MANGUPURA, balitourismnow.com – Tatler Best of Indonesia 2025 named Lulu Bistrot as one of the best restaurants in Indonesia, led by Head Chef Austin Milana and Sous Chef Airin Eddy.
Lulu Bistrot in Canggu was named to Tatler’s 20 Best of Indonesia 2025 list, a new annual list honoring Indonesia’s most prominent restaurants.
The award highlights Lulu’s Indonesian kitchen team—especially the two young chefs at the helm, Head Chef Austin Milana and Sous Chef Airin Eddy—who are bringing fresh energy to French cuisine in Bali.
For Austin and Airin, this award proves that heritage, passion, and creativity can reshape the flavors of French cuisine in Indonesia.
Austin first trained in Surabaya before honing his skills at Skool Kitchen and Lulu’s sister restaurant, Bartolo. “Coming from a Filipino father and an Indonesian mother, food has always been at the center of my life,” Austin said.
His love of casual dining — which fosters a closer connection with guests — stems from his family.
“My father cooked savory and sour dishes, while my mother’s cooking was full of spices. From a young age, that taught me what I call a lesson for the palate,” he continues.
That sense of connection continued into one of the most unique chapters of his career. Amidst a lull in the culinary industry, Austin found himself in a rare moment where competitors became collaborators.
Along with his close friends — chef Ryan Theja of Costa and chef Vallian Gunawan of Kindling — he formed a cooking band called Jamming Chow.
Through this creative group, the three continued to hone their skills, stay inspired, and encourage each other to explore new ideas.
“We met just to cook, chat, and share what was on our minds and our menus. That openness and collaboration helped us stay creative and grounded,” Austin recalls.
Jamming Chow also played a key role in establishing their presence on the culinary scene, marking them as part of a new generation of Indonesian chefs shaping the future of the industry.
Airin’s journey has been shaped by both family heritage and professional training. Inspired by her grandmother, a baker who passed down recipes for traditional cakes and snacks, she later studied culinary arts and trained at Dewakan in Malaysia.
“I learned not only technical skills but also the philosophy behind food—from sourcing ingredients at the market to transforming something simple into something of great value,” she adds.
Together, Austin and Airin channel these influences into Lulu’s menu, reimagining French traditions with Indonesian produce.
A bourguignon enriched with coconut water, a beurre blanc infused with kluwek, and a sole meunière reinvented with local grouper are just a few of their meticulous interpretations.
“Freshness is always a priority. Especially with seafood, which changes depending on the catch of the day,” Austin emphasizes.
Airin finds inspiration in local ingredients like jackfruit, one of her favorites. “I once tasted jackfruit made into tea during a fine dining training, and it amazed me. One day, I would love to explore jackfruit in French cuisine to show how something simple can become extraordinary,” Airin explained happily.
Both chefs agree that recognition carries as much responsibility as it does joy.
“The hardest part is not just achieving success, but also maintaining it—maintaining consistent quality and standards while constantly evolving,” said Austin.
Airin added, “For me, it motivates us to keep learning and contributing more to our dishes.”
As Lulu Bistrot looks to the future, its kitchen continues to celebrate heritage and experimentation in an ever-evolving dialogue between French tradition, Indonesian produce, and the chefs who bring them together with care, creativity, and conviction.
“From the beginning, Lulu has strived to create a place where people feel cared for—through food, through exceptional service, and through genuine connections,” said Rafael Nardo, founder of Lulu Bistrot.
Seeing Austin and Airin lead our kitchen with such heart and incredible dedication is truly meaningful. This award is not just theirs, but a reflection of what we strive to build at Lulu every day.
Open Monday to Friday from 5 pm until late, and from 11 am on weekends for its much-loved brunch and beyond, Lulu Bistrot invites guests to linger from day to night. From 5 to 7 pm, two-for-one wines and spritzers set the tone for award-winning French dining in the heart of Canggu.[oko]