December/January, 1998
No. 032/VI/97
cover story
Christians in
Paradise
How Christianity came
to Bali
Once Upon a
New Years Eve
MC-ing a New Year's
Eve party during a
blackout
bali focus:
nusa dua and
jimbaran
The Origin of
Nusa Dua
A fable
People of a
Fertile Sea
The fishers of
Jimbaran beach
Center Stage
Steve Charles revamps
the Candraloka
Amphitheatre
Nusa Dua Nights
How to survive them
The Sacred
Wilderness
Colonial encounters with
Bali's southern peninsula
arts and
culture
Latter Day
Laksamana
A.A.M. Djelantik's
recently launched
autobiography
Kulkul
new Fiction by Gde
Aryantha Soethama
The Rat Pack
Who are Bali's literati?
beyond
bali
An Eddy in The
Counter of Time
Kayaking off the west
coast of Lombok
Slick and Cool in
Sengigi
Round midnight at the
famed Lombok resort
regular
Fashion
Adventure
Into the blue
Jewel of the southren rim
Jungle Drums
Bali Update
On the Road
Home Grown
Made Adi Putra
advertising index for
Bali Echo web site
 |
PJ's
The Four Seasons Resort, Bali
There are two ways to get to PJ's. Either you can park at
the bottom of the hill and walk straight in, or you can go to the top of the hill, get out
at the hotel lobby, and descend on foot through the resort's grounds to this beachside
restaurant. The walk takes about 15 minutes, and winds through some of the most gorgeous
landscaping on the island.
Dining at PJ's is a little like being on the set of a Robinson Cruso movie. The restaurant consists of two bales (Balinese thatched gazebos) around which extends a timber decking. Seated thereupon, diners are only just elevated above the sand. Old intaran trees fork up through holes in the decking, their finger-like leaves offering a gentle shade. A border of hardy coastal brush and a makeshift fence of wired-together driftwood prevents guests from inadvertantly falling off the edge of the decking. Waiters wear a uniform of shorts and boat shoes, and on each table lay batik tablemats and sturdy, 'distressed' cutlery that could have been retrieved from a submerged treasure chest.
Mediterranean and South-East Asian cuisine are both strongly represented in PJ's extensive menu, and chef Kenji frequently combines elements of both in a single dish. Notably, PJ's specialises in 'alternative cuisine'. That is, all dishes are nutritionally balanced, and low in cholesterol, sodium and fat. Futhermore, as the menu informs diners, "Chefs Kenji and Ken would be glad to accommodate any of your special requests."
Having no such requirements, we just ordered from the regular dinner menu (of which the lunch menu is a somewhat abbreviated version). Charred Honey Melon Gazpacho is a creamy, light-green coloured, sweet soup, served cold as is regular gazpacho. Griddled Crab Cakes are patties of the velvet, stringy meat served with a lentil vinaigrette. PJ's have a mighty hamburger, and if you ask for it rare, you will get a thick, home made rissole that is only just browned on the outside, its inside still a slippery red. The Grilled Vegetable Torte with Goat Cheese is a hearty vegetarian dish, as filling as a moussaka. It consists of layers of grilled eggplant, zucchini and pepperonata, oozing irresistably with goat cheese, and freshened with sweet basil and a tomato vinaigrette.
But what PJ's is most famous for is its wood-fired
pizzas, of which the toppings include ones as wild as this: Wok-fried Moo-Shu Duck,
Mozzarella Cheese, Shredded Cabbage, Mixed Chilies and Coriander Leaves; and Tandoori
Chicken, Spinach, Tomato, Mozzarella and Banana Chutney.
Griddled Crab Cakes: Rp.21,5000
Charred Honey Melon Gazpacho: Rp.12,5000
Grilled Vegetable Torte with Goat Cheese: Rp.25,500
Sirloin Beef Burger: Rp.25,500
 |
Copyright © 1997 Bali Echo. All Rights Reserved