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Dutch chef Syrco Bakker made a name for himself as a protégé of the legendary <a href="https://destinasian.com/singapore-dining-le-pristine">Sergio Herman</a>, eventually propelling Zeeland’s beachfront Pure C restaurant to two-Michelin-star greatness. His <a href="https://www.syrcobase.com/?destinasian">Bali venture</a> translates his razor-sharp focus on handpicked ingredients and close relationships with local producers to a tropical island setting. For instance, aged export-quality amberjack is presented as gravlax with shoyu, torch ginger, and lemongrass; a fillet of free-range goat is glazed with base genep, the foundational spice mix of Balinese cooking. Bakker’s Indo-Dutch upbringing has armed him with a deep knowledge of Indonesian cuisine. The Heritage menu—one of three offered at the main two-story restaurant—might include a tongue-in-cheek reinterpretation of nasi goreng and a deconstructed jus alpukat (avocado juice). Through the windows, a lush courtyard planted with sugarcane, kaffir lime, and pineapple is flanked by an upstairs bar and a chef’s table pavilion for degustation dinners prepared by Bakker himself. —James Louie
<a href="https://www.syrcobase.com/?destinasian" target="_blank" rel="noopener">syrcobase.com</a> 
+62 822 2712 2250 (WhatsApp) 
<a href="https://maps.app.goo.gl/rjuoCCKxHpcPz4wq9" target="_blank" rel="noopener">Jl. Sri Wedari No. 72, Ubud, Gianyar, Bali</a>

A dish of grouper at Syrco BASÈ; head chef and co-owner Syrco Bakker.

Syrco BASÈ: Handpicked Flavors

Bali Dining