Hilton Colombo Residences is introducing ‘A Balinese Affair,’ a two-week culinary event showcasing authentic Balinese cuisine. 

Running from 7 to 21 February, the buffet is led by two guest chefs from Hilton Bali Resort – Chef I Ketut Ray Suryawan and Chef Edi Wahyudi – who bring their expertise in Indonesian flavours to Colombo. Both chefs noted that Balinese flavours were quite compatible with Sri Lankan cuisine, given the shared appreciation for spice and layered flavours.

Balinese food, known for its bold use of spices, aromatic ingredients, and diverse textures, is not commonly found in Sri Lanka, making this an opportunity for diners to experience a new regional cuisine. The menu features a mix of traditional dishes, some of which may be familiar to those who have travelled to Indonesia or explored Southeast Asian cuisine.

“It was a pleasure to bring Balinese cuisine to Sri Lanka and we’d really love for Sri Lankans to visit our restaurants in Bali,” said Chef Edi.

“Having tasted Sri Lankan cuisine, we found that Balinese food is quite suited to the local palate. Both countries enjoy strong flavours and spices, making this an interesting culinary exchange,” added Chef Ray.

For those who are curious about Indonesian cuisine, ‘A Balinese Affair’ at Hilton Colombo Residences offers a structured introduction to some of Bali’s signature dishes. While some flavours may be unfamiliar or different from what local diners expect from Southeast Asian cuisine, the menu provides a range of options for both first-time tasters and those who have experienced Balinese food before.

The variety of dishes, the attention to authenticity, and the presence of guest chefs from Hilton Bali add value to the experience, making it a worthwhile visit for those looking to try something different in Colombo’s dining scene.

The food: An exploration of Balinese cuisine 

The Sunday Morning Brunch was given a preview of ‘A Balinese Affair’ and the experience provided a good introduction to Balinese flavours, though some dishes may require an adjustment of expectations for those unfamiliar with Indonesian cuisine.

The Bebek Betutu (slow-cooked duck) was well executed, with tender meat that absorbed the spice blend well, although the seasoning leaned toward earthy and aromatic rather than overtly spicy.

The Sate Lilit (minced meat skewers) stood out for its unique texture and lemongrass-infused aroma. However, for those expecting the traditional peanut sauce often paired with satay, this version may feel lighter in flavour.

The Lawar Pusuh Biu (banana blossom salad) was a dish that might divide opinions. The crunchy texture of the banana blossom, mixed with spiced coconut and minced meat, created a complex layering of flavours that some diners may find intriguing, while others may find it an acquired taste.

The Udang Sambal (spicy prawns) delivered the most bold and recognisable flavours, with a well-balanced level of spice that many Sri Lankan diners would appreciate.

Desserts included the Bubur Injin (black sticky rice pudding), which had a natural sweetness and nutty undertone, making it a satisfying but not overly indulgent way to end the meal.

Overall, the execution of the dishes was consistent, though some flavours may be more subtle than expected, particularly for those accustomed to Sri Lankan spice levels. The buffet offers a good opportunity to try Balinese cuisine, but those looking for intense spice or strong sweetness, as found in Sri Lankan and Thai food, may find some dishes milder than expected.

Meet the chefs behind the experience

Bringing their experience from Hilton Bali Resort, Chef Edi Wahyudi and Chef I Ketut Ray Suryawan have curated a selection of Balinese specialities, focusing on traditional recipes and cooking techniques.

Chef Edi Wahyudi

With over two decades of experience, Chef Edi specialises in classic Indonesian cuisine. His featured dishes include:

• Bebek Betutu – A slow-cooked duck dish, prepared with Balinese spices and banana leaves
• Nasi Campur Bali – A mixed rice platter that provides a variety of small portions of traditional accompaniments
• Sate Lilit – Minced meat skewers wrapped around lemongrass stalks, grilled for a smoky finish

Chef I Ketut Ray Suryawan

A specialist in Balinese and regional Indonesian flavours, Chef Ray’s notable dishes include:

• Udang Sambal – Fried prawns in a spicy sambal sauce, delivering heat and depth of flavour
• Ayam Sere Lemo – Shredded chicken infused with kaffir lime, offering a slightly tangy taste
• Lawar Pusuh Biu – A banana blossom salad, incorporating spiced coconut and minced meat

‘A Balinese Affair’ runs from 7 to 21 February at the Hilton Colombo Residences and is priced at Rs. 7,800 nett per person