The Flavor of Bali, at Roadside Stands

The New York Times featured an article on Bali’s roadside stands, as reported by Gisela Williams.

There are two kinds of culinary travelers who end up on Bali: ones who don’t flinch at spending hundreds of dollars for a bottle of Rioja at a trendy Asian-French fusion restaurant, and those who are obsessive about going as local as possible…

While guidebooks and hotel concierges may warn you that eating at a warung is a little like playing Russian roulette with your stomach, they are probably being overly cautious. The truth is that the street food in tourist-friendly Bali is as sanitary as what you’d find in most American cities, if not more so.

Besides, if you heed their warning, you’ll miss some of the best food the island has to offer…

Thanks to the ravings on foodie blogs like Eating Asia, and an episode of “Anthony Bourdain: No Reservations,” where the host declared its babi guling, or roast pig, the best that he’s ever had, Ibu Oka has become a tourist magnet…

To read the complete article, visit NYTimes.com

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