Snapshots from the Table #4 during Dewata Gastronomic Challenge of Bali Salon Culinaire 2016. There were three courses presented, four dishes including Amuse Bouche. Service was prompt and courteous, and the dishes all presented beautifully with depth and complexity of flavor that matches the eye catching presentation. My favorite dish would be the smoked tilapia as the fish present a beautiful combo of chunky texture, smokiness, and tad rustic seasoning using the turmeric infused sauce. The addition of pickled Jicama, edible flowers and turnip help adding dimensions and layers to the dish. My least favorite would be the oyster as the flavor combo was a bit harsh, with overdominant acidity from the keffir lime pearls, sorbet, and raw shallot pungency from the sambal matah. I can somewhat grab what it's trying to be, and I love striking flavors, it's just need a little more subtler as to not overcome the oyster real flavor. Something spicy would also works well to round off the taste. The two way beef was good, flavorsome with interesting texture pairing, though I wish it wasn't as sweet, even though it mimics Semur. I saw the star anise on the plating and think it should explore more on bringing out the aromatic property of semur instead its sweetness. While I do realize that the meal was meant to be paired with wine, so there's a missing element in my review, I also believe the meal should be fine in its own. Else the wine should be on the dish. And that's a glimpse into the critic side of me. #balisalonculinaire2016 #foodreview #foodcritic #mekulicious (at Bali Nusa Dua Convention Center)