Bayang

Get a taste of pure Indonesia in Bayang, a restaurantbegedel and aromatic chicken sate all individually
that prides itself on its authentic Indonesian cuisineflavourful and piquant. For a taste of something
and simultaneously celebrates its fascinating culturecloser to home and also the heartstrings, do try the
alongside. A mellow face of Clarke Quay, thisSop Buntut ($15) which is a clear beef oxtail soup
restaurant is tucked in the serene alleys of thisserved in a traditional Indonesian kendil, which enables
dramatic nightspot, and exudes an opulence that iscontinued heating of the soup to allow its warmth to
definitely easy to distinguish from the rest. Opened inbe retained, along with the natural sweetness
the later part of 2006, Bayang is launched by theaccented by the potatoes and carrots that are also
same people who started up the popular Renn Thaiboiled within.
and Bali Thai restaurants. It is certain that theseGetting to the main course proper, it is mandatory to
individuals are no strangers to the local culinary scene,order a serving of the fragrant nasi putih , which is
and have a lot to offer up their sleeves, with Bayangsteamed jasmine rice ideal for complementing the
being their latest project epitomizing the best ofspicy dishes of Bayang. Highly recommended is the
what Indonesia and Bali has to offer to its diners.Tum Ayam ($4 per piece), which consists of
Housed within a mesmeric alcove of Balinese art,steamed chicken wrapped in pandan leaves and
modish drapes and pebbled floors, Bayang is a picturegenerously coated in special spices, giving it its soft
of pure tranquility and allure. Worth noting are thetexture and a mélange of tastes. Also noteworthy
stylized impressions of the wayang kulit , which is theis the Rendang Sapi ($10) which showcases a plate
Indonesian art of puppet play that is repeatedof braised beef bathed luxuriously in thick spiced
throughout its décor, and proved to furthercoconut gravy, as well as the Kambing Ros ($10), a
enhance the aura of mystical Indonesia . The mostlamb dish with a sweet sour red sauce that blended
awe-inspiring wall feature of this restaurant is theharmoniously together.
huge custom-made wayang kulit fixture that isAfter such a hearty meal, it would be inviting to
illuminated by alternating spotlights of soothing green,indulge in their specialty Avocado Cendol ($6), which
blue and beige, and casts a composed glow over theis a sinfully sweet concoction of coconut cream, palm
entire dining space. Those who prefer to dine in thesugar, jelly and crowned with thick slices of fresh
comforts of the cool night breeze can opt to becreamy Avocado.
seated in the alfresco spaces outside which is equallyIt is evident that the people behind Bayang truly
as enchanting.know how to acquaint the essence of Indonesian
With homemade sauces and dishes prepared byfood with the local palate by offering an authentic
accomplished Indonesian chefs, the food served inaffair without sticking too much to conventions.
Bayang is certainly praiseworthy. Be prepared toConsideration when cooking is always given to ensure
invigorate your taste buds with the assorted tastesthat nothing is too spicy or foreign for the untrained
of Indonesian delicacies afforded by the myriad oftongue, and especially for the unassuming tourists
spices and herbs, extending a whole range of disheswho do not have prior encounters with so much
that will fill you to the brim.spice or flavour in their meals before.
As a starter, it would be advisable to give theThis restaurant is meticulously run, with talented
Appetizer Platter ($16) a try if you are undecided onchefs and a team of hospitable staff, whilst
what to prime your senses with. Served warm in asimultaneously maintaining an elegant posterior that
long wooden platter, feast your eyes on a colourfultruly charms your night, and certainly makes your
combination of grilled prawns, spring rolls, crispymeal a well-spent one.