命的次元空间及时光旅行者为缪思,为乏味平淡的生活撕开一道曙光的破口。系列以时光探索为骨干,宗教人文为装束,极富张力的廓形及线条流动,体现跨越性别时空等限制的极限美学,激发时空交错的无限可能,为生活点燃暧昧不明的希望之火。一如KAY的佛系宣言:“面对未知只能无所畏惧,观音轻拂双指,下沉的眼眸中,将佛光普照在麻木的灵魂上,宝莲灯泛光,质变,闪烁,欢乐涌现。是怜悯,是救赎,是一朵朵美艳迷幻的巨型花朵瞬间绽放于永恒,一生很短,一瞬很长,尽管一生只够爱一个人,但却可以用 365 天去想念,时空探险终究结束,但回忆永存于心,而梦里是你回家的路。 ” 时装秀的谢幕曲,KAY特别选用李玟的<想你的 365 天>, 致敬这位一代天后。在表达对她的思念之外,并希望她到达一个无痛苦而美好的新世界和次元。
 
 

2023-12-22

COACH Presents "COURAGE TO BE REAL" Campaign

 
COACH Presents "COURAGE TO BE REAL" Campaign  u
nder the concept of "Expressive Luxury" -  a campaign inspired by Coach’s message grounded in inspiring people to embrace all the many sides of who they are and find confidence along the way.


The films and images encourage audiences to courageously follow their own path and 
explore all the possibilities of life. Directed by Henry Scholfield and photographed by Wei Huan, campaign brings to life many of the questions young people face today at the crossroads of life. The brand hopes to drive viewers to contemplate about the following: To choose between partners that reflect different paths in life.


To choose a simple, clean haircut or a more expressive one. To choose a 
business career or a creative career. To have a cute child at home or a cute, spoilt pet at home. The campaign emphasizes that there is no right or wrong way to choose in life, there is only listening to the voice of the heart, going forward, breaking through the expectations, and exploring the full possibilities of oneself.


Since its establishment in 1941, Coach has been on the road of brand rejuvenation in recent years, focusing on millennials and Generation Z consumers, and proposing the new positioning of "Expressive Luxury,” where Coach becomes a platform for the self-expression of its community. The brand has been actively conveying the value of "Courage to be Real" to Chinese consumers, guided by Expressive Luxury’s mission to connect with consumers on an emotional level, through purpose-driven storytelling.

VALENTINO Spring 2024 Valentino Paris, A Night’s Tale Campaign

Valentino Spring 2024 a dedicated 
campaign Valentino Paris, A Night’s Tale stars Rosie Huntington-Whiteley whilst she floats within the walls of Place Vendôme with her effortless beauty, bringing the undeniable aura of the holidays. Shot and directed by Theo Wenner, the campaign features the model with a glamorous group of friends gathering within the walls of the grand, gracious, and mystical Place Vendôme, the Maison’s historical headquarters. A story of celebration and sophistication, where Rosie acts as the hostess by inviting us into the world of Valentino during an evening of extravagance.


The Maison unveils an exclusive array of looks - ranging from the subdued to the sparkling – all in the spirit of celebration and seasonal festivities. Looks with soft shades with a relaxed attitude. Party dresses with embroideries, feather jumpers, crystal mini dresses as well as tweed and crêpe couture jackets and High-end denim options.


Dress code of the festivities, preciousness with a sophisticated aura: the new Valentino Garavani VLogo Moon bag and the iconic Valentino Garavani Locò in holiday colors, special sequins and ultra-mini dimensions. To complete the offering of accessories, the new Valentino Garavani Rose- Rouche 1959 pumps, the iconic Valentino Garavani Rockstud pumps and ballerinas.

2023-12-19

PRADA Holiday 2023 PRIVATESPHERE Campaign

PRADA Holiday 2023 campaign expands the magic inherent in the holiday season through the fantasy of an impossible voyage, a journey in your own sphere. Photographed by Willy Vanderperre, this campaign captures four world-renowned stars – Maya Hawke, Damson Idris, Louis Partridge and Kim Tae-Ri – playing themselves, in their own bubbles. A moment of serenity, a private celebration, a personal playground. This notion is literal as well as ideological: each is seated in a glistening bauble, a perch that becomes, in turn, a flying pod or a personal shuttle, a metaphorical vehicle to navigate individual imaginary destinations.


Illustrating the imaginary, behind every individual a fantastical space-scape fuses the past with the future, memory with expectation. The checked marble floor of the historic 1913 Prada boutique located in the Galleria Vittorio Emanuele II, in Milan, runs into a galactic horizon, a panorama of deep space drawn from telescope imagery, sparkling with stars. Like imagining the contents of a gift ready to be unwrapped, here you anticipate a whole galaxy ready for exploration.


Both introvert and extrovert - staying in while travelling, in your head, to the furthest reaches of the universe - an imaginary ‘private sphere’ is the ultimate in escapism. In your mind’s eye, it allows you to boldly go where you have never gone before, without going anywhere.


Talent: 
Maya Hawke
Damson Idris
Louis Partridge
Kim Tae-Ri

Photographer: 
Willy Vanderperre

Creative Direction: 
Ferdinando Verderi

2023-12-15

UMA CUCINA @ COMO Uma Ubud - Eat Well From The Flavourful Kitchen

Italian dining may not be your priority of choice while travelling in Bali, yet some luxury and boutique resorts could deliver more than just comfort food to please your austere palate. Uma Cucina at COMO Uma Ubud may change your mind for its easy-going flavourful combination of Italian-inspired dining. mylifestylenews writes.


The artful use of the herbs and spices, a few key and fresh ingredients applied in Italian cooking is the only way to bring joy to a good Italian meal. The authenticity and uniqueness stem from the quality of the ingredients used in cooking rather than the complexity of preparation. Less is always more in Italian cooking, with traditional techniques that never go out of style to tantalize your palate and simplicity is the key. It’s the element that makes Italian cuisines flavourful and unique.


Centrally located in Ubud, Bali, Uma Cucina sits right on the main road on the upper lever on COMO Uma Ubud, leading into the village centre of Ubud, but somehow feels otherworldly once you exit off the thoroughfare. Surrounded by lush and soaring frangipani and bamboo trees with outdoor terraces and a large communal dining table made centre stage of the entire dining area, the rustic open-air restaurant is set in a friendly and warm ambience for you to embrace the cozy purlieu.


A long and fully equipped bar at the other corner of the main dining area offer plentiful orange hue lounge chair seatings where it is best to get together for some sassy and innovative cocktails put together by leading London mixologist, Lewis Wilkinson or post dinner drinks.


 The inverted high ceiling environs are supported by multiple wooden pillars with the influence of the local heritage referencing in a Balinese pavilion style, thus keeping the essence of the COMO Uma Ubud estate identity of where you are.


While few touches of Italian design elements can be found from the interior, it is best to focus on the food where the style of cooking reflects the homely cucina (kitchen in Italian) spirit. The menu is simple and straight forward, ranging from sharing snackers of antipasto dishes to signature a-la-carte menu items or even for a more intimate full dining experience.


Italian food is always a matter of regional pride, so in Uma Cucina, honest Italian flavours predominate to sum up this diverse cuisine with locally sourced produce rendered in colourful, no-muss-no-fuss options. The menu is structured with all the Italian classics and gives that sense of comfort when deciding what you will want to order.


<Fritto Misto>
From the first plate, a lightly battered crispy fried mixed seafood was utterly delicious and so moreish, served with aioli and lemon. Despite the fish was not really fresh, rather mashy and lacking the firm texture, the rest of the seafood combination was done with great flavour.
 

<Carpaccio di Manzo>
Another antipasti came to the table was the thinly sliced peppery beef marinated with herbs and dressed with semi-dried cherry tomatoes, olives, almonds, pecorino cheese and arugula. This is a classic rendition blended perfectly to create a delightful and harmonious palate.


<Calamari alla Griglia>
The lightly grilled calamari was fresh and tender, accompanied with chickpea, garlic, parsley salad and chickpea sauce. The entire combination works and the sauces complimented the overall flavour that left you wanting more. This is a celebration of local produce held together by a singular appreciation of good-quality presented in elegant simplicity. Delicioso!


<Pollo alla Diavola>
This classic Italian fiery barbecue “devil’s chicken” got its name from the spicy marinade. Free-range chicken is used here, rubbed and marinated in a punchy blend of herbs and spices, lemon, pepperonata, garlic, black olive and parsley. The chicken was grilled to perfection with a smokey flavour, tender and tasty that was packed with depth and complexity, served in a very generous portion and expertly cooked. It takes all boxes and simply a winner!


<Manzo alla Griglia>
The beef was a Stockyard Gold 200 day grain fed sirloin and came with charred red onions, asparagus, salsa verde and crispy fries on the side. This was great piece of steak with flavour that was so memorable and it’s provenance added to the overall experience. All other accompaniments were delicious, particularly the onion. Simply divine!


<Semifreddo>
One dessert  to share and this divine semifreddo with a concoction of white chocolate, passion fruit, mango and ginger crumbs is what everyone’s craving for. Slices of thick cut mango sits atop the creamy cheesecake and drenched with the citrusy passion fruit sauce rounding up the entire palate with great satisfaction and really piqued the tastebuds for a refreshing finish to a rich and memorable meal.


The menu features most of the classic Italian dishes, so a definite crowd pleaser when you are looking for simplicity of Italian flavours that won’t disappoint. Given the humidity and outdoor setting, the food was always at the right temperature and texture, particularly the fried dishes, so well handled from the culinary team. The staff are extremely knowledgeable, attentive  and quite welcoming, with the food delivered in a timely order which certainly added to the overall enjoyment for the evening. What’s there not to like? So far, we loved all the dishes that we ordered and able to savour the least expected foreign gastronomy in Bali is another delightful plus. While eating locally or enjoying the tastes of Bali, sometimes you need a change for the palate and Uma Cucina is a great alternative that  is a welcome change, just like you are meeting an old friend that you know will make you happy!


Tried & Tested:
Location: 5/5
Design & Decor: 4/5
Food & Beverages: 4/5
Service: 4.5/5
Value For Money: 4/5
Experience: 4/5
 
 Jalan Raya Sanggingan,
Banjar Lungsiakan, Kedewatan, 
Ubud, Gianyar
Bali, Indonesia
Tel: +62 3619 2448
 
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

Hermès Presents ARCEAU Belles du Mexique

Hermès Presents ARCEAU Belles du Mexique -  An ode to joy and movement. A dial where time dances and gives life to the mischievous, colourful Arceau Belles du Mexique. There are two core elements in any dance: movement and rhythm. The Arceau Belles du Mexique watch pays tribute to the men and women who perpetuate the tradition of the hat dance. Originally from Jalisco, the central Mexican region on the shores of the Pacific, it features these dancers, renowned for the relative immobility of their torsos contrasting with frantic footwork. They are depicted from above on a Hermès silk scarf released in 2017. The virtuoso design celebrates dance, movement and exhilaration.


The Arceau Belles du Mexique watch places this motif inside in a round, 38 mm-diameter white gold case. The dancers’ agility is showcased, as seven of them arranged around the hours and minutes are mobile and whirl freely in step with wrist movements. Watchmaker choreographer Hermès thus stages a show combining body movement mastery with total freedom of expression - the very definition of a choreography whose gestures are codified and that each dancer executes according to his or her own sensitivity. This free, colourful circle dance is performed around a ring of 23 diamonds surrounding the central hours and minutes hands.

Like the seven others surrounding them, these dancers are entirely hand-crafted. Their relief is created by successive individual layers of paint. All fourteen dancers are then applied to the base of a painted dial. The seven central figures are mounted on a free axis that makes them twirl at the slightest movement. The other seven catch and hold the light emanating from a bezel set with 82 diamonds. They are the motionless spectators of a central scene where the hat dance vies with the dance of time for the privilege of ticking off the hours and minutes. Beneath the stage beats a self winding movement that perpetually charges the watch with new energy. The poet Virgil was so right when he wrote that spirit endows matter with movement.

2023-12-12

API JIWA Capella Ubud @ A Delicious Soul of Fire

D
ining out must be a sensory experience, rather than just a way to sate your appetite especially when an exotic dining destination is included. Imagine heading into the middle of a mystical forest and having dinner at a pre-eminent luxury resort that houses every amenity in a tented camp, Api Jiwa at Capella Ubud stirs up the fire and will probably awaken your soul for its unique dining experience offerings. mylifestylenews writes.
 

Tucked away in a back road just off the small town of Tegallalang in Ubud and after passing through a small village of Desa Kelili, on arrival, expectations are heightened by the fact that the entrance is so secretive and not only the security check on each vehicle entering the gated property of the entire estate, but what is about to unfold in front of you is a guaranteed wow moment of its visionary stunning nature surroundings, unless you are a fool that has not much sense of having an admiration of any sort of architectural or design and decor aesthetic, then you are forgiven.
 

You alight from your vehicle and then you are escorted down a path whereupon you are confronted with an amazing sight of many small tent-like structures, which are unique “tree hanging” guest rooms, restaurants, a spa, a gym house, guest lounge, outdoor terraced rice field design swimming pool and so forth. It is truly a stunning sight that you will not expect and we were bowled over within seconds. At the tented ‘lobby’ we were confirmed for our dinner and escorted to another larger tent pavillion where Api Jiwa’s action takes place which immediately screams destination dining, as there is nothing ordinary about this location and design.
 

Totally unconventional. With so much thought and challenging determined hard work by designing this one-of-a-kind luxury “camp-site” that blends in aesthetically with the nature, the design team helmed by globally renown atelier landscape architect, Bill Bensley always make things work with an unexpectedly sophistication of enlightenment and winning results. The interior design is so quirky and makes you smile. All installed elements are referencing an old steam laundry and it really leaves you gobsmacked and you almost laugh in disbelief. Laundry baskets, laundry boards, charcoaled cast irons, copper tubs, rusted water pipes, cast iron framed doors, blanket sticks and many more, all thoughtfully aligned and displayed on the complex wall.
 

If you were born millennial, unless you are dining with your elderly parents or companion, you have clearly will have no idea what is displayed on the enchanting wall of sophistication as it has taken you back to yesteryear how basic life was lived and then back to the future with modern amenities. Simply brilliant! The more you look, the more obvious each detail is and nothing could be considered boring by any means. In keeping with the rest of the restaurant, the ceiling was gracefully decorated with Indonesian batik fabric in the style of an intimate boudoir, adorned with a few colourful wood crafted pillars as well as the automatic hand winding old fans which gives a gentle breeze to the entire semi outdoor restaurant. Complex yet not fussy and the local heritage and culture has evidently been highly considered into every inch of the design element.


The view is equally stunning, overlooking a village valley surrounded with tens of hundreds of slim trunk coconut trees and is one of the best locales for sunset watching. Words can’t describe any further, it just feels like another world and you have to be here to soak in all the sensual elements to enjoy the most sensational vista. Api Jiwa is inspired by the Sanskrit word meaning “fire to the soul”, as most dishes will be touched by fire. The kitchen display is spot on and is also quite eye-catching, so you are not bored while observing the Chefs in action, while they create bold flavours inspired by Asian omakase served in a lively and uniquely designed open-air restaurant.


With no more than 12-seatings around the wooden bench top, this ringside kitchen allocation is to prioritize on your booking by securing the best seat of the house, otherwise, a few well distanced table settings are available for your privacy if you are not the communal type of diner. You are under cover, but the evening breeze wafts through the space and there are additional standing fans supply should you feel a little too humid and sticky in the tropical evening heat.


 The I-leave-it-up-to you omakase experience means that you get to try a variety of flavours to pique the tastebuds, but no course is too big. More than a degustation experience and bite size portions are the order of the day, but by the time you are finished, it will seem like a lot of food to satisfy your craving and curiosity. We were positioned around the Chef’s counter and could see a lot of the action firsthand as the course by course delivery journey progressed through unexpected bites and some predictably expected, showcasing the freshest seasonal locally sourced sustainably-framed ingredients of Bali.
 

While ‘breaking bread” is part of the tradition of immersing in local tradition, Api Jiwa’s refined mountain-village-inspired dining is a spirit of discovery, adding a twist to traditional flavours focusing on intimate and authentic Asia barbecue cuisine. Every guest receives a welcome cocktail and they are very enjoyable, We had the <FIRST> - a concoction of gin, umeshu ratfia, yuzu liquer and peach syrup and <FORTH> with bourbon, Japanese black charcoal with rosemary flavour, drambuie, spice bitter, campari and fresh lime. While sipping a cool libation, the anticipation builds for the first course and the rest of the nine to come. Selected wine pairings is another alternative option if you would like to further enhance your dining experience.


<Lombok Oyster>
Beautifully presented and the taste was as good as it gets for fresh produce on a beautiful stoneware plate.The large chunky flesh of the oyster was dressed with oyster mushroom, garlic and watercress. Visually invisible but its all in the taste, the Lombok meaty oyster is lightly seared to a smoky flavour and the combination components adds a little more breadth of flavour and texture, which is rounded off by the garlic oil and watercress to create quite a delicious start to this culinary journey.
 

<Smoked Unagi>
Despite the seaweed had collapsed and lost the crispiness due to the high humidity, for 12 plus pieces handmade at the same time resulted to enjoy this delicate unagi at its peak, the eel was served with a chili and ginger topping, brushed with mirin and soy sauce with a light sambal matah match. Subtlety is king, as the eel is not a very strong flavour, so no other ingredient dominates, resulting in a pleasant mouthful.


<Telur Kukus>
Probably it was the soul dish of Api Jiwa’s omakase experience with a great combination of smoked bacon, egg custard and a bite size piece of lobster on the top, served hot and beautifully presented in an eggshell and is simply divine. The umami flavours derived from all the ingredients used was carefully crafted and presented in a great flavour. By far the best dish for the evening, the way omakase goes. Paired with the fruity and floral light crisp 2022 Hawker’s Bay Haha Pinot Gris from New Zealand.


<Soto Ayam>
This is one of the all time classics for Indonesian’s iconic national dish with a slight twist whereby two birds kill one stone, as the expression goes – the chicken skewer sitting atop the cup of fragrant clear chicken broth was tender and between the two pieces of chicken thigh is a chicken heart for a different texture that adds richness. The chicken broth consists of turmeric, ginger, lemongrass, celery and lightly thickened with coconut milk. We love the idea of one dish in two separate ayam flavours and textures despite the broth was a bit ordinary and lacking of the omakase surprise and can be done more distinctively with a twist to enhance the palate. The chicken skewers of meat quality were palatable, but in one of the skewers we had, the meat was more than 80% fat.
 

<Satay Kambing>
The cabbage and kimchi sauce was not quite a successful execution, it was underwhelming, not only tasteless, tough and not well marinated to deliver the pungent kimchi flavour. While the kambing meat itself was already a standout, tender, juicy and flavoursome and needing no further accompaniment to enhance it. Stainless steel skewers should also be replaced by wooden stick/bamboo or even the entire lemongrass stick for omakase dining experience as well as authenticity by paying homage to Balinese cuisine, for its organic presentation and additional aromatic plate added to the entire dish. Paired with a 2016 Naked Range Merlot for its smooth and dark cherry notes.
 

<Cauliflower>
This dish elevates a humble vegetable to legendary status with great taste and a complexity of curry and coconut cream. The cauliflower was barbequed into a tender and smoky state and then served in an Indonesian curry with coconut cream and cumin, to add that flavour dimension. A pleasant vegetarian dish that stands on its own.


<Grilled River Prawn>
The prawn is marinated overnight and served with bean sprouts and green beans, along with a small portion side of Nasi Goreng. While Nasi Goreng is the soul of Balinese cuisine and in any Asian culinary sphere, it is always a huge challenge for a simple dish not done right, unfortunately, this version here was not up to an ordinary Nasi Goreng standard of its flavour and texture. Not only the rice was pre-cooked and reheated on a small induction stove that can’t offer any smokey flavours nor fluffiness, but dry and tough, nearly a soggy-burnt version which was not too pleasant to enjoy. One of us had only two scoops and could not continue. The halved river prawn was beautifully grilled with a light char flavour and with great texture, fresh and tender. Yet, the ‘salad’ sauce is subtle and a pleasant accompaniment that does not overshadow the sensational prawns. Once again, the sauce is so unnecessary and did not bring out the best from the prawn, so it would have been better to have a citrusy and pungent dressing instead. Paired with a 201 19 Crimes Cabernet Sauvignon, the vanilla aromatics fruity notes gave a rich mouth feel yet didn't seem to go well with the prawn dish.


<Smoked Beef Tenderloin>
The Australian Angus beef smoked with rosemary and thyme, dressed with beef jus, red onion and BBQ sauce that has paprika and mustard was beautifully cooked and presented on classy stoneware. All flavours harmonized and balanced well and were totally spot on for omakase and the degustation experience.


<Tangerine Granita>
Time for a palate refresh with crushed ice drizzled with coconut and lime. A beautiful melange of flavours, tasty refreshing tangerine with a hint of sweetness although the granita had already suffered in the humidity and collapsed to become more like a juice. 
Expect a little more like a crushed-ice plate when granita is mentioned yet too smooth and watery in texture.


<Miso Parfait>
This confection is a combination of banana sponge with caramelized banana sauce, with the miso parfait placed in the middle of the sponge that was not soft, nor airy and not much on a miso palate either. The plating presentation is quite attractive but didn’t highlight much of the content.
 

<Balinese Petit Fours>
A lovely selection of delectable bites to round off the omakase journey but not impressive at all. The “Madelene” was soggy, lacked sweetness and minused the mandarin or fruity hint, the sesame ball and the other nutty bite was tough sitting on a chunky dull stoneware.
 

Service was warm, polite and attentive as one would expect of Capella hospitality. Our servers for the evening, Lastri and Dita went that extra mile to pour a little more wine, listen to guests’ feedback and adjust. There is no doubt that the evening had an intimate atmosphere to it, given the limited number of guests they cater for, but this can also be a dampener – you get the wrong guests around you and you don’t want to overhear their conversation, which affected our (as well as the table next to us) experience, because you could not unhear their conversation as it was so loud! A perfect dinner needs perfect guests, but when they are annoying they bring the score down, so to speak.
 

The location is truly amazing and yet the food may not be as exciting to delight our palate with bold flavours and there were a few hit and miss dishes mainly due to technical issues as well as the outdoor dining challenges ad inconsistent use of Chinaware and stoneware presentation. At least, the culinary team in Api Jiwa still strives to deliver a delicious soul of fire on what they think are best to pamper your demanding palate. Overall, the jungle-feel omakase experience is still worthy to be on your bucket list for a unique dining venture.


Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverages: 3.5/5
Service: 4/5
Value For Money: 4/5
Experience: 4.5/5

 Jalan Raya Dalem, Banjar Triwangsa,
Desa Keliki, Kecamatan, 
Tegallalang,
Ubud, Gianyar
Bali, Indonesia
Tel: +62 361 2091 888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.