The Bistrot, Seminyak, Bali

baliburger_1

Welcome to the second in an occasional series of guest posts from travelling friends of ours, this one courtesy of none other than DJ Will MC Campbell….

One of the UK’s most beloved chefs once quirked “Food is for eating, and to be enjoyed… I think food is, actually, very beautiful in itself.” And what could be greater than the sight of a truly world-class burger arriving at your table, as others look on in envy?

Truth be told I tried to do my first burger review while in Japan – the home of Wagyu and Kobe beef, incredible cuts of meat from incredible cattle… but it wasn’t really served in true burger form, so couldn’t legitimately count it as one.

bali_burger_2

Which is why, having left the incredible but cold shores of Japan, on arriving in Bali I headed to The Bistrot for my first evening out. An impressive wooden yet high ceilinged open space, upon entering you immediately feel reminded of a New York loft/factory space with a distinct industrial feel.

And there it was, centre of the menu, I couldn’t look away, the Bistrot Burger – 180g of beef from Australia’s finest cattle.

Burger Source

There are variations of the same burger – but the house special came with the trimmings I was looking for, onion rings (always a challenge to get right), Red Cheddar (?), Cognac Sauce, Tomato, Lettuce served in a lightly toasted sesame seed bun.

The Meat of It

I’m an absolute stickler for having the meat cooked to the way I like it – and I opt for medium rare (controversial for some I know), as it actually requires more attention than any other form of cooking a burger IMHO. It needs to be perfectly brown on the outside but I want to see the colours and juices coming through the middle.

I wasn’t disappointed. The meat was cooked to perfection. Perfectly seasoned, perfectly presented. I was excited I’d hit a home run on my first night in Bali. The Cognac sauced seemed to work really well, yet bizarrely added a somewhat BBQ flavour to the burger. Could it be a term lost in translation? I’ll give them the benefit of the doubt as the combo was immediately impressive.

Next up was the red cheese and the onion rings, where my initial doubts were realised. The onion rings were solid, but not great. A little too soft from the outside and not enough texture from the onion. I want to feel like I’m biting into an actual onion rather than just a lump of fried batter. The red cheese really let it down, as it felt processed and slabbed on – a little too perfectly square.

It’s always interesting trying bread from other countries, particularly when you walk into a supermarket and aren’t exposed to the 90+ variations we have in the UK. So it wasn’t a great surprise to find the bun good but not exceptional. It was toasted well, crispy when you bite into it, but soft through the middle.

All in all, I was impressed. The meat was ideally cooked, the sauce complimented the flavour really well… and did I really expect the onion rings and cheese to be of the same quality? Well let’s say I’d have been disappointed with the experience if it had been the other way round (or I’d be posting this on the wrong blog).

Would I go again? Probably. Would I recommend to others? Absolutely.

For a total of £8, it would be hard to find many places in the UK that would serve that level of quality food in such a place that makes you feel like you’ve been transported 12,000 miles across continents.

Monkey finger rating

Bun  – 3/5
Build – 4/5
Burger – 5/5
Taste – 4/5
Sides – N/A
Value – 4/5

I think our beloved chef might have been onto something when she made that remark about food – but I’d argue just adding the word good as a prefix would be about right. And this place was certainly good.

If you’re ever in Bali, I’d highly recommend popping in  – you can find them at Jl. Kayu Aya No.117, Seminyak, Badung, Kabupaten Badun. You can reserve a table, and if you’re there Friday or Saturday night I’d recommend doing so.

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2 thoughts on “The Bistrot, Seminyak, Bali

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