2021 Media Kit

Bali resort takes diners under the sea


The five-star Apurva Kempinski Bali resort has opened Koral which boasts of a unique underwater dining concept. More than just a restaurant, Koral offers a full “bistronomic” experience that combines delectable dining, laid-back ambience and the rarefied atmosphere of an aquarium, accompanied by a hypnotic soundtrack that captures the magic and mystery of life under the sea. "As Bali's first underwater restaurant, Koral promises something completely unique. Our bistronomic concept combines all aspects of the dining experience, with elegant dishes inspired by local flavours, a warm and welcoming ambience and the one-of-a-kind opportunity to dine inside a tropical aquarium," said Vincent Guironnet, general manager, The Apurva Kempinski Bali.
"With a growing collection of outstanding restaurants, bars and lounges spread across the resort, The Apurva Kempinski Bali is quickly cementing its reputation as one of the leading culinary destinations on the Island of the Gods."
Koral’s design inspiration is from the tropical characteristics of Bali and the great Majapahit empire, which brought prosperity to Indonesia from the 13th to 16th centuries. Thus, the restaurant’s interior features teak wood ceilings and walls made from traditional red clay bricks that frame the aquamarine views through the windows, while the flooring sports elegant black and white tegel tiles popular among the Bali’s ancient royal court. Beyond the aquarium windows and the otherworldly glass-roofed tunnel, tropical fish swirl in a kaleidoscope of colours, creating a mesmerising backdrop for the spectacular cuisine that awaits.
Koral offers a menu inspired by the rich abundance of seafood available in the waters off the Indonesian coast, embellished with a wealth of fresh produce grown in the fertile lands of the archipelago. Executive sous chef Imam Fayumi brings skills acquired in some of the world's best hotel kitchens to Koral, transforming humble ingredients into a menu of elegant fine-dining style dishes.
Stand-out plates include Tomatoes Bedugul, a bright and colourful medley of ripe tomatoes and red tomato consommé, with fresh baby vegetables, creamy mozzarella cheese and tomato oil sorbet; Lump Blue Crab salad with zingy Granny Smith apples, crisp jicama and aromatic lemon basil and ginger; and the locally inspired Prawn & Lime, which combines stuffed jumbo prawns with spicy dabu-dabu salsa, silky potato gnocchi and spicy tomato and chilli sauce.
In addition to the decadent à la carte menu, Koral offers a four-course degustation menu featuring the finest seasonal ingredients with sommelier-selected wine pairings, for the ultimate underwater experience.

Photo caption: Koral boasts of a unique dining concept

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