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New chef adds delightful twists to Bali menu

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Bali Steak & Seafood’s Ahi Tartare.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Bali Steak & Seafood’s chef de cuisine, Benjie Cabutaje, right, holds a 38-ounce rib-eye tomahawk steak for two, while banquet chef Ricky Kusuda serves an island snapper plateand a tomato and burrata cheese salad.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Seared dayboat scallops.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Wagyu steak poke.

In November the Hilton put its AAA Four Diamond restaurant, Bali Steak & Seafood, in Benjie Cabutaje’s hands as chef de cuisine, and his food reached a larger audience. Read more

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