Authentic Balinese cuisine served in serenity of beautifully realised interior overlooking Repulse Bay

TRi restaurant

October 13th, 2015


Appropriately located on the beachfront overlooking Repulse Bay on Hong Kong Island, recently opened contemporary Balinese restaurant TRi brings the famed cuisine and ethos of Bali to a discerning Hong Kong clientele. An exquisitely realised interior draws inspiration from the traditional Balinese philosophy of well-being – “Tri Hita Karana” – harmony between man, nature and divinity. Natural materials of bamboo, stone and timber are extensively deployed to create an enchanting environment that represents Balinese experiences of home, garden and jungle. Traditional Balinese cuisine is refined with contemporary technique and presentation to create an exceptional dining experience. Conceived by the Le Comptoir team – behind the acclaimed Bibo French restaurant in Central  – and neighbouring Hotshot restaurant – TRi is set into an expansive space on the 3rd floor of The Pulse lifestyle centre offering a halcyon tree-top perspective across the waters of Repulse Bay.

Design  A meticulously conceived decor constructed primarily from bamboo, natural timbers and stone elegantly and dramatically exudes an authentic Balinese aesthetic. Beyond the reception area, a massive salvaged teak tree trunk fashioned as an over-size communal table seats up to 40 guests, while opposite a private dining space is enclosed behind a row of bamboo stalks. Full height windows extend across the entire sea-facing frontage – connecting the coastal location with the interiors of the dining room and bar space. A striking series of woven bamboo semi-private dining pods appear to float in stone-filled ponds while opposite a wall of living vegetation evokes the tropical jungles of Bali.

Cuisine  The menu showcases an authentic Balinese cuisine, elevated with modern culinary touches but without compromising the heritage of the dishes. Heading up the TRi kitchen, Balinese Chef de Cuisine I Wayan Mustika has experience in some of Bali’s leading restaurants, while Executive Chef Conor Beach has moved across from the kitchen at sibling restaurant Bibo. Signature dishes include the Duck Goreng – a modern interpretation of Balinese-style crispy duck; Coral Trout Red Kare -pan-fried coral trout with scallops, choy sum and squid in coconut curry; and Iga Sapi – grilled Angus short ribs with spicy soy sauce.

Cocktails  While an impressive assemblage of mostly New World wines offer ideal accompaniment to the Balinese cuisine, the bar also serves up a list of delicious cocktails. Local spices and culinary ingredients add a distinctive Balinese taste profile to classic-inspired cocktails like the TRi Fashioned; while the Lombok Mama is a refreshing combination of navy rum, fresh watermelon, pineapple juice, triple sec and nutmeg.

TRi opens Wednesday to Friday for lunch and dinner, while on weekends the Champagne Brunch entices with a well-priced package of free flow Loius Roederer Brut or Louis Roederer Cristal 2007 complementing an 8-course menu; and dinner is served both Saturday and Sunday evenings from 6:00 pm.

TRi: Balinese design

TRi: contemporary Balinese cuisine

  • TRi restaurant
    Duck Goreng - crispy duck leg Balinese style, chilli mango, cucumber, pink grapefruit
  • TRi restaurant
    Coral Trout Red Kare - pan fried coral trout, scallops, choy sum, squid, coconut curry
  • TRi restaurant

TRi: Bali-inspired cocktails

  • TRi restaurant
    TRi Cooler - gin, elderflower liquor, honeydew, coconut rum and coconut water
  • TRi restaurant
    Uluwatu Runner - Arak, apricot brandy, crème de banane, bergamote juice & cinnamon grenadine
  • TRi restaurant
    TRi Fashioned - house rum, chocolate bitters & griottine syrup