GIANYAR, Eyewitness | After being affected by global rumors at the beginning of the year, culinary businesses in Gianyar have begun to pivot their strategies by targeting the local tourist market. One example is Bebek Bengil, which is now focusing on strengthening its domestic market penetration while still prioritizing product quality and the dining experience.
Representative owner, Anak Agung Gede Diva Suputra, said he is optimistic that visits will return to normal. Bali remains a strong attraction, from the beautiful rice fields in Ubud to the panoramic beaches in Nusa Dua and Jimbaran.
“Now we are more focused on attracting local tourists. We are optimistic that we can return to our previous levels with the right strategy,” he said.
He believes the main advantages offered lie in the quality of the food and the pristine atmosphere of the restaurant. The beautiful rice fields are an added value compared to competitors, and the layout of the venue is now more modern and Instagrammable to reach the current generation.
In terms of menu, Bebek Bengil still relies on signature dishes such as “bek timbungan,” “bek crispy,” “bek pelalah,” and “sambal ijo.” The three outlets it manages can sell up to 500–600 portions a day.
To maintain consistent taste, the entire production process is carried out centrally through a central kitchen, adhering to strict standards. Raw materials are selectively selected from specialized suppliers, while processing techniques are the main differentiator.
“We have a central kitchen, so quality is more controlled. The process is also different, including longer cooking techniques to produce maximum flavor,” he explained.
Interestingly, the processing method used is also claimed to reduce cholesterol levels in duck meat, thanks to a secret blend of spices and special cooking techniques.
Furthermore, Bebek Bengil’s main strength lies in its consistent taste since its founding in 1990. The recipes inherited from its late grandfather remain preserved to this day, serving as the foundation for maintaining both quality and a distinctive culinary identity.
With a blend of legendary flavors, modern processing standards, and a trendy venue concept, management is optimistic about strengthening its competitiveness and attracting more local tourists amidst the dynamic tourism industry in Bali in particular.
Daniel Herry
