HOME by Chef Wayan ranked #6 in Tatler Best Indonesia 2026 — recognised for its fresh interpretations of Balinese and Indonesian home cooking combining contemporary technique with ancestral culinary heritage. HOME also ranked #7 in Tatler Best Indonesia 2025.
One of the most significant pieces written about Chef Wayan’s broader influence, this Condé Nast Traveler feature explores Bali’s growing movement toward indigenous ingredients and traditional technique. PAON: Real Balinese Cooking — Chef Wayan’s globally published cookbook with co-author Maya Kerthyasa — is highlighted as a defining contribution to that movement.
PORT Magazine — the British cultural and arts publication — profiled Chef Wayan in their acclaimed “Questions of Taste” series, joining a roster that includes globally recognised chefs. The feature explores Chef Wayan’s philosophy of cooking through geography, ceremony and memory: from bamboo-fire techniques unique to Tabanan, to the ancestral recipes of 600 Indonesian islands he brings to the table at Kaum. One of the most in-depth editorial portraits of Chef Wayan’s culinary thinking published to date.
SilverKris — the in-flight magazine and digital platform of Singapore Airlines, one of the world’s most prestigious carriers — featured HOME by Chef Wayan in their Bali city guide, recommending it to Singapore Airlines’ international passenger audience. A placement in SilverKris puts HOME in front of high-spending international travellers before they even land, and represents one of the most coveted editorial endorsements available to a Bali restaurant.
National Geographic Traveller sent writer Rachel Lovelock across Bali’s most celebrated food destinations — and chose HOME by Chef Wayan as one of them. Chef Wayan is quoted at length on the complexity of bumbu Bali, his 16-ingredient mother sauce that can take three hours to prepare. HOME is described as a “minimalist modern restaurant decked in warm woods and tropical greens” in coastal Pererenan, near Canggu — one of a handful of restaurants featured in a major National Geographic food piece on Bali.
Lonely Planet — the world’s most trusted travel guide publisher — named HOME by Chef Wayan one of just 8 restaurants to eat at in Bali right now, placing it in the company of legendary spots including Ibu Oka (Anthony Bourdain’s favourite) and Kaum at Potato Head. Chef Wayan is quoted directly: “The biggest challenge is trying to explain it to foreigners because the best dishes are things they have never seen or heard of before.” The Ledok Nusa, Rujak Ikan and Ice Roti are highlighted as standouts.
The Financial Times’ prestigious “How To Spend It” travel series features Ronald Akili — founder of the globally recognised Desa Potato Head beach club and cultural village — sharing his personal guide to Bali. Akili names HOME by Chef Wayan as one of his go-to restaurants on the island, noting that Chef Wayan worked directly with Potato Head on their restaurant concept. The feature is accompanied by photographs of HOME’s dishes and of Akili dining at the restaurant, taken by photographer Putu Sayoga. A placement in the FT’s “How To Spend It” — the publication’s luxury lifestyle platform aimed at high-net-worth international readers — represents one of the most valuable editorial endorsements a Bali restaurant can receive.
Honeycombers Bali featured Chef Wayan as a Local Legend — a profile series celebrating the people shaping Bali’s culture and community. Chef Wayan speaks about his journey from a fishing village on Nusa Penida to Michelin-rated kitchens in the USA, his philosophy of mentorship, and his ambition to bring Balinese cuisine to the world stage.
LUXE City Guides — the premium travel guide publisher distributed globally in luxury hotels — featured Chef Wayan in their “Eat Like A Chef” series, spotlighting HOME in Pererenan and Chef Wayan’s personal favourite restaurants across Bali. A direct endorsement from one of the travel industry’s most trusted luxury voices, placing HOME in the company of Bali’s most celebrated culinary destinations.
Dine & Wine Bali — Bali’s leading curated culinary guide — returned to HOME in 2025 for a full restaurant feature following the renovation, documenting the revamped space and updated menu. The guide also features HOME in its hand-picked restaurant directory alongside a chef profile.
Indonesia’s official national tourism portal — published by the Ministry of Tourism, Republic of Indonesia — featured HOME by Chef Wayan as a flagship example of authentic Balinese gastronomy with modern technique. The feature is published in 20+ language editions across the portal’s global markets including Germany, Australia, Singapore, Japan and the USA, placing HOME directly in front of the country’s most strategically important inbound travel audiences.
The South China Morning Post — one of Asia’s most widely read English-language newspapers, with a readership spanning Hong Kong, mainland China and the wider Asia-Pacific — sent writer Ian Lloyd Neubauer to Bali to investigate the rise of modern Indonesian cuisine. Chef Wayan and HOME are featured prominently: his reinvention of Ledok Nusa into a fine-dining risotto is described as a dish the writer had “never seen before”, and Chef Wayan is quoted at length on storytelling, the complexity of Balinese cooking, and his experience cooking for world leaders at the G20 dinner in Bali at the personal request of Indonesia’s First Lady.
HOME by Chef Wayan was selected by Condé Nast Traveler as one of the 24 best restaurants in Bali, recognised for Chef Wayan’s approach to elevating traditional Balinese dishes rooted in his Nusa Penida childhood with classical culinary technique.
A celebration of Indonesian and Balinese homestyle cooking awaits you.
