It is the very understated restaurant at The Samaya. No problems parking here, just make use of the secure hotel parking area, and stroll through the passages between the villas to the restaurant. It is a pleasant three-sided veranda, so tranquil it seems miles from anywhere.

Because The Samaya is a much smaller operation than most establishments of this level, their executive chef, the very talented Torsten Schubert, is more often than not actually hands-on in the kitchen, and it really shows!

Even more amazing is that although the food quality is five-star, the prices are not! It is unusual to discover cuisine of this quality at these prices. Not only that, this restaurant has style and class, even though it is comfortably casual in an elegant way.

I arrived at Breeze [the old Alang-Alang at The Samaya, now remade into a modern beachside bistro] with the knowledge that their chef, Torsten Shubert, was one of Bali's best and excited at what may be forthcoming.

I was not disappointed! On my first visit to this revamped locale the two courses that I ate were as good as anything I have had ever before, and I have been lucky enough to have eaten in many of the world's great restaurants over the past 40 years.

An entrée of Pan Seared Foie Gras and Sweetbread-Asparagus Ravioli in a morel cream sauce knocked me for six! It is the sort of dish that you savour, eating very slowly, the highly complex combinations just dissolving in your mouth as one total taste.

After such a perfect entrée, what can you have next? A 'Duck Tasting', that is what! Duck done three different ways, each assembled in their own little mini-serves across the plate. Two generous slices of pink U.S. Duck Breast sitting on small pumpkin gnocchis, in a cola-soda-chilli sauce. Stuffed Duck Neck on a perfect mound of vegetable tabbouleh salad with red onion jam, and finally a Smoked Duck and Mushroom Ragout in an open crisp basket sitting on a base of corn and roasted pepper relish.

The effect these two dishes had was unfortunate, as it made it almost impossible to bypass them on subsequent visits. The things you must do in the line of duty!

Other entrees include Maryland Crab Cake baked in a phyllo pastry with tomato-balsamic salad and a basil-chilli aioli, Tequila Cured Salmon Tartar with green pea cakes and arugula leaves, and an unusual entrée [but very popular from what I could see] of Baby Backs in a spicy BBQ sauce [super tender fall-off-the-bone pork ribs].

Does any of that whet your appetite? How about a soup with no soup? A large soup bowl is presented with just a lump of lobster meat in the base of the bowl, sitting above it a small spring roll of smoked goat cheese. Hey this is supposed to be a Lobster Bisque! The waiter then arrives with a piping hot tureen and proceeds to ladle the soup into the plate around the centerpiece already in place. Not as dramatic but just as tasty is their Tomato Tortilla Soup.

The other main courses are just as exotic as the Duck Tasting plate. Roasted Quail on a balsamic reduction with baked ratatouille tacos. An Angus Beef Tenderloin with a spicy black grape marmalade and horseradish potatoes. A Roasted Loin of Lamb with a crisp potato crust on wild forest mushrooms and a yellow pepper juice.

Seafood is always well handled here, the end result reeking of freshness. A fillet of Mahi Mahi is served with a pineapple-red onion relish and pan-fried baby pesto potatoes. Red Pepper crusted Tuna is with a spicy mango glaze and salsa, alongside a cilantro-risotto cake. Alaskan Black Cod with charred jalapeno-basil vinaigrette and a pan-fried yam mash. Curried glazed Jumbo Prawns are served, an apple-vanilla chutney alongside a portabella-risotto cake. But the granddaddy of all local fish, Wild [not farmed] Barramundi, is on the menu. It is just pan-seared and comes with an avocado salsa and a gratin of Sweet Potato and Chipotle [Mexican red pepper].

Is this the best food in Bali? It must go close!

Just in for a couple of drinks at the beachside cocktail bar in the afternoon or later in the evening? Try the imposing Tapas offerings at Breeze. A Taco of Smoked Duck Breast and Mushrooms, Turmeric Shrimp Vol au Vents or Samosas with Mango Chutney.

Two other shocks await you at Breeze. Their wine list is one of the most impressive in Bali. The Chef likes his little tipple of Single Malt Whisky, so if you are of like persuasion settle back and enjoy your wee dram of 18-year-old Glenmorangie or The Macallan Fine Oak or any of the other 10 single malts available.

The plating, food quality and taste are really world-class, and at a fraction of the cost of anything vaguely similar elsewhere in the world. And that is before you factor in our incredible location here in Bali.

I know it is very corny but, Breeze really blew me away!

Latest Visit: Breeze lost a lot when the 'management' decided not to retain German chef Torsten Shubert. The food was once innovative it is now just tourists commercial, magic location but the package is not as exciting anymore.