Award-winning Chef Ryan Clift, from the famed Tippling Club and Open Farm Community in Singapore stamps his impressionable brand of produce-centric, fresh and sustainable dining to Bali’s vibrant dining scene.
GROW features artisanal and bespoke elements throughout an eclectic menu serving Ryan’s self-titled “Bistronomy” cuisine using only locally-sourced produce and meats. GROW also brings along Ryan’s signature cocktail program designed by a world class mixologist bespoke for Bali’s unique aura.
My philosophy is simple – ingredients first, then comes taste, texture, temperature, smell and sound.
Based in Singapore since 2008, Ryan conceptualized the now famous Tippling Club, which couples refined progressive cuisine with avant-garde cocktails quickly throwing him into the spotlight of Asia’s bustling gastronomical scene, ranking No 31 on Asia’s 50 Best Restaurant, 12th on the inaugural Asia’s 50 Best Bars 2016 and named in the Top 20 of The Miele Guide.
With a focus on sustainable, artisanal and bespoke elements, GROW’s eclectic “Bistronomy” cuisine highlights Chef Ryan’s diverse influences in a mind bending Breakfast Menu and an All-Day dining menu which showcases a flair of refined French techniques with a fusion of culinary influences and flavours.
GROW’s practice in Sustainability involves fresh produce sourced directly from a farm in the highlands of Kintamani, meat and seafood 100% locally sourced and rustic pasta handmade from local semolina.
GROW’s vision is to deliver an authentic farm-to-table dining experience with sustainability and traceability as key to the culinary concept. In many ways, GROW as a concept is a trifold concept and experience: The sustainable dining concept; Ryan’s progression in his career and techniques; and Ryan’s vision to develop, train and raise the overall standard of his culinary team mainly comprised of Balinese and Indonesians.
Jalan Raya Petitenget No. 8L Seminyak,
Kerobokan Kelod, Badung, Kabupaten
Badung, Bali 80361