Si Jin - Bali

Pack up some nice clothes mom & dad, we’re going to Si Jin.

Sunday, May 2nd.

That was the time when I contacted Si Jin Bali via Whatsapp to book my reservation for June 11th at 7:30 pm. Si Jin, I think this name sounds like a melody we’d like to hear whenever we hear their name being spoken. As a steak-lover who doesn’t really believe that dining out for steaks is kinda ambiguous because I haven’t been able to find good steaks like Peter Luger or Lawrys (dont @ me owkay, I like them classic), it’s always either/or. Like for instance, getting the most expensive meat on the menu isn’t always so.. fulfilling my high expectation for their meat or it can also be too salty too cooked (I like it Medium or Medium-Rare) or sometimes it’s just.. plain meh.

A little bit of introduction of Si Jin according to their website,

SI JIN features carefully researched and handpicked meats by the passionate hands of Chef-Owner Joel Si Jin. From across the continents, we serve conventional cuts all the way to the most exclusive and rarest cuts. This makes SI JIN the place to have an unsurpassable journey of discovery and appreciation of meat. Chef Joel Si Jin and his impeccable culinary team strive to deliver quality dishes and impressionable dining experiences while remaining true and authentic to themselves.

Basically - the Chef - Owner himself (who is Korean, correct me if I’m wrong), has lots of experiences in the STEAK Cuisine - he used to work in Raffles Hotel Singapore, Akira Back, and as well as Cut by Wolfgang Puck. Si Jin sits a total of 48 people - so it’s kind of semi private dining spot, but boy - it was dang full [as of now, they’re fully booked until July 26th 2021]. Their focus is mostly on dry-aged and premium meats, with tons of different options between those two I decided to try 2 of their Dry-Aged Cuts and 1 of their Premium Cuts. Other than meats, they have different options of Starters, Sharing, and Seabirdland. At Si Jin, the menu is a combination of both Korean and Japanese style.

Well, let me tell you this, try their dishes other than meats - cause it got me going DAAAAANG.

Food Rundown:

PART 1 - Starters / Sharing & Seabirdland:

Complimentary - I honestly can’t remember the name of this opening from the chef. Basically as I recall it - it’s a almost like a bread / biscuit type of starter complete with a kind of seaweed crackers. Pretty good!

Dancing Eggplant - Den Miso, Mozzarella, Goma: I remember when my dad was kind of unsure trying out this dish - it seems pretty unpromising, but one bite is what took our breath away, this simplistic eggplant blows our tastebud, wow. amazing.

Uni “YUKHOE” 2.0 - Wagyu Tartare, Nori, Caviar: ok, okay. Had a pretty low expectation for this one but then turns out it’s pretty good! Satisfying for the mouth as one of the starters before we enjoy some meat partaay! Definitely, you should try this.

Wagyu Katsu Sando - Sriracha Aioli, Pickle, F1 Wagyu Striploin 7+: Honestly? I was kinda skeptical whether to order this pretty good-looking baes cause oftentimes, I get disappointed with this type of sando. But hey - SHUT THE FRONT DOOOOOOOR. CraaaZzZzZy gOOD! The wagyu? oh man, it melts, like… literally melts with just one small bite, and the breaad? ohhhhh dont. dont you dare not ordering this.

PART 2 - DRY AGED CUTS & RESERVE CUTS

The 8 different selection of homemade salt and pepper (no need to order this one as it’s given this way before you get your beef): So this type of salts are one of the special ones in Si Jin, they have these unique salt & pepper from Himalayan Salt, Matcha Salt until Kimchi Salt (My fav!). So first, they’ll serve it little by little and if you’d like to add more salt, you can just get it on your table cause it’s already been prepared.

30 Misuji 9+ Dry-Aged Cuts - Grand Champion, Purebred Wagyu, Wylarah, AU: OHHHH THAT JUICINESS, mm hmm say no more. by far, they surprise me. Mic Drops*

The 6 different selection of homemade butter (no need to order this one as if you get their dry-aged cuts, they’ll ask you to choose 1): Basically before they cook our premium meats, they’ll ask us to choose which butter we’d like to choose. The variety types of butter includes Jalapeno Cilantro Butter, Yuzu Citrus Zest, Black Garlic Umami Taste , Burned Kimchi, Mongoverde Butter (herbs butter), and Honey Coffee Cinnamon Blend.

Baseball Cut Dry- Aged Cuts (Front) - Grand Champion, Purebred Wagyu, Wylarah: Wow, pretty nice?! High-quality meat that’s perfectly cooked! However, I think the baseball cut still beats it all.

200 Days Grain Fed Filet Mignon - Reserve Cuts (Back) - Stockyard’s Finest Hand Selected Angus Jondaryan, Queensland: Wow, pretty nice?! High-quality meat that’s perfectly cooked! However, I think the baseball cut still beats it all.

Overall, Si Jin definitely surprised me. It’s quite the opposite of my expectation that it’s just going to be overrated like other fine dining spots. I think by far, I can say that this is one of the best fine dining spots in Bali that you must try! Price range surprisingly it’s not as pricy as I thought before, we also got the Red wine by glass - 337 Lodi CS Glass & Ordnellaia 16 and both turns out pretty good! I like the 337 better though. With the Chef Experience of them cooking and describing each and every dish that we have and plus points for being able to choose our own chopsticks + knives - it definitely adds some uniqueness in the end. I enjoyed my dining experience in Si Jin and would definitely come back for more. Definitely - they deserve an 8.5/10. Amazing Job.

Reserve your Si-Jin Spots by sending them a WhatsApp: +62 812-3871-3964