Home by Chef Wayan

Home by Chef Wayan is a modern Indonesian restaurant on Jl. Pantai Pererenan in Pererenan, Canggu, owned and led by executive chef Wayan Kresna Yasa. Born on Nusa Penida, the chef trained at Washburne Culinary Institute in the US, cooked at Blue Hill at Stone Barns in New York and Acadia in Chicago, and wrote the cookbook PAON: Real Balinese Cooking. The kitchen specialises in seafood and Balinese flavours, from sate lilit and smoked ayam betutu to pepes ikan grilled in banana leaf, with a vegan menu, and opens daily from 12:00 to 22:00.