The Restaurant at The Chedi Club Tanah Gajah offers unobstructed panoramic views of Tanah Gajah’s rice fields and the tropical jungle beyond, from every table. A backdrop that is almost enough to distract from the gastronomic pleasures ahead. The rice that accompanies our Balinese cuisine comes straight from the same surrounding paddies, while Western and Asian specialties benefit from our Singapore-native Executive Chef Dean Nor’s 17 years of professional experience working on an island renowned for its cultural affinity to good food. From June 2018, The Restaurant has been home to Bali's only hot air balloon adventure soaring 50 meters above the estate, offering guests with the panoramic views of Mt. Agung in the near distance, expansive rice fields below, and the five-hectare estate of Hendra Hadiprana.
Singaporean by birth, chef Dean has spent much of his professional life in and around Southeast Asia. Now the executive chef at The Chedi Club Tanah Gajah, Dean prefers a cooking style that is loose, colourful, fresh and fun.