Why Starbucks’ new ‘coffee sanctuary’ in Bali reminds us more of a Disney attraction than a coffee house

It’s Southeast Asia’s biggest Starbucks destination — 20,000 square feet of space dedicated to all things coffee. There’s a model arabica coffee farm, a slick brew bar stocked with fancy-looking pour-overs and presses, and a themed video wall with enough nobs, buttons, and levers to keep a five-year old happy. And that’s just the ground ...

Reviews

Hujan Locale, Revisited: Elevated Indonesian street food classics from ‘street food chef’ Will Meyrick

Hujan Locale, Revisited: Elevated Indonesian street food classics from ‘street food chef’ Will Meyrick

The “Indonesian-oriented” restaurant of regional celeb chef Will Meyrick, Hujan Locale up in Ubud, is known for hand-picking and sourcing local ingredients to make home-cooked...

Mana: We stan the pork belly tacos and cliff-top views at this Uluwatu restaurant

Mana: We stan the pork belly tacos and cliff-top views at this Uluwatu restaurant

COCONUTS HOT SPOT — Unlike Bangkok, Bali doesn’t have the “Mexican” drunken-nights-go-to-fast-food joint Taco Bell, but we’re not that mad about it now that we...

Two Fingers: Berawa spot serves up Cali-Mex food & booze like babi guling tacos and jalapeño-infused tequila in a jazzed-up dive bar space

Two Fingers: Berawa spot serves up Cali-Mex food & booze like babi guling tacos and jalapeño-infused tequila in a jazzed-up dive bar space

Two Fingers isn’t your typical Mexican restaurant outside of Mexico. No bright colors, no sombrero-wearing, mustachioed men. No mariachi music. None of that stereotypical (and...

Going with the Gatsby theme at Double Six: Dry-aged steaks, line-caught seafood, and 250+ types of wine at Plantation Grill

Going with the Gatsby theme at Double Six: Dry-aged steaks, line-caught seafood, and 250+ types of wine at Plantation Grill

It’s one of Bali’s most developed, built-for-tourism areas, well past its heyday, and chock-full of Bintang-singlet-wearing Aussies on their way to nightclubs and...

Review: Mason, the Canggu newcomer that produces in-house cured meats, cheeses, and (stiff) cocktails

Review: Mason, the Canggu newcomer that produces in-house cured meats, cheeses, and (stiff) cocktails

Mason, which opened just last month, is a project of the Brett Hospitality Group, the same people behind the popular Batu Bolong seafood spot Fishbone Local (we haven’t tried it...

LocaLAB ‘test kitchen’ in Ubud builds elaborate multi-course dinners around a single ingredient — here’s a look inside

LocaLAB ‘test kitchen’ in Ubud builds elaborate multi-course dinners around a single ingredient — here’s a look inside

A food laboratory in Ubud backed by one of Bali’s most hyped restaurant groups has been playing with various local ingredients and coming up with some pretty crazy, edible...

Ducking great: Eating roast duck in Bali’s rice fields at a kitschy Indonesian chain is the touristic experience we didn’t know we needed

Ducking great: Eating roast duck in Bali’s rice fields at a kitschy Indonesian chain is the touristic experience we didn’t know we needed

Taking a seat in the rice fields and sinking our teeth into some roast duck at Bebek Tepi Sawah is a touristic experience that we regret not having tried sooner. The road to the...

Two Trees Eatery in Bali’s hip Berawa has got some serious vegan substitution skillz

Two Trees Eatery in Bali’s hip Berawa has got some serious vegan substitution skillz

Searching for healthy food in Canggu is like looking for fast food in America. It’s everywhere. At every turn, there’s promise of another cafe offering “avo...

NamNam Noodle Bar: What to order (and what not to) at Petitenget’s new pho spot

NamNam Noodle Bar: What to order (and what not to) at Petitenget’s new pho spot

When news dropped that a Vietnamese noodle bar set up shop on Jl. Petitenget, Bali’s trendy “eat street” — the address of some of the best restaurants on the island...


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Coconuts Bali Reviews

Coconuts Critic's Table reviews are written based on unannounced visits by our writers and paid for by Coconuts Media. These reviews are full length critiques on Bali restaurants, usually hot, new, buzzed about places and fine dining institutions. First and foremost, we write about the food. On the most basic level, how was it? How about the portion sizes? And price per portion? And of course we get into the service. Were the servers on top of their game, welcoming and helpful, or did we feel totally ignored and left to fend for ourselves. It wouldn’t be a proper review if we failed to describe the ambience. Is the place hella crowded and popping with a fun vibe or is it a more intimate candlelit setting with dreamy classical music gently playing in the background? Finally, how do all these elements come together? Would we come back to this restaurant again? We’re not getting paid by any of the restaurants we review to make them sound good, so you know when we write a glowing review, that place is heavenly exceptional.