Though the original plan was to stroll about Ubud after checking-in, Capella Ubud was so charming that we simply didn’t want to leave once we got settled in, so it was naturally decided that we had dinner on site too. On this first night we got to try Api Jiwa, the Asian barbecue bar at the resort.
其實原本打算去烏布走走，不過 Capella Ubud 舒服到令人不想離開，于是決定晚餐也在這裡解決了。第一晚，先試試主打亞洲燒烤的 Api Jiwa。
Api Jiwa is the Sanskrit word meaning ‘fire to the soul’, and fire is indeed the central ingredient at Api Jiwa. We were seated at the C-shaped bar, where we could see Capella Ubud’s culinary director Matthew McCool and his team grill up the freshest ingredients of the day.
Api Jiwa 這名字源自梵文，意思是 “火焰到靈魂的轉變”，而 “火焰” 的確是餐廳的主題。我們坐在C字型的吧台，可以清楚地看見 Capella Ubud 的餐飲總監 Matthew McCool 和他的團隊巧妙地用烈火烤製著當日新鮮食材。
Originally from Australia, Matt had been cooking in busy metropolitan cities like Sydney, London, Shanghai before settling in Bali four years ago (lucky him). What he put on our plates that evening was absolutely delicious – a mix of Asian flavors with imaginative creativity, all beautifully presented. Let’s have a look:
來自澳洲的 Matt 曾在雪梨、倫敦、上海等大城市工作多年，在巴厘島定居已四年了（羨慕啊，我也想搬過來）。他設計的料理非常混搭，有創意又美味，一道道都是驚喜！
King Prawn Yakigyoza, Yuzu, Smoked Chicken Jus.
明蝦 “煎餃”、日本柚子、煙燻雞汁。
Indonesian Pearl Meat, Fermented Lemon, Seaweed Oil.
印尼珍扇貝、發酵檸檬、海藻油。
Cured Hamachi, Squid Noodles, Smoked Dashi.
醃漬鰤魚、烏賊 “麵”、煙燻日式高湯。
Australian Sirloin, Miso Onions on Potato Bun.
澳洲莎朗、味增洋蔥、馬鈴薯麵包。
Crab & Shiitake Chawanmushi, Ponzu.
蟹肉香菇茶碗蒸、柚子醋。
Chicken Thigh & Leek Yakitori, Master Stock Tea.
雞腿肉大蔥串燒、頂湯。
Lombok Oyster, Sesame, Lime & Chili.
龍目島生蠔、芝麻、青檸、辣椒。
Chicken Meat Tsukune, Citrus Cured Egg Yolk.
雞肉丸串燒、檸檬漬蛋黃。
Tuna & Nahm Jihm, Wrapped in Shiso paired with a Tom Yum Bloody Mary.
鮪魚、泰式酸辣汁、紫蘇、酸辣血腥瑪麗冷湯。
Butter Basted River Prawn, Green Mango Pickle, Grated Egg.
奶油烤大河蝦、醃漬青芒果、蛋黃屑。
Duck Yakitori, Kimchee, Cabbage Wrap.
鴨肉串燒、泡菜、生菜。
Wagyu Beef Rendang, Coconut, Stewed Eggplant.
巴東和牛、椰子、燉煮茄子。
Coconut Gelato, Sea Salt, Olive Oil, Caviar.
椰子冰淇淋、海鹽、橄欖油、魚子醬。
Pineapple & Soy Crème Brulee, Wrapped in Nori with a Lime Sorbet.
鳳梨豆奶焦糖布丁、海苔、青檸雪酪。
As you can tell from the brief description of the dishes, the cuisine here is a mix of many Asian influences – Japanese, Thai, Korean, Chinese, and of course, Indonesian, all intertwined together creatively and deliciously. Do know that this is an omakase restaurant, which means there’s no menu – you are served whatever fresh ingredients are available that day. While you might not get the same dishes I had, I have no doubt that they will be worth your time and stomach space.
從這些菜色上可以看出 Api Jiwa 的料理結合了許多不同的亞洲料理 – 日本、泰國、韓國、中國、當然還有印尼，而且混搭地非常有趣而美味。小提醒：Api Jiwa 做的是無菜單料理，每天的菜色根據季節和食材變化，所以你吃到的菜單跟我吃到的會有所不同，但相信一定也非常精彩。
Api Jiwa is by far the most impressive resort restaurant I’ve eaten at. As it’s tucked away in the secluded Capella Ubud, it’s probably not getting all the attention it deserves…but now you are in the know. Whether you are staying at the resort or elsewhere in Ubud, do not miss what chef Matt is conjuring up over here.
(Can we also take a moment to appreciate the beautiful plates used at the restaurant? Everything’s made by local artisans, some specifically tailored for Api Jiwa. Note to self: delegate time for ceramics shopping next time in Bali..)
這家令人驚艷餐廳隱藏在 Capella Ubud 渡假村中，所以還沒有太多人去過。既然你現在知道了，下次來烏布，不論你是入住 Capella 還是在其他酒店，都不要錯過這個隱藏的驚喜！
（Btw，不覺得 Api Jiwa 的盤子都超美的嗎？聽 Matt 說這全都是當地職人做的，很多是專供 Api Jiwa 的特別設計喔。下次來峇里島，一定要花點之間去採購盤子。）
Api Jiwa, Capella Ubud
Add: Banjar Triwangsa, Jl. RY Dalem, Keliki, Tegallalang, Kabupaten Gianyar, Bali 80561, Indonesia
Tel: +62 361 2091888
Hours: 6:30-11pm
Price: 1,200,000,000 IDR/10-course omakase menu
Website: www.capellahotels.com/en/capella-ubud/dining/api-jiwa