Bali Meet Table: Chef Mohamad Raviel’s Modern Take on Ikan Bakar
Some meals are designed to satisfy hunger. Others are created to tell a story.
At Ikan Restaurant & Bar at The Westin Resort Nusa Dua, Bali, Chef Mohamad Raviel invites diners to experience the latter through Bali Meet Table, an intimate dining journey where every course is guided by intention, memory, and a deep appreciation for Indonesia’s culinary heritage.
Raised in Bandung, Chef Raviel grew up surrounded by the city's vibrant street food culture, an influence that continues to shape his culinary perspective today. Combined with years spent refining his craft in Bali and learning under respected mentors including Michelin-experienced chef Amaury Belkhanfar and Locavore alumnus Lucky Dallah, his approach balances technical precision with a genuine respect for local ingredients and traditions.
At the heart of his table is a dish that reflects this philosophy perfectly: ikan bakar.
For Chef Raviel, grilled fish is more than a familiar Indonesian staple. It is a canvas for showcasing technique, flavour, and regional storytelling. At Ikan, the fish is grilled over carefully selected charcoal and coffee wood, a combination that imparts a delicate smokiness while creating a crisp, beautifully textured skin.
"The coffee wood gives flavour, subtle aroma, and a deeper smoky character that complements the fish naturally," he explains.
Yet the experience extends beyond the grilling process itself. Chef Raviel elevates the dish through a thoughtful exploration of Indonesia's rich sambal culture. Each serving of ikan bakar is accompanied by a collection of traditional sambals inspired by different regions across the archipelago, allowing guests to travel through Nusantara one bite at a time.
From the fresh green notes of Lado Mudo from Sumatra to the bright punch of Sambal Matah from Bali, alongside Madu Rempah, Cakalang Asap, and Sambal Lu'at from eastern Indonesia, every condiment offers a distinct expression of place and tradition. Together, they transform a seemingly simple dish into a layered and memorable dining experience.
What makes Chef Raviel's table particularly special is its accessibility. While the techniques are refined and the flavours carefully curated, the dishes remain approachable and welcoming. Guests of all ages can enjoy the experience, discovering familiar Indonesian flavours presented through a contemporary lens.
This is the essence of Bali Meet Table: a gathering where food becomes conversation, ingredients become stories, and the person behind the plate becomes part of the journey.
This is Chef Mohamad Raviel.
This is his table.