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There's a moment in every expat's Bali journey when the bartender starts pouring before you order. A tongue-in-cheek field guide to spotting the regulars — and becoming one yourself.
Pouring a proper Guinness is an art. Pouring one in a Balinese heatwave, after the keg has crossed ten time zones and an ocean, is closer to sorcery. Here's how we do it — and why that first sip hits different at the edge of the Indian Ocean.
What happens when a Dublin-trained chef gets his hands on a Balinese spice market? At Paddy's Pub Bali, the answer is sambal-infused shepherd's pie, lemongrass beef stew, and fish and chips you won't find anywhere between Boston and Belfast. Here's the delicious story behind our fusion menu.