Healing cuisine is the aim of Fivelements' restaurant, Sakti, headed by Balinese chef Made Runatha, a graduate of California's famed Living Light Culinary Arts Institute. In a multi-tiered bamboo space under a high alang alang thatched roof, the restaurant serves up dishes like live lasagna layered with spinach, marinated shitake mushrooms, cashew cheese and béchamel herb sauce, and Tulamben crab-free cake, made with almond and zucchini shreds—a worthy imitation of lump crab meat. The kitchen is left open so that diners can ask the chefs what's (not) cooking. Book in advance and choose from three-, five- and seven-course chef's tasting menus.
Tel: +62 361 469 206
Published on May 16, 2012