They work in sumptuous surrounds, dream up gourmet menus and plate perfectly executed dishes. But where do these chefs go for their favorite local eats? By Samantha Brown
+ ENRICO WAHL | The Oberoi
Warung Batavia (Jalan Raya Kerobokan, Seminyak, Bali, Indonesia; +62 361 731 641 ; lunch or dinner with drinks for two around Rp150,000) boasts great food and a home-style atmosphere that together often entice Enrico Wahl, executive chef at The Oberoi (oberoihotels.com). Go for the mie kuah, or noodle soup with dumplings, he urges. "It's just really well prepared and there are no surprises," he says. Their version of the Indonesian standard gado gado is made fresh to order and another must-have dish. German-born Wahl also recommends Chinese restaurant Feyloon (Jalan Raya Kuta No. 98; +62 361 766 308 ; dinner for two with drinks Rp600,000). "Chinese food is so complex I would not step into cooking it myself - many try to copy it and cannot," says Wahl, who prefers instead to tuck into Feyloon's hot-and-sour soup and classic takes on jellyfish and sea cucumber.