Kwee Zeen


A 160-seat Pan Asian restaurant inspired by the scenes of a street food market that is elevated to 5-star level through a dynamic and interactive experience with visible preparations in a front kitchen or ‘ateliers’.


  • Sofitel Bali Nusa Dua Beach Resort, Kawasan Pariwisata ITDC Lot N5, Benoa, South Kuta, Badung Regency, Bali 80363 , Nusa Dua , Badung 80363 Get Map Direction
  • Average Price per Person:
    Rp. 200.000
  • Payment:
    Credit Card
    Debit Card
  • Opening Hours:
    24 Hours
  • Website:


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Signature Dish

1 Meter Plate

A culinary journey across the archipelago through Indonesian signature dishes. Take the first step with a famous dish from West Sumatra: Beef Rendang, which has also been named as, “the most delicious food in the world” by distinguished international publications. Then after, travel down to West Java to indulge in the famous Grilled Chicken, with a nod to the Island’s favourite Spicy Prawn. All dishes are served with Yellow Rice, Sambals and Indonesian amuse bouche. This signature dish was created for the VIPs in house, and it was developed and presented as a welcoming dinner dish upon the VIPs’ arrival. In this signature dish, we have gathered many various dishes originally from Indonesia, such as: beef rendang, prawn with chilli, grilled chicken and sautéed green beans. We also serve small canapés together with a bowl of hot oxtail soup. A variety of sambals are also ready to accompany the dishes – and not to forget, the fragrant yellow rice. It’s an absolutely stunning dish that is worth trying if you come to Kwee Zeen. Our 1-meter platter dish provides the perfect culinary journey through the Indonesian archipelago. The dishes: Beef rendang Prawn with chilli sambal Grilled chicken Sauteed green beans Yellow rice Oxtail soup Sate lilit The sambals: Sambal matah Sambal terasi Sambal ijo The canapés: Lawar kacang Peanuts with salty fish Ayam pelalah

Chef Profile

Daine Gilbert

Daine Gilbert has worked in celebrated kitchens in five-star hotels and restaurants around the world – including Australia, Europe and Asia, before gracing Bali with his presence and skills. The Australian self-described perfectionist got a stellar start when he landed a role as executive sous chef in Brisbane, specialising in the meticulous techniques of Japanese fare. Daine’s impressive repertoire includes prestigious stints, such as head chef at The Abingdon Restaurant in London. Daine has a penchant for introducing new concepts and recipes to keep things fresh and creative, not to mention his passion for art encourages him to draw new inspiration and strive for more achievements. His travels around the world, the vibrant and intriguing flavours he’s come across along the way and the fresh, locally sourced ingredients in every location he’s visited have inspired him to create eclectic culinary delights that are harmonious in terms of flavours and textures – crafting a fresh twist on classic techniques and dishes. In March 2013, his globe-trotting ways brought him to Bali to lead the pre-opening kitchen and restaurant team at the opulent Sofitel Bali Nusa Dua Beach Resort. In January 2014, Daine was appointed executive chef for the lavish resort, overseeing the entire culinary department, including the refined Cucina and scrumptious Kwee Zeen restaurants.

Official Card of the BRBCA

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