From the La Lucciola stable comes this rare find: An upscale restaurant showcasing traditional Indonesian recipes, refined and beautifully presented. Nearly a decade in the making, the restaurant employs age-old recipes, some long-forgotten, meticulously unearthed by the team in remote villages and grandmas' kitchens from several islands across the archipelago. Don't expect to find usual-suspect Indonesian dishes here like the ubiquitous nasi goreng; Bambu is all about unusual resurrected recipes with depths of flavors, textures, and spiciness (albeit in delicately sized portions at fine-dining pricing). Practically all ingredients are locally sourced and everything comes freshly house-made, including the pungent, pestle-and-mortar-pounded sambals. Starters are highlighted by the Balinese green papaya fragrant spiced broth, mains by signature dishes like Sulawesi barramundi baked in banana leaves and bamboo trunk, or North Sumatran slow-cooked lamb and date curry. Sugar-modified desserts feature sticky black-rice dumplings with Javanese vanilla ice. Even the cocktails highlight locally sourced spices and fruits.

The setting is suitably alluring, an intimate space with thatched open-sided dining and bar pavilions elevated over illuminated pools and carp streams. Bambu not only showcases the island's culinary heritage, it also features indigenous craftsmanship, from the hand-stamped batiks worn by the waitstaff to the striking central dining pavilion, an antique teakwood joglo from Java, exquisitely carved and seemingly floating over water.