Pekandelan Warung is located under the tamarind trees at the entrance to the Tegenungan waterfall in Kemenuh. It consists of a number of small eating areas, inside and outside, all very comfortable and clean. You can even eat on a platform up in one of the giant tamarind trees.
In the kitchen is talented young Balinese chef Wayan Sudana who after working for many years with a number of great International chefs at The Viceroy's award-winning CasCades restaurant is now doing his own thing!
Restaurant food at warung prices!
In my never ending quest to discover interesting new entrees or snacks I have found yet another one. As with a few of the dishes on this menu it has a weird 'English' name, O'Mince! But don't let the name fool you, I love the end result. Patties of shredded beef are wrapped around a nut of mozzarella cheese, not unlike another of my favourites, the Sicilian Polpettini, crumbed and fried. A simple tasty snack, a squirt of chilli sauce on top [tomato if you prefer] gives it just that bit of extra oomph!
Chicken Quesadillas are also available as is another unusual item, the Bread Bowl. It is a round bread roll that has been hollowed out and filled with a mix of chicken, onion, parmesan, mozzarella and coleslaw then baked in the oven. The Steak Sandwich is actually served in a toasted baguette but there is an Open Sandwich on local toasted bread topped with bacon, tomato and cheese.
Burgers [beef, chicken or beef, bacon and cheese] and a Wrap [chicken, avocado and tomato] and normal sandwiches, a few salads [shrimp and avocado] and Squid Rings or the local favourite, Lumpia [vegetable mix rolled in wonton skin, served with Thai sweet chilli sauce].
There are two dishes that appear on hundreds of Indonesian menus, the Thai Tom Yum Goong and the French Cordon Bleu [more often than not referred to in Bali as Gordon Blue]. The Indonesian versions are rarely close to the originals. Both are on the menu here and in the case of the 'Gordon Bleau' [close] chef presents a tasty modification of the original. The flattened chicken breast is rolled around ham and cheese and crumbed before deep-frying, The resultant sausage shape is served cross-sliced, with fries. An excellent dish and at Rp.40,000++ an example of the quite incredible dining value at Pekandelan.
Pork Ribs are popular here, served on a board with chef?s own BBQ sauce and potato wedges. The Chicken Steak comes with your choice of mushroom or black pepper sauce. The Parmigiana is in original form.
As this waterfall site is a popular destination for both locals and domestic tourists, a standard list of Indonesian and Balinese dishes is on the menu. However many of them have been given interesting tweaks by this innovative chef. The star attraction is their Crispy Duck, an Ubud creation that attracts many Indonesians and fascinates International visitors. At Pekandelan the half duck is first marinated in a tamarind solution before deep frying and is coated with a different tamarind sauce prior to serving [pictured].
With the Bebek Tamarind is served a cone of yellow rice, not just rice coloured with turmeric but the real Balinese version as prepared in the villages; rice fried in the wok with coconut milk, lemongrass, turmeric, garlic, etc.
The Ayam Goreng [a quarter chicken, including the leg] also has a tamarind treatment, before and after deep frying. The Laksa is slightly sour and slightly spicy, a good copy of the Singaporean original of chicken, shrimp, noodles and egg in coconut milk.
Seafood can be Whole Fish, grilled and served with sambal matah, Prawns in black pepper or small Lombok Scallops, sweet and spicy. The Nasi Goreng can be basic [fried rice with chicken, egg and vegetables], or with bacon or seafood added.
Rendang Sapi is the wet version not the dry one as seen in the Padang shops. Chicken Sate, Curry or Nuggets [all Rp. 40,000++ or less] complete the offerings at this great value spot. They do not have a full license so wine is not available but you can bring your own if you wish. However the beer drinkers are well looked after, the ?Bucket of Beer? is 5 small Bintangs for just Rp.120,000++, and it comes with a plate of fries.
For dessert there is a traditional Affogato from Italy and a Black Rice Pudding as made in the villages of Bali.
With the cost at some Bali restaurants now almost equaling international prices Pekandelan is a gem! A great place to visit, tasty food and ever so cheap! There not many places in the world where you can enjoy a good 3 course meal at these prices, let alone in such a perfect Bali setting.